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식용식물 열수 추출물에 의한 지연형 알레르기 반응의 억제효과

DC Field Value Language
dc.contributor.author이봉기-
dc.date.accessioned2016-02-19T11:28:14Z-
dc.date.available2016-02-19T11:28:14Z-
dc.date.issued2001-
dc.identifier.issn0367-6293-
dc.identifier.urihttps://ir.ymlib.yonsei.ac.kr/handle/22282913/143213-
dc.description.abstractIn order to investigate the inhibitory effects on the type IV allergy reaction of the hot water extracts (10 mg/20 g body weight) from medicinal herbs (Flos magnoliae, Poncirus trifoliata, Bupleurum falcatum, Scutellaria baicalensis, Schisandra chinensis), delayed type hypersensitivity by 2,4-dinitro-1-fluorobenzene (DNFB) was measured. Scutellaria baicalensis, Schisandra chinensis and Poncirus trifoliata showed inhibitory effects on the delayed type hypersensitivity by DNFB in the 1'st and 2'nd sensitized mice, but Flos magnoliae showed valuable changes only in the 2'nd sensitized mice. Inhibitory effect of Bupleurum falcatum had no statistical significance (p>0.05). According to above results, Scutellaria baicalensis, Schisandra chinensis and Poncirus trifoliata are supposed to be effective as anti-delayed type allergic regimen.-
dc.description.statementOfResponsibilityopen-
dc.format.extent146~148-
dc.relation.isPartOfKorean Journal of Food Science and Technology (한국식품과학회지)-
dc.rightsCC BY-NC-ND 2.0 KR-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/2.0/kr/-
dc.title식용식물 열수 추출물에 의한 지연형 알레르기 반응의 억제효과-
dc.title.alternativeInhibitory Effect on Delayed-type Hypersensitivity by the Hot Water Extracts from Medicinal Herbs-
dc.typeArticle-
dc.contributor.collegeCollege of Medicine (의과대학)-
dc.contributor.departmentDept. of Microbiology (미생물학)-
dc.contributor.googleauthor최은미-
dc.contributor.googleauthor이봉기-
dc.contributor.googleauthor구성자-
dc.admin.authorfalse-
dc.admin.mappingfalse-
dc.contributor.localIdA02806-
dc.relation.journalcodeJ02012-
dc.subject.keyworddelayed-type hypersensitivity-
dc.subject.keywordmedicinal herbs-
dc.contributor.alternativeNameLee, Bong Ki-
dc.contributor.affiliatedAuthorLee, Bong Ki-
dc.rights.accessRightsfree-
dc.citation.volume33-
dc.citation.number1-
dc.citation.startPage146-
dc.citation.endPage148-
dc.identifier.bibliographicCitationKorean Journal of Food Science and Technology (한국식품과학회지), Vol.33(1) : 146-148, 2001-
dc.identifier.rimsid39143-
dc.type.rimsART-
Appears in Collections:
1. College of Medicine (의과대학) > Dept. of Microbiology (미생물학교실) > 1. Journal Papers

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