JP2015182972A - Anti-saccharification agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an anti-saccharification agent which has an inhibitory action of the saccharification reaction (it is also called a glycation reaction, Maillard reaction) of a protein or a lipid associated with decreased skin elasticity and the like which is found with aging.SOLUTION: An anti-saccharification agent contains one or more kinds of essential oils selected from essential oils obtained from Lavandula plants and essential oils obtained from Citrus plants. The Lavandula plants are preferred to be one or more kinds selected from Lavandula officinalis and Lavandula burnatii. The Citrus plants are preferred to be one or more kinds selected from Citrus bergamia and Citrus aurantium.

Description

  The present invention relates to an anti-glycation agent containing an essential oil obtained from a lavender plant or a mandarin plant. The present invention is useful for the prevention and improvement of various tissue disorders caused by saccharification, and the stabilization of compositions that cause alteration by saccharification.

  The saccharification reaction is also called a glycation reaction or Maillard reaction, and is a reaction in which sugar is bound to protein or lipid regardless of the action of an enzyme. Glycated proteins cannot maintain their original functions, and advanced glycation end-products (AGEs) resulting from the saccharification reaction accumulate in the living body. AGEs accumulate with aging, and this is considered to be one of the causes of various dysfunctions associated with aging. For example, the decrease in the elasticity of the skin observed with aging is considered to be one of the causes due to the decrease in the elasticity of collagen fibers due to AGEs (see Non-Patent Documents 1 and 2, for example). Moreover, AGEs accumulated in the dermis are cited as one of the causes of the skin becoming dull (see Non-Patent Document 3, for example). Furthermore, glycation and accumulation of AGEs are said to be related to diabetic vascular complications, arteriosclerosis and the like (see, for example, Non-Patent Document 4).

  In addition, an aggregate of a large number of colored substances generated by saccharification is called melanoidin, and in food and the like, accumulation of melanoidin changes not only the color but also the flavor. As a result, a preferable aroma may be imparted, but undesired changes during storage such as browning are also brought about (see, for example, Non-Patent Document 5). Furthermore, the external appearance and contents of skin preparations may change due to the same reaction.

  Various studies have been made to suppress this saccharification reaction, and glycation inhibitors containing an extract of a specific plant as an active ingredient have been reported (see, for example, Patent Document 1, Non-Patent Documents 6 and 7). .

JP 2004-250445 A

Cerami A. et al, Glucose and aging, Sci. Am. 256 (5): 90-96 (1987) Fisher GJ. et al. , Nature, 379, 335-339 (1996). Oshima H.M. et al. , Skin Res. Technol. , 15, 496-502 (2009) Nagai R.K. et al. Anti-aging Med. , 7, 112-119 (2010) Food Science -Food Components and Functionality-, Kikuta Kubota and Kojiro Morimitsu, edited by Tokyo Chemical Doujin, p. 134 Fragrance Journal, Vol. 40, no. 4, pp. 32-34 Fragrance Journal, April 15, 2012, Vol. 40, no. 4, pp. 80-82

  However, in the prior art, the suppression of saccharification is insufficient, and when the concentration is increased, the stability deteriorates and it is difficult to increase the suppression of saccharification. Therefore, the problem to be solved by the present invention is to provide an anti-glycation agent having a high effect.

  In view of this situation, the present inventors have intensively studied to solve the above problems, and as a result, have found that essential oils obtained from lavender plants or essential oils obtained from citrus plants have a high anti-glycation effect. It came to complete. As described later, it was found that the aqueous components obtained from Lavender plants and Citrus plants have a low anti-glycation effect, while the essential oil components of the plants exhibit an excellent anti-glycation effect.

  That is, the present invention provides an anti-glycation agent containing one or more essential oils selected from essential oils obtained from Lavender plants and essential oils obtained from Citrus plants.

  A lavender genus plant provides the above-mentioned anti-glycation agent, which is one or more selected from common lavender (scientific name: Lavandula angustifolia) and lavandin (scientific name: Lavandula x intermedia).

