Brain-strengthening and intelligence-developing functional health-care food

Abstract

The invention relates to the technical field of health-care functional foods, in particular to a brain-strengthening and intelligence-developing functional health-care food. The functional health-care food provided by the invention comprises the following raw materials: Chinese angelica, turmeric, rhizoma polygonati, kudzuvine root, hawthorn, red yeast rice, medlar and the like. The raw materials are mainly selected from medicinal and edible food materials and part of common nutritional food materials which are all natural plant raw materials. The applicant deeply studies the characteristics of the raw materials, and carries out comprehensive and systematic in-vivo and in-vitro experimental verification by screening and blending various food raw materials and according to the product for preventing and improving symptoms such as mobility disorder, cognitive disorder or lapse of memory which are accompanied after cerebral arterial thrombosis. Finally, the raw material optimized variety composition, the most effective component proportion and the processing technology are determined, the accompanying symptoms of cerebral injury caused by stroke can be effectively improved, oxidative injury can be reduced, and toxic and side effects are avoided.

Description

Technical Field

[0001] The present invention relates to the technical field of functional health foods, and in particular, to a functional health food for enhancing brain health and intelligence. Background Art

[0002] Ischemic stroke refers to the general term for necrosis of brain tissue caused by stenosis or occlusion of the cerebral blood supply artery and insufficient cerebral blood supply. It is called "stroke" in traditional Chinese medicine and is characterized by high incidence, high disability rate, high recurrence rate, high mortality rate, etc. After the onset of the disease, patients often have symptoms such as limb paralysis, sensory disturbance, cognitive impairment, memory decline, etc. Especially for the elderly population, the older they are and the more severe the underlying diseases such as hypertension and coronary heart disease are, the higher the probability of ischemic stroke. With the rapid development of society and economy, the living conditions and medical conditions are constantly improving, the aging process is accelerating, and the elderly population is gradually growing. As one of the high-incidence diseases among the elderly population, ischemic stroke poses an increasing threat to the physical and mental health of patients. Experts at home and abroad have deeply studied the pathogenesis of ischemic stroke and now believe that the occurrence of ischemic stroke is closely related to energy metabolism disorders, excitatory amino acid toxicity, oxygen free radical damage, calcium ion overload, inflammatory reactions, apoptosis, hemorheology, etc.

[0003] At present, there are few product types for the prognosis of ischemic stroke, the drug treatment effect is not ideal, and the drug treatment has a certain incidence of adverse reactions, and long-term use will also produce certain toxic and side effects; for health foods for cardiovascular and cerebrovascular diseases, they are mainly natto red yeast rice capsule products, and the main components are natto and red yeast rice, and the components are relatively single and cannot achieve the purpose of nutritional balance. Therefore, there is currently a lack of a safe and effective pure natural plant-derived product on the market that can not only improve the symptoms such as movement disorders, cognitive impairment or memory decline that occur after ischemic stroke, but has no adverse side effects, and at the same time can meet the human body's demand for nutrients.

[0004] In recent years, with the general improvement of people's living standards, the gradual popularization of diet hygiene and nutrition knowledge, and the increasing awareness of public health, the concepts of "big health" and "food therapy" have been recognized by more and more people. In Western countries, some people have proposed to use "the kitchen instead of the pharmacy" and "food instead of medicine". The traditional Chinese "theory of homology of medicine and food" is a reflection of the food health care thought, which includes the food therapy, health care and medicinal diet in traditional Chinese medicine. It can be seen that improving human health through food therapy is a generally accepted and respected way.

[0005] In the face of the increasing number of stroke patients in my country, based on the concept of holistic health, and from the perspective of "medicine and food sharing the same origin," a safe and effective product made from pure natural plants can be developed that can improve symptoms such as motor impairment, cognitive impairment, or memory decline that accompany ischemic stroke, without adverse side effects, and at the same time meet the body's nutritional needs. This product has certain market value. Summary of the Invention

[0006] The purpose of this invention is to overcome the technical problems in the prior art and provide a functional health food that improves brain function and intelligence, containing angelica, turmeric, polygonatum, kudzu root, hawthorn, red yeast rice, and wolfberry.

[0007] Preferably, the functional health food contains the following ingredients in parts by weight: 10-20 parts Angelica sinensis, 10-20 parts Curcuma longa, 5-15 parts Polygonatum sibiricum, 5-15 parts Pueraria lobata, 5-15 parts Hawthorn, 1-10 parts Red yeast rice, and 1-10 parts Lycium barbarum.

