• Journal of Nutrition and Health
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• v.37 no.7
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• pp.515-524
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• 2004

This study was performed to investigate effect of dried powders and ethanol extracts of garlic flesh and peel on lipid metabolism and antithrombogenic capacity in 16-month-old rats. Forty Sprague-Dawley male rats weighing 618.1$\pm$6.5 g were blocked into five groups according to body weight and raised for 3 months with control and experimental diets containing 5% (w/w) of dried powders of garlic flesh or peel, or ethanol extracts from equal amount of each dried powder and control diet. Plasma and liver total lipids, triglyceride and total cholesterol, and plasma HDL-cholesterol, throm-boxane $B_2$ (TX $B_2$), 6-keto-prostaglandin $F_{1a}$ (6-keto-PG $F_{1a}$) concentrations were measured. Total, insoluble and soluble dietary fibers contents were highest in peel powder followed by fresh powder, and those in ethanol extracts of flesh and peel, especially soluble, very low. Plasma and liver total lipids, triglyceride, and total cholesterol concentrations were lower in all the garlic experimental groups compared to Especially, flesh and peel powder lowered plasma total lipids, triglyceride and total cholesterol concentrations markedly, and flesh powder and flesh ethanol extract lowered liver total lipids, triglyceride and total cholesterol concentration remarkably. Plasma TX $B_2$ concentrations in garlic experimental groups were lower than that of control group, and 6-keto-PG $F_{1a}$ concentrations. In garlic experimental groups were higher than that of control group. Flesh ethanol extract group showed the lowest TX $B_2$ and the highest 6-keto-PG $F_{1a}$ concentrations among experimental groups, so TX $B_2$/6-keto-PG $F_{1a}$ ratio in flesh ethanol extract group was significantly lower than that of control group. Moreover, clotting time was significantly increased in flesh ethanol extract group as compared to control group. In conclusion, intakes of dried powders and ethanol extracts of garlic flesh and peel were effective in lowering lipid levels of liver and plasma. And also flesh ethanol extract diet was most effective in antithrombogenic activity among garlic experimental groups as TX $B_2$/6-keto-PG $F_{1a}$ ratio in flesh ethanol extract group was significantly lower and clotting time was significantly increased in this group as compared to control group.ntrol group.

• Food Science and Preservation
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• v.22 no.3
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• pp.385-391
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• 2015

This study was conducted to develop a spray-dried garlic chives (Allium tuberosum) powder and to evaluate its quality characteristics depending on the treatment of steam blanching pretreatment $100^{\circ}C$, 3 min) and the addition of forming agents (dextrin (DE=10), ${\beta}$-cyclodextrin) during process. The steam blanching pretreatment showed an increase in $L^*$ value while a decrease in $-a^*$, $b^*$, $C^*$, and $h^o$ values of the powder. Moisture content and water soluble index were not affected by the treatment of steam blanching and the addition of forming agents, whereas the particle diameter was the smallest in the steam blanching treatment and dextrin addition. Chlorophyll, phenolic compound, and vitamin C content, and DPPH radical scavenging activity of non-pretreated powder were significantly higher than those of the steam blanching treated powders. However, there was no significant difference between the two forming agents. The sensory acceptability (color, smell, and overall acceptability) of powder treated with steam blanching were significantly higher than those of non-pretreated powders. Therefore, the steam blanching pretreatment of fresh garlic chives affected on the better quality characteristics of the spray-dried powders when compared with non-pretreated powder though it adversely affected the natural chemical quality of fresh garlic chives.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.149-153
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• 2003

Effects of kimchi and its ingredients, vitamin C and $\beta$-sitosterol on the growth of Helicobacter pylori were investigated. Three kimchi variations were studied: a standard recipe (kimchi I) and two functional variations for cancer prevention and treatment made with organically grown ingredients (kimch II and III). Methanol extracts and juices from kimchi I and III did not inhibit the growth of H. pylori. However, 10 mm and 12 mm inhibition zones were formed by methanol extract and juice from kimchi II, which had higher concentrations of red pepper powder (RPP) than those of kimchi I and III. Among the major kimchi ingredients, methanol extracts of RPP, garlic and ginger substantially inhibited the growth of H. pylori. The maximal inhibition zone (30 mm) was attained with garlic treatment. Inhibitory effects of the RPP, garlic and the sub-ingredient mixture (prepared with radish, garlic, RPP, ginger, green onion, sugar and fermented anchovy juice) on H. pylori were decreased by lactic acid bacteria fermentation. Neither the fermented garlic nor the fermented sub-ingredient mixture inhibited the growth of H. pylori. But, the inhibition Bone of fermented RPP was 12 mm, which was less than the 16 mm inhibition zone formed by the non-fermented RPP. Vitamin C and $\beta$-sitosterol which are known to be functional active compounds of kimchi also showed no inhibitory effect on the growth of H. pylori after 3 days of incubation. Further study is needed to determine why the inhibitory effect is removed or decreased by lactic acid fermentation, and to determine if fresh kimchi and lactic acid bacteria of kimchi can inhibit the growth of H. pylori.

