Effects of Green Tea, Buckwheat and Grape Leaves Extracts on Lipid Metabolism, Antioxidative Capacity, and Antithrombotic Activity in Rats Fed High Cholesterol Diets

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 6, pp. 979~985 (2004). ©The Korean Society of Food Science and Technology. N, z&,

(2) ê´ ºÂb R.Êr / `v~ æî&Ò, TBARS 5 .wö ~º 'Ë B'Þ*ÁJ^×Á²fãÁRCÁB^Á?^ R]®\ö. Effects of Green Tea, Buckwheat and Grape Leaves Extracts on Lipid Metabolism, Antioxidative Capacity, and Antithrombotic Activity in Rats Fed High Cholesterol Diets Young-Eon Kim*, Se-Wook Oh, Eun-Kyung Kwon, Daeseok Han, In-Ho Kim, and Chang-Ho Lee Korea Food Research Institute Effects of green tea, buckwheat, and grape leaf extracts on factors related to blood circulation were studied using rats fed high-cholesterol diet for 4 weeks. Rats were randomly divided into five groups, and plant extracts were orally administered. Green tea extract increased bleeding time in rat tails, suggesting it could prevent platelet aggregation. Administration of green tea, buckwheat, and grape leaf extracts decreased total cholesterol level in liver. Grape leaf extracts decreased thiobarbituric acid-reactive substances in plasma, whereas buckwheat and grape leaf extracts decreased the substances in liver. These results showed extracts of green tea, buckwheat, and grape leaf were effective for improving lipid composition in blood and liver and inhibiting lipid peroxidation in animal tissue, suggesting they may have potential to prevent cardiovascular diseases. Key words: green tea, buckwheat, grape leaf, cardiovascular disease. *. . î.W ò¶çf .B~ö ~' ò .j / ~º .&ö &æ ÷Ò' ç B>Ú ;ç' ò .~(50 mL/g/min)~ Ë& .¾> ¢"W òî.Ã(transient cerebral ischemia)b¦V j* ò7(complete stroke)b / ³® B*~² >, 2003j ÖÒ ¾¢ 10ò« 77.2« ò7b Ò ©b > ® (1,3). î.W ò 7f 7¶V B~, ã' çj ÿ>~ * Ú /Ï~² î÷~ ã"& ê¯>Ú w/ ~ò» ï* ÏF ö ~Bê j* ~F& ®&Ë~ Òö æ pz¢ê ¦·Ï 5 êFÃ .¾>Ú ç7, *7'b ' Ò², ãB' ¶ ræ ¢V> ®bæ .O Ö 7º~² > ® (4,5). î.W ò¶çf " .Ó .Êr~ Ã&, .{, Ëî~ .~ï~ æz¢ ¢VÊº *þ ¶ ~ Bö "K~º ¢N' .O" î~~ B ê k z¢ .O~º N' .Ob ¾*Ú " > ®º, ß® . ~~ BFf î.W ò7j .B~Vê &N î~ ~ .Oj *Bº j>'b >Ú^¢ (6). çöB .B~Vê î~j .O~V *~ . 7~ .Êr~¢ 6²Êº © &Ë ÖF . .Ó .Êrf î.W ò.&î~ 5 &çÿ î~~ *þ¶ C&r .Êr 1%¢ &~Ê ËÒ¾ "ãïj 2% 6², î.W ò7~ B÷j 5V 6²Ò > ® . $ "ö free radical z 5 ò.&î~, .&. " ÖÒ¾¢º /³ ãBWË" "~ n® v~ " ·~ ôf æz& ®îb, î÷~ ·ç $ ²* Fê;b /Ï® æz~ ® . "~ '·¦ b î~f 6²~&b¾ jò, &çÿ î~, , z" ?f '·"¯¾ '·®;öB Jº òW ¯Wî ~f æ³'b Ã&~& . æ¦& B* ‘2003 æÛê’ö V 2002jö 10ò« zb Ò¶& 131.9«ö ® Ú ò.&î~(77.2«), Ë î~(36.2«) " ?f .B~Vê î~b Ò¶& "º Òö~ 2, 3*¢ Næ~ ®b(1) .B~ &N ~¶º 80j& .f jv r 7V ;ê /Ã~ ® . f z®Ú 65^ ç~ W & /Ï~² Ã&~ ® öB V~º ²* W÷ æ öò >º © jî ÚÖö²ræ {&> ®Ú ~òjf . Ò²æj~ ¦ Æ &7> ® (2). *Corresponding author: Young-Eon Kim, Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-gu, Seongnam-si, Kyonggi-do 463-746, Korea Tel: 82-31-780-9072 Fax: 82-31-780-9073 E-mail: [email protected] 979.

