Health functional food composition for improving memory and concentration

Abstract

The present invention relates to a health functional food composition for improving memory and concentration, and more specifically, comprises chicory dietary fiber, crystalline cellulose, a sweetener, berry concentrate powder, soy lecithin, refined fish oil powder, rosemary extract powder, L-theanine, turmeric extract powder, galangal extract powder, patchouli powder, zinc oxide, magnesium gluconate, a vitamin mixture, red ginseng concentrate powder, silicon dioxide, and magnesium stearate. The health functional food composition for improving memory and concentration, consisting of the above ingredients, exhibits excellent palatability and not only improves memory and concentration but also demonstrates antioxidant, immune-boosting, and gut health-improving effects.

Description

Technology Field

[0001] The present invention relates to a health functional food composition for improving memory and concentration, and more specifically, to a health functional food composition for improving memory and concentration that exhibits excellent palatability and not only improves memory and concentration but also has antioxidant, immune-boosting, and gut health-improving effects. Background Technology

[0003] In modern society, the demand for cognitive abilities in academics, job performance, and daily life is continuously increasing, and accordingly, interest in health functional foods that support the improvement of memory and concentration is growing.

[0004] Cognitive function consists of various sub-functions such as attention, working memory, and information processing speed, and a decline in these functions can lead to reduced work efficiency, decreased learning efficiency, and a decline in overall quality of life.

[0005] Therefore, the development of health functional foods capable of effectively maintaining and enhancing cognitive function is a field with high social and industrial demand. Conventionally, attempts have been made to maintain alertness, improve attention, and enhance memory using specific raw materials, amino acids, and natural extracts in single or limited combinations; however, because this approach relies on the action of a single component, there has been a problem in that it is difficult to expect sufficient effects in terms of comprehensive health management, such as maintaining long-term cognitive function, reducing oxidative stress, supporting immune function, and optimizing nutrient absorption in the body.

[0006] In addition, some existing compositions had the problem of not being able to efficiently deliver active ingredients due to low absorption rates in the body or insufficient formulation stability.

[0007] Therefore, there is a need to develop health functional foods that can enhance cognitive function improvement and simultaneously support long-term brain health and overall bodily functions. In particular, there is a demand for the design of compositions capable of complexly realizing various physiological functions, such as not only improving memory and concentration but also protecting cells through antioxidant action, strengthening immunity, supporting energy metabolism, and improving gut health. Prior art literature

[0009] Korean Registered Publication No. 10-1379673 (March 25, 2014) Korean Registered Publication No. 10-1692874 (December 29, 2016) The problem to be solved

[0010] The objective of the present invention is to provide a health functional food composition for improving memory and concentration that exhibits excellent palatability and improves memory and concentration, as well as antioxidant, immune-boosting, and gut health-improving effects. means of solving the problem

[0012] The objective of the present invention can be achieved by providing a health functional food composition for improving memory and concentration comprising chicory dietary fiber, crystalline cellulose, a sweetener, berry concentrate powder, soy lecithin, refined fish oil powder, rosemary extract powder, L-theanine, turmeric extract powder, galangal extract powder, patchouli powder, zinc oxide, magnesium gluconate, a vitamin mixture, red ginseng concentrate powder, silicon dioxide, and magnesium stearate.

[0013] According to a preferred feature of the present invention, the health functional food composition for improving memory and concentration may comprise 100 parts by weight of chicory dietary fiber, 50 to 70 parts by weight of crystalline cellulose, 50 to 70 parts by weight of sweetener, 10 to 20 parts by weight of berry concentrate powder, 10 to 20 parts by weight of soy lecithin, 10 to 15 parts by weight of refined fish oil powder, 5 to 10 parts by weight of rosemary extract powder, 4 to 8 parts by weight of L-theanine, 2 to 4 parts by weight of turmeric extract powder, 2 to 4 parts by weight of galangal extract powder, 2 to 4 parts by weight of patchouli powder, 2 to 4 parts by weight of zinc oxide, 2 to 4 parts by weight of magnesium gluconate, 5 to 10 parts by weight of vitamin mixture, 1 to 2 parts by weight of red ginseng concentrate powder, 2 to 4 parts by weight of silicon dioxide, and 2 to 4 parts by weight of magnesium stearate. there is.

[0014] According to a more preferred feature of the present invention, the sweetener may include one or more selected from the group consisting of refined glucose, L-arabinose, fructooligosaccharide, xylose, stevia, xylitol, erythritol, and allulose.

[0015] According to a more preferred feature of the present invention, the berry concentrate powder may be prepared from one or more selected from the group consisting of blueberry, cranberry, raspberry, acai berry, blackcurrant, blackberry, goji berry, maqui berry, aronia, elderberry, moringa berry, and gooseberry.

