• Journal of the Korean Society of Food Culture
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• v.38 no.2
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• pp.112-118
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• 2023

Seaweed-derived foods have long been popular in Korea because of their high content of nutrients that are beneficial to the human body. Recently, Korean seaweeds have been used as raw materials to produce new natural products with health benefits. Herein, we compared the antioxidant activity of 16 Korean seaweed extracts to explore their potential utility as health foods. The total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of seaweed extracts were determined. We also investigated their ability to protect human diploid fibroblast (HDF) cells against hydrogen peroxide. The results showed that seaweed extracts at a concentration of 100 ㎍/mL did not cause any cell toxicity. Sargassum thunbergii (Jichung-i) had the highest TPC and radical scavenging effects, followed by Porphyra tenera (Gim), Silvetia siliquosa (Tteumbugi), and Sargassum fusiforme (Tot). Hydrogen peroxide increased the production of intracellular reactive oxygen species, while P. tenera (Gim), Saccharina japonica (Dasima), and S. thunbergii (Jichung-i) extracts significantly decreased it. The effect was highest in the S. thunbergii (Jichung-i)-treated HDF cells. These findings indicate that S. thunbergii (Jichung-i) shows promise as a potential antioxidant raw material.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.3
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• pp.455-462
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• 2003

Biotechnological research and development are moving at a very fast rate. The subject has assumed greatest importance in recent years in the development of agriculture and human health. The science of biotechnology has endowed us with new tools and tremendous power to create novel genes and genotypes of plants, animals and fish. The application of biotechnology in the fisheries sector is a relatively recent practice. Nevertheless, it is a promising area to enhance fish production. The increased application of biotechnological tools can certainly revolutionise our fish farming besides its role in biodiversity conservation. The paper briefly reports the current progress and thrust areas in the use of synthetic hormones in fish breeding, production of monosex, uniparental and polyploid individuals, molecular biology and transgenesis, biotechnology in aquaculture nutrition and health management, gene banking and the marine natural products.

• Human Ecology Research
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• v.61 no.1
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• pp.39-51
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• 2023

This study utilized qualitative research to understand the changes taking place in adolescent dietary behaviors during the COVID-19 pandemic and the current status of school-provided nutrition counseling. These, along with barriers and strategies for improvement, were derived from focus group interviews with 10 nutrition teachers. Throughout the pandemic, adolescents experienced various dietary problems, including frequent meal skipping, unbalanced diets, increased obesity, and difficulties building positive attitudes towards food. To resolve these dietary problems, nutrition teachers recognized the need for school-provided nutrition counseling. However, nutrition teachers faced various barriers, such as a lack of time for nutrition counseling among students, lack of support from parents, and insufficient space and resources. To revitalize school-provided nutrition counseling, strategies such as home-connected nutrition counseling, the development of standardized guidelines, manuals for school-provided nutrition counseling, software support for nutrition diagnosis, and implementation of nutrition counseling in connection with cooking activities were proposed. This is important as school-provided nutrition counseling can help develop the foundation for healthy dietary behaviors and health promotion in adolescents.

• Journal of Nutrition and Health
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• v.28 no.9
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• pp.872-879
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• 1995

The changes of selenium and zine contents of transitional milk and mature milk at 7 and 60 days postpartum were comparatively studied on 20 Korean lactating women. the selenium and zinc contents of transitional milk and mature milk were analyzed by atomic absorption spectrophotometer after wet-digestion. The mean selenium contents wer 12.2$\mu\textrm{g}$ /ι and 11.5$\mu\textrm{g}$/ι at 7 and 60 days postpartum, respectively. The mean zinc contents decreased significantly from 4.23mg/ι at 7 days to 1.62mg/ι at 60 days postpartum (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.135-144
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• 1995

Lipid oxidation in foods produce the peroxidation products, toxic substance and rancidity odor. In vivo, lipid peroxidation by free radicals or molecular singlet oxygen cause such as a damage of DNA, cancer and aging. Accordingly, the development of new compound Inhibit lipid oxidation in foods and in vivo is very important. Antioxidants are generally used as a protection material of oxidation for a storage and preservation of foods. In terms of stability of foods and health for human, development of high effective antioxidants In a nature is required. In this point of view, this paper presents the research trends of a kind of natural antioxidative substances and its antioxidative activity.

