Composition for improving vision

Abstract

To provide compositions for improving vision, in particular, corrected vision, uncorrected vision and / or practical vision.SOLUTION: A composition for improving one or more types of visions selected from uncorrected vision, corrected vision and practical vision contains a component (A) or contains the component (A) and a component (B). The component (A) is at least one selected from astaxanthin and esters of the astaxanthin. The component (B) is vitamin E.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention provides a method for improving one or more types of visual acuity selected from corrected visual acuity, uncorrected visual acuity, and practical visual acuity. The present invention relates to a composition that can be used to [Background technology]

[0002] Astaxanthin has long been used as a food additive and as a color enhancer for farmed fish. Since it was discovered that astaxanthin has antioxidant properties 1,000 times stronger than vitamin E, it has been used in health foods such as medicines and supplements, as well as in basic cosmetics.

[0003] For example, Non-Patent Document 1 discloses that astaxanthin-containing foods are effective for eye accommodation and eye fatigue, but does not go so far as to describe that astaxanthin has the effect of improving eyesight. [Prior art documents] [Non-patent literature]

[0004] [Non-Patent Document 1] Ophthalmology Clinical Bulletin 3(5):2010 pp. 461-468 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention provides a composition for improving vision, particularly corrected vision, uncorrected vision and / or practical vision. [Means for solving the problem]

[0006] As a result of intensive research conducted by the present inventors to solve the above-mentioned problems, they discovered that ingesting a composition containing astaxanthins improves corrected visual acuity and uncorrected visual acuity, and further discovered that ingesting a composition containing astaxanthins and vitamin E improves corrected visual acuity, uncorrected visual acuity, and practical visual acuity, leading to the completion of the present invention.

[0007] That is, the present invention includes the following. [1] A composition for improving vision, comprising component (A) or component (A) and component (B); Component (A): at least one selected from the group consisting of astaxanthin and astaxanthin esters, and Ingredient (B): Vitamin E. [2] The composition described in [1], wherein the vitamin E is tocotrienol. [3] The composition according to [1] or [2], which contains component (A) and provides corrected vision and / or naked eye vision. [4] The composition according to [1] or [2], which contains components (A) and (B) and provides corrected vision, naked eye vision, and / or practical vision. [5] The composition according to any one of [1] to [4], wherein the content of the component (A) is 0.1% by mass or more and 35% by mass or less. [6] The composition according to any one of [1] to [5], wherein the astaxanthin esters are monoesters and diesters, and the mass ratio of the content of the monoesters to the diesters (monoesters / diesters) is 2 or more and 25 or less. [7] The composition according to any one of [1] to [6], wherein the composition is prepared so that component (A) is ingested at a dose of 3 mg to 15 mg per day. [8] The composition is administered at a dose of 30 mg or more and 70 mg or less per day of component (B). The composition according to any one of [2] to [7], which is prepared so as to be [9] The composition according to any one of [1] to [8], wherein the ingestion is oral ingestion.

[10] The composition according to any one of [1] to [8], which is a food product.

[11] The composition according to any one of [1] to [8], which is a food additive.

[12] A method for improving vision in a subject, comprising administering to the subject component (A) or component (A) and component (B); Component (A): at least one selected from the group consisting of astaxanthin and astaxanthin esters, and Ingredient (B): Vitamin E.

[13] Use of component (A) or component (A) and component (B) in the manufacture of a composition for improving vision; Component (A): at least one selected from the group consisting of astaxanthin and astaxanthin esters, and Ingredient (B): Vitamin E. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a composition that has the effect of improving corrected vision, uncorrected vision, and / or practical vision. [Brief explanation of the drawings]

