Cinnamon green tea composition as well as preparation method and application thereof

Abstract

The invention relates to the technical field of medicines, in particular to a cinnamon and green tea composition as well as a preparation method and application thereof. The cortex cinnamomi and green tea composition is prepared from the following raw materials: green tea and cortex cinnamomi, wherein the weight ratio of the green tea to the cortex cinnamomi is (1-10): 1. According to the invention, the green tea and the cinnamon are treated and interact with each other, so that the obtained composition has good effects of resisting oxidation, resisting depression and reducing fat and weight.

Description

Technical Field

[0001] The present invention relates to the technical field of medicine, in particular to a cinnamon green tea composition and a preparation method and application thereof. Background Art

[0002] Oxidative stress, obesity, and depression are common health issues in modern life, significantly impacting not only physical health but also quality of life. First, post-meal oxidative stress can cause digestive problems, such as gastrointestinal dysfunction, leading to symptoms like bloating and constipation. It also increases the risk of cardiovascular disease and compromises heart health. It can also cause metabolic disturbances, such as decreased insulin sensitivity and an increased risk of type 2 diabetes. It can also trigger inflammation, leading to chronic diseases and weakening the immune system. Secondly, obesity increases the risk of cardiovascular disease, causes bone and joint problems like arthritis, and impacts daily activities. It can also trigger metabolic disturbances like insulin resistance and fatty liver disease. Furthermore, body image can lead to psychological problems, such as low self-esteem and depression, and sleep disorders, such as sleep apnea. Depression can lead to emotional problems like low mood and anxiety, disrupt interpersonal relationships, and reduce cognitive function, such as poor concentration and memory loss. It can also affect work and study efficiency, and can cause physical discomfort, such as insomnia and loss of appetite. It can also lead to a loss of interest in life and activities, and a low self-esteem and feelings of worthlessness. These effects not only pose a threat to physical health, but also significantly reduce quality of life, affecting daily activities, social interaction and mental health.

[0003] Green tea has antioxidant properties, scavenging free radicals, reducing oxidative stress, and protecting cells from damage, thereby helping to prevent chronic diseases such as cardiovascular disease and cancer. The polyphenols and catechins in green tea, particularly epigallocatechin gallate, are considered to have the greatest health benefits, exhibiting anti-inflammatory, anti-proliferative, and anti-thrombotic properties. Green tea also has protective effects on the nervous system, improving brain function and reducing the risk of Alzheimer's and Parkinson's diseases. Furthermore, green tea helps increase metabolic rate and promotes fat burning, thereby contributing to weight loss.

[0004] Cinnamon has anti-inflammatory properties, reducing inflammation in the body and helping to alleviate the symptoms of inflammatory diseases such as arthritis. Cinnamon also has antimicrobial properties, inhibiting the growth of bacteria, fungi, and viruses, helping to prevent and treat infections. Regarding heart health, cinnamon can help lower blood pressure and improve vascular function, thereby reducing the risk of cardiovascular disease. Cinnamon can regulate blood sugar levels and increase insulin sensitivity, helping to manage type 2 diabetes. Furthermore, cinnamon has protective effects on the nervous system, inhibiting the accumulation of tau proteins associated with cognitive decline and helping to prevent neurodegenerative diseases.

[0005] Chinese patent CN113209193A discloses a Chinese herbal medicine composition with antioxidant function and its application. The formula is composed of the following components in parts by weight: 4-8 parts of licorice, 4-8 parts of chrysanthemum, 2-4 parts of cinnamon, 2-4 parts of rose, 3-5 parts of jujube kernel, 12-20 parts of mulberry, and 4-8 parts of green tea. The invention uses in vitro free radical scavenging experiments, H2O2-induced HaCaT cell oxidative stress damage experiments, and the use of D-galactose to establish a mouse aging model. Based on in vitro chemical and cell experiments and the constructed in vivo mouse model, it is confirmed that the Chinese herbal medicine composition of the present invention has significant antioxidant efficacy and can be used to prepare antioxidant drugs or functional foods. However, the patent uses multiple Chinese herbal medicines without considering whether the combination of drugs has a synergistic effect. In addition, the Chinese herbal medicine composition only has antioxidant function and does not have fat-reducing, weight-reducing, or anti-depressant effects.

[0006] The document "Jain D, Pancholi S, Patel R. SynAntioxidative activity of green tea with some herbs [J]. Journal of Advanced Pharmaceutical Technology, Research, 2011, 2(3). DOI: 10.4103 / 2231-4040.85538." discloses the synergistic antioxidant activity of green tea and some herbs. This document tested the in vitro antioxidant activity of single plant extracts and their 5:3:3:3:3:3 compound preparation (green tea, grape, emblica fruit, pomegranate, cinnamon bark, and ginkgo biloba) to study the DPPH, nitric oxide, and superoxide free radical scavenging activities. Therefore, it can be concluded that the selected extract combination has a synergistic effect with green tea. However, this document only conducted in vitro experiments and was not verified in relevant animal models. It only disclosed that the extract combination has synergistic antioxidant effects with green tea and did not involve fat loss, weight loss, or antidepressant effects.

[0007] Therefore, there is an urgent need to study a green tea and cinnamon composition that has fat-reducing and weight-reducing as well as antioxidant and antidepressant effects. Summary of the Invention

[0008] Based on the deficiencies of the prior art, the present invention aims to provide a cinnamon green tea composition and a preparation method and application thereof.