[0008] Preferably, the functional health food contains the following ingredients in parts by weight: 13 parts Angelica sinensis, 13 parts Curcuma longa, 8 parts Polygonatum sibiricum, 8 parts Pueraria lobata, 8 parts Hawthorn, 5 parts Red Yeast Rice, and 5 parts Lycium barbarum.

[0009] Preferably, the functional health food also contains sea buckthorn, gardenia, nutmeg, alpinia oxyphylla, licorice, peach kernel, tea, and jujube kernel.

[0010] Preferably, the functional health food contains the following ingredients in parts by weight: 10-20 parts Angelica sinensis, 10-20 parts Curcuma longa, 5-15 parts Polygonatum sibiricum, 5-15 parts Pueraria lobata, 5-15 parts Crataegus pinnatifida, 1-10 parts Red yeast rice, 1-10 parts Lycium barbarum, 1-10 parts Hippophae rhamnoides, 1-10 parts Gardenia jasminoides, 1-10 parts Nutmeg, 1-10 parts Alpinia oxyphylla, 1-10 parts Glycyrrhiza uralensis, 1-10 parts Prunus persica, 1-10 parts Tea, and 1-10 parts Ziziphus jujuba var. spinosa.

[0011] Preferably, the functional health food contains the following ingredients in parts by weight: 13 parts Angelica sinensis, 13 parts Curcuma longa, 8 parts Polygonatum sibiricum, 8 parts Pueraria lobata, 8 parts Hawthorn, 5 parts Red yeast rice, 5 parts Lycium barbarum, 5 parts Hippophae rhamnoides, 5 parts Gardenia jasminoides, 5 parts Nutmeg, 5 parts Alpinia oxyphylla, 5 parts Glycyrrhiza uralensis, 5 parts Prunus persica, 5 parts Tea, and 5 parts Ziziphus jujuba var. spinosa.

[0012] The present invention also provides a method for preparing the composition, comprising the following steps:

[0013] Step 1: Sorting, cleaning, and coarsely crushing the above raw materials;

[0014] Step 2: Cook the above ingredients, weigh and mix them according to the proportions;

[0015] Step 3: Grind the above-mentioned mixed raw materials into ultrafine powder, sieve, and bag to obtain the product of this invention.

[0016] In step two of the above preparation method, the cooking process can be carried out by low-temperature microwave cooking (80-120℃, 10-30 minutes), low-temperature baking (60-120℃, 10-30 minutes), or stir-frying (120-150℃, 10-20 minutes).

[0017] The raw materials of this invention are mainly derived from food ingredients listed in the "Food and Medicine Homologous" catalogue, as well as some common food ingredients. All raw materials in this invention are natural plant-based, and strict quality control is applied during the selection process, ensuring they are purely natural, free of chemical additives, and preserving the effective components of each food to the greatest extent possible. Furthermore, through research on the characteristics of each raw material, screening and blending of various food ingredients, and verification through in vivo experiments, the raw materials, appropriate component ratios, and processing techniques of this invention were ultimately determined. This invention can effectively improve post-stroke behavioral disorders and reduce oxidative damage, with no toxic side effects, making it suitable for long-term consumption. Attached Figure Description

[0018] Figure 1 Example 2: Improved Behavioral Scoring

[0019] Figure 2 Example 2: MDA content in brain tissue

[0020] Figure 3 Example 4: Water Maze Experiment Test (Distance in Quadrant III, Time in Quadrant III)

[0021] Figure 4 Example 4: Water Maze Experiment Test (Number of Platform Crossings)

[0022] Figure 5 Example 4: MDA content in serum

[0023] Figure 6 Example 4: MDA content in brain tissue homogenate supernatant

[0024] Figure 7 Example 4: SOD content in brain tissue homogenate supernatant

[0025] Figure 8 Example 4: Results of HE staining of colon

[0026] Figure 9 Example 4: Liver HE staining results

[0027] Figure 10 Example 4: Kidney HE staining results Detailed Implementation

[0028] Example 1: Preparation of Functional Health Food

[0029] Preparation Example (1)

[0030] Step 1: Select 13 parts Angelica sinensis, 13 parts Curcuma longa, 8 parts Polygonatum sibiricum, 8 parts Pueraria lobata, 8 parts Hawthorn, 5 parts Red Yeast Rice, and 5 parts Goji berries from the market. Pick, air-wash, and coarsely crush to about 5mm in diameter.

