Anti-aging Potential of Extracts Prepared from Fruits and Medicinal Herbs Cultivated in the Gyeongnam Area of Korea

• Published in: Preventive nutrition and food science Vol. 19; no. 3; pp. 178 - 186
• Main Authors: Shon, Myung-Soo, Lee, Yunjeong, Song, Ji-Hye, Park, Taehyun, Lee, Jun Kyoung, Kim, Minju, Park, Eunju, Kim, Gyo-Nam
• Format: Journal Article
• Language: English
• Published: Korea (South) 한국식품영양과학회 01.09.2014; The Korean Society of Food Science and Nutrition
• Subjects: 식품과학; skin; gyeongnam; anti-aging; medicinal herbs; fruits
• ISSN: 2287-1098; 2287-8602
• DOI: 10.3746/pnf.2014.19.3.178

Many recent studies have focused on maintaining a healthy life by preventing and/or postponing the aging process. Numerous studies have reported that continuous exposure to reactive oxygen species can stimulate skin aging and that excessive accumulation of fat can cause an impaired skin barrier and tissue structure alterations. Thus, the maintenance of antioxidant homeostasis and the suppression of adipose accumulation are important strategies for skin anti-aging. Here, we prepared three types of extracts [whole juice, acetone-perchloric acid (PCA), and ethanol] from 20 fruits and medicinal herbs native to the Gyeongnam area of Korea. The total phenolic content of each extract was analyzed, and we observed higher total phenolic contents in the medicinal herbs. Consistent with this, the results of the oxygen radical absorbance activity capacity assay indicated that the in vitro antioxidant activities of the medicinal herb extracts were stronger than those of the fruit extracts. The fruits and medicinal herbs had strong effects on cell-based systems, including H2O2-induced oxidative stress in human keratinocytes and 3T3-L1 lipid accumulation. Nishimura Wase persimmon, Taishu persimmon, wrinkled giant hyssop, sweet wormwood, Chinese cedar, red perilla, tan shen, hiyodori-jogo, and cramp bark may be natural anti-aging materials with effective antioxidant and anti-adipogenic activities. Taken together, our findings may provide scientific evidence supporting the development of functional foods and nutraceuticals from fruits and medicinal herbs.