• Food Science and Industry
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• v.53 no.4
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• pp.374-381
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• 2020

As Korea became the aged society, people pay more attention to their health and disease prevention. For a better and healthy aging, it is even more important for active seniors to manage their health. The development of functional ingredients targeted for active seniors, which may improve cardiovascular and menopausal women's health, and their certification as individually recognized functional materials could serve as a new growth engine for the functional foods industry as well as contribute to the improvement of public health.

• Journal of Ginseng Research
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• v.44 no.5
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• pp.697-703
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• 2020

Background: GS-3K8 and GINST, both of which are modified ginseng extracts, have never been examined in terms of their effectiveness for the prevention of acute respiratory illness (ARI) in humans. We conducted a pilot study to assess the feasibility of performing a large-scale, randomized, controlled trial. Methods: This study was a randomized, double-blind, placebo-controlled, pilot study at a single center from October 2014 to March 2015. The 45 healthy applicants were randomly divided into the GS-3K8 (n = 15), GINST (n = 15), and placebo groups (n = 15). The study drug was administered as a capsule (500 mg/cap and 3000 mg/day). GS-3K8 contained 6.31 mg/g of Rg1, 15.05 mg/g of Re, 30.84 mg/g of Rb1, 15.02 mg/g of Rc, 12.44 mg/g of Rb2, 6.97 mg/g of Rd, 1.59 mg/g of Rg3, 3.25 mg/g of Rk1, and 4.84 mg/g of Rg5. GINST contained 7.54 mg/g of Rg1, 1.87 mg/g of Re, 5.42 mg/g of Rb1, 0.29 mg/g of Rc, 0.36 mg/g of Rb2, 0.70 mg/g of Rd, and 6.3 mg/g of compound K. The feasibility criteria were the rates of recruitment, drug compliance, and successful follow-up. The primary clinical outcome measure was the incidence of ARI. The secondary clinical outcome measures were the duration of symptoms. Results: The rate of recruitment was 11.3 participants per week. The overall rate of completed follow-up was 97.8%. The mean compliance rate was 91.64 ± 9.80%, 95.28 ± 5.75%, and 89.70 ± 8.99% in the GS-3K8, GINST, and placebo groups, respectively. The incidence of ARI was 64.3% (9/14; 95% confidence interval [CI], 31.4-91.1%), 26.7% (4/15; 95% CI, 4.3-49.0%), and 80.0% (12/15; 95% CI, 54.8-93.0%) in the GS-3K8, GINST, and placebo groups, respectively. The average days of symptoms were 3.89 ± 4.65, 9.25 ± 7.63, and 12.25 ± 12.69 in the GS-3K8, GINST, and placebo groups, respectively. Conclusion: The results support the feasibility of a full-scale trial. GS-3K8 and GINST appear to have a positive tendency toward preventing the development of ARI and reducing the symptom duration. A randomized controlled trial is needed to confirm these findings.

• Journal of the Korean Professional Engineers Association
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• v.36 no.6
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• pp.78-81
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• 2003

Physiologically functional food is a type of the processed foods showing bioactivities in a living body. Physiologically functional food is a healthy food reinforcing biofunctional abilities of the precaution and recovering of the illness, immunity reinforcement. bio - rhythm control, aging repression and cancer precaution, etc. The consumers are taking to expect the improvement of national health and extention of life span. etc., Physiologically functional food must be able to be ingested briefly and taken in the surroundings easily and the reasonable price. To achieve this goals, it is necessary to positive support of the authorities concerned, technique development of an educational - Industrial cooperation. establishment of reasonable standard and right understanding of the consumers on physiologically functinal food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1172-1181
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• 2007

This research involved 226 Jeonbuk Province school dietitians as subjects to investigate intake and perceptions of the healthy functional foods. Sixty nine percent of the school dietitians didn't even know about the law enforcement concerning the health functional foods. Although 68.1% of the respondents said that they slightly knew about health functional foods, only 25% knew exactly what it was. As shown in the survey, most didn't have the cognitive understanding did not understand which should be obtained by education. Sixty two percent of the answerers said they had experience of taking health various functional food products of various kinds such as supplements (57.9%), red ginseng products (52.9%), and chlorella products (30.0%). The motive of intake was in the order of fatigue restoration (25.7%), sickness prevention (22.9%), and nutrient replenishment (22.9%). A fascinating fact from this study was that the reason for healthy functional product intake was different between groups that was primarily interested in the products and those that was not. For those who had interest, the reason for intake was for sickness prevention. On the other hand, for those who didn't have any interest, the reasons was primarily for fatigue restoration and they were mostly persuaded by close friends and relatives. Main concerns were in the order of side effects (4.72), efficacy after intake (4.59), cleanliness (4.51), reliability of the company (4.29), and price (4.23). In view of the study, it is clear that a lot of people are showing interest in healthy functional food products. However, dietitians who are experts in food and nutrition lacked knowledge and information on healthy functional food.

