A method for preparing health foods having aloeswood. Preparing materials in which aloeswood, Saururus chinensis, Huperzia, white tea and Houttuynia cordata Thunb are each washed, and then dried in shade, pulverized and roasted. The roasted aloeswood, Saururus chinensis, Huperzia, white tea and Houttuynia cordata Thunb are mixed at a weight ratio of 4:1:1:1:1. The brewed and distilled aloeswood, Saururus chinensis and water mixture is mixed with the maturing an aloeswood, Saururus chinensis, Huperzia, white tea and Houttuynia cordata Thunb mixture and double boiled to prepare a leachate. The prepared leachate is extracted and concentrated, and then heat-matured to remove the moisture. The heat-matured extract is cool-dried, mixed with mineral water, then heated, dried at room temperature and molded into a predetermined shape. The prepared health foods having effects in preventing absorption of heavy metals in body and excreting the same from body.

A method for preparing health foods having aloeswood. Preparing materials in which aloeswood, Saururus chinensis, Huperzia, white tea and Houttuynia cordata Thunb are each washed, and then dried in shade, pulverized and roasted. The roasted aloeswood, Saururus chinensis, Huperzia, white tea and Houttuynia cordata Thunb are mixed at a weight ratio of 4:1:1:1:1. The brewed and distilled aloeswood, Saururus chinensis and water mixture is mixed with the maturing an aloeswood, Saururus chinensis, Huperzia, white tea and Houttuynia cordata Thunb mixture and double boiled to prepare a leachate. The prepared leachate is extracted and concentrated, and then heat-matured to remove the moisture. The heat-matured extract is cool-dried, mixed with mineral water, then heated, dried at room temperature and molded into a predetermined shape. The prepared health foods having effects in preventing absorption of heavy metals in body and excreting the same from body.

A method for preparing health foods having aloeswood. Preparing materials in which aloeswood, Saururus chinensis, Huperzia, white tea and Houttuynia cordata Thunb are each washed, and then dried in shade, pulverized and roasted. The roasted aloeswood, Saururus chinensis, Huperzia, white tea and Houttuynia cordata Thunb are mixed at a weight ratio of 4:1:1:1:1. The brewed and distilled aloeswood, Saururus chinensis and water mixture is mixed with the maturing an aloeswood, Saururus chinensis, Huperzia, white tea and Houttuynia cordata Thunb mixture and double boiled to prepare a leachate. The prepared leachate is extracted and concentrated, and then heat-matured to remove the moisture. The heat-matured extract is cool-dried, mixed with mineral water, then heated, dried at room temperature and molded into a predetermined shape. The prepared health foods having effects in preventing absorption of heavy metals in body and excreting the same from body.

Application of a traditional Chinese medicine composition to preparation of a medicine for treating or preventing coronavirus infection. The traditional Chinese medicine composition includes: 5-30 parts of herba houttuyniae, 5-30 parts of flos lonicerae, 5-20 parts of radix paeoniae rubra, 3-15 parts of folium artemisiae argyi and 3-15 parts of herba menthae. The traditional Chinese medicine composition has a good effect of treating or preventing coronavirus-related diseases.

Application of a traditional Chinese medicine composition to preparation of a medicine for treating or preventing coronavirus infection. The traditional Chinese medicine composition includes: 5-30 parts of herba houttuyniae, 5-30 parts of flos lonicerae, 5-20 parts of radix paeoniae rubra, 3-15 parts of folium artemisiae argyi and 3-15 parts of herba menthae. The traditional Chinese medicine composition has a good effect of treating or preventing coronavirus-related diseases.

The present invention relates to a Chinese herbal medicine composition which is prepared from a raw material comprising the following ratio: 1 part by weight of Lilium brownii var. viridulum, 5 parts by weight of Houttuynia cordata, 2 parts by weight of Atractylodes macrocephala, 2 parts by weight of Poria cocos(Schw.) Wolf., 1 part by weight of Ziziphi Spinosae Semen, 3 parts by weight of Adenophora morrisonensis, 2 parts by weight of Semen Astragali Complanati, 0.5 parts by weight of Zingiber officinale, 5 parts by weight of Tribulus terrestris, 3 parts by weight of Pogostemon cablin, 0.5 parts by weight of Ziziphus jujuba, and 0.1 parts by weight of Dimocarpus longan. The invention also relates to a method of using the herbal composition for inhibiting melanoma cell metastasis. The invention also relates to a process for the preparation of the herbal composition.

The present invention relates to a Chinese herbal medicine composition which is prepared from a raw material comprising the following ratio: 1 part by weight of Lilium brownii var. viridulum, 5 parts by weight of Houttuynia cordata, 2 parts by weight of Atractylodes macrocephala, 2 parts by weight of Poria cocos(Schw.) Wolf., 1 part by weight of Ziziphi Spinosae Semen, 3 parts by weight of Adenophora morrisonensis, 2 parts by weight of Semen Astragali Complanati, 0.5 parts by weight of Zingiber officinale, 5 parts by weight of Tribulus terrestris, 3 parts by weight of Pogostemon cablin, 0.5 parts by weight of Ziziphus jujuba, and 0.1 parts by weight of Dimocarpus longan. The invention also relates to a method of using the herbal composition for inhibiting melanoma cell metastasis. The invention also relates to a process for the preparation of the herbal composition.

The present invention relates to a Chinese herbal medicine composition which is prepared from a raw material comprising the following ratio: 1 part by weight of Lilium brownii var. viridulum, 5 parts by weight of Houttuynia cordata, 2 parts by weight of Atractylodes macrocephala, 2 parts by weight of Poria cocos(Schw.) Wolf., 1 part by weight of Ziziphi Spinosae Semen, 3 parts by weight of Adenophora morrisonensis, 2 parts by weight of Semen Astragali Complanati, 0.5 parts by weight of Zingiber officinale, 5 parts by weight of Tribulus terrestris, 3 parts by weight of Pogostemon cablin, 0.5 parts by weight of Ziziphus jujuba, and 0.1 parts by weight of Dimocarpus longan. The invention also relates to a method of using the herbal composition for inhibiting melanoma cell metastasis. The invention also relates to a process for the preparation of the herbal composition.

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).