55results about How to "Suppress cancer" patented technology

Inhibitors of bone calcium resorption are administered to allow high doses of vitamin D compounds or mimetics to be given with the intent of treating non-calcium related diseases such as cancer, psoriasis, and autoimmune disease without the dangers of calcification of kidney, heart, and aorta. Inhibitors of bone calcium resorption include the bis-phosphonates, OPG (osteoprotegerin) or the soluble RANKL (receptor activator of NF-κB ligand) receptor known as sRANK (soluble RANK which is the protein expressed by the NF-κB gene), and function to block the availability of calcium from bone thereby preventing hypercalcemia and the resulting calcification of soft tissues. Thus, high doses of 1α,25-dihydroxyvitamin D₃ (1,25-(OH)₂D₃), its analogs, prodrugs, or mimetics can be utilized with minimal risk to a patient. Specifically, alendronate is shown to block the bone calcium mobilization activity of both 1,25-(OH)₂D₃ and its very potent analog, 2-methylene -19-nor-(20S)-1α,25-dihydroxyvitamin D_3.

The invention discloses toxin-expelling and slimming tea and a preparation method thereof. The toxin-expelling and slimming tea comprises semen cassiae, folium mori, coralhead plant stems with leaves, Liupu tea, lotus leaves, rose flowers, chrysanthemums, honeysuckles, jasmines and momordica grosvenori. According to the toxin-expelling and slimming tea, various moderate plant raw materials are utilized reasonably and the raw materials have the effects of clearing away heat and toxic materials, moistening the intestines, nourishing the stomach and helping to digest, and promoting the blood circulation; the toxin-expelling and slimming tea is good for improving the metabolism of a human body so as to realize the effects of improving the human immunity and losing weight and slimming. The toxin-expelling and slimming tea is body-building and slimming health-care tea.

The invention relates to a food product and process for preparation, wherein the main ingredients include dried edible bird's nest 50g, the auxiliary ingredients include fresh milk 2kg, ginger 500g, the condiments include sugar 250g. The preparing process comprises the steps of rinsing dried edible bird's nest with clean water, steaming the wet bird's nest for 30 minutes, barking ginger and washing, extracting juice, boiling fresh milk, charging into a teapot, coagulating and mixing with bird's nest.

The invention provides a making technology of low-salt flavored fermented bean curd, and relates to the technical field of food processing. The making technology comprises the following steps of pretreating raw materials; performing grinding to obtain pulp, and cooking the pulp; making semi-finished products; performing inoculation with bacteria and performing fermentation; rubbing hair and performing pickling; and performing later-stage fermentation. Through the adoption of the making technology, the amount of pickling salt is reduced; and vacuum pickling is adopted, so that on one hand, permeation of the salt can be well promoted, and on the other hand, the situations that bacteria are increased and the low-salt flavored fermented bean curd is putrid and deteriorated due to reduction ofsalt content can be avoided. Mucor and rhizopus oligosporus are mixed to be made into yeast, and two kinds of strain systems are relatively stable. In the later-stage fermentation process, an antioxidant and a flavoring agent are added. The made fermented bean curd is low in salt content, unique in flavor and fragrant and rich in taste, and has health-care effects; and besides, formation of whitespots is reduced, and taste of the fermented bean curd is improved.

The invention relates to a processing method of wheat germ steamed buns. The making method comprises the following steps of step 1, making mixed lactobacillus powder; step 2, making a mixed lactobacillus solution; step 3, performing kneading to obtain sour dough; step 4, performing fermentation; and step 5, making the steamed buns. According to the scheme of the making method disclosed by the invention, various bacteria species of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, bifidobacteria, lactobacillus rhamnosus and the like are adopted to perform mixed fermentation to make the sour dough; the bacterial strains are coordinated for fermentation, so that the flavor of the steamed bus can be improved, the effects of resisting bacteria and prolonging the quality guarantee period are achieved, and the steamed buns have good anti-aging product; the wheat germ steamed buns obtained by the making method disclosed by the invention are high in nutrient value, and contain rich vitamin E, vitamin B1 and protein; and wheat germs also contain various minerals and various trace elements of calcium, potassium, magnesium, ferrum, zinc,chromium, selenium, phosphorus, manganese, copper and the like.

The invention provides a preparation method of low-salt fermented bean curd, and belongs to the technical field of food processing. The preparation method comprises following steps: raw material pretreatment, pulp grinding, pulp cooking, soy cheese pehtze preparation, inoculation and fermentation, pressing of hypha and salting, and later fermentation. The preparation method is capable of reducingsalt using amount in the step of salting, and vacuum salting is adopted, so that on one hand, penetration of salt is promoted, and on the other hand, increasing of bacteria and corruption deterioration caused by low salt content are avoided. According to the preparation method, mucor and rhizopus oligosporus are mixed for starter propagation, and the two mould systems are relatively stable; an anti-oxidant is added in later fermentation. The obtained low-salt fermented bean curd is low in salt content, the whole taste of the low-salt fermented bean curd is not influenced, formation of white spots is reduced, and fermented bean curd taste is improved.

The invention discloses a dendrobium officinale fruit powder for treating recurrent oral ulcer and relates to the field of stomatology. The medicinal power containing dendrobium officinale fruit powder and used for treating recurrent oral ulcer is prepared from the following raw medicines in parts by weight: 8-40 parts of dendrobium officinale fruit powder, 5-30 parts of dry aloe tablets, 5-30 parts of rhizoma bletillae, 5-20 parts of bamboo leaves, 5-25 parts of mongolian dandelion herb, 5-25 parts of radix glycyrrhizae and 5-25 parts of rabdosiae rubescentis herba. According to the invention, the problem that the conventional medicine cures the symptoms rather than the disease, cannot control recurrence of oral ulcer, and has a poor curative effect, is solved. The traditional Chinese preparation not only has the effects of cooling, stop bleeding, antisepsis, diminishing inflammation, promoting tissue regeneration, healing wound, astringing dampness, relieving pain, clearing away heat and detoxifying but also has a significant effect on promoting the healing of ulcer. When used for treating recurrent oral ulcer, the traditional Chinese preparation can take effect quickly, and is good in curative effect and high in cure rate.

Furo[3,2-c]Pyridine and Thieno[3,2-c]pyridine compounds of Formula (I), and pharmaceutically acceptable salts thereof, preparation, intermediates, pharmaceutical compositions, and use, such as in disease treatment, including cancers, including conditions in which EMT is involved, including conditions mediated by protein kinase activity such as RON and/or MET.

The present invention provides a biological preparation prepared from hardwood and mulberry wood. The biological preparation comprise the following active ingredients in parts by mass: 0.5-2 parts ofhardwood distillation liquid, 0.5-2 parts of a mulberry wood extract, 1-4 parts of activated clay extracting liquid and 70-80 parts of a tea leaf extract, wherein the hardwood distillation liquid is mainly obtained by high temperature distillation of the hardwood, the mulberry wood extract is mainly obtained by crushing, fermenting and distilling of fresh mulberry tree branches or mulberry leaves,the tea leaf extract is mainly obtained by an extracting method, and the activated clay extracting liquid is mainly obtained by soaking activated clay, putting still for 5-10 days and taking 1/3 amount of a supernatant. The above biological preparation has advantages of cleaning, regulating and supplementing body, nourishing and repairing cells, inhibiting cancers, and being low in cost. The present invention also provides a preparation method of the biological preparation.

The invention discloses a production process of highland barley Fermentum Rubrum with high tocol content, and aims to solve the problem that existing Fermentum Rubrum produced from rice fermentation by monascus has high production cost. The invention adopts monascus with CGMCC No. 3.2666 as a production seed, and cheap highland barley for fermentation to produce Fermentum Rubrum; and the production process greatly reduces the production cost of Fermentum Rubrum, improves the economic benefits of highland barley, and has the characteristics of high content of tocol.

The invention discloses a dendrobium officinale traditional Chinese medicine composition for hemostasis, and relates to the technical field of traditional Chinese medicines for hemostasis; the dendrobium officinale traditional Chinese medicine composition for hemostasis is prepaered from the following raw medicines in parts by weight: 20-50 parts of dendrobium officinale, 10-30 parts of folium callicarpae pedunculalae, 10-30 parts of excrementum pteropi, 5-25 parts of dalbergia wood, 5-25 parts of pollen typhae, 15-30 parts of hairyvein agrimony and 15-30 parts of madder. The dendrobium officinale traditional Chinese medicine composition is fast in hemostasis speed, is outstanding in effects of detumescence, analgesia, promoting blood circulation, dispersing blood stasis, convergence and promoting tissue regeneration is convenient to use, is free of toxic and side effects, and is suitable for promotion.

The invention discloses corn noodles prepared by utilizing corn in a dough stage and a production method thereof. The corn noodles comprise the following ingredient and auxiliary ingredient constituents in a mass ratio: corn flour in the dough stage 15%-25%, flour 60%-70%, salt 0.5%-2%, vital wheat gluten flour 5%-10% and soybean powder 5%-8%. The corn noodles are prepared through the operation steps of preparing corn juice and corn the corn flour with the corn in the dough stage, performing mixing, performing dough kneading, performing fermentation, , performing rolling, performing slicing, performing drying, performing cutting, etc. According to the invention, through utilizing the characteristic of complementary physical properties and nutrients of the corn in the dough stage, soybeans, etc., the adopted production method provided by the invention guarantees that the biological activity of nutritional health care components is not damaged to the greatest extent; and the corn noodles have certain health care efficacy.

