Saskatoon Berry Extract for Iron Absorption and Skin Health

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Iron deficiency is prevalent globally, particularly among menstruating women, pregnant women, teenagers, and babies, due to low absorption rates of non-heme iron in the human body, and existing dietary sources often fail to meet daily iron needs, leading to nutritional deficiencies and skin health issues.

Innovation Solution

The use of Saskatoon berry extract, obtained by extracting Amelanchier alnifolia with water, to supplement iron and promote iron absorption in the intestinal tract, while also improving skin conditions by increasing collagen, elastin secretion, and enhancing anti-aging gene expression.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If non-heme iron from common foods is used to supplement iron, then iron intake is increased, but absorption rate remains low due to oxidation to ferric ions in the digestive tract

Engineering Contradiction:

Improveiron intakeVSAvoidiron absorption rate

Core Design Contradiction:

Quantity of substanceVSReliability

Solution Approach 1:

The patent uses organic acids (citric acid, malic acid, ascorbic acid) as intermediary substances to chelate with iron ions, forming stable complexes that prevent oxidation and enhance absorption. These organic acids act as mediators between the iron source and the intestinal absorption system, maintaining iron in a bioavailable state throughout the digestive process.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent changes the chemical state of iron from oxidized ferric ions (Fe3+) to chelated iron complexes through modification of the chemical environment. By introducing organic acids that form stable chelates, the iron remains in a reduced, soluble, and absorbable state, fundamentally altering its chemical parameters to overcome the oxidation problem in the digestive tract.

Inventive Principle:

Principle #35Parameter changes

2Reliability

If heme iron is used to supplement iron, then absorption rate is improved, but excessive absorption leads to increased trimethylamine oxide levels and cardiovascular disease risk

Engineering Contradiction:

Improveiron absorption rateVSAvoidcardiovascular disease risk

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent modifies the chemical form of iron supplementation by using chelated iron complexes instead of heme iron. This parameter change allows for controlled absorption rates that are higher than non-heme iron but lower than heme iron, thereby maintaining efficacy while reducing the risk of excessive absorption and associated cardiovascular risks.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The organic acid chelates act as intermediary molecules that regulate iron absorption. These chelates control the release and uptake of iron in the intestinal tract, preventing both insufficient absorption and excessive absorption, thus mediating the absorption rate to a safe and effective level.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Quantity of substance

If 80% of ingested iron is oxidized to ferric ions in the digestive tract, then iron intake is reduced, but this oxidation process is a natural physiological response

Engineering Contradiction:

Improveiron intakeVSAvoidiron oxidation state

Core Design Contradiction:

Quantity of substanceVSStability of the object's composition

Solution Approach 1:

The patent introduces organic acids as intermediary substances that bind to iron ions, forming chelated complexes. These chelates stabilize iron in a reduced state and prevent oxidation by acting as a protective barrier during transit through the oxidative environment of the digestive tract, thereby maintaining iron bioavailability.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent changes the oxidation state stability of iron by introducing chelating agents. The organic acid-iron complexes have different redox properties compared to free iron ions, making them resistant to oxidation and maintaining iron in a bioavailable reduced state throughout the digestive process.

Inventive Principle:

Principle #35Parameter changes

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 Saskatoon berry extract effectively increases iron and ferritin levels in the blood, enhances iron absorption, improves skin texture, reduces skin spots and redness, and smoothes skin pores, addressing both nutritional and skin health challenges.

Implementation Method 1

The Saskatoon berry extract is obtained by extracting Saskatoon berry (Amelanchier alnifolia) with water

Methodology Applied

Scientific EffectExtraction:

Implementation Method 2

extracting Saskatoon berry (Amelanchier alnifolia) with water

Methodology Applied

Scientific EffectDiffusion: Diffusion

Implementation Method 3

promoting iron absorption in an intestinal tract of the subject

Methodology Applied

Scientific EffectAbsorption: Absorption (physical)

Data Source

PatentUS20240390447A1Methods for supplementing iron, promoting iron absorption, and/or improving skin condition by using saskatoon berry extract

Publication Date: 2024.11.28 TCI CO LTD(CN)

AI summary

Methods for supplementing iron, promoting iron absorption, and/or improving skin condition are provided. The methods include administering to a subject in need thereof a composition that includes a Saskatoon berry extract. The Saskatoon berry extract is obtained by extracting Saskatoon berry (Amelanchier alnifolia) with water. The effect of improving skin condition includes reducing skin spots, reducing skin redness, smoothening skin texture, and improving coarse pores.