• Herbal Formula Science
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• v.16 no.2
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• pp.71-90
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• 2008

東醫寶鑑(DongEuiBoGam) is considered as one of the most valuable medical books for Korean traditional medicine. Since 許浚(Heo Jun), the best physician on his day, wrote 東醫寶鑑(DongEuiBoGam), it has been not only a guidebook for basic medical studies, but also a field manual for clinicians. 東醫寶鑑(DongEuiBoGam) is a medical encyclopedia which integrated more than 81 medial classics. And its contents is well organized according to the symptoms of each disease. So today most clinics refer to 東醫寶鑑(DongEuiBoGam). But if we just read 東醫寶鑑(DongEuiBoGam) and use the prescriptions without understanding, the effect of medicine will be reduced by half. We should totally understand recipes in 東醫寶鑑(DongEuiBoGam) and be able to change the recipes according to the symptoms of each patient's disease. So finding the common traits of the recipes in 東醫寶鑑(DongEuiBoGam) is very important. In this research, the recipes of the fire part(火門) of Various Disease vol. Ⅲ(雜病篇 卷之三) are analyzed according to the traits of each herb in the recipes. And new classification of prescriptions according to the community of their traits is also suggested.

• Journal of Korean Medical classics
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• v.29 no.2
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• pp.1-12
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• 2016

Objectives : This study selected the food ingredients mainly appearing in the stomach-disease-related articles from Eumsunjungyo Singnyojaebyeong and Singnyochanyo, and investigated their effects to turn these data into references for modern people, use the food therapy of ancestors for modern life, and prevent and cure stomach diseases of modern people due to unhealthy lifestyle. Methods : This study selected the stomach-related food therapies from Eumsunjungyo and Singnyochanyo, and organized the therapies by chief virtue, effect, ingredient, and recipe. Also, this study analyzed and investigated characteristics, tastes, and target organs of the food ingredients in the recipes. Results : There are 8 stomach-related recipes among 61 recipes in Eumsunjungyo Singnyojaebyeong, and there are total 34 types of stomach-related recipes in Singnyochanyo including 27 types of BiwiBuBanui Five and 7 types of GutoBuHaeyeokByeonggyeonBiwi fifteen. Both Eumsunjungyo Singnyojaebyeong and Singnyochanyo contains food therapies for diseases due to week stomach. Most recipes in Singnyochanyo uses only food ingredients, whereas most recipes in Eumsunjungyo Singnyojaebyeong uses ingredients which can be used as medicine. Conclusions : The food therapies in Eumsunjungyo Singnyojaebyeong and Singnyochanyo proves that people in all regions have used food to cure diseases from old times. On the other words, people have clinically used the characteristics, tastes, and cooking forms of food ingredients for a long time. Thus, this study can be a reference for creating another food therapy.

• Herbal Formula Science
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• v.28 no.3
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• pp.289-300
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• 2020

Objectives : In this paper, We pointed out medico-historical meaning of Hyang'yak Kugŭppang (鄕藥救急方, Medical Recipes of Local Botanicals for Emergency Use), a medical book of Koryŏ Dynasty, breaking from the existing analysis view based on Hyang'yak (鄕藥), local herbs produced in Korean Peninsula. Methods : For that purpose, we analyzed the clinical characteristics of the diseases and symptoms, strategies of treatment, therapeutic tools, drug formulations, composition of herbal formulas in Hyang'yak Kugŭppang. Results : The following characteristics were confirmed in Hyang'yak Kugŭppang. First, it contained a way to cope with the diseases and symptoms that do not have to check the exterior, interior, cold, and heat. Also, it introduced basic strategies such as reducing, facilitating flow, draining downward, warming, or tonifying, etc. It mainly included herbal medicine as the therapeutic tools, and introduced formulas composed by single herb than complex recipes. It suggested external applications more than internal use, and proposed formulations in the form of decoctions or powders, etc. The herbs of formulas were used by experience without explanations of nature & taste, efficacy of each herbs. Conclusions : Hyang'yak Kugŭppang is a book of medical recipes for emergency use that has been distributed to help gentries, even if they do not have professional medical knowledge, to instantly cope with diseases and symptoms with medicines that are easy to obtain. Previous researches has analyzed the value of Hyang'yak Kugŭppang as a collection of information of hyang'yak, and used it as a historical basis of the uniqueness of Korean medicine. Since Hyang'yak Kugŭppang is not a book specialized for herbs, but rather a clinical medical book that introduces recipes for specific symptoms of diseases, if we pay attention to the clinical characteristics of Hyang'yak Kugŭppang, it will provide an opportunity to describe Koryŏ or Korean medicine in a new way.