(3) ®"²æ B 36 ² B 6 ^ (2004). 980. ê î~, z" ?f òWî~~ ö B C&öö V¢ Öz Î"¢ &æº ®~ S¢ Û î÷j . O~ ~ò~, z¢ æÊ¶ ~º K Ã&~ ® (7-10). º B~ in vitro ¢(11,12) ÛB ACE & W" HMG-CoA reductase &W 5 .²6 w÷ ·Ïj <º ©b C&ê NºÂb, z&ºÂb, ê´ºÂb 3&æ ºÂbj ò ~ Ú ÚöB~(in vivo) æî&Ò ~ BF" .w ·Ïö & Î"¢ rj¶ > î . 6"_~ SD-ratö .Êr Òò¢ /~ æ. Ãj FBÊB *~ 3&æ ò¢ 4"* ãR~ . 7 æîWª" *Ë Ú~ æîWªj ªC~ jv~ . wö & Î"¢ rj¶ ; öB~ Â.*j G ;~ .Ë" *ËÚ~ TBARS~ ïj G;~ ÖzË ö & Î"¢ rj¶ . $ 3«~ ºÂb ÚÊ ÏöB Î"& ÚÂæ¢ jv~ b Úî ê³ öB j ¢;jN Df bbö & ~ :û ¶ ò Ï~¶ .. Òò 5 O» Òò þö ÒÏB NºÂb(green tea extract powder: 103.533) " ê´ºÂb(grape vine leaf powder extract: 85.945)f â; Ëò(")öB «~ ÒÏ~& . z&f /ï³7îÞöB «~&b z&ºÂbf Ûz&j 24* ÿn shaking incuvatoröB b ïºÂ~ fÞò "æ No. 2 " ~ "j 6{³» ê, ÿÖ~ ÒÏ~& .. þÿb, 5 þ` ê 5"B Sprague-Dawley« > v 30îÒ¢ «~. þ· * 1"¢* ;VÒò 'wV . 'wV* ê Ú7 172 g Ú v j Ú7ö V¢ ÂZ»(randomized complete block design)ö ~ 6îÒO 5b ª~~ 4" * ÒG~& . þö ÒÏB ~ WWªf Table 1" ? ~ . NCf ;ç&b þV* ÿn ;çÒò¢ / ~ æ.Ãj FBÊæ pf , ò& Ã~>¢. ¢ R~& . Cf æ.Ã FB &b .Ê r Òò¢ /~ æ.Ãj FB~B ò& Ã~ >¢ ¢ R~& . Î þf .Êr Òò¢ / ~ æ.Ãj FBÊB S-1f NºÂb(GT-Ex-1) 500 mg/kg B.W.j ?f 'ö ãR~& S-2f z&º Âb(BW-WEx), S-3f ê´ºÂb(GL-Ex)¢ '' 500 mg/ kg B.W.O ¢ ãR~& . þ ÿbf v îÒ¢ cageöB ÒG~&b f bf ¶F² _ê ~& . Ú7G;, 5ï 5 ÎN Sï" Ú7f " 1² ¢; 'ö G;~& . ÒGV* ÿn~ ¢¢ ï Sï" Ú7Ã&ïj G; ~& ÒGV* 7~ Ú7Ã&ïj ?f V*~ Sï b ¾*Ú ' þ ~ ÎN(food efficiency ratio, F.E.R)j êÖ~& . . *Ë~ j. þV* «òB þÿbf 12* .Î ê, ether. Table 1. Composition of experimental diets 1). Groups Ingredients Casein DL-Methionine Corn starch Sucrose Cellulose Corn oil Salt mixture2) Vitamin mixture3) Choline bitartrate Choleterol Sodium cholate Choline chloride. (g/kg diet). NC Normal diet. C, S-1,2,3 1% cholesterol diet. 200 3 150 500 50 50 35 10 2 -. 200 3 150.9 487.5 50 50 35 10 10 2.5 1.1. 1). NC: Normal control group fed AIN-76 diet C: Control group fed 1% cholesterol diet All of S group were fed 1% cholesterol diet S-1: oral administration of green tea extract 500 mg/kg B.W S-2: oral administration of buckwheat extract 500 mg/kg B.W S-3: oral administration of grape leaf extract 500 mg/kg B.W 2)AIN-76 