Nitric oxide production inhibitor and food composition for inhibiting nitric oxide production

Abstract

To provide a nitric oxide production inhibitor that has high biological safety.SOLUTION: A nitric oxide production inhibitor contains water extract of a mix spice including coriander and cumin. The mix spice further includes at least one selected from the group consisting of turmeric, mandarine, fenugreek, black pepper, and red chili pepper.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a nitric oxide production inhibitor and a food composition for inhibiting nitric oxide production.

Background Art

[0002] Nitric oxide (hereinafter sometimes referred to as NO) is a physiologically active substance that exhibits various functions in vivo. NO is produced by macrophages and the like, and when a large amount of NO is produced in the body, it causes self-tissue destruction, inflammation, or diseases such as rheumatism and diabetes, and is harmful to the living body. Therefore, the search for NO production inhibitors that suppress the production of NO has been underway, and reports have been made on cherry extracts (Patent Document 1), isofumolone (Patent Document 2), and sphingolipids (Patent Document 3), etc.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, since nitric oxide is involved in various physiological functions, it is required to be safe for the living body without showing an excessive inhibitory effect. Therefore, an object of the present invention is to provide a nitric oxide production inhibitor that is safe for the living body.

Means for Solving the Problems

[0005] As a result of intensive research on a nitric oxide production inhibitor that is safe for living organisms, the present inventors surprisingly found that a water extract of a mixed spice containing coriander and cumin and further containing at least one spice selected from the group consisting of turmeric, mandarin, fenugreek, pepper, and red pepper has an action of suppressing nitric oxide production. The present invention is based on such findings. Therefore, the present invention provides [1] A nitric oxide production inhibitor containing a water extract of a mixed spice containing coriander and cumin, wherein the mixed spice further contains at least one selected from the group consisting of turmeric, mandarin, fenugreek, pepper, and red pepper. [2] The nitric oxide production inhibitor according to [1], wherein the mixed spice is a curry mixed spice containing turmeric. [3] The nitric oxide production inhibitor according to [1] or [2], which is for anti-inflammatory use. [4] An anti-inflammatory food composition containing a water extract of a mixed spice containing coriander and cumin, wherein the mixed spice further contains at least one selected from the group consisting of turmeric, mandarin, fenugreek, pepper, and red pepper, for inhibiting nitric oxide production. [5] The nitric oxide production-inhibiting food composition according to [4], wherein the mixed spice is a curry mixed spice containing turmeric, and [6] The nitric oxide production-inhibiting food composition according to [4] or [5], which is for anti-inflammatory use. relates to. [Effects of the Invention]

[0006] According to the nitric oxide production inhibitor of the present invention, it is possible to suppress the production of nitric oxide harmful to the living body. Further, as an effect of one embodiment of the nitric oxide production inhibitor of the present invention, it does not show a harmful action on cells. That is, it can be mentioned that the cell survival rate is high. In addition, according to the nitric oxide production inhibitor of the present invention, it is possible to suppress the inflammation caused by nitric oxide production.

Brief Description of the Drawings

[0007]

Figure 1

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Modes for Carrying Out the Invention

[0008] [1] Nitric Oxide Production Inhibitor The nitric oxide production inhibitor of the present invention is a nitric oxide production inhibitor containing a water extract of a mixed spice containing coriander and cumin, wherein the mixed spice further contains at least one selected from the group consisting of turmeric, mandarin, fenugreek, pepper, and red pepper.

