TH86007B - Bringing nutrients Polysaccharidepeptides in grains such as glutinous rice, brown rice, etc. are used as food to stimulate the body and liver to produce. The good cholesterol is HDL-C and Apoprotein A-1, while equally to help reduce the level of The bad cholesterol is LDL-C in the human body to reduce the risk of heart disease. - Google Patents
Bringing nutrients Polysaccharidepeptides in grains such as glutinous rice, brown rice, etc. are used as food to stimulate the body and liver to produce. The good cholesterol is HDL-C and Apoprotein A-1, while equally to help reduce the level of The bad cholesterol is LDL-C in the human body to reduce the risk of heart disease.Info
- Publication number
- TH86007B TH86007B TH301004560A TH0301004560A TH86007B TH 86007 B TH86007 B TH 86007B TH 301004560 A TH301004560 A TH 301004560A TH 0301004560 A TH0301004560 A TH 0301004560A TH 86007 B TH86007 B TH 86007B
- Authority
- TH
- Thailand
- Prior art keywords
- reduce
- cholesterol
- apoprotein
- ldl
- hdl
- Prior art date
Links
- 241000209094 Oryza Species 0.000 title claims 3
- 235000007164 Oryza sativa Nutrition 0.000 title claims 3
- 235000009566 rice Nutrition 0.000 title claims 3
- 229920001231 Polysaccharide peptide Polymers 0.000 title claims 2
- 235000013339 cereals Nutrition 0.000 title claims 2
- 235000015097 nutrients Nutrition 0.000 title claims 2
- 108010022457 polysaccharide peptide Proteins 0.000 title claims 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 title abstract 8
- 235000012000 cholesterol Nutrition 0.000 title abstract 4
- 102000006410 Apoproteins Human genes 0.000 title abstract 2
- 108010083590 Apoproteins Proteins 0.000 title abstract 2
- 108010023302 HDL Cholesterol Proteins 0.000 title abstract 2
- 108010028554 LDL Cholesterol Proteins 0.000 title abstract 2
- 235000013305 food Nutrition 0.000 title abstract 2
- 208000019622 heart disease Diseases 0.000 title abstract 2
- 210000004185 liver Anatomy 0.000 title abstract 2
- 235000021329 brown rice Nutrition 0.000 title 1
- 238000010411 cooking Methods 0.000 claims abstract 2
- 230000007062 hydrolysis Effects 0.000 claims abstract 2
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract 2
- 238000001035 drying Methods 0.000 claims 1
- 229920001184 polypeptide Polymers 0.000 claims 1
- 229920001282 polysaccharide Polymers 0.000 claims 1
- 239000005017 polysaccharide Substances 0.000 claims 1
- 102000004196 processed proteins & peptides Human genes 0.000 claims 1
- 108090000765 processed proteins & peptides Proteins 0.000 claims 1
- 235000011868 grain product Nutrition 0.000 abstract 1
- 238000000338 in vitro Methods 0.000 abstract 1
- 238000001727 in vivo Methods 0.000 abstract 1
Abstract
ผลิตภัณฑ์จากธัญพืชผ่านกระบวณการ High Pressure Cooking และ Mechanical Hydrolysis เพื่อนำไปใช้ทั้งในสภาพ In-Vitro และ In-Vivo เพื่อเป็นอาหารกระตุ้นให้ร่างกายและตับผลิต คอเลสเตอรอล ที่ดี คือ HDL-C และ Apoprotein A-1 ขณะเดียวกันจะไปช่วยลดระดับของ คอเลสเตอรอลที่ไม่ดี คือ LDL- C ในร่างกายของมนุษย์ เพื่อลดภาวะความเสี่ยงจากการเป็นโรคหัวใจ Cereal products are processed by High Pressure Cooking and Mechanical Hydrolysis to be used in both In-Vitro and In-Vivo conditions as food to stimulate the body and liver to produce good cholesterol, HDL-C and Apoprotein A-1 while The same goes to reduce the level of The bad cholesterol is LDL-C in the human body. To reduce the risk of heart disease
Claims (1)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH86007A TH86007A (en) | 2007-08-20 |
| TH86007B true TH86007B (en) | 2007-08-20 |
Family
ID=
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Saeed et al. | Arabinoxylans and arabinogalactans: a comprehensive treatise | |
| Zhang et al. | Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review | |
| Bobade et al. | Beta-glucan | |
| Kaur et al. | Minor millets: a review on nutritional composition, starch extraction/modification, product formulation, and health benefits | |
| Byanju et al. | Protein-rich pulse ingredients: preparation, modification technologies and impact on important techno-functional and quality characteristics, and major food applications | |
| CN106490463A (en) | A kind of low glycemic index grain rice and its production method | |
| Mazumder et al. | Harnessing the nutritional profile and health benefits of millets: a solution to global food security problems | |
| Rasika et al. | Review paper on millet: production, nutrients, processing, and food products for health and sustainability | |
| Wilson et al. | Effect of processing on functional characteristics, physiochemical properties, and nutritional accessibility of millets | |
| Luithui et al. | Effect of heat processing on the physicochemical properties of Job’s tears grain | |
| TH86007B (en) | Bringing nutrients Polysaccharidepeptides in grains such as glutinous rice, brown rice, etc. are used as food to stimulate the body and liver to produce. The good cholesterol is HDL-C and Apoprotein A-1, while equally to help reduce the level of The bad cholesterol is LDL-C in the human body to reduce the risk of heart disease. | |
| CN107684022A (en) | A kind of health-preserving porridge | |
| TH86007A (en) | Bringing nutrients Polysaccharidepeptides in grains such as glutinous rice, brown rice, etc. are used as food to stimulate the body and liver to produce. The good cholesterol is HDL-C and Apoprotein A-1, while helping to reduce the level of The bad cholesterol is LDL-C in the human body to reduce the risk of heart disease. | |
| Lee et al. | Molecular weight, solubility and viscosity of β-glucan preparations from barley pearling byproducts | |
| CN105851879A (en) | Oat-based probiotic food with effects of clearing heat, maintaining beauty and promoting appetite and preparation method thereof | |
| CN106319003A (en) | A kind of compound bacterial glycopeptide manufacturing process | |
| CN105713943A (en) | Method for preparing hulless oat blood sugar reducing polypeptide with hulless oat albumen powder | |
| CN104304930A (en) | Preparation method of instant desensitizing multigrain breakfast | |
| Sargar et al. | Methods of Extraction of Beta-Glucan | |
| CN102450645A (en) | Instant ginkgo powder and enzyme processing method | |
| TH61285A3 (en) | Bringing nutrients Polysaccharidepeptides In cereals used to prevent and maintain blood sugar levels not to go up in excess of normal. Until you have diabetes (diabetes mellitus) | |
| CN106107537A (en) | Cooking raw material | |
| CN113142541A (en) | Gluten-free soy sauce seasoning and preparation method thereof | |
| Sharma et al. | A Review on the Recent Developments on New Formulations to Prepare Nutrient Dense Noodles | |
| TH61290A3 (en) | Bringing nutrients Polysaccharidepeptides in grains are used to promote cells. In the body it produces a type of biological chemical called glutathione to fight free radicals in the human body. |