Compound peony seed oil preparation, and making method and application thereof

Abstract

The invention relates to a method for making a compound peony seed oil preparation from peony seed oil, tocotrienols and red rice, the compound peony seed oil preparation, and application of the compound peony seed oil preparation. The compound peony seed oil preparation can be in the form of liquid or powder, or can be further processed to be in the form of dissolvable granules, tablets, capsules, oral liquid or the like, has the characteristics of safety, high efficiency, biological utilization degree, stable quality and industrialization, and has the outstanding effects of reducing the blood fat, the blood pressure and the cholesterol, alleviating cardiovascular and cerebrovascular diseases, resisting tumors and resisting fatigue.

Description

technical field [0001] The invention belongs to the field of health-care medicine and food, and in particular relates to a compound peony seed oil preparation, a preparation method thereof, and an application of the compound peony seed oil preparation. Background technique [0002] Natural vitamin E is a complex of natural tocopherols, including tocopherols and tocotrienols, and is a type of fat-soluble vitamin. Tocotrienols include four isomers of α-tocotrienol, β-tocotrienol, γ-tocotrienol and δ-tocotrienol. Tocotrienols mainly exist in barley, wheat, etc. In grains, especially in rice bran oil, palm oil, wheat bran, and annatto seeds. The main difference in structure between tocotrienol and tocopherol is that tocotrienol has an unsaturated side chain, which makes the antioxidant capacity of tocotrienol stronger, about 40 to 60 times that of tocopherol, and has the ability to reduce Unique physiological functions such as cholesterol, anti-cancer, cardiovascular protectio...

AI Technical Summary

Problems solved by technology

However, the unsaturated fatty acids in peony seed oil are easily changed by physical and chemical factors such as external light, air, temperature, and metal ions, resulting in peroxides, hydroxides, aldehydes, ketones, and low-molecular-weight fatty acids. , trans fatty acids and other chemical substances, not only reduce the nutritional value and digestibility of food, but also produce substances that are harmful to human health

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