Review : Salt Sensitivity and Hypertension: A Paradigm Shift from Kidney Malfunction to Vascular Endothelial Dysfunction

( Hoon Young Choi ),( Hyeong Cheon Park ),( Sung Kyu Ha ) 대한전해질학회 2015 Electrolytes & Blood Pressure Vol.13 No.1

Hypertension is a complex trait determined by both genetic and environmental factors and is a major public health problem due to its high prevalence and concomitant increase in the risk for cardiovascular disease. With the recent large increase of dietary salt intake in most developed countries, the prevalence of hypertension increases tremendously which is about 30% of the world population. There is substantial evidence that suggests some people can effectively excrete high dietary salt intake without an increase in arterial BP, and another people cannot excrete effectively without an increase in arterial BP. Salt sensitivity of BP refers to the BP responses for changes in dietary salt intake to produce meaningful BP increases or decreases. The underlying mechanisms that promote salt sensitivity are complex and range from genetic to environmental influences. The phenotype of salt sensitivity is therefore heterogeneous with multiple mechanisms that potentially link high salt intake to increases in blood pressure. Moreover, excess salt intake has functional and pathological effects on the vasculature that are independent of blood pressure. Epidemiologic data demonstrate the role of high dietary salt intake in mediating cardiovascular and renal morbidity and mortality. Almost five decades ago, Guyton and Cole- man proposed that whenever arterial pressure is elevated, pressure natriuresis enhances the excretion of sodium and water until blood volume is reduced sufficiently to return arterial pressure to control values. According to this hypothesis, hypertension can develop only when something impairs the excretory ability of sodium in the kidney. However, recent studies suggest that nonosmotic salt accumulation in the skin interstitium and the endothelial dysfunction which might be caused by the deterioration of vascular endothelial glycocalyx layer (EGL) and the epithelial sodium channel on the endothelial luminal surface (EnNaC) also play an important role in nonosmotic storage of salt. These new concepts emphasize that sodium homeostasis and salt sensitivity seem to be related not only to the kidney malfunction but also to the endothelial dysfunction. Further investigations will be needed to assess the extent to which changes in the sodium buffering capacity of the skin interstitium and develop the treatment strategy for modulating the endothelial dysfunction.

시판 소금이 깍두기 무의 경도에 미치는 영향

박희옥 ( Hee Ok Pak ),장재선 ( Jae Seon Jang ) 韓國食品營養學會 2009 韓國食品營養學會誌 Vol.22 No.2

The principal objective of this study was to investigate the association of variable salts with the hardness of cubed white radish. We analyzed the contents of domestic sun-dried salt, Chinese sun-dried salt, domestic refined salt, Australian rock salt and Australian industrial sun-dried salt in the radish samples. Our assessment of the water content of variable salts showed that domestic refined salt was highest(7.27%) and Australian rock salt was lowest(0.16%). The NaCl contents of variable salts were as follows: 93.23% in refined salt, 93.76% in Australian rock salt, 87.85% in domestic Shinan sun-dried salt and 87.98% in Chinese sun-dried salt. The content of insoluble matter in water were 0.03~0.05% in all salts except 0.85% in Australian industrial sun-dried salt. The pH values of salts were as follows: 8.93 in domestic sun-dried salt, 8.62 in Chinese sun-dried salt, 6.69 in refined salt, 5.83 in Australian rock salt and 6.41 in Australian industrial sun-dried salt. Regarding the mineral component content assays, domestic salt was found to harbor lower Na content but far higher Mg, K, Ca contents than other salts. In our evaluation of the hardness of cubed white radish, we detected a continuous increase in the hardness of cubed white radish soaking in a 4% salt solution of domestic Shinan natural salt, but an initial increase followed by a decrease in the hardness of cubed white radish soaking in a 4% solution of the other salts.

