This study is intended to research workers’ health, diet and the demand of nutrition education service in Seoul and Gyeonggi-do province. We implemented the survey from September 2012 through August 2013, and analyzed the data from 589 workers’ questionnaires out of 890. For the analysis of the compiled data, we utilized the SPSS version 18.0 statistical package program. The study showed that majority of the workers participated in the survey consisted of 447 male (75.9%) and 142 female (24.1%). BMI showed that these men were overweight (24.5±2.72) and women were normal weight (22.2± 2.70). Participants often diagnosed with hypertension or hyperlipidemia. In terms of health status, 34.5% answered satisfactory, the most concerned illness was high blood pressure, and the bad eating habits were often associated with general overeating and excessive intake of salt. 65.5% of participants had a meal three times per day. 49.4% of male participants had a meal less than 15 minutes and 66.2% of female participants had a meal between 15 and 30 minutes. The average of workers who needed to nutrition education is 3.74+0.85. The most desired way of learning was through counseling (36.7%), with overweight and weight management identified as the most interested topics. A relatively high portion (80%) passed the nutrition knowledge assessment test. According to the survey the highest rate of full-time employment is 85.2% which showed in small work places (the number of people on meal plan was 100~300), however the lowest rate of full-time employment showed 70.0% in large workplaces (the number of people on meal plan was within 1,000).

SNS (Social network service) characteristics are perceived to simplify use. We carried out empirical studies on these parameters to observe the impact on the image of catering SNS online by word-of-mouth. The subjects of the study were as follows: 32.3% (392 persons) 19 years old, 67.7% (821 persons) over 19 years, 51.0% (619 persons) in their 20s, 22.1% (268 persons) in their 30s, 17.6% in their 50s, and 9.3% (112 persons) over 50 years. After verifying the hypothesis proposed that SNS characteristics perceived the ease of use, the significant factor identified in usability were connectivity Speed (β=0.213), playfulness (β=0.246), information (β=0.115), and reciprocity (β=0.357). Dual reciprocity had the most impact. It was observed that a longer impact of these significant factors improved the feel and fun of use. If SNS companies cater to, quick and easy, diverse, reliable and latest information, they can increase the ease of use, and availability, depending on the goals. Also, significant factors in the SNS features and online word of mouth was playfulness (β=0.312), information (β=0.207), reciprocity (β=0.066) and perceived ease of use, and usefulness (β=0.293), double playfulness had the maximum impact. These features provided more fun, reliable information, and could quickly deliver the latest information. The more the perceived usefulness, and ease of use, higher was the online word-of-mouth effect. SNS usage characteristics of connectivity Speed did not show any statistical significance in online word-of-mouth. Thus, catering businesses need to find ways to increase the ease of use, make the usefulness multifaceted, constantly checking the catering information on the SNS and ensuring to get the latest information is from diverse and reliable sources. This would increase the fun for the customer making the SNS to actively be utilized as a marketing tool.

In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and α-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The α-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.

This study aimed to compare energy nutrient intake, health related factors, physical characteristics, blood biochemical indices, prevalence of metabolic syndrome and odds ratio (OR) of metabolic syndrome based on dietary fat energy ratio. Subjects were 1,205 men aged 40~64 years. The average fat intake was 52.8 g. Subjects were divided into three groups (deficient, normal, excess) based on dietary fat energy ratio. The dietary fat energy rations of the three groups were 36.9%, 42.9% and 20.2%, respectively. Energy and protein intake were increased significantly with dietary fat energy ratio (p<0.001), whereas carbohydrate intake decreased (p<0.001). In health related factors, amount of smoking alone showed increase based on dietary fat energy ratio (p<0.001). In comparing physical characteristics, blood pressure and blood biochemical indices, excepting diastolic blood pressure, increased significantly based on dietary fat energy ratio (p<0.01~p<0.001). The rate that exceeded criteria in risk factors for metabolic syndrome was higher in the serum triglyceride (41.2%) and was lower in the waist circumference (22.2%). Prevalence of metabolic syndrome was 37.9%, and showed significant correlation to dietary fat energy ratio (p<0.05). The OR of metabolic syndrome was higher in deficient and excess group than in normal group, but it had no relationship between fat energy ratio and metabolic syndrome. The results of this study provide basic data to establish fat intake guidelines for prevention of metabolic syndrome in middle-aged men.