• Korean Journal of Human Ecology
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• v.15 no.2
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• pp.341-352
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• 2006

This study examined health-functional foods intake pattern of consumers and their recognition of it to prepare a guide for the foods. The data were collected from the adults living in Busan and Gyeongnam through a self-administered questionnaire from September sixth to September thirteenth, 2005. The results of this study were as follows: Most respondents have taken one health-functional food, mainly on purpose to maintain and improve overall health condition. The average of monthly cost to purchase the foods was 79,933 Korean won, and drugstores were the main purchasing place. The value perception about health-functional foods was at the middle, and the recognition level of Health Functional Foods Act established in 2002 was very low. The most important source of information regarding health-functional foods was family, relatives and friends, and two-fifths respondents had difficulties in obtaining information. These results imply that consumers should consult with experts before they take health-functional foods and that public information regarding Health Functional Foods Act should be given to consumers.

• Journal of Nutrition and Health
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• v.38 no.2
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• pp.89-95
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• 2005

This study was performed to investigate the effect of soy isoflavone on plasma nitrite concentration and the antioxidant enzyme activities of erythrocyte and the liver using adult male rats fed high fat diet. Seven-week old male Sprague Dawley rats were divided into three groups and fed high fat diet (15% beef tallow, 1 % cholesterol; control: IF0) or high fat diets containing isoflavone 80 ppm (IF80) or 320 ppm (IF320) for 10 weeks. Plasma nitrite concentration as a vasodilator, and antioxidant enzyme activities in erythrocytes and the liver were measured. Plasma nitrite concentration was increased by 45% and 35%, respectively, in IF80 and IF320 than in IF0 group. Erythrocyte catalase, glutathione peroxidase (GPx) and glutathione reductase (GR) activities increased by 31 %, 30% and 40% in IF320 compared to IF0 group. Especially, erythrocyte GR activity increased by 61 % in IF80 group. However, catalase activity in the liver was decreased in IF80 group. GPx and GR activities in the liver were not differ among groups. The results suggest that soy isoflavone have the protective effect against risk factors related with cardiovascular disease by improving vasodilator factor, nitrite, and antioxidant enzyme activities in blood. (Korean J Nutrition 38(2): 89～95, 2005)

• Journal of Nutrition and Health
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• v.24 no.2
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• pp.77-86
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• 1991

Changes in total lipid content. total cholesterol content and fatty acid composition of human milk were investigated longitudinaly from 2-5 days to 12 weeks postpartum Milk samples were collected from 19 Korean lactating women at 2-5 days and at 1. 2. 4. 6. and 12 weeks postpartum. The obtained results were as follows : On average the daily energy intake protein intake and fat intake of Korean lactating women was 1812 kcal 72.5g and 29.8g respectively. The composition ratio of energy consis-ting of protein fat and carbohydrate was 16:15:69 The total lipid content increased from 1.39g/이 at 2-5 days to 2.86g/dl at 12 weeks ; while the total cholesterol concentration (mg/g) decreased significantly with time following postpartum. The total unsaturated fatty acids content was higher in colostrum than in mature milk. and the total saturated fatty acids were higher in mature milk. The average DHA content was 0.55% and the P/S ratio of human milk lipids was 0.37.

• Journal of Nutrition and Health
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• v.21 no.4
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• pp.260-267
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• 1988

Forteen healthy women, with normal serum cholesterol levels, were supplemented with two egg yolks daily for the 1st week and four egg yolks for the 2nd week to their customary diets for 2 weeks period. Serum cholesterol, triglyceride, phospholipid and lipoprotein fractions were determined. Serum cholesterol and phospholipid levels were not affected by the supplementation of egg yolks. However, triglyceride level was significantly increased by the supplementation of four egg yolks at the end of the 1st week, but the level remained normal range. The serum lipoprotein pattern was influenced by the supplementation of egg yolks : HDL fraction significantly decreased, while LDL and VLDL fractions significantly increased.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.294-300
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• 2003

The chicken egg provides a perfectly packaged, portion controlled, highly nutritious food containing vital nutrients essential for maintaining human health. However, concern by health professionals over the possible association of diets high in fat and cholesterol to chronic diseases has led to a decrease in egg consumption. Several different strategies have been adopted by the poultry food industry to enhance the nutritional value of eggs. The major emphasis has been focused on the modification of polyunsaturated fatty acid composition and fat soluble vitamins. This review briefly describes the composition, lipid nutrient content and the positive health effects of egg lipid nutrients.