allium canadense/노화 방지

Avoiding insulin resistance (IR) associated with aging might lengthen life span based on previous studies using caloric-restricted animals. We assessed whether consuming niacin-bound chromium (NBC) alone or in a formula containing other so-called "insulin sensitizers" would overcome various

Qing'E formula (QEF) is a clinically used prescription with four ingredients, Eucommiae Cortex, Psoraleae Fructus, Juglandis Semen and Garlic Rhizoma, from the Song dynasty (10th century CE). The present study aimed to investigate the anti-aging effect and mechanisms of QEF on D-galactose-induced

Alzheimer's disease (AD) is the most common cause of progressive intellectual failure and memory impairment among the elderly, affecting over 4 million Americans. A hallmark of the disease is the accumulation of β-amyloid, whose neurotoxicity has been well documented. A therapeutic approach may be

We first investigated the effect of aged garlic extract (AGE) on the longevity and learning performance in the Senescence-Accelerated Mouse (SAM). A solid diet containing AGE was fed after two months of age. An AGE treatment increased the survival ratio of the SAMP8. Moreover, the preparation

Aged garlic has been reported to possess beneficial pharmacological activities, including anti-stress and anti-fatigue properties, and to exert protective effects on the cardiovascular system and liver. Pine needles are widely used in folk medicine and as food additives owing to their

Garlic (Allium sativum L. fam. Alliaceae) is one of the best-researched, best-selling herbal remedies and is also commonly used for treating various health problems. Garlic is widely known for its biological properties and plays an important role as an antioxidant. The purpose of this review is to

Since the discovery of Helicobacter pylori (H. pylori) infection as the major cause of gastroduodenal disorders including acute and chronic gastritis, gastroduodenal ulcer, chronic atrophic gastritis, and gastric cancer almost three decades ago, the possibility of preventing these clinical diseases

Allicin, a chemical component of garlic, has strong antioxidant activity and is thought to exert antiaging effects in vitro. We investigated whether allicin treatment would protect porcine oocytes and embryos from postovulatory aging mediated by apoptosis and autophagy. The rates of oocyte survival

Ultraviolet (UV) irradiation generates reactive oxygen species (ROS) in the cells, which induces the cellular senescence and photoaging. The present study investigated the protective effects of garlic on photo-damage and cellular senescence in UVB-exposed human keratinocytes, HaCaT cells. An in

Oxidative modification of DNA, proteins and lipids by reactive oxygen species (ROS) plays a role in aging and disease, including cardiovascular, neurodegenerative and inflammatory diseases and cancer. Extracts of fresh garlic that are aged over a prolonged period to produce aged garlic extract (AGE)

There has been an impressive gain in individual life expectancy with parallel increases in age-related chronic diseases of the cardiovascular, brain and immune systems. These can cause loss of autonomy, dependence and high social costs for individuals and society. It is now accepted that aging and

Throughout human history, search for means to prevent or slow down aging has followed three main lines--(1) removing waste products and cleansing impurities; (2) using products of plants and animals as medicine; and (3) compensating for decrease in various hormones, vitamins and other chemicals in

Ethnobotanical knowledge is one of the precious cultural heritage parts of an area that involves the interaction between plants and people and foremost among these are the management of plant diversity by indigenous communities and the traditional use of medicinal plants. An ethnobotanical analysis

Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation.