Korean Functional Foods

Dr. Kun-Young Park is Professor in the Dept. of Food Science and Nutrition,Pusan National University, in Busan, Korea. He earned a food science degree and masters of science at Korea University and completed his PhD in food science at the University of Nebraska . Professor Park’s research interests are 1) Korean traditional foods and their cancer prevention and antiobesity effect and 2) Phytochemicals, functional foods, anticancer and antiobesity. Currently his research is on Korean fermented functional foods, such as Kimchi (Korean fermented vegetables), Doenjang (Soybean fermented paste), Kochujang (Red pepper powder-soybean fermented paste), and their chemopreventive and antiobesity effects. He has published approximately 400 research papers and reviews, and have been invited or presented more than 800 papers at domestic or international symposia.Dr. Kwon received his Ph.D. in Biological Science and Biotechnology from the Korea Advanced Institute of Science and Technology in Seoul in 1986. After finishing his postdoctoral training at the Whitehead Institute, MIT, Cambridge, USA, he has started his research as a research scientist at Korea Food Research Institute (KFRI). He worked at KFRI in the field of food biological chemistry. He worked as adjunct professor at Sookmyung Women’s University in 1997-2003. He is a representative professor of United University of Science and Technology since 2004. He worked as a Director of Emerging Food Technology Division, Director of Food Convergence, etc. in KFRI. In 2014, he was the president of KFRI. After resigning his position, he worked as an Editor-in-Chief of Journal of Ethnic Foods published by Elsevier and vice-president of Korean Society of Foods and Nutrition. He has studied the anti-metabolic syndrome, and anti-aging food. He had experience to collaboration work with Institute of Food Research (IFR), Norwich, UK. He has published more than 250 research papers in several renowned SCI international journals in the areas of ethnic foods and bioactive food components and those papers were cited about 1,500 times in SCI journals. He is high research achievement as his H-index is about 30. He is a Fellow of Korea Academy of Science and Technology, Korea since 2011.Professor Ki Won Lee had been an assistant and associate professor in Konkuk University from 2006 to 2011, and currently is an associate professor in the Department of Agricultural Biotechnology at Seoul National University in Korea since 2011. He received his Ph.D. in Food Science and Technology from Seoul National University in Korea in 2004, and did his Post-doctoral research in the Hormel Institute at University of Minnesota in USA. He has published more than 230 research articles and review articles on functional foods in a number of prestigious journals including Nature Reviews Cancer, Lancet, and Nature Structure and Molecular Biology, and his research has been cited over 6600 times by peer-review papers and his H-index is 40. He is serving as a director of Emergence Center for Personalized Food-Medicine Therapy System in Advanced Institutes of Convergence Technology, a director of Center for Anti-aging Industry, as well as a director of 6+a Rural Wellness Convergence Center in Korea. He is a CEO of

• ContentsPreface..................................................................................................................... viiAcknowledgments..................................................................................................ixEditors.......................................................................................................................xiContributors............................................................................................................xv1 Korean Foods—History, Culture, and Characteristics............................1Cherl-Ho Lee2 Korean Diets and Their Tastes...................................................................23Dae Young Kwon and Kyung Rhan Chung3 Kimchi and Its Health Benefits...................................................................43Kun-Young Park and Jaehyun Ju4 Lactic Acid Bacteria in Kimchi...................................................................79Hak-Jong Choi, Jieun Lee, and Ja-Young Jang5 Health Benefits of Doenjang (Soybean Paste) and Kanjang(Soybean Sauce)........................................................................................... 101Kun-Young Park and Eui-Seong Park6 Cheongkukjang........................................................................................... 145Sunmin Park and James W. Daily7 Biological Functions and Traditional Therapeutic Usesof Kochujang (Red Pepper Paste).............................................................. 165Dae Young Kwon and Soon-Hee Kim8 Jeotgal (Fermented Fish): Secret of Korean Seasonings...................... 183Ok Kyung Koo and Young Myoung Kim9 Sikcho (Korean Vinegar)............................................................................ 217Kwang-Soon Shin and Hoon Kim10 Korean Ginseng: Composition, Processing, and Health Benefits.....233Boo-Yong Lee11 Yangnyeom (Spices) and Health Benefits............................................... 257Hye-Kyung Na and Young-Joon Surh12 Seed Oil (Sesame Seed, Perilla Seed)...................................................... 291JaeHwan Lee, Mi-Ja Kim, and Mun Yhung Jung13 Health Benefit Effects of Jukyeom (Bamboo Salt)................................ 319Hyung-Min Kim, Jaehyun Ju, Phil-Dong Moon, Na-Ra Han,Hyun-Ja Jeong and Kun- Young Park14 Beneficial Effects of Cheonilyeom (a Mineral-Rich SolarSea Salt) on Health and Fermentation..................................................... 341Jeong-Yong Cho, Lily Jaiswal, and Kyung-Sik Ham15 Edible Korean Seaweed: A Source of Functional Compounds.......... 359Sanjeewa K. K. Asanka, Hyun-Soo Kim, and You-Jin Jeon16 Namul, the Korean Vegetable Dish.........................................................385Young-Eun Lee17 Bibimbap as a Balanced One-Dish Meal................................................ 421Youn-Soo Cha18 Korean Alcoholic Beverages: Makgeolli/Yakju..................................... 441Seok-Tae Jeong, Han-Seok Choi, and Ji-Eun Kang19 Clinical Trials of Some Korean Functional Foods................................463Soo-Wan Chae and Su-Jin Jung20 Functional Food Industry: Processing and Sanitation........................505Jin-Hee Lee21 Regulations of Korean Functional Foods............................................... 523Ji Yeon Kim and Yeonkyung Lee22 Future of Functional Foods in Korea....................................................... 539Ki Won Lee, Jong Hun Kim, Sanguine Byun, and Jong-Eun KimIndex......................................................................................................................553