JP2010077107A - Method and bag taking up components in vegetable and fruit slurries containing moisture in the body - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To enable direct percutaneous supply of some amounts of various nutrients contained in components of vegetables and fruits for difficulties in their uptake and supply by oral ingestion, oral absorption and intestinal absorption in the human body. <P>SOLUTION: Moisture rich vegetable and fruit slurries are prepared to propose a new their supply method. The slurries are filled in a bag or a container having a big opening and attached on hands and foots for about 30 min. The direct contact of slurries to the skin enables percutaneous absorption of their components. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method and means for bringing a vegetable slurry and fruit slurry containing water into contact with human skin, and incorporating the components contained in the vegetable slurry and fruit slurry into the human body. .

Conventionally, a method in which a herbal solid is directly applied to the skin or a medicinal herb slurry is applied to a cloth and then applied to the skin to absorb a medicinal component into the body has been used since ancient times.
Japanese Patent Application Laid-Open No. 11-335282 discloses means for attaching asthma and anesthesia to the skin using a patch containing each medicinal ingredient, absorbing the medicinal ingredient from the skin, and taking the medicinal ingredient into the body from the paste fixed to the patch. This is proposed in a gazette (Patent Document 1).
Further, in JP-A-7-196480 (Patent Document 2), an occlusion effect that can enhance the percutaneous absorption of medicinal and active ingredients contained in externally applied drugs and cosmetics applied to the skin surface. An excellent skin covering material has been proposed.
Although these methods have proposed methods for taking medicinal ingredients from the skin, they have been practiced for a long time and clearly show how medicinal herbs are absorbed into the body. It has never been done.
No attempt has been made to incorporate vegetable ingredients and fruit components from vegetables and fruits, which are food ingredients, through the skin instead of medicinal herbs, and Japanese Patent Application Laid-Open No. 2001-178410 (Patent Document 3), 2003-25995, (Patent Document 4) and 2005-198634 (Patent Document 5) only absorbed from the mouth.
This invention implement | achieves taking in a vegetable component and a fruit component from skin by slurrying the vegetable and fruit of a foodstuff.

JP 11-335282 A Japanese Patent Laid-Open No. 7-196480 JP 2001-178410 A JP 2003-259795 A JP 2005-198634 A

Vegetables and fruits contain a variety of ingredients. These components are taken into the human body by oral intake of vegetables and fruits and by oral absorption and intestinal absorption. If the vegetable and fruit components can be absorbed from the skin, it will be possible to supply the skin directly, supply the skin through the skin instead of oral intake, and provide some nutrition from the skin when oral intake is difficult .
Vegetables and fruits are also rich in ingredients that can be expected to have a beauty effect (such as vitamin C). When components of vegetables and fruits are absorbed orally, they are transported to each organ through blood vessels through metabolism of the liver. That is, it does not act only on the part for which an effect is desired (for example, wrinkles on the face). If vegetables and fruit components can be absorbed from the skin, it is possible to act directly from the part where the effect is desired.
In the present invention, vegetables and fruits are made into a slurry so as to be easily brought into contact with the skin, and the ingredients contained in the slurry are absorbed from the skin, whereby the vegetables and fruits are supplied into the body. Further, even after the slurry is dried, this effect can be expected by addition of water, so that the slurry can be used by methods such as dipping, coating, gelation, and concentrated solution.
The present invention provides a new method and means for supplementing the body with ingredients of vegetables and fruits.

  The present invention creates a vegetable slurry and a fruit slurry containing a large amount of moisture in order to propose a new method for supplying vegetables and fruits to the body. Then, the slurry can be directly contacted with the skin to absorb components from the skin.

A description will be given according to an implementation analysis example.
Example 1 will be described.
Cabbage contains various functional ingredients including vitamin C. Specific examples of absorption of vitamin C and other components from cabbage slurry into the skin are shown below.
The cabbage was slurried with a mixer, and about 700 g was put into a plastic container having a diameter of 15 cm and a height of 25 cm. This plastic container was placed in a circulating thermostat and heated to 40 ° C. The following procedure was performed to determine the effect of the immersion in the vegetable slurry. First, both hands were washed with running water at a temperature of 38 to 40 ° C. for 1 minute, and then the right hand was immersed in the slurry for 30 minutes. The left hand was kept clean. The components of the vegetable slurry were absorbed into the body from the right hand, and it was examined that the vegetable components absorbed into the body were pumped with sweat or directly from the skin surface of the left hand. Vitamin C and other components were targeted as vegetable components, and components obtained from the skin surface of the left hand were measured with a gas chromatograph / mass spectrometer (GC / MS). The state of implementation is shown in the photograph of FIG. The photograph shows an example in which the slurry is used in a bag, and the water temperature is kept at about 38 degrees.

