• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.52-58
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• 2022

Phosphatidylserine (PS) is an essential component of the cerebral cortex and is associated with cognitive function. In this systematic review, the effects of PS on cognitive function in the elderly population are examined. The literature search included PubMed, EMBASE, Cochrane, and Web of Science databases. Subsequently, nine studies, including five randomized controlled trials and four pre-post studies, were selected. There were 961 participants in the selected studies; PS dosage varied from 100 to 300 mg/d, and the experimental period ranged from 6 weeks to 6 months. Five out of the nine selected studies were assessed to have a 'low' risk of bias, whereas the other four studies were assessed to have 'some concerns' regarding the risk of bias. The results of the meta-analysis concluded that PS had a positive effect on the memory of older adults with cognitive decline. Thus, PS appears to improve age-associated cognitive decline, especially memory, with no adverse effects.

• Korean Journal of Community Nutrition
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• v.19 no.1
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• pp.27-40
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• 2014

Dyslipidemia is a component of the metabolic syndrome and a risk factor for cardiovascular diseases. Nutrition counseling is important to improve dyslipidemia. The purpose of this study was to evaluate the effectiveness of nutrition counseling in adults with risk factors for dyslipidemia diagnosed by the national health screening program. The nutrition counseling for adults with risk factors for dyslipidemia was carried out at a public health center in Gyeonggi-do. Thirty four patients out of forty five participants in the program completed the nutrition counseling program. The nutrition counseling was provided 3 times during a 12-week period. Individualized nutrition counseling to improve dietary habits was conducted after examining participants' dietary intake through questionnaires about dietary habits and whether they practice dietary guidelines. Data about serum lipid profiles, body composition, nutrition knowledge, the practice of dietary guidelines, and dietary behavior were collected before and after nutrition counseling to evaluate the effectiveness of nutrition counseling. All data were statistically analyzed by SPSS program (Korea ver.18.0) and significant difference was evaluated by paired t-test and ${\chi}^2$-test. Body weight, body fat and WHR were significantly decreased after nutrition counseling. Total-cholesterol, TG, and LDL-cholesterol were significantly decreased but HDL-cholesterol did not show significant changes. Both scores of nutrition knowledge and the practice of dietary guidelines improved significantly (p < 0.001). This study shows that nutrition counseling helps to encourage healthy eating practices and to improve serum lipid profiles of adults with risk factors for dyslipidemia. Overall, results indicated that nutrition counseling resulted in positive changes to lower the reliance on medications. Therefore, nutrition counseling should be considered for the initial treatment of dyslipidemia.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.663-674
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• 2007

Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.523-528
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• 1996

The anti-inflammatory effect of the methanolic extracts of some medicinal plants was investigated on the hydrolysis of N-benzoylarginine-p-nitroanilide by trypsin in vitro, the writhing syndrome induced by acetic acid in mice, and the carrageenin-induced paw edema in rats. Among tested medicinal plants, the methanoilc extract of Angelica keiskei, Rosa rugosa and Cudrania tricuspidata showed significant inhibitory effect. And we also found that adenosine, isolated from A. keiskei was identified as one active components.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.132-156
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• 2008

The basic effects of herbs and spices when applied during cooking include flavoring, pungency, coloring, and deodorizing/masking effects. Besides these basic effects, herbs and spices have antioxidant, antimicrobial, pharmaceutical, and nutritional properties. This review briefly describes the flavor component characteristics as well as biological functions of herbs and spices during cooking and processing, with specific focus on garlic and Brassica vegetables.

• Proceedings of the PSK Conference
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• 2000.10a
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• pp.237.3-238
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• 2000

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.311.1-311
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• 2001

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.308.2-308
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• 2001

• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.263-268
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• 1997

Gelatin is a high molecular weight polypeptide derived fro mcollgen, theprimary protein component of animal connective tissues, which include bone, skin and tendon. Gelatin is usually produced from two different sources of raw materials (skins or bones) which are processed in two ways(line or acid). According to this pretreatment, gelatin can be divided into elatin type A(acid) and B(lime). The market is essentially driven by thre demand sectors: food, harmaceuticals(capsules) and photography. Although there is some potential threat in the photography sector, the oher tow sectors are well placed for futher growth.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.425-434
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• 2018

Metabolic syndrome is a risk factor for cardiovascular and type 2 diabetes. This study was conducted to examine the relevance between nutrition intake, meal quality, and high-sensitivity C-reactive protein in Koreans with metabolic syndrome. The 2,536 subjects, aged 19~64, who participated in 2015 National Nutrition Survey were included in this study. The 24-hour recall method was employed to analyze nutrition intake and dietary quality. Subjects were grouped into either the non-metabolic syndrome group (n=1,938) or the metabolic syndrome group (n=598). Total males and females were divided into 3 groups according to the high-sensitivity C-reactive protein (hs-CRP) level to study its relationship to metabolic syndrome and its components, including odds ratio (OR) and confidence interval (CI). Results showed the homeostasis model assessment of insulin resistance (HOMA-IR) value was higher in the metabolic syndrome group (3.37) than non-metabolic syndrome group (1.57) (p<0.001). In the Index of Nutrition Quality, males in the non-metabolic syndrome group showed higher niacin (p<0.05) than males in metabolic syndrome group. Females in the non-metabolic syndrome group had higher vitamin $B_1$ (p<0.01), vitamin $B_2$ (p<0.001), niacin (p<0.05), calcium (p<0.001), and phosphate (p<0.01). Female in the high hs-CRP group showed high OR in blood glucose component (OR 2.488, 95% CI: 1.269~4.879) and metabolic syndrome risk (OR 2.856, 95% CI: 1.292~6.314). Females in the middle hs-CRP group had high triglycerides component (OR 2.956, 95% CI: 1.920~4.551), compared to the low hs-CRP group. The study showed females with higher hs-CRP had a higher risk of metabolic syndrome.