The Function of the Next Generation of Polyphenol "Oligonol"
10.1625/jcam.5.163
- VernacularTitle:新世代のポリフェノール“Ｏｌｉｇｏｎｏｌ（オリゴノール）”の機能
- Author:
Takehito MIURA
;
Kentaro KITADATE
- Publication Type:Journal Article
- Keywords:
polyphenol;
proanthocyanidin;
anti-fatigue;
blood flow;
meatbolic syndrome;
cosmetic appearance
- From:Japanese Journal of Complementary and Alternative Medicine
2008;5(3):163-171
- CountryJapan
- Language:Japanese
-
Abstract:
Polyphenols are natural substances distributed widely in nature. They have various functions as well as an antioxidant activity, and are raw materials used commonly in food industry. Proanthocyanidins consist of catechin units. It is considered that the bioavailability would be low when orally administered because naturally available proanthocyanidins are high molecular weight resulting from polymerization. We developed a method for production of oligomeric proanthocyanidins from polymeric proanthocyanidins in collaboration with Faculty of Pharmaceutical, Nagasaki University. The method can be applicable to food process. The product produced through this method is named as “Oligonol”, which is superior to currently distributed polyphenols in in vivo antioxidant activities.
Oligonol is produced by oligomerizing proanthocyanidins derived from lychee fruit. The oligomerization mechanism is nucleophilic substitution of catechin monomers at the C-4 position of proanthocyanidins fragmentated under acidic condition. Oligomeric proanthocyanidins are available to be produced from any polymeric proanthocyanidins according to this method.
The safety of Oligonol was confirmed by various safety assessments, and a Phase I safety study in human has been conducted. Oligonol is also certified as NDI (New Dietary Ingredient) by US FDA. Oligonol possesses a predominant bioavailability when orally administered, and a lot of researches about improvement of blood flow, anti-fatigue, reduction of adipose and cosmetic appearance are vigorously underway.
