CA2098893C - Antioxidant composition of natural products and method of production thereof - Google Patents
Antioxidant composition of natural products and method of production thereof Download PDFInfo
- Publication number
- CA2098893C CA2098893C CA002098893A CA2098893A CA2098893C CA 2098893 C CA2098893 C CA 2098893C CA 002098893 A CA002098893 A CA 002098893A CA 2098893 A CA2098893 A CA 2098893A CA 2098893 C CA2098893 C CA 2098893C
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- CA
- Canada
- Prior art keywords
- heated
- raw material
- oil
- heating
- oil mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 51
- 239000000203 mixture Substances 0.000 title claims abstract description 51
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims description 16
- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- 229930014626 natural product Natural products 0.000 title 1
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- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 2
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- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 2
- FGNPLIQZJCYWLE-BTVCFUMJSA-N (2r,3r,4s,5r)-2-amino-3,4,5,6-tetrahydroxyhexanal;sulfuric acid Chemical compound OS(O)(=O)=O.O=C[C@H](N)[C@@H](O)[C@H](O)[C@H](O)CO FGNPLIQZJCYWLE-BTVCFUMJSA-N 0.000 description 1
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- IYDGMDWEHDFVQI-UHFFFAOYSA-N phosphoric acid;trioxotungsten Chemical compound O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.OP(O)(O)=O IYDGMDWEHDFVQI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B3/00—Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shape; Layered products comprising a layer having particular features of form
- B32B3/10—Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shape; Layered products comprising a layer having particular features of form characterised by a discontinuous layer, i.e. formed of separate pieces of material
- B32B3/12—Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shape; Layered products comprising a layer having particular features of form characterised by a discontinuous layer, i.e. formed of separate pieces of material characterised by a layer of regularly- arranged cells, e.g. a honeycomb structure
-
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- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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Abstract
An oily preparation and its production method where the activity of antioxidant substances as effective components are high and the penetrating ability into the inside of the cell in a disease portion is high, and its production method. The oily preparation is prepared by heating a cereal raw material comprising rice germ and/or wheat germ and soybean at a temperature not exceeding 100°C; making it fine powder after koji is added to the heated material to brew it;
and adding thus brewed powder to an oil mixture comprising an oil obtained from sesame heated in the same manner and an oil obtained from raw sesame, wherein a ratio of oil mixture to a total amount of the fine powder and the oil mixture is 60 to 95 % by weight.
This oily preparation can be used to prevent and treat various inflammations and inveterate diseases resulting from or worsened by destruction of cellular organization by reactive oxygen and lipid peroxide produced in a human body.
and adding thus brewed powder to an oil mixture comprising an oil obtained from sesame heated in the same manner and an oil obtained from raw sesame, wherein a ratio of oil mixture to a total amount of the fine powder and the oil mixture is 60 to 95 % by weight.
This oily preparation can be used to prevent and treat various inflammations and inveterate diseases resulting from or worsened by destruction of cellular organization by reactive oxygen and lipid peroxide produced in a human body.
Description
Oily preparation and method of production thereof BACKGROUND OF THE INVENTION
1. Field of the Invention The present invention relates to an oily preparation and its production method, and particularly to an oily preparation containing, as effective components, substances which suppress production of reactive oxygen and lipid peroxide in human bodies.
Hereinafter, these substances will be referred to as antioxidant substances.
1. Field of the Invention The present invention relates to an oily preparation and its production method, and particularly to an oily preparation containing, as effective components, substances which suppress production of reactive oxygen and lipid peroxide in human bodies.
Hereinafter, these substances will be referred to as antioxidant substances.
2. Related Art Statement Recently, attention has been attracted to antioxidant substances which exhibit excellent effects when used for preventing and treating various inflammations and inveterate diseases such as chronic arthrorheumatism, thrombophlebitis, progressive systemic sclerema, Buerger's disease, Raynaud's disease, intractable dermatoulcer and the like caused by destruction of cellular organization by reactive oxygen and lipid peroxide produced in human bodies.
It has been clarified according to a study by the present inventors that the above-mentioned antioxidant substances comprise low molecular weight substances such as flavonoids, polyphenols, tannins, tocopherols, vitamin B1 and the like contained in a plant body, and by taking them orally as a medicine or a health food, the production of above-mentioned reactive oxygen and lipid peroxide in the body is suppressed (see Journal of Japan Pharmacist Association, No. 39, Vo1.12, supplement, ~~Bioavailability of SOD (Superoxide Dismutase) and crude drug", pp. 1097-1119, published on December 1, 1987).
Conventionally, as preparations containing such antioxidant substances, a votanical nutrient of Japanese Patent No. 1366268 issued 15/06/85, Wada, K, and an antioxidant composition described in Niwa's Japanese Unexamined Patent Application Laid-open No. 63-79834 (20-04-1988) have been known.
The votanical nutrient of No. 1366268 is obtained by mixing green tea powder with powder of baked unpolished rice and soybean powder; adding a small amount of koji fungus to the mixture; immersing, then, this powder mixture in a mixture of sesame oil and soybean oil for about 4 days to extract effective components; removing precipitates by centrifugation; and enclosing remained oily substance in a capsule made of gelatin or the like.
The antioxidant composition of No. 63-79834 is obtained by mildly heating plant seeds or germs thereof not to produce scorch; subsequently brewing these heated .2098893 plant materials by adding a microorganism; and adding thereto a plant oil obtained from a plant which was also mildly heated. Optionally, vitamin C, vit;amine C
derivatives or a plant body containing them is added to the composition.
As plant seeds, is used a seed which contains antioxidant substances such as above-mentioned flavonoids, polyphenols, tannins, tocopherols, vitamin B, and the like, including rice, wheat, badey, soybean, adzuki bean, corn, hatomu~i (pearl barley), pea. As plant oil, is used sesame oil, soybean oil, cotton seed oil, corn oil, safflower oil, evening primrose oil, rice bran oil, rape oil, olive oil and the like.
However, the votanical nutrient of No. 1366268 is low in its antioxidant activity, because of its method of processing the raw plant material.
The antioxidant composition of Niwa, No. 63-79834 obviated such a problem by remarkably increasing the activity of antioxidant substances by mildly heating the raw plant material not to produce scorch with far-infrared radiation, thus preventing deactivation of antioxidant substances due to high temperature, liberating and converting the raw material to the low molecular weight effective components, and by brewing thus-heat treated material to promote further liberation and conversion to the low molecular weight effective substances.
However, according to the study by the present inventors since then, it has been clarified that although above-mentioned antioxidant substance remarkably suppresses the production of the reactive oxygen and lipid peroxide in test tube, the antioxidant atvivities are not exhibited in human bodies sufficient ly.
It is considered that, in order to allow the antioxidant substances to arrive at the inside of cells suffering a disease such as an inflammatory reaction or the like due to reactive oxygen and lipid peroxide, it is necessary to pass through cell membranes which cover surfaces of the cells. However, the cell membrane of human is abundant with oil and fat components, and hence it has such a property that only oily substances are allowed to pass through, so that above-mentioned antioxidant composition having a low content of oily substances has a low ability to pass through the cell membrane to penetrate into the inside of the cell.
Thus, the present inventors have repeated studies in order to improve the cell membrane passin g ability of the antioxidant composition, while making further improvement in selection of plant species as a raw material and its processing method. Consequently, there has been obtained an oily preparation in which the activity of the antioxidant substances as effective components is high and the penetrating ability into the inside of the cell suffering a disease is high, completing the present invention.
DISCLOSURE OF INVENTION
It is an object of the present invention to provide an oily preparation and its production method in which the activity of antioxidant substances as effective components is high and the penetrating ability into the inside of the cell at a disease place is high.
Method of producing the oily preparation of the present invention comprises: heating a cereal raw material comprising rice germ and/or wheat germ, and soybean at a temperature not exceeding 100°C; adding koji into the heated material; brewing the mixture; then, powdering the mixture; and adding the obtained powdered mixture into an oil mixture comprising an oil obtained from sesame heated at a temperature not exceeding 100°C and an oil obtained from raw sesame, wherein a ratio of the oil mixture to a total amount of the powder mixture and the oil mixture is 60 to 95 % by weight.
As the cereal raw material abundantly containing the antioxidant substances, in addition to said rice germ, wheat germ and soybean, there may be listed plant species described in the Japanese Unexamined Patent Application Laid-open No. 63-79834, i.e., barley, adzuki bean, corn, hatomugi (pearl barley), pea and the like and the like, however, according to the study by the present inventors, the rice germ, wheat germ and soybean are the most preferable raw materials.
Next to rice germ, wheat germ and soybean, there can be listed rice bran, hatomugi (pearl barley) and wheat. Therefore, as a raw material, at least one of rice bran, hatomugi (pearl barley) and wheat may be included together with rice germ and/or wheat germ. In any case, the ratio of the germ (rice germ and/or wheat germ) in the cereal raw material is preferably at least more than or equal to 1 i by weight.
The antioxidant substances in the cereal raw material described above form a complicated macromolecule polymer together with other substances, and therefore has no activity as it is, so that it is necessary to cut macromolecule bonds by means of mildly heating or the like so as to release low molecular weight antioxidant substances. However, if heating temperature is too high, the low molecular weight antioxidant substances are deactivated, so that it is necessary to select a heating condition taking into consideration this fact.
In order to satisfy such a condition, it is necessary to heat the cereal raw material at a temperature not exceeding 100~C slowly and in sufficient length of time. In detail, the cereal raw material is put in a vessel made of ceramic such as pottery or the like irradiating far-infrared rays, preferably having wavelengths of 4 to 14 ,u m, and heating is performed while slowly stirring and maintaining the temperature at about 90 to 96~C .
The heating time varies depending on kinds of cereal species, so that it cannot be indiscriminately defined, however, it is preferably about 30 minutes to 3 hours. Incidentally, the heating method is not limite d to the above-mentioned method provided that the antioxidant substances in the cereal raw material are sufficiently released as low molecular substances while deactivation thereof is prevented.
After heat treatment described above, koji (Aspergillus orizae) is added to the raw material to brew it. The brewing condition is preferably at 20 to 36~C for about 2 to 6 days. When brewing is performed using a fermenter, about 2 to 3 hours are sufficient.
This brwing is performed in order to further promote liberation and conversion into low molecular weight substances of the antioxidant substances in the cereal raw material, and, through this brewing step, the activity of the antioxidant substances are remarkably enhanced as compared with a raw material only subjected to heat treatment.
Next, the brewed material is ground to make it into fine powder. Grinding may be performed using a commercially available grinder. Some types of grinder, however, generate high temperature during the use, thus deactivating the antioxidant substances. Therefore, it is preferable to use those which generate no high temperature when used. For example, a stone mill may be used.
Next, the oil is prepared by mixing an oil obtained from heated sesame (hereinafter referred to as the sesame paste oil) with an oil obtained from raw sesame in an appropriate ratio, and the above-mentioned fine powder is added to the oil mixture. The sesame paste oil is an oil obtained by, after a raw sesame is heated at a temperature not exceeding 100~C slowly in sufficient length of time, griding and squeezing it, however, the fine solid contents formed by grinding sesame remain as it is, so that the appearance provides a paste state. This sesame paste oil abundantly contains the low molecular weight antioxidant substances, and by using it, it is possible to obtain the oily preparation having a high activity of the antioxidant substance.
However, this sesame paste oil has a high viscosity, and the size of an oil droplet is also large, so that the preparation in which only the sesame paste oil is added with the above-described fine powder has a poor penetrating ability into the insides of cells in a disease portion. However, when the sesame oil obtained from raw sesame is added to the sesame paste oil, the size of the droplet can be small, and the penetrating ability into the insides of the cells in a disease portion is improved.
The oil collected from raw sesame is an oil obtained by, after a raw sesame is ground as it is and squeezing it, removing solid contents, and a commercially available as an ordinary sesame oil. Since the mixing ratio of the sesame paste oil to the ordinary sesame oil is different also depending on the amount of the fine powder to be added, it cannot be indisciminately defined. It is preferably 1 to 3 parts by weight of the ordinary sesame oil with respect to 1 part by weight of the sesame paste oil.
The ratio of the oil mixture to the fine powder added thereto is such one that the mixed oil comes to GO
to 95 % by weight of a total amount of the both. If the oil mixture is less than 60 % by weight, the ability to pass through the cell membrane is poor. On the other hand, if the oil mixture exceeds 95 % by weight, the concentration of the antioxidant substances as the effective components is low, so that the effect of suppressing the production of the reactive oxygen and lipid peroxide also decreases.
The oily preparation of the present invention, which is orally taken, can be prepared by adding the fine powder to the oil mixture by enclosing it in a gelatin capsule or the like as soon as the oil mixture is prepared. The material mixture, however, can be matured preferably at 20 to 35°C for about 3 to 30 days, more preferably at 28 to 30°C for about 1 week, before encapsulation.
By applying the maturing treatment, the liberation and low molecular weight conversion of the antioxidant substances are further progressed by the koji remaining in the fine powder, and the antioxidant substances well attaches to the oil mixture, so that the activity and the osmotic ability into the inside of the cell of the reactive components are further improved.
The oily preparation of the present invention can also include a cereal raw material comprising rice germ or wheat germ and soybean, and optionally at least one of rice bran, hatomugi (pearl barley) or wheat, which is made into fine powder as it is without heatin g and brewing, and added to the oil mixture together with the heated and brewed fine powder described above.
In the fine powder of the cereal raw material which is not heated and brewed, the antioxidant substance as the effective components are not liberated and converted into low molecular weight substances.
However, when it is added to the oil mixture together with the heated and brewed fine powder, the liberation and low molecular weight conversion of the antioxidant substances gradually proceed even after encapsulation, owing to the koji remaining in the brewed fine powder, so that there is such an advantage that the effect of suppressing the production of the reactive oxygen and lipid peroxide is maintained for a long period.
On the contrary, in the oily preparation in which only the heated and brewed fine powder is used, due to enzyme reactions and the like which continuously proceed even after encapsulation, the antioxidant substances as the effective components are gradually decomposed, so that the effective period is short as compared with one in which the non-treated fine powder is added. 2 0 9 8 8 9 3 However, in the case where the adding amount of the non-treated fine powder is too much, the activity of the effective component decreases. Therefore, it is preferable that the non-treated fine powder is about 0.5 to 1 part by weight based on 1 part by weight of the heated and brewed fine powder. Incidentally, also in this case of including two types of fine powders, the oil mixture is 60 to 95 % by weight of the total amount.
In the thus-obtained oily preparation according to the present invention, both the activity of the antioxidant substances and the osmotic power into the inside of the cell are high, and as clarified also from results of clinical tests as described hereinafter, it exhibits remarkable effects against various inflammations and inveterate diseases for which the therapeutic effects have been insufficient by conventional anti-inflammatory agents.
The oily preparation of the present invention may be encapsulated with gelatin or the like, and orally taken as a medicine. In addition, in the case of abnormal pigmentation such as dermatitis, chloasma, freckles and the like, or wrinkles and the like, the oily preparation can be applied directly to an affected part. In addition to dermatitis and the 1 ike, the present oily preparation can be applied also to adult diseases and inveterate diseases such as chronic arthro-rheumatism, thrombophlebitis, progressive systemic sclerema, Buerger's disease, Raynaud's disease, intractable dermatoulcer and the like. The preparation of the invention also has effects on treatment and prevention of other various pollution-caused diseases, burns, external wounds, fatigue, hangover, constipation and the lik e.
In addition, the oily preparation of the present invention has no side-effect because of the use of only cereal, koji and sesame as the raw materials, so that it is possible to take orally as a health food for maintaining and enhancing the health. It is needless to say that, when making a preparation, it is optional to add auxiliary medicines or components useful for health such as various vitamins, minerals and the like, and flavors, taste-adjusting agents, coloring agents and the like.
Embodiment Each one part of rice germ, soybean, rice bran, hatomugi (pearl barley) and wheat was charged in a pot made of pottery emitting far-infrared rays of 4 to 14 ,u m, and heated at 90 to 96~C for 3 hours with slow stirrin g not to making scorch. Next, koji was added by 3 ~ of a total amount to brew at 36 to 40~C for 72 hours, and then the brewed material was made into fine powder using a stone mill. In addition, above-mentioned five kinds of cereal raw materials, which were not heated and brewed, were ground with a stone mill to obtain fine powders of the same amount. On the other hand, sesame was heated in the same manner as the above serial materials, and, after it was ground with a stone mill, squeezed to obtain a sesame paste o i 1.
Next, 28.1 parts by weight of the sesame paste oil was mixed with 48.9 parts by weight of a commercially available sesame oil; to which mixture were added 11.5 parts by weight of the heated and brewed fine powder and 11.5 parts by weight of the non-treated fine powder; and the obtained mixture was stirred homogeneously. The obtained mixture was matured at 28~C
for 1 week, then encapsulated in gelatin to obtain an oily preparation.
Effect of the Invention [ I ] In vitro test (1) For an in vitro test of the ability of arrivin g and penetrating to oily sites, the oily preparation of the embodiment was added to a TBA (thiobarbituric acid) reaction system in which an oily unsaturated fatty acid (decosahexaenoic acid) was reacted with reactive oxygen generated by ultraviolet rays and produced lipid peroxide, and the degree of suppression of the production of lipid peroxide was measured.
Namely, to 0.1 cc of decosahexaenoic acid diluted by 100 times, 1.8 mg/ml of the test sample of the oily preparation of the present invention was added, and the lipid peroxide produced was measured with the TBA reaction. In the TBA reaction, 0.2 ml of 7 % sodium dodecyl sulfate, 2 ml of 0.1 N HC1, and 0.3 ml of phosphotungstic acid were mixed; 1.8 mg/ml of the test sample was added to the mixture; 1 ml of a reagent in which 0.67 % TBA was mixed with acetic acid by 1:1 was added; and the measurement was performed with excitation at 515 nm and emission at 553 nm using a fluorescent spectrophotometer.
As comparative examples, used the votanical nutrient of Japanese Patent No. 1366268 (Comparative example 1) and the antioxidant composition described in Japanese Nonexamined Patent Application Laid-open No. 63-79834 (Comparative example 2), measurements being performed in the same manner. Results are shown in Table 1.
Table 1 Average Test sample (6 munutes value) Control 461 ~ 62 (UV+) Oily preparation of the 121 ~ 13 ~~
present invention (1.8 mg/ml) Comparative example 1 271 ~ 34 ~~
( 1. 8 mg/ml) Comparative example 2 358 ~ 45 ( 1. 8 mg/ml) UV+; ultraviolet irradiation ~: 0.01 < P < 0.05 (v.s. control) ~: P < 0.01 (v.s. control) ~: P < 0.0001 (v. s. control) - Test result -Although any of the test samples significantly 20 9 88 9~
suppressed the generation of the lipid peroxide (TBA
reactive substances) from the unsaturated fatty acid (docosahexaenoic acid) by irradiation of ultraviolet ray ('Oa), especially the oily preparation of the present invention remarkably suppressed this generation (P <
0.0001). This result supports the fact that the oily preparation of the present invention has a higher activity of the antioxidant substance, and a higher penetrating ability into the inside of the cell in which a disease occurs than the conventional preparations (Comparative examples 1 and 2).
(2) A [3,4-3Hzl-antioxidant substance was prepared in which the low molecular weight antioxidant substance contained in the oily preparation of the present invention was labeled with an isotope ( 3H); it was added into a human tissue in a test tube; and the count (cp m) of [3Hal bound to its cell membrane was measured by a scintillation counter; thereby the ability to arrive at the cell membrane was tested (labeled tritiated thymidine was 2 Ci/mM).
The same tests were also performed for Comparative examples 1 and 2. Results are shown in Table 2. As clarified from Table 2, the oily preparation of the present invention had the highest affinity to cell membrane as compared with Comparative examples 1 and 2.
Table 2 Test sample cpm incorporation Control 15643 cpm / 103 cells Oily preparation of 56372 cpm / 103 cells the present invention ( 1 . 8 mg/ml) Comparative example 1 33451 cpm / 103 cells ( 1.8 mg/ml) Comparative example 2 30567 cpm / 103 cells ( 1. 8 mg/ml) (3) The oily preparation of the present invention was subjected to ultrasonic treatment and added to a reactive oxygen generating system (neutrophile and xanthine-xanthine oxidase) so that a converted living body concentration became 1.6 mg/ml; and three types of reactive oxygens (Oz-, HzOz and OH') were measured to compare with the case of no addition (control). The converted living body concentration is an amount assumed to exist in blood when an ordinary taking amount per one day (9 g in the case of the oily preparation of the present invention) is absorbed into a living body.
The measuring methods for the three types of reactive oxygens are as follows.
