• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.77-77
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• 2019

Herbal medicines have been used as a basic means of clinical trial throughout history, and traditional medicines are targeted to seek functional components. To discover new cosmetic or food ingredients among numerous natural resources from Jeju island, we screened for inhibition activity against nitric oxide (NO) production in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. Although NO formation plays an important role to relax vascular muscles or eliminate tumors, NO produced excessively in inflammatory condition can cause metabolic diseases or inflammatory dysfunctions. Among 52 natural resources ethanol extracts, 5 extracts inhibited NO production over 25% compared to only LPS-treated control at the concentration of $100{\mu}g/mL$. In further study, we try to investigate other bio-activities and the phytochemicals of 5 different extracts as useful ingredients for cosmetics or functional foods.

• Food Science and Industry
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• v.49 no.3
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• pp.40-54
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• 2016

The recent much attention has been given to weight gain of the population and its consequences on the occurrence of diet-related diseases in developed countries. Sugar is considered to be the main culprit of these phenomena. Food manufacturers attempt to provide the consumer with reduced energy products with non-nutritional sugars. Some studies also showed that consumers preferred foods prepared with natural additives rather than chemical ones, due to health reasons. This article reviews issues related to sugar alternatives, as well as their use, health benefits and risks.

• The Journal of Internal Korean Medicine
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• v.29 no.1
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• pp.160-176
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• 2008

Objective : We designed this study to analyse the Natural Standard methodology and apply the results to new study and evaluation methods. Methods : We investigated the main stream of complementary and alternative medicine (CAM), the methodology of Natural Standard, guideline in CAM, and concrete 35 cancer-related herbs and dietary supplements in 98 ones. Results : There are 35 graded herbs and supplements associated with cancer in natural standard contents: 9 foods, 17 herbs, 7 amino acids, enzymes and vitamins, and 2 herbal mixture formulas. Most of them get a grade of C: unclear or conflicting scientific evidence. Conclusion : Natural Standard aims to provide high-quality, reliable information about CAM therapies to clinicians, patients, and healthcare institutions. The more demands for and use of CAM grows, the more the needs for related studies increases. According to this international and multidisciplinary collaborative effort, we have to develop how to study and evaluate the results. We need guidelines in association with the evidence and recommendations of CAM.

• Food Science and Preservation
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• v.7 no.3
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• pp.249-255
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• 2000

Soybean curd has been known as one of the most favorite traditional Korean foods as well as being high in protein. Each concentration of added natural materials soybean curds was chosen as 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. The yield of soybean curd containing natural materials was similar to that of non-containing curd. According to add GDL as coagulant, the yield of soybean curd containing natural materials was the highest. The turbidity of added natural material soybean curds was the highest coagulated with $CaCl_2$, but soybean curd containing green tea had the highest turbidity in the coagulated with GDL. In the chromaticity and texture properties of the additive natural materials in yhe soybean curd, the variety of additives had no effect. In the composition of natural materials, the carotenoid and chlorophyll content of soybean curds were high with $MgCl_2$ and $CaCl_2$ but polyphenol was high use of $CaSo_4$ and GDL.

• Journal of the Korean Institute of Landscape Architecture
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• v.23 no.1
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• pp.51-65
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• 1995

Conservation of the natural environiment In chosun-Dynasty, Korea, is analysed on the basis of the of official records of the king's offices(Chosun-wangjo-sillok). In the popular ideologies of the dynasty, Seongleehak(philosophy of humanity arid natural laws) and Pungsu (geomancy) , the naturnal enviroment is defined as an entity con-sisting of Cheon (heaven) , San(mnountains) , Su (water), Geumsu (animals)and Chomok (plants) .the notion of Tacksi-Tackmul(being careful to take natural resources at the right time) was one of the Cheonmyung (eavenly decrees) . It was believed that violation of this principle resulted in natural disasters. Sasan(four mountains surrounding Hansungbu-, the capital city, now Seoul) , were strictly preserved according to geomancy practices. In areas other than the capital city, Sanlimcheontack (mountains, forests, rivers and ponds) were con-served for sustained production of building materials especially pinetrees for ship building, foods, firewoods, horses, and orter useful natural resources. Various conservation policy insturuments were adopted. Prunning trees was permitted only in October. Capturing fishes was allowed only after the spawning period. Protection areas were designated in Sasan, Seongjoesiplee (surroundings of the capital city) , Geumsan(protected mountains), Kangmujang(hunting and army training grounds), Sijang(firewood areas), Mokmajang(horse ranches) and Neungyuk(royal tombs) . Activities prohibited for conservation purposes included cutting timbers, burning, building houses or tombs, dumping wastes, farming and breaking up fresh land, grazing, hunting and trespassing. Positive actions for conservation were rituals to Heaven ennoblement of natural elements such as mountians or rivers, planting trees, Boto (supplementing soil on low ridges) , Josan (mounding) and making ponds. Boto, Josan and making ponds were to make ideal terrains for geomancy. Many government bodies and civil servants were engaged in the conservation activities. For example, Sanjik(forest keeper) was a special position with responsibility for forest management.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.412-419
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• 1994

The Contents of proximate compositions, vitamin C and minerals(Ca, P, Fe and Zn) of five Korean wild vegetables were analyzed. Twenty four cooking recipes with three of the vegetables were developed and their taste characteristics were evaluated by 12-trained panels. The five Korean wild vegetables are Cassia tora(C.t.), Lycium chinese Mill(L.c.), Trichosanthes quadricirra MIQ(T.q.), Polygonatum japonicum MORR et DECAIS(P.j.) and Articum lappa L.(A.l.). They have been known as the efficacious plants agaginst diabetes mellitus. In our previous work, their hypoglycemic effects have been studied through streptozotocin-induced diabetic rats and fed on the wild vegetables. Contents of moisture were 14~86% in the samples and L.c. showed relatively higher content of crude protein(16.4%). High level of crude fat was seen in C.t.(9.4%). Contents of vitamin C were also relatively high in the wild vegetables(14.2~42.0 mg%). Analysis of minerals revealed the high level of Ca in L.c. leaves, P in A.l. and Fe in C.t. and L.c. leaves. All of the samples contained Zn in 5.0~14.6 mg%. Twelvetrained taste panels indicated that the 24-preparations of L.c. leaves, fruites and P.j. were well accepted in taste, color and odor. Although L.c. fruit gruel, L.c. cream soup and P.j. saute were evalulated as less acceptable, their sensory scores were in 3.6~5.4 which were not undesirable. The newly developed cooking recipes of L.c. fruits and leaves showed better scores in color and texture, P.j. in texture and odor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.477-481
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• 2001

A large quantity of fat is added in processing of emulsion sausage. It is bring about deterioration and toxic substance by oxidation. Antioxidants are generally used as a protection material of oxidation for a storage and preservation of foods. In terms of stability of foods and health of human, development of a high effective antioxidants in a natural is required. Chitosan which is made from chitin by processing of deacetylase, has various function of antibiosis, antimutation and antioxidation and so on. We studied about the antioxidation of chitosan using to emulsion sausage. As a results, antioxidative effects of chitosan were increased with th large milecular weight and the higher concentration. M.W. 30,000 and M.W. 120,000 of chitosan have more 20% of antioxidation effect in emulsion sausage. Because chitosan have not 100% of antioxidation effect, we concluded that it has synergy effect by using with other natural material which has an effect of antioxidation.

• The Journal of Natural Sciences
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• v.7
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• pp.53-58
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• 1995

To elucidate the effect of egg white lysozyme from Ogol fowl on the preservation of milks, fishcurd and sausage, changes of pH, volatile base nitrogen content and viable cell count were investigated during the storage periods at $20^{\circ}C$, $30^{\circ}C$ and $37^{\circ}C$ after the addition of lysozyme in each foods. Volatile base nitrogen count of raw milk as marker of spoilage was lowest(63 mg%) in 0.05% lysozyme addition lot which was stored at $20^{\circ}C$ for 2 days, and its preservation effect by lysozyme at $30^{\circ}C$ was enhanced with addition of glycine(0.1%). Preservation effect by lysozyme in commercial milk at $37^{\circ}C$ and in fishcurd at $5^{\circ}C$ and $20^{\circ}C$ were also good, and when sausage was stored at $5^{\circ}C$ after treatment of lysozyme instead of sorbic acid, its preservation effect was acceptable.

• Korean Journal of Community Nutrition
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• v.16 no.6
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• pp.672-682
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• 2011

This study was conducted to examine the differences in perceived body weight and image and various lifestyles based on the self-rated health of university students when gender was adjusted. Five hundred fifty-five participants were asked their perceived health condition, and 58, 289, 160 and 48 students answered themselves as "very healthy", "healthy", "normal", and "unhealthy", respectively. As compared to the other 3 groups, "unhealthy" group showed higher proportions in dissatisfaction of body weight and negative perception of body image (P < 0.01). As health related lifestyles, "very healthy" group reported longer sleeping time than "unhealthy" group (P < 0.05), and had a higher proportion of people with regular exercise. Among the dietary behaviors, the frequencies of followings significantly different among the groups: "Regularity of meal time" (P < 0.01), "Eat protein foods more than twice a day" (P < 0.001), "Eat vegetables" (P < 0.01), "Eat fruit and fruit juice" (P < 0.01), "Eat vegetable oil added foods" (P < 0.01), "Eat seaweed" (P < 0.01), "Eat breakfast" (P < 0.01), "Modulation in animal fat and high in cholesterol intake" (P < 0.01). Particularly, higher proportion of subjects answered "very healthy" had higher frequencies (6-7 times/week) of these dietary behaviors. Overall results suggest that healthy lifestyle including adequate sleeping time, regular exercise, and good dietary behaviors might be potential factors affecting positive perception of health. In addition, positive perception of body weight and image were related with positive perception of health.

• Journal of The Korean Society of Integrative Medicine
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• v.9 no.3
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• pp.19-35
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• 2021

Purpose : Recently, there has been a growing social interest in aging well. Consequently, wellness tourism has begun to attract attention. However, no studies on whether wellness tourism has any objective health benefits have been carried out yet. In this study, we assess the health benefits as well as the degree of improvement in health of a wellness tourism program. Methods : The study involved 30 adults over the age of 19 who live in the Gyeongsangnam-do region. Participants were evaluated on health indicator before and after participating in wellness tourism program. Participants took heart rate variability (HRV) test, and LFT, RFT, CBC, FBS HbA1C, and CRP test were conducted before and after the tour. Additionally, a survey was conducted before and after the program, and participant satisfaction was evaluated. Statistical differences in the tests conducted before and after the program were analyzed using a design t-test, a Wilcoxon signed-rank test, and McNemar's test. Results : The study showed that participants were very satisfied with and had significant health improvements after the wellness tourism program. The program was also found to be beneficial in improving participants' emotions as follows: BDI (p<.001), fatigue recovery (p=.006), stress relief (p=.003), improved quality of life (p<.05), and improved sleep quality (p<.001). Conclusion : Wellness tourism programs are specifically beneficial for improving participants' emotions (depression, anxiety), fatigue, stress levels, quality of life, and sleep. Therefore, they are beneficial to the overall health. Further research in the future by way of a follow-up study on the long-term effects on health after short-term interventions will provide more validation data.