JP2004018512A - Poor circulation-improving composition and use of cacao bean processed product for producing the poor circulation-improving composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a means for simply and safely improving bloodstream disorder and, more widely, poor circulation which seems to be caused by incontinence, etc., of the autonomic nervous system, including hypofunction of the nerve which exists in the skin and feels temperature. <P>SOLUTION: A poor circulation-improving composition contains a cacao bean processed product. The cacao bean processed product has a more excellent poor circulation-improving effect when compared with that of coffee, green tea or the like. Components derived from the cacao bean are expected to have a bloodstream disorder-improving effect, such as a vasodilating effect, and to simultaneously have a diuretic effect brought about by the above effects. Further, the cacao bean processed product richly contains iron and magnesium which seem to be such nutrients as effective for improving the poor circulation in middle and long terms and, additionally, the product is expected that it reduces stresses by stabilization of a mental state due to a relaxing effect. Thus, the cacao bean processed product is thought to have the ideal poor circulation-improving effect which is brought about not only by each of components of the product, but also by the components as a whole. <P>COPYRIGHT: (C)2004,JPO

Description

【００４０】
上記のようにしてサーモグラフィーにより体表面温度の上昇程度およびその持続時間を評価したところ、表１のとおり、本発明のカカオ豆加工物を含むココアが優れた冷え性改善効果を奏することが示された。試験では、ココアの効果が緑茶のそれとほぼ同等な例（Ｗ．Ｔ．）やコーヒーの効果と同等の例（Ｔ．Ｍ．）、或いは緑茶の方がやや優れた例（Ｉ．Ｍ．）等の若干の例外も見受けられたが、被験者の殆どがカカオ豆加工物の摂取により最も優れた冷え性の改善を経験した。
【００４１】
また、図１からは、体表面温度の試験において、当該試験飲料の飲用後の体表面温度推移が解るが、総じて、被験者は試験飲料の飲用後５分前後に一旦、体表面温度が低下する。その後、１０分から２０分後にかけて熱いものを摂取した影響等で体表面温度が上昇するが、本発明のカカオ豆加工物を含むココアの場合その上昇を維持する時間が長く、また、飲用後４０分程度で再度、体表面温度の上昇が観察される。ココアと同様な体表面温度の変化傾向はココア以外でも認められる場合があるが、総じて温度上昇時間が短く、また、カカオ豆加工物で認められる４０分前後の後期体温上昇が観測されないか、観測されても微弱なものに過ぎなかった。特にココア以外の飲料では、飲用開始後約３０分以前には平均の体表面温度が飲用開始前のそれを下回っているが、ココアにおいては飲用後６０分においてもそのような体表面温度の低下が認められなかったことは特筆に値する。
【００４２】
以上の結果から、本発明のカカオ豆加工物が優れた冷え性改善効果を有することが実証された。
【００４３】
【発明の効果】
本発明によれば、実際の冷え性の症状や兆候の改善のみならず、当該冷え性の予防や、特に冷房病ともいわれる外部との温度差が激しい夏季の室内環境に起因する身体等の失調、或いは冬季における室内外の温度差に起因する冷え性も含めて、それらを極めて簡便に改善することができ、したがって、本発明の冷え性改善用組成物は、具体的な冷え性の改善のみならず健常者においてもその健康状態の維持・増進に役立てることができる。
【図面の簡単な説明】
【図１】サーモグラフィーの画像解析に基づく各種温飲料飲用後の体表面温度推移の平均を示す。
【図２】被験者Ｋ．Ａ．におけるサーモグラフィーの測定例の図面代用写真。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a composition for improving cooling performance, particularly to a composition for improving cooling performance characterized by containing a processed cocoa bean product, and further relates to use of the processed cocoa bean product for producing the composition for improving cooling performance.
[0002]
[Prior art]
Conventionally, the number of people suffering from coldness is not small. There are several possible reasons for the chilliness, and it is said that the number of people who complain of chilliness has increased rapidly, especially with the recent rapid changes in living environment.
