JP7418170B2 - Oral composition - Google Patents

Description

The present invention relates to masking of unpleasant taste and unpleasant odor (hereinafter also referred to as "unpleasant odor") of an oral composition containing a pine bark extract and an arginine source.

Pine bark extract contains a lot of proanthocyanidins. Proanthocyanidins are a type of polyphenol and are substances that have antioxidant effects. Physiologically active effects of proanthocyanidins include blood lipid improvement effect, antihypertensive effect, blood sugar level rise suppressing effect, blood vessel protection effect, vitamin C utilization efficiency improvement effect, blood fluidity improvement effect, etc. Pine bark extract By incorporating these substances into oral compositions, effects due to these physiologically active actions can be expected.

On the other hand, pine bark extract has a unique unpleasant taste and odor, which is also described as a wood-like unpleasant taste and odor. For this reason, it is desirable to mask oral compositions containing pine bark extracts. For example, Patent Document 1 describes that taste can be improved by adding sucralose to a composition containing Pycnogenol (pine bark extract).

Arginine is known as an amino acid that is a direct substrate of nitric oxide (NO) synthase, as an intermediate in the urea cycle in the liver, and as a substance that has a growth hormone secreting effect. Physiologically active effects of arginine include vasodilation, suppression of blood pressure increase, muscle synthesis, wound healing, ammonia detoxification, immune activation, insulin secretion, and polyamine synthesis effects. , these physiologically active effects can be expected.

On the other hand, arginine sources have a unique unpleasant bitter taste. For this reason, it is desirable to mask oral compositions containing arginine sources. For example, Patent Document 2 describes that taste can be improved by adding sodium 5'-uridylate (UMP) or sodium 5'-cytidylate (CMP) to a composition containing arginine.

Japanese Patent Application Publication No. 2008-099677 Japanese Patent Application Publication No. 2005-348748

As described above, although masking techniques are known for pine bark extract and arginine, neither of them is sufficiently effective. In particular, in oral compositions that contain both pine bark extract and arginine source, the unpleasant taste and unpleasant odor of each ingredient increases sharply, so conventional masking techniques for each ingredient are not effective. However, the unpleasant taste and odor cannot be effectively reduced.

Therefore, an object of the present invention is to provide a formulation technique that can reduce the unpleasant taste and odor of an oral composition containing both a pine bark extract and an arginine source.

The present inventors conducted extensive studies and found that by incorporating pine bark extract and/or its extract into an oral composition containing both a pine bark extract and an arginine source, an oral composition can be effectively prepared. It has been found that the unpleasant taste and odor of can be reduced. The present invention was completed through further studies based on this knowledge.

That is, the present invention provides the inventions of the following aspects.
Item 1. An oral composition comprising (A) a pine bark extract, (B) a source of arginine, and (C) a pine bark extract and/or an extract thereof.
Item 2. When the component (C) is a blackberry extract, the component (C) contains 0.004 parts by weight or more in terms of dry weight per 1 part by weight of the total amount of the components (A) and (B). , the oral composition according to item 1.
Item 3. Item 1. When the component (C) is diluted, the oral preparation according to item 1 contains 0.004 parts by weight or more of the component (C) per 1 part by weight of the total amount of the component (A) and the component (B). Composition.
Item 4. Item 4. The oral composition according to any one of Items 1 to 3, which is a solid preparation.
Item 5. Item 5. The oral composition according to Item 4, wherein the solid preparation is a plain tablet.
Item 6. A method for reducing the unpleasant taste and odor of an oral composition, which comprises blending (C) pine bark extract and/or an extract thereof into an oral composition containing (A) a pine bark extract and (B) an arginine source.

According to the oral composition of the present invention, both a pine bark extract and an arginine source are blended, and although the unpleasant taste and odor would normally be extremely strong, this unpleasant taste and odor can be effectively suppressed. be able to. Therefore, unpleasant taste and odor can be effectively suppressed even in the case of powders and uncoated tablets whose taste is directly felt. Therefore, the oral composition of the present invention can be expected to improve compliance in that it has improved taste and is easier to take.

