JP3568201B1 - Health foods and beverages - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a blood fluidity improving composition which improves blood fluidity and has an excellent vascular protective effect.
SOLUTION: Proanthocyanidin is used as an active ingredient. Further contain ascorbic acid or a derivative thereof. The composition may be a food or pharmaceutical composition that improves blood flow. This composition is particularly useful as a beverage.
[Selection diagram] None

Description

  The present invention relates to a composition for improving blood fluidity comprising proanthocyanidin as an active ingredient. The composition may be a food or pharmaceutical composition that improves blood flow. Further, the present invention further provides a beverage (beverage composition) containing proanthocyanidin and ascorbic acid or a derivative thereof. This beverage is useful as a beverage having a blood fluidity improving effect.

  In recent years, due to changes in the living environment such as westernization of dietary habits, lack of exercise, and excessive stress, diseases related to blood and circulatory system such as arteriosclerosis and cerebral infarction, and blood such as hyperlipidemia and diabetes Diseases that adversely affect the circulation are increasing. It has been pointed out that these diseases cause a decrease in blood flow in microvessels and capillaries, and thus may have various adverse effects on living organisms. It has also been pointed out that blood flow is related to skin itching, fatigue, high blood pressure and the like.

  In general, blood circulation, that is, blood flow, is (1) that blood fluidity deteriorates due to high lipid and high blood sugar, and (2) blood cell fluidity, that is, the flexibility and adhesion of red blood cells and white blood cells are reduced. And (3) the aggregation ability of platelets is increased. In particular, blood cells such as red blood cells and white blood cells are said to occupy about 40% of the volume of blood, and particularly affect blood fluidity in fine blood vessels. When such a state in which the blood flow is reduced continues for a long time, for example, vascular flexibility is lost, erythrocyte flexibility is reduced, erythrocytes or leukocytes are easily clogged in microvessels, and thrombus is easily formed. Phenomena, etc., which contribute to the development of the above-mentioned circulatory diseases. In severe cases, the flow of blood stops and necrosis of the tissue around it occurs. Therefore, "easiness of blood flow in a living body" has been regarded as important in maintaining health.

To date, a number of foods and food components that may improve blood flow have been reported. For example, familiar foods include black vinegar and dried ume. Patent Document 1 reports that a polar solvent extract of fish bile improves blood fluidity. Further, Patent Document 2 reports that glucosamine salts or glucosamine derivatives prevent thrombus or improve blood fluidity. However, the improvement of blood flow is mainly due to the effect on blood fluidity, and the improvement of blood flow and the strength and elasticity of blood vessels at the same time as the improvement of blood flow, that is, a food or pharmaceutical containing a component having a vascular protective effect No composition is provided. On the other hand, Patent Document 3 discloses that a wine juice cake extract has an effect that is superior to a polyphenol-containing extract with respect to a blood vessel strengthening effect. However, no study has been made on the fluidity of blood.
JP-A-7-138168 JP-A-2002-97143 JP 2000-135071 A

  Therefore, there is a need for a blood fluidity improving composition that truly improves blood flow in a living body, that is, improves blood fluidity and has an excellent vascular protective effect.

  Therefore, the present inventors have conducted intensive studies on a composition for improving fluidity of blood in the body, and found that a composition containing proanthocyanidin as an active ingredient has excellent blood fluidity improving action and vascular protective action. Was found. This improvement in the fluidity of blood is considered to be due to the improved fluidity of blood cells such as red blood cells and white blood cells.

  That is, the blood fluidity improving composition of the present invention contains proanthocyanidin and ascorbic acid or a derivative thereof.

  In a preferred embodiment, the composition is a composition that improves blood cell fluidity.

  In a further preferred embodiment, at least 20% by weight of the proanthocyanidin is composed of OPC (oligomeric proanthocyanidin).

  The present invention also relates to a beverage containing proanthocyanidin and ascorbic acid or a derivative thereof.

  In a preferred embodiment, the proanthocyanidin and ascorbic acid or a derivative thereof are contained in a weight ratio of 1: 0.1 to 500.

  In a preferred embodiment, the proanthocyanidin is contained in the beverage at a concentration of 1 mg / L or more.

  In a preferred embodiment, the beverage is a tea beverage.

  In a preferred embodiment, the beverage has a blood fluidity improving effect.

  As described above, ingestion of a composition containing proanthocyanidin as an active ingredient not only provides an excellent blood fluidity improving effect but also a vascular protective effect. Further, when a composition containing ascorbic acid is ingested, more excellent effects can be obtained. In particular, this composition is useful as a beverage (beverage composition) containing proanthocyanidin and ascorbic acid or a derivative thereof.

  Hereinafter, first, the components used in the blood fluidity improving composition of the present invention will be described, and then the blood fluidity improving composition of the present invention and a beverage containing proanthocyanidin and ascorbic acid or a derivative thereof will be described. . It is apparent to those skilled in the art that the configuration described below does not limit the present invention and can be variously modified within the scope of the present invention.

(Proanthocyanidins and their materials)
In the present invention, the term proanthocyanidin refers to a compound group consisting of a polycondensate having flavan-3-ol and / or flavan-3,4-diol as a structural unit and having a degree of polymerization of 2 or more.

  Proanthocyanidins are known to have various activities, and typically have an antioxidant effect.

  In the present specification, among proanthocyanidins, a condensation polymer having a degree of polymerization of 2 to 4 containing flavan-3-ol and / or flavan-3,4-diol as a constituent unit is referred to as OPC (oligomeric proanthocyanidin; oligomeric proanthocyanidin). OPC is a type of polyphenol, a powerful antioxidant produced by plants, and cannot be produced in the human body.

  OPCs are concentrated in plant leaves, bark, fruit bark or seed parts. Specifically, bark of pine, oak, mountain peach, etc., grape, blueberry, raspberry, cranberry, strawberry, avocado, false acacia, lingonberry fruit or seed, barley, wheat, soybean, black soybean, cacao, red bean, conker It is found in husks, peanut skins and ginkgo leaves. It is also known that cola nuts in West Africa, roots of Ratania in Peru, and green tea in Japan also contain OPC.

  Therefore, as proanthocyanidins, food raw materials such as bark, fruit or seed pulverized products containing a large amount of the OPC, or extracts thereof can be used. In particular, it is preferable to use an extract of pine bark. Pine bark is rich in OPC among proanthocyanidins, and is preferably used as a raw material of proanthocyanidins in the present invention.

(Preparation of proanthocyanidins)
Hereinafter, a method for preparing proanthocyanidins will be described with reference to an example of a pine bark extract rich in OPC.