  The present invention provides the anti-glycation agent, wherein the mandarin plant is one or more selected from bergamot (scientific name: Citrus x bergamia) and bitter orange (scientific name: Citrus aurantium).

The anti-glycation agent having a saccharification inhibition rate determined by the following formula of 15% or more is provided.
Saccharification inhibition rate (%) = (1-((fluorescence intensity of reaction liquid 1−fluorescence intensity of reaction liquid 2) − (fluorescence intensity of reaction liquid 3−fluorescence intensity of reaction liquid 4)) ÷ ((reaction liquid 1 ′ Fluorescence intensity of the reaction liquid 2 ′) − (fluorescence intensity of the reaction liquid 3′−fluorescence intensity of the reaction liquid 4 ′))) × 100.
The fluorescence intensity of the reaction solution 1 is obtained by mixing a solution obtained by dissolving 1 g of an anti-glycation agent in 300 g of dipropylene glycol and a solution prepared by dissolving 30 g of glucose and 30 g of glycine in 639 g of purified water, and storing the mixture at 60 ° C. for 4 days. Then, it is a value obtained by exciting with light having a wavelength of 360 nm and measuring fluorescence at a wavelength of 450 nm.
The fluorescence intensity of the reaction solution 2 is a value measured by changing 60 ° C. to 5 ° C. in the fluorescence intensity measurement of the reaction solution 1.
The fluorescence intensity of the reaction solution 3 is a value measured by changing 30 g of glucose and 30 g of glycine to purified water in the fluorescence intensity measurement of the reaction solution 1.
The fluorescence intensity of the reaction solution 4 is a value measured by changing 30 g of glucose and 30 g of glycine to purified water in the fluorescence intensity measurement of the reaction solution 2.
The fluorescence intensity of the reaction liquid 1 ′, the reaction liquid 2 ′, the reaction liquid 3 ′, and the reaction liquid 4 ′ is the anti-glycation agent in the fluorescence intensity measurement of the reaction liquid 1, the reaction liquid 2, the reaction liquid 3, and the reaction liquid 4 Is a value measured by changing to dipropylene glycol.

  The anti-glycation agent obtained by the present invention has a high anti-glycation effect, and has an effect of preventing or improving various tissue disorders caused by accumulation of AGEs. Moreover, by mix | blending the obtained anti-glycation agent, it is possible to suppress composition change by saccharification and to provide compositions, such as a stable foodstuff and a skin external preparation. Moreover, the composition which mix | blended the obtained anti-glycation agent does not inferior a feeling of use or a food texture compared with a normal composition.

  The present invention is an anti-glycation agent containing one or more essential oils selected from essential oils obtained from Lavender plants and essential oils obtained from Citrus plants. The “essential oil” in the present invention refers to an oily component that is insoluble or hardly soluble in water among components extracted from plants, unless otherwise specified.

  The plant of the genus Lavender in the present invention is not particularly limited, and Woolley lavender (scientific name: Lavandula lanata), Willides (scientific name: Lavandula viridis), common lavender (scientific name: Lavandula angustifolia), spike lavender (scientific name: Lavandula lavifula) Dentata lavender (scientific name: Lavandula dentata), French lavender (scientific name: Lavandula stochachas), Pinata (scientific name: Lavandula viridis pinata), Multifida lavender (scientific name: Lavandula multitude) This is Among them, common lavender (scientific name: Lavandula angustifolia) and lavandin (scientific name: Lavandula x intermedia) are preferable.

  The site for collecting the essential oil of the lavender plant in the present invention is not particularly limited, and examples thereof include flowers, stems, leaves, roots, fruits, buds, etc. Among them, it is preferable to use flowers.

  The method for extracting the essential oil of the lavender genus plant in the present invention is not particularly limited, and examples thereof include a steam distillation method, a solvent extraction method, a pressing method, an adsorption / absorption method, a leaching method, and a method for recovering a liquid that damages and exudes a plant. The steam distillation method or the solvent extraction method is preferable, and the steam distillation method is more preferable. In addition, essential oils commercially available from Wako Pure Chemical Industries, Roberte, Ve Manfis, etc. may be used.

