CN103609752A - Composition for improving cognitive function of brain, and preparation method and application thereof - Google Patents
Composition for improving cognitive function of brain, and preparation method and application thereof Download PDFInfo
- Publication number
- CN103609752A CN103609752A CN201310634890.7A CN201310634890A CN103609752A CN 103609752 A CN103609752 A CN 103609752A CN 201310634890 A CN201310634890 A CN 201310634890A CN 103609752 A CN103609752 A CN 103609752A
- Authority
- CN
- China
- Prior art keywords
- acid
- composition
- omega
- oil
- energy value
- 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.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention provides a composition for improving a cognitive function of a brain, and a preparation method and application thereof. The composition comprises phosphatidylserine, docosahexenoic acid (DHA) and vegetable oil, wherein the mass ratio of the phosphatidylserine to the DHA to the vegetable oil is (50-200):(5-150):(2500-10,000). The invention also provides a preparation method of the composition and a food containing the composition. The phosphatidylserine, the DHA and the vegetable oil are combined together to form a composition, so that the synergistic effects of the phosphatidylserine, the DHA and the vegetable oil act on the human brain, the effective clinic dosage of the phosphatidylserine and fish oil is greatly reduced, reduction of memory ability and reduction of learning ability can be prevented, senile dementia can be prevented, the cognitive ability of the brain is improved. The composition also has an effect of promoting cardiovascular health when the cognitive function of the human brain is improved, and can play a better role by adjusting the content and ratios of omega-6, omega-3 and omega-9 among different vegetable oil.
Description
Technical field
The present invention relates to a kind of composition and method of making the same and application that improves brain cognitive function, belong to food technology field.
Background technology
Result of study finds that phosphatidylserine and fish oil improve and have important effect brain cognitive function at present, studies have found that a certain amount of phosphatidylserine or DHA or both compositions have important effect for the improvement of brain cognitive function and the raising of memory, but, general clinical testing effective dose is all higher, Crook, (the Crook TH such as T.H., Tinklenberg J, Yesavage J, Petrie W, Nunzi MG, Massari DC.Effects of phpsphatidylserine in age-associated memory impairment.Neurology.1991, 41 (5): 644-649) the clinical research age in 1991 is 50-75 149 people in year, take 300mg phosphatidylserine every day, to improving memory, there is effect, Schreiber, (Schreiber, the ShaulView Profile such as S., Kampf-Sherf, Orli, Gorfine, MalkaView Profile, Kelly, Dalia, et al.An open trial of plant-source derived phosphatydilserine for treatment of age-related cognitive decline.The Israel Journal of Psychiatry and Related Sciences37.4 (2000): 302-7.) 15 people of clinical research 65-78, take 300mg phosphatidylserine every day, to improving memory, there is effect.
And when taking compared with low dosage, there is no positive effect, meanwhile, DHA has fishlike smell, adds in a large number the taste that also can affect food in food to, reduces effective period of food quality.
Studies have found that, the tissue that human brain cognitive function is played a major role is brain neuroblastoma system, and the material that nervous system is played a major role has the many kinds of substances such as phosphatidylserine and polyunsaturated fatty acid, and polyunsaturated fatty acid is the important component of central nervous system membrane phospholipid, to regulating the mobility of film to play an important role, therefore, the acting in conjunction of many kinds of substance just makes neural function be maintained.
Therefore, research and develop a kind of composition that comprises phosphatidylserine and DHA, improve its dissolubility in food, the taste of avoiding affecting food is one of this area problem demanding prompt solution.
Summary of the invention
For solving the problems of the technologies described above, the object of the present invention is to provide a kind of composition that improves brain cognitive function, said composition contains phosphatidylserine, DHA and vegetable oil, can be when improving human brain cognitive function, there is the effect that promotes cardiovascular and cerebrovascular health, there is good dissolubility simultaneously, and taste of food etc. is not had to adverse influence.
For achieving the above object, the invention provides a kind of composition that improves brain cognitive function, said composition contains phosphatidylserine, DHA and vegetable oil, wherein, the mass ratio of described phosphatidylserine, DHA and vegetable oil is (50-200): (5-150): (2500-10000), be preferably (50-90): (5-150): (2500-10000).
In above-mentioned composition, preferably, described vegetable oil is one or more the combination in soybean oil, corn oil, sunflower oil, rapeseed oil and olive wet goods.More preferably, the chief component of soybean oil comprises palmitic acid C16:0, palmitoleic acid C16:1, stearic acid C18:0, oleic acid C18:1, linoleic acid C18:2, leukotrienes C18:3, and content is respectively 8.0wt%-13.5wt%, 0.2wt%, 2.5wt%-5.4wt%, 17.7wt%-28wt%, 50wt%-57wt%, 5.5wt%-10wt%; The chief component of corn oil comprises palmitic acid C16:0, palmitoleic acid C16:1, stearic acid C18:0, oleic acid C18:1, linoleic acid C18:2, leukotrienes C18:3, and content is respectively 8.6wt%-16.5wt%, 0.5wt%, 3.3wt%, 20wt%-42wt%, 34wt%-65.6wt%, 2wt%; The chief component of sunflower oil comprises palmitic acid C16:0, palmitoleic acid C16:1, stearic acid C18:0, oleic acid C18:1, linoleic acid C18:2, leukotrienes C18:3, and content is respectively 2.6wt%-5wt%, 0.1wt%, 2.9wt%-6.2wt%, 45wt%-65wt%, 5wt%-27wt%, 0.3wt%; The chief component of rapeseed oil comprises palmitic acid C16:0, palmitoleic acid C16:1, stearic acid C18:0, oleic acid C18:1, linoleic acid C18:2, leukotrienes C18:3, and content is respectively 2.5wt%-6.0wt%, 0.6wt%, 0.8wt%-3wt%, 55wt%-66wt%, 18wt%-30wt%, 6wt%-14wt%; The chief component of olive oil comprises palmitic acid C16:0, palmitoleic acid C16:1, stearic acid C18:0, oleic acid C18:1, linoleic acid C18:2, leukotrienes C18:3, and content is respectively 7.5wt%-20wt%, 0.3wt%-3.5wt%, 0.5wt%-5.0wt%, 55.0wt%-83.0wt%, 3.5wt%-21.0wt%, 0.1wt%-1.0wt%; Above content is mass percent.
In above-mentioned composition, preferably, described vegetable oil comprises saturated fatty acid, omega 6 polyunsaturated fatty acid, omega-3 polyunsaturated fatty acids, ω-9 monounsaturated fatty acids.
In above-mentioned composition, preferably, the energy value of described saturated fatty acid accounts for below 30% of total energy value of described composition, the energy value sum of described omega 6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acids accounts for below 30% of total energy value of described composition, and the energy value of described ω-9 monounsaturated fatty acids accounts for the more than 40% of total energy value of described composition.By the saturated fatty acid in control phosphatidylserine and the content of polyunsaturated fatty acid, can increase the mobility that phosphatidylserine is done the used time in cell membrane, impel phosphatidylserine efficiently to play a role, can reduce its effect effective content.Phosphatidylserine is the main component of brain cell membrane, to maintaining normal nervous system, play very important effect, but phosphatidylserine has certain mobility in cell membrane, within the specific limits, mobility is stronger, and action effect is better, by increasing unrighted acid, can bring into play better the function of phosphatidylserine in cell membrane, reduce the amount of the needed phosphatidylserine of performance said function.
In above-mentioned composition, preferably, the ratio of the energy value of described omega 6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acids is (3-12): 1.More preferably, the ratio of the energy value of described omega 6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acids is (6-10): 1.
In above-mentioned composition, preferably, the energy value of described ω-9 monounsaturated fatty acids is (2-15) with the ratio of the energy value sum of described omega 6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acids: 1.More preferably, the ratio of the energy value of described ω-9 monounsaturated fatty acids and the energy value sum of described omega 6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acids is (5-12): 1.
In above-mentioned composition, preferably, the primary raw material of DHA is fish oil or the algae oil of embedding form.
The present invention also provides the above-mentioned preparation method who improves the composition of brain cognitive function, and it comprises the following steps:
First vegetable oil is mixed, then phosphatidylserine and DHA powder are mixed, by the mass ratio of 1:5-15, mixed-powder is dissolved in vegetable oil, temperature is controlled at 20-55 ℃, obtains premix;
Premix is mixed completely with residue vegetable oil, obtain the described composition that improves brain cognitive function.
The present invention is by phosphatidylserine and DHA are dissolved in vegetable oil in advance, and then mixes with other raw materials, can improve the dissolubility of phosphatidylserine, still can realize completely and dissolve while making it in adding the products such as milk to.And the embedding form that the present invention adopts DHA, and after mixing with vegetable oil, vegetable oil gets up DHA emulsification embedding again, can make few the coming out of trying one's best of the taste of DHA, to guarantee product quality.
The present invention also provides a kind of food, and it comprises the above-mentioned composition that improves brain cognitive function; Preferably, this food is sweets, dairy products or cereal preparation.
The present invention is grouped together phosphatidylserine, DHA, vegetable oil to form a kind of composition, make phosphatidylserine, DHA, vegetable oil act synergistically on human brain, greatly reduce the effective clinical dosage of phosphatidylserine and fish oil, can prevent memory capability to reduce and learning ability reduction, can prevent senile dementia, improve brain cognitive ability, when improving human brain cognitive function, also there is the effect that promotes cardiovascular and cerebrovascular health.By regulating content and the ratio of ω-6, ω-3, ω-9 between different vegetable oil, can play better effect.
The above-mentioned composition that improves brain cognitive function provided by the invention can add in numerous food, such as sweets, dairy products, special food (special diet), cereal preparation etc.