• Journal of Korean Medical classics
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• v.29 no.3
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• pp.41-56
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• 2016

Objectives : The paper analyzes food cure recipes related to wind diseases as written in Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. The paper shall then use results of the analysis to consider food cure recipes utilized by patients who are suffering from wind diseases or who are showing symptoms of wind diseases. The paper aims to help cure modern diseases related to wind diseases and make a set of suggestion about preventive foods. Methods : Important dietary guidebooks in Korea and China were studied, and the author studied only the ones among the food cure recipes that had wind diseases for which they are effective. Sikuisimgam 16 species, Eumsunjungyo Shikyojaebyeong 13 species, Singnyochanyo 13 species of food cure recipes related to wind diseases were extracted, and they were studied based on their ingredients, cooking style, and administration time. Results : There are food ingredients introduced as effective for curing wind diseases within Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. Among them, some of the ones that can be utilized in the modern age are: arrowroot(葛粉), nepta herb(荊芥), Baekryangmi(白粱米), Dongmaja(冬麻子), milled rice(白米), Eokiin(薏苡人), fermented soybean, chongbaek, Wubanggeun(牛蒡根), soy beans(大豆), grass(椒), xanthium fruit(蒼耳子), changi leaves(蒼耳葉), jinpi(陳皮), black pepper(胡椒), ginger(生薑), mint leaves(薄荷葉), suyu, heukjima(黑脂麻), ojagye, chives, and Baekyuma(白油麻). Conclusions : The food ingredients extracted from Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo are effective in curing wind diseases, and they should be processed in ways that enable the people of this age to consume more of them. Moreover, people who have not yet suffered from wind diseases but are showing the symptoms of wind diseases will benefit from taking care of their blood pressure by consuming these foods in their everyday lives. Such people will serve as examples of good food cure recipes.

• Journal of Korean Medical classics
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• v.27 no.3
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• pp.67-86
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• 2014

Objectives : In this study, I want to work on efficacious porridges through inquiry into the Jukmiryu(粥穈類) based on the classical literature. It is intended to serve as a basic study to explore the modern-day application of dishes that are good as patient meals or healthy foods for elderly people. Methods : I have taken the original text of Jukmiryu(粥穈類) included in Junsaengpaljeon(遵生八牋) and translated it. Further, I have compared it to those porridges treated in Nonohangeon (老老恒言), a book in geriatrics from Ming Dynasty. Results : Nonohangeon(老老恒言) describes sources and effects of 100 porridges. With recipes too simplified, however, it doesn't provide any practical help. In contrast, Junsaengpaljeon(遵生八牋) presents 40 porridges together with their effects and recipes. It is practically more beneficial, as it provides recipes more specific than Nonohangeon(老老恒言). Conclusions : Jukmiryu(粥穈類) in Junsaengpaljeon(遵生八牋) set great store on the pharmacological effects of food. As it provides detailed description of porridge recipes and ingredients as well as their effects, readers can easily apply them to symptoms. Since individuals may choose what would be appropriate for their own symptoms, it could be helpful in not only providing patient meals and foods for elderly people but also improving dietary practice.

• Nutrition Research and Practice
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• v.14 no.1
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• pp.32-44
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• 2020

BACKGROUND/OBJECTIVE: We have previously designed the anti-cancer food scoring model (ACFS) 1.0, an evidence-based quantitative tool analyzing the anti-cancer or carcinogenic potential of diets. Analysis was performed using simple quantitative indexes divided into 6 categories (S, A, B, C, D, and E). In this study, we applied this scoring model to wider recipes and evaluated its nutritional relevance. MATERIALS/METHODS: National or known regional databases were searched for recipes from 6 categories: Korean out-dining, Korean home-dining, Western, Chinese, Mediterranean, and vegetarian. These recipes were scored using the ACFS formula and the nutrition profiles were analyzed. RESULTS: Eighty-eight international recipes were analyzed. All S-graded recipes were from vegetarian or Mediterranean categories. The median code values of each category were B (Korean home-dining), C (Korean out-dining), B (Chinese), A (Mediterranean), S (vegetarian), and D (Western). The following profiles were correlated (P < 0.05) with ACFS grades in the univariate trend analysis: total calories, total fat, animal fat, animal protein, total protein, vitamin D, riboflavin, niacin, vitamin B₁₂, pantothenic acid, sodium, animal iron, zinc, selenium, and cholesterol (negative trends), and carbohydrate rate, fiber, water-soluble fiber, vitamin K, vitamin C, and plant calcium (positive trends). Multivariate analysis revealed that animal fat, animal iron, and niacin (negative trends) and animal protein, fiber, and vitamin C (positive trends) were statistically significant. Pantothenic acid and sodium showed non-significant negative trends (P < 0.1), and vitamin B₁₂ showed a non-significant positive trend. CONCLUSION: This study provided a nutritional basis and extended the utility of ACFS, which is a bridgehead for future cancer-preventive clinical trials using ACFS.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.16 no.2
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• pp.51-88
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• 2010

