WO2006033496A1 - Functional composition for the prevention and alleviation of hangover - Google Patents

Functional composition for the prevention and alleviation of hangover Download PDF

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Publication number
WO2006033496A1
WO2006033496A1 PCT/KR2004/002458 KR2004002458W WO2006033496A1 WO 2006033496 A1 WO2006033496 A1 WO 2006033496A1 KR 2004002458 W KR2004002458 W KR 2004002458W WO 2006033496 A1 WO2006033496 A1 WO 2006033496A1
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WO
WIPO (PCT)
Prior art keywords
extract
vitamin
food
group
hangover
Prior art date
Application number
PCT/KR2004/002458
Other languages
French (fr)
Inventor
Young Kyun Koh
Seung Sook Lee
Original Assignee
Ben's Lab Co., Ltd.
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Filing date
Publication date
Application filed by Ben's Lab Co., Ltd. filed Critical Ben's Lab Co., Ltd.
Priority to PCT/KR2004/002458 priority Critical patent/WO2006033496A1/en
Publication of WO2006033496A1 publication Critical patent/WO2006033496A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea

Definitions

  • the present invention relates to a functional composition comprising a complex herb extract having preventing and alleviating activity of hangover.
  • the present invention relates to a functional composition comprising a complex herb extract having preventing and improving activity of hangover, and especially, a composition essentially comprising the complex herb extract of aloe vera gel, green tea leave, mugwort, pine needles, asparagus and dropwort for the prevention and al ⁇ leviation of hangover .
  • the present invention provides a functional composition essentially comprising the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component for the prevention and al ⁇ leviation of and hangover.
  • the present invention also provides a health care food or food additive comprising above described ingredients as a main component for the prevention and alleviation of hangover.
  • a functional composition essentially comprising at least one combination selected from the group consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component for the prevention and alleviation of hangover.
  • the combination selected from the group consisting of the Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic acid
  • 1 2 3 12 can be further added to the combination of main component described above as an al ⁇ ternative component.
  • It is an another object of the present invention to provide a functional composition comprising the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component; and Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic acid for the
  • the present invention provides a functional composition wherein the ratio of main component is 20-50 % (w/w) a loe vera gel extract, 10-30%(w/w) green tea leave extract, 5-15%(w/w) mugwort extract, 0.5-5%(w/w) pine needles extract, l-10%(w/w) asparagus extract and 0.5-5%(w/w) dropwort extract; and the ratio of alternative component is 0.5-5 % (w/w) Acan ⁇ thopanacis cortex extract, 0.5-5%(w/w) Chinese quince extract, 0.5-5%(w/w) ginger extract, 0.5-5%(w/w) onion extract and l-30%(w/w) vitamin mixture .
  • extract' means 'the extract' soluble in water, lower alcohol such as methanol, ethanol or butanol and the mixture thereof, preferably, water.
  • an inventive extract of the present invention may be prepared in accordance with the following preferred embodiment.
  • the inventive crude extract of the present invention can be prepared by follows; each aloe vera gel, green tea leave, mugwort, pine needles, asparagus, drop wort, Acan ⁇ thopanacis cortex , Chinese quince, ginger and onion is dried, cut, crushed and mixed with 2 to 20-fold, preferably, 3 to 7-fold volume of distilled water, lower alcohols such as ethanol, butanol and the like, or the mixtures thereof, preferably water; the solution is treated with hot water at the temperature ranging from 20 to 100 0 C, preferably from 60 to 80 0 C, for the period ranging from 0.5 to 48 hours, preferably 1 hour to 24 hours with extracting method by the extraction with hot water, cold water, reflux extraction, or ultra-sonication extraction with 1 to 5 times, preferably 2 to 3 times, consecutively; the residue is filtered to obtain the supernatant to be concentrated with rotary evaporator, at the temperature ranging from 20 to 100 0 C, preferably from 20 to 70 0 C and then dried by
  • the present invention to also provide a functional composition
  • a functional composition comprising the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract prepared by above described method , as a main component; and Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B i
  • the term 'a sitologically acceptable additive' defined herein means 'any substance the intended use which results or may reasonably be expected to result-directly or indirectly4n its becoming a component or otherwise affecting the characteristics of any food', for example, thickening agent, maturing agent, bleaching agent, se- questerants, humectant, anticaking agent, clarifying agents, curing agent, emulsifier, stabilizer, thickner, bases and acid, foaming agents, nutrients, coloring agent, flavoring agent, sweetner, preservative agent, antioxidant, etc, which shall be explained in detail as follows.
  • a substance is added to a food for a specific purpose in that food, it is referred to as a direct additive and indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling.
  • Above described health food comprising at least one combination selected from the group consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component, and at least one combination selected from the group consisting of Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic acid for the prevention and al-
  • Above described health food comprises confectionary, ice cream, meat processed foodstuff, fish processed foodstuff, bean-curd product, jelly product, edible oil, noodle product, beverages, tea product, heath care food, nutrient food, seasoning foodstuff, ginseng product, kimchi or sated food, dried meat or fish food and the like.
  • the health food of the present invention comprises above extracts as 0.01 to 95 %, preferably 1 to 80 % by weight based on the total weight of the composition.
  • Above described health food comprise health food, health beverage etc, and may be used as a form of powder, granule, tablet, liquid, chewing tablet, capsule, beverage etc.
  • examples of addable food comprising above extracts of the present invention are e.g., various food, beverage, gum, vitamin complex, health improving food and the like, and can be used as powder, granule, tablet, chewing tablet, capsule or beverage etc.
  • Above described composition therein can be added to food, additive or beverage, wherein the amount of above described extract in food or beverage may generally range from about 0.1 to 95 w/w %, preferably 1 to 80 w/w % of total weight of food for the health food composition and 1 to 30g, preferably 3 to 1Og on the ratio of 100ml of the health beverage composition.
  • the health beverage composition of present invention contains above described extract as an essential component in the indicated ratio
  • the other component can be various deodorant or natural carbohydrate etc.
  • the other component can be various deodorant or natural carbohydrate etc.
  • natural carbohydrate are monosaccharide such as glucose, fructose etc.; disaccharide such as maltose, sucrose etc; conventional sugar such as dextrin, cy- clodextrin; and sugar alcohol such as xylitol, and erythritol etc.
  • natural deodorant such as taumatin, stevia extract such as levaudioside A, glycyrrhizin et al., and synthetic deodorant such as saccharin, aspartam et al.
  • the amount of above described natural car ⁇ bohydrate is generally ranges from about 1 to 2Og, preferably 5 to 12g in the ratio of 100 ml of present beverage composition.
  • the other components than aforementioned composition are various nutrients, a vitamin, a mineral or an electrolyte, synthetic flavoring agent, a coloring agent and improving agent in case of cheese chocolate et al., pectic acid and the salt thereof, alginic acid and the salt thereof, organic acid, protective colloidal adhesive, pH controlling agent, stabilizer, a preservative, glycerin, alcohol, carbonizing agent used in carbonate beverage et al.
  • the other component than aforementioned ones may be fruit juice for preparing natural fruit juice, fruit juice beverage and vegetable beverage, wherein the component can be used independently or in combination.
  • the ratio of the components is not so important but is generally range from about 0 to 20 w/w % per 100 w/w % present composition.
  • Examples of addable food comprising afore ⁇ mentioned extract therein are various food, beverage, gum, vitamin complex, health improving food and the like.
  • the inventive composition may additionally comprise one or more than one of organic acid, such as citric acid, fumaric acid, adipic acid, lactic acid, malic acid; phosphate, such as phosphate, sodium phosphate, potassium phosphate, acid py ⁇ rophosphate, polyphosphate; natural antioxidants, such as polyphenol, catechin, ⁇ - tocopherol, rosemary extract, vitamin C, green tea extract, licorice root extract, chitosan, tannic acid, phytic acid etc.
  • organic acid such as citric acid, fumaric acid, adipic acid, lactic acid, malic acid
  • phosphate such as phosphate, sodium phosphate, potassium phosphate, acid py ⁇ rophosphate, polyphosphate
  • natural antioxidants such as polyphenol, catechin, ⁇ - tocopherol, rosemary extract, vitamin C, green tea extract, licorice root extract, chitosan, tannic acid, phytic acid etc.
  • the above extract of the present composition may be 20 to 90 % high concentrated liquid, power or granule.
  • the above extract of the present composition can comprise additionally one or more than one of lactose, casein, dextrose, glucose, sucrose and sorbitol.
  • the present invention there is also provided a using method of the food additives such as sterilizer, spice, seasoning, various nutrients, vitamin, a mineral or an electrolyte, synthetic flavoring agent, a coloring agent and improving agent in case of cheese chocolate et al., pectic acid and the salt thereof, alginic acid and the salt thereof, organic acid, protective colloidal adhesive, pH controlling agent, stabilizer, a preservative, glycerin, alcohol, carbonizing agent used in carbonate beverage et al, or as essential component of food materials.
  • the food additives such as sterilizer, spice, seasoning, various nutrients, vitamin, a mineral or an electrolyte, synthetic flavoring agent, a coloring agent and improving agent in case of cheese chocolate et al., pectic acid and the salt thereof, alginic acid and the salt thereof, organic acid, protective colloidal adhesive, pH controlling agent, stabilizer, a preservative, glycerin, alcohol, carbonizing agent used in carbonate beverage et al, or as essential component of food
  • the f ood additives can be added to food by deposition, spray, or mixing the ratio of the additives is not so important but is generally range from about 0.01 to 20 w/w % per 100 w/w % present composition.
  • addable food comprising aforementioned extract therein are.
  • the f ood additives can be added to one or one over food such as fruits, vegetables, food dehydrated foods or cutting products such as fruits, vegetables; fruit juice, vegetable juices or the mixture juices thereof; drinks containing acid-beverage; confectionaries such as cookie, candy, caramel, gum; breads; ice creams, teas, fermented milk such as yogurt; dairy product, spices, alcoholic beverages, cans, in- bottles, noodles, processed livestock products, processed marine products, fermented food, beans food, cereals food, processed meats, licorices or hubs.
  • food such as fruits, vegetables, food dehydrated foods or cutting products such as fruits, vegetables; fruit juice, vegetable juices or the mixture juices thereof; drinks containing acid-beverage; confectionaries such as cookie, candy, caramel, gum; breads; ice creams, teas, fermented milk such as yogurt; dairy product, spices, alcoholic beverages, cans, in- bottles, noodles, processed livestock products, processed marine products, fermented food, beans food, cereals food, processed
  • present invention provides a health care food comprising at least one combination selected from the group consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component, and at least one combination selected from the group consisting of Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic
  • the health care food is consisting of
  • inventive composition comprising 20-50 % (w/w) aloe vera gel extract, 10-30 % (w/w) green tea leave extract, 5-15 % (w/w) mugwort extract, 0.5-5% (w/w) pine needles extract, l-10%(w/w) asparagus extract, 0.5-5% (w/w) dropwort extract, 0.5-5 %(w/w) Acanthopanacis cortex extract, 0.5-5% (w/w) Chinese quince extract, 0.5-5% (w/w) ginger extract, 0.5-5% (w/w) onion extract, 1-10% (w/w) vitamin C, 1-10% (w/w) vitamin B , 0.5-5% (w/w) vitamin B , 0.5-5% (w/w) vitamin B , 0.5-5% (w/w) vitamin B , 0.5-5% (w/w) vitamin B ,
  • composition of the present invention has no toxicity and adverse effect therefore; they can be used with safe.
  • Fig. 1 shows lowering effect of the present functional composition on blood alcohol concentration in animal model
  • Fig. 2 presents the alleviating effect of the present functional composition on the hangover in clinical study.
  • Main components i.e., 20-50 % (w/w) aloe vera gel extract, 10-30 % (w/w) green tea leave extract, 5-15 % (w/w) mugwort extract, 0.5-5% (w/w) pine needles extract, l-10%(w/w) asparagus extract, 0.5-5% (w/w) dropwort extract, 0.5-5 %(w/w) Acan- thopanacis cortex extract, 0.5-5% (w/w) Chinese quince extract, 0.5-5% (w/w) ginger extract, 0.5-5% (w/w) onion extract were mixed with alternative components, i.e., vitamin mixture, for example, 1-10% (w/w) vitamin C, 1-10% (w/w) vitamin B , 0.5-5% (w/w) vitamin B , 0.5-5% (w/w) vitamin B , 0.001-0.05% (w/w) vitamin B ,
  • ADH (alcohol dehydrogenase) and ALDH (Acetaldehyde dehydrogenase) enzymes were prepared by dissolving lyophilized S9 rat liver homogenate (MOLTOX Co. USA) with 8ml of 0.1% bovine serum album solution and filtrating with 0.45 ?m of syringe filter to use as a substrate.
  • the activity of ADH was determined by estimating the formation rate of NADH as a standard at 340 nm of absorbance.
  • the reaction mixture containing 1.4 ml of distilled water, 0.75 ml of 1.0 M Tris-HCl buffer (pH 8.8), 0.3 ml of 2OmM NAD + , 0.3 ml of ethanol and 0.1 ml of test sample was added to 0.15 ml of enzyme solution to be 3 ml of total volume.
  • Test sample was pretreated for 5 mins at 30 0 C and the change of absorbance was determined for 5 mins at 340 nm.
  • the group treated with no test sample was used as a control group and the effect of test samples on the activity of ADH was determined by using the relative activity (%) for the control group.
  • ALDH enzyme activity was determined by estimating the formation rate of NADH as a standard at 340 nm of absorbance.
  • the reaction mixture containing 2.1 ml of distilled water, 0.3 ml cf 1.0 M Tris-HCl buffer (pH 8.0), 0.1 ml cf 2OmM NAD + , 0.1 ml of 1.0 M acetaldehyde, 0.1 ml cf 3.0M KCl, 0.1 ml cf 0.33M 2-mercaptoethanol and 0.1 ml of test sample was added to 0.1 ml of enzyme solution to be 3 ml of total volume.
  • Test sample was pretreated for 5 mins at 30 0 C and the change of absorbance was determined for 5 mins at 340 nm.
  • the group treated with no test sample was used as a control group and the effect of test samples on the activity of ALDH was determined by using the relative activity (%) for the control group.
  • each herb extract selected from Experimental Example 1-1 was administrated into six-week old ICR mice weighing about 3Og orally.
  • Each test groups consists of 10 mice and equivalent amount water to the sample was administrated into mice as a control group. 10 mins after the administration, 0.2 ml of ethanol was administrated into each mouse orally. Each 45 mins and 90 mins after the administration, 20 ?1 of blood as collected to EDTA treated bottle from the tail venous and 180 ?1 of 6.25% TCA solution was added thereto to be centrifuged for 10 mins.
  • Example 2 The functional composition prepared from Example 2 was administrated into six- week old ICR mice weighing about 30g orally. Each test group consists of 10 mice and equivalent amount water to the sample was administrated into mice as a control group. 10 mins after the administration, 0.2 ml of ethanol was administrated into each mouse orally. Each 45 mins and 90 mins after the administration, 20 ?1 of blood as collected to EDTA treated bottle from the tail venous and 180 ?1 of 6.25% TCA solution was added thereto to be centrifuged for 10 mins.
  • Health beverage preparation was prepared by dissolving active component, mixing, stirred at 85 0 C for 1 hour, filtered and then filling all the components in 2000 ml sample and sterilizing by conventional health beverage preparation method.
  • the combination of the group as a main component consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract and the group as an alternative component consisting of the Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic acid showed potent preventing and alleviating activity of hangover.
  • the functional composition of the present invention can be conveniently used as a form of food, heath care food and food additives .

Abstract

The present invention relates to a functional composition comprising the combination of the group as a main component consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract and the group as an alternative component consisting of Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B1 , B2 , B3 and B12 and folic acid showed potent preventing and alleviating activity of hangover. Accordingly, the functional composition of the present invention can be conveniently used as a form of food, health care food and food additives.

Description

Description FUNCTIONAL COMPOSITION FOR THE PREVENTION
AND ALLEVIATION OF HANGOVER
Technical Field
[1] The present invention relates to a functional composition comprising a complex herb extract having preventing and alleviating activity of hangover.
Background Art
[2] The present invention relates to a functional composition comprising a complex herb extract having preventing and improving activity of hangover, and especially, a composition essentially comprising the complex herb extract of aloe vera gel, green tea leave, mugwort, pine needles, asparagus and dropwort for the prevention and al¬ leviation of hangover .
[3] Drinking with smoking brings about or aggravates the elevation of blood pressure and skeletal muscle convulsion temporally, and fatty liver, hepatocirrhosis and liver cancer chronically.
[4] Accordingly, there have been lots of efforts to develop effective heath care food comprising natural herb or crude drug extract on alleviating the toxicity of ethanol and inhibiting the expression of the toxicity (Kim J. H., J. Korean Soc. Appl. Biol. Chem., 38(6) , pp549-553, 1995) and various products showing alleviating effect on hangover are in sale on the market conventionally.
[5] Recently, there have been some reports on the complex herb extract having al¬ leviating activity of hangover caused by overdrinking, for example, the composition comprising an extract of ginseng and acanthopanax cortex (Brekhman et al., Lloydia 32(1). pp46-51, 1969), an extract of Ocimum sanctum Linn and Tinosporamalabarica (Sen P. et al., Indian J. Exp. Biol., 30 , pp592-596, 1992) and so on.
[6] However, the conventionally available products and the compositions disclosed in above cited references showed mere effect on alleviating hangover caused by overdrinking or on only specific syndrome among various syndromes, therefore, the development of more effective health care food showing alleviating activity of hangover with safe has been needed till now.
[7] To investigate the alleviating and preventing effect of the present composition on hangover, the inventors of present invention have intensively carried out in vivo experiment concerning the inducing effect on the decrease of the blood alcohol con¬ centration using by mice together with clinical experiment concerning on the hangover syndrome. As a result of the investigation, the inventors finally completed the present invention by confirming that the present composition reduced blood alcohol level.
Disclosure
[8] The present invention provides a functional composition essentially comprising the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component for the prevention and al¬ leviation of and hangover.
[9] The present invention also provides a health care food or food additive comprising above described ingredients as a main component for the prevention and alleviation of hangover.
[10] Accordingly, it is an object of the present invention to provide a functional composition essentially comprising at least one combination selected from the group consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component for the prevention and alleviation of hangover.
[11] As an addable component, the combination selected from the group consisting of the Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic acid
1 2 3 12 can be further added to the combination of main component described above as an al¬ ternative component.
[12] It is an another object of the present invention to provide a functional composition comprising the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component; and Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic acid for the
1 2 3 12 prevention and alleviation of hangover.
[13] In a preferable embodiment, the present invention provides a functional composition wherein the ratio of main component is 20-50 % (w/w) a loe vera gel extract, 10-30%(w/w) green tea leave extract, 5-15%(w/w) mugwort extract, 0.5-5%(w/w) pine needles extract, l-10%(w/w) asparagus extract and 0.5-5%(w/w) dropwort extract; and the ratio of alternative component is 0.5-5 % (w/w) Acan¬ thopanacis cortex extract, 0.5-5%(w/w) Chinese quince extract, 0.5-5%(w/w) ginger extract, 0.5-5%(w/w) onion extract and l-30%(w/w) vitamin mixture .
[14] The term 'extract' defined herein means 'the extract' soluble in water, lower alcohol such as methanol, ethanol or butanol and the mixture thereof, preferably, water. [15] An inventive extract of the present invention may be prepared in accordance with the following preferred embodiment.
[16] Hereinafter, the present invention is described in detail.
[17] An inventive extract of the aloe vera gel, green tea leave, mugwort, pine needles, asparagus, drop wort, Acanthopanacis cortex , Chinese quince, ginger and onion can be prepared in detail by following procedures.
[18] The inventive crude extract of the present invention can be prepared by follows; each aloe vera gel, green tea leave, mugwort, pine needles, asparagus, drop wort, Acan¬ thopanacis cortex , Chinese quince, ginger and onion is dried, cut, crushed and mixed with 2 to 20-fold, preferably, 3 to 7-fold volume of distilled water, lower alcohols such as ethanol, butanol and the like, or the mixtures thereof, preferably water; the solution is treated with hot water at the temperature ranging from 20 to 100 0C, preferably from 60 to 80 0C, for the period ranging from 0.5 to 48 hours, preferably 1 hour to 24 hours with extracting method by the extraction with hot water, cold water, reflux extraction, or ultra-sonication extraction with 1 to 5 times, preferably 2 to 3 times, consecutively; the residue is filtered to obtain the supernatant to be concentrated with rotary evaporator, at the temperature ranging from 20 to 100 0C, preferably from 20 to 70 0C and then dried by vacuum freeze-drying, hot air-drying or spray drying to obtain dried extract powder of present invention which can be soluble in water, lower alcohols, or the mixtures thereof.
[19] Accordingly, the present invention to also provide a functional composition comprising the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract prepared by above described method , as a main component; and Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B i
, B and B and folic acid prepared by above described method for the prevention and alleviation hangover.
[20] To investigate the preventing and alleviati ng activity of the above described composition on hangover syndrome, in vitro experiment concerning the inhibiting effect on the activity of ADH and ALDH enzymes closely correlated to hangover syndrome, in vivo experiment concerning the decreasing effect on the blood alcohol concentration using by mice together with clinical experiment concerning on the hangover syndrome have been carried out. As a result of the investigation, the inventors finally confirmed that the present composition reduced blood alcohol level and it is usefiil as a functional composition preventing or treating hangover. [21] It is another object of the present invention to provide a health food or food additives comprising above described main component and alternative extract, together with a sitologically acceptable additive for the prevention and alleviation of hangover.
[22] The term 'a sitologically acceptable additive' defined herein means 'any substance the intended use which results or may reasonably be expected to result-directly or indirectly4n its becoming a component or otherwise affecting the characteristics of any food', for example, thickening agent, maturing agent, bleaching agent, se- questerants, humectant, anticaking agent, clarifying agents, curing agent, emulsifier, stabilizer, thickner, bases and acid, foaming agents, nutrients, coloring agent, flavoring agent, sweetner, preservative agent, antioxidant, etc, which shall be explained in detail as follows.
[23] If a substance is added to a food for a specific purpose in that food, it is referred to as a direct additive and indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling.
[24] Above described health food comprising at least one combination selected from the group consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component, and at least one combination selected from the group consisting of Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic acid for the prevention and al-
1 2 3 12 leviation of hangover. [25] Above described health food comprises confectionary, ice cream, meat processed foodstuff, fish processed foodstuff, bean-curd product, jelly product, edible oil, noodle product, beverages, tea product, heath care food, nutrient food, seasoning foodstuff, ginseng product, kimchi or sated food, dried meat or fish food and the like. [26] The health food of the present invention comprises above extracts as 0.01 to 95 %, preferably 1 to 80 % by weight based on the total weight of the composition. [27] Above described health food comprise health food, health beverage etc, and may be used as a form of powder, granule, tablet, liquid, chewing tablet, capsule, beverage etc. [28] To develop for health food, examples of addable food comprising above extracts of the present invention are e.g., various food, beverage, gum, vitamin complex, health improving food and the like, and can be used as powder, granule, tablet, chewing tablet, capsule or beverage etc. [29] Above described composition therein can be added to food, additive or beverage, wherein the amount of above described extract in food or beverage may generally range from about 0.1 to 95 w/w %, preferably 1 to 80 w/w % of total weight of food for the health food composition and 1 to 30g, preferably 3 to 1Og on the ratio of 100ml of the health beverage composition.
[30] Providing that the health beverage composition of present invention contains above described extract as an essential component in the indicated ratio, there is no particular limitation on the other liquid component, wherein the other component can be various deodorant or natural carbohydrate etc. such as conventional beverage. Examples of aforementioned natural carbohydrate are monosaccharide such as glucose, fructose etc.; disaccharide such as maltose, sucrose etc; conventional sugar such as dextrin, cy- clodextrin; and sugar alcohol such as xylitol, and erythritol etc. As the other deodorant than aforementioned ones, natural deodorant such as taumatin, stevia extract such as levaudioside A, glycyrrhizin et al., and synthetic deodorant such as saccharin, aspartam et al., may be useful favorably. The amount of above described natural car¬ bohydrate is generally ranges from about 1 to 2Og, preferably 5 to 12g in the ratio of 100 ml of present beverage composition.
[31] The other components than aforementioned composition are various nutrients, a vitamin, a mineral or an electrolyte, synthetic flavoring agent, a coloring agent and improving agent in case of cheese chocolate et al., pectic acid and the salt thereof, alginic acid and the salt thereof, organic acid, protective colloidal adhesive, pH controlling agent, stabilizer, a preservative, glycerin, alcohol, carbonizing agent used in carbonate beverage et al. The other component than aforementioned ones may be fruit juice for preparing natural fruit juice, fruit juice beverage and vegetable beverage, wherein the component can be used independently or in combination. The ratio of the components is not so important but is generally range from about 0 to 20 w/w % per 100 w/w % present composition. Examples of addable food comprising afore¬ mentioned extract therein are various food, beverage, gum, vitamin complex, health improving food and the like.
[32] The inventive composition may additionally comprise one or more than one of organic acid, such as citric acid, fumaric acid, adipic acid, lactic acid, malic acid; phosphate, such as phosphate, sodium phosphate, potassium phosphate, acid py¬ rophosphate, polyphosphate; natural antioxidants, such as polyphenol, catechin, α - tocopherol, rosemary extract, vitamin C, green tea extract, licorice root extract, chitosan, tannic acid, phytic acid etc.
[33] The above extract of the present composition may be 20 to 90 % high concentrated liquid, power or granule.
[34] Similarly, the above extract of the present composition can comprise additionally one or more than one of lactose, casein, dextrose, glucose, sucrose and sorbitol.
[35] Also, in the present invention, there is also provided a using method of the food additives such as sterilizer, spice, seasoning, various nutrients, vitamin, a mineral or an electrolyte, synthetic flavoring agent, a coloring agent and improving agent in case of cheese chocolate et al., pectic acid and the salt thereof, alginic acid and the salt thereof, organic acid, protective colloidal adhesive, pH controlling agent, stabilizer, a preservative, glycerin, alcohol, carbonizing agent used in carbonate beverage et al, or as essential component of food materials.
[36] Wherein the f ood additives can be added to food by deposition, spray, or mixing the ratio of the additives is not so important but is generally range from about 0.01 to 20 w/w % per 100 w/w % present composition. Examples of addable food comprising aforementioned extract therein are.
[37] Wherein the f ood additives can be added to one or one over food such as fruits, vegetables, food dehydrated foods or cutting products such as fruits, vegetables; fruit juice, vegetable juices or the mixture juices thereof; drinks containing acid-beverage; confectionaries such as cookie, candy, caramel, gum; breads; ice creams, teas, fermented milk such as yogurt; dairy product, spices, alcoholic beverages, cans, in- bottles, noodles, processed livestock products, processed marine products, fermented food, beans food, cereals food, processed meats, licorices or hubs.
[38] Also, present invention provides a health care food comprising at least one combination selected from the group consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component, and at least one combination selected from the group consisting of Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic
1 2 3 12 acid for the prevention and alleviation of hangover .
[39] In a preferable embodiment, above described the health care food is consisting of
0.5-3 % (w/w) inventive composition comprising 20-50 % (w/w) aloe vera gel extract, 10-30 % (w/w) green tea leave extract, 5-15 % (w/w) mugwort extract, 0.5-5% (w/w) pine needles extract, l-10%(w/w) asparagus extract, 0.5-5% (w/w) dropwort extract, 0.5-5 %(w/w) Acanthopanacis cortex extract, 0.5-5% (w/w) Chinese quince extract, 0.5-5% (w/w) ginger extract, 0.5-5% (w/w) onion extract, 1-10% (w/w) vitamin C, 1-10% (w/w) vitamin B , 0.5-5% (w/w) vitamin B , 0.5-5% (w/w) vitamin B ,
1 2 3 0.001-0.05% (w/w) vitamin B , 0.01-0.1% (w/w) folic acid as an effective ingredients; and 0.2-0.5%(w/w) xanthan gum, 3-8% (w/w) fructooligosaccharide, 0.01-0.3% (w/w) plum flavor, 0.1-0.5% (w/w) citric acid, 15-20% (w/w) fructose, 0.3-0.8% (w/w) beta-cyclodextrin, 0.01-0.03% (w/w) licorice powder, 0.001-0.1% (w/w) grapefruit seed extract, 0.05-0.08% (w/w) sodium benzoate and 70-75% (w/w) distilled water as a food additive.
[40] Inventive composition of the present invention has no toxicity and adverse effect therefore; they can be used with safe.
[41] It will be apparent to those skilled in the art that various modifications and variations can be made in the compositions, use and preparations of the present invention without departing from the spirit or scope of the invention.
[42] The present invention is more specifically explained by the following examples.
However, it should be understood that the present invention is not limited to these examples in any manner.
Description Of Drawings
[43] The above and other objects, features and other advantages of the present invention will more clearly understood from the following detailed description taken in conjunction with the accompanying drawings, in which;
[44] Fig. 1 shows lowering effect of the present functional composition on blood alcohol concentration in animal model;
[45] Fig. 2 presents the alleviating effect of the present functional composition on the hangover in clinical study.
Mode for Invention
[46] The following Examples and Experimental Examples are intended to further illustrate the present invention without limiting its scope.
[47] Example 1. Preparation of herb extracts
[48] Each lkg of aloe vera gel, mugwort, pine needles, dropwort, asparagus, Acan- thopanacis cortex, Chinese quince, ginger and onion purchased from Kyung-dong Market located in Seoul was dried to obtain dried herb weighting from 300 to 60Og, crushed, mixed with 2 L of distilled water and subjected to reflux extraction for 2 hr and 5 hrs at 85-110 0C with three times. 1 kg of dried green tea leave was macerated to powder, mixed with 5 L of ethanol and the mixture was extracted 3 times at room temperature for three weeks, repeatedly. Then, the collected extract was filtered with filter paper (Whatman Co. USA). The filtrates were pooled and concentrated using by rotary evaporator (N- 1000, Eyela Co. Japan) at 40 0C under reduced pressure and dried with freezing dryer to obtain 50-200 g of respective dried extracts. The extracts were stored at 4 0C to use as samples in following experiments. [49] Example 2. Preparation of functional composition
[50] Main components, i.e., 20-50 % (w/w) aloe vera gel extract, 10-30 % (w/w) green tea leave extract, 5-15 % (w/w) mugwort extract, 0.5-5% (w/w) pine needles extract, l-10%(w/w) asparagus extract, 0.5-5% (w/w) dropwort extract, 0.5-5 %(w/w) Acan- thopanacis cortex extract, 0.5-5% (w/w) Chinese quince extract, 0.5-5% (w/w) ginger extract, 0.5-5% (w/w) onion extract were mixed with alternative components, i.e., vitamin mixture, for example, 1-10% (w/w) vitamin C, 1-10% (w/w) vitamin B , 0.5-5% (w/w) vitamin B , 0.5-5% (w/w) vitamin B , 0.001-0.05% (w/w) vitamin B ,
2 3 12
0.01-0.1% (w/w) folic acid were mixed together to obtain functional composition of the present invention. All the extract was prepared by the method according to Example 1.
[51] Experimental Example 1. Determination of alleviating activity on hangover
[52] 1-1. In vitro assay
[53] To select the group having alleviation effect on hangover, following experiment using by in vitro enzyme assay was performed with each herb extract purchased Kyung Dong Market.
[54] 1-1-1. Preparation of Enzyme
[55] ADH (alcohol dehydrogenase) and ALDH (Acetaldehyde dehydrogenase) enzymes were prepared by dissolving lyophilized S9 rat liver homogenate (MOLTOX Co. USA) with 8ml of 0.1% bovine serum album solution and filtrating with 0.45 ?m of syringe filter to use as a substrate.
[56] 1-1-2. Determination of enzyme activity
[57] 1-1-2-1. ADH enzyme activity
[58] The activity of ADH was determined by estimating the formation rate of NADH as a standard at 340 nm of absorbance. The reaction mixture containing 1.4 ml of distilled water, 0.75 ml of 1.0 M Tris-HCl buffer (pH 8.8), 0.3 ml of 2OmM NAD +, 0.3 ml of ethanol and 0.1 ml of test sample was added to 0.15 ml of enzyme solution to be 3 ml of total volume. Test sample was pretreated for 5 mins at 30 0C and the change of absorbance was determined for 5 mins at 340 nm. The group treated with no test sample was used as a control group and the effect of test samples on the activity of ADH was determined by using the relative activity (%) for the control group.
[59] 1-1-2-2. ALDH enzyme activity [60] The activity of ALDH was determined by estimating the formation rate of NADH as a standard at 340 nm of absorbance. The reaction mixture containing 2.1 ml of distilled water, 0.3 ml cf 1.0 M Tris-HCl buffer (pH 8.0), 0.1 ml cf 2OmM NAD +, 0.1 ml of 1.0 M acetaldehyde, 0.1 ml cf 3.0M KCl, 0.1 ml cf 0.33M 2-mercaptoethanol and 0.1 ml of test sample was added to 0.1 ml of enzyme solution to be 3 ml of total volume. Test sample was pretreated for 5 mins at 30 0C and the change of absorbance was determined for 5 mins at 340 nm. The group treated with no test sample was used as a control group and the effect of test samples on the activity of ALDH was determined by using the relative activity (%) for the control group.
[61] 1-1-2-3. Result
[62] The effects of each plant extract on the activity of ADH and ALDH were shown in
Table 1. The extract of aloe vera gel, green tea leave, mugwort and asparagus inhibit the activity of ADH enzyme by 118.5%, 114.3%, 113.4% and 107.3% respectively whereas the others did not inhibit the activity of ALDH enzyme significantly. Par¬ ticularly, the extract of aloe vera gel and green tea leave showed strongest inhibiting activity on both of ADH and ALDH enzymes.
[63] [Table 1] ADH and ALDH activity of natural products (lOOppm)
[64]
Figure imgf000011_0001
[65] 1-2. Animal test [66] To confirm the alleviation effect of the selected herb extract on hangover, following experiment using by animal model was performed:
[67] The each herb extract selected from Experimental Example 1-1 was administrated into six-week old ICR mice weighing about 3Og orally. Each test groups consists of 10 mice and equivalent amount water to the sample was administrated into mice as a control group. 10 mins after the administration, 0.2 ml of ethanol was administrated into each mouse orally. Each 45 mins and 90 mins after the administration, 20 ?1 of blood as collected to EDTA treated bottle from the tail venous and 180 ?1 of 6.25% TCA solution was added thereto to be centrifuged for 10 mins. 20 ?1 of supernatant was collected, added to 0.5ml of NAD-ADH enzyme solution (Sgma Co.), left alone at 37 0C for 10 mins and the absorbance of the solution was determined at 340 nm. Each blood alcohol concentration of experimental groups was calculated by ethanol standard set (Sgma kit) using by various ethanol standards, i.e., 0.05 %, 0.1%, and 0.3% (w/v).
[68] [Table 2] Lowering effect on blood alcohol level [69]
Figure imgf000012_0001
[70] As can be seen in Table 2, 10 species of the tested herb extract showed relatively stronger inhibiting activity on the blood alcohol concentration. [71] Experimental Example 2. Determination of alleviating activity on hangover
[72] To confirm the alleviation effect of a functional composition of the present invention on hangover, following experiment using by animal test was performed.
[73] 2-1. Animal test
[74] The functional composition prepared from Example 2 was administrated into six- week old ICR mice weighing about 30g orally. Each test group consists of 10 mice and equivalent amount water to the sample was administrated into mice as a control group. 10 mins after the administration, 0.2 ml of ethanol was administrated into each mouse orally. Each 45 mins and 90 mins after the administration, 20 ?1 of blood as collected to EDTA treated bottle from the tail venous and 180 ?1 of 6.25% TCA solution was added thereto to be centrifuged for 10 mins. 20 ?1 of supernatant was collected, added to 0.5ml of NAD-ADH enzyme solution (Sigma Co.), left alone at 37 0C for 10 mins and the absorbance of the solution was determined at 340 nm. Each blood alcohol con¬ centration of experimental groups was calculated by ethanol standard set (Sgma kit) using by various ethanol standards, i.e., 0.05 %, 0.1%, and 0.3% (w/v).
[75] As can be seen in Fig. 1, 45 mins after the administration, the blood alcohol con¬ centration of functional composition of the present invention was 0.09% while that of control group was 0.13% and 90 mins after the administration, the blood alcohol con¬ centration of functional composition of the present invention was 0.04% while that of control group was 0.08% As can be seen in Table 2, the functional composition of the present invention showed more potent effect than that of respective extract. Ac¬ cordingly, it is confirmed that the functional composition of the present invention has most potent alleviating efficacy than control group.
[76] 2-2. Clinical study
[77] To confirm the alleviation effect of a functional composition of the present invention on hangover, following clinical study was performed:
[78] The clinical study was subjected by adopting 20 numbers of healthy volunteers ranging from 20 to 30 years old who has not drunken or taken any drug within 1 week ( See Table 3). All factors which may affect on the result of test were excluded such as drinking water after drinking alcohol. The test was repeated twice and performed by crossover design and one-blind method.
[79] [Table 3] Mean data of volunteers
[80]
Figure imgf000013_0001
[81] At first, about 200 ml of Korean &ju (alcohol degree 22° , Jinro Co.) and three pieces of sausages were ingested in the volunteers for 15 mins. 10 mins later, 100 ml of functional composition of the present invention (1% cone.) prepared in Example 2 and equivalent volume of distilled water was taken as test groups and as placebo groups. 30 mins and 2 hours after the ingestion, the blood samples were collected to determine the blood alcohol concentration.
[82] To determine the blood alcohol concentration, 0.2 ml of collected blood was poured to EDTA-treated tube and 1.8 ml of 6.25% TCA solution was added thereto. The solution was subjected to centrifugation with the speed of 2,000 rpm for 10 mins. 0.1 ml of supernatant was added to 2.9 ml of NAD-ADH enzyme solution (Sgma-Aldrich Co.), reacted at 37 0C for 10 mins to determine the absorbance at 340nm. The blood alcohol concentration of each test groups was calculated using by ethanol standard set (Sgma kit) using by three types of ethanol standard, i.e., 0.05%, 0.1% and 0.3% (w/v).
[83] To evaluate the subjective syndrome of volunteers, Investigation using a ques¬ tionnaire including various contents, e.g., thirst, drowsiness, headache, dizziness, nausea/ vomiting, powerlessness, mental concentration problem was performed after the end of test and the degree of syndrome was classified into 5 steps, i.e., 1, 2, 3, 4, and 5 step according to the scale with the increasing order of efficacy. [84] As can be seen in Fig. 2, 30 mins after the ingestion of samples, the blood alcohol concentration in test group ingested with functional composition was lowered to 0.08 % while that in control group was lowered to 0.09% 120 mins after the ingestion of samples, the blood alcohol concentration in test group ingested with functional composition was lowered to 0.02 % while that in control group was lowered to 0.07% Accordingly, it is confirmed that functional composition showed more potent lowering effect on the blood ethanol concentration compared with control group.
[85] As can be seen in Table 4, functional composition showed more potent alleviating effect on hangover compared with control group. [86] [Table 4] The evaluation of subjective syndrome (1: ineffective, 3: moderate, 5: effective) [87]
Figure imgf000014_0001
[88] Experimental Example 3. Toxicity Test [89] To examine the toxicity of the functional composition, acute toxicity tests using by one time oral administration were performed on 5 female and 5 male Sprague Dawley outbred rats. Each 1 male and female rat was used as a control group and all the rates had been starved allowing free access to water since 12 hours before the administration of functional food. Functional food was administrated in an amount of 5g/kg of rat. After the administration of functional composition, necessary feed was supplied suf¬ ficiently and the behavior and abnormal syndrome of rats was observed by eye. The result of acute toxicity was shown in Table 5 and the change of body weight of SD rats was shown in Table 6.
[90] [Table 5] The result of acute toxicity [91]
Figure imgf000015_0001
[92] [Table 6] The change of body weight of rat [93]
Figure imgf000015_0002
[94] As can be seen in Table 5 and 6, there showed no dead rats and no change in body weight and all the rats were healthy. 14 days after the toxicity test, the rats were dissected and the organ of rats was subjected to examination by eye. There was no abnormal change in the organ. Accordingly, it is confirmed that the functional composition has no toxicity and safety.
[95] Hereinafter, the formulating methods and kinds of excipients will be described, but the present invention is not limited to them. The representative preparation examples were described as follows.
[96] Preparation Example 1. Preparation of health care food
[97] Extract of Example 2 600 mg
[98] Xanthan Gum 70 mg
[99] Fructooligosaccharide 1000 mg
[100] Plum flavor 30 mg
[101] Citric acid 60 mg
[102] Fructose 3600mg
[103] Beta-cyclodextrin 100 mg
[104] Licolice powder 4 mg
[105] Grapefruit seed extract 2 mg
[106] Sodium benzoate 12 mg
[107] Vitamin mixture 15 mg
[108] ?Vitamin B 0.13 mg
[109] ?Vitamin B 0.15 mg
[110] ?Vitamin B 0.5 mg
[111] ?Vitamin B 0.2 mg
12
[112] ?Vitamin C 10 mg
[113] ?Folic acid 50 mg
[114] The above^nentioned vitamin and mineral mixture may be varied in many ways.
Such variations are not to be regarded as a departure from the spirit and scope of the present invention. [115] Preparation Example 2. Preparation of health beverage
[116] Extract of Example 2 1000 mg
[117] Citric acid 100 mg
[118] Oligosaccharide 100 mg
[119] Apricot concentration 2 g
[120] Taurine 1 g
[121] Distilled water 900 ml
[122] Health beverage preparation was prepared by dissolving active component, mixing, stirred at 85 0C for 1 hour, filtered and then filling all the components in 2000 ml sample and sterilizing by conventional health beverage preparation method. [123] The invention being thus described, it will be obvious that the same may be varied in many ways. Such variations are not to be regarded as a departure from the spirit and scope of the present invention, and all such modifications as would be obvious to one skilled in the art are intended to be included within the scope of the following claims.
Industrial Applicability As described above, the combination of the group as a main component consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract and the group as an alternative component consisting of the Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic acid showed potent preventing and alleviating activity of hangover. Ac¬ cordingly, the functional composition of the present invention can be conveniently used as a form of food, heath care food and food additives .

Claims

Claims
[1] L A functional composition essentially comprising at least one combination selected from the group consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component for the prevention and alleviation of hangover.
[2] 2. The composition according to claim 1, wherein said composition is consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract.
[3] 3. The composition according to claim 2, wherein said composition is consisting of 20-50 % (w/w) aloe vera gel extract, 10-30%(w/w) green tea leave extract, 5-15%(w/w) mugwort extract, 0.5-5%(w/w) pine needles extract, l-10%(w/w) asparagus extract and 0.5-5%(w/w) dropwort extract.
[4] 4. The composition according to claim 1, wherein said composition further comprises at least one combination selected from the group consisting of Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B
1 2 3 and folic acid.
12
[5] 5. The composition according to claim 4, wherein said composition further comprises 0.5-5 % (w/w) Acanthopanacis cortex extract, 0.5-5%(w/w) Chinese quince extract, 0.5-5%(w/w) ginger extract, 0.5-5%(w/w) onion extract and l-30%(w/w) vitamin mixture.
[6] 6. A health food comprising at least one combination selected from the group consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component, and at least one combination selected from the group consisting of Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic acid for the prevention and al-
1 2 3 12 leviation of hangover.
[7] 7. The health food according to claim 6, wherein said health food is provided as a powder, granule, tablet, capsule or beverage.
[8] 8. A food additive comprising at least one combination selected from the group consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component, and at least one combination selected from the group consisting of Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic acid for the prevention and al-
1 2 3 12 leviation of hangover.
[9] 9. The food additives according to claim 8, wherein said food additive is provided as a powder, granule, tablet, capsule or beverage.
[10] 10. A health care food comprising at least one combination selected from the group consisting of the aloe vera gel extract, green tea leave extract, mugwort extract, pine needles extract, asparagus extract and dropwort extract as a main component, and at least one combination selected from the group consisting of Acanthopanacis cortex extract, Chinese quince extract, ginger extract, onion extract and vitamin mixture comprising vitamin C, B , B , B and B and folic acid for the prevention and al-
1 2 3 12 leviation of hangover.
[11] 11. The health care food according to claim 10, wherein said health care food is provided as a powder, granule, tablet, capsule or beverage.
[12] 12. The health care food according to claim 10, wherein said health care food is consisting of 0.5-3 % (w/w) inventive composition comprising 20-50 % (w/w) aloe vera gel extract, 10-30 % (w/w) green tea leave extract, 5-15 % (w/w) mugwort extract, 0.5-5% (w/w) pine needles extract, l-10%(w/w) asparagus extract, 0.5-5% (w/w) dropwort extract, 0.5-5 %(w/w) Acanthopanacis cortex extract, 0.5-5% (w/w) Chinese quince extract, 0.5-5% (w/w) ginger extract, 0.5-5% (w/w) onion extract, 1-10% (w/w) vitamin C, 1-10% (w/w) vitamin B , 0.5-5% (w/w) vitamin B ,
1 2
0.5-5% (w/w) vitamin B , 0.001-0.05% (w/w) vitamin B , 0.01-0.1%
3 12
(w/w) folic acid as an effective ingredients; and 0.2-0.5%(w/w) xanthan gum, 3-8% (w/w) fructoOligosaccharide, 0.01-0.3% (w/w) plum flavor, 0.1-0.5% (w/w) citric acid, 15-20% (w/w) fructose, 0.3-0.8% (w/w) beta- cyclodextrin, 0.01-0.03% (w/w) licolice powder, 0.001-0.1% (w/w) grapefruit seed extract, 0.05-0.08% (w/w) sodium benzoate and 70-75% (w/w) distilled water as a food additive.
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US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
CN102234601A (en) * 2010-04-23 2011-11-09 中国人民解放军第三军医大学 Application of oligo-fructose, mannose and derivatives thereof in preparation of functional low-harm wines and anti-inebriation products
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US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
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US6051235A (en) * 1998-07-16 2000-04-18 Beech-Nut Nutrition Corporation Ginger-containing baby-food preparation and methods therefor
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US6051235A (en) * 1998-07-16 2000-04-18 Beech-Nut Nutrition Corporation Ginger-containing baby-food preparation and methods therefor
US20040086582A1 (en) * 2002-11-05 2004-05-06 Mitchell Russell W. Compositions and methods of treatment to alleviate or prevent migrainous headaches and their associated symptoms
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
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CN102234601A (en) * 2010-04-23 2011-11-09 中国人民解放军第三军医大学 Application of oligo-fructose, mannose and derivatives thereof in preparation of functional low-harm wines and anti-inebriation products
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CN112220032A (en) * 2020-09-28 2021-01-15 王利华 Use of a thickening component for the preparation of a food product with reduced formation of blood alcohol after drinking and food product comprising said component

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