CN114209058A - Preparation for preventing hypertension, hyperlipidemia and hyperglycemia and preparation method thereof - Google Patents
Preparation for preventing hypertension, hyperlipidemia and hyperglycemia and preparation method thereof Download PDFInfo
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- CN114209058A CN114209058A CN202111536337.0A CN202111536337A CN114209058A CN 114209058 A CN114209058 A CN 114209058A CN 202111536337 A CN202111536337 A CN 202111536337A CN 114209058 A CN114209058 A CN 114209058A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 47
- 208000031226 Hyperlipidaemia Diseases 0.000 title claims abstract description 24
- 206010020772 Hypertension Diseases 0.000 title claims abstract description 24
- 201000001421 hyperglycemia Diseases 0.000 title claims abstract description 24
- 239000000284 extract Substances 0.000 claims abstract description 89
- 239000000843 powder Substances 0.000 claims abstract description 87
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- 244000046146 Pueraria lobata Species 0.000 claims abstract description 16
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 16
- 229940094952 green tea extract Drugs 0.000 claims abstract description 15
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 15
- 229940087603 grape seed extract Drugs 0.000 claims abstract description 14
- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 14
- 239000001717 vitis vinifera seed extract Substances 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241001070941 Castanea Species 0.000 claims abstract description 8
- 235000014036 Castanea Nutrition 0.000 claims abstract description 8
- 102000016942 Elastin Human genes 0.000 claims abstract description 8
- 108010014258 Elastin Proteins 0.000 claims abstract description 8
- 229920001202 Inulin Polymers 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 8
- 239000011575 calcium Substances 0.000 claims abstract description 8
- 229920002549 elastin Polymers 0.000 claims abstract description 8
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 8
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- 238000002156 mixing Methods 0.000 claims description 15
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 13
- 238000001694 spray drying Methods 0.000 claims description 12
- 244000269722 Thea sinensis Species 0.000 claims description 11
- 235000009569 green tea Nutrition 0.000 claims description 11
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 9
- 235000017848 Rubus fruticosus Nutrition 0.000 claims description 9
- 241000167854 Bourreria succulenta Species 0.000 claims description 8
- 240000007124 Brassica oleracea Species 0.000 claims description 8
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 8
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 8
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 8
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- 244000300264 Spinacia oleracea Species 0.000 claims description 8
- 244000078912 Trichosanthes cucumerina Species 0.000 claims description 8
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- 235000019693 cherries Nutrition 0.000 claims description 8
- 239000002775 capsule Substances 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
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- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
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- 239000002671 adjuvant Substances 0.000 claims description 4
- 235000021014 blueberries Nutrition 0.000 claims description 4
- 229940055416 blueberry extract Drugs 0.000 claims description 4
- 235000019216 blueberry extract Nutrition 0.000 claims description 4
- 229940008396 carrot extract Drugs 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 229940072113 onion extract Drugs 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000021029 blackberry Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
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- 241000234282 Allium Species 0.000 description 3
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- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 239000003814 drug Substances 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation for preventing hypertension, hyperlipidemia and hyperglycemia and a preparation method thereof, wherein the preparation comprises the following components in parts by weight: 3-7 parts of kudzu root extract, 1-6 parts of inulin, 2-4.5 parts of natto powder, 1.5-4 parts of yeast powder, 1-8 parts of red yeast rice, 0.5-4 parts of calcium hydrophosphate, 1-4 parts of grape seed extract, 2-9 parts of chestnut powder, 0.5-5 parts of phytosterol ester, 0.5-2.5 parts of green tea extract, 0.1-5 parts of elastin peptide and 14 parts of vegetable and fruit extract, wherein the extracts are obtained by high-temperature water extraction and drying. The advantages include: the food has scientific component matching, is suitable for various people to eat, and effectively prevents hypertension, hyperlipidemia and hyperglycemia.
Description
Technical Field
The invention relates to a health food, in particular to a health food for people suffering from hypertension, hyperlipidemia and hyperglycemia or having considerable risk.
