WO2014085946A1 - Grass- and shrub-based natural antioxidant liquid composition and method for producing same - Google Patents
Grass- and shrub-based natural antioxidant liquid composition and method for producing same Download PDFInfo
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- WO2014085946A1 WO2014085946A1 PCT/CL2013/000002 CL2013000002W WO2014085946A1 WO 2014085946 A1 WO2014085946 A1 WO 2014085946A1 CL 2013000002 W CL2013000002 W CL 2013000002W WO 2014085946 A1 WO2014085946 A1 WO 2014085946A1
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- concentrated
- liquid composition
- herbs
- natural antioxidant
- shrubs
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- 230000004792 oxidative damage Effects 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 125000000286 phenylethyl group Chemical group [H]C1=C([H])C([H])=C(C([H])=C1[H])C([H])([H])C([H])([H])* 0.000 description 1
- 239000002798 polar solvent Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000019491 signal transduction Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- FRMCCTDTYSRUBE-BGPZULBFSA-N spathulenol Chemical compound C1CC(=C)[C@@H]2CC[C@](C)(O)[C@H]2[C@@H]2C(C)(C)[C@@H]21 FRMCCTDTYSRUBE-BGPZULBFSA-N 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- CRDAMVZIKSXKFV-UHFFFAOYSA-N trans-Farnesol Natural products CC(C)=CCCC(C)=CCCC(C)=CCO CRDAMVZIKSXKFV-UHFFFAOYSA-N 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 210000001635 urinary tract Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- KDSWDGKIENPKLB-QJDQKFITSA-N verbascoside Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC(=O)CCC=2C=C(O)C(O)=CC=2)[C@@H](CO)O[C@@H](OCCC=2C=C(O)C(O)=CC=2)[C@@H]1O KDSWDGKIENPKLB-QJDQKFITSA-N 0.000 description 1
- QFRYQWYZSQDFOS-UHFFFAOYSA-N verbascoside Natural products CC1OC(COC2C(O)C(COC3OC(C(O)C(O)C3O)C(=O)O)OC(Oc4cc(O)cc5OC(=CC(=O)c45)c6ccc(O)c(O)c6)C2O)C(O)C(O)C1O QFRYQWYZSQDFOS-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- VMYXUZSZMNBRCN-UHFFFAOYSA-N α-curcumene Chemical compound CC(C)=CCCC(C)C1=CC=C(C)C=C1 VMYXUZSZMNBRCN-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
Definitions
- the present invention patent relates to a concentrated natural antioxidant liquid composition prepared only with components of herbs and shrubs produced under organic techniques, sweetened with stevia and prepared only with components of herbs and shrubs produced under organic techniques in a sachet presentation of 5 mL, in conditions to be used immediately, either with hot or cold water, to reconstitute a volume of 200 mL.
- Our invention postulated for patenting, has a concentrated natural antioxidant liquid composition ranging from 4662 to 16 ⁇ 7 ORAC, complying with 5 of the presented compositions, with the necessary daily full dose of antioxidants and the remaining 2 with good levels to be considered antioxidant drinks without No observation
- this antioxidant composition submitted to patenting is aimed at people with these pathologies or who wish to prevent them in addition to safeguarding health by preventing them from eating food with artificial colors and preservatives. In this way, it is intended to improve the health of consumers and their quality of life.
- Antioxidants reduce the effects of brain deterioration or aging.
- the combination of antioxidant and anti-inflammatory agents found in fruits and Vegetables can reduce or reverse the deficit of brain function and cognitive behaviors.
- a state of chronic inflammation is characterized by abnormal cytokine production and activation of inflammatory signaling pathways.
- Chronic inflammation plays a crucial role in the development of metabolic disorders associated with obesity, insulin resistance and atherosclerosis.
- Two important enzymes are involved in the inflammatory response: ⁇ NOS (nitric oxide synthetase) and COX-2 (cyclooxygenase 2).
- NOS and COX-2 can catalyze the synthesis of nitric oxide and prostagiandin E2, which can cause sepsis, a systemic inflammatory response syndrome. These enzymes can be inhibited with these products by reducing inflammation and related diseases.
- Polyphenols are able to inhibit the digestive enzymes alpha-glucosidae and alpha-amylase, whose role is to hydrolyze carbohydrates so that they are then absorbed in the intestine. This generates a delay in the digestion of carbohydrates and therefore a decreased absorption of post-prandial glycemia.
- Alpha-glucosidase is a key enzyme for metabolizing non-absorbing oligosaccharides into monosaccharides absorbable by the small intestine. Inhibition of this enzyme can delay the digestion of oligosaccharides and disaccharides to monosaccharides and decrease glucose absorption and reduce postprandial glycemia.
- alpha-glucosidase inhibitors The high concentration of alpha-glucosidase inhibitors is an attractive strategy to control hyperglycemia so that functional foods such as this could help patients with diabetes.
- Diabetes is associated with hyperglycemia and dyslipidemia, which cause oxidative stress and induce an inflammatory response that generates a large amount of free radicals causing cardiovascular complications.
- Antioxidant components prevent cholesterol absorption.
- Anthocyanidins and flavonoids protect against oxidation of LDL (low density lipoproteins) and prevent blood vessels from oxidative damage.
- a regular daily diet with antioxidants is positive for cardiovascular health.
- Cholesterol oxidation is a factor in the development of cardiovascular diseases including heart attack, atherosclerosis and ischemia.
- Proanthocyanidins help reduce the adhesion of certain strains of E. coli on the walls of the urinary tract.
- the main flavonoids of matico correspond to verbascoside, luteolin 7-O-glycoside, quercetin, apigenin 7-O-glycoside in addition to other secondary metabolites such as gallic acid all with antioxidant effects.
- the cedron, Aloysia triphylla has terpenes such as neral, geraniol nerol and geraniol, sesquiterpenoids ar-curcumene, bicycles, chisquifelandrene, spatulenol, nerolidol, 15-burbonne, isis-cariophilene and its oxide that showed a protective antioxidant effect in vitro , measured in a model lipid system (linoleic acid emulsion), at the same concentration, e.g. 10 g / L, equal to or greater than vitamin E and BHA.
- terpenes such as neral, geraniol nerol and geraniol, sesquiterpenoids ar-curcumene, bicycles, chisquifelandrene, spatulenol, nerolidol, 15-burbonne, isis-cariophilene and its oxide that showed a protective antioxidant effect in vitro , measured in a model
- Rosehip has a high proportion of vitamin C, a proportion that depending on the harvest time, can reach up to 513 mg / 100g in January and 844mg / 1 OOg in April
- Melissa has neral (30.4%) and geranial (39.0%) although considerable amounts of Caryophylene oxide (12.1%) were detected.
- the cinnamon is a tree used by millenary cultures of Chile for its multiple medicinal and ceremonial qualities, according to the MINSAL document, Chile, "traditional herbal medicines", occupied in the formulation to provide an antispasmodic effect in addition to giving the preparation a characteristic flavor
- vanilla is a food with high antioxidant power, it contains high ORAC levels in addition to a mild aroma and pleasant taste.
- the manufacturing process consists of two separate steps that are then joined to obtain by concentration in a rotary evaporator the final antioxidant composition.
- the first part consists in obtaining the concentrate of fresh, frozen or dried berries using water as a solvent by means of a rotary evaporator in order to preserve the greatest amount of vitamins, since when working under negative pressure it is possible that the water boils at a lower temperature avoiding The loss of these.
- the other part of the preparation consists of the infusion of herbs that is prepared with freshly boiled water that is poured over fresh or dried herbs in the established proportions and allowed to stand for no more than three minutes. After obtaining both, these are mixed and re-concentrated in the rotary evaporator until half of the original volume is obtained and immediately packed in sachet.
- Antioxidant compositions prepared with berries are disclosed in the state of the art as described in US2011244038 and WO200738421 with additional sugars, polysaccharides and polymers such as PVP, CMC, methylcellulose, chitosan, etc., all artificial additives unlike this new composition which starts from fruit without pesticides or chemical fertilizers to the preparation as such without preservatives or additives in order to make it healthier and increase the benefits in a food that by adding water gives the person all the flavonoids necessary to consume in the day.
- composition of the invention does not need to add preservatives and dyes, which are harmful to health, since it is packaged in a vacuum sachet and as it contains such high levels of antioxidants they act as preservatives and help preserve the preparation . Even effect on some bacteria has been observed comparing its effect in a study with clarithromycin.
- the dyes have been indicated as those responsible for allergic reactions and in children studies have been done in relation to the attention deficit, in addition to some carcinogens. This preparation has different colors, very attractive, coming from its components, all of natural origin.
- the antioxidant composition of the present invention also contains a large number of herbs that increase the contribution of different secondary metabolites belonging to each of these herbs and therefore increasing the amount of total antioxidants.
- composition of the invention contains the following components: matico 10-20% by weight, cedron 40-50%, mint 40-50%, linden 10-20%, lemon balm 20-50%, chamomile 5-10%, hypericum 5 -10%, lavender 0.5-1%, basil 10-30%, rosehip 30-40%, cranberry 30- 60%, plantain 5-10%, rosemary 10-20%, sage 10-20%, maqui 10-30%, cinnamon 1-5%, vanilla 2- 5% and spring water and Stevia rebaudiana 5 to 10%.
- the invention also contemplates the process for preparing said antioxidant composition.
- preparations a) and b) are mixed and concentrated again until reaching half the volume to obtain the final composition.
- the water used must be previously boiled to avoid the greatest amount of oxygen present in the water and thus avoid the oxidation of the herbs. Water is added between 90-100 ° C on dried or fresh medicinal herbs. The infusion is allowed to stand for only three minutes, if left longer the herbs oxidize and the organoleptic properties vary, the main disadvantage being the appearance of bitterness.
- the second part is to make the berry extract, it is prepared with blueberries, rosehip, maqui or others in a rotary evaporator to avoid the loss of vitamins using the lowest possible temperature to evaporate the water by means of the vacuum pressure for 20 minutes. Then they join both liquid parts and go through the rotary evaporator until they get half the volume of the mixture that was put in this step.
- the stevioside from stevia dissolves well from 50 ° C and is added at the end, in the concentrated mixture.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Compounds Of Unknown Constitution (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
Abstract
The invention relates to a 50% concentrated antioxidant natural liquid composition containing totally natural substances including both European and native medicinal plants, with a common base formed by: 5% p/p matico (Buddleja globosa), 10% lemon beebrush (Aloysia triphylla) and with variable percentages depending on each of the varieties such as peppermint (Mentha piperita), small-leaved lime (Tilia cordata), lemon balm (Melissa officinalis), chamomile (chamomilla recutita), St John's wort (Hypericum perforatum), lavender (Lavandula officinalis), basil (Ocimun basilicum), rosa mosqueta (Rosa rubiginosa), plantain (Plantago ovata), canelo (Drimys winteri), vanilla (Vanilla planifolia) together with well water obtained in the same parcel, having organic certification, without chemical fertilizers or artificial pesticides, along with 5% Stevia rebaudiana as a sweetener. The liquid obtained produces no collateral side effects and is a good source of antioxidants owing to the high quantity of flavonoids present. The solution is reconstituted with 200 ml of water. The invention also relates to the associated production method.
Description
COMPOSICIÓN LÍQUIDA NATURAL ANTIOXIDANTE A BASE DE HIERBAS Y ARBUSTOS Y ANTIOXIDANT NATURAL LIQUID COMPOSITION BASED ON HERBS AND BUSHES AND
MÉTODO DE PREPARACIÓN DE LA COMPOSICIÓN COMPOSITION PREPARATION METHOD
La presente patente de invención se refiere a una composición liquida natural antioxidante concentrada preparada sólo con componentes de hierbas y arbustos producidos bajo técnicas orgánicas, endulzada con stevia y preparada sólo con componentes de hierbas y arbustos producidos bajo técnicas orgánicas en una presentación de sachet de 5 mL, en condiciones para ser usado en forma inmediata, ya sea con agua caliente o fría, hasta reconstituir un volumen de 200 mL. The present invention patent relates to a concentrated natural antioxidant liquid composition prepared only with components of herbs and shrubs produced under organic techniques, sweetened with stevia and prepared only with components of herbs and shrubs produced under organic techniques in a sachet presentation of 5 mL, in conditions to be used immediately, either with hot or cold water, to reconstitute a volume of 200 mL.
La FDA de U.S.A., indica que la ingesta dietética normal de una persona que consume la ración recomendada 5 de frutas o verduras al día tendrían un valor ORAC de entre 1600 y 2100 [mu] TE mol, siendo recomendada una ingesta mínima diaria de 3000 unidades ORAC de flavonoides provenientes de distintas fuentes. The US FDA indicates that the normal dietary intake of a person who consumes the recommended ration 5 of fruits or vegetables a day would have an ORAC value of between 1600 and 2100 [mu] TE mol, with a minimum daily intake of 3000 units being recommended ORAC of flavonoids from different sources.
Nuestra invención, postulada a patentamiento, posee una composición liquida natural antioxidante concentrada que va desde 4662 a 16Θ7 ORAC, cumpliendo 5 de las composiciones presentadas, con la dosis completa diaria necesaria de antioxidantes y los 2 restantes con buenos niveles para ser considerados bebidas antioxidantes sin ninguna observación. Our invention, postulated for patenting, has a concentrated natural antioxidant liquid composition ranging from 4662 to 16Θ7 ORAC, complying with 5 of the presented compositions, with the necessary daily full dose of antioxidants and the remaining 2 with good levels to be considered antioxidant drinks without No observation
Sus usos se derivan de los componentes extraídos de hierbas y arbustos producidos bajo técnicas orgánicas de producción, que se disuelven en solvente polar, en este caso agua, con el objeto de ser una bebida beneficiosa para la salud, que puede ser consumida por todo tipo de personas. Esto porque los flavonoides no poseen efectos secundarios, pero si tienen propiedades antioxidantes que ayudan a: Its uses are derived from the components extracted from herbs and shrubs produced under organic production techniques, which are dissolved in polar solvent, in this case water, in order to be a beneficial drink for health, which can be consumed by all types of people. This is because flavonoids have no side effects, but they do have antioxidant properties that help to:
• prevenir el cáncer, • prevent cancer,
• previenen enfermedades cardiovasculares, • prevent cardiovascular diseases,
• poseen efectos antiinflamatorios y analgésicos, • have anti-inflammatory and analgesic effects,
• ayudan a la concentración y la fatiga ocular en el caso de las preparaciones con arándano • help concentration and eye fatigue in the case of cranberry preparations
• y ayudan a la regeneración celular • and help cell regeneration
Por lo que esta composición antioxidante presentada a patentamiento, está orientado a personas con estas patologías o que deseen prevenirlas además de salvaguardar la salud al evitar que ingieran alimentos con colorantes artificiales y preservantes. De esta manera, se pretende mejorar la salud de los consumidores y su calidad de vida. So this antioxidant composition submitted to patenting, is aimed at people with these pathologies or who wish to prevent them in addition to safeguarding health by preventing them from eating food with artificial colors and preservatives. In this way, it is intended to improve the health of consumers and their quality of life.
Los altos niveles de antocianidinas y flavonoides han demostrado una potente actividad antiinflamatoria y ayuda a disminuir el riesgo de una variedad de enfermedades degenerativas tales como la artritis, diabetes, cáncer, etc. High levels of anthocyanidins and flavonoids have demonstrated potent anti-inflammatory activity and helps decrease the risk of a variety of degenerative diseases such as arthritis, diabetes, cancer, etc.
Los antioxidantes reducen los efectos del deterioro o envejecimiento cerebral. La combinación de los agentes antioxidantes y antiinflamatorios encontrados en las frutas y
vegetales puede reducir o revertir el déficit de la función cerebral y comportamientos cognitivos. Antioxidants reduce the effects of brain deterioration or aging. The combination of antioxidant and anti-inflammatory agents found in fruits and Vegetables can reduce or reverse the deficit of brain function and cognitive behaviors.
Un estado de inflamación crónica se caracteriza por una producción anormal de citoquinas y la activación de las vías de señalización inflamatorias. La inflamación crónica juega un rol crucial en el desarrollo de desórdenes metabólicos asociados a obesidad, resistencia a la insulina y arterioesclerosis. Dos importantes enzimas están involucradas en la respuesta inflamatoria la ¡NOS (óxido nítrico sintetasa) y la COX-2 (ciclooxigenasa 2). La ¡NOS y la COX-2 pueden catalizar la síntesis de óxido nítrico y de prostagiandina E2, la cual puede causar sepsis, síndrome de respuesta inflamatoria sistémica. Estas enzimas pueden ser inhibidas con estos productos reduciendo la inflamación y las enfermedades relacionadas. A state of chronic inflammation is characterized by abnormal cytokine production and activation of inflammatory signaling pathways. Chronic inflammation plays a crucial role in the development of metabolic disorders associated with obesity, insulin resistance and atherosclerosis. Two important enzymes are involved in the inflammatory response: ¡NOS (nitric oxide synthetase) and COX-2 (cyclooxygenase 2). NOS and COX-2 can catalyze the synthesis of nitric oxide and prostagiandin E2, which can cause sepsis, a systemic inflammatory response syndrome. These enzymes can be inhibited with these products by reducing inflammation and related diseases.
Los polifenoles son capaces de inhibir las enzimas digestivas alfa- glucosidae y la alfa- amilasa, cuyo rol es hidrolizar los carbohidratos para que luego sean absorbidos en el intestino. Esto genera un retardo en la digestión de carbohidratos y por lo tanto una absorción disminuida de la glicemia post-prandial. Polyphenols are able to inhibit the digestive enzymes alpha-glucosidae and alpha-amylase, whose role is to hydrolyze carbohydrates so that they are then absorbed in the intestine. This generates a delay in the digestion of carbohydrates and therefore a decreased absorption of post-prandial glycemia.
La alfa-glucosidasa es una enzima clave para metabolizar los oligosacáridos no absorbióles en monosacáridos absorbibles por el intestino delgado. La inhibición de esta enzima puede retrasar la digestión de oligosacáridos y disacáridos a monosacáridos y disminuir la absorción de glucosa y reducir la glicemia postprandial. Alpha-glucosidase is a key enzyme for metabolizing non-absorbing oligosaccharides into monosaccharides absorbable by the small intestine. Inhibition of this enzyme can delay the digestion of oligosaccharides and disaccharides to monosaccharides and decrease glucose absorption and reduce postprandial glycemia.
La alta concentración de inhibidores de alfa-glucosidasa es una atractiva estrategia para controlar la hiperglicemia de manera que los alimentos funcionales como éste podrían ayudar a pacientes con diabetes. The high concentration of alpha-glucosidase inhibitors is an attractive strategy to control hyperglycemia so that functional foods such as this could help patients with diabetes.
La diabetes se asocia a la hiperglicemia y a dislipidemia, las cuales causan estrés oxidativo e inducen una respuesta inflamatoria que genera una gran cantidad de radicales libres originando complicaciones cardiovasculares. Los componentes antioxidantes previenen la absorción del colesterol. Diabetes is associated with hyperglycemia and dyslipidemia, which cause oxidative stress and induce an inflammatory response that generates a large amount of free radicals causing cardiovascular complications. Antioxidant components prevent cholesterol absorption.
Las antocianidinas y flavonoides protegen de la oxidación del LDL (lipoproteínas de baja densidad) y previene a los vasos sanguíneos del daño oxidativo. Una dieta diaria regular con antioxidantes es positiva para la salud cardiovascular. Anthocyanidins and flavonoids protect against oxidation of LDL (low density lipoproteins) and prevent blood vessels from oxidative damage. A regular daily diet with antioxidants is positive for cardiovascular health.
La oxidación del colesterol es un factor en el desarrollo de enfermedades cardiovasculares incluidos ataque cardiacos, aterosclerosis e isquemia.
Las proantocianidinas ayudan a reducir la adherencia de ciertas cepas de E. coli en las paredes del tracto urinario. Cholesterol oxidation is a factor in the development of cardiovascular diseases including heart attack, atherosclerosis and ischemia. Proanthocyanidins help reduce the adhesion of certain strains of E. coli on the walls of the urinary tract.
Los principales flavonoides del matico corresponden a verbascósido, 7-O-glucósido de luteolina, quercetina, 7-O-glucósido de apigenina además de otros metabolitos secundarios como acido gálico todos con efectos antioxidantes. The main flavonoids of matico correspond to verbascoside, luteolin 7-O-glycoside, quercetin, apigenin 7-O-glycoside in addition to other secondary metabolites such as gallic acid all with antioxidant effects.
El cedrón, Aloysia triphylla, posee terpenos como el neral, el geraniol nerol y el geraniol, los sesquiterpenoides ar-curcumeno, biciclosesquifelandreno, espatulenol, nerolidol, 15- burboneno, ís-cariofileno y su óxido que mostraron un efecto protector antioxidante ¡n vitro, medido en un sistema lipídico modelo (emulsión del ácido linoleico), a la misma concentración, e.gr. 10 g/L, igual o mayor que la vitamina E y el BHA. The cedron, Aloysia triphylla, has terpenes such as neral, geraniol nerol and geraniol, sesquiterpenoids ar-curcumene, bicycles, chisquifelandrene, spatulenol, nerolidol, 15-burbonne, isis-cariophilene and its oxide that showed a protective antioxidant effect in vitro , measured in a model lipid system (linoleic acid emulsion), at the same concentration, e.g. 10 g / L, equal to or greater than vitamin E and BHA.
El tilo cuyas flores poseen farnesol, geraniol, eugenol, linalol, esteres feniletílicos de aceite esencial y flavonoides como la astragalina, quercitina, isoquercitina y canferitrina además de otros metabolitos secundarios beneficiosos. Linden whose flowers have farnesol, geraniol, eugenol, linalool, phenylethyl esters of essential oil and flavonoids such as astragaline, quercitin, isoquercitin and canferitrin in addition to other beneficial secondary metabolites.
La rosa mosqueta posee una elevada proporción de vitamina C, proporción que dependiendo de la época de recolección, puede alcanzar hasta 513 mg/100g en enero y 844mg/1 OOg en abril Rosehip has a high proportion of vitamin C, a proportion that depending on the harvest time, can reach up to 513 mg / 100g in January and 844mg / 1 OOg in April
La melisa posee neral (30,4 %) y geranial (39,0 %) aunque se detectaron cantidades considerables de óxido de cariofileno (12,1 %). Melissa has neral (30.4%) and geranial (39.0%) although considerable amounts of Caryophylene oxide (12.1%) were detected.
El canelo es un árbol usado por culturas milenarias de Chile por sus múltiples cualidades medicinales y ceremoniales, de acuerdo al documento del MINSAL, Chile, "medicamentos herbarios tradicionales", ocupado en la formulación para proporcionar un efecto antiespasmódico además de entregarle a la preparación un sabor característico. The cinnamon is a tree used by millenary cultures of Chile for its multiple medicinal and ceremonial qualities, according to the MINSAL document, Chile, "traditional herbal medicines", occupied in the formulation to provide an antispasmodic effect in addition to giving the preparation a characteristic flavor
La vainilla es un alimento con alto poder antioxidante, contiene altos niveles ORAC además de un suave aroma y sabor agradable. Vanilla is a food with high antioxidant power, it contains high ORAC levels in addition to a mild aroma and pleasant taste.
La albahaca se incluye en esta preparación debido a su gran capacidad antioxidante además de sus propiedades antiespasmódicas y carminativas, aportando su agradable aroma y sabor. Basil is included in this preparation due to its great antioxidant capacity in addition to its antispasmodic and carminative properties, providing its pleasant aroma and flavor.
El procedimiento de fabricación consta de dos pasos por separados que luego se unen para obtener mediante concentración en un rotavapor la composición antioxidante final. La primera parte consiste en obtener el concentrado de berries frescos, congelados o secos utilizando agua como solvente mediante un rotavapor con el objeto de preservar la mayor cantidad de vitaminas, ya que al trabajar a presión negativa se consigue que el agua hierva a menor temperatura evitando la pérdida de éstas.
La otra parte de la preparación consiste en la infusión de hierbas que se prepara con agua recién hervida que se vierte sobre las hierbas frescas o secas en las proporciones establecidas y se deja reposar por no más de tres minutos. Luego de obtener ambas, éstas se mezclan y se vuelven a concentrar en el rotavapor hasta obtener la mitad del volumen original y se envasan inmediatamente en sachet. The manufacturing process consists of two separate steps that are then joined to obtain by concentration in a rotary evaporator the final antioxidant composition. The first part consists in obtaining the concentrate of fresh, frozen or dried berries using water as a solvent by means of a rotary evaporator in order to preserve the greatest amount of vitamins, since when working under negative pressure it is possible that the water boils at a lower temperature avoiding The loss of these. The other part of the preparation consists of the infusion of herbs that is prepared with freshly boiled water that is poured over fresh or dried herbs in the established proportions and allowed to stand for no more than three minutes. After obtaining both, these are mixed and re-concentrated in the rotary evaporator until half of the original volume is obtained and immediately packed in sachet.
ESTADO DE LA TÉCNICA STATE OF THE TECHNIQUE
En el estado de la técnica se encuentran divulgadas composiciones antioxidantes preparadas con berries como se describe en las patentes US2011244038 y WO200738421 con azúcares adicionales, polisacáridos y polímeros como PVP, CMC, metilcelulosa, chitosan, etc, todos aditivos artificiales a diferencia de ésta nueva composición la cual parte desde fruta sin pesticidas ni fertilizantes químicos hasta la preparación como tal sin preservantes ni aditivos con el objetivo de hacerlo más saludable y aumentar los beneficios en un alimento que al adicionarle agua le otorga a la persona todos los flavonoides necesarios para consumir en el día. Antioxidant compositions prepared with berries are disclosed in the state of the art as described in US2011244038 and WO200738421 with additional sugars, polysaccharides and polymers such as PVP, CMC, methylcellulose, chitosan, etc., all artificial additives unlike this new composition which starts from fruit without pesticides or chemical fertilizers to the preparation as such without preservatives or additives in order to make it healthier and increase the benefits in a food that by adding water gives the person all the flavonoids necessary to consume in the day.
La composición de la invención no tiene necesidad de agregar preservantes y colorantes, los cuales son dañinos para la salud, ya que viene envasada dentro de un sachet al vacío y como contiene niveles tan altos de antioxidantes éstos actúan como preservantes y ayudan a conservar la preparación. Inclusive se ha observado efecto sobre algunas bacterias comparándose su efecto en un estudio con la claritromicina. Los colorantes han sido señalados como los posibles responsables en reacciones alérgicas y en niños se han hecho estudios en relacionados con el déficit atencional, además de algunos cancerígenos. Esta preparación posee distintos colores, muy atractivos, provenientes de sus componentes, todos de origen natural. The composition of the invention does not need to add preservatives and dyes, which are harmful to health, since it is packaged in a vacuum sachet and as it contains such high levels of antioxidants they act as preservatives and help preserve the preparation . Even effect on some bacteria has been observed comparing its effect in a study with clarithromycin. The dyes have been indicated as those responsible for allergic reactions and in children studies have been done in relation to the attention deficit, in addition to some carcinogens. This preparation has different colors, very attractive, coming from its components, all of natural origin.
De la misma manera no existe una composición en el estado de la técnica que contemple mezcla de hierbas y berries; sólo extractos de berries con trozos de fruta yaupon y mezclas de berries, como se difunde en las patentes US2010062133 y KR2011001001 1 , respectivamente. En cambio la composición antioxidante de la presente Invención contiene además una gran cantidad de hierbas que aumentan el aporte de distintos metabolitos secundarios pertenecientes a cada una de estas hierbas y por lo tanto aumentando la cantidad de antioxidantes totales.
DESCRIPCIÓN DETALLADA DE LA INVENCIÓN In the same way there is no composition in the state of the art that includes a mixture of herbs and berries; only extracts of berries with pieces of yaupon fruit and mixtures of berries, as disclosed in US2010062133 and KR2011001001 1, respectively. On the other hand, the antioxidant composition of the present invention also contains a large number of herbs that increase the contribution of different secondary metabolites belonging to each of these herbs and therefore increasing the amount of total antioxidants. DETAILED DESCRIPTION OF THE INVENTION
La composición de la invención contiene los siguientes componentes: matico 10-20% en peso, cedrón 40-50%, menta 40-50%, tilo 10-20%, melisa 20-50%, manzanilla 5-10%, hipérico 5-10%, lavanda 0,5-1%, albahaca 10-30%, rosa mosqueta 30-40%, arándano 30- 60%, llantén 5-10%, romero 10-20%, salvia 10-20%, maqui 10-30%, canelo 1-5%, vainilla 2- 5% y agua de vertiente y Stevia rebaudiana 5 al 10%. The composition of the invention contains the following components: matico 10-20% by weight, cedron 40-50%, mint 40-50%, linden 10-20%, lemon balm 20-50%, chamomile 5-10%, hypericum 5 -10%, lavender 0.5-1%, basil 10-30%, rosehip 30-40%, cranberry 30- 60%, plantain 5-10%, rosemary 10-20%, sage 10-20%, maqui 10-30%, cinnamon 1-5%, vanilla 2- 5% and spring water and Stevia rebaudiana 5 to 10%.
La invención contempla también el procedimiento para preparar dicha composición antioxidante. The invention also contemplates the process for preparing said antioxidant composition.
El procedimiento se realizada en dos etapas: a) preparación de la infusión y b) preparación del concentrado de berries The procedure is carried out in two stages: a) preparation of the infusion and b) preparation of the berry concentrate
La preparación a), contempla los pasos de: Preparation a), contemplates the steps of:
-agregar agua previamente hervida a una temperatura cercana a los 100°C, en una proporción de 1 :1 en peso de hojas frescas o secas bajo cultivo orgánico, - add previously boiled water at a temperature close to 100 ° C, in a ratio of 1: 1 by weight of fresh or dried leaves under organic cultivation,
-dejar embebida esta mezcla por no más de 3 minutos para que no se degraden los principios activos y aparezca un sabor amargo. -Let this mixture embedded for no more than 3 minutes so that the active ingredients do not degrade and a bitter taste appears.
La preparación b) incluye los pasos de: Preparation b) includes the steps of:
-agregar directamente sobre los berries en una proporción de 1 :1 en peso - add directly on berries in a 1: 1 weight ratio
-concentrar a la mitad del volumen original conservando sus propiedades antioxidantes. -concentrate to half of the original volume while retaining its antioxidant properties.
Finalmente se mezclan las preparaciones a) y b) y se vuelven a concentrar hasta alcanzar la mitad del volumen para obtener la composición final. Finally, preparations a) and b) are mixed and concentrated again until reaching half the volume to obtain the final composition.
El agua utilizada debe ser previamente hervida para evitar la mayor cantidad de oxigeno presente en el agua y así evitar la oxidación de las hierbas. Se agrega agua entre 90-100°C sobre las hierbas medicinales secas o frescas. Se deja reposar la infusión por sólo tres minutos, si se deja mayor tiempo las hierbas se oxidan y varían las propiedades organolépticas, siendo la principal desventaja la aparición del amargor. La segunda parte es realizar el extracto de berries, éste se prepara con arándanos, rosa mosqueta, maqui u otros en rotavapor para evitar la pérdida de vitaminas utilizando la menor temperatura posible para evaporar el agua por medio de la presión de vacío durante 20 minutos. Luego se unen ambas partes líquidas y se vuelven a pasar por el rotavapor hasta conseguir la mitad del volumen de la mezcla que se puso en este paso. El steviósido proveniente de la stevia se disuelve bien desde los 50°C y se agrega al final, en la mezcla concentrada. The water used must be previously boiled to avoid the greatest amount of oxygen present in the water and thus avoid the oxidation of the herbs. Water is added between 90-100 ° C on dried or fresh medicinal herbs. The infusion is allowed to stand for only three minutes, if left longer the herbs oxidize and the organoleptic properties vary, the main disadvantage being the appearance of bitterness. The second part is to make the berry extract, it is prepared with blueberries, rosehip, maqui or others in a rotary evaporator to avoid the loss of vitamins using the lowest possible temperature to evaporate the water by means of the vacuum pressure for 20 minutes. Then they join both liquid parts and go through the rotary evaporator until they get half the volume of the mixture that was put in this step. The stevioside from stevia dissolves well from 50 ° C and is added at the end, in the concentrated mixture.
Esta preparación concentrada agrega sabor sin calorías a cualquier preparación culinaria, bebidas, alimentos diversos, productos gourmet y dietéticos sin necesidad de cocinar, sólo añadiéndolo a la preparación, con un aporte calórico ínfimo, ideal para dietas y pacientes con sobrepeso que requieran sabor sin calorías.
This concentrated preparation adds no calorie flavor to any culinary preparation, beverages, various foods, gourmet and dietary products without cooking, just adding it to the preparation, with a minimal caloric intake, ideal for diets and overweight patients that require no calorie flavor .
Claims
1.-Composición liquida natural antioxidante concentrada preparada sólo con componentes de hierbas y arbustos producidos bajo técnicas orgánicas, CARACTERIZADA porque contiene: matico 10-20% en peso, cedrón 40-50%, menta 40-50%, tilo 10-20%, melisa 20- 50%, manzanilla 5-10%, hipérico 5-10%, lavanda 0,5-1%, albahaca 10-30%, rosa mosqueta 30-40%, llantén 5-10%, romero 10-20%, salvia 10-20%, maqui 10-30%, canelo 1-5%, vainilla 2-5% agua de vertiente y Stevia rebaudiana 5 al 10%. 1.-Concentrated natural antioxidant liquid composition prepared only with components of herbs and shrubs produced under organic techniques, CHARACTERIZED because it contains: matico 10-20% by weight, lemon verbena 40-50%, mint 40-50%, linden 10-20% , lemon balm 20-50%, chamomile 5-10%, St. John's wort 5-10%, lavender 0.5-1%, basil 10-30%, rosehip 30-40%, plantain 5-10%, rosemary 10-20 %, sage 10-20%, maqui 10-30%, cinnamon 1-5%, vanilla 2-5% spring water and Stevia rebaudiana 5 to 10%.
2. - Composición liquida natural antioxidante concentrada preparada sólo con componentes de hierbas y arbustos producidos bajo técnicas orgánicas, de acuerdo a la reivindicación N°1 CARACTERIZADA porque contiene 0,2 y 0,5% de canelo 2. - Concentrated natural antioxidant liquid composition prepared only with components of herbs and shrubs produced under organic techniques, according to claim No. 1 CHARACTERIZED because it contains 0.2 and 0.5% cinnamon
3. - Composición liquida natural antioxidante concentrada preparada sólo con componentes de hierbas y arbustos producidos bajo técnicas orgánicas de acuerdo a la reivindicación N°1 CARACTERIZADA porque contiene 0,2 y 0,5% de vainilla 3. - Concentrated natural antioxidant liquid composition prepared only with components of herbs and shrubs produced under organic techniques according to claim No. 1 CHARACTERIZED because it contains 0.2 and 0.5% vanilla
4. -Composición liquida natural antioxidante concentrada preparada con componentes de hierbas y arbustos producidos bajo técnicas orgánicas de acuerdo a la reivindicación N°1 CARACTERIZADA porque incluye albahaca 50-90% 4. -Concentrated natural antioxidant liquid composition prepared with components of herbs and shrubs produced under organic techniques according to claim No. 1 CHARACTERIZED because it includes 50-90% basil
5. -Composición liquida natural antioxidante concentrada preparada sólo con componentes de hierbas y arbustos producidos bajo técnicas orgánicas de acuerdo a la reivindicación N°1 CARACTERIZADA porque contiene entre 10-20 % de alcohol generado de fruta orgánica.5. -Concentrated natural antioxidant liquid composition prepared only with components of herbs and shrubs produced under organic techniques according to claim No. 1 CHARACTERIZED because it contains between 10-20% of alcohol generated from organic fruit.
6. -Procedimiento de preparación de la composición líquida, natural, antioxidante, concentrada preparada solo con componentes de hierbas y arbustos producidos bajo técnicas orgánicas de la reivindicación N° , realizada en dos etapas: a) preparación de la infusión y b) preparación del concentrado de berries CARACTERIZADA por los siguientes pasos: preparación a): 6. -Procedure for preparing the liquid, natural, antioxidant, concentrated composition prepared only with components of herbs and shrubs produced under organic techniques of claim No., carried out in two stages: a) preparation of the infusion and b) preparation of the concentrate of berries CHARACTERIZED by the following steps: preparation a):
-agregar agua previamente hervida a una temperatura cercana a los 100°C, en una proporción de 1 :1 en peso de hojas frescas o secas bajo cultivo orgánico, -add previously boiled water at a temperature close to 100°C, in a proportion of 1:1 by weight of fresh or dried leaves under organic cultivation,
-dejar embebida esta mezcla por no más de 3 minutos para que no se degraden los principios activos y aparezca un sabor amargo. preparación b): -leave this mixture soaked for no more than 3 minutes so that the active ingredients do not degrade and a bitter taste appears. preparation b):
-agregar agua directamente sobre los berries en una proporción de 1 :1 en peso
-concentrar a la mitad del volumen original conservando sus propiedades antioxidantes. -add water directly to the berries in a ratio of 1:1 by weight -concentrate to half the original volume while preserving its antioxidant properties.
- mezclar a) y b) y volver a concentrar hasta alcanzar la mitad del volumen para obtener la composición final. - mix a) and b) and concentrate again until half the volume is reached to obtain the final composition.
7.- Procedimiento de preparación de la composición líquida, natural, antioxidante, concentrada, según reivindicación N°6, CARACTERIZADO por la adición de Stevia a una temperatura desde los 50°C. 7.- Procedure for preparing the liquid, natural, antioxidant, concentrated composition, according to claim No. 6, CHARACTERIZED by the addition of Stevia at a temperature of 50°C.
8 -Uso de la composición líquida natural antioxidante orgánica concentrada CARACTERIZADO por su uso en repostería 8 -Use of the concentrated organic natural antioxidant liquid composition CHARACTERIZED for its use in baking
9. - El uso de la composición líquida natural antioxidante orgánica concentrada de acuerdo a la reivindicación N°8, CARACTERIZADO por su uso en preparaciones gourmet. 9. - The use of the concentrated organic natural antioxidant liquid composition according to claim No. 8, CHARACTERIZED by its use in gourmet preparations.
10. - El uso de la composición líquida natural antioxidante orgánica concentrada de acuerdo a la reivindicación N°8, CARACTERIZADO por su uso en productos culinarios. 10. - The use of the concentrated organic natural antioxidant liquid composition according to claim No. 8, CHARACTERIZED by its use in culinary products.
11. - El uso de la composición líquida natural antioxidante orgánica concentrada de acuerdo a la reivindicación N°8, CARACTERIZADO por su uso en productos dietéticos, ya que no posee azúcar.
11. - The use of the concentrated organic natural antioxidant liquid composition according to claim No. 8, CHARACTERIZED by its use in dietary products, since it does not have sugar.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CL3402-2012 | 2012-12-03 | ||
| CL2012003402A CL2012003402A1 (en) | 2012-12-03 | 2012-12-03 | Concentrated natural antioxidant liquid composition prepared only with components of herbs and shrubs produced under organic techniques, sweetened with stevia and the method of preparation of said composition. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2014085946A1 true WO2014085946A1 (en) | 2014-06-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/CL2013/000002 WO2014085946A1 (en) | 2012-12-03 | 2013-01-09 | Grass- and shrub-based natural antioxidant liquid composition and method for producing same |
Country Status (2)
| Country | Link |
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| CL (1) | CL2012003402A1 (en) |
| WO (1) | WO2014085946A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016159767A2 (en) | 2015-03-30 | 2016-10-06 | Bio-Based Product Ontwikkelings Cooperatie U.A. (Boc) | Method for the preparation of a water-soluble extract of a vegetable biomass |
| WO2020252461A1 (en) * | 2019-06-14 | 2020-12-17 | Codex Beauty Corporation | Natural skin care compositions and methods for treating oxidative stress and restoring skin health |
| US11141374B2 (en) | 2019-06-14 | 2021-10-12 | Codex Beauty Corporation | Natural skin care compositions and methods for treating oxidative stress and restoring skin health |
| US11141373B2 (en) | 2019-06-14 | 2021-10-12 | Codex Beauty Corporation | Natural skin care compositions and methods for treating oxidative stress and restoring skin health |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006063219A2 (en) * | 2004-12-09 | 2006-06-15 | Pro-Health, Inc. | Product and method for oral administration of nutraceuticals |
| US20100062133A1 (en) * | 2008-08-25 | 2010-03-11 | Violeta Colova | Blended beverage composition of berry solids, yaupon solids and water |
| EP2471383A1 (en) * | 2009-08-27 | 2012-07-04 | Ogawa & Co., Ltd. | Taste-improving agent for sweetener having high sweetness |
-
2012
- 2012-12-03 CL CL2012003402A patent/CL2012003402A1/en unknown
-
2013
- 2013-01-09 WO PCT/CL2013/000002 patent/WO2014085946A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006063219A2 (en) * | 2004-12-09 | 2006-06-15 | Pro-Health, Inc. | Product and method for oral administration of nutraceuticals |
| US20100062133A1 (en) * | 2008-08-25 | 2010-03-11 | Violeta Colova | Blended beverage composition of berry solids, yaupon solids and water |
| EP2471383A1 (en) * | 2009-08-27 | 2012-07-04 | Ogawa & Co., Ltd. | Taste-improving agent for sweetener having high sweetness |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016159767A2 (en) | 2015-03-30 | 2016-10-06 | Bio-Based Product Ontwikkelings Cooperatie U.A. (Boc) | Method for the preparation of a water-soluble extract of a vegetable biomass |
| WO2020252461A1 (en) * | 2019-06-14 | 2020-12-17 | Codex Beauty Corporation | Natural skin care compositions and methods for treating oxidative stress and restoring skin health |
| US11141374B2 (en) | 2019-06-14 | 2021-10-12 | Codex Beauty Corporation | Natural skin care compositions and methods for treating oxidative stress and restoring skin health |
| US11141373B2 (en) | 2019-06-14 | 2021-10-12 | Codex Beauty Corporation | Natural skin care compositions and methods for treating oxidative stress and restoring skin health |
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| Publication number | Publication date |
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| CL2012003402A1 (en) | 2013-04-12 |
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