Anti-inflammatory components

Abstract

The objective is to provide an anti-inflammatory composition with enhanced anti-inflammatory activity that can be safely used on the target subject using food as a raw material. [Solution] Cinnamon or a processed product thereof, At least one selected from the group consisting of cloves, laurel, fenugreek, turmeric, and ginger or processed products thereof, The above problem can be solved by an anti-inflammatory composition containing [the specified ingredient].

Description

[Technical Field]

[0001] This invention relates to an anti-inflammatory composition. [Background technology]

[0002] Inflammation is one of the body's defense mechanisms that occurs to protect the body from bacterial infection or physical irritation. Various drugs have been developed to prevent inflammation. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2024-35209 [Overview of the project] [Problems that the invention aims to solve]

[0004] However, there was a need for an anti-inflammatory composition that could be safely used on the target subject using food as a raw material and possessing anti-inflammatory properties. [Means for solving the problem]

[0005] The inventors diligently researched anti-inflammatory compositions that can be safely used on subjects using food as a raw material. Surprisingly, they found that a combination of cinnamon or a processed product thereof with at least one selected from the group consisting of cloves, laurel, fenugreek, turmeric, and ginger or processed products thereof has an enhanced anti-inflammatory effect. This invention is based on these findings. Therefore, the present invention is [1] Cinnamon or its processed form, At least one selected from the group consisting of cloves, laurel, fenugreek, turmeric, and ginger or processed products thereof, An anti-inflammatory composition containing the following: [2] The cinnamon or its processed product is an extract of cinnamon, and at least one selected from the group consisting of clove, laurel leaf , fenugreek, turmeric, and ginger or their processed products is at least one selected from the group consisting of an extract of clove, an extract of laurel leaf , an extract of fenugreek, an extract of turmeric, or an extract of ginger, the anti-inflammatory composition according to [1]. [3] The extract of cinnamon is an extract with a polar solvent, and at least one selected from the group consisting of an extract of clove, an extract of laurel leaf , an extract of fenugreek, an extract of turmeric, or an extract of ginger is an extract with a polar solvent, the anti-inflammatory composition according to [2]. [4] The anti-inflammation includes suppression of nitric oxide production, the anti-inflammatory composition according to any one of [1] to [3]. [5] The anti-inflammatory composition according to any one of [1] to [3], which is a food composition. [6] Processed products of cinnamon, clove, laurel leaf , fenugreek, turmeric, or ginger for use in the preparation of the anti-inflammatory composition according to [2] or [3]. Relating to. [Advantages of the Invention]

[0006] According to the present invention, it is possible to provide an anti-inflammatory composition having an enhanced anti-inflammatory effect that can be safely used for a subject using food as a raw material. [Modes for Carrying Out the Invention]

[0007] Hereinafter, the present invention will be described in detail. Hereinafter, cinnamon, clove, laurel leaf , fenugreek, turmeric, and ginger may be collectively referred to as spices.

[0008] (Cinnamon) The anti-inflammatory composition of the present invention contains cinnamon or a processed product thereof. The cinnamon used as an active ingredient of the anti-inflammatory composition of the present invention is a tree of the genus Cinnamomum. Cinnamon can be of any type, and Chinese cinnamon, Ceylon cinnamon, Indonesian cinnamon, or Indian cinnamon can be used. And the part used is not particularly limited, and it may be only a specific part or a mixture of two or more parts. A preferred part is the bark used as a spice.

[0009] (Clove) The anti-inflammatory composition of the present invention can contain clove or a processed product thereof. Clove is the tree Eugenia caryophyllata of the Myrtaceae family, and the flower buds are used as a spice. In the present invention, the part of clove used is not particularly limited, and examples include the whole plant, roots, stems, leaves, flowers, fruits, flower buds, or seeds, or a mixture of at least two of them, but flower buds are preferred.

[0010] (Laurel) The anti-inflammatory composition of the present invention can contain laurel or a processed product thereof. Laurel is the leaf of the laurel tree, which belongs to the genus Laurus of the Lauraceae family. Laurel is said to be native to the Mediterranean coast, has a fresh and clear fragrance, and is used for scenting.

