• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a fertilized egg preparation comprising coenzyme q10 and one or more antioxidants, as well as its preparation process, and its pharmaceutical, nutraceutical or cosmetic compositions. Additionally, the use of said pharmaceutical, nutraceutical or cosmetic egg compositions for use as an anti-inflammatory, analgesic or cosmetic agent is also referred to. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2604552A1
    申请号:ES201730061
    申请日:2017-01-19
    公开日:2017-03-07
    发明作者:Crisanto PALACIOS GAVILÁN；Christian Palacios Gazules
    申请人:Liofilizados Girona S L；Liofilizados Girona SL；
    IPC主号:
    专利说明:

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    DESCRIPTION
    Egg preparation with anti-inflammatory and antioxidant properties
    The present invention relates to a fertilized egg preparation comprising coenzyme Q10 and one or more antioxidants, its preparation process, and its pharmaceutical, nutraceutical or cosmetic compositions. Additionally, it also refers to the use of said pharmaceutical, nutraceutical or cosmetic egg compositions for use as an anti-inflammatory, analgesic or cosmetic agent.
    Background of the invention
    There are numerous diseases, such as fibromyalgia and chronic fatigue syndrome (CFS), characterized by widespread musculoskeletal pain and hypersensitivity, but in which no demonstrable organic causes are evident.
    Fibromyalgia is a syndrome characterized by widespread chronic pain and the presence of between 11 and 18 painful points of connection between muscle and tendon, which are known as “trigger points.” Current therapeutic alternatives offer a wide range of treatments, without a response Widely significant in its great majority, which include a medical approach from the rheumatological, neurological, psychiatric, anti-inflammatory or analgesic treatment.In addition, since it is a difficult diagnosis and treatment syndrome, for which no There is a clear etiology to date and there are enormous difficulties in the treatment of associated pain, which is often accompanied by depression and other psychiatric disorders resulting from loss of mobility, chronic pain, and even social isolation in the most severe cases. The review by Busse et al (2013), the prevalence rate of fibromyalgia in Spain in 2013 was a 2.4%, and for example, 2% of the total population of the United States. This also translates into an increase in health costs and absenteeism, with a significant economic impact.
    Throughout the years, different hypotheses have been raised about this type of musculoskeletal syndromes, and among them, studies by Salem et al (2003), Wang et al (2008), Poazzichi deserve special mention et al (2007), Nakamura et al (2010) and Togo et al (2009). These studies found that one of the mechanisms of activation of these syndromes, especially fibromyalgia, are
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    related to the presence of inflammation, mitochondrial dysfunction and oxidative stress.
    It is known that inflammation is a biological response of the immune system aimed at eliminating stimuli capable of causing damage, and initiating healing and repair. Inflammasomes, which are macromolecules of the protein type, comprise NOD type receptors, an apoptosis-associated protein (ASC) and procaspase-1; Such inflamasomes can be activated by the variation of different factors, including ionic concentration, intracellular or extracellular ATP, destabilization of phagolysosome, or, for example, mechanisms of oxoreduction. Also substances that can be formed during an infection, damage to a tissue and even a metabolic imbalance could trigger the formation of caspase-1, which in an proteolytic way activates the proinflammatory cytokines interleukin ip (IL-1 P) and interleukin 18 ( IL-18). In addition, the activation of inflamasomes can even cause a rapid proinflammatory form of cell death known as piroptosis (Latz et al, 2013).
    Additionally, Zhou et al (2009) have also suggested the link between the inhibition of mitochondrial respiratory complexes I and III and the triggering of musculoskeletal syndromes, particularly fibromyalgia. The involvement in mitochondrial respiratory chain complexes, especially complexes I, III and IV, causes a significant decrease in the resulting ATP, and consequently, a deterioration of cellular respiration. In many cases of mitochondrial complex involvement, a lack of coenzyme Q10 was also observed (Villalba et al, 2000; Modi et al, 2006), as well as an increase in oxidative stress. The latter leads to the rapid and excessive formation of reactive oxygen species (ROS or reactive oxygen species) due to a dysfunction in the mitochondrial oxidative metabolism, which will affect the antioxidant response capacity of the cells, leading to macromolecular damage, and numerous diseases such as arteriosclerosis, diabetes, cancer, neurodegeneration or aging (Tsuji et al, 2012).
    Coenzyme Q10 or CoQ10 is a 1,4-benzoquinone that can be found in three oxidation states known as ubiquinone (oxidized form), ubiquinol (reduced form) and semiquinone or ubisemiquinone (partially reduced form). Coenzyme Q10 is present in most eukaryotic cells, mainly in mitochondria, where it plays a key role in the oxidative phosphorylation chain responsible for the production of ATP (Mancini et al, 2011; Litarru et al, 2007). Depending on its oxidation state and oxidation-reduction equilibrium situation, CoQ10 can act as
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    1 or 2 electron carrier, playing a central role in the electron transport chain, because it has iron-sulfur clusters that can only accept one electron at a time, and because it acts as an antioxidant capable of capturing free radicals. In this sense, CoQ10 is currently classified as a lipoffolic antioxidant, in particular in its reduced form, which represents more than 80% of the total CoQ10 in human plasma, and protects biological membranes and lipoproteins. CoQ10 can also participate, in addition, in various aspects of redox control of cell signaling pathways, such as in the self-oxidation of semiquinone, which represents a primary source of hydrogen peroxide.
    From all of the above, the need to develop new compositions that allow oxidative stress control and therefore also the formation of reactive oxygen species is revealed, with the final objective of offering a viable alternative for the treatment of diseases associated with chronic pain or acute, such as fibromyalgia or chronic fatigue syndrome, associated with inflammatory conditions through the link observed between inflamasomes and the triggering of such inflammatory processes. In addition, it is especially advantageous to develop new compositions that avoid the usual use of significant doses of high-potency anti-inflammatories and analgesics, to avoid side effects derived from prolonged use, which is common in the above-mentioned conditions.
    It is widely known in the state of the art that eggs represent one of the great pillars of human nutrition, being a valuable source of protein; In addition, after proper sterilization, egg preparations provide safe, non-toxic compositions, which in various studies have proven their effectiveness in use as an anti-inflammatory and as an analgesic.
    EP0904090 describes an anti-inflammatory composition obtained by separation of a water soluble fraction of a whole egg, the white or the yolk, of an animal in superimmunized state, from which an extract less than 3000 dalton of average molecular weight is obtained with anti-inflammatory properties
    On the other hand, EP2765869 describes an egg preparation comprising a mixture of yolk and white with a proportion of yolk with respect to white between 98%: 2% and 60%: 40%, respectively, both extracted from a fertilized egg incubated during a period between 18 and 36 hours. The compositions described here show
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    certain patterns of expression of growth factors suitable for the use of said compositions as analgesic, anti-inflammatory and regenerative agents.
    Thirdly, CA2197050 describes the use of compositions derived from incubated fertilized eggs, comprising physiologically tolerable carriers and excipients, for the treatment or prevention of cancer.
    However, although these state-of-the-art documents show different approaches to the treatment of anti-inflammatory diseases, none of them seems to suggest an approach specifically directed towards the control of oxidative stress and the correction of CoQ10 deficiency, usually associated with the existence of said stress and the excess of reactive oxygen species.
    Detailed description of the invention
    An objective of the present invention is to provide an egg preparation comprising an egg product extracted from an incubated fertilized egg, coenzyme Q10, and one or more antioxidants.
    By "gastrulation phase" is understood the stage of embryonic development that happens to the formation of the blastula, and which results in the formation of the three fundamental layers of the embryo, i.e. ectoderm, mesoderm and endoderm.
    By "neurulation phase" is meant the stage of embryonic development that occurs in the final stages of gastrulation, and which includes the formation of the central nervous system.
    The "extraction with supercritical fluids" or SFE (ie supercritical fluid extraction) is known in the state of the art as the process of separation of one component (ie extractant) from another (ie matrix) using supercritical fluids as extracting solvents, such as for example carbon dioxide.
    The term "supercritical fluid" refers to a gas subjected to high compression, under certain critical conditions of temperature and pressure, so that it has combined properties of gases and liquids. For example, in the case of supercritical carbon dioxide, supercritical extraction conditions assume a critical temperature of 31 ° C and a critical pressure of 74 bar.
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    The term "nutraceutical product" or "nutraceutical composition" refers to products or compositions derived from foods intended to provide additional health benefits compared to the basic nutritional value of said foods. Usually, these products are highly regulated by the authorities, and are usually pharmaceutical grade nutrients.