Studies on the Composition of the Amino acid and Organic Acid of Salted Skipjack Viscera

Chae, Soo- Kyu 한국산업식품제조학회 1997 산업식품제조학회지 Vol.1 No.1

가다랑어 내장 젓갈의 숙성과정 중 자기소화효소 및 미생물의 작용을 조사하기 위해 10% 식염함유 저염젓갈과 20% 식염 함유 고염젓갈을 시험제조하여 각각 항생물질을 첨가한 것과 첨가하지 않은 것에 대한 생균수 및 화학성분의 경시적 변화를 비교 검토하였다. 가다랑어 내장 젓갈의 숙성과정 중 일반성분의 변화는 거의 없었으며, 20% 식염함유 가다량어 내장젓갈의 수분, 조단백질 및 조회분 함량은 각각 62.68%, 12.61%, 2.76% 및 20.97%이었다. 10% 식염 함유 가다랑어 내장 젓갈의 제조 직후의 생균수는 10^(4)/g 이었으며, 항생물질을 첨가하지 않은 것은 숙성 2-6일 째에 10^(2)/g 으로 감소하다가 그 이후는 서서히 증가하여 숙성 14일째에 10^(7)/g 을 나타내었으나 항생 물질을 첨가한 것은 숙성 2일째에 10^(2)/g 으로 급격히 감소하였으며 그 이후 같은 수준을 유지하였다. 20% 식염함유 가다랑어 내장 젓갈의 제조 직후의 생균수는 10^(4)/g 이었으나 항생물질을 첨가하지 않은 것은 숙성 10일째에 10^(1)/g 으로 급격히 감소하였으며 그 이후 검출되지 않았고, 항생물질을 첨가한 것은 숙성 10일째에 이미 검출 되지 않았다. 10% 식염 함유 가다랑어 내장 젓갈의 제조 직후의 아미노태 질소 함량은 480mg%이었으나 적정 상태인 숙성 6일째에 항생물질을 첨가하지 않은 것은 830mg%으로, 항생물질을 첨가한 것은 630mg%으로 각각 증가하여 두 시료간의 차이는 200mg/100g 으로 나타났다. 20% 식염 함유 가다랑어 내장 젓갈의 제조 직후의 아미노태 질소 함량은 370mg%이었으나 숙성 90일째에 항생물질을 첨가하지 않은 것은 750mg% 항생물질을 첨가한 것은 710mg%으로 각각 증가하여 두 시료간에 유의적인 차이자 인정되지 않았다, 가다랑어 내장 젓갈의 휘발성 염기 질소의 함량은 숙성기간이 경과함에 따라 증가하는 경향이었으며, 숙성 초기에 있어서는 항생물질을 첨가하지 않은 것이나 첨가한 것이나 비슷한 수준이었으며, 숙성 말기로 갈수록 항생물질을 첨가하지 않은 것이 첨가한 것에 비하여 휘발성 염기 질 소 함량의 증가가 크게 나타났다. To study on each roles of autolytic enzyme and microorganisms in the ripening process of salted skipjack viscera with various concentration of salt i.e., 10% and 20% by weight. The salted skipjack viscera treated with antibiotic agents for the inhibition of microbial growth and control were prepared experimentally and the changes in the chemical composition and viable cell counts of those were investigated, individually, during the ripening process. The proximate composition of salted skipjack viscera was not changed so much during the ripening process. The contents of moisture, crude protein, crude fat and crude ash were 62.68%, 12.61%, 2.76% and 20.97%, respectively, in the salted skipjack viscera with 20% salt. Just after the preparation of the salted skipjack viscera with 10% salt, the viable bacterial cells occurred at a level of 10^(4)/g. The bacterial counts were decreased to a level of 10^(2)/g between 2-6th day of ripening and then increased gradually to 10^(7)/g by the 14th day in control. But the counts were decreased rapidly to a level of 10^(2)/g by the 2nd day and then the same value was kept thereafter in the sample treated with antibiotic agents. Nthough the viable bacterial cells occurred at a level of 10^(4)/g just after the preparation of the salted skipjack viscera with 20% salt, the bacterial counts were decreased rapidly to a level of 10^(1)/g by the 10th day and were not detected thereafter in both sample treated with antibiotic agents and control. The content of amino type nitrogen was 480mg% just after the preparation of the salted skipjack viscera with 10% salt. The amino type nitrogen content was increased to 830mg% by the 6th day of proper ripening in control, but the content was increased to 630mg% in the sample treated with antibiotic agents. The difference in amino type nitrogen content was 200mg/100g. The content of amino type nitrogen was 370mg% just after the preparation of the salted skipjack viscera with 20% salt. The amino type nitrogen content was 750mg% by the 90th day of proper ripening in control, but the content was increased to 710mg% in the sample treated with antibiotic agents. The significant difference in arrrino type nitrogen content was not shown. All the salted skipjack viscera samples showed an increasing tendency in the contents of volatile basic nitrogen with the progress of ripening. The control and sample treated with antibiotic agents were alike in the content of volatile basic nitrogen at the early stage of ripening process. But, at the late stage of ripening process, the content of volatile basic nitrogen in control sample was increased rapidly in comparison with the sample treated with antibiotic agents.

