Food composition for antihypertensive treatment of hypertension patients and preparation method of food composition
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A technology of high blood pressure and composition, which is applied in the field of food composition and its preparation for antihypertensive treatment of hypertensive patients, which can solve the problems of side effects, body damage, multiple side effects and contraindications, etc., to protect the vascular endothelium and maintain normal blood pressure , the effect of sweet taste
Pending Publication Date: 2022-02-15
肖国红
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[0003] Based on the above analysis: why there are so many side effects and contraindications in the contemporary drug treatment of essential hypertension, there is only one general reason, that is, the treatment of these drugs for essential hypertension is not aimed at the treatment of essential hypertension. The origin of the pathogenesis of hypertension is through interfering with different links and aspects of the regulation of its own functions, that is to say, interfering with the normal metabolism of the human body, and the drug dosage is not controlled precisely enough, and various side effects will appear, and even It is something that the body cannot adapt to, and it is also a kind of damage to the body
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Embodiment 1
[0037] The food composition used in the antihypertensive treatment of hypertensive patients in this example, its raw materials include: 1 part of hawthorn, 0.5 part of gardenia, 0.5 part of radish, 1 part of kelp, and 10 parts of celery according to the ratio of parts by mass , 3 parts of soybeans.
[0038] Its production method is:
[0039] 1. Preparation of celery juice:
[0040] (1) Wash the celery first, squeeze the juice, and remove the slag to obtain its juice;
[0041] (2) Use the juice in step (1) to further remove crude fiber with a 400-purpose filter cloth to obtain pure juice;
[0042] (3) Heating the pure juice in step (2), allowing the protein components in it to coagulate and the chlorophyll components to coagulate, the grease floats up, and then filter out the fine residue and foam, and then the juice is further filtered by nanofiltration membrane or electric Carry out treatment by dialysis, remove inorganic salt, obtain celery final juice, set as...
Embodiment 2
[0065] The concentrated juice was prepared according to the formula and method in Example 1, and finally the concentrated juice was freeze-dried to obtain a powder, which was sterilized and packaged for use.
Embodiment 3
[0067] In this embodiment, the food composition used for the treatment of hypertensive patients to lower blood pressure, its raw materials include: 0.5 part of hawthorn, 0.3 part of gardenia, 0.7 part of radish, 0.5 part of kelp, and 8 parts of celery according to the ratio of parts by mass. 5 servings of soybeans.
[0068] Its production method is:
[0069] 1. Preparation of celery juice:
[0070] (1) Wash the celery first, squeeze the juice, and remove the slag to obtain its juice;
[0071] (2) Use the juice in the step (1) to further remove crude fiber with a 500-purpose filter cloth to obtain pure juice;
[0072] (3) Heating the pure juice in step (2), allowing the protein components in it to coagulate and the chlorophyll components to coagulate, the grease floats up, and then filter out the fine residue and foam, and then the juice is further filtered by nanofiltration membrane or electric Carry out treatment by dialysis, remove inorganic salt, obtain celer...
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Abstract
The invention discloses a food composition for antihypertensive treatment of hypertension patients and a preparation method of the food composition. The composition comprises the following raw materials in parts by mass: 0.5-1.5 parts of haws, 0.3-0.7 part of cape jasmine flowers, 0.3-0.7 part of semen raphani, 0.5-1.5 parts of kelp, 8-12 parts of celery and 1-5 parts of soybeans. The thick juice has the advantages that 1) the thick juice has a function of effectively maintaining normal blood pressure, specifically, the blood pressure of hypertension patients is effectively reduced, the diastolic pressure is 60-90mmHg, the systolic pressure is 110-140mmHg, the blood pressure is not reduced when the dosage is increased, and the thick juice does not have a blood pressure reducing effect on normal people; 2) the weight is effectively reduced without generating fatigue, and the physical strength is enhanced; 3) the blood fat is effectively reduced; 4) the reduction of blood sugar is assisted; 5) the bowels are relaxed obviously; 6) oxidation and mutation are resisted. The thick juice is purely food and is processed in a hot mode. The traditional Chinese medicine composition has the advantages that the dosage per day is less than 150mL, and the taste is sweet, which cannot be achieved by most western medicines, so that the health requirements of'three-high 'patients, particularly hypertension patients, are met to a greater extent, and the harm caused by hypertension diseases is eliminated.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to a food composition for blood pressure reduction treatment of hypertensive patients and a preparation method thereof. Background technique [0002] Today, with the rapid development of science and technology, the production capacity of automated digital systems is close to meeting people's high requirements for life, due to the relative lack of human health, ethical requirements and productivity levels. At present, there are still many unsolved problems in the biomedical field. What I want to discuss today is the treatment and possible mechanism of essential hypertension. The contemporary etiology of essential hypertension: the vague generalization is: inherited genetic factors and environmental factors, what is the relationship between inherited genes and environmental factors? What kind of genes and what environmental factors may lead to the occurrence of essential hy...
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