『東醫寶鑑』 單方處方 중 食材料活用에 관한 연구

• 영문명: Studies on the Application of Food Ingredients to Danbang prescription of 『Dong-uibogam(東醫寶鑑)』
• 발행기관: 대한한의학원전학회
• 저자명: Ji Myoung-soon(池明順) Yoon Chang-yeol(尹暢烈)
• 간행물 정보: 『대한한의학원전학회지』23권 1호, 279~302쪽, 전체 23쪽
• 주제분류: 의약학 > 한의학
• 파일형태: PDF
• 발행일자: 2010.01.25

영문 초록

Spices are used to enhance the taste of Korean food. The term "Yangnyeom" contains a wishful meaning that it would be as good for health as medicine when eaten. It is prescribed as a medicine to heal disease according to the ancient medical books. Fifteen spices in Korean food such as vinegar, liquor, honey, water, wheat-gluten, sesame, sesame oil, garlic, green onion, ginger, mustard, pepper, cinnamon, soy sauce, salt, cheoncho, and others are prescribed as medicine for internal and external uses for almost every disease. To examine these spices, the subjects were treated with either the spice-boiled water or spice-mixed water, or applied externally. It is suggested that spices that are produced through peculiar traditional cooking method, fermenting, and those that have long-growth period, grew in the natural environment, and the like have efficacy as medicine. Spices can be sufficiently applied as emergency medicine, disease-treatment, subsidiary supplement, and preventive medicine.

목차

Abstract

Ⅰ. 序論

Ⅱ. 本論

Ⅲ. 結論

參考文獻

키워드

Danbang Dong-uibogam Yangnyeom traditional cooking method 單方 東醫寶鑑