• Korean Journal of Community Nutrition
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• v.5 no.3
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• pp.432-443
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• 2000

Smoking can increase oxidative stress and thereby change the antioxidant defense system in the body. Supplementation of antioxidant vitamins might improve antioxidant status in the body. The purpose of this study was to evaluate the effectiveness of vitamin C supplementation and smoking cessation education on changes of antioxidant status and psychosocial factors related to smoking. To obtain above purposes, we investigated the effectiveness of intervention for male adolescent smokers were evalnate by assessing changes in dietary intakes, plasma antioxidant vitamin concentration, and psychosocial factors related to smoking after program completion. Subjects, male adolescent smokers, were assigned into four groups : Control group(19 students), Educ. group(19 students), Vit. C supple. group(19 students), and Educ.+Vit. C suppl. group(19 students). The Educ. group and Educ.+Vit. C suppl. group received nutrition and smoking cessation education once a week for 5 weeks. Vit. C suppl. group and Educ.+Vit. C suppl. group received 500 mg per day of ascorbic acid for 35 days. All data were collected before and after intervention. Vit. B$_2$and Vit. C intakes of all groups were increased, but the only Ca intake was increased in the Educ. group. Plasma Vit. C concentration and Ratio(plasma Vit. C/Vit. C intakes) were increased in the Vit. C suppl. group and Educ.+Vit. C suppl. group, and the Vit. C deficiency status of these groups(Vit. C suppl. group and Educ.+Vit. C suppl. group) disappeared. Showing the effects of Vit. C supplementation, plasma $\alpha$-tocopherol was increased in the Educ. and Educ.+Vit. C suppl. group, and especially high increases were seen in the Educ.+Vit. C suppl. group. Psychosocial factors related to smoking changed after the education a little. This intervention program had an impact on nutrition intakes, plasma antioxidant vitamins, and some beliefs related to smoking in male adolescent students. Various programs of nutrition and smoking cessation education and vitamin supplementation for quitting smoking must be implemented for adolescent smokers, and further studies are needed regarding sorts and amount of antioxidant nutrients and supplementation periods.

• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.282-289
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• 2001

The study evaluated the effectiveness of intervention for male adolescent smokers by making an assessment in terms of changes in food habits, nutrition knowledge, plasma catalase, superoxide dismutase(SOD), glutathione peroxidase peroxidase(GSH-px) activities and thiobarbituric acid reactive substance(TBARS) after Vit C supplementation and nutrition education. The subjects, male adolescent smokers, were assigned into four groups : Control group(19 students), education(Educ.) group(19 students), Vit C supplementation (suppl) group(19 students), and Educ. + Vit C suppl. group(19 students). The Educ. group and Educ. + Vit C suppl. group received nutrition education once a week for 2 weeks. The Vit C suppl. group Educ. + Vit C suppl. group received 500 mg ascorbic acid for 35 days. All data were collected before intervention and after intervention. Nutrition knowledge of those who received education increased, and the frequency of fruit and yellow-green vegetable consumption also increased. Plasma antioxidant enzyme activities were not different except for the SOD activity in the Educ. + Vit C suppl. group, which was significantly increased. The plasma ceruloplasmin level of groups that received Vit C supplementation was reduced more than any other groups, and the specific ceruloplasmin ferroxidase activity of groups that received Vit C supplementation was elevated more than other groups. These intervention programs had an impact on food habits, nutrition knowledge, plasma antioxidant enzyme activities, and plasma TBARS in male adolescent smokers. Various nutrition education programs must be implemented for adolescent smokers, and further studied are needed regarding sorts and amount of antioxidant nutrients and supplementation duration.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.7
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• pp.1059-1066
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• 2008

