• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.1
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• pp.31-36
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• 2021

Cytotoxicity was evaluated in A549 lung cancer cells and RAW264.7 macrophage cells with processed aconitum, ginseng, ginger and licorice extracts. The first experiment began to affect toxicity from 100 ㎍/ml concentrations in extracts mixed with processed aconitum and ginseng. Cytotoxicity began at 1000 ㎍/ml concentrations in the second experimental extract with additional ginger, both in the first and second groups affected greater cytotoxicity in lung cancer cells than in macrophage cells, and in the third experimental extract with additional ginger and licorice. In conclusion, when using aconitum, ginseng, ginger, and licorice work in combination, which resulted in less impact on macrophage cells toxicity and more cytotoxicity in certain lung cancer cells.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.490-496
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• 2001

The purpose of this study was to investigate the effects of ingredients(spices and medicinal plants) on the physicochemical properties of Pyunyuk a Korean style-cooked pork. Pyunyuk samples were prepared by the following 5 cooking conditions: Control(pork, water), A(pork, water, soy sauce), B(pork, water, soy sauce, onion, ginger), C(pork, water, soy sauce, onion, ginger, licorice, cinnamon) and D(pork, water, soy sauce, onion, ginger, licorice, cinnamon, clove and chestunt inner skin(CIS). The contents of ash, crude protein in loin and shank Pyunyuk were not significantly different among Pyunyuk samples, but crude fat content of C, D were significantly lower than control, A and B(p＜0.05). In Hunter’s color values of Pyunyuk, the lightness(L) was decreased by the addition of multiple ingredients, whereas the redness was increased. In mechanical characteristics, the hardness of control was the highest among the samples(p ＜0.05). In sensory evaluation, sample D obtained the highest score in flavor, taste, hardness, cohesiveness, springiness, gumminess and overall acceptability(p<0.05), and it was most preferred by the panels. There were higher negative-correlations between mechanical hardness and sensory characteristics of flavor, taste, cohesiveness, gumminess, brittleness and overall acceptability. From these results, it could be concluded that Pyunyuk ingredients(herbs and medicinal plants) reduce the content of crude fat, increase the tenderness and improve the flavor and taste of pork during cooking.

• The Journal of Korean Medicine
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• v.16 no.1 s.29
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• pp.451-467
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• 1995

In order to study on Bu-ja(Oh-du) toxicosis, the outhor investigated many documents. The results obtained were as follows: 1. Toxicosis of Bu-ja(Oh-du) arised mainly from carelessness in use. 2. In the symptoms of Bu-ja(Oh-du), Heart System(心系) symptom often came out. 3. The general and local paralysis, falling of blood pressure in Heart System(心系) symptom : vertigo, cramp in Liver System(肝系) symptom : nausea, vomiting in Spleen System (脾系) symptom : difficulty of breathing in Lung System(肺系) symptom : wasting disease in Kidney System (腎系) symptom frequently originated from toxicosis of Bu-ja(Oh-du). 4. In the detoification method, there are atropin injection, carrying out a gastric lavage, and supplying a liquid medicine from the western medicine : taking ginger-licorice root decoction, taking mung beans thick decoction and getting vomited with soaked cinnamon from the oriental medicine. And also keeping warm and oxygen inhalation were used to counteract poison. 5. A pregnant woman, heat of excess type(實熱), yang sydrome(陽證 )must not be taken Bu-ja(Oh-du).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.2
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• pp.141-148
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• 2011

This feeding experiment was conducted to investigate the effects of dietary inclusion of various additives on growth performance, hematological parameters, fatty acid composition, gene expression and histopathological changes in juvenile olive flounder (Paralichthys olivaceus). Eleven isonitrogenous (49% crude protein) and isolipidic (10% crude lipid) experimental diets were formulated: no additives (Con); 5% kelp meal (Ke); 10% krill meal (Kr); 1% garlic powder (Ga); 1% citrus meal (Ci); 3% onion powder (On); 1% ginger powder (Gi); 1% mugwort powder (Mu); 1% licorice powder (Li); 1% wasabi powder (Wa); and a mixture (Mix) of these additives. Three replicate groups of juvenile flounder (average weight of 8.5 g) were fed one of the experimental diets to visual satiety twice a day for 15 weeks. The dietary inclusion of additives did not affect survival, weight gain, specific growth rate feed efficiency, daily feed intake, daily protein intake, protein efficiency ratio, hepatosomatic index and visceralsomatic index of the fish. Plasma triglyceride levels were significantly lower in fish fed the Ke, Ga, On, Gi, Mu, Li, and Mix diets than in fish fed the control diet. Plasma glucose, glutamic oxaloacetic transaminase and total cholesterol did not differ among dietary treatments. No significant difference was observed in fatty acid composition and lipid content of the dorsal muscle in fish fed the experimental diets. Myosin gene expression did not differ significantly among treatments after 5 weeks but was significantly lower in fish fed the Kr, Ci, Li, and Mix diets than in control group after 15 weeks. Histopathological analysis showed mild gill hyperplasia and mild necrosis of liver parenchymal cells in several individuals of each experimental group. These conditions were also observed in the control group and were not thought to be related to the inclusion of feed additives. The present findings indicate that the dietary inclusion of additives did not affect growth performance, fatty acid composition, gene expression, and histopathological changes in juvenile flounder. However, plasma triglyceride content may be reduced by supplementation with 5% kelp meal, 3% onion powder, 1% garlic powder, 1% ginger powder, 1% mugwort powder, and the additive mixture.