For Oz-, the method was used in which the amount of reduction of ferri-cytochrome C by Oz- was measured at a wavelength of 550 nm with a spectrophotometer of Beckman, and converted to the amount of Oz-.
For HzOz, depending on the fact that HzOz decreases fluorescence generated by scopoletin under the presence of peroxidase, by using scopoletin and peroxidase, the degree of decrease in fluorescence of scopoletin was measured using a fluorescent spectrophotometer made by Hitachi Ltd. with excitation of 370 nm and emission of 460 nm.
For OH', utilizing a principle that a -keto-methiol-butylic acid (KMB) reacts with OH' to generate ethylene gas, the method was used in which the ethylene gas was quantified with a gas chromatography made by Hitachi Ltd., so as to convert into OH'. The same tests were also performed for Comparative examples 1 and 2.
Results are shown in Table 3.
Table 3 Reactive oxygen Test sample 02- Ha02 OH' Control 1.532 nmol 485 pmol 854 pmol Oily preparation 0.589 nmol 161 pmol 283 pmol of the present invention ( 1. 8 mg/ml) Comparative 1.285 nmol 403 pmol 707 pmol example 1 ( 1 .8 mg/ml) Comparative 0.231 nmol 538 pmol 108 pmol example 2 ( 1 .8 mg/ml) Test result The antioxidant effect of the oily preparation of the present invention was slightly inferior to that of Comparative example 2, however, there was exhibited the antioxidant effect which was stronger than that of Comparative example 1. However, as clarified from above-mentioned Tables 1 and 2, Comparative example 2 has a smaller contents of oily substances, so that it has poor ability to arrive at the cell in which a disease occurs.
Therefore, when it is judged as a total, the oily preparation of the present invention, in which the antioxidant effect is high and the penetrating ability into the inside of the cell in a disease portion is highest, is most excellent as an antioxidant agent.
[II] Clinical test The therapeutic effect was investigated on 96 patients of autoimmune diseases, collagen diseases such as chronic arthro-rheumatism, hemasthenosis, nephritis, hepatocirrhosis, chloasma, freckles and the like, who have hitherto resisted or got worse against any one of non-steroidal antiphlogistic drugs, steroids and the antioxidant composition of Comparative example 2. The results are shown in Table 4.
Table 4 2 0 9 8 8 9 Test sample Oily reparationComparative Comparative p of the present example 1 example 2 invention ( 1.8 mg/ml) ( 1 .8 mg/ml) Disaese ( 1.
8 mg/ml) Chronic 13/18 (72%) 0/7 (0%) 4/14 (28%) arthro rheumatism Angiitis 3/5 (60%) 0/3 (0%) 1/4 (25%) Progressive 9/12 (75%) 2/10 (20%) 6/12 (50%) systemic sclerema Dermato- 6/8 (75%) 2/12 (16%) 6/13 (46%) myosytis Thrombo- 2/3 (G6%) 0/4 (0%) 1/5 (20%) phlebitis Buerger's 6/8 (75%) 0/3 (0%) 3/6 (50%) disease Raynaud's 10/12 (83%) 3/8 (37%) 7/12 (58%) disease Crus 8/11 (72%) 4/9 (44%) 11/15 (73%) varicosis Intractable 3/5 (60%) 1/5 (20%) 2/6 (33%) dermatoulcer Chloasma, 11/14 (78%) 4/12 (33%) 17/25 (68%) freckles
It has been clarified according to a study by the present inventors that the above-mentioned antioxidant substances comprise low molecular weight substances such as flavonoids, polyphenols, tannins, tocopherols, vitamin B1 and the like contained in a plant body, and by taking them orally as a medicine or a health food, the production of above-mentioned reactive oxygen and lipid peroxide in the body is suppressed (see Journal of Japan Pharmacist Association, No. 39, Vo1.12, supplement, ~~Bioavailability of SOD (Superoxide Dismutase) and crude drug", pp. 1097-1119, published on December 1, 1987).
Conventionally, as preparations containing such antioxidant substances, a votanical nutrient of Japanese Patent No. 1366268 issued 15/06/85, Wada, K, and an antioxidant composition described in Niwa's Japanese Unexamined Patent Application Laid-open No. 63-79834 (20-04-1988) have been known.
The votanical nutrient of No. 1366268 is obtained by mixing green tea powder with powder of baked unpolished rice and soybean powder; adding a small amount of koji fungus to the mixture; immersing, then, this powder mixture in a mixture of sesame oil and soybean oil for about 4 days to extract effective components; removing precipitates by centrifugation; and enclosing remained oily substance in a capsule made of gelatin or the like.
The antioxidant composition of No. 63-79834 is obtained by mildly heating plant seeds or germs thereof not to produce scorch; subsequently brewing these heated .2098893 plant materials by adding a microorganism; and adding thereto a plant oil obtained from a plant which was also mildly heated. Optionally, vitamin C, vit;amine C
derivatives or a plant body containing them is added to the composition.
As plant seeds, is used a seed which contains antioxidant substances such as above-mentioned flavonoids, polyphenols, tannins, tocopherols, vitamin B, and the like, including rice, wheat, badey, soybean, adzuki bean, corn, hatomu~i (pearl barley), pea. As plant oil, is used sesame oil, soybean oil, cotton seed oil, corn oil, safflower oil, evening primrose oil, rice bran oil, rape oil, olive oil and the like.
However, the votanical nutrient of No. 1366268 is low in its antioxidant activity, because of its method of processing the raw plant material.
The antioxidant composition of Niwa, No. 63-79834 obviated such a problem by remarkably increasing the activity of antioxidant substances by mildly heating the raw plant material not to produce scorch with far-infrared radiation, thus preventing deactivation of antioxidant substances due to high temperature, liberating and converting the raw material to the low molecular weight effective components, and by brewing thus-heat treated material to promote further liberation and conversion to the low molecular weight effective substances.
However, according to the study by the present inventors since then, it has been clarified that although above-mentioned antioxidant substance remarkably suppresses the production of the reactive oxygen and lipid peroxide in test tube, the antioxidant atvivities are not exhibited in human bodies sufficient ly.
It is considered that, in order to allow the antioxidant substances to arrive at the inside of cells suffering a disease such as an inflammatory reaction or the like due to reactive oxygen and lipid peroxide, it is necessary to pass through cell membranes which cover surfaces of the cells. However, the cell membrane of human is abundant with oil and fat components, and hence it has such a property that only oily substances are allowed to pass through, so that above-mentioned antioxidant composition having a low content of oily substances has a low ability to pass through the cell membrane to penetrate into the inside of the cell.
Thus, the present inventors have repeated studies in order to improve the cell membrane passin g ability of the antioxidant composition, while making further improvement in selection of plant species as a raw material and its processing method. Consequently, there has been obtained an oily preparation in which the activity of the antioxidant substances as effective components is high and the penetrating ability into the inside of the cell suffering a disease is high, completing the present invention.
