Programmed cell death (PCD) is decisive in eliminating affected cells in human cancers, whereas there are increasing cases of cancer-related death due to side effects of modern treatment methods. There is an urge for new methods of growth inhibition and elimination of cancer cells with a lower cytotoxicity to normal cells. Irregularity along PCD pathways plays a crucial role in cancer cell carcinogenesis. Apoptosis is a distinct cell death mechanism occurring in multicellular organisms and also called type one programmed cell death. Autophagy and paraptosis are non-apoptotic PCD occurring in multicellular organisms. Natural compounds are the fundament of pharmacological treatments, and flavonoids are natural polyphenolic compounds which are unique due to their diverse chemical structures and various biological active mechanisms like anticancer, anti-inflammatory, antioxidative and much more. This gives an increasing number of studies indicating that some flavonoids from medicinal plants could be promising candidates for new natural anticancer drugs, which attract high interests of academic researchers and advanced users. An understanding of the underlying mechanism of PCD induced by flavonoids in cancer cells is important as it plays a pivotal role in the pathogenesis of many diseases. This systematic review is to report flavonoids and their derivatives as new anticancer candidates to stimulate PCD with a different mechanism based on the pharmacological evidence.

To identify subspecies and stocks of minke whale meats purchased from Korean markets during 2005-2007, we first obtained their complete sequences of mitochondrial DNA cytochrome b and control region sequences, and compared these sequences to the corresponding sequences of the common minke whale (Balaenoptera acutorostrata), obtained from GenBank. From analyses with partial cytochrome b sequences (383 bp) and non-coding, partial control region sequences (463 bp), Korean mink whale meats are identified as products from the North Pacific minke whale (B. a. scammoni). In addition, the sequences of the partial control region from these meats showed G at site no. 298 and G or A at site no. 463, and the meats appeared to originate from the J stock within this subspecies. Thus, because the J stock has been protected since 1986, implementation of strict regulation measures to reduce their accidental fisheries by catch seems urgent. In addition, B. a. scammoni is distinct from B. a. acutorostrata, with an average Jukes-Cantor distance of 2.21% in the complete control region sequence analysis (935 bp) and 1.31% in the complete cytochrome b gene sequence analysis; the current results support the current subspecies classification, although further sequencing analyses with nuclear genes are necessary.

Fermented halla gold kiwifruit (FHK) was prepared with Lactobacillus plantarum CK10, a bacterium derived from kimchi. We investigated the quality characteristics and antioxidative activity of madeleine added with FHK. The madeleine dough was prepared by mixing flour, sugar, baking powder, and then followed by adding salt, rum, different amount of the FHK (0, 1, and 3%) and butter. The total titratable acidity of madeleine increased significantly with the amounts of added FHK (p<0.05), while the pH value and total soluble solids showed the reverse trend. The color of madeleine became substantially redder with increasing amounts of FHK (p<0.05), and it appeared darker and less yellow at the same time. The total polyphenol contents of madeleines increased significantly with increasing amounts of FHK (p<0.05), but there was little difference in the total flavonoid content. When the antioxidant activities were measured in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH)- and 2,2’-azino-bis-3-ethylbenzothiazoline- 6-sulfonic acid-diammonium salt (ABTS)- radical scavenging, both measured activities of madeleines increased dramatically with added FHK in a dose-dependent manner. Our results suggested that the acidity, color, polyphenol content, and antioxidant activities of madeleines can be improved by adding the fermented gold kiwifruit.

