Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

Effects in Blood Pressure and Cerebral Blood Flow with Green Ginger (Zingiber officinale Roscoe) and Development of Health Drink by Using It

생강이 혈압과 뇌혈류량에 미치는 영향 및 이를 이용한 건강음료의 개발

  • Baek, Seung-Hwa (Department of Food Science and Biotechnology, Chungbuk Provincial University of Science and Technology) ;
  • Han, Jong-Hyun (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University) ;
  • Park, Sung-Hye (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University)
  • 백승화 (충북과학대학 식품생명과학과) ;
  • 한종현 (원광대학교 한의학전문대학원 한약자원개발학과) ;
  • 박성혜 (원광대학교 한의학전문대학원 한약자원개발학과)
  • Published : 2004.04.30
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Abstract

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.

Keywords

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