AMLA FRUIT EXTRACT AND NUTRITIONAL COMPOSITION CONTAINING IT

Abstract

AMLA FRUIT EXTRACT AND NUTRITIONAL COMPOSITION CONTAINING SAME The present invention relates to an amla fruit extract and a nutritional composition comprising this extract and a water-soluble excipient. The amla fruit extract comprises vitamin C in an amount of at least 25% by weight relative to the total weight of the amla fruit extract, and tannins in an amount of at least 10% by weight relative to the total weight of the amla fruit extract. The amla fruits are unripe, and they have a greenish-yellow or green skin, and not all the lines on the skin have turned red. The extract of the amla fruits may contain a larger amount of vitamin C and contains tannins, so that the extract of the amla fruits can be applied directly without additional vitamin C to meet the specification of dietary supplements.

Description

Title of the invention: AMLA FRUIT EXTRACT AND NUTRITIONAL COMPOSITION OF THE CONTAINER

[0001] 1. Scope of the invention

[0002] The present invention relates to a plant extract that can be applied to a food supplement, and in particular to an extract of amla fruit and a nutritional composition comprising it.

[0003] 2. Description of the prior art

[0004] Free radicals are substances produced by oxygen metabolism in organisms. They are extremely active and can react readily and strongly with other biochemical substances. In particular, in an environment exposed to strong ultraviolet and other light radiation, or in circumstances of high psychological pressure due to a fast pace of life and intense competition at work, in studies, and in interpersonal relationships, a large quantity of free radicals is very likely to be produced in the human body.

[0005] Once the amount of free radicals in the human body exceeds the universal threshold for free radicals in the human body, it will cause damage to the human body; for example, proteins, carbohydrates, lipids and other basic cellular constituents can be oxidized to produce new free radicals, then to oxidize other substances, resulting in damage to cells and tissues, and accelerated aging.

[0006] The vicious cycle of free radical generation can cause illness, inflammation, and even cancer, etc. Therefore, eliminating free radicals and increasing antioxidant activity against free radicals are very important for the human body. There are many kinds of antioxidant ingredients that we ingest, the most common choices including vitamin C.

[0007] With increased health awareness, the demand for natural foods or natural dietary supplements with greater nutritional value has grown rapidly. Consequently, dietary supplements with a natural nutritional composition are becoming increasingly popular and necessary for our modern lives.

[0008] Amla, whose scientific name is Phyllanthus emblica L., also called Emblica officinalis, is mainly distributed in India, Southeast Asia, China, Iran, and Pakistan. For some years now, amla has been known for its high vitamin C content. In India, amla was used to treat diarrhea and other ailments. bleeding. Furthermore, amla is one of the most frequently used herbs in Ayurvedic medicine, as it is considered a food capable of prolonging life and promoting health (i.e., a rejuvenating herb). Amla has been used to relieve burning sensations on the skin or in the eyes, improve iron deficiency anemia, and aid digestion.

[0009] Today, numerous university studies have confirmed that amla does indeed have beneficial effects on health, such as blood sugar control, anti-inflammation, liver protection, cardioprotection, and anti-aging. However, despite their wide range of uses and numerous benefits for the human body, fresh amla fruit is not very popular due to its sour and astringent taste.

[0010] In view of the aforementioned problems, an objective of the present invention is to provide an extract of amla fruit having improved amounts of nutritional ingredients.

[0011] Another objective of the present invention is to provide an extract of amla fruit to eliminate free radicals, so as to promote antioxidant activity and reduce inflammation, thereby strengthening the immune system.

[0012] An objective of the present invention is to provide an extract of amla fruit which promotes lipid metabolism and the regulation of blood fats, so that the amla fruit extract can provide hepatoprotective and / or cardioprotective functions.

[0013] In order to achieve the aforementioned objectives, an extract of amla fruit is proposed according to the present invention, comprising vitamin C in an amount of at least 25% by weight based on the total weight of the amla fruit extract; and tannins in an amount of at least 10% by weight based on the total weight of the amla fruit extract, the amla fruits being unripe and their skin being greenish-yellow or green, and all the lines on the skin not having turned red.

