http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004267193-A

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1ee58c9a43b155af4d74c9c980c67d30
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
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filingDate 2003-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2cee46e025814fda965e965b3281196a
publicationDate 2004-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2004267193-A
titleOfInvention Health food containing lactic acid fermentation product, blue heart oolong tea leaf powder and blue heart oolong tea leaf extract
abstract The present invention provides a health food which has high absorption efficiency, is easy to eat and drink, and has an improved antiallergic function. SOLUTION: The present invention provides a health food in which the absorption efficiency is enhanced by combining a blue heart oolong tea leaf powder or a blue heart oolong tea leaf extract with a lactic acid fermentation product, which is easy to eat and drink, and has an antiallergic function synergistically improved. [Effect] The present invention enhances the absorption efficiency of 3-O-methylgally-epigallocatechin and 4-O-methylgally-epigallocatechin by combining blue heart Oolong tea leaf powder or blue heart Oolong tea leaf extract with a lactic acid fermentation product, and is used for eating and drinking. It is possible to provide a health food which is easily improved in anti-allergic function.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107361135-A
priorityDate 2003-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 22.