NEUTRAL FAT ABSORPTION INHIBITOR COMPRISING CONCENTRATED RED WINE ESSENCE AS EFFECTIVE INGREDIENT

摘要

PROBLEM TO BE SOLVED: To provide a neutral fat absorption inhibitor containing concentrated red wine essence that is excellent in neutral fat absorption-inhibiting activity and palatability, and a food and drink composition that is excellent in neutral fat absorption-inhibiting activity and palatability using the neutral fat absorption inhibitor.;SOLUTION: The neutral fat absorption inhibitor excellent in neutral fat absorption-inhibiting activity and palatability contains as an effective ingredient concentrated red wine essence that is obtained by concentrating red wine by at least 8 times and has an essence content of at least 15% W/V. After concentration of the red wine, the concentrated red wine essence as the effective ingredient of the neutral fat absorption inhibitor contains polyphenol derived from red wine in an amount of at least 5 g/L and less than 40 g/L in terms of the total polyphenol. Preferably, the concentrated red wine is adjusted so that the resveratrol content thereof is 0.8-1,000 mg/L and that the alcohol content thereof is 0.01-20 g/L.;COPYRIGHT: (C)2011,JPO&INPIT