Application of hydrogen molecules in improving weight losing and / or refreshing effect brought by coffee

Abstract

The invention provides application of hydrogen molecules to improvement of weight losing and / or refreshing effects brought by coffee drinks and application of a composition to improvement of weight losing and / or refreshing effects brought by coffee drinks, and the composition comprises hydrogen molecules and coffee. The hydrogen molecules and the coffee play a synergistic effect, so that the weight losing effect, the refreshing effect and the weight losing and refreshing effects brought by the coffee can be improved.

Description

Technical Field

[0001] The present invention relates to the field of food, and in particular to improving the weight loss and / or refreshing effects of coffee. Background Art

[0002] Coffee, a beverage made from roasted coffee beans, has become one of the world's most popular beverages, alongside cocoa and tea. Its unique aroma and taste, as well as its refreshing effect, have won the love of countless people.

[0003] The caffeine in coffee affects various physiological functions of the human body. It increases the body's metabolic rate and promotes the oxidation and breakdown of fat, thereby helping to burn calories and reduce body fat accumulation. Furthermore, caffeine can suppress appetite, reduce food intake, and stimulate digestive motility, helping the body better digest and absorb nutrients, thus contributing to coffee's weight-loss effects.

[0004] To enhance coffee's weight-loss benefits, some researchers have added catechins to coffee. Catechins are natural polyphenols found in tea and are believed to have some weight-loss benefits. However, the combination of catechins and coffee still leaves much room for improvement in weight-loss efficacy. Furthermore, catechins have a certain bitterness and astringency, so low additions are ineffective. High additions can conflict with the coffee's original flavor, disrupting its taste and mouthfeel.

[0005] Furthermore, the caffeine in coffee affects brain chemistry by mimicking the effects of the neurotransmitter adenosine. Modern research indicates that moderate caffeine intake can improve attention and cognitive function. For example, a moderate intake of caffeine can significantly enhance memory and reaction speed. In today's world of high work pressure and fast-paced lifestyles, the stimulating effect of coffee is particularly important for those who work or study for long hours.

[0006] When hoping to further enhance the refreshing effect of coffee, the addition of other active substances either has little effect or destroys the flavor of the coffee itself, and therefore is not suitable for addition to coffee beverages.

[0007] Therefore, there is a need to further enhance the weight loss and / or refreshing effect of coffee without destroying the original flavor of coffee. Summary of the Invention

[0008] While studying the use of hydrogen molecules in making beverages, the inventor unexpectedly discovered that hydrogen molecules, when used in coffee beverages, can improve some of the beneficial effects of coffee itself, namely weight loss and refreshing effects, thereby completing the present invention.

[0009] Throughout this specification, unless otherwise specified, the terms used herein should be understood as having the same meaning as commonly used in the art. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In the event of any conflict, the present specification shall take precedence.

[0010] In one aspect, the present application provides the use of hydrogen molecules in enhancing the weight loss effect brought about by coffee beverages.

[0011] In addition, the present application provides the use of hydrogen molecules in enhancing the refreshing effect brought by coffee beverages.

[0012] In addition, the present application provides the use of hydrogen molecules in enhancing the weight loss and refreshing effects brought by coffee beverages.

[0013] In this article, "enhancing the weight loss effect brought about by coffee drinks" and "enhancing the refreshing effect brought about by coffee drinks" refer to amplifying the positive effects brought about by consuming coffee.

[0014] In another aspect, the present application provides the use of a composition for weight loss, wherein the composition comprises caffeine and molecular hydrogen. The present application also provides the use of the composition for enhancing metabolic capacity. The present application also provides the use of the composition for enhancing fat loss capacity. The present application also provides the use of the composition for controlling body fat.

[0015] In addition, the present invention provides an application of the composition of the present application in refreshing the mind. The present invention also provides an application of the composition of the present application in improving concentration or attention.

[0016] In addition, the present invention provides the use of the composition of the present application in weight loss and refreshing.

[0017] In specific embodiments, the weight loss or enhanced metabolic capacity is caused by caffeine.

[0018] In a specific embodiment, the alertness is provided by caffeine.

[0019] In specific embodiments, the improved focus or concentration is caused by caffeine.

[0020] In specific embodiments, the hydrogen molecules are present in the form of a gas or dissolved in a liquid.

[0021] In some embodiments, the hydrogen molecules are present in a dissolved form in the coffee beverage.

[0022] Hydrogen molecules in gaseous form, i.e., hydrogen gas, can be produced by various methods. For example, they can be produced by electrolysis of water, physical separation from a hydrogen-containing gas mixture, microbial fermentation, or by hydrogen generators. "Hydrogen generators" refer to chemical substances that can produce hydrogen through a chemical reaction. These generators typically react with water to release hydrogen gas. For example, they can be certain metals or metal compounds, such as magnesium metal, calcium metal, or alloys or oxides of these metals.

[0023] The hydrogen molecules can be dissolved in a liquid by various feasible methods, such as by electrolysis of water, physical mixing, etc. In some embodiments, the hydrogen molecules can be dissolved directly in the coffee beverage. In some embodiments, the hydrogen molecules can be dissolved in a base (e.g., water or milk) of the coffee beverage.

[0024] As used herein, the term "base of a coffee beverage" refers to the liquid component that serves as the base of a coffee beverage. For example, in black coffee, the base of a coffee beverage may be water. For another example, in a latte, the base of a coffee beverage may be milk.

[0025] In a specific embodiment, hydrogen molecules exist in the composition of the present application in the form of gas or dissolved in liquid.

[0026] In some embodiments, the concentration of molecular hydrogen when dissolved in the coffee beverage is from about 0.5 to about 10 ppm, for example, about 0.5 ppm, about 0.6 ppm, about 0.7 ppm, about 0.8 ppm, about 0.9 ppm, about 1.0 ppm, about 1.1 ppm, about 1.2 ppm, about 1.3 ppm, about 1.4 ppm, about 1.5 ppm, about 1.6 ppm, about 1.7 ppm, about 1.8 ppm, about 1.9 ppm, about 2.0 ppm, about 2.5 ppm, about 3.0 ppm, about 3.5 ppm, about 4.0 ppm, about 4.5 ppm, about 5.0 ppm, about 5.5 ppm, about 6.0 ppm, about 6.5 ppm, about 7.0 ppm, about 7.5 ppm, about 8.0 ppm, about 8.5 ppm, about 9.0 ppm, about 9.5 ppm, about 10.0 ppm.

[0027] In some embodiments, the hydrogen molecules are present in a dissolved form in the coffee beverage, and the concentration of the hydrogen molecules is 0.5 to 6 ppm.

[0028] The amount of hydrogen molecules in coffee beverages can be measured by liquid chromatography.

[0029] In a specific embodiment, the coffee beverage can be made using one or more of Arabica coffee beans, Liberica coffee beans, and Robusta coffee beans as raw materials, but is not limited thereto.

[0030] There is no particular restriction on the origin of the coffee beans in this application.

[0031] There are no particular restrictions on coffee bean processing methods. For example, washed, sun-dried, semi-washed, wet hulled, barrel fermented, anaerobic fermented, and honey processed methods may be used, but are not limited thereto.

[0032] There is no particular limitation on the degree of roasting of the coffee beans, for example, light roasting, medium roasting, or dark roasting.

[0033] The present application has no particular restrictions on the extraction method of coffee beans, such as immersion extraction, decoction extraction, drip extraction, pressurized extraction (high-pressure extraction), and percolation extraction, but is not limited thereto.

[0034] In some embodiments, the coffee beverages or compositions of the present application include caffeine at a concentration of about 200 mg / kg to about 1800 mg / kg, such as about 200 mg / kg, about 300 mg / kg, about 400 mg / kg, about 500 mg / kg, about 600 mg / kg, about 700 mg / kg, about 800 mg / kg, about 900 mg / kg, about 1000 mg / kg, about 1100 mg / kg, about 1200 mg / kg, about 1300 mg / kg, about 1400 mg / kg, about 1500 mg / kg, about 1600 mg / kg, about 1700 mg / kg, or about 1800 mg / kg.

[0035] In some embodiments, the ratio of caffeine concentration to molecular hydrogen concentration in the coffee beverage or composition is from about 20:1 to about 3000:1, for example, about 20:1, about 50:1, about 100:1, about 150:1, about 200:1, about 250:1, about 300:1, about 350:1, about 400:1, about 450:1, about 500:1, about 550:1, about 600:1, about 700:1, about 800:1, about 900:1, about 1000:1, about 1500:1, about 1600:1, about 1700:1, about 1800:1, about 1900:1, about 2000:1, about 2500:1, about 3000:1, about 3500:1, about 4000:1, about 4500:1, about 5000:1, about 5500:1, about 6000:1, about 6000:1, about 7000:1, about 7000:1, about 8000:1, about 8000:1, about 8000:1, about 8000:1 1. About 650:1, about 700:1, about 750:1, about 800:1, about 850:1, about 900:1, about 950:1, about 1000:1, about 1200:1, about 1400:1, about 1600:1, about 1800:1, about 2000:1, about 2200:1, about 2400:1, about 2600:1, about 2800:1, about 3000:1.

[0036] As used herein, the term "caffeine" refers to an organic compound naturally present in coffee beans, tea leaves, cola nuts, and guarana leaves, with a chemical formula of C8H 10 N4O2, belongs to the xanthine alkaloids.

[0037] In this document, caffeine concentration, when indicated, refers to the concentration at the time of consumption or drinking. For example, if a 33ml concentrated coffee liquid contains 3000mg / kg of caffeine, and the recommended amount is 300ml of water, milk, or other beverage, then the caffeine concentration is 297.3mg / kg.

[0038] The present application does not particularly limit the type of coffee beverage. The coffee beverage may be a solid beverage or a liquid beverage. The coffee beverage may be selected from one or more of the following groups: latte, mocha, oatmeal coffee, matcha coffee, coffee with other beverages as a base (such as orange juice coffee, grape juice, coconut water coffee), black coffee, Americano, instant coffee, freeze-dried coffee, extracted coffee liquid or concentrated coffee liquid, capsule coffee, and drip coffee.

[0039] The coffee or composition of the present application may further include other ingredients suitable for making coffee-like beverages. Exemplary ingredients include: one or more of the group consisting of water, milk, syrup, and non-dairy creamer. "Milk" can be, for example, liquid dairy products (e.g., whole milk, skim milk, coconut milk), milk powder products, fermented dairy products, cream products, cheese products, etc. "Syrup" can be, for example, honey, maple syrup, corn syrup, or other flavored syrups. "Non-dairy creamer" is a powder composed of vegetable oil, corn syrup, emulsifiers, etc., which can be used to increase the milkiness and smoothness of coffee. The coffee or composition of the present application may further include carbon dioxide molecules and / or nitrogen molecules dissolved in the liquid; the carbon dioxide molecules and / or nitrogen molecules can be introduced into the liquid, for example, by physical mixing. The coffee or composition of the present application may further include food additives, such as additives that comply with the national standard GB2760-2014, such as stabilizers, emulsifiers, food spices, flavor enhancers, sweeteners, preservatives, colorants, etc.

[0040] In some embodiments, the composition of the present application is a food composition, a beverage composition, or a pharmaceutical composition.

[0041] In a specific embodiment, the present invention provides a use of the composition for controlling body fat, wherein the composition is a health care product composition.

[0042] In the present application, the consumer of the coffee beverage or composition is a mammal, preferably a primate, more preferably a human. In some embodiments, the consumer is in a healthy state.

[0043] As used herein, the term "about" means within ±10% of the corresponding number or value.

[0044] Combining molecular hydrogen with coffee not only significantly reduces fat and boosts metabolism, but also creates a synergistic effect without compromising coffee's flavor. Compared to other weight-loss substances combined with coffee, the combination even achieves a more pronounced weight-loss effect. Furthermore, it significantly boosts mental alertness and improves focus and concentration. Molecular hydrogen and caffeine work synergistically without compromising coffee's flavor, even achieving a more pronounced mental alertness than other combinations of stimulants with coffee. Furthermore, molecular hydrogen and caffeine work synergistically, enhancing both the weight-loss and mental benefits of coffee. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] Figure 1 The results of the body weight, liver weight, and serum total cholesterol and triglyceride levels of each group of mice in Example 2 are shown (T test, ***: P < 0.001);

[0046] Figure 2 The results of synergistic index calculation between experimental group 1 and control group C1 in reducing body weight, liver weight, total cholesterol level, and triglyceride level are shown (T test, ***: P < 0.001);

[0047] Figure 3 The results of the body weight, liver weight, and serum total cholesterol and triglyceride levels of each group of mice in Example 3 are shown (T test, ns: no significant difference *: P < 0.05; **: P < 0.01; ***: P < 0.001);

[0048] Figure 4 The synergy index calculation results of experimental groups 1-6 in reducing body weight, reducing liver weight, reducing blood total cholesterol content and reducing triglyceride content are shown;

[0049] Figure 5 The results of the body weight, liver weight, and serum total cholesterol and triglyceride levels of each group of mice in Example 4 are shown (T test, ***: P < 0.001);

[0050] Figure 6 The synergy index calculation results of experimental groups 7-8 in reducing body weight, reducing liver weight, reducing blood total cholesterol content and reducing triglyceride content are shown;

[0051] Figure 7 The results of the exploratory preference index test of each group of mice in Example 5 are shown (T test, ***: P < 0.001);

[0052] Figure 8 The calculation results of the synergy index between experimental group 1 and control group D2 in improving the exploration preference index are shown (T test, **: P < 0.01);

[0053] Figure 9 The results of the exploratory preference index test of each group of mice in Example 6 are shown (T test, ns: no significant difference; **: P < 0.01; ***: P < 0.001);

[0054] Figure 10 The results of the synergy index calculation for experimental groups 1-6 in improving the exploration preference index are shown;

[0055] Figure 11 The results of the exploratory preference index test of each group of mice in Example 7 are shown (T test, ***: P < 0.001);

[0056] Figure 12 The results of synergy index calculation for experimental groups 7-8 in improving the exploration preference index are shown. DETAILED DESCRIPTION

[0057] The present invention will be described in detail below in conjunction with specific embodiments and examples, and the advantages and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments and examples are for illustrating the present invention, rather than for limiting the present invention.

[0058] Example 1 Preparation of hydrogen-containing coffee

[0059] First, a hydrogen generator produces the required hydrogen. Drinking water is then finely filtered multiple times to ensure its purity. The prepared drinking water is transported to a mixing container via an inlet pipe. Simultaneously, hydrogen is pumped into the inlet pipe by a pressure pump. The hydrogen and water are premixed within the inlet pipe before being transported to the mixing container. Next, within the mixing container, the liquid is bent several times by alternately spaced partitions, squeezing the bubbles within the mixed hydrogen water with unbalanced forces. A bubble separator then divides the atmosphere several times until the bubbles reach a diameter below the nanometer level, effectively allowing the hydrogen to blend into the water. The hydrogen concentration in the hydrogen water is measured using a hydrogen electrode and liquid chromatography. Preparation is terminated when the concentration reaches 6 ppm or higher, resulting in supersaturated hydrogen water. Sterile drinking water is added to the supersaturated water for dilution, and the mixture is mixed with commercially available concentrated coffee to create a coffee composition with a final hydrogen concentration of 2 ppm and a final caffeine concentration of 200 mg / kg, resulting in Experimental Group 1.

[0060] Control groups were also established. Control group A1 consisted of a mixture of supersaturated hydrogen water and sterile drinking water, resulting in a caffeine-free hydrogen water with a final hydrogen concentration of 2 ppm. Control group B consisted of a coffee solution containing a caffeine concentration of 200 mg / kg, obtained by mixing sterile drinking water with the same commercially available coffee concentrate as in experimental group 1. Control group C1 consisted of a 1200 ppm catechin solution containing both hydrogen and caffeine, obtained by dissolving catechin in sterile drinking water. Control group C2 consisted of a coffee composition containing 200 mg / kg caffeine and 1200 ppm catechin, obtained by dissolving catechin in sterile drinking water and diluting the coffee concentrate. The details are shown in Table 1 below. Catechins, derived from tea leaves, are recognized as substances with significant weight-loss effects.

[0061] Table 1

[0062]

[0063]

[0064] Example 2 Metabolism and Fat Loss Ability Test Method

[0065] Animal experiment part: 6-8 week old male C57BL / 6 mice, weighing 18-22g, were used and housed in an environment with a temperature of (22±2)℃, relative humidity of (50±10)%, and a 12-hour light / 12-hour dark cycle, with free access to food and water. High-fat model group: fed with a high-fat diet and gavaged with normal drinking water at 0.3mL / 10g body weight every day to establish a high-fat model; at the same time, normal control mice were set up (fed with normal diet and gavaged with normal drinking water at 0.3mL / 10g body weight every day as a control for normal physiological state). The mice were weighed regularly every week and the food intake was recorded. When the weight of the high-fat model mice increased by 20%-30% compared with the normal control mice, the high-fat model was determined to be successfully established.

[0066] After the high-fat model was successfully established, the mice were randomly divided into 6 groups, with 5 mice in each group, and received corresponding gavage intervention: hydrogen water + coffee group (experimental group 1): fed with a high-fat diet, and gavage with the experimental group 1 solution at 0.3 mL / 10 g body weight every day; hydrogen water group (control group A1): fed with a high-fat diet, and gavage with the control group A1 solution at 0.3 mL / 10 g body weight every day; coffee group (control group B): fed with a high-fat diet, and gavage with the control group B solution at 0.3 mL / 10 g body weight every day; single catechin group (control group C1): fed with a high-fat diet, and gavage with the control group C1 solution at 0.3 mL / 10 g body weight every day; catechin + coffee group (control group C2): fed with a high-fat diet, and gavage with the control group C2 solution at 0.3 mL / 10 g body weight every day; high-fat model group: fed with a high-fat diet, and gavage with ordinary drinking water at 0.3 mL / 10 g body weight every day.

[0067] The mice's body weight, food intake, and water intake were measured weekly for 8 weeks. At the end of the experiment, the mice were fasted for 12 hours, and orbital blood was collected and serum was separated. The liver and other organs were isolated and weighed. Serum levels of metabolic markers such as triglycerides and total cholesterol were measured. Body weight, visceral weights, and serum metabolic markers were compared between groups using one-way analysis of variance (ANOVA). Synergistic effects were calculated as follows.

[0068] Taking the synergistic effect of experimental group 1 in reducing the weight of mice as an example,

[0069] First, the average change rates of the observed indicators of the five mice in the single hydrogen group (control group A1) and the single coffee group (control group B) relative to the high-fat model group were calculated: the average change rate E1 of the control group A1 = (average weight of the high-fat model group - average weight of the control group A1) / average weight of the high-fat model group. The average change rate E2 of the control group B = (average weight of the high-fat model group - average weight of the control group B) / average weight of the high-fat model group;

[0070] Calculate the change rate of each mouse in the hydrogen + coffee combined group (experimental group 1) relative to the high-fat model group in the observed indicators. 1+2 =(average weight of high-fat model group - weight of mouse 1 in experimental group 1) / average weight of high-fat model group × 100%;

[0071] Then according to the synergy index formula SI = E 1+2 / (E1+E2-E1×E2) was used to calculate the synergy index (SI1) of mouse 1 in experimental group 1. Wherein, E1 is the average change rate of 5 mice in the single hydrogen group (control group A1), E2 is the average change rate of 5 mice in the single coffee group (control group B), and E 1+2 is the rate of change of mouse 1 in experimental group 1;

[0072] Similarly, the synergy indexes SI2 to SI5 of mice 2 to 5 in experimental group 1 were calculated;

[0073] Finally, the median value of the synergy index SI1 to SI5 of each mouse in experimental group 1 was calculated. The formula for calculating the median value was: MIN + (MAX - MIN) / 2, and the range of the median value was ± (MAX - MIN) / 2, where MIN was the minimum value among SI1 to SI5, and MAX was the maximum value among SI1 to SI5.

[0074] The calculated middle value is the SI value of experimental group 1. When SI = 1, it means that hydrogen water and coffee have an additive effect; SI>1 indicates a synergistic effect, that is, the effect of combined use is better than the sum of the effects of the two alone. The larger the SI, the better the synergistic effect; SI<1 indicates that it may be an antagonistic effect.

[0075] There was no significant difference in food intake among the mice in each group. The results of body weight, visceral weight and serum metabolic index tests among the mice in each group were as follows: Figure 1 As shown in Table 2, Figure 1 As shown, compared to the high-fat model group, control group A1 (hydrogen monotherapy) demonstrated improved fat-reducing ability. The mice in control group A1 experienced decreased body and liver weights, as well as decreased serum total cholesterol and triglyceride levels. Furthermore, control group B (coffee monotherapy) also demonstrated improved fat-reducing ability, with improvements in body weight, liver mass, and various metabolic markers. Compared to control groups A1 (hydrogen monotherapy) and B (coffee monotherapy), experimental group 1 (hydrogen + coffee combined therapy) not only achieved greater reductions in body weight and liver mass, but also showed more significant improvements in various metabolic markers. Control group C1 (catechin monotherapy) also demonstrated fat-reducing ability, with decreases in body weight, liver mass, and serum total cholesterol and triglyceride levels. Control group C2 (catechin + coffee combined therapy) showed slightly improved fat-reducing ability compared to control group C1, but its fat-reducing effect was still inferior to that of experimental group 1.

[0076] Table 2

[0077]

[0078] Next, the synergy index (SI) of the experimental group 1 and the control group C2 was calculated using the synergy index (SI) calculation formula according to the change rate in Table 2. The results are as follows: Figure 2As shown. Regarding weight reduction, the synergistic index of the hydrogen + coffee combination group (experimental group 1) was 1.78±0.20, significantly superior to the 1.11±0.16 of the catechin + coffee combination group (control group C2). Regarding liver weight reduction, the synergistic index of the hydrogen + coffee combination group (experimental group 1) was 1.31±0.06, significantly superior to the 1.16±0.05 of the catechin + coffee combination group (control group C2). Regarding total cholesterol reduction, the synergistic index of the hydrogen + coffee combination group (experimental group 1) was 1.25±0.04, significantly superior to the 1.01±0.03 of the catechin + coffee combination group (control group C2). Regarding triglyceride reduction, the synergistic index of the hydrogen + coffee combination group (experimental group 1) was 1.39±0.07, significantly superior to the 1.11±0.09 of the catechin + coffee combination group (control group C2). The above results indicate that the combination of hydrogen and coffee has a synergistic effect in weight loss, and its synergistic index is significantly better than that of the combination of catechins and coffee.

