• Food Quality and Culture
• /
• v.2 no.1
• /
• pp.6-12
• /
• 2008

This study examined the actual consumption status and consumer preference for juk via questionnaire survey to provide useful basic data for the development of diversified commercial juk products. The survey data were collected from a target number of 450 participants living in the Seoul area. The subjects represented different age groups (over 20 years old) and both genders. Through a market survey based on five different retailers, which included juk-specialty stores, supermarkets, and local shopping marts, 17 kinds of commercial juk were chosen for the survey. Consumption frequency and purchasing factors were examined, along with preferences toward commercial juk products and areas for quality improvement. The results revealed that 54.0% of the respondents consumed commercial juk, and male consumers exceeded female consumers in number. It was also shown that those in their $20^{\circ}{\O}s$ consumed commercial juk products the least as compared to other age groups. With regard to commercial juk preferences by type of production mode, females especially preferred specialty store juk while males preferred retort juk sold in supermarkets or local shopping marts. In addition, 85.7% of the total respondents indicated that commercial juk should be further improved in quality, and they specifically noted possible improvements in the areas of 'choice diversification' and 'healthy juk' products. Therefore, one can conclude that by making such improvements, increase in consumption and further diversification of commercial juk products could be realized.

• Korean Journal of Community Nutrition
• /
• v.9 no.4
• /
• pp.536-544
• /
• 2004

To evaluate the antioxidative effect of maengjong-juk (Phyllostachys pubescens) extract coated rice in vivo system, maengjong-juk extract coated rice diets were fed to C57BL/6 mice for 16 weeks. Plasma total antioxidative capacity, hepatic lipid peroxidation, protein oxidation, activities of antioxidative enzymes and total glutathione content were measured. Plasma total antioxidative capacity was elevated significantly in maengjong-juk extract diets supplemented group in a dose dependant manner. Hepatic TBARS contents were significantly decreased in maengjong-juk extract diets supplemented group compared to high cholesterol group. Maengjong-juk extract coated rice diets suppressed the protein oxidation significantly in liver. Activities of hepatic antioxidative enzymes such as total SOD, CuㆍZn-SOD, Mn-SOD, GSH-Px and catalase activities of maengjong-juk extract coated rice diets were significantly higher than those of high cholesterol diet. Total hepatic glutathione content was significantly increased by maengjong-juk extract coated rice diets administration. According to this study, numerous antioxidative materials and phytochemicals containing in maengjong-juk extracts appear to protect antioxidative systems in C57BL/6 mice fed bamboo extract coated rice diet. (Korean J Community Nutrition 9(4): 536∼544, 2004)

• Korean journal of food and cookery science
• /
• v.30 no.2
• /
• pp.219-227
• /
• 2014

The objective of this study was to research the health status of the elderly population and their perception and compliance to cook medicated juk. The results from this research will be used as basic data for medicated juk development. In addition, the purpose of this study was to find a way to popularize the juk and improve their usage as medicated juk in communal feeding and convalescent hospital for elderly. The study surveyed 300 elderly residents of age over 65, in Daejeon. The following data were collected: general characteristic, health status, perception of medicated juk, and preferred kind of juk for cooking. Moreover, the study researched the constraints in cooking the juk. Data were analyzed by SPSS Windows V. 18.0 and t-test verified the differences among the questions, according to frequency analysis of each item and characteristics of the aged. You might want to specify this characteristic. Within the surveyed elderly population, 80.6% had various existing diseases with circulatory diseases being the most prevalent with 68.9%. This emphasizes on the significance of proper diet, but this recognition is not put into practice. The survey also showed that as the individuals age, they tend to care less about the necessity of proper diet. Despite of this lack of perception, 84.5% of the elderly population responded positively to the question, "Would you like to have medicated juk for curing diseases, if such juk is available?" In addition, the elderly population was in favor of developing the juk that helps to prevent and cure diseases, and many were willing to cook them. The reasons behind their will to cook are arranged in the following order: higher efficacy in curing disease than regular juk, excellence in nutrition, and unavailability of the medicated juk in the stores that requires them to cook. The sources constraining the elderly population in cooking are arranged in the following order: not knowing how to cook the juk, lack of physical strength, financial burden, and lack of information order. Please clarify this part. Suggested change: not knowing what medicated juk is. Furthermore, the main obstacle in cooking the juk is lack of cooking technique, followed by inaccessibility to the ingredients and the financial burden to purchase the ingredients.

• Korean Journal of Pharmacognosy
• /
• v.43 no.3
• /
• pp.198-200
• /
• 2012

Korean Folk Medicine 'DdaeJukNaMu' has been used mainly to cure toothache and neuralgia. With regard to the botanical origin of 'DdaeJukNaMu', it has been considered to be Styrax species of Styracaceae, but there was no pharmacognostical confirmation on it. To clarify the botanical origin of 'DdaeJukNaMu', the anatomical characteristics of the branch of Styrax species growing wild in Korea, Styrax japonica and Styrax obassia were studied. As a result, it was clarified that 'DdaeJukNaMu' was the branch of Styrax japonica.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.4
• /
• pp.589-601
• /
• 2011

The purpose of this study was to investigate changes in the cooking process of $Pat-juk$(red beans porridge), $Jat-juk$(pine-nut porridge) and $Tarak-juk$(milk porridge) in cooking books published after Korean modern era, approximately from late 19th century to the present. We analyzed 11 historical cook books were analyzed. It is found that the amount of red beans used for $Pat-juk$ was the same or more than that of rice but never less than rice. Only one cook book suggested sugar as seasoning for final taste, but all the other cook books mentioned salt for final taste. $Hangukeumat$(1987) suggested the method for obtaining optimum color for $Pat-juk$. After smashing and passing through the cooked red beans, collecting the red bean water to boil first and then adding the passed through red beans to boil together, in which rice will be added the last to be boiled. For $Jat-juk$, the ratio of the amount of pine-nut and rice were varied among cook books that the amount of pine-nut can be more, same or less than rice. $Jat-juk$ can have salty or sweet, so sugar, honey or salt were used for final seasoning. Pine-nut and rice were cooked together or cooked successively depending on cook books. The changes in cooking procedures of $Tarak-juk$ were the portion of milk used and the method of preparing rice before making the porridge. Firstly, the portion of milk increased over time. $Tarak-juk$ can be also tasting both sweet or salty, so sugar or salt was used for final seasoning. Secondly, two method of preparing rice were found; one is that rice was ground after soaking in water and the other is that rice was ground and toasted before putting into the porridge. When the ground rice was toasted, the milk was added with water at the same time because the cooking time of the porridge with toasted rice was shortened so that the milk could be added earlier than the other method without the risk of sticking on the bottom of the pot. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined. Also after restoring all the cooking methods suggested in cook books, the comparison of the sensorial and nutritional value needs to be carried out for applying or reinventing new recipe for food industry.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.5
• /
• pp.438-449
• /
• 2013

During the Joseon Dynasty, medicinal foods derived from herbs were often more effective than traditional medicines. In addition, the royal family of the Joseon Dynasty believed that foods could be used as various disease treatments. Grain-based foods, especially medicinal porridges (藥粥), were most frequently used for diet therapy. We investigated various types of diet-related diseases suffered by King Injo (仁祖) as well as how the diseases were treated using medicinal porridges based on information in the SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty. This study examined the SeungjeongwonIlgi of King Injo from his1st year (1623) to 27th year (1649) on a website database maintained by the National Institute of Korean History. According to the records, King Injo suffered from severe diarrhea several times due mainly to febrile disease (煩熱症) as well as abdominal dropsy (脹滿) throughout his entire life. Major diseases affecting King Injo were due to his unhealthy eating habits and psychological factors. For treatment, royal doctors prescribed around 15 medicinal porridges, including nelumbo (seed) porridge (Yeonja-juk), milk porridge (Tarak-juk), Chinese dioscorea porridge (Sanyak-juk), mungbean porridge (Nokdu-juk), perilla seed porridge (Imja-juk), adzuki-bean porridge (Pat-juk), soybean porridge (Kong-juk), Korean-leek porridge (Buchu-juk), and so on, in addition to other medical treatments. Diet therapy using medicinal porridges has been used throughout history since the Joseon Dynasty period. However, knowledge of traditional diet therapy and medicinal porridges used by monarchs in the Joseon Dynasty is insufficient. Therefore, in-depth study is needed to understand the theory of traditional medicinal foods as well as explore their application to patients in the context of modern medicine.

