摘要:
A composition for inhibiting ketohexokinase, for example, ketohexokinase-C (KHK-C) activity, may include a plant extract exhibiting at least IC50 (i.e., 50% KHK-C inhibition at a concentration in the range of from about 0.1 μg/mL to about 1000 μg/mL. The composition may be in a form suitable for oral ingestion. A method for inhibiting KHK-C activity in a subject may include administering a plant extract that exhibits at least 50% KHK-C inhibition at a concentration from about 0.1 μg/mL to about 1000 μg/mL. The administering may be done to treat or prevent at least one of sugar addiction, obesity, or metabolic syndrome. The administering may be done to provide a diminished craving in the subject from at least one member selected from the group consisting of craving of sugar, fructose, fructose-containing sugars, carbohydrates, and combinations thereof. The subject may be pre-diabetic, diabetic and or insulin resistant.
摘要:
The present invention is related to powder or extracts of plant leaves with anti-obesity effects and anti-obesity food comprising them, and more particularly, anti-obesity food compositions comprising powder or extracts of one or more selected from group consisting of persimmon leaves, buckwheat leaves, Chinese matrimony vine leaves, endive leaves, and a ginseng.The present invention is related to compositions comprising plant extracts or powder to reduce the weight of animals or human, and more particularly, boiling water extracts of persimmon leaves, buckwheat leaves and Chinese matrimony vine leaves and powder of persimmon leaves, buckwheat leaves and Chinese matrimony vine leaves were prepared and administered to animals or human to confirm effects of reduction of their weight and then health foods comprising the extracts or powder are produced wherein the healthy foods have very excellent effects on the reduction of weight of animals or human without side effects, thereby they have prominent effects on healthy food industry.
摘要:
An allergy preventive or itching preventive food containing persimmon leaves or a persimmon leaf extract, a persimmon leaf extract-containing cosmetic composition having the action of improving allergic rough skin conditions or alleviating itching, an allergy or itching preventive or therapeutic composition.
摘要:
An object of the present invention is to provide a senescence retarding agent that delays the onset of senescence symptoms and extends longevity, and is superior in safety. The senescence retarding agent of the present invention that achieves the object is characterized by containing a plant fermentation product as an active ingredient, the plant fermentation product being a mixture of the following: (a) a koji mold-fermented product of one or more kinds of beans and/or cereals selected from the group consisting of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese millet, foxtail millet, and millet; (b) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of fruits selected from the group consisting of mikan (mandarin orange), grape, apple, yama-budo (crimson glory grape), peach, kaki (Japanese persimmon), papaya, nashi (Japanese pear), watermelon, ume (Japanese apricot), fig, karin (Chinese quince), pumpkin, kumquat, yuzu (Chinese lemon), loquat, apricot, jujube, chestnut, matatabi (silvervine), and sumomo (Japanese plum) ; (c) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of root crops and/or potatoes selected from the group consisting of murasaki-imo (purple sweet potato), kikuimo (Jerusalem artichoke), carrot, onion, satsuma-imo (sweet potato), satoimo (taro), jinenzyo (Japanese yam), daikon (Japanese radish), akakabu (red turnip), gobo (burdock root), renkon (lotus root), yacon, yuri-ne (lily bulb), kuwai (arrowhead), ginger, garlic, and turmeric; (d) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of flowers and/or leaf vegetables selected from the group consisting of cabbage, shiso (perilla), mulberry leaves, dokudami (Korean houttuynia), yomogi (wormwood), kumazasa (kuma bamboo grass), and dandelion; (e) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seaweeds selected from the group consisting of kombu (sea tangle), wakame (Undaria pinnatifida), and mozuku (Nemacystus decipiens); (f) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seeds selected from the group consisting of black sesame seeds, walnuts, and ginkgo nuts; and (g) a yeast- and/or lactic acid bacterium-fermented product of one or two kinds of mushrooms selected from the group consisting of maitake (Grifola frondosa) and shiitake (Lentinus edodes).