Plant extract composition with antibacterial, anti-inflammatory and anti-oxidation effects as well as preparation method and application of plant extract composition

Abstract

The invention relates to the technical field of cosmetics, oral care products, health care products and traditional Chinese medicines, in particular to a plant extract composition with antibacterial, anti-inflammatory and anti-oxidation effects as well as a preparation method and application of the plant extract composition. The plant extract composition is prepared from the following components in parts by mass: 1 to 90 parts of rosemary extract, 1 to 20 parts of polygonum cuspidatum extract, 1 to 30 parts of ampelopsis grossedentata leaf extract and 1 to 50 parts of roxburgh rose fruit extract. According to the invention, four extracts with relatively strong antibacterial, anti-inflammatory and anti-oxidation effects are combined according to different mass parts, so that the optimal composition which has synergistic interaction, is natural and safe and has no toxic or side effect is defined; meanwhile, the composition can be applied to preparation of cosmetics, health care products, oral care products and traditional Chinese medicines.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cosmetics, oral care products, health products and traditional Chinese medicine, and particularly relates to a plant extraction composition with antibacterial, anti-inflammatory and antioxidant effects and a preparation method and application thereof. BACKGROUND

[0002] Microorganisms have a profound impact on human health, and disorders can cause various health problems such as skin, oral, and infectious diseases. Infection with Escherichia coli, Salmonella, etc. can cause diarrhea, even intestinal bleeding, and in severe cases, can endanger life. Staphylococcus aureus infection can cause sepsis, pneumonia, etc. There are a large number of bacteria and fungi such as Staphylococcus, corynebacterium, propionibacterium acnes, Staphylococcus aureus, and Malassezia in the epidermis of the skin. 90% of acne in adolescence is caused by the massive proliferation of propionibacterium acnes, and the massive proliferation of Malassezia can cause folliculitis, pityriasis versicolor, seborrheic dermatitis, etc., and Staphylococcus aureus infection can cause skin redness, pus, etc. In addition, oral microorganisms can affect the properties, formation, and toxicity of dental plaque biofilm, leading to different oral diseases. For example, Streptococcus mutans is a typical bacterium that causes dental caries, and lactic acid bacteria, actinomyces, and propionibacterium can all affect dental caries. Infection with Porphyromonas gingivalis, Fusobacterium nucleatum, and Tannerella forsythia can cause apical periodontal disease, and long-term infection with multiple bacteria can also cause periodontitis. The massive proliferation of bacteria on the back of the tongue, such as Solobacterium moorei, can cause severe halitosis. For the above health problems, topical or oral antibacterial drugs are usually needed to improve the health problems. However, antibacterial drugs have certain drug resistance problems, and therefore, it is necessary to find natural ingredients with antibacterial effects and apply them to drugs, cosmetics, and oral products to prevent or reduce health problems caused by the corresponding bacteria.

[0003] Inflammation is a defensive response of host tissues to external pathogens, foreign bodies, or damage, but long-term inflammatory response and persistent chronic inflammation can invade the homeostasis of the body. Chronic inflammation is the pathological basis of many chronic diseases, leading to rheumatoid arthritis, psoriasis, inflammatory bowel disease, etc. Chronic or repeated skin inflammation can cause various inflammatory skin diseases such as acne, atopic dermatitis, eczema, and psoriasis. Chronic inflammation in the oral cavity can cause periodontitis, resulting in gum redness, easy bleeding, periodontal pocket formation, and tooth loss. Oral anti-inflammatory drugs or topical or gargling with ointments, cosmetics, or mouthwashes with anti-inflammatory effects are currently the main ways to deal with inflammation. Long-term consumption of anti-inflammatory drugs has certain side effects, and the use of natural substances with anti-inflammatory effects can reduce or improve inflammation-related problems and reduce toxic side effects.

[0004] Oxidative stress refers to the increase of reactive oxygen species (ROS) or oxygen free radicals in vivo when the production of ROS or oxygen free radicals is excessive or metabolic disorder occurs and exceeds the clearance capacity of the endogenous antioxidant defense system, and finally leads to oxidative damage. Oxidative stress is related to various diseases and is one of the important pathogenesis of aging, cancer, neurodegenerative diseases, cardiovascular diseases, etc. For example, the unsaturated fatty acids in the inner membrane of mitochondria are attacked by oxygen free radicals, causing cell damage and gradually eroding the normal function of various organs and tissues, leading to aging. The imbalance between oxidative stress and antioxidant in the skin microenvironment is an important basis for the occurrence and development of skin diseases. For example, the increase of ROS induced by ultraviolet light can damage keratinocytes and fibroblasts, and finally lead to skin aging, inflammatory skin diseases, skin pigmentation, etc. Oxidative stress is also closely related to various oral problems such as oral mucosa disease and oral cancer. The saliva of patients with oral lichen planus and recurrent oral inflammation has a higher level of lipid peroxide malondialdehyde, and the serum total antioxidant level of patients with periodontitis is reduced, and the levels of lipid peroxide MDA and ROS in gingival crevicular fluid are higher. Therefore, antioxidants or substances with antioxidant effects are used in the treatment of various diseases, skin protection and oral care.

[0005] Microorganisms, inflammation and oxidative stress all affect human health, and the three are also mutually influenced. The damage caused by microbial infection can lead to the generation of inflammation, and the generation of inflammation can promote the occurrence of oxidative stress, leading to the aggravation of oxidative damage, and finally forming the damage of the body. For example, periodontitis is caused by long-term erosion of various oral bacteria, which eventually leads to inflammation, and inflammation promotes the production of ROS in the periodontal tissue, which spreads to the blood and affects the overall health. Therefore, if an active ingredient that can simultaneously resist bacteria, inflammation and oxidative stress can be found, it can rapidly solve the corresponding problems through the synergistic effect of multiple targets.

