Sunmin Park
Biographic Data
| ID | 3797019 |
|---|---|
| NAME | Sunmin Park |
| GIVEN NAMES | Sunmin |
| FAMILY NAME | Park |
| SIGNATURE | PARK S |
| AFFILIATIONS | Hoseo University |
| ORCID | 0000-0002-6092-8340 |
| VERIFIED | Yes |
| TOTAL WORKS | 19 |
| TOTAL CITATIONS | 23 |
| AUTHOR COUNT | 19 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2006 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 3 |
Effects of grain substitution and cooking methods on the quality characteristics and nutritional properties of traditional Korean Ssuk-Injeolmi (쑥인절미) for elderly consumers
Ssuk-injeolmi (쑥인절미), a traditional Korean glutinous rice cake containing Ssuk (mugwort) historically prepared by steaming, is nutritionally limited by its high glycemic index, low dietary fiber, and adhesive texture that poses dysphagia risk for elderly consumers. This study developed a modified Ssuk-injeolmi by partially substituting glutinous rice with brown rice and oat flour at four ratios (GR100, GR80, GR70, GR65) and evaluated the effects …
Gim (laver, red algae): A journey through Korean history, culture, and nutrition
Gim (laver, Porphyra spp.) is a traditional Korean edible seaweed that occupies a central place in Korean dietary culture and has gained international recognition through foods such as gimbap and sushi . This study examines the historical, cultural, and culinary significance of gim . Archeological evidence from Neolithic shell middens in Busan indicates that its consumption dates back to prehistoric times. The term “ gim ” originally referred to …
Scientific validation of traditionally used omija (Schisandra chinensis) extract mixture for postprandial glucose regulation
According to Dongeuibogam (東醫寶鑑), a UNESCO Memory of the World-registered medical text, Omigalsu (五味喝水) was a traditional Korean beverage formulated from Schisandra chinensis (Turcz.) Baill. (Omija, Schisandra) extract and soybean. It was historically prescribed for treating "sogal" (消渴), a condition characterized by symptoms analogous to diabetes mellitus, including polydipsia, polyphagia, and polyuria. This study aimed to scientifically validat…
Geohistorical evolution of kimchi as an ethnic food
Kimchi, a fermented vegetable dish, holds a pivotal role in this culinary tradition, serving not only as a flavor enhancer but also as a crucial source of nutrition. Despite kimchi's significance in Korean dietary culture, its origins and historical evolution have often been subject to misinterpretation. This is largely due to an overreliance on non-scientific, humanities-based approaches to studying kimchi's history, coupled with a lack of inter…
Scientific knowledge and wisdom of kimchi: A blessing Korean
Kimchi, a unique traditional fermented food of Korea, is a product of agricultural necessity and scientific serendipity. This blessed food, born from the efforts of Korean women striving to create delicious and lasting sustenance, has become an integral part of Korean cuisine. Always present in the traditional Korean bapsang, which means meal table setting alongside bap (rice), kuk (soup), and banchan (side dishes), kimchi's appeal remains consta…
Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish
The Inuit, sometimes referred to as Eskimos, are indigenous people to the remote circumpolar regions of the northern hemisphere that remain relatively inaccessible to outsiders. The traditional diet consisted almost entirely of raw animal foods eaten fresh, dried, or fermented and was similar to the diets of wild carnivorous animals. From the 1950s onward, the Inuits gradually adopted Western foods. With the adoption of a more Western diet, there…
Science and philosophy of Korea traditional foods (K-food)
The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given environment in terms of philosophical, agricultural, and geohistorical conditions. In other words, ethnic food is a product of efforts to cope with and overcome food safety, desirability, and the need for foo…
Menopause, Ultraviolet Exposure, and Low Water Intake Potentially Interact with the Genetic Variants Related to Collagen Metabolism Involved in Skin Wrinkle Risk in Middle-Aged Women
Genetic and environmental factors influence wrinkle development. We evaluated the polygenetic risk score (PRS) by pooling the selected single nucleotide polymorphisms (SNPs) from a genome-wide association study (GWAS) for wrinkles and the interaction of PRS with lifestyle factors in middle-aged women. Under the supervision of a dermatologist, the skin status of 128 women aged over 40 years old was evaluated with Mark-Vu, a skin diagnosis system. …