The sampling process in Example 1 will be described in detail. Sampling was performed using the opposite hand on the slurry, ie the left hand. First, the hand was washed with running water (for 1 minute), and while the right hand was put on the cabbage slurry, the left hand was held up and kept clean. Subsequently, the mist was sprayed on the finger with a mist spray (1% alcohol aqueous solution), and the components that came out of the sweat and the skin surface were collected. The time for keeping the left hand clean was 35 minutes (30 minutes of slurry immersion time and 5 minutes before collection from the skin surface). This sample collection was immediately after immersion. 1 hour after the immersion and 2 hours after the immersion started from the end of the immersion time of 30 minutes.
Sampling was collected from the skin surface at the tip from the second indirect of the index finger and middle finger. The solution obtained by spraying (about 0.5 ml in volume) is put in a small resin container having a capacity of 1.5 ml and dried in a vacuum centrifugal dryer (kept at 60 ° C.) for 4 to 8 hours. Dried to dryness. Next, 50 microliters of a derivatizing reagent (N, O-bis (triethylsilyl) trifluoroacetamide) was added to a small resin container to react the dried vegetable component with the derivatizing reagent. The reaction was carried out overnight in the refrigerator. The obtained sample solution was measured by GC / MS.

The results of measurement using a gas chromatograph / mass spectrometer are shown in Table 1 and FIG. Table 1 examines vitamin C in detail and shows the peak area counts obtained by GC / MS of vitamin C. As a result, it was found that almost twice as much vitamin C as that before the immersion was pumped out of the hands not immersed. This suggests that vitamin C contained in the cabbage slurry was absorbed from the surface of the hand and circulated in the body.

  FIG. 2 is a graph showing the state of pulmonary extraction of vegetable components before immersion, immediately after immersion, and 1 hour after immersion, and was collected from the sweat of the left hand and the skin surface before and after immersion in the cabbage slurry of the right hand. The chromatogram of the sample is shown. As shown in FIG. 2, in the chromatogram after the immersion, there are many peaks between the retention times of 17.5 minutes and 20 minutes as compared with those before the immersion. From the chromatogram of FIG. 2, it was confirmed that the vegetable component was absorbed into the body and a part of the component was exposed to the skin surface from the opposite hand. It is suggested that these cabbage-derived multiple components are absorbed from the hand like vitamin C and are circulating in the body.

Example 2 will be described. In Example 2, the sugar component (glucose) contained in the banana slurry was absorbed. Banana contains a lot of sugar. The sugar absorption experiment from the banana slurry to the skin was performed as follows. The banana was slurried with a mixer, and about 700 g was put into a 25 cm × 25 cm plastic bag. The plastic bag was placed in a warm bath at about 38 ° C., and the right hand washed with hot water at about 38 ° C. for 1 minute was placed in the slurry for 30 minutes. The sweat of the left hand opposite to the hand in the slurry was collected, and the sugar in the sweat was analyzed by GC / MS.
Sampling was performed in the same manner as in Example 1. That is, the sweat component and the pumping component to the skin surface were collected from the left hand by using a spraying method. The same derivatization as in Example 1 was performed, and glucose was quantified by GC / MS.

The measurement results of Example 2 are shown in Table 2. Examples for 2 subjects are shown in Table 2.
It can be seen from Table 2 that glucose is absorbed from the banana slurry into the body and part of it is coming out of the opposite hand. After 2 hours of ingestion, it was confirmed that 10 times or more of glucose had come out from the fingers of the hand compared to before ingestion.

Example 3 will be described.
In Example 3, the vegetable slurry is dried, water is added again to form a slurry, and skin absorption is performed using this slurry. Therefore, the moisture content of the vegetable slurry was measured. Table 2 shows the moisture content of each slurry of Example 1 and Example 2.

  These vegetable slurries were dried by freeze drying to form slurry powder.