1. Oral Composition The oral composition of the present invention contains (A) pine bark extract (hereinafter also referred to as "(A) component"), (B) arginine source (hereinafter also referred to as "(B) component"). ), and (C) Hihatsu and/or its extract (hereinafter also referred to as "component (C)"). The oral composition of the present invention will be described in detail below.

(A) Pine bark extract The oral composition of the present invention contains a pine bark extract as the component (A). Pine bark extract contains proanthocyanidin, which is a type of polyphenol, and due to the antioxidant effect of proanthocyanidin, it has the effect of improving blood lipids, antihypertensive effect, suppressing the rise in blood sugar level, protecting blood vessels, and utilizing vitamin C. It is a known component that has effects such as improving efficiency and improving blood fluidity.

Pine bark extract has an unpleasant unpleasant taste and odor like wood flavor, but the oral composition of the present invention has effectively reduced unpleasant taste and odor.

The pine from which pine bark is derived is not particularly limited, but includes, for example, French maritime pine (Pinus pinaster), Finnish pine, and New Zealand pine. Among these, French maritime pine is preferred from the viewpoint of obtaining even more favorable effects due to the antioxidant action of proanthocyanidins.

As component (A), one type of these pine bark extracts may be used alone, or two or more types may be used in combination. Moreover, as these pine bark extracts, one prepared by oneself by a known extraction method may be used, or a commercially available product may be used. Commercially available French maritime pine bark extracts include, for example, the trade name "Pycnogenol" (manufactured by Hofer Research, Switzerland) and the trade name "Flavangenol" (Toyo Shinyaku Sales Co., Ltd.). A commercially available product of Finnish pine bark extract includes, for example, the trade name "Fingenol". A commercially available New Zealand pine bark extract includes, for example, the trade name "Enzogenol."

Specific examples of pine bark extracts include squeezed juice, solvent extracts, and fractions of solvent extracts containing proanthocyanidins. Further, specific embodiments of the extract include non-concentrated extract (not subjected to concentration treatment), soft extract (that is, liquid concentrate), and extract powder (that is, dried product). Further, as the concentration ratio, the ratio of the dry weight of raw materials to the weight of the extract (dry weight of raw materials/weight of extract) is 500 to 1500 times, preferably 800 to 1200 times.

Extraction solvents for obtaining pine bark extracts include water, organic solvents (lower alcohols with 1 to 4 carbon atoms such as methanol, ethanol, n-propanol, isopropanol, and n-butanol; propylene glycol, 1,3-butylene). Examples include polyhydric alcohols such as glycol; ketones such as acetone; esters such as diethyl ether, dioxane, acetonitrile, and acetic acid ethyl ester; xylene, benzene, chloroform, etc.), and mixtures thereof. These extraction solvents may be used alone or in combination of two or more. Among these extraction solvents, water, lower alcohols, and mixtures thereof are preferred, water-containing lower alcohols are more preferred, and water-containing ethanol is even more preferred.

The content of component (A) in the oral composition of the present invention (in terms of dry weight; the same applies hereinafter) is not particularly limited and may be determined depending on the efficacy to be imparted, but for example, 0.5 ~30% by weight. From the viewpoint of more preferably achieving the unpleasant taste and odor reducing effect of the oral composition of the present invention, the content of component (A) is preferably 0.5 to 15% by weight, more preferably 0.5 to 7% by weight, More preferably, it is 0.5 to 3% by weight. Further, since the oral composition of the present invention has an excellent effect of reducing unpleasant taste and odor, even if a relatively large amount of (A) is contained, the effect of reducing unpleasant taste and odor can be effectively obtained. From this point of view, the content of component (A) is preferably 0.8 to 30% by weight, more preferably 1.2 to 30% by weight, and still more preferably 1.5 to 30% by weight. .

(B) Arginine Source The oral composition of the present invention contains an arginine source as component (B). The arginine source is a component selected from the group consisting of arginine, citrulline, ornithine, aspartic acid, aspartate and/or aspartate dipeptide.

