• Advances in Traditional Medicine
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• v.6 no.2
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• pp.144-156
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• 2006

The effect of aqueous and alcoholic extracts of the fruit, leaf and stem of Melia azedarach Linn. (Meliaceae) on the spontaneous movements of both the whole worm and the nerve-muscle (n.m.) preparation of Setaria (S.) cervi and on the survival of microfilariae in vitro was studied. Alcoholic extracts of fruit, leaf and stem caused inhibition of the spontaneous movements of the whole worm and the n.m. preparation of S. cervi, while only aqueous extract of fruit caused inhibition of the spontaneous movements of the whole worm and the n.m. preparation of S. cervi. The initial stimulatory effect was not observed by the aqueous and alcoholic extracts of fruit on n.m. preparation. The concentrations required to inhibit the movements of the whole worm and n.m. preparation for alcoholic extracts of fruit, leaf and stem were 250, $40\;{\mu}g/ml$; 280, $40\;{\mu}g/ml$ and 270, $25\;{\mu}g/ml$ respectively, whereas an aqueous extract of fruit caused inhibition of whole worm and n.m. preparation at $200\;{\mu}g/ml$ and $40\;{\mu}g/ml$ respectively. Alcoholic extracts of the fruit, leaf and stem and aqueous extract of the fruit of M. azedarach caused concentration related inhibition on the survival of microfilariae (m.f.) of S. cervi. The $LC_{50}$ and $LC_{90}$ as observed after 6 h were found to be 5, 15, 10, 20 ng/ml and 10, 25, 20 and 35 ng/ml, respectively. This work was conducted in view of the exploration of potential antifilarial herbal drug.

• Journal of Life Science
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• v.27 no.4
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• pp.417-422
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• 2017

The purpose of this study was to investigate the role of the Vaccinum oldhami fruit extract as a cosmetic additive. As a result of having macrophage (RAW 264.7) measured a cell toxicity effects of 70% ethanol extract from Vaccinum oldhami fruit, it shown 118% with toxicity at $500{\mu}g/ml$ concentration. In nitric oxide synthesis inhibition effect, 70% ethanol extracts from Vaccinum oldhami fruit shown 47.3% at $1,000{\mu}g/ml$ concentration. The iNOS, COX-2 protein expression inhibitory effect by western blot of 70% ethanol extract from Vaccinum oldhami fruit was decreased by 36.13%, 29.61% at $500{\mu}g/ml$ concentration. And iNOS, COX-2 mRNA expression inhibitory effect by reverse-transcription-PCR of 70% ethanol extract from Vaccinum oldhami fruit was decreased by 62.25%, 90.07% at $500{\mu}g/ml$ concentration. All these finding that extract from Vaccinum oldhami fruit could prove that their have effects anti-inflammatory efficacy. And extract from Vaccinum oldhami fruit has potential as a cosmetic ingredients.

• Journal of the Korean Applied Science and Technology
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• v.32 no.3
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• pp.439-450
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• 2015

Akebia quinata fruit(AQF), as identified in the preceding paper, polyphenols and other phenolic components of saponin also has similar or higher levels. The purpose of this study is to analyze the effect of akebia quinata fruit extract, well-known for soothing, anti-oxidizing effects, on the improvement of the moisture, sebum, melanin, erythema content of facial skin. As a result of measuring DPPH radical scavenging activity to examine independent anti-oxidation of AQF, there was a slight scavenging activity. Compared to before the usage of cream, a group who used cream with akebia quinata fruit extract showed a very slight increase in the moisture content and slight decrease in the sebum, melanin, erythema on their faces after 4 weeks of tests, indicating that there was some statistically significant changes found. This study proves that the akebia quinata fruit(AQF) extract has a positive effect on the overall improvement of facial skin and it also implies that the akebia quinata fruit extract has high potential as an ingredient of cosmetic products.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.708-714
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• 2003