[0011] (Fenugreek) The anti-inflammatory composition of the present invention can contain fenugreek or a processed product thereof. Fenugreek is an annual plant of the Faboideae subfamily. It is native to the Mediterranean region and is cultivated in the Middle East, Africa, India, etc. The seeds are used as a spice in curry powder, etc. Also, in India and Iran, the bitter leaves may be used as leafy vegetables. [[ID=二十]]The part of fenugreek used is not particularly limited, and examples include the whole plant, roots, stems, leaves, flowers, fruits, or seeds, or a mixture of at least two of them, but seeds are preferred.

[0012] (Turmeric) The anti-inflammatory composition of the present invention may contain turmeric or a processed product thereof. Turmeric is a perennial plant of the genus Curcuma in the family Zingiberaceae, native to India, and is also called ukon. Generally, autumn turmeric, spring turmeric, and purple turmeric are known as ukon, and any of these turmeric may be used.

[0013] (ginger) The anti-inflammatory composition of the present invention may contain ginger or a processed product thereof. Ginger is a perennial plant belonging to the genus Zingiber officinale of the family Zingiberaceae. The part of the ginger used is not particularly limited and may include the whole plant, roots, stems, leaves, flowers, fruits, rhizomes, or a mixture of at least two of these, but rhizomes are preferred.

[0014] (Processed material) In this specification, “processed product” means a spice that has been subjected to physical (e.g., mechanical or heat treatment) or chemical (e.g., extraction) treatment. A processed product of a spice may be one or more selected from the group consisting of extracts, dried products, pulverized products, powders, and heat-treated products, as well as combinations thereof, but is not limited to the following. A processed product of a spice is preferably one or more selected from the group consisting of spice extracts, dried products, and pulverized products, and more preferably a spice extract.

[0015] (extract) Extracts containing the active ingredient can be extracted using conventional extraction methods used for extracting plant-derived components. These extraction methods are not limited to solvent extraction, steam distillation, pressing, or supercritical fluid extraction. Combinations of these methods may also be used, preferably a combination of solvent extraction and steam distillation.

[0016] The spices used for extraction may be used raw during the grinding or extraction process, or they may be used after being dried (for example, sun-dried, mechanically dried, freeze-dried, atmospheric-pressure dried, pressure-dried, or vacuum-dried). When extracting, it is preferable to process the spices into a pulverized, preferably powdered, material using grinding equipment or devices such as crushers, mills, blenders, mixers, and millstones to improve extraction efficiency.

[0017] (Solvent extraction method) The extraction solvent used in solvent extraction is not limited as long as it can sufficiently extract the active ingredients into the extract. For example, organic solvents, aqueous solvents, or mixed solvents of organic solvents and aqueous solvents can be used. Aqueous solvents are particularly preferred as the extraction solvent.

[0018] The aqueous solvent is not limited as long as it contains water; for example, water, physiological saline, or buffer solutions can be used. Examples of buffer solutions include phosphate buffer, sodium phosphate buffer, sodium carbonate buffer, citrate buffer, citrate-phosphate buffer, acetate buffer, and Tris buffer. The preferred aqueous solvent is water. The pH of the aqueous solvent is not particularly limited.

[0019] Examples of organic solvents include alcohols, acetone, benzene, ethyl acetate, hexane, chloroform, or diethyl ether. The organic solvent may be either a polar or nonpolar organic solvent. Examples of polar organic solvents include alcohols. Examples of nonpolar organic solvents include ethyl acetate, hexane, chloroform, or diethyl ether. The alcohol is not limited as long as the active ingredient can be sufficiently extracted into the extract, but examples include monohydric alcohols with 1 to 5 carbon atoms such as methanol, ethanol, propyl alcohol, isopropyl alcohol, and butyl alcohol, and polyhydric alcohols with 2 to 5 carbon atoms such as 1,3-butylene glycol, propylene glycol, dipropylene glycol, and glycerin.

[0020] The extraction solvent is preferably a polar solvent, such as water or alcohol. It is believed that using a polar solvent allows for efficient extraction of the active ingredient into the extract. When a mixture of a polar solvent and a non-polar solvent is used as the extraction solvent, the proportion of the polar solvent in the total extraction solvent is preferably 50% by volume or more, more preferably 60% by volume or more, even more preferably 70% by volume or more, even more preferably 80% by volume or more, even more preferably 90% by volume or more, even more preferably 95% by volume or more, and even more preferably 99% by volume or more. It is most preferable to use a solvent consisting of a polar solvent as the extraction solvent. As the polar solvent, it is more preferable to use water, alcohol, or a mixture thereof. When a mixture of water and alcohol is used as the extraction solvent, the proportion of water can be 50% or more by volume, 60% or more by volume, 70% or more by volume, 80% or more by volume, 90% or more by volume, 95% or more by volume, or 99% or more by volume, based on the total amount of the extraction solvent. Also, when a mixture of water and alcohol is used as the extraction solvent, the proportion of alcohol in the extraction solvent can be 50% or more by volume, 60% or more by volume, 70% or more by volume, 80% or more by volume, 90% or more by volume, 95% or more by volume, or 99% or more by volume, based on the total amount of the extraction solvent.

[0021] When the extract is extracted by solvent extraction, the extraction temperature is not particularly limited, as long as it is a temperature at which the active ingredients can be sufficiently extracted into the extract, but it is preferably between -50°C and 150°C. The lower limit of the extraction temperature is, for example, -25°C or higher or 0°C or higher. The upper limit of the extraction temperature is, for example, 120°C or lower or 100°C or lower. The upper and lower limits of the temperature can be combined as appropriate. When using a polar solvent, such as water or a mixture of water and another polar solvent, as the extraction solvent, the extraction temperature can be, for example, 0-150°C, 30-120°C, 50-100°C, 50-100°C, or 70-100°C.

[0022] Furthermore, during extraction, stirring or shaking may be performed to improve extraction efficiency. The extraction time can be appropriately determined depending on the part to be used, such as roots, stems, leaves, flowers, flower buds, rhizomes, underground stems, fruits, or seeds. The extraction time can also be appropriately determined depending on the state or processing state of the spice. In addition, the extraction time can be appropriately determined depending on the extraction conditions, such as the temperature of the extract, stirring conditions, and shaking conditions. The extraction time can be 1 minute to 72 hours, 1 hour to 48 hours, or 12 hours to 36 hours.

[0023] (Distillation method) Extracts of spices can be extracted by distillation. Distillation is a method of heating a mixture obtained from spices or their processed products, and then cooling and re-condensing the resulting vapor. Other distillation methods include steam distillation, in which steam is passed through raw materials packed in a column, and the aromatic components distilled out with the steam are condensed together with the steam, as well as pressurized and vacuum distillation.

[0024] (Compression method) The pressing method is a method of extracting extracts from spices by applying physical pressure to them. There are three types: direct pressing, performed at room temperature; high-temperature pressing, performed at high temperatures; and cold pressing, performed at low temperatures. In this invention, spice extracts can be obtained using any of these pressing methods.

[0025] (Supercritical extraction method) In this invention, spice extracts can be extracted using supercritical fluid extraction. Supercritical fluid extraction is a method of extracting extracts from specific plants using a substance in a supercritical state. For example, carbon dioxide can be used as a substance in a supercritical state.

[0026] (dried) Dried spices can be obtained by conventional methods, including sun drying, mechanical drying, freeze-drying, atmospheric pressure drying, pressure drying, or vacuum drying. Dried spices obtained by the above methods may be ground to an appropriate size using crushing equipment or devices such as crushers, mills, blenders, mixers, and mortars.

[0027] (Crushing material) The spice pulverized material in this invention is not particularly limited as long as the spice is in a pulverized state, but examples include powder, granules, or paste-like pulverized materials, but powder is preferred. Powders that have been molded or granulated into, for example, cubes, blocks, or granules can also be used. The processing for creating the pulverized material is not particularly limited, but examples include pulverizing the plant material using pulverizing equipment or tools such as crushers, mills, blenders, mixers, and millstones, in any method commonly used by those skilled in the art. The plant material may be dried before pulverization. The drying method is as described above.

[0028] The anti-inflammatory composition of the present invention may contain spices or their processed products in an amount of 1% or more by mass, 10% or more by mass, 30% or more by mass, 50% or more by mass, 80% or more by mass, or 99% or more by mass, based on the total amount of the anti-inflammatory composition.

[0029] (Anti-inflammatory composition) The dosage form of the anti-inflammatory composition of the present invention is not particularly limited, and can be an oral or parenteral preparation, but an oral preparation is preferred. Examples of oral preparations include solid or powdered preparations such as granules, tablets, capsules, and pills, as well as liquid preparations such as suspensions, emulsions, syrups, and extracts. Examples of parenteral preparations include injectable preparations.

[0030] The anti-inflammatory composition of the present invention may consist of a processed spice product, or may contain a processed spice product. If the anti-inflammatory composition of the present invention contains a processed spice product, it may contain other additives.

[0031] When the anti-inflammatory composition of the present invention is an oral preparation, other additives may include excipients, binders, disintegrants, emulsifiers, lubricants, flow enhancers, diluents, preservatives, colorants, flavorings, stabilizers, antiseptics, antioxidants, or suspending agents. Specifically, these may include, for example, gelatin, sodium alginate, starch, corn starch, sucrose, lactose, glucose, mannitol, carboxymethylcellulose, dextrin, polyvinylpyrrolidone, crystalline cellulose, soy lecithin, sucrose, fatty acid esters, talc, magnesium stearate, polyethylene glycol, magnesium silicate, anhydrous silicic acid, or synthetic aluminum silicate.

[0032] When the anti-inflammatory composition of the present invention is a parenteral agent, other additives may include water-soluble solvents such as physiological saline or Ringer's solution, water-insoluble solvents such as vegetable oil or fatty acid esters, isotonic agents such as glucose or sodium chloride, solubilizers, stabilizers, preservatives, suspending agents, or emulsifiers.

[0033] The dosage or intake of the anti-inflammatory composition of the present invention can be appropriately adjusted according to the formulation, as well as the age, sex, weight, and degree of inflammation of the person using it.

[0034] The anti-inflammatory composition of the present invention can be administered to humans, but the recipient may also be animals other than humans, such as pets like dogs, cats, rabbits, hamsters, guinea pigs, and squirrels; livestock like cattle and pigs; and laboratory animals like mice and rats.

[0035] The anti-inflammatory composition of the present invention preferably includes an inhibitory effect on nitric oxide production as an anti-inflammatory effect. The anti-inflammatory composition of the present invention can be a composition for inhibiting nitric oxide production. Excessive production of nitric oxide by macrophages has been reported to cause inflammation. In the examples described below, it has been confirmed that combining cinnamon or a processed product thereof with at least one selected from the group consisting of clove, laurel, fenugreek, turmeric, and ginger or processed products thereof has an inhibitory effect on the production of NO (nitric oxide) by macrophages, and the composition of the present invention can be used as an anti-inflammatory composition.

[0036] The aforementioned pharmaceutical compositions include pharmaceuticals and quasi-drugs. Examples of pharmaceuticals include herbal medicine preparations and traditional Chinese medicine preparations. Examples of quasi-drugs include nutritional drinks and health supplements containing herbal medicines.

[0037] (Food composition) When the anti-inflammatory composition of the present invention is in the form of a food composition, examples of food compositions include: fresh prepared foods such as salads; cooked foods such as steaks, pizzas, and hamburgers; stir-fried foods such as stir-fried vegetables; vegetables such as tomatoes, bell peppers, celery, bitter melon, carrots, potatoes, and asparagus, and processed foods made from these vegetables; confectionery such as cookies, bread, biscuits, hardtack, cakes, rice crackers, yokan, puddings, jellies, ice creams, chewing gum, crackers, chips, chocolates, and candies; noodles such as udon, pasta, and soba; fish paste products such as kamaboko, ham, and fish sausage; dairy products such as cheese, cream, and butter; seasonings such as miso, soy sauce, dressings, ketchup, mayonnaise, soup bases, noodle soup bases, curry powder, mirin, and roux; soy products such as tofu; and konjac. The food products are preferably curry, stew sauce, pasta sauce, roux (for example, for curry or stew), seasoning spices, or supplements.

[0038] Food compositions include beverages. Examples of beverages include coffee beverages; cocoa beverages; vegetable juices obtained from the aforementioned vegetables; fruit juices such as grapefruit juice, orange juice, grape juice, and lemon juice; tea beverages such as green tea, black tea, sencha, and oolong tea; alcoholic beverages such as beer, wine (red wine, white wine, or sparkling wine, etc.), sake, plum wine, sparkling wine, whiskey, brandy, shochu, rum, gin, and liqueurs; dairy beverages; soy milk beverages; liquid foods; and sports drinks. The beverage is preferably spiced tea (e.g., herbal tea or chai).

[0039] Food compositions include animal feed. Target animals include, for example, primates such as humans, cattle, pigs, sheep, goats, horses, dogs, cats, rabbits, rats, or mice.

[0040] These food compositions may optionally contain food additives and food ingredients such as antioxidants, flavorings, acidulants, colorings, emulsifiers, preservatives, seasonings, sweeteners, spices, pH adjusters, stabilizers, vegetable oils, animal oils, sugars and sugar alcohols, vitamins, organic acids, fruit juice extracts, vegetable extracts, grains, legumes, vegetables, meats, and seafood, either individually or in combination of two or more. The amounts of these food ingredients and food additives can be appropriately determined within a range that does not impair the objectives of the present invention.

[0041] These food compositions can be subjected to common sterilization treatments such as heat and pressure sterilization in retorts and autoclaves, batch sterilization, plate sterilization, electrostatic sterilization, microwave sterilization, and steam sterilization such as injection and infusion. These food compositions can be packaged using appropriate containers, such as paper cartons, metal cans, or pouches.

[0042] Food compositions include functional foods (beverages) and health foods (beverages). In this specification, "health foods (beverages)" means foods or beverages that have some effect on health, or that can be expected to have some effect, and "functional foods (beverages)" means foods or beverages among the "health foods (beverages)" that are designed and processed to fully express biological regulatory functions. Functional foods and health foods may be in the form of granules, solids, liquids, capsules, gels, or tablets. [Examples]

[0043] The present invention will be specifically described below with reference to examples, but these examples are not intended to limit the scope of the present invention.

[0044] Manufacturing Example 1 In this manufacturing example, ethanol extracts were prepared from cinnamon (bark, powdered), clove (flower buds, powdered), laurel (bay leaves, powdered), fenugreek (seeds, powdered), turmeric (rhizome, powdered), and ginger (rhizome, powdered). Each spice was suspended in 100% ethanol to a concentration of 100 mg / mL, and extraction was performed by sonication for 1 hour twice. After extraction, the supernatant was collected by centrifugation. The solvent was dried using an evaporator, and the weight of the residue was measured. The residue was then dissolved in dimethyl sulfoxide (DMSO) to a concentration of 100 mg / mL to obtain the test sample.

[0045] Example 1 We investigated the inhibitory effect of various combinations of dried ethanol extracts of different spices on macrophages in reducing NO (nitric oxide) production. Macrophage-like cell lines (RAW264) subcultured in 10% FBS-DMEM medium. 7) Place 2 × 10 in a 96-well plate. 5Cells were seeded at a cell / well density and cultured in a 5% CO2 incubator at 37°C for 20 hours to establish the cells. Ethanol extracts of each spice were added to the cells. The added concentrations are shown in Tables 1-9. In addition, the bacterial toxin Lipopolysaccharides (LPS) from E. coli O26:B6 was added at a concentration of 100 μg / mL to stimulate iNOS (inducible nitric oxide synthase) in RAW264.7. The cells were cultured in a 5% CO2 incubator at 37°C for 24 hours. NO production is measured by collecting the culture medium and using the Griess Reagent System (Promega) to analyze the nitric oxide (NO) in the solution. - ) is a decomposition product of nitrite (NO 2- The analysis was performed by measuring nitric oxide (NO₂). The results are shown in Tables 1-9 below. The values ​​in the tables represent nitric oxide (NO₂) relative to the control (no extracts added). - This shows the suppression rate of production of ). Results that are thought to have a synergistic effect are underlined.

[0046] [Table 1]

[0047] [Table 2]

[0048] [Table 3]

[0049] [Table 4]

[0050] [Table 5]

[0051] [Table 6]

[0052]

Table 7

[0053]

Table 8

[0054]

Table ⑨

[0055] Regarding the experimental group (Table 1) combining cinnamon extract and ginger extract, suppression of nitric oxide (NO - ) production was confirmed at all tested concentrations. The nitric oxide (NO - [[ID=३४]]) production suppression rate of the combined experimental group was significantly higher than that of the experimental group with only cinnamon extract or the experimental group with only ginger extract, and it was considered that a synergistic effect was achieved by combining cinnamon extract and ginger extract.

