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Omija (Schizandra chinensis) is a wild plant that grows in China, Japan, Taiwan, and Korea. There are 2 families and 3 species of the kind growing wild in Korea to include, the deciduous broad-leaved winder type of Omija (Schizandra chinensis) and Heuk-Omija (Schizandra nigra M.) and indeciduous broad-leaved winder type Nam-Omija (Kadsura japonica Dunal) of the Kadsura family. Among them, the Heuk-Omija is populated in the area of Jeju Island and part of the Southern coastal area and featured with its fruits maturing with a blackish, darkened color compared to the red colored Omija. As the fruit harvest from Heuk-Omija is very limited, Buk-Omija is mostly used. The Omija fruits have five different tastes, sweet, sour, spicy, bitter, and salty. In the oriental medicine, they have been used to help discharge phlegm; to give nutrition and strength, as an astringent and cough medicine. It has been proven that the plant's fruits show conspicuous pharmacological activities to include: central nervous system excitative effects, cough depressant effects, phlegm discharging effects, contraction effects of the Isolated Rat Uterus, blood pressure reinforcement effects, and alcohol detoxication effects.
Dangyuja (Citrus tenuissima Tanaka) plant has a larger fruit than Yuja (Citrus junos) and grow wild only on Jeju Island. As a medicinal herb, Dangyuja fruit has been popularly used for a long time, as a specially effective medicine for ailments from a cold and a bronchitis. The vitamin C in the fruit is more than 3 times that of lemons, which make them highly effective. The hesperidin is known to be good for preventing general ailments on the central nervous system, such as dizziness, fainting, and spasm. Dangyuja contains various beneficial elements such as, limonene, obacunone, nomiline, and naringin. Especially, Dangyuja inhibits cancer cell multiplication and cancer prevention. The clinical tests proved that the fruits also inhibits cancers of the liver, lung, intestine, and skin.