• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.55-62
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• 2021

This study was conducted to investigate the potential of sea buckthorn leaf (SBL) as a natural antioxidant. SBL was extracted using different ethanol ratios (0, 40, 80, and 100%), and the resulting extracts were examined for their antioxidant contents and antioxidant activities using various methods. The 40% and 80% ethanol extracts (EEs) showed higher total polyphenol contents of 285.06 and 285.64 mg GAE/g respectively, than those in other solvents, and as the ethanol concentration increased, other antioxidant contents of the extracts increased. The 40% and 80% EEs recorded the highest radical scavenging activities against DPPH, superoxide-, ABTS+, nitrite scavenging activity (NO-), and reducing power (RP). The NO- and RP of the SBL EEs were higher than those of ascorbic acid or tannin, which are known as representative antioxidants. The results of this study, suggest that SBL is a potential source of natural antioxidants.

• Food Science and Preservation
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• v.10 no.3
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• pp.272-277
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• 2003

This study was conducted to determine the minimal processing characteristics as affected by the storage duration of whole Asian pears(Pyrus pyrifolia Nakai cv. Niitaka). Before and after storage for 4 months under air at 0$^{\circ}C$, whole pears were sliced, placed in unsealed plastic bags, and kept for 4 days at 10$^{\circ}C$. Storage of whole pears increased the initial levels of electrolyte leakage, total phenols and browning index and decreased the initial content of vitamin C in pear slices. Slices from stored pears maintained higher respiration rate compared with slices from non-stored pears during keeping. The increase of electrolyte leakage, browning index and microbial number and the decrease of total phenol in slices during keeping were more fast in slices from stored pears than in those from non-stored pears. These results suggest that the minimal processing characteristics of ‘Niitaka’ pears are depending upon storage duration.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.460-469
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• 2017

The aim of this work was to study the comparison of anti-oxidative activity in a single serving size of commercial coffees and teas. Commercial regular coffees and teas, including, brand regular coffees ($BC_A$, $BC_B$, $BC_C$, $BC_D$, and $BC_E$), green tea ($GT_A$, $GT_B$, $GT_C$, and $GT_D$), black tea ($BT_A$, $BT_B$, and $BT_C$), pu-erh tea ($PT_A$, $PT_B$, and $PT_C$), chamomile tea ($CT_A$, $CT_B$, and $CT_C$), peppermint tea ($P_A$, $P_B$, and $P_C$), polygonatum odoratum tea ($POT_A$, $POT_B$, and $POT_C$), and jujube tea ($JT_A$, $JT_B$, and $JT_C$) were assayed for the levels of ascorbic acid, caffeine, total content of polyphenols and flavonoids, and ability to scavenge free radicals, using two in vitro antioxidant assays. The scavenging abilities of $BC_A$ and $BC_C$ were $664.91{\pm}48.87mg$ ascorbic acid equivalent/serving size and $624.36{\pm}16.18mg$ ascorbic acid equivalent/serving size, respectively. The four beverage samples ($BC_A$, $BC_C$, $GT_D$, and $BT_A$) significantly reduced the production of reactive oxygen species (ROS) and intracellular oxidative stress induced by $H_2O_2$. These results suggest that the beverages possess significant radical scavenging ability, which may be due to the presence of antioxidants. Furthermore, the significant reducing level of ROS evidences the potential antioxidant effects of these beverages in human cells.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.277-286
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• 2014

Purpose: The aim of this study was to examine the characteristics of nutrition-related knowledge, dietary habits, and nutrient intakes of alcoholic patients and how nutrition education affects these nutritional behaviors. Methods: Subjects included 37 adult male alcoholic patients who were hospitalized. The nutrition education program consisted of five lessons over a five-week period. An each 80-minute nutrition education program per week was implemented for the alcoholic patients over a five-week period. Both before and after the implementation of nutrition education, their nutrition-related knowledge and dietary habits were assessed and nutrient intakes were investigated. Results: The subjects showed drinking habits of considerably high frequency, a large quantity of alcohol consumption, and preference for soju (a liquor) over beer. They had proper weight, height, and BMI, and came from relatively poor socioeconomic backgrounds with a low-level of self-rated health status and a comparatively high rate of suffering from disease. Mean score of their nutrition-related knowledge and dietary habits was quite low. They consumed less energy, dietary fiber, vitamin C, thiamin, riboflavin, folic acid, Ca, and K, but more Na compared to each Dietary Reference Intake (DRI). After implementing the nutrition education, mean score of nutrition-related knowledge and dietary habits showed significant improvement. In addition, the meeting rate of each DRI of several nutrients was increased significantly, including energy, carbohydrate, dietary fiber, vitamins A, C, and $B_6$, thiamin, riboflavin, niacin, pyridoxine, folic acid, Ca, P, K, Fe, and Zn, while that of Na decreased. Conclusion: The findings of this study indicate that alcoholic patients had various nutritional problems, such as lack of nutrition-related knowledge, bad dietary habits, and insufficient nutrient intakes, however, these problems can be positively modified by implementation of a relatively short-term nutrition education program.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.422-434
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• 2019

