한국조리학회지 (Culinary science and hospitality research)
- 제5권2호
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- Pages.401-418
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- 1999
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
기능성 식품에 관하여
Physiologically Functional Foods
초록
Many plants and animal have long been known to have medicinal effects and therefore have been used as medicines. There are many substances that show various pharmacologic efficacy such as anti-tumor efficacy, anti-inflammatory efficacy, cholesterol-lowering efficacy, anti-coagulant of blood efficacy and anti-bacterial efficacy. I summarized the recent advances in research on physiologically functional foods. The pharmacological efficacy of dietary fiber, chitin & chitosan, DHA(docosahexaenoic acid), mushroom, alginic acid and herbs have selected as topices for discussion. I was examining the anti-coagulant activity of herbs, I discovered that Eugenia caryophyllata T. (clove) had a relatively high anti-coagulant activity.
키워드