• 식품문화 한맛한얼
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• v.2 no.3
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• pp.63-68
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• 2009

• Food Industry
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• s.65
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• pp.87-91
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• 1982

• Journal of Food Hygiene and Safety
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• v.36 no.4
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• pp.353-362
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• 2021

Ecklonia stolonifera, which belongs to the family Laminariaceae, is an edible perennial brown marine alga that is widely distributed, and is rich in polyphenols, including dieckol. Here, we investigated the radical scavenging activities of E. stolonifera extract (ESE) using various in vitro models. We further evaluated the effect of ESE on the cholesterol secretion inhibition activity in HepG2 cells, as well as the hydroxymethylglutaryl-coenzyme A (HMG-CoA) reductase activity. Our results showed that the total phenol, total flavonoid, and dieckol contents of ESE were 9.64±0.04 mg GAE/g, 2.72±0.08 mg RE/g and 27.42±0.66 mg/g, respectively. The antioxidant activity of ESE increased in a dose-dependent manner. In addition, the ESE inhibited cholesterol secretion from HepG2 cells with anti-HMG-CoA reductase activity. These results suggested that ESE possesses antioxidant and anti-cholesterol activities, and can therefore be used as a preclinical bioresource for development of health functional foods.

• Journal of Radiation Protection and Research
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• v.38 no.2
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• pp.106-118
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• 2013

In this paper, we analyzed the Cognition of irradiated food and its relation with self-efficacy. The most important variables described behaviors based on health choices compared with the choice to choose irradiated food items. According to the survey, 33.1% of respondents said that the reason why irradiated food is considered to be a health risk is because "radiation is dangerous". 27.9% of respondents answered that "eating irradiated food is like eating a radioactive substance", 21.1% said radiated food is comparable to a "genetic variation in food" while 10.1% said "food goes bad during the irradiation process". On this basis, it is reasonable to conclude that respondents have a misunderstanding of irradiated food without reference to the general theory of irradiated knowledge. In this respect, it would be helpful to provide education showing that irradiated food is not related to eating harmful or genetically modified food to help high school students create informed opinions of irradiated food. In terms of relevance with health-specific self-efficacy, experience of acquiring information about irradiated food was marked at r=0.148 (p<0.01), experience of purchasing irradiated food was marked at r=0.077 (p<0.05), experience of eating irradiated food was marked at r=0.113 (p<0.01) while knowledge of irradiated food, attitude towards irradiated food and behavior was marked at r=0.103 (p<0.01), r=0.076 (p<0.05) and r=0.105 (p<0.01) respectively. This shows that self-efficacy is high when one has experience of acquiring information about irradiated food, purchasing or eating irradiated food resulting in a high level of knowledge, attitude and behavior. Education which serves to improve the level of self-efficacy needs to be provided along with an educational program which will increase the public's understanding of irradiated food. It is expected that if this education which increases the level of self-efficacy is provided together with correct information of irradiated food, behavior to choose and eat irradiated food will also improve.

• 식품문화 한맛한얼
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• v.3 no.3
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• pp.302-305
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• 2010

보리밥이 왜 쌀밥보다 건강에 좋을까? 보리를 먹으면 왜 방귀가 나올까? 이 글에서는 보리에 관한 여러 질문에 대한 해답과 함께 보리의 영양학적 특성 및 효능에 대해 살펴보기로 한다.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2003.11a
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• pp.49-51
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• 2003

• Food preservation and processing industry
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• v.11 no.1
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• pp.13-29
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• 2012

• Journal of Nutrition and Health
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• v.52 no.3
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• pp.297-309
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• 2019

Purpose: This study examined the relationship among the use of food-related content (FRC), dietary behaviors, and dietary self-efficacy to demonstrate the need for nutrition education to help adolescents build healthy eating habits and provide evidence for developing nutrition education programs for adolescents. Methods: Three hundred and eighty-one high school students in Seoul and Gyeonggi areas participated in the study. The subjects were divided into three groups (low, medium, and high) according to the level of use of the FRC, and their general characteristics, dietary behaviors, and dietary self-efficacy were analyzed. Correlation analysis was performed between FRC usage, dietary behaviors, and dietary self-efficacy, and the mediating effects of dietary self-efficacy on the relationship between the level of the use of FRC and dietary behaviors were estimated. Results: A higher level of FRC usage was associated with an increased daily cost of eating out and snacking, but no difference was observed in the BMI range. The subjects in a group with a high level of FRC usage ate convenience store or instant foods instead of homemade meals (p = 0.033), had a late-night meal or snack (p = 0.024), and turned to emotional eating under stress (p < 0.001) more than those in the low level group. In addition, the high level group checked the nutrition facts label more carefully when purchasing processed foods (p = 0.016) and exercised at least 30 minutes daily, not considering physical education classes (p = 0.057). The higher level of FRC use, the lower the dietary self-efficacy, whereby the subscales 'environmental stimulus control efficacy' and 'affective factor control efficacy' showed complete mediating effects. Conclusion: Given that FRC has been increased recently, adolescents are in need of support to help them control and enhance their dietary self-efficacy as well as develop healthy dietary behaviors through proper nutrition education programs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.188-194
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• 2009

Antioxidant compounds and activities of raw and cooked (blanching, pan-frying, soy sauce pickle, Kochugang pickle) domestic garlic stems were investigated. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in raw and cooked garlic stems were measured. Various cooking process increased significantly chlorophyll and $\beta$-carotene contents of garlic stem, but decreased vitamin C, phenolic compounds and allicin contents (p<0.05). Antioxidant activities of methanol extracts from raw and cooked garlic stem such as electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA) were compared. The antioxidant activities were found to have lowered in the order of raw> pan-frying> blanching> garlic stem soy sauce pickle> garlic stem Kochujang pickle. Antioxidant activities of cooked garlic stems were more than 65% of cooked garlic bulbs.

• Food Science and Industry
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• v.40 no.3
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• pp.41-46
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• 2007