• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2012년도 심포지엄 및 춘계학술발표회
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• pp.5-6
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• 2012

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2004년도 Annual Meeting and International Symposium
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• pp.103-109
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• 2004

The obese population has been increasing over the world wide and obesity became a socioeconomic problems. It is become more serious by the accumulation of the knowledge that the obesity is related directly or indirectly with several diseases like, diabetes, hypertension, etc. With these reasons, many functional food or agents for the purpose of weight loss have been developed. However, most of these remedies are unproven and some have produced even dangerous side effects due to the ephedrine alkaloids contained in Ma-Hang. Because of these reasons, they banned using of these agents in US and regards the antiobesity functional agents as drugs in Europe. Several functional agents are known for weight loss activities like, HCA, L-canitine, CLA, chitosan, calcium supplements and capsaicin containing red pepper, kimchi and kochujang. We describe here about the function, efficacy and mechanism of these antiobesity functional agents. Furthermore, the trial of the mixture of weight loss related herbal ingredients for safe multifunctional antiobesity functional agents are discussed here, as well.

• 한국조리학회지
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• 제9권4호
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• pp.191-202
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• 2003

21세기 화두를 한마디로 말하면 건강일 것이다. 건강을 위해서 각종 운동 방법 및 운동기구와 건강 보조식품의 판매가 급성장을 하고 있으나, 우리가 섭취하는 음식 즉 식단에 대해서는 무관심하다. 예전에 비해 먹거리인 식재료는 매우 풍부해졌으나 영양 불균형은 오히려 증가하는 추세이며, 잘못된 식생활 습관으로 발생하는 만성질환인 성인병과 생활 습관병의 발생은 심각한 사회적 병리현상으로 나타나고 있다. 따라서 식품도 이젠 맛, 영양을 강조하던 단계에서 인체의 생리적 기능 항진과 질병의 예방 및 치료가 가능한 기능성 식품으로 발전하고 있다. 약선은 동양철학 및 동양 의학의 원조라고 할 수 있는 중국의 의학과 화려한 음식 문화가 만들어낸 것으로 음식에 한약재의 유용성분을 넣어 기능성을 살린 먹거리로 한의학의 약식동원을 기본 이론으로 하고 있다. 중국약선에서는 식품을 차거나 시원한 식품인 한량(한량), 따뜻하거나 뜨거운 (온열) 식품, 즉 한(한), 량(량), 온(온), 열(열) 4가지로 분류하고, 쓴맛(고), 단맛(감), 매운(신), 짠맛(함), 신맛(산) 등 5가지 기본맛으로 식품을 구분하고 있다. 약선식품의 작용은 질병의 예방과 신체 장기를 자양하거나, 기혈, 골격, 피부 등을 자양하고, 노화방지와 질병의 치료작용이 있다. 우리나라에서는 일부 궁중음식원과 산사 음식에서 약선 개념을 도입하고 있으나 아직까지 체계적인 이론 정립과 연구는 미비한 실정으로 본 연구를 통해 궁중의 약선 관련 문헌을 고찰해 보고, 우리나라 실정에 적합한 약선의 도입과 연구발전에 필요한 기본자료로 제공하고, 약선을 이용한 새로운 건강 기능성 조리개발에 도움이 되고자 하였다.

• 한국식생활문화학회지
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• 제19권2호
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• pp.150-157
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• 2004

As an attempt to develop new functional health beverage by using medicinal herb, green ginger(Zingiber officinale Roscoe), we investigated the effect of Zingiber officinale on blood pressure and regional cerebral blood flow (rCBF) of rats with Zingiber officinale extracts. Zingiber officinale extract increase rCBF significantly. The drink produced consisted of Zingiber officinale extract 1.825%, maltitol syrup 17.0%, citric aicd 0.06%, ascorbic acid 0.02%, stevioside 0.001%, ginger flavor 0.11% and water. Brix, pH and acidity of product were 13.7, 4.4 and 0.09, respectively. This drink had good score by the sensory evaluation. The above results showed that development of such functional beverage using Zingiber officinale can used as a functional material improving blood circulation in beverage industry.

• 대한한방소아과학회지
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• 제25권1호
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• pp.111-118
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• 2011

Objectives: The purpose of this study is to examine the different preferences between herbal medicine and health functional food, and analyze the reasons for the preferences to figure out the better way of promoting herbal medicine. Methods: 500 questionnaires has been handed out to the parents having elementary school students in Gyeonggi-do province, and 331 questionnaires has been collected and evaluated for this study. Results: Among the 331 responses, 58.4% were female, and 41.6% were male. The percentages of the subjects who consume health supplements and that of herbal medicines were 67.4% and 59.2% respectively. The preference rate for the health supplements was 57.6%, and for herbal medicines was 42.4%. The major reason of taking the health supplements was that they were convenient to consume(54%). The major reason for choosing herbal medicines was that people 'expect them to be more effective'(72.7%). However, the problem with Herbal medicine was their consumptions were inconvenient (39.8%), and their tastes was unfavorable. The most preferable form of herbal medication was pills(50.6%), followed by syrup(22.9%). Pertinent price for herbal medication, the participants were favorable to pay 30,000 within a week. For the question on when to start taking the herbal medication, 18 months after was the popular answers from the participants. Conclusions: Among the 331 subjects, the percentage of consuming the health supplements (67.4%) was higher than that of consuming the Herbal Medicine (59.2%). Also the preference was higher than the Herbal Medicine. The reason why the participant preferred health supplements was that they were 'easy to take', The reason for subjects' great preference in herbal medicine was based on their conception that herbal medicines were highly effective. When taking herbal medicine, participants addressed inconvenience in consuming, and unfavorable taste as the biggest problems. Also they thought that pills would be most convenient form of herbal medicine to consume. For the proper price, they were willing to pay less than 30000won, lower than a market price, per a week for the herbal medicine. Most parents thought that proper age of taking herbal medicine is ' 18 month after the birth'. Taking these into account, different perspectives on herbal medicine is necessary at the very moment.

