JP7582717B2 - Foods for improving obesity - Google Patents

Description

The present invention relates to a food for improving obesity.

Cannabidiol, contained in hemp, has traditionally been known to be useful for treating multiple sclerosis, neuropathic pain, cancer, arteriosclerosis, obesity, metabolic syndrome, and diabetes.

Although cannabidiol is a cannabinoid, unlike tetrahydrocannabinol, which is known as a psychotropic drug, it does not have euphoric or euphoric effects and has not been shown to be abused, dependent or tolerable, so in recent years it has been incorporated into a variety of medicines and health foods.

As a specific example, a pharmaceutical product containing cannabidiol has been proposed that improves cholesterol levels and energy metabolism in obese patients (see, for example, Patent Document 1).

JP 2015-120739 A

However, no composition has yet been proposed that can further enhance the obesity-improving effects of cannabidiol, particularly a composition that can improve obesity as part of daily eating habits by being composed of ingredients that can be added to food.

The present invention has been made in consideration of the above circumstances, and provides a food for improving obesity that contains a slimming aid composition that enhances the obesity-improving effect of cannabidiol.

In order to solve the above-mentioned problems in the prior art, the obesity improving food of the present invention is (1) an obesity improving food comprising cannabidiol and a slimming aid composition that enhances the obesity improving effect of the cannabidiol, wherein the slimming aid composition comprises a resistant polymeric compound and ferulic acid , and the resistant polymeric compound is contained in an amount of 3 to 50 parts by weight per 100 parts by weight of the obesity improving food.
In addition, the obesity improvement food of the present invention is (3) an obesity improvement food comprising cannabidiol and a slimming aid composition that promotes the obesity improvement effect of the cannabidiol, wherein the slimming aid composition is composed of a resistant polymer compound and ferulic acid , and the ferulic acid is contained in an amount of 1.5 to 20 parts by weight per 100 parts by weight of the obesity improvement food.

The obesity improving food according to the present invention is also characterized in the following respects.
(2) The ferulic acid is contained in an amount of 1.5 to 20 parts by weight per 100 parts by weight of the obesity improving food.
(4) The cannabidiol is contained in an amount of 0.05 to 10 parts by weight per 100 parts by weight of the obesity improving food.
(5) The indigestible polymer compound includes at least one selected from dextrin, starch, protein, and dietary fiber.
(6 ) The dosage form is powder, fine granules, granules, soft capsules, hard capsules, jelly, gummy candy, liquid or tablets.

The obesity-improving food of the present invention contains cannabidiol and a slimming supplement composition that enhances the obesity-improving effect of the cannabidiol, and the slimming supplement composition is composed of a resistant polymeric compound and polyphenols, so that it is possible to provide an obesity-improving food that contains a slimming supplement composition that enhances the obesity-improving effect of the cannabidiol.

Furthermore, if the cannabidiol is contained in a ratio of 0.05 to 10 parts by weight per 100 parts by weight of the obesity improvement food, the obesity improvement effect derived from cannabidiol can be enjoyed more reliably.

Furthermore, if the indigestible polymer compound contains at least one selected from dextrin, starch, protein, and dietary fiber, the obesity-improving effect can be more significantly promoted compared to when only indigestible polymer compounds other than these are blended as components of the slimming aid composition.

Furthermore, if the indigestible polymer compound is contained in an amount of 3 to 50 parts by weight per 100 parts by weight of the obesity improving food, the obesity improving effect can be promoted more reliably.

Furthermore, if the polyphenols contain at least one selected from anthocyanin, ferulic acid, chlorogenic acid, catechin, and curcumin, the obesity-improving effect can be more significantly promoted compared to when only polyphenols other than these are blended as ingredients of the slimming aid composition.

Furthermore, if the polyphenols are contained in an amount of 1.5 to 20 parts by weight per 100 parts by weight of the obesity improving food, the obesity improving effect can be promoted more reliably.

In addition, by making the dosage form into powder, fine granules, granules, soft capsules, hard capsules, jelly, gummy candy, liquid or tablets, people of all ages, from young to elderly, can ingest obesity-improving foods in a dosage form appropriate for their age.

FIG. 2 is an explanatory diagram showing the results of a confirmation test on the effect of the obesity-reducing food A1 in promoting the obesity-reducing action. FIG. 1 is an explanatory diagram showing the results of a test to confirm the effect of promoting the obesity-improving action when the cannabidiol content is changed. FIG. 1 is an explanatory diagram showing the results of a test to confirm the effect of promoting the obesity-improving action when the content of a non-digestible polymer compound is changed. FIG. 1 is an explanatory diagram showing the results of a test to confirm the effect of promoting the obesity-improving action when the content of polyphenols is changed.

The present invention relates to a food for improving obesity, and in particular to a food for improving obesity that contains cannabidiol and a slimming aid composition that promotes the obesity-improving effect of the cannabidiol.

It has been known through pharmaceutical and clinical research that cannabidiol (CBD), obtained from hemp seeds or hemp stalks, has beneficial effects against mental and physical illnesses.

Because cannabidiol is an ingredient extracted from the seeds and stems of mature cannabis plants (Cannabis sativa L.), it has tended to be misunderstood in Japan from the perspective of the Cannabis Control Act and therefore avoided as an ingredient in food products.

However, cannabidiol is completely different from so-called "marijuana or cannabis" that has a stimulant effect as defined by the Cannabis Control Act. "Cannabis" as defined by the Cannabis Control Act means the inflorescences and leaves of the annual cannabis plant, or a compound with 21 carbon atoms that is derived from them. A representative example of such an ingredient is tetrahydrocannabinol (THC), the main ingredient of marijuana.

In other words, the cannabidiol used in the present invention is a component that is completely different in structure and physiological action from tetrahydrocannabinol, and is a safe polyphenol structure obtained from the seeds or stems of mature industrial cannabis plants that does not have the stimulant or psychoactive effects of marijuana.

In addition, it is known pharmacologically and clinically that cannabidiol acts on cannabidiol receptors throughout the body to exert a variety of useful effects.

Therefore, cannabidiol has already been incorporated into cosmetics and processed foods in Japan and is commercially available.

However, previously known foods containing cannabidiol are specialized in the effects of the single ingredient cannabidiol, and are not formulated from a synergistic perspective to exploit the biological and physiological effects that cannabidiol originally possesses.

In other words, the biological physiological effects of cannabidiol promote the physiological functions that living organisms naturally possess, and when commercializing cannabidiol preparations, it is important to design the formulation in a way that takes into account the promotion of physiological metabolism, such as promoting metabolism, regulating the synaptic potential of the nervous system, and promoting neurotransmission in the brain.

Cannabidiol is originally a component that has the function of promoting and regulating biologically active functions, and has a so-called triggering mechanism of action that acts on physiologically active substances such as metabolic enzymes, neurotransmission functions, metabolic functions, and hormones present in the living body.

Therefore, the physiological effects that can be expected from taking cannabidiol alone are extremely limited, and it can be said that combining it with a synergistic ingredient is more effective in achieving the aforementioned beneficial effects.

In particular, when formulating a drug to improve obesity, the desired effects cannot be expected unless cannabidiol acts on the cannabinoid receptors (CB1, CB2) scattered throughout the body.

In this regard, the obesity improvement food product of this embodiment is a combination of cannabidiol and a slimming aid composition that enhances the obesity improvement effect of cannabidiol, thereby achieving an obesity improvement food product that can enhance the obesity improvement effect of cannabidiol.

Moreover, the slimming supplement composition, which is one of the features of the obesity-reducing food according to this embodiment, is made up of a poorly digestible polymer compound and polyphenols. In other words, because all of the components of the slimming supplement composition are food ingredients, it is possible to improve obesity as part of daily eating habits.

It is desirable to contain 0.05 to 10 parts by weight of cannabidiol in 100 parts by weight of the obesity improvement food. By containing cannabidiol at such a concentration, the obesity improvement effect derived from cannabidiol can be enjoyed more reliably.