시중 절임배추의 품질 평가

김진희 ( Jin Hee Kim ),박건영 ( Kun Young Park ),최혜선 ( Hae Sun Choi ),양지영 ( Ji Young Yang ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.4

This research aimed to investigate the quality of conventional salted cabbages. Here, we studied the general characteristics and microbiological aspects of purchased salted cabbage samples from 15 companies. The purchased salted cabbages used a sun-dried salt, but two samples used a mixture of sun-dried salt and processed salt. There were 4 times of washing, 3 steps of washing after automatic washing, and 3 steps of washing after bubble washing as washing methods for the salted cabbages and ground water was used as the washing water. Also, three samples received HACCP certification. The salt contained in the purchased salted cabbages ranged from 0.5% to 2.0%, representing low salted cabbages. The pH of the purchased salted cabbages ranged from 5.32 to 6.47, and hardness ranged from 1,997g to 3,665g. Rewashing was necessary before using some salted cabbages due to foreign materials such as insects, soil, etc. Total bacterial counts of the purchased salted cabbages ranged from 3.36 log to 6.06 log and coliform bacteria ranged from below 1 log to 6.05 log, whereas other pathogens were not detected.

염풍화에 의한 석재 구조물의 부식에 관한 연구

민경원,진호일,박진동 강원대학교 부설 석재복합신소재 제품연구센터 2003 석재연 논문집 Vol.8 No.-

염의 결정, 수화 및 열팽창에 의한 암석의 풍화는 암석 파괴의 주요 원인으로 알려져 있다. 도시환경에서도로와 보도에 과다하게 뿌려지는 NaCl, CaCI₂ 등의 제설제와 해무에 의하여 내륙으로 이동된 바다의 염은 석조 문화재, 건물 및 콘크리트 구조물의 손상을 일으키게 된다. 신선한 화강암, 풍화된 화강암 및 저품위의 석회암을 대상으로 염의 과포화 수용액에 암석시료를 일정시간을 침수시킨 후 건조시키는 과정을 반복하는 인공염풍화 실험을 실시하였다. 매회 시험 후 측정한 암석시료의 초음파 전파속도가 일정한 첫수의 반복시험 후에는 거의 일정한 값을 보이므로 반복된 시험으로 암석내의 공극이 염의 결정으로 포화되었음을 유추할 수 있다. NaCl염이 CaCl₂염에 비해 상대적으로 암석에 더 큰 손상을 입히며, 흡수율이 높고 조립의 화강암이 석회암에 비해 쉽게 파괴되었다. NaCl에 의한 염풍화 시험을 반복함에 따라 암석시료의 초음파 전파속도는 점차 감소하는 경향을 보이나, 자연 풍화로 암석입자의 상호 결합력이 낮아진 풍화 화강암 시료의 경우, 초기 실험 중에는 암석입자 간의 공극에 염분 결정이 침전되어 초음파 전파속도가 증가되었다. 염풍화는 석재구조물의 손상의 주요 요인으로 석조 문화재 및 건물의 적절한 보존을 위하여 향후 계속적인 연구가 요구된다. The weathering of rocks by salt crystallization salt hydration and thermal expansion of salt has been recognized as one of powerful causes of rock disintegration. In urban circumstances, deicing salts such as NaCl and CaC1₂ introduced unnecessarily large quantities onto walks and driveways have done severe damage to stone and concrete near ground level. Salts from sea spray may be carried inland and infiltrate stones to cause the decay of stone monuments and buildings. Fresh and slightly weathered granites and low-grade limestones were selected and prepared for artificial salt weathering tests with NaCl and CaC1₂salts. After certain repeated cycles of immersion in supersaturated salt solutions and drying, the ultrasonic velocities through the tested rock specimens become nearly constant which implies that the pores be saturated with salts. NaCl salt does lead more deterioration of rocks than CaC1₂ salt and coarser grained granites with higher absorption especially when weathered, are more easily damaged by salt crystallization than limestones. Generally the ultrasonic velocities through the rock specimens show decreasing trends with repeated cycles of NaCl-test, but for the originally weathered sample, those show a increasing trend in early cycles probably resulted from precitation of salt crystals in rock pores. Conclusively, salt weathering would be an important destructive factor in stone materials and therefore, it is essential to understand salt weathering thoroughly for proper conservation of stone monuments and buildings.

