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Oxidation preventing functional food

A functional food and antioxidant technology, applied in the functions of food ingredients, food ingredients as antioxidants, food ingredients, etc., can solve the problems of complex detection methods of active ingredient content, difficult control of extract extraction process, and difficulty in dissolving and dispersing. , to enhance SOD and GSH-Px activity, more complete antioxidant effect, and reduce MDA content

Inactive Publication Date: 2017-09-08
凯泽(武汉)健康管理有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the active ingredients and mechanism of action of grape seed extract and other extracts are similar, their coordination effect is weak; or the active ingredients of other extracts such as vitamins are less stable and difficult to store; or some extracts are in the extraction process. Difficult to control, complex detection methods for active ingredient content, resulting in high production costs
In addition, because lycopene is a fat-soluble substance, it is difficult to dissolve and disperse in general preparations, and it is not easy to be absorbed by the human body.

Method used

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preparation example Construction

[0043] In addition, the present invention provides a preparation method of antioxidant functional food, comprising the following steps:

[0044] (1) 20-35 parts of grape seed extract, 20-35 parts of lycopene, 15-30 parts of ginkgo fruit extract, 15-30 parts of garlic extract, 10-25 parts of green tea extract, 5-20 parts of powdery raw materials of Haematococcus pluvialis extract are put into a mixer, and stirred evenly to obtain a powdery mixture;

[0045] (2) drying and sterilizing the powdery mixture;

[0046] (3) Pulverize the dried and sterilized powder mixture, and pass through a 60-100 mesh sieve to obtain a fine powder antioxidant functional food.

[0047] Compared with traditional drying methods (hot air, steam, electric heating, etc.), microwave drying can achieve pollution-free and uniform drying of materials, and the drying speed can be increased by more than several times; drying energy consumption can be reduced by more than 50%. Therefore, preferably, the metho...

Embodiment 1

[0053] An antioxidant functional food is provided, which is prepared by mixing the following active components in parts by weight: 30 parts of grape seed extract, 20 parts of lycopene, 15 parts of ginkgo fruit extract, 15 parts of garlic extract, green tea 10 parts of extract, 10 parts of powdered raw material of Haematococcus pluvialis extract. Among them, the content of proanthocyanidins in grape seed extract is 90%, the content of ginkgo flavonoids in ginkgo fruit extract is 20%, the content of tea polyphenols in green tea extract is 90%, the content of allicin in garlic extract is 5%, lycopene The content of lycopene is 10%, and the content of astaxanthin in the extract of Haematococcus pluvialis is 3%.

Embodiment 2

[0055] An antioxidant functional food is provided, which is prepared by mixing the following active components in parts by weight: 20 parts of grape seed extract, 20 parts of lycopene, 15 parts of ginkgo fruit extract, 15 parts of garlic extract, green tea 20 parts of extract, 10 parts of powdered raw materials of Haematococcus pluvialis extract.

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Abstract

The present invention discloses oxidation preventing functional food. The functional food comprises the following active ingredients: 20-35 parts of a grape seed extract, 20-35 parts of lycopene, 15-30 parts of a semen ginkgo extract, 15-30 parts of a garlic extract, 10-25 parts of a green tea extract and 5-20 parts of a haematococcus pluvialis extract. The present invention also provides a preparation method of the oxidation preventing functional food. The preparation method comprises the following steps: (1) each active ingredient powder raw material is threw into a stirrer and the materials are stirred evenly to obtain a powdered mixture; (2) the powdered mixture is dried and the dried mixture is sterilized; and (3) the sterilized mixture is screened using a 60-100 mesh sieve to obtain the fine powdered oxidation preventing functional food. Through a scientific combination, each of the active compositions is synergistic and complementary, and the functional food plays strong and complete oxidation preventing effects.

Description

technical field [0001] The invention belongs to the field of functional food, and more specifically relates to an antioxidant functional food. Background technique [0002] Antioxidant refers to the abbreviation of antioxidant free radicals. The human body continuously generates free radicals in the human body due to continuous contact with the outside world, including breathing, external pollution, radiation exposure and other factors. Scientific studies have shown that cancer, aging or other diseases are mostly associated with the production of excess free radicals. Under normal circumstances, the free radicals in the human body are in a dynamic balance of continuous production and removal, but too many free radicals or too slow removal can cause a series of damage to the organism through oxidative damage to the cells and tissues in the human body. Accelerates the aging process of the body and induces various diseases. Research on anti-oxidation can effectively overcome ...

Claims

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Application Information

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IPC IPC(8): A23L33/105
CPCA23L33/105A23V2002/00A23V2200/02A23V2250/21A23V2250/214A23V2200/322
Inventor 邱小益
Owner 凯泽(武汉)健康管理有限公司
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