JP7215855B2 - Green tea composition for maintaining cognitive function or improving mild cognitive impairment - Google Patents

Description

TECHNICAL FIELD The present invention relates to a green tea composition prepared using green tea ingredients for maintaining cognitive function in healthy individuals or improving mild cognitive impairment.

In recent years, age-related brain cognitive dysfunction has become a social problem as the population ages, and various studies have been conducted on foods, ingredients, and the like that are effective in preventing or improving cognitive dysfunction. The presence or absence of cognitive dysfunction in humans can be diagnosed by cognitive function tests (screening tests), and various cognitive function tests are used to develop foods, drinks, and supplements. US Pat. No. 6,200,000 describes a method of treating age-related cognitive decline or mild cognitive impairment, comprising administering docosahexaenoic acid. The method also slows the subject's heart rate.

On the other hand, tea catechins contained in green tea have been reported to be effective in preventing heart disease and cancer, and as the health effects of tea catechins become clearer, active intake of tea catechins is becoming more prevalent. . Along with this trend, beverages with an increased content of tea catechins are on the market. Furthermore, due to the growing health consciousness, various functional ingredients contained in tea extracts such as catechins are in high demand as ingredients for health foods, supplements, and the like. Patent Document 2 below proposes a food or drink containing epigallocatechin gallate as an active ingredient, which activates brain function, and describes that it has an effect of enhancing memory or learning ability.

JP 2015-143248 A JP-A-11-18722

The functions of the brain are very complex and various functions act in relation to each other. Therefore, the improvement of cognitive function is not only the improvement of processing ability in each part or function of the brain, but also the strengthening of cooperation between multiple parts or functions, or comprehensive improvement including balance control in cooperation. Is required.
In addition, when aiming to improve brain function by oral intake of drugs, supplements, food and drink, etc., there is a premise problem of absorption of the ingredients contained in them into the body, and no matter how effective the ingredients are, It is meaningless if the ingredients are not well absorbed in the digestive system. Therefore, absorption of active ingredients into the body is an unavoidable problem when taken orally.

An object of the present invention is to provide an oral green tea composition that can satisfactorily demonstrate the effectiveness of green tea components on mild cognitive impairment by oral ingestion, thereby maintaining cognitive function in healthy subjects or improving mild cognitive impairment. Or to support prevention through the use of green tea ingredients.

In order to solve the above problems, the present inventors have made intensive studies, and as a result, have focused on a raw material form that can exhibit better efficacy than an isolated extract ingredient in oral intake. The present invention was completed using

According to one aspect of the present invention, a green tea composition for maintaining cognitive function in healthy persons or improving mild cognitive impairment contains green tea leaf powder and an excipient, and the green tea leaf powder contains theanine. The content is 1.0 to 4.0% by mass, the content of catechins is 5.0 to 12.5% by mass, and the content of caffeine is 2.5 to 5.0% by mass. do.

The green tea composition preferably contains the green tea leaf powder at a ratio of 10 to 90% by mass of the whole. The green tea leaf powder is preferably matcha, and the ratio of epigallocatechin gallate to the catechins contained in the green tea leaf powder may be 0.5 to 0.8.

Said excipient may comprise at least one selected from corn starch, gelatin, partially pregelatinized starch, dextrin, calcium stearate and fine silicon dioxide.

ADVANTAGE OF THE INVENTION According to this invention, the oral green tea composition which can demonstrate the effectiveness with respect to mild cognitive impairment is provided, The green tea component containing product which can support the improvement or prevention of mild cognitive impairment, and foods and drinks can be simply and appropriately prepared. can be provided at a cost.

Symptoms of dementia are diverse, including memory impairment, poor judgment, disorientation, language impairment (aphasia), apraxia, agnosia, and executive dysfunction. Mild Cognitive Impairment (MCI) is a gray zone intermediate between normal and dementia. In other words, even if one of the cognitive functions (memory, decision, reasoning, execution, etc.) is impaired, daily life is not affected. As research on the prevention and treatment of cognitive dysfunction progresses, improvement of mild cognitive impairment using components contained in green tea leaves is expected.

