Hop Oxidation Product for Cognitive Function Maintenance
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Solution Overview
Problem
There is a growing need to maintain, enhance, and improve cognitive functions across all generations, particularly due to rising cases of age-related mental disorders that cause cognitive decline, such as dementia, depression, and delirium. Existing solutions do not effectively leverage the potential of hop-derived components or their oxidation products in addressing cognitive function improvement.
Innovation Solution
A composition comprising a hop oxidation-reaction product, obtained by heating hops in the air at a temperature between 60°C and 100°C, which contains lupulin glands and is extracted in water at 60°C or lower. The composition has a specific ratio of tricyclooxyisohumulone A and tricyclooxyisocohumulone A to scorpio-humulinol A and scorpio-cohumulinol A, ranging from 2 to 20, and is used to maintain, enhance, or improve cognitive functions such as memory and attention.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If hop extract is added beyond a certain concentration to achieve cognitive function improvement, then the therapeutic effect is enhanced, but the bitter taste damages the palatability of food and beverage
Solution Approach 1:
The patent applies oxidation treatment to hop extract, which fundamentally changes the chemical parameters of the extract. This transformation converts the original hop compounds into oxidized forms that retain cognitive function improvement effects while significantly reducing the bitter taste, thus resolving the contradiction between therapeutic efficacy and palatability
Solution Approach 2:
The patent converts the harmful bitter taste of hop extract into a beneficial property through oxidation treatment. The oxidation process transforms the chemical structure of hop compounds, turning the originally unpleasant bitter taste into an acceptable flavor profile while maintaining or enhancing the cognitive function improvement effects
2Reliability
If hop oxidation-reaction product is used to improve cognitive function, then memory and attention are enhanced, but the manufacturing process complexity increases due to specific oxidation conditions
Solution Approach 1:
The patent establishes specific oxidation parameters (temperature range of 60-100°C, oxidation time of 1-48 hours) that simplify the manufacturing process by providing clear, controllable conditions. These defined parameters transform a potentially complex oxidation process into a standardized, easily manageable procedure that ensures consistent cognitive function enhancement results
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The hop oxidation-reaction product effectively maintains, enhances, and improves cognitive functions, including memory and attention, as demonstrated by clinical trials and animal studies, indicating its potential as a safe and effective dietary supplement for cognitive support.
Implementation Method 1
oxidation is performed by heating hop in the air at a temperature between 60 °C and 100 °C
Implementation Method 2
heating hop in the air at a temperature between 60 °C and 100 °C
Implementation Method 3
the hop oxidation-reaction product is provided as an extract in water, wherein the extraction temperature is 60 °C or lower
Implementation Method 4
provided as an extract in water
Data Source
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AI summary
An object of the present invention is to provide a composition that is effective in maintenance, enhancement, improvement, etc. of a cognitive function. The present invention provides a composition comprising a hop oxidation-reaction product for maintaining, enhancing, and/or improving a cognitive function. The cognitive functions include memory function and attention or concentration function.