JP2007028921A - Functional food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide functional food increasing an amount of peripheral blood flow in vivo to promote cellular metabolism in vivo so that respective components having potential for turning to raw material for brain hormone once ingested in vivo are rapidly and favorably absorbed in the digestion/absorption organs in vivo, and rapidly and favorably pass through the blood-brain barrier in vivo to be rapidly and favorably absorbed in brain cells. <P>SOLUTION: The functional food comprises (a) lysophosphatidylcholine, (b) lysophosphatidylserine and/or phosphatidylserine, (c) vitamin B, and (d) vitamin E, each as an essential component. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a functional food containing lysophosphatidylcholine as an essential component so as to be suitable for consumption by animals such as humans, dogs, cats, etc., and particularly suitable for application to functional foods consumed by humans. It is.

  Conventionally, a processed food containing lecithin that is effective for maintaining health is known. Such processed food containing lecithin generally contains soybean-derived or egg yolk-derived lecithin obtained from soybean or egg yolk.

  The lecithin used in the processed food containing lecithin as described above is a composition comprising a fatty acid group and a glycerin group. And when the said lecithin containing processed food is ingested by the person, only a part will be decomposed | disassembled in the digestive absorption organ in a human body. For example, according to public announcements, only about 0.1% is degraded by enterobacteria. Therefore, it is said that it is difficult for a processed food containing lecithin as described above to be absorbed as useful lysylated lecithin (ie, lysophosphatidylcholine) in digestive and absorption organs in the human body.

  Moreover, since the lecithin composition having a fatty acid group is very easily oxidized as described above, the biological effectiveness for the purpose of maintaining human health has been questioned. Furthermore, the lecithin structure required for the cells constituting the human body is lysophosphatidylcholine, which is very different from the conventional lecithin structure called lecithin. In addition, such a general lecithin structure has not been reported as a clear basis with respect to its bioabsorbability and efficacy for the living body.

  The present inventor has noticed that lysophosphatidylcholine as a useful component contained in the lecithin structure as described above has a unique property at the time of bioabsorption, and is optimally formulated with such lysophosphatidylcholine. The present invention has been conceived by finding the components and the optimum blending ratio of these components.

The functional food according to the present invention comprises the components described in the following items (a) to (d) as essential components.
(A) lysophosphatidylcholine,
(B) lysophosphatidylserine and / or phosphatidylserine,
(C) Vitamin B, and (d) Vitamin E.

  In this case, as an essential component described in the above (b), since it is lysed, it is absorbed quickly and well in the digestive and absorption organs in the human body and passes through the blood brain barrier in the human body quickly and well. Preferably lysophosphatidylserine is used.

  As the essential ingredient described in the above (a), among lecithins such as lecithin derived from soybean and lecithin derived from egg yolk, an enzyme using one or more enzymes of lecithin derived from soybean (that is, soybean lipid) It is preferable to be obtained by low molecular weight processing by decomposition treatment. In addition, among the essential components described in the above (b), among those derived from soybean, those derived from egg yolk, etc. It is preferable. The vitamins described in the above items (c) and (d) and vitamins as other additional components may be obtained from vegetable oils or obtained by synthesis.

  The essential component described in the above item (a) can be blended in the functional food according to the present invention in the form of a lysophosphatidylcholine-containing phospholipid mixture, as described in Examples below. In this case, the content of lysophosphatidylcholine in the phospholipid mixture is preferably 5 to 50% by weight, more preferably 6.5 to 40% by weight, and 8 to 30% by weight. Particularly preferred. The content of phosphatidylcholine in the phospholipid mixture is preferably 6 to 60% by weight, more preferably 8 to 50% by weight, and particularly preferably 10 to 40% by weight. Furthermore, it is preferable that components other than lysophosphatidylcholine and phosphatidylcholine in the phospholipid mixture are a small amount of water and the remainder (other phospholipids, free fatty acids, fatty acid esters, etc.) as acetone-soluble substances.

  The functional food according to the present invention is not particularly specified in the form of the preparation, and is in the form of rubber, other tablets, soft capsules, hard capsules, liquids, creams, granules, powders Can be formulated. In addition, the functional food according to the present invention can be processed into products such as candy, rubber-like food, caramel, chewing gum, bread, beverages, confectionery, and jelly. Therefore, the functional food can be easily ingested not only by healthy adults but also by infants, children, elderly people and the like as a luxury product.

In the present invention, the contents of the essential components described in the items (b) to (d) are as follows with respect to 100 parts by weight of the essential components described in the item (a). It is preferable that it is more than the minimum of the numerical range as described in the (b1) term-(d1) term, and it is similarly preferable that it is below the upper limit.
(B1) 2.30-40 parts by weight,
(C1) 0.50 to 6.80 parts by weight, and (d1) 0.10 to 1.88 parts by weight.

In the present invention, the contents of the essential components described in the items (b) to (d) are as follows with respect to 100 parts by weight of the essential components described in the item (a). It is more preferable that it is not less than the lower limit of the numerical ranges described in the items (b2) to (d2), and it is more preferable that it be not more than the upper limit.
(B2) 3.3 to 30.0 parts by weight,
(C2) 0.66 to 5.40 parts by weight, and (d2) 0.13 to 1.35 parts by weight.

Furthermore, in the present invention, the contents of the essential components described in the above items (b) to (d) are as follows with respect to 100 parts by weight of the essential components described in the above (a). It is particularly preferable that it is not less than the lower limit of the numerical ranges described in the items (b3) to (d3), and it is particularly preferable that it is not more than the upper limit.
(B3) 4.0 to 24 parts by weight,
(C3) 0.80 to 4.70 parts by weight, and (d3) 0.18 to 1.20 parts by weight.

Moreover, in this invention, it is preferable that the vitamin B as described in said (c) term is at least 1 type of the component as described in the following (e) term-(j) term.
(E) Vitamin B ₁ ,
(F) Vitamin B ₂ ,
(G) vitamin B complex,
(H) Vitamin B ₃ ,
(I) Vitamin _{B 5} and / or vitamin _{B 6,} and (j) Vitamin _{B 12.}

Moreover, in this invention, it is preferable that the vitamin B as described in said (c) term contains at least 1 type of the component as described in the following (k) term-(m) term.
(K) vitamin B ₁ ,
(L) vitamin B complex and / or vitamin B ₃ , and (m) vitamin B ₆ .

In this case, the vitamin B described in the above item (c) is more preferably composed of three or four types of vitamin B components described in the above items (k) to (m). Vitamin B complex according to the above (g) term is a kind of water-soluble vitamins B complex and is preferably niacin is sufficiently free of vitamin B _3.

Moreover, in this invention, each content of the component as described in said (k) term-(m) term is the following with respect to 100 weight part of essential component content as described in said (a) term. It is preferably not less than the lower limit of the numerical ranges described in the items (k1) to (m1), and is preferably not more than the upper limit.
(K1) 0.25 to 3.35 parts by weight,
(L1) 0.15 to 2.25 parts by weight, and (m1) 0.020 to 0.280 parts by weight.

Moreover, in this invention, each content of the component as described in said (k) term is the following (k2) term-with respect to 100 weight part of content of the essential component as described in said (a) term. It is more preferable that it is not less than the lower limit of the numerical range described in the item (m2), and it is more preferable that it is not more than the upper limit.
(K2) 0.36 to 3.00 parts by weight,
(L2) 0.23-2.00 parts by weight, and (m2) 0.033-0.240 parts by weight.

Furthermore, in this invention, each content of the component as described in said (k) term-(m) term is the following with respect to 100 weight part of essential component content as described in said (a) term. It is particularly preferable that it is not less than the lower limit described in the items (k3) to (m3), and it is particularly preferable that it be not more than the upper limit.
(K3) 0.45 to 2.55 parts by weight,
(L3) 0.30 to 1.75 parts by weight, and (m3) 0.040 to 0.215 parts by weight.

In the present invention, any one or both of the components described in the following items (n) and (o) are preferably added as additional components.
(N) DHA, and (o) betaine.

In this case, the content of each of the additional components described in the items (n) and (o) is the following (n1) with respect to 100 parts by weight of the essential components described in the item (a). ) And (o1) are preferably not less than the lower limit of the numerical range and preferably not more than the upper limit.
(N1) 9.0-106.8 parts by weight, and (o1) 0.04-0.55 parts by weight.

