• Journal of Nutrition and Health
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• v.17 no.1
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• YAKHAK HOEJI
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• v.16 no.1
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• pp.1-12
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• 1972

One of the characteristics features of Chinese Medicine is recognized as the practical use of combinations of crude drugs in the forms of various prescriptions according to the symptoms of illness. Such crude drugs are mostly dried plant roots, rhizomes, leaves, fruits and seeds, sometimes dried animla organ preparations even fossils or minerals. In the oldest book of Chinese Medicine, Sang Han Ron, 113 prescriptions were described in which about 80 crude drugs were included, and in other old literature, Shin Nong Bon Tcho Keun, 363 crude drugs were recorded. Such drugs, in particular, those included in Sang Han Ron are generally low toxic, and the prescriptions are acting mild with less side effects, but obviously not so easy task to determine the effect of the indivisual drug from the total effects of various prescriptions which are generally consisted of many kinds of crude drugs. About 200 years ago, in the middle of Edo era, a Japanese medical doctor, Yoshimasu Todo wrote a series of books named "Yakucho", in which he described the essential various prescriptions in which the certain drugs plays the main role. This book is very suggestive to evaluate the effects of some Chinese drugs. The actual effects of Chinese medicine and drugs have widely been recognized by the East Asian peoples during their long age experiences, but still it has not been studied sufficiently by modern scientific methods to give generally acceptable evidences. During past some years, my collaborators and I have been engaged to study some well-known Chinese drugs chemically to find out the active principles in determining their chemical structures under the collaboration of pharmacologists, Prof. K. Takagi and his coworkers. In the present lecture, I would like to present two topics from our recent investigations: The studies on the principles of Paeony and Ginseng roots.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.562-570
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• 2003

The awareness of ritual foods in general rituals were surveyed and compared in the Gyeonggi and Gyungsangbuk-do areas in order to identify the characteristics of Korean rituals and establish desirable ritual foods. As materials for "Jeon" (fried pan cakes) in rituals, fish fillets, meat and vegetables were largely used in the Gyeonggi region. In the Gyeongbuk region, all three of these ingredients were the most highly used for "Jeon" also. In the case of rice cakes, "Songpyun" steamed on a layer of pine needles, "Jeolpyun" and "Sirudduk", with a red beans, were mostly used in Gyeonggi-do, while "Songpyun", "Jeolpyun" and "Ingelmi" were largely used in Gyeongsangbuk-do. As seasoned vegetables and herbs, fernbrakes, root of bell flowers, green bean sprouts and bean sprouts were largely used in Gyeonggi-do region, whereas, fernbrakes, bean sprouts, root of bell flowers and spinaches were mainly used in Gyeongbuk region. The use of fernbrakes was highest in both regions. With regard to the number of side dishes, 2∼3 kinds of seasoned herbs and 3∼4 kinds of fruits were mostly used, but with slightly higher numbers in the Gyeongsangbuk-do than the Gyeonggi-do region. With regard to liquor used for rituals, clear strained rice wine was used most in the Gyeonggi-do area, while more unrefined rice wine was used in the Gyeongbuk region. Meat was the most used ingredient in broth slices of dried meat and cod were highly used in the Gyeonggi region, but slices of dried squid were most widely used in the Gyeongbuk region. Most households in both regions tended not to use raw fish in the rituals, and as for the ingredients of Korean Kabobs, meat was the most widely used, then fish and finally vegetables were the most used ingredients. Beef soup was the most used, but more green vegetable soup was used in the Gyeongbuk than the Gyeonggi region. Sweet drink made from fermented rice (sikhe) was generally used in the rituals. It was the most widely used in the Chusok-Hangawi Ritual in the Gyeonggi region, while it was used in the New Year's Ritual in the Gyeongbuk region.

• The Korea Journal of Herbology
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• v.35 no.1
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• pp.1-8
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• 2020

Objectives : This study was conducted to evaluate the effects of Corni Fructus, the dried fruits of Cornus officinalis Sieb., on unilateral common carotid artery occlusion (UCCAO) in mouse model. Methods : The Corni Fructus used in the experiment was extracted with anhydrous methanol, then filtered and freeze-dried. C57BL/6 mice used in the experiments were conducted left UCCAO surgery to set up UCCAO rodent model for mice. The mice were divided into five groups for evaluate the effect of methanol extract of Corni Fructus (COM) on UCCAO induced ischemic brain injury. The expression levels of nitric oxide in cerebrum and serum, body weight change were measured. To determine the effect of UCCAO and COM administration on brain neurons, morphological changes of the cerebrum through a microscope was conducted. And western blot was performed to confirm the underlying mechanism of neuroprotective effect of COM administration. Results : COM administered UCCAO groups (CO50, CO150, and CO500) had no significant effects on nitric oxide production in ipsilateral hemisphere proteins and sera. The CO500, 500 mg/kg COM administration, attenuated UCCAO-induced p38 inflammatory signaling pathway and inflammatory mediators such as iNOS and COX-2. The CO500 group showed resilient morphological changes of hippocampus neuronal cells about brain damage caused by decreased flow of blood. These group also showed decreased inflammation and cellular stress response in neuronal cells. Conclusions : From these results, COM has a neuroprotective property via moderating inflammatory factors and cellular stress inducing factors in brain cells.