Background
Cardiovascular and cerebrovascular diseases are collectively called cardiovascular and cerebrovascular diseases. A significant proportion of the elderly over the age of 60 years are also suffering from hypertension, hyperlipidemia and/or hyperglycemia. The excessive lipid and alcohol in the diet can not be consumed and promote metabolism in daily life, and the reduction of the balance ability of the human body for regulating the organism after the aging can easily cause the increase of the level of free radicals in the body, which is the main reason for the three-high disease. Prevention of disease is an important measure for maintaining physical health. Many products are available on the market for reducing/preventing hypertension, hyperlipidemia and hyperglycemia, but the effects are very slight, and the drug ingredients in the formula components are too many to avoid causing burden to the body.
Disclosure of Invention
The invention aims to provide a preparation for preventing hypertension, hyperlipidemia and hyperglycemia, and aims to solve the problems that the existing product has poor effect of preventing hypertension, hyperlipidemia and hyperglycemia, and the excessive medicinal components in the formula easily cause burden on the body.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation for preventing hypertension, hyperlipidemia and hyperglycemia comprises the following components in parts by weight: 3-7 parts of kudzu root extract, 1-6 parts of inulin, 2-4.5 parts of natto powder, 1.5-4 parts of yeast powder, 1-8 parts of red yeast rice, 0.5-4 parts of calcium hydrophosphate, 1-4 parts of grape seed extract, 2-9 parts of chestnut powder, 0.5-5 parts of phytosterol ester, 0.5-2.5 parts of green tea extract, 0.1-5 parts of elastin peptide and 10-25 parts of vegetable and fruit powder and/or vegetable and fruit extract.
Further, the coating comprises the following components in parts by weight: 5 parts of kudzu root extract, 3 parts of inulin, 3 parts of natto powder, 3 parts of yeast powder, 4 parts of red yeast rice, 2 parts of calcium hydrophosphate, 3 parts of grape seed extract,
4 parts of chestnut powder, 4 parts of phytosterol ester, 1 part of green tea, 3 parts of elastin peptide and 14 parts of vegetable and fruit powder and/or vegetable and fruit extract.
Furthermore, the raw materials of the vegetable and fruit powder and/or the vegetable and fruit extract comprise bitter gourd, onion, cauliflower, broccoli, tomato, carrot, spinach, cabbage, blackberry, blueberry, raspberry and cherry.
Further, the vegetable and fruit powder comprises, by weight, 3 parts of bitter gourd powder, 1 part of onion powder, 1 part of cauliflower powder, 1 part of broccoli powder, 1 part of tomato powder, 1 part of carrot powder, 1 part of spinach powder, 1 part of cabbage powder, 1 part of blackberry powder, 1 part of blueberry powder, 1 part of raspberry powder and 1 part of cherry powder.
Further, the vegetable and fruit extract comprises, by weight, 3 parts of a bitter gourd extract, 1 part of an onion extract, 1 part of a cauliflower extract, 1 part of a broccoli extract, 1 part of a tomato extract, 1 part of a carrot extract, 1 part of a spinach extract, 1 part of a cabbage extract, 1 part of a blackberry extract, 1 part of a blueberry extract, 1 part of a raspberry extract, and 1 part of a cherry extract.
Furthermore, the kudzu root extract, the grape seed extract, the green tea extract and the vegetable and fruit extract are all obtained by adopting high-temperature water extraction and then vacuum drying.
Further, the preparation process of the kudzu root extract comprises the following steps: pretreating radix puerariae, and then crushing the pretreated radix puerariae into 200-mesh radix puerariae powder, wherein the mass ratio of the radix puerariae powder to water is 1: 19 mixing, extracting at 125 deg.C under 0.15MPa for 1 hr, concentrating the water extract, and spray drying to obtain radix Puerariae extract.
Further, the preparation process of the grape seed extract comprises the following steps: the mass ratio of grape seeds to water is 1: 14, extracting for 2 hours at the temperature of 60-80 ℃ and the pH value of 6.0-7.0, concentrating the water extract, and then carrying out spray drying to obtain the kudzu root extract.
Further, the preparation process of the green tea extract comprises the following steps: crushing green tea, wherein the green tea powder and water are mixed according to a mass ratio of 1: 15 mixing, extracting at 85 deg.C under normal pressure for 2 hr, concentrating the water extract, and spray drying to obtain green tea extract.
