• 한국식품위생안전성학회지
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• 제39권2호
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• pp.163-170
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• 2024

서울 시내 유통점과 온라인 쇼핑몰에서 구입한 홍삼함유식품 66건과 건강기능식품 홍삼제품 35건의 기능 성분인 진세노사이드 함량을 비교·분석하였다. 홍삼함유식품 66건 중 전통시장에서 구입한 2건은 진세노사이드가 검출되지 않았고 64건의 제품에서는 진세노사이드 함량에 대한 기준은 없지만 일일 섭취량 기준 0.55-71.56 mg을 함유하고 있었다. 건강기능식품의 홍삼제품은 진세노사이드 평균 함량이 분말형 제품을 제외하고 일일 섭취량 기준 18.23 mg으로 홍삼함유식품의 8.80 mg 보다 약 2배 정도가 많았다. 홍삼과 흑삼 비교 시 진세노사이드 함량은 홍삼 제품이 흑삼 제품보다 많거나 비슷하였으나 분말형 제품의 경우 흑삼 제품이 2배 많았다. 제형별 진세노사이드 평균 함량은 일일섭취량 기준 농축액 21.95 mg으로 가장 많고 분말 형태 12.54 mg, 스틱형 7.36 mg, 파우치형이 4.10 mg 순이었다. 흑삼제품은 고기능성으로 알려져 있으나 대부분 일반 식품으로 판매되고 있어 건강기능식품 수준의 관리와 규제가 필요할 것으로 보이며 흑삼의 규격기준 설정 이후에는 흑삼제품의 기능성분 함량 재평가가 필요할 것으로 판단된다. 스틱형이나 농축액 제품의 경우 건강기능식품뿐만 아니라 일반식품인 액상차, 홍삼음료로도 널리 판매되고 있어 식품유형 표시를 명확히 해야 할 것으로 보인다. 최근 면역력 향상을 위한 소비자의 관심 증가로 다양한 건강기능식품의 수요가 늘어나고 있다. 따라서 홍삼을 함유한 식품을 섭취 목적에 맞게 선택할 수 있도록 정확한 함량정보 제공을 위해 다양한 제품에 대한 지속적인 품질평가가 필요하다.

• 보건의료산업학회지
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• 제5권2호
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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.

• 한국해양바이오학회지
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• 제1권1호
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• pp.34-39
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• 2006

Molecular biology and microalgal biotechnology have the potential to play a major role in improving the production efficiency of a vast variety of products including functional foods, industrial chemicals, compounds with therapeutic applications and bioremediation solutions from a virtually untapped source. Microalgae are a source of natural products and have been recently studied for biotechnological applications. Efficient genetic transformation systems in microalgae are necessary to enhance their potential to be used for human health. A microalga such as Chlarella is a eukaryotic organism sharing its metabolic pathways with higher plants. This microalga is capable of expressing, glycosylating, and correctly processing proteins which normally undergo post-translational modification. Moreover, it can be cultured inexpensively because it requires only limited amount of sunlight and carbon dioxide as energy sources. Because of these advantages, Chlarella may be of great potential interest in biotechnology as a good candidate for bioreactor in the production of pharmaceutical and industrial compounds for human functional foods. Here, we briefly discuss recent progress in microalgal transgenesis that has utilized molecular biology to produce functional proteins and bioactive compounds.

• 한국미생물·생명공학회지
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• 제50권4호
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• pp.465-476
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• 2022

The importance of beneficial microorganisms, particularly probiotics, that coexist in the human body, is being increasingly recognized. Probiotics are representative health functional foods that provide health benefits to humans through the production of various metabolites, including short-chain fatty acids. However, the health benefits are strain-specific, and the use of each probiotic strain should follow guidelines that assure its safety. Accurate identification of the strain should be managed through genetic and phenotypic analyses of the strain. Besides, the functionality of probiotics should be disclosed in vitro and in vivo so that they can be used as legal functional ingredients (i.e., individual standards). In this review, we deal with the guidelines, including the technical factors related to probiotic strains. The common health effects of probiotic strains include proliferation of beneficial bacteria, control of harmful bacteria, and facilitation of bowel activities. Probiotics with various functionalities (e.g., body fat and cholesterol reduction, vaginal health, and improvement of skin's immune system) have been investigated as "individual standards of raw materials for health functional foods" provided by MFDS. In the future, various biotechnologies including synthetic biology can be applied to produce customized probiotics to improve human health.

• 식품산업과 영양
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• 제18권1호
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• pp.1-7
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• 2013

• 제3의학
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• 제2권1호
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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.

