JP2005052085A - Food composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a food composition as a means to safely ameliorate, from the interior of the body, the symptom of a disease at a lesion part which is the cause of the uncomfortable disease related to legs such as swelling, cold, and pain or itching caused by cold. <P>SOLUTION: This food composition is obtained by containing an extract of a plant belonging to the genus grape of the family grape. As the extract of the plant of the genus grape of the family grape, a polar solvent extract of leaves that have turned red and a nonpolar extract fraction of seeds are suitably exemplified, and it is preferable that the composition contains both the extract and the fraction. As an active component of the leaves, resveratrole is preferably exemplified, and as an active component of seeds, a polyphenol such as proanthocyanidin is suitably exemplified. Furthermore, it is preferable to contain an extract of Angelica keiskei, and as an active component of Angelica keiskei, a chalcone is preferably exemplified. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a food composition, and more particularly, to a food composition useful for improving foot massage, coldness, pain associated with coldness, and fatigue.

With the development of medical technology, the average lifespan has been remarkably increased in recent years. At the same time, the trend toward a declining birthrate is increasing, and the average age and worker age in society are increasing. Against this background, the number of years of labor has increased unprecedentedly in modern society. Under these circumstances, the percentage of people complaining of uncomfortable symptoms related to the foot, such as crushed feet, coldness, pain associated with coldness, and fatigue, is increasing due to long standing work. For such symptoms, treatment with a cataplasm containing an anti-inflammatory analgesic agent such as indomethacin or an external preparation for skin is performed. However, such treatment is only a symptomatic treatment that makes it difficult to feel pain and the like. Attempts to improve such symptoms by oral administration of active ingredients include, for example:
There are methods for administering branched amino acids (see, for example, Patent Document 1, Patent Document 2, and Patent Document 3). In this method, a large amount of branched amino acids are administered. Large-scale administration of amino acids may not be preferable from the viewpoint of safety.

  Therefore, there has been a demand for the development of a means for relieving the pathological condition of the lesion site, which causes unpleasant symptoms related to the foot, such as foot rash, coldness, pain associated with coldness, and fatigue, from the body.

On the other hand, the pharmacological action of an extract of a plant belonging to the genus Grapeaceae under oral administration conditions includes an antioxidant action (see, for example, Patent Document 4), joint pain, An action to relieve neuralgia (for example, see Patent Document 5), a cardiovascular disorder improving action (for example, see Patent Document 6), etc. are known. Under the condition of transdermal administration, Maillard reaction in seed extract An inhibitory action (see, for example, Patent Document 7) is known. Moreover, SOD like action (for example, refer patent document 8), antihypertensive action (for example, refer patent document 9, patent document 10), etc. are known about the extract of the above-ground part of Aceraceae Ashitaba. However, although it is known that the extract of the leaves of the genus Grapeaceae plant can be used in food as a moisturizing component or the like (see, for example, Patent Document 11), a food composition containing the extract is It is not known at all from the body that it has the effect of improving the pathological condition of the affected area, which causes unpleasant symptoms related to the foot, such as muddy feet, coldness, pain associated with coldness, and fatigue. .
JP 2002-330728 A JP 2002-258508 A Japanese Patent Laid-Open No. 10-287576 JP 2002-265387 A JP 2001-72582 A JP 09-165331 A JP 2002-293736 A JP-A-10-295325 JP 2001-309766 A JP 2002-186252 A JP 2003-119150 A

  The present invention has been made under such circumstances. From the inside of the body, the pathological condition of the lesion site, which causes unpleasant symptoms related to the foot, such as foot rash, cold, pain associated with cold, fatigue, etc. The objective is to provide a means to improve with confidence.

In view of such a situation, as a result of intensive research efforts to solve the above-described problems, the present inventors have orally obtained a food composition containing an extract of the leaves of a grapevine genus plant. It was found that such symptoms can be improved by ingesting in the present invention, and the invention has been completed. Further studies were made, and the invention was developed by finding that such an action was remarkably improved by combining the extract with proanthocyanidins and chalcones. That is, the present invention relates to the following technique.
(1) A food composition comprising an extract of leaves of a plant belonging to the genus Grapeaceae as an active ingredient for improving foot strain, coldness, pain associated with coldness, or fatigue.
(2) The food composition according to (1), wherein the plant belonging to the genus Grapeaceae is Vitis vinifera or Vitis labraska.
(3) The food composition according to (1) or (2), wherein the leaves of the genus Grapeaceae are reddish leaves.
(4) The food composition according to any one of (1) to (3), wherein the extract is an extract of water and / or alcohol.
(5) The food composition according to any one of (1) to (4), further comprising proanthocyanidins.
(6) The food composition according to (5), wherein the proanthocyanidin base is a seed of a plant belonging to the genus Grapeaceae.
(7) The food composition according to any one of (1) to (6), further comprising chalcone.
(8) The food composition according to (7), wherein the chalcone base is an aerial part of Angelica keisukei koidz.
(9) containing 1) an extract of leaves of a plant belonging to the genus Grapeaceae, 2) an extract of seeds of a plant of the genus Grapeaceae, and 3) an extract of the above-ground part of the Aceraceae A food composition.
(10) Use of a leaf extract of a vine belonging to the genus Grapeaceae in the manufacture of a food composition for the improvement of crumbs, coldness, pain associated with coldness and fatigue.

  ADVANTAGE OF THE INVENTION According to this invention, the pathological condition of the lesion site | part which is the cause of the unpleasant symptom about a foot, such as an unpleasant foot, a cold, the pain accompanying a cold, and fatigue from a body, can be improved or prevented in peace. .

  The food composition of the present invention is characterized by containing an extract of the leaves of a plant belonging to the genus Grapeaceae. As the plants belonging to the genus Grapeaceae, there are two strains of the so-called European grape called Vitis vinifera and the American grape called Vitis labraska, both of which are in the present invention. Can be used. European grapes include, for example, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Pinot Gris, Pinot Meunier, Syrah, Gamay, Chardonnay, Pinot Blanc, Sauvignon Blanc, Silvernell, Bionier, Traminer, Riesling, Koshu American grapes include Delaware, Niagara, Canberra, etc.

These grapes also include red red (black) grapes such as Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Pinot Gris, Pinot Meunier, Syrah, Gamay, Delaware, and Chardonnay, Pinot Blanc There are green white grapes such as Sauvignon Blanc, Silvernell, Bionier, Traminer, Riesling, Koshu, etc., but it is preferable to use red (black) grapes. Is preferred. In general, in grapevine genus plants, leaves with red peels turn red after fruit ripening, and those with green peels turn yellow only when the fruit ripens, not autumn leaves . In this sense, it is preferable to use black grape leaves.

  In the present invention, an extract of the leaves of the genus Grapeaceae as described above is used. In the present invention, the extract refers to a target plant or a form in which the content of the active ingredient is increased by pressing or solvent-extracting the dried or shredded product as necessary. This is a general concept. For the leaves of the genus Grapeaceae, an extract using a solvent is preferred.

  As a method for preparing an extract from leaves of a vine belonging to the genus Grapeaceae, preferably leaves of red vines, for example, a solvent 1 to 10 times the weight of the leaves is added, and the solvent is used for several days at room temperature. There is a method of immersing for several hours at a temperature close to the boiling point of, removing the insoluble matter by filtration or the like, if necessary, and removing the solvent by distillation under reduced pressure or the like to obtain an extract. Examples of the solvent used for such extraction include alcohols such as water, ethanol, isopropanol and normal butanol, esters such as ethyl acetate and methyl formate, ketones such as acetone and methyl ethyl ketone, and ethers such as diethyl ether and tetrahydrofuran. Preferred examples include nitriles such as acetonitrile, and mixtures thereof. A preferable extract is water and / or alcohol, and more preferably extracted with an alcohol which may contain about 10 to 50% by weight of water and the solvent is removed. As the alcohol, ethanol is preferable.

  The content of the red grape leaf extract in the composition of the present invention is 10 to 90% by weight in terms of solid matter. When converted to the content of resveratrol, it is preferable to contain 0.01 to 0.1% by weight. In addition, since the leaves of the genus Grapeaceae are used as ingredients for cooking and have rich food experience in Europe, it is presumed that the safety as food is extremely high.

  The food composition of this invention can contain the arbitrary components normally used by a food composition other than the extract of the leaf of the plant of the grapevine grape genus which is an essential component. Examples of such optional components include trehalose, excipients such as crystalline cellulose and lactose, disintegrants such as starch, binders such as hydroxypropylcellulose, surfactants, colorants, flavoring agents, coating agents, lubricants, and the like. Examples thereof include an agent, a plasticizer and a stabilizer.

