372results about How to "Reduce high blood pressure" patented technology

Disrupting tissue and devices and systems for disrupting tissue. The disclosure describes ways to deliver moieties to a target tissue, where the target tissue in general is not at the point of introduction, in such a way that minimal damage is produced in the tissue at the point of introduction. In some embodiments this is accomplished by jetting fluid at high velocity into the target tissue. The disclosure further describes novel agents deliverable in such systems for use in remodeling tissues. Some of these agents comprise a liquid while others do not. Additionally, although not specifically described in detail much of the disclosure may additionally be used in the delivery of therapeutic drugs.

A radiosurgical method for treating cardiorenal disease of a patient, the method including directing radiosurgery radiation from outside the patient towards one or more target treatment regions encompassing sympathetic ganglia of the patient so as to inhibit the cardiorenal disease. In an exemplary embodiment, the method further includes acquiring three dimensional planning image data encompassing the first and second renal arteries, planning an ionizing radiation treatment of first and second target regions using the three dimensional planning image data so as to mitigate the hypertension, the first and second target regions encompassing neural tissue of or proximate to the first and second renal arteries, respectively, and remodeling the target regions by directing the planned radiation from outside the body toward the target regions.

Disclosed are dosage forms and methods comprising benzisoxazole derivatives. More particularly, disclosed are dosage forms, methods, and new uses of benzisoxazole derivatives that substantially reduce or substantially eliminate certain side effects of the benzisoxazole derivatives when dosed to a patient.

A cardiovascular treatment assembly is provided including a cardiac rhythm management device and an electrical stimulation device configured to elicit a diaphragm contraction to thereby treat heart failure.

A device and method are provided to treat heart failure by stimulating to cause diaphragm contraction.

The invented healthy edible salt is prepared by mixing with sodium chloride, various amino acid, peptide substance, vitamin B family, polysaccharide, or chitin, antioxidant, nucleic acid seasoning, potassium chloride, calcium salt, magnesium salt, selenium salt, and potassium iodide. It can effectively prevent various diseases, also can prevent osteoporosis, cancer, diabetes, dysinsulinosis, lithiasis, coronary heart disease, senile dementia, bark farus etc. it also possesses the functions of antisenility, antifatigue, antidepression, improving immune power, promoting growth etc.

The present invention provides a composition for a medicinal or health effect of a treatment of liver fat and body fat, a reduction of blood pressure, an increase of the energy expenditure rate, a reduction of inflammatory C-reactive proteins and a reduction of plasma aminotransferase enzymes, comprising an effective amount of fucoxanthin alone or in combination with pomegranate seed oil, a pharmaceutically acceptable salt, a prodrug thereof, or a salt of the prodrug; and a method of using the same. The fucoxanthin may be used in pure form, or as a component of a brown marine vegetable extract.

Edible hemp blended oil is disclosed, and is prepared by, in percentage by weight, 10-99% of edible base oil and 1-90% of pure hemp oil. The edible hemp blended oil disclosed by the invention is integrated with the advantages of edible oil and hemp oil, balanced in nutrition and better for the health of human body.

Opioid receptors form functional heterodimers with each other and with other G-protein coupled receptors, such as dopamine receptors, adrenergic receptors, or chemokine receptors. These receptors can be exploited for high throughput screening of compounds to identify heterodimer opioid receptor modulators (agonists and antagonists). The invention also relates to identification of novel heterodimer receptor ligands and synergistic compositions, which can provide strategies for analgesia, narcotic addiction, hypertension, HIV infection, and immune system function.

The invention relates to the technical field of deep processing of agricultural products, in particular to a fermented sausage of dietary fiber and goose. The fermented sausage of dietary fiber and goose is made by steps of pickling raw goose, chopping and mixing to obtain goose paste, inoculating mixed leavening agent, stuffing, smoking, curing and packaging. The fermented sausage of dietary fiber and goose is delicate in taste, easy to digest and totally free of goose smell. The fermented sausage of dietary fiber and goose further has the advantages of high nutritional value, high safety, convenience to eat, easiness to preserve, probiotic effectiveness, health caring and the like. The fermented sausage of dietary fiber and goose, developed for society, is novel and instantly serviceable. Product cost is lowered. Economic benefit is improved. Industrial development of the goose industry in China is promoted.