[0003]
For example, one of the main causes of coldness is that the function of nerves that sense temperature existing in the skin is reduced, and information about the temperature is not effectively transmitted to the brain. In particular, under living conditions with air conditioning and heating in recent years, the temperature inside the living room has become constant throughout the year, but the temperature difference between the room and the outside is remarkable. For this reason, it is said that the body's ability to adapt to the season has also declined, and that the function of the neurotransmitter system for adapting to changes in temperature has also declined by continuing to live with such a rapid temperature difference. Furthermore, it is pointed out that in winter, as in summer, the opportunity to ingest cold beverages and foods has increased, and the temperature regulation function of the internal organs has been reduced.
[0004]
The autonomic nervous system dysfunction due to other factors, that is, the deterioration of the autonomic nervous system and the inability of the autonomic nervous system to transmit a command for controlling the body temperature to each organ of the body are also closely related to the above-mentioned causes. In particular, it is said that the function of the autonomic nervous system is reduced in a stressful environment, and that in women with coldness, it is said that the autonomic nervous system is closely related to the nerve that controls the secretion of female hormones. It is often thought that the balance of the autonomic nerves is disrupted during menopause and chills are induced.
[0005]
A second cause is deterioration of hemodynamics. That is, since the blood does not reach the end of the body due to poor blood flow, the body cools. For example, it is possible that warm blood does not reach the capillaries due to hypotension, and undernutrition or anemia due to overweight diet can promote such hypotension. In addition, blood in the artery warmed by venous congestion cools before it reaches the whole body, and especially in the coldness of middle-aged men, blood vessels become thin due to arteriosclerosis and the blood flow in the capillaries at the ends is reduced. It is thought to decline.
[0006]
In order to improve the above-mentioned chilliness in normal eating habits, it is recommended to ingest the following nutrients and food components.
[0007]
The first is to take iron as a nutrient that improves chilling in the long term. Iron is a component of hemoglobin, and when there are few red blood cells and hemoglobin that deliver oxygen to the body, the amount of oxygen sent to each organ is small, so the burning of nutrients in cells is incomplete and heat production is reduced. The whole body gets cold. Next, magnesium intake is also recommended. Magnesium has an effect of improving blood flow by improving the deformability of hemoglobin, and further contributes to energy production in a living body, leading to improvement of basal metabolism. Vitamin C also has the effect of promoting the absorption of iron and maintaining a normal vascular structure. Furthermore, vitamin E and its derivatives have the effect of improving blood circulation and regulating hormone secretion in the body.
[0008]
In addition, various spices typified by capsicum and garlic are effective for improving metabolism, and they increase body temperature by vasodilation and the effect of promoting body fat burning. Oriental medicine recommends oolong tea.
[0009]
Various methods for improving coldness have been proposed in addition to the method based on the usual dietary precautions described above.
[0010]
Japanese Patent Application Laid-Open No. 60-160856 discloses a gel (extract) of dandelion and mugwort, a mixture of dandelion and mugwort powder, one of dandelion powder and mugwort powder. A health food formed by mixing at least a predetermined amount of black porcelain in one of a mixture of a dandelion in a gel or a mugwort in a gel is disclosed, and the health food is blood purification, hematopoiesis, It is said to be effective in healing intestines, stomachic, healing of ulcers, promoting defecation, solving false-positive type coldness, improving blood circulation disorders, and the like.
[0011]
Japanese Patent Application Laid-Open No. 1-216925 discloses an external cooling improver containing an arachidonic acid ester as an active ingredient. Tissues are chronic and hypoxic in the cold state due to "blood" (a state in which the blood flow is impaired, the blood does not flow smoothly, or the blood leaks out of the vessel, and the blood cannot work). However, when it is in a low nutritional state, when the improving agent is applied to such a cold state, oxygen and nutrients can be supplied by a blood flow promoting action, and waste products are promptly removed, and heat is removed. It is said that it will have a major effect on the transportation of refrigeration, and will eliminate the cold.
[0012]
JP-A-6-305076 discloses a blood flow improving agent characterized by containing an ethanol extract of 30% or more of matured yellowish yellow as an active ingredient, and the improving agent is the most effective blood cell component among blood cell components. Increases erythrocyte deformability, which is one of the factors affecting blood flow, has hematopoietic effects, reduces erythrocyte deformability induced by adjuvant arthritis rats, develops anemia, and proliferates connective tissue in blood vessels and skin. It significantly suppresses and has a fibrinolytic activation effect, and as a result increases venous blood flow, it is said to be effective in ameliorating and treating diseases due to peripheral circulatory failure such as weak constitution, fatigue, coldness, stiff shoulders .
