QOL improving agent, food composition for improving QOL, or pharmaceutical composition for improving QOL

Abstract

To provide means for improving the QOL that has deteriorated due to pollen.SOLUTION: A QOL improver contains two or more selected from the group consisting of leaves, stems, roots, and flowers of coriander as active ingredients.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a QOL improving agent, a food composition for improving QOL, or a pharmaceutical composition for improving QOL. According to the present invention, a decrease in QOL caused by pollen can be improved. [Background technology]

[0002] The number of people suffering from allergic rhinitis, including hay fever, in Japan has reached approximately 40% (Non-Patent Document 1), and the incidence rate of cedar pollinosis is as high as approximately 25%. According to a pollinosis survey, the estimated prevalence rate of hay fever in Tokyo is approaching 50%, and it is no exaggeration to say that hay fever is now a national disease (Non-Patent Document 2). [Prior art documents] [Non-patent literature]

[0003] [Non-Patent Document 1] "Life Science" 2016 (USA) 8th Edition [Non-patent document 2] Hay fever patient survey report, 2017, Tokyo Metropolitan Government Bureau of Social Welfare and Public Health Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a means for improving the quality of life (QOL) that has been reduced by pollen. [Means for solving the problem]

[0005] The present inventors have conducted extensive research into means for improving QOL reduced by pollen, and have surprisingly found that QOL can be dramatically improved by a QOL improving agent, food composition, or pharmaceutical composition containing coriander leaves. The present invention is based on this finding. Therefore, the present invention provides [1] A QOL improvement agent containing two or more active ingredients selected from the group consisting of coriander leaves, stems, roots, and flowers. [2] The QOL improving agent according to [1], wherein the leaves, stems, roots, and flowers of the coriander are in a fresh or dried state. [3] The QOL improving agent according to [2], wherein the dry product is a dry powder. [4] A food composition for improving QOL, comprising the QOL improver according to any one of [1] to [3] as an active ingredient. [5] A pharmaceutical composition for improving QOL, comprising the QOL improver according to any one of [1] to [3] as an active ingredient. [6] A method for improving QOL (excluding medical procedures), characterized by orally ingesting the food composition for improving QOL described in [4]; and [7] A method for producing a QOL improving agent, comprising a step of drying two or more selected from the group consisting of leaves, stems, roots, and flowers of coriander at 50°C or less to obtain a dried product; Regarding. [Effects of the Invention]

[0006] The QOL improving agent, food composition, or pharmaceutical composition of the present invention can dramatically improve the decline in QOL caused by pollen. [Brief explanation of the drawings]

[0007] [Figure 1] FIG. 1 is a diagram showing the flow of subject selection. [Figure 2] 1 is a graph showing the change in nasal symptom / ocular symptom questionnaire scores compared to before the start of intake. [Figure 3] 1 is a graph showing the change in daily life QOL score compared to before the start of intake. DETAILED DESCRIPTION OF THE INVENTION

[0008] [1] QOL improvement agent The QOL-improving agent of the present invention contains two or more active ingredients selected from the group consisting of coriander leaves, stems, roots, and flowers, preferably the roots. The coriander leaves, stems, roots, or flowers may be, but are not limited to, fresh or dried.

[0009] When the leaves, stems, roots, or flowers are fresh, the QOL-improving agent of the present invention can be administered as the leaves, stems, roots, or flowers as is or after crushing. When the leaves, stems, roots, or flowers are fresh, the QOL-improving agent of the present invention is preferably a combination of two or more selected from the group consisting of leaves, stems, roots, and flowers, although this is not a limitation. A combination of three or more is more preferable, and a combination of four is even more preferable.

[0010] In this specification, the term "dried product" includes semi-dried products (e.g., a moisture content of 20% to 40% by weight) and dry products (e.g., a moisture content of 20% by weight or less). When the leaves, stems, roots, or flowers are in a dried state, the drying process is not particularly limited as long as the effects of the present invention are obtained, but it is preferable to obtain a semi-dried product or dry product by drying the coriander at a product temperature of 70°C or less. Drying methods include, but are not limited to, freeze-drying, vacuum drying, and air drying, as well as natural drying and heat drying. The drying temperature is preferably 70°C or less, more preferably 60°C or less, and even more preferably 50°C or less. The semi-dried product may be obtained by drying the raw product, or may be obtained by adding water to a dried product.

[0011] When the dried product is pulverized (for example, in the form of a powder), the pulverization method is not particularly limited, and the product can be pulverized using, for example, a crusher, a mill, a blender, a mixer, a millstone, or other grinding equipment or tool. In addition, the raw, dried, or semi-dried material can be appropriately shredded into pieces of a size that can be easily ingested. The shredding method is not particularly limited, but it can be shredded using a knife or scissors.

[0012] The dried product of the present invention can be washed or blanched before the cilantro is dried. An example of a washing process is to wash the surface of the cilantro in water at a temperature of 50°C or less, while an example of a blanching process is to sterilize the surface of the cilantro in water at a temperature of 70°C to 100°C. The blanching time may be within a range that does not change the properties of the cilantro due to the water temperature, but is preferably 60 seconds or less, more preferably 30 seconds or less, and even more preferably 10 seconds or less. By sterilizing the surface of the dried product, the quality of the dried product and the quality of the food composition of the present invention can be easily maintained.

[0013] QOL is an abbreviation for quality of life and refers to quality of life. In this specification, QOL is not particularly limited, but refers to, for example, quality of life reduced by pollen. Specific examples of reduced QOL due to hay fever include "1. Interference with studying, work, and housework," "2. Poor mental concentration," "3. Reduced thinking ability," "4. Interference with newspapers and reading," "5. Reduced memory," "6. Interference with outdoor activities such as sports and picnics," "7. Interference with going out," "8. Interference with social interactions," "9. Interference with conversations and phone calls with others," "10. Concern about others," "11. Sleep disorders," "12. Fatigue," "13. Fatigue," "14. Gloomy mood," "15. Irritability," "16. Depression," and "17. Dissatisfaction with life." The QOL-improving agent of the present invention can improve these reduced QOLs due to hay fever.

[0014] [2] Food composition for improving QOL The food composition for improving QOL of the present invention contains the QOL-improving agent as an active ingredient. The QOL-improving agent may be in a dried or fresh state. In the QOL-improving food composition of the present invention, the leaves, stems, roots, or flowers may be molded or granulated into, for example, cubes, blocks, shreds, or granules.

[0015] When the QOL improving agent contained in the food composition of the present invention is a powder, the average longest diameter is, but is not limited to, 0.01 to 2 mm, preferably 0.01 to 1.5 mm, more preferably 0.01 to 1 mm, even more preferably 0.01 to 0.75 mm, and most preferably 0.01 to 0.5 mm.

[0016] The food composition of the present invention contains coriander in a normal food product in either a fresh or dried state. Specific examples of foods containing coriander include fresh prepared foods such as salads; cooked foods such as steak, pizza, and hamburger steak; stir-fried foods such as stir-fried vegetables; vegetables such as tomatoes, bell peppers, celery, bitter melon, carrots, potatoes, and asparagus, and cooked foods made from these vegetables; confectioneries such as cookies, bread, biscuits, hardtack, cakes, rice crackers, yokan, puddings, jellies, ice cream, chewing gum, crackers, chips, chocolate, and candy; 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; condiments such as miso, soy sauce, dressing, ketchup, mayonnaise, soup base, noodle soup, curry powder, mirin, and roux; soy foods such as tofu; processed agricultural and marine products such as furikake, tsukudani, and cereals; and konjac. Furthermore, the food composition of the present invention can be naturally incorporated into the diet by adding it in a raw or dried state to freshly cooked foods such as salads, and the inclusion of the root part further enhances the strong aroma unique to coriander, thereby stimulating appetite.

