• Proceedings of the Korean Society of Toxicology Conference
• /
• 2003.05a
• /
• pp.95.1-95
• /
• 2003

Ginger (Zingiber officinale Roscoe, Zingiberaceae) has a wide array of pharmacologic effects. Our previous studies have demonstrated that [6]-gingerol, a major pungent ingredient of ginger, inhibits mouse skin tumor promotion and anchorage-independent growth of cultured mouse epidermal cells stimulated with epidermal growth factor. In this study, we have investigated the molecular mechanisms underlying chemopreventive effects of [6]-gingerol on mouse skin carcinogenesis. Cyclooxygenase-2 (COX-2), a key enzyme in the formation of prostaglandins, has been recognized as a molecular target of many chemopreventive as well as anti-inflammatory agents. The murine COX-2 promoter contains several transcriptional elements, particularly those involved in regulating inflammatory processes. One of the essential transcription factors responsible for COX-2 induction is NF-kappa B. Topical application of [6]-gingerol inhibited the COX-2 expression through suppression of NF-kappa B activation in phorbol ester-treated mouse skin. [6]-Gingerol, through down-regulation of p38 MAPK, abrogated the DNA binding activity of NF-kappa B by blocking phosphorylation of p65/RelA at the Ser 536 residue. These findings suggest that [6]-gingerol exerts an anti-tumor promotional activity through inhibition of the p38 MAPK-NF-kappa B siganling cascade in mouse skin.

• The Korean Journal of Emergency Medical Services
• /
• v.5 no.1
• /
• pp.109-131
• /
• 2001

1. In general, male-to-female rate of those investigated was 1.83:1(M:F) and in term of economic status, most were middle class. The investigation shows that reserved, sharp and nervous persons were inclined to easily fall ill. 2. The probability of their falling ill was high in the fall and during sleep because probability of cerebral infarction was high. 3. It was found that they more refained from overeating and from eating pungent food and had less meat than before illness, in addition that refaining from drinking and smoking further improves their daily lives. 4. The especially acknowledged the necessity of physical exercise, they exercised, more frequency, but less strenuously. This was due to the decline in their physical strength or the unsystematic nature of the exercise. 5. In terms of weight loss, the test subjects lost 5kg on average while two of them lost 10kg. The investigation revealed that such stroke patients could overcome a range of problems, and they could improve and maintain their daily condition through guidance and education about their illness. Furthermore, it was revealed that patients needed be shown love and concern, to lead a normal satisfying social life.

• Journal of Nutrition and Health
• /
• v.33 no.8
• /
• pp.787-793
• /
• 2000

The purpose of the present study was to investigate effects of kochujang and red pepper on energy intake, body fat content and energy expenditure in rats fed on high-fat(30%) diet. Kochujang and red pepper power were added in the high-fat diet, adjusting the level to 95 and 22g/kg diet, respectively, The level of red pepper addition was corresponding was corresponding to the level of the content of red pepper powder in the kichujang-added diet. Kochujang induced a 30% reduction in body fat gain which was associated with a significant increase in energy expenditure. However, red pepper reduced body fat gain by only 15%. Furthermore, energy expenditure was not affected by red pepper. Metabolizable energy intake, apparent digestibility and body protein gain were not affected by either kochujang or red pepper. It has been known that capsaicin, a pungent component of red pepper, enhances activity of brown adipose tissue through increasing protein content. In the present study, in addition of protein content, DNA content of interscapular brown adipose tissue was also increased by kochujang. Therefore, it appeared that the anti-obesity effects of kochujang was greater than those of red pepper, indicating more than red pepper was involved in the expression of the anti-obesity effects of kochujang(Korean J Nutrition 33(8) : 787-793, 2000)

• The Journal of Korean Medicine
• /
• v.20 no.4
• /
• pp.11-15
• /
• 2000

Radix Angelicae Gigantis is sweet and pungent in flavor, warm in property. Its effects are tonifying the blood, promoting blood circulation, relieving pain and moistening the bowels. Its indications are blood deficiency syndrome characterized by sallow complexion, dizziness, irregular menstruation, amenorrhea, pains due to blood stasis, and rheumatic arthralgia. Using genes of A. gigas, A. acutiloba, and A. sinensis, the origin of which is identified, as criteria, we analysed many kinds of Angelica with RAPD and RFLP on ITS region, in order to compare and discriminate genes extracted from crude drugs ‘Dang-gui’, that are produced in Korea on the one hand and imported on the other hand. We reached the following conclusion. 1. We could extract DNA from both original plant and dried plant. 2. Especially Uniprimer #1, Uniprimer #2, Uniprimer #4 and Uniprimer ＃9 were useful. 3. Among the restriction enzymes Sma I, Msp I, Hae III, and Hinf I, used in this experiment, four restriction enzymes except Hinf I could be used properly in discriminating all samples used as A. gigas. We think that this result can be used as a method of discriminating crude drug of Angelica L. related drugs, and used in controlling quality and circulation.

• Journal of Haehwa Medicine
• /
• v.9 no.1
• /
• pp.691-710
• /
• 2000

We came to the conclusion after considering all the information from many kinds of book on herb medicine which is treatment method of "quickening blood and transforming stasis" for external wound. 1. Angelicae sinensis Radix and Angelicae Gigantis Radix are account for 16%(57times) of monarch drug and ministerial drug in all. It means that effect of "quickening blood and transforming stasis" of Angelicae sinensis Radix and Angelicae Gigantis Radix are more excellent than any other herb medicine. 2. In the case of the monarch drug, Angelicae sinensis Radix and Rhizoma Rhei are used at most, treatment method is divided into "expel stasis" and "quickening blood and transforming stasis". 3. In the case of the monarch drug, there are Dolomitum, Eupolyphaga, Dracinis Resina, Crinis Carbonisatus, Acronychiae Ligum, Pini Ramulus etc which have strong treatment effect and pecunliar sort. 4. In the case of the ministerial drug, there are Dracinis Resina, Brassica Rapa, Pyritunm, Liquidambaris Resina etc which are unusual sort. 5. In the order of frequency in use of monarch drug and ministerial drug in nature, it is hot, mean, cold drug. In the order of frequency in use of monarch drug and ministerial drug in flavors, it is sharp, pungent, sweat.

• Journal of the Korean Society of Costume
• /
• v.58 no.9
• /
• pp.68-80
• /
• 2008

The purpose of this study is, as a prior stage to produce manufactured medical goods, to examine literature on the medicinal efficacy of natural dyes that can be used to produce medical goods, and to experiment the possibility of dyeing of some medicinal ingredients that have not been used as natural dyes until now. For this study, 44 types of medicinal ingredients such as Gyomaekchil(buckwheat), Nohoiyeob(aloe), Pogongyounng(dandelion), and Jibooja(broom cypress) were used. First, they were classified by a thermal sensation such as hot, warm, neutral, cool, and cold feeling, and by their characteristics of complex tastes such as sweet, sour, bitter, salty, pungent, astringent, and flat tastes. And then they were dyed with two types of mordant, resulting to a total of 132 types of dyed cloths. The 132 dyed cloths could be classified as five types of colors: 89 types(67.42%) of yellow series, 25 types(18.94%) of yellow-red series, 6 types(4.55%) of green-yellow series, 6 types(4.55%) of purple series, and 6 types(4.55%) of purple-blue series. The results of this study found that there were various medicinal ingredients that had efficacy to cure skin disorders and also could be used as natural dyes.

• Journal of The Korean Society of Clinical Toxicology
• /
• v.7 no.1
• /
• pp.38-40
• /
• 2009

Formalin is a water-soluble, colorless, pungent, irritating and highly reactive gas. A 40% solution of formaldehyde in water, also known as formalin, is used as a disinfectant, antiseptic, deodorant, tissue fixative and embalming fluid. Ingestion can lead to immediate deleterious effects on almost all systems of the body including gastrointestinal tract, central nervous system, cardiovsacular system and hepato-renal system, causing gastrointestinal hemorrhage, cardiovsacular collapse, unconsciousness or convulsions, severe metabolic acidosis and acute respiratory distress syndrome. We treated a 39-year-old woman who ingested 300 ml formalin in a suicidal attempt. Despite hemodialysis, death occurred after 23 h.

• Plant Resources
• /
• v.8 no.1
• /
• pp.17-26
• /
• 2005

From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to $0.913\%$, free sugar 8.45 to $20.2\%$, and organic acid 4.58 to $19.54\%$. Capsaicinoid contents especially dihydrocapsaicin content, were highly correlated with pungent taste of the methanol extract of red pepper power, but did not show significant relationship to the overall sensory acceptability. However, the components analyzed here and eating and processing qualities include high variations and future breeding sources.

• Archives of Pharmacal Research
• /
• v.28 no.4
• /
• pp.405-412
• /
• 2005

A vanilloid receptor (VR1, now known as TRPV1) is an ion channel activated by vanilloids, including capsaicin (CAP) and resiniferatoxin (RTX), which are pungent ingredients of plants. Putative endogenous activators (anandamide and metabolites of arachidonic acid) are weak activators of VR1 compared to capsaicin and RTX, and the concentrations of the physiological condition of those activators are not sufficient to induce significant activation of VR1. One way to overcome the weak activation of endogenous activators would be the sensitization of VR1, with the phosphorylation of the channel being one possibility. The phosphorylation of VR1 by several kinases has been reported, mostly by indirect evidence. Here, using an in vivo phosphorylation method, the VR1 channel was shown to be sensitized by phosphorylation of the channel itself by multiple pathways involving PKA, PKC and acid. Also, in sensitizing VR1, BK appeared to show activation of PKC for the sensitization of VR1 by phosphorylation of the channel.

• Korean Journal of Community Nutrition
• /
• v.5 no.4
• /
• pp.598-607
• /
• 2000

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.