• 한국식품영양학회지
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• 제32권3호
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• pp.202-207
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• 2019

The objective of this study was to analyze labeling improvements and evaluate willingness to pay for health functional foods with a focus on the caution for intake. For this study, we conducted a survey on health functional food intake behavior, confirmation and improvements of cautions for intake. We assessed the willingness to pay for improvement of the caution for intake. Consumers anticipate improved immune function, and fatigue improvement after consumption of health functional foods. They mainly checked the function components related to efficacy and effectiveness, ingredients and their contents, ingestion amount and method, expiry date and best mode of storage, product name, and cautions associated with ingestion of health functional foods. They has been difficulties in obtaining sufficient caution information for intake from the current labeling method. Therefore, it is necessary to improve the labeling of caution for intake. The analysis indicated that about 5.14% of the respondents were willing to pay more if new labeling was introduces. However, there is still controversy over their safety, which is damaging to the consumers. Therefore, by providing consumers with accurate and detailed information on cautions for intake, it can contribute to securing safety and improving the quality of health functional foods.

• 한국균학회소식:학술대회논문집
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• 한국균학회 2016년도 춘계학술대회 및 임시총회
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• pp.39-39
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• 2016

There is a growing consumer preference for self-medication, which has resulted in the growth of the Korean functional food market to \1.5 trillion in 2014. Functional foods that can modulate immune responses and enhance liver health are in the top 2 product-specific health functional food categories. The aim of this project was to develop and commercialize new health functional foods incorporated with Cordyceps militaris. Cordyceps genus includes about 400 species, many of which have been used as traditional medicines for many years in Asian countries. C. militaris belongs to the class Ascomycetes and has been used extensively as a crude drug and tonic food in East Asia. Owing to the various physiological activities of its main active constituent, cordyceptin, C. militaris is currently being used for multiple medicinal purposes. Recently, many studies have tried to elucidate the pharmacological mechanisms underlying the activities of Cordyceps spp., which include immune activation, anti-inflammatory, anticancer, and antiviral effects. After continuous attempts and research toward industrialization, C. militaris cultivated using brown rice was developed into a product by a standardized process and mass-cultivating system. It was successfully introduced into the market and was approved as a functional food ingredient for the first time in Korea. Based on this information, C. militaris containing functional food product for strengthening the immune system was released in August 2014 under the brand name "Dongchoong Ilgi." Dongchoong Ilgi is potentially beneficial for improving immune and liver functions and may enhance both the convenience and effectiveness of health functional foods taken by healthy people and patients with minor illness. In addition, the results of our study may be applicable for the development of health functional foods that could lower the risk of diseases such as the common cold and cancer.

• Archives of Pharmacal Research
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• 제27권9호
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• pp.912-914
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• 2004

Seven compounds were isolated from the stem of Acanthopanax senticosus by repeated col-umn chromatography. Their structures were elucidated as isovanillin (1), (-)-sesamin (2), iso-fraxidin (3), (＋)-syringaresinol (4), 5-hydroxymethylfurfural (5), eleutheroside B (6), and eleuth-eroside E (7) by spectral analysis. Among them, isovanillin (1) was isolated for the first time from the family Araliaceae.

• 한국식품영양학회지
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• 제16권3호
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• pp.224-231
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• 2003

The development of food science in the near future probably depends on the advance in functional food science. Actually, a number of substances and products with potential for disease risk reduction rather than simply for health maintenance have been investigated for their body-modulating functions. Some of them have been applied in practice to the industrialization of functional foods in terms of foods for health uses. Health is becoming a more important aspect of food. Consumers increasingly see the link between food and health, thus generating growing levels of consumer interest in more actively managing their diets and, by implication, their health. there is demand from consumers and strong manufacturer push towards the development of food as medicine. Pharmaceutical companies are currently focused on the medical aspects of food as medicine, but it is expected that there will be an increase in the rate of active ingredients for lifestyle application.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2002년도 춘계 학술대회지
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• pp.73-76
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• 2002

The foods such as rice, peanuts and plums etc. are recognized as a direct way to keep health and to cure diseases based on the theory of that the medicine and foods are from the same source, not just to maintain life, therefore due to this reason, the dietary treatment is currently gathering strength with patients who are suffering from chronic diseases. Especially, 1 trust that the practical application of functional foods and taking medicine must be highly effective in curing diseases or relieving symptoms. In order to produce the superior functional foods by medicinal herbs, we should to make a greater effort to research the harvest time of material, drying and keeping method, and additionally try to develop the standard of food material and various drugs manufacturing continually.

• 한국식품영양학회지
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• 제25권2호
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• pp.308-316
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• 2012

Proper skin care promotes good metabolism and the biological activity of skin, helps maintain the skin in a healthy and beautiful state when combined with nutritional nourishment. Health functional foods are being used for the purpose of enhancing efficient skin care. Health functional foods related to skin care maintain the epidermis, dermal fibroblast layer and subcutaneous tissue that form the skin. Efficient functional foods alleviate the signs of endogenous aging that come with getting older and exogenous aging caused by sunlight. Even though the field of skin care related to health functional foods has received less attention and been the subject of less research compared to functional cosmetics which are developing widely, this area of skin care that maintains and improves the layer of dermal fibroblast through the intake of food, is expected to progress with the commercialization of products in many fields when the related technical research development is galvanized and the related patents are applied for. Research into health functional foods related to skin care in Korea started rather late in comparison to other advanced countries where patents for relevant techniques have been applied for since 1990's together with research conducted on how they might be used for practical purposes. This study used the key words 'skin care, health functional food' to search for Korean patents that have been applied for at the Korean Intellectual Property Office from 1983 to 2011 using the KIPRIS database, in order to help researchers in the related fields by organizing the patented formulas for health functional foods for skin care which have gained attention recently. According to the number of registrations in each industry field, the total number of patents was 1,120 we screened the major patents among them, the field with the largest number was food foodstuff non-alcoholic beverage and preparation or treatment(A23L) with 135, then natural plant medicine & medical supplies and cosmetics(A61K) with 112, microorganisms or enzymes(C12N) with 63, heterocyclic compounds(C07D) with 44, horticulture or cultivation of sea weeds, forestry(A01G) 16 times, listed from the highest to the lowest number of applications. It has been revealed that food, foodstuff, non-alcoholic beverage and preparation or treatment(A23L) was the industry field where the most patents for health functional foods related to skin care were registered.

• Journal of Dairy Science and Biotechnology
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• 제26권2호
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• pp.9-22
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• 2008

This work has been conducted as a part to set up the regulations and the scientific evaluation systems for the functional dairy products with health claims in Korea. Toward this end, current regulations, requirements, and all kinds of provisions related to the functional dairy products overseas were taken into accounts and feasible recommendations of new initiatives on the current regulations as well. By doing so, not only protecting hopefully the innocent consumers from the false labeling statements and fake advertisements, but also eventually to revitalize the stagnated domestic dairy industries. Currently, functional daily products are simply regarded as "Dietary Supplements" in the United States, and subjected to the regulations under the Dietary Supplement Health and Education Act, established m 1994. Manufacturers and sales distributors should notify their products to the FDA, which is in charge of the dietary supplements on nutrition and labeling, in advance when they start marketing a new dietary ingredient or any foods containing it in the States. For EU countries, there exists keen interests about the functional food products between the member countries of the European Union even though the products are categorized into "Food Supplements" similar to those in the United States. Therefore, they maintain a cautious attitude in applying the health claims to the functional food products. On the other hand, under the Japanese health food system, functional foods are qualified to the functional health foods in terms of legal status as long as any traditional foods can meet the legal standards in its effectiveness, safety as well as quality, along with significant scientific evidences related to the products, thus categorized into "Foods for Specified Health Uses and "Foods with Nutrient Function Claims". Through this study, we may have some expectations and potential utilizations as follows: Legal regulations of dietary supplements especially for the dairy products will be implemented by the outcomes of this research and proposed a tentative amendment of functional ingredients for the sake of consumer protection from the false advertisements and overstatement labeling. Current regulations on the animal foods processing and advertisements will be amended and supplemented in order to revitalize the current downturn dairy sales and to harmonize the international Codex recommendations. The results obtained from this study will make the consumers a wise selection of the dairy products with health claims and be utilized for consumer education and advertisement of the functional products as well.

• 한국식품조리과학회지
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• 제21권5호
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• pp.742-758
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• 2005

Lipid-based functional components present in foods undergo chemical changes during cooking. Useful n-3 and n-6 fatty acids, phytosterols, tocopherols, and carotenoids are degraded by thermal cooking such as frying, resulting in loss of their physiological functions. However, conjugated linoleic acid and diacylglycerols can be formed during heating, which would be beneficial to the health. Degree of degradation and formation of the functional components depends on the cooking method, cooking temperature and time, lipid matrix containing the components, and the presence of other materials. Although it is clear that the content of each functional component varies during long-heating in a model system consisting of small numbers of components, the real foods cooked in a small scale for a limited cooking time do not show highly significant differences in the functional components contents from raw food materials.

• 한국콘텐츠학회논문지
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• 제5권6호
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• pp.163-171
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• 2005

90년대 초부터 근래에 이르기까지 많은 식품회사들은 기존의 식품범주와 연계해서 각 제품의 특성에 맞는 새로운 기능성 식품들을 개발하기 시작하였다. 소비자들의 의식도 건강과 장수에 대한 기대가 높아지면서 조금이라도 특정한 성분과 효능이 기대되는 기능성 식품에 관심을 가지게 되었으며, 기능성의 부여 여부가 신제품 개발 전략의 중요한 포인트(Point)가 되었다. 포장디자인도 이러한 기능성식품의 개발에 편승하여 기능성 제품의 특성과 정보를 일반 소비자에게 제대로 전달하고 강하게 부각시켜야 할 중요한 역할을 담당하게 되었다. 따라서 본 연구에서는 이러한 기능성식품의 일반적인 고찰과 함께 남녀노소 누구나 즐겨 마시는 발효유에 대하여 각 제품이 가지고 있는 기능적 특성과 이들의 표현 전략을 분석해 봄으로써 보다 바람직한 기능성식품의 제품정보전달방법과 차별화전략에 대하여 알아 보고자 한다.

• 한국동물위생학회지
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• 제31권2호
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• pp.239-254
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• 2008

This study was conducted in order to get basic data on standards and specifications of health and functional foods. A total of 101 kinds of functional healths foods were examined during the period of January to December 2005. Among them, 89 kinds were local products and 12 kinds were imported products. Test items were 6 kinds of heavy metals (lead, cadmium, mercury, copper, zinc and manganese), 5 bacteria (common bacteria, coliform group, E coli, Bacillus cereus and Clostridium perfringens), and 6 preservatives (sorbic acid, benzoic acid, DHA, ethyl paraben, propyl paraben and butyl paraben). As a result of heavy metals, cadmium, was detected from the glucosamine products by 1.52ppm in average, mercury from cereal products by 0.004ppm in average, and lead from chlorella foods by 3.48ppm in average. Bacteria were identified from 3 cereal products, and amount of common bacteria were about $4.8{\times}105cfu/g$ in average. E Coli and Coliform group were isolated from 2 products and 4 products, respectively. All of those products were flour meal products. Any of 6 kinds of preservatives was not detected from all the products. It is thought that these test results will be available as basic data for enactment of relevant laws and regulations for production and control of safer and more hygienic foods in the future because the standards of the harmful heavy metals are not complete or available yet according to the Food Sanitation Law and the Functional Healths Foods Law.