• Journal of The Association for Neo Medicine
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• v.2 no.1
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• pp.13-23
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• 1997

Modern medicine can not solve all the problems caused by many intractable, chronic and aging related diseases hence more people have come to recognize the role of foods for the promotion of good health as well as prevention from illness. Further more, controlled diet are proven to be used as effective cures for certain diseases. In this paper, the definition, functional factors and mechanisms of designer(funtional) foods are reviewed. Especially, the biofuntional activities of herbal medicines which also can be treated as designer foods are intensively noted in this paper.

• Bulletin of Food Technology
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• v.15 no.1
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• pp.55-61
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• 2002

장내 균총 개선을 위하여 조합시킨 prebiotics와 probiotics는 최고의 건강 증진을 제공할 잠재성을 갖지만, 알맞은 균주선발이 필수적이다. 기능성 식품시장은 연간 15∼20% 성장하고 있고, 그 산업은 33백만 달러의 값어치가 있다(Hilliam, 2000). 기능성 식품은 nutraceuticals, designer foods, medicinal foods, therapeutic foods,superfoods, foodiceuticals와 medifoods로 알려져 있고 그 정의는 전통적인 영양소개념을 넘어선 건강증진 성분을 함유한 식품이라고 할 수 있다(Berner와 O'Donnell,1998). 식품은 phytochemicals, bioactive peptides, $\omega$-3 불포화 지방산, 그리고probiotics 또는 기능성을 갖게 되는 prebiotics의 부가에 의하여 변형될 수 있다(Berner와 O'Donnell, 1998)(표 1). 장관에서 살수 없는 균을 함유한 요구르트의 경우와 같은 다양한 발효 낙농식품 제조에 젖산균을 사용한 이래, 오늘날에는 발효식품에Lactobacillus acidophilus와 bifidobacteria 같은 probiotic 균을 사용하는 경향이다. Probiotic 식품은 살아 있는 미생물을 함유한 식품이고, 그 미생물은 충분한 양이살아 있는 상태로 장 속에 공급되었을 때에 미생물 균총을 개선하여 소비자 건강을 증진시키는 것이라고 할 수 있다(Fuller, 1992). 전통적으로, probiotics는 요구르트와 기타 발효식품에 사용되어 왔지만, 최근에는 드링크, 알약형, 캡슐형, 동결건조물과 같은 형태로도 공급되고 있다. 오늘날, 전세계에 sour cream, buttermilk, 요구르트, 분유와 frozen desserts 같은 식품에 bifidus acidophilus를 함유한 제품이 70개를 넘고 있으며, 일본에서만도 probiotic 미생물을 함유한 형태의 우유제품이 53종류 이상 개발되어 있다. Probiotics는 유럽에서도 매우 인기가 있지만, 주로 요구르트에 한정되어 사용되고 있다(Hilliam, 2000).

• The Korean Journal of Pesticide Science
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• v.11 no.4
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• pp.222-229
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• 2007

It is well known the functional foods are very useful to prevent serious diseases and promote health. Therefore, they are often called as nutraceuticals, designer foods, and pharmafoods, etc. Most of foods have diverse functions because they provide nutrients, energies and fibrinoid materials. When foods are taken in the body, they promote the biological defense system against diseases through the supply of the essential or healthy materials to human being's organs. The mode of action and functional foods in human body have not been clarified yet. Antioxidant is known as one of the therapeutic aids which can be reduced pesticide poisoning. Onion has a strong antioxidant effect. This study was carried out to elucidate an antioxidant function of onion by determination of superoxide dismutase in liver, lung, serum of male rat administered by intraperitonial injection of 0, 2, $4\;mg\;kg^{-1}$ cblorpyrifos after administrated orally with onion for 6 weeks. Damage of liver and kidney was also investigated by biochemical analysis of serum(AST, ALT, BUN/Creatine ratio). SOD(superoxide dismutase) activity of onion-administrated group is higher than control group. In liver and lung, SOD activity of onion+cblorpyrifos administrated group is higher than only chlorpyrifos administrated group. BUN/Creatinine ratio of onion+chlorpyrifos administrated group was decreased compared with only chlorpyrifos-administrated group.

• The Korean Journal of Community Living Science
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• v.17 no.1
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• pp.165-173
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• 2006

The farmers' nutritional condition can not be compared with other citizens according to the Korean National Health & Nutrition Examination Survey, and based on other literature reviews. These farmers have either less access to educational materials or have no idea and do not understand the importance of nutritional education. The purpose of this study is to develop an appropriate reading material on nutrition to educate the farmers. To do this, the first step was to gather sufficient available materials for the review of related literature. Second, a survey was conducted to assess the needs of farmers and extension workers for educational materials on nutrition. The results showed that the farmers preferred the following topics: Menu Planning or Menu for Health' (62.1%), Dietary Assessment (49.7%), Dietary Guideline for Farmers (35.7%), and Cooking Method and Recipe (32.6%). They also preferred the booklet type (62.7%). These materials basically contained literature review, lesson plan, and needs assessment. The booklets contained in detail: 1) Dietary assessment - nutritional assessment, and assessment of meal 2) Dietary guidelines for farmers - reduce salt intakes, eat calcium-rich foods, ideal body weight, reduce alcohol-drinking and smoking, tips on eating soybean, eat meat and fish, tips on eating fruits, eat shellfish and seaweeds, and tips on eating dietary fibers, and 3) Plan a meal - menu planning and sample menu by farming patterns. Finally, the text of the final material was improved by the graphic designer using Quark Express 3.3, Photoshop 6.0, Illustrator 10.0, and Painter 8.0. The booklet has 46 pages and divided into three chapters. This contains simple and affordable recipes and provides some helpful tips for dietary and changing lifestyles. This booklet is made available for farmers and other groups interested in nutrition education.