[0017] Examples of beverages include coffee beverages; cocoa beverages; vegetable juices obtained from the above-mentioned vegetables; fruit juice beverages such as grapefruit juice, orange juice, grape juice, and lemon juice; tea beverages such as green tea, black tea, green tea, and oolong tea; alcoholic beverages such as beer, wine (red wine, white wine, sparkling wine, etc.), sake, plum wine, happoshu, whiskey, brandy, shochu, rum, gin, and liqueurs; dairy beverages; soy milk beverages; liquid diets; and sports drinks.

[0018] The food or beverage includes feed and beverage for animals, such as primates including humans, cows, pigs, sheep, goats, horses, dogs, cats, rabbits, rats, and mice.

[0019] These foods or beverages may contain, as desired, 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, beans, vegetables, meat, seafood, etc. The amounts of these food ingredients and food additives to be added can be determined appropriately within the range that does not impair the object of the present invention.

[0020] These foods or beverages can be subjected to common sterilization processes, such as heat-pressure sterilization using retort and autoclave, batch sterilization, plate sterilization, electric heating sterilization, microwave heating sterilization, and steam sterilization such as injection and infusion.

[0021] Foods and beverages include functional foods (drinks) and health foods (drinks). As used herein, "health foods (drinks)" refers to foods or beverages that have or are expected to have some effect on health, and "functional foods (drinks)" refers to foods or beverages among the aforementioned "health foods (drinks)" that are designed and processed to fully exhibit bioregulatory functions (i.e., the function of preventing the onset of allergic symptoms or alleviating or treating allergic symptoms). In this specification, supplements (drinks) are included in functional foods (drinks). Functional foods and health foods can be in granular, solid, liquid, capsule, gel, or tablet form.

[0022] [3] Pharmaceutical composition for improving QOL The pharmaceutical composition for improving QOL of the present invention contains the QOL improving agent as an active ingredient. The QOL improving agent may be in a dried state or in a fresh state. The pharmaceutical composition of the present invention may be prepared by molding or granulating the leaves, stems, roots, or flowers into, for example, cubes, blocks, or granules.

[0023] When the QOL improving agent contained in the food composition of the present invention is in the form of a powder, the average longest diameter is, but is not limited to, 0.01 to 5 mm, preferably 0.01 to 3 mm, more preferably 0.01 to 2 mm, even more preferably 0.01 to 1 mm, and most preferably 0.01 to 0.5 mm.

[0024] The pharmaceutical composition of the present invention may contain the active ingredient in an amount of, but not limited to, 0.01 to 99% by weight, preferably 0.1 to 80% by weight. The dosage of the pharmaceutical composition of the present invention can be determined appropriately depending on, for example, age, sex, weight, severity of symptoms, or administration method, and can be administered orally. The administration method, dosage, administration period, and administration interval of the pharmaceutical composition to humans are preferably determined through controlled clinical trials.

[0025] Solid compositions for oral administration include tablets, powders, granules, etc. In such solid compositions, one or more active ingredients are mixed with at least one inert excipient, such as lactose, mannitol, glucose, hydroxypropyl cellulose, microcrystalline cellulose, starch, polyvinylpyrrolidone, and / or magnesium aluminum metasilicate. The compositions may contain inert additives, such as lubricants such as magnesium stearate, disintegrants such as sodium carboxymethyl starch, stabilizers, and solubilizers, according to conventional methods. Tablets or pills may be coated with a sugar coating or a film of a gastric or enteric substance, if necessary. Liquid compositions for oral administration include pharmaceutically acceptable emulsions, solutions, suspensions, syrups, elixirs, etc., and contain commonly used inert diluents, such as purified water or ethanol. In addition to the inert diluents, the liquid compositions may contain adjuvants such as solubilizing agents, wetting agents, and suspending agents, as well as sweeteners, flavors, aromatics, and preservatives.

