JPH1175770A - Peroxylipid production inhibitor, its production and utulization thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce the subject safe agent capable of inhibiting the production of peroxylipids in vivo and in vitro and manifesting strong antioxidizing activities by including an essence extracted from a leaf of Psidium guajava L. as an active ingredient therein. SOLUTION: This agent is a peroxylipid production inhibitor containing an essence prepared by extracting a leaf of Psidium guajava L. with water or a hydrophilic organic solvent (preferably a lower monohydric alcohol, especially preferably ethanol) or a mixed solvent thereof as an active ingredient. The leaf of the Psidium guajava L. used is preferably a dried material or a pulverized material and fragmented to, e.g. about 1 mm to several cm, average 5 cm square size. The extraction of the essence is preferably carried out under an applied pressure of 1.2-5 atom and under heating. The agent manifests synergistic effects thereof by using the essence extracted from the leaf of the Psidium guajava L. with an essence extracted from grape seeds and/or an essence extracted from a bark of Pinus pinaster in combination.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to guava (scientific name: P
The present invention relates to a lipid peroxide inhibitor comprising an extract obtained from the leaves of C. siumium Guajava Limn) as an active ingredient and a method for producing the same, and a composition of the food, cosmetics, agrochemicals, pharmaceuticals, etc. comprising the inhibitor. It is especially about food.

[0002]

2. Description of the Related Art In recent years, as the Western diet has become established, the amount of fat intake has increased, and among the average energy intake of Japanese, those derived from fat have already reached levels comparable to those in the West. For several years, the risk of inducing various diseases such as hyperlipidemia, arteriosclerosis, ischemic heart disease, and cerebral infarction due to excessive intake of fat has been warned. In addition, those containing a large amount of saturated fatty acids as constituent fatty acids of lipids may cause an increase in blood cholesterol level. Therefore, active intake of unsaturated fatty acids is recommended, and saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids are recommended. It is also said that the balance with is important.

[0003] Lipids having a high proportion of unsaturated fatty acids are liable to generate peroxides and oxidatively deteriorate regardless of whether they are ingested or not. In the fields of foods, cosmetics, agricultural chemicals, pharmaceuticals, etc., where so-called unsaturated lipids are often added to products, the oxidative deterioration of unsaturated lipids is generally achieved by using antioxidants such as tocopherol and ascorbate together. However, the actual antioxidant effect is limited and often leads to rancidity and discoloration of various products. It has also been pointed out that ingestion of lipid peroxides and oxidized foods produced in the body is one of the causes of liver damage, arteriosclerosis, thrombosis, etc., and is also closely related to various aging phenomena. ing. For example, it is known that liver damage occurs when rats are administered unsaturated fatty acids for a long time or lipid peroxide. Thus, as the use of unsaturated lipids in products and opportunities for ingestion increase, the need to prevent oxidation and suppress the production of lipid peroxides has increased.

[0004] In general, plants used as natural products contain components such as saponins, flavonoids and tannins, and flavonoids and tannins are known to have an antioxidant effect. For example, crush the grape seeds appropriately,
Extracts obtained by extraction with a hydrophilic organic solvent or a water-containing solvent contain a large amount of polyphenols, particularly anthocyanidins, which are a kind of flavonoids, proanthocyanidins, etc., because the extract has an antioxidant function, It is commercially available as an antioxidant for grape seed extract. In addition, a kind of pine growing in the Bordeaux region of France (French coastal pine, Pinus pinaste)
The extract obtained by similarly extracting the bark of r) with water or a hydrate of a hydrophilic organic solvent such as ethanol contains proanthocyanidins and 40 or more organic acids (catechin-catechin-procyanidins, epicatechin-catechin-procyanidins). , Catechin, caffeic acid, ferric acid, etc.), has an antioxidant activity and an active oxygen scavenging effect, and is marketed under the trade name of "Pycnogenol" (Yuji Matsushita, Fragrance Journal)
al, April 1997, pp. 70-74).

[0005] As described above, plant extracts containing flavonoids, especially proanthocyanidins, have an antioxidant function, but they cannot be said to have sufficient functions in actual use. Has oxidizing activity,
What suppresses the production of lipid peroxide has been demanded.

[0006]

SUMMARY OF THE INVENTION In view of the above situation, the present invention provides a safe lipid peroxide production inhibitor (hereinafter referred to as a peroxide inhibitor) which suppresses the production of lipid peroxide in and outside a living body and has a strong antioxidant activity. (Hereinafter referred to as a lipid oxidant inhibitor) and a process for producing the same, and to provide compositions of foods, cosmetics, agricultural chemicals, pharmaceuticals, and the like, in which the production of lipid peroxide is suppressed and excellent in oxidative stability.

