• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.3
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• pp.810-814
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• 2003

Backgroud and Purpose ; I intented to be helpful to treat adult disease through a clinical study of effect of vegetable ferment. Methods ; I studied 40 women of adipositas during 3 months from August. 2002 to July. November 2002, and then I analyzed level of examination after administration of vegetable ferment. Results and Conclusion ; vegetable ferment was administered to 40 women of adipositas for 3 months. The results level of cholesterol significantly decreased after administration of vegetable ferment, but triglyceride and HDL-C increased. And the results level of fat mass, fat ratio significantly decreased after administration of vegetable ferment but obesity, fat distribution of abdomen and body weight didn't decreased.

• Journal of Food Hygiene and Safety
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• v.13 no.1
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• pp.68-75
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• 1998

This study was carried out to investigate the effects of rutin from buckwheat vegetable on rats fed with hypercholesterolemic diets. Sprague-Dawley male rats were fed the diets providing various level of buckwheat vegetable for five weeks. Body weight increased during the experimental period. Body weight gain decreased by addition of cholesterol group (C-C). Rutin feeding group (T-l) and buckwheat vegetable feeding group (T-2, T-3, and T-4) showed the reduction of weight gain. Total cholesterol level decreased whereas HDL-cholesterol level increased with the increasing amount of buckwheat vegetable added. The value of thiobarbituric acid in serum decreased with increasing buckwheat vegetable added. The histopathological changes of the kidney were different among the experimental groups. Kidney of the rats fed with cholesterol added diet showed severe calcification.

• Journal of the Korean Applied Science and Technology
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• v.32 no.1
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• pp.100-107
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• 2015

Prepared polyurethane resin for vegetable leather coating on surface was synthesized with glycerol which had different mole ratio. Mechanical properties of the synthesized polyurethane resin were measured by the SEM, FT-IR, UTM. Growing concerns in the evnironment-friendly polymer resin, we have synthesized low late obtained solvent water dispersion resin to be coating on vegetable leather. The increase of aliphatic trihydric alcohol glycerol mole %, abrasion resistance and tensile strength had highly stronger in intensity and longer durability. On the contrary, demonstrated reduce properties of elongation and flexibility. In the result of toluene solvent resistance, there was no effect of increased or decreased by the ratio of glycerol mole %.

• Journal of the korean Society of Automotive Engineers
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• v.10 no.5
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• pp.61-68
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• 1988

This paper reports the basic performance of a naturally aspirated DI diesel engine which is used widely in industry and agriculture when vegetable oils are used as fuel substitutes. In this paper, the properties of vegetable oils as diesel fuel were investigated and the load-performance of diesel engine when vegetable oils were used, as tested compared against diesel fuel. The general objective of this investigation is to realize an efficient, clean, and low carbon deposit combustion of the vegetable oils in diesel engines, showing their feasibility as diesel fuel substitutes. The results of this experiment were as follows; (1) Compared with diesel fuel, the droplet size of vegetable oil is very large. (2) Compared with diesel fuel, rapeseed oil, palm oil, and their blend fuels offered lower smoke, lower NOx, ower engine noise, and high thermal efficiency in a D.I. diesel engine However, there were carbon deposit and piston ring sticking problems with long-term operation. (3) For ethanol-rapeseed oil blends, a 10-20% of ethanol content is recommended to enable lower BSHC and less smoke without a remarkable increase in engine noise compared with pure rapeseed oil. (4) A 10% oxygen content in the vegetable oils is contributed to reduced smoke emission.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.84-93
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• 2008

The purpose of this study was to measure the effects of food involvement and food neophobia moderating the relationships between vegetable consumption and health concern. The questionnaires with the items to measure constructs of health concern, food involvement, food neophobia and vegetable consumption were completed by 290 subjects in Jeonnam area. Moderated regression analysis was used to measure the relationships between variables. To test validity and reliability of constructs, factor analysis and Cronbach's $\alpha$ were used in this study. Results of the study demonstrated that the result of the analysis of the data also indicated excellent model fit. The main effects and interaction effects of health concern, food involvement and food neophobia on vegetable consumption were statistically significant. Moreover, the effect of health concern on vegetable consumption was statistically significant at all levels of food involvement and food neophobia, except when food involvement and food neophobia were high. The present findings may be particularly relevant to interventions to promote healthy eating among adults.

