Fructus alpiniae oxyphyllae and rhizoma curcumae longae tableted candy and preparation method and application thereof

Abstract

The invention belongs to the field of gout prevention and treatment, and particularly relates to alpinia oxyphylla and turmeric tabletted sweets as well as a preparation method and application thereof. According to the alpinia oxyphylla and turmeric composition disclosed by the invention, alpinia oxyphylla and turmeric are taken as main components, the beautiful millettia root, the poria cocos, the kudzuvine root, the lithocarpus litseifolius, the purslane, the cassia seed, the black pepper and the dandelion are reasonably combined, and all the components are synergistically interacted, so that the prepared composition can remarkably improve the xanthine oxidase inhibition activity, can effectively relieve gout symptoms, and can be used for treating gout. The composition can be used for adjuvant therapy of gout patients. The tablet candy prepared by adding a sweetening agent into the alpinia oxyphylla turmeric composition disclosed by the invention is simple in preparation process, can be eaten for a long time as an auxiliary food in a gout treatment process, and has a great promoting effect on relieving gout symptoms.

Description

Technical Field

[0001] This invention belongs to the field of gout prevention and treatment, specifically relating to a turmeric compressed candy with added intelligence, its preparation method, and its application. Background Technology

[0002] Gout is a disease caused by impaired purine metabolism, leading to elevated blood uric acid levels. Uric acid crystals then deposit in the joint capsule, synovium, cartilage, bone, and soft tissues, causing an acute inflammatory response. Gout is a chronic disease that requires not only conventional medication but also supportive treatments such as dietary and lifestyle modifications.

[0003] Alpinia oxyphylla Miq., also known as Yizhi Ren or Yizhi Zi, is a perennial herb belonging to the ginger family (Zingiberaceae) and the Alpinia genus. The fruit of Alpinia oxyphylla is believed to benefit the spleen and stomach, regulate vital energy, and replenish kidney deficiency and impaired bowel function. Due to its rich nutritional value and significant health benefits, it is increasingly attracting attention. Currently, Alpinia oxyphylla-related products are mostly used for brain health and general health maintenance. Therefore, developing Alpinia oxyphylla products that can be consumed long-term in the treatment of gout could have a positive promoting effect on gout treatment. Summary of the Invention

[0004] This invention provides a turmeric-infused tablet candy, its preparation method, and its application. By combining thyme, turmeric, and other medicinal materials such as oxalis and poria, it can effectively relieve gout symptoms.

[0005] The technical solution of this invention is implemented as follows:

[0006] A turmeric composition for improving intelligence, comprising the following components in parts by weight: 10-30 parts of Alpinia oxyphylla, 5-15 parts of turmeric, 15-25 parts of Achyranthes bidentata, 5-10 parts of Poria cocos, 15-25 parts of Pueraria lobata, 15-25 parts of Litsea cubeba, 5-15 parts of Portulaca oleracea, 1-10 parts of Cassia tora, 0.3-0.7 parts of black pepper, and 1-5 parts of Taraxacum mongolicum.

[0007] Furthermore, the Alpinia oxyphylla and turmeric composition comprises the following components in parts by weight: 20 parts Alpinia oxyphylla, 10 parts turmeric, 20 parts Smilax glabra, 10 parts Poria cocos, 20 parts Pueraria lobata, 20 parts Litsea cubeba, 10 parts Portulaca oleracea, 5 parts Cassia tora, 0.5 parts black pepper, and 3 parts dandelion.

[0008] A method for preparing an alpinia-enhancing turmeric composition includes the following steps:

[0009] (1) After crushing Alpinia oxyphylla, Curcuma longa, Poria cocos, Litsea cubeba and Cassia tora, add water and decoct, filter and take the filtrate to obtain water extract; after washing and drying Pueraria lobata, Portulaca oleracea and Taraxacum mongolicum, crush them into powder.

[0010] (2) Add black pepper, oxtail, and ethanol extract to the water extract, heat to boiling, take the filtrate, dry the filtrate, and mix it with the powder to obtain the final product.

[0011] Furthermore, in step (1), Alpinia oxyphylla, Curcuma longa, Poria cocos, Litsea cubeba and Cassia tora are pulverized through a 40-60 mesh sieve, and then decocted 2-3 times with 6-8 times their weight of water, each time for 20-30 minutes; Pueraria lobata, Portulaca oleracea and Taraxacum mongolicum are pulverized through a 100-120 mesh sieve.

[0012] Furthermore, in step (2), the water is heated to boiling for 10-20 minutes.

[0013] A food product containing the above-described turmeric composition for improving intelligence.

[0014] The food items further include candy, pastries, and / or biscuits.

[0015] The above-described turmeric composition or food product is used in the preparation of foods that inhibit xanthine oxidase activity, treat gout, and / or relieve gout symptoms.

[0016] A turmeric-invigorating tablet candy comprises: the turmeric composition and / or food product described above, and a sweetener.

[0017] The method for preparing the compressed candy includes the following steps:

[0018] (1) Take the above-mentioned Alpinia oxyphylla and turmeric composition, add water and mix evenly, then heat and stir;

[0019] (2) After cooling, add sweetener, granulate, and compress into tablets to obtain the product.

[0020] Furthermore, in step (1), the amount of water added is 10-15% of the weight of the Alpinia oxyphylla-turmeric composition; heat to 90-100℃ and stir for 1-2 minutes.

[0021] The beneficial effects of this invention are:

[0022] The Alpinia-invigorating Turmeric Composition of this invention uses Alpinia-invigorating herbs and turmeric as main components. Through a rational combination of these components, including *Achyranthes bidentata*, *Poria cocos*, *Pueraria lobata*, *Litsea cubeba*, *Portulaca oleracea*, *Cassia tora*, black pepper, and dandelion, the composition exhibits synergistic effects. This combination significantly enhances xanthine oxidase inhibitory activity, effectively alleviating gout symptoms and can be used as an adjunct treatment for gout patients. The Alpinia-invigorating Turmeric Composition of this invention can be used as an active ingredient in various foods, such as candies, pastries, and biscuits. Compressed candies prepared by adding sweeteners to the Alpinia-invigorating Turmeric Composition of this invention have a simple preparation process and can be consumed regularly as a food (snack). They can not only be used for the prevention and treatment of gout but also greatly promote the relief of gout symptoms. Detailed Implementation

[0023] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0024] Example 1

[0025] A turmeric composition for improving intelligence, comprising the following components in parts by weight: 10 parts Alpinia oxyphylla, 5 parts turmeric, 15 parts Smilax glabra, 5 parts Poria cocos, 15 parts Pueraria lobata, 15 parts Litsea cubeba, 5 parts Portulaca oleracea, 1 part Cassia tora, 0.3 parts black pepper, and 1 part Taraxacum mongolicum.

[0026] A method for preparing an alpinia-enhancing turmeric composition includes the following steps:

[0027] (1) After grinding Alpinia oxyphylla, Curcuma longa, Poria cocos, Litsea cubeba and Cassia tora into powder through a 40-mesh sieve, add 6 times the amount of water of the above materials and decoct twice, 20 minutes each time. Filter and take the filtrate to obtain the water extract; after cleaning and drying Pueraria lobata, Portulaca oleracea and Taraxacum mongolicum, grind them into powder through a 100-mesh sieve.

[0028] (2) Add black pepper and oxtail to the water extract, heat and boil for 10 minutes, take the filtrate, dry the filtrate, and mix it with the powder to obtain the final product.

[0029] Example 2

[0030] A turmeric composition for improving intelligence, comprising the following components in parts by weight: 20 parts Alpinia oxyphylla, 10 parts turmeric, 20 parts Smilax glabra, 10 parts Poria cocos, 20 parts Pueraria lobata, 20 parts Litsea cubeba, 10 parts Portulaca oleracea, 5 parts Cassia tora, 0.5 parts black pepper, and 3 parts dandelion.

[0031] A method for preparing an alpinia-enhancing turmeric composition includes the following steps:

[0032] (1) After grinding Alpinia oxyphylla, Curcuma longa, Poria cocos, Litsea cubeba and Cassia tora into powder through a 50-mesh sieve, add water equal to 8 times the total amount of the above materials and decoct 3 times, 30 minutes each time. Filter and take the filtrate to obtain the water extract. After cleaning and drying Pueraria lobata, Portulaca oleracea and Taraxacum mongolicum, grind them into powder through a 120-mesh sieve.

[0033] (2) Add black pepper and oxtail to the water extract, heat and boil for 15 minutes, take the filtrate, dry the filtrate and mix it with the powder to obtain the final product.

[0034] Example 3

[0035] A turmeric composition for improving intelligence, comprising the following components in parts by weight: 10-30 parts of Alpinia oxyphylla, 5-15 parts of turmeric, 15-25 parts of Achyranthes bidentata, 5-10 parts of Poria cocos, 15-25 parts of Pueraria lobata, 15-25 parts of Litsea cubeba, 5-15 parts of Portulaca oleracea, 1-10 parts of Cassia tora, 0.3-0.7 parts of black pepper, and 1-5 parts of Taraxacum mongolicum.

[0036] A method for preparing an alpinia-enhancing turmeric composition includes the following steps:

[0037] (1) After grinding Alpinia oxyphylla, Curcuma longa, Poria cocos, Litsea cubeba and Cassia tora into powder through a 40-mesh sieve, add water equal to 8 times the total amount of the above materials and decoct twice, 25 minutes each time. Filter and take the filtrate to obtain the water extract. After cleaning and drying Pueraria lobata, Portulaca oleracea and Taraxacum mongolicum, grind them into powder through a 100-mesh sieve.

[0038] (2) Add black pepper and oxtail to the water extract, heat and boil for 20 minutes, take the filtrate, dry the filtrate, and mix it with the powder to obtain the final product.

[0039] The turmeric composition prepared in the above embodiments can be made into various foods according to the patient's preferences, such as candies, pastries, biscuits, etc., so that gout patients can eat them during the treatment process.

[0040] Example 4

[0041] A type of turmeric-invigorating compressed candy contains the aforementioned turmeric-invigorating composition and a sweetener.

[0042] The preparation method of the aforementioned turmeric compressed candy includes the following steps:

[0043] (1) Take the above-mentioned Alpinia oxyphylla turmeric composition, add water and mix evenly, heat and stir; the amount of water added is 10-15% of the weight of Alpinia oxyphylla turmeric composition; heat to 90-100℃ and stir for 1-2 minutes.

[0044] (2) After cooling, add sweetener, granulate, and compress into tablets. The amount of sweetener added is about 1-10%, which can be increased or decreased according to taste preference. The preferred types of sweetener are xylitol, steviol glycosides, and other sweeteners that do not affect blood sugar.

[0045] The compressed candy prepared in this embodiment can be consumed as a snack for a long period of time to prevent gout in daily life. It can also be consumed during gout treatment to help alleviate gout symptoms and play an auxiliary role in treatment.

[0046] I. Evaluation of the therapeutic effect of the Alpinia oxyphylla-based turmeric composition of the present invention on gout

[0047] Compositions were prepared according to the compatibility and methods described in Examples 1-3 and Table 1. For each group of samples, 10% water by weight of the composition was added according to the method in Example 4, the mixture was heated to 100°C and stirred for 1.5 min, cooled, and then 5% xylitol by weight of the composition was added as a sweetener. After that, the mixture was granulated and compressed to obtain compressed candies (6g / tablet) for later use.

[0048] Table 1. Methods for preparing control group samples

[0049] serial number Compatibility Preparation method Comparison 1 Turmeric 10 parts, Achyranthes bidentata 20 parts, Poria cocos 10 parts, Pueraria lobata 20 parts, Litsea cubeba 20 parts, Portulaca oleracea 10 parts, Cassia tora 5 parts, Black pepper 0.5 parts, Dandelion 3 parts Refer to Example 2 Comparison 2 20 parts Alpinia oxyphylla, 20 parts Achyranthes bidentata, 10 parts Poria cocos, 20 parts Pueraria lobata, 20 parts Litsea cubeba, 10 parts Portulaca oleracea, 5 parts Cassia tora, 0.5 parts black pepper, 3 parts Taraxacum mongolicum. Refer to Example 2 Comparison 3 Alpinia oxyphylla 20 parts, Curcuma longa 10 parts, Poria cocos 10 parts, Pueraria lobata 20 parts, Litsea cubeba 20 parts, Portulaca oleracea 10 parts, Cassia tora 5 parts, Black pepper 0.5 parts, Taraxacum mongolicum 3 parts Refer to Example 2 Compare with 4 Alpinia oxyphylla 20 parts, Curcuma longa 10 parts, Achyranthes bidentata 20 parts, Poria cocos 10 parts, Pueraria lobata 20 parts, Litsea cubeba 20 parts, Portulaca oleracea 10 parts, Cassia tora 5 parts, Black pepper 0.5 parts, Taraxacum mongolicum 3 parts Referring to Example 2, the difference is that black pepper and *Smilax glabra* are added and simmered simultaneously with the other ingredients. Compare with 5 Alpinia oxyphylla 20 parts, Curcuma longa 10 parts, Achyranthes bidentata 20 parts, Poria cocos 10 parts, Pueraria lobata 20 parts, Litsea cubeba 20 parts, Portulaca oleracea 10 parts, Cassia tora 5 parts, Black pepper 0.5 parts, Taraxacum mongolicum 3 parts Referring to Example 2, the difference is that after black pepper and *Smilax glabra* are boiled in water according to step (1), the filtrate is mixed with the water extract.

[0050] Xanthine oxidase is a key enzyme in the uric acid synthesis process. The inhibitory activity of xanthine oxidase was used to evaluate the therapeutic effect of each composition on gout.

[0051] The assay method is as follows: Prepare a 0.1 U / mL xanthine oxidase solution, and prepare a 0.8 mmol / L xanthine solution using 0.2 mol / L phosphate buffered saline (PBS) at pH 7.5 as the substrate reaction solution. Take 1.5 mg / mL of each group of compressed candy, add PBS solution, sonicate for 30 min, centrifuge, and collect the supernatant as the sample solution for later use.

[0052] Blank group A1 consisted of 300 μL PBS solution + 100 μL xanthine solution;

[0053] Blank control group A2 consisted of 200 μL PBS solution + 100 μL xanthine oxidase solution + 100 μL xanthine solution;

[0054] Sample group B1 consisted of 100 μL PBS solution + 100 μL sample solution + 100 μL xanthine oxidase solution + 100 μL xanthine solution.

[0055] The control group B2 consisted of 200 μL PBS solution + 100 μL sample solution + 100 μL xanthine solution; each group had 3 replicates. The entire reaction system was incubated at 37°C for 30 min, and the absorbance was measured at 295 nm. The inhibition rate (%) was calculated as [1 - (B2 - B1) / (A2 - A1)] × 100%. The results are shown in Table 2. Each sample was tested in triplicate.

[0056] Table 2 Comparison of inhibition rates for each sample

[0057] serial number Inhibition rate (%) Example 1 83.24 Example 2 85.16 Example 3 85.01 Comparison 1 35.68 Comparison 2 41.80 Comparison 3 52.66 Compare with 4 57.92 Compare with 5 58.05

[0058] As shown in Table 2, all compositions exhibited some inhibitory activity against xanthine oxidase, with Examples 1-3 showing a significantly increased inhibition rate. Control groups 1-3, having altered their composition, showed a significant decrease in xanthine oxidase inhibitory activity. This indicates that the combination of drugs in the *Alpinia oxyphylla* and *Curcuma longa* compositions of this invention has a synergistic effect, significantly enhancing the overall inhibitory activity against xanthine oxidase. While Controls 4 and 5 used the same combination as the three examples, changes in the preparation steps resulted in compositions with increased xanthine oxidase inhibition rates compared to Controls 1-3, but still lower than the three example groups. This demonstrates that the preparation method of this invention directly affects the xanthine oxidase inhibition rate of the resulting compositions; even using the same material composition as the three examples but changing the preparation process, the resulting compositions still significantly reduce xanthine oxidase activity.

[0059] II. Evaluation of the therapeutic effect of the Alpinia oxyphylla-based turmeric composition of the present invention on gout.

[0060] Following the method of Example 4, the compositions prepared in Examples 1-3 and Controls 1-5 were taken respectively, and 10% water by weight of the composition was added. The mixture was heated to 100°C and stirred for 1.5 minutes. After cooling, 5% xylitol by weight of the composition was added as a sweetener. The mixture was then granulated and compressed to obtain compressed candies (6g / tablet). Gout patients who visited the clinic were randomly selected and divided into 8 groups of 30 patients each. There were no statistically significant differences between the two groups in terms of gender, age, and disease duration (P>0.05), indicating comparability. Each patient took 54g of the prepared compressed candy daily, with the timing and frequency of administration based on personal preference. During the experiment, for ease of comparison, the dosage was uniformly divided into 3 doses of 3 tablets each time. Drug treatment was suspended during the experiment, and the improvement of gout symptoms was recorded after 45 consecutive days of continuous use.

[0061] Recovery: Symptoms disappear.

[0062] Improvement: Joint swelling has decreased and pain has subsided.

[0063] Ineffective: Symptoms did not improve at all.

[0064] Table 2. Statistical analysis of the therapeutic effects of each composition

[0065] serial number Total number of people Number of recovered patients Number of people who have improved Invalid number Overall effectiveness (%) Example 1 30 1 21 8 73.33 Example 2 30 2 21 7 76.67 Example 3 29 1 21 7 75.86 Comparison 1 30 0 11 19 36.67 Comparison 2 30 1 13 16 46.67 Comparison 3 30 0 13 17 43.33 Compare with 4 29 0 15 16 44.83 Compare with 5 30 1 14 15 50.00

[0066] Note: During the experiments of Example 3 and Control 4, one patient in each experiment withdrew from the experiment due to the development of other diseases requiring symptomatic treatment.

[0067] As shown in Table 2, the total effective rate of the Alpinia oxyphylla composition of the present invention for treating gout ranges from 73.33% to 76.67%, demonstrating a significant therapeutic effect on gout patients. In contrast, the highest total effective rate in the five control groups was 46.67%, significantly lower than that in the three example groups. These statistical results indicate that the Alpinia oxyphylla compressed tablets prepared in the three examples of the present invention can significantly improve the therapeutic effect on gout.

[0068] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A nootropic turmeric composition, characterized in that, The composition comprises the following components in parts by weight: Fructus Schisandrae 10-30 parts, Curcuma 5-15 parts, Millettia speciosa 15-25 parts, Poria cocos 5-10 parts, Pueraria lobata 15-25 parts, Lithocarpus litseifolius 15-25 parts, Portulaca oleracea 5-15 parts, Cassia obtusifolia 1-10 parts, black pepper 0.3-0.7 parts, and Taraxacum mongolicum 1-5 parts.

2. A cognitive turmeric composition as claimed in claim 1, wherein, The Fructus Schisandrae-Curcuma composition comprises the following components in parts by weight: Fructus Schisandrae 20 parts, Curcuma 10 parts, Millettia speciosa 20 parts, Poria cocos 10 parts, Pueraria lobata 20 parts, Lithocarpus litseifolius 20 parts, Portulaca oleracea 10 parts, Cassia obtusifolia 5 parts, black pepper 0.5 parts, and Taraxacum mongolicum 3 parts.

3. A method of preparing a brain-boosting turmeric composition as claimed in claim 1 or 2, wherein, The method comprises the following steps: (1) Fructus Schisandrae, Curcuma, Poria cocos, Lithocarpus litseifolius and Cassia obtusifolia are ground, and then boiled with water, and the filtrate is obtained; Pueraria lobata, Portulaca oleracea and Taraxacum mongolicum are cleaned, dried, and ground into powder; (2) black pepper, Millettia speciosa and ethanol extract are added to the filtrate, and then boiled, and the filtrate is obtained, which is dried and mixed with the powder to obtain the product.

4. The production method according to claim 3, wherein In step (1), Fructus Schisandrae, Curcuma, Poria cocos, Lithocarpus litseifolius and Cassia obtusifolia are ground through a 40-60 mesh sieve, and then boiled with water for 2-3 times, each time for 20-30 min; Pueraria lobata, Portulaca oleracea and Taraxacum mongolicum are ground through a 100-120 mesh sieve; in step (2), the boiling time is 10-20 min.

5. A food product containing the Fructus Schisandrae-Curcuma composition of claim 1 or 2.

6. The food product as described in claim 5, characterized in that, The food product is a candy, a cake and / or a biscuit.

7. Use of the Fructus Schisandrae-Curcuma composition of claim 1 or 2 or the food product of claim 6 in the preparation of a food product for inhibiting the activity of xanthine oxidase, treating gout and / or relieving the symptoms of gout.

8. A brain-boosting turmeric gummy, comprising: The Fructus Schisandrae-Curcuma composition described above, a sweetener.

9. The method of preparing compressed tabletted candies according to claim 8, characterized in that, The method comprises the following steps: (1) the Fructus Schisandrae-Curcuma composition is mixed with water, and heated and stirred; (2) after cooling, a sweetener is added, granulated, and tabletted to obtain the product.

10. The production method according to claim 9, wherein In step (1), the amount of water is 10-15% of the weight of the Fructus Schisandrae-Curcuma composition; the heating temperature is 90-100℃, and the stirring time is 1-2 min.