http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015065928-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a172fc7b11ca8bd4851d741fd3cddcfe http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_aa165b5e37640b50d4e077451680e6ed |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-896 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P9-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-97 |
| filingDate | 2013-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c31cd008efc8fac890976c368f66ecdc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ab4233699e1364e1849422264771027 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1792d4bc2e5c8da60c697c2ab088bcb5 |
| publicationDate | 2015-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015065928-A |
| titleOfInvention | Processed garlic extract containing a high content of sulfur-containing garlic components and method for producing the same, pharmaceuticals, foods, beverages and cosmetics containing the same |
| abstract | The present invention relates to a sulfur-containing garlic component from processed garlic in which each component of 3-methyl-1,4-thiazan-5-carboxylic acid-1-oxide and / or S-2-propenylcysteine is accumulated at a high concentration. A process for producing a processed garlic extract suitable for use in pharmaceuticals, foods and drinks, cosmetics, etc., which efficiently contains high-concentration in a high concentration without going through unnecessary steps. Raw garlic that has been stored at low temperature after harvesting and awakened from dormancy is stored in a temperature range of 45 to 65 ° C. for 1 to 2 weeks, and 3-methyl-1,4-thiazan-5 is stored in the garlic. -Extracted from processed garlic in which high concentrations of carboxylic acid-1-oxide and / or S-2-propenylcysteine are accumulated using water, and those obtained by removing insolubles in the extract. Manufacturing method of processed garlic extract containing sulfur garlic component at high concentration and its application to medicines, foods and drinks (including beauty and health-oriented foods), cosmetics and other external preparations. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017197688-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019515954-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11090257-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020065462-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023038170-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017088549-A |
| priorityDate | 2013-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 1418.