Background: Stroke often results in impaired postural control and asymmetric weight distribution, which negatively affect balance and functional mobility. Previous research has demonstrated that balance training interventions incorporating proprioceptive stimulation and visual feedback can enhance postural stability in stroke survivors. However, there remains debate regarding the relative effectiveness of these two approaches. While proprioception-based training emphasizes sensory input from mechanoreceptors to improve postural control, visual feedback-based training leverages external cues to facilitate balance adjustments. Objectives: To investigation the effects of proprioception-based trunk exercise and visual-auditory feedback-based trunk exercise on sitting balance in patients with chronic stroke. Design: Randomized controlled trial. Methods: A total of 24 participants diagnosed with chronic stroke were randomly assigned to two groups: the proprioception-based trunk exercise group (PTG, n=10) and the visual-auditory feedback-based trunk exercise group (VTG, n=11). Both groups participated in a 6-week intervention program, five sessions per week, lasting 25 minutes per session. Outcome measures included the Limitation of Stability (LOS), the Korean version of the Trunk Impairment Scale (K-TIS), and the Postural Assessment Scale for Stroke (PASS). Pre- and post-intervention assessments were analyzed using paired t-tests and independent t-tests to evaluate within-group and between-group differences. Results: Both PTG and VTG groups demonstrated significant improvements in LOS, K-TIS, and PASS scores following the intervention (P<.05). However, there were no statistically significant differences between the two groups in the amount of change observed. Conclusion: The findings suggest that both proprioception-based and visualauditory feedback-based trunk exercises are effective in improving sitting balance in chronic stroke patients. The lack of a significant difference between the groups indicates that both approaches provide comparable benefits. Future research should explore long-term effects and investigate potential differences in various functional domains beyond sitting balance.

This study evaluated the changes in the quality characteristics of extracts (Quantum Energy) from Rehmannia glutinosa, ginseng, balloonflower, Poria cocos, and Adenophora stricta. The extracts were prepared through a six-day aging process, during which the pH decreased with a longer aging period while the viscosity and oBrix values were increased. The color difference (E) of the extracts ranged from 0.27 to 0.49 for all samples, indicating minimal color change with aging. The free sugar content was highest for fructose and glucose, while lactose was not detected. Furthermore, the total free sugar content ranged from 24.518 to 27.646 g/100 g, generally decreasing with the aging time. Benzo[a]pyrene in the extracts ranged from 0.040 to 0.074 g/kg, which is below the limit of quantification. In addition, all extracts were free of total aerobic bacteria, Escherichia coli, and coliforms, confirming that the aging method used in this study was microbiologically safe.

This study aimed to investigate the physicochemical characteristics and antioxidant activity of cereal bars containing various concentrations (0, 10, 20, or 30%) of apple pomace (AP). Highest vitamin B1 and C contents were observed in 30% AP-containing bars, but vitamin B2 and B3 contents were highest in the control (0.347 and 3.566 mg/100 g, respectively). Cutting strength decreased significantly in an AP concentration-dependent manner. Total polyphenol and flavonoid contents in 10% AP bars were 2.949±0.157 mg of GAE/g and 1.001±0.009 mg of CE/g, respectively. Antioxidant activities were assessed by measuring free radical scavenging activities, and 10% AP bars had the highest activities, as determined by ABTS (2,2'azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (α-α-diphenyl-β-picrylhydrazyl) assays (0.412±0.008 and 0.492±0.021 mg GAE/g, respectively). These results suggested that apple pomace should be regarded a potential nutritional and antioxidant source.

There has been increased interest in lignans due to their potential effect in reducing the risk of developing several diseases. To evaluate lignan contents, sensitive and accurate methods should be developed for their quantification in food. The present study aimed to validate a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantification of 5 lignans: lariciresinol (Lar), matairesinol (Mat), pinoresinol (Pin), secoisolariciresinol (Seco), and syringaresinol (Syr). The validation included selectivity, linearity, recovery, accuracy, and precision. The method was proved to be specific, with a linear response (R2≥0.99). The limits of detection were 0.040~0.765 μg/100 g and the limits of quantification were 0.114~1.532 μg/100 g. Recoveries were 90.588~109.053% for black sesame powder. Relative standard deviations of repeatability and reproducibility were below 5%. Total lignan contents of roasted coffee bean, oat, and blacksoy bean were 105.702 μg/100 g, 78.965 μg/100 g, and 165.521 μg/100 g, respectively. These results showed that LC-MS/MS analysis would be effective in producing acceptable sensitivity, accuracy, and precision in five lignan analyses.

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (ΔE) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B1, B2, B3, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheatedsteaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.

이 논문은 추모와 기억이 작동하는 방식에 대한 이론적 논의를 바탕으로 예이츠의 “1916년 부활절 봉기”를 분석한다. 기억과 망각, 기념과 반기념이라는 대립적 개념의 긴장을 통해 희생자들에 대한 예이츠의 양가적이고 분열적인 욕망을 읽어낸다.