KR102841685B1 - Anti-aging health food composition and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a health food composition having an anti-aging effect and a method for producing the same. The present invention provides an anti-aging health food composition comprising 12 to 25 wt% of a broccoli extract, 0.5 to 3 wt% of a lime extract, 0.5 to 3 wt% of a lemon balm extract, 15 to 25 wt% of a chicory extract, 15 to 25 wt% of a resistant maltodextrin, and 15 to 20 wt% of a glucose.

Description

Anti-aging health food composition containing natural extract and method for manufacturing the same

The present invention relates to a health food composition effective for preventing aging and a method for producing the same, and more particularly, to a health food composition for preventing aging containing natural extracts of broccoli, lime, lemon balm, chicory, etc. and a method for producing the same.

As life expectancy increases in modern society, interest in healthy aging is growing. Aging is a biological process characterized by a gradual decline in bodily functions over time, accelerated by various factors such as the accumulation of free radicals, oxidative stress, and inflammatory responses. The progression of aging is associated with an increased risk of age-related diseases such as cardiovascular disease, neurodegenerative disease, metabolic syndrome, and cancer, significantly diminishing the quality of life of the elderly population.

Oxidative stress, characterized by an imbalance between the production of reactive oxygen species (ROS) and antioxidant defense mechanisms, is recognized as one of the fundamental mechanisms of the aging process. Excessive ROS production causes oxidative damage to cellular macromolecules such as DNA, proteins, and lipids, contributing to cellular aging and tissue dysfunction. Therefore, enhancing the body's antioxidant capacity is considered a promising strategy for delaying the aging process and preventing age-related diseases.

Chronic low-grade inflammation, commonly referred to as "inflammaging," is another major cause of aging. This condition is characterized by persistent activation of inflammatory signaling pathways and increased production of inflammatory cytokines, leading to tissue damage and functional decline. Modulating the inflammatory response has been shown to extend lifespan and improve healthspan in various experimental models.

Growing evidence suggests that gut microbiota dysbiosis is associated with accelerated aging and age-related diseases. The composition and diversity of the gut microbiota change with age, with a decline in beneficial bacteria and an increase in pathogenic bacteria. These changes can lead to increased intestinal permeability, systemic inflammation, and metabolic disorders. Therefore, maintaining a healthy gut microbiota through dietary interventions is emerging as a potential approach to promote healthy aging.

While various health functional foods have been developed to combat aging, existing ones often rely on single ingredients or have limited efficacy. Most commercially available anti-aging supplements focus primarily on antioxidant properties, failing to address other aspects of aging, such as inflammation, gut health, and metabolic regulation. Furthermore, many existing products lack optimal bioavailability and stability of the active compounds, limiting their efficacy in the body.

Therefore, there is a growing need to develop health food compositions that combine diverse bioactive ingredients to effectively prevent aging. A multi-target approach that simultaneously addresses multiple aging mechanisms is likely to be more effective than approaches targeting a single pathway.

In particular, plant extracts are known to exhibit diverse physiological activities, including antioxidant, anti-inflammatory, and immunomodulatory effects, and are therefore attracting attention as key ingredients in anti-aging compositions. Phytochemicals found in plants, such as polyphenols, flavonoids, carotenoids, and organosulfur compounds, have been shown to modulate various aging-related pathways, including oxidative stress responses, inflammation, autophagy, and mitochondrial function.

Broccoli contains high concentrations of sulforaphane, a potent inducer of phase II detoxification enzymes that enhance the body's ability to neutralize free radicals and carcinogens. Citrus fruits, such as limes, are rich in vitamin C and flavonoids, possessing powerful antioxidant properties. Lemon balm contains rosmarinic acid and other phenolic compounds, which have antioxidant and anti-inflammatory properties. Chicory is known for its high content of inulin, a prebiotic fiber that promotes the growth of beneficial gut bacteria. Banaba leaves contain corosolic acid, which has been shown to improve insulin sensitivity and glucose metabolism.

Resistant maltodextrin, a type of soluble dietary fiber, has been shown to improve gut health by promoting the growth of beneficial bacteria and increasing the production of short-chain fatty acids. These effects may play a key role in healthy aging by maintaining intestinal barrier integrity and reducing systemic inflammation.

Despite the potential benefits of these individual ingredients, their combined effects as a single formulation for anti-aging purposes have not been extensively studied. Furthermore, optimal extraction and formulation methods for maximizing the bioavailability and stability of the active compounds in these plant sources have not yet been established.

Republic of Korea Patent Publication No. 10-2012170

The purpose of the present invention is to provide a health food composition based on natural plant extracts that is effective in preventing aging and has few side effects, and a method for producing the same.

Another object of the present invention is to improve the extraction efficiency of physiologically active substances through an efficient method for producing broccoli extract.

Another object of the present invention is to provide a health food composition that maximizes anti-aging effects through an optimal combination of natural ingredients.

The present invention provides an anti-aging health food composition comprising 12 to 20 wt% of broccoli extract, 0.5 to 3 wt% of lime extract, 0.5 to 3 wt% of lemon balm extract, 15 to 25 wt% of chicory extract, 15 to 25 wt% of indigestible maltodextrin, and 15 to 20 wt% of glucose.

The above health food composition may additionally contain 3 to 5 wt% of a banaba leaf extract.

The present invention also provides (1) a step for preparing a broccoli extract, comprising: (1-1) a step of mixing cherry and broccoli in an immersion solution containing a propolis extract, tea tree oil, and distilled water; (1-2) a step of reducing the pressure of the mixture to 400 to 600 mbar, maintaining it for 15 to 20 minutes, and maintaining it at atmospheric pressure for 15 to 20 minutes; (1-3) a step of preparing a mixed extract by immersing it in a solution having a pH of 4.5 to 5.0 for 1 to 2 hours, in a solution having a pH of 6.8 to 7.2 for 1 to 2 hours, and in a solution having a pH of 7.5 to 8.0 for 1 to 2 hours; (2) A method for producing an anti-aging health food composition is provided, comprising the step of mixing 12 to 20 wt% of the broccoli extract, 0.5 to 3 wt% of the lime extract, 0.5 to 3 wt% of the lemon balm extract, 15 to 25 wt% of the chicory extract, 15 to 25 wt% of the indigestible maltodextrin, and 15 to 20 wt% of the glucose.

The present invention can provide a health food composition with excellent anti-aging effects and a method for producing the same by combining natural extracts of broccoli, chicory, etc. and various functional ingredients in an optimal ratio.

Figure 1 shows a method for manufacturing a health food composition of the present invention.

Hereinafter, embodiments are described in detail with reference to the attached drawings. However, the embodiments may have various modifications, and the scope of the patent application is not limited or restricted by these embodiments. It should be understood that all modifications, equivalents, or alternatives to the embodiments are included within the scope of the patent application.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed form, and the scope of this specification includes modifications, equivalents, or alternatives that fall within the technical concept.

The terms used in the examples are for illustrative purposes only and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "comprise" or "have" are intended to indicate the presence of a feature, number, step, operation, component, part, or combination thereof described in the specification, but should be understood to not preclude the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

The present invention provides an anti-aging health food composition comprising 12 to 20 wt% of broccoli extract, 0.5 to 3 wt% of lime extract, 0.5 to 3 wt% of lemon balm extract, 15 to 25 wt% of chicory extract, 15 to 25 wt% of indigestible maltodextrin, and 15 to 20 wt% of glucose.

The above health food composition may additionally contain 3 to 5 wt% of a banaba leaf extract.

