STABLE EMULSION-FORM ROBORANT COMPOSITIONS

Abstract: Compositions containing natural active ingredients for maintaining and improving the resistance capability of the organism, characterized by a stable emulsion form. The compositions of the invention contain as active ingredient garlic oil, carrot-grist, parsley green-grist, powdered egg-yolk, mistletoe sprout-decoction and hawthorn fruit-decoction, optionally together with other biological materials of natural origin. The compositions of the invention are prepared by the usual emulsifying methods.

Description: Stable emulsion-form roborant compositions STABLE EMULSION-FORM ROBORANT COMPOSITIONS CONTAINING NATURA ACTIVE INGREDIENTS FOR MAINTAINING AND IMPROVING THE RESISTA CAPABILITY OF THE ORGANISM AND PROCESS FOR PREPARING SAME Field of the invention The invention relates to stable emulsion-form roboran compositions containing solely natural active ingredients, for maintaining and improving the resistance capabi l ity of the organism as wel l as to a process for preparing these compos i t i ons . The compositions of the invention consist of an oi ly phase containing oi ls of plant and/or animal origin and an o i I - iπrmi sc i b I e aqueous phase. From these two phases, a stable emulsion is formed in a known manner, suitably by ultrasonic dispersing. The emulsion is then formulated suitably to hard gelatine capsules. Background of the invention It has been known for a long time that the extracts of several parts of the plants and animals as wel l as biological materials produced by their individual organs are capable to exert a beneficial effect on the human and animal organism. A part of these extracts show a we I I - -confinable action on e.g. the cardiovascular and digestive system or on defined sections thereof. These extracts frequently contain biological ly active substances possessing ill ______ a hi hly strong effect in a very low dose, however, together with an intense and inconvenient odour and/or taste, whereby their consumption is unpleasant. Frequently, syrups or teas are prepared from these valuable biological, particul ly vegetable materials, then flavoured and sweetened. These preparations are much more readi ly consumed by men accepting a treatment of such type rather than medicaments containing a particular synthetic chemical active ingredient for maintaining their general stat ' e of health and condition. In the last years a more and more diversified col lec- tion of these compositions is avai lable for men favouring a natural method of treatment. In these compositions a high number of ingredients occur ' from plants. used in the- cul inary 'housekeeping up to the extracts of feral plant parts. Several various methods have hitherto been tried to introduce ' compositions based on natural substances to the human organ i sm.There are known drops, drinks, tablets-, capsules as wel l as creams and ointments for external treat¬ ment . From the considered plants, the garl ic is predominant- ly being used. The beneficial effect of garl ic had been re¬ cognized many thousands of years ago equal ly in India, China and Egypt. At that time, the usefulness of the garl ic was proven for the man by the practical experience; at present, however, the multidirectional effects of the garl ic on the human and animal organism are supported by a number of scientific results. Among its actions, the cardiovasc lar effects such as the platelet aggregation inhibiting effect, the decrease in the blood l ipid level and a mi ld ant i hyper ten effect are very important. Several scientists also supported the effect on the digestive system of the garl ic which is manifested among others in an antibacterial action. ■ The garl ic plays an important role as an aromatizing and odourizing agent in a number of foods and thus, it has gained an extraordinary popularity. However, much men are discouraged from a regular use of the garl ic because of its intense odour. Namel y, the intense odour of the garl ic persist ing even after eat ing is very disturbing. In order to abol ish this characteristic odour in some way, several efforts were made for the preparat ion of composit ions contain- i ng a garl ic extract with the valuable substances of the garl ic but wi thout any characteristic odour. In the publ ished Japanese patent appl icat ion No. 59-044 318 an odour less composition is described, wherein the garl ic oi l is included in " -eye I odext r i π . A simi lar dissolving of the problem is described for a veterinary use in an other publ ished Japanese patent appl ication No. 58-021 620, according to which the gar l ic oi l is gradual¬ ly released from the prepared composi tion under the effect of the amylase enzyme present in the gas ro- i ntes t i na I tract in such a way that the φ -eye I odext r i n is subjected to a gradual enz-ymat ic decomposition. However, only the un¬ pleasant odour of the gar l ic is el iminated by this composi¬ tion. Other composi tions are al so known, wherein the garl ic oi l is mixed with other act ive ingredients of plant origin. According to the publ ished Japanese patent appl icat ion No. 58-029 712, the garl