JP2007215507A - Food composition containing both spirulina and chlorella - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food composition exerting in vivo antioxidizing activity effectively, and useful particularly as functional food(including health food such as health functional food(specific health food, nutritional functional food) and supplement). <P>SOLUTION: The food composition contains spirulina and chlorella, or spirulina, chlorella and kale. In particular, the spirulina content and chlorella(and kale) content of the food composition per day intake are set at 0.2-40 mg/kg body weight each. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention includes compositions that effectively exert an antioxidant action in the body, particularly functional foods [health functional foods (specific health foods, nutritional functional foods), and health foods such as nutritional supplements. Hereinafter, the same applies to a useful food composition.

  While oxidation is important in life activity, it is known that an oxidation reaction, which is also an oxidation reaction that is not controlled by the living body, causes great damage to the living body. In particular, it has been pointed out that peroxides produced by oxidation of lipids or the like cause great damage to living bodies. Oxidation is also greatly related to inflammation. Given that chronic inflammation is an important factor in carcinogenesis, it can be said that oxidation is closely related to carcinogenesis. Furthermore, in recent years, it is known that oxidative stress, particularly vascular endothelial cell oxidative stress is also involved in the development of thrombosis and cerebral circulation-related diseases which are positioned as lifestyle diseases. For this reason, it can be said that appropriately controlling the oxidation reaction in the living body is very useful for maintaining the living body and maintaining health. In particular, it is considered to play an important role in the prevention or improvement of lifestyle-related diseases that have been increasing in recent years.

For this purpose, various antioxidants (biological antioxidants) have attracted attention. For example, various flavonoids such as rutin, quercetin, morin and myricetin; vitamins such as vitamin C (ascorbic acid) and vitamin E (tocopherol); carotenoids such as β-carotene, astaxanthin, zeaxanthin, cryptoxanthin, lycopene and lutein; coenzymes such as coenzyme Q ₁₀ and α- lipoic acid; minerals such as selenium curcumin, chlorogenic acid, are known to have antioxidant activity like polyphenols such as tannin, in the recent health boom, these Many health foods containing these ingredients are available on the market.

Spirulina and the like are also known to have an antioxidant effect (see, for example, Patent Document 1). Spirulina has many nutritional components, but, for example, the balance of vitamins, minerals and amino acids, and the point of antioxidant action were not satisfactory.
JP 2004-238519 A

  The present invention is a composition that exhibits an antioxidant effect effectively in the body and is effective in preventing diseases and symptoms caused by oxidation such as lifestyle-related diseases and aging, particularly food compositions [in addition to general foods, health functional foods. It includes so-called functional foods such as (special health foods, functional nutritional foods) and health foods such as nutritional supplements. The same shall apply hereinafter. Another object of the present invention is to provide a food composition having the above-mentioned antioxidant action and having an excellent balance of vitamins, minerals (minerals) and amino acids.

  As a result of repeated investigations aimed at solving the above problems, the inventors of the present invention have a remarkable antioxidative effect by combining chlorella with spirulina, which is a food material rich in various nutrients and having an antioxidative effect. It has been found that the anti-oxidation effect is further improved by combining it with kale. In addition, it was confirmed that a composition containing vitamins, minerals and amino acids in a well-balanced manner and effective as a functional food can be prepared by combining Spirulina with chlorella and further combining kale.

The present invention has been completed based on such findings, and includes the following aspects:
(1) A composition comprising spirulina and chlorella.
(2) The composition according to (1), further containing kale.
(3) The composition according to (1) or (2), which contains Spirulina and Chlorella in a dry state.
(4) The composition described in (2) or (3), wherein kale is a kale powder.
(5) The composition according to any one of (1) to (4), which has a solid dosage form.
(6) The composition as described in (5) whose solid dosage form is a compression molding form.
(7) The composition according to (6), wherein the compression molding form is a pill or tablet form.
(8) The content of spirulina and chlorella per day intake is 0.2 to 40 mg / kg body weight and 0.2 to 40 mg / kg body weight, respectively (1) to (7) The composition described.
(9) The composition according to any one of (2) to (8), wherein the kale content of the composition per day intake is 0.2 to 40 mg / kg body weight.
(10) The composition according to any one of (1) to (8), which is a composition containing vitamins, minerals and amino acids.
(11) The composition according to any one of (1) to (10), which is a food or a medicine.
(12) The composition according to (11), which is an oral drug.

