Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
CA 02504447 2005-04-05
SPECIFICATION
Diet food product
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a diet food product.
2. Description of the Related Art
In recent years, Japanese eating habits have changed greatly,
and Japanese people have come to eat meat-oriented high-fat diets,
and furthermore, stress and lack of exercise have become significant.
Thus, obesity and associated increase in the body fat percentage have
become a problem not only in the middle and old aged persons but also
in the young persons.
Most recently, elimination of obesity by reducing body fat
through both therapeutic exercise and dietetic therapy has been
proposed. Therapeutic exercise is literally a method of taking exercise
so as to increase body temperature and increase basal metabolism so
that the body uses up more calories, thereby decreasing body fat.
However, most people do not have time for such exercise, and it is
difficult for them to practice this method. Therefore, dietetic therapy
are widely employed, and a variety of types of diet food products are
commercially available (e.g., Japanese Laid-Open Patent Publication
Nos. 5-284937, 7-147935, and 2000-041628). These diet food products
provide a feeling of fullness by eating, while they are low in calories.
However, by eating these diet food products, the daily nutrition intake
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may become insufficient. Moreover, even if the weight is reduced,
there is the possibility that the body fat percentage cannot be
substantially decreased, and ill health such as malnutrition may be
caused. Diet food products for decreasing the body fat percentage also
have been proposed (e.g., Japanese Laid-Open Patent Publication Nos.
7-242551, 10-290681, and 11-253130). However, these food products
do not have an activity of consuming fat by increasing basal
metabolism. Furthermore, during a diet, basal metabolism of the
body tends to decrease due to inadequate nutrition, and thus, an
efficient diet effect cannot be achieved. Generally, therapeutic
exercise and dietetic therapy during a diet cause stress because these
methods create a feeling of being restricted, and thus, the weight often
increases instead of decreasing. Thus, a food product providing an
effect of consuming fat by increasing basal metabolism of the body has
not yet been obtained.
Therefore, there is a demand for a food product that increases
basal metabolism so that fat can be consumed efficiently without a
need for dietary restriction, and thus, makes an efficient diet possible.
SUMMARY OF THE INVENTION
The inventors of the present invention focused on the facts
that body fat can be reduced by increasing basal metabolism of the
body and that the basal metabolism can be increased by improving
blood circulation, and conducted in-depth research on a food for
reducing body fat, that is, a food for dieting successfully. As a result,
the inventors of the present invention found a combination of a food
material providing an effect of increasing basal metabolism and a
substance for helping that effect to be achieved effectively, and thus,
achieved the present invention.
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A diet food product of the present invention comprises a
proanthocyanidin (A) and a food material (B) for improving
metabolism, wherein the food material (B) is a food material providing
an effect of improving carbohydrate metabolism or a food material
providing an effect of improving lipid metabolism.
In a preferred embodiment, the diet food product further
comprises a food material (C) providing a sedative effect.
In a preferred embodiment, the diet food product further
comprises a food material (D) having a female hormone-like activity.
In a preferred embodiment, the proanthocyanidin (A) is
derived from a pine bark.
The diet food product of the present invention comprises
proanthocyanidins and a food material for improving metabolism. By
ingestion of this food product, carbohydrate metabolism and lipid
metabolism are improved, and furthermore, blood circulation is
improved, so that fat-burning is promoted, and thus, a diet effect can
be achieved. Therefore, there is no need for unreasonable dietary
restriction.
DESCRIPTION OF THE PREFERRED EMBODIMENT
Hereinafter, the diet food product of the present invention will
be described. It should be noted that the following description is not
limiting the present invention, and it is apparent to those skilled in the
art that various alternations can be made within the scope of the spirit
of the present invention.
The diet food product of the present invention comprises
proanthocyanidins ~ and a food material (B) providing an effect of
improving carbohydrate metabolism or an effect of improving lipid
metabolism. If necessary, the food product further comprises a food
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material (C) providing a sedative effect, a food material (D) having a
female hormone-like activity, an additive (E), and the like.
Hereinafter, these components of the food product will be described.
(A~ Proanthocyanidins
In the present invention, proanthocyanidins refer to a group of
compounds that are condensation products having flavan-3-ol and/or
ffavan-3,4-diol as a constituent unit and having a degree of
polymerization of 2 or more.
As the proanthocyanidins, proanthocyanidins containing a
large amount of condensation products having a low degree of
polymerization are preferably used. As such condensation products,
condensation products having a degree of polymerization of 2 to 30
(dimer to 30-mer) are preferable, condensation products having a
degree of polymerization of 2 to 10 (dimer to decamer) are more
preferable, and condensation products having a degree of
polymerization of 2 to 4 (dimer to tetramer) are even more preferable.
In this specification, the condensation products having a degree of
polymerization of 2 to 4 are referred to as oligomeric proanthocyanidins
(OPCs). Proanthocyanidins, which are one type of polyphenol, are
potent antioxidants produced by plants, and contained concentratedly
in portions of plant leaves, bark, or skin or seeds of fruits. More
specifically, proanthocyanidins, in particular, OPCs are contained in
the bark of-pine, oak, bayberry, and the like the fruit or seeds of grape,
blueberry, strawberry, avocado, locust, and cowberry~ the hull of
barley, wheat, soybean, black soybean, cacao, adzuki bean, conker~ the
inner skin of peanuts and the leaves of ginkgo, for example.
Moreover, it is known that OPCs are also contained in cola nuts in
West Africa the roots of Rathania in Peru and Japanese green tea.
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OPCs cannot be produced in the human body.
The proanthocyanidins have an antioxidation ability and
further provide an effect of decreasing cholesterol in blood, an effect of
lowering a high blood pressure, an effect of maintaining the elasticity
of blood vessels, and an effect of preventing adhesion of cholesterol.
Since these effects are achieved synergistically, blood flow in the body
is improved, so that blood circulation at the extremities in the body can
be increased, and consequently, basal metabolism can be increased.
Therefore, fat-burning can be promoted, and thus, a superior diet effect
can be achieved.
In particular, when proanthocyanidins having a high OPC
content or an extract containing proanthocyanidins having a high OPC
content is used, a better diet effect can be achieved than in the case
where proanthocyanidins having a high degree of polymerization (i.e.,
having a low OPC content) are used.
Among the above-described plants containing
proanthocyanidins, pine bark contains OPCs abundantly and thus,
pine bark can be preferably used as a raw material of the
proanthocyanidins.
Hereinafter, a method for preparing an extract containing
proanthocyanidins as the main component will be described taking a
case in which pine bark that contains OPCs abundantly is used as a
raw material plant as an example.
As the pine bark extract, an extract from the bark of a plant
belonging to Pinales, such as French maritime pine (Pious martima),
Larix leptolepis, Pious thunbergii, Pious densiflora, Pious parviffora,
Pious pentaphylla, Pious koraiensis, Pious pumila, Pious luchuensis,
utsukushimatsu (Pious densiflora form. umbraculifera), Pious
palustris, Pious bungeana, and Anneda in Quebec, Canada, can be
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preferably used. Among these, French maritime pine (Pinus
martima) bark extract is preferable.
French maritime pine refers to maritime pines that grow in a
part of the Atlantic coastal area in southern France. It is known that
the bark of this French maritime pine contains proanthocyanidins,
organic acids, and other bioactive substances, and proanthocyanidins
from the flavonoid family, which are the main component of the French
maritime pine bark, have a potent antioxidation effect of removing
active oxygen.
The pine bark extract is obtained by extracting the bark of the
above-described pines using water or an organic solvent. When water
is used, it is preferable to employ warm water or hot water. In order
to increase the extraction efficiency, it is preferable to add a salt such
as sodium chloride to the water. As the organic solvent that can be
employed for extraction, an organic solvent that is acceptable for
production of foods or pharmaceuticals can be employed. Examples of
such solvent include methanol, ethanol, 1-propanol, 2-propanol, 1-
butanol, 2-butanol, acetone, hexane, cyclohexane, propylene glycol,
aqueous ethanol, aqueous propylene glycol, methyl ethyl ketone,
glycerin, methyl acetate, ethyl acetate, diethyl ether, dichloromethane,
edible oils or fats, 1,1,1,2-tetrafluoroethane, and 1,1,2-trichloroethene.
These water and the organic solvents may be used alone or in
combination. In particular, hot water, aqueous ethanol, and aqueous
propylene glycol are preferably used.
The method for extracting proanthocyanidins from the pine
bark is not particularly limited, and heat extraction or supercritical
fluid extraction can be employed, for example.
Supercritical fluid extraction is a method for performing
extraction using a supercritical fluid. A supercritical fluid is in a state
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that is above the liquid-vapor critical point in the phase diagram
showing critical temperature and critical pressure. Examples of
compounds that can be employed as a supercritical fluid include carbon
dioxide, ethylene, propane, and nitrous oxide (laughter gas). Carbon
dioxide is preferably used.
Supercritical fluid extraction includes an extraction step in
which a target component is extracted with a supercritical fluid and a
separation step in which the target component is separated from the
supercritical fluid. In the separation step, any separation process can
be employed, examples of which include a separation based on a
change in pressure, a separation based on a change in temperature,
and a separation using an adsorbent or absorbent.
Moreover, it is also possible to perform supercritical fluid
extraction in which an entrainer is added. In this method, extraction
is performed using an extracting fluid obtained by adding, for example,
ethanol, propanol, n-hexane, acetone, toluene, or another aliphatic
lower alcohol, aliphatic hydrocarbon, aromatic hydrocarbon, or ketone
at about 2 to 20 W/V% to a supercritical fluid, so that the solubility of a
target substance to be extracted, such as OPCs and catechins
(described later), in the extracting fluid is dramatically increased or
the selectivity of separation is enhanced. Thus, a pine bark extract is
obtained efficiently.
Since supercritical fluid extraction can be performed at a
relatively low temperature, it has the following advantages: it is
applicable for extracting substances that deteriorate or decompose at
high temperatures the extracting fluid does not remain and the
extracting fluid can be recovered and recycled, so that a step of
removing the extracting fluid and the like can be omitted, and thus,
the process can be simplified.
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Furthermore, methods other than those mentioned above can
be employed for extraction from pine bark, and the examples of which
include a batch method using liquid carbon dioxide, a reflux method
using liquid carbon dioxide, a reflux method using supercritical carbon
dioxide, and the like.
It is also possible to employ a combination of a plurality of
extraction processes to perform extraction from the pine bark. By
combining a plurality of extraction processes, pine bark extracts with
various components can be obtained.
In the present invention, the pine bark extract that contains
proanthocyanidins as the main component is specifically prepared
using the following method. However, this method is merely an
example, and the present invention is not limited to this method.
First, 1 kg of the bark of French maritime pine is immersed in
3 L of a saturated solution of sodium chloride, and extraction is
performed for 30 minutes at 100°C to obtain an extract liquid
(extraction step). Then, the extract liquid is filtrated, and the
resultant insoluble material is washed with 500 ml of a saturated
solution of sodium chloride to obtain a washed liquid (washing step).
The extract liquid and the washed liquid are combined to obtain a
crude extract liquid of pine bark.
Next, 250 ml of ethyl acetate is added to this crude extract
liquid, mixed, and separated to obtain an ethyl acetate layer. This
process is repeated five times, and the obtained ethyl acetate layers are
combined. The resultant ethyl acetate extract is added directly to 200
g of anhydrous sodium sulfate for drying. Then, this ethyl acetate
extract is filtrated, and the filtrated extract is concentrated under a
reduced pressure to a volume of 1/5 of the original filtrated extract.
The concentrated ethyl acetate extract is poured into 2 L of chloroform
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and stirred, and the resultant precipitate is recovered by filtration.
Subsequently, this precipitate is dissolved in 100 ml of ethyl acetate,
and then the resultant solution is added to 1 L of chloroform to form a
precipitate. This process is repeated twice, and thus, a washing
process is accomplished. With this method, for example, about 5 g of
pine bark extract containing at least 20 wt% of OPCs and at least 5
wt% of catechins can be obtained.
It is preferable that an extract derived from a raw material
plant such as the above-described pine bark contains at least 40 wt% of
proanthocyanidins. Furthermore, the OPC content in this extract
derived from a raw material plant is preferably at least 20 wt% and
more preferably at least 30 wt%. As such raw material that has a
high proanthocyanidin content, a pine bark extract can be preferably
used, as described above.
There is no particular limitation regarding the
proanthocyanidin content in the diet food product of the present
invention. Usually, the proanthocyanidins can be contained in the
food product in such an amount that the daily intake amount of the
proanthocyanidins is 3 mg to 2000 mg, preferably 5 mg to 1500 mg,
and more preferably 100 mg to 1000 mg. For example, when the
above-described pine bark extract is used, this extract can be contained
in the food product in such a way that the amount of the
proanthocyanidins contained in the food product is within the above-
described range.
The above-described plant extract contains catechins as well
as proanthocyanidins, in particular, OPCs. The term "Catechins" is a
general term referring to polyhydroxyffavan-3-ols. As the catechins,
for example, (+)-catechin (this is called catechin in a narrow sense), (-)-
epicatechin, (+)-gallocatechin, (-)-epigallocatechin, epigallocatechin
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gallate, epicatechin gallate, and afzelechin are known. From extracts
derived from raw material plants such as the above-described pine
bark, gallocatechin, afzelechin, 3-galloyl derivatives of (+)-catechin,
and 3-galloyl derivatives of gallocatechin are isolated in addition to (+)-
catechin mentioned above. Catechins are known to have a cancer
inhibiting ability, an arteriosclerosis preventing ability, a lipid
metabolism disorder inhibiting ability, a blood pressure elevation
inhibiting ability, a platelet aggregation inhibiting ability, an
antiallergic ability, an antiviral ability, an antibacterial ability, a
dental caries preventing ability, a halitosis preventing ability, an
intestinal flora normalization ability, an active oxygen or free radical
eliminating ability, an antioxidation effect, and the like. Moreover,
catechins are known to have an ability of inhibiting an elevation of
blood glucose (antidiabetic ability). Catechins alone have poor
solubility in water and exhibit low bioactivity, but in the presence of
OPCs, the solubility in water is increased and also catechins are
activated. Catechins work effectively when ingested together with
OPCs.
It is preferable that catechins are contained in the above-
described raw material plant extract in a ratio of 5 wt% or more.
More preferably, a formulation is prepared so that it contains this
extract containing at least 20 wt% of OPCs and further contains at
least 5 wt% of catechins. For example, when the catechin content in
the extract is less than 5 wt%, it is possible to add catechins so that the
final catechin content becomes at least 5 wt%. It is most preferable to
use a pine bark extract containing at least 20 wt% of OPCs and at least
5 wt% of catechins.
(B) Food materials for improving metabolism
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The food material for improving metabolism that is contained
in the diet food product of the present invention is a food material
providing an effect of improving carbohydrate metabolism or a food
material providing an effect of improving lipid metabolism. Examples
of this food material for improving metabolism include a food material
(B1) providing an effect of promoting carbohydrate metabolism or lipid
metabolism and a food material (B2) providing an effect of inhibiting
carbohydrate and lipid absorption.
Examples of the food material (B1) providing the effect of
promoting carbohydrate metabolism or lipid metabolism include food
materials derived from plants such as capsicum, Coleus forskoblii,
Garcinia cambogia, citrus, paprika, raspberry, and Maca.
Furthermore, food materials that contain ubiquinones (e.g., CoQlO),
caffeine, soybean peptide, lecithin, vitamin B group, L-carnitine,
branched amino acids, germanium containing compounds,
molybdenum containing compounds, or the like can be also employed.
Examples of the food material (B2) providing the effect of inhibiting
carbohydrate and lipid absorption include Gymnema sylvestre, guava
leaves, banaba leaves, and sarasia. Among these, food materials
derived from capsicum, Co1~,110, Coleus forskohlii, citrus, and L-
carnitine are preferred. These food materials may be used alone, but
it is preferable to use them in combination.
Among the above-mentioned food materials for improving
metabolism, the food material (B 1) providing the effect of promoting
carbohydrate metabolism or lipid metabolism are contained, in
particular, in order to achieve a diet effect by accelerating metabolism
of carbohydrate or lipids accumulated in the body and thereby reducing
body fat. For example, food materials derived from capsicum increase
body temperature mainly because capsaicin, which is a pungent
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principle of capsicum, and its analogous compounds stimulate the
sympathetic nerves. Thus, the food materials derived from capsicum
increase basal metabolism in the body, and furthermore, promotes
degradation of neutral fat, and thus, consume fat. Moreover, they
have an ability of degrading glycogen contained in the liver into
glucose, so that they can accelerate carbohydrate metabolism. Col~lO
and branched amino acids relate to the TCA cycle for production of
energy. In particular, Colq,110 is also a coenzyme that relates to a
electron transfer system that is called the respiratory chain, so that it
promotes production of ATP and accelerates basal metabolism, and
thus, body fat can be reduced. Coleus forskohlii directly activates
adenylate cyclase and accelerates lipid metabolism, and thus, provides
an effect of reducing body fat. L-carnitine can transport acyl-CoA (i.e.,
a long chain fatty acid to which coenzyme A (CoA) is bound) from the
cytoplasm into the mitochondria in which (3-oxidation enzyme is
present, so that the fat undergoes oxidation in the mitochondria, and
body fat is reduced. In this way, a diet effect can be achieved.
The food materiall (B2) providing the effect of inhibiting
carbohydrate and lipid absorption can promote metabolism of lipids
accumulated in the body by inhibiting absorption of carbohydrate and
lipids.
The above-described food material for improving metabolism
is usually contained in the food product of the present invention in a
ratio of 0.05 to 10 parts by weight with respect to 1 part by weight of
proanthocyanidins (A). More specifically, the food material for
improving metabolism can be contained in the food product in such an
amount that the daily intake amount of that food material for
improving metabolism is preferably 0.003 g to 5 g, more preferably
0.005 g to 2 g, and even more preferably 0.02 g to 1 g. In the case of a
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food material derived from capsicum, it is preferable that this food
material is contained in such an amount that the daily intake amount
of total of capsaicin and its analagous compounds, which are pungent
ingredients, is 10 mg or more.
(C) Food materials providing a sedative effect
The food product of the present invention can further contain
a food material providing a sedative effect, if necessary. In the
present invention, the food material providing a sedative effect refers
to a component that can control excitation of the nerves and the
balance of the autonomic nerve system and provides effects of
improving neurosis, hypersensitiveness, or insomnia and furthermore,
provides an effect of calming the mind. The food material providing a
sedative effect also refers to a material containing the above-mentioned
component. Examples of such food material include compounds such
as hypericin and serotonin and materials containing a component
providing the effect mentioned above. Examples of such materials
include plants containing the above-mentioned component and extracts
from such plants. For example, hop (Humulus lupulus), maypop
(Passiflora incarnata), evening primrose (Oenothera biennis),
Valeriana officinalis, Leonurus Cardiaca, and Saint John's wort, and
their extracts, extract from dioscorea rhizome, and extracts from citrus
fruits such as orange and grapefruit can be employed. Preferably, a
citrus fruit extract is used.
These food materials providing a sedative effect reduce mental
stress during a diet, so that metabolic balance in the body can be
stabilized, and also temporal intemperance in eating and drinking,
which may occur during a diet, can be inhibited, and thus, a synergistic
diet effect can be achieved.
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The amount of the food material providing a sedative effect
that is contained in the food product of the present invention varies
depending on the type of the food material. For example, it is
preferable that the food material providing a sedative effect is
contained in the food product in such an amount that the daily intake
amount is 60 mg to 500 mg and preferably 120 mg to 300 mg in the
case of a hop extract, 50 mg to 300 mg in the case of a maypop extract,
80 mg to 900 mg in the case of a Hypericum perforatum extract, 50 mg
to 500 mg in the case of a Valerians officinalis extract, and 5 mg to 300
mg in the case of an orange extract.
(D) Food materials having a female hormone-like activity
The food product of the present invention may further contain
a food material having a female hormone-like activity, if necessary.
In the present invention, the food material having a female hormone-
like activity refers to a component having a female hormone-like
activity, such as isoflavone and estrone, and a plant or plant extract
containing that component. The food materials having a female
hormone-like activity resemble estrogen, a female hormone, in their
effect.
Examples of the food material having a female hormone-like
activity include soybean, the seeds of pomegranate (Punica granatum),
Trifolium pratense, sage (Salvia officinalis), Cimicifuga racemosa,
pumpkinseed, and wild yam (Dioscorea villosa), and their extracts. A
soybean extract and a Cimicifuga racemosa extract are preferable, and
a soybean extract is more preferable.
These food materials having a female hormone-like activity
control the hormone balance and prevent chapped skin, reduction in
bone density, and weakening of blood vessels due to a diet, and thus, a
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diet effect can be achieved while reducing the load on the body.
The amount of the food material having a female hormone-like
activity contained in the food product of the present invention varies
depending on the type of the food material, but it is preferable that the
food material is contained in the food product of the present invention
in such an amount that the recommended daily intake amount for an
adult is satisfied. The recommended daily intake amount for an adult
is, for example, about 3 mg to 1000 mg and preferably 5 mg to 500 mg
in the case of a soybean extract containing 10 wt% of isoflavone. In
the case of a plant extract containing a component having a female
hormone-like activity other than isoflavone, usually, it is preferable
that the amount of the plant extract that is ingested is in the range of
IO mg to 500 mg. For example, the amount is 30 mg to 300 mg and
preferably 80 mg to 200 mg in the case of a Cimicifuga racemosa
extract, and 10 mg to 200 mg and preferably 20 mg to 100 mg in the
case of a pomegranate seed extract.
(E) Additives
The food product of the present invention further contains a
variety of types of additives that are usually used for foods, if
necessary. Examples of such additives include nutritional
supplements, excipients, extenders, binders, thickeners, emulsifiers,
coloring agents, flavors, seasonings, and food additives. For example,
it is possible to add royal jelly, vitamins, proteins, lecithin, or the like
as a nutritional supplement, and further add a sugar solution or a
seasoning agent so as to control taste.
The diet food product of the present invention can be obtained
by mixing the proanthocyanidins (A) and the food material (B) for
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improving metabolism, and furthermore, the food material (C)
providing a sedative effect, the food material (D) having a female
hormone-like activity, the additives (E) and the like, if necessary, and
the resultant mixture can be molded into a predetermined form. For
example, the diet food product can be produced in the form of capsules
such as hard capsules or soft capsules, tablets, or pills, or it can be
produced in the form of powder, granule, candy, or the like. The diet
food product may be eaten as it is, or may be dissolved in water, hot
water, milk, or the like and drunk.
As described above, the diet food product of the present
invention contains proanthocyanidins (A) and a food material (B) for
improving metabolism and, preferably, further contains a food material
(C) providing a sedative effect and/or a food material (D) having a
female hormone-like activity. Thus, the components can exert their
specific effects on various factors that cause obesity without offsetting
each other, and furthermore, the effect of improving carbohydrate
metabolism, the effect of improving lipid metabolism, the effect of
improving blood circulation, and the like of these components act
synergistically to promote fat-burning, and as a result, an excellent
diet effect can be achieved. According to the diet food product of the
present invention, there is no need for unreasonable dietary restriction
because a diet effect can be achieved by promoting fat-burning.
Examples
Example 1
A pine bark extract (trade name: Flavangenol, produced by
TOYO SHINYAKU Co., Ltd.) containing 40 wt°/ of proanthocyanidins
(OPC content: 20 wt% in the extract), a spice extract (Nippon Shinyaku
Co., Ltd.) containing 2.7 wt% of capsaicin, crystalline cellulose, sucrose
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ester, silicon dioxide, and eggshell calcium were mixed in a ratios
(wt%) shown in Table 1 below, and tablets (weight of tablets: 200 mg
per tablet) were produced from the resultant mixture. The tablets
were referred to as "Food 1".
A total of 30 volunteers who had made an unsuccessful
attempt to go on a diet served as subjects. Among them, 10 volunteers
who were randomly selected and assigned to one group ingested the
above-described Food 1, and the effect of improving basal metabolism
and the effect of improving blood circulation were evaluated in the
following manner.
First, before the ingestion of the Food 1, skin temperature at
the extremities of the above-described 10 volunteers was measured
using a thermography (TVS 600, Nippon Avionics Co., Ltd.). The
volunteers took a rest for one hour until the measurement, and the
measurement was made at three points of the opisthenar of the left
hand, i.e., the tip of the middle finger, the midpoint of the proximal
phalanx of the middle finger, and the midpoint of the third metacarpal
bone. An average temperature of the obtained measurement values
was employed as the skin temperature at the extremities. This skin
temperature at the extremities was taken as "(I)". Then, the
volunteers soaked their left hand in cold water at 15°C for 10 seconds,
and thus, a cold water Ioad was applied. Subsequently, skin
temperature at the extremities was measured 10 minutes after the
volunteers pulled out their left hand. This skin temperature was
taken as "(II)".
Then, each of the volunteers ingested 30 tablets of the Food 1
daily for four weeks. The volunteers were only required to keep
ingesting the daily requirement (30 tablets) of the Food 1. They were
also told that although they ingested the Food 1, they did not have to
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restrict the foods that they had eaten until then and that there was no
particular restriction regarding the form of food ingestion (timing and
frequency of ingestion).
After the four-week ingestion, the skin temperature at the
extremities and the skin temperature at the extremities after the cold
water load were measured in the same manner as described above.
These skin temperatures were taken as "(III)" and "(IV)", respectively.
The difference between the obtained skin temperatures at the
extremities before and after the ingestion, that is, (III) - (I), was
calculated to evaluate the effect of promoting basal metabolism.
Furthermore, the difference between the obtained skin temperatures
at the extremities before and after the cold water load that were
measured after the ingestion, that is, (IV) - (III), was calculated to
evaluate the effect of improving blood circulation. Table 2 shows the
results.
Comparative Examples 1 and 2
In Comparative Example 1, tablets that contain the pine bark
extract but do not contain the spice extract were produced according to
the process of producing Food 1 in Example 1 using the components
shown in Table 1. The resultant tablets were referred to as "Food 2".
In Comparative Example 2, tablets that contain the spice extract but
do not contain the pine bark extract were produced according to the
process of producing Food 1 in Example 1 using the components shown
in Table 1. The resultant tablets were referred to as "Food 3". The
remaining volunteers were randomly divided into two groups of 10
persons each, and the effect of improving basal metabolism and the
effect of improving blood circulation were evaluated in the same
manner as in Example 1. Table 2 shows the results.
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Table 1
Ex. 1 Com. Com.
Ex. Ex.
1 2
Components
Food Food Food
1 2 3
(A) Pine bark e~itract20 20 -
(B) Spice extract 20 - 20
Crystalline cellulose10 10 10
Sucrose ester 5 _ 5 5
i
Addi
t
ves Silicon dioxide 2 2 2
Eggshell calcium43 63 63
Unit: wt%
19
CA 02504447 2005-04-05
c
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20
CA 02504447 2005-04-05
The results in Table 2 show that in the group of volunteers
ingesting Food 1, the skin temperature at the extremities that was
measured when the volunteers were at rest after the ingestion of the
food was higher than that in the group ingesting the Food 2 or the
Food 3. Thus, it can be seen that basal metabolism was more
promoted (the effect of promoting basal metabolism was obtained) in
the group of volunteers ingesting the Food 1 compared with the group
of volunteers ingesting the Food 2 or the Food 3. Usually, when body
temperature is increased, then basal metabolism is promoted. Such
promotion of basal metabolism was seen even at the extremities, and
thus, it can be seen that basal metabolism in the entire body was
promoted.
Furthermore, recovery of the skin temperature at the
extremities after the cold water load was more rapid (i.e., the effect of
improving blood circulation was obtained) in the group ingesting the
Food 1 than in the groups ingesting the Food 2 or the Food 3. Thus, it
can be seen that an excellent effect of improving blood circulation can
be achieved by ingestion of the Food 1.
Example 2
The pine bark extract containing 40 wt% of proanthocyanidins
(OPC content: 20 wt°~ in the extract) in Example 1 and a capsicum
extract (Nippon Shinyaku Co., Ltd.) were dissolved in water in the
ratios (wt°/) shown in Table 3 to obtain a beverage. This beverage
was employed to evaluate the diet effect on rats based on the body
weight gain inhibition rate in the following manner,
First, male SD rats (Charles River Japan, Inc.) at the age of
four weeks were given only a standard feed and water for one week for
acclimation. Then, the body weight of each of the rats was measured,
21
CA 02504447 2005-04-05
and the rats were divided into groups of 5 each so that the average of
the weights was almost equal among the groups. Next, each of the
rats was orally administered 1 mL of the beverage daily for seven days
with a sonde. The rats were allowed to freely ingest drinking water
that was a 25% fructose solution and a feed that was the standard feed.
A control group in which purified water was administered in place of
the above-described beverage in the same manner using a sonde was
provided.
On the day 7 from the day when the oral administration
started, the body weight and the feed intake amount of each of the rats
were measured using a weight scale. Based on the obtained values of
the body weight of each of the rats before and after the ingestion of the
feed, the body weight gain rate was calculated using the formula (1)
below. Furthermore, the obtained body weight gain rate was used to
calculate the body weight gain inhibition rate based on the formula (2)
below. The weight of the feed before the oral administration and the
weight of the feed after the oral administration were measured, and
the difference between these weights was employed to obtain the daily
average of the feed intake amount. Table 4 shows the results.
Formula (1)
y ~ g ~ ~ Body weight ~ ' ~ Bogy weight
Bod wei t ain after ingestion of feed before in estion of feed)
rate (%) X 1 00
Body weight before ingestion of feed
Formula (2)
Body weight gain rate _ Body weight gain rate
Body weight gain ~ ~ in control group J C in test group
inhibition rate (%)
x 100
Sody weight gain rate in control group
22
CA 02504447 2005-04-05
Examples 3 to 7
An aqueous solution was prepared using one or two of a
Coleus forskohlii extract (Santrex Co., Ltd.), L-carnitine (KONGO
CHEMICAL CO., LTD.), CoQlO (NISSHIN PHARMA INC.), and citrus
extract powder (MATSUURA KAMPO KK) as shown in Table 3 in
place of the capsicum extract in Example 2 so that the concentrations
in each of the components in the aqueous solution were as shown in
Table 3. Operations were performed in the same manner as in
Example 2 except that this aqueous solution was used as the beverage,
and the body weight gain rate, the feed intake amount, and the body
weight gain inhibition rate were obtained. Table 4 shows the results.
Comparative Examples 3 to 9
An aqueous solution was prepared so that it contains the
components shown in Table 3 at the concentrations shown in Table 3,
and used as a beverage. This beverage was used to perform the same
test as in Example 2, and the body weight gain rate, the feed intake
amount, and the body weight gain inhibition rate were obtained.
Table 4 shows the results.
28
CA 02504447 2005-04-05
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24
CA 02504447 2005-04-05
Table 4
Body mreightFeed intake Body weight
gain rate amount gain inhibition
(% ( ) rate
(%)
Example 2 38.1 3.1 23.42.7 29%
Example 3 45.22.2 24.72.5 15%
Example 4 43.92.1 23.63.8 18%
Example 5 44.13.1 '25.03.1 17%
Example 6 44.52.4 23.22:8 17~
Example 7 40.22.1 24.33.0 25%
Com. Ex.3 51.23.2 23.44.0 4%
Com. Ex.4 47.9 t 25.1 2.4 10%
2.7
Com. Ex.5 49.12.4 23.41.8 8%
Com. Ex.6 48.1 2.3 24.82.2 10%
Com. Ex.7 50.1 2.9 24.9--2.6 6%
Com. Ex.8 52.1 2.0 23.93.1 2%
Co 9.23.0 24.42.3 8%
m. Ex.9 4
_ _ 24.43.6 -
Control ~ 53.42.5
Referring to the results in Table 4, it can be seen that the
beverages of Examples 2 to 7 that contain the pine bark extract and
the food material for improving metabolism provide a better diet effect
(exhibit a higher body weight gain inhibition rate) than the beverages
of Comparative Examples 3 to 9 that contain only one of the pine bark
extract and the food material for improving metabolism.
Furthermore, among Examples 2 to 7, a particularly high diet effect
could be achieved in Example 2 in which the capsicum extract was
used as the food material for improving metabolism and in Example 7
in which two food materials for improving metabolism were used. It
should be noted that in the examples and comparative examples, there
was no particular difference in the feed intake amount, and thus, it
was confirmed that the feed intake amount did not affect the body
weight gain in all of the groups.
25
CA 02504447 2005-04-05
Example 8
A combination of the pine bark extract and the capsicum
extract that exhibited an excellent diet effect in Example 2 was
employed. An aqueous solution containing these extracts in the ratio
shown in Table 5 was prepared and used as a beverage. Using this
beverage, the diet effect and the effect of improving blood circulation on
the human body were evaluated as described below.
The diet effect was evaluated in the following manner. First,
the body weight and the body fat percentage of ten volunteers were
measured using a weight scale equipped with a body fat scale (Koyo
Sangyo K.K.). Then, each of the volunteers ingested 30 mL of the
above-described beverage three times a day for four weeks, and on the
next day after the last ingestion, the body weight and the body fat
percentage were measured. The obtained body weight and body fat
percentage before the ingestion were taken as "al" (kg) and "bl" (%),
respectively, and the body weight and body fat percentage after the
ingestion were taken as "az" (kg) and "b2n (°/). These values were
employed to calculate the rate of decrease in the body weight (°/) and
the rate of decrease in body fat percentage (%) of each of the volunteers
according to the formulae (3) and (4) below, and average values were
obtained. Table 6 shows the results. The volunteers were only
required to keep ingesting the daily requirement of the beverage.
They were also told that although they ingested this beverage, they did
not have to restrict the foods that they had eaten until then and that
there was no restriction regarding the form of food ingestion (timing
and frequency of ingestion):
Formula (3)
Rate of decrease in the body weight (%) _ ~ (ai - a~ / al ~ x 100
26
CA 02504447 2005-04-05
Formula (4)
Rate of decrease in the body fat percentage (°/) = f (bi - b~ / b1
) x 100
The effect of improving blood circulation was evaluated in the
following manner. First, the blood flow rate of each of the above-
described 10 volunteers was measured before ingestion of the beverage.
Then, the volunteers ingested the beverage in the same manner as
described above; and the blood flow rate was measured again after the
four-week ingestion. The blood flow rate was obtained by a
measurement in a region under the right forearm skin using a
rheometer (laser blood perfusion imager PIM Ih Perimed AB, Swede.
Table 7 shows the results. Each of the values in the table indicates
the average value ~ standard error, and larger values indicate a higher
blood flow rate and a better effect of improving blood circulation.
Examples 9 to 11
A beverage was prepared using the components shown in
Table 5 that exhibited an excellent diet effect in Example 7.
Operations were performed in the same manner as in Example 8, and
the diet effect and the effect of improving blood circulation were
evaluated. Tables 6 and 7 show the results.
Comparative Examples 10 and 11
A beverage was prepared using the components shown in
Table 5. The resultant beverage does not contain the pine bark
extract. Operations were performed in the same manner as in
Example 8, and the diet effect and the effect of improving blood
circulation were evaluated. Tables 6 and 7 show the results.
27
CA 02504447 2005-04-05
Table 5
Components Ex.8 Ex.9 Ex.lO Ex.l1Com. Com.
Ex.lOEx.l1
(A)Pine bark extract0.5 0.5 0.5 0.5
Capsicum extract 1 1 1
(B)Coleus forskohlii 0.5 0.5 0.5
extract
L-carnitine 0.5 0.5 0.5
(C)Orange peel *' 0.1 0.1 0.1 0.1
(D)Soybean extract 0.1 0.1 0.1 0.1
*Z
Unit; wt%
*1 Extract from the peel of orange: produced by Nagaoka PerFumery Co., Ltd.
*2 Isoflavone content: 10 wt%; produced by Fujicco Co., Ltd.
Table 6
Rate of decreaseRate of decrease
in the body in the body fat
weight percentage
(%) (%)
Example 4.51.4 3.00.9
8
Example 5.81.3 2.40.7
9
Example 7.91.8 5.61.4
10
Example 8.22.1 5.41.8
11
Comparative3.31.1 0.41.0
Example
10
Comparative
Example 3~0 1.2 0.1 1.1
11
Referring to the results in Table 6, it can be seen that the
beverages of Examples 8 to 11 that contain the pine bark extract
containing proanthocyanidins together with a food material for
improving metabolism such as capsicum extract, Coleus forskohlii
extract, or L-carnitine provide a better diet effect with the body fat
being decreased than the beverages of Comparative Examples 10 and
28
CA 02504447 2005-04-05
11 that do not contain the pine bark extract. It can be seen that,
among the beverages of Examples 8 to 11, especially the beverages of
Examples 10 and 11 that further contain orange peel, which is a food
material providing a sedative effect, and a soybean extract, which is a
food material having a female hormone-like activity, provide a better
diet effect.
Table 7
Blood filow
rate
Before ingestionAfter ingestionAfter ingestion
-
before ingestion
Example 1.9000.053 1.9890.044 0.0890.015
8
Example 1.8950.043 1.981 0.048 0.0860.022
9
Example 1.9080.039 2.0020.041 0.0940.021
10
Example 1.9050.049 1.990.043 0.0850.023
11
Comparative1.8980.041 1 0
9680 0690
042 012
Example . .
10 . .
Comparative1 _g01 0.0441.9230 0
04fi 0220
024
Example . .
11 .
Average value ~ standard deviation
The results in Table 7 show that the beverages of Examples 8
to 11 that contain the pine bark extract containing proanthocyanidins
and the food material for improving metabolism (the capsicum extract
or a combination of Coleus forskohlii extract and L-carnitine) exhibit a
high effect of improving blood circulation. Thus, it can be seen that
these beverages provide an excellent diet effect with a synergistic effect
with the ability of improving blood circulation.
The invention may be embodied in other forms without
departing from the spirit or essential characteristics thereof. The
embodiments disclosed in this specification are to be considered in all
respects as illustrative and not limiting. The scope of the invention is
29
CA 02504447 2005-04-05
indicated by the appended claims rather than by the foregoing
description, and all changes which come within the meaning and range
of equivalency of the claims are intended to be embraced therein.
80
