JP7063577B2 - Oral pore conspicuous improver - Google Patents

Description

The present invention relates to an oral pore conspicuous improving agent.

The pores, which are the openings to the epidermis of hair follicles, are one of the major cosmetic problems on the face, especially on the cheeks and nose. Generally, the pores that are perceived as "prominent pores" are sebaceous hair follicles, which are the hair follicles with a funnel-like morphology that are openings to the surface of the skin. It is characterized by a wide and deep lumen. If the hair follicle is widened or the area around it is mortar-shaped due to the development or dryness of the sebaceous glands, the dents on the skin surface are visually recognized as pores, and it is recognized that the pores are conspicuous. Is believed to be done. Furthermore, when the pores are clogged with excess sebum or keratin, they become clogged pores, and when the surface of the keratin plug is oxidized, they become darkened pores, resulting in a more "prominent pore" state.

Conventionally, in order to make the pores inconspicuous, means such as concealing the pores by applying cosmetics and external application of a pore shrinking agent using a sulfated polysaccharide derived from Hibamata have been proposed (Patent Document 1). However, concealing pores is not a fundamental solution, and it is not always effective.

On the other hand, chlorogenic acids are found in coffee beans, potatoes, etc. in plants, and have been reported to have an antioxidant effect, a blood pressure lowering effect, and the like (Patent Document 2). Further, it has been reported that oral ingestion of chlorogenic acids contained in raw coffee bean extract and the like has an effect of improving poor skin color and dullness (Patent Document 3).
However, it has not been reported that chlorogenic acids have an effect of improving the conspicuousness of pores.

Japanese Unexamined Patent Publication No. 2000-169322 Japanese Unexamined Patent Publication No. 2002-53464 Japanese Unexamined Patent Publication No. 2005-263652

The present invention relates to providing an oral pore conspicuous improving agent that can be used in pharmaceutical products, foods and the like.

As a result of diligent studies to solve the above problems, the present inventor has found that oral ingestion of chlorogenic acids is effective in improving the conspicuousness of pores.

That is, the present invention provides an oral pore conspicuous improving agent containing chlorogenic acids as an active ingredient.
The present invention also provides an oral pore conspicuous improving agent containing a coffee bean extract containing chlorogenic acids and having a mass ratio of chlorogenic acids / caffeine of 65 or more as an active ingredient.
The present invention also provides a food composition for improving oral pore conspicuity containing chlorogenic acids as an active ingredient.
The present invention also provides a food composition for improving oral pore conspicuity, which comprises a coffee bean extract containing chlorogenic acids and having a mass ratio of chlorogenic acids / caffeine of 65 or more as an active ingredient.

According to the present invention, the conspicuity of pores can be improved.

The figure which shows the change of the visual value by ingestion of a test drink. (A) left cheek, (b) right cheek The figure which shows the change of the visual value by ingestion of a test drink. (C) Whole face The figure which shows the change of the pore score value by ingestion of a test drink.

The active ingredient for improving oral pore conspicuity used in the present invention is a coffee bean extract containing chlorogenic acids or chlorogenic acids and having a mass ratio of chlorogenic acids / caffeine of 65 or more. In the present specification, "a coffee bean extract containing chlorogenic acids and having a mass ratio of chlorogenic acids / caffeine of 65 or more" may be simply referred to as "coffee bean extract".

As used herein, the term "chlorogenic acids" refers to 3-cafe oil quinic acid, 4-cafe oil quinic acid, 5-cafe oil quinic acid monocafe oil quinic acid, 3-ferlakinic acid, 4-ferlakinic acid and 5 -A general term for monoferlaquinic acid of ferulachic acid, and dicaffeoil quinic acid of 3,4-dicaffe oil quinic acid, 3,5-dicaffe oil quinic acid and 4,5-dicaffe oil quinic acid. Preferably, the chlorogenic acids used as the active ingredient in the present invention or the chlorogenic acids contained in the coffee bean extract used as the active ingredient in the present invention are one or more of the compounds listed above. However, at least one selected from 3-cafe oil quinic acid, 4-cafe oil quinic acid, 5-cafe oil quinic acid, 3-ferlakinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid may be used. More preferred. The chlorogenic acids include stereoisomers and analogs, and include pure stereoisomers, analogs or mixtures thereof.

