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NTIS 바로가기Culinary science & hospitality research = 한국조리학회지, v.23 no.3 = no.86, 2017년, pp.166 - 173
김은미 (김포대학교 호텔조리과)
This study was performed to compare the vitamin A, E,
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핵심어 | 질문 | 논문에서 추출한 답변 |
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식물들을 이용하여 추출물 형태, 농축액, 착즙액 등의 제품이 개발되고 있는 이유는? | 또한 식물들을 이용하여 추출물 형태, 농축액, 착즙액 등과 같은 다양한 제품 개발이 진행되고 있다(Kalt, 2006). 이러한 이유는 과채류에 비타민 C, 토코페롤, 카로티노이드, 페놀성 화합물과 같은 이차 대사산물이 존재하고, 이들은 높은 항산화 활성을 나타내며(Byers & Perry, 1992; Jeong, Son, & Lee, 2003), 산화적 손상을 예방할 뿐만 아니라, 염증반응과 면역반응계에 작용하고, 세포노화 억제, 심혈관계 질환 개선 등 다양한 생리 활성들을 나타내는 것으로 알려져 있기 때문이다(Lee, Kim, Shin & Shon, 2011; Klimczak, Małecka, Szlachta, & Gliszczynska-Swigło, 2007; Moon, Lee & Kim, 2013). 그러나 생리활성 성분들은 조리과정 중 열에 의한 파괴가 쉬운 것으로 알려져 있으며, 가정에서 사용하는 믹서기와 같이 칼날이 고속으로 회전함에 따라 발생하는 열에 의해서도 영양소가 파괴될 수 있다(Park, Kim, & Yoo, 1995; Yeom, Streaker, Zhang, & Min, 2000). | |
항산화 물질의 역할은? | 항산화 물질은 세포손상을 유발시키는 산화적 스트레스로 부터 인체를 보호하는 역할을 하며, 체내에서 생성되는 활성산소종(reactive oxygen species; ROS)은 에너지대사, 면역반응, 신경의 전기적인 신호전달 등의 기능을 가지고 있지만, 과도하게 생성되면 지질, 단백질 및 DNA의 변형, 생체막과 조직을 손상시켜 노화, 대사성질환, 암 유발 등의 부정 적인 기능을 하는 것으로 알려져 있다(Yamashina, Miller, & Heppner, 1986; Valko et al., 2007). | |
생리활성 성분을 다룰 때 주의해야 하는 것은? | 이러한 이유는 과채류에 비타민 C, 토코페롤, 카로티노이드, 페놀성 화합물과 같은 이차 대사산물이 존재하고, 이들은 높은 항산화 활성을 나타내며(Byers & Perry, 1992; Jeong, Son, & Lee, 2003), 산화적 손상을 예방할 뿐만 아니라, 염증반응과 면역반응계에 작용하고, 세포노화 억제, 심혈관계 질환 개선 등 다양한 생리 활성들을 나타내는 것으로 알려져 있기 때문이다(Lee, Kim, Shin & Shon, 2011; Klimczak, Małecka, Szlachta, & Gliszczynska-Swigło, 2007; Moon, Lee & Kim, 2013). 그러나 생리활성 성분들은 조리과정 중 열에 의한 파괴가 쉬운 것으로 알려져 있으며, 가정에서 사용하는 믹서기와 같이 칼날이 고속으로 회전함에 따라 발생하는 열에 의해서도 영양소가 파괴될 수 있다(Park, Kim, & Yoo, 1995; Yeom, Streaker, Zhang, & Min, 2000). 이러한 이유로 최근 소비자들 사이에서는 고속파쇄방식의 주서기보다 저속압착방식을 사용한 착즙기(low-speed masticating juicer)의 사용이 증가(Kim et al. |
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