KR20240059132A - Composition for improving olfactory function, memory and cognitive function containing carthamus tinctorius - Google Patents

Abstract

The present invention relates to a composition for improving olfactory function, memory and cognitive function containing safflower extract as an active ingredient. It contains safflower extract and exhibits an effect of improving olfactory function and cognitive function through antioxidant activity, and contains a natural extract as an active ingredient. By including it, it is possible to provide a composition, food composition, functional food composition, and tablet-type functional food composition with excellent functionality and preference without the problem of side effects.

Description

Composition for improving olfactory function, memory and cognitive function containing safflower extract {COMPOSITION FOR IMPROVING OLFACTORY FUNCTION, MEMORY AND COGNITIVE FUNCTION CONTAINING CARTHAMUS TINCTORIUS}

The present invention relates to a composition for improving olfactory function, memory, and cognitive function containing safflower. By containing safflower extract, it can exhibit the effect of improving olfactory function, memory, and cognitive function through olfactory epithelial cell stimulation and antioxidant activity, making it functional. It is about a composition that is both excellent and highly desirable.

Environmental enrichment has been shown to have positive effects on cognitive function, including improving cognitive decline in a variety of animal models. Enriching the environment can be accomplished in a variety of ways, including but not limited to the introduction of various objects, sounds, smells, colors, animals, etc. Thousands of research papers have been published reaching this conclusion, and the cognitive benefits include Alzheimer's disease, memory loss, vascular dementia, neuronal death during aging, traumatic brain injury, head injury, Parkinson's disease, seizures, just to name a few. Reduces animal models of human neurological disorders such as stroke, multiple sclerosis, anxiety, autism, ADHD, Huntington's disease, Down syndrome, stress, depression, cerebral palsy, chemo-brain, schizophrenia, prenatal alcohol syndrome, lead exposure, addiction, and cancer. It has been shown to be either overcome or overcome. In children with autism, significant behavioral changes have been observed after as little as six months of environmental enrichment. Among the various stimulants used in environmental enrichment, it has been shown that perception is strongly associated with olfaction. Smell is the only sense that has a large, direct pathway to the cognitive and emotional areas of the brain. Loss of smell precedes memory loss due to aging and all forms of dementia. Loss of smell causes severe loss of neurons in the brain. After age 50, olfactory ability was found to accurately predict all-cause mortality within the next five years.

Biologically, olfactory stimulation activates the entorhinal cortex. The entorhinal cortex declines with age and other factors, such as Alzheimer's and other forms of dementia. As the entorhinal cortex depletes, it disinhibits the dentate gyrus and CA3 (subhippocampal field), interfering with memory. Accordingly, restoration of the sense of smell increases neurogenesis and/or neural complexity in the entorhinal cortex, normalizing dentate/CA3 activity and restoring memory.

Interventions based on environmental enrichment can be expensive or difficult to maintain, as is the case with exercise. Currently, there is a lack of environmental enrichment modalities that are inexpensive, easy to use and maintain, and that effectively improve cognitive function and memory; more specifically, there is a lack of environmental enrichment modalities that exploit the strong associations of olfaction with cognitive and affective regions of the brain. .

Meanwhile, cognitive disorders of the brain are clinically characterized by gradual impairment of memory, cognition, reasoning, executive functioning, planning, judgment, and emotional stability, and these disorders gradually lead to the deterioration of deep intelligence. A wide range of diseases can lead to cognitive impairment.

Neuropsychological cognitive deficits are common in people with functional neuropsychiatric disorders. Among these, schizophrenia is a chronic, severe, and disabling form of mental illness. Scientists estimate that less than 75% of patients with schizophrenia have cognitive impairment. Traditional treatments for schizophrenia are not effective in treating cognitive deficits in schizophrenia when used in high doses. It has been reported that more recently developed treatments for schizophrenia, known as “atypical anti-psychotics,” may have some effect on cognitive deficits, but these effects may not be durable. may or may not lead to improvements in daily functioning. There are currently no medications approved for the treatment of cognitive deficits in schizophrenia.

With the increase in medical screening for dementia, across several pathological conditions, more generally, people who do not meet the diagnostic criteria for dementia but who nevertheless have significant memory impairment or cognitive impairment, as defined by mild cognitive impairment. It is confirmed that the number of patients is increasing.

Several recent studies have reported a link between Alzheimer's dementia and a decline in smell, including suggesting the possibility of easily checking for early signs of Alzheimer's dementia through a smell test using olfactory stimulation.

In particular, recently, through behavioral experiments using Alzheimer's dementia model animals, it has been confirmed that the early olfactory dysfunction found in Alzheimer's dementia progresses at 6 months of age, earlier than at 14 months of age when brain cognitive function abnormalities appear, and occurs only within the central nervous system. It was observed that beta-amyloid, known to be olfactory, is directly expressed in the olfactory epithelium itself, which is the peripheral nervous system. Furthermore, it was confirmed that beta-amyloid has a fatal effect on olfactory neurons in the olfactory epithelium, directly leading to loss of olfactory function.

Therefore, the early onset of mild cognitive impairment and dementia can be quickly diagnosed through olfactory epithelial cells, and the expression of beta-amyloid in olfactory epithelial tissue and other nerve cells is suppressed through stimulation of olfactory epithelial cells, which can cause mild cognitive impairment and Alzheimer's disease. and improvement in dementia can be achieved.

Accordingly, the present invention was completed to provide a composition that contains safflower extract as an active ingredient and exhibits effects of improving olfactory function, memory, and cognitive function without causing side effects.

KR 10-2020-0143698 A KR 10-1734645 B1

The purpose of the present invention is to provide a composition containing safflower extract that improves olfactory function, memory, and cognitive function.

In addition, another object of the present invention is to provide a food composition, functional food composition, or tablet-type functional food composition containing a composition for improving olfactory function, memory, and cognitive function, including safflower extract.

In order to achieve the above object, a composition for improving olfactory function, memory and cognitive function according to an embodiment of the present invention contains safflower (Carthamus tinctorius) extract as an active ingredient.

The composition exhibits effects of improving olfactory function, memory, and cognitive function through antioxidant activity.

The antioxidant activity is due to antioxidant substances including superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT).

The extract is extracted using an extraction solvent selected from the group consisting of water, C ₁ to C ₆ lower alcohols, and mixtures thereof.

A food composition for improving olfactory function, memory, and cognitive function according to another embodiment of the present invention includes a composition for improving olfactory function, memory, and cognitive function.

A functional food composition for improving olfactory function, memory and cognitive function according to another embodiment of the present invention includes the composition for improving olfactory function, memory and cognitive function.

The tablet-type functional food composition according to another embodiment of the present invention exhibits an improvement effect on symptoms selected from the group consisting of memory loss, forgetfulness, cognitive decline, learning disability, loss of concentration, loss of discernment, and combinations thereof. .

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

In the present invention, 'prevention' refers to any action that suppresses or delays the progression of the disease or disease to which the term applies, or one or more symptoms of the disease or disease, by administering the composition of the present invention.

In the present invention, 'improvement' means any action in which the disease or disease to which the term applies, or one or more symptoms of the disease or disease, is improved or beneficially changed by administration of the composition of the present invention.

As used herein, the term 'active ingredient' refers to an ingredient that can exhibit the desired activity alone or in combination with a carrier that is not active on its own.

The term 'extract' used in this specification has the meaning commonly used in the art as a crude extract, as described above, but in a broad sense also includes fractions obtained by additional fractionation of the extract. In other words, plant extracts include not only those obtained using the above-described extraction solvent, but also those obtained by additionally applying a purification process. For example, fractions obtained by passing the extract through an ultrafiltration membrane with a certain molecular weight cut-off value, separation by various chromatographs (designed for separation according to size, charge, hydrophobicity, or affinity), etc. Fractions obtained through purification methods are also included in the plant extract of the present invention.

The terminology used herein is for describing embodiments and is therefore not intended to limit the invention. As used herein, singular forms also include plural forms, unless specifically stated otherwise in the context. As used in the specification, 'comprise' and/or 'comprising' refers to the presence of one or more other components, steps, operations and/or elements. or does not rule out addition.

A composition for improving olfactory function, memory, and cognitive function according to an embodiment of the present invention contains safflower (Carthamus tinctorius) extract as an active ingredient.

Alzheimer's disease (AD) is the most common form of dementia, accounting for approximately 60 to 80% of dementia diseases. It is known that Alzheimer's histological pathology already progresses several years before clinical symptoms appear, and during this period, there are no clear clinical symptoms, making it difficult to clearly distinguish the beginning of the disease. Accordingly, biomarkers related to Alzheimer's disease, such as cerebrospinal fluid biomarkers, magnetic resonance image (MRI) markers, low metabolism on fluorodeoxyglucose-positron emission tomography (FDG-PET), amyloid PET, and low blood flow on single-photon emission computed tomography, were discovered. There have been many efforts and developments for this purpose, and efforts are still ongoing to find simple and inexpensive tests in terms of cost and effectiveness.

It was about 40 years ago that it was discovered that defects in the peripheral or central olfactory nerve cell system are associated with various medical and neurological diseases. Recently, interest in olfactory disorders related to neurodegenerative diseases has increased, and a lot of research has been conducted related to them, and they are related to Alzheimer's disease, idiopathic Parkinson's disease, Huntington disease, Pick disease, and Kossakoff syndrome ( It has been known that severe olfactory system dysfunction is associated with neurodegenerative diseases such as Korsakoff syndrome, Parkinsonism-dementia complex of Guam, and Lewy body dementia.

Accordingly, the present invention derived a safflower extract to show the effect of improving the sense of smell, memory, and cognitive function, and through this, it was confirmed that it can not only improve the olfactory function but also improve memory and cognitive function through the olfactory epithelial cell stimulation effect. .

Safflower (Carthamus tinctorius), the main natural product included in the composition of the present invention, belongs to the Asteraceae family of the order Asteraceae. The stem is erect, the base is lignified, and the upper part becomes thin with many branches occurring. It is soft, hairless, white-green, has thin vertical grooves, and is easy to break when mature. The leaves are alternate and broadly lanceolate, 3.5 to 9 cm long and 1 to 3.5 cm wide. It is hard and surrounds the stem with almost no petioles, and the edges are sharply serrated. The flowers bloom from July to August and look like thistles, are reddish yellow, and bloom one at a time at the end of the branches. The flowers of the capitate vary from 1.25 to 4 cm in diameter and number from 5 to 50 per plant. The involucre is arranged in several rows, surrounded by leaf-like stipules, and has thorns on the edges. The number of small flowers in a whole flower varies from 20 to 180, depending on the species, and can be affected by the environment. The fruit is an achene, 6 mm long, shiny, and has short crown hairs. The seeds are white, contain 35-45% oil, and resemble small sunflower seeds. It is an annual herbaceous plant whose origin is believed to be Egypt and South Asia. In Korea, it is widely cultivated as a red dye and medicinal plant. Currently, it is widely cultivated in Uiseong, Gimcheon, Hamyang, and Ganghwa.

The safflower of the present invention can be excellent in improving olfactory function, memory, and cognitive function by showing the effect of stimulating olfactory epithelial cells.

The composition improves olfactory function, memory, and cognitive function through antioxidant activity.

Antioxidant activity means suppressing oxidation. Oxygen that enters the body through human breathing has beneficial effects such as creating the energy needed by the human body, but in this process, free radicals, which are oxygen that may or may not be good for the body, are released. is created. Active oxygen refers to an unstable state of oxygen. Because of its strong reactivity, active oxygen easily oxidizes other substances and attacks normal cells or tissues in the body, causing aging and various diseases. Therefore, removing these free radicals is a way to prevent oxidation of cells, and suppressing this cell oxidation means antioxidant.

The human body contains an enzyme (antioxidant enzyme) that converts free radicals into harmless substances, which can prevent an unlimited increase in free radicals. However, due to various causes such as increasing age, the enzyme's ability to remove free radicals decreases, which can increase antioxidant substances in the body. There is a need.

According to the composition for improving olfactory function, memory and cognitive function containing the safflower extract of the present invention, it can exhibit antioxidant activity due to an increase in antioxidant substances, thereby showing the effect of improving olfactory function, memory and cognitive function.

The antioxidant activity is due to antioxidant substances including superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT).

The term antioxidant refers to a substance that prevents oxidation or aging of other cells or tissues by removing free radicals. It is a substance that removes free radicals that oxidize cells and tissues, and exhibits antioxidant activity by the substance. You can.

SOD (Superoxide dismutase) is an enzyme that catalyzes the disproportionation reaction that changes superoxide ions into oxygen (O ₂ ) and hydrogen peroxide (H ₂ O ₂ ), and is also called superoxide dismutase or peroxide removal enzyme. This is a substance that acts as an antioxidant defense mechanism in all cells exposed to oxygen. Depending on the metal at the active center, there are three types: Cu- and Zn-containing enzymes, Fe-containing enzymes, and Mn-containing enzymes.

GSH-Px (glutathione peroxidase) is an enzyme that decomposes hydrogen peroxide into oxygen and water, and is an enzyme that promotes the activity of glutathione (GSH), a substance that decomposes and detoxifies lipid peroxides. The GSH-Px is a substance that secondarily removes hydrogen peroxide that was not removed by the following CAT.

CAT (Catalase) is an enzyme that decomposes hydrogen peroxide generated by decomposition by SOD into oxygen and water. It is an enzyme that decomposes the remaining hydrogen peroxide into oxygen and water after SOD changes superoxide ions into oxygen and hydrogen peroxide.

The composition of the present invention containing the above antioxidants can exhibit antioxidant activity, thereby improving olfactory function, memory, and cognitive function.

The composition activates olfactory function, memory, and cognitive function by stimulating olfactory epithelial cells.

The olfactory nervous system originates from peripheral sensory nerve fibers present in the olfactory epithelium, which extend axons across the cribriform plate of ethmoid bone to reach the olfactory bulb. These axons form neural synapses with dendrites of hair cells and mitral and tufted cells in the glomerular layer of the olfactory bulb, and these project to the perirhinal cortex of the basal forebrain. . The human olfactory nervous system consists of a complex circuit in which primary and secondary cortical regions are interconnected. The entorhinal cortex is a region that receives olfactory information from the olfactory bulb through the lateral olfactory tract, and projects to the orbital frontal cortex as well as the hippocampus, a frontal area important for olfactory function. It is known to receive information from the frontal cortex and the amygdala.

In addition, one of the two representative proteinopathies seen in Alzheimer's is the accumulation of beta-amyloid peptide aggregates made from amyloid precursor protein in the extracellular space, forming senile plaques. , these senile plaques are known to cause synaptic toxicity, neurotoxicity, oxygen stress, and hypoxic environment. Another protein disease is tau protein, which accumulates in the cytoplasm and destabilizes the structure of the cytoskeleton, causing cell death. Tau protein is a microtubule-associated protein that is normally expressed mainly in the axons of nerve cells and plays a role in stabilizing microtubules. Hyperphosphorylation of tau protein weakens microtubule binding and causes nerve damage. It causes abnormalities in axonal transport of cells, causing degeneration. In addition, hyperphosphorylated tau protein separated from microtubules is known to have a toxic function, causing abnormal structural changes, causing aggregation, and eventually forming neurofibrillary tangles (NFT) through fibrous tangles.

In the case of the safflower extract, the effect of improving olfactory function can be achieved by stimulating olfactory epithelial cells, while the effect of improving memory and cognition is excellent.

The composition may further include additional natural extracts in addition to the safflower extract.

The natural extract may further include any one selected from the group consisting of dandelion root, dandelion root, and mixtures thereof.

The Erigeron annuus (L.) Pers. is a biennial herb of the dicotyledonous plant Campanula order Asteraceae, and is also called Japanese herb, broad-leafed herb, and gaemang herb. The height is 30 to 100 cm. The entire grass grows hair and has many branches. The leaves attached to the roots wither when flowers bloom, have long petioles, are egg-shaped, and have sharp sawtooth edges. The leaves on the stem are alternate, and the lower ones are egg-shaped or egg-shaped, 4 to 15 cm long and 1.5 to 3 cm wide. Both sides of the leaves are hairy and sparsely toothed, and the petioles have wings. The leaves on the upper part of the stem are narrow egg-shaped or lanceolate, have serrated teeth, and have hairs on the edges and back veins. From June to September, white or light purple capillaries form corymbs, which hang neatly at the ends of branches and stems. The involucre is hemispherical, cord-shaped, and has long hairs. The corolla is tongue-shaped and is about 7 to 8 mm long and 1 mm wide. The fruit is an achene and ripens in August to September. It is a naturalized plant native to North America. Young leaves are edible and can also be used as compost. In oriental medicine, it is prescribed for colds, jaundice, lymphadenitis, infectious hepatitis, gastritis, enteritis, diarrhea, etc., and is distributed throughout Korea.

The gondre (Cirsium setidens) is also called Korean thistle and corresponds to a perennial herb of the Asteraceae family of dicotyledonous plants. It is a species endemic to Korea and has the characteristic of being widely distributed in mountains and fields across the country. While other thistles are used for both medicinal and edible purposes, gondre is used only for food, and the young leaves are mainly eaten as a vegetable or cooked with rice and called gondrebab. The physiologically active substance contained in pectolinarin in its natural state is pectolinarin, and known effects of pectolinarin derived from pectolinarin include anti-obesity, antioxidant, and anti-inflammatory properties. The pectolinarin can be converted into the non-glycoside form pectolinarigenin through bioconversion, etc., and its effectiveness in anti-inflammatory, anti-allergic, and hepatoprotective effects has been reported.

More preferably, the composition contains a safflower extract, and may include 20 to 40 parts by weight of a safflower extract and 20 to 40 parts by weight of a safflower extract, based on 100 parts by weight of the safflower extract. If within the above range, the effect of improving olfactory function, memory, cognitive function, and preference can be improved due to synergistic activity due to the interaction of the active ingredients contained in each extract.

More preferably, the composition may further include Jeju starling extract, Dalgae extract, and Sanbijang extract.

The Jeju starling (Rosa luciae) is a deciduous broad-leaved shrub of the dicotyledonous Rosaceae family, growing in sunny areas at the foot of mountains or in moist river areas. It is 1 to 2 m high. The ends of the branches droop down and form a vine shape. There are thorns all over the pot. The leaves are alternate and pinnately compound. There are 5 to 9 small leaves, shaped like an oval or an upside-down egg, and are 2 to 3 cm long. Both ends of the leaves are narrow and the edges of the stipules are almost smooth. Flowers bloom in white or light pink from May to June and hang in panicles at the ends of new branches. The peduncle is hairless or has glandular hairs. The calyx pieces are lanceolate and bent backwards. The petals are shaped like an upside-down egg, have concave ends, and are fragrant. Hair grows on the style. The fruit is round in shape and ripens red in September. The fruit contains several achenes about 3 mm in diameter, which are white and hairy. The young leaves are eaten as a vegetable and the fruits are used as medicine for edema, arthritis, and swelling in oriental medicine and folk medicine. Distributed in Korea, Japan, etc.

Commelina communis is an annual herb of the monocotyledonous endospermia family, and is also called moongae or chicken's bottom wash. It commonly grows on roadsides, grasslands, and wetlands near streams. The lower part of the stem grows obliquely to the side, crawls on the ground, roots from the nodes, and has many branches. The upper part of the stem stands upright and is 15 to 50 cm high. The leaves are alternate, egg-shaped, lanceolate, 5 to 7 cm long and 1 to 2.5 cm wide. The tips of the leaves become increasingly pointed, and the lower part becomes a membranous sheath (translucent like thin paper). The flowers bloom in light blue from July to August and are wrapped in bracts at the ends of flower stems emerging from the leaf axils and hang in cyme inflorescences. The bracts are wide heart-shaped, folded inward, have a suddenly pointed end, and are about 2cm long. There are three calyx pieces, oval-shaped, and 4 mm long. There are three petals, two of which are large, round, and light blue, and the other is lanceolate, white, and small. There are three stamens and three useless stamens without anthers, and one pistil. The fruit is an oval-shaped capsule and splits into three when dried. Young leaves are eaten in spring. In oriental medicine, the leaves are used as a medicine called Apcheokcho (鴨). It has a great fever-reducing effect, has a diuretic effect, and is also used for diabetes. The juice of the fresh leaves is used for burns. Distributed in Korea, Japan, China, the Ussuri River basin, Sakhalin, and North America.

