JP2011236149A - In-vivo antioxidant - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an in-vivo antioxidant that has high effects and is safe; and to provide a food and beverage, a medicine and a perfume composition that contains the antioxidant.SOLUTION: The in-vivo antioxidant includes at least one of plants of the families Lamiaceae, Lauraceae, Myrtaceae and Compositae, an extract of the plant or a fraction of the extract of the plant as an active ingredient. The food and beverage, the medicine and the perfume composition comprise the antioxidant.

Description

  The present invention relates to a novel in-vivo antioxidant derived from Lamiaceae, Camphoraceae, Myrtaceae, and Asteraceae plants, and food / beverage products, pharmaceuticals, and fragrance compositions containing the antioxidant.

Originally, active oxygen is necessary for living bodies, and plays an important role in defense against bacteria and viruses, intracellular signal transmission, and the like.
However, excess reactive oxygen causes degradation, degeneration, and damage to lipids, proteins, and DNA in vivo, respectively. Arteriosclerosis, cerebral infarction, heart disease, cancer, cirrhosis, diabetes, neurological disease, kidney disease, immaturity It leads to many diseases such as retinopathy of childhood, senile cataract, gastric ulcer, duodenal ulcer, Alzheimer's disease, Down's syndrome, Parkinson's disease, collagen disease, progressive systemic sclerosis. In order to eliminate surplus active oxygen, antioxidants, antioxidant enzymes, etc. in the body are necessary, so consumers' interest and needs to actively consume antioxidant foods are increasing.

As an in-vivo antioxidant, an aminocarbonyl reaction product (Patent Document 1), a lactic acid bacillus cell or fungus body extract (Patent Document 2), a boroboroda plant Mirapuama (Patent Document 3), lignans and the like Foods such as edible fats and oils containing tocopherol (Patent Document 4), flaxseed lignan (Patent Document 5), broccoli seeds or germinated broccoli (Patent Document 6), and egg white hydrolyzate (Patent Document 7) have been proposed.
However, depending on the difference in the active ingredient of each in vivo antioxidant, the action point and action time in vivo are different, so the intake of multiple antioxidants is recommended and further in vivo antioxidants are recommended. There is a need to provide agents.

It is well known that spices used for flavoring foods also have antibacterial and antioxidant activities. In fact, it is also used as an antioxidant applied to cosmetics, pharmaceuticals, and foods by utilizing its high antioxidant activity (Patent Document 8, Non-Patent Document 1, Non-Patent Document 2).
However, there are many unclear points as to whether the antioxidant activity against food directly reflects the in vivo antioxidant activity of animals including humans, and the antioxidant activity of spices was evaluated as an in vivo antioxidant. There are no examples of active use. The in vivo antioxidant activity of spices is clarified by ingesting the spices orally and measuring the antioxidant activity after digestion, absorption and metabolism.

Japanese Patent No. 2686934 JP-A-4-64034 Japanese Patent Laid-Open No. 10-139678 JP 2000-210018 JP 2005-278429 A JP 2008-74816 A JP 2008-156344 JP Japanese Patent Laid-Open No. 8-119869

J. Agric. Food Chem., 2001, 49, 5165-5170 J. Agric. Food Chem., 2004, 52, 4026-4037

  The problem to be solved by the present invention is derived from food ingredients that have been used for food for a long time and have been sufficiently confirmed to be safe, in vivo antioxidants having high effects, and foods and drinks containing such drugs, It is to provide a pharmaceutical and a fragrance composition.

The present inventors have intensively studied to provide an in-vivo antioxidant having high versatility, high antioxidant activity, and no problem in safety.
As a result, the present inventors have found that Lamiaceae plants, Camphoraceae plants, Myrtaceae plants, and Asteraceae plants have excellent in vivo antioxidant activity, and have completed the invention.

