http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004018512-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b43aead5e8105aca09598689ed2a2737 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P25-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P43-00 |
| filingDate | 2002-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d1ebe42dcb513fd9e66629ee2db7552 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f01585781007bf4c28dd0d6af33d74f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5cc5ee5a46ffe05bc8729bf6399624ca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43da35a4531b811a4b3264437a021c4e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff494fdc0e2307218e8a338b0a19d2bc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd7c7a0d10790c1c2a6efffd3c6a7401 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d622e4b5a16d575b0ec4b6c255b03da http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a54d1ee8f837de68b6cf062258fe7d3e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3d2b8e844801ed67b72b7af853d65d5a |
| publicationDate | 2004-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2004018512-A |
| titleOfInvention | Coolability improving composition and use of processed cocoa beans for production of coolability improving composition |
| abstract | Kind Code: A1 Abstract: Provided is a means for easily and safely improving the coldness that can be caused not only by blood flow disturbance but also by an autonomic nervous system malfunction including a decrease in the function of nerves that sense temperature existing in the skin. The purpose is to: The composition for improving cooling performance is characterized by containing a processed cocoa bean. The processed cocoa bean has an excellent cooling property improving effect even compared to coffee, green tea and the like. In addition, cocoa bean-derived components are expected to improve blood flow disorders, for example, a vasodilatory effect and a diuretic effect thereby, and furthermore, iron, which is a nutrient that is effective for improving medium to long term coldness. It is also rich in magnesium and magnesium and is expected to reduce stress by stabilizing the mental state by relaxing effect, so processed cocoa beans are ideal not only by individual components but also as a whole It is thought that it exerts a remarkable cold improving effect. [Selection diagram] Fig. 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013237629-A |
| priorityDate | 2002-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.