    The expression "acceptable pharmaceutical excipients or carriers" refers to suitable excipients or carriers, from a medical point of view, for use in contact with human and animal tissues without excessive toxicity, irritation, allergic response, or any other problem or complication, commensurable with a reasonable benefit / risk ratio.
    The expression "nutraceutically acceptable excipients or carriers" refers to suitable excipients or carriers, from the food point of view, for use in nutraceutical products or compositions.
    The term "cosmetically acceptable excipients or carriers" refers to excipients or carriers suitable for use in contact with human or animal skin without excessive toxicity, incompatibility, instability, allergic response, among others.
    The term "effective amount" refers to an amount sufficient to obtain an expected effect.
    The present invention comprises an egg preparation comprising:
    a) an egg product that has been previously extracted from an incubated fertilized egg,
    b) an amount of coenzyme Q10, and
    c) an amount of one or more antioxidants.
    Preferably, said egg product has been previously extracted from a fertilized egg incubated for a period of time between 0 and 17 hours, which makes it possible to control that the egg remains in the gastrulation phase, without the neurulation phase having begun yet. , thus ensuring that said egg preparation contains pluripotent cells.
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    More preferably, the egg product has previously been extracted from a fertilized bird egg. Even more preferably, said bird is selected from chicken, goose, duck, quail, turkey, ostrich, pheasant and pigeon; In a still more preferred embodiment, said bird is a chicken.
    The egg preparation of the present invention comprises an amount of coenzyme Q10 comprised between 0.1% and 4.5% by weight with respect to the total weight of said preparation, more preferably an amount of coenzyme Q10 comprised between 0.2% and 2.2% by weight with respect to the total weight of said preparation, and even more preferably, an amount of coenzyme Q10 comprised between 0.4% and 0.7% by weight with respect to the total weight of said preparation.
    On the other hand, the egg preparation of the invention comprises an amount of one or more antioxidants comprised between 2.2% and 6.7% by weight with respect to the total weight of said preparation; preferably, the egg preparation comprises an amount of one or more antioxidants comprised between 1.7% and 5.6% by weight with respect to the total weight of said preparation.
    Said one or more antioxidants are selected from the group consisting of, but not limited to superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), ascorbic acid (ie vitamin C), a-tocopherol (ie vitamin E) , retinol, p-carotene (ie vitamin A precursor), metallothionephine, melatonin, taurine, selenium, resveratrol, methionine, polyphenols, isoflavonones, S-adenosyl-methionine, and any of their mixtures. Particularly, superoxide dismutase (SOD) comprises a cofactor, which is selected from the group consisting of copper, zinc, manganese and iron.
    Another aspect of the present invention comprises a process for the preparation of the egg preparation described above, comprising:
    a) incubate a fertilized egg,
    b) break the egg and obtain the corresponding egg product,
    c) subjecting the egg product to a pressure between 1000 and 9000 bar, for a time between 1 and 20 minutes, at a temperature between 6 ° C and 20 ° C,
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    d) drying the egg product at a certain temperature, with the proviso that:
    i. if the pressure is atmospheric, said temperature is below 60 ° C, and
    ii. if the pressure is vacuum pressure, said temperature is equal to or greater than 60 ° C,
    e) grind the mixture obtained in step d), and,
    f) add an amount of coenzyme Q10 and an amount of one or more antioxidants.
    With respect to the conditions of step a) of the present process, a fertilized egg is preferably incubated for a period of time between 0 and 17 hours, in order to control that the incubated fertilized egg is kept in gastrulation phase, without The neurulation phase has still begun, thus ensuring that the egg preparation obtained contains pluripotent cells. More preferably, the fertilized egg is incubated for a period of time between 0 and 17 hours, at a temperature between 34 ° C and 41 ° C, and a relative humidity between 30% and 75%; even more preferably, the fertilized egg is incubated for a period of time between 0 and 17 hours at a temperature of 38 ° C and a relative humidity between 55% and 60%.
    Stage c) corresponds to a sterilization process to suppress bacteria, molds and other microorganisms potentially harmful to health, which is based on the optimization of a process known as high pressure processing or HPP (“high-pressure processing”), widely used in the food sector.
    In a preferred embodiment, the pressure of step c) of the process described above is 6000 bar. In another embodiment, the temperature of step c) is 9 ° C; also, preferably, the duration of step c) is 5 minutes. More preferably, step c) is carried out at a pressure of 6000 bar and a temperature of 9 ° C, for 5 minutes.