[0007]

Means for Solving the Problems The lipid peroxide inhibitor of the above-mentioned problem comprises, as an active ingredient, an extract obtained by extracting guava leaves with water, a hydrophilic organic solvent or a mixed solvent thereof. Achieved by lipid peroxide inhibitors. Here, the extraction is preferably performed under a pressure of 1.2 to 5 atm and under heating, and more preferably under a pressure of 1.2 to 1.7 atm and under heating at 100 to 130 ° C. . In addition, the lipid peroxide inhibitor of the present invention comprises an extract from the guava leaf as an active ingredient, but is an extract from a plant, and the extract containing proanthocyanidin, more preferably It is preferable that the extract further contains an extract from grape seeds and / or an extract from bark of French pine (Pinus pinaster).

[0008] In the production method of the above-mentioned subject, guava leaves are treated with water or a hydrophilic organic solvent or a mixed solvent thereof,
1.2-5 atm, more preferably 1.2-1.7 atm under pressure and under heating, more preferably 100-130 ° C
It is achieved by incorporating an extract obtained by extraction under heating as an active ingredient. Further, the composition of the object can be achieved by forming a composition such as food, cosmetics, agrochemicals, pharmaceuticals and the like, particularly a food composition, containing the lipid peroxide inhibitor.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The lipid peroxide inhibitor of the present invention comprises, as an active ingredient, an extract obtained by extracting guava leaves with water or a hydrophilic organic solvent or a mixed solvent thereof. Things.

Guava is a plant belonging to the family Myrtaceae native to tropical America and cultivated in various places in the tropics, Taiwan, Okinawa and the like.
Fruit juice is used as a juice beverage. In the present invention, guava leaves are used as a raw material for the extract. The leaves may be raw, but from the viewpoint of extraction efficiency, it is preferable to use a dried product or a crushed product thereof, for example, a product obtained by slicing into a size of about 1 mm to several cm and an average of 5 mm square.

As the hydrophilic organic solvent, a lower monohydric alcohol is preferable, and examples thereof include methanol, ethanol, n-propanol, isopropanol, n-butanol and isobutanol. Ethanol is preferred in consideration of safety and the like. Such a hydrophilic organic solvent is more desirably used as a mixed solvent with water. The type and ratio of the mixed solvent are arbitrary, but it is preferable to use a hydrous alcohol having an alcohol concentration of 20 to 90% by weight, more preferably 40 to 70% by weight. Outside this range, the lipid peroxide-suppressing effect of the extracted extract is reduced. The solvent may be used about 1 to 10 times the weight of guava leaves.

When extracting the extract according to the present invention,
It is preferably carried out under a pressure of 1.2 to 5 atm and under heating, more preferably under a pressure of 1.2 to 1.7 atm and 100 to
More preferably, it is performed under heating at 130 ° C. Extracts obtained by extraction under these conditions have a remarkable lipid peroxide suppressing effect, and are therefore desirable. While appropriately stirring the mixture of guava leaves and the solvent, from about 10 minutes to about 5 hours,
More preferably, the components in the guava leaf are extracted under the above conditions for 30 minutes to 2 hours, and the residue is removed to obtain an extract, which is subjected to processes such as concentration under reduced pressure, freeze drying, spray drying and the like, to thereby obtain the present invention. Guava leaf extract (liquid or powder) can be produced. The extract or the concentrate may be treated with activated carbon.

The guava leaf extract according to the present invention contains tannins such as strictinin and isostrictinin, which are polyphenolic substances, as main components, and a complex composition containing saponins, ellagic acid glycosides, flavonoids and the like. It is. The extract is soybean oil, rapeseed oil, linseed oil,
In addition to suppressing the production of peroxides of general unsaturated lipids such as lard and fish oil, it also suppresses the oxidation of unsaturated hydrocarbons and the like, and reduces the production of lipid peroxide in the mitochondrial fraction and microsomal fraction of animal liver tissue. It has an excellent effect of suppressing generation and has a function of eliminating active oxygen.

The lipid peroxide inhibitor of the present invention contains the above extract of guava leaf as an active ingredient, and is composed of the extract alone, but further comprises another antioxidant such as tocopherol. , Ascorbic acid palmitate and the like may be appropriately contained. When the extract of guava leaves of the present invention is used in combination with another antioxidant, the other antioxidant is, in particular, an extract from a plant and contains proanthocyanidin, which is one of flavonoids. It is desirable to select one because a synergistic effect is exhibited.

Preferred examples of plant extracts containing proanthocyanidins include extracts from grape seeds and extracts from the bark of French pine (Pinus pinaster). In the present invention, any of these extracts is used. Either or both can be used. The extract containing proanthocyanidin contains proanthocyanidin in an amount of 10% by weight or more, more preferably 30% by weight or more. In the lipid peroxide inhibitor of the present invention, the ratio of the guava leaf extract to the proanthocyanidin-containing plant extract is arbitrary, but the former: the latter (weight ratio) =
1: 0.1 to 10 is preferable, and 1: 0.5 to 1 is more preferable.

As described above, the extract from grape seeds is an extract obtained by extracting grape seeds with a hydrophilic organic solvent such as ethanol or a water-containing solvent thereof, and is commercially available as "Activin" (Interhealth). Company),
"KPA-40" (manufactured by Kikkoman Corp.), "Grape seed extract" (manufactured by Farmline)
And the like, but the present invention is not limited by these. The extract from the bark of French pine pine is also an extract obtained by extraction with a hydrophilic organic solvent such as ethanol or this water-containing solvent as described above, such as "Pycnogenol" (manufactured by Hofer Research). It is commercially available.

Next, the method for producing the lipid peroxide inhibitor of the present invention comprises the steps of: applying guava leaves to water or a hydrophilic organic solvent or a mixed solvent thereof under a pressure of 1.2 to 5 atm and heating. An extract obtained by extraction below is contained as an active ingredient.

In this manufacturing method, the extraction process is performed in a manner similar to that of 1.2.
It is important to carry out under a pressure of 〜5 atm and under heating.
As a matter of course, it is possible to obtain the extract at normal temperature and normal pressure, but under the above conditions, more preferably 1.
An extract obtained by performing an extraction treatment under a pressure of 2 to 1.7 atm and under a heating of 100 to 130 ° C. has an excellent lipid peroxide inhibitory effect, and is advantageous in producing the lipid peroxide inhibitor of the present invention. . The types and mixing ratios of the guava leaves, the hydrophilic organic solvent and the mixed solvent, the extraction method, and the drying and powdering methods are the same as those described above.

Further, the present invention provides a composition comprising the above-mentioned lipid peroxide inhibitor. That is,
The lipid peroxide inhibitor containing the extract of guava leaf obtained as described above as an active ingredient can be added as it is to a liquid, gel-like or solid food, or can be appropriately treated with dextrin or the like. Pellets, tablets, granules, as well as molds, flavors, pigments, etc.
Emulsions, blended in cosmetics such as lipsticks, or blended when manufacturing various compositions such as ointments and other pharmaceuticals and agricultural chemicals, the production of lipid peroxides is suppressed, and the various compositions excellent in oxidative stability I will provide a. Food is suitable as the composition. The amount of the lipid peroxide inhibitor of the present invention in these compositions cannot be uniformly defined depending on the type and condition of the composition, but is generally about 0.001 to 30% by weight, more preferably about 0.1 to 30% by weight.
01 to 10% by weight. It should be noted that the lipid peroxide inhibitor of the present invention may be used for food in powder form, for example, without any problem.

[0020]

【Example】

Example 1 100 kg of dried guava leaves were crushed into a size of about 2 to 5 mm square and charged in a pressurized extraction kettle (1500 liters).
600 liters of water was added, the mixture was heated until the temperature in the kettle became 120 ° C., and the pressure in the kettle was set to 1.3 ± 0.1 atm. Then, the residue was removed with a filter press, and the extract was treated with a vacuum concentrator to obtain a concentrate (Brix 30) 9
5 liters were obtained. The concentrate was further processed by a spray drier to dry and powder, and 27 kg of light brown powdered guava leaf extract (sample 1) was obtained.

Example 2 100 kg of dried guava leaves were crushed to a size of about 2 to 5 mm square and charged into a pressure-type extraction kettle (1500 liter), and 500 liters of aqueous ethanol having an alcohol concentration of 30% by weight was added. : 75 ° C, pressure in the pot: 1.6 ±
Extraction was performed for 30 minutes at 0.1 atm. Subsequently, the residue was removed with a filter press, and the extract was treated with a vacuum concentrator to obtain 96 liters of a concentrate (Brix32). The concentrate is further treated with a freeze dryer, dried and powdered, and light brown powdered guava leaf extract (sample 2) 3
0 kg was obtained.

Example 3 Light brown guava leaf extract (sample 3) was treated in the same manner as in Example 2 except that 500 liters of aqueous ethanol having an alcohol concentration of 50% by weight was used.
9 kg were obtained.

Example 4 A light brown powdered guava leaf extract (sample 4) was prepared in the same manner as in Example 2 except that 500 liters of aqueous ethanol having an alcohol concentration of 80% by weight was used.
9 kg were obtained.

Comparative Example 1 The procedure of Example 1 was repeated, except that the temperature in the kettle was set to 25 ° C. and the pressure in the kettle was set to 1 atm, to obtain 23 kg of light brown powdered guava leaf extract (Comparative sample 1). .

Comparative Example 2 The same treatment as in Example 3 was carried out except that the temperature in the kettle was set to 25 ° C. and the pressure in the kettle was set to 1 atm, to obtain 25 kg of a light brown powdered guava leaf extract (Comparative Sample 2). .

Each of the guava leaf extracts prepared in the above Examples and Comparative Examples was tested for its lipid peroxide inhibiting activity by the following method. Test Example 1 (Lipid Peroxidation Inhibition Activity in Rat Liver Mitochondrial Fraction) Wistar rats (6 weeks old, body weight 160 g) were sacrificed, liver (10 g) was immediately removed, and then 3 mM Tris and 0.1 mM The mixture was homogenized with 100 ml of a 0.25 M sucrose solution (pH 7.4) containing EDTA. This homogenate solution is added at 2,000 for 10 minutes at 4 ° C.
After centrifugation at rpm, the supernatant was further
Centrifugation at pm for 40 minutes gave the mitochondrial fraction. The mitochondrial fraction was suspended in Dulbecco's phosphate buffered saline (pH 7.4) and the protein content was adjusted to 6 mg / ml. Then, this suspension 100
20 μl of 40 mM ADP (adenosine diphosphate) in μl
1, 12 mM ascorbic acid 20 μl, and test substances (Guava leaf extract prepared in Examples 1 to 4 and Comparative Examples 1 and 2, extract from bark of French pine pine (trade name: Pycnogenol, Hofer Research Co., Ltd.) Extract from grape seeds (trade name: KPA-
40, manufactured by Kikkoman Corporation), an extract from apple seeds (trade name: Applephenon Powder 50, manufactured by Nikka Whiskey Co., Ltd.), a mixture thereof, and tannin component penta-O-galloylglucose (reagent). Each is Dulbecco's phosphate buffered saline (pH 7.4)
Was added thereto, and incubated at 37 ° C. for 1 hour to react. The amount of lipid peroxide generated was measured by the Yagi method. The amount of lipid peroxide was 1 mg of protein.
It was expressed as the amount of malondialdehyde per unit. Table 1 shows the results.

From Table 1, it can be seen that by adding all the test substances,
Although the production of lipid peroxide due to the induction of ADP and ascorbic acid in the liver mitochondrial fraction was suppressed, the activity of each test substance was superior to that of the guava leaf extract (samples 1 to 4) according to the present invention. In addition, when the guava leaf extract according to the present invention and an extract from the bark of shore pine, an extract from grape seeds or an extract from apple seeds are used in combination, the lipid peroxide production inhibitory activity is reduced. It was found to be very high.

[0028]

[Table 1]

Note 1: The numerical values in the table represent the amount of lipid peroxide produced in terms of the amount of malondialdehyde per mg of protein (n
mol). When the test substances are mixed, the ratio is a weight ratio. Note 2: AD is added to the liver mitochondrial fraction suspended in the buffer.
The amount of lipid peroxide when only P and ascorbic acid were added. Note 3: "Pycnogenol" manufactured by Hofer Research. Note 4: “KPA-4” manufactured by Kikkoman Corporation
0 ". Note 5: Nikka Whiskey Co., Ltd. product name "Applephenon Powder 50". Note 6: Penta-O-galloyl glucose (reagent).

Test Example 2 (Lipid peroxide production inhibitory activity in rat liver microsomal fraction) In the method described in Test Example 1, the supernatant obtained after centrifuging the mitochondrial fraction was further subjected to 34,000 rpm for 1 hour. After centrifugation, a microsomal fraction was obtained. This is D
It was suspended in ulbecco phosphate buffered saline (pH 7.4) and the protein content was adjusted to 6 mg / ml.
Next, 100 μl of this suspension was added with 40 mM ADP20.
μl, 4 mM NADPH (reduced nicotinamide adenine dinucleotide phosphate) 20 μl, and Test Example 1
Each of the same test substances dissolved in Dulbecco's phosphate buffered saline (pH 7.4) was added.
The reaction was carried out by incubating at 37 ° C. for 1 hour, and the amount of generated lipid peroxide was measured by the method described in Test Example 1. The amount of lipid peroxide was expressed as the amount of malondialdehyde per mg of protein. Table 2 shows the results.

In Table 2, it can be seen that the addition of the test substances in all cases resulted in suppression of the production of lipid peroxide due to the induction of ADP and NADPH in the liver microsomal fraction by addition of the concentrations of 500 μg / ml and 100 μg / ml. It was revealed. In addition, comparing the activity of each test substance, the production of lipid peroxide is strongly suppressed in the case of the guava leaf extract (samples 1 to 4) according to the present invention,
Its activity is about the same as that of the tannin component penta-O-galloyl glucose, and the guava leaf extract and the extract from the pine bark of the present invention, the extract from grape seeds or the extract from apple seeds according to the present invention. When used in combination, a synergistic effect in which the production of lipid peroxide was more strongly inhibited was observed.

[0032]

[Table 2]

Notes 1, 3 to 6: Same as the notes in Table 1. Note 2: ADP is added to the liver microsome fraction suspended in the buffer.
And the amount of lipid peroxide when only NADPH was added.

Test Example 3 The antioxidant effect of the guava leaf extract according to the present invention on fish oil was examined. That is, 50 ml of fish oil was put into a 100 ml beaker, and Examples 1 to 4 and Comparative Examples 1 and 2 were added.
One of the guava leaf extract (samples 1 to 4 and comparative samples 1 and 2) obtained in step 1 was added to a concentration of 100 ppm, and the mixture was allowed to stand at room temperature in an open state. The peroxide value was measured over time according to the method described in "Standard Fat and Oil Analysis Test Method". At the same time, a comparative test in which tocopherol was added at 1000 ppm or 100 ppm was performed. As a result, tocopherol 1000 ppm
4 hours after the start of the test, 100 ppm
In the additive, peroxide was detected respectively at 10 hours,
The peroxide values at 12 hours were 73 and 48, respectively. On the other hand, when Samples 1 to 4 and Comparative Samples 1 and 2 were added, none was detected as a peroxide value.

Example 5 5.0 kg of the guava leaf extract obtained in Example 1 and 3.5 g of chemically modified starch (Pine Flow, manufactured by Matsutani Chemical Co., Ltd.)
kg, tricalcium phosphate 0.3 kg, vitamin B ₁
0.3 kg, vitamin B ₂ 0.3 kg, vitamin B
₆ 0.2 kg of vitamin C and 0.4 kg of vitamin C were charged into a compounding machine, stirred for 10 minutes, taken out, and supplied to a direct compression tableting machine to form pellets having a diameter of 7 mm, a length of 4 mm, and a weight of 150 mg. A shell-like thin film was coated by using to produce a pelletized food product. Each of the pellets contains 75 mg of guava leaf extract. Further, the same treatment was performed using the guava leaf extract obtained in Examples 2 to 4, and pelletized foods containing 20 mg, 50 mg or 150 mg of the guava leaf extract per pellet were produced. The amount of the guava leaf extract was increased or decreased by adjusting the amount of the pine flow. 30 ° C
After being stored in a constant temperature room for 6 months, the samples were tasted, and all flavors were the same as those immediately after the trial production.

Example 6 400 g of a blended oil of soybean oil and rapeseed oil, 35 soybean hardened oil
0 g and a mixed oil of 100 g of palm oil and 100 m of water
1, 15 g of guava leaf extract obtained in Example 3, 15 g of milk solids, 14 g of common salt, monoglyceride stearic acid 3
g, 2 g of soy lecithin, β-carotene and a small amount of milk flavor, respectively, and then emulsified, followed by rapid kneading,
A guava leaf extract-containing margarine was prototyped.

Example 7 100 g of butter, 200 g of shortening, 30 g of milk
60 g of sugar and 60 g of hen's egg were added and mixed well while stirring well with a household whipper.
g, 1.5 g of baking powder and a mixed powder of 5 g of the guava leaf extract obtained in Examples 1 to 4 were further added and kneaded. After letting this dough for 30 minutes,
It was divided into 50 pieces by a mold and baked in an oven to produce a prototype of butter cookies.

Example 8 One of the guava leaf extracts (samples 1 to 4) obtained in Examples 1 to 4 was added to 100 ml of commercially available grape juice.
Species: Grape seed extract (manufactured by Inter Health, trade name “Activin”) = 1: 1 (weight ratio) was added and dissolved by stirring, and guava leaf extract, ie, sample 1 was 0.01% by weight, 0.1% by weight of sample 2 and 0.1% by weight of sample 3
A juice containing an extract of guava leaf extract containing 7% by weight and 1.5% by weight of Sample 4 was prepared. All of these flavors and storability were similar to or higher than the grape juice without additives.

Example 9 100 g of liquid paraffin, 40 g of jojoba oil, 30 g of squalane, 30 g of olive oil, 30 g of stearic acid, 30 g of monoglyceride stearic acid (trade name: Emulgy MS, manufactured by Riken Vitamin Co., Ltd.), 30 g of sorbitan fatty acid ester (Kao Co., Ltd.) ), And 10 g of Emazole S-10F) and 1 g of butylparaben were mixed to form an oil phase, which was maintained at 80 ° C. On the other hand, 22 g of glycerin was added to 655 ml of purified water,
1,3-butylene glycol 20 g, ethyl paraben 2
g and 30 g of the guava leaf extract obtained in Example 3 in 8
The mixture was heated to 0 ° C. while mixing to obtain an aqueous phase, kept at the same temperature, and the oil phase was gradually added thereto with stirring to homogenize the mixture.
The emulsion was cooled to room temperature with continuous stirring to produce a cosmetic cream. For comparison, guava leaf extract was not added in the above formulation, and purified water
A cream was prepared under the same conditions except that 5 ml was used. A part of both creams was placed in a glass brown bottle, covered and left indoors (20-30 ° C) for one month. Oil was extracted with hexane and its peroxide value was measured. Was 73 for the cream for the present invention and 2 for the cream of the present invention.

[0040]

Industrial Applicability According to the present invention, it contains an extract extracted from guava leaves, suppresses not only the production of various industrial products but also the production of lipid peroxide in vivo, and has a strong antioxidant activity. And a safe lipid peroxide production inhibitor. The effect of this inhibitor becomes even more remarkable when the guava leaf extract is used in combination with an extract from grape seeds and / or an extract from the bark of French pine pine. In the present invention, the production of lipid peroxide is more strongly suppressed by extracting guava leaves under pressure and heating using a hydrophilic organic solvent such as water or ethanol or a mixed solvent thereof. A guava leaf extract is obtained, and a method for producing a lipid peroxide production inhibitor containing the extract as an active ingredient can be provided. Further, according to the present invention, there are provided compositions for foods, cosmetics, agricultural chemicals, pharmaceuticals, and the like, in which the production of lipid peroxide is almost completely suppressed and which has excellent oxidation stability. In particular, since the inhibitory effect of lipid peroxide production in vivo is remarkable, it can be used as a preventive or therapeutic agent for liver damage, arteriosclerosis, thrombosis and the like.

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Claims (9)

[Claims] 1. A lipid peroxide production inhibitor comprising, as an active ingredient, an extract obtained by extracting guava leaves with water or a hydrophilic organic solvent or a mixed solvent thereof. 2. The inhibitor according to claim 1, wherein the extraction is carried out under a pressure of 1.2 to 5 atm and under heating. 3. The extraction is carried out under a pressure of 1.2 to 1.7 atm.
The inhibitor according to claim 2, which is carried out under heating at 00 to 130 ° C. 4. The inhibitor according to any one of claims 1 to 3, which is an extract from a plant, further comprising the extract containing proanthocyanidin. 5. The inhibitor according to claim 4, wherein the extract containing proanthocyanidins is an extract from grape seeds and / or an extract from bark of French pine (Pinus pinaster). 6. An extract obtained by extracting guava leaves using water or a hydrophilic organic solvent or a mixed solvent thereof under a pressure of 1.2 to 5 atm and under heating, as an active ingredient. A method for producing a lipid peroxide production inhibitor, characterized by comprising: 7. The extraction is carried out under a pressure of 1.2 to 1.7 atm.
The method according to claim 6, wherein the method is performed under heating at 00 to 130 ° C. 8. 8. A composition comprising the inhibitor according to any one of claims 1 to 5. 9. The composition according to claim 8, which is a food.