  Furthermore, the component which further enhances the effect of the leaf extract of the genus Grapeaceae can be contained, and it is preferable to contain such a component. Examples of such effect enhancing components include proanthocyanidins and chalcones. Although such a component can be contained as a compound, since the object of the present invention is a food composition, it is preferably contained in a form close to food. As such a form, if it is proanthocyanidin, it is an extract based on the seed of a plant belonging to the genus Grapeaceae, and if it is chalcone, it is contained as an extract based on the aerial part of the Aceraceae Ashitaba It is preferable to do.

As an extract based on the seeds of plants belonging to the genus Grapeaceae, a pressed product of white grape seeds is preferable, and at this time, 30 to 50% by weight of proanthocyanidins are contained in the extract. The extract of Ashitaba is preferably dried to remove moisture and increase the content of chalcones. At this time, the chalcones contain 0.005 to 0.03% by weight. In the food composition of the present invention, it is preferable to contain 1 to 4% by weight of proanthocyanidins in terms of polyphenols (5 to 10% by weight in terms of seed extract of vines), and chalcone in an amount of 0.001. It is preferably contained in an amount of 01 to 0.02% by weight (5 to 10% by weight in terms of an extract of Aceraceae ashitaba).
<Production Example 1>
Add 5L of 50% ethanol aqueous solution to 1KG of autumn leaves of Cabernet Sauvignon, heat and reflux for 2 hours, cool, filter to remove insolubles, concentrate under reduced pressure, freeze-dry and freeze 50 G of leaf extract 1 was obtained as amorphous. This contained 0.02% resveratrol.
<Production Example 2>
200 kg of oily substance was obtained by squeezing 1KG of Sauvignon Blanc seeds. This contained 40% polyphenols.
<Production Example 3>
The above-ground part 1KG of Aceraceae Ashitaba was dried, crushed by a food processor, and 300 g of the Acerabaceae Ashitaba extract was obtained. This extract contained 0.4% chalcone.

  The food composition of the present invention can be produced by treating the essential components and optional components according to a conventional method. The food composition of the present invention can be applied without particular limitation as long as it is in a form commonly known as food, and is a daily food such as a beverage, bread or confectionery, or a daily food. It can be applied to fortified foods, special health foods, health foods, etc., which are enriched with specific nutrients. Since the extract of the leaves of the plant belonging to the vine family Grapeaceae, which is an essential component of the food composition of the present invention, is strong in bitterness and bitterness, in such a food composition of the present invention, such a taste and bitterness are covered by the coating. A processed dosage form that is not felt is preferable, and examples of such a dosage form include tablets coated with 0.5 to 10% by weight of a coating agent such as gelatin, zein or shellac. In such a coating form, it is preferable to contain sucrose fatty acid ester, medium chain fatty acid monoglyceride, triethyl citrate and the like as a plasticizer in an equivalent amount or 10 times the amount of the coating agent. When the food composition of the present invention is orally administered, as shown in the examples described later, it is likely that the feet are cold, feet are cold, pain due to cold feet, itching due to cold feet, fatigue, etc. In addition, it has the action of alleviating unpleasant symptoms related to the foot, often seen in people who have been standing for a long time, and suppressing (preventing) the onset. In order for the food composition of the present invention to exhibit such an action, the food composition of the present invention is used for one day so that 50 to 500 mg of a leaf extract of a vine belonging to the vine family can be ingested. Oral administration is preferably performed once or divided into several times.

<Example 1>
According to the formulation shown below, the tablet which is the food composition of this invention was produced. That is, the prescription ingredients were charged into a fluidized-phase granulator, stirred and mixed while being sprayed with 10 parts by weight of water, and granulated. The granulated product was air-dried at 40 ° C. for 48 hours, sieved, passed through 100 mesh, and the fraction captured by 200 mesh was collected and tableted into 221 mg tablets. This tablet was transferred to a sugar-coated bread, and 10 ml of an 80% ethanol solution containing 2% shellac and 7% sucrose fatty acid ester was sprayed on each tablet and coated to obtain the food composition 1 of the present invention. .
Extract of leaves of grape genus plant produced by the method of Production Example 1 56.3 parts by weight Trehalose 43.7 parts by weight <Example 2>
In the same manner as in Example 1, a tablet was prepared according to the formulation shown below, and an 80% ethanol solution containing 2% shellac and 7% sucrose fatty acid ester was sprayed and coated with 10 ml per tablet. A food composition 2 of the present invention was obtained.
27.1 parts by weight of an extract of grape plant leaves produced by the method of Production Example 1 8.1 an extract of grape seeds produced by the method of Production Example 2 8.1 parts by weight of Production Example 3 Extract of Ashitaba produced by the method 7.7 parts by weight Trehalose 51.1 parts by weight Starch 6 parts by weight <Comparative Example>
In the same manner as in Examples 1 and 2, tablets were prepared according to the following formulation, and coated by spraying 10 ml of an 80% ethanol solution containing 2% shellac and 7% sucrose fatty acid ester per tablet, A food composition of a comparative example was obtained.
Trehalose 51.1 parts by weight Starch 48.9 parts by weight <Test example>
A drinking test was conducted using the food compositions 1 and 2 of the present invention and a comparative example. As the panelists for the drinking test, 100 people who were aware of muddy feet, coldness, pain associated with coldness, and fatigue were used. The panelists were divided into three groups so that there was no variation between the groups.

