WO2004077963A1 - 植物加工物及びその製造法 - Google Patents
植物加工物及びその製造法 Download PDFInfo
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- WO2004077963A1 WO2004077963A1 PCT/JP2004/002627 JP2004002627W WO2004077963A1 WO 2004077963 A1 WO2004077963 A1 WO 2004077963A1 JP 2004002627 W JP2004002627 W JP 2004002627W WO 2004077963 A1 WO2004077963 A1 WO 2004077963A1
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- Prior art keywords
- garlic
- plant product
- processed plant
- processed
- product
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/12—Antihypertensives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/04—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing vitamins, antibiotics, other medicaments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Definitions
- the present invention relates to a novel processed product of a plant of the genus Allium, a method for producing the same, and use thereof.
- the garlic, evening onion, rattsukiyou, leek and green onion which have been used as foods or pharmaceuticals, have been used since ancient times.
- the anti-diabetes, hyperlipidemia prevention, radish, Chinese chive and leek are expected to have efficacy and effects such as intestinal regulation and recovery from fatigue.
- the present invention relates to a plant processed product from which an odor, a stimulating substance or a stimulant precursor is removed and the content of a useful substance is increased, a method for producing the same, a pharmaceutical product, a health food, and a seasoning using the processed product. Or to provide feed.
- the present inventors have conducted intensive studies and found that plants of the genus Allium were allowed to stand for 1 week or more under hypoxic or anoxic conditions at 1 ° C to 40 ° C.
- the present inventors have found that the odor and irritation characteristic of plants of the genus Allium are alleviated, and that the production of useful substances such as araminobutyric acid and S-arylcysteine is promoted, thereby completing the present invention.
- the present invention provides a processed plant product obtained by allowing a plant of the genus Allium to stand in a low oxygen or anoxic condition for 1 week or more without coexisting with a medium under conditions of 1 to 4 Ot :. Things.
- the present invention also provides a pharmaceutical, a health food, a seasoning, or a feed containing the processed plant product or an extract thereof as an active ingredient.
- the present invention also provides a prophylactic or therapeutic agent for hypertension, comprising the processed plant product or an extract thereof as an active ingredient.
- the present invention provides a plant processed product characterized by leaving an Arium genus plant in a low oxygen or anoxic state under a condition of 1 ° C to 40 ° C for 1 week or more without coexisting with a medium. It provides a manufacturing method.
- the present invention also provides use of the processed plant product or its extract for producing a preventive or therapeutic agent for hypertension.
- the present invention relates to a plant processed product obtained by leaving an Arium genus plant in a low-oxygen or anoxic condition at 1 ° C. to 40 ° C. for 1 week or more without coexisting with a medium, or an extract thereof. It is intended to provide a method for treating hypertension, which comprises administering a substance.
- the processed plant product of the present invention contains almost no irritating substances and uses no medium in the process of processing, so that the active ingredient is retained, and furthermore, amino-butyric acid and
- the processed plant product of the present invention is useful as a pharmaceutical, a health food, or the like, or as a raw material thereof.
- FIG. 1 is a diagram showing the results of a blood pressure increase suppression test using SHR rats.
- III 2 is a diagram showing the results of a blood pressure lowering test using SHR rats.
- the processed plant product of the present invention is obtained by leaving a 7 genus plant in a low oxygen or anoxic condition at 1 to 40 ° C. for 1 week or more without coexisting with a medium.
- Garium plants include garlic Wlim sativum I.) and evening onion W1 ium cepa), rattlefish Wlium chinense), leek Wlium tuberosui), leek Wliwn fistulosui) and the like. In the present invention, all or a part of these plants can be used, and among them, garlic, evening onion, and radish bulbs are preferred, and garlic bulbs are particularly preferred. These may be used alone or as a mixture of two or more.
- a bulb is a leaf with a leaf-like shape that is deformed and thickened into a short stem, and is called a lateral bulb or rhizome. Bulbs can be divided into scales, roots can be removed and, if necessary, washed, moulted and dried. In addition, cut, crushed, or fragmented products can be used, but it is preferable to use the bulbs or scales as they are because they may cause a rapid enzymatic reaction or chemical reaction.
- Hypoxia is a state that is lower than the oxygen concentration in the normal atmosphere. This concentration is the concentration of oxygen at which obligate aerobic bacteria containing most power bacteria cannot grow, and the growth of facultative anaerobic bacteria such as microaerobic bacteria such as Streptococcus sp. It does not interfere.
- anoxic state refers to a state in which obligate anaerobic bacteria such as Clos tridium can proliferate. can do. Further, even without performing the deoxygenation treatment, the plants or microorganisms used for processing may be brought into a low oxygen or anoxic state as a result of the aerobic respiration activity.
- a method of removing oxygen with a deoxidizer such as iron powder or a method of removing part of the air in a container with a gas that does not contain molecular oxygen.
- the gas containing no molecular oxygen is not particularly limited, such as a single gas or a mixed gas, but nitrogen, carbon dioxide, argon, or ethylene, which is easy and inexpensive to operate, can be used.
- Microorganisms that can survive or grow in a hypoxic or anoxic state may be present from the start of standing or may be added during standing.
- the container through which gas does not flow is not particularly limited, but a glass container, a metal container made of iron, aluminum, stainless steel, etc., a ceramic or porcelain container, a low oxygen permeable plastic bag or container, or the like is used. be able to. In particular, glass containers, metal containers, ceramic containers, and the like that can completely block the flow of gas are preferable.
- the standing temperature is preferably set to 1 ° (: to 40 ° C, particularly preferably 5 ° C to 37 ° C).
- the standing period refers to the period required for the change in the color of the plant, the increase in useful substances, and the reduction or disappearance of odorous or irritating substances, and depends on the storage temperature. In general, the higher the storage temperature, the shorter the storage period, and the lower the storage temperature, the longer the storage period.
- the standing temperature is set at 1 to 40, the processed plant product of the present invention can be obtained by leaving the mixture for one week or more. Further, under such conditions, it may be left for 1 year or more, but it is preferable to leave it for 1 week to 1 year, and it is more preferable to leave it at 5 ° C. to 37 for 2 weeks to 6 months. .
- All of the above steps are performed in a state where the medium does not contact and coexist. That is, a state in which a liquid such as water or alcohol serving as a medium, or a semi-solid such as bran or miso is not contained in addition to an Arium genus plant or an additive for reducing oxygen or oxygen. Alternatively, it is performed in a state where the workpiece does not come into contact with the workpiece.
- the processed plant product of the present invention can be obtained. If necessary, the processed plant product may be crushed together with a suitable medium to form a crushed mixture. You can also.
- the extract of the processed plant product of the present invention can be prepared by extracting the processed plant product as it is, or after shearing, crushing, and pulverizing the resultant, together with an appropriate medium.
- Suitable media used in the preparation of the above crushed mixtures and extracts include food additives And a solvent generally used as a pharmaceutical raw material.
- a solvent generally used as a pharmaceutical raw material.
- the extraction conditions are not particularly limited, but it is preferable to perform extraction with 5 to 95% aqueous ethanol at 1 to 70 ° C for 1 hour or more.
- the obtained extract can be purified by any means such as filtration, chromatography and ultrafiltration as needed.
- the crushed mixture and extract thus obtained should be concentrated and dried by any means such as vacuum concentration, freeze drying, heat drying such as fluidized bed drying or tray drying, or spray drying as necessary. If necessary, a substrate generally used as an excipient such as microcrystalline cellulose can be appropriately added in the process of crushing, concentration, and drying.
- garlic is put in a stainless steel container as a bulb, left standing at 20 to 35 ° C for 1 month in a sealed state, and then subjected to crushing treatment and sterilization. After that, powdered by spray drying may be mentioned.
- the thus-obtained plant-processed product or extract thereof of the present invention reduces or eliminates the odor characteristic of plants of the genus Arium and significantly reduces the content of irritants and precursors thereof compared to the source plant Have been.
- the content of useful components such as aminoaminobutyric acid and S-arylcysteine is increasing (Example).
- aminobutyric acid is an amino acid having an effect of suppressing blood pressure elevation.
- the processed garlic product of the present invention was taken into a blood pressure rat, a marked effect of suppressing blood pressure elevation was observed. It was confirmed (test example).
- S-arylcysteine is a characteristic sulfur-containing amino acid derived from garlic.It has antioxidant properties and suppresses lipid peroxidation (Plant a Med., 60, 417-420 (1994), Journal of Nutrition) 131 (3 Supplement): l l00S-1105S (2001)) Protection (Phytother. Res. 3.50-53 (1989)), neuronal activation (Neurochemical Research; 22 (12), 1449 (1997)), cancer prevention (Cancer Res .; 50, 5084 (1990)), etc. Since it is known to have the pharmacological action of the present invention, it is considered that the pharmacological action is more effectively exerted in the processed plant product or the extract thereof of the present invention.
- the processed plant product or the extract thereof of the present invention may be a drug that exerts the above-mentioned pharmacological action by mixing one or two or more thereof and adding as it is or another pharmaceutically acceptable carrier. And various preparations such as health foods, seasonings and feeds. Among them, use as a pharmaceutical or health food for prevention or treatment of hypertension is particularly preferable.
- the formulation is not particularly limited, and powders, solutions, capsules, suspensions, emulsions, syrups, elixirs, granules, pills, tablets, troches, limonades, depending on the intended use, Or parenteral preparations such as injections.
- Pharmaceutically acceptable carriers include, for example, lactose, sucrose, sodium chloride, glucose, urea, starch, excipients such as calcium carbonate, kaolin, crystalline cellulose, and caicic acid, water, ethanol, propanol, and glucose.
- the amount of the processed plant product or its extract to be incorporated into the above-mentioned various preparations varies depending on the patient's symptoms, age, body weight, etc., but is usually 0.1 to 0.1% as a dry plant preparation per adult per day. It is about 50 mg / kg, preferably about 0.2 to 5 mg / kg.
- the garlic bulb weighing about 50 g was put in a glass container having a container capacity of about 100 O mL without removing the outer skin, sealed, and allowed to stand at room temperature for about one month. Thereafter, the garlic was taken out, the outer skin was removed, about 10 g was weighed, and homogenized with about 3 OmL of a 5% trichloromouth acetic acid solution to obtain a 5 OmL constant volume. Take 1 mL of this solution and dilute with 5% Tric acetic acid solution to make 1 O mL. A portion of this solution was filtered through a membrane filter, and the content of S-arylcysteine sulfoxide (ariin), S-arylcysteine and ⁇ -ryminobutyric acid in the filtrate was quantified.
- ariin S-arylcysteine sulfoxide
- each amino acid was performed by Bosvelt ion exchange high performance liquid chromatography using orthophthalaldehyde as a labeling reagent. For detection, a fluorescence detector was used. The calibration curve was prepared by previously synthesizing each target amino acid and preparing it as a standard solution.
- a garlic bulb of about 6 kg in weight was placed in a glass container having a capacity of about 10 L without removing the outer skin, sealed, and allowed to stand at room temperature for about 3 months. Then, the garlic was taken out and analyzed for S-arylcysteine sulfoxide (ariin), S-arylcysteine and T-aminobutyric acid in the same manner as in Example 1.
- ariin S-arylcysteine sulfoxide
- S-arylcysteine S-arylcysteine and T-aminobutyric acid
- a garlic sphere weighing about 50 g was placed in a glass container having a container capacity of about 50 O mL without removing the outer skin, sealed, and allowed to stand at 4 ° C for about 8 years. Thereafter, garlic was taken out and analyzed for S-arylcysteine sulfoxide (ariin), S-arylcysteine and a-aminobutyric acid in the same manner as in Example 1.
- ariin S-arylcysteine sulfoxide
- S-arylcysteine S-arylcysteine and a-aminobutyric acid
- Table 1 shows the analysis results of Examples 1 to 7 and Comparative Example 1.
- the characteristic ingredient of raw garlic and the precursor of the stimulating substance were used. Rein disappeared, and an increase in useful substances such as S-arylcysteine and aminoaminobutyric acid was observed.
- SHR rats (spontaneously hypertensive rats) contain MF diet (Oriental yeast) containing 2% salt as a control group, 2% salt as a Garlic group, and 4% of dried and crushed garlic obtained in Example 12.
- the MF diet was ingested from the age of 6 weeks, and changes in blood pressure increase every 2 weeks were observed until the age of 16 weeks.
- the measurement was performed by wrapping the rat in a retention pocket, keeping it at a constant temperature for about 20 minutes, and measuring the systolic blood pressure (SBP) by the taU-cuif method using a non-invasive automatic blood pressure measurement device BP-98A (Softron Corporation). It measured using. Measurements were taken between 14 and 16 o'clock when the individual's blood pressure stabilized. The results are shown in Figure 1.
- SBP systolic blood pressure
- SHR rats serum hypertensive rats
- AIN 93 G powder diet Oriental yeast 3 ⁇ 4
- AIN 93 G diet was taken from the age of 12 weeks when blood pressure increased and became almost stable 2 Changes in blood pressure every 2 weeks until the age of 2 weeks were measured in the same manner as in Test Example 1. . The result is shown in figure 2.
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Abstract
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Priority Applications (1)
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JP2005503066A JPWO2004077963A1 (ja) | 2003-03-04 | 2004-03-03 | 植物加工物及びその製造法 |
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JP2003056472 | 2003-03-04 | ||
JP2003-056472 | 2003-03-04 |
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Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007016026A (ja) * | 2005-06-10 | 2007-01-25 | Kenko Kazoku:Kk | ニンニク成分を含有する高血圧の予防及び/又は治療用組成物 |
JP2007045753A (ja) * | 2005-08-10 | 2007-02-22 | Kenko Kazoku:Kk | ニンニク成分を含有する高血圧の予防及び/又は治療用組成物 |
JP2008099656A (ja) * | 2006-10-21 | 2008-05-01 | Mikio Kuzuu | ムチン含有飲料 |
JP2014118499A (ja) * | 2012-12-17 | 2014-06-30 | Shokukobo Nodaya:Kk | ニンニク皮を用いた活性酸素消去剤、動物用飼料、及びその製造方法 |
JP2016021925A (ja) * | 2014-07-22 | 2016-02-08 | 有限会社柏崎青果 | 野菜加工品及びその製造方法 |
WO2016199885A1 (ja) * | 2015-06-12 | 2016-12-15 | 湧永製薬株式会社 | 血圧降下剤 |
JP2017043592A (ja) * | 2015-08-30 | 2017-03-02 | 柴田 悟 | ニンニク等及び低塩分濃度の味噌を含有する組成物 |
JP2021070640A (ja) * | 2019-10-29 | 2021-05-06 | 興和株式会社 | 液状又は半固形状の組成物 |
JP2021070639A (ja) * | 2019-10-29 | 2021-05-06 | 興和株式会社 | 組成物 |
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JPH0513569A (ja) * | 1991-07-02 | 1993-01-22 | Nec Yamagata Ltd | 半導体装置 |
JPH06256387A (ja) * | 1991-06-14 | 1994-09-13 | Suetsuna Yoko | 新規なペプチド、その製法およびそれを有効成分とする 血圧降下剤 |
JPH06335360A (ja) * | 1993-03-02 | 1994-12-06 | Ajinomoto Co Inc | 無臭にんにくの製造法 |
JP2002176947A (ja) * | 2000-12-13 | 2002-06-25 | Ajinomoto Co Inc | にんにく臭の抑制されたにんにく含有食品 |
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2004
- 2004-03-03 WO PCT/JP2004/002627 patent/WO2004077963A1/ja active Application Filing
- 2004-03-03 JP JP2005503066A patent/JPWO2004077963A1/ja active Pending
Patent Citations (4)
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JPH06256387A (ja) * | 1991-06-14 | 1994-09-13 | Suetsuna Yoko | 新規なペプチド、その製法およびそれを有効成分とする 血圧降下剤 |
JPH0513569A (ja) * | 1991-07-02 | 1993-01-22 | Nec Yamagata Ltd | 半導体装置 |
JPH06335360A (ja) * | 1993-03-02 | 1994-12-06 | Ajinomoto Co Inc | 無臭にんにくの製造法 |
JP2002176947A (ja) * | 2000-12-13 | 2002-06-25 | Ajinomoto Co Inc | にんにく臭の抑制されたにんにく含有食品 |
Cited By (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007016026A (ja) * | 2005-06-10 | 2007-01-25 | Kenko Kazoku:Kk | ニンニク成分を含有する高血圧の予防及び/又は治療用組成物 |
JP2007045753A (ja) * | 2005-08-10 | 2007-02-22 | Kenko Kazoku:Kk | ニンニク成分を含有する高血圧の予防及び/又は治療用組成物 |
JP2008099656A (ja) * | 2006-10-21 | 2008-05-01 | Mikio Kuzuu | ムチン含有飲料 |
JP2014118499A (ja) * | 2012-12-17 | 2014-06-30 | Shokukobo Nodaya:Kk | ニンニク皮を用いた活性酸素消去剤、動物用飼料、及びその製造方法 |
JP2016021925A (ja) * | 2014-07-22 | 2016-02-08 | 有限会社柏崎青果 | 野菜加工品及びその製造方法 |
AU2016275642B2 (en) * | 2015-06-12 | 2020-04-30 | Wakunaga Pharmaceutical Co., Ltd. | Antihypertensive agent |
JPWO2016199885A1 (ja) * | 2015-06-12 | 2018-03-29 | 湧永製薬株式会社 | 血圧降下剤 |
US10363234B2 (en) | 2015-06-12 | 2019-07-30 | Wakunaga Pharmaceutical Co., Ltd. | Antihypertensive agent |
WO2016199885A1 (ja) * | 2015-06-12 | 2016-12-15 | 湧永製薬株式会社 | 血圧降下剤 |
AU2016275642C1 (en) * | 2015-06-12 | 2020-09-17 | Wakunaga Pharmaceutical Co., Ltd. | Antihypertensive agent |
JP2017043592A (ja) * | 2015-08-30 | 2017-03-02 | 柴田 悟 | ニンニク等及び低塩分濃度の味噌を含有する組成物 |
JP2021070640A (ja) * | 2019-10-29 | 2021-05-06 | 興和株式会社 | 液状又は半固形状の組成物 |
JP2021070639A (ja) * | 2019-10-29 | 2021-05-06 | 興和株式会社 | 組成物 |
JP7460352B2 (ja) | 2019-10-29 | 2024-04-02 | 興和株式会社 | 液状又は半固形状の組成物 |
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