The specific embodiment
For technical characterictic of the present invention, object and beneficial effect being had more clearly, understand, existing technical scheme of the present invention is carried out to following detailed description, but can not be interpreted as restriction that can practical range of the present invention.
Embodiment 1
The present embodiment provides a kind of composition that improves brain cognitive function, and it contains: phosphatidylserine 50mg, fish oil (containing DHA150mg), sunflower oil 3g, rapeseed oil 7g;
Wherein, in vegetable oil, the content of saturated fatty acid is 2.6g, and the content of ω-6 and ω-3 is 2.5g, ω-6: the content that the ratio of the energy value of ω-3 is 12, ω-9 is 4.9g, simultaneously ω-9:(ω-6+ ω-3) the ratio of energy value be 2.
The composition that improves brain cognitive function that the present embodiment provides is prepared by following steps:
Sunflower oil and rapeseed oil are mixed, obtain vegetable oil mixt;
Phosphatidylserine and fish oil are mixed, then according to the mass ratio of 1:5, mix with vegetable oil mixt, temperature is controlled at 20 ℃, obtains premix;
Premix is mixed with residue vegetable oil mixt, obtain the composition that this improves brain cognitive function.
Embodiment 2
The present embodiment provides a kind of composition that improves brain cognitive function, and it contains: phosphatidylserine 90mg, fish oil (containing DHA5mg), soybean oil 8g, rapeseed oil 2g;
Wherein, in vegetable oil, the content of saturated fatty acid is 0.5g, and the content of ω-6 and ω-3 is 2.9g, ω-6: the content that the ratio of the energy value of ω-3 is 3, ω-9 is 6.6g, simultaneously ω-9:(ω-6+ ω-3) the ratio of energy value be 15.
The composition that improves brain cognitive function that the present embodiment provides is prepared by following steps:
Soybean oil and rapeseed oil are mixed, obtain vegetable oil mixt;
Phosphatidylserine and fish oil are mixed, then according to the mass ratio of 1:15, mix with vegetable oil mixt, temperature is controlled at 55 ℃, obtains premix;
Premix is mixed with residue vegetable oil mixt, obtain the composition that this improves brain cognitive function.
Embodiment 3
The present embodiment provides a kind of composition that improves brain cognitive function, and it contains: phosphatidylserine 70mg, algae oil (containing DHA100mg), corn oil 6g, rapeseed oil 4g;
Wherein, in vegetable oil, the content of saturated fatty acid is 1.5g, and the content of ω-6 and ω-3 is 2.0g, ω-6: the content that the ratio of the energy value of ω-3 is 10, ω-9 is 6.5g, simultaneously ω-9:(ω-6+ ω-3) the ratio of energy value be 10.
The composition that improves brain cognitive function that the present embodiment provides is prepared by following steps:
Corn oil and rapeseed oil are mixed, obtain vegetable oil mixt;
Phosphatidylserine and algae oil are mixed, then according to the mass ratio of 1:10, mix with vegetable oil mixt, temperature is controlled at 35 ℃, obtains premix;
Premix is mixed with residue vegetable oil mixt, obtain the composition that this improves brain cognitive function.
Embodiment 4
The present embodiment provides a kind of composition that improves brain cognitive function, and it contains: phosphatidylserine 200mg, algae oil (containing DHA100mg), corn oil 6g, rapeseed oil 4g;
Wherein, in vegetable oil, the content of saturated fatty acid is 1.5g, and the content of ω-6 and ω-3 is 2.0g, ω-6: the content that the ratio of the energy value of ω-3 is 10, ω-9 is 6.5g, simultaneously ω-9:(ω-6+ ω-3) the ratio of energy value be 10.
The composition that improves brain cognitive function that the present embodiment provides is prepared by following steps:
Corn oil and rapeseed oil are mixed, obtain vegetable oil mixt;
Phosphatidylserine and algae oil are mixed, then according to the mass ratio of 1:10, mix with vegetable oil mixt, temperature is controlled at 35 ℃, obtains premix;
Premix is mixed with residue vegetable oil mixt, obtain the composition that this improves brain cognitive function.
Comparative example 5
This comparative example provides a kind of composition that improves brain cognitive function, and it contains: phosphatidylserine 20mg, algae oil (containing DHA100mg), corn oil 6g, rapeseed oil 4g;
Wherein, in vegetable oil, the content of saturated fatty acid is 1.5g, and the content of ω-6 and ω-3 is 2.0g, ω-6: the content that the ratio of the energy value of ω-3 is 10, ω-9 is 6.5g, simultaneously ω-9:(ω-6+ ω-3) the ratio of energy value be 10.
The composition that improves brain cognitive function that this comparative example provides is prepared by following steps:
Corn oil and rapeseed oil are mixed, obtain vegetable oil mixt; Phosphatidylserine and algae oil are mixed, obtain mixture, two groups of mixtures no longer mix, and while using as the functional materials in food, join in food respectively.