A Western-style diet interacts with genetic variants of the LDL receptor to hyper-LDL cholesterolemia in Korean adults
Objective: To evaluate the association of genetic risk scores (GRS) of LDLR, APOB and proprotein convertase subtilisin-kexin type 9 ( PCSK9 ) SNP and plasma LDL concentrations and to identify lifestyle interactions with the GRS in Korean middle-aged adults. Design: Korean genome and epidemiology study (KoGES) was conducted to determine genetic variants and lifestyle factors, including nutrient intakes, in a retrospective hospital-based city cohor…
Topical treatments of Saussurea costus root and Thuja orientalis L. synergistically alleviate atopic dermatitis-like skin lesions by inhibiting protease-activated receptor-2 and NF-κB signaling in HaC…
Gastroprotective actions of Taraxacum coreanum Nakai water extracts in ethanol-induced rat models of acute and chronic gastritis
Calorie reduction of chocolate ganache through substitution of whipped cream
Chocolate has been around for 3,000 years and is loved by many people for as long as its history. However, chocolate is classified as a high calorie food due to the high fat and sugar contents. These contents have negative effects on health, such as obesity, so some people have concerns about chocolate. Nevertheless, it has attracted more attention recently due to functional ingredients such as polyphenols and flavonoids of cacao, which is a main…
Korean kimchi: Promoting Healthy Meals Through Cultural Tradition
Background: Kimchi, a spicy traditional Korean side dish, is made with a variety of fermented vegetables, such as Napa cabbage (baechu), hot red pepper, garlic, ginger, and other spices. Throughout generations for thousands of years, kimchi has been served daily at virtually all meals in Korean households. It gives the flavors of garlic, ginger, scallions, and chili. Kimchi is an ingredient with many culinary benefits as it is commonly added to s…
Native American foods: History, culture, and influence on modern diets
Approximately 12,000–15,000 years ago people from northeast Asia crossed the Bering Land Bridge to enter and inhabit North America beginning in Alaska but rapidly spreading throughout North and South American and the Caribbean islands. These people rapidly adapted to the available food sources and soon developed new foods. It is estimated that about 60% of the current world food supply originated in North America. When Europeans arrived, the Nati…
Korean turmeric is effective for dyslipidemia in human intervention study
Turmeric is a plant that belongs to the ginger family, Zingiberaceae, and is one of the main ingredients in curry powder. Turmeric is often called the golden spice and has been used for medicinal purposes for thousands of years. Curcumin, which gives turmeric its yellow color, has been confirmed to have antioxidant, anti-inflammatory, and anti-infectious effects. It is also known to prevent dementia and promote liver health. For these reasons, tu…
Efficacy of ginger for treating Type 2 diabetes: A systematic review and meta-analysis of randomized clinical trials
Supplementing with Opuntia ficus-indica Mill and Dioscorea nipponica Makino extracts synergistically attenuates menopausal symptoms in estrogen-deficient rats
The lignan-rich fractions of Fructus Schisandrae improve insulin sensitivity via the PPAR-γ pathways in in vitro and in vivo studies
Effects of Okchun-San, a herbal formulation, on blood glucose levels and body weight in a model of Type 2 diabetes
Science and philosophy of Korea traditional foods (K-food)
The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given environment in terms of philosophical, agricultural, and geohistorical conditions. In other words, ethnic food is a product of efforts to cope with and overcome food safety, desirability, and the need for foo…
Korean kimchi: Promoting Healthy Meals Through Cultural Tradition
Background: Kimchi, a spicy traditional Korean side dish, is made with a variety of fermented vegetables, such as Napa cabbage (baechu), hot red pepper, garlic, ginger, and other spices. Throughout generations for thousands of years, kimchi has been served daily at virtually all meals in Korean households. It gives the flavors of garlic, ginger, scallions, and chili. Kimchi is an ingredient with many culinary benefits as it is commonly added to s…
Native American foods: History, culture, and influence on modern diets
Approximately 12,000–15,000 years ago people from northeast Asia crossed the Bering Land Bridge to enter and inhabit North America beginning in Alaska but rapidly spreading throughout North and South American and the Caribbean islands. These people rapidly adapted to the available food sources and soon developed new foods. It is estimated that about 60% of the current world food supply originated in North America. When Europeans arrived, the Nati…
Geohistorical evolution of kimchi as an ethnic food
Kimchi, a fermented vegetable dish, holds a pivotal role in this culinary tradition, serving not only as a flavor enhancer but also as a crucial source of nutrition. Despite kimchi's significance in Korean dietary culture, its origins and historical evolution have often been subject to misinterpretation. This is largely due to an overreliance on non-scientific, humanities-based approaches to studying kimchi's history, coupled with a lack of inter…
Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish
The Inuit, sometimes referred to as Eskimos, are indigenous people to the remote circumpolar regions of the northern hemisphere that remain relatively inaccessible to outsiders. The traditional diet consisted almost entirely of raw animal foods eaten fresh, dried, or fermented and was similar to the diets of wild carnivorous animals. From the 1950s onward, the Inuits gradually adopted Western foods. With the adoption of a more Western diet, there…
Effects of Okchun-San, a herbal formulation, on blood glucose levels and body weight in a model of Type 2 diabetes
The lignan-rich fractions of Fructus Schisandrae improve insulin sensitivity via the PPAR-γ pathways in in vitro and in vivo studies
Supplementing with Opuntia ficus-indica Mill and Dioscorea nipponica Makino extracts synergistically attenuates menopausal symptoms in estrogen-deficient rats
Efficacy of ginger for treating Type 2 diabetes: A systematic review and meta-analysis of randomized clinical trials
Native American foods: History, culture, and influence on modern diets
Approximately 12,000–15,000 years ago people from northeast Asia crossed the Bering Land Bridge to enter and inhabit North America beginning in Alaska but rapidly spreading throughout North and South American and the Caribbean islands. These people rapidly adapted to the available food sources and soon developed new foods. It is estimated that about 60% of the current world food supply originated in North America. When Europeans arrived, the Nati…
Korean turmeric is effective for dyslipidemia in human intervention study
Turmeric is a plant that belongs to the ginger family, Zingiberaceae, and is one of the main ingredients in curry powder. Turmeric is often called the golden spice and has been used for medicinal purposes for thousands of years. Curcumin, which gives turmeric its yellow color, has been confirmed to have antioxidant, anti-inflammatory, and anti-infectious effects. It is also known to prevent dementia and promote liver health. For these reasons, tu…
Topical treatments of Saussurea costus root and Thuja orientalis L. synergistically alleviate atopic dermatitis-like skin lesions by inhibiting protease-activated receptor-2 and NF-κB signaling in HaC…
Gastroprotective actions of Taraxacum coreanum Nakai water extracts in ethanol-induced rat models of acute and chronic gastritis
Calorie reduction of chocolate ganache through substitution of whipped cream
Chocolate has been around for 3,000 years and is loved by many people for as long as its history. However, chocolate is classified as a high calorie food due to the high fat and sugar contents. These contents have negative effects on health, such as obesity, so some people have concerns about chocolate. Nevertheless, it has attracted more attention recently due to functional ingredients such as polyphenols and flavonoids of cacao, which is a main…
Korean kimchi: Promoting Healthy Meals Through Cultural Tradition
Background: Kimchi, a spicy traditional Korean side dish, is made with a variety of fermented vegetables, such as Napa cabbage (baechu), hot red pepper, garlic, ginger, and other spices. Throughout generations for thousands of years, kimchi has been served daily at virtually all meals in Korean households. It gives the flavors of garlic, ginger, scallions, and chili. Kimchi is an ingredient with many culinary benefits as it is commonly added to s…
Menopause, Ultraviolet Exposure, and Low Water Intake Potentially Interact with the Genetic Variants Related to Collagen Metabolism Involved in Skin Wrinkle Risk in Middle-Aged Women
Genetic and environmental factors influence wrinkle development. We evaluated the polygenetic risk score (PRS) by pooling the selected single nucleotide polymorphisms (SNPs) from a genome-wide association study (GWAS) for wrinkles and the interaction of PRS with lifestyle factors in middle-aged women. Under the supervision of a dermatologist, the skin status of 128 women aged over 40 years old was evaluated with Mark-Vu, a skin diagnosis system. …
