• Bulletin of Food Technology
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• v.22 no.3
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• pp.537-543
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• 2009

• YAKHAK HOEJI
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• v.53 no.2
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• pp.45-50
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• 2009

The purpose of this study is to investigate the best way that health functional food contributes the diversification of pharmacy management at the new point after the separation of prescribing and dispensing practice. In the question of the number of prescription paper, it was more than 200 papers (18.9%), next 100 papers (11.3%). In case of daily total sales volume except prescription fee, it was more than 1,000,000won (28.3%). About the motivation using health functional food, the reason for activation of pharmacy management was 66%. The selling method was mainly by pharmacist recommendation and consumer's need. In comparison with after and before the separation of prescribing and dispensing, more than 60% of subjects answered that sales volume was decreased and no changed. Concerning the ratio of total sales volume to health functional food within 5 years, 66% of subjects expected that it will be increased positively. The type of best pharmacy to handle health functional food was community pharmacy. These results suggest that the handling of health functional food by pharmacist will greatly increase in near futures and will be very important portion for pharmacy management.

• Journal of Microbiology and Biotechnology
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• v.16 no.4
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• pp.538-542
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• 2006

Three new compounds were isolated from the methanol extracts of buckwheat (Fagopyrum esculentum) hull, and their structures were determined to be 6,7-dihydroxy-3,7-dimethyl-octa-2(Z),4(E)-dienoic acid (1), 6,7-dihydroxy-3,7-dimethyl-octa-2(E),4(E)-dienoic acid (2), and 4,7-dihydroxy-3,7-dimethyl-octa-2(E),5(E)-dienoic acid (3) by NMR and MS spectroscopic analyses. These compounds at $500{\mu}g$ concentration showed antimicrobial activity against Staphylococcus aureus, demonstrated by the paper disc method.

• Korean Journal of Pharmacognosy
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• v.47 no.2
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• pp.158-164
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• 2016

This study was conducted to verify the potential of Allium hookeri to control blood glucose metabolism in diabetes model. We fed the experimental diets(ALE, ARE) supplemented with the extract of Allium hookeri leaf or root at 1% of diet to the diabetic mice (C57BLKS/J, db/db) for 8 weeks. Hetero and control mice were fed the control diet without any extract of Allium hookeri leaf or root. At 8th week of feeding the diets, we measured body weight, blood glucose, HbA1c, and plasma insulin levels and conducted an oral glucose tolerance test (OGTT) and staining insulin immunoreactive cells in islets of pancreas. ARE group treated with the root of A. hookeri showed significantly lower blood glucose levels than the Cont group at 120 min in the OGTT. However, HbA1c level was significantly reduced in both ALE and ARE groups, and higher serum insulin levels and increased density of insulin immunoreactive cells compared with the Cont group were found in these 2 groups. Based on these results, A. hookeri is considered to be effective in improving glucose tolerance by partially affecting insulin secretion and it may be used to prevent and treat diabetic disease.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.224-231
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• 2003

The development of food science in the near future probably depends on the advance in functional food science. Actually, a number of substances and products with potential for disease risk reduction rather than simply for health maintenance have been investigated for their body-modulating functions. Some of them have been applied in practice to the industrialization of functional foods in terms of foods for health uses. Health is becoming a more important aspect of food. Consumers increasingly see the link between food and health, thus generating growing levels of consumer interest in more actively managing their diets and, by implication, their health. there is demand from consumers and strong manufacturer push towards the development of food as medicine. Pharmaceutical companies are currently focused on the medical aspects of food as medicine, but it is expected that there will be an increase in the rate of active ingredients for lifestyle application.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.281-285
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• 2008

Cherry tomatoes are rich in antioxidants, which may protect against neurodegeneration and consequent memory loss. This study was conducted to investigate the effect of cherry tomatoes on scopolamine-induced amnesia in mice. Male ICR mice (4 weeks old) were maintained for 4 weeks on a diet containing 10 or 20% tomato powder (TP), and then administered scopolamine (1 mg/kg body weight, i.p.) 45 min before memory testing. Passive avoidance and Morris water maze testing revealed that scopolamine-induced amnesia was significantly reduced in the TP groups compared to the non TP-received (control) group. Accordingly, acetylcholinesterase activities in the serum and brain of TP groups were lower than those in the control group. These findings suggest that cherry tomatoes may be useful for the prevention of neurodegenerative diseases such as amnesia and Alzheimer's disease.

• Fisheries and Aquatic Sciences
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• v.26 no.2
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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.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.390-395
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• 2009

Red radish seeds were irradiated at doses up to 8 kGy using electron beam (e-beam) and gamma ray ($\gamma$-ray). The seed viability and functional properties (carotenoid, chlorophyll, ascorbic acid, and total phenol) of sprouts grown from these irradiated seeds were evaluated. High germination percentage ($\geq$97%) was observed in seeds irradiated at $\leq$5 kGy, but the yield ratio and sprout length significantly decreased with increased irradiation dose. Irradiation at $\geq$6 kGy resulted in curling of the sprout roots. Sprouting enhanced the functional properties of red radish seeds as indicated by the increased carotenoid, chlorophyll, ascorbic acid, and total phenol contents during germination. However, radiation treatment hampered the growth of seeds resulting in underdeveloped sprouts with decreased carotenoid, chlorophyll, ascorbic acid, and total phenol contents. In general, e-beam and $\gamma$-ray irradiation of red radish seeds showed similar effects on the seed viability and functional properties of sprouts. Postharvest storage reduced the functional quality of sprouts.

• The Korean Journal of Health Service Management
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• v.5 no.2
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• pp.15-22
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• 2011

The purpose of this study is to analyze the characteristics of advertising of health functional food. We utilize 1,716 cases which underwent a screening before advertising from January to December in 2008. The results show the following findings. There were statistically differences between printing and broadcasting. Vitamin 613 cases have received the most review in the functional food types. There were statistically differences between manufacturers and distribution companies. March was the most screening in months. The results show the following findings. There were statistically differences between domestics and import products. In this study, Manufacturers are better than distribution companies for undergoing a screening of the health functional food advertisement.