WO2023112973A1 - Proanthocyanidin-containing dyslipidemia improver, and functional foods, quasi-drugs, and drugs containing proanthocyanidin-containing dyslipidemia improver - Google Patents

Abstract

Provided is a dyslipidemia improver that exhibits an improved storability and use sensation, and that can, in fewer number of intakes, realize the same effects as the dyslipidemia-improving action obtained by the intake of a proanthocyanidin a particular number of times.　The dyslipidemia improver is composed of a proanthocyanidin and a use sensation enhancer, wherein the use sensation enhancer has a free catechin blended with a cyclic oligosaccharide. Also provided are functional foods, quasi-drugs, and drugs that contain this dyslipidemia improver.

Description

Dyslipidemia-improving agents containing proanthocyanidins, and functional foods, quasi-drugs and pharmaceuticals containing such dyslipidemia-improving agents

The present invention relates to dyslipidemia-improving agents containing proanthocyanidins, and functional foods, quasi-drugs, and pharmaceuticals containing the dyslipidemia-improving agents.

Conventionally, proanthocyanidins have been used as food ingredients to improve the condition in which the levels of cholesterol and triglycerides dissolved in the blood are abnormally higher than the standard values (hereinafter referred to as dyslipidemia).

Proanthocyanidins are a type of polyphenols consisting of a structure in which multiple flavan-3-ols are linked, and are contained in leaves, fruits, barks, etc. of various plants. While proanthocyanidins are avoided as an astringent component, they are used in foods and quasi-drugs as they are effective for dyslipidemia because they have functions as lipase inhibitors and antioxidants. (For example, Patent Document 1.).

JP-A-2006-16367

Proanthocyanidins have the advantage of being able to exhibit lipase inhibition and antioxidant effects within a short period of time once they are absorbed into the body.

However, these effects do not last for a long period of time, and it was necessary to retake them every few hours in order to obtain a sufficient dyslipidemia improvement effect.

In addition, the formulated proanthocyanidins are sometimes already oxidized before ingestion, and in this case, the above-mentioned effects are lost, and the storage is poor. Evil was considered a problem.

The present invention has been made in view of such circumstances, and can express an effect equivalent to the dyslipidemia improvement effect obtained by taking a predetermined number of times of proanthocyanidins with a smaller number of times of taking, and has storage stability and To provide a dyslipidemia-ameliorating agent with improved usability by improving astringency when ingested.

The present invention also provides functional foods, quasi-drugs, and pharmaceuticals containing the same dyslipidemia-improving agent.

In order to solve the above-mentioned conventional problems, the dyslipidemia-improving agent according to the present invention is (1) a dyslipidemia-improving agent composed of proanthocyanidin and an agent for improving the feeling of use, wherein the agent for improving the feeling of use is , free catechin and cyclic oligosaccharide.

In addition, the dyslipidemia improving agent according to the present invention also has the following characteristics.
(2) The proanthocyanidin is a mixture of proanthocyanidins derived from at least two plant materials selected from acacia bark, cinnamon and hemp seed.
(3) The proanthocyanidin contains a polymer structure of 2 to 8 flavan-3-ols and has a molecular weight of 500 to 2,500.
(4) The dosage form is powder, fine granules, granules, hard capsules or tablets.

In addition, the functional food according to the present invention contains (5) the above-mentioned dyslipidemia improving agent.

In addition, the quasi-drug according to the present invention contains (6) the above-mentioned dyslipidemia improving agent.

In addition, the drug according to the present invention contains (7) the above-mentioned dyslipidemia improving agent.

According to the dyslipidemia-improving agent according to the present invention, the dyslipidemia-improving agent is composed of proanthocyanidins and an agent for improving the feeling of use, and the agent for improving the feeling of use contains a free catechin and a cyclic oligosaccharide. Therefore, a dyslipidemia-improving agent capable of exhibiting an effect equivalent to the dyslipidemia-improving action obtained by taking proanthocyanidins a predetermined number of times with a smaller number of times of ingestion and having improved storage stability and usability is provided. can do.

In addition, if the proanthocyanidins are a mixture of proanthocyanidins derived from at least two plant materials selected from acacia bark, cinnamon, and hemp seeds, the dyslipidemia-improving action derived from proanthocyanidins is more consistent. can enjoy.

In addition, if the proanthocyanidin contains a polymer structure of 2 to 8 flavan-3-ols and has a molecular weight of 500 to 2500, the proanthocyanidin-derived dyslipidemia improving effect is more consistent. can enjoy.

In addition, if the dosage form is powder, fine granules, granules, hard capsules or tablets, the dosage form suitable for the age group of the ingestor, such as young people to the elderly, and the usage environment of the ingestor, such as whether or not it is portable. Ingestion of the dyslipidemia improving agent can be performed.

In addition, since the functional food according to the present invention contains the above-mentioned dyslipidemia-improving agent, it is possible to provide a dyslipidemia-improving agent that can be handled as a functional food.

In addition, since the quasi-drug according to the present invention contains the above-mentioned dyslipidemia-improving agent, it is possible to provide a dyslipidemia-improving agent that can be handled as a quasi-drug.

In addition, since the pharmaceutical according to the present invention contains the above-mentioned dyslipidemia-improving agent, it is possible to provide a dyslipidemia-improving agent that can be handled as a pharmaceutical.

It is explanatory drawing which shows the result of a stability evaluation test. It is explanatory drawing which shows the result of the sustainability confirmation test. It is explanatory drawing which shows the result of the intraoral irritation|stimulation confirmation test. FIG. 3 is an explanatory diagram showing test results regarding the presence or absence of constituent components of a feel-enhancing agent. FIG. 2 is an explanatory diagram showing the results of a test in which differences in the origin of proanthocyanidins were investigated. FIG. 4 is an explanatory diagram showing the test results of free catechin, which is a feel-enhancing agent. FIG. 4 is an explanatory diagram showing test results regarding differences in tea leaves as free catechin sources.

The present invention relates to a dyslipidemia-improving agent, and in particular, a dyslipidemia-improving agent composed of proanthocyanidins and an agent for improving the feeling of use, wherein the agent for improving the feeling of use contains free catechin and a cyclic oligosaccharide. It relates to a dyslipidemia improving agent characterized by:

Conventionally, proanthocyanidins have functions as lipase inhibitors and antioxidants, so they have been added to foods and quasi-drugs for the purpose of improving and preventing dyslipidemia.

However, the use of proanthocyanidins alone did not sufficiently improve dyslipidemia.

The present inventors believe that the reason for this is that proanthocyanidins react with digestive enzymes during the process of being absorbed into the body, or lose their action within a short period of time as they are metabolized. In addition, we believe that one of the reasons is that even if it is formulated, its action is impaired by oxidation before it is ingested.

And the present inventors have found that, when used in combination with a given composition, the lipase inhibitory action and antioxidant action of proanthocyanidins ingested into the body are expressed for a longer time than when used alone, and dyslipidemia is more easily treated. I thought it could be improved.

The present invention has been completed based on such ideas and findings from long-term biochemical research, and is a dyslipidemia improving agent composed of proanthocyanidins, a feeling-improving agent, and the feeling of use. The improver is characterized by blending free catechin and cyclic oligosaccharide. The above description of the idea is provided for the purpose of understanding the present invention, and is the mechanism assumed by the present inventors at present. Therefore, it should be noted that it does not necessarily guarantee the correct mechanism and does not affect the patentability of the present invention.

Here, the dyslipidemia-improving action means that LDL cholesterol in the blood is 140 mg/dL or more, HDL cholesterol is less than 40 mg/dL, or triglycerides in the fasting state (for example, no food for 10 hours or more). It refers to a drug that prevents or improves the condition in which is 150 mg/dL or more.

By improving dyslipidemia, it is possible, for example, to remove plaque formed on the inner wall of blood vessels and prevent plaque formation. Since plaque clogs blood vessels and causes myocardial infarction and cerebral infarction, improving dyslipidemia can prevent these developments.

Proanthocyanidins, which have an action to improve dyslipidemia, form a carbon bond between the C-4 position of the flavan skeleton of flavan-3-ols and the C-8 position of the flavan skeleton of other flavan-3-ols. It is a compound whose basic skeleton is a structure in which a plurality of Proanthocyanidins are a kind of polyphenols and are contained in leaves, fruits, barks, etc. of various plants. Flavan-3-ols are a group of flavonoids having a 2-phenyl-3,4-dihydro-2H-chromen-3-ol skeleton, such as (±)-catechin and (-)-epicatechin.

