WO2021014469A1 - Composition de fibres alimentaires - Google Patents

Composition de fibres alimentaires Download PDF

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Publication number
WO2021014469A1
WO2021014469A1 PCT/IN2020/050633 IN2020050633W WO2021014469A1 WO 2021014469 A1 WO2021014469 A1 WO 2021014469A1 IN 2020050633 W IN2020050633 W IN 2020050633W WO 2021014469 A1 WO2021014469 A1 WO 2021014469A1
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WO
WIPO (PCT)
Prior art keywords
dietary fiber
fiber
fiber composition
dietary
food
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Application number
PCT/IN2020/050633
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English (en)
Inventor
Chitra Vasant Savangikar
Vasant Anantrao Savangikar
Original Assignee
Chitra Vasant Savangikar
Vasant Anantrao Savangikar
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Application filed by Chitra Vasant Savangikar, Vasant Anantrao Savangikar filed Critical Chitra Vasant Savangikar
Publication of WO2021014469A1 publication Critical patent/WO2021014469A1/fr

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Classifications

    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • 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

Definitions

  • This invention in general pertains to a dietary fiber composition.
  • this invention pertains to a dietary fiber composition for reducing speed of glucose absorption in digestive tract from food containing glucose generating carbohydrates; thereby leading to reduction of the Glycemic Index of the food consumed.
  • this invention pertains to a dietary fiber composition for reducing speed of glucose absorption in digestive tract from food containing glucose generating carbohydrates; the dietary fiber composition being palatable for consumption either as such or when added to food before consumption or while cooking the food or while preparing the carbohydrate containing ingredient of the food.
  • dietary fibers are of two types, insoluble dietary fiber and soluble dietary fiber;. Both are required to be consumed every day by a human being in appropriate quantity and appropriate proportion to keep himself healthy.
  • Whole grain cereals, fruits, nuts, fruits, vegetables of many types including green leafy vegetables are major sources of insoluble as well as soluble fibers.
  • fast Foods made from processed fiber removed foods that have become an integral part of fast life, fibers have diminished to a great extent from the food of many people, particularly in urban areas.
  • Dietary fibre means carbohydrate polymers 1 with ten or more monomeric units 2 , which are not hydrolysed by the endogenous enzymes in the small intestine of humans and belong to the following categories:
  • carbohydrate polymers which have been obtained from food raw material by physical, enzymatic or chemical means and which have been shown to have a physiological effect of benefit to health as demonstrated by generally accepted scientific evidence to competent authorities,
  • dietary fibre may include fractions of lignin and/or other compounds when associated with polysaccharides in the plant cell walls and if these compounds are quantified by the AOAC gravimetric analytical method for dietary fibre analysis : Fractions of lignin and the other compounds (proteic fractions, phenolic compounds, waxes, saponins, phytates, cutin, phytosterols, etc.) intimately "associated" with plant polysaccharides are often extracted with the polysaccharides in the AOAC 991.43 method. These substances are included in the definition of fibre in so far as they are actually associated with the poly- or oligo-saccharidic fraction of fibre.
  • Dietary Fiber is used in the field of nutrition in the context of food formulation of mono-gastric animals in general or food formulation of a human being in particular, and excludes feeds of animals who have rumen who can digest the cell wall polysaccharides in the rumen.
  • fibrous feeds consumed by ruminant animals as their feed sources and never considered as food sources of human beings are excluded from the scope of the term “dietary Fiber” for the purpose of this specification.
  • Deficiency of dietary fiber in human diet in the modern world is considered as a root cause of constipation, obesity and weight gain; and is associated with rise in incidence of “lifestyle diseases” including Type II diabetes, hypercholesterolemia, heart disease and cancer.
  • Deficiency in consumption of insoluble and soluble fiber may arise even where the food is adequate in dietary fiber, based on whole grain cereals and vegetables, when the daily food intake itself is very low, such as in some light weight thin individuals, in some sedentary obese individuals and in recent trends of deliberate low consumption of staple/cereal foods for weight reduction or avoidance of weight gain.
  • Diabetes and obesity are often associated with hypertension, Atherosclerosis, Chronic Kidney Disease, Diabetic Neuropathies (including Diabetic Nephropathy, Diabetic Retinopathy etc.).
  • High blood (total) cholesterol (more than 250 mg/dl), increases risk of coronary artery disease.
  • Some individuals are genetically predisposed to coronary artery disease or Type II diabetes. Presence of two or more of lifestyle disorders simultaneously is termed as “Metabolic syndrome” due to which the risk of coronary artery disease is heightened to include even individuals who may not have reached the threshold of 250 mg/dl of total cholesterol level in blood.
  • TLC Therapeutic Lifestyle Change Program
  • TLC envisages that consumption of adequate dietary fiber is a must and should contain insoluble dietary fiber as well as soluble dietary fiber.
  • Adequate consumption of dietary fiber which has a proper balance of insoluble and soluble dietary fiber is a further integral/essential requirement to achieve a healthy lifestyle change.
