We confirmed that there were various functional components such as cyanidine-3-glucoside(C3G), unsaturated fattic acids, rutin, γ-aminobutyric acid(GABA) and resveratrol in mulberry fruits. Next we investigated the protective effect against neuronal cell and inhibitory activity against bacteria of mulberry fruit extracts. Also, we studied about the high value-added processing method using the mulberry fruit including the natural food colorant, beer, semi-dried mulberry fruit, honey powder, pop etc. C3G was extracted with 0.1% citric acid-70% EtOH. Then it was evaporated with large scale evaporation system. After adding dextrin to C3G concentration materials, we made pigment powder with freezing dryer. Semi-dried mulberry fruits can be stored at room temperature by adjusting the moisture content to around 15%. It means that the shape of fruit is maintained, and has chewing texture like jelly. In case of mulberry leaf, we studied on improvement method of rutin content using mulberry leaf powder. Mulberry leaves were collected and then hot-air dried and powdered for experiment. As a result, we have developed a pre-treatment method that extracts mulberry leaf powder with water or fermented alcohol with reflux extractor and then increases the rutin content by improving the process. The powder with increased rutin content is expected to be applicable to various foods as a food additive. It can be contributed to the improvement of the farm income by promoting consumption of mulberry leaf while satisfying the consumers’ desire for functional food intake. In relation to the global increase trend of obesity population, there is a demand for the development of foods having high functional activity by mass-extracting anti-obesity active substances using mulberry product such as leaf and fruit. Therefore, we evaluated the anti-obesity efficacy according to varieties by using the mulberry leaves and fruit extracts. At the same time, high active varieties were selected. For this purpose, the effects of the extracts of the mulberry leaf and fruit on 3T3-L1 adipocyte differentiation were examined. As a result, in the case of mulberry leaves, the lipid accumulation inhibitory rate of ‘Cheongolppong’ was higher than that of the control at 500μg / mι treatment. And in the case of the extract of mulberry fruit, ‘Daesim’ showed the highest lipid accumulation inhibitory rate compared with the control at 50 times of diluted extract.