Gun Hee Park
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Hyun-Mok Ju
Division of Food Science and Nutrition, Graduate School of Biohealth Science, Gwangju University, Gwangju, South Korea
Yoon Jung Park
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Eun Hye Lee
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Han Sol Kim
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Ri Na Ma
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Hyun Hee Kim
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Hyo Bin Kim
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Dong Jun Seo
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Hae Rin Min
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Gug In Kang
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Da Young Kim
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Soohyeon Park
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Ju Hyeon Kim
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Gayoung Kil
Division of Food Science and Nutrition, Graduate School of Biohealth Science, Gwangju University, Gwangju, South Korea
Jina Kim
Myoung In Co., Gwangju, South Korea
Geumbi Baek
Dong-gu Branch, JS Cuisine Academy, Gwangju, South Korea
Ki Han Kwon
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
ABSTRACT
The symptoms caused by a decrease in hormone levels in women are referred to as menopause. These affect loss of femininity, cause estrogen-dependent disease and often develop into a personal as well as social issue. Menopausal women try to alleviate their symptoms by hormone injections and intake of functional health foods; however, many homemakers do not respond positively. Many soybean products include phytoestrogen similar to estrogen and Cicer arietinum also include phytoestrogen. For this reason, this study examined antioxidant activity of rice cakes supplemented with C. arietinum. The results were confirmed that antioxidant activity increased rice cakes supplemented with C. arietinum than normal rice cake. Above all, antioxidant activity was not decreased in cooking process. In these results mean that antioxidant activity of lignin as phytoestrogen in rice cake will not decrease. We introduce the potential of functional Korean rice cake that effective for ameliorating the symptoms of menopause.
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How to cite this article
Gun Hee Park, Hyun-Mok Ju, Yoon Jung Park, Eun Hye Lee, Han Sol Kim, Ri Na Ma, Hyun Hee Kim, Hyo Bin Kim, Dong Jun Seo, Hae Rin Min, Gug In Kang, Da Young Kim, Soohyeon Park, Ju Hyeon Kim, Gayoung Kil, Jina Kim, Geumbi Baek and Ki Han Kwon, 2015. Antioxidant Activity of Korean Rice Cake Added Cicer arietinum for Post-Menopausal Women. Pakistan Journal of Nutrition, 14: 686-692.
DOI: 10.3923/pjn.2015.686.692
URL: https://scialert.net/abstract/?doi=pjn.2015.686.692
DOI: 10.3923/pjn.2015.686.692
URL: https://scialert.net/abstract/?doi=pjn.2015.686.692
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