  As used herein, “antioxidant action” means an action that eliminates or attenuates the action of an oxidizing substance such as active oxygen (eg, hydroxyl radical, superoxide anion, hydrogen peroxide). Particularly preferred is the action of eliminating or attenuating the action of the oxidizing substance in vivo.

  Diseases resulting from tissue damage due to active oxygen are not limited, but include cancer, inflammation, allergic diseases, cardiovascular diseases such as arteriosclerosis and ischemic heart disease; respiratory diseases such as emphysema and asthma; gastric ulcers Digestive system diseases such as ulcer and duodenal ulcers; diabetes complications and skin diseases are known. Therefore, by continuously taking the food composition of the present invention in daily eating habits, the above-mentioned various diseases and aging can be expected to be prevented or improved.

  The food composition of the present invention contains spirulina and chlorella in combination. A preferred food composition is a combination of kale with the above spirulina and chlorella.

  Spirulina is a cyanobacteria belonging to the genus Spirulina. Cyanobacteria belonging to the genus Spirulina include, for example, Spirulina gatorelli, Spirulina platensis, Spirulina maxima, Spirulina mayer, Spirulina laxima, Spirulina aldaria. Spirulina is rich in minerals such as chlorophyll, carotene, vitamin B group, potassium and magnesium, and is said to be effective for hyperlipidemia and diabetes. The form of spirulina to be blended in the food composition of the present invention is not particularly limited, either algal bodies cultured in a liquid medium (wet algal bodies) or dried algal bodies obtained by drying the algal bodies. good. Preferably, it is in the form of a dry alga body. Spirulina's dried algae can be obtained commercially (for example, Dainippon Ink and Chemicals, Inc.).

Chlorella is a green alga belonging to the genus Chlorella. Examples of the green algae belonging to the genus Chlorella include Chlorella vulgaris , Chlorella regularis , Chlorella pyrenoidosa , Chlorella el lipsoidea, and the like. The form of chlorella to be blended in the food composition of the present invention is not particularly limited, and even if it is an algal body (wet algal body) in a state of being cultured in a liquid medium in the same manner as spirulina, it is also a dry algal body obtained by drying it. It may be. Preferably, it is in the form of a dry alga body. In addition, the dried algal bodies of chlorella can be obtained commercially (for example, Chlorella Kogyo Co., Ltd.).

  Kale is a kind of cruciferous plant, and its leaf contains a lot of vitamin C like cabbage. Kale is also known to be effective in preventing gastritis and gastric ulcer, liver function and constipation. In general, there are various types of kale, such as kitchen kale, tree kale, bush kale, mallow kale, collard, and green leaf kanran. In the present invention, any type can be used regardless of these types. Kale can be used as a raw material regardless of whether it is a leaf part or a stem part.

  The form of kale to be blended in the food composition of the present invention is not particularly limited, and may be any of crushed or pulverized product (raw or dried product), juice, and extract. Preferably it is a dry pulverized product of kale (hereinafter referred to as kale powder).

  The preparation of kale powder is not limited, but can be performed by the following method.

(1) Kale cleaning This is a cleaning process to wash away mud after harvesting the kale. This washing step is preferably performed with cold water (water at 20 ° C. or lower). This is because it is possible to prevent the temperature of the kale from rising excessively in the subsequent cutting step and to prevent the alteration of the kale due to an oxidation reaction or an enzyme reaction. The kale is preferably subjected to a treatment step such as washing immediately after harvesting in order to prevent quality deterioration such as flavor.

(2) Cutting process After washing and draining, the leaves and stems of kale are cut into appropriate sizes (for example, about 5 cm) using a commonly used cutting tool (cutter, slicer, etc.) Cutting process). In addition, you may perform this cutting process simultaneously with the grinding | pulverization process mentioned later.

(3) Branching treatment Further, if necessary, a blanching treatment is performed to inactivate the enzyme in the kale involved in the alteration of the kale. Here, the enzymes involved in alteration include chlorophyllase and peroxidase. Examples of the blanching treatment include hot water treatment and steam treatment. Usually, it is carried out by treating kale with hot water at 90 to 100 ° C. for 1 to 5 minutes.

(4) Cooling step This is a step of cooling the kale after performing the blanching step. The cooling step can be performed by a method of immersing the kale in cold water, evaporative cooling by refrigeration, freezing, cold air or hot air, or evaporative cooling performed by blowing cold air and hot air simultaneously or alternately. When cooling by any method, it is preferable to cool rapidly in order to retain the color stop, that is, vivid green.