DISCLOSURE OF INVENTION
It is an object of the present invention to provide an oily preparation and its production method in which the activity of antioxidant substances as effective components is high and the penetrating ability into the inside of the cell at a disease place is high.
Method of producing the oily preparation of the present invention comprises: heating a cereal raw material comprising rice germ and/or wheat germ, and soybean at a temperature not exceeding 100°C; adding koji into the heated material; brewing the mixture; then, powdering the mixture; and adding the obtained powdered mixture into an oil mixture comprising an oil obtained from sesame heated at a temperature not exceeding 100°C and an oil obtained from raw sesame, wherein a ratio of the oil mixture to a total amount of the powder mixture and the oil mixture is 60 to 95 % by weight.
As the cereal raw material abundantly containing the antioxidant substances, in addition to said rice germ, wheat germ and soybean, there may be listed plant species described in the Japanese Unexamined Patent Application Laid-open No. 63-79834, i.e., barley, adzuki bean, corn, hatomugi (pearl barley), pea and the like and the like, however, according to the study by the present inventors, the rice germ, wheat germ and soybean are the most preferable raw materials.
Next to rice germ, wheat germ and soybean, there can be listed rice bran, hatomugi (pearl barley) and wheat. Therefore, as a raw material, at least one of rice bran, hatomugi (pearl barley) and wheat may be included together with rice germ and/or wheat germ. In any case, the ratio of the germ (rice germ and/or wheat germ) in the cereal raw material is preferably at least more than or equal to 1 i by weight.
The antioxidant substances in the cereal raw material described above form a complicated macromolecule polymer together with other substances, and therefore has no activity as it is, so that it is necessary to cut macromolecule bonds by means of mildly heating or the like so as to release low molecular weight antioxidant substances. However, if heating temperature is too high, the low molecular weight antioxidant substances are deactivated, so that it is necessary to select a heating condition taking into consideration this fact.
In order to satisfy such a condition, it is necessary to heat the cereal raw material at a temperature not exceeding 100~C slowly and in sufficient length of time. In detail, the cereal raw material is put in a vessel made of ceramic such as pottery or the like irradiating far-infrared rays, preferably having wavelengths of 4 to 14 ,u m, and heating is performed while slowly stirring and maintaining the temperature at about 90 to 96~C .
The heating time varies depending on kinds of cereal species, so that it cannot be indiscriminately defined, however, it is preferably about 30 minutes to 3 hours. Incidentally, the heating method is not limite d to the above-mentioned method provided that the antioxidant substances in the cereal raw material are sufficiently released as low molecular substances while deactivation thereof is prevented.
After heat treatment described above, koji (Aspergillus orizae) is added to the raw material to brew it. The brewing condition is preferably at 20 to 36~C for about 2 to 6 days. When brewing is performed using a fermenter, about 2 to 3 hours are sufficient.
This brwing is performed in order to further promote liberation and conversion into low molecular weight substances of the antioxidant substances in the cereal raw material, and, through this brewing step, the activity of the antioxidant substances are remarkably enhanced as compared with a raw material only subjected to heat treatment.
Next, the brewed material is ground to make it into fine powder. Grinding may be performed using a commercially available grinder. Some types of grinder, however, generate high temperature during the use, thus deactivating the antioxidant substances. Therefore, it is preferable to use those which generate no high temperature when used. For example, a stone mill may be used.
Next, the oil is prepared by mixing an oil obtained from heated sesame (hereinafter referred to as the sesame paste oil) with an oil obtained from raw sesame in an appropriate ratio, and the above-mentioned fine powder is added to the oil mixture. The sesame paste oil is an oil obtained by, after a raw sesame is heated at a temperature not exceeding 100~C slowly in sufficient length of time, griding and squeezing it, however, the fine solid contents formed by grinding sesame remain as it is, so that the appearance provides a paste state. This sesame paste oil abundantly contains the low molecular weight antioxidant substances, and by using it, it is possible to obtain the oily preparation having a high activity of the antioxidant substance.
However, this sesame paste oil has a high viscosity, and the size of an oil droplet is also large, so that the preparation in which only the sesame paste oil is added with the above-described fine powder has a poor penetrating ability into the insides of cells in a disease portion. However, when the sesame oil obtained from raw sesame is added to the sesame paste oil, the size of the droplet can be small, and the penetrating ability into the insides of the cells in a disease portion is improved.
The oil collected from raw sesame is an oil obtained by, after a raw sesame is ground as it is and squeezing it, removing solid contents, and a commercially available as an ordinary sesame oil. Since the mixing ratio of the sesame paste oil to the ordinary sesame oil is different also depending on the amount of the fine powder to be added, it cannot be indisciminately defined. It is preferably 1 to 3 parts by weight of the ordinary sesame oil with respect to 1 part by weight of the sesame paste oil.
The ratio of the oil mixture to the fine powder added thereto is such one that the mixed oil comes to GO
to 95 % by weight of a total amount of the both. If the oil mixture is less than 60 % by weight, the ability to pass through the cell membrane is poor. On the other hand, if the oil mixture exceeds 95 % by weight, the concentration of the antioxidant substances as the effective components is low, so that the effect of suppressing the production of the reactive oxygen and lipid peroxide also decreases.
The oily preparation of the present invention, which is orally taken, can be prepared by adding the fine powder to the oil mixture by enclosing it in a gelatin capsule or the like as soon as the oil mixture is prepared. The material mixture, however, can be matured preferably at 20 to 35°C for about 3 to 30 days, more preferably at 28 to 30°C for about 1 week, before encapsulation.
By applying the maturing treatment, the liberation and low molecular weight conversion of the antioxidant substances are further progressed by the koji remaining in the fine powder, and the antioxidant substances well attaches to the oil mixture, so that the activity and the osmotic ability into the inside of the cell of the reactive components are further improved.
The oily preparation of the present invention can also include a cereal raw material comprising rice germ or wheat germ and soybean, and optionally at least one of rice bran, hatomugi (pearl barley) or wheat, which is made into fine powder as it is without heatin g and brewing, and added to the oil mixture together with the heated and brewed fine powder described above.
In the fine powder of the cereal raw material which is not heated and brewed, the antioxidant substance as the effective components are not liberated and converted into low molecular weight substances.
However, when it is added to the oil mixture together with the heated and brewed fine powder, the liberation and low molecular weight conversion of the antioxidant substances gradually proceed even after encapsulation, owing to the koji remaining in the brewed fine powder, so that there is such an advantage that the effect of suppressing the production of the reactive oxygen and lipid peroxide is maintained for a long period.
On the contrary, in the oily preparation in which only the heated and brewed fine powder is used, due to enzyme reactions and the like which continuously proceed even after encapsulation, the antioxidant substances as the effective components are gradually decomposed, so that the effective period is short as compared with one in which the non-treated fine powder is added. 2 0 9 8 8 9 3 However, in the case where the adding amount of the non-treated fine powder is too much, the activity of the effective component decreases. Therefore, it is preferable that the non-treated fine powder is about 0.5 to 1 part by weight based on 1 part by weight of the heated and brewed fine powder. Incidentally, also in this case of including two types of fine powders, the oil mixture is 60 to 95 % by weight of the total amount.