That is, the present invention is as follows.
(1) An in vivo antioxidant containing as an active ingredient at least one species of Lamiaceae, Camphoraceae, Myrtaceae, Asteraceae, an extract of the plant, and a fraction of the extract of the plant.
(2) Labiatae plants include oregano (Origanum vulgare), Majorana hortensis, summer savory (Satureja hortensis), winter savory (Satureja montana), rosemary (Rosmarinus officinalis), lemon balm (Melissa officinalis), true lavender ( Lavandula angustifolia, Lavandula latifolia, Lavandula xintermedia, Thymus vulgaris, Thymus subsp. Serphyllum, Thymus
serphyllum L. subsp. quinquecostatus), peppermint (Mentha x piperita), mint (Mentha arvensis L. var. piperascens), horse mint (Mentha longifolia), penny royal mint (Mentha pulegium), spearmint (Mentha spicata) Yes, camphoraceae are Cinnamomum camphora, cassia (Cinnamomum japonicum), Nikkei (Cinnamomum sieboldii), tamaranikei (Cinnamomum tamala), cinnamon (Cinnamomum zeylanicum) The plant is one of Syzygium aqueum, Clove (Syzygium aromaticum), Syzygium jambos, Syzygium malaccensis, Syzygium samarangense, and Asteraceae (Artemisia dracunculus) Artemisia absinthium), ginseng (Artemisia annua), Common carrot (Artemisia apiacea), Artemisia capillaris, Artemisia cina, Artemisia japonica, Artemisia maritima, Artemisia maritima, Artemisia princeps, Artemisia princes, Artemisia schmidt Agent.
(3) A food and drink for in vivo antioxidants, a pharmaceutical for in vivo antioxidants, or a perfume composition for in vivo antioxidants, characterized by containing the above in vivo antioxidants.

Ingestion of an in vivo antioxidant containing the extract of the present invention as an active ingredient suppresses the generation of excess active oxygen in the body, and thus can prevent arteriosclerosis, cancer, inflammation and the like.
That is, according to the present invention, a safe and safe food or pharmaceutical composition that improves in vivo antioxidant properties can be provided. The composition of the present invention can improve in vivo antioxidant properties. In vivo antioxidant properties cause deterioration, degeneration, and damage to lipids, proteins, and DNA, respectively, and are greatly involved in many diseases such as lifestyle-related diseases such as arteriosclerosis, cerebral infarction, heart disease, and cancer. These preventions can be expected.

It is the graph which showed the influence on the amount of lipid peroxide production in plasma by oral ingestion of samples 1-8. It is the graph which showed the influence on the amount of lipid peroxide production in plasma by oral ingestion of samples 9-11. It is the graph which showed the influence on the ORAC value (reactive oxygen scavenging ability) in the whole plasma by the oral intake of the samples 1-8.

The in vivo antioxidant composition of the present invention contains at least one selected from Lamiaceae, Camphoraceae, Myrtaceae, Asteraceae, an extract of the plant or a fraction of the extract of the plant as an active ingredient To do.
Lamiaceae plants include oregano (Origanum vulgare), marjoram (Majorana hortensis), summer savory (Satureja hortensis), winter savory (Satureja montana), rosemary (Rosmarinus officinalis), lemon balm (Melissa officinalis), and true lavender (Lavandula) ), Hiroharabender (Lavandula latifolia), Lavandine (Lavandula × intermedia), Thymus vulgaris, Thymus subsp. Serphyllum, Thymus serphyllum L. subsp. Quinquecostatus, Peppermint ), Mint (Mentha arvensis L. var. Piperascens), horse mint (Mentha longifolia), penny royal mint (Mentha pulegium), spearmint (Mentha spicata).

  The camphoraceae includes Cinnamomum camphor, Cinnamomum cassia, Cinnamomum japonicum, Cinnamomum sieboldii, Cinnamomum tamala, and Cinnamomum zeylanicum.

The myrtaceae plant is any one of Syzygium aqueum, clove (Syzygium aromaticum), black peach (Syzygium jambos), black peach (Syzygium malaccensis), and lamb (Syzygium samarangense).
As for the Asteraceae plants, Taragon (Artemisia dracunculus), Artemisia absinthium, Artemisia annua, Chinese carrot (Artemisia apiacea), Artemisia capillaris, Artemisia cina, Artemisia cina, Artemisia pug (Art) (Artemisia maritima), mugwort (Artemisia princeps), and chives (Artemisia schmidtiana).

