• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.5-18
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• 2014

This study examines the changes in the physicochemical property and antioxidant activity of six types of vegetables (carrots, crown daisy, mugwort, cabbages, onions, and garlic) based on heat-treated cooking. According to the results, proximate contents (crude protein, fat, and ash) were lower in blanched samples than in untreated samples. Untreated cabbages showed the highest level of total dietary fiber content, which decreased by blanching and increased by high-temperature/high-pressure (HTHP) treatment. Noteworthy is that, in the case of soluble dietary fiber, blanched crown daisy and mugwort showed significantly high levels of 12.0 g and 7.3 g per 100 g(dry basis). There was no significant change in tocopherol content in heat-treated samples. The highest levels of total polyphenol and flavonoid content were 6.73 g and 5.51 g per 100 g, respectively, in the mugwort sample with HTHP treatment at $130^{\circ}C$ for 2 h. The water extract of mugwort with HTHP treatment had the strongest antioxidant effect based on three bioassays (SOD, DPPH, and ABTS). These results indicate the relative correlation between the level of physiologically active content and antioxidant activity and suggest new insights into ingredients for developing functional foods.

• Journal of Biomedical and Translational Research
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• v.19 no.4
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• pp.92-102
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• 2018

The objectives of this study were to find out the plant to enhance immune activity among 42 kinds of foods frequently consumed by the Korean elderly consisting of 5 food groups and 5 wild plants. Each sample was assessed the immunoactive effect by measuring $NF-{\kappa}B/AP1$ gene expression, nitric oxide and cytokine production in $RAW-Blue^{TM}$ cell. Soybean sprouts of 47 plants showed the highest $NF-{\kappa}B/AP1$ gene expression at the level of $1.13{\pm}0.03$ (O.D. 650 nm) and Soritae, sweet potato, banana, apple, garlic, crown daisy, cabbage and Ailanthus altissima also had high activity of $NF-{\kappa}B/AP1$ gene in $RAW-Blue^{TM}$ cell stimulated by LPS. NO production of Ailanthus altissima was significantly higher than that of other plants and 16 plants of glutinous sorghum, black rice, Seoritae, Heuktae, sweet potato, banana, apple, garlic, mungbean sprouts, spinach, crown daisy, young pumpkin, cabbage, soybean sprouts, Actinidia arguta and Aster scaber were the next best activity. The above results selected 17 out of 47 plant samples. Moreover, soybean sprouts was significantly shown to increase $TNF-{\alpha}$ ($1,509.55{\pm}1.38pg/mL$) and $IL-1{\beta}$ ($54.56{\pm}1.08pg/mL$) cytokines in comparison with RAW-Blue cell stimulated by LPS. According to the results of in vitro evaluation, the ethanol extract of soybean sprout increased the production of immune-enhancing cytokines by proliferation of macrophages. In addition, $NF-{\kappa}B$ transcription factor activity and NO production ability were excellent, and it was selected as a material having excellent immunological activity.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.23-29
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• 1986

In this study, th effective extraction of 5 vegetables, which have been shown to inhibit the growth of the aflatoxin production of Aspergillus parasiticus R-716, was investigated and their effects were examined. Radish, cabbage, garlic and zinger were effectively with water-chloroform, but crown daisy with n-hexane. Among them, water-chloroform extract of radish was remarkably effective, and garlic extract only inhibited the growth strongly. The growth and the aflatoxin production of the strain were showed 0.758g/25ml, 763ug/25ml with the addition of water-chloroform extract equivalent 15g of raw radish, and an increase in the level of radish extract resulted in a decrease both the growth and the aflatoxin production per mycerial weight.

• The Korean Journal of Community Living Science
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• v.21 no.1
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• pp.5-12
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• 2010

The objective of this research was to examine the relationship between food preferences and personality of university students. The questionnaires were distributed to 198 university students in 2009. The data showed high correlation between personality and food preferences. According to the result of food preferences exams the most favorite food of university students was coffee, refreshing drinks, eggs, ice creams, bananas, porks, apples, chickens, weeds, grapes and food they dislike were sea cucumbers, livers, mung bean sprout, crown daisy, flat fishes, bean curd, green lavers, lotus roots, turban shells, egg plant etc. The correlation coefficient between food preferences and personality showed that male students had more dominance and sociability, and female students had more sociability and validity. On the other hand, a good diet group had higher responsibility and a poor diet group had higher sociability. Consequently, good food habits is essentially needed for the formation of desirable personality of students.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.557-566
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• 2005

The purpose of this study was to estimate the microbial quality of some raw vegetables and to suggest a safer method of sanitization and pre-preparation in foodservice operations. The production of Dotori-muk muchim was monitored from ingredient preparation to final product and during holding at different temperatures. Three sanitization methods were performed during the preparation with crown daisy (tap water, chlorine water, electrolyzed water). The largest reduction of microbial counts was for electrolyzed water (after treatment, total plate counts were decreased to $2.76{\sim}3.76$ Log CFU/g, coliform counts were not detected). In the case before immersed in chlorine water, Performed first washing is larger the effective reduction of microbial counts than or not.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.99-110
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• 2015

The purpose of this study was to evaluate the inhibitory effects of commonly consumed vegetables in Korea on lipid accumulation and production of pro-inflammatory cytokines related to obesity/metabolic syndrome. Using KNHANES (Korea National Health and Nutrition Examination Survey) raw data ($1^{st}$; 1998, $5^{th}$; 2010, 2011) and a literature search, we selected vegetables for study. Edible portions of samples were prepared, ethanol-extracted, and then freeze-dried. 3T3-L1 adipocytes and HepG2 hepatocytes cells were used as in vitro models. Lipid accumulation determined by Oil-red O staining showed that all samples except bracken had inhibitory effects on lipid accumulation in 3T3-L1 adipocytes. Especially, crown daisy and mugwort effectively reduced accumulation of lipids, and their inhibition rates were more than 60% of the control group. Young pumpkin, leeks, crown daisy, and mugwort showed significantly decreased MCP-1 levels compared to the control group. However, adiponectin protein level did not increase in the vegetables experimental group. In HepG2 hepatocytes, all samples showed inhibitory effects on lipid accumulation at one of the two concentrations. Although adiponectin protein levels did not increase, MCP-1 protein levels decreased in adipocytes. Further, lipid accumulation in adipocytes and hepatocytes decreased. In conclusion, all samples showed one or more improved obesity/metabolic syndrome indicators. Among them, young pumpkin, leeks, crown daisy, and mugwort were selected as the most effective portions of vegetables based on improvement of obesity/metabolic syndrome-related indicators.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.196-201
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• 2015

This study was conducted to monitor the current status of pesticide residues and to calculate the correlation between monthly price fluctuation and distribution of pesticide residues in leafy vegetables at the whole market in Gyeonggi-do from 2009 to 2013. From the result, the maximum residue limit (MRL) were frequently exceeded in 5 leafy vegetables which were 48 cases of crown daisy (5.8%), 28 cases of chard (5.1%), 28 cases of spinach (3.4%), 25 cases of perilla leaves (3.4%) and 24 cases of chamnamul (3.7%). The high rate of monthly pesticide residues exceeding MRL showed on crown daisy and chard observed in June and September, spinach in October to November and December to January, perilla leaves in July to August and January, and chamnamul in August to September. To calculate the correlation between monthly price fluctuation and distribution of pesticide residues, we performed the Pearson's correlation analysis. From the results, there were significant differences between monthly price and pesticide residues detected in chamnamul, spinach and perilla leaves (p < 0.05). There were also significant differences between monthly price and pesticide residues exceeding MRL in chamnamul and crown daisy (p < 0.05). Although the small number of leafy vegetables and short period were analyzed in this study, the consolidation monitor of pesticide residues according to the season and price will be needed to acquire the safety of agricultural products.