• Korean Journal of Clinical Pharmacy
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• v.25 no.4
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• pp.286-295
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• 2015

Objective: This experiment is to study how elderly group and their various lifestyles interact with health functional foods, according to their selection behavior. Different lifestyles will be observed closely, as well as how different health conditions and consumer involvements will affect critical decision making in selecting health functional foods. Method: Theories and discoveries from original advanced research were compared parallel to the new study. Results: First, cluster analysis and exploratory analysis were performed amongst different elder lifestyles. Lifestyle exploratory analysis was used for healthy, unique, leisure, and economical-style elders. Cluster analysis was used for material trend oriented, health oriented, complacent oriented-style elders. Health Functional Foods' selection trait Exploratory Factor Analysis showed that product's originality (function, uniqueness, specialty, compatibility, distributor, expiration date), quality (amount, daily dose, visual representation, accessibility, portability, natural ingredients), and popularity (product container, brand image, taste and smell, advertised product, domestic or import, well-known function) were the three main causes. Secondly, the amount of benefits for the elderly group health lifestyle were affected by 'Interest in health', 'Notability of the health functional food', and 'Functionality approved mark'. Specifically, the importance of, 'Interest in health', 'Notability of health functional food', and 'Functionality approved mark' were noticeably high within health oriented elders. Lastly, after examining the data from elder lifestyle's relationship with health functional food selection trait, all three different results showed equal importance. If you closely examine material trend oriented elderly group, selection trait showed distinctively high regards in 'Fundamental Attribute', 'Typical Attribute', and 'Cognitive Attribute'. Health oriented elders showed their distinctively high regards in 'Natural Attribute', and less consideration in 'Typical Attribute' and 'Cognitive Attribute'. Complacent oriented-style elderly group showed less focus on 'Fundamental Attribute', and even less in 'Typical Attribute', and 'Cognitive Attribute'. Health oriented elderly group concluded with above data from the fact that they showed most importance and involvement in health beneficial products that are scientifically proven. Material trend oriented elderly group showed balanced traits in their concluded data, showing that they prefer function, safety, as well as the brand image and their reputation. Also, they consider the products' outer elements, such as design and product name, in order to sense inner functions. Conclusion: So, Silver Business corporations must develop products to fulfill the market demands, and strategize marketing plans to better target the correct audience.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.30-38
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• 2011

The elderly is a target group for health functional foods (HFFs). We surveyed 825 Korean elderly (71.4- years-of-age) for HFF use and significant variables for HFF use including demographic characteristics, health related variables, and nutritional beliefs. The prevalence of HFF use was 48.7%, and among all types of HFF, red ginseng products were eaten most frequently, followed by ginseng products, nutritional supplements, and mushroom products. The mean age of users of HFFs was lower than nonusers (p<.01). HFFs were eaten more frequently by subjects from families living with a spouse or unmarried children (p<.01) and those with higher levels of monthly pocket money (p<.001). HFFs were also eaten more frequently by subjects or their spouses with a higher education level (p<.001). The social activity participation ratio (p<.01) of subjects and the HFF usage ratio by the spouse (p<.001) were higher in users of HFF than in nonusers. Dietary assessment scores were not different between the two groups, and users had a more positive view concerning the potential health benefits of HFFs than did nonusers (p<.001). Most users of HFF ate HFFs "when they were healthy" (52.2%) and experienced some effect through HFF use (45.8%). Most users of HFFs received information on HFFs through their families or relatives (38.1%) and most purchased HFFs at the pharmacy or oriental medicine clinic (44.8%). HFF users preferred multivitamin- and Ca-supplements most among the vitamin and mineral supplements belonged to HFFs. The above results show that HFF use is widely spread among subjects, and that use of HFF is influenced by various factors. Thus, practical guidelines for HFF use should be provided for the elderly through elderly focused-nutrition education based upon significant variables and consumption behaviors for their HFF use of present study.

• Journal of Nutrition and Health
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• v.43 no.2
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• pp.161-170
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• 2010

We surveyed 837 students attending elementary schoolchildren in Korea for health functional foods (HFF) consumption and significant variables for their HFF consumption including demographic characteristics, parental health concern on offsprings, food eating frequency of subjects and beliefs on potential efficacy of HFF by subjects. The consumption prevalence of HFF was 45.9%, and among all types of HFF, nutritional supplements were taken most frequently, followed by apricot extract-fermented products > lactic acid bacteria containing products > EPA/DHA containing products > red ginseng products. HFF consumption was higher in subjects had parents of high education level (p < .05) and those from families with a high socioeconomic status (p < .01) in comparison to each corresponding group. Health concern on offsprings by parents (p < .001) and consumption ratio of HFF by family (p < .001) was higher in consumers than in nonconsumers of HFF. Total score of dietary assessment was higher in consumers than in nonconsumers of HFF (p < .01), and consumers had a more positive view concerning the potential efficacy of HFF than did nonconsumers (p < .001). Most consumers of HFF took HFF when they were healthy (42.5%), and they did not feel special effects through HFF consumption (47.7%). Most consumers of HFF got the information on HFF from family and relatives (24.8%), and most of them purchased HFF at pharmacy or oriental medicine clinics (53.9%). HFF consumers preferred multi-vitamins and Ca-supplements most among the vitamin mineral supplements belonged to HFF. Given the widespread consumption of HFF by elementary schoolchildren, the reasonable consumption of these products for the contribution to their overall health and well-being should be emphasized through nutrition education for them and their family.

• Journal of Nutrition and Health
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• v.38 no.10
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• pp.864-872
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• 2005

Various types of functional foods for health (FFH) are popularly used among adolescents. We surveyed 858 students, $15.0 \pm$ 1.6 (14-18) years of age, attending general junior or senior high schools in Korea for FFH use and significant variables for their FFH use including demographic characteristics, food consumption frequency and nutritional beliefs. The use prevalence of FFH was $47.8\%$, and among all types of FFH, nutritional supplements were taken most frequently, followed by red ginseng products > enzyme containing products > plant extract-fermented products. FFH use was higher in older aged-group, subjects lived in small or middle city, and those from families with a high socioeconomic status in comparison to each corresponding group. Health concern on offsprings by parents and usage ratio of FFH by family was higher in users than in nonusers of FFH. Total score of dietary assessment was higher in users than in nonusers of FFH, and users had a more positive view concerning the potential health benefit of FFH than did nonusers. Most users of FFH took FFH when they were healthy ($50.7\%$) , and they did not feel special effects through the FFH use ($57.1\%$) . Most users of FFH got the information on FFH through family and relatives ($61.5\%$) , and most of them purchased FFH at pharmacy or oriental medicine clinics ($55.1\%$) . FFH users preferred vitamin C-and Ca-supplements most among the vitamin mineral supplements belonged to FFH. Given the widespread use of FFH by adolescents, the reasonable use of these products for the contribution to their overall health and well-being is a subject that is emphasized in nutrition education for them. (Korean J Nutrition 38(10) : 864$\sim$872,2005)

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.150-159
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• 2010

We surveyed 848 university students, $21.4{\pm}2.5$ years of age, attending university in Seoul, Kongju, Chongyang-Gun in the Chungnam province of Korea, for their use of health functional foods (HFF) and for significant variables in this use, namely demographic characteristics, health related variables, dietary variables and nutritional beliefs. The prevalence of the use of HFF was 33.6%. Among all types of HFF, nutritional supplements were taken most frequently, followed by (in order) red ginseng products, apricot extract products and ginseng products. HFF use was higher in females (p<.05), in subjects living in a dormitory (p<.05) and those from families with a relative high socioeconomic status (p<.001). Self-health concern (p<.05) and usage ratio of HFF by family (p<.001) was higher in users than in nonusers of HFF. The total score of dietary assessment was higher in users than in nonusers of HFF (p<.001), and users had a more positive point of view concerning the potential health benefits of HFF than did nonusers (p<.001). Most users took HFF when they were healthy (37.2%) or when they were sick (27.4%). They did not feel special effects through the HFF use (49.8%). Most users got the information about the specifics of HFF from family and/or relatives (55.8%). Most of users confirmed nutrition facts when they purchased the HFF (70.9%), but a considerable number of users could not understand these nutrition facts (48.1%). Users preferred vitamin C- and Ca-supplements most among vitamin mineral supplements belonged to HFF. These results show that the use of HFF is common among university students. As well, the use of HFF by students is affected by various variables. Supplementary nutritional education should be undertaken among university students, in order to give them a reasonable guideline for the use of HFF, based upon influencing factors and usage behaviors that we learned from this survey.

• Journal of Microbiology and Biotechnology
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• v.30 no.12
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• pp.1870-1875
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• 2020

Probiotics are often infused into functional foods or encapsulated in a supplement form to maintain a healthy balance between the gut microbiota and their host. Because there are milk-based functional foods such as yogurt and cheese on the market, it has been suggested that milk-based probiotics could be incorporated into skim milk proteins in a liquid capsule. Skim milk is mainly composed of casein and whey protein, which create a strong natural barrier and can be used to encapsulate probiotics. In this study, we compared the encapsulated probiotics prepared with milk-based concentrated cell mixtures using commercial probiotics. Probiotic capsules were emulsified with skim milk proteins using vegetable oil to form a double coating layer. The product was heat-stable when tested using a rheometer. The survival rate of the milk-based probiotic cells in the lower gastric environment with bile was significantly higher than commercial probiotics. Thus, milk-encapsulated probiotics exhibited greater efficacy in the host than other types of probiotics, suggesting that the former could be more viable with a longer shelf life under harsh conditions than other form of probiotics. Our findings suggested that, compared with other types of probiotics, milk-based probiotics may be a better choice for producers and consumers.