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Cited 3 time in webofscience Cited 5 time in scopus
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Protective effect of Acanthopanax senticosus on oxidative stress induced PC12 cell death

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dc.contributor.authorChoi, Soo Jung-
dc.contributor.authorYoon, Kyung Young-
dc.contributor.authorChoi, Sung-Gil-
dc.contributor.authorKim, Dae-Ok-
dc.contributor.authorOh, Sejong-
dc.contributor.authorJun, Woo Jin-
dc.contributor.authorShin, Dong-Hoon-
dc.contributor.authorCho, Sung-Hwan-
dc.contributor.authorHeo, Ho Jin-
dc.date.accessioned2022-12-27T06:50:24Z-
dc.date.available2022-12-27T06:50:24Z-
dc.date.issued2007-12-
dc.identifier.issn1226-7708-
dc.identifier.issn2092-6456-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/28211-
dc.description.abstractEpidemiologic studies have shown important relationships between oxidative stress and Alzheimer's disease (AD) brain. In this study, free radical scavenging activity and neuronal cell protection effect of aqueous methanol extracts of Acanthopanax senticosus (A. senticosus) were examined. H2O2-induced oxidative stress was measured using 2',7'-dichloro-fluorescein diacetate (DCF-DA) assay. Pretreatment with the phenolics of A. senticosus prevented oxidative injury against H2O2 toxicity. Since oxidative stress is known to increase neuronal cell membrane breakdown, leading to cell death, lactic dehydrogenase release, and trypan blue exclusion assays were utilized. We found that phenolics of A. senticosus have neuronal cell protection effects. It suggests that the phenolics of A. senticosus inhibited H2O2-induced oxidative stress and A. senticosus may be beneficial against the oxidative stress-induced risk in AD.-
dc.format.extent6-
dc.language영어-
dc.language.isoENG-
dc.publisher한국식품과학회-
dc.titleProtective effect of Acanthopanax senticosus on oxidative stress induced PC12 cell death-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.scopusid2-s2.0-49749142355-
dc.identifier.wosid000252003200030-
dc.identifier.bibliographicCitationFood Science and Biotechnology, v.16, no.6, pp 1035 - 1040-
dc.citation.titleFood Science and Biotechnology-
dc.citation.volume16-
dc.citation.number6-
dc.citation.startPage1035-
dc.citation.endPage1040-
dc.type.docTypeArticle-
dc.identifier.kciidART001231094-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusAMYLOID-BETA-PROTEIN-
dc.subject.keywordPlusCYTOCHROME-C-
dc.subject.keywordPlusALZHEIMERS-DISEASE-
dc.subject.keywordPlusHYDROGEN-PEROXIDE-
dc.subject.keywordPlusANTIOXIDANT CAPACITY-
dc.subject.keywordPlusCASPASES-
dc.subject.keywordPlusPHYTOCHEMICALS-
dc.subject.keywordPlusACTIVATION-
dc.subject.keywordPlusAPOPTOSIS-
dc.subject.keywordPlusRELEASE-
dc.subject.keywordAuthorAcanthopanax senticosus-
dc.subject.keywordAuthorAlzheimer's disease (AD)-
dc.subject.keywordAuthoroxidative stress-
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