title: Saengshik, a formulated health food, prevents liver damage in CCl4-induced mice and increases antioxidant activity in elderly women.
abstract: Saengshik is a Korean noncooked food made with of more than 30 different whole gains, vegetables, fruits, mushrooms, and seaweeds. All of these ingredients are frozen and dried to minimize the loss of nutrients. Saengshik has become popular among health-conscious people in the Republic of Korea. The study aims to investigate antioxidant effects of Saengshik by in vivo and human experiments. In in vivo tests, mice were fed Saengshik for 4 weeks, and oxidative damage was induced by CCl(4). Then the effects of Saengshik on oxidative damage were examined. It was found that plasma lipid hydroperoxide and protein oxidative damages were significantly suppressed and antioxidants, glutathione, and thiol groups were increased. The activity of the antioxidant enzyme superoxide dismutase was increased, and the level of glutamate pyruvate transaminase was decreased. In a human study, elderly people were given Saengshik for 24 weeks, and changes in antioxidant defense of the body were examined. Antioxidant activities in plasma were enhanced, although the difference was not significant. Therefore, it is expected that Saengshik is effective at removing oxidants from body tissues, preventing oxidative damage, and eventually boosting the antioxidant capacity of the body.
authors.affiliation: Erom R&D Center, Kyungwon University, Seongnam, Republic of Korea.
authors.forename: Hwa-young
authors.initials: HY
authors.lastname: Kim
authors.forename: Joong-Hark
authors.initials: JH
authors.lastname: Kim
authors.forename: Seong-Ae
authors.initials: SA
authors.lastname: Lee
authors.forename: Hey-eun
authors.initials: HE
authors.lastname: Chang
authors.forename: Mi-hyoun
authors.initials: MH
authors.lastname: Park
authors.forename: Sung-joo
authors.initials: SJ
authors.lastname: Hwang
authors.forename: Ju-yeon
authors.initials: JY
authors.lastname: Lee
authors.forename: Chulkyoon
authors.initials: C
authors.lastname: Mok
authors.forename: Seong-gil
authors.initials: SG
authors.lastname: Hong
mesh_terms: D000363:Agaricales; D000368:Aged; D000375:Aging / Q000097:blood; D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage* / Q000032:analysis*; D002251:Carbon Tetrachloride / Q000008:administration & dosage; D056486:Chemical and Drug Induced Liver Injury; D002523:Edible Grain; D005260:Female; D005526:Food, Formulated; D058870:Food, Organic; D005638:Fruit; D005978:Glutathione / Q000032:analysis; D006801:Humans; D007723:Korea; D015227:Lipid Peroxidation; D008054:Lipid Peroxides / Q000032:analysis / Q000097:blood; D008099:Liver / Q000737:chemistry / Q000378:metabolism; D008107:Liver Diseases / Q000517:prevention & control*; D051379:Mice; D008813:Mice, Inbred ICR; D010084:Oxidation-Reduction; D012624:Seaweed; D014675:Vegetables
chemical_list: D000975:Antioxidants; D008054:Lipid Peroxides; D002251:Carbon Tetrachloride; D005978:Glutathione