기능성 식품의 활성성분 함량에 따른 기능성 보고 모델 구축

Establishment of a Functional Reporting Model According to the Content of Active Ingredients in Functional Foods

As the market of the functional foods is expanding to general foods, more efficient and accessible methods are required to provide quantitative and scientific evidences. In this study, we conceptualized and established a functional reporting model with logistic regression using the clinical data retrieved from the published literature. The model was validated with two active ingredients, vitamin E and lycopene. A search through PubMed using “tocopherol” or “tocotrienol” or “Vitamin E” as the keywords resulted in 45 data points corresponding to 35 studies in which the antiinflammatory efficacy of vitamin E was evaluated. The other search through PubMed using “lycopene” as a keyword resulted in 39 data points corresponding to 29 studies in which the antioxidant efficacy of lycopene was evaluated. We used C-reactive protein (CRP) or high sensitivity C-reactive protein (hs-CRP) as the inflammatory markers, and DNA damage, lipid, and protein oxidation for the measurement of antioxidant efficacy. According to our model, daily intake of at least 584.05 mg of vitamin E and 17.85 mg of lycopene is recommended to induce the functional effects. In conclusion, we anticipate that this approach to the functional report modeling would greatly expand the market of functional foods, especially for the native crops.