Next, when water was added to the slurry powder again, it returned to the slurry state at the following ratio.
The amount of water added is shown in Table 3.

The return water described in Table 3 is water added to form a slurry, and the moisture content when the slurry is obtained by adding the return water is shown as the return water rate.
Even when the slurry is processed into a powder or a gel, it is necessary to add water again as shown in Table 3.
It becomes the vegetable slurry form like Example 1, and the moisture content is still low, but it is a vegetable slurry form, and skin absorption of the vegetable component can be expected.

Example 4 will be described.
Since the skin absorption of the vegetable slurry component is considered to be due to osmotic pressure with the skin, the moisture content of the slurry is considered to greatly affect the absorption rate of the component. It is also possible to reduce the moisture of the vegetable slurry somewhat to make the osmotic pressure equal to that of the living body.

Example 5 will be described.
In order to promptly absorb the skin of the vegetable slurry, the moisture content of the vegetable slurry can be reduced by adding a little drying treatment, and the skin pressure can be rapidly absorbed by increasing the osmotic pressure.

Example 6 will be described.
When the foot is immersed in the vegetable slurry for 30 minutes, the vegetable slurry component in the human body can be absorbed.

  The following means are desirable as the best mode for carrying out the new method of the present invention for absorbing the components of vegetables and fruits into the body. That is, vegetables and fruits are slurried with a mixer to obtain a slurry. This slurry is placed in a bag or box having an opening so that a hand can insert it into the slurry. The temperature of the vegetable slurry and the fruit slurry is preferably around 38 ° C. because it is preferably near body temperature. Immerse my hands and feet in this slurry. Although an effect can be expected even in a short time, about 30 minutes is desirable. During this time, the ingredients of vegetables and fruits are absorbed into the body through the skin where they come into contact, and nutrition is supplied to the body.

  Moreover, after slurrying vegetables and fruits with a mixer and obtaining a slurry, this is dried and solidified. Solidification is convenient for transportation and storage. In order to return the solidified product to a slurry, return water is added to obtain a slurry. The slurry is placed in a container having a large opening and brought into contact with the skin to absorb nutrients. Even a container having a shallow depth of several millimeters can be used by allowing the container material to have flexibility, so that it can be appropriately brought into contact with the skin and can be applied.

The present invention relates to a method and means for bringing a component contained in a vegetable slurry and a fruit slurry into a human body by bringing the vegetable slurry and the fruit slurry containing moisture into contact with the human skin. The present invention provides a new method and means for supplementing the body with ingredients of vegetables and fruits.
This new nutritional supplement of vegetables and fruits is effective for skin care and gentle nutrition in healthy people. It can be applied as a new nutritional supplement for patients with illness. In other words, application to patients with diseases that are difficult to ingest is effective.

  It can be used industrially as an effective use of vegetables and fruits. When producing cut vegetables, parts that cannot be produced in large quantities of products occur. These were conventionally discarded, but can be used effectively according to the present invention.

  It is the photograph which is performing contact by hand immersion to the vegetable slurry in a bag.   The analysis result by a gas chromatograph / mass spectrometer is shown about the pulsating situation of the vegetable component from the left hand accompanying immersion of the right hand in vegetable slurry.

Claims (5)

A method in which a vegetable slurry or fruit slurry containing moisture is brought into contact with human skin, and components contained in the vegetable slurry or fruit slurry are taken into the human body. The method of taking the components in the water-containing vegetable slurry and the fruit slurry into the body, wherein the water-containing vegetable slurry and the fruit slurry are adjusted to have an osmotic pressure equal to that of human cells. 2. A water-containing vegetable slurry or fruit slurry is put in a bag, and hands, feet, and arms are immersed in the bag, and held for a certain period of time so that the vegetable slurry and fruit slurry components are taken into a human body. And the method of taking in in the body the component in the vegetable slurry and the fruit slurry containing the water | moisture content of Claim 2. The ingredients contained in the vegetable slurry and fruit slurry according to claim 1, wherein the vegetable slurry and fruit slurry are dried, solidified, and added to water before use to form a slurry containing water. How to capture. In a water-containing vegetable slurry or a fruit slurry that has a large opening, a human abdomen or back is located in the opening, and the components in the slurry are taken into the body A bag to take the ingredients in the fruit slurry into the body.

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