• Korean Journal of Medicinal Crop Science
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• v.18 no.5
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• pp.311-314
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• 2010

The content of luteolin in the different parts of Lithospermum erythrorhizon was determined by high performance liquid chromatography (HPLC). Luteolin was quantified by a reverse-phase column with gradient solvent program (water : ACN = 90 : 10 to 77 : 23 for 60 min). UV detection was conducted at 330 nm. The content of luteolin was measured in the seeds (0.28 mg/g), stems (0.30 mg/g), and roots (0.16 mg/g) of L. erythrorhizon. The presence of luteolin in Lithospermum species is important in agricultural crop production for increasing the amounts of clinically available medicine and health supplements.

• Korean Journal of Social Welfare
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• v.62 no.4
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• pp.275-296
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• 2010

This study analyzed the state of battered women who drink at a dangerously high level and the factors that influence their hazardous drinking in order to promote their safety and their healthy adjustments. The researchers utilized the data from "Analysis of the Effectiveness of Intimate Partner Violence Offenders Correction and Treatment Program" funded by Ministry of Gender Equality, and thereby, sampled 124 battered women for interview over phone. The results of applying the WHO's standard for hazardous drinking based on frequency and quantity calculations showed that 15.7% of survey participants were classified as hazardous drinkers, either currently experiencing or having the risk of experiencing problems related to drinking. The result of carrying out a logistic regression analysis to identify the factors that influence hazardous drinking showed that household income and self-blame were factors that exerted statistically significant influence. Based on these results, clinical and practical intervention plans for helping battered women who drink hazardously were discussed.

• Food Science and Industry
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• v.51 no.3
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• pp.245-258
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• 2018

Natural and synthetic antibacterial materials are used in foods to avoid bacterial contamination-induced food poison and deterioration. Due to the human and environmental safety, natural products including plant extracts have been extensively added into foods as antibacterial materials. Since some of core molecules comprised in those plant extracts are hardly dissolved in aqueous phases or food matrixes, nanotechnological approaches have been suggested to overcome such obstacles. Here we report domestic and international various types of plant- or non-plant-origin antibacterial materials that have been commercialized and used for the food industry. To improve solubility and stability of such antibacterial materials, nano-encapsulation or nano-complexation methods are also investigated focusing on the utilization of dextrins and proteins as coating materials.