• Journal of Nutrition and Health
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• v.10 no.3
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• pp.25-32
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• 1977

The effects of dietary cellulose on the lipid metabolism in albino rats were observed, especially the effects of dietary cellulose from three different sources; cereal, vegetable and pure-cellulose. The results were summarized as follows. 1. Dietary cellulose from rice bran and vegetable resulted in lowering of reserved lipid in the body and the effect of rice bran was remarkable as compare to that of vegetable. 2. But the fatty acids composition in serum, liver, gastrocnemius, small intestine and epididymal fat pad was unchanged by dietary cellulose. This means the effect of dietary cellulose was only to change the body fat in quantify and not in quality. 3. Cellulose from rice bran increased serum cholesterol content and maintained medium level of serum total lipid. Cellulose from vegetable decreased serum total lipid and cholesterol content. Pure-cellulose decreased also serum total lipid and cholesterol content but the effect was not as low as vegetable cellulose. 4. It need to be further investigated on the different effects of cellulose from three sources on serum cholesterol content, particularly the increasing effects of rice bran.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.6
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• pp.973-980
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• 2020

Objective: This study was conducted to evaluate nutritional value and in situ degradability of fruit-vegetable byproducts and their feeding effects on performance of growing Hanwoo steers. Methods: Nutritional value and in situ degradability of cabbage, Chinese cabbage and fruit-vegetable byproducts were assessed. In vivo feeding trial was also performed for 12 weeks. Thirty-six growing steers were randomly allocated into three groups according to body weight (BW) and age in 12 pens (4 replications/treatment) and assigned to one of the three dietary treatments: control (byproduct 0%), FV-B (fruit-vegetable byproduct 20%), and CA-B (cabbage peel 15% plus Chinese cabbage peel 15%, total byproduct 30%). Results: The crude protein contents of cabbage, Chinese cabbage and fruit-vegetable byproducts were 18.69%, 20.20%, and 10.07%, respectively. Concentrations of neutral detergent fiber (NDF) were higher in cabbage (22.31%) and Chinese cabbage (28.83%) than fruit-vegetable (13.94%). Higher concentrations of non-fiber carbohydrate were observed for fruit-vegetable (66.72%) than cabbage (44.93%) and Chinese cabbage byproducts (24.69%). The effective degradability (ED) of both dry matter (DM) and NDF for fruit-vegetable byproduct (DM, 84.69%; NDF, 85.62%) was higher (p<0.05) than cabbage (DM, 68.47%; NDF, 55.97%) and Chinese cabbage byproducts (DM, 68.09%; NDF, 54.22%). The DM intake was not different among treatments because the amount of feed was kept constant according to the BW of growing steers to prevent overweight during the growing period. The average daily gain during the whole experimental period was not different among treatments (1.26, 1.25, and 1.34 kg/d for control, FV-B, and CA-B). The ED of both DM and NDF degradability of the total mixed ration (TMR) diets were very similar among treatments. Feed conversion ratio during the whole period showed no significant difference among treatments. Conclusion: This study demonstrates that fruit-vegetable and cabbage byproducts up to 20% and 30% (as fed basis), respectively can be included in TMR diets for growing beef cattle.

• Journal of Nutrition and Health
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• v.53 no.4
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• pp.406-415
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• 2020

Purpose: This study examined the association of fruit and vegetable consumption with asthma in Korean adults. Methods: Data on 16,528 adults aged 19-64 were collected from the Korea National Health and Nutrition Examination Survey (KNHANES). The general characteristics of the subjects, daily food intake, and daily energy and nutrients intake were investigated according to fruit and vegetable consumption. All statistical analyses were conducted based on SAS software version 9.4. Results: The prevalence of doctor-diagnosed asthma was 2.6%, and ranged between 1.8% and 3.1% depending on fruit and vegetable consumption. As fruit and vegetable consumption increased, the individuals showed a higher average age and household income, but a lower educational level, smoking rate, and frequency of alcohol consumption. The group with higher fruit and vegetable consumption had higher intakes of all food groups without milk and dairy products and energy and nutrients than the counterpart group. For the intake rate of energy, the group with higher consumption of fruit and vegetables had a higher intake rate of carbohydrate and protein and a lower intake rate of fat. The risk rate of asthma with the third quartile group regarding fruit and vegetable consumption was 35%-40% lower than that of the first quartile group. Conclusion: The results suggest that adequate consumption of fruit and vegetable will help to improve the risk of asthma. Moreover, prospective cohort studies and clinical test research are necessary to measure the effects of fruit and vegetable consumption on the occurrence of asthma.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.12
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• pp.5125-5135
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• 2015