• Journal of Life Science
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• v.28 no.3
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• pp.293-299
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• 2018

Viticis fructus (fruits of Vitex rotundifolia) is the dried fruit from Vitex rotundifolia; is a traditional medicine for treating inflammation, migraines, chronic bronchitis, headaches, eye pain, and gastrointestinal infections; and demonstrates various bioactivities, including anti-allergic, anti-cancer, and anti-inflammatory effects, which are partly due to its phenolic compound content. This study examines the inhibitory effects of viticis fructus (fruits of Vitex rotundifolia) on MMP-2 and MMP-9 expression using gelatin zymography and RT-PCR in phorbol-12-myristate-13-acetate (PMA)-induced HT-1080 fibro-sarcoma cells. Fruits of Vitex rotundifolia were extracted twice using dichloromethane ($CH_2Cl_2$) and methanol (MeOH). The combined crude extracts ($CH_2Cl_2$ and MeOH) significantly inhibited MMP-2 and MMP-9 activities in gelatin zymography. The combined extracts were fractionated into n-hexane, 85% aqueous methanol (85% aq. MeOH), n-butanol, and water, successively according to polarity. Among all solvent-partitioned fractions, 85% aq. MeOH fractions showed the strongest inhibition on the activation of MMP-2 and MMP-9 in gelatin zymography. In PMA-stimulated HT-1080 cells, the expression levels of MMP-2 and MMP-9 mRNA were also greatly inhibited by the 85% aq. MeOH fraction. These results suggest that viticis fructus can be used as an excellent source for anti-invasive agents.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.699-710
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• 1996

The sacrificial foods using at 88 villages in Andong area where the village sacrificial rituals are performed, were investigated in 1994. The finding are as follows; 1. Since the village sacrificial rituals keep ancientry, white Baeksulki without any ingredients is used as Ddock (a steamed rice cake) in 74 villages, and in 5 villages the Baeksulki was served just in Siru (a tool used to prepare Ddock). The type of meat serving in rituals has been changing from large animal to small animal and the type of light from bowl-light to candle. 2. Though the ritual observes Confucianism style, memorial address was offered in 34 villages and only in 8 villages, liquor was served 3 times and the address was offered. In 60 villages, liquor was served only once, and calling village god, bowing twice, and burning memorial address paper were performed in order. Burning paper has been meaningful in rituals. 3. Tang (a stew) was served in 21 villages, and in 18 villages even Gook (a soup) was not used. The numbers of village which do not use cooked rice and Ddock are 14, respectively. 4. Fruits are essential in rituals foods. In 63 villages, 3 kinds of fruits are served and this is contrasted with even number of fruits in Bul-Chun-Wi Rituals. 5. In 25 villages, fish and meat are not served. As meat, chicken in 19 village are served. Meat Sikhae (a fermented rice beverage) prepared with meats or fish are served in 5 villages. Slice of dried meat is served in 73 villages commonly. 6. In gender of god for village shrine, woman in 43 villages, couple in 17 villages, man in 9 villages, mountain god in 2 villages, villages tree, etc were enshrined. In 52 villages liquor is served in rituals (liquor is used in 58 villages including serving god), in 28 villages sweet liquor (Gamju) is served for god (sweet liquor is used in 46 villages), and liquor, water, or sweet liquor is just displayed on table but not served in 8 villages. Incensing is found to be not common in village ritual, only in two villages it is performed. The most appropriate rituals food is thought to be pig for mountain god. Home dishes can not be used in village ritual and spoon is not used and chopstick is prepared from wild plant. Meat and fish are used in the raw.

