• Journal of Nutrition and Health
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• 제41권8호
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• pp.832-838
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• 2008

본 연구는 성인 직장 여성들을 대상으로 건강기능식품 섭취실태와 관련 요인들을 알아보고자 실시되었다. 서울 및 일부 경기도 지역에 거주하는 성인 직장 여성 가운데 건강기능식품을 섭취한다고 밝힌 558명의 사람들을 대상으로 건강기능식품과 관련된 설문지를 작성하도록 하여 통계 분석하였다. 건강기능식품의 섭취 목적은 피로회복과 체력증진을 위해서가 가장 많았으며, 다음으로 영양보충, 질병예방이나 치료 목적 순으로 조사되었으며, 건강기능식품의 소비 패턴과 관련된 요인으로는 연령이 높을수록 섭취가짓수와 섭취기간, 구매비용 등이 유의적으로 증가하였고 (p < 0.05), 비만도가 높을수록 섭취기간, 구매비용 등이 유의적으로 증가하였다 (p < 0.05). 건강기능식품에 대한 지식 정도는 연령이 높고 기혼자 군에서 낮았으며 통계적으로도 유의하였다 (p < 0.005). 건강기능식품 관련 정보의 출처는“가족이나 주변사람의 권유”에 의해서가 가장 많아 직장여성의 경우 건강기능식품과 관련된 정보를 유통경로나 대중매체를 통해서보다는 주변의 인적 경로를 통해 얻는 경향이 높았다. 본 조사 결과 직장 여성 가운데 연령이 높고 비만도가 높은 집단이 섭취가짓수, 최대섭취기간, 구매비용 등이 높았던 반면 건강기능식품에 대한 지식 정도는 연령이 높을수록 낮았다. 직장과 가사생활로 올바른 교육의 기회가 적은 직장 여성 중에서도 특히나 연령이 높고 비만도가 높은 집단에게 적극적인 도움을 줄 수 있는 전문 상담 영양사의 배치 등 실질적인 방법이 필요할 것이며, 잘못된 섭취로 인한 오남용을 줄이기 위해 지속적인 연구와 노력이 필요할 것으로 사료된다.

• 한국축산식품학회지
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• 제32권6호
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• Preventive Nutrition and Food Science
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• 제21권1호
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• pp.1-8
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• 2016

Increasing knowledge on the link between diet and human health has generated a lot of interest in the development of functional foods. However, several challenges, including discovering of beneficial compounds, establishing optimal intake levels, and developing adequate food delivering matrix and product formulations, need to be addressed. A number of new processes and materials derived from nanotechnology have the potential to provide new solutions in many of these fronts. Nanotechnology is concerned with the manipulation of materials at the atomic and molecular scales to create structures that are less than 100 nm in size in one dimension. By carefully choosing the molecular components, it seems possible to design particles with different surface properties. Several food-based nanodelivery vehicles, such as protein-polysaccharide coacervates, multiple emulsions, liposomes and cochleates have been developed on a laboratory scale, but there have been very limited applications in real food systems. There are also public concerns about potential negative effects of nanotechnology-based delivery systems on human health. This paper provides an overview of the new opportunities and challenges for nanotechnology-based systems in future functional food development.

• 식품산업과 영양
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• 제18권1호
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• pp.1-7
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• 2013

• 한국지역사회생활과학회지
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• 제22권2호
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• pp.223-234
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• 2011