[0016] According to a more preferred feature of the present invention, the health functional food composition for improving memory and concentration may further include 0.2 to 0.5 parts by weight of guarana extract powder. Effects of the invention

[0018] The health functional food composition for improving memory and concentration according to the present invention exhibits excellent palatability and demonstrates outstanding effects by providing a health functional food composition that not only improves memory and concentration but also provides antioxidant, immune-boosting, and gut health-improving effects. Specific details for implementing the invention

[0020] Hereinafter, preferred embodiments of the present invention and the physical properties of each component are described in detail. This description is intended to be sufficient for a person skilled in the art to easily practice the invention, and does not imply that the technical scope and concept of the present invention are limited thereby.

[0022] The health functional food composition for improving memory and concentration according to the present invention comprises chicory dietary fiber, crystalline cellulose, a sweetener, berry concentrate powder, soy lecithin, refined fish oil powder, rosemary extract powder, L-theanine, turmeric extract powder, galangal extract powder, patchouli powder, zinc oxide, magnesium gluconate, a vitamin mixture, red ginseng concentrate powder, silicon dioxide, and magnesium stearate, comprising 100 parts by weight of chicory dietary fiber, 50 to 70 parts by weight of crystalline cellulose, 50 to 70 parts by weight of sweetener, 10 to 20 parts by weight of berry concentrate powder, 10 to 20 parts by weight of soy lecithin, 10 to 15 parts by weight of refined fish oil powder, 5 to 10 parts by weight of rosemary extract powder, 4 to 8 parts by weight of L-theanine, 2 to 4 parts by weight of turmeric extract powder, and 2 to 4 parts by weight of galangal extract powder. It is preferable to include parts by weight, 2 to 4 parts by weight of Pogostemon cablin powder, 2 to 4 parts by weight of zinc oxide, 2 to 4 parts by weight of magnesium gluconate, 5 to 10 parts by weight of a vitamin mixture, 1 to 2 parts by weight of red ginseng concentrate powder, 2 to 4 parts by weight of silicon dioxide, and 2 to 4 parts by weight of magnesium stearate.

[0024] The above chicory dietary fiber is a component that serves as the main ingredient of the health functional food composition for improving memory and concentration according to the present invention, and promotes the proliferation of beneficial bacteria in the intestines and improves the intestinal environment to facilitate bowel movements, thereby increasing the absorption rate of nutrients and supporting overall internal health.

[0025] In addition, improving the gut microbial environment can contribute to indirect cognitive function support through the gut-brain axis, namely the improvement of memory and concentration.

[0027] In addition, the above crystalline cellulose is included in an amount of 50 to 70 parts by weight and, as an insoluble dietary fiber, helps with intestinal health and plays a role in regulating digestion and absorption in the body by maintaining the stability and structure of the health functional food composition.

[0028] If the content of the crystalline cellulose is less than 50 parts by weight, the formulation stability of the health functional food composition and the effect of improving intestinal health may not be sufficiently exerted, and if the content of the crystalline cellulose exceeds 70 parts by weight, it is undesirable because digestive disorders such as abdominal distension or diarrhea may occur due to excessive intestinal motility.

[0030] In addition, the above sweetener is included in an amount of 50 to 70 parts by weight and may include one or more selected from the group consisting of refined glucose, L-arabinose, fructooligosaccharide, xylose, stevia, xylitol, erythritol, and allulose, and plays a role in improving the convenience of consumption by enhancing the taste and palatability of the product and enabling consumers to consume it continuously.

[0031] In particular, if the sweetener is composed of L-arabinose, fructooligosaccharide, xylose, stevia, xylitol, erythritol, and allulose in addition to refined glucose, a health functional food composition can be provided that offers excellent sweetness while having a low sugar content, thereby further enhancing the health of the consumer.

[0032] If the content of the sweetener is less than 50 parts by weight, the above effect is negligible and the palatability of the health functional food composition may be excessively reduced; if the content of the sweetener exceeds 70 parts by weight, the above effect is not significantly improved, and the sugar content increases excessively, which increases the possibility of blood sugar elevation and may reduce the formulation stability of the health functional food composition, so it is undesirable.

[0034] In addition, the above berry concentrate powder may be prepared by including 10 to 20 parts by weight, and by a process of preparing juice by extracting juice from berries, filtering the extract through a filter of 100 to 200 mesh to remove seeds, pulp, fibers, etc., and concentrating the prepared juice under vacuum at a temperature of 60 to 70°C for 2 to 4 hours to increase the solid content to about 50 to 65%, freezing at a temperature of -50 to -40°C, and then freeze-drying for 24 to 48 hours at a pressure of 0.1 to 0.5 mbar and a temperature of 15 to 25°C. At this time, it is preferable that the berries include one or more selected from the group consisting of blueberry, cranberry, raspberry, acai berry, blackcurrant, blackberry, goji berry, maqui berry, aronia, elderberry, moringa berry, and gooseberry.