Mineral Mix (g/kg mixture): Calcium phosphate dibasic 500, sodium chloride 74, potassium sulfate 52, magnesium oxide 24, manganous carbonate 3.5, ferric citrate U.S.P. 6, zinc carbonate 1.6, cupric carbonate 0.3, potassium iodate 0.01, sodium selenite 0.01, chromium potassium 0.55, sulfate 12H2O 0.55, sucrose 118.03 3)AIN-76A Vitamin Mixture (g/kg mixture): Thiamine HCl 0.6, riboflavin 0.6, pyridoxine HCl 0.7, niacin 3, calcium pantothenate 1.6, folic acid 0.2, biotin 0.02, vitamin B12 (0.1%) 1, vitamin A palmitate (500,000 IU/g) 0.8, vitamin D3 (400,000 IU/g) 0.25, vitamin E acetate (500 IU/g) 10, menadione sodium bisulfate 0.08, sucrose 981.15. îB B~ 10 mL "ÒV¢ Ï~ ¦&ÿ öB .j j~& . r "ÒVº 3.8% sodium citrate Ï 0.1 mL Ú¦¢ z+~ ÒÏ~& . jB .f w> º ©j Oæ~V *~ 2Ö ¾ÒB tubeö j ice bath ö 20ª* O~ ê öªÒV 3,000 rpmöB 15ª* ö ªÒ~ .Ëj ªÒ~, .Ëf .Ë Ú æî"Özbï " æî>&j G;~V * −70oC deep freezerö &~& . .j j ê, ice bath *öB ¯ *j âÚ ice cold salineö IÚ ^¿ r æ bV¢ B ê Z²¢ G ;~ ^.~ −70oC deep freezerö &~ æî"Özb ï" æî>& G;ö ÒÏ~& . z' ª+ .Ë, *~ æîï: .Ë~ 7WæO³êº GPO, Trinder w/o serum blank(jï»)b ¦Ò~&b triglyceride reagents kit(Bayer, USA)¢ ÒÏ~ Chemistry Autoanalyzer(ADVIA 1650)b G;~& . .Ë Ú C .Êr~ ïf Î² »b ¦Ò~&b cholesterol reagent kit(Bayer, USA)¢ Ò Ï~ Chemistry Autoanalyzer(ADVIA 1650)b G;~& . .Ë Ú HDL-.Êr~ ïf Î²»b ¦Ò~&b Direct HDL-cholesterol II reagent kit(Bayer, USA)¢ ÒÏ~ Chemistry Autoanalyzer(ADVIA 1650)b G;~& . .Ë Ú LDL-.Êr ïf Friedewald(13)j Ï~ êÖ~& . *Ë Ú æîïj G;~V * *ç 2 gö ÖjÏ (pH 7.4)j IÚ 10V C ê, glass homogenizer î.

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(5) Ë*þæ>: ªçêöB B~êf &N ê æ> ÿ ãzæ>(atherogenic index, A.I.)(14)f Ë*þæ>(cardiac risk factor, C.R.F)(14)º j¾f ?f ö ~~ ÖÂ~& .. 981. Table 2. Food intake, body weight gain and food efficiency ratio Groups NC C S-1 S-2 S-3. Food intake (g/day). Body weight gain Food efficiency (g/4 weeks) ratio. N.S.1). 17.3Û3.40N.S.2)N.S.152.2Û42.82N.S. 17.8Û2.24 155.0Û21.74 18.7Û2.25 166.6Û18.44 18.9Û0.64 163.9Û31.02 19.0Û1.46 164.9Û37.25. N.S.. 0.30Û0.06N.S. 0.29Û0.02 0.30Û0.02 0.29Û0.05 0.29Û0.04. 