[0009] To achieve the above object, the present invention adopts the following technical solutions: In one aspect, the present invention provides a cinnamon green tea composition, which is composed of the following raw materials: green tea and cinnamon, wherein the weight ratio of the green tea to the cinnamon is 1-10:1.

[0010] Preferably, the weight ratio of green tea to cinnamon is 2-8:1, more preferably 4-8:1, and even more preferably 4-6:1.

[0011] Most preferably, the weight ratio of green tea to cinnamon is 4:1 or 6:1.

[0012] Preferably, the green tea processing method is: washing the green tea, then treating it with a baking process, and then crushing or freeze-drying it after the treatment.

[0013] Preferably, the flushing is a spray flushing 2-4 times, each flushing time is 1-3 minutes, more preferably a spray flushing 3 times, each flushing time is 1 minute; Preferably, the baking process adopts a low-temperature baking process, specifically: using an electric blast drying oven (model DHG-9240A), setting the temperature to 82-87°C, the hot air circulation speed to 0.5-1 m / s, the thickness of the flat tea leaves to ≤2 cm, and the baking time to 10-15 minutes.

[0014] More preferably, the low-temperature baking process is specifically as follows: using an electric blast drying oven (model DHG-9240A), setting the temperature to 85±1°C, the hot air circulation speed to 0.8 m / s, the thickness of the flat tea leaves to ≤2 cm, and the baking time to 12 minutes.

[0015] Preferably, the pulverization is to pulverize the green tea into coarse powder, fine powder, micro powder or nano powder, preferably micro powder.

[0016] Preferably, the pulverization method is vibration mill pulverization or air flow pulverization.

[0017] Preferably, the crushed particle size is 13-180 μm, preferably 13-60 μm, and more preferably 30±2 μm.

[0018] Preferably, the specific operation process of the soluble powder is as follows: chopping the green tea treated by the baking process into 10 meshes, soaking in 4°C cold water for 1.5 hours, with the material-liquid ratio of green tea to water being 1g:40mL; then extracting, filtering, and concentrating; placing the concentrate in a freeze-drying tray, quick-freezing at -60°C for 4 hours, and then transferring it to a freeze dryer for vacuum freeze drying.

[0019] Preferably, the cinnamon is processed by washing, cutting, drying and then crushing the cinnamon.

[0020] Preferably, the size of the cut pieces is 4×4-6×6 mm, preferably 5×5 mm.

[0021] Preferably, the drying is carried out by hot air drying at a constant temperature of 35-45° C., and is dried to a moisture content of 3-5% of the total weight.

[0022] More preferably, the drying is carried out by hot air drying at a constant temperature of 40° C., and is dried to a moisture content of 4.0±0.3% of the total weight.

[0023] Preferably, the pulverization is carried out by zirconia ball mill, hammer mill or air flow mill, and the pulverization time is 35-45 minutes.

[0024] More preferably, the rotation speed of the zirconia ball mill is 250-300 rpm, and the diameter of the grinding balls is 2-4 mm, preferably the rotation speed is 280 rpm, and the diameter of the grinding balls is 3 mm; More preferably, the speed of the hammer mill is 1200-1600 rpm, preferably 1500 rpm; More preferably, the gas pressure of the air flow milling is 0.5-1 MPa, preferably 0.8 MPa.

[0025] Preferably, the particle size of the crushed cinnamon is 13-700 μm, preferably 13-60 μm, more preferably 15-30 μm, and even more preferably 30±2 μm.

[0026] Preferably, the cinnamon processing method can also be to prepare the cinnamon into a cinnamon oil water inclusion complex powder, and the specific operation process is: crushing the cinnamon through a 20-mesh sieve, extracting it by steam distillation for 4-6 hours, and collecting the volatile oil; then slowly dripping the volatile oil into a saturated solution of β-cyclodextrin, and stirring at 800 rpm, 70°C, and 2 hours.

[0027] Preferably, the preparation method of the saturated β-cyclodextrin solution is: mixing β-cyclodextrin and water in a material-liquid ratio of 1 mg:9 mL, and stirring and dissolving in a water bath at 80°C.

[0028] Preferably, the cinnamon processing method may also be to prepare the cinnamon into other types of cinnamon inclusion compound soluble powders.

[0029] On the other hand, the present invention also provides a method for preparing the above composition, comprising the following steps: uniformly mixing the crushed green tea and cinnamon bark to obtain the composition.

[0030] Finally, the present invention also provides the use of the above composition in preparing fat-reducing, weight-reducing or anti-depression products.

[0031] Preferably, the product is a medicine or a health product.

[0032] Preferably, the medicine further comprises pharmaceutically acceptable excipients; and the health care product further comprises nutritionally acceptable excipients.

[0033] Preferably, the dosage form of the product is ointment, decoction, tablet, capsule or granule.

[0034] The beneficial effects of the present invention are as follows: the present invention processes green tea and cinnamon to achieve synergistic effect between the two, and the obtained composition has good antioxidant, antidepressant and fat and weight reduction effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 The results of MDA detection in animal experiments, among which, ±s, n=8; compared with CG, ** P<0.01, *** P<0.001; compared with MG, ### P<0.001.

[0036] Figure 2 The results of SOD detection in animal experiments, among which, ±s, n=8; compared with CG, *** P<0.001; compared with MG, ### P<0.001, ns means no significant difference.

[0037] Figure 3 The results of GSH-Px detection in animal experiments, among which, ±s, n=8; compared with CG, ** P<0.01, *** P<0.001; compared with MG, ### P<0.001.

[0038] Figure 4 is the MDA result in cell experiment, where ±s; compared with CG, *** P<0.001, **** P<0.0001; compared with MG, ## P<0.01, ### P<0.001.

[0039] Figure 5 is the GSH-Px result in cell experiments, where ±s; compared with CG, ** P<0.01, *** P<0.001; compared with MG, ## P<0.01, ### P<0.001.

[0040] Figure 6 is the CAT result in cell experiment, among which, ±s; compared with CG, ***P<0.001; compared with MG, ## P<0.01, ### P<0.001.

[0041] Figure 7 is the SOD result in cell experiment, among which, ±s; compared with CG, *** P<0.001; compared with MG, ## P<0.01, ### P<0.001.

[0042] Figure 8 This is a graph showing the weight change trend of mice.

[0043] Figure 9 The figure shows the comparison of body weight changes of mice at week 0 and week 12.

[0044] Figure 10 This is a comparison chart of the weight changes of mice in week 12, among which, * P<0.05, ** P<0.01, ns means no significant difference; compared with MG, ## P<0.01.

[0045] Figure 11 The TG results of mice are shown in Figure 2. * P<0.05, ** P<0.01, ns means no significant difference; compared with MG, # P<0.05, ## P<0.01.

[0046] Figure 12 is the TC result of mice, among which, * P<0.05, ** P<0.01, ns means no significant difference; compared with MG, # P<0.05, ## P<0.01.

[0047] Figure 13 The results of perirenal fat in mice are shown in Figure 2. * P<0.05, ** P<0.01, *** P<0.001, ns means no significant difference; compared with MG, # P<0.05, ## P<0.01, ### P<0.001.

[0048] Figure 14 The results of peritesticular fat in mice are shown in Figure 2. *P<0.05, ** P<0.01, *** P<0.001, ns means no significant difference; compared with MG, # P<0.05, ## P<0.01, ### P<0.001.

[0049] Figure 15 Results of the forced swimming test, * P<0.05, *** P<0.001, ns means no significant difference; compared with MG, # P<0.05, ## P<0.01, ### P<0.001.

[0050] Figure 16 is the result of the mine experiment, among which, * P<0.05, *** P<0.001, ns means no significant difference; compared with MG, # P<0.05, ## P<0.01, ### P<0.001.

[0051] Figure 17 is the result of the tail suspension test, where * P<0.05, *** P<0.001, ns means no significant difference; compared with MG, # P<0.05, ## P<0.01, ### P<0.001.

[0052] Figure 18 is the result of the sucrose preference experiment, among which, * P<0.05, ** P<0.01, ns means no significant difference; compared with MG, ## P<0.01, ### P<0.001.

[0053] Figure 19 The DA results for mice are shown in Figure 2. * P<0.05, ns means no significant difference; compared with MG, # P<0.05, ## P<0.01, ### P<0.001.

[0054] Figure 20 The 5-HT results for mice, *P<0.05, ns means no significant difference; compared with MG, # P<0.05, ## P<0.01, ### P<0.001.

[0055] Figure 21 NA results for mice, where * P<0.05, ns means no significant difference; compared with MG, # P<0.05, ## P<0.01, ### P<0.001. DETAILED DESCRIPTION

[0056] The following non-limiting examples are provided to enable those skilled in the art to more fully understand the present invention, but are not intended to limit the present invention in any way. The following is merely an illustrative description of the scope of the present invention, and those skilled in the art may make various changes and modifications to the present invention based on the disclosed content, which should also fall within the scope of the present invention.

[0057] The present invention will be further described below by way of specific examples. The various chemical reagents used in the examples of the present invention were obtained through conventional commercial channels unless otherwise specified. Unless otherwise specified, the contents described below are all by weight. Unless otherwise specified, it is understood that the experiments were conducted at room temperature.

[0058] Green tea is a shrub or small tree of the genus Camellia in the Theaceae family. It has a natural shape and bright green color. It is made from the new leaves or buds of the tea tree, through processes such as withering, shaping, and drying, retaining the natural substances of the fresh leaves.

[0059] Cinnamon is the dried bark of Cinnamomum cassia Presl, a plant of the Lauraceae family. It is usually peeled off in autumn and dried in the shade.

[0060] Table 1 Raw material information

[0061] Example 1 Green Tea Processing: The selected green tea was quickly rinsed three times with purified water, each rinse lasting one minute, to remove impurities and surface dust. A low-temperature roasting process was employed using an electric forced air drying oven (model DHG-9240A) with a set temperature of 85±1°C, a hot air circulation rate of 0.8 m / s, and a flat tea thickness of ≤2 cm. The roasting time was 12 minutes to achieve initial drying and release the aroma of the tea leaves. Subsequently, a three-stage pulverization process was performed using a vibrating mill (media fill ratio 70%). The first stage of coarse pulverization involved 1 mm mesh size and 5 minutes of pulverization; the second stage of fine pulverization involved 0.3 mm mesh size and 10 minutes of pulverization; and the third stage of micro-pulverization resulted in a final particle size of 30±2 μm (verified using a Mastersizer 2000 laser particle size analyzer). A cooling system was used to maintain the material temperature at ≤35°C.

[0062] Cinnamon Processing: Wash the cinnamon bark and cut it into uniform 5×5 mm pieces. Dry it with hot air at 40°C to a moisture content of 4.0±0.3% (as measured by a moisture analyzer) to maintain the stability of the active ingredients. Fine cinnamon powder is obtained by grinding the cinnamon bark in a zirconia ball mill (280 rpm, 3 mm ball diameter) for 40 minutes to a final particle size of 30±2 μm (matching green tea powder). The material temperature is monitored at ≤40°C.

[0063] Mixing: Mix the two powders evenly according to the weight ratio of green tea powder to cinnamon powder = 4:1 to prepare cinnamon green tea soluble powder.

[0064] Example 2 The green tea processing process is the same as in Example 1.

[0065] The cinnamon processing process is the same as in Example 1.

[0066] Mixing: Evenly mix the two powders according to the weight ratio of green tea powder to cinnamon powder = 6:1 to prepare cinnamon green tea soluble powder.

[0067] Example 3 The green tea processing process is the same as in Example 1.

[0068] The cinnamon processing process is the same as in Example 1.

[0069] Mixing: Evenly mix the two powders according to the weight ratio of green tea powder to cinnamon powder = 8:1 to prepare cinnamon green tea soluble powder.

[0070] Example 4 The green tea processing process is the same as in Example 1.

[0071] The cinnamon processing process is the same as in Example 1.

[0072] Mixing: Evenly mix the two kinds of fine powders according to the weight ratio of green tea fine powder to cinnamon fine powder = 2:1 to prepare cinnamon green tea soluble powder.

[0073] Example 5 Green Tea Processing: The selected green tea was quickly rinsed twice with purified water, each rinse lasting 3 minutes, to remove impurities and surface dust. A low-temperature drying process was employed using an electric forced air drying oven (model DHG-9240A) with a set temperature of 85 ± 1°C, a hot air circulation rate of 0.8 m / s, and a flat tea thickness of ≤ 2 cm. The tea was baked for 12 minutes to achieve initial drying and release its aroma. Subsequently, the tea was pulverized using a vibrating mill with a 1 mm mesh size and a pulverization time of 8 minutes. The material temperature was controlled at ≤ 40°C with simultaneous air cooling to obtain coarse particles. The particles were then sieved through an 80-mesh (180 μm) stainless steel screen. The oversize was returned for re-pulverization, and the undersize was collected to obtain the coarse green tea powder.

[0074] Cinnamon Processing: Wash the cinnamon and cut it into 5×5 mm pieces. Dry it with hot air at 40°C to a moisture content of 4.0±0.3%. This maintains the stability of the active ingredients in the cinnamon. Then, crush it using a hammer mill (1500 rpm) to 1-2 mm coarse particles. Pass it through a 24-mesh sieve (700 μm). The remaining particles are collected and crushed again, passing through a 24-mesh sieve (700 μm) to obtain coarse cinnamon powder.

[0075] Mixing: Evenly mix the two coarse powders according to the weight ratio of green tea coarse powder to cinnamon coarse powder = 6:1 to prepare cinnamon green tea soluble powder.

[0076] Example 6 Green Tea Processing: Selected green tea leaves were quickly rinsed four times with purified water, each rinse lasting two minutes, to remove impurities and surface dust. A low-temperature drying process was employed using an electric blast drying oven (model DHG-9240A) with a set temperature of 85±1°C, a hot air circulation rate of 0.8 m / s, and a flat layer of tea leaves ≤2 cm thick for 12 minutes to achieve initial drying and release aroma. Subsequently, high-pressure argon gas flow pulverization (0.7 MPa, 1.5 minutes) was used to obtain ultrafine green tea powder with an average particle size of 15±2 μm.

[0077] Cinnamon Processing: Wash the cinnamon, cut it into 5×5 mm pieces, and dry it with hot air at 40°C to a moisture content of 4.0±0.3%. This maintains the stability of the active ingredients in the cinnamon. Then, use a jet mill (gas pressure 0.8 MPa) with liquid nitrogen deep cooling (-40°C) to grind it to a particle size of 15±2 μm to obtain ultrafine cinnamon powder.

[0078] Mixing: Evenly mix the two ultrafine powders according to the weight ratio of green tea ultrafine powder to cinnamon ultrafine powder = 6:1 to prepare cinnamon green tea soluble powder.

[0079] Comparative Example 1 The difference from Example 1 is that it only contains green tea powder and the green tea processing process is the same as Example 1.

[0080] Comparative Example 2 The difference from Example 1 is that only cinnamon powder is contained and the cinnamon processing process is the same as that of Example 1.

[0081] Comparative Example 3 The difference from Example 1 is that the two powders are evenly mixed in a weight ratio of green tea powder to cinnamon powder = 15:1 to prepare cinnamon green tea soluble powder.

[0082] Comparative Example 4 The difference from Example 1 is that in the green tea processing process, the spray-type rapid rinse is not used, and the green tea is naturally rinsed 3 times with pure water, each rinse time is 5 minutes. The rest is the same as Example 1.

[0083] Comparative Example 5 The difference from Example 1 is that in the processing process of cinnamon, instead of using 40°C constant temperature hot air drying, high temperature rough fire baking (145°C) and short time fast baking (6 minutes) are used for drying. The rest is the same as Example 1.