Here, the term "resistant polymeric compound" refers to a compound that is recognized as safe when taken orally in appropriate amounts as food and has the property of being difficult to decompose with digestive enzymes. Preferably, it is dextrin, starch, protein, or dietary fiber.

When the resistant polymer compound is contained in an amount less than 3 parts by weight, it is unable to sufficiently promote the obesity-improving effect. Furthermore, when it is contained in an amount more than 50 parts by weight, the obesity-improving effect is not promoted in a concentration-dependent manner. Therefore, it is desirable for the resistant polymer compound to be contained in an amount of 3 to 50 parts by weight in 100 parts by weight of the obesity-improving food.

Furthermore, polyphenols are compounds in which two or more hydrogen atoms of aromatic hydrocarbons are replaced with hydroxyl groups, and are recognized as safe when taken orally in appropriate amounts as food. In addition, they are molecules having multiple phenolic hydroxyl groups or derivatives thereof that are assumed to be safe when taken orally, as described above, and are preferably anthocyanin, ferulic acid, chlorogenic acid, catechin, or curcumin.

When polyphenols are contained in a proportion of less than 1.5 parts by weight, they are unable to sufficiently promote the obesity-improving effect. Furthermore, when they are contained in a proportion of more than 20 parts by weight, the obesity-improving effect is not promoted in a concentration-dependent manner. Therefore, it is desirable for polyphenols to be contained in a proportion of 1.5 to 20 parts by weight per 100 parts by weight of the obesity-improving food product.

Below, the obesity improvement food product according to this embodiment will be further explained with reference to actual manufacturing examples and the results of effectiveness confirmation tests.

[1] Efficacy confirmation test for basic formula (1) Manufacturing of food for improving obesity
0.005 parts by weight of cannabidiol, 0.105 parts by weight of indigestible dextrin and 0.053 parts by weight of ferulic acid as a weight loss aid composition, and 3.338 parts by weight of starch as a base material were mixed to prepare a mixed powder, which was individually packaged in 3.5g portions in slim aluminum pouches to produce the obesity improving food A1 according to this embodiment. One packet of the obesity improving food A1 contains 0.005g of cannabidiol, 0.105g of indigestible dextrin, 0.053g of ferulic acid, and 3.338g of starch.

For comparison, the following comparative foods X1 to X3 were also prepared. Comparative foods X1 to X3 were produced in the same manner as obesity-improving food A1, but some ingredients were missing.

Specifically, the comparative food X1 is composed of 0.005 parts by weight of cannabidiol and 3.495 parts by weight of starch, and compared to the obesity-improving food A1, it is a food that does not contain either resistant dextrin or ferulic acid as slimming aid compositions.

Comparative food X2 is composed of 0.005 parts by weight of cannabidiol, 0.105 parts by weight of resistant dextrin, and 3.390 parts by weight of starch, and compared to obesity improvement food A1, it is a food that does not contain ferulic acid, which is a component of the slimming aid composition.

Comparative food X3 is composed of 0.005 parts by weight of cannabidiol, 0.053 parts by weight of ferulic acid, and 3.442 parts by weight of starch, and compared to obesity improvement food A1, it is a food that does not contain the resistant dextrin that constitutes the slimming aid composition.

(2) Human Test Next, a human test was conducted on the obesity improving food A1 according to this embodiment to confirm whether the inclusion of the slimming supplement composition enhances the obesity improving effect of cannabidiol.

The subjects were men and women in their 20s to 50s, and were randomly assigned 3 each from the 12 men and 12 women recruited: 6 people (3 men, 3 women) to the group taking obesity-improving food A1 (hereinafter referred to as the test group), 6 people (3 men, 3 women) to the group taking comparative food X1 (hereinafter referred to as the first comparative group), 6 people (3 men, 3 women) to the group taking comparative food X2 (hereinafter referred to as the second comparative group), and 6 people (3 men, 3 women) to the group taking comparative food X3 (hereinafter referred to as the third comparative group). In the following explanation, the first to third comparative groups are collectively referred to as the comparative groups.

The test group was asked to take one packet of the obesity-improving food A1 30 minutes before dinner per day for 12 weeks. Similarly, the comparison group was asked to take one packet of the corresponding comparison food X1 to X3 30 minutes before dinner per day for 12 weeks.

In addition, because obesity is understood to be a state in which body fat has accumulated excessively, in this study the study was conducted to confirm the effect of promoting the improvement of obesity by measuring the subjects' body fat percentage. Body fat percentage was measured before the start of the study, and after 4 weeks, 8 weeks, and 12 weeks.

Specifically, subjects were first given a 10-minute acclimatization period to get used to the test room environment, which was set at constant conditions (25°C room temperature, 50% humidity). After this period, they stepped barefoot onto the measuring device and had their body fat measured according to the device's instructions.

The obesity-improving food A1 and the comparison foods X1 to X3 were continuously taken from the day the measurements were completed, and body fat was measured using the same method on each of the above-mentioned measurement days and evaluated in comparison with the results before intake began.

When taking the measurements, each subject was asked to bring appropriate clothing (e.g., a T-shirt and shorts), and the weight of the clothing was measured before putting it on, and this was subtracted from the measured weight, which serves as the basis for calculating the body fat percentage. During the test period, subjects were instructed to refrain from excessive eating and drinking and to strive to live a regular life, and measurements were taken as close to the same time as possible on each day, taking into account differences between days. The results are shown in Figure 1.

First, in the first comparison group, which consumed comparative food X1 containing only cannabidiol out of the three functional ingredients of cannabidiol and the slimming aid composition resistant dextrin and ferulic acid, a gradual downward trend in the change in body fat percentage was observed.

In addition, the second comparison group, which consumed comparative food X2 containing the functional ingredients cannabidiol and resistant dextrin, and the third comparison group, which consumed comparative food X3 containing cannabidiol and ferulic acid, also showed a gradual downward trend in body fat percentage changes, similar to the first comparison group.

The gradual downward trend in the change in body fat percentage in comparison groups 1 to 3 was probably caused by the inherent obesity-improving effect of cannabidiol. Furthermore, because comparison groups 2 and 3 showed similar behavior to comparison group 1, the effect of resistant dextrin or ferulic acid alone in promoting the obesity-improving effect of cannabidiol could not be confirmed.

On the other hand, the test group that ingested obesity improvement food A1, which contains all three functional ingredients of cannabidiol and the slimming aid compositions resistant dextrin and ferulic acid, showed a significant reduction in the change in body fat percentage at least at week 12 compared to comparison group 1 (p<0.05).

This shows that the slimming supplement composition contained in the obesity improvement food A1 of this embodiment promotes the obesity improvement effect of cannabidiol.

Interestingly, a significant reduction in the change in body fat percentage in the test group was also observed between the test group and comparison groups 2 and 3, at least at week 12 (p<0.05).

This indicates that the synergistic effect of the indigestible polymeric compound resistant dextrin and the polyphenol ferulic acid functioned as a slimming aid composition, enhancing the obesity-improving effect of cannabidiol.

[2] Effect confirmation test when the content ratio was changed Next, when the content ratio of cannabidiol, resistant dextrin, and ferulic acid in the obesity improvement food was changed, to what extent the obesity improvement effect was induced, several obesity improvement foods and comparative foods were prepared based on the above-mentioned obesity improvement food A1, and each was examined.

(1) Production of foods for improving obesity to examine cannabidiol content Three types of foods with different cannabidiol contents were produced, as shown in Table 1.

In other words, compared to the formulation of the previous obesity improvement food A1, obesity improvement food B1 is an obesity improvement food in which the cannabidiol content is 1.75 mg, which corresponds to 0.05 parts by weight when the total weight of the food is 100 parts by weight, and the other functional ingredients are in the same content, while the total weight is adjusted with starch.

In addition, compared to the formulation of the above-mentioned obesity improvement food A1, the obesity improvement food C1 is an obesity improvement food in which the cannabidiol content is 350 mg, which is equivalent to 10 parts by weight when the total weight of the food is 100 parts by weight, and the other functional ingredients are in the same content, while the total weight is adjusted with starch.

In addition, compared to the formulation of the above-mentioned obesity improvement food A1, the obesity improvement food C2 is an obesity improvement food in which the cannabidiol content is 525 mg, which is equivalent to 15 parts by weight when the total weight of the food is 100 parts by weight, and the other functional ingredients are in the same content, while the total weight is adjusted with starch.

(2) Confirmation of the promoting effect when the cannabidiol content is changed Next, it was confirmed whether the above-mentioned obesity improving food B1 and obesity improving food C1, C2 would induce the promoting effect of obesity improvement by having the subjects take them. The test method was the same as the above-mentioned "(1) Effect confirmation test with basic formula", and six subjects, three men and three women, were assigned to each group, and they were made to take the food for 12 weeks, and the body fat percentage was measured on each measurement day. The results are shown in Figure 2.

As can be seen from Figure 2, when compared with the comparative food X1, which contains only cannabidiol among the functional ingredients, a significant reduction (p<0.05) in the change in body fat percentage was observed in all groups that ingested obesity improvement food B1, obesity improvement food C1, or obesity improvement food C2, indicating that the synergistic effect of the indigestible dextrin, a resistant polymeric compound, and ferulic acid, a polyphenol, functioned as a slimming aid composition, thereby promoting the obesity improvement effect of cannabidiol.

(3) Production of foods for improving obesity to examine the content of resistant polymer compounds Four types of foods were produced by varying the content of resistant dextrin as shown in Table 2 to examine the content of resistant polymer compounds.

In other words, compared to the formulation of the previous obesity improving food A1, obesity improving food D1 is an obesity improving food in which the content of resistant dextrin is set to 1,750 mg, which is equivalent to 50 parts by weight when the total weight of the food is 100 parts by weight, and the other functional ingredients are in the same content, while the total weight is adjusted with starch.

In addition, compared to the formulation of the above-mentioned obesity-improving food A1, obesity-improving food D2 is an obesity-improving food in which the content of resistant dextrin is set to 2100 mg, which is equivalent to 60 parts by weight when the total weight of the food is 100 parts by weight, and the other functional ingredients are in the same content, while the total weight is adjusted with starch.

In addition, compared to the formulation of the above-mentioned obesity-improving food A1, obesity-improving food D3 is an obesity-improving food in which the content of resistant dextrin is 35 mg, which corresponds to 1 part by weight when the total weight of the food is 100 parts by weight, and the other functional ingredients are in the same content, while the total weight is adjusted with starch.

(4) Confirmation of the promoting effect when the content of resistant dextrin was changed Next, it was confirmed whether the above-mentioned obesity-improving food B1 and obesity-improving food D1 to D3 would induce an obesity-improving effect by having subjects ingest them. The test method was the same as that of the above-mentioned "(1) Effect confirmation test with basic formula," and six subjects, three men and three women, were assigned to each group and ingested the food for 12 weeks, and the body fat percentage was measured on each measurement date. The results are shown in Figure 3.

As can be seen from Figure 3, compared to the comparison food X1, which contains only cannabidiol as a functional ingredient, a significant reduction (p<0.05) in the change in body fat percentage was observed in both the groups that ingested obesity improvement food B1 and obesity improvement foods D1 and D2. This shows that the synergistic effect of the indigestible dextrin, a resistant polymeric compound, and ferulic acid, a polyphenol, functioned as a slimming aid composition, thereby promoting the obesity improvement effect of cannabidiol.

On the other hand, obesity improvement food D3, which contained 35 mg of resistant dextrin, equivalent to 1 part by weight when the total weight of the food was 100 parts by weight, showed a change in body fat percentage similar to that of comparative food X1, which contained only cannabidiol, and it was considered that as a result of the reduction in the amount of resistant dextrin, the functional ingredients did not act synergistically and the function as a slimming aid composition was not expressed.

(5) Production of foods for improving obesity to examine the content of polyphenols Four types of foods were produced by varying the content of ferulic acid in order to examine the content of polyphenols, as shown in Table 3.

In other words, compared to the formulation of the previous obesity improvement food A1, the obesity improvement food F1 is an obesity improvement food in which the ferulic acid content is 700 mg, which is equivalent to 20 parts by weight when the total weight of the food is 100 parts by weight, and the other functional ingredients are in the same content, while the total weight is adjusted with starch.

In addition, compared to the formulation of the above-mentioned obesity improvement food A1, the obesity improvement food F2 is an obesity improvement food in which the ferulic acid content is 1050 mg, which is equivalent to 30 parts by weight when the total weight of the food is 100 parts by weight, and the other functional ingredients are in the same content, while the total weight is adjusted with starch.

In addition, compared to the formulation of the above-mentioned obesity improvement food A1, the obesity improvement food F3 contains 35 mg of ferulic acid, which is equivalent to 1 part by weight when the total weight of the food is 100 parts by weight, and the other functional ingredients are contained in the same amount, while the total weight is adjusted with starch.

(6) Confirmation of the promoting effect when the ferulic acid content was changed Next, it was confirmed whether the obesity improving effect was induced by having subjects take the above-mentioned obesity improving food B1 and obesity improving food F1 to F3. The test method was the same as the above-mentioned "(1) Effect confirmation test with basic formula", and six subjects, three men and three women, were assigned to each group and had them take the food for 12 weeks, and the body fat percentage was measured on each measurement day. The results are shown in Figure 4.

As can be seen from Figure 4, compared to the comparison food X1 which contains only cannabidiol among its functional ingredients, a significant reduction (p<0.05) in the change in body fat percentage was observed in both the groups that ingested obesity improvement food B1 and obesity improvement foods F1 and F2. This shows that the synergistic effect of the indigestible dextrin, a resistant polymeric compound, and ferulic acid, a polyphenol, functioned as a slimming aid composition, enhancing the obesity improvement effect of cannabidiol.

On the other hand, obesity improvement food F3, which contains 35 mg of ferulic acid, equivalent to 1 part by weight when the total weight of the food is 100 parts by weight, showed a change in body fat percentage similar to that of comparative food X1, which contained only cannabidiol, and as a result of the reduction in ferulic acid, it was thought that the functional ingredients did not act synergistically and the function of the slimming aid composition was not expressed.

As described above, the obesity improvement food according to this embodiment is an obesity improvement food containing cannabidiol and a slimming supplement composition that enhances the obesity improvement effect of the cannabidiol, and the slimming supplement composition is composed of a resistant polymer compound and polyphenols, so that it is possible to provide an obesity improvement food containing a slimming supplement composition that enhances the obesity improvement effect of cannabidiol.

Finally, the above-mentioned embodiments are merely examples of the present invention, and the present invention is not limited to the above-mentioned embodiments. Therefore, even if the embodiments are different from those described above, various modifications can be made depending on the design, etc., as long as they do not deviate from the technical concept of the present invention.

Claims (6)

Cannabidiol, and
A slimming aid composition that promotes the obesity-improving effect of the cannabidiol,
The slimming composition comprises a hardly digestible polymer compound and ferulic acid ,
The obesity improving food is characterized in that the indigestible polymer compound is contained in an amount of 3 to 50 parts by weight per 100 parts by weight of the obesity improving food. 2. The food for improving obesity according to claim 1, characterized in that the ferulic acid is contained in an amount of 1.5 to 20 parts by weight per 100 parts by weight of the food for improving obesity. Cannabidiol, and
A slimming aid composition that promotes the obesity-improving effect of the cannabidiol,
The slimming composition comprises a hardly digestible polymer compound and ferulic acid ,
The food for improving obesity is characterized in that the ferulic acid is contained in an amount of 1.5 to 20 parts by weight per 100 parts by weight of the food for improving obesity. The food for improving obesity according to any one of claims 1 to 3, characterized in that the cannabidiol is contained in a proportion of 0.05 to 10 parts by weight per 100 parts by weight of the food for improving obesity. The food for improving obesity according to any one of claims 1 to 3, characterized in that the indigestible polymer compound contains at least one selected from dextrin, starch, protein, and dietary fiber. The food for improving obesity according to any one of claims 1 to 3, characterized in that the food is in the form of a powder, fine granules, granules, soft capsule, hard capsule, jelly, gummy candy, liquid or tablet.

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