| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c8cd0ec56de92ea10d133f09521093d2 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P7-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K38-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P7-00 |
| filingDate |
2006-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af2204bfd4b8088372602645df22d552
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c7329f93f759e20e6e23b984a6ae1fc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a0e386ebcbca4d2507f31810890ce84 |
| publicationDate |
2008-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2008072968-A |
| titleOfInvention |
Heat stroke prevention beverage |
| abstract |
PROBLEM TO BE SOLVED: To provide a beverage capable of positively preventing heat stroke by suppressing an increase in deep body temperature. SOLUTION: An egg white peptide obtained by hydrolyzing egg white is contained in a beverage as an active ingredient. It is preferable to contain 100 to 1000 mg of the egg white peptide in 500 ml of the beverage. The egg white peptide is obtained by hydrolyzing egg white using one or more enzymes selected from papain, trypsin, protease derived from Aspergillus spp., Protease derived from Bacillus spp., And peptidase derived from Rhizopus spp. It is preferable that [Selection] Figure 3 |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011173817-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019065718-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2011126054-A1 |
| priorityDate |
2006-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |