Journal of Forestry Research

, Volume 15, Issue 3, pp 215–217 | Cite as

Functional evaluation for effective compositions in seed oil of Korean pine

  • Zhen-yu Wang
  • Xiao-qiang Chen


The effect of seed oil of Korean pine (Pinus koraiensis) on the rats’ blood-fat and its anti-ageing function was studied for appraising the efficacy of the seed oil of Korean pine. Sixty experimental rats were randomly divided into 5 groups (half males and half females in each group) as normal control group, high fat diet control group, and three groups (Group 1 Group 2, Group 3) that were fed with feedstuff with the contents of the seed oil of 2.0g/(kg·d−1), 4.0g/(kg·d−1) and 8.0g/(kg·d−1), respectively. The indexes such as superoxide dismutase (SOD), glutathione peroxidase (GSH-PX) and anti-oxidation capacity (AOC) were measured by Reagent Kit method. It was found that the seed oil of the Korean pine could reduce the content of triglyceride and improve SOD as well as GSH-PX activity in serum. These indexes of the rats in Group 2 fed with Korean pine seed oil of 4.0 g/(kg·d−1) reached the significant level and those of rats in Group 3 fed with the seed oil of 8.0 g/(kg·d−1) reached the extremely significant level. The results indicated the seed oil of Korean pine had function of regulating the level of blood-fat and anti-ageing.

Key words

Korean pine seed oil Effective compositions Functional evaluation Blood-fat Anti-ageing 

CLC number

S791.247 Q946 

Document Code


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Chen Rendun. 2001. Rich nutrients [M]. Beijing: China Light Industry Press, p520–588. (in Chinese)Google Scholar
  2. Chinese Nutrition Society. 2001. Chinese Dietary Reference Intake [M]. Beijing: China Light Industry Press, p56–102. (in Chinese)Google Scholar
  3. Guo Ying, Cai Xiucheng, Li Huajuanet al. 1996. Effect of perilla and pinion oil on lipid and lipid peroxidation in rats [J]. Acta Nutrimenta Sinica,18(3): 268–273. (in Chinese)Google Scholar
  4. Guo Ying, Cai Xiucheng, Zhao Xiaoyan, Sun Lianyinget al. 2001. Effects of five vegetable seed oil on serum lipid and lipid peroxidation in rats [J]. Journal of Hygiene Research,30(1): 50–52. (in Chinese)Google Scholar
  5. Rao Guohua, Chen Jinping & Wang Jun. 2002. Study on rinding technology of pignut [J]. Journal of Food Science,23(8): 169–172. (in Chinese)Google Scholar
  6. Wang Xiaochun, Long Su, Xu Keqianet al. 2002. The scavenging effect of Cheqian weed on oxygen free radical [J]. Practical Preventive Medicine,9(2): 139–140. (in Chinese)Google Scholar
  7. Yu Junlin, Che Xiquan & Chang Jiqing. 2001. Chemical compositions and function of pine kernel [J]. Renshen Yanjiu,13(1): 25–27. (in Chinese)Google Scholar
  8. Yue Hong, Hu Xiaoling, Guan Pinget al. 1999. Nutritive value and healthful drinking research on Juglans rigia and pinut [J]. Science and Technology of Foods,1(2): 37–39. (in Chinese)Google Scholar
  9. Zhao Keran, Yang Yijun & Cao Daojun. 2000. Oxygen free radical and clinic [M]. Beijing: China Science and Technology of Medicament Press, p70. (in Chinese)Google Scholar

Copyright information

© Northeast Forestry University 2004

Authors and Affiliations

  • Zhen-yu Wang
    • 1
  • Xiao-qiang Chen
    • 1
  1. 1.Forestry CollegeNortheast Forestry UniversityHarbinP. R. China

Personalised recommendations