JP2006232805A - Functional drink or food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a drink or food obtained by combining tea leaves with a food ingredient except the tea leaves to reinforce the activity of the anti-allergic ingredient contained in the tea leaves, and to provide a method for reinforcing the same. <P>SOLUTION: This functional drink or food is characterized by containing a green tea or paochung tea extract containing an anti-allergic ingredient in an anti-allergic active ingredient amount and further containing a vegetable extract containing an anti-allergic ingredient in an anti-allergic activity-reinforcing amount. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention is Benifukuki, Benifuji, Benihore, Yaeho, Sugaseru, Yutaka Midori, Kanaya Midori, Seishin Daipan, Seishin Soryu, Ooba Soryu, Benihikari, Yamakai, The present invention relates to an antiallergic food material whose antiallergic action / antiinflammatory action is enhanced by a combination of food components such as Yamato Midori, Okumidori etc. Assam hybrid / Chinese variety / Taiwan strain / any tea leaves and vegetables.

  In modern society, dietary habits and lifestyles are diversifying, and allergic symptoms are diversifying and increasing year by year. At present, it is said that there are 30 million allergic patients including potential patients. In addition, there are concerns about the side effects of drugs such as steroids, and there are some people who are unaware of allergic symptoms but are afraid of the side effects of drugs and are unable to actively treat them and suffer from symptoms. Therefore, consumers have high expectations and interest in developing foods and beverages that can easily and safely ingest ingredients having an antiallergic action.

  The catechins, saponins, flavonoids, and caffeine contained in green tea have antiallergic effects (see Patent Document 1, Non-Patent Documents 1 and 2), and methylated catechin-containing tea leaves such as Benifuuki and Benifuji are I. Have been reported to have a type-allergic inhibitory effect and an anti-inflammatory effect (see Patent Document 2).

  Among them, green tea or baled tea produced from Benifukuki, Benifuji, Benihomare has anti-allergic and anti-inflammatory effects and has been used. However, these tea leaves are currently low in production and very expensive. Moreover, since the effect of these tea leaves has an individual difference, the food / beverage products which can expect an effect for all the persons have been calculated | required.

JP 2001-253879 A Japanese Patent Application No. 10-346646 Allergy, 52, 58 (1997), Fragrance J. et al. , 11, 50 (1990) Biol. Pharm. Bull. , 20, 565 (1997)

  Catechins, saponins, flavonoids, and caffeine contained in green tea have anti-allergic effects (see Patent Document 1, Non-Patent Documents 1 and 2), and methylated catechin-containing tea leaves such as Benifuuki have type I allergy inhibitory effects -It has been reported that it has an anti-inflammatory effect (see Patent Document 2). However, these are all expected to have an anti-allergic effect using only tea leaves, and no approach has been made to enhance the effect by combining tea leaves with other food ingredients.

  In view of the problems as described above, the present invention combines food ingredients other than tea leaves with tea leaves, and aims to enhance the activity of anti-allergic ingredients possessed by tea leaves. provide.

  The present invention will be described in detail below.

  (1) Contains an anti-allergic active ingredient amount of an extract of green tea or baling tea containing an anti-allergic component, and contains at least an anti-allergic component activity enhancing amount of a vegetable extract containing an anti-allergic component active substance Functional food and drink.

  According to the invention of (1), it becomes possible to activate the anti-allergic component contained in the tea leaves by adding the vegetable extract to the extract of the green tea or the baled tea containing the anti-allergic component. . Therefore, the food / beverage products which can show | play an equivalent antiallergic action with the tea leaf of the quantity smaller than before can be provided.

  “Anti-allergic active ingredient amount” refers to the content when an active ingredient having anti-allergic action is judged to have a sufficient effect. The “antiallergic component active substance” refers to a substance capable of enhancing the activity of the antiallergic component. Further, the “antiallergic component activity enhancing amount” refers to an amount capable of enhancing the antiallergic activity of the antiallergic component by about 1.5 to 10 times.

  (2) The functional beverage according to (1), wherein the antiallergic component is methylated catechin.

