• Korean Journal of Medicinal Crop Science
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• v.20 no.1
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• pp.1-7
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• 2012

This study was performed to develop new anti-obesity agents for functional foods from medicinal plants and herbs. Methanol extracts from 560 kinds of medicinal plants and herbs, and their lipase inhibitory activities were investigated. Methanol extract from Desmodium oxyphyllum Dc showed the highest lipase inhibitory activity at 74.2%. This lipase inhibitory activity was maximally extracted when powder of Desmodium oxyphyllum Dc was treated with 80% methanol (1 : 20) for 48 h.

• Korean Journal of Organic Agriculture
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• v.31 no.4
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• pp.291-307
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• 2023

Medicinal crops are the most representative input among agricultural products for biomaterials. The actual situation of how medicinal crops are used as inputs in the downstream industry is analyzed, and the input demand function of medicinal crops is quantitatively estimated. The proportions of intermediate demand and final demand in the total production of medicinal crops were 52.1% and 47.9% in 1995, but changed to 74% and 26% in 2019, with the proportion of intermediate demand accounting for approximately increased by 3 times. Estimation results of the demand function for medicinal crops in the medicine industry show, a 1% increase in the production of medicine is found to increase the demand for medicinal crops by 0.3369%. If the production of health functional foods increase by 1%, the demand for medicinal crops is expected to increase by 0.6221%. It is also found that a 1% increase in the amount of cosmetic production would increase in the demand for medicinal crops by 0.3932%. This indicates that market expansion in downstream industries can have a significant impact on agricultural products for biomaterials.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.552-560
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• 2003

In this study, Artemisia capillaris, which has been used in oriental medicine and folks remedy, was investigated to characterize the nutritional composition (protein, lipid, ash, fiber, amino acids, fatty acids, Na, K, P, Mg, Ca and Fe) and effective substance (scopoletin). Artemisia capillaris has often been cited in medical literature for its medicinal effects. The Korean Food and Drug Administration allowed Artemisia capillaris as a food stuff and indicated as In-Jin-Sook. From the view point of the subjects who eat In-Jin-Sook products, most of them ingested it for a certain pharmacological efficacy rather than as a beverage or a food. Therefore, we need to develop functional foods using In-Jin-Sook. Artemisia capillaris was superior in protein, crude fiber, amino acid and fatty acid compositions to wild greens according to Korean Nutritional Composition Table. Also scopoletin, blown for blood vessel relaxation and hypotensive effect, was detected at the level of 326.13 $\mu\textrm{g}$/g. These results demonstrated that Artemisia capillaris has both pharmaceutical effects and balanced nutritional contents. Artemisia capillaris has sufficient values to use as a food stuff for functional foods.

• Korean Journal of Plant Resources
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• v.21 no.1
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• pp.103-109
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• 2008

Nelumbo nucifera root(NNR) is used to clear summerheat(暑熱), bear Yang(陽) upwards and stop bleeding as mentioned in traditional Korean medicine. Also, it has been known that NNR is effective for lowering blood pressure and hyperlipidemia. The rhizome is considered to be nutritive, demulcent, diuretic and cholagogue and is used to treat piles, dyspepsia and diarrhea. An increasingly growing market for nutraceuticals and functional foods has triggered the study on natural sources for nutraceuticals, health foods and functional foods. But rhizome was inconvenient to formulate liquid dosage form(extract) by way of hot water because of its limited storage. Also the majority of the consumers have a complaint against the dosage. The purpose of this study was to develop the functional materials from NNR without side effects. We formulated the solid dosage form viz tablet and granule from the lotus root. Sensory evaluation was performed in terms of smell, taste, color and overall of lotus root and all colored forms(brown, dark brown, light green and yellow) of tablet and granule to evaluate the acceptability of the formulated tablets and granules. In sensory evaluation, among the formulated tablets and granules, light green granules obtained best score overall and yellow tablets showed the overall improved acceptability. In conclusion, lotus rhizome could be recommended as functional food. Further studies to clarify bioactive functions of Nelumbo nucifera in experimental animal model on atopic dermatitis are in progress.

• Korean Journal of Medicinal Crop Science
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• v.18 no.5
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• pp.305-310
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• 2010

Taxifolin-3-O-$\beta$-D-xylopyranoside and quercetin-3-O-$\alpha$-L-rhamnopyranoside were isolated from an EtOAc-soluble extract of the leaves of Chamaecyparis obtuse. Quercetin-3-O-$\alpha$-L-rhamnopyranoside was found to possess a potent inhibitory activity of human recombinant aldose reductase in vitro, its $IC_{50}$ value being $11.5\;{\mu}M$. Kinetic analysis showed that quercetin-3-O-$\alpha$-L-rhamnopyranoside exhibited uncompetitive inhibition against DL-glyceraldehyde. Also, quercetin-3-O-$\alpha$-L-rhamnopyranoside suppresses sorbitol accumulation in rat lens under high glucose conditions, demonstrating the potential to prevent sorbitol accumulation in vivo. These results suggest that this compound may be a promising agent in the prevention or treatment of diabetic complications.

