• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.226.2-227
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• 2003

The degree of milling is an important factor in terms of the nutritional value and the economic return of the milled rice. This study was to investigate the changes in compositions of the oils obtained from rice with different degree of milling. The content of total tocols in rice significantly (p＜0.05) decreased, as degree of milling increased. The relative ％ of -tocopherol in brown rice had lower than those in milled rices whereas the relative ％ of -tocotrienol, and -tocotrienol in brown rice higher than those in milled rices. -Oryzanol content significantly (P<0.05) decreased from 198.5 mg/kg rice for brown rice (0% milling) to 65.5 125.0 mg/kg rice for rice samples with 5.6, 8.0, and 9.6 ％ milling. -Sitosterol was most abundant sterol representing 50 ％ - 56% of the total sterol content in all analyzed samples. The content of total sterol as well as each sterol isomers in rice significantly (P<0.05) decreased, as degree of milling increased. A similar trend was observed in changes of octacosanol and squalene.

• Journal of Ginseng Research
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• v.29 no.4
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• pp.206-214
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• 2005

The health function food law has been carried into effect from January 31, 2004 just after the proposal of 'a draft of a proposed law concerning the health function foods for the promotion of a nation health' on November 29, 2000 in Korea. After enforcement of health functional food law, there have been difficult market penetration with overall stagnancy of business activities and the current of health functional food within the country divided two groups. In standardized health functional foods the present condition, nutrition supplementary products (938 items) and red ginseng products (351 items) are prevalent and total 32 products are registered containing lactobacilli (297 items), glucosamine (295 items), ginseng (182 items), yeast(136 items) so on. In 2005, five products (products containing green tea extract, soybean protein, plant sterol, fructooligo sugar and Monascus sp. products are newly notified and raw material or component of total 21 products containing xylitol, teanin extract, sardine peptide are recognized as individual authorized health functional foods. Efficacies of ginseng are studied in many-sided researches but benefits of the ginseng in the health functional food law limited to 3 items (staminaresume, immune enhancement, nourishment robustness). To enlarge functionalities of ginseng it needs raw material and ingredient approval through data application to Korea Food and Drug Administration and this procedure acts as barrier of the functional food development in the ginseng industry. It is necessary to develop the authorized health functional foods for leading health functional food market in the future.

• Food Quality and Culture
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• v.3 no.2
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• pp.82-88
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• 2009

This study developed learning content and web pages providing information on Health/Functional Food (HFF) for consumers who come across information indiscriminately from a variety of advertising media such as the Internet and TV. After coming to an understanding of the current situation through literature review and fact-finding, we collected information and commercials on HFF that are exposed to consumers. Focusing on advanced countries such as the U.S. and Japan, we examined the current status of consumer education programs, especially in terms of HFF industry. Further, we referred to the guidelines for consumer education provided by the U.S. Food and Drug Administration and monitored the information from a web site that sells dietary supplementary products in the U.S. In addition, we surveyed consumer information on foods for special health use provided by the Japanese National Institute of Health & Nutrition, and investigated a DB of raw materials of function food (functionality/safety documents). Upon a literature review, the 13 functions of HFF were classified. As a result of conducting interviews with consumers, we developed content that was fit for consumers' perspectives. Through this research, we established a web page to enable people to search for information by function and then by raw material. After searching for information by raw materials, searching products by raw materials can be done in cooperation with E-marketplace. Subsequently developed content and education programs were offered on an HFF web page, which has been in operation since 2005. Therefore, it is expected that appropriate information on HFF will be available.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.202-207
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• 2019

The objective of this study was to analyze labeling improvements and evaluate willingness to pay for health functional foods with a focus on the caution for intake. For this study, we conducted a survey on health functional food intake behavior, confirmation and improvements of cautions for intake. We assessed the willingness to pay for improvement of the caution for intake. Consumers anticipate improved immune function, and fatigue improvement after consumption of health functional foods. They mainly checked the function components related to efficacy and effectiveness, ingredients and their contents, ingestion amount and method, expiry date and best mode of storage, product name, and cautions associated with ingestion of health functional foods. They has been difficulties in obtaining sufficient caution information for intake from the current labeling method. Therefore, it is necessary to improve the labeling of caution for intake. The analysis indicated that about 5.14% of the respondents were willing to pay more if new labeling was introduces. However, there is still controversy over their safety, which is damaging to the consumers. Therefore, by providing consumers with accurate and detailed information on cautions for intake, it can contribute to securing safety and improving the quality of health functional foods.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.96-98
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• 2003