• 동의생리병리학회지
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• 제18권4호
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• pp.1134-1139
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• 2004

This study was conducted to investigate the application possibility of leaf and stem extract(LSE) from the mixture of leaf and stem of ginseng radix(Panax Ginseng CA Meyer). This study measured antifatigue effects by rota-rod test and swimming test. Also we examined the cell toxicity in normal liver and kidney cells, and acute toxicity in mice. Dropping times of LSE treated group decreased about 39-83% compared to the control group according to supplementation intake levels. Swimming time in LSE treated group increased compared to the control group at short and long supplementation. Negative effects were not found from the results of the cell toxicity. Also acute toxicity not shown. These results imply that the leaf and stem of ginseng radix could be used as possible food resources and functional food material and feed stuff.

• 대한한방소아과학회지
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• 제23권3호
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• pp.143-153
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• 2009

Objectives The purpose of this study is to get the basic information from patients how much they understood about their medication and also to know whether patients are making reasonable drug choice between Health Functional Foods and Herbal medicine. Methods 500 questionnaires were handed out to the parents of students in two elementary schools located in OO, Junlabukdo province. 421 questionnaires were completed to be evaluated. Results Among 421 subjects, 53.0% were female, and 47.0% were male. The percentages of the subjects consuming Health Functional Foods and herbal medicine were67.7% and 67.8%, respectively. Among those people who consumed Health Functional Food, 44.1% were using nutritional supplements, red ginseng or ginseng products (26.9%), chlorella products (11.5%), and plum extract products (7.7%). As for the reason to consume Health Functional Foods were varied, but 'in order to be healthy, although currently displaying no illness.'(43.0%) were the most responses among the given choices. On the other hand, the reason for consuming herbal medicine was 'In order to grow taller'(26.1%), 'In order to cure weak physical state frequently displaying common illnesses',(25.9%), and 'In order to cure diseases.'(23.3%). For the questions about effectiveness after consumption,the 69.9% subjects said that it seemed to be effected, and that % was slightly higher than that of subjects with consuming Health Functional Foods(64.4%). For question concerning preferences between Health Functional Foods and herbal medicine, 57.5% chose herbal medicine, and this percentage was higher than that of Health Functional Foods(42.5%).As for the reasons of additional consumption of the Health Functional Foods, subject answered as 'Easy to consume.'(41,6%), which was the most common among the subjects consuming Health Functional Foods. On other hand, the subjects of herbal medicine answered as that herbal medicine is 'more effective'(45.7%), and 'more trustworthy in preventing side-effects.'(40.3%). After consumption of the herbal medication, only 3.9% of the subjects consuming either Health Functional Foods or herbal medicine had side-effects. The most common side-effects were 'dermal reaction' which is normally caused by Health Functional Foods and 'indigestion' problems caused by herbal consumption. Conclusions According to the 421 subjects those involved in study, the percentages of consuming Health Functional Foods(67.7%) and herbal medicine(67.8%) were similar. The most commonly consumed products were a type of Health Functional Foods which were the nutrition-supplying products. Ginseng or red ginseng products were the next commonly used products. Health Functional Foods were commonly consumed for preventing illness and maintaining health rather than any other purpose. In contrary, herbal medicines were more commonly consumed for purposes such as for growth or treating certain type of disease. As a result of consumption, more than half of both subject replied as 'satisfied'. As for the side effects, dermal reaction was the most common problem for those with consuming Health Functional Foods, while indigestion was the most common side effect from the subjects with consuming herbal medicine.

• 한국축산식품학회지
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• 제36권1호
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• pp.90-99
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• 2016

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt.

• 제3의학
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• 제2권1호
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• pp.13-23
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• 1997

Modern medicine can not solve all the problems caused by many intractable, chronic and aging related diseases hence more people have come to recognize the role of foods for the promotion of good health as well as prevention from illness. Further more, controlled diet are proven to be used as effective cures for certain diseases. In this paper, the definition, functional factors and mechanisms of designer(funtional) foods are reviewed. Especially, the biofuntional activities of herbal medicines which also can be treated as designer foods are intensively noted in this paper.

• Preventive Nutrition and Food Science
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• 제13권3호
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• pp.204-211
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• 2008

Fish protein hydrolysates (FPHs) with different degrees of hydrolysis by treatment with alcalase, pronase, flavourzyme and trypsin and isolated peptide were prepared from Hwangtae (yellow dried pollack, Theragra chalcogramma). Hwangtae protein hydrolysate was fractionated according to the molecular weight into six major types of APO1 (1.3 kDa), APO2 (1 kDa), APO3 (<1 kDa), APACE (<1 kDa), APG1 (70 kDa) and APG2 (70 kDa) isolated from the hydrolysate using consecutive chromatographic methods. Soluble peptide were produced from Hwangtae and evaluated for their nutritional and functional properties. Some functional properties of FPHs were assessed and compared with those of egg albumin or the soybean protein. APO2 had the highest nitrogen solubility value (94.2%), emulsion capacity and emulsion stability of the Alaska Pollack peptide ranged from 12.4 to 39.5 (mL of oil per 200 mg of protein) and 44.0% to 77.5%, respectively. Highest and lowest fat adsorption values were observed for APG1 (9.9 mL of oil per gram of protein) and APO3 (3.8 mL of oil per gram of protein), respectively.