• 대한한의학원전학회지
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• 제29권1호
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• pp.113-123
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• 2016

Objectives : In this study, we tried to analyze the relationship between effect terms and five tastes in heat-clearing herbs. In order to analyze exactly, we also attempted to extract and refine the effect terms. And finally, we tried to infer the effects of each tastes and suppose new effects of each heat-clearing herbs based on their tastes. Methods : Firstly, we extracted the five tastes and effect terms among the heat-claearing herbs written in Herbology. After that, we divided each effect terms to single meaning term and refined them. We also grouped herbs by tastes and set the effect terms in the order of frequency. So we could analyze the relationship between the tastes and the effect terms and supposed the effect of each herbs. Results & Conclusions : We extracted 7 tastes and 87 effect terms. And they was refined to 63 effect terms. As the result of analyzing the effect terms based the tastes, all of heat-clearing herbs included the effects of heat-clearing and detoxification, regardless of tastes. The herbs which have the bitter tastes, included the effects of drying dampness, fire-purging and blood-cooling. And we supposed new effects in 10 kinds of herbs among them. The herbs which have the sweet tastes, included the effects of blood-cooling and fluid-engendering. The herbs which have the hot tastes, included the effects of inducing diuresis and swelling-dispersing. And we supposed new effects in 2 kinds of herbs, by analyzing the relationship between the tastes and effect terms.

• Nutrition Research and Practice
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• 제2권3호
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• pp.143-151
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• 2008

Many herbs have been used as therapeutics in Korean traditional medicine. In view of their clinical indications, anti-oxidant activity may contribute to their pharmacological effects. However, anti-oxidant information on these plants has not been available. In this study, seventy herbs which have been used in Korean traditional medicine were selected and screened for anti-oxidant activity using their water extracts. The anti-oxidant activity was assessed by their ability to inhibit three oxidation reactions; luminol/Fenton reagent, 2, 7-dichlorodihydrofluorescein(DCHF)/Fenton reagent and DCHF/peroxynitrite. In each assay, 70 herbs were divided into two groups; anti-oxidant group which inhibited the respective oxidation reaction and was majority(about 60 herbs), and pro-oxidant group which enhanced the oxidation reaction but was minority(more or less 10 herbs). When the herbs were listed in the order of their anti-oxidant strength, the orders obtained from each assay were found to be quite similar. The upper top rankers(more or less 10 herbs) in each assay showed strong activity compared to the others. The uppermost rankers in each assay were Rubus coreanus Miquel/Rubus schizostylus(覆盆子), Schisandra chinensis Baillon/Schizandra chinensis(五味子) and Terminalia chebula Retziusl Terminalia chebula(訶子). Of the pro-oxidant herbs, about 4-5 herbs were strongly pro-oxidant, which enhanced the control oxidation reactions to 150-300%. But the meaning of this observation is not known since few of them in one assay were also anti-oxidant in other assays. The results obtained in the present study may serve as information for understanding pharmacological effects of these herbs and developing new drugs from them.

• 동의생리병리학회지
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• 제34권4호
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• pp.159-169
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• 2020

Shanghanlun (Treatise on Cold Damage Diseases) is the oldest document in the literature on clinical records of Traditional Asian medicine (TAM), on which TAM theories about symptoms-herbs relationships are based. In this study, we aim to quantitatively explore the relationships between symptoms and herbs in Shanghanlun. The text in Shanghanlun was converted into structured data. Using the structured data, Term Frequency - Inverse Document Frequency (TF-IDF) scores of symptoms and herbs were calculated from each chapter to derive the major symptoms and herbs in each chapter. To understand the structure of the entire document, principal component analysis (PCA) was performed for the 6-dimensional chapter space. Bipartite network analysis was conducted focusing on Jaccard scores between symptoms and herbs and eigenvector centralities of nodes. TF-IDF scores showed the characteristics of each chapter through major symptoms and herbs. Principal components drawn by PCA suggested the entire structure of Shanghanlun. The network analysis revealed a 'multi herbs - multi symptoms' relationship. Common symptoms and herbs were drawn from high eigenvector centralities of their nodes, while specific symptoms and herbs were drawn from low centralities. Symptoms expected to be treated by herbs were derived, respectively. Using measurable metrics, we conducted a computational study on patterns of Shanghanlun. Quantitative researches on TAM theories will contribute to improving the clarity of TAM theories.

• 대한한의학원전학회지
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• 제22권3호
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• pp.337-346
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• 2009

"Secret Works of Universal Benefit" was compiled by Lee Gyeonghwa(李景華, 1721-?) in Choseon Dynasty. Experience by Simple Formulae using Korean herbs in Secret Works of Universal Benefit was recorded Hangul name[鄕名], main medicinal effect and how to use etc. of 50 Korean herbs[鄕藥] to give aid to country people who didn't have medical knowledge. Secret Works of Universal Benefit have passed on traditional Korean medicine as selecting 50 Korean herbs and recording Hangul name. Though most of Experience by Simple Formulae using Korean herbs[鄕藥單方治驗] was quoted "Compendium of Matria Medica", it reflected developing of Korean traditional herb science[本草學] as selecting herbs, arranging frequent symptoms, changing main effect of herbs, and adding clinical experiences.

• 셀메드
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• 제5권2호
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• pp.11.1-11.5
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• 2015

Traditional East Asian Medicine (TEAM) prescriptions typically consist of several herbs based on the assumption that the herbs operate synergistically and/or cooperate on several related pathways simultaneously. This is a general concept that is widely accepted in TEAM, but it has not been tested systematically. To check this assumption statistically, we have text mined traditional Korean medicine text the Inje-ji(仁濟志, Collections of benevolent savings), a text that contains more than 5000 herb-cocktail prescriptions. We created herb-pairing network based on herb-herb pairing specificity and performed a systematic network analysis. Herbs were shown to be used selectively with other herbs and not randomly. Moreover, herb pairs were more specifically associated with symptoms than were single herbs. Single herbs and combinations of herbs specifically used for diabetes mellitus were successfully identified. As conclusion, herb-pairings in TEAM are not randomly constructed; instead, each herb was selectively used with other herbs. In terms of statistical significance, herb pairs were more specifically associated with symptoms than were single herbs alone. Collectively, these results suggest that it may be important to understand the interactions among multiple ingredients contained in herb pairs rather than trying to identify a single compound to resolve symptoms.

• 대한한방내과학회지
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• 제30권1호
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• pp.64-73
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• 2009

Objectives : Consumption of fermented foods has been known to alleviate some of the symptoms of atopy and may limit allergy development, while there are also many medicinal herbs proved to be effective for immunologically-mediated diseases. In this study, we introduced modern zymology to ferment some herbs to see if fermentation has the possibility of increasing the anti-inflammatory effects of medicinal herbs. Interleukin-4 (IL-4) and interferon-gamma $(INF-\gamma)$ have been demonstrated to be the main factors in the pathology of allergic diseases. Methods : We measured the levels of IL-4 and $INF-\gamma$ on concanavalin A-induced BALB/c mice spleen cells, which were subsequently treated with fermented and unfermented herbs. We then compared the fermented groups with unfermented groups to see if the anti-inflammatory effects of the herbs were influenced by fermentation. Results and Conclusions : Our results showed that fermentation had the potential to increase the anti-inflammatory effects of some medicinal herbs, and Astragalus membranaceus and Salvia miltiorrhiza would be the most suitable medicinal herbs for fermentation among the herbs in this study.

• 대한예방한의학회지
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• 제18권2호
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• pp.81-88
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• 2014

Objective : This study is a survey research that investigates the kinds of medicinal herbs actually used in Yaksun(medicianal food) restaurants, the frequency and the way of using herbs in Yaksun. Through this study, we assumed that it will be used basis data on further Korean Yaksun research. Method : We conducted survey targeting for 26 Yaksun restaurants and Temple food restaurants serving Yaksun cuisine(medicinal food) menu from July 2012 to January 2013. The questionnaire was composed of several parts including the kinds of medicinal herbs that was used in Yaksun, medicinal food types that use a lot of medicinal herbs, medicinal herbs criteria used in the selection of medicinal food, and education experience learning Yaksun cuisine. Results : Only 11 restaurants answered the questionnaire among the targeting restaurants of survey objects. The number of Herbs was investigated in each restaurant was maximum 65 kinds and minimum 7 kinds (average 32 kinds). All restaurants used Angelicae Gigantis Radix in their restaurant. And Nelumbinis Semen, Zingiberis Rhizoma, Glycyrrhizae Radix, Acanthopanacis Cortex, and Gardeniae Fructus are well used medicinal herbs in Yaksun. Types of medicinal food using a lot of herbs were rices porridges rice cakes, both vegetables salads and stews soups. Almost chefs or restaurant's representatives learned cooking medicinal food at temples, food research centers, university attached institutions, and cooking schools. Conclusion : Medicinal herbs used in Yaksun restaurants are familiar with Korean and easily available. These herbs has better efficacy, taste, scent, color in comparison of the others. For the development of Korean Yaksun, further research of divers parts in Yaksun materials should be conducted.

• 한국한의학연구원논문집
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• 제12권3호통권18호
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• pp.31-47
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• 2006

Nowadays Korean governments use Information Technology to improve the quality of life for a people. One of these tries is building the Food Tracing System based on Information Technology. Koreans have big concern about food that is good for health. The Food Tracing System means that the system can follows, traces, and records every steps of production and delivery of food and its ingredient. And this process should be identified and grouped by using tags, marks, and other methods. For example, producer of ingredient, processing steps of food, delivered place could be traced. In addition to food, medical herbs need consumer's trust in production and delivery. To trace and prosecute contaminated medical herbs, medical herbs also need this kind of Tracing System based on Information Technology. This study shows current medical herbs tracing ways and RFID(Radio Frequency IDentification) technology trend. As preceding study for future RFID based medical herbs tracing system, this study suggests the building plan and scenario of the Medical Herbs Tracing System. The determination of the main body for sticking RFID Tags is very important to design for RFID Traceability System. In this study, the starting point of information to medical herbs is an inspection agency. The Medical Herbs to product domestically or import moved to an inspection agency. An inspection agency bond the RFID Tags to packing of the Medical Herbs after examining the a basic its component. At the same time inspector give the information of production or importation to the Tags. This Tags are moved for logistical process to end point, the Korean medicine agency. The customer confirmed the traceability and certification information of the Medical Herbs. For success tracing of medical herbs, institutional support and close cooperation between related organizations is necessary besides good system design.

• 혜화의학회지
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• 제20권1호
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• pp.39-50
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• 2011

In western, aromatherapy uses essential oils to prevent and treat disease, and is one of the ways to stay healthy. In oriental medicine, there was also a similar medical treatment using aromatic herbs for a long ago. The exisiting research of oriental medical herbs is mainly focused on the theory of qi and flavor(氣味論). But on aromatherapy used with aromatic herbs, it is necessary to study the aromatic herbs by aroma. So "xi$\bar{a}$ng p$\check{u}$, 香譜" and "b$\check{e}$n c$\check{a}$o g$\bar{a}$ng m$\grave{u}$, 本草綱目" mainly contain the study about clinical effects of aromatic herbs. And "b$\check{e}$n c$\check{a}$o p$\check{i}$n hu$\grave{i}$ j$\bar{i}$ng y$\grave{a}$o, 本草品彙精要"mainly explains the effects of medical herbs with five aroma classification of x$\bar{i}$ng(腥), sh$\bar{a}$n(膻), xi$\bar{a}$ng(香), ch$\grave{o}$u(臭), xi$\check{u}$(朽). The former one makes more clinical uses of medical herbs, and the latter one grows up the theory of medical herbs. This study is expected to have a good influence on aromatherapy and classification of oriental medical herbs.

• 화훼연구
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• 제16권2호
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• pp.93-101
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• 2008

식물재료로는 꽃차로 이용되고 있는 식물 중 한의학 서적에 약효가 기록되어 있는 55종을 대상으로 하였다. 이들 식물의 한의학적인 약효를 해표약, 이수약, 청열약, 사하약, 보익약, 보기약, 보혈약, 온리약, 이기약, 방향화습약과 활혈약 등 11군으로 분류하였다. 또한 이 식물들은 열(열, 온, 미온, 평, 량, 한), 맛(달다, 쓰다, 맵다, 시다, 짜다), 독성(있다, 없다) 별로 분류되었다. 꽃차의 음용은 일반적으로 모든 사람에게 이용가능할 것으로 알려져 있다. 그러나 꽃차를 음용 할 때는 본인의 체질과 건강상태에 맞는 꽃차를 선택하는 것이 중요하다. 독성이 있는 식물을 꽃차로 음용 할 때는 주의를 기울여야하고 몸이 허약한 사람은 음용을 금해야 한다. 앞으로 좀 더 많은 임상적인 연구가 진행된다면 꽃차의 건강학적 효능에 따른 상품화가 가능할 것으로 판단된다.