• Journal of Life Science
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• v.26 no.4
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• pp.496-502
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• 2016

This review describes the diversity of Korean fermented foods and their significance as potential sources of probiotic bacteria. Fermented foods consumed in Korea are categorized according to their base material. Fermented foods such as kimchi, meju, doenjang, kangjang, jeotgal, and makgeolli are reported to have significant medicinal properties. These fermented products, which are consumed regularly by local people, are rich sources of beneficial microbes represented by several genera, including Weissella spp., Lactobacillus spp., Leuconostoc spp., Mucor, Penicillium, Scopulariopsis, Aspergillus, Rhodotorula, Candida, Saccharomyces, and Bacillus, as well as lactic acid bacteria. Fermented foods are now taken beyond the boundaries of their use as mere side dishes and are used significantly as a functional as well as medicinal foods. Fermented foods are a rich source of potential natural substances with antioxidant, anticancer, anticholesteric, antiobesitic, and antiaging properties, so that traditional fermented foods used as food supplements can impart health benefits. Publication of scientific studies on the dietary benefits of various fermented foods and growing consciousness about the potential health benefits of traditional fermented food are reflected in the scores of reports currently available in this field. Food microbiologists now have abundant opportunities to explore Korean traditional fermented foods for the isolation of new bacterial strains and to evaluate the potential applications of these strains through microbiological research.

• The Journal of the Korea Contents Association
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• v.6 no.11
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• pp.65-73
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• 2006

The purpose of this study is to suggest guidelines for drawing and keeping customers through knowing function of herbal and food. Customers have known herbal foods to high nutritional foods, prevention of high blood pressure, heart disease, and obesity. Also, people recognized highly garlic which has function prevention cancer, brown seaweed which is controlled blood pressure, and ginkgo nut which is helpful for asthma, detoxication. They know specifically function of herbal materials such as mugwort, ginseng, and royal golly. The guidelines are as followed. The first, seasonal herbal tea provide in stead of water like medicinal foods. The second, various cereals, Chinese herbal materials, and vegetables are added to the main rice. So it can make to eat everyday like nutrition rice which is mixed with garlic and ginkgo. The third, specific function food' and herbal's should be explained on the menu. Therefore, it make attract customer's curious and interest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.717-721
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• 2002

Study was carried out with electron spin resonance (ESR) spectroscopy to identify irradiated Korean medicinal herbs. Pueraria thunbergiana Benth., Angelica gigas Nakai, Agaricus blazei Murill and Astragalus membranaceus Bunge were irradiated with doses of 0, 1, 5 and 10 kGy at room temperature using a Co-60 irradiator. The irradiated Korean medicinal herbs exhibited an asymmetric absorption, which was different from the non-irradiated ones. The strength of ESR signals linearly increased by dose-dependent manner (1~10 kGy) and highly positive correlation coefficients ($R^2$=0.9428~0.9942) were obtained between the irradiation doses and the corresponding ESR signal intensities. Detection of the irradiated Korean medicinal herbs was possible even after 6 weeks of storage although the signal intensities of the irradiated samples decreased until 2 weeks at room temperature.

• Food Science and Preservation
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• v.11 no.2
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• pp.154-159
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• 2004

In order to develop of health-oriented convenience foods for rice consumption, functional Misutkaru drink was made by adding several medicinal herbs extracts to fundamental Misutkaru based cereal powder(rice, barley and soybean). Fundamental Misutkaru drink was prepared with the ratio of cereal mixed rice(5g), barley(5g) and soybean(5g) on water (100 mL) and several medicinal herbs extracts. Liriopis Tuber(50%), Omija(15%), Ginseng(10%) and Jujube(25%) were mixed to fundamental Misutkaru as functional Misutkaru. And then it was extracted to added water of 10times during 36hrs at 75$^{\circ}C$. For instant Misutkaru drink of health-oriented convenience foods, mixture of them was made with fundamental Misutkaru drink(80%), extract of several medicinal herbs(20%), and it's sensory score was high. Autoclaved functional Misutkaru drink for long storage period was changed rheological type badly. Overall acceptability and storage period of nonautoclaved functional Misutkaru drink to added extract of several medicinal herbs was higher than fundamental Misutkaru drink.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.93-93
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• 2022

Hovenia dulcis, one of the traditional medicinal plants, is currently being used as a functional ingredient for the development of health functional foods that protects the liver from alcohol damage in Korea. A variety of pharmacological effects of Hovenia dulcis have been reported so far, but studies on immune-enhancing activity are insufficient. Thus, in this study, we report that Hovenia dulcis branches (HDB) induce the activation of macrophages. HDB increased the production of immunostimulatory factors and phagocytosis in RAW264.7 cells. TLR4 inhibition blocked HDB-mediated production of immunostimulatory factors. In addition, the JNK inhibition reduced the HDB-mediated production of immunostimulatory factors, and the HDB-mediated JNK activation was blocked by the TLR4 inhibition. HDB increased the level of LC3-II and p62/SQSTM1. TLR4 inhibition blocked HDB-mediated increase in the level of LC3-II and p62/SQSTM1. These findings indicate that HDB may induce TLR4/JNK-dependent macrophage activation and TLR4-dependent macrophage autophagy.