http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 이운재(Hyunseung Lee) (검색결과 1 건)
- 무료
- 기관 내 무료
- 유료
-
박건영(Kun-Young Park),양미희(Mihi Yang),홍근혜(Geun-Hye Hong),이소영(So-Young Lee),이현승(Hyunseung Lee),이운재(Hyunseung Lee),박범용(Bumyong Park) 한국식품영양과학회 2023 식품산업과 영양 Vol.28 No.2
This paper introduces dietary salt kinds consumed in Korea and the researched health functionalities associated with them. Salt varieties include solar sea salt, refined salt, baking and melting salt (ex. Bamboo salt), purified salt, processed salt, deep-sea salt, and other types. The characteristics, manufacturing methods, and mineral content of these salts are outlined. While salt is essential for health, excessive intake can lead to various diseases such as cardiovascular diseases, hypertension, cancer, obesity, etc. WHO recommends a daily intake of 5 g of salt. However, researchers on salt and health suggest a range of 7.5~15 g/d (equivalent to 3~6 g of sodium), resembling a bell curve. Moreover, this paper emphasizes the importance of the type of salt consumed. Mineral-rich sea salt, particularly unrefined salt like solar sea salt and bamboo salt produced by baking sea salt in a clay pot, is highlighted for their functionalities. We also introduce the health benefits of using such salts in the production of fermented foods, particularly in the case of kimchi. The presence of salt in Korean fermented foods, known as the “Korean Paradox”, has been discussed, revealing the suppression of salt-related health risks through various probiotics, fermented metabolites and others. In Korea, solar sea salt and bamboo salt exhibited health benefits, especially their anticancer and antiobesity properties demonstrated in in vitro and in vivo studies. Deep-sea salt, sourced from the depths of the ocean, is considered safe and rich in minerals similar to solar sea salt. Although research on deep-sea salt itself and its utilization in fermented foods are still limited, the paper introduces its potential and prospects.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
