JP2008105998A - Health food consisting of mixed powder of msm, garlic and afa - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a health food consisting of the mixed powder of methylsulfonylmethane (MSM), garlic and aphanizomenon flos-aquae (AFA) which prevents and alleviates pains accompanying inflammation of arthralgia or the like, and mitigates uncomfortable feeling due to these pains and promotes metabolism, by safely and surely, and orally taking in effective components. <P>SOLUTION: The health food is made possible to prevent and alleviate pains accompanying inflammation of arthralgia or the like, or to mitigate uncomfortable feeling, and further to promote metabolism of the cells; by making a mixed powder formed by blending a natural-originated methylsulfonylmethane (MSM), garlic and aphanizomenon flos-aquae (AFA) being used as health foods so as to exhibit a synergic effect, absorbed into the cells of living body by orally taking in it. Also, as a method of orally taking in the health food, processing into a powdery state, tablet state, capsule state or the like is included. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention is intended to prevent or reduce a wide range of inflammations such as joint pain, neuralgia and low back pain, or alleviate the discomfort associated therewith, and further promote metabolism of somatic cells in the body. It relates to food.

In recent years, products called so-called health foods have attracted attention, and various types of products have been sold. Many of these are known as supplements for the dietary life of unbalanced people, or for taking active ingredients orally for the prevention and response of lifestyle-related diseases. (Patent Document 1)
In addition, those that are applied directly to the skin of a living body and have an anti-inflammatory action for the prevention / reduction of inflammation such as joint pain, neuralgia, and back pain are also known. (Patent Document 2)

  Causes of pain due to inflammation as described above are various causes such as changes in dietary habits, lack of exercise, weight gain, body flexibility / muscular strength, bone density decline, osteoporosis, tissue damage, exercise damage, etc. Various factors are considered. And the above factors are combined and cause pain due to inflammation. In addition, the bias of nutritional components in the dietary life is due to the fact that the body's inherent defense function and metabolic ability are reduced. Therefore, a health food that works directly on the cause of pain due to inflammation and has an effect of promoting metabolism is desired.

  According to the present inventor, methylsulfonylmethane (hereinafter referred to as MSM) is an organic sulfur compound that exists in nature and is essential for living organisms. It must also be contained in fresh milk, green-yellow vegetables, tea leaves, etc., and in human urine. In addition, MSM molecules are small and water-soluble, and have the ability to make the internal and external pressures of the cell membrane uniform and increase its permeability. Is used actively.

  The present inventor contributes to the effect of allicin produced by the reaction of alliin contained in garlic, particularly to enhance the sustained activity of vitamin B1, which is involved as a coenzyme in the energy production in somatic cells. Furthermore, the molecular structure of allicin is similar to that of MSM, and it focuses on promoting penetration into the cell membrane as organic sulfur compounds that can cooperate with each other, and this property is actively used.

The general mechanism of pain will be described based on the structural diagram of the cell membrane in FIG. 1 and the explanatory diagram of the metabolic pathway of arachidonic acid involved in inflammation in FIG. The cell membrane 1 shown in the structural diagram of the cell membrane in FIG. 1 plays a role in creating an independent environment inside the cell and maintains a homeostasis (homeostasis) inside and outside the cell while exchanging materials and exchanging information with the outside world. have. The main components of the cell membrane 1 are a double polar and nonpolar phospholipid 2 and a component protein 3 embedded in the cell membrane. Furthermore, it is the peripheral protein 4 that is in charge of exchange with the outside world, and the role of the antenna is the sugar chain 5. In general, when a physical or chemical stimulus is applied to the cell membrane 1, the enzyme phospholipase A2 is activated as shown in the metabolic pathway of arachidonic acid in FIG. 2, and arachidonic acid of the cell membrane phospholipid is converted from nonpolar phospholipid 2. 6 is released. Endoperoxide prostaglandins G2 and H2 (symbol 8) are generated from arachidonic acid 7 released into the cytoplasm by activation of the enzyme cyclooxygenase (COX), and inflammation is induced by prostaglandins I2, E2, and F2 (symbol 9). , Fever and pain 10 occur. In addition, thromboxane A2 (symbol 11) causes thrombus formation and asthma attack 12. In other metabolic pathways, activation of the enzyme 5-lipoxygenase (LOX) produces 5-HPTEE (5-hydroperoxyicosatetraene) 13, which is caused by leukotrienes A4, B4, C4, D4, E4 (symbol 14). Causes inflammation and asthma attack 15.

