JP7698944B2 - Nitric oxide production inhibitor and food composition for inhibiting nitric oxide production - Google Patents

Description

The present invention relates to a nitric oxide production inhibitor and a food composition for inhibiting nitric oxide production.

Nitric oxide (hereinafter, sometimes referred to as NO) is a physiologically active substance that exhibits various functions in the body. NO is produced by macrophages and the like, and when produced in large quantities in the body, NO is harmful to the body, causing destruction of autologous tissues, inflammation, or rheumatism and diabetes.
Therefore, a search for NO production inhibitors that suppress the production of NO has been ongoing, and cherry blossom extract (Patent Document 1), isohumulone (Patent Document 2), sphingoglycolipids (Patent Document 3), and the like have been reported.

JP 2012-229170 A JP 2013-177369 A JP 2016-108314 A

However, since nitric oxide is involved in various physiological functions, it is required that it does not exert an excessive inhibitory effect and is safe for the living body.
Therefore, an object of the present invention is to provide a nitric oxide production inhibitor which is safe to the living body.

The present inventors have conducted extensive research into nitric oxide production inhibitors that are safe for the body, and have surprisingly found that a water extract of a spice mix containing coriander and cumin and further containing at least one spice selected from the group consisting of turmeric, mandarin, fenugreek, pepper, and red chili pepper has an effect of inhibiting nitric oxide production.
The present invention is based on these findings.
Thus, the present invention provides
[1] A nitric oxide production inhibitor comprising a water extract of a mixed spice containing coriander and cumin, the mixed spice further comprising at least one selected from the group consisting of turmeric, mandarin, fenugreek, pepper, and red chili pepper;
[2] The nitric oxide production inhibitor according to [1], wherein the mixed spice is a mixed spice for curry containing turmeric.
[3] The nitric oxide production inhibitor according to [1] or [2], which is for anti-inflammatory purposes.
[4] An anti-inflammatory food composition for inhibiting nitric oxide production, comprising a water extract of a mixed spice containing coriander and cumin, wherein the mixed spice further comprises at least one selected from the group consisting of turmeric, mandarin, fenugreek, pepper, and red chili pepper;
[5] The food composition for inhibiting nitric oxide production according to [4], wherein the mixed spice is a mixed spice for curry containing turmeric; and [6] the food composition for inhibiting nitric oxide production according to [4] or [5], which is for anti-inflammatory purposes.
Regarding.

The nitric oxide production inhibitor of the present invention can inhibit the production of nitric oxide, which is harmful to the living body. Furthermore, an effect of one embodiment of the nitric oxide production inhibitor of the present invention is that it does not have a harmful effect on cells. In other words, the cell survival rate is high. Furthermore, the nitric oxide production inhibitor of the present invention can inhibit inflammation caused by nitric oxide production.

Graphs showing inhibition of NO production and cell viability (A), and inhibition of TNF-α production (B), by water extracts and hot water extracts of mixed spices including coriander, cumin, turmeric, mandarin, fenugreek, pepper, and red chili pepper. Graphs showing the inhibition of NO production and cell viability (A), and the inhibition of TNF-α production (B) by a water extract and a hot water extract of curry. 1 is a graph showing the inhibition of NO production and cell viability by water and hot water extracts of Cumin. 1 is a graph showing the inhibition of NO production and cell viability by water extract and hot water extract of fenugreek. 1 is a graph showing inhibition of NO production and cell viability by water extract and hot water extract of red pepper.

[1] Nitric oxide production inhibitor The nitric oxide production inhibitor of the present invention is a nitric oxide production inhibitor containing a water extract of mixed spice containing coriander and cumin, wherein the mixed spice further contains at least one selected from the group consisting of turmeric, mandarin, fenugreek, pepper, and red chili pepper.

《Water extract》
The mixed spices used for extracting the active ingredient of the nitric oxide production inhibitor of the present invention may be used raw or dried. In the examples described later, the active ingredient is extracted from dried spices, but the active ingredient contained in the dried spices is considered to be contained in raw spices as well, and is considered to be extracted by a water extraction method or the like. In addition, in order to improve the extraction efficiency, the raw or dried spices may be processed into a crushed or powdered state before extraction.
For the extraction of the active ingredient, a normal extraction method used for the water extraction of ingredients derived from plants, etc. can be used. Specific examples include water extraction, hot water extraction, and steam distillation. Examples of the extraction liquid include water, physiological saline, and buffer solutions. Examples of the buffer solution include phosphate buffer, sodium phosphate buffer, sodium carbonate buffer, citrate buffer, citrate phosphate buffer, acetate buffer, and Tris buffer. The pH of the extraction liquid is not particularly limited and is, for example, 3 to 10, preferably 5 to 8, and more preferably 6.5 to 7.5.

The extraction temperature of the water extract is not particularly limited as long as the active ingredient is extracted into the extraction liquid (water, etc.), but is preferably, for example, 0°C to 150°C, more preferably 0°C to 100°C, and most preferably 1°C to 100°C.
It is preferable to carry out the extraction with stirring or shaking so as to improve the extraction efficiency. The extraction time can be appropriately determined depending on the part to be used, such as the root, stem, leaf, flower, fruit, or seed. The extraction time can also be appropriately determined depending on the state of the spice, i.e., whether it is raw or dried, or the processed state when it is processed into a crushed or powdered state. Furthermore, the extraction time can also be appropriately determined depending on the extraction conditions, such as the temperature of the extract, or the presence or absence of stirring or shaking. The extraction time is usually 1 minute to 72 hours, preferably 1 hour to 48 hours, and most preferably 12 hours to 36 hours.

The extract is basically extracted from a spice mix, which is a mixture of spices. However, extracts extracted from each spice contained in the spice mix may be mixed. The active ingredients contained in the extract extracted from the spice mix and the active ingredients contained in the mixture of extracts extracted from each spice are basically the same.

(Water extraction method)
In the water extraction method, for example, 2 to 100 times the amount of distilled water is added to the raw or dried powder of mixed spice, and the mixture is stirred for 1 to 72 hours. The obtained extract is centrifuged to recover the supernatant. The supernatant is filtered by suction and used as the extract as is, or freeze-dried before use. The temperature of the water can be, for example, 0°C or higher and lower than 50°C.

(Hot water extraction method)
In the hot water extraction method, for example, 2 to 100 times the amount of distilled water is added to the raw or dried powder of mixed spice, and the mixture is stirred for 1 to 72 hours. The resulting extract is centrifuged to recover the supernatant. The supernatant is suction filtered and used as the extract as is, or freeze-dried before use. The temperature of the water can be, for example, 50°C or higher and 100°C or lower.

(Steam distillation method)
The steam distillation method is a method in which steam is passed through a raw material packed in a column, and aroma components distilled with the steam are condensed together with the steam. As a distillation method, any of pressurized steam distillation, normal pressure steam distillation, and reduced pressure steam distillation can be used.

The extract may be liquid or solid and may be included in the nitric oxide production inhibitor of the present invention. As a liquid, a water extract or a hot water extract may be used as is. As a solid, the extract may be one in which water has been removed from the extract. Specific examples of solids include pellets and dried products. Examples of the dried products include freeze-dried products. Examples of the water removal process include natural drying, heat drying, and freeze-drying.

The nitric oxide production inhibitor of the present invention may consist of the water extract of the mixed spice, or may contain a water extract of the mixed spice. When the nitric oxide production inhibitor of the present invention contains a water extract of the mixed spice, it may contain other additives.
The dosage form of the nitric oxide production inhibitor of the present invention is not particularly limited, and examples thereof include oral preparations such as powders, fine granules, granules, tablets, capsules, suspensions, emulsions, syrups, extracts, or pills, or parenteral preparations.

The oral preparations can be manufactured in accordance with standard methods using excipients such as gelatin, sodium alginate, starch, corn starch, white sugar, lactose, glucose, mannitol, carboxymethylcellulose, dextrin, polyvinylpyrrolidone, crystalline cellulose, soybean lecithin, sucrose, fatty acid esters, talc, magnesium stearate, polyethylene glycol, magnesium silicate, anhydrous silicic acid, or synthetic aluminum silicate, binders, disintegrants, surfactants, lubricants, flow enhancers, diluents, preservatives, colorants, fragrances, flavorings, stabilizers, moisturizers, preservatives, or antioxidants.
Examples of parenteral preparations include injections. In preparing injections, in addition to the active ingredient, for example, water-soluble solvents such as physiological saline or Ringer's solution, water-insoluble solvents such as vegetable oils or fatty acid esters, isotonicity agents such as glucose or sodium chloride, solubilizers, stabilizers, preservatives, suspending agents, or emulsifiers may be optionally used.

The nitric oxide production inhibitor of the present invention may contain, for example, 90% by weight or more, 50% by weight or more, 10% by weight or more, or 1% by weight or more of a water extract of mixed spices as a dry matter. The nitric oxide production inhibitor may contain a water extract of mixed spices, or may contain a mixture of water extracts of each spice.

Mixed Spice
The mixed spice includes coriander and cumin, and further includes at least one spice selected from the group consisting of turmeric, mandarin, fenugreek, pepper, and red chili pepper. The types of spices are not limited as long as they are three or more, but are preferably four, more preferably five, even more preferably six, and most preferably seven.

In another embodiment of the present invention, the spice mix comprises coriander and turmeric, and further comprises at least one spice selected from the group consisting of cumin, mandarin, fenugreek, pepper, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises coriander and mandarin, and further comprises at least one spice selected from the group consisting of cumin, turmeric, fenugreek, pepper, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises coriander and fenugreek, and further comprises at least one spice selected from the group consisting of cumin, turmeric, mandarin, pepper, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises coriander and pepper, and further comprises at least one spice selected from the group consisting of cumin, turmeric, mandarin, fenugreek, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises coriander and red chili pepper, and further comprises at least one spice selected from the group consisting of cumin, turmeric, mandarin, fenugreek, and pepper.
In another embodiment of the present invention, the spice mix comprises cumin and turmeric, and further comprises at least one spice selected from the group consisting of coriander, mandarin, fenugreek, pepper, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises cumin and mandarin, and further comprises at least one spice selected from the group consisting of coriander, turmeric, fenugreek, pepper, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises cumin and fenugreek, and further comprises at least one spice selected from the group consisting of coriander, turmeric, mandarin, pepper, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises cumin and pepper, and further comprises at least one spice selected from the group consisting of coriander, turmeric, mandarin, fenugreek, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises cumin and red chili pepper, and further comprises at least one spice selected from the group consisting of coriander, turmeric, mandarin, fenugreek, and pepper.
In another embodiment of the present invention, the spice mix comprises turmeric and mandarin, and further comprises at least one spice selected from the group consisting of coriander, cumin, fenugreek, pepper, and red chili pepper.
In another embodiment of the present invention, the mixed spice comprises turmeric and fenugreek, and further comprises at least one spice selected from the group consisting of coriander, cumin, mandarin, pepper, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises turmeric and pepper, and further comprises at least one spice selected from the group consisting of coriander, cumin, mandarin, fenugreek, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises turmeric and red chili pepper, and further comprises at least one spice selected from the group consisting of coriander, cumin, mandarin, fenugreek, and pepper.
In another embodiment of the present invention, the spice mix comprises mandarin and fenugreek, and further comprises at least one spice selected from the group consisting of coriander, cumin, turmeric, pepper, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises mandarin and pepper, and further comprises at least one spice selected from the group consisting of coriander, cumin, turmeric, fenugreek, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises mandarin and red chili peppers, and further comprises at least one spice selected from the group consisting of coriander, cumin, turmeric, fenugreek, and pepper.
In another embodiment of the present invention, the spice mix comprises fenugreek and pepper, and further comprises at least one spice selected from the group consisting of coriander, cumin, turmeric, mandarin, and red chili pepper.
In another embodiment of the present invention, the spice mix comprises fenugreek and red chili pepper, and further comprises at least one spice selected from the group consisting of coriander, cumin, turmeric, mandarin, and pepper.
In another embodiment of the present invention, the spice mix comprises pepper and red chili pepper, and further comprises at least one spice selected from the group consisting of coriander, cumin, turmeric, mandarin, and fenugreek.

The mixed spice contains, for example, 0.5 to 90% by weight, preferably 1 to 80% by weight, more preferably 1 to 70% by weight, and even more preferably 1 to 60% by weight of each spice relative to the total amount. More specifically, in the case of three types of mixed spice, each spice is contained, for example, 0.5 to 90% by weight, preferably 1 to 80% by weight, more preferably 1 to 70% by weight, and even more preferably 1 to 60% by weight of the total amount. In the case of four types of mixed spice, each spice is contained, for example, 0.5 to 80% by weight, preferably 1 to 75% by weight, more preferably 1 to 70% by weight, more preferably 1 to 65% by weight, and most preferably 1 to 55% by weight of the total amount. In the case of five kinds of mixed spices, each spice is contained, for example, 0.5 to 75% by weight, preferably 1 to 70% by weight, more preferably 1 to 65% by weight, even more preferably 1 to 60% by weight, and most preferably 1 to 50% by weight, based on the total amount. In the case of six kinds of mixed spices, each spice is contained, for example, 0.5 to 70% by weight, preferably 1 to 65% by weight, more preferably 1 to 55% by weight, even more preferably 1 to 50% by weight, and most preferably 1 to 45% by weight, based on the total amount. In the case of seven kinds of mixed spices, each spice is contained, for example, 0.5 to 65% by weight, preferably 1 to 60% by weight, more preferably 1 to 55% by weight, even more preferably 1 to 45% by weight, and most preferably 1 to 40% by weight, based on the total amount.
The content of each spice in the mixed spice can be appropriately adjusted depending on the use of the mixed spice, etc., as long as the effects of the present invention are obtained.

The mixed spice may contain spices other than the seven types as long as the effects of the present invention (e.g., the effect of suppressing nitric oxide production or high cell viability) can be obtained. Examples of spices other than the seven types include rosemary, saffron, marjoram, juniper berry, horseradish, wasabi, oregano, savory, parsley, dill weed, kaffir lime leaf, bay leaves, star anise, garlic, nutmeg, mace, cinnamon, cardamom, fennel, laurel, thyme, sage, caraway, peppermint, spearmint, tarragon, lemongrass, paprika, basil, anise, dill, long pepper, mustard, allspice, ginger, celery seed, clove, Japanese pepper, Chinese pepper, licorice, and curry leaf, and one or more of these spices may be included. In addition, a mixed spice consisting of 3 to 7 types may contain spices other than the seven types. The content of spices other than the seven types should be 0.1 to 30% by weight, preferably 0.1 to 20% by weight, and more preferably 0.1 to 10% by weight, when the total amount of the spice mix consisting of 3 to 7 types is taken as 100% by weight.

Uses of mixed spices include spices for curry, or spices for various masalas such as garam masala. Spices for curry include at least coriander, cumin, and turmeric, preferably pepper, more preferably red chili pepper, even more preferably mandarin, and most preferably fenugreek. Spices for garam masala include at least coriander, cumin, and cardamom, preferably red chili pepper, more preferably pepper, and most preferably cloves.

The mixed spice of the present invention may be, but is not limited to, a dried product or a dried powder of a spice that has been roasted. For example, the roasting can be carried out using a frying pan, a large pot, or a general heating machine such as an oven, a roaster, or a sand rotary roaster that can be roasted over an open flame without adding moisture. The roasting temperature is, but is not particularly limited to, 80 to 230°C, preferably 100 to 200°C, and more preferably 110 to 180°C. The roasting time is, but is not particularly limited to, 0.5 to 60 minutes, preferably 1 to 45 minutes, and more preferably 3 to 30 minutes. The moisture content can be reduced by roasting, but the active ingredient having the effect of inhibiting nitric oxide production is not differentiated. On the other hand, the ingredient that reduces the survival rate of cells can also be reduced.
The roasting may be carried out in a state of a mixed spice obtained by mixing the spices, or each spice may be roasted and then mixed to obtain a roasted mixed spice.

(coriander)
Coriander is an annual plant of the Apiaceae family native to the eastern Mediterranean region. It has been used as food since ancient times, grows to a height of about 25 cm, and has a unique fragrance in its leaves and stems. The scent of the ripe fruit is similar to that of lemon. The leaves are eaten raw as cilantro, but they are also dried and used as a spice. The dried fruit is also used as a spice. The coriander used in the mixed spice is the dried fruit.

(cumin)
Cumin (Cuminum cyminum) is an annual or biennial herb of the Apiaceae family native to the eastern Mediterranean coast. It grows to a height of 20-40 cm, and is hairless throughout the plant. The petiole is short, about 1 cm long, and has a needle-shaped sheath. The leaves are long and needle-shaped, and are pinnately bilobed. The flowers are umbrella-shaped, with a diameter of 2-3 cm. The petals are pink or white. The petals are oblong, with a slight chip at the tip. The seeds are oblong, narrow at both ends, about 6 mm long and 1.5 mm wide, and covered entirely with white bristles. They flower in April, and produce seeds in May. Cumin seeds are generally recognized as seeds, but in botanical terms, they are fruits. These cumin seeds are often used as a spice.

(turmeric)
Turmeric is a perennial plant of the ginger family native to India, also known as Curcuma longa. The rhizomes are boiled, dried for about two weeks, and crushed into small pieces for use as a spice.
Although not limited to, it is presumed that the mixed spice used in the present invention can suppress harmful effects on cells by including turmeric. However, the present invention is not limited by this presumption.

(Mandarin)
Also known as chenpi, it is a spice made from the dried peel of mandarin oranges (Unshu mandarins) of the Rutaceae family. Mandarin oranges are citrus fruits of the genus Citrus, and are evergreen shrubs that bear white flowers and fruit from autumn to winter.

(Fenugreek)
Fenugreek is an annual plant of the Fabaceae family native to the Mediterranean region. It grows to about 60 cm while branching, and produces yellow or white flowers followed by elongated legumes. The seeds are used as a spice.

(pepper)
Pepper, whose Japanese name is kosho, is a spice made from the fruit of a climbing plant in the Piperaceae family. Depending on the drying method, there are black pepper, white pepper, etc.
Black pepper is made by drying unripe green fruits from pepper plants for a long time with the skin on, causing them to turn black. White pepper is made by harvesting fully ripe red fruits, drying them, soaking them in water, and then peeling off the softened skin. Pepper (Piper nigrum) is a vine plant of the Piperaceae genus native to India. It is produced in India, Indonesia, Malaysia, Vietnam, Sri Lanka, Brazil, Cambodia, and other countries.

(Red pepper)
Red chili peppers are plants of the Capsicum genus of the Solanaceae family native to Central and South America, and their fruits are used as spices. Unripe green chili peppers are called green chili peppers, and ripe red ones are called red chili peppers.

The present invention will be described in detail below with reference to examples, but these are not intended to limit the scope of the present invention.

Example 1
In this example, the inhibitory effects of water extracts and hot water extracts of mixed spices including coriander, cumin, turmeric, mandarin, fenugreek, black pepper, and red chili pepper on nitric oxide production and on TNF-α production were examined.
A spice mix was prepared by mixing coriander (20 wt%), cumin (10 wt%), turmeric (30 wt%), mandarin (20 wt%), fenugreek (15 wt%), black pepper (3 wt%), and red chili pepper (2 wt%).
Ten times the amount of distilled water (200 g) was added to 20 g of the mixed spice and mixed. The mixture was stirred at 4°C for 12 hours using a stirrer. The extract was centrifuged at 3200 rpm for 10 minutes. The supernatant was collected and suction filtered through a filter with a maximum pore size of 20 to 25 μm. The resulting supernatant was freeze-dried to obtain a dried water extract.

20 g of mixed spice was added to 10 times the amount of distilled water (200 g) and mixed. The mixture was stirred at 95°C for 1 hour using a stirrer. The extract was centrifuged at 3200 rpm for 10 minutes. The supernatant was collected and suction filtered through a filter with a maximum pore size of 20 to 25 μm. The resulting supernatant was freeze-dried to obtain a dried hot water extract.

The effects of the dried water extract and the dried hot water extract on suppressing NO production in macrophages were examined.
Macrophage-like cell line (RAW264.7) subcultured in 10% FBS-DMEM medium was seeded on a 96-well plate at a cell density of 2 x ¹⁰⁵ cells/well, and cultured for 20 hours at 37°C in a 5% _CO2 incubator to allow the cells to settle. Each sample was added at a concentration of 0.008 wt%, 0.04 wt%, or 0.2 wt%. In addition, bacterial toxin Lipopolysaccharides (LPS) from E. coli O26:B6 was added at a concentration of 100 μg/mL to stimulate iNOS (inducible nitric oxide synthase) in RAW264.7. Cultured for 24 hours at 37°C in a 5% _CO2 incubator.
The amount of NO production was analyzed by collecting the culture medium and measuring the amount of nitrite (NO ²⁻ ), a decomposition product of nitric oxide (NO ⁻ ), in the solution using a Griess Reagent System (Promega).
After the end of the culture, the viability of the cells on the plate was measured using an MTT Cell Viability Assay Kit (Biotium).
As shown in Figure 1(A), both the water extract and the hot water extract dose-dependently inhibited the production of nitric oxide and also improved cell viability.

The effects of the dried water extract and the dried hot water extract thus obtained on suppressing TNF-α production were examined.
Macrophage-like cell line (RAW264.7) subcultured in 10% FBS-DMEM medium was seeded on a 96-well plate at a cell density of 2 x ¹⁰⁵ cells/well, and cultured for 20 hours at 37°C in a 5% _CO2 incubator to allow the cells to settle. Each sample was added at a concentration of 0.008 wt%, 0.04 wt%, or 0.2 wt%. In addition, bacterial toxin Lipopolysaccharides (LPS) from E. coli O26:B6 was added at a concentration of 100 μg/mL to stimulate the cytokine cascade in RAW264.7. Culture was performed for 6 hours at 37°C in a 5% _CO2 incubator.
The amount of TNF-α produced was determined by collecting the culture medium and measuring the TNF-α concentration in the culture medium using a TNF alpha Mouse Uncoated ELISA Kit (Invitrogen).
As shown in FIG. 1(B), both the water extract and the hot water extract suppressed the production of TNF-α.

Example 2
In this example, the effects of suppressing nitric oxide production and suppressing TNF-α production of the water extract and hot water extract of curry powder as mixed spices were examined. Red can curry powder (S&B) was used as the curry powder. It contains coriander, cumin, turmeric, fenugreek, pepper, red chili pepper, and dried tangerine peel. The mixed spices in the red can curry powder are roasted at 100°C or higher.
The procedure of Example 1 was repeated, except that red can curry powder was used instead of the mixed spice of Example 1, to obtain a dried water extract and a dried hot water extract, and the inhibitory effect on NO production and TNF-α production were examined. As shown in Figure 2(A), both the water extract and the hot water extract dose-dependently inhibited the production of nitric oxide. Also, as shown in Figure 2(B), both the water extract and the hot water extract inhibited the production of TNF-α.

《Reference example 1》
In this Reference Example, the inhibitory effect of a water extract and a hot water extract of cumin on nitric oxide production was examined.
The procedure of Example 1 was repeated, except that cumin was used instead of the mixed spice, to obtain a dried water extract and a dried hot water extract, and the inhibitory effect on NO production was examined. However, the inhibition of TNF-α production was not examined.
As shown in Figure 3, both the water extract and the hot water extract dose-dependently inhibited the production of nitric oxide, and the addition of 0.2 wt% slightly decreased the cell viability.

《Reference example 2》
In this Reference Example, the inhibitory effect of a water extract and a hot water extract of fenugreek on nitric oxide production was examined.
The procedure of Reference Example 1 was repeated, except that fenugreek was used instead of cumin, to obtain a dried water extract and a dried hot water extract, and the inhibitory effect on NO production was examined.
As shown in Figure 4, both the water extract and the hot water extract suppressed the production of nitric oxide. The addition of 0.2 wt% slightly decreased the cell viability.

《Reference example 3》
In this Reference Example, the inhibitory effect of a water extract and a hot water extract of red pepper on nitric oxide production was examined.
The procedure of Reference Example 1 was repeated, except that red pepper was used instead of cumin, to obtain a dried water extract and a dried hot water extract, and the inhibitory effect on NO production was examined.
As shown in Figure 5, both the water extract and the hot water extract dose-dependently inhibited the production of nitric oxide, and the addition of 0.2 wt% reduced the cell viability.

The nitric oxide production inhibitor and food composition for inhibiting nitric oxide production of the present invention can suppress inflammation.

Claims (5)

A nitric oxide production inhibitor comprising a water extract of mixed spices (excluding extracts using an aqueous solution containing 50% or more by volume of ethanol) , the mixed spices including roasted coriander, cumin, turmeric, mandarin, fenugreek, pepper, and red chili pepper;
An anti-inflammatory, nitric oxide production inhibitor. The nitric oxide production inhibitor according to claim 1, wherein the mixed spice is a mixed spice for curry. A food composition for inhibiting nitric oxide production, comprising a water extract of mixed spices (excluding extracts using an aqueous solution containing 50% or more by volume of ethanol) , the mixed spices including roasted coriander, cumin, turmeric, mandarin, fenugreek, pepper, and red chili pepper;
A food composition for inhibiting nitric oxide production and for anti-inflammatory purposes. The food composition for inhibiting nitric oxide production according to claim 3, wherein the mixed spice is a mixed spice for curry. A mixed spice containing roasted coriander, cumin, turmeric, mandarin, fenugreek, pepper, and red chili pepper, the mixed spice being used in the preparation of the nitric oxide production inhibitor of claim 1.