Antioxidant effect of Korean traditional lotus liquor (Yunyupju)

International Journal of Food Science and Technology

Volumn 40, Issue 7, 2005, Pages 709-715

  Lee, Hyo Ku ^a   Choi, Yang Mun ^b   Noh, Dong Ouk ^c   Suh, Hyung Joo ^d  

^a Kongju National University   (South Korea)

^b Shinsung University   (South Korea)

^c Kaya University   (South Korea)

^d Korea University   (South Korea)

Author keywords

Antioxidant activity; Liquor; Lotus; Nelumbo nucifera Gertn

Indexed keywords

NELUMBO; NELUMBO NUCIFERA;

EID: 23744433968     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.00990.x     Document Type: Review

References (31)

1. Albano, E., Clot, P., Morimoto, M., Tomasi, A., Ingelman-Sundberg, M. & Frech, S.W. (1996). Role of cytochrome P4502E1-dependent formation of hydroxyethyl free radical in the development of liver damage in rats intragastrically fed with ethanol. Hepatology, 23, 155-163.
2. Aucamp, J., Gaspar, A., Hara, Y. & Apostolides, Z. (1997). Inhibition of xanthine oxidase by catechins from tea (Camellia sinensis). Anticancer Research, 17, 4381-4386.
3. Bravo L. (1998). Polyphenols: chemistry, dietary sources, metabolism and nutritional significance. Nutrition Reviews, 54, 317-333.
4. Cos, P., Ying, L., Calomme, M. et al. (1998). Structure-activity relationship and classification of flavonoids as inhibitors of xanthine oxidase and superoxide scavengers. Journal of Natural Products, 61, 71-76.
5. la Cour, B., Mølgaard, P. & Yi, Z. (1995). Traditional Chinese medicine in treatment of hyperlipidaemia. Journal of Ethnopharmacology, 46, 125-129.
6. Criqui, M. H. & Ringel, B. L. (1994). Does diet or alcohol explain the French paradox? Lancet, 344, 1719-1723.
7. Duh, P.D. & Yen, G.C. (1997). Antioxidative activity of three herbal water extracts. Food Chemistry, 60, 639-645.
8. Frankel, E.N., Waterhouse, A.L. & Teissedre, P.L. (1995). Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. Journal of Agriculture and Food Chemistry, 43, 890-894.
9. Gorinstein, S., Zachwieja, Z., Katrich, E. et al. (2004). Comparison of the contents of the main antioxidant compounds and the antioxidant activity of white grape-fruit and his new hybrid. Lebensmittel-Wissenschaft und-Technologie, 37, 337-343.
10. Halliwell, B., Gutteridge, J.M.C. & Arurma, O.I. (1987). The deoxyribose method: a simple 'test-tube' assay for determination of rate constants for reactions of hydroxyl radicals. Analytical Biochemistry, 165, 215-219.
11. Huang, K.C. (1999). Lian Zi Xin. The Pharmacology of Chinese Herbs. Pp. 192-193. New York: CRC Press.
12. Kitts, D.D. (1997). An evaluation of the multiple effects of the antioxidant vitamins. Trends in Food Science and Technology, 8, 198-203.
13. Klurfeld, D.M. & Kritchevsky, D. (1981). Differential effects of alcoholic beverages on experimental atherosclerosis in rabbits. Experimental Molecular Pathology, 34, 62-71.
14. Kuo, J.M., Yeh, D.B. & Pan, B.S. (1999). Rapid photometric assay evaluating antioxidative activity in edible plant material. Journal of Agriculture and Food Chemistry, 47, 3206-3209.
15. Lin, J.K., Chen, P.C., Ho, C.T. & Lin-Shiau, S.Y. (2000). Inhibition of xanthine oxidase and suppression of intracellular reactive oxygen species in HL-60 cells by theaflavin-3,30-digallate, (-)-epigallocatechin-3-gallate, and propyl gallate. Journal of Agricultural and Food Chemistry, 48, 2736-2743.
16. Maxwell, S.R.J., Cruickshank, A. & Thorpe, G.H.G. (1994). Red wine and antioxidant activity in serum. Lancet, 344, 193-194.
17. Mitsuda, H., Yuasumoto, K. & Iwami, K. (1996). Antioxidative action of indole compounds during the autoxidation of linoleic acid. Eiyoto Shokuryo, 19, 210-214.
18. Moure, A., Cruz, J.M., Franco, D. et al. (2001). Natural antioxidants from residual sources. Food Chemistry, 72, 145-171.
19. Mukherjee, P.K., Pal, M., Saha, K., Saha, B.P. & Das, J. (1996). Diuretic activity of extract of the rhizomes of Nelumbo nucifera Gaertn. (Fam. Nymphaeaceae). Phytotherapy Research, 10, 424-425.
20. Nordmann, R. (1994). Alcohol and antioxidant systems. Alcohol, 29, 513-522.
21. Oyaizu, M. (1986). Antioxidative activity of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. Nippon ShoKuhin Kogyo Gakkaishi, 35, 771-775.
22. Packer, L. (1996). Antioxidant defences in biological systems: an overview. In: Proceedings of the International Symposium on Natural Antioxidants (edited by L. Packer, M. G. Traber, & W. Xin ). Pp. 9-23. Arlington, Virginia: AOCS Press.
23. Poston, L. & Raijmakers, M.T.M. (2004). Trophoblast oxidative stress, antioxidants and pregnancy outcome. Placenta, 4, S72-S78.
24. Renaud, S. & de Lorgeril, M. (1992). Wine alcohol, platelets, and the French paradox for coronary heart disease. Lancet, 339, 1523-1526.
25. Rimm, E.B., Giovannucci, E.I., Willett, W.C. et al. (1991). Prospective study of alcohol consumption and risk of coronary disease in men. Lancet, 338, 464-468.
26. Schimada, K., Fujikawa, K., Yahara, K. & Nakamura, T. (1992). Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agriculture and Food Chemistry, 40, 945-948.
27. Son, S. & Lewis, B.A. (2002). Free radical scavenging and antioxidative activity of caffeic acid amide and ester analogues; structure activity relationship. Journal of Agricultural and Food Chemistry, 50, 468-472.
28. Tanaka, M., Kuei, C.W., Nagashima, Y. & Taguchi, T. (1988). Application of antioxidative maillard reaction products from histidine and glucose to sardine products. Nippon Suisan Gakkaishi, 54, 1409-1414.
29. Wang, L., Yen, J.H., Liang, H.L. & Wu, M.J. (2003). Antioxidant effect of methanol extracts from lotus plumule and blossom (Nelumbo nucifera Gertn.). Journal of Food and Drug Analysis, 11, 60-66.
30. Whitehead, T.P., Robinson, D., Allaway, S., Syms, J, & Lae, A. (1995). Effect of red wine ingestion on the antioxidant capacity of serum. Clinical Chemistry, 41, 32-35.
31. Yen, G.C. & Duh, P.D. (1995). Scavenging effect of methanolic extracts of peanut hulls on free-radical and active oxygen species. Journal of Agriculture and Food Chemistry, 42, 629-632.