Furthermore, the preparation is prepared by mixing the components with food and pharmaceutically acceptable auxiliary materials and preparing into powder, granules, tablets and capsules.
The advantages of the invention include: the formula is scientific, the materials are mostly homologous materials of medicine and food, no burden is caused to the body, and the multi-component synergy plays a role in reducing blood pressure, blood sugar and blood fat. The extract is obtained from the raw materials by adopting a high-temperature water extraction mode, organic solvents are avoided, the extraction process is simple and environment-friendly, and no organic solvent exists
Residue and improved edible safety.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, which are illustrative of the present invention and are not to be construed as limiting the present invention.
Example one
A preparation for preventing hypertension, hyperlipidemia and hyperglycemia comprises the following components in parts by weight:
the coating comprises the following components in parts by weight: 5 parts of kudzu root extract, 3 parts of inulin, 3 parts of natto powder, 3 parts of yeast powder, 4 parts of red yeast rice, 2 parts of calcium hydrophosphate, 3 parts of grape seed extract, 4 parts of chestnut powder, 4 parts of phytosterol ester, 1 part of green tea, 3 parts of elastin peptide and 14 parts of vegetable and fruit extract.
The vegetable and fruit extract comprises, by weight, 3 parts of a bitter gourd extract, 1 part of an onion extract, 1 part of a cauliflower extract, 1 part of a broccoli extract, 1 part of a tomato extract, 1 part of a carrot extract, 1 part of a spinach extract, 1 part of a cabbage extract, 1 part of a blackberry extract, 1 part of a blueberry extract, 1 part of a raspberry extract and 1 part of a cherry extract.
The preparation process of the kudzu root extract comprises the following steps: pretreating radix puerariae, and then crushing the pretreated radix puerariae into 200-mesh radix puerariae powder, wherein the mass ratio of the radix puerariae powder to water is 1: 19 mixing, extracting at 125 deg.C under 0.15MPa for 1 hr, concentrating the water extract, and spray drying to obtain radix Puerariae extract.
The preparation process of the grape seed extract comprises the following steps: the mass ratio of grape seeds to water is 1: 14 mixing, extracting at 60 deg.C and pH6.0 for 2 hr, concentrating the water extract, and spray drying to obtain radix Puerariae extract.
The preparation process of the green tea extract comprises the following steps: crushing green tea, wherein the green tea powder and water are mixed according to a mass ratio of 1: 15 mixing, extracting at 85 deg.C under normal pressure for 2 hr, concentrating the water extract, and spray drying to obtain green tea extract.
The vegetable and fruit extract can be extracted from different vegetable and fruit raw materials by adopting a conventional high-temperature water extraction mode.
The preparation is prepared by mixing the components with food and pharmaceutically acceptable adjuvants, and making into powder, granule, tablet, and capsule.
The hair application and dosage are as follows: taken three times a day before meals, 3 g each time.
Example two
A preparation for preventing hypertension, hyperlipidemia and hyperglycemia comprises the following components in parts by weight: the composition comprises, by weight, 3 parts of kudzu root extract, 2 parts of inulin, 4 parts of natto powder, 3 parts of yeast powder, 5 parts of red yeast rice, 4 parts of calcium hydrophosphate, 3 parts of grape seed extract, 6 parts of chestnut powder, 5 parts of phytosterol ester, 2 parts of green tea extract, 2 parts of elastin peptide and 14 parts of vegetable and fruit extract.
The vegetable and fruit extract comprises, by weight, 3 parts of a bitter gourd extract, 1 part of an onion extract, 1 part of a cauliflower extract, 1 part of a broccoli extract, 1 part of a tomato extract, 1 part of a carrot extract, 1 part of a spinach extract, 1 part of a cabbage extract, 1 part of a blackberry extract, 1 part of a blueberry extract, 1 part of a raspberry extract and 1 part of a cherry extract.
The preparation process of the kudzu root extract comprises the following steps: pretreating radix puerariae, and then crushing the pretreated radix puerariae into 200-mesh radix puerariae powder, wherein the mass ratio of the radix puerariae powder to water is 1: 19 mixing, extracting at 125 deg.C under 0.15MPa for 1 hr, concentrating the water extract, and spray drying to obtain radix Puerariae extract.
