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http://dx.doi.org/10.7318/KJFC/2016.31.1.042

Qi-Flavor Theory' Meaning, Nutrient Content and Anti-Oxidative Activity of Oriental Medicinal Materials with Clear Heat Effect  

Park, Sung-Hye (Department of Food and Nutrition, Kwangju Women' University)
Publication Information
Journal of the Korean Society of Food Culture / v.31, no.1, 2016 , pp. 42-50 More about this Journal
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.
Keywords
Four qi and five flavors (四氣五味); clear heat; Yack-sun; oriental medicinal diet therapy;
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Times Cited By KSCI : 9  (Citation Analysis)
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