  • Adequate dietary fiber with appropriate proportion of insoluble and soluble fiber is also considered to improve immunity of the body because it supports in colon a rich microflora of beneficial microorganisms that contributes to improving immune function in the body on one hand and does not allow pathogenic microorganisms to grow in colon on the other hand. This attribute is valuable to combat infections, particularly against the ever increasing threat of newer and newer drug resistant strains of bacterial and pathogenic microbes, so called“superbugs”.
  • the innocuous dietary fiber which by itself does not have any nutritive value nor any nutritive function, is a very important dietary ingredient that navigates digestion to a healthy path in so many different ways when it is consumed with food every time in optimum quantity and when the proportion of insoluble and soluble fiber is also optimum. All this is possible only if one can plan and control how much fiber he is consuming every day through food sources and if he can ensure that the same is available with all the major meals.
  • Adequate dietary fiber intake is understood to be 25 to 35 grams of total fiber per day for adults and (age in years + 5) gram for children up to 15 years. Of the total fiber intake, at least 20-25% should be soluble fiber.
  • each of the three major foods/meals should have adequate supplementation with 20-25% being soluble fiber.
  • 6 gram supplementation done once a day should actually be distributed pro-rata as 2 grams per meal for three major meals with 20-25% of total fiber in each meal being soluble fiber. This is not possible in the above example of the product which is packaged as a single 6 gram serving of soluble fiber.
  • this drink is a soluble fiber and caffeine; no insoluble fiber.
  • Further high fiber beverage supplements are associated also with more than 100 calories per 3 gram fiber forcing one to consume large quantity of calories if one wants to consume the least quantity of fiber’s supplement per day i.e. at least 6 grams per day, defeating the cause of consuming the fiber. Further caffeine is better avoided in a healthy diet for every day consumption.
  • Soluble fiber after reaching colon, can be used as a food by beneficial/friendly bacteria in colon.
  • the beneficial colon bacteria are believed to stimulate immune system of the body and also produce short chain fatty acids useful for down regulating new cholesterol formation in the body.
  • dietary fiber by itself independent of food, does not have any nutritive value but when it is component of the food that is consumed in proper quantity and proportion, it gives several health benefits.
  • insoluble as well as soluble fiber be sourced by wise selection of food sources from market that includes fruits, fruity vegetables and fresh Green Leafy Vegetables.
  • this is a very difficult task for at least two reasons: first is availability of time for a consumer to purchase them every day from market and for cooking the same. Second reason is that fiber is usually in a very dilute quantity in the source raw material and a lot of volume/bulk of the source of fiber is required to be eaten to ensure consumption of adequate quantity of the fiber; still further, all these food sources add to calories that may have to be consumed with fiber provided by them. Ensuring proper balance of insoluble and soluble fiber through normal food sources every day is a very difficult task. That is precisely why TLC programs have been seen to be a non-starter in most of the cases or are not complied with as a routine part of life.
  • Inventive high fiber instant soups that are free from added fat, free from saturated and trans-fat and providing less than 100 calories per 3 gram fiber have also been prepared by these inventors in the past. They have been found effective for lowering cholesterol from 251 mg/dl per day in one person to 230 mg/dl in 30 days by consuming 24 gram solids of the soups powder per meal for three meals per day accounting to supplementation of a total of 14 gram fiber per day, half of which is insoluble and rest half soluble.
  • compliance shall be difficult because preparing the soup by boiling in office or at out-station place is not practical.
  • pre-cooked, ready-to-eat or ready-to-drink, high fiber food supplement products that have reasonably long shelf life, are organoleptically acceptable in general, have adequate insoluble as well as soluble dietary fiber without exception but associated with least possible calories were made so that their introduction in daily diet does not require major curtailment in consumption of other calorie containing food sources for achieving supplementation of 6 gram per day or more and can be consumed ready-to-eat as such or, when they are concentrates of a beverage, after diluting with a suitable drinking fluid; and also containing nitrogen bound to fiber that would not be digested in upper digestive tract and shall be released only in colon for supporting luxuriant growth of beneficial bacteria in colon.
  • the drinking fluid for dilution of the concentrate may be, without limitation, any one or more of water, buttermilk, curd, diluted and spiced curd (Lassi), fruit juice etc.
  • Savangikar & Savangikar (2014) have disclosed in WO 2014/102835 a pre-cooked high fiber drink concentrate compositions which was a moist paste for dilution by adding water and for consuming with food; and Savangikar & Savangikar (2019) WO2019092738 disclosed a composition which was a dry powder having very good palatability; which could be consumed as such also. Both are compositions intended to be consumed as a supplement with cooked food and not as a product incorporated/integrated in the food while cooking.
  • the invention comprises a dietary fiber composition for incorporating prior to cooking in digestible carbohydrate containing flour.
  • the dietary fiber composition is characterized in that it has a lowering effect on glycosuria in a diabetic person without resulting in adverse effect on palatability of the cooked food.
  • the dietary fiber composition is characterized in that the dietary fiber composition induces normal bowel movements.
  • the dietary fiber composition comprises soluble dietary fibers as well as insoluble dietary fibers.
  • carbohydrate containing flour supplemented with insoluble and soluble fiber ia useful for reducing the risk of incidence and progression of any one of the disease/disorder selected from the group consisting of type-11 diabetes and obesity.
  • the dietary fiber composition according to this invention comprises insoluble dietary fiber ingredients comprise any one or more insoluble dietary fiber ingredients comprising, without limitation, any one or more of green leafy vegetables, fiber removed from pulp of the green leafy vegetation/vegetable, oat fiber, wheat fiber/bran, rice fiber/bran and such other insoluble dietary fiber ingredients of food source.
  • the dietary fiber composition according to this invention comprises any one or more soluble dietary fiber ingredients comprising, without limitation, Gum Acacia, Gum Arabic, Xanthan Gum, Carboxy Methyl Cellulose, Fructooligosaccharide, agar-agar, Psyllium husk, sodium alginate, guar gum, Inulin, locust bean gum, Galactomannan, other edible gums and any water soluble polysaccharide that is indigestible by enzymes in upper digesting tract of monogastric animals.
  • soluble dietary fiber ingredients comprising, without limitation, Gum Acacia, Gum Arabic, Xanthan Gum, Carboxy Methyl Cellulose, Fructooligosaccharide, agar-agar, Psyllium husk, sodium alginate, guar gum, Inulin, locust bean gum, Galactomannan, other edible gums and any water soluble polysaccharide that is indigestible
  • the dietary fiber composition according to this invention may contain insoluble and soluble dietary fiber components in claim 1 wherein proportion ranging from 0.1 to 99.9% or from 99.9% to 0.1 % of the dietary fiber composition.
  • the dietary fiber composition according to this invention is characterized in that the dietary fiber composition comprises dietary fiber made from a green leafy vegetable, by making a pulp of the vegetable, pressing out juice from the pulp to get fibrous mass, drying the fibrous mass and grinding the fibrous mass into a fine powder.
  • the dietary fiber composition according to this invention is added to a carbohydrate containing flour prior to milling of source/grains of the carbohydrate containing flour ensuring that the mix of the source/grains and the dietary fiber composition mix entering the mill has pro-rata proportion of the source/grains and the supplemental dietary fiber ingredients as per desired proportion of supplemental dietary fiber in the final supplemented flour taken for cooking.
  • This invention discloses a food composition comprising dietary fiber composition incorporated prior to cooking in a digestible carbohydrate containing flour used for cooking the food.
  • Integrating a dietary fiber supplement inside the food while cooking may be achieved by supplementing its starch containing major bulk providing raw ingredient with the dietary fiber composition.
  • dietary fiber compositions were prepared as shown in Table 1.
  • compositions that is associated with or is a cause of reduction in diabetic glycosuria is a healthy diet also for a non-diabetic person because that shall reduce the burden of metabolizing high peaks of blood sugar after the meals and to that extent reduce the risk of type-ll diabetes, obesity and all consequences relating to lifestyle diseases that follow.
  • the fiber supplemented diets have given effect more than what skipping breakfast will gave per day; and that too without actually skipping the breakfast. This is extremely valuable result for type-ll diabetics and for those who are at risk of type-ll diabetes as well as obesity.
  • the fiber compositions F1 , F4 and F5 are useful for reducing the risk of getting and progressing type-ll diabetes and obesity. To that extent, those having risk of type-ll diabetes would extend the time when they would turn either pre-diabetic and become actual diagnosed diabetic; and to that extent they will start consuming medicines much later in their life. For those who are already type-ll diabetic, their dose of medicine can get substantially reduced, and to that extent the risk of progression of type-ll diabetes may also get reduced.
  • the dietary fiber supplements of this invention thus reduce the burden of the person to assimilate sudden surge of sugar in the blood, and to that extent, may also be useful for type-1 diabetic person. It was however, experienced that on F1 supplemented wheat flour chapattis, although there was no constipation as such, normal bowel movement was not induced in the morning and more number of defecations per day were necessary to achieve satisfactory evacuation of stools.
  • One embodiment of this invention comprises a dietary fiber composition used as a base for supplementing diet.
  • the dietary fiber composition of this invention upon administration to a digestible carbohydrate containing diet results in lowering rate of glucose absorption from digestive tract. It is well known that lowering glycosuria in a diabetic person on same diet due to a causal factor, when there is no change is made in the medicines he is taking, is indicative of slower absorption of glucose from digestive tract caused by the causal factor; and is also an indicator that glycemic index of whole diet is reduced by the causal factor.
  • the dietary fiber composition of this invention upon administration to a digestible carbohydrate containing diet results in lowering rate of glucose absorption from digestive tract and also induces normal bowel movements.
  • the dietary fiber composition of this invention upon administration to a digestible dietary fiber composition of this invention upon administration to a digestible carbohydrate containing diet results in lowering rate of glucose absorption from digestive tract and induces normal bowel movements and does not adversely affect palatability.
  • the dietary fiber composition of this invention upon administration to a digestible carbohydrate containing diet results in lowering glycosuria in a type-11 diabetic patient.
  • the dietary fiber composition of this invention upon administration to a digestible carbohydrate containing diet results in lowering glycosuria in a type-ll diabetic patient, induces normal bowel movements and the diet is palatable.
  • this invention discloses a dietary fiber composition for incorporation into a digestible carbohydrate containing diet for lowering glycosuria in a type-ll diabetic patient and inducing normal bowel movements.
  • the dietary fiber composition of this invention comprises dietary fiber made from a green leafy vegetable, in the illustrated example made from Fenugreek green leafy vegetable, by making a pulp of the vegetable, pressing out juice from the pulp to get fibrous mass, drying the fibrous mass and grinding it fine.
  • glycosuria is defined as, and is to be interpreted as excretion of glucose sugar by a diabetic person through urine.
  • a person who has kidney disease may also show glycosuria, but this is not considered to be included within the scope of this invention if the cause is not Type-ll diabetes.
  • a still further embodiment of this invention comprises foods supplemented with dietary fiber compositions mentioned above.
  • the foods supplemented with dietary fiber mentioned above includes, without limitation, wheat flour, flours containing digestible carbohydrates and used for making cooked food.
  • the dietary fiber compositions according to this invention may contain soluble dietary fibers as well as insoluble dietary fibers in various proportions.
  • the proportion of an individual dietary fiber component may range from 0.1 to 99.9% of the dietary fiber composition.
  • the soluble dietary fiber ingredients may comprise, without limitation, Gum Acacia, Gum Arabic, Xanthan Gum, Carboxy Methyl Cellulose, Fructooligosaccharide, agar- agar, Psyllium husk, sodium alginate, guar gum, Inulin, locust bean gum, Galactomannan, other edible gums and any water soluble polysaccharide that is indigestible by enzymes in upper digesting tract of monogastric animals and the like.
  • the insoluble dietary fiber ingredients may comprise, without limitation, insoluble fiber made from green leafy vegetables, fiber removed from pulp of the green leafy vegetation/vegetable, oat fiber, wheat fiber/bran, rice fiber/bran, and the like.
  • the instant invention also discloses a process for making a cereal flour composition of dietary fiber supplementation, comprising steps of adding one or more of a powder or powders of dietary fiber from various sources.
  • the dietary fibers comprise fiber extracted from edible Green Leafy Vegetation, other sources of insoluble and soluble dietary fiber.
  • the desired dietary fiber sources are added to the cereals prior to milling ensuring that the mix entering the mill has pro-rata proportion of the cereals and the supplemental dietary fiber ingredients as per desired proportion of supplemental dietary fiber in the final supplemented cereal flour.
  • compositions of dietary fiber were prepared as provided in table 1
  • Glycosuria urine sugar pooled for 24 hours, was recorded for a type-ll diabetes subject for 8 days. Thereafter the subject was administered a daily dose of 13.5 gram of F1 or F4 and 22.5 gram of F5 per day added to his routine diet comprising wheat flour of 225gram and made into 7 full and one half chapattis for the day. Of these, 2.5 were consumed each at breakfast at about 9 - 9.30 hrs and at 13.30 - 14 hrs respectively, one at 18.30 - 19 hrs and 1.5 at about 21 - 21.30 hrs respectively. Other items consumed as a matter of routine included about 150ml milk and one egg at breakfast, dahl and vegetables and one egg at lunch and evening snack and dinner with one egg.
  • Adipomimetin is a heat stable protein made from juice of green leafy vegetable Fenugreek and is administered on all days at the same dose. It reduces blood glucose level by its effect mimetic to Adiponectin hormone.
  • the fiber compositions of this invention have shown blood glucose reducing effect over and above the effect of blood sugar controlling product. Hence, such an effect is most valuable because it reduces the burden of blood glucose level management for a Type-ll diabetic patient.
  • the Green fiber in above composition comprises a dietary fiber made from a green leafy vegetable, by making a pulp of the vegetable, pressing out juice from the pulp to get fibrous mass, drying the fibrous mass and grinding the fibrous mass into a fine powder
  • a scaled up batch was prepared of the fiber mix F4 shown in Table 1 ; and used for the following Examples 5-9.
  • Example 6 High fiber Puri 6 g of fiber of F4 was added to 94g of mix of wheat flour and besan flour (Gram flour) ( 3:1) and to it added salt, chilli powder, coriander fresh for taste, ajwain seeds (Trachyspermum copticum) and 10g of groundnut oil.
  • the flour was made to dough using water. The dough was rolled to make small circles like a chapatti and fried in groundnut oil. The taste did not get modified and matched with Puri made without adding the above fiber mix.
  • Example 9 High fiber Khichadi 6 g of fiber of F4 was added to washed 94g of mix of rice and mung dahl ( 3: 1). The mixe was cooked after roasting in pan along with oil and musterd seeds. Green chilli, onion, spice mix as per taste and salt were added during roasting and 200g of boiled water is added to the hot mix and allow to steam. The taste did not get modified and matched with Khichadi made without adding the above fiber mix.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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Abstract