In the antioxidant of the present invention, each part of the above-mentioned raw materials (whole plant, leaves, flowers, stems, roots, seeds, bark, etc.) may be used as they are, and these are dried and dried or pulverized after drying. Powder can also be used. In addition, these may be extracts or powders obtained by combining known techniques such as solvent extraction, pressing, enzymatic decomposition, supercritical extraction, concentration, dilution, solid-liquid separation, and purification alone or in combination.
At this time, solvent extraction is mentioned as a preferable method. Examples of the solvent used include water, methanol, ethanol, isopropanol, acetone, 1,3-butylene glycol, ethylene glycol, propylene glycol, glycerin, acetic acid, ethyl acetate, ether, hexane, and a mixed solvent thereof. Of these, water, ethanol and an aqueous ethanol solution (ethanol concentration: 10 to 90%) are particularly preferable.

The amount of the solvent to be used is not particularly limited, but is usually 0.5 to 50 parts by weight, preferably 1.0 to 30 parts by weight, and particularly preferably 5.0 to 1 part by weight of the dried plant. Used at 20 parts by mass. When the amount of the solvent is less than 0.5 with respect to 1 part by mass of the dried plant body, extraction may not be sufficient depending on the type of the solvent, and when the amount of the solvent exceeds 50 parts by mass, it is not economically advantageous. There is. As an extraction method, it can be obtained as it is or by immersing the pulverized product in a suitable extraction solvent, a method of stirring under heating (room temperature to the boiling point of the solvent), or the like. For example, a method of obtaining an extract by stirring a plant pulverized product in 50% ethanol at room temperature for 10 to 60 minutes, or extracting a plant pulverized product by stirring in water at 100 ° C. under reflux for 30 to 60 minutes The method of obtaining a thing etc. are mentioned.
An aroma component may be removed from the extract obtained by the extraction operation. Methods for removing aroma components from the extract include solvent extraction (eg, US Pat. No. 3,950,266), supercritical carbon dioxide (eg, JP-A-3-9985), and synthetic adsorption resin. A method to be used (for example, JP-A-2003-105337 3) can be used alone or in appropriate combination.

Moreover, you may fractionate the obtained extract. In particular, fractionation with a synthetic adsorbent is preferred. The synthetic adsorbent used in the present invention is generally an insoluble three-dimensional crosslinked structure polymer and has substantially no functional group such as an ion exchange group.
As the synthetic adsorbent used in the present invention, the matrix is a styrene-based styrene-divinylbenzene copolymer, for example, “Separ beads SP70 (trade name)” manufactured by Mitsubishi Chemical Corporation (pore distribution: pore volume 1.6 mL). / G, specific surface area 870 m ² / g, maximum frequency radius 71 mm) and “Diaion HP20 (trade name)” (pore distribution: pore volume 1.3 mL / g, specific surface area 590 m ² / g, maximum frequency radius Can be used, but is not limited to these.

  In the in-vivo antioxidant of this invention, you may contain the other arbitrary component normally used for food-drinks or a medicine. Optional ingredients used include, for example, sweeteners, colorants, preservatives, thickening stabilizers, antioxidants, bittering agents, acidulants, emulsifiers, reinforcing agents, manufacturing agents, excipients, disintegrants, binders , Lubricants, coating agents, plasticizers, fragrances and the like, and these can be added to be used as various preparations and dosage forms.

  Examples of the fragrance that can be further used in the present invention include ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, isothiocyanic acid. Allyl, 3-butenyl isothiocyanate, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, indole and its derivatives, γ-undecalactone, esters, ethyl vanillin, ethers, eugenol , Octanol, octanal, ethyl octoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoacetate Mill, ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol 1,8-cineole, fatty acids, aliphatic higher alcohols, aliphatic higher aldehydes, aliphatic higher hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, Terpineol,

