Purpose: Early childhood dietary behaviors vary according to environmental and regional context, and evidence in rural preschool populations remains limited. Considering their persistence into adulthood and their association with health outcomes, understanding the dietary patterns among rural preschool children is important. This study examined the nutritional quotient scores and dietary behaviors according to the weight status among preschool-aged children in rural Korea. Methods: This cross-sectional study analyzed the secondary data from 233 preschool children aged 3–6 years, living in Changnyeong-gun, South Korea. The dietary behaviors were assessed using the Nutrition Quotient for Preschoolers (NQ-P), which comprises balance, moderation, and environmental domains. The anthropometric and body composition measurements were obtained using bioelectrical impedance analysis, and the weight status was defined using the age- and sex-specific body mass index percentiles. Results: The mean total NQ-P scores were comparable between non-obese children and obese children (56.0 and 56.3, respectively), with no significant differences observed in the total or domain-specific scores. The most common NQ-P grade was low among the non-obese children and medium-to-low among children with obesity, with no significant between-group differences in grade distribution. On the other hand, underweight and normal-weight children exhibited lower fruit and legume intake and were more likely to move around during meals. Conclusion The fruit and legume intake patterns and mealtime behaviors differed according to the weight status. These findings highlight the importance of nutrition and health promotion strategies tailored to the weight status and rural environment of preschool children.Nevertheless, further prospective studies will be needed to clarify the longitudinal relationships between regional factors, dietary behaviors, and growth patterns in early childhood.

This study was conducted to maximize the functionality of Deodeok (Codonopsis lanceolata) and improve the processing efficiency by introducing a fermentation process supplemented with oligosaccharides, a prebiotic. The quality characteristics, total polyphenol content, total flavonoid content, and antioxidant and anti-inflammatory activities of fermented Deodeok (FD) and oligosaccharide-fermented Deodeok (OFD) were comparatively analyzed. Regarding the quality characteristics, OFD showed a significantly higher pH (5.90±0.00) than FD (5.78±0.00) (P<0.001), whereas lightness (L), redness (a), yellowness (b), and total color difference (ΔE) were all significantly lower in OFD than in FD (P<0.001), indicating enhanced non-enzymatic browning via the Maillard reaction. The stickiness was also significantly higher in OFD (418.33±5.48 g) than in FD (265.97±2.94 g) (P<0.001). The total polyphenol and total flavonoid contents were significantly higher in OFD (1,408.7±9.4 mg GAE/100 g and 37.6±1.3 mg QE/100 g, respectively) than in FD (715.2±4.8 mg GAE/100 g and 0.36±1.26 mg QE/100 g, respectively) (P<0.05), attributed to the accelerated conversion of polyphenol glycosides to aglycones by microbial glycosidases during oligosaccharide-enhanced fermentation. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were significantly higher in OFD at all concentrations (P<0.05), correlating with the elevated polyphenol and flavonoid levels. Furthermore, OFD significantly suppressed lipopolysaccharide (LPS)-induced inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) mRNA expression in RAW 264.7 macrophages compared to FD (P<0.01), suggesting enhanced anti-inflammatory activity occurs through the simultaneous down-regulation of iNOS and COX-2 pathways. These findings show that oligosaccharide supplementation during fermentation effectively enhances the functional properties of Deodeok, supporting its potential as a high-value functional food ingredient.

Purpose: Persimmon (Diospyros kaki Thunb.) is rich in phytochemicals (e.g., tannin and beta-carotene.), vitamins (e.g., vitamins A and C), minerals (e.g., calcium and potassium), and dietary fiber. Persimmon exhibits efficacy against diseases such as cancer, hypertension, and heart disease. This study examined the antioxidant and immune-enhancing activities of Fuyu (a sweet persimmon) and Hachiya (an astringent persimmon) and evaluated their potential as functional food ingredients. Methods: The antioxidant and immune-enhancing activities of Fuyu and Hachiya persimmons were evaluated by extracting them with hot water and ethanol (100%). The antioxidant activity was assessed by measuring the total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (RSA), and oxygen radical absorbance capacity (ORAC). Six-year domestic red ginseng was used as a reference for assessing the immune-enhancing activity. Nitric oxide (NO) production, phagocytosis, cytokine levels interleukin [IL]-2, IL-4, IL-10, and interferon-γ), and inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) gene expression were analyzed. Results: The hot water extracts of Fuyu and Hachiya persimmon exhibited significantly higher TPC, TFC, DPPH RSA, and ORAC levels than the ethanol extract. The Hachiya persimmon extract generally showed comparable or higher immune-enhancing activity than the Fuyu persimmon extract in NO production, cytokine activity, phagocytosis, and expression of iNOS and COX-2 genes. Conclusion Hachiya persimmon possesses superior antioxidant properties to Fuyu persimmon while exhibiting comparable immune-enhancing activity. These characteristics highlight its potential for beneficial applications. Nevertheless, further research is required to elucidate these effects and optimize their use in health-promoting interventions.

BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.

BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.

Purpose: Persimmon (Diospyros kaki Thunb.) is rich in phytochemicals (e.g., tannin and beta-carotene.), vitamins (e.g., vitamins A and C), minerals (e.g., calcium and potassium), and dietary fiber. Persimmon exhibits efficacy against diseases such as cancer, hypertension, and heart disease. This study examined the antioxidant and immune-enhancing activities of Fuyu (a sweet persimmon) and Hachiya (an astringent persimmon) and evaluated their potential as functional food ingredients. Methods: The antioxidant and immune-enhancing activities of Fuyu and Hachiya persimmons were evaluated by extracting them with hot water and ethanol (100%). The antioxidant activity was assessed by measuring the total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (RSA), and oxygen radical absorbance capacity (ORAC). Six-year domestic red ginseng was used as a reference for assessing the immune-enhancing activity. Nitric oxide (NO) production, phagocytosis, cytokine levels interleukin [IL]-2, IL-4, IL-10, and interferon-γ), and inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) gene expression were analyzed. Results: The hot water extracts of Fuyu and Hachiya persimmon exhibited significantly higher TPC, TFC, DPPH RSA, and ORAC levels than the ethanol extract. The Hachiya persimmon extract generally showed comparable or higher immune-enhancing activity than the Fuyu persimmon extract in NO production, cytokine activity, phagocytosis, and expression of iNOS and COX-2 genes. Conclusion Hachiya persimmon possesses superior antioxidant properties to Fuyu persimmon while exhibiting comparable immune-enhancing activity. These characteristics highlight its potential for beneficial applications. Nevertheless, further research is required to elucidate these effects and optimize their use in health-promoting interventions.

Purpose: Persimmon (Diospyros kaki Thunb.) is rich in phytochemicals (e.g., tannin and beta-carotene.), vitamins (e.g., vitamins A and C), minerals (e.g., calcium and potassium), and dietary fiber. Persimmon exhibits efficacy against diseases such as cancer, hypertension, and heart disease. This study examined the antioxidant and immune-enhancing activities of Fuyu (a sweet persimmon) and Hachiya (an astringent persimmon) and evaluated their potential as functional food ingredients. Methods: The antioxidant and immune-enhancing activities of Fuyu and Hachiya persimmons were evaluated by extracting them with hot water and ethanol (100%). The antioxidant activity was assessed by measuring the total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (RSA), and oxygen radical absorbance capacity (ORAC). Six-year domestic red ginseng was used as a reference for assessing the immune-enhancing activity. Nitric oxide (NO) production, phagocytosis, cytokine levels interleukin [IL]-2, IL-4, IL-10, and interferon-γ), and inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) gene expression were analyzed. Results: The hot water extracts of Fuyu and Hachiya persimmon exhibited significantly higher TPC, TFC, DPPH RSA, and ORAC levels than the ethanol extract. The Hachiya persimmon extract generally showed comparable or higher immune-enhancing activity than the Fuyu persimmon extract in NO production, cytokine activity, phagocytosis, and expression of iNOS and COX-2 genes. Conclusion Hachiya persimmon possesses superior antioxidant properties to Fuyu persimmon while exhibiting comparable immune-enhancing activity. These characteristics highlight its potential for beneficial applications. Nevertheless, further research is required to elucidate these effects and optimize their use in health-promoting interventions.

BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.