  The citrus genus plant in this invention is not specifically limited, Iyokan (scientific name: Citrus iyo), Satsuma mandarin (scientific name: Citrus sphaerocarpa), Kishu mandarin (scientific name: Citrus kinokuni), Cinot chinotto), clementine (scientific name: Citrus x clementina), grapefruit (Citrus x pararadisi), kouji (scientific name: Citrus leiocarpa), sanboukan (scientific name: Citrus sulcata), seek sir (us name) , Sweet Orange (Scientific name: Citrus sinensi s), Sudachi (scientific name: Citrus sudachi), Tachibana (scientific name: Citrus reticulata), Natsumikan (scientific name: citrus natsudaidai), Hassaku (scientific name: citrus , Bitter orange (scientific name: Citrus aurantium), hyuga natsu (scientific name: Citrus tamurana), buntan (scientific name: Citrus max bergamaia), bergamot (scientific name: Citrus x berguram), mandarin (scientific name: citrus uni , Lime (Scientific name: Citrus aurantifolia ), Lemon (scientific name: Citrus limon), etc. Among them, grapefruit (Citrus x paradisi), sweet orange (scientific name: Citrus sinensis), bitter orange (scientific name: Citrus aurantium), bergamot (scientific name: Citrusx bambi) Mandarin (scientific name: Citrus reticulata), lime (scientific name: Citrus aurantifolia), lemon (scientific name: Citrus limon) are preferred, bitter orange (scientific name: Citrus aurantium), bergamot (scientific name: Citrus x aberg), and more preferred.

  The collection site of the essential oil of the mandarin plant in the present invention is not particularly limited, and examples thereof include flowers, stems, leaves, branches, roots, fruits, pericarps, persimmons, etc. Among them, flowers, pericarps, leaves, branches are used. preferable.

  The method for extracting the essential oil of the citrus genus plant in the present invention is not particularly limited, and examples thereof include a steam distillation method, a solvent extraction method, a pressing method, an adsorption / absorption method, a leaching method, and a method for recovering a liquid that damages and exudes a plant. When the extraction site is pericarp, the pressing method is preferable. When the extraction site is a flower, leaf or branch, the steam distillation method or the solvent extraction method is preferable, and when the extraction site is a flower, the steam distillation method is most preferable. In addition, essential oils commercially available from Wako Pure Chemical Industries, Roberte, Ve Manfis, etc. may be used.

  The saccharification reaction is also called a glycation reaction or Maillard reaction, and is a reaction in which sugar is bound to amino acids, proteins, lipids, etc. regardless of the action of enzymes. Glycated proteins cannot maintain their original functions, and advanced glycation end-products (AGEs) resulting from the saccharification reaction accumulate in the living body. AGEs are considered to be one of the causes of dysfunction in vivo, and in compositions such as cosmetics and foods, it is considered to be caused by discoloration of the composition, etc., and inhibiting saccharification reaction is very useful.

  Since these AGEs have fluorescence, the inhibitory action of the saccharification reaction can be measured by measuring the fluorescence intensity. AGEs in which glucose is bonded to glycine emit fluorescence near a wavelength of 450 nm when excited with light having a wavelength of 360 nm.

In the present invention, the saccharification inhibition rate was measured by the following method. 1 g of each sample (essential oil or aqueous component obtained from a plant) is dissolved in 300 g of dipropylene glycol to obtain a solution A. Next, 30 g of glucose and 30 g of glycine are dissolved in 639 g of purified water to obtain a solution B. A solution is obtained by mixing 30.1 g of the solution A and 69.9 g of the solution B (the concentration of each component in the reaction solution is 0.1% of the sample, 30% dipropylene glycol, 3% glucose, 3% glycine, purified water) 63.9%).
The reaction solution stored at 60 ° C. for 4 days is referred to as [Reaction Solution 1], and the reaction solution stored at 5 ° C. for 4 days is referred to as [Reaction Solution 2].
Next, a reaction solution not containing glucose and glycine is prepared. Specifically, in the above, a solution prepared by mixing purified water with solution A instead of solution B was prepared, and stored at 60 ° C. for 4 days as [Reaction solution 3], and stored at 5 ° C. for 4 days. Let it be [Reaction liquid 4].

