Herbal extract functional food capable of enhancing memory and preparation method of herbal extract functional food

Abstract

The invention relates to the field of health-care food, and discloses a memory-enhancing herbal extract functional food which comprises 15%-25% of passion flower extract, 10%-20% of valerian extract, 5%-15% of L-theanine, 2%-10% of phosphatidylserine, 1%-5% of vitamin B6, 0.5%-3% of calcium ions, 0.5%-3% of magnesium ions and 0.5%-2% of hemic acid. According to the invention, a plurality of components such as the passion flower extract, the valerian extract, the L-theanine, the phosphatidylserine and the like are accurately proportioned to form a compound formula for synergistically enhancing memory and cognitive functions. The multi-component combination not only shows a remarkable effect in the aspect of improving memory, but also can provide more comprehensive support in the aspect of overall cognitive function. Compared with common single-component functional food in the prior art, the multi-component functional food disclosed by the invention successfully overcomes the problems that the single-component functional food is limited in action effect and difficult to meet complex cognitive requirements through a multi-component synergistic effect, so that the overall effect of a memory enhancing product and the user experience are remarkably improved.

Description

Technical Field

[0001] The invention relates to the technical field of health food, in particular to a herbal extract functional food for enhancing memory and a preparation method thereof. Background Art

[0002] With the increasing social pressure and the accelerated pace of life, modern people pay more and more attention to enhancing memory and cognitive ability through diet and health products. Functional foods, as a natural means of promoting health, have become a key way to improve memory and enhance cognition. However, most functional foods on the market are based on a single ingredient or a simple combination. This design often leads to limited efficacy and makes it difficult to meet people's growing complex cognitive needs.

[0003] Traditional functional foods are usually based on a single plant extract or a single active ingredient, such as passionflower extract or valerian extract alone. Although these ingredients are beneficial to improving memory and relaxing nerves to a certain extent, their effects are limited by the limitations of a single ingredient. The efficacy of single-ingredient products is usually relatively single and cannot fully meet the needs of memory, attention, cognitive function and other aspects. Therefore, the user experience is often unsatisfactory and it is difficult to achieve long-term cognitive improvement effects.

[0004] In the field of functional foods, ensuring that the active ingredients can accurately reach the target organs (such as the brain) and fully exert their effects is a key issue. Although some products in the prior art have attempted to improve the absorption rate and stability of ingredients through certain carrier systems, these carrier systems often lack a targeted delivery mechanism, resulting in uneven distribution of ingredients in the body and inability to effectively cross the blood-brain barrier (BBB), thereby affecting their accumulation and effect in the brain. In addition, most traditional delivery systems are unable to control the release time and location of ingredients according to different stages of the digestive tract, which further weakens the efficacy of the product.

[0005] The preparation methods of traditional functional foods, such as direct mixing or simple tableting, are simple in process, but often result in poor stability and bioavailability of the ingredients. In the body, these active ingredients are easily damaged by the gastrointestinal environment, such as degradation by gastric acid and enzymes, resulting in insufficient concentrations in the blood to exert effective physiological effects. At the same time, these preparation forms usually do not have the function of controlled release, resulting in a short duration of action of the active ingredients in the body and a short effect. In addition, due to the simple process, traditional preparations are easily affected by factors such as environmental humidity and temperature, resulting in a short shelf life of the product and easy failure during storage and transportation.

[0006] Traditional functional foods are susceptible to problems such as deliquescence and deterioration during processing and storage. Especially in humid or high temperature environments, the active ingredients of the products may quickly become ineffective. This situation not only shortens the shelf life of the product, but also increases the cost and difficulty of storage and transportation, ultimately affecting consumers' experience and market promotion. Such preservation and practicality issues significantly limit the market application of functional foods and make it impossible to fully exert the efficacy and advantages of the products.

[0007] Therefore, the present invention provides a herbal extract functional food for enhancing memory and a preparation method thereof, aiming to solve the deficiencies of the prior art. Summary of the invention

[0008] In view of the shortcomings of the prior art, the present invention provides a memory-enhancing herbal extract functional food and a preparation method thereof, aiming to solve the problems of limited effect of existing single-ingredient functional foods, inaccurate targeted delivery, poor stability of active ingredients, and difficulty in product preservation.

[0009] To achieve the above objectives, the present invention is implemented through the following technical solutions: a herbal extract functional food for enhancing memory, comprising:

[0010] Composition ingredients and their effects:

[0011] Passionflower Extract (15%-25%):

[0012] Passionflower extract has been extensively studied and shown to have sedative and anxiolytic effects, which are very beneficial for improving sleep quality and reducing stress. Since stress and anxiety are major factors that affect memory, passionflower extract can indirectly help improve memory by reducing these negative effects.

[0013] By suppressing anxiety and improving sleep, passionflower extract effectively improves cognitive function, especially memory performance.

[0014] Valerian Extract (10%-20%):

[0015] Valerian extract has a calming and sleep-promoting effect, while also protecting the nervous system and relieving mental tension and anxiety, which helps improve brain efficiency and memory.

[0016] The effects of valerian extract in relieving stress and improving mood further support the optimization of memory and cognitive function, especially under stressful circumstances.

[0017] L-Theanine (5%-15%):

[0018] L-theanine is an amino acid naturally found in tea leaves that can directly act on the brain through the blood-brain barrier to promote the generation of alpha waves, thereby enhancing concentration and relaxation. This unique dual effect makes it outstanding in improving cognitive function and reducing anxiety.

[0019] L-theanine enhances concentration and learning by balancing the brain's arousal and relaxation states, while reducing stress-related cognitive decline.

[0020] Phosphatidylserine (2%-10%):

[0021] Phosphatidylserine is a phospholipid that is present in large quantities in cell membranes, especially nerve cell membranes, and is involved in signal transduction and neuroprotection. It is believed to enhance the function of nerve cells and promote memory and cognitive abilities.

[0022] Phosphatidylserine directly improves learning ability, memory retention, and cognitive processing speed by supporting healthy neuronal function and signaling.

[0023] Vitamin B6 (1%-5%):

[0024] Vitamin B6 plays a key role in the synthesis of neurotransmitters, especially in the production of chemicals such as dopamine and serotonin, which directly affect mood, sleep and memory.

[0025] Vitamin B6 supplementation ensures the balance of brain neurotransmitters, improves the functional state of the brain, and especially enhances the ability to process information during memory and learning.

[0026] Calcium ions (0.5%-3%):

[0027] Calcium ions play a vital role in neurotransmission and synaptic plasticity. They are the basic elements of neural signal transmission and are essential for learning and memory formation.

[0028] By supplementing calcium ions, the efficiency of signal transmission between neurons is enhanced, improving the brain's learning and memory abilities.

[0029] Magnesium ion (0.5%-3%):

[0030] Magnesium ions play an important role in maintaining the stability of the nervous system and regulating the excitability of neurons. Magnesium deficiency can lead to a decline in cognitive function and increased anxiety.

[0031] Magnesium ions help balance neuronal activity, reduce over-excitation of the brain, and thus improve cognitive function and memory.

[0032] Ascorbic acid (0.5%-2%):

[0033] Ascorbic acid (vitamin C) is a strong antioxidant that helps maintain brain health by neutralizing free radicals and protecting neurons from oxidative damage.

[0034] Through the antioxidant effect of ascorbic acid, neuronal damage is reduced, brain function is protected, and especially cognitive decline and memory loss are delayed.

[0035] Design and efficacy of targeted delivery systems:

[0036] Nanocarriers (liposomes or poly(lactic-co-glycolic acid)):

[0037] Nanocarriers can effectively cross the blood-brain barrier and increase the concentration and duration of drug action in the brain by encapsulating the active ingredients in nanoscale liposomes or PLGA particles.

[0038] The use of nanocarriers significantly improves the bioavailability and targeting of ingredients, ensuring that the active ingredients can act on the brain more directly and effectively, thereby enhancing cognitive effects.

[0039] Enzymatic Release System (Pepsin and Trypsin):

[0040] Enzymatic release systems utilize the action of specific enzymes in the gastrointestinal tract to control the release of active ingredients at different stages of digestion. This system ensures that the ingredients are released and absorbed at the most favorable time and place.

[0041] The enzymatic release system optimizes the release curve of the ingredients, avoids the ingredients being released too early or too late in the gastrointestinal tract, and ensures the optimal absorption efficiency of the ingredients in the human body.

[0042] Transferrin receptor targeting peptides:

[0043] By attaching transferrin receptor targeting peptides to the surface of nanocarriers, precise targeted delivery to the brain can be achieved. This technology uses the brain's iron uptake mechanism to bind the carrier to brain cells and increase the accumulation of drugs in the brain.

[0044] The application of transferrin receptor targeting peptides enhances the targeting of the drug, allowing more active ingredients to be concentrated in the brain area, significantly improving the product's effectiveness in improving cognitive function.

[0045] The addition of multiple amino acids and their effects:

[0046] L-Arginine (1%-3%):

[0047] L-arginine is a precursor of nitric oxide (NO), which is an important neurotransmitter that can promote cerebral blood flow and enhance the metabolism and function of brain cells.

[0048] By supplementing with L-arginine, the blood supply and metabolic capacity of the brain are enhanced, thereby improving cognitive function and memory.

[0049] L-Glutamic acid (0.5%-2%):

[0050] L-Glutamate is the major excitatory neurotransmitter and plays a central role in synaptic plasticity and learning and memory processes.

[0051] L-glutamate supplementation improves the efficiency of neurotransmission and enhances the effects of learning and memory.

[0052] Taurine (0.5%-2%):

[0053] Taurine plays a role in protecting neurons, regulating the release of neurotransmitters and maintaining intracellular calcium balance in the brain, and has a neuroprotective effect.

[0054] The addition of taurine further protects neurons and improves the functional state of the brain, especially in cognitive function and memory.

[0055] Optimization of preparation method and its advantages:

[0056] Extraction method (step S1):

[0057] Water extraction or alcohol extraction (70%-90% ethanol) is used to extract the effective components of passionflower and valerian within a temperature range of 40-60° C., which can ensure the extraction efficiency while retaining the stability of the plant active components to the maximum extent.

[0058] This extraction method effectively improves the purity and activity of the extract, ensuring the high quality and stability of the active ingredients in the final product.

[0059] Mixing and homogenization (step S2):

[0060] The extract was mixed with other ingredients and homogenized by sonication (frequency 20-40 kHz, time 5-15 min) to ensure uniform distribution of the ingredients.

[0061] Homogenization enhances the uniformity of ingredients, avoids the impact of uneven distribution on product stability and efficacy, and ensures the effectiveness of each dose of product.

[0062] Nano-encapsulation technology (step S3):

[0063] The mixture is encapsulated in liposomes or PLGA nanoparticles through nanotechnology, and the particle size is controlled between 100-200 nanometers, which can effectively improve the bioavailability of the ingredients and the ability to cross the blood-brain barrier.

[0064] Nano-encapsulation technology greatly improves the absorption rate of active ingredients and their accumulation in the brain, enhancing the actual effectiveness of the product.

[0065] Spray drying or freeze drying technology (step S4):

[0066] The encapsulated mixture is treated by spray drying or freeze drying technology. In spray drying, the feed temperature is controlled at 120-150°C and the discharge temperature is controlled at 50-80°C; in freeze drying, the temperature is controlled at -40°C to -20°C and the drying time is 24-48 hours. These technologies can make the product into powder or granule form, which is convenient for preparation into capsules, tablets or oral liquids.

[0067] Drying technology ensures the stability and easy storage of the product, while retaining the activity of the active ingredients, extending the shelf life of the product and enhancing the consumer experience.

[0068] Through these optimized designs and technical means, the memory-enhancing herbal extract functional food of the present invention has achieved significant improvements in effect, stability and user experience, and has broad application prospects.

[0069] The present invention provides a herbal extract functional food for enhancing memory and a preparation method thereof. It has the following beneficial effects:

[0070] 1. The present invention forms a composite formula that synergistically enhances memory and cognitive function by using a precise ratio of passionflower extract, valerian extract, L-theanine, phosphatidylserine and other ingredients. This multi-ingredient combination not only shows a significant effect in improving memory, but also can provide more comprehensive support for overall cognitive function. Compared with the common single-ingredient functional foods in the prior art, the present invention successfully overcomes the problem of limited effect of a single ingredient and difficulty in meeting complex cognitive needs through the synergistic effect of multiple ingredients, thereby significantly improving the overall effect and user experience of memory enhancement products.

[0071] 2. The present invention further combines the innovative design of the targeted delivery system, including nanocarriers, enzymatic release systems and brain-targeted ligands, thereby achieving precise delivery and controlled release of active ingredients. This technical solution can not only ensure that the active ingredients can accurately reach specific areas of the brain, but also gradually release the active ingredients according to the needs of different stages of the digestive tract to ensure that they work at the optimal time and location. Compared with traditional technologies with uneven ingredient distribution and poor targeting, the present invention significantly improves the ability of active ingredients to cross the blood-brain barrier by using nanocarriers, especially liposomes or polylactic-co-glycolic acid (PLGA) nanoparticles, solving the problem that the active ingredients in the prior art are difficult to accumulate and work in the brain, and further improves the effectiveness and safety of the product.

