• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1197-1206
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• 2014

This study compared and analyzed the physiochemical and quality characteristics of young radish kimchi made with YR-FNC or YR-GC cultivated by organic farming as well as kimchi made with young radish cultivated by chemical composting/general farming (YR-Control). YR-Control showed higher contents of water and crude protein than YR-FNC and YR-GC kimchi but lower contents of crude ash, dietary fiber, and vitamin C. YR-FNC and YR-GC kimchi also showed higher contents of P and Cu than YR-Control but lower contents of N, K, Ca, Mg, Fe, and Zn. YR-Control fermentation progressed faster than that of YR-FNC or YR-GC after 24 days, and YR-Control more rapidly reached an appropriate pH. On the other hand, YR-FNC and YR-GC kimchi fermentation progressed slow and did not reach a pH level below 5.3. For period of fermentation, YR-Control and YR-FNC kimchi showed no significant difference in reducing sugar content, whereas that of YR-GC kimchi decreased significantly after 24 days of fermentation (P<0.002). YR-FNC and YR-GC kimchi showed 1.5~3 times higher total polyphenol and flavonoid contents than YR-Control at the beginning of fermentation, whereas YR-Control and YR-FNC kimchi showed a significant increase in total polyphenol and flavonoid contents during the fermentation period. By day 7 of fermentation, YR-FNC kimchi showed higher contents of lactic acid bacteria and total microbes than YR-Control. In the sensory evaluation, YR-FNC and YR-GC kimchi showed higher preference values than YR-Control. Therefore, kimchi made from young radish cultivated by organic farming has a longer freshness period than control kimchi and is characterized by excellent sensory quality, increased physiological contents, and improved beneficial health effects.

• Natural Product Sciences
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• v.25 no.4
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• pp.293-297
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• 2019

Policosanol extracted from sugarcane wax is a generic term used for total fatty alcohols obtained from esterification of fatty acids. It has been approved as a health functional food by the Ministry of Food and Drug Safety of Korea in 2006. Policosanol is well-known to aid in lowering blood cholesterol level. Recently, several studies have reported the physiological activities of policosanol, such as anti-inflammatory effects, antioxidant effects, and lowering of the incidence of ageing-related diseases, for example, hypertension, stroke, among others. This review describes the physiological activities of policosanol and its applications in the field of health functional foods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.781-789
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• 2023

We investigated the sensory and quality characteristics of gambas al ajillo retort foods with nondigestible maltodextrin (trial gambas) compared with commercially available frozen gambas al ajillo (control). Trial gambas demonstrated approximate compositions of 75.8% moisture, 11.3% protein, 5.8% lipid, 1.7% ash, and 5.4% carbohydrates, indicating lower lipid and carbohydrate contents but higher moisture, protein, and ash levels than that of the control. Sensory assessments conclusively established the superior overall acceptability of trial gambas over the control. Trial gambas exhibited a total amino acid content of 9.62 g/ 100 g, surpassing the 5.39 g of the control. The major amino acids, such as lysine, leucine, arginine, aspartic acid, and glutamic acid, contributed significantly to its enhanced nutritional profile. Mineral analysis revealed higher calcium, phosphorus, magnesium, and iron levels in trial gambas and lower potassium levels than that in the control. Fatty acid profiling identified 18:1n-9 (67.8%) and 16:0 (11.9%) as the predominant fatty acids, in concordance with the control. This study substantiates trial gambas with the health-oriented preferences of the MZ generation while presenting superior sensory and quality attributes compared with the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.42-56
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• 2005