영광의 전통소금 생산방식과 문화적 의미 연구

한정훈 전남대학교 호남학연구원 2009 호남학 Vol.0 No.46

Salt is essential for human-beings. Salt flavor is one of the basic tastes, an important preservative and a popular food seasoning. The history of extracting salt has been included among the history of the civilizations. In the past salt had carried out the functions of currency and it had been the symbol of the wealth. According to the records, there has been many regions in Jeonnam province to produce salt. Among other regions there is Yeonggwang where has output remarkably a lot much salt. Yeonggwang is considered to be established the fortress blessed with natural condition and the fishing environment. Salt had been a foundation stone through Goryeo to Joseon dynasty. In addition it had been used as a famine relief in a drought. And salt is indispensable goods to maintain the system of the government as well. Yeonggwang has yielded a quantity of salt and so has different values from the other regions. However we cannot find out the concrete production-method of salt even from the documents. Hence this article is going to considerate the production-method of salt previous to the period of introduction of natural salt and the cultural meanings of Yeonggwang-region involving salt. Salt such as Ryugryum or Hwaryum had produced in Yeonggwang in a traditional way until the middle of the 1950's. Yeonggwang had a similar production method to Buan but had its own way of designating working tools or mobilizing human/livestock power or supplying/demanding fuel or selling salt. Plus, we could make sure it has been quite important part of local culture. The rice, which is root of group life in agricultural production-region, would be an essential element to let the culture derive. The folk religion or game caused by the rice was an indirect expression of the effort to surviving of the cooperative fate-group. The salt in the salt-production-region of Yeonggwang had more important cultural value than the rice in agricultural production-region. Yeonggwang possessed self-local value, which other region can have, by the scarcity value titled salt-production-region. 소금은 인간에게 없어서는 안 될 중요한 식품이다. 소금의 채취사는 인간의 문명사와 함께 해왔다. 과거 소금은 화폐의 기능을 수행하기도 하였으며, 나아가 부와 권력의 상징이기도 하였다. 기록을 살펴보면, 과거부터 전남의 여러 지역에서 소금을 생산하였다. 그 중에서도 영광지역의 소금생산량은 다른 지역과 비교해서 단연 돋보였다. 영광지역은 천혜의 자연조건과 어업환경이 다량의 소금을 생산・소비할 수 있는 기반을 형성하게끔 하였다. 고려・조선시대에 소금은 국가재정의 근간이 되었다. 더불어 가뭄이나 흉년기에 구황물로 활용되었다. 국가체제를 유지함에 있어 소금은 없어서는 안 될 중요한 물품이었다. 이러한 소금을 다량으로 생산해낸 영광지역은 다른 지역과 변별된 위상을 보존하고 있었다. 하지만 문헌을 통해서 소금의 구체적 생산방식을 알 수가 없다. 이에 본 논문은 영광지역에 천일염이 도입되기 이전의 소금생산방식을 지역 주민들의 구술을 통해서 재구해 보고, 소금과 관련된 영광지역의 문화적 의미를 살펴보고자 하였다. 영광지역은 1950년대 중반까지 육렴, 화렴으로 불리는 소금이 전통적인 방식으로 생산되었다. 생산방식면에서 부안지역 등과 유사함을 보이기는 하지만 생산도구의 명칭이나 인력・축력의 동원 방식, 연료수급 경로, 소금 판매 경로 등에 있어서 영광 나름의 모습이 있음을 알 수 있었다. 더불어 소금은 지역문화의 구심적 역할을 수행하였음을 확인할 수 있었다. 농업생산지역에서 인간 집단생활의 근간을 이루고 있는 쌀은 문화를 파생시키는 핵심적 요소가 되었다. 쌀을 매개로 한 민속신앙이나 민속놀이 등은 집단의 공동운명이 살아남기 위한 몸부림의 간접적 표현이었다. 영광의 소금생산지역에서 소금은 농업생산지역의 쌀보다도 중요한 문화적 가치를 내포하고 있었다. 영광은 소금생산지역이라는 희소의 가치로 인해서 다른 지역에서 누릴 수 없는 나름의 공간적 가치를 점유하고 있었다.