Arginine is a known component that has vasodilation, suppression of blood pressure increase, muscle synthesis, wound healing, ammonia detoxification, immunostimulation, insulin secretion, and polyamine synthesis effects. In addition, citrulline, ornithine, aspartic acid, aspartate and/or aspartate dipeptide are arginine precursors that are biosynthesized to arginine, and when ingested orally, they are converted to arginine in the body and reduce the arginine level in the blood. It can be raised efficiently.

Arginine sources have a bitter and unpleasant unpleasant taste and odor, but the oral composition of the present invention has effectively reduced unpleasant taste and odor.

Aspartates include acid addition salts, metal salts, ammonium salts, organic amine addition salts, amino acid addition salts, and the like. Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, phosphate, acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate. , gluconate, caprylate, and other organic acid salts. Examples of metal salts include alkali metal salts such as sodium salts and potassium salts, alkaline earth metal salts such as magnesium salts and calcium salts, aluminum salts, zinc salts, and the like. Examples of ammonium salts include salts such as ammonium and tetramethylammonium. Examples of organic amine addition salts include salts of morpholine, piperidine, and the like. Examples of amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, glutamic acid, and the like.

Component (B) may be any of L-form, D-form and DL-form, but preferably L-form.

These arginine sources are commercially available as food additives, food materials, etc., and any commercially available arginine sources can be used in the oral composition of the present invention.

As component (B), one type from the above-mentioned arginine sources may be used alone, or two or more types may be used in combination.

Among these components (B), a preferred example is arginine, which has a strong bitter unpleasant taste and odor, since the oral composition of the present invention has an excellent effect of reducing unpleasant taste and odor.

In the oral composition of the present invention, the content of component (B) is not particularly limited and may be determined depending on the efficacy to be imparted, and may be, for example, 5 to 93% by weight. From the viewpoint of more preferably achieving the unpleasant taste and odor reducing effect of the oral composition of the present invention, the content of component (B) is preferably 5 to 90% by weight, more preferably 5 to 75% by weight, and still more preferably 5 to 90% by weight. -50% by weight, more preferably 5-30% by weight, particularly preferably 5-25% by weight. Further, since the oral composition of the present invention has an excellent effect of reducing unpleasant taste and odor, even if (B) is contained in a relatively large amount, the effect of reducing unpleasant taste and odor can be effectively obtained. From this viewpoint, the content of component (B) is preferably 8 to 93% by weight, more preferably 12 to 93% by weight, and even more preferably 15 to 93% by weight.

The ratio of component (A) to component (B) is not particularly limited and is determined by the content of each component above, but as the content of component (B) with respect to 1 part by weight of component (A), for example, Examples include 1 to 50 parts by weight. The oral composition of the present invention exhibits an excellent unpleasant taste and odor reducing effect on the coexistence form in which the (A) component and (B) component combine to enhance the unpleasant taste and odor. Even in the coexistence form in which the From this point of view, the content of component (B) per 1 part by weight of component (A) is preferably 1.5 to 40 parts by weight, more preferably 2 to 30 parts by weight, even more preferably 4 to 20 parts by weight. , more preferably 6 to 15 parts by weight, particularly preferably 8 to 13 parts by weight.

(C) Hihatsu and/or its extract The oral composition of the present invention contains Hihatsu and/or its extract as the component (C). Component (C) is a known component that is known to have a skin surface temperature recovery effect, a blood circulation promoting effect, a swelling sensation improving effect, and the like.

The oral composition of the present invention is a coexisting form in which the (A) component and the (B) component combine to enhance the unpleasant taste and odor, but by further blending the (C) component, the unpleasant taste and odor are enhanced. Odor can be reduced.

Piper longum is an evergreen vine plant (Piper longum L. (also known as Indian longum L.) or Piper retrofractum Vahl (also known as Javanese longum L., Piper retrofractum Vahl)) that belongs to the Piperaceae family. Examples of the parts of Hihatsu used in the oral composition of the present invention include the whole plant of the Hihatsu plant or a part thereof (spikes, roots, leaves, stems, flowers, etc.), and more preferably the panicles.