    The selection of the temperature of stage d) is important for the maintenance of the biological conditions suitable for the good preservation of the egg product and its properties. Thus, when the drying of the egg product is carried out at atmospheric pressure, the temperature should be below 60 ° C, preferably, a temperature between 5 ° C and 50 ° C, to avoid accelerating embryonic development; more preferably, the drying of the egg product of step d) is carried out at a temperature between 25 ° C and 40 ° C.
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    On the other hand, if said step d) is performed under vacuum pressure conditions, then the temperature could be equal to or greater than 60 ° C. It will be obvious to the person skilled in the art that when working under pressure conditions corresponding to vacuum pressure, it will be possible to work at a temperature equal to or greater than 60 ° C, although it will be necessary to adjust these conditions to preserve the properties of the egg product .
    Said step d) of drying can be carried out by numerous methods known within the state of the art, such as lyophilization, spray-drying, microwave drying, spray drying, and mixer drying under vacuum conditions. When drying is carried out with a mixer under vacuum conditions, preferably a temperature of 30 ° C will be used.
    Step f) of adding an amount of coenzyme Q10 and an amount of one or more antioxidants is preferably carried out in a mixer.
    In particular, steps d) -f) can be carried out in a band mixer at a rotation speed equal to or greater than 5 turns per minute. The utilization of this type of mixer allows to carry out, simultaneously, the drying of the product, and a micronization and mixing homogeneous.
    In a further embodiment of the present invention, the egg product obtained through the present process of the invention is in the form of nanocapsules. Said nanocapsules can be obtained by means of any of the methods of obtaining known in the state of the art, which will be obvious to the person skilled in the art. This final egg product in the form of a nanocapsule has an analgesic, anti-inflammatory or cosmetic activity 10 times higher than that obtained with the non-encapsulated egg product.
    In another embodiment of the present invention, in order to improve the cosmetic conditions of the egg, the method of obtaining the egg preparation described above further comprises a step of cholesterol extraction by supercritical fluid extraction (SFE) technology, which can be carried out after stage d), and prior to stage e). Said additional extraction stage will be carried out at a pressure between 150 and 450 bar, and a temperature between 15 ° C and 70 ° C. Preferably, said additional step of extracting with supercritical fluid of factors of
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    Growth and cholesterol can be carried out at a pressure of 275 bar and a temperature of 40 ° C.
    The extraction technique with supercritical fluid is a clean and safe option, totally safe, which allows to separate components efficiently, while preserving its characteristics, which has led to its rapid implantation in the food sector. By way of illustration, examples of supercritical fluid applicable in step e) include carbon dioxide or SC-CO2, water, ethane, propane, methanol and ethanol, all in supercritical form, that is, handled under conditions of temperature and pressure Critics suitable for each of them, as will be evident to a person skilled in the art.
    Accordingly, in an alternative embodiment, the method of obtaining the egg preparation described above comprises an additional step comprising the extraction of saturated and unsaturated fats and oils from said egg preparation by extracting with supercritical fluid; said additional stage can be carried out according to the conditions described above, and can be carried out after stage d) and prior to stage e). Through this SFC extraction it is possible to separate the saturated and unsaturated fats and oils, so that the subsequent grinding (stage e) and addition of a quantity of coenzyme Q10 and an amount of one or more antioxidants (stage f) and takes carried out only on an egg protein concentrate free of fats and oils. This alternative embodiment also comprises an additional second stage, subsequent to step f), of reinstating saturated and unsaturated fats and oils in a whisk, in which the corresponding final emulsion is obtained. That is, according to this alternative embodiment, the method of obtaining the egg preparation described above comprises the following steps:
    a) incubate a fertilized egg,
    b) break the egg and obtain the corresponding egg product,
    c) subjecting the egg product to a pressure between 1000 and 9000 bar, for a time between 1 and 20 minutes, at a temperature between 6 ° C and 20 ° C,
    d) drying the egg product at a certain temperature, with the proviso that:
    i. if the pressure is atmospheric pressure, said temperature is below 60 ° C, and
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    ii. if the pressure is vacuum pressure, said temperature is equal to or greater than 60 ° C,
    d2) extract saturated and unsaturated fats and oils from the product obtained in step d) by extraction with supercritical fluid,
    e) grind the egg protein concentrate free of saturated and unsaturated fats and oils resulting from step d2).
    f) add an amount of coenzyme Q10 and an amount of one or more antioxidants, f2) reinstate the saturated and unsaturated fats and oils obtained in the stage
    d2), on the mixture obtained in step f.
    This alternative embodiment allows to obtain the egg preparation in the form of an emulsion, something that will be especially useful for the cosmetic applications of said final product.
    In another aspect of the invention, the egg preparation of the present invention is administered to mammals, more preferably, to humans.
    Particularly, this third aspect of the invention relates to pharmaceutical, nutraceutical or cosmetic compositions comprising an effective amount of egg preparation described above, and one or more suitable pharmaceutical, nutraceutical or cosmetic excipients or carriers, respectively.
    Through these compositions, the present invention provides a new solution that in addition to providing the natural nutrients of the egg itself, provides antioxidants, with the consequent reduction of oxidative stress and coenzyme Q10, which in combination with said antioxidants, has demonstrated a significant effect. in the control of oxidative stress, and in the improvement of the efficiency of the mitochondrial respiratory chain.
    Said pharmaceutical, nutraceutical or cosmetic compositions are preferably characterized by a dosage form selected from:
    a) a solid form selected from powder, tablet, coated tablet, capsule, coated capsule, granule, envelope, encapsulated nanoparticle, and
    b) a liquid form selected from solution, spray, cream, emulsion, gel, paste, shampoo and serum.
    In a fourth aspect of the invention, these pharmaceutical, nutraceutical or cosmetic compositions comprising an effective amount of egg preparation for use as an anti-inflammatory agent for the treatment of anti-inflammatory conditions are described. Optionally, this composition may be administered in combination 5 with one or more known anti-inflammatory agents.
    In a fifth aspect of the invention, these pharmaceutical, nutraceutical or cosmetic compositions comprising an effective amount of egg preparation for use as an analgesic agent for the treatment of acute or chronic pain are described in
    10 conditions related to pain. Optionally, this composition may
    administered in combination with one or more known analgesic agents. Examples of conditions related to acute or chronic pain include, but are not limited to, chronic fatigue syndrome, fibromyalgia or adrenal fatigue.
    15 Throughout the description and claims, the word "comprises" and its
    variations, such as the word "includes", are not intended to exclude other features
    techniques, additives, components or stages. The objects, advantages and additional features of the invention will be apparent to those skilled in the art after analysis of the description. Additionally, the present invention covers all possible combinations 20 of the particular and preferred embodiments described above.
    权利要求:
    Claims (25)
    [1]
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    1. Egg preparation characterized in that it comprises:
    a) an egg product that has been previously extracted from an incubated fertilized egg,
    b) an amount of coenzyme Q10, and
    c) an amount of one or more antioxidants.
    [2]
    2. Egg preparation according to claim 1, characterized in that the incubation of said fertilized egg is carried out for a period of time between 1 and 17 hours.
    [3]
    3. Egg preparation according to claim 1 or 2, characterized in that the egg product has previously been extracted from a fertilized bird egg wherein said bird is selected from hen, goose, duck, quail, turkey, ostrich, pheasant and dove.
    [4]
    4. Egg preparation according to claim 3, characterized in that the bird is a chicken.
    [5]
    5. Egg preparation according to claims 1-4, characterized in that the amount of coenzyme Q10 is comprised between 0.1% and 4.5% by weight with respect to the total weight of said preparation.
    [6]
    6. Egg preparation according to claims 1-5, characterized in that the amount of coenzyme Q10 is between 0.2% and 2.2% by weight with respect to the total weight of said preparation.
    [7]
    7. Egg preparation according to any of claims 1-6,
    characterized in that the amount of coenzyme Q10 is between 0.4% and 0.7% by weight with respect to the total weight of said preparation.
    [8]
    8. Egg preparation according to any of claims 1-7,
    characterized in that the amount of one or more antioxidants is comprised between 2.2% and 6.7% by weight with respect to the total weight of said preparation.
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    [9]
    9. Egg preparation according to any of claims 1-8,
    characterized in that the amount of one or more antioxidants is between 1.7% and 5.6% by weight with respect to the total weight of said preparation.
    [10]
    10. Egg preparation according to any of claims 1-9,
    characterized in that said one or more antioxidants are selected from the group consisting of superoxide dismutase, catalase, glutathione, ascorbic acid, a-tocopherol, retinol, p-carotene, metallothionefna, melatonin, taurine, selenium, resveratrol, methionine, polyphenols, isoflavonones , S-adenosyl-methionine, and any of its mixtures.
    [11]
    11. Egg preparation according to revindication 10, characterized in that said one or more antioxidants consist of superoxide dismutase, and that said superoxide dismutase comprises a cofactor selected from the group consisting of copper, zinc, manganese and iron.
    [12]
    12. Procedure for preparing the egg preparation of claims 1-11, characterized in that it comprises:
    a) incubate a fertilized egg,
    b) break the egg and obtain the corresponding egg product,
    c) subjecting the egg product to a pressure between 1000 and 9000 bar, for a time between 1 and 20 minutes, at a temperature between 6 ° C and 20 ° C,
    d) drying the egg product at a certain temperature, with the proviso that:
    i. if the pressure is atmospheric pressure, said temperature is below 60 ° C, and
    ii. if the pressure is vacuum pressure, said temperature is equal to or greater than 60 ° C,
    e) grind the mixture obtained in step d), and
    f) add an amount of coenzyme Q10 and an amount of one or more antioxidants.
    [13]
    13. Method according to claim 12, characterized in that step a) is carried out at a temperature between 34 ° C and 41 ° C, and a relative humidity between 30% and 75%.
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    [14]
    14. Method according to claim 12 or 13, characterized in that step a) is carried out at a temperature of 38 ° C, and a relative humidity between 55% and 60%.
    [15]
    15. Method according to any of claims 12-14, characterized in that the pressure in step c) is 6000 bar.
    [16]
    16. Method according to any of claims 12-15, characterized in that the temperature in step c) is 9 ° C.
    [17]
    17. Method according to any of claims 12-16, characterized in that the duration of step c) is 5 minutes.
    [18]
    18. Method according to any of claims 12-17, characterized in that when the pressure is atmospheric pressure in step g), the egg product is dried at a temperature between 5 ° C and 50 ° C.
    [19]
    19. Method according to any of claims 12-18, characterized in that steps d) and e) are carried out in a band mixer at a rotation speed equal to or greater than 5 turns per minute.
    [20]
    20. Method according to any of claims 12-19, characterized in that it comprises an additional stage after stage d), and prior to stage e), which comprises an extraction with supercritical cholesterol fluid at a pressure between 150 and 450 bar and a temperature between 15 ° C and 70 ° C.
    [21]
    21. Method according to any of claims 12-18, characterized in that it comprises:
    - an additional stage d2), after stage d), which includes the extraction of saturated and unsaturated fats and oils from the egg preparation, and
    - an additional stage f2), subsequent to stage f), comprising the reinstatement of saturated and unsaturated fats and oils extracted in step d2) to the mixture obtained in stage f).
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    [22]
    22. Pharmaceutical, nutraceutical or cosmetic composition characterized in that it comprises an effective amount of an egg preparation as defined in any of claims 1-11, and one or more acceptable pharmaceutical, nutraceutical or cosmetic excipients or carriers, respectively.
    [23]
    23. Pharmaceutical, nutraceutical or cosmetic composition according to revindication 22, characterized by a dosage form selected from:
    c) a solid form selected from powder, tablet, coated tablet, capsule, coated capsule, granule, envelope, encapsulated nanoparticle, and
    d) a liquid form selected from solution, aerosol, cream, emulsion, gel, paste, shampoo and serum.
    [24]
    24. Pharmaceutical or nutraceutical or cosmetic composition according to revindication 22 or 23, for use as an anti-inflammatory agent for the treatment of inflammatory conditions.
    [25]
    25. Pharmaceutical, nutraceutical or cosmetic composition according to revindication 22 or 23, for use as an analgesic agent for the treatment of acute or chronic pain in pain-related conditions.
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    同族专利:
    公开号 | 公开日
    WO2018134460A1|2018-07-26|
    ES2604552B1|2017-09-13|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US20140255331A1|2011-10-13|2014-09-11|Ovivity Group, S.L.|Egg preparation with regenerating, analgesic and/or anti-inflammatory properties|
    CN104855516A|2015-06-17|2015-08-26|刘丽亭|Preparation method for vinegar-egg milk beverage suitable for conditioning of patients suffering from cardiovascular and cerebrovascular diseases|
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