JPWO2018124202A1 - Food composition for promoting sweating - Google Patents
Food composition for promoting sweating Download PDFInfo
- Publication number
- JPWO2018124202A1 JPWO2018124202A1 JP2018559592A JP2018559592A JPWO2018124202A1 JP WO2018124202 A1 JPWO2018124202 A1 JP WO2018124202A1 JP 2018559592 A JP2018559592 A JP 2018559592A JP 2018559592 A JP2018559592 A JP 2018559592A JP WO2018124202 A1 JPWO2018124202 A1 JP WO2018124202A1
- Authority
- JP
- Japan
- Prior art keywords
- sweating
- food composition
- promoting
- zinc
- present
- 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.)
- Pending
Links
- 230000035900 sweating Effects 0.000 title claims abstract description 128
- 235000013305 food Nutrition 0.000 title claims abstract description 114
- 239000000203 mixture Substances 0.000 title claims abstract description 108
- 230000001737 promoting effect Effects 0.000 title claims abstract description 99
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims abstract description 55
- 239000011701 zinc Substances 0.000 claims abstract description 55
- 229910052725 zinc Inorganic materials 0.000 claims abstract description 55
- 239000004480 active ingredient Substances 0.000 claims abstract description 22
- 206010019345 Heat stroke Diseases 0.000 claims description 52
- 102000004169 proteins and genes Human genes 0.000 claims description 27
- 108090000623 proteins and genes Proteins 0.000 claims description 27
- 230000003405 preventing effect Effects 0.000 claims description 22
- 230000000694 effects Effects 0.000 claims description 20
- YVGGHNCTFXOJCH-UHFFFAOYSA-N DDT Chemical compound C1=CC(Cl)=CC=C1C(C(Cl)(Cl)Cl)C1=CC=C(Cl)C=C1 YVGGHNCTFXOJCH-UHFFFAOYSA-N 0.000 claims description 14
- 230000008961 swelling Effects 0.000 claims description 12
- 235000018102 proteins Nutrition 0.000 description 25
- 210000004243 sweat Anatomy 0.000 description 15
- 238000000034 method Methods 0.000 description 14
- 238000012360 testing method Methods 0.000 description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 11
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 11
- 230000017531 blood circulation Effects 0.000 description 10
- 239000002270 dispersing agent Substances 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 102000007544 Whey Proteins Human genes 0.000 description 8
- 108010046377 Whey Proteins Proteins 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 229920001353 Dextrin Polymers 0.000 description 6
- 239000004375 Dextrin Substances 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 230000036760 body temperature Effects 0.000 description 6
- 235000019425 dextrin Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 102000014171 Milk Proteins Human genes 0.000 description 5
- 108010011756 Milk Proteins Proteins 0.000 description 5
- 239000005862 Whey Substances 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 235000021239 milk protein Nutrition 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- 230000008326 skin blood flow Effects 0.000 description 5
- 108010076119 Caseins Proteins 0.000 description 4
- 102000011632 Caseins Human genes 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 230000037406 food intake Effects 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 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
- 230000007423 decrease Effects 0.000 description 3
- 230000001934 delay Effects 0.000 description 3
- 239000002552 dosage form Substances 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000005022 packaging material Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 229940001941 soy protein Drugs 0.000 description 3
- 210000000106 sweat gland Anatomy 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 235000021119 whey protein Nutrition 0.000 description 3
- 239000011670 zinc gluconate Substances 0.000 description 3
- 235000011478 zinc gluconate Nutrition 0.000 description 3
- 229960000306 zinc gluconate Drugs 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical group OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical group OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- CANRESZKMUPMAE-UHFFFAOYSA-L Zinc lactate Chemical compound [Zn+2].CC(O)C([O-])=O.CC(O)C([O-])=O CANRESZKMUPMAE-UHFFFAOYSA-L 0.000 description 2
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 2
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 150000001765 catechin Chemical class 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 230000001882 diuretic effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 150000007530 organic bases Chemical class 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000009861 stroke prevention Effects 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 108700012359 toxins Proteins 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 239000004246 zinc acetate Substances 0.000 description 2
- 235000013904 zinc acetate Nutrition 0.000 description 2
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 description 2
- 239000011576 zinc lactate Substances 0.000 description 2
- 235000000193 zinc lactate Nutrition 0.000 description 2
- 229940050168 zinc lactate Drugs 0.000 description 2
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 2
- 229960001763 zinc sulfate Drugs 0.000 description 2
- 229910000368 zinc sulfate Inorganic materials 0.000 description 2
- VRGNUPCISFMPEM-ZVGUSBNCSA-L zinc;(2r,3r)-2,3-dihydroxybutanedioate Chemical compound [Zn+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O VRGNUPCISFMPEM-ZVGUSBNCSA-L 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- SVBWNHOBPFJIRU-UHFFFAOYSA-N 1-O-alpha-D-Glucopyranosyl-D-fructose Natural products OC1C(O)C(O)C(CO)OC1OCC1(O)C(O)C(O)C(O)CO1 SVBWNHOBPFJIRU-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 206010065713 Gastric Fistula Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Chemical group CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 241001312569 Ribes nigrum Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000032140 Sleepiness Diseases 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Chemical group 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Chemical group 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Chemical group C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Chemical group 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical group OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- -1 and the like) Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 210000000476 body water Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000012839 cake mixes Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 108010033929 calcium caseinate Proteins 0.000 description 1
- 150000001746 carotenes Chemical group 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000003090 exacerbative effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000000245 forearm Anatomy 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Chemical group CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 230000037321 sleepiness Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 206010042772 syncope Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 229940092665 tea leaf extract Drugs 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- NMXLJRHBJVMYPD-IPFGBZKGSA-N trehalulose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@]1(O)CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 NMXLJRHBJVMYPD-IPFGBZKGSA-N 0.000 description 1
- WGIWBXUNRXCYRA-UHFFFAOYSA-H trizinc;2-hydroxypropane-1,2,3-tricarboxylate Chemical compound [Zn+2].[Zn+2].[Zn+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O WGIWBXUNRXCYRA-UHFFFAOYSA-H 0.000 description 1
- 229960004747 ubidecarenone Drugs 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Chemical group O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Chemical group 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Chemical group 0.000 description 1
- 150000003710 vitamin D derivatives Chemical group 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Chemical group 0.000 description 1
- 150000003721 vitamin K derivatives Chemical group 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 229960000314 zinc acetate Drugs 0.000 description 1
- 239000011592 zinc chloride Substances 0.000 description 1
- 235000005074 zinc chloride Nutrition 0.000 description 1
- 229960001939 zinc chloride Drugs 0.000 description 1
- 239000011746 zinc citrate Substances 0.000 description 1
- 235000006076 zinc citrate Nutrition 0.000 description 1
- 229940068475 zinc citrate Drugs 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
本発明は発汗を促進させる、新たな発汗促進用食品組成物を提供することを目的とする。本発明は、亜鉛を有効成分として含む、暑熱環境下における発汗促進用食品組成物に関する。An object of the present invention is to provide a new food composition for promoting sweating that promotes sweating. The present invention relates to a food composition for promoting sweating in a hot environment containing zinc as an active ingredient.
Description
本発明は、亜鉛を有効成分として含む発汗促進用食品組成物に関する。詳細には、亜鉛を有効成分として含む暑熱環境下における発汗促進用食品組成物に関する。 The present invention relates to a food composition for promoting sweating comprising zinc as an active ingredient. Specifically, the present invention relates to a food composition for promoting sweating in a hot environment containing zinc as an active ingredient.
熱中症は、めまい、失神、頭痛、吐き気、強い眠気、気分が悪くなる、及び体温の異常な上昇等の様々な症状を引き起こすことが知られている。熱中症は、熱中症になる状況から大きく二つに分類することができる。一つは真夏の炎天下といった暑熱環境下でスポーツや肉体労働などの筋肉運動が合わさって熱中症に至る「労作性熱中症」である。もう一つは、暑熱環境の中で長時間過ごして熱中症に至る「非労作性熱中症」である。 Heat stroke is known to cause various symptoms such as dizziness, fainting, headache, nausea, strong sleepiness, feeling unwell, and abnormal rise in body temperature. Heat stroke can be roughly classified into two types according to the situation of heat stroke. One is “working heat stroke”, which results in heat stroke when combined with muscle exercise such as sports and physical labor in a hot environment such as a hot summer sun. The other is “non-working heat stroke”, which results in heat stroke after spending a long time in a hot environment.
暑熱環境下で運動を伴う労作性熱中症の予防は、運動する前に暑さに慣れる順化時間を設ける、水分休憩をこまめに取る、早めに体調不良を申し出るなどの自主的な対応が挙げられる。 The prevention of labor-related heat stroke with exercise in a hot environment includes voluntary responses such as setting acclimatization time to get used to heat before exercise, taking frequent breaks in water, and offering poor physical condition early. It is done.
一方、非労作性熱中症では、暑熱環境を感じにくい高齢者や、体が小さく環境の影響を受けやすい乳幼児に多い。そのため、発見の遅れ、認識の遅れ、応急処置の遅れによって重症化につながることが多い。近年は熱中症が増加傾向にあるが、その背景として、真夏日、猛暑日、熱帯夜の増加や都会のヒートアイランド現象といった気候変動に加え、高齢者、独り暮らし、経済的困窮者など、熱中症弱者といわれる人々の増加などが知られている。したがって、手軽で簡便な熱中症対策が望まれている。 On the other hand, non-working heat stroke is more common among elderly people who are not likely to feel the hot environment and infants who are small and easily affected by the environment. For this reason, delays in discovery, delays in recognition, and delays in first-aid treatment often lead to severity. In recent years, heat stroke has been on the rise, but as a background, in addition to climate change such as midsummer days, extreme heat days, increased tropical nights and urban heat island phenomenon, people with weak heat stroke, such as elderly people, living alone, economically poor, etc. An increase in the number of people is known. Therefore, an easy and simple heat stroke countermeasure is desired.
ところで、体内で産生された熱は血流に乗り（血液に熱を移して）、全身の皮膚の直下で毛細血管を流れる間に外気温によって冷却される。その後、冷えた血液が再び体深部に還流する（戻る）ことで、体温が上昇するのを防いでいる。毛細血管を通過する血液からは、汗腺を通じて汗を大量に作り出し、それが表皮から蒸発することで気化熱を奪うことで体内の熱を放出する。 By the way, the heat produced in the body rides on the bloodstream (transfers heat to the blood) and is cooled by the outside air temperature while flowing through the capillaries directly under the skin of the whole body. Thereafter, the cooled blood recirculates (returns) back to the deep part of the body, thereby preventing the body temperature from rising. The blood that passes through the capillaries creates a large amount of sweat through the sweat glands, which evaporates from the epidermis and releases heat from the body by removing the heat of vaporization.
ここで、熱を毛細血管に運ぶ血液の量の大小は、体内の熱交換の効率性に必要な要素である。しかし、汗が大量に出た後では体内の水分量が減り、これにともなって血流量も減少し、その結果熱交換の効率が悪くなる。そのため、熱中症予防のためには水分補給が推奨されている。また、汗では水分だけでなく体内のミネラル分も失われることから、発汗後には水分と塩分の摂取が推奨されている。 Here, the size of the amount of blood that carries heat to the capillaries is a necessary element for the efficiency of heat exchange in the body. However, after a lot of sweat comes out, the amount of water in the body decreases, and accordingly the blood flow also decreases, resulting in poor heat exchange efficiency. Therefore, hydration is recommended for heat stroke prevention. In addition, since sweat not only loses moisture but also minerals in the body, intake of moisture and salt is recommended after sweating.
このような発汗等によって失われた水分や塩分を速やかに補給する方法として、例えば、水分やミネラル分を含有する清涼飲料が報告されている（特許文献１）。しかしながら、特許文献１では、発汗すること、あるいは発汗が正常であることを前提とした方法であり、汗腺が未熟な乳幼児や、汗腺機能が衰えた高齢者には不向きである。 As a method for quickly replenishing moisture and salt lost due to such sweating, for example, a soft drink containing moisture and mineral has been reported (Patent Document 1). However, Patent Document 1 is a method based on the premise that sweating or sweating is normal, and is not suitable for infants with immature sweat glands and elderly people with impaired sweat gland function.
一方、特許文献２には、非重合体カテキン類を有効成分とする液状発汗促進剤が記載され、発汗量が低下することによる熱中症にも有用であることが記載されている。しかしながら、特許文献２に記載の非重合体カテキン類は、茶葉から抽出した抽出物を用いるため、茶葉抽出物に含まれ、利尿作用を有するカフェインが、必要以上に水分を体外へ排出してしまい、熱中症を増悪するリスクが残る。 On the other hand, Patent Document 2 describes a liquid sweat accelerator containing non-polymer catechins as an active ingredient, and describes that it is also useful for heat stroke due to a decrease in the amount of sweat. However, since the non-polymer catechins described in Patent Document 2 use an extract extracted from tea leaves, caffeine that is contained in the tea leaf extract and has a diuretic action drains water more than necessary. The risk of exacerbating heat stroke remains.
上記特許文献１及び２に記載のように、これまで熱中症の対策として種々の方法が考えられてきたが、熱中症、特に非労作性熱中症にも適した方法は十分ではなかった。そこで、本発明が解決しようとする課題は、熱中症、特に非労作性熱中症に罹りやすい熱中症弱者でも、暑熱環境下で素早く発汗を促し、熱中症を予防する新たな食品組成物を提供することである。 As described in Patent Documents 1 and 2 above, various methods have been considered as countermeasures against heat stroke, but methods suitable for heat stroke, particularly non-working heat stroke, have not been sufficient. Therefore, the problem to be solved by the present invention is to provide a new food composition that prevents heatstroke by promptly sweating even in heatstroke patients who are susceptible to heatstroke, particularly non-working heatstroke. It is to be.
本発明者らは、熱中症を予防するための新たな手段として、亜鉛を摂取することによる生体反応に着目した。亜鉛はミネラルの一種で、約３００種類の酵素の合成に必須の栄養素であり、細胞分裂や新陳代謝、抗酸化、タンパク質の合成等に働くことが知られている。 The present inventors paid attention to a biological reaction caused by taking zinc as a new means for preventing heat stroke. Zinc is a kind of mineral and is an essential nutrient for the synthesis of about 300 kinds of enzymes, and is known to work for cell division, metabolism, antioxidants, protein synthesis, and the like.
本発明者らは亜鉛の摂取による生体反応について鋭意研究を重ねた結果、驚くべきことに、亜鉛を摂取した後に暑熱環境で過ごした場合、運動や水分の補給をしなくても血流量が増加し、発汗が促進することを新たに見出した。さらに、亜鉛とともにタンパク質を同時に摂取することで、暑熱環境下での発汗量を促進させ得ることを見出し、熱中症を予防できることを見出し、本発明を完成するに至った。 As a result of intensive research on the biological reaction caused by the intake of zinc, the present inventors surprisingly found that, when spent in a hot environment after ingesting zinc, the blood flow increased without exercise or water supply And found that sweating is promoted. Furthermore, it discovered that the amount of perspiration in a hot environment can be accelerated | stimulated by ingesting protein with zinc simultaneously, discovered that heat stroke could be prevented, and came to complete this invention.
本発明によれば、以下の発明が提供される。
１．亜鉛を有効成分として含む、暑熱環境下における発汗促進用食品組成物。
２．タンパク質をさらに含む、前記１に記載の発汗促進用食品組成物。
３．一日当たりの摂取量が、亜鉛の量として３ｍｇ以上である、前記１又は２に記載の発汗促進用食品組成物。
４．一日当たりの摂取量が、タンパク質の量として１０ｇ以上である、前記２又は３に記載の発汗促進用食品組成物。
５．熱中症予防に用いられる、前記１〜４のいずれか１に記載の発汗促進用食品組成物。
６．亜鉛を有効成分として含む、暑熱環境下における熱中症を予防するための、熱中症予防用食品組成物。
７．亜鉛を有効成分として含む、暑熱環境下における発汗を促進させ、デトックス効果を得るための、デトックス促進用食品組成物。
８．亜鉛を有効成分として含む、暑熱環境下における発汗を促進させ、むくみを改善するための、むくみ改善用食品組成物。
９．亜鉛を有効成分として含有する組成物を摂取して、暑熱環境下において発汗を促進させる方法。
１０．亜鉛を有効成分として含有する組成物を摂取して、暑熱環境下にいて熱中症を予防する方法。
１１．亜鉛を有効成分として含有する組成物を摂取して、暑熱環境下において発汗を促進させ、デトックス効果を得る、デトックス促進方法。
１２．亜鉛を有効成分として含有する組成物を摂取して、暑熱環境下において発汗を促進させ、むくみを改善する、むくみ改善方法。
１３．暑熱環境下における発汗を促進するための、前記１〜５のいずれか１に記載の発汗促進用食品組成物の使用。
１４．暑熱環境下における発汗を促進し、熱中症を予防するための、前記６に記載の熱中症予防用食品組成物の使用。
１５．暑熱環境下における発汗を促進させ、デトックス効果を得るための、前記７に記載のデトックス促進用食品組成物の使用。
１６．暑熱環境下における発汗を促進させ、むくみを改善するための、前記８に記載のむくみ改善用食品組成物の使用。
１７．暑熱環境下における発汗を促進するための、食品組成物を製造するための、亜鉛の使用。
１８．前記食品組成物がタンパク質を含む、前記１７に記載の亜鉛の使用。
１９．熱中症を予防するための、食品組成物を製造するための、亜鉛の使用。
２０．前記食品組成物がタンパク質を含む、前記１９に記載の亜鉛の使用。
２１．暑熱環境下における発汗を促進させ、デトックス効果を得るための、食品組成物を製造するための、亜鉛の使用。
２２．前記食品組成物がタンパク質を含む、２１に記載の亜鉛の使用。
２３．暑熱環境下における発汗を促進させ、むくみを改善するための、食品組成物を製造するための、亜鉛の使用。
２４．前記食品組成物がタンパク質を含む、２３に記載の亜鉛の使用。According to the present invention, the following inventions are provided.
1. A food composition for promoting sweating in a hot environment, comprising zinc as an active ingredient.
2. 2. The food composition for promoting sweating according to 1 above, further comprising a protein.
3. 3. The food composition for promoting sweating according to 1 or 2 above, wherein the daily intake is 3 mg or more as the amount of zinc.
4). 4. The food composition for promoting sweating according to 2 or 3 above, wherein the daily intake is 10 g or more as the amount of protein.
5. The food composition for promoting sweating according to any one of 1 to 4, which is used for preventing heat stroke.
6). A food composition for preventing heat stroke, comprising zinc as an active ingredient, for preventing heat stroke in a hot environment.
7). A food composition for promoting detox, comprising zinc as an active ingredient, for promoting sweating in a hot environment and obtaining a detox effect.
8). A food composition for improving swelling, comprising zinc as an active ingredient, for promoting sweating in a hot environment and improving swelling.
9. A method of promoting sweating in a hot environment by ingesting a composition containing zinc as an active ingredient.
10. A method for preventing heat stroke in a hot environment by taking a composition containing zinc as an active ingredient.
11. A method for promoting detox, wherein a composition containing zinc as an active ingredient is ingested to promote sweating in a hot environment to obtain a detox effect.
12 A swelling improvement method for improving sweating by ingesting a composition containing zinc as an active ingredient to promote sweating in a hot environment.
13. Use of the food composition for promoting sweating according to any one of 1 to 5 above, in order to promote sweating in a hot environment.
14 Use of the food composition for preventing heat stroke as described in 6 above, for promoting sweating in a hot environment and preventing heat stroke.
15. 8. Use of the food composition for promoting detox as described in 7 above for promoting sweating in a hot environment and obtaining a detox effect.
16. 9. Use of the food composition for improving swelling according to the above 8, for promoting sweating in a hot environment and improving swelling.
17. Use of zinc to produce a food composition to promote sweating in a hot environment.
18. 18. Use of zinc according to 17 above, wherein the food composition comprises protein.
19. Use of zinc to produce a food composition for preventing heat stroke.
20. 20. Use of zinc according to 19 above, wherein the food composition comprises protein.
21. Use of zinc to produce a food composition to promote sweating in a hot environment and to obtain a detox effect.
22. The use of zinc according to 21, wherein the food composition comprises protein.
23. Use of zinc to produce a food composition to promote sweating and improve swelling in a hot environment.
24. 24. Use of zinc according to 23, wherein the food composition comprises protein.
本発明の発汗促進用食品組成物を摂取することで、暑熱環境下で速やかに発汗を促し、熱中症、特に非労作性の熱中症の予防に繋げることができる。また、暑熱環境下で発汗を促すことによって、むくみを解消するなど、美容目的でのデトックス効果を得ることができる。 By ingesting the food composition for promoting sweating of the present invention, sweating can be promptly promoted in a hot environment, and this can lead to prevention of heat stroke, particularly non-working heat stroke. In addition, by promoting sweating in a hot environment, it is possible to obtain a detox effect for beauty purposes such as eliminating swelling.
本発明の発汗促進用食品組成物は、暑熱環境に対して発汗という手段による体温調節機能を促すのみであり、利尿作用などの副作用を伴わない食品組成物を提供できる点で有利である。 The food composition for promoting sweating of the present invention is advantageous in that it only promotes a body temperature regulation function by means of sweating in a hot environment, and can provide a food composition without side effects such as diuretic action.
以下、本発明について詳細に説明する。 Hereinafter, the present invention will be described in detail.
＜発汗促進効果、熱中症予防効果＞
本発明の発汗促進用食品組成物は、発汗を促進する効果、及び熱中症予防効果を有する。すなわち、発明の発汗促進用食品組成物は、熱中症予防用食品組成物という側面も有する。<Sweating promotion effect, heat stroke prevention effect>
The food composition for promoting sweating of the present invention has an effect of promoting sweating and an effect of preventing heat stroke. That is, the food composition for promoting sweating of the invention also has an aspect of a food composition for preventing heat stroke.
発汗には、気温の上昇や運動時にかく「温熱性発汗」、辛いもの等の刺激の強いものを食べたときにかく「味覚性発汗」、緊張や不安によってかく「精神性発汗」がある。本発明の発汗促進用食品組成物による発汗促進作用は、暑熱環境に対する「温熱性発汗」を促進する効果を有するものであると考えられる。すなわち、後述する実施例に記載のように、本発明の発汗促進用食品組成物は、摂取時に発汗作用を生じさせるものではなく、暑熱環境下において発汗を促進し、体内で発生した熱を体外に効率的に放出することができるというものである。 There are two types of sweating: “heat sweating” when the temperature rises or when exercising, “taste sweating” when eating something strong such as spicy food, and “mental sweating” due to tension or anxiety. The sweat promoting action by the food composition for promoting sweating of the present invention is considered to have an effect of promoting “thermal sweating” against a hot environment. That is, as described in the examples described later, the food composition for promoting sweating of the present invention does not produce a sweating action when ingested, promotes sweating in a hot environment, and generates heat generated in the body. It can be released efficiently.
本明細書において、「暑熱環境」とは、人体に悪影響を与える暑さ環境のことを意味する。例えば、暑さ指数（（ＷＢＧＴ（湿球黒球温度）Ｗｅｔ Ｂｕｌｂ Ｇｌｏｂｅ Ｔｅｍｐｅｒａｔｕｒｅ）、ＩＳＯ７２４３）が日常生活において２５度以上、運動環境下において２１度以上である環境を指す。あるいは、例えば、室温が３８℃以上で、室内の湿度が６０．０％以上の室内のような高温高湿環境を意味する。 In this specification, “hot environment” means a hot environment that adversely affects the human body. For example, it refers to an environment where the heat index (WBGT (wet bulb globe temperature), ISO7243) is 25 degrees or more in daily life and 21 degrees or more in an exercise environment. Or, for example, it means a high temperature and high humidity environment such as a room having a room temperature of 38 ° C. or higher and a room humidity of 60.0% or higher.
