• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.758-771
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• 2012

This research contains awareness of antioxidant and intakes of antioxidant foods for the present evaluate college students in Seoul, 375 patients were investigated. The subjects, the woman college student more than male's responded, showed a uniform distribution in the allowance, grade and the most type of residence is living apart from their family. All male and female college students recognize a lot about health, but male college students had higher than female students interested in the health, on the other hand, female college students had higher than male college students for the health efforts for the promotion of a healthy. Awareness about the oxide and active oxygen is moderate level, but knowledge about active oxygen is low level, they responded that active oxygen was caused when received stress or do strenuous exercise. General Health Functional Foods recognized that the usual intake, but intake of antioxidant was when the activity was caused by active oxygen. They recognized that the antioxidant effect is anti-aging and vitamin, wine and tea, were perceived as antioxidant foods, are popularly known. Usually, people was initially recognized through the internet in university or high school, they desire to obtain information was high but the effort to gain understanding and knowledge about antioxidant are relatively low. The result of comparing the difference of natural antioxidant foods and antioxidant healthy functional foods, recognizes of effects and absorption rate are similar, but recognizes that natural food intake is better recognition in the economics and health functional food is better recognition in the easy intake and nature foods was more preferred than functional foods because of nature friendly. Trying to intake of antioxidant foods is low, but people is expected anti-aging and fatigue recovery through the intake of antioxidant food. People think that intake is irrelevant to the season, but summer is higher than other seasons. Showed that efficacy perceptions about health supplements are higher, but efficacy perceptions about antioxidant health supplements when ingested are at a moderate level, which is lower, due to low antioxidant for understanding. Antioxidant functional health food intake will be affected the gifts or the people around them and purchase is also more influenced by surround people than themselves. So showed that most college students prefer natural antioxidant foods than antioxidant health supplements, in case of ingested antioxidant health supplements also showed that it was consumed by surround people than personal will.

• Journal of Practical Agriculture & Fisheries Research
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• v.6 no.1
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• pp.17-40
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• 2004

The purpose of this paper is to explore some aspects of functional foods and to give an prospective view of the foods. Recently the increasing rate of old ages is very rapid so that the functional foods is demanded as the treatment of cure and health foods for the old ages. Those are the foods which includes such elements as polyphenol, vitamin E & C, 𝛽-carotene, selenium, lycopene, lutein, isoflavon, capsaicin, DHA, lecithin, peptide, dietry fiber, alginic acid, lactic ferments, caffeine, kitin and kitosan, taurine, and phenylalanine. The total amounts of those foods are $ 112 billion in 2001, the American market marks $36.3 billion (32%) and Europe marks $32.6 billion (29%) and Japan marks $27.1 billion (24%), however, Korea marks $11 billion which equivalent to 1%. We are in need to develop the new foods for the antioxidant effect, anti-cancer, the prevention of cardio vascular disease, the control of intestine vacillius, control of diabetes, with those functional elements in order to secure the world market for the functional foods.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.813-817
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• 2015

Consumers have recently shown great interest in organic foods since they are considered to have higher antioxidant activity compared to conventionally farmed foods. The purpose of this study was to evaluate the general characteristics of organic and conventional spinach, such as length, weight, color, moisture contents, and antioxidant capacity based on ABTS radical scavenging activity, total phenol, and flavonoid contents. Spinach that was used in this study was grown conventionally and organically in Po-Hang, Korea. As the results, conventional spinach showed higher values for length, weight (p<0.001), and moisture content (p<0.05). For antioxidant capacity, organically grown spinach showed higher antioxidant activity than the conventional group based on total phenol and flavonoid contents, but only total flavonoid content was significantly different (p<0.05). For ABTS radical scavenging activity, the conventional group showed a slightly higher capacity, but the difference was not significant. Thus, the organic farming system in spinach showed similar or slightly higher antioxidant activities.

• Biomedical Science Letters
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• v.26 no.1
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• pp.51-56
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• 2020

Soy sauce is one of the representatives of traditional fermented foods in Korea. However, studies on soy sauce are relatively insufficient in Korea compared to Japan. In this study, antioxidant and anti-inflammatory activities of polysaccharides were measured by polysaccharides isolated from two different soy sauces, Korean and Japanese (KSS-0 and JSS-0). KSS-0 was purified into two fractions using gel chromatography and named them as KSS-I and KSS-II. To investigate the antioxidant activity of the polysaccharides, we measured the polyphenol content and radical scavenging activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). To investigate the anti-inflammatory activity of polysaccharides, we used RAW 264.7 macrophage cells and induced inflammation using lipopolysaccharide (LPS). Then, we measured levels of inflammatory mediators such as nitric oxide (NO) and tumor necrosis factor (TNF)-α. Among the four polysaccharides, KSS-II showed the highest antioxidant activity and had good anti-inflammatory activity; KSS-II decreased inflammatory mediators in a dose-dependent manner. In conclusion, the polysaccharide isolated from Korean soy sauce (KSS-II) showed better anti-oxidant and anti-inflammatory activities than polysaccharides isolated from Japanese soy sauce, and may be useful as substances for functional foods.