This study was carried out to investigate the effects of dietary sulfur (S) and vitamin E (Vit E) supplementation on the quality of beef from longissimus muscle of Hanwoo bulls. Eleven, 29 months-aged Hanwoo bulls were randomly divided into three feed supplementation groups (S (n = 4), Vit E (n = 4) and S+Vit E (n = 3)). S was given as much as 12 g/head/d and Vit E was given as much as 1,200 IU/head/d; both supplements were given for 3 months prior to slaughter. At 24 h post-slaughter, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter, the M. longissimus from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 10 days. There were no significant differences in yield and quality grades of carcass and proximate composition, physical properties and aroma pattern of meat among all groups. At 5 days of storage, the TBARS value of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than other groups; and at 10 days of storage, the TBARS value of meat from cattle with Vit E and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with S supplementation. At 5 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from cattle with Vit E supplementation; and at 10 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from other groups. At 10 days of storage, the redness value of meat from cattle with S supplementation was significantly higher (p<0.05) than from cattle with Vit E supplementation and the hue-angle value of meat from cattle with S and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with Vit E supplementation. Dietary Vit E supplementation had a better effect on lipid stability whereas dietary S supplementation had a better effect on OxyMb stability. The dietary combination of S and Vit E created the highest protection for beef from myoglobin oxidation and thus improved the color stability of meat.

• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.205-214
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• 1999

Nutrition fortification of processed foods with microelements is a popular practice in many countries to improve nutritional status of target population. In this study the current food fortification in Korea was evaluated and the regulations and guidelines for food fortification in other countries were presented. Most commonly added nutrients were calcium, vit.C, fiber, vit.Bs and iron. The level of fortified nutrients and the vehicle foods were variable. vit.C and fiber appeared to be overfortified in some foods and the necessity of fortification of these nutrients needs to be examined since the intakes of these elements appears to meet the RDA. Most of other nutrients such as vit.A, vit. $B_1$, vit. $B_2$, and iron were added at the level of 10~25% RDA per serving size. The vehicle foods for fortification were snacks, milk, ramyun, breakfast cereal, juices, candies and ready-to-eat retort pouch foods but not rice which is a staple food in Korea. The guideline and regulation for food fortification is required to ensure safe and proper supplementation of needed nutrients in processed foods.

• Nutrition Research and Practice
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• v.15 no.3
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• pp.309-318
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• 2021

BACKGROUD/OBJECTIVES: Data regarding the effects of poly-γ-glutamic acid (γ-PGA) on sleep status are limited. This study aimed to test whether γ-PGA and vitamin B₆ (VitB6) supplements improve sleep duration and quality. SUBJECTS/METHODS: A factorial randomized, double-blinded, placebo-controlled crossover study included 47 adults (25 men and 22 women) who were free of chronic disease. Stratified randomized allocation considered age and gender for three interventions, group A (supplementation with γ-PGA 600 mg; n = 16), group B (supplementation with VitB6 100 mg; n = 14), and group C (dual supplementation of both γ-PGA 600 mg and VitB6 100 mg; n = 17). Participants underwent a 1-mon intervention period, followed by a 1-mon washout period, and then a second 1-mon intervention period. Differences (mean ± SD) in nighttime sleep status before and after supplementation were compared between the placebo and intervention groups using nonparametric tests. RESULTS: Significant changes in sleep duration (0.27 ± 0.98 h, P < 0.05) and the Pittsburgh Sleep Quality Index global score (-0.52 ± 1.58, P < 0.05) indicating improved sleep status were observed in the intervention compared with the placebo of group C while no significant changes were observed in groups A and B. No statistical significance was detected between the intervention and the placebo; however, there was a greater increase in the group C intervention (4.59 ± 38.5 ng/mL) in serum serotonin concentrations than the groups A and B interventions. No side effects were observed. CONCLUSIONS: On the basis of these findings, the dual supplementation of γ-PGA and VitB6 may be effective as functional food components to improve nighttime sleep status.

