JP4802251B2 - Health food composition made mainly of tahibo, champignon and mulberry leaves - Google Patents

Description

The present invention relates to a health food composition produced using tahibo, champignon and mulberry leaves as main raw materials. Accordingly, the health food composition of the present invention naturally contains all components of tahibo, champignon and mulberry leaves uniformly.

We human health is closely related to food.
From the latter half of the 1970s, dietary habits have become westernized as incomes have increased, and meat diets have increased rapidly. Meanwhile, various adult diseases that have been mainly based on vegetarian diets have increased rapidly. I began to raise my head to the problem. In other words, the intake of animal fat foods, processed foods, instant foods and various food additives has increased rapidly, and the intestinal environment has deteriorated, resulting in a significant increase in life expectancy. As a result, the immunity of the patient decreased, making it more susceptible to various diseases such as obesity, hypertension, diabetes and hyperlipidemia.
As a result, there is a growing interest in health as well as reflections on dietary habits, which greatly increases the demand for health foods that can prevent adult diseases.

An object of the present invention is to provide a health food composition produced by blending tahibo powder, champignon powder, and mulberry leaf powder.

  TECHNICAL FIELD The present invention relates to a health food composition produced mainly from tahibo powder, champignon powder, and mulberry leaf powder, and is a metabolic syndrome that has become a social problem due to overnutrition due to excessive intake of animal fat foods. It is related with the health food composition which has the big effect on improvement and diet.

  The object is achieved by blending 20-50 parts by weight of tahibo powder, 20-50 parts by weight of champignon powder and 20-50 parts by weight of mulberry leaf powder.

Preferably, the champignon powder is produced by composting a residue left after squeezing sugar cane or a residue left after squeezing beans for 60 to 90 days;
Injecting champignon into the compost and culturing for 30-50 days;
Collecting the cultured champignon, washing it with water and then cutting it to a size of 2-5 cm;
Transferring the champignon cut in the size to a dryer and drying it at 45 to 55 ° C. for 8 to 12 hours; and transferring the dried champignon to a pulverizer and pulverizing it into a powder of 1.5 mm It is characterized by being manufactured through;

  In the health food composition of the present invention, all components of tahibo, champignon and mulberry leaves are contained evenly, so if you do not take it loose, you can prevent bad breath, body odor and old man odor, In addition, it can play a major role in preventing adult diseases such as diabetes, hypertension, hyperlipidemia, obesity and digestive enema, as well as enhancing antibacterial ability and immunity.

1 is a drawing showing the results of a scavenging action on peroxy radicals. It is drawing which showed the result of the antioxidant effect with respect to radical. It is the figure which showed the result of the urea density | concentration in the blood of Control group, mulberry leaf group, tahibo group, champignon group, and combination group 60 days after administration. It is the figure which showed the result of the lactic acid density | concentration in the blood of Control group 60 days after administration, a mulberry leaf group, a tahibo group, a champignon group, and a combination group. It is the figure which showed the result of the ammonia concentration in the blood of Control group 60 days after administration, a mulberry leaf group, a tahibo group, a champignon group, and a combination group. It is the figure which showed the result of the copper density | concentration by the urine of the Control group of 60 days after administration, a mulberry leaf group, a tahibo group, a champignon group, and a combination group. It is the figure which showed the result of the density | concentration of the lead by the urine of the Control group of 60 days after administration, a mulberry leaf group, a tahibo group, a champignon group, and a combination group. It is the figure which showed the result of the density | concentration of the zinc by the urine of the Control group, the mulberry leaf group, the tahibo group, the champignon group, and the combination group 60 days after administration. It is the figure which showed the result of the density | concentration of magnesium by the urine of the Control group of 60 days after administration, a mulberry leaf group, a tahibo group, a champignon group, and a combination group. It is the figure which showed the result of the density | concentration of magnesium by the urine of the Control group of 60 days after administration, a mulberry leaf group, a tahibo group, a champignon group, and a combination group. It is the figure which showed the result of the density | concentration of sodium by the urine of the Control group of 60 days after administration, a mulberry leaf group, a tahibo group, a champignon group, and a combination group.

  The present invention relates to a health food composition produced by blending tahibo powder, champignon powder, and mulberry leaf powder.

  Taheebo is locally known as a miracle medicinal tree that grows naturally in the South American Amazon. Tahibo says that it has a bactericidal power and does not have insects on the tree, nor does it grow mold.

  Tahivo's pharmacological actions include active metabolism, promotion of detoxification, sweating, blood purification and blood circulation, replacement of keratinized skin cells, fresh blood production, presentation of optimal conditions for fat absorption and cellular activity It is known to be effective in preventing aging, promoting urination, preventing and treating diabetes.

  In the present invention, 20 to 50 parts by weight of tahibo powder is blended.