Limonene, pinene, myrcene, tapinolen, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethyl acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, Phenol ethers, phenols, furfural and derivatives thereof, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, Benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranilate, methyl β-naphthyl ketone, Synthetic or naturally derived fragrances such as dl-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalol, citrus essential oils such as orange, lemon, lime, grapefruit, apple, banana, Fruit-based essential oils such as grapes, melons, peaches, pineapples, and strawberry, or recovered flavors, milk-based extract flavors such as milk, cream, butter, cheese, and yogurt, and flavors such as green tea, oolong tea, tea, coffee, and cocoa. Asanomi, Asafetida, Ajowan, Anise, Angelica, Fennel, Turmeric, Oregano, Allspice, Orange Nope, Pepper,

Cassia, chamomile, mustard, cardamom, curry leaf, licorice, caraway, gardenia, cumin, watercress, clove, poppy flea, caper, pepper, sesame, coriander, sassafras, saffron, savory, salvia, salamander, cinnamon, charlotte, juniper Berry, Ginger, Star Anise, Horseradish, Celery, Sorrel, Thyme, Onion, Tamarind, Tarragon, Chives, Dill, Pepper, Nutmeg, Mugwort, Nigera, Carrot, Garlic, Basil, Parsley, Vanilla, Paprika, Hysop, Fenegrik Spice extracts from horseradish, marjoram, ginger, lavender, linden, lemongrass, lemon balm, rose, rosemary, laurel, wasabi, etc. Iceland moss, red gecko, akebi, Asa, Asafetida, Asian Tam, Ajowan, Azuki, Asparagus Linea Alice, Apple Mint, Artichoke, Anise, Avocado, Achacha, Amatazuru, Amiga Sayuri, Amiris, Almond, Aritassia, Arcana, Artemisia, Arcana Alfalfa, aloe, angostura, angoraweed, apricot, chanterelle, angelica, amber, ambergris, ambret, squid, licorice, rush, east, pitberry, strawberry, fig, ginkgo, wild fox, ylang-ylang, iwaogi, imperatoria, inmoltel , Winter Green, Water Cress, Uguigi, Turmeric, Usbasaishin, Woodruff, Sea Urchin, Ume, Oolongcha, Segoma, Plover, shrimp, shrimp, elgeron, elder, elephantock, elephant pen, elemi, engosaku, enju, endive, european thistle, oren, psyllium, okazeli, krill, oak, oak moss, okera, osmanthus, opoponax, ominae shisen , Origanum, orris, olibanum, olive,

Allspice, Orange, Orange flower, Cai, Kainin, Cacao, Oyster, Kasai, Cashew nut, Cascara, Cascarilla, Castrium, Katakuri, Cutlet obsi , Crow birch, guarana, calamus, galanga, currant, carissa, karin, cardamom, galvanum, curry, kawamidori, licorice, gambia, kanran, kiwifruit, kikaratake, kikyo, chrysanthemum, jellyfish, swordfish, scallops, yellowfin aloe Hosta, Gymnema sylvestre, Catnip, Caraway, Calop, Cucumber, Kiraya, Kinmizuhiki, Guava, Guayak, Kuko, Kusas Kazura, Kuboke, Kudzu, Kusunoki, Kusunohagiwa, Gooseberry, Gardenia, Kubaba, Bearberry, Gummy, Cumin, Ground Ivy, Clara, Clarisage, Cranberry, Chestnut, Walnut, Cream, Grain of Paradise, Cretadithanny, Grapefruit, Clover, Clove , Chromoji, Chlorella, Mulberry, Squasher, Caper, Ghetto, Cade, Kebraco, Gelmander, Kentur, Kemponashi, Gennoshouko, Kouji, Kodatake, Kocha, Kohone, Coca, Koganebana, Kokuto, Kokului, Coconut, Goshuyu, Koshu , Costmary, copaipa, coffee, kobushi, burdock, sesame, cola, coriander, coltsfoot, golden rod, colombo, consai, conzlango