창난 젓갈의 숙성 과정 중 미생물 및 자기소화효소 작용에 관한 연구

채수규 ( Soo Kyu Chae ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.3

This study examined the roles of autolytic enzymes and microorganisms in the ripening process of salted Alaska pollack tripe made with various concentrations of salt i.e, 7.5% and 20% by weight. Salted Alaska pollack tripe treated with antibiotic agents for the inhibition of microbial growth and a control were prepared experimentally, and changes in chemical composition and viable cell counts were investigated, individually, during the ripening process. Just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt, viable bacterial cells occurred at a level of 10(5) CFU/g. In the control, bacterial counts increased rapidly to 10(7) CFU/g by the 14th day of ripening. However, in the sample treated with antibiotic agents, counts were decreased to a level of 10(4) CFU/g by the 3rd day of ripening and increased gradually to 10(6) CFU/g by the 5th day of ripening, and then the same value was maintained there-after. Just after the preparation of the high salt Alaska pollack tripe made with 20% salt, viable bacterial cells occurred at a level of 10(3) CFU/g. In both the samples treated with antibiotic agents and the control, bacterial counts decreased rapidly to 10°CFU/g by the 45th day of ripening and increased gradually there-after. The content of amino type nitrogen was 76.3 ㎎% just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt. Amino type nitrogen content was increased to 283.5 ㎎% by the 5th day of proper ripening in the control, but it was increased to 208.0 ㎎% in the sample treated with antibiotic agents. The difference in amino type nitrogen content was 75.5 ㎎/100 g. The content of amino type nitrogen was 57.2 ㎎% just after the preparation of the high salt Alaska pollack tripe made with 20% salt. Amino type nitrogen content was increased to 198.3 ㎎ by the 60th day of proper ripening in the control, but it was increased to 162.0 ㎎% in the sample treated with the antibiotic agents. The difference in amino type nitrogen content was 36.3 ㎎/100 g. The contents of VBN and TMA-N were 102.1 ㎎% and 20.5 ㎎%, respectively, at the 7th day of ripening in the low salt Alaska pollack tripe made with 7.5% salt. The content of VBN was 60.0 ㎎% and TMA-N was not detected at the 21st day of ripening in the sample treated with antibiotic agents. The control sample was spoiled by the 7th day of ripening but the sample treated with antibiotic agents was not spoiled by the 21st day of ripening. On the other hand, VBN content was 37.2 ㎎% and TMA-N was not detected at the 90th day of ripening in the high salt Alaska pollack tripe made with 20% salt, and the control sample was not spoiled.

일부 남녀 대학생의 소변 중 Salt Signal로 추정한 소금 섭취량에 따른 소금 섭취 관련 식태도, 식행동, 영양지식에 관한 연구

김미현(Mi-Hyun Kim),민다운(Daun Min),장은경(Eungyoung Jang),연지영(Jee-Young Yeon),김종욱(Jong Wook Kim),배윤정(Yun-Jung Bae) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.2

본 연구에서는 성인기 초반에 있는 대학생 118명을 대상으로 나트륨 섭취를 간단하게 평가할 수 있는 소변 중 salt signal을 사용하여 나트륨 섭취량을 추정하고 이에 따른 나트륨 섭취 관련 식행동 및 식태도를 조사하였으며, 그 결과는 다음과 같다. 연령 및 신체계측 분석 결과 소변 중 salt signal에 따른 과잉섭취군의 경우 남자 대상자의 비율이 적정섭취군에 비해 유의적으로 높았으며 수축기혈압이 높은 경향을 보였다. 또한 체질량지수는 두 군간 유의한 차이를 보이지 않았으며 생활습관 조사 결과 과잉섭취군의 경우 음주를 하는 비율이 적정섭취군에 비해 유의적으로 높게 나타났다. 나트륨 관련 식태도에 대해 분석한 결과 11가지 항목에 대한 식태도 총 점수는 적정섭취군과 과잉섭취군에서 각각 35.50점과 33.45점으로 적정섭취군이 과잉섭취군에 비해 긍정적인 나트륨 관련 식태도를 가지는 것으로 나타났다(P<0.05). 나트륨 관련 식행동에 대해 분석한 결과 식행동 총점은 소변 중 salt signal에 따른 두 군간 유의한 차이를 보이지 않았다. 그러나 나트륨 관련 영양지식을 조사한 결과 나트륨 관련 영양지식 총점에서 12점 만점 중 적정섭취군이 9.77점으로 과잉섭취군의 8.82점에 비해 유의적으로 높은 점수를 보였다(P<0.05). 소변 중 salt signal과 나트륨 관련 식태도, 식행동 및 영양지식과의 상관관계를 분석한 결과 연령, 성별 및 체질량지수를 보정했을 때 소변 중 salt signal에 따른 소금 함량은 나트륨 관련 식태도 총점과 음의 관련성을 보였다. 이상의 연구 결과를 종합하여 볼 때 대학생에서 소변 중 salt signal에 따라 과다한 소금 섭취를 보인 대상자의 경우 적정섭취를 보인 대상자에 비해 나트륨 관련 식태도가 좋지 않고 영양지식도 낮은 것으로 나타났다. 이와 같은 결과를 통해 소변 중 salt signal로 추정한 나트륨 섭취와 나트륨 관련 식행동과의 관련성을 제시할 수 있었다. The purpose of this study was to evaluate salt-related dietary attitudes, behaviors, and nutrition knowledge according to urinary salt signal of university students. Based on urinary salt signal, we classified subjects into an “adequate Na intake (ANI)” group (n=52) (salt ≤6 g) and “excess Na intake (ENI)” group (n=66) (salt >6 g). Subjects were asked about general characteristics, lifestyle, salt-related dietary attitudes, behaviors, and nutritional knowledge using questionnaire. The ENI group had more subjects who were drinkers (P<0.05) compared to the ANI group. The ENI group (33.45) showed a significantly lower score in terms of salt-related dietary attitudes compared to the ANI group (35.50) (P<0.05). There was no significant difference in the total score of salt-related dietary behavior between the groups. The score of nutrition knowledge was significantly higher in the ANI (9.77) group than in the ENI (8.82) group (P<0.05). The correlation analysis indicated that the urinary salt signal had a negative correlation with the salt-related dietary attitude score after adjustments for age, sex, and body mass index (r=-0.2100, P<0.05). These results support the validity of using the urinary salt signal to simplify estimation of sodium intake.

소금의 종류와 소금의 건강기능성

박건영(Kun-Young Park),양미희(Mihi Yang),홍근혜(Geun-Hye Hong),이소영(So-Young Lee),이현승(Hyunseung Lee),이운재(Hyunseung Lee),박범용(Bumyong Park) 한국식품영양과학회 2023 식품산업과 영양 Vol.28 No.2

This paper introduces dietary salt kinds consumed in Korea and the researched health functionalities associated with them. Salt varieties include solar sea salt, refined salt, baking and melting salt (ex. Bamboo salt), purified salt, processed salt, deep-sea salt, and other types. The characteristics, manufacturing methods, and mineral content of these salts are outlined. While salt is essential for health, excessive intake can lead to various diseases such as cardiovascular diseases, hypertension, cancer, obesity, etc. WHO recommends a daily intake of 5 g of salt. However, researchers on salt and health suggest a range of 7.5~15 g/d (equivalent to 3~6 g of sodium), resembling a bell curve. Moreover, this paper emphasizes the importance of the type of salt consumed. Mineral-rich sea salt, particularly unrefined salt like solar sea salt and bamboo salt produced by baking sea salt in a clay pot, is highlighted for their functionalities. We also introduce the health benefits of using such salts in the production of fermented foods, particularly in the case of kimchi. The presence of salt in Korean fermented foods, known as the “Korean Paradox”, has been discussed, revealing the suppression of salt-related health risks through various probiotics, fermented metabolites and others. In Korea, solar sea salt and bamboo salt exhibited health benefits, especially their anticancer and antiobesity properties demonstrated in in vitro and in vivo studies. Deep-sea salt, sourced from the depths of the ocean, is considered safe and rich in minerals similar to solar sea salt. Although research on deep-sea salt itself and its utilization in fermented foods are still limited, the paper introduces its potential and prospects.

『동의보감(東醫寶鑑),내경편(內景篇)』에 나타난 소금에 관한 연구(硏究)

지명순 ( Myoung Soon Ji ),김용진 ( Yong Jin Kim ) 대한한의학원전학회(구 대한원전의사학회) 2010 대한한의학원전학회지 Vol.23 No.6

Salt is a vital inorganic substance to human body and is seasoning in food. It is an absolute alternating factor on fermented food. What`s more, in the oriental medicine, it is widely used to raise the pharmacological effect as a component of a prescription when processing a medicine, and when taking the medicine. Though, Importance of salt is often unaware and it is not used in the right way. focusing on 『東醫寶鑑·內景篇Donguibogam-Naegyeong』 I categorized the methods of salt`s prescription, dose, processing, seasoning, etc. The contents were compared and studied as well. When salt is used as a medicine, It is used as a main medicine, complimentary(aid) medicine, Jjim-Jil(hot towel or bath etc), vomiting medicine and gargling water. when taking the salt water with other medicine, depending on the type of the medicine, boiled salt water, warm alcohol or salt water, mixing powder medicine with salt water etc The methods are diverse. The reason to process medicine with salt or salt water is to bring the pharmacological Qi(energy) down to increase remedial value. When processing a medicine, kneading dough with salt water and the case using food ingredient as medicine salt was used as seasoning. Kneaded mud with salt were used to cover medicine or on the outer surface. This proves that it prevents the dryness and helps the medicine cooked even. Like this, salt is vital and highly-valued medicine in the oriental medicine. learning the right method of using salt and if it were used properly It is considered that it would increase the Pharmacological effect.