[0031] Step 2: Microwave the above ingredients at 100°C for 30 minutes, weigh and mix them according to the proportions;

[0032] Step 3: Grind the above mixed raw materials into ultrafine powder, sieve, and bag them to obtain the final product.

[0033] Preparation Example (2)

[0034] Step 1: Select 10 parts Angelica sinensis, 20 parts Curcuma longa, 5 parts Polygonatum sibiricum, 15 parts Pueraria lobata, 5 parts Hawthorn, 10 parts Red Yeast Rice, and 1 part Goji berry from the market. Pick, air-wash, and coarsely crush to about 5mm in diameter.

[0035] Step 2: Microwave the above ingredients at 120°C for 10 minutes, then weigh and mix them according to the specified ratio.

[0036] Step 3: Grind the above mixed raw materials into ultrafine powder, sieve, and bag them to obtain the final product.

[0037] Preparation Example (3)

[0038] Step 1: Select 20 parts Angelica sinensis, 10 parts Curcuma longa, 15 parts Polygonatum sibiricum, 5 parts Pueraria lobata, 15 parts Hawthorn, 1 part Red Yeast Rice, and 10 parts Goji berries from the market. Pick, air-wash, and coarsely crush to about 5mm in diameter.

[0039] Step 2: Microwave the above ingredients at 100°C for 20 minutes, then weigh and mix them according to the specified proportions.

[0040] Step 3: Grind the above mixed raw materials into ultrafine powder, sieve, and bag them to obtain the final product.

[0041] Preparation Example (4)

[0042] Step 1: Select 13 parts Angelica sinensis, 13 parts Curcuma longa, 8 parts Polygonatum sibiricum, 8 parts Pueraria lobata, 8 parts Hawthorn, 5 parts Red yeast rice, 5 parts Goji berries, 5 parts Sea buckthorn, 5 parts Gardenia jasminoides, 5 parts Nutmeg, 5 parts Alpinia oxyphylla, 5 parts Licorice, 5 parts Peach kernel, 5 parts Tea leaves, and 5 parts Ziziphus jujuba var. spinosa. Pick, air-wash, and coarsely crush to about 5mm in diameter.

[0043] Step 2: Bake all the above ingredients at a low temperature of 120℃ for 30 minutes, then weigh and mix them according to the proportions.

[0044] Step 3: Grind the above mixed raw materials into ultrafine powder, sieve, and bag them to obtain the final product.

[0045] Preparation Example (5)

[0046] Step 1: Select 10 parts Angelica sinensis, 20 parts Curcuma longa, 5 parts Polygonatum sibiricum, 15 parts Pueraria lobata, 5 parts Hawthorn, 10 parts Red yeast rice, 1 part Goji berry, 10 parts Sea buckthorn, 10 parts Gardenia jasminoides, 1 part Nutmeg, 1 part Alpinia oxyphylla, 10 parts Licorice, 10 parts Prunus persica, 1 part Tea, and 1 part Ziziphus jujuba var. spinosa. Select, air-wash, and coarsely crush to a diameter of about 5mm.

[0047] Step 2: Bake all the above ingredients at a low temperature of 120℃ for 10 minutes, then weigh and mix them according to the proportions.

[0048] Step 3: Grind the above mixed raw materials into ultrafine powder, sieve, and bag them to obtain the final product.

[0049] Preparation Example (6)

[0050] Step 1: Select 20 parts Angelica sinensis, 10 parts Curcuma longa, 15 parts Polygonatum sibiricum, 5 parts Pueraria lobata, 15 parts Hawthorn, 1 part Red yeast rice, 10 parts Goji berries, 1 part Sea buckthorn, 1 part Gardenia jasminoides, 10 parts Nutmeg, 10 parts Alpinia oxyphylla, 1 part Licorice, 1 part Peach kernel, 10 parts Tea leaves, and 10 parts Ziziphus jujuba var. spinosa. Select, air-wash, and coarsely crush to a diameter of about 5mm.

[0051] Step 2: Stir-fry all the above ingredients at 120℃ for 10 minutes, weigh and mix them according to the proportions;

[0052] Step 3: Grind the above mixed raw materials into ultrafine powder, sieve, and bag them to obtain the final product.