In the thus-obtained oily preparation according to the present invention, both the activity of the antioxidant substances and the osmotic power into the inside of the cell are high, and as clarified also from results of clinical tests as described hereinafter, it exhibits remarkable effects against various inflammations and inveterate diseases for which the therapeutic effects have been insufficient by conventional anti-inflammatory agents.
The oily preparation of the present invention may be encapsulated with gelatin or the like, and orally taken as a medicine. In addition, in the case of abnormal pigmentation such as dermatitis, chloasma, freckles and the like, or wrinkles and the like, the oily preparation can be applied directly to an affected part. In addition to dermatitis and the 1 ike, the present oily preparation can be applied also to adult diseases and inveterate diseases such as chronic arthro-rheumatism, thrombophlebitis, progressive systemic sclerema, Buerger's disease, Raynaud's disease, intractable dermatoulcer and the like. The preparation of the invention also has effects on treatment and prevention of other various pollution-caused diseases, burns, external wounds, fatigue, hangover, constipation and the lik e.
In addition, the oily preparation of the present invention has no side-effect because of the use of only cereal, koji and sesame as the raw materials, so that it is possible to take orally as a health food for maintaining and enhancing the health. It is needless to say that, when making a preparation, it is optional to add auxiliary medicines or components useful for health such as various vitamins, minerals and the like, and flavors, taste-adjusting agents, coloring agents and the like.
Embodiment Each one part of rice germ, soybean, rice bran, hatomugi (pearl barley) and wheat was charged in a pot made of pottery emitting far-infrared rays of 4 to 14 ,u m, and heated at 90 to 96~C for 3 hours with slow stirrin g not to making scorch. Next, koji was added by 3 ~ of a total amount to brew at 36 to 40~C for 72 hours, and then the brewed material was made into fine powder using a stone mill. In addition, above-mentioned five kinds of cereal raw materials, which were not heated and brewed, were ground with a stone mill to obtain fine powders of the same amount. On the other hand, sesame was heated in the same manner as the above serial materials, and, after it was ground with a stone mill, squeezed to obtain a sesame paste o i 1.
Next, 28.1 parts by weight of the sesame paste oil was mixed with 48.9 parts by weight of a commercially available sesame oil; to which mixture were added 11.5 parts by weight of the heated and brewed fine powder and 11.5 parts by weight of the non-treated fine powder; and the obtained mixture was stirred homogeneously. The obtained mixture was matured at 28~C
for 1 week, then encapsulated in gelatin to obtain an oily preparation.
Effect of the Invention [ I ] In vitro test (1) For an in vitro test of the ability of arrivin g and penetrating to oily sites, the oily preparation of the embodiment was added to a TBA (thiobarbituric acid) reaction system in which an oily unsaturated fatty acid (decosahexaenoic acid) was reacted with reactive oxygen generated by ultraviolet rays and produced lipid peroxide, and the degree of suppression of the production of lipid peroxide was measured.
Namely, to 0.1 cc of decosahexaenoic acid diluted by 100 times, 1.8 mg/ml of the test sample of the oily preparation of the present invention was added, and the lipid peroxide produced was measured with the TBA reaction. In the TBA reaction, 0.2 ml of 7 % sodium dodecyl sulfate, 2 ml of 0.1 N HC1, and 0.3 ml of phosphotungstic acid were mixed; 1.8 mg/ml of the test sample was added to the mixture; 1 ml of a reagent in which 0.67 % TBA was mixed with acetic acid by 1:1 was added; and the measurement was performed with excitation at 515 nm and emission at 553 nm using a fluorescent spectrophotometer.
As comparative examples, used the votanical nutrient of Japanese Patent No. 1366268 (Comparative example 1) and the antioxidant composition described in Japanese Nonexamined Patent Application Laid-open No. 63-79834 (Comparative example 2), measurements being performed in the same manner. Results are shown in Table 1.
Table 1 Average Test sample (6 munutes value) Control 461 ~ 62 (UV+) Oily preparation of the 121 ~ 13 ~~
present invention (1.8 mg/ml) Comparative example 1 271 ~ 34 ~~
( 1. 8 mg/ml) Comparative example 2 358 ~ 45 ( 1. 8 mg/ml) UV+; ultraviolet irradiation ~: 0.01 < P < 0.05 (v.s. control) ~: P < 0.01 (v.s. control) ~: P < 0.0001 (v. s. control) - Test result -Although any of the test samples significantly 20 9 88 9~
suppressed the generation of the lipid peroxide (TBA
reactive substances) from the unsaturated fatty acid (docosahexaenoic acid) by irradiation of ultraviolet ray ('Oa), especially the oily preparation of the present invention remarkably suppressed this generation (P <
0.0001). This result supports the fact that the oily preparation of the present invention has a higher activity of the antioxidant substance, and a higher penetrating ability into the inside of the cell in which a disease occurs than the conventional preparations (Comparative examples 1 and 2).
(2) A [3,4-3Hzl-antioxidant substance was prepared in which the low molecular weight antioxidant substance contained in the oily preparation of the present invention was labeled with an isotope ( 3H); it was added into a human tissue in a test tube; and the count (cp m) of [3Hal bound to its cell membrane was measured by a scintillation counter; thereby the ability to arrive at the cell membrane was tested (labeled tritiated thymidine was 2 Ci/mM).
The same tests were also performed for Comparative examples 1 and 2. Results are shown in Table 2. As clarified from Table 2, the oily preparation of the present invention had the highest affinity to cell membrane as compared with Comparative examples 1 and 2.
Table 2 Test sample cpm incorporation Control 15643 cpm / 103 cells Oily preparation of 56372 cpm / 103 cells the present invention ( 1 . 8 mg/ml) Comparative example 1 33451 cpm / 103 cells ( 1.8 mg/ml) Comparative example 2 30567 cpm / 103 cells ( 1. 8 mg/ml) (3) The oily preparation of the present invention was subjected to ultrasonic treatment and added to a reactive oxygen generating system (neutrophile and xanthine-xanthine oxidase) so that a converted living body concentration became 1.6 mg/ml; and three types of reactive oxygens (Oz-, HzOz and OH') were measured to compare with the case of no addition (control). The converted living body concentration is an amount assumed to exist in blood when an ordinary taking amount per one day (9 g in the case of the oily preparation of the present invention) is absorbed into a living body.
The measuring methods for the three types of reactive oxygens are as follows.
For Oz-, the method was used in which the amount of reduction of ferri-cytochrome C by Oz- was measured at a wavelength of 550 nm with a spectrophotometer of Beckman, and converted to the amount of Oz-.
For HzOz, depending on the fact that HzOz decreases fluorescence generated by scopoletin under the presence of peroxidase, by using scopoletin and peroxidase, the degree of decrease in fluorescence of scopoletin was measured using a fluorescent spectrophotometer made by Hitachi Ltd. with excitation of 370 nm and emission of 460 nm.