• The Journal of Dong Guk Oriental Medicine
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• v.11
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• pp.41-51
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• 2008

Dietary supplements are used by more than one-half of the adult US population. By contrast, herbal products in Germany are carefully regulated by the same standards as drugs, and efforts are under way to standardize their regulation in the entire European Union. Most herbal users do not inform their physicians that they are taking these supplements, and most physicians do not inquire. Although some herbal products have clinically proven benefits, it is increasingly apparent that many contain potentially toxic substances, particularly in relation to interactions with drugs. Hence, it is essential that practicing physicians develop a working knowledge of herbals-specifically, about claims for their usage and potential or proven efficacies and toxicities-and that they incorporate such knowledge into the evaluation and management of their patients. By contrast, functional foods-integral components of the diet that are understood to contribute added health benefits-are the subject of intense and widespread research in food and nutritional science. Examples include many polyphenolic substances, carotenoids, soy isoflavones, fish oils, and components of nuts that possess antioxidant and other properties that decrease the risk of vascular diseases and cancer. Practicing physicians are advised to stay abreast of these emerging findings in order to best advise their patients on the value of health-promoting diets in disease prevention.

• The Korean Journal of Pesticide Science
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• v.11 no.4
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• pp.222-229
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• 2007

It is well known the functional foods are very useful to prevent serious diseases and promote health. Therefore, they are often called as nutraceuticals, designer foods, and pharmafoods, etc. Most of foods have diverse functions because they provide nutrients, energies and fibrinoid materials. When foods are taken in the body, they promote the biological defense system against diseases through the supply of the essential or healthy materials to human being's organs. The mode of action and functional foods in human body have not been clarified yet. Antioxidant is known as one of the therapeutic aids which can be reduced pesticide poisoning. Onion has a strong antioxidant effect. This study was carried out to elucidate an antioxidant function of onion by determination of superoxide dismutase in liver, lung, serum of male rat administered by intraperitonial injection of 0, 2, $4\;mg\;kg^{-1}$ cblorpyrifos after administrated orally with onion for 6 weeks. Damage of liver and kidney was also investigated by biochemical analysis of serum(AST, ALT, BUN/Creatine ratio). SOD(superoxide dismutase) activity of onion-administrated group is higher than control group. In liver and lung, SOD activity of onion+cblorpyrifos administrated group is higher than only chlorpyrifos administrated group. BUN/Creatinine ratio of onion+chlorpyrifos administrated group was decreased compared with only chlorpyrifos-administrated group.

• Natural Product Sciences
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• v.25 no.4
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• pp.293-297
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• 2019

Policosanol extracted from sugarcane wax is a generic term used for total fatty alcohols obtained from esterification of fatty acids. It has been approved as a health functional food by the Ministry of Food and Drug Safety of Korea in 2006. Policosanol is well-known to aid in lowering blood cholesterol level. Recently, several studies have reported the physiological activities of policosanol, such as anti-inflammatory effects, antioxidant effects, and lowering of the incidence of ageing-related diseases, for example, hypertension, stroke, among others. This review describes the physiological activities of policosanol and its applications in the field of health functional foods.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.329-338
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• 2006

The study of health promoting and disease preventing compounds in food or by themselves, so called nutraceuticals or functional foods, has become a major field of research in food science. Natural flavor compounds are usually present in food, essential oils, spices, and herbs. These compounds can produce aroma, not only by themselves, but also in combination with other compounds. Today, however, greater interest is being paid to the health promoting properties of natural flavor substances rather than their flavoring properties. In fact, a number of naturally occurring flavor compounds that possess health promoting and disease preventing properties have been extensively studied and identified. The beneficial properties of natural volatile flavor compounds as well as non-volatile substances in spices and herbs discussed in this review include antioxidant, anticarcinogenic, anti-inflammatory, and immune enhancing activities.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48
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• pp.1-12
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• 2003

Vitamin E is a fat-soluble vitamin that exists in eight different forms, which are $\alpha$, $\beta$, $\gamma$, and $\delta$ tocopherol, and $\alpha$, $\beta$, $\gamma$, and $\delta$ tocotrienol. Tocopherols and tocotrienols are important antioxidant in foods, feeds and their raw materials, where they scavenge lipid radicals. Each form has its own biological activity, the measure of potency or functional use in the body. Antioxidants such as vitamin E act to protect cells against the effects of free radicals, which are potentially damaging by-products of the body's metabolism. Free radicals can cause cell dam-age that may contribute to the development of cardiovascular disease and cancer, The content of tocopherols and tocotrienols vary depending on the environmental condition such as growing regions, temperature, crops and varieties. This report deals with chemical and physical properties and extends to their nutritional and health effect on the tocopherols and tocotrienols in cereal grains.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.605-612
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• 2020

In this study, 11 plant extracts from Bangladesh were used to evaluate the total phenolic and flavonoid content, in vitro antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assay. Also, the inhibitory effect of nitric oxide (NO) production in RAW 264.7 macrophage cell line and the neuroprotective effect on H2O2-induced PC12 cells were tested. Our results revealed that Piper betle L. showed the highest total phenolic content (162.2 mg GAE/g extract) among the 11 plants from Bangladesh. Most plants showed strong radical scavenging effects and ferric reducing antioxidant power. Besides, Piper betle L. protected PC12 neuronal cells against H2O2 related oxidative stress in LPS-induced PC12 cells. Regarding the anti-inflammatory effect, Piper betle L. significantly inhibited NO accumulation in LPS-induced RAW 264.7 cells. Our results provide evidence that Piper betle L. could be useful for the development of functional health foods.