JP2006254885A - Food and drink for amelioration and prophylaxis of pollinosis - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a safe and lightly ingestible food and drink carrying out amelioration and prophylaxis of symptoms of pollinosis without adverse effects, etc. <P>SOLUTION: The food and drink is composed of a pink shrimp, a soup stock-containing Miso and water. That is, about 200 ml of the pink shrimp Miso soup is continuously drunk in the morning, in the afternoon and at night. Thereby, the ingestion can lightly be carried out without the adverse effects, etc. The amelioration and prophylaxis of the pollinosis are carried out with the safe and easily drinkable shrimp Miso soup. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to foods and drinks effective for treating hay fever.

  In recent years, the number of hay fever patients has increased and has become a social problem. However, it is said that the cause of hay fever is not only pollen but also air pollution, dietary changes, stress and changes in living environment.

  In hay fever, inhaled pollen deposits on the nasal mucosa and allergens are released from the pollen in the mucus layer. It is recognized as a foreign substance and an IgE antibody is produced. IgE antibody binds to the surface of mast cells and eosinophils (establishment of sensitization) New inhalation of pollen and release of allergen. Release of chemical mediators from mast cells.

  Chemical mediators include histamine, eosinophil migration factor, and neutrophil migration factor. After activation of mast cells, there are prostaglandins, leukotrienes and platelet activating factors which are biosynthesized enzymatically in the cells and are arachidonic acid metabolites.

  Leukotriene B4 promotes adhesion of polynuclear leukocytes to vascular endothelial cells and has an effect of promoting migration thereof, and further activates accumulated leukocytes to release active oxygen, lysosomal enzymes and the like, thereby promoting inflammation. Platelet-activating factor is also generated from plasma membrane phospholipids of cells responsible for inflammation such as macrophage eosinophils and platelets.

  Various chemical mediators are released from the cells in charge of inflammation, causing chain inflammation, and symptoms such as sneezing, runny nose, nasal congestion, itchy eyes, and tearing appear due to leukotrienes.

  Conventional hay fever treatment includes 1) pollen control, 2) desensitization therapy, and 3) drug therapy.

  Pollen control is a method of putting on a mask or glasses when going out, washing the face, washing eyes, gargles, and nasal washing as soon as possible.

  Desensitization therapy is a method in which injection is continued for a few years by injecting antigen into the skin from a small amount so that the patient can tolerate a large amount of antigen.

As drug therapy, antiallergic agents, antihistamines and the like are known.
Published by Yozo Saito (Science of hay fever)

  However, pollen cannot be prevented only with a mask, glasses, etc., and it is not clear that desensitization therapy takes time to continue injection and its effectiveness. Moreover, since side effects such as drowsiness are worried about drug therapy, food that can improve hay fever safely and effectively is expected.

  Accordingly, an object of the present invention is to provide a food and drink that can be easily taken, has no side effects, and is safe and improves and prevents the symptoms of hay fever.

  The inventor has been suffering from hay fever for over 20 years. We found that food and drink consisting of sweet shrimp, dashi miso and water that had been drunk accidentally, that is, shrimp miso soup can improve and prevent hay fever, and it is easy to continue to drink shrimp miso soup once in the morning, noon and night It is possible to obtain a food and drink that improves and prevents hay fever that is safe and easy to drink without side effects.

  The shrimp miso soup of the present invention is not limited to this. Skipjack extract, kombu extract and miso can be used instead of miso with miso. Or commercially available bonito stock, kombu stock and miso. Shrimp use headed shrimp such as sweet shrimp. Shrimp can be used only on the head. Shrimp may be not only raw but also dried. Alternatively, dried shrimp may be powdered. Shrimp extract extracted from shrimp can also be used.

  Although this invention is shrimp miso soup, the form is not limited to this. Shrimp and dashi miso can be powdered and dissolved with water, shrimp miso soup can be processed into jelly, and shrimp miso soup can be concentrated and processed into soft capsules.

  The shrimp miso soup of the present invention has a high effect of improving hay fever, and is safe and easy to take, so it can be drunk with peace of mind from children to pregnant women. It was fast-acting and also exhibited excellent effects on sustainability and prevention.

  The present invention is made from about 200 g of sweet shrimp and about 40 g of miso soup with about 400 ml of water. Sweet shrimp is divided into a head and a body. Put water in a pan and boil, put the shrimp head first, then put the shrimp meat and simmer for about 10 minutes. The soup stock is melted and the shrimp miso soup is completed.

  The shrimp miso soup of the present invention can be improved in hay fever by continuing to drink about 200 ml at a time in the morning, noon and night. Even when there is no hay fever, it can be prevented by continuing to drink about 200 ml of shrimp miso soup once a day.

  The present inventor has been taking about 200 ml of shrimp miso soup for one year from July, 2000 to July, 2001, when hay fever has been occurring since February 2001. The effect of not feeling any of the symptoms.

  Although the present inventor stopped drinking shrimp miso soup for about 2 years and 6 months from August 2001 to January 2004, it was in the period of hay fever in 2002 and 2003. However, since I did not see any symptoms of hay fever, I realized that I was completely cured.

  However, since February 2004, I felt sneezing, runny nose and stuffy nose of hay fever. About 200 ml of shrimp miso soup was taken three times a day in the morning, noon, and night, and the symptoms of hay fever improved in about one week. did it.

  Since the present inventor felt a strong nasal congestion before going to bed, he drank about 200 ml of shrimp miso soup, and after about 20 minutes, the nasal congestion was resolved, so that he could feel that it was fast-acting. The effect lasted for about 8 hours until morning, and was also sustainable.

  A 6-year-old child felt stuffy nose and drank about 180 ml of shrimp miso soup. After about 20 minutes, the stuffy nose disappeared and the effect persisted until morning.

  The present inventor has studied the ingredients in the literature because shrimp miso soup is very effective for hay fever. As a result, miso has many physiological functions, and the shrimp, skipjack extract, and kombu extract have been reported to have effective ingredients. .

  Regarding the miso of shrimp miso soup, it is related to physiological functions such as antimutagenicity, antioxidant property, reactive oxygen radical scavenging ability, cholesterol lowering, fatty liver inhibitory action, drug metabolism, oxygen activation action, cell defense responsible cell activation action Research has been reported.

  Physiological actions of histidine, anserine, and carnosine contained in skipjack extract are studied, therapeutic effects on ischemic diseases, duodenal ulcers, etc., adjuvant lipid hormone-like action, anti-inflammatory action, bactericidal effect, immunoregulatory action, antioxidant action It is said that it has an intracellular buffering action and is used for actual treatment.

  It is known that intake of fish oil, DHA, and EPA can also help reduce acute, chronic, and allergic inflammatory symptoms. The mechanism of this action is that fish oil DHA and EPA reduce arachidonic acid in leukocyte membrane phospholipids, reduce leukotrienes A4 and B4 produced from arachidonic acid, and suppress the function of leukocytes. It is said that.

  Glutinic acid, a umami component of kombu, and glycine, a component abundant in sweet shrimp, are neurotransmitters that act in the mammalian brain nervous system. Involved in brain blood flow, increased oxygen supply, and increased metabolic function of brain cells.

  Physiological function and biological activity of carotenoid (astaxanthin) contained in shrimps, provitamin A activity (acting as a precursor of vitamin A), capture of active oxygen such as singlet oxygen and free radicals, scavenging activity, tumor cell growth inhibition Activity is known.

  Astaxanthin enhanced IgM and IgG production by both Th1 and Th2 cells, which are clones of helper T (Th) cells. Astaxanthin may also be an effective ingredient for the prevention of many diseases caused by stress.

The invention's effect

  From the above, the shrimp miso soup of the present invention regulates the nervous system by a synergistic effect, suppresses inflammation by chemical mediators such as histamine and leukotriene, normalizes the biological function inherent in humans, and fundamentally eliminates hay fever I think it can be improved. Therefore, the present invention is a food and drink that has no side effects and is safe and can improve and prevent hay fever.

  It can be expected not only to improve hay fever but also to various diseases and can be used as a health supplement.

Claims (14)

Food and drink to improve and prevent hay fever consisting of shrimp, dashi miso and water. Food and drink that improves and prevents hay fever consisting of shrimp, commercial bonito dashi, kombu dashi, miso and water. The food or drink according to any one of claims 1 to 2, wherein the shrimp is sweet shrimp. The food or drink according to claim 1, wherein the shrimp is a shrimp head. A food or drink obtained by processing the powder according to claim 1, claim 2, claim 3, or claim 4 into a powder form. A food or drink obtained by processing the product according to any one of claims 1, 2, 3, and 4 into a jelly shape. A food or drink obtained by concentrating and processing a soft capsule according to any one of claims 1, 2, 3, and 4. Dried shrimp. A dried shrimp head. A dried shrimp head. A powder according to any one of claims 8, 9, and 10 and put in a dashi paper pack. Shrimp extract extracted from shrimp. A shrimp extract characterized by sweet shrimp. A shrimp extract characterized by the shrimp head.