Moreover, each content of the additional component as described in said (n) term and (o) term is the following (n2) with respect to 100 weight part of content of the essential component as described in said (a) term. It is more preferable that it is not less than the lower limit of the numerical ranges described in the item and (o2), and it is more preferable that it be not more than the upper limit.
(N2) 12.8 to 93.4 parts by weight, and (o2) 0.05 to 0.48 parts by weight.

Further, the content of each of the additional components described in the above item (n) and (o) is the following (n3) with respect to 100 parts by weight of the essential component described in the above item (a). It is particularly preferable that it is not less than the lower limit of the numerical ranges described in the item and (o3), and it is particularly preferable that it is not more than the upper limit.
(N3) 16.6-83.4 parts by weight, and (o3) 0.06-0.44 parts by weight.

  Further, in the present invention, it is preferably formulated in a rubbery tablet so as to have an appropriate hardness that can be easily chewed. For this reason, in the present invention, it is preferable that gelatin is further blended as an additional component. In the text, this “rubbery” is used in the same meaning as “gummy”, “gelatin” or “jelly”. In this case, the content of the gelatin is preferably in the range of 200 to 1500 parts by weight and in the range of 300 to 1200 parts by weight with respect to 100 parts by weight of the essential component described in the above (a). It is more preferable that it is in the range of 400 to 1000 parts by weight. Moreover, it is preferable that content of the essential component as described in the said (a) term in the said rubber-like tablet is the range of 0.3 to 4.5 weight%, 0.45 to 3 weight% More preferably, it is in the range of 0.6 to 2.5% by weight.

  The present invention focuses on the fact that lysophosphatidylcholine has unique properties at the time of bioabsorption, and finds the optimum components (claims 1, 5-7, 11) to be blended with lysophosphatidylcholine, and these blended components. The optimum blending ratio (Claims 2 to 4, 8 to 10, 12 to 14, and 19 to 21) has been found. Therefore, when the functional food according to the present invention is ingested by a human or the like, each component that can be a raw material for hormones in the brain is quickly and satisfactorily absorbed in the digestive and absorption organs in the living body, and the blood brain barrier in the living body is absorbed. Since it passes quickly and satisfactorily and is absorbed quickly and satisfactorily by brain cells, the peripheral blood flow in the living body is increased and cell metabolism in the living body is promoted.

  Moreover, according to the invention which concerns on Claims 15-18, it can comprise in the rubber-like tablet of suitable hardness which can chew functional food easily. Therefore, the functional food according to the present invention is easy to ingest regardless of age or gender, is absorbed more quickly and better in the digestive and absorption organ, and passes through the blood-brain barrier more quickly and better. Are absorbed more quickly and better.

  Next, a functional food according to an embodiment to which the present invention is applied will be described. In addition, since the functional food by this Example was manufactured supposing that a person ingests, it means "functional food."

  In the above functional food, the blending components described in the items (1) to (15) in Table 1 are blended in the blending proportions (that is, weight percent) respectively described on the right side of these blending components. It is formulated into a rubbery tablet that is approximately the same size as Amanatto and has the same shape as Amanatto. The functional food is rubbery with a taste and flavor similar to sweet natto, and has an appropriate hardness that can be easily chewed in a gelatinous or jelly form. Is ideal for human consumption.

Lysophosphatidylcholine (contained as a phospholipid mixture), lysophosphatidylserine, vitamin B ₁ , niacin, vitamin E, vitamin B ₆ and vitamin B ₂ in Table 1 above can be raw materials for brain hormones. The lysophosphatidylcholine-containing phospholipid mixture in Table 1 is about 15.0% by weight of lysophosphatidylcholine, about 20.0% by weight of phosphatidylcholine, about 0.3% by weight of water, and the remainder as an acetone-soluble product (others Phospholipids, free fatty acids, fatty acid esters) can be used. Therefore, the content of lysophosphatidylcholine in the functional food having the blending components and blending ratios described in Table 1 above is approximately 1.03% by weight, and the content of phosphatidylcholine is approximately 3.00% by weight. .

