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Functional food capable of reducing uric acid and preparation method thereof

A functional food, uric acid technology, applied in the functions of food ingredients, food ingredients, protein-containing food ingredients, etc., can solve the problems of unsuitable long-term use, toxic and side effects, and insignificant therapeutic effects, and achieve convenient consumption and portability. Ventilation symptoms, safe effect without toxic side effects

Pending Publication Date: 2021-02-19
云南奥咖生物技术有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Western medicines are mostly taken orally to reduce uric acid and treat gout, but the therapeutic effect is not significant, and it has toxic and side effects on the human liver, kidney, stomach, etc., so it is not suitable for long-term use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A functional food capable of reducing uric acid, its formula includes: 5 parts of xylitol, 10 parts of celery seed, 5 parts of Angelica dahurica, 5 parts of Sophora japonica, 5 parts of dandelion, 5 parts of mint, and Moringa leaf 3 parts of chicory powder, 5 parts of chicory, 10 parts of gardenia, 2 parts of marine fish oligopeptide, 2 parts of citric acid, 1 part of potassium citrate, 1 part of sodium citrate, 1 part of silkworm chrysalis, and 1 part of maca powder.

Embodiment 2

[0037] A functional food capable of reducing uric acid, its formula includes: 30 parts of xylitol, 40 parts of celery seed, 30 parts of Angelica dahurica, 18 parts of Sophora japonica, 20 parts of dandelion, 20 parts of mint, Moringa leaf 18 parts of powder, 40 parts of chicory, 40 parts of gardenia, 30 parts of marine fish oligopeptide, 15 parts of citric acid, 10 parts of potassium citrate, 10 parts of sodium citrate, 10 parts of silkworm chrysalis, and 10 parts of maca powder.

Embodiment 3

[0039] A functional food capable of reducing uric acid, its formula includes: 30 parts of xylitol, 40 parts of celery seed, 15 parts of Angelica dahurica, 8 parts of Sophora japonica, 5 parts of dandelion, 5 parts of mint, and Moringa leaf 5 parts of chicory powder, 40 parts of chicory, 40 parts of gardenia, 3 parts of marine fish oligopeptide, 2 parts of citric acid, 2 parts of potassium citrate, 2 parts of sodium citrate, 4 parts of silkworm chrysalis, 5 parts of maca powder.

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PUM

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Abstract

The invention provides a functional food capable of reducing uric acid and a preparation method of the functional food. The functional food comprises xylitol, celery seeds, radix angelicae dahuricae,flos sophorae immaturus, herba taraxaci, herba menthae, moringa oleifera leaf powder, cichorium intybus, fructus gardeniae, marine fish oligopeptide, citric acid, potassium citrate, sodium citrate, silkworm chrysalis and maca powder. As a medicinal and edible food, the product is scientific in ingredients, safe and free of side effects; the product is rich in taste and wide in audience; and the product is pressed into sheet foods so that the product is convenient to eat and carry. The functional food has the effects of reducing uric acid indexes, relieving gout symptoms, inducing diuresis to reduce edema, clearing liver-fire and benefiting gallbladder, is beneficial to reducing blood pressure and blood fat and improving immunity, and can relieve pain caused by inflammation such as arthritis, rheumatoid arthritis and scapulohumeral periarthritis.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a functional food capable of reducing uric acid and a preparation method thereof. Background technique [0002] In recent years, with the improvement of living standards and changes in diet structure, the incidence of gouty arthritis has increased significantly, and its main patients are middle-aged and elderly men. But there is a trend of gradually getting younger, and it is one of the clinically intractable diseases. At present, Western medicine is mostly taken orally to reduce uric acid and treat gout, but the therapeutic effect is not significant, and it has toxic and side effects on the human liver, kidney, stomach, etc., so it is not suitable for long-term use. [0003] Therefore, there is an urgent need for a functional food that can reduce uric acid index, relieve gout symptoms, and is safe and non-toxic. Contents of the invention [0004] In order to solve the problem...

Claims

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Application Information

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IPC IPC(8): A23L33/125A23L33/10A23L33/18A61K38/05A61K9/20A61P19/06A61P7/10A61P1/16A61P9/12A61P3/06A61P37/04A61P19/02A61P29/00A61K36/744A61K35/64A61K31/194A61K31/047
CPCA23L33/125A23L33/10A23L33/18A61K38/05A61K36/744A61K36/534A61K36/489A61K36/31A61K36/288A61K36/28A61K36/232A61K36/23A61K36/185A61K35/64A61K31/194A61K31/047A61K9/2018A61P19/06A61P7/10A61P1/16A61P9/12A61P3/06A61P37/04A61P19/02A61P29/00A23V2002/00A23V2200/30A23V2200/326A23V2200/3262A23V2200/324A23V2250/55A23V2250/032A23V2250/6422A61K2300/00
Inventor 余兰平周良宏付晓琳胡黎江
Owner 云南奥咖生物技术有限公司
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