The Serratula coronata subsp. insularis is a perennial plant of the dicotyledonous plant Campanula Asteraceae and grows in mountainous areas. It is 30 to 140 cm in height. There are vertical lines, the rhizome is hard like a tree, and the stem stands straight. The leaves attached to the roots are egg-shaped, long oval shaped, have sharp ends, and are completely split like feathers. The forked pieces are oval-shaped, have irregular sawtooth edges, and the petioles are 11 to 30 cm long. The leaves on the stem are similar to the leaves on the roots, but become smaller as they go up. Flowers bloom in light red-purple colors from July to October, and the head flowers are 3 to 4 cm in diameter, with one each at the end of the branch and stem. The involucre is bell-shaped and yellowish green. The bract pieces are arranged in six rows, and the outer and middle pieces have sharp ends and have some spiderweb-like hairs on the outside. The fruit is an achene, cylindrical, and about 6 mm long. The hairs are 11 to 14 mm long, brown in color, and have no feather-like hair. Young shoots are eaten as vegetables. Distributed in Korea and Japan.

Even more preferably, the composition contains 20 to 40 parts by weight of Gamancho extract, 20 to 40 parts by weight of Gondre extract, 5 to 15 parts by weight of Jeju starling extract, 1 to 10 parts by weight of Dalgae extract, and acid, based on 100 parts by weight of safflower extract. The spleen may be included in 1 to 10 parts by weight of extract.

According to the above weight range, the functionality of the composition can be maintained or slightly improved by Jeju starling, wild rose, and mountain birch, while palatability can be improved. According to the above range, olfactory, memory, and cognitive functions can be improved by mixing each extract. It can exhibit an activity that increases the improvement effect, there is no problem of cytotoxicity due to the use of natural extracts, and it can be provided as a food composition, functional food composition, or tablet-type functional food composition that can be taken for a long period of time and has improved palatability. there is.

The extract is extracted using an extraction solvent selected from the group consisting of water, C ₁ to C ₆ lower alcohols, and mixtures thereof.

The method of preparing the extract may be a conventional extraction method in the art, such as ultrasonic extraction, leaching, and reflux extraction. Specifically, it may be an extract obtained by extracting a natural product from which foreign substances have been removed by washing and drying with water, alcohol having 1 to 6 carbon atoms, or a mixed solvent thereof, and may be an extract obtained by sequentially applying the solvents to the sample.

The ultrasonic extraction method proceeds at 30 to 50°C for 0.5 to 2.5 hours, and the extraction solvent is water or 50 to 100% alcohol with 1 to 6 carbon atoms. Specifically, extraction is performed at 40 to 50°C for 1 to 2.5 hours, and the extraction solvent is water or 70 to 80% alcohol with 1 to 6 carbon atoms.

The leaching method is carried out at 15 to 30°C for 24 to 72 hours, and water or 50 to 100% alcohol with 1 to 6 carbon atoms is used as the extraction solvent. More specifically, it is carried out at 20 to 25°C for 30 to 54 hours, and the extraction solvent is water or 70 to 80% alcohol with 1 to 6 carbon atoms.

The reflux extraction method is based on 100 mL of water and alcohol with 1 to 6 carbon atoms, 10 to 30 g of pulverized natural product, reflux time of 1 to 3 hours, and 50 to 100% of alcohol or water with 1 to 6 carbon atoms. More specifically, based on 100 mL of alcohol with 1 to 6 carbon atoms or 100 mL of water, 10 to 20 g of pulverized natural product, 1 to 2 hours of reflux time, and 70 to 90% of alcohol or water with 1 to 4 carbon atoms.

The extraction solvent can be used in an amount of 2 to 50 times, more specifically, 2 to 20 times the weight of the sample. For extraction, the sample may be left for 1 to 72 hours, more specifically, 24 to 48 hours for leaching in the extraction solvent.

After extraction, the extract can be fractionated by sequentially applying a new fractionation solvent. The fractionating solvent used during fractionation is at least one selected from the group consisting of water, hexane, butanol, ethyl acetic acid, ethyl acetate, methylene chloride, and mixtures thereof, and is preferably ethyl acetate or methylene chloride.

After obtaining the extract or fraction, additional methods such as concentration or freeze-drying can be used.

A food composition for improving olfactory function, memory, and cognitive function according to another embodiment of the present invention includes a composition for improving olfactory function, memory, and cognitive function.

At this time, the amount of the extract in the food or beverage can be added at about 0.01 to 15% by weight of the total weight of the food, and the health drink composition can be added at a rate of about 0.01 to 10g based on 100 ml, but is not limited thereto. .

When the food composition of the present invention is a beverage composition, other than containing the extract as an essential ingredient in the ratio indicated, there are no particular restrictions on other ingredients, and various flavoring agents or natural carbohydrates may be contained as additional ingredients like ordinary beverages. You can. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose, etc.; Disaccharides such as maltose, sucrose, etc.; and polysaccharides, such as common sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (thaumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used, but are not limited to these. The ratio of the natural carbohydrate may generally range from about 1 to 20 g per 100 ml of the composition of the present invention, but may not be limited thereto.

In addition to the above, the composition of the present invention contains various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavors, colorants and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and its It may contain salt, organic acid, protective colloidal thickener, Ph adjuster, stabilizer, preservative, glycerin, alcohol, carbonating agent used in carbonated beverages, etc., but may not be limited thereto.

In addition, the composition of the present invention may contain natural fruit juice and pulp for the production of fruit juice drinks and vegetable drinks, and these ingredients can be used independently or in combination. The proportion of these additives is not critical, but may be selected in the range of about 0.1 to about 20 parts by weight per 100 parts by weight of the composition of the present invention, but is not limited thereto.

A functional food composition for improving olfactory function, memory, and cognitive function according to another embodiment of the present invention includes a composition for improving olfactory function, memory, and cognitive function.

It is possible to provide a functional food composition including the composition for improving olfactory function, memory, and cognitive function, and by including it, a health functional food can be provided, and the "health functional food" referred to in the present invention is for the purpose of health supplementation. It includes health supplements as foods manufactured and processed using specific ingredients as raw materials or by extracting, concentrating, refining, and mixing specific ingredients contained in food ingredients, and other biological defense and biological rhythm properties of food ingredients. It is a food designed and processed to fully exert bioregulatory functions, such as regulation, disease prevention and recovery, on the living body, and includes all foods that also have functions related to disease prevention and disease recovery.

