• Journal of the Korean Applied Science and Technology
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• v.40 no.6
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• pp.1289-1297
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• 2023

In this study, NF Complex of 0%, 0.5%, 2.5%, 12.5%, and 100% was prepared by complexing and extracting Indian gooseberry, Rosa multiflora Thunberg roots, and saw palmetto fruit in a ratio of 5:1:1. The manufactured NF Complex was applied to bleached sample hair and then compared and analyzed with damaged hair. To confirm the improvement effect, tensile strength, gloss, absorbance, and brightness were measured. As a result of the measurement, the tensile strength increased. The gloss content decreased by 100%, but the remaining content increased. The change in absorbance was minimal. There was also a change in brightness, but it was minimal. It was confirmed that there is a significant difference in the average value of NF Complex, and it is judged necessary to study various ratios in the future.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.395-400
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• 2012

In this study, we analyzed the database for items reported to Korea Food and Drug Administration as for manufactured health/functional food during 2010. There were 183 health functional food products manufactured in domestic having over 2 functional ingredients (hereinafter, combinational health functional food) among total 7319 products. Among 183 products, there were 177 products having over two kinds of functional ingredient and 6 products were over 3 ingredients. The most commonly used functional ingredients in the combinational health functional food were Garcinia cambogia extracts which were used in 41 products, Octacosanol and Saw Palmetto extract. When we searched the safety information for the pair of ingredients used in combinational health functional food using several database, there were no reports for safety concern. However, as there are still safety concerns when intake various functional ingredients at once, we suggested to enforce the reporting system of adverse event in order to strength safety management of health functional food. With these complement, the safety management of health functional food might be achieved including a combinational products.

• The Korean Journal of Food And Nutrition
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• v.36 no.3
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• pp.202-208
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• 2023

FT-IR, GC/MS, and ATR-FT-IR analyses were performed to confirm the physicochemical characteristics of saw palmetto fruit (SPF) extract. FT-IR analysis of the standard product showed that the band corresponding to the carbonyl bond of free fatty acid was stronger than the band of acyl-glyceride. Sample E was identified as having the same trend as the standard sample. Fatty acid composition analysis revealed that the main fatty acids in the standard sample were lauric acid and oleic acid. The content of lauric acid ranged from approximately 30% to 38% in samples B, C, D, and E, while the content of oleic acid ranged from approximately 29% to 34%. The GC/MS analysis confirmed that the standard SPF extract consisted of fatty acids and fatty acid ethyl esters. Sample E demonstrated a similar pattern to the standard samples in terms of oleic acid, lauric acid, and fatty acid esters. ATR-FT-IR analysis indicated that only sample E was predicted to contain 100% saw palmetto extract. Therefore, these study findings can be considered fundamental data for analyzing the physicochemical characteristics of the composition of SPF extract.