Seonghui Kim a,b, Min Young Um c, Jin-Kyu Han d, Duhyeon Kim a, Yunjin Choi b, Gibeom Choi a, Chaeyoung Bang e, Youngtaek Oh f, Jang H. Youn f, Suengmok Cho a,b,f
aDepartment of Food Science and Technology, Institute of Food Science, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea
bResearch & Development Center, Nutra-it Inc., 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea
cResearch Division of Food Functionality, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-meyon, Wanju, Jeonbuk 55365, Republic of Korea
dSeoul Sleep Center, Seoul 06041, Republic of Korea
eGreen Store Inc., R&D Center, Seoul 08501, Republic of Korea
fDepartment of Physiology and Neuroscience, Keck School of Medicine of University of Southern California, 1975 Zonal Avenue, Los Angeles, CA 90033, USA
Corresponding authors: Jang H. Youn, Suengmok Cho