  Champignon (Shampinion) is a kind of western mushroom, which has the ability to neutralize harmful malodorous substances in the intestines and blood by acting to reduce good bacteria by increasing good bacteria in the intestinal environment, It is effective in removing various odors such as bad odors.

  The fungal bed for culturing the champignon inoculum was produced using a residue remaining after squeezing sugar cane or a residue remaining after squeezing beans.

  The process for producing champignon powder is as follows.

  First, compost is produced for 60 to 90 days from the residue remaining after squeezing sugar cane or the bean, and then champignon bacteria are injected into the compost and cultured for 30 to 50 days. Subsequently, the mature champignon is collected, washed with water, and then cut to a size of 2 to 5 cm. The champignon cut in the above size is transferred to a dryer and dried at 45-55 ° C. for 8-12 hours. The dried champignon is transferred to a pulverizer and ground into a 1.5 mm powder.

  In the present invention, 20 to 50 parts by weight of champignon powder was blended.

  Mulberry leaves are a comprehensive preventive agent for adult diseases, and at the same time have a considerable function as a therapeutic agent.

  Mulberry leaves contain over 100 kinds of good ingredients such as glucoside, vitamins C, B1, and B2. Mulberry leaves have the highest protein content of the leaves. Not only that, mulberry leaves are rich in minerals, rich in various vitamins, amino acids, and fiber. In particular, it contains 1-deoxynojirimycin (DNJ, deoxynojirimycin), a component unique to mulberry leaves, and suppresses an enzyme that degrades sugar and a particularly rapid increase in blood glucose level. The mulberry leaves contain 1.2% and 0.8% serine and tylosin components, respectively, that improve blood circulation in the brain and remove cholesterol to prevent senile dementia. .

  Other ingredients that lower blood pressure (GABA), ingredients that make cerebral blood vessels strong (rutin), and action that eliminates the clumps of oil attached to blood vessels, eliminate arteriosclerosis The action is clarified.

  In the present invention, 20 to 50 parts by weight of mulberry leaf powder was blended.

  Therefore, the health food composition of the present invention is produced by blending 20-50 parts by weight of tahibo powder, 20-50 parts by weight of champignon powder, and 20-50 parts by weight of mulberry leaf powder.

1. Control group that does not administer any 6-week old pupae, mulberry leaves group that administers only mulberry leaves, tahibo group that administers only tahibo, champignon group that administers only champignon and tahibo champignon mulberry leaves in the same ratio After the oral administration of a predetermined substance at intervals of 3 weeks, blood was collected and the antioxidant action was measured.

  On the other hand, after a predetermined substance was orally administered every 60 days, the concentration of urea, lactic acid and ammonia from blood and the concentration of metal elements from urine were examined by liquid chromatography to measure the detoxification effect.

  In addition, luminol (Luminol) measurement and SOD activity were measured on the serum obtained by centrifuging the collected blood to obtain an antioxidative effect, and the serum obtained by centrifuging the blood and urine ( Urine) was examined by liquid chromatography to determine the detoxification effect.

2. Antioxidant effect 2-1. Luminol measurement results show the luminescence intensity measured on the vertical axis, and scavenging action against peroxyradical in the serum of Control group, Mulberry leaf group, Tahibo group, Champignon group and combination group 60 days after administration The results are shown in FIG.
As can be seen from FIG. 1, the emission intensity of the mulberry leaves group, the tahibo group, the champignon group, particularly the combination group, was significantly lower than the emission intensity of the Control group. Therefore, it can be seen that peroxyradial scavenging action can be expected in all administration groups, particularly in the combination group.

2-2. The SOD activity (%) measured on the vertical axis of the SOD activity indicates the antioxidative effect on radicals in the serum of the Control group, Mulberry leaf group, Tahibo group, Champignon group and combination group 60 days after administration. It was shown in 2.
As seen in FIG. 2, the increase in SOD activity in the mulberry leaf group, the tahibo group, the champignon group, particularly the combination group, was significant compared with the SOD activity in the Control group. Therefore, it can be expected that the anti-oxidation effect for all the administration groups, and in particular, the combination group has a synergistic effect on the anti-oxidation effect.

2-3. Concentrations of urea, lactic acid, ammonia, etc. in the blood 2-3-1. FIG. 3 shows the blood urea concentration results of the Control group, the mulberry leaf group, the tahibo group, the champignon group, and the combination group 60 days after administration of the blood urea concentration.
As shown in FIG. 3, a decrease in blood urea concentration was observed in the mulberry leaf group, the tahibo group, and the champignon group as compared with the Control group, and in particular, the decrease in the blood urea concentration in the combination group was significant.

