• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.3
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• pp.591-595
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• 2007

There are eight kinds of formulas for invigorating the liver to cure its asthenic syndrome based on the types of preparation formulas Began-tang, Boganhwan, Bogansan, Bogandan, Boganeum, Boganjoo, Boganjeon and Bogango. Another formula called Bocheonghwan is to invigorate the green colour of liver. There are 22 kinds of Bogan-tang, 12 kinds of Boganhwan, 25 kinds of Bogansan, one kind of Bogandan, one kind of Boganeum, one kind of Boganjoo, one kind of Boganjeon, one kind of Bogango, and two kinds of Bocheonghwan. Combination of herbal medicines, carried out in formulas for invigorating the liver, consists of various kinds depending on medical scientists' personal experience in medical treatment without any general principles, which makes it difficult to apply it to clinical use. The objectives of this study lie in theoretical establishment of Bogan-tang for curing the asthenic syndrome of liver through analyzing the component medicines and combination principles of Hyeongok's Bogan-tang, and furthermore, maximizing the clinical use of Began-tang. This study analyzed the component medicines and combination principles of Hyeongok's Bogan-tang based on the theory for properties and tastes of herbal medicines from the ${\ulcorner}$yellow Emperor's Canon of Internal Medicine${\lrcorner}$ , the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's Began-tang is an odd prescription, composed of 7 kinds of ingredients No.1 Radix Angelicas Sinensis (2don;7.5g), No.2 Rhizoma Chuanxiong (1don;3.75g), No.3 Radii Polygoni Multiflori (1don), No.4 Fructus Lycii (1don), No.5 Cortex Cinnamomi (1don), No.6 Rhizoma Gastrodiae (1don), and No.7 Radix Glycyrrhizae (1don). There are three methods for curing the asthenic syndrome of liver according to the five elements doctrine invigorating the liver, invigorating the kidney and purging the lung. First, if you suffer from the asthenic syndrome of the liver, you need to invigorate your liver. There are two available methods, including taste and property invigoration according to the theory for properties and tastes of herbal medicines. They each imply the pungent taste and the warm property invigorate the liver. In the case of taste invigoration, two herbal medicines with pungent taste, Radix Angelicas Sinensis and Rhizoma Chuanxiong, are combined into the principal and assistant herbal medicine, respectively. For property invigoration, two herDal medicines with the warm property, Cortex Cinnamomi and Rhizoma Gastrodiae, are combined into adjuvant herbal medicines. Secondly, if you suffer from the asthenic syndrome of the liver, you need to invigorate your kidney which is mother in the mother-child relationship in inter-promotion among the five elements. There are two methods to invigorate the kidney, including taste and property invigoration according to the theory for properties and tastes of herbal medicines. They each mean the bitter taste and the cold property invigorate the kidney. Therefore, it is important to use bitter herbal medicines for taste invigoration and cold ones for property invigoration. Both Differ and cold herbal medicines, Radix Polygoni Multiflori and Fructus Lycii, are combined into adjuvant herbal medicines. Lastly, if you suffer from the asthenic syndrome of the liver, you need to purge your lung which is an element being surpassed in the relationship between the elements surpassed and ones not surpassed in inter-restraint among the five elements. There are two methods to purge the lung, which include taste and property invigoration according to the theory for properties and tastes of herbal medicines. Taste invigoration means to purge the lung with pungent taste and property invigoration to purge the lung with warm property. Therefore, it is important to use pungent herbal medicines for taste invigoration and warm ones for property invigoration. Both pungent and warm herbal medicines, Radix Angelicas Sinensis and Rhizoma Chuanxiong, were combined to invigorate and purge the lung. In addition, Radix Glycyrrhizae are combined as dispatcher herbal medicine, harmonizing all the herbal medicines composing the formula. First, to cure the asthenic syndrome of the liver, the methods of invigorating the liver and the kidney, and purging the lung should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herDal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's Bogan-tangon is combined according to the above theories. In conclusion, this formula was created by applying to the theory for properties and tastes of herbal medicines.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.17 no.1
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• pp.203-255
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• 2011

This study covers the historical aspects of the turmeric and curcuma only in detail on the medicinal uses, supported by references to the medical texts. And the result is as follows: 1. Turmeric and curcuma are rhizomatous herbaceous perennial plants of the ginger family, but both produced on the same herb. The rhizome is considered turmeric while the tuber is considered curcuma. 2. Turmeric is the round, oval, or ovate, and scutiform rhizome. 3. Curcuma is yellowish externally, internally more or less orange-yellow passing into reddish-brown. The tuber has a round and cuspidate appearance. The smell is aromatic, somewhat analogous to ginger. 4. Turmeric is somewhat analogous to curcuma in shape, but turmeric is pungent and bitter in taste, warm and intoxious in property, and yellow in color, acting on the spleen and liver channels and governing the gi of the blood while curcuma is pungent and bitter in taste, cold and intoxious in property, red in color, acting on the heart and pericardium channels and governing the blood. 5. Turmeric is referred to zedoary, sliced turmeric, old jaundice, precious aromatic, and ovate rhizoma, and curcuma is referred to radix curcuma, curcuma aromatica, and cicada-belly curcuma

• Investigative Magnetic Resonance Imaging
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• v.9 no.1
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• pp.30-35
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• 2005

Purpose : The purpose of this study is to observe the blood oxygen level dependent (BOLD) contrast changes due to the reaction of human brain at a gustatory sense in response to a salty-taste stimulation. Materials and Methods : Twelve healthy, non-smoking, right-handed male subjects (mean age: 25.6, range: 23-28 years) participated in this salty-taste stimulus functional magnetic resonance (fMRI) study. MRI scans were performed with 1.57 GE Signa, using a multi-slice GE-EPI sequence according to a blood-oxy-gen-level dependent (BOLD) experiment paradigm. Scan parameters included matrix size $128\times128$, FOV 250 mm, TR 5000 msec, TE 60 msec, TH/GAP 5/2 mm. Sequential data acquisitions were carried out for 42 measurements with a repetition time of 5 sec for each taste-stimulus experiments. Analysis of fMRI data was carried out using SPM99 implemented in Matlab. NaCl solution $(3\%)$ was used as a salty stimulus. The task paradigm consisted of alternating rest-stimulus cycles (30-second rest, 15-second stimulus) for 210 seconds. During the stimulus period, NaCl-solution was presented to the subject's mouth through plastic tubes as a bolus of delivered every 5 sec using -processor controlled auto-syringe pump. Results : Insula, frontal opercular taste cortex, amygdala and orbitofrontal cortex (OFC) were activated by a salty-taste stimulation $(NaCl,\;3\%)$ in the fMRI experiments. And dosolateral prefrontal cortex (DLPFC) was also significantly responded to salty-taste stimuli. Activation areas of the right side hemisphere were more superior to the left side hemisphere. Conclusion : The results of this study well correspond to the fact that both insula, amygdala, OFC, DLPFC areas are established as taste cortical areas by neuronal recordings in primates. Authors found that laboratory-developed auto-syringe pump is suitable for gustatory fMRI study. Further research in this field will accelerate to inquire into the mechanism of higher order gustatory process.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.347-352
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• 2013

Soybean sprout is a year-round traditional vegetable that is easily produced and relatively inexpensive in Korea. In addition, the sprout is known as a good source of protein, vitamins and minerals. The quality of the soybean sprout has been mainly evaluated only by its appearance like length, width, color, and the others without considering any odor or taste attributes. We studied the chemical factors affecting taste of soy sprouts cultivated with 5 recommended soybean cultivars through evaluation of chemical constituents in relation to their sensory characteristics. Correlation coefficient among the chemical constituents and sensory characteristics of soybean sprout showed that the linolenic acid and Ca contents were positively correlated with total acceptability of soybean sprout and histidine, aspartic acid, and serine showed a negative association with beany odor of soybean sprout. Multiple regression analysis was done to formulate selection criteria for good taste of soy sprout. The estimation of step-wise regression analysis conducted by 47 chemical components for major quality-related characteristics showed that linolenic acid and mineral contents were the main components increasing the acceptability of soybean sprout.

• Herbal Formula Science
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• v.10 no.2
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• pp.47-55
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• 2002

In Oriental medicine, So-gal(消渴) is similar to Diabetes Mellitus in the symptoms. In the medical treatment of So-gal(消渴), one kind of herb medicine is recorded in ancent medicine literatures. That herb medicine is a juice of vegetable drunken with herb medicine of So-gal(消渴). Milk(牛乳汁), human milk(人乳汁), gam-ja-jup(甘蔗汁), wo-jul-jup(藕節汁), li-jup(梨汁), sang-gang-jup(生薑汁) etc. is that. In that juices, Milk(牛乳汁), human milk(人乳汁), gam-ja-jup(甘蔗汁), wo-jul-jup(藕節汁), li-jup(梨汁) have sweety tastes, and cold nature. So they cure So-gal(消渴) come from dry and hot nature. Sang-gang-jup(生薑汁) is different with others in the taste and nature that sweety and hot taste and hot nature. Sang-gang-jup(生薑汁) cure the sequela of So-gal(消渴) by his hot nature. We think In Diabetes Mellitus, that juice can be used by drink for the treatment of diet because of simility between So-gal(消渴) and DM.