Purpose: The consumption of processed foods has recently been increasing due to changes in the living environment. The purpose of this study was to identify the contribution of processed food to the nutrient intake of adult Koreans. Methods: A total of 15,760 adult people in the $6^{th}$ National Health and Nutrition Examination Survey (2013 ~ 2015) were included in this study. According to the Korea Food and Drug Administration's classification criteria for processed foods, the 24 hour dietary recall data of the subjects were classified as processed food or natural food. The processed food intake, nutrient intake and major processed food sources by food groups were analyzed. Results: Men consumed more processed foods than did the women. Consumption of processed foods decreased with age, but it increased with the education level and the income level. The total daily processed food intake accounted for 68.1% of the total food intake. The food groups with high processed food intake were beverage, vegetables, cereals and grain products, fruits, and milk and dairy products in this order. The top food source of each food groups were beer, kimchi, bread, processed apple products, and milk. After adjusting for age, gender, and energy intake, all the nutrient intakes and percentage of dietary reference intakes for Koreans, except carbohydrates, were significantly higher in processed foods than in natural foods. The sodium intake from the processed food was 96.3% of total daily sodium intake. The intakes of nutrients from processed foods, excluding vitamins C, dietary fiber, iron, and vitamin A, were higher in men than in women. The intake of sodium from processed foods was highest for people of 30 ~ 49 years of age, and the intake of sodium from processed foods decreased for people over 50. Conclusion: Korean adults consumed more processed food than the natural food, consuming more calories and most of the nutrients from the processed food overall total daily intakes. The intake of processed foods is expected to further increase in the future, and nutritional education and research on the ingestion and selection of healthy processed foods are necessary.

• 건강소식
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• v.34 no.7
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• pp.28-29
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• 2010

산나물은 우리 몸이 요구하는 필요 영양분을 다양하고 풍부하게 갖췄다. 비타민C와 무기질, 단백질과 지방은 물론 체내에서 합성되지 않는 필수 아미노산의 조성도 우수하다. 섬유질은 비만과 당뇨병에 유효할 뿐만 아니라 심장병과 암, 비만 등의 치유에 효험을 나타낸다. 또한 콜레스테롤의 조절과 숙변제거 등에도 유익한 구실을 한다. 우리 몸에 유익한 대표적인 산나물인 산마늘에 대해 알아본다.

• 농업기술회보
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• v.48 no.3
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• pp.34-35
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• 2011

웰빙 (well-being)시대의 대표적인 채소인 상추는 쌈뿐만 아니라 연하고, 아삭아삭한 독특한 맛 때문에 샐러드로 많이 이용된다. 수분 함량은 95% 정도며 비타민 A, B, C, E 및 다량의 철분을 함유하고 있어 영양가가 매우 풍부하여 생식용으로 적합하다. 또한 상추는 봄, 가을재배가 가장 적합한 작물로 특히 봄 재배는 일조량이 많고 주야간의 온도차가 커서 상추재배에 가장 알맞을 뿐만 아니라 맛 또한 일품이다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.145-145
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• 2003

• 건강소식
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• v.35 no.9
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• pp.22-24
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• 2011

고지혈증은 유전적인 요인으로 인해 혈액 내에 특정 지질이 증가하여 발생하는 경우도 있지만, 기름진 음식을 많이 섭취하는 서구식 식습관이나 비만, 음주, 운동부족 등에 의해서도 발생한다. 따라서 고지혈증에는 꾸준한 식사 관리가 필수적이다. 고구마는 고지혈증에 좋은 음식으로 칼륨, 엽산, 섬유질 비타민 C가 다량 함유되어 있다.

• 건강소식
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• v.34 no.11
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• pp.26-27
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• 2010

터질 듯 붉게 익은 홍시는 보는 것만으로 구미를 당긴다. 홍시는 맛이 달뿐만 아니라 건강에도 좋은 건강식품이다. 숙취해소에도 좋고, 고혈압을 비롯한 각종 질환에도 효과적이다. 꼭지는 딸꾹질을 멈추는데 쓰이기도 한다. 단풍이 들면 화사한 빛깔을 자랑하는 잎은 달여서 차로 만들 수 있다. 이렇듯 무엇 하나 버릴 것 없는 감의 무궁무진한 매력을 소개한다.