1). Mean standard deviation (n = 5-6). Not significant at α = 0.05 by Duncan’s multiple range test.. 2). Total cholesterol – HDL cholesterol A.I. = -------------------------------------------------------------------------------------HDL cholesterol Total cholesterol C.R.F = ---------------------------------------HDL cholesterol. .Ë *ç~ æîÖz> /;: .Ë" *ç~ thiobarbituric acid reactive substance(TBARS) ïf ;Ö ~ã~öB thiobarbituric acidf æî"Özb~ 2NÖb malondialdehyde ~ ïj 532 nmöB ;ï~º Ohkawa ~ O»(15)j ÒÏ ~ G;~& . r G;8f &bî tetramethoxypropane b &Fj ·W Ê jv ;ï~& . Â.*~ /;: Â.*(bleeding time)f Hornstra»(16)b G;~& . SD ratö² 4"* þ ò¢ ãR~. þ îæï Æö þÿbj ³æ nö ;Î ê 4Ò ~ ¦ªöB 5 mm>º j ¾¢ 4Ò~ 5 cm& >º r æ ¦ªj 37.5oC~ saline Ïö ® æ.F rræ~ * j G;~& (loose and temporary platelet plug& ;WF rr æ~ *). Ûê¾Ò ~ þÖ"º þ ï" &ÞN¢ êÖ~ &, one-way ANOVA¢ ê α = 0.05 >&öB Duncan’s multiple range testö ~~ ' þ ï~ *~ F~Wj ¦;~& .. Ö 5 V º B~ in vitro ¢ ÛB ACE &W" HMG-CoA reductase &W 5 .²6 w÷ ·Ïj <º ©b C&ê NºÂb, z&ºÂb, ê´ºÂb 3& æ ºÂbj ò ~ Ú ÚöB~(in vivo) æî&Ò B F" .w ·Ïö & Î"¢ rj¶ >î . vö .Êrï 1% Òò¢ /~ æ.Ãj FBÊB N, z&, ê´ ºÂbj 4"* ãR~ .7 æîWª" *Ë Ú~ æîWªj ªC~ jv~ .wö & Î"¢ rj¶ v~ ; öB~ Â .*j G;~&b .Ë" *ËÚ~ TBARS~ ïj G ;~ ÖzËö & Î"¢ rj~ . 5ï, Ú7Ã&ï 5 ÎN N, z&, ê´ ºÂbj 4"* ãR v~ *. þV* ÿn~ ¢¢ Sï, Ú7Ã&ï 5 ÎNj Table 2ö ¾æÚî . * ¾ÒöB ¢¢ Sïf 17.3 g öB 19.0 g~ º*¢ ¾æÚîb *ö F~ N¢ ¾. Fig. 1. Bleeding time in rats (p < 0.05).. æÚæ p~ . 4" ÿn~ Ú7Ã&ï $ 152.2 göB 166.6 g ræ ¾æÒb¾ *ö F~ N¢ æ p~ . Î Nf Sï" Ú7Ã&ïb êÖ>º 8b îR&æ *Ú'b F~ N¢ ¾æÚæ p~ . º ¢>Òò ¢ S~º (NC)" .Êr Òò¢ S~º (C, S1-3)*ö .Êr Òò ï &~ j æ p~rj ~~ þò¢ ãR~º ©ê þÿb~ ;f WËö 'Ëj "æ p~rj ~ . Â.* N, z&, ê´ ºÂb v~ ÚÚöB .w · Ïö ~º 'Ëj rjV * v~ 4ÒöB Â.* j G;~&b Ö"º Fig. 1ö ¾æÚî . ;ç&f 285.2. z&ºÂbj ãR S-2j B ¾^æ .Êr /ö jB Â.* ~ . .Êr / 7öBº & 616.0.&b NºÂbj ãR S-1 726.4. &Ë Â.* ^î . º Nº Âb .w*j æÊº ®ÚB z&ºÂb" ê´ºÂbö j Î"& ú® ÚÎj ¾æÚ& > ® . Ö"º B ôf (17,18)öB N Úö ®º catechin~ ö ~ ÒW 7~ ~¾ .* Î"¾ .²6 w÷&W {B Ö"f ¢~~& . ¾ ;ç& .Êr Rö j Â.* f ©ö &Bº öj z C&j¢ ©b ' >Úr . Ú ÚöB .wV*" .*Ï·Ïf ç ï;j ®Ú ;ç' .~B~ Úæ² B . ¾ ÚÚ ö &æ öö ~ ; Úæ .* V² > .&ãö O>Ú .B~j O (19). .