[0026] [4] How to improve QOL The QOL improvement method of the present invention is characterized by orally ingesting the QOL-improving food composition of the present invention. The QOL improvement method of the present invention is carried out by ingesting a food product, and is not a medical procedure performed by a doctor or a medical professional under the supervision of a doctor. By orally ingesting the QOL-improving food composition, the QOL reduced by hay fever can be improved. The intake of the QOL-improving food composition is not particularly limited, but may be, for example, once a day, once every two days in some embodiments, once every three days in some embodiments, once every four days in some embodiments, or once every five days. It may also be taken in two or more divided doses per day. The intake amount is not particularly limited as long as it improves QOL, but for fresh food, it is, for example, 1 to 200 g / day, preferably 1 to 100 g / day, and more preferably 5 to 50 g / day. For semi-dried food, it is, for example, 0.25 to 50 g / day, preferably 0.25 to 25 g / day, and more preferably 1.25 to 12.5 g / day. For dried food, it is, for example, 0.1 to 50 g / day, preferably 0.1 to 10 g / day, and more preferably 0.1 to 5 g / day. In the QOL improvement method of the present invention, a QOL improving food composition containing a QOL improving agent containing fresh, semi-dried, or dried food as an active ingredient is used, but since it is not exposed to high heat, an excellent QOL improvement effect can be obtained.

[0027] [5] Manufacturing method of QOL improvement agent The method for producing a QOL-improving agent of the present invention is characterized by comprising a step of drying two or more selected from the group consisting of leaves, stems, roots, and flowers of coriander at 70°C or less to obtain a dried product. By heating or drying at 70°C or less, an excellent QOL-improving effect can be obtained. In other words, by heating or drying at a low temperature, an excellent QOL-improving effect can be obtained. The active ingredient of the QOL improving agent obtained by the method of the present invention for producing a QOL improving agent is a semi-dried product (e.g., a moisture content of 20% to 40% by weight) or a dried product (e.g., a moisture content of 20% by weight or less). The drying temperature is 70°C or less, preferably 60°C or less, and more preferably 50°C or less. [Example]

[0028] 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.

[0029] Example 1 and Comparative Example 1 In this example and comparative example, healthy subjects with symptoms such as itchy eyes, runny nose, and nasal congestion caused by cedar pollen, etc., were asked to take a test food containing dried coriander powder (Example 1) and a control (Comparative Example 1) for 8 weeks during the cedar pollen season, and the effects on QOL were evaluated. The subjects were selected based on the following criteria: (1) healthy Japanese men and women aged 20 to 65 years (at the time of consent), (2) individuals with symptoms such as itchy eyes, runny nose, and nasal congestion due to cedar pollen, etc., but who the investigator deemed fit to participate in the study, and (3) individuals with a BMI of 30 kg / m 2 (4) Those who can cooperate with taking the test food for 8 weeks; (5) Those who can enter an electronic diary using a smartphone or PC; (6) Those who have been fully informed of the purpose and content of this study, are competent to consent, fully understand the purpose and content, and voluntarily volunteer to participate and can agree to participate in this study in writing; (7) Those who are determined by the principal investigator or sub-investigator to be healthy and are deemed appropriate to participate in this study. The subject selection process is shown in Figure 1. Table 1 shows the background of the subjects analyzed.

[0030] [Table 1]

