SEOUL, South Korea, July 10, 2018 /PRNewswire/ -- Recognized for superior taste, Hanwoo (Korean Beef) has been helpful in maintaining vascular health to Hong Kong residents.
According to Hanwoo Board in South Korea, "a study on the identification of the effects of improving blood cholesterol of Hanwoo (Korean Beef) fats" conducted by Professor Joo Sun-tae et al. in Gyeongsang National University showed that Hanwoo contains significantly higher oleic acid rates known as polyhydric unsaturated fatty acid and affected vascular health.
The mean percentage of oleic acid contained in Hanwoo marbling accounts for 50.62%, which is up to 10% higher than other different types of beef. Higher oleic acid reduces the percentage of saturated fatty acid and increases the percentage of cholesterol, thereby dropping Atherogenic Index(AI) and affecting good vascular health. In other words, oleic acid is unsaturated fatty acid that reduces the level of cholesterol contained in blood. It facilitates blood circulation, reduces blood pressure, and helps to prevent cardiovascular diseases.
Another study demonstrates this finding. In "A study on the identification of the characteristics of health functionalities of Hanwoo (Korean Beef)," Choi Chang-bon et al., of Yeongnam University in South Korea, conducted an experiment in which mice ate Hanwoo and beef produced in other countries for a month and their blood was analyzed. The study found that mice that ate Hanwoo showed less than one third of blood cholesterol and neutral fats compared to mice that ate beef produced in other countries.
Hanwoo Board stated, "the reason why Hanwoo is more nutritional than other types of beef is that only superior and fresh meats are provided to consumers due to its excellent DNA and thorough management system ranging between nurturing, butchery, processing, and sale."
Since Hanwoo was first released in the local beef market in 2015, it has become a luxurious and premium food and continues to increase its market share.
