• 한국식품영양과학회지
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• 제21권2호
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• pp.219-230
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• 1992

영양소와 약물은 생물학적 운명 -즉, 흡수.대사.배설 과정이 유사하여 이 과정에서 상호 작용한다. 약물은 영양소의 흡수.대사.배설에 영향을 미치고 이로 인해 영양상태를 변화시킬 수 있다. 또한 영양상태 및 식이요인은 약물의 이용상태를 변경시킬 수 있다. 따라서 약물치료를 받는 개개인은 좋은 영양상태 유지를 위한 지식을 필요로 하고, 그 질병과 연계한 식이 변형의 중요성을 인식하여야 한다. 영양가 높고 균형 잡힌 식사가 개인의 건강을 유지하는데는 물론이고 영양 불량이나 약물의 약리작용 변경으로 인한 위험을 감소시킬 수 있다.

• 동아시아식생활학회지
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• 제19권6호
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• pp.882-890
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• 2009

In this study, dietitians working in the school foodservice industry in the Chungbuk region were surveyed to determine their perception of medicinal herbs and medicinal foods in order to obtain basic data for developing medicinal food menus. The findings of this study are as follows. Many of the dietitians had low confidence in medicinal herbs used in medicinal foods. However the more the subjects ate such food, the higher their perception was. The higher the perception and reliability were, the more positive the answer was in terms of taste, nutrition and efficacy. Regarding the familiarity with medicinal herbs, the subjects, regardless of their age, showed a high perception of easily accessible medicinal herbs; younger subjects preferred Schisandrae fructus, Rubi fructus and Acanthopanacis cortex. The higher the perception and the eating frequency were, the higher the familiarity was. Regarding the development of medicinal food menus, the older the subjects were, the more positive they viewed the development of menus. Also, dietitians with 15 years of experience showed a high interest in the development of new menus.

• 디지털융복합연구
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• 제14권12호
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• pp.583-590
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• 2016

본 연구는 동양 식품학과 서양 식품학 원리의 융합적 접근을 통해 식품의 새로운 가치를 찾아보고자 계획, 수행되었다. 이에 따라 백복령, 산약, 연육 및 검인 등 4가지 재료에 대해 기미(氣味)를 기초로 섭취효능을 정리하였고, 일반 영양성분, 무기질, 유리당 및 항산화활성을 분석하여 동 서 융합적 섭취효능에 대한 접근을 시도하였다. 동양 식품학적으로 4가지 재료들은 소화기관인 비위(脾胃)를 건강하게 하는 섭취효능이 있음을 확인하였고 서양 식품학적으로는 인의 함량이 높은 탄수화물 급원식품임을 알 수 있었다. 또한 전자공여능에 의한 자유기 소거능, ABTS 자유기 소거능, SOD 유사활성을 통해 분석한 재료들의 항산화 활성은 검인의 활성이 다른 재료들에 비해 유의적으로 높게 나타났다. 영양성분 함량 또는 기미 분석만으로는 이 재료들의 특징을 온전히 이해하기에는 한계가 있다고 보여진다. 이에 따라 식품에 대한 다양한 측면에서의 특성을 접근해 보는 시도가 필요함을 인지할 수 있다. 본 연구결과는 재료의 동 서 융합적 특성과 효능을 돌출하여 향후 이 재료들을 활용한 건강음식, 기능성 식품 등의 레시피 구성을 위한 근거자료 및 식품의 특성을 판단할 때 동 서 융합적 시각의 필요성을 인지하는데 기초자료가 되리라 사료된다.

• 대한한의학원전학회지
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• 제26권1호
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• pp.99-129
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• 2013

Objective : Most disease of the aged comprise chronic illness, hence the diet is important. Yet, the study on diet methodology for the remedy of the aged folks' aliments is scarce. The diet for the aged must be easy to digest- in regard to the physiological features of the aged, delightfully chewable, while meeting the expectation and guaranteeing nutrition-supply and remedial efficacy. Material and Method : This study is designed to accomplish following things with the Yang-lo-bong-chin-seo, a text on maintaining and upbringing the health for the aged: (1) classify the food recorded in the text in terms of cooking methods, (2) then sort the main ingredients in remedial herbal rice porridge(Yak-sun-jook) in food material science manner, (3) evaluate the cooking methods of the porridge for each and various symptoms, and (4) assess the features of each ingredient of the porridge, the value of it both in oriental medicine's and nutrition's scope. Results : 1) Among 64 main dishes recorded in Yang-lo-bong-chin-seo, rice porridge composes the majority, which is 64%. Stew and soup account for 60% of side dishes. 2) In 15 food cures, 43 remedial herbal rice porridges(Yak-sun-jook) were recorded. 3) Yak-sun-jook utilizes most chinese herbs as its food material. 4) Yak-sun-jook is made more with vegetable ingredients than animal ingredients and consist highly of chinese herbs. 5) Main ingredients in the porridges are effective in disease cure in addition to sufficient, well-balanced nutrition. 6) Cooking method of the porridge is grinding chinese herbs into powder or boiling them for a long time. Conclusion: All forementioned steps build the informational foundation - for this purpose the information be utilized - for making possible the development and the devising of pragmatic and feasible Remedial herbal rice porridge(Yak-sun-jook).

• 대한한의학회지
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• 제44권4호
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• pp.121-135
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• 2023

Objectives: This study aimed to establish and provide reliable information for general public, based on expert consensus, on the risks of misuse of medicinal herbs for food and pure food ingredients for the fetus during pregnancy. Methods: A panelist of seven traditional Korean medicine (TKM) gynecologists responded to a questionnaire summarizing the fetal safety literature for twenty-five medicinal herbs for food and pure food ingredients derived from medicated diet (藥膳, Yaksun) recipes during three online Delphi rounds anonymously. Results: Ginkgonis Semen (Ginkgo nut), Illici Veri Fructus (Star anise), lavender, bitter gourd, and parsley were agreed at the level 1 of "Do not consume". These five ingredients were recognized as having significant risks both in the literature evidence and in expert opinion. Rosemary, Citri Unshius Pericarpium, Discoreae Rhizoma, lemongrass, Schisandrae Fructus, Cassiae Semen, Foeniculi Fructus, Mori Fructus, Cinnamomi Cortex, and Astragali Radix were agreed at the level 2 of "consultation with TKM practitioner is required". Conclusion: Based on the consensus of a seven-member expert panel of TKM gynecologists, consumption of Ginkgonis Semen (Ginkgo nut), Illici Veri Fructus (Star anise), lavender, bitter gourd, and parsley should be avoided by pregnant women. For Rosemary, Citri Unshius Pericarpium, Discoreae Rhizoma, lemongrass, Schisandrae Fructus, Cassiae Semen, Foeniculi Fructus, Mori Fructus, Cinnamomi Cortex, and Astragali Radix, the level 2 advisory may be recommended to use with caution and to consult a TKM practitioner for advice on consumption, dose, and duration.

• 한국식품영양학회지
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• 제26권1호
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• pp.109-116
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• 2013

The research studied the nutritional composition and health effects of the Giwongo with its efficacy in providing nourishment to blood, liver and kidney as well as being an aid to the mental stability. The Giwongo is made by boiling the same amounts of Lycium fructus and Longanae arillus. Giwongo was analyzed to measure proximate nutritional composition, mineral contents, free sugar content and polyphenol compound content. The DPPH scavenging activity and its antioxidative effectiveness were also analyzed. Giwongo was composed of 16.7% water, 4.9% crude protein, 3.7% crude fat, 3.8%, crude ash 70.9% carbohydrate with the content per 100 g of 336.5 kcal. The Giwongo mineral contents were potassium, sodium and calcium in sequence according to contents. Per 100 g Giwongo were found 9.62 g glucose, 4.67 g fructose and 18.00 g sugar. The Giwongo had 60.67% DPPH electron donating ability and $32.19^{\circ}Brix$. The Giwongo made of Lycium fructus and Longanae arillus had effectiveness of tonify the liver and kidney, nourish blood, and psychologic stability. As such Giwongo may help prevent the symptoms of unbalanced health due to excessive stress and unhealthy diet.

• 한국약용작물학회지
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• 제17권1호
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• pp.39-45
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• 2009

The effects of red, blue, and far-red light by illumination of light emitting diodes (LEDs) on growth, morphogenesis and eleutheroside contents of in vitro plantlets of Eleutherococcus senticosus were examined. As a control, plantlets were grown under a broad spectrum white fluorescent lamp (16/8 h illumination). The length of plantlets grown under the red/blue LEDs was taller than those under fluorescent lamps. Leaf area, root length and fresh weight of plantlets were highest under blue light compared to other kinds of light sources. Chlorophyll contents in plantlets grown under fluorescent lamps were higher than those in plantlets grown under LED illumination. Production of eleuthroside B and E in plantlets was highest under blue LED. However, production of eleuthroside E1 was highest under fluorescent lamps. These results suggest that plant growth and eleuthroside accumulation can be controlled by wave length of light under LED illumination system.