The invention discloses ampelopsis grossedentata selenium-enriched functional drink and a preparation method thereof and relates to natural health functional drink added with no preservative. The ampelopsis grossedentata selenium-enriched functional drink is prepared from the following components in percentage by weight: 10-80% of ampelopsis grossedentata extracting solution, 1-20% of cordyceps militaris extracting solution, 0.01-0.05% of vitamin C, 0.2-0.8% of beta-cyclodextrin, 0.01-0.05% of flavoured enzyme, (1-5)*10<-4>% of plant organic selenium and the balance of water. The prepared drink has the health effects of resisting to oxidation, protecting liver, helping digestion and improving immunity and can meet market diversification demand of drink.

Compositions and methods for the prevention and treatment of nephropathy, including hypertensive and diabetic nephropathy, and nephropathy associated with insulin resistance and metabolic syndrome are described. Compositions of the invention include a compound that binds to a receptor for the glucagon like peptide-1, an incretin, a glucagon-like peptide-1 (GLP-1), an exendin, or an analog (including an agonist analog), derivative, or variant of any of them.

The invention which belongs to the technical field of flavorings especially relates to a salt-free soy. A technical scheme of the salt-free soy comprises the following steps: 1, mixing raw materials of soybean (bean cakes and soybean meal oil cakes), wheat bran (or crushed wheat) or rice husk, moistening, and steaming them in a boiler; 2, air-cooling the raw materials, mixing the raw materials with a koji forming material, adding water, uniformly stirring them, fermenting the raw materials in a pool, and spraying oil to leach after the fermentation; and 3, heating a raw soy, adding a flavoring as needed, directly clarifying the heated raw soy if the taste needs no adjustments, sterilization-disinfecting, and packaging to form finished products after the quality detection qualification. The salt-free soy has the following beneficial effects: the oxidation resistance of the salt-free soy is 150 times higher than the oxidation resistance of vitamin C; and generations of arteriosclerosis, myocardial infarction, apoplexy, hypertension, heat diseases and cataract are reduced after the salt-free soy is taken for a long term. The salt-free soy is suitable for people needing light diets and a proper amount of salt.

A method is provided for reducing hypertension and/or heart failure in a mammal. Preferably, the method is used to treat or prevent tissue damage to a human heart. The method includes administering an effective amount of a Jak2 inhibitor, preferably a tyrphostin, such as AG490.

The invention discloses a method for preparing edible salt added with froggrass. Healthcare salt comprises commercial salt as a main ingredient and froggrass as a healthcare ingredient. The method comprises the following steps: drying commercial salt, adding a certain amount of froggrass into the salt, uniformly stirring, adding a certain amount of dextrin and seasonings into the salt, adding a proper amount of an anti-caking agent into the salt according to different needs, and performing subsequent operations of adding iodine, packaging and the like. The method is simple; the produced functional healthcare salt can be used for effectively overcoming the disadvantage of high possibility of diseases such as hypertension and coronary heart diseases due to excessive intake of sodium in traditional salt and bringing a healthcare effect of the froggrass into play to the hilt while ensuring a seasoning effect; the salt prepared by using the method is suitable for being used by various people.

A feed additive for increasing the resistance of domestic animals and fowls to diseases and decreasing their cholesterol and blood fat is prepared from 14 Chinese-medicinal materials including fleece flower root, red sage root, haw, tangerine peel, etc through pre-treating, pulverizing and mixing.

The present invention discloses a low-fat chicken fermented sausage and a preparation method thereof, and belongs to the technical field of deep processing of agricultural products. The low-fat chicken fermented sausage comprises the following components by mass: 100 parts of chicken breast, 12-14 parts of corn oil, 9-12 parts of inulin, 1.2-1.4 parts of soy protein isolate, 0.5-0.7 part of sucrose, 3.5-4 parts of salt, 0.01 part of butyl hydroxyanisole, 0.02 part of sodium nitrite, 0.04 part of sodium nitrate, 0.007 part of gallic acid, 0.03 part of pepper powder, 9.5-10.5 parts of water, 0.001-0.004 part of probiotics and 0.035-0.038 part of leaven. According to the low-fat fermented sausage, chicken is inoculated with lactic acid bacteria so as to prepare a fermented meat product, so that the color of the product is improved, the digestibility and net utilization rate of proteins are increased, the safety of the product are improved, the shelf life of the product is prolonged, and a unique flavor is provided to the product.

The invention relates to the field of grape wine, in particular to grape wine added with procyanidin B2 and a preparation method. The invention is characterized in that the addition quantity of a grape pip extract in the wine is 0.01-20mg/mL, the content of the procyanidin B2 in the extract is 20-98%, the addition quantity of the procyanidin B2 in the wine is ensured to reach 0.002-19.6mg/mL, the addition quantity of sucrose in the wine is 20-200mg/mL, and the addition quantity of zymosan in the wine is 0.2-0.3mg/mL. After the husks of grape raw materials are broken, the peduncles of the grape raw materials are removed and the grape raw materials are pulped, the grape pip extract, the sucrose and the zymosan are added into the grape pulp according to the above addition quantity, and the grape wine is prepared by fermentation, deposit, filtration, filling and aging. The invention enhances the content of the procyanidin B2 in the grape wine, reinforces the health-care function of the grape wine, improves the production technique procedures simultaneously and improves a product in various aspects of the appearance, the colour, the fragrance, the mouth feel, the aftertaste and the like.

Improved processes are provided for preparing ACE inhibitory peptide containing hydrolysates from a plant material such as a seed meal or flour. In one embodiment, the seed meal or flour is extracted with an organic solvent prior to digestion. Also provided are ACE inhibitory peptides Val-Ser-Val and Phe-Leu.

The invention relates to the field of food raw material preparation and particularly relates to a purple potato powder which uses an organic purple potato as a main material and comprises with auxiliary materials, and a preparation method thereof. The preparation method is characterized by comprising the following steps of: selecting the high-quality organic purple potato, cleaning up the high-quality organic purple potato with clear water, and then removing the peel; cutting the peeled purple potato into purple potato chips or purple potato pieces; washing the purple potato chips or the purple potato pieces with clear water, putting into a container, adding in food additives, and soaking in water within 8-16 hours for color protection treatment; washing the purple potato chips or the purple potato pieces soaked in the step 3 with clear water, fishing out and putting in a boiler for boiling, fishing out and placing into a roast car for roasting; taking out the roasted and fully-dried purple potato chips or purple potato pieces, and putting into a grinder for grinding powder and sieving to obtain the potato powders; and placing the potato powders into a bottle and tightly packaging. The preparation method provided by the invention has a simple process and is convenient to operate, the prepared purple potato powders can well maintain the color of the purple potato, even more important, the nutrient content in the purple potato cannot be damaged in the process of powder milling.

The invention discloses milk-flavor purple-potato steamed bread. The milk-flavor purple-potato steamed bread is prepared from the following materials in parts by weight: 600 parts of fresh purple potatoes, 500 parts of wheat flour, 80-100 parts of yeast powder, 50-60 parts of red dates, 40-60 parts of roses, 300-400 parts of milk and 300-400 parts of water. A preparation method of the milk-flavor purple-potato steamed bread comprises the following steps of: weighing the materials in parts by weight for future use; heating up the water to 50 DEG C to 60 DEG C, and then soaking the roses into the heated water; adding the yeast powder to the water for stirring when the water is cooled to 40 DEG C; steaming the purple potatoes and the red dates for 12-18 minutes and 8-10 minutes respectively in high-temperature steam; mixing and grinding the steamed purple potatoes and red dates to be in the shape of paste, putting the paste into the wheat flour, pouring the milk at 45 DEG C into the flour, gradually adding the water in which the roses and the yeast powder are soaked into the flour, and mixing the flour into dough which is placed for 3-3.5 hours at 28 DEG C to 30 DEG C; getting out the purple potato dough in the last step, kneading the dough, twisting the dough into oval long strips, and equally and transversely cutting the oval long strips by a cutter; and steaming the cut oval long strips in a steamer for 8-10 minutes, and maintaining the strips in the steamer for 2-3 minutes after fire is put out.