[0035] The berry concentrate powder produced through the above process provides antioxidant components such as polyphenols and anthocyanins, which help remove free radicals and protect cells, and can contribute to maintaining brain function and supporting memory.

[0036] More specifically, the blueberry contains large amounts of anthocyanins and polyphenols, which can help maintain memory and improve cognitive function by protecting brain nerve cells and reducing oxidative stress.

[0037] In addition, the above cranberry is rich in proanthocyanidins, which can help maintain concentration by reducing oxidative damage to brain cells through improved blood flow and antioxidant effects.

[0038] In addition, the aforementioned raspberry is rich in antioxidants such as ellagic acid and anthocyanins, which can alleviate brain cell inflammation and improve neurotransmission efficiency, thereby supporting learning and memory functions.

[0039] In addition, the aforementioned acai berry contains polyphenols and omega fatty acids, contributing to the protection of brain cells and the improvement of energy metabolism, and can have a positive effect on improving concentration reduced by fatigue.

[0040] In addition, the blackcurrant mentioned above has a very high content of anthocyanins and vitamin C, which can increase blood flow to the brain and help regulate stress hormones (cortisol), thereby contributing to improved concentration.

[0041] In addition, the aforementioned blackberry has a high flavonoid content, which can strengthen connections between nerve cells (synaptic plasticity) and help improve cognitive function and memory storage ability.

[0042] In addition, the aforementioned goji berry contains beta-carotene and polysaccharides, which have a positive effect on nerve cell regeneration and the memory formation process, and can help maintain concentration by alleviating fatigue and stress.

[0043] In addition, the aforementioned maqui berry is rich in delphinidin, which has very high antioxidant capacity, and can help inhibit brain cell damage and prevent cognitive decline.

[0044] In addition, the above Aronia is one of the berries high in anthocyanins and polyphenols, and can contribute to maintaining memory and improving concentration by reducing oxidative stress and improving microvessels.

[0045] In addition, the aforementioned elderberry is rich in anthocyanins, which can reduce brain fatigue and help maintain concentration through immune and anti-inflammatory effects, and also contribute to mental stability in stressful situations.

[0046] In addition, the above Moringa Berry provides quercetin and vitamin E, which inhibits brain cell oxidation and exhibits neuroprotective effects, which can help improve concentration and mental clarity.

[0047] In addition, the aforementioned gooseberry contains vitamin C and various polyphenols, exhibiting antioxidant and neuroprotective effects, and can help maintain memory and prevent age-related cognitive decline.

[0048] If the content of the above berry concentrate powder is less than 10 parts by weight, the antioxidant effect is not sufficiently exerted, which may limit brain cell protection and cognitive function support, and if the content of the above berry concentrate powder exceeds 20 parts by weight, it is undesirable because it may cause the flavor of the health functional food composition to change excessively or affect formulation stability.

[0050] In addition, the above soy lecithin is included in an amount of 10 to 20 parts by weight, increases the absorption rate of fat-soluble components in the body, provides uniform mixing and stability through emulsification in the product formulation, contributes to the production of acetylcholine by providing phosphatidylcholine and choline, and plays a role in helping to maintain memory and improve concentration by stabilizing the brain cell membrane structure to facilitate neurotransmission.

[0051] If the content of the above-mentioned soy lecithin is less than 10 parts by weight, the absorption of fat-soluble components is reduced, which may lower some functional effects, and if the content of the above-mentioned soy lecithin exceeds 20 parts by weight, the formulation of the health functional food composition becomes excessively emulsified, which may degrade the texture or burden the stomach, so it is undesirable.

[0053] In addition, the refined fish oil powder is included in an amount of 10 to 15 parts by weight and provides omega-3 fatty acids to support brain function and cardiovascular health, and serves to provide anti-inflammatory and antioxidant effects.

[0054] If the content of the refined fish oil powder is less than 10 parts by weight, the supply of omega-3 may be insufficient, which may reduce the brain and cardiovascular support effects; and if the content of the refined fish oil powder exceeds 15 parts by weight, the unique taste and aroma may become excessively strong, which may reduce palatability and cause gastrointestinal disorders, which is undesirable.

[0056] In addition, the above rosemary extract powder is included in an amount of 5 to 10 parts by weight and prevents cell damage through powerful antioxidant and anti-inflammatory action, and plays a role in helping to improve memory and concentration and maintain brain function.