[0006] At the same time, with the improvement of people's living standards, people's demand for multi-functional products has gradually increased, especially in the fields of cosmetics, health care products and traditional Chinese medicine, people hope to use a single product to achieve multiple effects, so as to reduce the antagonism or accumulation of side effects caused by the simultaneous use of multiple products. With the deepening of the concept of natural, green and healthy, multi-functional products derived from edible, medicinal or both edible and medicinal natural raw materials, safe and effective, and mild formula are more and more welcomed by the public. Medicinal plant resources are a huge treasure of our country, which has the characteristics of multi-target, multi-pathway and multi-effect. At the same time, according to the compatibility theory of traditional Chinese medicine, the use of multiple medicinal plants can also play a synergistic effect and reduce toxicity. Therefore, it is of great significance to find medicinal or both edible and medicinal plants with antibacterial, anti-inflammatory and antioxidant effects, and to apply them in the fields of cosmetics, health care products and traditional Chinese medicine through scientific compounding. SUMMARY

[0007] The purpose of this invention is to provide a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects, its preparation method and application. The composition has antibacterial, anti-inflammatory and antioxidant effects, is natural and safe, and has a synergistic effect. It can be used in cosmetics, oral care products, health products and traditional Chinese medicine.

[0008] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0009] The present invention provides a plant extract composition comprising the following components in parts by weight: 1-90 parts of rosemary extract, 1-20 parts of Polygonum cuspidatum extract, 1-30 parts of Amyda sinensis leaf extract and 1-50 parts of Rosa rugosa fruit extract;

[0010] The method for preparing the rosemary extract includes: gradient extraction of rosemary with ethanol, wherein the ratio of rosemary to ethanol is 1:10-20 (g / mL); the gradient extraction is performed sequentially with ethanol at volume concentrations of 100%, 85%, and 70%.

[0011] The preparation method of the Polygonum cuspidatum extract includes: gradient extraction of Polygonum cuspidatum with ethanol, wherein the ratio of Polygonum cuspidatum to ethanol is 1:10-20 (g / mL); the gradient extraction is performed sequentially with ethanol at volume concentrations of 90%, 80%, and 70%.

[0012] The preparation method of the Aeonium phalloides leaf extract includes: gradient extraction of Aeonium phalloides leaves with ethanol, wherein the ratio of Aeonium phalloides leaves to ethanol is 1:10-20 (g / mL); the gradient extraction is performed sequentially with ethanol at volume concentrations of 95%, 85%, and 75%.

[0013] The preparation method of the prickly pear fruit extract includes: extracting the prickly pear fruit with ethanol, wherein the ratio of prickly pear fruit to ethanol is 1:10-15 (g / mL); the gradient extraction is performed sequentially with ethanol at volume concentrations of 50%, 35%, and 20%.

[0014] Optionally, the plant extract composition comprises the following components in parts by weight: 2-70 parts rosemary extract, 2-16 parts Polygonum cuspidatum extract, 2-25 parts Amygdalus leaf extract, and 2-40 parts Rosa rugosa fruit extract.

[0015] Optionally, the plant extract composition comprises the following components in parts by weight: 3-50 parts rosemary extract, 3-12 parts Polygonum cuspidatum extract, 3-20 parts Amygdalus leaf extract, and 3-30 parts Rosa rugosa fruit extract.

[0016] Optionally, the plant extract composition comprises the following components in parts by weight: 4-30 parts rosemary extract, 4-10 parts Polygonum cuspidatum extract, 4-15 parts Amygdalus leaf extract, and 4-20 parts Rosa rugosa fruit extract.

[0017] Optionally, the plant extract composition comprises the following components in parts by weight: 5-15 parts rosemary extract, 5-8 parts Polygonum cuspidatum extract, 5-10 parts Amygdalus leaf extract, and 5-10 parts Rosa rugosa fruit extract.

[0018] Optionally, the plant extract composition comprises the following components in parts by weight: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Amygdalus leaf extract and 1 part Prickly pear fruit extract.

[0019] The present invention also provides a method for preparing the above-mentioned plant extract composition, comprising the following steps: mixing the components in the plant extract composition evenly to obtain the plant extract composition.

[0020] The present invention also provides the application of the above-mentioned plant extract composition in the preparation of cosmetics, oral care products, health foods and pharmaceuticals with antibacterial, anti-inflammatory and antioxidant effects.

[0021] Optionally, the amount of the plant extract composition added to cosmetics, oral care products, health foods, or pharmaceuticals is 0.01% to 60%.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] This invention provides a composition with antibacterial, anti-inflammatory, and antioxidant effects, consisting of rosemary extract, Polygonum cuspidatum extract, Avicennia marina leaf extract, and Rosa rugosa fruit extract. The extracts are prepared using modern extraction techniques. Combining the active characteristics of each extract with traditional Chinese medicine compatibility theory, a scientifically formulated and optimized composition is created, exhibiting excellent antibacterial, anti-inflammatory, and antioxidant effects. This composition is naturally safe and has no toxic side effects. It can be used in cosmetics, health products, oral care products, and the preparation of traditional Chinese medicine. Detailed Implementation

[0024] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0025] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0026] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0027] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be obvious to those skilled in the art. This application specification and embodiments are merely exemplary.

[0028] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0029] All raw materials used in this invention can be obtained commercially or prepared using existing technologies.

[0030] The present invention provides a plant extract composition comprising the following components in parts by weight: 1-90 parts of rosemary extract, 1-20 parts of Polygonum cuspidatum extract, 1-30 parts of Amorphophallus chinensis leaf extract, and 1-50 parts of Prickly pear fruit extract.

[0031] In this invention, the plant extract composition includes 1 to 90 parts of rosemary extract, for example, 1 part, 5 parts, 8 parts, 10 parts, 15 parts, 20 parts, 25 parts, 30 parts, 40 parts, 50 parts, 60 parts, 70 parts, 80 parts or 90 parts, etc.