Next, a reaction solution containing no sample is prepared. Specifically, 301 g of dipropylene glycol is used as solution A ′. Next, 30 g of glucose and 30 g of glycine are dissolved in 639 g of purified water to obtain a solution B ′. Solution A'30.1g and solution B'69.9g are mixed and a reaction liquid is obtained.
The reaction solution stored at 60 ° C. for 4 days is referred to as [Reaction Solution 1 ′], and the reaction solution stored at 5 ° C. for 4 days is referred to as [Reaction Solution 2 ′].
In addition, a solution prepared by mixing purified water with solution A ′ instead of solution B ′ in the above was prepared and stored at 60 ° C. for 4 days as [Reaction solution 3 ′], and stored at 5 ° C. for 4 days. It was set as [Reaction liquid 4 '].

  Each reaction solution was transferred to a 24-well plate for fluorescence measurement by 500 μL, excited using Perspire Elmer's EnSpire (registered trademark) 2300 Multilabel Reader, measured with a wavelength of 360 nm, and measured for fluorescence intensity at a wavelength of 450 nm. The saccharification inhibition rate is calculated by the following formula.

  Saccharification inhibition rate (%) = (1-((fluorescence intensity of reaction liquid 1−fluorescence intensity of reaction liquid 2) − (fluorescence intensity of reaction liquid 3−fluorescence intensity of reaction liquid 4)) ÷ ((reaction liquid 1 ′ Fluorescence intensity of reaction solution 2 ′) − (fluorescence intensity of reaction solution 3′−fluorescence intensity of reaction solution 4 ′))) × 100

  In addition, the effect is higher when the saccharification inhibition rate is 15% or more, and the effect is extremely high and preferably 20% or more and 30% or more.

  The anti-glycation agent of the present invention may use the essential oil obtained from Lavender plants and Citrus plants as it is, and may add other optional components as long as the effects of the present invention are not impaired. They can be used as pharmaceuticals, quasi-drugs, cosmetics, etc. that prevent or improve various tissue disorders caused by saccharification. Moreover, since the anti-glycation agent of this invention suppresses saccharification of the component to combine, it contributes also to stabilization of a composition and it is useful to use for this purpose.

  Optional ingredients include ingredients used in preparations such as cosmetics, external preparations for skin, foods, inks, detergents, softeners for clothing, fragrances, deodorants, and textiles, i.e., water (purified water , Hot spring water, deep layer water, etc.), oil agent, surfactant, metal soap, gelling agent, powder, alcohol, water-soluble polymer, film forming agent, resin, UV protection agent, inclusion compound, antibacterial agent, Perfume, deodorant, salt, pH adjuster, refresher, animal / microbe-derived extract, plant extract, blood circulation promoter, astringent, antiseborrheic agent, whitening agent, anti-inflammatory agent, active oxygen scavenger, Cell activators, humectants, chelating agents, keratolytic agents, enzymes, hormones, vitamins and the like may be added.

  The anti-glycation agent of the present invention can be implemented in various forms such as liquid, gel, cream, solid, powder, mousse, etc. You may spray and use in the shape. The dosage form of the product of the present invention is not particularly limited, such as a solubilizing type, an oil-in-water type, a water-in-oil type, an oily type, a water-in-oil-in-water type, an oil-in-water-in-oil type, and a multilayer type.

  The use of the anti-glycation agent of the present invention is not particularly limited, and it is a composition for various uses such as cosmetics, external preparations for skin, foods, inks, detergents, softeners for clothing, fragrances, deodorants, and textiles. Can be used. It is preferably used as a cosmetic or a skin external preparation for preventing or improving various tissue disorders caused by saccharification.

