WO2007145449A1 - Composition for prevention of obesity containing a hot pepper extract and health supporting foods containing the same - Google Patents

Composition for prevention of obesity containing a hot pepper extract and health supporting foods containing the same Download PDF

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Publication number
WO2007145449A1
WO2007145449A1 PCT/KR2007/002811 KR2007002811W WO2007145449A1 WO 2007145449 A1 WO2007145449 A1 WO 2007145449A1 KR 2007002811 W KR2007002811 W KR 2007002811W WO 2007145449 A1 WO2007145449 A1 WO 2007145449A1
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WIPO (PCT)
Prior art keywords
composition
extract
hot pepper
weight
hot
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PCT/KR2007/002811
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French (fr)
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WO2007145449A9 (en
Inventor
Moo-Won Byun
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Gentro Co., Ltd.
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Publication date
Priority claimed from KR1020070056315A external-priority patent/KR100869856B1/en
Application filed by Gentro Co., Ltd. filed Critical Gentro Co., Ltd.
Publication of WO2007145449A1 publication Critical patent/WO2007145449A1/en
Publication of WO2007145449A9 publication Critical patent/WO2007145449A9/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
    • 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
    • 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

Definitions

  • the present invention relates to an antiobesity composition containing a hot pepper extract and a health supplement food comprising the composition. More specifically, the present invention relates to a composition which is highly effective in preventing and treating obesity, and is capable of being conveniently taken and being thus helpful in treating naturally obesity via long-term administration according to daily dietary and living habits, and a health supplement food comprising the composition.
  • BMI body mass index
  • America an about 20% of total populations suffers from obesity and obesity is thus considered as a serious social problem.
  • Obesity is a main risk factor of hypertension, diabetes and cardiovascular diseases.
  • the cost associated with obesity treatment is estimated to be about 100 trillion won annually. Diet is prevalent and several foods and medicines associated with obesity are known. To date, however, there is no effective diet therapy.
  • Obesity is believed to be a disorder of energy storage in human organisms.
  • An increase in body weight results from an accumulation of remaining calories as triglycerides (neutral fat) in adipose tissues, which is caused by an imbalance between energy intake and energy expenditure (i.e. a state in which energy intake exceeds energy expenditure).
  • Acyl-CoA (diacylglycerol acyltransf erase: DGAT) is a key enzyme in triglyceride biosynthesis and is found in various tissues of mammals. It is known that this enzyme mediates the final step of a glycerol phosphate pathway, which is one of the major pathways of the triglyceride biosynthesis. In addition, the enzyme is known to mediate synthesis of triglyceride from fatty acid absorbed from small intestine.
  • DGAT genes are inactivated have been studied.
  • the mice were normal and capable of synthesizing triglycerides which are considered of vital importance.
  • the knockout mice had a small amount of adipose tissue, as compared to normal mice.
  • the mice were fed a high-fat diet (i.e. 21% fat by weight)
  • normal mice gained weight as much as 40 to 50% of the initial weight, but the knockout mice maintained weight comparable to those of mice fed a regular diet. Accordingly, subsequent studies on the mechanism by which suppression of DGAT activity is related to obesity resistance have been made.
  • an antiobesity composition that is highly effective in preventing and treating obesity, and is capable of being conveniently administered because it shows no pungent taste although containing a hot pepper extract, and is helpful in naturally treating obesity via long- term administration according to daily dietary and living habits.
  • an antiobesity composition comprising a hot pepper extract as an active ingredient.
  • a health supplement food comprising the antiobesity composition.
  • FIG. 1 shows a chromatogram obtained from HPLC of a standard material mixture of capsaicin and dihydrocapsaicin
  • FIG. 2 shows a chromatogram obtained from HPLC of a raw hot pepper extract in
  • FIG. 3 shows a research procedure to ascertain a body fat reduction effect of the composition according to the present invention.
  • Capsaicin the pungent ingredient in hot peppers, is believed to be helpful in promotion of gastric juice secretion, appetite improvement and promotion of blood circulation.
  • hot peppers lower the concentration of mucin, and thus enable phlegm to be easily discharged outside the body, and furthermore, exhibit analgesic effect which temporarily suppresses performance of neurons.
  • Cornsilk is called “maydis stigmata” as a Chinese herbal name and is derived from stamens of Zea mays Linne which is a yearly plant belonging to family Graminaceae. Cornsilk tastes sweet and plain, and is easy to handle. Cornsilk is efficacious in promoting diuresis to reduce edema, unblocking painful urinary dribbling, and clearing of damp-heat in liver and gallbladder, thus being effective for suppression of bodily- tissue swelling which is one symptom of pyelonephritis. At this time, cornsilk may be administered in the form of a decoction which is prepared by boiling the cornsilk with water.
  • Cornsilk is believed to be effective in treating symptoms such as severe pains upon bowel evacuation and difficult urination of a small amount of urine. Furthermore, intake of a blend of cornsilk and Injinssuk (Artemisia capillaris) is helpful in treating diseases such as hepatitis, cholecystitis and gallbladder stones and is active in reducing blood pressure.
  • Injinssuk Articleemisia capillaris
  • the antiobesity composition of the present invention contains a hot pepper extract as an active ingredient.
  • the content of the hot pepper extract is not particularly limited, but is preferably 20 to 100% by weight, more preferably, 20 to 80% by weight, based on the total weight of the composition, in view of antiobesity effects.
  • the hot pepper extract-containing composition may be used singly or in conjunction with another component e.g. water or beverage.
  • the antiobesity medication of the present invention may consist of water and the hot pepper extract.
  • the other ingredient constituting the antiobesity medication may be water.
  • the composition of the present invention may contain a cornsilk extract, in addition to the hot pepper extract.
  • the Cornsilk extract is used as an antiobesity adjuvant.
  • the use of the cornsilk extract in conjunction with the composition of the present invention synergically enhances antiobesity effect.
  • the content of the cornsilk extract is not particularly limited, but is preferably 20 to 80% by weight, based on the total weight of the composition.
  • composition of the present invention may further contain an arrowroot extract.
  • the arrowroot extract is used as another antiobesity adjuvant.
  • the use of the cornsilk extract in conjunction with the composition of the present invention synergically enhances antiobesity effect.
  • the content of the arrowroot extract is not particularly limited, but is preferably 0.5 to 10% by weight, based on the total weight of the composition.
  • the composition of the present invention may further contain a garlic extract.
  • the garlic extract is used as another antiobesity adjuvant.
  • the use of the garlic extract in conjunction with the composition of the present invention creates a synergic effect in antiobesity.
  • the content of the garlic extract is not particularly limited, but is preferably 0.5 to 10% by weight, based on the total weight of the composition.
  • composition of the present invention may be formulated in a dosage form such as capsule, tablet or drink.
  • a health supplement food comprising the composition as an active ingredient may be provided and examples thereof may include mineral water, milk, tea, jelly, squeeze, juice, concentrated extract, beverages or favorite foods.
  • the content of the composition may 0.1 to 20% by weight, based on the weight of the food.
  • composition of the present invention or the beverage comprising the composition may contain Chinese-crude drug ingredients e.g. ginseng or well-known food adjuvents e.g. vitamins, minerals, citric acid, sodium citrate, malic acid, lecithin, lactic acid, amino acid, sugar, honey, fructose, natural flavors and natural colorants.
  • Chinese-crude drug ingredients e.g. ginseng or well-known food adjuvents e.g. vitamins, minerals, citric acid, sodium citrate, malic acid, lecithin, lactic acid, amino acid, sugar, honey, fructose, natural flavors and natural colorants.
  • the hot pepper extract that may be used in the antiobesity composition of the present invention may be prepared in accordance with the following procedure: [35] 1. washing raw hot peppers with water, followed by removing moisture from the hot peppers by dehydration;
  • the hot pepper extract may be prepared in accordance with the following procedure:
  • distilled water is used alone to wash hot peppers without using any detergent.
  • the juicing of the hot peppers is carried out in a screw-type manner which involves the steps of putting the hot peppers into a screw, followed by pushing and pressing out.
  • the hot pepper juice obtained according to the method may be distilled immediately.
  • the liquid phase may be selectively distilled.
  • hot pepper extract for the present invention can be prepared by heating the hot pepper juice up to 50 to 100 0 C, allowing generated vapor to pass through a cooler to collect a condensed liquid, and filtering the condensed liquid under reduced pressure. More preferably, the hot pepper juice is heated up to 80 to 9O 0 C.
  • active ingredients e.g. asparagine and aspartic acid
  • the hot pepper juice is preferably heated at 90 to 11O 0 C with stirring until no foam is formed. Generally, it takes about 30 minutes to heat the hot pepper juice. By heating the hot pepper juice within the temperature range, active ingredients contained in hot peppers can be readily eluted. In addition, by heating the hot pepper juice with stirring until no foam is formed, aggregation and sterilization of organic nutritious ingredients such as starch, fiber or protein can be accomplished. More preferably, the heating of the hot pepper juice is carried out at 100 to 11O 0 C.
  • the distilled liquid is obtained by heating the hot pepper juice up to 50 to 115 0 C, and allowing generated vapor to pass through a cooler to collect a condensed liquid.
  • active ingredients e.g. asparagine or aspartic acid
  • the liquid phase is heated at 90 to 115 0 C.
  • a filter that can be used to filter the distilled-condensed liquid under reduced pressure is not particularly limited. But, preferred is the use of a fibrous filter with a pore size of one micrometer or less in that a clearer liquid phase can be obtained.
  • a liquid ingredient that satisfies predetermined standards through a test for the resulting filtrate according to standard criteria of the Food Sanitation Act.
  • a liquid ingredient should have an inherent color, luster, flavor and taste, provided that it exhibits neither foreign taste nor foreign smell.
  • lead should be not more than 0.3 mg/kg
  • cadmium should be not more than 0.1 mg/kg
  • tin should be not more than 150 mg/kg
  • the number of bacteria should be not more than 100/ml.
  • the liquid ingredient should be negative to coliform groups.
  • the method for preparing the raw hot pepper extract may further comprise filling the filtrate in a brown glass bottle and sterilizing the filled filtrate at 80 to 9O 0 C for 10 to 20 min.
  • the use of the brown glass bottle aims to prevent oxidation of the filtrate due to direct or indirect exposure to ultraviolet radiation.
  • the brown glass bottle preferred is the use of those into which a UV blocking dye is introduced. Unless the sterilization conditions are within the range as defined above, sterilization cannot be completely carried out or the properties of final products are adversely affected.
  • cornsilk extract that can be used as an adjuvant in the antiobesity composition of the present invention may be prepared according to the following procedure:
  • the hot water extraction is preferably at 80 to 9O 0 C for 6 to 8 hours.
  • active ingredients contained in cornsilk can be readily eluted.
  • sodium chloride (NaCl) may be added in an amount of 0.1 to 0.5% by weight in order to reduce extraction time.
  • a content ratio cornsilk : water, w/w may be preferably 2 : 8 to 4 : 6.
  • the distilled liquid is obtained by heating the extract up to 100 to 12O 0 C, and allowing generated vapor to pass through a cooler to collect a condensed liquid.
  • active ingredients e.g. fatty oils, essential oils, colloids, saponins and inositols
  • the liquid phase is heated at 90 to 115 0 C.
  • a filter that can be used to filter the distilled-condensed liquid under reduced pressure is not particularly limited. But, preferred is the use of a fibrous filter with a porous of one micrometer or less in that a clearer liquid phase can be obtained.
  • liquid ingredient should have an inherent color, luster, flavor and taste, provided that it exhibits neither foreign taste nor foreign smell.
  • lead should be not more than 0.3 mg/kg
  • cadmium should be not more than 0.1 mg/kg
  • tin should be not more than 150 mg/kg
  • the number of bacteria should be not more than 100/ml.
  • the liquid ingredient should be negative to coliform groups.
  • the method for preparing the raw hot pepper extract may further comprise filling the filtrate in a brown glass bottle and sterilizing the filled filtrate at 80 to 9O 0 C for 10 to 20 min.
  • the use of the brown glass bottle aims to prevent oxidation of the filtrate due to direct or indirect exposure to ultraviolet radiation.
  • the brown glass bottle preferred is the use of those into which a UV blocking dye is introduced. Unless the sterilization conditions are within the range as defined above, sterilization cannot be completely carried out or the properties of final products are adversely affected.
  • the arrowroot extract that can be used as an adjuvant in the antiobesity composition of the present invention can be prepared according to the following procedure:
  • the preparation of the arrowroot extract may be carried out in the same manner as in preparation of cornsilk extract.
  • the garlic extract used as an adjuvant in the antiobesity composition of the present invention may be prepared according to the following procedure:
  • composition of the present invention may be formulated in a dosage form such as capsule, tablet or drink.
  • a health supplement food comprising the composition as an active ingredient may be provided and examples thereof may include mineral water, milk, tea, jelly, squeeze, juice, concentrated extract, beverages and favorite foods.
  • the content of the composition may 0.1 to 20% by weight, based on the weight of the food.
  • the antiobesity composition may be provided as a functional milk beneficial to antiobesity effects, which is prepared by adding the composition to the milk.
  • raw hot pepper extract may be contained alone in the functional milk.
  • the raw hot pepper extract may be contained in conjunction with cornsilk extract, arrowroot extract and/or garlic extract in the functional milk.
  • cornsilk extract there may be used those prepared according to the afore-mentioned methods.
  • the content of each extract is preferably 0.1 to 20% by weight.
  • the composition of the present invention is effective in control, prevention and treatment of obesity.
  • the composition contains raw hot pepper extract, it hardly exhibits a pungent taste, thus making it convenient to intake. Accordingly, the composition enables natural treatment of obesity via long-term administration according to daily dietary and living habits.
  • a test for the resulting filtrate was conducted according to Standard criterions on Food Sanitation Act, to select only ingredient liquid that satisfies the predetermined standards. A predetermined amount of the selected ingredient liquid was packed in a case. The ingredient liquid was a colorless arrowroot extract which exhibited neither foreign taste nor foreign smell.
  • a test for the resulting filtrate was conducted according to standard criterions on Food Sanitation Act, to select only ingredient liquid that satisfies the predetermined standards. A predetermined amount of the selected liquid ingredient was packed in a case.
  • the ingredient liquid was a colorless garlic extract which exhibited neither foreign taste nor foreign smell.
  • capsaicin and dihydrocapsaicin standard materials were used for comparison in ingredients.
  • the assay was entrusted to the department of Pharmaceutical Engineering in Konyang University.
  • the assay was carried out by high performance liquid chromatography (HPLC). The result was shown in Table 1 below.
  • FIG. 1 shows a chromatogram for a standard material mixture of capsaicin and dihydrocapsaicin.
  • FIG. 2 shows a chromatogram of the raw hot pepper extract prepared in Example 1.
  • compositions prepared in Examples 1, 2, 6, 7, 8, 9, 10 and 11 were used singly or in combination with another ingredient to prepare a beverage.
  • Example 1 The composition prepared in Example 1 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice. [135]
  • Example 2 The composition prepared in Example 2 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice. [141]
  • Example 7 The composition prepared in Example 7 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice. [153]
  • Example 8 The composition prepared in Example 8 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice.
  • Example 11 The composition prepared in Example 11 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice.
  • composition-administered group a group to which the composition of the present invention is administered
  • composition non-administered group a group to which the composition of the present invention is not administered
  • Measurement of body indexes was conducted a total of four times, i.e. at the study's beginning, after one month, after two months and after three months.
  • the body height and body weight of the subjects on an empty stomach were measured in an upright position without wearing their shoes. The measurement was carried out using a uniform height- weight scale by the units of 0.1 cm for height and 0.1 kg for weight. After measuring height and weight, a body mass index (BMI) was calculated by dividing the weight by the height squared. The height and the weight employing a bio-resistance were inputted into a body fat meter (in body, R- 5-76/probigy available from General electric. Inc), to obtain a body fat mass and body fat percentage.
  • a body fat meter in body, R- 5-76/probigy available from General electric. Inc
  • the waist circumference of the midpoint between a lower border of the rib cage and an upper border of the iliac crest was measured by a skilled examiner three times by the unit of 0.1 cm, and the average of the measured values was obtained.
  • the waist circumference was measured with a measuring tape such that the measuring tape was in parallel to the bottom and it did not press soft tissues of the subjects.
  • composition of the present invention reduces body fat
  • various items including: simple obesity indexes such as BMI, body fat percentage, weight and waist circumference; body fat indexes obtained from CT; and blood test items were checked for the experimental group (composition-administered group) and the control group (composition non- administered group) a total of four times (i.e. at the study's beginning, after one month, after two months and after three months).
  • the variations in the indexes and items were compared and analyzed between the experimental and control groups. A detail of research procedure was shown in Fig 3.
  • the composition non- administered group showed 28.49, 76.76, 92.31 and 34.35, which are substantially equivalent to or slightly lower than those before the test.
  • the composition-administered group showed 29, 79.16, 90.30 and 35.33, which had a behavior substantially similar to those of the composition non-administered group, except that the waist circumference showed a great decrease (i.e. about 5%), as compared to the composition non-administered group. Since the waist circumference is generally used as an indicator of abdominal obesity, these results indirectly reveal that the abdominal obesity level was varied (Table 3).
  • [274] 1 a simple obesity index at the study's beginning - a simple obesity index after one month
  • [275] 2 a simple obesity index at the study's beginning - a simple obesity index after two months
  • [276] 3 a simple obesity index at the study's beginning - a simple obesity index after three months
  • [278] 2 a simple obesity index at the study's beginning - a simple obesity index after three months
  • the body fat (obesity) index of the overall subjects was measured at the umbilicus for three months and a body fat area was calculated in a hounsfield units attenuation region of -190 to -30. The results were shown in Table 5.
  • composition non-administered group showed a statistically significant increase with the process of time, but the composition-administered group showed no substantial variation or a slight decrease.
  • composition non-administered group shows an increase, but the composition-administered group shows a statistically significant decrease, in particular, after three months, as 370.33 ⁇ 92.30 and 114.90 ⁇ 44.91, respectively.
  • VFA visceral fat area
  • [298] 1 a body fat index at the study's beginning - a body fat index after one month
  • VFA visceral fat area
  • SVR subcutaneous fat area/visceral fat area ratio
  • VFA visceral fat area
  • SFA subcutaneous fat area
  • a ratio of the visceral fat area / the subcutaneous fat area was obtained.
  • the composition non- administered group shows a statistical significant increase, but the composition-administered group shows a decrease, in particular, after three months, to 380.35 ⁇ 97.64. Similar to results in two hounsfield number attenuation regions at the umbilicus, it was confirmed that these results were greatly caused by VFA, rather than SFA.
  • Body fat indexes at lumbar segments 4 and 5 depending on administration of the composition of the present invention (-1 90 to -30)
  • TA Total area
  • TFA total fat area
  • SFA subcutaneous fat area
  • VFA visceral fat area
  • SVR subcutaneous fat area/visceral fat area ratio
  • compositions related to liver functions showed no great variation, but the composition-administered group showed a significant variation in total protein and ALP, and the composition non- administered group showed a statistically significant variation in ASP.
  • the two groups showed a statistically significant decrease in total cholesterol among blood lipid related indexes, but it was confirmed that there was no difference therebetween.
  • neutral fat, HDL-cholesterol and LDL- cholesterol were slightly decreased, but there was no statistically significant variation.
  • the composition of the present invention i.e. hot pepper extract had no effect on a blood sugar level, liver functions and a blood lipid concentration, thus showed results similar to those reported by Choo and Shin et al. (J. Lab. Clin. Med., 102, 621-627(1983)) and Lee et al. (J. Kor. Soc. Food ScL Nutr., 32(6), 882-886(2003)).
  • TFA and SFA were greatly correlated with BMI and body fat (%), as 0.787 and
  • VFA was not correlated with body fat (%), but had the highest correlation coefficient (i.e. 0.527) with waist circumference.
  • the correlation coefficient of VFA was lower than that of SFA, but was higher than that of other indexes.
  • waist circumference may be considered to be the best indicator of an abdominal fat level.
  • waist circumference has high correlation with subcutaneous fat as well as visceral fat, it is unreasonable that waist circumference is believed to reflect only visceral fat.
  • TFA total fat area
  • VFA visceral fat area
  • BMI body mass index
  • TFA total fat area
  • VFA visceral fat area
  • TFA total fat area
  • SFA subcutaneous fat area
  • VFA visceral fat area
  • the questionnaire includes two items of effect and buying intention.
  • 43 i.e. 74.14%) out of total respondents said that the composition is effective in obesity, and in particular, 81.4% out of them said that the composition has an intensive effect on obesity of an abdominal site including waist. It can be confirmed that there is a high correlation between subjects' satisfaction and data practically obtained.
  • someone said that the composition has an impact on obesity of the whole body and the upper part of the body. This means that the composition may have a slight impact on other sites, in addition to the abdomen.
  • composition of the present invention is expected to have a great impact on the abdomen, as compared to other sites.
  • GMI 25 is classified into the following three obesity grades. Specifically, obesity (Grade I) involving an increased risk is defined as a BMI of 25 to 29.9, high obesity (Grade II) involving surgeries and treatments is defined as a BMI of 30 or more, and severe obesity (Grade III) is defined as a BMI of 40 or more. Accordingly, obesity is commonly known to be defined on the basis of BMI > 25 and BMI > 30. However, since the subjects for this research were recruited without particular limitation according to BMI, obesity level of the subjects was classified on the basis of BMI > 28 and BMI ⁇ 28, regardless of general criteria according to BMI.
  • weight among simple obesity indexes was varied depending on age, gender, marital status and BMI and was evaluated by multi- analysis. As a result, weight was affected by age i.e. 20' s, 30' s and 40' s categories. In addition, throughout the research period of three months, waist circumference and body fat (%) were revealed to be significantly affected by BMI and gender, respectively, and were considered as an important factor indicating whether or not the composition has an effect on visceral fat.
  • Body fat indexes according to age, gender, marital status and BMI [439] Body fat indexes were itemized on the basis of age, gender, marital status and BMI. [440] First, body fat indexes were analyzed according to age categories of 20's, 30's and 40' s. As a result, TFA and SFA depended on age, but TA significantly depended on age at the beginning of the research, regardless of age categories.
  • Body fat indexes in age categories according to administration of the composition of the present invention are body fat indexes in age categories according to administration of the composition of the present invention.
  • VFA visceral fat area
  • Body fat indexes in gender according to administration of the composition of the present invention
  • VFA viscera I fat area
  • liver function indexes e.g. insulin, fasting blood sugar, ASP, ALT, ALP and GTP were itemized according to age, gender, marital status and BMI.
  • liver function indexes No liver function index was affected by age, gender and marital status. However, ALP and GTP showed a statistically significant difference between the two groups.
  • the subjects' various items including: simple obesity indexes such as BMI, weight and waist circumference and body fat percentage; and CT body fat- related indexes such as total area (TA), total fat area (TFA), subcutaneous fat area (SFA), visceral fat area (VFA), subcutaneous fat area/visceral fat area ratio (SVR) were measured total four times (i.e. at the study's beginning, after one month, after two months and after three months).
  • Decrease effects in blood lipid-related indexes of the subjects (such as overall cholesterol, neutral fat, HDL- and LDL- cholesterol, and insulin) were comparatively analyzed twice (i.e. at the study's beginning and three months later). Then, correlation between the indexes was assessed and the results were given as follows:
  • composition of the present invention affected simple obesity indexes, and in particular, waist circumference shows a statistically significant decrease (i.e. about 5%) after three months.
  • the composition non-administered group showed no variation or a slight increase in indexes, with the process of time, regardless of measurement position, but the composition-administered group showed a decrease in substantially all indexes, and thus showed a statistically significant decrease in total fat area (TFA) and visceral fat area (VFA).
  • TFA total fat area
  • VFA visceral fat area
  • TFA, SVR and VFA showed a statistically significantly positive correlation with simple obesity indexes, but SVR showed no correlation with these indexes.
  • TFA and VFA showed statistically significant correlation with liver function-related indexes.
  • SVR showed statistically significant correlation with all indexes associated with liver functions and blood lipid.
  • composition-administered group Sixth, with respect to the composition-administered group, a survey was conducted with a questionnaire including items requiring effects, inconvenient matters, improvement matters and buying intention. 74.14% out of total respondents said that the composition had an intensive effect on obesity of an abdominal site including waist, and in particular, and that 90% or more of them would like to purchase the composition. However, most of them complained inconvenience associated with taste or smell. It is necessary to solve the inconvenience matters.
  • weight was varied depending on age, gender, marital status and BMI, and was thus evaluated by multi-analysis. As a result, weight is affected by age i.e. 20's, 30's and 40's categories. In addition, throughout the research period of three months, waist circumference and body fat (%) were revealed to be statistically significantly affected by BMI and gender, respectively and were considered as an important factor indicating whether or not the composition has an effect on visceral fat.
  • ALP and GTP show a statistically significant difference between the two groups, but insulin, ASP and ALT depended on BMI.
  • Total cholesterol shows a difference in age and BMI between the groups.
  • composition of the present invention affected simple obesity indexes such as BMI, weight, waist circumference and body fat (%), and in particular, caused a great decrease in waist circumference.
  • overall CT body fat-related indexes were decreased due to a decrease in total fat area (TFA) resulting from a significantly greater decrease in visceral fat, as compared to subcutaneous fat. Accordingly, it could be confirmed that the composition of the present invention is effective in reducing body fat.
  • the antiobesity composition of the present invention is highly effective in preventing and treating obesity, and is capable of being conveniently administered because it shows no pungent taste although containing hot pepper extract, and is helpful in naturally treating obesity via long-term administration according to daily dietary and living habits.

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Abstract

Disclosed herein is an antiobesity composition comprising a hot pepper extract as an active ingredient, and a health supplement food for obesity treatment comprising the composition. The antiobesity composition is highly effective in preventing and treating obesity, is capable of being conveniently administered because it shows no pungent taste although containing hot pepper extract, and is helpful in naturally treating obesity via long-term administration according to daily dietary and living habits.

Description

Description
COMPOSITION FOR PREVENTION OF OBESITY
CONTAINING A HOT PEPPER EXTRACT AND HEALTH
SUPPORTING FOODS CONTAINING THE SAME
Technical Field
[1] The present invention relates to an antiobesity composition containing a hot pepper extract and a health supplement food comprising the composition. More specifically, the present invention relates to a composition which is highly effective in preventing and treating obesity, and is capable of being conveniently taken and being thus helpful in treating naturally obesity via long-term administration according to daily dietary and living habits, and a health supplement food comprising the composition.
[2]
Background Art
[3] Nowadays, over-nutrition and lack of exercise caused by developments of modern conveniences (e.g. apartments, automobiles and elevators) cause a great change in human energy metabolism which has maintained homeostasis since ancient times. As a result, a prevalence rate of diseases such as obesity, hyperlipemia, diabete, cardiovascular diseases and coronary diseases is increased to an excessively high level.
[4]
[5] Generally, obesity is defined as body mass index (BMI) greater than or equal to 25 kg/m . In America, an about 20% of total populations suffers from obesity and obesity is thus considered as a serious social problem. Obesity is a main risk factor of hypertension, diabetes and cardiovascular diseases. The cost associated with obesity treatment is estimated to be about 100 trillion won annually. Diet is prevalent and several foods and medicines associated with obesity are known. To date, however, there is no effective diet therapy.
[6]
[7] Obesity is believed to be a disorder of energy storage in human organisms. An increase in body weight results from an accumulation of remaining calories as triglycerides (neutral fat) in adipose tissues, which is caused by an imbalance between energy intake and energy expenditure (i.e. a state in which energy intake exceeds energy expenditure).
[8] Acyl-CoA (diacylglycerol acyltransf erase: DGAT) is a key enzyme in triglyceride biosynthesis and is found in various tissues of mammals. It is known that this enzyme mediates the final step of a glycerol phosphate pathway, which is one of the major pathways of the triglyceride biosynthesis. In addition, the enzyme is known to mediate synthesis of triglyceride from fatty acid absorbed from small intestine.
[9] With the recent cloning of DGAT genes, DGAT knockout (Dgaf ") mice whose
DGAT genes are inactivated have been studied. As a result, although deficient in DGAT activity, the mice were normal and capable of synthesizing triglycerides which are considered of vital importance. However, the knockout mice had a small amount of adipose tissue, as compared to normal mice. In particular, when the mice were fed a high-fat diet (i.e. 21% fat by weight), normal mice gained weight as much as 40 to 50% of the initial weight, but the knockout mice maintained weight comparable to those of mice fed a regular diet. Accordingly, subsequent studies on the mechanism by which suppression of DGAT activity is related to obesity resistance have been made. These studies reveal that an increase in energy expenditure is determined depending on increased ATPs which result from thermogenesis and fatty acid decomposition, and increased physical activity, rather than absorbance inhibition of calories. Therefore, developments of DGAT inhibitory agents are believed to contribute to treatment of obesity and prevention of obesity-related adult diseases such as cardiovascular diseases.
[10] Furthermore, obesity should be naturally treated according to daily dietary and living habits over a long period of time. Accordingly, toxic medications are restricted to treat obesity. For this reason, it is considerably important that obesity treatment should be made by long-term food intake. Since most of obesity patients suffer from obesity-related diseases such as hyperlipemia or diabetes, treatment effects associated with these diseases should be taken into consideration.
[H]
Disclosure of Invention
Technical Problem
[12] Therefore, it is one aspect of the present invention to provide an antiobesity composition that is highly effective in preventing and treating obesity, and is capable of being conveniently administered because it shows no pungent taste although containing a hot pepper extract, and is helpful in naturally treating obesity via long- term administration according to daily dietary and living habits.
[13] It is another aspect of the present invention to provide a health supplement food comprising the antiobesity composition.
[14]
Technical Solution
[15] In accordance with one aspect of the present invention, there is provided an antiobesity composition comprising a hot pepper extract as an active ingredient.
[16] In accordance with another aspect of the present invention, there is provided a health supplement food comprising the antiobesity composition. [17]
Brief Description of the Drawings
[18] The above objects, features and other advantages of the present invention will be more clearly understood from the following detailed description taken in conjunction with the accompanying drawings, in which:
[19] FIG. 1 shows a chromatogram obtained from HPLC of a standard material mixture of capsaicin and dihydrocapsaicin;
[20] FIG. 2 shows a chromatogram obtained from HPLC of a raw hot pepper extract in
Example 1; and
[21] FIG. 3 shows a research procedure to ascertain a body fat reduction effect of the composition according to the present invention.
[22]
Best Mode for Carrying Out the Invention
[23] The present invention will now be described in detail.
[24] Capsaicin, the pungent ingredient in hot peppers, is believed to be helpful in promotion of gastric juice secretion, appetite improvement and promotion of blood circulation. In addition, hot peppers lower the concentration of mucin, and thus enable phlegm to be easily discharged outside the body, and furthermore, exhibit analgesic effect which temporarily suppresses performance of neurons.
[25] Cornsilk is called "maydis stigmata" as a Chinese herbal name and is derived from stamens of Zea mays Linne which is a yearly plant belonging to family Graminaceae. Cornsilk tastes sweet and plain, and is easy to handle. Cornsilk is efficacious in promoting diuresis to reduce edema, unblocking painful urinary dribbling, and clearing of damp-heat in liver and gallbladder, thus being effective for suppression of bodily- tissue swelling which is one symptom of pyelonephritis. At this time, cornsilk may be administered in the form of a decoction which is prepared by boiling the cornsilk with water.
[26] Cornsilk is believed to be effective in treating symptoms such as severe pains upon bowel evacuation and difficult urination of a small amount of urine. Furthermore, intake of a blend of cornsilk and Injinssuk (Artemisia capillaris) is helpful in treating diseases such as hepatitis, cholecystitis and gallbladder stones and is active in reducing blood pressure.
[27] The mechanism by which the hot pepper extract-containing composition of the present invention affects treatment of obesity is not fully proved. Unexpectedly, it could be confirmed from repeated experiments that the hot pepper extract-containing composition exhibits antiobesity effects. [28] The antiobesity composition of the present invention contains a hot pepper extract as an active ingredient. The content of the hot pepper extract is not particularly limited, but is preferably 20 to 100% by weight, more preferably, 20 to 80% by weight, based on the total weight of the composition, in view of antiobesity effects. In addition, as an antiobesity medication, the hot pepper extract-containing composition may be used singly or in conjunction with another component e.g. water or beverage. Preferably, the antiobesity medication of the present invention may consist of water and the hot pepper extract. In addition to the hot pepper extract, the other ingredient constituting the antiobesity medication may be water.
[29] The composition of the present invention may contain a cornsilk extract, in addition to the hot pepper extract. The Cornsilk extract is used as an antiobesity adjuvant. The use of the cornsilk extract in conjunction with the composition of the present invention synergically enhances antiobesity effect. The content of the cornsilk extract is not particularly limited, but is preferably 20 to 80% by weight, based on the total weight of the composition.
[30] The composition of the present invention may further contain an arrowroot extract.
The arrowroot extract is used as another antiobesity adjuvant. The use of the cornsilk extract in conjunction with the composition of the present invention synergically enhances antiobesity effect. The content of the arrowroot extract is not particularly limited, but is preferably 0.5 to 10% by weight, based on the total weight of the composition.
[31] The composition of the present invention may further contain a garlic extract. The garlic extract is used as another antiobesity adjuvant. The use of the garlic extract in conjunction with the composition of the present invention creates a synergic effect in antiobesity. The content of the garlic extract is not particularly limited, but is preferably 0.5 to 10% by weight, based on the total weight of the composition.
[32] The composition of the present invention may be formulated in a dosage form such as capsule, tablet or drink. In addition, a health supplement food comprising the composition as an active ingredient may be provided and examples thereof may include mineral water, milk, tea, jelly, squeeze, juice, concentrated extract, beverages or favorite foods. The content of the composition may 0.1 to 20% by weight, based on the weight of the food.
[33] The composition of the present invention or the beverage comprising the composition may contain Chinese-crude drug ingredients e.g. ginseng or well-known food adjuvents e.g. vitamins, minerals, citric acid, sodium citrate, malic acid, lecithin, lactic acid, amino acid, sugar, honey, fructose, natural flavors and natural colorants.
[34] The hot pepper extract that may be used in the antiobesity composition of the present invention may be prepared in accordance with the following procedure: [35] 1. washing raw hot peppers with water, followed by removing moisture from the hot peppers by dehydration;
[36] 2. juicing from the hot peppers in a screw-type manner; and
[37] 3. heating the hot pepper juice up to 50 to 1000C, allowing generated vapor to pass through a cooling instrument to collect a condensed liquid, and filtering the condensed liquid under reduced pressure.
[38] Alternatively, the hot pepper extract may be prepared in accordance with the following procedure:
[39] 1. washing raw hot peppers with water, followed by removing moisture from the hot peppers by dehydration;
[40] 2. juicing from the hot peppers in a screw-type manner;
[41] 3. heating the hot pepper juice at 90 to 11O0C with stirring until no foam is formed;
[42] 4. allowing the hot pepper juice to cool at room temperature for 3 to 4 hours to separate a upper layer as a liquid phase from a lower layer as an aggregate, and selectively collecting the liquid phase from the mixture;
[43] 5. heating the hot pepper juice up to 50 to 1150C, and allowing generated vapor to pass through a cooling instrument to collect a condensed liquid; and
[44] 6. filtering the distilled-condensed liquid under reduced pressure.
[45] A full detail for each step in the preparation of the hot pepper extract will be given as follows:
[46] In preparation of the hot pepper extract, it is preferable that distilled water is used alone to wash hot peppers without using any detergent. The juicing of the hot peppers is carried out in a screw-type manner which involves the steps of putting the hot peppers into a screw, followed by pushing and pressing out.
[47] The hot pepper juice obtained according to the method may be distilled immediately. Alternatively, after heating the hot pepper juice and separating the liquid phase from the aggregator, the liquid phase may be selectively distilled. In the case where the hot pepper juice is distilled immediately, hot pepper extract for the present invention can be prepared by heating the hot pepper juice up to 50 to 1000C, allowing generated vapor to pass through a cooler to collect a condensed liquid, and filtering the condensed liquid under reduced pressure. More preferably, the hot pepper juice is heated up to 80 to 9O0C. When the hot pepper juice is distilled within the temperature range, active ingredients (e.g. asparagine and aspartic acid) contained in the hot pepper coexist in a small volume of the distilled liquid via azeotropic phenomenon.
[48] In distillation of the separated liquid phase layer, the hot pepper juice is preferably heated at 90 to 11O0C with stirring until no foam is formed. Generally, it takes about 30 minutes to heat the hot pepper juice. By heating the hot pepper juice within the temperature range, active ingredients contained in hot peppers can be readily eluted. In addition, by heating the hot pepper juice with stirring until no foam is formed, aggregation and sterilization of organic nutritious ingredients such as starch, fiber or protein can be accomplished. More preferably, the heating of the hot pepper juice is carried out at 100 to 11O0C.
[49] After heating, when the hot pepper juice is allowed to cool at room temperature (i.e. about 15 to 250C) for 3 to 4 hours, a liquid phase and an aggregate are formed in an upper part and a lower part, respectively, and the two different layers are thus separated from each other. The liquid phase as the upper layer is selectively collected from the hot pepper juice and is then subjected to distillation/ condensation.
[50] The distilled liquid is obtained by heating the hot pepper juice up to 50 to 1150C, and allowing generated vapor to pass through a cooler to collect a condensed liquid. When the liquid phase is distilled within the temperature range, via azeotropic phenomenon, active ingredients (e.g. asparagine or aspartic acid) contained in the hot pepper coexist in a small volume of the distilled liquid. More preferably, the liquid phase is heated at 90 to 1150C.
[51] A filter that can be used to filter the distilled-condensed liquid under reduced pressure is not particularly limited. But, preferred is the use of a fibrous filter with a pore size of one micrometer or less in that a clearer liquid phase can be obtained.
[52] It is preferable to select a liquid ingredient that satisfies predetermined standards through a test for the resulting filtrate according to standard criteria of the Food Sanitation Act. For example, a liquid ingredient should have an inherent color, luster, flavor and taste, provided that it exhibits neither foreign taste nor foreign smell. In the liquid ingredient, lead should be not more than 0.3 mg/kg, cadmium should be not more than 0.1 mg/kg, tin should be not more than 150 mg/kg, and the number of bacteria should be not more than 100/ml. In addition, the liquid ingredient should be negative to coliform groups.
[53] The method for preparing the raw hot pepper extract may further comprise filling the filtrate in a brown glass bottle and sterilizing the filled filtrate at 80 to 9O0C for 10 to 20 min. At this time, the use of the brown glass bottle aims to prevent oxidation of the filtrate due to direct or indirect exposure to ultraviolet radiation. In particular, as the brown glass bottle, preferred is the use of those into which a UV blocking dye is introduced. Unless the sterilization conditions are within the range as defined above, sterilization cannot be completely carried out or the properties of final products are adversely affected.
[54] The cornsilk extract that can be used as an adjuvant in the antiobesity composition of the present invention may be prepared according to the following procedure:
[55] 1. washing cornsilk with water, followed by removing moisture from the cornsilk by dehydration; [56] 2. adding water to the resulting cornsilk and hot-water extracting the cornsilk at 80 to 9O0C for 6 to 8 hours;
[57] 3. heating the cornsilk up to 100 to 12O0C, and allowing generated vapor to pass through a cooling instrument to collect a condensed liquid; and
[58] 4. filtering the distilled-condensed liquid under reduced pressure.
[59] A full detail for each step in the preparation of the Cornsilk extract will be given as follows:
[60] In preparation of the cornsilk extract, it is preferable that distilled water is used alone to wash hot peppers without using any detergent.
[61] The hot water extraction is preferably at 80 to 9O0C for 6 to 8 hours. By heating cornsilk under these conditions, active ingredients contained in cornsilk can be readily eluted. At this time, sodium chloride (NaCl) may be added in an amount of 0.1 to 0.5% by weight in order to reduce extraction time. In addition, upon the hot water extraction, a content ratio (cornsilk : water, w/w) may be preferably 2 : 8 to 4 : 6.
[62] The distilled liquid is obtained by heating the extract up to 100 to 12O0C, and allowing generated vapor to pass through a cooler to collect a condensed liquid. When the liquid phase is distilled within the temperature range, via azeotropic phenomenon, active ingredients (e.g. fatty oils, essential oils, colloids, saponins and inositols) contained in the cornsilk coexist in a small volume of distilled liquid. More preferably, the liquid phase is heated at 90 to 1150C.
[63] A filter that can be used to filter the distilled-condensed liquid under reduced pressure is not particularly limited. But, preferred is the use of a fibrous filter with a porous of one micrometer or less in that a clearer liquid phase can be obtained.
[64] It is preferable to select only liquid ingredient that satisfies predetermined standards through a test for the resulting filtrate according to standard criteria of the Food Sanitation Act. For example, the liquid ingredient should have an inherent color, luster, flavor and taste, provided that it exhibits neither foreign taste nor foreign smell. In the liquid ingredient, lead should be not more than 0.3 mg/kg, cadmium should be not more than 0.1 mg/kg, tin should be not more than 150 mg/kg, and the number of bacteria should be not more than 100/ml. In addition, the liquid ingredient should be negative to coliform groups.
[65] The method for preparing the raw hot pepper extract may further comprise filling the filtrate in a brown glass bottle and sterilizing the filled filtrate at 80 to 9O0C for 10 to 20 min. At this time, the use of the brown glass bottle aims to prevent oxidation of the filtrate due to direct or indirect exposure to ultraviolet radiation. In particular, as the brown glass bottle, preferred is the use of those into which a UV blocking dye is introduced. Unless the sterilization conditions are within the range as defined above, sterilization cannot be completely carried out or the properties of final products are adversely affected.
[66] The arrowroot extract that can be used as an adjuvant in the antiobesity composition of the present invention can be prepared according to the following procedure:
[67] 1. washing arrowroot with water, followed by removing moisture from the arrowroot by dehydration;
[68] 2. adding water to the resulting arrowroot and hot-water extracting the arrowroot at
80 to 9O0C for 6 to 8 hours;
[69] 3. heating the arrowroot up to 100 to 12O0C, and allowing generated vapor to pass through a cooler to collect a condensed liquid; and
[70] 4. filtering the distilled-condensed liquid under reduced pressure.
[71] The preparation of the arrowroot extract may be carried out in the same manner as in preparation of cornsilk extract.
[72] The garlic extract used as an adjuvant in the antiobesity composition of the present invention may be prepared according to the following procedure:
[73] 1. washing garlic with water, followed by removing moisture from the garlic by dehydration;
[74] 2. adding water to the resulting garlic and hot- water extracting the garlic at 80 to
9O0C for 6 to 8 hours;
[75] 3. heating the garlic up to 100 to 12O0C, and allowing generated vapor to pass through a cooler to collect a condensed liquid; and
[76] 4. filtering the distilled-condensed liquid under reduced pressure.
[77] That is, the preparation of the garlic extract is carried out in the same manner as in preparation of the cornsilk extract.
[78] The composition of the present invention may be formulated in a dosage form such as capsule, tablet or drink. In addition, a health supplement food comprising the composition as an active ingredient may be provided and examples thereof may include mineral water, milk, tea, jelly, squeeze, juice, concentrated extract, beverages and favorite foods. The content of the composition may 0.1 to 20% by weight, based on the weight of the food.
[79] For instance, the antiobesity composition may be provided as a functional milk beneficial to antiobesity effects, which is prepared by adding the composition to the milk. At this time, raw hot pepper extract may be contained alone in the functional milk. Alternatively, the raw hot pepper extract may be contained in conjunction with cornsilk extract, arrowroot extract and/or garlic extract in the functional milk. Preferably, as the raw hot pepper extract and the cornsilk extract, there may be used those prepared according to the afore-mentioned methods. The content of each extract is preferably 0.1 to 20% by weight.
[80] The composition of the present invention is effective in control, prevention and treatment of obesity. Although the composition contains raw hot pepper extract, it hardly exhibits a pungent taste, thus making it convenient to intake. Accordingly, the composition enables natural treatment of obesity via long-term administration according to daily dietary and living habits.
[81]
Mode for the Invention
[82] The present invention will be better understood from the following examples. These examples are given for the purpose of illustration and are not to be construed as limiting the scope of the invention.
[83]
[84] EXAMPLES
[85] <Example 1> Preparation of raw hot pepper extract
[86] Domestic raw hot peppers which (Capsicum annuum L.) reach maturity approximately 20 days after blooming were obtained, and worm-eaten or decayed ones were sorted out. The stems of the remaining raw hot peppers were removed. The raw hot peppers were washed with distilled water without using any detergent to remove extraneous materials such as contaminants, soils and dusts thereon. Then, the washed raw hot peppers were dehydrated, continuously introduced into a screw-type juicer, and juiced, to obtain a hot pepper juice. The hot pepper juice was heated at 1000C with stirring until no foam was formed (i.e. about 30 min). The hot pepper juice was stood at room temperature (i.e. about 2O0C) for 3 hours, to separate an upper layer (i.e. a liquid phase) from a lower layer (i.e. an aggregate). The liquid phase was selectively collected from the hot pepper juice and was then heated to 11O0C using a vacuum extractor (COSMOS 660 available from KyungSeo Machine Co., Ltd.). During the heating, generated vapor was passed through a cooling tower and a clear condensed liquid was then collected. Then, the distilled-condensed liquid was filtered under reduced pressure using a fibrous filter (with a pore size of one micrometer). A test for the resulting filtrate was conducted according to standard criteria of the Food Sanitation Act, to select only liquid ingredient that satisfies the predetermined standards.
[87]
[88] <Example 2> Preparation of raw hot pepper extract
[89] Domestic raw hot peppers which (Capsicum annuum L.) reach maturity approximately 20 days after blooming were obtained, and worm-eaten or decayed ones were sorted out. The stems of the remaining raw hot peppers were removed. The raw hot peppers were washed with distilled water without using any detergent to remove extraneous materials such as contaminants, soils and dusts thereon. Then, the washed raw hot peppers were dehydrated, continuously introduced into a screw-type juicer, and juiced, to obtain a hot pepper juice. Then, the hot pepper juice was heated at 9O0C using a vacuum extractor (COSMOS 660 available from KyungSeo Machine Co., Ltd.). During the heating, generated vapor was passed through a cooling tower and a clear condensed liquid was then collected. Then, the distilled-condensed liquid was filtered under reduced pressure using a fibrous filter (with a pore size of one micrometer). A test for the resulting filtrate was conducted according to standard criteria of the Food Sanitation Act, to select only ingredient liquid that satisfies the predetermined standards.
[90]
[91 ] <Example 3> Preparation of cornsilk extract
[92] Domestic corn (Zea mays Linne, length: about 20-30 cm) was obtained and cornsilks were separated from the corn. The cornsilks were washed with distilled water without using any detergent to remove extraneous materials such as contaminants, soils and dusts thereon. Then, the washed cornsilks were dehydrated. The cornsilks and water were mixed in a weight ratio of 2 : 8 and 0.5% by weight of sodium chloride (NaCl) was then added thereto. The mixture was subjected to hot water extraction at 9O0C for 4 hours. The extract was collected and was then heated at 11O0C using a vacuum extractor (COSMOS 660 available from KyungSeo Machine Co., Ltd.). During the heating, generated vapor was passed through a cooling tower and a clear condensed liquid was then collected. Then, the condensed liquid was filtered under reduced pressure using a fibrous filter (with a pore size of one micrometer). A test for the resulting filtrate was conducted according to standard criteria of the Food Sanitation Act, to select only ingredient liquid that satisfies the predetermined standards. A predetermined amount of the selected ingredient liquid was packed in a case. The liquid ingredient was a colorless cornsilk extract which exhibited neither foreign taste nor foreign smell.
[93]
[94] <Example 4> Preparation of arrowroot extract
[95] Domestic arrowroot was obtained and washed with distilled water to remove extraneous materials such as contaminants, soils and dusts thereon. Then, the washed arrowroot was dehydrated. The arrowroot and water were mixed in a weight ratio of 2 : 8. The mixture was subjected to hot water extraction at 9O0C for 4 hours. The extract was collected and was then heated at 11O0C using a vacuum extractor (COSMOS 660 available from KyungSeo Machine Co., Ltd.). During the heating, generated vapor was passed through a cooling tower and a clear condensed liquid was then collected. Then, the condensed liquid was filtered under reduced pressure using a fibrous filter (with a pore size of one micrometer). A test for the resulting filtrate was conducted according to Standard criterions on Food Sanitation Act, to select only ingredient liquid that satisfies the predetermined standards. A predetermined amount of the selected ingredient liquid was packed in a case. The ingredient liquid was a colorless arrowroot extract which exhibited neither foreign taste nor foreign smell.
[96]
[97] <Example 5> Preparation of garlic extract
[98] Domestic garlic was obtained and washed with distilled water. Then, the washed garlic was dehydrated. The garlic and water were mixed in a weight ratio of 2 : 8. The mixture was subjected to hot water extraction at 9O0C for 4 hours. The extract was collected and was then heated at 11O0C using a vacuum extractor (COSMOS 660 available from KyungSeo Machine Co., Ltd.). During the heating, generated vapor was passed through a cooling tower and a clear condensed liquid was then collected. Then, the condensed liquid was filtered under reduced pressure using a fibrous filter (with a pore size of one micrometer). A test for the resulting filtrate was conducted according to standard criterions on Food Sanitation Act, to select only ingredient liquid that satisfies the predetermined standards. A predetermined amount of the selected liquid ingredient was packed in a case. The ingredient liquid was a colorless garlic extract which exhibited neither foreign taste nor foreign smell.
[99]
[100] <Example 6> Preparation of mixture of raw hot pepper extract and cornsilk extract
[101] 50% by weight of the raw hot pepper extract prepared in Example 1 and 50% by weight of the cornsilk extract prepared in Example 3 were mixed to prepare an an- tiobesity composition.
[102]
[103] <Example 7> Preparation of mixture of raw hot pepper extract and cornsilk extract
[104] 50% by weight of the raw hot pepper extract prepared in Example 2 and 50% by weight of the cornsilk extract prepared in Example 3 were mixed to prepare an an- tiobesity composition.
[105]
[106] <Example 8> Preparation of mixture of raw hot pepper extract, cornsilk extract and arrowroot extract
[107] 45% by weight of the raw hot pepper extract prepared in Example 1, 50% by weight of the cornsilk extract prepared in Example 3, and 5% by weight of arrowroot extract prepared in Example 4 were mixed to prepare an antiobesity composition.
[108]
[109] <Example 9> Preparation of mixture of raw hot pepper extract, cornsilk extract and arrowroot extract
[HO] 45% by weight of the raw hot pepper extract prepared in Example 2, 50% by weight of the cornsilk extract prepared in Example 3, and 5% by weight of the arrowroot extract prepared in Example 4 were mixed to prepare an antiobesity composition.
[111] [112] <Example 10> Preparation of mixture of raw hot pepper extract, cornsilk extract and garlic extract
[113] 45% by weight of the raw hot pepper extract prepared in Example 1, 50% by weight of the cornsilk extract prepared in Example 3, and 5% by weight of the garlic extract prepared in Example 5 were mixed to prepare an antiobesity composition. The garlic extract was prepared in the same manner as in Example 3 except that garlic was used as an ingredient.
[114] [115] <Example 11> Preparation of mixture of raw hot pepper extract, cornsilk extract and garlic extract
[116] 45% by weight of the raw hot pepper extract prepared in Example 2, 50% by weight of the cornsilk extract prepared in Example 3, and 5% by weight of the garlic extract prepared in Example 5 were mixed to prepare an antiobesity composition. The garlic extract was prepared in the same manner as in Example 3 except that garlic was used as an ingredient.
[117] [118] <Example 12> Assay of ingredients in extract [119] The raw hot pepper extracts prepared in Examples 1 and 2 were clear liquids and exhibited no pungent taste. Accordingly, the ingredients in each hot pepper extract were assayed. In addition, the ingredients in each hot pepper juice prior to distillation- extraction in Examples 1 and 2 were also assayed.
[120] For comparison in ingredients, capsaicin and dihydrocapsaicin standard materials were used. The assay was entrusted to the department of Pharmaceutical Engineering in Konyang University. The assay was carried out by high performance liquid chromatography (HPLC). The result was shown in Table 1 below.
[121] [122] Table 1
Figure imgf000014_0001
[123] *The ingredient contents in hot pepper are based on Reference (Son, E. Y. et al.
(1992), content of main ingredients in lines selected from hot pepper indigenous species, Kyungpook University paper 10(1992, Dec.) 109-115) [124] [125] In addition, FIG. 1 shows a chromatogram for a standard material mixture of capsaicin and dihydrocapsaicin. FIG. 2 shows a chromatogram of the raw hot pepper extract prepared in Example 1. [126]
[127] Results
[128] As a result of the assay for ingredients in hot pepper extracts, it can be confirmed from data shown in Table 1 that From the raw hot pepper extracts prepared in
Examples 1 and 2, capsaicin, the common ingredient of hot peppers, was not detected, asparagine was detected as 2.887 mg% and 2.16 mg%, respectively, and aspartic acid was detected as 0.980 mg% and 0.65 mg%, respectively. [129]
[130] <Example 13> Preparation of beverage
[131] The compositions prepared in Examples 1, 2, 6, 7, 8, 9, 10 and 11 were used singly or in combination with another ingredient to prepare a beverage. [132]
[133] Preparation Example 1 (Juice)
[134] The composition prepared in Example 1 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice. [135]
[136] Preparation Example 2 (Milk)
[137] 5% by weight of the composition prepared in Example 1 and 95% by weight of a milk were mixed to prepare an antiobesity-functional milk. [138]
[139] Preparation Example 3 (Juice)
[140] The composition prepared in Example 2 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice. [141]
[142] Preparation Example 4 (Milk)
[143] 5% by weight of the composition prepared in Example 2 and 95% by weight of a milk were mixed to prepare an antiobesity-functional milk. [144] [145] Preparation Example 5 (Juice) [146] The composition prepared in Example 6 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice. [147]
[148] Preparation Example 6 (Milk)
[149] 5% by weight of the composition prepared in Example 6 and 95% by weight of a milk were mixed to prepare an antiobesity-functional milk. [150]
[151] Preparation Example 7 (Juice)
[152] The composition prepared in Example 7 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice. [153]
[154] Preparation Example 8 (Milk)
[155] 5% by weight of the composition prepared in Example 7 and 95% by weight of a milk were mixed to prepare an antiobesity-functional milk. [156]
[157] Preparation Example 9 (Juice)
[158] The composition prepared in Example 8 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice. [159]
[160] Preparation Example 10 (Milk)
[161] 5% by weight of the composition prepared in Example 8 and 95% by weight of a milk were mixed to prepare an antiobesity-functional milk. [162]
[163] Preparation Example 11 (Juice)
[164] The composition prepared in Example 9 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice. [165]
[166] Preparation Example 12 (Milk)
[167] 5% by weight of the composition prepared in Example 9 and 95% by weight of a milk were mixed to prepare an antiobesity-functional milk. [168]
[169] Preparation Example 13 (Juice)
[170] The composition prepared in Example 10 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice.
[171]
[172] Preparation Example 14 (Milk)
[173] 5% by weight of the composition prepared in Example 10 and 95% by weight of a milk were mixed to prepare an antiobesity-functional milk.
[174]
[175] Preparation Example 15 (Juice)
[176] The composition prepared in Example 11 was added to a general orange juice such that the content of the composition is adjusted to 10% by weight, based on the weight of the juice, to prepare an antiobesity-functional juice.
[177]
[178] Preparation Example 16 (Milk)
[179] 5% by weight of the composition prepared in Example 11 and 95% by weight of a milk were mixed to prepare an antiobesity-functional milk.
[180]
[181] <Example 12> Research for body fat reduction effect of antiobesity composition according to the present invention
[182] The body fat-reducing effect was tested for the composition prepared in Example 2.
[183]
[ 184] [Subjects and methods]
[185] 1. Subjects
[186] 1) Sample selection
[187] 109 healthy adults (20-50 years old) with a body mass index (BMI) higher than or equal to 25 who reside in Daejeon metropolitan city or Chung cheong-do were adopted as samples. With respect to subjects were those who applied for the test for body fat reduction effect publicly announced, understood intentions of the test and had no anamnesis for cerebro-cardiovascular diseases, tumors (cancers), digestive system disorders, etc, there were adopted a group (i.e. an experimental group) to which the composition of the present invention is administered (hereinafter, referred to as a "composition-administered group"), and a group (i.e. a control group) to which the composition of the present invention is not administered (hereinafter, referred to as a "composition non-administered group").
[188] Based on results of medical checkup, 100 subjects that satisfy the following selection criteria were selected from the 109 adults. In the process of the test, 17 and 6 out of the subjects were dropped out in the composition- administered group and the composition non-administered group, respectively. Accordingly, 77 adults have completed the research.
[189] [190] (1) Selection and Exclusion criteria
[191] a) Selection criteria
[192] - 20-50 years old in Korean age upon medical checkup
[193] - body mass index (BMI) higher than or equal to 25
[194] - Those have no congenital or chronic diseases, and no anamnesis for diabetes, thyroid gland diseases, hyperlipemia, hypertension, cardiac diseases, mental disorders, etc. [195] - Those considered eligible for the test, as a result of clinical pathological tests such as pathological blood test, chemical blood test and urine test, which are determined and conducted by the physicians in charge according to the characteristics of the test beverage.
[196] - Females who are confirmed to be not pregnant upon medical checkup
[197] Although satisfying all of the selection criteria, applications who comply with the following exclusion criteria will be excluded from the test. [198]
[199] b) Exclusion criteria
[200] - Hypertension patients in JNC-7 stage 2 (> 160/100 DHg) or administering any diuretic [201] - Diabetic patients with a fasting blood sugar level of 126 D/D or higher, or a random blood sugar level of 200 D/D or higher, or administering a blood pressure depressors for oral or insulin [202] - Patients that suffered from heart (cardiac), kidney (renal), liver, thyroid gland, or cerebrovascular diseases. [203] - Patients that suffered from cholecystic or gastrointestinal diseases, gout or porphyria [204] - Patients that suffered from mental diseases such as hypochondria, schizophrenia, alcoholism or drug addition [205] - Those that administering antiobesity drugs (absorption inhibitors, antidepressants, appetite suppressors, contraceptives, steroids or female hormones) [206] - Pregnant or lactating women
[207] - Those having taken commercial obesity program or dietary foods within 3 months of the study starting date
[208] - Those incapable of exercising due to severe musculoskeletal disorders
[209] - Those having a history of cancer diagnosis and treatment in the past 5 years
[210] - Those having asthma and other allergies
[211] - Those having a surgical operation history in the past 6 months
[212] - Those considered ineligible for the test by the physicians in charge
[213] [214] (2) Subject selection and management
[215] The total 100 subjects were randomly arranged and were then divided into an experimental group (i.e. a composition-administered group, 75) and a control group (i.e. a composition non-administered group, 25) in a matching manner where gender, age and BMI were considered based on the medical checkup results. It was verified from a significance test (at a confidence level of 95%) that there was a difference between the experimental and control groups. Accordingly, the two groups were determined to be subjects for the program of the present invention. A dilution of the composition of the present invention (50 mL) in a half-cup of water was administered to the experimental group (composition-administered group) twice in a day for 3 months. On the other hand, no composition was administered to the control group (composition non- administered group) with daily routine.
[216] During the test, the subjects should pay attention to the following requirements of which were reminded to them monthly: the subjects should avoid excessive drinking or smoking, or any diet by administration of other drugs until the test is completed. Because obesity therapy or obesity drug administrations are generally recommended to be conducted along with suitable meals, the subjects were asked to take daily exercise on the basis of walking for 20 min or more, at the same tame, to intake various foods according to a given menu chart with pre-controlled calories by telephone twice on given dates in a month and once weekly in the last month.
[217] With respect to subjects that observed the requirements and conducted the diet and the exercise as afore-mentioned, variations of simple obesity indexes, body fat indexes and blood test indexes were analyzed four times (i.e., on the study starting date, after one month, after two months and after three months).
[218]
[219] 2. Research methods
[220] Along with questionnaire researches at the study's beginning and three months later, medical checkup, diagnosis of simple obesity indexes and computed tomography (CT) were conducted by researchers belonging to the department of diagnostic laboratory medicine in Konyang University Hospital, which are enrolled in the Korean Association of Quality Assurance for Clinical Pathology (No. 0529) and whose quality for clinical pathology are regularly checked by the Association.
[221]
[222] 1) Questionnaire research
[223] A research was conducted using structured questionnaire at the study's beginning and three months later. At the study's beginning, the structured questionnaire was made to investigate general properties, health conditions and occupation of the subjects. [224] The general property section in the questionnaire is composed of four items of gender, age, marital status and occupation. The health conditions section in the questionnaire is composed of four items of smoking, drinking, exercise and diet. The occupation section in the questionnaire is subdivided into an occupational category and an industrial category.
[225] Based on the questionnaire, the general properties of the subjects are shown in
Table 2. Those dropped out during the test were excluded from the research, because they did not participate in questionnaire research after three months since the start of the study.
[226] After three months since the start of the study, a survey was conducted with questionnaire including items requiring inconvenient matters such as abnormal conditions resulting from administration of the composition of the present invention, in addition to the same items as that at the study's beginning.
[227] Table 2 general properties of subjects participants (n=77) male 36 gender female 41 age male 31.0+7.5 female 36.6+8.3 student 17 office worker 37 occupation homemaker 23 unmarried 25 marital status married 52 yes 54 drinking no 23
< 10 years 23 drinking period 1 0-20 years 28
> 20 years 3 yes 22 smoking no 55 yes 15 regular exercise no 62 yes 75 coffee intake no 2 yes 70 stress no 7 living level middle 74 low 3 [228]
[229] 2) Medical checkup
[230] (1) Measurement of body indexes and waist circumference
[231] Measurement of body indexes was conducted a total of four times, i.e. at the study's beginning, after one month, after two months and after three months.
[232] The body height and body weight of the subjects on an empty stomach were measured in an upright position without wearing their shoes. The measurement was carried out using a uniform height- weight scale by the units of 0.1 cm for height and 0.1 kg for weight. After measuring height and weight, a body mass index (BMI) was calculated by dividing the weight by the height squared. The height and the weight employing a bio-resistance were inputted into a body fat meter (in body, R- 5-76/probigy available from General electric. Inc), to obtain a body fat mass and body fat percentage.
[233] Referring to a waist circumference, as recommended by WHO, the circumference of the midpoint between a lower border of the rib cage and an upper border of the iliac crest (i.e. the thinnest point in the waist site) was measured by a skilled examiner three times by the unit of 0.1 cm, and the average of the measured values was obtained. At this time, in a state where the subjects breathed out and stood upright with the legs straddled in an interval of about 25 to 30 cm so as to uniformly distribute weight, the waist circumference was measured with a measuring tape such that the measuring tape was in parallel to the bottom and it did not press soft tissues of the subjects.
[234]
[235] (2) Measurement of abdominal fat
[236] The distribution level of abdominal fat was measured using computed tomography
(WCT-140- 130/somatom plus 4 available from Siemens). Prior to the computed tomography, error-inducing factors were ascertained to secure a permissible error range. The computed tomography was conducted four times (i.e. at the study's beginning, after one month, after two months and after three months) at lumbar segments 4 and 5 and the umbilicus, and the results were obtained using a computer. That is, a visceral fat area (VFA) and a subcutaneous fat area (SFA), into which are divided on the basis of abdomen and back muscles, were calculated in a hounsfield number attenuation region from -190 to -30 or from -150 to -50 for the umbilicus, and in a hounsfield number attenuation region from -190 to -30 for lumbar segments 4 and 5, and a ratio (SVR) of the visceral fat area (VFA) to the subcutaneous fat area (SFA) was calculated from the results.
[237]
[238] 3) Hematologic test
[239] In addition to the body fat measurement, in order to ascertain whether or not the composition of the present invention is related to risk factors of adult diseases and has an influence on the body, hematologic tests were conducted on the following items twice (i.e. at the study's beginning and three months later).
[240] - Liver function tests (AST, ASP, ALT, GTP, insulin and fasting blood sugar tests)
[241] - Lipid-related tests (overall cholesterol, neutral fat and HDL cholesterol)
[242] - CBC basic tests (four items including blood sugar level, hemoglobin etc.)
[243]
[244] 4) Others
[245] The research was conducted under the condition that a certificate demonstrating the fact that administration of the composition of the present invention causes no side effect to the human body was issued from the Korean Food and Drug Administration (KFDA), the subjects were notified of this fact and consented to participate in the research, and the Institutional Review Board (IRB) in Konyang University approved the research project.
[246]
[247] 3. Research process
[248] In order to ascertain the fact that the composition of the present invention reduces body fat, various items including: simple obesity indexes such as BMI, body fat percentage, weight and waist circumference; body fat indexes obtained from CT; and blood test items were checked for the experimental group (composition-administered group) and the control group (composition non- administered group) a total of four times (i.e. at the study's beginning, after one month, after two months and after three months). The variations in the indexes and items were compared and analyzed between the experimental and control groups. A detail of research procedure was shown in Fig 3.
[249]
[250] 4. Statistical analysis methods
[251] Statistical analysis was carried out using SPSS 12.0 for windows.
[252] The statistically significant difference in the blood test and CT results received from
Konyang University Hospital was evaluated. Specifically, because one subject participates underwent the checkup a total of four times throughout the research period, an independent sample T test was conducted for data obtained from repeated measurements for the all items at a confidence level of 95% (α-0.05). In addition, a predetermined time later, in order to ascertain whether or not there is a statistically significant difference in body fat variation between the groups, variation 1 (a value at the study's beginning - a value after one month), variation 2 (a value at the study's beginning - a value after two months) and variation 3 (a value at the study's beginning - a value after three months) were calculated and a paired sample T test was conducted. [253] The correlations between a total fat area, a visceral fat area, a subcutaneous fat area, a ratio of subcutaneous fat area/visceral fat area (SVR), simple obesity indexes such as BMI, body fat percentage and waist circumference, and liver function and blood lipid indexes were evaluated using partial correlation analysis. Furthermore, based on the results of the questionnaire research conducted at the study's beginning and three months later, the correlation between the subjects' general properties and routine habits (such as whether or not smoking, smoking period, whether or not drinking, drinking period, and whether or not intaking coffee) was analyzed.
[254] The date analyzed above was subdivided according to age (i.e. 20' s, 30' s and 40' s), gender (i.e. male and female), marital status, and body mass index (i.e. BMI < 28 and BMI >28). To ascertain correlation between the two groups, a significance test for the resulting data was conducted using two-way layout. At the same time, multi- analysis was conducted using a Tukey HSD test, to ascertain the difference in age between the groups.
[255]
[256] [Research results]
[257] 1. Variation in simple obesity indexes
[258] Variations in the overall subjects' simple obesity indexes, i.e. BMI, weight, waist circumference and body fat percentage were assessed. Prior to the test, as BMI, weight, waist circumference and body fat percentage, the composition non- administered group showed 28.58+2.30, 79.31+9.93, 94.44+5.71 and 35.12+6.74, and the composition-administered group showed 29.05+2.48, 79.35+10.88, 94.88+6.34 and 35.55+7.02, respectively. Accordingly, it can be confirmed that there was no statistically significant difference between the two groups. After completion of the test, the composition non- administered group showed 28.49, 76.76, 92.31 and 34.35, which are substantially equivalent to or slightly lower than those before the test. The composition-administered group showed 29, 79.16, 90.30 and 35.33, which had a behavior substantially similar to those of the composition non-administered group, except that the waist circumference showed a great decrease (i.e. about 5%), as compared to the composition non-administered group. Since the waist circumference is generally used as an indicator of abdominal obesity, these results indirectly reveal that the abdominal obesity level was varied (Table 3).
[259]
[260] Table 3 Simple obesity indexes depending on administration of the composition of the present invention
Time(Month)
O 1 3
A 79.31 +9.93 79.91 +10.33 80.13+10.55 79.76+ 10.78 weight (kg) B 79.35+10.88 80.04+1 1 .29 79.97+ 1 1 .22 79.1 6+ 1 1 .24
A 94.44+5.71 92.25+6.50 92.33+5.56 92.31 +6.79
B 94.88+6.34 91.30+6.66 90.91 +6.34 90.30+7.06
BMI A 28.58+2.30 28.81 +2.37 28.88±2.33 28.49±2.75
( kg/ itf ) B 29.05+2.48 29.25+2.58 29.25+2.53 29.00+2.58
A 35.12+6.74 34.93+6.73 35.37+6.95 34.35+6.53
BF(%)
B 35.55+7.02 35.1416.64 35.21 +6.35 35.33+7.24
[261] Each data indicates mean + S.D. (Standard deviation) [262] *A: control group (n=19) B: experimental group (n=58) [263] BMI: body mass index (weight/height2) [264] WC: waist circumference, BF: body fat (%) J Cv [265] [266] Based on the variation behaviors of the subjects throughout the research period, after a predetermined period, variations in simple obesity index (variation 1 : a simple obesity index at the study's beginning - a simple obesity index after one month, variation 2: a simple obesity index at the study's beginning - a simple obesity index after two months and variation 3: a simple obesity index at the study's beginning - a simple obesity index after three months) were calculated to ascertain the difference in variations between the groups. With respect to the weight and BMI, after one and two months, all of the two groups showed an increase with no statistically significant difference therebetween, but after three months, the two groups showed different behaviors. Specifically, the composition non-administered group shows an increase of 0.45 kg, but the composition-administered group showed a decrease of 0.19 kg. In addition, the composition administered group showed a statistically significant decrease in body fat (%) from one month to three months, but the composition non- administered group showed an inconsistent behavior where body fat (%) increases up to two months, but it decreases in the last month. Such an inconsistent behavior of the composition non-administered group (i.e., body fat increases up to two months, but decreases after three months despite no administration of the composition) is expected to be caused by daily walking program for 20 min or longer regularly reminded in the process of the test.
[267] In all cases of after one, two and three months, there was a statistically significant decrease in waist circumference. Specifically, after two and three months, the composition-administered group and the composition non-administered group showed a waist circumference of 3.97 D and 4.58 D, and 2.11 D and 2.13 D, respectively. That is, a statistically significant difference was observed between the groups (Table 4). [268] Table 4
Variations in simple obesity indexes depending on administration of the composition of the present invention variation(Month)
1 2 3
-0.82+ 1 .65*
A -0.60+ 1.1 1 ** -0.45+2.06
* weight (kg) -0.62+1 .85*
B -0.69+ 1.85** 0.19±2.82
*
WC A 2.19+3.71 ** 2.1 1 +2.46** 2.13±2.90**
B 3.58+4.09*** 3.97+3.65*** 4.58±3.99***
(cm)
P value 0.015** 0.006**
-0.30+0.60*
A -0.23±0.40** 0.09+ 1 .36
BMI
-0.20±0.68*
(kg/cnf)
B -0.18+0.56** 0.04+0.69 *
A 0.19+ 1 .23 -0.25+1 .38 0.77+3.43
BF(%) B 0.39+1 .43** 0.34+1 .89 0.22+2.37
[269] ** Significance between variations (p ( 0.05), ## : Significance between groups (p
< 0.05)
[270] Each data indicates mean + S. D. (Standard deviation)
[271] *A: control group (n=19) B: experimental group (n=58)
[272] BMI: Body Mass Index
[273] WC: Waist Circumference BF: Body fat (%)
[274] 1: a simple obesity index at the study's beginning - a simple obesity index after one month, [275] 2: a simple obesity index at the study's beginning - a simple obesity index after two months [276] 3: a simple obesity index at the study's beginning - a simple obesity index after three months [277] [278] 2. Analysis of variations in body fat (obesity) index by computed tomography (CT)
[279] By calculating the visceral fat area (VFA) and the subcutaneous fat area (SFA) by means of CT scanning at the abdomen, visceral fat and subcutaneous fat could be divided into each other. Sjostrom et al. (J. Appl. Physiol, 89, 636-643(2000)) objected to the CT scanning at the umbilicus on the ground that the umbilicus site may be varied depending on the obesity level, and suggested CT scanning at a space between lumbar segments 4 and 5. Kvist et al. (Br. Med. J., 311, 14011405(1995)) reported that the visceral fat area (VFA) at lumbar segments 4 and 5 has the highest correlation with total visceral fat area. Accordingly, in this test, in an attempt to find out a site verifying body fat reduction effects, CT scanning was conducted at the umbilicus and lumbar segments 4 and 5, and the results were compared. At this time, a visceral fat area (VFA) and a subcutaneous fat area (SFA), into which are divided on the basis of abdomen and back muscles, were calculated using a built-in computer program in a hounsfield units attenuation region from -190 to -30 or from -150 to -50 for the umbilicus, and in a hounsfield units attenuation region from -190 to -30 for lumbar segments 4 and 5. As a result, a ratio (SVR) of the visceral fat area (VFA) to the subcutaneous fat area (SFA) was calculated.
[280]
[281] 1) Body fat index at umbilicus
[282] (1) Body fat index at umbilicus (-190 to -30)
[283] The body fat (obesity) index of the overall subjects was measured at the umbilicus for three months and a body fat area was calculated in a hounsfield units attenuation region of -190 to -30. The results were shown in Table 5.
[284] That is, with respect to total area (TA) and subcutaneous fat area (SFA), the composition non-administered group showed a statistically significant increase with the process of time, but the composition-administered group showed no substantial variation or a slight decrease. Meanwhile, with respect to total fat area (TFA) and visceral fat area (VFA), the composition non-administered group shows an increase, but the composition-administered group shows a statistically significant decrease, in particular, after three months, as 370.33 ± 92.30 and 114.90 ± 44.91, respectively.
[285]
[286] Table 5 Body fat indexes at umbilicus depending on administration of the composition of the present invention (- 190 to -30)
Time(Month)
0 1
628.33+76.3 642.51 ±80.1 655.968+86. 647.96±78.4 A TA 9 3 03 4
634.38+103. 641 .66+97.8 642.60+98.6 630.65+103. B 45 4 1 87
371 .42+77.9 377.01 +80.3 386.01 +76.7 382.83±68.4 A
TFA 2 2 8 7
377.68+90.7 376.57+87.0 373.98±85.6 370.33±92.3 B 2 5 9 0
246.92+81 .4 247.96+81 .7 254.62±82.1 257.33±83.2 A
9FA 3 5 3 8
255.55+85.4 254.84±70.8 254.74+69.6 255.42+76.2 B 3 2 6 0
124.48+38.1 129.05+41 .2 131 .38+44.0 125.50+43.6 A
VFA 9 0 7 9
122.12+49.4 121 .73+43.7 1 19.23+44.9 1 14.90+44.9 B
A 2.17+0 .86 2. 12±0 .94 2.17+0.98 2.36+ 1 .19
SVR
B 2.40+1 .07 2. 34+ 1 .00 2.42+1 .08 2.55+1 .21
[287] Each data indicates mean + S.D. (Standard deviation)
[288] A: control group (n=19) B: experimental group (n=58)
[289] TA: Total area TFA: total fat area
[290] SFA: subcutaneous fat area
[291 ] VFA: visceral fat area
[292] SVR: subcutaneous fat area/visceral fat area ratio
[293]
[294] A predetermined period later, variations in the test data were assessed. As a result, the difference between the composition-administered and composition non- administered groups can be clearly confirmed. That is, the total fat area (TFA) of the composition non-administered group was increased to 14.60 + 26.85 and -11.42 + 30.73, after two and three months, respectively, but the total fat area (TFA) of the composition-administered group was decreased to 3.70 + 31.15 and 7.35 + 34.35, after two and three months, respectively. These behaviors of the total fat area (TFA) were similar to those of the visceral fat area (VFA). Generally, the total fat area (TFA) is a sum of SFA and VFA. The decrease in TFA obtained from the test is believed to be caused by a decrease in VFA, not a decrease in SFA (Table 6). [295] Table 6
Variations in body fat indexes at umbilicus depending on administration of the composition of the present invention (- 1 90 to -30) variation(Month)
1 2 3
A -14.18+37.74 -27.64+44.50 -19.63+39.77
TA B -7.28+31 .38 -8.22+37.29 3.73+35.45
0.03##
A -5.60+30.77 -14.60+26.85 -1 1 .42+30.73
TFA B 1 .1 1 +27.51 3.70+31 .15 7.35+34.35
0.02** 0.04**
A -1.04+19.57 -7.70+ 13.83 -10.41 ± 16.85
SFA B 0.71 +21 .51 0.81 +23.42 0.13+28.75
A -4.56+21 .49 -6.90+ 19.52 -1 .02±24.37
VFA B 0.39±20 2.89+16.87 7.22+ 18.54**
0.04**
A 0.12+0.52 0.10+0.46 -0.15+0.54
SVR B 0.06±0.57 -0.02±0.54 -0.15±0.65
[296] **: Significance between variations (p ( 0.05)
[297] ##: Significance between groups (p < 0.05)
[298] 1: a body fat index at the study's beginning - a body fat index after one month,
[299] 2: a body fat index at the study's beginning - a body fat index after two months
[300] 3: a body fat index at the study's beginning - a body fat index after three months
[301]
[302] (2) Body fat index at umbilicus (-150 to -50)
[303] The body fat (obesity) indexes of the overall subjects were measured at the umbilicus for three months and a body fat area was calculated in a hounsfield units attenuation region of -150 to -50. The results were shown in Table 7.
[304] The results and values in the hounsfield units of -150 to -50 were different from those in the hounsfield units of -190 to -30, but showed overall behaviors similar to those in the hounsfield units of -150 to -50. That is, the composition-administered group showed no substantial decrease in SFA, but showed a decrease in TFA and VFA.
[305]
[306] Table 7
Body fat indexes at umbilicus depending on administration of the composition of the present invention (-1 50 to -50)
Month
0 1
628.33176.3 642.51 ±80.1 655.968+86. 647.96+78.4 A TA 9 3 03 4
634.38+103. 641 .66+97.8 642.60+98.6 630.65+103. B 45 4 1 87
350.73+90.7 355.92+76.7 362.62+75.8 359.86+68.1 A
TFA 2 4 1 1
356.49+88.1 354.38+85.0 352.41 +83.8 348.92+89.9
238.35+80.5 241 .16+80.1 245.96+81 .3 248.1 1 ±82.5 A
SFA 0 5 1 9
246.50+68.4 246.37+70.2 246.14+68.8 246.41 ±75.2 B 1 0 8 5
1 12.38+49.4 1 14.76±38.9 1 16.65+40.0 1 1 1 .75+40.3 A
VFA 6 3 8 7
1 10.00+47.0 108.01 +41 .9 106.27+43.1 102.51 +42.6 B 5 2 8 0
A 2.35±0.95 2.35± 1 .08 2.38+ 1 .08 2.58+ 1 .1 1 SVR
B 2.60+ 1.15 2.60+ 1 .1 7 2.67± 1 .24 2.81 + 1 .38
[307] Each data indicates mean ± S.D. (Standard deviation)
[308] *A: control group (n=19) B: experimental group (n=58)
[309] TA: Total area TFA: total fat area
[310] SFA: subcutaneous fat area
[311] VFA: visceral fat area
[312] SVR: subcutaneous fat area/visceral fat area ratio [313]
[314] A predetermined period later, variations in the test data were analyzed. As a result, overall variations in the hounsfield units of -150 to -50 showed behaviors similar to those in the hounsfield units of -190 to -30. However, there was statistical significance in TFA between the groups. In addition, after one and two months, there was no statistical significance in VFA between the groups, but after three months, there was statistical significance in VFA between the groups and there was a greater decrease in VFA, as compared to other indexes.
[315] [316] Table 8
Variations in body fat indexes at umbilicus depending on administration of the composition of the present invention (- 150 to -50) variation(Month)
-27.64±44.51 * -19.63±39.77*
A -14.18+31 .74
TA B -7.28+31 .38 -8.22+37.30 3.73+35.45 p value 0.03**
A -5.19+29.28 -1 1 .88+24.69 -9.13+28.46
TFA B 2.1 1 ±25.35 4.08+29.05 7.97+34.04 p value 0.03## 0.04**
A -2.80+18.58 -7.60+13.67** -9.76+16.82**
SFA
B 0.13+19.70 0.35+21 .38 0.09+27.64
A -2.38+20.61 -4.27+17.53 -1 .02+21 .68
VFA B 2.12+25.32 4.09+29.05 7.57+34.04**
A 0.09+0.69 0.1 1 +0.61 -0.18+0.63
SVR B -0.03±0.48 -0.09+0.42 -0.25±0.58**
[317] **: Significance between variations (p ( 0.05) [318] ##: Significance between groups (p < 0.05) [319] 1: body fat index at the study's beginning - body fat index after one month [320] 2: body fat index at the study's beginning - body fat index after two months [321] 3: body fat index at the study's beginning - body fat index after three months [322] [323] 2) Body fat index at lumbar segments 4 and 5 [324] The body fat (obesity) indexes of the overall subjects were measured at the lumbar for three months, to calculate a body fat area in hounsfield attenuation units of -190 to -30. The results were shown in Table 9. At this time, the site corresponding to the hounsfield number of -190 to -30 was measured, and a visceral fat area (VFA) and a subcutaneous fat area (SFA), into which are divided as an inner part and an outer part, respectively, on the basis of abdomen and back muscles, were calculated. As a result, a ratio of the visceral fat area / the subcutaneous fat area was obtained. Similar to results of CT scanning at the umbilicus, with respect to TFA, the composition non- administered group shows a statistical significant increase, but the composition-administered group shows a decrease, in particular, after three months, to 380.35 ± 97.64. Similar to results in two hounsfield number attenuation regions at the umbilicus, it was confirmed that these results were greatly caused by VFA, rather than SFA.
[325]
[326] Table 9
Body fat indexes at lumbar segments 4 and 5 depending on administration of the composition of the present invention (-1 90 to -30)
Time(Month)
0 1
625.81 +73.3 653.17+84.4 653.22+83.9 643.22±75.6 A
TA 4 0 7 0
635.51 +104. 641 .21 +98.9 642.68+95.4 629.68+107. B 37 2 2 49
381 .13+81 .2 394.80+80.6 394.32+77.4 389.35+70.5 A
TFA 3 0 5 0
391 .42±96.2 386.14+93.8 388.38+88.5 380.35+97.6
272.25+89.6 273.47+85.1 273.35±85.4 260.51 +102. A
SFA 5 9 2 37
279.25+82.0 277.63+80.3 276.94+87.1 278.36+83.8 B C) 7 2 9
108.88+35.0 121 .33+44.1 120.96±43.3 128.88+60.4 A
VFA 2 7 4 6
1 12.17+43.8 108.51 +40.9 1 1 1 .43+46.8 101 .99+41 .2
A 2 .80+1 .82 2 .61 +1 .07 2. 58+1 .10 2 .56+1 .27
SVR
B 2 .82+1 .25 2 .90+ 1 .35 2. 91 +1 .47 3 .1 1 ±1 .43
[327] *Each data indicates mean + S.D. (Standard deviation)
[328] A: control group (n=19) B: experimental group (n=58)
[329] TA: Total area, TFA: total fat area
[330] SFA: subcutaneous fat area [331] VFA: visceral fat area [332] SVR: subcutaneous fat area/visceral fat area ratio [333] [334] Similar to the umbilicus, variations in body fat (obesity) indexes at the lumbar were analyzed in time categories. As a result, it was confirmed that there was a statistically significant difference in TFA between the groups, as similar to the case of the umbilicus. On the other hand, with respect to VFA, in the case of the umbilicus, there was statistical significance between the groups, but in the case of the lumbar, the composition-administered and composition non- administered groups show a great decrease up to 1.29 ± 114 and 9.63 ± 15.30, respectively, with no statistical significance therebetween. The reason is believed that the individual difference between the subjects belonging to the composition non-administered group is excessively great (Table 10).
[335] [336] Table 10
Variations in body fat indexes at lumbar segments 4 and 5 depending on administration of the composition of the present invention (-190 to -30) variation(Month)
1 2 3
A -28.67+36.19 -32.58+49.61 -19.50+45.94
TA B -5.70+32.26 -7.69+34.62 5.53+37.03
P St 0.02** 0.04**
A -14.3+20.90 -15.27+27.39 -7.5+31 .61
TFA B 4.57+30.88 2.93+29.44 9.45+33.38 p at 0.004** 0.01**
A -22.82±97.92 -21.91 ±94.47 8.79+113.85
SFA B 1 .00+27.24 2.22±40.80 -0.18+29.16
A 8.51 +99.18 6.64+91 .88 1.29+1 14
VFA B 3.56+17.32 0.71 +34.10 9.63+15.30
A 0.20+1 .49 0.24±1.33 0.26+1.45
SVR B -0.08+0.56 -0.09+0.72 -0.29+0.52
[337] **: Significance between variations (p ( 0.05) [338] ##: Significance between groups (p < 0.05) [339] 1: body fat index at the study's beginning - body fat index after one month [340] 2: body fat index at the study's beginning - body fat index after two months [341] 3: body fat index at the study's beginning - body fat index after three months [342]
[343] Comparing the body fat indexes obtained from CT scanning at the umbilicus and the lumbar, there was a difference in significance level between the indexes, but the body fat indexes at the two sites exhibited similar behaviors. In conclusion, it could be confirmed from these results that adminiatration of the composition of the present invention has a great impact on actual visceral fat, rather than subcutaneous fat which can be readily reduced by exercise.
[344]
[345] 3. Analysis results of hematological test
[346] To ascertain the fact that administration of the composition of the present invention has an effect on blood, before and after the administration, general hematological tests, and liver function and blood lipid-related tests were conducted. The results are shown in Tables 11 and 12. That is, as a result of the hematological tests, the two groups exhibit blood levels which are substantially equivalent or slightly decreased, thus being comparable to general blood levels. However, only the composition-administered group showed a statistically significant decrease in items associated with erythrocyte and leucocyte, after three months since the start of the study.
[347] The indexes related to liver functions showed no great variation, but the composition-administered group showed a significant variation in total protein and ALP, and the composition non- administered group showed a statistically significant variation in ASP. In addition, the two groups showed a statistically significant decrease in total cholesterol among blood lipid related indexes, but it was confirmed that there was no difference therebetween. Meanwhile, neutral fat, HDL-cholesterol and LDL- cholesterol were slightly decreased, but there was no statistically significant variation. Accordingly, the composition of the present invention, i.e. hot pepper extract had no effect on a blood sugar level, liver functions and a blood lipid concentration, thus showed results similar to those reported by Choo and Shin et al. (J. Lab. Clin. Med., 102, 621-627(1983)) and Lee et al. (J. Kor. Soc. Food ScL Nutr., 32(6), 882-886(2003)).
[348] No substantial variation was on the ground that the blood sugar level, liver functions and the blood lipid concentration of the subjects were within a normal range at the beginning of the study.
[349] Provided that a subject having a high cholesterol level drinks the composition, a significant decrease in total cholesterol among blood lipid indexes is expected to be observed. A further research associated with this case will be increasingly demanded.
[350]
[351] Table 11 Results and variations of general blood test depending on administration of the composition of the present invention
Time(Month)
0 3 variation
A 7.78+1.54 7.41 ±1 .84 -0.37±1 .74 leukocyte B 8.18±1.91 7.34+1.57*** -0.84+ 1 .39
A 4.93+0.52 4.83±0.57 -0.1 1 ±0.26 erythrocyte B 5.02±0.47 4.87+0.45*** -0.15+0.23
A 14.63+1 .49 14.62+1.59 -0.01 ±0.70 hemoglobin B 14.73+1 .69 14.74+1.62 0.01 ±0.55
A 42.70+4.25 42.03+4.36 -0.67+2.15 erythrocyte volume B 43.13+4.34 42.14+4.02*** -0.99±1.89 mean corpuscular A 86.85±3.77 87.30+3.98 0.45±1 .30 volume B 85.94+4.67 86.61 +4.65*** 0.67+1 .18
A 29.75+1 .40 30.32+1 .59** 0.57±0.80 mean corpuscular hemoglobin B 29.35+2.19 30.30+2.36** 0.95+1.01 mean corpuscular A 34.24+0.70 34.76+0.92** 0.52+0.73 hemoglobin concentration B 34.12±1 .14 34.94+1.46*** 0.82±1 .08
A 12.37+0.87 12.29+0.71 -0.08±0.39 mean corpuscular volume distribution B 12.46+0.91 12.42+0.85 -0.05+0.42 platelet A 279.79+43.78 261 .00+35.37** -18.79+35.92 B 307.81 ±63.66 284.62+59.74*** -23.19+31 .53
A 55.74+8.08 55.54+6.35 -0.20±5.70 neutrophile B 56.84+8.48 55.09+7.29** -1 .76+6.57
A 33.14±6.65 33.65+5.42 0.51 +2.31 lymphocyte B 32.43±7.57 34.51 +6.43** 2.08+5.86
A 4.74±0.72 5.03+1 .24 0.29+1 .18
Monocyte B 4.81 ±1.37 4.66+1 .24 -0.14+1.32
A 3.58±2.00 2.96+1 .76** -0.62+1.46 eosinophile B 3.16+2.12 2.99+1 .99 -0.17+1.37
A 0.93+0.41 0.77±0.24 -0.16+0.49 basophile B 0.98±0.43 0.77+0.31 *** -0.22±0.38
A large unstained cells 1.86+0.69 2.07+0.51 0.21 ±0.60 B 1.78+0.53 1.98+0.61 ** 0.20±0.66
A 6.63+6.30 7.47+4.43 0.84+4.26 erythrocyte sedimentation rate B 8.84+8.40 8.72±7.70 -0.12±4.46
[352] Each data indicates mean + S.D. (Standard deviation) [353] A: control group (n=19) B: experimental group (n=58) [354] Variation: a value after three months - a value at the study beginning [355] [356] Table 12 Test results and variations of liver function and blood lipid indexes depending on administration of the composition of the present invention
Time(Month) variation
0 3
A 9.77+7.92 12.78+9.39 3.01+10.54 insulin
B 10.69+7.26 12.33+7.74 1.65+8.42
A 7.51+0.32 7.61+0.42 0.09+0.33 total protein B 7.61+0.31 7.73+0.37** 0.12+0.28
A 4.44+0.28 4.43+0.31 -0.01+0.25 albumin B 4.50+0.25 4.49±0.23 -0.01 ±0.17
A 22.21+5.01 24.58±7.79 2.37±6.61
ASP B 24.91+9.57 27.05+10.53 2.14±9.33
A 24.26+13.74 31.26+20.57** 7.00+13.84
ALT B 31.93+23.85 36.05+27.49 4.12+19.19
A 64.47+15.49 63.16±14.49 -1.31 ±8.87
ALP B 73.74+18.68 69.53+16.82** 4.21+9.55
A 37.58+24.09 33.68+19.64 -3.90+10.59
GTP B 48.98+42.20 43.40+30.99 -5.59+22.06 fasting blood A 93.79+16.48 95.32+18.63 1.53+7.12 sugar B 89.71+8.97 88.90+11.92 -0.81+9.60
A 194.37+30.44 182.74+28.39** -11.63+23.13 total cholesterol B 208.26+34.05 201.69+32.09** -6.57±21.60
A 49.39+7.04 48.25+6.51 -1.14+7.12
HDL B 53.45+11.42 52.86+12.21 -0.59+7.05
A 146.76+61.45 148.08+75.84 -1.32+48.54 neutral fat
B 142.86+94.99 142.88±68.60 0.03+81.57
A 120.26+24.16 112.74+24.98 -6.52±17.30
LDL
B 128.24±26.12 126.48+26.35 -1.76+17.37
A 5.60+1.11 5.56+1.20 -0.04+0.64 unic acid B 5.48+1.37 5.48+1.32 0.00+0.79
[357] :P < 0.05 [358] Each data indicates mean + S.D. (Standard deviation) [359] A: control group (n=19) B: experimental group (n=58) [360] Variation: a value after three months - a value at the study beginning [361] [362] 4. Correlation between simple obesity indexes, body fat indexes by CT scanning and blood test indexes (e.g. liver functions and blood lipid)
[363] The correlations between the simple obesity indexes, body fat indexes by CT scanning at the umbilicus and lumbar, and blood lipid-related indexes (e.g. liver functions and blood lipid) were evaluated for the composition-administered group after three months since the beginning of the study. The results are shown in Tables 13,14 and 15.
[364] Specifically, when evaluating the correlation between items obtained from CT scanning of abdominal fat such as SFA, VFA and SVR, and simple obesity indexes such as BMI, body fat (%), waist circumference and weight, SVR showed no correlation with other indexes, regardless of CT position, but SFA, VFA and TFA showed a statistically significantly positive correlation with other indexes. At this time, a great correlation was observed in the attenuation region at the lumbar, as compared to in the two attenuation regions at the umbilicus.
[365] With respect to correlation between indexes and variations after three months among variations at each period, no correlation was observed at the umbilicus, but statistically significant positive correlation was observed between substantially all indexes at the lumbar.
[366] Upon evaluating the level of abdominal fat based on the analysis results of correlation between the averages of indexes (including simple obesity indexes and CT indexes) and variations after three months, it is preferable to perform CT scanning at the umbilicus, as compared to the lumbar.
[367] TFA and SFA were greatly correlated with BMI and body fat (%), as 0.787 and
0.754, respectively. However, VFA was not correlated with body fat (%), but had the highest correlation coefficient (i.e. 0.527) with waist circumference. The correlation coefficient of VFA was lower than that of SFA, but was higher than that of other indexes. Similar to research results reported by Kim, et al., 20), waist circumference may be considered to be the best indicator of an abdominal fat level. However, since waist circumference has high correlation with subcutaneous fat as well as visceral fat, it is unreasonable that waist circumference is believed to reflect only visceral fat.
[368] In addition, these results indicate that there are limitations on the use of only SVR as an indicator of obesity. The reason for a high body fat (%) is not that an amount in viscera fat is low, but that an increased amount in subcutaneous fat is higher than that in visceral fat.
[369] Referring to correlations between body fat indexes and liver functions and blood lipid-based indexes, SFA was not affected by any index, but TFA and VFA had statistically significant positive correlation with liver function-related indexes such as ALP, ASP, albumin and insulin. SVR showed statistically significant positive correlation with all indexes associated with liver functions and blood lipid. Similar to the results of previous researches, these results reveal that excessive obesity may cause variations in liver function-related indexes.
[370]
[371] Table 13 Correlation between simple obesity indexes and CT body fat indexes at lumbar
TFA SFA VFA SVR a'0.45 D;0.530 0.329 6~409 0.262 -0.10
. 0.504+ 0.065
WSght ^) 5+ 0
BMII 0.673 0.493 0.318
0.787+ 0.548+ 0.689+ 0.080 0.035
(kg/cm")
0.754 0.270 0.427
BF(%) 0.699+ 0.346+ 0.484+ 0.123 0.049
+ +
0.527 0.516 -0.04 -0.33
WC(CiH) 0.671 + 0.266* -0.386 0.162
5 3
0.304 0.398 0.266
ALT 0.158
* + *
0.490 0.307
ASP 0.347- 0.163
+ *
-0.03 0.394 0.450
GTP 0.232
+ +
3
0.308 -0.22 0.280
0.161 albumin * 1 *
0.418 -0.18 insulin 0.339+ 0.189 fasting 9 blood sugar 0.421 0.261
0.202 0.028
+ * total cholesterol -0.04 0.271
0.063 0.246
8 *
-0.04 0.413 0.341 neutral fat 0.137
+ +
3
-0.25 -0.18 -0.21
HDL 0.053
2 9 2
0.299 0.296
LDL 0.131 0.005 44
* *
[372] *, +(**): p < 0.05
[373] a: correlation coefficient after three months since start of study
[374] b: correlation coefficient of variation 3 (at the study's beginning - after three months) [375] BMI: body mass index
[376] WC: waist circumference, BF: body fat (%)
[377] TFA: total fat area
[378] SFA: subcutaneous fat area
[379] VFA: visceral fat area
[380] SVR: subcutaneous fat area/visceral fat area ratio
[381]
[382] Table 14
Correlation between simple obesity indexes and CT body fat indexes at umbilicus (-190 — 30)
TFA SFA VFA SVR body 0.498T 0.360 0.413 -0.129 weight (kg)
BMI(kg/αif) 0.61 O+ 0.664+ 0.493+ 0.01 1 BF(%) 0.648+ 0.722+ 0.107 0.372+ WC(om) 0.73O+ 0.578+ 0.52f -0.070
[383] *, +(**): p < 0.05
[384] BMI: body mass index
[385] WC: waist circumference, BF: body fat (%)
[386] TFA: total fat area
[387] SFA: subcutaneous fat area
[388] VFA: visceral fat area
[389] SVR: subcutaneous fat area/visceral fat area ratio
[390]
[391] Table 15
Correlation between simple obesity indexes and CT body fat indexes at umbilicus (-150 — 50)
TFA SFA VFA SVR b°dV ,. , 0 0..449933+ 0 0..335522++ I 0.42O+ -0.159 weig ht (kg)
BMKkg/cnf) 0 0..778822++ 0 0..665544++ I 0.495+ -0.017
BF(%) 0 0..665577** 0 0..772233++ 0.110 0.352+
WC(cm) 0 0..772211 ++ 0 0..556688++ \ 0.518+ -0.092
[392] *, +(**): p < 0.05
[393] BMI: body mass index
[394] WC: waist circumference, BF: body fat (%)
[395] TFA: total fat area [396] SFA: subcutaneous fat area
[397] VFA: visceral fat area
[398] SVR: subcutaneous fat area/visceral fat area ratio
[399]
[400] 5. Correlation between general characteristics and routine (dietary) habits of subjects
[401] Based on the results of the questionnaire research conducted at the beginning and the ending of the research (i.e. after three months), there was analyzed correlation between general properties and routine habits such as whether or not smoking, smoking period, whether or not drinking, drinking period, and whether or not intaking coffee. The analysis results are shown in Tables 16, 17 and 18.
[402] Drinking and smoking habits which show considerably high correlation, among the general properties of the subjects, were segmented in more detail. Specifically, there was checked whether or not obesity is affected by drinking, smoking, frequency of exercise, coffee intake and intake frequency of coffee according to gender, occupation and age categories. As a result, there was a difference in smoking period, coffee intake and frequency of exercise between the subjects according to gender. Since whether or not drinking and the frequency of drinking were greatly affected by occupation and age, the subjects showed different behaviors in these indexes. Accordingly, routine habits of the subjects (healthy adults) may affect the level of obesity, which means the routine habits may induce a difference in obesity reduction effect between the groups.
[403] These results indicate that obesity treatment effects should be evaluated in accordance with obesity measurement criteria defined differently in age, gender and occupation categories.
[404] Obesity level and effects depend on subjects' various indexes such as the general characteristics and routine (dietary) habits. Accordingly, since these indexes are apt to induce excessive standard deviation, they should be taken into consideration in practical research.
[405] Table 16
Smoking status according to gender male female total frequency % frequency % frequency %
<5 years 4 36.36 2 20 6 28.57
smoking 5- 10 years 4 36.36 4 40 8 38.10 frequency/ year 1 0-1 5 years 1 9.09 3 30 4 19.05
2 18.18 1 10 3 14.29
<2 3 20 4 36.36 7 26.92 exercise frequency/ 2-4 10 66.67 6 54.55 16 61 .54 week
>4 2 13.33 1 9.09 3 1 1 .54
< 2 cup 14 51 .85 21 58.33 35 55.56 coffee frequency/ 2-5 cup 12 44.44 14 38.89 26 41 .27 week
> 5 cup 1 3.70 1 2.78 2 3.18
[406]
[407] Table 17
Drinking status according to occupation
, , , office self stude nt worker employer homemaker total
frequency % frequency % frequency % frequency % frequency %
no 4 25 4 36.36 7 26.92 7 26.92 22 28.57 drinking yes 12 75 6 54.55 16 61 .54 16 61 .54 48 62.34 experienced 0 0 1 9.10 3 1 1 .54 3 1 1 .54 7 5.10
<2times 9 75 21 58.33 35 55.56 35 55.56 100 57.47 th Qf n tj U rJJ1 eg e r 2-4times 1 8.33 14 38.89 26 41 .27 26 41 .27 67 38.51
>4times 2 16.67 1 2.78 2 3.18 2 3.18 7 4.02
[408]
[409] Table 18 Drinking status according to age
20's 30's 4C )'s 50's total frequency % frequency % frequency % frequency % frequency %
yes 5 17 86 7 25 93 6 33 33 0 0 18 24 drinking no 22 78 5/ 19 70 37 12 66 67 1 50 54 72 stopped 1 3 57 1 3 70 0 0 1 50 3 4
SOJ U 3 25 8 38 10 8 66 67 0 0 29 51 79 type of alcoholic bee 6 50 5 23 81 3 25 1 100 15 26 79 beverages all of them 3 25 8 38 10 1 8 33 0 0 12 21 43
<2tιmes 14 66 67 15 68 18 1 1 91 67 0 0 40 71 43 drinking frequency 2-4tιmes 5 23 81 4 18 18 0 0 1 100 10 17 86
>4tιmes 2 9 52 3 13 64 1 8 33 0 0 6 10 71
<5years 4 19 05 4 19 05 3 27 27 1 1 20 75
5-10years 9 42 86 1 1 52 38 4 36 36 24 45 28 drinking period 10-1 δyears 4 19 05 1 4 76 2 18 18 7 13 21
15-20years 4 19 05 3 14 29 2 18 18 9 16 98
>20years 0 0 2 9 52 0 0 2 3 77
<5years 2 20 2 66 67 2 2 6 28 57
5-1 Oyears 4 40 1 33 33 3 37 50 8 38 10 smoking period 10-15years 3 30 0 0 1 12 50 4 19 05
>20years 1 10 0 0 2 25 3 14 29
[410] [411] 6. Evaluation for the composition by subjects [412] There was separately conducted questionnaire survey on actual effects of the composition with respect to the experimental group (the composition-administered group) to which the composition of the present invention was administered during three months. The results are shown in Table 19 below.
[413] The questionnaire includes two items of effect and buying intention. [414] First, in view of effects obtained from administration of the composition, 43 (i.e. 74.14%) out of total respondents said that the composition is effective in obesity, and in particular, 81.4% out of them said that the composition has an intensive effect on obesity of an abdominal site including waist. It can be confirmed that there is a high correlation between subjects' satisfaction and data practically obtained. In addition, someone said that the composition has an impact on obesity of the whole body and the upper part of the body. This means that the composition may have a slight impact on other sites, in addition to the abdomen.
[415] Second, after completion of the test, 75.86% of the respondents said that they would purchase the composition of the present invention, and that 90% of them would like to recommend the composition to others. These results indicate that the subjects were remarkably satisfied with the composition.
[416] As apparent from the foregoing, the composition of the present invention is expected to have a great impact on the abdomen, as compared to other sites.
[417]
[418] Table 19
Evaluation for composition of the present invention by subjects respondents (n = 58) yes 43(74.14) effect no 14(24.14) don't know 1 (1.72) abdomen 35(81.40) affected site whole body 5(8.62) upper part of the body 3(1 1 .63) yes 44(75.86) buying intention no 14(24.14) yes 57(98.28) helpfulness no 1 (1 .72) yes 52(89.66) recommendation intention no 6(10.34)
[419] * All values are based on percentage.
[420]
[421] 7. Simple obesity indexes according to age, gender, marital status and BMI
[422] Simple obesity indexes were itemized according to ages, gender, marital status and
BMI.
[423] Generally, a BMI lower than 25 is classified as "normal", but a BMI not lower than
25 is classified into the following three obesity grades. Specifically, obesity (Grade I) involving an increased risk is defined as a BMI of 25 to 29.9, high obesity (Grade II) involving surgeries and treatments is defined as a BMI of 30 or more, and severe obesity (Grade III) is defined as a BMI of 40 or more. Accordingly, obesity is commonly known to be defined on the basis of BMI > 25 and BMI > 30. However, since the subjects for this research were recruited without particular limitation according to BMI, obesity level of the subjects was classified on the basis of BMI > 28 and BMI < 28, regardless of general criteria according to BMI.
[424] That is, weight among simple obesity indexes was varied depending on age, gender, marital status and BMI and was evaluated by multi- analysis. As a result, weight was affected by age i.e. 20' s, 30' s and 40' s categories. In addition, throughout the research period of three months, waist circumference and body fat (%) were revealed to be significantly affected by BMI and gender, respectively, and were considered as an important factor indicating whether or not the composition has an effect on visceral fat.
[425] [426] Table 20
Simple obesity indexes in age categories according to administration of the composition of the present invention age Tιme(Month)
0 1 2 3 body weight
A(n=8) 86 69+5 85 87 80+6 16 88 45±6 07 88 44+5 93
20' S B(n=21 ) 83 37±9 55 84 15+10 31 84 1 1 + 10 09 83 70+10 41
A(n=5) 75 24±8 08 75 12+8 8 74 89±6 60 74 02±9 27
30 's B(n=23) 77 59±10 80 78 22±10 76 78 17+10 69 76 78±10 45
P value 0 025a 0 023a 0 017a 0 006a
A(n=6) 72 87±10 06 73 37±9 75 73 40±9 85 72 98±9 57
40' S B(n=14) 76 22+11 80 76 86+12 45 76 72±12 56 76 25±12 23
0 003** 0 002** 0 001 **
P value
0 008a 0 008a 0 006a 0 005a waist circumference
A(n=8) 95 75+5 87 94 69+6 19 94 13±5 37 94 79±5 56
20' S B(n=21 ) 95 42±4 89 92 39±6 05 91 69+7 35 91 22±5 97
A(n=5) 94 74+7 16 91 68+7 78 91 40±7 35 93 22+8 50
30 's B(n=23) 95 48±6 24 90 43±6 77 90 63±6 64 89 38±7 26
A(π=6) 92 45+4 54 89 48+5 57 90 73+4 33 88 25+5 86
40' S B(n=14) 94 58+8 55 91 09+7 56 90 18+7 55 90 43+8 47
BMI
A(n=8) 29 50±.56 29 89+2 58 30 1 1 ±2 37 30 10±2 25
20' S B(n=21 ) 29 62±2 55 29 78±2 58 29 80+2 55 29 65+2 58
A(n=5) 28 46+2 73 28 42+2 71 28 32+2 56 27 96+2 60
30 's B(n=23) 28 73±2 47 28 92+2 60 28 95+2 47 28 59+2 64
A(n=6) 27 45+1 01 27 68+ 1 23 27 70+1 43 26 78+2 61
40' S B(n=14) 28 71 +2 41 28 97+2 61 28 91 +2 64 28 71 +2 47 body fat percentage
A(π=8) 35 39+8 17 34 63+7 45 35 23+8 20 34 85+7 51
20' S B(n=21 ) 35 19±7 98 35 15+7 83 35 17+7 74 35 19+8 07
A(n=5) 35 38±4 52 35 92+4 72 36 22+5 59 36 56±5 06
30 's B(n=23) 34 91 ±7 42 34 53+7 55 34 64+7 50 34 65±7 72
A(π=6) 34 55+7 29 34 50+8 14 34 85+7 34 31 85+6 42
40' S B(n=14) 37 14±4 62 36 20+4 93 36 21 ±4 88 36 64+5 1 1 [427] A: control group B: experimental group [428] ** Statistical significance in age (p < 0.05) [429] [430] Table 21
Simple obesity indexes in gender categories according to administration of the composition of the present invention sex distinction -
0 1 2 3 body weight
A(n=10) 84 72+7 32 85 67+7 52 86 20±7 91 86 00+8 16 male B(n-25) 86 69+8 98 87 70±9 37 87 58+9 38 86 38+9 71
A(n=9) 73 30±9 18 73 50+9 42 73 38+9 09 72 83±9 15 female B{n-33) 73 79+8 74 74 24±8 98 74 21 ±8 88 73 68±9 09
P value 0 000** 0 000** 0 000** 0 000** waist circumference
A(n=10) 94 27+6 33 92 67+5 92 92 65+5 76 92 90+6 72 male B(n=25) 96 18+6 01 93 69±6 20 93 22±5 90 91 92+δ 50
A(n=9) 94 63±5 31 91 79+7 43 91 99±5 66 91 66±7 20 female B(n=33) 93 91 +6 50 89 49±6 50 89 15+6 17 89 07+7 31
BMI
A(n=10) 28 23± 1 73 28 56+1 88 28 75+1 98 28 66±2 09 male B(n=25) 29 25±2 37 29 49+2 38 29 42+2 34 29 21 +2 49
A(n=9) 28 97+2 87 29 08+2 92 29 02+2 79 28 30+3 47 female B(n-33) 28 89±2 58 29 06±2 75 29 12+2 70 28 85±2 67 body fat percentage
A(n=10) 30 29±4 13 29 94±4 38 30 15+4 16 30 13+4 70 male B(n=25) 29 76+4 70 29 49+3 83 29 72±5 31 29 66+5 71
A(n=9) 40 49+4 62 40 47+3 83 41 17±4 17 39 04±4 90 female B(n=33) 39 94±5 01 39 56+5 02 39 37+4 89 39 62+4 99
P value 0 000*** 0 000*** 0 000*** 0 000***
[431] A: control group B: experimental group [432] **: Statistical significance in gender (p < 0.05) [433] [434] Table 22 Simple obesity indexes in marital status according to administration of the composition of the present invention
Tιme(Month) marital status
0 1 2 3 body weight
A(π=13) 82 32+7 56 83 20+7 84 83 45±8 15 82 96+8 70 married B(n=41 ) 72 78+1 1 95 72 77+12 14 72 92+12 24 72 83±12 34
A(n=6) 80 23+1 1 23 80 67± 1 1 53 80 72+1 1 46 79 73±11 41 unmarried B(n=17) 77 24+10 00 78 51 ±10 88 78 16+ 0 75 77 78±1 1 31
0 040** 0 047** 0 039**
P ^ /alue waist circumference
A(n=13) 94 67+6 45 93 45+6 50 92 92+5 47 92 85+7 01 married B(π=41 ) 94 77±6 28 91 07±6 42 90 74±6 24 89 90±7 14
A(n=6) 93 95+4 15 89 67+6 24 91 07+6 06 91 13+6 74 unmarried B(n=17) 95 16+6 69 91 85±7 38 91 29+6 75 91 27+6 97
BMI
A(n=13) 29 21 +2 45 29 54±2 42 29 62+2 34 29 40±2 34 married B(n=41 ) 28 91 +2 35 29 06±2 49 29 09+2 43 28 81 ±2 45
A(n=6) 27 22±1 17 27 22+1 31 27 27+1 38 26 52+2 45 unmarried B(π=17) 29 36+2 81 29 69±2 81 29 62+2 80 29 46±2 58 body fat percentage
A(n=13) 34 81 ±6 88 34 54±6 57 35 14±7 35 34 83+6 79 married B(n=41 ) 34 62±6 97 34 04±6 97 34 15±6 80 34 36+7 31
A(n=6) 35 80±7 00 35 77+7 62 35 87±6 62 33 32+6 40 unmarried B(n=17) 37 78+6 83 37 74+6 80 37 77±6 89 37 66+6 71
[435] [436] Table 23 Simple obesity indexes in BMI ranges according to administration of the composition of the present invention
Tιme(Month)
RUI
0 1 2 3 body weight
A(n=9) 72 78±8 04 73 12+8 49 73 48+9 06 73 26+9 24
BMI < 28 B(n=24) 72 24+7 34 72 91 ±8 03 72 87±8 01 72 38±8 02
A(n=10) 85 19+7 65 86 01 +7 87 86 1 1 +8 10 85 62+8 71
BMI > 28 B(n=34) 84 37+ 10 21 85 07± 10 59 84 99+ 10 50 83 94+ 10 79
P value 0 000** 0 000** 0 000** 0 000** waist circumference
A(n=9) 90 99+3 81 88 26+4 69 88 49+3 40 88 13+3 99
BMI < 28 B(π=24) 90 51 +3 75 87 31 +4 71 86 67+4 32 86 57+6 21
A(n=10) 97 64±5 32 95 85+5 88 95 80±4 85 96 07+6 69
BMI > 28 B(n=34) 97 97+6 00 94 1 1 +6 43 93 90±5 84 92 94±6 48
P value 0 000** 0 000** 0 000** 0 000**
BM!
A(n=9) 26 73+0 79 26 87+0 93 26 99+1 09 26 39+2 10
BMI < 28 B(n=24) 27 04±0 64 27 17+0 91 27 27±0 90 27 07±0 93
A(n=10) 30 24+1 89 30 55±1 82 30 58+1 74 30 38+1 68
BMI > 28 B(n=34) 30 46±2 31 30 65+2 39 30 64±2 37 30 36±2 50
P value 0 000** 0 000** 0 000** 0 000** body fat percentage
A(n=9) 33 78±5 77 33 81 +5 87 33 57+5 82 32 39±4 46
BMI < 28 B(π=24) 33 98±5 30 33 30+5 76 33 29±5 18 33 42+5 77
A(n=10) 36 33±7 60 35 93+7 59 36 99+7 77 36 12+7 76
BMI > 28 B(n=34) 36 66±7 90 36 38±7 66 36 57+7 78 36 67+7 93
[437] [438] 8. Body fat indexes according to age, gender, marital status and BMI [439] Body fat indexes were itemized on the basis of age, gender, marital status and BMI. [440] First, body fat indexes were analyzed according to age categories of 20's, 30's and 40' s. As a result, TFA and SFA depended on age, but TA significantly depended on age at the beginning of the research, regardless of age categories.
[441] In addition, a statistically significant difference in SVR was observed between age categories throughout three months. However, a statistically significant difference in VFA was observed along with correlation between age categories till two months, and these behaviors were not observed in the last month (Table 24).
[442] Second, body fat indexes were classified according to gender. SFA was affected by gender throughout three months and was high in female, as compared to male, regardless of group. TFA which had no statistically significant difference according to age was affected by gender till two months, but was not affected by gender in the last month. The reason for this behavior is that till two months, TFA was involved in a difference in SFA, but in the last month, it was involved in SFA and VFA, both of which depend on gender.
[443] These results indicate that subcutaneous fat has a great impact on total fat area, as compared to visceral fat. Furthermore, the area ratio (SVR) of visceral fat to subcutaneous fat was affected by gender, while showing a statistically significant difference therebetween. (Table 25).
[444] Third, overall body fat indexes did not depend on marital status (Table 26).
[445] Fourth, upon classification on the basis of BMI of 28 kg/m , TA showed no statistically significant difference according to age and gender, but it was affected by BMI during the research. In addition, TFA and SFA were significantly different according to BMI, which indicate TFA and SFA were affected by BMI during the research.
[446] Among body fat indexes, SFA and SVR depended on age or gender. Accordingly, it is preferable that these indexes are taken into consideration in designing tests.
[447]
[448] Table 24
Body fat indexes in age categories according to administration of the composition of the present invention
Tιme(Month)
total area (TA)
A(n=8) 639 61 +82 35 663 73+103 68 671 04+102 66 671 30+82 08 B(n=21 ) 739 04±104 52 644 57±103 28 648 48+103 47 639 22±1 11 95
A(n=5) 631 14+101 84 648 28±93 15 628 88+83 44 619 74+84 62 Bπ=23) 627 97+105 74 633 70+94 39 633 74±88 71 619 13±103 43
A(n=6) 602 97±24 75 643 17±57 68 649 73+62 80 623 35+56 71 B(π-14) 642 59±108 89 648 49+106 03 648 66+99 51 632 69±1 13 66
( 3 003** total fat area (TFA)
A(n=8) 383 1 1 ±94 47 397 68+98 25 405 34±94 85 404 57±83 72 B(n=21 ) 393 80+103 59 386 00±104 30 394 76+95 01 386 81 +106 85
A(n=5) 392 36+104 33 398 92±106 82 388 26+98 73 384 42±86 72 B(n=23) 380 67±94 76 378 99+89 80 379 37+89 43 370 35+95 46
A(n=6) 369 13+47 36 387 53+25 54 384 67±29 34 373 30+36 88 B(n=14) 405 49+92 01 398 08+89 26 393 61 ±82 05 387 08+92 31 subcutaneous fat area (SFA)
A(π=8) 293 91 +88 60 291 58±75 06 298 00±74 60 273 01 ± 127 93 B(n=21 ) 304 61 ±89 97 298 81 ±89 42 307 92±82 91 305 85±94 08
A(n=5) 282 08+109 75 282 28+107 84 279 32+ 109 41 273 60±94 69 B(n=23) 256 73+76 90 259 90±79 66 262 79±80 02 258 24±80 31
A(n=6) 235 17±76 21 241 98+84 54 235 52±78 56 232 92±79 40 B(n=14) 278 22±71 30 274 99±63 16 253 73+96 85 270 18±65 66
visceral fat area (VFA)
A(n=8) 8920±2592 10610+3675 10773±3573 13155+8223
20's
B(n=21) 8919+3624 8719+3665 8684±3391 809±3017
A(n=5) 11028+1714 11664+1975 10894+2309 11082+3890
30's
B(n=23) 12395±4147 11910+3350 11657+3417 11210+3890
0007a 0037a
A(n=6) 13397±4317 14555+6103 14915+5335 14038+5088
40 's B(n=14) 12727±4607 12309+4634 13988+6295 11690+4859
0004** 0014** 0003** p value -
0002a 0005a 0000" subcutaneous fat area/visceral fat area ratio (SVR)
A(n=8) 365+225 287+079 292±089 271 ±147
20 's B(n=21) 373+133 379±151 392±165 408±152
A(n=5) 265+1 14 249+105 274+138 266+124
30' S B(n=23) 226±088 236+098 243+094 255±108 p at 0000a 0001a 0002a 0003a
A(n=6) 203±1 13 218+153 193+121 200+121
40 's B(n=14) 238+089 246+095 216+104 258+103
0001** 0014** 0003** 0022** p value -
0001a 0003a 0000a 0002a
[450] A: control group, B: experimental group [451] **: Significance in age (p ( 0.05) [452] a : Significance between ages (p < 0.05) [453] [454] Table 25
Body fat indexes in gender according to administration of the composition of the present invention
Tιme(Month)
0 1 2 3 total area (TA)
A(n=10) 617 74+76 84 654 81 ±98 88 659 88+99 00 653 1 1 +89 99 male B(n=25) 647 92±106 52 651 63+101 35 656 78+98 16 646 33±1 12 85
A(n=9) 634 78+72 72 651 34+70 84 645 81 ±68 69 632 23±59 07 female B(n=33) 626 10+103 35 633 31 ±97 86 631 99±93 38 617 06+103 19 total fat area (TFA)
A(π=10) 344 43+76 74 363 81 +84 02 365 81 +82 98 366 64±79 77 male B(n=25) 369 46+96 69 358 34+64 35 366 18+88 28 356 66±100 11
A(π=9) 421 91 +68 30 429 23±64 35 425 99±60 06 414 67±51 55 female
A(n=33) 408 05±93 91 407 19+87 23 405 19+86 32 398 29+93 24
P value 0 018** 0 017** 0 029** subcutaneous fat area (SFA)
ACn=I O) 229 27±77 76 229 68±73 07 232 52±77 69 212 90±109 87 male
B(n=25) 246 56±67 31 240 75+67 05 249 07+68 34 244 97+75 24
A(n=9) 320 00+80 03 322 12+72 56 318 72+72 29 313 40+63 39 female B(n=33) 304 02+84 33 305 57+79 16 298 06±94 61 303 66±82 20
P value 0 001 ** 0 000*** 0 003** 0 000*** viscera I fat area (VFA)
ACn=I O) 1 15 16+41 06 134 13±54 26 133 29+49 91 153 74+73 26 male B(n=25) 122 90+53 35 1 17 59+50 81 117 1 1 ±45 62 11 1 70±48 67
A(n=9) 101 91 ±27 55 107 11 ±25 42 107 27+28 82 101 27+23 57 female
B(n=33) 104 03+33 53 101 63±30 72 107 13+47 91 94 63+33 52
P value 0 004** subcutaneous fat area/visceral fat i area ratio (SVR)
A(n=10) 2 23±0 97 2 OO±O 96 2 01 ±1 01 1 74+ 1 .05 male B(n=25) 2 35+1 07 2 39±1 13 2 44±1 13 2 52+1 12
A(n=9) 3 60+2 21 3 17+0 95 3 17±1 03 3 29+1 09 female B(π=33) 3 18+1 28 3 28±1 39 3 26±1 61 3 56+1 49
P value 0 002** 0 002** 0 007** 0 000***
[455] A: control group B: experimental group [456] **: Significance in gender (p ( 0.05) [457] [458] Table 26 Body fat indexes in marital status according to administration of the composition of the present invention
Tιme(Month)
0 1 2 3 total area (TA)
A(n=13) 639 48±83 16 662 24+91 85 664 03+86 28 651 98±77 22 married B(n=41 ) 632 81 + 107 75 635 22+106 35 642 16±103 51 626 0049±1 14 84
A(n=6) 596 18±35 02 633 52+68 66 629 78+80 94 624 23+75 04 unmarried B(n=17) 641 99±98 56 655 64±79 18 643 92±75 19 638 54±89 84 total fat area (TFA)
A(n=13) 386 27±94 22 397 65+96 38 399 88+91 70 391 92+83 58 married B(n=43) 383 97±98 34 376 53+98 85 383 01 ±93 3 374 06+103 78
A(n=6) 370 00+47 20 388 62+32 08 382 25+34 04 383 92±32 81 unmarried B(n=17) 409 38+91 23 409 31 ±78 24 401 32±75 08 395 51 ±81 81 subcutaneous fat area (SFA)
A(n=13) 277 92+ 103 09 276 79+94 70 280 95+95 24 261 38±1 18 08 married B(n=41 ) 269 96±85 17 266 20±83 95 267 25+94 74 269 08+90 25
A(n=6) 259 95+56 20 266 27±67 18 256 88+63 41 258 60+65 24 unmarried B(n=17) 301 66±71 17 305 20±65 18 300 32+61 47 300 74±62 88 visceral fat areε I (VFA)
A(n=13) 108 35+40 89 120 86+42 32 1 18 93+40 54 130 53+65 17 married B(n=41) 114 01 ±46 00 1 10 33+44 80 1 15 76+51 50 104 98+54 25
A(n=6) 110 05±20 00 122 35+52 21 125 37+49 76 125 32±54 25 unmarried B(n=17) 107 72+38 92 104 1 1 +30 67 101 01 ±31 75 94 77±37 25 subcutaneous fat area/viscera I fat area ratio (SVR)
A(n=13) 3 07+2 07 2 53+1 08 2 65±1 25 2 48±1 43 married B(n=41 ) 2 71 ±1 25 2 80 + 1 43 2 77+1 52 2 94+1 42
ACn=6) 2 47+0 80 2 59+1 26 2 36+0 99 2 45±1 10 unmarried B(n=17) 3 08±1 26 3 15±1 15 3 22+ 1 30 3 52± 1 41
[459] A: control group B: experimental group [460] [461] 9. Hematologic analysis according to age, gender, marital status and BMI [462] In hematologic analysis, liver function indexes e.g. insulin, fasting blood sugar, ASP, ALT, ALP and GTP were itemized according to age, gender, marital status and BMI.
[463] [464] 1) Liver function indexes [465] No liver function index was affected by age, gender and marital status. However, ALP and GTP showed a statistically significant difference between the two groups.
[466] Marital status had no effect on liver function indexes or difference therein between groups, similar to cases of simple obesity indexes and body fat indexes. However, marital status had an effect on insulin, ASP and ALT, all of which showed no difference between groups according to BMI.
[467] These results are the same as those of simple obesity indexes and body fat indexes by CT scanning. In practically designing experiments, evaluation of indexes on the basis of BMI of about 28 kg/m2, without respect to general criteria of BMI will enable obtainment of more various data.
[468] [469] Table 27
Liver function indexes in age categories according to administration of the composition of the present invention
Tιme(Month)
0 3 0 3 insulin fasting blood sugar
A(n=8) 8 13+2 71 15 54±1 1 83 87 25±5 01 89 00±7 54
20 's B(n=21 ) 12 01 ±9 71 12 56+7 19 86 52±6 97 85 86±8 28
A{n=5) 15 26+14 05 1 1 32±4 79 107 00+29 17 105 80+34 29
30 's B(n=23) 1 1 07+5 63 1 1 77+6 50 90 00±6 82 88 26±10 38
A(n=6) 7 10±1 96 10 29+.9 01 91 50±3 61 95 00±7 40
40 's B(n=14) 8 07+4 67 12 92+10 51 94 00+12 76 94 50±16 90
ASP ALT
A(n=8) 21 25+5 01 26 50+9 29 24 63±9 29 34 63±19 24
20 's B(n=21 ) 24 71 ±1 1 35 27 00±1 1 60 36 29±28 46 41 62+33 33
A(n=5) 22 80+7 60 23 00+8 25 27 20+24 81 30 80±29 12
30 's B(π=23) 25 17+6 39 28 04+10 84 29 91 + 16 01 33 83+23 61
A(π=6) 23 00+2 53 23 33+5 75 21 33±6 86 27 17±17 00
40 's B(n=14) 24 79±11 59 25 50+8 72 28 71 ±27 67 31 36±24 06
ALP GTP
A(n=8) 70 25±16 39 64 00+12 72 36 88±23 67 36 75+24 56
20 's B(n=21 ) 78 67±14 92 73 14+13 48 55 19±47 43 46 62±32 32
A(n=5) 64 60+19 55 67 40+24 03 34 20±28 25 28 40±14 57
30 's B(n=23) 71 30+17 85 68 26±18 54 47 04+39 22 44 74+34 73
A(n=6) 56 67+7 42 58 50+4 76 41 33±25 22 34 00+18 20
40 's B(n=14) 70 36+24 20 66 21 + 18 54 42 86+40 44 36 36±22 14
P value 0 043**
[470] A: control group B: experimental group [471] ##: Significance between groups (p ( 0.05) [472] [473] Table 28 Liver function indexes in gender categories according to administration of the composition of the present invention
Tιme(Month)
0 3 0 3 insulin fasting blood sugar
A(n=10) 95 80+22 52 99 10+24 96 95 80+22 53 99 10±24 96 male B(n-25) 91 92±1 1 24 89 76+16 85 91 92±1 1 24 89 76±16 85
A(n=9) 91 56+5 48 91 1 1 ±6 45 91 56+5 48 91 1 1 +6 45 female B(n=33) 88 03±6 46 88 24+6 26 88 03±6 46 88 24+6 26
ASP ALT
A(n=10) 22 90±5 17 26 20±7 94 28 20+.15 81 37 60±22 60 male B(n=25) 28 20+11 00 22 78±7 66 19 89+ 10 13 24 22±16 49
A(n=9) 21 44+5 00 30 20+10 44 42 36+28 95 45 48+30 26 female B(n=33) 22 42±7 59 24 67+10 10 24 03+ 15 34 28 90+23 19 p value 0 027**
ALP GTP
A(n=10) 66 60+15 40 63 40±14 95 42 20+28 75 38 10±23 23 male B(n=25) 80 36+16 68 75 92+17 16 71 68+48 55 62 60±35 50
A(n=9) 62 1 1 ± 16 16 62 89±14 87 32 44+17 85 28 77+14 47 female B(n=33) 68 73±18 68 64 70+15 07 31 79+26 40 28 85±16 1 1 p value 0 009** 0 002**
[474] A: control group B: experimental group [475] **: Significance in gender (p ( 0.05) [476] ##: Significance between groups (p ( 0.05) [477] [478] Table 29
Liver function indexes in marital status according to administration of the composition of the present invention
Tιme(Month)
0 3 0 3 insulin fasting blood sugar
A(n=13) 10 78±9 56 12 88+10 23 95 00+19 97 95 69+22 32 married B(n=41 ) 11 46±7 80 12 53+8 18 90 29±9 83 89 66+13 18
A(n=6) 7 73+2 16 12 54+8 14 91 17+2 93 94 50±7 18 unmarried B(n=17) 8 83+5 50 11 86±6 76 88 29+6 49 87 06±8 17
ASP ALT
A(n-13) 21 31 +4 50 25 00+8 41 23 46+8 70 31 77+ 18 46 married B(n=41 ) 26 24± 10 59 27 49+1 1 16 34 90±26 10 35 61 +27 68
A(n=6) 24 17+5 91 23 67+6 89 26 00±22 19 30 17±26 54 unmarried B(n=17) 21 71 +5 53 26 00+9 06 24 76±15 67 37 12+27 85
ALP GTP
A(n=13) 67 15+16 28 64 46±15 43 40 00+25 24 36 46+21 08 married B(n=41 ) 74 00±20 15 69 10+17 72 50 54±42 1 1 44 41 ±31 26
A(n=6) 58 67+12 99 60 33+13 06 32 33+22 62 27 67+16 10 unmarried B(n=17) 73 12+15 07 70 59+14 89 45 23±43 47 40 94+31 14
P value 0 043##
[479] A: control group B: experimental group [480] ##: Significance between groups (p ( 0.05) [481] [482] Table 30
Liver function indexes in BMI according to administration of the composition of the present invention
Tιme(Month)
0 3 0 3 insulin fasting blood sugar
A(n=9) 6 96+ 1 27 7 73+3 75 96 22+23 60 99 1 1 +26 10
BMI < 28 B(n=24) 7 50+4 07 9 80+6 08 89 21 +6 16 86 38+7 52
A(n=10) 12 58+10 67 17 31 ±10 75 91 60+6 10 91 90±7 80
BMI > 28 B(n=34) 12 93+8 18 14 12+8 35 90 06+10 59 90 68+ 14 07 p value 0 005** 0 001 **
ASP ALT
A(n=9) 20 22+1 92 22 56+7 99 20 67±5 83 26 00±18 93
BMI < 28 B(n=24) 21 46±7 80 23 00±7 02 22 04+ 17 32 26 04±24 11
A(n=10) 24 00±6 27 26 40+7 55 27 50± 17 96 36 00+21 81
BMI > 28 B(n=34) 27 35±10 05 29 91 + 1 1 69 38 91 ±25 54 43 12+27 86
0 033** 0 038** 0 035** 0 046** p value ALP GTP
A(n=9) 68 1 1 ±17 65 66 44+ 15 12 43 67±24 60 35 1 1 + 13 76
BMI < 28 B(n=24) 69 50+22 76 66 38±21 02 36 67±37 37 33 33+25 93
A(n=10) 61 20+13 34 60 20+ 14 01 32 10±23 49 32 40+24 48
BMI > 28 B(n=34) 76 74+14 80 71 76+ 12 97 57 68±43 75 50 50±32 64
[483] : control group B: experimental group [484] **: Significance in BMI (p < 0.05) [485] [486] 2) Blood lipid indexes [487] Contrary with the case of liver function indexes, blood lipid indexes did not depend on age, gender, marital status and BMI. Total cholesterol depended on age and BMI. Thus, there was a difference in total cholesterol between the two groups.
[488] Overall analysis results of blood lipid indexes were the same as those of liver functions and blood lipid indexes. That is, all of the blood lipid indexes showed a slight decrease or increase with a statistical significance between the groups.
[489] This is the reason that the subjects were in the normal range of initial blood sugar level, liver functions and blood lipid concentration at the beginning of the search. [490] Accordingly, it was expected that contrary with liver function indexes, when blood lipid indexes are set to values higher than a normal range in designing experiments, they function as a clearer indicator of judgment.
[491] In conclusion, evaluation of simple obesity indexes and body fat indexes according to age, gender, marital status and BMI categories reveal that these indexes do not depend on marital status, but they depend on age, gender, and BMI. In particular, when BMI affecting all the indexes is evaluated on the basis of about 28 kg/m , without respect to general criteria of BMI, more various data can be obtained.
[492] [493] Table 31
Blood lipid indexes in age categories according to administration of the composition of the present invention
Tιme(Month)
0 3 0 3 total cholesterol neutral fat
A(n=8) 195 25+24 63 180 00+21 69 126 23+47 56 128 73+25 76
20' S B(n=21 ) 197 05±43 71 193 43+38 67 126 10+77 24 139 08+87 14
A(n=5) 178 20+17 38 178 20±34 61 186 38+74 15 190 06+125 60
30' S B(π=23) 216 74+28 75 202 26+30 20 162 28+122 94 I 44 27±44 43
A(n=6) 206 67±42 43 190 17+34 45 141 12±61 20 138 90±68 51
40' S B(n=14) 21 1 14+20 12 213 14±20 47 136 09+60 32 146 33±74 65
0 029**
HDL-cholesterol LDL-cholesterol
A(n=8) 47 76+7 84 45 96±6 36 124 00+15 66 113 75+19 29
20' S B(n=21 ) 52 05±8 42 51 84+ 10 42 122 29+35 57 1 19 57+32 88
A(n=5) 47 40+5 80 49 90±5 58 104 80+19 64 104 80+31 63
30' S B(n=23) 53 86+13 95 52 30+14 23 133 91 +20 68 127 35+23 24
A(n=6) 53 22+6 27 49 92+7 52 128 17+33 36 1 18 00+28 75
40' S B(π=14) 54 89+ 11 30 55 30+1 1 64 127 86+14 38 135 43+17 43
[494] A: control group B: experimental group [495] **: Significance between groups (p ( 0.05) [496] [497] Table 32
Blood lipid indexes in gender categories according to administration of the composition of the present invention
Tιme(Month)
0 3 0 3 total cholesterol neutral fat
A(n=10) 185 30+27 63 180 80+27 79 150 29+75 42 155 50+101 14 male B(n=25) 21 1 68±40 18 200 44+35 31 173 86+129 04 164 01 +87 70
A(n=9) 204 44+31 77 184 89+30 58 142 83±45 43 139 83±35 89 female B(n=33) 205 67±28 95 202 64+29 95 1 19 37+47 60 126 88+44 75
HDL-cholesterol LDL-cholesterol
A(n=10) 46 99±5 45 46 44+4 12 1 15 60+20 52 1 14 20+21 22 male
B(n=25) 52 93±12 30 51 51 + 1 1 99 130 92+30 38 125 80+29 44
A(n=9) 52 06+7 92 50 27+8 21 125 44±27 96 11 1 11 +29 86 female
B(n=33) 53 85+10 88 53 88+12 47 126 21 ±22 65 127 00+24 22
[498] A: control group B: experimental group [499] [500] Table 33
Blood lipid indexes in marital status according to administration of the composition of the present invention
Tιme(Month)
0 3 0 3 total cholesterol neutral fat
A(n=13) 191 77+26 00 181 38+28 72 139 04±63 67 148 56+81 52 married
B{n=41 ) 211 56±34 24 185 67±30 1 1 139 88+104 17 141 73+64 96
A(n=6) 200 00+40 72 201 98+32 36 163 48+58 07 147 03+68 94 unmarried B(n=17) 200 29+33 21 201 00±31 42 150 05±70 29 145 66±78 78
HDL-cholesterol LDL-cholesterol
A(n=13) 48 33±7 07 46 08±5 48 120 62+20 96 1 12 77+24 70 married B(n=41 ) 54 44+12 04 53 20+13 24 130 12±24 84 126 41 +25 77
A(n=6) 51 68±6 70 52 97±6 44 1 19 50+32 33 1 12 67+27 95 unmarried B(n=17) 51 08+9 69 52 04+9 60 123 71 +29 27 126 65+28 52
[501] A: control group B: experimental group [502] [503] Table 34 Blood lipid indexes in BMI ranges according to administration of the composition of the present invention
Tιme(Month)
0 3 0 3 total cholesterol neutral fat
A(n=9) 199 78 ±35 93 187 56+34 60 143 32+80 82 159 38+93 58
BMI < 28 B(n=24) 206 17±31 21 202 92±36 40 1 14 56+45 19 133 17±58 95
A(n=10) 189 50±25 50 178 40+22 45 149 85+41 52 137 91 +58 95
BMI > 28 B(n=34) 209 74+36 30 200 82±29 21 162 83+ 114 76 149 74±74 93
P value 0 027##
HDL-cholesterol LDL-cholesterol
A(n=9) 50 80+6 41 49 92+7 12 123 1 1 +26 56 1 16 44+29 28
BMI < 28
B(n=24) 55 38±8 58 55 74±10 20 125 13+22 91 126 83+29 24
A(n=10) 48 12+7 66 46 75+5 85 1 17 70+22 91 109 40+21 43
BMI > 28 B(n=34) 52 09+13 01 50 83+13 22 130 44+27 63 126 24+24 57
[504] A: control group B: experimental group [505] ##: Significance between groups (p ( 0.05) [506] [507] [508] [Result summary] [509] In order to ascertain whether or not the composition of the present invention reduces body fat, there was conducted a clinical test for 77 adults (20-50 years old, a composition-administered group: 58, a composition non- administered group: 19) having no anamnesis for cerebro-cardiovascular diseases, cancers, digestive system disorders, etc. The subjects' various items including: simple obesity indexes such as BMI, weight and waist circumference and body fat percentage; and CT body fat- related indexes such as total area (TA), total fat area (TFA), subcutaneous fat area (SFA), visceral fat area (VFA), subcutaneous fat area/visceral fat area ratio (SVR) were measured total four times (i.e. at the study's beginning, after one month, after two months and after three months). Decrease effects in blood lipid-related indexes of the subjects (such as overall cholesterol, neutral fat, HDL- and LDL- cholesterol, and insulin) were comparatively analyzed twice (i.e. at the study's beginning and three months later). Then, correlation between the indexes was assessed and the results were given as follows:
[510] First, administration of the composition of the present invention affected simple obesity indexes, and in particular, waist circumference shows a statistically significant decrease (i.e. about 5%) after three months.
[511] Second, as a result of significance tests with body fat-related indexes, the composition non-administered group showed no variation or a slight increase in indexes, with the process of time, regardless of measurement position, but the composition-administered group showed a decrease in substantially all indexes, and thus showed a statistically significant decrease in total fat area (TFA) and visceral fat area (VFA). These results indicate that a body fat reduction effect can be obtained by administering the composition of the present invention which causes a decrease in total fat area (TFA) on the ground that the composition has a great impact on visceral fat, as compared to subcutaneous fat.
[512] Third, as a result of analysis associated with blood sugar, liver function and blood lipid-related indexes, statistically significant difference was observed in total cholesterol, but both the composition-administered and composition non-administered groups showed a statistically significant decrease. Accordingly, no healthy adults are believed to be affected.
[513] No substantial variation was on the ground that the blood sugar level, liver functions and the blood lipid concentration of the subjects were within a normal range at the beginning of the research.
[514] Provided that a subject having a high cholesterol level administers the composition, a significant decrease in total cholesterol among blood lipid indexes is expected to be observed. A further research associated with this case will be increasingly demanded.
[515] Fourth, TFA, SVR and VFA showed a statistically significantly positive correlation with simple obesity indexes, but SVR showed no correlation with these indexes. TFA and VFA showed statistically significant correlation with liver function-related indexes. SVR showed statistically significant correlation with all indexes associated with liver functions and blood lipid.
[516] Fifth, drinking and smoking status which showed considerably high correlation, among the general properties of the subjects, were segmented in more detail. Specifically, it was checked whether or not obesity is affected by items such as drinking, smoking, frequency of exercise, coffee intake and intake frequency of coffee according to gender, occupation and age categories. As a result, these items affected the level of obesity. These results indicate that obesity treatment effects should be evaluated in accordance with obesity measurement criteria defined differently in age, gender and occupation categories.
[517] Sixth, with respect to the composition-administered group, a survey was conducted with a questionnaire including items requiring effects, inconvenient matters, improvement matters and buying intention. 74.14% out of total respondents said that the composition had an intensive effect on obesity of an abdominal site including waist, and in particular, and that 90% or more of them would like to purchase the composition. However, most of them complained inconvenience associated with taste or smell. It is necessary to solve the inconvenience matters.
[518] Seventh, among simple obesity indexes, weight was varied depending on age, gender, marital status and BMI, and was thus evaluated by multi-analysis. As a result, weight is affected by age i.e. 20's, 30's and 40's categories. In addition, throughout the research period of three months, waist circumference and body fat (%) were revealed to be statistically significantly affected by BMI and gender, respectively and were considered as an important factor indicating whether or not the composition has an effect on visceral fat.
[519] Eighth, among body fat indexes, SFA and SVR depended on age or gender. Accordingly, it is required that these indexes are taken into consideration in designing tests.
[520] Ninth, no liver function index was affected by age, gender and marital status. Only
ALP and GTP show a statistically significant difference between the two groups, but insulin, ASP and ALT depended on BMI.
[521] Overall blood lipid indexes do not depend on age, gender, marital status and BMI.
Total cholesterol shows a difference in age and BMI between the groups.
[522] Accordingly, it was expected that contrary with liver function indexes, when blood lipid indexes are set to values higher than a normal range in designing experiments, they function as a clearer indicator of judgment.
[523] In conclusion, administration of the composition of the present invention affected simple obesity indexes such as BMI, weight, waist circumference and body fat (%), and in particular, caused a great decrease in waist circumference. In addition, according to the administration of the composition, overall CT body fat-related indexes were decreased due to a decrease in total fat area (TFA) resulting from a significantly greater decrease in visceral fat, as compared to subcutaneous fat. Accordingly, it could be confirmed that the composition of the present invention is effective in reducing body fat.
[524]
Industrial Applicability
[525] As apparent from the above description, the antiobesity composition of the present invention is highly effective in preventing and treating obesity, and is capable of being conveniently administered because it shows no pungent taste although containing hot pepper extract, and is helpful in naturally treating obesity via long-term administration according to daily dietary and living habits.

Claims

Claims
[1] An antiobesity composition comprising a hot pepper extract obtained by juicing and distillation-extracting as an active ingredient.
[2] The antiobesity composition according to claim 1, wherein the hot pepper extract is a raw hot pepper extract.
[3] The antiobesity composition according to claim 2, wherein the hot pepper extract is obtained by extraction comprising: washing raw hot peppers with water, followed by removing moisture from the hot peppers by dehydration; juicing the hot peppers in a screw-type manner; and heating the hot pepper juice up to 50 to 1000C, allowing generated vapor to pass through a cooling instrument to collect a condensed liquid, and filtering the distilled- condensed liquid under reduced pressure.
[4] The antiobesity composition according to claim 2, wherein the hot pepper extract is obtained by extraction comprising: washing raw hot peppers with water, followed by removing moisture from the hot peppers by dehydration; juicing the hot peppers in a screw-type manner; heating the hot pepper juice at 90 to 11O0C with stirring until no foam is formed; allowing the hot pepper juice to cool at room temperature for 3 to 4 hours to separate a upper layer as a liquid phase from a lower layer as an aggregate, and selectively collecting the liquid phase from the mixture; heating the hot pepper juice up to 50 to 1150C, and allowing generated vapor to pass through a cooling instrument to collect a condensed liquid; and filtering the distilled-condensed liquid under reduced pressure.
[5] The antiobesity composition according to claim 1, wherein the content of the hot pepper extract is 20 to 100% by weight.
[6] The antiobesity composition according to claim 1, further comprising 20 to 80% by weight of a cornsilk extract.
[7] The antiobesity composition according to claim 6, wherein the cornsilk extract is obtained as a clear liquid by extraction comprising: washing cornsilk with water, followed by removing moisture from the cornsilk by dehydration; adding water to the resulting cornsilk and hot- water extracting the cornsilk at 80 to 9O0C for 6 to 8 hours; heating the cornsilk up to 100 to 12O0C, and allowing generated vapor to pass through a cooling instrument to collect a condensed liquid; and filtering the distilled-condensed liquid under reduced pressure.
[8] The antiobesity composition according to claim 1, further comprising 0.5 to 10% by weight of an arrowroot extract, based on the total weight of the composition.
[9] The antiobesity composition according to claim 1, further comprising 0.5 to 10% by weight of a garlic extract, based on the total weight of the composition.
[10] The antiobesity composition according to claim 1, wherein the composition has a capsule, tablet or drink form.
[11] A health supplement food for obesity treatment comprising the composition according to claim 1 as an active ingredient.
[12] The health supplement food according to claim 11, wherein the health supplement food is selected from mineral water, milk, tea, jelly, squeeze, juice, concentrated extract, beverages and favorite foods.
[13] The health supplement food according to claim 11, wherein the content of the composition is 0.1 to 20% by weight, based on the weight of the food.
[14] A functional milk for obesity treatment comprising a hot pepper extract obtained by juicing and distillation-extraction as an active ingredient.
[15] The functional milk according to claim 14, wherein the hot pepper extract is obtained by extraction comprising: washing raw hot peppers with water, followed by removing moisture from the hot peppers by dehydration; juicing from the hot peppers in a screw-type manner; and heating the hot pepper juice up to 50 to 1000C, allowing generated vapor to pass through a cooling instrument to collect a condensed liquid, and filtering the distilled-condensed liquid under reduced pressure.
[16] The functional milk according to claim 14, wherein the hot pepper extract is obtained by extraction comprising: washing raw hot peppers with water, followed by removing moisture from the hot peppers by dehydration; juicing from the hot peppers in a screw-type manner; heating the hot pepper juice at 90 to 11O0C with stirring until no foam is formed; allowing the hot pepper juice to cool at room temperature for 3 to 4 hours to separate a upper layer as a liquid phase from a lower layer as an aggregate, and selectively collecting the liquid phase from the mixture; heating the hot pepper juice up to 50 to 1150C, and allowing generated vapor to pass through a cooling instrument to collect a condensed liquid; and filtering the distilled-condensed liquid under reduced pressure.
[17] The functional milk according to claim 14, wherein the content of the hot pepper extract is 0.1 to 20% by weight.
[18] The functional milk according to claim 14, further comprising 0.1 to 20% by weight of a cornsilk extract, based on the total weight of the milk.
[19] The functional milk according to claim 14, further comprising 0.5 to 10% by weight of an arrowroot extract, based on the total weight of the milk.
[20] The functional milk according to claim 14, further comprising 0.5 to 10% by weight of a garlic extract, based on the total weight of the milk.
PCT/KR2007/002811 2006-06-12 2007-06-11 Composition for prevention of obesity containing a hot pepper extract and health supporting foods containing the same WO2007145449A1 (en)

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KR20060089841 2006-09-15
KR10-2007-0056315 2007-06-08
KR1020070056315A KR100869856B1 (en) 2006-06-12 2007-06-08 Composition for Prevention of Obesity containing a hot pepper extract and health supporting foods containing the same

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2469658A (en) * 2009-04-22 2010-10-27 Sixteen Uk Ltd 3 A beverage containing a capsaicinoid

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11130686A (en) * 1997-10-28 1999-05-18 Yutaka Araki Prevention and curing of obesity, and anti-obesity agent
JP2004186469A (en) * 2002-12-04 2004-07-02 Nippon Telegr & Teleph Corp <Ntt> Strip-shaped continuous substrate, semiconductor device using the same, and method for manufacturing the same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11130686A (en) * 1997-10-28 1999-05-18 Yutaka Araki Prevention and curing of obesity, and anti-obesity agent
JP2004186469A (en) * 2002-12-04 2004-07-02 Nippon Telegr & Teleph Corp <Ntt> Strip-shaped continuous substrate, semiconductor device using the same, and method for manufacturing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2469658A (en) * 2009-04-22 2010-10-27 Sixteen Uk Ltd 3 A beverage containing a capsaicinoid

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