최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기韓國藥用作物學會誌 = Korean journal of medicinal crop science, v.23 no.3, 2015년, pp.207 - 213
박성진 (한림성심대학교 관광외식조리과) , 이현용 (서원대학교 식품공학과)
The purpose of this study was to determine the possibility of using Wasabi japonica Matsum leaves as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Wasabi japonica Matsum leaves were measured. The contents of carbohydrate, crude protein...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
고추냉이는 무엇인가? | 고추냉이 (Wasabia japonica Matsum)는 일본이 원산지이며 십자화과에 속하는 다년생 초본식물이다 (Lee, 1996). 국내에서는 와사비로 알려져 있으며, 주로 근경을 이용하여 신선 어류 등에서 풍미를 살리는 고급향신료로 사용되고 있다. | |
고추냉이의 효능은 무엇인가? | 국내에서는 와사비로 알려져 있으며, 주로 근경을 이용하여 신선 어류 등에서 풍미를 살리는 고급향신료로 사용되고 있다. 고추냉이는 근경과 식물체 전체에 독특한 매운 성분을 함유하고있어 향신료로서 사용될 뿐 만 아니라 비타민 C의 산화억제작용, 베타아밀라아제의 활성촉진, 식욕증진, 비타민 B1 합성증강, 항균성 등의 효과가 있어 건강식품으로도 각광을 받고있으며, 국내에서도 생선 요리의 섭취에 따른 소비가 급증하고 있다 (Park et al., 1996). | |
고추냉이는 국내에서 어떤 이름으로 알려져 있는가? | 고추냉이 (Wasabia japonica Matsum)는 일본이 원산지이며 십자화과에 속하는 다년생 초본식물이다 (Lee, 1996). 국내에서는 와사비로 알려져 있으며, 주로 근경을 이용하여 신선 어류 등에서 풍미를 살리는 고급향신료로 사용되고 있다. 고추냉이는 근경과 식물체 전체에 독특한 매운 성분을 함유하고있어 향신료로서 사용될 뿐 만 아니라 비타민 C의 산화억제작용, 베타아밀라아제의 활성촉진, 식욕증진, 비타민 B1 합성증강, 항균성 등의 효과가 있어 건강식품으로도 각광을 받고있으며, 국내에서도 생선 요리의 섭취에 따른 소비가 급증하고 있다 (Park et al. |
A.O.A.C. (1984a). Official Methods of Analysis(14th ed.). Association of Official Analytical Chemists. Washington, D.C., USA. p.878.
A.O.A.C. (1990a). Official Methods of Analysis(15th ed.). Association of Official Analytical Chemists. Washington, D.C., USA. p.788.
A.O.A.C. (1995a). Official Methods of Analysis(16th ed.) Association of Official Analytical Chemists. Washington, D.C., USA. p.70.
Bae SM, Kim JH, Cho CW, Jeong TJ, Ha JU and Lee SC. (2001). Effect of microwave treatment on the antioxidant activity of rice processed by-products. Journal of the Korean Society of Food Science and Nutrition. 30:1026-1032.
Bashan N, Kovsan J, Kachko I, Ovadia H and Rudich A. (2009). Positive and negative regulation of insulin signaling by reactive oxygen and nitrogen species. Physiological Reviews. 89:21-71.
Cha WS, Kim CK and Kim JS. (2002). On the development of functional health beverages using Citrus reticulate, Ostrea glgas. Korean Journal of Biotechnology and Bioengineering. 17:503-507.
Choi MS, Do DH and Choi DJ. (2002). The effect of mixing beverage with Aralia continentatis Kitagawa root on blood pressure and blood constituents of the diabetic and hypertensive elderly. Journal of the Korean Society of Food Science and Nutrition. 15:165-172.
Choi KS and Lee HY. (1999). Characteristics of useful components in the leaves of Baechohyang(Agastache rugosa, O. Kuntze). Journal of the Korean Society of Food Science and Nutrition. 25:326-322.
Duval B and Shetty K. (2001). The stimulation of phenolics and antioxidant activity in pea(Pisum sativum) elicited by genetically transformed anise root extract. Journal of Food Biochemistry. 25:361-377.
Eun JS, Ko JA, Kim YS and Kim MJ. (1998) Mass propagation of Wasabia japonica by apical meristem culture. Korean Journal of Horticultural Science and Technoloy. 39:278-282.
Gutfinger T. (1981). Polyphenols in olive oils. Journal of the American Oil Chemists' Society. 58:966-967.
Halliwell B. (1996). Antioxidants in human health and disease. Annual Review of Nutrition.16:33-49.
Han HK and Lim SJ. (1998). Effect of fractions from methanol extract of Commelina ommuris on blood glucose level and energy metabolism in streptozotocin-induced diabetic rats. Korean Journal of Food Science and Technology. 14:577-583.