Examples of the form of Hihatsu include the above-mentioned Hihatsu that is dried as it is; crushed or crushed after drying; or crushed or crushed and then dried (dried crushed product); squeezed juice or dried products thereof. As a commercially available product of Hihatsu, for example, "Hihatsu powder" manufactured by Mikuni Co., Ltd. can be mentioned.

The form of Hihatsu extract includes an extract liquid or a dried product thereof (dry extract). Hihatsu extract can be obtained by extracting the above-mentioned part of Hihatsu using an extraction solvent. Extraction solvents used in the extraction process include, for example, water; lower alcohols such as ethanol and isopropanol; polyhydric alcohols such as 1,3-butylene glycol and propylene glycol; and polar solvents such as mixtures thereof. Water, ethanol, 1,3-butylene glycol, propylene glycol, or a mixed solvent thereof is preferred, and water is more preferred. Commercially available Hihatsu extracts include, for example, "Hihatsu Extract Powder MF" manufactured by Maruzen Pharmaceutical Co., Ltd.

The content of component (C) in the oral composition of the present invention is not particularly limited, and may be determined as appropriate depending on the unpleasant taste and odor reducing effect to be obtained and/or the inherent effect of component (C) to be imparted. Can be done.

The preferable content of component (C) in the oral composition of the present invention is the weight of Hihatsu itself in the case of Hihatsu, and the amount equivalent to the original drug in the case of Hihatsu extract (hereinafter collectively referred to as the "raw material" of component (C)). 0.1% by weight or more. From the viewpoint of obtaining a more preferable effect of reducing unpleasant taste and odor, the content of component (C) is preferably 0.7% by weight or more, and still more preferably 10% by weight or more in terms of the original herbal medicine. The preferred content of component (C) in the oral composition is not particularly limited in its upper limit, but may be, for example, 70% by weight or less in terms of the original herbal medicine. Moreover, since the oral composition of the present invention has an excellent effect of reducing unpleasant taste and odor, it is possible to effectively obtain an effect of reducing unpleasant taste and odor even if component (C) is contained in a small amount. From this point of view, suitable examples of the upper limit of the content of component (C) in the oral composition include, for example, 5% by weight or less, 3% by weight or less, or 1% by weight or less in terms of the original drug. It will be done.

When component (C) is a Hihatsu extract alone, a preferable content of component (C) in the oral composition of the present invention is 0.001% by weight or more in terms of dry weight. From the viewpoint of obtaining a more preferable unpleasant taste and odor reducing effect, the content of component (C) is preferably 0.007% by weight or more, and even more preferably 0.1% by weight or more in terms of dry weight. It will be done. The preferred content of component (C) in the oral composition is not particularly limited in its upper limit, but may be, for example, 7% by weight or less in terms of dry weight. Moreover, since the oral composition of the present invention has an excellent effect of reducing unpleasant taste and odor, it is possible to effectively obtain an effect of reducing unpleasant taste and odor even if component (C) is contained in a small amount. From this point of view, preferred examples of the upper limit of the content of component (C) in the oral composition are, for example, 0.05% by weight or less, 0.03% by weight or less, or 0.05% by weight or less in terms of dry weight. 01% by weight or less.

The ratio of the total amount of components (A) and (B) to component (C) is not particularly limited, and is determined by the content of each of the above components.

The preferred content of component (C) with respect to 1 part by weight of the total amount of components (A) and (B) is the amount equivalent to the crude drug (in the case of Hihatsu, the weight of the Hihatsu itself; in the case of Hihatsu extract, the amount in terms of the original drug) ) and 0.004 parts by weight or more. From the viewpoint of obtaining a more preferable unpleasant taste and odor reducing effect, the content of component (C) per 1 part by weight of the total amount of components (A) and (B) is more preferably 0.03 in terms of the crude drug equivalent. The amount is preferably at least 0.4 parts by weight, more preferably at least 0.4 parts by weight. The preferred content of component (C) per 1 part by weight of the total amount of components (A) and (B) in the oral composition is not particularly limited in its upper limit, but is, for example, 3.5 parts by weight or less in terms of the original herbal drug. can be mentioned. Moreover, since the oral composition of the present invention has an excellent effect of reducing unpleasant taste and odor, it is possible to effectively obtain an effect of reducing unpleasant taste and odor even if component (C) is contained in a small amount. From this point of view, a preferable upper limit for the content of component (C) in the oral composition is, for example, 0.25 parts by weight or less, 0.15 parts by weight or less, or 0.25 parts by weight or less in terms of the original herbal medicine. 0.05 parts by weight or less.