  The main anti-inflammatory agents for oral and external use that have been used in the past are those that relieve pain caused by inflammation by inhibiting the activation of the enzyme by chemically reacting with the aforementioned free arachidonic acid. . On the other hand, MSM makes the internal and external pressures of the cell membrane uniform and enhances its permeability. Therefore, the present inventor has paid attention to the effect of rapidly excreting excess free arachidonic acid in the cell physically outside the membrane. Furthermore, allicin generated from alliin in garlic binds to vitamin B1 to strengthen and reinforce the energy production of somatic cells in mitochondria, and powers up the cell's own excretion in response to the permeability of MSM. noticed. The present inventor can effectively enhance supplementation of necessary components into the cell membrane by adding and mixing aphanizomenon floss aqua (hereinafter referred to as AFA) to this, and promote cell metabolism by oral ingestion. Is found.

  Therefore, MSM and garlic are used to provide inflammation relief effect (immediate effect), and AFA is mixed at a certain ratio to regulate inflammation prevention effect (slow effect). It was necessary to have an inflammation alleviating effect and curative properties depending on the effect.

JP 2004-113141 A JP 2004-149441 A

  The present inventor believes that AFA is the oldest organism in the earth that has lived since 3.5 billion years ago and is the prototype of somatic cells. This promotes the rapid repair of somatic cells that have been damaged and have reduced function. And to provide an effective and immediate health food that is a mixture of MSM and garlic and AFA for the purpose of maintaining health and reinforcing nutrition including reinforcement of anti-inflammatory action against pain caused by inflammation. is there.

  In addition, the object of the present invention is to remove excess free arachidonic acid, which is a direct cause of pain and the like, by a physical mechanism different from that of conventional oral or external anti-inflammatory agents when a user ingests health food. It is excreted outside and promotes metabolism and restores cell functions.

  In order to achieve the above-described object, the present invention provides a health food in which MSM, garlic and AFA, which are naturally derived components, are properly mixed in order to obtain a synergistic effect.

The present invention according to claim 1 is characterized in that a mixed powder prepared by mixing natural MSM powder, garlic powder and AFA powder at a certain ratio is orally ingested to promote metabolism of a living body including an anti-inflammatory action. To obtain a health food consisting of a mixed powder of MSM, garlic and AFA.

  The present invention according to claim 2 comprises the mixed powder of MSM, garlic and AFA according to claim 1, wherein the mixing ratio of the MSM powder and the garlic powder is 1 to 0.11 to 9 by weight ratio. In getting health food.

  The invention according to claim 3 is characterized in that the mixing ratio of the mixed powder of MSM and garlic and the AFA powder is 1 to 0.11 to 9 by weight ratio of MSM, garlic and AFA. It is to obtain a health food consisting of mixed powder.

  The present invention according to claim 4 is a white powder of at least 30 to 90 mesh MSM powder having a natural origin, MSM purity of 99.0% or more, melting point of 107 ° C. or more, ash content of 0.2% or less, and moisture content. The health food comprising a mixed powder of MSM, garlic and AFA according to claim 1, wherein the health food is 0.3% or less.

  The present invention according to claim 5 is characterized in that at least the garlic powder is a 30-90 mesh white powder derived from nature, the amount of allicin produced is 5 mg or more per gram, the water content is 6% or less, and the ash content is 5% or less. A health food comprising a mixed powder of MSM, garlic and AFA according to claims 1 to 3.

  The present invention according to claim 6 is a 30-90 mesh green powder in which at least AFA powder is a natural material, nutrients are 60-70 g protein, carbohydrates 15-25 g, lipids 1-8 g, vitamins and minerals per 100 g 2 to 8 g, chlorophyll a is 0.5 to 1.2 g, and moisture is 1 to 5 g. A health food comprising a mixed powder of MSM, garlic and AFA according to claim 1 is obtained. It is in.

  The present invention according to claim 7 is processed into powder form, tablet form, capsule form, etc. so as to be easily taken orally as a health food. MSM, garlic and AFA of claim 1 to 6 It is to obtain a health food consisting of mixed powder.