Comfrey, Cypress, Fish, Sakura, Cherries, Pomegranate, Salmon Cass, Sasa, Sasakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Salamander, Salsaparilla, Salsify, Sarnosica, Hawthorn, Sanshuyu, Salamander, Santa Herb, Sandalac , Sandalwood, sandal red, shiitake, gene, cedar, citrus, citronella, sinus, civet, simarouba, shimeji, peonies, jasmine, janohige, jaborandi, charlotte, shukusha, juniper berry, ginger, ginger, ginger, ginger Shoro, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Daffodil, Sugi, Star anise, Star fruit, Stylax, Suppon, Suppontake, Zu Rabetz, Snake Root, Spike Nard, Spruce, Purslane, Slow Berry, Savory, Ginger, Sage, Zedary, Senega, Geranium, Celery, Senkyu, Centauria, Sengen, St. John's Walt, Senna, Sauce, Diou, Soy, Thyme, Bamboo Shoot , Octopus, Tade, Davana, Eggs, Eggs, Onions, Tamarind, Damiana, Tamogitake, Tarragon, Taranoki, Tansy, Tangerine, Dandelion, Cherimola, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Chichitake, Chives, Chervil, Champaca , Tuberose, dung beetle, tilata, tsukushi, moon cake,

Ivy, camellia, camellia, green carrot, tsudokudami, diatang, tissuru, ditany, dill, dates, daidai yak, tenma, capsicum, touki, dandelion protein citrus, dandelion, corn, dokudami, tomato, dog dragon Brad, Dorian, Truffle, Truval Sam, Tonka, Naginata Koju, Pear, Naster Siam, Nuts, Natto, Jujube, Nutmeg, Nadesico, Nameko, Narake, Nyauri, Nusankin Bayo Eki, Carrot, Cinnik, Mouse Mochi, Nettle, Nemunoki, Knotgrass, violet, pineapple, hibiscus, malt, chickweed, basil, lotus, lotus cup, perth cup, parsley, butter, butter oil, butter Luke, birch, honey, patchouli, buck bean, hakkoshu, hakkounyuu, hakkoumieki, passion fruit, hataketake, buffalo berry, pearl barley, chanterelle, banana, vanilla, honeysuckle, papaya, barberry, clam, hamasuge, hamanus, hamabo Rose, Palmarosa, Pandana, Van Reishi, Hikikoshi, Hishi, Pistachio, Hyssop, Hickory, Peanut, Hinoki, Hiba, Pipsisiwa, Himehagi, Hyacinth, Oyster Mushroom, Biwa, Betel Nut, Feijoa, Fenegrik, Fennel, Fujibama Fusuma Petit grain, butch, grapes, grape salmon, peach, beech, beech, black caraway, blackberry, plum, Lionia, prickly ash, primrose, prunera, blueberry, breadfruit, hay, bay, hazelnut, vetiver, batel, safflower, penny royal, snake, pepino, peptone, bergamot, bergamot mint, peruvian sam, verbena, veronica, benzoin , Boad Rose, Hoa Hound, Hou, Bakitake, Housho, Bow Fu, Whey, Honoki, Horse Radish, Button,

Hop, poppy, poplar, poppo, jojoba, squirt, bordeaux, bolognia, maitake, magwalt, marshmallow, marjoram, mastic, masoy, matabavi, machiko, pine, pine mushroom, mushroom, matsutake, matsubusa, matsuhodo, matecha, bean, Marigold, Maruba Daio, Quince, Malene, Mallow, Mango, Mangosteen, Mikan, Mishima Saiko, Miso, Mitsumata, Beeswax, Meat, Mimosa, Myoga, Milk, Milte, Milfoil, Myrrh, Milovaran, Mugicha, Musk, Murasaki, Mesquite, Meadow Sweet, Mejijiki, Maple, Melissa, Melilot, Melon, Mosengokeki, Moniria Baiyoueki, Mominoki, Peach, Morohaya, Yakuchi, Yamamomo, Eucalyptus, Yukinoshita, Yuzu, Yucca Lily, Yosai, Yorogusa, Lions Foot, Lychee, Life Everlasting Flower, Lime, Lilac, Lacanca, Lacancho, Raspberry, Latania, Radish, Labdanum, Lavender, Langwald, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofunso, Ryokucha, apple, linden, gentian, roux, borage, reseda, lemon, lemongrass, forsythia, lotus, renbu, rosemary, lobe, laurel, longagoza, horseradish, cottonweed, wormwood, worm seed Natural fragrances obtained from bracken, bracken, bracken, etc. are exemplified and used as appropriate.

