Health food composition with effect of reducing cholesterol

Abstract

The invention relates to a health food composition with effect of reducing cholesterol, and belongs to the technical field of health food. The composition comprises the following components in parts by weight: 50-100 parts of resistant dextrin, 30-60 parts of vegetable oil and 1-5 parts of bacillus coagulans powder. By the composition, synthesis of cholesterol in the body can be inhibited, and the cholesterol level can be suitable; and therefore, the health food composition can be used as an auxiliary treatment means of patients with hypercholesterolemia, and is also suitable for healthful people to prevent high cholesterol.

Description

technical field [0001] The invention relates to a health food composition with the effect of lowering cholesterol, which belongs to the technical field of health food. Background technique [0002] According to the latest data from the "China Cardiovascular Disease Report 2015", the number of patients with cardiovascular disease in my country has reached 290 million, ranking first in the incidence and mortality of all diseases in my country, and facing severe challenges. [0003] The rising trend of cardiovascular disease mortality in China is mainly due to the rise of ischemic heart disease death caused by cholesterol. According to the research data of our country, the 77% increase in the death rate of Chinese people from coronary heart disease is mainly due to the increase of cholesterol. Among many risk factors, abnormal cholesterol index is an independent and important risk factor leading to coronary heart disease, myocardial infarction, sudden cardiac death and ischemi...

AI Technical Summary

Problems solved by technology

CN201410230091.85 discloses a cholesterol-lowering oat jelly and a preparation method thereof, comprising the following components in parts by weight: 33-37 parts of purified water, 1.5-3.5 parts of agar, 16-20 parts of prebiotic sugar, and 17-20 parts of caramel 23 parts, 4~7 parts of sucrose, 17~23 parts of oats, using the lipid-lowering effect of probiotics and oats to achieve the purpose, but the cholesterol-lowering effect is not clear; CN201210274882.1 discloses a cholesterol-lowering bacteria powder, And the cholesterol-lowering compound seasoning sauce containing the bacteria powder and its application, the cholesterol-lowering bacteria powder contains Torulopsismogii (Torulopsismogii) new strain LZKDZ2011, and the cholesterol-lowering compound seasoning sauce containing the bacteria powder includes the raw materials composed of the following parts by weight : 550-600 parts of wheat malt, 300-350 parts of salt, 5.6-6.6 parts of cholesterol-lowering bacterial powder, 75-120 parts of spice powder and 500-600 parts of water, which can effectively reduce cholesterol in meat products by using cholesterol-lowering bacterial powder Cholesterol content, so the bacteria powder can be used to prepare various cholesterol-lowering compounds, but since the patent is based on lowering cholesterol intake, the effect is limited