The present invention relates to functional food including, as a main ingredient, vinegar obtained by microbial fermentation of dendropanax morbifera lev. and a method for preparing the same. The dendropanax morbifera lev. fermentation vinegar component according to the present invention promotes blood vessel relaxation in a circulatory system and generation of nitrogen oxide known as a neurotransmitter in a central nervous system and a defensive substance in an immune system, and thus anti-inflammatory and anti-allergic effects can be anticipated. In addition, the amounts of secretion of TNF-alpha and IL-1beta, which are immunoactive cytokines, are increased, and thus a function as an immune enhancer can be provided. Furthermore, an anti-fibrin clot activity suppressing fibrin clot formation is shown. When a fibrin clot as a main blood clot component was formed through fibrin clot assay, very high suppression efficacy was confirmed to be present in the dendropanax morbifera lev. fermentation vinegar and the efficiency increased in a concentration-dependent manner. When a blood clot was formed from an experimental animal blood through anti-blood clot activity assay, blood clot suppression efficacy presence in the dendropanax morbifera lev. fermentation vinegar was confirmed. A suppression efficacy comparable to u-PA suppression efficacy was confirmed along with a significant blood circulation effect. Moreover, an anti-clotting effect suppressing a human-derived plasma clotting reaction was confirmed in the dendropanax morbifera lev. fermentation vinegar through calcium re-addition time assay. A neutral fat component is decomposed and lipolytic activity similar to or higher than lipase in efficacy is shown, and thus the present invention can be used as food requiring this.COPYRIGHT KIPO 2016본 발명은 황칠을 미생물 발효시켜서 얻은 식초를 주성분으로 포함하는 기능성 식품 및 그의 제조 방법에 관한 것이다. 본 발명에 따른 황칠 발효 식초 성분은 순환기계에서는 혈관 이완 작용, 중추신경계에서는 신경 전달 물질로, 면역계에서는 방어 물질로 알려진 산화질소의 생성을 촉진함으로써 항염증 및 항알러지 효과를 기대할