A tablet-type functional food composition according to another embodiment of the present invention includes the composition and dextrin, and the composition is suitable for memory loss, forgetfulness, cognitive decline, learning disability, impaired concentration, impaired discernment, and combinations thereof. It shows an improvement effect on symptoms selected from the group consisting of.

The tablet-type functional food composition of the present invention may improve symptoms selected from the group consisting of memory loss, forgetfulness, cognitive decline, learning disability, loss of concentration, loss of discernment, and combinations thereof, but is not limited thereto.

In particular, cognitive function is the ability to efficiently manipulate knowledge and information and includes memory, spatial perception, judgment, executive function, and language ability. Memory loss is the most common symptom from the beginning of Alzheimer's disease. Symptoms such as repeatedly asking about recent conversations, frequently forgetting appointments, and not being able to remember recent events or occurrences appear, as well as forgetfulness. is a type of memory disorder that is a symptom of slowing down or temporarily not remembering certain events or facts.

In the case of the tablet-type functional food composition of the present invention, cognitive function can be improved, so it may be possible to improve symptoms such as memory loss, forgetfulness, cognitive decline, learning disability, impaired concentration, and impaired discrimination.

The present invention can provide a composition for improving olfactory function, memory, and cognitive function containing safflower extract as an active ingredient.

The present invention provides a food composition, functional food composition, and tablet-type functional food that has excellent activity in improving olfactory function as well as memory and cognitive function and has high preference by comprising a composition for improving olfactory function, memory, and cognitive function containing safflower extract as an active ingredient. A composition may be provided.

Figure 1 shows the cytotoxicity evaluation results of the safflower extract of the present invention.
Figure 2 shows the results of evaluating the DPPH radical scavenging activity of the safflower extract of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement it. However, the present invention may be implemented in many different forms and is not limited to the embodiments described herein.

[Preparation Example 1: Preparation of safflower extract]

1. Preparation of safflower extract (TE)

Safflower was washed in water and then freeze-dried. Afterwards, the freeze-dried safflower was pulverized in a blender, leached at room temperature for 48 hours using 80% ethanol, and the sample was filtered to prepare safflower extract (TE).

[Preparation Example 2: Composition for improving olfactory and cognitive function containing complex extract]

1. Preparation of complex extract

Preparation of other extracts

After washing the gondre in water, it was freeze-dried. Afterwards, the freeze-dried gondre was pulverized in a blender, leached at room temperature for 48 hours using 80% ethanol, and then the sample was filtered to prepare a gondre extract (CE).

Preparation of other natural extracts

In the same manner as the above-mentioned Gondre extract (CE), only the natural products were replaced with Gaemancho, Jeju briar, Dalgae, and Sanbijang, to obtain Gamanchoe extract (EE), Jeju Briar extract (RE), Dalgae extract (DE), and Sanbigae extract (SE). was manufactured.

Preparation of complex extract

The safflower extract (TE), Gondre extract (CE), Dandelion root extract (EE), Jeju wild rose extract (RE), Dalgae extract (DE), and Wildflower extract (SE) were mixed within the weight range of Tables 1 and 2 below. By mixing, complex extracts (MX 1 to MX16) were prepared.

MX1 MX2 MX3 MX4 MX5 MX6 MX7 MX8 T.E. 100 - - 100 100 100 100 100 C.E. - 100 - 10 20 30 40 50 EE - - 100 10 20 30 40 50 R.E. - - - - - - - - DE - - - - - - - - S.E. - - - - - - - -

(Unit: parts by weight)

MX9 MX10 MX11 MX12 MX13 MX14 MX15 MX16 T.E. 100 100 100 100 100 100 100 100 C.E. 30 30 30 30 30 30 30 30 EE 30 30 30 30 30 30 30 30 R.E. 10 - - One 5 10 15 20 DE - 5 - 0.1 One 5 10 20 S.E. - - 5 0.1 One 5 10 20

(Unit: parts by weight)

[Experimental Example 1: Evaluation of cytotoxicity of natural extract]

1. Measurement of cell viability

cell culture

RAW 264.7 cells, a mouse macrophage cell line, were purchased from the Korea Cell Line Bank (KCLB) and used. The RAW 264.7 cells were cultured in an incubator controlled at 37°C and 5% CO ₂ using DMEM medium containing 10% FBS and 1% penicillinstreptomycin.

Cell viability measurements

RAW 264.7 cells were distributed in a 96-well plate at a concentration of ¹ As a positive control group, 1 ug/mL of lipopolysaccharide (LPS) was treated. After culturing for 24 hours, CCK-8 solution (10 mL/well) was added to each well and treated at 37°C for 2 hours to produce 450 mL. Absorbance was measured using an ELISA reader (TECAN, Mnnedorf, Switzerland) at nm wavelength.

The results are shown in Figure 1 below, and as shown in Figure 1, the safflower extract prepared in Preparation Example 1 showed a survival rate of more than 80% at all concentrations compared to the positive control, confirming that there was no cytotoxicity.

In the same manner as the cytotoxicity evaluation of the safflower extract (TE), the cytotoxicity evaluation of the Gondre extract (CE), Elephant herbacea extract (EE), Jeju wild rose extract (RE), Dalgae extract (DE), and Sanbigi extract (SE) was performed in the same manner. was carried out, and the experimental results showed a survival rate of more than 80% at all concentrations, confirming that there was no problem of cytotoxicity due to using the natural extract.

[Experimental Example 2: Experiment on the effect of controlling brain waves by olfactory stimulation of the composition of the present invention]

In order to confirm the brain wave control efficacy of the composition of the present invention (MX1 to MX8) containing the safflower extract (TE), a microwave mobile (MindWave Mobile) imported from NeuroSky, USA, was used as the brain wave measurement equipment, the manufacturer According to the instructions, this EEG meter was used by wearing it on the head like a headset.

This brain wave measuring device detects beta waves from concentration and excitement, and alpha waves from relaxation and stable emotions, and displays attention and meditation values between 0 and 100, respectively.

After selecting 17 healthy subjects who had never suffered from mental illness and remaining calm for 5 minutes, the above headset, an EEG measurement device, was placed on the subject's forehead, and EEG was measured for 2 minutes and the results were obtained. After spraying safflower extract (TE) on a test paper, the subject is asked to smell it for 2 minutes, and brain waves are simultaneously measured while smelling the smell, followed by a meditation value indicating the brain's stability index and brain concentration or tension. The attention value representing the index was analyzed. The values of attention and meditation range from 0 to 100, with 0 to 25 being a hypo index (unconcentrated or distracted) and 25 to 30 being a normal index (normal state). , 50 to 75 indicates an active index (active state), and 75 to 100 indicates a hyper index (excessive value).

When measuring the brain wave response with an electroencephalograph, the number of times concentration and meditation were in the ranges 0~25, 25~50, 50~75, and 75~100 for a certain period of time is counted. In this experiment, the subject is PX1. The number of times concentration and meditation were counted in each index area through an EEG meter while smelling, and the number of times concentration and meditation were counted in each index area through an EEG meter before stimulating the sense of smell with safflower extract (TE). The subtracted value was derived.

In order to compare the brain wave control effect through olfactory epithelial cell stimulation according to MX1 to MX8, the MX1(TE) value was fixed at 5, and MX2 to 8 were comparatively evaluated and expressed as an index. In [Table 3] below, the higher the number for each index, the higher the stimulation to the olfactory epithelial cells and the better the brain wave control effect.

MX1 MX2 MX3 MX4 MX5 MX6 MX7 MX8 Olfactory cell stimulation and brain wave regulation effect 5 4 4 6 7 8 8 6

(Unit: index)

Referring to Table 3, it can be seen that olfactory cell stimulation and brain wave regulation effects appear in the MX1 to 3 groups containing the single extracts, respectively, safflower extract (TE), safflower extract (CE), and eucalyptus extract (EE). . In addition, compared to the single extract, MX4 to MX8 contained in the form of a complex extract have better effects, and MX5 to 7 mixed in a preferred weight part have the best olfactory cell stimulation and brain wave control effects. .

[Experimental Example 3: Experiment on the effect of improving olfactory function, memory and cognitive function of the composition of the present invention]

To evaluate the effect of the composition of the present invention on improving olfactory function, memory, and cognitive function, an antioxidant experiment was conducted by increasing DPPH radical scavenging activity and antioxidant enzyme activity.

3-1. DPPH radical scavenging activity measurement

DPPH radical scavenging activity was used by dissolving safflower extract in DMSO to a concentration of 0.1 to 0.8 mg/mL, and the DPPH solution was prepared by mixing 1.5 mL of 3 mg of DPPH dissolved in 15 mL of ethanol, 3 mL of ethanol, and 0.5 mL of DMSO. did. As a positive control drug, L-ascorbic acid was prepared in 8 concentrations in the same manner.

DPPH radical scavenging ability was measured by mixing a sample dissolved in DMSO and a DPPH solution and reacting at room temperature for 10 minutes. Absorbance was measured at a wavelength of 517 nm using an ELISA reader (Tecan Group Ltd., Swizerland), and the DPPH radical scavenging ability was calculated using the following calculation formula. , the results are shown in Figure 2 below.

- Calculation formula: DPPH radical scavenging ability (%) = {1-(absorbance of sample treated group/absorbance of no additive group)}×100

Referring to Figure 2 below, it can be confirmed that the DPPH radical scavenging ability increases by the safflower extract (TE) of the present invention, and the DPPH radical scavenging ability increases in a concentration-dependent manner.

In the same manner as the experimental results of the safflower extract (TE), the DPPH scavenging activity of the compositions of the present invention (MX2 to 8) was performed. The same procedure was performed except that only 0.1 to 0.8 mg/mL of the safflower extract was changed to 0.8 mg/mL of each composition, and the experimental results of 0.8 mg/mL of the safflower extract were fixed to an index of 3, and the composition of the present invention ( The antioxidant activity of MX2 to 8) was confirmed.

MX1 MX2 MX3 MX4 MX5 MX6 MX7 MX8 DPPH radical scavenging activity 3 2 2 5 7 8 8 6

(Unit: index)

Referring to Table 4, it can be seen that the radical scavenging activity of MX2 and MX3, which include safflower extract (TE), which is a single extract, as well as safflower extract (CE) and safflower extract (EE), is lower than that of safflower extract. .

However, it can be seen that the activity is improved in the case of MX4 to MX8, which is a mixture of the above three natural extracts, and in the case of MX5 to MX7, the activity is even better, so that when mixed in a specific weight part, the activity is improved depending on the mixing of the active ingredients. It can be seen that a synergistic effect appears, showing an antioxidant effect through excellent DPPH radical scavenging activity.

3-2. Effect of increasing antioxidant enzyme activity

Sample preparation

In order to determine the effect of the composition of the present invention (MX1 to MX8) on antioxidant enzyme activity in RAW 264.7 cells induced by oxidative stress with LPS (1 ug/ml), the following experiment was performed using the method described in the existing literature. (Bradford MM., et al., Ann Biochem, 72, pp248-254, 1976; 2) Aebi H., et al., Academic. press., 150, p121, 1984; 3)Marklund S., et al., Eur. J. Biochem., 47, p469, 1974; 4)Lawrence RA., et al., Biochem. Biophys. Res. Comm., 71, p952, 1976; 5) Inger C., et al., Academic. press inc., 113, pp484-490, 1985).

Cells were injected and attached to a 100 mm dish (5 × 10 ⁶ cells/wells), treated with 50 ug/ml of the composition of the present invention (MX1 to MX8), cultured for 2 hours, and then LPS (1 µg/ml) was added for 20 cultured for some time. After removing the medium, the cells were washed twice with PBS (pH 7.4), and 1 ml of 50mM potassium phosphate buffer solution (pH 7.0) containing 1mM EDTA was added to collect the cells. This was sonicated three times for 5 seconds each under ice cooling, centrifuged at 4°C and 10,000 rpm for 20 minutes, and the cell supernatant was used to measure antioxidant enzyme activity.

Superoxide dismutase activity (SOD activity)

SOD activity was measured by autoxidation of pyrogallol according to the method of Marklund et al. (Marklund S., et al., Eur. J. Biochem., 47, p469, 1974)

10㎕ of cell extract, 1.1mM diethylene triamine pentacetic acid (DTPA), and 55.6mM Trizma base (pH 8.2) were added to a 96 well plate. 50㎕ of 6mM pyrogallol [in 10mM HCl] was added here, and the change in absorbance was measured at 405nm at 10 second intervals for 2 minutes. One unit of SOD activity was expressed as the amount of enzyme that inhibits pyrogallol oxidation by up to 50%.

Catalase activity

Catalase activity was measured by the method of Abei et al. (Aebi H., et al., Academic. press., 150, p121, 1984).

600 μl of 50mM phosphate buffer (pH 7.0) was added to 50 μl of cell extraction supernatant. 300 ㎕ of 30mM hydrogen peroxide (H ₂ O ₂ ) solution was added here, and the change in absorbance was measured at 240 nm at 10-second intervals for 2 minutes. As a control experiment, 300 ㎕ of 50mM phosphate buffer (pH 7.0) was added instead of the substrate H ₂ O ₂ , and other conditions were the same as above to measure the change in absorbance, and the standard curve was calculated using H ₂ O prepared by concentration. It was written using ₂ . The activity of the enzyme was defined as 1 unit of enzyme that decomposes 1 μM H ₂ O ₂ in 1 minute.

GSH-Px activity (GSH-peroxidase activity; GSH-px activity)

GSH-px activity was measured by the method of Lawrence et al. (Lawrence RA., et al., Biochem. Biophys. Res.Comm., 71, p952, 1976).

20 μl of cell supernatant was added to the reaction mixture [50 μl of 250mM potassium phosphate buffer (pH 7.0), 25 μl of 10mM EDTA, 25 μl of 10mM NaN3, 25 μl of 10mM GSH, 25 μl of 2mM NADPH, 50 μl of D.W. Add 0.83 units of glutathione reductase. Immediately after adding 25㎕ of 2.5mM H2O2, measure the change in absorbance at 340nm for 2 minutes at 10 second intervals. The standard was prepared by mixing NADPH with a mixture [50 μl of potassium phosphate buffer (pH 7.0), 25 μl of 10mM EDTA, 25 μl of 10mM NaN3, 125 μl of D.W. One unit of GSH-px activity is 1 nM NADPH per minute. It is expressed as the amount of enzyme oxidized.

The experimental results are comprehensively shown in Table 5 below.

Jeongsang-gun MX1 MX2 MX3 MX4 MX5 MX6 MX7 MX8 SOD (unit/mg protein) 0.04±0.01 0.08±0.03 0.07±0.02 0.07±0.01 0.09±0.01 0.11±0.01 0.12±0.01 0.11±0.01 0.10±0.01 CAT (umol/mg
protein/mi
n) 12.04±0.12 13.02±0.13 12.76±0.12 12.88±0.10 15.84±0.15 17.68±0.11 18.01±0.16 17.92±0.14 16.22±0.13 GSH-Px(unit/mgprotein) 0.77±0.03 0.80±0.02 0.79±0.02 0.79±0.03 0.83±0.03 0.86±0.02 0.88±0.03 0.88±0.03 0.84±0.02

(Unit: index)

Referring to Table 5, compared to the normal group, SOD, CAT and It can be seen that the activity of GSH-Px significantly increases.

In addition, in the case of MX4 to 9, which is a mixture of all three types of natural extracts, better antioxidant activity was confirmed, and in particular, in the case of MX5 to 7, which were mixed in a preferred weight part, the effect was even better, reducing SOD, It was confirmed that GSH-Px and CAT had excellent activation of antioxidant enzymes.

[Experimental Example 4: Cognitive function improvement effect of the composition of the present invention]

In order to confirm the cognitive function improvement and enhancement effect of the composition of the present invention (MX1 to 8), the following Y-maze and Morris water maze experiments were conducted.

4-1. Y-maze test

The Y-maze test was performed to evaluate spatial memory ability due to the memory improvement effect. The Y-maze test showed a memory improvement effect (changed behavioral ability) for a scopolamine-induced forgetfulness model. and number of entries) were evaluated.

First, 4 mg/kg of donepezil, a drug used to treat Alzheimer's disease, was used as a positive control group, and as an experimental sample, the compositions MX1 to 8 of the present invention were orally administered to mice at a dose of 100 mg/kg each 1 hour ago. , 30 minutes later, scopolamine (1 mg/kg, i.p., saline), a parasympathetic nerve inhibitor, was administered to induce memory impairment.

A memory test was conducted by performing a Y-maze experiment on the mouse groups administered each drug as described above. The Y-maze experiment is a form of measuring short-term memory and is a method for evaluating the ability to act sequentially. .

After designating each branch of the Y-shaped maze as A, B, and C, the mouse was carefully placed in the center of the three branches and allowed to move freely for 8 minutes, and then the branch the mouse entered was recorded. At this time, it was limited to cases where the tail completely entered, and cases where it re-entered the same branch were also recorded. If three different branches are entered one after another, one point (actual alteration) is awarded. Alteration behavior is defined as being included in all three without overlapping, and was calculated using the formula below.

Alteration power (%) = actual alternation/maximum alternation Х 100

(maximum alternation = total number of entries - 2)

An increase in the ability to change behavior means that learning and memory are restored. For objective comparative analysis, each example was evaluated on an index of 1 to 10 compared to the positive control group treated with scopolamine, and the results are shown in Table 6 below. For each index, the higher the number, the more effective it is.

4-2. Morris water maze experiment

In order to confirm the effect of improving and enhancing the memory of experimental animals for the memory loss animal group (control group) and each example due to the administration of scopolamine, a passive avoidance test was performed. A circular platform was placed in the center of one quadrant of a circular tank with a diameter of 120 cm and a height of 50 cm in a large room, and the level of water was filled to be 2 cm higher than the platform, and the temperature was maintained at 23 ± 2 degrees.

During the experiment, 40 mL of artificial food coloring was mixed in the tank to make the platform invisible, and a long-term memory test was performed. The movements of the animals in the tank were monitored using a video tracking system (EthoVision, Noldus, Netherlands).

One day before the start of the experiment, they were allowed to swim freely for 60 seconds in a tank without a platform to adapt to the situation, and then cognitive tests were conducted four times for 60 seconds each day for five days. During daily adaptation training, they were placed in one of three locations in a random order. The platform was positioned in the middle of a specific quadrant, equidistant from the boundary and center of the tank. On the first and second days, the first two training sessions included finding the platform. For each training, the escape time to find the hidden platform was recorded, and if the participant could not find it, the experimenter guided them to the platform for 10 seconds to remember it.

If they found the platform but did not stay for 10 seconds, they were instructed to stay until the total time on the platform reached 10 seconds. On the 6th day of the experiment, a probe test is performed. The platform is removed and the subjects swim for 60 seconds, a total of 2 times during the day. The number of times the platform was passed was recorded.

The results of the positive control group and each example were compared and evaluated based on the value on the 5th day. The results of each example were evaluated on an index of 1 to 10, with the lower the number, the better the effect. The results are shown in Table 6 below.

Con MX1 MX2 MX3 MX4 MX5 MX6 MX7 MX8 Y maze test One 3 3 4 6 7 8 8 6 Morris water maze 10 7 8 8 6 4 3 3 6

(Unit: index)

Referring to Table 6 above, it can be seen that MX1 to 3, which include safflower extract (TE), chamfer extract (CE), and eucalyptus extract (EE), respectively, show an effect of improving cognitive function.

In addition, it can be seen from the experimental results that the effect is further improved in the case of MX4 to MX8 mixed with all three types of natural products, and the activity is further increased in the case of MX5 to MX7 mixed in a preferred weight part composition. You can.

Therefore, it was confirmed that cognitive function improvement activity could be confirmed by a single extract and that even better activity could be shown by a mixed composition.

[Experimental Example 5: Experimental effect of the composition of the present invention (MX9 to 16)]

The effect of adding natural products was confirmed based on the results of experiments on the olfactory function, memory, and cognitive function improvement activities of compositions made of single or mixed compositions of safflower extract (TE), safflower extract (CE), and eucalyptus extract (EE). Additional experiments were conducted for this purpose.

The experiments of Experimental Examples 2 to 4 were conducted in the same manner, and for comparison of the results, the experimental results of MX6, which had the best effect, were fixed at an index of 5, and the resulting values were compared and expressed as an index of 1 to 10.

In the case of antioxidant activity, brain wave control effect experiments by olfactory stimulation, and Y maze test experiments, the larger the index value, the better, and in the case of Morris water maze, the smaller the index value, the better the effect.

The results are comprehensively shown in Table 7 below.

MX6 MX9 MX10 MX11 MX12 MX13 MX14 MX15 MX16 antioxidant activity 5.0 6.0 5.5 5.5 6.5 8.0 9.0 9.0 7.0 Brain wave control effect experiment by olfactory stimulation 5.0 6.0 5.5 6.0 6.5 8.0 9.0 8.5 7.0 Y maze test 5.0 5.5 5.5 5.5 7.0 8.0 8.5 8.5 7.0 Morris water maze 5.0 4.0 4.5 4.5 3.0 2.0 1.5 1.5 3.0

(Unit: index)

Referring to Table 7 above, it was confirmed that improved antioxidant activity, brain wave regulation effect testing, and cognitive function improvement effects could be confirmed in the case of MX9 to MX16 compared to MX6.

It can be confirmed that this is due to the Jeju wild rose extract (RE), snail extract (DE), and wild birch extract (SE).

Specifically, in the case of MX9 to MX11, which additionally contain Jeju wild rose extract (RE), wild rose extract (DE), and wild birch extract (SE) in the form of single extracts, the composition is more effective than the composition (MX6) that does not contain them. It was confirmed that excellent activity can be exhibited, and in the case of MX12 to MX16, which are a mixture of all of these compositions, it can be seen that the activity is further improved.

This is a synergistic effect due to the combined use of single extracts, and it can be seen that the activity is the best in the case of MX13 to MX15 mixed in a specific weight composition rather than simply mixed.

That is, based on 100 parts by weight of safflower extract, 20 to 40 parts by weight of Gondre extract, 20 to 40 parts by weight of Gamancho extract, 5 to 15 parts by weight of Jeju starling extract, 1 to 10 parts by weight of Dalgae extract, and 1 to 10 parts by weight of Sanbigar extract. By including it in parts by weight, the improvement of olfactory function can be confirmed through high olfactory cell stimulation through experiments on DPPH radical scavenging activity, antioxidant effect through increasing the activity of antioxidant substances (SOD, GSH-Px, CAT), and brain wave regulation effect by olfactory stimulation. It was confirmed that the brain wave control effect is possible through this. In addition, cognitive function improvement activity can be confirmed through the Y maze test and Morris water maze test, showing that the composition of the present invention has an effect of improving olfactory function, memory, and cognitive function.

[Experimental Example 6: Effect of improving palatability of the composition of the present invention]

Tea drinks containing each of the above complex compositions (MX1, MX2, MX3, MX6, MX9 to 16) were prepared, and 30 adult men and women in their 20s to 60s were tasted and the aroma and taste were evaluated. The preference was evaluated using an index of 10. For relative evaluation, the MX1(TE) of the present invention extracted by immersion in water was fixed to an index of 3 and evaluated as a relative index value. The results were synthesized and averaged, and then rounded to two decimal places to obtain a comprehensive result in Table 8 below. It is expressed as

MX1 MX2 MX3 MX6 MX9 MX10 MX11 MX12 MX13 MX14 MX15 MX16 taste 3.0 3.0 4.0 5.0 7.0 7.5 7.0 8.0 9.0 9.0 9.5 8.0 incense 3.0 3.5 3.0 5.0 7.5 7.0 7.0 8.5 9.0 9.5 9.5 8.5 Synthesis
preference 3.0 3.3 3.5 5.0 7.3 7.3 7.0 8.3 9.0 9.3 9.5 8.3

(Unit: index)

Referring to Table 8, compared to the compositions (MX1 to 3) containing only the safflower extract (TE), chamfer extract (CE), or eucalyptus extract (EE) of the present invention, the preference for MX6 containing all of the above extracts was slightly lower. You can see that it is rising.

However, in the case of MX9 to 11, which further include Jeju wild rose extract (RE), moongave extract (DE), and wild birch extract (SE), the natural product has an index value of 7.0 or more, so that each extract is unique by mixing the natural extracts. It can be seen that the preference for taste and aroma has improved by neutralizing the scent, and in the case of MX12 to MX16, which includes all of the Jeju stargae, moongae, and mountain birch, an index value of 8.0 or more is shown, so that when all of the above natural products are mixed, the present invention It can be seen that the preference of the composition is improved.

In particular, based on 100 parts by weight of safflower extract (TE), which is a preferred weight portion, 20 to 40 parts by weight of Gondre extract (CE), 20 to 40 parts by weight of Elephant herbacea extract (EE), 5 to 15 parts by weight of Jeju wild rose extract (RE), It can be seen that when mixing 1 to 10 parts by weight of Dalgae extract (DE) and 1 to 10 parts by weight of Sardice extract (SE), the overall preference for taste and aroma is the best, making it possible to provide a composition with high preference.

Therefore, the composition containing the above mixed composition has no problems with side effects because it contains natural extracts, and has excellent taste and aroma evaluation while exhibiting effects on olfactory function, memory, and cognitive function, making it a food composition and functional food composition with high functionality and preference. Alternatively, it was confirmed that it was possible to provide a tablet-type functional food composition.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements made by those skilled in the art using the basic concept of the present invention defined in the following claims are also possible. falls within the scope of rights.

Claims (7)

Contains safflower extract as an active ingredient
Composition for improving olfactory function, memory and cognitive function. According to clause 1,
The composition exhibits effects of improving olfactory function, memory, and cognitive function through antioxidant activity.
Composition for improving olfactory function, memory and cognitive function. According to clause 2,
The antioxidant activity is due to antioxidant substances including SOD (Superoxide dismutase), GSH-Px (glutathione peroxidase), and CAT (Catalase).
Composition for improving olfactory function, memory and cognitive function. According to clause 1,
The extract is extracted using an extraction solvent selected from the group consisting of water, C ₁ to C ₆ lower alcohols, and mixtures thereof.
Composition for improving olfactory function, memory and cognitive function. A composition comprising a composition for improving olfactory function, memory and cognitive function according to any one of claims 1 to 4.
Food composition for improving olfactory function, memory and cognitive function. A composition comprising a composition for improving olfactory function, memory and cognitive function according to any one of claims 1 to 4.
Functional food composition for improving olfactory function, memory and cognitive function. Comprising a composition according to any one of claims 1 to 4 and a dextrin,
The composition exhibits an improvement effect on symptoms selected from the group consisting of memory loss, forgetfulness, cognitive decline, learning disability, loss of concentration, loss of discernment, and combinations thereof.
Tablet-type functional food composition.