JPH0335774A - Food and drink - Google Patents
Food and drinkInfo
- Publication number
- JPH0335774A JPH0335774A JP1170886A JP17088689A JPH0335774A JP H0335774 A JPH0335774 A JP H0335774A JP 1170886 A JP1170886 A JP 1170886A JP 17088689 A JP17088689 A JP 17088689A JP H0335774 A JPH0335774 A JP H0335774A
- Authority
- JP
- Japan
- Prior art keywords
- skin
- animal
- drink
- food
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241001465754 Metazoa Species 0.000 claims abstract description 14
- 210000000845 cartilage Anatomy 0.000 claims abstract description 10
- 239000003513 alkali Substances 0.000 claims abstract description 3
- 239000011345 viscous material Substances 0.000 claims description 7
- 239000002244 precipitate Substances 0.000 claims description 4
- 235000012041 food component Nutrition 0.000 claims 1
- 239000005417 food ingredient Substances 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 6
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract 1
- 235000012970 cakes Nutrition 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 210000003491 skin Anatomy 0.000 description 21
- 230000000694 effects Effects 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 229920002683 Glycosaminoglycan Polymers 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 229920002674 hyaluronan Polymers 0.000 description 2
- 229960003160 hyaluronic acid Drugs 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920001296 polysiloxane Polymers 0.000 description 2
- 241000561734 Celosia cristata Species 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 229920002567 Chondroitin Polymers 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- HTTJABKRGRZYRN-UHFFFAOYSA-N Heparin Chemical compound OC1C(NC(=O)C)C(O)OC(COS(O)(=O)=O)C1OC1C(OS(O)(=O)=O)C(O)C(OC2C(C(OS(O)(=O)=O)C(OC3C(C(O)C(O)C(O3)C(O)=O)OS(O)(=O)=O)C(CO)O2)NS(O)(=O)=O)C(C(O)=O)O1 HTTJABKRGRZYRN-UHFFFAOYSA-N 0.000 description 1
- 241000251125 Prionace glauca Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000000709 aorta Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 1
- 210000001520 comb Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001054 cortical effect Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- AVJBPWGFOQAPRH-FWMKGIEWSA-L dermatan sulfate Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@H](OS([O-])(=O)=O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](C([O-])=O)O1 AVJBPWGFOQAPRH-FWMKGIEWSA-L 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 239000000806 elastomer Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 210000003195 fascia Anatomy 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 210000003709 heart valve Anatomy 0.000 description 1
- 229920000669 heparin Polymers 0.000 description 1
- 229960002897 heparin Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- KXCLCNHUUKTANI-RBIYJLQWSA-N keratan Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@H](COS(O)(=O)=O)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@@H]2[C@H](O[C@@H](O[C@H]3[C@H]([C@@H](COS(O)(=O)=O)O[C@@H](O)[C@@H]3O)O)[C@H](NC(C)=O)[C@H]2O)COS(O)(=O)=O)O[C@H](COS(O)(=O)=O)[C@@H]1O KXCLCNHUUKTANI-RBIYJLQWSA-N 0.000 description 1
- 210000003041 ligament Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000004848 polyfunctional curative Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000000434 stratum corneum Anatomy 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 210000003954 umbilical cord Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cosmetics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Description
【発明の詳細な説明】
■ 産業上の利用分野
この発明は、これを常用摂食することにより肌がよくな
る飲食物にかかわるものである。DETAILED DESCRIPTION OF THE INVENTION ■ Industrial Application Field The present invention relates to foods and drinks that improve the skin by regularly consuming them.
■ 従来の技術とその課題
皮膚は一般に年齢と共に次第にうるおいがなくなり、つ
ややきめが粗くなる。これは、皮膚中に存在するムコ多
糖類が減少し、皮膚の水分が失われてしまうからである
と考えられている。最近の研究によると、皮膚の角質層
が10〜20%の水分を含むのが適当であり、それによ
って肌の滑らかさ、うるおいが得られるという。■ Conventional technology and its challenges Generally, as we age, skin gradually loses its moisture and becomes dull and coarse in texture. This is thought to be due to a decrease in mucopolysaccharides present in the skin, leading to a loss of moisture in the skin. According to recent research, it is appropriate for the stratum corneum of the skin to contain 10 to 20% water, which makes the skin smooth and moisturized.
