Anticonvulsant Effect of Gastrodia Rhizome Processed at Different Steaming Times with Scavenging NO and Antiinflammatory Activity

Shin Mi-Rae<a href="#aff001"><SUP>1</SUP></a> Seo Bu-Il<a href="#aff001"><SUP>1</SUP></a> Kwon

Vegetos

(An International Journal of Plant Research & Biotechnology)

Anticonvulsant Effect of Gastrodia Rhizome Processed at Different Steaming Times with Scavenging NO and Antiinflammatory Activity

Shin Mi-Rae¹, Seo Bu-Il¹, Kwon

Research Articles | Published: 14 October, 2017

Volume: 30, Issue: 2, June 2017

Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Website:www.vegetosindia.org
Pub Email: contact@vegetosindia.org

Doi: 10.5958/2229-4473.2017.00133.1
First Page: 36
Last Page: 42
Views: 1243

Keywords: Gastrodia rhizome, Gastrodin, Phenol and flavonoid, Antioxidant, Antiinflammation, Anticonvulsant.

Abstract

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References

Acknowledgements

Author Information

Shin Mi-Rae¹ Seo Bu-Il¹ Kwon
¹Department of Herbology, College of Korean medicine, DaeguHaany University, 136, Shinchendong-ro, Suseong-gu, Deagu42158, Republic of Korea

²Kyeoungbuk Institute for Regional Program Evaluation, Gyeongbuk TP, 27, Sampoong-ro, Gyeongsan-city, Gyeongsangbuk-do, 38542, Republic of Korea

*Corresponding author: O Jun Kwon, Kyeoungbuk Institute for Regional Program Evaluation, Gyeongbuk TP, 27, Sampoong-ro, Gyeongsan-city, Gyeongsangbuk-do, 38542, Republic of Korea, Tel: 82-53-770-2098; E-mail: ojkwon@irpe.or.kr