• Journal of Nutrition and Health
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• v.32 no.3
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• pp.239-247
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• 1999

With the increasing elderly population in Korea, dementia has become a mojor health problem in Korea. Several studies have been conducted on the association between dementia and dietary intake, especially vitamin E and vitamin C. The purpose of this study was to investigate the effect of vitamin E and vitamin C supplementation on the decrease in cognitive function induced by scopolamine(300mg/kg) in rats. Rats were divided into three groups : control, vitamin C, and vitamin E supplementation(2.4g Vit C or Vit E /100g diet) and fed the diets for 6 weeks. There were significant decreases in active avoidance response and brain acetylcholinesterase activity in the control group, but no significant differences were observed in the vitamin E and C groups after scopolamine treatment. Brain dopamine concentration of vitamin E and C groups was significantly higher than those of control group after scopolamine injection. The concentrations of brain norepinephrine also showed similar tendence, even though it was not statistically significant. These results indicate that vitamin E and vitamin C may protect against the cognitive function decrease induced by scopolamine. However, it is still unclear how vitamin E and C influence brain neurotransmitters and improve cognitive function. Further study is need to elucidate the role of vitamin E and C supplementation in the prevention of dementia.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.108-114
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• 2002

The effects of dietary vitamin E and selenium(Se) supplementation on meat color stability in M. Longissimus of Hanwoo(Korean native cattle) bull beef during retail display(5$^{\circ}C$, 1,200 lux) were investigated. Experimental groups were divided into control(Vit E 27 IU/head/day, Se 0.09 mg/head/day), Vit E (2,500 IU/head/day), Se(20 mg/head/day), Vit E+Se(Vit E 2,500 IU/head/day, Se 20 mg/head/day) groups. CIE a*(redness), chroma(C*) values, oxymyoglobin(%) and R630-R580 were significantly (p<0.05) decreased among the 4 treatment groups during retail display, in particular, those values decreased more rapidly in the control group. The metmyoglobin (%) of 0 day(before storage) was not significantly (p<0.05) different among the 4 treatment groups. However, the rate of metmyoglobin accumulation during storage increased more rapidly in the control group. Therefore, discoloration in the control group was more accelerated compared to the other groups. TBARS(thiobarbituric acid reactive substances) which represent lipid rancidity was significantly(p<0.05) lower in Se and Vit E+Se groups than in the control and Vit E groups. Reducing ability of 0 day(before storage) was significantly lower in the control group than in the other groups, and it decreased more rapidly in the control group after 3 days of storage. Consequently, Se-supplemented groups(Se and Vit E+Se groups) were more resistant to lipid oxidation than were the control and Vit E groups. The stability of meat color and myoglobin forms(%) were significantly (p<0.05) higher in Vit E, Se and Vit E+Se groups than in the control group, but there were no difference among Vit E, Se and Vit E+Se groups.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.24 no.2
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• pp.187-196
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• 2021

Purpose: The rising prevalence of childhood obesity in the past decades has caused non-alcoholic fatty liver disease (NAFLD) to become the most common cause of pediatric chronic liver disease worldwide. This study was aimed at determining the effect of vitamin D (Vit D) on ultrasonography and laboratory indices of NAFLD and some blood biochemical indicators in children. Methods: In this interventional study liver ultrasonography was performed in 200 children with overweight and obesity. A 108 had fatty liver among which 101 were randomly divided into two groups of study (n=51) and control (n=50). The study group was treated with Vit D, 50000 U once a week whereas the control group received placebo with the same dose and package, both for 12 weeks. At the end of the intervention lab tests and ultrasound study was performed once again to evaluate the response to treatment. Results: It was found out that Vit D supplementation improved the fatty liver grade in the study group. The mean changes in hemoglobin (Hb), uric acid, highdensity lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), insulin, albumin and alanine aminotransferase (ALT) was significantly higher in the study group compared to controls (p<0.05). After the intervention and means adjustment, a significant difference was obtained in HDL-C, insulin, LDL-C and homeostasis model assessment of insulin resistance (HOMA-IR) between the two groups. Conclusion: Vit D supplementation in addition to improving the fatty liver grade in ultrasonography and increasing the blood Vit D level, increases the HDL and Hb level besides decreasing uric acid, LDL, HOMA-IR, insulin and ALT levels.

