• Journal of Nutrition and Health
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• v.42 no.8
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• pp.702-713
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• 2009

This study was conducted to estimate the prevalence of constipation, bowel habits and nutrient intakes of college students. The subjects were 353 college students (166 males and 187 females) aged 19 to 29 years in Incheon area. The subjects were asked about bowel habits and dietary intake using questionnaires during march, 2008 and the prevalence of functional constipation (FC) was based on the Rome II criteria. The prevalence of FC in male and female students was 12.7% and 28.9%, respectively. The prevalence of self-reported constipation in male and female students was 12.0% and 36.9%, respectively. Both were higher in female students compared to male students. Among the subjects that have self-reported constipation, proportions of FC were 35.0% in male students and 55.1% in female students. Of subjects that did not self-reported constipation, the proportions of FC were 9.6% in male students and 13.6% in female students. Over 90% of respondents that self-reported constipation in male students, had neither visited a hospital and nor used laxatives or functional foods for constipation relief. Seventy five point three percent of male students, and 40.1% of female students, had a defecation frequency of over 5 times per week (p < 0.001). Ratios intaken under the estimated average requirement (EAR) of Vit A, Vit C, folic acid and Ca were over the 50% regardless of functional constipation. Mean daily consumption of total dietary fiber was 15.0 g/day in male students and 13.5 g/day in female students. According to these results, both functional constipation and self-reported constipation are more frequent in female college students and further studies are required in case-control study and related to psychological factors as well as nutrients to relieve of constipation.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.129-133
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• 2004

The active compound responsible fer the anti-oxidant activity in Chinese cabbage kimchi were isolated and identified. The dichloromethane fraction of Chinese cabbage kimchi with the greatest anti-oxidant activity was used. Silica gel column chromatography, Sephadex LH-20 column chromatography, TLC, and Sep-pak catridge were used for isolating the active compounds and IR, EI-MS, GC-MS, $^{1}H-NMR$, $^{13}C-NMR$ were used to identify the structure of the isolated compounds. 3-(4'-Hydroxyl-3',5'-dimethoxyphenyl)propionic acid of molecular weight 226, which had 3.4 times greater free radical scavenging activity than Vit. C and significantly greater anti-oxidant activity against LDL oxidation than the control, was obtained, This active principle may be beneficial in preventing hyperlipidemia and artherosclerosis in human.

• Journal of the Korean Home Economics Association
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• v.20 no.2
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• pp.91-102
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• 1982

This study was designed to find out the nutritional defect of general Korean diet and the effective way of nutritional supplementation. Seventy weanling Sprague-Dawley male rats weighing 51.8$\pm$0.9g were blocked into ten groups and fed ten different diets ad libitum for eight weeks: Standard groups(st gp) was given 72% sugar-20% casein diet: Cereal-vegetable group(c-v gp) was fed cereal-vegetable diet(c-v diet) composed of rice, barley, soybean, spinach and cabbage: the other eight groups were fed c-v diets supplemented with casein, vitamin $B_{2}$, calcium, vitamin A, vitamin B2 and A, vitamin A and calcium, vitamin $B_{2}$ and calcium, vitamin A and $B_{2}$and calcium, respectively, on the basis of each nutrients content of standard diet. The results were as follows: 1. Food intakes and body weight gains in all the experimental groups were significantly lower than st gp. Among experimental groups, casein gp and vit B2 gp tended to gain more body weights than c-v gp. 2. Through all the experimental period, F.E.R., pp.E.R., and NDPcal% did nod show significant differences among all the experimental groups and st gp. 3. The weights of liver, kidney, and gastrocnemius were significantly lower in all the experimental groups as compared with st gp. But brain and sex organ weights did not show differences among all the groups. 4. Nitrogen contents of total carcass, liver, and gastrocnemius in all the experimental groups tended to be increased as compared with st gp, and among experimental groups, they tended to be increased by casein supplementation and decreased by ca supplementation. 5. Apparent nitrogen digestibility, urinary and fecal nitrogen excretion, the amount of nitrogen retained, and N.P.U. did not show any significant differences among all the groups. 6. Serum total protein concentrations did not show any significant differences among all the groups.

• The Korea Journal of Herbology
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• v.36 no.1
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• pp.77-85
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• 2021

Objective : This study was designed to investigate effect of immature fruits from Citrus unshiu Markovich to mature them on antioxidative and antiaging-related enzyme activities in vitro. Methods : Fruits from Open field-cultivated C. unshiu Markovich (ripe and unripe fruits of Citri) made a purchase in Jeju island. We measured total polyphenol and flavonoid contents in mature C. unshiu Markovich (MC) and immature C. unshiu Markovich (IMC) 70% ethanol extract. DPPH free radical, ABTS radical, and hydroxyl radical scavenging activities in both extracts were determined. Also, reducing power, SOD-like activities, elastase inhibition, and collagenase inhibition activities of these extract were assayed at 5, 1, 0.5, and 0.1 mg/㎖. Results : The total polyphenol contents in the ethanol extract of IMC were higher than those of MC (26.99 ± 0.89 mg/TAEg). And total flavonoid contents in them were very similar to both extract (MC; 7.25 ± 0.4 mg/RUEg and IMC; 7.44 ± 0.18 mg/RUEg). DPPH free radical scavenging activities, ABTS radical scavenging capacity, reducing power, and SOD-like activities of IMC-treated group showed significant increase compared to those of MC group in all treated concentrations. Particularly, DPPH free radical scavenging and elastase inhibition activities in IMC-treated group at 5 mg/㎖ showed similar with positive control group. Besides, IMC extract at 5 mg/㎖ concentration surpassed positive control (BHA or Vit. C) in SOD-like activities and ABTS radical scavenging capacity. Conclusion : These results suggest that IMC ethanol extract may be used as a natural antioxidant and a antiaging material for development of functional foods and cosmeceuticals.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.999-1005
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• 2014

This study was performed in order to compare the changes in Korean apples' qualities and antioxidant activity when stored at room temperature, $20^{\circ}C$, for fifteen days. The results showed that the weight, moisture content, soluble solid content, acidity, and hardness levels decreased as the storage period increased. However, pH and color value L increased as the storage period increased. Total phenol contents, total flavonoids contents, DPPH free radical scavenging activity, and vit. C contents of apples significantly decreased with increased storage period. Sensory parameters, such as appearance, sweetness, sourness, crunchiness, and overall acceptability of apples, also decreased as the storage period increased. Based on these results, if, the apple are being stored around $20^{\circ}C$, then, to have the highest quality, the apples should be sold within three days, We also suggested that it is desirable not to store the apples fore more than eight days.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.904-909
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• 1996

To investigate effects of sugars on the retrogradation of rice flour gels, sucrose and isomaltooligosaccharide (1, 2, and 5%, w/w on the flour basis were added to 50% Dongjinbyeo rice flour gels and stored at different temperature $(20^{\circ}C,\;4^{\circ}C)$ far 1, 3 and 6 days. Changes on the degree of retrogradation (DR) of these rice flour gels were measured by α-amylase-iodine method, DSC and X-ray diffractometry. DRs of rice flour gels increased over storage and showed a rapid increase up to 3 days and then decreased thereafter. DRs of rice flour gels with sucrose or oligosaccharide also increased rapidly until 3 day storage but these values were lower than those of rice flour gels without sugar. DRs of rice flour gels with oligosaccharide were lower than those of gels with sucrose. Changes in enthalpy of rice flour gels measured by DSC showed the same tendency with those in DRs of rice flour gels by ${\alpha}-amylase-iodine$ method, but varied with sugar levels.

• Journal of Acupuncture Research
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• v.23 no.4
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• pp.115-121
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• 2006

Objectives : This study was designed to investigate the scavenging effect on Nitric Oxide of BUM. Methods : The scavenging effect on NO concentrations 2, 6, 12 and 24 hours after treatment with Vit C. and BUM at 1, 10, $100{\mu}g/ml$ were estimated. And those was compared with control group. Results : 1. The concentration of NO 2 hours after treatment with BUM at 1, 10, 1$100{\mu}g/ml$ were decreased compared with control group. 2. The conecntration of NO 6 hours after treatment with BUM at 1, 10, 1$100{\mu}g/ml$ were decreased compared with control group. 3. The concentration of NO 12 hours after treatment with BUM at 1, 10, $100{\mu}g/ml$ were decreased compared with control group. 4. The concentration of NO 24 hours after treatment with BUM at 1, $100{\mu}g/ml$ were decreased compared with control group. Conclusion : The scavenging effect of BUM on NO was dose-dependent.