Oddi is a mulberry (Morus alba L) fruit which has antiinflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of Oddi-Pyun which was manufactured with various addition levels (0, 0.5, 1, 2, 4％) of Oddi extract according to the traditional Korean Kwaypun (a kind of jelly) methodology. Oddi-Pyun was made with various levels of Oddi extract, mungbean starch (9％) and sugar (30％). To establish the additional amount of mulberry fruit extract, sensory evaluation and physical test were carried out. From the results of sensory evaluation, the 2％ of Oddi-Pyun was judged as the best in terms of color, flavor, hardness and elasticity. According to texture characteristics (hardness, adhesiveness, springiness, gumminess and chewiness), 1.0％ and 2.0％ of Oddi-Pyun were judged as the best. The contents of Ca (69.50, 74.75, 84.25, 100.60, 183.55ppm), Mg(27.37, 29.38, 34.20, 46.73, 97.45ppm) and Fe (320.23, 572.45, 680.50, 725.95, 906.50ppb) increased with increasing Oddi extract. Therefore, the optimal added amount of extract for the manufacture of Oddi-Pyun was proposed as 2％ to the total weight. It was concluded that this Oddi-Pyun would be helpful to improve the health status of rheumatics and patients with similar diseases.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• Journal of Life Science
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• v.14 no.5
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• pp.727-731
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• 2004

The composition of fruit body extract and mycelium in Cordyceps militaris has been investigated to determine the nutritional value. The nutritional compositions of fruit body extract were as follows; the content of crude fat, carbohydrate, crude protein were 0.16%, 3.10% and 1.05%, respectively. And content of crude fat, carbohydrate, crude protein in mycelium were 14.01 %, 54.70% and 20.54%, respectively. Potassium concentration in 1.36 g/100ml sample of fruit body extract was high up to 79.09 mg/100 g and Ca, P, Mg, Na, Mn, Zn and Cu were followed. As well, potassium concentration in 0.50 g/100 ml sample of mycelium was high up to 1,679.96 mg/100 g and P, Mg, Ca, Na, Fe, Mn, Zn and Cu were followed. There were 21 and 22 amino acids in fruit body extract and mycelium, respectively. The total content of 21 amino acids in fruit body extract was 223.78 mg/100 ml. It is more than 147.40 mg/100 ml which total content of 22 amino acid in mycelium. But the total content of essential amino acids in mycelium were higher than fruit body extract. The total content of 10 vitamin in fruit body and mycelium were 13.88 mg/100 g and 221.23 mg/100 g respectively, and the total content of vitamin in mycelium was sixteen times as more as fruit body extract.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.647-652
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• 2018

Extracts from bay leaves, Chongbaek (Allium fistulosum L.), Hutgae (Hovenia dulcis Thunb.) fruit, and green tea, using Soju (Korean alcohol, $30^{\circ}$) as a solvent were analyzed for their antioxidative properties. The eels were evenly coated with the extract concentration equivalent to 2% of their total weight and dried for 15 hours at $35^{\circ}C$ using an air blower. The DPPH radical scavenging effect, acid value and peroxide value of semi-dried eel, and linoleic acid peroxidation of eel oil were investigated. The highest level of DPPH radical scavenging was found in green tea extracts, followed by Hutgae fruit extract and bay leaves extract (p<0.05). The acid value and peroxide value of Hutgae fruit extracts coated eels refrigerated for 21 days were the lowest followed by the green tea extract coated eels. During the 20 days reaction period, all four kinds of extracts analyzed were found to effectively decrease linoleic acid peroxidation. Among them, Hutgae fruit and green tea extracts decreased the peroxide content of eel oil steadily and for a longer period when compared to other extracts. In conclusion, pre-application of Hutgae fruit and green tea extracts on eels before drying was found to be effective in delaying peroxidation in eels during the drying process and refrigeration.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.499-502
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• 2019

Poly(ADP-ribose) polymerase (PARP) is a nuclear enzyme which is activated in response to DNA damage, and which mediates DNA repair. PARP inhibitors can be used to reduce resistance of cancer cells to anticancer treatments. The objective of this study was to investigate the effects of selected phytochemicals and fruit extracts on PARP activation in MCF-7 breast cancer cells subjected to oxidative stress. Pre-incubation with epigallocatechin gallate (EGCG), apple extract (AE), cranberry extract (CE), or grape extract (GE) for 2 hours at test concentrations reduced PARP activity induced upon treatment with hydrogen peroxide in a dose-dependent manner (p<0.05). GE was found to be the most efficient PARP inhibitor among the fruit extracts examined. These results suggest that phytochemicals of fruit extracts might be used as PARP inhibitors in order to assist anticancer agents.