The preparation process of the grape seed extract comprises the following steps: the mass ratio of grape seeds to water is 1: 14 mixing, extracting at 80 deg.C and pH7.0 for 2 hr, concentrating the water extract, and spray drying to obtain radix Puerariae extract.
The preparation process of the green tea extract comprises the following steps: crushing green tea, wherein the green tea powder and water are mixed according to a mass ratio of 1: 15 mixing, extracting at 85 deg.C under normal pressure for 2 hr, concentrating the water extract, and spray drying to obtain green tea extract.
The vegetable and fruit extract can be extracted from different vegetable and fruit raw materials by adopting a conventional high-temperature water extraction mode.
The preparation is prepared by mixing the components with food and pharmaceutically acceptable adjuvants, and making into powder, granule, tablet, and capsule.
The hair application and dosage are as follows: taken three times a day before meals, 3 g each time.
EXAMPLE III
A preparation for preventing hypertension, hyperlipidemia and hyperglycemia comprises the following components in parts by weight: 5 parts of kudzu root extract, 2 parts of inulin, 4 parts of natto powder, 3 parts of yeast powder, 1 part of red yeast rice, 0.5 part of calcium hydrophosphate, 2 parts of grape seed extract, 5 parts of chestnut powder, 5 parts of phytosterol ester, 2.5 parts of green tea extract, 0.1 part of elastin peptide and 14 parts of vegetable and fruit powder.
The vegetable and fruit powder comprises, by weight, 3 parts of bitter gourd powder, 1 part of onion powder, 1 part of cauliflower powder, 1 part of broccoli powder, 1 part of tomato powder, 1 part of carrot powder, 1 part of spinach powder, 1 part of cabbage powder, 1 part of blackberry powder, 1 part of blueberry powder, 1 part of raspberry powder and 1 part of cherry powder.
The preparation is prepared by mixing the components with food and pharmaceutically acceptable adjuvants, and making into powder, granule, tablet, and capsule.
The hair application and dosage are as follows: taken three times a day before meals, 3 g each time.
The advantages of the invention include: most raw materials are taken from food materials, so that the health food is suitable for various people, and can supplement the original nutrients of the food and prevent hypertension, hyperlipidemia and hyperglycemia.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained herein by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.
Claims (10)
1. A preparation for preventing hypertension, hyperlipidemia and hyperglycemia is characterized in that:
the coating comprises the following components in parts by weight: 3-7 parts of kudzu root extract, 1-6 parts of inulin, 2-4.5 parts of natto powder, 1.5-4 parts of yeast powder, 1-8 parts of red yeast rice, 0.5-4 parts of calcium hydrophosphate, 1-4 parts of grape seed extract, 2-9 parts of chestnut powder, 0.5-5 parts of phytosterol ester, 0.5-2.5 parts of green tea extract, 0.1-5 parts of elastin peptide and 14 parts of vegetable and fruit powder and/or vegetable and fruit extract.
2. The preparation according to claim 1, wherein the preparation is used for preventing hypertension, hyperlipidemia and hyperglycemia, and comprises:
the coating comprises the following components in parts by weight: 5 parts of kudzu root extract, 3 parts of inulin, 3 parts of natto powder, 3 parts of yeast powder, 4 parts of red yeast rice, 2 parts of calcium hydrophosphate, 3 parts of grape seed extract, 4 parts of chestnut powder, 4 parts of phytosterol ester, 1 part of green tea, 3 parts of elastin peptide and 14 parts of vegetable and fruit powder and/or vegetable and fruit extract.
3. The preparation for preventing hypertension, hyperlipidemia and hyperglycemia according to claim 2, wherein:
the vegetable and fruit powder and/or vegetable and fruit extract is prepared from fructus Momordicae Charantiae, Bulbus Allii Cepae, cauliflower, broccoli, fructus Lycopersici Esculenti, radix Dauci Sativae, herba Spinaciae, caulis et folium Brassicae Capitatae, blackberry, fructus Myrtilli, Rubi fructus, and fructus Pruni Pseudocerasi.
