• Journal of Sasang Constitutional Medicine
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• v.21 no.2
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• pp.42-47
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• 2009

1. Objects : This paper was written in order to understand of Taeumjowitang(太陰調胃湯). 2. Methods : We analysis prescription's combination of Taeumin's experior diseases through pathology and new prescription in DongyiSuseBowonSasangChoBonKywun(東醫壽世保元 四象草本卷), DongyiSuseBowon GabObon(東醫壽世保元 甲午本), DongyiSuseBowon ShinChukBon(東醫壽世保元 辛丑本). 3. Results and Conclusions : 1) The origin of Taeumjowitang(太陰調胃湯) is BoPyeSaengMacTang(補肺生脈湯) which is combination of SaengMacSane(生脈散) and SanYakHwaWiJun(山藥和胃煎). 2) BoPyeSaengMacTang(補肺生脈湯) was changed to GilGyungSaengMacSan(桔梗生脈散) in DongyiSuseBowon GabOBon(東醫壽世保元 甲午本). GilGyungSaengMacSan(桔梗生脈散) was changed to HanDaYulSoTang(寒多熱少湯) and Taeumjowitang(太陰調胃湯) in DongyiSuseBowon ShinChukBon(東醫壽世保元 辛丑本). 3) Taeumjowitang(太陰調胃湯) is combination of BoPyeWonTang(補肺元湯) which help Exhale Dispersing Qi of Lung, and adlay(薏苡仁), dry nut(乾栗) and radish seed(羅葍子) which help Stomach Qi, calamus(石葍蒲) which regular Qi, ephedra(麻黃) which is exhale experior cold Qi.

• Herbal Formula Science
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• v.10 no.1
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• pp.57-60
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• 2002

JaYumKeonBiTang(滋陰健脾湯) was recorded in 'Manbyungwhachu'(萬病回春); medical treatment book 1587 at first. It was composed by some common - used basic prescriptions: 'PalJinTang'(八珍湯). 'YiJinTang'(二陣湯), 'JeonGjiWhan'(定志丸), 'EuckGunJaTang'(六君子湯). 'SaengMacSan'(生脈散) etc. Therefore, JaYumKeonBiTang(滋陰健脾湯) is very useful as fallow oriental pathological condition: 'SimBiHeoGeob'(心脾虛怯). 'KiHeoDamSung'(氣虛痰盛), 'GiHeyIGooHeo'(氣血俱虛), 'SimHeo'(心虛) so JaYumKeonBiTang(滋陰健脾湯) is clinically applicated with dizziness, nausea. restlessness.

• The Journal of Korean Medicine
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• v.27 no.1 s.65
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• pp.36-46
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• 2006

Objectives : Ginseng Research Group in Korea Food Research Institute developed Saeng Mac San (KFRI-2)and Je Ho Tang (KFRI-3) with their sensory factors more acceptable. And we examined their effects on the short-term recovery capacity for cycling exercise (EX) maintained to all-out. Methods : Seven healthy young subjects (aged $24.0{\pm}2.1yr$) were volunteered at this double blind test. Each of KFRI-2, 3, a commercial sport beverage and control (CON) was offered randomly on a series of EX protocol including 65% VO2max-90min EX (D-ride). 1h-recovery and 85% VO2max EX to all-out (P-ride) under the control of their heart rate (HR) and rating perception of exertion (RPE). Blood samples were collected before D-ride, 30, 60 and 90min in D-ride, 30 and 60min in the recovery period and each 10min in P-ride. Plasma analysis items were glucose, insulin, cortisol (CORT), testosterone (TEST), free fatty acid (FFA), $Na^+$, Cl-and $K^+$. The collected data (Means${\pm}$SE) were analysed by two-way ANOVA and statistically significant differences between treatments (p<0.05) by LSD.; the significant level in FFA, $Na^+$, Cl-and $Na^+$ was p<0.01 Results : At 30min during recovery. plasma glucose level in KFRI-3 was significantly higher than CON, and also insulin in KFRI-3 was than CON and KFRI-2. FFA in KFRI-3 was significantly lower than CON during recovery. $Na^+$ in KFRI-3 significantly higher than CON at 90min in D-ride, and also KFRI-2 was at 60min during recovery. However CORT, TEST, Cl-and $Na^+$ in treated beverages were not significant. KFRI-2, 3 elevated the time for P-ride more than CON did. Conclusions : KFRI-2, 3 elevated the time for P-ride about 12% more than CON did. It is based on rapid recovery of plasma glucose level and inhibition of lipolysis during recovery.

• The Journal of Korean Medicine
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• v.26 no.1 s.61
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• pp.187-194
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• 2005

Objective: Two Korea-mode sport beverages with medicinal herbs added, Saeng Mac San (SMS) and Je Ho Tang (JHT), were developed by the Ginseng Research Group of the Korea Food Research Institute. For their practical usage, we examined their taste tests at rest including sense-analysis (S-A) and preference-inquiry (P-I). Methods: Five beverage-treatments, SMS, JHT and three commercial sport beverages (CSBs) and a control (CON) were offered randomly. Eighty-two subjects under stable control of their taste sense filled out the questionnaires for their S-A and p-I, which were developed by the Exercise Physiology Laboratory of Kyungpook National University. The collected data $(means{\pm}SD)$ were analyzed by repeated measures one-way ANOVA; Tukey' s test was administrated for identification of statistically significant differences (p<0.05). Results: Overall beverage likeability values of SMS and JHT were significantly lower than those of CSBs, JHT lower than CON. Overall flavor values of SMS and JHT were significantly lower than those of CSBs and CON. SMS was similar to CON in the amount of flavor. SMS and JHT were less tart than CSBs and the former was significantly lower than CSBs and CON in four drinkability-related items. Conclusion : SMS rated less than CSBs in tartness and the amount of flavor. JHT was avoided most. Thus, the results indicate that JHT is not fit as a sport beverdge and the overall likeability of SMS must be elevated by way of strengthening its tartness and amount of flavor for practical usage.