[0053] Example 2: Evaluation of the efficacy of functional health foods using the MCAO model (Part 1)

[0054] 1. Model Preparation

[0055] Male SD rats, SPF grade, weighing 270–300 g. A middle cerebral artery occlusion (MCAO) model of cerebral ischemia-reperfusion was established using the middle cerebral artery suture occlusion method. Animals were anesthetized with isoflurane, fixed in a supine position, and the skin was disinfected. A midline incision was made in the neck, and the right common carotid artery, external carotid artery, and internal carotid artery were separated. The vagus nerve was gently dissected, and the external carotid artery was ligated and cut. The proximal end of the common carotid artery was clamped. An incision was made distal to the ligation suture of the external carotid artery, and the inserted MCAO suture (model 2438-A5, purchased from Beijing Xinong Technology Co., Ltd.) was inserted through the bifurcation of the common carotid artery into the internal carotid artery, and then slowly inserted until slight resistance was felt (approximately 20 mm from the bifurcation). This blocked the blood supply to the middle cerebral artery. The neck skin was sutured, the area was disinfected, and the rats were returned to their cages. After 90 minutes of ischemia, the rats were anesthetized again, fixed on a rat board, the skin on their necks was cut open, the suture plug was located and gently pulled out, blood supply was restored and reperfusion was performed, the skin on their necks was sutured, the rats were disinfected, and they were put back into their cages for rearing.

[0056] Grouping: There are 3 groups in total, namely sham surgery group, model group and GSDO105 group. The animals in GSDO105 group are fed with 10% of prepared example (1) functional health food on the basis of regular feed. The sham surgery group and model group are fed regular feed.

[0057] 2. Experimental Results

[0058] Animals in each group were allowed free access to food. On day 14 of modeling, a behavioral assessment was conducted; on day 29, a behavioral assessment was conducted again; and on day 36, brain tissue was collected for testing.

[0059] (1) Improved behavioral scores of animals in each group at 14d and 29d.

[0060] MCAO model rats exhibit neurological damage and behavioral impairments in motor, sensory, and balance areas. Modified behavioral scores were assigned according to Table 1; higher scores indicate more severe damage, while lower scores indicate milder behavioral impairment.

[0061] Table 1. Modified Neurological Injury Severity (mNSS) Scoring Scale

[0062] project score Exercise test 6 Tail lifting test 3 forelimb flexion 1 Hind limb flexion 1 The head deviates from the vertical axis by more than 10° within 30 seconds. 1 Place the rat on the floor. 3 Normal walking 0 Cannot walk in a straight line 1 Turn to the side with mild paralysis 2 Leaning towards the side of mild paralysis 3 Sensory test 2 Placement test (visual and tactile test) 1 Proprioceptive test (pressing the front paw) 1 Balance beam test 6 Stable balance posture 0 Grip the edge of the balance beam 1 Clinging tightly to the balance beam, one limb dangles off the beam. 2 Hugging tightly to the balance beam, with both limbs dangling off the beam (>60s) 3 Attempting to balance on a balance beam but falling (>40s) 4 Attempting to balance on a balance beam but falling (>20s) 5 Fall; failed to attempt to balance on the beam (<20s) 6 Loss of reflexes and abnormal movements 4 Auricular reflex (shaking head when the external auditory canal is touched) 1 Corneal reflex (blinking by gently touching the cornea with a cotton swab). 1 Panic reflex (motor response to a rapid flick of cardboard) 1 Epilepsy, myoclonus, dystonia 1 total 18

[0063] Table 2. Modified behavioral scores (mNSS) (Ave±SEM)

[0064]

[0065] From Table 2 and Figure 1Experimental data show that the brain-boosting and intelligence-enhancing components have a significant effect on improving the behavior of MCAO model rats, and the improvement effect is more obvious with the extension of administration time.

[0066] (2) After 36 days, the MDA content in the brain tissue of each group of animals was measured.

[0067] Table 3. MDA content in brain tissue (Ave±SEM)

[0068]

[0069]

[0070] From Table 3 and Figure 2 Data shows that the brain-boosting and intelligence-enhancing components can reduce the MDA content in the brain tissue of MCAO model rats. MDA, or malondialdehyde, reflects the intensity of oxidative damage; that is, the higher the MDA content, the stronger the oxidative damage. The above experimental results indicate that the brain-boosting and intelligence-enhancing components can alleviate oxidative damage in brain tissue and promote recovery in model rats.

[0071] Example 3: Evaluation of the efficacy of functional health foods using the MACO model (Part 2)

[0072] I. Model preparation: Same as in Example 2. Grouping: There are 3 groups in total, namely sham surgery group, model group and GSDO105 group. The animals in the GSDO105 group are fed with 10% functional health food of preparation example (2) on the basis of conventional feed. The sham surgery group and the model group are fed with conventional feed.

