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KMID : 0665420160310010042
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Korean Journal of Food Culture
2016 Volume.31 No. 1 p.42 ~ p.50
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Qi-Flavor Theory’ Meaning, Nutrient Content and Anti-Oxidative Activity of Oriental Medicinal Materials with Clear Heat Effect
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Park Sung-Hye
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Abstract
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Traditionally, food and medicines are considered as having common roots. That is, their energies share the same source
(藥食同源), which has created a unique food culture, and nurtured a unique academic area of dietary medicine (藥膳食料
學). This study aimed to develop a desirable dietary life-style based on the oriental dietary medicine theorem originated
from the schema of four qi as well as five flavors of foods (四氣五味), originated from the yin-yang and five phase theory
based on a clear understanding of a modern point of view, and experimental analysis of nutrients and dietary effects of clear heat effect materials. This study can promote more healthy life-styles and prevent adult diseases by following oriental dietary medicine theory. We should develop a Yack-sun theory and dietary culture that is suitable for physical and genetic health.
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KEYWORD
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Four qi and five flavors (四氣五味), clear heat, Yack-sun, oriental medicinal diet therapy
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