  Examples of foods (including animal feed) include frozen foods, powdered foods, sheet foods, bottled foods, canned foods, retort foods, capsule foods, tablet foods, etc., for example, proteins, sugars, fats In addition, any form such as a natural liquid food containing semi-elements, vitamins, emulsifiers, fragrances, semi-digested nutritional foods and component nutritional foods, processed forms of drinks, etc. may be used.

  Examples of cosmetics are not particularly limited, for example, skin care cosmetics such as milky lotion, cream, lotion, cosmetic liquid, and pack, makeup makeup such as foundation, blusher, lipstick, eye color, mascara, eyeliner, and nail polish. It may be in any form such as a cosmetic, a hair nourishing agent, a hair tonic, a shampoo, a rinse, a hair cosmetic such as a hair wax, or a facial cleanser or a body soap.

  Examples of the external preparation for skin are not particularly limited, and may be any form such as an external gel, cream, ointment, liquid, liniment, and haptic.

  EXAMPLES Hereinafter, although a manufacture example, an Example, and a comparative example are given and this invention is demonstrated further more concretely, the scope of the present invention is not limited to these.

Production Example 1
<Manufacture of extract (aqueous component) using flowers of lavender plants>
1 kg of flowers of common lavender (scientific name: Lavandula angustifolia) were put into a steam distillation apparatus, and the aqueous component of the distillate obtained by steam distillation was filtered to obtain 15 kg of extract.

<Confirmation test of anti-glycation effect>
Examples 1 to 5, Comparative Examples 1 to 4: Anti-glycation agent [Preparation of reaction solution]
1 g of each sample (essential oil or aqueous component obtained from a plant) was dissolved in 300 g of dipropylene glycol to obtain a solution A. In Comparative Example 4 only, 100 g of sample was dissolved in 201 g of dipropylene glycol. Next, 30 g of glucose and 30 g of glycine were dissolved in 639 g of purified water to obtain a solution B. Solution A30.1g and solution B69.9g were mixed and the reaction liquid was obtained.
The reaction solution stored at 60 ° C. for 4 days was referred to as [Reaction Solution 1], and the reaction solution stored at 5 ° C. for 4 days as [Reaction Solution 2].
In addition, a solution prepared by mixing purified water with solution A instead of solution B was prepared, and stored at 60 ° C. for 4 days as [reaction solution 3], and stored at 5 ° C. for 4 days [reaction solution 4]. It was.

Next, a reaction solution containing no sample was prepared. Specifically, 301 g of dipropylene glycol was used as solution A ′. Next, 30 g of glucose and 30 g of glycine were dissolved in 639 g of purified water to obtain a solution B ′. Solution A'30.1g and solution B'69.9g were mixed and the reaction liquid was obtained.
This reaction solution was stored at 60 ° C. for 4 days as [Reaction Solution 1 ′], and stored at 5 ° C. for 4 days as [Reaction Solution 2 ′].
In addition, a solution prepared by mixing purified water with solution A ′ instead of solution B ′ was prepared and stored at 60 ° C. for 4 days as [Reaction Solution 3 ′], and stored at 5 ° C. for 4 days [Reaction Liquid 4 ′].

[Measurement of glycation inhibition rate]
Each reaction solution was transferred to a 24-well plate for fluorescence measurement by 500 μL, excited using Perspire Elmer's EnSpire &#8482; 2300 Multilabel Reader, and excited at a wavelength of 360 nm, and measured for fluorescence intensity at a wavelength of 450 nm. The saccharification inhibition rate was calculated by the equation, and the results are shown in Table 1.
[Formula for obtaining glycation inhibition rate]
Saccharification inhibition rate (%) = (1-((fluorescence intensity of reaction liquid 1−fluorescence intensity of reaction liquid 2) − (fluorescence intensity of reaction liquid 3−fluorescence intensity of reaction liquid 4)) ÷ ((reaction liquid 1 ′ Fluorescence intensity of reaction solution 2 ′) − (fluorescence intensity of reaction solution 3′−fluorescence intensity of reaction solution 4 ′))) × 100

(* 1) LAVENDER 40/42 OIL (manufactured by Bioland)
Essential oil extracted from common lavender (scientific name: Lavandula angustifolia) flowers by steam distillation.
(* 2) LAVANDIN SUPER OIL (Bioland)
Essential oil extracted from the flowers of lavandin (scientific name: Lavandula x intermedia) by steam distillation.
(* 3) Bergamot oil (Wako Pure Chemical Industries)
Essential oil extracted from the skin of bergamot (scientific name: Citrus x bergamia) by pressing.
(* 4) NEROLI (ORANGER FULLURS) (Roberte)
Essential oil extracted from flowers of bitter orange (scientific name: Citrus aurantium) by steam distillation.
(* 5) ORANGE Essential Oil M20225 (manufactured by We Man Fiss)
An essential oil extracted from the peel of sweet orange (scientific name: Citrus sinensis) by pressing.
(* 6) CYPRESS PAYS ORGANIC OIL (Bioland)
Essential oil extracted by steam distillation from leaves and branches of Japanese cedar (scientific name: Cuplessus sempervirens).
(* 7) ROSEMARY OIL (Bioland)
An essential oil extracted from the leaves of rosemary (scientific name: Rosmarinus officinalis) by steam distillation.
(* 8) An aqueous component of common lavender obtained in Production Example 1.

  As is clear from the results in Table 1, Examples 1 to 5 showed excellent saccharification inhibition rates. On the other hand, Comparative Example 1 and Comparative Example 2 using an essential oil obtained from Cypress or Rosemary had extremely low saccharification inhibition rates. Further, even in Comparative Example 3 using the aqueous component of lavender and Comparative Example 4 in which the amount of the aqueous component of lavender was increased 100 times from Comparative Example 3, the saccharification inhibition rate was low.

Example 6 [Anti-glycation agent]
(Ingredient) (%)
1. Bergamot oil (Note 1) 5.0
2. Ethanol 50.0
3. Dipropylene glycol remaining amount (Note 1) Bergamot oil (manufactured by Wako Pure Chemical Industries, Ltd.)

(Production method)
1-3 were uniformly mixed and dissolved to obtain an anti-glycation agent.

Example 7 [Anti-glycation agent]
(Ingredient) (%)
1. Lavender oil (Note 2) 5.0
2. Jojoba oil 30.0
3. Residual amount of glyceryl tri-2-ethylhexanoate (Note 2) LAVENDER 40/42 OIL (manufactured by BIOLANDES)

(Production method)
1-3 were uniformly mixed and dissolved to obtain an anti-glycation agent.

Formulation Example 1 [Lotion]
(Ingredient) (%)
1. Glycerin 3.0
2. 1,3-butylene glycol 3.0
3. Dipropylene glycol 3.0
4). Polyoxyethylene glycol 400 3.0
5. Maltitol 1.0
6). Xanthan gum 0.1
7). Lactic acid 0.05
8). Sodium lactate 0.1
9. Edetic acid disodium 0.05
10. Hydrolyzed rice extract 0.05
11. Monooleic acid polyoxyethylene (20 mol) sorbitan 1.0
12 Polyoxyethylene isostearate (50 mol) hydrogenated castor oil 1.0
13. Ethanol 5.0
14 Essential oil obtained from common lavender (* 1) 1.0
15. Methyl paraoxybenzoate 0.1
16. Fragrance 0.05
17. Purified water balance

(Production method)
A: Components 1 to 10 and 17 are mixed and dissolved.
B: Components 11 to 16 are mixed and dissolved.
C: B was added to A and mixed to obtain a skin lotion.

  The lotion obtained in Formulation Example 1 was stable and excellent in usability.

Formulation Example 2 [Emulsion]
(Ingredient) (%)
1. N-stearoyl-L-glutamic acid 0.5
2. Hydrogenated soybean phospholipid 0.5
3. Glyceryl monostearate 1.0
4.1,3-Butylene glycol 5.0
5. Sorbitan sesquioleate 0.5
6). Behenyl alcohol 0.5
7). Squalane 2.0
8). Liquid paraffin 3.0
9. Dimethylpolysiloxane (100CS) 0.5
10. Carboxyvinyl polymer 0.1
11. Methyl paraoxybenzoate 0.1
12 Sodium hydroxide 0.05
13. Sorbitol 1.0
14 Purified water residue 15. Ethanol 5.0
16. Essential oil obtained from Labandin (* 2) 0.5
17. Fragrance 0.1

(Production method)
A: Components 1 to 9 are mixed uniformly at 70 ° C.
B: Components 10 to 14 are uniformly mixed at 70 ° C. C: A is added to B, emulsified, and cooled to room temperature.
D: Components 15 to 17 were added to C and mixed uniformly to obtain an emulsion.

  The emulsion obtained in Formulation Example 2 was stable and excellent in usability.

Formulation Example 3 [Milk drink]
(Ingredient) (%)
1. Sucrose 5.0
2. Orange juice 10.0
3. Edible oils and fats 5.0
4). Essential oil obtained from bergamot (* 3) 0.1
5. Fragrance 1.0
6). Citric acid 0.2
7). Emulsifier 0.5
8). Milk 40.0
9. Residual amount of water

(Production method)
A: Components 1, 2, 6-9 are mixed uniformly.
B: Components 3 to 5 are mixed uniformly.
C: B was added to A to obtain a milk beverage.

The milk beverage obtained in Formulation Example 3 was excellent in stability.

Claims (4)

  An anti-glycation agent containing one or more essential oils selected from essential oils obtained from Lavender plants and essential oils obtained from Citrus plants.   The anti-glycation agent according to claim 1, wherein the lavender genus plant is one or more selected from common lavender (scientific name: Lavandula angustifolia) and lavandin (scientific name: Lavandula x intermedia).   The anti-glycation agent according to claim 1, wherein the mandarin plant is one or more selected from bergamot (scientific name: Citrus x bergamia) and bitter orange (scientific name: Citrus aurantium). The anti-glycation agent according to any one of claims 1 to 3, wherein the saccharification inhibition rate determined by the following formula is 15% or more.
Saccharification inhibition rate (%) = (1-((fluorescence intensity of reaction liquid 1−fluorescence intensity of reaction liquid 2) − (fluorescence intensity of reaction liquid 3−fluorescence intensity of reaction liquid 4)) ÷ ((reaction liquid 1 ′ Fluorescence intensity of the reaction liquid 2 ′) − (fluorescence intensity of the reaction liquid 3′−fluorescence intensity of the reaction liquid 4 ′))) × 100.
The fluorescence intensity of the reaction solution 1 is obtained by mixing a solution obtained by dissolving 1 g of an anti-glycation agent in 300 g of dipropylene glycol and a solution prepared by dissolving 30 g of glucose and 30 g of glycine in 639 g of purified water, and storing the mixture at 60 ° C. for 4 days. Then, it is a value obtained by exciting with light having a wavelength of 360 nm and measuring fluorescence at a wavelength of 450 nm.
The fluorescence intensity of the reaction solution 2 is a value measured by changing 60 ° C. to 5 ° C. in the fluorescence intensity measurement of the reaction solution 1.
The fluorescence intensity of the reaction solution 3 is a value measured by changing 30 g of glucose and 30 g of glycine to purified water in the fluorescence intensity measurement of the reaction solution 1.
The fluorescence intensity of the reaction solution 4 is a value measured by changing 30 g of glucose and 30 g of glycine to purified water in the fluorescence intensity measurement of the reaction solution 2.
The fluorescence intensity of the reaction liquid 1 ′, the reaction liquid 2 ′, the reaction liquid 3 ′, and the reaction liquid 4 ′ is the anti-glycation agent in the fluorescence intensity measurement of the reaction liquid 1, the reaction liquid 2, the reaction liquid 3, and the reaction liquid 4 Is a value measured by changing to dipropylene glycol.