Nutrient composition

Abstract

A nutrient composition that includes the following: a first extract of amla fruit; and a second extract of amla fruit; the first extract of amla fruit uses unripe amla fruits which have a greenish-yellow or green skin and in which not all lines on the skin have turned red; wherein the first extract of amla fruit contains, based on the total weight of the first extract of amla fruit, vitamin C in an amount of at least 35% by weight and, based on the total weight of the first extract of amla fruit, tannins in an amount of at least 10% by weight; wherein the second extract of amla fruit contains, based on the total weight of the second extract of amla fruit, vitamin C in an amount of less than 30 wt% and, based on the total weight of the second extract of amla fruit, tannins in an amount of more than 30 wt%.

Description

1. Area of ​​the utility model

[0001] The present utility model relates to a nutritional composition comprising plant extract which can be applied to a food supplement, and in particular to a mixture of extracts of amla fruits. 2. State of the art

[0002] Free radicals are substances produced by the metabolism of oxygen in organisms. They are extremely active and can react easily and vigorously with other biochemical substances. In particular, in environments with strong ultraviolet rays and other irradiated light sources, or under conditions of high mental pressure due to a fast pace of life and highly intensified competition at work and in interpersonal interactions, large amounts of free radicals are likely to be produced in the human body.

[0003] Once the amount of free radicals in the human body exceeds the universal threshold of free radicals in the human body, it will trigger damage to the human body; for example, proteins, carbohydrates, lipids, and other basic cell components may be oxidized, so that new free radicals are produced and then oxidize other substances, resulting in cell and tissue damage and accelerated aging.

[0004] Furthermore, free radical stimulation also leads to tanning of human skin. When exposed to damaging environmental factors such as ultraviolet radiation (UV radiation) from irritants like sunlight and pollution, the keratinocyte (located in the outermost layer of the skin) can release signaling molecules such as α-melanocyte-stimulating hormone (α-MSH) and inflammatory cytokines, and these hormones induce the melanocytes to produce melanin. Often, people have excessive melanin pigmentation or an area of ​​hyperpigmentation, which can lead to pigment variation or abnormal pigmentation of the skin. People may also want to increase the lightness of their skin or decrease the overall amount of skin pigmentation. The area of ​​hyperpigmentation is cosmetically undesirable, as people often want to lighten their skin.

[0005] The generation of free radicals can lead to disease, inflammation, and even cancer, etc. Therefore, eliminating free radicals and increasing antioxidant defenses against them are very important for the human body. There are many types of antioxidants that people may consume every day, and among the most commonly chosen is vitamin C.

[0006] With increasing health awareness, the demand for natural foods or natural supplements with higher nutritional value has grown rapidly. Therefore, dietary supplements containing a natural nutrient composition are becoming popular and necessary for modern life.

[0007] Amla, whose scientific name is Phyllanthus emblica L. and also known as Emblica officinalis, is mainly found in India, Southeast Asia, China, and Iran. Amla is almost spherical, with a fairly smooth, fleshy, and hard appearance, featuring six vertical lines or grooves on the skin. It tastes sour, bitter, and astringent, with a fibrous texture. Fresh amla is a rich source of vitamin C and low-molecular-weight hydrolyzable tannins.

[0008] Today, many academic studies have confirmed that amla does indeed offer health benefits, such as ensuring blood sugar levels remain under control, as well as anti-inflammatory, hepatoprotective, and anti-aging benefits. However, despite its wide range of uses and numerous benefits for the human body, fresh amla fruits are not popular because of their sour and astringent taste.

[0009] In view of the problems already mentioned, an object of the present disclosure is to provide a nutritional composition comprising multiple extracts of amla fruit with improved levels of nutritional components.

[0010] Another object of the present disclosure is to provide a nutritional composition comprising multiple extracts of amla fruit to scavenge free radicals, thus promoting antioxidation, reducing inflammation, and improving skin lightening, thus being helpful in delaying aging.