[0057] If the content of the above rosemary extract powder is less than 5 parts by weight, the antioxidant and neuroprotective effects are not sufficiently exhibited, and if the content of the above rosemary extract powder exceeds 10 parts by weight, the bitter taste of the health functional food composition increases excessively, which may excessively lower the palatability, so it is undesirable.

[0059] In addition, the above L-theanine is included in an amount of 4 to 8 parts by weight, and while inducing a relaxed state of the brain by increasing the generation of alpha waves (α-waves), it improves cognitive attention and concentration, relieves mental tension by reducing cortisol levels that increase during stress responses, and helps maintain concentration during work performance. Furthermore, when combined with caffeine, it exhibits a synergistic effect that increases attention, reaction speed, and cognitive performance, and also plays a role in improving learning and short-term memory by improving the balance of neurotransmitters related to memory processing.

[0060] If the content of the above L-theanine is less than 4 parts by weight, the effects such as concentration stabilization and memory improvement are not sufficiently exhibited, and if the content of the above L-theanine exceeds 8 parts by weight, it is undesirable because drowsiness or reduced attention may occur due to the excessive sedative effect.

[0062] In addition, the above turmeric extract powder is included in an amount of 2 to 4 parts by weight and plays a role in helping to protect cells, strengthen immunity, and maintain brain function through anti-inflammatory and antioxidant effects.

[0063] If the content of the above turmeric extract powder is less than 2 parts by weight, the above effect is negligible, and if the content of the above turmeric extract powder exceeds 4 parts by weight, it is undesirable because the palatability of the health functional food composition is excessively reduced due to the characteristic bitter taste and the possibility of gastrointestinal irritation increases.

[0065] In addition, the above galangal extract powder is included in an amount of 2 to 4 parts by weight and provides digestive, anti-inflammatory, and antioxidant functions, playing a role in contributing to gut health and overall metabolic regulation of the body.

[0066] If the content of the galangal extract powder is less than 2 parts by weight, the digestive improvement and antioxidant effects are not sufficiently exhibited, and if the content of the galangal extract powder exceeds 4 parts by weight, the bitter taste of the health functional food composition increases excessively, which lowers palatability and may cause gastrointestinal discomfort, so it is undesirable.

[0068] In addition, the above-mentioned patchouli powder is included in an amount of 2 to 4 parts by weight and exhibits effects of promoting digestion and improving intestinal health, and induces emotional stability and tension relief to reduce emotional discomfort and stress that interfere with concentration, thereby helping to increase mental immersion and concentration duration. The main component, patchouli alcohol, is reported to activate the GABAergic pathway in the central nervous system, contributing to reducing excessive excitement and maintaining a stable state of concentration. The fragrance component acts on the limbic system of the brain through the olfactory system to reduce mental fatigue and improve attention during work performance.

[0069] If the content of the above-mentioned parchment paper powder is less than 2 parts by weight, the above effect is negligible, and if the content of the above-mentioned parchment paper powder exceeds 4 parts by weight, the above effect is not significantly improved, and the scent of parchment paper in the health functional food composition becomes excessively strong, which may lower the palatability, so it is undesirable.

[0071] In addition, the above vitamin mixture comprises 5 to 10 parts by weight, and includes vitamin C, vitamin D3, vitamin E, vitamin B1, vitamin B2, vitamin B6, and vitamin B 12 It is desirable that it be composed of.

[0072] The vitamin mixture composed of the above ingredients may help maintain brain function by being involved in antioxidant activity and improving energy metabolism; Vitamins C and E contribute to preventing memory decline by protecting nerve cells from oxidative stress through antioxidant action that eliminates reactive oxygen species; Vitamin D3 contributes to maintaining memory and improving cognitive function by binding to Vitamin D receptors (VDR) expressed in brain tissue and regulating the growth, differentiation, and neurotransmitter synthesis of nerve cells; Vitamins B1 and B2 play an essential role in the energy production process of carbohydrates and fats, thereby promoting energy metabolism in brain cells and helping to maintain concentration; and Vitamins B6 and B 12 It is involved in the synthesis of neurotransmitters and the regulation of homocysteine ​​metabolism, exhibiting effects that contribute to the maintenance of neurological function and cognitive activity.

[0073] If the content of the above vitamin mixture is less than 5 parts by weight, the above effect is negligible, and if the content of the above vitamin mixture exceeds 10 parts by weight, it is undesirable because it may result in unnecessary excess supply due to excessive intake or a decrease in the stability of the health functional food composition.

[0075] In addition, the above red ginseng concentrate powder is included in an amount of 1 to 2 parts by weight and plays a role in improving blood flow, strengthening immunity, relieving fatigue, and supporting cognitive function.

