CAJ | 학술논문

中医根据人体生理反应的不同,将食品、中药划分寒凉温热四性.文章立足现代食品科学和中医药研究的成果,阐述了食品、中药寒凉温热四性发生的化学基础.提出炎性食品的概念,分析其发生的化学原理及其与不合理的食品加工工艺之间的联系.研究结果对于中医药现代化研究以及促进现代食品加工技术向健康方向发展具有参考价值.
중의근거인체생리반응적불동,장식품、중약화분한량온열사성.문장립족현대식품과학화중의약연구적성과,천술료식품、중약한량온열사성발생적화학기출.제출염성식품적개념,분석기발생적화학원리급기여불합리적식품가공공예지간적련계.연구결과대우중의약현대화연구이급촉진현대식품가공기술향건강방향발전구유삼고개치.
Food and Chinese traditional medicine was recognized from cold, cool, warm, and hot properties according to the physiological responses of human body in traditional Chinese culture. The chemical basis of these physiological properties is expounded in this paper based on the research achievements in food science and modern pharmaceutical studies on Chinese traditional medicine. This paper presents the chemical basis of the concept of phlogistic food and points out that advanced glycation endproducts, acrylamide, and trans-fatty acid contaminations and destruction and loss of vitamins during immoderate food processing are attributed to the real causes of junk foods.