• The Korean Journal of Food & Health Convergence
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• v.6 no.4
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• pp.1-6
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• 2020

Food hygiene and nutrition is a serious public health concern. It is the responsibility of providers and duty of consumers to ensure that hygienic and nutritious food is being served and consumed respectively. A cross-sectional study was conducted among 384 students to assess the perception of hygiene and nutrition of food in the restaurant of Pokhara Valley, Nepal. Data were collected by a self-administered questionnaire. Two-third of the respondents were female in this study. The taste was the most common reason for the consumption of food in the restaurant. In the same way, more than two-thirds of the respondents considered restaurants' food for not having a balanced diet. Around one-third of the respondents consumed food high in vitamins and minerals, protein, carbohydrate, and calories in restaurants. Around two-thirds of the respondents considered hygiene of food in restaurants as slightly hygienic. More than two-thirds of the respondents considered unhealthy to eat food in the restaurant. The study found the association between education status, family type with a taste of the food. Proper awareness, promotion activities for the healthy nutrition lifestyle & food safety education is highly recommended at the local level.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.187-195
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• 2004

This study was conducted to figure out the nutritional nature of seafoods categorized according to the medicinal effects and the usages introduced in Lim-Won-Sib-Rheuk.-Ji, one of the well-known encyclopedias published during the Chosun Dynasty. They were compared with those introduced in other cooking books in order to find out how they were used in the diet of real-life. The seafoods of the book were first categorized into the fish 20, the mollusk 5, the crustacea 4, and the shellfish 7, and reptile according to the biological taxonomy, and then each one was reviewed in terms of the taste and the food-nature. Generally, the fishes had the sweet taste; the crustacea and the shellfish the salty or sour in addition to the sweet taste; none of them were bitter or hot. Most of them had the mild nature; seven of them were regarded as warm; four as cool; one as cold from the standpoint of the traditional medicine. The food-nature of seafoods was closely related with the medicinal effects on the human body. These seafoods were characteristically used in daily dietary life as well as the medical applications; used as the side-dishes rather than the main-dishes. The cooking methods of boiling, steaming, and baking were preferred to drying and stewing. The preservation methods favored were the fermentation, drying and salting. These cooking and preservation methods were believed to reflect the nature of the seafoods to manifest the medicinal effects.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.668-674
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• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.16-22
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• 2008

This study focused on the attribution factors affecting billed Silvertown residents' satisfaction and trust in relation to foodservice. Residents living in 'N' charged Silvertown were randomly selected for the study. Among them, 27 did not complete the survey, and a total of 143 questionnaires were analyzed. Data analyses were carried out using the frequency, factor analysis, cross tabs, and regression procedures of the SPSS 12.0 package. The results were as follows. First, for prospective Silvertown residents, among all the service offered, meals and medical services were of primary importance. Second, for Silertown foodservice, menu variety and taste were the most important aspects. Third, in the factor analysis for effects of foodservice on satisfaction and trust, the factor were restaurant facilities, food taste and quality, and restaurant operations. Fourth, in the relationship between the restaurant operation and residents' satisfaction levels, restaurant equipment, food taste and quality, and the resident's level of trust were significant. Finally, foodservice satisfaction and trust significantly affected residents' satisfaction with living in Silvertown.

• Journal of the Korean Society of Food Culture
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• v.36 no.6
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• pp.607-621
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• 2021

The elderly population is rapidly increasing in South Korea, and interest in food development considering the Sasang constitution theory from oriental medicine and balanced nutrition is increasing. We developed the oriental medicinal porridges based on the Sasang constitution for the elderly. By Sasang constitutional medicine, Taeyangin has a large lung and small liver, and Soyangin has a large stomach and small kidney. Taeeumin has a small lung and large liver, and Soeumin has a small stomach and a large kidney. In this study, proper oriental medicine and food ingredients were identified, and a total of 12 oriental medicinal porridges were developed for 3 items by 4 Sasang constitution types. A single portion was developed based on about 600±66kcal, and the food ingredients were chopped. After cooking the menu developed based on the Sasang constitution, a sensory test was conducted. Five items, such as taste, appearance, aroma, texture, and overall preference, were evaluated on a 7-point scale. Sewage omegaenggul porridge among porridges for Taeyangin had the highest overall acceptance (6.17±0.7 points). Sukjihwang abalone black sesame porridge for Soyangin had the highest score(5.83±0.9 points). Sanyakyulmu hwangtae porridge for Taeeumin had the highest score(5.90±0.6 points). Ginseng chicken curry porridge among porridges for Soeumin had the highest overall preference in taste, appearance, aroma, texture, and overall acceptability (6.53±0.7 points). A limitation of this study was that the clinical trial could not be conducted on the elderly classified as Sasang constitution. In the future, the elderly will be able to have oriental medicinal foods according to the classification of Sasang constitution.