[0073] II. Experimental Results

[0074] Animals in each group were allowed free access to food, and behavioral evaluations were conducted at 2 and 4 weeks.

[0075] (1) Evaluation of neurological deficit symptoms in each group of animals in week 2 and week 4

[0076] The modified behavioral scores were calculated using Table 1. The results in Table 4 show that the brain-boosting and intelligence-enhancing components of this application have a tendency to improve symptoms of neurological deficits.

[0077] Table 4. Modified Behavioral Scores (mNSS) (Ave±SEM)

[0078]

[0079] Example 4: Evaluation of the efficacy of functional health foods using the MCAO model (Part 3)

[0080] I. Model preparation: Same as in Example 2

[0081] II. Experimental Grouping:

[0082] The SD rat MCAO model animals were divided into two groups: the GSOD105 group and the model group. An additional sham-operated group of 10 animals was set up. The animals in the GSOD105 group were fed a diet supplemented with 15% of the prepared functional health food (3) in the form of regular feed. The sham-operated group and the model group were fed a regular diet. The animals in each group had free access to food. Their body weight was measured weekly, and their food intake was tested. At 12 weeks after administration, their learning and memory abilities were tested, serum samples were collected, and brain tissue was collected.

[0083] III. Experimental Results:

[0084] 1. Water Maze Experiment

[0085] The Morris maze test was used to assess spatial learning and memory impairment in rats daily starting at week 12 post-surgery. The water temperature in the maze was maintained at (23±2)℃. Four entry points (east, south, west, north) were marked on the maze walls, dividing the pool into four quadrants (E, S, W, N). A platform was placed in the center of quadrant III. A camera with a display system was placed above the maze to synchronously record the rats' movements. External reference points remained unchanged during training to help the rats locate the platform. Twenty-four hours after training, the platform was removed. Rats then entered the water from the same diagonal entry point on the platform, and their swimming path over 60 seconds was recorded. The proportion of time and distance spent in quadrant III relative to the total time and distance, and the number of times the rats crossed the platform, reflected their learning and memory abilities. Higher proportions and higher numbers indicated less spatial learning and memory impairment. Tables 5 and 6 are relevant. Figure 3 , 4 The results showed that, compared with the model group, the brain-boosting composition of this application could improve learning and memory impairment caused by cerebral ischemia.

[0086] Table 5 Water Maze Experiment Tests (Distance in Quadrant III, Time in Quadrant III)

[0087]

[0088] Table 6. Water Maze Experiment Test (Number of Platform Crossings)

[0089]

[0090] 2. Antioxidant index testing

[0091] 2.1 Serum antioxidant indicators

[0092] The serum collected at 3 months showed the following test results:

[0093] Table 7. MDA content in serum

[0094]

[0095] 2.2 Antioxidant Indicators in Brain Tissue

[0096] At the end of the 3-month trial period, brain tissue was collected. Brain tissue from half of the animals was randomly selected for antioxidant index testing.

[0097] Table 8. MDA and SOD content in brain tissue

[0098]

[0099]

[0100] The brain-boosting and intelligence-enhancing components can reduce the MDA content in the brain tissue of MCAO model rats. MDA, or malondialdehyde, reflects the intensity of oxidative damage; that is, the higher the MDA content, the stronger the oxidative damage. The brain-boosting and intelligence-enhancing components can increase the SOD content in the brain tissue of MCAO model rats. SOD, or superoxide dismutase, can scavenge free radicals and protect tissues. (Tables 7 and 8) Figure 5 , 6 The results showed that, compared with the model group, the brain-boosting composition of this application could improve oxidative damage caused by cerebral ischemia.

[0101] 3. Pathological section analysis of liver, kidney, and colon

[0102] After the experiment, the animals were euthanized with carbon dioxide, and the colon, liver, and kidneys were collected for histopathological examination. Paraffin sections were stained with hematoxylin and eosin (HE) and then observed under a microscope.

[0103] like Figure 8-10 As shown, under magnification of 40x and 200x, no histopathological changes were observed in the GSOD105 group compared to the sham-operated group and the model group. This suggests that long-term oral administration of GSOD105 has good safety.