[0009] [Figure 1] This is a graph showing the visual acuity of the dominant eye after analysis of covariance (ANCOVA) of corrected visual acuity (logarithmic visual acuity) following a VDT workload before and after 6 weeks of astaxanthin (ASX) intake. [Figure 2] This is a graph showing the change in visual acuity of the dominant eye after Student's t-test in corrected visual acuity (logarithmic visual acuity) following a VDT workload before and after 6 weeks of astaxanthin (ASX) intake. [Figure 3] This figure shows the visual acuity of the dominant eye after analysis of covariance (ANCOVA) of corrected visual acuity (logarithmic visual acuity) after VDT workload before and 6 weeks after intake of astaxanthin and vitamin E (ASX+VE). [Figure 4]This figure shows the change in visual acuity of the dominant eye after Student's t-test in corrected visual acuity (logarithmic visual acuity) after VDT work load before and 6 weeks after intake of astaxanthin and vitamin E (ASX+VE). [Figure 5] This figure shows the visual acuity of the left eye after analysis of covariance (ANCOVA) of the uncorrected visual acuity (logarithmic visual acuity) before VDT workload before and after 6 weeks of astaxanthin (ASX) intake. [Figure 6] This figure shows the visual acuity of the left eye after analysis of covariance (ANCOVA) of the uncorrected visual acuity (logarithmic visual acuity) after VDT work load before and 6 weeks after intake of astaxanthin and vitamin E (ASX+VE). [Figure 7] FIG. 1 shows the visual acuity of the left eye after analysis of covariance (ANCOVA) of practical visual acuity after VDT work load before and 6 weeks after intake of astaxanthin and vitamin E (ASX+VE). [Figure 8] FIG. 1 shows the binocular average visual acuity after analysis of covariance (ANCOVA) of practical visual acuity after VDT workload before and after 6 weeks of intake of astaxanthin and vitamin E (ASX+VE). [Figure 9] FIG. 10 is a graph showing the change in visual acuity of the left eye after Student's t-test in practical visual acuity after VDT work load before and after 6 weeks of intake of astaxanthin and vitamin E (ASX+VE). [Figure 10] This is a graph showing the change in the average visual acuity of both eyes after Student's t-test in practical visual acuity after VDT work load before and after 6 weeks of intake of astaxanthin and vitamin E (ASX+VE). [Figure 11] FIG. 10 is a graph showing the change in visual acuity of the dominant eye after Student's t-test in practical visual acuity after VDT work load before and after 6 weeks of intake of astaxanthin and vitamin E (ASX+VE). [Figure 12]This figure shows the change in visual acuity in the left eye after Student's t-test, among the differences in practical visual acuity before and after VDT workload (after workload - before workload) before and 6 weeks after intake of astaxanthin and vitamin E (ASX + VE). DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention provides a method for producing a medical device containing astaxanthins, the method comprising: or a composition for improving one or more types of vision selected from naked eye vision, corrected vision, and practical vision, which contains astaxanthins and vitamin E. do.

[0011] Astaxanthin (astaxanthin, astaxanthine, 3,3'-dihydroxy-β,β-carotene-4,4'-dione) is a type of carotenoid, the same as β-carotene in carrots and lycopene in tomatoes. It is a commonly consumed reddish-orange pigment classified as a xanthophyll. Astaxanthin is widely distributed in nature, and can be found in familiar places such as the shells of crustaceans, the body surface of red sea bream that feeds on them, and the red parts of the muscles of salmonid fish.

[0012] Astaxanthin has stereoisomers. Specifically, (3R,3'R)-astaxanthin Three stereoisomers are known: taxanthin, (3R,3'S)-astaxanthin, and (3S,3'S)-astaxanthin. It is said that astaxanthin derived from natural products is mostly (3S,3'S)-astaxanthin. Unless otherwise specified in this specification, When simply referred to as astaxanthin, it refers to the free form of astaxanthin, which includes the above three stereoisomers.

[0013] In this specification, the term "astaxanthins" refers to at least one selected from the group consisting of free astaxanthin and astaxanthin esters. The astaxanthin esters include monoesters and / or diesters. Furthermore, the astaxanthin monoesters and / or diesters include the monoesters and / or diesters of each of the three astaxanthin isomers.

[0014] In the present invention, the astaxanthin used is at least one selected from the group consisting of free and esterified astaxanthin. Esterified astaxanthin has one or both of its two hydroxyl groups protected by an ester bond, making it physically more stable than the free form and less susceptible to oxidative degradation in foods, beverages, or pharmaceuticals. However, once ingested into the body, it is rapidly hydrolyzed by endogenous enzymes to free astaxanthin, which is believed to exert its effects.

[0015] Examples of astaxanthin monoesters include monoesters esterified with fatty acids. The fatty acids that form astaxanthin esters are not limited by the number of carbon atoms, and include, for example, fatty acids having 4 to 30 carbon atoms. The fatty acids that form astaxanthin esters may be saturated or unsaturated fatty acids. Specific examples of fatty acids that form astaxanthin esters include acetic acid, lauric acid, myristic acid, pentadecanoic acid, palmitic acid, palmitoleic acid, hebutadecanoic acid, elaidic acid, ricinoleic acid, petroselinic acid, vaccenic acid, eleostearic acid, punicic acid, licanic acid, parinaric acid, gadolic acid, 5-eicosenoic acid, 5-docosenoic acid, cetolic acid, erucic acid, 5,13-docosadienoic acid, seracholic acid, decenoic acid, steric acid, dodecenoic acid, oleic acid, stearic acid, eicosapentaenoic acid, docosahexaenoic acid, linoleic acid, and the like. Examples of such acids include arachidonic acid, linolenic acid, and arachidonic acid.

[0016] Furthermore, examples of astaxanthin monoesters include monoesters esterified with amino acids such as glycine and alanine, mono- or polycarboxylic acids such as acetic acid and citric acid, inorganic acids such as phosphoric acid and sulfuric acid, sugars such as glucosides, sugar fatty acids such as glyceroglycofatty acids and sphingoglycofatty acids, fatty acids such as glycerofatty acids, and glycerophosphoric acid. Astaxanthin monoesters also include salts of the above monoesters.

[0017] Examples of astaxanthin diesters include diesters esterified with the same or different acids selected from the group consisting of the above-mentioned fatty acids, amino acids, mono- or polycarboxylic acids, inorganic acids, sugars, sugar fatty acids, fatty acids, and glycerophosphate. Salts of the above-mentioned diesters are also included where possible.

[0018] In the present invention, astaxanthins refer to those derived from natural products or those obtained by synthesis. Examples of naturally derived astaxanthins include those obtained from the shells, eggs, and organs of crustaceans such as shrimp, krill, and crab, the skin and eggs of various seafood, algae such as the green alga Haematococcus, yeasts such as the red yeast Phaffia, bacteria such as the marine bacterium Paracoccus, and seed plants such as Adonis ramosa and Adonis japonica. Natural extracts and chemically synthesized products are commercially available and easily available.

[0019] Astaxanthins can be obtained by culturing astaxanthin-producing microorganisms, such as the red yeast Phaffia, the green algae Haematococcus, or the marine bacterium Paracoccus, in an appropriate medium according to known methods. The green algae Haematococcus is the most suitable because of its ease of cultivation and extraction, its highest astaxanthin concentration, and its high productivity.

[0020] There are no particular limitations on the green algae, so long as they are capable of producing astaxanthins. For example, unicellular algae belonging to the genus Haematococcus are preferably used. Preferred green algae include Haematococcus pluvialis (H. pluvialis), Haematococcus lacustris (H. lacustris), Haematococcus capensis (H. capensis), Examples include Haematococcus droebakensi (H. droebakensi) and Haematococcus zimbabwiensis (H. zimbabwiensis).

[0021] Astaxanthins obtained from the green algae Haematococcus are mostly monoesters, in which a fatty acid is bound to one of the hydroxyl groups of astaxanthin, followed by diesters, in which fatty acids are bound to both ends, with only a small proportion existing in the unmodified free form. Astaxanthins obtained from the red yeast Phaffia are mostly unmodified in the free form. Furthermore, astaxanthins obtained from the marine bacterium Paracoccus are also mostly unmodified in the free form.

