Anti-inflammatory Effect and Antioxidative Activities of Ingredients used in Bibimbab

Ko, Yu-Jin; Seol, Hui-Gyeong; Lee, Gyeong-Ran; Jeong, Gye-Im; Ryu, Chung Ho

doi:10.5352/jls.2013.23.2.213

Cited by 15 publications

(2 citation statements)

References 29 publications

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“…When investigated in vitro to evaluate the protective effect A. ampeloprasum extract in human mast cells (HMC-1), the extract at the concentration of 1.0 mg/mL, significantly suppressed pro-inflammatory cytokines TNF-α and IL-6 by 90% and 93%, respectively (Ko et al 2013a). A steroidal saponin from A. ampeloprasum named ((3β,5α,6β,25R)…”

Section: Allium Ampeloprasum Lmentioning

confidence: 99%

Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer

Alam

Jahan

Bari

et al. 2022

Critical Reviews in Food Science and Nutrition

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The genus Allium comprises of at least 918 species; the majority grown for dietary and medicinal purposes. This review describes the traditional uses, phytoconstituents, antiinflammatory and anticancer activity, and safety profile of six main species, namely Allium sativum L. (garlic), Allium cepa L. (onions), Allium ampeloprasum L. (leek), Allium fistulosum L. (scallion), Allium schoenoprasum L. (chives) and Allium tuberosum Rottler (garlic chives). These species contain at least 260 phytoconstituents; mainly volatile compounds-including 63 organosulfur molecules-, saponins, flavonoids, anthocyanins, phenolic compounds, amino acids, organic acids, fatty acids, steroids, vitamins and nucleosides. They have prominent in vitro anti-inflammatory activity, and in vivo replications of such results have been achieved for all except for A. schoenoprasum. They also exert cytotoxicity against different cancer cell lines. Several anticancer phytoconstituents have been characterised from all except for A. fistulosum. Organosulfur constituents, saponins and flavonoid glycosides have demonstrated anti-inflammatory and anticancer activity. Extensive work has been conducted mainly on the anti-inflammatory and anticancer activity of A.sativum and A. cepa. The presence of anti-inflammatory and anticancer constituents in these two species suggests that similar bioactive constituents could be found in other species. This provides future avenues for identifying new Allium-derived anti-inflammatory and anticancer agents.

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Section: Allium Ampeloprasum Lmentioning

confidence: 99%

Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer

Alam

Jahan

Bari

et al. 2022

Critical Reviews in Food Science and Nutrition

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“…Ko et al [20] reported that Platycodon grandiflorum would inhibit the secretion of inflammatory cytokine such as TNF-α, IL-6 and IL-8. Such results are also consistent with the results of this study.…”

Section: ] No Generation Inhibition Ratementioning

confidence: 99%

Antibacterial and anti-inflammatory effects of Platycodon grandiflorum extracts

Kim¹

2014

Journal of Digital Convergence

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An t ib a ct er ia l a n d an t i-in flam m a t or y effect s of P la tycodon gr a n difloru m ext r a ct s J u n g K im Dep t . of Dent a l H ygien e, Su won W omen's Univer sit y 도라지 추출물의 항균작용 및 항염작용 김 정 수원여자대학교 치위생과 Abstract This study investigated the impact on S. mutans와 C. albicans in order to reveal the antimicrobial activity of Platycodon grandiflorum extracts. In addition, it examined NO generation inhibition rate in accordance with the extract concentration from Raw 264.7 cell in order to find out anti-inflammatory activation. As for the study materials, domestically made 100% Platycodon grandiflorum powder was utilized. As for the experimental strain, S. mutans KCTC 3065 and C. albicalns KCTC 7965 were utilized. Consequently, this study obtained the following results. Growth inhibition rate of S. mutans became significantly higher with higher concentration of Platycodon grandiflorum extracts. Growth inhibition rate of C. albicans became significantly higher with higher concentration of Platycodon grandiflorum extracts. NO generation inhibition rate was found to be 29.2% and 26.1% respectively when adding Platycodon grandiflorum extract with the concentration of 10 and 20 μg/ml in Raw 264.7 cells. These results mean that Platycodon grandiflorum could be leveraged as antimicrobial and anti-inflammatory substance.

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The globalization of bibimbap: focusing on the diversity of modernization of bibimbap

Mun,

Lee,

Cha

2023

J. Ethn. Food

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Korea is developing a food culture based on various vegetation. Bibimbap is a one-dish meal that harmonizes the characteristics of Korean food. Bibimbap is made by placing seasoned meat, vegetables (namul), vegetable oil (sesame and perilla), and jang (gochujang, ganjang, or doenjang) on top of warm rice. Since ancient times, bibimbap has been served on a table of various classes, from the royal court to the common people, and it has the convenience of meals and the spirit of community. Therefore, bibimbap is for many people to gather an eat deliciously. The famous bibimbap regions in Korea include Jeonju, Jinju, and Andong, and each has its characteristics. Depending on the serving style, they can be divided into brass or stone pot bowls. Depending on the main ingredients, it is also divided according to vegetables, grains, meat, and seafood. Additionally, restaurants specializing in bibimbap are prevalent in Korea, and there are many commercially launched products such as retort food, in-flight meal, and ingredients for bibimbap. Bibimbap is responsible for the Korean table by combining various fields from gourmet to homemade meals. As can be seen from this point, bibimbap has the characteristics of a customized meal as the characteristic of consumers being able to choose food ingredients are remarkable. Bibimbap is a food that can be applied without time, space, and individual restrictions by combining various foods in one bowl to balance and harmonize with each other.

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Anti-inflammatory Effect and Antioxidative Activities of Ingredients used in Bibimbab

Cited by 15 publications

References 29 publications

Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer

Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer

Antibacterial and anti-inflammatory effects of Platycodon grandiflorum extracts

The globalization of bibimbap: focusing on the diversity of modernization of bibimbap

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