［Ｒ_１，Ｒ_２，Ｒ_３，Ｒ_４は、それぞれ独立に水素原子、メチル基のいずれかであり、Ｘ_１，Ｘ_２は、それぞれ独立に水素原子、ヒドロキシ基のどちらかである。］ Examples of the antiallergic component contained in the tea leaves include catechins. Among them, methylated catechin represented by the following general formula (1) exhibits a strong antiallergic action. Therefore, according to the invention of (2), a stronger antiallergic action can be achieved by using methylated catechin as the antiallergic component.

[R ₁ , R ₂ , R ₃ , R ₄ are each independently a hydrogen atom or a methyl group, and X ₁ , X ₂ are each independently a hydrogen atom or a hydroxy group. ]

  (3) The green tea or baled tea is Benifuuki, Benifuji, Benihore, Yaeho, Shirase, Yutaka Midori, Kanaya Midori, Seishin Daipan, Seishin Oolong, Ooba Oolong, The functional food or drink according to (1) or (2), which is a tea leaf of Benihikari, Yamakai, Yamato Midori, Okumidori, Taiwanese species, Chinese species or a mixture thereof.

  Since methylated catechins are unique to the tea varieties of the above varieties, according to the invention of (3), the antiallergic effect can be enhanced more efficiently by using tea varieties of these varieties. Therefore, it is possible to provide a food or drink that exhibits a sufficient antiallergic action even with a smaller amount of tea leaves than in the past. In addition, although the tea leaves of the above-mentioned varieties were listed as tea leaves containing methylated catechins, they are not particularly limited to these varieties.

  (4) The vegetable extract is ginger, radish, cabbage, arugula sprout, scalloped radish, red cabbage sprout, broccoli sprout, buffalo, burdock, cucumber, eggplant, Chinese cabbage, lettuce, raccoon, onion, long onion, turnip, perilla or The functional food or drink according to any one of (1) to (3), which is a mixture of these extracts.

  The above vegetables contain quercetin, kenphenol, and allyl compounds (such as isothiocyanates), which are a kind of flavonoid. Since these have high antioxidant activity, they are expected to prevent arteriosclerosis and cancer. However, it has been found in the present invention that these vegetable extracts can enhance the antiallergic action of catechins. Therefore, according to the invention of (4), it becomes possible to further activate the antiallergic components contained in tea leaves by combining the vegetable extract and the tea leaf extract.

  (5) The functional food or drink according to any one of (1) to (4), wherein the extract or powder of the green tea or confectionery tea contains 50 mg to 50 g per 100 ml or 5 mg to 80 mg per 100 mg.

  According to the invention of (5), by setting the content of the extract or tea leaf powder to the above-mentioned amount, it is possible to provide a food or drink that exhibits a sufficient antiallergic action. If the content is less than 5 mg, sufficient antiallergic action cannot be achieved. Moreover, when content exceeds 50 g, the flavor of food-drinks may fall.

  (6) The functional food or drink according to any one of (1) to (5), wherein the vegetable extract contains 2 to 50 ml per 100 ml or 1 to 80 mg per 100 mg.

  According to the invention of (6), the antiallergic activity of the antiallergic component of the tea leaf extract can be enhanced by setting the content of the vegetable extract to the above amount. If the content is less than 2 ml or 1 mg, sufficient antiallergic activity cannot be enhanced. Moreover, when content exceeds 50 ml or 80 mg, the flavor of food-drinks may fall.

  (7) A method of enhancing the antiallergic activity of the antiallergic component by adding a vegetable extract to an extract of green tea or bun seed tea containing the antiallergic component.

  (8) The method according to (7), wherein the antiallergic component is methylated catechin.

  According to the functional food / beverage products which concern on this invention, it becomes possible to activate the antiallergic component which a tea leaf contains by adding a vegetable extract. Therefore, the food / beverage products which can show | play an equivalent antiallergic effect with the tea leaf of the quantity smaller than before can be provided.

  The present invention will be described in detail below.

［Ｒ_１，Ｒ_２，Ｒ_３，Ｒ_４は、それぞれ独立に水素原子、メチル基のいずれかであり、Ｘ_１，Ｘ_２は、それぞれ独立に水素原子、ヒドロキシ基のどちらかである。］ [Manufacture of food and drink]
The functional food / beverage products which concern on this invention contain the methylated catechin component derived from a predetermined tea leaf in an active ingredient amount. Here, “methylated catechin” is represented by the general formula (1), and refers to methylated catechin and inevitable components during purification. The methylated catechins in the present invention are mainly epicatechin-3-O- (3-O-methyl) gallate (hereinafter referred to as ECG3 "Me), epicatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as ECG3" Me). ECG4 "Me", epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4 "Me), gallocatechin-3-O- (3-O-methyl) gallate (hereinafter referred to as GCG3). "Me", catechin-3-O- (3-O-methyl) gallate (hereinafter referred to as CG3 "Me), catechin-3-O- (4-O-methyl) gallate (hereinafter referred to as CG4" Me) Or gallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as GCG4 "Me), epigallocatechin-3-O- (3-O-methyl) gallate (hereinafter referred to as EG). G3 "and Me) and it is preferable to include these isomerate.

[R ₁ , R ₂ , R ₃ , R ₄ are each independently a hydrogen atom or a methyl group, and X ₁ , X ₂ are each independently a hydrogen atom or a hydroxy group. ]

  The tea leaf extract is obtained by extracting methylated catechin from a predetermined tea leaf using a conventionally known method. The specified tea leaves containing methylated catechins include “Benifuuki”, “Benifuji”, “Benihoare”, “Yaeho”, “Surugaze”, “Yutaka Midori”, “Kanaya” `` Midori '', `` Okumusashi '', `` Aoshin Daipan '', `` Aoshin Soryu '', `` Ooba Soryu '', `` Aoi Monoplex '', `` Suisuisen '', `` Shiraba Monoplex Daffodil '', Examples include “Wuyi Daffodil”, “Safflower”, “Benihikari”, “Yamakai”, “Yamamidori”, “Karabeni”, “Kaori”, “Okumidori”, or a mixture thereof. . These tea leaves may be used alone or in combination.

  Further, the temperature at the time of extraction is not particularly limited as long as it is higher than the melting point of the solvent and lower than the boiling point, but it is 10 ° C. to 100 ° C. for water and 10 ° C. to 40 ° C. for ethanol and methanol. desirable. The extraction time is preferably in the range of 10 seconds to 24 hours.

  For example, it is preferable to add an extraction solvent to the dried tea leaves that have been pulverized, pulverized, etc., and used as an extract or a processed product thereof. Examples of the extraction solvent include water; lower alcohols such as methanol, ethanol, propanol, isopropanol, butanol, isobutanol; ethers such as ethyl ether, dioxane; ketones such as acetone, but water, ethanol, or A water-ethanol mixed solvent is preferred.

  Although the obtained extract may be added to food and drink as it is, a purified product may be added. For the purification of the extract, it is preferable to use a method generally used as a chemical separation and purification method. For example, liquid-liquid distribution, thin layer chromatography, adsorption column chromatography, distribution column chromatography, gel filtration column chromatography, ion exchange column chromatography, electrophoresis, high performance liquid chromatography and the like can be used. Moreover, you may carry out combining these isolation | separation purification means as needed.

  The vegetable extract is also produced by the same method as the tea leaf extract. Specifically, it is preferable to add the above extraction solvent to a dried vegetable powder that has been pulverized, pulverized, or the like and used as an extract or a processed product thereof.

  In addition, in beverages and foods, the above-mentioned methylated catechins have sufficient antiallergic action, so that antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, Additives such as pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc. alone or in combination Also good.

  Examples of sweeteners include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, fructooligosaccharide, and galactooligosaccharide. Examples of acidulants include fruit juices extracted from natural ingredients, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and phosphoric acid. Citric acid or malic acid is contained in the beverage in an amount of 0.1 g / L to 5 g / L, preferably 0.5 g / L to 2 g / L. Examples of the antioxidant include L-ascorbic acid, sodium L-ascorbate, erythorbic acid, and sodium erythorbate. It is good to contain 0.005 mass% to 0.5 mass% in a drink, Preferably it is 0.01 mass% to 0.1 mass%.

  Containers used for beverages are ordinary forms such as molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, etc. Can be offered at.

  Moreover, said container is manufactured on the predetermined | prescribed sterilization conditions prescribed | regulated to the food hygiene law, for example, when it can heat-sterilize after filling a container like a metal can. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, sterilize at high temperature and short time in a plate heat exchanger, then cool to a certain temperature, and fill the container. The method is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

  Moreover, when using for foodstuffs, it can mix | blend with foodstuffs for special health, special nutrition foods, dietary supplements, health foods, etc. as a food additive. The food to be added can be various foods. As a drink, it can mix | blend with the food for specific health, the special nutrition food, the drink as a dietary supplement, other nutrition drinks, health drinks, various health teas, other drinks, etc. Examples of other foods include confectionery, bread, noodles, processed soybean products, dairy products, processed egg products, kneaded products, fats and oils, and seasonings.

<Example 1>
The combined effect on the suppressive activity of inflammatory cytokine production from mast cells was examined. As the tea leaf extract, 2.5 g of Benifukuki tea leaf powder was extracted with 25 ml of hot water for 10 minutes, and the filtered supernatant was used. The supernatant was measured for the tannin content by the iron tartrate method, and 50 mg was added per 1 × 10 ⁷ cells as the tannin content. The vegetable extract was crushed well in a mortar by adding 5 ml of 50% ethanol to 5 g of each vegetable (broccoli sprout, red radish, red cabbage sprout, arugula sprout, ginger). After centrifugation at 3000 rpm for 15 minutes, 50 ml of the supernatant was added per 1 × 10 ⁷ pieces. The obtained beverages were designated as test beverages 1 to 5.

Mouse bone marrow-derived cultured mast cells (BMMC) were prepared from 30 ng / ml mouse IL-3 (Wako Pure Chemicals, Tokyo), RPMI 1640 (Dainippon Pharmaceutical Co., Ltd.) with 5% inactivated FBS (Invitrogen, USA) (Tokyo) It was obtained by culturing in a medium for 4 weeks. BMMC was sensitized overnight with anti-DNP-IgE antibody (Sigma Aldrich, USA) (0.5 mg / 2 × 10 ⁶ cells), 10 minutes after adding each of the aforementioned extracts, DNP-HSA (Cosmo- (Bio, Tokyo) 2 hours after stimulation with 300 ng / ml, the supernatant was collected, and the amount of cytokine was measured with a Bio-plex protein suspension array (Bio-Rad, USA). The cytokines measured were IL-1a, IL-1b, IL-2, IL-3, IL-4, IL-5, IL-6, IL-10, IL-12 (p40), IL-12 ( p70), IL-17, IFN-g, TNF-a, GM-CSF, KC, MIP1-a, and RANTES.

  Cytokine production from BMMC was examined using a protein suspension array. IL-2, IL-5, IL-6, IL-17, GM-CSF, TNF-a, MIP-1a were obtained 2 hours after antigen stimulation. In the results, changes in numerical values due to antigen stimulation were observed. In particular, the inflammatory cytokines TNF-a (tumor necrosis factor) and MIP-1a (eosinophil migration factor) were produced in large amounts upon stimulation.

  FIG. 1 shows the effect of “Benifuuki” green tea hot water extract and vegetable extract on TNF-a production. Vegetables combined with “Benifuuki” green tea are broccoli sprout, kaidai radish, red cabbage sprout, arugula sprout and ginger. “Benifuuki” green tea alone suppressed TNF-a production by about 40%, but in vegetables, only ginger alone suppressed TNF-a production by about 70%. Combining broccoli sprout, daikon radish and “Benifuuki” green tea doubled the production inhibition rate. In particular, TNF-a production was suppressed by 95% in combination with ginger, and the combination of “Benifuuki” green tea and ginger extract strongly suppressed cytokine production after mast cell antigen stimulation, and a strong antiallergic effect was expected.

<Example 2>
A simultaneous intake test of “Benifuuki” green tea and ginger extract was conducted in patients with mild allergic rhinitis. There were 27 subjects (age 23-59 years old, 18 men (average age 40. 5) who had not been treated at a medical institution, had cedar pollen symptoms, and had a positive cedar-specific IgE value. 4 years) and 9 women (average age 37.8 years)) were selected.

  "Benifuuki" green tea powder (50% average particle size is about 20ml, 1.5g / time) containing "Benifuuki" tea leaf powder (1.5g / time) and 30mg ginger extract (Alps Pharmaceutical) It was. Table 1 shows the contents of chemical components. This powder was drunk in hot water once a day in the morning from the start of intake to the end of intake. This test article contains 22.35 mg of methylated catechin per serving.

  In addition, “Yabukita” green tea powder (1.5 g / time) was used as a comparative beverage. This beverage was exactly the same as the test product.

  The test was performed in the following procedure. The observation period is 5 days before the start of intake of the test beverage and 5 days after the start of intake. Urine collection and blood collection were performed.

  The collected blood was measured with a blood cell counter using a white blood cell count (WBC), red blood cell count (RBC), hemoglobin, hematotric, platelet count, average blood cell volume (MCV), average red blood cell pigment content (MCH), and average red blood cell blood pigment concentration (MCHC). ), The number of eosinophils, the total protein by the Burette method, the albumin by the BCG method, glutamyl oxaloacetate transaminase (GOT), glutamylpyruvate transaminase (GPT), alkaline phosphatase (ALP), γ-glutamyl Transpeptidase (γ-GTP) by UV method, creatinine by Jaffle method, uric acid, neutral fat (TG), total cholesterol (T-chol), HDL cholesterol (HDL-chol) by enzymatic method, histamine, total IgG, antigen-specific IgE and basophil basicity Protein (Eosionophilic protein: ECP) was measured by FEIA method, cytomegalovirus antibody (CMV) was measured by complement binding test method, and serum iron was measured by colorimetric method. Proteins, sugars, and urobilinogen were examined using a test paper method at the time of urine collection. The above hematology test, general clinical test, cytokine test, etc. were performed by Mitsubishi Chemical BLC.

  The results are shown in Tables 2 to 7. Japanese cedar specific IgE, Japanese cypress specific IgE, histamine, and ECP were measured. Even if the amount of cedar pollen scattering increased, no significant change was observed in each group. Only for CD23, the control group (ingestion day 56) that ingested the comparative beverage, and the benifuuki group and the benifugi ginger group (ingestion day 86) that ingested the test beverage significantly increased compared to the values at the start of ingestion.

  In addition, an allergy diary of all subjects was prepared in accordance with the method proposed by the Japanese Allergic Society Allergic Rhinitis Committee. The diary describes the number of sneezing and nasal congestion, stuffy nose, itchy eyes, sore throat, and the degree of disability in life, on a five-point scale (1 (nothing) to 5 (very) Terrible)) and medication status once a day at night. Diaries were collected and analyzed at the end of the study. In accordance with the guideline 17 of the allergic rhinitis clinical practice guideline, the Symptom Score of the nasal symptoms, the Medicine Score (the number of medicines taken), and the Symptom-Mediation Score obtained by adding up both these scores were calculated.

  In addition, regarding subjective symptoms of rhinitis, the frequency of scores every two weeks was subjected to statistical analysis, and comparison was made between test groups by Mann-Whitney U test. Moreover, the significant difference between the previous observation period and each test period in the same test group was evaluated by a test by correcting the inequality of Wilcoxon & Bonferroni. Test values other than the above, including blood test values, were statistically analyzed by the parametric method, and unmatched t-test was used for comparison between test groups. In addition, regarding the fluctuation of the start date of intake and other test days within the same test group, after performing a two-way analysis of variance for items measured three or more times during the test period, the Dunnet test is performed as a subordinate test. A comparison was made.

  The scores of the allergy diary are shown in FIGS. From this, when the beverage according to the present invention was ingested, a significant difference was observed in the 11th and 13th weeks of sore throat compared to the control group. In the nasal symptom score, the “Benifuuki” green tea group containing ginger extract for 11 weeks was significantly reduced compared to the control group. In the nasal symptom indication score, the reduction of symptoms was confirmed in the “Benifuuki” green tea group with ginger extract at 11 and 13 weeks compared to the control group.

  In urinalysis, protein, sugar, and urobilinogen were measured, but no change in each group due to ingestion was observed.

<Example 3>
The eosinophilic inflammatory protein production inhibitory effect by the addition amount of ginger extract was examined.

  The ginger extract was prepared by the following method. First, 148 g of freeze-dried ginger (2022 g of mumps from Kochi Prefecture) (yield 7.3%) was extracted with 10 mg / ml pure water. This was further centrifuged, and the supernatant was appropriately diluted to obtain a ginger extract.

  A human eosinophil strain (HL60 clone 15) produces a tissue-damaging inflammatory protein (eosinophil derived neurotoxin) when induced and stimulated. When applying the stimulus, a sample was added, and the variation in the production amount was examined. Benifukuki, when added at 2.5 μg / ml in terms of tannin, suppresses EDN production more than when stimulated with RANTES. As shown in FIG. 8, ginger extract (added with 50 μg / ml) itself has no inhibitory effect, and when combined with Benifuuki, it further enhanced the inhibitory effect of Benifuuki.

<Example 4>
The inhibitory effect of mast cell histamine release production by the amount of ginger extract added was examined.

  In this example, the same ginger extract as in Example 1 was used. After sensitizing mouse bone marrow derived mast cells (BMMC) with an allergen-specific IgE antibody, the inflammatory substance histamine is released when stimulated with allergen. Benifuuki has an inhibitory effect on histamine release. The ginger extract itself has a low histamine release inhibitory effect, but when combined with Benifuuki, as shown in FIG. 9, it further enhanced the histamine inhibitory effect of Benifuuki.

<Example 5>
Mast cell eosinophil migration factor production inhibitory enhancement effect by ginger extract The ginger extract in this example was grated ginger, soaked in 50% ethanol for 30 minutes, and further centrifuged.

  Mouse bone marrow derived mast cells (BMMC), after sensitization with allergen-specific IgE, produce eosinophil migration factor (MIP1-α) when stimulated with allergen, and Benifukuki suppresses its production. As shown in FIG. 10, the ginger extract itself has a strong MIP-α production inhibitory effect, but when combined with Benifuuki, the MIP1-α production inhibitory effect was further enhanced.

It is the figure which showed the mast cell inflammatory cytokine production suppression suppression effect by the ginger extract shown in Example 1. FIG. It is the figure which showed the score calculated based on the allergy diary in Example 2. FIG. It is the figure which showed the score calculated based on the allergy diary in Example 2. FIG. It is the figure which showed the score calculated based on the allergy diary in Example 2. FIG. It is the figure which showed the score calculated based on the allergy diary in Example 2. FIG. It is the figure which showed the score calculated based on the allergy diary in Example 2. FIG. It is the figure which showed the score calculated based on the allergy diary in Example 2. FIG. It is the figure which showed the eosinophil inflammatory protein production inhibitory effect by the ginger extract shown in Example 3. It is the figure which showed the mast cell histamine release production inhibitory effect by the ginger extract shown in Example 4. It is the figure which showed the mast cell eosinophil migration factor production suppression enhancement effect by the ginger extract shown in Example 5.

Claims (8)

  Functional foods and drinks containing an antiallergic active ingredient amount of green tea or baled tea extract containing an antiallergic component, and at least an antiallergic component activity enhancing amount containing an antiallergic component active substance Goods.   The functional beverage according to claim 1, wherein the antiallergic component is methylated catechin.   The green tea or baked tea is Benifukuki, Benifuji, Benihore, Yaeho, Surugasuse, Yutaka Midori, Kanaya Midori, Seishin Daipan, Seishin Soryu, Ooba Souryu, Benihikari The functional food or drink according to claim 1 or 2, which is tea leaves of Yamakai, Yamato Midori, Okumidori, Taiwanese species, Chinese species or a mixture thereof.   The vegetable extract is ginger, radish, cabbage, arugula sprout, beetroot radish, red cabbage sprout, broccoli sprout, burdock, burdock, cucumber, eggplant, Chinese cabbage, lettuce, raccoon, onion, long onion, turnip, perilla or extract thereof The functional food or drink according to any one of claims 1 to 3, which is a mixture of foods.   The functional food or drink according to any one of claims 1 to 4, comprising 50 mg to 50 g per 100 ml or 5 mg to 80 mg per 100 mg of the extract or powder of the green tea or confectionery tea.   The functional food or drink according to any one of claims 1 to 5, wherein the vegetable extract contains 2 to 50 ml per 100 ml or 1 to 80 mg per 100 mg.   A method of enhancing the antiallergic activity of the antiallergic component by adding a vegetable extract to an extract of green tea or baling tea containing the antiallergic component. The method according to claim 7, wherein the antiallergic component is methylated catechin.

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