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Food composition for reducing blood pressure, blood lipid and blood sugar

A composition and a technology for reducing three highs, which are applied in the food composition of blood lipids, can effectively lower blood pressure and blood sugar, and can solve the problems of reducing three highs and no composition, so as to reduce blood lipids, reduce fragility and permeability, and reduce nutrients The effect of utilization

Inactive Publication Date: 2017-05-31
郭徽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, people's life rhythm is fast now, and few people will notice their own three-high problems, and the taking of drugs will produce certain side effects. Therefore, few people will directly use drug treatment to reduce the three highs. At present, there is no composition without toxic and side effects to effectively reduce the three highs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A food composition for reducing three highs, prepared from the following raw materials in parts by weight:

[0051] 1 part by weight of chickpea isoflavones; 1 part by weight of chickpea saponins; 0.05 parts by weight of chromium; 0.7 parts by weight of oleic acid; 0.5 parts by weight of linoleic acid; 2 parts by weight of dietary fiber; 0.3 parts by weight of rutin; vitamin B2 0.2 parts by weight; 0.5 parts by weight of arginine; 0.1 parts by weight of linolenic acid.

[0052] Wherein, the chickpea isoflavones are prepared by a method comprising the following steps: 200 mesh chickpea powder is placed in a container, and an ethanol solution with a volume fraction of 50% is added, and the solid-liquid ratio of the chickpea powder and the ethanol solution is 1 : 1.9 (g / ml); and the container was heated in a water bath at 50° C. for 1 hour in a constant temperature water bath, then the product in the container was transferred to an ultrasonic instrument, ultrasonically tre...

Embodiment 2

[0059] A food composition for reducing three highs, prepared from the following raw materials in parts by weight:

[0060] 5 parts by weight of chickpea isoflavones; 5 parts by weight of chickpea saponins; 0.09 parts by weight of chromium; 1.2 parts by weight of oleic acid; 0.9 parts by weight of linoleic acid; 7 parts by weight of dietary fiber; 0.9 parts by weight of rutin; vitamin B2 0.7 parts by weight; 0.9 parts by weight of arginine; 0.5 parts by weight of linolenic acid.

[0061] Wherein, the chickpea isoflavones are prepared by a method comprising the following steps: 300 mesh chickpea powder is placed in a container, and an ethanol solution with a volume fraction of 75% is added, and the solid-liquid ratio of the chickpea powder and the ethanol solution is 1 : 2.3 (g / ml); and the container was heated in a water bath at 75°C for 3 hours in a constant temperature water bath, then the product in the container was transferred to an ultrasonic instrument, ultrasonic treatm...

Embodiment 3

[0068] A food composition for reducing three highs, prepared from the following raw materials in parts by weight:

[0069] 3 parts by weight of chickpea isoflavones; 3 parts by weight of chickpea saponins; 0.07 parts by weight of chromium; 0.9 parts by weight of oleic acid; 0.7 parts by weight of linoleic acid; 5 parts by weight of dietary fiber; 0.6 parts by weight of rutin; vitamin B2 0.5 parts by weight; 0.7 parts by weight of arginine; 0.3 parts by weight of linolenic acid.

[0070] Wherein, the chickpea isoflavones are prepared by a method comprising the following steps: 260 mesh chickpea powder is placed in a container, and an ethanol solution with a volume fraction of 60% is added, and the solid-liquid ratio of the chickpea powder and the ethanol solution is 1 : 2.1 (g / ml); and the container was heated in a water bath at 65° C. for 2 hours in a constant temperature water bath, then the product in the container was transferred to an ultrasonic instrument, ultrasonically ...

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PUM

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Abstract

The invention relates to a food composition for reducing blood pressure, blood lipid and blood sugar. The food composition is prepared from the following raw materials in parts by weight: 1-5 parts by weight of chickpea isoflavone, 1-5 parts by weight of chickpea saponin, 0.05-0.09 part by weight of chromium elements, 0.7-1.2 parts by weight of oleic acid, 0.5-0.9 part by weight of linoleic acid, 2-7 parts by weight of dietary fibers, 0.3-0.9 part by weight of rutin, 0.2-0.7 part by weight of vitamin B2, 0.5-0.9 part by weight of arginine and 0.1-0.5 part by weight of linolenic acid. According to the food composition disclosed by the invention, various components are in mutual synergistic reaction to jointly have the effects of reducing blood pressure, blood lipid and blood sugar.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a food composition capable of effectively lowering blood pressure, blood sugar and blood fat. Background technique [0002] Three highs refer to the three diseases of high blood pressure, high blood sugar, and high blood lipids, and these three diseases seriously endanger our physical and mental health. [0003] Especially in recent years, with the improvement of people's living standards, changes in work patterns and diet structures, symptoms such as high blood pressure, high blood fat, and high blood sugar have increased day by day. These symptoms have brought serious potential crises to people's health. Serious It affects people's daily life and physical and mental health, and if it is not adjusted in time, it will cause diseases. [0004] However, people's life rhythm is fast now, and few people will notice their own three-high problems, and the taking of drugs will produce cer...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L33/165A23L33/12A23L33/21A23L33/15A23L33/175A23L7/165
Inventor 郭徽续炜曈
Owner 郭徽
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