IT202100002531A1 - FUNCTIONAL ANTIOXIDANT AND ANTI-INFLAMMATORY DRINK - Google Patents

Description

DESCRIPTION

of the patent for industrial invention entitled: ?Functional antioxidant and anti-inflammatory drink?

The present invention ? relating to a functional antioxidant and anti-inflammatory beverage.

As ? Known, the link between diet and psychophysical well-being strongly affects the nutritional choices of the modern consumer, whose demand for foods containing specific health-promoting ingredients grows in parallel with the availability? of information on the subject. Foods, in fact, are not intended only to satisfy the sense of hunger but provide the nutrients essential to the body for the maintenance of life, to prevent food-related diseases and to improve physical and mental well-being.

Functional foods represent a rapidly evolving sector and advances in the field of food science and technology are providing ever more effective methodologies. efficient in improving the composition of these products. Furthermore, the introduction of nutritional and health effects represents a great opportunity? for the agro-food industry to reposition its products and to develop new ones.

According to the definition of the European Food Information Council (EUFIC) of 1999, ?a food can? be considered functional if it satisfactorily demonstrates that it has positive effects on one or more? specific functions of the body, which go beyond the normal nutritional effects, in a way that is relevant to the improvement of health and well-being and/or the reduction of the risk of disease.?.

The propensity to eat in a ?healthy? has encouraged the food industry to develop the experimentation and marketing of new functional foods, pleasant to the taste, ready to use and easily available.

An important product category within functional foods? consisting of soft drinks enriched with vitamins, antioxidants or other functional ingredients. In fact, functional drinks have been arousing growing interest in recent years, as they give a healthy and nutritional value to pleasant, light and thirst-quenching foods.

? I also know that skin aging is a physiological process characterized by the progressive loss of hyaluronic acid and collagen, the formation of wrinkles more and more deep, appearance of localized or widespread dyschromia and loss of tone. Alongside a specific genetic predisposition for each individual, which determines the progression of skin aging by inducing a greater or lesser precocity in the manifestation of symptoms, we find a series of exogenous factors capable of accelerating this process, such as UVA, UVB, infrared rays and environmental pollution.

Various studies have shown that environmental pollution is able to accelerate aging and the appearance of skin allergies. In fact, the skin is particularly exposed to the aggression of all the polluting elements that manage to penetrate the skin barrier.

There are many pollutants (Pollutants) and they are able to cause a series of specific damages:

- photo-oxidant damage caused by chemical reactions between the hydrocarbons in the exhaust gases and solar radiation;

- damage linked to the acid substances present in suspension;

- metabolic damage due to heavy metals;

- damage from poor oxygenation linked to the presence of carbon monoxide.

The result ? documented in the form of an increase in oxygen free radicals (ROS) produced at the endocellular level, with consequent alteration of the skin hydrolipidic film, decreased oxygenation of the tissues and alteration of the skin's functionality. mobile phone.

? therefore it is of primary importance to protect the skin both from the outside, with the use of cosmetics containing antioxidant active ingredients, and from the inside with antioxidant foods to fight the action of free radicals and the consequent appearance of wrinkles and spots.

Soft drinks enriched with vitamins, antioxidants or other functional ingredients are among the products capable of integrating nutrition with beneficial effects, including antioxidants.

An example of a known antioxidant drink ? described in the patent ITTO20121057A1. In particular, a drink with antioxidant power is described, useful for preventing degenerative diseases or slowing down the natural aging process by counteracting the formation of free radicals in the body, through the synergistic effects exerted by its active ingredients. In a preferred embodiment, the beverage comprises grape extract rich in polyphenols, grape seed extract rich in proanthocyanidins, apple extract rich in catechins and vitamin C. The beverage in question has an antioxidant power of about 1.77 TEAC/100 g, and can? contain natural coloring substances such as caramel, burnt sugar or plant extracts with coloring power.

Another example of a functional drink ? the one described in document JP2006056809A which describes a cosmetological drink containing hyaluronic acid and N-acetylglucosamine. Tests have shown that orally ingested N-acetylglucosamine is converted into hyaluronic acid in the body, thus that when a person ingests a drink containing N-acetylglucosamine together with hyaluronic acid, the latter remains longer? in the skin tissue for a long time, contributing to an anti-aging effect on the skin. In detail. the drink contains vitamin C and other vitamins which have a preventive effect against the formation of skin spots. Fruits, sweeteners, flavoring agents, acidifiers and colors can be added to improve taste and aroma. Such optional additives include, for example, vitamins such as C and B1, and other elements such as acerola, mandarin, orange, lemon and pineapple.

However, the currently known functional beverages with an antioxidant and anti-inflammatory effect do not have an optimized composition or a formulation such that the components act synergistically, enhancing their properties in a combined way? beneficial.