Background : Although ginseng has various bioactive compounds in it, there is lack of study on the variations of bioactive compounds in ginseng according to the cultivation soil and the applied fertilizer types (or amount). Therefore, this study aims to examine the variations of 37 fatty acids (FA) and 8 vitamin E (Vit-E) vitamers in 6-year-old ginseng root cultivated in different soil types with different fertilizers regimes. Methods and Results : The profiling of 37 FAs and 8 Vit-E vitamers in 6-year-old ginseng roots was measured by gas chromatography coupled with a flame ionization detector, and then these results were statistically analyzed with chemometrics. The FA and Vit-E content in ginseng roots varied significantly with respect to soil cultivation conditions due to organic fertilizer types and amounts used. Unsaturated FA in ginseng is approximately 2.7 fold higher than the saturated FA. Linoleic, palmitic, and oleic acids were the most abundant FAs found in the ginseng roots. Also, the major Vit-E vitamer found in ginseng root is α-tocopherol. In particular, the application of rice straw compost or food waste fertilizer was increased to create nutritionally desirable FAs and bioactive Vit-E in ginseng root. In addition, phytonutrient profiling coupled with chemometrics can be used to discriminate the cultivation conditions of ginseng. Conclusion : This study extends our understanding about the variations of FA and Vit-E in ginseng root depending on cultivation conditions. Hence, these results can be useful as basic information for reliable ginseng production containing high amounts of phytonutrients in a paddy-converted field.

Background : Corrosion is one of the most devastating problems faced by most industries. Mild steel has played a vital role in various fields due to the excellent mechanical properties of mild steel such as low density, high strength-to-weight ratios, good environmental stability, high thermal conductivity, and corrosion resistance. Methods and Results : The total phenolic contents (TPC) and total flavonoid contents (TFC) of the methanolic extract of C. grandiflora and R. verniciflua leaf have been examined, and its corrosion inhibition performance was investigated by weight loss and electrochemical impedance spectroscopy (EIS) and polarization measurements. The surface morphology of mild steel was analyzed by scanning electron microscopy (SEM) equipped with energy dispersive X-ray spectroscopy (EDX) and by atomic force microscopy (AFM). The percentage composition of polyphenolic compounds was found to be higher in C. grandiflora and R. verniciflua plant extracts, and it was proved to be a superior, eco-friendly, and anti-corrosive inhibitor for mild steel in 1M of H2SO4. The Tafel polarization studies indicate that the plant extract is a mixed-type inhibitor. Scanning electron microscopy/energy -dispersive X-ray spectroscopy (SEM-EDS), and atomic force microscopy (AFM) studies confirmed the formation of a protective film on the metal surface. The corrosion inhibition of the C. grandiflora and R. verniciflua plant extracts was characterized by Fourier transform infrared (FT-IR), UV-visible spectra, and wide-angle X-ray diffraction (XRD) studies; these show the strong interaction between the metal surface and the inhibitor. Conclusion : The methanolic extract was prepared the two different plants like C. grandiflora, and R. verniciflua was studied the corrosion inhibition on the mild steel specimen in acidic medium through various methods involving weight loss measurements, EIS, and potentiodynamic polarization. The results shows that the C. grandiflora, and R. verniciflua plant extracts illustrate an effective corrosion inhibitor for mild steel with good anticorrosion properties in acidic environmen

This study was carried out to compare the physicochemical characteristics of vinegars fermented from cereal crops such as glutinous and nonglutinous foxtail millet, proso millet, sorghum and adlay, and Incalgyun. The crude protein, minerals and P2O5 contents of vinegars fermented from cereal crops and Incalgyun were higher than circulation brown rice vinegar. Brix degree, turbidity and pH of vinegar fermented from cereal crops and Incalgyun were higher, and total acidity was lower than circulation brown rice vinegar. The glucose content of circulation brown rice vinegar was 4.89 mg/mL, and vinegars fermented from cereal crops were 0.00-5.62 mg/mL. The total organic acid content of circulation brown rice vinegar was 41.92 mg/mL, and vinegars fermented from cereal crops were 12.14-42.31 mg/mL. The major organic acids were acetic acid, succinic acid and citric acid. The total polyphenol content of circulation brown rice vinegar was 0.023 mg/mL, vinegars fermented from cereal crops were 0.286-0.413 mg/mL, and vinegars fermented from cereal crops and Incalgyun were 0.266-0.396 mg/mL. The ABTS and DPPH radical scavenging activities of vinegars fermented from cereal crops were higher than circulation brown rice vinegar.