The present disclosure relates to TGF-beta inhibition utilizing certain agents such as Artemisinin and antisense oligonucleotides including OT-101. The present invention also provides the composition comprising the said agents optionally along with one or more additional therapeutic agent, method of treating various viral diseases including COVID-19 and method of use involving said agents. The present invention further provides a substantially pure Artemisinin having a purity of more than 90%. The present invention also provides Artemisinin for use in the treatment of COVID-19. The present invention provides a process of extraction of artemisinin and a composition of matter comprising artemisinin. The present invention also provides a method of treating TGF-beta storm. The present invention also provides a method of use of anti-sense oligonucleotide by suppression of TGF-beta induced proteins including IL-6, TGFBIp.

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).

A process for preparing a total extract which is a mixture of a fresh plant matter with a fatty matter includes a. contacting the fresh plant matter which comprises at least 10% of water by weight relative to its total weight before or after desiccation loss, with the fatty matter chosen from hydrogenated oil or fat at a temperature between 50° C. and 180° C.; b. grinding the plant matter-fatty matter mixture at said temperature between 50° C. to 180° C.; and c. recovering a total extract that is solid or liquid at ambient temperature with a concentration of less than or equal to 4% of water by weight relative to the total weight of the total extract. Extracts recovered from such process and treatments using the extracts are also disclosed.

A process for preparing a total extract which is a mixture of a fresh plant matter with a fatty matter includes a. contacting the fresh plant matter which comprises at least 10% of water by weight relative to its total weight before or after desiccation loss, with the fatty matter chosen from hydrogenated oil or fat at a temperature between 50° C. and 180° C.; b. grinding the plant matter-fatty matter mixture at said temperature between 50° C. to 180° C.; and c. recovering a total extract that is solid or liquid at ambient temperature with a concentration of less than or equal to 4% of water by weight relative to the total weight of the total extract. Extracts recovered from such process and treatments using the extracts are also disclosed.

Disclosed herein are pharmaceutical compositions and uses thereof in treating muscle atrophy. The pharmaceutical composition comprises an ethanol extract of an herbal mixture consisting of Artemisia argyi, Morus alba L., Leonurus japonicus Houtt, Capsicum annuum L., Lophatherum gracile Brongn, Curcuma longa, and Glycyrrhiza uralensis; and a pharmaceutically acceptable excipient. The ethanol extract comprise 14 ingredients, including chlorogenic acid, leonurine, schaftoside, rutin, isochaftoside, isochlorogenic acid, 4, 5-dicaffeoylquinic acid, quercetin, apigenin, glycyrrhizic acid, bisdemethoxycurcumin, demethoxycurcumin, curcumin and artemisetin.

Disclosed herein are pharmaceutical compositions and uses thereof in treating muscle atrophy. The pharmaceutical composition comprises an ethanol extract of an herbal mixture consisting of Artemisia argyi, Morus alba L., Leonurus japonicus Houtt, Capsicum annuum L., Lophatherum gracile Brongn, Curcuma longa, and Glycyrrhiza uralensis; and a pharmaceutically acceptable excipient. The ethanol extract comprise 14 ingredients, including chlorogenic acid, leonurine, schaftoside, rutin, isochaftoside, isochlorogenic acid, 4, 5-dicaffeoylquinic acid, quercetin, apigenin, glycyrrhizic acid, bisdemethoxycurcumin, demethoxycurcumin, curcumin and artemisetin.

Disclosed herein are pharmaceutical compositions and uses thereof in treating muscle atrophy. The pharmaceutical composition comprises an ethanol extract of an herbal mixture consisting of Artemisia argyi, Morus alba L., Leonurus japonicus Houtt, Capsicum annuum L., Lophatherum gracile Brongn, Curcuma longa, and Glycyrrhiza uralensis; and a pharmaceutically acceptable excipient. The ethanol extract comprise 14 ingredients, including chlorogenic acid, leonurine, schaftoside, rutin, isochaftoside, isochlorogenic acid, 4, 5-dicaffeoylquinic acid, quercetin, apigenin, glycyrrhizic acid, bisdemethoxycurcumin, demethoxycurcumin, curcumin and artemisetin.

Disclosed herein are pharmaceutical compositions and uses thereof in treating Parkinson’s disease. The pharmaceutical composition comprises an ethanol extract of an herbal mixture consisting of Artemisia argyi, Morus alba L., LeonurusjaponicusHoutt, Capsicum annuum L., Lophatherum gracile Brongn, Cur-cuma longa, and Glycyrrhiza uralensis; and a pharmaceutically acceptable excipient. The ethanol extract comprise 14 ingredients, including chlorogenic acid, leonurine, schaftoside, rutin, isochaftoside, isochlorogenic acid, 4, 5-dicaffeoylquinic acid, quercetin, apigenin, glycyrrhizic acid, bisdemethoxycurcumin, demethoxycurcumin, curcumin and artemisetin.

Disclosed herein are pharmaceutical compositions and uses thereof in treating Parkinson’s disease. The pharmaceutical composition comprises an ethanol extract of an herbal mixture consisting of Artemisia argyi, Morus alba L., LeonurusjaponicusHoutt, Capsicum annuum L., Lophatherum gracile Brongn, Cur-cuma longa, and Glycyrrhiza uralensis; and a pharmaceutically acceptable excipient. The ethanol extract comprise 14 ingredients, including chlorogenic acid, leonurine, schaftoside, rutin, isochaftoside, isochlorogenic acid, 4, 5-dicaffeoylquinic acid, quercetin, apigenin, glycyrrhizic acid, bisdemethoxycurcumin, demethoxycurcumin, curcumin and artemisetin.