Background

Spilanthol is a bioactive alkamide widespread in Asteraceae and Piperaceae plant species. The species from Asteraceae are famous because of their sensorial anesthetic and spicy properties. One of these plants is Acmella oleracea, popularly known as jambu, is widely used as a spice in Brazilian cuisine and as a folk remedy. Many scientific papers can be found in the literature regarding the biological importance of spilanthol and its methods of extraction. However, to date, none of the studies has presented a technological mapping of patents involving this natural product.

Scope and approach

The present study aimed to compile data relating the state of the art on patents filed or granted between 1996 and 2016 involving spilanthol. To that end, a patent research was performed in the international patent database Patentscope, in a period of 20 years (1996–2016), using the keyword spilanthol.

Key findings

Patents were separated into four groups of interest, according to the technological use of spilanthol: a) pharmacological properties; b) use in cosmetics; c) methods for obtaining and d) sensorial effects. Only 91 patents were found regarding the first three groups, which showed that there is a scope for the development of new technologies. The sensorial properties of spilanthol are widely used in oral care compositions, personal products, cleaning products, foodstuffs and beverages.

Conclusions

This study presents different technological approaches to apply spilanthol, which helps to visualize opportunities and to boost innovation for new products.

中文翻译：

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含有斯皮兰特的产品：专利审查（1996–2016）

背景

二十碳四烯醇是一种生物活性的烷酰胺，广泛存在于菊科和胡椒科植物中。菊科的物种因其感官麻醉和辛辣特性而闻名。这些植物之一是油桃（Acmella oleracea），俗称果酱（Jambu），被广泛用作巴西美食的香料和民间疗法。在文献中可以找到许多关于七氢薄荷醇的生物学重要性及其提取方法的科学论文。但是，迄今为止，没有任何研究提出涉及该天然产物的专利的技术图。

范围和方法

本研究的目的是汇编与斯皮兰特有关的1996年至2016年之间已申请或授予的专利的最新技术数据。为此，使用关键字spilanthol在20年（1996-2016年）的国际专利数据库Patentscope中进行了一项专利研究。

主要发现

根据松香酚的技术用途，将专利分为四个感兴趣的组：a）药理特性；b）在化妆品中使用；c）获得方法和d）感官效果。前三类专利仅被发现91项专利，这表明新技术的发展空间很大。环戊四醇的感官特性广泛用于口腔护理组合物，个人产品，清洁产品，食品和饮料中。

结论

这项研究提出了应用七叶薄荷醇的不同技术方法，这有助于可视化机会并促进新产品的创新。