  The present invention will be described in detail below for each of the claims. In the present invention according to claims 1 to 7 described above, it is a mixed powder in which MSM powder, garlic powder and AFA powder as essential active ingredients are blended at an optimum ratio so as to produce a synergistic effect as described later. is necessary.

  MSM is an organic sulfur compound indispensable for living organisms, and is a natural nutritional component present in almost all living organisms. MSM is a substance contained in many foods, but since the intake of processed foods is increasing, most organic sulfur is destroyed by washing, processing, cooking, etc., so the sulfur required for the living body is deficient It is an element necessary for supplementing the organic sulfur compound essential for the living body.

  MSM is also very effective in alleviating and improving pain caused by inflammation such as arthritis and rheumatism. The fact that the sulfur component has an anti-inflammatory effect is also apparent from the coping method that all pains are alleviated by soaking in a hot spring containing a large amount of sulfur, and the present inventor has made this one of the constitutions of the invention. did.

  The reason why MSM has an effect of suppressing inflammation such as joint pain is because the molecule of MSM is very small and water-soluble, and therefore has the property of being easily absorbed into cells. In addition, MSM absorbed into cells makes the internal and external pressures of the cell membrane uniform, and it is possible to prevent pressure accumulation in cells, tissues, and joints. Furthermore, it has a function of increasing the permeability of the cell membrane, and as a result, excess can be discharged from the cell and the inflow of nutrients into the cell can be promoted. Thereby, the pain accompanying inflammation is relieved and the countermeasure for prevention becomes possible.

  The MSM standard applied to the present invention will be described below.

  Garlic is said to have various effects and functions such as recovery from fatigue, nourishing tonic, and improving immunity, and it is a well-known fact that it has been used extensively around the world since the ancient civilization of BC. Intense smell may be avoided, but in fact, the source of this odor component is an organic sulfur compound called allicin, which is the source of garlic effects and functions.

  Although allicin is a compound that is very easily degraded, allithamine produced by reacting with vitamin B1 becomes a sustained vitamin B1 and plays an important role in the biochemical reaction in somatic cells. That is, it is an essential coenzyme function involved in sugar metabolism and fatty acid metabolism in mitochondria, which is an energy production factory in somatic cells. The inventor made this one of the configurations of the invention.

  Allicin reacts sensitively with vitamin B1 abundantly contained in AFA, which is another component described later, to produce alliamine and is almost odorless. If the coenzyme effect of this sustained-acting vitamin B1 produces enough energy in somatic cells, the power to drain excess and waste from the cells will increase, and in addition, the nutrients into the cells will work together with MSM. The inflow of can also be encouraged. This relieves the pain associated with inflammation and makes it possible to respond to prevention.

  The standard of the garlic powder applied to this invention is described below.

  Next, AFA is a natural food that contains not only proteins, carbohydrates and lipids, but also vitamins (especially B), minerals, pigments and active enzymes in abundant amounts, and contains almost all the essential nutrients in the body's cells in a balanced manner. Furthermore, these nutrients have a component structure close to somatic cells and are digested and absorbed by the living body almost 100%. It should be noted that the content of vitamin B1 that reacts with allicin described above is 0.22 mg per gram, which is a high level in foods.

  One of the indirect causes of inflammation such as joint pain is the presence of excess reactive oxygen that causes cell acidification. The function to control these is originally in the cells, and this function declines due to aging or dietary distortion, but daily intake of antioxidants or enzyme SOD compensates for the deterioration of the function. The utility of AFA is effective for repairing and regenerating such once damaged cells, and promotes cell metabolism, and the present inventor made use of the utility of such AFA as a constituent element.

  The balance of essential amino acids and essential fatty acids in AFA is close to the ideal value required for cells, vitamins and minerals are all necessary for cells, and enzymes involved in antioxidant and anti-inflammatory effects It also contains dyes, nucleic acids and the like. Therefore, it has been discovered and actively used that it is a substance that can ingest all of the components that strengthen the function and reinforce the metabolism of cells.

Next, the AFA standard is described.
AFA is a pure natural blue algae (Blue Green Algae) native to Klamath Lake in Oregon, USA.

