JP2013027383A - Oral food producing negative hydrogen ion after eating - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide calcinated calcium containing foods which maintain hydrogen to produce negative hydrogen ion after eating to continuously maintain intestinal uptake of reduction potentials to increase utilization efficiency of negative hydrogen ion.SOLUTION: When used in combination in a specific ratio of calcinated calcium which maintains hydrogen to produce negative hydrogen ion after eating and scentless processed Allium sativum extract powder, reduction potentials which are possessed by negative hydrogen ions are up taken from intestinal tract overtime and are continuously maintained. The fact that efficient intestinal uptake of reduction potentials secures use of negative hydrogen ion is found. This invention provides oral foods of which the weight ratio of scentless processed Allium sativum extract to reduction calcinated calcium which produces negative hydrogen ion after eating is 1: 0.1-5.0.

Description

  The present invention efficiently absorbs negative hydrogen ions from the intestinal tract by blending calcined calcium in which hydrogen is retained so as to produce negative hydrogen ions after eating at a certain ratio with garlic odorless processed extract powder. The present invention relates to a calcined calcium-containing oral food that produces negative hydrogen ions that are promoted and maintained.

  In recent years, reducing negative hydrogen ions or active hydrogen water has an anti-oxidation effect, and food, ore-reduced water, natural mineral water, and hydrogen gas encapsulated with calcined calcium containing various negative hydrogen ions. Water is commercially available. However, in the present situation, these commercially available products are not clearly shown in vivo absorption of negative hydrogen ions, active hydrogen water, and dissolved hydrogen. Even if these are ingested, utilization efficiency cannot be increased unless the absorption of minus hydrogen ions in the body is ensured.

  Accordingly, an object of the present invention is to provide a calcined calcium-containing food that produces minus hydrogen ions after eating in order to maintain intestinal absorption of the reduction potential in order to increase the utilization efficiency of minus hydrogen ions. is there.

  As a result of intensive research to achieve the above object, the present inventors have found that when garlic odorless processed extract powder is used in combination with a calcined calcium that is produced and retained minus hydrogen ions after eating at a specific ratio, minus It was found that intestinal absorption of redox potential possessed by hydrogen ions is maintained continuously, and its utilization efficiency is ensured, and the present invention has been completed.

  That is, the present invention provides a negative hydrogen ion oral food containing calcined calcium containing hydrogen that produces negative hydrogen ions after eating and garlic odorless processed extract powder in a weight ratio of 1: 0.1 to 5.0. To do.

  The food that produces minus hydrogen ions after eating according to the present invention promotes intestinal absorption of the reduction potential exhibited by minus hydrogen ions and maintains its utilization efficiency over time.

  The calcined calcium used in the present invention to produce minus hydrogen ions after eating can be obtained by giving hydrogen that produces minus hydrogen ions after eating by reducing baking with hydrogen gas. . Garlic odorless processed extract powder is an odorless component extracted and processed after enzyme inactivation of garlic (Alliumsativum), and oxoamidin powder (processed potato) or odorless garlic extract powder processed by the same method can also be used. . However, so-called garlic powder obtained by garlic slicing, drying and powdering is not worthy of use because it reduces the intestinal absorption of the reduction potential.

In the present invention, the weight ratio of calcined calcium and garlic odorless processed extract powder to which hydrogen is added so as to produce negative hydrogen ions after eating is 1: 0.1 to 5.0, preferably 1: 0.1 to 0.1. It is desirable to set it to 3.5.
The oral food of the present invention contains calcined calcium that has been given hydrogen to produce negative hydrogen ions after eating, thereby efficiently absorbing the negative hydrogen ion reduction potential from the intestinal tract and through the hepatic portal vein to the liver. It is taken in and circulated systemically from the hepatic vein. On the other hand, in the living body, energy is constantly produced in the mitochondria by the TCA cycle, and at that time, active oxygen is inevitably produced. Among reactive oxygen species, if hydroxyl radicals remain without being erased, it is said that DNA is damaged and causes malignant tumors and various lifestyle-related diseases. Negative hydrogen ions selectively eliminate the most harmful hydroxy radicals when they remain in the body. That is, the negative radicals are converted to safe water by giving negative hydrogen ions to the hydroxyl radical. Therefore, the garlic odorless processed extract can promote intestinal absorption of minus hydrogen ion reduction potential, and can enhance the effect of preventing or improving cancer, lifestyle-related diseases and the like.

  The oral food of the present invention may be in the form of a tablet-type food, a capsule-shaped food, a granulated or powdered plastic food, but is not limited thereto. By an ordinary method, it can be prepared by appropriately combining the essential components of the calcined calcium and garlic odorless processed extract that produce negative hydrogen ions and the components allowed for other molding and filling. In addition, vitamins such as vitamin C and E used as antioxidant foods, carotene, catechin, flavonoids, and polyphenols are effective and effective in eliminating reactive oxygen species other than hydroxy radicals. Other herbs and minerals Food ingredients and the like can also be used.

