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dc.contributor.authorYoo, Ji-Hye-
dc.contributor.authorOidovsambuu, Sarangerel-
dc.contributor.authorKim, Sang Min-
dc.contributor.authorJeon, Na Ra-
dc.contributor.authorYun, Ji Ho-
dc.contributor.authorKang, Kyungsu-
dc.contributor.authorJho, Eun Hye-
dc.contributor.authorLee, Saet Byoul-
dc.contributor.authorNho, Chu Won-
dc.date.accessioned2024-01-20T16:01:04Z-
dc.date.available2024-01-20T16:01:04Z-
dc.date.created2021-09-04-
dc.date.issued2011-12-
dc.identifier.issn1226-7708-
dc.identifier.urihttps://pubs.kist.re.kr/handle/201004/129769-
dc.description.abstractHandaeri-gomchi (Ligularia fischeri var. spiciformis Nakai) (LF) is well known as a medicinal plant in Korea, especially to treat a variety of human disease including hepatic function failure. In this study, we examined the activity of LF extract against the liver injuries and oxidative stress by chronic alcohol in Spargue-Dawley rats. Severe liver damage caused by alcohol intake with increasing activity of hepatic markers was decreased in the group of rats fed LF extract. The results were confirmed through hematoxylin and eosin staining. Antioxidative capacity was decreased by alcohol but it was recovered by LF extract. Elevated indicators of oxidative stress by chronic alcohol were diminished in the group of LF extract. Furthermore, LF extracts increased antioxidative capacity and the activity of antioxidant enzymes. In conclusion, LF extract has a protective effect against chronic alcohol hepatotoxicity, suggesting it could be developed as a functional food or medicine for protection of liver disease.-
dc.languageEnglish-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.subjectOXIDATIVE STRESS-
dc.subjectCHLOROGENIC ACID-
dc.subjectLIPID-PEROXIDATION-
dc.subjectHOVENIA-DULCIS-
dc.subjectIDENTIFICATION-
dc.subjectGLUTATHIONE-
dc.subjectMECHANISMS-
dc.subjectCELLS-
dc.subjectASSAY-
dc.titleHepatoprotective effect of Handaeri-gomchi (Ligularia fischeri var. spiciformis Nakai) extract against chronic alcohol-induced liver damage in rats-
dc.typeArticle-
dc.identifier.doi10.1007/s10068-011-0228-x-
dc.description.journalClass1-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.20, no.6, pp.1655 - 1661-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume20-
dc.citation.number6-
dc.citation.startPage1655-
dc.citation.endPage1661-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.identifier.kciidART001618808-
dc.identifier.wosid000298504800027-
dc.identifier.scopusid2-s2.0-84862949369-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalResearchAreaFood Science & Technology-
dc.type.docTypeArticle-
dc.subject.keywordPlusOXIDATIVE STRESS-
dc.subject.keywordPlusCHLOROGENIC ACID-
dc.subject.keywordPlusLIPID-PEROXIDATION-
dc.subject.keywordPlusHOVENIA-DULCIS-
dc.subject.keywordPlusIDENTIFICATION-
dc.subject.keywordPlusGLUTATHIONE-
dc.subject.keywordPlusMECHANISMS-
dc.subject.keywordPlusCELLS-
dc.subject.keywordPlusASSAY-
dc.subject.keywordAuthorLigularia fischeri var. spiciformis Nakai-
dc.subject.keywordAuthorchronic alcohol-
dc.subject.keywordAuthorhepatoprotection-
dc.subject.keywordAuthoroxidative stress-
dc.subject.keywordAuthorantioxidative capacity-
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