  Pine bark extracts include Pinus Martima, Larch, Japanese black pine, Japanese red pine, Japanese pine, Japanese pine, Korean pine, Himatsu, Ryukyu pine, Utsukushi pine, Daio pine, Japanese white pine, and Aneda in Quebec, Canada. The extract of the bark of the plant belonging to the above is preferably used. Above all, bark extract of French pine (Pinus Martima) is preferred.

  French pine is a marine pine that grows on part of the Atlantic coast of southern France. The bark of this French shore pine contains proanthocyanidins, organic acids, and other physiologically active ingredients.It is known that proanthocyanidins, the main component, have a strong antioxidant action to remove active oxygen. I have.

  The pine bark extract is obtained by extracting the pine bark with water or an organic solvent. When using water, warm water or hot water is used. As the organic solvent used for the extraction, an organic solvent acceptable for the production of foods or drugs is used. For example, methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, acetone, hexane, cyclohexane , Propylene glycol, aqueous ethanol, aqueous propylene glycol, ethyl methyl ketone, glycerin, methyl acetate, ethyl acetate, diethyl ether, dichloromethane, edible fat, 1,1,1,2-tetrafluoroethane, and 1,1,2- Trichloroethene. These water and organic solvent may be used alone or in combination. In particular, hot water, aqueous ethanol, and aqueous propylene glycol are preferably used.

  The method of extracting proanthocyanidins from pine bark is not particularly limited, and for example, a warm extraction method, a supercritical fluid extraction method, or the like is used.

  The supercritical fluid extraction method is a method of performing extraction using a supercritical fluid which is a fluid in a state exceeding a critical point (critical temperature, critical pressure) of a gas-liquid of a substance. As the supercritical fluid, carbon dioxide, ethylene, propane, nitrous oxide (laughing gas) and the like are used, and carbon dioxide is preferably used.

  The supercritical fluid extraction method includes an extraction step of extracting a target component with a supercritical fluid and a separation step of separating a target component from a supercritical fluid. In the separation step, any of extraction separation by pressure change, extraction separation by temperature change, and extraction separation using an adsorbent / absorbent may be performed.

  Further, supercritical fluid extraction by an entrainer addition method may be performed. This method uses, for example, ethanol, propanol, n-hexane, acetone, toluene, other aliphatic lower alcohols, aliphatic hydrocarbons, aromatic hydrocarbons, or ketones in a supercritical fluid at 2 to 20 W. / V%, and performing supercritical fluid extraction with the obtained extraction fluid, thereby dramatically increasing the solubility of the target extract such as OPC and catechins (described below) in the extraction fluid, or This is a method for enhancing the selectivity of separation and a method for efficiently obtaining a pine bark extract.

  The supercritical fluid extraction method can be operated at a relatively low temperature, so that it can be applied to a substance that is degraded or decomposed at a high temperature; an advantage that no extracted fluid remains; and a solvent can be recycled and a solvent can be removed. There is an advantage that the steps can be omitted and the steps are simplified.

  Extraction from pine bark may be performed by a liquid carbon dioxide batch method, a liquid carbon dioxide reflux method, a supercritical carbon dioxide reflux method, or the like, in addition to the above method.

  Extraction from pine bark may be a combination of multiple extraction methods. By combining a plurality of extraction methods, pine bark extracts having various compositions can be obtained.

  The pine bark extract used as a proanthocyanidin in the blood fluidity improving composition of the present invention is specifically prepared by the following method, but this is merely an example and the present invention is not limited to this method.

  1 kg of the bark of French pine is placed in 3 L of a saturated solution of sodium chloride and extracted at 100 ° C. for 30 minutes to obtain an extract (extraction step). Thereafter, the extract is filtered, and the resulting insolubles are washed with 500 mL of a saturated solution of sodium chloride to obtain a washing solution (washing step). The extract and the washing solution are combined to obtain a crude extract of pine bark.

  Next, 250 mL of ethyl acetate is added to the crude extract, liquid separation is performed, and the step of collecting the ethyl acetate layer is performed five times. The collected ethyl acetate solutions are combined, directly added to 200 g of anhydrous sodium sulfate, and dehydrated. Thereafter, the ethyl acetate solution is filtered, and the filtrate is concentrated under reduced pressure to 1/5 of the original amount. The concentrated ethyl acetate solution is poured into 2 L of chloroform, and the precipitate obtained by stirring is collected by filtration. Thereafter, a washing step of repeating twice the operation of dissolving the precipitate in 100 ml of ethyl acetate and adding the precipitate to 1 L of chloroform again for precipitation is performed. By this method, for example, about 5 g of a pine bark extract containing 20% by weight or more of OPCs of 2 to 4 mer and 5% by weight or more of catechins can be obtained.

  Further, in the present invention, from the viewpoint of safety when used in foods and medicines, pine bark is preferably extracted with ethanol or water from the pine bark while heating, using ethanol or water, etc. It is preferable to use a pine bark extract with an increased proanthocyanidin content using a resin (Diaion HP-20, Sephadex-LH20, chitin, etc.) or an ultrafiltration membrane.

(Proanthocyanidin used in the present invention)
In the blood fluidity improving composition of the present invention, an extract from the above-mentioned raw material plant which is typically used as proanthocyanidins is used. In particular, the pine bark extract contains a large amount of proanthocyanidins, that is, polycondensates having flavan-3-ol and / or flavan-3,4-diol as constituent units and having a degree of polymerization of 2 or more. Among them, a pine bark extract containing a large amount of a polycondensate having a low degree of polymerization is preferably used. As the condensation polymer having a low degree of polymerization, a condensation polymer having a degree of polymerization of 2 to 30 (2 to 30 mer) is preferable, and a condensation polymer having a degree of polymerization of 2 to 10 (2 to 10 mer) is more preferable. And a polycondensate having a degree of polymerization of 2 to 4 (2 to tetramer; that is, OPC) is more preferable.

  In the present invention, a proanthocyanidin containing 20% by weight or more of OPC is preferably used. More preferably, it is at least 30% by weight. Pine bark extract is preferably used as such a proanthocyanidin.

  When a proanthocyanidin having a high OPC content is used, an excellent blood flow improving effect can be obtained as compared with a case where a proanthocyanidin having a high degree of polymerization (a low OPC content) is used.

  In addition, the content of proanthocyanidin in the plant (bark) extract is not particularly limited, but when the proanthocyanidin content in the plant (bark) extract is high, the physiological activity of proanthocyanidin itself may decrease. Therefore, it is preferable that the proanthocyanidin content in the extract is less than 80% by weight, preferably less than 75% by weight, more preferably less than 55% by weight.

