• 제목/요약/키워드: Functional Foods

검색결과 1,241건 처리시간 0.032초

Formulation and Sensory Evaluation of Granule and Tablet from Lotus Rhizome(Nelumbo nucifera Rhizome)

  • Karki, Rajendra;Bang, Kyu-Ho;Kim, Dong-Wook
    • 한국자원식물학회지
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    • 제21권1호
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    • pp.103-109
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    • 2008
  • Nelumbo nucifera root(NNR) is used to clear summerheat(暑熱), bear Yang(陽) upwards and stop bleeding as mentioned in traditional Korean medicine. Also, it has been known that NNR is effective for lowering blood pressure and hyperlipidemia. The rhizome is considered to be nutritive, demulcent, diuretic and cholagogue and is used to treat piles, dyspepsia and diarrhea. An increasingly growing market for nutraceuticals and functional foods has triggered the study on natural sources for nutraceuticals, health foods and functional foods. But rhizome was inconvenient to formulate liquid dosage form(extract) by way of hot water because of its limited storage. Also the majority of the consumers have a complaint against the dosage. The purpose of this study was to develop the functional materials from NNR without side effects. We formulated the solid dosage form viz tablet and granule from the lotus root. Sensory evaluation was performed in terms of smell, taste, color and overall of lotus root and all colored forms(brown, dark brown, light green and yellow) of tablet and granule to evaluate the acceptability of the formulated tablets and granules. In sensory evaluation, among the formulated tablets and granules, light green granules obtained best score overall and yellow tablets showed the overall improved acceptability. In conclusion, lotus rhizome could be recommended as functional food. Further studies to clarify bioactive functions of Nelumbo nucifera in experimental animal model on atopic dermatitis are in progress.

Survey on Labeling of Health Functional Foods in Internet Shopping Malls

  • PARK, Sang-Kyu;UHM, Tai-Hwan
    • 유통과학연구
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    • 제17권6호
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    • pp.57-63
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    • 2019
  • Purpose - This research is to review the state of standard labeling compliance and identify the factors that are conducive to compliance with the Labeling Standards of the Health Functional Foods Act in internet distribution. Research design, data, and methodology - We checked 9 labels including product name, expiration date, manufacturing date, raw material, ingredient, operative dose, nutritional information, daily intake, and functional effect which are based on Labeling Standards of the Act from 100 health functional foods in the internet shopping malls. These 9 structure & function claims were compared using a Chi-square test. Results - There was a statistically significant difference in the use of standard labeling between domestic product and imported products (p<.001). The related strength between these two variables showed a moderate effect size. Also, there was a statistically significant difference between accredited advertising/unaccredited advertising distinction and use of standard labeling (p<.001). The related strength between these two variables showed a moderate effect size. Conclusions - The Labeling Standards of the Act were not followed and found to be related to imports or unauthorized advertising in internet distribution. The information displayed according to the Labeling Standards was only about 2 on the average, so many labels have been posted unreadably without arrangement.

Bioactive secondary metabolites in sea cucumbers and their potential to use in the functional food industry

  • KK Asanka Sanjeewa;KHINM Herath
    • Fisheries and Aquatic Sciences
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    • 제26권2호
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    • pp.69-86
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    • 2023
  • The bioactive secondary metabolites produced by sea cucumbers are very diverse with differences in composition, linkages, molecular weight, and various functional properties. Due to their physicochemical properties, these bioactive molecules in sea cucumbers have found applications in various market segments such as functional foods and cosmetics. Sea cucumber side dishes are a prominent food item in traditional cuisine in East Asian countries such as South Korea, China, and Japan. In addition, many studies have reported that the consumption of sea cucumbers can reduce the risk of cardiovascular disease, the pathogenesis of cancer cells, chronic inflammatory diseases, etc. In particular, many studies have recently reported the potential of sea cucumbers to develop functional products to reduce inflammation, oxidative stress, diabetes, and cancer. Additionally, these bioactive properties associated with sea cucumbers make them ideal compounds for use as functional ingredients in functional food products. However, no report has yet reviewed the properties of sea cucumbers related to functional foods. Therefore, in this review, the primary focus is given to collecting published scientific data (from 2019 to 2023) on the bioactive properties of sea cucumbers relevant to the functional food industry.

한국의 전통적 기능성 식품의 이용에 대한 역사적 고찰 (The Historical Study of Korean Traditional Funtional Food)

  • 한복진
    • 동아시아식생활학회지
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    • 제6권2호
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    • pp.235-255
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    • 1996
  • Natural substances, exploited in our daily life, have been applied to drugs to treat diseases and developed to functional foods by appropriate preparations, and these foods give beneficial effects on physical activities. In this paper, the utilization of traditional functional foods was studied with refer ring to old ancient writings published in the front-end of Chosun dynasty. The utilized vegetables were march mallow, turnip, radish, Chinese cabbage, lettuce, spinach, cucumber winter buds, flesh of a cabbage, eggplant, taro, burdock, Parsley, watershield plant, crown daisy, bamboo shoots, garlic, scallion, onion, acorn, bark of a tree, white goosefoot leaf, leaf of bean, pine mushroom, bracken. yam, mugwort, tea, ginseng, peppermint, fruit of the Maximowiczia chinensis, smartweed and pepper. The utilized fruits were chestnut, Chinese date, pine nuts, walnut, gingko nut, citrus. crab apple, pear, peach, grape, pomegranate, plum, Chinese quince, fig and watermelon. The utilized cereal were rice, barley, bean, buckweat and Job's-tears. The utilized sweetenings and seasonings were honey, wheat-gluten, sugar, oil, salt, soy sauce and vinegar. Our ancestors had a balanced diet using the various foods, and especially had a fundamental concept of "Foods have the efficacy of a remedy".edy".uot;.

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한국 전통발효식품의 현재와 미래발전전략 (Korean traditional fermented foods and their future approach)

  • 신동화
    • 식품과학과 산업
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    • 제53권2호
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    • pp.148-165
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    • 2020
  • At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamins. Microorganisms concerning fermentation are well known the functionalities. Each nations in the world have unique and distinct foods and dietary habits on their own specific cultures and accessible edible raw resources of plant or animal origins. Many countries have their unique traditional fermented foods based on their natural conditions. Korea has very famous traditional fermented foods, as Kimchi, fermented soybean products(Jang), fermented fish products(Jeotgal) and vinegar. In this review will discuss the overall fermented foods and typical Korean traditional fermented foods with functionalities, and future effort to enlarge into wide range of new industry.

Anticancer Properties of Psidium guajava - a Mini-Review

  • Correa, Mariana Goncalves;Couto, Jessica Soldani;Teodoro, Anderson Junger
    • Asian Pacific Journal of Cancer Prevention
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    • 제17권9호
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    • pp.4199-4204
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    • 2016
  • Cancer is a complex disease caused by a progressive accumulation of multiple genetic mutations. Consumption of fruits is associated with lower risk of several cancers, which is mainly associated to their phytochemical content. The use of functional foods and chemopreventive compounds seems to contribute in this process, acting by mechanisms of antioxidant, anti-inflammatory, anti-angiogenic and hormonal. The Psidium Guajava has high potential functional related to pigments who are involved in the process of cancer prevention by having antioxidant activity. The aim of the present review is to expose some chemical compounds from P. Guajava fractions and their association with anti-carcinogenic function. The evidences supports the theory of anticancer properties of P. Guajava, although the mechanisms are still not fully elucidated, but may include scavenging free radicals, regulation of gene expression, modulation of cellular signalling pathways including those involved in DNA damage repair, cell proliferation and apoptosis.