Background: Total fat intake may be associated with increased risk of breast cancer, and fish oil has been suggested as a protection factor to breast cancer. But the effect of vegetable oils is inconclusive. We aimed to investigate the association with high vegetable oils consumption and breast cancer risk, and evaluated their dose-response relationship. Design: We systematically searched the MEDLINE, EMBASE, Cochrane databases, and CNKI updated to December 2014, and identified all observational studies providing quantitative estimates between breast cancer risk and different vegetable oils consumption. Fixed or random effect models were used to estimate summary odds ratios for the highest vs. lowest intake, and dose-response relationship was assessed by restricted cubic spline model and generalized least-squares trend (GLST) model. Results: Five prospective cohort studies and 11 retrospective case-control studies, involving 11,161 breast cancer events from more than 150,000 females, met the inclusion criteria. Compared with the lowest vegetable oils consumption, higher intake didn't increased the risk of breast cancer with pooled OR of 0.88 (95% CIs:0.77-1.01), and the result from dose-response analyses didn't show a significant positive or negative trend on the breast cancer risk for each 10g vegetable oil/day increment (OR=0.98, 95% CIs: 0.95-1.01). In the subgroup analyses, the oils might impact on females with different strata of BMI. Higher olive oil intake showed a protective effect against breast cancer with OR of 0.74 (95% CIs: 0.60-0.92), which was not significant among the three cohort studies. Conclusions: This meta-analyses suggested that higher intake of vegetable oils is not associated with the higher risk of breast cancer. Olive oil might be a protective factor for the cancer occurrence among case-control studies and from the whole. Recall bias and imbalance in study location and vegetable oils subtypes shouldn't be ignored. More prospective cohort studies are required to confirm the interaction of the impact of vegetable oils on different population and various cancer characteristic, and further investigate the relationship between different subtype oils and breast cancer.

• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.761-772
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• 2007

It has been suggested that vegetables protect the cardiovascular system in part by attenuating blood pressure. The purpose of the present research was to examine blood lipids according to vegetable intakes. Anthropometric measurements, blood pressures, nutrient intakes using the 24-hour recall method, and serum lipids of <50th percentile vegetable intake group (<50th percentile VIG; men=66, women=111) and ${\ge}50th$ percentile vegetable intake group (${\ge}50th$ percentile VIG; men=83, women=94) were estimated. The average age, height, and BMI were 54.7 years, 158.2 cm, 62.2 kg, and $24.9kg/m^2$ for <50th percentile VIG and 53.7 years, 159.6 cm, 63.0 kg, and $24.7kg/m^2$ for ${\ge}50th$ percentile VIG, respectively. The daily food intake of the ${\ge}50th$ percentile VIG was significantly higher than that of the <50th percentile VIG (p<0.001). Also, daily intakes of cereals (p<0.001), legumes (p<0.05), nuts (p<0.05), vegetables (p<0.001), and fruits (p<0.05) of the ${\ge}50th$ percentile VIG were significantly higher than those of the <50th percentile VIG. The daily energy intakes of ${\ge}50th$ percentile VIG and <50th percentile VIG were 1342.7 kcal and 1782.0 kcal (p<0.001), and most nutrient intakes of the ${\ge}50th$ percentile VIG was significantly higher than that of the <50th percentile VIG. Serum cholesterol of the ${\ge}50th$ percentile VIG were significantly lower than that of the <50th percentile VIG (p<0.01). Also, vegetable intake showed significantly negative correlations with total cholesterol (p<0.05) and LDL-cholesterol (p<0.05). Based on these results, it should be emphasized that increase of vegetable intake improves the blood lipid profile.