[0072] 3. In terms of preparation method, the present invention uses advanced nanotechnology to encapsulate the active ingredients in nanocarriers, and accurately controls the particle size between 100-200 nanometers, thereby greatly improving the bioavailability and stability of the active ingredients. Nanoparticles can better resist the damage of the external environment in the body, making the active ingredients more stable and continuously released in the blood circulation. Compared with the problems of easy degradation and low absorption efficiency of active ingredients in traditional preparations, the nano-encapsulation technology of the present invention effectively solves these problems, greatly improves the absorption rate and bioavailability of active ingredients in the body, thereby ensuring the high efficiency of the product.

[0073] 4. The present invention adopts spray drying or freeze drying technology to make the encapsulated nano-mixture into a stable powder or granular form, which not only improves the storage stability of the product, but also greatly facilitates the transportation and carrying of the product. Drying technology can effectively avoid the deterioration of the product in a humid environment, so that the functional food can maintain its stability and effectiveness even under long-term storage or different environmental conditions. Compared with the shortcomings of the prior art that the product is susceptible to moisture and difficult to preserve, the preparation method of the present invention significantly improves the shelf life and practicality of the product, providing a more competitive solution for market application. BRIEF DESCRIPTION OF THE DRAWINGS

[0074] Figure 1 Flow chart of the method for preparing herbal extract functional food for enhancing memory. DETAILED DESCRIPTION

[0075] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0076] Example:

[0077] Please refer to the attached Figure 1 :

[0078] Example 1: Preparation of herbal extract functional food for enhancing memory

[0079] 1. Raw material ratio:

[0080] Passionflower Extract: 20%

[0081] Valerian extract: 15%

[0082] L-Theanine: 10%

[0083] Phosphatidylserine: 5%

[0084] Vitamin B6: 3%

[0085] Calcium ions: 2%

[0086] Magnesium ion: 2%

[0087] Ascorbic acid: 1%

[0088] 2. Preparation steps:

[0089] Extraction steps:

[0090] Passiflora and valerian were respectively subjected to alcohol extraction, the alcohol concentration was 80% ethanol, the extraction temperature was controlled at 50°C, and the extraction time was 60 minutes. The extracts were concentrated by vacuum and then used for later use.

[0091] Mixing steps:

[0092] The extracts of passionflower and valerian are mixed with L-theanine, phosphatidylserine, vitamin B6, calcium ions, magnesium ions and ascorbic acid according to a proportion.

[0093] The mixture was treated with ultrasound at a frequency of 30 kHz for 10 minutes to enhance homogenization.

[0094] Nano-encapsulation steps:

[0095] The mixture is encapsulated in liposomes using nanotechnology. The main component of the liposomes is phosphatidylcholine, and the liposome content accounts for 70% of the total mass of the mixture. The size of the nanoparticles is controlled at 150 nanometers.

[0096] Drying steps:

[0097] The coated nano-mixture was treated by spray drying, with the feed temperature controlled at 130°C and the discharge temperature controlled at 60°C to obtain a stable powder form.

[0098] Summary of the embodiment: This embodiment combines a variety of plant extracts and functional ingredients, and uses nanotechnology to improve the bioavailability and absorption effect of the product to prepare a food that enhances memory function. The product has significant effects on memory enhancement and cognitive function improvement, and is suitable for daily health care and cognitive support for specific populations.

[0099] Example 2: Memory-enhancing functional food containing a targeted delivery system

[0100] 1. Raw material ratio:

[0101] Passionflower Extract: 18%

[0102] Valerian extract: 12%

[0103] L-Theanine: 8%

[0104] Phosphatidylserine: 6%

[0105] Vitamin B6: 4%

[0106] Calcium ion: 1%

[0107] Magnesium ion: 1%

[0108] Ascorbic acid: 1.5%

[0109] L-Arginine: 2%

[0110] L-Glutamic acid: 1.5%

[0111] Taurine: 1%

[0112] 2. Preparation steps:

[0113] Extraction steps:

[0114] The active ingredients were extracted from passionflower and valerian by water extraction at 50°C for 60 minutes. The extracts were filtered and concentrated for later use.

[0115] Mixing steps:

[0116] The extract is blended with L-theanine, phosphatidylserine, vitamin B6, calcium ions, magnesium ions, ascorbic acid, L-arginine, L-glutamic acid, and taurine.

[0117] Use stirring and homogenizing to ensure even distribution of ingredients.

[0118] Nano-encapsulation steps:

[0119] PLGA nanoparticles were used as carriers to encapsulate the mixture, the emulsifier was polyethylene glycol, the mass ratio of PEG to PLGA was 1:8, and the size of the nanoparticles was controlled at 100 nanometers.

[0120] Targeted delivery system assembly:

[0121] Transferrin receptor targeting peptides were attached to the nanoparticle surface by chemical modification to achieve brain targeting.

[0122] Freeze drying steps:

[0123] The nanoparticle mixture was freeze-dried at a freezing temperature of -30°C for 36 hours to obtain a powder form.

[0124] Summary of the Example: This example introduces a targeted delivery system, which significantly improves the accumulation and effect of the active ingredients in the brain through the combination of nanotechnology and targeted ligands. Compared with Example 1, this product performs better in targeted delivery and brain function improvement, and is particularly suitable for user groups who need precise cognitive enhancement.

[0125] Example 3: Preparation of functional food with high stability

[0126] 1. Raw material ratio:

[0127] Passionflower Extract: 15%

[0128] Valerian extract: 10%

[0129] L-Theanine: 7%

[0130] Phosphatidylserine: 5%

[0131] Vitamin B6: 4%

[0132] Calcium ions: 2%

[0133] Magnesium ion: 2%

[0134] Ascorbic acid: 1.5%

[0135] 2. Preparation steps:

[0136] Extraction steps:

[0137] Alcohol extraction was performed from passionflower and valerian, the concentration of the alcohol was 70% ethanol, the extraction temperature was 40°C, and the extraction time was 90 minutes. The extract was concentrated and filtered for later use.

[0138] Mixing steps:

[0139] The extract is uniformly mixed with L-theanine, phosphatidylserine, vitamin B6, calcium ions, magnesium ions and ascorbic acid.

[0140] Nano-encapsulation steps:

[0141] The mixture is encapsulated by liposomes with phosphatidylcholine as the main component, the liposome content accounts for 80% of the total mass of the mixture, and the size of the nanoparticles is 120 nanometers.

[0142] Freeze drying steps:

[0143] The mixture was freeze-dried at -40°C for 48 hours to obtain a granular form.

[0144] Summary of the embodiment: This embodiment improves the environmental stability and long-term storage performance of the product by optimizing the freeze-drying process. Compared with Embodiment 1 and Embodiment 2, this product exhibits better stability in a high temperature and high humidity environment and is suitable for occasions requiring long-term storage and transportation.

[0145] Example 4: Preparation of multi-amino acid enhanced functional food

[0146] 1. Raw material ratio:

[0147] Passionflower Extract: 17%

[0148] Valerian extract: 12%

[0149] L-Theanine: 8%

[0150] Phosphatidylserine: 6%

[0151] Vitamin B6: 4%

[0152] Calcium ions: 2%

[0153] Magnesium ion: 2%

[0154] Ascorbic acid: 1.5%

[0155] L-Arginine: 2.5%

[0156] L-Glutamic acid: 1.5%

[0157] Taurine: 1.5%

[0158] 2. Preparation steps:

[0159] Extraction steps:

[0160] The effective components were extracted from passionflower and valerian by water extraction, the extraction temperature was controlled at 50°C, and the extraction time was 45 minutes. The extract was filtered and concentrated for later use.

[0161] Mixing steps:

[0162] The extract is thoroughly mixed with L-theanine, phosphatidylserine, vitamin B6, calcium ions, magnesium ions, ascorbic acid, L-arginine, L-glutamic acid and taurine.

[0163] Nano-encapsulation steps:

[0164] The mixture was encapsulated using PLGA nanoparticles, the emulsifier was polyethylene glycol, the mass ratio of PEG to PLGA was 1:7, and the size of the nanoparticles was controlled at 120 nanometers.

[0165] Spray drying steps:

[0166] The coated mixture was spray dried, the feed temperature was controlled at 140°C, and the discharge temperature was controlled at 65°C to obtain a powder form.

[0167] Summary of the embodiment: This embodiment further enhances memory and cognitive function by introducing multiple amino acid components, and is particularly suitable for user groups that need multi-faceted cognitive support. Compared with embodiment 1, the product of this embodiment is more comprehensive in improving memory and cognitive function.

[0168] Example 5: Rapid release memory enhancing functional food

[0169] 1. Raw material ratio:

[0170] Passionflower Extract: 20%

[0171] Valerian extract: 15%

[0172] L-Theanine: 10%

[0173] Phosphatidylserine: 5%

[0174] Vitamin B6: 3%

[0175] Calcium ions: 2%

[0176] Magnesium ion: 2%

[0177] Ascorbic acid: 1%

[0178] L-Arginine: 1.5%

[0179] Taurine: 1.5%

[0180] 2. Preparation steps:

[0181] Extraction steps:

[0182] Alcohol extraction was performed from passionflower and valerian using 90% ethanol at 45°C for 40 minutes. The extract was concentrated and filtered for later use.

[0183] Mixing steps:

[0184] The extract is thoroughly mixed with L-theanine, phosphatidylserine, vitamin B6, calcium ions, magnesium ions, ascorbic acid, L-arginine and taurine.

[0185] Nano-encapsulation steps:

[0186] The mixture is encapsulated by phosphatidylcholine liposomes, the liposome content accounts for 75% of the total mass of the mixture, and the size of the nanoparticles is controlled at 110 nanometers.

[0187] Quick Release System Design:

[0188] A thin film that is easily soluble in gastric acid is wrapped on the surface of the nanoparticles, allowing the active ingredients to be quickly released in the stomach.

[0189] Freeze drying steps:

[0190] The product was freeze-dried at -35°C for 30 hours to obtain a powder.

[0191] Summary of the embodiment: This embodiment designs a rapid release system that can quickly release active ingredients in a short period of time, which is particularly suitable for occasions where rapid cognitive improvement is required. Compared with embodiment 1 and embodiment 4, this product is more prominent in the rapid effect, and is suitable for users who temporarily need to improve memory.

[0192] Comparative experiment:

[0193] Experiment 1: Effect comparison experiment

[0194] Experimental process:

[0195] Sample preparation:

[0196] Example 1 Sample: According to the preparation method of Example 1, nano-encapsulated food with various ingredient ratios was prepared into powder form.

[0197] Example 4 Sample: According to the preparation method of Example 4, amino acid components are added and nanotechnology is used to encapsulate and prepare the sample into powder form.

[0198] Prior art samples: using single-ingredient functional foods based on passionflower extract and valerian extract commonly found on the market, without containing multi-ingredient combinations and nanotechnology, and using simple mixing and tableting processes.

[0199] Experimental design:

[0200] Thirty healthy volunteers aged between 20 and 40 were selected and randomly divided into three groups, each with 10 people. The first group took the product of Example 1, the second group took the product of Example 4, and the third group took the prior art product.

[0201] The volunteers took the same dose of the product daily for 4 weeks.

[0202] At the end of weeks 1 and 4, improvements in memory and cognitive function were assessed using standardized cognitive tests (eg, the Wechsler Memory Scale).

[0203] Test method:

[0204] Memory tests include assessments of short-term memory, long-term memory, and working memory.

[0205] Cognitive function tests cover attention, reaction speed, and problem-solving abilities.

[0206] Comparison results:

[0207] Sample No. Memory improvement effect (%) Cognitive function improvement effect (%) Example 1 45 40 Example 4 55 50 Prior art 25 20

[0208] Result analysis:

[0209] Example 1 vs. prior art: The memory and cognitive function improvement effects of Example 1 are significantly better than those of prior art. This is mainly due to the synergistic effect of multiple herbal extracts and the nanotechnology encapsulation that improves the bioavailability of the ingredients, allowing the active ingredients to work more stably and persistently in the body. The prior art is based on only a single ingredient and cannot provide such comprehensive support.

[0210] Example 4 vs. Example 1: Example 4 showed more significant effects in improving memory and cognitive function. This is due to the addition of amino acid ingredients, such as L-arginine and L-glutamic acid, which play a key role in enhancing brain nerve conduction function and improving mental concentration. In comparison, although Example 1 has significant effects, it is not as good as Example 4 in improving multiple cognitive functions.

[0211] Experiment 2: Comparison of targeted delivery accuracy

[0212] Experimental process:

[0213] Sample preparation:

[0214] Example 2 Sample: According to the preparation method of Example 2, PLGA nanoparticles are used and transferrin receptor targeting peptide is added to form a nanoparticle food with targeting.

[0215] Prior art samples: functional foods prepared using conventional carrier systems (such as ordinary liposomes) without brain-targeting ligands and using simple mixing processes.

[0216] Experimental design:

[0217] 20 adult mice were used and randomly divided into two groups, each with 10 mice. One group was injected with the sample of Example 2, and the other group was injected with the prior art sample.

[0218] Each mouse was injected with the same dose of sample, and the mice were killed 6 hours after injection, and the brain tissues were removed for analysis.

[0219] Test method:

[0220] Radioactive labeling technology is used to label the active ingredients in the sample.

[0221] The accumulation of active ingredients in the brain was measured by radioactivity counting, and their efficiency in penetrating the blood-brain barrier was calculated.

[0222] Comparison results:

[0223] Sample No. Accumulation of active ingredients in the brain (μg / g) Blood-brain barrier penetration rate (%) Example 2 35 70 Prior art 15 30

[0224] Result analysis:

[0225] Example 2 vs. prior art: The accumulation of active ingredients in the brain and the penetration rate of the blood-brain barrier in the sample of Example 2 are significantly higher than those in the prior art. This is because Example 2 introduces brain-targeted ligands (such as transferrin receptor targeting peptides), which can effectively recognize and bind to receptors on the surface of brain cells, thereby improving the concentration and effect of active ingredients in the brain. The common carrier system of the prior art lacks a targeted delivery mechanism, resulting in the active ingredients being widely distributed throughout the body, but with limited accumulation in the brain.

[0226] Experiment 3: Comparative experiment on the stability of active ingredients

[0227] Experimental process:

[0228] Sample preparation:

[0229] Example 3 Sample: A functional food prepared according to the preparation method of Example 3 using nano-encapsulation technology and freeze-drying technology.

[0230] Prior art samples: functional foods prepared using conventional mixing and tableting processes without nano-encapsulation and special drying technology.

[0231] Experimental design:

[0232] The samples were stored in the following two environments:

[0233] High temperature and high humidity environment (temperature 30°C, humidity 70%).

[0234] Normal temperature and humidity environment (temperature 25°C, humidity 50%).

[0235] Samples were taken after 30 days and 60 days to determine the retention rate of active ingredients (such as L-theanine, phosphatidylserine, etc.) therein.

[0236] Test method:

[0237] The content of active ingredients in the samples was determined by high performance liquid chromatography (HPLC) and its retention rate was calculated.

[0238] Comparison results:

[0239] Sample No. Active ingredient retention rate after 30 days (%) Active ingredient retention rate after 60 days (%) Example 3 95 90 Prior art 70 50

[0240] Result analysis:

[0241] Example 3 vs. prior art: The active ingredient retention rate of Example 3 in a high temperature and high humidity environment is significantly higher than that of the prior art. This is due to the nano-encapsulation technology and freeze-drying technology used in Example 3, which can effectively protect the active ingredients from the influence of the external environment and improve their stability during storage. The simple mixing and tableting process of the prior art cannot provide sufficient protection, resulting in the gradual degradation of the active ingredients during storage.

[0242] Experiment 4: Product preservation comparison experiment

[0243] Experimental process:

[0244] Sample preparation:

[0245] Example 3 Sample: The product of Example 3 is used to prepare a functional food using nano-encapsulation and freeze-drying technology.

[0246] Prior art samples: functional foods prepared using conventional mixing and tableting processes.

[0247] Experimental design:

[0248] The samples were stored in the following two environments:

[0249] High temperature and high humidity environment (temperature 30°C, humidity 70%).

[0250] Normal temperature and humidity environment (temperature 25°C, humidity 50%).

[0251] After 30 and 60 days, the samples were inspected for appearance, color, and odor, and the active ingredient content was determined by HPLC.

[0252] Test method:

[0253] Inspect samples for changes in appearance, including discoloration, clumping, and deliquescence.

[0254] The content of active ingredients was determined by HPLC and the preservation rate was calculated.

[0255] Comparison results:

[0256] Sample No. Storage rate after 30 days (%) Storage rate after 60 days (%) Example 3 98 95 Prior art 75 60

[0257] Result analysis:

[0258] Example 3 vs. prior art: The preservation degree of Example 3 in a high temperature and high humidity environment is significantly better than that of the prior art product. Nano-encapsulation technology not only improves the stability of the active ingredients, but also enhances the product's tolerance to changes in environmental conditions. In addition, freeze-drying technology reduces the moisture content in the product, further improving its preservation performance. In contrast, the prior art product is prone to deliquescence and deterioration in a high temperature and high humidity environment, resulting in rapid degradation of the active ingredients and a significant decrease in preservation degree.

[0259] Experiment 5: Quick release effect comparison experiment

[0260] Experimental process:

[0261] Sample preparation:

[0262] Example 5 Sample: A functional food prepared according to the method of Example 5 with a quick-release design.

[0263] Prior art sample: functional food prepared using ordinary tableting process without quick release design.

[0264] Experimental design:

[0265] 20 volunteers were selected and randomly divided into two groups, each with 10 people. The first group took the product of Example 5, and the second group took the product of the prior art.

[0266] The volunteers took the same dose of samples on an empty stomach and underwent cognitive response tests 30 minutes and 1 hour after taking them.

[0267] Test method:

[0268] A computerized cognitive response test system was used to assess volunteers' reaction speed, memory, attention and other indicators.

[0269] Comparison results:

[0270] Result analysis:

[0271]

[0272] Example 5 vs. prior art: The rapid release design of Example 5 significantly improves the efficacy of the product in a short period of time, and shows a significant memory improvement effect within 30 minutes after taking it. This is because the product design allows the active ingredients to be quickly released in the stomach and quickly enter the blood circulation, thereby reaching a high-efficiency concentration in a relatively short period of time. However, the prior art product has no rapid release design, and the ingredients are released slowly, resulting in an insignificant cognitive improvement effect in a short period of time.

[0273] In summary, through five comparative experiments, the memory-enhancing functional food of the present invention is significantly superior to the prior art products in key indicators such as effect improvement, targeted delivery accuracy, active ingredient stability and product preservation. The results and analysis of each experiment show that the present invention has successfully solved many deficiencies in the prior art through nanotechnology, multi-component synergy, targeted delivery system and advanced drying process, and greatly improved the effectiveness, safety and practicality of the product. These innovations not only make the products of the present invention have significant advantages in market competition, but also provide consumers with more reliable and efficient solutions for memory and cognitive function enhancement.

[0274] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A herbal extract functional food for enhancing memory, characterized in that: A composition comprising: Passionflower extract 15%-25%; Valerian extract 10%-20%; L-theanine 5%-15%; Phosphatidylserine 2%-10%; Vitamin B6 1%-5%; Calcium ion 0.5%-3%; Magnesium ion 0.5%-3%; Ascorbic acid 0.5%-2%.

2. The herbal extract functional food for enhancing memory according to claim 1, characterized in that: Further comprising one or more targeted delivery systems, the targeted delivery system comprising a nanocarrier, an enzymatic release system and a ligand associated with brain targeting, wherein, The nanocarrier is a liposome or a poly(lactic-co-glycolic acid) copolymer; The enzymatic release system controls the release of active ingredients at different digestive stages through the action of specific enzymes in the gastrointestinal tract, and the specific enzymes in the gastrointestinal tract include pepsin and trypsin; The ligand is a transferrin receptor targeting peptide connected to the surface of the nanocarrier by chemical modification, and is used to enhance the targeted accumulation of the components in the brain.

3. The herbal extract functional food for enhancing memory according to claim 1, characterized in that: The functional food further comprises a variety of amino acid ingredients to enhance memory and cognitive function, including: L-arginine 1%-3%; L-glutamic acid 0.5%-2%; Taurine 0.5%-2%.

4. The method for preparing the memory-enhancing herbal extract functional food according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1, extracting active ingredients from passionflower and valerian, the extraction method is water extraction or alcohol extraction, the extraction temperature is controlled at 40-60°C, and the extraction time is 30-90 minutes; S2, mixing the extract with L-theanine, phosphatidylserine, vitamin B6, calcium ions, magnesium ions and ascorbic acid, and stirring and homogenizing the mixture to ensure uniform distribution of the ingredients; S3, encapsulating the mixture in a nanocarrier by nanotechnology to enhance its ability to cross the blood-brain barrier, wherein the nanocarrier is a liposome or PLGA nanoparticle, and the particle size is controlled between 100-200 nanometers; S4. The encapsulated mixture is made into powder or granule form by spray drying or freeze drying technology to facilitate the preparation of capsules, tablets or oral solutions.

5. The method for preparing the memory-enhancing herbal extract functional food according to claim 4, characterized in that: In the step S1, the extraction method is alcohol extraction, the concentration of alcohol is 70%-90% ethanol, and the extraction time is 60-70 minutes.

6. The method for preparing the herbal extract functional food for enhancing memory according to claim 4, characterized in that: In the step S2, the mixture is subjected to ultrasonic treatment to enhance homogenization effect, the ultrasonic frequency is 20-40 kHz, and the treatment time is 5-15 minutes.

7. The method for preparing the herbal extract functional food for enhancing memory according to claim 4, characterized in that: In the step S3, the main component of the liposome in the nanocarrier is phosphatidylcholine, and its content accounts for 50%-80% of the total mass of the liposome.

8. The method for preparing the herbal extract functional food for enhancing memory according to claim 4, characterized in that: In the step S3, the emulsifier of the PLGA nanoparticles is polyethylene glycol, and the mass ratio of the polyethylene glycol to PLGA is 1:10-1:

5.

9. The method for preparing the herbal extract functional food for enhancing memory according to claim 4, characterized in that: In the step S4, the feed temperature of the spray drying is controlled at 120-150°C, and the discharge temperature is controlled at 50-80°C.

10. The method for preparing the herbal extract functional food for enhancing memory according to claim 4, characterized in that: In step S4, the freeze-drying temperature is -40°C to -20°C, and the drying time is 24-48 hours.

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