• The Journal of Internal Korean Medicine
• /
• v.12 no.2
• /
• pp.44-51
• /
• 1991

This study has been carried out to investigate the cause and symptom of coughing made of foods and wine by referring to 43 literatures. The results were obtained as follows; 1. The factor causing Sik Juk Su ( 食積嗽 ) is Dam Yeum ( 痰飮 ) made from mistaking meals. 2. Excepted Sik Juk Su ( 食積嗽 ), Coughing made of foods and wine are Bi Hae ( 脾咳 ), Uey Hae ( 胃咳 ), Dam Su ( 痰嗽 ). Ju Su ( 酒嗽 ). Han Su (寒嗽). 3. The symptom of Sik Juk Su ( 食積嗽 ) is as follows. pale-looking cough in early morning pain of right sub-ribs body tired low appetite body fever vomitting acid 4. Excepted Sik Juk Su ( 食積嗽 ), the symptom of Coughing made of foods and wine are simulanted of Sik Juk Su ( 食積嗽 ).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.6
• /
• pp.973-980
• /
• 2004

To evaluate the antioxidative effect of rice coated with maengjong-juk extract in vivo system, rice coated with maengjong-juk extract diets were fed to NZW rabbit for 16 weeks and lipid peroxidation, protein oxidation, activities of antioxidative enzymes and total glutathione content in tissues were measured. TBARS contents in liver and spleen were significantly decreased in maengjong-juk extract diet group compared to control group, while those in kidney and heart tissue were not significantly different. Maengjong-juk extract diet suppressed the protein oxidation significantly in liver, spleen, kidney and heart tissues. Hepatic total SOD, Cu$.$Zn-SOD and Mn-SOD activities of maengjong-juk extract diets were significantly higher than those of control diet. GSH-Px and catalase activities of maengjong-juk extract diet were higher than those of control, while GR activities show no significant difference between the two groups. Total hepatic glutathione content was significantly increased by maengjong-juk extract diet. According to this study, many antioxidative materials and phytochemicals in maengjong-juk extracts seems to protect tissues from oxidative stress by stimulating antioxidative systems in atherosclerotic rabbit fed high cholesterol diet.

• Journal of Applied Biological Chemistry
• /
• v.53 no.2
• /
• pp.116-119
• /
• 2010

A Maengjong-juk (Phyllostachys pubescence) leaves tea was prepared by using a series of drying/roasting and rolling processes. The produced tea contained abundant dietary fibers (60.42%), $\beta$-carotenes (7.9 mg RE%), and calcium (437.1 mg%). Also the polyphenol content ($155.33\;{\mu}g/g$-tea) and DPPH free radical scavenging activity ($IC_{50}=212\;{\mu}g/mL$) of Maengjong-juk leaves tea were greatly higher than those of simply dried leaves. These results imply that the tea preparation is effective to utilize the useful components of Maengjong-juk leaves.

• Herbal Formula Science
• /
• v.17 no.2
• /
• pp.123-132
• /
• 2009

Acetaminophen (AP) is widely used as an over-the-counter analgesic and antipyretic drug. AP-induced hepatotoxicity is a common consequence of AP overdose and may lead to acute liver failure. In this study, we investigated the liver damage in mice using single dose (300 mg/kg) of AP and the possible protective effects of administration (50-200 mg/kg body weight) of Joo-Juk on acetaminophen-induced liver damage in mice. The alanine aminotransferase (ALT), and aspartate aminotransferase (AST) activities were determined in the plasma of mice. The effect of Joo-Juk on lipid peroxidation product thiobarbituric reacting substances (TBARS) and some antioxidant enzymes superoxide dismutase (SOD), catalase, d-aminolevulinate dehydratase ($\sigma$-ALA-D) activities, and gluthathione peroxidase (GPx), were also evaluated in the mouse liver homogenate. AP caused liver damage as evident by statistically significant increased in plasma activities of AST and ALT. There were statistically significant losses in the activities of SOD, catalase, $\sigma$-ALA-D, and GPx and an increase in TBARS in the liver of AP-treated group compared with the control group. However, Joo-Juk was able to counteract these effects. These results suggest that Joo-juk can act as hepato-protectant against AP toxicity and is a good candidate for further evaluation as an effective chemotherapeutic agent.