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건강기능성 수산식품소재의 개발

Development of functional food products with natural materials derived from marine resources

  • 류보미 (제주대학교 해양생명과학과) ;
  • 전유진 (제주대학교 해양생명과학과)
  • Ryu, BoMi (Department of Marine Life Science, Jeju National University) ;
  • Jeon, You-Jin (Department of Marine Life Science, Jeju National University)
  • 투고 : 2018.06.14
  • 심사 : 2018.06.17
  • 발행 : 2018.06.30

초록

Recently demand for safer and healthier food has augmented with advancements in health conditions. Food ingredients with yet to be known safety and functionality, are being investigated for their safety or detrimental effects. The Ministry of Food and Drug Safety has introduced "health functional food" by the "Health Functional Food Act" to evaluate bio-functional and safety properties of raw materials using standard methods including in-vitro and in-vivo testing before human consumption. Despite recent growth in net worth of domestic functional food market, most of the raw materials are not from local Korean industries with own research and development, and mostly terrestrial not marine resources. Geographically, Korea has access to diverse marine bio-resources that need to be managed and utilized sustainably. Recently, diverse novel physiologically active substances have been reported from marine organisms. Hence, the development of functional foods from marine bio-resources is considered as an inevitably important task.

키워드

참고문헌

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