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Agricultural by-products of Capsicum annuum, including leaves and stems, are largely discarded despite being rich sources of bioactive compounds such as polyphenols and flavonoids. This study aims to investigate the potential of pepper by-product extracts as novel agents for improving blood circulation and preventing cardiovascular diseases.

The research focuses on elucidating the mechanisms by which these extracts regulate platelet activation, thrombus formation, endothelial function, oxidative stress, and inflammatory responses. Furthermore, their applicability as functional food ingredients and natural therapeutics for vascular health will be evaluated. The study is expected to provide scientific evidence for the valorization of agricultural waste and the development of high-value natural products for cardiovascular health promotion.

[Brief Introduction of Speaker]

I am a Principal Researcher at the Korea Institute of Oriental Medicine (KIOM). His research focuses on platelet biology, thrombosis, vascular inflammation, and the development of natural products for cardiovascular health. He has conducted extensive studies on the discovery of bioactive natural compounds and the elucidation of their pharmacological mechanisms in blood circulation improvement and cardiovascular disease prevention.

Recently, his research has expanded to AI-assisted natural product discovery, organoid-based disease models, and human-mimetic systems for translational biomedical research. He is actively involved in the development of functional foods and natural-product-based therapeutics.​ 

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Introduction to Ongoing Health Funtional Food Policy initiatives, including the GMP System, Official Marks, Consumer Safety information, and Export support.

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Introduction to the 2026 proposed amendments to the Standards and Specifications for Health Functional Foods, including the addition of new nutrients and changes to the permitted scope of other ingredients​

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​ - (present) Food Standard Division, MFDS

- (Previously) General Audit and Policy Division, MFDS 

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1. Global Trends in Health Functional Food Safety Management

3. Introduction to Health Functional Food Export Support Programs 

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​1.(Former)Director of R&D Department(KAHAS)

2.(Current)Director of Future Strategy Project Association(KAHAS) 

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1. Development Background

4. Commercialization and Product Application 

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​Since 2007, I have worked at CJ CheilJedang, developing health functional foods and conducting research on functional ingredients. In 2024, I joined Samyang Foods to lead its healthcare R&D and currently serve as Head of Spindle Development. 

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Presentation on R&D strategies for global market based on the case of lime peel extract (BENESOMNO), an approved health-functional ingredient​

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​Current) Professor, Department of Food Science and Technology, Pukyong National University

Current) CEO, Nutra-it Inc.

Previous) Principal Research Scientist, Korea Food Research Institute