• Journal of Korean Medical classics
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• v.22 no.4
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• pp.221-239
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• 2009

Background: The recent outbreak of the novel strain of influenza A (H1N1) virus has raised a global concern of the future risk of pandemic. Traditional Korean Medicine(TKM) has been combatting against contagious diseases and developed its own particular and efficient way in treating those diseases. Objectives: Provide a distinctive and effective TKM method in understanding the principles of treatment, prevention, and contraindications against influenza A through case histories. Method: We revised case histories of eminent doctors of Ming and Qing dynasties according to their clinical manifestations similar to those of influenza A. We also verified prescriptions of the "Dong-uibogam(東醫寶鑑)" through examining clinical practices of China today. Results: 1. The subtypes of Warm disease; Wind Warmth and Pestilence has the most similar clinical manifestation in comparison to Influenza A. Specifying these terms is important in recognizing and classifying various diseases under the name of Warm disease. 2. TKM considered not only external factors but also individual factors like general condition, diet, emotion, constitutional types, etc in the treatment of febrile diseases. 3. TKM developed a new way in the treatment of contagious diseases. considering the characteristics of each pathogen. TKM described the Warm pathogen being light as a feather, which enters through the nose, principally affecting the Lung. Therefore, they emphasized treatment with Pungent Sweet Cooling Moistening[辛甘凉潤] method. 4. As the conservation of fluid and humor is the primordial concern in the treatment of Warm disease, they restricted release of the exterior with pungent-warm and purgation method. The purgation methods was used exclusively to decrease fever and preserve fluid and humor. 5. The only differentiating characteristics of Influenza A with seasonal influenza are vomiting and diarrhea. Case research revealed the possibility of these manifestations to be a mechanism of restoration. 6. TKM provides alimento prevention method like Mint Pear Porridge, mung bean, and etc also combination of herbal medicine. Also emphasized in the conservation of essence for the prevention of contagious diseases. Conclusions: TKM developed its unique way in understanding the pathogenesis, diagnosis, treatment, and prevention of contagious diseases and formed its independent scheme of Warm Disease. This knowledge in febrile contagious disease is relevant today in providing diverse treatment and prevention for influenza A.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.296-300
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• 1991

Seven different cultivars of Korean red pepper, Capsicum annuum L., were collected from different growing areas and analyzed for pungent principles, redness, size and weight. Length of the pod varied in the range of $7.0{\sim}9.4\;cm$ total weight, $1.2{\sim}3.1\;g$, capsaicin content, $11.5{\sim}45.0\;mg%$, dihydrocapsaicin content, $8.5{\sim}35.1mg%$, and redness (absorbance at 460 nm), $6,270{\sim}7,810$ conventional color unit. Contents of capsaicins and redness were significantly different according to the cultivars but the two components were not correlated each other. According to the growing areas, contents of capsaicins and redness were significantly different. Capsaicins content was not significantly different but redness was significantly different between sun-drying and hot air-drying of the pods.

• Journal of Nutrition and Health
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• v.9 no.3
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• pp.18-25
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• 1976

To explain the change of the pungent principles of red pepper, capsaicin, during storage, the relation between infecting mold and capsaicin was studied. Results obtained were summarized as follows; 1. Superior strains which showed good growth and high decomposition activity in their culture broths, Aspergillus oryzae and Aspergillus sp. KF-7 were obtained from the contaminated red pepper fruits. 2. The weight of dry matter was increased at low concentration of capsaicin $(2{\sim}3{\mu}g/ml)$ but it was decreased at high concentration. 3. The residual capsaicin in the culture medium was reduced as half as such after 1 week, and almost disappeared after 2 weeks. At $30^{\circ}C$ and $pH\;7{\sim}9$ of culturing condition, the amounts of reducing capsaicin reached to the maximum. 4. At ground red pepper fruits as culture medium, Aspergillus sp. KF-7 could not glow at all, but Aspergillus oryzae showed good growth at 13% of moisture contents and the residual of capsaicin of red pepper fruits after 40days of cultivation time was 45%. 5. At ground red pepper fruits seed as culture medium, Aspergillus oryzae and Aspergillus sp. KF-7 showed good growth, and the residual of capsaicin after 4 weeks of cultivation time was 55% and 38% respectively.