[0013]
Japanese Patent Application Laid-Open No. 11-158065 discloses a percutaneous absorption preparation which contains a warming-inducing substance in a base and is applied to the sole of a foot, characterized in that coldness and / or coldness of the foot are indicated. Transdermal preparations are disclosed, and as the warming-inducing substance, pepper extract, capsaicin and the like are exemplified. Then, by applying the percutaneous absorption preparation to the sole of the foot, the circulation of blood in the body is promoted by the action of the warming-inducing substance in the percutaneous absorption preparation, and the chilliness and cooling of the feet are prevented. It is said to have an excellent therapeutic effect.
[0014]
JP-A-11-243913 discloses that raw materials such as hawthorn, calyx, fennel, turmeric, prawns, ginkgo, wolfberry, capsicum, sesame, ginger, and mulberry are powdered and granulated from a combination of at least six or more of them. , Pastes, tablets, capsules, soft capsules, and liquids have been disclosed. The nutritional food is intended to prevent hypertension, high cholesterol, diabetes, etc. as a countermeasure for adult diseases, or to prescribe women's chills, menstrual cramps, constipation, obesity, etc.
[0015]
JP-A-2001-348334 discloses a nutrient containing guarana, maca extract, placenta, pueraria, and hippo extract as main active ingredients. Compared with conventional nutrients, the effects and effects of nutrient tonic, recovery from fatigue, physical strength enhancement, liver function improvement, tonicity, neuralgia improvement, coldness improvement, blood circulation insufficiency improvement, memory improvement, etc. are significantly improved. It will be done.
[0016]
The methods disclosed in each of the above publications for improving chills, chills or chilliness mainly have an improvement in blood flow disorder as one of its important mechanisms of action, but for various reasons as well as the blood flow disorder, In recent years, it has been significant to provide a means for easily and safely achieving an ever-expanding improvement in coldness.
[0017]
[Problems to be solved by the invention]
Therefore, the present invention is a means for easily and safely improving not only blood flow obstruction but also coldness which can be brought about by dysfunction of the autonomic nervous system including a decrease in the function of nerves that sense temperature existing in the skin. The purpose is to provide.
[0018]
[Means for Solving the Problems]
The present inventors have found that, in clarifying various physiological actions of the processed cocoa bean, the processed cocoa bean has an excellent cooling property improving effect (body surface temperature increasing effect). Cocoa beans contain a large amount of theobromine, a xanthine-based compound, but the theobromine has only a mild and weak central nervous system excitatory effect as compared to the same xanthine-based compounds, caffeine and theophylline. However, surprisingly, in spite of the weak central nervous excitatory action of theobromine, in particular, despite the slight arousal / excitatory action, the cocoa bean processed product containing the same is higher than the coffee or tea containing more caffeine or theophylline. It has been found that the composition has an even better cooling property improving effect. In addition, the effect of cocoa bean-derived components on improving blood flow impairment, such as vasodilatory effect and diuretic effect therefrom, is also expected at the same time, so that the effect is expected to be sustained. ~ It is rich in iron and magnesium, which are nutrients that are effective for long-term improvement, and in addition, it is expected to reduce stress by stabilizing mental state by relaxing effect. It is thought that not only individual specific components but also the whole as a whole exhibit an ideal cooling property improving effect. Therefore, the first of the present invention is:
(1) A composition for improving cooling performance, characterized by containing a processed cacao bean product.
[0019]
Various types of processed cocoa beans are known, and in particular, cocoa powder is powdery and has excellent flavor, and is suitable for processing into compositions of various types. Powder can be suitably used as the processed cocoa bean product of the present invention. Therefore, the second aspect of the present invention is:
(2) The composition for improving cooling properties according to the above (1), wherein the processed cocoa bean is cocoa powder.
[0020]
The composition for improving cooling performance of the present invention can be in the form of food or medicine.
(3) The composition for improving coldness according to (1) or (2), which is administered in the form of food, and (4) the composition for improving coldness according to (1) or (2), which is administered in the form of a drug. It is.
