| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02ac9bd35856d8efcae5699b55f9a19c |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-805
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-302
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-9789
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-9789
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-31 |
| filingDate |
2019-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0872ed79573693a486f6fb9a68abdb85
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4af484ffb9c0f6b0b267b58bf6b298d9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_840c0401ade6de0d80894f3d5743a8d4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f16028ab9bc1d0cd98f9a963842be4c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82ed54ce2b13730ff5bd9224ffd9b3b9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a94d747e89458f739e72fb8eaa8f050
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2be2e4035f188725488feaa4043065a |
| publicationDate |
2020-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20200114623-A |
| titleOfInvention |
Food and cosmetic composition containing super critical fluid extract of Schisandra chinensis |
| abstract |
The present invention relates to a food and cosmetic composition comprising a supercritical fluid extract of Schisandra chinensis and a flavor component separated therefrom, thereby increasing the survival rate of cells, significantly reducing NO production, and in particular UV-treated skin It provides a composition having an excellent antioxidant effect by remarkably reducing the ability to produce reactive oxygen species in keratinocytes. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220088587-A |
| priorityDate |
2019-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |