KR101682394B1 - Cosmetic composition comprising color food extracts - Google Patents

Abstract

The present invention relates to a cosmetic composition which contains a color food composite extract as an active ingredient, thereby exhibiting outstanding skin improving effects. The color food composite extract shows excellent effects such as antioxidation, skin wrinkle amelioration, skin elasticity improvement, skin mositurization, inflammation relief, and skin protection.

Description

The present invention relates to a cosmetic composition comprising color food extracts,

The present invention relates to a cosmetic composition containing a color food extract compound as an active ingredient and more specifically to a cosmetic composition containing a complex of red food, yellow food, green food, white food and black food extract, .

As the average life expectancy and the income level have improved, the emotional value of beauty and youth have become important regardless of whether they are young or old, and the cosmetics industry is continuing to grow strongly. As a result, the lifestyle of the people is changing due to the improvement of the economic level. Therefore, interest in aging and appearance management is increasing and expenditure of related expenses is increasing. In addition, as the population structure becomes aged, the elderly population will increase, and Korea will become more and more important for the elderly people over the age of 65 years, 13.2% Future Population Estimation Results). "Well-being", which aims to enhance the satisfaction of life through the stabilization of mind and body, while emphasizing the external appearance such as beauty and youth through these influences. Well-being is a type of life or culture that emphasizes a healthy body and a relaxed mind, and promotes a happy and comfortable life through harmony of body and mind. Scientific origins can be found in the official definition of health of the World Health Organization (WHO). In 1974, the World Health Organization defined health as a state of well-being throughout the physical, mental and social dimensions. This well-being concept is a happy life based on a healthy body and relaxed spirit that everyone desires, and it is a practical desire that affects the entire fashion, food, housing industry, and food and shelf industries. It also affects the cosmetics industry, .

Cosmetics Natural cosmetics made from plants and natural materials are being produced so that consumers can maintain healthy skin on a continuous basis using natural ingredients rather than temporarily using synthetic ingredients. Natural cosmetics that use natural ingredients such as flowers, fruits, and vegetables, or natural cosmetics, are called natural cosmetics. The attributes that naturalism implies are 'environmentally friendly' and 'health'.

Naturalistic trends in the cosmetics industry are emerging as eco-friendly plant-based products. Cosmetics made from natural raw materials have advantages in terms of efficacy and safety, and they are actively used in the development of various functional cosmetics such as skin wrinkle, whitening, inflammation relief, and skin protection effect. In this cosmetics industry, based on the correlation between health and skin, beauty care, which is a combination of food and cosmetics, has become popular, and color food that is helpful for health along with wellness craze is getting attention.

The inventors of the present invention have confirmed the possibility of improving skin diseases and cosmetics as skin cosmetics by attaching color food attracted attention to skin. The present inventors have found that a complex extract of a natural product having various colors exhibits wrinkle improvement, elasticity, moisturizing, inflammation relief and skin protection effect and can be usefully used as a cosmetic product.

Korea Open Patent No. 2012-0007170 (2012.01.20) Korean Patent Publication No. 2011-0089580 (2011.08.09)

It is an object of the present invention to provide a cosmetic composition containing a color food extract compound as an active ingredient and exhibiting an excellent skin improving effect.

Another object of the present invention is to provide a method for producing a color food extract composite excellent in antioxidation, skin wrinkle improvement, skin elasticity improvement, skin moisturizing and anti-irritation effect.

According to the present invention, there is provided a cosmetic composition comprising a color food extract composite comprising a red food extract, a yellow food extract, a green food extract, a white food extract and a black food extract.

Preferably, the red food extract is obtained by heat-treating tomato, watermelon, apple, pomegranate and strawberry. The yellow food extract is extracted after heat treatment of lemon, mango, orange, quince and banana. The green food extract is extracted after heat treatment of spinach, kale, cucumber, aloe and broccoli. The white food extract is extracted from heat treated garlic, onion, cauliflower, lotus root and cabbage. The black food extract is obtained by heat-treating blackberry, bilberry, blueberry, and black currant.

The color food extract compound is preferably contained in an amount of 0.1 to 10% by weight based on the total weight of the cosmetic composition.

The cosmetic composition can be used for improving skin inflammation, improving skin elasticity, moisturizing skin, improving skin wrinkles, and alleviating skin irritation.

According to the present invention, there is provided a method for producing a color food comprising the steps of: (A) finely dividing each color food consisting of red food, yellow food, green food, white food and black food, heating them at 80 to 90 ° C for 10 to 20 minutes, step; (B) mixing the heat-treated color foods in the same ratio; (C) at least one compound selected from the group consisting of water, ethanol, methanol, butanol, propanol, butylene glycol, glycerin, chloroform, ethyl acetate, dichloromethane, hexane, acetone, acetonitrile, petroleum ether and diethyl ether Weighting the solvent 5 to 25 times; (D) 3 to 5 days of immersion; And (E) sterilizing and then filtering and concentrating the mixture. Preferably, the heat treatment reduces the moisture content of the color food to 40 to 60% by weight.

The color food extract composite according to the present invention is excellent in skin wrinkle improvement, skin elasticity improvement, skin moisturizing, inflammation and irritation alleviating effect, and the cosmetic containing the extract as an active ingredient can be usefully used as a cosmetic having skin improving effect have.

Hereinafter, the present invention will be described in more detail.