Comparative example 6
This comparative example provides a kind of composition that improves brain cognitive function, and it contains: phosphatidylserine 50mg, fish oil (containing DHA3mg), soybean oil 8g, rapeseed oil 2g;
Wherein, in vegetable oil, the content of saturated fatty acid is 0.5g, and the content of ω-6 and ω-3 is 2.9g, ω-6: the content that the ratio of the energy value of ω-3 is 10, ω-9 is 6.6g, simultaneously ω-9:(ω-6+ ω-3) the ratio of energy value be 10.
The composition that improves brain cognitive function that this comparative example provides is prepared by following steps:
Corn oil and rapeseed oil are mixed, obtain vegetable oil mixt;
Phosphatidylserine and algae oil are mixed, then according to the mass ratio of 1:1, mix with vegetable oil mixt, temperature is controlled at 15 ℃, obtains premix;
Premix is mixed with residue vegetable oil mixt, obtain the composition that this improves brain cognitive function.
7 comparative examples of comparative example provide a kind of composition that improves brain cognitive function, and it contains: phosphatidylserine 50mg, fish oil (containing DHA100mg), sunflower oil 3g, rapeseed oil 7g;
Wherein, in vegetable oil, the content of saturated fatty acid is 2.6g, and the content of ω-6 and ω-3 is 2.5g, ω-6: the content that the ratio of the energy value of ω-3 is 0.5, ω-9 is 4.9g, simultaneously ω-9:(ω-6+ ω-3) the ratio of energy value be 1.0.
The composition that improves brain cognitive function that this comparative example provides is prepared by following steps:
Corn oil and rapeseed oil are mixed, obtain vegetable oil mixt;
Phosphatidylserine and algae oil are mixed, then according to the mass ratio of 1:25, mix with vegetable oil mixt, temperature is controlled at 70 ℃, obtains premix;
Premix is mixed with residue vegetable oil mixt, obtain the composition that this improves brain cognitive function.
Test case
Comparative example 5 and the composition that improves brain cognitive function of embodiment 2 are joined in dairy products, final ratio is 5g composition/50g milk powder, then arrange 15 trial test personnel to taste, sample reconstitutes mode and is: 25g milk powder joins in the warm water of 180mL60 ℃.
Marking standard is: total points 10 minutes, and milk fragrance and Flavor score value are more high better, but are that taste is unacceptable below in 6 minutes, and 6 minutes above for taste can be accepted; Oxidation of Fat and Oils taste score value is more low better, and 6 minutes is that taste is unacceptable above, within 6 minutes, can accept below, the results are shown in following table 1 for taste.
Table 1
| ? | Milk fragrance | Oxidation of Fat and Oils taste | Flavor |
| Embodiment 2 | 110 | 30 | 107 |
| Comparative example 5 | 98 | 86 | 94 |
| P value | 0.01 | 0.002 | 0.008 |
Taste conclusion: totally 15 people participate in tasting, and wherein 11 people think that the composition that improves brain cognitive function of comparative example 5 exists a kind of oily fishy smell that is different from the peculiar taste smell of milk powder, have hidden milk fragrance, but this taste can also be accepted; And the composition that improves brain cognitive function of embodiment 2 and the distinctive taste smell of milk powder indifference, free from extraneous odour.From tasting interpretation of result, the overall local flavor of the composition that improves brain cognitive function of embodiment 2 will be significantly better than comparative example 4, be mainly due to the phosphatidylserine of comparative example 5 not and DHA fully mixing by certain condition with vegetable oil.
Comparative example 7 and the composition that improves brain cognitive function of embodiment 1 are joined in dairy products, and final ratio is 5g/50g milk powder, at 42 ℃, places 3 months, monthly samples one-time detection peroxide value and acid value, checking fat oxidation degree, and result is as following table 2.
The composition of comparative example 7 temperature in mixed process is higher, Oxidation of Fat and Oils degree is also higher, therefore, while producing milk powder in joining dairy products, shelf life of products can shorten, so, peroxide value and acid value comparative example result will be apparently higher than the compositions that improves brain cognitive function of embodiment 1, and therefore, the preparation method of composition can produce considerable influence to the quality of product.
Table 2
The correlated performance of the composition that improves brain cognitive function that this test case provides embodiment is tested.
Clinical research, the composition that improves brain cognitive function of embodiment 3 and comparative example 6 is joined in dairy products, final ratio is 10g composition/50g milk powder (skimmed milk power, whole milk powder, desalted whey powder, PURE WHEY, maltodextrin etc.), experimenter is 50 people (slight amnesia healthy old mens, age is more than 55 years old), dosage is 50g milk powder every day, 12 weeks treatment phases, mainly remember, the recognition tests of attention, learning ability, test result is as shown in Table 3 and Table 4.
