Culinary science and hospitality research (한국조리학회지)
- Volume 5 Issue 2
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- Pages.401-418
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- 1999
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Physiologically Functional Foods
기능성 식품에 관하여
Abstract
Many plants and animal have long been known to have medicinal effects and therefore have been used as medicines. There are many substances that show various pharmacologic efficacy such as anti-tumor efficacy, anti-inflammatory efficacy, cholesterol-lowering efficacy, anti-coagulant of blood efficacy and anti-bacterial efficacy. I summarized the recent advances in research on physiologically functional foods. The pharmacological efficacy of dietary fiber, chitin & chitosan, DHA(docosahexaenoic acid), mushroom, alginic acid and herbs have selected as topices for discussion. I was examining the anti-coagulant activity of herbs, I discovered that Eugenia caryophyllata T. (clove) had a relatively high anti-coagulant activity.
Keywords
- physiologically functional food;
- dietary fiber;
- chitin & chotosan;
- DHA(docosahexaenic acid);
- mushroom;
- herb;
- clove