WO2018124202A1 - Composition alimentaire favorisant la transpiration - Google Patents

Composition alimentaire favorisant la transpiration Download PDF

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Publication number
WO2018124202A1
WO2018124202A1 PCT/JP2017/046972 JP2017046972W WO2018124202A1 WO 2018124202 A1 WO2018124202 A1 WO 2018124202A1 JP 2017046972 W JP2017046972 W JP 2017046972W WO 2018124202 A1 WO2018124202 A1 WO 2018124202A1
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WIPO (PCT)
Prior art keywords
food composition
sweating
promoting
zinc
present
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Application number
PCT/JP2017/046972
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English (en)
Japanese (ja)
Inventor
明佳 府川
里香 村上
山口　真
英喜 谷口
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株式会社明治
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Application filed by 株式会社明治 filed Critical 株式会社明治
Priority to JP2018559592A priority Critical patent/JPWO2018124202A1/ja
Publication of WO2018124202A1 publication Critical patent/WO2018124202A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/17—Amino acids, peptides or proteins

Definitions

  • the present invention relates to a food composition for promoting sweating containing zinc as an active ingredient. Specifically, the present invention relates to a food composition for promoting sweating in a hot environment containing zinc as an active ingredient.
  • Heat stroke is known to cause various symptoms such as dizziness, fainting, headache, nausea, strong sleepiness, feeling bad, and abnormal rise in body temperature. Heat stroke can be roughly classified into two types according to the situation of heat stroke. One is “working heat stroke”, which results in heat stroke when combined with muscle exercise such as sports and physical labor in a hot environment such as a hot summer sun. The other is “non-working heat stroke”, which results in heat stroke after spending a long time in a hot environment.
  • the prevention of labor-related heat stroke with exercise in a hot environment includes voluntary responses such as setting acclimatization time to get used to heat before exercise, taking frequent breaks in water, and offering poor physical condition early. It is done.
  • non-working heat stroke is more common in elderly people who are not likely to feel the hot environment and infants who are small in body and easily affected by the environment. For this reason, delays in discovery, delays in recognition, and delays in first-aid treatment often lead to severity.
  • heat stroke has been on the rise, but as a background, in addition to climate change such as midsummer days, extreme heat days, increased tropical nights and urban heat island phenomenon, people with weak heat stroke, such as elderly people, living alone, economically poor, etc. An increase in the number of people is known. Therefore, an easy and simple heat stroke countermeasure is desired.
  • the heat generated in the body rides on the bloodstream (transfers heat to the blood) and is cooled by the outside temperature while flowing through the capillaries directly under the skin of the whole body. Thereafter, the cooled blood recirculates (returns) back to the deep part of the body, thereby preventing the body temperature from rising.
  • the blood that passes through the capillaries creates a large amount of sweat through the sweat glands, which evaporates from the epidermis and releases heat from the body by removing the heat of vaporization.
  • the amount of blood that carries heat to the capillaries is a necessary element for the efficiency of heat exchange in the body.
  • the amount of water in the body decreases, and accordingly the blood flow also decreases, resulting in poor heat exchange efficiency. Therefore, hydration is recommended for heat stroke prevention.
  • sweat since sweat not only loses moisture but also minerals in the body, intake of moisture and salt is recommended after sweating.
  • Patent Document 1 is a method based on the premise that sweating or sweating is normal, and is not suitable for infants with immature sweat glands and elderly people with impaired sweat gland function.
  • Patent Document 2 describes a liquid perspiration promoter containing non-polymer catechins as an active ingredient, and describes that it is also useful for heat stroke due to a decrease in perspiration.
  • the non-polymer catechins described in Patent Document 2 use an extract extracted from tea leaves, caffeine that is contained in the tea leaf extract and has a diuretic action drains water more than necessary. The risk of exacerbating heat stroke remains.
  • the problem to be solved by the present invention is to provide a new food composition that prevents heatstroke by promptly sweating even in heatstroke patients who are susceptible to heatstroke, particularly non-working heatstroke. It is to be.
  • Zinc is a kind of mineral and is an essential nutrient for the synthesis of about 300 kinds of enzymes, and is known to work for cell division, metabolism, antioxidants, protein synthesis, and the like.
