• Korean Journal of Plant Resources
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• v.13 no.1
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• pp.35-40
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• 2000

The results from the determination of contents of components in Schizandra nigra are as follows. The contents of malic acid and citric acid in Schizandra nigra was 38,691 and 3,330 ppm/dry weight 100g. The contents of total phenolic compounds in Schizandra nigra was 1.560%. The predominating phenolic acid was cinnamic acid, gentisic acid, coumalic acid, chlorogenic acid and ferulic acid. Contents of crude lipids in Schizandra nigra was 160.5mg/g. Most of fatty acid in lipids was oleic acid, linoleic acid and linolenic acid as a unsaturated fatty acid, and palmitic acid as a saturated fatty acid. In case of essential oils, The predominating components in Schizandra nigra was caryophyllene, calarene, cubebene, acoradiene and $\beta$-himachalene.

• Korean Journal of Plant Resources
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• v.15 no.1
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• pp.1-7
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• 2002

The results from the determination of contents of chemical components in Schizandra chinensis are as follows. The contents of malic acid and citric acid in Schizandra chinensis was 38,691 and 3,330 ppm/100g dry weight. The contents of total phenolic compounds in Schizandra chinensis was 1.560%. The predominat phenolic acids were cinnamic acid, gentisic acid, coumalic acid, chlorogenic acid and ferulic acid. Contents of crude lipids in Schizandra chinensis. was 160.5mg/g. Most of fatty acids in lipids were oleic acid, linoleic acid and linolenic acid which are unsaturated fatty acids, and palmitic acid which is saturated fatty acid. In case of essential oils, the predominat components in Schizandra chinensis were caryophyllene, calarene, cubebene, acoradiene and ${\beta}$-himachalene

• Bulletin of the Korean Chemical Society
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• v.22 no.2
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• pp.234-236
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• 2001

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.792-798
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• 1994

In order to investigate the antioxidant activity of phenolic compounds contained in domestic Meju and Doenjang , the methanolic extract from defatted Meju and Doenjang was fractionated into the phenolic acid and the isoflavone fractions by alumina column and polyamide-6 column chromatography, respectively. Both phenolic acid and isoflavone fractions exhibited an identical antioxidative effect against the oxidation of linoleic acid. GC analysis revealed that the phenolic acid fractio contained vanillic , chlorogenic ,p-coumalic , ferulic, and caffeine acid. The content of caffic acid was greater than 70% in the phenolic acid fraction and the content of vanillic and chlorogenic acids were disappeared during fermentation, and thus, the facts are thought to be reasons for the low antioxidant activity of the phenolic aicd fraction from Doenjang. Similarly, the isoflavone fraction cotained daidzin, glycitin-65-0 glucosider and genistin and their aglycons such as daidzein, glyciten and genistein. The content of daidzin and genistin in Meju dramatically decreased at the early stage of fermentation ,whereas the content of daidzein an dgenistein rather increased ; however, these change in isoflavone contents did not affect the antioxidant activity of isoflavone fractions.

• Journal of Nutrition and Health
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• v.43 no.4
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• pp.374-381
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• 2010

This study was performed to examine the diet effect of green coffee bean extract on body fat reduction. Overweight/obese women (body mass index > $23\;kg/m^2$ or body fat > 27%) who were not diagnosed any type of disease were included in this study and subjects were randomly assigned to green coffee bean extract group (n = 23) or placebo group (n = 20). We measured anthropometric parameters, abdominal fat distribution by computed tomography and blood components before and after the 8-weeks intervention period. After supplementation, green coffee bean extract group showed a significant reduction of body weight (p < 0.01), body fat percent (p < 0.01), total fat area at L1 vertebra (-4.8%, p < 0.05) and visceral fat area at L4 vertebra was(-4.7%, p < 0.05). In addition, total fat area and visceral fat area at L1 vertebra decreased significantly in green coffee bean extract group compared with placebo group (p < 0.05, p < 0.05 respectively). The result of present study demonstrated that the supplementation of green coffee bean extract for 8 weeks can give beneficial effects on body fat reduction and visceral fat accumulation.