[0076] If the content of the above red ginseng concentrate powder is less than 1 part by weight, the above effect is negligible, and if the content of the above red ginseng concentrate powder exceeds 2 parts by weight, the bitter taste of the health functional food composition increases excessively, which lowers palatability and may cause gastrointestinal discomfort, so it is undesirable.

[0078] In addition, the health functional food composition for improving memory and concentration according to the present invention may further include 0.2 to 0.5 parts by weight of guarana extract powder relative to 100 parts by weight of chicory dietary fiber. This can be produced by mixing 500 to 1000 parts by weight of purified water with 100 parts by weight of guarana and heating at a temperature of 85 to 95°C for 20 to 40 minutes to prepare an extract, concentrating the prepared extract under vacuum at a temperature of 60 to 70°C for 2 to 4 hours to increase the solid content to about 60%, freezing at a temperature of -50 to -40°C, and then freeze-drying for 24 to 48 hours at a pressure of 0.1 to 0.5 mbar and a temperature of 15 to 25°C.

[0079] The guarana extract powder produced through the above process contains natural caffeine and supplies an appropriate amount of natural caffeine to the health functional food composition, thereby improving attention span and cognitive response speed. In addition, it can help maintain concentration without excessive stimulation, and the stimulating effect of caffeine and the sedative and stabilizing effect of L-theanine are balanced, which can produce a synergistic effect that reduces mental fatigue and improves learning performance.

[0080] If the content of the above guarana extract powder is less than 0.2 parts by weight, the caffeine supply is insufficient, so the effect of improving concentration and cognitive performance is not sufficiently manifested, and if the content of the above guarana extract powder exceeds 0.5 parts by weight, side effects such as anxiety, tension, increased heart rate, and insomnia may occur due to excessive caffeine intake, and this is undesirable because it may actually lower the efficiency of learning and concentration.

[0082] Hereinafter, the method for preparing a health functional food composition for improving memory and concentration according to the present invention and the physical properties of the health functional food composition for improving memory and concentration prepared by said method will be explained with reference to examples.

[0084] <Preparation Example 1> Preparation of berry concentrate powder

[0085] After extracting juice from berries (blueberries), the extract was filtered through a 150-mesh filter to remove seeds, pulp, fibers, etc., thereby producing juice. The prepared juice was concentrated under vacuum at a temperature of 65°C for 3 hours to increase the solid content to approximately 60%, and after freezing at a temperature of -45°C, it was freeze-dried at a pressure of 0.3 mbar and a temperature of 20°C for 36 hours to produce concentrated berry powder.

[0087] <Preparation Example 2> Preparation of a Vitamin Mixture

[0088] 100 parts by weight of Vitamin C, 360 parts by weight of Vitamin D, 50 parts by weight of Vitamin E, 130 parts by weight of Vitamin B1, 620 parts by weight of Vitamin B6, 15 parts by weight of Vitamin B2, and Vitamin B 12 A vitamin mixture was prepared by mixing 10 parts by weight.

[0090] <Preparation Example 3> Preparation of Guarana Extract Powder

[0091] 100 parts by weight of guarana and 800 parts by weight of purified water were mixed and heated at a temperature of 90°C for 30 minutes to prepare an extract, the prepared extract was concentrated under vacuum at a temperature of 65°C for 3 hours to increase the solid content to about 60%, and after freezing at a temperature of -45°C, guarana extract powder was prepared by freeze-drying at a pressure of 0.3 mbar and a temperature of 20°C for 36 hours.

[0093] <Example 1>

[0094] A health functional food composition for improving memory and concentration was prepared by adding 100 parts by weight of chicory dietary fiber, 57 parts by weight of crystalline cellulose, 57 parts by weight of sweetener (allulose), 15 parts by weight of berry concentrate powder prepared through Preparation Example 1, 15 parts by weight of soy lecithin, 12 parts by weight of refined fish oil powder, 7.5 parts by weight of rosemary extract powder, 6 parts by weight of L-theanine, 3 parts by weight of turmeric extract powder, 3 parts by weight of galangal extract powder, 3 parts by weight of patchouli powder, 3 parts by weight of zinc oxide, 3 parts by weight of magnesium gluconate, 8.5 parts by weight of vitamin mixture prepared through Preparation Example 2, 1.5 parts by weight of red ginseng concentrate powder, 3 parts by weight of silicon dioxide, and 3 parts by weight of magnesium stearate to a mixing device equipped with a stirrer and stirring at a speed of 100 rpm for 20 minutes.