Color food is a natural food that has a unique color that helps to health. It is attracting attention with a well-being craze. The American Cancer Society noted the anticancer effect of color food, saying that if you eat more than five colors of vegetables or fruits a day, you will never get cancer. The official recommendation for "Five a day" Day 'is a phytochemical that allows plants to survive in bad environments, and it is based on the fact that natural pigment ingredients have anti-cancer, anti-inflammatory and antioxidant effects as antioxidants to prevent cell senescence. The more colorful the vegetables and fruits are, the more phyto-chemical it contains, so it is better to eat seasonal fruits and vegetables. And because the different types of phytochemicals contained in each color are different and their efficacy is different, it is very important to take a variety of colored foods. Typically there are red, yellow, green, white and black colored foods such as 'lycopene' in red, 'beta carotene' in yellow, 'chlorophyll' in green, 'anthoxanthin' in white, 'anthocyanin' Is a representative example of a phytochemical.

The function of the color food is vitamins and minerals of the main ingredient, especially the various physico-chemical and physiological activity of antioxidant which is contained variously.

Red food contains ingredients such as lycopene, anthocyanin, and polyphenol, which helps blood circulation and has excellent antioxidant activity. Red lycopene is an anticancer effect that protects the youth of cells by removing oxidizing substances that cause aging phenomenon in our body and inhibits regulators that grow cancer cells and prevents prostate cancer and breast cancer. Red food also contains other flavonoids, vitamin C, and folic acid, which suppress inflammation.

In the present invention, "red food extract" is used as a term meaning "mixed extract of tomato, watermelon, apple, pomegranate and strawberry ".

Apple is a representative fruit of red food is called the king of fallen leaves and the fruit of the fruit has changed its effectiveness, preventing the aging of the apple polyphenols, vitamin C rich in blood circulation and suppresses skin aging. Watermelon is 91% moisture and contains a lot of carbohydrates, it helps to relieve thirst and recover fatigue. There is a lot of 'lycopene' ingredients in the red color of watermelon. It stimulates the synthesis of collagen, it gives elasticity to skin and acts as an antioxidant, so it prevents the accumulation of harmful peroxides and is effective for prevention of aging. Tomatoes have long been regarded as a health food, and the red color of tomatoes is caused by the ingredient called 'lycopene'. This lycopene blocks the active oxygen to prevent aging by making the cells young and healthy, and the generation of cancer-causing mutant cells . Pomegranate is full of various nutrients from shell to seed. It contains tannin and natural estrogen ingredients to prevent wrinkles, reveal skin elasticity and skin tone, and is effective for skin beauty. have. Strawberry contains vitamin C and caffeic acid. It is not only moisturizing and transparent to the skin that is dry, crusty, sebum-rich and polluted by various pollution, but it also tightens the pores and inhibits elastase degrading enzyme Provide skin with the skin.

Yellow food is known to reinforce walls of capillaries and help improve blood circulation. The representative ingredients of yellow foods are not only effective for enhancing immunity due to abundance of beta-carotene, but also effective for beauty care. It is also effective in enhancing the immunity by the influence of beta carotene and lutein than any color food, and is also good for cancer prevention.

Carotenoids are characterized by their conversion to vitamin A, which is involved in the visual, immune function, skin and bone health in the body. Carotenoid-rich, golden-colored foods reduce cancer risks such as heart disease, lung cancer, esophageal cancer, gastric cancer, And enhances skin elasticity, and is known to have an effect of enhancing immunity.

In the present invention, the term "yellow food extract" was used to mean a "mixed extract of lemon, mango, orange, quince and banana ".

The lemon of the yellow food has sterilization, exfoliation, whitening and the skin regeneration effect, and vitamin C of lemon strengthens the capillary blood to improve the skin blood circulation, and strengthens connective tissues that connect cells to smooth skin It has a bleaching action, which reduces pigment such as spots and whitens the skin. Mango is an epithelial tissue that improves the outer layer of the skin and cellular function of each organ. It is rich in vitamin A, helping to make smooth skin texture, and also helps prevent skin aging by helping skin moisturize. The orange has a lot of fruit acids that whiten the skin, so it has the effect of clearing the blackened skin and the dull skin. The bioflavonoid ingredient strengthens the capillaries and brightens the skin color. It contains tannic acid and vitamin C, and it has excellent efficacy for skin beauty and fatigue recovery. It removes wastes in pores by tannin ingredient, reduces pore narrowing in hot summer, and promotes skin elasticity. Banana is rich in vitamin A, normalizing the keratinization of the skin, and the sugar has excellent skin moisturizing action, improving dry skin and aging skin.

Green is well known for its healing colors. It is because it gives a sense of stability just by looking with eyes. The chlorophyll of the green plant (globulin) releases harmful substances out of the body and lowers cholesterol levels. The green of fruits and vegetables acts on sympathetic nerves to activate kidney and liver functions and detoxify pollutants. Chlorophyll helps metabolism, relieves fatigue and improves skin by combining skin moisturizing action. The fresh green food is visually stabile and has a rich flavor as well as appetite.

In the present invention, the term "green food extract" was used to mean "a mixed extract of spinach, kale, cucumber, aloe and broccoli.

