KR20090068960A - A composition of antioxidative health-care food containing aged garlic and red ginseng extracts - Google Patents

Abstract

A health supplementary food containing black garlic extract and red ginseng extract is provided to show synergistic antioxidant activity. Black garlic and red ginseng are dried and pulverized respectively. The black garlic powder and red ginseng powder are mixed and extracted with distilled water. The mixed extract contains 1-5wt% of red ginseng powder. The health supplementary food contains the mixed extract as an active ingredient. The health supplementary food containing the mixed extract includes excipient and carrier. The health supplementary food containing the mixed extract has a formulation selected from the group consisting of a drink, pill, granule and tablet.

Description

A composition of antioxidative health-care food containing aged garlic and red ginseng extracts}

The present invention relates to a health supplement food composition for antioxidant containing black garlic and red ginseng extract, and more specifically, health supplement food composition containing the extract extracted with distilled water as an active ingredient after drying and powdering black garlic and red ginseng. It is about.

Aerobic organisms use oxygen to metabolize energy, but when oxygen in vivo is subjected to various physical, chemical and biological stresses, superoxide anion radicals, hydrogen peroxide (H ₂ O ₂ ), and hydroxy radicals (hydroxy) It turns into harmful active oxygen species such as radicals and causes fatal physiological disorders. Such reactive oxygen species attack the unsaturated fatty acid which is a constituent of the cell biofilm, cause peroxidation reaction, and the lipid peroxide accumulated in the living body may cause aging and various diseases. Recently, research into the development of antioxidants known to control reactive oxygen species has been actively conducted, such as superoxide dismutase, peroxidase, catalase, glutathione peroxidase Research has been conducted on antioxidants derived from natural products such as antioxidant enzymes, tocopherols and carotenoids.

As a result of repeated studies on natural antioxidants, the inventors have focused on the antioxidant activities of black garlic and red ginseng.

Garlic is a perennial plant of the genus Liliumaceae belonging to the genus Liliaceae. It is an important plant that has been used as a spice or medicine since ancient times. Garlic improves the metabolism of blood vessels, makes blood clean and flexible, and the volatile components contained in garlic stimulate digestive organs to promote digestion, and are effective in preventing cancer and strengthening immunity.

The allin component of garlic is converted to allicin by an allinase enzyme when tissues such as garlic cutting or chopping are destroyed, and allicin helps the absorption of vitamin B1. It has a stronger bactericidal effect than penicillin and promotes hormone secretion in the body and also prevents high blood pressure. When garlic is damaged, an allin ingredient in garlic is changed to allicin by an enzyme called allinase. It is a well known fact. When garlic is heated, it destroys an enzyme called alinase and loses its chemical change. So no smell and not spicy, you can eat a lot.

Fermentation-Matured Garlic is black garlic that has been suppressed from allin to allicin of raw garlic and aged for 30-40 days to be converted into esallyl cysteine. Due to the black color of the fermented-aged garlic, it is known as black garlic, and black garlic is reduced in the content of allicin due to a decrease in the content of arine and spicy, resulting in an increase in sweetness, deterioration of gastrointestinal disorders such as gastric ulcers and gastritis. It can reduce odors, making it easier to eat garlic even for those who have eaten raw garlic. It also contains allicin, diallylheptasulfide, diallyl hexasulfide, diallylpentasulfide, and diallyl pentasulfide compared to raw garlic, and when the raw garlic is aged, its content increases, and black garlic improves various functions such as polyphenols and antioxidant effects. It is also nutritious.

On the other hand, in general, hemp (蔘) has been approved for the efficacy of the herbal medicine or clinical experience. Fresh ginseng, white ginseng, and red ginseng are four or six years old. It is common to use ginseng, which does not dry out, but refers to ginseng harvested in its natural state. White ginseng refers to naturally dried ginseng, and red ginseng steams or swells ginseng. Refers to the luxurious ginseng starch ginseng in other ways. Red ginseng is prepared by putting the washed ginseng into steam ginseng and using steam to 94-100 ° C., especially 96 ° C. and drying it. Red ginseng has sedative and excitatory effects on the central nervous system, and acts on the circulatory system to prevent hypertension or atherosclerosis. At the same time, hematopoietic effect (당 作用) and blood sugar levels (血糖 値) lowers, protects the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory And anti-tumor effect (抗 腫 瘍 作用), the protective effect against radiation, protects and softens the skin. The most important of the effects of red ginseng is the adaptogen effect, which increases the ability of the organism to adapt more easily by increasing the defense ability against leakage, stress, and other harmful effects from the environment. Scientifically proven.

As such, the antioxidant activity of each of ginseng and red ginseng is known, but there is no research on the composition of the antioxidants by increasing the antioxidant activity.

Therefore, the inventors found out that the antioxidant activity of the extract extracted by mixing black garlic and red ginseng was very excellent as a result of devoted to the development of natural antioxidants, and led to the present invention providing a health supplement using the same.

Accordingly, it is an object of the present invention to provide an antioxidant health supplement composition containing an extract prepared by mixing garlic and red ginseng as an active ingredient.

The object of the present invention was achieved by confirming that the mixed extract of garlic and red ginseng has superior antioxidant activity compared to the single extract.

The present invention is characterized in that it provides an antioxidant health supplement food composition containing a mixed extract prepared by drying, powdered black garlic and red ginseng and mixed with distilled water after extraction.

The mixed extract is preferably prepared by mixing 1-5% by weight of red ginseng dry powder to dry black garlic powder.

Health supplements containing the mixed extract may be prepared by mixing excipients, carriers, etc., such as beverages, tablets, granules, pills, etc. according to the process from the viewpoint of those skilled in the art.

The present invention relates to an antioxidant health supplement food composition containing black garlic and red ginseng extract, the extract prepared by mixing black garlic and red ginseng has an effect that the antioxidant activity is significantly increased compared to the respective extracts. In addition, it will be said to be an excellent invention in the food industry to provide an antioxidant health supplement using the mixed extract.

Hereinafter, the present invention will be described in detail by way of examples, but the scope of the present invention is not limited only to these examples.

Example  One : Black garlic  Preparation of Extract and Red Ginseng Extract

Samples were prepared as follows to compare the antioxidant activity of black garlic, fresh garlic and red ginseng extract.

In order to determine the effect of the ripening of garlic, the raw garlic extract was used as a control.

Raw Garlic, Black garlic  And Preparation of Red Ginseng Extract

Black garlic and fresh garlic were peeled and ground using a blender. Red ginseng was also ground in the same manner. The ground garlic and red ginseng were lyophilized using a freeze dryer to obtain a dry powder. After adding 20 mL of distilled water to 4 g of the dry powder, the mixture was stirred at room temperature using a shaking incubator for 14 hours. The garlic mixed with the distilled water was centrifuged at 3500 rpm using a centrifuge at 4 ° C., and only the centrifuge supernatant was separated to prepare an extract.

Example  2 : Black garlic  And preparation of red ginseng mixed extract

In order to measure the antioxidant activity of the black garlic and red ginseng mixed extract was prepared as follows.

Black garlic  And preparation of red ginseng mixed extract

4 g of black garlic dry powder was mixed with 0.4 g and 0.04 g of red ginseng dry powder (10% by weight and 1% by weight of black garlic), respectively, and the extract was prepared in the same manner as in Example 1, and these were prepared by black garlic + 10% and black garlic, respectively. It was named + 1% red ginseng mixed extract. Compared with 20% by weight or 30% by weight of black garlic when mixed with 10% by weight, the effect on antioxidant activity was negligible.

Example  3: Black garlic  Activity of Red Ginseng Extract Mixture

In this example, the antioxidant activities of raw garlic and black garlic were compared, and the antioxidant activities of black garlic extract, red ginseng extract alone and mixed solution were compared.

The scavenging effect of the DPPH radical of the extract was measured as an experiment on the free radical scavenging ability of each extract prepared in Example 1. 200 μl of each sample dissolved in distilled water and 800 μl of 200 μM DPPH solution dissolved in methanol were mixed with a voltex mixer for 5 seconds, left at room temperature for 30 minutes, and absorbance was measured at 517 nm.

The results were expressed as the percentage decrease in absorbance (%) for the control group to which 200 μl of distilled water was added instead of the sample using the following formula, and the results obtained by three repeated experiments were expressed as average values.

[1-A _{517 ( sample )} / A _{517 ( blank )} ] * 100 (%)

The results are shown in FIG. 1. As shown in FIG. 1, the antioxidant activity of black garlic gradually increased during aging, and 4.5 times higher than that of normal garlic.

At the concentration of 0.0016g / mL, fresh garlic, black garlic and red ginseng extracts showed almost no antioxidant effect, but the mixed extracts of black garlic and red ginseng showed close to 30% antioxidant activity.

At the concentration of 0.0031g / mL, red ginseng showed little antioxidant effect, 20% antioxidant effect in black garlic alone treatment group, and two times more synergistic effect in black garlic and red ginseng treatment group than black garlic alone treatment group. Could.

At the concentration of 0.0063g / mL, red ginseng extract showed 5% antioxidant effect, but black garlic extract showed 45% antioxidant effect, and black garlic and red ginseng extract showed 78% antioxidant activity.

In addition, the antioxidant activity of the red ginseng extract was 20% at the concentration of 0.0125g / mL, the antioxidant activity was 78% in the black garlic extract, and the antioxidant effect was 90% in the black garlic and red ginseng extract.

As a result of the present invention, the antioxidant effect of black garlic was 9 times higher than the antioxidant effect of red ginseng, and when it was mixed with black garlic and red ginseng, it was determined that there was about 2 times synergistic effect.

In other words, when 1-10% of red ginseng was mixed with black garlic, synergistic effect of black garlic and red ginseng was shown to be more synergistic. It has been shown that there is a synergy effect of 20 times, a synergistic effect that can be easily predicted by those skilled in the art.

Therefore, the black garlic and red ginseng mixed extract will be very useful as an active ingredient in the manufacture of antioxidant health supplements.

Figure 1 shows the antioxidant activity according to the concentration of raw garlic, black garlic, red ginseng extract and black garlic-red ginseng mixed extract.

Claims (2)

The health supplement food composition for antioxidant containing the mixed extract prepared by drying black powder and red ginseng, respectively, and powdered and extracted with distilled water as an active ingredient. According to claim 1, wherein the mixed extract is an antioxidant health supplement composition, characterized in that extracted by mixing 1 to 5% by weight of red ginseng dry powder to black garlic dry powder.

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