The invention relates to embryo cereal albumen powder and a preparation method thereof. The embryo cereal albumen powder is characterized by being prepared from the following raw materials in parts by weight: 40-44 parts of rice, 10-11 parts of barley seedling powder, 30-32 parts of wheat germ, 10-11 parts of walnut powder, 20-22 parts of red kojic rice, 20-22 parts of black tea, 1-2 parts of honey, 140-150 parts of longan, 3-4 parts of sweet soybean paste, 8-9 parts of starch, 5-7 parts of chocolate, 4-5 parts of grape seeds, 2-3 parts of dandelion, 1-2 parts of herba rhodiolae, 3-4 parts of loquat leaf, 1-2 parts of morinda officinalis, 4-5 parts of gynostemma pentaphylla, 2-3 parts of roots of antiotrema dunnianum, 1-2 parts of hispid arthraxon and 20-22 parts of a nutrient solution. As the wheat germ is added into the albumen powder, the content of mineral substances and dietary fiber in the albumen powder is improved. Besides, the embryo cereal albumen can achieve the effect of remarkably inhibiting cancer by matching glutathione with an anti-cancer effect with the Chinese herbal medicines such as gynostemma pentaphylla.

The invention discloses taxus chinensis health wine for preventing cancers. The taxus chinensis health wine is prepared by the following steps of 1, weighing the following raw materials in parts by weight: 30-40 parts of green tea, 20-30 parts of strawberries, 15-25 parts of broccoli, 10-20 parts of sweet potatoes, 4-8 parts of fiveleaf gynostemma herb, 3-5 parts of radix notoginseng, 2-6 parts ofhoney and 10-20 parts of taxus chinensis extracting solution. Tea water obtained by boiling the green tea is used as a guide material, and catechin contained in the tea water can play a role in inhibiting the cancers; fruits and vegetables such as the strawberries, the broccoli and the sweet potatoes are used as auxiliary materials, and are green, safe and healthy; the strawberries contain phytonutrients of ellagic acid, and a strong antioxidant can resist the cancers in multiple modes in the first time, so that cancerogenic substances in the body lose vitality and growth of cancer cells is slowed down; and the broccoli contains a glucosinolate active substance.

The invention relates to a blended noni wine and a preparation method thereof. The blended noni wine is prepared by adopting the following preparation method and by taking noni fruits, white grape mixed fermentation broth, fructus lycii, arillus longan, rhizoma polygonati, red dates and radix ginseng as raw materials, taking high-fructose corn syrup and white granulated sugar as blending agents, and adding a proper amount of excipients. The preparation method comprises the following steps: 1) taking the noni fruits and white grapes, respectively washing and drying and putting the dried noni fruits and white grapes into a pot for fermentation; 2) extracting juice, centrifuging for separation, clarifying filtering, homogenizing, degassing, reducing acids and sterilizing to obtain noni and white grape blended fermentation broth; 3) adding the fructus lycii, the arillus longan, the rhizoma polygonati, the red dates and the radix ginseng; 4) blending, performing membrane filtration, fillingand sealing to obtain the blended noni wine. The blended noni wine prepared through the preparation method provided by the invention has the advantages that the clarity is high, the total acid content is low, the wine taste is good, the SOD, GSH-PX activity and NO content in the serum and brain of rats can be obviously increased, the MDA content can be reduced, and the blended noni wine can be used for tonifying Qi and blood. The invention is applied to the preparation of various health care wines and drinks and broad market application prospects are realized.

The invention discloses a longxu large meatball and a preparation method thereof. The longxu large meatball comprises the following raw materials in parts by weight: 55-65 parts of streaky pork, 10-14 parts of water, 4-5 parts of starch, 1.2-1.6 parts of salt, 0.8-1.0 part of sugar, 0.5-0.7 part of aginomoto, 0.04-0.06 part of white pepper, 0.05-0.07 part of 36 fragrant seasonings, 0.4-0.6 part of green onion, 0.3-0.5 part of ginger, 1.1-1.3 parts of dark soy sauce and 10-12 parts of sweet potato vermicelli. The raw materials are pulped, boiled and fried to obtain a finished product. The longxu large meatball has the beneficial effects that the sweet potato is rich in dietary fiber, beneficial for digestion, capable of preventing cancer and rich in protein, essential amino acid, vitamins, calcium, iron, magnesium, zinc and the like, and the longxu large meatball made of the raw materials is full in overall structure, delicious in taste and free of food additives such as pigment, and has the advantages of nutrition, safety, health and tastiness.