Green tea leaves contain various components, and in addition to hydrophilic components that can be ingested as a drink, lipophilic (hydrophobic) components obtained as extracts, and insoluble or poorly soluble substances such as fibers that make up tea leaves. components are also included.

Water-soluble components contained in green tea leaves include catechins (catechin (C), gallocatechin (GC), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), )), complex tannins, flavonols, caffeine, complex polysaccharides, water-soluble vitamins such as vitamin B2 and vitamin _C , theanine, γ-aminobutyric acid, saponin, soluble dietary fiber (pectin), minerals, and the like. Lipophilic components include β-carotene, vitamin E, chlorophyll, etc., and insoluble or sparingly soluble components include insoluble dietary fiber, proteins, minerals, and the like. Green tea components such as those described above contain many components that have antioxidant properties and are useful in suppressing aging, and the usefulness of catechins in suppressing cancer has been reported. It is also known that caffeine and saponin act on the central nervous system, pyrazine promotes blood flow, GABA lowers blood pressure, and is effective in anti-stress.

Among the components contained in green tea leaves, theanine and catechins are reported to be effective in improving cognitive functions such as memory and learning ability. Catechins belonging to polyphenols are contained in green tea leaves in an amount of about 8 to 20% by mass, and animal experiments have shown that they protect nerve cells. In particular, epigallocatechin gallate is thought to have an effect of suppressing the accumulation of amyloid β protein, and there is also a theory that it has a combined action resulting from its blood pressure lowering effect and antioxidant properties. Theanine, which is a kind of amino acid, has also been reported to have a protective effect on nerve cells, and tea leaves contain about 0.5 to 3% by mass of theanine. Furthermore, it has been reported that myricetin, which is a kind of flavonol (polyphenol), suppresses amyloid β-protein aggregation and reduces synaptic toxicity, and similar effects are expected for other phenolic compounds. Caffeine has also been reported to have an inhibitory effect on dementia, but based on the results of epidemiological studies involving black tea, etc., the effect of caffeine is not an independent effect, but is considered to be an effect related to other ingredients. be done.

In addition, regarding tea tree varieties, Sunrouge has been reported to be the most effective variety in evaluating the long-term memory and learning abilities of mice, and has a high acetylcholinesterase inhibition rate and an effect of suppressing the accumulation of amyloid β protein. It is reported that there is Benifuuki also has the second highest acetylcholinesterase inhibition rate after sunrouge. Anthocyanin (red pigment) peculiar to sunrouge, quercetin and myricetin are considered as its active ingredients. Acetylcholinesterase inhibition is also observed in other cultivars such as Yabukita, suggesting a synergistic action with catechin.

As described above, the components of green tea leaves include not only components reported to be effective in maintaining and improving cognitive function, but also components expected to interact with such components, indirectly or sideways. It also contains ingredients that are expected to be related to the maintenance and improvement of cognitive function through secondary effects. Moreover, the effect by the combination of multiple components is also considered. For these reasons, it is more practical to use green tea leaves themselves than to use active ingredients isolated by synthesis or extraction and purification. In addition, problems such as side effects due to excessive intake of both synthetic substances and natural extracts exist, and overdose symptoms exist not only with pharmaceuticals but also with various ingredients taken as food and drink. In this regard, it can be said that the use of green tea leaves themselves is a form that is less likely to cause overdose than the use of isolated ingredients. From the viewpoint of homeostasis, the sudden onset of the effect of a single component can lead to deterioration of the endocrine state and loss of balance in homeostasis due to negative feedback effects. Therefore, in order to avoid these problems, it is significant to use green tea leaves in the form of green tea leaves themselves, and it is preferable in terms of action balance.

In addition, the lipophilic components contained in green tea leaves are difficult to dissolve in tea beverages, and a considerable amount of active ingredients remain in used tea leaves, so ingesting tea leaves by themselves utilizes more active ingredients than tea beverages. can. Dietary fibers that make up tea leaves have not been reported to be effective in relation to their cognitive functions, but insoluble dietary fibers can exert functions similar to those of inclusion compounds such as cyclodextrin. Therefore, dietary fiber is also useful as a protective material for protecting easily decomposable ingredients such as vitamin C, and functions as a carrier for active ingredients. Furthermore, the action of active ingredients contained in tea leaves on the human body is milder than that of isolated ingredients, and abrupt changes are less likely to occur. That is, since the release rate of the active ingredient retained in the fibrous structure of the tea leaves is suppressed to some extent, the rate of absorption and metabolism of the active ingredient from the orally ingested green tea leaves into the body is Rapid increases are unlikely and can be excreted prior to overabsorption. Thus, dietary fiber has the function of controlling the rate of action to some extent, and the use of green tea leaves as a green tea extract is advantageous from the viewpoint of absorption into the body, metabolism, interactions between multiple components, etc. is advantageous over the use of

Based on the above points, in the present application, the green tea composition for maintaining cognitive function in healthy persons or improving mild cognitive impairment contains green tea leaf powder and excipients, and green tea leaf powder as an active ingredient. do. The rate at which the green tea ingredients encapsulated within the dietary fiber structure of the green tea leaves are released to the outside depends on the surface area of the green tea leaves, and powdering the green tea leaves can increase the delivery rate in the body. Therefore, depending on the particle size of the green tea leaf powder, the absorption rate can be adjusted to an appropriate range to some extent.

In general, green tea leaf powder prepared as matcha for drinking, matcha for food processing, powdered tea, etc. contains particles with a particle size of about 1 to 100 μm, and the average particle size is about 3 to 30 μm. In the present application, the green tea leaf powder that constitutes the green tea composition has a particle size distribution having relatively small particles with a particle size of about 3 to 6 μm and relatively large particles with a particle size of about 20 to 30 μm. A particle size distribution in which these particle fractions form two peaks is preferable. In relatively large particles, the elution rate of the components contained inside is relatively slow, whereas in relatively small particles, the elution rate of the components is high, and the elution rate of the water-soluble components is relatively high. It can reach more than twice that of particles. In other words, the particle size distribution in which multiple peaks are formed can be used to adjust the rate of supply of ingredients from green tea leaf particles. It is possible to supply at high speed for a long time.

The particle size distribution can be adjusted by selecting a pulverizing means and classifying the powder. A stone mill, a ball mill, a hammer mill, a jet mill, or the like is generally used for pulverizing tea leaves, and the particle size distribution of the green tea leaf powder obtained differs depending on the pulverizing means. Any pulverizing means may be used, and two types of green tea leaf powders having different particle size distributions may be prepared using different pulverizing means and mixed as appropriate. A combination of two or more types of pulverization may be applied to green tea leaves. However, it is desirable to take care not to cause thermal change of the components. Classification of the powder can be performed using a sieve or a classifier, and the classifier may be any of gravitational classification, inertial classification, and centrifugal classification. It can be appropriately selected according to the green tea leaf powder to be classified and the particle size to be obtained. Dry classification is preferable from the viewpoint of component outflow and the like.

The quality of green tea leaves varies depending on the variety of tea plant, cultivation method and cultivation environment, tea leaf plucking time (first tea, second tea, etc.) and part (bud, leaf, stem), and processing conditions of tea leaves (steaming, rolling, , drying, etc.). Along with this, the content of components contained in green tea leaves also varies. For example, kabusecha such as gyokuro and tencha grown in shade has a high content of theanine and amino acids, and a high proportion of epigallocatechin gallate in catechins.

The green tea leaf powder constituting the green tea composition has a theanine content of 1.0 to 4.0% by mass, a catechin content of 5.0 to 12.5% by mass, and a caffeine content of 2.0% by mass. It is preferably 5 to 5.0% by mass. This composition has a higher content of theanine than that of average green tea leaves. Theanine is a component that is abundantly contained in high grade green teas such as gyokuro, matcha and high grade sencha. In addition, the theanine content of tea leaves (kabuse tea: gyokuro, tencha, etc.) that underwent obishita cultivation is high, and nitrogen fertilization can increase the theanine concentration of tea leaves. Therefore, matcha, which is tencha powder, is preferable as the green tea leaf powder having the composition described above. Such green tea leaves can be obtained in any variety, and suitable varieties include, for example, Asahi and Samidori, which are excellent varieties for Tencha.

Further, the ratio of epigallocatechin gallate to the catechins contained in the green tea leaf powder (proportion to the total of eight catechin compounds) is preferably 0.5 to 0.8. This percentage of epigallocatechin gallate is higher than that in average green tea leaves. The content of epigallocatechin gallate decreases with sunshine, and the ratio of epigallocatechin gallate to catechins in kabusecha such as gyokuro and matcha increases, so it is obtained by Ohishita cultivation. In terms of parts, the core of young buds and one leaf are high, and as for the picking time, it is high in first-grade tea. Therefore, matcha powder is the optimum green tea leaf powder.

The green tea composition may contain excipients. As excipients, solid ones generally used in pharmaceutical preparations may be used. Examples thereof include starches such as cornstarch, wheat flour and rice flour, sugars such as lactose, sucrose, mannitol, sorbitol and sucrose, dextrin, precipitated silica, gelatin, cellulose and methylcellulose. One or more of these excipients can be appropriately selected and used.

The green tea composition preferably contains green tea leaf powder in a proportion of 10 to 90% by mass, preferably about 30 to 90% by mass, more preferably about 50 to 90% by mass. do it.

The digestion and absorption of components contained in green tea leaves may vary depending on the conditions of ingestion. Easily degradable ingredients reach the digestive organs while their decomposition is suppressed by being protected by the fiber of tea leaves, and if they are water-soluble ingredients, they are digested and absorbed. On the other hand, lipophilic components are difficult to migrate from tea leaves and are difficult to digest and absorb. However, when lipophilic substances such as lipids coexist, the lipophilic components of green tea leaves are relatively easily absorbed through elution into lipids. Since the absorbability of green tea components can affect the improvement effect of cognitive function, the coexistence of lipids that can promote the migration of lipophilic components is preferred. Amphiphilic substances capable of forming emulsions or micelles are more preferable, and examples thereof include phospholipids, sterols, and milk proteins. Emulsions that are prepared as various sauces using fats and oils in cooking are also suitable.

Therefore, the green tea composition may contain edible fats and oils, thereby facilitating migration of lipophilic components contained in green tea leaves. Green tea leaves contain components with low water solubility, such as β-carotene, vitamin E, and chlorophyll. Also, although quercetin and myricetin are flavonoids, their solubility in water is low. When the elution of lipophilic components from the green tea leaf powder progresses in the coexistence of oils and fats, absorption becomes possible along with the mechanism of lipid metabolism and absorption. Fats and oils to be blended in the green tea composition include, for example, various fatty oils such as salad oil, corn oil, soybean oil, coconut oil, rapeseed oil, perilla oil, linseed oil and olive oil, and fats such as butter and palm oil. Furthermore, the green tea composition may be prepared by blending seasonings, fragrances, pigments, pharmaceutically acceptable additives and the like as necessary within a pharmaceutically acceptable range. In addition, various vitamins, minerals, amino acids, edible vinegars, etc. may be added for the purpose of nutritional support.

A green tea composition is prepared by adding oils and fats, seasonings, fragrances, and the like to green tea leaf powder and excipients, if necessary, and mixing them. The green tea composition may be prepared and provided as capsules or tablets such as tablets, pills, etc. In this case, it is easy to provide as a supplement or the like. Tablets may be in a form such as sugar-coated tablets in which the contents cannot be tasted. Capsules generally used for pharmaceuticals and the like can be used, and both hard capsules and soft capsules can be used. Hard capsules can be prepared, for example, by filling a sample into a capsule shell formed using gelatin, hydroxypropylmethylcellulose, or the like. A soft capsule is obtained by sandwiching a sample between sheets of gelatin to which a plasticizer such as glycerin has been added, followed by press molding.

The size and content of the capsules and tablets, and the number of intakes per time can be set so that the subjects can comfortably ingest them. In general, the intake conditions can be set so that the intake of green tea leaf powder is about 2 to 10 g per day. As a standard, the ingestion condition should be set such that about 2 g of green tea leaf powder is ingested per day.

Alternatively, the green tea composition may be prepared in the form of granules, emulsions, creams, etc., and provided as food products such as seasonings, sauces and dressings. If such a food is appropriately subdivided and packaged according to the amount to be ingested at one time, it will be easy to handle.