[0104] The MACO model is an internationally recognized standard animal model of focal cerebral ischemia, and its pathogenesis is similar to that of human cerebral ischemia symptoms. Patients often experience limb paralysis, sensory disturbances, cognitive impairment, and memory decline after onset. This application, through screening and formulation of various food ingredients, has ultimately determined the composition of each ingredient and the appropriate component ratio. Using the specific components and ratios of this application that enhance brain function and intelligence can alleviate oxidative damage to brain tissue and improve motor, sensory, and balance impairments caused by cerebral ischemia. However, when the components and ratios of this application are adjusted, such as deleting one component (e.g., lacking any one of Angelica sinensis, turmeric, Polygonatum sibiricum, kudzu root, hawthorn, red yeast rice, or wolfberry) or changing the component ratios, the effect is significantly reduced or nonexistent.

Claims

1. A functional health food, characterized in that, It contains angelica, turmeric, polygonatum, kudzu root, hawthorn, red yeast rice, and goji berries.

2. The functional health food as described in claim 1, characterized in that, The ingredients contain the following parts by weight: 10-20 parts Angelica sinensis, 10-20 parts Curcuma longa, 5-15 parts Polygonatum sibiricum, 5-15 parts Pueraria lobata, 5-15 parts Hawthorn, 1-10 parts Red yeast rice, and 1-10 parts Goji berries.

3. The functional health food as described in claim 2, characterized in that, The ingredients contain the following parts by weight: 10-13 parts Angelica sinensis, 13 parts Curcuma longa, 8 parts Polygonatum sibiricum, 8 parts Pueraria lobata, 8 parts Hawthorn, 5 parts Red yeast rice, and 5 parts Goji berries.

4. The functional health food as described in claim 2, characterized in that, The ingredients contain the following parts by weight: 10 parts Angelica sinensis, 20 parts Curcuma longa, 5 parts Polygonatum sibiricum, 15 parts Pueraria lobata, 5 parts Hawthorn, 10 parts Red Yeast Rice, and 1 part Goji berry.

5. The functional health food as described in claim 2, characterized in that, The ingredients contain the following parts by weight: 20 parts Angelica sinensis, 10 parts Curcuma longa, 15 parts Polygonatum sibiricum, 5 parts Pueraria lobata, 15 parts Hawthorn, 1 part Red yeast rice, and 10 parts Goji berries.

6. The functional health food according to any one of claims 1-5, characterized in that, It also contains sea buckthorn, gardenia, nutmeg, alpinia oxyphylla, licorice, peach kernel, tea, and jujube kernel.

7. The functional health food as described in claim 6, characterized in that, The ingredients contain the following parts by weight: 10-20 parts Angelica sinensis, 10-20 parts Curcuma longa, 5-15 parts Polygonatum sibiricum, 5-15 parts Pueraria lobata, 5-15 parts Crataegus pinnatifida, 1-10 parts Red yeast rice, 1-10 parts Lycium barbarum, 1-10 parts Hippophae rhamnoides, 1-10 parts Gardenia jasminoides, 1-10 parts Nutmeg, 1-10 parts Alpinia oxyphylla, 1-10 parts Glycyrrhiza uralensis, 1-10 parts Prunus persica, 1-10 parts Tea leaves, and 1-10 parts Ziziphus jujuba var. spinosa.

8. The functional health food as described in claim 6, characterized in that, The ingredients contain the following parts by weight: 13 parts Angelica sinensis, 13 parts Curcuma longa, 8 parts Polygonatum sibiricum, 8 parts Pueraria lobata, 8 parts Hawthorn, 5 parts Red yeast rice, 5 parts Lycium barbarum, 5 parts Hippophae rhamnoides, 5 parts Gardenia jasminoides, 5 parts Nutmeg, 5 parts Alpinia oxyphylla, 5 parts Glycyrrhiza uralensis, 5 parts Prunus persica, 5 parts Tea leaves, and 5 parts Ziziphus jujuba var. spinosa.

9. The method for preparing the functional health food according to any one of claims 1-8, characterized in that, Includes the following steps: Step 1: Sorting, cleaning, and coarsely crushing the above raw materials; Step 2: Cook the above ingredients, weigh and mix them according to the proportions; Step 3: Grind the above-mentioned mixed raw materials into ultrafine powder, sieve, and bag to obtain the product of this invention.

10. The preparation method according to claim 9, characterized in that, The ripening process can be carried out at low temperature. Microwave cooking process: 80-120℃, 10-30 minutes; or low-temperature baking process: 60-120℃, 10-30 minutes. Alternatively, stir-fry at 120-150℃ for 10-20 minutes.

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