::: KOOKSOONDANG :::

The best wine starts from the best ingredients.

To prove the superiority of nuruk and the traditional Korean wines, KOOKSOONDANG has been researching on the protection of the stomach, heart diseases, and stroke (high blood pressure, suppression of blood clotting and high blood pressure), as well as the suppression of cancer. The results of the research on the prominent characteristics of nuruk and the traditional Korean wines are as follows:

Patents Related to the Functions of the Traditional Korean Wines


1	Compound for the restriction of blood vessel formation containing a Rhizopus strain	10-2007-0096979
2	Compound for the cure or prevention of the inflammation of the stomach or peptic ulcer containing a Rhizopus strain	10-0616914

Thesis Related to the Functions of the Traditional Korean Wines


1	The Cytotoxic Effects of Korean Rice Wine (Yakju) on Cancer Cells	Korean Journal of Food Science and Technology (2004)
2	The Gastroprotective Effect of Korean Rice Wine (Yakju)	Korean Journal of Food Science and Technology (2004)
3	The Nuruk Extract Inhibits the LPS-induced Production of Nitrite and IL-6 in the RAW264.7 Cells by Blocking the Activation of p38 MAPK	J. Microbiology and Biotechnology (2008)
4	The Cytotoxic and Anti-inflammatory Activities of the Lipids from Nuruk (Rhizopus oryzae KSD-815)	Korean Society for Applied Biological Chemistry (2008)
5	The Effect of the Korean Rice Wine (Yakju) on the In-Vitro and In-Vivo Progression of the B16BL6 Mouse Melanoma and HRT18 Human-Colon Adenocarcinoma Cells	Korean Journal of Food Science and Technology (1998)
6	The Quality Characteristics of Pork with Jubak (Sulchigegie)	Korean Society of Food Culture (2006)