1. Standard and regulations for functional food evaluation cases form overseas (1) Japan For food function indication, Food Nutrition Improvement Act was amended in September 1991 and they managed functional food after setting specific health food in one of classification of special functional foods. For manification of raw material usage, the classification of health functional foods was performed by their application on: the control of internal organ status, cholesterol, blood pressure, mineral absorption, and prevention of dental caries. (omitted)

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2003.11a
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• pp.74-77
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• 2003

A new health paradigm may be evolving that would place emphasis on the positive aspects of diet, identifying components that are physiologically active and that contribute to the prevention of disease onset. It has been increasingly difficult to evaluate the impact of new bioactive materials and food products on the well being of society. Thus, testing systems for both health function and toxicity have become very elaborate, complex, and interrelated, making their interpretation difficult and open to controversy. To select the proper starting materials, to screen the appropriate health functionality and to determine the efficacy of product, a reliable, reproducible, sensitive and predictive assay is required. Particularly, in uitro assay is the first stage in preclinical test on physiologically active materials and have many advantages in terms of time, cost and convenience. However, several factors as well as some limitations should be considered in this assay system. This presentation, therefore, will address the use of in uitro assays for evaluating physiological functionality of foods coupled with general consideration.

• Journal of Korean Dental Science
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• v.16 no.2
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• pp.105-114
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• 2023

The axial contour and proximal contact of the prosthesis affect periodontal health, food impaction, and patient satisfaction. This narrative review provides a summary of articles regarding the axial contour and proximal contact of a fixed dental prosthesis on periodontal health and physiologic function. By acquiring a comprehensive understanding of the axial contour and proximal contact of teeth and prostheses, as well as their functional significance, the virtual design of fixed dental prosthesis can be optimized to maintain periodontal health and promote physiologic function effectively.

• Food Quality and Culture
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• v.3 no.2
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• pp.74-81
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• 2009

This study investigated consumers' recognition on shelf life of health functional foods to set up their rational expiration date. For this study 107 male and female adults aged 20 to 59 years were randomly selected as major consumers of health functional foods. And their data were analyzed with SPSS 17.0. The questionnaire included questions asking a consumer's recognition on the shelf life of health functional foods and how to treat health function food passing its shelf life. In this study, the consumers were found to pay attentions considerably to the shelf life. But most of them did not know an accurate meaning of the shelf life of health functional food and mistook it for expiry date. In addition, the consumers doubted safety of health functional foods passing the shelf life. Therefore, education for consumers about an accurate meaning of the shelf life was needed. The results of this study were considered to be helpful to set up a reasonable expiration date for health functional food.

• Food Industry And Nutrition
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• v.9 no.1
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• pp.15-22
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• 2004

Foods contain various biologically functional components which contribute to our health. As shown in Table 1, bioregulatory function of food components are classified into five categories. In the enhancement of biodefense system, dietary fibers (DF), unsaturated fatty acids (UFA), antioxidants are effective. These components are also, effective in other categories. This means that food components are multifunctional. To maintain our health, effective use of multi-functional activity of food components is essential. (omitted)

• Food Science of Animal Resources
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• v.31 no.1
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• pp.1-8
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• 2011

A unique biophysical membrane which surrounds the milk fat globules is called the milk fat globule membrane (MFGM). Various researches were studied about origin, composition, structure and bioactive components of MFGM. Bioactive protein components of MFGM play an important beneficiary function such as defense mechanism in new born. Among the bioactive lipid components from MFGM phospholipids showed health enhancing functions. The phospholipids also help in the production of certain dairy product from deterioration. MFGM phospholipids also showed antioxidant activity in some dairy products such as butter and ghee produced from milk of buffalo. Based on the beneficial effects, researchers developed MFGM as functional ingredients in various food products. This current review focuses on health enhancing function of MFGM and its components in various dairy products.