• Journal of Life Science
• /
• v.20 no.6
• /
• pp.922-928
• /
• 2010

This study was carried out to develop safe and novel anticoagulation agents from oriental medicinal herbs. From 33 medicinal herbs, 40 different ethanol extracts were prepared according to place of origin or extraction parts, and anticoagulation activities were evaluated by determination of thrombin time (TT), prothrombin time (PT) and activated partial thromboplastin time (aPTT). The average water content and average extraction ratio for the medicinal herbs were $6.85{\pm}2.26%$ and $5.27{\pm}4.25%$, respectively. Evaluation of TT at various concentrations of the extract led to the selection of Mucuna birdwoodiana, Prunus armeniaca, Cacalia ainsliaeiflora, Cinnamonum aromaticum, and Rhus javanica Linneas potent antithrombosis medicinal herbs. Evaluation of PT and aPTT showed that the extracts of R.javanica Linne, M. birdwoodiana, and P. armeniaca have strong anticoagulation activities. Determination of hemolytic activities of 40 different ethanol extracts against human red blood cells, however, showed that only M. birdwoodiana, C. ainsliaeiflora, C. aromaticum, and R. javanica Linnehas strong anticoagulation activity without hemolytic activity at a concentration of 500 mg/ml. Our results suggest that oriental medicinal herbs, which are under a mass-production system, have potentialas a safe and novel source of anticoagulants, as well being a thrombin-specific and coagulation factor-specific inhibitor.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.18 no.2
• /
• pp.517-521
• /
• 2004

The total phenolic contents and antioxidative activities of the ethanol and methanol extracts from 9 Korean medicinal herbs were tested for the application of skin care products such as soaf and lotion. For the evaluation of antioxidative activity of the extract the method of electron donating ability with resolution reagent DPPH(1 ,1-diphenyl-2-picryl hydrazyl) and TBARS (Thiobarbituric acid reactive substances) value were used in comparison with α-tocopherol and BHA. As the results, the total phenolic contents of the extracts calculated as chlorogenic acid were ranged from 0.063-0.124 mg/ml. All the medicinal plant extracts showed some appreciable antioxidative effects. Among them, Zanthoxylum piperitum, Cinnamomum cassia and Caesalpinia sappan were shown to have relatively high antioxidative effects comparable with BHA and α-tocopherol..

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2000.10a
• /
• pp.133-133
• /
• 2000

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.11
• /
• pp.1641-1656
• /
• 2019

The present paper reviews the findings of different research studies on the effect of natural ingredients in the Japanese quail (Coturnix coturnix japonica) diet on carcass characteristics and meat quality. The results show a relationship between the type and concentration of ingredients used in diets and carcass characteristics and meat quality. The inclusion of medicinal herbs (thyme, black seed, and mint), plants (canola), seeds (chickpea), spices (cinnamon and coriander), worms (earthworms), bee products (propolis), phytochemicals (lycopene), and edible fungi (common mushrooms) in the diet improved carcass quality characteristics compared to the control diets (basal diets). The inclusion of medicinal herbs (spearmint and green tea), spices (cinnamon), vegetables (tomato), plants (verbena and canola), seeds (marijuana), and edible fungi (oyster mushrooms) improved meat quality. In conclusion, the use of ingredients of natural origin in the diet of Japanese quail improves carcass quality characteristics and meat quality.

• Korean Journal of Pharmacognosy
• /
• v.45 no.3
• /
• pp.187-193
• /
• 2014

To identify potential gastrointestinal prokinetic agents, water and 70% ethanol extracts and isolated compounds from 41 different traditional medicinal herbs were evaluated for the stimulation of gastrointestinal (GI) motility in vivo. Of the 41 water and 70% ethanol extracts, 12 extracts were found to enhance GI motility activity in mice by more than 10%. The 12 extracts are as follows: Atractylodes japonica (root), Crataegus pinnatifida (flower), Aucklandia lappa (root), Inula helenium (root), Cynanchum wilfordii (root), Chinese Liriope platyphylla (root), Codonopsis pilosula (root), Glehnia littoralis (root), Pinellia ternate (tuber), Agastache rugosa (aerial part), Angelica decursiva (whole plant), and Peucedanum praeruptorum (whole plant). In particular, the extracts from Atractylodes japonica (root), Cynanchum wilfordii (root) and Angelica decursiva (whole plant) have demonstrated the highest GI motility activity. In addition, 26 isolated compounds from the medicinal herbs were tested, and 8 isolated compounds were found to be active. They are ${\alpha}$-ionone, ${\beta}$-ionone, trans-caryophyllene, cedrol, methyl-3,5-di-O-E-caffeoyl-quinate, lobetyolin, oleoyllinoleoylolein and cis-jasmone. ${\beta}$-ionone from Aucklandia lappa (root) showed the most potent GI motility activity. The active traditional medicinal herbs and isolated compounds might be therapeutically advantageous in the treatment of GI motility disorders.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.20 no.5
• /
• pp.1180-1186
• /
• 2006

This research was planned and executed to evaluate how the composition of Yak-sun(oriental diet therapy) can effect health conditions of people who are suffering from diet-related diseases like obesity and hyperlipidemia by taking Yak-sun in a form of nutritional supplement with our daily meals. We produced Jangswucha with Koekac, Sansa, Heshouwu, Wulong and evaluated how this tea effects on serum lipids and oxidative stress by clinical practices. Also we examined physical characteristics of Jangswucha. Brix, pH and titratable acidity of Jangswucha were 1.4, 5.50 and 0.05%. With this observation, we found out that this tea has significant effect on increase of HDL-cholesterol, decrease of LDL-cholesterol concentration in serum. Also this tea significant effect on decrease oxidative stress and homocystein content. We think that scientific and objective evaluation was done on the components of Yak-sun tea prescription. We concluded that we could apply the components not only in a form of tea, but also in other forms of various food. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other food and will also be a steppingstone for medicinal herbs to step foot in the field of functional food research, which already draws sizable attention world-wide.

• Korean Journal of Food Science and Technology
• /
• v.40 no.3
• /
• pp.277-282
• /
• 2008

Oriental herbs are reported as having potent functions for preventing many types of diseases. They also appear to have positive effects and potential capabilities for skin care. Among the many oriental herbs that are available, we chose to analyze four medicinal herbs, Korean red ginseng, Artemisia capillaries Thunb, Schizonepeta tenuifolia Briq, and Foeniculum vulgare Mill, because all are popular and considered as favorite medicinal plants in Korea. Extracts of the herbs were obtained by various methods such as using distilled water, ethyl ether, methanol, ethanol, benzene, 1-butanol, and chloroform. Nine phytochemicals were detected in the extracts: maltol, adenosine, b-pinene, menthone, pulegone, limonene, anethole, estragole, and fenchone, which reportedly have multi-functionalities. All phytochemicals were analyzed quantitatively by various chromatographic techniques such as HPLC and gas chromatography-mass (GC-MS) spectrometry. This article also presents the optimum conditions for extracting these 9 targeted phytochemical compounds that were derived from 4 popular oriental herbs, which could be useful for the efficient preparation of each phytochemical.

• Food Science and Preservation
• /
• v.21 no.1
• /
• pp.55-61
• /
• 2014

This study was to investigate the quality characteristics of brown rice mixed with white rice and boiled in hydrothermal extract of the medicinal herbs which was effective for diabetes in order to suggest a way of taking the rice everyday in Korean dietary life. The moisture content of the cooked rice was decreased with an increase of brown rice addition. The moisture content was same at Herbs extract ($H_2$). The physical properties of Herbs extract ($H_1$)and Herbs extract ($H_2$) showed a similar tendency. The hardness of the control, 100% of white rice, was lowest. The hardness was increased with increase of brown rice addition. The springiness, cohesiveness and gumminess tended to be decreased with increase of brown rice addition, while the chewiness was increased with increase of brown rice addition. In chromaticity, $H_1$ and $H_2$ revealed a similar trend. The color value L was decreased with increase of brown rice addition. The value a was decreased with increase of brown rice amount. On the contrary, the value b was increased with increase of brown rice amount. In the sensory test result of the cooked rice by using $H_1$, the appearance, taste, texture and the overall preference exhibited a tendency to decreased with increase of brown rice addition. The incase was similar to the rice cooked with $H_2$ and the overall preference showed a similar tendency, being highest at the sample added with 30% of brown rice.

• Korean journal of food and cookery science
• /
• v.18 no.4
• /
• pp.433-439
• /
• 2002

In order to increase the antioxidant effect and preference of jujube-omija herbal sauce, we added ethanol extracts of 12 kinds of food and 12 kinds of medicinal herb to the sauce, and then evaluated the antioxidant activity and sensory characteristics. The antioxidant activity of the jujube-omija herbal sauces was greatly increased by the addition of ethanol extracts of foods such as green tea, mugwort, mint, lemon, leek, etc. and those of medicinal herbs such as ginseng. pine needle, the root of arrowroot, orange peel, etc.. Due to the high content of phenolic compounds, the ethanol extracts foods and medicinal herbs appeared to be responsible for high electron-donating ability and low hydroperoxide productivity. While the jujube-omija sauce with the extracts of green tea, mugwort, ginseng and pine needle were not preferred by the panels due to bitter taste and aroma, those of lemon, fruit of Chinese quince, orange peel, etc. were preferred with their sweet and a little sour taste and showed a high antioxidant activity. Especially, lemon juice was the best to increase the antioxidant activity and the preference of the jujube-omija herbal sauce.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.4
• /
• pp.587-594
• /
• 2013

The hypoglycemic and hypolipidemic effects from Wa-song (Orostachys japonicus) extracts with mixtures of medicinal herbs (such as Baekbokyung, Changchul and Sa-in) were evaluated in the streptozotocin (STZ)-induced diabetic rats. Thirty-five Sprague-Dawley rats were assigned to five groups; normal, diabetic control (D-control), a group fed a medicinal herbs mixture (D-MH), and a group fed composites of O. japonicus with mixtures of medicinal herbs (1:1, D-MHOA and 3:1, D-MHOB). All were fed on their diet for 4 weeks. After 4 weeks, the body weight of all experimental groups increased compared to the diabetic control group, with the D-MHOB group having a significantly higher increase. Fasting glucose levels in all experimental groups (compared to the D-control group) significantly decreased after 2 weeks, but between 2~3 weeks, the levels in the D-MH group were similar to the D-MHOA group. After 4 weeks, the fasting glucose level of the D-MHOB group was the lowest compared to the other groups. In a test of oral glucose tolerance, blood glucose levels were highest 60 minutes after feeding glucose; however this level improved significantly in the groups fed an experimental diet compared to the D-control group. Glycosylated hemoglobin levels were 1.9 times higher in the D-control group than the normal (3.9%), but levels in the experimental groups were significantly decreased in D-MHOA and D-MHOB groups compared to the D-MH group. In the high amounts of O. japonicus to medicinal herbs mixture, total lipids and cholesterol significantly decreased in the serum, while HDL-C levels increased. GPT activity was significantly lower in the D-MHOB group compared to the other groups. Lipid peroxide levels decreased in the D-MHOA and D-MHOB groups compared to the D-MH group. Antioxidant activity was higher depending on the dose of O. japonicus. Overall, O. japonicus exhibited effective hypoglycemic and hypolipidemic actions enhanced by a combination of medicinal herbs.