• Asian Pacific Journal of Cancer Prevention
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• 제17권9호
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• pp.4199-4204
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• 2016

Cancer is a complex disease caused by a progressive accumulation of multiple genetic mutations. Consumption of fruits is associated with lower risk of several cancers, which is mainly associated to their phytochemical content. The use of functional foods and chemopreventive compounds seems to contribute in this process, acting by mechanisms of antioxidant, anti-inflammatory, anti-angiogenic and hormonal. The Psidium Guajava has high potential functional related to pigments who are involved in the process of cancer prevention by having antioxidant activity. The aim of the present review is to expose some chemical compounds from P. Guajava fractions and their association with anti-carcinogenic function. The evidences supports the theory of anticancer properties of P. Guajava, although the mechanisms are still not fully elucidated, but may include scavenging free radicals, regulation of gene expression, modulation of cellular signalling pathways including those involved in DNA damage repair, cell proliferation and apoptosis.

• Natural Product Sciences
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• 제26권2호
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• pp.118-131
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• 2020

Mushrooms are known for their various attributes in the fields of nutrition and therapeutics. With exceptional taste, aroma, and nutritional value, they are considered 'functional food'-improving health and providing nutritional benefits to the body. Mushrooms have also been widely applied therapeutically as they possess diverse bioactive compounds known as secondary metabolites. These secondary metabolites demonstrated diverse biological properties such as anticancer, anti-diabetic, immunomodulatory, antimicrobial, anti-inflammatory, antiviral, anti-allergic, and antioxidative activities. This review presents bioactive compounds from the field of mushroom metabolite research and discusses important findings regarding bioactive compounds identified during the last five years (2015 - 2019).

• 한국작물학회지
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• 제68권4호
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• pp.402-412
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• 2023

기후변화에 대응하기 위해 재배지역 차이에 따른 쌀귀리(Avena sativa L.)의 품질을 비교하고자 재배지역이 다른 G1과 G2 그룹의 국내 농가에서 쌀귀리 조양 품종을 2020년부터 2022년까지 3년 동안 수집하여 외관 품질, 영양성분, 기능성 성분 등을 분석하였다. 외관 품질의 경우는 2020년에 G2지역에서 명도와 황색도에서 G1지역에 비해 유의하게 높게 나타나 차이가 있었지만 다른 연도에서는 재배지역간에 차이가 없었다. 쌀귀리 종자의 활력을 검정한 결과는 2022년에서만 G1지역에서 G2지역보다 전기전도도 값이 유의적으로 낮게 나타났다. 영양성분 중에서 수분 함량은 3개년 모두에서 G1지역보다 G2지역에서 더 높게 나타났으며 조단백질 함량 역시 모든 연도에서 G1지역보다 G2지역에서 유의적으로 높게 나타났다. 탄수화물 함량은 조단백질 함량과 반비례하게 3년간 모든 연도에서 G2지역보다 G1지역에서 유의미하게 높게 나타났다. 조지방 함량은 2022년을 제외하고 G2지역보다 G1지역에서 유의미하게 높게 나타난 경향을 보였다. 그리고 쌀귀리에 풍부하게 함유되어 있는 기능성 성분인 베타글루칸을 분석한 결과 3.4-4.2% 범위로 나타났으며 2020년을 제외하고 재배지역간의 유의적인 차이는 없었다. 또한 귀리에만 존재하는 대표적인 기능성 성분인 아베난쓰라마이드는 2021년과 2022년 2년에 걸쳐 함량을 분석한 결과, 아베난쓰라마이드 함량은 2.4-20.7 ㎍/g 범위로 나타났으며 2년 모두 G2지역에서 G1지역보다 유의적으로 아베난쓰라마이드 함량이 높게 나타나는 경향을 보였다. 본 연구가 진행되는 재배지역간의 기온을 파악하기 위해 2020년부터 2022년까지 쌀귀리 생육기의 평균기온과 최저기온 평균값을 조사한 결과, 재배 한계지로 설정된 G2지역과 주산지로 설정된 G1지역 해남의 1월 평균기온과 1월 최저기온 평균값이 유사하였다. 결론적으로 재배지역 차이에 따라 재배되고 있는 쌀귀리 품질에서 일부 영양성분과 기능성 성분에 차이를 확인하였기에 기후변화로 인해 쌀귀리의 재배면적이 확대되는 상황에서 품질에 영향을 미치는 성분들의 변화에 대한 지속적인 연구가 필요할 것으로 사료된다.

