KR100690071B1 - Functional composition for the prevention and improvement of hangover - Google Patents

Abstract

A functional composition for preventing and improving hangover containing an extract of Milk thistle, aloe vera, epigallocatechin gallate(EGCG), pine needles, guava, vitamin C, Artemisia capillaris and Coriolus versicolor is provided. The composition exhibits excellent efficacy in reducing hangover in animal tests and thus can be used in prevention and improvement of hangover after drinking alcohol. The functional composition for preventing and improving hangover comprises: 20 to 40% by weight of aloe vera gel extract, 1 to 10% by weight of epigallocatechin gallate, 10 to 30% by weight of pine needle extract, 5 to 20% by weight of guava(Psidium guajava L.) leaf extract, 0.5 to 5% by weight of vitamin C, 0.5 to 5% by weight of vitamin B2, 5 to 20% by weight of Milk thistle(Silybum marianum) extract, 1 to 10% by weight of Artemisia capillaris extract and 1 to 15% by weight of Coriolus versicolor extract. The extract is obtained by extracting in water, lower alcohol such as ethanol, methanol, butanol or a mixed solvent(preferably methanol).

Description

Functional composition for hangover prevention and improvement

1 is a result of animal experiments measuring the effect of reducing the blood alcohol concentration of the functional composition of the present invention,

Figure 2 is a clinical test result for the hangover efficacy of the functional composition.

The present invention relates to a functional composition having an effect of eliminating hangover caused by drinking, selected from the group consisting of aloe vera gel, epigallocatechin gallate (EGCG), pine needle extract, guava leaf extract, vitamin C, vitamin B ₂ The present invention relates to a functional composition for preventing and improving hangover, comprising as a main ingredient a combination selected from the group consisting of milk thistle extract, jinjin wormwood extract, and fingering mushroom extract.

Drinking is becoming essential for modern people who are frequent for dinner, entertainment and stress. Excessive drinking temporarily causes hangovers such as palpitations, headaches, thirst, motion sickness, stomach upset, and diarrhea.

Therefore, researches and experiments have been conducted on many substances that can reduce the toxicity of ethanol or inhibit the expression of toxic substances. As a result, various health products containing ingredients extracted from related natural foods or herbal medicines have been conducted. Supplements are being developed (Kim Jung-han et al., Korean Journal of Agricultural Chemistry, 38 (6) , pp549-553, 1995).

Recently, functional foods in the form of various preparations based on ingredients such as ginseng and thorny ginseng are known to have a beneficial effect on hangover as a herbal or folk remedy. Among them, a number of nourishing tonic drinks are mainly marketed as ginseng, and various ingredients such as honey and vitamins are also marketed as nourishing tonic. Ginseng, bramble (Brekhman et al ., Lloydia , 32 (1) , pp46-51, 1969), Ocimum sanctum Linn), tinosporamalabarica (Sen, P. et al., Indian J. Exp . Biol . , 30 , pp592-596, 1992) and biomaterials such as melatonin to hangover Although it has been reported to indicate, among the various hangover symptoms caused by drinking alcohol, it is effective only in some symptoms or has a small hangover effect. Recently, products containing plant extracts mainly containing soybean sprouts and products containing embryonic and soybean extracts have been introduced. However, they also point out a number of problems that still need to be addressed in terms of the safety of the formulation.

As such, drink preparations containing various herbal medicines are commercially available for eliminating hangovers after drinking alcohol. However, drink preparations containing some herbal medicines may cause systemic boredom, bloating, vomiting or abdominal pain, and some drink preparations are expensive. There is a problem such as selling at high prices by using a herbal medicine.

Accordingly, the present inventors have developed a functional composition capable of preventing and improving hangovers without side effects in the human body in order to maintain the lively daily life by simultaneously solving the harmful effects of modern people drinking as described above.

Accordingly, it is an object of the present invention to provide a composition effective in relieving hangovers without any side effects on the human body.

In order to achieve the above object, the present invention provides a functional composition having the effect of eliminating the hangover caused by drinking. More specifically, it provides a functional composition for preventing and improving hangover containing aloe vera gel, epigallocatechin gallate (EGCG), pine needle extract, guava leaf extract, vitamin C, and a combination selected from the group consisting of vitamin B ₂ as a main ingredient. do.

The composition includes a functional composition for preventing and improving hangover containing aloe vera gel extract, epigallocatechin gallate (EGCG), pine needle extract, guava leaf extract, vitamin C and vitamin B ₂ as main ingredients.

