Anti-allergic Effects of Extracts from Commercial Products of Cooked Burdock
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概要
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The anti-allergic effects of commercial products from cooked burdock (burdock salad, fried up burdock and burdock boiled with vinegar) were investigated by analyzing their inhibitory effects on the enzymatic activity (cyclooxygenase-2, lipoxygenase, phospholipase A2 and hyaluronidase) and the suppression of degranulation from rat basophilic leukemia (RBL)-2H3 cells. The methanol extract of burdock boiled with vinegar did not inhibit the cyclooxygenase-2 activity in the experiments. Those of the burdock salad and fried up burdock exhibited inhibitory activities in all the experiments. The burdock salad extract strongly inhibited lipoxygenase, phospholipase A2 and hyaluronidase. Thus, commercial cooked burdock, in addition to raw burdock, has bioactivities corresponding to an anti-allergic effect.
- 2009-07-01
著者
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Yamada Yasuhiro
Product Development Department Kanehatsu Food Co. Ltd.
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SUGIURA Yoshimasa
Product Development Department, Kanehatsu Food Co., Ltd.
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TORII Takayoshi
Aichi Industrial Technology Institute, Food Research Center
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MATSUDA Kohji
Product Development Department, Kanehatsu Food Co., Ltd.
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Matsuda Kohji
Product Development Department Kanehatsu Food Co. Ltd.
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Torii Takayoshi
Aichi Industrial Technology Institute Food Research Center
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Sugiura Yoshimasa
Product Development Department Kanehatsu Food Co. Ltd.
関連論文
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- Inhibitory Effect of Extracts from the Brown Alga, Ecklonia stolonifera,on Enzymes Responsible for Allergic Reactions and Degranulation in RBL-2H3 Cells
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