Functional nutritional food compounds with diabetes-treating effects and preparation methods thereof

A nutritious food and functional technology, which is applied in the field of functional nutritious food combination and its preparation with the effect of treating diabetes, and can solve problems such as unfavorable human health

Inactive Publication Date: 2016-09-21
SHANGHAI SHILINMEI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of hypoglycemic western medicine is like a double-edged sword. It can not only quickly help patients control blood sugar and reduce the risk of chronic complications, but also may bring some side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] The weight ratios of the components of product A, product C, product M, and product S are:

[0088] Product A: Fructose oligosaccharide 10%, fructose 35%, lotus leaf extract 6%, white lentil extract 6%, green tea extract 5%, methionine 5%, styrofoam extract 1%, L-carnitine 0.5%, Vitamin B group 0.005%, niacin 0.005%, zinc element 0.005%, citric acid 1%, betaine 0.05%, maltodextrin supplement to 100%.

[0089] Product A is a solid beverage. The preparation method is: first mix the vitamin B family and zinc elements to make a premix, and then add fructo-oligosaccharide, fructose, methionine, lotus leaf extract, white lentil extract, green tea extract in sequence Ingredients, Sterculia serrata extract, L-carnitine, niacin, citric acid, betaine, maltodextrin, stir well, mix well and pack, 0.5-2g / bag.

[0090] Product C: fructose 30%, oligofructose 20%, tuckahoe extract 6%, licorice extract 6%, cassia seed extract 2%, chrysanthemum extract 2%, burdock root extract 1%, hawthorn ext...

Embodiment 2

[0097] The weight ratios of the components of product A, product C, product M, and product S are:

[0098] Product A: fructose 25%, oligofructose 10%, methionine 3%, polygonatum extract 6%, green tea extract 5%, lotus leaf extract 5%, dandelion extract 1%, L-carnitine 0.8%, vitamin B group 0.005%, niacin 0.005%, zinc element 0.005%, citric acid 1%, betaine 0.05%, maltodextrin supplement to 100%.

[0099] Product C: Fructose 40%, Fructooligosaccharide 8%, Mulberry Leaf Extract 6%, Cassia Seed Extract 3%, Chrysanthemum Extract 3%, Burdock Root Extract 3%, Licorice Extract 1%, Raspberry Extract 1 %, Poria extract 1%, Fennel seed extract 1%, Hawthorn extract 1%, Turmeric root extract 1%, Reed root extract 1%, Blueberry extract 1%, Light bamboo leaf extract 1%, Pueraria lobata root extract Ingredients 1%, Sophora japonicus extract 1%, Mulberry leaf extract 1%, Mint leaf extract 0.5%, Tangerine peel extract 0.5%, Methionine 3%, Aloe vera gel powder 0.5%, Vitamin B group 0.005% , Niacin...

Embodiment 3

[0103] How to use the invention

[0104] Aiming at the increasingly prominent problem of diabetes in modern times, the invention utilizes the concept of diet therapy and health preservation to prepare a set of functional product combinations that can regulate sugar metabolism, restore insulin secretion, and effectively reduce blood sugar.

[0105] The present invention improves blood sugar and treats diabetes by edible product A, product C, product M, and product S combined nutrition.

[0106] First, product C is used to eliminate the long-term accumulation of toxins in the body, restore and stimulate the secretory function of pancreatic islets, and enhance sugar metabolism; then product S is used to supplement essential nutrients, increase the activity of intracellular enzymes, and enhance human sugar metabolism; product A To reduce the absorption of carbohydrates and promote intestinal excretion; Finally, product M is used to supplement the nutrient elements necessary for human met...

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PUM

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Abstract

The invention discloses functional nutritional food compounds with diabetes-treating effects and preparation methods thereof. Medicinal and edible materials are utilized, especially herbs with obvious effects of increasing body fluid, quenching thirst, cooling blood and detoxifying, are mainly utilized; and modern nutrients, such as L-carnitine, methionine, soy lecithin, fructo-oligosaccharide, medium-chain triglyceride oil meal, soybean dietary fiber, resistant dextrin, proteins, vitamins, minerals and the like, are combined so as to prepare 4 kinds of products. The 4 kinds of products disclosed by the invention are used in combinations so as to supplement multiple nutrients needed by the human bodies; thus, the purposes of controlling carbohydrate intakes, regulating glycol-metabolism, reducing blood glucose and treating diabetes are achieved.

Description

Technical field [0001] The invention relates to the field of functional nutritious foods, in particular to a functional nutritious food combination with the effect of curing diabetes and a preparation method thereof. Background technique [0002] Diabetes is a metabolic disorder syndrome characterized by high blood sugar. Elevated blood sugar is caused by defective insulin secretion or impaired biological effects, or both. For diabetic patients, long-term high blood sugar can cause chronic damage and dysfunction of various tissues, especially eyes, kidneys, heart, blood vessels, nerves, etc. At present, on a global scale, diabetes has become the "third killer" that threatens human health after cardiovascular and cerebrovascular diseases and tumors. Whether in developed or developing countries, the incidence of diabetes is rising sharply, and the age of onset is declining. Diabetes not only brings great suffering to patients, but also greatly affects the quality of life, even t...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/125A23L33/105A23L33/15A23L33/155A23L33/16A23L33/175A23L33/21A23L33/19
CPCA23V2002/00A23V2200/328
Inventor 马胜学
Owner SHANGHAI SHILINMEI BIOTECH CO LTD
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