Physiologically functional foods or cosmetics containing...

Drug – bio-affecting and body treating compositions – Preparations characterized by special physical form – Food or edible as carrier for pharmaceutical

Reexamination Certificate

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Reexamination Certificate

active

06896896

ABSTRACT:
The present invention relates to functional foods or cosmetics containing sphingoglycolipids and a process of producing the same.

REFERENCES:
patent: 6316032 (2001-11-01), Kado et al.
patent: 0 969 079 (2000-01-01), None
patent: 11-113530 (1999-04-01), None
patent: 11-113530 (1999-04-01), None
patent: 2000-139345 (2000-05-01), None
patent: WO 9933939 (1999-07-01), None
“Cosmesome CM-1”, Q.P. Corporation, Oct. 1999.*
English translation of JPA 11-113530 (not including bibliographical data).
English translation Kawashima, Shokuhin to Youki, 1991, vol. 32, No. 5, 290-295 (not including translation of Figure and Photos).
Special Issue/Moisturizing mechanism, and novel research and development of moisturizing agents, Fragrance Journal 1995-1, pp. 81-89.
Hirotaka Shibuya, et al. “Sphingolipids and Glycerolipids. I. Chemical Structures and Inophoretic Activities of Soyacerebrosides I and II from Soybean” Chem. Phar. Bull. 38 (11) 2933-2938 (1990).
Yasuhiko Fujino, et al. “Molecular Species of Ceramide and Mon-, Di, Tri-, and Tetraglycosylceramide in Bran and Endosperm of Rice Grains” Agric. Biol. Che., 49(9), 2753-2762 (1985).
Masao Ohnishi, et al. “Sphingolipid Classes and Their Molecular Species in Wheat Flour” Agric. Biol. Chem., 49(12), 3609-3611, 1985.
International Search Report, Sep. 2001.

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