In addition, when component (C) is a sole extract of Hihatsu, the preferable content of component (C) per 1 part by weight of the total amount of components (A) and (B) is 0.00004 parts by weight in terms of dry weight. The above can be mentioned. From the viewpoint of obtaining a more preferable unpleasant taste and odor reducing effect, the content of component (C) per 1 part by weight of the total amount of components (A) and (B) is more preferably 0.0003 weight on dry weight basis. Parts by weight or more, more preferably 0.004 parts by weight or more. The preferred content of component (C) per 1 part by weight of the total amount of components (A) and (B) in the oral composition is not particularly limited in its upper limit, but is, for example, 0.035 parts by weight or less in terms of the original herbal drug. can be mentioned. Moreover, since the oral composition of the present invention has an excellent effect of reducing unpleasant taste and odor, it is possible to effectively obtain an effect of reducing unpleasant taste and odor even if component (C) is contained in a small amount. From this point of view, preferred examples of the upper limit of the content of component (C) in the oral composition include, in terms of dry weight, 0.0025 parts by weight or less, 0.0015 parts by weight or less, or 0.0005 parts by weight or less. Parts by weight or less may be mentioned.

Other Components In addition to the components (A) to (C), the oral composition of the present invention may contain other nutritional components or pharmacological components, if necessary. Such nutritional ingredients and pharmacological ingredients are not particularly limited as long as they can be used in foods and drinks and medicines, but include, for example, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin A, and vitamin D. , vitamins such as vitamin E, vitamin K, niacin, pantothenic acid, folic acid, biotin, and lycopene; stomachic agents such as betaine hydrochloride, carnitine chloride, and bethanechol chloride; minerals such as calcium, sulfur, magnesium, zinc, selenium, and iron; Proteins such as soybean protein, egg white powder, and whey protein; Amino acids other than component (B) such as glycine, alanine, cystine, phenylalanine, taurine, tryptophan, valine, leucine, and isoleucine; linoleic acid, γ-linolenic acid, α -Fatty acids such as linolenic acid, docosahexaenoic acid, and eicosapentaenoic acid; caramel pigment, gardenia pigment, anthocyanin pigment, annatto pigment, paprika pigment, safflower pigment, red yeast rice pigment, flavonoid pigment, cochineal pigment, amaranth, erythrosin, allura red AC, Pigments such as new coccine, phloxine, rose bengal, acid red, tartrazine, sunset yellow FCF, fast green FCF, brilliant blue FCF, indigo carmine; fragrances such as various fruit flavors and essences; citric acid and its salts, apple Acids and salts thereof, tartaric acid and salts thereof, acetic acid and salts thereof, lactic acid and salts thereof, common salt, glutamic acid and salts thereof, mirin, vinegar, natural fruit juice, plant extracts other than the above components (A) and (C), Seasonings such as cut or powdered fruits and marine products; Mushrooms such as agaricus, shiitake extract, reishi, Yamabushitake, etc. or their extracts; dietary fiber, royal jelly, propolis, honey, chondroitin sulfate, glucosamine, ceramide, hyaluronic acid, etc. and other functional materials. These additive components may be used alone or in combination of two or more. Further, the content of these additive components is appropriately set depending on the type of additive components used, the intended use of the oral composition, and the like.