Next, the manufacturing method of AFA is described.
First step: Collecting AFA floating at 1-2 m below the surface of the water at Klamath Lake, Oregon, from July to October.
Second step: Microfiltration with a filter A special foreign filter combination of about 0.1 microns is used to remove foreign particles from collected AFA.
Third step: Centrifugation Next, impurities such as sand and silt are removed from the AFA at room temperature using a centrifugal separator. The size of the filtered AFA is about 8-12 microns.
Fourth Step: Freeze Storage The filtered AFA is flash-frozen at −40 ° C. and then stored in the freezer until the freeze-drying process.
Fifth step: Freeze-drying method The dried frozen material is sublimated and dried with a freeze-drying device in a vacuum of 1/1000 of an atmospheric pressure.
Further, as another drying method, it may be spray-dried, that is, after passing through a centrifugal filtration device, sprayed from the drying tower of the spray-drying device, and instantaneously dried with hot air of 150 to 200 ° C.
Sixth step: sieve (sieving) powder into 30-90 mesh powder.

Here, the mechanism by which a synergistic effect is produced by mixing MSM, garlic and AFA will be described with reference to the drawings. FIG. 1 shows the structure of a general cell membrane, FIG. 3 shows the cell structure of cyanobacteria (AFA), and FIG. 4 shows the conversion process of sulfur containing MSM. Cyanobacteria play an important role in the sulfur cycle in nature. That is, the cyanobacteria absorb inorganic sulfur 18 from the outside into cells containing DNA 17 through the cell wall 16 of FIG. 3 to convert it into organic sulfur, and release volatile dimethyl sulfide (DMS) 19 to the outside. This DMS is an ozone layer in the atmosphere as shown in FIG. 4, and passes through dimethyl sulfoxide (DMSO) 20 and then dimethyl sulfone (DMSO ₂ , which is another name for MSM, and its chemical formula is shown in 21) 21 Is converted to These are dissolved in water vapor in the atmosphere, dissolved in rain, returned to the ground, and absorbed and concentrated by plants.
Thus, AFA, which is a kind of cyanobacteria, has a close relationship with MSM in the sulfur circulation cycle, and MSM, which is an organic sulfur compound, is actively taken into AFA cells from this relationship. The chemical structural formula of allicin, which is an active ingredient of garlic, is an organic sulfur compound similar to MSM as shown in FIG. 5, and allicin is also actively absorbed by AFA cells. Further, allicin absorbed by AFA cells binds to vitamin B1 in AFA to produce allithiamine as shown in FIG.
Many of the proteins contained in AFA are called glycoproteins (glycoproteins), and they are information exchangers and receptors in the cell membrane shown in the structural diagram of the cell membrane in FIG. It is easily received by the sugar chain 5 of the peripheral protein 4. As shown in FIG. 7, AFA incorporating MSM and allicin is easily received in the cell membrane receptor. Next, as shown in FIG. 8, the osmotic function of the cell membrane is enhanced by the characteristics of MSM moved from AFA to cytoplasm 24. Furthermore, as shown in FIG. 9, MSM and alliamine in the cytoplasm penetrate into the mitochondria, reinforcing and reinforcing cell energy production. Therefore, by mixing MSM with garlic and AFA rather than using them individually, they are quickly received by living cell membranes and efficiently expel excess substances to the outside of the cell membrane, and supply active ingredients that promote metabolism into the cell membrane. Discover what you can do and use it actively.

  In the production method of the present invention, a mixture of a predetermined amount of the MSM powder, garlic powder and AFA powder at room temperature is mixed with a normal impeller stirrer to obtain a mixed powder. After that, it is processed into a powder form, tablet form, capsule form or the like applied in normal health food so that it can be easily ingested as a health food.

  In the present invention, the above-mentioned three-component MSM powder, garlic powder and AFA powder are blended so as to exhibit a synergistic effect to form a mixed powder. In other words, AFA that incorporates MSM and garlic is quickly recognized and induced by the cell membrane and is quickly received by the cell membrane, and then increases the permeability of the cell membrane due to the effect of MSM and alliamine, and discharges excess substances from the cell membrane. To penetrate into the cell membrane. In addition, as described above, these three components include components that alleviate joint pain and other inflammation and promote metabolism, so that it is possible to reinforce anti-inflammatory action and prevent the onset of arthritis and the like. .

