CN116235948A - Anti-saccharification composition and application thereof - Google Patents
Anti-saccharification composition and application thereof Download PDFInfo
- Publication number
- CN116235948A CN116235948A CN202111485368.8A CN202111485368A CN116235948A CN 116235948 A CN116235948 A CN 116235948A CN 202111485368 A CN202111485368 A CN 202111485368A CN 116235948 A CN116235948 A CN 116235948A
- Authority
- CN
- China
- Prior art keywords
- polyphenol
- extract containing
- glycation
- composition
- saccharification
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 58
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 82
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 82
- 239000000284 extract Substances 0.000 claims abstract description 51
- 244000269722 Thea sinensis Species 0.000 claims abstract description 35
- 240000006053 Garcinia mangostana Species 0.000 claims abstract description 33
- 235000017048 Garcinia mangostana Nutrition 0.000 claims abstract description 33
- 235000013616 tea Nutrition 0.000 claims abstract description 29
- 229940094952 green tea extract Drugs 0.000 claims abstract description 22
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 22
- 244000007853 Sarothamnus scoparius Species 0.000 claims abstract description 20
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 230000036541 health Effects 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 9
- 239000002904 solvent Substances 0.000 claims description 7
- 235000009569 green tea Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002775 capsule Substances 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 239000003826 tablet Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 18
- 230000002195 synergetic effect Effects 0.000 abstract description 13
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 6
- 230000003078 antioxidant effect Effects 0.000 abstract description 5
- 230000005764 inhibitory process Effects 0.000 description 15
- 239000000047 product Substances 0.000 description 13
- 239000000243 solution Substances 0.000 description 13
- 230000032683 aging Effects 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000523 sample Substances 0.000 description 9
- 238000006206 glycosylation reaction Methods 0.000 description 8
- 150000003254 radicals Chemical class 0.000 description 8
- 210000003491 skin Anatomy 0.000 description 8
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 7
- 230000013595 glycosylation Effects 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 6
- 235000006708 antioxidants Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 102000016942 Elastin Human genes 0.000 description 5
- 108010014258 Elastin Proteins 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 5
- 229920002549 elastin Polymers 0.000 description 5
- 239000013642 negative control Substances 0.000 description 5
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 230000002292 Radical scavenging effect Effects 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000628997 Flos Species 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000000872 buffer Substances 0.000 description 3
- 230000003993 interaction Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000037303 wrinkles Effects 0.000 description 3
- ANJTVLIZGCUXLD-BDAKNGLRSA-N (-)-Cytisine Natural products C1NC[C@@H]2CN3C(=O)C=CC=C3[C@H]1C2 ANJTVLIZGCUXLD-BDAKNGLRSA-N 0.000 description 2
- RRUYWEMUWIRRNB-LURJTMIESA-N (2s)-6-amino-2-[carboxy(methyl)amino]hexanoic acid Chemical compound OC(=O)N(C)[C@H](C(O)=O)CCCCN RRUYWEMUWIRRNB-LURJTMIESA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000006693 Cassia laevigata Nutrition 0.000 description 2
- 239000001692 EU approved anti-caking agent Substances 0.000 description 2
- 102000010834 Extracellular Matrix Proteins Human genes 0.000 description 2
- 108010037362 Extracellular Matrix Proteins Proteins 0.000 description 2
- 241000598860 Garcinia hanburyi Species 0.000 description 2
- 241000219727 Laburnum Species 0.000 description 2
- 102000002274 Matrix Metalloproteinases Human genes 0.000 description 2
- 108010000684 Matrix Metalloproteinases Proteins 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- ANJTVLIZGCUXLD-DTWKUNHWSA-N cytisine Chemical compound C1NC[C@H]2CN3C(=O)C=CC=C3[C@@H]1C2 ANJTVLIZGCUXLD-DTWKUNHWSA-N 0.000 description 2
- 229940027564 cytisine Drugs 0.000 description 2
- 229930017327 cytisine Natural products 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- ANJTVLIZGCUXLD-UHFFFAOYSA-N ent-cytisine Natural products C1NCC2CN3C(=O)C=CC=C3C1C2 ANJTVLIZGCUXLD-UHFFFAOYSA-N 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- 229940117709 gamboge Drugs 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000314 lubricant Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 239000002516 radical scavenger Substances 0.000 description 2
- 238000007665 sagging Methods 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- JNELGWHKGNBSMD-UHFFFAOYSA-N xanthone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3OC2=C1 JNELGWHKGNBSMD-UHFFFAOYSA-N 0.000 description 2