  In addition, the syrup, reduced syrup, grape sugar, brown sugar, fructose, and acidulant (citric acid) in Table 1 above are added to the functional food for seasoning and flavoring similar to sweet natto. The water candy and the reduced water candy each have a function as an excipient, and the acidulant (citric acid) also has a pH adjusting function. As the syrup, a viscous sweet substance made by hydrolyzing starch with an acid or an enzyme (glucamylase) can be used. Further, as the reduced candy, a viscous sweet substance produced by hydrolyzing a reducing sugar with an acid or an enzyme (glucamylase) can be used.

  Moreover, DHA in the said Table 1 is added in order to give a hidden taste to the said functional food (in other words, as a taste regulator). Moreover, the betaine in the said Table 1 is added in order to promote absorption of each component in the said functional food in the digestive absorption organ in a human body. Furthermore, as described above, the gelatin in Table 1 is added so that the functional food formulated as a tablet becomes a rubbery material suitable for human consumption.

  In the present invention, as an additional component other than the blending components shown in Table 1, one or more or all of concentrated apple juice, starch, vegetable oil and fat, concentrated yogurt, etc. are added to the functional food at an appropriate blending ratio. It can also be blended. In this case, it is possible to reduce the blending ratio of candy, for example, by approximately the same amount as the blending ratio (weight percent) of the whole additional component, if necessary. In addition, the said concentrated apple juice, starch, and vegetable oil have the function to increase the seasoning and flavor similar to Amanatto in the said functional food. The starch also has a function as an excipient. The vegetable oil also has a function of easily emulsifying or dissolving phospholipids such as lysophosphatidylcholine and other lipids in water-soluble gelatin. Furthermore, the concentrated yogurt functions as a taste regulator that adds a hidden taste to the functional food.

  Next, an example of a method for producing lysophosphatidylcholine that can be used in the present invention will be described.

  First, soybean crude oil is filtered, and after adding 2 to 3% by weight of water in a state heated to 60 ° C. to 80 ° C. and stirring, the precipitated portion consisting of the precipitated hydrated gum (hydrated lecithin) is centrifuged. It goes through a degumming process that separates by separation. Thereafter, the obtained hydrated gum is heated and dried under reduced pressure, thereby comprising phospholipid content: 60 to 65% by weight, neutral fat: 35 to 40% by weight, and a small amount of free fatty acid and sterols. A paste-like lecithin of the composition is produced. Then, after re-hydrating the soybean lecithin (paste-like lecithin), a hydrolase consisting of phospholipase A1 or A2 is allowed to act to hydrolyze a predetermined fatty acid ester portion of each phospholipid. And after completion | finish of this reaction, it heats, deactivates an enzyme, Furthermore, after heating and drying under reduced pressure, when filtering for the purpose of a deenzyme, it contains lysophosphatidylcholine containing soybeans shown in Table 1 A phospholipid mixture is obtained.

  In addition, lysophosphatidylserine that can be used in the present invention is also produced by the above-described method for producing a phospholipid mixture containing lysophosphatidylcholine by a conventionally known production method using a phosphatidyl group reaction (so-called head group exchange) by an enzyme. It can be produced in the same manner as in the case.

  In the present invention, lysophosphatidylcholine, which is one of the essential components, has a function of normally adjusting cerebral nerve transmission as a cerebral neurotransmitter, and thus enables various useful physiological actions to be performed in the human body. Such useful physiological effects include brain hormone regulation, climacteric amelioration, autonomic dysfunction improvement, dementia / Alzheimer amelioration, aging prevention, antioxidant, language impairment improvement, mental stability Examples thereof include an action, a sedative action, a concentration increasing action, a memory impairment improving action, and a memory increasing action. And since such physiological action suggests the effective use as a use for psychosomatic medicine, the functional food by this invention can be expected as a useful means for maintaining a healthy mental structure. is there.

  In the present invention, lysophosphatidylserine (or phosphatidylserine), which is another essential component, promotes the function and action of lysophosphatidylcholine in cooperation with lysophosphatidylcholine. Note that lysophosphatidylcholine and lysophosphatidylserine (or phosphatidylserine) are both phospholipids. Therefore, since each component in the formulated functional food is effectively prevented from being separated and / or oxidized, it is possible to provide a functional food excellent in stability over time.

In the present invention, vitamin B (for example, vitamin B ₁ , vitamin B ₂ , vitamin B complex and / or vitamin B ₃ such as niacin, and vitamin B ₅ and / or vitamin B ₆ ) and vitamin E are: Each promotes the bioabsorption of lysophosphatidylcholine and promotes the advantageous functions and effects of lysophosphatidylcholine as described above. In the present invention, vitamins other than vitamin B and vitamin E can also be added. For example, in order to achieve the same function and action as vitamin B and vitamin E, substantially the same as in the case of vitamin E. Vitamin C can be added to the functional food as an additional component at the same mixing ratio. Therefore, the content of vitamin C is within the numerical range described in the items (d1), (d2) and (d3) with respect to 100 parts by weight of the essential component described in the above (a). It is preferable that it is more than the lower limit of each of these, More preferably and especially preferable, It is similarly preferable that it is below the upper limit of each, It is further more preferable, and it is especially preferable similarly.

  Below, an example of the manufacturing method of the said functional food which shows a mixing | blending component and a mixture ratio in the said Table 1 is demonstrated.

First, lysophosphatidylcholine-containing lysophosphatidylcholine containing lysophosphatidylcholine previously heated to 60 to 80 ° C. and lysophosphatidylserine are added with sol-like gelatin heated as necessary, and the mixture is emulsified by stirring. I let you. Subsequently, vegetable oil and fat, vitamin E, vitamin B ₁ , vitamin B ₂ , niacin, vitamin B ₆ , betaine, syrup, reduced syrup, glucose, brown sugar, acidulant (citric acid) and DHA are added to the emulsion. The mixture was added in an appropriate order with the blending ratio shown in 1, and the mixture was uniformly emulsified by mixing and stirring the emulsion. Next, the emulsified liquid was poured into a mold and then cooled and solidified to obtain a functional food formulated into a rubber-like tablet having approximately the same size and shape as Amanatto.

  This sweet natto-like functional food can be made into tablets with a coating layer such as sugar-coated tablets by wrapping the outside with a sugar product or the like, if necessary. However, if the functional food is not provided with such a coating layer, the functional food is absorbed more rapidly and better in the digestive and absorption organs in the human body, and more quickly and more quickly in the blood brain barrier in the human body. It is preferable not to provide such a coating layer on the functional food because it passes well and is absorbed more rapidly and better by brain cells.

  Next, the influence of the functional food on the living body (particularly the human body) according to the embodiment to which the present invention is applied will be described.

As described above, lysylated phospholipid (in other words, lysophosphatidylcholine) is blended in the functional food as one of essential components. The lysophosphatidylcholine is widely distributed in living bodies such as the human body as a substance that promotes cell metabolism, and is particularly abundant in important tissues such as the brain and liver. Moreover, lysophosphatidylcholine is the main component of brain cells and functions as a neurotransmitter in the brain. Therefore, humans and other animals are expected to have some influence on the living body by ingesting the functional food containing lysophosphatidylcholine.
Therefore, for the functional food containing lysophosphatidylcholine,
(1) Effects on human cranial nerves
(2) Influence on human muscle function,
(3) Influence on human body temperature,
Were clinically tested and evaluated. In the following, specific test methods for the tests (1), (2) and (3) and the results thereof will be described in order.

(1) Effects on human cranial nerves The effects on human cranial nerves were evaluated by comparing the electroencephalogram before and after ingesting the functional food. That is, an electroencephalograph electrode cap was attached to a healthy adult subject. First, the electroencephalogram before ingesting the functional food was continuously measured for 10 minutes as a control (control test). Thereafter, 3 g of the functional food (the above example) was ingested, and then the electroencephalogram after ingestion was continuously measured for 60 minutes, and the detected electroencephalogram was analyzed. FIG. 1 shows a summary of the detected brain waves as a topograph.
In FIG. 1, (a) is a graph showing a human brain wave before ingesting the functional food. Moreover, (b) is a graph which shows the human brain wave 15 minutes after ingestion of the said functional food. Moreover, (c) is a graph which shows a person's brain wave 30 minutes after ingestion of the said functional food. Furthermore, (d) is a graph showing the human brain wave 60 minutes after ingestion of the functional food.

  The detected electroencephalogram is Delta (2.0 to 4.0 Hz), Theta (4.0 to 8.0 Hz), Alpha 1 (8.0 to 10.0 Hz), Alpha 2 (10.0 to 13.0 Hz), Beta 1 ( 13.0-20.0 Hz) and Beta2 (20.0-30.0 Hz). In each of (a) to (d) of FIG. 1, the measurement result of Delta is on the upper left side, the measurement result of Theta is on the upper right side, the measurement result of Alpha 1 is on the left side of the middle stage, and the measurement result of Alpha 2 is on the right side of the middle stage. The measurement result of Beta1 is shown on the lower left side, and the measurement result of Beta2 is shown on the lower right side.

  Further, in each of (a) to (d) in FIG. 1, the detected amount of electroencephalogram is shown in five stages. Specifically, the minimum amount detection region 1 in which almost no brain wave is confirmed is a thin solid line, the small amount detection region 2 with a small amount of detection is a one-dot chain line, and the medium amount detection region 3 where a medium detection amount is recognized is a long dotted line. Thus, the large amount detection region 4 having a large detection amount is indicated by a thick solid line, and the maximum amount detection region 5 having the largest detection amount is indicated by a short dotted line.

  From (a) to (d) of FIG. 1, in the diagrams of the detected electroencephalograms for α waves (Alpha1 and Alpha2) (the middle left side and the middle right side in FIG. 1 (a) to (d)), the functional food 15 minutes after the ingestion, the abundant detection region 4 appears, the most abundant detection region 5 appears 30 minutes after the ingestion, and the most abundant detection region 5 and the abundant detection region 4 expand after 60 minutes of ingestion. It can be seen that the detected amount of α-wave increases with the passage of time. On the other hand, there is almost no change in the detected brain waves other than the α wave. The α wave serves as an index for evaluating mental relaxation and concentration. Therefore, an increase in the detected amount of α waves suggests a mentally stable sedation and a concentrated state. From this, it can be seen that ingesting the functional food relaxes mentally and increases concentration.

(2) Influence on human muscle function The influence on the human muscle function was evaluated by comparing the microvibration before and after taking the functional food. That is, an electrode of a microvibration measuring device was attached to a healthy adult who was a subject. First, microvibration before ingesting the functional food was continuously measured for 10 minutes as a control (control test). Thereafter, 3 g of the functional food (the above-mentioned one example) was ingested, and then the microvibration after the ingestion was continuously measured for 60 minutes, and the detection results were evaluated. A graph summarizing the detection results is shown in FIG.

  In FIG. 2, (a) is a graph which shows the microvibration before ingesting the said functional food. Moreover, (b) is a graph which shows the microvibration 15 minutes after ingestion of the said functional food. Moreover, (c) is a graph which shows the microvibration 30 minutes after ingestion of the said functional food. Furthermore, (d) is a graph showing microvibration 60 minutes after ingestion of the functional food. In each of the graphs of FIGS. 2A to 2D, the horizontal axis represents the frequency (Hz) and the vertical axis represents the detection amount (Micro Volts).

  In the test on the influence on the muscle function, a microwave having a frequency of around 10 Hz or a frequency of 10 Hz or less is detected. As can be seen from (a) to (d) of FIG. 2, before the intake of the functional food, an atrandom waveform having no peak property appears on the graph (FIG. 2 (a)). In this waveform, after ingestion of the functional food (FIGS. 2B and 2C), a peak P begins to appear at a low frequency of 2 Hz or less as time elapses. After 60 minutes (FIG. 2 (d)), the waveform changes to a waveform having a peak P concentrated.

  In general, microwaves with non-uniform and parallel frequencies are detected from muscle tissue of a person in a normal state, and a waveform having no random peaks appears on the graph. A microwave having a specific frequency is detected from the muscle tissue of a relaxed person, and a waveform having a unipolar peak appears on the graph. From this and (a) to (d) of FIG. 2, it is understood that the human muscle tissue is in a relaxed state by ingesting the functional food. And if a person's muscle tissue relaxes, the instantaneous power of this muscle tissue can be increased.

