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자료유형
학술저널
저자정보
박미나 (원광대학교 대학원 뷰티디자인학과) 고경숙 (원광대학교)
저널정보
한국미용학회 한국미용학회지 한국미용학회지 제21권 제3호
발행연도
2015.6
수록면
446 - 454 (9page)

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ln this study, in order to explore cosmetic physiological activities and cellular toxicity, extracted results with Clove hot water and ethanol were compared. As a result, polyphenol contents each showed 2158.06±20.40 mg/g(ethanol) and 1712.87±15.78 mg/ g%(hot water). Total flavonoid contents were measured by 606.44±31.33 μm/mg in ethanol extract and 508.30±11.74 μm/mg in hot water extract. In ABTS radical elimination ability study, both ethanol(88.26%) and hot water extracts(94.06%) showed slightly higher value compare to the positive comparison group in 1mg/ml concentration. And it was identified that the elimination ability increased as the concentration level increased. The DPPH radical scavenging activities in ethanol and hot water at a concentration of 1 mg/ml showed radical scavenging activity of 90.82% (ethanol) and 95.31% (hot water), which was the most similar result as the positive comparison group Vit. C. NO formation inhibition effect of Raw 264.7 cell induced by LPS was researched and it was suggested that generation amount of NO decreased as the concentration of clove Radicis extract increased. Judging from the above results, Cytotoxicity of clove Radicis extract was investigated and It was suggested that effective ingredients of flavor extracts could have potential applications of natural cosmetic ingredients with anti-inflammatory, antibacterial, non-toxic effect with antioxidant activity.

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