Probiotic functional foods are known to have various functional effects such as intestinal regulation, modulation of immune system, reduction of allergies, and lowering of cholesterol. The purpose of this study was to select probiotic strain that is most suitable for freeze-dried coffee for the development of functional coffee products. The survival rate of probiotics, at drinking condition of coffee, at acid, at bile and after freeze-dried in coffee were measured on 1 strain isolated from commercial freeze-dried coffee, 8 strains used as fermented milk starter, 1 Bifidobacterium and 1 Bacillus coagulans. Bacillus coagulans showed the highest survival rate from 2.4×107 cfu/g to 2.0×107 cfu/g especially after freeze-drying. The results at drinking condition of coffee, at acid tolerance, at bile tolerance and at storage test showed significantly better survival rate of Bacillus coagulans than that of control (Lactobacillus casei). Especially, Bacillus coagulans showed 3.8-fold higher survival rate at acid tolerance (pH 1, 120 minutes) than control. Thus, the lactic acid-producing Bacillus coagulans is characterized as a probiotic strain suitable for functional coffee formulation and commercialization.

The purpose of this study was to investigate ash and mineral contents of agricultural products that are widely and specifically grown in Korea, including 23 fruits, 11 cereals and specialty crops, and 11 leaves and vegetables. Pre-treatment of mineral was performed by microwave method. Mineral contents were analyzed by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES) and Inductively Coupled Plasma Spectrophotometry Mass (ICP-MS). Ash contents ranged from 0.20 to 0.69 g/100 g in fruits, 1.62 to 3.80 g/100 g in cereals, and 0.28 to 2.93 g/100 g in leaves and vegetables. Among the 45 samples, the highest contents of ash were found in quinoa (average 3.80 g/100 g), the highest contents of calcium (Ca) were found in Hansan ramie leaves (average 894.79 mg/100 g), the highest contents of phosphorus (P) were found in yellow amaranth(average 661.88 mg/100 g), the highest contents of potassium (K) were found in quinoa (average 1,455.38 mg/100 g), the highest contents of magnesium (Mg) were found in red amaranth (average 434.02 mg/100 g), the highest contents of molybdenum (Mo) were found in moringa (average 482.50 μg/100 g), and the highest contents of selenium (Se) were found in apple mango(average 23.67 μg/100 g).

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough’s tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

The objective of this study was to investigate the effects of a lettuce (Lactuca sativa L.) extract on the inflammation of human umbilical vein endothelial cell (HUVEC) and blood lipid improvement in hypercholesterolemic mice fed a high cholesterol diet. The lettuce extract (100% ethanol extract) inhibited the expression of intercellular adhesion molecule-1 and vascular cell adhesion molecule-1 in HUVEC treated with tumor necrosis factor-α (TNF-α). The lettuce extract suppressed the adhesion of THP-1 to TNF-α-treated HUVEC. The lettuce extract decreased the TNF-α-stimulated production of proinflammatory cytokine interleukin-6, interleukin-8 and chemokine monocyte chemotactic protein 1. In hypercholesterolemic mice, the lettuce extract reduced serum total cholesterol, triglyceride, and low-density lipoprotein-cholesterol level, while the lettuce extract elevated high-density lipoprotein-cholesterol level, resulting in the decrease of atherogenic index and cardiac risk factor level. These results suggested that lettuce extract can be an useful resource to show an anti-inflammatory effect and improve lipid metabolism

The objectives of this study, which filled gaps in previous studies, were: (1) to find the optimal mixing condition of nanoemulsions containing oleoresin capsicum (OC), Tween 80, propylene glycol (PG), and sucrose monostearate (SES) by microfluidization; (2) to investigate their properties and stability depending on such factors as pH, temperature, and heating time; (3) to measure the effect of adding ascorbic acid. In order to test these objectives, the following three experiments were conducted: Firstly, in order to find the optimal mixing ratio, nanoemulsions containing OC - the mean diameter of which is smaller than 100 nm - were prepared through the process of microfluidization; and their mean particle size, zeta potential, and capsaicinoids were measured. The test results indicated that the mixing ratio at OC : Tween 80 : PG + water(1:2) = 1 : 0.2 : 5 was optimal. Secondly, the properties and stability of nanoemulsions were investigated with varying parameters. The test results illustrated that single-layer nanoemulsions and double-layer nanoemulsions coated with alginate were stable, irrespective of all the parameters other than/except for pH 3. Thirdly, the properties of nanoemulsions were then analyzed according to the addition of ascorbic acid. The results demonstrated that the properties of single-layer nanoemulsions were not affected by addition of ascorbic acid. In case of alginate double-layer nanoemulsions, the particle size was reduced, and zeta potential increased with the addition of ascorbic acid. In conclusion, the demonstrated stability of various nanoemulsions under the different conditions in the present study suggests that these findings may constitute a basis in manufacturing various food-grade products which use nanoemulsions-and indicate that food nanoemulsions, if adopted in the food industry, have the potential to satisfy both the functionality and acceptability requirements necessary to produce commercially marketable food-grade products.

Osteoporosis is a disease that often occurs in postmenopausal women. The purpose of this study was to examine the positive effects of Cheongukjang powder containing menaquinone-7 (MK-7) on bone health circulation in postmenopausal women. Fifty-six postmenopausal women were recruited into a randomised double-blind placebo-controlled trial. The participants were randomly assigned into two groups. For 12 weeks, one group received 800 μg MK-7 in the form of Cheongukjang packs (CMK-7), and the other group received the same amount of identical-looking placebo packs containing barley meal for 12 weeks. Femoral bone mineral density (BMD), bone-specific alkaline phosphatase (ALP), deoxypyridinoline (DPD), osteocalcin (OSC), serum Ca, and serum P were measured at baseline (0 weeks) and 12 weeks. After 12 weeks in the CMK-7 group, it was found that BMD, serum Ca, and serum P had increased above the baseline (p<0.0001, p=0.0028, p<0.0001), whereas bone-specific ALP, DPD, and OSC had decreased below the baseline (p=0.0003, p<0.0001, p<0.0001). Therefore, MK-7 taken as Cheongukjang is expected to prevent osteoporosis in postmenopausal women.

Commercialized production of onion vinegar, which has biological activities formed through alcohol and acetic acid fermentation, requires standardization. The objective of this study was to determine optimal conditions of sugar contents (11~15 °Brix) and agitation rate (100~300 rpm) of fermenter in the alcohol-acetic fermentation for producing onion vinegar. The alcohol and total acidity contents increased, whereas contents of total sugars decreased during alcohol fermentation. Contents of alcohol of 13 and 15 °Brix reactants were about 8% in 36 hr and total acidities of all samples were below 0.2% in 60 hr. During acetic fermentation, total acidity increased with highest value at 9 days (3.2% in 100 rpm), 10 days (4.1% in 200 rpm) and 8 days (4.3% in 300 rpm), respectively. From these results, sugar contents (13 °Brix) were measured for alcohol fermentation and agitation rate (300 rpm) for fast fermentation method of vinegar. The contents of total phenols, flavonoids and quercetin in onion vinegar were 33.3 mg/100 g, 3.0 mg/100 g and 2.0 mg/100 g, respectively. Onion vinegar showed an antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Escherichia coli and Enterobacter aerogenes. Antioxidant effect of onion vinegar was 26.23% in DPPH radical inhibition and 58.58% in superoxide dismutase like activity, respectively. Fibrinolytic activity was 1.51 plasmin unit/mL in onion vinegar. In conclusion, onion vinegar processed by alcohol and acetic fermentation had nutritional values and potential biological activities.

The objective of this study is to examine the effects of consumer beliefs regarding three food certifications on their behavioral intention and the behavioral intention biases to purchase (purchasing intention biases) certified agricultural products as predicted by a subjective probability model. The food certifications used for this study are ‘Organic food’, ‘Traceability system of food products,’ and ‘Hazard Analysis Critical Control Point (HACCP)’. Tofu (bean curd) was selected as being representative of agricultural food products, for the purposes of this study. In 2016, we surveyed 243 consumers regarding the strength of their belief regarding their prior beliefs relative to each certification, as well as the strength of their intention to purchase certified tofu based on their belief strengths for this study. The study resulted in the following findings: Firstly, consumers hold more than two different prior beliefs for each of the three certifications included in this study. Consumers’ prior beliefs regarding these certifications have an impact on their consideration as to whether they plan to buy those certified agricultural products. Secondly, consumers try to persuade themselves to ensure that their particular belief about the product’s certification could lead to a purchasing decision regarding that agricultural product

In this study, Ilex serrata Thunb was extracted with 70% methanol and concentrated under reduced pressure to measure its total polyphenol contents; furthermore, we examined the effect of electron donating ability of the various extracts. The extract was fractionated using different solvents such as methylene chloride, ethyl acetate, and methanol to investigate total polyphenol contents and electron donating abilities. The total polyphenol contents were 1,058.59±85.85 μg GAE/mL in 70% methanol, 297.29±29.43 μg GAE/mL in methylene chloride, 313.28±9.22 μg GAE/mL in ethyl acetate, and 837.82±31.16 μg GAE/mL in methanol. The total polyphenol contents showed significant differences (p<0.05) between the solvents. The electron donating abilities were 72.93±0.29% for 70% methanol extract, 14.02±2.01% for methylene chloride, 24.05±1.75% for ethyl acetate, and 84.08±1.95% for methanol. The electron donating abilities were significantly different (p<0.05) between the solvents. The two portions of Ilex serrata Thunb extracts obtained from methanol showed significantly relevant results in the total polyphenol contents and electron donating ability, which was higher than the original extract

This study was conducted to investigate the risk of chronic disease as predicted by abdominal obesity in Korean adult females. Data on 2,738 adult females aged 40~64 yrs was obtained from the 2013~2014 Korean National Health Nutrition Examination Survey. The subjects were divided into normal (n=1,835), abdominal obesity (AO, n=73), and BMI-diagnosed abdominal obesity (BMI-AO, n=505) groups based on the NCEP-ATP III guidelines and by applying the KSSO definition regarding waist circumference. Triglyceride blood levels, fasting blood sugar levels, systolic blood pressure, and diastolic blood pressure were higher in the AO and BMI-AO groups than in the normal group. The HDL-cholesterol levels of subjects in the two abdominal groups were lower as compared to those of subjects in the normal group. The mean adequacy ratio was lower among subjects in the AO and BMI-AO groups than among those in the normal group. Moreover, the NAR and INQ scores of some micro-nutrients in both of the abdominal obesity groups were lower than those in the normal group. Both the AO and BMI-AO groups showed significantly higher risks of hypertriglycemia, hyperglycemia, hypertension, hypoHDL-cholesterolemia, and metabolic syndrome than were shown by the normal group. Notably, as compared to the normal group, the AO group showed higher risk of hypercholesterolemia, hyperLDL-cholesterolemia, hypertriglycemia, and metabolic syndrome than did the BMI-AO group. This finding suggests that it is essential to develop prevention programs including programs for those with abdominal obesity despite their having a BMI within the normal range.

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but △E increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

The purpose of this study was to evaluate the protective effect of PineXol® on H2O2-induced cell death in SK-N-MC cells, and in early stage focal ischemia rodent model. SK-N-MC cells were pre-treated with 200 μM H2O2 or various concentrations of PineXol® (10, 30, and 50 pg/mL) for 24 h, and then exposed to H2O2 for 3 h. Cell death was assessed by the CCK-8 assay, reactive oxygen species (ROS) assay, and lactate and dehydrogenase (LDH) release assay. Superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) expressions were also analyzed by western blotting. Focal ischemia rodent model was used as the in vivo model, and different concentrations of PineXol® (1, 10, and 100 mg/kg) were administered. One week after administration, reduction of infarct volume was analyzed by TTC staining. Cell viability of H2O2-treated SK-N-MC cells significantly increased by pre-treatment of PineXol® (p<0.05). PineXol® pre-treatment also induced significant decrease of ROS and LDH expressions. However, PineXol® did not affect the infarct volume. These results suggest that PineXol® has significant neuroprotective effect in vitro, but statistical significance was not confirmed in the in vivo focal ischemia mo

The purpose of this study was to determine factors related to the consumption of energy drinks among male and female high school students in Daejeon. The research data, derived from the self-administered questionnaire method, was collected from 664 students in fifteen high schools during the spring of 2016. A total of 542 complete questionnaires were analyzed (response rate: 79.8%). Approximately 73% of the students self-reported having consumed energy drinks, with a greater percentage of male (as opposed to female) students self-reporting as having done so. The most common reasons given for the consumption of energy drinks were to stay awake (54.8%), the good taste of the drink (28.0%), to concentrate during studying (17.2%), and to relieve fatigue (16.9%). The adverse effects were palpitation (59.3%), insomnia (35.6%), and experiencing difficulty in waking up (30.5%). More than two in three (67.8%) students who experienced adverse effects still consumed energy drinks. The average level of health consciousness was lower than 3 out of 5 points. The results of the logistic regression analyses indicated a positive relationship between monthly allowance (OR=1.01 for male and female students) and the consumption of energy drinks by both male and female students. Among the male students, freshmen (OR=0.23) were less likely to have consumed energy drinks than juniors. Male students’ sleeping hours (OR=0.65) and perceived school life satisfaction scores (OR=0.63) were negatively associated with the consumption of energy drinks. In the case of female students, study hours (OR=0.83) and energy drinks consumption were negatively related. These factors affecting energy drinks consumption could be considered in the development of dietary education programs aimed at protecting high school students from the adverse health impacts of energy drinks

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

The purpose of this study was to examine the relationship between the smoking and eating habits of high school students. We also presented the basic data for the effective smoking cessation and smoking prevention programs, and proper nutrition education programs. We surveyed 304 high school male students in Sokcho city. The results were as follows ; a total of 23.7% of the subjects were smokers, the smokers spent more pocket money than the non-smokers and they also spent more time on the internet or smartphone. The smokers had lower awareness of the dangers of smoking than that of non-smokers. They started drinking alcohol earlier than the non-smokers. Their water intake was higher and they preferred consumption of high-protein foods like fried chicken, but were not inclined to vegetables and sour tasting foods. These results imply that smoking habits of the subjects affected their eating and drinking habits. A matter of concern was the low intake of vegetables and sour tasting foods, which could lead to a deficiency of nutrients such as vitamins, minerals and dietary fibers. The smokers were less satisfied with their school life than the non-smokers. There was a negative correlation with the degree of awareness of the dangers that smoking can cause. Conversely, the amount of smoking and drinking habits were positively correlated. To reach a healthy adulthood, it is crucial to quit smoking and participate in smoking prevention education along with nutrition education and abstinence education for the adolescents.

In this study, we evaluated the nutritional components and functional activities of Wooung (burdock, Arctium lappa L.) and Jerusalem artichoke (Helianthus tuberosus L.) tea. Roasting burdock’ contained 75.87% carbohydrates; in addition, the moisture content, crude fat, crude protein, and crude fiber were 10.43%, 1.77%, 8.50%, and 3.43%, respectively. Roasting Jerusalem artichoke showed 77.477% carbohydrate content, with moisture content, crude fat, crude protein, and crude fiber of 10.67%, 1.23%, 7.83%, and 2.80%, respectively. Roasting burdock’s water-soluble dietary fiber content was 4.8 g/100 g and insoluble dietary fiber content was 1.5 g/100 g; whereas, roasting Jerusalem artichoke’ water soluble dietary fiber content was 2.4 g/100 g and insoluble dietary fiber content was 1.6 g/100 g. The highest mineral contents in roasting burdock and Jerusalem artichoke were potassium and magnesium, in order. The results of amino acid analyses s indicated a total of 25 types in roasting burdock, with total amino acid content of 1,382.112 mg/100 g, and essential amino acid content of 766.031 mg/100 g. In total, 24 types of amino acids were separated and identified in roasting Jerusalem artichoke, with total amino acid content of 2,678.018 mg/100 g, and total essential amino acid content of 157.294 mg/100 g. Roasting burdock and Jerusalem artichoke’ polyphenol contents were 32.56 and 29.56 mg GAE/g each, and their flavonoid contents were 16.54 and 16.71 CE/g each. IC50 values of DPPH radical-scavenging activity of roasting burdock and Jerusalem artichoke were 12.99 and 19.74, respectively; and IC50 values of hydroxyl radical-scavenging activity were 25.96 and 22.93, respectively.