(3) Effect on human body temperature The human body temperature was evaluated by comparing the body temperature before and after taking the functional food. That is, the temperature of the body surface of a healthy adult who is a subject was measured using thermography. First, the body temperature of the whole body before ingesting the functional food was measured as a control (control test). Thereafter, 3 g of the functional food (the above-mentioned one example) was ingested, and then the body temperature of the whole body after the ingestion was continuously measured for 10 minutes, and the detected body temperature was evaluated. A measured body surface temperature thermograph in which the detected body temperature is tabulated as a topograph is shown in FIG.

  In FIG. 3, (a) has shown the measurement body surface temperature thermograph of the person before ingesting the said functional food. Moreover, (b) has shown the measurement body surface temperature thermograph immediately after ingesting the said functional food. Moreover, (c) has shown the measurement body surface temperature thermograph 5 minutes after ingestion of the said functional food. Furthermore, (d) has shown the measurement body surface temperature thermograph 10 minutes after ingestion of the said functional food. In each of (a) to (d) of FIG. 3, the temperature region 6 of 30.0 ° C. or higher is a one-dot chain line, the temperature region 7 of 34.5 ° C. or higher is a long dotted line, and the temperature region is 36.0 ° C. or higher. 6 is a solid line, and a temperature region 9 of 37.5 ° C. or higher is indicated by a short dotted line.

  From (a) to (d) of FIG. 3, immediately after ingesting the functional food (FIG. 3 (b)), a temperature region 9 of 37.5 ° C. or higher already appears, and 36.0 ° C. or higher. The temperature range 8 is also expanding compared to before consumption. As the time elapses from 5 minutes after ingestion (FIG. 3 (c)) and 10 minutes after ingestion (FIG. 3 (d)), the temperature range 9 above 37.5 ° C. and the above 36.0 ° C. The above temperature range 8 further expands, and after 10 minutes of ingestion (FIG. 3 (d)), an expansion of the temperature range 9 of 37.5 ° C. or higher is also observed in the lower limbs. Thus, when a person who is a subject ingests the functional food, as the time passes, the temperature range indicating a higher temperature is expanded, and the body temperature of the subject is increased. And after 10 minutes of ingestion, the body temperature of the subject rises most among (a) to (d) in FIG. 3, and the change is clear when compared with the body temperature before ingesting the functional food. . From this, it can be seen that ingesting the functional food increases peripheral blood flow and promotes metabolism.

  As is clear from the above description, when the functional food according to the present invention was ingested, a significant positive effect was observed on the living body (particularly the human body). It was found that it can be used as a functional food for the purpose of improving strength, improving exercise ability, and improving / preventing dementia. Therefore, it was found that the functional food according to the present invention has a sufficient possibility of being used as a dementia therapeutic agent and / or a dementia preventive agent.

It is a graph which shows the influence on the human cranial nerve about the functional food by one Example to which this invention is applied. It is a graph which shows the influence on the human muscle function about the said functional food. It is a thermograph which shows the influence on the human body temperature about the said functional food.

Explanation of symbols

1 Minimum amount detection region 2 Small amount detection region 3 Medium amount detection region 4 Large amount detection region 5 Maximum amount detection region 6 Temperature range above 30.0 ° C 7 Temperature range above 34.5 ° C 8 Temperature above 36.0 ° C Range 9 Temperature range P over 37.5 ° C Peak

Claims (21)

