A method for preparing a botanical extract includes extracting plant matter with ultrapure water, and separating the solid plant matter from the liquid fraction, concentrating the liquid fraction, and purifying the concentrated liquid fraction by tangential flow filtration.

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 persimmon leaf-derived polysaccharide fraction, a preparation method thereof, and use thereof, the persimmon leaf-derived polysaccharide fraction including, based on the total weight of the polysaccharide fraction, 70-90 wt % of neutral sugar and 10-30 wt % of uronic acid.

A persimmon leaf-derived polysaccharide fraction, a preparation method thereof, and use thereof, the persimmon leaf-derived polysaccharide fraction including, based on the total weight of the polysaccharide fraction, 70-90 wt % of neutral sugar and 10-30 wt % of uronic acid.

The present disclosure provides a food for hangover and liver protection and a producing method thereof. The method includes: providing the raw materials of particular percentages by weight, wherein the prepared turmeric powder accounts for 25%-35% of the provided raw materials; the prepared kudzu isoflavone powder accounts for 30%-40% of the provided raw materials; the prepared Primula sieboldii root powder accounts for 20%-30% of the provided raw materials; the prepared fruit extract accounts for 5%-14% of the provided raw materials; and the prepared vitamin complex accounts for 1%-2% of the provided raw materials; performing a sieving pretreatment on each of the provided raw materials; putting the pretreated raw materials into a wet granulator to perform a mix process for obtaining the food; and performing a testing process on the mixed food, and re-performing the mix process on the tested food in response to the tested food being unqualified.

The present disclosure provides a food for hangover and liver protection and a producing method thereof. The method includes: providing the raw materials of particular percentages by weight, wherein the prepared turmeric powder accounts for 25%-35% of the provided raw materials; the prepared kudzu isoflavone powder accounts for 30%-40% of the provided raw materials; the prepared Primula sieboldii root powder accounts for 20%-30% of the provided raw materials; the prepared fruit extract accounts for 5%-14% of the provided raw materials; and the prepared vitamin complex accounts for 1%-2% of the provided raw materials; performing a sieving pretreatment on each of the provided raw materials; putting the pretreated raw materials into a wet granulator to perform a mix process for obtaining the food; and performing a testing process on the mixed food, and re-performing the mix process on the tested food in response to the tested food being unqualified.

An object of the present invention is to provide a composition for improving blood sugar metabolism, the composition improving and/or enhancing sugar metabolism function in skeletal muscle. The present invention provides a composition for improving blood sugar metabolism, the composition comprising a persimmon leaf extract obtained by a process comprising extracting persimmon leaves with a 40-60% ethyl alcohol-water mixture.

An object of the present invention is to provide a composition for improving blood sugar metabolism, the composition improving and/or enhancing sugar metabolism function in skeletal muscle. The present invention provides a composition for improving blood sugar metabolism, the composition comprising a persimmon leaf extract obtained by a process comprising extracting persimmon leaves with a 40-60% ethyl alcohol-water mixture.

Disclosed is a method for preparing an anti-obesity composition by using astringent persimmons and mandarin peels, the method comprising: adding a solvent to astringent persimmons and mandarin peels and then heating the same; degrading the extracted solution by using an enzyme; and filtering the solution degraded by the enzyme and then concentrating the filtered solution.