[0084] Result detection 1. Effects of Examples and Comparative Examples on Alleviating Oxidative Stress 1. Animal experiments (1) Model establishment Male Sprague-Dawley (SD) rats, 8 weeks old, weighing (207.4±7.9) g, were housed in an SPF-grade barrier environment at the Experimental Animal Center of Guangdong Pharmaceutical University, under a 12-h light-dark cycle and at a room temperature of 25±1°C. After one week of acclimatization, the experiment began. The rats were randomly divided into 10 groups, each housed in individual cages, with 8 rats: control group, oxidative stress model group, positive drug control group, oxidative stress and comparative example 1 group, oxidative stress and comparative example 2 group, oxidative stress and example 1 group, oxidative stress and example 2 group, oxidative stress and example 3 group, oxidative stress and example 5 group, and oxidative stress and example 6 group. The experimental period was 10 days. All groups were fed a basal diet throughout the experimental period. On days 1-3 of the experiment, all groups, except the control group, were intraperitoneally injected with 300 mg / kg acetaminophen for three consecutive days to establish an oxidative stress model. On day 4, rats were randomly selected to test serum levels of oxidative stress markers such as malondialdehyde (MDA), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px). A significant increase in these markers was considered a successful oxidative stress model. Starting on day 4, the positive drug control group, oxidative stress and comparative example 1 group, oxidative stress and comparative example 2 group, oxidative stress and example 1 group, oxidative stress and example 2 group, oxidative stress and example 3 group, oxidative stress and example 5 group, and oxidative stress and example 6 group were administered via gavage for seven consecutive days. The control group and oxidative stress model group were administered with normal saline. Following the experiment, rat body weights were recorded, and blood samples were collected for subsequent index measurements.

[0085] (2) Experimental grouping and drug administration Control group (CG group): equal volume of normal saline; Oxidative stress model group (MG group): equal volume of normal saline; Positive drug control group (PDG group): vitamin C (35 mg / kg / d); Oxidative stress and comparative example 1 group (GT group): green tea micropowder prepared in comparative example 1 (35 mg / kg / d); Oxidative stress and comparative example 2 group (Group C): cinnamon micropowder prepared in comparative example 2 (35 mg / kg / d); Oxidative stress and Example 1 group (GTC-HD group): cinnamon green tea soluble powder prepared in Example 1 (35 mg / kg / d); Oxidative stress and Example 2 group (GTC-MD group): cinnamon green tea soluble powder prepared in Example 2 (35 mg / kg / d); Oxidative stress and Example 3 Group (GTC-LD group) Cinnamon green tea soluble powder prepared in Example 3 (35 mg / kg / d); Oxidative stress and Example 5 group (GTC-MD2 group) Cinnamon green tea soluble powder prepared in Example 5 (35 mg / kg / d); Oxidative stress and Example 6 group (GTC-MD3 group): cinnamon green tea soluble powder prepared in Example 6 (35 mg / kg / d).

[0086] (3) Evaluation method Mouse serum collection: The mice were given drugs by gavage continuously for 1 week. 24 hours after the last drug administration, the mice were anesthetized with isoflurane, and blood was collected from the eye sockets before being killed. The blood was placed in a centrifuge tube and centrifuged at room temperature for 2 hours using a centrifuge (10 minutes, 3000 r / min). The supernatant was placed in new centrifuge tubes and aliquoted and stored in a -80°C refrigerator.

[0087] Determination of serum oxidative stress markers: Detect the levels of oxidative stress markers such as malondialdehyde (MDA), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) in serum.

[0088] (4) Evaluation results The MDA results of Examples 1-3, 5-6 and Comparative Examples 1-2 are as follows: Figure 1 As shown, the SOD results of Examples 1-3 and Comparative Examples 1-2 are as follows Figure 2 As shown, the GSH-Px results of Examples 1-3 and Comparative Examples 1-2 are as follows Figure 3 As shown. The GTC-HD, GTC-MD, and GTC-LD groups all exhibited significant antioxidant effects, with the GTC-MD group showing the greatest effect in reducing MDA and increasing SOD and GSH-Px activities, indicating a synergistic effect between the green tea and cinnamon combination. The results of Examples 5-6 demonstrate that the coarse, fine, and ultrafine powders of the green tea and cinnamon combination can all reduce MDA levels in rats subjected to oxidative stress. The fine powder exhibited the greatest effect, followed by the ultrafine powder.

[0089] 2. Cell experiments (1) Establishment of cell model HepG2 cells were seeded in culture dishes and cultured in a 37°C, 5% CO2 incubator. When the cells reached the logarithmic growth phase, they were treated with 200 μmol / L H2O2 for 3 hours to establish an oxidative stress model. The control group received only cell culture medium, while the model group received 200 μmol / L H2O2. A suitable temperature (37°C) and humidity were maintained throughout the experiment to ensure normal cell growth.

[0090] (2) Experimental grouping and drug administration The established oxidative stress cell model was randomly divided into the following groups: Control group (CG group): only 200 μL of cell culture medium was added; Model group (MG group): 200 μL of 200 μmol / L H2O2 was added; Comparative Example 1 (GT group): 100 μL of 35 μg / mL green tea powder prepared in Comparative Example 1 (green tea powder was dissolved in pure water to adjust the concentration to 35 ug / ml) was added, and then 100 μL of 200 μmol / L H2O2 was added; Comparative Example 2 Group (Group C): 100 μL of 35 μg / mL cinnamon powder prepared in Comparative Example 2 (cinnamon powder was dissolved in pure water to adjust the concentration to 35 μg / mL) was added, and then 100 μL of 200 μmol / L H2O2 was added; Example 1 group (GTC-HD group): 100 μL of 35 μg / mL cinnamon green tea soluble powder prepared in Example 1 (the powder was dissolved in pure water to adjust the concentration to 35 μg / mL) was added, followed by 100 μL of 200 μmol / L H2O2; Example 2 group (GTC-MD group): 100 μL of 35 μg / mL cinnamon green tea soluble powder prepared in Example 2 (the powder was dissolved in pure water to adjust the concentration to 35 μg / mL) was added, followed by 100 μL of 200 μmol / L H2O2; Example 3 group (GTC-LD group): 100 μL of 35 μg / mL cinnamon green tea soluble powder prepared in Example 3 (the powder was dissolved in pure water to adjust the concentration to 35 μg / mL) was added, and then 100 μL of 200 μmol / L H2O2 was added.

[0091] (3) Evaluation method ROS level detection: The DCFH-DA method was used to detect the intracellular ROS level of each group to observe the inhibitory effect of the green tea and cinnamon combination on the increase of ROS caused by oxidative stress.

[0092] Antioxidant enzyme activity and MDA content detection: The SOD, CAT, GSH-Px activities and MDA content in each group of cells were detected using corresponding kits to analyze the effect of the green tea and cinnamon combination on the cellular antioxidant system.

[0093] (4) Evaluation results The MDA results are as follows Figure 4 As shown, the GSH-Px results are as follows Figure 5 As shown, the CAT results are as follows Figure 6 As shown, the SOD results are as follows Figure 7The green tea and cinnamon combination significantly alleviated H2O2-induced oxidative stress, exhibiting a synergistic effect, with the GTC-MD group performing best on all indicators. This synergistic effect may be achieved by enhancing antioxidant enzyme activity and inhibiting ROS generation and lipid peroxidation.

[0094] 2. Effects of Weight and Fat Reduction in Examples and Comparative Examples (1) Establishment of animal model Male wild-type (WT) mice of the C57BL / 6J genetic background, all 6 weeks old and weighing 18-22 g, were housed in an SPF-grade barrier environment at the Experimental Animal Center of Guangdong Pharmaceutical University under a 12-h light-dark cycle, room temperature of 22 ± 2°C, and humidity of 50 ± 10%. Before modeling, mice were acclimated for one week with free access to water and a standard diet (20% protein, 10% fat, and 70% carbohydrates) without any other treatment. After acclimation, mice were randomly divided into two groups: a normal control group (CG group, 8 mice) and a high-fat model group (MG group, 80 mice).

[0095] The normal control group continued to be fed a standard diet; the high-fat model group was fed a high-fat diet (containing 20% ​​protein, 60% fat, 20% carbohydrates, including 15% lard, 10% sucrose, 10% milk powder, 2% cholesterol, 1% sodium cholate, and 2% vitamin and mineral mixture). All mice had free access to water and either the high-fat diet or the standard diet. Fresh feed was added daily, and food intake was recorded. Mice were weighed at a fixed time each week, and weight changes were recorded.

[0096] After 8 weeks, mice were randomly selected for blood lipid testing, adipose tissue weighing and liver tissue pathology examination. If the weight of mice in the high-fat model group increased by more than 20% compared with the normal control group and the serum TC, TG and LDL-C levels were significantly increased; the fat mass in areas such as perirenal fat and peritesticular fat increased significantly; and obvious fat deposition appeared in the liver tissue, the obesity model was judged to be successful.

[0097] (2) Experimental groups and drug administration Control group (CG group): gavage with an equal amount of normal saline and fed with normal feed; High-fat model group (MG group): gavage with equal volume of normal saline and high-fat diet at the same time; Comparative Example 1 Group (GT Group): The green tea powder prepared in Comparative Example 1 (50 mg / kg / d) was orally administered and fed with a high-fat diet. Comparative Example 2 Group (Group C): The mice were gavaged with the cinnamon powder prepared in Comparative Example 2 (50 mg / kg / d) and fed with a high-fat diet. Comparative Example 3 (GTC-EX group): The rats were orally administered with the cinnamon green tea soluble powder (50 mg / kg / d) prepared in Comparative Example 3 and fed with a high-fat diet at the same time; Comparative Example 4 (HOT group): The rats were orally administered with the cinnamon green tea soluble powder (50 mg / kg / d) prepared in Comparative Example 4 and fed with a high-fat diet at the same time; Comparative Example 5 group (WAT group): The rats were orally administered with the cinnamon green tea soluble powder (50 mg / kg / d) prepared in Comparative Example 5 and fed with a high-fat diet at the same time; Group 1 (GTC-HD group): The rats were orally administered with the cinnamon green tea soluble powder (50 mg / kg / d) prepared in Example 1 and fed with a high-fat diet. Group 2 (GTC-MD group): The rats were orally administered with the cinnamon green tea soluble powder (50 mg / kg / d) prepared in Example 2 and fed with a high-fat diet. Group 3 (GTC-LD group): The rats were orally administered with the cinnamon green tea soluble powder (50 mg / kg / d) prepared in Example 3 and fed with a high-fat diet. Positive drug group (PDG group): Orlistat (50 mg / kg / d) was administered orally and fed with high-fat diet.

[0098] There were 8 rats in each group. The drug was administered by gavage 8 weeks after model establishment and continued for 4 weeks. Each drug treatment group was administered by gavage once every morning during the experimental period.

[0099] (3) Evaluation indicators Body weight changes of mice at 0 and 12 weeks.

[0100] Mouse Blood Collection: At the end of the experiment, blood was collected from the tail vein. After standing at room temperature for half an hour, the blood was centrifuged at 3000 rpm at 25°C for 15 minutes. The supernatant was the mouse serum. Serum total cholesterol (TC) and triglyceride (TG) levels were measured using a kit.

[0101] Kidney and testicle collection of mice: After blood collection, the mice were killed and dissected. The fat mass of the perinephric fat, perinephric fat and other parts was weighed, and the mass ratio of fat to body weight was calculated.

[0102] (4) Evaluation results The trend of mouse weight changes is shown in the figure Figure 8 As shown, both the green tea and cinnamon combination demonstrated significant weight control and fat reduction effects, with the Example 1 group (GTC-HD group) achieving the best results, approaching those of the normal control group (CG group). This suggests that the green tea and cinnamon combination has a synergistic effect, effectively inhibiting weight gain and fat accumulation induced by a high-fat diet.

[0103] Comparison of body weight changes of mice at week 0 and week 12 Figure 9 The weight changes of mice at week 12 are shown in Figure 10 As shown. The weight gain in Comparative Example 2 (C) was significantly lower than that in the model group (p < 0.01), indicating that cinnamon alone is effective for weight control. The weight gain in Example 1 was significantly lower than that in the model group (p < 0.01) and significantly lower than that in Comparative Example 2 (p < 0.05). This suggests that the combination of green tea and cinnamon has a synergistic effect, with Example 1 group showing the greatest effect.

[0104] Mouse TG results are as follows Figure 11 As shown, the mouse TC results are as follows Figure 12 As shown, the results of mouse perirenal fat Figure 13 As shown, the results of mouse peritesticular fat are as follows Figure 14 The green tea and cinnamon combination showed significant weight and fat reduction effects at different ratios, especially the Example 1 group showed the best effect in reducing blood lipids (TC, TG) and reducing adipose tissue mass, indicating that the green tea and cinnamon combination has a synergistic effect.

[0105] 3. Antidepressant Effects of Examples and Comparative Examples (1) Establishment of CUMS animal model Male wild-type (WT) mice of the C57BL / 6J genetic background, 6 weeks old and weighing 20-25 g, were housed in an SPF-grade barrier environment at the Experimental Animal Center of Guangdong Pharmaceutical University, under a 12-h light-dark cycle and room temperature of 25 ± 1°C. Before modeling, mice were acclimated for one week with free access to food and water, and no other treatments were administered. They were randomly divided into 8 groups, each consisting of 8 mice.

[0106] The following 10 stimuli were randomly arranged: 1) tail clamp for 5 min; 2) cage tilt at 45° for 7 h; 3) water deprivation for 24 h; 4) food deprivation for 24 h; 5) day / night reversal for 24 h; 6) swimming in 4°C cold water for 5 min; 7) moist bedding (200 mL water + 100 g bedding) for 12 h; 8) placing foreign objects for 12 h; 9) swimming in 40°C hot water for 5 min; 10) restraint for 2 h.

[0107] CUMS mice were randomly assigned to receive one stimulus per day, with each stimulus applied on two non-consecutive days and no more than three times per day to avoid habituation and maintain irregularity, and repeated throughout the 8-week experiment.

[0108] After 4 weeks, mice were randomly selected for behavioral tests including sucrose preference test (SPT), tail suspension test (TST), forced swim test (FST), elevated maze test (EPM), and open field test (OFT). The indicators were significantly lower than those of the normal control group, indicating that the depression model was successfully established.

[0109] (2) Experimental groups and drug administration Control group (CG group): administered with an equal volume of normal saline by gavage; Model group (MG group): administered with equal volume of normal saline by gavage; Positive drug group (PDG group): fluoxetine (30 mg / kg / d) was administered orally; Comparative Example 1 (GT Group): Oral administration of the green tea powder prepared in Comparative Example 1 (30 mg / kg / d) Comparative Example 2 Group (Group C): Oral administration of the cinnamon powder prepared in Comparative Example 2 (30 mg / kg / d); Group 1 (GTC-MD group): administered orally with the cinnamon green tea soluble powder prepared in Example 1 (30 mg / kg / d); Group 3 (GTC-LD group): administered orally with the cinnamon green tea soluble powder prepared in Example 3 (30 mg / kg / d); Group 4 (GTC-HHD group) was orally administered with the cinnamon green tea soluble powder prepared in Example 4 (30 mg / kg / d).

[0110] 8 rats in each group. Gavage administration began 4 weeks after modeling and continued for 4 weeks. Each drug treatment group received gavage once every morning during the experimental period; the control group and model group received gavage of the same amount of normal saline.

[0111] (3) Animal handling and sample collection The mice were gavage-administered for 4 consecutive weeks. At the end of all behavioral experiments and 24 hours after the last administration, the mice were anesthetized with isoflurane, blood was collected from the orbits, and then the mice were killed. The serum was collected and stored in a -80°C refrigerator for future use.

[0112] (4) Detection indicators Mouse plasma monoamine neurotransmitter detection: The kit detects the levels of serotonin (5-HT), dopamine (DA), and norepinephrine (NA) in plasma.

[0113] Behavioral indicator detection: ① Forced swim test (FST): Mice from each group were placed individually in a cylindrical glass container 15 cm in diameter and 50 cm high (designed for a water depth of 20 cm and a temperature of 25°C). The mice were first allowed to acclimate for 2 minutes, and then the cumulative immobility time over a 5-minute period was recorded. Immobility was determined when the mice stopped struggling, floated motionless on the water surface, or exhibited only minor limb movements.

[0114] ②OFT: Each group of mice was placed individually in the center compartment of the apparatus (40 × 40 × 40 cm, painted black, with a bottom divided into 25 evenly spaced compartments, with the nine central compartments defined as the central area). At the start of the experiment, the mice were gently placed in the central area and allowed to move freely within the open box for 5 minutes. Their activity was observed and their horizontal and vertical activity scores were counted. Horizontal activity was scored as follows: 1 point was awarded for each horizontal step across the open bottom, with all four paws placed within the compartments. Vertical activity was scored as follows: 1 point was awarded for each time the mouse's front paws lifted off the ground and its hind paws were upright.

[0115] ③ Tail Suspension Test (TST): Each group of mice were suspended from a rod using tape at one-third of their tail. The height between the tip of the tail and the ground was approximately 20 cm. The mice were placed in an upside-down position. After hanging for 1 minute, the cumulative immobility time over the 5-minute period was recorded. Criteria for assessment: The mouse stopped struggling in mid-air and remained motionless while suspended vertically.

[0116] Sucrose preference test (SPT): The experiment lasted four days, and mice were housed individually. For the first 24 hours, mice were given two bottles of 2% sucrose water to acclimate them. For the second 24 hours, mice were given one bottle of 2% sucrose water and one bottle of pure water. The two bottles were swapped at 12 hours to prevent the mice from memorizing the bottle positions and interfering with the experimental results. For the third 24 hours, mice were first deprived of water but not food for 12 hours. Then, they were given one bottle of 2% sucrose water and one bottle of pure water. The weights of the sucrose and pure water were recorded, and the percentage of sugar water intake as a percentage of total fluid intake was calculated (sugar water consumption percentage = sucrose water consumption / sucrose water consumption plus pure water consumption × 100%).

[0117] (5) Test results The results of the forced swimming test were as follows Figure 15 The field test results are shown in Figure 16 The results of the tail suspension test are shown in Figure 17 The results of the sucrose preference experiment are shown in Figure 18 As shown. Compared with the blank group, the positive drug group can significantly improve the level of behavioral indicators of mice; in the proportion of sugar water consumption, there is no statistical difference in the improvement effect of the control group, while the embodiment group shows a significant improvement effect, among which the embodiment 1 group and the embodiment 4 group have the most significant effects. In the tail suspension immobility time test, the control group has an improvement effect, and the green tea cinnamon composition with different ratios has a more excellent improvement effect. In the forced swimming and open field tests, compared with the control group 1, the control group 2 showed a more significant improvement effect; the green tea cinnamon composition with different ratios showed an effect that was better than the green tea and cinnamon single-use groups. Comprehensive analysis shows that Example 1 has the most stable and excellent improvement effect on the four behavioral indicators of depressed mice.

[0118] DA results are as follows Figure 19 As shown, the 5-HT results are as follows Figure 20 As shown, NA results are as follows Figure 21 As shown. Compared with the blank group, the positive drug group can significantly increase the levels of plasma 5-HT, DA, and NA; cinnamon alone can increase the levels of plasma 5-HT, DA, and NA, while the green tea alone group has no significant improvement effect on 5-HT and NA; the green tea and cinnamon combination can significantly increase the levels of plasma 5-HT, DA, and NA, and at different ratios, it shows better effects than the green tea and cinnamon alone groups; comprehensive analysis shows that Example 1 has the most stable and excellent effect on improving plasma monoamine neurotransmitters in depressed mice.

[0119] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A cinnamon green tea composition, characterized in that: The invention is composed of the following raw materials: green tea and cinnamon, wherein the weight ratio of the green tea to the cinnamon is 1-10:

1.

2. The composition according to claim 1, characterized in that The green tea processing method comprises the following steps: washing the green tea, then treating the green tea by a baking process, and then crushing the green tea or preparing the green tea into a soluble powder by freeze drying or air shower drying.

3. The composition according to claim 2, characterized in that The washing is a spray washing 2-4 times, and each washing time is 1-3 minutes; the baking process adopts a low-temperature baking process.

4. The composition according to claim 3, characterized in that The low-temperature baking process is specifically as follows: using an electric blast drying oven, setting the temperature to 82-87°C, the hot air circulation speed to 0.5-1 m / s, the thickness of the flat tea leaves to be ≤2 cm, and the baking time to be 10-15 minutes.

5. The composition according to claim 2, characterized in that The pulverization is to pulverize the green tea into coarse powder, fine powder, micro powder or nano powder; the pulverization method is vibration mill pulverization or air flow pulverization; the pulverized particle size is 13-180 μm.

6. The composition according to claim 1, characterized in that The cinnamon processing method comprises the following steps: washing the cinnamon, cutting the cinnamon into pieces, drying the cinnamon, and then crushing the cinnamon; or preparing the cinnamon into cinnamon inclusion compound soluble powder.

7. The composition according to claim 6, characterized in that The size of the cut pieces is 4×4-6×6 mm; the drying is carried out by constant temperature hot air drying at 35-45° C., and the moisture content is 3-5% of the total weight; the pulverization is carried out by zirconia ball mill pulverization, hammer mill pulverization or air flow pulverization, and the pulverization time is 35-45 minutes.

8. The composition according to claim 6, characterized in that The crushed particle size of the cinnamon is 13-700 μm.

9. Use of the composition according to any one of claims 1 to 8 in the preparation of fat-reducing, weight-reducing or anti-depression products.

10. The use according to claim 9, characterized in that The dosage form of the product is ointment, decoction, tablet, capsule or granule.

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