Since the number of intakes per day, intake time zone (morning/afternoon, morning/noon/night, relationship with meal), single intake and daily intake, etc. are appropriately set, the set intake conditions Based on, it is preferable to prepare a green tea composition in a form that is easy to ingest. In the green tea composition of the present application, the action of green tea components is relatively mild due to the use of green tea leaf powder. Conditions can be set. The green tea composition is preferably orally ingested for about 4 weeks or more.

The above-described green tea composition may be blended as a food material into raw materials for food and drink to produce food and drink. When the food or drink thus obtained is orally ingested, various components contained in the green tea leaf powder are gently absorbed into the body and act comprehensively, and are effective in maintaining cognitive function or improving mild cognitive impairment. function.

The percentage of people whose symptoms progress from mild cognitive impairment to dementia is said to be about 10% on average per year, which means that about 40% will progress to dementia after 5 years. It is very important to realize the prevention of dementia by early treatment of cognitive impairment. Therefore, providing green tea-related foods to the market in a form effective in maintaining cognitive function or improving mild cognitive impairment is significant in terms of health and medical care.

A randomized, double-blind, two-group, parallel-group comparative study was conducted to evaluate the efficacy of green tea ingredients for mild cognitive impairment as follows.

<Preparation of samples and placebo>
As a green tea component, matcha (trade name: Hojin no Shiro, theanine content: 2.4% by mass, EGCG content: 5.3% by mass, total amount of 8 catechins: 8.4% by mass, caffeine content Amount: 3.5% by mass) was prepared. 2 g of matcha is added to 0.6 g of excipients (partially pregelatinized starch, dextrin, calcium stearate, fine silicon dioxide mixture) and mixed, and the mixture is evenly divided and filled into 9 gelatin capsules. Single serving samples were prepared by:
A single dose placebo was also prepared by adding gardenia pigment to 2 g of excipient (same as above) to give it a green color and filling it evenly into 9 gelatin capsules.

<Selection of subjects>
The MMSE test was performed as a screening for 88 middle-aged and elderly subjects (ages 50 to 69) who were aware of cognitive decline. In addition, in the item of "attention and calculation" of the MMSE test, both the serial 7 task and the recitation task were selected. Of the 77 subjects with a score of 22 or more in the MMSE test (excluding the score of the recitation task, including the score of the 7 serial tasks), 62 subjects with the lowest score (score: 22 to 30 points) were selected and selected as subjects to perform the following evaluation methods. For 62 subjects, height, weight, pulse and blood pressure were measured, subject background survey and interview were conducted. Furthermore, the 62 subjects were divided into two groups using mean age, sex ratio, and mean score of the MMSE test as allocation factors, and the sample group and the placebo group consisted of 31 subjects each. Based on this group composition, the following evaluation tests were performed by ITT (Intent To Treat) analysis. Two subjects withdrew from the placebo group due to poor physical condition, resulting in a total of 29 subjects. The composition of subjects in each group is described in Table 1.

<Evaluation inspection>
Cognitrax test (provided by CNS Vital Signs) 10 tests were administered to subjects in the sample and placebo groups to assess cognitive function. The contents of each test are as follows. Regarding the results of each test, the number of responses is shown as the average value ± standard deviation among subjects, and the reaction time is shown as the average value ± standard deviation among subjects calculated from the reaction time per response of the subject.

[Visual memory test]
15 figures are displayed on the screen at a rate of one every 2 seconds, and then the previous figures are displayed together with the new 15 figures, and the previous figures are answered. Measure the number of correct answers for a predetermined number of tests (required time: about 3 minutes).

[Stroop test]
(1) Words (red, blue, and yellow) are randomly displayed in black, respond immediately after seeing the display, and measure the time required for a predetermined number of responses (simple reaction time [milliseconds]). (2) Words (red, blue, yellow, green) are displayed in random colors, and responses are made only when the colors used to display the words match the meaning of the word, or when the meanings do not match. The number of incorrect responses (Stroop false responses) is measured in a given number of tests (duration approximately 5 minutes).

[Attention shift test]
One figure (circle, triangle) is displayed at the top of the screen and two at the bottom (randomly colored red or blue). Select the same figure or the same color as the top display from the bottom and respond. . The number of correct and incorrect responses in a predetermined number of tests (required time is about 3 minutes) and the reaction time for correct responses (correct reaction time [milliseconds]) are measured.

[Facial recognition test]
A facial expression displayed on the screen responds positively or negatively to a match with the emotion displayed below. The reaction time [milliseconds] is measured in a test of 2 minutes. Calculate the number of correct responses and reaction time in each case of positive and negative responses, the total number of correct responses for both positive and negative responses, the average correct response time, the total number of correct oversights, and the total number of incorrect responses.

[Non-verbal reasoning test]
From the pictures displayed in 3 of the 4 sections of the screen, the picture that should be entered in the empty section is inferred, and the answer is selected from the options. The number of correct and incorrect responses in a given number of tests (duration about 3.5 minutes) is measured.

[4-part sustained processing test]
(1) Part 1: While characters are displayed randomly on the screen, immediately respond when a specific character is displayed, measure the response time [milliseconds] for the correct response, and calculate the average value. (2) Part 2: While the figures are displayed randomly on the screen, respond immediately when a specific figure is displayed, measure the response time for correct responses, and calculate the average value. (3) While the figures are displayed randomly on the screen, immediately respond when the previous figure is displayed, measure the response time for the correct answer, and calculate the average value. (4) While the figures are displayed randomly on the screen, when the figure two before is displayed, respond immediately, measure the response time for the correct response, and calculate the average value.

[Continuous processing test]
While characters are displayed randomly on the screen, respond immediately when a specific character is displayed, measure the number of incorrect responses in a predetermined test (required time is about 5 minutes), and calculate the average value.

[Verbal memory test]
15 words are displayed on the screen at a rate of 1 every 2 seconds, then the previous words are displayed along with the new 15 words, and the previous words are answered. Measure the number of correct answers for a predetermined number of tests (required time: about 3 minutes).

[Finger tapping test]
Tap the key with the index finger of the right hand for 10 seconds as fast as possible. Perform 3 times after 1 practice, and repeat the same work with the index finger of the left hand. The number of times the key is hit is measured, and the average value of three times is obtained.

[SDC test]
A table in which 8 symbols and 8 numbers are associated with each other is displayed on the upper part of the screen, and a table with 8 symbols and blanks is displayed on the lower part of the screen. According to the correspondence relationship in the upper table, measure the response time [milliseconds] in the task of filling in the blanks with the numbers corresponding to each symbol in the lower table, Examine the number of answers and reaction time.

<Sample intake and efficacy evaluation>
After this, the above samples or placebos are provided to each subject in the sample group and placebo group, and 9 samples (or placebos) are taken once a day in the morning for 12 weeks. bottom. Cognitrax 10 tests were repeated at 4-, 8-, and 12-week intervals during this intake period to assess cognitive function. Table 2 shows the test results showing the effects. Evaluation of test results is by t-test or Mann-Whitney U-test.
Also, at the end of the 12 weeks of intake, the MMSE test was repeated to test cognitive function. Table 3 shows the results.

In the test of Table 2 in the above Cognitrax test, an increasing tendency of correct responses and a decreasing tendency of correct reaction time in the sample group are observed. There is an improvement in accuracy in the Attention Shift Test and the Nonverbal Reasoning Test and a reduction in reaction time in the Stroop Test, Attention Shift Test, Facial Recognition Test and the 4-Part Sustained Processing Test.

In the test results, there is a tendency that the timing at which the effectiveness of the sample appears varies depending on the test during the ingestion period. During the 4-week intake period, efficacy was clearly recognized in the attention shift test, facial expression recognition test, and four-part sustained processing test, and effects were also recognized in the non-verbal reasoning test and the Stroop test.

The 12-week intake period also allows efficacy to be assessed in the Attention Shift Test, the Stroop Test and the 4-Part Sustained Treatment Test. The effect manifestations in these tests are relatively clear. In addition, in the attention shift test and the facial expression recognition test, efficacy was manifested after 4 weeks of ingestion, and the manifestation was relatively clear. Thus, it was confirmed that ingestion of the green tea composition for 4 weeks or more had the effect of improving cognitive function.

