KR20050100783A - Health functional food with yellow and red fruits and vegetables, manufacturing method thereof - Google Patents

Abstract

The present invention relates to a health functional food based on yellow-red fruit vegetables, and a method of manufacturing the same. More specifically, the red-green fruit vegetables, which are effective for anti-cancer activity, arteriosclerosis and yellow fruit, and anti-aging, The present invention relates to a health functional food having improved palatability by adding a powder and a thickener and a preparation method thereof.

The present invention is added to the red-red fruit vegetable extract obtained by direct hydrothermal extraction of the red-red fruit vegetable, processed into a variety of formulations by adding grain powder and thickener to health and easy to carry and easy to consume, the red-green fruit vegetable with improved nutrition and preference To provide a functional food and its manufacturing method.

Health food manufacturing method based on the yellow-red fruit vegetables of the present invention is conventional in the manufacture of health functional food,

(1) extracting the yellow red fruit vegetable with hot water or ethanol at 90 ° C. or lower, and then concentrating the extract to process the yellow red fruit vegetable;

(2) steaming and drying the grains and pulverizing them,

(3) 45 to 55% by weight of the yellow-red fruit extract concentrate of step (1), 44.5 to 52% by weight of grain powder of step (2) and 0.5 to 3% by weight of thickener.

Description

Health functional food with yellow and red fruits and vegetables and manufacturing method thereof

The present invention relates to a health functional food based on yellow-red fruit vegetables, and a method of manufacturing the same. More specifically, the red-green fruit vegetables, which are effective for anti-cancer activity, arteriosclerosis and yellow fruit, and anti-aging, The present invention relates to a health functional food having improved palatability by adding a powder and a thickener and a manufacturing method thereof (in the present invention, red fruits and yellow fruits are collectively called yellow-red fruits).

The present invention is added to the yellow red fruit vegetable extract obtained by directly extracting the yellow red fruit vegetable with hot water or ethanol, grain powder and thickening agent is processed into a variety of regular formulations to improve the nutritional component and palatability of the yellow red fruit vegetable easy to carry and consume To provide a health functional food and its manufacturing method.

Generally, fruits, vegetables, and vegetables each have a unique color outside or inside thereof (hereinafter, fruits, vegetables, and vegetables are collectively referred to as fruit and vegetable).

Some fruits and vegetables, such as apples, watermelons and grapes, are red outside but not red inside, and some are red and white outside (such as tomatoes, peppers, bell peppers, strawberries, and pomegranates). Abbreviated red fruit).

As such, red fruits and vegetables have various functional components in themselves, and are known to have anti-cancer effects, cancer prevention such as colorectal cancer and breast cancer, arteriosclerosis, suppression of heart disease, delaying aging, and maintaining skin elasticity.

Especially among red fruits, red pigment called lycopene is contained in red apple, red pepper, bell pepper, strawberry, watermelon, jujube, pomegranate and tomato together with other carotenoids and is twice as high as beta carotene, which is widely known as an anticancer drug. It is effective. A few years ago, for example, an Israeli team found that lycopene inhibited cancer cell growth ten times higher than beta-carotene. Lycopene, like anthocyanins, can also act as an antioxidant to prevent atherosclerosis and cancer.

From 1986 to 1992, researchers at Harvard University in the United States surveyed about 48,000 people who ate from 131 processed foods and what diseases they had. As a result, four processed foods to prevent prostate cancer were tomato sauce, tomato, and pizza. And strawberry processed foods were selected. In addition, the subjects who ate 10 times or more tomato processed foods during the week had 45% lower incidence of prostate cancer than those who did not.

As such, red fruits and vegetables have a beneficial function in the human body, in particular, it can be seen that there is a function of anticancer action.

In addition, yellow fruits and vegetables such as carrots, pumpkins, tangerines, citron, lemon, sweet potatoes, peaches, apricots, persimmons, etc., but is known as a typical carotenoid. Carotenoids are yellow, orange, and pigments, and are widely distributed in various species in animal or plant systems. Carotenoids are carotene, which contains no oxygen in the molecule, and β-carotene. Carrot root, green leaf, egg yolk, blood, lycopene, tomato , Watermelon, strawberry, etc. There is also lutein as a carotene that does not contain oxygen in the molecule, which is distributed in egg yolks, green leaves, petals, etc., and zeaxanthin in yellow corn, egg yolks, etc. These substances play a similar but different role, and β-carotene is a source of vitamin A, which is converted to vitamin A in the human body, making sperm in men, boosting immunity, and boosting appetite and promoting growth. Lutein and xanthine are high in spinach and have an excellent effect on protecting eyesight when consumed by humans.In plants, yellow flowers are protected from the damage of blue spectrum during light rays, and the same is true in the macula, the sensitive central part of the retina, which is important for vision. It is known to function. An epidemiological study in the United States reports that people who consume large amounts of lutein and zeaxanthin have a 40-45% lower risk of developing macular degeneration, the leading cause of blindness during old age. Another scientist said that the benefits of lutein and xanthine are sunglasses in the human body. People who smoke or drink should consume more carotenoids because the carotenoids in their blood are 20% lower than those who do not drink or smoke. Depending on the color of the plant, carotenoids and vitamin C contents are different. The red bell pepper contains 170mg (100mg green bell pepper, 50mg orange) per 100g. It is known that eating green vegetables and fruits such as beta-carotene and lycopene is good for your health.

Therefore, it is healthful to consume such red or yellow fruits and vegetables frequently. However, these red fruits and vegetables are usually consumed in small amounts as a dessert after meals, and are not easy to be stored, so there is a problem that it is difficult to easily carry and consume. In addition, the yellow-red fruit is said to be good for the body when ingesting only red fruits, there is a problem that lacks a variety of nutrients required by the human body.

On the other hand, the prior art related to the present invention, there is a "wire type with black grains as a main raw material and a method of manufacturing thereof" in Korean Patent Laid-Open No. 2000-0073830, but the technical configuration is different from the present invention with fruit vegetables as the main raw material.

The present invention solves the above problems to easily and easily ingest the adult disease prevention ingredients contained in red and yellow vegetables and yellow and red fruits as an extract, by adding a grain powder and a thickener to the yellow and red vegetable extracts It is to provide a health functional food with excellent nutritional ingredients and palatability and a method for producing the same by processing into a predetermined form of the formulation.

In order to achieve the above-mentioned object, the manufacturing method of the health functional food based on the red fruit vegetable of the present invention as a main ingredient in the conventional food production,

(1) extracting the yellow red fruits and vegetables with hot water or ethanol at 90 ° C. or lower and then concentrating,

(2) steaming and drying the grains and pulverizing them,

(3) 45 to 55% by weight of the yellow-red fruit extract of step (1), 44.5 to 52% by weight of the grain powder of step (2) and 0.5 to 3% by weight thickener.

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

Step 1: Extract of Yellow and Red Fruits and Vegetables

Finely grind the yellow-red fruits and vegetables, and extract the active ingredients of fruits and vegetables with the extraction temperature of 70-90 ℃ with 10 times water or ethanol with respect to the weight of fruits or vegetables mixed with two or more kinds in the same weight ratio. Concentrate to a volume of / 10, filter and use as extract raw material.

<Vegetables Lyophilization and Powder>

The red fruits and vegetables used as the main material of the present invention include fruits and vegetables that are red on the outside or inside, and yellow fruits and vegetables which are yellow on the outside or inside.

In the present invention, red fruits and vegetables may be any one or two or more selected from tomatoes, apples, peppers, green peppers, strawberries, watermelons, jujube, pomegranates, grapes. The yellow fruits and vegetables may be any one selected from carrot, pumpkin, tangerine, citron, lemon, sweet potato, peach, apricot, persimmon, melon, spinach or two or more. Fruits and vegetables can be lyophilized to be fresh for long-term preservation and then powdered to be used as a raw material.

<Extract>

Red fruits are tomatoes, apples, peppers, bell peppers, strawberries, watermelons, jujubes, pomegranates, grapes. Yellow fruits are carrots, pumpkins, tangerines, citron, lemons, peaches, apricots, persimmons, and melons. Can be used. The temperature of 70-90 ° C. is mixed with red water and yellow fruit in a ratio of 1: 9 to 9: 1, and more preferably 10 times of hot water or ethanol with respect to the weight of fruit in which each fruit is mixed in the same weight ratio. After extracting the active ingredient of fruit vegetables for 3 to 8 hours at, the extract is concentrated again to a volume of 1/10 in a vacuum condenser to use as an extract raw material. Fruits and vegetables have a low lipid content, so they can be extracted relatively well without the use of organic solvents.

Step 2: Steaming and Powdering Grains

The grains used to supply the nutrients in the health functional food of the present invention contain a certain nutrients, so any grain can be used in the current meal. One example of such grains in the present invention may be any one or more selected from brown rice, glutinous rice, rice, buckwheat, barley, corn, crude, blood, sorghum, millet, soybean, red beans, mung beans, peas, or a mixture of two or more. In this case, when mixing two grains, the mixing ratio may be mixed at a ratio of 1: 9 to 9: 1, and when mixing three or more grains, 1: 1: 8 to 1: 8: 1 to 8: 1: 1. Can be mixed in the ratio of.

When the health functional food of the present invention is ingested for the taste and take of the health functional food, it is preferable to wash the powder prior to powdering to remove impurities and then steam. In the present invention, the steaming of the grains may steam the grains under conditions conventionally performed in the art. In the present invention, as an example of conditions for steaming grains, grains may be steamed for 20 to 40 minutes at 100 to 120 ° C.

On the other hand, as mentioned above, in the health functional food of the present invention, the grains may be used alone after being powdered or a mixture of several grains mixed in a predetermined ratio. Steaming is different from each other, so it is preferable to steam each separately.

If the steamed grains are immediately powdered with a grinder, the state of the grinder may be deteriorated by the moisture contained in the grains, so the steamed grains are dried and then powdered with a grinder. At this time, the drying may be carried out using a natural drying, drying using hot air, using a dryer. This drying can be carried out by the person skilled in the art appropriately selected details will be omitted below.

In the present invention, the grain powder is preferably powdered into 200 to 400 mesh in order to be easily mixed with the fruit vegetable powder of the first step.

Step 3: Mixing Fruit Extract, Grain Powder and Thickener

As the thickener, any of the food additives can be used as long as it is a food additive. Examples of such thickeners in the present invention may be any one selected from carrageenan, locust gum, guar gum, xanthan gum, tamarind gum, gum arabic, glucomannan, or a mixture of two or more thereof. In this case, when the two thickeners are mixed, the mixing ratio may be mixed in a ratio of 1: 9 to 9: 1. When three or more thickeners are mixed, the mixing ratio is 1: 1: 8 to 1: 8: 1 to 8: 1: 1. It can mix in ratio of 1.

The present invention can be mixed with 45 to 55% by weight of red fruit extract concentrate obtained in steps 1 and 2, 44.5 to 52% by weight of grain powder of step (2) and 0.5 to 3% by weight of thickener.

When the thickener of various contents are used in the present invention, when the thickener of the above-mentioned numerical range content is applied, a health functional food corresponding to the object of the present invention may be obtained, so that the thickener is preferably applied to 0.5 to 3% by weight.

<Pills, tablets, capsules>

When the product of the present invention is a powder, tablets, capsules in a highly concentrated formulation, not in powder form, the above-mentioned grain powder, thickener and excipients are used in fruit and vegetable concentrates by a method known in the art. The nutraceutical formulations of the invention may be rounded, tableted or encapsulated. Excipients that can be added to change the formulation of food and nutraceutical in the present invention can be used as long as it is food or pharmacologically acceptable, and such excipients are well known in the art, so the person skilled in the art It may be added in a predetermined content.

On the other hand, the present invention includes a health functional food mainly composed of red fruits and vegetables by the above-mentioned method.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1>

(1) As red fruits, tomatoes, apples, peppers, bell peppers, strawberries, watermelons, jujubes, pomegranates, grapes, and yellow fruits are carrots, pumpkins, tangerines, citron, lemons, peaches, apricots, persimmons, and melons. Lyophilization was carried out in two steps for 30 minutes at and -25 ° C. for 20 minutes respectively. Each lyophilized fruit was powdered into 200-400 mesh using a ball mill grinder.

(2) Brown rice and glutinous rice were selected as grains, and these were washed to remove impurities. After that, steamed brown rice and glutinous rice were steamed at 100 to 120 ° C. for 20 to 40 minutes, and dried by hot air drying. The dried grains were powdered into 200 to 400 meshes using a mill including a ball mill, and brown rice powder and glutinous rice powder were mixed at a ratio of 1: 1.

(3) 95% by weight of the mixture of each of the powdered yellow red fruit vegetables of step (1), all in the same ratio, 4.5% by weight of the mixture of brown rice powder and glutinous rice powder in a ratio of 1: 1 in step (2) And 0.5% by weight of gum arabic as a thickener to prepare a health functional food composed mainly of red fruits and vegetables.

<Example 2>

As red fruits, tomatoes, apples, peppers, bell peppers, strawberries, watermelons, jujubes, pomegranates, and grapes were added in the same proportions, and 45 kg of water was extracted in 4.5 kg of fruit and 8 hours of hot water extraction at 80 ° C. Concentrated to 1/10. 50% by weight of red fruit concentrate, 47% by weight of brown rice powder and glutinous rice powder were mixed at a ratio of 1: 1, and 3% by weight of gum arabic as a thickener, and then excipient was added by a known method to prepare a ring. .

<Example 3>

Except for extracting for 5 hours at 60 ℃ using ethanol as an extraction solvent of red fruits and vegetables in Example 2 was prepared in the same manner as in Example 2.

<Example 4>

Carrots, zucchini, tangerines, citron, lemon, peach, apricot, persimmon, and melon were used as capsules as in Example 2 as yellow vegetables.

Example 5

In Example 4 was prepared in the same manner as in Example 2 except for extracting for 3 hours at 70 ℃ using ethanol as the extraction solvent of the yellow fruit vegetables.

<Example 6>

As red fruits, tomatoes, apples, peppers, bell peppers, strawberries, watermelons, jujubes, pomegranates, grapes and yellow fruits are carrots, pumpkins, tangerines, citron, lemon, peaches, apricots, persimmons, and melon in equal proportions. 90L of water was added and extracted with hot water at 80 ° C. for 8 hours, and the obtained extract was concentrated to 1/10 with a vacuum concentrator. To 49% by weight of the red-red fruit mixed concentrate 50% by weight of the grain, 0.5% by weight thickener and 0.5% by weight lactose was added in the same manner as in Example 1 to prepare a capsule.

<Example 7>

Except for extracting for 5 hours at 70 ℃ using ethanol as the extraction solvent in Example 6 was prepared in the same manner as in Example 6.

<Example 8>

Except for extracting ethanol for 8 hours at 60 ℃ in Example 7 was prepared in the same manner as in Example 7.

Comparative Example

Without using red fruits, 97% by weight of the mixture of brown rice powder and glutinous rice powder mixed in a ratio of 1: 1 and 3% by weight of gum arabic as a thickener was mixed in the same manner as in Example 1 Functional foods were prepared.

Test Example 1 Antimutagenicity: Ames test (In vitro)

1) Antimutagenic effect: Ames test

The antimutagenic effect of the functional foods of Examples 1 to 8 containing the red and yellow fruits and the comparative example containing no red fruits and vegetables was measured by the Ames test method and the results are shown in Table 1 below. Shown in In Table 1, the food and health functional foods of Examples 1 to 8 containing the red fruits and vegetables were more effective in inhibiting direct mutations and indirect mutations than the health functional foods of the comparative examples containing no red fruits and vegetables.

In the Ames test (Ames test) was used the following method.

Salmonella typhimurium TA98 and Salmonella typhimurium TA100 were used as strains .

Directly to the mutagen with S. typhimurium TA98, the 2-NF (2-nitrofluorene) , S. typhimurium TA100 is O into the sodium azide (sodium azide) and incubated at 37 ℃ by addition of S9 mixture in order to activate it.

Pour 2 ml of top agar containing 0.1% of 0.5 mM histidine / biotin solution at 45 ° C into each tube and stir for 3 seconds to stir to minimal glucose agar plate 37 After 48 hours of incubation, the number of revertants (revertant) is counted.

Table 1. Antimutagenicity of Health Foods

Sample  Antimutagenic effect (Ames test) TA98 (-) TA100 (-) TA98 (+) TA100 (+) Example 6 0 0 +3 +3 Example 2 +1 +1 +1 0 Example 4 0 0 0 0 Example 8 +3 +1 +3 +3 Example 1 0 0 +1 0 Example 3 +1 +1 +1 +2 Example 5 0 0 +2 +2 Example 7 +4 +4 +4 +4 Comparative example 0 0 0 0

0: 10> inhibition (%) +1: 10-<25 inhibition (%)

+2: 25 to <50 inhibition (%) +3: 50 to <75 inhibition (%)

+4: 75∼ <100 inhibition (%)

Test Example 2 Inhibition of Cancer Cell Proliferation (Measurement of Cell Viability): MTT assay (In vitro)

In the MCF-7 breast cancer cell line, the healthy food containing the red fruits and vegetables of Example 1 as the main ingredient was treated in the range of 2-500 µg / assay, and the inhibition effect was observed for 48 hours. The maximum inhibition rate at 500 µg / assay was 66.7% It was.

Cancer cell proliferation inhibitory activity (measurement of cell survival rate, MTT assay) was measured by the following method.

Cell viability was investigated according to the assay using MTT (3- (4,5-dimethyl thiazol-2-yl) -2,5-diphenyl tetrazolium bromide).

After culturing the cancer cell lines were planted in 5,000 to 10,000 by 96 well plate (96 well plate), and treated with drugs after 12 hours. After 3 days of drug treatment, the culture solution was removed, 200 μl MTT solution (concentration MTT 0.182mg / ml medium) was added to each well, and further incubated at 37 ° C. for 4 hours. After four more hours of incubation, the intracellular uptake of MTT forms a blue, insoluble formazan product, oxidized by intracellular mitochondrial succinic dehydrogenase, after adding 200 μl of DMSO to each well. The cells were dissolved uniformly and absorbance was measured at 550-570 nm wavelength to calculate the percentage of cells that survived.

Test Example 3 Anti-cancer Effect Measurement (In vivo)

The four-week-old SD rats were divided into two groups, the control group and the experimental group. The control group was fed an AIN 76 semipurified diet containing 10% lard, and the experimental group was fed the dietary supplement prepared in Example 1, but 60 mg of DMBA at 50 days of age. Breast cancer was induced by oral administration at / kg BW and breast cancer development was observed up to 72 days after administration.

DMBM administration induces breast cancer and the results observed from 40 to 72 days are shown in Figures 1-3. Figure 1 shows the mean weight of breast cancer 72 days after induction of breast cancer with DMBM administration. Figure 2 is a graph showing the incidence of breast cancer 40 to 72 days after induction of breast cancer by DMBM administration. Figure 3 shows the mean breast cancer size after 40-72 days after induction of breast cancer with DMBM administration.

As shown in FIGS. 1 to 3, the LA group fed the dietary supplement containing red fruits and vegetables showed lower breast cancer weight, breast cancer incidence, and average breast cancer size than the L group as the control group.

Test Example 4 Antioxidant and Anti-Aging Efficacy (In vitro)

Samples (extracts) obtained from Examples 1 to 8 of the present invention and comparative examples were tested for the antioxidative and anti-aging efficacy of lipid peroxide production, DPPH oxygen radical production inhibitory ability, and lipid peroxide removal ability. The following Table 2 shows.

① Inhibition of formation of lipid peroxide

After mixing a certain amount of linoleic acid and sample, add FeSO ₄ to induce peroxidation, add TBA and measure the amount of TBARS produced by heating.

② DPPH oxygen radical removal ability

Put the sample in a solution of DPPH in ethanol and incubate for 30 minutes at 37 ℃ and measure the degree of absorbance decrease at 517nm.

③ removal of lipid peroxide

The inhibitory activity of lipid peroxide was measured by comparing the inhibitory effects of bovine serum albumin (BSA) and malondialdehyde (MDA). For this test, the sample extract was mixed with BSA and MDA, incubated at 37 ° C. for 24 hours, followed by electrophoresis on 10% SDS-PAGE, and the quantitative change of BSA bound to MDA was analyzed.

As a result of analyzing Example 1 to Example 8 and Comparative Example in which the yellow red fruits and vegetables of the present invention were contained in vitro, the antioxidant effect of the yellow red fruits and vegetables was very excellent.

Table 2. Antioxidant and Anti-Aging Effects of Health Functional Foods

Sample Lipid peroxidation DPPH MDA Example 6 0 +2 +3 Example 2 +1 +3 +2 Example 4 0 +2 +2 Example 8 +3 +3 +2 Example 1 +2 +2 +3 Example 3 +2 +2 +3   Example 5 +3 +3 +2   Example 7 +4 +4 +4 Comparative example 0 0 0

0: 10> inhibition (%) +1: 10-25 inhibition (%)

+2: 25 to 50 inhibition (%) +3: 50 to 75 inhibition (%)

+4: 75-100 inhibition (%)

Test Example 5 Antioxidant Effect (In vivo)

① Induction model of lipid peroxidation by fish oil intake

Males of 5 weeks of age were divided into 8 groups, 4 groups of corn oil and 4 groups of fish oil, respectively. Basic diets and experimental diets were sacrificed for 4 weeks after overnight fasting. Experimental diet is based on AIN 76 semipurified diet containing 10% corn oil and 2% corn oil + 8% sardine oil in the corn oil diet, and 5% dry food mixture is added to each basic diet in the experimental group. Free meals. Yellow-red fruits and vegetables were lyophilized and ground to add 5% to the basic diet. The experimental diet was freshly prepared every week while freshly supplied with a new diet every day.

② Model of cholesterol increase in blood by high cholesterol-rod diet intake

The 5 week-old SD rat male corn oil diet group and the high cholesterol-rad diet group were divided into 4 groups, and the corn oil diet group was divided into 4 groups and the control group (C) and 3 experimental groups (CA, CB, CC), and high cholesterol- The Lard diet group was divided into three groups and divided into a control group (L) and two experimental groups (LA, LC) for free feeding of the experimental diet for 4 weeks (see FIG. 5). Experimental diet was based on the AIN 76 semipurified diet containing 10% corn oil and 1% corn oil + 9% lard + 0.5% cholesterol in the corn oil diet. 5% of each vegetable was mixed and fed free.

③ blood test: serum, protein (albumin), GOT, GPT, BUN, ALP, triglycerides, total cholesterol, HDL-cholesterol concentrations were measured (Technicon autoanaylzer).

④ Measurement of lipid peroxidation degree: Lipid peroxide production was measured in 10% homogenate of serum and liver. Serum was obtained by centrifuging the blood for 20 minutes at 3000 rpm. A portion of the liver tissue was homogenized (Teflon homogenizer) with a cold 1.15% KCl solution containing 0.2 mM PMSF and 1 mM DTT, and then centrifuged at 4 ° C. and 800 g for 10 minutes to obtain a supernatant. The production of enzymatic lipid peroxide was calculated by inducing lipid peroxidation by treating NADPH-ADP-Fe to a sample by Svingen et al., And calculating TBARS at 532 nm by measuring the absorbance with a spectrophotometer. The formation of red lipid peroxides was calculated by measuring the absorbance at 532 nm for lipid peroxides treated with ascorbic acid-Fe. Malindialdehyde (MDA) was used as a standard reagent.

⑤ Total antioxidant power of blood (Total antioxidant power): From the serum was measured by FRRIS (ferric reducing ability of plasma) method. When FeCl ₃ and TPTZ (2,4,6-tripyridyl-s-triazine) were treated in serum samples under acidic conditions, Fe (III) -TPTZ was converted to Fe (II) form by the antioxidants in the serum. Fe (II) developed a blue color at 593 nm, and the antioxidant activity was calculated by measuring the spectrophotometer and using Trolox as the standard reagent.

Antioxidant Effect of High Cholesterol-Saturated Fatty Acid Dietary Intake Conditions

(1) weight

① After 4 weeks of experiment, the body weight decreased significantly in the corn oil diet group when supplemented with yellow food powder (p <0.001). Was not.

② The results of 4 weeks of weight gain for the first weight were also significantly reduced in the corn oil diet group when supplemented with yellow food powder (p <0.001). There was no significant change.

(2) blood lipids

① Triglyceride level: Serum triglyceride level was significantly decreased in corn oil diet group (C) when supplemented with yellow food powder (CA, CB, CC) (p <0.001), and in pig oil diet group (L). Yellow food powder supplementation (LA, LC) blood triglyceride concentrations significantly decreased (see Figure 6).

② blood cholesterol concentration: total cholesterol concentration in the corn oil diet group (C) did not differ by the addition of mixed samples (CA, CB, CC) (see Figure 4). The pig oil diet group (L) fed 0.5% cholesterol with the pork oil diet was significantly higher than the corn oil diet group, and it was significantly decreased when supplemented with yellow-red fruits (LA, LC) (p <0.01). ).

(3) degree of lipid peroxidation

Blood lipid peroxide: The degree of enzymatic lipid peroxidation was significantly lower in the LAD diet group (LC) than the corn diet group (CO) (p <0.001). The amount of lipid peroxides in the corn oil diet was significantly decreased when the yellow red fruits were added, but there was no difference in the LAD diet group.

② Lipid Peroxide in Liver Tissue: Lipid peroxide production measured in liver tissue is different from that of serum in both enzymatic reactions (see Figure 7) and non-enzymatic reactions (see Figure 8). ) Was significantly higher than the corn diet group (C, CA, CB, CC) (p <0.001). In addition, the corn diet group showed no significant change due to the addition of mixed food samples. In the Lard diet group, the addition of yellow red fruits and vegetables significantly decreased the degree of lipid peroxidation (p <0.001).

As described above, the health functional food based on the yellow-red fruit vegetable of the present invention is effective in antimutagenicity, anticancer, antioxidant and anti-aging. In addition, it can provide a health functional food and a method of manufacturing the same, which are functional ingredients and nutritional ingredients evenly contained and easy to carry and consume.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.

1 is a graph showing the weight of breast cancer tissue in the in vivo anticancer effect on red fruits and vegetables of the present invention.

Figure 2 is a graph showing the incidence of breast cancer in the in vivo anticancer effect on red fruits and vegetables of the present invention.

Figure 3 is a graph showing the size of breast cancer tissue in vivo anticancer effect on red fruits and vegetables of the present invention.

Figure 4 is a graph showing the blood cholesterol in the in vivo antioxidant effect on the yellow fruit vegetable of the present invention.

Figure 5 is a graph showing the high-density cholesterol in the antioxidant effect in vivo on the yellow fruit vegetables of the present invention.

Figure 6 is a graph showing triglycerides in the antioxidant effect of In vivo on yellow fruit and vegetables of the present invention.

Figure 7 is a graph showing the lipid peroxide (measured by the enzyme method) of liver tissue in the antioxidant effect of In vivo on the yellow fruit vegetables of the present invention.

Figure 8 shows the lipid peroxide (non-enzymatic method) of liver tissue in the antioxidant effect of the yellow fruit vegetable in the present invention.

Claims (9)

(1) filtering and concentrating the yellow red fruits and vegetables, (2) steaming and drying the grains and pulverizing them, (3) 45 to 55% by weight of the powdered red fruit extract concentrate of step (1), 44.5 to 52% by weight of grain powder of step (2) and 0.5 to 3% by weight of thickener Method of producing a health functional food. The red fruit vegetable of claim 1, wherein the red fruit vegetable of the yellow red vegetable is one selected from tomato, apple, pepper, bell pepper, strawberry, watermelon, jujube, pomegranate, grape, or a mixture of two or more, and the yellow fruit of the yellow red vegetable is carrot, pumpkin, tangerine. Method of producing a health functional food based on yellow-red fruit and vegetable, characterized in that any one or a mixture of two or more selected from among them, citron, lemon, sweet potato, peach, apricot, persimmon, melon, spinach. The method of claim 1, wherein the grain is one or more selected from brown rice, glutinous rice, buckwheat, barley, corn, crude, blood, sorghum, millet, soybeans, red beans, green beans, peas, or a mixture of two or more The manufacturing method of health functional food which uses as a main ingredient. The method for producing a health functional food based on yellow red fruits and vegetables according to claim 1, wherein the grains are steamed at 100 to 120 ° C. for 20 to 40 minutes. The health functional food of claim 1, wherein the thickener is any one selected from carrageenan, locust gum, guar gum, xanthan gum, tamarind gum, gum arabic, glucomannan, or a mixture of two or more thereof. Manufacturing method. [Claim 2] The method for producing a health functional food based on yellow red fruits and vegetables according to claim 1, wherein the grains and fruits and vegetables are powdered into 200 to 400 mesh. The method of claim 1, wherein the formulation of the dietary supplement is any one selected from powders, pills, tablets and capsules. The method of claim 1, wherein the red-red fruit vegetable extraction solvent is a concentrate obtained by filtering the extract after extraction at 90 ° C. or less with hot water or ethanol. Health functional food obtained by the method of claim 1.