The present invention also provides a functional composition for preventing and improving hangover, which comprises a combination selected from the group consisting of milk thistle extract, jinjin wormwood extract, and fingerling mushroom extract as additional ingredients.

The combination includes a functional composition which is a milk thistle extract, jinjin worm extract, fingerling mushroom extract.

The extracts include water, ethanol, methanol, lower alcohols such as butanol or mixtures thereof, preferably extracts soluble in methanol.

The main ingredient is 20-40% by weight of Aloe vera gel extract, 1-10% by weight of epigallocatechin gallate (EGCG), 10-30% by weight of pine needle extract, 5-20% by weight of guava leaf extract, 0.5-5% by weight of vitamin C. %, Vitamin B _{2 It} is characterized by consisting of 0.5 to 5% by weight.

Ingredients included as the additional component is characterized in that consisting of 5-20% by weight of milk Thistle extract, 1-10% by weight of the jinjin mugwort extract, 1-15% by weight fingering mushroom extract.

Hereinafter, the present invention will be described in detail.

Aloe vera gel extract, pine needle extract, guava leaf extract, milk Thistle extract, jinjin worm extract, fingerling mushroom extract of the present invention can be obtained as follows.

First, aloe vera gel, pine needles, guava leaf, milk thistle, phosphorus mugwort, and fingerling mushrooms are dried and pulverized, respectively, and then powdered, and then each volume is about 2 to 20 times, preferably about 3 to 7 times the dry weight. Lower alcohols such as water, methanol, ethanol and butanol, or mixed solvents having a mixing ratio of about 1: 0.1 to 1:10, preferably about 20 to 100 ° C, preferably about 60 to 80 ° C, with an extraction temperature of about 0.5 hours to 2 days, preferably 1 hour to 1 day at a predetermined time interval, extraction method such as hot water extraction, cold extraction, reflux cooling extraction or ultrasonic extraction, preferably 1 to 5 times by hot water extraction, preferably Preferably, the extract is filtered three times under reduced pressure, and the filtrate is concentrated under reduced pressure at 20 to 100 ° C., preferably at 20 to 70 ° C., using a vacuum rotary concentrator to extract water, lower alcohol, or a mixed solvent thereof. Can be obtained.

In addition, the present invention, the aloe vera gel extract, pine needle extract and epigallocatechin gallate (EGCG), guava leaf extract, vitamin C and vitamin B _{2 obtained} by the above method as a main component, the method It provides a food containing other food ingredients in addition to the functional composition for preventing and improving a hangover comprising a combination selected from the group consisting of milk thistle extract, phosphorus mugwort extract, finger finger mushroom extract obtained as an additional ingredient.

The food is confectionary, sugar, ice cream products, dairy products, meat products, fish meat products, tofu or jelly, edible oils and fats, noodles, teas, beverages, special nutrition products, health supplements, seasoned foods, ice, ginseng products, pickles And raisins and other foodstuffs.

Meanwhile, the form of the food includes powder, granule, tablet, capsule, liquid or beverage form.

In addition, the present invention is a milk tease obtained by the aloe vera gel extract, a sol extract and epigallocatechin gallate (EGCG), guava leaf extract, a combination selected from the group consisting of vitamin C and vitamin B ₂ as a main ingredient, It provides a functional composition food additive for preventing and improving a hangover comprising a combination selected from the group consisting of extracts, jinjin wormwood extract, finger finger mushroom extract as an additional ingredient.

The food additives include powders, granules, tablets, capsules, liquid or beverage forms.

In addition, the present invention, the food additives in the food, such as fungicides, spices, seasonings, various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, such as colorants and neutralizing agents (cheese, chocolate, etc.) ), Pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, or the like as essential raw materials for food materials It provides a method of using a food additive characterized in that. In this case, the food additive may be added to the food by dipping, spraying or mixing the food, and the ratio of such additive is not so important, but it is generally selected from 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention. .

Foods are fruits, vegetables, dried or cut products of fruits or vegetables, fruit juices, vegetable juices, mixed juices of these, chips, noodles, livestock processed foods, fish processed foods, dairy products, fermented milk foods, legumes food, cereals One or more of food, microbial fermented food, bakery, condiments, meat processing, acidic beverages, licorice, herbs.

The present invention also comprises aloe vera gel extract, pine needle extract and epigallocatechin gallate (EGCG), guava leaf extract, vitamin C and vitamin B ₂ , the milk ingredient obtained by the above method as a main ingredient It provides a health functional food comprising a food supplement acceptable food supplements in addition to the functional composition for preventing and improving a hangover comprising as an additional ingredient a combination selected from the group consisting of extracts, Injin mugwort extract, fingerling mushroom extract.

The dietary supplement includes a dietary supplement in the form of a powder, granule, tablet, capsule or beverage.

The present invention provides a health functional food comprising the composition and a food acceptable food supplement additive exhibiting a hangover prevention and improvement effect. Examples of the food to which the composition can be added include various foods, beverages, gums, teas, vitamin complexes, and health functional foods.

It may also be added to food or beverages for the purpose of preventing and improving hangovers. At this time, the amount of the composition in the food or beverage, in general, in the case of the nutraceutical composition of the present invention can be added to 0.01 to 15% by weight, preferably 0.1 to 10% by weight of the total food weight, the health beverage composition It can be added at a ratio of 0.01 to 15 g, preferably 0.1 to 10 g based on 100 ml.

The health beverage composition of the present invention, in addition to containing the composition as an essential ingredient in the indicated ratio, is not particularly limited in the liquid component and may contain various flavors or natural carbohydrates, etc. as additional ingredients, as in general beverages. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.), and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The ratio of said natural carbohydrate is generally about 1-20 g, preferably about 5-12 g per 100 ml of the composition of the present invention.

In addition to the above, the composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and its Salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. The compositions of the present invention may also contain pulp for the production of natural fruit juices and fruit juice beverages and vegetable beverages. These components can be used independently or in combination. The proportion of such additives is not so critical but is generally selected from the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.

The composition of the present invention includes organic acids such as citric acid, fumaric acid, adipic acid, lactic acid and malic acid, phosphates such as sodium phosphate, potassium phosphate, acid pyrophosphate and polyphosphate (polyphosphate), polyphenols, catechins and alpha- It may further include any one or more of natural antioxidants such as tocopherol, rose mary extract, licorice extract, chitosan, tannic acid, phytic acid.

The composition may be 20 to 90% high concentrate, powder or granule form.

Likewise, the composition of the present invention may further comprise any one or more of lactose casein, dextrin, glucose, sugar, sorbitol.

Hereinafter, the present invention will be described in detail by Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

Example  1. Preparation of Extract

Aloe vera gel, pine needles, guava leaf, milk thistle, jinjin wormwood, and fingering mushrooms used in the present invention were used in stores and Gyeongdong market. After drying 1 kg of aloe vera gel, pine needles, guava leaf, milk thistle, ginko wormwood, and fingering mushrooms, each 300 to 600 g of powder obtained by grinding and crushing was put in a household jar, and 2 liters of distilled water was added at a predetermined time interval (12 h , 6h, 3h) was extracted three times with hot water, filtered under reduced pressure with a filter paper (Watman, USA), and then the filtrate extract was extracted with distilled water at 40 ° C. with a vacuum rotary concentrator. g was obtained.

Each candidate concentrate can be prepared as a sample using a concentrated sample stored at 4 ° C, or in the form of a powder using a disk-type spray dryer or freezing dryer. Stored in a restrained state.

Example  2. Preparation of Functional Composition

Aloe vera gel extract obtained in Example 1 20-40% by weight, pine needle extract 10-30% by weight and epigallocatechin gallate (EGCG) 1-10% by weight, guava leaf extract 5-20% by weight, vitamin C 0.5-5% by weight and 0.5-5% by weight of vitamin B ₂ as a main ingredient, 5-20% by weight of the milk thistle extract obtained in Example 1, 1-10% by weight of the Mugwort extract, 1-15% by fingerling mushroom extract A functional composition was prepared by adding% as an additive ingredient and mixing them.

Experimental Example  One. In the natural substance group  Alcohol degrading enzymes ( ADH ) And acetaldehyde degrading enzyme ( ALDH Activity measurement

1-1. Experiment method

Within the natural substance is the most important factor in vitro ADH and ALDH activity of the hangover effects to search whether there is a hangover effect (in in vitro ).

The enzyme was used after dissolving lyophilized S9 rat liver homogenate (MOLTOX Co., USA) in 8 ml of 0.1% bovine serum albumin solution and filtering it with a 0.45 μm injection filter.

The activity of ADH was measured by the rate of NADH production at the absorbance of 340 nm. The composition of the reaction solution was 1.4 ml of distilled water, 0.75 ml of 1.0 M tris-HCl buffer (pH 8.8), 20 mM NAD ⁺ 0.3 ml, 0.3 ml of ethanol, 0.1 ml of sample, and 0.15 ml of enzyme were put in a cuvette to make a total of 3 ml. After the sample was pretreated at 30 ° C. for 5 minutes, the absorbance change was measured at 340 nm for 5 minutes. At this time, the sample was not added as a control, the ADH activity of the sample was measured as relative activity (%) relative to the control.

The activity of ALDH was measured by the rate of NADH production at the absorbance of 340 nm. The composition of the reaction solution was 2.1 ml of distilled water, 0.3 ml of 1.0 M Tris-HCl buffer (pH 8.0), 20 mM NAD ⁺ 0.1 ml, 1.0 M acetal. 0.1 ml of dialdehyde (acetaldehyde), 0.1 ml of 3.0 M KCl, 0.1 ml of 0.33 M 2-mercaptoethanol, 0.1 ml of the sample, and 0.1 ml of enzyme were put in a cuvette to make a total of 3 ml. After the sample was pretreated at 30 ° C. for 5 minutes, the absorbance change was measured at 340 nm for 5 minutes. At this time, the sample was not added as a control, the ALDH activity of the sample was measured as relative activity (%) relative to the control.

1-2. ADH Wow ALDH  Activity measurement result ( in in vitro )

Table 1 shows the activities of ADH and ALDH at 100 ppm of each plant extract. The activity of ADH was 118.5% in aloe vera gel extract, 114.3% in guava leaf extract, 113.4% in pine needle extract, and 107.3% in milk tease extract. , ALDH activity showed no significant difference in enzyme activity compared to ADH. It represented the entire sample of beragel aloe extract and guava leaf extract is high in both ADH and ALDH enzyme activity in vivo (in In vivo ) activity is expected.

No sample ADH activity (%) ALDH Activity (%) One Aloe Vera Gel Extract 118.5 98.6 2 Guava Leaf Extract 114.3 98.4 3 Pine Needle Extract 113.4 97.5 4 Milk Thistle Extract 107.3 99.3 5 Mugwort Extract 104.1 96.5 6 Fingering Mushroom Extract 102.3 96.7

Experimental Example  2. Animal experiment

2-1. Measurement of Blood Alcohol Concentration Effect by Hangover Candidate Remedy

The in vitro ( in In vitro ) animal experiments were performed on the hangover-resolved substances. Animal experiments consisted of 10 rats (ICR mouse) with an average body weight of 30 g as one experimental group, and the candidate substance of each concentration was administered directly into the oral cavity with an oral syringe in an amount of 0.2 ml, and the control group was orally administered with the same amount of water. It was.

10 minutes after the administration of the sample, 40% ethanol was orally administered in an amount of 0.2 ml, and at 45 and 90 minutes thereafter, 20 μl of blood was collected from the microvein and received in an EDTA-treated hand. 180 μl of TCA solution was added and centrifuged at 2000 rpm for 10 minutes. 20 μl of the supernatant was added to 0.5 ml of Sigma's NAD-ADH enzyme solution (Sigma-Aldrich, Inc.), respectively, which was allowed to stand at 37 ° C. for 10 minutes, and the absorbance was measured at 340 nm. Thereafter, the blood alcohol concentration of each experimental group was calculated using an ethanol standard set (Sigma kit) using ethanol standards (0.05%, 0.1%, 0.3% (w / v)) (Table 2).

Blood alcohol concentration reduction effect by hangover candidate Blood alcohol level (%) 45 minutes 90 minutes Control 0.132 0.081 Aloe Vera Gel Extract 0.103 0.064 Guava Leaf Extract 0.111 0.066 Pine Needle Extract 0.120 0.070 Milk Thistle Extract 0.124 0.064 Mugwort Extract 0.124 0.073 Fingering Mushroom Extract 0.120 0.071

As can be seen from the results of Table 2, the results of measuring the blood alcohol concentration reduction in the animal experiments on mice with hangover-relieving substances in vitro ( in In vitro ) and blood alcohol concentration significantly decreased.