(5) Drying step If necessary, the blanched and cooled kale is dehydrated by centrifugation or the like and then dried. Drying is preferably performed so that the water content of the branched kale is 10% or less, preferably 5% or less. This is because when the water content is high, the bacteria grow and storage stability deteriorates. For drying, any drying method such as warm air drying, high-pressure steam drying, electromagnetic wave drying, freeze drying and the like can be used. In order to prevent discoloration due to heating, drying is preferably performed at a temperature as low as possible, and even when heating is preferably performed at 60 ° C. or lower.

(6) Grinding process
Next, the dried kale is pulverized using a crusher, a mill, a blender, a stone mortar or the like. The ground dry kale is sieved if necessary. Usually, a sieve having a mesh size of 250 to 30 is used. In the present invention, although not particularly limited, the dry kale is adjusted so that 90% or more of the particle size of the dry kale powder is 200 to 100 mesh (75 to 100 μm) and the average diameter (median diameter) is 20 to 80 μm. It is preferable to grind.

  Kale powder can be prepared as described above. Such kale powder can be obtained commercially (for example, Asaac Foods Co., Ltd.). In the present invention, kale powder enriched with γ-aminobutyric acid (GABA) can also be used as the kale. The method for enriching kale with GABA includes, for example, a method in which kale is immersed in a glutamic acid solution, a method in which glutamic acid is added to kale fragments or kale powder, an anaerobic treatment or a heat treatment (warm water treatment, infrared irradiation treatment, warm treatment). Wind treatment, incubator treatment). The GABA enrichment treatment may be performed at any stage before washing, after cutting, or after pulverization.

  When the food composition of the present invention contains two components of spirulina and chlorella as active ingredients, the ratio of these two components is 0.1 to 100 parts by weight, preferably 0.2, of chlorella with respect to 1 part by weight of spirulina. -50 parts by weight, more preferably 0.5-10 parts by weight. Further, when the food composition of the present invention contains three components of spirulina, chlorella and kale as active ingredients, the ratio of these three components is 0.1 to 100 parts by weight of chlorella and kale with respect to 1 part by weight of spirulina. 0.1 to 100, preferably 0.2 to 50 parts by weight of chlorella and 0.2 to 50 parts by weight of kale, more preferably 0.5 to 10 parts by weight of chlorella and 0.5 to 10 parts by weight of kale. it can.

  The ratio of spirulina and chlorella and kale contained in the food composition of the present invention is not particularly limited, but the content of spirulina contained per daily intake of the food composition is usually 0.2 to 40 mg / kg body weight, Preferably 1 to 20 mg / kg body weight; Chlorella content is usually 0.2 to 40 mg / kg body weight, preferably 1 to 20 mg / kg body weight; Kale content is usually 0.2 to 40 mg / kg body weight, Preferably 1-20 mg / kg body weight can be mentioned.

  The food composition of the present invention is a composition containing vitamins, minerals (minerals) and amino acids.

  Here, examples of vitamins include at least carotene, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin E, vitamin K1, folic acid, pantothenic acid, biotin, inositol, niacin, and choline. The food composition of the present invention may contain one or more of these vitamins, but preferably contains all of them in view of nutritional balance. When the ratio of each vitamin contained in the food composition of the present invention is converted into the amount contained in the food composition per day (adult: body weight 50 kg), the following ranges can be exemplified.

Carotene (as β-carotene equivalent): 100-10000 μg, preferably 500 μg-5000 μg,
Vitamin B1: 0.0001-100 mg, preferably 0.01-50 mg,
Vitamin B2: 0.0001 to 10 mg, preferably 0.001 to 5 mg,
Vitamin B6: 0.001 to 10 mg, preferably 0.01 to 5 mg,
Vitamin B12: 0.01-20 μg, preferably 0.1-10 μg,
Vitamin C: 0.0005 to 1500 mg, preferably 0.001 to 500 mg,
Vitamin E: 0.005 to 1000 mg, preferably 0.05 to 300 mg,
Vitamin K1: 5-500 μg, preferably 10-100 μg,
Folic acid: 0.0001 to 800 μg, preferably 0.0005 to 400 μg,
Pantothenic acid: 0.001 to 80 μg, preferably 0.01 to 40 μg,
Biotin: 0.01-300 μg, preferably 0.1-60 μg,
Inositol: 0.1 to 1000 mg, preferably 1 to 500 mg,
Niacin: 0.05 to 200 mg, preferably 0.1 to 100 mg,
Choline: 0.05 to 200 mg, preferably 0.1 to 100 mg.

