• 한국식품저장유통학회지
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• 제7권1호
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• pp.80-83
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• 2000

The quality characteristics of bread processed with the addition of roasted safflower seed powder were evaluated Safflower seed powder was roasted at 180$^{\circ}C$ for 20 min and pulverized below 45mesh size. Bread was processed by addition of control, 1, 2, 3 and 4% safflower seed powder at basic formulation. Dough raising power was increased as the addition of safflower seed powder increase, but Hunter's L value was decreased, From the sensory evaluation of safflower seed bread, color score was decreased significantly as the addition of roaste safflower seed powder increase, but overall acceptance had no significantly difference between control and added 4% of safflower seed.

• 동아시아식생활학회지
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• 제15권1호
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• pp.78-90
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• 2005

The purpose of this study was to make ramyon from Korean cultured wheat by adding with hot water extract powder from safflower seed in order to add the value of it. The cooking quality, instrumental texture and sensory characteristics of ramyon were analyzed. The ramyons with 0.1%, 0.3%, 0.5%, and 0.7% of hot water extract powder(HEP) from safflower seed, control, and those with 3% and 5% of dried powder(DP) from safflower seed were compared. The yield of HEP was 7.8%. Lightness, redness, Max. weight, strength, hardness, adhesiveness, cohesiveness and springiness were measured. As the amounts of HEP and DP was increasing, ramyons smelled stronger and was getting harder and chewier, while became less transparent and had no difference in elasticity and adhesiveness. In overall acceptability, both control and ramyon with HEP had similar points. From three important factors, appearance, color and smell to make ramyon more acceptable, addition of 0.3～0.5% of hot water extract powder from safflower seed was found to be the best. However, further studies on smells are needed to make processed foodstuffs with safflower seed.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.171-176
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• 2000

Drink and tea-bag were processed with safflower seed powder. Drinks were processed with 90$^{\circ}$C hot water extraction. Yield, soluble solid, pH and centrifugation residue of drinks were ranged in 79.2~89.3%, 0.6~0.99%, 5.98~6.40 and 1.00~1.18, respectively. Sensory score of overall acceptance in drinks were highest at that of enzyme treated drink. Tea-bag was processed with roasted safflower seed powder, alone(1.2g) and the mixtured tea-bags were consisted of persimmon leaves, pine needle and angelica gigas powder in same amount, respectively. Teas were prepared with extraction at 80$^{\circ}$C water for 2 min. Soluble solid and sensory evaluation score of teas were the highest when the tea was processed with safflower seed alone.

• 한국임상수의학회지
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• 제18권2호
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• pp.116-123
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• 2001

This study was undertaken to find out the effect of Korean safflower seed powder on histopathological changes of cadmium toxicity in mice. Fifty BALB/c mice were divided into a control group(A) and four experimental groups(B, C, D, E) : group A received tap water and basal diet, group B received tap water and diet supplemented with 3% Korean safflower seed powder alone, group C received basal diet and 300 $\mu\textrm{g}$/g of cadmium, group D and E received basal diet supplemented with 3% and 10% Korean safflower seed powder and 300$\mu\textrm{g}$/g of cadmium respectively. Cadmium dissolved in tap water was used, and the Korean safflower seed powder were mixed with feed. All mice were dissected on the 56th day. Histopathological changes in liver, kidney, lung, cortical osseous tissue of femoral shaft, bone trabecular of femur, and epiphyseal cartilage plate of femur were observed. Group B showed no significant changes compared with the control group. But group C showed the unclearness of specific cells in liver, the loss of architecture and focal necrosis of hepatocyte, the glomerular swelling, degeneration and necrosis of convoluted tubules, desquamation and vacuolization of the greater part of the renal tubular epithelium, the marked congestion and thickness of the wall of alveolus in lung, slightly thinning of the cortical osseous tissue in femoral shaft, reduction of cancellous bone volume and marked narrowness of bone trabecular, marked thinning of epiphyseal cartilage plate and irregular arrangement of columnar structure of cartilage cells. On the other hand, Korean safflower seed powder-treated group showed a little convalescent changes and maintained their normal architectures in liner, kidney, lung, cortical osseous tissue of femoral shaft, bone trabecular of femur and epiphyseal cartilage plate of femur.

• Preventive Nutrition and Food Science
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• 제8권1호
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• pp.46-53
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• 2003

The current study investigated the effect of Korean safflower (Carthamus tinctorius L.) seed powder and its water and ethanol extracts on bone metabolism during recovery from rib-fracture induced by surgical operation in rats. 10-week-old male Sprague-Dawley rats weighing about 320 g were divided into 9 groups after arrival: 10d control (AIN 76 semi-purified diet), 10d safflower seed powder (10d SS-powder), 10d safflower seed ethanol extract (10d SS-EtOH), 10d safflower seed water extract (10d SS-$H_2O$), 20d control (AIN-76 semi-purified diet), 20d safflower heed powder (20d SS-powder), 20d safflower seed ethanol extract (20d SS-EtOH), 20d safflower seed water extract (20d SS-$H_2O$), and 20d sham-operation (20d sham), The dietary level for all the supplements was 5% based on the raw material weight. The rats were fed the experimental diets for 10 days before the rib fracture operation and for a further 10 or 20 days after the operation. A number 9 rib was fractured surgically and a sham-operation also performed. The rats were then sacrificed on the l0th or 20th day after the operation. The body weight initially decreased after the operation in all the rib-fractured groups, then gradually recovered. The concentrations of plasma osteocalcin were higher in the control group than in all the safflower-supplemented groups 10 and 20 days after the rib-fracture (p < 0.05). The bone-specific ALP (alkaline phosphatase) activity was significantly higher in the SS-EtOH group than in the other groups 20 days after the rib-fracture (p < 0.05). The level of urinary DPD (deoxypridinoline) was significantly higher in the SS-EtOH and SS-$H_2O$ groups than in the other groups 10 days after the rib-fracture. When comparing the PTH (parathyroid hormone) and calcitonin levels, the SS-$H_2O$ group exhibited the highest PTH level among the groups 10 and 20 days after the rib-fracture. Thus, it was concluded that the bone turnover during the fracture-healing period was more rapid in the rats supplemented with safflower seed powder or its fractions than in the control rats. Furthermore, the SS-$H_2O$ fraction was identified as the most effective in stimulating bone remodeling, as bone resorption and bone formation were both significantly increased during fracture healing when compared to the control group.

• 한국식품조리과학회지
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• 제21권5호
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• pp.567-574
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• 2005

The purpose of this study was to analyze the sensory and mechanical characteristics, moisture content and color values of Hongwhasulgi by varying the quantity of Safflower seed powder and the types of sugar used. As a result of the quantitative analysis, it was found that as more Safflower seed powder was added to the non-glutinous rice powder, the tastiness, sweetness and coarseness of the resultant rice cake tasted almost the same as that of the raw seeds. When the quantity of the seed powder was the same, Hongwhasulgi with sugar added was moister than that with oligosaccharide, and as more seed powder was added, the rice cake became less chewy. The preference of flavor did not differ significantly among the samples. As a result of analyzing the texture, Hongwhasulgi with more Safflower seed power added and oligosaccharide used exhibited greater hardness, adhesiveness, gumminess and chewiness but lower cohesiveness, whereas springiness did not differ significantly among the samples. The moisture content of Hongwhasulgi ranged from $32.35{\sim}39.87%$. Hongwhasulgi with the sugar added was significantly moister than that with oligosaccharide added(p<0.05). Based on the above results, it is considered that the most desirable mix ratio for Hongwhasulgi is non-glutinous rice powder 190 g(95%), Safflower seed power 10 g(5%), sugar 20 g, salt 2 g, and water 35 mL.

• 한국식품영양과학회지
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• 제27권4호
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• pp.698-704
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• 1998

This study was carried out to investigate the effects of diet of Korean safflower(Carthamus tinctorious L.) seed powder on bone tissue during the recovery of rib-fracture in rats. Male Sprague-Dawley rats of 10 weeks old, weighing 370$\pm$5g, were divided into two groups including the control group(C group, AIN-76 semipurified diet) and safflower seed group(S group, AIN-76 semipurified diet+10% safflower seed powder) and were fed experimental diets for 12 days after adaptation period. After this period, the 9th right rib was fractured surgically and sham-operation was also performed. Rats were fed with experimental diets for up to 30 more days after rib-fracture. The degree of bone repair was evaluated during the recovery period at the 8th, 11th, 16th, 21st, 30th days after the surgical operation by microscopic observation of the fractured rib tissue. In callus formation, the portion of hyaline cartilage was noticably higher in S group than C group. The intracatilagenous ossification was observed at the 8th day in S group, but at 11th day in C group. The intramembranous ossification in callus was widely found over the 8th day to the 11th day in S group, but it was shown over the 11th day to the 16th day in C group. Bone resorption was also occured more rapidly in S group as indicated by large numbers of osteoclasts observed. At the 30th day, most of trabecular bones were disappeared in S group, whereas still shwon in C group over wide ranges of fractured ribs. These results imply that the supplementation of Korean safflower seed powder influences in the recovery of bone fracture by accelerating the process of bone repair.

• Applied Microscopy
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• 제31권4호
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• pp.307-314
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• 2001

12주령 랫드의 비골의 골절을 유발한 후 골절치유에 미치는 홍화씨 분말의 영향을 알아보고자 실험을 실시한 결과 다음과 같은 결과를 얻었다. 비골의 골절은 골절유발 후 5주에 성숙된 신생골 조직으로 충만되어 조직형태학적으로 완전한 유합이 이루어지는데, 홍화씨 분말을 투여한 결과 골절유발 후 4주에 성숙된 신생골 조직으로 골절단이 충만되어 완전한 유합을 이룬 후 5주에서는 골수강도 개통되는 등 대조군과 비교하여 유합시기를 기준으로 1.5주 정도의 빠른 골절의 치유가 이루어졌다. 이상의 결과는 홍화씨 분말에 골절의 치유를 촉진시키는 성분이 포함되어 있을 가능성을 시사한다고 사료된다.

• Journal of Nutrition and Health
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• 제33권4호
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• pp.411-420
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• 2000

• Applied Microscopy
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• 제31권2호
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• pp.109-116
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• 2001

홍화씨는 예로부터 국내에서 재배되어 한방 및 민간에서 특히 뼈에 우수한 작용이 있는 것으로 생각되어 오랫동안 복용되어 왔다. 최근 홍화씨를 성분분석한 바에 의하면 칼륨과 마그녜슘, 칼슘이 다량 함유되어 있어서 뼈의 발달과 유지에 도움이 있을 것이라고 추측된다. 그러나 아직까지 확실한 실험적 자료가 제시된 것은 별로 없다. 이에 저자들은 홍화씨 분말이 골다공증의 예방에 미치는 효과를 알아보기 위하여 본 실험을 실시하였다. 실험동물은 체중 230g의 12주령의 Sprague-Dawley Rats를 사용하였으며, 양쪽난소를 제거한 후 홍화씨 분말을 매일 0.3g씩 복용시키면서 1, 3, 5 및 7주 후에 경골을 채취하여 관찰하였다. 채취된 조직은 통상적인 주사전자현미경 시료제작법으로 고정과정을 거친 후 10% 질산으로 12시간 탈회하여 뼈의 단면을 노출시키고 탈수, 건조 및 금도금 과정을 거쳐 주사전자현미경(Hitachi, S-450)으로 관찰하여 촬영하였다. 관찰결과 난소적출 후 골소실이 일어나기 시작하여 7주 후에 대조군은 골수강에서 피질골까지의 두께의 감소와 골수강의 확장이 심하였으나, 홍화씨 분말을 투여한 실험군에서는 1주에서 7주까지 거의 같은 소견을 나타내었다. 이상의 결과를 종합해보면 홍화씨 분말은 여성호르몬 결핍으로 인한 골다공증의 예방에 효과가 있는 것으로 사료된다.