• Journal of Life Science
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• v.22 no.8
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• pp.1064-1070
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• 2012

The current study examined the effect of turmeric powder on bile acid and UDP-glucuronyl transferase activity in rats fed a high-fat and -cholesterol diet. Sprague-Dawley male rats weighing $120{\pm}10$ g were randomly assigned to a normal diet group (N group) and a high-fat and -cholesterol diet group (HF group), which was further divided into a high-fat and high-cholesterol with a 2.5% tumeric powder supplement group (TPA group) and 5% turmeric powder-supplemented group (TPB group). Body weight gain and food efficiency ratio were significantly increased in the N group as compared to the HF group, but they were significantly decreased in turmeric-supplemented groups as compared to the HF group. The total serum cholesterol and TG contents of the turmeric-supplemented groups were decreased as compared to those of the HF group. Especially, the TPB group was significantly decreased as compared to the HF group. The serum LDL-cholesterol and AI of the turmeric-supplemented groups were decreased as compared to the HF group. The hepatic triglyceride contents of all groups supplemented with the tumeric powder were significantly decreased as compared to the HF group. The hepatic UDP-glucuronyl transferase activity of the turmeric-supplemented groups was increased as compared to the HF group. In particular, the TPB group was significantly increased as compared to the HF group. The serum total bile acid contents of the turmeric-supplemented groups were increased as compared to the HF group. These results suggest that tumeric has powerful health benefits that are created via UDP-glucuronyl transferase activity, bile acid, and lipid metabolism.

• Conservation Science in Museum
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• v.11
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• pp.61-72
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• 2010

This is the analysis of material dyed with Korean yellow dyes such as tumeric, amur cork tree, goldthread, gardenia, and the flowers of sophora japonica using nondestructive ultraviolet-visible and fluorescence spectrophotometry. In order to find out whether type of fabric or mordant influences analysis results, test fabrics were made using two types of fabric(silk and cotton) and dyed using three different mordants(no mordant, alum, iron). After analysis with UV-Vis reflectance spectrum on the dyed fabric, when the fabric was dyed with tumeric, amur cork tree and goldthread, the results were similar with no mordant and alum mordant, whereas there was a difference with an iron mordant. Also when the fabric was dyed using gardenia, different fabrics brought different results but there was no difference in results with mordants. On the other hand, when the fabric was dyed using the flowers of sophora japonica, there was no difference with fabrics but with mordants. After analysis with 3D-fluorescence spectrum, fabrics dyed with tumeric, amur cork tree and goldthread showed their own fluorescent spectrum with no regard to fabric and mordant; but with gardenia, there were differences with different fabrics whereas with the flowers of sophora japonica, there were differences with mordants.

• Food Science and Preservation
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• v.2 no.1
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• pp.203-207
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• 1995

Spices(Tumeric, Celery-seed, Cumin, Black pepper, Coriander) were irradiated at dose levels of 0, 5, 7 and 9kGy using Co60 source and stored at room temperature. After 12 months of storage following 9kGy irradiated spice, total aerobic bacteria were significantly decreased. When the irradiation dose was 7kGy, microbial levels showed l02-103 levels. However, total lactic acid bacteria and E-coli were shown negative at below 5kGy.

• Journal of Fashion Business
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• v.15 no.4
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• pp.182-189
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• 2011

Dyeing properties of cow leather was investigated with Tumeric powder. The effects of dyeing conditions, mordanting conditions, color change, and color fastnesses were studied. The results were as follows. The dye uptake increased as dye concentration, dyeing temperature, and bath ratio increased. In the effect of dyeing time, the highest dye uptakes showed at 20 minutes and decreased after that point. Pre mordanting was more effective than the post mordanting, and the dye uptakes improved all mordanted fabrics. The highest K/S values showed in pre-Al sample, and the lowest K/S values showed in post-Cu one. The values of Hunter on the samples were more changeable $L^*$ and $b^*$ than $a^*$, and all samples showed Yellow color in Munsell value. But the mordanting methods and mordanting agents were not significant in the color changes. The light fastness of dyed samples showed 1 grade, the dry cleaning and abrasion fastnesses did not improved except post-Fe wet sample.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.1
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• pp.1-9
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• 2009

South Asian's growing obsession with fair skin has made the cosmetic industry into a multibillion-dollar trade over the last decade alone. With reports of toxicity and potential mutagenicity of conventional skin lightening agents, cosmetic industries are looking for plant-based skin whitening formulations. In this review some potential depigmentation agents from South Asian region are discussed, including their historical background, biochemical characteristics and recent findings on their depigmenting activity.

