Title:
AGENT FOR IMPROVING CAROTENOID BALANCE IN BLOOD
Document Type and Number:
WIPO Patent Application WO/2017/195504
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide an agent, food and beverage for improving a carotenoid balance in blood by increasing the blood level of normally non-present xanthophylls while inhibiting a decrease in the blood level of normally present carotenoids. It is possible to increase the blood level of normally non-present xanthophylls having high antioxidant properties while inhibiting a decrease in the blood level of normally present carotenoids, by combining: (A) at least one member selected from the group consisting of capsanthin, capsorubin, capsanthone, cucurbitaxanthin A, astaxanthin, mytiloxanthin, and fatty acid esters thereof; (B) at least one member selected from the group consisting of zeaxanthin, β-cryptoxanthin, lutein, and fatty acid esters thereof; (C) at least one member selected from the group consisting of β-carotene, α-carotene, and lycopene; and (D) at least one member selected from the group consisting of vitamin E, vitamin C, and vitamin C derivatives.
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Inventors:
NISHINO AZUSA (JP)
Application Number:
PCT/JP2017/014126
Publication Date:
November 16, 2017
Filing Date:
April 04, 2017
Export Citation:
Assignee:
GLICO NUTRITION CO LTD (JP)
International Classes:
A23L33/105; A23L2/52; A23L33/10; A23L33/15; A61K31/015; A61K31/12; A61K31/122; A61K31/215; A61K31/355; A61K31/375; A61P3/02
Domestic Patent References:
| WO2015046365A1 | 2015-04-02 | |||
| WO2016035790A1 | 2016-03-10 |
Foreign References:
| JP2008532492A | 2008-08-21 | |||
| JP2009517043A | 2009-04-30 |
Other References:
PARK, JIHYUN ET AL.: "Changes in carotenoids, ascorbic acids, and quality characteristics by the pickling of paprika (Capsicum annuum 1.) cultivated in Korea", J. FOOD SCI., vol. 76, 2011, pages C1077, XP055438903
BALCERCZYK, ANETA ET AL.: "Enhanced antioxidant capacity and anti-ageing biomarkers after diet micronutrient supplementation", MOLECULES, vol. 19, 2014, pages 14794 - 14808, XP055438904
NISHINO, AZUSA ET AL.: "Accumulation of Paprika Carotenoids in Human Plasma and Erythrocytes", J. OLEO SCI., vol. 64, no. 10, 2015, pages 1135 - 1142, XP055438905
ETOH, HIDEO ET AL.: "Carotenoids in human blood plasma after ingesting paprika juice", BIOSCI. BIOTECHNOL. BIOCHEM., vol. 64, no. 5, May 2000 (2000-05-01), pages 1096 - 1098, XP055438907
HIDEKO NIHEI ET AL.: "Paprika Xanthophyll ga Kecchu no Kosankaryoku to Sanka Stress ni Oyobosu Eikyo", JAPANESE JOURNAL OF PHYSICAL FITNESS AND SPORTS MEDICINE, vol. 64, 2015, pages 612, XP009516549, ISSN: 0039-906X
PEREZ-GALVEZ, ANTONIO ET AL.: "Incorporation of carotenoids from paprika oleoresin into human chylomicrons", BRITISH JOURNAL OF NUTRITION, vol. 89, no. 6, June 2003 (2003-06-01), pages 787 - 793, XP055438908
ANONYMOUS: "Aka Paprika Yurai no Kenko Sozai 'PapriX' = [A healthy material derived from red paprika “PapriX”", JAPAN FOOD SCIENCE, vol. 55, no. 7, 5 July 2016 (2016-07-05), pages 20 - 23, XP009515462, ISSN: 0368-1122
BALCERCZYK, ANETA ET AL.: "Enhanced antioxidant capacity and anti-ageing biomarkers after diet micronutrient supplementation", MOLECULES, vol. 19, 2014, pages 14794 - 14808, XP055438904
NISHINO, AZUSA ET AL.: "Accumulation of Paprika Carotenoids in Human Plasma and Erythrocytes", J. OLEO SCI., vol. 64, no. 10, 2015, pages 1135 - 1142, XP055438905
ETOH, HIDEO ET AL.: "Carotenoids in human blood plasma after ingesting paprika juice", BIOSCI. BIOTECHNOL. BIOCHEM., vol. 64, no. 5, May 2000 (2000-05-01), pages 1096 - 1098, XP055438907
HIDEKO NIHEI ET AL.: "Paprika Xanthophyll ga Kecchu no Kosankaryoku to Sanka Stress ni Oyobosu Eikyo", JAPANESE JOURNAL OF PHYSICAL FITNESS AND SPORTS MEDICINE, vol. 64, 2015, pages 612, XP009516549, ISSN: 0039-906X
PEREZ-GALVEZ, ANTONIO ET AL.: "Incorporation of carotenoids from paprika oleoresin into human chylomicrons", BRITISH JOURNAL OF NUTRITION, vol. 89, no. 6, June 2003 (2003-06-01), pages 787 - 793, XP055438908
ANONYMOUS: "Aka Paprika Yurai no Kenko Sozai 'PapriX' = [A healthy material derived from red paprika “PapriX”", JAPAN FOOD SCIENCE, vol. 55, no. 7, 5 July 2016 (2016-07-05), pages 20 - 23, XP009515462, ISSN: 0368-1122
Attorney, Agent or Firm:
TANAKA, Junya et al. (JP)
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