The Cognitive Effects of table 3 experimenter test to the composition of embodiment 3
| Cognitive integrate score | Baseline | 6 weeks | 12 weeks | P-value * |
| Memory identification | 80.6±2.11 | 86.24±2.07 | 87.36±1.54 | 0.007 |
| Memory is looked back | 73.52±2.55 | 81.12±2.64 | 82.32±2.3 | 0.015 |
| Executive capability | 72.36±4.62 | 79.16±4.36 | 82.64±3.69 | 0.013 |
| Brain flexibility | 73.13±4.64 | 79.32±4.35 | 82.44±3.53 | 0.029 |
| Focus one's attention on | 85.2±2.46 | 88.24±2.45 | 90.28±1.91 | 0.076 |
| Sustained attention power | 82.04±3.18 | 86±2.52 | 87.76±1.8 | 0.100 |
The Cognitive Effects of table 4 experimenter test to the composition of comparative example 6
| Cognitive integrate score | Baseline | 6 weeks | 12 weeks | P-value * |
| Memory identification | 79.6±2.11 | 82.24±2.07 | 84.36±1.54 | 0.070 |
| Memory is looked back | 75.52±2.55 | 77.12±2.64 | 78.32±2.3 | 0.090 |
| Executive capability | 70.36±4.62 | 72.16±4.36 | 73.64±3.69 | 0.100 |
| Brain flexibility | 71.13±4.64 | 73.32±4.35 | 75.44±3.53 | 0.180 |
| Focus one's attention on | 83.2±2.46 | 848.24±2.45 | 85.28±1.91 | 0.250 |
| Sustained attention power | 80.04±3.18 | 81±2.52 | 83.76±1.8 | 0.290 |
Although the test index of result also increases in table 4, effect is not remarkable, not representative, and the composition that comparative example is described can not promote the improvement of these cognitive functions.
experimental design
This experimental design is single center and open label.All participants are according to baseline, by evaluating cognitive performance and security after the treatment of 12 weeks.By two kinds of diverse ways, assess cognitive performance: the cognitive assessment tool (NexAde of computer
tM, the NexSig nervous system detection technique company of Herzliya, Israel) and Gordon Ray audio verbal learning test (Rey-AVLT).
cognitive assessment
The content measurement of grouping comprises:
1, recognize plus sige, experimenter can be by arbitrary button, and "+" symbol there will be on screen.
2, determine odd mode, experimenter must identify from three kinds of patterns.
3, memory pattern, experimenter provides a pictures (being similar to odd mode identification), then from three kinds of pictures, identifies.
4, numerical chracter replacement test, experimenter must with the pattern match providing.
5, front and back digital span, experimenter repeats a Serial No. (each a plurality of numerals) according to front and back order or transpose.
6, delay memory pattern, experimenter must know the simple mode of informing that requirement is remembered, after 10 minutes, needs again to present.
Before each test, every tested need to be familiar with a brief training module task of problem, tests and is limited to 30-45 minute, comprises the training stage.
The order that each item-dividing test increases progressively with difficulty carry out (as from input set of number by any key), the service be essentially training is below tested in each grouping.All tests have a plurality of versions, to can eliminate the different difference on effect that cause because of management organization.Score obtains by algorithm, in module, and the separated and arrangement by every group of result.Quantity based on module and collection increases, and this software can provide the mark of test.
Result based on individual task, 8 comprehensive cognitive marks are calculated, and these total performances comprise: notice is concentrated, sustained attention power, memory identification and recovery, visual space learning ability, solid space short-term memory power, carry out the flexibility of function and brain.
Gordon Ray audio verbal learning test (Rey-AVLT) is comprised of 15 common nouns, by 5 continuous tests (test 1 by experiment 5), is read out.Read by a reminiscence freely at every turn and complete.In test 6, one has the interference inventory of 15 new terms to be presented out, then remembers freely these new terms.In test 7, need not read other content, experimenter requires to remember the content of first inventory again.After 20 minutes, need not read other content, experimenter is required again to remember the content (testing 8) of first inventory.5 kinds of different marks are exported from test: directly memory (testing 1 mark), best learning ability (testing 5), speech are calculated learning ability (test 1 by experiment 5), delay memory (testing 8) and memory and identified (testing 9).
statistical method
Computer mark in baseline and collection after 6,12 weeks depends on duplicate measurements analytical model (RM-ANOVA).The tested conspicuousness of issuing after examination and approval present duplicate measurements analysis of independent sample for the analysis of student t-test comparison.Do is like this in order to determine the significance difference opposite sex between baseline and 6 weeks and baseline and the computer mark between 12 weeks.
For the independent sample of student t test, be used to test the Gordon Ray audio verbal learning test result variation during baseline and treatment in 12 weeks, and the variation of somatic data (blood pressure and pulse).Because this test is exploratory, a plurality of tests are not proofreaied and correct.
cognitive result
In table 1, presented the cognitive result of assessment by computer, cognitive integrate score is not with baseline with take composition and be as the criterion after 6 weeks and 12 weeks.Duplicate measurements analytical model (RM-ANOVA) has confirmed to significantly improve at aspects such as memory identification (P=0.007), reminiscence (P=0.015), executive capability (P=0.013) and brain flexibilities (P=0.029) effect of score.Also find that, sustained attention power aspect concentrated to notice increases simultaneously.