[0009] 《Water Extract》 The mixed spice used for extracting the active ingredient of the nitric oxide production inhibitor of the present invention may be used raw or dried. In the examples described later, the active ingredient is extracted from the dried spice, but it is considered that the active ingredient contained in the dried product is also contained in the raw spice and can be extracted by a water extraction method or the like. Further, the raw or dried product may be processed into a crushed or powdered state and then extracted so as to improve the extraction efficiency. For the extraction of the active ingredient, ordinary extraction methods used for water extraction of components derived from plants or the like can be used. Specifically, a water extraction method, a hot water extraction method, or a steam distillation method can be mentioned. Further, as the extraction liquid, water, physiological saline, or a buffer solution or the like can be mentioned. Examples of the buffer solution include a phosphate buffer solution, a sodium phosphate buffer solution, a sodium carbonate buffer solution, a citric acid buffer solution, a citric acid phosphate buffer solution, an acetic acid buffer solution, and a Tris buffer solution. The pH of the extraction liquid is not particularly limited, and is, for example, 3 to 10, preferably 5 to 8, and more preferably 6.5 to 7.5.

[0010] The extraction temperature of the water extract is not particularly limited as long as the active ingredient is extracted into the extraction liquid (such as water), but is preferably, for example, 0°C to 150°C, more preferably 0°C to 100°C, and most preferably 1°C to 100°C. It is preferable to carry out the extraction while stirring or shaking so as to improve the extraction efficiency. The extraction time can be appropriately determined according to the used part such as roots, stems, leaves, flowers, fruits, or seeds, for example. Further, the extraction time can be appropriately determined according to the state of the spice, that is, whether it is raw or dried, or the processed state when processed into a crushed or powdered state. Furthermore, the extraction time can be appropriately determined according to extraction conditions such as the temperature of the extraction liquid or the presence or absence of stirring or shaking. The extraction time is usually 1 minute to 72 hours, preferably 1 hour to 48 hours, and most preferably 12 hours to 36 hours.

[0011] The extract is basically extracted from a mixed spice with spices mixed therein. However, extracts extracted from each of the spices contained in the mixed spice may be mixed. The active ingredients contained in the extract extracted from the mixed spice and the active ingredients contained in the mixture of the extracts extracted from each spice are basically the same.

[0012] (Water extraction method) As the water extraction method, for example, 2 to 100 times the amount of distilled water is added to the raw powder or dry powder of the mixed spice, and the mixture is stirred for 1 to 72 hours. The obtained extract is centrifuged, and the supernatant is recovered. The supernatant is suction filtered and used as it is as the extract, or freeze-dried and used. The temperature of the water can be, for example, 0°C or higher and less than 50°C.

[0013] (Hot water extraction method) As the hot water extraction method, for example, 2 to 100 times the amount of distilled water is added to the raw powder or dry powder of the mixed spice, and the mixture is stirred for 1 to 72 hours. The obtained extract is centrifuged, and the supernatant is recovered. The supernatant is suction filtered and used as it is as the extract, or freeze-dried and used. The temperature of the water can be, for example, 50°C or higher and 100°C or lower.

[0014] (Steam distillation method) The steam distillation method is a method in which steam is passed through the raw material filled in the column, and the aroma components distilled out along with the steam are condensed together with the steam. As the distillation means, any one of pressurized steam distillation, atmospheric pressure steam distillation, and reduced pressure steam distillation can be adopted.

[0015] The extract may be in a liquid or solid form and may be included in the nitric oxide production inhibitor of the present invention. As the liquid, a water extract or a hot water extract may be used as it is. As the solid, it may be obtained by removing moisture from the extract. Specific examples of the solid include pellets and dried products. Examples of the dried product include freeze-dried products. Examples of the moisture removal treatment include natural drying treatment, heat drying treatment, and freeze-drying treatment.

[0016] The nitric oxide production inhibitor of the present invention may be composed of the water extract of the mixed spice, or may contain the water extract of the mixed spice. When the nitric oxide production inhibitor of the present invention contains the water extract of the mixed spice, it can contain other additives. There is no particular limitation on the dosage form of the nitric oxide production inhibitor of the present invention, and examples thereof include oral preparations such as powders, fine granules, granules, tablets, capsules, suspensions, emulsions, syrups, extracts, or pills, or parenteral preparations.

