Oil and Flavor of Tree Hiba (Japanese Cypress) (Hinokitiol)
Introduction
The hiba (Japanese cypress) is a tree that grows in Japan and produces high-qual-
ity timber for housing materials with a range of characteristics, such as durability,
antihumidity, antiseptic, and a fresh flavor (Fig. 4.6). It is known by woodmen
through experience that fewer insects and weeds are found around this tree than
near other species, which suggests that there is a continuous release of certain vol-
atiles (flavor) from the tree.
94 4 Bioactive Phytocompounds and Products Traditionally Used in Japan
Fig. 4.6 Tree hiba (Japanese cypress) and leaves enlarged.
The bactericidal potential of hiba oil has already been reported and overviewed
by others [25, 26]. Interestingly, recent work has revealed that pathogenic bacteria
are easily killed by exposure to hiba flavor. This novel finding in flavor function
could expand its availability of oil or crystal into daily necessities such as cleaning
air in the house or hospital by using bacteria killing potency of flavor together with
induction of mental relaxation. Actually the Hiba oil is widely utilizing as ingredi-
ent for soap, toothpaste, clothing, et al. and the Hiba-wooden bed is recently com-
mercialized using our experimental data of flavor. Number of researches on flavor
is increasing in our country with expectation to cultivate novel medicinal function.
4.5.2
Biological Effects
4.5.2.1 Antibacterial Activity of Flavor Released from Hiba Oil and Hinokitiol Crystal
Steam distillation of sawdust from the hiba tree yields 1% oil that consists of phe-
nolic acid and a terpenoid type oil (neutral volatile oil). Crystal hinokitiol was a
principal constituent in the phenolic acid oil with a fresh tree flavor. Hiba oil and
crystal are now widely used as ingredients for daily necessities, such as soap, tooth-
paste, clothing, and other products, because of their nontoxicity and aromatic activ-
ity. Our works confirmed the bactericidal potential of the flavor from hiba oil and
crystal.
The experiment was carried out using the hinokitiol crystal. Hinokitiol crystal
was placed on the lid of a Petri dish, and was covered by a bacteria-streaked nutri-
ent agar dish for cultivation at 37 °C. Flavor from the crystal was effective in inhib-
iting the growth of bacteria (Table 4.16).
4.6 Conclusions 95
Table 4.16 Growth inhibition of pathogenic bacteria by hinokitiol-released flavor.
Dosage (mg per MRSA O157 Ps. aeruginosa
Petri dish)
100 + + +
10 + + +
5 + + PG
2.5 PG PG PG
+, Complete growth inhibition; PG, partial growth inhibition.
Test was carried out using the crystal hinokitiol.
In addition to the bactericidal effect, the psychological functions of hiba flavor as
an aromatherapy were recently reported in tests of chronic hemodialysis patients
[27]. The presence of the oil’s flavor significantly decreased scores on the Hamilton
Rating Scale for Depression (HAMD) and the Hamilton Rating Scale for Anxiety
(HAMA). It was concluded that the odor of the oil was very effective for the treat-
ment of depression and anxiety in chronic hemodialysis patients [28]. The use of
hiba oil and hinokitiol crystals is now being expanded from the medical field into
the production of daily necessities to create amenities and improve mental health
conditions.
4.6
Conclusions
The biological functions of plants traditionally used in Japan have been introduced
and discussed. Surprisingly, the odor of garlic and the flavor of a tree oil (Japanese
cypress) showed antibacterial activity against pathogenic bacteria. These findings
suggest that there are still undeveloped research fields that could contribute more
to the medical area.
One of the important tasks that should be conducted urgently is a broad review
of the analyses of functional foods, including fruit, seaweed, fish, shellfish, and
other natural sources. The results of these experiments are essential if we are to
create effective therapeutic strategies for disease treatments combining functional
foods and herbs with Western medicines.
1 Bratman, S. (ed.), Herbs. Prima
Publishing, Roseville, CA, 2000.
2 Mazza, G. (ed.), Functional Foods,
Technomic Publishing, Lancaster, PA,
1998.
3 Riley, L.R., Remis, R. S., Helgerson, S. D.,
McGee, H. B., Wells, J. G., Davis, B. R.,
Hebert, R.J., Olcott, E.S., Johnson, L.M.,
Hargrett, N.T., Blake, P.A., Cohen, M.L.
N. Engl. J. Med. 1983, 308, 681–685.
4 Sasaki, J., Kita, T., Ishita, K., Uchisawa,
H., Matsue, H. J. Nutr. Sci. Vitaminol.
