Claims
- 1. A food composition which comprises a food containing a fat and an amount of an antioxidant composition of matter which is a water soluble extract from plant tissue which is capable of inhibiting the oxidation of the fat said extract having at least two distinct fractions chromatographically separable therefrom and being capable of being absorbed through the skin and lowering the peroxide level of the skin, said plant being selected from the group consisting of Spinacia, Trifolium, Medicago, Nicotiniana, Penicillaria, Zea, and Allium.
- 2. A food composition as defined in claim 1, wherein the plant is a Spinacia.
- 3. A food composition as defined in claim 2, wherein said water soluble extract from plant tissue is an orange fraction that is chromatographically separated from the supernatant obtained by aqueous extraction of said plant tissue using dextran that was cross-linked with epichlorohydrin and having a pore size of 50-150 .mu.m as the packing for the chromatographic column.
- 4. A food composition as defined in claim 2, wherein said water soluble extract from plant tissue is a brown fraction that is chromatographically separated from the supernatant obtained by aqueous extraction of said plant tissue using dextran that was cross-linked with epichlorohydrin and having a pore size of 40-120 um as the packing for the chromatographic column.
- 5. A food composition as defined in claim 2, wherein said water soluble extract from plant tissue is a yellow fraction that is chromatographically separated form the supernatant obtained by aqueous extraction of said plant tissue using dextran that has been cross-linked with epichlorohydrin and having a pore size of 50-150 um as the packing for the chromatographic column.
- 6. A food composition as defined in claim 2, wherein said water soluble extract comprises a mixture of two or more of the orange, yellow and brown fractions that are chromatographically separated from the supernatant obtained by aqueous extraction of said plant tissue using dextran that has been cross-linked with epiphlorohydrin and having pore size of 40-120 um as the packing for the chromatographic column.
- 7. A food composition as defined in claim 2, wherein the antioxidant composition of matter has the infrared curve of FIG. 7.
- 8. A food composition as defined in claim 2, wherein the antioxidant composition of matter has the infrared curve of FIG. 3.
- 9. A food composition as defined in claim 2, wherein the antioxidant composition of matter has the infrared curve of FIG. 4.
- 10. A food composition as defined in claim 2, wherein the antioxidant composition of matter has the infrared curve of FIG. 5.
- 11. A food composition as defined in claim 2, wherein the antioxidant composition of matter has the infrared curve of FIG. 6.
- 12. A food composition which comprises a food containing a fat and an antioxidant material according to claim 2, wherein said extract is chromatographically separable on dextran which has been cross-linked with epichlorohydrin and has a pore size of 50-150 um, into fractions, which are colored brown (A), yellow (B) and orange (C), and of which fraction A is chromatographically purifiable on a substance selected from the group consisting of (i) a condensation product of cellulose with epichlorohydrin and triethanolamine having a capacity of 0.3 to 0.4 meq./g. and a particle size 0.05-0.2 mm., and (ii) dextran which has been cross-linked with epichlorohydrin and has a pore size of 40-120 um, to give a fraction (A.sub.1) having an infrared spectrum with substantially the following features, namely, broad band at 3300-3400 cm..sup.-1, strong band at 1650 cm..sup.-1, additional bands at 1730, 1540, 1250 and 1080 cm..sup.-1, weak bands at 2920, 1400 and 1150 cm..sup.-1, and of which fractions, fraction C is chromatographically separable on dextran which has been cross-linked with epichlorohydrin and has a pore size of 40-120 um, into fractions colored dark brown (C.sub.1) and yellow orange (C.sub.2).
- 13. A food composition which comprises a food containing a fat and an antioxidant material which comprises an antioxidatively synergistic combination of fractions A, A.sub.1, b C.sub.1 and C.sub.2, as defined in claim 12.
- 14. A food composition which comprises a food containing a fat and an antioxidant material which comprises at least one substance selected from the group consisting of fractions A, A.sub.1, B, C.sub.1 and C.sub.2, as defined in claim 2.
CROSS REFERENCE TO RELATED APPLICATION
This is a continuation application of U.S. patent application Ser. No. 07/300,261, filed Jan. 19, 1989, which is now U.S. Pat. No. 4,997,666 which is a divisional application of U.S. patent application Ser. No. 06/846,599, filed Mar. 31, 1986, which is now U.S. Pat. No. 4,857,325, which is a continuation-in-part application of U.S. patent application Ser. No. 06/726,540, filed Apr. 24, 1985, which is now abandoned.
US Referenced Citations (1)
Number |
Name |
Date |
Kind |
4997666 |
Albeck |
Mar 1991 |
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Divisions (1)
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Number |
Date |
Country |
Parent |
846599 |
Mar 1986 |
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Continuations (1)
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Number |
Date |
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Parent |
300261 |
Jan 1989 |
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Continuation in Parts (1)
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Number |
Date |
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Parent |
726540 |
Apr 1985 |
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