Broccoli extract is included in an amount of 12 to 20% by weight based on 100% by weight of the composition. If it is less than 12% by weight, the effect is minimal, and if it exceeds 25% by weight, the balance with other ingredients may be disrupted and the taste and flavor may be negatively affected. Broccoli (Brassica oleracea var. italica) is a cruciferous vegetable and contains physiologically active substances such as sulforaphane, glucosinolates, indole-3-carbinol, and NMN (nicotinamide mononucleotide), which have strong antioxidant and anticancer effects. In particular, NMN is a precursor of NAD+ biosynthesis and contributes to delaying the aging process by regulating NAD+ levels that decrease with aging. The extraction efficiency of these effective ingredients was maximized through the special extraction method of the present invention.

Lime extract is included in an amount of 0.5 to 3% by weight based on 100% of the composition. Fisetin, contained in lime, exhibits powerful antioxidant properties, stabilizes cell membranes, and promotes collagen production, helping prevent skin aging. Lime extract also enhances the product's sensory characteristics by imparting a refreshing aroma and flavor.

Lemon balm extract is present in an amount of 0.5 to 3% by weight based on the total weight of the composition. Lemon balm extract possesses antioxidant, anti-inflammatory, and antibacterial properties, as well as brain function-enhancing and stress-relieving effects, helping to improve aging-related symptoms such as cognitive decline. Rosmarinic acid, in particular, is a powerful antioxidant that protects cells from reactive oxygen species.

Chicory extract is present at 15 to 25% by weight of the composition and contains physiologically active substances such as inulin, oligofructose, chlorogenic acid, and lactucin. In particular, inulin acts as a prebiotic, promoting the growth of beneficial bacteria such as Bifidobacterium and Lactobacillus and improving the intestinal environment. Improved intestinal health reduces systemic inflammation through the gut-brain axis, strengthens the immune system, and contributes to anti-aging.

Resistant maltodextrin is present in an amount of 15 to 25% by weight based on 100% by weight of the composition. Resistant maltodextrin is fermented in the intestines to produce short-chain fatty acids (e.g., acetic acid, propionic acid, butyric acid). These short-chain fatty acids serve as an energy source for intestinal epithelial cells, strengthen barrier function, and reduce systemic inflammation, helping prevent age-related diseases. Furthermore, resistant maltodextrin contributes to regulating blood sugar and cholesterol levels.

Glucose, which accounts for 15-20% by weight, is essential for maintaining brain and nervous system function. It also improves the product's taste and texture and enhances the solubility of other ingredients.

Banaba leaf (Lagerstroemia speciosa) is a plant native to the Philippines, India, and Southeast Asia. Banaba leaf extract can be included at 3-5% by weight and contains active ingredients such as corosolic acid, which helps regulate blood sugar levels. Maintaining blood sugar homeostasis plays a key role in slowing the aging process by inhibiting the formation of advanced glycation end products (AGEs). Banaba leaf extract also exhibits antioxidant and anti-inflammatory effects.

The anti-aging health food composition of the present invention is manufactured according to the following steps:

(1) Preparation of broccoli extract

(1-1) Prepare an immersion solution containing propolis extract, tea tree oil, and distilled water. Add broccoli to this solution at a ratio of 30 to 60 parts by weight per 100 parts by weight of the immersion solution. Propolis extract and tea tree oil have antibacterial and antioxidant properties, preventing oxidation of the raw material during the extraction process and enhancing the stability of the active ingredients.

(1-2) Depressurization: The mixture is decompressed to 400-600 mbar and maintained for 15-20 minutes, then maintained at atmospheric pressure for 15-20 minutes. This step destroys the cell walls of the raw plant material, thereby increasing the extraction efficiency of the active ingredients.

(1-3) The mixture is sequentially immersed in solutions of different pH as follows: immersion in a solution of pH 4.5 to 5.0 for 12 hours, immersion in a solution of pH 6.8 to 7.2 for 12 hours, and immersion in a solution of pH 7.5 to 8.0 for 12 hours. Specifically, the initial pH of the immersion solution containing propolis extract, tea tree oil, and distilled water is adjusted to 4.5 to 5.0 using citric acid or acetic acid, then the pH is increased to 6.8 to 7.2 using sodium bicarbonate, etc., and the pH is increased to 7.5 to 8.0 using sodium bicarbonate, etc. This sequential pH immersion process enables the effective extraction of various active ingredients that are optimally extracted under each pH condition. Components such as flavonoids are effectively extracted under acidic conditions, and other active ingredients are effectively extracted under neutral and slightly alkaline conditions.

(2) Preparation of final composition: Mix 12 to 20 wt% of broccoli extract, 0.5 to 3 wt% of lime extract, 0.5 to 3 wt% of lemon balm extract, 15 to 25 wt% of chicory extract, 15 to 25 wt% of indigestible maltodextrin, and 15 to 20 wt% of glucose. If necessary, 3 to 5 wt% of banaba leaf extract may be additionally included. If necessary, yeast food, vitamins, soybean extract, fish collagen powder, blueberry extract, Indian barberry extract, lactoferrin, lactose, etc. may be included.

First, add lime extract, lemon balm extract, and chicory extract to the liquid ingredient broccoli extract and mix at low speed (50-100 rpm) for 10-15 minutes.

Maintain the temperature of the liquid mixture at 25-30°C to prevent the heat-sensitive active ingredients in the extract from being destroyed. Next, add resistant maltodextrin and mix at medium speed (100-150 rpm) for an additional 10 minutes. Finally, gradually add the powdered ingredients, glucose (and optionally, banaba leaf extract), and mix at medium speed (150-200 rpm) for 15-20 minutes until a homogeneous mixture is formed. To minimize air exposure during the mixing process, mix in a nitrogen atmosphere or use a sealed mixer.

To improve the solubility and bioavailability of the mixture, the particle size is controlled through wet milling or micronization. The average particle size of the final mixture is controlled within the range of 50–100 μm to ensure uniform dissolution characteristics. The micronization process is performed at a temperature of 10–15°C to prevent heat-induced destruction of the active ingredient. If necessary, the moisture content is controlled to 3% or less through spray drying or freeze drying. To maintain the stability of the active ingredient during the drying process, the drying temperature should not exceed 60°C. An antioxidant (0.1–0.3% vitamin E or rosemary extract) is added to the dried mixture to prevent oxidation of the active ingredient during long-term storage.

(3) Product manufacturing

Considering ease of use, it is formulated in powder, tablet, capsule, or granule form. In powder form, it is individually packaged and distributed in single-serving doses (3-5 g). In tablet or capsule form, it is designed to contain 2-3 tablets (capsules) per day for adults. During the formulation process, small amounts of excipients (microcrystalline cellulose, magnesium stearate, etc.) may be added as needed, but in this case, the amount should be limited to 3% or less of the total composition.

Preferably, the composition is fed into a rotary tablet press (40 tablets, 20 RPM) and compressed into tablets of a consistent size and shape. During compression, pressure and speed are adjusted to optimize tablet hardness and disintegration, ensuring a stable tablet shape even without a binder. After the tablets are compressed, they are fed into a de-compressor to remove any remaining powder attached to the surface. They are then passed through a sorter, where they are rigorously inspected for breakage, cracks, or foreign matter. Substandard products are removed during the sorting process, ensuring consistent quality. Tablets that pass the quality inspection are then transported to the inner packaging process and filled into plastic bottles according to the packaging specifications for each product type. The inner packaging passes through a metal detector to check for metallic foreign matter (based on Fe 2.0 mm and SUS 2.0 mm). Products that pass the metal detection process are then packaged in paper boxes and finalized as finished products. The final product is managed to maintain a water activity of 0.6 AW or less, thereby ensuring product stability and the preservation of active ingredients.

The health food composition of the present invention may additionally include a food-wise acceptable carrier.

There are no particular limitations on the types of foods to which the health food composition of the present invention can be added. Examples include various beverages, gum, tea, vitamin complexes, and health supplements. Other ingredients that do not interfere with the anti-aging effect may be added to the health food composition, and these ingredients are not particularly limited. For example, as with conventional foods, various herbal extracts, food science-acceptable food additives, or natural carbohydrates may be added as additional ingredients.

The above food additives are added in the manufacture of health foods of each formulation, and can be appropriately selected and used by those skilled in the art. For example, they include various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and fillers, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc., but the types thereof are not limited by the above examples.

At this time, the content of the extract included in the food is not particularly limited thereto, but may be included in an amount of 0.01 to 10.0 wt%, more preferably 1 to 8.0 wt%, based on the total weight of the food composition.

If the food is a beverage, it may be included in a ratio of 1 to 30 g, preferably 3 to 20 g, based on 100 ml. In addition, the composition may include additional ingredients commonly used in food compositions to improve smell, taste, sight, etc. For example, it may include vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, etc. In addition, it may include minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), etc. In addition, it may include amino acids such as lysine, tryptophan, cysteine, and valine. In addition, food additives such as preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), sterilizers (bleaching powder and high-purity bleaching powder, sodium hypochlorite, etc.), antioxidants (butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), etc.), coloring agents (tar color, etc.), coloring agents (sodium nitrite, sodium nitrite, etc.), bleaching agents (sodium sulfite), seasonings (MSG, monosodium glutamate, etc.), sweeteners (dulcin, cyclamate, saccharin, sodium, etc.), flavorings (vanillin, lactones, etc.), leavening agents (alum, D-potassium hydrogen tartrate, etc.), reinforcing agents, emulsifiers, thickeners (pastes), film agents, gum bases, foam suppressants, solvents, and improvers can be added. The above additives are selected according to the type of food and used in an appropriate amount.

The health food of the present invention can be manufactured using methods commonly used in the art, and can be manufactured by adding raw materials and ingredients commonly used in the art. Furthermore, unlike conventional pharmaceuticals, it has the advantage of being food-based, eliminating the side effects that can occur with long-term use, and can be highly portable.

Hereinafter, the present invention will be described in detail through examples. However, the present invention should not be construed as being limited by the examples.

Example 1:

Broccoli was mixed in an immersion solution containing propolis extract, tea tree oil, and distilled water. The mixture was decompressed to 400-600 mbar, maintained for 15-20 minutes, and then maintained at atmospheric pressure for 15-20 minutes. Broccoli extract was prepared by immersing in a solution of pH 4.5-5.0 for 1-2 hours, in a solution of pH 6.8-7.2 for 1-2 hours, and in a solution of pH 7.5-8.0 for 1-2 hours. Thereafter, 25 wt% of broccoli extract, 2 wt% of lime extract, 3 wt% of lemon balm extract, 25 wt% of chicory extract, 25 wt% of indigestible maltodextrin, and 20 wt% of glucose were mixed to prepare a final composition.

Example 2: Addition of Banaba leaf extract

Broccoli was mixed with an immersion solution containing propolis extract, tea tree oil, and distilled water. The mixture was decompressed to 400-600 mbar, maintained for 15-20 minutes, and then maintained at atmospheric pressure for 15-20 minutes. A mixed extract was prepared by immersing for 1 hour in a solution of pH 4.5-5.0, for 1 hour in a solution of pH 6.8-7.2, and for 1 hour in a solution of pH 7.5-8.0. Thereafter, 24 wt% of broccoli extract, 2 wt% of lime extract, 2 wt% of lemon balm extract, 24 wt% of chicory extract, 25 wt% of indigestible maltodextrin, 20 wt% of glucose, and 3 wt% of banaba leaf extract were mixed to prepare a final composition.

Comparative Example 1: Preparation of mixed extract using a general immersion solution

Instead of the immersion solution containing propolis extract, tea tree oil, and distilled water, a commonly used mixture of water and ethanol (70:30 v/v) was used as the immersion solution. Broccoli was mixed and a mixed extract was prepared under the same conditions as in Example 1 (depressurization treatment and sequential pH immersion). The final composition was then prepared by mixing other ingredients in the same ratio as in Example 1.

Comparative Example 2: Mixed extract prepared without decompression treatment

An immersion solution containing propolis extract, tea tree oil, and distilled water was used, but the depressurization step was omitted, and broccoli extraction was performed directly through a sequential pH immersion process. The final composition was then prepared by mixing other ingredients in the same ratio as in Example 1.

Comparative Example 3: Mixed extract prepared without sequential pH immersion

An immersion solution containing propolis extract, tea tree oil, and distilled water was used, and depressurization treatment was also performed. However, instead of sequential pH immersion, a single immersion for 43 hours was performed at a neutral pH (6.8–7.2) to prepare a mixed extract. The final composition was then prepared by mixing other ingredients in the same ratio as in Example 1.

Antioxidant effect

DPPH radical scavenging activity measurement

The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of each composition was measured. Each sample was mixed with DPPH solution (0.2 mM) in a 1:1 ratio, reacted at room temperature for 30 minutes, and then the absorbance was measured at 517 nm. The results are shown in the following table.

sample IC50 value (μg/mL) Relative scavenging ability (%) Example 1 245.3 ± 12.6 82.5 ± 3.8 Example 2 238.7 ± 10.9 84.2 ± 4.1 Comparative Example 1 412.5 ± 22.4 48.7 ± 5.2 Comparative Example 2 386.1 ± 18.7 52.3 ± 4.6 Comparative Example 3 375.4 ± 16.2 53.8 ± 3.9 Positive control (vitamin C) 205.8 ± 8.3 100.0 ± 0.0

As a result of the experiment, the composition of the present invention (Examples 1 and 2) exhibited an antioxidant effect of 80% or more of the control group (vitamin C) and showed significantly higher antioxidant activity than the compositions of Comparative Examples 1 to 3. In particular, Example 2 containing a banaba leaf extract showed the best antioxidant activity.

Side effect evaluation

The product was administered to 60 adults for 4 weeks. During the 4-week administration period, no serious adverse effects were reported in groups 1 and 2. Although mild gastrointestinal discomfort was observed in some subjects, it was not at a level that affected the continuation of administration. A similar level of safety was observed in groups 1, 2, and 3 of Comparative Examples, but in group 1 of Comparative Example 1, two subjects complained of headaches, which were presumed to be due to the ethanol content.

Taken together, these results demonstrate that the use of an immersion solution containing propolis extract and tea tree oil, a depressurization step, and sequential pH immersion processes are essential for maximizing the extraction of anti-aging active ingredients from broccoli. The anti-aging health food composition of the present invention, manufactured through this unique manufacturing method, exhibits significantly superior anti-aging effects compared to similar compositions manufactured using conventional methods.

Claims (3)

(1) A step for preparing a broccoli extract, comprising: (1-1) a step of mixing cherries and broccoli in an immersion solution containing propolis extract, tea tree oil, and distilled water; (1-2) a step of maintaining the mixture under reduced pressure to 400 to 600 mbar for 15 to 20 minutes, and then maintaining the mixture at atmospheric pressure for 15 to 20 minutes; (1-3) a step of preparing a mixed extract by immersing in a solution having a pH of 4.5 to 5.0 for 1 to 2 hours, in a solution having a pH of 6.8 to 7.2 for 1 to 2 hours, and in a solution having a pH of 7.5 to 8.0 for 1 to 2 hours;
(2) A method for producing an antioxidant health food composition, comprising the step of mixing 12 to 20 wt% of the broccoli extract, 0.5 to 3 wt% of lime extract, 0.5 to 3 wt% of lemon balm extract, 15 to 25 wt% of chicory extract, 15 to 25 wt% of indigestible maltodextrin, and 15 to 20 wt% of glucose. delete delete