[0096] <Example 2>

[0097] A health functional food composition for improving memory and concentration was prepared by mixing 100 parts by weight of chicory dietary fiber, 50 parts by weight of crystalline cellulose, 50 parts by weight of sweetener (allulose), 10 parts by weight of berry concentrate powder prepared through Preparation Example 1, 10 parts by weight of soy lecithin, 10 parts by weight of refined fish oil powder, 5 parts by weight of rosemary extract powder, 4 parts by weight of L-theanine, 2 parts by weight of turmeric extract powder, 2 parts by weight of galangal extract powder, 2 parts by weight of patchouli powder, 2 parts by weight of zinc oxide, 2 parts by weight of magnesium gluconate, 5 parts by weight of vitamin mixture prepared through Preparation Example 2, 1 part by weight of red ginseng concentrate powder, 2 parts by weight of silicon dioxide, and 2 parts by weight of magnesium stearate.

[0099] <Example 3>

[0100] A health functional food composition for improving memory and concentration was prepared by mixing 100 parts by weight of chicory dietary fiber, 70 parts by weight of crystalline cellulose, 70 parts by weight of sweetener (allulose), 20 parts by weight of berry concentrate powder prepared through Preparation Example 1, 20 parts by weight of soy lecithin, 15 parts by weight of refined fish oil powder, 10 parts by weight of rosemary extract powder, 8 parts by weight of L-theanine, 4 parts by weight of turmeric extract powder, 4 parts by weight of galangal extract powder, 4 parts by weight of patchouli powder, 4 parts by weight of zinc oxide, 4 parts by weight of magnesium gluconate, 10 parts by weight of vitamin mixture, 4 parts by weight of red ginseng concentrate powder, 4 parts by weight of silicon dioxide, and 4 parts by weight of magnesium stearate.

[0102] <Example 4>

[0103] A health functional food composition for improving memory and concentration was prepared by proceeding in the same manner as in Example 1 above, but by further mixing 0.35 parts by weight of guarana extract powder prepared through Preparation Example 3 above.

[0105] <Example 5>

[0106] A health functional food composition for improving memory and concentration was prepared by proceeding in the same manner as in Example 2 above, but by further mixing 0.35 parts by weight of guarana extract powder prepared through Preparation Example 3 above.

[0108] <Example 6>

[0109] A health functional food composition for improving memory and concentration was prepared by proceeding in the same manner as in Example 3 above, but by further mixing 0.35 parts by weight of the guarana extract powder prepared through Preparation Example 3 above.

[0111] <Comparative Example 1>

[0112] A health functional food composition for improving memory and concentration was prepared by adding 100 parts by weight of chicory dietary fiber, 57 parts by weight of crystalline cellulose, 57 parts by weight of sweetener (white sugar), 15 parts by weight of soy lecithin, 12 parts by weight of refined fish oil powder, 7.5 parts by weight of rosemary extract powder, 6 parts by weight of L-theanine, 3 parts by weight of turmeric extract powder, 3 parts by weight of galangal extract powder, 3 parts by weight of patchouli powder, 3 parts by weight of zinc oxide, 3 parts by weight of magnesium gluconate, 8.5 parts by weight of the vitamin mixture prepared through Preparation Example 2 above, 1.5 parts by weight of red ginseng concentrate powder, 3 parts by weight of silicon dioxide, and 3 parts by weight of magnesium stearate to a mixing device equipped with a stirrer and stirring at a speed of 100 rpm for 20 minutes.

[0114] <Comparative Example 2>

[0115] A health functional food composition for improving memory and concentration was prepared by mixing 100 parts by weight of chicory dietary fiber, 30 parts by weight of crystalline cellulose, 30 parts by weight of sweetener (allulose), 5 parts by weight of berry concentrate powder prepared through Preparation Example 1, 5 parts by weight of soy lecithin, 5 parts by weight of refined fish oil powder, 3 parts by weight of rosemary extract powder, 2 parts by weight of L-theanine, 1 part by weight of turmeric extract powder, 1 part by weight of galangal extract powder, 1 part by weight of patchouli powder, 1 part by weight of zinc oxide, 1 part by weight of magnesium gluconate, 2.5 parts by weight of vitamin mixture prepared through Preparation Example 2, 0.5 parts by weight of red ginseng concentrate powder, 1 part by weight of silicon dioxide, and 1 part by weight of magnesium stearate.

[0117] <Comparative Example 3>

[0118] A health functional food composition for improving memory and concentration was prepared by mixing 100 parts by weight of chicory dietary fiber, 100 parts by weight of crystalline cellulose, 100 parts by weight of sweetener (allulose), 40 parts by weight of berry concentrate powder prepared through Preparation Example 1, 40 parts by weight of soy lecithin, 30 parts by weight of refined fish oil powder, 20 parts by weight of rosemary extract powder, 12 parts by weight of L-theanine, 8 parts by weight of turmeric extract powder, 8 parts by weight of galangal extract powder, 8 parts by weight of patchouli powder, 8 parts by weight of zinc oxide, 8 parts by weight of magnesium gluconate, 20 parts by weight of vitamin mixture, 8 parts by weight of red ginseng concentrate powder, 8 parts by weight of silicon dioxide, and 8 parts by weight of magnesium stearate.

[0120] <Experimental Example 1> Measurement of palatability of a health functional food composition for improving memory and concentration

[0121] The palatability of the health functional food compositions for improving memory and concentration prepared through the above Examples 1 to 6 and Comparative Examples 1 to 3 was measured and is shown in Table 1 below.

[0122] However, the preference for the health functional food composition for improving memory and concentration was determined by organizing 90 subjects into 9 groups of 10, having each group consume 10g of the health functional food composition for improving memory and concentration prepared through Examples 1 to 6 and Comparative Examples 1 to 3, and investigating the taste, aroma, texture, and overall preference using a 5-point scale and expressing the result as the average value.

[0123] 5 points: Excellent, 4 points: Good, 3 points: Average, 2 points: Poor, 1 point: Very Poor

[0124]

[0125]

[0126] As shown in Table 1 above, it can be seen that the health functional food composition for improving memory and concentration prepared through Examples 1 to 6 of the present invention exhibits superior palatability compared to the health functional food composition for improving memory and concentration prepared through Comparative Examples 1 to 3.

[0128] <Experimental Example 2> Measurement of the memory-improving effect of a health functional food composition for improving memory and concentration

[0129] The memory improvement effect of the health functional food compositions for improving memory and concentration prepared through the above Examples 1 to 6 and Comparative Examples 1 to 3 was measured and is shown in Table 2 below.

[0130] However, the memory improvement effect was measured using a passive avoidance test with ICR mice. Specifically, 6-week-old male mice weighing 25 to 30 g were used as experimental animals, and the rearing room was maintained at a temperature of 23±2℃ and a humidity of 50±10% with a 12-hour cycle of light and darkness. Water and feed were allowed to be consumed freely during rearing.

[0131] In addition, to confirm the efficacy of the sample in improving memory and degenerative brain diseases, scopolamine was administered to mice in the experimental group to induce memory decline, and then a passive avoidance test was performed.

[0132] In addition, the sample was suspended in a 20% solution of physiological saline and orally administered to the experimental group, while as a control group, only physiological saline was orally administered to mice in the experimental group that had been induced with memory loss by administering scopolamine.

[0133] In addition, the substances administered to the control group and the experimental group were orally administered once a day for 6 weeks, and the compositions for improving memory and concentration prepared through Examples 1 to 6 and Comparative Examples 1 to 3 were applied as the samples orally administered to the experimental group.

[0134] In addition, the single oral dose for the subjects administered the sample in the experimental group was set to 20 mg / kg (body weight), and the passive avoidance experiment was divided into avoidance learning and memory experiments and conducted at 24-hour intervals.

[0135] First, avoidance learning begins 30 minutes after the last administration. In a light-dark compartment experimental apparatus, the experimental animal was placed in a bright compartment illuminated by light, given a 30-second search time, and then the guillotine door was opened to allow it to enter the dark compartment.

[0136] Since experimental animals like rats prefer dark places, they enter the dark section immediately after the guillotine door is opened; however, individuals that do not enter within 120 seconds after the guillotine door is opened were excluded from the experiment.

[0137] When the experimental animal enters the dark compartment, the guillotine door is closed and an electric shock of 0.5 mA is applied for 3 seconds through the created grid floor, and the avoidance learning is completed by allowing the experimental animal to remember this.

[0138] In addition, the memory test is conducted 24 hours after the completion of avoidance learning in the same compartmentalized experimental apparatus as the avoidance learning. After a search time of 30 seconds, the guillotine door is opened, and the latency time required for the experimental animal's entire paw to enter the dark compartment is measured. As described above, individuals that did not enter within 120 seconds after the opening of the guillotine door during avoidance learning, or individuals with a latency of 300 seconds or more during the memory test, were excluded from the experiment. Once the results for five experimental animals satisfying these conditions for each administration condition are secured, the experiment for that administration condition is terminated, and based on the results, it can be determined that a longer latency time indicates superior memory.

[0139] Table 2

[0140]

[0141] As shown in Table 2 above, it can be seen that the health functional food composition for improving memory and concentration prepared through Examples 1 to 6 of the present invention exhibits a superior memory improvement effect compared to the health functional food composition for improving memory and concentration prepared through Comparative Examples 1 to 2.

[0142] In particular, it can be seen that the memory improvement effect of the health functional food composition for improving memory and concentration prepared through Examples 4 to 6 is even more superior.

[0143] On the other hand, it can be seen that the health functional food composition for improving memory and concentration prepared through Comparative Example 3 does not significantly improve the memory improvement effect, even though each component is contained in excess.

[0145] <Experimental Example 3> Measurement of the concentration-improving effect of a health functional food composition for improving memory and concentration

[0146] The concentration-improving effect of the health functional food compositions for improving memory and concentration prepared through the above Examples 1 to 6 and Comparative Examples 1 to 3 was measured and is shown in Table 3 below.

[0147] However, the effect of improving concentration was evaluated using the rota-rod test method, which evaluates the motor concentration and impulsivity of experimental animals through a rotating rod. More specifically, 4-week-old male Spontaneously Hypertensive Rats (SHR), an animal model of ADHD (Attention Deficit Hyperactivity Disorder), and 4-week-old male Wistar Kyoto Rats, normal animals, were used as experimental animals. The rearing room was maintained at a temperature of 23±2℃ and a humidity of 50±10%, with light and dark controlled on a 12-hour cycle, and water and feed were allowed to be consumed freely during rearing.

[0148] In addition, the sample was suspended in a 20% solution of physiological saline and administered orally to the experimental group, while physiological saline was administered orally to the control group.

[0149] In addition, oral medications for the control group and the experimental group were administered once a day for 6 weeks, and the samples orally administered to the experimental group were health functional food compositions for improving memory and concentration prepared through Examples 1 to 6 and Comparative Examples 1 to 3 above.

[0150] In addition, the single dose for the specimens administered the sample in the experimental group was set to 20 mg / kg (body weight), and the time elapsed from placing the experimental animals on a rotor rod rotating 30 times per minute until the first time they fell was measured as the residence time. After placing the fallen experimental animals back on the rotor rod, the number of times they fell during the 20 minutes from the first time they were placed on the rotor rod was counted as the number of falls.

[0151] In addition, the ability to maintain balance on the rotarod is determined by the experimental animal's concentration and impulsivity; the longer the animal stays on the rotarod until the first fall—that is, the longer the said stay time—the higher the concentration and the lower the impulsivity can be judged to be, and the fewer the fall—the higher the concentration and the lower the impulsivity can be judged to be.

[0152] Table 3

[0153]

[0154] As shown in Table 3 above, it can be seen that the health functional food composition for improving memory and concentration prepared through Examples 1 to 6 of the present invention exhibits a superior concentration improvement effect compared to the health functional food composition for improving memory and concentration prepared through Comparative Examples 1 to 2.

[0155] In particular, it can be seen that the concentration-improving effect of the health functional food composition for improving memory and concentration prepared through Examples 4 to 6 is even more superior.

[0156] On the other hand, it can be seen that the health functional food composition for improving memory and concentration prepared through Comparative Example 3 does not significantly improve the concentration improvement effect, even though each component is contained in excess.

[0158] Accordingly, the health functional food composition for improving memory and concentration according to the present invention exhibits excellent palatability and not only improves memory and concentration but also demonstrates antioxidant, immune-boosting, and gut health-improving effects.

Claims

Claim 1 A health functional food composition for improving memory and concentration, comprising 100 parts by weight of chicory dietary fiber, 50 to 70 parts by weight of crystalline cellulose, 50 to 70 parts by weight of sweetener, 10 to 20 parts by weight of berry concentrate powder, 10 to 20 parts by weight of soy lecithin, 10 to 15 parts by weight of refined fish oil powder, 5 to 10 parts by weight of rosemary extract powder, 4 to 8 parts by weight of L-theanine, 2 to 4 parts by weight of turmeric extract powder, 2 to 4 parts by weight of galangal extract powder, 2 to 4 parts by weight of patchouli powder, 2 to 4 parts by weight of zinc oxide, 2 to 4 parts by weight of magnesium gluconate, 5 to 10 parts by weight of vitamin mixture, 1 to 2 parts by weight of red ginseng concentrate powder, 2 to 4 parts by weight of silicon dioxide, and 2 to 4 parts by weight of magnesium stearate. Claim 2 delete Claim 3 A health functional food composition for improving memory and concentration according to claim 1, wherein the sweetener comprises one or more selected from the group consisting of refined glucose, L-arabinose, fructooligosaccharide, xylose, stevia, xylitol, erythritol, and allulose. Claim 4 A health functional food composition for improving memory and concentration according to claim 1, wherein the berry concentrate powder is prepared from one or more selected from the group consisting of blueberry, cranberry, raspberry, acai berry, blackcurrant, blackberry, goji berry, maqui berry, aronia, elderberry, moringa berry, and gooseberry. Claim 5 The health functional food composition for improving memory and concentration according to claim 1, further comprising 0.2 to 0.5 parts by weight of guarana extract powder.

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