WO1987005218A1

WO1987005218A1 - Stable emulsion-form roborant compositions

Info

Publication number: WO1987005218A1
Application number: PCT/HU1987/000007
Authority: WO
Inventors: Valéria DUSCHANEK; Gábor DOROGI; István GA^´SPA^´R; János TAKA^´CS; László NAGY
Original assignee: Ska^ La Budapest Kereskedelmi Lea^ Nyva^ Llalat
Current assignee: Ska^ La Budapest Kereskedelmi Lea^ Nyva^ Llalat
Priority date: 1986-02-27
Filing date: 1987-02-27
Publication date: 1987-09-11
Anticipated expiration: 1988-08-27
Also published as: HU205551B; EP0263126A1

Abstract

Compositions containing natural active ingredients for maintaining and improving the resistance capability of the organism, characterized by a stable emulsion form. The compositions of the invention contain as active ingredient garlic oil, carrot-grist, parsley green-grist, powdered egg-yolk, mistletoe sprout-decoction and hawthorn fruit-decoction, optionally together with other biological materials of natural origin. The compositions of the invention are prepared by the usual emulsifying methods.

Description

Stable emulsion-form roborant compositions

STABLE EMULSION-FORM ROBORANT COMPOSITIONS CONTAINING NATURAL ACTIVE INGREDIENTS FOR MAINTAINING AND IMPROVING THE RESISTANCE CAPABILITY OF THE ORGANISM AND PROCESS FOR PREPARING SAME

Field of the invention The invention relates to stable emulsion-form roborant compositions containing solely natural active ingredients, for maintaining and improving the resistance capability of the organism as well as to a process for preparing these compositions. The compositions of the invention consist of an oily phase containing oils of plant and/or animal origin and an oiI-immiscibIe aqueous phase. From these two phases, a stable emulsion is formed in a known manner, suitably by ultrasonic dispersing. The emulsion is then formulated suitably to hard gelatine capsules. Background of the invention

It has been known for a long time that the extracts of several parts of the plants and animals as well as biological materials produced by their individual organs are capable to exert a beneficial effect on the human and animal organism. A part of these extracts show a weIl-confinable action on e.g. the cardiovascular and digestive system or on defined sections thereof. These extracts frequently contain biologically active substances possessing in se a highly strong effect in a very low dose, however, together with an intense and inconvenient odour and/or taste, whereby their consumption is unpleasant. Frequently, syrups or teas are prepared from these valuable biological, particularly vegetable materials, then flavoured and sweetened. These preparations are much more readily consumed by men accepting a treatment of such type rather than medicaments containing a particular synthetic chemical active ingredient for maintaining their general state of health and condition.

In the last years a more and more diversified collection of these compositions is available for men favouring a natural method of treatment. In these compositions a high number of ingredients occur from plants. used in the culinary 'housekeeping up to the extracts of feral plant parts.

Several various methods have hitherto been tried to introduce compositions based on natural substances to the human organism. There are known drops, drinks, tablets, capsules as well as creams and ointments for external treatment .

From the considered plants, the garlic is predominantly being used. The beneficial effect of garlic had been recognized many thousands of years ago equally in India, China and Egypt. At that time, the usefulness of the garlic was p ro ven f or the man by t he p r ac t i ca l expe r i ence ; a t p r e s en t , however, the multidirectional effects of the garlic on the human and animal organism are supported by a number of scientific results. Among its actions, the cardiovascular effects such as the platelet aggregation inhibiting effect, the decrease in the blood lipid level and a mild antihypertensive effect are very important. Several scientists also supported the effect on the digestive system of the garlic which is manifested among others in an antibacterial action.

The garlic plays an important role as an aromatizing and odourizing agent in a number of foods and thus, it has gained an extraordinary popularity. However, much men are discouraged from a regular use of the garlic because of its intense odour. Namely, the intense odour of the garlic persisting even after eating is very disturbing. In order to abol ish this characteristic odour in some way, several efforts were made for the preparation of compositions containing a garl ic extract with the valuable substances of the garl ic but without any characteristic odour.

In the publ ished Japanese patent appl ication No. 59-044 318 an odourless composition is described, wherein the garl ic oi l is included in β -cycIodextrin. A simi lar dissolving of the problem is described for a veterinary use in an other publ ished Japanese patent appl ication No. 58-021 620, according to which the garl ic oi l is gradually released from the prepared composition under the effect of the amylase enzyme present in the gastro-intestinaI tract in such a way that the β -cycIodextrin is subjected to a gradual enzymatic decomposition. However, only the unpleasant odour of the garl ic is el iminated by this composition.

Other compositions are also known, wherein the garl ic oil is mixed with other active ingredients of plant origin. According to the publ ished Japanese patent appl ication No. 58-029 712, the garl ic extract is mixed with the extract of ginseng root. Thus, in addition to the known effects of the garl ic extract, the tonicizing action of the ginseng root extract also becomes val id. In the publ ished Japanese patent appl ication No. 53-118 557 a composition is described, wherein ascorbic acid is added to the garl ic extract and thus, the individual effects of the active ingredients appear in the thus-obtained composition. In the last years, a number of effects of the garl ic have been proved by the modern pharmacology which had been known in the popular medicine and are connected with the ingredients of the garl ic. Characteristic and detected compoun are al l icin, methyl al lyl trisulfide, dial IyI disulfide and an important amount of adenosine. In addition to the previously known antibacterial and antimycotic effects, the highest practical importance of the garlic extracts consists in the antiatheroscIeroticefficiency. These extracts influence the blood lipid composition, the platelet aggregation and the serum cholesterol level. The platelet aggregation inhibiting action is due to the adenosine /Therapiewoche 33, 2474 (1983); J. Nuclear. Agric. Bio I . 12, 33 (1983)/.

The occurrance of cardiovascular diseases is much lower on such regions, where the garlic is regularly consumed /Biomed. Biochim. Acta 43, 335 (1984)/.

The fibrinoIytic activity is significantly enhanced by the garlic oil in the case of patients having suffered from a myocardial infarction. No harmful side-effect was observed during an intense garlic cure lasting three months /Atherosclerosis 28, 155 (1977)/.

The anti-aggregation effect of the garlic extract can amcng other reasons be explained in such a way that, on a regular taking, the thr omboxane biosynthesis is decreased by about 13 to 18 % /ProstagIandins, Leukotrienes and Medicine 13, 227 (1984)/.

Both the systolic and diastolic blood pressure of dogs are lowered by an aqueous extract of the garlic /J. Pakistan Med. Assoc. 10 , 237 (1982)/. In the case of the garlic as well as other oil-containing plants, the level of the biologically important oils is as high that severe biological effects could occur if these extracts after the extraction were used in a pure state and without any dilution in an amount corresponding to the volume capacity (250 to 400 mg)of an average hard gelatine capsule. It was concluded from this consideration that the specific (particular) oil content of each dose unit should be maintained at such a level that it remains within the biologically acceptable limits, whereas the other part of the oily phase should be filled up with a biologically inert or less effective oil such as e.g. wheat germ oil, sunflower oil, rape-seed oil, sIive oil or soybeam oil. Detailed disclosure of the invention The aim of the invention is to develop compositions containing only natural active ingredients for maintaining and improving the resistance capability of the organism, which contain beneficial, biologically advantageous oils, wherein the actions of the active ingredients are synergestic, It has been found that, for this purpose, an emulsion-form composition can be used, which contains as biologically active component garlic oil, carrot-grist, parsley green-grist, powdered egg-yolk, mistletoe sprout-decoction and hawthorn fruit-decoction, optionally together with other biologically active ingredients of natural origin. The total active ingredient content of the composition according to the invention suitably amounts to 50 to 70 % by mass, however, it may also be higher or less.

In addition to the active ingredients, the compositions of the invention conceivably may contain biologically inert carriers forming the oily or aqueous phase as wel l as additives used in the food industry.

Within the total active ingredient content, the distribution of the above-mentioned six essential active ingredients (as calculated for the total mass) is as follows. 60 to 75 % by mass of garlic oil (dehydrated, prepared in a known manner); 5 to 10 % by mass of carrot-grist (air-dry, with a water content of 4 to 5 %); 17 to 20 % by mass of parsley green-grist (air-dry); 12 to 15 % by mass of powdered egg-yolk (air-dry); 16 to 20 % by mass of an aqueous mistletoe sprout¬

-decoction with a dry material content of 3 to 8 % ; and 10 to 20 % by mass of an aqueous hawthorn fruit-decoction with a dry material content of 2 to 10 % . The oils of plant and animal origin are sensitive to oxidation and rancidity. The usefulness of these compounds is diminished by the autooxidation; thus, it is preferable to add an antioxidant to the compositions for the prevention of becoming rancid. Most pr-eferably, on the preparation of the oily phase, natural substances are employed which contain an antioxidant such as wheat germ oil or soybean oil having a well-known, high tocopherol content.

In the compositions of the invention , the ratio of the aqueous phase to the oily phase is 20 to 30 % related to 20 to 80 % ; this ratio depends upon the nature of the used oils of plant and/or animal origin.

In the compositions of the invention, the aqueous phases are preferably solutions which are obtained during the working-up of plant organs, thus they are rich of mineral salts, tra.ce elements and vitamins.

In the compositions according to the invention, garlic oil is used in the oily phase which, as mentioned above, possesses an anti-bacterial effect and an advantageous action in the prevention of cardiovascular diseases. The dried carrot-grist improves the vitamin supply of the organism; the egg-yolk enhances the mental capacity, improves the condition of the body and as a consequence of its vitamin content, it has a synergistic effect together with the carrot on the development of an adequate vitamin A level of the organism and in the household of the organism concerning the level of the fat-soluble vitamins. The parsley green-powder in itself contains the water-soluble vitamin family and is synergistic with the effect of the garlic oil in the digestive system as well as with the intestinal function-stimulating and gastric juice-increasing action thereof.

The hawthorn fruit-decoction potentiates the cardiovascular actions of the garlic and in itself shows an atherosclerosis-preventing action as well as it presents a source of the vitamins B and C. The mistletoe sprout-decoction in itself has a beneficial effect in preventing the development, of a harmful cel l proIiferation; its heart function-stimulating effect is reinforced by the hawthorn fruit-decoction . According to the process of the invention, the previously prepared aqueous and oily solutions of the active components are mixed and. the thus-obtained mixture is transformed to a stable emulsion in a known manner. The formation of a stable emulsion can be accomplished by using proper additives such as emuIsion stabiIizing agents; however, when the emulsion is prepared in a physical way, i.e. by ultrasonic dispersing, a stable emulsion can also be obtained without adding any chemical additive.

The compositions and the pcocess of the invention are iIlustrated in detail by the aid of the fol lowing non¬-Iimiting ExampIe . ExampIe

For the preparation of 1000g. of- an emulsion, the following components are used: Components g.

Dehydrated garlic oil 440

Dried carrot-grist 20

Wheat germ oiI 120

Propolis, 12 % ethanolic solution 2,8 Egg-yolk (powdered) 80

Cod Iiver oil 20

Mistletoe sprout-decoct i on (with a dry material content of 5 %) 40

Hawthorn fruit-decoction (with a dry material content of 5 %) 40

Camomile flower-decoction (with a dry material content of 8 % ) 52

Parsley green (dried, powdered) 40

Lion's tooth-decoction (with a dry material content of 6 %) 40 Components g.

Grape-seed oil 20

Dill-seed oil 20

Thyme-decoction (with a dry material content of 6 %) 40

Lavender flower-decoction 20

The above components are mixed, then emulsified by using an ultrasound of 20 to 25 kHz with 100 Watt/dm³ output density and the thus-obtained stable emulsion is filled in the usual manner in an amount of 250 mg. each into gelatine capsuIes.

The useful dose is daily 3 times one of the thus-obtained capsules each.

Claims

We c l a im :

1. A composition containing natural active ingredients for maintaining and improving the resistance capability of the organism, which comprises as active ingredient garlic oil, carrot-grist, parsley green-grist, powdered egg-yolk, mistletoe sprout-decoction and hawthorn fruit-decoction, optionally together with other biological materials of natural origin, in the form of a stable emulsion.

2. A composition as claimed in claim 1, which comprises a total active ingredient content of 50 to 70 % by mass .

3. A composition as claimed in claim 1 or claim 2, which comprises as individual active ingredients

60 to 75 % by mass of garlic oil, 5 to 10 % by mass of dried carrot-grist,

7 to 20 % by mass of dry parsley green-grist, 12 to 25 % by mass of powdered egg-yolk, 6 to 20 % by mass of an aqueous mistletoe sprout-decoction with a dry material content of 3 to 8 % by mass and

10 to 20 % by mass of an aqueous hawthorn fruit-decoction with a dry material content of 2 to 10 % by mass as calculated for the total active ingredient content.

4. A composition as claimed in any one of the claims

1 to 3, char ac t e r i zed by a ratio of 20 to 30 % of the aqueous phase and 70 to 80 % , respectively of the oily phase.

5. A process for the preparation of a composition claimed in any one of claims 1 to 4, which comprises mixing the aqueous and oily phase and then forming a stable emulsion in a known way.

6. A process as claimed in claim 5, which comprises forming the emulsion by using chemical stabilizing agents or ultrasound.