  Examples of the mineral (mineral) include at least sodium, calcium, potassium, magnesium, manganese, iron, copper, zinc, and manganese. The food composition of the present invention may contain one or more of these minerals, but preferably contains all of them in terms of nutritional balance. When the ratio of each mineral contained in the food composition of the present invention is converted into the amount contained in the food composition per day (adult: 50 kg body weight), the following ranges can be exemplified.

Sodium: 0.01-300 mg, preferably 0.1-100 mg,
Calcium: 1-1000 mg, preferably 5 mg-700 mg,
Potassium: 1-1500 mg, preferably 10-1000 mg,
Magnesium; 0.1 to 1000 mg, preferably 0.1 to 500 mg,
Manganese: 0.001-20 mg, preferably 0.005-10 mg,
Iron: 0.001 to 100 mg, preferably 0.01 to 50 mg,
Copper: 0.0001-10 mg, preferably 0.0005-5 mg
Zinc; 0.001 to 100 mg, preferably 0.01 to 50 mg,
Manganese: 0.001 to 100 mg, preferably 0.01 to 10 mg.

  Examples of amino acids include arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, tryptophan and cystine. The food composition of the present invention may contain one or more of these amino acids, but preferably contains all of them in view of nutritional balance. When the ratio of each amino acid contained in the food composition of the present invention is converted into the amount contained in the food composition per day (adult: body weight 50 kg), the following ranges can be exemplified.

Arginine: 1-1000 mg, preferably 10-200 mg,
Lysine: 1-1000 mg, preferably 10-200 mg,
Histidine: 1-1000 mg, preferably 10-200 mg,
Phenylalanine: 1-1000 mg, preferably 10-200 mg,
Tyrosine: 1-1000 mg, preferably 10-200 mg,
Leucine: 1-1000 mg, preferably 10-200 mg,
Isoleucine: 1-1000 mg, preferably 10-200 mg,
Methionine: 1-1000 mg, preferably 5-200 mg,
Valine: 1-1000 mg, preferably 10-200 mg,
Alanine: 1-1000 mg, preferably 10-200 mg,
Glycine: 1-1000 mg, preferably 10-200 mg,
Proline: 1-1000 mg, preferably 10-200 mg,
Glutamic acid: 1-1000 mg, preferably 10-200 mg,
Serine: 1-1000 mg, preferably 10-200 mg,
Threonine: 1-1000 mg, preferably 10-200 mg,
Aspartic acid: 1-1000 mg, preferably 10-200 mg,
Tryptophan: 1-1000 mg, preferably 5-200 mg,
Cystine: 1-1000 mg, preferably 5-200 mg.

  The food composition of the present invention is the above-mentioned two components (Spirluna and Chlorella) or three components (Spirluna, Chlorella and Kale), or an excipient or additive usually used in foods or pharmaceuticals. In addition, it can be formulated into a dosage form such as a tablet, pill, granule, powder, powder, capsule, wettable powder, emulsion, solution, extract or elixir by a known method. Preferred dosage forms are solid dosage forms such as tablets, pills, granules, powders, powders and capsules, and more preferred are compression-molded dosage forms such as tablets and pills.

  Excipients commonly used in foods or pharmaceuticals include, for example, binders (eg, syrup, gum arabic, sucrose, lactose, powdered maltose, cellulose sugar, mannitol, maltitol, dextran, starches, gelatin, sorbit , Tragacanth, polyvinylpyrrolidone, etc.), lubricant (eg, sucrose fatty acid ester, glycerin fatty acid ester, magnesium stearate, calcium stearate, talc, polyethylene glycol), disintegrant (eg, potato starch), wetting agent (eg, Sodium lauryl sulfate), an anti-caking agent (for example, silica), and the like. Examples of additives include fragrances, buffers, thickeners, colorants, stabilizers, emulsifiers, dispersants, suspending agents, preservatives, and the like.

  The intake of the food of the present invention can be appropriately determined according to various conditions such as the sex, weight, age, and symptoms of the user. For example, in the case of an adult with a body weight of 50 kg, the daily intake may be 10 to 2000 mg, preferably 50 to 1000 mg in terms of the amount of spirulina.