[0022] In the present invention, an extract containing astaxanthins is produced as follows: Astaxanthin-producing microorganisms are cultured in a nutrient medium, and then an oily substance containing astaxanthin is extracted. There are no particular limitations on the means for extracting the astaxanthin-containing oily substance, and any means commonly used by those skilled in the art can be used. For example, the cultured astaxanthin-producing microorganisms are extracted by procedures such as solvent suspension, drying, mechanical disruption, squeezing, and supercritical extraction. These extraction procedures may be performed alone or in combination.

[0023] The solvent used for extraction is an organic solvent such as chloroform, hexane, acetone, methanol, or ethanol. Drying can be carried out by conventional methods such as tray drying, fluidized bed drying, flash drying, or spray drying. Mechanical pulverization can be carried out by wet pulverization. Either a dry or hot press may be used, and the process can be carried out using a bead mill, roll mill, hammer mill, jet mill, pin mill, or the like. Compression can be carried out according to conventional methods. Supercritical extraction is carried out according to conventional methods, by forming pulverized astaxanthin-producing microorganisms into pellets, passing carbon dioxide in a supercritical state or near the supercritical point through a bed filled with the pellets, and then reducing the pressure to remove the carbon dioxide and obtain an extract. To increase the efficiency of extraction from the pellets, higher unsaturated fatty acids, glycerin, alcohol, water, etc. may be added.

[0024] When a solvent is used for extraction, the solvent is removed after extraction by a method commonly used by those skilled in the art. If further solvent removal is desired, a molecular distillation apparatus or the like can be used. The astaxanthin-containing extract can be further purified, if desired, by separation column or lipase hydrolysis.

[0025] The content of astaxanthins in the composition is usually 0.1% by mass or more, preferably 0.5% by mass or more, more preferably 1% by mass or more, and usually 35% by mass or less, preferably 30% by mass or less, more preferably 25% by mass or less, and any combination of these upper and lower limits is acceptable. The content of astaxanthins is usually 0.1% by mass or more and 35% by mass or less, preferably 0.5% by mass or more and 30% by mass or less, more preferably 1% by mass or more and 25% by mass or less.

[0026] The proportion of monoesters in the astaxanthins contained in the composition is usually 40% by mass or more, preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, and particularly preferably 80% by mass or more. There is no particular upper limit to the content of monoesters in the astaxanthins, but it is usually 100% by mass or less. The proportion of monoesters in the astaxanthins may be any combination of upper and lower limits. The proportion of monoesters in the astaxanthins contained in the composition is 40% by mass or more and 100% by mass or less, preferably 50% by mass or more and 100% by mass or less, more preferably 60% by mass or more and 100% by mass or less, even more preferably 70% by mass or more and 100% by mass or less, and particularly preferably 80% by mass or more and 100% by mass or less.

[0027] The proportion of diesters in the astaxanthins contained in the composition is usually 40% by mass or less, preferably 35% by mass or less, more preferably 30% by mass or less, even more preferably 25% by mass or less, and particularly preferably 20% by mass or less. The lower limit of the proportion of diesters in the astaxanthins contained in the composition is not particularly limited, but is usually 0% by mass or more. Furthermore, the proportion of diesters in the astaxanthins may be any combination of upper and lower limits. The proportion of diesters in the astaxanthins contained in the composition is usually 0% by mass or more to 40% by mass or less, preferably 0% by mass or more to 35% by mass or less, more preferably 0% by mass or more to 30% by mass or less, even more preferably 0% by mass or more to 25% by mass or less, and particularly preferably 0% by mass or more to 20% by mass or less.

[0028] The mass ratio of monoester to diester (monoester / diester) in the astaxanthins contained in the composition is usually 2 or more, preferably 3 or more, more preferably 4 or more, even more preferably 6 or more, and particularly preferably 8 or more, and is usually 25 or less, preferably 20 or less, more preferably 15 or less, even more preferably 13 or less, and particularly preferably 10 or less. Any combination of these upper and lower limits may be used. The mass ratio of monoester to diester (monoester / diester) in the astaxanthins contained in the composition is usually 2 or more and 25 or less, preferably 3 or more and 20 or less, more preferably 4 or more and 15 or less, even more preferably 6 or more and 13 or less, and particularly preferably 8 or more and 10 or less. The fact that the mass ratio of monoester to diester in the astaxanthins contained in the composition is within the above range contributes to the stability and This is preferable in that it can achieve both in vivo and in vivo effects.

[0029] The daily intake of astaxanthins is usually 3 mg or more, preferably 5 mg or more, more preferably 8 mg or more, particularly preferably 9 mg or more, and usually 15 mg or less, preferably 13 mg or less, more preferably 11 mg or less, particularly preferably 10 mg or less, and these upper and lower limits may be any combination. The daily intake of astaxanthins may be usually 3 mg or more and 15 mg or less, preferably 3 mg or more and 10 mg or less, more preferably 8 mg or more and 10 mg or less, particularly preferably 9 mg or more and 10 mg or less. It is preferable that the daily intake of astaxanthins is within the above range in order to fully obtain the effects of the present invention.

[0030] The composition of the present invention may be a composition containing the above-mentioned astaxanthins, or may be a composition containing astaxanthins and vitamin E. In this case, vitamin E may be blended with the astaxanthins described above. The order in which the astaxanthins and vitamin E are blended does not matter. The preferred content of astaxanthins in a composition containing astaxanthins and vitamin E is as described above. The primary physiological function of vitamin E is its antioxidant effect, which protects cell membranes in the body from oxidative damage. In the present invention, vitamin E acts as an activator that enhances the effects of astaxanthins when ingested together with astaxanthins. Vitamin E is a fat-soluble vitamin, and there are eight chemically distinct compounds, depending on the position and presence of methyl groups attached to the ring portion of its structure. Vitamin E includes four types of tocopherols and four types of tocotrienols, each beginning with α-, β-, γ-, and δ-. Of these, tocotrienols are preferred. Tocotrienols may have a stronger antioxidant effect than tocopherols.

[0031] In the present invention, vitamin E can be derived from natural sources or synthesized. Tocopherols can be obtained from vegetable oils such as sunflower oil, cottonseed oil, safflower oil, rice bran oil, corn oil, rapeseed oil, soybean oil, palm oil, olive oil, perilla oil, linseed oil, and sesame oil. Tocotrienols can be obtained from rice, barley, wheat, rye, oil palm (palm oil), and annatto seeds. α-, β-, γ-, and Tocotrienol is found in palm oil ( It is preferable to use one obtained from palm oil.

[0032] The vitamin E content in a composition containing astaxanthins and vitamin E is usually 10% by mass or more, preferably 14% by mass or more, more preferably 16% by mass or more, and usually 50% by mass or less, preferably 40% by mass or less, more preferably 30% by mass or less, and any combination of these upper and lower limits is acceptable. The vitamin E content is usually 10% by mass or more and 50% by mass or less, preferably 14% by mass or more and 40% by mass or less, more preferably 16% by mass or more and 30% by mass or less.

[0033] The daily intake of vitamin E is usually more than 30mg, preferably more than 35mg, more preferably more than 40mg, particularly preferably more than 45mg, and usually less than 70mg, preferably less than 65mg, more preferably less than 60mg, particularly preferably less than 55mg, and these upper and lower limits can be any combination.The daily intake of vitamin E is usually more than 30mg and less than 70mg, preferably more than 35mg and less than 65mg, more preferably more than 40mg and less than 60mg, particularly preferably more than 45mg and less than 55mg.

[0034] In this specification, the daily intake refers to the amount an adult should consume per day. .

[0035] The composition for improving eyesight herein is prepared with a blend amount of astaxanthins and / or vitamin E so that the daily intake falls within a specified range when taken once or several times.

[0036] When using a material containing astaxanthin, the astaxanthin content (concentration, intake amount) is calculated based on the amount of the component itself in the material. When astaxanthin forms an ester or salt, the astaxanthin content (concentration, intake amount) is calculated based on the mass of the ester or salt converted to the equimolar mass of the free form.

[0037] Another aspect of the present invention is a method for improving vision in a subject, such as a human, by administering astaxanthins or astaxanthins and vitamin E to the subject. By administering astaxanthin to a subject, one or more of corrected vision and uncorrected vision can be improved. By administering astaxanthins and vitamin E to a subject, one or more of the subject's unaided visual acuity, corrected visual acuity, and practical visual acuity can be improved. The contents of astaxanthins and vitamin E, and the daily intake of astaxanthins or astaxanthins and vitamin E are as described above. Examples of intake methods include oral ingestion. The method of the present invention involves separately ingesting vitamin E and astaxanthins, such as the free form, monoester form, and / or diester form of astaxanthin. To obtain sufficient effects, the method of the present invention preferably involves continuous ingestion of astaxanthins or astaxanthins and vitamin E for typically 4 weeks or more, preferably 8 weeks or more, and particularly preferably 12 weeks or more. The age of the subject is not particularly limited, but is preferably, for example, middle-aged or elderly people aged 40 years or older. Note that voluntary ingestion without medical supervision is also included.

[0038] In the present invention, the form of the composition is not particularly limited as long as it contains astaxanthins or astaxanthins and vitamin E and achieves the effects of the present invention, and can be in any form, such as liquid, paste, gel, or solid. Furthermore, the form of use of the composition is not particularly limited as long as the effects of the present invention are achieved, and can be in any form, such as drink, syrup, cream, jelly, powder, granules, tablet, soft capsule, or hard capsule. In particular, the present invention is preferably used in the form of a soft capsule. The vision-improving composition of the present invention may also contain other optional ingredients, such as sweeteners, flavorings, excipients, and colorants, as long as they do not impair the effects of the present invention. In the present invention, the vision-improving composition can be produced in the exemplary form by known methods. In the present invention, dried products or crushed products of the red yeast Phaffia, the green algae Haematococcus, the marine bacterium Paracoccus, etc., may be used directly together with vitamin E. Astaxanthins may be used alone in the form of an astaxanthin-containing extract obtained by the above extraction method, or in the form of a powder or aqueous solution containing the same, or together with vitamin E. When the composition is prepared into a soft capsule, the mass of the shell relative to the entire soft capsule is usually 35% by mass to 50% by mass, preferably 40% by mass to 45% by mass.

[0039] The composition of the present invention can be used as a pharmaceutical ingredient, food ingredient, food additive, etc.

[0040] The composition of the present invention can be used as a capsule, solution, suspension, emulsion, syrup, elixir, injection, suppository, inhalant, nasal agent, transdermal agent, or the like.

[0041] The food may be prepared by a conventional method into a supplement, solid food, liquid food, beverage, etc. The term "food" as used herein refers to, but is not limited to, beverages and foods, including all those in oral forms. The food may be a functional food. Functional foods refer to foods that have superior physiological properties compared to ordinary foods, such as health foods, health supplements, foods for the sick, nutritional supplements, or foods with health claims defined by the Ministry of Health, Labor and Welfare (foods for specified health uses, foods with nutrient functions, and foods with functional claims). The composition of the present invention can be used as an ingredient in health foods, health supplements, foods for the sick, nutritional supplements, foods for specified health uses, foods with nutrient functions, and foods with functional claims.

[0042] Furthermore, the labeling to be attached to the functional foods mentioned above includes, for example, labeling approved for health functional foods as defined by the Ministry of Health, Labor and Welfare, or labeling to the effect that the food is used to improve vision, including corrected vision, uncorrected vision, and / or practical vision. These labels are specifically attached, for example, to the packaging container of the functional foods.

[0043] In the present invention, corrected visual acuity refers to visual acuity when wearing vision correction means such as glasses or contact lenses, and improved corrected visual acuity refers to an improvement in corrected visual acuity when the composition of the present invention is ingested compared to when the composition is not ingested.

[0044] In the present invention, the term "naked eye vision" refers to the visual acuity of the naked eye without wearing any vision correction means such as glasses or contact lenses, and "improved naked eye vision" refers to an improvement in naked eye vision when the composition of the present invention is ingested compared to when the composition is not ingested.

[0045] In the present invention, practical visual acuity refers to the visual acuity required in daily life, taking into account the time factor, and refers to visual acuity that can be maintained for a certain period of time. Practical visual acuity can be measured, for example, using a practical visual acuity meter such as the Kowa AS-28, by continuously measuring all visual acuity values ​​that yielded correct answers within a certain period of time, and then calculating the average of the visual acuity fluctuations. Improvement in practical visual acuity refers to an improvement in practical visual acuity when the composition of the present invention is ingested compared to when it is not ingested.

[0046] Improving practical vision makes it possible to maintain vision during long hours of work such as desk work or driving, and also helps prevent dry eyes. [Example]

[0047] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. Unless otherwise specified, units are based on mass.

[0048] <Preparation of a composition containing astaxanthins> The green alga Haematococcus pluvialis was grown under light irradiation at 25°C. The cells were cultured under irradiated conditions with a gas containing 3% CO2 and subjected to nutritional stress (nitrogen source deficiency), followed by encystment. The encysted cells were disrupted using a bead beater, and an oily substance containing astaxanthin was extracted with ethanol. The crude extract was concentrated under reduced pressure to remove the ethanol, yielding an ethanol extract containing 5% by mass of astaxanthin in free form.

[0049] <Production example> 180 mg of the ethanol extract (astaxanthin content 9 mg) obtained by the above method was mixed with 50 mg of MCT (medium-chain fatty acid) oil, and gelatin and glycerin were added to make a soft Capsules (astaxanthin content 3.26% by mass) were produced (Production Example 1). 180 mg of the ethanol extract obtained by the above method (astaxanthin content: 9 mg) and 50 mg of rice-derived tocotrienol were mixed, and gelatin and glycerin were further added to produce soft capsules (astaxanthin content: 3.26% by mass, tocotrienol content: 18.1% by mass) (Production Example 2).

[0050] The astaxanthins contained 89.3% by mass of monoesters and 9.4% by mass of diesters. In addition, 230 mg of safflower oil was prepared into soft capsules and used as the test food for the placebo group.

[0051] <Subjects> In the evaluation test of astaxanthins, the subjects were 22 healthy Japanese adult men and women aged 40 or older and 64 or younger with corrected visual acuity of 1.0 or higher in both eyes (astaxanthin group: n = 12, placebo group: n = 10). In the evaluation test of astaxanthins and vitamin E, the subjects were 21 healthy Japanese adult men and women aged 40 or older and 64 or younger with corrected visual acuity of 1.0 or higher in both eyes (astaxanthins and vitamin E group: n = 11, placebo group: n = 10).

[0052] <Ingestion of test diet> The subjects in the astaxanthins group continuously took 1 soft capsule of Production Example 3 during or after breakfast for 6 weeks. The subjects in the astaxanthins and vitamin E group continuously took 1 soft capsule of Production Example 4 during or after breakfast for 6 weeks. On the other hand, the subjects in the placebo group continuously took 1 soft capsule of safflower oil during or after breakfast for 6 weeks.

[0053] <Statistical analysis> In this test, a total of 2 inspections were conducted at the time of test registration (before ingestion of the test diet) and 6 weeks after the start of ingestion. Student's t-test was used to evaluate the actually measured values at each measurement time point and the change amount from 0 week (before ingestion) to 6 weeks (after ingestion) between the two groups of the astaxanthin group and the placebo group, and between the two groups of the astaxanthins and vitamin E group. In addition, covariance analysis (ANCOVA) with the actually measured value at 0 week as the covariate was performed on the actually measured value at 6 weeks. All statistical analyses were performed as two-sided tests, and the significance level was set at 5%. The software used was Windows version of SPSS Ver.. 23.0 (manufactured by IBM Japan, Ltd.). The significance probability was not adjusted without considering the multiplicity caused by multiple items and multiple time points.

[0054] <VDT work load test> VDT workload tests were conducted before and after the 0-week and 6-week tests. The VDT workload tests involved subjects working for 60 minutes using the Nintendo 3DS (Tetris).

[0055] [Test Example 1] Corrected visual acuity In Test Example 1, corrected visual acuity was measured in the astaxanthin group, the astaxanthin and vitamin E group, and the placebo group before and 6 weeks after ingestion of the test food. The contact lenses, glasses, etc. used for correction were not changed during the test period, and visual acuity values ​​were converted into LOGMAR values. The actual measured values ​​and changes in corrected visual acuity (logarithmic visual acuity) are shown in Figures 1 to 4, respectively. 1 and 2 show that the corrected visual acuity (logarithmic visual acuity) of the astaxanthin group was significantly improved after 6 weeks compared to the placebo group. 3 and 4 show that the corrected visual acuity (logarithmic visual acuity) of the astaxanthin and vitamin E group was significantly improved after 6 weeks compared to the placebo group.

[0056] [Test Example 2] Naked Eye Vision In Test Example 2, the astaxanthin group, the astaxanthin and vitamin E group, and the placebo group were The naked eye visual acuity of the control group was measured before and 6 weeks after ingestion of the test food. Visual acuity values ​​were converted into LOGMAR values. The actual measured values ​​of naked eye visual acuity (logarithmic visual acuity) are shown in Figures 5 and 6. 5 and 6, it was observed that the naked eye visual acuity (logarithmic visual acuity) of the astaxanthin group and the astaxanthin and vitamin E group tended to improve after 6 weeks compared to the placebo group.

[0057] [Test Example 3] Practical visual acuity In Test Example 3, practical visual acuity was measured in the astaxanthin and vitamin E group and the placebo group before and 6 weeks after ingestion of the test food. A peer-type practical visual acuity tester (Kowa AS-28) was used to measure visual acuity fluctuations over a 60-second period. The test begins by displaying a Landolt ring corresponding to the best visual acuity measured in advance, and the size of the next displayed index changes depending on whether the answer is correct or incorrect. If the answer is correct, the index becomes smaller, and if the answer is incorrect, the index becomes larger. Failure to respond within a certain time frame is also considered an incorrect answer. The average visual acuity fluctuations over the 60-second period is the practical visual acuity. The actual measured values ​​and changes in practical visual acuity are shown in Figures 7 to 12. 7 to 12 show that the practical visual acuity of the astaxanthin and vitamin E group was significantly improved after 6 weeks compared to the placebo group.

Claims

1. A composition for improving practical visual acuity after VDT work load in healthy middle-aged and elderly subjects aged 40 or older, comprising component (A) and component (B), The product is formulated so that ingredient (A) is ingested at a dose of 8 mg to 15 mg per day. The composition is prepared so that component (B) is ingested in a dose of 30 mg to 70 mg per day; Component (A): At least one selected from the group consisting of astaxanthin and astaxanthin esters, Ingredient (B): Vitamin E containing tocotrienols.

2. The composition according to claim 1, wherein the content of component (A) is 0.1% by mass or more and 35% by mass or less.

3. The composition according to claim 1 or 2, wherein the ester of astaxanthin is a monoester and a diester, and the mass ratio of the content of the monoester to the diester (monoester / diester) is 2 or more and 25 or less.

4. The composition according to any one of claims 1 to 3, wherein the content of component (B) is 10% by mass or more and 50% by mass or less.

5. The composition according to any one of claims 1 to 4, wherein the intake is taken orally.

6. A composition according to any one of claims 1 to 5, which is a food product.

7. A composition according to any one of claims 1 to 6, which is a food additive.

8. The use of component (A) and component (B) in the manufacture of a composition for improving practical visual acuity after VDT work load in healthy middle-aged and elderly subjects aged 40 or older, The product is formulated so that ingredient (A) is ingested at a dose of 8 mg to 15 mg per day. The use described above is prepared so that component (B) is ingested in a dose of 30 mg to 70 mg per day; Component (A): At least one selected from the group consisting of astaxanthin and astaxanthin esters, Ingredient (B): Vitamin E containing tocotrienols.

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