Methods of maintaining general oral care as well as reducing inflammation, pain, and bruising after oral surgery with a homeopathic recovery kit are disclosed.

Methods of maintaining general oral care as well as reducing inflammation, pain, and bruising after oral surgery with a homeopathic recovery kit are disclosed.

Methods of maintaining general oral care as well as reducing inflammation, pain, and bruising after oral surgery with a homeopathic recovery kit are disclosed.

The present invention relates to an anti-influenza virus composition containing a Poncirus trifoliata extract as an active ingredient. The composition of the present invention inhibits influenza virus replication and infection, thereby exhibiting excellent effects in the prevention and treatment of influenza virus infection. The present invention provides a composition for preventing, treating, or alleviating diseases caused by influenza virus.

The present invention relates to an anti-influenza virus composition containing a Poncirus trifoliata extract as an active ingredient. The composition of the present invention inhibits influenza virus replication and infection, thereby exhibiting excellent effects in the prevention and treatment of influenza virus infection. The present invention provides a composition for preventing, treating, or alleviating diseases caused by influenza virus.

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).

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).

The present invention provides a compound belonging to furanocoumarin derivative having core structure (A) as given below, its pharmaceutically acceptable salt, isomer or a combination thereof for the treatment and/or prevention of a parasitic mediated disease. The present invention also provides a method for manufacturing and isolating said compound as well as method for treatment and prevention of parasitic mediated disease using said compound. In a preferred embodiment, the parasite is Plasmodium falciparum, the disease mediated by the said parasite is malaria and the furanocoumarin derivative having core structure (A) is Anisolactone.

##STR00001##

The present invention provides a compound belonging to furanocoumarin derivative having core structure (A) as given below, its pharmaceutically acceptable salt, isomer or a combination thereof for the treatment and/or prevention of a parasitic mediated disease. The present invention also provides a method for manufacturing and isolating said compound as well as method for treatment and prevention of parasitic mediated disease using said compound. In a preferred embodiment, the parasite is Plasmodium falciparum, the disease mediated by the said parasite is malaria and the furanocoumarin derivative having core structure (A) is Anisolactone.

##STR00001##

Provided are a composition for cooling skin comprising a Phellodendron bark extract, a method of preparing the composition, a skin-improving product comprising the composition and a method of cooling skin by applying the composition to a skin of a subject, wherein the skin needs cooling. The composition prevents a burning sensation in the skin and under the skin and reduces heat generated under the skin and on the skin. The composition includes a Phellodendron bark extract as a main ingredient and further includes an extract of one or more selected from the group consisting of Anemarrhena asphodeloides, Scutellaria baicalensis, Paeonia lactiflora, Dictamnus dasycarpus, Alumen, Dryobalanops aromatic and Mentha arvensis.