• 한국식품과학회지
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• 제30권3호
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• pp.581-589
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• 1998

$5{\sim}10\;kGy$ 범위의 감마선 조사는 한방약재에 오염된 유기체를 완전사멸 시켜 저장중 미생물학적 품질 안전성을 가져왔으며, 한방약재의 유효성분 추출율을 약 $5{\sim}25%$ 증대시킬 뿐만 아니라 추출시간의 단축효과도 나타냈다. 또한 살균 및 유효성분의 추출율이 증대된 조사선량에서 한방약재의 몇 가지 생리적 활성(항산화력, 항보체능력, 아질산염 소거능, 전자공여능)은 비조사군과 차이를 보이지 않았다.

• 동의생리병리학회지
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• 제20권3호
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• pp.753-758
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• 2006

This study was performed to provide basic ideas as understanding and application for oriental medicinal cuisine (Yak-Sun). We investigated background, history of Yak-Sun in China. Also we conducted to investigated how to apply the theories of oriental medicine appropriately, which direction should be taken, and how it should be developed. To develop medicinal cuisine, it is necessary to grasp the theoretical system. And to develop medicinal cuisine for health enhancement, it is also required not only to consider constitutions but also to suggest the need of knowledge for moderation in terms of regimen along with the theory of oriental medicine. Also to develop medicinal cuisine according to the perspective of oriental medicinal theory, what should be taken into account is not only the understanding of the characteristics of food materials, but also the properties of them that the theory of oriental medicine. Lastly the scientific effect of the medicinal cuisine which is developed according to the oriental medicinal theory. And it is believed to be essential for the government to make effects to set a standard and laws to validate the medicinal effects and the process of assessment so that the systematic development can be encouraged, and to prepare guidance to food development for national health improvement.

• 동아시아식생활학회지
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• 제19권6호
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• pp.882-890
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• 2009

In this study, dietitians working in the school foodservice industry in the Chungbuk region were surveyed to determine their perception of medicinal herbs and medicinal foods in order to obtain basic data for developing medicinal food menus. The findings of this study are as follows. Many of the dietitians had low confidence in medicinal herbs used in medicinal foods. However the more the subjects ate such food, the higher their perception was. The higher the perception and reliability were, the more positive the answer was in terms of taste, nutrition and efficacy. Regarding the familiarity with medicinal herbs, the subjects, regardless of their age, showed a high perception of easily accessible medicinal herbs; younger subjects preferred Schisandrae fructus, Rubi fructus and Acanthopanacis cortex. The higher the perception and the eating frequency were, the higher the familiarity was. Regarding the development of medicinal food menus, the older the subjects were, the more positive they viewed the development of menus. Also, dietitians with 15 years of experience showed a high interest in the development of new menus.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2008년도 추계학술발표회
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• pp.400-401
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• 2008

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2008년도 춘계학술발표회
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• pp.212-213
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• 2008

• 혜화의학회지
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• 제10권2호
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• pp.167-177
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• 2002

Objectives : There are a lot of food used herb medicine among the people in order to cure diseases. A medicinal gruel is the easiest and most universal among alimmentotherapy. The purpose of this thesis is to understand a medicinal gruel therapy. Methods: I researched the definition, history, ingredients, application and special feature. Result and conclusion : A medicinal gruel therapy is alimmentotherapy for diseases prevent and diseases treatment which get mixed with her medicine and rice, based on oriental medicine theory. A medicinal gruel therapy was put on record in ${\ll}$A historical book${\gg}$. A medicinal gruel therapy can be used in chronic diseases, convalescent stage, assistant treatment for acute disease, disease prevention, aging prevention, diet food and substitute food for breakfast.

• 대한본초학회지
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• 제24권1호
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• pp.15-21
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• 2009

Objectives : This study was designed to investigate the effect of water extract from Paeonia Lactiflora Pasll. with medicinal herb on plasma lipid and glucose in rats fed high fat diet. Methods : Experimental groups were divided into control diet group(C), high fat diet group(HF), high fat diet and 5% water extracts from Paeonia Lactiflora Pasll. with medicinal herb group(HFE I), high fat diet and 10% water extract from Paeonia Lactiflora Pasll. with medicinal herb group(HFE II). Weight gain, food intake, food efficiency, plasma lipid concentration and glucose were determined for 10 weeks during high fat diet. Results : In this experiment, body weight and food efficiency were significantly increase in high fat diet. High fat diet group showed elevated levels of total cholesterol, LDL-cholesterol and free fatty acid. Consumption of 10% water extract Paeonia Lactiflora Pasll. with medicinal herb lowers level of total cholesterol, LDL-cholesterol and free fatty acid. But levels of plasma triglyceride, HDL-cholesterol and glucose did not affect by high fat diet and water extract Paeonia Lactiflora Pasll. with medicinal herb Conclusions : In these results, water extract Paeonia Lactiflora Pasll. with medicinal herb in high fat diet group decreased plasma total cholesterol, LDL-cholesterol and free fatty acid. Thus the Paeonia Lactiflora Pasll. with medicinal herb might be useful in the treatment of hyperlipemia.

• Preventive Nutrition and Food Science
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• 제19권3호
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• pp.178-186
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• 2014

Many recent studies have focused on maintaining a healthy life by preventing and/or postponing the aging process. Numerous studies have reported that continuous exposure to reactive oxygen species can stimulate skin aging and that excessive accumulation of fat can cause an impaired skin barrier and tissue structure alterations. Thus, the maintenance of antioxidant homeostasis and the suppression of adipose accumulation are important strategies for skin anti-aging. Here, we prepared three types of extracts [whole juice, acetone-perchloric acid (PCA), and ethanol] from 20 fruits and medicinal herbs native to the Gyeongnam area of Korea. The total phenolic content of each extract was analyzed, and we observed higher total phenolic contents in the medicinal herbs. Consistent with this, the results of the oxygen radical absorbance activity capacity assay indicated that the in vitro antioxidant activities of the medicinal herb extracts were stronger than those of the fruit extracts. The fruits and medicinal herbs had strong effects on cell-based systems, including $H_2O_2$-induced oxidative stress in human keratinocytes and 3T3-L1 lipid accumulation. Nishimura Wase persimmon, Taishu persimmon, wrinkled giant hyssop, sweet wormwood, Chinese cedar, red perilla, tan shen, hiyodori-jogo, and cramp bark may be natural anti-aging materials with effective antioxidant and anti-adipogenic activities. Taken together, our findings may provide scientific evidence supporting the development of functional foods and nutraceuticals from fruits and medicinal herbs.

• 동의생리병리학회지
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• 제19권6호
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• pp.1520-1527
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• 2005

This study was peformed to provide basic ideas as understanding and application for oriental medicinal cuisine (Yak-Sun). We investigated background, history of Yak-Sun in China. Also we conducted to investigated how to apply the theories of oriental medicine appropriately, which direction should be taken, and how it should be developed. To develop medicinal cuisine, it is necessary to grasp the theoretical system. And to develop medicinal cuisine for health enhancement, it is also required not only to consider constitutions but also to suggest the need of knowledge for moderation in terms of regimen along with the theory of oriental medicine. Also to develop medicinal cuisine according to the perspective of oriental medicinal theory, what should be taken into account is not only the understanding of the characteristics of food materials, but also the properties of them that the theory of oriental medicine. Lastly the scientific effect of the medicinal cuisine which is developed according to the oriental medicinal theory. And it is believed to be essential for the government to make effects to set a standard and laws to validate the medicinal effects and the process of assessment so that the systematic development can be encouraged, and to prepare guidance to food development for national health improvement.

• 한국조리학회지
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• 제19권1호
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• pp.189-203
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• 2013

본 연구는 경주지역 소비자를 중심으로 약선요리에 대한 이용형태를 살펴보고 이를 통하여 관광자원으로서 약선요리의 상품개발에 대한 기초자료를 제공하고자 하는데 목적이 있다. 실증분석을 위해 총 300부의 설문지를 배부하여 256부의 자료를 표본자료로 사용하였으며 자료처리는 SPSS WIN 20.0 통계패키지를 이용하였다. 연구결과 "성별에 따라 약선요리 선택속성은 유의적인 차이가 있을 것이다"의 결과는 평균비용에서 남녀 간에 유의적인 차이가 있는 것으로 나타났다. "결혼여부에 따라 약선요리 선택속성은 유의적인 차이가 있을 것이다"의 결과는 맛비교에서 기혼과 미혼 간에 유의적인 차이가 있는 것으로 나타났다. "연령에 따라 약선요리 선택속성은 유의적인 차이가 있을 것이다"의 결과는 인지정도, 맛비교, 건강비교에서 유의적 차이가 있는 것으로 나타났다. "학력에 따라 약선요리 선택속성은 유의적인 차이가 있을 것이다"의 결과는 인지정도에서만 유의적 차이가 있는 것으로 나타났다. "직업에 따라 약선요리 선택속성은 유의적인 차이가 있을 것이다"의 결과는 연령과 마찬가지로 인지정도에서만 유의적인 차이가 있는 것으로 나타났다. 이상 본 연구의 결과를 토대로 경주지역 약선요리 전문점의 경쟁력을 위해서는 다양한 메뉴와 서비스를 제공하고 약선요리 전문점의 전문성을 고객에게 상기시킬 수 있는 방법을 마련해야 할 것이다.