Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Qi-Flavor Theory' Meaning, Nutrient Content and Anti-Oxidative Activity of Oriental Medicinal Materials with Clear Heat Effect

청열(淸熱)효능을 지닌 약선재료의 기미론(氣味論)적 의미와 식품학적 특성

  • Park, Sung-Hye (Department of Food and Nutrition, Kwangju Women' University)
  • 박성혜 (광주여자대학교 식품영양학과)
  • Received : 2015.07.22
  • Accepted : 2016.02.11
  • Published : 2016.02.28
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Abstract

Traditionally, food and medicines are considered as having common roots. That is, their energies share the same source (藥食同源), which has created a unique food culture, and nurtured a unique academic area of dietary medicine (藥膳食料學). This study aimed to develop a desirable dietary life-style based on the oriental dietary medicine theorem originated from the schema of four qi as well as five flavors of foods (四氣五味), originated from the yin-yang and five phase theory based on a clear understanding of a modern point of view, and experimental analysis of nutrients and dietary effects of clear heat effect materials. This study can promote more healthy life-styles and prevent adult diseases by following oriental dietary medicine theory. We should develop a Yack-sun theory and dietary culture that is suitable for physical and genetic health.

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