  In addition, the food composition targeted by the present invention includes supplements having the above-described preparation form (including so-called health foods such as health functional foods (specific health foods, nutritional functional foods) and nutritional supplements). In addition to general foods (including health foods), health functional foods (foods for specified health use), spirulina and chlorella as described above, or spirulina and chlorella and kale as one of the raw materials for producing food and drink , Nutritional functional foods) are also included. The type of food is not particularly limited, and beverages (milk beverages, lactic acid bacteria beverages, soft drinks with fruit juice, carbonated beverages, fruit juice beverages, vegetable beverages, vegetable / fruit beverages, alcoholic beverages, coffee beverages, powdered beverages, sports beverages, Supplement drinks, tea drinks, green drinks, tea drinks such as blended teas, etc.), confectionery (puddings such as custard pudding, milk pudding, pudding with fruit juice, desserts such as jelly, bavaroa and yogurt; milk ice cream, with fruit juice Ice cream and soft ice cream, iced candy and other frozen desserts; chewing gum, bubble gum and other gums (board gum, sugar-coated grain gum); marble chocolate and other coated chocolates, strawberry chocolate, blueberry chocolate and melon chocolate Chocolate such as chocolate with flavor Hard candy (including bonbon, butterball, marble, etc.), soft candy (including caramel, nougat, gummy candy, marshmallow, etc.), drop, toffee and other caramels; hard biscuits, cookies, rice crackers, rice crackers Baked confectionery etc.], breads, soups (consomme soup, potage soup, etc.), processed fish products (fish meat ham, fish sausage, fish meat surimi, salmon, bamboo rings, hampen, fried chicken, Date roll, whale bacon, etc.) , Processed meat products (ham, sausage, grilled pork, etc.), noodles (udon, cold wheat, somen noodles, buckwheat, Chinese soba noodles, spaghetti, macaroni, rice noodles, harusame and wonton), sauces (separate dressing, non-oil dressing, ketchup, Sauce, sauce), side dish, etc. Door can be.

  The food composition of the present invention, due to its antioxidant action, various diseases that are considered to involve more than necessary active oxygen due to ultraviolet rays, in vivo phagocytic cells, radiation, chemical substances, tobacco, stress, etc., for example, diabetes And diabetic complications, myocardial infarction, arteriosclerosis, pneumonia, asthma, cerebral infarction, Alzheimer's disease, Parkinson's disease, gastric ulcer, various malignant tumors, hepatitis, pancreatitis, nephritis, atopic dermatitis, collagen disease, rheumatoid arthritis, high cholesterol It is expected to be effective in preventing septicemia, cataracts, indefinite complaints (coldness, low back pain, stiff shoulders, constipation), Behcet's syndrome, Crohn's disease, Raynaud's disease, and facial pigmentation (bleach, freckles)

  Moreover, the composition which combined spirulina, chlorella, and the composition which combined spirulina, chlorella, and kale can be used not only as a foodstuff but as a pharmaceutical, for example, an antioxidant. As in the case of the above-mentioned foods, such a pharmaceutical is a tablet containing the above two components (Spirluna and Chlorella) or three components (Spirluna, Chlorella and Kale), or a pharmaceutically acceptable carrier or additive added thereto. , Pills, granules, powders, powders, capsules, wettable powders, emulsions, solutions, extracts, elixirs and the like can be formulated by known methods. Preferred dosage forms are solid dosage forms such as tablets, pills, granules, powders, powders and capsules, and more preferred are compression-molded dosage forms such as tablets and pills.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these Examples. Unless otherwise specified, “parts” means “parts by weight” and “%” means “% by weight”.

Example 1
Spirulina and chlorella-containing foods in the form of tablets having the following formulation (per tablet) were prepared. Spirulina, chlorella and kale were all commercially available dry powders.

  Spirulina, chlorella, kale and powdered reduced maltose were weighed and mixed. Calcium stearate was added to the resulting mixture, mixed and then tableted to obtain a spirulina and chlorella-containing food.

(Prescription)
Spirulina 70.0mg
Chlorella 70.0mg
Kale 70.0mg
Powdered reduced maltose 133.0mg
Calcium stearate 7.0mg
Total 350.0 mg.