According to duplicate measurements analytical model (RM-ANOVA) with for the comparative analysis of the independent sample of student t-test, find the variation along with Time of Administration, the cognitive integrate score effect (Fig. 1) that increases significantly.Discovery has significant difference at baseline and the integrate score after 12 weeks: memory cognitive ability 6.76 ± 2.13 (P=0.004), reminiscence 8.80 ± 2.92 (P=0.006), executive capability 10.28 ± 3.27 (P=0.004) and brain flexibility 9.32 ± 3.32 (P=0.01).
In addition, score has showing of remarkable result at baseline and after taking composition 6 weeks: (P=0.003) and reminiscence (P=0.01) are identified in memory.
By above-mentioned test, can find out, the composition that improves brain cognitive function that adopts the application to provide can play the effect that improves brain cognitive function really.
Claims (10)
1. improve a composition for brain cognitive function, said composition contains phosphatidylserine, DHA and vegetable oil, and wherein, the mass ratio of described phosphatidylserine, DHA and vegetable oil is (50-200): (5-150): (2500-10000).
2. composition according to claim 1, wherein, the mass ratio of described phosphatidylserine, DHA and vegetable oil is (50-90): (5-150): (2500-10000).
3. composition according to claim 1 and 2, wherein, described vegetable oil is one or more the combination in soybean oil, corn oil, sunflower oil, rapeseed oil and olive oil.
4. composition according to claim 3, wherein, the chief component of described soybean oil comprises palmitic acid C16:0, palmitoleic acid C16:1, stearic acid C18:0, oleic acid C18:1, linoleic acid C18:2, leukotrienes C18:3, and content is respectively 8.0wt%-13.5wt%, 0.2wt%, 2.5wt%-5.4wt%, 17.7wt%-28wt%, 50wt%-57wt%, 5.5wt%-10wt%;
The chief component of described corn oil comprises palmitic acid C16:0, palmitoleic acid C16:1, stearic acid C18:0, oleic acid C18:1, linoleic acid C18:2, leukotrienes C18:3, and content is respectively 8.6wt%-16.5wt%, 0.5wt%, 3.3wt%, 20wt%-42wt%, 34wt%-65.6wt%, 2wt%;
The chief component of described sunflower oil comprises palmitic acid C16:0, palmitoleic acid C16:1, stearic acid C18:0, oleic acid C18:1, linoleic acid C18:2, leukotrienes C18:3, and content is respectively 2.6wt%-5wt%, 0.1wt%, 2.9wt%-6.2wt%, 45wt%-65wt%, 5wt%-27wt%, 0.3wt%;
The chief component of described rapeseed oil comprises palmitic acid C16:0, palmitoleic acid C16:1, stearic acid C18:0, oleic acid C18:1, linoleic acid C18:2, leukotrienes C18:3, and content is respectively 2.5wt%-6.0wt%, 0.6wt%, 0.8wt%-3wt%, 55wt%-66wt%, 18wt%-30wt%, 6wt%-14wt%;
The chief component of described olive oil comprises palmitic acid C16:0, palmitoleic acid C16:1, stearic acid C18:0, oleic acid C18:1, linoleic acid C18:2, leukotrienes C18:3, and content is respectively 7.5wt%-20wt%, 0.3wt%-3.5wt%, 0.5wt%-5.0wt%, 55.0wt%-83.0wt%, 3.5wt%-21.0wt%, 0.1wt%-1.0wt%.
5. according to the composition described in claim 1-4 any one, wherein, described vegetable oil comprises saturated fatty acid, omega 6 polyunsaturated fatty acid, omega-3 polyunsaturated fatty acids, ω-9 monounsaturated fatty acids;
Preferably, the energy value of described saturated fatty acid accounts for below 30% of total energy value of described composition, the energy value sum of described omega 6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acids accounts for below 30% of total energy value of described composition, and the energy value of described ω-9 monounsaturated fatty acids accounts for the more than 40% of total energy value of described composition.
6. composition according to claim 5, wherein, the ratio of the energy value of described omega 6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acids is (3-12): 1;
Preferably, the ratio of the energy value of described omega 6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acids is (6-10): 1.
7. composition according to claim 5, wherein, the energy value of described ω-9 monounsaturated fatty acids is (2-15) with the ratio of the energy value sum of described omega 6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acids: 1;
Preferably, the ratio of the energy value of described ω-9 monounsaturated fatty acids and the energy value sum of described omega 6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acids is (5-12): 1.
8. composition according to claim 1, wherein, the primary raw material of described DHA is fish oil or the algae oil of embedding form.
