과일류의 기미론(氣味論) 연구 - "동의보감" [탕액편]과 "임원십육지" [정조지] 중 <식감촬요>를 중심으로 - The Kimi Theory on Fruits - Focused on [Tangaekpyeon] in ${\\ulcorner}$Donguibogam${\\lrcorner}$ and of [Jeongjoji] in ${\\ulcorner}$Limwonsibyukji${\\lrcorner}$ -원문보기
Classifying Fruits recorded in Tangaekpyeon of Donguibogam and Sikgamchalyo of Jeongjoji of Limwonsibyukji and comparing the types, features, efficacy and side effects based on Kimi Theory(氣味), we found forty one fruits in Donguibogam and forty eight in Limwonsibyukji. As well as fresh fruits, soup,...
Classifying Fruits recorded in Tangaekpyeon of Donguibogam and Sikgamchalyo of Jeongjoji of Limwonsibyukji and comparing the types, features, efficacy and side effects based on Kimi Theory(氣味), we found forty one fruits in Donguibogam and forty eight in Limwonsibyukji. As well as fresh fruits, soup, gruel, dry fruit, and powder, peel, stem, leaf, and root were also used. According to the literature, Fruits are classified by five conditions(五氣) and five tastes(五味) and many are mild with sweet taste or warm with sweet and sour taste. They are efficacious in protecting the five viscera, building up energy, controlling heat, calming febrile diseases, promoting urination and excretion, antidiarrhetic, calming cholera morbus, improving skin condition calming the stomach, neutralizing poisonous effects and improving eyesight. To help prevent and cure diseases, those with cold physical constitution must take warm Fruits to vitalize their physiology and those with hot physical constitution cold Fruits for balance. To improve their physical health, our ancestors tried to control their bio rhythm with food and medicinal material and promoted health and prevented diseases by taking such food. We therefore expect that we can have a healthy dietary life by taking advantage of the five conditions and five tastes of Fruits and continuing the spirit of Korea traditional food culture.
Classifying Fruits recorded in Tangaekpyeon of Donguibogam and Sikgamchalyo of Jeongjoji of Limwonsibyukji and comparing the types, features, efficacy and side effects based on Kimi Theory(氣味), we found forty one fruits in Donguibogam and forty eight in Limwonsibyukji. As well as fresh fruits, soup, gruel, dry fruit, and powder, peel, stem, leaf, and root were also used. According to the literature, Fruits are classified by five conditions(五氣) and five tastes(五味) and many are mild with sweet taste or warm with sweet and sour taste. They are efficacious in protecting the five viscera, building up energy, controlling heat, calming febrile diseases, promoting urination and excretion, antidiarrhetic, calming cholera morbus, improving skin condition calming the stomach, neutralizing poisonous effects and improving eyesight. To help prevent and cure diseases, those with cold physical constitution must take warm Fruits to vitalize their physiology and those with hot physical constitution cold Fruits for balance. To improve their physical health, our ancestors tried to control their bio rhythm with food and medicinal material and promoted health and prevented diseases by taking such food. We therefore expect that we can have a healthy dietary life by taking advantage of the five conditions and five tastes of Fruits and continuing the spirit of Korea traditional food culture.
Cha GH. 2005. Effect of the Introduction of Foreign Food in the Middle of Chosun Dynasty -Potato & Sweet potato Bean pulse?Vegetables- Korean J. food Culture 20(4): 131-143
Cha GH, Song YJ, Lee HG. 2006. The Kimi theory on Vegetables, Korean J. Food Cookery Sci. 22(5):690-701
Shin Mj, Jung IJ, Choi YJ. 2000. Literature Review on the Fruits in Dongeuebogam. J East Asian Soc Dietary Life. 10(4):261-273
Jeong SY, Go EJ, Kim NH, Lee HJ. 2004. Original Articles : Effect of Flavonoids on Efflux and Cytotoxicity of Daunomycin, J. Kor. Pharm. Sci. 34(2):95-99
Park SW, Kang JK, Oh SR, Jung YS. 1996. Qualitative analysis and Pharmacological Evaluation of Anthocyanins Extracted from Mulberry Fruit, Kor. J. Hort. Sci. Technol. 14(1):148-149
Song YJ. 2006. A Comparative Study on 'Sikgamchalyo' of in Limwonsibyukji and 'Tangaekpyeon' in Donguibogam, Hanyang university graduate school
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