ic extract is mixed with the extract of ginseng root. Thus, in addit ion to the known effects of the garl ic extract, the tonicizing action of the ginseng root extract al so becomes val id. In the publ ished Japanese patent appl ication No. 53-118 557 a composit ion i s ' descr i bed , wherein ascorbic acid is added to the garl ic extract and thus, the individual effects of the active ingredients appear in the thus-obtained composition. In the last years, a number of effects of the gar l ic have been proved by the modern pharmacology which had been known in the popular medicine and are connected wi th the ingredients of the gar l ic. Characterist ic and detected compoun are al l icin, methyl al lyl trisul fide, dial I y I disul fide and an important amount of adenosine. In addition to the previously known antibacterial and antimycotic effects, the highest practical importance of the garl ic extracts consists in the ant i atherosc I erot i c efficiency. These extracts influence the blood l ipid composition, the platelet aggregation and the serum cholester level ..The platelet aggregation inhibiting action is due to the adenosine /Therap i ewoche 3_3, 2474 (1983) ; J. Nuclear. Agric. " Bio I . 1_2, 33 (1983)/. . The occu.rraπce of cardiovascular diseases is much lower on such regions, where the garl ic is regularly consumed /Biomed. Biochim. Acta 43_, 335 (1984)/. The f i br ino I i c activity is significantly enhanced by the garl ic o i J, in the case of patients having suffered from a myocardial infarction. No harmful side-effect was observed during an intense garl ic cure lasting three months /Atherosclerosis 28, 155 (1977)/. The ant i -aggregat i on effect of the garl ic extract can amcng other reasons be explained in such a way that, on a regular taking, the thr omboxane biosynthesis is decreas- ed by about 13 to 18 % /Prostag I andi ns , Leukotrienes and Medicine 1J3, 227 (1984)/. Both the systol ic and diastol -Jc blood pressure of dogs are lowered by an aqueous extract of the garl ic /J. Pakistan Med. Assoc. , 237 (1982)/. In the case of the garl ic as wel l as other oi l-contai ing plants, the level of the biological ly important oi ls is as high ' that severe biological effects could occur if these extracts after the extraction were used in a pure state and without any di lution in an amount corresponding to the volume capacity (250 to 400 mg)of an average hard gelatine capsule. It was concluded from this consideration that the specific (particular) oi l content of each dose unit should be maintained at such a level that it remains within the biological ly acceptable l imits, whereas the other part of the oi ly phase should be fi l led up with a biological ly inert or less effective oi l such as e.g. wheat germ oi l , sunflower oi l , rape-seed oi l , s I i ve oi l or soybeam oi l . Detai led disclosure of the invention The aim of the invention is to develop compositions containing only natural active ingredients for maintaining and improving the resistance capabi l ity of the organism, which contain beneficial , biological ly advantageous oi ls, wherein the actions of the active ingredients are synergestic, It has been found that, for this purpose, an emulsion- --form composition can be used, which contains as biological ly active component garl ic oi l , car ot-grist, parsley green- -grist, powdered egg-yolk, mistletoe sprout-decoct i on and hawthorn fruit-decoction, optional ly together with other biological ly active ingredients of natural origin. The total active ingredient content of the compos.i- t'on according to the invention suitably amounts to 50 to 70 % by mass, however, it may also be higher or less. In addition to the active ingredients, the composi¬ tions of the invention conceivably may contain biological ly inert carriers forming the oi ly or aqueous phase as wel l as additives used in the food industry. Within the total active ingredient content, the distribution of the above-mentioned six essential active ingredients (as calculated for the total mass) is as fol lows. 60 to 75 % by mass of garl ic oi l (dehydrated, prepared in a known manner) ; 5 to 10 % by mass of carrot-grist (air-dry, with a water content of 4 to 5 %) ; 17 to 20 % by mass of parsley green-grist (air-dry) ; 12 to 15 % by mass of powdered egg-yolk (air-dry); 16 to 20 % by mass of an aqueous mistletoe sprout- -decoction with a dry material content of 3 to 8 % ; and 10 to 20 % by mass of an aqueous hawthorn fruit- -decoction with a dry material content of 2 to 10 %. The oi ls of plant and animal origin are sensitive to oxidation and rancidity. The usefulness of these compounds is diminished by the autoox idat ion ; thus, it is preferable to add an antioxidant ' to the compositions for the prevention of becoming rancid. Most pr-eferably, on the preparation of the oi ly phase " , natural substances are employed which contain an antioxidant such as wheat germ oi l or soybean oi l having a wel l-known, high tocopherol content. In the compositions of the invent ion, the ratio of the aqueous phase to the oi ly phase is 20 to 30 % related to 20 to 80 %; this ratio depends upon the nature of the used oi ls of plant and/or animal origin. In the compositions of the invention, the aqueous phases are preferably solutions which are obtained during the working-up of "plant organs, thus they are rich of mineral salts, tra.ce elements and vitamins. In the compositions according to the i.