[0021]
In relation to the above, in another aspect of the present invention, there is also provided a method for producing a composition for improving cooling performance having excellent effects. That is, the fifth to eighth aspects of the present invention include:
(5) use of a processed cocoa bean for production of a composition for improving cooling performance;
(6) Use of the above (5), wherein the processed cocoa bean is cocoa powder,
(7) Use of the above (5) or (6), wherein the composition is a food, and (8) Use of the above (5) or (6), wherein the composition is a drug.
[0022]
According to the present invention, not only the improvement of symptoms and signs of actual coldness, but also the prevention of the coldness, especially the ataxia of the body or the like due to the indoor environment in the summer when the temperature difference from the outside, which is also called cooling disease, is severe, or Including the coldness caused by the temperature difference between indoor and outdoor in winter, they can be extremely easily improved.Therefore, the composition for improving coldness of the present invention is not only effective for improving specific coldness but also for healthy people. Can also help maintain and improve their health.
[0023]
BEST MODE FOR CARRYING OUT THE INVENTION
As used herein, the term “cocoa processed product” is intended to include fresh cocoa beans or those prepared from roasted cocoa beans. Examples of cocoa bean processed products prepared from cocoa beans include, for example, those obtained by crushing or pulverizing raw or roasted cocoa beans, those obtained by further crushing cocoa butter from the crushed products, and the like. Also included are those subjected to additional heat treatments or various salt solution treatments for pH adjustment, and also extracts (eg, theobromine) from the above. The raw cocoa beans may include shells and germs, or may be in the form of cocoa nibs from which they have been removed. Preferred examples of the processed cocoa beans of the present invention include those obtained by grinding, oiling, crushing, and pulverizing roasted cocoa beans after removing the shell and germ. A particularly preferred processed cocoa bean product in the present invention is cocoa powder, which is also commercially available, for example, from Morinaga Seika Co., Ltd. under the trade name "Pure Cocoa".
[0024]
The composition for improving cooling performance of the present invention contains the above processed cocoa bean as an active ingredient for improving cooling performance. The amount of the processed cocoa beans added to the composition for improving cooling performance of the present invention can be appropriately adjusted depending on the desired quality and characteristics of the composition, and depending on the form, the processed cocoa beans alone can be used. Although the composition for improving cooling performance of the present invention may be constituted, it is generally about 1 to 90% by weight, preferably about 1 to 20% by weight, more preferably about 1 to 8% by weight based on the total amount of the composition. In the amount added.
[0025]
As described above, supplementation of minerals such as iron and magnesium, and various vitamins typified by vitamin C and vitamin E are effective for improving medium-to-long-term cooling of food. Here, the processed cocoa bean generally contains a sufficient amount of minerals, so there is no need to reinforce it, but in some cases, these minerals and vitamins are further added to the composition of the present invention. Any can be included. In this case, the additional nutrients may be used to supplement the nutrients originally contained in the processed cocoa beans and / or to have a relatively short-term sustainability with cocoa bean components other than the nutrients. It is effective to further promote the effect. Similarly, spices (capsicum, garlic, etc.) whose blood circulation improving action and metabolism promoting action are known, and active ingredients thereof may be arbitrarily added to the composition of the present invention.
[0026]
When minerals and vitamins are additionally added to the composition for improving cooling performance of the present invention, the amount of the minerals and vitamins also depends on the form of the composition, the intended quality / characteristics, and the age of the subject to which it is administered. It can be adjusted as appropriate depending on gender, gender, presence or absence of symptoms of coldness, and the like.
[0027]
The composition for improving the cooling property in the food form of the present invention can be easily produced by adding a processed cocoa bean, preferably cocoa powder, to various foods, and further added to the composition as described above. In addition, minerals such as iron and magnesium, vitamins such as vitamins C and E, and / or spices may be blended. For the addition of such a cocoa bean processed product and the mixing of optional minerals and vitamins, any technique known and commonly used by those skilled in the art may be used, and the composition of food suitable for the blending may also be determined by those skilled in the art. Any known one may be used.
[0028]
For example, the composition for improving coolness of the present invention can be in the form of food such as instant cocoa or chocolate. In this case, in the case of the instant cocoa, 15% by weight of cocoa powder having a coolability improving effect is added to sugar. 54% by weight, 10% by weight of whole fat milk powder, 20% by weight of skim milk powder, 0.5% by weight of salt, and 0.5% by weight of flavor. In addition, chocolate may be produced by any method known to those skilled in the art, in which minerals, vitamins, spices, and the like may be optionally added.
[0029]
In addition, the composition for improving cooling performance of the present invention can be prepared as an oral drug or the like.
[0030]
That is, since the processed cocoa bean product of the present invention has an excellent cooling property improving (body surface temperature increasing) action, a pharmaceutically acceptable additive may be added to the cocoa bean processed product, for example, cocoa powder, or may be added. Can be formulated together with the active ingredient of As the additive at that time, various additives usually used in the field of pharmaceutical preparations can be used, for example, gelatin, lactose, sucrose, titanium oxide, starch, crystalline cellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, corn starch, and microparticles. Crystallin wax, white petrolatum, magnesium aluminate metasilicate, anhydrous calcium phosphate, citric acid, trisodium citrate, hydroxypropylcellulose, sorbitol, sorbitan fatty acid ester, polysorbate, sucrose fatty acid ester, polyoxyethylene hydrogenated castor oil, polyvinylpyrrolidone, Magnesium stearate, light silicic anhydride, talc, vegetable oil, benzyl alcohol, gum arabic, propylene glycol, polyalkylene glycol, thick Dextrin or hydroxypropyl cyclodextrin and the like.
[0031]
Dosage forms formulated as a mixture with these additives or as a mixture which may further contain any other active ingredient include, for example, solid preparations such as tablets, capsules, granules, powders and the like; or, for example, syrups And liquid preparations such as oral preparations including preparations and drinks, which can be prepared by a usual method in the field of preparations. In the case of a liquid preparation such as a syrup, it may be in the form of being dissolved or suspended in water or another appropriate medium at the time of use.
[0032]
These preparations may contain the processed cocoa bean product of the present invention in a proportion of 1 to 90% by weight, preferably 1 to 20% by weight of the whole drug.
[0033]
Thus, the composition for improving coldness of various aspects characterized by containing the processed cocoa bean product of the present invention is produced, and not only treatment / prevention of a subject in need of treatment for improving coldness but also maintenance of health of a healthy subject・ It can be used for promotion.
[0034]
Hereinafter, the present invention will be described in detail with reference to examples, but the examples do not limit the present invention in any way.
[0035]
【Example】
Example 1: Body surface temperature increasing effect by processed cocoa beans The present invention is directed to a change in body surface temperature at rest in a room where the air temperature is set to 25 ° C, assuming cooling in a cooling room in summer. The effect of ingestion of processed cocoa beans was investigated. In addition, 28 ° C. is generally recommended as the cooling temperature in summer. However, in reality, the cooling temperature is set to about 25 ° C. or more by 60% or more (including “the temperature is not particularly set”). There is also a survey result that the air conditioner occupies a certain amount of time, and in the present embodiment, such a slightly excessive cooling time is assumed for the purpose of clarifying the effect.
[0036]
The study was performed on 12 women, including subjects without the awareness of coldness. In this test, subjects were prohibited from eating and drinking 2.5 hours before the start of the test, and were also prohibited from ingesting stimulants during the morning and lunch on the day of the test. In the test, the subject was first allowed to stand in a room where the temperature was adjusted to 25 ° C. for 30 minutes and the initial body surface temperature was measured. After that, the test beverage was drunk, and thereafter, the change in body surface temperature was changed every 5 minutes. This was done by recording. During the test, the subjects were instructed to rest and not talk, move around, or sleep. In addition, a constant posture is maintained for 5 minutes before drinking the test beverage, and thereafter, the measurement is performed in that posture. In particular, the body surface temperature of the hand that is the measurement site is not affected by other factors. That is, in order to prevent the hand portion from touching anywhere, the user is instructed to sit on the arm with the arm in such a posture that the tip of the arm does not touch the arm. Furthermore, the position where the subject stands by in the room is a place where the air of the air conditioner does not directly hit, and the amount of the air is the weakest. The interior of the room was dimly lit to maintain a resting state, and a metronome was installed at 60 counts per minute to create a calm environment.
[0037]
The test was conducted at 70 to 75 ° C. using commercially available cocoa (trade name “luxurious cocoa with cocoa”, manufactured by Morinaga Seika Co., Ltd., according to the manufacturer's instructions), coffee (1 g of commercially available instant coffee powder, 3 g of granulated sugar, commercially available creamy powder). 3 g was dissolved in 100 ml of hot water), green tea (commercially available sencha drinking water) and hot water, and the subject drank 100 ml of these hot beverages while cooling appropriately. For drinking, a paper cup with wings was used, and a hand opposite to the handle of the cup was instructed not to attach to the cup. Note that three of the test subjects could not drink coffee, so the test was not performed with the test subjects. The measurement of the body surface temperature was carried out using a medical thermography device (model name: Infraeye 2000, manufactured by Fujitsu Toki System Co., Ltd.).
[0038]
Table 1 shows an outline of the evaluation of the improvement in cooling performance measured by thermography. In addition, FIG. 1 shows the average of the results of calculating the transition of the body surface temperature among the subjects by analyzing the image of the thermography measurement results. Further, FIG. A. The example of the measurement of the actual thermography was shown.
[0039]
[Table 1]

[0040]
The degree of increase in body surface temperature and its duration were evaluated by thermography as described above. As shown in Table 1, it was shown that cocoa containing the processed cocoa beans of the present invention exhibited an excellent cooling property improving effect. . In the tests, examples in which the effect of cocoa was almost equivalent to that of green tea (WT), examples in which the effect of cocoa was equivalent to that of coffee (TM), and examples in which green tea was slightly better (IM) Although some exceptions were found, most of the subjects experienced the best improvement in coldness due to ingestion of the processed cocoa bean.
[0041]
In addition, from FIG. 1, in the test of the body surface temperature, the change in the body surface temperature after drinking the test beverage is understood. In general, however, the subject once drops the body surface temperature about 5 minutes after drinking the test beverage. . Thereafter, the body surface temperature increases due to the effect of ingestion of hot foods after 10 to 20 minutes, but in the case of the cocoa containing the processed cocoa beans of the present invention, the time to maintain the increase is long, and after the drinking, the cocoa has a long time. In about a minute, a rise in body surface temperature is again observed. Although the same tendency of body surface temperature change as cocoa may be observed in other than cocoa, the temperature rise time is generally short, and it is observed whether late body temperature rise of around 40 minutes observed in the processed cocoa beans is observed. It was just a faint thing. In particular, in beverages other than cocoa, the average body surface temperature is lower than that before the start of drinking about 30 minutes before the start of drinking, but in cocoa such a decrease in body surface temperature is also 60 minutes after the start of drinking. It is noteworthy that no was recognized.
[0042]
From the above results, it was demonstrated that the processed cocoa bean product of the present invention had an excellent cooling property improving effect.
[0043]
【The invention's effect】
According to the present invention, not only the improvement of symptoms and signs of actual coldness, but also the prevention of the coldness, especially the ataxia of the body or the like due to the indoor environment in the summer when the temperature difference from the outside, which is also called cooling disease, is severe, or Including the coldness caused by the temperature difference between indoor and outdoor in winter, they can be extremely easily improved.Therefore, the composition for improving coldness of the present invention is not only effective for improving specific coldness but also for healthy people. Can also help maintain and improve their health.
[Brief description of the drawings]
FIG. 1 shows the average of changes in body surface temperature after drinking various hot beverages based on image analysis of thermography.
FIG. A. Drawing substitute photograph of measurement example of thermography in.

Claims (8)

A composition for improving cooling performance, comprising a processed cocoa bean. The composition for improving cooling performance according to claim 1, wherein the processed cocoa bean is cocoa powder. The composition for improving cooling according to claim 1 or 2, which is administered in the form of a food. The composition according to claim 1 or 2 which is administered in the form of a drug. Use of a processed cocoa bean for production of a composition for improving chillability. The use according to claim 5, wherein the processed cocoa bean is cocoa powder. The use according to claim 5 or 6, wherein the composition is a food. 7. Use according to claim 5 or claim 6, wherein the composition is a medicament.

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