2results about How to "Reduce digestion and absorption" patented technology

The present application relates to the technical field of biological medicine, and particularly relates to a luteolin and chrysin complex and application thereof in improving insulin resistance drugs, wherein the molar ratio of luteolin to chrysin in the complex is 1:1. The present application discloses, for the first time, the synergistic hypoglycemic mechanism of the complex with the specific ratio through in vitro enzymatic experiments, insulin resistance cell models, and verification of transcriptomics, metabolomics and molecular biology. The complex can not only synergistically inhibit alpha-amylase and alpha-glucosidase activities to reduce postprandial blood glucose, but also improve insulin resistance in multiple dimensions and multiple targets by synergistically regulating the PI3K-AKT signaling pathway, inhibiting IL-17 / NF-kappa B-mediated inflammatory response and regulating fat decomposition and anabolism. The complex provided by the present application has the advantages of significant synergistic effect, clear mechanism of action, high safety and the like, and provides a new choice for developing a novel natural source hypoglycemic drug.

The application provides a preparation method of selenium-rich rice vermicelli and belongs to the technical field of food processing. The preparation method comprises the steps of rice pretreatment, selenium-rich rice bran pretreatment, raw material mixing, grinding, steamed powder extrusion, cooling and shaping, drying and packaging, and parameters of each step are optimized to ensure that process stability and product quality are improved simultaneously. Through the composite pretreatment process, the synergistic effect is realized, the selenium content of the finished product is greater than or equal to 0.5 mg / kg, the GI value is less than or equal to 55, the selenium bioavailability is greater than or equal to 65%, the breakage rate is 0%, the cooking loss is less than or equal to 6.7%, the rehydration rate is about 125%, the color is white and uniform, and no visible impurities are observed; the total drying time is shorter than that of the prior art, the method is suitable for industrial grinding production system, and the nutritional health, food quality and production efficiency are considered.