  Since OPC is an antioxidant as described above, it has the effect of reducing the risk of adult diseases such as cancer and heart disease, the effect of improving allergic constitution such as arthritis, atopic dermatitis and hay fever, and the oxidation of collagen. And also has an effect of inhibiting decomposition.

  In addition, OPC has the effect of dramatically improving vitamin C absorption and sustainability in the body, and synergistically increasing antioxidant power in the body.

  In addition to its antioxidant effect, OPC also restores blood vessel strength and elasticity; lowers blood cholesterol and LDL; lowers blood pressure for hypertension; prevents cholesterol from adhering. It is known to have an effect; an effect of regenerating vitamin E decomposed by active oxygen; and an effect as an enhancer of vitamin E.

  In particular, the antioxidant effect and the effect of lowering blood cholesterol, the effect of lowering blood pressure against hypertension, the effect of restoring the elasticity of blood vessels, and the effect of preventing cholesterol from adhering to protect blood vessels. At the same time, the fluidity of blood can be improved, and the blood flow in the living body can be synergistically improved.

  In particular, it is known that when the fluidity of red blood cells or white blood cells is reduced, blood flow is reduced particularly in fine blood vessels.This fluidity is caused by stress due to oxidation, increased adhesion of blood cells due to inflammation, etc. Decreased by chemical or physical stimuli such as changes, narrowing of blood vessels. For red blood cells, it has already been found that chemical or physical stimulation, that is, these extrinsic signals are transmitted to the inside of the red blood cells and cause biochemical changes, thereby reducing the flowability of the red blood cells. As described above, OPC has an antioxidant power and an action of enhancing the strength and flexibility of blood vessels, so that such chemical or physical stimulation of red blood cells and white blood cells is reduced or the blood cell fluidity is maintained. Being able to improve blood flow. In addition, when the blood fluidity improving composition of the present invention is taken, the blood cell fluidity is not affected without affecting platelet aggregation ability and platelet count or cholesterol, plasma components such as triglyceride, red blood cells, blood cells such as white blood cells, and the like. By improving the blood flow is improved.

(Ascorbic acid or its derivative)
Further, in order to more efficiently exert the effects of the proanthocyanidin of the present invention, particularly OPC, ascorbic acid or a derivative thereof may be added. When the composition of the present invention is used as a beverage, the effect of proanthocyanidin can be further enhanced by coexisting proanthocyanidin and ascorbic acid or a derivative thereof.

  Ascorbic acid or a derivative thereof contained in the blood fluidity improving composition of the present invention includes ascorbic acid or a derivative thereof used as a food additive, for example, ascorbic acid glycoside, sodium ascorbate, magnesium ascorbate, and the like. . Natural materials rich in ascorbic acid (for example, natural materials derived from fruits such as lemon, orange and acerola, or natural materials derived from vegetables such as broccoli, cabbage, peppers, komatsuna and cauliflower) are also used in the present invention. Can be used as

  When ascorbic acid or a derivative thereof is taken together with proanthocyanidins (among others, OPC), the absorption rate of ascorbic acid and the continuity of bioactivity are increased. In the present invention, ascorbic acid or a derivative thereof may be added for the purpose of protecting blood vessels, particularly enhancing the flexibility and strength of blood vessels and reducing blood cholesterol. In particular, ascorbic acid or a derivative thereof promotes the synthesis of collagen which is a constituent protein of not only blood vessels but also any tissue, reduces stress (particularly oxidative stress), antithrombotic effect, and enhances immunity. It is known that there is an effect of not only protecting blood vessels and improving blood fluidity, but also improving tissues in the whole body.

  In addition, when proanthocyanidin is added to an aqueous solution, for example, when proanthocyanidin is contained in a beverage, the addition of ascorbic acid or a derivative thereof is effective from the viewpoint of maintaining the physiological activity of proanthocyanidin. Furthermore, blending of ascorbic acid and its derivatives into a beverage is expected to have effects such as imparting the taste and aroma of the beverage, coloring the beverage, and stably retaining the beverage components.

  The amount of ascorbic acid or a derivative thereof is not particularly limited, but the weight ratio of proanthocyanidin to ascorbic acid or a derivative thereof is preferably 1: 0.1 to 500, more preferably 1 to 1, based on proanthocyanidin. : 0.2 to 200, more preferably 1: 0.2 to 150, in the blood fluidity improving composition of the present invention.

(Catechins)
The blood fluidity improving composition of the present invention may further contain catechins, if necessary. Catechins are a general term for polyhydroxyflavan-3-ols. As catechins, (+)-catechin, (−)-epicatechin, (+)-gallocatechin, (−)-epigallocatechin, epigallocatechin gallate, epicatechin gallate, and the like are known. From natural products, gallocatechin, afzelekin, and 3-galloyl derivatives of (+)-catechin or gallocatechin have been isolated in addition to (+)-catechin, which is said to be catechin in a narrow sense. Catechins include carcinogenesis prevention, arteriosclerosis prevention, fat metabolism abnormality suppression, blood pressure rise suppression, platelet aggregation suppression effect, anti-allergy, anti-virus, antibacterial, anti-cavity prevention, bad breath prevention, intestinal flora normalization effect, It is known that they have a scavenging effect of active oxygen and free radicals, an antioxidant effect, and the like. In addition, catechins are known to have an antidiabetic effect of suppressing an increase in blood sugar. In addition, catechins are poorly water-soluble alone and have low physiological activity, but have the property of being activated at the same time as increasing water-solubility in the presence of OPC, and act effectively when taken together with OPC. .

  By containing such catechins, the composition of the present invention can exhibit a more excellent blood flow improving effect.

  Proanthocyanidins derived from raw material plants, particularly plant extracts, often contain catechins together with OPC. It is preferable that catechins are contained in the raw material plant extract in an amount of 5% by weight or more, preferably 10% by weight or more. More preferably, it is prepared so that the catechins are contained in the raw plant extract containing 20% by weight or more of OPCs in an amount of 5% by weight or more. For example, when the catechin content of the pine bark extract is less than 5% by weight, it may be added so that the catechin content is 5% by weight or more. It is most preferable to use a pine bark extract containing 5% by weight or more of catechins and 20% by weight or more of OPC.

(Other components)
The blood fluidity improving composition of the present invention may further contain other components known to improve blood flow, if necessary. Such components include, for example, black vinegar and plum and their extracts, sulfur-containing organic compounds or extracts thereof contained in onions and garlic, dattan, chitin / chitosan and its derivatives, glucosamine salts and their derivatives, hesperidin , Quercetin or rutin and derivatives thereof, vitamins such as vitamin B group, vitamin E, vitamin K, water-soluble dietary fiber, and the like.

  In particular, the above-mentioned sulfur-containing organic compounds, vitamin K, vitamin E, and chitin are used for the purpose of enhancing the blood sugar level, blood lipid and hypertension, antithrombotic action, blood cholesterol lowering action, and the like. -Chitosan and its derivatives can be suitably used. Hesperidin, quercetin or rutin and derivatives thereof can be suitably used for the protective action of blood vessels and the enhancement of antioxidant action.

  Further, the composition for improving blood fluidity of the present invention contains additives, for example, excipients, extenders, binders, thickeners, emulsifiers, lubricants, wetting agents, suspending agents, coloring agents, flavors, Food additives and the like may be included depending on the purpose.

  Further, for example, nutrients such as royal jelly, vitamins, proteins, calcium such as eggshell calcium, lecithin, chlorella powder, ashitaba powder, and moroheiya powder can also be added. Stevia powder, matcha powder, lemon powder, honey, reduced maltose, lactose, sugar solution, seasonings and the like may be added to adjust the taste.

(Blood fluidity improving composition)
The blood fluidity improving composition of the present invention contains proanthocyanidin as an active ingredient, and may contain ascorbic acid or a derivative thereof, catechins, and other components as needed. The content of proanthocyanidin is not particularly limited, but is preferably 0.0001% by weight to 50% by weight, more preferably 0.005% by weight to 20% by weight in the composition. The amount of ascorbic acid or a derivative thereof taken together with proanthocyanidin is preferably 0.03 g to 1 g. Such a composition can be used for food or medicine.

  The blood fluidity improving composition of the present invention can be prepared into various forms by subjecting the above-mentioned components to processing that can be easily performed by those skilled in the art. For example, by adding an excipient to a pine bark extract containing proanthocyanidin, it may be molded into a shape such as a tablet or a pill, or, without molding, in the form of a powder or other forms. Is also good. Other forms include capsules such as hard capsules and soft capsules, powders, granules, tea bags, candy, liquid, and paste. Especially, the form of a liquid (for example, a drink) is preferable.

  The method of ingesting the composition for improving blood fluidity of the present invention is not particularly limited. The blood fluidity improving composition of the present invention may be eaten or consumed as it is, or may be dissolved in water, hot water, milk, or the like, depending on its shape or taste, or may be leached from components. But it's fine.

(Beverage containing proanthocyanidin and ascorbic acid or a derivative thereof)
Among the blood fluidity improving composition of the present invention, in particular, a proanthocyanidin-containing beverage is added as a composition that further enhances the blood flow improving effect of proanthocyanidin, to which a hydration element that is important for improving blood flow is added. preferable. Further, a proanthocyanidin-containing beverage containing ascorbic acid or a derivative thereof is more preferable. In this case, the water supply amount is preferably 100 mL or more.

  The content of proanthocyanidin in the beverage is not particularly limited, but is 1 mg / L or more, preferably 1 mg / L to 20 g / L, more preferably 2 mg / L to 10 g / L in the beverage. When ascorbic acid or a derivative thereof is further contained, proanthocyanidin and ascorbic acid or a derivative thereof are in a weight ratio of 1: 0.1 to 500, preferably 1: 0.2 to 200, and more preferably 1: 0. .2 to 150.

  In the above beverage, it is preferable to use a pine bark extract as proanthocyanidin. The pine bark extract has a high solubility in polar solvents such as water and ethanol and has a low astringency even with a high content of proanthocyanidins, so that it can be widely applied to beverages.

  Proanthocyanidins in beverages exhibit a unique flavor at concentrations higher than 10 mg / L, but at concentrations lower than that, they can be suppressed to tastes that can be used for soft drinks, and masking is not required. Therefore, in this case, it is preferably blended at a concentration of 10 mg / L or less.

  On the other hand, when blending proanthocyanidins in beverages at high concentrations, as a method of masking unique flavors effectively and using natural materials, green tea, pine needle tea, oolong tea, black tea, barley tea, other blended tea, etc. It was confirmed that it was effective to mix it with tea. By blending proanthocyanidin with tea at a rate of 2 to 200 mg / L, preferably 5 to 200 mg / L, more preferably 30 to 200 mg / L, the tea can be blended without reducing its flavor. In particular, since Japanese tea contains a large amount of catechins, the effect of improving blood fluidity is further enhanced. Also, in the case of a drink type beverage of 100 mL or more, when a substance having a strong masking effect of a flavor or natural juice (for example, lemon juice) is blended, proanthocyanidin can be blended at a high concentration similarly to the above.

  Such drinks are preferably acidic drinks such as fruit juice drinks, carbonated drinks and sports drinks, and low acid drinks are preferably tea drinks, coffee drinks, cocoa drinks and soups, and used as health drinks. Among them, tea beverages are more preferable. Tea beverages contain catechins as described above, and by adding proanthocyanidins or plant (bark) extracts containing proanthocyanidins, an effect of improving blood fluidity that is not present in conventional tea beverages can be obtained. Will be added. The above effects in this tea beverage are higher than those in the other beverages described above, and such a tea beverage is useful as a health drink.

  The beverage (beverage composition) containing the blood fluidity improving composition of the present invention and proanthocyanidin and ascorbic acid or a derivative thereof is not particularly limited. The amount is preferably 0.001 to 0.2 g, preferably 0.002 g to 0.15 g, more preferably 0.002 g to 0.08 g as proanthocyanidins. The amount of this intake is very small compared to the intake of the conventional blood fluidity improving composition, and an excellent effect of improving the fluidity of blood cells, that is, the fluidity of red blood cells and white blood cells, can be obtained. Furthermore, when the proanthocyanidin in the composition of the present invention is an extract of pine bark, the daily intake is 0.001 g to 0.05 g, more preferably 0.1 g as proanthocyanidin in the pine bark extract. The effect can be obtained with 001 g to 0.04 g, more preferably 0.001 g to 0.025 g, and most preferably 0.008 g to 0.025 g. This corresponds to about 0.002 g to 0.2 g, preferably 0.01 g to 0.15 g, more preferably 0.04 g to 0.15 g, as a pine bark extract. In addition, when ingesting as a beverage, the amount of each intake is 0.002 g to 0.2 g, preferably 0.01 to 0.15 g, more preferably 0.04 g to 0.15 g as a pine bark extract. It is preferable to contain them. Although the reason is not clear, among the plant extracts containing proanthocyanidins, pine bark extract extracted using water, hot water, and ethanol has improved blood cell fluidity compared to other plant extracts. The effect and the effect of improving blood fluidity are high and can be preferably used.

  Hereinafter, the present invention will be described with reference to examples. However, it is needless to say that the present invention is not limited by the examples.

