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Red ginseng for treating erectile dysfunction: a systematic review.
Collectively these RCTs provide suggestive evidence for the effectiveness of red ginseng in the treatment of erectile dysfunction, but the total number of R CTs included in the analysis, the total sample size and the methodological quality of the primary studies were too low to draw definitive conclusions. Expand
Korean traditional fermented fish products: jeotgal
In Southeast Asia and other countries, jeotgal uses varieties of fish and seafoods to provide rich and varied flavors, and thanks to the next generation sequencing technology, the authors can identify microorganisms that are involved in the fermentation process. Expand
Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste
Abstract Background This study was conducted to compare the quality characteristics between shrimp pastes from Korea and Brunei. Belacan is a fermented shrimp paste from Brunei. Korea manufacturesExpand
Metabolic Pathways Associated with Kimchi, a Traditional Korean Food, Based on In Silico Modeling of Published Data
An appropriate semantic data model was constructed based on an integrated food knowledge database and analyzed the functional and biological processes associated with kimchi in silico to answer complex questions, and it was demonstrated how specific disease pathways are related to kKimchi consumption. Expand
Discussion on the origin of kimchi, representative of Korean unique fermented vegetables
Abstract Background Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of vegetables such as Chinese cabbage fermented with lactic acid bacteria. However, some argueExpand
Role of milk and dairy intake in cognitive function in older adults: a systematic review and meta-analysis
The existing evidence is too poor to draw a firm conclusion regarding the effect of milk or dairy intake on the risk of cognitive decline or disorders in adults, and the overall SoE was rated as insufficient regarding the associations between milk intake and cognitive decline, dementia, and Alzheimer’s disease outcomes. Expand
Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history
Gochujang (Korean fermented red pepper sauce, also written in Kochujang), along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper, and has the ability to prevent obesity and diabetes. Expand
Anti-diabetic effects of Korean red pepper via AMPK and PPAR-γ activation in C2C12 myotubes
Abstract In the present study, the anti-diabetic properties and mechanisms underlying the actions of Korean red pepper using C2C12 myotube were evaluated. An ethanol (70%) extract of Korean redExpand
Rice Porridge Containing Welsh Onion Root Water Extract Alleviates Osteoarthritis-Related Pain Behaviors, Glucose Levels, and Bone Metabolism in Osteoarthritis-Induced Ovariectomized Rats
RAR is effective in treating osteoarthritis symptoms and it may be used for a therapeutic agent in osteoartritis-induced menopausal women. Expand
History of Korean gochu, gochujang, and kimchi
The gochu (Korean red pepper) that goes into Korean traditional fermented foods such as kimchi (fermented cabbage) and gochujang (spicy red pepper paste) should have a mild spiciness and its ScovilleExpand