• Korean Journal of Occupational Health Nursing
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• v.9 no.2
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• pp.132-142
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• 2000

This paper tried to understand the effects of alcohol-reducing program on drinkings behaviour of workers on works under 5 employees. For these, this paper understood a change of drinkings custom and degree of alcohol-reducing strategy practice by enforcement of alcohol reducing program over 7 times during 3 months Reaults from analyses are as follows 1) A health problems related to drinkings were a chronic fatigue and indigestion, 15.5% was over 5 items among items related to liver disease. 2) The subjector of investigation all was involved over 2 items among items that a drinking custom must be collecred. 3) The change of drinkings custom between before and after on enforcement of alcohol reducing program showed a effective difference. 4) For a degree of the alcohol-reducing strategy practice, "reducing drinkings days" was 82.9%. "bearing drinkings impulse" 70.7%, "exchanging drinkings custom" 56.1%, "avoiding drinkings friends" 51.2%, Yet, "avoiding drinking place" and "preparing leisure activity to exchange drinkings" showed a low practice ratio. 5) For correlation between drinkings drinkings behaviour and degree of alcohol-reducing strategy practice, the more drinkings times before program paticipatance the higher alcohol-reducing strategy practice, alcohol dependency and drinkings times, alcohol-reducing strategy and drinkings times, befere drinking custom had an effective negative corelation, after drinkings custom and alcohol-reducing strategy a strong effective positive corelation. 6) workers writing drinkings paper decreased drinkings times. Implications from results are as follows The alcohol-reducing program is necessary to works under 5 employees, and needs to he operated continously. Especially, in works under 5 emplyees, the alcohol-reducing programt needs to be operated by firm or government.

• Korean Journal of Health Education and Promotion
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• v.21 no.1
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• pp.243-257
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• 2004

Alcohol consumption is a major source of health problems, for example, alchol consumption is related to liver diseases. In addition, the social and economic costs related to alcohol consumption are enormous. This study was conducted to evaluate the current status and influencing factors related to the recognition and behavioral intention for both drinking and alcohol-reduction programs. Three effective alcohol-reduction programs of clinic program, mass education, and alliance were considered. To explain the health behavior for drinking and alcohol-reduction programs, a five-stage behavioral intention model was built and 500 questionnaires were completed through a telephone survey. Stages of the model composed of recognition of the programs, past experiences, present drinking status, intention for drinking, and behavioral intention for alcohol-reduction programs. As a result, recognition rates of the programs were low in general, therefore the strategies of education, public relations, and advertisement need to be pursued. The alcohol dependency resulted in the fact that success rate was 30％ although trial rate of alcohol-reducing was 23％. The necessity of alcohol-reduction programs were suggested. In addition, significant factors related to the intention for alcohol-reducing were individual attitude and reluctancy to pay their time and money. An insignificant factor was the attitude to their alcohol-reduction by other people. Behavioral intention rates for alcohol-reducing clinics were 4％, and those for mass education were 8％. There were very low purchase rates for clinic program, mass education, and alliance. In conclusion, evidenced-based and effective alcohol-reduction programs need to be encouraged to drinkers by medical doctors, and the strategies of education, public relations, and advertisement are also recommended. In addition, continuing legal and systematic support for alcohol-reducing would lower the drinking rate and ultimately contribute to the nation's health promotion.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.222-227
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• 2001

The production results of the oriental functional beverage, which is aimed at reducing the alcohol concentration in blood, are as follows. Different kinds of herb medicine ingredients were combined to achieve the balance between Yin And Yang. They were grouped according to their respective characteristics and extracted by heat, Then they were combined and produced following the most effective mixture ratio. The drink produced by this way consisted mainly of water, Sugar, mineral, protein and fiber were partially contained. Among the minerals, the proportion of calcium, potassium, magnesium was high and iron was also contained. This drink turned out to be effective in reducing the alcohol concentration in blood within a very short time when it was taken once after drinking and taken aging 30 minutes later, which would double the dosage. This result shows that development of such a functional beverage using the herbal medicine, At the same time it will play an important part in reducing the alcohol concentrate in blood after drinking liquors.

• Advances in Traditional Medicine
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• v.7 no.1
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• pp.65-73
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• 2007

Water and alcohol extracts were prepared from dried and powdered leaves of Thuja orientalis (T. orientalis). The reducing power, total phenolic content, the 1,1-diphenyl-2-picrylhydrazyl scavenging activity, inhibitory effect on Fe (II)-EDTA-$H_{2}O_{2}$ (Fenton reaction system) induced DNA damage and inhibitory effect on human red blood cell (RBC) hemolysis were evaluated in the present study. At a concentration of 200 mg, water and alcohol extracts of T. orientalis inhibited the hydrolysis of DNA by 72.859% and 65.312%, respectively. Water and alcohol extracts of T. orientalis also inhibited 2,2'-Azobis(2-amidinopropane) dihydrochloride induced RBC hemolysis to the extent of 69.30% and 54.55%, respectively. The reducing power and antioxidative activity of water extract was found to be more than that of alcohol extract. This is attributable to the presence of higher amount of phenolic compounds in water extract. The present results indicate that the T. orientalis extracts are rich sources of natural antioxidants and can protect DNA and human red blood cells against free radical induced oxidative damage.

• Journal of Ginseng Research
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• v.10 no.1
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• pp.1-10
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• 1986

To evaluate the possible utilization of ginseng by-products, chemical components of ginseng residue, reducing ability of DPPH, effect of residue extract on the yeast growth, amino acid contents of yeast cell, increase of residue extract yield by enzyme treatment were studied. Alcohol and water extract residue contained 43-46% total reducing sugar and 14-15% crude protein, while alcohol extract residue had 0.18% n-BuOH extract. Water extract of alcohol extract residue had about 45% reducing ability of DPPH in comparison with that of alcohol extract from ginseng roots. Essential nutrients for the yeast growth were found in extract when Saccharomyces cerevisiae was cultured in Czapeck medium, a compound medium, with the residue. The addition of residue extract to malt medium, a natural medium, enhanced 30-40% yeast growth. And content of each amino acid in yeast cell cultured on malt medium with ginseng residue extract was much more than that of the cell cultured without ginseng extract, but amino acid composition of yeast cell did not differ from one another. The treatment of alcohol extract residue with cellulase increased 250% yield of residue extract.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.1
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• pp.53-57
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• 1990

Among the 6 treatment of not topped and suckered, topped and not suckered, hand suckered, maleic hydrazide treated, fatty alcohol treated to normal Hyangcho, and male sterile line, yield and Quality by price was lower at not topped and suckered, topped and not suckered or male sterile line plot. The content of petroleum ether extracts and ash was lower in hand suckered, maleic hydrazide and fatty alcohol plot, but the trends of reducing sugar, nicotine, and pH were in reverse. Reducing sugar was higher, nicotine and pH was lower in maleic hydrazide plot than in hand suckered or fatty alcohol plot. Filling value and combustibility was lower in maleic hydrazide plot than in hand suckered.

• The Korea Journal of Herbology
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• v.24 no.4
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• pp.159-164
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• 2009

Objectives : The purpose of this study is to evaluate antioxidant activities and reducing serum alcohol concentration of extract of Lentinus edodes on the alcohol administered rats. Methods : Antioxidant effect was measured by total phenolic compound and DPPH-radical scavenging activity of extract of Lentinus edodes in vitro. Blood alcohol concentration, aldehyde concentration, malondialdehyde concentration, glutathion concentration were measured in vivo. Results : The extract of Lentinus edodes increased DPPH-radical scavenging activity dose-dependently. The water extract with boiling water showed lower antioxidant activity and phenolic content than 70% ethanol extract in vitro. Blood alcohol concentration was significantly reduced by pre-treatment of ethanol extract of Lentinus edodes. The effect was more significant than commercial product used as a positive control. Conclusions : This study suggest that Lentinus edodes can be a potential nature resource for the management of ethanol toxicity although the mechanism of action involved in the treatment remains to be explored.

• Research in Community and Public Health Nursing
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• v.18 no.4
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• pp.611-623
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• 2007

Purpose: To evaluate a reducing alcohol intervention program for workers. Method: The intervention program employed one-group pretest-post-test design with repeated measuring by quasi-experimental study. The program was developed from literature review based on the Transtheoretical Model, and evaluated from April 6 to June 22, 2006. Sixteen white collar male workers participated. At the beginning, the subjects were at the pre-contemplation stage (50%) and contemplation stage (50%). The intervention was applied personally or in group twice a week for 9 weeks. Results: The scores of each stage of change in the post-test increased significantly compared with those in the pretest. The scores of process (cognitive and behavioral) of change in the post-test increased significantly compared with those in the pretest. The score of self-efficacy of change in the post-test increased significantly compared with that in the pretest. The score of pros-cons for drinking in the post-test decreased significantly compared with that in the pretest. The consumption of alcohol a week and a day in the post-test decreased significantly compared with that in the pretest. The levels in ALT, AST, GGT, total cholesterol, triglyceride, B.P. and BMI in the post-test did not decrease significantly compared with those in the pretest, but the level of FBS decreased significantly compared with that in the pretest. Conclusion: The above result informs us that a stage-based reducing alcohol intervention program for workers has the effect of increasing the stages of change, the process of change (cognitive and behavioral) and self-efficacy, and decreasing pros-cons for drinking alcohol consumption and FBS, and it also has a value as an effective means of nursing for workers.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.75-80
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• 2013

This study was designed to elucidate the effect of fermented blackberry drinks (BD) on alcohol metabolism and hangover in alcohol-treated rats. We showed that the administration of BD increased the activity of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) in alcohol-treated rats. Moreover, the administration of BD reduced the serum alcohol and acetaldehyde concentrations in alcohol-treated rats. Furthermore, the administration of BD attenuated the levels of serum aspartate aminotransferase and alanine aminotransferase in alcohol-treated rats. Taken together, these results suggest that BD plays an important role in alcohol metabolism and liver function by reducing blood alcohol and acetaldehyde through the activation of ADH and ALDH in alcohol-treated rats and could be used as a functional anti-hangover drinks.

• Microbiology and Biotechnology Letters
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• v.24 no.2
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• pp.217-221
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• 1996

Various treatments of naked barley with commercial liquefying enzymes have been emploved to reduce high viscosity of naked barley in cooking as a raw material for alcohol production and to increase alcohol yield. The enzyme BAN used for cooking and liquefaction of naked barley was able to make a reduction of one third of viscosity and to enhance alcohol yield of 4 l/Ton of raw material than the T120L was. Of course, alcohol yield depended in part on the applied saccharifying enzymes. The low temperature cooking of naked barley with BAN was favorable compared with high temperature cooking for both of reducing viscosity (210 vs. 237 cp) and final alcohol yield (Yp/so: 0.397 vs. 0.395 g/g) in industrial scale.