Chlorogenic acids may be in free form or in salt form. By making it a salt, water solubility can be improved and physiological effectiveness can be increased. The salt of chlorogenic acids used in the present invention may be any pharmaceutically acceptable salt. Examples of the salt include salts with alkali metals such as lithium, sodium and potassium; salts with alkaline earth metals such as magnesium and calcium; salts of inorganic bases such as ammonium salts; arginine, lysine, histidine, ornithine and the like. Salts with basic amino acids; salts with organic bases such as monoethanolamine, diethanolamine, triethanolamine and the like are used. Of these, salts with alkali metals or alkaline earth metals are preferable.

From the viewpoint of physiological effects, the content of chlorogenic acids in the total amount of the "coffee bean extract" is preferably 10% by mass or more, more preferably 15% by mass or more, and preferably 70% by mass or less. , More preferably 60% by mass or less. In the present specification, the content of chlorogenic acids in the coffee bean extract is the above nine compounds (3-cafe oil quinic acid, 4-cafe oil quinic acid, 5-cafe oil quinic acid, 3-ferlakinic acid). , 4-Ferlaquinic acid, 5-Ferlakinic acid, 3,4-Dicaffe oil quinic acid, 3,5-Dicaffe oil quinic acid, and 4,5-Dicaffe oil quinic acid) To.

The coffee bean extract is preferably decaffeinated. The mass ratio of chlorogenic acids / caffeine in the decaffeinated coffee bean extract may be 65 or more, preferably 70 or more, more preferably 100 or more, still more preferably 150 or more, still more preferably 200. Above, more preferably 300 or more.
Further, the content of caffeine in the coffee bean extract is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, still more preferably 0.3 in the total amount from the viewpoint of physiological effect. By mass or less, more preferably 0.2% by mass or less, still more preferably 0.15% by mass or less, still more preferably 0.1% by mass or less, and substantially not contained in the coffee bean extract. Is still preferable.

As used herein, the analysis of chlorogenic acids and caffeine shall follow the methods described in the Examples below. In the present specification, unless otherwise specified, the content of chlorogenic acids and caffeine in the coffee bean extract is the mass ratio of them to the solid content of the coffee bean extract. Here, the "solid content" refers to the residue obtained by drying the sample in an electric constant temperature dryer at 105 ° C. for 3 hours to remove volatile substances.

Preferably, the chlorogenic acids can be extracted from the coffee beans. Further, the coffee bean extract can be obtained by subjecting the coffee beans to the extraction step.
It is known that a considerable amount of chlorogenic acids, which are abundantly contained in green coffee beans, are lost by roasting. Therefore, the coffee beans used as a raw material are preferably raw coffee beans before roasting, but may be lightly roasted coffee beans having a low degree of roasting. In the following specification, raw coffee beans and lightly roasted coffee beans may be collectively referred to as coffee beans.

The degree of roasting of coffee beans can be expressed using the lightness (L value) of coffee beans as an index, and the L value of lightly roasted coffee beans is preferably 27 or more, more preferably 29 or more, from the viewpoint of chlorogenic acid content and the like. More preferably, 35 or more is more preferable, and from the viewpoint of flavor, less than 62 is preferable, 60 or less is more preferable, and 55 or less is further preferable. The range of the L value of the lightly roasted coffee beans is preferably 27 or more and less than 62, more preferably 29 or more and 60 or less, and further preferably 35 or more and 55 or less. Here, the "L value" in the present specification means that black is L value 0 and white is L value 100, and the brightness of roasted coffee beans is crushed and then a color difference meter (for example, Spectrophotometer SE2000, Co., Ltd.). ) Measured by Nippon Denshoku Co., Ltd.).

Examples of the bean species of coffee beans include Arabica species, Robusta species, Coffea liberica species, Arabsta species and the like. The production area of coffee beans is not particularly limited, and examples thereof include Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mandelin, Blue Mountain, Guatemala, and Vietnam. Coffee beans can be used alone or in admixture of two or more.

Chlorogenic acids and coffee bean extract can be extracted from coffee beans using hot water. The coffee beans to be extracted may be uncrushed or crushed. For crushing coffee beans, known methods and devices, for example, crushing devices such as a cutter mill, a hammer mill, a jet mill, an impact mill, and a willley crusher can be used, and the method is not particularly limited. The average particle size of the ground coffee beans can be appropriately selected.
Extraction can be performed by a known method such as batch extraction, drip extraction, column extraction and the like. As the extraction method, for example, the methods described in JP-A-58-138347, JP-A-59-51763, JP-A-62-111671, and JP-A-5-236918 can be adopted. can.
If necessary, the coffee bean extract obtained by the extraction may be concentrated or dried. Examples of the means for forming the extract into a dried product include freeze-drying, evaporation to dryness, spray drying and the like.
Examples of the means for concentrating the extract include vacuum concentration, reverse osmosis membrane concentration, and the like. The extract concentrate is obtained by removing at least a part of the solvent from the coffee bean extract to increase the concentration of chlorogenic acids. There are various forms such as solid, liquid, solution, slurry and the like.
Further, if necessary, the coffee bean extract or the concentrate thereof may be purified.
The prepared chlorogenic acids or coffee bean extract can be in the form of solids, liquids, dried products, slurries and the like.

As means for selectively reducing caffeine in coffee bean extract, for example, a method of subjecting decaffeinated coffee beans to an extraction step and a method of subjecting a coffee bean extract or a concentrate thereof to a decaffeination treatment. Can be mentioned. The decaffeinated coffee beans are coffee beans that have been decaffeinated. As the decaffeination treatment, a known method can be adopted, and examples thereof include a water method, a supercritical carbon dioxide extraction method, and an organic solvent extraction method.
Among them, from the viewpoint of physiological effect, a method of decaffeinating the coffee bean extract or its concentrate is preferable. In this case, it is preferable to bring the coffee bean extract or its concentrate into contact with activated charcoal and / or activated clay or acid clay in a state of being dissolved in a mixed solution of water and an organic solvent. As the decaffeination treatment of the coffee bean extract or the concentrate thereof, for example, the method described in JP-A-2011-4766 can be adopted.
Commercially available products may be used as the extract or concentrate of coffee beans to be decaffeinated.

Alternatively, chlorogenic acids can be extracted from natural products containing them, particularly plants, or can be industrially produced by chemical synthesis. Examples of plants containing chlorogenic acids include cabbage, lettuce, arch choke, tomato, eggplant, potato, carrot, apple, pear, plum, peach, apricot, cherry, sunflower, moroheiya, kansho, and nanten, in addition to coffee. Examples include leaves, blueberries and wheat.

As shown in the examples below, oral ingestion of chlorogenic acids improved the conspicuousness of pores on the face, especially on the cheeks and nose. Therefore, chlorogenic acids can be an oral pore conspicuity improving agent, can be used to improve pore conspicuity, and can be used to produce an oral pore conspicuity improving agent.
Here, "use" can be administration or ingestion to animals including humans, and may be therapeutic or non-therapeutic use. "Non-therapeutic" is a concept that does not include medical practice, that is, a concept that does not include a method of operating, treating or diagnosing a human, and more specifically, a doctor or a person who has been instructed by a doctor to operate on a human. , A concept that does not include a method of performing treatment or diagnosis.

In the present specification, "prominent pores" refers to a state in which dents on the skin surface around the pores are easily recognized as pores, and "improvement" means dents on the skin surface around the pores. It means that the reduction or the expansion of the dent is suppressed.
The state of conspicuous pores can be evaluated by visually evaluating the appearance, measuring the area of pores by facial image analysis, and measuring the color depth indicating the pores.
The pores are the pores of the face, and examples thereof include pores such as cheeks, nose, and forehead.

The oral pore conspicuous improving agent of the present invention is a drug, quasi-drug or food that exhibits a pore conspicuous improving effect when orally administered or orally ingested to animals including humans, and the oral pore conspicuous improving agent is the said. It can be a material or formulation used in pharmaceuticals, quasi-drugs or foods.

The foods include foods (foods for specified health use, foods with functional claims) that appeal to improve the conspicuousness of pores and are permitted to be labeled to that effect as necessary. Foods that have been approved for functional labeling can be distinguished from ordinary foods.

The administration forms of the above-mentioned drugs (including quasi-drugs, the same applies hereinafter) include, for example, oral solid preparations such as tablets (including chewable tablets), capsules, granules, powders and troches, oral liquids and syrups. Oral liquid preparations such as. Among them, the preferred dosage form is an oral liquid preparation, and an oral liquid preparation is more preferable.
Formulations of these various dosage forms are optionally pharmaceutically acceptable carriers such as excipients, binders, bulking agents, disintegrants, surfactants, as long as the function of the active ingredient is not lost. It may contain an activator, a lubricant, a dispersant, a buffer, a preservative, a flavoring agent, a fragrance, a coating agent, a diluent and the like, and other active ingredients, pharmacological ingredients and the like.

The form of the above food may be solid, semi-solid or liquid, and various food compositions (breads, cakes, noodles, confectionery, jellies, frozen foods, ice creams, dairy products, beverages, etc.) may be used. ), Further, a nutritional supplement composition in the same form (solid preparation such as tablets, capsules, troches) as the above-mentioned orally administered preparation can be mentioned. Beverages, preferably beverages, include soft drinks, tea-based beverages, coffee beverages, fruit juice beverages, carbonated beverages and the like.

Various forms of foods include chlorogenic acids or coffee bean extracts, any food material, or other active ingredient, or food-acceptable additives such as solvents, softeners, oils, emulsifiers, preservatives, acidity. Foods, sweeteners, bitterness agents, pH regulators, stabilizers, colorants, UV absorbers, antioxidants, moisturizers, thickeners, fixing agents, dispersants, fluidity improvers, wetting agents, fragrances, It can be prepared according to a conventional method by appropriately combining it with a seasoning agent, a flavor adjusting agent, or the like.

The above-mentioned oral liquid preparation or beverage may contain at least one selected from water and ethanol as a solvent. The ratio of water in the solvent in the oral liquid preparation or beverage is more preferably 95% by mass or more, further preferably 97% by mass or more, further preferably 99.5% by mass or more, and 100%. It is preferably mass% or less. Examples of the water include ion-exchanged water, tap water, natural water and the like, and ion-exchanged water is particularly preferable from the viewpoint of taste. The content of the solvent in the oral liquid preparation or the beverage is preferably 85% by mass or more, more preferably 90% by mass or more.

The content of chlorogenic acids or coffee bean extracts in the above-mentioned drugs, quasi-drugs or foods may vary depending on their dosage forms and forms. For example, the content of chlorogenic acids in the oral liquid preparation or beverage is preferably 0.008% by mass or more, more preferably 0.02% by mass or more, and further preferably 0.05% by mass or more in the total mass thereof. It is preferably 4% by mass or less, more preferably 3% by mass, and further preferably 1.5% by mass or less.
Further, for example, the content of the coffee bean extract in the oral liquid preparation or the beverage is preferably 0.01% by mass or more, more preferably 0.05% by mass in terms of the solid content of the coffee bean extract in the total mass thereof. % Or more, more preferably 0.08% by mass or more, preferably 10% by mass or less, more preferably 4% by mass or less, still more preferably 2% by mass or less.
Alternatively, if the drug, non-pharmaceutical product or food is a solid composition (eg, an oral solid preparation, a solid food, or a supplement), the content of chlorogenic acids in the solid composition is In the total mass thereof, it is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, further preferably 0.2% by mass or more, and preferably 70% by mass or less, more preferably 65% by mass. It is mass% or less, more preferably 60% by mass or less.
When the source of the chlorogenic acids is coffee bean extract, the content thereof is preferably 0.1% by mass or more in terms of the solid content of the coffee bean extract in the total mass of the solid composition. It is more preferably 0.5% by mass or more, further preferably 2% by mass or more, preferably 95% by mass or less, more preferably 90% by mass or less, still more preferably 80% by mass or less.

In the present invention, the dosage and administration plan of chlorogenic acids or coffee bean extracts can be appropriately determined by those skilled in the art according to the species, body weight, sex, age, condition, or other factors of interest. Although not limited, the dose (chlorogenic acid equivalent) of the chlorogenic acid or coffee bean extract according to the present invention is, for example, preferably 50 mg or more, more preferably 70 mg per day per adult (60 kg). The above is more preferably 100 mg or more, preferably 1500 mg or less, more preferably 1000 mg or less, still more preferably 500 mg or less. The preferred dose range is 50 to 1500 mg, more preferably 70 to 1000 mg, still more preferably 100 to 500 mg in terms of chlorogenic acids per adult per day.
In the present invention, it is preferable that the above dose is divided into, for example, once, twice or three times or more a day, and orally administered or orally ingested. More preferably, the above doses of chlorogenic acids or coffee bean extract are orally administered or ingested once a day.

