• 제목, 요약, 키워드: regular onion

검색결과 7건 처리시간 0.11초

Effects of Fresh Yellow Onion Consumption on CEA, CA125 and Hepatic Enzymes in Breast Cancer Patients: A Double-Blind Randomized Controlled Clinical Trial

  • Jafarpour-Sadegh, Farnaz;Montazeri, Vahid;Adili, Ali;Esfehani, Ali;Rashidi, Mohammad-Reza;Mesgari, Mehran;Pirouzpanah, Saeed
    • Asian Pacific Journal of Cancer Prevention
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    • v.16 no.17
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    • pp.7517-7522
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    • 2015
  • Onion (Allium cepa) consumption has been remarked in folk medicine which has not been noted to be administered so far as an adjunct to conventional doxorubicin-based chemotherapy in breast cancer patients. To our knowledge, this is the first study aimed to investigate the effects of consuming fresh yellow onions on hepatic enzymes and cancer specific antigens compared with a low-onion containing diet among breast cancer (BC) participants treated with doxorubicin. This parallel design randomized controlled clinical trial was conducted on 56 BC patients whose malignancy was confirmed with histopathological examination. Subjects were assigned in a stratified-random allocation into either group received body mass index dependent 100-160 g/d of onion as high onion group (HO; n=28) or 30-40 g/d small onion in low onion group (LO; n=28) for eight weeks intervention. Participants, care givers and laboratory assessor were blinded to the assignments (IRCT registry no: IRCT2012103111335N1). The compliance of participants in the analysis was appropriate (87.9%). Comparing changes throughout pre- and post-dose treatments indicated significant controls on carcinoembryonic antigen, cancer antigen-125 and alkaline phosphatase levels in the HO group (P<0.05). Our findings for the first time showed that regular onion administration could be effective for hepatic enzyme conveying adjuvant chemotherapy relevant toxicity and reducing the tumor markers in BC during doxorubicin-based chemotherapy.

Bacillus subtilis K-20에 의한 청국장의 향미성분 및 기능성식품에 관한 연구 (Characteristics of Flavor and Functionality of Bacillus subtilis K-20 Chunggukjang)

  • 김영숙;정혁준;박영숙;유대식
    • 한국식품과학회지
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    • v.35 no.3
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    • pp.475-478
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    • 2003
  • 청국장의 이취를 저하시키기 위하여 Bacillus subtilis K-20에 의하여 제조된 청국장을 분리 배양하여 마늘, 양파 등의 재료를 균질화시킨 후 재료성분이 다른 조건으로 발효 및 후숙하였다. 본 실험의 청국장과 시중 M제품의 향미를 관능 평가한 결과 K-20d, K-20e, K-20f로부터 청국장 특유의 냄새가 저해되었다. 특히 볶은 마늘과 양파를 첨가한 시료에서는 피자향의 우수한 향미 성분을 얻었다. 기능성 청국장은 위생적인 균주 개발이 중요한데, 본 실험의 청국장이 시중 M-청국장보다 contamination이 낮게 나타났다. 청국장의 이취를 제거하기 위하여 재료를 볶지않은 구룹, 볶은 구룹을 비교한 결과 총균수에는 별다른 형태와 차이가 없었다. 분리정제한 Bacillus subtilis K-20의 청국장과 시중 M-청국장을 비교할 때 10배이상 높은 균주을 얻을 수 있었다. 본 연구에 의한 청국장은 기능성을 보유하면서 냄새를 억제시켜 또한 향미를 부여하였으므로 기능성 식품으로 평가할 수 있다. 금후의 연구는 Bacillus subtilis K-20이 혈전용해효소인 fibrin과 apoptosis의 생화학적인 특징인 DNA fragmentation를 분석할 필요가 있다. 이상의 좋은 결과를 얻어낼 때 향미성이 높은 Bacillus subtilis K-20의 청국장으로부터 기능성 식품 및 의약용 개발의 기초자료를 얻을 수 있음을 시사한다.

프렌치 타입 샐러드 드레싱의 향미 프로필 (Flavor Profile of French Type Sald Dressings)

  • 김혜영
    • 한국식품조리과학회지
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    • v.10 no.3
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    • pp.238-241
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    • 1994
  • 프렌치 타입의 저열량 샐러드 드레싱과 보통 샐러드 드레싱의 향미 프로필을 두가지의 다른온도(섭시 5도 및 25도)에서 수행하였다. 냄새와 향미 프로필에 대하여 각각 식초의ㅣ 사이다형 혹은 증류형, 토마토의; 페이스트형, 소오스형, 혹은 쥬스형, 향신료; 마늘의, 신선한 양파, 건조된 양파, 샐러리, 파프리카, 소금의, 기름짐, 전체적인 단맛, 전체적인 신맛 등의 특성이 개발되었다. 오일이 물로 대치된 저열량 시료는 기대되었던 대로 레귤러시료보다 기름짐의 향미특성이 낮다고 평가되었다. 전체적인 조화도는 저열량 드레싱이 레귤러 드레싱보다 더 높았다. 저열량드레싱은 레귤러 드레싱보다 더 온도의 영향을 민감히 받는 것으로 나타났다.

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호텔 양식당의 스타메뉴 개발에 관한 탐색적 연구 -서울지역 특1급 호텔을 중심으로- (A Exploratory Study on the Development of Star Menus in the Western Restaurants of the Hotels Focused on the Tourism Hotels in Seoul)

  • 이은정;이종길
    • 한국식생활문화학회지
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    • v.21 no.6
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    • pp.629-637
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    • 2006
  • This exploratory study is to analyze the status of star menus and suggest the development strategy of star menus in the western restaurants of the tourism hotels in Seoul. The data was collected from the chefs who have been working over 15-years in tourism hotels in Seoul by judgement sampling. The questionnaire was composed of Miller and Pavesic's 'Fifty tips for a successful menu' and Khan's 'The evaluation of menu item development', The 30-menu items were selected from the 1st survey on the menu items that were high in both popularity and contribution margin by menu engineering method. The selected menu items were analyzed by 14 lists: simplicity, ready availability of ingredients, quality, flavor, presentation, preparation, service method, nutrition quality, preference, profitability, serving temperature, descriptive copy of menu and publicity. As a result of the study, appetizer category was recorded the highest score by 4.09. Smoked salmon, Tomato and mozzarella cheese, Cream of mushroom, Cream of asparagus, French onion soup, Grilled beef tenderloin, Grilled rib-eye steak, Roasted lamb rack, King prawn, Seafood spaghetti, Chef's salad, Caesar salad, Organic salad, Fruit plate, Italian tiramisu and Yogurt ice cream were recorded high score. The development strategy of star menu is belows : the menu writer must consider the productivity, effectiveness, popularity and profitability, the regular customers want varieties and creativity in the menu and the operators have to include the star menu items in the set menu.

한국의 무김치에 관한 역사적 고찰 (A Historical Study of Korean Traditional Radish Kimchi)

  • 조우균
    • 한국식생활문화학회지
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    • v.25 no.4
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    • pp.428-455
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    • 2010
  • Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

영양관련 프로그램의 내용분석을 통한 텔레비전의 영양교육적 역할의 검토 (Examination about the Television's Role of Nutrition Education through Content Analysis of Nutrition-related Programs)

  • 이정원;이보경
    • 대한지역사회영양학회지
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    • v.3 no.4
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    • pp.642-654
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    • 1998
  • In order to examine the television(TV)'s role of nutrition education and the nutritional interests and problems of the general public in the 1990s, a comtents analysis was done on two nutrition-related TV programs, a regular round-table talk show and a newscast. Broadcast from January 1993 to July 1997 and from January 1997 to July f1997, respectively. Nutrition-related information was classified into five categories. Food and nutrient(39.5%) and diseases(34.7%) were most frequently telecasted, which were followed by food habits and general health(13.0%), traditional dishes and cookery(8.2%), and food sanitation and safety(4.6%). In becoming the latest year, some trends in the issues displayed increased telecasts about disease, dish and cookery, and food safety, while the telecasting of food and nutrient decreased. The contents about the relations hip between life-style(including diet) and chronic degenerative diseases and the importance of balanced diets and regualr meals for health promotion became particularly emphasized. Overall, two TV programs provided the public with positive, practical, and sometimes practive nutrition education messages for improving eating life and health care. They also raised the public's awareness of the nutritional importance of Korean staple foods such as rice, kimchi, seaweed, and soysauce, and they sometimes satified the audience's curiosities by introducing Korean food culture or foods of Buddhist priests. When the accident of food toxicity occurred concrete information about how to manage it was rapidly given to the public. In addition they played a role in food balance policy by telecasting over-product foods such as garlic and onion. However some negative points appeared. Telecasts on milk and its products and diabetes mellitus showed the least frequently. These shows should be broadcast more often considering the present nutrition and health problems in Korea. Some functions or effects of foods were mostly explained by only physicians of Chinese medicine. Sometimes misinformed, unclear, overemphasized, biased, or unfair information was televised to the public. If these problems could be solved through the sincere cooperation between nutrition faculty and TV produces, become televison could a more complete and effective medium for educating the public about nutrition.

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주요(主要) 채소용(菜蔬用) 제초제(除草劑)의 토양중(土壤中)에서의 잔효(殘效)와 후작물(後作物)에 미치는 영향(影響) - 제(第)1보(報) 월동작물(越冬作物)에 처리(處理)한 제초제(除草劑)의 잔효(殘效)와 후작물(後作物)에의 영향(影響) - (Residual Activity and Effect of Soil Applied Herbicides on Succeeding Crops in Vegetable Field - 1. Residual Activity and Effect of Applied Herbicides on Succeeding Crops in Winter Crops -)

  • 양환승;문영희;최은석;장민수;이진하
    • 한국잡초학회지
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    • v.11 no.1
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    • pp.32-49
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    • 1991
  • 주요(主要) 채소용(菜蔬用) 제초제(除草劑)의 잔효기간(殘效期間)과 후작물(後作物)에 미치는 영향(影響)을 조사(調査)코자 월동작물(越冬作物) 5종(種)(가을배추, 무, 시금치, 양파, 마늘)을 포장(圃場)에 파종(播種)하고 각 작물(作物)에 적용(適用)이 가능시된 제초제(除草劑)를 약량별(藥量別)로 처리(處理)한후 생물검정(生物檢定)에 의하여 경시적으로 조사(調査)하였다. 1. 처리(處理)된 제초제(除草劑)의 잔효기간(殘效其間)과 후작물(後作物)에 대한 약해유무(藥害有無)(carry-over injury)는 공시토양(供試土壤)의 종류(種類)나 재배작물(栽培作物)의 종류(種類)간에는 큰 차이가 없었다. 그러나 제초제(除草劑)의 처리약량(處理藥量), 토양(土壤)의 채취심도(採取深度), 검정식물(檢定植物)의 종류(種類) 및 접종일자(接種日字)(경과일수(經過日數)) 등에 따라 차이가 뚜렷하였다. 그러나 잔효성제초제(殘效性除草劑)라도 후작물(後作物)의 종류(種類)(감수성작물(感受性作物) 피함), 약제처리후(藥劑處理後) 후작물(後作物)의 접종일자(接種日字) 연장, 경운심도(耕耘深度) 등의 조절로 후작물약해(後作物藥害)는 최소화 할 수 있었다. 2. 월동작물(越冬作物)에 처리된 제초제중(除草劑中) 그 작기(作期)가 종료시 (동작(冬作) 200-240일)까지 잔효(殘效)가 거의 남지 않아 후작물(後作物)에 안전(安全)한 제초제(除草劑)는 alachlor, trifluralin, prometry 등이었다. 3. Pendimethalin, metolachlor, linuron, methabenzthiazuron 등은 추천약량(推薦藥量)까지는 작기종료(作期終了)와 동시에 안전하나 배량처리(倍量處理)가 될때에는 그 약제(藥劑)에 감수성작물(感受性作物)의 생육(生育)에는 영향(影響)이 있었다. 4. Napropamide는 동작(冬作)에 처리(處理)시 150-300ga.i/10a 약량(藥量) 처리시(處理時)에는 작기 종료후(終了後)에도 후작물(後作物) 중 화본과(禾本科)인 IR, 직파벼, 보리등에는 영향(影響)이 있었으나 담수하(湛水下) 이앙(移秧)벼에 대한 영향(影響)은 없었고, 십자화과, 호로과, 가지과작물(作物) 등에도 영향(影響)이 없었다. 5. 대표적으로 잔효(殘效)가 긴 nitralin은 동작(冬作)에서는 275일후(日後)에도 화본과(禾本科)인 IR, 벼, 보리, 담수하(湛水下) 이앙(移秧)벼에는 75ga.i./10a약량(藥量)에서도 생육억제(生育抑制)가 있었고, 그이외 참깨, 들깨, 시금치 등의 생육(生育)에도 약간의 영향(影響)이 있었으나 십자화과, 호로과, 가지과 등에 대한 영향(影響)은 적었다.

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