Furthermore, the oral composition of the present invention may contain a base, additives, etc., as necessary, in order to prepare it into a desired dosage form. Such additives and bases are not particularly limited as long as they can be used in foods and medicines, but include excipients, binders, disintegrants, lubricants, tonicity agents, and plasticizers. , dispersants, emulsifiers, solubilizing agents, wetting agents, stabilizers, suspending agents, adhesives, coating agents, brightening agents, water, oils and fats, waxes, hydrocarbons, fatty acids, higher alcohols esters, water-soluble polymers, surfactants, metal soaps, lower alcohols, polyhydric alcohols, pH adjusters, buffers, antioxidants, ultraviolet inhibitors, preservatives, flavoring agents, fragrances, powders , thickeners, dyes, chelating agents, etc. These additives may be used alone or in combination of two or more. Furthermore, the contents of these additives and bases are appropriately set depending on the types of additives and bases used, the formulation form of the oral composition, and the like.

Additives and bases include starch, cellulose, silicon dioxide, calcium stearate, magnesium stearate, synthetic aluminum silicate, magnesium aluminate metasilicate, calcium silicate, magnesium silicate, synthetic hydrotalcite, anhydrous hydrogen phosphate. Examples include calcium, carmellose, carmellose calcium, croscarmellose sodium, sodium starch glycolate, and crospovidone, preferably starch, cellulose, silicon dioxide, and calcium stearate. The contents of these additives and base material are appropriately set depending on the types of additives and base material used.

When the oral composition of the present invention further contains an additive and/or a base in addition to the above-mentioned components (A), (B), and (C), the additive and base in the oral composition The total blending amount is 2 to 90% by weight, preferably 10 to 85% by weight, more preferably 50 to 80% by weight, and still more preferably 70 to 80% by weight.

Manufacturing method The method for manufacturing the oral composition of the present invention uses the above-mentioned components (A) to (C) and other components blended as necessary to adjust various formulation forms and properties, and the purpose of use. Depending on the situation, conventional formulation procedures may be followed.

Dosage form/Formulation The form of the oral composition of the present invention is not particularly limited as long as it can be administered orally, but examples include powders, fine granules, granules, tablets, troches, chewables, and capsules. (soft capsules, hard capsules), solid preparations such as pills; semi-solid preparations such as jellies; liquid preparations such as solutions, suspensions, syrups, etc. Among these formulation forms, solid formulations are preferred from the viewpoints of stability of contained ingredients, portability, and the like. Furthermore, since the oral composition of the present invention exhibits an excellent effect of reducing unpleasant taste and odor, it can be effectively used even in a formulation form that does not contain a known masking agent such as a sweetener or a formulation that does not contain a coating. Since the unpleasant taste reduction effect is exhibited, a good feeling of taking the drug can be obtained. From this point of view, more preferred formulation forms include powders, fine granules, granules, tablets, capsules, and pills, and still more preferred are powders, fine granules, granules, and tablets. Tablets are more preferred, and uncoated tablets are particularly preferred.

Uses The oral composition of the present invention can be used for the purpose of obtaining the known effects of component (A), component (B), and/or component (C). Specific uses include blood lipid improving agents, antihypertensive agents, blood sugar level increase inhibitors, blood vessel protectants, vitamin C utilization efficiency improvers, and blood fluidity improvers that utilize the efficacy derived from component (A). Agents, etc.; (B) Vasodilators, antihypertensive agents, muscle synthesis agents, wound healing agents, ammonia antidotes, immunostimulants, insulin secretion agents, polyamine synthesis agents that utilize the efficacy derived from the component; (C) Examples include at least one of skin surface temperature restoring agents, blood circulation promoters, swelling sensation improving agents, etc. that utilize the efficacy derived from the ingredients.

Dose/Usage The dose of the oral composition of the present invention is determined appropriately depending on the purpose of administration, the age, sex, constitution, and severity of symptoms of the recipient, but for example, The total amount of component (A) and component (B) is 300 to 1700 mg, preferably 700 to 1200 mg, and can be taken 1 to 3 times a day, preferably 2 or 3 times a day.

2. Method for Reducing Unpleasant Taste and Odor in Oral Compositions As mentioned above, pine bark extract and/or its extract can be used to reduce the unpleasant taste and odor of oral compositions containing both pine bark extract and arginine source. Unpleasant taste and odor can be effectively reduced. Therefore, the present invention provides an oral composition with an unpleasant odor, which comprises blending (C) pine bark extract and/or an extract thereof into an oral composition containing (A) a pine bark extract and (B) an arginine source. Mitigation methods are also provided.