Hyperlipidemia is one of the risk factors for coronary artery disease. Despite of epidemiological evidence that tea consumption is associated with the reduced risk of coronary heart disease, experimental studies designed to show that drinking tea affects blood lipid concentration or oxidative stress have been unsuccessful. The purpose of this study was to investigate whether functional tea (three servings/day) supplement with medical nutrition therapy (MNT) lead to a beneficial outcomes in mildly hyperlipidemic adults. From February to October, 2003, the 43 hyperlipidemic (23 men, 20 women) subjects (total cholesterol$\geq$200 mg/dL or triglyceride$\geq$150 mg/dL) admitted to K Medical Center were studied. Subjects were randomly divided into 3 groups; placebo tea (PT), half dose of functional tea (HFT), full dose of functional tea (FFT). During 12 weeks of study period, the subjects were given placebo or functional tea daily with MNT. Anthropometric measurements, blood chemical analysis including lipid levels, total superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) levels, and dietary assessment were carried out at the beginning and end of experiment. The effects of functional tea were compared with the placebo in randomized clinical trial study. The placebo was prepared to match with the functional tea in color and taste. After the 12 weeks of MNT, the subjects had regular and balanced meal pattern. Consumption of foods high in cholesterol and saturated fat, salty foods, fried foods, and instant foods decreased significantly in all three groups (p<0.05). Intake of energy and cholesterol also decreased (p<0.05). Drinking three servings per day (390 mL/day) of functional tea significantly reduced the levels of blood triglyceride (HFT, 42.5%; FFT, 29.4%), total cholesterol (HFT, 8.5%; FFT, 13.7%), and atherogenic index (HFT, 14.6%; FFT, 21.7%). Whereas no changes were found in the LDL-, HDL-cholesterollevels, and LDL/HDL ratio. Plasma homocysteine (Hcy) concentration decreased significantly (p<0.05) in functional tea groups (HFT, 14.9%; FFT, 14.1%). SOD increased significantly (p<0.05) in HFT (8.3%). GSH-Px increased significantly (p<0.05) in FFT (12.8%). In conclusion, the MNT improved the dietary habits, in addition, functional tea supplement decreased blood lipid levels and Hcy, and increased SOD and GSH-Px levels. These results indicate that functional tea consumption may decrease the risk of cardiovascular disease via improving blood lipid levels and antioxidant status.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.443-450
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• 2013

Effects of newly developed functional rice grains Goami (high-amylose rice) and Nokwon (green-kerneled rice) on the glucose metabolism and antioxidative defense system in C57BL/6N mice under high fat diet condition were investigated. Animals were randomly divided into five groups (n = 8) and given experimental diets for eight weeks: normal control diet (NC), high fat diet (HF), and high fat diet supplemented with white rice (HF-WR), Goami rice (HF-GR), and Nokwon rice (HF-NR). At the end of the experimental period, the HF group exhibited markedly higher blood glucose level, insulin concentration, plasma lipid peroxidation and lower hepatic glycogen concentration than that exhibited by NC group. However, diet supplementation of Goami and Nokwon suppressed the high fat diet-induced hyperglycemia and oxidative stress through inhibition of the glucose-regulating enzymes and enhancement of the antioxidant enzymes activities. The results illustrate that the new functional rice Goami and Nokwon may be useful in the development of functional foods with preventive effect against high fat diet-induced hyperglycemia and oxidative stress.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.561-567
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• 2003

As an attempt to develop new functional health beverage by using medicinal herb, Artemisia capillaris, we investigated the effect of scopoletin in Artemisia capillaris on vessel and regional cerebral blood flow (rCBF) of rats ingesting health drink prepared with Artemisia capillaris extracts and various ingredients. Artemisia capillaris extract decreased the vessel contraction and increased rCBF significantly. The extracts were grouped by heat temperature and mixed ratio and tested their respective characteristics. Then each condition was combined and produced the most effective one. The drink produced consisted of Artemisia capillaris extract 42%, honey 9.8%, citric acid 0.035%, cyclodextrin 1.47% and water. Brix, pH and acidity of the product were 9.2, 4.4 and 0.04%, respectively, This drink scored to have highest level on overall acceptance by the sensory evaluation. The above results showed that development of such functional beverage using Artemisia capillaris can be used as a functional material improving blood circulation in beverage industry.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.331-343
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• 2011

A survey of consumer awareness and attitudes was conducted about genetically modified (GM) foods and the labeling regulations. The questionnaires were distributed to 4,620 consumers who lived in a variety of areas in Korea, and 4,076 people responded. The consumers were asked about knowledge, labeling information, and the source of obtaining information about GM foods. More than 11.5% of the consumers had never heard about GM foods and 86.9% of consumers had less than a normal level of knowledge about GM foods. No statistically significant relationship was found between genders, but the teachers group had moderate knowledge (p<0.001). In total, 28.4% of consumers did not know the GMO labeling regulations. They answered that the reason to buy GM food was do not know>nothing wrong>create benefit>think as safe>inexpensive. The answers to the question of what was the first benefit were: solve food shortage>functional and nutritious food>cultivate in bad condition>nothing>various cultivars. They answered that the worst factor was the next generation effect>environmental disruption. Regarding the development of GM food in Korea, males answered do not know>stronglyrecommend>defer>strongly suppress. Female answered: don't know>defer>strongly recommend>strongly suppress. More than half of the respondents did not have much information about GM foods; 88.3% of respondents answered they did not have educational experience about GM food.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.163-177
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• 2014