An empirical formula that has been empirically shown to be effective for a particular condition can be said to add medical materials to an exciting formula or to make a new prescription by Korean medical doctors' empirical clinic. This dissertation aims to study the prescriptions according to A Confidential Document of A Distinguished Medical Family and to contribute to the development of Korean medicine. A Confidential Document of A Distinguished Medical Family is a medicinal recipe that is an heirloom of the Gyeongju Kim family for the eighth generation. And the date and the writer of the book are unknown. The contents of the book consist of 18 parts and are made up of about 300 medical recipes. Of these, 153 formulas and indications of roundworm, cholera, puffy swelling, abdominal distension, phlegm-rheum, woman, child, summerheat, dryness-heat, eye, and blood are found in the book. From among these, 26 formulas are directly quoted out of The Precious Mirror of Oriental Medicine, 93 formulas are adjusted in proportion or combined and 34 formulas are empirical ones. By the parity of reasoning of the above, I think that this book was published after The Precious Mirror of Oriental Medicine.

• Journal of Pharmaceutical Investigation
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• v.25 no.4
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• pp.307-311
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• 1995

Three herbal medicine recipes were tried on the animal model of diet induced hypercholesterolemia to screen for the lipid-lowering effect. The recipes adopted were based on the prescription for atherosclerosis-related symptoms by folk-medicine practioners. Hyperlipidemia was induced in rats by giving the high lipid/cholesterol diet for 7 days. Then, the recipes started with the normal diet. Blood was sampled at 1,2,3 and 5 week-points of the treatment, and levels of total cholesterol, triglyceride, high density lipoprotein and lower density lipoprotein were measured. Dae-shiho-tang decreased total cholesterol level significantly. Hwangryun-haedok-tang and Samhwang-sasim-tang slightly decreased total cholesterol level, although it was not statistically significant.

• Herbal Formula Science
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• v.15 no.1
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• pp.37-47
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• 2007

許浚(Heo Jun), the best physician on his day, wrote 東醫寶鑑(DongEuiBoGam, 1613) based on his clinical experience as a court doctor and life-long study of over 500 medical books. Now most clinicians consult 東醫寶鑑(DongEuiBoGam) for its practicality. And it is also considered as one of the most valuable medical books for basic medical studies. As 許浚(Heo Jun) mentioned on the 東醫寶鑑(DongEuiBoGam) preface. we should practice flexibility on the interpretation of the medical classics instead of binding ourselves to the precedents. But worship of 東醫寶鑑(DongEuiBoGam) may hinder the studying of new pathways. The treatment and its understandings of a disease should be based on objectivity of observation. Finding the common traits of the recipes in 東醫寶鑑(DongEuiBoGam) is important for the study of 東醫寶鑑(DongEuiBoGam). Accordingly, group synthesis of symptoms and resultant classification of recipes are vital. In this research, symptoms listed in the head part(頭門) of External Shape vol. I(外形篇 卷1) of 東醫寶鑑(DongEuiBoGam) are synthesized into 3 different parts: head-wind syndrome(頭風證), dizziness(眩暈), headache(頭痛). Classification of prescriptions according to these 3 parts is also suggested.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.562-575
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• 2013

Century-old nutrition and health concepts can be revived and applied in the modern age in the forms of newly developed menus, recipes, and lifestyle education. Current medical nutrition therapy concepts were first described in the Chosun Dynasty (1392-1897) in Korea based on the philosophy that food and medicine originate from the same source, which is known as 'food as medicine'. Recognizing the importance of culture, tradition, local diet, and lifestyle on health and medical nutrition therapy, we tried to rediscover traditional Korean approaches towards food consumption and nutrition through systematic review of the literature and developed contemporary menus accordingly. The medical nutrition therapy prescriptions described in 'Shikryochanyo' (1460) by the Chosun Dynasty's royal physician Soonyi Jeao cover 45 different diseases. In this project, we developed contemporary menus for those disease models that are most prevalent in modern society. Menus developed with foods that are readily available today were evaluated for their nutritional content and adequacy using a computer-aided nutritional analysis program (CAN pro 3.0, developed by the Korean Nutrition Society for comparison with RDA for Koreans). Therefore, century-old nutrition and health concepts can be revived and applied in modern society as newly developed menus recipes and lifestyle education.