• Journal of Society of Preventive Korean Medicine
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• v.22 no.1
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• pp.81-90
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• 2018

Objectives : The aim of this study is to analyze the patent trend in Traditional Korean Tea. In this paper, we investigate the diversity of Korean Tea registered as patents focusing on the kinds of medicinal herbs used, processing methods, and types of tea. Methods : We collected patents data using KIPRIS, and WIPS database. We conducted Quantitative Analysis by year and main patentee, and Qualitative Analysis by patent's contents. Results : 313 patents are selected from 2001 to May 2017. The number of patents have been on the rise and reached 44 in 2014. Individuals have registered the most patents, followed by companies, Industry-University Cooperation Foundation, and local autonomous entities. Ginger, Omija and Cactus were used at high frequency among 109 tea containing one medicinal herb. Licorice and Jujube were frequently used among 204 tea containing more than two kinds of medicinal herbs. In classification of patent by efficacy, 'health promotion and function recovery' and 'treatment and prevention of diseases' are most frequently specified. 128 patents are presenting processing methods for medicinal herbs in the order of roasting, fermentation, and fumigation. Among 164 patents presenting tea types, liquid type accounts for more than half and there are 67 leached tea, and 32 powder tea. Conclusion : The analyses results showed that lots of new recipes, efficacy, processing methods and tea types are being studied and registered as patents. In order to help Traditional Korean Tea industry to develop, active patent registration and further study about up-to-date patent trend would be required.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.333-338
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• 2011

In this study, antioxidative and anti-inflammatory activities of the herb (cinnamon, clove, glehnia root, ginger, violet-root cromwell, licorice, citrus peel and longan) extracts used for gamhongroju, one of the popular liqueurs in Korea, were investigated. Twenty grams of individual herbs were extracted in 60% purified ethanol and freeze-dried. A mixture of the individual herb extracts (HEM) was separately prepared. Cytotoxicity of the individual extracts and HEM on murine RAW264.7 macrophage cells were examined along with their recovering activity on $H_2O_2$-treated RAW264.7 cells. Antioxidant and anti-inflammatory activities of the extract-treated cells were determined by measuring superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities, and Trolox equivalent antioxidant capacity (TEAC), nitric oxide (NO) and prostaglandin E2 (PGE2) levels. Violet-root cromwell extract showed the least cytotoxicity in terms of treated concentration. Most of the extracts, below levels of cytotoxicity, recovered the $H_2O_2$-treated cells. Treatment with some of the extracts increased SOD and GPx activities and TEAC levels while a majority inhibited the production of NO and PGE2 in lipopolysaccharide (LPS)-treated cells.

• Herbal Formula Science
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• v.22 no.1
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• pp.65-78
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• 2014

Objectives : The purpose of this study was to investigate the interpretation of the Ondam-tang(Ondam-tang, here-in-after referred to as "ODT") prescription in order to obtain the evidence for clinical applications. Methods : We have analyzed the interpretation on the ODT prescription through translations and comparisons based on classic books about the oriental medical prescriptions. Result : 1. ODT was first mentioned in the Jiyangfang(集驗方) which was quoted in the Waitaimiyao (外臺秘要). After that, in book Sanyinjiyibingzhengfanglun(三因極一病證方論), Chen-yan(陳言) completed and recorded in a book organizing prescriptions of ODT now in frequent use. 2. The Banha(半夏) removes the dam(痰-phlegm) and relieves emesis. The Jinpee(陳皮) encourages strengths, and the Bokryoung composes oneself and produces the water. The Licorice(甘草) relieves people's mind, and the Ginger relieves gastrointestinal problems and relieves emesis. Juk-yeo(竹茹) abate of the fever of the Sangcho(上焦). Jisil(枳實) encourages strength, controlling Samcho(三焦) as releasing the congestion of energy. In these ways, numerous symptoms resulted from the imbalances of the Gallbladder(膽) are treated. 3. Meaning of "on(溫-warm)" in ODT regains the original characteristic of the Gallbladder(膽). 4. Treatment mechanism of ODT is 'cooling the Gallbladder(膽)' and 'remedies Samcho(三焦)' and 'eliminates dam(痰)' and 'cure Kiwool(氣鬱-which is kind of depressions) and Saengyen(生涎-which is kind of phlegm)' and 'removes a mismatch between Gallbladder(膽) and Stomache(胃)'. Conclusion : In this study, we have demonstrated various methodologies. This paper will be useful to the future researchers and clinicians to conduct a study on herbal medicines such as the ODT.

• Herbal Formula Science
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• v.12 no.1
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• pp.79-92
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• 2004

This thesis aims to provide an analytical basis for existing or new prescriptions based on the theory for properties and tastes of Korean oriental herbal medicines. To this end, prescriptions presented in the Various Changes in the Dominations of the Six Energies and their Relations with the Diseases of Plain Questions were analyzed based on the theory for properties and tastes of Korean oriental herbal medicines in Yellow Emperor's Canon of Internal Medicine. This thesis focused on symptoms and prescriptions based on the theory for properties and tastes of Korean oriental herbal medicines, which were described in tire Various Changes in tire Dominations of tire Six Energies and their Relations with the Diseases of Plain Questions with regard to the year when Taeeum is affecting the earth energy and the dampness energy is partially over-abundant. Those symptoms and prescriptions originate from the theory of the five elements and six climates. The symptoms were analyzed from the perspective of physiology. The prescriptions were first analyzed based on the theory for properties and tastes of Korean oriental herbal medicines in Yellow Emperor's Canon of Internal Medicine. Then, a mix formula of oriental medicines pursuant to those prescriptions was studied. Lastly, established prescriptions, which were in conformity with the above prescriptions, were selected. From the physiological point of view, symptoms with regard to the year when Taeeum is affecting the earth energy and the dampness energy is partially over-abundant can be, based on the theory of the five elements and six climates, diagnosed as the symptoms from impaired kidney due to excessive dampness energy. Established prescriptions pursuant to prescriptions based on the theory for properties and tastes of Korean oriental herbal medicines can be broken down into the following: Poria powder with five herbs (Oryeongsan); Divine black bird decoction (Jinmootang); Tetrandra and astragalus decoction (Banggihoanggitang); Licorice, dried ginger, poria and bighead atractylodes decoction (Gamgangryeongchooltang); Spleen-reinforcing powder (Shilbeesan). Therefore, symptoms of six kinds of weather presented in the Various Changes in the Dominations of tire Six Energies and their Relations with tire Diseases of Plain Questions can be analyzed from the physiological point of view. As a result, in addition to the methodology that analyzes existing prescriptions within the boundary of the theory for properties and tastes of Korean oriental herbal medicines in Yellow Emperor's Canon of Internal Medicine, it is expected that a theoretical basis for new prescriptions can be provided by analyzing established prescriptions based on prescriptions from the theory for properties and tastes of Korean oriental herbal medicines.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.18-24
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• 2004

Nutritional characteristics and antioxidation effects of Yakju brewed with natural plants(fine tree leaves, bamboo leaves, ginger, cinnamon and licorice root) were tested. With regard to the contents of phenolic compound, Yakju brewed with natural plants was about 1.7 times higher than Yakju which were not brewed with natural plants. In Yakju brewed with natural plants, lactose content was the highest but maltose was not detected. Minerals were detected in the order of P>K>Mg>Ca>Fe and the content of Fe and Na had a little changes during its 30 days storage. Amino acid contents were getting lower during storage. They were about 28% lower compared 3 days with 30 days storage. Electron donating ability of Yakju and its diluents were tested by DPPH. It was found that the electron donating ability of Yakju was lower as the dilution ratio got higher and as the storage terms got longer. Also, Yakju brewed with natural plants has 95.7∼96.7% of electron donating ability during 30 days storage without regard to its dilution ratio. Superoxide dismutase(SOD) like activity was in inverse proportion to dilution ratio and storage days. The highest SOD like activity was shown 51.5% and 53.9% in 3 days storage Yakju brewed with natural plants and in its 2 times diluents, respectively.

• Food Science and Preservation
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• v.18 no.6
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• pp.907-915
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• 2011

Moju is a low-alcoholic beverage made by filtering after boiling a mixture of makgeolli, ginseng, arrowroot, licorice root, cinnamon, jujube, ginger, and raw sugar. It is known to alleviate hangovers. To provide information for use in the development of palatable Moju, this study evaluated the physicochemical and sensory properties of 22 kinds of Moju being sold at different restaurants in Jeonju city. The mean values of obtained in the physicochemical analysis were as follows: water content, 91.28%; alcohol content, 1.09%; pH, 4.25; total acidity, 0.27%; reducing sugar content, 40.68 mg/mL; soluble solid content, 13.75 $^{\circ}Brix$; and viscosity 11.19 cP. The Lactic-, malic-, and citric- acid contents were higher than the contents of other organic acids. The sucrose content was higher than the contents of other free sugars. The mean value of the free amino acids was 175.3 mg%, lower than that of Takju, the main ingredient of Moju. It was considered that the free amino acids in Takju can be used as a substrate for the browning reaction in the process of Moju manufacture. In the sensory evaluation, the Moju with 0.15~0.25% total acidity, 10.6~13.4 $^{\circ}Brix$, and 5.73~9.57 cP was preferred.