Method for increasing production of mugwort-derived phenol compounds by UV irradiation and use thereof
The present invention relates to a method for increasing the production of phenolic compounds derived from Artemisia dubia wall by ultraviolet irradiation and a use thereof, which provide a method for increasing the content of caffeoyl quinic acid that is an active compound with antioxidant, anti-di...
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| creator | KWON HYUN SOOK JEON YEONG HEE RA CHAE SUK KIM JUNG OK LEEM HYUN HEE YU BYUNG WO SON SU MI KIM SE JIN NAM WON HEE |
| description | The present invention relates to a method for increasing the production of phenolic compounds derived from Artemisia dubia wall by ultraviolet irradiation and a use thereof, which provide a method for increasing the content of caffeoyl quinic acid that is an active compound with antioxidant, anti-diabetic, and anti-aging properties by comparing the effects by type of ultraviolet rays, ultraviolet irradiation time, and storage period under specific conditions, and has an effect of providing a health functional food composition with antioxidant, anti-diabetic, and anti-aging properties.
본 발명은 자외선 조사에 의한 참쑥(Artemisia dubia Wall) 유래 페놀화합물의 생산량 증대방법 및 이의 용도에 관한 것으로, 특정 조건의 자외선 종류, 자외선 조사시간 및 저장기간별 효과를 비교하여 항산화, 항당뇨, 항노화성 등의 활성 화합물인 카페오일 퀴닉산의 함량 증강방법을 제공하고, 항산화, 항당뇨, 항노화성 등의 기능을 갖는 건강기능성 식품 조성물을 제공하는 효과를 갖는다. |
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본 발명은 자외선 조사에 의한 참쑥(Artemisia dubia Wall) 유래 페놀화합물의 생산량 증대방법 및 이의 용도에 관한 것으로, 특정 조건의 자외선 종류, 자외선 조사시간 및 저장기간별 효과를 비교하여 항산화, 항당뇨, 항노화성 등의 활성 화합물인 카페오일 퀴닉산의 함량 증강방법을 제공하고, 항산화, 항당뇨, 항노화성 등의 기능을 갖는 건강기능성 식품 조성물을 제공하는 효과를 갖는다.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230405&DB=EPODOC&CC=KR&NR=20230046055A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230405&DB=EPODOC&CC=KR&NR=20230046055A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KWON HYUN SOOK</creatorcontrib><creatorcontrib>JEON YEONG HEE</creatorcontrib><creatorcontrib>RA CHAE SUK</creatorcontrib><creatorcontrib>KIM JUNG OK</creatorcontrib><creatorcontrib>LEEM HYUN HEE</creatorcontrib><creatorcontrib>YU BYUNG WO</creatorcontrib><creatorcontrib>SON SU MI</creatorcontrib><creatorcontrib>KIM SE JIN</creatorcontrib><creatorcontrib>NAM WON HEE</creatorcontrib><title>Method for increasing production of mugwort-derived phenol compounds by UV irradiation and use thereof</title><description>The present invention relates to a method for increasing the production of phenolic compounds derived from Artemisia dubia wall by ultraviolet irradiation and a use thereof, which provide a method for increasing the content of caffeoyl quinic acid that is an active compound with antioxidant, anti-diabetic, and anti-aging properties by comparing the effects by type of ultraviolet rays, ultraviolet irradiation time, and storage period under specific conditions, and has an effect of providing a health functional food composition with antioxidant, anti-diabetic, and anti-aging properties.
본 발명은 자외선 조사에 의한 참쑥(Artemisia dubia Wall) 유래 페놀화합물의 생산량 증대방법 및 이의 용도에 관한 것으로, 특정 조건의 자외선 종류, 자외선 조사시간 및 저장기간별 효과를 비교하여 항산화, 항당뇨, 항노화성 등의 활성 화합물인 카페오일 퀴닉산의 함량 증강방법을 제공하고, 항산화, 항당뇨, 항노화성 등의 기능을 갖는 건강기능성 식품 조성물을 제공하는 효과를 갖는다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNy7EKwjAQgOEuDqK-w4FzIbTWvYgiiIuoa4m5Sxtoc-GSKL69ID6A0798_7ywZ0oDI1gWcN4I6eh8D0EYs0mOPbCFKfcvllQiiXsSQhjI8wiGp8DZY4THG253cCIanf5e2iPkSJAGEmK7LGZWj5FWvy6K9WF_3R1LCtxRDNqQp9SdLpWqaqU2W9U0bf2f-gCixECy</recordid><startdate>20230405</startdate><enddate>20230405</enddate><creator>KWON HYUN SOOK</creator><creator>JEON YEONG HEE</creator><creator>RA CHAE SUK</creator><creator>KIM JUNG OK</creator><creator>LEEM HYUN HEE</creator><creator>YU BYUNG WO</creator><creator>SON SU MI</creator><creator>KIM SE JIN</creator><creator>NAM WON HEE</creator><scope>EVB</scope></search><sort><creationdate>20230405</creationdate><title>Method for increasing production of mugwort-derived phenol compounds by UV irradiation and use thereof</title><author>KWON HYUN SOOK ; JEON YEONG HEE ; RA CHAE SUK ; KIM JUNG OK ; LEEM HYUN HEE ; YU BYUNG WO ; SON SU MI ; KIM SE JIN ; NAM WON HEE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20230046055A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2023</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KWON HYUN SOOK</creatorcontrib><creatorcontrib>JEON YEONG HEE</creatorcontrib><creatorcontrib>RA CHAE SUK</creatorcontrib><creatorcontrib>KIM JUNG OK</creatorcontrib><creatorcontrib>LEEM HYUN HEE</creatorcontrib><creatorcontrib>YU BYUNG WO</creatorcontrib><creatorcontrib>SON SU MI</creatorcontrib><creatorcontrib>KIM SE JIN</creatorcontrib><creatorcontrib>NAM WON HEE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KWON HYUN SOOK</au><au>JEON YEONG HEE</au><au>RA CHAE SUK</au><au>KIM JUNG OK</au><au>LEEM HYUN HEE</au><au>YU BYUNG WO</au><au>SON SU MI</au><au>KIM SE JIN</au><au>NAM WON HEE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for increasing production of mugwort-derived phenol compounds by UV irradiation and use thereof</title><date>2023-04-05</date><risdate>2023</risdate><abstract>The present invention relates to a method for increasing the production of phenolic compounds derived from Artemisia dubia wall by ultraviolet irradiation and a use thereof, which provide a method for increasing the content of caffeoyl quinic acid that is an active compound with antioxidant, anti-diabetic, and anti-aging properties by comparing the effects by type of ultraviolet rays, ultraviolet irradiation time, and storage period under specific conditions, and has an effect of providing a health functional food composition with antioxidant, anti-diabetic, and anti-aging properties.
본 발명은 자외선 조사에 의한 참쑥(Artemisia dubia Wall) 유래 페놀화합물의 생산량 증대방법 및 이의 용도에 관한 것으로, 특정 조건의 자외선 종류, 자외선 조사시간 및 저장기간별 효과를 비교하여 항산화, 항당뇨, 항노화성 등의 활성 화합물인 카페오일 퀴닉산의 함량 증강방법을 제공하고, 항산화, 항당뇨, 항노화성 등의 기능을 갖는 건강기능성 식품 조성물을 제공하는 효과를 갖는다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for increasing production of mugwort-derived phenol compounds by UV irradiation and use thereof |
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