• Korean Journal of Organic Agriculture
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• v.23 no.3
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• pp.549-565
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• 2015

This study was conducted to investigate the growth characteristics and functional materials of baby vegetables as affected by different LEDs and luminous intensity at Anseongsi, Gyeonggi Province, in 2014. Test crops were beet, chicory, spinach, red leaf lettuce, crown daisy and red mustard purchased from the seed company of Dongbu Hannong and Jinheung. Growth characteristics were measured and the content of functional materials was analyzed 40 days after seeding at plug plate. Treatment of Red+Blue (4:1) at $150{\mu}mol\;m^{-2}s^{-1}$ luminous intensity showed the highest number of leaves in five baby vegetables of beet, chicory, red leaf lettuce, crown daisy and red mustard. The highest shoot length of chicory, spinach, red leaf lettuce, crown daisy and red mustard was obtained from the treatment of Red+Blue (4:1) at $150{\mu}mol\;m^{-2}s^{-1}$ luminous intensity. Fresh weight and dry weight of all six baby vegetables were the highest in treatment of Red+Blue (4:1) at $150{\mu}mol\;m^{-2}s^{-1}$ luminous intensity. Content of chlorophyll a and chlorophyll b of spinach, red leaf lettuce and red mustard showed the highest in Fluorescent lamp at $150{\mu}mol\;m^{-2}s^{-1}$ luminous intensity whereas other crops did not show definite trend under different LEDs lights and luminous intensity. The highest total content of anthocyanins and polyphenol were obtained from the treatment of Red+Blue (4:1) at $150{\mu}mol\;m^{-2}s^{-1}$ luminous intensity in all six baby vegetables. Free radical scavenging activity was highest in all six vegetable crops at $150{\mu}mol\;m^{-2}s^{-1}$ luminous intensity, but it was not different significantly between LEDs. As a result, the growth and the content of functional material of baby vegetables are generally to be increased in Red+Blue (4:1) at $150{\mu}mol\;m^{-2}s^{-1}$ luminous intensity. Mixed light of Red+Blue is thought to give good effect on the growth and the content of functional material in baby vegetable crops. Because there are many differences in regard of LED lights, crop varieties, cultivation and experimental methods in their impact on the growth and functional materials of baby vegetables among researchers, it is considered that a more precise studies are needed for the crop responses to LED light and luminous intensity.

• The Korean Journal of Pesticide Science
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• v.19 no.4
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• pp.399-401
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• 2015

This study investigated the plant growth promoting activity of geraniol on Chinese cabbage (Brasscia campestris ssp. Pekinensis Rupr.), Pak Choi (Brassica rapa L.), Crown daisy (Chrysanthemum coronarium L.), Iceberg lettuce (Lactuca sativa L.) and Leaf perilla (Perilla frutescens Britt.). Geraniol at 0.5 to $10mg\;L^{-1}$ promoted radical growth of Chinese cabbage Pak Choi, Crown daisy, Iceberg lettuce and leaf perilla by >30%. In the pot experiments, geraniol treatment at $20mg\;L^{-1}$ by drenching increased up to 190% of the aerial part growth promotion. By comparison, foliar application showed 124% promoting activity only at $100mg\;L^{-1}$.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.2
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• pp.164-171
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• 2006

kochukaru (chili powder) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress as well as garland chrysanthemum. In addition, onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds are added to the mixture to absorb the kochujang which is the base flavor of this dish. It is then seasoned with kochukaru, garlic, soy sauce and if needed, more kochujang to suit everyone's taste buds. Restaurants that offer this dish often allow you to select your fish from a tank. Many specialty seafood restaurants have several tanks from which you may choose a fish. Popular fish for this dish may include Korean rockfish, flounder, yellow corvina, codfish, croakers, pollacks, and even fresh water fish like carp and trout. In addition, other shell fish such as crabs, clams and oysters can be also added to this soup to compliment and enhance its spicy but refreshing flavor. This soup is one of Korean's most popular dishes while drinking soju. If you order sushi or sashimi, the soup is made from the left-over parts of the fish. The objective of this study is to determine a standardized recipe of Maeun-Tang and to investigate consumption so as to increase its intake opportunities for consumers through its development. Fish species used in Maeuen-Tang's recipes were flounder, Korean rockfish and other fish. Onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds were added to the mixture to absorb the kochujang which is the base flavor of this dish. Most of the stock used in Maeuen-Tang's recipes is pure water, fish stock and vegetable stock, 1.0-1.5 Korean rock fishes and 0.5-1.0 flounders, with its head and bone, which were used in 3-4 portions of Maeun-Tang. Most of the seafood restaurants used seasoning which didn't age and was made by the restaurant. The cooking equipment used in the Maeuen-Tang's recipes were a cook-port and earthen bowl.