[0014] By selecting unripe amla fruits, that is, amla fruits with a greenish-yellow or green skin, the amla fruit extract can retain a greater quantity of vitamin C and contain tannins. Therefore, the extract can be applied directly without additional vitamin C to meet the specifications for food supplements. Furthermore, the tannins in the amla fruit extract can have a protective effect on vitamin C, thus reducing its oxidation or degradation by heat or light. Consequently, the amla fruit extract can be administered in various dosage forms.

[0015] According to the present invention, vitamin C, also called ascorbic acid, is a water-soluble vitamin commonly found in Citrus fruits and other fruits and vegetables, and it is also sold as a dietary supplement. Vitamin C is an essential nutrient for humans and participates in numerous biochemical reactions in the body. For example, vitamin C can make iron ions (Fe3+) from food more readily available to the body (Fe2+), contribute to tissue repair and collagen formation, maintain healthy skin and mucous membranes, promote wound healing, and increase resistance to stress, such as injury and infection. Furthermore, vitamin C participates in enzyme production and hydroxylation; in addition, vitamin C promotes the conversion of tryptophan to serotonin and tyrosine to dopamine or norepinephrine; therefore, vitamin C may be associated with an improvement in overall mood.Furthermore, vitamin C is an effective skin-lightening agent that has been described as a melanogenesis inhibitor due to its inhibition of tyrosinase and its reduction of melanin and melanin intermediates. Vitamin C also acts as an antioxidant; in particular, it can scavenge free radicals and trap singlet oxygen, thereby halting the free radical chain reaction. Additionally, vitamin C can protect vitamin A, vitamin E, and polyunsaturated fatty acids (PUFAs), as it has a synergistic effect with vitamin E in its reducing function. Consequently, vitamin C may delay aging. Moreover, vitamin C may promote cholesterol metabolism, strengthen arteries, and prevent cardiovascular diseases such as arterial embolism, heart disease, stroke, hypertension, and hypercholesterolemia.In addition, vitamin C may reduce the risk of certain cancers because it inhibits or neutralizes unstable molecules that can damage cells and supports the immune system.

[0016] The vitamin C content per 100 grams of amla reaches 600 milligrams per 100 grams (mg / 100g), which is more than three times higher than the vitamin C content per 100 grams of guava, and even more than six times higher than the vitamin C content per 100 grams of yellow kiwi (Actinidia chinensis). Therefore, amla fruit extract can contain a large amount of natural vitamin C, so there is no need to add any additional synthetic vitamin C: amla fruit extract can thus be applied directly without the need for testing and registration. Preferably, vitamin C can represent 40 to 60% by weight of the total weight of the amla fruit extract. More specifically, vitamin C can be present in an amount of 50 to 55% by weight based on the total weight of the amla fruit extract.

[0017] According to the present invention, tannins are highly polyphenolic compounds Polymerized, possessing antioxidant properties and negative charges, tannins readily react 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 both HT and CT. Tannins are widely present in many plants, making them a highly active functional factor in vivo. Numerous studies have shown that, due to their unique polyphenol hydroxyl structure, tannins have a strong antioxidant capacity, leading to their widespread use in food, health products, pharmaceuticals, and cosmetics. However, because of their complex structure, tannins are difficult to synthesize artificially, and nowadays they are primarily extracted and / or purified from natural plants.

[0018] Preferably, the tannins in the amla fruit extract may include, but are not limited to, hydrolyzable tannins. Furthermore, the hydrolyzable tannins may include gallic acid, gallotannins, ellagitannins, emblicanins, pedunculagin, punigluconine, or any combination thereof.

[0019] Preferably, tannins may represent 10 to 30% by weight based on the total weight of the amla fruit extract. More particularly, tannins may represent 17 to 25% by weight based on the total weight of the amla fruit extract.

