Amorepacific Corporation

Lee, Sang Jun

Jin Oh Chung

Bum Jin Lee

Il Young Kwack

Yu Jin Oh

Sang Jun Lee

Jun Cheol Cho

Kye Ho Shin

Se Jin You

Tae Hun Park

Dae Bang Seo

Wan Gi Kim

Hyun Jung Shin

Su Kyung Kim

Young Kyung Kim

Chan Su Rha

Han Bit Kim

Tae Ryong Lee

Ji Eun Lee

Song Seok Shin

Se Jin Yoo

Soon Mi Shim

Seung Hun Kim

Sang Jae Lee

Se Jong Yoo

Jeong Kee Kim

Kyung Hee Suh

Jae Hwan Chung

Tae-Hun Park

Eun Hye Choi

Jeong Ah Hwang

Sang Ryun Yim

Da Yeon Lee

The present invention relates to an enhancer for catechin uptake enhancer in enterocytes, wherein, by mixing a green tea extract containing catechin as an active ingredient, aextract, and an onion extract at a proper ratio, the stability in the digestive organ can be improved and, eventually, the catechin uptake in enterocytes can be enhanced.

Enhancer for catechin uptake in enterocytes

Disclosed is a catechin bioavailability enhancer comprising cyclodextrin as an active ingredient. Further, disclosed is a composition comprising a catechin bioavailability enhancer comprising catechin and cyclodextrin. The composition disclosed in the present specification may improve the stability of catechin which has significantly low intestinal absorption rate, and thus may improve bioaccessibility, intestinal transport rate and bioavailability of catechin. Accordingly, the improved bioavailability may further increase the effects of catechin such as the effects of reducing weight and body fat, anti-oxidative effects and anti-aging effects. The composition disclosed in the present specification having the abovementioned characteristics can be effectively used in the fields of food or pharmacy.

Catechin bioavailability enhancer comprising cyclodextrin

The present invention provides a preparation method of tea water comprising the following steps of: inactivating enzymes of raw tea leaves and juicing the tea leaves to obtain a tea juice; and removing ions of the tea juice obtained from the previous step to obtain tea water. In addition, the present invention provides tea water obtained by removing ions from a tea juice of raw tea leaves of which enzymes are inactivated. Skin-stimulating components are reduced in the tea water.

Preparation method of tea water, and tea water obtained thereby

Disclosed are a fermented tea obtained by inoculating tea with a microbial strain derived from fermented soybean sauce, and a method for producing the fermented tea. The fermented tea has superior taste and aroma, exhibits an outstanding improving effect on blood circulation and alleviating effect on cold hands and feet, and can be used various ways in the field of health foods or medical products.

Composition for improving blood circulation and alleviating cold hands and feet, containing fermented tea extract

Disclosed are novelstrains as well as a composition containing the novelstrains or a culture thereof.

[object Object]

Disclosed is a composition for preventing or improving metabolic syndrome, including a tea plant leaf extract, a tea plant flower extract and a tea plant seed extract as active ingredients.

Composition for preventing or improving metabolic syndrome comprising tea plant leaf, flower and seed extract

Disclosed is a method for manufacturing fermented tea having superior flavor usingsp. strains isolated from Korean traditional fermented foods.

The present invention relates to a method for preparing flavored teas by using wood, and flavored teas prepared thereby. More specifically, the present invention relates to a preparation method of flavored teas with excellent palatability and flavors in which the method uses natural wood along with the appropriate flavoring time and temperature settings, and flavored teas prepared thereby.

Method of flavoring teas using wood, and flavored teas prepared thereby

Growing community of inventors

Yongin-si, South Korea

Jin Oh Chung