• Food Science and Preservation
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• v.16 no.1
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• pp.94-100
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• 2009

This study compared the major chemical components of Angelica gigas of Korea, A. acutiloba of Japan, and A. sinensis of China. A. gigas had the highest crude fat level, A. acutiloba the highest moisture content, and A. sinensis the greatest crude protein level. The main free sugar was fructose in three species. Total amino acid contents of A. gigas, A. acutiloba and A. sinensis were 4,178.64 mg%, 2,952.10 mg%, and 3,367.13 mg%, respectively. Although amino acid compositions of the three species were different, arginine, proline and lysine were the major amino acids in all species. The main saturated fatty acid was caproic acid in A. gigas and palmitic acid in A. acutiloba and A. sinensis. Linoleic acid, linolenic acid, and oleic acid were the main unsaturated fatty acid in all three species. Oxalic acid was the major organic acid in the three species. Vitamin A contents of A. gigas, A. acutiloba, and A. sinensis were 5.10 mg%, 6.32 mg%, and 6.11 mg%, respectively. However, vitamin E was detected only in A. gigas, at 0.47 mg%.. The mineral contents of the three species were (in order of concentration) K, Mg, Fe, and Na.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.783-790
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• 2009

This study was conducted to investigate the recognition and uses of Angelica gigas Nakai. A survey methodology was employed consisted of 37.8% males and 62.2% females from the Seoul and Kyunggido area. The main results are as follows: The older generation have liked and eaten Angelica gigas Nakai rather than the young. The most popular reason provided for the preference of Angelica gigas Nakai was good health benefits. People indicating a dislike for Angelica gigas Nakai had little previous experience of eating this plant. The purchasing main place is appeared the supermarket and traditional market. Angelica gigas Nakai was acknowledged as having the following characteristics 'to do excellent nutrition' (3.82), 'natural food' (3.76), 'to doing for the anti-cancer and anti-oxidization' (3.70), 'good for anemia and women, diseases' (3.64), and 'good for anodyne and diuretic effect' (3.57), but was not associated with 'price is cheap' (3.02) and 'to difficult for buy' (3.10). Recognition and eating experience was low for Angelica gigas Nakai kimchi and rice bread, bread, sauce and healthy drink added with Angelica gigas Nakai, but the opinion of the taste appeared highly.

• Korean Journal of Medicinal Crop Science
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• v.12 no.1
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• pp.67-72
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• 2004

For discrimination the origins and the commercial herb medicines of three Angelicae Radixes (Danggui), anatomical characters of leaves, petioles, and root cross-section were investigated and those were compared each other. The key for discrimination of these herb medicines was made by below simple characters: development of periderm, absent and present of collenchyma under the periderm, and distribution of latex tube in cortex. The result of discrimination for the commercial herb medicines based on the discrimination key, Angelicae gjgantis Radix (Angelica Gigas Root), Angelicae Radix (Japanese Angelica Root), and Radix Angelicae Sinensis (Danggui) were correctly identified for Angelica gigas Nakai, A acutiloba Kitagawa, and Angelica sinensis (Oliv.) Diels., respectively. Consequently, anatomical characters could be utilized for useful method to discriminate three Angelicae Radixes (Danggui).

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.699-705
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• 2008

This study was conducted to promote the of fish paste with angelicae gigantis radix powder as a food. The concentrations of angelicae gigantis radix powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added angelicae gigantis radix powder 37%. For the Hunter color values, the a values increased but the L and b values of the fish paste decreased increasing concentration of angelicae gigantis radix powder and the folding test good score in all the samples(AA). In texture test the hardness, chewiness, brittleness increased with increasing concentrations of angelicae gigantis radix powder. However, cohesiveness and springiness decreased increasing concentrations of angelicae gigantis radix powder. Sensorye valuation, color, flavor, hardness as the concentration of angelicae gigantis radix powder. Sleekness, and springness decreased increasing concentrations of angelicae gigantis radix powder. He fish paste 2% angelicae gigantis radix powder (2AGRP) the highest acceptance scores in color, the fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) highest acceptance scores in chewiness. The fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) also the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Results suggest that angelicae gigantis radix powder can be applied to fish paste to increase its quality.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.309-321
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• 2009

This study was conducted the physicochemical and sensory characteristics of cookies added with Angelica gigas Nakai powder(0~2.5%). The pH of the samples ranged from 6.13 to 6.27, and the density ranged from 0.99 to 1.15. Increasing the amount of Angelica gigas Nakai powder in the cookies decreased the spread factor of the cookies and tended to decrease lightness(L) and yellowness(b) in the Hunter color value with redness(a) increased. For the textural characteristics, the addition of Angelica gigas Nakai powder increased strength and hardness. The sensory evaluation showed that the cookies with Angelica gigas Nakai powder were preferred more than those without in color, odor, texture, taste and overall preference. Especially, cookies with 1.5% of Angelica gigas Nakai powder were valued as best.

• Food Science and Preservation
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• v.15 no.4
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• pp.497-504
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• 2008

The effects of Angelica gigas nakai powder on bread quality during storage period were evaluated. Breads were prepared by the addition of 0, 0.5, 1, 2, 3, 5 and 10% of Angelica gigas nakai powder to flour of the basic formulation. The moisture, crude protein, crude fat and crude ash contents of the bread decreased by increasing amounts of the Angelica gigas nakai powder were the lowest in the control group. There were no significant difference in pH of the bread among each experiment groups. The weight of bread increased with increasing Angelica gigas nakai powder concentration, while the volume of dough decreased. In color values, with increase of Angelica gigas nakai powder concentration, L value decreased in the crust and crumb, but a and b values increased. As the results of texture, hardness, gumminess and chewiness were increased with increase of Angelica gigas nakai powder concentration, but adhesiveness, springiness and cohesiveness were decreased. Softness in the crumb stored for 1 or 7 days was the highest for the bread made with 2% Angelica gigas nakai powder, and chewiness was the lowest for the bread made with 5% Angelica gigas nakai powder. The water activity in the bread stored for 3 days was the highest for the breads made with 2% and 3% Angelica gigas nakai powders. After 7 days, the water activity tended gradually to decrease. In the results of sensory evaluation, the quality of the 0.5% or 1% Angelica gigas nakai powder bread showed the highest in taste and flavor. The color, taste, flavor, appearance, texture, and overall acceptability of the bread decreased with the increasing Angelica gigas nakai powder content. Considering the able outcome, the addition of Angelica gigas nakai powder by 0.5% and 1% is thought to play a role as a functional breads, along with the improvement of quality.

• Journal of Acupuncture Research
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• v.23 no.3
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• pp.215-229
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• 2006

목적 : 당귀는 전통적으로 학습과 기억능력 증진 및 각종 질병치료에 우수한 효과가 있는 것으로 알려져있다. 본 연구에서는 이러한 인삼약침이 소음스트레스가 유발된 태아쥐의 해마 및 시상하부에서 nitric oxide synthase에 미치는 영향을 관찰하였다. 방법 : 당귀약침이 소음스트레스에 미치는 영향을 연구하기 위하여 태아기에 소음스트레스를 유발하고 생후 4주후 7일간 당귀약침을 투여한 후 NADPH-d 조직화학법을 시행하였다. 결과 : 1. 소음스트레스는 태아쥐의 해마 및 시상하부에서 NOS 발현이 유의하게 증가하였다. 2. 당귀약침은 해마 CAI에서만 소음스트레스에 의해서 증가된 NOS 발현을 유의하게 억제하였다. 3. 당귀약침은 시상하부 PVN, DMH 및 LHA에서 소음스트레스에 의해서 증가된 NOS 발현을 유의하게 억제하였다. 결론 : 본 연구를 통하여 당귀약침이 소음스트레스가 유발된 태아쥐의 해마 및 시상하부에서 증가된 NOS 발현을 유의하게 억제시켜 태아의 스트레스 자극에 당귀약침치료가 유의한 효과가 있음을 확인하였다.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.513-518
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• 2000

Volatile flavor components of Angelica gigas Nakai affected by different storage time and temperature were investigated. The aroma compounds was extracted by a simultaneous distillation and extraction method using a Likens and Nickerson's apparatus. The concentrated extract was analyzed and identified by GC and GC-MS equipped polar and nonpolar column. The yields of volatile concentrates of Angelica gigas Nakai by low temperature storage were larger than those by room temperature storage. The GC patterns of the flavor components of both resembled but the peak area of each flavor compounds was little different. Main volatile flavor components of Angelica gigas Nakai by using polar column were ${\alpha}-pinene$, ${\beta}-pinene$, terpineol, farnesol, cadinene, guaiol, isolongifolene and eudesmol etc. Main volatile flavor components of Angelica gigas Nakai by using nonpolar column were camphene, ${\beta}-pinene$, elemol, eudesmol etc.

• Food Science and Preservation
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• v.15 no.4
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• pp.542-549
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• 2008

The effects of Angelica gigas nakai powder(AP) addition on bread dough were investigated by preparing dough with 0-10%(w/v) powder. Dough raising power, gluten levels, rapid visco properties, and falling number, were investigated. The rheological properties of dough as measured by mixography, farinography, alveography, color assessment, and with scanning electron microscopy, were examined. Increase in AP concentration resulted in a linear decrease in gluten content. Dough raising power and extensibility were decreased by water absorption rate, and resistance increased. Dough stability and rose when AP was present at 1-2%(w/v). Water absorption, dough stability, and dough valorimeter values also rose when AP was present at 1-2%(w/v), but AP induced weakness in the dough, as revealed through farinography, and also resulted in a lowering of initial pasting temperature and the temperature at peak viscosity. A decrease in viscosity at the peak point, and(as revealed by RVA), a decrease in extensibility, an increased resistance to extension, and a rise in the energy required for extension, were also seen when AP powder was added, as was an increase in the R/E ratio. Overall, the addition of AP to dough to levels of 1% or 2%(both w/v) is thought to be useful in the preparation of a functional white pan bread, and results in quality improvements.

• Applied Biological Chemistry
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• v.42 no.1
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• pp.29-33
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• 1999

To investigate the effects of Angelica gigas Nakai diet on lipid metabolism, alcohol metabolism and liver function of rats administered with chronic ethanol, Sprague-Dawley male rats were fed either AIN-76 diet (control), control diet with ethanol, control plus Angelica gigas Nakai diet, or control plus Angelica gigas Nakai diet with ethanol for 30 days. On the 21st day, all of the rats were given an oral dose of ethanol and blood-ethanol concentration was monitored for the next 5 hours. The results obtained were: 1) Upon ethanol administration, the blood ethanol concentration was decreased from 2 hr significantly in the group of control plus Angelica gigas Nakai diet compared with control diet group; 2) The blood ethanol oxidation rate was increased in the group of control plus Angelica gigas Nakai diet with ethanol compared with control diet group or control plus Angelica gigas Nakai diet group. After 30 days, rats were sacrificed and then lipid and enzyme determinations in blood and liver were carried out. The results obtained were: 1) LDL-cholesterol in the blood of control plus Angelica gigas Nakai diet group was decreased significantly compared with control diet group; 2) Angelica gigas Nakai diet decreased liver triglyceride and total lipid and blood ${\gamma}-GTP$ level increased due to the chronic ethanol administration. These data suggest that Angelica gigas Nakai can have a recovery function on the symptoms of alcohol related diseases.