  The application range of the mixing ratio in which the present invention can be carried out when mixing the above-mentioned essential components, MSM powder and garlic powder is as follows. The weight ratio of MSM powder 1 to garlic powder 0.11 (FIG. 10 The symbol C) to 9 (Fig. 10 symbol F), and the preferred recommended range of the present invention is 1 MSM powder to garlic powder 0.33 (Fig. 10 symbol D) to 3 (Fig. 10 sign E). However, the recommended range is not necessarily required, and in this case, the calculation is performed in consideration of the balance between the permeability to cells and mitochondria and the energy production effect in mitochondria.

  Furthermore, when the AFA powder is blended with the MSM and garlic mixed powder, the application range of the mixing ratio that can be carried out by the present invention is as shown in FIG. (FIG. 11 symbol L) to 9 (FIG. 11 symbol I), and the preferred recommended range of the present invention is MSM and garlic mixed powder 1 to AFA powder 0.33 (FIG. 11 symbol) by weight ratio as shown in FIG. K) to 3 (reference numeral J in FIG. 11). However, it is not always necessary to be within this recommended range, and in this case, it is calculated with a slight emphasis on the immediate effect in consideration of the balance between inflammation relief and prevention effects.

FIG. 11 shows the evaluation of the effect of alleviating and preventing inflammation by the weight ratio of MSM and garlic mixed powder and AFA powder. As the weight ratio of the MSM and garlic mixed powder increases from 1 on the left to 5 to 6 on the right, the alleviation effect of inflammation, that is, the immediate effect increases, but 6 to 10 (MSM and garlic mixed powder alone) has an immediate effect. Decrease. By adding AFA powder in this way, there is a mixing ratio (the range of MSM and garlic mixed powder is 1 or more by weight ratio) that is greater than the effect of MSM and garlic mixed powder alone. On the other hand, as the weight ratio of AFA powder increases from 1 on the right to 5-6 on the left, the preventive effect of inflammation, that is, the delayed effect increases, but 6-10 (AFA powder alone) decreases the delayed effect. It is. Thus, there exists a mixing ratio (AFA powder is 1 or more by weight ratio) which becomes larger than the effect of AFA powder alone by adding MSM and garlic mixed powder.
In FIG. 11, the code | symbol G is the range of 1-9 by weight ratio for MSM and a garlic mixed powder, and is the range of 9-1 by weight ratio for AFA powder. That is, MSM and garlic mixed powder 1 to AFA powder 0.11 (symbol L) to 9 (symbol I) are application ranges of the mixing ratio according to the present invention that are more effective than each. Moreover, the code | symbol H is the range which is 2.5-7.5 by weight ratio of MSM and garlic powder, and AFA is the range of 7.5-2.5 by weight ratio. That is, MSM and garlic mixed powder 1 to AFA powder 0.33 (sign K) to 3 (sign J) are recommended ranges of the preferred mixing ratio in the present invention. These mixing ratios are recommended when the immediate effect is mainly considered.

  Next, the present invention according to claim 7 is processed into a powder form, a tablet form, a capsule form or the like so as to be easily taken orally as a health food. About a powdery thing, it is desirable that the content is about 1000 to 2000 mg in a paper pack packaging such as a stick type or a three-side seal that is usually used. Moreover, about a tablet-like thing, about 200-800 mg is suitable for the content volume by the shape compressed into normal circular shape, ellipse shape, etc. For capsules, it is recommended to use hard capsules of currently permitted materials and have an internal volume of about 200 to 600 mg. The daily intake is about 2000 mg as described later, and those processed into powders, tablets, capsules, etc. can meet the needs of users aiming for convenience in oral intake. It can be done.

As described above, by mixing MSM, garlic and AFA, AFA incorporating MSM and garlic into the body is promptly received by the living cell membrane. Later, due to the effect of MSM and the effect of alliamine, a binding substance between allicin generated from alliin in garlic and vitamin B1 in AFA, the permeability of the cell membrane is increased, excess substances are discharged from the cell membrane, and the necessary substances penetrate into the cell membrane. Discovered and actively applied synergistic effects.
As described above, according to the present invention, natural MSM, garlic, and AFA, which have an effect of preventing and / or reducing inflammation such as joint pain, neuralgia, and back pain, are mixed so that a synergistic effect can be obtained. As a result, pain recovery was quicker, sustained, and preventive than symptoms such as pain caused by inflammation. Furthermore, the three components according to the present invention are naturally derived, have no side effects, and can be used with peace of mind by users. In addition, the characteristic odor of allicin is not bound to vitamin B1.

  Next, examples of health food according to the present invention will be described together with tables.

  What changed the compounding example of each component about the health food which concerns on this invention, and its effect are shown to (4)-(28) of Table 4.

  Table 4 shows health foods with different blends of MSM powder, garlic powder and AFA powder, taken daily in the morning and afternoon in the form of 1000 mg powder, and the state of pain was observed over time. There are 12 subjects in total, each of three men and women in their 50s and 60s who have pains such as joint pain, low back pain, and stiff shoulders. In addition, the appearance of immediate effect in anti-inflammatory action indicates the number of days that the subject felt that the pain was relieved, and the appearance of delayed action indicates the number of months of healing when the recurrence of pain became less felt. ing.

In Table 4, (1) to (4) are MSM 1700 mg and garlic 300 mg mixed powder, each 40 mesh powder, and (25) to (28) are AFA alone, 60 mesh powder.
(5) to (8) are MSM powder 1500 mg and 40 mesh garlic powder 300 mg, MSM powder 30 mesh powder with a purity of 99.8%, melting point 107 ° C., ash content 0.1%, water content of 0. 1%. AFA was 200 mg, 90 mesh powder, nutrients were 70 g protein per 100 g, carbohydrates 25 g, lipids 1 g, vitamins and minerals 2 g, chlorophyll a 1.2 g, and water 1 g.
(9) to (12) are MSM of 1200 mg, 60 mesh powder, purity of 99.8%, melting point of 107 ° C., ash content of 0.1%, and water content of 0.1%. Garlic powder is 300 mg, 40 mesh. AFA was 500 mg, 90 mesh powder, and nutrients were 70 g protein per 100 g, carbohydrates 25 g, lipids 1 g, vitamins and minerals 2 g, chlorophyll a 1.2 g, and moisture 1 g.
(13) to (16) are MSM of 700 mg, 60 mesh powder having a purity of 99.8%, a melting point of 107 ° C., an ash content of 0.2%, and a water content of 0.3%. Garlic powder is 40 mg and 40 mesh. AFA was 1000 mg, 60 mesh powder, nutrients were 70 g protein per 100 g, carbohydrates 15 g, lipids 5 g, vitamins and minerals 5 g, chlorophyll a 1 g, and water 4 g.
(17) to (20) are MSM of 300 mg, 60 mesh powder, purity of 99.0%, melting point of 107 ° C., ash content of 0.2%, and water content of 0.3%. Garlic powder is 200 mg and 40 mesh. AFA was 1500 mg, 60 mesh powder, nutrients were 70 g protein per 100 g, carbohydrates 15 g, lipids 5 g, vitamins and minerals 5 g, chlorophyll a 1 g, and water 4 g.
(21) to (24) are MSM 100 mg, 80 mesh powder, purity 99.0%, melting point 107 ° C., ash content 0.1%, moisture content 0.3%. Garlic powder is 100 mg and 40 mesh. AFA was 1800 mg, 30 mesh powder, and nutrients were 60 g protein per 100 g, carbohydrates 20 g, lipids 8 g, vitamins and minerals 8 g, chlorophyll a 0.5 g, and moisture 3.5 g.
Thus, MSM powder is at least a 30-90 mesh powder of natural origin, if the purity is 99.0% or more, the melting point is 107 ° C or more, the ash content is 0.2% or less, and the water content is 0.3% or less Good. The AFA powder is at least a 30-90 mesh green powder made from natural materials. Nutrients are 60-70 g protein per 100 g, 15-25 g carbohydrates, 1-8 g lipids, 2-8 g vitamins and minerals, chlorophyll a Of 0.5 to 1.2 g and moisture of 1 to 5 g. The garlic powder was 40 mesh and the amount of allicin produced was 10 mg per gram.