  The amount of ingested minus hydrogen ion-producing oral food of the present invention is not particularly limited, but calcined calcium that produces minus hydrogen ions after eating has limited absorbability, so as an effective way to eat, it is usually one day. The calcined calcium producing negative hydrogen ions is preferably 50 mg to 1000 mg, particularly preferably about 100 mg to 600 mg. The garlic odorless processed extract is preferably about 10 to 5000 mg, particularly about 100 to 600 mg.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to these.
By a conventional method, a capsule food containing the following components in one capsule was produced using gelatin hard capsules.
(Ingredient) (mg)
Calcinated calcium 65.0
Garlic odorless extract powder 195.0
Vitamin mix 20.0
Ginseng 4.0
Cordyceps 4.0
Maca 4.0
Zinc gluconate 4.0
Lacris 4.0

Comparative example In Example, the capsule was manufactured similarly except having mix | blended the crystalline cellulose instead of the garlic odorless processed extract powder.

Reference Example In Example, instead of blending garlic odorless processed extract powder, garlic powder was blended and manufactured, and the measurement results were compared and examined in the same manner as in Examples and Comparative Examples.

Test example (Absorptive test by inverted intestinal tract)
(1) Preparation of external absorption liquid;
Take three capsules of Comparative Example and Example or Reference Example, measure 0.65 mg / mL of Tyrode solution in a cylindrical glass container with an inner diameter of 65 mm and a height of 140 mm, and dissolve the contents of each capsule. Absorption external liquid was used. This container was placed in a water bath set at 37 ° C., and the amount of water was adjusted to the height of the solution.

Absorption test by inversion intestine;
Wistar male rats (body weight around 200 g) 6-7 weeks old were preliminarily raised for 2-3 weeks and used for experiments.
(2) Preparation of absorption internal solution The small intestine (jejunum and ileum) was extracted from the rat fasted from the day before the experiment by a conventional method. This was inverted in a 37 ° C. Ringer buffer (pH 7.2) aerated with a mixed gas (O ₂ 95% / CO ₂ 5%), and the mucosa side was washed with 37 ° C. physiological saline, and then the intestinal intestine Was divided into two equal parts or four equal parts, and one end of each was ligated. This was filled with a 37 ° C. Ringer buffer through which a mixed gas was passed, and then the injection side was ligated to produce an inverted intestinal sac. The inverted intestinal sac prepared in four equal parts was suspended at the same time as the mixed gas was aerated in the external absorption liquid prepared in (1). Over time, the inverted intestinal sac was taken out at 30 minutes, 60 minutes, 90 minutes and 120 minutes respectively, and the mucous membrane side was washed with physiological saline, and then the serosa side Ringer buffer was collected and centrifuged at 3000 rpm for 10 minutes. The supernatant was used as a sample solution for redox potential measurement. On the other hand, the inverted intestinal sac prepared in two equal parts was similarly suspended, and the absorption of the redox potential for 90 minutes was similarly compared.

Measurement of redox potential;
About each sample solution for redox potential measurement obtained by (2), the redox potential at 37 degreeC was measured with the redox potential meter (ORP-203H). The results are shown in Tables 1 and 2. In addition, the sample of 0 time (at the time of a start) in absorption over time and absorption for 90 minutes was used as the Ringer buffer when filling the serosa side. In each sample, the change in absorption over time and the measured value in the absorption for 90 minutes were expressed as mean ± standard error. In addition, the significant difference test between the two groups of Examples and Comparative Examples at each time in the time-dependent change in Table 1 is carried out by performing the variance test by F-test by Excel and then performing the t-test of two samples according to the variance test. went. In Table 2, the absorption measurement values for 90 minutes were tested in the same manner as in Table 1 for the significant difference test between Examples and Comparative Examples and between Comparative Examples and Reference Examples.

  As is clear from the results in Table 1, the reduction potential absorption promotion was observed after 60 minutes in the examples combined with the garlic odorless processed extract compared to the comparative example. In particular, the reduction potential absorption values at 90 minutes and 120 minutes were significantly different at a risk rate of 0.5%. In Table 2, the Example clearly had a higher reduction potential absorption value in 90 minutes than the Comparative Example, and a significant difference was recognized at a risk rate of 0.5%. The reference example showed a lower value than the comparative example, but no significant difference was observed. Therefore, the reference example, that is, garlic powder, showed a tendency to suppress the reduction potential absorption of the comparative example, that is, calcined calcium.

Claims (1)

Oral food containing a garlic odorless processed extract powder having a weight ratio of 1: 0.1 to 5.0 with respect to calcined calcium that retains hydrogen so as to produce negative hydrogen ions after eating.