참고문헌 (20)

1. 10.1016/j.jpba.2005.03.021 Ansari MJ, Ahmad S, Kohli K, Ali J, Khar RK. Stabilityindicating HPTLC determination of curcumin in bulk drug andpharmaceutical formulations. J Pharm Biomed Anal, 39, 132-138 (2005) 10.1016/j.jpba.2005.03.021, 15941643 

   상세보기

2. 10.18697/ajfand.47.9330 Ayam VS. Allium hookeri, Thw. Enum. alesser known terrestrial perennial herb used as food and its ethnobotanical relevance in Manipur. Afr J Food Agric Nutr Dev, 11, 5389-5412 (2011) 

   상세보기

3. 10.6116/kjh.2012.27.6.55 Bae GC, Bae DY. The anti-inflammatory effects of ethanol extract of Allium hookeri cultivated in South Korea. Kor J Herbology, 6, 55-61 (2012) 10.6116/kjh.2012.27.6.55 

   원문보기 상세보기

4. 10.1186/1475-2891-1-4 Banerjee Sk, Maulik SK. Effect of garlic on cardiovascular disorders: a review. Nutr J, 1, 1-14 (2002) 10.1186/1475-2891-1-4, 12537594, PMC139960 

   상세보기

5. Borborah K, Dutta B, Borthakur SK. Traditional uses of Allium L. species from North east India with special reference to their pharmacological activities. Am J Phytomed Clin Ther, 8, 1037-1051 (2014) 

6. Choi SK. Growth characteristics of Curcuma longa L. in southern part of Korea. Korean J Medicinal Crop Sci, 12, 85-88 (2004) 

7. Kang SK. Changes in organic acid, mineral, color, curcumin and bitter substance of Curcuma longa L. and Curcuma atomatica Salib according to picking time. Korean J Food Preserv, 14, 633-638 (2007) 

8. KFDA. Analytical Method Guideline about Validation of Drugs and Etc. Korea Food and Drug Administration, Korea, p 1-18 (2004) 

9. KFDA. Guideline for Standard of Health Functional Food. Korea Food and Drug Administration, Korea, p 6-13 (2007) 

10. 10.3746/jkfn.2012.41.11.1645 Kim CH, Lee MA, Kim TW, Jang JY, Kim HJ. Antiinflammatory effect of Allium hookeri root methanol extract in LPS-induced RAW264.7 cells. J Korean Soc Food Sci Nutr, 41, 1645-1648 (2012a) 10.3746/jkfn.2012.41.11.1645 

    원문보기 상세보기

11. 10.3746/jkfn.2012.41.5.577 Kim KH, Kim HJ, Byun MW, Yook HS. Antioxidant and antimicrobial activities of ethanol extract from six vegetables containing different sulfer compounds. J Korean Soc Food Sci Nutr, 41, 577-583 (2012b) 10.3746/jkfn.2012.41.5.577 

    원문보기 상세보기

12. Kim SB. Old food culture of South Korea. Garamplanning, p 286 (2006) 

13. 10.9799/ksfan.2015.28.2.295 Lee YR. Physiological activities of ethanol extracts from different parts of Allium hookeri. Korean J Food Nutr, 28, 295-301 (2015) 10.9799/ksfan.2015.28.2.295 

    원문보기 상세보기

14. 10.1021/jf071475d Merts C, Cheynier V, Gunata Z, Brat P. Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospray ion trap mass sprectrometry. J Agric Food Chem, 55, 86168624 (2007) 10.1021/jf071475d, 17896814 

    상세보기

15. MFDS. http://www.foodsafetykorea.go.kr/foodcode/01_02.jsp?idx=263, Ministry of Food and Drug Safety (accessed Dec 2019) 

16. 10.1016/S0891-5849(97)00026-9 Priyadarsini KI. Free radical reactions of curcumin in membrance models. Free Radical Biol Med, 23, 838-843 (1997) 10.1016/S0891-5849(97)00026-9 

    상세보기

17. 10.11002/kjfp.2013.20.5.621 Seo JS. Quality characteristics of a dumpling shell with Curcuma longa L. powder added. Korean J Food Preserv, 20, 621-627 (2013) 10.11002/kjfp.2013.20.5.621 

    원문보기 상세보기

18. Soh HO. A study on the stability and dyeing condition in the Curcuma longa L.. J Korean Soc Costume, 39, 79-89 (1998) 

19. 10.1016/0304-3835(92)90263-U Welch C, Wuarin L, Sidell N. Antiproliferative effect of the garlic compound S-allyl cysteine on human neuroblastoma cells in vitro. Cancer Lett, 63, 211-219 (1992) 10.1016/0304-3835(92)90263-U 

    상세보기

20. 10.11002/kjfp.2013.20.6.863 You BR, Kim E, Jang JY, Choi HJ, Kim HJ. Qulity characteristics of kimchi with Allium hookeri root powder added. Korean J Food Preserv, 20, 863-870 (2013) 10.11002/kjfp.2013.20.6.863 

    원문보기 상세보기