2-2. Animal Experiments on Hangover Relief

In order to determine the hangover efficacy, the functional composition of Example 2 was administered directly to the oral cavity of an average weight 30 g of ICR mice (6 weeks old) in mice at an amount of 1 g / kg. At this time, 10 mice were used as one experimental group, and the control group was administered with the same amount of water. Ten minutes after the administration of the sample, 0.2 ml of 40% ethanol was orally administered to the mice. After 45 and 90 minutes, 20 μl of blood was collected from the caudate vein and received in an EDTA-treated hand. 180 μl of TCA solution was added and centrifuged at 2000 rpm for 10 minutes. 20 μl of the supernatant was added to 0.5 ml of NAD-ADH enzyme solution (Sigma), which was allowed to stand at 37 ° C. for 10 minutes, and the absorbance was measured at 340 nm. Then, the blood alcohol concentration of each experimental group was calculated with an ethanol standard set (Sigma kit) using ethanol standards (0.05%, 0.1%, 0.3% (w / v)).

As a result, as shown in Figure 1, 45 minutes after the administration of the sample, the blood alcohol concentration of the control group was 0.13%, whereas the blood alcohol concentration of the experimental group administered the functional composition was 0.09%, 90 minutes Afterwards, the blood alcohol concentration of the control group was 0.08%, whereas the blood alcohol concentration of the experimental group to which the functional composition was administered decreased to 0.04%. Accordingly, it was confirmed that the hangover efficacy of the functional composition of the present invention was much superior to the control group.

Experimental Example  3. Hangover Relief of Functional Composition Acute Toxicity  Experiment

   For the safety test of the hangover functional composition, a single oral dose acute toxicity test was performed. Sprague Dawley outbred rats were used as experimental animals. Five females and five males were used as experimental groups, and one female and one male were used as controls. The food was fasted for 12 hours prior to oral administration of the functional composition, but with sufficient water. The functional composition was administered at 5 g / kg of rat rat body weight. The feed was normally supplied after administration of the functional composition, and rat behavior and abnormal signs were visually observed for 14 days (Tables 3 and 4).

Safety (Acute Toxicity) Test Results  No  Item  gender Day One 2 3 4 5 6 7 8 9 10 11 12 13 14 One Experimental group M 0* 0 0 0 0 0 0 0 0 0 0 0 0 0 2 Experimental group M 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3 Experimental group M 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4 Experimental group M 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5 Experimental group M 0 0 0 0 0 0 0 0 0 0 0 0 0 0 6 Control M 0 0 0 0 0 0 0 0 0 0 0 0 0 0 7 Experimental group F 0 0 0 0 0 0 0 0 0 0 0 0 0 0 8 Experimental group F 0 0 0 0 0 0 0 0 0 0 0 0 0 0 9 Experimental group F 0 0 0 0 0 0 0 0 0 0 0 0 0 0 10 Experimental group F 0 0 0 0 0 0 0 0 0 0 0 0 0 0 11 Experimental group F 0 0 0 0 0 0 0 0 0 0 0 0 0 0 12 Control F 0 0 0 0 0 0 0 0 0 0 0 0 0 0  M: Male F: Female 0 * = no toxic symptoms

Weight Change in SD Rats after Functional Composition Administration Body weight (g) 1 day 7 days 14 days One Experimental group M 278 293 334 2 Experimental group M 269 275 315 3 Experimental group M 284 308 347 4 Experimental group M 280 284 321 5 Experimental group M 272 263 315 6 Control M 279 301 330 7 Experimental group F 208 219 231 8 Experimental group F 203 217 227 9 Experimental group F 203 224 233 10 Experimental group F 213 221 227 11 Experimental group F 201 212 221 12 Control F 205 212 220   M: Male F: Female

   As a result of the acute toxicity test, as shown in Table 3 and Table 4, there was no death after the hangover administration, and the visual condition was good and the body weight was normal. 14 days later, the dissection showed that the functional composition was safe because no abnormalities were observed in each tissue.

Experimental Example  4. Clinical trial on hangover relief

In order to measure the hangover efficacy of the functional composition prepared in Example 2, 40 healthy males and females in their 20s and 30s (see Table 5) were tested three times in the following manner to calculate the average value. . First, take a half bottle of soju (alcohol number 22 degrees, Chamomile, Korea) for 15 minutes and three pieces of sausage, and after 10 minutes, 100 ml (1% concentration) of the functional composition of Example 2 in the experimental group and the same volume in the control group After taking the placebo (bottled water), the blood alcohol concentration was measured by intravenous blood collection 30 minutes and 2 hours after the end of intake. In addition, the survey was conducted at 30 minutes, 1 hour, 3 hours, 5 hours after alcohol intake to evaluate subjective symptoms.

Age (years) 27.56 ± 5.04 Gender Male Female) 3: 1 Weight (kg) 68.34 ± 9.15

As a result, as shown in FIG. 2, the blood alcohol concentration of the control group was 0.09% after 30 minutes of ingestion of each sample, and the blood alcohol concentration of the experimental group ingesting the functional composition was 0.08%. After 120 minutes of ingestion, the blood alcohol concentration of the control group was 0.07%, while the blood alcohol concentration of the experimental group ingesting the functional composition decreased to 0.02%. Therefore, it was confirmed that the functional composition showed a clear hangover effect compared to the control.

In addition, the survey showed that the functional composition has a clear hangover efficacy. The survey results are shown in Table 6.

Subjective Symptom Assessment Results                              (1: no effect, 3: medium, 5: high effect) Item thirst drowsiness headache whirl Nausea / vomiting Helplessness Concentration Functional composition (experimental group) 4.14 4.51 4.33 4.18 4.25 4.04 4.43 Placebo (Control) 3.21 3.02 2.98 3.11 2.85 3.13 3.14

Formulation example  1. Manufacture of healthy food

Functional composition of Example 2 ... 1000 mg

Vitamin Blend ......................... 20 g

Vitamin A Acetate ............... 70 μg

Vitamin E ...................................... 1.0 mg

Vitamin B _{1 ...... ...........} 0.13 mg

Vitamin B _{2 ...... ...........} 0.15 mg

Vitamin B _{6 ... ...........} 0.5 ㎎

Vitamin B _{12 ... ..........} 0.2 ㎍

Vitamin C ......................................... 10 mg

Biotin ......................................... 10 μg

Nicotinic Acid Amide ... 1.7 mg

Folic acid ......................................... 50 ㎍

Calcium Pantothenate ......... 0.5 mg

Mineral mixture ..................

Ferrous Sulfate ........................ 1.75 mg

Zinc Oxide ......................................... 0.82 mg

Magnesium Carbonate ......................................... 25.3 mg

Potassium monophosphate ......................................... 15 mg

Dicalcium Phosphate Diluent ... 55 mg

Potassium Citrate ............... 90 mg

Calcium Carbonate ... 100 mg

Magnesium Chloride ......................................... 24.8 mg

Although the composition ratio of the above-mentioned vitamin and mineral mixtures is mixed with a component suitable for a health food in a preferred embodiment, the compounding ratio may be arbitrarily modified, and the above ingredients are mixed according to a conventional health food manufacturing method. The granules may be prepared and used for preparing a health food composition according to a conventional method.

Formulation example  2. Manufacture of health drinks

Functional composition of Example 2 .. 1000 mg

Citric Acid ......................................... 1000 mg

Oligosaccharide ......................... 100 g

Plum concentrate ........................... 2 g

Taurine ......................................... 1 g

Purified water is added to the whole ..... 900 ml

After mixing the above components in accordance with the conventional healthy beverage manufacturing method, and stirred and heated at 85 ℃ for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2 L container, sealed sterilization and refrigerated Used to prepare the healthy beverage composition of the invention.

 Although the composition ratio is a composition suitable for a preferred beverage in a preferred embodiment, the composition ratio may be arbitrarily modified according to regional and ethnic preferences such as demand hierarchy, demand country, use purpose.

Aloe vera gel extract, epigallocatechin gallate (EGCG), pine needle extract, guava leaf extract, vitamin C and vitamin B ₂ according to the present invention as a main ingredient, a combination of milk teal extract, jinjin mugwort extract, fingering Functional composition for preventing and improving hangover containing mushroom extract as an additional ingredient shows excellent effect on relieving hangover, and is commercialized as a food, food additive or health functional food containing it as an active ingredient to prevent and improve hangover after drinking It can be useful and convenient to use.

Claims (12)

Aloe vera gel extract 20-40 wt%, epigallocatechin gallate (EGCG) 1-10 wt%, pine needle extract 10-30 wt%, guava leaf extract 5-20 wt%, vitamin C 0.5-5 wt%, vitamin B ₂ 0.5-5% by weight, milk thistle extract 5-20% by weight, 1 ~ 10% by weight of jinjin Mugwort extract and 1-15% by weight fingerling mushroom extract composition for preventing and improving hangover. delete delete delete delete delete delete delete delete delete delete delete

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