また、本発明の発汗促進用食品組成物は、後述する実施例に記載のように、特別に水分を摂取させなくても血流量を増加させる効果も有するため、血流量の増加と発汗促進によって、体内の熱交換の効率性が向上し、熱中症を予防することができる。 Moreover, since the food composition for promoting sweating according to the present invention has an effect of increasing blood flow without specially ingesting water as described in the examples described later, by increasing blood flow and promoting sweating. , The efficiency of heat exchange in the body can be improved, and heat stroke can be prevented.
本発明の発汗促進用食品組成物は、暑熱環境下で運動（筋肉の運動）して発汗する場合のみならず、非運動時で発汗する行動がない場合であっても、暑熱環境下で発汗を促進することができる。ここで、暑熱環境下において非運動時で発汗する行動がない場合とは、日常生活、例えば、長風呂、サウナ、エアコンが切れている真夏の車内、猛暑日、熱帯夜への暴露などが想定できる。 The food composition for promoting sweating of the present invention not only sweats when exercised (muscle exercise) in a hot environment, but also does not sweat when not exercising, and sweats in a hot environment. Can be promoted. Here, when there is no action that sweats when not exercising in a hot environment, it is possible to assume daily life such as long baths, saunas, mid-summer cars with air conditioning turned off, exposure to hot days, tropical nights, etc. .
本発明の効果（作用、機能）とは、本発明の発汗促進用食品組成物を摂取した後に暑熱環境下におかれた場合に、本発明の有効成分である亜鉛が、温熱性発汗を促し、熱中症、特に非労作性熱中症を予防し得ることを意味する。 The effect (action, function) of the present invention is that the zinc, which is the active ingredient of the present invention, promotes thermal sweating when placed in a hot environment after ingesting the food composition for promoting sweating of the present invention. It means that it is possible to prevent heat stroke, especially non-working heat stroke.
ここで、これらの効果は、後述する実施例に示されるような発汗量の測定によって確認することができ、具体的には、暑熱環境における順応性試験において、サウナ負荷開始後２０分の時点において、本発明の発汗促進用食品組成物を摂取しなかった場合と比較して、摂取した場合の発汗量平均上昇量が高いと、有意であると判断することができる（実施例参照）。 Here, these effects can be confirmed by measuring the amount of perspiration as shown in the examples described later. Specifically, in an adaptability test in a hot environment, at the point of 20 minutes after the start of the sauna load. It can be judged that it is significant when the average amount of sweating increase when ingested is higher than when the food composition for promoting sweating of the present invention is not ingested (see Examples).
＜本発明の発汗促進用食品組成物＞
本発明の発汗促進用食品組成物は、亜鉛を有効成分として含有する。本発明においては、亜鉛が血流量を増加させ、温熱性発汗を促進させる作用を有する。本発明の発汗促進用食品組成物が含有する亜鉛の形態は特に限定されず、亜鉛単体として含有してもよいし、亜鉛を含む化合物として含有してもよい。<Food composition for promoting sweating of the present invention>
The food composition for promoting sweating of the present invention contains zinc as an active ingredient. In the present invention, zinc has the effect of increasing blood flow and promoting thermal sweating. The form of zinc contained in the food composition for promoting sweating of the present invention is not particularly limited, and may be contained as zinc alone or as a compound containing zinc.
亜鉛を含む化合物としては、例えば、有機亜鉛や無機亜鉛、及び亜鉛酵母等が挙げられる。有機亜鉛としては、例えば、グルコン酸亜鉛、アミノ酸亜鉛等が挙げられる。無機亜鉛としては、例えば、硫酸亜鉛、酸化亜鉛、酢酸亜鉛、酒石酸亜鉛、乳酸亜鉛等が挙げられる。亜鉛酵母は、亜鉛（硫酸亜鉛の他、塩化亜鉛、クエン酸亜鉛、酢酸亜鉛、酒石酸亜鉛、乳酸亜鉛など）を１ｐｐｍ〜５００ｐｐｍ程度加えて酵母を培養することで得られる。酵母としては、Ｓａｃｃｈａｒｏｍｙｃｅｓ（サッカロミセス）属、Ｍｙｃｏｔｏｒｕｌａ（ミコトルラ）属、Ｔｏｒｕｌｏｐｓｉｓ（トルロプシス）属など、パン酵母、ビール酵母、ぶどう酒酵母、清酒酵母、アルコール酵母、味噌醤油酵母などの食用酵母等と、種々の種類を挙げることができる。中でも、風味や食品に広く使用できる観点から、グルコン酸亜鉛、及びアミノ酸亜鉛が好ましい。 Examples of the compound containing zinc include organic zinc, inorganic zinc, and zinc yeast. Examples of the organic zinc include zinc gluconate and amino acid zinc. Examples of inorganic zinc include zinc sulfate, zinc oxide, zinc acetate, zinc tartrate, and zinc lactate. Zinc yeast can be obtained by adding about 1 ppm to 500 ppm of zinc (in addition to zinc sulfate, zinc chloride, zinc citrate, zinc acetate, zinc tartrate, zinc lactate, etc.) and culturing the yeast. Examples of yeast include Saccharomyces genus, Mycotorula genus, Torulopsis genus, bread yeast, brewer's yeast, wine yeast, sake yeast, alcohol yeast, miso soy yeast, and other edible yeasts. You can list the types. Among these, zinc gluconate and amino acid zinc are preferable from the viewpoint of wide use in flavor and food.
本発明の発汗促進用食品組成物が含有する亜鉛は、組成物全体に対し通常０．００３質量％〜０．０５質量％であり、好ましくは０．００５質量％〜０．０５質量％であり、より好ましくは０．００７質量％〜０．０３５質量％である。上記範囲であることによって、発汗促進効果、及び熱中症予防効果がより効率的に得られる。 Zinc contained in the food composition for promoting sweating of the present invention is usually 0.003% to 0.05% by mass, preferably 0.005% to 0.05% by mass, based on the entire composition. More preferably, it is 0.007 mass%-0.035 mass%. By being in the above-mentioned range, the sweating promoting effect and the heat stroke preventing effect can be obtained more efficiently.
発汗促進効果、熱中症予防効果を発揮するために、亜鉛の一日当たりの摂取量は、好ましくは３ｍｇ以上、より好ましくは３ｍｇ〜３５ｍｇ、さらに好ましくは５ｍｇ〜３０ｍｇ、特に好ましくは７ｍｇ〜２５ｍｇである。上記範囲であることによって、発汗促進効果、及び熱中症予防効果がより効果的に得られる。 In order to exert the effect of promoting sweating and preventing heat stroke, the daily intake of zinc is preferably 3 mg or more, more preferably 3 mg to 35 mg, still more preferably 5 mg to 30 mg, and particularly preferably 7 mg to 25 mg. . By being in the above range, the sweating promoting effect and the heat stroke preventing effect can be obtained more effectively.
本発明の好ましい態様によれば、本発明の発汗促進用食品組成物は、タンパク質をさらに含んでいてもよい。亜鉛とともにタンパク質を同時に摂取することで、発汗促進作用をさらに向上させ、熱中症を予防できる。 According to a preferred embodiment of the present invention, the food composition for promoting sweating of the present invention may further contain a protein. By taking protein together with zinc, the sweat promoting action can be further improved and heat stroke can be prevented.
本発明に用いられるタンパク質の種類は特に限定されない。例えば、動植物性の食品そのものを原料（由来）とするものであってもよく、それらの加工品（例えば、濃縮、脱脂、加水分解、ｐＨ調整、凍結、加熱、及び乾燥等の処理をしたもの）を原料（由来）とするものであってもよい。また、本発明の発汗促進用食品組成物に含有するタンパク質は、単独でもよく、複数を組み合わせることもできる。 The type of protein used in the present invention is not particularly limited. For example, animal and vegetable foods themselves may be used as raw materials (derived), and processed products thereof (for example, processed products such as concentration, degreasing, hydrolysis, pH adjustment, freezing, heating, and drying) ) As a raw material (origin). Moreover, the protein contained in the food composition for promoting sweating of the present invention may be a single protein or a plurality of proteins.
例えば、牛乳、全粉乳、脱脂乳、脱脂粉乳、脱脂濃縮乳、無糖脱脂練乳、乳タンパク質、乳タンパク質濃縮物、ペプチド、大豆タンパク質、分離大豆タンパク質、鶏卵タンパク質、及び肉タンパク質等の動植物性タンパク質、これらの分解物、さらに、それぞれの由来する非タンパク態窒素等が挙げられる。上記乳タンパク質としては、例えば、ホエイ、ホエイパウダー、脱塩ホエイ、脱塩ホエイパウダー、ホエイタンパク質濃縮物、ホエイタンパク質分離物、ホエイペプチド、α-ラクトアルブミン、β-ラクトグロブリン、カゼイン、ナトリウムカゼイネート、カルシウムカゼイネート等が挙げられる。 For example, animal and vegetable proteins such as cow's milk, whole milk powder, skim milk, skim milk powder, skim concentrated milk, sugar-free skimmed condensed milk, milk protein, milk protein concentrate, peptide, soy protein, isolated soy protein, egg protein, and meat protein These decomposition products, and non-protein nitrogen derived from each of them are also included. Examples of the milk protein include whey, whey powder, desalted whey, desalted whey powder, whey protein concentrate, whey protein isolate, whey peptide, α-lactalbumin, β-lactoglobulin, casein, sodium caseinate. , Calcium caseinate and the like.
本発明の発汗促進用食品組成物に用いるタンパク質としては、体内への吸収速度、血流量増加の程度、発汗を促す速さ、体内水分の保持の程度が高い点で、乳タンパク質が好ましい。 As the protein used in the food composition for promoting sweating of the present invention, milk protein is preferable because it has a high absorption rate into the body, a degree of increase in blood flow, a speed of promoting perspiration, and a high degree of retention of body water.
本発明の発汗促進用食品組成物が含有するタンパク質は、組成物全体に対し通常１０質量％〜９０質量％であり、好ましくは１５質量％〜８０質量％であり、より好ましくは３０質量％〜７０質量％である。上記範囲であることによって、タンパク質の過剰摂取を起こさずに、発汗促進効果、及び熱中症予防効果が得られる。 The protein contained in the food composition for promoting sweating of the present invention is usually 10% by mass to 90% by mass, preferably 15% by mass to 80% by mass, more preferably 30% by mass to the total composition. 70% by mass. By being in the above range, sweating promoting effect and heat stroke preventing effect can be obtained without causing excessive intake of protein.
本発明の発汗用食品組成物が発汗促進効果、熱中症予防効果を発揮するために、亜鉛とともに摂取すべきタンパク質の一日当たりの摂取量は、好ましくは１０ｇ以上、より好ましくは１０ｇ〜５０ｇ、さらに好ましくは２０ｇ〜４０ｇ、特に好ましくは３０ｇ〜４０ｇである。上記範囲であることによって、タンパク質の過剰摂取（腎臓への負担）を起こさずに、発汗促進効果、及び熱中症予防効果が得られる。 In order for the food composition for sweating of the present invention to exhibit a sweat promoting effect and a heat stroke preventing effect, the daily intake of protein to be taken together with zinc is preferably 10 g or more, more preferably 10 g to 50 g, Preferably they are 20g-40g, Most preferably, they are 30g-40g. By being in the above-mentioned range, a sweating promoting effect and a heat stroke preventing effect can be obtained without causing excessive intake of protein (burden on the kidney).
本発明の発汗促進用食品組成物において、亜鉛：タンパク質の質量比は、好ましくは１：１００００〜１００：１００００であり、より好ましくは３：１０００〜１０：１０００である。上記範囲であることによって、発汗促進効果、及び熱中症予防効果がより効果的に得られる。 In the food composition for promoting sweating of the present invention, the mass ratio of zinc: protein is preferably 1: 10000 to 100: 10000, more preferably 3: 1000 to 10: 1000. By being in the above range, the sweating promoting effect and the heat stroke preventing effect can be obtained more effectively.
本発明の発汗促進用食品組成物は経口摂取が好ましいが、経腸投与、胃ろうなどから、その対象及び用途により、従来公知の摂取方法から適宜選択することができる。 The food composition for promoting sweating of the present invention is preferably taken orally, but can be appropriately selected from conventionally known ingestion methods depending on the subject and use, such as enteral administration and gastric fistula.
また、本発明の発汗促進用食品組成物は、暑熱環境に接する前に摂取することが好ましい。摂取するタイミングは、好ましくは暑熱環境に接する前の１日間、より好ましくは暑熱環境に接する前の３日間、さらに好ましくは暑熱環境に接する前の７日間以上である。摂取期間が長いほど、体内の血流量の増加と発汗機能が促進できる点で好ましい。 Moreover, it is preferable to ingest the food composition for promoting sweating of the present invention before coming into contact with a hot environment. The timing of ingestion is preferably 1 day before contact with the hot environment, more preferably 3 days before contact with the hot environment, and more preferably 7 days or more before contact with the hot environment. The longer the intake period, the better the increase in blood flow in the body and the promotion of sweat function.
本発明の発汗促進用食品組成物は、発汗を促進することにより、暑熱環境下においても、深部体温に大きな変化を与えることがない。すなわち、本発明の発汗促進用食品組成物は、暑熱環境下における深部体温調節用食品組成物として用いることもできる。 The food composition for promoting sweating of the present invention does not significantly change the deep body temperature even in a hot environment by promoting sweating. That is, the food composition for promoting sweating of the present invention can also be used as a food composition for adjusting body temperature in a hot environment.
また、本発明の発汗促進用食品組成物は、発汗を促進することにより、深部体温を調節することができ、ひいては、熱中症の予防及び緩和を実現することができる。すなわち、本発明の発汗促進用食品組成物は、熱中症の予防及び／又は改善のための食品組成物として用いることができ、好ましくは非労作性熱中症の予防及び／又は改善のための食品組成物として用いることができる。 Moreover, the food composition for promoting sweating of the present invention can adjust the deep body temperature by promoting sweating, and thus can prevent and alleviate heat stroke. That is, the food composition for promoting sweating of the present invention can be used as a food composition for preventing and / or improving heat stroke, and preferably a food for preventing and / or improving non-working heat stroke. It can be used as a composition.
さらに、本発明の発汗促進用食品組成物は、運動を伴わなくても暑熱環境で発汗を促進することができ、サウナやお風呂で、発汗を促進してむくみを解消するなど、美容目的でのデトックス効果を得ることができる。すなわち、本発明は、別の態様として、亜鉛を有効成分として含む、暑熱環境下における発汗を促進させ、デトックス効果を得るためのデトックス促進用食品組成物、あるいはむくみを改善するためのむくみ改善用食品組成物を提供するものである。 Furthermore, the food composition for promoting sweating according to the present invention can promote sweating in a hot environment without exercise, and for the purpose of beauty such as promoting sweating in a sauna or bath to eliminate swelling. The detox effect can be obtained. That is, the present invention, as another aspect, contains zinc as an active ingredient, promotes sweating in a hot environment, and a food composition for promoting detox for obtaining a detox effect, or for swelling improvement for improving swelling A food composition is provided.
本明細書において、「デトックス」とは、体内から毒素を排泄する作用を意味する。すなわち、食物や空気等の環境から微量摂取することによって体内に徐々に蓄積される有害物質、毒素を、発汗、排便、排尿等により体外に排出させることをいう。 In the present specification, “detox” means an action of excreting toxins from the body. That is, it means that harmful substances and toxins that are gradually accumulated in the body by ingesting a trace amount from the environment such as food and air are discharged outside the body by sweating, defecation, urination and the like.
本発明の発汗促進用食品組成物の形態は、その効果が奏される限り、どのような形態であってもよく、例えば、固体状（粉末状、顆粒状、カプセル状、及びブロック状など）、液状、ゲル状、糊状、及びペースト状などの形態をとることができる。本発明の発汗促進用食品組成物は、保存性や携帯性を高めることができる点で、固体状であることが好ましい。 The form of the food composition for promoting sweating of the present invention may be any form as long as the effect is exerted, for example, solid form (powder form, granule form, capsule form, block form, etc.) , Liquid, gel, paste, paste and the like. The food composition for promoting sweating of the present invention is preferably in a solid form from the viewpoint of improving storage stability and portability.
また、本発明の発汗促進用食品組成物と他の成分と混合して発汗促進用食品、又は熱中症予防用食品として使用することもできる。また、本発明の発汗促進用食品組成物は、添加剤として、他の食品に配合することもできる。この食品に配合する本発明の発汗促進用食品組成物の量は、その目的、用途、形態、剤型、症状、及び体重等に応じて任意に定めることができる。 In addition, the food composition for promoting sweating of the present invention and other ingredients can be mixed and used as a food for promoting sweating or a food for preventing heat stroke. Moreover, the food composition for promoting sweating of the present invention can be added to other foods as an additive. The amount of the food composition for promoting sweating of the present invention to be blended in this food can be arbitrarily determined according to its purpose, application, form, dosage form, symptom, weight, and the like.
本発明の発汗促進用食品組成物と混合する成分としては、例えば、水、糖質、脂質、ビタミン類、ミネラル類、有機酸、有機塩基、果汁、及びフレーバー類等を使用することができる。 As a component mixed with the food composition for promoting sweating of the present invention, for example, water, carbohydrates, lipids, vitamins, minerals, organic acids, organic bases, fruit juices, flavors and the like can be used.
糖質としては、糖類、加工澱粉（テキストリンのほか、可溶性澱粉、ブリティッシュスターチ、酸化澱粉、澱粉エステル、及び澱粉エーテル等）、オリゴ糖、及び食物繊維等が挙げられる。 Examples of the saccharide include saccharides, processed starch (in addition to text phosphorus, soluble starch, British starch, oxidized starch, starch ester, starch ether, and the like), oligosaccharide, dietary fiber, and the like.
脂質としては、例えば、ラード、魚油等、これらの分別油、水素添加油、及びエステル交換油等の動物性油脂；パーム油、サフラワー油、コーン油、ナタネ油、ヤシ油、これらの分別油、水素添加油、及びエステル交換油等の植物性油脂等が挙げられる。 Examples of lipids include animal oils such as lard and fish oil, such fractionated oils, hydrogenated oils, and transesterified oils; palm oil, safflower oil, corn oil, rapeseed oil, coconut oil, and fractionated oils thereof , Vegetable oils and the like such as hydrogenated oil and transesterified oil.
ビタミン類としては、例えば、ビタミンＡ、カロチン類、ビタミンＢ群（ビタミンＢ１、Ｂ２、Ｂ６、Ｂ１２等）、ビタミンＣ、ビタミンＤ群、ビタミンＥ、ビタミンＫ群、ビタミンＰ、ビタミンＱ、ナイアシン、ニコチン酸、パントテン酸、ビオチン、イノシトール、コリン、及び葉酸等が挙げられる。 Examples of vitamins include vitamin A, carotene, vitamin B group (vitamin B1, B2, B6, B12, etc.), vitamin C, vitamin D group, vitamin E, vitamin K group, vitamin P, vitamin Q, niacin, Examples include nicotinic acid, pantothenic acid, biotin, inositol, choline, and folic acid.
ミネラル類としては、例えば、カルシウム、カリウム、マグネシウム、ナトリウム、銅、鉄、リン、マンガン、及びセレン等が挙げられる。 Examples of minerals include calcium, potassium, magnesium, sodium, copper, iron, phosphorus, manganese, and selenium.
有機酸としては、例えば、リンゴ酸、クエン酸、乳酸、及び酒石酸等が挙げられる。 Examples of the organic acid include malic acid, citric acid, lactic acid, and tartaric acid.
有機塩基としては、例えば、ヒスチジン等が挙げられる。 Examples of the organic base include histidine.
果汁としては、グレープ、オレンジ、マンゴー、グレープフルーツ、ブルーベリー、イチゴ、カシス、リンゴ、及びパイナップル等が挙げられる。 Examples of fruit juice include grape, orange, mango, grapefruit, blueberry, strawberry, cassis, apple, and pineapple.
フレーバー類としては、フルーツ、ベジタブル系のフレーバー、ハーブ、コーヒー、チョコレート、紅茶、緑茶等の嗜好系のフレーバー等が挙げられる。 Flavors include fruit, vegetable flavors, taste flavors such as herbs, coffee, chocolate, tea, and green tea.
これらの成分は、２種以上を組み合わせて使用することができ、合成品及び／又はこれらを多く含む食品を用いてもよい。 These components can be used in combination of two or more, and synthetic products and / or foods containing a large amount thereof may be used.
本発明の発汗促進用食品組成物は、サプリメントとして提供することもできる。その剤型として、例えば錠剤、被覆錠剤、カプセル剤、顆粒剤、散剤、溶液、シロップ剤、及び乳液等を挙げることができる。 The food composition for promoting sweating of the present invention can also be provided as a supplement. Examples of the dosage form include tablets, coated tablets, capsules, granules, powders, solutions, syrups, and emulsions.
これらの各種製剤は、常法に従って、分散剤、賦形剤、結合剤、崩壊剤、滑沢剤、着色剤、矯味矯臭剤、溶解補助剤、懸濁剤、及びコーティング剤等のサプリメントの製剤技術分野において通常使用しうる既知の補助剤を用いることができる。 These various preparations are supplement preparations such as dispersants, excipients, binders, disintegrants, lubricants, colorants, flavoring agents, solubilizers, suspension agents, and coating agents in accordance with conventional methods. Known auxiliary agents that can be usually used in the technical field can be used.
また、本発明の発汗促進用食品組成物の一態様として、分散剤と混合した組成が挙げられる。分散剤としては、例えばカゼイン等の乳タンパク質、大豆タンパク質、ペプチド、アミノ酸、デンプン、デキストリン、キシラン、オリゴ糖、糖類（グルコース、ラクトース、スクロース、ガラクトース、マルトース）、糖アルコール（トレハロース、キシリトール、エリスリトール、パラチノース、トレハルロース、キシロース）等が挙げられる。 Moreover, the composition mixed with the dispersing agent is mentioned as one aspect | mode of the food composition for sweating promotion of this invention. Examples of the dispersant include milk protein such as casein, soy protein, peptide, amino acid, starch, dextrin, xylan, oligosaccharide, saccharide (glucose, lactose, sucrose, galactose, maltose), sugar alcohol (trehalose, xylitol, erythritol, Palatinose, trehalulose, xylose) and the like.
分散剤の中でも特にデキストリンが好ましい。分散剤としてデキストリンを用いることによって、粉末を造粒することができ、分散溶解等の取扱いが容易で、かつ、長期保存も可能であるからである。 Among the dispersants, dextrin is particularly preferable. This is because by using dextrin as a dispersing agent, the powder can be granulated, handling such as dispersion and dissolution is easy, and long-term storage is possible.
分散剤、特にデキストリンの剤型は顆粒であることが好ましい。顆粒であることにより、溶解性が高いだけでなく、充填性能が高いため、少量での分包が可能となるからである。また、包装材料に落下させて分包するだけで質量分布にばらつきがなく正確な分包を可能にするという製造上の利点も有するからである。 The dosage form of the dispersant, particularly dextrin, is preferably a granule. This is because the granule is not only highly soluble but also has high filling performance, and can be packaged in a small amount. Moreover, it is because it has the manufacturing advantage of enabling accurate packaging with no variation in mass distribution simply by dropping and packaging the packaging material.
本発明の発汗促進用食品組成物のうち、本発明における有効成分と分散剤との質量比は、１：１００〜１：１であることが好ましく、より好ましくは１０：９０〜９０：１０である。本発明における有効成分と分散剤との質量比を前記範囲にすることによって、本発明の発汗促進用食品組成物が効率よく分散できるからである。ここで、本発明の発汗促進用食品組成物の有効成分は亜鉛であり、該食品組成物がタンパク質を含む場合は、該タンパク質も有効成分に含まれる。 Of the food composition for promoting sweating of the present invention, the mass ratio of the active ingredient and the dispersant in the present invention is preferably 1: 100 to 1: 1, more preferably 10:90 to 90:10. is there. It is because the food composition for promoting sweating of the present invention can be efficiently dispersed by adjusting the mass ratio of the active ingredient and the dispersant in the present invention to the above range. Here, the active ingredient of the food composition for promoting sweating of the present invention is zinc, and when the food composition contains protein, the protein is also included in the active ingredient.
例えば、分散剤（特にデキストリン）を含有する、本発明の発汗促進用食品組成物を摂取する場合、本発明の発汗促進用食品組成物を所定量ずつ小分けにして、包材内に包装し包装体としてから、摂取することができる。すなわち、所定量の本発明の発汗促進用食品組成物と包材を含み、当該組成物が包装内に包装される、包装体としてから、投与することができる。本発明において、１回使用量ずつ包装すること、及び複数個で１回使用量となるように包装することが好ましく、１回使用量を包装することが特に好ましい。 For example, when the food composition for promoting sweating of the present invention containing a dispersant (particularly dextrin) is ingested, the food composition for promoting sweating of the present invention is subdivided into a predetermined amount and packaged in a packaging material. It can be taken from the body. That is, it can be administered after a predetermined amount of the food composition for promoting sweating of the present invention and a packaging material, and the composition is packaged in a package. In the present invention, it is preferable to package each single use amount and to package a plurality of single use amounts, and it is particularly preferable to package the single use amount.
＜製造方法＞
本発明の発汗促進用食品組成物を提供する場合、その製造方法は当業者に周知の方法によって行うことができる。当業者であれば、本発明の発汗促進用食品組成物において、成分同士を混合する工程、成形工程、乾燥工程、冷却工程、造粒工程、及び包装工程等を適宜組み合わせ、所望の形態の組成物を製造することが可能である。<Manufacturing method>
When providing the food composition for promoting sweating of the present invention, its production method can be carried out by methods well known to those skilled in the art. If it is an expert, in the food composition for sweating promotion of this invention, the process of mixing components, a formation process, a drying process, a cooling process, a granulation process, a packaging process, etc. are combined suitably, and the composition of a desired form It is possible to produce things.
本発明において、「食品」の形態は、例えば、溶液、懸濁液、乳濁液、粉末、及び固体成形物など、摂取可能な形態であればよく、特に限定されない。なお、「食品」とは飲料も含む。 In the present invention, the form of “food” is not particularly limited as long as it is an ingestible form such as a solution, suspension, emulsion, powder, and solid molded product. “Food” includes beverages.
具体的には、レトルト食品、缶詰、電子レンジ食品、即席スープ類、及びフリーズドライ食品などの即席食品類；コーヒー飲料、茶飲料、粉末飲料、及び濃縮飲料；パン、パスタ、麺、ケーキミックス、及びパン粉などの小麦粉製品；クッキー、ビスケット、ケーキ、スナック、クラッカー、及びデザート菓子などの菓子類；調理ミックス、及びカレー・シチューの素類などの調味料；乳飲料、発酵乳（ヨーグルトなど）、乳酸菌飲料、ナチュラルチーズ、プロセスチーズ類、及びアイスクリーム類；シリアルなどの農産加工品；冷凍食品；流動食などが挙げられる。このような形態をとることで、心理的な障害を感じることなく摂取することができる。 Specifically, instant foods such as retort foods, canned foods, microwave foods, instant soups, and freeze-dried foods; coffee drinks, tea drinks, powdered drinks, and concentrated drinks; bread, pasta, noodles, cake mixes, And flour products such as bread crumbs; confectionery such as cookies, biscuits, cakes, snacks, crackers and desserts; seasonings such as cooking mixes and curry stew ingredients; milk drinks, fermented milk (such as yogurt), Examples include lactic acid bacteria beverages, natural cheeses, processed cheeses, and ice creams; processed agricultural products such as cereals; frozen foods; and liquid foods. By taking such a form, it can be taken without feeling a psychological disorder.
また、食品には、健康食品、機能性表示食品、栄養補助食品、特定保健用食品、病者用の食品、乳幼児用の調製粉乳、妊産婦用もしくは授乳婦用の粉乳、又は暑熱環境における発汗促進のために用いられる物である旨の表示を付した食品のような分類のものも包含される。 Foods include health foods, functional labeling foods, dietary supplements, foods for specified health use, foods for the sick, infant formulas, milk powders for pregnant and lactating women, and promotion of sweating in hot environments It also includes those classified as foods with a label indicating that they are used for the purpose.
（本発明の発汗促進用食品組成物の調製）
乳清タンパク質、デキストリン、カゼインナトリウム、レシチン、及びグルコン酸亜鉛を混合し、造粒した後に１６メッシュの篩にかけて整粒して、アルミパウチの袋に充填し、本発明の発汗促進用食品組成物を得た。当該組成物の栄養組成は、タンパク質７０重量％、脂質１．２重量％、炭水化物９．８重量％、亜鉛５６ｍｇ／１００ｇであった。(Preparation of food composition for promoting sweating of the present invention)
Whey protein, dextrin, sodium caseinate, lecithin, and zinc gluconate are mixed, granulated, sieved through a 16-mesh sieve, filled into an aluminum pouch bag, and the food composition for promoting sweating of the present invention Got. The nutritional composition of the composition was 70% protein, 1.2% lipid, 9.8% carbohydrate, and 56 mg / 100 g zinc.
（クロスオーバー試験）
本試験では、健常男子大学生８名を被験者として、前向き介入クロスオーバー試験を実施した。
上記被験者８名を無作為に４名ずつの計２群（第１群及び第２群）に分け、始めの７日間（Ｉ期）では、第１群には上記作製した本発明の発汗促進用食品組成物を一日当たり３７．５ｇ（亜鉛２１ｍｇ、タンパク質３０ｇ含有）摂取させ、第２群には本発明の発汗促進用食品組成物を摂取させなかった。その後２週間のウォッシュアウト期間を設けた。次の７日間（ＩＩ期）では、第１群は本発明の発汗促進用組成物を摂取せず、第２群に本発明の発汗促進用組成物を一日当たり３７．５ｇ（亜鉛２１ｍｇ、タンパク質３０ｇ含有）摂取させた。Ｉ期の前後、ＩＩ期の前後の計４回、暑熱環境モデルとしての下記の遠赤外線サウナ負荷試験を実施した。
遠赤外線サウナ負荷試験は、遠赤外線サウナを用いて室温を３８℃になるように設定した。また、高湿度の環境にするために加湿器を用い、室内の湿度が６０．０％前後になるように設定した。被験者は、左前腕の肘に近い部分にレーザー血流計（オメガウェーブ社製、ＦＬＯ−Ｃ１）と発汗計（株式会社テクノサイエンス、ＴＰＬ３５２０）を装着させ、サウナ負荷前に３分間の皮膚血流量及び発汗量を測定し、この平均を基準値とした。被験者がサウナに入室してから、５分後、１０分後、２０分後、３０分後において、各３０秒間の皮膚血流量及び発汗量の平均を測定して基準値との差を求めた。(Crossover test)
In this study, a prospective intervention crossover test was conducted with 8 healthy male university students as subjects.
The 8 subjects were randomly divided into 2 groups of 4 each (Group 1 and Group 2), and for the first 7 days (Phase I), the first group had sweat promotion of the present invention prepared above. 37.5 g (containing 21 mg of zinc and 30 g of protein) per day was consumed, and the second group was not consumed the food composition for promoting sweating of the present invention. A two-week washout period was then established. In the next 7 days (stage II), the first group does not take the sweat-promoting composition of the present invention, and the second group receives 37.5 g of the sweat-promoting composition of the present invention per day (21 mg of zinc, protein). Containing 30 g). The following far-infrared sauna load test as a hot environment model was conducted four times before and after the period I and before and after the period II.
In the far infrared sauna load test, a room temperature was set to 38 ° C. using a far infrared sauna. Further, a humidifier was used in order to obtain a high humidity environment, and the room humidity was set to be about 60.0%. The subject wears a laser blood flow meter (manufactured by OMEGA WAVE, FLO-C1) and a sweat meter (Techno Science Co., Ltd., TPL3520) near the elbow of the left forearm. And the amount of sweating was measured, and this average was used as a reference value. After the subject entered the sauna, 5 minutes, 10 minutes, 20 minutes, and 30 minutes later, the average of skin blood flow and sweating amount for each 30 seconds was measured to determine the difference from the reference value. .
Ｉ期あるいはＩＩ期の試験前後において、本発明の発汗促進用食品組成物を摂取した場合と摂取しなかった場合でのサウナ負荷の各時点の皮膚血流量変化量を図１に示す。本発明の発汗促進用食品組成物を摂取することによって、サウナ負荷２０分後の時点で、同群の摂取前のサウナ負荷と比較して皮膚血流量が０．７７ｍｌ／ｍｉｎ／１００ｇ増加した。一方、本発明の発汗促進用食品組成物を摂取しなかった場合は、試験開始前の同時点と比較して皮膚血流量は増加しなかった。このことから、本発明の発汗促進用食品組成物を摂取することで暑熱環境での血流量が増加することが示された。 FIG. 1 shows the change in skin blood flow at each point of sauna load when the food composition for promoting sweating of the present invention is taken and when it is not taken before and after the test of stage I or stage II. By ingesting the food composition for promoting sweating of the present invention, the skin blood flow increased by 0.77 ml / min / 100 g as compared to the sauna load before ingestion of the same group at the time of 20 minutes after the sauna load. On the other hand, when the food composition for promoting sweating of the present invention was not ingested, the skin blood flow rate did not increase compared to the same point before the start of the test. From this, it was shown that the blood flow volume in a hot environment increases by ingesting the food composition for promoting sweating of the present invention.
Ｉ期あるいはＩＩ期の試験前後において、本発明の発汗促進用食品組成物を摂取した場合と摂取しなかった場合でのサウナ負荷の各時点の発汗量変化量を図２に示す。本発明の発汗促進用食品組成物を摂取することによって、サウナ負荷２０分後の時点で、試験開始前（摂取前）のサウナ負荷と比較して発汗量が０．４７ｍｇ／ｃｍ２／分も増加した。一方、本発明の発汗促進用食品組成物を摂取しなかった場合は、サウナ負荷２０分後の時点でも発汗量は増加しなかった。このことから、本発明の発汗促進用食品組成物を摂取することで血流量が増加し、さらに発汗も促進することが示された。FIG. 2 shows the amount of sweating change at each point of sauna load when the food composition for promoting sweating according to the present invention is taken and when it is not taken before and after the test of stage I or stage II. By ingesting the food composition for promoting sweating of the present invention, the amount of perspiration is 0.47 mg / cm 2 / min as compared to the sauna load before the start of the test (before ingestion) at 20 minutes after the sauna load. Increased. On the other hand, when the food composition for promoting sweating of the present invention was not ingested, the amount of sweating did not increase even when the sauna load was 20 minutes later. From this, it was shown that by ingesting the food composition for promoting sweating of the present invention, the blood flow is increased and sweating is further promoted.
本発明を特定の態様を用いて詳細に説明したが、本発明の意図と範囲を離れることなく様々な変更及び変形が可能であることは、当業者にとって明らかである。なお本出願は、２０１６年１２月２８日付で出願された日本特許出願（特願２０１６−２５６８９１）に基づいており、その全体が引用により援用される。 Although the invention has been described in detail using specific embodiments, it will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention. This application is based on a Japanese patent application (Japanese Patent Application No. 2006-256891) filed on December 28, 2016, which is incorporated by reference in its entirety.
Claims (7)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016256891 | 2016-12-28 | ||
| JP2016256891 | 2016-12-28 | ||
| PCT/JP2017/046972 WO2018124202A1 (en) | 2016-12-28 | 2017-12-27 | Perspiration-promoting food composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPWO2018124202A1 true JPWO2018124202A1 (en) | 2019-10-31 |
Family
ID=62707636
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2018559592A Pending JPWO2018124202A1 (en) | 2016-12-28 | 2017-12-27 | Food composition for promoting sweating |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPWO2018124202A1 (en) |
| WO (1) | WO2018124202A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220062318A1 (en) * | 2018-12-28 | 2022-03-03 | Hayashibara Co., Ltd. | Heat stress relieving agent |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0771804A (en) * | 1993-09-02 | 1995-03-17 | Hitachi Ltd | Air conditioner |
| JP3042751U (en) * | 1997-04-21 | 1997-10-31 | 田中 耕太郎 | Lower limb insulation cover for foot bath |
| JP2002212056A (en) * | 2001-01-16 | 2002-07-31 | Tsumura & Co | Composition for rising water |
| JP4147404B2 (en) * | 2002-09-27 | 2008-09-10 | 国立大学法人信州大学 | Plasma volume increase promoter |
| JP2007051090A (en) * | 2005-08-18 | 2007-03-01 | Pharma Foods International Co Ltd | Blood flow improving agent containing egg white peptide as active ingredient |
| JP2014014796A (en) * | 2012-07-11 | 2014-01-30 | Shinyu Giken Kk | Fluid circulation mixing device |
| JP2016216373A (en) * | 2015-05-14 | 2016-12-22 | 株式会社東洋新薬 | Blood-flow improving agent |
| JP3203499U (en) * | 2016-01-22 | 2016-03-31 | 前進株式会社 | mat |
-
2017
- 2017-12-27 WO PCT/JP2017/046972 patent/WO2018124202A1/en active Application Filing
- 2017-12-27 JP JP2018559592A patent/JPWO2018124202A1/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| WO2018124202A1 (en) | 2018-07-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI308059B (en) | ||
| US7223417B2 (en) | Nutrient formulations | |
| TWI722992B (en) | Brain function improving agent, and preventive or therapeutic agent for cognitive dysfunction | |
| KR20180098205A (en) | Food composition for controlling body weight | |
| CN102907623B (en) | Pudding powder for losing weight and preparation method thereof | |
| CN106028837B (en) | Methods and compositions for weight management using cinnamaldehyde and zinc | |
| CN107624068B (en) | Compositions comprising cinnamaldehyde and zinc and methods of using such compositions | |
| JP5972717B2 (en) | Cell membrane enhancer | |
| CN103859025B (en) | Ginsenoside's microcapsule Yoghourt and preparation method thereof | |
| JP2008266223A (en) | Chillability improving composition | |
| WO2018124202A1 (en) | Perspiration-promoting food composition | |
| JP6037595B2 (en) | Satiety induction composition and method for producing the same | |
| JP7433220B2 (en) | Composition for the treatment of paramenstrual symptoms | |
| CN108697679A (en) | Composition containing amino acid | |
| JP6081548B1 (en) | Method for producing food for persons with reduced motor function | |
| WO2018123873A1 (en) | Composition for promoting perspiration | |
| JP6430386B2 (en) | Body moisture retention agent | |
| CN103734727B (en) | A kind of donkey-hide gelatin and holothurian various grains noodle and preparation method thereof | |
| JP2015529470A (en) | Composition containing β-hydroxy-β-methylbutyric acid (METHYLBUTRYICACID) and use thereof | |
| WO2018199130A1 (en) | Composition for improving intellectual working ability and composition for improving cognitive ability | |
| JP2006335725A (en) | Composition for improving bloodstream | |
| JP5536913B2 (en) | Platelet aggregation inhibitor | |
| US20150352071A1 (en) | Methods for reducing muscle soreness after exercise using beta-hydroxy-beta-methylbutyrate | |
| ES2302396B1 (en) | FUNCTIONAL FOOD BASED ON A LIQUID FERMENTED LACQUER PRODUCT AND CONJUGATED LYNOLEIC ACID. | |
| CN109475583A (en) | Composition and its application method and manufacturing method for inhibiting erythema to generate, the method for inhibiting erythema to generate, lactic acid bacteria product |