JP2006304756A - Composition containing green and yellow vegetable and light-colored vegetable - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food composition having activities for ameliorating liver function, especially reducing and/or increase-suppressing activities of a GOT (glutamate-oxaloacetate transaminase) value (AST (aspartate aminotransferase) value) in the blood, and reducing and/or increase-suppressing activities of a GPT value (ALT value) in the blood. <P>SOLUTION: The food composition obtained by combining a green and yellow vegetable and a light-colored vegetable has the reducing and/or increase-suppressing activities of the GOT value (AST value) in the blood, and the reducing and/or increase-suppressing activities of the GPT value (ALT value) in the blood, and exhibits the liver function-ameliorating activities. The food composition having the enhanced activities is obtained by combining an apple therewith. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

Detailed Description of the Invention

  The present invention has a liver function improving action, in particular, a blood GOT value (AST value) lowering action and / or an increase suppressing action, and a blood GPT value (ALT value) lowering action and / or an increase suppressing action. It is related with the food composition which has.

  The liver is the largest organ that protects the body and keeps working without rest. However, the liver is said to be a strange organ, and liver function is definitely lowered due to excessive drinking of alcohol and uneven eating habits, and it is said that symptoms may be considerably worse when you notice it. Yes. The burden on the liver caused by alcohol is well known, and fatty liver is a lesion caused by eating too much or drinking too much. This is a lifestyle-related disease that lowers the function of the liver, but if left untreated, it may lead to cirrhosis.

  To reduce liver function caused by eating too much or drinking too much, improvement of eating habits and appropriate exercise are necessary. In particular, regarding the improvement of eating habits, it is useful to limit the contents of meals to be taken, but for many people, it is not preferable from the viewpoint of palatability to limit the contents of meals. Therefore, it has been desired to develop a food that can be expected to have an effect of improving liver function without ingestion of a dietary restriction by taking it in addition to a normal diet.

  As a prior art related to liver function improvement, Kale dry powder has a liver function improving action (Patent Document 1), Anzanche (Brassicaceae) extract or extract as a preventive or therapeutic agent for liver disease There is a report (Patent Document 2). However, these foods have little experience as food materials, and there are problems with foods taken daily, from the aspects of safety, taste and texture.

  JP 2003-250479 A   JP 2004-83468 A

Problems to be solved by the invention

  The present invention relates to a food composition having an effect of improving liver function, in particular, an effect of lowering and / or suppressing an increase in blood GOT value (AST value) and an effect of lowering a blood GPT value (ALT value) and / or Alternatively, the main object is to provide a food composition having an increase-inhibiting action.

Means for solving the problem

  In response to the above problems, the inventor has intensively studied various functions of various vegetables and fruit components provided in daily meals, and combinations thereof, and as a result, combined green-yellow vegetables and light-colored vegetables. , Liver function improving action, in particular, blood GOT value (AST value) lowering action and / or rise inhibitory action, blood GPT value (ALT value) lowering action and / or rise inhibitory action The headline and the present invention were completed.

  Hereinafter, the present invention will be described in detail based on the embodiments.

  The composition of the present invention can suppress a decrease or an increase in blood GOT value (AST value) and / or blood GPT value (ALT value). Since the GOT value and the GPT value are indicators of liver function, it can be said that the composition of the present invention has an effect of improving liver function.

  Here, GOT is an abbreviation for gulutic oxalotactic transaminase, and is an enzyme contained in the liver in a large amount, and is widely used as an indicator of liver function. Recently, it is called AST (Aspartate aminotransferase). A high GOT value (AST value) indicates a decrease in liver function.

  Further, GPT is an abbreviation for gulumatic pyramid transaminase, which is an enzyme contained in the liver in large quantities, and is used as an indicator of liver function. Recently, it is called ALT (Alanine aminotransferase). A high GPT value (ALT value) indicates a decrease in liver function.

  Therefore, the composition of the present invention has the effects described above [an effect of suppressing a decrease or an increase in blood GOT value (AST value) and / or a blood GPT value (ALT value), an effect of improving liver function. ] Can be used as food [for example, health food, functional food, food for specified health use, food for the sick] for those who expect.

  The composition of the present invention contains green-yellow and light-colored vegetables. Green-yellow vegetables are vegetables in which 600 μg or more of carotene is contained in 100 g of raw vegetables. In addition, although tomato has a carotene content of less than 600 μg, it is generally considered to enter greenish yellow vegetables because of its high intake. Examples of green-yellow vegetables that can be used in the present invention include broccoli, kale, spinach, Japanese mustard spinach, radish leaf, parsley, bonito cabbage, takana, mustard, shiso, tomato, carrot, pumpkin, spring chrysanthemum, and sweet pepper. Can be mentioned. Among these, broccoli, spinach, Japanese mustard spinach, parsley and radish leaves are preferable. Green-yellow vegetables may be used alone or in combination of two or more.

  The light-colored vegetables are vegetables other than green-yellow vegetables. Examples of light-colored vegetables that can be used in the present invention include cauliflower, lettuce, cabbage, celery, Chinese cabbage, turnip, Japanese radish, wasabi, onion, garlic, and garlic. Among these, lettuce, cabbage and celery are preferable. The pale vegetables may be used alone or in combination of two or more.

  As a combination of green-yellow vegetables and light-colored vegetables, it is preferable to combine green-yellow vegetables as exemplified above and light-colored vegetables as exemplified above. Specific examples include a combination of at least one of broccoli, spinach, parsley, komatsuna and radish leaves and at least one of lettuce, cabbage and celery. More specifically, broccoli is blended as a green-yellow vegetable, cabbage is blended as a light-colored vegetable, and at least one of spinach, parsley, Japanese mustard, radish leaf, lettuce and celery is blended as necessary.

  Moreover, the ratio (weight ratio) of the content of green-yellow vegetables and light-colored vegetables is green-yellow vegetables: light-colored vegetables = 1 when the components derived from green-yellow vegetables and light-colored vegetables contained in the composition are converted as the weight of raw vegetables. : An amount of about 1 to 1: 3 is preferable, and an amount of about 1: 1.5 to 1: 2 is more preferable.

  More specific combinations preferably contain broccoli, cabbage, spinach, parsley, Japanese mustard spinach, radish leaf, lettuce and celery. As a blending amount in this case, when converted to raw vegetables, broccoli is about 5 to 30% by weight, cabbage is about 15 to 35% by weight, and spinach is about 0.1 to 20% by weight with respect to the total weight of the vegetables. , Parsley about 0.01 to 10% by weight, Komatsuna about 0.01 to 10% by weight, Radish leaves about 0.01 to 10% by weight, Lettuce about 1 to 25 stars, Celery about 1 to 25% by weight It is preferable.

  In the present invention, the effect can be expected to be further improved by adding apple to the vegetable composition. In this case, with respect to the total weight when the vegetables and apples contained in the composition are converted to raw vegetables and raw apples, the weight converted to raw apples is about 80% by weight or less. The amount is preferable, and an amount that is about 20 to 50% by weight is more preferable.

  In the present invention, unless otherwise specified, green-yellow vegetables, light-colored vegetables, and apples that are normally used for food are used.

  In the present invention, in the case of vegetables, raw vegetables may be crushed and used as they are. For example, vegetable puree may be used. Or you may use only the vegetable juice obtained by crushing or squeezing. Alternatively, the filtrate itself obtained by filtering the crushed material or vegetable juice, or the supernatant obtained by centrifuging the filtrate may be used. Vegetable juice can also be used as a concentrate. Alternatively, the concentrated liquid can be dried and processed into a powder, granule, tablet, capsule or the like. Similarly, apples obtained by operations and processing such as crushing fruits can be used.

  Accordingly, in the present invention, green-yellow vegetables, light-colored vegetables and apples that have been processed by appropriately combining known operations such as washing, peeling, core removal, crushing, squeezing, filtration, separation, concentration, heating, cooling, drying, etc. Can be used.

  The composition of the present invention only needs to contain green-yellow vegetables, light-colored vegetables, and apples, and only these vegetables (vegetables 100%) and those containing vegetables and apples (total amount of vegetables and apples 100%). It may be present and may contain other components.

  The other components are not limited as long as the effects of the present invention are not hindered, and include components that are usually blended in foods according to the form and use of the composition.

  In particular, blending at least one selected from the group consisting of licorice, turmeric, Maria thistle, vitamins (vitamins A, B1, B12, C, E, etc.) into the composition of the present invention has the above-mentioned effects. This is preferable because it is advantageous for improvement. These blends are preferably in an amount of 0.01 to 10% by weight, based on the total weight of the vegetables and fruits contained in the composition when converted to raw vegetables and fruits, 0.05 to 5 An amount that is about% by weight is more preferable.

  Moreover, the preferable daily intake per day of these formulations is 0.05 to 1500 mg, preferably 0.1 to 1000 mg.

  Examples of components other than green-yellow vegetables, light-colored vegetables and apples to be blended in the composition of the present invention include fruits such as lemon, tangerine, grapefruit, pineapple, banana, grape, peach, melon, plum and plum. What is necessary is just to process in the same way as green-yellow vegetables, light-colored vegetables, and an apple, when mix | blending these fruits. The blending amount in the case where ingredients other than vegetables are blended in the composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered, and can be appropriately set according to the use, form, etc. of the composition.

  For example, when blending fruits (including apples), the weight in terms of raw fruits is 80 with respect to the total weight of the vegetables and fruits in the composition converted to raw vegetables and fruits. The amount is preferably about 20% by weight or less, and more preferably about 20 to 50% by weight.

  In addition, the food composition of the present invention can be blended with additives that are usually used in foods as long as the effects of the present invention are not hindered. Examples of the additive include excipients, sweeteners, thickeners, colorants, fragrances and the like.

  The blending amount when ingredients other than vegetables are blended with the food of the present invention is not particularly limited as long as the desired effect of the present invention is not obtained, and can be set as appropriate according to the form of the food. The amount of the additive to be added is not particularly limited and can be set as appropriate according to the form of the food. For example, it is added to about 50% by weight or less based on the total weight of the food. be able to. Alternatively, when the composition is liquid (for example, liquid drinks such as vegetable juice, vegetable / fruit mixed drink, fruit / vegetable mixed juice), components other than vegetables (including apples) are added to the total weight of the composition. When the composition is semi-solid or solid, other components can be blended up to about 50% by weight with respect to the total weight of the composition.

  The form of the food of the present invention is not particularly limited, and includes foods and drinks and luxury items. Specifically, powders, tablets, chewable tablets, capsules, candy, candy, jelly, biscuits, cakes, breads, noodles and other solid or semi-solid foods; vegetable juices, vegetable / fruit mixed drinks, fruit / vegetable mixed juices, etc. Liquid drinks; seasoning foods such as sauce, dressing, sauce, soy sauce and the like. Among these food forms, the form of the food of the present invention is preferably a liquid beverage, and more preferably a vegetable juice. These foods can be prepared according to a conventional method according to the form.

  The intake of the food of the present invention can be appropriately determined according to the form of the food, the age of the person who takes it, the body weight / sex / purpose of intake, etc., and is not particularly limited. As a raw vegetable, the amount is about 0.5 to 15 g, preferably about 1 to 10 g, more preferably about 2 to 6 g per day per 1 kg of adults once a day or 2 to 4 Can be taken in divided doses.

Examples are given below to clarify the features of the present invention.
Example 1
Each component shown in Table 1 below was mixed to prepare vegetable juice (160 g per can).

  In addition, the weight ratio of the compounding quantity of the green-yellow vegetable and light-colored vegetable converted as raw vegetables was 25:45.

Test example 1
Targeting 13 adult men and women, the vegetable juice obtained in Example 1 can be drunk in the morning and evening (160 g) (2 cans per day) for 3 weeks, and the GOT value in the blood before and after drinking, GPT value was measured. The results are shown in Table 2. In this test example, the GOT value is 10 to 40 IU / L, and the GPT value is 5 to 40 IU / L, which are reference values (in the range of about 95% of normal adults).

  Furthermore, based on the following evaluation criteria, each measured GOT value and GPT value were evaluated. The results are shown in Table 3.

(Evaluation criteria)
GOT value less than 10: × Abnormal 10 or more, less than 35: ○ Normal 35 or more, less than 40: △ Abnormal reserve army 40 or more, less than 60: × Abnormal 60 or more: XX Further abnormality

GPT value less than 5: × Abnormal 5 or more, less than 35: ○ Normal 35 or more, less than 40: △ Abnormal reserve army 40 or more, less than 60: × Abnormal 60 or more: XX Further abnormality

  By drinking the vegetable juice of the present invention, after ingestion in subjects with abnormal GOT and / or GPT values before intake (XX) and abnormal reserve subjects close to the abnormal range (△) The GOT and / or GPT values were decreased and improved in the normal range or in a direction approaching the normal range (Subjects 1 to 8). Moreover, there was not much fluctuation | variation in the case of the test subject whose values of GOT and GPT are a normal range, and the raise suppression of these values was recognized (subjects 9-13).

  From the above, it was found that drinking the vegetable juice of the present invention has an effect of improving GOT and GPT values, and it was confirmed that there was an effect of improving liver function.

Food examples Table 4 shows examples of foods mixed with each component. The numbers in the prescription indicate the blending amount, and the unit is% by weight. In addition, during the display of the components, the green-yellow vegetable is described as “(green-yellow)”, and the light-colored vegetable is described as “(light-colored)”. This food example can be used as vegetable juice.

  Moreover, the food examples 1-5 shown in Table 4 were freeze-dried, and the powder was prepared. These were formulated by a conventional method to prepare tablets, tablets and capsules. These food examples can be used as supplements such as dietary supplements, health foods, and beauty foods.

Claims (7)

A food composition having a liver function improving action, comprising a green-yellow vegetable and a light-colored vegetable. A food composition containing a green-yellow vegetable and a light-colored vegetable and having a blood GOT value (AST value) lowering action and / or a rise-inhibiting action. A food composition comprising a green-yellow vegetable and a light-colored vegetable and having a GPT value (ALT value) lowering action and / or a rise-inhibiting action in blood. The composition according to claim 1, wherein the weight ratio of the green-yellow vegetable and the light-colored vegetable is 1: 1 to 1: 3 when converted as a raw vegetable. The composition according to claim 2, wherein the weight ratio of the green-yellow vegetable and the light-colored vegetable is 1: 1 to 1: 3 when converted as a raw vegetable. The composition according to claim 3, wherein the weight ratio of green-yellow vegetable to light-colored vegetable is 1: 1 to 1: 3 when converted as raw vegetables. Furthermore, the food composition in any one of Claims 1-6 containing an apple.