In the method for reducing unpleasant taste and odor of an oral composition of the present invention, the types and amounts of ingredients used, the form of the oral composition, etc. are as shown in the column of "1. Oral composition" above.

EXAMPLES The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited thereto.

Test example 1
1. Preparation of Oral Composition A powder of an oral composition having the composition shown in Table 1 was prepared. Details of each component used in Table 1 are as follows.
・Pine bark extract: French pine bark extract Pycnogenol (registered trademark), concentration rate 1000 times ・Arginine source: L-arginine ・Hihatsu extract: “Hihatsu Extract Powder MF” manufactured by Hihatsu Maruzen Pharmaceutical Co., Ltd.; water extraction of Hihatsu fruit spikes Mixed preparation of dextrin and dextrin (weight of mixed preparation = equivalent amount of original drug)

2. Taste evaluation (evaluation of unpleasant taste and odor reduction effect)
A monitor (a trained taste panelist) took 240 mg of the prepared powder formulation without water and evaluated the taste. Taste evaluation was performed based on the following criteria. The results are shown in Table 1.

×××: Bitter taste and unpleasant woody odor and taste are extremely strong, making it difficult to take.
XX: It has a bitter taste and has a strong unpleasant wood-like odor and taste, giving a very unpleasant taste and odor.
×: It has a bitter taste, has an unpleasant odor and taste like wood flavor, and has an unpleasant taste and odor.
△: There is bitterness, but the unpleasant odor and taste like woody flavor are reduced and it is tolerable to take.
○: Unpleasant odor and taste such as bitterness and woody flavor are reduced, and no unpleasant taste or odor is felt.
◎: Almost no bitterness or unpleasant woody odor or taste, no unpleasant taste or odor.

As is clear from Table 1, the pine bark extract alone has an unpleasant taste and odor (Comparative Example 1), and although it is not shown, the arginine source alone has an unpleasant bitterness with a bitterness level of "x". However, when the pine bark extract and the arginine source were combined, a pronounced unpleasant taste and odor which was unbearable to take was observed (Comparative Example 2). On the other hand, by further blending the Hihatsu extract, a remarkable reduction in unpleasant taste and odor was observed (Examples 1 to 8).

Test example 2
Uncoated tablets of oral compositions having the compositions shown in Table 2 were prepared. The details of the pine bark extract, arginine source, and Hihatsu extract used in Table 2 are the same as in Test Example 1. Ten female monitors took the plain tablets of the prepared oral composition and evaluated the taste. Specifically, evaluation was made using the five-level evaluation index shown in Table 3. The results are shown in Table 3.

As is clear from Table 3, all the monitors gave favorable evaluations regarding the taste, and in particular, the majority of monitors evaluated the taste as being easy to take.

Formulation Examples Powders (daily dosage) of the oral compositions with the formulations shown in Tables 4 and 5, and uncoated tablets (16 tablets, daily dosage) of the oral compositions with the prescriptions shown in Table 6 were prepared. The details of the pine bark extract, arginine source, and Hihatsu extract used in Tables 4 to 6 are the same as in Test Example 1. All oral compositions had reduced unpleasant taste and odor.

Claims (6)

An oral composition comprising (A) a pine bark extract, (B) arginine, and (C) a pine bark extract and/or an extract thereof. When the component (C) is a blackberry extract, the component (C) contains 0.004 parts by weight or more in terms of the original herbal medicine, per 1 part by weight of the total amount of the components (A) and (B). , the oral composition of claim 1. 2. When the component (C) is Hihatsu, it contains 0.004 part by weight or more of the component (C) per 1 part by weight of the total amount of the component (A) and the component (B). Oral composition. The oral composition according to any one of claims 1 to 3, which is a solid preparation. The oral composition according to claim 4, wherein the solid preparation is a plain tablet. A method for reducing unpleasant taste and odor of an oral composition, which comprises blending (C) pine bark extract and/or an extract thereof into an oral composition containing (A) pine bark extract and (B) arginine .