マツモト交商 Product Lineup

"Lactoserum(R)" transitioned from a pharmaceutical to a non-pharmaceutical classification in 2011, and subsequently, in 2017, it became permissible for use as a food ingredient aimed at managing uric acid levels. It is expected to promote uric acid excretion and adjust uric acid levels to an appropriate range by inhibiting the reabsorption of uric acid into the bloodstream in the kidneys. Additionally, in a trial involving continuous intake, a significant reduction in blood uric acid levels was observed with a daily intake of 200mg for two weeks. [Features] ■ Food ingredient derived from a former pharmaceutical component ■ Uric acid excretion promotion effect ■ Effectiveness confirmed with both single and long-term intake *For more details, please download the PDF or feel free to contact us.

• Food/beverage functional materials
• Other food and beverage ingredients

"Kinjin Wasabi Sulforaphane (R)" is a functional food ingredient that has the ability to improve certain aspects of cognitive function, such as judgment (the ability to process information accurately) and attention, for middle-aged and older individuals who do not have an exercise habit. In vitro tests confirmed that 6-MSITC promotes the elongation of dendrites in nerve cells. Synergistic effects on dendrite elongation and dopamine production were suggested in comparison with curcumin, DHA, and isolamnetin. Additionally, human clinical trials have shown improvements in information processing speed and attention function with a daily intake of 100mg for 8 weeks. [Test Details] ■ In Vitro Test - NGF (nerve growth factor) was added to PC-12 cells with each sample, and after 72 hours of culture, the elongation rate of cell processes and the amount of dopamine produced were analyzed. ■ Human Clinical Trial - Intake: Kinjin Wasabi Sulforaphane (R) 100mg - Analysis Group: Individuals without an exercise habit (those who do not engage in regular exercise of at least 30 minutes, twice a week) - Subjects: 37 individuals (18 in the placebo group, 19 in the test food group), aged 45 to 68 *For more details, please download the PDF or feel free to contact us.

• Food/beverage functional materials