• The Journal of the Convergence on Culture Technology
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• v.4 no.3
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• pp.253-259
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• 2018

Astrigent persimmon fruit resources have been used traditionally to treat different systemic diseases and acclaimed for various biological activities including hair growth. This study investigates the hair restoration efficacy of astrigent persimmon fruit extracts on genetically predisposed to balding pattern Black mice model. Water extract of astrigent persimmon fruit(10 mg/mouse/day) with standardized vehicle formulation, only vehicle and positive control minoxidil (2%) were applied daily until completion of two full hair growth generations. The changing pattern of hair growth were observed through two hair growth generations of C57BL/6 Black mice. The hair existing area and hair length was increased significantly (P > 0.001) in astrigent persimmon fruit treated mice than vehicle-treated control mice. Furthermore, histological assessment revealed that the number of hair follicles did not remarkably increase after astrigent persimmon fruit treatment in compare to control mice. Thus, our data revealed that the topical application of astrigent persimmon fruit may promote hair growth in nude mice by extend the hair existing area and increase hair length which is an indicator of prolong anagen phase.

• Food Science and Preservation
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• v.6 no.1
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• pp.66-70
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• 1999

The mechanism of natural removal of astringency and seasonal changes of tannin substance in sweet persimmon(Fuyu) and astrigent persimmon(Chungdo Bansi)were investigated. Tannin productivity of astringent persimmon fruit was higher than that of sweet perimmon fruit during growth. In the reactivity of tannin to acetaldehyde, it was observed that tannin from sweet persimmon have a milder chemical properties than that from astrigent persimmon. The threshold value of astringency on sweet persimmon tannin was higher than that of astrigent persimmon tannin. Tannin substances from sweet persimmon distributed mainly in lower molecular weight range at harvest stage, but those from astrigent persimmon distributed mainly in higher molecular weight range. Therefore, the natural removal of astringency was related to difference of tannin productivity, threshold value of astringency, reactivity and qualitative difference of tanni.