Title:
USE OF FOOD MATERIAL FOR TREATING LIFESTYLE-RELATED DISEASES
Document Type and Number:
WIPO Patent Application WO/2015/041235
Kind Code:
A1
Abstract:
[Problem] To provide a safe and efficient food material that is used for treating lifestyle-related diseases, is derived from a natural product, and can be expected to be effective by being taken in through daily life. [Solution] Provided is a green gram protein, which is a food material, for the treatment of lifestyle-related diseases, such as the promotion of adiponectin secretion and the improvement of insulin resistance. The green gram protein is preferably 8Sα globulin.
Inventors:
KOHNO MITSUTAKA (JP)
KITAGAWA SAYURI (JP)
TACHIBANA NOBUHIKO (JP)
MOTOYAMA TAKAYASU (JP)
KITAGAWA SAYURI (JP)
TACHIBANA NOBUHIKO (JP)
MOTOYAMA TAKAYASU (JP)
Application Number:
PCT/JP2014/074513
Publication Date:
March 26, 2015
Filing Date:
September 17, 2014
Export Citation:
Assignee:
FUJI OIL CO LTD (JP)
International Classes:
A61K38/16; A23L1/30; A61K36/00; A61K36/48; A61K38/00; A61P3/06; A61P3/10; A61P5/50
Domestic Patent References:
| WO2013010042A1 | 2013-01-17 |
Other References:
YAO Y. ET AL.: "Antidiabetic activity of Mung bean extracts in diabetic KK-Ay mice", J.AGRIC.FOOD.CHEM., vol. 56, 2008, pages 8869 - 8873
LERER-METZGER M. ET AL.: "Effects of long-term low-glycaemic index starchy food on plasma glucose and lipid concentrations and adipose tissue cellularity in normal and diabetic rats", BR. J.NUTR., vol. 75, 1996, pages 723 - 732
YUSUKE SAITO ET AL.: "Antioxidant and Inhibitory Activity on a-Amylase and a-Glucosidase in Legume Polyphenols", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 54, 2007, pages 563 - 567
LERER-METZGER M. ET AL.: "Effects of long-term low-glycaemic index starchy food on plasma glucose and lipid concentrations and adipose tissue cellularity in normal and diabetic rats", BR. J.NUTR., vol. 75, 1996, pages 723 - 732
YUSUKE SAITO ET AL.: "Antioxidant and Inhibitory Activity on a-Amylase and a-Glucosidase in Legume Polyphenols", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 54, 2007, pages 563 - 567
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