(6) ®"²æ B 36 ² B 6 ^ (2004). 982. Table 3. Plasma triglyceride (TG), total cholesterol, HDL-cholesterol, LDL-cholesterol concentration Groups NC C S-1 S-2 S-3. Triglyceride (mg/dL) 1). N.S.2). 96.0Û34.88 77.6Û15.60 100.8Û29.63 79.6Û15.92 67.2Û21.92. Total cholesterol (mg/dL). HDL-cholesterol (mg/dL). b3). LDL-cholesterol (mg/dL). a. 54.8Û11.30 72.4Û16.07ab 94.4Û22.41a 94.6Û21.28a 78.6Û16.13ab. 15.6Û2.70 11.4Û1.52bc 12.4Û0.55b 12.2Û0.84b 9.8Û1.64c. 20.0Û6.2b 45.6Û14.8a 62.0Û18.1a 66.4Û20.5a 55.4Û18.1a. 1). Mean standard deviation (n = 5-6). Not significant at α = 0.05 by Duncan's multiple range test. 3) Values with different alphabet within the column are significantly different at α = 0.05 by Duncan's multiple range test. 2). .*;Wj Oæ~V *~ .²6 VËj £* ÛB~ ¾ .w¢ æÒ jºW V² B . j ~ º ©b .²6BB, ¯ .²6 Wz ÛBB ~ . *B& º>º ©(20) £B¢ & ÂbB NºÂb FÏ ©b Òò>î . .Ë Ú æî\9 N, z&, ê´ ºÂb v~ .Ë Ú æî&Òö ~º 'Ëj rjV * 7WæO, C.Êr, HDL- .Êr 5 LDL-.Êr~¢ G;~&b Ö"º Table 3ö ¾æÚî . .Ë~ 7WæO ³êº 67.2 mg/dLöB 100.8 mg/dL~ º* ¢ &b *öB F~' N¢ æ p~ (p > 0.05). Ö"º (21)~ Ö"f jv~&j r, . Êr / v~ .Ë 7Wæîf ;ç Òò¢ / vf F~ N¢ æ pº ©" ¢~~ .Êr Òò~ /º v~ .7 7Wæîö 'Ëj ~æ prj r > ®î . f (17)~ öB N´j ªö; ~ Òòö 5% F~² ~ / Ö" v~ .7 7 Wæî~ ³ê& & J®J ¸jr º fê ¢ ~~ N~ ãÖöº .7 7Wæîj Ôºº Î"& ìº ©b & . .Ë Ú C.Êr~ ³êº ;ç& 54.8 mg/dL > Î .Êr / f 72.494.6 mg/dL~ º* ;ç& ¸jB .Êr / ö ~ .Ë.Êr Ã&~&rj { > ®î . .Êr / 7öBº &" ò *ö .Ë .Êrj &~Êº Î"º ìî . º f ~ (17)öB N¢ / öB F~Nº ìîæò .Ë . Êr~¢ £* 6²V º Ö"fº ç>>º ©b NºÂb~ R³ê& ÔjB Î"& ¾æ¾æ pf ©b 6>î . f~ öB NºÂbf Òò~ 5% Î&~ &b ¢ v~ ¢¢ Sïj 20 gb &;~ F º~ £ 1,000 mg/day~ ·j S ©b, öBº 500 mg/kg B.W./day~ ·b R~ B' ¢¢ Rï f £ 150 mg/day Rï 'î > ®Ú ºêö ê ³ öB ³ê¢ BN'b ¸B þ jºW ®î. . .ËÚ HDL-.Êr ³êº ;ç& 15.6 mg/dL b ö jB &Ë ¸~b, .Êr / & f 11.4 mg/dLb ;ç&ö j F~'b Ô~. (p < 0.05). S-1, S-2, S-3f .Êr / &" F~ ' N& ìî . .Ë Ú LDL-.Êr ³êº ;ç& ~ 20.0 mg/dLö j .Êr /f 45.6-66.4 mg/ dLb R ¸² ¾æÒ .. Table 4. Atherogenic index and cardiac risk factor Groups NC C S-1 S-2 S-3. Atherogenic index3) 1). 2.5Û0.42b2) 5.3Û0.72a 6.6Û1.58a 6.8Û1.89a 7.1Û1.66a. Cardiac risk factor4) 3.5Û0.42b 6.3Û0.72a 7.6Û1.58a 7.8Û1.89a 8.1Û1.66a. 1). Mean standard deviation (n = 5-6). Values with different alphabet within the column are significantly different at α = 0.05 by Duncan's multiple range test. 3) Atherogenic index = (total cholesterol − HDL cholesterol)/HDL cholesterol 4) Cardiac risk factor = total cholesterol/HDL cholesterol 2). .Ë Ú æîWªj ªC Ö" " r .Êr / C .Êr" LDL-.Êrf Ã&~ HDL.Êrf 6²~ æ.Ã FBNj r > ®îb,. þò~ ãRö V¢ . Ú æîWª~ Wö & BFÎ"º ¾æ¾æ p~ . f ~ (22)öBº æ. Ã FêB vö² {´ºÂbj ãR Ö", ß® 7 Wæî F~'b 6²® º Ö"fº N& ®î . "~ ÒöBº .& î~~ *þ¶f HDL-.Ê r ³ê~ 6² Òö ç&&ê& ®r C&rb .7 HDL-.Êr ³ê& 6²~ ÚÚ .Êr pool Ã &~& (23,24). ö j LDL-.Êrf .7~ ³ê& 6²~² > ÿ ãzÃ" ÷Ã 6²ö Ö;' ·Ïj ~² >(25) ¢¦ Òf~ ãÖ atherosclerotic lesion ~ V& 6²~& º & ®î (24). ¯ ~ Ö "º N, z&, ê´ ºÂbj R& ÿ ãz¢ jz Êº æ Î"& ì > ®b¾ Ö"f V~ Ö"& N¢ ¾æÚº Föº ò¢ R · Î"¢ ¾æâ ;ê Ïª · jîîj &ËW ® V r^ö ò~ ãRïj ê ~ Ï¢ jºW ®î . ÿ ãzæ>f . *þæ> ÿ ãzæ>º ÚÚ &ê æWî(HDL-cholesterol)ö & 7Wæî~ ³ê¢ &~º 8b ªçöB 3.0 ç~ 8j ¾æâ r ÿ ãzö & *þ ^B ÒÏ~ ®. (14). .&*þæ>º ÿ ãzæ>f z®Ú .&êî~ ö & *þ^B ÒÏ> ®b, ªçöB 7.0 ç~ >~¢ ¾æâ r *þ^ æB (18). Table 4º ÿ ã zæ>(Atherogenic index: A.I.)f .&*þæ>(Cardiac risk factor: C.R.F.)¢ ¾æÞ © . ;ç&" jv r .

(7) N, z&, ê´ ºÂb~ .~BF Î". 983. Table 5. Liver weight, liver triglyceride (TG) and cholesterol concentration Groups NC C S-1 S-2 S-3. Liver weight (g/100 g B.W.) 1). 2.7Û0.15b2) 3.5Û0.29a 3.8Û0.34a 3.9Û0.35a 4.0Û0.41a. Triglyceride Total cholersterol (mg/g wet tissue) (mg/g wet tissue) 21.9Û9.11b 43.6Û9.24a 38.7Û5.37a 41.2Û4.96a 47.4Û7.74a. 2.7Û1.40b 19.8Û14.22a 3.6Û1.48b 3.0Û0.50b 3.2Û0.63b. 1). Mean standard deviation (n = 5-6). Values with different superscript within the column are significantly different at α = 0.05 by Duncan’s multiple range test. 2). .Êrj / Î f F~'b ¸f >~¢ ¾æÚ Ú .&êî~~ *þW ¸f ©b ¾æÒb, . Êr / &" þ ÒöBº F~ N¢ æ p~ . ¯ N, z&, ê´ ºÂb~ R& ÿ ãz æ>¾ .&*þæ>¢ ÔÖ"æ á~º ©b ¾æÒº æ>º HDL-.Êrö & 7Wæî~ ³ê ¾æ Úº 8æ ~ .Ë Ú æîWªöB Î"& ¾æ¾æ p f ©" Û~º ©b ºÂb ~ ãRïj Ã&BB ê³¢ jº& ®î . *Ë~ Z²f *ËÚ æî\9 N, z&, ê´ ºÂb v~ *Ë Ú æî&Òö ~º 'Ëj rjV * *ËZ², 7WæO 5 C.Êr ³ê¢ G;~& Ö"º Table 5ö ¾æÚî . *Ë~ Z²º ;ç&f 2.7 g .Êr / f 3.5-4.0 gb .Êr /~ *Ë ;ç&ö j F~'b j&j r > ®î (p < 0.05). º S "ï~ .Êr Ú ;ç'b VÂ>æ á ~ *Ë Úö »' >Ú *Ë j&r > ® . *ËÚ~ 7WæO~ ïf ;ç&ö j Î . Êr / F~'b ¸~ (p < 0.05). .Êr / 7öBº S-1 &ö j 7WæO ³ê& ²ï 6 ²~&b¾ Ûê' F~Wf ìî . 7WæOf ÚÚ C. Êr ïö 'Ëj Ab(26-28) ¸f Ú.Êrf * öB æOÖ~ de novoW" þ 7WæO~ Wj Ã& Êº >, æOÖ~ β-oxidationf *&® 6²V º & ®î . º ; (29)~ öB .Êr Ò GB vöB .Ë Ú~ 7WæO ç® Ã&®æò Ûê' F~Wf ìî *~ 7WæOf F~' N¢ & º Ö"f ¢~~º © . *Ë Ú~ C.Êr ïf Fig. 5ö ¾æÚî . ;ç& 2.7 mg/g .Êr / &~ 19.8 mg/gÚB .Êr / &~ C. Êr ï *&® ¸~ (p < 0.05). >ö .Êr / 7öBº &ö j ò¢ ãR Îv ;ç&~ C.Êr >&b .Êr ³ê& 6² ~& (p < 0.05). ç~ Ö"öB " r .Êr ¢ / ãÖö *Ëf j&æ *Ë Ú 7WæO" C.Êr ïê ;ç¢ / ãÖö j *&® Ã&~æò NºÂ b, z&ºÂb, ê´ºÂb ~ ãR *ËÚ C .Êr ïj ;ç>&b Fæ > ®rj r > ® î . º 6´, N, º´~ ª 5 öêR ºÂb v. Fig. 2. Plasma thiobarbituric acid reactive substance (TBARS) levels.. Fig. 3 Liver thiobarbituric acid reactive substance (TBARS) levels.. ~ æO&Òö ~º 'Ëj (19)f ¢~~º © b NºÂ~ ãÖ æb~ æOVJïf ôæ p~b ¾, *~ æO»'j F~'b ÛB~& . º N Úö ³¦~² F>Ú ®º catechin¾ quercetin" ?f öêR ö º flavonoidsf phenolic acid ?f polyphenolö ~ Î "¢ 'B ~& . .Ë *~ æîÖzb ï FÒVº æî, Wî 5 DNA¢ ¶çÚbB ^¶ç j .¾~ z 5 ò.&î~, .&êî~, z" ?f ò Wî~~ ö B C&öö V¢(30,31) Öz Î"¢ &æº ®~ S¢ Û î÷j .O~ ~ò~, z¢ æÊ¶ ~º K Ã&~ ® . FÒV 7öB TBARSº FÒVö ~ æî¶ç~ æ &Ë ô Ï> ® (32,33). NºÂb, z&ºÂb, ê´ºÂb v~ .Ë" * ~ æî "Öz ;êö ~º 'Ëj rjV * æî".

(8) ®"²æ B 36 ² B 6 ^ (2004). 984. Özb ï(Thiobarbituric acid reactive substance: TBARS)j G;~& . .Ë~ æî"Özb ïf Fig. 2ö ¾æÚî ;ç& 17.7 nmol/mL .Êr / &f 39.5 nmol/mLÚB .Êr /ö ~ 2V &ï Ã& ~º ©j r > ®î (p < 0.05). .Êr / 7öB º &ö jB z&ºÂbf æî"Özb ïö æ z& ìîæò, ê´ºÂbf 14.1 nmol/mL ;çö & ² æî"Özb ïj Ôºî (p < 0.05). $ Nf F~~æº pæò .Êr /ö j .7 TBARS ï Ôjr . ~ (34)öBº .Êr~ / ö ~ .Ë TBARS ï ;ç&ö j F~'b Ã&~& º´~ Rö ~ 6²~º ©j {~ f ¢~~º Ö"¢ & . *Ë Ú æî"Özb~ ïf Fig. 3ö ¾æÚî ;ç&" .Êr / & Òöº N& ìîæò, .Êr / Ò öBº ò¢ ãRö V¢ N& ¾B z&" ê´ ºÂböBº *& TBARS ï~ &~Î"¢ & N ºÂböBº &~Î"& ìî . º N¢ ª" öê R ºÂb vö² / f ~ (17)öB *~ TBARS ï &ö j F~'b Ôjr º f º ç>B ©b $ NºÂb~ ãRï ·~~ ©b ºG>î . ç~ Ö"¢ «B " r NºÂbf .*Î"ö B, z&ºÂb" ê´ºÂbf ÚÚ ÖzÎ"öB v ê Î"¢ ¾æÚÚ ''~ ºÂb~ Î"& .O ª ¢öB ¢Ú¾º ©j r > ®î . 3&æ ºÂb Îv *Ë ~ .Êrj Ôºº ©öº ?f ãËj NºÂ b~ ãÖöº Â.*j *&® Ã&B .w¢ æ ~º .*·Ï b z&ºÂb" ê´ºÂbf .Ë " *Ë Ú~ TBARS¢ 6²Êº ·Ï ÖzË ¸ ² ¾æÒ . V¢B ºÂbj ¢ ÒÏ~º © º ¢;jN bB ÒÏ ''~ VË ç^j> z ¾f .~BF Î"¢ &^R ©b V&>Ú b z ôf & Ú^¢ © .. º. £. öBº Sprague Dawley « > vö² .Êr 1% FB Òò¢ /~ æ.Ãj FBÊB NºÂb, z&ºÂb, ê´ºÂb ºÂbj 500 mg/kg B.W. ~ ³ê 4"* ¢ ?f 'ö ãR~ v~ . " *Ë Ú~ æîW" .wV* 5 ÚÚ æî"Özö ~º 'Ëj &V~ r" ?f Ö"¢ áî . *öB Sï" Ú7Ã&ï 5 ÎNf F~ N& ìÚ B þ& ;ç' WËö 'Ëj ~æ p~ . Nº ÂbRf .Êr / &ö jB v~ 4 ÒöB~ Â.*j Ã&BB .*Î"& ®î . . Êr / vö² æ.Ã FB>îb þ ò¢ ãR~º V .7~ æî&Ò BFÎ"º ì î . .Êr / v~ *Ëf j&æ *ËÚ 7WæO" C.Êr ïê *&® Ã&~&b Nº Âb, z&ºÂb, ê´ºÂbf *Ë Ú C.Êr ï j 6²B *Ë Ú æî&Ò~ BFÎ"& ®î . .Ê r~ /º .Ë Ú~ æî"Özb~ ïj Ã&Ê ê´ºÂbf ÚÚ æî"Öz¢ ÛBÊº Î"& ®îb. *öBº z&" ê´ºÂb æî"Öz¢ ÛB~& .. ^. ò. 1. NSOK. Annual Report on the Cause of Death Statistics. National Statistical Office of Korea, Seoul, Korea (2003) 2. NSOK. The Expectancy of Future Population. National Statistical Office of Korea (2000) 3. Lee HK. The nutrition ploblems of Koreans. Korean J. Nutr. 29: 381-383 (1996) 4. Stéphanie B, Sabrina SI, Bernard F, Guylène P, Alain P, Laurence B. Effect of ischemia on TBARS and lactate production in several cerebral regions of anaesthetised and awake rats. Life Sci. 74: 3103-3113 (2004) 5. Endres M. Ischemia and stroke. Vol. 513, pp. 455-468. In: Advances in Experimental Medicine and Biology. Dirnagl U. Plenum Press, Inc., NY, USA (2002) 6. Ikeda K, Negishi H, Yamori Y. Antioxidant nutrients and hypoxia/ischemia brain injury in rodents. Toxicology 189: 55-61 (2003) 7. Shin DH. The research and prospect of natural antioxidants. Bull. Food Technol. 8: 28-33 (1995) 8. Kim YJ. The protect the living organ from free radicals and the failure of protection: age-related disease. Bull. Food Technol. 10: 4-26 (1997) 9. Buring JE, Henekens CH. Antioxidant vitamins and cardiovascular disease. Nutr. Rev. 55: S53-S60 (1997) 10. Jacques PF, Halpner AD, Blumberg JB. Influence of combined antioxidant nutrient intake on their plasma concentrations in an elderly population. Am. J. Clin. Nutr. 62: 1228-1233 (1995) 11. Oh SW, Kwon EK, Kim KY. 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(9) N, z&, ê´ ºÂb~ .~BF Î" Nutr. 27: 1217-1222 (1998) 23. Han CK, Lee BH, Song KS, Lee NH, Yoon CS. Effects of antihypertensive diets mainly consisting of buckwheat, potato and perilla seed on spontaneously hypertensive rats. Korean J. Nutr. 29: 1087-1095 (1996) 24. Wooller LA, Spady DK, Dietschy JM. Saturated and unsaturated fatty acids independently regulate low density lipoprotein receptor activity and production rate. J. Lipid Res. 33: 77-88 (1992) 25. Holme I. An analysis of randomized trials evaluating the effect of cholesterol reduction on total mortality and coronary heart disease incidence. Circulation 82: 1916-1924 (1990) 26. Spady DK, Dietschy JM. Interaction of dietary cholesterol and triglyceride in the regulation of hepatic low density lipoprotein transport in the hamster. J. Clin. Invest. 81: 300-309 (1988) 27. Liu CH, Huang MT, Huang PC. Sources of triglycerol accumulation in liver of rats fed a cholesterol supplemented diets. Lipids 30: 527-531 (1995) 28. Chi MS, Koh ET, Stewart TJ. Effects of garlic on lipid metabolism in rats fed cholesterol of lard. J. Nutr. 112: 241-248 (1982). 985. 29. Kang JA, Kang JS. Effect of garlic and onion on plasma and liver cholesterol and triacylglycerol and platelet aggregation in rats fed basal or cholesterol supplemented diets. Korean J. Nutr. 30: 132-138 (1997) 30. Fridovich I. Biological effects of the superoxide radical. Arch. Biochem. Biophys. 247: 1-15 (1986) 31. Miquel J, Quintailha AT. Historical introduction to free radical and antioxidant biomedical research. Vol. 1, pp. 3-16. In: CRC Handbook of Free Radical and Antioxidants in Biomedicine. Weber H (ed). CRC Press, Inc., Boca Raton, FL, USA (1989) 32. Babiy AV, Gebicki JM, Sullivan DR. Vitamin E content and low density oxidizability induced by free radicals. Atherosclerosis 81: 175-182 (1990) 33. Buege JA, Aust SD. Microsomal lipid peroxidation. Vol. 52, pp. 302-310, In: Methods in Enzymology. Sidney F, Lester P (eds). Academic Press, Inc., NY, USA (1978) (2004j 6ú 1¢ %>; 2004j 11ú 22¢ j).

(10)