65results about How to "Boosts Antioxidant Levels" patented technology

The invention relates to a fruit vinegar beverage with the functions of dispelling effects of alcohol and protecting the liver and a preparing method thereof, and belongs to the technical field of vinegar production. According to the preparing method, fresh fruit pulp is subjected to pretreatment and enzymolysis, then medicine liquid which is formed by decocting radix puerariae, porio cocos, rhizoma atractylodis macrocephalae, semen hoveniae and other Chinese herbal medicine, after mixing, alcoholic fermentation and acetic fermentation are conducted, and vinegar liquid obtained through fermentation is filtered; an appropriate amount of clarified fruit juice and an appropriate amount of decocted medicine liquid are added into the clarified vinegar liquid, honey is adopted for blending, andfinally, sterilization filling is conducted to obtain the fruit vinegar beverage with the functions of dispelling the effects of alcohol and protecting the liver. By means of the preparing method, theutilization rate of the raw materials can be effectively increased, medicine dregs are fully utilized for subsequent fermentation treatment, and the cost for the raw materials is reduced; meanwhile,through mixed fermentation, organic acid, polyphenols, flavonoids, vitamin C, polysaccharides and other substances and effective Chinese herbal medicine ingredients in the raw materials of the fruit vinegar can be sufficiently extracted, and great functions of resisting oxidation, dispelling the effects of alcohol and protecting the liver are achieved.

The invention relates to a composition for dispelling the effects of alcohol and protecting the liver. The composition comprises the following raw materials in parts by weight: 15-20 parts of extracts from pueraria, 15-20 parts of flower of kudzuvine extracts, 8-12 parts of turnjujube extracts and 45-55 parts of dandelion extracts. Proved by the in-vitro ADH (alcohol dehydrogenase) activity test and the ORAC (oxygen radical absorption capacity) test, the composition provided by the invention has the capability of improving the activity of the ADH timely and effectively, and can accelerate the alcohol metabolism, meanwhile can efficiently remove free radicals, can reduce the oxidative damage caused by alcohol, can prevent undesirable effects of drunkness, dizzy giddy, alcoholic liver injury and the like which are caused by heavy drinking one time and long-time drinking, can be prepared into food and healthcare food which can dispel the effects of alcohol and protect the liver, and can act as auxiliary products and the like for dispelling the effects of alcohol instantly and protecting the liver.

A seawater based dietary supplement or functional food beverage product is revealed with enhanced energy profile, antioxidant properties, flavor and health characteristics. Seawater sources are combined with extracts of green or white tea, grape seed extract, d-ribose, extract of the roots or rhizomes of Eleuthero, extracts of the fruit of Lo Han and/or extracts from the leaves of Stevia and/or extracts from the leaves of Chinese Blackberry and/or extracts from the Sevilla orange. Green coffee extract or cocoa extract can be added to improve the antioxidant profile of the product. The resulting product is a pleasant tasting dietary supplement, which is easily absorbed by the body in liquid form, and provides substantial therapeutic effects.

A method is provided for the prevention and treatment of selective progressive degeneration within the central nervous system caused by hydroxyl-free or ferryl-free radicals formed by Fenton-type catalyzed reactions between diffusible hydrogen peroxide and localized bivalent iron. The invention embodies unique pharmacologic composition for antioxidant protection by oral supplementation with hypoxanthine conjointly with either sodium L-ascorbate or L-ascorbic acid. The hypoxanthine is provided for its sodium-dependent intestinal absorption and transport for the systemic production of higher antioxidant and iron-chelating uric acid levels. Ascorbate is provided as potent antioxidant to raise body ascorbic acid levels concurrently and to protect against possible deleterious effect from nucleobase or other molecular injury induced by oxidized uric acid as urate anion free radical caused in the antioxidant action of the uric acid. It is contemplated that such oral supplementation conjointly with hypoxanthine and L-ascorbate will support better health and will mitigate the progressive oxidative neuronal damage in Alzheimer's disease, amnestic mild cognitive impairment, Down syndrome, amyotrophic lateral sclerosis, and Parkinson's disease.

The invention discloses a Maillard flavor peptide with an anti-oxidation function and a preparation method thereof, and belongs to the field of food additives. Zein peptide, methionine, cysteine and xylose are used as raw materials to prepare the Maillard flavor peptide having both potato flavor enhancement and anti-oxidation functions based on a Maillard reaction technology. The ratio of amino acid is regulated, so that the prepared Maillard peptides is different in flavor, and can be used as a safe, efficient and multifunctional food additive for partially replacing chemically synthesized antioxidants in food while enhancing the flavor characteristic of the food; the additional functions of Maillard reaction products in the conventional sense are added, and the research and application range of the Maillard flavor peptide in the food additive field is broadened.

The invention belongs to the technical field of feed compositions, and specifically relates to a composite premixed feed for prolonging the shelf life of pork, a preparation method of the feed, a full-price feed mixed with other dietary raw materials for fattening pigs, and long shelf life high-selenium pork. The composite premixed feed is mainly prepared from the following raw materials in partsby weight: 16-24 parts of bio-fermented feed, 6.0-10.0 parts of wheat fibers, 8-12 parts of medical stone, 10-16 parts of oat meal, 10-16 parts of enzyme-hydrolyzed evening primrose meal, 10-16 partsof enzyme-hydrolyzed grape seed meal, 1.5-3 parts of yeast cell walls, 0.78 part of yeast selenium, 0.5 part of vitamin E, 0.6-1.0 part of tea polyphenols, and the like. The water holding capacity ofthe pork fed by the premixed feed is improved by 9.6% at the eighth day, and the shelf life can reach 8 days under the cold storage condition of 1 to 4 DEG C and is doubled on year-on-year basis.

A seawater based dietary supplement or functional food beverage product is revealed with enhanced energy profile, antioxidant properties, flavor and health characteristics. Seawater sources are combined with extracts of green or white tea, d-ribose, extracts of the fruit of Lo Han and/or extracts from the leaves of Stevia rebaudiana and/or extracts from the leaves of Chinese Blackberry. Green coffee extract or cocoa extract can be added to improve the antioxidant profile of the product. The resulting product is a pleasant tasting dietary supplement, which is easily absorbed by the body in liquid form, and provides substantial therapeutic effects.

An easy-to-carry easy-to-open packet finds use by athletes, mountain climbers and others engaged in physical activity. The packet has a fig paste based energy gel composition comprising glucose and natural fructose sugars which rapidly enter the blood stream. The energy gel optionally comprises ATP, which is released to the blood stream sublingually in the mouth without substantial degradation. The packet has a slit for the insertion of a belt, strap or carabineer. An inserted bonded tube on the packet's exterior edge has one end open and one end closed. The open end is in communication with energy gel within the packet. When the packet is pulled, the inserted bonded tube breaks, creating an open end that is placed between the teeth. Squeezing the packet discharges the gel into the mouth of the user.

Disclosed herein are oral care compositions comprising naringin:Zinc complexes having a 2:1 naringin to zinc molar ratio. Methods of making and using the compositions are also provided.

The invention discloses a production method of a fat-reducing peptide, and relates to functional health food and a preparation method thereof. The fat-reducing peptide belongs to the health food which is abundant in biological active peptides, healthy, safe, abundant in nutrition, stable and easy to store, convenient to eat and suitable of industrial production and has good fat-reducing function. The preparation method of the fat-reducing peptide comprises: (1) pretreatment on fish flesh; (2) extraction of fish flesh water-soluble protein; and (3) preparation of the fat-reducing peptide. The prepared fat-reducing peptide has obvious effect of inhibiting the activity of pancreatic lipase and amylase, and animal in-vivo experiments confirm that the fat-reducing peptide has obvious blood fat reducing effect and is capable of improving the antioxidation level of liver, improving liver damage and reducing body weight increase, and the fat-reducing peptide is ideal functional health food possessing the characteristics of reducing blood fat, reducing weight, and being nutritive, healthy and suitable to people of all ages.

The invention provides a medicine composition capable of preventing Africa swine fever, an extractive thereof, an injection and application. The medicine composition is prepared from, by weight, 10-30parts of lucid ganoderma, 4-12 parts of Drosera burmanii, 4-12 parts of Harrisonia perforata, 30-50 parts of areca nuts, 4-12 parts of Callicarpa nudiflora, 4-12 parts of epigeal srephaia roots and 4-12 parts of common nepenthes. The medicine composition has the efficient prevention effect on Africa swine fever, can be widely applied to preventing Africa swine virus, and solves the major problemof the pork industry.

Disclosed herein are oral care compositions comprising hemp seed oil and caprylyl glycol. In certain embodiments, the oral care composition optionally further comprises one or more ingredients selected from hyaluronic acid and aloe vera. Methods of making and using the compositions are also provided.

The invention relates to a feed additive for improving the quality of eggs. The feed additive for improving the quality of the eggs is composed of astragalus extract, nutmeg extract, mulberry leaf extract, atractylodes extract, leonurus extract, licorice extract, VK3 (vitamin B3), VB6 (vitamin B6), VB12 (vitamin B12), ferrous fumarate, manganese sulfate monohydrate and zinc sulphate monohydrate. According to the technical scheme, the feed additive for improving quality of eggs is elaborately developed by utilizing modern Chinese veterinarian theories, following a regulating scheme of immunity and disease resistance enhancement and hematopoiesis, hyperpigmentation and antioxidation promotion, being based on the production principles of poultry and eggs, integrating organism hematopoietic function and shell gland growth regulation, animal organism immunity enhancement and antioxidation level enhancement and selecting a variety of natural plant extracts combined with functional trace elements and vitamins. Meanwhile, the feed additive for improving the quality of the eggs is relatively complex in composition, stable and comprehensive in effects, safe and high-efficiency.

The invention provides a method for cultivating procambarus clarkii using biological flocculation technology, and the method is divided into two stages: establishing a biological flocculation cultivation system and daily cultivation management. In this cultivation method, the fake water grass is used as the flocculation attachment to improve the feeding efficiency, and the fake water grass also provides a sheltering place to reduce the mutual disability; according to the living habit of the procambarus clarkii, the breeding density is reduced, and the total suspended particulate matter concentration is also reduced. The cultivation method can maintain the good water quality of the cultivation water, reduce the feed coefficient, enhance the digestive enzyme activity and antioxidant level ofthe cultured animals, increase the yield and survival rate, save the labor cost, improve the unit labor efficiency and greatly reduce the cultivation cost.

The present invention comprises compositions having a.) at least one acetyltransferase EP300 inhibitor-substance, such as chemically pure spermidine or spermidine-rich wheat germ extract, and optionally b.) at least one nrf2 activator-substance, such as cocoa flavonoids. In use, a user typically adds said compositions to food during the day, and then consumes compositions with food. Typically, such additions are scheduled to occur regularly on consecutive days, for months and over years, such as edible bits of sprinkles-configuration added to meals and snacks, or other configurations as herein disclosed. Such compositions are typically consumed by user in divided doses each day, as disclosed herein.

An embryo, gamete or stem cell culture medium comprising: a) acetyl-carnitine at a concentration of about 5 to about 50 μM; and b) lipoic acid or a derivative thereof at a concentration of about 2.5 to about 40 μM. The culture medium may optionally further comprises acetyl-cysteine at a concentration of about 5 to about 50 μM.

The invention relates to an o-phthalic aldehyde disinfectant and a preparation method thereof. The disinfectant adopts D-isoascorbyl aldehyde acetal as the antioxidant, and comprises the following components in percentage by weight: 0.3 to 1.0% of o-phthalic aldehyde, 0.02 to 0.2% of D-isoascorbyl aldehyde acetal, 0.1 to 2.0% of buffering agent, 0.2 to 2.0% of chelating agent, 0.05 to 5.0% of corrosion inhibitor, and the balance being water. The preparation method comprises the following steps: according to the components and contents mentioned above, adding o-phthalic aldehyde into water, stirring to dissolve the o-phthalic aldehyde, orderly adding D-isoascorbyl aldehyde acetal, buffering agent, chelating agent, and corrosion inhibitor, and stirring to dissolve so as to obtain the o-phthalic aldehyde disinfectant. The added D-isoascorbyl aldehyde acetal has a high-effective antioxidant effect, moreover has stable properties and low toxicity, and is capable of prominently improving the stability and safety of o-phthalic aldehyde.