4. The preparation according to claim 3, wherein the preparation is used for preventing hypertension, hyperlipidemia and hyperglycemia, and comprises the following components:
the vegetable and fruit powder comprises, by weight, 3 parts of bitter gourd powder, 1 part of onion powder, 1 part of cauliflower powder, 1 part of broccoli powder, 1 part of tomato powder, 1 part of carrot powder, 1 part of spinach powder, 1 part of cabbage powder, 1 part of blackberry powder, 1 part of blueberry powder, 1 part of raspberry powder and 1 part of cherry powder.
5. The preparation according to claim 3, wherein the preparation is used for preventing hypertension, hyperlipidemia and hyperglycemia, and comprises the following components:
the vegetable and fruit extract comprises, by weight, 3 parts of a bitter gourd extract, 1 part of an onion extract, 1 part of a cauliflower extract, 1 part of a broccoli extract, 1 part of a tomato extract, 1 part of a carrot extract, 1 part of a spinach extract, 1 part of a cabbage extract, 1 part of a blackberry extract, 1 part of a blueberry extract, 1 part of a raspberry extract and 1 part of a cherry extract.
6. The preparation according to claim 1, wherein the preparation is used for preventing hypertension, hyperlipidemia and hyperglycemia, and comprises:
the kudzu root extract, the grape seed extract, the green tea extract and the vegetable and fruit extract are all obtained by adopting high-temperature water extraction and then vacuum drying.
7. The preparation according to claim 6, wherein the preparation is used for preventing hypertension, hyperlipidemia and hyperglycemia, and comprises the following components:
the preparation process of the kudzu root extract comprises the following steps: pretreating radix puerariae, and then crushing the pretreated radix puerariae into 200-mesh radix puerariae powder, wherein the mass ratio of the radix puerariae powder to water is 1: 19 mixing, extracting at 125 deg.C under 0.15MPa for 1 hr, concentrating the water extract, and spray drying to obtain radix Puerariae extract.
8. The preparation according to claim 6, wherein the preparation is used for preventing hypertension, hyperlipidemia and hyperglycemia, and comprises the following components:
the preparation process of the grape seed extract comprises the following steps: the mass ratio of grape seeds to water is 1: 14, extracting for 2 hours at the temperature of 60-80 ℃ and the pH value of 6.0-7.0, concentrating the water extract, and then carrying out spray drying to obtain the kudzu root extract.
9. The preparation according to claim 6, wherein the preparation is used for preventing hypertension, hyperlipidemia and hyperglycemia, and comprises the following components:
the preparation process of the green tea extract comprises the following steps: crushing green tea, wherein the green tea powder and water are mixed according to a mass ratio of 1: 15 mixing, extracting at 85 deg.C under normal pressure for 2 hr, concentrating the water extract, and spray drying to obtain green tea extract.
10. The preparation according to claim 1, wherein the preparation is used for preventing hypertension, hyperlipidemia and hyperglycemia, and comprises:
the preparation is prepared by mixing the components with food and pharmaceutically acceptable adjuvants, and making into powder, granule, tablet, and capsule.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462025A (en) * | 2013-09-29 | 2013-12-25 | 厦门中药厂有限公司 | Health food assisting in reducing blood fat and preparation method and application thereof |
| CN110313528A (en) * | 2019-08-12 | 2019-10-11 | 周旋 | A kind of juice drinks and its technique promoting blood purification |
| CN112931741A (en) * | 2019-12-23 | 2021-06-11 | 上海赋康健康管理有限公司 | Dietary food for assisting in reducing blood fat and blood pressure and maintaining cardiovascular and cerebrovascular health |
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2021
- 2021-12-15 CN CN202111536337.0A patent/CN114209058A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462025A (en) * | 2013-09-29 | 2013-12-25 | 厦门中药厂有限公司 | Health food assisting in reducing blood fat and preparation method and application thereof |
| CN110313528A (en) * | 2019-08-12 | 2019-10-11 | 周旋 | A kind of juice drinks and its technique promoting blood purification |
| CN112931741A (en) * | 2019-12-23 | 2021-06-11 | 上海赋康健康管理有限公司 | Dietary food for assisting in reducing blood fat and blood pressure and maintaining cardiovascular and cerebrovascular health |
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Application publication date: 20220322 |