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Anti-Allergic Effects of Peppermint Oil, Chicle and Jelutong
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- ARAKAWA Tsutomu
- Lotte Central Laboratory Co. Ltd.
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- SHIBATA Masaki
- Lotte Central Laboratory Co. Ltd.
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- HOSOMI Kazuo
- Lotte Central Laboratory Co. Ltd.
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- WATANABE Tokinori
- Dept. of Legal Medicine, Nippon Medical School
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- HONMA Yoshiharu
- Dept. of Microbiology and Immunology, Nippon Medical School
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- KAWASUMI Koh
- Dept. of Microbiology and Immunology, Nippon Medical School
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- TAKEUCHI Yoshio
- Dept. of Microbiology and Immunology, Nippon Medical School
Bibliographic Information
- Other Title
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- ペパーミント油と天然樹脂チクル, ジェルトンの抗アレルギー作用の検討
- ペパーミントユ ト テンネン ジュシ チクル ジェルトン ノ コウ アレルギー
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Description
Anti-allergic effects of constituents of chewing gum were investigated in Type I allergic reactions. The results were as follows.<br>Oral administration of 1, 8-cineole and n-BuOH extract of jelutong (J-4), a natural resin of Dyera costulata Hook. f., inhibited homologous passive cutaneous anaphylaxis (PCA) mediated by IgE antibody in guinea pigs. Peppermint oil, l-menthol, 1, 8-cineole, J-4 and n-BuOH extract of chicle (C-4) from Achras zapota L suppressed PCA when intraperitoneally injected. Further investigation on the above constituents showed that l-menthol, menthone, 1, 8-cineole and C-4 suppressed antigen-induced histamine release from rat peritoneal mast cells. In the Schultz-Dale reaction, some of them suppressed smooth muscle contraction induced by either histamine or serotonin.<br>From these results, it is concluded that these constituents of chewing gum have antiallergic effects.
Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 33 (6), 569-575_1, 1992
Japanese Society for Food Hygiene and Safety
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Details 詳細情報について
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- CRID
- 1390282679203677568
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- NII Article ID
- 130003693152
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- NII Book ID
- AN00117741
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- ISSN
- 18821006
- 00156426
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- NDL BIB ID
- 3815563
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- Data Source
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- JaLC
- NDL Search
- Crossref
- CiNii Articles
- OpenAIRE
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- Abstract License Flag
- Disallowed