• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.136-144
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• 2006

This research evaluated how the composition of Yak-sun(oriental diet therapy), taken as a nutritional supplement with daily meals, can effect the medical condition of those suffering from modern diseases like obesity and hyperlipideia. We produced Yak-sun tea, determined its nutrient composition and physical characteristics and evaluated how this tea effects affects the active oxygen concentration inside the body by clinical practices. The study results indicated that this tea significantly decrease active oxygen concentration. We think that scientific and objective evaluation was done on the components of Yak-sun tea prescription. We concluded that we could apply the components not only in the form of tea, but also in other food forms. The information we received from this conclusion will provide basic information for the application of oriental medicinal resources into other foods and will also be a steppingstone in the field of functional food research for the development of medicinal herbs which is already an important research field world-wide.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.339-347
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• 2013

Yaksun, a medicinal diet, has been traditionally prepared and applied (based on theories in oriental medicine) for the modulation of disease symptoms and signs. However, restaurants that serve and claim Yaksun mainly focus on stamina foods. A consistent definition of Yaksun has not been provided, which can confuse the public interpretation of Yaksun. The purpose of this study was to investigate the perception of Yaksun in Korean adults living in Seoul, Gyeonggi, and Chungbuk regions. Among the participants (M=55, F=168, 25y), only 10.4% understood the definition of Yaksun (mainly through the broadcast media). The frequency of Yaksun consumed when eating out was 2~3 times per month in 50.2% of participants. The main reason for choosing a Yaksun menu (46.3% of participants) when eating out was for health. The mean satisfaction score of Yaksun was $3.5{\pm}0.8$ on the five point Likert scale. Participants highly agreed ($3.8{\pm}0.8$) that Yaksun is composed of nutritious foods combined with oriental medicinal herbs for the treatment of disease, which was significantly higher in groups with learning experience on Yaksun (p<0.05). Interestingly, participants showed neutral to the description, that a diet without oriental medicinal herbs is not Yaksun ($3.1{\pm}1.0$), which was significantly different between genders (p<0.05). Men recognized more than women that Yaksun should be based on oriental medical theory (p<0.05) and should be prepared for the prevention or treatment of diseases (p<0.05). In conclusion, the concept and terminology of Yaksun need to be defined and publicized in modern diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1164-1167
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• 2003

Aristolochic acid has been known to be a carcinogenic compound and to cause Chinese herbs nephrophathy(CHN). To determine the content of aristolochic acid in various medicinal herbs marketed domestically, samples of Aristolochia fangchi, Aristolochia fructus, Aristolochia radix, Asiasari radix, Saussureae radix, and Akebia caulis were analyzed using TLC and HPLC. The optimal conditions for TLC and HPLC using $C_{18}$ column were established for the quantitative analysis of aristolochic acid. This study showed that Aristolochia fangchi and Aristolochia fructus examined in this study contain aristolochic acid of 3.9 and 2.3 mg/g sample, respectively. In contrast, aristolochic acid was not detected in the other samples.

• Journal of Korean Society of Forest Science
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• v.104 no.3
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• pp.495-502
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• 2015

This study intended to provide basic data required in establishing policies for improving the forestry management and the compensation standard for the loss from non-timber forest products by examining the cost of cultivating key medicinal herbs and the earnings from them to analyze the income. According to the income analysis on the cultivation of medicinal herbs, the average annual income per unit area of Adenophora triphylla var. japonica Hara was the highest as it recorded 14,233,000 won/10a and was followed by Pleuropterus multiflorus TURCZ. which recorded 4,121,000 won/10a, Gastrodia elata Blume 3,766,000 won/10a, Epimedium koreanum Nakai 3,537,000 won/10a, Atractylodes ovata (Thunb.) DC. 2,655,000 won/10a, Aralia continentalis Kitagawat 1,048,000 won/10a, Paeonia lactiflora Pallas 1,025,000 won/10a, and Bupleurum falcatum L. 919,000 won/10a. Compared with the income from major nuts and fruits analyzed in 2014, the average annual income per unit area for medicinal herbs was relatively higher. For Adenophora triphylla var. japonica Hara and Aralia continentalis Kitagawat, soots are used for food and the roots for medicine, it appears that it can become a new income source for the farming and mountain villages. Meanwhile, the price for Paeonia lactiflora Pallas is dropping due to Chinese imports, and also damage to the income from other medicinal herbs due to Chinese imports is expected with the implementation of Korea-China FTA in the future.