  From Table 4, for (1) to (4) using MSM powder and garlic powder alone, the immediate effect is 5 to 6 days, the delayed effect is 10 to 11 months, and the AFA powder is used alone. In the case of (25) to (28) used in the above, the immediate effect is 8 to 9 days, and the delayed effect is 9 to 10 months. On the other hand, in the application range (5) to (8) and (21) to (24) of the present invention, the immediate effect is 2 to 4 days, the delayed effect is 4.5 to 6 months, and the recommended range of the present invention. In (9) to (20), the immediate effect is 1 to 3 days, the delayed effect is 3 to 5.5 months, and it is a synergistic effect by mixing MSM, garlic and AFA, both in immediate effect and delayed effect. Has an excellent anti-inflammatory effect. (Corresponding to claims 1-7)

MSM is manufactured by American Ingredient, and this product is a product from Teda pine. When taken orally as a health food, the recommended daily intake is usually 1 to 1.5 g. When garlic and AFA are mixed as in the present invention, a sufficient synergistic effect is obtained even at 1 g or less.
Table 5 shows the component composition of MSM powder and its characteristics.

  Component contents and characteristics of MSM powder

In Table 5, “optimal” in mixing indicates that a slight amount of stirring is sufficient when mixing with garlic powder and AFA powder, and “suitable” indicates that general mechanical stirring is sufficient. The term “appropriately applied” means that the mechanical stirring requires time but can be used.
MSM powder tends to solidify as the mesh number increases, but it can be used by adding 0.5% of silicon dioxide.

  As shown in Table 5, the composition of (5) and (6) is about 99.8% for MSM powder, about 80 mesh, moisture is 0.3% or less, and 0.5% of silicon dioxide is added. It is excellent in mixing with the components, and the powder is less likely to solidify and is optimal for use. However, other compositions can be applied. For example, the purity of MSM is 99.0% or more, the water content is 0.3% or less, the ash content is 0.2% or less, and 30 to 90 mesh can be used.

  Garlic powder is manufactured by Garlitech, and the raw material garlic from China is processed by a special manufacturing method, and the amount of allicin produced is larger than other manufacturing methods. The moisture content is 6% or less, the ash content is 5% or less, and the residual pesticide is zero. When taken orally as a health food, about 400 mg per day is recommended. Mixability with MSM powder and AFA powder is good, but care must be taken against heat and moisture.

Next, AFA used Blue Green Algae manufactured by Klamath Valley Botanicals. When taken orally as a health food, the recommended daily intake is usually 1 to 1.5 g. However, when MSM and garlic are mixed as in the present invention, a sufficient synergistic effect can be obtained even with 1 g or less. It is done.
Table 6 shows the component contents and characteristics of the AFA powder.

  Component content and characteristics of AFA powder

  In Table 6, “appropriate” in the mixing property means that general mechanical agitation is sufficient when mixing with MSM and garlic powder. However, “unsuitable” indicates that long mechanical stirring is required.

  As shown in Table 6, the composition of (5) and (6) with 60 mesh and water content of about 4 g of AFA powder is excellent in mixing with other components, but other compositions can also be applied. . For example, nutrients are 60-70 g protein per 100 g, 15-25 g carbohydrates, 1-8 g lipids, 2-8 g vitamins and minerals, 1-5 g water, 30-90 mesh, and can be used. .

  The embodiment described above is merely an example of the health food in the present invention, and the mixing ratio, the constituent materials / materials, and the processes are not limited to those described above.

The structure of a cell membrane. Explanatory drawing of the metabolic pathway of arachidonic acid involved in inflammation. Cell structure diagram of cyanobacteria (AFA). Explanatory drawing of the conversion process of sulfur containing MSM. Penetration chart of MSM and allicin to cyanobacteria (AFA). Binding diagram of vitamin B1 and allicin in cyanobacteria (AFA). Penetration of cyanobacteria (AFA) into somatic cells. Penetration of MSM, alithiamine and AFA components into the cytoplasm. Penetration of MSM and alithiamine into mitochondria. Cell and mitochondrial permeability and cell energy production effect by mixing ratio of MSM powder and garlic powder. Evaluation chart of inflammation prevention and alleviation effect by mixing ratio of MSM and garlic mixed powder and AFA powder.

Explanation of symbols

1 Cell membrane 2 Phospholipid 3 Constituent protein 4 Peripheral protein 5 Sugar chain 6 of peripheral protein Arachidonic acid 7 of cell membrane phospholipid 7 Release of arachidonic acid into the cytoplasm 8 Endoperoxide prostaglandins G2, H2
9 Prostaglandins I2, E2, F2
10 Inflammation, fever, pain 11 Thromboxane A2
12 Thrombus formation, asthma attack 13 5-HPTEE (5-hydroperoxyicosatetraene)
14 Leukotrienes A4, B4, C4, D4, E4
15 Inflammation, asthma attack 16 Cell wall 17 DNA
18 Sulfur 19 Dimethyl sulfide (DMS)
20 Dimethylsulfoxide (DMSO)
21 Dimethylsulfone (DMSO ₂ )
= Methylsulfonylmethane (MSM) and MSM chemical formula 22 MSM (Promoting penetration)
23 Allicin (MSM and similar structure)
24 cytoplasm 25 AFA (MSM, alithiamine)
26 Excretion of waste products extracellularly 27 Transfer of MSM, alithiamine, and AFA components from AFA into cytoplasm 28 Transfer of MSM, alithiamine from mitochondria to mitochondria Figure 10
A Application range of mixing ratio of MSM powder and garlic powder B Recommended range of mixing ratio of MSM powder and garlic powder C Weight ratio MSM powder 9 point to garlic powder 1 D Weight ratio MSM powder 7.5 to garlic powder 2.5 Point E Weight ratio MSM powder 2.5 to Garlic powder 7.5 point F Weight ratio MSM powder 1 to Garlic powder 9 dot diagram 11
G MSM and application range of mixing ratio of garlic mixed powder and AFA powder H MSM and recommended range of mixing ratio of garlic mixed powder and AFA powder I Weight ratio MSM and garlic mixed powder 1 to AFA powder 9 point J Weight ratio MSM and Garlic Mixed Powder 2.5 to AFA Powder 7.5 Point K Weight Ratio MSM and Garlic Mixed Powder 7.5 to AFA Powder 2.5 Point L Weight Ratio MSM and Garlic Mixed Powder 9 to AFA Powder 1 Point

Claims (7)

  A certain percentage of natural-derived methylsulfonylmethane (MSM) powder and garlic powder containing allicin as the main component are blended, and this mixed powder is blended with aphanizomenon floss aqua (AFA) powder at a certain ratio. A health food comprising a mixed powder of MSM, garlic and AFA, wherein the mixed powder promotes the metabolism of a living body including an anti-inflammatory effect by ingestion. The MSM, garlic and AFA according to claim 1, wherein the mixing ratio of methylsulfonylmethane (MSM) powder and garlic powder containing allicin as a main component is 1 to 0.11 to 9 by weight. Health food consisting of mixed powder.   The mixing ratio of a mixed powder of methylsulfonylmethane (MSM) powder and garlic powder containing allicin as a main component and aphanizomenon floss aqua (AFA) powder is 0.1 to 0.11 to 9 by weight. A health food comprising a mixed powder of MSM, garlic and AFA according to claim 1.   Methylsulfonylmethane (MSM) powder is at least a natural 30-90 mesh white powder with MSM purity of 99.0% or higher, melting point of 107 ° C or higher, ash content of 0.2% or lower, and moisture content. The health food comprising a mixed powder of MSM, garlic and AFA according to claim 1, wherein the health food is 0.3% or less.   Garlic powder mainly composed of allicin is a white powder of at least 30 to 90 mesh derived from nature, characterized in that the main component allicin is 5 mg or more per gram, moisture is 6% or less, and ash content is 5% or less. A health food comprising a mixed powder of MSM, garlic and AFA according to claim 1.   Afanizomenon Floss Aqua (AFA) powder is at least a 30-90 mesh green powder of natural materials. Nutrients are 60-70 g protein per 100 g, 15-25 g carbohydrates, 1-8 g lipids, vitamins and minerals The health food comprising a mixed powder of MSM, garlic and AFA according to claim 1, wherein the chlorophyll a is 0.5 to 1.2 g and the water content is 1 to 5 g.   The health food comprising a mixed powder of MSM, garlic and AFA according to claim 1, wherein the health food is processed into a powder form, a tablet form, a capsule form or the like so as to be easily taken orally as a health food.