1999, 45, 785–790.
5 Block, E., Sci. Am. 1985, 252, 114–119.
6 Steiner, M., Khan, A.H., Holbert, D., Lin,
RI-S. Am. J. Clin. Nutri. 1996, 64,
866–870.
7 Burrows, W. (ed.), Textbook of Microbiology,
W.B. Saunders Company,
Philadelphia, 1968.
8 Sasaki, J., Kita, J. J. Nutr. Sci. Vitaminol.
2003, 49, 297–299.
9 Satoh, A., Terao, M., Ishibashi, M.
Sokihin Eiseigakushi 1993, 34, 63–67
(in Japanese).
10 Satoh, A., Terao, M., Konn, M., Kobatake,
M. Nihon Shokuhin Biseibutsugakushi
1996, 13, 121–125 (in Japanese).
11 Okabe, T., Hiraoka, K., Saito, K., Inuma,
K. Fragrance J. 1992, 20, 106–111
(in Japanese).
12 Itai, T., Amayasu, H., Kuribayashi, M.,
Kawamura, N., Okada, M., Momose, A.,
Takayama, T., Narumi, K., Uematsu, W.,
Kaneko, S. Psychiatry Clin Neurosci. 2000,
54, 393–397.
13 Nakamura, Y.K., Matsuo, T., Shimoi, K.,
Nakamura, Y., Tomita, I. Biosci.
Biotechnol. Biochem. 1996, 60, 1439–1443.
14 Ariga, T., Oshiba, S., Tamada, T. Lancet
1981, 2, 150–154.
15 Apitz-Castro, R., Cabrera, S., Cruz, M.R.,
Ledezma, E., Jain, M.K. Thromb. Res.
1986, 42, 303–311.
16 Kiesewetter, H., Jung, F., Pindur, G.,
Jung, E. M., Mrowietz, C., Wenzel, E.
Int. J. Clin. Pharmac. Toxicol. 1991, 29,
151–155.
17 Ames, B.N. Sciences 1983, 221,
1256–1264.
18 Block, G. Nutr. Rev. 1992, 50, 207–213.
19 Okada, Y., Tanaka, K., Fujita, I., Sato, E.,
Okajima, H. Redox Rep. 2005, 10, 96–102.
20 Decker, E.A. Nutr. Rev. 1995, 53, 49–58.
21 Sasaki, J., Kita, T., Ishita, K., Uchisawa,
H., Matsue, H., Sugawara, C., Lu, C., Yan,
J., Liu, J. BCG BRM Ther. 1999, 23, 17–21
(in Japanese).
22 Sasaki, J., Uchisawa, H., Matsue, H., Kita,
T., Ishita, K., Sugawara, C., Takahashi, K.,
Nohtomi, T., Yoshida, K. BCG BRM Ther.
2000, 24, 25–28 (in Japanese).
23 Takaya, Y., Uchisawa, H., Ichinohe, H.,
Sasaki, J., Ishita, K., Matsue, H. J. Mar.
Biotechnol. 1998, 6, 208–213.
24 Sasaki, J., Soga, H., Shinohara, C., Itoh,
Y., Sasahara, R., Yoshida, K. BCG BRM
Ther. 2003, 27, 27–31 (in Japanese).
25 Okabe, T., Saitoh, K. Wood Preservation
1993, 19, 18–28 (in Japanese).
26 Okabe, T., Saitoh, K., Ootomo, Y., Kudoh,
Y. (eds.), Mysterious Tree Aomori Hiba,
Hirosaki Sogo, Co., Hirosaki, Japan,
1990.
27 Itai, T., Amayasu, H., Kuribayashi, M.,
Kawamura, N., Okada, M., Momose, A.,
Takayama, T., Narumi, K., Uematsu, W.,
Kaneko, S. Psychiatry and Clinical
Neurosciences 2000, 54, 393–397.
28 Hiruma, T., Yabe, H., Sato, Y., Sutoh, T.,
Kaneko, S. Biol. Psychol. 2002, 61,
321–331.
Acknowledgments
The author gratefully acknowledges my laboratory’s students, Y. Itoh, N. Kumaki,
C. Sutoh, T. Satoh, A. Norigami, K. Chiba, C. Lu, for assistance in the experiments,
and Drs H. Uchisawa and N. Yamaguchi for a their contribution to the purification
and chemical analyses of materials. These studies were financially supported by
Grant Aid from Kieikai (Kewpie Ltd., Tokyo).
