No abstract available.
Functional Food* ; Prescriptions*

No abstract available.
Eating ; Functional Food ; Hypertrichosis ; Minoxidil

Hesperidin, which is the most abundant flavonoid of Citrus unshiu (Rutaceae), has been reported to possess diverse activities and widely used as functional foods and cosmetics. For the development of functional products, extraction procedure is indispensable. Extraction conditions affect the composition of extract as well as its biological activity. Therefore, we tried to optimize extraction conditions such as extraction solvent, extraction time and extraction temperature for maximum yield of hesperidin using response surface methodology with threelevel-three-factor Box-Behnken design (BBD). Regression analysis showed a good fit of the experimental data and the optimal condition was obtained as ethanol concentration, 59.0%; temperature 71.5degrees C and extraction time, 12.4 h. The hesperidin yield under the optimal condition was found to be 287.8 microg per 5 mg extract, which was well matched with the predicted value of 290.5 microg. These results provides optimized extraction condition for hesperidin and might be useful for the development of hesperidin as functional products like health supplements, cosmetics and medicinal products.
Citrus* ; Ethanol ; Functional Food ; Hesperidin*

The principal objective of this study was to evaluate the quality characteristics of mungbeanmook prepared with five different levels (0, 5, 10, 15, and 20%) of Gugija (Lycii fructus) infusion. We analyzed Hunter's color values, pH, texture characteristics, and perfomed sensory evaluation of mungbeanmook prepared with Gugija infusion. The pH levels of mungbeanmook ranged between 5.45 and 6.12 and did not show significant differences. As Gugija infusion concentration increased, the color lightness "L" value decreased, whereas redness color "a" value and yellowness color "b" values increased (P<0.05). With regard to mechanical texture properties of the mungbeanmook samples, as the Gugija infusion concentration increased, the scores of hardness, chewiness, and gumminess all significantly decreased (P<0.05) whereas there were no significant differences in springiness or cohesiveness. The results of the sensory evaluation showed that the score of the LFLT10 sample (10% Gugija infusion) was significantly higher than those of others in terms of taste, color, flavor, texture, and overall quality (P<0.05). Taken together, the recommended optimum level of Gugija infusion in mungbeanmook is 10% for sensory evaluation. Gugija infusion can be a useful approach to improving quality of mungbeenmook as a functional food.
Functional Food ; Hardness ; Hydrogen-Ion Concentration ; Light

There have been no specific health claims for functional foods. So, a lot of namely functional foods have been produced, and consumers confuse these functional foods with conventional foods. Last year, the Chonbuk National University Hospital established a clinical trial center for functional foods to meet the social needs for the validation of functional foods. For a successful clinical trial for functional foods, their characteristics should be understood. The followings should be considered before clinical trial: (1) The clinical trial for functional foods is different from that for pharmaceuticals, since the subjects for the functional foods should be healthy and sub-healthy persons, not patients. (2) Some clinical trials for functional foods should be done in a larger pool of subjects because functional foods show less significant effects compared to medical agents. (3) The diet should be more tightly regulated for clinical trial of functional foods. (4) Appropriate biomarkers are required for clinical trials for functional foods.
Biomarkers ; Diet ; Functional Food* ; Humans ; Jeollabuk-do

The purpose of this study was to investigate the consumption of health functional foods according to age group. We surveyed 300 subjects with quota sampling aged 10 to 50 and over. The rate of consumption of health functional foods by users was substantial (52.7%). Consumers of health functional foods showed higher scores for interest in health (3.97 vs 3.49, P<0.001) and knowledge of health functional foods (3.79 vs 3.30, P<0.001) than non-consumers of health functional foods. Regarding consumers of health functional foods, the number (P<0.01) and types (P<0.05) of health functional foods, reasons for taking (P<0.05), motivations for buying (P<0.05), periods of taking (P<0.001), cost per month (P<0.01), observance of instruction (P<0.01), and effectiveness (P<0.01) were significantly different according to age group. For non-consumers of health functional foods, reasons for not-taking (P<0.01) and types of health functional foods to be planned (P<0.001) were different according to age group. For consumers and non-consumers, problems (P<0.01) and improvements (P<0.001) for health functional foods showed significant differences according to age group. The majority of subjects (85.4%) answered that heath functional foods had no side-effects. Reported side effects were inappetence (6.6%), constipation (2.6%), and headache (2.0%). In conclusion, differentiated strategies and specialized education programs according to age group might be needed for promoting adequate consumption and preventing side-effects of health functional foods.
Aged ; Constipation ; Functional Food ; Headache ; Humans ; Korea

This study explored the conceptual framework of dieticians' intentions to recommend functional food and the mediating role of consumption frequency. A web-based survey was designed using a self-administered questionnaire. A sample of Korean dieticians (N=233) responded to the questionnaire that included response efficacy, risk perception, consumption frequency, and recommendation intention for functional foods. A structural equation model was constructed to analyze the data. We found that response efficacy was positively related to frequency of consumption of functional foods and to recommendation intention. Consumption frequency also positively influenced recommendation intention. Risk perception had no direct influence on recommendation intention; however, the relationship was mediated completely by consumption frequency. Dieticians' consumption frequency and response efficacy were the crucial factors in recommending functional foods. Dieticians may perceive risks arising from the use of functional foods in general, but the perceived risks do not affect ratings describing dieticians' intentions to recommend them. The results also indicated that when dieticians more frequently consume functional foods, the expression of an intention to recommend functional foods may be controlled by the salience of past behaviors rather than by attitudes.
Functional Food ; Intention ; Negotiating ; Surveys and Questionnaires

OBJECTIVES: This study was performed to provide a reference base for suggesting proper guidelines for the health of the people by analyzing perception and intake pattern on health functional foods and by identifying needs in pre- and postmenopausal women. METHODS: We conducted a self-administered survey in women admitted to the Department of Obstetrics and Gynecology at a university hospital between July and August, 2014. The survey questionnaire consisted of 8 items on general characteristics, 4 items on awareness on health functional foods, and 16 items on usage status. RESULTS: Of all 133 women with ages ranging between 19 to 67 years, postmenopausal women were 57 accounting for 42.9% of all subjects. Mean age was 55.4 ± 6.2 and menopausal age was 49.6 ± 4.3 in the postmenopause group. Mean age was 38.7 ± 9.0 in the postmenopause group. With respect to components of health functional foods, 76.3% of women answered "important" in the postmenopause group, significantly higher than 49.1% in the postmenopause group (P < 0.01). In regard to price, those who answered "important" accounted for the largest percentage in the premenopausal group at 56.6%, and those who answered "moderately important" accounted for 57.9% in the postmenopausal women. A significant difference was found between the two groups (P < 0.05). CONCLUSION: Development of products reflecting consumer needs can be considered. It is important to foster an environment allowing individuals to choose right health functional foods and further studies are warranted.
Female ; Food Habits ; Functional Food* ; Gynecology ; Humans ; Menopause* ; Obstetrics ; Postmenopause

The principal objective of this study was to examine the quality characteristics of yanggaeng supplemented with powder derived from Sanghwang mushroom (Phellinus linteus) mycelia. We analyzed the potential of utilizing Phellinus linteus mycelia as a functional food material by estimating total polyphenol and flavonoid contents, electron-donating abilities, as well as antioxidative activities of the water and ethanol extracts of Sanghwang mushroom mycelia. The total phenol and flavonoid contents of ethanol extracts from Phellinus linteus mycelia were 0.69 mg/ml and 0.16 mg/ml, respectively, while the contents from the water extract of Phellinus linteus mycelia were 0.66 mg/ml and 0.22 mg/ml, respectively. The electron-donating abilities of ethanol and water extracts from Phellinus linteus mycelia were 88.64 and 90.29%, respectively. The ABTS radical scavenging activities of ethanol and water extracts from Phellinus linteus mycelia were 89.74 and 71.35%, respectively. In terms of color values, as the level of powder increased, the value of L (lightness) decreased, whereas those of a (redness) and b (yellowness) increased. In regard to the mechanical properties of the samples, we noted significant differences in hardness, springiness, chewiness, and gumminess (P<0.05). The results of the sensory evaluation showed that the score from SHM (Sanghwang mushroom mycelia) with 4% powder was significantly higher than other samples in terms of sweetness, color, taste, texture and overall quality (P<0.05). Taken together, the recommended level of Phellinus linteus mycelia powder in yanggaeng is 4% for optimal sensory characteristics.
Agaricales ; Benzothiazoles ; Ethanol ; Functional Food ; Hardness ; Phenol ; Sulfonic Acids ; Water

Nutraceuticals link nutrition with medicine. They cover dietary supplements, functional foods, and medical foods. The definition of functional foods is the foods that promote health and possibly prevention and curing of certain diseases, in addition to basic nutritional supplementation. This concept is becoming popular with consumers because of a heightened awareness of the link between health and food and nutrition. Food manufacturers and pharmaceutical companies are enthusiastic about developing functional foods because their global market is growing very rapidly. In this article the authors overview the trends and current developments in the markets of functional foods, especially of USA, Europe, Japan, and Korea. The market shares of USA, Europe, and Japan cover more than 85% of the world functional food market. Dietary supplements including vitamin/minerals, herb and phytochemicals also keep growing. We expect a variety of functional foods will play an important role to promote the human health and to create new medical markets in the future.
Dietary Supplements ; Europe ; Functional Food* ; Humans ; Japan ; Korea ; Phytochemicals