  The first group took the food composition 1 for 2 weeks, answered a questionnaire about the improvement of foot massage, coldness, leg fatigue, dullness and weight, and then cooled down for 1 week. After drinking for a week, answering the questionnaire about the improvement of weightiness, coldness, leg fatigue, dullness and weight of the legs, cool down for a week, drink food composition 3 for 2 weeks, I answered the degree of improvement of fatigue by questionnaire. In the second group, the same procedure was taken for 2 weeks in the order of food composition 2, comparative example, and food composition 1, and in the same way, the third group was taken in the same procedure, comparative example, food composition 1, and food composition. In the order of 2, they were drunk for 2 weeks.

The contents of the questionnaire were as follows. The results are shown in Table 1 for the answer of Question 1 and Table 2 for the answer of Question 2. From this, it can be seen that the food composition of the present invention has an action to prevent and improve foot scum, coldness, fatigue and the like. In addition, with regard to the cooling of the feet, the form containing a combination of grape leaf extract, grape seed extract and Ashitaba extract is more effective than the form containing only grape leaf extract. It can be seen that is expensive.
(Question 1)
Do you feel that you were able to prevent “swelling” by drinking samples?
(Answer options)
・ I was able to feel very well (score 6) ・ I was able to feel (score 5) ・ I was able to feel a little (score 4) ・ I don't know well (score 3) ・ I couldn't really feel (score 2) 1)
(Question 2)
Please evaluate the sample you drank this time on a 10-point scale. Use a score of 10 points: very satisfied, 5 points: OK, 0 points: no effect at all.
(Question 3)
Did you experience a specific improvement in subjective symptoms? Please circle the items that apply to the following items.
1) Elimination of swelling Remarkably improved (score 5), improved (score 4), slightly improved (score 3), no change (score 2), worsened (score 1)
2) Leg fatigue, dullness, weight remarkably improved (score 5), improved (score 4), slightly improved (score 3), no change (score 2), worse (score 1)
3) Significant improvement in the coldness of the feet (score 5), improvement (score 4), slightly improved (score 3), no change (score 2), worse (score 1)

  INDUSTRIAL APPLICABILITY The present invention can be applied to health foods and the like for improving foot massage, coldness, and fatigue.

Claims (10)

A food composition comprising an extract of a plant belonging to the genus Grapeaceae as an active ingredient for improving foot rash, cold, pain associated with cold, or fatigue. The food composition according to claim 1, characterized in that the plant belonging to the genus Grapeaceae is Vitis vinifera or Vitis labraska. The food composition according to claim 1 or 2, wherein the leaves of the genus Grapeaceae are red and autumn leaves. The food composition according to any one of claims 1 to 3, wherein the extract is an extract of water and / or alcohol. Furthermore, proanthocyanidins are contained, The food composition of any one of Claims 1-4 characterized by the above-mentioned. The food composition according to claim 5, wherein the source of proanthocyanidins is a seed of a plant belonging to the genus Grapeaceae. The food composition according to claim 1, further comprising chalcone. The food composition according to claim 7, wherein the source of chalcone is an aerial part of Angelica keisukei koidz. It contains 1) an extract of the leaves of a vine belonging to the genus Grapeaceae, 2) an extract of the seeds of a plant of the genus Grapeaceae, and 3) an extract of the above-ground part of the Aceraceae. , Food composition. Use of a leaf extract of a vine belonging to the genus Grapeaceae in the manufacture of a food composition for the improvement of foot kukumi, cold, pain associated with cold, fatigue.