Oral scalp and hair improver

Abstract

To provide an oral scalp and hair improver.SOLUTION: An oral scalp and hair improver contains, as an active constituent, a coffee bean extract including chlorogenic acids, the mass ratio of caffeine / chlorogenic acids being 0.015 or below.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oral scalp and hair improving agent. [Background technology]

[0002] Sebum is secreted from sebaceous glands, maintains the skin surface at an acidic pH of 4 to 6, and has a bactericidal effect. Sebum also suppresses insensible perspiration, which is the water that evaporates from the skin and mucous membranes in daily life, and has moisturizing properties, playing an important role in maintaining moisture in the stratum corneum. The amount of sebum varies not only due to seasonal factors but also due to stress and fluctuations in hormone levels, and mental stress is said to increase sebum secretion. This excessive sebum secretion can cause various problems throughout the body, and excess sebum on the scalp in particular can cause problems such as scalp and hair stickiness, dandruff, and odor (Non-Patent Document 1).

[0003] The typical method for treating excess sebum on the scalp is to wash the hair, but because the amount of sebum increases due to factors such as stress, this does not provide a fundamental solution for people who are concerned about scalp odor or sticky hair, and does not improve daytime concerns.

[0004] Meanwhile, chlorogenic acids are a type of polyphenol found in coffee beans, and have been reported to have physiological effects such as reducing visceral fat, suppressing sympathetic nervous activity, and alleviating mental stress symptoms (e.g., Patent Document 1, Non-Patent Documents 2-3). Furthermore, oral intake of chlorogenic acids or coffee bean extracts containing them has been reported to improve poor skin tone and dullness, as well as the visibility of pores (Patent Documents 2 and 3). However, there have been no reports that chlorogenic acids or coffee bean extracts containing them have any effect on improving scalp and hair. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-88187 [Patent Document 2] Japanese Patent Application Laid-Open No. 2005-263652 [Patent Document 3] Japanese Patent Application Publication No. 2019-85361 [Non-patent literature]

[0006] [Non-Patent Document 1] 30th SCCJ Research Conference Abstracts, 61, 1991 [Non-patent document 2] Biosci Biotechnol Biochem. 82(5), 879-884, 2018 [Non-patent document 3] Skin Science, October 2017, Vol. 16 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention relates to providing an oral scalp and hair improving agent. [Means for solving the problem]

[0008] As a result of extensive research to solve the above problems, the present inventors have found that oral intake of coffee bean extract, which contains chlorogenic acids and is low in caffeine, is effective in improving scalp and hair condition.

[0009] That is, the present invention provides an oral scalp / hair improving agent containing chlorogenic acids and comprising, as an active ingredient, a coffee bean extract having a caffeine / chlorogenic acids mass ratio of 0.015 or less. The present invention also provides a food composition for improving scalp and hair, which contains chlorogenic acids and has as an active ingredient a coffee bean extract having a caffeine / chlorogenic acids mass ratio of 0.015 or less. [Effects of the Invention]

[0010] According to the present invention, the scalp and hair can be improved. [Brief explanation of the drawings]

[0011] [Figure 1-1] FIG. 1 is a graph showing changes in sensory evaluation scores for scalp and hair after ingestion of the test beverage. [Figure 1-2] FIG. 1 is a graph showing changes in sensory evaluation scores for scalp and hair after ingestion of the test beverage. DETAILED DESCRIPTION OF THE INVENTION

[0012] The oral scalp and hair improvement agent of the present invention contains a coffee bean extract containing chlorogenic acids and having a caffeine / chlorogenic acids mass ratio of 0.015 or less as an active ingredient for improving the scalp and hair. Hereinafter, in this specification, "coffee bean extract containing chlorogenic acids and having a caffeine / chlorogenic acids mass ratio of 0.015 or less" may be simply referred to as "coffee bean extract." As used herein, "chlorogenic acids" refers collectively to monocaffeoylquinic acids, such as 3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid; monoferulic acids, such as 3-ferulic acid, 4-ferulic acid, and 5-ferulic acid; and dicaffeoylquinic acids, such as 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. The present invention may contain at least one of the nine chlorogenic acids. Among these, at least one selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferulic acid, 4-ferulic acid, and 5-ferulic acid is more preferred. Chlorogenic acids exist as stereoisomers and analogs, and include pure stereoisomers, analogs, and mixtures thereof.

[0013] Chlorogenic acids may be in the free form, or in the form of a salt or hydrate. By forming a salt, water solubility can be improved, thereby increasing physiological effectiveness. The salt of chlorogenic acids used in the present invention may be any pharmaceutically acceptable salt. Examples of such salts include salts with alkali metals such as lithium, sodium, and potassium; salts with alkaline earth metals such as magnesium and calcium; salts with inorganic bases such as ammonium salts; salts with basic amino acids such as arginine, lysine, histidine, and ornithine; and salts with organic bases such as monoethanolamine, diethanolamine, and triethanolamine. Among these, salts with alkali metals or alkaline earth metals are preferred.

[0014] From the viewpoint of chlorogenic acid content and enhancing the physiological effects of chlorogenic acids, the coffee beans are preferably one or more selected from green coffee beans and lightly roasted coffee beans, with green coffee beans being more preferred. Here, in this specification, "lightly roasted coffee beans" refers to roasted coffee beans with an L value of 30 to 60. From the viewpoint of chlorogenic acid content and enhancing the physiological effects of chlorogenic acids, the L value of lightly roasted coffee beans is preferably 32 or more, more preferably 34 or more, even more preferably 36 or more, still more preferably 38 or more, and even more preferably 40 or more. The bean species and origin of the coffee beans are not particularly limited. Furthermore, in this specification, the "L value" refers to the lightness of roasted coffee beans measured with a colorimeter, with black being an L value of 0 and white being an L value of 100.

[0015] The extraction method and conditions can be appropriately selected, and can be performed by known methods such as batch extraction, drip extraction, column extraction, etc. using water, hot water, or a water-soluble organic solvent. Examples of the water-soluble organic solvent include lower alcohols such as ethanol. Examples of extraction methods that can be used include those described in JP-A-58-138347, JP-A-59-51763, JP-A-62-111671, and JP-A-5-236918. The coffee beans to be extracted may be either unground or ground. The coffee beans can be ground using known methods and devices, such as a cutter mill, hammer mill, jet mill, impact mill, or Willey grinder, and the method is not particularly limited. The average particle size of the ground coffee beans can be selected as appropriate. After extraction, the obtained extract may be concentrated by known means such as atmospheric concentration, reduced pressure concentration, membrane concentration, etc., and the extract or concentrate may be purified. Drying may be carried out by known means such as freeze drying, evaporation to dryness, spray drying, etc.

[0016] In terms of physiological effects, the content of chlorogenic acids in the coffee bean extract is preferably 10% by mass or more, more preferably 15% by mass or more, and preferably 70% by mass or less, more preferably 60% by mass or less, based on the total amount. The content of chlorogenic acids in the coffee bean extract is preferably 10 to 70% by mass, more preferably 15 to 60% by mass. In this specification, the content of chlorogenic acids is defined based on the total amount of the above nine types. When chlorogenic acids are in the form of salts or hydrates, the content of chlorogenic acids is expressed as a value converted to chlorogenic acids as free acids.

[0017] The coffee bean extract is preferably decaffeinated. The mass ratio of caffeine to chlorogenic acids in the coffee bean extract of the present invention is 0.015 or less, preferably 0.014 or less, more preferably 0.010 or less, even more preferably 0.0066 or less, still more preferably 0.0050 or less, even more preferably 0.0020 or less, and still more preferably 0.0005 or less. In other words, the mass ratio of chlorogenic acids to caffeine in the coffee bean extract is preferably 65 or more, more preferably 70 or more, even more preferably 100 or more, still more preferably 150 or more, still more preferably 200 or more, still more preferably 500 or more, and still more preferably 2000 or more.

[0018] Furthermore, from the standpoint of physiological effects, the caffeine content in the coffee bean extract is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, even more preferably 0.3% by mass or less, still more preferably 0.2% by mass or less, still more preferably 0.15% by mass or less, still more preferably 0.1% by mass or less, and even more preferably 0.05% by mass or less, of the total amount. It is even more preferable that the coffee bean extract is substantially free of caffeine (for example, below the detection limit of HPLC).

[0019] In this specification, chlorogenic acids and caffeine will be analyzed according to the methods described in the Examples below. Unless otherwise specified, the contents of chlorogenic acids and caffeine in a coffee bean extract are expressed as their mass ratios relative to the solid content of the coffee bean extract. Here, "solid content" refers to the residue remaining after drying a sample in an electric thermostatic oven at 105°C for 3 hours and removing volatile substances.

[0020] Examples of means for selectively reducing caffeine in coffee bean extracts include a method of subjecting decaffeinated coffee beans to an extraction process and a method of subjecting a coffee bean extract or a concentrate thereof to a decaffeinated treatment. Decaffeinated coffee beans are coffee beans that have been subjected to a decaffeinated treatment. Known methods for the decaffeinated treatment can be used, such as the water method, supercritical carbon dioxide extraction, and organic solvent extraction. Among these, from the viewpoint of physiological effects, a method of decaffeination of a coffee bean extract or a concentrate thereof is preferred. In this case, it is preferable to contact the coffee bean extract or concentrate thereof, dissolved in a mixed solution of water and an organic solvent, with activated carbon and / or activated clay or acid clay. For example, the method described in JP 2011-4766 A can be used to decaffeinate a coffee bean extract or a concentrate thereof. The coffee bean extract or concentrate thereof to be decaffeinated may be commercially available.

[0021] As shown in the Examples below, oral ingestion of the coffee bean extract of the present invention improved scalp and hair properties, specifically scalp and hair oiliness, scalp and hair odor, scalp dryness, scalp itching, dandruff, hair slack, and scalp stiffness. Chlorogenic acids have been reported to have the effect of suppressing sympathetic nervous activity and alleviating mental stress symptoms (see Non-Patent Documents 2 and 3). Meanwhile, it has been reported that mental stress increases sebum secretion from the cheeks (Taijutsu Kagaku, 25, 1-6, 1976). While the mechanism is not entirely clear, it is believed that the coffee bean extract of the present invention regulates sebum secretion from the scalp through improvement of autonomic nervous function, thereby improving scalp and hair properties. Therefore, the coffee bean extract of the present invention can be used as an oral scalp and hair improvement agent and can be used for scalp and hair improvement, or can be used to produce an oral scalp and hair improvement agent. Here, "use" can refer to administration or ingestion to animals, including humans, and can be therapeutic or non-therapeutic use. "Non-therapeutic" is a concept that does not include medical procedures, i.e., methods of surgery, treatment, or diagnosis on humans, and more specifically, methods of surgery, treatment, or diagnosis performed on humans by physicians or those under the direction of physicians. In the present invention, non-therapeutic use includes the use of coffee bean extract for cosmetic or aesthetic purposes.

[0022] As used herein, "scalp and hair improvement" includes scalp improvement and hair improvement. "Scalp" refers to the skin on the head, and "hair" refers to the hair on the head. The head is made up of the top, back, and sides of the head, and refers to the areas where hair can grow. In addition, "improvement" refers to an improvement in the condition of the scalp and hair, prevention or delay of deterioration of the condition, or reversal, prevention or delay of the progression of deterioration of the condition. Preferably, in the present invention, "scalp and hair improvement" includes at least one selected from the group consisting of sticky scalp, sticky hair, scalp odor, hair odor, dry scalp, itchy scalp, dandruff, frizzy hair, and stiff scalp.

[0023] The oral scalp / hair improvement agent of the present invention can itself be a medicine, quasi-drug, or food for improving scalp / hair, or can be a material or preparation to be used by being blended into such medicine, quasi-drug, or food.

[0024] The pharmaceutical product (including quasi-drugs, the same applies below) contains coffee bean extract as an active ingredient for improving scalp and hair. Furthermore, the pharmaceutical product may contain pharmaceutically acceptable carriers, other active ingredients, pharmacological ingredients, etc., as needed, as long as the function of the active ingredient is not lost. Examples of dosage forms of pharmaceuticals include oral solid preparations such as tablets (including chewable tablets), capsules, granules, powders, and lozenges, and oral liquid preparations such as oral liquids and syrups. Of these, oral liquid preparations are preferred. It is also preferred to make the pharmaceuticals into granules or powders and dissolve them in a beverage before ingesting. Such formulations in various dosage forms can be prepared according to standard methods by appropriately combining, as needed, pharmaceutically acceptable carriers such as excipients, binders, bulking agents, disintegrants, surfactants, lubricants, dispersants, buffers, osmotic pressure adjusters, pH adjusters, emulsifiers, antiseptics, stabilizers, preservatives, thickeners, flowability improvers, flavoring agents, foaming agents, fragrances, coating agents, diluents, and other medicinal ingredients, as long as the function of the active ingredient is not lost.