2-3-2. FIG. 4 shows the results of blood lactate concentration in the Control group, Mulberry leaf group, Tahibo group, Champignon group, and combination group 60 days after administration of blood lactate concentration.
As seen in FIG. 4, a decrease in blood lactic acid concentration was observed in the mulberry leaf group, the tahibo group, the champignon group, and the combination group as compared with the Control group.

2-3-3. FIG. 5 shows the results of blood ammonia concentrations in the Control group, Mulberry leaf group, Tahibo group, Champignon group, and combination group 60 days after administration of blood ammonia concentration.
As seen in FIG. 5, a decrease in blood ammonia concentration was observed in the mulberry leaf group, the tahibo group, and the champignon group as compared with the Control group, and in particular, the decrease in the blood ammonia concentration in the combination group was significant.

2-3-4. Test results of metallic elements (copper, lead, zinc, magnesium, cadmium, sodium) by urine 2-3-4-1. FIG. 6 shows the results of copper concentration due to urine in the Control group, the mulberry leaf group, the tahibo group, the champignon group, and the combination group 60 days after administration of the copper concentration by urine.
As seen in FIG. 6, there was no difference in the mulberry leaf group, the tahibo group, and the champignon group compared to the copper concentration in the urine of the Control group. However, a decrease in copper concentration was observed in the blend group.

2-3-4-2. Lead concentration by urine The results of lead concentration by urine in the Control group, Mulberry leaf group, Tahibo group, Champignon group, and combination group 60 days after administration were shown in FIG.
As shown in FIG. 7, it was found that the mulberry leaf group, the tahibo group, and the champignon group had a lower lead concentration than the control group urine lead concentration, and the lead concentration was particularly low in the combination group.

2-3-4-3. FIG. 8 shows the results of zinc concentration due to urine in the Control group, Mulberry leaf group, Tahibo group, Champignon group, and combination group 60 days after administration of zinc concentration by urine.
As shown in FIG. 8, it was found that the mulberry leaf group, the tahibo group, and the champignon group were low in comparison with the zinc concentration in the urine of the Control group, and the zinc concentration was the lowest particularly in the combination group.

2-3-4-4. FIG. 9 shows the results of magnesium concentration by urine in the Control group, Mulberry leaf group, Tahibo group, Champignon group, and combination group 60 days after administration of the cadmium concentration by urine.
As shown in FIG. 9, it was found that the mulberry leaf group, the tahibo group, and the champignon group had a lower cadmium concentration than the cadmium concentration in the urine of the Control group, and the cadmium concentration was the lowest particularly in the combination group.

2-3-4-5. Magnesium concentration by urine FIG. 10 shows the results of magnesium concentration by urine in the Control group, Mulberry leaf group, Tahibo group, Champignon group, and combination group 60 days after administration.
As shown in FIG. 10, it was found that the mulberry leaf group and the tahibo group were low in comparison with the magnesium concentration in the urine of the Control group, and the magnesium concentration was particularly lower in the champignon group and the combination group.

2-3-4-5. Concentration of sodium by urine FIG. 11 shows the results of sodium concentration by urine in Control group, Mulberry leaf group, Tahibo group, Champignon group, and combination group 60 days after administration.
As seen in FIG. 11, there was no difference between the Mulberry leaves group and the Tahitibo group when compared to the sodium concentration in the urine of the Control group, but the sodium concentration was lower in the champignon group and sodium in the combination group. The concentration was the lowest.

  As seen in the above examples, the present invention is effective in each example, such as tahibo powder, champignon powder and mulberry leaf powder, such as antioxidant action, but when these are administered together, there is a synergistic effect. I know that there is.

  Accordingly, the present invention provides a health food composition produced by blending 20-50 parts by weight of tahibo powder, 20-50 parts by weight of champignon powder, and 20-50 parts by weight of mulberry leaf powder. On the other hand, the champignon powder is a residue produced after squeezing sugar cane or a residue remaining after squeezing beans to produce compost for 60 to 90 days; Culturing; collecting the cultivated champignon, washing it with water and then cutting it in a size of 2-5 cm; transferring the champignon cut in the size to a dryer, and For 12 hours; and the dried champignon is transferred to a pulverizer and ground into 1.5 mm powder.

Claims (1)

It is manufactured by blending 20-50 parts by weight of tahibo powder, 20-50 parts by weight of champignon powder and 20-50 parts by weight of mulberry leaf powder,
The champignon powder includes the steps of producing compost between 60-90 days from the remaining remnants after squeezed remaining remains or beans after squeezing sugar cane;
Injecting champignon into the compost and culturing for 30-50 days;
Collecting the cultured champignon, washing it with water and then cutting it to a size of 2-5 cm;
And transferring the champignon cut in the size of the dryer, 8-12 hours dried step by step at 45 to 55 ° C.; and transferred to a crusher and champignon that the drying and pulverizng to 1.5mm powder A health food composition produced through the steps of:

Images