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Composition with cardiovascular function improving function and application

A composition and cardiovascular technology, applied in the field of food compositions with improved cardiovascular function, can solve problems such as side effects and adverse effects, and achieve the effects of overcoming harm, reducing economic burden on patients, and improving cardiovascular disease

Pending Publication Date: 2021-03-09
SHANDONG INST OF COMMERCE & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned patent application uses vasodilation drugs, such as nitroglycerin, bpropofolamine, and phenoxypropofolamine. The above-mentioned drugs will more or less cause some side effects or adverse effects on the body.

Method used

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  • Composition with cardiovascular function improving function and application
  • Composition with cardiovascular function improving function and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A food composition for improving cardiovascular function, comprising the following raw materials in parts by weight:

[0036] 8 parts of L-cysteine, 5 parts of water-soluble cellulose, 3 parts of glutathione, 3 parts of SOD enzyme, 0.005 parts of phytosterols, 0.15 parts of soybean lecithin, 0.1 parts of soybean oligosaccharides, 0.008 parts of twenty Carbapentaenoic acid, 0.005 part of docosahexaenoic acid, 0.015 part of α-linolenic acid, 0.02 part of tea polyphenols, 0.0005 part of nitrate, 0.0008 part of nitrite; Among them, β-sitosterol The weight-number ratio of stigmasterol and brassicasterol is 2:4:3; among the soybean oligosaccharides, the mass ratio of raffinotriose and stachytetraose is 1:5.

[0037] Mix the above ingredients evenly to make dry powder. In order to improve the mouthfeel and the sense organ of this product, raw materials such as conventional food flavoring agent and food coloring or food essence can be added. For example, sweeteners such as as...

Embodiment 2

[0039] A food composition for improving cardiovascular function, comprising the following raw materials in parts by weight:

[0040] 2 parts of L-cysteine, 5 parts of water-soluble cellulose, 3 parts of glutathione, 3 parts of SOD enzyme, 0.004 parts of phytosterols, 0.16 parts of soybean lecithin, 0.25 parts of soybean oligosaccharides, 0.008 parts of twenty Carbapentaenoic acid, 0.008 part of docosahexaenoic acid, 0.015 part of α-linolenic acid, 0.016 part of tea polyphenols, 0.0008 part of nitrate, 0.0007 part of nitrite; among them, β-sitosterol The weight ratio of stigmasterol, brassicasterol is 2:4:3; among the soybean oligosaccharides, the mass ratio of raffinotriose and stachytetraose is 1:4.

Embodiment 3

[0042] A food composition for improving cardiovascular function, comprising the following raw materials in parts by weight:

[0043] 10 parts of L-cysteine, 6 parts of water-soluble cellulose, 3 parts of glutathione, 3 parts of SOD enzyme, 0.04 parts of phytosterols, 0.34 parts of soybean lecithin, 0.25 parts of soybean oligosaccharides, 0.025 parts of twenty Carbapentaenoic acid, 0.009 part of docosahexaenoic acid, 0.015 part of α-linolenic acid, 0.024 part of tea polyphenols, 0.0009 part of nitrate, 0.0006 part of nitrite; among them, β-sitosterol The weight ratio of stigmasterol, brassicasterol is 1:5:3; among soybean oligosaccharides, the mass ratio of raffinotriose and stachytetraose is 1:2~6.

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Abstract

The invention belongs to the technical field of food, and particularly relates to a food composition with a cardiovascular function improving function and application of the composition. The food composition with the cardiovascular function improving function is characterized by that the composition comprises 1-10 parts of L-cysteine, 2-8 parts of water-soluble cellulose, 1-5 parts of glutathione,1-4 parts of SOD (superoxide dismutase), 0.001-0.1 part of phytosterol, 0.01-0.6 part of soybean lecithin, 0.01-0.5 part of soybean oligosaccharide, 0.005-0.03 part of eicosapentaenoic acid, 0.001-0.01 part of docosahexaenoic acid, 0.005-0.02 part of alpha linolenic acid, 0.001-0.03 part of tea polyphenol, 0.0001-0.001 part of nitrate and 0.0001-0.001 part of nitrite. According to the compositionand the application, plant-derived or animal-derived trace elements taken from common foods are matched and have a synergistic effect, so that an excellent effect of improving cardiovascular diseasesis achieved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a food composition for improving cardiovascular function and the application of the composition. Background technique [0002] Cardiovascular and cerebrovascular diseases are collectively referred to as cardiovascular and cerebrovascular diseases. disease. This disease is a serious threat to human beings, especially the health of middle-aged and elderly people over 50 years old. It has the characteristics of high prevalence, high disability rate and high mortality rate. Survivors of cerebrovascular accidents cannot fully take care of themselves. The number of people who die from cardiovascular and cerebrovascular diseases in the world is as high as 15 million every year, ranking first among various causes of death. [0003] Nutritional therapy is often applied to patients to enhance physical performance and recover from stress caused by medical conditions. Many times,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/12A23L33/125A23L33/16A23L33/175A23L33/18A23L33/24A61K38/44A61P9/04A61P9/10A61P9/14A61P21/00A61K31/198A61K31/202A61K31/353A61K31/575A61K31/685A61K31/702A61K31/717A61K33/00A61K38/06
CPCA23L33/175A23L33/24A23L33/18A23L33/12A23L33/125A23L33/105A23L33/16A61K38/446A61K31/198A61K31/717A61K38/063A61K31/702A61K31/202A61K31/353A61K31/575A61K31/685A61K33/00C12Y115/01001A61P9/14A61P9/10A61P9/04A61P21/00A23V2002/00A23V2200/326A23V2250/214A23V2250/28A23V2250/5108A23V2250/55A23V2250/21376A23V2250/21364A23V2250/2136A23V2250/1842A23V2250/187A23V2250/186A23V2250/1874A61K2300/00
Inventor 王树庆李保国范维江姜薇薇张颖超于磊娟
Owner SHANDONG INST OF COMMERCE & TECH
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