References
- Al-Reza SM, Yoon JI, Kim HJ, Kim JS and Kang SC. (2010) Anti-inflammatory activity of seed essential oil from Zizyphus jujuba. Food and Chemical Toxicology. 48:639-64 3. https://doi.org/10.1016/j.fct.2009.11.045
- Ann YG, Kim SK and Shin CS. (1997). Sugars in Korean jujube fruit and jujube fruit drink. Journal of the Korean Society of Food Science and Nutrition. 10:314-319.
- Association of Official Analytical Chemists(AOAC). (2005). Official methods of analysis. Association of Official Analytical Chemists. Tacoma. WA, USA. p.114-118.
- Bae KH, Lee SM, Lee ES, Lee JS and Kang JS. (1996). Isolation and quantitative analysis of betulinic acid and alphitolic acid from Zizyphi fructus. Yakhak Hoeji. 40:558-562.
- Choung MG. (2002). Variation of bioactive component contents in plant parts of Paeonia lactiflora Pall. Korean Journal of Medicinal Crop Science. 10:392-398.
- Chungcheongbukdo Agricultural Research and Extension Services (CARES). (2017). Jujube cultivation techniques. Chungcheongbukdo Agricultural Research and Extension Services. Cheongju, Korea. p.3-13.
- Cyong JC and Takahashi M. (1982). Identification of guanosine 3':5'-monophosphate in the fruit of Zizyphus jujuba. Phytochemisty. 21:1871-1874. https://doi.org/10.1016/0031-9422(82)83005-7
- Fulda S. (2008). Betulinic acid for cancer treatment and prevention: A review. International Journal of Molecular Sciences. 9:1096-1107. https://doi.org/10.3390/ijms9061096
- Han BH and Park MH. (1987). Sedative activity and its active components of Zizyphi fructus. Archives of Pharmacal Research. 10:208-211. https://doi.org/10.1007/BF02857741
- Kim IH, Jeong CH, Park SJ and Shim KH. (2011). Nutritional components and antioxidative activities of jujube(Zizyphus jujuba) fruit and leaf. Journal of the Korean Society of Food Science and Nutrition. 18:341-348.
- Kwon YI, Jung IC, Kim SH, Kim SY, Lee JS and Lee JS. (1997). Changes in properties of pitted jujube during drying and extraction. Agricultural Chemistry and Biotechnology. 40:43-47.
- Lee KH, Yoon YJ, Kwon HW and Lee EH. (2018). Antioxidant component and activity of different part extracts in apple(Malus domestica cv. Fuji). Korean Journal of Food and Nutrition. 31:858-864. https://doi.org/10.9799/KSFAN.2018.31.6.858
- Lee SM, Park JG, Lee YH, Lee CG, Min BS, Kim JH and Lee HK. (2004). Anti-complementary activity of triterpenoides from fruits of Zizyphus jujuba. Biological and Pharmaceutical Bulletin. 27:1883-1886. https://doi.org/10.1248/bpb.27.1883
- Ministry of Food and Durg Safety(MFDS). (2014). The Korean pharmacopoeia, General tests processes and apparatus. Ministry of Food and Durg Safety. Cheongju, Korea. p.57-73.
- Ministry of Food and Durg Safety(MFDS). (2018). Guidelines for preparation of submission data for recognition of functional. Ministry of Food and Durg Safety. Cheongju, Korea. p.25-32.
- Na HS, Kim KS and Lee MY. (1996). Effect of Jujube methanol extract on the hepatotoxicity in CCl4-treated rats. Journal of the Korean Society of Food Science and Nutrition. 25:839-845.
- Okamura N, Nohara T, Yagi A and Nishioka I. (1981). Studies on the constituents of Zizyphi fructus. III. Structure of dammarane-type saponins. Chemical and Pharmaceutical Bulletin. 29:676-683. https://doi.org/10.1248/cpb.29.676
- Park BH, Chae KY and Hong JS. (2008). Physicochemical characteristics of Jujube concentrates prepared by boiling. Journal of the East Asian Society of Dietary Life. 18:190-197.
- Rhee YK, Kim DH and Han MJ. (1998). Inhibitory effect of Zizyphi fructus on β-glucuronidase and tryptophanase of human intestinal bacteria. Korean Journal of Food Science and Technology. 30:199-205.