  The addition amount of the fragrance is not particularly limited, but is generally 0.0001 to 50% by mass, preferably 0.001 to 30% by mass in the composition containing the in vivo antioxidant of the present invention, Most preferably, it mix | blends so that it may become the addition amount of 0.01-10 mass%. The usage form of the in vivo antioxidant of the present invention can be used as it is or in a diluted state, an emulsified state, and various powdered preparations.

In order to produce a food or drink containing the in-vivo antioxidant according to the present invention, the component produced by the above method or a preparation thereof can be used. Granules, granules, tablets, capsules, soft capsules, pastes and the like can be used.
This food and drink may be used for food as it is, and used by adding it to various foods (for example, ham, sausage, kamaboko, chikuwa, bread, butter, powdered milk, confectionery, etc.) or water, alcoholic beverages, fruit juice, milk It may be used by adding to beverages such as soft drinks.
When the in vivo antioxidant of the present invention is used as a pharmaceutical, it can be used in various dosage forms as it is, but preferably a tablet, a pill, a powder, a syrup, an emulsion, a liquid, a capsule, or an injection. It is used as such a formulated internal medicine.

  The intake amount of the in vivo antioxidant of the present invention is appropriately selected and determined according to age, body weight, symptoms, degree of disease, form of medicine or food and drink, etc., for example, 1 mg per day as an extracted and dried powder About 10 to 10 g, preferably 10 to 1 g, and may be taken in several divided doses a day.

EXAMPLES Hereinafter, although an Example etc. are given and this invention is further demonstrated, this invention is not limited to these.
[Production Example 1]
15 kg of water was added to 1 kg of the dried oregano leaf, and the mixture was extracted by heating under reflux for 1 hour. After cooling, the residue obtained by filtering off the residue was concentrated under reduced pressure to obtain 2 kg of extract.
Oregano for dried marjoram leaves, winter savory leaves, rosemary leaves, lemon balm leaves, true lavender flowers, clove buds, cassia bark, thyme leaves, peppermint leaves, and tarragon leaves Extraction was performed in the same manner as for leaves to obtain 2 kg of extract.

[Production Example 2]
It was immersed in 20 kg of 50% ethanol solution in 1 kg of a dried product of oregano leaves and extracted with stirring at room temperature for 10 minutes. Distilled water was added to this extract to adjust the ethanol concentration to 30%, and the solution was introduced into a column (diameter 135 mm × length 120 cm) packed with a synthetic adsorbent “SEPABEADS ^(R) SP70” manufactured by Mitsubishi Chemical Corporation. Furthermore, a fraction containing an antioxidant was eluted by flowing a 30% aqueous ethanol solution.
The solid content obtained by concentrating and drying this was used as Sample 1 as shown in the following table.
Oregano's dried products of marjoram leaves, winter savory leaves, rosemary leaves, lemon balm leaves, true lavender flowers, clove buds, cassia bark, thyme leaves, peppermint leaves, tarragon leaves Extraction and fractionation were carried out in the same manner as for the leaves, and the solid content obtained by concentrating and evaporating each elution fraction was obtained as shown in the following table.
It was set to 1.

[Test example] Measurement of in vivo antioxidant activity (1) Outline The mice were orally administered each of the samples 1 to 11 obtained in Production Example 2 at a dose of 1000 mg / kg body weight, and plasma collected 1 hour later was used. The ex vivo system was evaluated for antioxidant activity. The ex vivo system antioxidant activity was evaluated by the ability to suppress lipid peroxide generation when an oxidation inducer was added to plasma and the plasma ORAC (Oxygen Radical Absorbance Capacity) value.

(2) Animal experiment method In experiment (I), samples 1 to 8 were each dissolved in a 0.5% carboxymethylcellulose (CMC) solution to a concentration of 10%. Slc: ddY mice (manufactured by SLC Japan, 8 weeks old, male) treated with fasting for 15-18 hours were divided into 9 groups with 7-8 mice per group, and samples 1-8 were forcibly administered at a dose of 1000 mg / kg Orally administered. A 0.5% CMC solution was forcibly administered orally to the control group. One hour after administration of each sample, blood was collected from the abdominal aorta to prepare plasma.