9. the preparation method of the composition that improves brain cognitive function described in claim 1-8 any one, it comprises the following steps:
First vegetable oil is mixed, then phosphatidylserine and DHA powder are mixed, by the mass ratio of 1:5-15, mixed-powder is dissolved in vegetable oil, temperature is controlled at 20-55 ℃, obtains premix;
Premix is mixed completely with residue vegetable oil, obtain the described composition that improves brain cognitive function.
10. a food, it comprises the composition that improves brain cognitive function described in claim 1-8 any one, and preferably, this food is sweets, dairy products or cereal preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310634890.7A CN103609752B (en) | 2013-12-02 | 2013-12-02 | A kind of composition and method of making the same and application that improves brain cognitive function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310634890.7A CN103609752B (en) | 2013-12-02 | 2013-12-02 | A kind of composition and method of making the same and application that improves brain cognitive function |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103609752A true CN103609752A (en) | 2014-03-05 |
| CN103609752B CN103609752B (en) | 2016-05-25 |
Family
ID=50160488
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310634890.7A Active CN103609752B (en) | 2013-12-02 | 2013-12-02 | A kind of composition and method of making the same and application that improves brain cognitive function |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103609752B (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397687A (en) * | 2014-11-10 | 2015-03-11 | 厦门金达威集团股份有限公司 | Polyunsaturated fatty acid nutritional composition and preparation method and application thereof |
| CN105311072A (en) * | 2015-08-25 | 2016-02-10 | 北京世纪合辉医药科技股份有限公司 | Healthcare product capable of improving memory and production method thereof |
| CN105341909A (en) * | 2015-11-09 | 2016-02-24 | 苏州泽达兴邦医药科技有限公司 | Health care food used for improving memory and preparation method therefor |
| CN105497093A (en) * | 2015-12-30 | 2016-04-20 | 青岛银色世纪健康产业集团有限公司 | Composition with auxiliary memory improvement function, preparation method of composition and capsule containing composition |
| CN106722978A (en) * | 2015-11-19 | 2017-05-31 | 徐州统食品工业有限公司 | A kind of health food for improving cognitive ability and memory |
| CN106954859A (en) * | 2017-03-15 | 2017-07-18 | 天津市益倍建生物技术有限公司 | A kind of composition acted on auxiliary improvement of memory and its application |
| CN107125752A (en) * | 2017-06-14 | 2017-09-05 | 成都新柯力化工科技有限公司 | A kind of phosphatidylserine oral liquid and preparation method for promoting memory function |
| CN110038018A (en) * | 2019-04-25 | 2019-07-23 | 河北康睿达脂质有限公司 | A kind of preparation method of cranial nerve nutrition treatment composition |
| CN115119939A (en) * | 2022-07-22 | 2022-09-30 | 上海攸伽健康科技(集团)有限公司 | Composition for improving brain function |
| GR20220100576A (en) * | 2022-07-13 | 2024-02-09 | Σταυρουλα Κωνσταντινου Μπασακιδου | Edible oils enriched with nutrients to boost brain function |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1897955A (en) * | 2003-10-22 | 2007-01-17 | 酶学技术有限公司 | Glycerophospholipids containing omega-3 and omega-6 fatty acids |
| US20090175968A1 (en) * | 2008-01-03 | 2009-07-09 | Jeremy Ivie | Dietary compositions for promoting brain health |
| CN101820754A (en) * | 2007-10-04 | 2010-09-01 | 雀巢产品技术援助有限公司 | Compositions and methods for enhancing cognitive function |
| CN101909632A (en) * | 2008-01-04 | 2010-12-08 | 雀巢产品技术援助有限公司 | Compositions comprising unsaturated fatty acids and nitric oxide releasing compounds and use thereof for enhancing congnitive and related functions |
| CN102885310A (en) * | 2012-10-19 | 2013-01-23 | 中科乐仁（北京）科技发展有限公司 | Health care food composition capable of assisting in improving memory, and preparation method thereof |
| CN103315299A (en) * | 2013-07-08 | 2013-09-25 | 北京东方红航天生物技术股份有限公司 | Health-care food with function of enhancing immunity and memory |
-
2013
- 2013-12-02 CN CN201310634890.7A patent/CN103609752B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1897955A (en) * | 2003-10-22 | 2007-01-17 | 酶学技术有限公司 | Glycerophospholipids containing omega-3 and omega-6 fatty acids |
| CN103381172A (en) * | 2003-10-22 | 2013-11-06 | 酶学技术有限公司 | Glycerophospholipids containing omega-3 and omega-6 fatty acids |
| CN101820754A (en) * | 2007-10-04 | 2010-09-01 | 雀巢产品技术援助有限公司 | Compositions and methods for enhancing cognitive function |
| US20090175968A1 (en) * | 2008-01-03 | 2009-07-09 | Jeremy Ivie | Dietary compositions for promoting brain health |
| CN101909632A (en) * | 2008-01-04 | 2010-12-08 | 雀巢产品技术援助有限公司 | Compositions comprising unsaturated fatty acids and nitric oxide releasing compounds and use thereof for enhancing congnitive and related functions |