• Food Science and Preservation
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• v.11 no.2
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• pp.201-206
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• 2004

The activities of antioxidation and alcohol dehydrogenase in hibitionin methanol extracts of thirty two medical herbs were tested using the method of DPPH activity, nitrite scavenging effect and alcohol dehydrogenase assay in vitro. In DPPH method, Eugenia caryophyllata, Thea sinensis, Paeonia suffruticosa, Alnus japonica showed over 90 % of free radical scavenging activities. The nitrite scavenging ability appeared Zanthoxylum bungeanum, Alnus japonica, Thea sinensis, Hovenia dulcis(cortex) and Illicium verum showed the high value. In connection with in vivo alcohol metabolism, thirteen medicinal herbs were screened for inhibition. As a reasult, we found significant inhibition of ADH by methanolic extracts of Glycyrrhiza uralensis, Pueraria thunbergiana(radix), Alnus japonica. These results indicate that the antioxidative effect was strongly related with alcohol dehydrogenase inhibitor; Thea sinensis and Alnus japonica.

• The Korea Journal of Herbology
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• v.23 no.3
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• pp.41-51
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• 2008

Objectives : This study was conducted to evaluate the antioxidative and anticancer activity of extracts from Scutellaria baicalensis, Zizyphus jujuba and Atractylodes macrocephala. Methods : Three kinds of medicinal herbs were extracted with distilled water and 70% ethanol, and the extracts were tested for their antioxidant activity and growth inhibition activity against cancer cells. Results : Electron donating abilities (EDA) of the water and ethanol extract from Zizyphus jujuba and Atractylodes macrocephala were over than 87% at 1,000 ${\mu}g/mL$, respectively. The highest nitrite scavenging abilities (NSA) of the water and ethanol extracts from Scutellaria baicalensis were 68.9 and 79.2% at 1,000 ${\mu}g/mL$, respectively. Atractylodes macrocephala extracts had shown the highest growth inhibition activity against both of MDA and A549 cells and the water extract had higher activity than ethanol extract. Conclusions : These results suggest that the extracts of medicinal herbs used for this experiment had specific biological activity and they can be used as natural antioxidant to prevent oxidative damage in normal cells.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.27-32
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• 2010

This study was conducted to monitor aflatoxins in various medicinal herbs, providing available data for the safety of those products. To monitor aflatoxins in medicinal herbs, a total of 400 samples of 40 different herbs were collected in commercial retailers in Seoul, Daejeon, Gwangju, Daegu, and Busan from March to August, 2008. The samples that passed the sensory evaluation were tested for aflatoxins. Aflatoxins in samples were analyzed by HPLC-florescence coupled with photochemical enhancement. Samples were extracted with 70% methanol and then diluted to the appropriate concentration. A refining process was performed using an immunoaffinity column. The analytical method used in this study was validated. The $R^2$ value for aflatoxin $B_1$ was 0.99946, and the detection range was from 0.25 to 10.0 ng/mL. The accuracy of the analysis was ranged from 83.2% to 101.8%. The relative standard deviation (RSD) in the aflatoxin $B_1$ analysis was 3.4%, demonstrating the precision of this method. In addition, the detection limit and quantitative analysis limit of aflatoxin $B_1$ was $0.53\;{\mu}g/kg$ and $1.76\;{\mu}g/kg$, respectively. These results indicated that the analytical method used in this study was appropriate. The results of HPLC showed that 1% (4 samples) of the samples may contain aflatoxins. The concentration of quantified aflatoxin was $2.3\;{\mu}g/kg$ for both Quisqualis fructus and Remotiflori radix samples. The other samples were below the limit of quantification. Moreover, the concentration of aflatoxin $B_1$ which is made by specific fungi were below the level of regulation. Only 20% of aflatoxin $B_1$ were transferred to hot water. Therefore, the levels of aflatoxins in medicinal herbs were considered to be safe especially considering the aflatoxin transfer ratio.

• Microbiology and Biotechnology Letters
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• v.36 no.3
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• pp.201-208
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• 2008

To produce bioactivity-strengthen medicinal herbs, the 36 medicinal herbs which have antioxidation or blood circulation activity, were solid fermented using Phellinus baumii mycelium. Most of medicinal herbs, except Chrysanthemum indicum (flower), Zizyphus jujuba Miller (fructus), Aconitum koreanum R. Raymond (root), Magnolia denu-data (flower), and Polygonatum sibiricum Redt (root bark), showed good fermentation at $25^{\circ}C$ for 20 days under 90% of relative humidity. The poor fermentations of the herbs could be explained by lack of nutrient, structural rigidity, and the content of antifungal substance. After fermentation, the average water content of herbs were increased to $67.21{\pm}11.43%$ from $30.84{\pm}15.67%$, but the average pH and average methanol extraction ratio were slightly decreased to $11.16{\pm}7.06%$ and $4.83{\pm}0.73$ from $13.91{\pm}12.22%$ and $5.06{\pm}0.87$, respectively. The analysis of thrombin inhibition and DPPH scavenging activity of the methanol extracts of herbs showed that thrombin inhibition activities of the fermented Drynaria fortunei Kunze, Melia azedarach var. japonica, Prunus persica and Orostachys japonicus, and DPPH scavenging activities of the fermented Polygala tenuifolia, Scrophularia buergeriana, Angelica dahurica, Drynariafortunei Kunze, Cyperus rotundus, and Boschniakia rossica were increased as compared with those activities of non-fermented its cognate herbs. Our results suggest that the production of bioactivity-strengthen medicinal herbs is possible by solid fermentation of Phellinus baumii mycelium, as fermented Drynaria fortunei Kunze showed increased antioxidant and thrombin inhibitory activities than those of non-fermented herbs.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.886-894
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• 2012

For the development of Moru wine with enhanced sensory qualities, Moru (Vitis amurensis) wines were fermented with pine needles from Pinus densiflora Siebold et Zuccarini to make Moru-pine wine or medicinal herbs from Astragali Radix and Viscum album to make Moru-herb wine. Moru without pine needles or medicinal herbs was included as a control. Pine needles and Astragali Radix/Viscum album delayed the fermentation of Moru wine, but after 40 days of fermentation and aging, final ethanol contents, pH, acidity, and the sugar/organic acid content in these kinds of Moru wines had no differences. The final ethanol level and acidity of Moru wines were 11.5~12.9% and 1.1~1.2%, respectively, but any sugars (glucose, fructose and sucrose) were not detected in all Moru wines. These results are consistent with the general characteristics of Moru wines, which have a high acidity and low sugar contents. Relatively low browness and antocyanins were detected in Moru-herb wine decreasing its chromaticity in a sensory test. Overall, the supplements of Astragali Radix/Viscum album reduced the color of normal Moru wine, which might be applied toward the development of conventional Moru wines.

• Journal of The Korean Society of Clinical Toxicology
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• v.4 no.2
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• pp.143-146
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• 2006

Historically, the common folk have made use of various wild herbs for both food and medicinal purposes. However, the misuse of these wild herbs can lead to adverse consequences, including severe poisoning in some cases. In cases of poisoning from wild herbs, patients can exhibit a variety of symptoms depending on the herbs involved, which in addition to gastrointestinal symptoms may include hemodynamic alteration and abnormal neurologic signs. In the present case, two patients were admitted to the emergency room with symptoms of toxicity after consuming Rhododendron brachycarpum liquor. Rhododendron brachycarpum and other wild herbs contain the toxic material grayanotoxin. Because of its serious toxic symptoms, great caution must be exercised in using rhododendrons for food and medicinal purposes.