[0011] To achieve the aforementioned objects, the present disclosure provides a nutritional composition comprising: a first extract of amla fruit; and a second extract of amla fruit; wherein the first extract of amla fruit employs unripe amla fruit having a greenish-yellow or green skin and not all lines on the skin have turned red; wherein the first extract of amla fruit includes, based on a total weight of the first extract of amla fruit, vitamin C in an amount of at least 35 wt% and, based on the total weight of the first extract of amla fruit, tannins in an amount of at least 10 wt%; wherein the second extract of amla fruit includes, based on a total weight of the second extract of amla fruit, vitamin C in an amount of less than 30 wt%.-% and, based on the total weight of the second extract of amla fruits, contains tannins in an amount of more than 30 wt.%.

[0012] By combining two amla fruit extracts with different amounts of vitamin C and tannins, one of which is made from unripe amla fruits with greenish-yellow or green skin, the nutritional composition can contain a higher amount of vitamin C and tannins, thus providing enhanced antioxidant, anti-inflammatory, and skin lightening effects without the need for artificial additives. Furthermore, the nutritional composition can contain a natural component, which helps ensure compliance with applicable laws and regulations and reduces the burden of testing and registration, thus simplifying commercial use and industrial application.Furthermore, the vitamin C obtained from amla is provided with tannins, so that the vitamin C can be protected from destruction by heat or light. Therefore, the nutrient composition can be used in various dosage forms.

[0013] According to the present disclosure, vitamin C, also known as ascorbic acid, is a water-soluble vitamin commonly found in citrus fruits and other fruits and vegetables. Vitamin C is an essential nutrient for humans and is involved in many biochemical reactions in the body. For example, vitamin C can bind iron ions (Fe 3+ ) from food that is more readily available to the body (Fe 2+), help in tissue repair and collagen formation, maintain the health of skin or mucous membranes, promote wound healing, and increase resistance to stresses such as injury and infection. In addition, vitamin C plays a role in enzyme production and enzymatic hydroxylation. Furthermore, vitamin C is an effective skin lightener and has been described as an inhibitor of melanogenesis due to its inhibition of tyrosinase and reduction of melanin and melanin intermediates. Vitamin C also acts as an antioxidant; in particular, it can scavenge free radicals and scavenge singlet O2 to stop the free radical chain reaction. Vitamin C can also protect vitamin A, vitamin E, and polyunsaturated fatty acids (PUFA) because vitamin C has a synergistic effect with vitamin E to provide the reduction function. Accordingly, vitamin C may delay aging.Furthermore, vitamin C may reduce the risk of some cancers because it inhibits or neutralizes unstable molecules that can damage cells and supports the immune system.

[0014] The vitamin C content per 100 grams of fresh amla can reach up to 600 milligrams per 100 grams (mg / 100 g), which is more than three times higher than the vitamin C content per 100 grams of fresh guava.

[0015] According to the present disclosure, the first amla fruit extract may contain a large amount of natural vitamin C. Preferably, the vitamin C may be present in an amount of 40% to 60% by weight, based on the total weight of the first amla fruit extract. Specifically, the vitamin C may be present in an amount of 50% to 55% by weight.

[0016] Preferably, the vitamin C can be present in an amount of 0% to 20% by weight, based on the total weight of the second amla fruit extract. Specifically, the vitamin C can be present in an amount of 0% to 10% by weight.

[0017] According to the present disclosure, tannins are highly polymerized polyphenol compounds with antioxidant properties and negative charges, which causes them to react readily with positively charged compounds such as proteins and metals. There are three main types of tannins: hydrolyzable tannin (HT), condensed tannin (CT), and complex tannin, which includes HT and CT. Tannins are found in many different plants, where they represent a highly active functional factor in vivo. Many studies have shown that tannins exhibit strong antioxidant capacity due to their inherent polyphenol hydroxyl structure. However, due to the complex structure of tannins, their artificial synthesis is difficult, and today, tannins are mainly extracted and / or purified from natural plants.