• Journal of Dairy Science and Biotechnology
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• 제28권1호
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• pp.43-52
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• 2010

In addition to the nutritional values, milk has a wide range of bioactive compounds which have been found to be increasingly important for physiological and biochemical functions on human metabolism and health. Bioactive components in milk comprise specific proteins, peptides, lipids and carbohydrates. Especially, milk proteins are known to exert a wide range of nutritional, functional, and biological activities. And milk proteins are considered the most important source of bioactive peptides, including antihypertensive, antithrombotic, antimicrobial, antioxidative, immunomodulatory, and opioid peptides. Many ingredients containing specific bioactive peptides derived from milk protein hydrolysates have been launched on the market and are currently under development. In future studies more emphasis should be given to the health-promoting effect in the well-defined human clinical studies for the successful development of function foods based on the milk-derived bioactive components.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.189-196
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• 2020

Milk proteins, such as casein and whey protein, exhibit significant potential as natural emulsifiers for the preparation and stabilization of emulsion-based delivery systems. This can be attributed to their unique functional properties, such as the amphiphilic nature, GRAS (generally recognized as safe) status, high nutritional value, and viscoelastic film-forming ability around oil droplets. In addition, milk protein has been used as a coating material in emulsion-based delivery systems to protect bioactive compounds during food processing and storage owing to its unique functional properties. These properties include the ability to bind lipophilic bioactive compounds and antioxidant activity. In this review, we present the use of milk proteins as emulsifiers for the formation of emulsions and food applications of milk protein-stabilized emulsion delivery systems.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제24권6호
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• pp.501-509
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• 2021

Extensive studies have shown that breast milk is the best source of nutrition for infants, especially during the first six months, because it fulfills almost all of their nutritional needs. Among the many functional building blocks in breast milk, human milk oligosaccharides (HMOs) have been receiving more attention recently. Furthermore, it is the third most common group of compounds in human milk, and studies have demonstrated the health benefits it provides for infants, including improved nutritional status. HMOs were previously known as the 'bifidus factor' due to their 'bifidogenic' or prebiotic effects, which enabled the nourishment of the gastrointestinal microbiota. Healthy gastrointestinal microbiota are intestinal health substrates that increase nutrient absorption and reduce the incidence of diarrhea. In addition, HMOs, directly and indirectly, protect infants against infections and strengthen their immune system, leading to a positive energy balance and promoting normal growth. Non-modifiable factors, such as genetics, and modifiable factors (e.g., maternal health, diet, nutritional status, environment) can influence the HMO profile. This review provides an overview of the current understanding of how HMOs can contribute to the prevention and treatment of nutritional issues during exclusive breastfeeding.

• 한국식품과학회지
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• 제50권6호
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• pp.680-687
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• 2018

This study compared the nutritional value of quinoa cultivated in different regions, i.e., Peru (PQ), United States (UQ), and Korea (KQ), focusing on their proximate and nutrient compositions and functional components. Moisture, protein, lipid, and ash contents were highest in KQ, and the carbohydrate content was the highest in UQ. KQ had the highest amount of total amino acids, especially lysine. KQ had the lowest levels of Na but the highest levels of K, P, Fe, Mg, Zn, and Mn. The antioxidant compounds, quercetin and kaempferol were not detected in KQ, which consequently had the lowest total phenolic and total flavonoid contents (TPC and TFC, respectively). These values were comparatively higher in UQ. Meanwhile, PQ had the highest TPC and TFC values as well as kaempferol content, but lacking quercetin. These results demonstrate that the nutritional value of quinoa varies according to the region in which it is cultivated.

• 한국축산식품학회지
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• 제39권4호
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• pp.632-642
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• 2019

The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight. Mostly native chicken strains had higher contents of carnosine, anserine, and reducing sugar than the broiler. Especially HH implied the highest values of carnosine and anserine, and 2C did the highest of reducing sugar (p<0.05). Vitamin A contents between native chickens and broiler were not significantly different (p>0.05). The contents of ${\alpha}-tocopherol$ were significantly higher in 2C than those of HH or broiler (p<0.05). Native chicken strains contained lower cholesterol levels than the broiler. Broiler had higher contents of P, Mg, and Na than native chickens (p<0.05), but it had lower content of Cu than HH or 2A. The savory free amino acids including glutamic acid was highest in 2A than the other native chickens and broiler (p<0.05). This study confirms that certain new strains of native chickens be a good source in terms of functional compounds and micronutrients which can be attractive health promoting nutritional quality factors.

• 한국식품저장유통학회지
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• 제19권5호
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• pp.619-625
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• 2012

In the present study, the proximate composition, sugar, minerals, total phenolic and flavonoid compounds, and amino acids in Calystegia japonica (C. japonica) were measured to determine if it can be used as a nutritional and functional material for the development of valuable foods. The mean crude protein, fat, and ash contents of the leaves were 5.75, 2.46, and 7.77%, respectively. The soluble-protein contents of the leaves and roots were 146.78 and 33.67 mg%, respectively. The reducing-sugar and free-sugar contents of the leaves were 682.70 and 166.00 mg%, respectively, and those of the roots were 2,934.89 and 37.70 mg%. The mineral content of the leaves was 3,122.13 mg%, and that of the roots was 1,540.85 mg%. The three elements Ca, K, and Mg were very rich in all their parts, with minerals accounting for 96-99% of their total mineral contents. The total phenolic compound of the leaves was 3,028.89 mg%, and the total flavonoid compound was 382.67 mg%. The phenolic and flavonoid compounds in the leaves were more than 7.6 times those in the roots. The free-amino acid levels in the leaves and roots were 2,467.15 and 1,334.81 mg%, respectively. The results of the comparison of the leaves and roots of C. japonica showed that the leaves had a rich proximate composition consisting of minerals, total phenolic and flavonoid compounds, and amino acid. This suggests that C. japonica leaves are potentially useful sources of functional and favorite foods and nutraceuticals.

• 한국식품영양학회지
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• 제30권2호
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• pp.181-190
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• 2017

Functional foods are of great significance since our society is accelerating into aging. An aging society has many physiological metabolic diseases such as hypertension, diabetes, heart disease, cancer, dementia and geriatric diseases. Fundamental treatments for the elderly are almost impossible and the social burden is heavy. If these diseases can be prevented or alleviated by improving dietary habits using functional foods, the significance would be very large. Pomegranate has been found to have 124 different kinds of phytochemicals. Polyphenols have a wide range of protective effects including various physiological metabolic diseases and cancers. It is necessary to develop functional foods such as preservatives and food extenders which can contribute to food safety, required in the food industry, by using such bioactive substances. Pomegranates have been reported to decrease the impact of many serious illnesses. There is a considerable amount of bioactive substances in the peel of a pomegranate, which has potent anticancer, antioxidant, antimicrobial and anti-apoptotic properties. Unfortunately, the peel is typically discarded after processing. Despite knowledge regarding the bioactive substances in the pomegranate peel and peel extracts, including their functionality and diversity, the knowledge is not well known by consumers in general. The aim of this study was to review up to date research trends for processing and developing new functional foods by utilizing nutritional functional substances, favourite food materials, and materials for processing food contained in pomegranate peels and pomegranate peel extracts. This study will summarize the data found in pomegranate peel and pomegranate peel extract literature mainly recently published in Science Direct. There are polyphenolic compounds (ellagitannins, punicalagin, proanthocyanidin, flavonoids, polysaccharides, etc.) in the fruit peel, making up about 50% of the pomegranate's weight. The polyphenol content of a pomegranate fruit peel is 149.91 mg/g, which is about 100 times higher than the juice. Paying attention to the fact that the ellagitannin content (14.22 mg/g) in the fruit peel is also twice as high as that of the fruit juice and seeds, that confirms the possibility of utilizing the peel as a food ingredient capable of developing new, functional bioactive foods.