[0025] The food contains coffee bean extract as an active ingredient to improve scalp and hair. Foods include those that claim to improve scalp and hair and have been approved or notified as such (foods for specified health uses, foods with functional claims). Foods that have been approved or notified as having functional claims can be distinguished from general foods. The food product may be in the form of a solid, semi-solid, or liquid (e.g., a beverage). Examples include various food compositions (breads, cakes, noodles, confectioneries, frozen foods, ice creams, candies, toppings, soups, dairy products, shakes, beverages, seasonings, etc.), as well as nutritional supplement compositions in the same form as the oral preparations described above (solid preparations such as granules, powders, tablets, capsules, microcapsules, and lozenges). Various types of foods can be prepared according to standard methods by appropriately combining chlorogenic acids with any food material, other active ingredients, or additives acceptable for food (e.g., solvents, softeners, oils, emulsifiers, preservatives, acidulants, sweeteners, bittering agents, pH adjusters, stabilizers, colorants, UV absorbers, antioxidants, moisturizers, thickeners, adhesives, dispersants, flow improvers, humectants, aromatics, seasonings, flavor adjusters), etc.

[0026] The oral liquid formulation or beverage may contain at least one solvent selected from water and ethanol. The proportion of water in the solvent in the oral liquid formulation or beverage is preferably 95% by mass or more, more preferably 97% by mass or more, even more preferably 99.5% by mass or more, and preferably 100% by mass or less, based on the total amount of solvent. Examples of water include ion-exchanged water, tap water, and natural water, with ion-exchanged water being particularly preferred from the standpoint of taste. The content of the solvent in the oral liquid formulation or beverage is preferably 85% by mass or more, more preferably 90% by mass or more.

[0027] The content of coffee bean extract in the formulation cannot be generalized as it varies depending on the form of the formulation, but for example, the content of chlorogenic acids in an oral liquid formulation or beverage is, of the total mass, preferably 0.008% by mass or more, more preferably 0.02% by mass or more, even more preferably 0.05% by mass or more, and still more preferably 0.2% by mass or more, and is preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 1.1% by mass or less, even more preferably 0.5% by mass or less, and still more preferably 0.4% by mass or less. Furthermore, the content of coffee bean extract in the oral liquid formulation or beverage, calculated as the solid content of the coffee bean extract, is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.08% by mass or more, of the total mass, and is preferably 10% by mass or less, more preferably 4% by mass or less, even more preferably 2% by mass or less.

[0028] As another dosage form, when the above-mentioned pharmaceutical, quasi-drug or food is a solid composition (e.g., an oral solid preparation, a solid food, or a supplement), the content of chlorogenic acids in the solid composition is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.2% by mass or more, of the total mass of the solid composition, and is preferably 70% by mass or less, more preferably 65% by mass or less, even more preferably 60% by mass or less. The content of the coffee bean extract, calculated as the solid content of the coffee bean extract, of the total mass of the solid composition is preferably 0.1 mass% or more, more preferably 0.5 mass% or more, even more preferably 2 mass% or more, and is preferably 95 mass% or less, more preferably 90 mass% or less, even more preferably 80 mass% or less.

[0029] The oral dosage or oral intake of the coffee bean extract of the present invention can be an amount that can achieve the effects of the present invention. The oral dosage or oral intake can vary depending on the subject's species, body weight, sex, age, condition, or other factors, but is preferably 50 mg or more, more preferably 70 mg or more, even more preferably 100 mg or more, in terms of chlorogenic acids per adult (60 kg) per day, and preferably 1500 mg or less, more preferably 1000 mg or less, and even more preferably 500 mg or less. The preferred oral dosage or oral intake is 50 to 1500 mg, more preferably 70 to 1000 mg, even more preferably 100 to 500 mg, in terms of chlorogenic acids per adult per day. The above preparation can be administered or ingested according to any dosage regimen. In the present invention, the above dose is preferably orally administered or ingested, for example, once, twice, or three or more times a day. More preferably, the coffee bean extract is orally administered or ingested at the above dose once a day.

[0030] The administration or ingestion period is not particularly limited, but is preferably continuous, more preferably for 7 days or more, more preferably for 14 days or more, and even more preferably for 28 days or more. The timing of administration or ingestion is preferably between after dinner and bedtime, and more preferably within 1 hour before bedtime.

[0031] The oral scalp / hair improving agent of the present invention is administered or ingested to humans who need or desire scalp / hair improvement, preferably humans who have one or more symptoms selected from the group consisting of sticky scalp, sticky hair, scalp odor, dry scalp, itchy scalp, dandruff, frizzy hair, and stiff scalp. [Example]

[0032] [Analysis of chlorogenic acids] The analytical equipment used was HPLC. The model numbers of the components of the equipment are as follows: UV-VIS detector: SPD-20A (Shimadzu Corporation) Column oven: CTO-20AC (Shimadzu Corporation) Pump: LC-20AD (Shimadzu Corporation) Autosampler: SIL-20AC (Shimadzu Corporation) Column: Cadenza CD-C18, inner diameter 4.6 mm, length 150 mm, particle size 3 μm (Intact Co., Ltd.)

[0033] The analysis conditions were as follows: Sample injection volume: 10 μL ·Flow rate: 1.0mL / min UV-VIS detector wavelength: 325nm Column oven temperature setting: 35℃ Eluent A: 50 mM acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution Eluent B: Acetonitrile

[0034] Concentration gradient conditions (volume%) Time Eluent A Eluent B 0.0 minutes 100% 0% 10.0 minutes 100% 0% 15.0 minutes 95% 5% 20.0 minutes 95% 5% 22.0 minutes 92% 8% 50.0 minutes 92% 8% 52.0 minutes 10% 90% 60.0 minutes 10% 90% 60.1 minutes 100% 0% 70.0 minutes 100% 0%

[0035] 3-Caffeoylquinic acid: 5.3 min 5-Caffeoylquinic acid: 8.8 min 4-Caffeoylquinic acid: 11.6 min 3-Ferulacinic acid: 13.0 min 5-Ferulacinic acid: 19.9 min 4-Ferulacinic acid: 21.0 min 3,4-dicaffeoylquinic acid: 36.6 min 3,5-dicaffeoylquinic acid: 37.4 min 4,5-dicaffeoylquinic acid: 44.2 min From the area % determined here, the content (mass %) of chlorogenic acids was calculated using 5-caffeoylquinic acid (Tokyo Chemical Industry Co., Ltd.) as a standard substance. As in (1) above, the caffeine content (mass%) was determined using the reagent caffeine (Fujifilm Wako Pure Chemical Industries, Ltd.) as a standard substance.

[0036] [Test Example 1] 1. Production of green coffee bean extract 500g of Indonesian Robusta AP-1 green coffee beans were extracted with 5L of hot water at 98°C for 4 hours by stirring. After cooling, solid-liquid separation was carried out, and the extract was concentrated under reduced pressure at 40°C until the solids concentration reached 20w / v%, yielding a green coffee bean extract. Ethanol was slowly added to a 20 w / v% solids concentration of green coffee bean extract to adjust the ethanol concentration to 60 w / v%, and 63 g of acid clay (Mizuka Ace #600, Mizusawa Chemical Industries, Ltd.) was added. The mixture was stirred for 2 hours and then filtered through No. 2 filter paper. Next, the solution was passed through a column packed with 125 g of activated carbon (Kuraray Coal GW48 / 100D, manufactured by Kuraray Chemical Co., Ltd.) and a column packed with 32 mL of H-type cation exchange resin (SK1BH, manufactured by Mitsubishi Chemical Corporation), and then re-filtered using a 0.2 μm membrane filter. After distilling off the ethanol from the filtrate at 40°C, the water content was adjusted to a solids content of 40 w / v%, and this was designated as a "chlorogenic acid concentration-adjusted solution." 10 g of this "chlorogenic acid concentration-adjusted solution" was sampled in a centrifuge tube and centrifuged at 3000 r / min, 15°C, and 60 minutes to create a "green coffee bean extract." The contents of chlorogenic acids and caffeine in the obtained green coffee bean extract were, based on the total amount of green coffee bean extract, 13.01% by mass of monocaffeoylquinic acid (CQA), 2.62% by mass of monoferulic acid (FQA), 3.72% by mass of dicaffeoylquinic acid (di-CQA), and 0.008% by mass of caffeine. The mass ratio of caffeine to chlorogenic acids was 0.0004. The amount of chlorogenic acids relative to the solid content of the green coffee bean extract was 49.8% by mass.

[0037] 2. Production of test beverages Using the green coffee bean extract produced in 1 above, a test beverage (containing 284 mg / 100 mL of chlorogenic acids) and a placebo beverage (containing 0 mg / 100 mL of chlorogenic acids) were prepared according to the recipe in Table 1 and used in the following examples.

[0038] [Table 1]

[0039] 3. Test Overview (1) Method Twenty-eight healthy women aged 25 to 35 were divided into two groups: a chlorogenic acid group (14 people) and a placebo group (14 people).The chlorogenic acid group was given the test beverage prepared above (containing 284 mg / 100 mL of chlorogenic acids), and the placebo group was given one bottle (100 mL) of a placebo beverage containing no chlorogenic acids per day before bedtime for four weeks.

[0040] Sensory evaluations were conducted by expert evaluators before ingestion of the test beverage (week 0), and two and four weeks after ingestion (week 2 and week 4). Sensory evaluations of the scalp and hair were evaluated using the following criteria (i) and (ii), and scores were calculated. Criteria (ii) was used only for scalp hardness. (Evaluation Criterion (i)) 5: No 4: Somewhat 3: Neither 2: Somewhat 1: Yes (Evaluation Criterion (ii)) 5: Soft 4: Slightly soft 3: Neither 2: Slightly hard 1: Hard

[0041] A questionnaire was also administered after four weeks. The questionnaire regarding the perception of improvement in scalp and hair was rated on the following five-point scale. In addition, participants were asked whether they had any concerns about each question, and subjects who originally answered "no concerns" were excluded from the analysis. 5: It got worse 4: Slightly worse 3: No change 2: Slightly improved 1: It got better

[0042] (2) Results Fourteen subjects in the chlorogenic acid group and fourteen subjects in the placebo group were included in the final analysis. The results of the sensory evaluation were expressed as the amount of change (Δ value) from before intake (0 weeks). The numerical values were shown as the mean ± standard deviation. The statistical significance between the two groups was determined using the Mann-Whitney’s U test, and the p-values were corrected by Bonferroni, with **p < 0.01, *0.01 < p < 0.05, †0.05 < p < 0.1 indicated. For the perception of improvement, the average percentages of each degree of improvement after 4 weeks of intake were shown. The statistical significance between the two groups was determined using the Mann-Whitney’s U test. Figure 1 shows the sensory evaluation score values, and Table 2 shows the percentages of the perception of improvement.

[0043]

Table 2

[0044] From Figure 1 and Table 2, significant improvements or tendencies towards improvement were observed in the chlorogenic acid group compared to the placebo group in terms of scalp and hair greasiness, scalp and hair odor, scalp puffiness, scalp itchiness, dandruff, hair smoothness, and scalp firmness.

Claims

1. An oral scalp and hair improving agent containing, as an active ingredient, a coffee bean extract containing chlorogenic acids and having a mass ratio of caffeine / chlorogenic acids of 0.015 or less.

2. The oral scalp and hair improvement agent according to claim 1, which is orally administered or orally ingested in an amount of 50 to 1500 mg of chlorogenic acids per day for an adult.

3. 3. The oral scalp and hair improving agent according to claim 1, wherein the chlorogenic acids include one or more selected from monocaffeoylquinic acid, monoferulaquinic acid, and dicaffeoylquinic acid.

4. 3. The oral scalp and hair improvement agent according to claim 1 or 2, wherein the coffee bean extract contains 10 to 70% by mass of chlorogenic acids, and the chlorogenic acids include one or more selected from monocaffeoylquinic acid, monoferulaquinic acid, and dicaffeoylquinic acid.

5. The oral scalp and hair improvement agent according to claim 1 or 2, which is in the form of an oral liquid preparation.

6. A food composition for improving scalp and hair, which contains chlorogenic acids and has as an active ingredient a coffee bean extract having a caffeine / chlorogenic acids mass ratio of 0.015 or less.

7. The scalp and hair improving food composition according to claim 6, which is orally ingested in an amount of 50 to 1500 mg of chlorogenic acids per day by an adult.

8. 8. The oral scalp and hair improving food composition according to claim 6 or 7, wherein the chlorogenic acids include one or more selected from monocaffeoylquinic acid, monoferulaquinic acid, and dicaffeoylquinic acid.

9. 8. The oral scalp and hair improving food composition according to claim 6 or 7, wherein the coffee bean extract contains 10 to 70% by mass of chlorogenic acids, and the chlorogenic acids include one or more selected from monocaffeoylquinic acid, monoferulaquinic acid, and dicaffeoylquinic acid.

10. The scalp and hair improving food composition according to claim 6 or 7, which is a beverage.

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