[0018] Preferably, the tannins in the amla fruit extract may include hydrolyzable tannins. Furthermore, the hydrolyzable tannins may include gallic acid, β-glucogallin, gallotannins, ellagitannins, emblicanins, pedunculagin, punigluconin, or any combination thereof.

[0019] Preferably, the tannins may be present in an amount of 10 wt% to 30 wt%, based on the total weight of the first amla fruit extract. Specifically, the tannins may be present in an amount of 17 wt% to 25 wt%.

[0020] Preferably, the tannins may be present in an amount greater than or equal to 45% by weight, based on the total weight of the second amla fruit extract. Specifically, the tannins may be present in an amount of 45% to 65% by weight, for example, 50%, 52%, 55%, or 60% by weight.

[0021] Preferably, a ratio of a total amount of vitamin C in the nutrient composition to a total amount of tannins in the nutrient composition may be from 1:1.2 to 1:0.85. More preferably, the ratio of a total amount of vitamin C in the nutrient composition to a total amount of tannins in the nutrient composition may be from 1:1.1 to 1:0.95. The term "total amount of X in the nutrient composition" may refer to the sum of the amount of X in the first amla fruit extract and the amount of X in the second amla fruit extract, where X is a component or group of components, such as vitamin C or tannins.

[0022] Preferably, the first amla fruit extract and the second amla fruit extract may have a weight ratio of 1:0.5 to 1:2. For example, the first amla fruit extract and the second amla fruit extract may have a weight ratio of 1:0.6 to 1:1.33.

[0023] According to the present disclosure, there are no specific restrictions on the methods for obtaining the first and second extracts of amla fruits, as long as the resulting extract satisfies the defined contents; however, different extraction methods or different ripeness levels of the fresh amla fruits may retain different levels of vitamin C / tannins in the extracts obtained therefrom.

[0024] The primary extract of amla fruits can preferably be obtained by a process comprising extracting the amla fruits with an extraction solvent such as water. Specifically, the process uses dried amla fruits as raw materials. The dried fruits are subjected to extraction with water in several cyclic processes; thereafter, the liquid and solid of the resulting mixture are separated, and the liquid of the resulting mixture is concentrated, followed by drying, such as freeze-drying and spray-drying. The dried matter is then subjected to comminution. Finally, the primary extract of the amla fruits is obtained, which may be a light brown to brown powder with a characteristic odor.

[0025] The second amla fruit extract can preferably be obtained by cold-press extraction (without an extraction solvent). Specifically, the process uses fresh amla fruits as raw materials. First, the fresh fruits are crushed to a pulp at less than 5°C, followed by cold-press extraction to obtain a resulting juice. Next, the resulting juice is filtered to obtain a clear filtrate; afterward, the clear filtrate is concentrated under vacuum and then spray-dried. The subsequent process may involve crushing or sieving.

[0026] In some cases, the first amla fruit extract may contain residual water. Preferably, the first amla fruit extract may contain residual water in an amount of less than 5 wt.% based on the total weight of the first amla fruit extract. Specifically, the first amla fruit extract may contain residual water in an amount of 0.0001 wt.% to 3.0 wt.% based on the total weight of the first amla fruit extract. The second amla fruit extract may also contain residual water. Preferably, the second amla fruit extract may contain residual water in an amount of less than 5 wt.% based on the total weight of the second amla fruit extract. Specifically, the second amla fruit extract may contain residual water in an amount of 1.0 wt.% to 4.0 wt.% based on the total weight of the second amla fruit extract.

[0027] Specifically, the first and second amla fruit extracts may each be in powder form. Preferably, the powder may have an average particle size of 20 mesh to 60 mesh according to the United States Pharmacopoeia Standard. More preferably, the powder may have an average particle size of 35 mesh to 50 mesh according to the United States Pharmacopoeia Standard.

[0028] In some cases, the nutritional composition may further include a water-soluble excipient, if desired. The water-soluble excipient may be added during the extraction process for the first and / or second amla fruit extract, such as at a time after extraction and prior to drying.

