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기타 | Monthly Global News(3)

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작성자 관리자 작성일14-03-11 18:53 조회32,718회 댓글0건

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CTCF2 에서는 매월 기능성식품 관련 해외 주요뉴스를 선정하여 여러분께 소개해드립니다.


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주제 기사 출처 게재날짜 기사원문
1 Sugary Foods Increase Heart Risks The New York Times 2014-2-7(Friday) More
2 Health benefits of banana The Times of India 2014-2-7(Friday) More
3 5 Winter Foods That Will Boost Your Metabolism The Times of India 2014-2-7(Friday) More
4 Why you need to add sprouts in your diet The Times of India 2014-2-10(Monday) More
5 Stir-Fried Soba Noodles With Turkey and Cabbage The New York Times 2014-2-10(Monday) More
6 Winter snacks and diet The Times of Korea 2014-2-10(Monday) More
7 A Big Pot of Simmered Pintos The New York Times 2014-2-11(Tuesday) More
8 Young people finding new sources of caffeine USA Today 2014-2-11(Tuesday) More
9 Pasta e Fagiole The New York Times 2014-2-12(Wednesday) More
10 Health Benefits of Tomatoes The Times of India 2014-2-12(Wednesday) More
11 Why are almonds so expensive? BBC News 2014-2-13(Thursday) More
12 Fruit juice should NOT count in our five-a-day because some versions 'contain as much sugar as fizzy drinks' Mail Online 2014-2-13(Thursday) More
13 Bruschetta With Smashed Beans, Sage and Kale The New York Times 2014-2-14(Friday) More
14 An excuse to order pizza? Compound found in oregano 'may help ward off the winter vomiting bug' Mail Online 2014-2-14(Friday) More
15 Reasons to Go Vegetarian The Times of India 2014-02-14
(Friday)
More
16 U.S.FDAFood,Beverage,andSupplement Labeling Requirements U.S. FDA Food Regulations 2014-2-17(Monday) More
17 Research Finds 'Weed' May Block The Spread of HIV Green Med Info 2014-2-17(Monday) More
18 Success Stories Dr. Fuhrman TM (How To Live ,For Life) 2014-2-18(Tuesday) More
19 Alcoholism Through a Doctor’s Eyes The New York Times 2014-2-18(Tuesday) More
20 Apple Compote The New York Times 2014-2-18(Tuesday) More
21 A Big Bet on Gluten-Free The New York Times 2014-2-19(Wednesday) More
22 Use cloves for good health The Times of India 2014-2-19(Wednesday) More
23 The Anti-Cancer Diet Dr. Fuhrman TM (How To Live ,For Life) 2014-2-19(Wednesday) More
24 Vit A rich diet essential for proper lung formation The Times of India 2014-2-20(Thursday) More
25 Green Vegetables Protect the Heart Dr. Fuhrman TM (How To Live ,For Life) 2014-2-20(Thursday) More
26 Promoting Health With Enticing Photos of Fruits and Vegetables The New York Times 2014-2-20(Thursday) More
27 Couch potatoes may blame gene for obesity People’s Daily Online 2014-2-21(Friday) More
28 How to keep fruits and veggies fresh(Success Story) The Times of India 2014-2-21(Friday) More
29 Break the Bad Habits Dr Fuhrmans TM, How to live, for life. 2014-2-21(Friday) More
30 A Hot Debate Over E-Cigarettes as a Path to Tobacco, or From It The New York Times 2014-2-24(Monday) More
31 Making Antifreeze Less Deadly for Pets, and People The New York Times 2014-2-24(Monday) More
32 Quinoa Spaghetti With Cauliflower, Almonds, Tomatoes and Chickpeas The New York Times 2014-2-25(Tuesday) More
33 Three Treasures of Pu'er: Tea, Coffee and Dendrob People’s Daily 2014-2-25(Tuesday) More
34 Green papaya has many nutritional benefits The Times of India 2014-2-26(Wednesday) More
35 Scientists query health risk of food package chemicals BBC News 2014-2-27(Thursday) More
36 Gluten Free Penne With Peas, Ricotta and Tarragon The New York Times 2014-2-27(Thursday) More
37 FDA proposes updates to Nutrition Facts label on food packages FAD News 2014-2-28(Friday) More
38 Gluten Free Fettucine with Brussels Sprouts, Lemon and Ricotta The New York Times 2014-2-28(Friday) More
39 Eating grilled meat 'increases risk of Alzheimer's and diabetes' The Wall Street Journal 2014-3-3(Monday) More
40 Reducing Cholesterol Naturally Dr. Fuhrmans TM How to live, for life 2014-3-3(Monday) More
41 Health benefits of beetroot The Times of India 2014-3-3(Monday) More
42 hot.pngWhite rice or brown rice…does it really matter? The Times of India 2014-3-4(Tuesday) More
43 Danger in your coffee cup The Times of India 2014-3-4(Tuesday) More
44 Korea's food technology The Korea Times 2014-3-5(Wednesday) More
45 Research shows midlife healthy diet reduces risks of late-life memory disorders People’s Daily 2014-3-5(Wednesday) More
46 The Debate Over Juice Cleanses and Toxin Removal The Wall Street Journal 2014-3-5(Wednesday) More
47 What to Do if You are Lactose Intolerant The Times of India 2014-3-6(Thursday) More
48 Two new studies underscore hopes, frustrations of revamped school lunches The Washington Post 2014-3-6(Thursday) More


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White rice or brown rice…..does it really matters?

Most of us believe that a meal cannot be complete with a serving of fluffy white rice. But recently, health guru's have been promoting the health benefits associated with brown rice.

Brown rice when compared to white rice, wins as the healthier choice for a number of reasons. A lot of research has been conducted on the two types of rice and one can conclude that colour is not the only difference between the two. We take a closer look at the health benefits associated with both these types of rice.

White rice is the favoured choice of most due to its appetising taste and appearance. White rice has been consumed since ancient times and it is easier to cook. It is easily digestible, contains magnesium, potassium, vitaminB1, B2, B5, selenium and natural oils. White rice is processed and the germ and bran is removed from the grain along with the husk, which is why white rice is categorised as "bad carbohydrates". The glycemic index of white rice is high between100-121. Glycemic index is the rate at which glucose appears in the blood after ingestion of carbohydrates. Glycemic index is especially important for people suffering from diabetes as too much of glucose at one time in the blood stream can affect the release of the insulin hormone, causing insulin resistance. Also, since it is milled rice, the process of milling often strips it of its natural wholeness, fibre, proteins and vitamins.


백미 또는 현미 정말 중요한가

백미 또는 현미...... 정말 중요한가?

우리 대부분은 한끼 식사로 새하얀 쌀밥 한 그릇이 제공되는 것은 영양적으로 완전하지 않을 수 있다고 생각한다. 그러나 최근, 건강전문가들이 현미와 관련한 건강상의 이로운 점들을 홍보하고 있다. 백미와 비교했을 때, 현미를 먹는 것은 다양한 이유로 건강한 선택이 된다. 이 두 가지 쌀에 대하여 많은 연구가 수행되었고, 단지 “색깔의 차이”가 아닌 것으로 결론 내릴 수 있다. 이 두가지 유형의 쌀에 대한 건강상의 이득을 자세히 살펴보자. 사람들이 백미를 선호하는 이유는 식욕을 돋우는 맛과 외관 때문이다. 또한 고대부터 먹어 왔고, 요리하기가 쉽다. 흰쌀은 쉽게 소화되고 마그네슘 , 칼륨, vitaminB1 , B2, B5 , 셀레늄과 천연 오일을 함유하고 있다. 백미는 도정과정을 거치면서 세균이 제거되지만, (영양이 풍부한) 미강 또한 겉껍질(왕겨)과 함께 제거되기 때문에 "나쁜 탄수화물 "로 분류된다. 백미의 당지수(GI)는 높다. 당지수(GI)는 탄수화물 섭취 후 혈중에 나타나는 포도당의 비율이다 . 일시에 너무 많은 혈중 포도당은 인슐린 분비에 영향을 미칠 수 있기 때문에, 인슐린 저항성 당뇨환자에게 ‘당지수 (GI)’는 특히 중요하다. 또한 백미는 도정된 쌀이기 때문에 도정과정 중 쌀 본연의 영양소와 식이섬유, 단백질, 비타민 등이 제거된다.


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