Abstract
This study evaluated the lignan contents of raw omija (R) and sugared omija (S), byproducts discarded after the use of raw omija, by HPLC and determined their bioactivity by feeding rats R and S for eight weeks. S retained 63% more lignan than R. Body weight gains in the raw omija-fed group (RO) and sugared omija-fed group (SO) decreased significantly compared to that of the control group (CON, p < 0.05). Glucose and aspartate aminotransferase levels in the serum of the experimental groups were lower than those in CON, especially in SO (p < 0.05). The amount of atrial natriuretic peptide in RO decreased significantly compared to that in CON (p < 0.05). The renin activity in RO increased and that in SO decreased compared to the same in CON (p > 0.05). Therefore, it was suggested that sugared omija contains lignan compounds and potentially contributes to bioactivity in that it decreases blood glucose levels and blood pressure.
Highlights
Omija (Schizandra chinensis) is a Korean fruit that offers five tastes, i.e., it is sweet, salty, bitter, sour, and hot [1]
Lee et al [4] reported that the main lignan of omija is schizandrin and the highest content of schizandrin is in omija seeds
A significant decrease in the schizandrin A amount was noted for sugared omija compared to that in raw omija
Summary
Omija (Schizandra chinensis) is a Korean fruit that offers five tastes, i.e., it is sweet, salty, bitter, sour, and hot [1]. These tastes are due to several compounds such as organic acids, glucose, and fructose [2]. The fruit includes anthocyanin in the peel, resulting in its red color [2] It has been traditionally used as a natural medicine to treat fatigue, as well as for its antipyretic action, and to improve visual activity, in addition to being used as a food additive for beverages, fruit punch, and sugared omija [3]. The seed and peel of omija are discarded after it is used for preparing sugared omija or after the juice is extracted [4], and these byproducts pose environmental problems [8]
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