As a general trend in the examination, the effect of ingestion of green tea ingredients tended to appear as an improvement in simple responses, and it is considered effective in improving functions related to reaction speed and processing speed.

The results of the MMSE test in Table 3 show that the intake of green tea components is effective for the group as a whole. However, no significant difference was found when classifying by age at 57 years old, and the efficacy in males was recognized in classifying by sex.

In order to compare the above points, Table 4 shows the results of the Stroop test, sustained processing test, facial expression recognition test, and 4-part sustained processing test of the Cognitrax test by age group from 57 years old. become. The number of subjects is 15 under 57 placebo group, 13 over 57 placebo group, 14 under 57 sample group, and 16 over 57 sample group.

Table 4 shows efficacy in the Facial Recognition Test and the 4-Part Sustained Processing Test for subjects under 57 years of age. From this, it can be said that the effect of the green tea component, which appears as an improvement in relatively simple responses, becomes even more pronounced when the subject's age is specified to be less than 57 years old.

Also, the results of the Stroop test and the 4-part sustained processing test of the Cognitrax test are displayed in the MMSE test score divisions with 27 points as the boundary, as shown in Table 5. The number of subjects is 13 people in the placebo group with less than 27 points, 15 people in the placebo group with 27 points or more, 14 people in the sample group with less than 27 points, and 16 people in the sample group with 27 points or more.

According to Table 5, subjects with a score of 27 or more in the MMSE test clearly show an improvement effect in the Stroop test and the 4-part continuous processing test, and an effect can also be found in the facial expression recognition test.

Furthermore, Table 6 shows the results of the visual memory test, the nonverbal reasoning test, the attention shift test, and the 4-part sustained processing test of the Cognitrax test, classified according to gender. The number of each subject is male placebo group: 10 persons, female placebo group: 18 persons, male sample group: 13 persons, female sample group: 17 persons.

Table 6 shows some efficacy in both men and women in the 4-part sustained treatment test.

By providing a green tea composition for improving or preventing mild cognitive impairment, which contains green tea components as active ingredients, it is possible to contribute to providing excellent green tea component-containing products simply and at a reasonable cost.

Claims (7)

Containing 50 to 90% by mass of green tea leaf powder and excipients,
The green tea leaf powder has a theanine content of 2.4 to 4.0% by mass, a catechin content of 8.4 to 12.5% by mass, and a caffeine content of 3.5 to 5.0%. % by mass,
The content of the catechins is catechin (C), gallocatechin (GC), epicatechin (EC), epigallocatechin (EGC), catechin gallate (CG), gallocatechin gallate (GCG), and epicatechin gallate (ECG). , and the total content of epigallocatechin gallate (EGCG),
The ratio of the epigallocatechin gallate content to the catechin content is (5.3/8.4) to 0.8,
The green tea leaf powder is matcha and contains particles with a particle size of 3 to 6 μm and particles with a particle size of 20 to 30 μm,
4 to 12 so that the intake of green tea leaf powder per day is 2 to 10 g for healthy subjects or mild cognitively impaired subjects who are 50 to 69 years old and have a score of 27 or more in the MMSE test. A green tea composition for maintaining cognitive function of said healthy person or improving cognitive function of said mild cognitively impaired person, which is used to be consumed weekly. 2. The green tea composition according to claim 1, wherein the green tea leaf powder is contained in a ratio of ((2/2.6)×100) to 90% by mass of the whole. 3. A green tea composition according to claim 1 or 2, wherein said age is less than 57 years old. The green tea composition according to any one of claims 1 to 3, wherein the excipient contains at least one selected from cornstarch, gelatin, partially pregelatinized starch, dextrin, calcium stearate and fine silicon dioxide. The green tea composition according to any one of claims 1 to 4, which is used to be ingested by the healthy person or the person with mild cognitive impairment for 4 to 8 weeks . A tablet comprising the green tea composition according to any one of claims 1 to 5. A capsule comprising the green tea composition according to any one of claims 1 to 5 and a capsule coating covering the green tea composition.