[0032] Rosemary (Salvia rosmarinus Spenn.) is a perennial herb belonging to the genus Rosmarinus in the Lamiaceae family. It is a common and widely used edible spice, as well as a plant used for both medicinal and culinary purposes. Rosemary extract is a natural edible antioxidant approved for use in my country, exhibiting significant antibacterial, anti-inflammatory, and antioxidant effects. In terms of antibacterial activity, rosemary extract possesses broad-spectrum antibacterial activity, strongly inhibiting harmful bacteria such as Salmonella, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus subtilis, Candida albicans, Trichophyton mentagrophytes, and Propionibacterium acnes. Its sensitivity to Gram-positive bacteria is higher than that to Gram-negative bacteria. In terms of anti-inflammatory effects, rosemary extract has a significant inhibitory effect on inflammation, reducing the production of pro-inflammatory factors, improving systemic inflammation, and also improving local inflammatory damage. When added to the diet as an anti-inflammatory dietary supplement, it can reduce damage to the colonic mucosa and inflammatory cell infiltration, thereby improving inflammatory symptoms of the colon. Rosemary extract mainly contains chemical components such as triterpenoids, diterpenoids, phenylpropanoids and flavonoids. Among them, carrageenan, carrageenan, ursolic acid and rosmarinic acid also have significant antioxidant, anti-inflammatory and antibacterial activities.

[0033] In this invention, the preparation method of the rosemary extract includes: gradient extraction of rosemary with ethanol, wherein the ratio of rosemary to ethanol is 1:10 to 20 (g / mL), for example, 1:10 (g / mL), 1:15 (g / mL), or 1:20 (g / mL), preferably 1:15 (g / mL); the gradient extraction is performed sequentially with ethanol of volume concentrations of 100%, 85%, and 70%; the extraction is performed by ultrasonic extraction or heating reflux, with each ultrasonic extraction having a power of 380W and a time of 60 minutes.

[0034] In an embodiment of the present invention, the method for preparing rosemary extract is to pulverize rosemary leaves and mix them with ethanol, extract the rosemary three times by heating and reflux or ultrasound, combine the filtrates obtained from each extraction, mix them evenly, concentrate and dry under reduced pressure to obtain rosemary extract.

[0035] In this invention, the plant extract composition includes 1 to 20 parts of Polygonum cuspidatum extract, for example, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, or 20 parts, etc.

[0036] Polygonum cuspidatum Sieb. et Zucc., the dried rhizome of the Polygonum cuspidatum plant (family Polygonaceae), is a commonly used traditional Chinese medicine. Slightly bitter, it possesses properties such as dispersing blood stasis, relieving cough, reducing jaundice, and promoting diuresis. Its chemical components mainly consist of anthraquinones, stilbenes, flavonoids, phenylpropanoids, steroids, and terpenes. Pharmacological studies have shown that Polygonum cuspidatum exhibits significant antibacterial, anti-inflammatory, antioxidant, antiviral, and hypoglycemic effects. Its anti-inflammatory active components are mainly anthraquinones, flavonoid glycosides, and phenylpropanoids, which can be used to treat ulcerative colitis. It can reduce the production of inflammatory factors IL-6, IL-1β, and TNF-α, thereby achieving a good anti-inflammatory effect. The antioxidant active components in Polygonum cuspidatum extract mainly include emodin, quercetin, resveratrol, and chlorogenic acid, which can scavenge various free radicals and significantly increase the levels of GSH, SOD, and GSH-Px, thus achieving an antioxidant effect. In terms of antibacterial properties, Polygonum cuspidatum extract has a good inhibitory effect on both Gram-positive and Gram-negative bacteria, especially on Bacillus cereus, Staphylococcus aureus, and Propionibacterium acnes.

[0037] In this invention, the preparation method of the Polygonum cuspidatum extract includes: gradient extraction of Polygonum cuspidatum root with ethanol, wherein the ratio of Polygonum cuspidatum root to ethanol is 1:10-20 (g / mL), for example, 1:10 (g / mL), 1:15 (g / mL), or 1:20 (g / mL), preferably 1:10 (g / mL); the gradient extraction is performed sequentially with ethanol at volume concentrations of 90%, 80%, and 70%; the extraction is performed by ultrasonic extraction or heating reflux, with each ultrasonic extraction having a power of 380W and a time of 60 minutes.

[0038] In an embodiment of the present invention, the preparation method of Polygonum cuspidatum extract is to crush the Polygonum cuspidatum rhizome and mix it with ethanol, extract Polygonum cuspidatum three times by heating and reflux or ultrasound, combine the filtrates obtained from each extraction, mix them evenly, concentrate and dry under reduced pressure to obtain Polygonum cuspidatum extract.

[0039] In this invention, the plant extract composition includes 1 to 30 parts of *Agrospalum distichum* leaf extract, for example, 1 part, 3 parts, 5 parts, 7 parts, 9 parts, 10 parts, 15 parts, 20 parts, 25 parts, or 30 parts, etc.

[0040] Ampelopsis grossedentata (Hand.-Mazz.) W. Wang, a vine belonging to the genus Ampelopsis in the family Vitaceae, is a unique medicinal and edible plant in my country. Its tender leaves, after being blanched, rolled, and dried, are used to make a tea called "vine tea," which has been a daily beverage since ancient times. Ampelopsis grossedentata leaves are slightly warm in nature and possess properties such as dispelling wind and toxins, removing blood stasis and reducing swelling, stopping bleeding and relieving pain. Its main components are flavonoids, steroids, terpenes, phenolic acids, and polysaccharides. Its extracts exhibit pharmacological effects including antioxidant, antibacterial, anti-inflammatory, analgesic, antitumor, hypoglycemic, antiviral, and immune-enhancing properties. In terms of antioxidant activity, Ampelopsis grossedentata leaf extract can effectively scavenge free radicals, especially O2. 2- The clearance of ·OH and ROO- is dose-dependent. In terms of antibacterial properties, dihydromyricetin, the main component of *Ampelopsis grossedentata* leaf extract, can inhibit *Staphylococcus aureus*, *Bacillus subtilis*, and *Escherichia coli* by inhibiting bacterial metabolism, disrupting their morphology, and altering cell membrane permeability. In terms of anti-inflammatory properties, *Ampelopsis grossedentata* water extract can alleviate inflammatory responses by reducing TNF-α, IL-6, and IL-1β, and can also reduce the production of NO synthase in macrophages.

[0041] In this invention, the preparation method of the *Avicennia marina* leaf extract includes: gradient extraction of *Avicennia marina* leaves with ethanol, wherein the ratio of *Avicennia marina* leaves to ethanol is 1:10 to 20 (g / mL), for example, 1:10 (g / mL), 1:15 (g / mL), or 1:20 (g / mL), preferably 1:15 (g / mL); the gradient extraction is performed sequentially with ethanol at volume concentrations of 95%, 85%, and 75%; the extraction is performed by ultrasonic extraction or heating reflux, with each ultrasonic extraction using a power of 380W and a time of 60 minutes.

[0042] In an embodiment of the present invention, the preparation method of the Agrospalum leaf extract is to pulverize the Agrospalum leaves and mix them with ethanol, extract the Agrospalum leaves three times by heating and reflux or ultrasound, combine the filtrates obtained from each extraction, mix them evenly, and then concentrate and dry under reduced pressure to obtain the Agrospalum leaf extract.

[0043] In this invention, the plant extract composition includes 1 to 50 parts of prickly pear fruit, or 1 part, 3 parts, 5 parts, 8 parts, 10 parts, 15 parts, 20 parts, 25 parts, 30 parts, 35 parts, 40 parts, 45 parts, or 50 parts, etc.

[0044] The prickly pear fruit is the mature fruit of *Rosa roxburghii* Tratt., a plant belonging to the genus *Rosa* of the Rosaceae family. It is a plant used both as food and medicine, possessing digestive, spleen-strengthening, astringent, and antidiarrheal properties, and is known as the "King of Vitamin C." Prickly pear fruit is also a common food, naturally safe and non-toxic. It exhibits significant antioxidant, anti-inflammatory, hypoglycemic, antibacterial, antitumor, and hepatoprotective effects. Its main active components include flavonoids, triterpenoids, tannins, and polysaccharides. Antioxidant activity is the primary function of prickly pear, as it can increase the activity of SOD, glutathione peroxidase, and catalase to a certain extent, thus exerting its antioxidant effect. In terms of antibacterial properties, prickly pear extract has a significant inhibitory effect on *Staphylococcus aureus*, and total flavonoids and polyphenol-rich extracts from prickly pear fruit also have a significant inhibitory effect on *Escherichia coli*. Currently, prickly pear fruit is considered an edible natural anti-inflammatory agent, which can be used to treat chronic colitis; the isolated triterpenoid structures can have a therapeutic effect on ulcerative colitis by regulating EGFR, PIK3R1, and AKT1. In addition, prickly pear extract also has anti-photoaging effects, and therefore is widely used in cosmetics.

[0045] In this invention, the preparation method of the prickly pear fruit extract includes: gradient extraction of prickly pear fruit with ethanol, wherein the ratio of prickly pear fruit to ethanol is 1:10 to 15 (g / mL), for example, 1:10 (g / mL), 1:11 (g / mL), 1:12 (g / mL), 1:13 (g / mL), 1:14 (g / mL), or 1:15 (g / mL), preferably 1:15 (g / mL); the gradient extraction is performed sequentially with ethanol at volume concentrations of 50%, 35%, and 20%; the extraction is performed by ultrasonic extraction or heating reflux, with each ultrasonic extraction using a power of 380W and a time of 60 minutes.

[0046] In an embodiment of the present invention, the method for preparing the prickly pear fruit extract is to crush the prickly pear fruit and mix it with ethanol, extract the prickly pear fruit three times by heating and reflux or ultrasound, combine the filtrates obtained from each extraction, mix them evenly, and then concentrate and dry under reduced pressure to obtain the prickly pear fruit extract.

[0047] In this invention, the plant extract composition comprises the following components in parts by weight: 2-70 parts of rosemary extract, 2-16 parts of Polygonum cuspidatum extract, 2-25 parts of Amylopectin leaf extract, and 2-40 parts of Rosa rugosa fruit extract.

[0048] In this invention, the plant extract composition comprises the following components in parts by weight: 3-50 parts of rosemary extract, 3-12 parts of Polygonum cuspidatum extract, 3-20 parts of Amorphophallus chinensis leaf extract, and 3-30 parts of Prickly pear fruit extract.

[0049] In this invention, the plant extract composition comprises the following components in parts by weight: 4-30 parts of rosemary extract, 4-10 parts of Polygonum cuspidatum extract, 4-15 parts of Amylopectin leaf extract, and 4-20 parts of Rosa rugosa fruit extract.

[0050] In this invention, the plant extract composition comprises the following components in parts by weight: 5-15 parts of rosemary extract, 5-8 parts of Polygonum cuspidatum extract, 5-10 parts of Amorphophallus chinensis leaf extract, and 5-10 parts of Prickly pear fruit extract.

[0051] In this invention, the plant extract composition comprises the following components in parts by weight: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Amygdalus leaf extract and 1 part Prickly pear fruit extract.

[0052] The present invention also provides a method for preparing the above-mentioned plant extract composition, comprising the following steps: mixing the components in the plant extract composition evenly to obtain the plant extract composition.

[0053] In another embodiment of the present invention, rosemary, Japanese knotweed, Amaryllis leaves and prickly pear fruit are mixed and pulverized to obtain a mixture, and the mixture is subjected to gradient extraction to obtain a plant extract composition.

[0054] The mass ratio of rosemary, Japanese knotweed, Amaryllis leaves and prickly pear fruit is 1:1:1:1;

[0055] The gradient extraction includes: sequentially extracting the mixture with ethanol at volume concentrations of 95%, 80%, 65%, 50%, and 35%; the material-to-liquid ratio of the mixture to ethanol is 1:15–20 (g / mL), for example, 1:15 (g / mL), 1:16 (g / mL), 1:17 (g / mL), 1:18 (g / mL), 1:19 (g / mL), or 1:20 (g / mL); the extraction is performed using ultrasonic extraction or heating reflux, with each ultrasonic extraction using a power of 380W for 60 minutes.

[0056] The present invention also provides the application of the above-mentioned plant extract composition in the preparation of cosmetics, oral care products, health foods and pharmaceuticals with antibacterial, anti-inflammatory and antioxidant effects.

[0057] In this invention, the cosmetics include all product types that contain the plant extract composition, such as injections, creams, lotions, or serums.

[0058] The oral care products include all types of products that contain the plant extract composition, such as medicines, toothpaste, oral sprays, mouthwashes, or oral lozenges.

[0059] The health food or medicine includes all dosage forms in which the plant extract composition is added, such as tablets, oral liquids, granules, injections, patches, ointments, powders, suppositories, or capsules.

[0060] The four plants involved in this invention all possess significant antibacterial, anti-inflammatory, and antioxidant activities. The scientifically formulated combination of these plants, utilizing their multi-target and synergistic properties to enhance their activity, can be used in cosmetics, oral care products, health supplements, and traditional Chinese medicine, solving the problem of needing to use multiple products to achieve multiple effects.

[0061] In this invention, the amount of the plant extract composition added to cosmetics, oral care products, health foods or pharmaceuticals is 0.01% to 60% of the total mass of the product.

[0062] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0063] Example 1

[0064] (1) Take crushed dried rosemary leaves, mix 100g of rosemary with 1500mL of 100% ethanol, and extract under ultrasonic power of 380W for 60min; after extraction, separate solid and liquid, collect extract 1, mix the solid with 1500mL of 85% ethanol, and extract under ultrasonic power of 380W for 60min; after extraction, separate solid and liquid, collect extract 2, mix the solid with 1500mL of 70% ethanol, and extract under ultrasonic power of 380W for 60min; after extraction, separate solid and liquid, collect extract 3, mix extract 1, extract 2 and extract 3, concentrate under reduced pressure until dry to obtain rosemary extract;

[0065] (2) Take the crushed dried root of Polygonum cuspidatum, mix 100g of dried root of Polygonum cuspidatum with 1000mL of 90% ethanol, and extract under ultrasonic power of 380W for 60min; after extraction, separate the solid and liquid, collect extract 1, mix the solid with 1000mL of 80% ethanol, and extract under ultrasonic power of 380W for 60min; after extraction, separate the solid and liquid, collect extract 2, mix the solid with 1000mL of 70% ethanol, and extract under ultrasonic power of 380W for 60min; after extraction, separate the solid and liquid, collect extract 3, mix extract 1, extract 2 and extract 3, concentrate under reduced pressure until dry to obtain Polygonum cuspidatum extract;

[0066] (3) Take the crushed dried stems and leaves of Amaryllis macrantha. First, mix 100g of dried stems and leaves of Amaryllis macrantha with 1500mL of 95% ethanol and extract under ultrasonic power of 380W for 60min. After extraction, separate the solid and liquid, collect extract 1, mix the solid with 1500mL of 85% ethanol and extract under ultrasonic power of 380W for 60min. After extraction, separate the solid and liquid, collect extract 2, mix the solid with 1500mL of 75% ethanol and extract under ultrasonic power of 380W for 60min. After extraction, separate the solid and liquid, collect extract 3, mix extract 1, extract 2 and extract 3, concentrate under reduced pressure until dry to obtain Amaryllis macrantha leaf extract.

[0067] (4) Take crushed and dried prickly pear fruit, mix 100g of prickly pear fruit with 1500mL of 50% ethanol, and extract under ultrasonic power of 380W for 60min; after extraction, separate solid and liquid, collect extract 1, mix the solid with 1500mL of 35% ethanol, and extract under ultrasonic power of 380W for 60min; after extraction, separate solid and liquid, collect extract 2, mix the solid with 1500mL of 20% ethanol, and extract under ultrasonic power of 380W for 60min; after extraction, separate solid and liquid, collect extract 3, mix extract 1, extract 2 and extract 3, concentrate under reduced pressure until dry to obtain prickly pear fruit extract;

[0068] (5) Take the four extracts prepared in (1) to (4), and mix them by mass parts: 1 part of rosemary extract, 1 part of Japanese knotweed extract, 1 part of Amygdalus leaf extract, and 1 part of prickly pear fruit extract to obtain a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects.

[0069] Example 2

[0070] Take the four extracts prepared in Example 1, and mix them by mass: 30 parts rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Amygdalus leaf extract, and 1 part Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0071] Example 3

[0072] Take the four extracts prepared in Example 1, and mix them by mass: 50 parts rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Amygdalus leaf extract, and 1 part Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0073] Example 4

[0074] Take the four extracts prepared in Example 1, and mix them by mass: 70 parts rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Amygdalus leaf extract, and 1 part Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0075] Example 5

[0076] The four extracts prepared in Example 1 were mixed in the following proportions by mass: 90 parts rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Amygdalus leaf extract, and 1 part Rosa rugosa fruit extract. This mixture yielded a plant extract composition with antibacterial, anti-inflammatory, and antioxidant effects.

[0077] Example 6

[0078] The four extracts prepared in Example 1 were mixed in the following proportions by mass: 110 parts rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Amygdalus leaf extract, and 1 part Rosa rugosa fruit extract. This mixture yielded a plant extract composition with antibacterial, anti-inflammatory, and antioxidant effects.

[0079] Example 7

[0080] Take the four extracts prepared in Example 1, and mix them by mass: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 10 parts Amygdalus leaf extract, and 1 part Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0081] Example 8

[0082] Take the four extracts prepared in Example 1, and mix them by mass: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 20 parts Amygdalus leaf extract, and 1 part Rosa rugosa fruit extract to obtain a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects.

[0083] Example 9

[0084] The four extracts prepared in Example 1, in parts by mass, are: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 30 parts Ampelopsis japonica leaf extract, and 1 part Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0085] Example 10

[0086] The four extracts prepared in Example 1, in parts by mass, are: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 40 parts Ampelopsis japonica leaf extract, and 1 part Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0087] Example 11

[0088] Take the four extracts prepared in Example 1, and mix them by volume as follows: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Ampelopsis japonica leaf extract, and 10 parts Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0089] Example 12

[0090] Take the four extracts prepared in Example 1, and mix them by volume: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Ampelopsis japonica leaf extract, and 20 parts Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0091] Example 13

[0092] The four extracts prepared in Example 1 were mixed in the following proportions by volume: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Ampelopsis japonica leaf extract, and 30 parts Rosa rugosa fruit extract. This mixture yielded a plant extract composition with antibacterial, anti-inflammatory, and antioxidant effects.

[0093] Example 14

[0094] Take the four extracts prepared in Example 1, and mix them by volume: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Amygdalus leaf extract, and 40 parts Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0095] Example 15

[0096] Take the four extracts prepared in Example 1, and mix them by volume as follows: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Amygdalus leaf extract, and 50 parts Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0097] Example 16

[0098] Take the four extracts prepared in Example 1, and mix them by volume: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Ampelopsis japonica leaf extract, and 60 parts Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0099] Example 17

[0100] Take the four extracts prepared in Example 1, and mix them by volume as follows: 1 part rosemary extract, 10 parts Polygonum cuspidatum extract, 1 part Ampelopsis japonica leaf extract, and 1 part Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0101] Example 18

[0102] Take the four extracts prepared in Example 1, and mix them by volume as follows: 1 part rosemary extract, 20 parts Polygonum cuspidatum extract, 1 part Ampelopsis japonica leaf extract, and 1 part Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0103] Example 19

[0104] Take the four extracts prepared in Example 1, and mix them by volume as follows: 1 part rosemary extract, 30 parts Polygonum cuspidatum extract, 1 part Amygdalus leaf extract, and 1 part Rosa rugosa fruit extract. After mixing, a plant extract composition with antibacterial, anti-inflammatory and antioxidant effects is obtained.

[0105] Example 20

[0106] Mix 10g of dried rosemary leaves, 10g of Polygonum cuspidatum rhizome, 10g of Ampelopsis japonica leaves, and 10g of Rosa rugosa fruit, then pulverize them. The pulverized mixture is first mixed with 675mL of 95% ethanol and extracted using ultrasound at 380W for 60min. After extraction, solid-liquid separation is performed, and extract 1 is collected. The solid is then mixed with 675mL of 80% ethanol and extracted using ultrasound at 380W for 60min. After extraction, solid-liquid separation is performed, and extract 2 is collected. The solid is then mixed with 675mL of 65% ethanol and extracted using ultrasound at 380W for 60min. Extract at 380W for 60 min; after extraction, separate the solid and liquid, collect extract 3, mix the solid with 675 mL of 50% ethanol, and extract at 380W for 60 min; after extraction, separate the solid and liquid, collect extract 4, mix the solid with 675 mL of 35% ethanol, and extract at 380W for 60 min; after extraction, separate the solid and liquid, collect extract 5, mix extract 1, extract 2, extract 3, extract 4 and extract 5, concentrate under reduced pressure until dry to obtain the plant extract composition.

[0107] Comparative Example 1

[0108] The difference between Comparative Example 1 and Example 1 is that it does not contain rosemary extract.

[0109] Comparative Example 2

[0110] The difference between Comparative Example 2 and Example 1 is that it does not contain Polygonum cuspidatum extract.

[0111] Comparative Example 3

[0112] The difference between Comparative Example 3 and Example 1 is that it does not contain the extract of Ampelopsis japonica leaf.

[0113] Comparative Example 4

[0114] The difference between Comparative Example 4 and Example 1 is that it does not contain prickly pear fruit extract.

[0115] Example of effect 1

[0116] 1. Experimental Methods

[0117] 1.1 Minimum Antimicrobial Concentration (MIC) Determination

[0118] Well plates were prepared using the broth microdilution method. Bacterial cultures were inoculated into Mueller-Hinton broth (MHB) and cultured. The extracted plant extract composition was dissolved in DMSO and tested at final concentrations ranging from 128 to 0.0625 μg / mL. Bacterial cultures (100 μL) of each strain were diluted at 5 × 10⁻⁶ μL. 5 An inoculum of CFU / mL was added to the wells of the plate. In the first row, an additional 98 μL of bacterial suspension and 2 μL of each plant extract composition sample stock solution were added and mixed. Then, 100 μL of each stock solution was transferred sequentially to the second row to make a final volume of 100 μL. After incubation at 37°C for 24 hours (48 hours of anaerobic culture of Propionibacterium acnes at 37°C), the lowest concentration at which no visible bacterial growth was determined as the minimum antibacterial concentration (MIC). Rifampin was used as a positive control.

[0119] Test strains: Gram-positive Bacillus subtilis (ATCC6633), Staphylococcus aureus (ATCC29213) and Propionibacterium acnes (ATCC1182), Gram-negative Pseudomonas aeruginosa (ATCC 27853) and Escherichia coli (ATCC25922), all provided by the China National Institutes for Food and Drug Control.

[0120] 2. Experimental Results

[0121] Antibacterial efficacy experiments were conducted using Examples 1-20 and Comparative Examples 1-4 as samples, and the results are shown in Table 1. Compared to Example 1, the changes in composition in Examples 2-19 indicate that the activity of rosemary extract, *Ampelopsis grossedentata* leaf extract, and *Rosa rugosa* fruit extract almost disappeared when the proportions exceeded certain limits. The activity significantly decreased when the proportions of rosemary extract exceeded 90 parts, *Polygonum cuspidatum* extract exceeded 20 parts, *Ampelopsis grossedentata* leaf extract exceeded 30 parts, and *Rosa rugosa* fruit extract exceeded 50 parts. The antibacterial effects of Comparative Examples 1-4 were lower than those of Examples 1-20 to varying degrees. The experimental results demonstrate that the composition of the present invention, obtained through scientific compounding, exhibits significant antibacterial effects and a markedly enhanced antibacterial effect, demonstrating a synergistic effect.

[0122] Table 1. Results of minimum antibacterial concentration (MIC) determination (n=3, X±SD)

[0123]

[0124] Note: The Propionibacterium acnes experiment was conducted alone under anaerobic conditions, while the other bacteria were conducted in parallel experiments together.

[0125] Example of effect 2

[0126] 1.1 Assay for the anti-inflammatory activity of LPS-induced RAW264.7 cell model

[0127] Cell line: RAW264.7 macrophages, purchased from the cell resource platform of Peking Union Medical College.

[0128] Cell culture: Cells were cultured in a constant temperature cell culture incubator at 37°C and 5% CO2 under the following conditions: high glucose DMEM complete culture medium containing 15% fetal bovine serum (containing 1% penicillin-streptomycin mixture).

[0129] CCK-8 cytotoxic activity assay: Add 8 × 10⁸ g of the solution to a 96-well plate. 3 RAW264.7 cells in logarithmic growth phase were cultured overnight in a 5% CO2 incubator at 37°C with 100 μL / well. For the experimental group, 100 μg / mL of sample was added, or for the control group, an equal volume of culture medium was added for 24 h. Each group was repeated in triplicate. Then, following the instructions on the CCK-8 kit, 10 μL of CCK-8 reagent was added directly to each well, and the cells were incubated at 37°C for 2 hours. The OD value was then measured at 450 nm using a microplate reader.

[0130] Cell viability (%) = mean of drug-treated group / blank group × 100%.

[0131] NO content determination: Add 8×10⁻⁶ to a 96-well plate. 3 RAW264.7 cells in the logarithmic growth phase were incubated overnight at 37°C with 5% CO2. Experimental groups were treated with 100 μg / mL and 50 μg / mL samples, while the blank and model groups were treated with equal volumes of culture medium. Pretreatment was performed for 2 hours, with three replicates per group. LPS solution (1 μg / mL) was then added, and the cells were incubated at 37°C with 5% CO2 for 24 hours. After incubation, the NO content in the supernatant was measured according to the NO reagent kit instructions. 50 μL of the supernatant was collected and added to a 96-well plate, followed by 50 μL of Griess Reagent I and 50 μL of Griess Reagent II. The plate was shaken at room temperature in the dark for 5 minutes, and the OD value was measured at 540 nm using a microplate reader. A standard curve of absorbance versus NaNO2 was established, and the NO content was calculated based on the standard curve. Hydrocortisone (20 μg / mL) was used as the positive control.

[0132] 2. Experimental Results

[0133] First, cytotoxicity experiments were conducted, and no cytotoxicity was found in the examples and comparative examples. Subsequently, anti-inflammatory efficacy experiments were performed using examples 1-20 and comparative examples 1-4 as samples, and the results are shown in Table 2.

[0134] Table 2. NO release levels in the LPS-stimulated RAW264.7 cell model (n=3, X±SD, μM)

[0135]

[0136]

[0137] Note: ### P<0.001 vs. blank group; * P<0.05, ** P<0.01, *** P<0.001 vs. model group

[0138] As shown in Table 2, in the RAW264.7 cell inflammation model stimulated by LPS, compared with the model group, NO release was significantly reduced after cell treatment with samples from Examples 1-20 at a concentration of 100 μg / mL, with Example 1 showing the most significant anti-inflammatory effect.

[0139] Example of effect 3

[0140] 1.1 Experimental Methods for Antioxidant Determination

[0141] (1) Test experiment on DPPH free radical scavenging ability

[0142] Accurately weigh 9.858 mg DPPH, dissolve it in 95% ethanol solution, and dilute to a final volume of 250 mL in a brown volumetric flask to prepare a DPPH free radical solution with a concentration of 0.1 mmol / L. Prepare fresh before use. Mix 150 μL of the DPPH free radical solution and 150 μL of the 50 μg / mL sample solution in an EP tube. Use vitamin C at the same concentration as a positive control and 95% ethanol solution as a blank control. Incubate at 25°C in the dark for 30 min. Then, take 150 μL of each reaction solution and place it in a 96-well plate for measurement. Set up three wells for each reaction solution of different concentrations. Measure the absorbance of the reaction mixture at 517 nm using a microplate reader. The final absorbance is the average value. The DPPH free radical scavenging rate is calculated as follows:

[0143] DPPH removal rate = [1 - A1 / A0] × 100

[0144] A1—Absorbance of the sample reaction solution

[0145] A0 – Absorbance of blank control

[0146] (2) ABTS +Test methods for clearing ability

[0147] Weigh ABTS + Potassium persulfate powder was prepared with room temperature ultrapure water to a solution containing 7 mmol / L. + ABTS is obtained by mixing 40 mL of a 1:1 solution of potassium persulfate and 2.45 mmol / L potassium persulfate, and then placing the mixture in a constant temperature incubator (23℃) in the dark for 16 hours. + Base liquid. ABTS + Preparation of working solution: Take ABTS + 10 mL of base solution was diluted with ultrapure water, and the absorbance of the diluted solution was measured at a wavelength of 734 nm. ABTS samples with absorbance in the range of 0.70 ± 0.02 were finally obtained. + Working solution. Take 40 μL of a 50 μg / mL sample solution and 200 μL of ABTS. + The working solution was poured into a 96-well plate and gently mixed. Three wells were prepared for each sample solution of different concentrations. The plates were incubated at 23°C in the dark for 6 minutes. The OD value of the incubation solution at 734 nm was measured using a microplate reader. The average OD value was taken. Vitamin C was used as a positive control, and 95% ethanol solution was used as a blank control. ABTS + The free radical scavenging rate is calculated as follows:

[0148] ABTS + Clearance rate = [1 - A1 / A0] × 100

[0149] A1—Absorbance of the sample reaction solution

[0150] A0 – Absorbance of blank control

[0151] (3) Test experiment on the total antioxidant capacity of FRAP

[0152] Determination of the standard curve: Following the kit instructions, weigh 27.8 mg of FeSO4·7H2O solid, dissolve it in distilled water, and finally bring the volume to 1 mL to obtain a 100 mM FeSO4 solution. Using a serial dilution method, the 100 mM FeSO4·7H2O solution was diluted to obtain six standard solutions with concentrations of 0.3, 0.6, 0.9, 1.2, 1.5, and 1.8 mM. Take 5 μL of each concentration of standard solution and 180 μL of FRAP working solution into a 96-well plate, gently mix, and assign three wells to each concentration of standard solution. Incubate at 37℃ for 3-5 min, and measure the OD value of the incubation solution at 593 nm using a microplate reader to plot the standard curve.

[0153] Total antioxidant capacity determination: Take 5 μL of sample solution with a concentration of 50 μg / mL and 180 μL of FRAP working solution into a 96-well plate, shake gently, set up 3 wells for each sample solution, incubate at 37℃ for 3-5 min, and measure the OD value of the incubation solution at a wavelength of 593 nm using a microplate reader. Distilled water is used as a blank control. The total antioxidant capacity is calculated according to the standard curve and expressed as the concentration of FeSO4 standard solution.

[0154] 2. Experimental Results

[0155] Antioxidant effect experiments were conducted using Examples 1-20 and Comparative Examples 1-4 as samples, and the results are shown in Table 3.

[0156] Table 3. Results of antioxidant experiments (n=3, X±SD)

[0157]

[0158]

[0159] The results in Table 3 show that, in the presence of DPPH free radicals, ABTS + In the free radical scavenging assay and the FRAP total antioxidant capacity assay, Example 1 showed antioxidant effects comparable to the positive control.

[0160] In summary, based on the results of anti-inflammatory, antibacterial, and antioxidant experiments, the overall activity decreased when the proportions of rosemary extract were greater than 90%, Polygonum cuspidatum extract greater than 20%, Alopecurus aureus leaf extract greater than 30%, and Rosa rugosa fruit extract greater than 50%.

[0161] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A plant extract composition, characterized in that, The product comprises the following components in parts by weight: 1-90 parts rosemary extract, 1-20 parts Polygonum cuspidatum extract, 1-30 parts Ampelopsis japonica leaf extract, and 1-50 parts Rosa rugosa fruit extract. The method for preparing the rosemary extract includes: gradient extraction of rosemary with ethanol, wherein the ratio of rosemary to ethanol is 1:10-20 (g / mL); the gradient extraction is performed sequentially with ethanol at volume concentrations of 100%, 85%, and 70%. The preparation method of the Polygonum cuspidatum extract includes: gradient extraction of Polygonum cuspidatum with ethanol, wherein the ratio of Polygonum cuspidatum to ethanol is 1:10-20 (g / mL); the gradient extraction is performed sequentially with ethanol at volume concentrations of 90%, 80%, and 70%. The preparation method of the Aeonium phalloides leaf extract includes: gradient extraction of Aeonium phalloides leaves with ethanol, wherein the ratio of Aeonium phalloides leaves to ethanol is 1:10-20 (g / mL); the gradient extraction is performed sequentially with ethanol at volume concentrations of 95%, 85%, and 75%. The preparation method of the prickly pear fruit extract includes: extracting the prickly pear fruit with ethanol, wherein the ratio of prickly pear fruit to ethanol is 1:10-15 (g / mL); the gradient extraction is performed sequentially with ethanol at volume concentrations of 50%, 35%, and 20%.

2. The plant extract composition according to claim 1, characterized in that, It includes the following components in parts by weight: 2-70 parts rosemary extract, 2-16 parts Polygonum cuspidatum extract, 2-25 parts Ampelopsis japonica leaf extract, and 2-40 parts Rosa rugosa fruit extract.

3. The plant extract composition according to claim 1, characterized in that, It includes the following components in parts by weight: 3-50 parts rosemary extract, 3-12 parts Polygonum cuspidatum extract, 3-20 parts Ampelopsis japonica leaf extract, and 3-30 parts Rosa rugosa fruit extract.

4. The plant extract composition according to claim 1, characterized in that, Rosemary extract 4-30 parts, Polygonum cuspidatum extract 4-10 parts, Amygdalus leaf extract 4-15 parts, and Prickly pear fruit extract 4-20 parts.

5. The plant extract composition according to claim 1, characterized in that, Rosemary extract 5-15 parts, Polygonum cuspidatum extract 5-8 parts, Amygdalus leaf extract 5-10 parts, and Prickly pear fruit extract 5-10 parts.

6. The plant extract composition according to claim 1, characterized in that, The product comprises the following components in parts by weight: 1 part rosemary extract, 1 part Polygonum cuspidatum extract, 1 part Amygdalus leaf extract, and 1 part Rosa rugosa fruit extract.

7. A method for preparing the plant extract composition according to any one of claims 1 to 6, characterized in that, Includes the following steps: The components in the plant extract composition are mixed evenly to obtain the plant extract composition.

8. The use of the plant extract composition according to any one of claims 1 to 6 in the preparation of cosmetics, oral care products, health foods and pharmaceuticals having antibacterial, anti-inflammatory and antioxidant effects.

9. The application according to claim 8, characterized in that, The plant extract composition is added in cosmetics, oral care products, health foods, or pharmaceuticals at a rate of 0.01% to 60%.

Images