Han H, Song YJ and Park SH. (2004). Development of drink from composition with medicinal plants and evaluation of its physiological function in Aorta relaxation. Korean Journal of Oriental Physiology & Pathology 18:1078-1082.
Hawthorne SB, Grabanski CB, Martin E and Miller DJ. (2000). Comparison of soxhlet extraction, pressurized liquid extraction, supercritical fluid extraction and subcritical water extraction for environmental solids: recovery, selectivity and effects on sample matrix. Journal of Chromatography A. 892:421-433.
Hong JS, Kim YH, Lee KR, Kim MK, Cho CI, Park KH, Choi YH and Lee JB. (1998). Composition of organic acid, fatty acid in Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus. Korean Journal of Food Science and Technology. 20:100-106.
Kang YH, Park YK, Oh SR and Moon KD. (1995). Studies on the physiological functionality of pine needle and mugwort extracts. Korean Journal of Food Science and Technology. 27:978-984.
Kim EY, Baik IH, Kim JH, Kim SR and Rhyu MR. (2004). Screening of the antioxidant activity of some medicinal plants. Korean Journal of Food Science and Technology. 36:333-338.
Kim JH, Park JH, Park SD, Choi SY, Seong JH and Moon KD. (2002). Preparation and antioxidant activity of health drink with extract powders from safflower seed. Korean Journal of Food Science and Technology. 34:617-624.
Korea Food and Drug Administration(KFDA). (2002). Food standard codex. Korean Foods Industry Association. Seoul, Korea. p.301-301.
Lee JH, Lee KS, Choi JY and Lee YB. (2005). Effects of sucrose, mineral salt and aeration volume on mineral composition of wasabi plantlet in bioreactor culture. Korean Journal of Horticultural Science and Technology. 10:45.
Lee GD, Chang HG and Kim HK. (1997). Antioxidative and nitrite-scavenging activities of edible mushrooms. Korean Journal of Food Science and Technology. 29:432-436.
Lee WC. (1996). An color illustrated guide to Korean criteria flora. Academy Books. Seoul, Korea. p.142.
Lee SW, Lee BH, Lee JI and Kim YH. (1994). Multip lication by in vitro culture of axillary bud in Wasabia japonica Matsum. Journal of Agricultural Science. 36:186-190.
Middleton EJ and Kandaswami C. (1994). Potential health promoting properties of citrus flavonoids. Food Technology. 48:115-119.
Moreno MIN, Isla MIN, Sampietro AR and Vattuone MA. (2000). Comparison of the free radical scavenging activity of propolis from several region of Argentiana. Journal of Enthropharmacology. 71:109-114.
Morrissey PA and O'Brien NM. (1998). Dietary antioxidants in health and disease. International Dairy Journal. 8:463-472.
Oyaizu M. (1986). Studies on products of the browning reaction. Antioxidative activities of browning reaction products pre-pared from glucosamine. Japanese Journal of Nutrition. 44:307-315.
Park SH and Han JH. (2003). The effects of uncooked powdered food on nutrient intake, serum lipid level, dietary behavior and health index in healthy women. Journal of Nutrition. 36:49-63.
Park YK. (2001). Studies on the effects of Puerariae Flos, Curcumae Radix and Sophorae Radix on the antioxidation. The Korean Journal of Herbology. 16:41-53.
Park KI, Yoon MJ, Kwon SW, Choi SY and Lee KS. (1996). Effects of colchicine and EMS on induction of variants in Wasabia japonica Matsum. Korean Journal of Medicinal Crop Science. 4:12-18.
Park YY, Cho MS, Park S, Lee YD, Jeong BR and Chung JB. (2006). Sinigrin contents in different tissues of wasabi and antimicrobial activity of their water extracts. Korean Journal of Horticultural Science and Technology. 24:480-487.
Rural Development Administration(RDA). (2011). Food Composition Table. RDA. Suwon, Korea. p.122-123.
Sakihama Y, Coben MF, Grace SC and Yamasaki H. (2002). Plant phenolic antioxidant and prooxidant activities: Phenolicsinduced oxidative damage mediated by metals in plants. Toxicology. 177:67-80.
Scalbert A, Johnson IT and Saltmarsh M. (2005). Polyphenols: Antioxidants and beyond. American Journal of Clinical Nutrition. 81:215S-217S.
Seo JY, Kim KD, Shin IS, Choi KD and Lee SM. (2010). Effects of supplemental dietary wasabi extract, chitosan and Pophyra on growth and body composition of juvenile flounder, Paralichthys olivaceus. Korean Journal of Fisheries Aquatic Sciences. 42:257-261.
Seo YC, Choi WY, Kim JS, Zou YY, Lee CG, Ahn JH, Shin IS and Lee HY. (2010). Enhancement of antimicrobial activity of nano-encapsulated horseradish aqueous extracts against foodborne pathogens. Korean Journal of Medicinal Crops Science. 18:389-397.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.