Finally, the currently known antioxidant and anti-inflammatory functional beverages do not have ingredients and compositions characterized by local and common plant extracts in the Mediterranean area.

Purpose of the present invention? provide a functional antioxidant and anti-inflammatory drink having an optimized formulation and composition, formulated in such a way as to contribute to the protection of cells from oxidative stress, thanks to the presence and synergistic effect of antioxidant substances, and to maintain the physiological state of the skin by integrating the lack of hyaluronic acid that is generated with the advance of age.

Another purpose of the present invention ? to provide a method of producing a functional antioxidant and anti-inflammatory beverage, according to the invention.

For a better understanding of the present invention, a preferred embodiment is now described, purely by way of non-limiting example, with reference to the attached drawings, in which:

- figure 1 shows a reduction reaction object of experimental tests on the functional antioxidant and anti-inflammatory beverage, according to the invention;

- figure 2 shows first experimental results on the antioxidant and anti-inflammatory functional drink, according to the invention;

- figure 3 shows second experimental results on the antioxidant and anti-inflammatory functional beverage, according to the invention;

- figure 4 shows a reaction object of experimental tests on the functional antioxidant and anti-inflammatory beverage, according to the invention;

- figure 5 shows third experimental results on the antioxidant and anti-inflammatory functional drink, according to the invention.

According to the present invention, the functional antioxidant and anti-inflammatory drink contains:

- A blend of high, medium and low molecular weight hyaluronic acid;

- Ginger extract;

- Beetroot extract;

- Agave syrup.

Hyaluronic acid (HA) is one of the main components of the extracellular matrix of vertebrate tissues. This mucopolysaccharide is found in the vitreous humor of the eye, synovial fluid, skin, cartilage and tendons. Chemically? a non-sulfur glycosaminoglycan whose unbranched polysaccharide chain ? made up of units repetitive disaccharides formed by residues of ?-1,4-D-glucuronic acid and ?-1,3-N-acetyl-D-glucosamine.

In all vertebrates, over 50% of the total body hyaluronic acid is ? present in the skin. IT HAS ? responsible for regulating the water balance in the skin and maintaining cell structure in the dermis, and is involved in the proliferation and differentiation of keratinocytes in the epidermis.

How already? anticipated, the aging of the skin ? divided into intrinsic aging related to age? and photoaging induced by ultraviolet (UV) radiation. Aged skin? characterized by wrinkles, dryness, roughness, spots, histological changes and reduced barrier function. These symptoms are caused by decreased collagen, decomposition of HA, increased metalloprotease and reactive oxygen in the skin. Does ingested HA increase the moisture content? skin in people with dry skin. In fact, according to various studies, orally administered HA is absorbed intact, as well as? in the form of metabolites broken down by intestinal bacteria and later detected in the skin. Indeed, low molecular weight HA is mainly absorbed through the Caco-2 cell monolayer after oral administration. While the HA with high molecular weight is partly decomposed into low molecular weight hyaluronic acid by intestinal bacteria and absorbed and partly is absorbed as such by the lymphatic system. Furthermore, since high molecular weight HA reduces UV-induced apoptosis in human corneal epithelial cells [20], oral administration of HA can also suppress UV-induced apoptosis in epidermal cells, preventing the increase of epidermal thickness.

The action of hyaluronic acid introduced orally is revealed therefore? useful for supporting skin hydration, keeping the skin more? firm and luminous, with fewer wrinkles. Given the importance of hyaluronic acid for the body, and given the inevitable decline in its concentrations with ageing, many people are looking for a supplement that can somehow increase the concentrations of this polysaccharide in various tissues. The mix of Hyaluronic Acid with low, medium and high molecular weight used in the drink according to the invention? a mixture that contains molecules of Hyaluronic Acid with a varied spectrum of molecular weights, which constitutes a good compromise in terms of stability? enzyme and activity anti-inflammatory. The use of a mixture, or blend, of hyaluronic acid with various molecular weight allows a moderate bioavailability of HA which enters the bloodstream directly and interacts with the cellular receptor, mainly CD44, thus creating the basis for a physiological rejuvenation of the skin.

Ginger, another component of the functional drink according to the invention, is a herbaceous plant belonging to the Zingiberaceae family. The rhizome contains the active ingredients of the plant such as gingerols, gingerol derivatives and volatile components of the essential oil (sesquiterpenes such as zingiberene and B-bisabolene). Among the countless properties Benefits of ginger are the antioxidant and anti-inflammatory ones.

Red beetroot? a plant belonging to the Chenopodiaceae family. ? rich in mineral salts, vitamins and flavonoids, in particular anthocyanins, responsible for its typical bright red colour, which give it properties antioxidants.

The juice ? rich in polyphenols, a heterogeneous group of natural substances, particularly known for their positive action on human health. In fact, polyphenols are natural antioxidants that can be useful in preventing the oxidation of lipoproteins and in protecting cells from damage caused by free radicals, which develop with normal cellular metabolism and due to external events, such as radiation, smoke, pollutants , UV rays, etc. Furthermore, positive biomedical effects on the cardiovascular level and in the case of inflammatory processes have been ascertained.

Pomegranate juice contains many antioxidants, which have the property to neutralize the oxidizing action of free radicals in our body. The oxidative process of free radicals ? responsible for damage to body cells and this leads to the appearance of wrinkles and lack of elasticity. in the skin.

According to one aspect of the invention, the antioxidant and anti-inflammatory functional drink is composed of:

- Water in weight percentage comprised between 45% and 55%, preferably equal to 50.75%;

- Ginger extract, in a percentage by weight between 0.1% and 2%, preferably equal to 0.5%;

- Beetroot extract, in a percentage by weight between 0.1% and 2%, preferably equal to 0.5%;

- Pomegranate juice, in a percentage by weight between 35% and 45%, preferably equal to 40%;

- Hyaluronic acid with molecular weight MV (1000-1800) in weight percentage comprised between 0.1% and 1%, preferably equal to 0.2%;

- Hyaluronic acid (50-200) with a weight percentage between 0.01% and 1%, preferably equal to 0.05%.

According to one aspect of the invention, the functional beverage further comprises:

- Agave syrup, in a percentage by weight between 5% and 10%, preferably equal to 8%.

According to one aspect of the invention, the antioxidant and anti-inflammatory functional drink comprises vitamins of group B in its formulation.

The production method of the antioxidant and anti-inflammatory functional drink according to the invention comprises the following steps:

- Carry out an extraction in ginger water;

- Carry out an extraction of beets in water; - Extract the pomegranate juice;

- Extract the agave syrup;

- Produce a blend of hyaluronic acid with different molecular weights;

- Cold mix the aforementioned ingredients in the quantities provided by the drink according to the invention.

In support of the optimized composition of the antioxidant and anti-inflammatory functional drink according to the invention, and of the adjuvant, synergistic and combined effect of the individual components, the Applicant has carried out efficacy tests, the results of which are reported below.

The activity total antioxidant of the functional drink according to the invention ? was evaluated according to the method reported in the literature, suitably modified.

The assay is based on a redox reaction. This test, in fact, represents a direct index of the redox power of a substance and is based on the reduction of Mo (VI) to Mo (V) with subsequent formation, at acid pH, of a green phosphate-Mo(V) complex with a maximum absorption at 695 nm.

The activity total antioxidant ? was expressed as equivalent milligrams of ferulic acid (FA) per gram of sample (mg eq FA/g) by comparing the data obtained from the experiments conducted with the calibration curve of the reference compound, recorded using 5 different standard solutions of FA. The results obtained on the functional drink according to the invention are of an activity total antioxidant equal to 59 mg eq FA/g.

Has the Applicant also carried out tests aimed at evaluating the activity? antioxidant, scavenger action on DPPH radical.

DPPH (2,2?-diphenyl-1-picrylhydrazyl) ? an organic free radical with a maximum absorption peak at 515-528 nm and allows to evaluate the activity? antioxidant of various compounds by means of a spectrophotometric type measurement. The reaction involves the reduction of the DPPH radical by the antioxidant molecules with the formation of a yellow compound, diphenylpicrylhydrazine (Figure 1). The entity? of the reduction reaction depends on the capacity? of the molecules to act as electron donors.

In order to evaluate the properties antioxidants of the functional drink according to the invention, the activity? scavenger against DPPH radicals ? was determined according to the method reported in the literature and suitably modified. The experiment? been conducted simultaneously also on a control sample, prepared in the absence of a sample and containing an?equivalent amount? of distilled water.

The absorbance ? was read at 517 nm. Data were expressed as percentage inhibition calculated according to Equation:

where A0 represents the absorbance of the control and A1 ? the absorbance of the analyzed sample.

The data obtained from the studies conducted by the Applicant, have highlighted the ability? of the functional drink according to the invention to inhibit the radical. The results obtained report a DPPH radical inhibition of 53.02%.

Has the Applicant also carried out analyzes and tests aimed at determining the activity? antioxidant or rather the scavenger action on the ABTS radical.

L?ABTS (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) ? a radical of hydrophilic nature which has an absorption maximum around 734 nm. Also in this case the reaction depends on the capacity? to donate hydrogen atoms by the antioxidant. The scavenger action on the radical ABTS ? was studied by measuring the absorbance of the radical cation (ABTS ? ) according to the method reported in the literature suitably modified [27]. This method is based on the ability? of antioxidants act on the radical cation ABTS, a blue-green chromophore with characteristic absorption at 734 nm. ABTS ? ? was generated by the reaction of an aqueous solution of ABTS (7 mM) with 2.45 mM potassium persulfate (K2S2O8). The mixture obtained? been left in the dark at room temperature and, after 16 hours, ? been diluted with distilled water to an absorbance of 0.999 ? 0.030 at 734 nm. The experiment? been conducted simultaneously also on a control sample, prepared in the absence of a sample and containing an?equivalent quantity? of distilled water.

The data obtained are expressed as a percentage of inhibition of the radical, calculated according to Equation (1) and equal to an ABTS radical inhibition of 79.03%.

Finally, the Applicant in support of the properties? of the drink and of the synergistic effect of its components, has carried out tests relating to the activity? scavenger on nitric oxide or anti-inflammatory action. The in vitro determination of the activity? scavenger on? nitrogen oxide can? be a useful index of the activity? anti-inflammatory. Nitric oxide (NO), in fact, ? is a short-lived free radical and an intercellular messenger produced by a variety of of mammalian cells, such as macrophages, neutrophils, platelets, fibroblasts, endothelial, neuronal and smooth muscle cells. NO media a variety? of biological events ranging from vasodilatation, neurotransmission, inhibition of platelet adhesion and aggregation, but it also appears to be involved in a wide range of inflammatory pathologies

The scavenger action against nitric oxide? been determined according to the method of Griess, that ? commonly used to detect the presence of nitrites and measure their concentration spectrophotometrically. The reaction is carried out using Griess's reagent, formed by a mixture of sulfanilamide and 1-naphthylethylenediamine, in an acid medium. Under these conditions, nitrite tends to form nitrous acid (HNO2), which reacts with sulfanilamide to produce a diazonium salt (diazotization reaction). The diazonium salt, in turn, d? a coupling reaction with 1-naphthylethylenediamine giving rise to a purple azo dye which has a maximum absorption peak at a wavelength of 540 nm (Figure 4).

The experiment? been conducted simultaneously also on a control sample, prepared in the absence of a sample and containing an?equivalent quantity? of distilled water. The activity? scavenger against nitric oxide ? was calculated according to equation (1). The results obtained on the beverage according to the invention relating to NO inhibition are equal to 47.05%.

Therefore, the antioxidant and anti-inflammatory functional drink according to the invention has an optimized composition and is such as to obtain anti-inflammatory properties. maximized antioxidant and anti-inflammatory.

Another advantage of the functional antioxidant and anti-inflammatory drink according to the invention is to be composed of ingredients and extracts of plants common and available in the Mediterranean area as well as an optimized blend of hyaluronic acid.

Finally, the antioxidant and anti-inflammatory functional beverage according to the invention has a simple and economical production method.

Finally, it is clear that modifications and variations can be made to the antioxidant and anti-inflammatory functional drink and to its production method according to the invention described and illustrated without thereby departing from the protective scope of the present invention, as defined in the attached claims.

Claims (6)

CLAIMS: 1. Functional antioxidant and anti-inflammatory drink characterized by the fact that it includes: - A blend of high, medium and low molecular weight hyaluronic acid; - Ginger extract; - Beetroot extract; - Pomegranate juice; - Agave syrup; - Waterfall. 2. Functional antioxidant and anti-inflammatory drink according to claim 1, characterized in that it consists of: - Water as a percentage by weight between 45% and 55%; - Ginger extract, in percentage by weight between 0.1% and 2%; - Beetroot extract, in weight percentage between 0.1% and 2%; - Pomegranate juice, as a percentage by weight between 35% and 45%; - Hyaluronic acid with molecular weight MV (1000-1800) in percentage by weight between 0.1% and 1%; - Hyaluronic acid (50-200) with a weight percentage between 0.01% and 1%; - Agave syrup with a weight percentage between 5% and 10%. 3. Functional antioxidant and anti-inflammatory drink according to claim 1, characterized in that it is composed of: - Water in weight percentage equal to 50.75%; - Ginger extract, in weight percentage equal to 0.5%; - Beetroot extract, in weight percentage equal to 0.5%; - Pomegranate juice, as a percentage by weight equal to 40%; - Hyaluronic acid with molecular weight MV (1000-1800) in weight percentage equal to 0.2%; - Hyaluronic acid (50-200) with a weight percentage included equal to 0.05%; - Agave syrup in weight percentage equal to 8%. 4. Functional antioxidant and anti-inflammatory beverage according to claim 1, characterized in that it comprises agave syrup, in a percentage by weight of between 5% and 10%. 5. Functional antioxidant and anti-inflammatory drink according to claim 1, characterized in that it comprises vitamins of group B. 6. Method of producing the antioxidant and anti-inflammatory functional drink according to claim 1, comprising the following steps: - Carrying out an extraction in ginger water; - Carry out an extraction of beets in water; - Extract the pomegranate juice; - Extract the agave syrup; - Produce a blend of hyaluronic acid with different molecular weights; - Cold mix the extracts and juices and the blend.