The typical spinach of green food is rich in magnesium, potassium, phosphorus, calcium, etc. It helps to improve fatigue and improve immunity. Especially, potassium releases waste and heavy metals and strengthens skin moisture. Magnesium regulates sebaceous secretion It has the effect of calming the trouble. Kale is rich in various nutrients, which the World Health Organization (WHO) calls "the best vegetable." The efficacy of kale promotes antibodies against human contaminants to increase resistance to bacterial infections, stabilizes cell membrane tissue to prevent aging, prevents drying scalp, helps prevent hair loss, and prevents acne by activating immune system effective. Cucumber is a strong alkaline food neutralizes the acidified body and has a diuretic to remove the boogie. It is effective in reducing heat and detoxifying. It is considered to be a sign of burning, and itching, heat rash, and so on, smoothes metabolism, prevents colds and relieves fatigue and thirst. Aloe is a cosmetic product that not only moisturizes and regenerates skin but also acts as a medicinal product for skin diseases such as acne, psoriasis and burns. It is also used as a beverage for gastric ulcers for food. In addition to being used as a moisturizing material for cosmetics, It is also used as a blocker. Broccoli is a cruciferous mustard plant and is one of the top ten longevity foods in the world. It is rich in sulfur, which makes the blood clear and strong. It improves digestion and lowers cholesterol levels. Broccoli is rich in vitamin C, has a large amount of anticancer materials, and has glucosamine, which is responsible for attracting anti-cancer drugs called sulfolaban.

Most of the white foods that are white are root vegetables that have not received sunshine and are not photosynthesis. So many have a unique flavor and spicy. Helps the release of harmful substances in the body and increases resistance to viruses, so it is effective for various respiratory diseases as well as colds. Therefore, it suppresses the oxidation in the body, releases harmful substances to the outside of the body, increases the resistance against bacteria and viruses, and is also effective against respiratory diseases. Therefore, white food is helpful when fine dust or sandstorm is severe in spring. Anthoxanthins, a natural pigment found in white foods, is said to inhibit oxidative effects in the body, to release harmful substances out of the body, and to increase resistance to viruses and bacteria. White pigments contained in white vegetables such as onion, cabbage, and garlic are rich in leaves, fruits, and stems of plants, and white foods are associated with lungs to enhance respiratory function, and antotaxanthin, flavonoids Is rich in natural resistance and lowers blood cholesterol levels, as well as lung and respiratory functions to strengthen the prevention of the cold, and yellow dust and fine dust in the spring, especially in the respiratory disease, you can get help. White food is a good supplement to minerals such as potassium and magnesium, which are lacking in modern people, along with fiber.

 In the present invention, the term " white food extract "is used as a term meaning" mixed extract of garlic, onion, cauliflower, lotus root and cabbage ".

As a representative food of white food, garlic is said to have 100 benefits except for strong smell, and it is called as a white bean. Garlic contains a powerful anti-cancer 'alicin', and 'Alicin' enhances the absorption rate of vitamin B ₁, helps to recover fatigue, improves stamina, strengthens sterilization, antibacterial, antioxidant and improves immunity. Onion was an ancient Greek athlete who consumed large quantities, believing that it would correct the balance of blood (body fluids). 'Quercetin', which is contained in a large amount on the onion, helps antioxidants to break down cholesterol in the blood vessels, cleans blood vessels and inhibits oxidation in the body, thereby delaying aging. It is known that cauliflower is rich in sulfolane components, which inhibits the activity of Helicobacter pylori to prevent gastric ulcers and gastric cancer. It is rich in vitamin C that increases the resistance to viruses, it helps the formation of collagen, strengthens the cells, and is said to be good for skin beauty. It is rich in minerals such as vitamin A, vitamin B and potassium, It is known. Lotus root is the root of lotus. Lotus grows in the mud but does not lose its integrity. In India, it symbolizes the creation of power and life, symbolizes eternity, and it has the effects of skin calming and anti aging. Lotus root is relatively high content of vitamins and minerals, protein, sugar and contains ingredients such as mucin, pectin and dry skin to protect the skin to form a thin film helps to keep elastic and soft skin. Cabbage has abundant nutrients, the green part of the cabbage surface is rich in potassium, lysine, vitamin K, beta carotene, and the inner part contains dietary fiber, protein and potassium.

It is no exaggeration to say that the high nutritional evaluation of black food has long been known to our ancestors. Black food acts mainly in the kidneys in the middle of the five o'clock. In the Oriental medicine, the kidneys are the root of the boil, and the black foods and the ointments that help reinforce the kidneys are the main ingredients of the yin and yang Antioxidant activity is also good for anti-aging. The black color of black food comes from the substance 'anthocyanin' which is soluble in water. This anthocyanin acts to neutralize active oxygen causing disease or aging. High concentrations of anthocyanins are found mainly in intense ultraviolet light, harsh cold and high humidity because intense ultraviolet light destroys the DNA of the plant nucleus and takes away the life of the plant. Therefore, anthocyanin, an ultraviolet absorber, And protect it. That is, anthocyanin is an essential material for maintaining the life of plant life.

 In the present invention, the term " black food extract "was used to mean" mixed extract of blackberry, bilberry, blueberry,

Blackberry contains a rich variety of vitamins and strengthens the immune system to help promote hormone secretion to women and men, aging to lose strength or reduce the elasticity of the skin. Bilberry is a perennial plant widely distributed throughout the world. It is widely used in various regions. It is traditionally used in the private sector for cardiovascular, vision improvement, digestive system disorders, kidney, urinary tract, external use for mucosal inflammation and dermatitis treatment. It contains antioxidants that remove active oxygen, which is the cause of aging and disease, and has anti-aging effect. Blueberries were used as medicines. Dried tea leaves were good for blood, and blueberry juice was used for coughing and dyeing. Dried blueberries were added to various foods and were also used as spices to put powder into meat. Audi contains a large amount of C3G, which is a harmless natural antioxidant pigment. It can anticipate diverse physiological activities of natural pigments such as antioxidative action, diabetic retinopathy treatment, vision improvement effect and antioxidative action. The antioxidant pigment C3G contained in Audi is 7 times stronger than that of tocopherol. The highest C3G content of Audi is 1.27%, 23 times higher than that of grape and 2.3 times higher than that of color. Blackcurrant is rich in vitamin C and antioxidants. 'Delphinidin 3 rutinoside' and 'cyanisin 3 rutinoside' are anthocyanin components only present in black currant.

The present inventors tried to produce a cosmetic composition showing skin-improving effect by using active ingredients of each color food.

According to the present invention, there is provided a cosmetic composition comprising a color food extract composite comprising a red food extract, a yellow food extract, a green food extract, a white food extract and a black food extract.

The color food extract may be a hot-water extract or a mixture of water, ethanol, methanol, butanol, propanol, butylene glycol, glycerin, chloroform, ethyl acetate, dichloromethane, hexane, acetone, acetonitrile, petroleum ether and diethyl ether Lt; / RTI > solvent.

More preferably, the red food extract is obtained by heat-treating tomato, watermelon, apple, pomegranate and strawberry. The yellow food extract is extracted after heat treatment of lemon, mango, orange, quince and banana. The green food extract is extracted after heat treatment of spinach, kale, cucumber, aloe and broccoli. The white food extract is extracted from heat treated garlic, onion, cauliflower, lotus root and cabbage. The black food extract is obtained by heat-treating blackberry, bilberry, blueberry, and black currant.

The heat treatment may be performed by heating the colored food at 80 to 90 ° C for 10 to 20 minutes. It is preferable to heat the color food until the moisture content of the color food is reduced to 40 to 60% by weight by the heat treatment. It has been confirmed that when the extract is baked after baking (heat treatment) of the color food, the skin protection activity is superior to that of the ordinary extract of the color food.

The color food extract compound may be prepared by mixing and extracting the respective color foods, or extracting each color food to prepare respective extracts and mixing them. According to one embodiment of the present invention, a color food extract composite is produced by the following manufacturing method.

(A) heating each color food consisting of red food, yellow food, green food, white food and black food by heating at 80 to 90 ° C for 10 to 20 minutes; (B) mixing the heat-treated color foods in the same ratio; (C) at least one compound selected from the group consisting of water, ethanol, methanol, butanol, propanol, butylene glycol, glycerin, chloroform, ethyl acetate, dichloromethane, hexane, acetone, acetonitrile, petroleum ether and diethyl ether Weighting the solvent 5 to 25 times; (D) 3 to 5 days of immersion; And (E) sterilizing and then filtering and concentrating the mixture. Preferably, the heat treatment reduces the moisture content of the color food to 40 to 60% by weight. In the step (D), it is more preferable to heat by heating at 80 to 120 ° C for 8 to 10 hours after immersion.

The color food extract compound is preferably contained in an amount of 0.1 to 10% by weight based on the total weight of the cosmetic composition.

The thus-prepared color food extract composite showed excellent effects of increasing the active oxygen scavenging rate (Test Example 1), suppressing the expression of inflammatory mediators (Test Example 2), increasing the expression of elasticity-related factors (Test Example 3) (Test Example 4), skin protection effect (Test Example 5), wrinkle improvement factor expression increasing effect (Test Example 6), and skin irritation mitigation effect (Test Example 7).

The cosmetic composition containing the color food extract composite of the present invention can be prepared into any of the commonly-formulated formulations, such as lotions, creams, essences, cleansing foams, cleansing waters, packs, body lotions, body oils, Gel, shampoo, rinse, hair conditioner, hair gel, foundation, lipstick, mascara, make-up base and the like.

[Example]

Hereinafter, the present invention will be described in more detail with reference to examples and test examples.

Production Example 1: Preparation of red food hot water extract

For this experiment The red foods used were tomatoes, watermelons, apples, pomegranates and strawberries. Each red food was purchased from the agricultural and marine products market in Anyang and 50g of each of the three red foods was mixed at a ratio of 1: 1: 1: 1: 1 (Total of 250 g), which was mixed with 2500 g of a mixed solvent of 1,3-butylene glycol and purified water in a ratio of 3: 7 (w / w). The mixture was immersed for 3 days and boiled for 8 hours at 100 ° C in an extractor equipped with a cooling condenser. The mixture was filtered using a filter paper (Qualitative Filter Papers No. 2), and then filtrated.

Production Example 2: Production of hot water extract of yellow food

For this experiment The yellow food used was lemon, mango, orange, moss and banana. Each yellow food was purchased from the agricultural and marine products market in Anyang and 50 g of each of the three yellow foods were mixed at a ratio of 1: 1: 1: 1: 1 (Total of 250 g), which was mixed with 2500 g of a mixed solvent of 1,3-butylene glycol and purified water in a ratio of 3: 7 (w / w). The mixture was immersed for 3 days and boiled for 8 hours at 100 ° C in an extractor equipped with a cooling condenser. The mixture was filtered using a filter paper (Qualitative Filter Papers No. 2), and then filtrated.

Production Example 3: Preparation of hot water extract of green food

For this experiment Each green food was purchased from the agricultural and marine products market in Anyang and 50 g of each of the three fine green foods were mixed at a ratio of 1: 1: 1: 1: 1 (Total of 250 g), which was mixed with 2500 g of a mixed solvent of 1,3-butylene glycol and purified water in a ratio of 3: 7 (w / w). The mixture was immersed for 3 days and boiled for 8 hours at 100 ° C in an extractor equipped with a cooling condenser. The mixture was filtered using a filter paper (Qualitative Filter Papers No. 2), and then filtrated.

Production Example 4: Preparation of white food hot water extract

For this experiment The white foods used were garlic, onion, cauliflower, lotus root and cabbage. Each white food was purchased from the agricultural and marine products market in Anyang and 50g of each fine white food was mixed at a ratio of 1: 1: 1: 1: 1 (Total of 250 g), which was mixed with 2500 g of a mixed solvent of 1,3-butylene glycol and purified water in a ratio of 3: 7 (w / w). The mixture was immersed for 3 days and boiled for 8 hours at 100 ° C in an extractor equipped with a cooling condenser. The mixture was filtered using a filter paper (Qualitative Filter Papers No. 2), and then filtrated.

Production Example 5: Preparation of black food hot water extract

For this experiment Black foods were blackberries, bilberries, blueberries, audi and black currant. Each black food was purchased from the agricultural and marine products market in Anyang. 50 g of each of the three black foods were mixed at a ratio of 1: 1: 1: 1: 1 (Total of 250 g) and then mixed with 2500 g of a mixed solvent of 1,3-butylene glycol and purified water in a ratio of 3: 7 (w / w). The mixture was immersed for 3 days and boiled for 8 hours at 100 ° C in an extractor equipped with a cooling condenser. The mixture was filtered using a filter paper (Qualitative Filter Papers No. 2), and then filtrated.

Production Example 6: Preparation of baked red food hot water extract

Tomatoes, watermelons, apples, pomegranates and strawberries were purchased from the agricultural and marine products market in Anyang, and 50g of each of the three red foods were heat-treated at 80 ° C for 15 min. Five heat-treated red foods were mixed at a ratio of 1: 1: 1: 1: 1 and then mixed with 2500 g of a mixed solvent of 1,3-butylene glycol and purified water at a ratio of 3: 7 (w / w). The mixture was immersed for 3 days and boiled for 8 hours at 100 ° C in an extractor equipped with a cooling condenser. The mixture was filtered using a filter paper (Qualitative Filter Papers No. 2), and then filtrated.

Production Example 7: Preparation of hot-water extract of roasted yellow food

Lemon, mango, orange, moss, and banana were purchased from the agricultural and marine products market in Anyang, and 50 g of each of the three yellow foods were heat-treated at 80 ° C for 15 min. Five kinds of heat-treated yellow foods were mixed at a ratio of 1: 1: 1: 1: 1 and then mixed with 2,500 g of a mixed solvent of 1,3-butylene glycol and purified water at a ratio of 3: 7 (w / w). The mixture was immersed for 3 days and boiled for 8 hours at 100 ° C in an extractor equipped with a cooling condenser. The mixture was filtered using a filter paper (Qualitative Filter Papers No. 2), and then filtrated.

Production Example 8: Preparation of baked green food hot water extract

Spinach, kale, cucumber, aloe and broccoli were purchased from the agricultural and marine products market in Anyang and 50g of each fine green food was heat treated at 80 ℃ for 15 min. Five kinds of heat-treated green foods were mixed at a ratio of 1: 1: 1: 1: 1 and then mixed with 2500 g of a mixed solvent of 1,3-butylene glycol and purified water at a ratio of 3: 7 (w / w). The mixture was immersed for 3 days and boiled for 8 hours at 100 ° C in an extractor equipped with a cooling condenser. The mixture was filtered using a filter paper (Qualitative Filter Papers No. 2), and then filtrated.

Production Example 9: Preparation of roasted white food hot water extract

Garlic, onion, cauliflower, lotus root and cabbage were purchased from the agricultural and marine products market in Anyang and 50g of each fine white food was heat treated at 80 ℃ for 15 min. Five kinds of heat-treated white foods were mixed at a ratio of 1: 1: 1: 1: 1 and then mixed with 2500 g of a mixed solvent of 1,3-butylene glycol and purified water at a ratio of 3: 7 (w / w). The mixture was immersed for 3 days and boiled for 8 hours at 100 ° C in an extractor equipped with a cooling condenser. The mixture was filtered using a filter paper (Qualitative Filter Papers No. 2), and then filtrated.

Production Example 10: Preparation of baked black food hot water extract

Blackberries, bilberries, blueberries, audi and blackcurrant were purchased from the agricultural and marine products market in Anyang, and 50g of each cut black food was heat treated at 80 ° C for 15 min. Five kinds of heat-treated black foods were mixed at a ratio of 1: 1: 1: 1: 1 and then mixed with 2500 g of a mixed solvent of 1,3-butylene glycol and purified water at a ratio of 3: 7 (w / w). The mixture was immersed for 3 days and boiled for 8 hours at 100 ° C in an extractor equipped with a cooling condenser. The mixture was filtered using a filter paper (Qualitative Filter Papers No. 2), and then filtrated.

Example 1: Preparation of color food extract compound

The red food extract, the yellow food extract, the green food extract, the white food extract and the black food extract prepared in Preparation Examples 1 to 5 were mixed at the same weight ratio to prepare a color food extract composite.

Example 2: Preparation of color food extract compound

The red food extract, the yellow food extract, the green food extract, the white food extract and the black food extract prepared in Preparation Examples 6 to 10 were mixed at the same weight ratio to prepare a color food extract composite.

Test Example 1: Increase in the rate of active oxygen scavenging

The effect of reactive oxygen scavenging was measured using DPPH. Most radicals are highly unstable due to their high reactivity, but the DPPH radical is a dark purple compound with a strong absorption at 517 nm as a stable free radical. However, when 1,1-diphenylpicrylhydrazine is converted into a non-radical 1,1-diphenylpicrylhydrazine by the donation of electrons or hydrogen from an antioxidant capable of eliminating free radicals, the dark purple color changes to yellow and the absorbance decreases at 517 nm. can do.

100 μL of the prepared sample solution was added to the test tube, 100 μL of ethanol and 50 μL of 0.5 mM 1,1-diphenyl-2-picrylhydrazyl (DPPH) / ethanol solution were added and left at room temperature for 30 minutes at 25 ° C., The absorbance was measured. The radical scavenging rate was calculated as a percentage of DPPH decolorization according to the following equation. The results are shown in Table 1 below.

(%) = (Absorbance of the control group - absorbance of the sample addition group) / absorbance of the control group × 100

Name of sample Treatment concentration (/ / mL) DPPH erase rate (%) Production Example 1 5000 82.4 Production Example 2 5000 86.5 Production Example 3 5000 86.2 Production Example 4 5000 87.7 Production Example 5 5000 80.2 Production Example 6 5000 92.1 Production Example 7 5000 90.1 Production Example 8 5000 90.7 Production Example 9 5000 93.0 Production Example 10 5000 89.9 Example 1 5000 93.2 Example 2 5000 95.8 BHT (butylated hydroxyanisole, DUKSAN KOREA) 5000 83.8

As shown in Table 1, the baked color food extracts of Preparation Examples 6 to 10 exhibited superior antioxidative effects to those of the conventional color food extracts of Production Examples 1 to 5 at the same concentration, Effect. In addition, Examples 1 and 2, which are color food extracting complexes, showed excellent antioxidative effects as compared with the respective color food extracts, and Example 2 showed more excellent effects. As a result, each of the color food extracts exhibited excellent antioxidative activity, but it was confirmed that these complexes exhibit more excellent antioxidative activity by its synergistic action.

Test Example 2: Inhibitory effect on inflammatory mediator expression

RAW 264.7 cells were adjusted to 5 × 10 ⁵ cells / well using DMEM medium supplemented with 10% FBS, and then inoculated on a 12-well plate and cultured for 18 hours. After incubation, starvation was maintained for 12 hours. LPS was treated with 10 ng / mL of LPS and incubated for 24 hours. RNA was extracted from the cultured cells and the inhibition rate of TNF-α expression was confirmed by reverse transcription polymerase chain reaction (RT-PCR). The inhibition rate of TNF-α expression was calculated by the following formula, and the results are shown in Table 2 below. Dexamethasone was used as a control.

Inhibition rate (%) of TNF-α expression = 100 - [(expression amount of sample TNF-α / expression amount of control group TNF-α) × 100]

Name of sample Treatment concentration (ppm) TNF-α expression inhibition rate (%) Production Example 1 5000 50.2 Production Example 2 5000 45.1 Production Example 3 5000 30.5 Production Example 4 5000 42.5 Production Example 5 5000 40.9 Production Example 6 5000 55.1 Production Example 7 5000 40.5 Production Example 8 5000 43.8 Production Example 9 5000 44.1 Production Example 10 5000 42.1 Example 1 5000 59.8 Example 2 5000 62.7 Dexamethason 100 40.2

As shown in the above Table 2, the baked color food extracts of Preparation Examples 6 to 10 exhibited better TNF-α expression inhibitory effect than the general color food extracts of Preparation Examples 1 to 5 at the same concentration treatment, Showed equivalent or excellent effects. Examples 1 and 2, which are the color food extracting complexes, showed excellent TNF-α expression inhibitory effect as compared with the respective color food extracts, and Example 2 showed more excellent effects.

Test Example 3: Increase in the expression of elasticity-related factors

Fibroblast (CCD-986Sk) was adjusted to 5 × 10 ⁵ cells / well using IMDM medium supplemented with 10% FBS, and then inoculated on a 12-well plate and cultured for 18 hours. After culturing, the samples of the above Examples and Production Examples were treated and cultured for 24 hours. RNA was extracted from the cultured cells and the expression of elastin was detected by reverse transcription polymerase chain reaction (RT-PCR). The increase rate of elastin expression was calculated by the following equation, and the results are shown in Table 3 below. As a control group, adenosine was used.

Elastin expression rate (%) = (sample elastin expression level / control elastin expression amount) × 100

Name of sample Treatment concentration (ppm) elastin expression rate (%) Production Example 1 5000 182.1 Production Example 2 5000 188.2 Production Example 3 5000 180.3 Production Example 4 5000 181.4 Production Example 5 5000 182.6 Production Example 6 5000 185.9 Production Example 7 5000 192.7 Production Example 8 5000 182.3 Production Example 9 5000 182.8 Production Example 10 5000 186.3 Example 1 5000 195.2 Example 2 5000 201.8 ADENOSINE 500 188.0

As can be seen in Table 3, the baked color food extracts of Preparation Examples 6 to 10 exhibited superior elastin expression enhancement effect than the general color food extracts of Preparation Examples 1 to 5 at the same concentration treatment, Or showed excellent effect. It was confirmed that the extract of Preparation Example 7 exhibited the best effect of increasing elastin expression among them. Examples 1 and 2, which are color food extracting complexes, showed an excellent effect of increasing elastin expression in comparison with the respective color food extracts of the preparation examples, and Example 2 showed more excellent effects.

Test Example 4: Increasing effect of moisturizing factor

Fibroblast (CCD-986Sk) was adjusted to 5 × 10 ⁵ cells / well using IMDM medium supplemented with 10% FBS, and then inoculated on a 12-well plate and cultured for 18 hours. After culturing, the samples were treated and incubated for 24 hours. RNA was extracted from cultured cells and the expression of Hyaluronan Synthase 3 (HAS-3) was confirmed by reverse transcription polymerase chain reaction (RT-PCR). The expression level of HAS-3 was calculated by the following equation, and the results are shown in Table 4 below. As a control group, hyaluronic acid was used.

HAS-3 expression ratio (%) = (expression amount of sample HAS-3 / expression amount of control HAS-3) × 100

Name of sample Treatment concentration (ppm) Expression rate of HAS-3 (%) Production Example 1 5000 179.2 Production Example 2 5000 177.3 Production Example 3 5000 182.6 Production Example 4 5000 180.2 Production Example 5 5000 181.0 Production Example 6 5000 182.7 Production Example 7 5000 180.9 Production Example 8 5000 189.9 Production Example 9 5000 182.7 Production Example 10 5000 183.0 Example 1 5000 192.2 Example 2 5000 203.1 Hyaluronic acid 500 185.1

As shown in Table 4, the baked color food extracts of Preparation Examples 6 to 10 exhibited better HAS-3 expression enhancement than the conventional color food extracts of Preparation Examples 1 to 5 at the same concentration treatment, Showed equivalent or excellent effects. It was confirmed that the green food extract (Preparation Example 8) baked showed the best effect of increasing HAS-3 expression. Examples 1 and 2, which are color food extracting complexes, showed excellent HAS-3 expression increasing effect as compared with the respective color food extracts of the preparation examples, and Example 2 showed more excellent effects. These results show that each of the color food extracts exhibits excellent moisturizing activity, but the complex of these compounds exhibits a better moisturizing activity due to its synergistic action.

Test Example 5: Skin protection effect

Human fibroblasts were cultured in a 12-well plate at a concentration of 1 × 10 ⁵ cells / well. One ml of IMDM medium containing 10% FBS was added and cultured in a CO ₂ incubator for 24 hours. 50 ppm of formaldehyde and the sample solution were treated and cultured for 24 hours. After that, MTT assay was performed to examine cell viability. In MTT assay, 0.1 ml of MTT solution was added to the cultured cells, followed by incubation for 4 hours. Then, the medium was removed, and 0.5 ml of DMSO was added to the resulting formazan, and the absorbance was measured at 570 nm using ELISA. The results are shown in Table 5 below.

Name of sample Treatment concentration (ppm) Cell survival rate (%) Production Example 1 5000 50.7 Production Example 2 5000 46.8 Production Example 3 5000 58.9 Production Example 4 5000 65.9 Production Example 5 5000 66.2 Production Example 6 5000 58.1 Production Example 7 5000 53.2 Production Example 8 5000 60.1 Production Example 9 5000 82.9 Production Example 10 5000 72.4 Example 1 5000 85.9 Example 2 5000 89.7 Dexamethason 500 66.1

As can be seen in Table 5 above, the same concentration treatment showed better cytoprotective effects in Examples 1 and 2, which are complexes of color food extract.

Test Example 6: Increasing effect of wrinkle-improving factor

Fibroblast (CCD-986Sk) was adjusted to 5 × 10 ⁵ cells / well using IMDM medium supplemented with 10% FBS, and then inoculated on a 12-well plate and cultured for 18 hours. After culturing, the samples of the above Examples and Production Examples were treated and cultured for 24 hours. RNA was extracted from the cultured cells and the increase rate of collagen expression was confirmed by reverse transcription polymerase chain reaction (RT-PCR). The increase rate of collagen expression was calculated by the following formula, and the results are shown in Table 6 below. As a control group, adenosine was used.

Collagen expression rate (%) = (sample collagen expression level / control collagen expression level) × 100

Name of sample Treatment concentration (ppm) Collagen expression rate (%) Production Example 1 5000 182.1 Production Example 2 5000 181.3 Production Example 3 5000 183.2 Production Example 4 5000 180.7 Production Example 5 5000 186.9 Production Example 6 5000 184.7 Production Example 7 5000 182.2 Production Example 8 5000 186.3 Production Example 9 5000 183.3 Production Example 10 5000 190.2 Example 1 5000 192.2 Example 2 5000 198.7 ADENOSINE 500 183.1

As can be seen in Table 6, the baked color food extracts of Preparation Examples 6 to 10 exhibited better collagen expression enhancement effect than the general color food extracts of Preparation Examples 1 to 5 at the same concentration treatment, Or showed excellent effect. It was confirmed that the baked black food extract (Preparation Example 10) exhibited the best effect of increasing collagen expression among them. Examples 1 and 2, which are color food extracting complexes, showed an excellent effect of increasing collagen expression as compared with the respective color food extracts of the preparation examples, and Example 2 showed more excellent effects. Although each of the color food extracts showed excellent wrinkle improving activity, it was confirmed that these complexes exhibited more excellent wrinkle improving activity by their synergistic action.

Examples 3 to 4: Cream production containing color food extract

Creams containing the color food extracts prepared in the above Preparation Examples and Examples were prepared according to a conventional method with the composition and content of Table 7 below.

(weight%) Control Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Example 3 Example 4 Red Food Extract (Preparation Example 6) - 2 - - - - - - Yellow Food Extract (Preparation Example 7) - - 2 - - - - - Green Food Extract (Preparation Example 8) - - - 2 - - - - White food extract (Preparation Example 9) - - - - 2 - - - Black food extract (Preparation Example 10) - - - - - 2 - - Color food extract compound
(Example 1) - - - - - - 2 - Color food extract compound
(Example 2) - - - - - - - 2 Ethylenediamine acetic acid,
This sodium salt 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 Guar hydroxypropyltrimonium chloride 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 glycerin 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 Panthenol 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 Cocamidopropyl betaine 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 Ammonium lauryl sulfate 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 Laura Maid Diai 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0  Glycollosteralate 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 Sodium lauryl sulfate 15.0 15.0 15.0 15.0 15.0 15.0 15.0 15.0 Sodium lauryl sulfate (30%) 20.0 20.0 20.0 20.0 20.0 20.0 20.0 20.0 Chloride set remnium 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Methylchloroisothiazolinone
(1.05-1.2%) 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 Methyl isothiazolinone
(0.3 to 0.45%) 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 Magnesium chloride (0.5 to 1.0%) 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 Magnesium nitrate (21.0 to 23.5%) 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 Citric acid 0.07 0.07 0.07 0.07 0.07 0.07 0.07 0.07 Dimethicone (55 to 60%) 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Laureth -3 (2-4%) 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Laureth-20 (2-4%) 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 incense 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 Purified water To 100 To 100 To 100 To 100 To 100 To 100 To 100 To 100

Test Example 7: Confirmation of skin irritation mitigation effect

The present invention relates to a cosmetic composition containing a color food extract according to the present invention and a cosmetic composition containing the color food extract according to the present invention, The degree to which stimulation induced by applying a cosmetic composition not contained was calibrated relative to each other. First, taping was repeated 30 times with a scotch tape on both sides of the underbody to cause skin erythema. After erythema induction, the cosmetic composition containing the baked color food extract according to the present invention was applied and the cosmetic composition containing no color food extract according to the present invention was applied. The degree of skin irritation was evaluated 3 hours after application.

≪ Evaluation of degree of skin irritation (erythema) >

0 (no response) 1 (very mild erythema) 2 (faint or mild erythema)

3 (clear erythema but weak erythema) 4 (pronounced erythema) 5 (severe erythema)

Name of sample Degree of skin irritation Left Right Control Example One One Comparative Example 1 0 0 Comparative Example 2 0 0 Comparative Example 3 0 0 Comparative Example 4 0 0 Comparative Example 5 0 0 Example 3 0 0 Example 4 0 0

As shown in Table 8 above, the cream composition containing the color food extract of the present invention was excellent in skin irritation mitigation effect.

Claims (14)

1: 1: 1: 1: 1 mixture of red food extract, lemon, mango, orange, quince, and banana were prepared by heating tomatoes, watermelons, apples, pomegranates and strawberries at 80 ~ 90 ℃ for 10 ~ The yellow food extract, spinach, kale, cucumber, aloe and broccoli extracted from the mixture by heating at 80 to 90 ° C for 10 to 20 minutes and then heat-treated were heated at 80 to 90 ° C for 10 to 20 minutes at a ratio of 1: 1: 1: 1: 1: 1: 1, after heat treatment, the green food extract, garlic, onion, cauliflower, lotus root and cabbage were heated at 80 ~ 90 ℃ for 10 ~ 20 minutes after 1: 1: 1: 1, 1: 1, 1: 1, 1: 1), blackberry, A composition for extracting color food comprising a black food extract in an amount of 0.1 to 10% by weight based on the total weight of the cosmetic composition. delete delete delete delete delete delete The cosmetic composition according to claim 1, wherein the cosmetic composition is at least one selected from the group consisting of a skin lotion, a skin softener, a skin toner, an astringent, a lotion, a milk lotion, a moisturizer, a nutrition lotion, a massage cream, Wherein the cosmetic composition has any one form selected from the group consisting of shampoo, cleansing foam, cleansing lotion, cleansing cream, body lotion, body cleanser, milky lotion, press powder, loose powder and eye shadow. The cosmetic composition according to claim 1, wherein the cosmetic composition is for improving skin inflammation. The cosmetic composition according to claim 1, wherein the cosmetic composition is for improving skin elasticity. The cosmetic composition according to claim 1, wherein the cosmetic composition is for moisturizing the skin. The cosmetic composition according to claim 1, wherein the cosmetic composition is for improving skin wrinkles. The cosmetic composition according to claim 1, wherein the cosmetic composition is for alleviating skin irritation. delete