COMPOSITION FOR IMPROVING MILD COGNITIVE IMPAIRMENT, AND METHOD FOR IMPROVING MILD COGNITIVE IMPAIRMENT USING THE COMPOSITION

To provide a composition having imidazole dipeptide which is effective for improving mild cognitive impairment as a main component.SOLUTION: A composition for improving mild cognitive impairment which has imidazole dipeptide separated and purified from chicken meat extract or salmon extract as a mai...

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Bibliographische Detailangaben
Hauptverfasser:	HISATSUNE TATSUHIRO, YANAGIUCHI NOBUYA, SHIOTANI SHIGENOBU, SATO KENICHIRO, MASUOKA NOBUTAKA
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	CHEMISTRY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY ORGANIC CHEMISTRY PEPTIDES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	To provide a composition having imidazole dipeptide which is effective for improving mild cognitive impairment as a main component.SOLUTION: A composition for improving mild cognitive impairment which has imidazole dipeptide separated and purified from chicken meat extract or salmon extract as a main component, in which the imidazole dipeptide does not contain organism-derived impurity, 75% or more is anserine in the case of imidazole dipeptide derived from the chicken meat extract, and 95% or more is anserine in the case of imidazole dipeptide derived from the salmon extract.SELECTED DRAWING: Figure 1 【課題】軽度認知障害の改善に有効なイミダゾールジペプチドを主成分とする組成物を提供する。【解決手段】鶏肉エキスまたは鮭エキスから分離精製されたイミダゾールジペプチドを主成分とする軽度認知障害改善用組成物であって、前記イミダゾールジペプチドは生体由来不純物を含有せず、鶏肉エキス由来のイミダゾールジペプチドの場合は７５％以上がアンセリンであり、鮭エキス由来のイミダゾールジペプチドの場合は９５％以上がアンセリンである。【選択図】図１