• Korean Journal of Pharmacognosy
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• v.41 no.4
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• pp.250-254
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• 2010

This study was presented to the physiological activities such as metal chelating capacity, superoxide dismutase-like activity, anti-inflammation, cytotoxicity from Zanthoxylum schnifolium fruit. The values for metal chelating capacity of 1 mg/mL of 70% EtOH and 70% MeOH extracts were 68% and 67%, respectively, it was shown that metal chelating capacity in a dose-dependent manner. The 100% EtOH and 100% MeOH extract exhibited strong superoxide dismutase-like activity. The highest SOD-like activity obtained from 100% EtOH was 51% at a concentration of 4 mg/mL. The all extracts of Zanthoxylum schnifolium fruit except $H_2O$ extract significantly decreased the concentration of LPS-induced NO in Raw 264.7 cells. The 100% EtOH, 100% MeOH and 70% EtOH extract represented the highest activity in the anti-inflammation properties in vitro. However, the 100% EtOH and 100% MeOH extracts has cytotoxicity in Raw 264.7 cells and it may affect cell viability. Conclude that 70% EtOH extract was most suitable for anti-inflammation. Our results revealed that the Zanthoxylum schnifolium fruit expected to physiological activities.

• Korean Journal of Pharmacognosy
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• v.41 no.2
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• pp.130-135
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• 2010

This study was performed to the activity of antioxidant and anti-diabetic from Zanthoxylum schnifolium fruit. The Zanthoxylum schnifolium fruits were extracted with water, 100% methanol, 100% ethanol, 70% methanol and 70% ethanol. The activities of each extracts were measured by antioxidant tests, such as total phenolic contents, total flavonoid contents, hydroxyl radical activity, DPPH radical scavenging activity, reducing power and $\alpha$-glucosidase inhibition activity assay. The water extract represented the highest activity in the antioxidants properties in vitro, including hydroxyl radical activity, DPPH radical scavenging activity, reducing power. Furthermore, water extract also showed significantly high total phenolic contents but the 100% methanol extract showed high total flavonoid contents estimated as $196.48{\mu}g/mg$. The $IC_{50}$ values for $\alpha$-glucosidase inhibition activity of the 100% ethanol and 100% methanol extracts were $275.66{\mu}g/mg$ and $261.44{\mu}g/mg$. Our results indicated that the Zanthoxylum schnifolium fruit expected to be useful as antioxidants.

• Korean Journal of Pharmacognosy
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• v.42 no.3
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• pp.282-287
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• 2011

This study was presented to the anti-cancer activity from different fraction of Zanthoxylum schnifolium fruits. The values for human colon cancer cell(HT-29) survival rate of 0.3 mg/mL of 70% EtOH and 70% MeOH ethyl acetate fraction extracts were 7.62${\pm}$0.173%, 7.66${\pm}$0.037%, respectively. It was shown that human colon cancer cell(HT-29) survival rate was in a dose-dependent manner. The percentages of cells were increased in the sub-G0 and G0/G1 phase region, meaning that cell proliferation was decreased. The RT-PCR demonstrated that 70% EtOH and 70% MeOH ethyl acetate fraction extracts were down-regulated the expression of Bcl-2 and survivin genes in HT-29 cells. We examined that 70% EtOH and 70% MeOH ethyl acetate fraction extracts anti-cancer activities initiated through ROS generation suggesting that HT-29 cells treated with ethyl acetate fraction extracts induced ROS generation. Our results revealed that the Zanthoxylum schnifolium fruit may expect for anti-cancer activities in HT-29 cells.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.180-187
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• 2010

The aim of this study was to identify essential oils (EOs) and their concentrations that improved the sensory characteristics of Kochujang by analyzing the effect of the essential oil on the sensory characteristics of Kochujang. EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium, which have an outstanding flavor, were added to Kochujang and the resulting products were subjected to sensory evaluation as a function of storage period. The change in the color of Kochujang by the addition of these EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium was not observed. Kochujang's characteristic flavor was decreased by an increase in the concentrarion of EOs; however, no significant difference was observed when 0.0005% EOs were added relative to the none-additive groups (p<0.05). EOs addition did not affect the hot taste of Kochujang and as the additive quantity increased Kochujang's characteristic taste significantly decreased (p<0.05). After a storage period of 12 weeks, the overall preference of Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum was same as the none-additive groups (p<0.05). Therefore, it is suggested that EOs from Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum can be applied as additives to improve the characteristic taste and flavor of Kochujang and the recommended concentration level is 0.0005%.

• Korean Journal of Plant Resources
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• v.7 no.2
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• pp.127-132
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• 1994

This experiment was carrie out to investigate the amount of essential of leaves and fruits of Magnolia sieboldii, Magnolia hypoleuca, Evodia danillii male and female, Phellodendron amurense male and female and Zanthoxylum schinifolium male and emale by Karlsrube set on August, August, September and October in 1994. Essential oil yield was highest in the fruits of Zanthoxylum schinifollium leaves on Augus the amount of essential oil of Magnolia sieboldii and Magnolia hypoleuca leaves was more than the one of Evodia danillii, Phellodendron amurense and Zanthoxylum schnifolium leaves. The amount of essential oil were not diferent between male and female leaves.

• Korean Journal of Environment and Ecology
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• v.4 no.1
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• pp.33-43
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• 1990

A survey of Popju Temple district. was conducted using 70 sample plots of 500$m^2$ size. The classification by TWINSPAN and DCA ordination were applied to the study area in order to classify them into several groups based on woody plants and environmental variables. By both techniques. the plant com-munity were divided into six groups by the altitude and soil moisture. The successional trends of tree species seem to be from Pinus densiflora, Sorbus alnifolia through Quercus serrata to Carpinus laxiflora and from P. densiflora, Fraxinus sieboldiana through Q. mongolica in the canopy layer, and from Lespedeza cyrtobotrya, Rhus trichocarpa, Zanthoxylum schnifolium through Rhododendron mucronulatum, Corylus sieboldiana, Lindera obtusiloba, Magnclia sieboldii to Euonymus sieboldianus in the understory and shrub layer. The species diversity of the plant community in the burnt plot was decreased by the forest fire but the importance values of Quercus species were increased in above plot.