[0017] The oral preparation can be produced according to a conventional method using, for example, excipients, binders, disintegrants, surfactants, lubricants, fluidity promoters, diluents, preservatives, coloring agents, flavors, flavor correctors, stabilizers, humectants, antiseptics, or antioxidants such as gelatin, sodium alginate, starch, corn starch, sucrose, lactose, glucose, mannitol, carboxymethyl cellulose, dextrin, polyvinyl pyrrolidone, crystalline cellulose, soybean lecithin, sucrose, fatty acid esters, talc, magnesium stearate, polyethylene glycol, magnesium silicate, silicic anhydride, or synthetic aluminum silicate. Examples of the parenteral preparation include injections. In the preparation of an injection, in addition to the active ingredient, for example, water-soluble solvents such as physiological saline or Ringer's solution, water-insoluble solvents such as vegetable oils or fatty acid esters, tonicity agents such as glucose or sodium chloride, solubilizing agents, stabilizers, preservatives, suspending agents, or emulsifying agents can be arbitrarily used.

[0018] The nitric oxide production inhibitor of the present invention can contain the water extract of the mixed spice, for example, as a dried product, in an amount of 90% by weight or more, 50% by weight or more, 10% by weight or more, or 1% by weight or more. The nitric oxide production inhibitor may contain the water extract of the mixed spice, or may contain a mixture of the water extracts of each spice.

[0019] 《Mixed Spice》 The mixed spice includes coriander and cumin, and further includes at least one spice selected from the group consisting of turmeric, mandarin, fenugreek, pepper, and red pepper. The type of spice is not limited as long as it is three or more, preferably four, more preferably five, still more preferably six, and most preferably seven.

[0020] In another embodiment of the present invention, the mixed spice includes coriander and turmeric, and further includes at least one spice selected from the group consisting of cumin, mandarin, fenugreek, pepper, and red pepper. In another embodiment of the present invention, the mixed spice includes coriander and mandarin, and further includes at least one spice selected from the group consisting of cumin, turmeric, fenugreek, pepper, and red pepper. In another embodiment of the present invention, the mixed spice includes coriander and fenugreek, and further includes at least one spice selected from the group consisting of cumin, turmeric, mandarin, pepper, and red pepper. In another embodiment of the present invention, the mixed spice includes coriander and pepper, and further includes at least one spice selected from the group consisting of cumin, turmeric, mandarin, fenugreek, and red pepper. In another embodiment of the present invention, the mixed spice includes coriander and red pepper, and further includes at least one spice selected from the group consisting of cumin, turmeric, mandarin, fenugreek, and pepper. In another embodiment of the present invention, the mixed spice includes cumin and turmeric, and further includes at least one spice selected from the group consisting of coriander, mandarin, fenugreek, pepper, and red pepper. In another embodiment of the present invention, the mixed spice includes cumin and mandarin, and further includes at least one spice selected from the group consisting of coriander, turmeric, fenugreek, pepper, and red pepper. In another embodiment of the present invention, the mixed spice includes cumin and fenugreek, and further includes at least one spice selected from the group consisting of coriander, turmeric, mandarin, pepper, and red pepper. In another embodiment of the present invention, the mixed spice includes cumin and pepper, and further includes at least one spice selected from the group consisting of coriander, turmeric, mandarin, fenugreek, and red pepper. In another embodiment of the present invention, the mixed spice includes cumin and red pepper, and further includes at least one spice selected from the group consisting of coriander, turmeric, mandarin, fenugreek, and pepper. In another embodiment of the present invention, the mixed spice includes turmeric and mandarin, and further includes at least one spice selected from the group consisting of coriander, cumin, fenugreek, pepper, and red pepper. In another embodiment of the present invention, the mixed spice includes turmeric and fenugreek, and further includes at least one spice selected from the group consisting of coriander, cumin, mandarin, pepper, and red pepper. In another embodiment of the present invention, the mixed spice includes turmeric and pepper, and further includes at least one spice selected from the group consisting of coriander, cumin, mandarin, fenugreek, and red pepper. In another embodiment of the present invention, the mixed spice includes turmeric and red pepper, and further includes at least one spice selected from the group consisting of coriander, cumin, mandarin, fenugreek, and pepper. In another embodiment of the present invention, the mixed spice includes mandarin and fenugreek, and further includes at least one spice selected from the group consisting of coriander, cumin, turmeric, pepper, and red pepper. In another embodiment of the present invention, the mixed spice includes mandarin and pepper, and further includes at least one spice selected from the group consisting of coriander, cumin, turmeric, fenugreek, and red pepper. In another embodiment of the present invention, the mixed spice includes mandarin and red pepper, and further includes at least one spice selected from the group consisting of coriander, cumin, turmeric, fenugreek, and pepper. In another embodiment of the present invention, the mixed spice includes fenugreek and pepper, and further includes at least one spice selected from the group consisting of coriander, cumin, turmeric, mandarin, and red pepper. In another embodiment of the present invention, the mixed spice includes fenugreek and red pepper, and further includes at least one spice selected from the group consisting of coriander, cumin, turmeric, mandarin, and pepper. In another embodiment of the present invention, the mixed spice includes pepper and red pepper, and further includes at least one spice selected from the group consisting of coriander, cumin, turmeric, mandarin, and fenugreek.

[0021] The mixed spice contains each spice in an amount of, for example, 0.5 to 90% by weight, preferably 1 to 80% by weight, more preferably 1 to 70% by weight, still more preferably 1 to 60% by weight, based on the total amount. More specifically, in the case of three types of mixed spices, each spice is contained in an amount of, for example, 0.5 to 90% by weight, preferably 1 to 80% by weight, more preferably 1 to 70% by weight, still more preferably 1 to 60% by weight, based on the total amount. In the case of four types of mixed spices, each spice is contained in an amount of, for example, 0.5 to 80% by weight, preferably 1 to 75% by weight, more preferably 1 to 70% by weight, still more preferably 1 to 65% by weight, most preferably 1 to 55% by weight, based on the total amount. In the case of five types of mixed spices, each spice is contained in an amount of, for example, 0.5 to 75% by weight, preferably 1 to 70% by weight, more preferably 1 to 65% by weight, still more preferably 1 to 60% by weight, most preferably 1 to 50% by weight, based on the total amount. In the case of six types of mixed spices, each spice is contained in an amount of, for example, 0.5 to 70% by weight, preferably 1 to 65% by weight, more preferably 1 to 55% by weight, still more preferably 1 to 50% by weight, most preferably 1 to 45% by weight, based on the total amount. In the case of seven types of mixed spices, each spice is contained in an amount of, for example, 0.5 to 65% by weight, preferably 1 to 60% by weight, more preferably 1 to 55% by weight, still more preferably 1 to 45% by weight, most preferably 1 to 40% by weight, based on the total amount. The content of each spice in the mixed spice can be appropriately adjusted according to the use of the mixed spice and the like as long as the effects of the present invention can be obtained.

[0022] The mixed spice can contain spices other than the above seven kinds as long as the effects of the present invention (for example, the inhibitory effect on nitric oxide production or the high cell survival rate) can be obtained. Examples of spices other than the seven kinds include, for example, rosemary, saffron, marjoram, juniper berry, horseradish, wasabi, oregano, savory, parsley, dill weed, kaffir lime leaf, bay leaf, star anise, garlic, nutmeg, mace, cinnamon, cardamom, fennel, laurel, thyme, sage, caraway, peppermint, spearmint, tarragon, lemongrass, paprika, basil, anise, dill, long pepper, mustard, allspice, ginger, celery seed, clove, sansho, Chinese prickly ash, licorice, and curry leaf. One or more of these spices may be included. Further, the mixed spice composed of 3 to 7 kinds may contain spices other than the seven kinds. When the total amount of the mixed spice composed of 3 to 7 kinds is 100% by weight, the content of the spices other than the seven kinds may be added in an amount of 0.1 to 30% by weight, preferably 0.1 to 20% by weight, more preferably 0.1 to 10% by weight.

[0023] Examples of the use of the mixed spice include spices for curry or various masala spices such as garam masala. The spices for curry include at least coriander, cumin, and turmeric, preferably include pepper, more preferably include red pepper, still more preferably include mandarin, and most preferably include fenugreek. The spices for garam masala include at least coriander, cumin, and cardamom, preferably include red pepper, more preferably include pepper, and most preferably include clove.

[0024] The mixed spice of the present invention may be, but is not limited to, a roasted dried spice or dried powder. For example, it can be carried out using a frying pan that can be fried directly over an open flame without adding moisture, a large pot, an oven, a roasting machine, or a general heating machine such as a sand rotary roasting machine. The roasting temperature is not particularly limited, but is 80 to 230 ° C, preferably 100 to 200 ° C, and more preferably 110 to 180 ° C. The roasting time is also not particularly limited, but is 0.5 minutes to 60 minutes, preferably 1 to 45 minutes, and more preferably 3 to 30 minutes. Roasting can reduce the moisture content, but the active ingredient having the effect of suppressing nitric oxide production is not decomposed. On the other hand, the component that reduces the cell viability can also be reduced. Roasting may be carried out in the state of a mixed spice in which spices are mixed, or each spice may be roasted and then mixed to obtain a roasted mixed spice.

[0025] (Coriander) Coriander is an annual herb of the Apiaceae family native to the eastern Mediterranean. It has been used as food since ancient times, is about 25 cm tall, and has a unique aroma in its leaves and stems. Also, the aroma of the ripe fruit resembles that of lemon. The leaves are eaten raw as paku-chi, but are also used as a spice after drying. Furthermore, the dried fruit is used as a spice. The coriander used in the mixed spice is the dried fruit.

[0026] (Cumin) Cumin (Cuminum cyminum) is an annual or biennial herb of the Apiaceae family native to the eastern Mediterranean coast. It grows to a height of 20 - 40 cm and is hairless throughout the plant. The petiole is about 1 cm long and has a needle-shaped sheath. The leaves are slender and needle-shaped, pinnately divided twice. The flowers are umbels with a diameter of 2 - 3 cm. The color of the petals is pink or white. The shape of the petals is oblong, with a slightly notched tip. The seeds are oblong with narrow ends, about 6 mm long and 1.5 mm wide, and are covered with white bristles all over. The flowering period is around April, and seeds are formed around May. Cumin seeds are generally recognized as seeds, but botanically they correspond to fruits. These cumin seeds are often used as spices.

[0027] (Turmeric) Turmeric (Curcuma longa) is a perennial herb of the Zingiberaceae family native to India and is also known as Curcuma longa. The rhizome is boiled, dried for about two weeks, and finely crushed, which is used as a spice. In the mixed spice used in the present invention, although not limited, it is presumed that including turmeric can suppress harmful effects on cells. However, the present invention is not limited by this presumption.

[0028] (Mandarin) Also known as dried tangerine peel, it is a spice made from drying the peel of Citrus reticulata Blanco (Satsuma mandarin) of the Rutaceae family. Satsuma mandarin is a citrus fruit of the Citrus genus, an evergreen shrub, with white flowers and fruits from autumn to winter.

[0029] (Fenugreek) Fenugreek is an annual herbaceous plant of the Faboideae subfamily native to the Mediterranean region. It grows to about 60 cm while branching and bears slender bean fruits after blooming yellow or white flowers. The seeds are used as spices.

[0030] (Pepper) Pepper is a Japanese name for pepper, a spice made from the fruits of a vine plant in the genus Piper of the Piperaceae family. There are black pepper, white pepper, etc. depending on the drying method and the like. Black pepper is made by drying the green fruits taken from the pepper tree before they are fully ripe, together with the pericarp, over a long period of time until they turn black. White pepper is made by harvesting the fully ripe red fruits, drying them, soaking them in water, and peeling off the softened pericarp. Piper nigrum is a vine plant in the genus Piper of the Piperaceae family native to India. It is produced in India, Indonesia, Malaysia, Vietnam, Sri Lanka, Brazil, Cambodia, etc.

[0031] (Red chili pepper) Red chili pepper is a plant in the genus Capsicum of the Solanaceae family native to Central and South America, and its fruit is used as a spice. The green ones before ripening are called green chili peppers, and the ripe red ones are called red chili peppers.

Example

[0032] Hereinafter, the present invention will be specifically described by way of examples, but these do not limit the scope of the present invention.

[0033] 《Example 1》 In this example, the inhibitory effect on nitric oxide production and the inhibitory effect on TNF-α production amount of the water extract and the hot water extract of a mixed spice containing coriander, cumin, turmeric, mandarin, fenugreek, black pepper, and red chili pepper were examined. Coriander (20% by weight), cumin (10% by weight), turmeric (30% by weight), mandarin (20% by weight), fenugreek (15% by weight), black pepper (3% by weight), and red chili pepper (2% by weight) were mixed to prepare a mixed spice. 20 g of mixed spices was added to 10 times the amount of distilled water (200 g), and they were mixed. Using a stirrer, the mixture was stirred at 4 °C for 12 hours. The extract was centrifuged at 3200 rpm for 10 minutes. The supernatant was collected and suction filtered through a filter with a maximum pore size of 20 - 25 μm. The obtained supernatant was freeze-dried to obtain the dry solid of the water extract.

[0034] 20 g of mixed spices was added to 10 times the amount of distilled water (200 g), and they were mixed. Using a stirrer, the mixture was stirred at 95 °C for 1 hour. The extract was centrifuged at 3200 rpm for 10 minutes. The supernatant was collected and suction filtered through a filter with a maximum pore size of 20 - 25 μm. The obtained supernatant was freeze-dried to obtain the dry solid of the hot water extract.

[0035] The inhibitory effects of the dry solids of the obtained water extract and hot water extract on NO production in macrophages were examined. Macrophage-like cell line (RAW264.7) subcultured in 10% FBS-DMEM medium was seeded in a 96-well flat plate at a cell density of 2×10 5 cells / well and cultured at 37 °C for 20 hours in a 5% CO2 incubator to allow the cells to attach. Each sample was added at a concentration of 0.008 wt%, 0.04 wt%, or 0.2 wt%. Also, 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. It was cultured at 37 °C for 24 hours in a 5% CO2 incubator. The amount of NO production was analyzed by collecting the culture solution and measuring nitrous acid (NO - ), which is a decomposition product of nitric oxide (NO 2- ) in the solution, using the Griess Reagent System (Promega). The viability of the cells was measured using the MTT Cell Viability Assay Kit (Biotium) after the culture to determine the life and death of the cells on the plate. As shown in Fig. 1(A), both the water extract and the hot water extract suppressed the production of nitric oxide in a dose-dependent manner. Also, the cell viability was good.

[0036] The inhibitory effects of the dry matter of the obtained water extract and the dry matter of the hot water extract on the production amount of TNF-α were examined. Macrophage-like cell line (RAW264.7) subcultured in 10% FBS-DMEM medium was seeded in a 96-well flat plate at a cell density of 2×10 5 cells / well, and cultured at 37°C for 20 hours in a 5% CO2 incubator to allow the cells to attach. Each sample was added at a concentration of 0.008 wt%, 0.04 wt%, or 0.2 wt%. Also, bacterial toxin Lipopolysaccharides (LPS) from E. coli O26:B6 was added at a concentration of 100 μg / mL to stimulate the cytokine cascade in RAW264.7. It was cultured at 37°C for 6 hours in a 5% CO2 incubator. The production amount of TNF-α was measured by collecting the culture solution and using the TNF alpha Mouse Uncoated ELISA Kit (Invitrogen) to measure the concentration of TNF-α in the culture solution. As shown in Fig. 1(B), both the water extract and the hot water extract suppressed the production of TNF-α.

