Kikkoman's composition may prevent arteriosclerosis
derived from grape seed extract, and an isoflavones from soy sauce
cake extract, to be incorporated into food.
This week, the Japanese sauce and seasonings company Kikkoman Corporation received a US patent for a proanthocyanidin derived from grape seed extract, and an isoflavones from soy sauce cake extract, to be incorporated into food. According to Kikkoman, when combined, they provide an anti-arteriosclerotic composition that is effective in small amounts. Prevention of arteriosclerosis by flavonoids has been attracting attention. Pro-anthocyanidins were found to have an inhibitory effect on arteriosclerosis. However, since there is a limit of absorption of pro-anthocyanidins from the intestinal canal, the effects obtained from pro-anthocyanidins, even if ingested in a large quantity, are limited. However, isoflavones have dose-dependent effects when ingested alone, but fail to produce a sufficient effect unless taken in a large amount. Researchers found that the combination of a pro-anthocyanidin and an isoflavone as active ingredients works in synergy to provide anti-arteriosclerotic benefits. According to researchers, even in small quantity, the compound is effective.