Proanthocyanidins exist in various structures in plants due to modifications such as galloyl groups and sugars. Although the structure of the proanthocyanidin according to the present embodiment is not particularly limited, it preferably contains a polymer structure of 2 to 8 flavan-3-ols and has a molecular weight of 500 to 2,500. If the molecular weight is less than 500, the dyslipidemia-improving action derived from proanthocyanidins cannot be fully enjoyed. On the other hand, when it is composed of 9 or more flavan-3-ols or has a molecular weight of more than 2500, although the effect of improving dyslipidemia can be fully enjoyed, even if it is used in combination with a feeling improver It is not suitable because it cannot sufficiently prevent oxidation or reliably reduce astringency.

The origin of proanthocyanidins is not particularly limited, but proanthocyanidins derived from plant materials such as acacia bark, cinnamon, and hemp seeds have a polymeric structure of 2 to 8 flavan-3-ols. , and a large amount of proanthocyanidins having a molecular weight of 500 to 2,500.

In addition, according to experiments conducted by the inventors, proanthocyanidins obtained from any two types of plant materials out of acacia bark, cinnamon, and hemp seeds are higher than when using proanthocyanidins obtained from one type of plant material. It has been found that a stronger dyslipidemia-improving effect is exhibited when used in combination with proanthocyanidins. Furthermore, it has been found that when proanthocyanidins obtained from three kinds of proanthocyanidins are mixed and used, a stronger dyslipidemia ameliorating effect is exhibited than when two kinds of proanthocyanidins are used.

The usability improver is an agent for improving the usability felt when proanthocyanidins are ingested. A decrease in the feeling of use due to the cumbersome handling required to prevent it (hereinafter referred to as "handling difficulty"), and the need to take multiple doses per day in conventional proanthocyanidin formulations Decreased feeling of use due to complexity (hereinafter referred to as "non-sustainability of improvement effect"), decrease of feeling of use due to difficulty in swallowing due to astringency of proanthocyanidins when taken orally (hereinafter referred to as "oral irritation It is an agent for improving and improving various factors that reduce the feeling of use.

The usability improver consists of at least free catechin and cyclic oligosaccharide.

Free catechins are unpolymerized monomeric catechins, and are collectively referred to as (-)-catechin, (-)-epicatechin, (-)-gallocatechin, and (-)-epigallocatechin. In particular, it is preferable to contain either (-)-epicatechin or (-)-epigallocatechin as the free catechin.

(-)-Epicatechin and (-)-Epigallocatechin have a bitter taste, but the aftertaste is slightly sweet. If these are added to the feeling-improving agent, it becomes possible to reduce the astringent taste of proanthocyanidins and suppress the astringent taste when taken orally.

According to experiments conducted by the inventors, if at least either (-)-epicatechin or (-)-epigallocatechin is added as a free catechin to a feel-enhancing agent, other monomeric catechins It has been clarified that the feeling of use of the dyslipidemia improving agent is improved compared to the case where only the similar is blended. That is, it is possible to reliably improve and improve various factors that reduce the feeling of use, such as difficulty in handling, non-sustainability of improving action, and irritation in the oral cavity.

The free catechin is preferably a mixture of free catechins obtained from at least two types of tea leaves selected from green tea leaves, roasted tea leaves, and black tea leaves.

According to the experiments conducted by the inventors, when free catechins obtained from one kind of tea leaves selected from green tea leaves, roasted tea leaves, and black tea leaves are blended into the usability improver, any two kinds of tea leaves It has been clarified that a higher dyslipidemia ameliorating effect is exhibited when the obtained free catechins are mixed and used. It has also been clarified that when free catechins obtained from three kinds of tea leaves are mixed and used, they show substantially the same dyslipidemia improvement effect as the two kinds.

Cyclic oligosaccharide is a general term for oligosaccharides having a cyclic structure, and is a polysaccharide in which a plurality of glucoses are linked in a ring. More specifically, α-cyclodextrin consisting of six glucoses, β-cyclodextrin consisting of 7 glucoses, γ-cyclodextrin consisting of 8 glucoses, and the like. Any of the above cyclodextrins may be employed as the cyclic oligosaccharide according to the present embodiment.

Cyclic oligosaccharides have a structure in which the inside of the cyclic structure is hydrophobic and the outside is hydrophilic. Due to such a structure, cyclic oligosaccharides incorporate poorly water-soluble molecules within the cyclic structure and exhibit water solubility due to the hydrophilic action on the outside.

The above-mentioned free catechins and cyclic oligosaccharides can improve the storage stability of proanthocyanidins and reduce astringency when used alone, but when used together, these effects can be further enhanced.

On the other hand, it is necessary to use free catechins and cyclic oligosaccharides in combination in order to achieve an effect equivalent to the dyslipidemia-improving effect obtained by taking proanthocyanidins a predetermined number of times with a smaller number of intakes.

The dosage form of the dyslipidemia improving agent according to the present embodiment is not particularly limited, and any dosage form such as powder, fine granules, granules, soft capsules, hard capsules, jelly-like, gummy-like, liquid or tablet can be selected. can do. In particular, powders, fine granules, granules, hard capsules, or tablets can prevent the interior of the dyslipidemia improving agent from coming into contact with air, thereby preventing deterioration due to oxidation and further increasing storage stability.

In addition, the dyslipidemia improving agent according to the present embodiment can also contain excipients, additives, auxiliary ingredients, etc. according to product design, in addition to proanthocyanidins and usability improvers.

As excipients, for example, in the case of solid formulations, lactose, crystalline cellulose, starch, and the like can be used. Examples of additives include stabilizers, sweeteners, antioxidants, flavoring agents, coloring agents, and preservatives. In addition, auxiliary ingredients include ingredients that impart further functions to the dyslipidemia-improving agent and enhance the improvement of dyslipidemia. Examples include dietary fiber, soybean protein, carotenoids, and the like. can be done.

The above-mentioned antihypertensive agent can be used by blending it with functional foods, quasi-drugs, and pharmaceuticals.

Here, the functional food in the present invention is a concept that includes general food that does not contain pharmaceutical ingredients and is said to contribute to the maintenance and promotion of health. It includes general foods such as so-called supplements, and foods with health claims such as foods for specified health uses, foods with nutrient claims, and foods with function claims.

In addition, quasi-drugs have a mild effect on the human body and are designated by the Minister of Health, Labor and Welfare. Examples include designated quasi-drugs sold at pharmacies or drug stores.

Pharmaceuticals are intended to be used for the diagnosis, treatment, or prevention of diseases. and OTC drugs that are available.

Thus, according to the above-described dyslipidemia-improving agent, an effect equivalent to the dyslipidemia-improving action obtained by ingesting a predetermined number of proanthocyanidins can be expressed with a smaller number of times of ingestion, and storage stability and usability are improved. It is possible to provide a dyslipidemia improving agent that improves In addition, the description of each structure mentioned above is an example of this invention, and is not limited to these.

From Here Hereinafter, the dyslipidemia improving agent according to the present embodiment will be further described with reference to actual production examples and results of effect confirmation tests.

[1] Verification test of dyslipidemia-improving agent (1-1) Preparation of dyslipidemia-improving agent They were mixed to obtain a test formulation (food). The test formulation (food) was in the form of granules with a total amount of 1.5 g. Hereinafter, test formulations containing usability enhancers are referred to as sample formulations.

For comparison, a comparative formulation (food) consisting of proanthocyanidins and excipients was also prepared. The formulations of sample formulations and comparative formulations are as shown in Table 1 below. In the table, the origin or substance name of each component is shown in parentheses. For proanthocyanidins, the blending amount as an acacia bark extract is shown. Acacia bark extract contains more than 600 mg/g of proanthocyanidins. Green tea leaves and roasted tea leaves in the table mainly indicate the amount of the free catechin source. Green tea leaves generally contain about 50 to 55 mg/g of free catechins, and hojicha leaves generally contain about 12 to 15 mg/g of free catechins.

(1-2) Stability evaluation test of dyslipidemia improving agent In the stability evaluation test, the stability of the prepared preparation was evaluated by focusing on the change in color tone of the preparation over time and the difficulty of handling. A sample formulation and a control formulation exposed to fluorescent light (40000 lux) at °C for 3 months were submitted for testing. For the evaluation, 10 men and women (ages 20 to 60) who have been involved in product prototyping and sensory evaluation for many years at an OEM manufacturing facility for health foods were selected as panelists, and color tone was visually evaluated. There are four levels of color tone (1: almost no color change, 2: slight color change, 3: color change, 4: considerable change). An average value was obtained. The results are shown in FIG.

In addition, each of the 10 panelists was trained in a preliminary test conducted prior to the test so that the degree of color tone evaluation by visual observation was roughly the same by referring to a predetermined color sample of the same color system. there is

As shown in Figure 1, the comparison tablet resulted in a larger color change than the sample formulation containing the usability improver. In other words, it was shown that the usability enhancer improved the stability of the sample preparation, in other words, improved the handling difficulty.

(1-3) Confirmation test of dyslipidemia-improving action by dyslipidemia-improving agent (less than 30 minutes before dinner) for 4 weeks, and the blood LDL cholesterol level was evaluated by collecting blood. In addition, the comparative formulation shown in Table 1 was continuously taken three times a day (30 minutes before each meal) or once a day (30 minutes before dinner) for 4 weeks, and the blood LDL cholesterol level was evaluated by collecting blood. . The results are shown in FIG.

As shown in Figure 2, the blood LDL cholesterol level decreased the most when the sample formulation containing the usability improver was continuously ingested once a day (30 minutes before dinner). In other words, it was shown that the usability-improving agent provides an effect equivalent to or greater than that obtained when the comparative formulation is ingested three times a day (30 minutes before each meal), even with a small number of ingestions. In other words, a non-sustainable improvement in amelioration of dyslipidemia was shown.

(1-4) Oral irritation confirmation test (astringency sensory evaluation test)
The proanthocyanidins contained in the sample preparations are components with strong astringent and astringent tastes, and when added to foods, etc., it is known that the strongly irritating astringent and astringent tastes cause an unpleasant taste. In the astringency sensory evaluation test, 10 men and women (ages 20 to 60) who have been engaged in product prototyping and sensory evaluation for many years at an OEM manufacturing facility for health foods were selected as panelists to evaluate the odor and taste. .

Regarding the evaluation of astringency, since there are no objective evaluation methods, intensity units or scales, or standard substances, panelists were asked to rate the astringency on a 5-point scale (0 points: no astringency, 1 point: slightly astringent taste). 2 points: feel astringent but can drink without difficulty, 3 points: feel strong astringency and are difficult to drink, 4 points: feel extremely strong astringency and cannot drink.). The evaluation values were aggregated and the average value was obtained. Each panelist was allowed to appropriately ingest the preparation for comparison when confirmation of the standard of astringency was required.

In addition, in a preliminary sensory test conducted prior to the sensory test, each of the 10 panelists was given proanthocyanidins as an astringent component and diluted with various balances. Training is carried out so that the The results of astringency evaluation are shown in FIG.

As shown in Fig. 3, the comparative tablet had a stronger astringent taste than the sample formulation containing the usability improver. That is, it was shown that the astringent taste of proanthocyanidins in the sample formulation was alleviated by the usability improver, and the ease of drinking of the formulation was improved.

[2] Investigation of the relationship between the difference in the constituent components and the dyslipidemia-improving action (2-1) Effect confirmation test in the absence of the constituent components of the usability improver Next, the free catechin that constitutes the usability improver (derived from green tea leaves, derived from hojicha leaves) and cyclic oligosaccharides (β-cyclodextrin) were confirmed. In this test, for comparison, a formulation with a basic formula and a formulation containing no usability improver were also tested. Table 2 shows the formulations of the four samples tested. In the table, the origin or substance name of each component is shown in parentheses. Proanthocyanidins in the table indicate the compounding amount as an acacia bark extract. Green tea leaves and roasted tea leaves in the table mainly indicate the blending amount of each tea leaf powder as a source of free catechins.

In addition, in the effect confirmation test (human test), 10 male and female subjects (20 to 60 years old, blood LDL cholesterol level less than 140 mg/dL) were given a formulation prepared with the composition shown in Table 2 once a day. (30 minutes before dinner) Continuous ingestion for 12 weeks. The effect was confirmed by collecting blood before ingestion, 4 weeks, 8 weeks and 12 weeks after ingestion and measuring the blood LDL cholesterol level. The results are shown in FIG.

The subjects were 10 subjects (5 males and 5 females) in a group (hereinafter referred to as a test group) ingesting the basic prescription A1 of the dyslipidemia improving agent according to this example, and a group in which the comparative sample X1 was ingested. (hereinafter referred to as X1 group.) 10 people (5 men, 5 women), and 10 people (5 men, 5 women) in the group ingesting comparative sample X2 (hereinafter referred to as X2 group). 10 people (5 males, 5 females) were randomly assigned to a group to receive sample X3 (hereinafter referred to as X3 group) from males and females satisfying the condition of a blood LDL cholesterol level of less than 140 mg/dL. Groups X1 to X3 are also collectively referred to as a comparison group in the following description.

As shown in Figure 4, the test group showed a decrease in the blood LDL cholesterol level, but in the comparison group, the decrease in the blood LDL cholesterol level was about 1/4 to 1/3 of the test group. In other words, it was shown that the dyslipidemia-ameliorating agent containing both the free catechin and the cyclic oligosaccharide is more effective in improving the dyslipidemia.

(2-2) Investigation of effects due to different origins of proanthocyanidins Next, it was confirmed whether differences in the origins of proanthocyanidins caused differences in the dyslipidemia improving effect. In this test, for comparison, a formulation with a basic formula and a formulation containing no usability improver were also tested. Table 3 shows the formulations of the four samples tested. P1 shown in Table 3 is the same basic prescription as A1 in Table 2 described above. In the table, the origin or substance name of each component is shown in parentheses. In addition, proanthocyanidins in the table indicate the amount of acacia bark extract, cinnamon powder, and hemp seed extract for acacia, cinnamon, and hemp seed. Furthermore, green tea leaves and roasted tea leaves in the table mainly indicate the blending amounts of each tea leaf powder as the source of free catechins.

In addition, human tests were conducted according to the method described above. The P1 group ingested the basic prescription P1 was defined as the test group, and the P2 to P7 groups ingested the comparative samples P2 to P7 were defined as the comparison groups. The results are shown in FIG.

As shown in FIG. 5, the P2 group ingested the comparative sample P2 containing only cinnamon-derived proanthocyanidins and the P3 group ingesting the comparative sample P3 containing only hemp seed-derived proanthocyanidins had blood LDL Compared with the P1 group, which received the basic formula P1 containing proanthocyanidins derived from acacia, the same change in cholesterol level was shown. Comparative samples P4 and P5 containing two types of proanthocyanidins selected from proanthocyanidins derived from acacia, proanthocyanidins derived from cinnamon, and proanthocyanidins derived from hemp seeds, although the total amount of proanthocyanidins is the same as that of the basic formulation P1. The blood LDL cholesterol levels in the P4 to P6 groups, which received P6, decreased more than the P1 group. Furthermore, the total amount of proanthocyanidins was the same as in the basic formula P1, but the P7 group, which was given a comparative sample P7 containing acacia-derived proanthocyanidins, cinnamon-derived proanthocyanidins, and hemp seed-derived proanthocyanidins, showed a It was shown that the blood LDL cholesterol level decreased more than the ~P6 group. In other words, it was shown that the effect of improving dyslipidemia is enhanced by combining multiple proanthocyanidins of different origins.

(2-2) Investigation of effects due to differences in catechins As shown in Table 1-3, in the basic formulation, green tea leaves and roasted tea leaves are selected as sources of free catechins, which are constituents of the feel-enhancing agent. . Tea leaves contain (-)-catechin, (-)-epicatechin, (-)-gallocatechin, and (-)-epigallocatechin as free catechins. A study was conducted to see if the highest improvement effect was shown for abnormal symptoms. Table 4 shows the formulations of the four samples tested. In the table, the origin or substance name of each component is shown in parentheses. For proanthocyanidins, the blending amount as an acacia bark extract is shown.

In addition, human tests were conducted according to the method described above. As shown in Table 4, C1 group ingested sample C1 containing epicatechin as free catechin, C2 group ingesting sample C2 containing epigallocatechin as free catechin, and other The C3 and C4 groups, which received samples C3 and C4 containing catechin, were compared and examined. In addition, other catechins A and B are arbitrary catechins that are not free catechins. The results are shown in FIG.

As shown in FIG. 6, in the C1 group and the C2 group ingesting either epicatechin or epigallocatechin as free catechins, the blood LDL cholesterol level decreased favorably over the period of ingestion. was done. Changes in blood LDL cholesterol levels in groups C1 and C2 in FIG. 6 were equivalent to those in group A1 ingesting the basic formulation A1 described with reference to FIG. On the other hand, the reduction in blood LDL cholesterol levels in the C3 and C4 groups was only slight, and a favorable improvement effect on dyslipidemia could not be confirmed. From the above, it was confirmed that epicatechin and epigallocatechin, which are free catechins, function as feel-enhancing agents that improve the feeling of use of dyslipidemia-improving agents.

(2-2) Investigation of the effects of different tea leaves As shown in Table 1-3, in the basic formulation, green tea leaves and roasted tea leaves were selected as free catechin sources, which are constituents of the feel-enhancing agent. . Since catechins contained in tea leaves are easily affected by fermentation, we investigated how different tea leaves affect the improvement effect of dyslipidemia. Table 5 shows the formulations of the seven samples tested. In the table, the origin or substance name of each component is shown in parentheses. In addition, proanthocyanidins in the table indicate the compounding amount as an acacia bark extract. Furthermore, green tea leaves, roasted tea leaves, and black tea leaves in the table mainly indicate the amounts of the respective tea leaf powders as free catechin sources. Black tea leaves generally contain about 9 to 11 mg/g of free catechins.

In addition, human tests were conducted according to the method described above. As shown in Table 5, group D1 ingested sample D1 in which green tea was selected as the source of free catechins, group D2 ingested sample D2 in which hojicha was selected as the source of free catechins, and group D2 ingested green tea as the source of free catechins. Group D3, who ingested selected sample D3, had the same total amount of free catechins as samples D1 and D2, but samples D4 and D4, in which two types of free catechin sources were selected from among green tea, hojicha, and black tea. D4-D6 groups ingested D6, and the total amount of free catechins is the same as samples D1 and D2, but sample D7 was selected from three sources of free catechins: green tea, roasted tea, and black tea. The D7 group was compared and examined. Sample D4 has the same formulation as basic formulation A1 in Table 2. The results are shown in FIG.

As shown in FIG. 7, the D1 group ingested sample D1 in which only green tea leaves were selected as the free catechin source, the D2 group ingested sample D2 in which only hojicha leaves were selected as the free catechin source, and the free Group D3, ingesting sample D3, in which only black tea leaves were selected as the source of catechins, was superior to group D4, ingesting sample D4, in which two kinds of free catechins, green tea leaves and roasted tea leaves, were selected as the same source of free catechins as in basic prescription A1. However, no reduction in blood LDL cholesterol levels was observed. In addition, in the D5 and D6 groups, sample D5 in which two types of free catechin sources, green tea leaves and black tea leaves, were selected, and sample D6, in which two types of free catechin sources, hojicha leaves and black tea leaves, were selected, were ingested. , showed a reduction in blood LDL cholesterol levels equivalent to that of the D4 group. Furthermore, in the D7 group, which was given sample D7, which was selected from green tea leaves, hojicha leaves, and black tea leaves, as free catechin sources, the blood LDL cholesterol level was shown to decrease more than the D4 to D6 groups. was done. That is, by combining a plurality of different tea leaves as a free catechin source as a usability improving agent, the usability is improved in improving dyslipidemia, that is, dyslipidemia improving effect without increasing the amount of proanthocyanidin was shown to improve.

As described above, according to the dyslipidemia improving agent according to the present embodiment, it is composed of proanthocyanidins and a feel-improving agent, and free catechins and cyclic oligosaccharides are added as the feel-improving agent. , the dyslipidemia-improving agent effect can be expressed with a smaller amount of proanthocyanidin, and an easy-to-drink dyslipidemia-improving agent with reduced bitterness can be provided.

Finally, the description of each embodiment described above is an example of the present invention, and the present invention is not limited to the above-described embodiments. Therefore, it goes without saying that various modifications other than the above-described embodiments can be made in accordance with the design and the like within the scope not departing from the technical idea of the present invention.

Claims (7)

A dyslipidemia improving agent comprising a proanthocyanidin and a usability improving agent,
An agent for improving dyslipidemia, wherein the agent for improving the feeling of use comprises a mixture of free catechin and cyclic oligosaccharide. The dyslipidemia improving agent according to claim 1, wherein the proanthocyanidins are a mixture of proanthocyanidins derived from at least two plant materials selected from acacia bark, cinnamon, and hemp seeds. The dyslipidemia-improving agent according to claim 1 or 2, wherein the proanthocyanidin contains a polymer structure of 2 to 8 flavan-3-ols and has a molecular weight of 500 to 2,500. The dyslipidemia improving agent according to any one of claims 1 to 3, characterized in that the dosage form is powder, fine granules, granules, hard capsules or tablets. A functional food comprising the dyslipidemia improving agent according to claims 1 to 4. A quasi-drug comprising the dyslipidemia improving agent according to claims 1 to 4. A pharmaceutical comprising the dyslipidemia improving agent according to claims 1 to 4.

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