References
96 4 Bioactive Phytocompounds and Products Traditionally Used in Japan
Introduction
The hiba (Japanese cypress) is a tree that grows in Japan and produces high-qual-
ity timber for housing materials with a range of characteristics, such as durability,
antihumidity, antiseptic, and a fresh flavor (Fig. 4.6). It is known by woodmen
through experience that fewer insects and weeds are found around this tree than
near other species, which suggests that there is a continuous release of certain vol-
atiles (flavor) from the tree.
94 4 Bioactive Phytocompounds and Products Traditionally Used in Japan
Fig. 4.6 Tree hiba (Japanese cypress) and leaves enlarged.
The bactericidal potential of hiba oil has already been reported and overviewed
by others [25, 26]. Interestingly, recent work has revealed that pathogenic bacteria
are easily killed by exposure to hiba flavor. This novel finding in flavor function
could expand its availability of oil or crystal into daily necessities such as cleaning
air in the house or hospital by using bacteria killing potency of flavor together with
induction of mental relaxation. Actually the Hiba oil is widely utilizing as ingredi-
ent for soap, toothpaste, clothing, et al. and the Hiba-wooden bed is recently com-
mercialized using our experimental data of flavor. Number of researches on flavor
is increasing in our country with expectation to cultivate novel medicinal function.
4.5.2
Biological Effects
4.5.2.1 Antibacterial Activity of Flavor Released from Hiba Oil and Hinokitiol Crystal
Steam distillation of sawdust from the hiba tree yields 1% oil that consists of phe-
nolic acid and a terpenoid type oil (neutral volatile oil). Crystal hinokitiol was a
principal constituent in the phenolic acid oil with a fresh tree flavor. Hiba oil and
crystal are now widely used as ingredients for daily necessities, such as soap, tooth-
paste, clothing, and other products, because of their nontoxicity and aromatic activ-
ity. Our works confirmed the bactericidal potential of the flavor from hiba oil and
crystal.
The experiment was carried out using the hinokitiol crystal. Hinokitiol crystal
was placed on the lid of a Petri dish, and was covered by a bacteria-streaked nutri-
ent agar dish for cultivation at 37 °C. Flavor from the crystal was effective in inhib-
iting the growth of bacteria (Table 4.16).
4.6 Conclusions 95
Table 4.16 Growth inhibition of pathogenic bacteria by hinokitiol-released flavor.
Dosage (mg per MRSA O157 Ps. aeruginosa
Petri dish)
100 + + +
10 + + +
5 + + PG
2.5 PG PG PG
+, Complete growth inhibition; PG, partial growth inhibition.
Test was carried out using the crystal hinokitiol.
In addition to the bactericidal effect, the psychological functions of hiba flavor as
an aromatherapy were recently reported in tests of chronic hemodialysis patients
[27]. The presence of the oil’s flavor significantly decreased scores on the Hamilton
Rating Scale for Depression (HAMD) and the Hamilton Rating Scale for Anxiety
(HAMA). It was concluded that the odor of the oil was very effective for the treat-
ment of depression and anxiety in chronic hemodialysis patients [28]. The use of
hiba oil and hinokitiol crystals is now being expanded from the medical field into
the production of daily necessities to create amenities and improve mental health
conditions.
4.6
Conclusions
The biological functions of plants traditionally used in Japan have been introduced
and discussed. Surprisingly, the odor of garlic and the flavor of a tree oil (Japanese
cypress) showed antibacterial activity against pathogenic bacteria. These findings
suggest that there are still undeveloped research fields that could contribute more
to the medical area.
One of the important tasks that should be conducted urgently is a broad review
of the analyses of functional foods, including fruit, seaweed, fish, shellfish, and
other natural sources. The results of these experiments are essential if we are to
create effective therapeutic strategies for disease treatments combining functional
foods and herbs with Western medicines.
1 Bratman, S. (ed.), Herbs. Prima
Publishing, Roseville, CA, 2000.
2 Mazza, G. (ed.), Functional Foods,
Technomic Publishing, Lancaster, PA,
1998.
3 Riley, L.R., Remis, R. S., Helgerson, S. D.,
McGee, H. B., Wells, J. G., Davis, B. R.,
Hebert, R.J., Olcott, E.S., Johnson, L.M.,
Hargrett, N.T., Blake, P.A., Cohen, M.L.
N. Engl. J. Med. 1983, 308, 681–685.
4 Sasaki, J., Kita, T., Ishita, K., Uchisawa,
H., Matsue, H. J. Nutr. Sci. Vitaminol.
1999, 45, 785–790.
5 Block, E., Sci. Am. 1985, 252, 114–119.
6 Steiner, M., Khan, A.H., Holbert, D., Lin,
RI-S. Am. J. Clin. Nutri. 1996, 64,
866–870.
7 Burrows, W. (ed.), Textbook of Microbiology,
W.B. Saunders Company,
Philadelphia, 1968.
8 Sasaki, J., Kita, J. J. Nutr. Sci. Vitaminol.
2003, 49, 297–299.
9 Satoh, A., Terao, M., Ishibashi, M.
Sokihin Eiseigakushi 1993, 34, 63–67
(in Japanese).
10 Satoh, A., Terao, M., Konn, M., Kobatake,
M. Nihon Shokuhin Biseibutsugakushi
1996, 13, 121–125 (in Japanese).
11 Okabe, T., Hiraoka, K., Saito, K., Inuma,
K. Fragrance J. 1992, 20, 106–111
(in Japanese).
12 Itai, T., Amayasu, H., Kuribayashi, M.,
Kawamura, N., Okada, M., Momose, A.,
Takayama, T., Narumi, K., Uematsu, W.,
Kaneko, S. Psychiatry Clin Neurosci. 2000,
54, 393–397.
13 Nakamura, Y.K., Matsuo, T., Shimoi, K.,
Nakamura, Y., Tomita, I. Biosci.
Biotechnol. Biochem. 1996, 60, 1439–1443.
14 Ariga, T., Oshiba, S., Tamada, T. Lancet
1981, 2, 150–154.
15 Apitz-Castro, R., Cabrera, S., Cruz, M.R.,
Ledezma, E., Jain, M.K. Thromb. Res.
1986, 42, 303–311.
16 Kiesewetter, H., Jung, F., Pindur, G.,
Jung, E. M., Mrowietz, C., Wenzel, E.
Int. J. Clin. Pharmac. Toxicol. 1991, 29,
151–155.
17 Ames, B.N. Sciences 1983, 221,
1256–1264.
18 Block, G. Nutr. Rev. 1992, 50, 207–213.
19 Okada, Y., Tanaka, K., Fujita, I., Sato, E.,
Okajima, H. Redox Rep. 2005, 10, 96–102.
20 Decker, E.A. Nutr. Rev. 1995, 53, 49–58.
21 Sasaki, J., Kita, T., Ishita, K., Uchisawa,
H., Matsue, H., Sugawara, C., Lu, C., Yan,
J., Liu, J. BCG BRM Ther. 1999, 23, 17–21
(in Japanese).
22 Sasaki, J., Uchisawa, H., Matsue, H., Kita,
T., Ishita, K., Sugawara, C., Takahashi, K.,
Nohtomi, T., Yoshida, K. BCG BRM Ther.
2000, 24, 25–28 (in Japanese).
23 Takaya, Y., Uchisawa, H., Ichinohe, H.,
Sasaki, J., Ishita, K., Matsue, H. J. Mar.
Biotechnol. 1998, 6, 208–213.
24 Sasaki, J., Soga, H., Shinohara, C., Itoh,
Y., Sasahara, R., Yoshida, K. BCG BRM
Ther. 2003, 27, 27–31 (in Japanese).
25 Okabe, T., Saitoh, K. Wood Preservation
1993, 19, 18–28 (in Japanese).
26 Okabe, T., Saitoh, K., Ootomo, Y., Kudoh,
Y. (eds.), Mysterious Tree Aomori Hiba,
Hirosaki Sogo, Co., Hirosaki, Japan,
1990.
27 Itai, T., Amayasu, H., Kuribayashi, M.,
Kawamura, N., Okada, M., Momose, A.,
Takayama, T., Narumi, K., Uematsu, W.,
Kaneko, S. Psychiatry and Clinical
Neurosciences 2000, 54, 393–397.
28 Hiruma, T., Yabe, H., Sato, Y., Sutoh, T.,
Kaneko, S. Biol. Psychol. 2002, 61,
321–331.
Acknowledgments
The author gratefully acknowledges my laboratory’s students, Y. Itoh, N. Kumaki,
C. Sutoh, T. Satoh, A. Norigami, K. Chiba, C. Lu, for assistance in the experiments,
and Drs H. Uchisawa and N. Yamaguchi for a their contribution to the purification
and chemical analyses of materials. These studies were financially supported by
Grant Aid from Kieikai (Kewpie Ltd., Tokyo).
References
96 4 Bioactive Phytocompounds and Products Traditionally Used in Japan
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