• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.222-227
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• 2001

The production results of the oriental functional beverage, which is aimed at reducing the alcohol concentration in blood, are as follows. Different kinds of herb medicine ingredients were combined to achieve the balance between Yin And Yang. They were grouped according to their respective characteristics and extracted by heat, Then they were combined and produced following the most effective mixture ratio. The drink produced by this way consisted mainly of water, Sugar, mineral, protein and fiber were partially contained. Among the minerals, the proportion of calcium, potassium, magnesium was high and iron was also contained. This drink turned out to be effective in reducing the alcohol concentration in blood within a very short time when it was taken once after drinking and taken aging 30 minutes later, which would double the dosage. This result shows that development of such a functional beverage using the herbal medicine, At the same time it will play an important part in reducing the alcohol concentrate in blood after drinking liquors.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.4
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• pp.1078-1082
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• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resources. We carried out to develop a traditional functional beverage by using hot-water extraction of 4 medicinal plants(Polygonatun sibiricum, Ophiopogonis radix, Lycii fructus, Schizandriae fructus) and we examined the effects of drink on physiological function in aorta relaxation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement transducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 9.5%, 3.3 and 0.22%. The approximate nutritional composition of beverage was carbohydrate, 5.98%, crude protein, 0.70%, crude fat, 0.20% and crude ash, 0.20%. Developed beverage contained K(4.00 ㎎%), Na(3.68 ㎎%), Ca(2.54 ㎎%), Mg(1.60 ㎎%) and Fe(0.29㎎%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly low in each experimental groups compared with control groups, These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.490-494
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• 2005

The purpose of this was investigate the possibility of medicinal plants application as an edible functional food resources. We arried out to develop a beverage by using Nelumbo nucifera and we examined the nutritional characterics. Also we examined the effects of drink on physiological function in aorta relation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement thansducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 12.25%, 4.5 and 0.092%. The approximate nutritional composition of beverage was carbohydrate, 9.40%, crude protein, 0.30%, crude fat, 0.25% and ash, 0.15%. Also insoluble fiber and soluble fiber were 1.30%, 0.80%. Developed beverage contained Na(11.45 mg%), K(6.87 mg%), Ca(2.53 mg%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly law in each beverage treatment groups compared with control group. These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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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.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.407-411
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• 2005

The purpose of this study was to investigate the possibility of Inonotus obiquus as an functional resources. We carried out to develop a beverage by using Inonotus obliquus, and we examined the effects of beverage on the reduction of serum lipid and improvement of blood parameters in rats fed high fat diet 5 weeks. Sprague-Dawley rat weigh $150\;g{\pm}15\;g$, were randomly assigned to 4 groups, basal diet only(BDG), high fat diet without beverage(FDCG), high fat diet and 10% beverage(FD10M), high fat diet and 20% beverage(FD20M). The result of this study were as follow. Hematological datas of 4 groups were same level, which were not significant. Serum GOT activity were reasonable levels in FD10M and FD20M groups compared to FDCG group. Total cholesterol, LDL-cholesterol, triglyceride in serum and atherogenic index were remarkably reduced in beverage supplemented groups as compared control group. These results imply that beverage from Inonotus obliquus could be used as possible for decrease of serum lipid concentration.

• Journal of Haehwa Medicine
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• v.21 no.2
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• pp.37-48
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• 2013

The review of the literature had been done to investigate the mechanism of the herbal medicines contained in traditional Korean medical books. We had thought the results could provide the theoretical basis of adding herbal medicies to functional drink. This study is a document research in cluding a historical review of traditional beverages from after the period of the Joseon Dynasty, analysis of the characteristics of tradition the herbal medicine of the Joseon entered the new stage at the era of King Sejong. In the reign of Sejong, there had been a noticeable increase in kinds of herbs. Besides understanding the quality of herbs by provinces, the Joseon government also had pushed ahead with increase policy of herbs. The more the standard of living and incomes have increased, the more the concern of our health has been raised. This social phenomenon has affected on the food& beverage industry. The food& beverage industry of Korea has been already reorganized like the ones in developed countries in the early 21st century. Consumers are particular choosing their beverages; they concern their health, convenience, and taste more than ever. We had selected several herbal medicines contained in functional drink, and investigated the mechanism in field of oriental medicine and pharmacology.

• The Journal of Traditional Korean Medicine
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• v.15 no.1
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• pp.90-96
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• 2006

In this study, Artemisia capillaris, which has been used as oriental medicine area and folks remedy, was investigated for effective substance (scopoletin) analysis. As an attempt to develop new functional beverage by using medicinal herb, Artemisia capillaris. Therefore we investigate the effect of scopoletin in Artemisia capillaris on vessel and regional cerebral blood flow (rCBF) of rats. Artemisia capillaris extract was significantly decreased vessel constraction and significantly increased rCBF. Artemisia capillaris has often been cited in medical literature for its medicinal effects. Although the Korean Food and Drug Administration indicated Artemisia capillaris as the In-Jin-Sook which was allowed as a food stuff. From the view point of the subjects who eat In-Jin-Sook products, most of them ingested it for a certain pharmacological efficacy rather than as a beverage or a food. According to this facts, we need develop functional foods using In-Jin-Sook. Also scopoletin, get known to smooth muscle relaxation content was 326.13 ug/g. These results demonstrate that Artemisia capillaris has pharmaceutical effects and balanced nutritional contents. In according with Artemisia capillaris has a sufficiency of the terms use of food stuff in functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.839-846
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• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resource. This research was planned to apply Artesmisia capillaris, which is one of the most widely used oriental medicinal resource into beverages, and to evaluate the validity and the nutrients of the developed beverage with Artemisia capillaris. Following this plan, we analyzed contents of the general nutritional composition, mineral and amino acid contents. And to evaluate the improvement of blood circulation and the ability to recover from fatigue, we had a group of athletes to regularly take the beverage before and after exercise and checked the heart rates, and blood components before exercise and after exercise. Brix, pH and titratable acidity of develoued drink were 9.2%, 4.4 and 0.04%, respectively. The approximate nutritional composition of beverage was carbohydrate, 2.70%, crude protein, 6.00%, crude ash, 0.20%, and crude fat, 0.10%. And developed beverage contained essential amono acids and minerals (p, Ca, K, Na, Fe, Mn, Zn). Heart rates, lactic acid, glucose, creatinine, LDH, GOT, GPT and lipid concentratios in blood were decreased after taking the beverage with Artemisia capillaris for 6 weeks, both in stable condition and after exercise. Since the athletes who participated In our research were doing aerobic exercise regularly, we judged that this result was formed not only by aerobic exercise, but also by the function of developed beverage with Artemisia capillaris the athletes took for 6 weeks. We believe that taking the beverage regularly will help the improvement of the public health and the athleticism of the athletes. We hope that this result will be used as the basic resource in developing of the beverage with Artemisia capillaris in the near future.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.552-560
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• 2003

In this study, Artemisia capillaris, which has been used in oriental medicine and folks remedy, was investigated to characterize the nutritional composition (protein, lipid, ash, fiber, amino acids, fatty acids, Na, K, P, Mg, Ca and Fe) and effective substance (scopoletin). Artemisia capillaris has often been cited in medical literature for its medicinal effects. The Korean Food and Drug Administration allowed Artemisia capillaris as a food stuff and indicated as In-Jin-Sook. From the view point of the subjects who eat In-Jin-Sook products, most of them ingested it for a certain pharmacological efficacy rather than as a beverage or a food. Therefore, we need to develop functional foods using In-Jin-Sook. Artemisia capillaris was superior in protein, crude fiber, amino acid and fatty acid compositions to wild greens according to Korean Nutritional Composition Table. Also scopoletin, blown for blood vessel relaxation and hypotensive effect, was detected at the level of 326.13 $\mu\textrm{g}$/g. These results demonstrated that Artemisia capillaris has both pharmaceutical effects and balanced nutritional contents. Artemisia capillaris has sufficient values to use as a food stuff for functional foods.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.109-116
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• 2013

The research studied the nutritional composition and health effects of the Giwongo with its efficacy in providing nourishment to blood, liver and kidney as well as being an aid to the mental stability. The Giwongo is made by boiling the same amounts of Lycium fructus and Longanae arillus. Giwongo was analyzed to measure proximate nutritional composition, mineral contents, free sugar content and polyphenol compound content. The DPPH scavenging activity and its antioxidative effectiveness were also analyzed. Giwongo was composed of 16.7% water, 4.9% crude protein, 3.7% crude fat, 3.8%, crude ash 70.9% carbohydrate with the content per 100 g of 336.5 kcal. The Giwongo mineral contents were potassium, sodium and calcium in sequence according to contents. Per 100 g Giwongo were found 9.62 g glucose, 4.67 g fructose and 18.00 g sugar. The Giwongo had 60.67% DPPH electron donating ability and $32.19^{\circ}Brix$. The Giwongo made of Lycium fructus and Longanae arillus had effectiveness of tonify the liver and kidney, nourish blood, and psychologic stability. As such Giwongo may help prevent the symptoms of unbalanced health due to excessive stress and unhealthy diet.