KR20230036691A - Health Supplementary food containing extra virgin olive oil - Google Patents

Abstract

The present invention relates to a health functional food containing extra virgin olive oil, and more particularly, to a health functional food containing extra virgin olive oil, which includes 0.05 to 0.1 wt% of vitamin D3, 3 to 5 wt% of citrus fruit juice powder, and the remainder of extra virgin olive oil. According to the present invention, vitamin D and olive oil can be consumed at the same time to help healthy growth of children and adolescents, prevent osteoporosis, help form and maintain bones, ameliorate blood sugar and blood circulation, and alleviate symptoms of joint diseases.

Description

Health supplement food containing extra virgin olive oil}

The present invention relates to a health functional food containing extra virgin olive oil, and more particularly, vitamin D, which is necessary for the absorption and use of calcium and phosphorus in the body, and which can form and maintain bones and reduce the risk of osteoporosis. It relates to a health functional food containing extra virgin olive oil and vitamin D, which can be easily consumed at the same time as olive oil that improves blood flow.

Nutrients required by humans can be divided into macronutrients, such as carbohydrates, proteins, fats, and water, which require more than 100 g per day, and micronutrients, which require mg or μg per day. Macronutrients are used for energy production in the body, body building materials and body water retention, and micronutrients are needed to make this process work. Micronutrients include vitamins and minerals.

Currently, in developed countries such as the United States, there is no calorie deficit, but many foods containing fat, oil, sugar, etc., which are high in calories but low in nutrients, are consumed. ) and vitamin concentrations are increasing, and this is also the case in Korea. In addition, vitamins and minerals, which may differ in recommended intake according to age or genetic background of the individual, may be deficient, especially in the poor, children, and the elderly. People trying to lose weight or young women trying to stay slim can also develop vitamin and mineral deficiencies.

Interest in vitamin D is growing as it is known that vitamin D is deficient not only in Korea but also around the world. Vitamin D is a fat-soluble vitamin that is important for maintaining blood calcium levels, bone growth and bone density maintenance, normal functioning of the nervous system, and plays an important role in cell differentiation and T lymphocyte function.

Vitamin D, as a fat-soluble vitamin, contributes to the absorption of calcium necessary for bone formation in the large intestine and kidneys, and in conjunction with parathormon and calcitonin produced in the parathyroid gland, calcium is properly transported to the bone marrow. It plays a crucial role in keeping the bones in shape.

Vitamin D deficiency not only increases the incidence of osteoporosis, falls, and hip fractures, but also increases the incidence of various cancers and autoimmune diseases. When a child is deficient in vitamin D, skeletal calcification is not sufficiently performed, resulting in weakening of the skeleton and bending under pressure, resulting in rickets. In adults, the matric osteoid on the surface of the trabecular bones causes insufficient mineralization, and osteomalacia occurs due to poor epiphyseal growth. In other words, the ossification of newly formed bones is weak, which causes hip, spine, and other bone fractures.

On the other hand, since olive oil contains a large amount of oleic acid, the oleic acid has been reported to have effects such as excellent anticancer effects, improvement of blood flow, regeneration of nerve cells, and myelination of nerve fibers.

KR 10-1432088 B1

Park Hyun-ah et al, Recent findings on vitamin D, J Korean Med Assoc, 56([0013] 4), 310-318, 2013 Yoon Hee-sang, New nutritional meaning of vitamins and minerals, Korean Journal of Pediatrics, 48(12), 1295-1309, 2005

An object of the present invention is to provide a health functional food that can simultaneously consume vitamin D, which helps absorption of calcium and phosphorus, and reduces the risk of osteoporosis, and olive oil, which improves blood circulation.

Another object of the present invention is to help the healthy growth of children, children and adolescents, to improve blood sugar and blood circulation in middle-aged and elderly people, and to relieve symptoms of joint diseases, while having excellent sensory characteristics, so that it is easy to consume. to provide food.

The health functional food containing extra virgin olive oil and vitamin D of the present invention for achieving the above object comprises 0.05 to 0.1% by weight of vitamin D3, 3 to 5% by weight of citrus fruit juice powder, and the balance of extra virgin olive oil. to be characterized

2-4% by weight of anhydrous citric acid, 10-13% by weight of erythritol, 1-2% by weight of enzyme-treated stevia, 1-2% by weight of DL-malic acid, 5-10% by weight of beeswax, 1-2% by weight of soybean lecithin and flavoring agent It is characterized in that it further comprises 1 to 10% by weight.

It is characterized in that it further comprises 1 to 5% by weight of ivy leaf extract.

It is characterized in that it further comprises 1 to 5% by weight of Dokkaebi fan leaf extract.

According to the present invention, vitamin D and olive oil can be consumed at the same time to help healthy growth of children and adolescents, prevent osteoporosis, help form and maintain bones, improve blood sugar and blood circulation, and improve symptoms of joint diseases. has the advantage of alleviating

Hereinafter, the present invention will be described in detail.

The health functional food of the present invention has the greatest feature of helping to absorb calcium and phosphorus, reducing the risk of osteoporosis, and helping to form and maintain bones by easily taking vitamin D and olive oil at the same time.

The health functional food of the present invention is characterized by containing 0.05 to 0.1% by weight of vitamin D3, 3 to 5% by weight of citrus fruit juice powder, and the balance of extra virgin olive oil. Hereinafter, weight% is based on 100% by weight of the health functional food of the present invention.

The vitamin D3 increases the absorption and utilization of calcium and phosphorus in vivo, helps to form and maintain bones, and helps to reduce the risk of osteoporosis. Therefore, it helps healthy growth of growing children and teenagers, as well as helping to maintain bone health in the middle and old age.

This vitamin D3 can be used in any form of liquid or powder, and its concentration is not limited either. However, finally, the vitamin D3 is preferably included in an amount of 0.05 to 0.1% by weight based on 100% by weight of the health functional food, more preferably 4000IU.

The citrus fruit juice powder is rich in various vitamins and minerals to help a balanced nutritional intake, and is also rich in citrus flavor to improve sensory preference, and can be purchased commercially. In addition, it can be prepared by extracting the juice of citrus fruits, concentrating and drying them.

The citrus fruit juice powder is preferably included at 3 to 5% by weight based on 100% by weight of health functional food. This is because it can cause a feeling of refusal to eat.

In addition, the olive oil has oleic acid, which is an omega-9 unsaturated fatty acid, as a main component, and serves to improve blood circulation and lower blood pressure. Also, LDL cholesterol, which is bad for the body, is suppressed, and HDL cholesterol, which is good for the body, is increased. In addition, the olive oil contains a large amount of tocopherol and various antioxidants, helping to maintain the health of consumers. In the present invention, it is preferable to use pure pressed extra virgin olive oil having the most excellent taste, aroma, and nutrition and containing 0.8% or less of fatty acids.

The extra virgin olive oil is included as a balance in health functional foods.

As described above, the health functional food containing 0.05 to 0.1% by weight of vitamin D3, 3 to 5% by weight of citrus fruit juice powder, and the balance of extra virgin olive oil helps children and adolescents grow, prevents osteoporosis, and improves blood sugar and blood circulation. It has the advantage of helping to improve. In addition, the sensory taste is also better.

On the other hand, the health functional food of the present invention may further contain anhydrous citric acid. The anhydrous citric acid promotes gastrointestinal activity, restores appetite, and activates energy production in the body. The anhydrous citric acid may be included in 2 to 4% by weight in the health functional food.

In addition, the functional health food of the present invention may further include at least one of erythritol and enzyme-treated stevia, and most preferably both of them, as a sweetener.

Although the sweetness of erythritol is about 70 to 80% of that of sugar, it is hardly absorbed and excreted from the body. The erythritol may be included in the range of 10 to 13% by weight in the health functional food.

The enzyme-treated stevia has a sweetness about 100 to 200 times that of sugar, and may be included in 1 to 2% by weight in health functional foods.

In addition, the health functional food of the present invention may further include DL-malic acid as an acidulant.

The DL- malic acid may be included in the range of 1 to 2% by weight in health functional food.

The health functional food of the present invention may further include at least one of beeswax and soybean lecithin, and most preferably both of them, as an excipient.

The excipient may be included in the range of 5 to 10% by weight of beeswax and 1 to 2% by weight of soybean lecithin in the health functional food.

In addition, 1 to 10% by weight of a flavoring agent may be further included to improve sensory properties. As the flavoring agent, one or more of lemon-flavored powder, orange-flavored oil, and orange-flavored cotton may be used, but is not limited thereto. The lemon-flavored powder, orange-flavored oil, and orange-flavored cotton are commercially available.

On the other hand, the health functional food of the present invention preferably further comprises 1 to 5% by weight of ivy leaf extract.

The ivy leaf refers to a leaf of Ivy, which is an evergreen vine plant that grows from branches and grows attached to other objects. significantly alleviate the symptoms of

At this time, the extraction method is preferably room temperature extraction, hot water extraction, cold needle extraction, reflux cooling extraction, ultrasonic extraction, supercritical or steam extraction of ivy leaves using water, ethanol or a mixed solvent thereof, but is limited thereto no. In addition, it goes without saying that the extract can be concentrated or powdered as needed.

In addition, along with the ivy leaf extract, it is preferable to further include 1 to 5% by weight of Dokkaebi fan leaf extract.

The leaf extract of Rodgersia podophylla exhibits a strong blood circulation improvement effect through interaction with the ivy leaf extract, and also has an effect of significantly alleviating the symptoms of joint disease.

At this time, the extraction method is preferably room temperature extraction, hot water extraction, cold needle extraction, reflux cooling extraction, ultrasonic extraction, supercritical or steam extraction using water, ethanol or a mixed solvent of these leaves, but is limited thereto It is not. In addition, it goes without saying that the extract can be concentrated or powdered as needed.

In addition, the health functional food of the present invention may further include 1 to 2% by weight of Moringa leaf extract. The Moringa leaf extract significantly improves symptoms of joint disease.

At this time, the extraction method is preferably room temperature extraction, hot water extraction, cold needle extraction, reflux cooling extraction, ultrasonic extraction, supercritical or steam extraction of Moringa leaves using water, ethanol or a mixed solvent thereof, but is limited thereto It is not. In addition, it goes without saying that the extract can be concentrated or powdered as needed.

All of the ingredients contained in the health functional food as described above are used as food materials and foods, and are safe for the human body when taken or consumed.

In addition, the health functional food may be formulated in the form of powder, capsule, powder, tablet, granule, etc. according to conventional manufacturing methods. At this time, it is natural that known food additives may be further added for formulation.

As described above, the health functional food of the present invention has the effect of helping the healthy growth of infants, children and adolescents, preventing osteoporosis in the middle and elderly, helping the formation and maintenance of bones, as well as blood sugar And it has the advantage of improving blood circulation and alleviating the symptoms of joint disease. In addition, it has the advantage of being easy to consume due to its excellent sensory properties.

The health functional food of the present invention can be consumed by selecting an appropriate amount according to age and weight, and a sufficient effect can be obtained by ingesting 100 mg to 200 mg per day. The intake may be taken once or twice or more, and may be eaten immediately or taken with water or milk.

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

(Examples 1 to 3)

Each component was mixed in the ratio shown in Table 1 below, and prepared as a chewable capsule (1 capsule 130 mg).

Blending ratio of Examples 1 to 3 (% by weight) division Example 1 Example 2 Example 3 vitamin D3 0.077 0.077 0.077 Citrus Juice Powder 4.00 4.00 4.00 anhydrous citric acid 3.00 3.00 3.00 DL-malic acid 1.60 1.60 1.60 erythritol 11.30 11.30 11.30 Enzymatically Treated Stevia 1.30 1.30 1.30 Beeswax (white wax) 7.73 7.73 7.73 soybean lecithin 1.09 1.09 1.09 orange scented oil 3.50 3.50 3.50 Lemon Flavor Powder 3.00 3.00 3.00 orange scented cotton 3.00 3.00 3.00 ivy leaf extract - 3.00 3.00 Dokkaebi fan leaf extract - - 3.00 extra virgin olive oil to 100 to 100 to 100

At this time, the ivy leaf extract was prepared by adding 1 L of 30% (v/v) ethanol aqueous solution to 300 g of dried ivy leaves, extracting at 30 ° C. for 5 hours, filtering, and concentrating and drying under reduced pressure.

In addition, the goblins fan leaf extract was prepared by adding 1 L of 30% (v/v) ethanol aqueous solution to 300 g of dried goblins leaves, extracting at 30 ° C. for 5 hours, filtering, and concentrating and drying under reduced pressure.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, but vitamin D3 and citrus fruit juice powder were not used.

(Comparative Example 2)

It was carried out in the same manner as in Example 2, but vitamin D3 and citrus fruit juice powder were not used.

(Comparative Example 3)

It was carried out in the same manner as in Example 3, but vitamin D3, citrus fruit juice powder and ivy leaf extract were not used.

(Test Example 1)

30 subjects (age 40 to 75 years old) with chronic knee arthritis symptoms were group 1 (Example 1), group 2 (Example 2), group 3 (Example 3), group 4 (Comparative Example 1), 5 Group (Comparative Example 2) and Group 6 (Comparative Example 3) were divided into six groups, and each sample was taken in the morning for 3 months. After 3 months of ingestion, the degree of improvement in joint disease of the test subjects was grasped through a questionnaire, and swelling, pain, and stiffness of the knee were scored according to the following criteria, and the average values were calculated and shown in Table 2 below.

Test Example 1 Results division 3 months later Example 1 knee swelling 3.7 knee pain 3.8 stiff feeling 3.7 Example 2 knee swelling 4.0 knee pain 4.1 stiff feeling 4.1 Example 3 knee swelling 4.3 knee pain 4.4 stiff feeling 4.4 Comparative Example 1 knee swelling 3.0 knee pain 3.0 stiff feeling 3.0 Comparative Example 2 knee swelling 3.1 knee pain 3.2 stiff feeling 3.2 Comparative Example 3 knee swelling 3.1 knee pain 3.1 stiff feeling 3.1 5: very relaxed
4: Relax
3: normal
2: deterioration
1: very bad

As can be seen in Table 1, it can be seen that most of the test subjects who ingested the samples of Examples 1 to 3 were greatly relieved of swelling and pain due to knee arthritis. In addition, it was found that the stiff feeling disappeared.

(Test Example 2)

30 adult male and female subjects with high blood sugar and numbness in limbs due to blood circulation problems were group 1 (Example 1), group 2 (Example 2), group 3 (Example 3), group 4 (Comparative Example 1) ), group 5 (Comparative Example 2) and group 6 (Comparative Example 3), and each sample was taken in the morning for 3 months. After 3 months of ingestion, the degree of improvement in blood sugar and blood circulation of the test subjects was grasped through a questionnaire, and the degree of improvement in blood sugar and blood circulation was given a score according to the following criteria, and the average value was calculated and shown in Table 3 below. At this time, the degree of improvement in blood sugar was evaluated by simple blood glucose meter measurement, and the improvement of blood circulation was evaluated by improvement of symptoms of numbness in the hands and feet.

Test Example 2 Results division result Example 1 improve blood sugar 3.5 blood circulation improvement 3.6 Example 2 improve blood sugar 3.8 blood circulation improvement 3.8 Example 3 improve blood sugar 4.0 blood circulation improvement 4.1 Comparative Example 1 improve blood sugar 3.0 blood circulation improvement 3.2 Comparative Example 2 improve blood sugar 3.1 blood circulation improvement 3.2 Comparative Example 3 improve blood sugar 3.1 blood circulation improvement 3.2 5: Very Improved
4: improvement
3: Normal
2: deterioration
1: very none

As shown in Table 3, it was confirmed that Examples 1 to 3 of the present invention were effective in improving blood sugar and blood circulation.

(Test Example 3)

Sensory evaluation for Examples 1 to 3 was conducted on 30 subjects composed of adult men and women. The results of the sensory evaluation were scored according to the following criteria for taste and aroma, and the average values were calculated and shown in Table 4 below.

Test Example 3 Results division result Example 1 taste 3.5 incense 3.7 Example 2 taste 3.4 incense 3.6 Example 3 taste 3.5 incense 3.5 5: very good
4: good
3: normal
2: bad
1: very bad

As shown in Table 4, it was confirmed that Examples 1 to 3 of the present invention had excellent sensory acceptability.

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (4)

A health functional food containing extra virgin olive oil, characterized in that it contains 0.05 to 0.1% by weight of vitamin D3, 3 to 5% by weight of citrus fruit juice powder, and the balance of extra virgin olive oil.
According to claim 1,
2-4% by weight of anhydrous citric acid, 10-13% by weight of erythritol, 1-2% by weight of enzyme-treated stevia, 1-2% by weight of DL-malic acid, 5-10% by weight of beeswax, 1-2% by weight of soybean lecithin and flavoring agent Health functional food containing extra virgin olive oil, characterized in that it further comprises 1 to 10% by weight.
According to claim 1 or 2,
Health functional food containing extra virgin olive oil, characterized in that it further comprises 1 to 5% by weight of ivy leaf extract.
According to any one of claims 1 to 3,
A health functional food containing extra virgin olive oil, characterized in that it further contains 1 to 5% by weight of Dokkaebi fan leaf extract.