Characterization of Physiological Functionalities in Korean Traditional Liquors
2002; Korean Society of Food Science and Technology; Volume: 34; Issue: 1 Linguagem: Inglês
ISSN
2383-9635
AutoresJae‐Ho Kim, Dae-Hyung Lee, Shin‐Yang Choi, Jong‐Soo Lee,
Tópico(s)Nutrition, Health and Food Behavior
ResumoSome physiological functionalities of Korean traditional liquors were characterized. Inhibitory activity against angiotensin-converting enzyme was 87.2% in Chunla-Do So-ju, 85.2% in Kyunggi-Do 2D-ju, and 85.9% in Chungcheong-Do DO-ju, Kyunggi-Do HO-ju, SA-ju, and Chunla-Do SO-ju had high fibrinolytic activity. SOD-like activity and electron donating ability were 70.7% in Kyunggi-Do OK-ju and 85.5% in Chungcheong-Do SA-ju, restectively. The highest tyrosinase inhibitory activity was shown in Kyungsang-Do KO-ju. High nitrite scavenging activity was detected in Chunla-Do To-ju.
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