πvention, garl i oil is used in the oi ly phase which, as mentioned above, possesses an anti-bacterial effect and an advantageous action in the prevention of cardiovascular diseases. The dried carrot-grist improves the vitamin supply of the organism; the egg-yolk enhances the mental capacity, improves the condition of the body and as a consequence of its vitamin content, it has a syπergistic effect together with the carrot on the development of an adequate vitamin A level of the organism and in the household of the organism concerni the level of the fat-soluble vitamins. The parsley green- -powder in itself contains the water-solu le vitamin fami ly and is synergistic with the effect of the garl ic oi l In the digestive system as wel l as with the intestinal function- -stimulating and gastric ju i ce- i ncreas i ng action thereof. The hawthorn fruit-decoction potentiates the cardio¬ vascular actions of the garl ic and in itself shows an atherosclerosis-preventing action as wel l as it presents a source of the vitamins B and C. The mistletoe sprout-decoction in itself has a beneficial effect in preventing the development, of a harmful cel l p'ro I i ferat i on ; its heart function-stimulating effect is reinforced by the hawthorn fru i t -decoct i on . According to the process of the invention, the previously prepared aqueous and oi ly solutions of the active components are mixed and. the thus-obtained mixture is transformed to a stable emulsion in a known manner. The formation of a stable emulsion can be accompl ished by using proper additives such as emu I s i on . stab i I i z i ng agents; however, when the emulsion is prepared in a physical way, i .e. by ultrasonic dispersing, a stable emulsion can also be obtained without adding any chemical additive. The compositions and the pcocess of the invention are i I lustrated in detai t by the aid of the fol lowing non- - I imi t i ng E.xamp I e . Examp I e For the preparation of 1000g. of- an emulsion, the fol lowing components are used: Components g. Dehydrated garl ic oi l 440 Dried carrot-grist 20 Wheat germ o i I 120 Propol is, 12 % ethanol ic solution 2,8 Egg-yolk (powdered) 80 Cod I i ver oi l 20 Mistletoe sprout -decoct i on (with a dry material content of 5 %) 40 Hawthorn fru i t-decoct i on (with a dry • material " content of 5 %) 40 Camomi le flower-decoction (with a dry material content of 8 %) 52 Parsley green (dried, powdered) 40 Lion's toot -decoction (with a dry material content of 6 %) 40 Components g.. Grape-seed oi l 20 Di I 1-seed oi l 20 Thyme-decoction (with a dry material content of 6 %) 40 Lavender flower-decoction 20 The above components are mixed, then emulsified by using an ultrasound of 20 to 25 kHz with 100 Watt/dm 3 output density and the thus-obtained stable emulsion is fi l led in the usual manner in an amount of 250 mg. each into gelatine capsu I es . The useful dose is dai ly 3 times one of the thus- -obtained capsules each.

Claims: We c l a im : ■ 1. A composition containing natural active ingredients for maintaining and improving the resistance capabi l ity of the organism, which comprises as active ingredient garl ic oi l , carrot-gr i st , parsley green-grist, powdered egg-yolk, mistletoe sprout -decoct i on and hawthorn fruit-decoction, optional ly together with other biological materials of natural origin, in the form of a stable emulsion. 2. A composition as claimed in claim 1, which comprises a total active ingredient content of 50 to 70 % by mass . 3. A composition as claimed in claim 1 or claim 2, which comprises as individual active ingredients 60 to 75 % by mass of garl ic oi l , 5 to 10 % by mass of dried carrot-gr i st , 7 to 20 % by mass of dry parsley green-grist, 12 to 25 % by mass of powdered egg-yolk, 6 to 20 % by mass of an aqueous mistletoe sprout- -decoction with a dry material content of 3 to 8 % by mass and 10 to 20 % by mass of an aqueous hawthorn fruit- ' -decoction with a dry material content of 2 to 10 % by mass as calculated for the total active ingredient content. 4. A composition as claimed in any one of the claims 1 to 3, c h a r ac t e r i z e d b y a ratio of 20 to 30 % of the aqueous phase and 70 to 80 %, respectively of the oi ly phase . 5. A process for the preparation of a composition claimed in any one of claims 1 to 4, which comprises mixing the aqueous and oi ly phase and then forming a stable emulsion in a known way. 6. A process as claimed in claim 5, which comprises forming the emulsion by using chemical stabi l-izing agents or u I trasound .

Inventors: DOROGI GABOR, DUSCHANEK VALERIA, GASPAR ISTVAN, NAGY LASZLO, TAKACS JANOS, DOROGI, GABOR, DUSCHANEK, VALERIA, GASPAR, ISTVAN, NAGY, LASZLO, TAKACS, JANOS
Applicants: SKALA BUDAPEST KERESKEDELMI LE, SKALA BUDAPEST KERESKEDELMI LEANYVALLALAT
Application year: 1987
Main classification: A61K35
IPC codes: A23L1, A61K35, A61K36