• Food Science and Preservation
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• v.5 no.1
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• pp.81-87
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• 1998

Antimicrobial activities of the extracts from spices microorganisms related to kimchi fermentation were investigated. 32 kinds of spices such as allspice, mount, basil, bay leaves, caraway, cardamon, celery, chilli powder, chives, cinnamon, clover, coriander, cumin, dill, fennel, garlic, horseradish, marjorarm, mugwort, mustard, nutmeg, onion, oregano, paprika, parsely, pepper, peppermint, rosemary, sage, tarragon, thyme and tumeric were extracted with water, ethyl ether, ethyl acetate and ethanol. Fractions were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides, The extracts of 28 kinds of spices except caraway, cardamon, paprika and tarragon by water extraction, those of 29 kinds except arrowroot, paprika and tarragon by ethyl ether extraction, those of 30 kinds except paprika and tarragon by ethyl acetate extraction, and those of 29 kinds except clover, paprika and tarragon by ethanol extraction showed strong antimicrobial activities against Lactobacillus plantarum. On the other hand, the extracts of 28 kinds of spices except caraway, cardamon, paprika and thyme by water extraction, those of 27 kinds except cardamon, cumin, paprika, tarragon and thyme by ethyl ether extraction, thou of 30 kinds except paprika and thyme by ethyl acetate extraction, and those of 28 kinds except cardamon, cumin, paprika and thyme by ethanol extraction showed strong antimicrobial activities against Leuconostoc mesenteroides.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.5
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• pp.540-545
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• 2013

This study investigated the effect of diets supplemented with different levels (0, 1, 3, and 5 %) of turmeric Curcuma longa L. powder (TP) on the body composition of black rockfish Sebastes schlegeli. Fish weighing $10.05{\pm}0.44$ g were fed to apparent satiation twice daily for 8 weeks. Adding TP decreased crude lipid levels and increased crude protein and ash levels. Abundant fatty acids in the TP-added group were C16:0, C18:1 n-9 (cis), and C22:6 n-3. The major amino acids in samples were glutamic acid, aspartic acid, glycine, leucine, alanine, lysine, and arginine.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.2
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• pp.325-336
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• 2002

This study investigated color change of combination dyeing silk fabrics dyed with Turmeric extracts and Gardenia extracts after dyeing of Indian indigo. Experimental variables include the condition of dyeing time and concentration of Turmeric extracts, Gardenia extracts, arid dyeing cycle of Indian indigo. Surface color of silk fabrics dyed with Turmeric 77tracts after one cycle dyeing, two cycles dyeing, four cycles dyeing of Indian indigo was changed from 5.1GY to 0.3GY, 1.5G to 3.5GY and 6.5G to 5.8GY by increase of concentration of Turmeric extracts. On the other hand, Surface color of silk fabrics dyed with Gardenia extracts after one cycle dyeing, two cycles dyeing, four cycles dyeing of Indian indigo was changed from 7.5Y to 3.9Y, 1.2GY to 6.7Y and 4.0GY to 8.6GY by increase of concentration of Gardenia extracts. Its range of surface color was changed to green and yellowish green by increase of dyeing time with concentration of Turmeric extracts. On the other hand, its range of surface color was changed to yellowish and yellow by increase of dyeing time with concentration of Gardenia extracts.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.5
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• pp.120-126
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• 2015

In this study, we used various dyes from natural pigments such as tumeric, goldthread, indigo, pagoda tree flower, sappanwood, and safflower to make the Hanji wallpaper with super eight colors of yellow, orange, green, turquoise, violet, red, blue, and magenta. As a result of measuring the lightfastness, magenta dyed with sappanwood showed the worst effect, but blue dyed with only indigo showed the best effect. In terms of the spot test by water, red wallpaper dyed with safflower showed the clear spot, but blue, turquoise, and green dyed with indigo resulted in a little spot. The orange, violet, and magenta dyed with goldthread and sappanwood showed antibacterial activity, and the turquoise, green, and blue also has a little antibacterial activity. However, yellow and red didn't show the some result as expected. In the experiment for efficiency of formaldehyde removal, all Hanji wallpapers dyed with natural pigments showed the significant removal effect of formaldehyde, especially turquoise and red were the highest.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.142-156
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• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.