[0020] In some cases, amla can be extracted by any conventional extraction process with an extraction solvent. Preferably, the amla fruit extract can be obtained by a process comprising: extraction of the amla fruit with water.

[0021] More specifically, the process uses dried amla fruit as raw material. The dried fruit undergoes water extraction in several cycles; then, the liquid and solid of the resulting mixture are separated, and the liquid is concentrated, followed by drying such as freeze-drying and spray-drying. Next, the dried substance is ground. Finally, the amla fruit extract is obtained, which may be in the form of pale brown to brown powders with a characteristic odor.

[0022] In some cases, the amla fruit extract may contain residual water. Preferably, the residual water may be less than 5% by weight based on the total weight of the amla fruit extract. In particular, the residual water may be present in an amount of 0.0001% by weight to 3.0% by weight based on the total weight of the amla fruit extract.

[0023] In particular, the amla fruit extract may be in powder form, without limitation. Preferably, the powder may have an average particle size of 20 to 60 mesh according to the United States Pharmacopeia, without limitation to this size. Preferably, the powder may have an average particle size of particles of 35 to 50 mesh according to the standards of the United States Pharmacopoeia.

[0024] Another aspect of the present invention relates to a nutritional composition, which comprises the aforementioned amla fruit extract and a water-soluble excipient.

[0025] According to the present invention, there are no specific limitations on the water-soluble excipient. As long as the water-soluble excipient can serve as a carrier and achieve the objective of long-term stabilization and prevention of denaturation or aggregation during the intended shelf life, said water-soluble excipient is suitable for the nutritional composition of the food supplement. More specifically, the term "water-soluble excipient" refers to a solid substance or mixture of substances that is ingestible orally and dissolves readily in water. Examples of water-soluble excipients include, but are not limited to, saccharides, which constitute a well-suited water-soluble excipient. For example, a saccharide may be a mono-, di-, or oligosaccharide.

[0026] Preferably, the water-soluble excipient may be selected from the group consisting of maltodextrin, lactose, mannitol, dextrates, dextrose, sucrose, and any combination thereof. Preferably, the water-soluble excipient may be maltodextrin.

[0027] In particular, maltodextrin may be a type of maltodextrin derived from wheat (Triticum aestivum) or maize (Zea mays).

[0028] Preferably, based on the total weight of the nutritional composition, the quantity of the water-soluble excipient may be less than or equal to 10% by weight, but not limited to it.

[0029] Preferably, based on the total weight of the nutritional composition, the quantity of amla fruit extract may not be less than 85% by weight, but is not limited to it.

[0030] Preferably, based on the total weight of the nutritional composition, a total amount of vitamin C from the amla fruit extract in the nutritional composition is in the range of 21% by weight to 55% by weight, and a total amount of tannins from the amla fruit extract in the nutritional composition is in the range of 8% by weight to 27% by weight.

[0031] According to the present invention, there are no specific limitations on the form of the nutritional composition. In particular, the nutritional composition may be in the form of powder, tablets, or capsules, without this being a limitation.

[0032] Given the accessibility of the monitoring application, the nutritional composition is preferably in powder form, the powder having an average particle size of 20 mesh to 80 mesh according to the standards of the United States Pharmacopoeia, without limitation. Preferably, the powder of the nutritional composition may have an average particle size of 35 mesh to 50 mesh.

[0033] In some cases, the nutritional composition in powder form can be transformed into tablets, capsules, syrup, jelly or drink.

[0034] In certain cases, the amla fruit extract and / or nutritional composition may be subjected to physical analyses such as appearance, loose bulk density, packed bulk density, and loss on drying, as well as heavy metal analyses including lead, arsenic, cadmium, and mercury. The amla fruit extract and / or nutritional composition may also be validated to obtain certification of absence of genetically modified organisms (GMOs) (i.e., the amla fruit extract is a GMO-free product), certification of absence of bovine spongiform encephalopathy / transmissible spongiform encephalopathy (BSE / TEE), kosher certification, and halal certification.

[0035] In this description, when a range of values ​​is provided, it is understood that every intermediate value between the upper and lower limits of that range and any other specified or intermediate value within that specified range is included in the present invention. The upper and lower limits of these smaller ranges may independently be included in the smaller subranges and are also included in the present invention, subject to any limit specifically excluded within the specified range. When the specified range includes one or both of the limits, the ranges excluding either or both of these included limits are also included in the present invention.

[0036] The following example enables a person skilled in the art to understand the advantages and effects of the present invention. Therefore, it should be understood that the descriptions provided herein are merely preferable examples for illustrative purposes only, and are not intended to limit the scope of the invention. Example 1

[0037] First, the original and cultivated amla fruits were collected and dried; the amla fruits were unripe and their skin was greenish-yellow or green, and had six lines on the skin that were not red.

[0038] Next, the dried fruit was extracted in several cyclic processes, and then the liquid and solid parts of the resulting mixture were separated to obtain a liquid extract. The liquid extract was then subjected sequentially to filtration, concentration, further filtration, and spray drying. Finally, the crude amla fruit extract was obtained.

[0039] Next, the crude extract of the amla fruit was subjected to a grinding process, followed by sieving with magnetic separation to produce the crude powders. Then, the The raw powders were subjected to further sieving, and finally the extract of the amla fruits was obtained.

[0040] Based on the total weight of the amla fruit extract, vitamin C represented 51.28% by weight, tannins 20.88% by weight and residual water approximately 2.8% by weight.

[0041] In addition, the amla fruit extract was in the form of a pale brown to brown colored powder with a characteristic odor, and the powders had an average particle size of 40 mesh according to the standards of the United States Pharmacopeia.

[0042] The amla fruit extract has successfully passed heavy metal testing, obtained certification of non-irradiation and non-treatment with ethylene oxide (EtO), and obtained non-GMO, BSE / EST, kosher, and halal certifications. Furthermore, the amla fruit extract contained no allergens, thus complying with Regulation 2003 / 89.

[0043] Although many features and advantages of the present invention have been set out in the preceding description, as well as details of the structure and features of the invention, this is given only by way of illustration.

Claims

Claims

1. An extract of amla fruits, characterized by comprising: vitamin C in an amount of at least 25% by weight based on the total weight of the amla fruit extract; and tannins in an amount of at least 10% by weight based on the total weight of the amla fruit extract; said amla fruits being unripe, and having a greenish-yellow or green skin, and not all lines on the skin having turned red.

2. An amla fruit extract according to claim 1, characterized in that vitamin C is present in an amount of 40% by weight to 60% by weight based on the total weight of the amla fruit extract.

3. Amla fruit extract according to either of claims 1 or 2, characterized in that the tannins are present in an amount of 10 to 30% by weight based on the total weight of the amla fruit extract.

4. Amla fruit extract according to any one of claims 1 to 3, characterized in that the tannins comprise hydrolyzable tannins.

5. An amla fruit extract according to claim 4, characterized in that the hydrolyzable tannins comprise gallic acid, gallotannins, ellagitannins, emblicanins, pedunculagin, punigluconin or any combination thereof.

6. Amla fruit extract according to any one of claims 1 to 5, characterized in that the amla fruit extract is obtained by a process comprising: extracting the amla fruits with water.

7. An amla fruit extract according to any one of claims 1 to 6, characterized in that the amla fruit extract comprises residual water; the residual water is present in an amount of less than 5% by weight based on the total weight of the amla fruit extract.

8. An amla fruit extract according to any one of claims 1 to 7, characterized in that the amla fruit extract is in powder form; the powder has an average particle size of 20 to 60 mesh according to the United States Pharmacopoeia standards.

9. Nutritional composition, characterized in that the nutritional composition comprises the amla fruit extract according to any one of claims 1 to 8 and a water-soluble excipient.

10. Nutritional composition according to claim 9, characterized in that the water-soluble excipient is chosen from the group consisting of by maltodextrin, lactose, mannitol, dextrates, dextrose, sucrose and any combination thereof.