This week, the Japanese sauce and seasonings company Kikkoman Corporation received a US patent for a proanthocyanidin derived from grape seed extract, and an isoflavones from soy sauce cake extract, to be incorporated into food. According to Kikkoman, when combined, they provide an anti-arteriosclerotic composition that is effective in small amounts. Prevention of arteriosclerosis by flavonoids has been attracting attention. Pro-anthocyanidins were found to have an inhibitory effect on arteriosclerosis. However, since there is a limit of absorption of pro-anthocyanidins from the intestinal canal, the effects obtained from pro-anthocyanidins, even if ingested in a large quantity, are limited. However, isoflavones have dose-dependent effects when ingested alone, but fail to produce a sufficient effect unless taken in a large amount. Researchers found that the combination of a pro-anthocyanidin and an isoflavone as active ingredients works in synergy to provide anti-arteriosclerotic benefits. According to researchers, even in small quantity, the compound is effective.