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- 241000209128 Bambusa Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 102000012422 Collagen Type I Human genes 0.000 description 1
- 108010022452 Collagen Type I Proteins 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 101000933967 Pseudomonas phage KPP25 Major capsid protein Proteins 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000003915 air pollution Methods 0.000 description 1
- 230000001153 anti-wrinkle effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 229940098773 bovine serum albumin Drugs 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 238000012921 fluorescence analysis Methods 0.000 description 1
- 210000000245 forearm Anatomy 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 125000004433 nitrogen atom Chemical group N* 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 208000009056 telangiectasis Diseases 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
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cosmetics (AREA)
Abstract
The invention provides an anti-saccharification composition and application thereof. The anti-saccharification composition comprises the following components in parts by weight: 0.5-5 parts of mangosteen extract containing polyphenol, 0.5-5 parts of green tea extract containing tea polyphenol and 1 part of broom extract containing polyphenol. The composition comprises a mangosteen extract containing polyphenol, a green tea extract containing tea polyphenol and a broom extract containing polyphenol, and has good synergistic effect, so that the composition has good anti-saccharification effect and also has anti-oxidation effect. The food and health product prepared from the composition have anti-saccharification and antioxidant effects.
Description
Technical Field
The invention relates to the field of plant extracts, in particular to an anti-saccharification composition and application thereof.
Background
Skin aging is largely divided into two forms, endogenous aging and exogenous aging. Endogenous aging is determined by genetic factors of the body, a naturally occurring process, and is difficult to prevent, mainly manifested by dry skin, sagging, fine wrinkles, sagging, thinning of the skin, hypodermal fat loss (causing orbital and buccal depression, etc.). Exogenous aging is caused by skin accumulating damage caused by environmental factors (ultraviolet light, nicotine, air pollution, microorganisms, etc.) or lifestyle. Exogenous aging is not widespread and can be prevented to some extent, mainly in exposed areas of the skin, such as the face, neck, back of the hand, and forearm, and is manifested by deeper wrinkles, age spots, telangiectasias, and the like.
Non-enzymatic glycosylation (Non-enzamatic glysation, NEG) refers to the process by which biological macromolecules such as proteins, lipids, nucleic acids spontaneously react with glucose or other reducing monosaccharides under Non-enzymatic conditions to produce a substance called advanced glycation end products (advanced glycation end products, AGEs). Non-enzymatic glycosylation is an important factor in exogenous aging, which proceeds widely and slowly in the organism. The formation of AGEs is a complex irreversible multi-step process, with Carboxymethyllysine (CML) and pentososides being the most common AGEs in the skin. AGEs accumulate in the body continuously with the increase of age, can crosslink adjacent proteins, saccharides, lipids, nucleic acids and other substances, not only affect the structures of the substances, but also cause the change of biological properties of the substances, and play an important role in the aging process. The term "anti-glycation" is in fact an anti-AGEs.
AGEs have been found to be associated with extracellular matrix proteins such as collagen, elastin. Non-enzymatic glycosylation of collagen I (one of the major structural proteins in the dermis) compromises its function in a number of ways. AGEs modified collagens and elastin are reported to have modified biomechanical properties, resulting in loss of elasticity and stiffening, promoting the appearance of wrinkles. NEG can also alter collagen interactions with cells, affecting their functions such as migration, differentiation and proliferation. The presence of non-enzymatically glycosylated elastin in photoaged skin suggests that ultraviolet radiation stimulates non-enzymatic glycosylation of elastin. In addition, non-enzymatically glycosylated extracellular matrix proteins appear to be more resistant to degradation by matrix metalloproteinases, thus slowing down their removal and replacement by newly synthesized and functional proteins.
Disclosure of Invention
The invention aims to provide an anti-saccharification composition and application thereof, which are used for inhibiting non-enzymatic glycosylation reaction in organisms and further delaying aging process.
According to a first aspect of the present invention, there is provided an anti-glycation composition comprising the following components in parts by weight: 0.5-5 parts of mangosteen extract containing polyphenol, 0.5-5 parts of green tea extract containing tea polyphenol and 1 part of broom extract containing polyphenol.
The mangosteen has the academic name of mangosteen, commonly called mangosteen, mangosteen and mangosteen, belongs to gamboge genus of gamboge family, has extremely high nutritional value, and is considered to have the effects of clearing heat and reducing fire and beautifying skin by traditional Chinese medicine. The mangosteen contains abundant xanthone, and has free radical scavenging effect. More than 200 kinds of wild ketons are known at present, and more than 40 kinds of wild bamboos exist. In addition, epicatechin, polyphenol and the like contained in mangosteen can remove excessive free radicals, enhance anti-wrinkle effect and delay aging.
The tea polyphenol in the green tea has strong antioxidation and physiological activity, is a high-efficiency human free radical scavenger, and has the capability of scavenging free radicals which is greatly higher than other similar substances; tea polyphenol also has the functions of blocking lipid peroxidation and removing active enzymes, and the anti-aging effect of the tea polyphenol is obviously stronger than that of vitamin E.
The broom is a herbaceous needle-shaped shrub growing in the Saldeburg region of south Africa, is rich in various flavonoid substances and polyphenols, and has extremely strong antioxidant capacity. In addition, the broom in the line leaves contains rich superoxide dismutase (SOD), can promote the synthesis of collagen and elastin, reduce oxidation free radicals such as in-vivo active oxygen, slow down the oxidation, and down regulate the activity of matrix metalloproteinase to prevent ultraviolet injury to skin, is beneficial to improving skin quality, has a certain beautifying effect, and is beneficial to delaying aging.
The anti-saccharification composition provided by the invention contains the mangosteen extract containing polyphenol, the green tea extract containing tea polyphenol and the broom extract containing polyphenol, has good synergistic effect, combines the three extracts, and simultaneously discovers that the composition has obvious anti-saccharification effect and also has an anti-oxidization effect by controlling the content of each component.
Preferably, the anti-saccharification composition comprises the following components in parts by weight: 1-2.5 parts of mangosteen extract containing polyphenol, 1-2.5 parts of green tea extract containing tea polyphenol and 1 part of broom extract containing polyphenol.
Preferably, the content of polyphenol in the mangosteen extract containing polyphenol is more than or equal to 0.01%, the content of tea polyphenol in the green tea extract containing tea polyphenol is more than or equal to 50%, and the content of polyphenol in the broom extract containing polyphenol is more than or equal to 15%.
Preferably, the mangosteen extract containing polyphenol is prepared by the following steps: extracting mangosteen with solvent to obtain mixed solution, filtering, discarding residue, concentrating, and drying to obtain mangosteen extract containing polyphenol.
Preferably, the green tea extract containing tea polyphenols is prepared by the following steps: extracting green tea with solvent to obtain mixed solution, filtering, discarding residue, concentrating, and drying to obtain green tea extract containing tea polyphenols.
Preferably, the above-mentioned polyphenol-containing extract of broom, which is prepared by the steps of: extracting flos Caraganae Sinicae with solvent to obtain mixed solution, filtering, removing residue, concentrating, and drying to obtain extract containing polyphenol.
Preferably, the solvents are all water.
According to a third aspect of the present invention there is provided the use of an anti-glycation composition in the manufacture of an anti-glycation food, anti-glycation healthcare product.
According to a fourth aspect of the present invention, there is provided an anti-glycation food comprising the above anti-glycation composition, wherein the weight percentage of the anti-glycation composition in the anti-glycation food is 0.01-25%.
Preferably, the anti-glycation food further comprises auxiliary materials or additives acceptable in the food field, wherein the auxiliary materials or additives comprise at least one of sweetening agents, acid regulators, filling agents, flavoring agents, coloring agents, antioxidants, thickening agents, stabilizing agents, emulsifying agents, anti-caking agents, glidants and lubricants.
Preferably, the anti-glycation food comprises beverage, jelly, solid beverage, pressed candy, soft candy.
According to a fifth aspect of the invention, there is provided an anti-glycation health product comprising the anti-glycation composition, wherein the weight ratio of the anti-glycation composition in the anti-glycation health product is 0.01-25%.
Preferably, the anti-saccharification health care product further comprises auxiliary materials or additives acceptable in the field of health care products, wherein the auxiliary materials or additives comprise at least one of sweetening agents, acid regulators, fillers, flavoring agents, coloring agents, antioxidants, thickening agents, stabilizing agents, emulsifying agents, anti-caking agents, glidants and lubricants.
Preferably, the anti-glycation health care product comprises oral liquid, capsules, tablets and powder.
The anti-saccharification food and the anti-saccharification health care product prepared by the anti-saccharification composition have excellent anti-saccharification effect and strong anti-oxidization effect,
the beneficial effects of the invention are as follows:
1. the invention utilizes the mangosteen extract containing polyphenol, the green tea extract containing tea polyphenol and the broom extract containing polyphenol to prepare the anti-saccharification composition, and the three extracts have a synergistic effect, so that the composition has good anti-saccharification effect and also has an anti-oxidation effect.
2. The anti-saccharification composition is applied to the preparation of anti-saccharification foods and anti-saccharification health care products, so that the anti-saccharification health care products have anti-saccharification and anti-oxidation effects.
Detailed Description
The technical features of the technical solution provided in the present invention will be further clearly and completely described in connection with the detailed description below, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Examples 1 to 5 and comparative examples 1 to 6
An anti-glycation composition, the method of preparation comprising the steps of:
(1) Extracting mangosteen with water to obtain mixed solution, filtering, discarding residue, concentrating, and drying to obtain mangosteen extract containing polyphenol;
(2) Extracting green tea with water to obtain mixed solution, filtering, discarding residue, concentrating, and drying to obtain green tea extract containing tea polyphenols;
(3) Adding flos Caraganae Sinicae into water for extraction to obtain mixed solution, filtering, discarding residue, concentrating, and drying to obtain flos Caraganae Sinicae extract containing polyphenol;
(4) Uniformly mixing 0.5-5 parts of the mangosteen extract containing polyphenol obtained in the step (1), 0.5-5 parts of the green tea extract containing tea polyphenol obtained in the step (2) and 1 part of the broom extract containing polyphenol obtained in the step (3) to obtain an anti-saccharification composition (table 1).
TABLE 1 anti-glycation composition Components
Test case
1. Experimental construction mode
(1) Non-enzymatic glycosylation product inhibition assay
The subjects used in this experiment were anti-glycation compositions prepared in examples 1-5. The amount of AGEs produced was measured by fluorescence analysis, and the anti-glycation effect of the composition was evaluated. The inhibition strength of the composition on the non-enzymatic glycosylation product is expressed as inhibition rate. The specific experimental steps are as follows:
(1) preparing 30mg/mL BSA solution (bovine serum albumin solution), 1.5mol/L fructose solution and experimental samples with different mass concentrations respectively by using phosphate buffer (PBS buffer, 50mmol/L, pH7.4 and containing 0.04% Proclin 200);
(2) 1mL of fructose solution and 1mL of sample solutions with different concentrations are added to a 5mL of EP tube as a sample group, 1mL of fructose solution and 1mL of PBS buffer are added to the 5mL of EP tube as a negative control group, the EP tube is sealed, incubated at 37 ℃ for 2 hours, 1mL of BSA solution is added to the sample group and the negative control group, respectively, and incubated at 37 ℃ for 6 days.
(3) Determination of AGEs fluorescent products: 200. Mu.L of the mixture was transferred from each group to a 96-well plate, and fluorescence intensity was measured with a microplate reader using PBS buffer as a blank at excitation wavelength of 370nm and emission wavelength of 420 nm. The calculation formula of the inhibition rate (%) of the sample to AGEs generation is as follows: AGEs inhibition (%) = [1- (F) Sample of /F Negative control )]X 100%, wherein F in the formula Sample of Representing the measured fluorescence intensity of the sample group, F Negative control The fluorescence intensity measured in the negative control group is shown.
TABLE 2 concentration of the components in anti-glycation compositions
The inhibition ratios of AGEs production were measured by the above method for the individual use of the A component (extract of mangosteen containing polyphenol + extract of green tea containing tea polyphenol) and the B component (extract of cytisine palmatum containing polyphenol) (the concentrations of the components are shown in Table 2), and the median inhibition concentration IC was calculated 50 . In addition, the synergistic effect between three components of the mangosteen extract containing polyphenol, the green tea extract containing tea polyphenol, and the broom extract containing polyphenol was analyzed (concentration ratio of each component is shown in table3). Wherein the IC 50add ＝IC 50A /(P 1 +R×P 2 ) Wherein: p (P) 1 The proportion of component A in the composition, P 2 P being the proportion of component B in the composition 2 ＝1-P 1 ；R＝IC 50A /IC 50B . Will compound the experimental measurement value IC 50mix And IC 50add Comparing, if IC 50mix ＜IC 50add Then this indicates a synergistic effect, while calculating the interaction index (γ) for evaluating the degree of synergy, γ=ic 50Amix /IC 50A +IC 50Bmix /IC 50B Wherein: IC (integrated circuit) 50Amix 、IC 50Bmix IC of A, B components after compounding 50 Value, IC 50A 、IC 50B IC of A, B components alone 50 Values. Gamma < 1 indicates that there is a synergistic effect between the A, B components, and the smaller the gamma value is, the stronger the synergistic effect is.
TABLE 3 concentration and ratio of the components in anti-glycation compositions
Note that: the anti-glycation compositions prepared in examples 1 to 5 were practically equivalent to the anti-glycation compositions in the above tables, i.e., the ratio of the A component to the B component in the anti-glycation compositions in the above tables was converted from the ratio between the parts by weight of each component in the anti-glycation compositions in examples 1 to 5.
(2) Antioxidant function detection
DPPH is also called 1, 1-diphenyl-2-trinitrophenylhydrazine, is a very stable free radical with nitrogen as a center, and the stability of the DPPH mainly comes from space obstruction of 3 benzene rings with resonance stabilization, so that unpaired electrons on nitrogen atoms clamped in the middle cannot play the due electron pairing effect. The absolute ethanol solution of DPPH is purple, and has a maximum absorption peak at 517nm wavelength, and the absorbance and the concentration are in linear relation. When a radical scavenger is added thereto, DPPH may be combined or replaced, the amount of radicals may be reduced, absorbance may be decreased, and the color of the solution may be made lighter, whereby the ability to scavenge radicals may be evaluated, i.e., the antioxidant ability may be calculated by detecting the effect of the sample on scavenging DPPH at a wavelength of 517 nm.
The detection method comprises the following steps: 4.0mL of DPPH (0.02 mg/mL) absolute ethanol solution and 2.0mL of the absolute ethanol dilution (100 mug/mL) of the compositions of examples 1-5 and comparative examples 1-6 were sequentially added into a 10mL cuvette, absolute ethanol was added to the scale, the mixture was immediately mixed, the absorbance was measured at 517nm by using a 1cm cuvette, and was recorded as Ai, and after being stored at room temperature in a dark place for 30min, the absorbance was recorded as Aj, and an ethanol solution with DPPH only was set as a control test, and the absorbance was recorded as Ac. Radical scavenging (K) was calculated according to the formula: k (%) = [1- (Ai-Aj)/Ac ]. 100%. The higher the free radical clearance rate is, the stronger the antioxidation capability of the composition is proved, and the better the anti-aging effect is.
2. Experimental results
(1) Inhibition of non-enzymatic glycosylation products
TABLE 4 inhibition of AGEs formation by different concentrations of A and B Components used alone
The results of the inhibition rate of AGEs produced by the various concentrations of the a component (the extract of mangosteen containing polyphenol+the extract of green tea containing tea polyphenol) and the B component (the extract of laburnum gracile containing polyphenol) when used alone are shown in table 4. As is clear from Table 4, the AGEs inhibition rate showed a general trend of increasing with increasing concentration, and half inhibition concentration IC of the A component 50A Half inhibition concentration IC of B-component =23.57 μg/mL 50B ＝53.06μg/mL。
TABLE 5 inhibition of AGEs and interactions between components
The synergistic effect results between the polyphenol-containing mangosteen extract, the tea polyphenol-containing green tea extract, and the polyphenol-containing laburnum maculatum extract in the anti-glycation composition are shown in table 5. As is clear from Table 5, the combination of the A component (the polyphenol-containing mangosteen extract and the tea polyphenol-containing green tea extract) and the B component all exhibited IC in the set ratio range 50mix ＜IC 50add Indicating that there is a synergistic effect between the A and B components and by comparing IC's in different ratios 50mix Is known to the size of the IC 50 The smaller the value, the stronger the inhibition ability to AGEs and the stronger the anti-saccharification effect. In addition, by comparing the gamma values under different proportions to analyze the synergistic effect, the gamma value under each proportion is less than 1, which indicates that the synergistic effect exists under each proportion, and the smaller the gamma value is, the better the synergistic effect is.
The results show that the anti-glycation composition provided by the invention can effectively inhibit the generation of AGEs, and the green tea extract containing tea polyphenol, the mangosteen extract containing polyphenol and the broom extract containing polyphenol have good synergistic anti-glycation effect.
(2) Antioxidant function
As is clear from the radical scavenging rate of Table 6, the radical scavenging rate of the anti-glycation composition containing the polyphenol-containing mangosteen extract, the tea polyphenol-containing green tea extract and the polyphenol-containing cytisine wave extract was 90% or more, and the radical scavenging rate of the compositions obtained in examples 1 to 5 was significantly higher than that of the compositions obtained in comparative examples 1 to 6. Therefore, the anti-saccharification composition provided by the invention can effectively remove free radicals, has a strong antioxidation effect and good anti-aging effect.
TABLE 6 free radical scavenging rate
| Sample of | K(％) | Sample of | K(％) |
| Example 1 | 91.2 | Comparative example 1 | 72.1 |
| Example 2 | 92.3 | Comparative example 2 | 73.5 |
| Example 3 | 95.7 | Comparative example 3 | 74.3 |
| Example 4 | 93.4 | Comparative example 4 | 81.6 |
| Example 5 | 93.9 | Comparative example 5 | 83.5 |
| Comparative example 6 | 85.1 |
The above embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made to the technical solution of the present invention, but these modifications or substitutions are all within the scope of the present invention.
Claims (10)
1. An anti-saccharification composition is characterized by comprising the following components in parts by weight: 0.5-5 parts of mangosteen extract containing polyphenol, 0.5-5 parts of green tea extract containing tea polyphenol and 1 part of broom extract containing polyphenol.
2. The anti-glycation composition of claim 1, comprising the following components in parts by weight: 1-2.5 parts of mangosteen extract containing polyphenol, 1-2.5 parts of green tea extract containing tea polyphenol and 1 part of broom extract containing polyphenol.
3. The anti-glycation composition of claim 1, wherein: the content of polyphenol in the mangosteen extract containing polyphenol is more than or equal to 0.01%, the content of tea polyphenol in the green tea extract containing tea polyphenol is more than or equal to 50%, and the content of polyphenol in the broom extract containing polyphenol is more than or equal to 15%.
4. The anti-glycation composition of claim 1, wherein: the mangosteen extract containing polyphenol is prepared by the following steps: extracting mangosteen with solvent to obtain mixed solution, filtering, discarding residue, concentrating, and drying to obtain the extract containing polyphenol;
the green tea extract containing tea polyphenol is prepared by the following steps: extracting green tea with solvent to obtain mixed solution, filtering, discarding residue, concentrating, and drying to obtain green tea extract containing tea polyphenols;
the polyphenol-containing broom extract is prepared by the following steps: adding solvent into the broom, extracting to obtain mixed solution, filtering, discarding filter residues, concentrating, and drying to obtain the broom extract containing polyphenol.
5. The method of preparing an anti-glycation composition of any of claims 1-4, comprising the steps of: and uniformly mixing the mangosteen extract containing polyphenol, the green tea extract containing tea polyphenol and the broom extract containing polyphenol to obtain the anti-saccharification composition.
6. Use of an anti-glycation composition according to any of claims 1-4 for the preparation of an anti-glycation food and an anti-glycation health care product.
7. An anti-glycation food, characterized in that: the anti-glycation composition comprising the anti-glycation composition of any of claims 1-4, the weight percentage of the anti-glycation composition in the anti-glycation food is 0.01-25%.
8. The anti-glycation food of claim 7, wherein: the anti-saccharification food comprises beverage, jelly, solid beverage, pressed candy and soft candy.
9. An anti-saccharification health product is characterized in that: the anti-glycation composition of any of claims 1-4, wherein the weight percentage of the anti-glycation composition in the anti-glycation healthcare product is 0.01-25%.
10. The anti-glycation healthcare product of claim 9, wherein: the anti-saccharification health care product comprises oral liquid, capsules, tablets and powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111485368.8A CN116235948B (en) | 2021-12-07 | Anti-saccharification composition and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111485368.8A CN116235948B (en) | 2021-12-07 | Anti-saccharification composition and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN116235948A true CN116235948A (en) | 2023-06-09 |
| CN116235948B CN116235948B (en) | 2024-06-28 |
Family
ID=
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107998220A (en) * | 2016-10-31 | 2018-05-08 | 亚宝药业集团股份有限公司 | It is a kind of to be used to reduce food intake, delay hunger, the composition of control body weight |
| CN109959735A (en) * | 2019-03-29 | 2019-07-02 | 完美（广东）日用品有限公司 | The content assaying method of three kinds of ingredients in line leaf broom top, line leaf goldspink flower extract and line leaf goldspink jasmine tea |
| CN110432414A (en) * | 2019-08-26 | 2019-11-12 | 九仙尊霍山石斛股份有限公司 | A kind of Dendrobidium huoshanness combined beverage and preparation method thereof adjusting function of human body |
| CN111328898A (en) * | 2020-03-03 | 2020-06-26 | 上海蒂歌科技有限公司 | Genistis sinica flower substitutional tea and preparation method thereof |
| CN111329808A (en) * | 2020-04-03 | 2020-06-26 | 西安力邦医美科技有限公司 | Cosmetic composition with anti-glycosylation and anti-aging effects and application thereof |
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107998220A (en) * | 2016-10-31 | 2018-05-08 | 亚宝药业集团股份有限公司 | It is a kind of to be used to reduce food intake, delay hunger, the composition of control body weight |
| CN109959735A (en) * | 2019-03-29 | 2019-07-02 | 完美（广东）日用品有限公司 | The content assaying method of three kinds of ingredients in line leaf broom top, line leaf goldspink flower extract and line leaf goldspink jasmine tea |
| CN110432414A (en) * | 2019-08-26 | 2019-11-12 | 九仙尊霍山石斛股份有限公司 | A kind of Dendrobidium huoshanness combined beverage and preparation method thereof adjusting function of human body |
| CN111328898A (en) * | 2020-03-03 | 2020-06-26 | 上海蒂歌科技有限公司 | Genistis sinica flower substitutional tea and preparation method thereof |
| CN111329808A (en) * | 2020-04-03 | 2020-06-26 | 西安力邦医美科技有限公司 | Cosmetic composition with anti-glycosylation and anti-aging effects and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张丽;李宝磊;郭爱秀;欧凯;李言郡;马海然;耿艳艳;成官哲;黄丹妮;朱耘;: "南非博士茶的研究进展", 饮料工业, no. 05, 28 October 2016 (2016-10-28) * |
| 郭佳;陈历水;陈吉江;王冶;丁庆波;: "南非路易博士茶的功效概述", 农产品加工, no. 05, 15 March 2016 (2016-03-15) * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6674001B2 (en) | Maillard reaction inhibitor | |
| EP2799075A1 (en) | Maillard reaction inhibitor | |
| KR102239121B1 (en) | Sugar-free pineapple extract, method for producing the extract, and application of the extract | |
| JP2005314316A (en) | Anti-sars coronavirus agent | |
| CN114376951B (en) | Anti-glycation skin composition and application thereof | |
| KR101973639B1 (en) | Composition for anti oxidation containing extract of soybean leaf | |
| CN112493480B (en) | Antioxidant composition and application thereof | |
| JP2006016387A (en) | New royal jelly formulation | |
| JP2011088845A (en) | Involucrin expression inhibitor | |
| JP2005029486A (en) | Skin-improving composition | |
| CN116235948B (en) | Anti-saccharification composition and application thereof | |
| JP4672269B2 (en) | Anti-aging agent, platelet aggregation inhibitor, antioxidant, antiallergic agent, skin cosmetics and food and drink | |
| JP2003300893A (en) | Skin cosmetic and food and drink for beauty | |
| CN116235948A (en) | Anti-saccharification composition and application thereof | |
| CN108066217B (en) | Antioxidant composition and preparation method and application thereof | |
| KR101736981B1 (en) | Compositions containing extracts of glycine gracilis | |
| JP6045164B2 (en) | Composition comprising long-life herb polyphenols and vitamin E and / or vitamin C | |
| JP7455350B2 (en) | Damage inhibitors, cosmetics, and food and beverages caused by air pollutants | |
| JP7321473B1 (en) | Cosmetic composition and its preparation method and use | |
| JP2004315476A (en) | Hyaluronidase inhibitor | |
| JP4786028B2 (en) | Antiallergic agent | |
| KR20130097589A (en) | Extraction of natural pigment using sorghum by-product and there of composition | |
| KR102352453B1 (en) | Composition containing fermented grain extract and berry extracts complex having high antioxidative activity | |
| TWI835432B (en) | USE OF LONGAN FLOWER EXTRACT FOR INHIBITION OF β-GALACTOSIDASE ACTIVITY OF STEM CELL AND PROMOTING SKIN HEALTH | |
| JP2004315391A (en) | Olive fruit extract and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant |