A vegetable composition having blood enhancing properties

Details A vegetable composition having blood enhancing properties A vegetable composition having blood enhancing properties

A - Human Necessities

61

K

A61K 36/185 (2006.01) A23L 1/212 (2006.01) A23L 1/30 (2006.01) A61K 36/21 (2006.01) A61K 36/23 (2006.01) A61K 36/28 (2006.01) A61K 36/31 (2006.01) A61K 36/8945 (2006.01) A61P 39/06 (2006.01)

Patent

CA 2507987

A composition containing green and yellow vegetables (broccoli, spinach, parsley, komatsuna (Brassica campestris), Japanese radish leaf, etc.) and light-colored vegetables (lettuce, cabbage, celery, etc.) having: (1) an effect of inhibiting the formation of lipid peroxides in blood; (2) an effect of lowering blood TBARS level or inhibiting an increase in the TBARS level; (3), an effect of increasing vitamin E content in blood; (4) an effect of potentiating antioxidative activity in blood; (5) an effect of elevating blood TRAP level; (6) an effect of lowering active oxygen level in blood or inhibiting an increase in the active oxygen level in blood; (7) an effect of preventing or treating diabetic complications, and so on.

L'invention concerne une composition contenant des légumes verts et jaunes (brocolis, épinards, persil, komatsuna <= Brassica campestris >=, feuille de radis du Japon, etc.) et des légumes de couleurs claires (laitue, chou, céleri, etc.), qui a (1) une action inhibitrice de la formation de peroxydes lipidiques dans le sang ; (2) une action abaissant le niveau de TBARS du sang ou inhibant une augmentation de ce niveau ; (3) une action augmentant la teneur de la vitamine E dans le sang ; (4) une action renforçant l'activité antioxydante dans le sang ; (5) une action rehaussant le niveau de TRAP du sang ; (6) une action abaissant le niveau d'oxygène actif dans le sang ou inhibant une augmentation de ce niveau; (7) et une action de prévention ou de traitement de complications diabétiques, notamment.

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