Abstract: The present invention provides a technique for further improving the stability of vitamin D3 in a topical composition comprising vitamin D3, even when the amount of water present in the topical composition is increased. Provided is a topical composition comprising vitamin D3, a nonionic surfactant A, which is a polyoxyalkylene hydrogenated castor oil having an average number of moles of alkylene oxide added of 55 or less, and a nonionic surfactant B, which is a nonionic surfactant other than polyoxyalkylene hydrogenated castor oils.

Abstract: The present invention provides a technique for further improving the stability of vitamin D3 in a topical composition comprising vitamin D3 and a glucocorticoid, even when the amount of water present in the topical composition is increased. Provided is a topical composition comprising vitamin D3, a glucocorticoid, a nonionic surfactant A, which is a polyoxyalkylene hydrogenated castor oil, and a nonionic surfactant B, which is a nonionic surfactant other than polyoxyalkylene hydrogenated castor oils.

Abstract: The object of the present invention is to provide a humanized or mouse-human chimeric anti-podoplanin antibody or an antibody fragment containing the antigen-binding region thereof, and the object is achieved by providing an isolated humanized or mouse-human chimeric anti-podoplanin antibody which comprises a predetermined amino acid sequence, or an antibody fragment containing the antigen-binding region thereof.

Abstract: A propolis food product that contains propolis active ingredients with improved bio-absorbability and is readily ingested. The propolis food products containing propolis extracts are gelled by gelatinizers. The gelantinizers are materials such as shiitake extracts, curdlan, agarics extracts and further including sulfated saccharides, .beta.-glucans, carrageenan, locust bean gum, xanthan gum, or agar. The propolis food products are prepared by water or alcohol extraction. Furthermore, the steps involve preparing a gelantinizer solution by adding a gelatinizer to water and adding propolis extracts thereto so that the amount of the propolis extracts in the food product is from 2 to 25 w/w %, a gel composition is then formed by admixing the solution in order to uniformly disperse the propolis extracts.