| 摘要 |
The concept of phytochemicals collectively refers to all chemicals made from the root or leaves of a plant. The phytochemicals restrict the growth of a competing plant in a plant itself, or protect the body of the plant from various microbes, harmful insects, etc. Furthermore, the phytochemicals permeate into the body of a person and perform an antioxidative function or a cell damage inhibiting function, thereby maintaining the health of the person. The phytochemicals are being actively researched on the basis of advanced countries such as the United States, Canada, Japan, etc. The known phytochemicals include aspirin extracted from the bark of a willow tree, quinine which is a specific medicine for malaria, phenol and tannin which inhibit generation of carcinogens, etc. As a result of research, it is verified that various fruits and vegetables contain flavonoid, green and yellow vegetables contain carotenoid, and garlic and onion contain allicin, which is a kind of sulfur compound, or the like. Especially, the phytochemicals of vegetables or fruits are contained in great quantities in colorful and dark pigments, and in great quantities in red, orange, yellow, purple and green pigments by color. In addition, the phytochemicals are contained even in white-colored garlic and mushroom and black-colored beans and grains. It is verified that the phytochemicals are rich in vitamins and inorganic salts and have an effect on cancer prevention, antioxidative action, blood cholesterol reduction, inflammation reduction, etc., and the phytochemicals is being actively researched for development of medicines, food ingredients, etc. LB broth is sterilized in an electric rice cooker for 15 minutes. Bacteria supplied from KCTC are streaked and cultured on an LB plate. The bacteria are grown in the LB broth for one day and used in a paper disc method. |