L'invention concerne une composition de fibres alimentaires destinée à être incorporée avant la cuisson dans une farine digestible contenant des glucides et destinée à être utilisée dans des boissons, des crèmes glacées, des smoothies, des préparations sucrées et savoureuses. La composition a un effet d'abaissement sur la glycosurie chez une personne diabétique sans effet indésirable sur la sapidité de l'aliment cuit, induit des mouvements intestinaux normaux et réduit le risque d'incidence et de progression de l'une quelconque des maladies/troubles choisis dans le groupe constitué par le diabète de type II et l'obésité. La composition comprend des fibres alimentaires solubles ainsi que des fibres alimentaires insolubles. La composition de fibres alimentaires selon la présente invention est ajoutée à de la farine contenant des glucides avant le broyage de la source/des grains de la farine contenant des glucides assurant le mélange de la source/des grains. La présente invention concerne une composition alimentaire comprenant une composition de fibres alimentaires incorporée avant la cuisson dans de la farine digestible contenant des glucides utilisée pour cuire l'aliment.
PCT/IN2020/050633 2019-07-25 2020-07-22 Composition de fibres alimentaires WO2021014469A1 (fr)

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IN201921030025 2019-07-25

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113615841A (zh) * 2021-07-27 2021-11-09 自然资源部第一海洋研究所 一种海带中可溶性膳食纤维在制备用于改善便秘的药物和功能性食品中的应用
CN115067514A (zh) * 2022-04-25 2022-09-20 华中农业大学 紫稻叶在制备缓解肥胖的保健食品和/或保健品中的应用
CN116058499A (zh) * 2023-04-06 2023-05-05 北京衡美金叶营养健康科技有限公司 地中海饮食果蔬减脂代餐粉及其制备方法和应用

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019092738A1 (fr) * 2017-11-13 2019-05-16 Chitra Vasant Savangikar Ingrédient constitué de fibre alimentaire insoluble amélioré

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019092738A1 (fr) * 2017-11-13 2019-05-16 Chitra Vasant Savangikar Ingrédient constitué de fibre alimentaire insoluble amélioré

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113615841A (zh) * 2021-07-27 2021-11-09 自然资源部第一海洋研究所 一种海带中可溶性膳食纤维在制备用于改善便秘的药物和功能性食品中的应用
CN115067514A (zh) * 2022-04-25 2022-09-20 华中农业大学 紫稻叶在制备缓解肥胖的保健食品和/或保健品中的应用
CN115067514B (zh) * 2022-04-25 2023-08-22 华中农业大学 紫稻叶在制备缓解肥胖的保健食品和/或保健品中的应用
CN116058499A (zh) * 2023-04-06 2023-05-05 北京衡美金叶营养健康科技有限公司 地中海饮食果蔬减脂代餐粉及其制备方法和应用

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