Other

Nomura Co., Ltd.

Senju Pharmaceutical Co., Ltd.

Michinori Kubo

Masayuki Yoshikawa

Hisashi Matsuda

Tetsuo Sakurama

Toshiyuki Murakami

Hideaki Matsuda

Hiromi Shimada

Manabu Nomura

Sennosuke Tokumaru

Mari Nogami

Koji Morita

Hiroki Miyamatsu

Reiko Matsuda

Okihiro Kawai

Method for promoting hair growth

The present invention relates to a novel class of glycoside indoles. More specifically, the present invention relates to a novel class of glycoside indoles isolated from Calanthe discolor Lindl. and derivatives thereof.

Glycoside indoles

The present invention relates to a class of dihydrophenanthrene which are isolated from Calanthe discolor Lindl. and derivatives thereof.

Dihydrophenanthrene

A dyed textile article treated with tannic acid and dyed with an extract of mycelia or basidiocarps of Ganoderma lucidum. This article is produced by a process comprising contacting a substrate article of cotton, linen, silk or wool first with a pretreating bath containing tannic acid or a natural material containing tannic acid, e.g. gall, then with a mordant bath containing an alumina mordant, such as grass or wood ashes, and finally with the mycelia or basidiocarps of Ganoderma lucidum. This dyed textile article has not only a natural color and feeling, with a sufficient depth of color, but also antimicrobial and antiallergic functions.

Dyed textile products and a method of producing them

Solvent extracts of Piper angustifolium and/or Boldea fragrans have excellent adipose tissue decomposing activity. These extracts, if administered in appropriate drug forms, provide effective remedy of corpulent constitution and if these extracts are added to any food or beverage, their ingestion enables control of overweight.

Compositions and method for decomposing adipose tissue

A process for producing a lyophilized kefir yoghurt is disclosed.

Lyophilized process for the production of a kefir yoghurt

A lyophilized kefir yoghurt health food is disclosed. The lyophilized kefir yoghurt is a fermentation product obtained from milk with the use of kefir fungi and in the form of a lyophilized powder. This lyophilized kefir yoghurt is produced by inoculating milk with a kefir starter, which is then cultured therein to thereby produce a yoghurt; and lyophilizing the obtained yoghurt. The health food contains lyophilized kefir yoghurt as a main component.

Lyophilized kefir yoghurt health food

Growing community of inventors

Sakai, Japan

Michinori Kubo