• 한국식생활문화학회지
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• 제24권3호
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• pp.331-337
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• 2009

The principal objective of the present study was to survey the demands of an education program for evaluations of the efficacy of health functional foods. A questionnaire was developed and sent to 2,225 members of the Biofood Network Center. A total of 101 (4.6%) individuals responded, 54.5% of the respondents were male and 45.5% were female; the respondents' occupations (in order of prevalence) were as follows: company worker (48.5%)>researcher (27.7%)>student (13.9%)>professor (5.0%)>pharmacist (2%), and dietitian (2%). The businesses in which the respondents worked were (again in order of prevalence) as follows: research & development (64.4%)>marketing (11.9%)>consultation and education (5.9%)>manufacturing and others (17.9%). 41.6% of the respondents reported experience in businesses relevant to KFDA approval for functional ingredients and health functional foods. The results showed that 63.4% of the respondents had previously been educated about functional foods; the types of education program reported were (in order of prevalence): 'overview and acts of health functional food' (n=49)>'standards and specification for health functional food' (n=41)>'efficacy evaluation-human study' (n=24)>'safety evaluation' (n=21)>'efficacy evaluation-in vivo study' (n=13)>and 'others' (n=10). Respondents preferred off-line education programs (62.4%) to on-line programs (22.8%). The preferred duration of an educational program was '$2{\sim}3$ days: total $14{\sim}24$ hours' (30.7%); thus, short-term programs were favored. The primary requirements of a program, from the perspective of the learner, were as follows (scored on a 7-point scale); 'efficacy evaluation and case study-human study' (5.80 points)>'standards and specification for health functional food' (5.72 points)>safety evaluation' (5.7 points)>'overview and acts of health functional food' (5.67 points) and 'efficacy evaluation methods of health functional food by efficacy (intensive)' (5.67 points). Preference for functionality was as follows; 'body weight & body fat' (21.8%), 'immune function' (18.8%) > 'blood glucose' (10.9%). In summary, the educational demand for 'efficacy evaluation and case study' was highest among the curriculum options provided, and with regard to functionality, 'body weight & body fat', 'immune function' and 'skin care' were considered most important by respondents. These results differed among respondents with different jobs and duties, and this suggests that customized education programs for health functional food should be developed.

• 한국콘텐츠학회논문지
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• 제5권6호
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• pp.163-171
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• 2005

90년대 초부터 근래에 이르기까지 많은 식품회사들은 기존의 식품범주와 연계해서 각 제품의 특성에 맞는 새로운 기능성 식품들을 개발하기 시작하였다. 소비자들의 의식도 건강과 장수에 대한 기대가 높아지면서 조금이라도 특정한 성분과 효능이 기대되는 기능성 식품에 관심을 가지게 되었으며, 기능성의 부여 여부가 신제품 개발 전략의 중요한 포인트(Point)가 되었다. 포장디자인도 이러한 기능성식품의 개발에 편승하여 기능성 제품의 특성과 정보를 일반 소비자에게 제대로 전달하고 강하게 부각시켜야 할 중요한 역할을 담당하게 되었다. 따라서 본 연구에서는 이러한 기능성식품의 일반적인 고찰과 함께 남녀노소 누구나 즐겨 마시는 발효유에 대하여 각 제품이 가지고 있는 기능적 특성과 이들의 표현 전략을 분석해 봄으로써 보다 바람직한 기능성식품의 제품정보전달방법과 차별화전략에 대하여 알아 보고자 한다.

• 대한지역사회영양학회지
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• 제27권4호
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• pp.309-320
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• 2022

Objectives: This study aimed to analyze the consumption values of fast foods among American consumers and compare the consumption values according to the levels of health consciousness. Methods: An online survey using a self-administered questionnaire was conducted on 351 American consumers. Based on the median health consciousness score (3.83 out of 5 points), the subjects were classified into the low health-conscious group (Low group) and the high health-conscious group (High group). Factor analysis was used to extract factors for the five consumption values (functional, social, emotional, conditional, and epistemic values). The differences in the consumption values between the two groups were analyzed. Results: A total of 14 factors were extracted for the five consumption values and 9 factors among them (convenience, healthiness, and taste in functional values; health-conscious people, young, busy, obese people, low class, and budget restricted people in social values; guilt in emotional values; accidental situations in conditional values) showed significant differences between the two groups. The Low group had a higher perception of the factor of healthiness (P < 0.001) than the High group. The High group had a relatively higher perception of the factors of convenience (P < 0.001), taste (P < 0.001), and guilt (P < 0.001). In addition, the High group perceived the social values of fast foods more negatively. The High group consumed fast foods less frequently than the Low group and perceived their health status and healthiness of eating habits more positively. Conclusions: The results reveal that the health consciousness level significantly influences consumption value perceptions about fast foods in American consumers. Policymakers and marketers can develop effective strategies based on the results of this study.

• 식품과학과 산업
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• 제51권2호
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• pp.157-164
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• 2018

Recently demand for safer and healthier food has augmented with advancements in health conditions. Food ingredients with yet to be known safety and functionality, are being investigated for their safety or detrimental effects. The Ministry of Food and Drug Safety has introduced "health functional food" by the "Health Functional Food Act" to evaluate bio-functional and safety properties of raw materials using standard methods including in-vitro and in-vivo testing before human consumption. Despite recent growth in net worth of domestic functional food market, most of the raw materials are not from local Korean industries with own research and development, and mostly terrestrial not marine resources. Geographically, Korea has access to diverse marine bio-resources that need to be managed and utilized sustainably. Recently, diverse novel physiologically active substances have been reported from marine organisms. Hence, the development of functional foods from marine bio-resources is considered as an inevitably important task.