An object of the present invention is to provide a purified Salacia genus plant extract that has reduced bitter taste and/or reduced astringent taste, in which the content of salacinol contained in the extract is not reduced during purification and the concentration of salacinol contained in the extract is maintained, and a production method therefor. According to the present invention, there are provided a purified Salacia genus plant extract in which the content of epicatechin and the content of epigallocatechin are each less than 0.001% by mass with respect to the total amount of the purified Salacia genus plant extract; and a production method for a purified Salacia genus plant extract, which includes an extraction step of passing a Salacia genus plant-containing raw material extract containing at least one of a Salacia genus plant, a Salacia genus plant extract, or a Salacia genus plant ground product, through a column packed with a styrene-based synthetic resin.

An object of the present invention is to provide a purified Salacia genus plant extract that has reduced bitter taste and/or reduced astringent taste, in which the content of salacinol contained in the extract is not reduced during purification and the concentration of salacinol contained in the extract is maintained, and a production method therefor. According to the present invention, there are provided a purified Salacia genus plant extract in which the content of epicatechin and the content of epigallocatechin are each less than 0.001% by mass with respect to the total amount of the purified Salacia genus plant extract; and a production method for a purified Salacia genus plant extract, which includes an extraction step of passing a Salacia genus plant-containing raw material extract containing at least one of a Salacia genus plant, a Salacia genus plant extract, or a Salacia genus plant ground product, through a column packed with a styrene-based synthetic resin.

Provided are a method for producing a purified Salacia genus plant extract having improved flavor by increasing the α-glucosidase inhibitory activity of the extract without significantly reducing the recovery rate of the extract concomitantly with purification; and a purified Salacia genus plant extract. The method for producing a purified Salacia genus plant extract includes an extraction step of bringing a Salacia genus plant-containing raw material extract including at least one of a Salacia genus plant, a Salacia genus plant extract, and a Salacia genus plant ground product, into contact with 0.1 to 20 mass % of activated carbon in the presence of an extraction solvent.

Provided is a composition, including: an aqueous suspension, comprising: a first plurality of active ingredients, and one or more nanoparticles, wherein: the one or more nanoparticles encapsulate a second plurality of active ingredients; the second plurality of active ingredients are insoluble in the aqueous suspension; the one or more nanoparticles solubilize the second plurality of active ingredients in the aqueous suspension; and the one or more nanoparticles have a Z-average diameter between 50 to 950 nanometers.

Provided is a composition, including: an aqueous suspension, comprising: a first plurality of active ingredients, and one or more nanoparticles, wherein: the one or more nanoparticles encapsulate a second plurality of active ingredients; the second plurality of active ingredients are insoluble in the aqueous suspension; the one or more nanoparticles solubilize the second plurality of active ingredients in the aqueous suspension; and the one or more nanoparticles have a Z-average diameter between 50 to 950 nanometers.

An object of this invention is to suppress the harsh taste particular to an extract of a plant of the genus Salacia.

An oral composition comprises an extract of a plant of the genus Salacia and naringin, the naringin being present in an amount of 0.001 to 6 parts by weight per part by weight of the extract of a plant of the genus Salacia, on a dry weight basis. A method for ameliorating the harsh taste of an extract of a plant of the genus Salacia comprises combining 0.001 to 6 parts by weight of naringin with 1 part by weight of the extract of a plant of the genus Salacia, on a dry weight basis.

An object of this invention is to suppress the harsh taste particular to an extract of a plant of the genus Salacia.

An oral composition comprises an extract of a plant of the genus Salacia and naringin, the naringin being present in an amount of 0.001 to 6 parts by weight per part by weight of the extract of a plant of the genus Salacia, on a dry weight basis. A method for ameliorating the harsh taste of an extract of a plant of the genus Salacia comprises combining 0.001 to 6 parts by weight of naringin with 1 part by weight of the extract of a plant of the genus Salacia, on a dry weight basis.

An object of this invention is to suppress the harsh taste particular to an extract of a plant of the genus Salacia.

An oral composition comprises an extract of a plant of the genus Salacia and naringin, the naringin being present in an amount of 0.001 to 6 parts by weight per part by weight of the extract of a plant of the genus Salacia, on a dry weight basis. A method for ameliorating the harsh taste of an extract of a plant of the genus Salacia comprises combining 0.001 to 6 parts by weight of naringin with 1 part by weight of the extract of a plant of the genus Salacia, on a dry weight basis.

A Salacia composition described herein significantly reduces appetite, activates Hormone Sensitive Lipase, and manages a healthy lipid profile through inhibition of HMG-CoA Reductase enzyme. Salacia compositions described herein include of at least 12% of polyphenols, 2% of mangiferin and 1% of 25,26-oxidofriedelane-1,3-dione by weight of the composition in the form of extract. The composition is obtained by continuous solvent extraction, employing non-aqueous food grade solvents. Salacia compositions herein reduce appetite by about 18% of routine diet, when effective amounts are administered to a subject in need thereof. Effective management of a healthy lipid profile is thus possible with synergistic combination of reduction in energy intake, activation of Hormone Sensitive Lipase, and inhibition of HMG-CoA Reductase enzyme responsible for cholesterol metabolism.

A Salacia composition described herein significantly reduces appetite, activates Hormone Sensitive Lipase, and manages a healthy lipid profile through inhibition of HMG-CoA Reductase enzyme. Salacia compositions described herein include of at least 12% of polyphenols, 2% of mangiferin and 1% of 25,26-oxidofriedelane-1,3-dione by weight of the composition in the form of extract. The composition is obtained by continuous solvent extraction, employing non-aqueous food grade solvents. Salacia compositions herein reduce appetite by about 18% of routine diet, when effective amounts are administered to a subject in need thereof. Effective management of a healthy lipid profile is thus possible with synergistic combination of reduction in energy intake, activation of Hormone Sensitive Lipase, and inhibition of HMG-CoA Reductase enzyme responsible for cholesterol metabolism.