  • the present inventors surprisingly found that, when spent in a hot environment after ingesting zinc, the blood flow increased without exercise or water supply And found that sweating is promoted. Furthermore, it discovered that the amount of perspiration in a hot environment can be accelerated
  • a food composition for promoting sweating in a hot environment comprising zinc as an active ingredient.
  • 2. The food composition for promoting sweating according to 1 above, further comprising a protein. 3.
  • the food composition for promoting sweating according to 1 or 2 above, wherein the daily intake is 3 mg or more as the amount of zinc. 4).
  • 4. The food composition for promoting sweating according to 2 or 3 above, wherein the daily intake is 10 g or more as the amount of protein. 5).
  • a food composition for preventing heat stroke comprising zinc as an active ingredient, for preventing heat stroke in a hot environment. 7).
  • a food composition for promoting detox comprising zinc as an active ingredient, for promoting sweating in a hot environment and obtaining a detox effect.
  • a food composition for improving swelling comprising zinc as an active ingredient, for promoting sweating in a hot environment and improving swelling.
  • a method for promoting detox wherein a composition containing zinc as an active ingredient is ingested to promote sweating in a hot environment to obtain a detox effect.
  • 15. 8 Use of the food composition for promoting detox as described in 7 above for promoting sweating in a hot environment and obtaining a detox effect.
  • Use of zinc according to 17 above, wherein the food composition comprises protein. 19. Use of zinc to produce a food composition for preventing heat stroke. 20. 20. Use of zinc according to 19 above, wherein the food composition comprises protein. 21. Use of zinc to produce a food composition to promote sweating in a hot environment and to obtain a detox effect. 22. The use of zinc according to 21, wherein the food composition comprises protein. 23. Use of zinc to produce a food composition to promote sweating and improve swelling in a hot environment. 24. 24. Use of zinc according to 23, wherein the food composition comprises protein.
  • sweating can be promptly promoted in a hot environment, which can lead to prevention of heat stroke, particularly non-working heat stroke.
  • a detox effect for beauty purposes such as eliminating swelling.
  • the food composition for promoting sweating of the present invention is advantageous in that it only promotes a body temperature regulation function by means of sweating in a hot environment and can provide a food composition that does not have side effects such as diuretic action.
  • FIG. 1 is a graph showing the difference in skin blood flow before and after a test in stage I or stage II in Test Example 1.
  • FIG. 2 is a graph showing the difference in the amount of sweating before and after the test in stage I or stage II in Test Example 1.
  • the food composition for promoting sweating of the present invention has an effect of promoting sweating and an effect of preventing heat stroke. That is, the food composition for promoting sweating of the invention also has an aspect of a food composition for preventing heat stroke.
  • ⁇ Sweating includes “thermal sweat” when the temperature rises or when exercising, “taste sweat” when eating a strong stimulus such as spicy food, and “mental sweat” due to tension or anxiety.
  • the sweat promoting action by the food composition for promoting sweating of the present invention is considered to have an effect of promoting “thermal sweating” against a hot environment. That is, as described in the examples described later, the food composition for promoting sweating of the present invention does not produce a sweating action when ingested, promotes sweating in a hot environment, and generates heat generated in the body. It can be released efficiently.
  • hot environment means a hot environment that adversely affects the human body.
  • WBGT wet bulb globe temperature
  • ISO 7243 heat index
  • it means a high temperature and high humidity environment such as a room having a room temperature of 38 ° C. or higher and a room humidity of 60.0% or higher.
  • the food composition for promoting sweating according to the present invention has an effect of increasing blood flow without specially ingesting water as described in the examples described later, by increasing blood flow and promoting sweating. , The efficiency of heat exchange in the body can be improved, and heat stroke can be prevented.
  • the food composition for promoting sweating of the present invention not only sweats when exercised (muscle exercise) in a hot environment, but also does not sweat when not exercising, and sweats in a hot environment. Can be promoted.
  • daily life such as long baths, saunas, mid-summer cars with air conditioning turned off, exposure to hot days, tropical nights, etc. .
  • the effect (action, function) of the present invention is that the zinc, which is the active ingredient of the present invention, promotes thermal sweating when placed in a hot environment after ingesting the food composition for promoting sweating of the present invention. It means that it is possible to prevent heat stroke, especially non-working heat stroke.
  • the food composition for promoting sweating of the present invention contains zinc as an active ingredient.
  • zinc has the effect of increasing blood flow and promoting thermal sweating.
  • the form of zinc contained in the food composition for promoting sweating of the present invention is not particularly limited, and may be contained as zinc alone or as a compound containing zinc.
  • Examples of the compound containing zinc include organic zinc, inorganic zinc, and zinc yeast.
  • Examples of the organic zinc include zinc gluconate and amino acid zinc.
  • Examples of inorganic zinc include zinc sulfate, zinc oxide, zinc acetate, zinc tartrate, and zinc lactate.
  • Zinc yeast can be obtained by adding about 1 ppm to 500 ppm of zinc (in addition to zinc sulfate, zinc chloride, zinc citrate, zinc acetate, zinc tartrate, zinc lactate, etc.) and culturing the yeast.
  • Examples of yeast include Saccharomyces genus, Mycotorula genus, Torulopsis genus, bread yeast, brewer's yeast, wine yeast, sake yeast, alcohol yeast, miso soy yeast, and other edible yeasts. You can list the types. Among these, zinc gluconate and amino acid zinc are preferable from the viewpoint of wide use in flavor and food.
  • Zinc contained in the food composition for promoting sweating of the present invention is usually 0.003% by mass to 0.05% by mass, preferably 0.005% by mass to 0.05% by mass, based on the entire composition. More preferably, it is 0.007 mass% to 0.035 mass%. By being in the above-mentioned range, the sweating promoting effect and the heat stroke preventing effect can be obtained more efficiently.
  • the daily intake of zinc is preferably 3 mg or more, more preferably 3 mg to 35 mg, still more preferably 5 mg to 30 mg, particularly preferably 7 mg to 25 mg. .
  • the sweating promoting effect and the heat stroke preventing effect can be obtained more effectively.
  • the food composition for promoting sweating of the present invention may further contain a protein.
  • the sweat promoting action can be further improved and heat stroke can be prevented.
  • the type of protein used in the present invention is not particularly limited.
  • animal and vegetable foods themselves may be used as raw materials (derived), and processed products thereof (for example, processed products such as concentration, degreasing, hydrolysis, pH adjustment, freezing, heating, and drying) )
  • processed products thereof for example, processed products such as concentration, degreasing, hydrolysis, pH adjustment, freezing, heating, and drying
  • the protein contained in the food composition for promoting sweating of the present invention may be a single protein or a plurality of proteins.
  • animal and vegetable proteins such as cow's milk, whole milk powder, skim milk, skim milk powder, skim concentrated milk, sugar-free skimmed condensed milk, milk protein, milk protein concentrate, peptide, soy protein, isolated soy protein, egg protein, and meat protein
  • milk protein examples include whey, whey powder, desalted whey, desalted whey powder, whey protein concentrate, whey protein isolate, whey peptide, ⁇ -lactalbumin, ⁇ -lactoglobulin, casein, sodium caseinate. , Calcium caseinate and the like.
  • milk protein is preferable because of its high absorption rate into the body, the degree of increase in blood flow, the speed of promoting sweating, and the degree of retention of water in the body.
  • the protein contained in the food composition for promoting sweating of the present invention is usually 10% by mass to 90% by mass, preferably 15% by mass to 80% by mass, and more preferably 30% by mass to 70% by mass. By being in the above range, sweating promoting effect and heat stroke preventing effect can be obtained without causing excessive intake of protein.
  • the daily intake of protein to be taken together with zinc is preferably 10 g or more, more preferably 10 g to 50 g, The amount is preferably 20 g to 40 g, particularly preferably 30 g to 40 g.
  • the mass ratio of zinc: protein is preferably 1: 10000 to 100: 10000, more preferably 3: 1000 to 10: 1000.
  • the food composition for promoting sweating of the present invention is preferably taken orally, but can be appropriately selected from conventionally known ingestion methods depending on the object and use, such as enteral administration and gastric fistula.
  • the food composition for promoting sweating of the present invention before coming into contact with a hot environment.
  • the timing of ingestion is preferably 1 day before contact with the hot environment, more preferably 3 days before contact with the hot environment, and more preferably 7 days or more before contact with the hot environment. The longer the intake period, the better the increase in blood flow in the body and the promotion of sweat function.
  • the food composition for promoting sweating of the present invention does not significantly change the deep body temperature even in a hot environment by promoting sweating. That is, the food composition for promoting sweating of the present invention can also be used as a food composition for adjusting body temperature in a hot environment.
  • the food composition for promoting sweating of the present invention can adjust the deep body temperature by promoting sweating, and thus can prevent and alleviate heat stroke. That is, the food composition for promoting sweating of the present invention can be used as a food composition for preventing and / or improving heat stroke, and preferably a food for preventing and / or improving non-working heat stroke. It can be used as a composition.
  • the food composition for promoting sweating according to the present invention can promote sweating in a hot environment without exercise, and for the purpose of beauty such as promoting sweating in a sauna or bath to eliminate swelling.
  • the detox effect can be obtained. That is, the present invention, as another aspect, contains zinc as an active ingredient, promotes sweating in a hot environment, and a food composition for promoting detox for obtaining a detox effect, or for swelling improvement for improving swelling A food composition is provided.
  • detox means an action of excreting toxins from the body. That is, it means that harmful substances and toxins that are gradually accumulated in the body by ingesting a trace amount from the environment such as food and air are discharged outside the body by sweating, defecation, urination and the like.
  • the form of the food composition for promoting sweating of the present invention may be any form as long as the effect is exerted, for example, solid form (powder form, granule form, capsule form, block form, etc.) , Liquid, gel, paste, paste and the like.
  • the food composition for promoting sweating of the present invention is preferably in a solid form from the viewpoint of improving storage stability and portability.
  • the food composition for promoting sweating of the present invention and other ingredients can be mixed and used as a food for promoting sweating or a food for preventing heat stroke.
  • the food composition for promoting sweating of the present invention can be added to other foods as an additive.
  • the amount of the food composition for promoting sweating of the present invention to be blended in this food can be arbitrarily determined according to its purpose, application, form, dosage form, symptom, weight, and the like.
  • components to be mixed with the sweat-promoting food composition of the present invention include water, carbohydrates, lipids, vitamins, minerals, organic acids, organic bases, fruit juices, and flavors.
  • saccharide examples include saccharides, processed starch (in addition to text phosphorus, soluble starch, British starch, oxidized starch, starch ester, starch ether, and the like), oligosaccharide, dietary fiber, and the like.
  • lipids examples include animal oils such as lard and fish oil, such fractionated oils, hydrogenated oils, and transesterified oils; palm oil, safflower oil, corn oil, rapeseed oil, coconut oil, and fractionated oils thereof , Vegetable oils and the like such as hydrogenated oil and transesterified oil.
  • vitamins examples include vitamin A, carotene, vitamin B group (vitamin B1, B2, B6, B12, etc.), vitamin C, vitamin D group, vitamin E, vitamin K group, vitamin P, vitamin Q, niacin, Examples include nicotinic acid, pantothenic acid, biotin, inositol, choline, and folic acid.
  • Examples of minerals include calcium, potassium, magnesium, sodium, copper, iron, phosphorus, manganese, and selenium.
  • organic acids examples include malic acid, citric acid, lactic acid, and tartaric acid.
  • organic base examples include histidine.
  • fruit juice examples include grape, orange, mango, grapefruit, blueberry, strawberry, cassis, apple, and pineapple.
  • Flavors include fruit, vegetable flavors, taste flavors such as herbs, coffee, chocolate, tea and green tea.
  • These components can be used in combination of two or more, and a synthetic product and / or a food containing a lot of these may be used.
  • the food composition for promoting sweating of the present invention can also be provided as a supplement.
  • the dosage form include tablets, coated tablets, capsules, granules, powders, solutions, syrups, and emulsions.
  • These various preparations are supplement preparations such as dispersants, excipients, binders, disintegrants, lubricants, colorants, flavoring agents, solubilizers, suspension agents, and coating agents in accordance with conventional methods.
  • Known auxiliary agents that can be usually used in the technical field can be used.
  • a composition mixed with a dispersant can be mentioned.
  • the dispersant include milk protein such as casein, soy protein, peptide, amino acid, starch, dextrin, xylan, oligosaccharide, saccharide (glucose, lactose, sucrose, galactose, maltose), sugar alcohol (trehalose, xylitol, erythritol, Palatinose, trehalulose, xylose) and the like.
  • dextrin is particularly preferable. This is because by using dextrin as a dispersing agent, the powder can be granulated, handling such as dispersion and dissolution is easy, and long-term storage is possible.
  • the dosage form of the dispersant, particularly dextrin is a granule. This is because the granule is not only highly soluble but also has high filling performance, and can be packaged in a small amount. Moreover, it is because it has the manufacturing advantage of enabling accurate packaging with no variation in mass distribution simply by dropping and packaging the packaging material.
  • the mass ratio of the active ingredient and the dispersant in the present invention is preferably 1: 100 to 1: 1, more preferably 10:90 to 90:10. is there. It is because the food composition for promoting sweating of the present invention can be efficiently dispersed by adjusting the mass ratio of the active ingredient and the dispersant in the present invention to the above range.
  • the active ingredient of the food composition for promoting sweating of the present invention is zinc, and when the food composition contains protein, the protein is also included in the active ingredient.
  • the food composition for promoting sweating of the present invention containing a dispersant (particularly dextrin) is ingested
  • the food composition for promoting sweating of the present invention is subdivided into a predetermined amount and packaged in a packaging material. It can be taken from the body. That is, it can be administered after a predetermined amount of the food composition for promoting sweating of the present invention and a packaging material, and the composition is packaged in a package.
  • the form of “food” is not particularly limited as long as it is an ingestible form such as a solution, suspension, emulsion, powder, and solid molded product.
  • Food includes beverages.
  • instant foods such as retort foods, canned foods, microwave foods, instant soups, and freeze-dried foods; coffee drinks, tea drinks, powdered drinks, and concentrated drinks; bread, pasta, noodles, cake mixes, And flour products such as bread crumbs; confectionery such as cookies, biscuits, cakes, snacks, crackers, and desserts; seasonings such as cooking mixes and curry stew ingredients; milk beverages, fermented milk (such as yogurt), Examples include lactic acid bacteria beverages, natural cheeses, processed cheeses, and ice creams; processed agricultural products such as cereals; frozen foods; and liquid foods. By taking such a form, it can be taken without feeling a psychological disorder.
  • Foods include health foods, functional labeling foods, dietary supplements, foods for specified health use, foods for the sick, infant formulas, milk powders for pregnant and lactating women, and promotion of sweating in hot environments It also includes those classified as foods with a label indicating that they are used for the purpose.
  • Whey protein, dextrin, sodium caseinate, lecithin, and zinc gluconate are mixed, granulated, sieved through a 16 mesh sieve, filled into an aluminum pouch bag, and the food composition for promoting sweating of the present invention Got.
  • the nutritional composition of the composition was 70% protein, 1.2% lipid, 9.8% carbohydrate, and 56 mg / 100 g zinc.
  • the following far-infrared sauna load test as a hot environment model was conducted four times before and after the period I and before and after the period II.
  • a room temperature was set to 38 ° C. using a far infrared sauna.
  • a humidifier was used in order to obtain a high humidity environment, and the room humidity was set to be about 60.0%.
  • the subject wears a laser blood flow meter (Omega Wave, FLO-C1) and a sweat meter (TechnoScience Corp., TPL3520) near the elbow of the left forearm, and the skin blood flow for 3 minutes before loading the sauna. And the amount of sweating was measured, and this average was used as a reference value. After the subject entered the sauna, 5 minutes, 10 minutes, 20 minutes, and 30 minutes later, the average of skin blood flow and sweating amount for each 30 seconds was measured to determine the difference from the reference value. .
  • FIG. 1 shows the changes in skin blood flow at each point of sauna load when the food composition for promoting sweating according to the present invention is taken and when it is not taken before and after the test of stage I or stage II.
  • the skin blood flow increased by 0.77 ml / min / 100 g as compared to the sauna load before ingestion of the same group at the time of 20 minutes after the sauna load.
  • the food composition for promoting sweating of the present invention was not ingested, the skin blood flow rate did not increase compared to the same point before the start of the test. From this, it was shown that the blood flow volume in a hot environment increases by ingesting the food composition for promoting sweating of the present invention.
  • FIG. 2 shows the amount of sweating change at each point of sauna load when the food composition for promoting sweating according to the present invention is taken and when it is not taken before and after the test of stage I or stage II.
  • the amount of perspiration is 0.47 mg / cm 2 / min as compared to the sauna load before the start of the test (before ingestion) at 20 minutes after the sauna load. Increased.
  • the amount of sweating did not increase even when the sauna load was 20 minutes later. From this, it was shown that by ingesting the food composition for promoting sweating of the present invention, the blood flow is increased and sweating is further promoted.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

L'objet de la présente invention est de pourvoir à une nouvelle composition alimentaire favorisant la transpiration qui favorise la transpiration. La présente invention concerne une composition alimentaire favorisant la transpiration en environnements chauds, ladite composition alimentaire favorisant la transpiration contenant du zinc à titre de principe actif.
PCT/JP2017/046972 2016-12-28 2017-12-27 Composition alimentaire favorisant la transpiration WO2018124202A1 (fr)

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JP2018559592A JPWO2018124202A1 (ja) 2016-12-28 2017-12-27 発汗促進用食品組成物

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JP2016256891 2016-12-28
JP2016-256891 2016-12-28

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WO2018124202A1 true WO2018124202A1 (fr) 2018-07-05

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020138026A1 (fr) * 2018-12-28 2020-07-02 株式会社林原 Agent d'atténuation de stress thermique

Citations (8)

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Publication number Priority date Publication date Assignee Title
JPH0771804A (ja) * 1993-09-02 1995-03-17 Hitachi Ltd 空気調和機
JP3042751U (ja) * 1997-04-21 1997-10-31 田中 耕太郎 足浴器用下肢保温カバー
JP2002212056A (ja) * 2001-01-16 2002-07-31 Tsumura & Co 上がり湯用組成物
JP2004137268A (ja) * 2002-09-27 2004-05-13 Univ Shinshu 血漿量増加促進剤
JP2007051090A (ja) * 2005-08-18 2007-03-01 Pharma Foods International Co Ltd 卵白ペプチドを有効成分として含有する血流改善剤
JP2014014796A (ja) * 2012-07-11 2014-01-30 Shinyu Giken Kk 流体循環混合装置
JP3203499U (ja) * 2016-01-22 2016-03-31 前進株式会社 マット
JP2016216373A (ja) * 2015-05-14 2016-12-22 株式会社東洋新薬 血流改善剤

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0771804A (ja) * 1993-09-02 1995-03-17 Hitachi Ltd 空気調和機
JP3042751U (ja) * 1997-04-21 1997-10-31 田中 耕太郎 足浴器用下肢保温カバー
JP2002212056A (ja) * 2001-01-16 2002-07-31 Tsumura & Co 上がり湯用組成物
JP2004137268A (ja) * 2002-09-27 2004-05-13 Univ Shinshu 血漿量増加促進剤
JP2007051090A (ja) * 2005-08-18 2007-03-01 Pharma Foods International Co Ltd 卵白ペプチドを有効成分として含有する血流改善剤
JP2014014796A (ja) * 2012-07-11 2014-01-30 Shinyu Giken Kk 流体循環混合装置
JP2016216373A (ja) * 2015-05-14 2016-12-22 株式会社東洋新薬 血流改善剤
JP3203499U (ja) * 2016-01-22 2016-03-31 前進株式会社 マット

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SAKASHITA, MAYA ET AL.: "Synergistic effects of "egg white peptide", "maca", and "zinc" with bloodstream improving function", ABSTRACTS OF JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE, vol. 64, 2010, pages 242 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020138026A1 (fr) * 2018-12-28 2020-07-02 株式会社林原 Agent d'atténuation de stress thermique

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