• Animal Bioscience
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• v.34 no.11
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• pp.1839-1848
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• 2021

Objective: The objective of the present study was to investigate the comparative effects of dietary functional nutrients including glutamine (Gln), chromium picolinate (Cr picolinate), vitamin C (Vit C), betaine (Bet), and taurine (Tau) on growth performance, meat quality, immune responses, and stress biomarkers in broiler chickens raised under heat stress conditions. Methods: A total of 420 21-d-old Ross 308 male broiler chickens (initial body weight = 866±61.9 g) were randomly allotted to 1 of 7 treatment groups with 6 replicates. One group was kept under thermoneutral conditions and was fed a basal diet (PC, positive control). Other 6 groups were exposed to a cyclic heat stress condition. One of the 6 groups was fed the basal diet (NC, negative control), whereas 5 other groups were fed the basal diet supplemented with 0.5% Gln, 500 ppb Cr picolinate, 250 mg/kg Vit C, 0.2% Bet, or 1.0% Tau. The diets and water were provided ad libitum for 21 d. Results: Broiler chickens in NC group had decreased (p<0.05) growth performance and immune responses measured based on cutaneous basophil hypersensitivity (CBH), but increased (p<0.05) stress responses measured based on feather corticosterone concentrations and blood heterophil:lymphocyte than those in PC group. However, none of dietary functional nutrients had a positive effect on growth performance of broiler chickens. Dietary supplementation of 250 mg/kg Vit C improved (p<0.05) CBH responses of broiler chickens, but other functional nutrients had no such an improvement in CBH responses. All functional nutrients decreased (p<0.05) stress responses of broiler chickens. Conclusion: Functional nutrients including Gln, Cr picolinate, Vit C, Bet, and Tau at the supplemental levels used in this study decrease stress responses of broiler chickens to a relatively similar extent. However, this reduction in stress responses could not fully ameliorate decreased productive performance of broiler chickens raised under the current heat stress conditions.

• Korean Journal of Community Nutrition
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• v.11 no.1
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• pp.133-142
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• 2006

Antioxidant vitamin supplementation focuses one's attention on the prevention of age-related diseases. This study was conducted to investigate the antioxidant status and lipid profiles and to look into the antioxidant vitamin supplementation that affects lipid metabolism in 20 elderly non-smoking Korean women (placebo group: n = 6, vitC suppl: n = 7, vitE suppl: n = 7). Age, height, weight, muscle, percent of fat and WHR were not significantly different among the groups, however $\%$ of fat was above $33\%$ and WHR was above 0.9. And blood pressure of the placebo group was 131.7/81.7 (border line hypertension), that of vitamin C supplement was 141.4/87.1 (hypertension) and that of vitamin E supplement was 151.4/92.9 (hypertension). Although nutrient intakes of all groups were poor, antioxidant status (blood vitamins C, E, A, and beta-carotene) and lipid profile (TG, total-cholesterol, VLDL-cholesterol, LDL-cholesterol, HDL-cholesterol) were normal. For nutritional intervention, the vitamin C supplement group received L-ascorbic acid 1,000 mg, and vitamin E supplement group received d-alpha-tocopherol 400IU for 4 weeks, showing the effects of vitamin E supplementation. Response total cholesterol of HDL-cholesterol (T-Chol/HDL) in vitamin E supplement group was significantly decreased from 4.3 to 3.2. And response LDL-cholesterol of HDL-cholesterol (LDL/HDL) in the vitamin E supplement group was also significantly decreased from 2.6 to 1.7. In addition, after the adjustment for plasma lipids (TG, total cholesterol), plasma vitamin A levels in vitamin E supplement group were significantly increased from 7.89 mg/g to 14.91 mg/g. And systolic blood pressure in vitamin E supplement group was significantly reduced. These results suggested that vitamin E supplementation affects the lipid profiles and blood pressure in elderly non-smoking women. So various nutrition programs must be implemented against age-related diseases and further studies are needed regarding sorts and amounts of antioxidant nutrients and supplementation periods.