[0056] Regarding the experimental group (Table 2) combining cinnamon extract and fenugreek extract, suppression of nitric oxide (NO - ) production was confirmed at all tested concentrations. The nitric oxide (NO - ) production suppression rate of the combined experimental group was significantly higher than that of the experimental group with only cinnamon extract or the experimental group with only fenugreek extract, and it was considered that a synergistic effect was achieved by combining cinnamon extract and fenugreek extract.

[0057] [[ID=4५]] Regarding the experimental group (Table 3) combining cinnamon extract and clove extract, suppression of nitric oxide (NO - ) production was confirmed at all tested concentrations. The nitric oxide (NO -The inhibition rate of ) production was significantly higher than in the experimental group that received only cinnamon extract or only clove extract, suggesting that a synergistic effect is produced by combining cinnamon extract and clove extract.

[0058] Regarding the experimental group combining cinnamon extract and laurel extract (Table 4), nitric oxide (NO) was found to be present at all tested concentrations. - The suppression of nitric oxide (NO) production was confirmed in the combined experimental group. - The inhibition rate of ) production was significantly higher than in the experimental group that received only cinnamon extract or only laurel extract, suggesting that a synergistic effect is produced by combining cinnamon extract and laurel extract.

[0059] Regarding the experimental group combining cinnamon extract and turmeric extract (Table 5), nitric oxide (NO) was found to be present at all tested concentrations. - The suppression of nitric oxide (NO) production was confirmed in the combined experimental group. - The inhibition rate of ) production was significantly higher than in the experimental group that received only cinnamon extract or only turmeric extract, suggesting that a synergistic effect is produced by combining cinnamon extract and turmeric extract.

[0060] Regarding the experimental group combining ginger extract and laurel extract (Table 6), nitric oxide (NO) was found to be present at all tested concentrations. - The suppression of ) production was confirmed. However, the combined experimental group of nitric oxide (NO) - The inhibition rate of ) production was slightly higher or lower in many cases than in the experimental group that received only ginger extract or only laurel extract, suggesting that no synergistic effect was obtained by combining cinnamon extract and laurel extract.

[0061] Regarding the experimental group combining ginger extract and turmeric extract (Table 7), nitric oxide (NO) was found to be present at all tested concentrations. -The suppression of ) production was confirmed. However, the combined experimental group of nitric oxide (NO) - The inhibition rate of ) production was slightly higher or lower in many cases than in the experimental group that received only ginger extract or only turmeric extract, suggesting that no synergistic effect was obtained by combining ginger extract and turmeric extract.

[0062] Regarding the experimental group combining black pepper extract and turmeric extract (Table 8), nitric oxide (NO) was detected at all tested concentrations. - The suppression of ) production was confirmed. However, the combined experimental group of nitric oxide (NO) - The inhibition rate of ) production was slightly higher or lower in many cases than in the experimental group that received only black pepper extract or only turmeric extract, suggesting that no synergistic effect was obtained by combining black pepper extract and turmeric extract.

[0063] Regarding the experimental group combining laurel extract and turmeric extract (Table 9), nitric oxide (NO) was found at all tested concentrations. - The suppression of ) production was confirmed. However, the combined experimental group of nitric oxide (NO) - The inhibition rate of ) production was slightly higher or lower in many cases than in the experimental group that received only laurel extract or only turmeric extract, suggesting that no synergistic effect was obtained by combining laurel extract and turmeric extract.

[0064] Based on the above, it was concluded that combining cinnamon with cloves, laurel, fenugreek, turmeric, or ginger can yield an anti-inflammatory composition with enhanced anti-inflammatory effects.

[0065] Manufacturing Example 2 The hot water extracts of cinnamon and cloves were prepared as follows: Dried cinnamon and clove powder samples were suspended in distilled water to a concentration of 0.1 g / mL. Extraction was then carried out at 100°C for 10 minutes with stirring. Centrifugation (10,000 × g, 4°C, 15 minutes) was performed, and the supernatant was collected. The sample was filtered and sterilized through a 0.22 μm filter and freeze-dried for 3 days. The dried sample was prepared in distilled water to a concentration of 50 mg / mL to obtain hot water extracts of cinnamon and clove. The hot water extract of fenugreek was prepared as follows. A dried fenugreek powder sample was suspended in distilled water at a concentration of 25 mg / mL. Extraction was carried out at 100°C for 10 minutes with stirring. Centrifugation (10,000 × g, 4°C, 15 minutes) was performed, and the supernatant was collected. The sample was filtered and sterilized through a 0.22 μm filter and freeze-dried for 3 days. The dried sample was prepared to 25 mg / mL with distilled water, centrifuged (10,000 × g, 4°C, 15 minutes), the supernatant was collected, and freeze-dried for 3 days. The dried sample was prepared to 25 mg / mL with distilled water to obtain a hot water extract of fenugreek.

