Nutritional Components and Physiological Activities of Cirsium setidens Nakai

이옥환,; 김재환,; 김영현,; 이영준,; 이종석,; 조주현,; 김봉균,; 임재각,; 이부용,

doi:10.3746/jkfn.2014.43.6.791

Cited by 8 publications

(8 citation statements)

References 29 publications

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“…It is commonly called “Gondre” in Korea and is extensively used as food and mainly harvested in May, although young leaves and stems of the plant are also consumed in spring. The plant is used in a variety of cooking methods, such as in preparing vegetables, soups, and in fried, stir-fried, and blanched food items [ 2 ]. It is also used to prepare tea due to its unique flavor [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Different Types of SPME Arrow Sorbents to Analyze Volatile Compounds in Cirsium setidens Nakai

Kim

Lee

Choi

et al. 2020

Foods

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Cirsium setidens Nakai is a perennial plant extensively used as food in Korea. Various reports have illustrated the presence of phytochemicals with antioxidant, anti-cancer, anti-tumor, and anti-inflammatory activities; however, little is known about the volatile compounds present in this plant. Here, a novel solid-phase microextraction (SPME) Arrow method was performed to extract and analyze volatile compounds from freeze-dried Cirsium setidens Nakai. Four types of SPME Arrows coated with films, such as carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate were evaluated to identify the most suitable Arrow. The carbon wide range/polydimethylsiloxane Arrow was found to exhibit high affinity for the volatile compounds present in Cirsium setidens Nakai. A total of 58 volatile compounds were identified. The major compounds were 2-Pentylfuran, 1-Methylcycloheptanol, 1-Penten-3-ol, 2,2,4,6,6-Pentamethylheptane, 2,3,6,7-Tetramethyloctane, 5-Ethyl-2,2,3-trimethylheptane, 3,5-Octadien-2-one, β-Cyclocitral, and trans-β-Ionone. The present study demonstrates that the SPME Arrow coated with the carbon wide range/polydimethylsiloxane film is suitable for the analytical profiling of volatile compounds present in Cirsium setidens Nakai.

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Section: Introductionmentioning

confidence: 99%

“…C. setidens Nakai has received increasing attention as a functional food [ 2 ]. The Cirsium genus, belonging to the Compositae family, contains various bioactive phytochemicals that have various physiological functions, such as antioxidant, anti-cancer, anti-tumor, and anti-inflammatory effects [ 1 , 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Different Types of SPME Arrow Sorbents to Analyze Volatile Compounds in Cirsium setidens Nakai

Kim

Lee

Choi

et al. 2020

Foods

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“…Garlic is rich in phenolic compounds and SAC which have strong antioxidant properties (Alarcón‐Flores, Romero‐González, Vidal, & Frenich, ) as well as antihypertensive, anti‐inflammatory, and anticancer activities (Fratianni et al, ). C. setidens Nakai contains pectolinarin (a glycoside) and pectolinarigenin (an aglycone) which have strong anti‐inflammatory properties (Jeong et al, ; Lee et al, ). These anti‐inflammatory compounds are, however, bound and are not bioavailable as shown in Table .…”

Section: Resultsmentioning

confidence: 99%

Biological activities of a garlic–Cirsium setidens Nakai blend fermented with Leuconostoc mesenteroides

Daliri

Choi

Cho

et al. 2019

Food Science & Nutrition

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In this study, we investigated the antioxidant‐ and immune‐stimulating activities of various garlic– Cirsium setidens Nakai blends (fermented and unfermented). The levels of S‐allyl cysteine increased by 2.5 times while pectolinarigenin (an anti‐inflammatory compound) increased about six times (from 1.1 ± 0.04 mg/g to 6.70 ± 0.12 mg/g) after the garlic– Cirsium setidens Nakai (80:20%, respectively) blend (S4) was fermented with Leuconostoc mesenteroides KCTC 13302. The ferric reducing ability and DPPH radical scavenging activities of all the samples increased significantly after fermentation. Ethanolic extracts of the fermented samples significantly enhanced RAW 264.7 macrophage proliferation in a dose‐dependent manner and induced nitric oxide production. Among the samples, S6 and S8 stimulated the highest levels of nitric oxide (NO) production. S6 significantly induced proinflammatory cytokines TNF‐α and IL‐1β as well as an anti‐inflammatory cytokine IL‐10 relative to control. Since the resolution of an infection would require a harmonized interplay of proinflammatory factors and anti‐inflammatory cytokines, consumption of S6 could be helpful in promoting health.

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“…From a biochemical point of view, the blackening symptom might result from an enzymatic browning reaction. Most wild vegetables contain high phenolic compounds (Jeon et al, 2012;Lee et al, 2005;Lee et al, 2014) and postharvest oxidation of the compound may occur as the leaf tissues undergo senescence. In wild leafy vegetables that are susceptible to CA-related disorders, the tissue breakdown seemed to be aggravated in low oxygen and high carbon dioxide atmospheres.…”

Section: Discussionmentioning

confidence: 99%