[0029] According to the present disclosure, there are no specific restrictions on the water-soluble excipient. As long as the water-soluble excipient can serve as a carrier and fulfill the purpose of long-term stabilization and preventing denaturation or aggregation over the expected shelf life, the water-soluble excipient is suitable for the nutritional composition of a dietary supplement. Specifically, the term "water-soluble excipient" refers to a solid material or a mixture of materials that can be taken orally and dissolves easily in water. Examples of water-soluble excipients include saccharides, a water-soluble excipient that is well-suited. For example, the saccharide is a mono-, di-, or oligosaccharide.

[0030] Preferably, the water-soluble excipient can be selected from the group consisting of maltodextrin, lactose, mannitol, dextrates, dextrose, sucrose, and any combination thereof. More preferably, the water-soluble excipient can be maltodextrin.

[0031] Specifically, maltodextrin can be a type of maltodextrin that comes from wheat (Triticum aestivum) or corn (Zea mays).

[0032] Preferably, the amount of the water-soluble excipient, based on the total weight of the nutrient composition, may not be more than 10 wt.%.

[0033] Preferably, the total amount of the first and second extract of the amla fruits, based on the total weight of the nutrient composition, may be not less than 85 wt%.

[0034] According to the present disclosure, there are no specific restrictions on the form of the nutritional composition. Specifically, the nutritional composition may be in powder form, tablet form, or capsule form.

[0035] In view of accessibility for subsequent applications, the nutrient composition may preferably be in the form of a powder, wherein the powder may have an average particle size of 20 mesh to 80 mesh according to the United States Pharmacopoeia Standard. More preferably, the powder of the nutrient composition may have an average particle size of 35 mesh to 50 mesh.

[0036] In some cases, the nutritional composition in powder form can be further formed into a tablet, capsule, syrup, jelly or beverage.

[0037] In some cases, the first and / or second amla fruit extract and / or the nutrient composition may further be subjected to physical analyses, such as for appearance, bulk density, tap density, and loss on drying, and heavy metal analyses, including for lead, arsenic, cadmium, and mercury. The first and / or second amla fruit extract and / or the nutrient composition may also be validated to obtain certification as free from genetically modified organisms (GMOs) (i.e., that the amla fruit extract is a GMO-free product), certification as free from bovine spongiform encephalopathy / transmissible spongiform encephalopathy (BSE / TSE), kosher certification, and halal certification.

[0038] It should be understood that where a range of values ​​is provided in this specification, any value between the upper and lower limits of that range, and any other specified or intermediate values ​​within that specified range, are included in the present disclosure. The upper and lower limits of these smaller ranges may be independently included in the smaller subranges and are also included in the present disclosure.

[0039] Hereinafter, a person skilled in the art can easily implement the advantages and effects of the present disclosure by means of the following example. Example 1(1) Preparation of the first extract of Amla fruits

[0040] The first amla fruit extract was obtained by the process outlined below. First, the amla fruits cultivated in the country of origin were collected and dried. The amla fruits were unripe and had a greenish-yellow or green skin, and not all six lines on the skin were red. Next, the dried fruits were extracted in several cyclic processes, and the liquid and solid of the resulting mixture were separated to obtain a resulting liquid extract. The liquid extract was then successively subjected to filtration, concentration, filtration, and spray drying to obtain the crude amla fruit extract. Next, the crude amla fruit extract was subjected to a crushing process and then sieving with magnetic separation to produce the raw powder.The raw powders were then subjected to further sieving, and the first extract of the amla fruits was finally obtained. Furthermore, the first extract of the amla fruits was in the form of a light brown to brown powder with a characteristic odor, and the powders had an average particle size of 40 mesh according to the United States Pharmacopoeia standard.