(Example 1: Production of food 1)
Pine bark ethanol extract containing 40% by weight (20% by weight as OPC) of proanthocyanidin and 13% by weight of catechin (trade name: Flavangerol, Toyo Shinyaku Co., Ltd.), ascorbic acid (Maruzen Pharmaceutical Co., Ltd.) Company), microcrystalline cellulose, sucrose ester, silicon dioxide, and eggshell calcium in the amounts (parts by weight) shown in Table 1 below (approximately 200 mg / tablet) (manufactured as food 1). .

(Example 2: Production of food 2)
The same pine bark ethanol extract as in Example 1 (trade name: Flavangenol, Toyo Shinyaku Co., Ltd.), crystalline cellulose, sucrose ester, silicon dioxide, and eggshell calcium were added in the weight ratios shown in Table 1 below. Tablets (about 200 mg per tablet) were produced (referred to as Food 2).

(Example 3: Production of food 3)
Proanthocyanidins were purified from the same pine bark ethanol extract (trade name: Flavangenol, Toyo Shinyaku Co., Ltd.) using Sephadex-LH20 under the following conditions, and proanthocyanidins were converted to 95.9. A pine bark extract containing weight percent was prepared. A tablet (about 200 mg per tablet) containing the pine bark extract, crystalline cellulose, sucrose ester, silicon dioxide, and eggshell calcium at the weight ratios shown in Table 1 below was produced (referred to as food 3). .

(Purification of proanthocyanidins)
First, 100 mL of MCI gel (manufactured by Mitsubishi Chemical Corporation) swollen with water was packed in a 30 × 300 mm column, and washed with 50 mL of purified water. 400 mg of the pine bark extract was dissolved in 8 mL of purified water, and the solution was passed through the column to adsorb proanthocyanidins, and then a gradient of 0 to 30% (v / v) ethanol-water mixed solvent was used. It eluted and collected 10 mL at a time. At the same time as the fractionation, each fraction was subjected to OPC by silica gel chromatography (TLC) using a dimer OPC standard (dimer: proanthocyanidin B-2 (Rf value: 0.6)) as an index. Was detected. The TLC conditions are as follows:
TLC: Silica gel plate (Merck & CO., Inc.)
Developing solvent: benzene / ethyl formate / formic acid (2/7/1)
Detection reagent: sulfuric acid and anisaldehyde sulfuric acid Sample volume: 10 μL each

  Immediately after the OPC was detected by TLC, elution was stopped. Thereafter, 1200 mL of ethanol was passed through the column to elute the adsorbed proanthocyanidins. The eluate and the fraction in which OPC was detected were freeze-dried together to obtain 156 mg of a dry powder. By repeating this operation, a predetermined amount of dry powder was recovered. In addition, in order to examine the presence or absence of catechin in this dry powder, TLC was performed under the same conditions as described above, using a catechin preparation (Rf value: 0.8) as an index, and no catechin was detected.

  The content of proanthocyanidin in this dry powder was determined using R. B. It was 95.9% by weight as measured based on the method of Broadhurst et al. (J. Sci. Fd. Agric., 1978, 29, paragraphs 788-794).

(Example 4: Production of food 4)
The same pine bark extract as in Example 1 and the pine bark extract used in Food 3 of Example 3 were mixed at a ratio of 4: 6 (proanthocyanidin content: 73.1% by weight, catechin content: 5.2 wt%), crystalline cellulose, sucrose ester, silicon dioxide, and eggshell calcium in a weight ratio shown in Table 1 below (about 200 mg per tablet) were produced (referred to as Food 4) )

(Example 5: Production of food 5)
Grape seed extract (containing 38% by weight of proanthocyanidins, catechin content: 2% by weight, Kikkoman Corporation) containing crystalline cellulose, sucrose ester, silicon dioxide, and eggshell calcium in the weight ratios shown in Table 1 below Tablets (about 200 mg per tablet) were produced (referred to as Food 5).

(Comparative Example 1: Production of Food 6)
Tablets (about 200 mg per tablet) containing ascorbic acid (Maruzen Pharmaceutical Co., Ltd.), crystalline cellulose, sucrose ester, silicon dioxide, and eggshell calcium at the weight ratios shown in Table 1 below were produced (food 6). And).

(Examples 6 to 10, Comparative Example 2: Measurement of transit time of human blood in blood flow and influence on platelet aggregation ability and blood components)
The effects of human blood on the blood transit time, platelet aggregation ability and blood components before and after ingestion of the foods 1 to 6 were examined as follows.

(Measurement of blood transit time of human blood)
The subjects were 36 healthy men and women (18 men and 18 women) from 22 to 63 years old, and were randomly assigned to six groups except for equal gender. Each subject was ingested one tablet of foods 1 to 6 daily (foods 1 to 4 were equivalent to 40 mg of pine bark ethanol extract) every day for two weeks. Blood was collected immediately before the start of intake of foods 1 to 6, one week after the start of intake, and two weeks after the start of intake. Blood collection was performed using a vacuum blood collection tube (manufactured by Terumo Corporation: heparin sodium treatment) from the cubital mesothelial vein in a sitting resting state. Each subject collected blood without having breakfast on the day of blood collection. The obtained blood (test blood) was used immediately for measuring the blood transit time.

  The blood transit time was measured using MC-FAN (manufactured by Hitachi Haramachi Electronics Co., Ltd.). As a microfabricated flow path of a blood vessel model through which blood passes, 8736 parallel grooves in which fine grooves having a flow path depth of 4.5 μm, a flow path width of 7 μm at the center of the depth, and a flow path length of 30 μm were formed were formed. A silicon single crystal substrate (Bloody 6-7; manufactured by Hitachi Haramachi Electronics Co., Ltd.) on which a microchannel array was arranged was used. 100 μL of blood was flowed at a water column difference of 20 cm, the transit time of whole blood was measured as blood transit time, and at the same time, the flow of blood was photographed and recorded by a microscope-video camera system. The measured values were all average values measured three times. The obtained blood passage time was corrected by assuming that the time required for passage of 100 μL of physiological saline was 12 seconds. Table 2 shows the measurement results of the blood transit time. The values in the table indicate the average value of the flow rates of each group ± standard error.

(Effect of platelet aggregation ability and blood components)
The evaluation of the platelet aggregation ability was performed as follows. First, before ingesting foods 1 to 6, 4.5 mL of blood was collected from each of the test subjects using two Venoject tubes (manufactured by Terumo Corporation). One of the blood was centrifuged at 1,000 rpm as a supernatant not causing platelet aggregation, and the supernatant was collected and dispensed into two cuvettes at 100 μL each. The other blood sample was centrifuged at 3,000 rpm to cause platelet aggregation, and the supernatant was collected and dispensed into a cuvette in 100 μL aliquots, which were used as blanks. The two cuvettes and blanks containing the supernatant without platelet aggregation were set on the MCM Hematracer 313 (MC Medical Co., Ltd.), and 30 μM ADP and 10 μM were added to the supernatant without platelet aggregation. ADP was added in an amount of 22 μL, and the platelet aggregation rate was measured. The highest value of the numerical value of each group was defined as the maximum platelet aggregation rate, and the average value was calculated. When the average value was calculated, 0.38% when 10 μM ADP was added, and 0.74% when 30 μM ADP was added. there were. The same operation as above was performed after ingestion of each food for 2 weeks, and the platelet aggregation rate in blood was measured.

  From the obtained platelet aggregation rate after ingestion of each food for 2 weeks, a relative value was calculated for each ADP concentration when the average value of the maximum platelet aggregation rate before ingestion was set to 1, and the average value was calculated. Table 3 shows the results.

  In order to examine the effects of blood components, blood from the above subjects before food intake and after food intake for two weeks was measured using Insenpack-S (Farto Pharmaceutical Co., Ltd.) and Insenpack-E (Farto Pharmaceutical Co., Ltd.). Each was collected (9 mL and 2 mL blood samples, respectively). The blood was sent to the Kurume Clinical Laboratory Center to measure blood protein, lipid, red blood cell count, white blood cell count, platelet count, hematocrit, and carbohydrate. The relative value of each value after food intake with respect to each value before food intake was calculated, and the average value was calculated. Table 3 shows the results.

  From the results in Table 2, it can be seen that the intake of the foods 1 to 5 produced from the composition of the present invention significantly shortened the blood passage time and improved the blood fluidity. In addition, the effect of improving blood fluidity tended to be greater for humans whose blood flow transit time was slow before ingestion. The state of blood flow before and after ingestion of each food was observed by MC-FAN, and no clogging was observed in the microchannel array in any case. Further, from the comparison between Foods 2 and 5, it can be seen that among the plant extracts containing the same amount of proanthocyanidins, the pine bark extract has a higher effect of improving blood fluidity than the grape seed extract. . From the comparison of foods 2 to 4, among the plant extracts, the activity was higher when proanthocyanidin was contained in the plant extract in less than 75% by weight. Food 1 containing proanthocyanidin and ascorbic acid was most excellent in improving blood fluidity.

  From the results in Table 3, platelet aggregation related to blood fluidity before and after ingestion of foods 1 to 5; platelet count; plasma components such as proteins and lipids; blood counts such as red blood count and white blood count; and volume of blood cells per blood The ratio of hematocrit did not change compared to before the food intake. From this, the effect of improving blood fluidity of foods 1 to 5 is not due to the effect on plasma components and platelets, or the change in the number of red blood cells and white blood cells, but improves the fluidity of red blood cells and white blood cells. This indicates that the fluidity of blood is improved.

  From the above, the food containing proanthocyanidin has an effect of improving blood fluidity accompanied by improvement of blood cell fluidity, and among the plant extracts, the pine bark extract is excellent as a proanthocyanidin. And that the pine bark extract containing less than 80% by weight of proanthocyanidin has the particularly excellent effect described above.

(Examples 11 to 15, Comparative Example 3: Evaluation of blood flow improving effect)
Evaluation of the blood flow improving effect was performed as follows. First, blood flow was measured for the six subjects in each group before ingestion. Next, the subjects were ingested one tablet each of the above-mentioned foods 1 to 6 daily for 2 weeks. After ingestion for two weeks, blood flow was measured again. The blood flow was measured at a subcutaneous site on the right forearm using a blood flow meter (laser blood flow imaging device PIM II; Sweden Denperied). Table 4 shows the results. The values in the table are the mean ± standard error, and the larger the value, the greater the blood flow.

  From the results in Table 4, it can be seen that the group that ingested foods 1 to 5 had an increased blood flow. Therefore, the composition for improving blood fluidity of the present invention increased the blood flow in tissues, that is, improved blood flow. It can be seen that the effect is obtained. In particular, the pine bark extract has a higher blood flow improving effect than a grape seed extract having the same level of proanthocyanidin content, and contains about 73% by weight of proanthocyanidin as in the case of the blood passage time. The pine bark extract had a higher blood flow improving effect than the pine bark extract containing about 96% by weight of proanthocyanidins. Food 1 containing proanthocyanidin and ascorbic acid was most excellent in improving blood flow.

(Examples 16 to 18, Comparative Example 4: Cold water load test)
In order to examine the effects on peripheral blood vessels caused by ingestion of foods 1, 2, 5, and 6, the peripheral blood vessels were contracted by a cold water load test to cause temporary blood circulation disorders, The recovery effect was measured.

  First, 15 healthy men aged 20 to 53 years were randomly assigned to three groups as subjects. The following cold water load test was performed before food intake. Then, the above-mentioned foods 1, 2, 5, and 6 were ingested one tablet a day for one week, and a cold water load test was performed after ingestion for one week. The cold water load test was performed as follows. The subject's left hand was immersed in cold water at 15 ° C. for 10 seconds, and the skin temperature immediately after and 10 minutes after the cold water load was measured using thermography (TVS 600, Nippon Avionics Co., Ltd.). The average skin temperature at the three points of the fingertip of the middle finger, the middle point of the middle phalanx of the middle finger, and the middle point of the third metacarpal bone was defined as the average skin temperature of the back of the hand. Table 5 shows the results.

  As can be seen from Table 5, the group that took the foods 1, 2, and 5 produced from the composition of the present invention recovered the epidermal skin temperature higher than the group that took the food 6. This indicates that the composition of the present invention has an effect of improving blood flow, quickly recovers from a contracted state of capillaries to a normal state, and strengthens blood vessels. In particular, Food 1 containing proanthocyanidin and ascorbic acid was most excellent in improving blood flow.

(Example 19: Production of proanthocyanidin-containing tea beverage 1)
After adding 1 L of 55 ° C. water to 12 g of green tea and extracting for 4 minutes, the tea leaves were removed by centrifugation to obtain an extract. The pine bark extract was dissolved in this extract so as to be 200 mg / L as proanthocyanidin. After further adding 20 mg / L of vitamin C to this solution, the pH was adjusted to 6.0 using baking soda to obtain a beverage.

(Comparative Example 5)
A drink was prepared in the same manner as in Example 15 except that the pine bark extract was not blended.

(Example 20: Examination of blood flow improving effect of proanthocyanidin-containing tea beverage)
In order to confirm the blood flow improving effect of the proanthocyanidin-containing beverage of Example 19, a cold water load test was performed on chilly women (2) as follows. First, the subjects were prohibited from eating and drinking for 3 hours before taking the beverage. Thereafter, 200 mL of the beverage of Comparative Example 5 was taken. Thirty minutes after ingestion, the subject's left hand was immersed in water at 10 ° C. for 30 seconds, and the increase in fingertip temperature immediately after cold water load and three minutes after cold water load was measured using thermography (TVS600, Nippon Avionics Co., Ltd.). The method for measuring the fingertip temperature is the same as that in the sixteenth embodiment. Next day, the proanthocyanidin-containing beverage of Example 19 was ingested in the same manner as when the beverage of Comparative Example 5 was ingested, and the temperature of the fingertip was measured to examine the effect of improving peripheral blood flow. In addition, when the temperature of the fingertip before ingestion of each drink of the comparative example and the example was measured in advance by thermography, there was no change in the temperature. The results are shown in FIGS.

  From the results of FIGS. 1 and 2, when 200 mL of the proanthocyanidin-containing beverage of Example 19 was ingested, the fingertip temperature immediately after the cold water load after ingestion was higher than when the proanthocyanidin-containing beverage of Comparative Example 5 was ingested. In addition, the fingertip temperature increased 3 minutes after the load. From these results, it can be confirmed that the ingestion of the proanthocyanidin-containing beverage shows an effect of improving blood flow even when the proanthocyanidin is added to the beverage, and the ingestion by the beverage is faster than in other forms. I knew it could be done. Although not shown in the data, the proanthocyanidin-containing tea beverage of Example 19 had a higher blood flow improving effect than other beverages containing the same amount of proanthocyanidin.

(Example 21: Production of proanthocyanidin-containing tea beverage 2)
After 24 g of green tea leaves were added with 1 L of water at 80 ° C. and extracted for 5 minutes, the tea leaves were removed by filtration to obtain an extract. This extract was diluted three times with water to prepare a tea beverage. A pine bark extract (containing 40% by weight of proanthocyanidin and 20% by weight as OPC) and ascorbic acid were added to this tea beverage at the ratios shown in Table 6 below to produce a beverage (200 mL).

(Example 22: Production 3 of proanthocyanidin-containing tea beverage)
A drink was produced in the same manner as in Example 21, except that the pine bark extract and ascorbic acid were added at the ratios shown in Table 6 below.

(Comparative Example 6)
A drink was produced in the same manner as in Example 21, except that the pine bark extract and ascorbic acid were added at the ratios shown in Table 6 below.

(Example 23: Evaluation of blood flow improving effect and blood flow recovery effect of proanthocyanidin-containing tea beverage)
In order to examine the blood flow improving effect of the proanthocyanidin-containing tea beverage in more detail, the blood flow improving effect of a single ingestion was evaluated using the same blood flow meter as in Examples 11 to 15. First, seven subjects were collected on an empty stomach in the early morning, and after resting for one hour, the blood flow of the right index finger was measured (blood flow before ingestion). Next, the drink of Example 21 was taken. One hour after ingestion of the beverage, the blood flow was measured again (blood flow after ingestion). As a control group, the blood flow before and after ingestion when a tea drink containing neither pine bark extract containing proanthocyanidin nor ascorbic acid was measured beforehand, respectively, Blood flow and blood flow after ingestion were measured. From these measured values, the error between each test was corrected by the following formula to obtain the blood increase rate with respect to the control group.

  Furthermore, in order to comprehensively evaluate the effect of restoring blood flow, that is, the effect of improving the elasticity and flexibility of blood vessels and the effect of improving fluidity of blood cells and blood, a cold water load test in which the right hand of a subject is immersed in ice water for 10 seconds. The blood flow rate (blood flow rate after the test) is measured at a predetermined time (1 minute, 2 minutes, and 5 minutes after the cold water load test) immediately after the cold water load, and the blood increase rate is obtained by the same formula as above. Was. That is, the blood flow after cold water load was used instead of the blood flow after ingestion of the test group. The control group was also subjected to a cold water load test after ingestion, and the blood flow after cold water load corresponding to each predetermined time was calculated as the blood flow after ingestion of the control group. Table 7 shows the results. It should be noted that the larger the value in Table 7, the higher the blood flow compared to the case where the drink of the control example was ingested.

  With respect to the beverages of Example 22 and Comparative Example 6, the same test subjects were ingested, and the same test was performed to measure the increase rate of blood flow. In addition, each test period (the period from the measurement of the rate of increase in blood flow to the next measurement) was separated by 2 hours or more so that the influence of the ingestion of each beverage did not appear. Table 7 shows the results.

  From the results in Table 7, the pine bark extract containing the proanthocyanidins of the present invention or the tea beverage containing the pine bark extract and ascorbic acid (Examples 21 and 22) were all pine bark extracts containing the proanthocyanidins The blood flow increased compared to the tea beverage containing neither the norcorbic acid nor the ascorbic acid (control). Furthermore, since such an increase in blood flow was not observed in the tea beverage containing only ascorbic acid (Comparative Example 6), the blood flow improving effect of the beverage containing proanthocyanidin was promoted by a single administration. You can see that it is done. Furthermore, the beverages of Examples (Examples 21 and 22) were compared with a beverage containing only ascorbic acid (Comparative Example 6) and a tea beverage containing neither pine bark extract nor ascorbic acid (Control Example). Since the amount of increase in the blood flow at a predetermined time after the cold water load was high, it was found that the blood flow after the cold water load was recovered. These are considered to enhance the recovery of contracted blood vessels and the inflow of blood, that is, the enhancement of the flexibility and elasticity of blood vessels, the effect of improving blood cell fluidity, and the effect of improving blood fluidity. In particular, the beverage containing pine bark extract containing proanthocyanidin and ascorbic acid (Example 21) has a significantly higher blood flow increasing effect and blood flow increase than the beverage containing only pine bark extract (Example 22). The recovery effect was shown, indicating that a synergistic effect was obtained by the combined use.

  Separately from the above, when a similar test was performed using a drink containing a pine bark extract and ascorbic acid using purified water instead of a tea drink, the rate of increase in blood flow 1 hour after ingestion was 15.1. %, It was also found that Example 21 ingesting as a tea beverage was highly effective. Moreover, 1 minute, 2 minutes after the cold water load test of the drink in which the pine bark extract and ascorbic acid were dissolved in the purified water, and the tea drink containing the pine bark extract and ascorbic acid of Example 21, and Comparing the blood flow rates for 5 minutes, the tea beverage of Example 21 had a higher blood flow recovery effect (FIG. 3). From this result, it was also found that the effect of improving the blood flow was higher when a tea beverage was used than when purified water was used.

(Example 24: Sensory evaluation of proanthocyanidin-containing tea beverage)
Proanthocyanidins were added to various tea drinks such as green tea, pine needle tea, oolong tea, black tea, and barley tea, and the palatability of various proanthocyanidin-containing tea drinks was evaluated by the following method. First, 10 g of tea leaves (green tea, pine needles, oolong tea, black tea) were added to 1 L of water at 80 ° C. and extracted for 5 minutes, and then the tea leaves were removed by filtration to obtain various tea drinks. On the other hand, as for wheat, 30 g of wheat was immersed in 1 L of water and boiled for 10 minutes to obtain a barley tea beverage. A pine bark extract (containing 40% by weight of proanthocyanidin) was added to each tea beverage at a ratio of 40 mg per 350 mL of the tea beverage, and mixed to prepare a tea beverage containing proanthocyanidins. This proanthocyanidin-containing tea beverage was tasted by six panelists, ranked in a preferred order, and calculated as points according to the following evaluation criteria. The results are shown in Table 8:
(Evaluation criteria)
First preferred: 5 points Second preferred: 4 points Third preferred: 3 points Fourth preferred: 2 points Fifth preferred: 1 point

  From the results in Table 8, the tea beverages (green tea, pine needle tea, oolong tea, and black tea) prepared using the leaves of the plant have better palatability than the tea beverages (barley tea) prepared using cereals. You can see that. In particular, regarding tea prepared using plant leaves, there was an opinion that “the astringent taste derived from proanthocyanidins or pine bark was reduced” or “the flavor was improved”. Among these, it was found that green tea was particularly excellent in palatability.

(Example 25: Production of proanthocyanidin high concentration combination tea beverage)
A beverage was prepared by mixing proanthocyanidin with green tea (roasted green tea). 7 g of roasted tea was added to 1 L of water at 85 ° C. and extracted for 4 minutes. Thereafter, tea leaves were removed by centrifugation to obtain an extract. A pine bark extract containing 40% by weight of proanthocyanidin (20% by weight of OPC) was dissolved in this extract so as to be 100 mg / L. After 800 mg / L of vitamin C was further added to this solution, the pH was adjusted to 6.0 with baking soda to obtain a beverage.

Example 26 Production of Proanthocyanidin Low Concentration Beverage
As a soft drink, a drink in which a pine bark extract was blended at a ratio of 10 mg / L was prepared. The components and amounts are shown below.

Composition Blended weight (per liter)
Fructose glucose liquid sugar 110g
Citric acid 0.2g
L-ascorbic acid 0.2g
Pine bark extract 10mg
840mg calcium chloride
Magnesium chloride 80mg
Potassium chloride 280mg
Spice 0.15g
Pure water remaining

(Example 27: Production of proanthocyanidin high-concentration beverage)
As a fruit juice beverage, a beverage was prepared in which a pine bark extract containing 40% by weight of proanthocyanidin (20% by weight of OPC) was blended at a rate of 200 mg / L. The components and amounts are shown below.

Composition Blended weight (per liter)
Fructose glucose liquid sugar 40g
30g lemon juice
2 g of citric acid
L-ascorbic acid 10g
Pine bark extract 200mg
Spice 0.15g
Vitamin B6 1mg
Vitamin B12 2mg
Pure water remaining

(Examples 28 and 29, Comparative Example 7: Examination of vascular protective effect)
In order to examine the vascular protective effect of proanthocyanidin, which is an active ingredient of the composition of the present invention, the effect on the elasticity of blood vessels in rats was measured. First, 4-week-old male SHR rats (SHR model joint research group) were given a basic diet (MF powder: Oriental Yeast Co., Ltd.) and water to acclimate for 1 week, and then averaged the body weight of each group. Five animals were assigned to each group so that the values were almost uniform. Next, a feed containing 0.5% by weight (feed 1) or 2.5% by weight (feed 2) of a pine bark ethanol extract (trade name: Flavangenol, Toyo Shinyaku Co., Ltd.) in the basic feed, or a basic feed Only (feed 3) was allowed to freely ingest for 28 days. From the day of feeding, all groups were allowed to freely take drinking water containing 1% of NaCl. On the 28th day, the thoracic aorta was excised and measured for physical properties. Using a tensile tester (EZ-test, Shimadzu Corporation) for measurement, the thoracic aorta is pulled at a crosshead speed of 2 mm / min until it breaks, and a stress-mutation curve is obtained to obtain an elastic modulus (from a stress-displacement curve). Slope calculated by the least squares method).

  Table 9 shows the measurement results of the elastic force. The lower the value of the elastic force, the higher the elasticity of the blood vessel.

  From Table 9, it can be seen that the feeds 1 and 2 containing proanthocyanidins have improved elasticity as compared to the group containing only the basic feed. From the above results, it can be seen that proanthocyanidin has a protective effect on blood vessels.

  The blood fluidity improving composition of the present invention not only improves blood fluidity and blood cell fluidity, but also improves blood vessel flexibility and strength. Therefore, the blood flow in the living body can be improved, and particularly the peripheral blood flow can be improved. In addition, improved blood flow improves the overall health of the body. In particular, this composition is useful as a beverage (beverage composition) containing proanthocyanidin and ascorbic acid or a derivative thereof.

It is a figure which shows the fingertip temperature immediately after a cold water load and 3 minutes after a cold water load when a drink containing a pine bark extract and a drink not containing a pine bark extract are taken (subject 1). It is a figure which shows the finger-tip temperature immediately after a cold water load and 3 minutes after a cold water load when a drink containing a pine bark extract and a drink not containing a pine bark extract are each taken (subject 2). It is a figure which shows the transition of the blood flow after a cold water load test when each drink which melt | dissolved pine bark extract and ascorbic acid in tea or purified water is taken.

Claims (8)

A blood fluidity improver comprising a pine bark extract containing 5% by weight or more of catechins and 20% by weight or more of OPC, and ascorbic acid or a derivative thereof.   The blood fluidity improver according to claim 1, wherein the blood fluidity improver is a blood cell fluidity improver. Containing blood fluidity improving agent according to claim 1 or 2, food. A beverage comprising a pine bark extract containing 5% by weight or more of catechins and 20% by weight or more of OPC, and ascorbic acid or a derivative thereof. The beverage according to claim 4 , wherein proanthocyanidin and ascorbic acid or a derivative thereof in the pine bark extract are contained in a weight ratio of 1: 0.1 to 500. The beverage according to claim 5 , wherein the proanthocyanidin is contained in the beverage at a concentration of 1 mg / L or more. The beverage according to any one of claims 4 to 6 , wherein the beverage is a tea beverage. The beverage according to any one of claims 4 to 7 , wherein the beverage has a blood fluidity improving effect.

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