[0037] 《Example 2》 In this example, the inhibitory effects of the water extract and the hot water extract of curry powder as a mixed spice on the production of nitric oxide and the production amount of TNF-α were examined. As the curry powder, red can curry powder (S&B) was used. It contains coriander, cumin, turmeric, fenugreek, pepper, red pepper, and dried tangerine peel. Note that the mixed spice of the red can curry powder is roasted at 100°C or higher. Except for using red can curry powder instead of the mixed spice in Example 1, the operations in Example 1 were repeated to obtain the dry matter of the water extract and the dry matter of the hot water extract, and the inhibitory effect on the NO production amount and the inhibitory effect on the TNF-α production amount were examined. As shown in Fig. 2(A), both the water extract and the hot water extract inhibited the production of nitric oxide in a dose-dependent manner. Also, as shown in Fig. 2(B), both the water extract and the hot water extract inhibited the production of TNF-α.

[0038] 《Reference Example 1》 In this reference example, the inhibitory effect of the water extract and the hot water extract of cumin on nitric oxide production was examined. Except for using cumin instead of the mixed spice, the operations in Example 1 were repeated to obtain the dry matter of the water extract and the dry matter of the hot water extract, and the inhibitory effect on the NO production amount was examined. Note that the inhibition of TNF-α production amount was not carried out. As shown in Fig. 3, both the water extract and the hot water extract inhibited the production of nitric oxide in a dose-dependent manner. With the addition of 0.2% by weight, the cell viability decreased slightly.

[0039] 《Reference Example 2》 In this reference example, the inhibitory effect of the water extract and the hot water extract of fenugreek on nitric oxide production was examined. Except for using fenugreek instead of cumin, the operations in Reference Example 1 were repeated to obtain the dry matter of the water extract and the dry matter of the hot water extract, and the inhibitory effect on the NO production amount was examined. As shown in Fig. 4, both the water extract and the hot water extract inhibited the production of nitric oxide. With the addition of 0.2% by weight, the cell viability decreased slightly.

[0040] 《Reference Example 3》 In this reference example, the inhibitory effect of the water extract and the hot water extract of red pepper on nitric oxide production was examined. Except for using red pepper instead of cumin, the operations in Reference Example 1 were repeated to obtain the dry matter of the water extract and the dry matter of the hot water extract, and the inhibitory effect on the NO production amount was examined. As shown in Fig. 5, both the water extract and the hot water extract suppressed the production of nitric oxide in a dose-dependent manner. With an addition of 0.2% by weight, the cell viability decreased.

Industrial Applicability

[0041] The nitric oxide production inhibitor and the food composition for inhibiting nitric oxide production of the present invention can suppress inflammation.

Claims

1. A nitric oxide production inhibitor containing an aqueous extract of mixed spices (excluding extracts with an aqueous solution containing 50% by volume or more of ethanol), wherein the mixed spices include roasted coriander, cumin, turmeric, mandarin, fenugreek, pepper, and red pepper, A nitric oxide production inhibitor for anti-inflammatory use.

2. The nitric oxide production inhibitor according to Claim 1, wherein the mixed spices are curry mixed spices.

3. A food composition for inhibiting nitric oxide production, containing an aqueous extract of mixed spices (excluding extracts with an aqueous solution containing 50% by volume or more of ethanol), wherein the mixed spices include roasted coriander, cumin, turmeric, mandarin, fenugreek, pepper, and red pepper, A food composition for inhibiting nitric oxide production for anti-inflammatory use.

4. The food composition for inhibiting nitric oxide production according to Claim 3, wherein the mixed spices are curry mixed spices.

5. A mixed spice containing roasted coriander, cumin, turmeric, mandarin, fenugreek, pepper, and red pepper, which is used in the preparation of the nitric oxide production inhibitor according to Claim 1.

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