A Western-style diet interacts with genetic variants of the LDL receptor to hyper-LDL cholesterolemia in Korean adults
Objective: To evaluate the association of genetic risk scores (GRS) of LDLR, APOB and proprotein convertase subtilisin-kexin type 9 ( PCSK9 ) SNP and plasma LDL concentrations and to identify lifestyle interactions with the GRS in Korean middle-aged adults. Design: Korean genome and epidemiology study (KoGES) was conducted to determine genetic variants and lifestyle factors, including nutrient intakes, in a retrospective hospital-based city cohor…
Science and philosophy of Korea traditional foods (K-food)
The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given environment in terms of philosophical, agricultural, and geohistorical conditions. In other words, ethnic food is a product of efforts to cope with and overcome food safety, desirability, and the need for foo…
Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish
The Inuit, sometimes referred to as Eskimos, are indigenous people to the remote circumpolar regions of the northern hemisphere that remain relatively inaccessible to outsiders. The traditional diet consisted almost entirely of raw animal foods eaten fresh, dried, or fermented and was similar to the diets of wild carnivorous animals. From the 1950s onward, the Inuits gradually adopted Western foods. With the adoption of a more Western diet, there…
Scientific validation of traditionally used omija (Schisandra chinensis) extract mixture for postprandial glucose regulation
According to Dongeuibogam (東醫寶鑑), a UNESCO Memory of the World-registered medical text, Omigalsu (五味喝水) was a traditional Korean beverage formulated from Schisandra chinensis (Turcz.) Baill. (Omija, Schisandra) extract and soybean. It was historically prescribed for treating "sogal" (消渴), a condition characterized by symptoms analogous to diabetes mellitus, including polydipsia, polyphagia, and polyuria. This study aimed to scientifically validat…
Geohistorical evolution of kimchi as an ethnic food
Kimchi, a fermented vegetable dish, holds a pivotal role in this culinary tradition, serving not only as a flavor enhancer but also as a crucial source of nutrition. Despite kimchi's significance in Korean dietary culture, its origins and historical evolution have often been subject to misinterpretation. This is largely due to an overreliance on non-scientific, humanities-based approaches to studying kimchi's history, coupled with a lack of inter…
Scientific knowledge and wisdom of kimchi: A blessing Korean
Kimchi, a unique traditional fermented food of Korea, is a product of agricultural necessity and scientific serendipity. This blessed food, born from the efforts of Korean women striving to create delicious and lasting sustenance, has become an integral part of Korean cuisine. Always present in the traditional Korean bapsang, which means meal table setting alongside bap (rice), kuk (soup), and banchan (side dishes), kimchi's appeal remains consta…
Effects of grain substitution and cooking methods on the quality characteristics and nutritional properties of traditional Korean Ssuk-Injeolmi (쑥인절미) for elderly consumers
Ssuk-injeolmi (쑥인절미), a traditional Korean glutinous rice cake containing Ssuk (mugwort) historically prepared by steaming, is nutritionally limited by its high glycemic index, low dietary fiber, and adhesive texture that poses dysphagia risk for elderly consumers. This study developed a modified Ssuk-injeolmi by partially substituting glutinous rice with brown rice and oat flour at four ratios (GR100, GR80, GR70, GR65) and evaluated the effects …
Gim (laver, red algae): A journey through Korean history, culture, and nutrition
Gim (laver, Porphyra spp.) is a traditional Korean edible seaweed that occupies a central place in Korean dietary culture and has gained international recognition through foods such as gimbap and sushi . This study examines the historical, cultural, and culinary significance of gim . Archeological evidence from Neolithic shell middens in Busan indicates that its consumption dates back to prehistoric times. The term “ gim ” originally referred to …
Medicine (11 works) · Chemistry (8 works) · Internal Medicine (6 works) · Traditional medicine (6 works) · Biology (5 works) · Food Quality and Safety Studies (5 works) · Food Science (5 works) · Culinary Culture and Tourism (4 works) · Geography (4 works) · Anthropology (3 works)