| abstract |
(57) [Summary] [Object] To provide a food with improved stability of astragalin, which is a main flavonoid contained in persimmon leaf extract. [Constitution] One or more sugar alcohols selected from the group consisting of lactitol, mannitol, palatinit and maltitol are blended into a persimmon leaf extract. In addition, one or more selected from the group consisting of lemon, menthol, peppermint, and spearmint flavors are blended. |