[0066] Example 2 The inhibitory effect of combinations of dried hot water extracts of various spices on macrophages in reducing NO (nitric oxide) production was investigated using the following method. RAW264.7 cells were collected in a centrifuge tube, washed with DMEM medium, centrifuged (200 × g, 3 minutes), and the supernatant was removed. The cell concentration was adjusted to 2.0 × 10⁶ in 10% FBS-1 × DMEM medium. 5 The cell concentration was adjusted to cells / mL. 200 μL of the adjusted cell suspension was dispensed into 96-well plates and cultured. The plates were placed in an incubator and cultured at 37°C-5%CO2 for 20 hours. The sample and LPS (final concentration 1 μg / mL) were added, and the plates were cultured again at 37°C-5%CO2 for 6 hours. The samples were collected 24 hours after adding the IFN-γ (final concentration 20 ng / mL). After 18 hours of culture, the supernatant was removed, and 200 μL of solution (sample: 20% FBS-2 × DMEM = 1:1) was added to each well. 180 μL of the supernatant from the prepared samples was added to each well and subjected to ELISA. After 30 minutes, 200 μL of 5% WST-8-DMEM reagent was added, and the absorbance was measured. NO production is measured by collecting the culture medium and using the Griess Reagent System (Promega) to analyze the nitric oxide (NO) in the solution. - ) is a decomposition product of nitrite (NO 2- The analysis was performed by measuring nitric oxide (NO₂). The results are shown in Tables 10 and 11 below. The values ​​in the tables represent nitric oxide (NO₂) relative to the control (no extracts added). - This shows the suppression rate of production of ). Results that are thought to have a synergistic effect are underlined.

[0067] [Table 10]

[0068] [Table 11]

[0069] Regarding the experimental group combining cinnamon extract and clove extract (Table 10), nitric oxide (NO) was found to be present at all tested concentrations. - The suppression of nitric oxide (NO) production was confirmed in the combined experimental group. - The inhibition rate of ) production was significantly higher than in the experimental group that received only cinnamon extract or only clove extract, suggesting that a synergistic effect is produced by combining cinnamon extract and clove extract.

[0070] Regarding the experimental group combining cinnamon extract and fenugreek extract (Table 11), nitric oxide (NO) was found to be present at all tested concentrations. - The suppression of nitric oxide (NO) production was confirmed in the combined experimental group. - The inhibition rate of ) production was significantly higher than in the experimental group that received only cinnamon extract or only fenugreek extract, suggesting that a synergistic effect is produced by combining cinnamon extract and fenugreek extract. [Industrial applicability]

[0071] According to the present invention, it is possible to provide an anti-inflammatory composition having enhanced anti-inflammatory activity that can be safely used on a target subject using food as a raw material.

Claims

1. Cinnamon or its processed form, At least one selected from the group consisting of cloves, laurel, fenugreek, turmeric, and ginger or processed products thereof, An anti-inflammatory composition containing the following:

2. Cinnamon or its processed products are cinnamon extracts, The anti-inflammatory composition according to claim 1, wherein at least one selected from the group consisting of clove, laurel, fenugreek, turmeric, and ginger or processed products thereof is at least one selected from the group consisting of clove extract, laurel extract, fenugreek extract, turmeric extract, or ginger extract.

3. The cinnamon extract is an extract obtained using a polar solvent. The anti-inflammatory composition according to claim 2, wherein at least one selected from the group consisting of clove extract, laurel extract, fenugreek extract, turmeric extract, or ginger extract is an extract obtained with a polar solvent.

4. An anti-inflammatory composition according to any one of claims 1 to 3, wherein the anti-inflammatory effect includes suppression of nitric oxide production.

5. An anti-inflammatory composition according to any one of claims 1 to 3, which is a food composition.

6. Processed cinnamon, clove, laurel, fenugreek, turmeric, or ginger for use in preparing the anti-inflammatory composition according to claim 2 or 3.

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