• Journal of Pharmacopuncture
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• v.16 no.1
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• pp.21-29
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• 2013

Objective: The study was carried out to evaluate the hepatoprotective and antioxidant potential of Ziziphus mucronata (ZM) fruit extract. Methods: The different types of fruit extract were prepared by soaking the dry powdered fruit in different solvents followed by rotary evaporation. Each extract was tested for its phenol content and antioxidant activities. An in vivo study was performed in Sprague-Dawley (SD) rats. Thirty adult male SD rats (aged 21 weeks) were divided into six groups of five rats each and treated as follows: The normal control (NC) received distilled water while the dimethoate control (DC) received 6 mg/kg.bw.day-1 dimethoate dissolved in distilled water. The experimental groups E1, E2, E3, and E0 received dimethoate (6 mg/kg.bw) + ZMFM (100 mg/kg.bw-1), dimethoate (6 mg/kg.bw) + ZMFM (200 mg/kg.bw-1), dimethoate (6 mg/kg.bw) + ZMFM (300 mg/kg.bw-1), and ZMFM (300 mg/kg.bw-1) only. Both the normal control and the dimethoate control groups were used to compare the results. After 90 days, rats were sacrificed, blood was collected for biochemical assays, and livers were harvested for histological study. Results: High phenol content was estimated, and 2, 2-diphenyl-1-picryl hydrazyl radical (DPPH) spectrophotometric, thin layer chromatography (TLC) and 2, 2-Azobis-3-ethyl benzothiazoline-6-sulphonic acid (ABTS) assays showed a high antioxidant activity among the extracts. The preventive effects observed in the E1, E2 and E3 groups proved that the extract could prevent dimethoate toxicity by maintaining normal reduced glutathione (GSH), vitamin C and E, superoxide dismutase, catalase, cholineasterase and lipid profiles. The preventive effect was observed to be dose dependent. The EO group showed no extract-induced toxicity. Histological observations agreed with the results obtained in the biochemical studies. Conclusion: The study demonstrated that ZM methanol fruit extract is capable of attenuating dimethoate-induced toxicity because of its high antioxidant activity.

• Korean Journal of Exercise Nutrition
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• v.25 no.3
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• pp.8-15
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• 2021

[Purpose] Excessive reactive oxygen species (ROS) induced by prolonged high-intensity exercise can cause structural and functional damage. Antioxidant polyphenol supplementation, which reduces ROS levels, may improve high-intensity exercise performance. We evaluated the effect of lychee fruit extract, which contains high levels of low-molecular-weight oligomerized polyphenols, on high-intensity exercise performance. [Methods] Ten male athletes were included in an open-label trial that consisted of control and intervention phases, with a 7-day washout period between phases. The participants were administered oligomerized lychee fruit extract for seven days, whereas no intervention was given in the control phase. High-intensity intermittent exercise and the Wingate test were performed. The power output, blood lactate levels, reactive oxygen metabolite levels, biological antioxidant potential, heart rate, and rate of perceived exertion were measured. [Results] The average power output was significantly higher in the intervention phase than in the control phase (P < 0.01), while the change in blood lactate levels was significantly lower in the intervention phase than in the control phase (P < 0.05). The average heart rate was significantly higher in the intervention phase than in the control phase (P < 0.05), without changing the rate of perceived exertion. Although there was no difference in reactive oxygen metabolite levels between the phase, the change in biological antioxidant potential was larger in the intervention phase than in the control phase (P = 0.06). The Wingate test showed no significant differences between the phase. [Conclusion] Short-term loading with oligomerized lychee fruit extract may increase performance during high-intensity intermittent exercise by improving metabolism.