In Experiment (II), Samples 9 to 11 were each dissolved in a 0.5% CMC solution so as to have a concentration of 10%. Slc: ddY mice (8 weeks old, male) treated with fasting for 15-18 hours were divided into 4 groups with 7-8 mice per group, and samples 9-11 were orally administered by gavage at a dose of 1000 mg / kg. A 0.5% CMC solution was forcibly administered orally to the control group, and the subsequent operation was performed in the same manner as in Experiment (I).
In any mouse of Experiments (I) and (II), no side effects were observed due to oral intake of the sample.

(3) Effect of oral intake of samples 1 to 11 on lipid peroxide production in plasma 50 μl of plasma obtained in animal experiments (I) and (II) was added to CuSO ₄ (100 mM, 2.5 μl) as an oxidizing agent. ) Was added and allowed to stand at 37 ° C. for 120 minutes. The amount of lipid peroxide produced thereby was quantified as a TBARS (Thiobarbituric Acid Reactive Substances) value.
Specifically, 500 μl of 20% trichloroacetic acid solution and 500 μl of 0.67% thiobarbituric acid solution were added to the plasma after incubation, and the mixture was warmed in a hot water bath at 80 to 100 ° C. for 20 minutes and then cooled with ice. .
1 ml of butanol: pyridine (15: 1) was added as a mixed solvent, and after stirring and mixing, the mixture was centrifuged at 8000 rpm, 5 min, and 20 ° C. 200 μl of the supernatant was taken, the absorbance was determined at 540 nm, and converted to a calibration curve prepared with malondialdehyde, and used as the TBARS value in plasma.
As shown in FIGS. 1-1 and 1-2, marjoram, winter savory, lemon balm, true lavender and cassia significantly suppress the formation of lipid peroxides, and oregano, rosemary, clove, thyme, peppermint, tarragon Tended to suppress the formation of lipid peroxide.

(4) Influence of oral intake of samples 1 to 8 on plasma ORAC level The plasma obtained in animal experiment (I) was multiplied by 300 with 75 mM phosphate buffer (pH 7.0), and 96-well black microplate Of 15 μl was dispensed. Add 150 μl of 0.2 μM Fluoresein solution and let stand at 37 ° C. for 10 minutes, then add 60 μl of 30 mM 2,2′-Azobis (2-amidinopropane) dihydrochloride (AAPH) solution and incubate at 37 ° C. Changes in fluorescence intensity were measured every minute for 120 minutes using a fluorescence plate reader (“Synergy 2 (trade name) manufactured by BioTek) (excitation 485 nm, detection 535 nm).
Using the ability to suppress the decay of fluorescence intensity due to AAPH radical as an index, the concentration was evaluated in terms of Trolox concentration.
As shown in FIG. 2, marjoram, winter savory, rosemary, lemon balm, true lavender, clove and cassia significantly increased ORAC levels in plasma compared to the control group.

[Example 1] (mixed tea beverage)
To 500 ml of hot water at 90 ° C, add 1 g of green tea leaves, 8 g of hatomugi, 1 g of barley, 0.2 g of brown rice, 0.2 g of puer tea, 0.1 g of dokudami tea, 0.1 g of habucha and 0.1 g of chicory. For 8 minutes.
After extraction, solid-liquid separation is performed, and 0.1 g of vitamin C and water are added to make 10000 ml. After adjusting the pH to 5.5 with sodium hydrogen carbonate, the oregano extract of Production Example 2 is adjusted to 0.1%. Addition to obtain a mixed tea beverage.

[Example 2] (Soft drink)
Add 30 mg of Valencia orange juice, 3 ml of lemon juice, 1.5 g of fructose, 0.5 g of citric acid, 100 mg of vitamin C, add 100 mg of the marjoram extract of Production Example 2, add water to make 100 ml, and after stirring well, enclose carbon dioxide. Got a soft drink.

[Example 3] (chewing gum)
100 g of sugar, 0.5 g of fragrance, and 30 g of 1% aqueous solution of winter savory extract of Production Example 2 were added to 50 g of gum base, kneaded using a kneader, and completed after molding.

[Example 4] (Biscuits)
100 g of powerful powder, 100 g of shortening, 40 g of white sucrose, 30 g of weak flour, 20 g of water, 10 g of rosemary extract of Production Example 2, 4 g of full fat powdered milk, and 0.6 g of baking soda were mixed and molded to obtain biscuits.

[Example 5] (Candy)
After mixing 280 g of starch syrup, 360 g of granulated sugar, and 120 g of the lemon balm extract of Production Example 2, the mixture was heated to 155 ° C. Then, it cooled to 120 degreeC, citric acid 12g, the fragrance | flavor 1.2g, and glycerol 50g were added, and it completed after shaping | molding and cooling.

[Example 6] (Granule)
To 5.0 g of the true lavender extract of Production Example 2, 5.0 g of lactose and 5.0 g of corn starch were added and kneaded, granulated, dried and sized.

[Example 7] (Capsule)
After thoroughly mixing 5.0 g of the clove extract of Production Example 2, 5.0 g of corn starch, 5.0 g of lactose, and 1.0 g of crystalline cellulose, the capsules were filled into 40 capsules.

[Example 8] (Tablet)
After thoroughly mixing 2.0 g of corn starch, 50 g of lactose, 0.2 g of calcium stearate, and 1.8 g of talc with 50 g of the cassia extract of Production Example 2, the mixture was compressed by a tableting machine to obtain a tablet having a weight of 0.52 g. 200 tablets were produced.

  According to the present invention, an in vivo antioxidant can be provided. By taking it, it can be expected to obtain a preventive or ameliorating effect on symptoms involving active oxygen.

Claims (7)

  An in vivo antioxidant containing, as an active ingredient, at least one selected from the group consisting of Labiatae, Camphoraceae, Myrtaceae and Asteraceae.   An in vivo antioxidant containing, as an active ingredient, at least one extract selected from the group consisting of Lamiaceae, Camphoraceae, Myrtaceae and Asteraceae plants.   An in-vivo antioxidant comprising, as an active ingredient, a fraction of at least one extract selected from the group consisting of Lamiaceae, Camphoraceae, Myrtaceae and Asteraceae. Lamiaceae plants are Origanum vulgare, Majorana hortensis, Summer savory (Satureja hortensis), Winter savory (Satureja montana), Rosemary (Rosmarinus officinalis), Lemon balm (Melissa officinalis), True lavender (Lavandula) , Hiroharabender (Lavandula latifolia), Lavandine (Lavandula × intermedia), Thymus vulgaris, Thymus subsp. Serphyllum, Thymus serphyllum L. subsp. Quinquecostatus, Peppermint (M) And at least one selected from the group consisting of mint (Mentha arvensis L. var. Piperascens), horse mint (Mentha longifolia), penny royal mint (Mentha pulegium) and spearmint (Mentha spicata),
A camphoraceae plant is at least one species selected from the group consisting of Cinnamomum camphora, Cinnamomum cassia, Cinnamomum japonicum, Cinnamomum sieboldii, Cinnamomum tamala, and cinnamon (Cinnamomum zeylanicum) And
The myrtaceae plant is at least one selected from the group consisting of Syzygium aqueum, clove (Syzygium aromaticum), black peach (Syzygium jambos), yellow peach (Syzygium malaccensis), and lamb (Syzygium samarangense),
Asteraceae plants are Artagonia (Artemisia dracunculus), Artemisia absinthium, Artemisia annua, Artemisia apiacea, Artemisia capillaris, Artemisia cina, Artemisia cina, Artemisia pug The in vivo antioxidant according to any one of claims 1 to 3, which is at least one selected from the group consisting of Artemisia maritima, Artemisia princeps, and Artemisia schmidtiana.   A food or drink for in vivo antioxidants, comprising the in vivo antioxidant according to any one of claims 1 to 4.   An in-vivo antioxidant pharmaceutical comprising the in-vivo antioxidant according to any one of claims 1 to 4.   An in-vivo antioxidant perfume composition comprising the in-vivo antioxidant according to any one of claims 1 to 4.

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