Kang Ki Sung, Yokozawa Takako, Kim Hyun Young, Park Jeong Hill
Institute of Natural Medicine, Toyama Medical and Pharmaceutical University, 2630 Sugitani, Toyama 930-0194, Japan.
J Agric Food Chem. 2006 Apr 5;54(7):2558-62. doi: 10.1021/jf0529520.
In this study, an in vitro nitric oxide (*NO)-generating system was used to investigate the *NO-scavenging effects of methanolic extracts of white ginseng (Panax ginseng C.A. Meyer), red ginseng, and sun ginseng and several ginsenosides and phenolic compounds. Sun ginseng extract showed the strongest activity among the three ginseng extracts. None of the ginsenosides used in this experiment showed *NO-scavenging activity, but the phenolic compounds, such as p-coumaric and vanillic acids, and maltol inhibited *NO production in a concentration-dependent manner. Moreover, maltol levels markedly increased by heat processing. Therefore, the enhanced *NO-scavenging activity of ginseng by heat processing was closely related to phenolic acids and the increased content of maltol.
在本研究中，使用体外一氧化氮（NO）生成系统来研究白参（Panax ginseng C.A. Meyer）、红参、生晒参的甲醇提取物以及几种人参皂苷和酚类化合物的NO清除作用。生晒参提取物在三种人参提取物中表现出最强的活性。本实验中使用的人参皂苷均未表现出NO清除活性，但对香豆酸、香草酸和麦芽酚等酚类化合物以浓度依赖的方式抑制NO生成。此外，麦芽酚水平通过热处理显著增加。因此，热处理增强人参的*NO清除活性与酚酸和麦芽酚含量增加密切相关。
