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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2008.6
- 수록면
- 31 - 51 (21page)
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Foods, providing health benefits in addition to their nutrition value or having a role in disease risk. prevention, can considered as functional foods. The beneficial components in functional foods have been called by various terms such as phytochemicals, phytonutrients, functional food ingredients and bioactive components. Health benefits of these foods are best obtained through the consumption of a varied diet using our normal food supply. These phytochemicals and/or health-preserving elements are present in a number of frequently consumed foods, especially, fruits, vegetables, grains legumes and seeds. In particular, medicinal plants or herbs are abundant sources for bioactive phytochemicals, although they are less consumed as compared to normal food materials.
Scientific evidence has been accumulated to support the role of phytochemicals and functional Scientific evidence has been accumulated to support the role of phytochemicals and functional foods in the prevention and treatment of disease. Phytochemicals confer a variety of physiological functions such as antioxidants, antimutagenic and anticarcinogenic agents, antimicrobial and antiviral substances, enhancers of the gastrointestinal function, immune modulators and stimulators, inflammation-inhibiting substances, cognitive enhancers cholesterol reducing agents, anti-allergenics, anti-diabetics, oestrogen-modulators, blood-pressure-reducing agents, etc.
Curcuma xanthorrhiza Roxb. and Kaempferia pandurate Roxb., commonly know as Javanese turmeric and finger root, respectively, have been traditionally used in South-East Asian countries for food and medicinal purpose. It has been reported that xanthorrhizol and panduratin A, isolated from C. xanthorrhiza and K. pandurata, respectively, possesses a variety biological activities such as anti-bacterial, anti-fungal, anti-biofilm, anti-inflammatory, anti-cancer, hepatoprotective, skin protective activities. In this presentation primary phytochemicals derived from C. xanthorrhiza and K. pandurata will be discussed with particular emphasis on their industrial potentials in function foods and natural products.
Scientific evidence has been accumulated to support the role of phytochemicals and functional Scientific evidence has been accumulated to support the role of phytochemicals and functional foods in the prevention and treatment of disease. Phytochemicals confer a variety of physiological functions such as antioxidants, antimutagenic and anticarcinogenic agents, antimicrobial and antiviral substances, enhancers of the gastrointestinal function, immune modulators and stimulators, inflammation-inhibiting substances, cognitive enhancers cholesterol reducing agents, anti-allergenics, anti-diabetics, oestrogen-modulators, blood-pressure-reducing agents, etc.
Curcuma xanthorrhiza Roxb. and Kaempferia pandurate Roxb., commonly know as Javanese turmeric and finger root, respectively, have been traditionally used in South-East Asian countries for food and medicinal purpose. It has been reported that xanthorrhizol and panduratin A, isolated from C. xanthorrhiza and K. pandurata, respectively, possesses a variety biological activities such as anti-bacterial, anti-fungal, anti-biofilm, anti-inflammatory, anti-cancer, hepatoprotective, skin protective activities. In this presentation primary phytochemicals derived from C. xanthorrhiza and K. pandurata will be discussed with particular emphasis on their industrial potentials in function foods and natural products.
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UCI(KEPA) : I410-ECN-0101-2013-573-000932868