Disclosed are a polysaccharide-peptide composite and a method of preparing the same. The polysaccharide-peptide composite is prepared from a bitter melon peptide (BMP) powder, gardenia fruit oil, a soybean polypeptide powder, an oat dietary fiber powder, a konjac powder, a corn silk, a mulberry leaf extract, a Poria cocos extract, a hawthorn extract, nutritional yeast and a pancreatin. The BMP powder is prepared by temperature-controlled hydrolysis, staged enzymatic hydrolysis and multiple filtrations. The gardenia fruit oil is prepared by staged enzymatic hydrolysis, multi-step centrifugation, filtration and stratification.

Disclosed are a polysaccharide-peptide composite and a method of preparing the same. The polysaccharide-peptide composite is prepared from a bitter melon peptide (BMP) powder, gardenia fruit oil, a soybean polypeptide powder, an oat dietary fiber powder, a konjac powder, a corn silk, a mulberry leaf extract, a Poria cocos extract, a hawthorn extract, nutritional yeast and a pancreatin. The BMP powder is prepared by temperature-controlled hydrolysis, staged enzymatic hydrolysis and multiple filtrations. The gardenia fruit oil is prepared by staged enzymatic hydrolysis, multi-step centrifugation, filtration and stratification.

Compositions and methods for bone health, cartilage health or both, are disclosed that include preparing and utilizing a mixture of at least one Morus extract enriched for one or more prenylated flavonoids, at least one Scutellaria extract enriched for one or more free-B-ring flavonoids, and at least one Acacia extract enriched for one or more flavans.

Compositions and methods for bone health, cartilage health or both, are disclosed that include preparing and utilizing a mixture of at least one Morus extract enriched for one or more prenylated flavonoids, at least one Scutellaria extract enriched for one or more free-B-ring flavonoids, and at least one Acacia extract enriched for one or more flavans.

Compositions and methods for bone health, cartilage health or both, are disclosed that include preparing and utilizing a mixture of at least one Morus extract enriched for one or more prenylated flavonoids, at least one Scutellaria extract enriched for one or more free-B-ring flavonoids, and at least one Acacia extract enriched for one or more flavans.

An object of the present invention is to provide a senescence retarding agent that delays the onset of senescence symptoms and extends longevity, and is superior in safety. The senescence retarding agent of the present invention that achieves the object is characterized by containing a plant fermentation product as an active ingredient, the plant fermentation product being a mixture of the following: (a) a koji mold-fermented product of one or more kinds of beans and/or cereals selected from the group consisting of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese millet, foxtail millet, and millet; (b) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of fruits selected from the group consisting of mikan (mandarin orange), grape, apple, yama-budo (crimson glory grape), peach, kaki (Japanese persimmon), papaya, nashi (Japanese pear), watermelon, ume (Japanese apricot), fig, karin (Chinese quince), pumpkin, kumquat, yuzu (Chinese lemon), loquat, apricot, jujube, chestnut, matatabi (silvervine), and sumomo (Japanese plum); (c) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of root crops and/or potatoes selected from the group consisting of murasaki-imo (purple sweet potato), kikuimo (Jerusalem artichoke), carrot, onion, satsuma-imo (sweet potato), satoimo (taro), jinenzyo (Japanese yam), daikon (Japanese radish), akakabu (red turnip), gobo (burdock root), renkon (lotus root), yacon, yuri-ne (lily bulb), kuwai (arrowhead), ginger, garlic, and turmeric; (d) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of flowers and/or leaf vegetables selected from the group consisting of cabbage, shiso (perilla), mulberry leaves, dokudami (Korean houttuynia), yomogi (wormwood), kumazasa (kuma bamboo grass), and dandelion; (e) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seaweeds selected from the group consisting of kombu (sea tangle), wakame (Undaria pinnatifida), and mozuku (Nemacystus decipiens); (f) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seeds selected from the group consisting of black sesame seeds, walnuts, and ginkgo nuts; and (g) a yeast- and/or lactic acid bacterium-fermented product of one or two kinds of mushrooms selected from the group consisting of maitake (Grifola frondosa) and shiitake (Lentinus edodes).

An object of the present invention is to provide a senescence retarding agent that delays the onset of senescence symptoms and extends longevity, and is superior in safety. The senescence retarding agent of the present invention that achieves the object is characterized by containing a plant fermentation product as an active ingredient, the plant fermentation product being a mixture of the following: (a) a koji mold-fermented product of one or more kinds of beans and/or cereals selected from the group consisting of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese millet, foxtail millet, and millet; (b) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of fruits selected from the group consisting of mikan (mandarin orange), grape, apple, yama-budo (crimson glory grape), peach, kaki (Japanese persimmon), papaya, nashi (Japanese pear), watermelon, ume (Japanese apricot), fig, karin (Chinese quince), pumpkin, kumquat, yuzu (Chinese lemon), loquat, apricot, jujube, chestnut, matatabi (silvervine), and sumomo (Japanese plum); (c) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of root crops and/or potatoes selected from the group consisting of murasaki-imo (purple sweet potato), kikuimo (Jerusalem artichoke), carrot, onion, satsuma-imo (sweet potato), satoimo (taro), jinenzyo (Japanese yam), daikon (Japanese radish), akakabu (red turnip), gobo (burdock root), renkon (lotus root), yacon, yuri-ne (lily bulb), kuwai (arrowhead), ginger, garlic, and turmeric; (d) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of flowers and/or leaf vegetables selected from the group consisting of cabbage, shiso (perilla), mulberry leaves, dokudami (Korean houttuynia), yomogi (wormwood), kumazasa (kuma bamboo grass), and dandelion; (e) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seaweeds selected from the group consisting of kombu (sea tangle), wakame (Undaria pinnatifida), and mozuku (Nemacystus decipiens); (f) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seeds selected from the group consisting of black sesame seeds, walnuts, and ginkgo nuts; and (g) a yeast- and/or lactic acid bacterium-fermented product of one or two kinds of mushrooms selected from the group consisting of maitake (Grifola frondosa) and shiitake (Lentinus edodes).

The present disclosure provides mixtures of prenylated flavonoids, stilbenes, or both with flavans or curcuminoids or both capable of modulating joint inflammation, joint pain, joint stiffness, cartilage degradation, or improving mobility, range of motion, flexibility, joint physical function, or any combination thereof. Such a mixture of prenylated flavonoids, stilbenes, or both with flavans or curcuminoids or both can optionally be used in combination with other joint management agents, such as non-steroidal anti-inflammatory agents/analgesics, COX/LOX inhibiting agents, glucosamine compounds, neuropathic pain relief agents, or the like.

The present disclosure provides mixtures of prenylated flavonoids, stilbenes, or both with flavans or curcuminoids or both capable of modulating joint inflammation, joint pain, joint stiffness, cartilage degradation, or improving mobility, range of motion, flexibility, joint physical function, or any combination thereof. Such a mixture of prenylated flavonoids, stilbenes, or both with flavans or curcuminoids or both can optionally be used in combination with other joint management agents, such as non-steroidal anti-inflammatory agents/analgesics, COX/LOX inhibiting agents, glucosamine compounds, neuropathic pain relief agents, or the like.

The present disclosure provides mixtures of prenylated flavonoids, stilbenes, or both with flavans or curcuminoids or both capable of modulating joint inflammation, joint pain, joint stiffness, cartilage degradation, or improving mobility, range of motion, flexibility, joint physical function, or any combination thereof. Such a mixture of prenylated flavonoids, stilbenes, or both with flavans or curcuminoids or both can optionally be used in combination with other joint management agents, such as non-steroidal anti-inflammatory agents/analgesics, COX/LOX inhibiting agents, glucosamine compounds, neuropathic pain relief agents, or the like.