• The Korean Journal of Food And Nutrition
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• v.1 no.1
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• pp.41-46
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• 1988

The purpose of this study was to evaluate the relation of nutrients intake and copper status between nonvegetarian female college students and lacto-ovo-vegetarian female college students. The height, weight and serum copper concentrations were determined. Food nutrients analysis procedure was made by computer using food composition table. The results was summarized as followed; 1) Mean values of weight & height were respectively 53.581$\pm$1.68kg.157.051$\pm$1.43cm in nonvegetarians and 51.23$\pm$1.45kg.156.65$\pm$1.24cm in facto-ovo-vegetarians. 2) The average intakes of protein, fat, carbohydrate, fiber, Ca, P, Fe and Vit. C were above the RDA in the two groups, but those of calories was below the RDA in non-vegetarians. Especially, fiber and icon intakes were significant in the two groups(p< 0.01, p< 0.05). 3) The percentage of iron absorption was 7.64% in nonvegetarians and 5% in facto-ovo-vegetarians. 4) Mean serum copper values of nonvegetarian and vegetarian were 107.08$\pm$14.39ug/100m1 and 113.31$\pm$20.86ug/100ml, respectively.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.45-50
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• 1974

Biochemical studies such as growth rate, blood cholesterol and ascorbic acid contents in various organs of albino male rats were studied in the Garlic, Vitamin E, high and low protein diet fed groups. The results of this study were summarized as follows : 1) Either single 10% or 30% protein diet fed rats were not shown growth rate properly. In supplementation of Vitamin E or Garlic on 30% protein growth rate was a more increased than that of the 10% protein diet group. 2) The rate of food consumption of rats fed a 10% or 30% protein diet supplemented with Vitamin E and Garlic was more increased than that of the control Group receving 10% or 30% protein diet alone. 3) No essential difference was observed between the cholesterol level in blood of rats fed 10% protein diet supplemented with Vitamin E and Garlic and that of rats Receiving 10% protein diet alone. But the cholesterol level in blood of rats fed 30% protein diet supplemented with Vitamin E and Garlic was lower than that of control receiving 30% protein diet alone. 4) The Vitamin C contents in various organs of rats fed the diet supplemented with Vitamin E and Garlic seems to be a little higher than that of the control group fed the protein diet alone.

• Preventive Nutrition and Food Science
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• v.11 no.1
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• pp.10-16
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• 2006

Radical scavenging and antioxidant activities of Laminaria japonica and fermented its extracts were evaluated. Freeze-dried L. japonica was fermented by Aspergillus oryzae and extracted with distilled water. The extract solution was mixed with ethanol and centrifuged. The supernatant was ethanol soluble fraction, non-polysaccharide fraction (ESF), and residue was ethanol insoluble precipitation, polysaccharide fraction (EIP). ESF was subjected to sequential fractionation with dichloromethane, ethyl acetate, butanol and water. To determine the radical scavenging and antioxidant activities of these, DPPH radical, hydroxyl radical, superoxide anion radical scavenging activities and linoleic acid oxidation were tested. Among the extracts, ESF of fermented L. japonica showed the highest radical scavenging activity. The ESF showed DPPH radical scavenging activity of 64.33% at concentration of $50{\mu}g/mL$. It was higher than 57.70% of vit. C. Ethyl acetate and butanol fraction had high value of radical scavenging and antioxidant activities, especially butanol fraction of fermented L. japonica was 79.48 % of hydroxyl radical scavenging activity at concentration of $50{\mu}g/mL$. The fermented L japonica had radical scavenging and antioxidant activities higher than L. japonica. These results suggest that fermented L japonica is healthy food having radical scavenging and antioxidant activities.