  Table 1 shows the nutritional components per tablet of the obtained spirulina and chlorella-containing foods and their contents, and Table 2 shows the analysis results of each nutrient contained in the daily dose (9 tablets).

  As shown in Table 2, the food composition of the present invention comprises vitamins (carotene, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin E, vitamin K1, folic acid, pantothenic acid, biotin, inositol, niacin. , And choline), minerals (sodium, calcium, potassium, magnesium, manganese, iron, copper, zinc and manganese) and amino acids (arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, Proline, glutamic acid, serine, threonine, aspartic acid, tryptophan and cystine) in a well-balanced manner, and is useful as a dietary supplement.

Example 2
A spirulina and chlorella-containing food in tablet form having the following formulation (per tablet) was prepared in the same manner as in Example 1:
(Prescription)
Spirulina 100.0mg
Chlorella 100.0mg
Powdered reduced maltose 143.0mg
Calcium stearate 7.0mg
Total 350.0 mg.

  Table 3 shows the nutritional components (vitamins and minerals) per tablet of the obtained spirulina and chlorella-containing foods and their contents.

  This spirulina and chlorella-containing food contains amino acids (arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, tryptophan and cystine). Contains well-balanced.

Experimental Example 1 Measurement of O ₂ radical (O ₂ · −) scavenging activity (1) Preparation of test samples The following samples were prepared as test samples (a) to (e), respectively.
(a) Spirulina
(b) Chlorella
(c) Kale
(d) Chlorella + Spirulina (50:50)
(e) Chlorella + Spirulina + Kale (33:33:33)
Specifically, the above sample was prepared with distilled water to a concentration of 10 mg / ml, stirred, then treated with ultrasonic waves for 10 minutes, and centrifuged (1000 × g / 20 minutes) to obtain a supernatant. . Each obtained supernatant was used as a test sample for measuring the following O ₂ radical (O ₂ .−) scavenging activity.

(2) O ₂ radical (O ₂ · -) scavenging activity measurement experiment operations G. R. This was carried out with reference to the method of Buettner (see Free. Rad. Biol. Med. Vol. 3, pp. 259-303, 1987). Using an ESR apparatus (JES-RE1X ESR spectrometer: manufactured by JEOL Ltd.), the O ₂ radical (O ₂ .−) scavenging activity generated by hypoxanthine and xanthine oxidase in vitro was measured for each test sample. .

Take 50 μl of 2.0 mM hypoxanthine (phosphate buffer solution, pH 7.4) and 35 μl of 5.5 mM diethylenetriaminepentaacetic acid (DETAPAC) (phosphate buffer solution, pH 7.4) in a test tube. 50 μl of water suspension was added, 20 μl of 4.0 M DMPO and 50 μl of 0.4 unit / ml xanthine oxidase (XOD) were added, and the value of O ₂ radicals generated after stirring was measured using ESR. . Measurement conditions are magnetic field 335.1 ± 5 mT, Mn: 566, field modulation: 0.79 × 0.1, time constant: 0.03 seconds, sweep time: 1 minute, Power: 8, Gain: × 500 did. All test samples were added at 10 mg / ml. The value of O ₂ radical scavenging activity was converted to the activity value of superoxide dismutase (SIGMA chemical co. USA). Table 4 shows the measurement results.

  As shown in Table 4, by using spirulina and chlorella in combination, the antioxidant effect was significantly improved (5.21 unit) beyond the expected antioxidant effect (4.35 unit). Moreover, by combining kale with these, the antioxidant activity was significantly improved (6.7 units) beyond the expected antioxidant activity (3.62 units).

  As can be seen from the above, the composition of the present invention has an excellent antioxidant action that eliminates or attenuates the action of oxidizing substances such as active oxygen in the living body.

Claims (7)

  A food composition comprising spirulina and chlorella.   Furthermore, the food composition of Claim 1 containing a kale.   The food composition according to claim 1 or 2, comprising spirulina and chlorella in a dried state.   The food composition according to claim 2 or 3, wherein the kale is a kale powder.   The food composition according to any one of claims 1 to 4, wherein the content of spirulina and chlorella in the food composition per day intake is 0.2 to 40 mg / kg body weight and 0.2 to 40 mg / kg body weight, respectively. object.   The food composition according to any one of claims 2 to 5, wherein the kale content of the food composition per daily intake is 0.2 to 40 mg / kg body weight.   The food composition according to any one of claims 1 to 6, which is a composition containing vitamins, minerals and amino acids.