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Cyclooxygenase inhibitory activity of ginsenosides from heat-processed ginseng

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dc.contributor.authorYoo, Hye Hyun-
dc.contributor.authorPark, Jeong Hill-
dc.date.accessioned2021-06-23T06:53:47Z-
dc.date.available2021-06-23T06:53:47Z-
dc.date.created2021-01-21-
dc.date.issued2012-08-
dc.identifier.issn0308-8146-
dc.identifier.urihttps://scholarworks.bwise.kr/erica/handle/2021.sw.erica/32204-
dc.description.abstractGinsenosides, from heat-processed ginseng, and sapogenins were evaluated for their inhibitory effects on the enzyme catalytic activities of cyclooxygenases-1 and -2 (COX-1 and -2). The ginsenosides, 20(S)-Rg(3), Rg(5), and Rk(1), inhibited COX-2 activity, but did not affect the enzyme activity of COX-1. Protopanaxatriol (PPT) moderately inhibited both COX-1 and -2. The ginsenosides, 20(R)-Rg(3), Re, and protopanaxadiol (PPD) showed a minimal effect on COX-1 and -2 activities. Taken together, ginsenosides Rg(3) (20S-form), Rg(5) and Rk(1) showed selective inhibitory activity on COX-2 by behaving as an inhibitor of the enzyme-substrate reaction. (C) 2012 Elsevier Ltd. All rights reserved.-
dc.language영어-
dc.language.isoen-
dc.publisherElsevier BV-
dc.titleCyclooxygenase inhibitory activity of ginsenosides from heat-processed ginseng-
dc.typeArticle-
dc.contributor.affiliatedAuthorYoo, Hye Hyun-
dc.identifier.doi10.1016/j.foodchem.2012.01.081-
dc.identifier.scopusid2-s2.0-84862829619-
dc.identifier.wosid000302986400051-
dc.identifier.bibliographicCitationFood Chemistry, v.133, no.3, pp.998 - 1000-
dc.relation.isPartOfFood Chemistry-
dc.citation.titleFood Chemistry-
dc.citation.volume133-
dc.citation.number3-
dc.citation.startPage998-
dc.citation.endPage1000-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaChemistry-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalResearchAreaNutrition & Dietetics-
dc.relation.journalWebOfScienceCategoryChemistry, Applied-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalWebOfScienceCategoryNutrition & Dietetics-
dc.subject.keywordPlusNF-KAPPA-B-
dc.subject.keywordPlusACTIVATION-
dc.subject.keywordPlusEXPRESSION-
dc.subject.keywordPlusCARCINOGENESIS-
dc.subject.keywordPlusANTIOXIDANT-
dc.subject.keywordPlusCELLS-
dc.subject.keywordPlusRG3-
dc.subject.keywordAuthorHeat-processed ginseng-
dc.subject.keywordAuthorGinsenoside-
dc.subject.keywordAuthorCyclooxygenase-1-
dc.subject.keywordAuthorCyclooxygenase-2-
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814612001331?via%3Dihub-
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