ムコ多糖類は動物性粘性物質の主成分であり、これには
コンドロイチン′/a酸、ヒアルロン酸、ヘパリン酸、
ケラト1iiit酸などがあり、これらはすべて保湿性
を有している。Mucopolysaccharides are the main components of animal sticky substances, including chondroitin'/a acid, hyaluronic acid, heparic acid,
These include keratoliiiic acids, all of which have moisturizing properties.
従来はこれらムコ多糖類を添加した化粧品を使用して直
接的に皮膚を物理的に保護したり又はこれら成分を経皮
的に吸収させて美肌の目的を達しようとしている。Conventionally, cosmetics containing these mucopolysaccharides have been used to directly physically protect the skin, or these ingredients have been absorbed transdermally to achieve the goal of beautiful skin.
本発明では、このような美肌物質を通常の飲食物に添加
し、従来層われていなかった経口摂食によって体内に摂
取することにより、ごく自然に美肌の効果を発現させん
とするものである。かかる経口投与によっても美肌効果
があることは、従来全く知られていなかったものである
。In the present invention, by adding such skin-beautifying substances to ordinary food and drink and ingesting them into the body through oral ingestion, which was not conventionally layered, the skin-beautifying effect is naturally expressed. . It was completely unknown in the past that such oral administration also has a beautifying effect on the skin.
■ 課題解決の手段
動物性粘性物質は、その起源としてはさい帯、皮膚、靭
帯、筋膜、大動脈、心臓弁などの組織の他、殊にサメの
皮、クジラの軟骨、鶏冠等がある。■ Means for Solving Problems Animal viscous substances originate from tissues such as the umbilical cord, skin, ligaments, fascia, aorta, and heart valves, as well as shark skin, whale cartilage, cockscomb, etc.
本願の第1発明(特許請求の範囲の■記載の発明を第1
発明、同■に記載のものを第2発明という。The first invention of the present application (the invention described in ■ in the claims)
The invention described in ① above is referred to as the second invention.
以下おなじ)ではその起源を問わず採用され、第2発明
においてはその中で殊に軟骨を使用するものであって、
その調整法も以下に述べる通り、特定である。The same applies hereinafter), the cartilage is used regardless of its origin, and the second invention particularly uses cartilage,
The adjustment method is also specific, as described below.
先ず、原料軟骨をアルカリ存在下、蒸煮して加水分解す
る。たとえば水酸化ナトリウムの30〜60%程度の濃
度とし、40℃・1.5時間程度保持する。これを−旦
、中和した後、エタノールを添加して粘性物質を沈澱・
分別する。エタノール添加は2段階によるのがよい。即
ち、第1段階として約95%濃度のエタノールを添加し
、次いで得られた沈澱物を約75%濃度のエタノールで
再抽出し溶解弁を除去する。残った沈澱物が第2発明に
おいて使用される粘性物質であり、大よそ分子量20,
000〜100.000程度、成分としては大よそ次の
通りである。First, raw cartilage is steamed and hydrolyzed in the presence of an alkali. For example, the concentration is about 30 to 60% of that of sodium hydroxide, and the temperature is maintained at 40° C. for about 1.5 hours. After neutralizing this, ethanol is added to precipitate the viscous substance.
Separate. It is preferable to add ethanol in two stages. That is, as a first step, approximately 95% ethanol is added, and then the resulting precipitate is re-extracted with approximately 75% ethanol and the dissolution valve is removed. The remaining precipitate is the viscous substance used in the second invention, and has an approximate molecular weight of 20,
The ingredients are approximately as follows.
コンドロイチン硫B 60%ヒアルロン酸
1%
ヘパリンM 5%
ケラト硫酸 9%
粗タンパク(アミノ酸) 25%実際の使用に際
しては、これにデキストリンの如き賦型剤を加え、スプ
レードライ等の手段により粉末化したものが便である。Chondroitin sulfate B 60% hyaluronic acid
1% Heparin M 5% Keratosulfate 9% Crude protein (amino acids) 25% In actual use, stool is prepared by adding an excipient such as dextrin and pulverizing it by means such as spray drying.
かかる動物性粘性物質は、通常、飲食物中に大よそ0.
1%〜10%添加する。摂取方法としても通常の通りで
よく、添加対象飲食物も特定ではない。即ち、米飯、パ
ン、麺、菓子、飲料その他がある。Such animal viscous substances are usually present in approximately 0.0% of food and drink.
Add 1% to 10%. The intake method may be the same as usual, and the food and drink to which it is added are not specific. That is, there are cooked rice, bread, noodles, sweets, drinks, and others.
■ 作用
本発明飲食物で経口摂取されてのち、如何なる経過を経
て美肌効果を示すこととなるのかの詳細は、まだ−切知
られていない。動物性粘性物質は分子量も大きいから一
旦は胃や腸で分解され吸収されるのであろうが、それが
体内の何処で再合成されるのか、再合成されたものが如
何なる経過により皮膚に達するのか、又はその他の如何
なる理由により美肌効果を発するのかの情報は今後の研
究にまたれる。(2) Effect The details of how the food and drink of the present invention exhibits a beautifying effect after being orally ingested are not yet known. Animal viscous substances have large molecular weights, so they are likely to be broken down and absorbed in the stomach and intestines, but where in the body are they resynthesized, and how do the resynthesized substances reach the skin? Future research will provide information on why the skin-beautifying effect is produced, or for other reasons.
■ 実施例と本発明の効果 下記配合によりゼリーを調整した。■ Examples and effects of the present invention A jelly was prepared using the following formulation.
果汁 12.8%
クエン酸 0.2%
クエン酸ナトリウム 0.2%
ペクチン 1.3%
麦芽M 4.2%
グラニュ′l11i 47.8%水あめ
30.7%
動物軟骨抽出物 2.5%
香 0.3%
計 100.0%ただし
、上記の動物軟骨抽出物といつは、ヨシキリサメの背び
れ及び胸びれの軟骨を用い、これに水酸化ナトリウムの
50%溶液を加えて、既述の通り蒸煮し、エタノールに
よる沈澱を回収する方法により抽出されたものである。Fruit juice 12.8% Citric acid 0.2% Sodium citrate 0.2% Pectin 1.3% Malt M 4.2% Granule'l11i 47.8% Starch syrup
30.7% Animal cartilage extract 2.5% Fragrance 0.3% Total 100.0% However, the above animal cartilage extract uses cartilage from the dorsal and pectoral fins of the blue shark, and sodium hydroxide is added to it. It was extracted by adding a 50% solution of ethanol, steaming as described above, and collecting the ethanol precipitate.
美肌効果判定のためのパネル(被験者)は、10〜60
才代の女性91人である。The number of panels (test subjects) for determining the skin beautification effect is 10 to 60.
There were 91 young women.
投与方法は、上記ゼリーを毎日2個(1個の重量は10
g)づつ8週間継続摂食による。期間中の動物軟骨総摂
取量はパネル1人当り28gに及ぶこととなる。The administration method is to take two pieces of the above jelly every day (one piece weighs 10
g) by continuous feeding for 8 weeks. The total intake of animal cartilage during the period was 28g per panelist.
試験期間終了後、パネル全員に対してアンケート調査を
試みたところ、下表の通りであった。After the test period ended, we conducted a questionnaire survey of all the panel members, and the results are as shown in the table below.
M1表
なお、
別途、
パネル9
1人中40名について皮
層表面の観察を行った。即ち、流動性シリコン精密印象
材(商品名キサントブレンプラス(登録商標))とシリ
コン印象硬化剤(商品名エラストマハードナー(登録商
標))を混合したものを、頬の中央部に直径40mの円
形状に塗布し、完全に硬化した後これを剥がし取り、皮
膚表面の鋳型を作成した。このような鋳型を試験開始前
と試験終了時の2枚作威し、実体観察用顕y&鏡でこの
2枚を比較観察した結果、はぼ下表のように判断できた
。 第 2 表第1表における「肌
の状態がよくなった」と「肌の状態がややよくなった」
をあわせた数は全体の64.8%、第2表における「美
肌に有効である」と「美肌にやや有効である」を加えた
数は全体の65%、と両方の比率はほぼ同一の比率を示
しており、美肌効果は大よそその程度の割合で発現する
ものと考えられる。なお、鋳型による実例は添付の図面
の通りである。Table M1 In addition, the cortical surface was separately observed for 40 out of 1 Panel 9 participants. That is, a mixture of a fluid silicone precision impression material (trade name: Xanthoblene Plus (registered trademark)) and a silicone impression hardening agent (trade name: Elastomer Hardener (registered trademark)) was placed in a circle with a diameter of 40 m in the center of the cheek. It was applied to a shape, and after it had completely cured, it was peeled off to create a mold of the skin surface. Two such molds were made before the start of the test and at the end of the test, and as a result of comparing and observing these two molds using a microscope and mirror for actual observation, the results were determined as shown in the table below. Table 2 “My skin condition has improved” and “My skin condition has improved somewhat” in Table 1
The total number of ``effective for beautiful skin'' and ``slightly effective for beautiful skin'' in Table 2 is 65% of the total, and the ratios for both are almost the same. It is considered that the skin beautification effect is expressed at approximately a certain rate. An example using a mold is shown in the attached drawing.
第1図・・・・・・・・・某パネルの試験開始前の頬の
皮膚の状態を示す図
第2図・・・・・・・・・第1図に示したパネルの試験
終了時の頬の皮膚の状態を示す図Figure 1: A diagram showing the condition of the skin on the cheek of a certain panel before the test begins Figure 2: At the end of the test on the panel shown in Figure 1 Diagram showing the condition of the cheek skin of
Claims (2)
、その分解物を一旦中和し未溶解分を除去した後、エタ
ノールを添加して得られる沈澱物である動物性粘性物質
を通常の食品原料に添加してなる飲食物。(2) Animal cartilage is steamed and hydrolyzed in the presence of alkali, the decomposed product is once neutralized and undissolved matter is removed, and then ethanol is added to obtain a precipitate, which is usually an animal viscous substance. Foods and drinks made by adding to food ingredients.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1170886A JPH0789885B2 (en) | 1989-06-30 | 1989-06-30 | Foods and drinks that have a beautiful skin effect |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1170886A JPH0789885B2 (en) | 1989-06-30 | 1989-06-30 | Foods and drinks that have a beautiful skin effect |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0335774A true JPH0335774A (en) | 1991-02-15 |
JPH0789885B2 JPH0789885B2 (en) | 1995-10-04 |
Family
ID=15913141
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1170886A Expired - Lifetime JPH0789885B2 (en) | 1989-06-30 | 1989-06-30 | Foods and drinks that have a beautiful skin effect |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0789885B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009060915A (en) * | 2008-10-24 | 2009-03-26 | Toyo Shinyaku:Kk | Beauty health food containing material derived from young barley leaves |
US9659742B2 (en) | 2013-12-06 | 2017-05-23 | Toshiba Electron Tubes & Devices Co., Ltd. | X-ray tube and method of manufacturing the same |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5480459A (en) * | 1977-12-10 | 1979-06-27 | Yoshio Ooguro | Confectionery making method by using fish bone powder |
JPS59141511A (en) * | 1983-02-03 | 1984-08-14 | Tokyo Sankei Kagaku:Kk | Mucopolysaccharide additive |
-
1989
- 1989-06-30 JP JP1170886A patent/JPH0789885B2/en not_active Expired - Lifetime
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5480459A (en) * | 1977-12-10 | 1979-06-27 | Yoshio Ooguro | Confectionery making method by using fish bone powder |
JPS59141511A (en) * | 1983-02-03 | 1984-08-14 | Tokyo Sankei Kagaku:Kk | Mucopolysaccharide additive |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009060915A (en) * | 2008-10-24 | 2009-03-26 | Toyo Shinyaku:Kk | Beauty health food containing material derived from young barley leaves |
US9659742B2 (en) | 2013-12-06 | 2017-05-23 | Toshiba Electron Tubes & Devices Co., Ltd. | X-ray tube and method of manufacturing the same |
Also Published As
Publication number | Publication date |
---|---|
JPH0789885B2 (en) | 1995-10-04 |
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