| CN102885310A (en) * | 2012-10-19 | 2013-01-23 | 中科乐仁（北京）科技发展有限公司 | Health care food composition capable of assisting in improving memory, and preparation method thereof |
| CN103315299A (en) * | 2013-07-08 | 2013-09-25 | 北京东方红航天生物技术股份有限公司 | Health-care food with function of enhancing immunity and memory |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397687A (en) * | 2014-11-10 | 2015-03-11 | 厦门金达威集团股份有限公司 | Polyunsaturated fatty acid nutritional composition and preparation method and application thereof |
| CN105311072A (en) * | 2015-08-25 | 2016-02-10 | 北京世纪合辉医药科技股份有限公司 | Healthcare product capable of improving memory and production method thereof |
| CN105341909A (en) * | 2015-11-09 | 2016-02-24 | 苏州泽达兴邦医药科技有限公司 | Health care food used for improving memory and preparation method therefor |
| CN106722978A (en) * | 2015-11-19 | 2017-05-31 | 徐州统食品工业有限公司 | A kind of health food for improving cognitive ability and memory |
| CN105497093A (en) * | 2015-12-30 | 2016-04-20 | 青岛银色世纪健康产业集团有限公司 | Composition with auxiliary memory improvement function, preparation method of composition and capsule containing composition |
| CN105497093B (en) * | 2015-12-30 | 2019-09-06 | 颐海产业控股有限公司 | A kind of composition with auxiliary improvement of memory power function, preparation method and the capsule containing the composition |
| CN106954859A (en) * | 2017-03-15 | 2017-07-18 | 天津市益倍建生物技术有限公司 | A kind of composition acted on auxiliary improvement of memory and its application |
| CN107125752A (en) * | 2017-06-14 | 2017-09-05 | 成都新柯力化工科技有限公司 | A kind of phosphatidylserine oral liquid and preparation method for promoting memory function |
| CN110038018A (en) * | 2019-04-25 | 2019-07-23 | 河北康睿达脂质有限公司 | A kind of preparation method of cranial nerve nutrition treatment composition |
| CN110038018B (en) * | 2019-04-25 | 2021-03-19 | 河北康睿达脂质有限公司 | A method for preparing brain neurotrophic therapeutic composition |
| GR20220100576A (en) * | 2022-07-13 | 2024-02-09 | Σταυρουλα Κωνσταντινου Μπασακιδου | Edible oils enriched with nutrients to boost brain function |
| CN115119939A (en) * | 2022-07-22 | 2022-09-30 | 上海攸伽健康科技(集团)有限公司 | Composition for improving brain function |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103609752B (en) | 2016-05-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103609752A (en) | Composition for improving cognitive function of brain, and preparation method and application thereof | |
| Dal Bello et al. | Healthy yogurt fortified with n-3 fatty acids from vegetable sources | |
| Zając et al. | The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour | |
| Königs et al. | Critical appraisal of omega-3 fatty acids in attention-deficit/hyperactivity disorder treatment | |
| Pena-Serna et al. | Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee | |
| Sena-Moreno et al. | Differences in oils from nuts extracted by means of two pressure systems | |
| Joshi | Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method | |
| Markiewicz-Kęszycka et al. | Concentration of selected fatty acids, fat-soluble vitamins and β-carotene in late lactation mares' milk | |
| Morales-Irigoyen et al. | Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil | |
| Kirby et al. | Benefits of omega‐3 supplementation for schoolchildren: review of the current evidence | |
| Foggiaro et al. | Use of healthy emulsion hydrogels to improve the quality of pork burgers | |
| Gutiérrez‐Luna et al. | Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations | |
| ERCOŞKUN et al. | Walnut as fat replacer and functional component in sucuk | |
| Mariotti et al. | The composition and nutritional properties of extra‐virgin olive oil | |
| Kumar et al. | Intra-species variation in fatty acid profile and nutritional indices of cattle (Bos indicus), buffalo (Bubalus bubalis) and goat (Capra hircus) ghee deciphered using GC-FID and FT-IR spectroscopy | |
| DE60005911T2 (en) | Cow milk and cow feed to get such milk | |
| Hashim et al. | Bigel formulations based on sesame oleogel with probiotics alginate hydrogel: A novel structure for nutritious spreadable butter | |
| Deshwal et al. | Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques | |
| Fontes-Candia et al. | Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation | |
| Lange et al. | Diet and food in attention-deficit hyperactivity disorder | |
| Gautier et al. | Moringa oleifera seeds characterization and potential uses as food | |
| Simakova et al. | Blends of unrefined vegetable oils for functional nutrition | |
| Miele et al. | Sensory evaluation and volatile compounds of an alternative ready‐to‐use therapeutic food for malnourished children | |
| Duman et al. | Physicochemical properties of caper species seed oils collected from two different harvest years | |
| Caponio et al. | Influence of the different oils used in dough formulation on the lipid fraction of taralli |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |