• 동의생리병리학회지
• /
• 제20권2호
• /
• pp.449-454
• /
• 2006

This research was planned and executed to evaluate how the nutritional composition and antioxidants contents and antioxidative activity of Hongsambak. Also, can effect health conditions of people who are suffering from diet-related disease like obesity and hyperlipidemia by taking healthy foods with Hongsambak in a form of nutritional supplement with our daily meals. With this observation, we found out that Hongsambak has high content of dietary fiber and effect on antioxidative activity. We concluded that we could apply the components in a form of various foods. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other foods and in the field of functional food research, which already draes sizable attention world-wide.

• 한국식생활문화학회지
• /
• 제28권5호
• /
• 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.

• 한국콘텐츠학회논문지
• /
• 제13권6호
• /
• pp.459-468
• /
• 2013

본 연구의 목적은 약선음식을 어떻게 인지하고 있는지, 선택속성이 만족도와 추천의향에 어떻게 영향을 미치고 있는지 파악하고자 한다. 이로써 고객들을 지속적으로 유인 및 유지하기 위한 가이드라인을 제시하고자 한다. 약선음식을 이용한 고객을 대상으로 200부의 설문지를 배포하여 불성실하게 응답한 19부를 제외한 181부를 실증분석에 활용하였다. 실증분석에 따른 결과는 1. 약선음식 선택속성에서 '건강관리 예방', '기능성 음식', '시각적인 음식'의 3개 요인 모두 만족도, 추천의향, 재이용 의도에 유의적인 영향을 미치는 것으로 나타났다. 이중에서 '건강관리 예방'요인이 가장 많은 영향을 미치는 것으로 나타났다. 2. 약선음식의 만족도는 추천의향에, 추천의향은 재이용 의도에 높은 영향력을 미치는 것으로 나타났다.

• 한국식품저장유통학회지
• /
• 제6권1호
• /
• pp.110-114
• /
• 1999

In order to study the natural preservation of food, sixteen kinds of medicinal plants were extracted by 80% methanol and then antimicrobial activity of the extracts was investigated against various kinds of microorganisms. The extracts of medicinal plants showed good effects of antimicrobial activity against bacteria except Bacillus cereus, Escherichia coli O-157. Especially, the extracts of Artemisia annua, Aster scaber, Solidago virganrea shower good inhibitory effects on the growth of bacteria to the cooling preservation foods, and Artemisia annua was decreased of the TMA(Trimethylamine) test. the result thus indicate that Artemisia annua, Aster scaber, Solidago fischeri extract inhibitory effects on cooling preservation foods, so that it may be potential as a natural preservatives.

• 한국식품영양학회지
• /
• 제23권2호
• /
• pp.285-290
• /
• 2010

How to appropriately apply the theories of oriental diet therapy in terms of direction and development are pressing concerns. To address these concerns, this study was performed to provide basic ideas to further the understanding oriental medicinal cuisine(Yack-Sun) and aid its application. Presently, basic data on the nutritional composition and oriental diet therapy area approach of Reajerksodo-tang was acquired to predict the usefulness of Reajerksodo-tang as an edema-related diuretic to promotes urination, drains heat and leaches out dampness. Reajerksodo-tang energy was 67.3 kcal per 100 g, crude protein was 77.2 g, crude fat was 5.7 g, crude ash was 0.6 g and carbohydrate was 16.5 g per 100 g. This basic data could help guide the application of oriental medicinal resources into other foods and serve as a stepping-stone for use of Reajerksodo-tang in the burgeoning field of function foods. Lastly, the scientific effects of oriental medicinal foods developed according to oriental medicinal theory. It is believed to be essential for government policy development concerning validation of medicinal effects and assessment, with the aim of fostering systematic development and providing guidance to food development in the interest of national health.

• 한국환경과학회지
• /
• 제25권4호
• /
• pp.543-556
• /
• 2016

Sangju, a city in the North Gyeongsang Province, is well known as "Three Whites", representing its three main agricultural products: rice, silkworm, and dried persimmons. Therefore, development of a variety of dishes or products that can promote the consumption of dried persimmons is an urgent requirement for this region. This study was designed to provide fundamental information for revitalizing community-based specialized agriculture through scientific inquiry into medicinal foods and to develop a medicinal food menu based on the results of previous research and pre-survey. The pre-survey results and incompatibility revealed that palatability influenced people's decision to consume dried persimmons far more than pharmacological functionality. Therefore, palatability played an important part in the development of dried persimmon puddings with acceptable texture. These dishes are in high demand as they suit the tastes of variety of consumers. The inclusion of various additives lowered the sugar content in the developed foods and made the products alkalescent (pH > 7), thereby improving functionality. Unique color and flavor additives were also important criteria that determined the selection attributes of the developed medicinal foods. In addition, the additives had a positive effect on the fragrance and texture of the foods. In conclusion, the results suggested that use of additives provides significant advantages in promoting the consumption of Sangju-dried persimmons by improving both functionality and palatability.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2002년도 춘계 학술대회지
• /
• pp.73-76
• /
• 2002

The foods such as rice, peanuts and plums etc. are recognized as a direct way to keep health and to cure diseases based on the theory of that the medicine and foods are from the same source, not just to maintain life, therefore due to this reason, the dietary treatment is currently gathering strength with patients who are suffering from chronic diseases. Especially, 1 trust that the practical application of functional foods and taking medicine must be highly effective in curing diseases or relieving symptoms. In order to produce the superior functional foods by medicinal herbs, we should to make a greater effort to research the harvest time of material, drying and keeping method, and additionally try to develop the standard of food material and various drugs manufacturing continually.

• 한국약용작물학회지
• /
• 제11권4호
• /
• pp.306-310
• /
• 2003

Five constituents were isolated from the stem of Acanthopanax senticosus. Their structures were elucidated as (-)-sesamin (1), iso-fraxidin (2), 5-hydroxymethylfurfural (3), syringin (4) and acanthoside D (5) by spectral analysis. Among these compounds, 5-hydroxymethylfurfural (3) was isolated for the first time from this plant.

• 동의생리병리학회지
• /
• 제20권5호
• /
• pp.1275-1281
• /
• 2006

This research was planned and executed to evaluate how the nutritional composition and antioxidants contents and antioxidative activity of a composite with Eleutherococcus senticosus and several oriental medicinal herbs . Also, can effect health conditions of people who are suffering from diet-related disease like obesity and hyperlipidemia by taking healthy foods with a composite with Eleutherococcus senticosus and several oriental medicinal herbs in a form of nutritional supplement with our daily meals. With this observation, we found out that a composite with Eleutherococcus senticosus and several oriental medicinal herbs has dietary fiber, Zn, Cu, Fe and water soluble antioxidants and effect on antioxidative activity. We concluded that we could apply the components in a form of various foods. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other foods and in the field of functional food research, which already draes sizable attention world-wide.

• 동아시아식생활학회지
• /
• 제19권6호
• /
• pp.882-890
• /
• 2009

In this study, dietitians working in the school foodservice industry in the Chungbuk region were surveyed to determine their perception of medicinal herbs and medicinal foods in order to obtain basic data for developing medicinal food menus. The findings of this study are as follows. Many of the dietitians had low confidence in medicinal herbs used in medicinal foods. However the more the subjects ate such food, the higher their perception was. The higher the perception and reliability were, the more positive the answer was in terms of taste, nutrition and efficacy. Regarding the familiarity with medicinal herbs, the subjects, regardless of their age, showed a high perception of easily accessible medicinal herbs; younger subjects preferred Schisandrae fructus, Rubi fructus and Acanthopanacis cortex. The higher the perception and the eating frequency were, the higher the familiarity was. Regarding the development of medicinal food menus, the older the subjects were, the more positive they viewed the development of menus. Also, dietitians with 15 years of experience showed a high interest in the development of new menus.