Abstract:
A catechin bioavailability enhancer comprising cyclodextrin as an active ingredient is disclosed. A composition comprising the catechin bioavailability enhancer including catechin and cyclodextrin is also disclosed. The present invention also provides a composition comprising the catechin bioavailability enhancer for weight loss, reducing body fat, anti-oxidation, or anti-aging.
Abstract:
PURPOSE: A catechin bioavailability enhancer is provided to increase an effect of the body fat reduction by enhancing the catechin bioavailability with one or more of acid and sugar alcohol. CONSTITUTION: A catechin bioavailability enhancer comprises at least one of acid and sugar alcohol. The acid is a weak acid. The weak acid comprises at least one of citric acid, malic acid, tartaric acid, acetic acid, oxalic acid, tannic acid, butyric acid, lactic acid, glacial acetic acid, and ascorbic acid.
Abstract:
본 발명은 장내 유익균 증식으로 장 건강을 개선하고, 단기간에 배변활동을 원활하게 도와줄 수 있는 변비용 조성물에 관한 것으로, 보다 상세하게는 식이섬유, 올리고당 및 유산생성바실러스를 유효성분으로 함유함으로써 장내 유익균의 증식을 도와주고, 배변 횟수를 증가시키며, 변비 시 나타나는 복부팽만감과 배변 시 힘주기 정도를 감소시킴으로써 장 건강을 증진시키고, 배변활동을 원활하게 도와주는 변비용 조성물에 관한 것이다.
Abstract:
PURPOSE: A composition for preventing or treating alopecia is provided to enhance catechin absorption rate. CONSTITUTION: A composition for preventing or treating alopecia contains extract of Thuja orientali, Polygoni multiflori Radix, Rosae rugosae Flos, or black pepper plant leaves as an active ingredient. The composition further contains saccahrides or acid. The catechin is epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin-3-gallate, catechin-3-gallate, or gallocatechin-3-gallate. The saccharide is glucose, fructose, mannose, galactose, and ribose. The composition is used in the form of powder, liquid, tablet, capsule, or jelly.
Abstract:
PURPOSE: A granule, a producing method thereof, and a food composition containing thereof are provided to form an anti-caking agent layer on the granule mixed with leaf tea for securing the excellent palatability of the leaf tea. CONSTITUTION: A granule contains the following: one component selected from the group consisting of a fruit extract, an herb extract, a nutrient component; a core including saccharide; and an anti-caking agent layer formed on the surface of the core. The anti-caking agent layer is obtained by mixing dextrin and silicon dioxide in a weight ratio of 1:9~99, and spraying the mixture to the surface of the core. The granule additionally contains an acid component selected from the group consisting of citric acid, acetic acid, tartaric acid, acetic acid, and vitamin C.
Abstract:
PURPOSE: A liquid composition containing high concentration of catechin is provided to enable a user to easily eat the composition by removing the bitter taste of the catechin using whey protein. CONSTITUTION: A liquid composition containing high concentration of 05~3wt% of catechin, and 0.01~0.45wt% of whey protein. The whey protein is thermal denaturalized at 72~85deg C. The whey protein shields the taste of the catechin inside the liquid composition, and prevents the color change of the composition.
Abstract:
PURPOSE: A producing method of flavored tea and the flavored tea produced therefrom are provided to improve the taste and the flavor of the flavored tea by an aging process using timber. CONSTITUTION: A producing method of flavored tea comprises the following steps: saturating a sealed space with the flavor of natural timber; locating tea leaves to absorb the flavor to the tea leaves; and heat-processing the tea leaves for 5~120minutes at 30~50deg C. The sealed space is installed in the inside of a container formed with the natural timber.
Abstract:
PURPOSE: A food composition containing theanine and an oat extract is provided to improve the studying capacity of a user without causing side effects to the user. CONSTITUTION: A food composition contains theanine and an oat extract as active ingredients. The food composition is produced in a form selected from the group consisting of a beverage, pills, granule, tablets, and capsules. The food composition improves the concentration and the studying capacity of a user, and reduces the stress.