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Functional food with effects of reducing lipid and preventing fatty liver

A functional food, fatty liver technology, applied in the functions of food ingredients, food processing, food preparation, etc., can solve problems such as liver toxicity, and achieve the effect of highlighting lipid-lowering and liver-protecting effects and relieving liver lipid accumulation.

Inactive Publication Date: 2014-03-26
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] By summarizing the existing literature, it is not difficult to find that in terms of regulating blood lipid metabolism and preventing fatty liver, these drugs can cause toxicity to the liver, muscle or gastrointestinal tract to varying degrees; if a single raw material is used to develop functional food, have certain limitations

Method used

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  • Functional food with effects of reducing lipid and preventing fatty liver
  • Functional food with effects of reducing lipid and preventing fatty liver
  • Functional food with effects of reducing lipid and preventing fatty liver

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: the preparation of formula

[0021] Take 25 parts of camphor mushroom polysaccharide extract, 20 parts of pachyderm polysaccharide extract, 20 parts of lentinan extract, 5 parts of artichoke polyphenol extract, 5 parts of hawthorn polyphenol extract, 5 parts of black fungus polyphenol extract, 5 parts of mulberry leaf flavonoid extract, 5 parts of seabuckthorn flavonoid extract, 5 parts of ginkgo flavonoid extract, and 5 parts of celery flavonoid extract were weighed, mixed evenly, and set aside.

experiment Embodiment 1

[0022] Experimental Example 1: Functional Evaluation of Formulas

[0023] The formula obtained in Example 1 is marked as P, and the treatment groups of low, medium and high doses are respectively set as PL, PM and PH, and the blank control group is marked as K; the model control group is marked as M, and the positive control group is marked as Y.

[0024] Experimental animals: SPF grade male ICR mice, 25-30 g, purchased from Beijing Animal Experiment Center. Basic feed ingredients for mice: 64% carbohydrates, 21% protein, 4% fat, 5% fiber; high-fat feed ingredients for mice: 10% lard, 1% cholesterol, 0.1% cholate and 88.9% basic feed, All were purchased from Beijing Keao Xieli Feed Co., Ltd. Breeding room temperature: 23±2°C, relative humidity 55±5%.

[0025] Determination of dose: The dose of Xuezhikang for intragastric administration is 200mg / kg according to the preventive dose in the instruction manual; the low, medium and high doses for oral administration of the formul...

preparation example 1

[0051] Preparation Example 1: Preparation of Functional Food

[0052] (1) Preparation of granules

[0053] Add an appropriate amount of dextrin, soluble starch, lactose, sucrose, and mannitol to 100 g of the formula prepared in Example 1, moisten with an appropriate amount of 80% (v / v) ethanol, make a soft material, and pass 14 Granulate with mesh sieve, dry at 70-80°C, granulate with 60 mesh to obtain granules.

[0054] (2) Preparation of capsules

[0055] Add appropriate amount of starch and magnesium stearate to the formula prepared in 100g embodiment 1, mix homogeneously, fill into hard capsule with full-automatic capsule filling machine, every loading 0.5g.

[0056] (3) Preparation of tablets

[0057] Add appropriate amount of starch, dextrin, lactose and microcrystalline cellulose to 100 g of the formula prepared in Example 1, mix well, moisten with appropriate amount of 80% (v / v) ethanol, and prepare Soft material, pass through a 30-mesh sieve to granulate, dry at 7...

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Abstract

The invention provides a functional food with the effects of reducing lipid and preventing fatty liver. The functional food comprises the following raw materials: 10-35 parts of antrodia camphorate polysaccharide extract, 10-35 parts of poria cocos polysaccharide extract, 10-35 parts of mushroom polysaccharide extract, 5-15 parts of globe artichoke polyphenol extract, 5-15 parts of hawthorn polyphenol extract, 5-15 parts of black fungus polyphenol extract, 5-10 parts of mulberry leaf flavonoid extract, 5-10 parts of fructus hippophae flavonoid extract, 5-10 parts of ginkgo flavonoid extract, and 5-10 parts of celery flavonoid extract, and is prepared through the processes of mixing, sterilizing, pelletizing, tabletting and packing the raw materials weighed according to the ratio. The functional food can be made into capsules, tablets, granulas, powders, oral liquids or beverage, and has the effects of remarkably reducing lipid and preventing fatty liver.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a functional food for reducing fat and preventing fatty liver. Background technique [0002] Hyperlipidemia is a disease in which one or more lipids in the blood are higher than normal due to abnormal lipid metabolism or operation. Common hyperlipidemia is manifested by one or more of the following abnormalities: ① elevated serum total cholesterol (TC) levels; ② elevated serum triglyceride (TG) levels; ③ serum high-density lipoprotein cholesterol (HDL- C) Decreased level; ④ Serum low-density lipoprotein cholesterol (LDL-C) level increased. Fatty liver refers to the lesion of excessive accumulation of fat in liver cells caused by various reasons. According to the cause of fatty liver, it is divided into alcoholic fatty liver and non-alcoholic fatty liver. In recent years, with changes in dietary structure leading to increased sugar and lipid intake and lifestyle ...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L33/105A23L33/125
CPCA23L29/30A23V2002/00A23V2250/2132A23V2250/208A23V2250/2116A23V2300/14A23V2300/48A23V2200/3262A23V2200/30A23V2300/50
Inventor 籍保平程倩王鸥张佳楠周峰王若军吴薇
Owner CHINA AGRI UNIV
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