• Journal of Life Science
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• v.23 no.3
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• pp.432-442
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• 2013

In this study, we examined the biological activity and synergistic effects of an extract powder of 1% and 3%, each fresh (FGP) and black garlic (BGP) in streptozotocin-induced diabetic rats. Blood glucose content was significantly lower in FGP and BGP groups than control group. Glycosylated Hb was significantly higher in streptozotocin induced diabetic control group than normal group, but significantly lower in FGP and BGP groups. Total cholesterol content of the FGP and BGP groups were lower than control group, but not shown the significant difference between garlic fed groups. HDL-cholesterol concentrations of the FGP and BGP fed groups were significantly higher than control group, except of 1% BGP group. LDL and VLDL-cholesterol contents were significantly lower in 3% FGP group, and the same tendency atherogenic index and cardiac risk factor. GOT, GPT, and ${\gamma}$-GTP activity of serum were lower in FGP and BGP fed groups than control group. Glycogen contents in liver significantly higher than control group, and has not significantly difference between normal group. TBARS content was no significantly difference in the liver and serum, but in the kidney, 3% FPG and BGP fed groups were significantly lower than other experimental group. DPPH radical scavenging activity of liver has not significant difference among experimental groups, but activity was higher garlic extract powder fed groups in serum and kidney. These results indicate that dietary supplements of fresh and black garlic extract powder was contributed to lower of blood glucose, loss prevention of glycogen in liver and improve of lipid metabolism.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.13-19
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• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1680-1687
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• 2011

This study was performed to determine the effects of pretreatment and drying methods on the quality and physiological activities of garlic powders. Fresh garlic was boiled, baked, steamed or left untreated before hot-air drying or freeze-drying. Electron-donating abilities were higher in the untreated group for each drying method. Relative EDA of baked group was 32.8%, whereas those of the boiling and steaming groups were 12.4% and 20.1%, respectively. Nitrite-scavenging effects were slightly affected by processing methods. Polyphenol content of the processing group was higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated freeze-dried group. The value of polyphenol in the baked group was significantly higher than those of the boiling and steaming groups. Tyrosine contents of garlic powder were higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated group of each drying method. Antimicrobial activities of the garlic powders were higher in freeze-drying group compared to the hot-air drying group. Therefore, antimicrobial activities of garlic powder were affected by heating treatments.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.291-300
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• 1995

The purpose of this paper is to survey various recipes of the roasted beef with twenty three classical cookboods written before 1943. The roasted beefis found total 32 times in the literature which can be classified into seven groups such as the roasted rib, roasted foot, roasted tail, roasted heart, roasted gall, roasted kidney and roasted fresh meat. The most frequent one is the roasted rib appearing eight times and the next is the roasted sliced beef with seasoning appearing seven. This proves that the those recipes have been the most favorite ones to Korean people for a long time. The roasted rib has been found since the middle of the 17th century, but the process of roasting ribs again with seasoning after three successions of dipping shortly into cold water in the midst of roast wasz disappeared. The roasted sliced beef with seasoning originated since the late 18th century, and the roasted beef with salt since the early 19th century which has been inherited as the roasted raw upper part of roasted beef recipes have been continued until today in the similar manner. Generally the roasted meat with bones and the roasted internal organs started in 1766 earlier than the roasted fresh meat by a century. The main ingredients were rib, foot, tail, heart, gall, kidney, fresh meat and knee bone, and the seasonings were mixtures of scallion stalk, garlic, pepper, oil, soy sauce and sesame seed powder. And peculiarly salted shrimp, pear juice, ginger were added to seasonings and pine nut powder was used as decorating ingredient.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.374-382
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• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• Journal of Environmental Science International
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• v.28 no.2
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• pp.225-233
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• 2019

In this study, we investigated the in vitro anti-biofilm activities of plant extracts of chives (Allium tuberosum), garlic (Allium sativum), and radish (Raphanus sativus L.) against environment harmful bacteria (gram-positive Staphylococcus aureus and, gram-negative Salmonella typhimurium and Escherichia coli O157:H7). In the paper disc assay, garlic extracts exhibited the highest anti-biofilm activity. The Minimal Inhibitory Concentration (MIC) of all plant extracts was generally higher for gram-negative bacteria than it was for gram-positive bacteria. Gram-negative bacteria were more resistant to plant extracts. The tetrazolium dye (XTT) assay revealed that, each plant extract exhibited a different anti-biofilm activity at the MIC value depending on the pathogen involved. Among the plant extracts tested, garlic extracts (fresh juice and powder) effectively reduced the metabolic activity of the cells of food-poisoning bacteria in biofilms. These anti-biofilm activities were consistent with the results obtained through light microscopic observation. Though the garlic extract reduced biofilm formation for all pathogens tested, to elucidate whether this reduction was due to antimicrobial effects or anti-biofilm effects, we counted the colony forming units of pathogens in the presence of the garlic extract and a control antimicrobial drug. The garlic extract inhibited the E. coli O157:H7 biofilm effectively compared to the control antimicrobial drug ciprofloxacin; however, it did not inhibit S. aureus biofilm significantly compared to ciprofloxacin. In conclusion, garlic extracts could be used as natural food preservatives to prevent the growth of foodborne pathogens and elongater the shelf life of processed foods.

• Journal of the Korean Home Economics Association
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• v.36 no.9
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• pp.127-137
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• 1998

The main purpose of this study is to provide a basic knowledge of Kimchi preferred by high school students and to improve high school students' Kimchi intake. A questionnaire survey was conducted on 1,056 high school students in Taegu area. The results were as follows: 82% of the students had an affirmative opinion of Kimchi intake and they regarded Kimchi as one of our traditional, healthful and nutritious foods. The most well known Kimchi is as follows: Kkaktugi, Baechu Kimchi, Mul Kimchi, Chonggak Kimchi, Pa Kimchi, Dongchimi, Kkaennip Kimchi and Buchu Kimchi. The students preferred the white stems of the Chinese cabbage. Boy students preferred taste of fresh prepared Kimchi but girl students more preferred properly fermented Kimchi than the other. Their favorite ingredients were Korean radishes, oysters, green onion and carrots, also their favorite spices were red pepper powder, anchovies sauce, garlic and sugar in the order. Among those spices, boy students more preferred anchovies sauce than girl students. The students regarded market Kimchi as one of convenient and time-saving, but less quality and insanitary foods.