Inhibitory Effect of Solvent Fraction of Various Kinds of Kimchi on Ultraviolet B Induced Oxidation and Erythema Formation of Hairless Mice Skin
Ryu, B.M.;Jeon, Y.S.(Pusan National University, Busan, Republic of Korea) | Ryu, S.H.;Moon, G.S.(Inje University, Gimhae, Republic of Korea)E-mail:[email protected] | Lee, Y.S.(Kyongbuk College of Science, Chilgok, Republic of Korea)
Kimchi is well known as a traditional Korean food containing various antioxidative compounds and it has been demonstrated that dietary kimchi inhibit the tissue oxidation and aging in many related studies. Ultraviolet B (UVB) radiation is the most potent among the many related factor to skin photo-aging. This experiment is designed to elucidate the inhibitory effect of solvent fractionation of various kimchi on UVB induced oxidation and erythema formation. Among solvent fractions, phenol content mostly existed in dichloromethane / ethylacetate fraction of buchu kimchi, dichloromethane fraction of Korean cabbage kimchi and ethylacetate / dichloromethane fraction of mustard leaf kimchi.
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