The administration or ingestion period is not particularly limited, but is preferably continuous, more preferably 1 week or longer, still more preferably 2 weeks or longer, still more preferably 3 weeks or longer. The timing of administration or ingestion is preferably from after dinner to bedtime, and more preferably within 1 hour before bedtime.

The subject to be administered or ingested is preferably a human who needs or desires to improve the conspicuous pores.

[Analysis method]
(1) Measurement of chlorogenic acids (analytical equipment)
HPLC was used.
Equipment: Waters ACQUITY UPLC-H Class PDA
Separation column: ACQITY UPLC HSS C18 2.1 × 100 mm, 1.8 μm
Detector (ultraviolet-visible absorptiometer): L-2420
(Analysis conditions)
Sample injection volume: 10 μL,
Flow rate: 1.0 mL / min,
Ultraviolet absorptiometer detection wavelength: 325nm
Eluent A: 5% (v / v) acetonitrile containing 0.05 mol / L acetic acid, 0.01 mol / L sodium acetate and 0.1 mmol / L HEDPO (1-hydroxyethane-1,1-diphosphonic acid),
Eluent B: Acetonitrile [concentration gradient condition]
Time (minutes) Solution A (% (v / v)) Solution B (% (v / v))
0 100 0
2.5 100 0
3.5 95 5
5.0 95 5
6.0 928
16.0 928
16.5 10 90
19 100 0
22 100 0
(Retention time of chlorogenic acids)
3-Cafe oil quinic acid (3-CQA): 5.2 min
5-Cafe oil quinic acid (5-CQA): 8.7 min
4-Cafe oil quinic acid (4-CQA): 11.2 min
3-Ferlaquinic acid (3-FQA): 12.6 min
5-Ferlaquinic acid (5-FQA): 19.1 min
4-Ferlaquinic acid (4-FQA): 20.9 min
3,5-dicaffe oil quinic acid (3,5-di-CQA): 37.0 min
4,5-Dicaffe oil quinic acid (4,5-di-CQA): 37.5 min
3,4-dicaffe oil quinic acid (3,4-di-CQA): 44.8 min
From the obtained area percentage, 5-CQA was used as a standard substance, and chlorogenic acids were quantified as a total of 9 kinds.

(2) Measurement of caffeine In the same manner as in (1) above, caffeine was measured by the absorbance at a wavelength of 270 nm using the reagent caffeine as a standard substance. Caffeine was quantified from the area ratio obtained from the peak area of 5.2 minutes.

[Test Example 1]
1. 1. Production of raw coffee bean extract 500 g of Indonesian Robusta AP-1 raw beans were stirred and extracted with 5 L of hot water at 98 ° C. for 4 hours. After cooling, solid-liquid separation was performed, and the extract was concentrated under reduced pressure at 40 ° C. until the solid content concentration reached 20 w / v% to obtain a green coffee bean extract.
-Slowly add ethanol to the fresh coffee bean extract solid content concentration of 20 w / v%, adjust to an ethanol concentration of 60 w / v%, add 63 g of acidic filter paper (Mizuka Ace # 600, manufactured by Mizusawa Industrial Chemicals, Inc.), and 2 After stirring for hours, it was filtered through No. 2 filter paper.
Next, the liquid was passed through a column packed with 125 g of activated carbon (Kuraraycol GW48 / 100D, manufactured by Kuraray Chemical Co., Ltd.) and a column filled with 32 mL of H-type cation exchange resin (SK1BH, manufactured by Mitsubishi Chemical Corporation), and then 0.2 μm membrane. Refiltration was performed with a filter.
After distilling off ethanol at 40 ° C. in the filtrate, the water content was adjusted to adjust the solid content to 40 w / v%, which was referred to as a "chlorogenic acid concentration adjusting solution". 10 g of this "chlorogenic acid concentration adjusting solution" was sampled in a centrifuge tube and centrifuged at 3000 r / min at 15 ° C. for 60 minutes to obtain "raw coffee bean extract".
The contents of chlorogenic acids and caffeine in the obtained green coffee bean extract are 13.01% by mass of monocafe oil quinic acid (CQA) and monoferla quinic acid (based on the total amount of raw coffee bean extract). FQA) was 2.62% by mass, dicaffe oil quinic acid (di-CQA) was 3.72% by mass, and the caffeine content was 0.008% by mass. The amount of chlorogenic acids with respect to the solid content of the green coffee bean extract was 49.8% by mass.

2. 2. Production of test beverage Using the raw coffee bean extract produced in (1) above, a test beverage (containing 330 mg / 100 mL of chlorogenic acids) and a placebo beverage (chlorogenic acids 0 mg / 100 mL) were prepared according to the prescription table in Table 1. , Used in the following examples.

3. 3. Test outline (1) Method 30 healthy women aged 25 to 35 years were divided into two groups, a chlorogenic acid group (14 people) and a placebo group (14 people), and the chlorogenic acid group was the test prepared above. Beverages (containing 330 mg / 100 mL as chlorogenic acids) were ingested, and the placebo group was given one bottle (100 mL) of chlorogenic acid-free placebo beverage daily for 8 weeks before bedtime.

The conspicuous pores were evaluated before ingestion of the test drink (0 week), 2 weeks after the start of ingestion (2 weeks), 4 weeks (4 weeks), and 8 weeks (8 weeks). The visual evaluation of the entire face and each part of the left and right cheeks was performed after 0 week, 2 weeks and 4 weeks according to the following criteria, and the visual values were obtained.
(Evaluation criteria)
3: The pores are quite conspicuous 2: The pores are conspicuous 1: The pores are a little 0: The pores are not conspicuous Also, after 0 weeks, 2 weeks, 4 weeks and 8 weeks, from the right side of the nose to the right cheek, the face is further The value calculated by the image analyzer (VISIA (registered trademark) Evolution, CANFIELD) was used as the pore score value. In the face image analysis device, the built-in analysis software quantifies the area of pores, the color depth, and the degree of conspicuous pores based on the number. The smaller the pore score value, the less conspicuous pores.

(2) Results 14 subjects from the chlorogenic acid group and 14 subjects from the placebo group were included in the final analysis. The results were expressed by the amount of change (Δ value) from before ingestion (week 0) for each of the visual value and the pore score value. The values are shown as mean ± standard deviation. The statistically significant difference between the two groups was tested by the Mann-Whitney's U test for the visual value and the Unpaired t-test for the pore score value.
FIG. 1 shows a visual value, and FIG. 2 shows a pore score value.

From FIGS. 1 and 2, the conspicuous pores tended to improve significantly in the chlorogenic acid group as compared with the placebo group.

Claims (6)

It is an oral pore conspicuous improving agent containing raw coffee bean hot water extract containing chlorogenic acids as an active ingredient, and chlorogenic acids are 3-cafe oil quinic acid, 4-cafe oil quinic acid, 5-cafe oil quinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid, 5-ferlaquinic acid, 3,4-dicaffe oil quinic acid, 3,5-dicaffe oil quinic acid and 4,5-dicaffe oil quinic acid, raw coffee beans An oral pore conspicuous improving agent having a chlorogenic acid content of 15% by mass or more and a caffeine content of 0.1% by mass or less in a hot water extract . The oral pore conspicuous improving agent according to claim 1 , which is orally administered or orally ingested as chlorogenic acids in an amount of 50 to 1500 mg per day for an adult. The oral pore conspicuous improving agent according to claim 1 or 2 , which is in the form of an oral liquid preparation. It is a food composition for improving oral pore conspicuity containing raw coffee bean hot water extract containing chlorogenic acids as an active ingredient, and chlorogenic acids are 3-cafe oil quinic acid, 4-cafe oil quinic acid, 5-cafe oil. Kinic acid, 3-ferlakinic acid, 4-ferlakinic acid, 5-ferlakinic acid, 3,4-dicaffe oil quinic acid, 3,5-dicaffe oil quinic acid and 4,5-dicaffe oil quinic acid. A food composition for improving the conspicuousness of oral pores, wherein the content of chlorogenic acids in the hot water extract of fresh coffee beans is 15% by mass or more and the content of caffeine is 0.1% by mass or less . The food composition for improving oral pore conspicuity according to claim 4 , which is orally administered or orally ingested as chlorogenic acids in an amount of 50 to 1500 mg per day for an adult. The food composition for improving oral pore conspicuity according to claim 4 or 5 , which is a beverage.

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