The purpose of this study was to explain consumption experience of vitamin/mineral, aloe, calcium, red ginseng and glucosamine. It also explains influencing factors such as health related factors(importance of healthy eating, perceived role of food for health, health motivation), consumer attitude of healthy functional foods(reward from using healthy functional foods, confidence in functional foods) and individual characteristics(age, sex, education, income) on them. To do this, LIMDEP program was applied to estimate the logit model. The results of this study were as follows: 1) The levels of health motivation, reward and confidence from using healthy functional foods were found to be relatively low, while the levels of importance of healthy eating and the perceived role of food for health were found to be relatively high. It might imply that consumers would have some interest for health and food consumption. Also consumers expressed to have some experience for vitamin/mineral(50%), aloe(16%), calcium(23%), red ginseng(40%) and glucosamine(17%). 2) For influencing factors, age was found to be significantly influential to all of the products. If consumers were getting older, they were more likely to consume the products. In addition, reward from using healthy functional foods was found to significantly influence consumption experience of vitamin/mineral and calcium. If consumers perceived more reward from using vitamin/mineral and calcium, they were more likely to consume the products. For aloe, confidence in healthy functional foods was found to significantly influence consumption. Furthermore, sex was found to be a significant factor for consumption of vitamin/mineral.

• 한국임상약학회지
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• 제25권4호
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• pp.286-295
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• 2015

Objective: This experiment is to study how elderly group and their various lifestyles interact with health functional foods, according to their selection behavior. Different lifestyles will be observed closely, as well as how different health conditions and consumer involvements will affect critical decision making in selecting health functional foods. Method: Theories and discoveries from original advanced research were compared parallel to the new study. Results: First, cluster analysis and exploratory analysis were performed amongst different elder lifestyles. Lifestyle exploratory analysis was used for healthy, unique, leisure, and economical-style elders. Cluster analysis was used for material trend oriented, health oriented, complacent oriented-style elders. Health Functional Foods' selection trait Exploratory Factor Analysis showed that product's originality (function, uniqueness, specialty, compatibility, distributor, expiration date), quality (amount, daily dose, visual representation, accessibility, portability, natural ingredients), and popularity (product container, brand image, taste and smell, advertised product, domestic or import, well-known function) were the three main causes. Secondly, the amount of benefits for the elderly group health lifestyle were affected by 'Interest in health', 'Notability of the health functional food', and 'Functionality approved mark'. Specifically, the importance of, 'Interest in health', 'Notability of health functional food', and 'Functionality approved mark' were noticeably high within health oriented elders. Lastly, after examining the data from elder lifestyle's relationship with health functional food selection trait, all three different results showed equal importance. If you closely examine material trend oriented elderly group, selection trait showed distinctively high regards in 'Fundamental Attribute', 'Typical Attribute', and 'Cognitive Attribute'. Health oriented elders showed their distinctively high regards in 'Natural Attribute', and less consideration in 'Typical Attribute' and 'Cognitive Attribute'. Complacent oriented-style elderly group showed less focus on 'Fundamental Attribute', and even less in 'Typical Attribute', and 'Cognitive Attribute'. Health oriented elderly group concluded with above data from the fact that they showed most importance and involvement in health beneficial products that are scientifically proven. Material trend oriented elderly group showed balanced traits in their concluded data, showing that they prefer function, safety, as well as the brand image and their reputation. Also, they consider the products' outer elements, such as design and product name, in order to sense inner functions. Conclusion: So, Silver Business corporations must develop products to fulfill the market demands, and strategize marketing plans to better target the correct audience.

• 한국식품영양과학회지
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• 제43권2호
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• pp.293-299
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• 2014

글루코사민의 관절건강 기능성을 건강기능식품 재평가 기준에 맞추어 체계적 고찰을 실시하였다. 2012년 5월 기준 DB 검색을 통해 703건의 자료를 수집하여, 선정/제외 기준에 따라 선별한 결과 총 34건의 연구가 평가되었다. 34건 중 28건(4,225명)의 연구에서 통계적으로 유의한 개선 효과가 나타났으며(P<0.05), 일일 섭취량은 1.5~2 g으로 공전에서 제시되어 있는 섭취량 범위에 해당하였다. 글루코사민의 기능성 재평가 이후의 연구 결과는 16건이었고, 이 중 1,158명 대상 14건의 연구에서 유의한 관절건강 개선효과를 보였다(P<0.05). 연구대상자에 따른 분석 결과, 방사선 검사 기준에 따라 관절 연골의 손상 정도가 심한 대상자를 제외한 연구는 11건이었으며, 이 중 2,934명 대상 10건의 연구에서 글루코사민이 관절건강에 유의한 개선 효과를 보였다(P<0.05). 따라서 현시점에서 건강기능식품인 글루코사민의 관절건강 기능성은 인정될 것으로 판단되나 향후 연구 결과 추이를 지속적으로 지켜볼 필요가 있다.

• 스마트미디어저널
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• 제13권8호
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• pp.49-57
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• 2024

본 논문에서는 최근 고령화 사회로 진입하면서 건강기능식품에 높은 관심과 머신러닝의 발달로 질병을 고려한 맞춤형 건강기능식품을 추천할 수 있는 알고리즘을 제시하였다. KNN 알고리즘을 적용하여 질환에 대한 분석과 공개된 건강기능식품 정보, 국가 공공데이터의 매칭 기법을 적용하여, 맞춤형 건강기능식품 추천에 대한 플랫폼의 기초 워크프레임을 제시하였다. 신뢰성 높은 질환 대비 건강기능식품 사이의 매칭을 위해서, 상관관계를 분석하고, KNN알고리즘의 고도화를 위한 변수의 적절성과 정확도를 분석하고, 향후 공개되는 정보와 학습 모델의 개선을 통해 제안하는 시스템의 개선 방향에 대해서 도출하였다.

• 한국식품위생안전성학회지
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• 제35권3호
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• pp.213-218
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• 2020

본 연구는 건강기능식품 호로파종자식이섬유 중 4-hydroxyL-isoleucine에 대한 분석법을 개발하는 연구이다. 최적분석 조건을 확립하기 위해 시료 채취량, 전처리 용매 및 이동상 용매 조건을 비교 검토하였으며, HPLC-PDA를 이용하여 시료 중의 4-hydroxy-L-isoleucine를 분석하였다. 분석 시 사용한 컬럼은 Capcell Pack UG120 C₁₈ (Shiseido, 4.6×250 mm, 5 ㎛)이며, 유도체 시약으로 OPA를 선정하였다. 확립된 시험법에 대해 특이성, 직선성, 검출한계, 정량한계, 정확성, 정밀성 등의 밸리데이션을 수행하였다. 5-100 ㎍/mL 농도에서 결정계수(R²) 0.999 이상으로 높은 직선성을 확인하였다. 또한, 회수율은 91.7-96.4%이었고, 정밀성은 0.5-1.1%의 상대표준편차(%RSD)를 확인하였다. 개발된 시험법은 호로파종자추출물 중 4-hydroxy-L-isoleucine 분석을 위한 시험법으로 활용되기에 적합한 것으로 판단된다.

• Journal of Ginseng Research
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• 제42권4호
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• pp.549-561
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• 2018

Ginseng has been traditionally used for several millennia in Asian countries, including Korea, China, and Japan, not only as a nourishing and tonifying agent but also as a therapeutic agent for a variety of diseases. In recent years, the various effects of red ginseng including immunity improvement, fatigue relief, memory improvement, blood circulation improvement, antioxidation, mitigation of menopausal women's symptoms, and anticancer an effect have been reported in clinical as well as basic research. Around the world, there is a trend of the rising consumption of health functional foods on the level of disease prevention along with increased interest in maintaining health because of population aging and the awareness of lifestyle diseases and chronic diseases. Red ginseng occupies an important position as a health functional food. But till now, international ginseng monographs including those of the World Health Organization have been based on data on white ginseng and have mentioned red ginseng only partly. Therefore, the red ginseng monograph is needed for component of red ginseng, functionality certified as a health functional food in the Korea Food and Drug Administration, major efficacy, action mechanism, and safety. The present red ginseng monograph will contribute to providing accurate information on red ginseng to agencies, businesses, and consumers both in South Korea and abroad.