Patents

1. Patent No. 10-0376414 for dietary supplement compositions for taeyang physiological type
2. Patent No. 10-0376413 for dietary supplement compositions for taeeum physiological type
3. Patent No. 10-0376412 for dietary supplement compositions for soyang physiological type
4. Patent No. 10-0376411 for dietary supplement compositions for soeum physiological type
5. Patent No. 10-0748440 for raw food extracts by physical types of constitution with the effect of immunity improvement

 Research Achievements

1. Technique of classifying food by physical constitution based on the Sasang typology (four cases of patent registration)
2. Technique of classifying raw food extracts by physical types of constitution with the effect of immunity improvement (one case of patent registration)
3. Database about the features and efficacy of raw materials for food
4. Registration of the R & D Center acknowledged by the Korea Industrial Technology Association
5. An Industry–Academy Research Consortium Project with Kangwon National University
   ․ Developed technology to reduce harmful microbes to secure raw food hygiene in May 2003
   ․ Completed the first test to prove the effect of immunity improvement in January 2004, which confirmed Three & Four’s raw foods by physical constitution improved immunity by a significant range
   ․ Conducted an experiment to discover DNA involved in the expression of each constitution in January 2004
   ․ Developed natural antibacterial, functional water to reduce harmful microbes in nonheated vegetables in June 2004
   ․ Completed the second test for research on immunoreactivities in March 2005, which confirmed food materials by constitution improved immunity by a significant range
   ․ Completed the final test for developing raw food tailored to types of constitution to strengthen immunity in April 2007, which proved the research regarding a correlation between types of constitution and immunity improvement.
6. A paper presented through research with Kangwon National University–Three & Four Joint Technology Development Consortium was acknowledged as the best at the Journal of Food Science and Nutrition.
7. Signed a Hallym University–Three & Four Joint Research Consortium Project
   ․ Hallym University College of Medicine conducted research on the adjustment of body water and fluids in 2010.
   ․ Research on the effect of natural extracts of inhibiting cells that cause brain cancer was posted on the Korean Journal of Physiology & Pharmacology in 2012.
8. Results of research on immunoreactivities of raw food by constitution using human immune cells were posted on the Korean Journal of Food and Nutrition in 2014.
   Currently, Three & Four’s researchers are ceaselessly conducting research and preparing papers.