• Journal of Bio-Environment Control
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• v.25 no.3
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• pp.153-161
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• 2016

This study aims to determine the optimal maturity of strawberry fruits as affected by the application of lysophosphatidylethanolamine (LPE) and its optimal concentration for postharvest stability and quality. Prior to application of treatments, fruits that were classified into levels of maturity (0%, 50%, 70% and 100%) were air-dried for 40 minutes and stored in the refrigerator at $4^{\circ}C$ for 12 days. Fruits at 70% maturity were dipped into 0, 10, 50 and $100mg{\cdot}L^{-1}$ LPE solutions for 1 minute. A lower range of concentration (0, 2.5, 5, 10 and $25mg{\cdot}L^{-1}$) was applied to fruits at different maturity levels. Data on fresh weight, hardness at vertical and horizontal loading positions, color index and sugar content during storage were collected. Based on fruits with 70% maturity dipped in LPE concentrations, there were no significant differences found on fresh weight, color index and sugar content. However, the application of $10mg{\cdot}L^{-1}$ LPE gave the highest hardness at vertical loading position while $100mg{\cdot}L^{-1}$ had the lowest average. At lower range of LPE concentrations, fresh weight was not significantly affected by LPE application and maturity levels. Hardness of fruits was mainly based on the maturity of the fruits. Increased hardness was observed in the fruits with 70% maturity dipped into the $5mg{\cdot}L^{-1}$ of LPE solution. The hardness and Hunter's $L^*$ and $b^*$ value of 100% matured fruits gave lowest values despite the application of $25mg{\cdot}L^{-1}$ LPE 12 days after storage.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.112-118
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• 2005

Fig(Ficus carica L.) which belongs to Moraceae family has been used as digestion promoter, cure for ulcerative inflammation and eruption in Korea. Figs have very short preservation period and can be kept only 1 week even in the refrigeration system. The possibility of wine-making from Korean figs was tested by analyzing the fermentation characteristics, proximate analysis and free sugar contents of wine made of slices with 20% sugar addition. Ethanol fermentation of the figs by Saccharomyces cerevisiae was done rapidly. The ethanol contents, pH, total acidity and sugar content were 12.1%, 3.91, 0.42% and 9.9 °Brix, respectively. The results from the sensory evaluation were as follows. The wine made from the sliced figs were better than that from fig juices in their sensory scores. The wine made with frozen figs was not different from that made with fresh ones. To improve the quality of wine, the addition of dried leaf powder in the concentration of 100 ppm were tried and found it was superior to the one made without leaf.

• Journal of the korean academy of Pediatric Dentistry
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• v.10 no.1
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• pp.47-55
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• 1983

The authur surveyed the caries experience of 108 preschool children and collected their five-day dietary data, and evaluated the cariogenicity applied to their diets and discussed the relationship between their caries experience and their diet. The results were as follows: 1. As a frequency of consumption of cariogenic foods by degree of retentiveness, highly retentive foods like sugars and dried fruits had been taken once every 3 days, next highly retentive foods like confections and breads had been taken once everyday, slightly retentive foods like ice-creams and fermented milk also had been taken once everyday, and low retentive foods like soft drinks had been taken once every 6 days. 2. The highest caries experienced children ingested more frequently retentive foods like ice-creams, fermented milk and sugars than the lowest caries experienced children. 3. As a potential cariogenicity, the mean number of cariogenic ingestions in a day was 2.26, the mean retentiveness in a day was 5.93, and the mean cariogenicity score per ingestion in a day was 2.51. 4. The highest caries experienced children had higher values in the mean cariogenic ingestions, the mean retentiveness, and the mean cariogenicity score than the lowest caries experienced children.

• The Journal of Korean Medicine
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• v.24 no.1
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• pp.133-140
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• 2003

Objectives : Kochiae Fructus (dried fruits of Kochia scoparia L. Schrad,) is used in the treatment of skin diseases as internal or external medicine in Oriental Medicine, but there has not been experimental study of Kochiae Fructus as an external medicine. The purpose of this study was to investigate if it has certain effects on the skin or not. Methods : By a skin prick test method, we evaluated the effects of wet dressing with Kochiae Fructus decoction in different concentrations on histamine-induced itch, erythema and wheal responses, and compared them with the effects of calamine lotion and distilled water in 8 healthy volunteers aged 26-32. Results : The mean intensity and duration of itch were most decreased after wet dressing with a Kochiae Fructus decoction of 100mg/150ml. The time required for erythema to reach the maximal size was around 5 minutes in all groups, and the size of erythema was smallest on the skin taking wet dressing with the Kochiae Fructus decoction of highest concentration. The size of wheal was also smallest after wet dressing with the highest concentration Kochiae Fructus decoction. The effects of wet dressing with Kochiae Fructus decoction on skin were dependent on their concentrations. Conclusions : Kochiae Fructus suppressed the histamine-induced skin responses, which supports the ancient herbal literatures which describe that Kochiae Fructus has a certain effectiveness on some skin diseases.