Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Anti-inflammatory Effect of the Ostrich Extract Combined with Korean Herbal Medicine (II)

Kim, Ae-Jung;Yuh, Jung-Sook;Kim, Sun-Yeou;Park, Soo-Jin;Sung, Chung-Ja

  • Published : 20040800
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Abstract

In this study, we investigated the anti-inflammatory effect of ostrich extract combined with Korean herbal medicine (OEKHM) in the carrageenan-induced rat footpad edema. Male Sprague-Dawley rats were used. There were two experimental groups: OEKHM and control. After treatment with oral doses of 3 mL/180g BW, the carrageenan-induced edema was slightly decreased in the OEKHM group. Moreover, OEKHM administration significantly suppressed both the inflammatory parameters, such as serum uric acid and the rheumatoid factor (RF), and the level of serum triglyceride (TG) and aspartic acid transaminase (AST) in carrageenan-induced paw edema in rats. On the contrary, OEKHM treatment increased the level of serum HDL-cholesterol. Based on the beneficial effect against either inflammation or serum cholesterol, we suggest OEKHM can be used as functional food for anti-inflammatory activity and hypolipidemic activity.

Keywords

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