[0031] In this example, coriander leaves, stems, and roots (weight ratio: leaves 60: stems 25: roots 15) were used as the test food, and a supplement-shaped capsule containing dried powder of coriander dried at 60°C for 10 hours was used as the placebo food. The test food and placebo food were hard capsules of the same shape so that they were indistinguishable from each other in appearance. Subjects were asked to take 12 capsules (2.1 g of coriander dried powder) per day with water or hot water. The placebo food was made of crystalline cellulose of the same weight, and was designed to be indistinguishable from the test food in appearance. Subjects were asked to take 12 capsules per day, the same as the test food. Subjects were required to visit the study facility before (week 0) and after 8 weeks of test food intake. An otolaryngologist examined them to classify the severity of their localized allergic rhinitis symptoms, interviewed them, and performed blood tests (including blood IgE antibody and eosinophil measurements), urinalysis (including urinary 8-OHdG measurements), blood pressure, pulse, weight, body fat, and BMI measurements. Additionally, subjects completed a daily QOL questionnaire using the JRQLQ No. 1 questionnaire (Japan Allergic Rhinitis Standard QOL Questionnaire, hereafter referred to as JRQLQ) every two weeks during the study period. Furthermore, the JRQLQ nasal and ocular symptom questionnaire was completed daily, and subjects were asked to record their daily subjective symptoms in a subject diary.

[0032] (Evaluation of allergic symptoms) The subjects' subjective allergic symptoms were investigated using the JRQLQ. The JRQLQ survey was conducted every two weeks during the observation period before ingestion of the test food and during the test food ingestion period. In the nasal / ocular symptom survey, subjects were asked to rate "watery nose," "sneezing," "stuffy nose," "itchy nose," "itchy eyes," and "watery eyes" on a five-point scale: "4: very severe," "3: severe," "2: somewhat severe," "1: mild," and "0: no symptoms."

[0033] (Classification of local initial appearance by an otolaryngologist) To classify the degree of local initial appearance, ENT specialists performed an intranasal evaluation using a nasal speculum, observing the swelling of the inferior turbinate mucosa, the color of the inferior turbinate mucosa, the amount of watery secretion, and the nature of nasal discharge. Each item was rated on a four-point scale from "0" to "+3," and the scores were tallied.

[0034] The scores on the nasal and ocular symptom questionnaires are shown in Table 2, and the change at each evaluation point compared to before the start of intake is shown in Figure 2. The "nasal congestion" score after 8 weeks of test food intake was 0.64±0.63 in the test food intake group and 1.29±0.99 in the placebo group, indicating a tendency for the test food intake group to have a lower score than the placebo group (P=0.094). Furthermore, the "total nasal symptom" score also tended to be lower in the test food intake group compared to the placebo group after 8 weeks of test food intake (placebo group 5.14±2.88, intake group 3.43±2.90, P=0.085). Furthermore, when comparing the changes between the groups, there was a tendency for differences in the items "watery nose" and "sneezing" (after 8 weeks of watery nose: placebo group +0.29, intake group -0.21, P=0.077; after 8 weeks of sneezing: placebo group +0.36, intake group -0.36, P=0.050), and a statistically significant difference was observed in "total nasal symptoms" after 8 weeks of test food intake (placebo group +1.43±2.41, intake group -0.07±3.36, P=0.027). No significant differences were observed between the two groups in other items.

[0035] [Table 2]

[0036] The intranasal local findings evaluation scores are shown in Table 3. No statistically significant differences were observed between the test food intake group and the placebo group in terms of the scores for each item and the amount of change in those scores.

[0037] [Table 3]

[0038] (QOL score) The QOL questionnaire for daily life consisted of 17 items: "1. Interference with studying, work, and housework," "2. Poor mental concentration," "3. Decreased thinking ability," "4. Interference with reading the newspaper or reading," "5. Decreased memory," "6. Interference with outdoor activities such as sports and picnics," "7. Interference with going out," "8. Interference with socializing," "9. Interference with conversations with others and phone calls," "10. Concern about other people," "11. Sleep disorders," "12. Fatigue," "13. Tiredness," "14. Gloomy mood," "15. Irritability," "16. Depression," and "17. Dissatisfaction with life." Participants were asked to rate these items on a 5-point scale: "4: Very severe," "3: Severe," "2: Somewhat severe," "1: Mild," and "0: None." Of these QOL questions for daily life, items 1 to 5 were classified as the "daily life" domain, items 6 and 7 as the "outdoor activities" domain, items 8 to 10 as the "social life" domain, item 11 as the "sleep" domain, items 12 and 13 as the "physical" domain, and items 14 to 17 as the "mental life" domain, and the scores for each domain were added up and tabulated.

[0039] Table 4 shows the daily life QOL scores from the JRQLQ, and Figure 3 shows the change at each evaluation point compared to before the start of intake. Overall, increases in scores were observed mainly 4 and 6 weeks after taking the test food. This coincides well with the changes in the amount of cedar pollen dispersal (start of full-scale dispersal: 3 weeks after starting test food intake, peak dispersal day: 6 weeks after starting test food intake). In the social life domain, the test food intake group tended to have lower scores than the placebo group after 6 weeks of test food intake (placebo group 2.93±2.70, intake group 1.21±1.58, P=0.056), and in the mental life domain, the test food intake group had significantly lower scores than the placebo group (after 6 weeks of intake: placebo group 3.64±3.03, intake group 1.36±3.27, P=0.008), and a tendency for scores to be lower was also observed. The results were statistically significant (after 4 weeks of intake: placebo group 3.07±2.87, intake group 1.21±1.81, P=0.077), and in the physical domain, the test food intake group had significantly lower scores than the placebo group (after 4 weeks of intake: placebo group 1.86±1.35, intake group 0.79±1.25, P=0.039; after 6 weeks of intake: placebo group 2.00±2.04, intake group 0.50±1.09, P=0.035). When comparing the change in scores between the test food intake group and the placebo group, the change from before taking the test food was smaller in the test food intake group (small increase or decrease) in almost all areas, including outdoor activities, social life, sleep, physical life, and mental life, and in the social life and physical life areas, there was a tendency for the test food intake group to have smaller changes than the placebo group 6 weeks after taking the test food (social life area: placebo group +1.86±2.38, intake group +0.29±2.27, P=0.085; physical area: placebo group +0.79±1.76, intake group -0.14±1.51, P=0.062).

[0040] [Table 4]

[0041] Intake of food containing dried coriander powder resulted in significant improvements in subjective symptoms such as runny nose, sneezing, and nasal congestion compared to the placebo group. Furthermore, there was a tendency for improvement in the QOL scores in the social life domain and physical domain, and significant improvements were observed in the mental life domain and physical domain QOL. Based on these findings, it is believed that food containing dried coriander powder alleviates subjective symptoms around the nose during cedar pollen dispersion and improves QOL in daily life. [Industrial Applicability]

[0042] The food composition and pharmaceutical composition of the present invention can be useful for improving QOL.

Claims

1. A QOL improvement agent for improving quality of life (QOL) reduced by hay fever, comprising leaves, stems, and roots of coriander as active ingredients, The leaves, stems, and roots of the coriander are dried powders, The leaves, stems, and roots of the coriander are ingested in an amount of 0.1 to 10 g / day; and The QOL improving agent, wherein the improvement in QOL reduced by hay fever is improvement in nasal symptoms caused by hay fever, such as runny nose, sneezing, or nasal congestion.

2. A food composition for improving QOL reduced by hay fever, comprising the QOL improving agent according to claim 1 as an active ingredient, wherein the improvement in QOL reduced by hay fever is an improvement in nasal symptoms such as runny nose, sneezing, or nasal congestion caused by hay fever.

3. A pharmaceutical composition for improving QOL reduced by hay fever, comprising the QOL improving agent according to claim 1 as an active ingredient, wherein the improvement in QOL reduced by hay fever is improvement in nasal symptoms such as runny nose, sneezing, or nasal congestion caused by hay fever.

4. A method for producing an agent for improving QOL reduced by hay fever, the method comprising a step of dry-powdering the leaves, stems, and roots of coriander at 50°C or less to obtain a dry powder state product, wherein the leaves, stems, and roots of the coriander are ingested in an amount of 0.1 to 10 g / day, and the improvement in QOL reduced by hay fever is an improvement in nasal symptoms such as runny nose, sneezing, or nasal congestion due to hay fever.

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