[0041] Based on the total weight of the first extract of the amla fruits, vitamin C was present in an amount of 51.28 wt%, tannins were present in an amount of 20.88 wt%, and the amount of residual water was about 2.8 wt%. (2) Preparation of the second extract of Amla fruits

[0042] The second amla fruit extract was purchased directly from commercially available products with CAS No. 90028-28-7, or it could also be obtained using the following procedure. First, the cultivated amla fruits were collected, some of which were fresh, some of which were unripe, and some of which were ripe. Next, the fresh fruits were crushed into a pulp at less than 5°C, followed by cold-press extraction to obtain the resulting juice. Next, the resulting juice was filtered to remove insoluble matter to obtain a clear filtrate. Then, the clear filtrate was subjected to vacuum concentration and spray drying to obtain the crude extract. Afterward, the crude extract was subjected to grinding and then sieving with magnetic separation, and finally, the second amla fruit extract was obtained.

[0043] The vitamin C was present in an amount of approximately 0 wt% based on the total weight of the second extract of the amla fruits, and the tannins (which included 1.54 wt% gallic acid and 10.69 wt% β-glucogallin) were present in an amount of 50.36 wt%, and the amount of residual water was approximately 3.60 wt%.

[0044] In addition, the first and second amla fruit extracts passed heavy metal testing, received certification as non-irradiated and non-ethylene oxide (EtO) treated, and received GMO-free certification. (3) Preparation of the nutrient composition

[0045] The nutritional composition of this example was obtained by mixing the first extract of amla fruits and the second extract of amla fruits at a weight ratio of approximately 3:2.

[0046] Therefore, the ratio of a total amount of vitamin C in the nutrient composition to a total amount of tannins in the nutrient composition was approximately 1 : 1.06.

Claims

[1] A nutritional composition that includes: a first extract of amla fruits; and a second extract of amla fruits; The first extract of amla fruits uses unripe amla fruits which have a greenish-yellow or green skin and where not all the lines on the skin have turned red; wherein the first extract of amla fruits contains, based on a total weight of the first extract of amla fruits, vitamin C in an amount of at least 35 wt.% and, based on the total weight of the first extract of amla fruits, tannins in an amount of at least 10 wt.%; wherein the second extract of amla fruits contains, based on a total weight of the second extract of amla fruits, vitamin C in an amount of less than 30 wt% and, based on the total weight of the second extract of amla fruits, tannins in an amount of more than 30 wt%. [2] The nutritional composition according to claim 1, wherein a ratio of a total amount of vitamin C in the nutritional composition to a total amount of tannins in the nutritional composition is from 1:1.2 to 1:0.

85. [3] A nutritional composition according to claim 1 or 2, wherein the vitamin C in the first extract of amla fruits is present in an amount of 40 wt% to 60 wt% based on the total weight of the first extract of amla fruits and the tannins are present in an amount of 10 wt% to 30 wt% based on the total weight of the first extract of amla fruits. [4] A nutritional composition according to any one of claims 1 to 3, wherein the vitamin C in the second extract of amla fruits is present in an amount of 0 wt% to 20 wt% based on the total weight of the second extract of amla fruits and the tannins are present in an amount of more than or equal to 45 wt% based on the total weight of the second extract of amla fruits. [5] A nutritional composition according to any one of claims 1 to 4, wherein the first extract of amla fruits and the second extract of amla fruits have a weight ratio of 1:0.5 to 1:

2. [6] A nutritional composition according to any one of claims 1 to 5, wherein the tannins in the first amla fruit extract and the tannins in the second amla fruit extract each independently include hydrolyzable tannins. [7] A nutrient composition according to claim 6, wherein the hydrolyzable tannins include gallic acid, β-glucogallin, gallotannins, ellagitannins, emblicanins, pedunculagin, punigluconin or any combination thereof. [8] A nutritional composition according to any one of claims 1 to 7, wherein the first extract of amla fruits contains residual water in an amount of less than 5 wt% based on the total weight of the first extract of amla fruits, the second extract of amla fruits contains residual water in an amount of less than 5 wt% based on the total weight of the second extract of amla fruits. [9] A nutritional composition according to any one of claims 1 to 8, wherein the first extract of amla fruits further comprises a water-soluble excipient. [10] The nutritional composition according to claim 9, wherein the water-soluble excipient is selected from the group consisting of maltodextrin, lactose, mannitol, dextrates, dextrose, sucrose and any combination thereof.