This study aimed to investigate the perception, consumption, and acceptability of convenience mealsin low-income female elderly attending a lunch program at a community well fare center. Using in-depth interviews, qualitative data were collected 11 elderly females ($62.5{\pm}11.2y$) living in Seoul. Participants tried to eat various foods in small-portionsat home, although they ate out what they were offered. Elderly females preferred lunch box-type meals containing a bowl of rice served with toppings, gruel, or Bibimbop due to the growing unavailability of cooking or preparing a meal. Side-dish type convenience mealswere also preferred among elderly females since boiled rice can be easily prepared according to individual preferences. In addition, participants preferred healthy foods. Convenience meal planning and production, appropriate kinds of foods, cooking methods, menus, and packaging should be selected based on the elderly's functional atrophy in chewing, swallowing, digestion, and metabolic diseases. Furthermore, food preferences and comfort foods among the elderlyneed to be identified and characterized. Therefore, more information, including bite size, cutting size, and food texture, should be provided to understand and develop convenience meals for the elderly.

• Biomedical Science Letters
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• v.21 no.2
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• pp.92-102
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• 2015

This work aimed to study whether rice bran extract fermented with Lactobacillus plantarum (LW) promotes functional recovery and reduces cognitive impairment after ischemic brain injury. Ischemic brain injury was induced by middle cerebral artery occlusion (MCAO) in rats. Four groups were studied, namely the (1) sham, (2) vehicle, (3) donepezil, and (4) LW groups. Animals were injected with LW once a day for 7 days after middle cerebral artery occlusion. LW group showed significantly improved neurological function as compared to the vehicle group, as well as enhanced learning and memory in the Morris water maze. The LW group showed the greatest functional recovery. Moreover, the LW group showed an enhanced more survival cells anti-apoptotic effect in the cortex and neural cell densities in the hippocampal DG and CA1. In addition, this group showed enhanced expression of neurotrophic factors, antioxidant genes, and the acetylcholine receptor gene, as well as synaptophysin (SYP), Fox-3 (NeuN), doublecortin (DCX), and choline acetyltransferase (ChAT) proteins. Our findings indicate that LW treatment showed the largest effects in functional recovery and cognitive improvement after ischemic brain injury through stimulation of the acetylcholine receptor, antioxidant genes, neurotrophic factors, and expression of NeuN, SYP, DCX, and ChAT.

• Journal of Nutrition and Health
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• v.43 no.3
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• pp.294-303
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• 2010

Various types of health functional foods (HFF) are popularly used among middle-aged. We surveyed 946 middle-aged in Korea for HFF use and significant variables for their HFF use including demographic characteristics, health related variables and nutritional beliefs. The use prevalence of HFF was 58.9%, and among all types of HFF, red ginseng products were taken most frequently, followed by nutritional supplements, ginseng products > mushroom products. HFF was taken more frequently in subjects from high monthly family income (p < .001), and in those from families with a high socioeconomic status (p < .001) in comparison to each corresponding group. Mean age of users was higher than nonusers (p < .001). Self concern about health (p < .001) and usage ratio of HFF by family (p < .001) were higher in users than in nonusers of HFF. Total dietary assessment score was not different in two groups, and users had a more positive view concerning the potential health benefit of HFF than nonusers (p < .001). Most users of HFF took HFF when they were healthy (52.8%) and experienced a little effect through the HFF use (51.2%). Most users of HFF obtained the information on HFF through family and relatives (30.5%) and most of them purchased HFF at pharmacy or oriental medicine clinics (44.5%). HFF users preferred multivitamin and Ca-supplements most among the vitamin mineral supplements belonged to HFF. Given the widespread use of HFF and inappropriate usage of HFF among subjects, the proper use of these products for the contribution to their optimal nutrition and overall health is a subject that should be formed through practical nutrition education considering the various variables affecting their HFF use.