A functional food, wherein the components described in the following items (a) to (d) are blended as essential components.
(A) lysophosphatidylcholine,
(B) lysophosphatidylserine and / or phosphatidylserine,
(C) Vitamin B, and (d) Vitamin E. Each of the essential components described in the above items (b) to (d) is contained in the following (b1) to (100) parts by weight with respect to 100 parts by weight of the essential components described in the above (a). The functional food according to claim 1, wherein the functional food is as described in d1).
(B1) 2.30 parts by weight or more,
(C1) 0.50 parts by weight or more, and (d1) 0.10 parts by weight or more. Each of the essential components described in the items (b) to (d) is used in the following items (b2) to (b) with respect to 100 parts by weight of the essential components described in the item (a). The functional food according to claim 1, wherein the functional food is as described in d2).
(B2) 3.3 parts by weight or more,
(C2) 0.66 parts by weight or more and (d2) 0.13 parts by weight or more. Each of the essential components described in the above items (b) to (d) is contained in the following items (b3) to (b) with respect to 100 parts by weight of the essential components described in the above (a). The functional food according to claim 1, wherein the functional food is as described in d3).
(B3) 4.0 parts by weight or more,
(C3) 0.80 parts by weight or more, and (d3) 0.18 parts by weight or more. The vitamin B described in the above item (c) is at least one of the components described in the following items (e) to (j): The functional food described.
(E) Vitamin B ₁ ,
(F) Vitamin B ₂ ,
(G) vitamin B complex,
(H) Vitamin B ₃ ,
(I) Vitamin _{B 5} and / or vitamin _{B 6,} and (j) Vitamin _{B 12.} The vitamin B described in the above item (c) contains at least one of the components described in the following items (k) to (m): Functional food according to item.
(K) vitamin B ₁ ,
(L) vitamin B complex and / or vitamin B ₃ , and (m) vitamin B ₆ .   7. The functional food according to claim 5 or 6, wherein the vitamin B complex described in the item (g) is niacin. The contents of the components described in the items (k) to (m) are the following (k1) to (m1) with respect to 100 parts by weight of the essential components described in the item (a). The functional food according to any one of claims 1 to 7, wherein the functional food is as described in the item (1).
(K1) 0.25 parts by weight or more,
(L1) 0.15 parts by weight or more, and (m1) 0.020 parts by weight or more. The content of each of the components described in the items (k) to (m) is the following (k2) to (m2) with respect to 100 parts by weight of the essential component described in the above (a). The functional food according to any one of claims 1 to 7, wherein the functional food is as described in the item (1).
(K2) 0.36 parts by weight or more,
(L2) 0.23 parts by weight or more, and (m2) 0.033 parts by weight or more. Each of the components described in the items (k) to (m) is used in the following (k3) to (m3) with respect to 100 parts by weight of the essential component described in the above (a). The functional food according to any one of claims 1 to 7, wherein the functional food is as described in the item (1).
(K3) 0.45 parts by weight or more,
(L3) 0.30 part by weight or more, and (m3) 0.04 part by weight or more. Any one or both of the components described in the following items (n) and (o) are blended as an additional component in any one of claims 1 to 10 The functional food described.
(N) DHA, and (o) betaine. The content of each of the additional components described in the above item (n) and (o) is 100 parts by weight of the essential component described in the above item (a), and the following (n1) item and The functional food according to claim 11, wherein the functional food is as described in item (o1).
(N1) 9.0 parts by weight or more, and (o1) 0.04 parts by weight or more. The content of each of the additional components described in the item (n) and (o) is 100 parts by weight of the essential component described in the item (a), and the following item (n2) and The functional food according to claim 11, wherein the functional food is as described in item (o2).
(N2) 12.8 parts by weight or more, and (o2) 0.05 parts by weight or more. The content of each of the additional components described in the item (n) and (o) is 100 parts by weight of the essential component described in the item (a), and the following items (n3) and The functional food according to claim 11, wherein the functional food is as described in item (o3).
(N3) 16.6 parts by weight or more, and (o3) 0.06 parts by weight or more. Gelatin is further blended as an additional ingredient,
The functional food according to any one of claims 1 to 14, wherein the functional food is formulated in a rubbery tablet.   The content of the gelatin is in the range of 200 to 1500 parts by weight with respect to 100 parts by weight of the essential component described in the above item (a). The functional food according to claim 1.   The content of the gelatin is in the range of 300 to 1200 parts by weight with respect to 100 parts by weight of the essential component described in the above item (a). The functional food according to claim 1.   The content of the gelatin is in the range of 400 to 1000 parts by weight with respect to 100 parts by weight of the essential component described in the above item (a). The functional food according to claim 1.   The content of the essential component described in the above item (a) in the rubbery tablet is in the range of 0.3 to 4.5% by weight. The functional food according to item 1.   The content of the essential component described in the above item (a) in the rubbery tablet is in the range of 0.45 to 3% by weight, wherein the content is in the range of 0.45 to 3% by weight. Functional food described in 1.   The content of the essential component described in the item (a) in the rubbery tablet is in the range of 0.6 to 2.5% by weight. The functional food according to item 1.

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