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  1. National Taiwan Ocean University Research Hub
  2. 生命科學院
  3. 食品安全與風險管理研究所
Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/17391
DC FieldValueLanguage
dc.contributor.authorLin, Yung-Kaien_US
dc.contributor.authorChung, Yu-Mingen_US
dc.contributor.authorLin, Yung-Haoen_US
dc.contributor.authorLin, Yung-Hsiangen_US
dc.contributor.authorHu, Wei-Chunen_US
dc.contributor.authorChiang, Chi-Fuen_US
dc.date.accessioned2021-06-28T02:29:42Z-
dc.date.available2021-06-28T02:29:42Z-
dc.date.issued2021-01-1-
dc.identifier.issn1094-2912-
dc.identifier.urihttp://scholars.ntou.edu.tw/handle/123456789/17391-
dc.description.abstractRed djulis (Chenopodium formosanum) is a native grain plant, and shows that it has anti-oxidant and anti-inflammatory effects. However, it was still unclear whether unhulled red djulis extracts promoted collagen production and anti-aging. This study aimed to explore whether the unhulled red djulis extracts had anti-aging properties. Using unhulled red djulis extracts to treat human fibroblasts for functional analysis, and used HPLC to analyze the effective components of red djulis. This study found that unhulled red djulis extracts can increase the repairing ability of the skin cells, and increased skin-barrier-related genes, antioxidant-related genes expression. In addition, it increased collagen-related genes, and inhibited AGEs and melanin formation. Finally, we isolated six active ingredients from the unshelled Red Julie extract, which can increase collagen. Thus, the unhulled red djulis extracts can affect gene expressions related to the skin barrier, antioxidation, and collagen.en_US
dc.language.isoen_USen_US
dc.publisherTAYLOR & FRANCIS INCen_US
dc.relation.ispartofINT J FOOD PROPen_US
dc.subjectCOLLAGENen_US
dc.subjectANTIOXIDANTen_US
dc.subjectTYROSINASEen_US
dc.subjectEXTRACTIONen_US
dc.titleHealth functional properties of unhulled red djulis (Chenopodium formosanum) in anti-agingen_US
dc.typejournal articleen_US
dc.identifier.doi10.1080/10942912.2021.1937211-
dc.identifier.isiWOS:000659683600001-
dc.relation.journalvolume24en_US
dc.relation.journalissue1en_US
dc.relation.pages833-844en_US
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.languageiso639-1en_US-
item.fulltextno fulltext-
item.grantfulltextnone-
item.openairetypejournal article-
crisitem.author.deptCollege of Life Sciences-
crisitem.author.deptInstitute of Food Safety and Risk Management-
crisitem.author.deptNational Taiwan Ocean University,NTOU-
crisitem.author.parentorgNational Taiwan Ocean University,NTOU-
crisitem.author.parentorgCollege of Life Sciences-
Appears in Collections:食品安全與風險管理研究所
03 GOOD HEALTH AND WELL-BEING
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