[0079] Example 3 Metabolic and fat-reducing ability test under different concentrations of hydrogen molecules

[0080] Sterile drinking water was added proportionally to the supersaturated hydrogen water prepared in Example 1 for dilution, and the mixture was mixed with commercially available concentrated coffee liquid to produce hydrogenated coffee beverages with a final caffeine concentration of 200 mg / kg and final hydrogen concentrations of 0.5 ppm, 1 ppm, 1.6 ppm, 4 ppm, and 6 ppm (experimental groups 2-6). Hydrogenated water with final hydrogen concentrations of 0.5 ppm, 1 ppm, 1.6 ppm, 4 ppm, and 6 ppm was also prepared (control groups A2-A6), as shown in Table 3 below. The high-fat model established in Example 2 was used, with five mice in each of the experimental groups 2-6 and the control groups A2-A6. All mice were fed a high-fat diet daily and gavaged daily with 0.3 mL / 10 g body weight of the solution in each group.

[0081] Table 3

[0082]

[0083] The body weight, liver weight, serum total cholesterol content and triglyceride content of the corresponding mouse models of the experimental groups 2-6 and the control groups A2-A6 were measured in the same manner as in Example 2. The results are as follows: Figure 3 As shown, with increasing hydrogen concentration, the fat-loss ability of the control groups A3-A6 improved somewhat, with both body and liver weights showing a gradual decrease compared to the high-fat model group. Serum metabolic markers also showed similar improvements. Compared to the hydrogen-only groups (control groups A2-A6) and the coffee-only group (control group B), the combined hydrogen + coffee group (experimental groups 2-6) further enhanced their metabolic and fat-loss effects.

[0084] Next, based on the measured body weight, liver weight, total cholesterol content and triglyceride content, the synergistic index of experimental groups 2-6 in reducing the body weight, liver weight, total cholesterol content and triglyceride content of mice was calculated according to the calculation method of the synergistic index in Example 2. The results are as follows: Figure 4 As shown, experimental groups 2-6 all had synergistic indices greater than 1 in all of the above aspects, and performed excellent overall, especially experimental groups 3-6. These results indicate that at hydrogen molecular concentrations between 1.6ppm and 6ppm, the combination of hydrogen molecular and coffee has a synergistic effect on improving metabolism and fat loss, and this synergistic effect is significantly enhanced compared to the combination of other weight loss substances (catechins) and coffee.

[0085] Example 4 Metabolic and fat-reducing capacity tests under different caffeine concentrations and different base conditions

[0086] Sterile drinking water was added to the supersaturated hydrogen water prepared in Example 1 in proportion to dilute it, and mixed with commercially available concentrated coffee liquid to prepare a high-concentration hydrogen coffee beverage with a final hydrogen concentration of 2 ppm and a final caffeine concentration of 1800 mg / kg (experimental group 7); in addition, the hydrogen water was thoroughly mixed with whole milk powder and coffee concentrate to prepare a hydrogen coffee latte containing 2 ppm hydrogen and 200 mg / kg caffeine (experimental group 8). The details are shown in Table 4 below. The high-fat model established in Example 2 was used, wherein 5 mice in each group of experimental groups 7 and 8 were fed a high-fat diet every day, and the corresponding solution of each group was gavaged at 0.3 mL / 10 g body weight every day. At the same time, a control group as shown in Table 4 was constructed.

[0087] Table 4

[0088]

[0089] The body weight, liver weight, serum total cholesterol content and triglyceride content of the mouse models of experimental group 7 and experimental group 8 were measured in the same manner as in Example 2. The results are as follows: Figure 5 Compared with the high-caffeine control group and the single hydrogen group (control group A1), experimental group 7 (hydrogen + high caffeine) also further improved metabolism and fat loss. Compared with the milk coffee control group 1 and milk coffee control group 2, experimental group 8 (hydrogen + milk coffee) also further improved metabolism and fat loss. This proves that hydrogen and caffeine can also improve metabolism and fat loss in the case of high concentrations of caffeine or milk coffee.

[0090] Next, the synergy index was calculated according to the method for calculating the synergy index in Example 2 based on the measured mass and content. The results are as follows: Figure 6 In the case of high concentrations of caffeine or other bases, hydrogen and coffee also show similar excellent synergistic effects in improving metabolism and reducing fat.

[0091] Example 5 Concentration and Attention Test

[0092] Mice have a preference for novel objects. After becoming familiar with two identical objects, if a new object is introduced, normal mice will explore the novel object more intently. By comparing the degree of exploration of mice in each group with that of normal mice, we can measure the mice's attention and cognitive memory abilities.

[0093] The experimental group 1 (hydrogen + coffee combined group), control group A1 (hydrogen alone group), and control group B (coffee alone group) prepared in Example 1 were used, and control group D1 (L-theanine alone group) and control group D2 (L-theanine and coffee combined group) were also added. The details are shown in Table 5 below. L-theanine is a common substance used in combination with caffeine to improve concentration and attention.

[0094] Table 5

[0095] Control group D1 L-theanine 200mg / kg Caffeine 0mg / kg Control group D2 L-theanine 200mg / kg Caffeine 200mg / kg

[0096] Animal Experiments: 6-8 week-old male C57BL / 6 mice weighing 18-22 g were housed in an environment with a temperature of (22±2)°C, a relative humidity of (50±10)%, and a 12-hour light / 12-hour dark cycle. Food and water were freely available, and mice were randomly divided into groups of 5 mice per group. Each group of mice was first trained by placing them in an experimental box containing two identical objects (A) and allowing them to freely explore for 5-10 minutes to familiarize themselves with the objects. Then, they were gavage-administered with the corresponding solution at 0.3 mL / 10 g body weight. Mice gavaged with normal drinking water served as a control group. After a 2-hour interval, one of the objects (A) in the experimental box was replaced with a novel object (B). The mice were then placed in the experimental box again, and the time they spent exploring both objects (A) and (B) was recorded over the next 5 minutes. Exploratory behaviors included sniffing and touching with their forepaws. The exploratory preference index for the novel object (B) was calculated as (time spent exploring the novel object (B) / total time spent exploring objects (A) and (B)) × 100%. The higher the preference index, the stronger the mouse's attention and recognition ability to the new object, reflecting its better concentration and attention.

[0097] The results of the exploration preference index test of each group are as follows Figure 7 Compared with the normal control group, the preference index of the hydrogen + coffee group (experimental group 1), the hydrogen alone group (control group A1), the coffee alone group (control group B), the L-theanine alone group (control group D1), and the hydrogen + L-theanine combination group (control group D2) all increased significantly. In addition, the combination of hydrogen and caffeine had the best effect on improving concentration and attention.

[0098] Next, the rate of change in the preference index for each mouse in experimental group 1 and control group D2 was calculated based on the exploratory preference index. First, the average rate of change in the exploratory preference index for the five mice in the hydrogen-only group (control group A1) and the coffee-only group (control group B) relative to the normal control group was calculated. The average rate of change in control group A1, E1, = (average exploratory preference index of control group A1 - average exploratory preference index of the normal control group) / average exploratory preference index of the normal control group. The average rate of change in control group B, E2, = (average exploratory preference index of control group B - average exploratory preference index of the normal control group) / average exploratory preference index of the normal control group.

[0099] The change rate of the exploration preference index of each mouse in the hydrogen + coffee combined group (experimental group 1) relative to the normal control group was calculated. The change rate of the exploration preference index of mouse 1 in experimental group 1 E 1+2 =(Exploration preference index of mouse 1 in experimental group 1 - average exploration preference index of the normal control group) / average exploration preference index of the normal control group. The change rates of the exploration preference indexes of the other mice in experimental group 1 and the mice in control group D2 were calculated in the same manner. The results are shown in Table 6.

[0100] Table 6

[0101]

[0102]

[0103] Then according to the following formula SI1=E 1+2 / (E1+E2-E1×E2) was used to calculate the synergy index (SI) of mouse 1 in experimental group 1. Where E1 is the average change rate of 5 mice in the single hydrogen group (control group A1), E2 is the average change rate of 5 mice in the single coffee group (control group B), and E 1+2 This is the change rate of mouse 1 hydrogen + coffee combined group (mouse 1 in experimental group 1).

[0104] Similarly, the synergy indexes SI2 to SI5 of mice 2 to 5 in experimental group 1 were calculated;

[0105] Finally, the median value of the synergy index of each mouse in experimental group 1 was calculated. The formula for calculating the median value was: MIN+(MAX-MIN) / 2, and the range of the median value was ±(MAX-MIN) / 2, where MIN was the minimum value among SI1 to SI5, and MAX was the maximum value among SI1 to SI5.

[0106] The calculated middle value is the SI value of experimental group 1. When SI = 1, it means that hydrogen water and coffee have an additive effect; SI>1 indicates a synergistic effect, that is, the effect of combined use is better than the sum of the effects of the two alone. The larger the SI, the better the synergistic effect; SI<1 indicates that it may be an antagonistic effect.

[0107] According to the change rate in Table 6, the synergy index of the experimental group 1 and the control group D2 was calculated using the above formula. The results are as follows: Figure 8 As shown. Figure 8 The synergy index for the hydrogen + coffee combination (experimental group 1) was 1.51±0.23, significantly higher than the 1.21±0.06 for the L-theanine + coffee combination (control group D2). These results indicate that the combination of hydrogen and coffee has a synergistic effect on improving focus and attention, and its synergy index is significantly superior to the combination of L-theanine and coffee.

[0108] Example 6 Concentration and attention test under different concentrations of hydrogen molecules

[0109] The preference characteristics of mice were tested using the different concentrations of hydrogen coffee groups (experimental groups 2-6) and different concentrations of hydrogen water control groups (control groups A2-A6) in Example 3. Figure 9 As shown, compared with the normal control group, the hydrogen alone group (control group A2-A6) and the coffee alone group (control group B), the hydrogen + coffee combined group (experimental groups 2-6) further enhanced the effect of improving attention and concentration. Next, according to the calculation method of the synergy index in Example 5, the synergy index of experimental groups 2-6 in improving concentration and attention was calculated, and the results are shown as follows: Figure 10 As shown, the synergy index for experimental groups 2-6 was greater than 1, and the synergy index increased with increasing hydrogen concentration. These results indicate that at least when the hydrogen concentration is between 1.6ppm and 6ppm, the combination of hydrogen and coffee has a synergistic effect on improving focus and attention, and this synergistic effect is significantly greater than the combination of other substances that improve focus and attention (L-theanine) with coffee.

[0110] Example 7 Concentration and attention test under different caffeine concentrations and different substrate conditions

[0111] In order to investigate the effects of high caffeine and different coffee bases on concentration and attention, the groups in Table 4 were tested using the method of Example 5. The results are as follows: Figure 11 As shown. All experimental and control groups showed significant improvements compared to the normal control group. Compared to the high-caffeine control group and the single hydrogen group (control group A1), experimental group 7 (hydrogen + high caffeine) further improved attention and focus. Compared to the milk coffee control group 1 and milk coffee control group 2, experimental group 8 (hydrogen + milk coffee) also further improved focus and attention.

[0112] Next, the synergy index was calculated according to the method for calculating the synergy index in Example 5 based on the measured exploration index. The results are as follows: Figure 12In the presence of high concentrations of caffeine or other bases, hydrogen and coffee also show similar excellent synergistic effects in improving focus and attention.

Claims

1. The use of molecular hydrogen in enhancing the weight loss and / or energy-boosting effects of coffee beverages.

2. The use according to claim 1, wherein The hydrogen molecules exist in the form of gas or dissolved in liquid.

3. The use according to claim 2, wherein: The hydrogen molecules exist in the form of being dissolved in the coffee beverage.

4. The use according to claim 3, wherein: When dissolved in the coffee beverage, the concentration of the hydrogen molecules is 0.5 to 10 ppm.

5. The use according to claim 3, wherein: When dissolved in the coffee beverage, the concentration of the hydrogen molecules is 0.5 to 6 ppm.

6. The use according to any one of claims 1 to 5, wherein The coffee beverage comprises caffeine in a concentration of 200 mg / kg to 1800 mg / kg.

7. The use according to any one of claims 1 to 6, wherein The coffee beverage is prepared by using one or more of Arabica coffee beans, Liberica coffee beans and Robusta coffee beans as raw materials.

8. The use according to any one of claims 1 to 7, wherein The coffee beverage is selected from one or more of the group consisting of: latte, mocha, oatmeal coffee, matcha coffee, coffee with other beverages as base, black coffee, American coffee, instant coffee, freeze-dried coffee, extracted coffee liquid or concentrated coffee liquid, capsule coffee and drip coffee.

9. The use according to any one of claims 1 to 6, wherein The coffee beverage further comprises one or more of the group consisting of water, milk, syrup and non-dairy creamer.

10. Use of the composition for weight loss and / or mental refreshment, wherein: The composition includes molecular hydrogen and caffeine.

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