http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016067300-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_268be9afa00cf55b5aa72b1612151ecb |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2014-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e0762ceaf451bbe74a8d6cc2c42c07a6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10324561a2aadcb8271e3aae3bd2a751 |
| publicationDate | 2016-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016067300-A |
| titleOfInvention | Beverage composition and method for producing beverage composition |
| abstract | Disclosed is a beverage composition that is excellent in dispersibility and dispersion stability of dispersed particles containing a curcumin compound and has improved the in vivo absorption efficiency of the curcumin compound when taken orally, and a beverage composition containing the curcumin compound. Provide a method. Dispersed particles containing a curcumin compound represented by the following general formula (I), a dispersion medium containing water, and gelatin of 10% by mass or more based on the total amount of the curcumin compound represented by the general formula (I) A beverage composition having a pH of 2.5 to 4.0 and a method for producing the beverage composition. In general formula (I), R1 and R2 each independently represents a methoxy group or a hydroxy group. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102030560-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018007633-A |
| priorityDate | 2014-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 157.