For OH', utilizing a principle that a -keto-methiol-butylic acid (KMB) reacts with OH' to generate ethylene gas, the method was used in which the ethylene gas was quantified with a gas chromatography made by Hitachi Ltd., so as to convert into OH'. The same tests were also performed for Comparative examples 1 and 2.
Results are shown in Table 3.
Table 3 Reactive oxygen Test sample 02- Ha02 OH' Control 1.532 nmol 485 pmol 854 pmol Oily preparation 0.589 nmol 161 pmol 283 pmol of the present invention ( 1. 8 mg/ml) Comparative 1.285 nmol 403 pmol 707 pmol example 1 ( 1 .8 mg/ml) Comparative 0.231 nmol 538 pmol 108 pmol example 2 ( 1 .8 mg/ml) Test result The antioxidant effect of the oily preparation of the present invention was slightly inferior to that of Comparative example 2, however, there was exhibited the antioxidant effect which was stronger than that of Comparative example 1. However, as clarified from above-mentioned Tables 1 and 2, Comparative example 2 has a smaller contents of oily substances, so that it has poor ability to arrive at the cell in which a disease occurs.
Therefore, when it is judged as a total, the oily preparation of the present invention, in which the antioxidant effect is high and the penetrating ability into the inside of the cell in a disease portion is highest, is most excellent as an antioxidant agent.
[II] Clinical test The therapeutic effect was investigated on 96 patients of autoimmune diseases, collagen diseases such as chronic arthro-rheumatism, hemasthenosis, nephritis, hepatocirrhosis, chloasma, freckles and the like, who have hitherto resisted or got worse against any one of non-steroidal antiphlogistic drugs, steroids and the antioxidant composition of Comparative example 2. The results are shown in Table 4.
Table 4 2 0 9 8 8 9 Test sample Oily reparationComparative Comparative p of the present example 1 example 2 invention ( 1.8 mg/ml) ( 1 .8 mg/ml) Disaese ( 1.
8 mg/ml) Chronic 13/18 (72%) 0/7 (0%) 4/14 (28%) arthro rheumatism Angiitis 3/5 (60%) 0/3 (0%) 1/4 (25%) Progressive 9/12 (75%) 2/10 (20%) 6/12 (50%) systemic sclerema Dermato- 6/8 (75%) 2/12 (16%) 6/13 (46%) myosytis Thrombo- 2/3 (G6%) 0/4 (0%) 1/5 (20%) phlebitis Buerger's 6/8 (75%) 0/3 (0%) 3/6 (50%) disease Raynaud's 10/12 (83%) 3/8 (37%) 7/12 (58%) disease Crus 8/11 (72%) 4/9 (44%) 11/15 (73%) varicosis Intractable 3/5 (60%) 1/5 (20%) 2/6 (33%) dermatoulcer Chloasma, 11/14 (78%) 4/12 (33%) 17/25 (68%) freckles
Claims (11)
1. An antioxidant composition which comprises the product obtained by:
heating a cereal raw material comprising soybean and one or more materials selected from the group consisting of rice germ and wheat germ at a temperature not exceeding 100°C, thereby heating the antioxidant substances in the cereal raw material so as to sufficiently release low molecular weight substances while deactivation thereof is prevented;
adding koji to the heated material and brewing the heated material;
grinding the brewed material into fine powder; and adding the powdered material to an oil mixture comprising a paste oil obtained from sesame heated at a temperature not exceeding 100°C and an oil obtained from raw sesame, wherein a ratio of the oil mixture to a total amount of the powdered material and the oil mixture is 60 to 95% by weight.
heating a cereal raw material comprising soybean and one or more materials selected from the group consisting of rice germ and wheat germ at a temperature not exceeding 100°C, thereby heating the antioxidant substances in the cereal raw material so as to sufficiently release low molecular weight substances while deactivation thereof is prevented;
adding koji to the heated material and brewing the heated material;
grinding the brewed material into fine powder; and adding the powdered material to an oil mixture comprising a paste oil obtained from sesame heated at a temperature not exceeding 100°C and an oil obtained from raw sesame, wherein a ratio of the oil mixture to a total amount of the powdered material and the oil mixture is 60 to 95% by weight.
2. The antioxidant composition according to claim 1, which further includes a cereal raw material comprising soybean and one or more materials selected from the group consisting of rice germ and wheat germ ground into fine powder without heating and brewing.
3. The antioxidant composition according to claim 1 or 2, wherein said heated or non-heated cereal raw material includes, in addition to soybean and one or more materials selected from the group consisting of rice germ and wheat germ, one or more materials selected from the group consisting of rice bran, hatomugi (pearl barley) and wheat.
4. The antioxidant composition according to claim 1 or 2, which is encapsulated for oral consumption as a medicine or a health food.
5. A method of producing an antioxidant composition comprising the following steps:
heating a cereal raw material comprising soybean and one or more materials selected from the group consisting of rice germ and wheat germ at a temperature not exceeding 100°C, thereby heating the antioxidant substances in the cereal raw material so as to sufficiently release low molecular weight substances while deactivation thereof is prevented;
adding koji to the heated material and brewing the heated material;
grinding the brewed material into fine powder; and adding the powdered material to an oil mixture comprising a paste oil obtained from sesame heated at a temperature not exceeding 100°C and an oil obtained from raw sesame, wherein a ratio of the oil mixture to a total amount of the powdered material and the oil mixture is 60 to 95% by weight.
heating a cereal raw material comprising soybean and one or more materials selected from the group consisting of rice germ and wheat germ at a temperature not exceeding 100°C, thereby heating the antioxidant substances in the cereal raw material so as to sufficiently release low molecular weight substances while deactivation thereof is prevented;
adding koji to the heated material and brewing the heated material;
grinding the brewed material into fine powder; and adding the powdered material to an oil mixture comprising a paste oil obtained from sesame heated at a temperature not exceeding 100°C and an oil obtained from raw sesame, wherein a ratio of the oil mixture to a total amount of the powdered material and the oil mixture is 60 to 95% by weight.
6. The method according to claim 5, further comprising the step of:
grinding into fine powder without heating and brewing a cereal raw material comprising soybean and one or more materials selected from the group consisting of rice germ and wheat germ; and adding said non-heated, non-brewed powdered cereal raw material to said mixture of brewed and powdered material and said oil mixture.
grinding into fine powder without heating and brewing a cereal raw material comprising soybean and one or more materials selected from the group consisting of rice germ and wheat germ; and adding said non-heated, non-brewed powdered cereal raw material to said mixture of brewed and powdered material and said oil mixture.
7. The method according to claim 5, wherein said cereal raw material further comprises one or more materials selected from the group consisting of rice bran, hatomugi (pearl barley) and wheat.
8. The method according to claim 6, wherein said cereal raw material further comprises one or more materials selected from the group consisting of rice bran, hatomugi (pearl barley) and wheat.
9. The method according to claim 5, 6, 7, or 8, wherein step of heating said cereal raw material comprises heating with far-infrared rays having a wavelength of 4 to 14 µ m.
10. The method according to claim 5, 6, 7, or 8, wherein said heated material is brewed at 20 to 36°C for 2 to 6 days.
11. The method according to claim 5, 6, 7, or 8, wherein said powdered material is added to said oil mixture so as to mature at 20 to 35°C for 3 to 30 days.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4-162666 | 1992-06-22 | ||
| JP4162666A JP2955126B2 (en) | 1992-06-22 | 1992-06-22 | Pharmaceutical oleaginous preparation, food oleaginous preparation and production method thereof |
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| CA2098893A1 CA2098893A1 (en) | 1993-12-23 |
| CA2098893C true CA2098893C (en) | 2000-05-16 |
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| KR (1) | KR0138738B1 (en) |
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| DE (1) | DE4320526C2 (en) |
| DK (1) | DK169714B1 (en) |
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| GB (1) | GB2268185B (en) |
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| US2946548A (en) * | 1956-09-10 | 1960-07-26 | Lars G V Largelins | Supporting clamp |
| GB9509811D0 (en) * | 1995-05-15 | 1995-07-05 | Cerestar Holding Bv | Co-pressing of oilseeds |
| DE19715878A1 (en) * | 1997-04-16 | 1998-10-22 | Pharmaberatung Fuer Ernaehrung | Products to aid the treatment of atopic dermatitis |
| JPH11269066A (en) * | 1998-03-20 | 1999-10-05 | Kao Corp | Skin-bleaching agent for peroral administration and skin-bleaching food |
| AUPP574298A0 (en) * | 1998-09-07 | 1998-10-01 | Jacobs, David Ian | Pharmaceutical preparation |
| JP2000159682A (en) * | 1998-09-17 | 2000-06-13 | Kozo Niwa | Method of strengthening antitumor activity of crude drug, composition containing crude drug for strengthening antitumor activity, method of evaluating antitumor effectivity treated by crude drug and method of evaluating antitumor effectivity of crud drug |
| JP2000239187A (en) | 1999-02-22 | 2000-09-05 | Dotto:Kk | Transnasal absorption composition |
| JP2001199892A (en) * | 2000-01-17 | 2001-07-24 | Kozo Niwa | Method for enhancing antitumor activity of amygdalin- containing material, composition containing amygdalin- containing material for enhancing antitumor activity, method for evaluating antitumor effectiveness of treatment by amygdalin-containing material, and method for evaluating antitumor effectiveness of amygdalin- contaning material |
| JP4621444B2 (en) * | 2004-06-18 | 2011-01-26 | 株式会社ヴァリダックス | Method for producing antitumor substance |
| DE102007011985B4 (en) | 2007-03-09 | 2022-10-20 | Markus Greim | Mortar measuring cell for rotation viscometer |
| FR2956324A1 (en) * | 2010-01-18 | 2011-08-19 | Valerie Baille | Plant complex, useful to e.g. prepare a composition in pharmaceutical, cosmetic or nutrition, comprises a bamboo polyphenolic extract, a cell preparation of Ginkgo biloba and a rice bran oil preparation |
| CN104178334A (en) * | 2013-05-24 | 2014-12-03 | 北京中天金谷粮油工程技术有限公司 | Process for infrared baking of sesame to produce oil |
| JP2021031439A (en) * | 2019-08-26 | 2021-03-01 | 雄二 松川 | Method for producing active oxygen scavenger for oral ingestion that suppresses runaway of immune cells and protects against dna and telomere damage |
| JP2021031440A (en) * | 2019-08-26 | 2021-03-01 | 雄二 松川 | Antitumor agent set having active oxygen removing agent containing low molecular antioxidizing compound derived from natural product and immunity activator derived from natural product which is used for enhancing macrophages and lymphocytes |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6020389B2 (en) * | 1983-06-07 | 1985-05-21 | 工業技術院長 | Separation method of tocopherols |
| JPS60110269A (en) * | 1983-11-18 | 1985-06-15 | Kimimoto Wada | Preparation of vegetable nutrient |
| JPS6236327A (en) * | 1985-08-08 | 1987-02-17 | Kozo Niwa | Chinese herbal remedy |
| JPS6379834A (en) * | 1986-09-25 | 1988-04-09 | Kozo Niwa | Active oxygen suppressive composition |
| JPH023495A (en) * | 1988-06-13 | 1990-01-09 | Okuno Seiyaku Kogyo Kk | Antioxidant |
| JPH0441436A (en) * | 1990-06-04 | 1992-02-12 | Sodetsukusu Kk | Antioxidant composition |
| JPH07119176B2 (en) * | 1990-09-28 | 1995-12-20 | アサヒビール株式会社 | Anti-active oxygen acting composition and anti-active oxygen agent containing the same as an active ingredient, food, cosmetics and pharmaceuticals |
| JP3357383B2 (en) * | 1991-08-14 | 2002-12-16 | 昌宏 黒田 | Low molecular weight plant composition |
| JP2647774B2 (en) * | 1991-11-28 | 1997-08-27 | 株式会社 エイオーエイ・ジャパン | Plant antioxidant composition |
-
1992
- 1992-06-22 JP JP4162666A patent/JP2955126B2/en not_active Expired - Lifetime
-
1993
- 1993-06-21 NO NO932282A patent/NO306932B1/en not_active IP Right Cessation
- 1993-06-21 DK DK073293A patent/DK169714B1/en not_active IP Right Cessation
- 1993-06-21 CH CH186493A patent/CH686482A5/en not_active IP Right Cessation
- 1993-06-21 SE SE9302141A patent/SE512781C2/en unknown
- 1993-06-21 GB GB9312763A patent/GB2268185B/en not_active Expired - Lifetime
- 1993-06-21 CA CA002098893A patent/CA2098893C/en not_active Expired - Lifetime
- 1993-06-21 DE DE4320526A patent/DE4320526C2/en not_active Expired - Lifetime
- 1993-06-21 IT IT93TO000448A patent/IT1266950B1/en active IP Right Grant
- 1993-06-22 ES ES09301404A patent/ES2049189B1/en not_active Expired - Fee Related
- 1993-06-22 IS IS4038A patent/IS1657B/en unknown
- 1993-06-22 NL NL9301083A patent/NL193398C/en not_active IP Right Cessation
- 1993-06-22 CN CN93109052A patent/CN1065433C/en not_active Expired - Lifetime
- 1993-06-22 TW TW082104986A patent/TW269630B/zh not_active IP Right Cessation
- 1993-06-22 BE BE9300641A patent/BE1006911A3/en not_active IP Right Cessation
- 1993-06-22 AU AU41432/93A patent/AU656681B2/en not_active Expired
- 1993-06-22 AT AT0122893A patent/AT406935B/en not_active IP Right Cessation
- 1993-06-22 KR KR1019930011403A patent/KR0138738B1/en not_active IP Right Cessation
- 1993-06-22 FR FR9307557A patent/FR2692442B1/en not_active Expired - Lifetime
-
1998
- 1998-06-24 HK HK98106356A patent/HK1007165A1/en not_active IP Right Cessation
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