• 한국식생활문화학회지
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• 제27권6호
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• pp.553-587
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• 2012

In this study, the Korean cookbook, Jusiksiui, which was published in the late 1800s, was investigated. The results revealed that Jusiksiui contained more than 100 foods. Specifically, 12 staple foods were foods recorded including five types of porridge, three types of noodles, and four kinds of dumplings. Moreover, 49 side dishes were present, among which Jjim (steamed food) was most common, being recorded ten times. Additionally, seven types of Jeon (pancake) & Gui (roasted food) and Kimchi & Jangajji (pickled vegetables), four kinds of soup and Jeongol (stew), stir-fry, Sukyuk (boiled beef), and three types of Sukchae and Sashimi were found. Moreover, 14 recipes for rice cakes, two recipes for Korean cookies and three recipes for drinks were found. Seven recipes for wine, including plain rice wine, medicated wine and flavored wine, were also found. Finally, four different soy sauces Jibjang (a kind of soy sauce paste), hot pepper paste, Cheonggukjang (fast-fermented been paste), and Jeupjihi and roasting hot pepper paste were observed.

• 대한한의학방제학회지
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• 제12권2호
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• pp.95-108
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• 2004

Objective: We made the genital organs inflammatory mice model by vaginal injection of Lipopolysaccharide(LPS), and we intended to make study about anti-inflammatory effects of Gangyeong-Tang, among oral and rectal medication and Herbal-Acupuncture treatment. Method: The female ICR(20-30g) mice were used, the temperature was controlled within $22{\pm}0.5^{\circ}C$ and water and food was not limited. The environment was manipulated to simulate 12 hours of day and 12 hours of night. After LPS injection into vagina, we confirmed on-set of inflammation. 2 days before LPS injection, we started to medicate Gangyeong-Tang in Oral and Rectal and Aqua-acupucture treatment. After 3days from LPS injection, we mesured the White Blood Cell(WBC), Interrleukin-6(IL-6), Tumor Necrosis Factor-${\alpha}$(TNF-${\alpha}$) in blood which was collected from the Retro-orbital Plexus. Results: 1. We made the genital organs inflammatory mice model by vaginal injection of LPS successfully. 2. The number of WBC was decreased significantly as we medicated Gangyeong- Tang in Oral 1g/kg dose, 3g/kg dose and Rectal 1g/kg dose, rectal 3g/kg dose. 3. The concentration of IL-6 was decreased significantly as we medicated Gangyeong-Tang in all group of the Oral, Rectal, Herbal-Acupuncture treatment. 4. The concentration of TNF-${\alpha}$ was decreased significantly as we medicated Gangyeong-Tang in Oral 3g/kg dose and Rectal 1g/kg dose, Rectal 3g/kg dose group. Herbal-Acupuncture treatment group datas showed reductive tendency. Conclusion: As a result of this experiment, we made the genital organs inflammatory mice model by vaginal injection of LPS successfully and demonstrated anti-inflammatory effect of Gangyeong-Tang.

• 동의생리병리학회지
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• 제24권5호
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• pp.859-865
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• 2010

This study was performed to evaluate proximate composition and antioxidant activity in extracts from Zizyphus jujuba fruits (ZF), leaves (ZL), mixture of them (ZM) and fermented mixture (FZM) for development medicated food. The contents of total carbohydrate and free sugar in ZF were 82.37 and 64.18 g/100 g, highest contents among all the extracts. The contents of free sugar in ZL was 19.39 g/100 g, but FZM was 10.01 g/100 g lower than ZL. The concentrations of total polyphenolic compounds in 1 mg/$m{\ell}$ concentration were 90.96 ${\mu}g$/mg for ZL, 22.39 ${\mu}g$/mg for ZF, 83.67 ${\mu}g$/mg for ZM, 70.92 ${\mu}g$/mg for FZM. DPPH radical scavenging activity at 1 mg/$m{\ell}$ concentration was 51.07% for BHT, 46.32% for ZL, 39.54% for ZM, 34.68% for FZM. ZF did not express activity. SOD like activity at 1 mg/$m{\ell}$ concentration was 67.16% for BHT, 75.33% for ZL, 17.42% for ZF, 68.22% for ZM, 59.81% for FZM. The antioxidant activity of the fruits of Z. jujuba (ZF) prominently lower than that of the leaves (ZL), but a mixture of leaves and fruits enhanced the antioxidant activity. And fermentation is not enhanced the antioxidant activity of extracts Z. jujuba