A medicinal and edible oil and a preparation method thereof

Abstract

The present application relates to the technical field of edible oil processing, and particularly relates to a kind of medicine and food homologous edible oil and preparation method;It is made from the following weight parts of raw materials:Glycerin diester oil 100 weight parts;Turmeric powder 0.5~5.0 weight parts;Black pepper powder 0.05~0.5 weight parts;Cinnamon powder 0.2~2.0 weight parts;Dried tangerine or orange peel powder 0.3~3.0 weight parts;Cloves powder 0.1~1.5 weight parts;Zanthoxylum powder 0.05~1.0 weight parts;High pungent ginger powder 0.1~1.5 weight parts;The present application will glycerin diester oil and seven medicine and food homologous powder be compounded according to specific proportion, glycerin diester plays the weight loss effect through unique metabolic pathway, medicine and food homologous powder plays the anti-inflammatory effect through multi-target inhibition NF-κB signal pathway, both realize synergies in the same product, and solve the obesity and its accompanying chronic inflammation problem simultaneously.

Description

Technical Field

[0001] This invention relates to the field of edible oil processing technology, specifically to an edible oil that is both food and medicine and its preparation method. Background Technology

[0002] With improved living standards and changes in dietary structure, obesity and its associated chronic low-grade inflammation caused by high-fat, high-calorie diets have become a global public health problem. Obesity is not only an independent risk factor for many metabolic diseases (such as type 2 diabetes, cardiovascular disease, and non-alcoholic fatty liver disease), but it is also accompanied by a systemic low-grade chronic inflammatory state, characterized by elevated levels of serum pro-inflammatory factors (such as tumor necrosis factor-α, interleukin-6, and interleukin-1β) and decreased levels of anti-inflammatory factors (such as interleukin-10).

[0003] Diacylglycerol (DAG) is a trace component of natural oils and fats, and has received widespread attention in recent years due to its unique metabolic pathway. Studies have shown that diglycerides (especially 1,3-diacylglycerol) are hydrolyzed in the intestine into 2-monoglycerides and free fatty acids. 2-monoglycerides need to be isomerized to 1-monoglycerides before they can be used by small intestinal epithelial cells to resynthesize triglycerides, thus reducing body fat storage and having a weight-loss effect. Currently, functional edible oil products using diglyceride oil as the main raw material are available on the market, and the group standard "Dacylglycerol Edible Oil" (T / GDFPT 0017-2021) has specified the technical requirements for diglyceride edible oils.

[0004] However, existing diglyceride edible oil products have relatively limited functions, mainly focusing on weight loss or lowering blood lipids. No technological solution has yet been found that simultaneously achieves both weight loss and anti-chronic inflammation effects in the same product. On the other hand, turmeric, cinnamon, cloves, and other food-medicine homologous substances possess abundant anti-inflammatory active ingredients. Curcumin in turmeric exerts its anti-inflammatory effect by inhibiting the activation of the nuclear factor κB (NF-κB) signaling pathway; cinnamaldehyde in cinnamon has the effect of regulating inflammatory responses; and eugenol in cloves has antioxidant and anti-inflammatory activities. However, curcumin has extremely low water solubility and oral bioavailability, limiting its anti-inflammatory effect when used alone.

[0005] Chinese patent CN1656907A discloses an oil composition containing diglycerides, which promotes body fat burning and prevents obesity. However, this composition is only pure diglyceride oil and does not contain any medicinal or edible active ingredients, thus having a single function. Chinese patent CN122030472A discloses a multifunctional health-promoting diglyceride compound edible oil, containing various oils such as diglyceride oil, modified rice bran oil, and modified perilla seed oil, as well as nutrients such as vitamin E and phytosterols, but it does not involve the compounding of medicinal and edible plant active ingredients. Chinese patent CN121569854A discloses a diglyceride compound edible oil that helps lower blood sugar and lipids, with the addition of rosemary extract, but it does not involve the systematic compounding of multiple medicinal and edible materials. Therefore, we propose a medicinal and edible edible oil and its preparation method. Summary of the Invention

[0006] The purpose of this invention is to address the technical shortcomings of existing diglyceride edible oil products, such as limited functionality, lack of anti-chronic inflammation effects, and low bioavailability of medicinal and edible active ingredients like curcumin, by providing a medicinal and edible oil and its preparation method.

[0007] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: To achieve the above objectives, the present invention provides an edible oil that is both food and medicine, made from the following raw materials in parts by weight: 100 parts by weight of diglyceride oil; Turmeric powder 0.5~5.0 parts by weight (calculated as curcumin); 0.05~0.5 parts by weight of black pepper powder (calculated as piperine); 0.2 to 2.0 parts by weight of cinnamon powder (calculated as cinnamaldehyde); 0.3-3.0 parts by weight of dried tangerine peel powder (calculated as hesperidin); 0.1 to 1.5 parts by weight of clove powder (calculated as eugenol); 0.05~1.0 parts by weight of Sichuan pepper powder (calculated as pepperamide); 0.1 to 1.5 parts by weight of galangal powder (calculated as galangin).

[0008] All the aforementioned medicinal and edible raw materials are used in powder form, and their dosage is calculated based on the content of the corresponding characteristic active ingredients in the medicinal material. For example, turmeric powder is calculated based on the curcumin content, black pepper powder is calculated based on the piperine content, and so on. Since the content of active ingredients in the same medicinal material may vary due to factors such as origin, harvesting season, and processing method, adjustments can be made based on the actual measured content of active ingredients to ensure the consistency of the active ingredient ratio in the final product.

[0009] Preferably, the content of diglycerides in the diglyceride oil is not less than 60% by weight, more preferably not less than 80% by weight.

[0010] Preferably, the medicinal and edible oil is made from the following raw materials in parts by weight: 100 parts by weight of diglyceride oil; 1.0-3.0 parts by weight of turmeric powder (calculated as curcumin); 0.1-0.3 parts by weight of black pepper powder (calculated as piperine); 0.5-1.5 parts by weight of cinnamon powder (calculated as cinnamaldehyde); 0.5-2.0 parts by weight of dried tangerine peel powder (calculated as hesperidin); 0.2-1.0 parts by weight of clove powder (calculated as eugenol); 0.1-0.5 parts by weight of Sichuan pepper powder (calculated as thiazolidin); and 0.2-1.0 parts by weight of galangal powder (calculated as galangin).

[0011] Preferably, the weight ratio of the turmeric powder to the black pepper powder is 10:1 to 20:1.

[0012] This invention also provides a method for preparing a medicinal and edible oil, comprising the following steps: Step 1: Raw material crushing and mixing: Crush the seven medicinal materials, namely turmeric, black pepper, cinnamon, dried tangerine peel, cloves, Sichuan pepper, and galangal, separately, pass them through a 40-60 mesh sieve, and mix them according to the above weight ratio to obtain mixed medicinal powder; Step 2, Enzymatic Extraction: Add 5 to 10 times the weight of purified water to the mixed medicinal powder, stir evenly, add cellulase, the amount of enzyme added is 0.5% to 2.0% of the weight of the mixed medicinal powder, and perform enzymatic extraction at 40±2℃ for 1.0 to 1.5 hours, with the pH controlled at 4.5 to 5.5; Step 3: Enzyme inactivation: After enzymatic hydrolysis, heat at 80-85℃ for 10-15 minutes to inactivate the enzyme, then cool to room temperature; Step 4, Low-temperature concentration and volatile oil recovery: Low-temperature vacuum concentration is adopted, with the temperature not exceeding 50℃ and the vacuum degree not exceeding -0.09MPa, to concentrate the extract to 1 / 3 to 1 / 2 of the original volume, while collecting the volatile oil condensate at the same time. Step 5: Centrifugation: Centrifuge the concentrate at 3000~5000r / min for 10~15 minutes, take the supernatant to obtain the concentrated water extract of medicinal and edible homology. Step 6: Combining the extracts: Combine the volatile oil condensate collected in step (4) with the concentrated water extract obtained in step (5) to obtain the active ingredient extract that is both medicinal and edible. Step 7, Mixing and Shear Dispersion: Take 100 parts by weight of diglyceride oil, heat it to 50~60℃, and slowly add the extract of the active ingredient that is both food and medicine to the diglyceride oil under stirring conditions. Shear disperse at 8000~12000r / min for 10~20 minutes to obtain a mixed oil phase. Step 8: Vacuum dehydration: Transfer the mixed oil phase into a vacuum reactor and dehydrate it under vacuum conditions not exceeding -0.095 MPa and temperature of 75~85℃ until the water content does not exceed 0.1%. Step 9, Volatile Oil Refill: During the dehydration process, the volatile components that are removed are collected in the condensation recovery system of the vacuum reactor. After the dehydration is completed, the volatile components recovered by condensation are refilled into the dehydrated oil. Step 10, Filtration and Filling: Filter the refilled grease through a 200-mesh filter cloth, fill with nitrogen, and obtain the finished product.

[0013] The present invention also provides the application of the aforementioned food-medicine homology edible oil in the preparation of food or dietary supplements with weight loss and / or anti-chronic inflammation functions.

[0014] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention combines diglyceride oil with seven medicinal and edible extracts in a specific ratio. Diglyceride exerts its weight loss effect through a unique metabolic pathway, while the medicinal and edible extracts exert their anti-inflammatory effect by inhibiting the NF-κB signaling pathway through multiple targets. The two achieve synergistic effects in the same product, and at the same time solve the problems of obesity and its associated chronic inflammation.

[0015] 2. This invention utilizes the inhibitory effect of piperine in black pepper extract on curcumin metabolism (piperine can inhibit the activity of glucuronyltransferase and sulfotransferase in the liver and intestines, increasing the absorption rate of curcumin by more than 20 times). By using a specific ratio of curcumin to piperine of 10:1 to 20:1, the bioavailability of curcumin is maximized while ensuring safety.

[0016] 3. The “low-temperature vacuum concentration + volatile oil condensation recovery + refilling” process of the present invention solves the technical problem that the active components of volatile oils such as cinnamaldehyde (boiling point about 252°C) and eugenol (boiling point about 255°C) are lost in the traditional high-temperature dehydration process due to azeotropic distillation with steam, thus ensuring the integrity of the functional components of the finished product and the purity of its characteristic flavor.

[0017] 4. This invention has verified the dual effects of weight loss and anti-inflammation through animal experiments. It significantly inhibits weight gain without affecting food intake and apparent fat digestibility. At the same time, it significantly downregulates the serum levels of pro-inflammatory factors TNF-α, IL-6, IL-1β, and LPS and upregulates the level of anti-inflammatory factor IL-10. This indicates that its weight loss effect is due to the difference in fatty acid metabolism pathways rather than absorption disorders, and its anti-inflammatory effect is due to the improvement of systemic low-grade inflammation. Detailed Implementation

[0018] 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 a part of the embodiments of the present invention, and not all of the embodiments. Unless otherwise specified, the embodiments and features in the embodiments of this application can be combined with each other. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] All raw materials used in the examples are commercially available products. The diglyceride oil used contains no less than 80% by weight of diglycerides, which meets the technical requirements of the group standard "Diglyceride Edible Oil" (T / GDFPT 0017-2021). The turmeric, black pepper, cinnamon, dried tangerine peel, cloves, Sichuan pepper, and galangal used are all food and medicine homologous substances that meet the standards of the Pharmacopoeia of the People's Republic of China.

[0020] The present invention will describe the above technical solution in detail through the following embodiments: Example 1

[0021] A medicinal and edible oil, the formula of which in this embodiment is as follows: 100 parts of diglyceride oil (diglyceride content 85%); 2.0 parts of turmeric powder (calculated as curcumin); 0.15 parts of black pepper powder (calculated as piperine); 1.0 part of cinnamon powder (calculated as cinnamaldehyde); 1.0 part of dried tangerine peel powder (calculated as hesperidin); 0.5 parts of clove powder (calculated as eugenol); 0.3 parts of Sichuan pepper powder (calculated as thiazolidin); 0.5 parts of galangal powder (calculated as galangin).

[0022] The active ingredient content in all the medicinal powders used in this embodiment has been determined to meet the content limits specified in the corresponding entries of the Pharmacopoeia of the People's Republic of China (2025 edition). In the above formula, "calculated as XXX" means: taking turmeric powder as an example, "2.0 parts (calculated as curcumin)" indicates that the curcumin content in the turmeric powder taken is equivalent to 2.0 parts by weight of pure curcumin. The specific amount of material added is calculated based on the actual measured curcumin content in the medicinal materials. The conversion method for other medicinal materials follows the same principle.

[0023] The preparation method of the medicinal and edible oil in this embodiment includes the following steps: (1) Raw material crushing and mixing Seven medicinal herbs—turmeric, black pepper, cinnamon, dried tangerine peel, cloves, Sichuan pepper, and galangal—were separately ground in a pulverizer and passed through a 50-mesh sieve (0.300mm aperture). Based on the measured content of active ingredients in each herb, the dosage was adjusted to ensure the following amounts of characteristic active ingredients in each herb: curcumin 2.0kg, piperine 0.15kg, cinnamaldehyde 1.0kg, hesperidin 1.0kg, eugenol 0.5kg, cinnamamide 0.3kg, and galangin 0.5kg. The powdered herbs were then added to a three-dimensional mixer and mixed for 20 minutes at 15 rpm to obtain a mixed powder.

[0024] (2) Enzymatic extraction Add 8 times the mass of purified water (calculated based on the total mass of the actual powder) to the mixed powder obtained in step (1), and stir until homogeneous. Add cellulase (enzyme activity ≥10000U / g), the amount of enzyme added is 1.0% of the mass of the mixed powder, and adjust the pH to 5.0 with citric acid. Transfer the above mixture to an enzymatic hydrolysis tank, and perform enzymatic extraction at a constant temperature of 40℃ for 1.0 hour, with a stirring speed of 60r / min.

[0025] (3) Enzyme inactivation After enzymatic hydrolysis, the hydrolysate is heated to 85°C and kept at that temperature for 10 minutes to inactivate the enzyme. Then, it is cooled to room temperature (25±2°C) by circulating cooling water.

[0026] (4) Low-temperature concentration and volatile oil recovery The cooled enzymatic hydrolysate was transferred to a low-temperature vacuum concentration device, with the concentration temperature controlled at 45℃ and the vacuum degree at -0.095MPa. The extract was concentrated to half its original volume over approximately 2.5 hours. During the concentration process, volatile components evaporated with water vapor and were condensed and recovered in a condenser (cooling water temperature 5~10℃) to obtain volatile oil condensate.

[0027] (5) Centrifugal separation The concentrate obtained in step (4) is transferred into a tubular centrifuge and centrifuged at 4000 r / min for 12 minutes. The supernatant is taken and the precipitate residue is discarded to obtain the concentrated water extract of medicinal and edible homologous products.

[0028] (6) Combination of extracts The volatile oil condensate collected in step (4) is combined with the water extract concentrate obtained in step (5), and stirred evenly to obtain an extract of active ingredients that are both food and medicine.

[0029] (7) Mixing and shear dispersion Take 100 kg of diglyceride oil (diglyceride content 85%) and put it into a mixing tank, then heat it to 55°C. Under stirring conditions (speed 150 r / min), slowly add the extract of medicinal and edible active ingredients obtained in step (6) into the diglyceride oil, with the feeding rate controlled at 2~3 L / min. After the feeding is completed, turn on the high-speed shear emulsifier and disperse it at 10000 r / min for 15 minutes to obtain a mixed oil phase.

[0030] (8) Vacuum dehydration The mixed oil phase obtained in step (7) was transferred into a vacuum reactor, and vacuum dehydration was carried out under controlled conditions of -0.098 MPa and 80°C. Stirring was continued during dehydration (60 r / min) until the water content did not exceed 0.1% (water content determined by Karl Fischer method), with a dehydration time of approximately 1.5 hours. Water vapor evaporated during dehydration was discharged through the vacuum system, and a small amount of volatile components were collected through a condensation recovery system.

[0031] (9) Replenishment of volatile oils During the dehydration process, the volatile components that are released are collected in the condensation recovery system of the vacuum reactor. After dehydration is completed, the condensed and recovered volatile components are added back to the dehydrated oil and stirred for 15 minutes to ensure uniform dispersion.

[0032] (10) Filtration and filling The oil obtained in step (9) was filtered through a 200-mesh (0.074 mm pore size) stainless steel filter cloth to remove trace impurities. The filtered oil was then bottled in a sealed container under nitrogen protection to obtain the finished edible oil that is both medicinal and edible.

[0033] Example 2

[0034] The difference between this embodiment and Example 1 lies in the different formulation ratios. The specific formulation is as follows: 100 parts of diglyceride oil (diglyceride content 90%); 1.0 part of turmeric powder (calculated as curcumin); 0.10 parts of black pepper powder (calculated as piperine); 0.5 parts of cinnamon powder (calculated as cinnamaldehyde); 0.5 parts of dried tangerine peel powder (calculated as hesperidin); 0.2 parts of clove powder (calculated as eugenol); 0.1 parts of Sichuan pepper powder (calculated as thiazolidin); 0.2 parts of galangal powder (calculated as galangin).

[0035] The preparation method is the same as in Example 1.

[0036] Example 3

[0037] The difference between this embodiment and Example 1 lies in the different formulation ratios. The specific formulation is as follows: 100 parts of diglyceride oil (80% diglyceride content); 3.0 parts of turmeric powder (calculated as curcumin); 0.30 parts of black pepper powder (calculated as piperine); 1.5 parts of cinnamon powder (calculated as cinnamaldehyde); 2.0 parts of dried tangerine peel powder (calculated as hesperidin); 1.0 part of clove powder (calculated as eugenol); 0.5 parts of Sichuan pepper powder (calculated as thiazolidin); 1.0 part of galangal powder (calculated as galangin).

[0038] The preparation method is the same as in Example 1.

[0039] Example 4

[0040] The difference between this embodiment and Example 1 lies in some process parameters in the preparation method: (1) Enzymatic extraction: The amount of cellulase added is 1.5% of the mass of the mixed powder, the enzymatic extraction time is 1.5 hours, and the pH is controlled at 4.5.

[0041] (2) Low temperature concentration: The concentration temperature is 50℃, the vacuum degree is -0.092MPa, and the concentration is reduced to 1 / 3 of the original volume.

[0042] (3) Centrifugation: The centrifugation speed is 5000 r / min and the centrifugation time is 10 minutes.

[0043] (4) Mixing and shearing dispersion: The diglyceride oil was heated to 60°C, the shearing speed was 12000 r / min, and the shearing time was 10 minutes.

[0044] (5) Vacuum dehydration: The dehydration temperature is 85℃ and the vacuum degree is -0.095MPa.

[0045] The remaining steps and formula are the same as in Example 1.

[0046] Comparative Example 1 Formula: 100 parts by weight of pure diglyceride oil (85% diglyceride content), without any added medicinal or edible extracts.

[0047] Preparation method: Take 100 parts by weight of diglyceride oil, filter it directly through a 200-mesh filter cloth, and fill it with nitrogen.

[0048] Comparative Example 2 Formula: Same as Example 1.

[0049] Preparation method (only the low-temperature concentration and volatile oil recovery and refilling treatment are omitted; the rest are the same as in Example 1): (1) The seven medicinal materials, namely turmeric, black pepper, cinnamon, dried tangerine peel, cloves, Sichuan pepper, and galangal, are crushed separately, passed through a 50-mesh sieve, and then mixed according to the proportions in Example 1 to obtain a mixed medicinal powder. (2) Add 8 times the weight of purified water to the mixed powder, add cellulase (addition amount 1.0%), and enzymatically hydrolyze at 40℃ for 1.0 hour; (3) After enzymatic hydrolysis, inactivate the enzyme at 85°C for 10 minutes, then cool to room temperature; (4) Centrifuge the enzymatic hydrolysate at 4000 r / min for 12 minutes, take the supernatant, and obtain the water extract of medicinal and edible homology; (5) Take 100 parts by weight of diglyceride oil, heat it to 55°C, and slowly add the water extract obtained in step (4) into the diglyceride oil under stirring conditions. Shear and disperse it at 10000 r / min for 15 minutes to obtain a mixed oil phase. (6) The mixed oil phase is transferred into a vacuum reactor and vacuum dehydrated under a vacuum of -0.098 MPa and a temperature of 80°C until the water content does not exceed 0.1%; (7) Filter with 200 mesh filter cloth and fill with nitrogen.

[0050] The difference between this comparative example and Example 1 is that the low-temperature concentration and volatile oil recovery steps in step (4) and the volatile oil refilling step in step (9) are omitted. All other conditions (including parameters such as temperature, time, and vacuum degree of enzymatic hydrolysis, centrifugation, mixing and shearing, and vacuum dehydration) are consistent with those in Example 1. This achieves a single-variable comparative verification of the technical feature of "low-temperature concentration + volatile oil recovery and refilling".

[0051] Comparative Example 3 Formula: Omit black pepper powder, otherwise the same as in Example 1, namely: 100 parts diglyceride oil; 2.0 parts turmeric powder; 1.0 part cinnamon powder; 1.0 part dried tangerine peel powder; 0.5 parts clove powder; 0.3 parts Sichuan pepper powder; 0.5 parts galangal powder; 0 parts black pepper powder.

[0052] Preparation method: Same as in Example 1.

[0053] Experimental Example The following animal experiments verify the weight loss and anti-chronic inflammation effects of the food-medicine homology edible oil of this invention.

[0054] 1. Materials and Methods 1.1 Laboratory animals and their housing conditions Fifty SPF-grade male SD rats (5 groups of 10 each, totaling 50; originally designed as 4 groups of 40, now 5 groups due to the addition of Comparative Example 3 corresponding to the product group), 5 weeks old, weighing 140-155g. Animals were housed in a barrier system with an ambient temperature controlled at (23±2)℃, relative humidity at 40%-70%, and a 12-hour light cycle (7:00 AM to 7:00 PM), with free access to food and water. After one week of acclimatization, they were randomly divided into 5 groups of 10 each, based on body weight.

[0055] 1.2 Experimental Groups and Feed Formulation Table 1

[0056] Except for the source and proportion of fat, the basic composition of the feeds in each group was kept consistent: casein 20% by weight, corn starch 51.5% by weight, cellulose 4% by weight, vitamin and mineral mixture 3.5% by weight, and other ingredients 1% by weight, with total energy remaining basically the same. Feed intake and fecal condition were recorded daily during the experiment.

[0057] 1.3 Sample Collection and Indicator Detection The experiment continued for 8 weeks. Body weight was measured and food intake was recorded weekly. After the last feeding, the patient fasted for 12 hours, was anesthetized by intraperitoneal injection of sodium pentobarbital (50 mg / kg bw), and blood was collected from the abdominal aorta. After standing, the blood was centrifuged (4℃, 3000 r / min, 15 min) to separate the serum, which was then stored at -80℃ for later use.

[0058] (1) Detection of serum inflammatory factors The levels of tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), interleukin-1β (IL-1β), lipopolysaccharide (LPS), and interleukin-10 (IL-10) were measured using an enzyme-linked immunosorbent assay (ELISA) kit, strictly following the kit's instructions. ELISA assays were performed in accordance with the relevant requirements of the national standard GB / T 33411-2025, "General Rules for Enzyme-Linked Immunosorbent Assay Kits".

[0059] (2) Serum biochemical index detection Serum total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) were detected using a fully automated biochemical analyzer.

[0060] (3) Weighing of adipose tissue After sacrifice, the epididymal fat, perirenal fat, and mesenteric fat were separated, weighed, and the fat index was calculated [Fat index = (fat weight / body weight) × 100%].

[0061] (4) Determination of apparent digestibility of fat The fat content in feed and feces was determined and the apparent digestibility of fat was calculated in accordance with the method of the national food safety standard GB 5009.6-2025 "National Food Safety Standard - Determination of Fat in Food".

[0062] Apparent fat digestibility (%) = (ingested fat - fecal fat) / ingested fat × 100%.

[0063] 1.4 Statistical Analysis Experimental data are expressed as mean ± standard deviation ( The results indicate that one-way ANOVA was performed using SPSS 26.0 statistical software, and Tukey's HSD test was used for comparisons between groups. A p-value < 0.05 was considered statistically significant.

[0064] 2. Results 2.1 Weight gain of rats in each group As shown in Table 2, there was no significant difference in the body weight of rats in each group at the beginning of the experiment (P>0.05). After 8 weeks of feeding, the body weight of rats in each group increased, but the increase was significantly different.

[0065] Compared with the ND group, the HFD group rats had significantly higher final body weight and weight gain (P<0.05), indicating that the high-fat diet successfully induced an obesity model.

[0066] Compared with the HFD group, the final body weight and weight gain of rats in the HFD+DAG group were significantly reduced (P<0.05), indicating that pure diglyceride oil has a significant weight loss effect.

[0067] Compared with the HFD+DAG group, the final body weight and weight gain of rats in the HFD+FO group were further reduced (P<0.05), indicating that the food-medicine homology edible oil of the present invention has an additional synergistic effect on the weight loss effect of diglycerides, but the effect size is relatively small (the difference in final body weight is about 9.4g, accounting for 3.3% of the body weight of the HFD+DAG group).

[0068] Compared with the HFD+FO group, the final body weight and weight gain of rats in the HFD+FO(-P) group were higher (P<0.05), but still significantly lower than those in the HFD group (P<0.05), indicating that the weight loss effect was reduced after omitting black pepper powder.

[0069] There were no significant differences in average daily food intake and apparent fat digestibility among the groups (P>0.05), which ruled out the interference of differences in food intake and absorption rate on body weight, suggesting that the weight loss effect mainly stems from differences in fatty acid metabolism pathways.

[0070] Table 2 Comparison of body weight and food intake of rats in each group ( (n=10)

[0071] Note: a This indicates that compared with the ND group, P < 0.05; b This indicates that compared with the HFD group, P < 0.05; c This indicates that compared with the HFD+DAG group, P<0.05; d This indicates that compared with the HFD+FO group, P<0.05.

[0072] 2.2 Changes in serum inflammatory factor levels in rats of different groups As shown in Table 3, compared with the ND group, the long-term high-fat diet (HFD group) significantly increased the serum levels of pro-inflammatory factors TNF-α, IL-6, IL-1β and LPS (P<0.05), while significantly decreasing the level of anti-inflammatory factor IL-10 (P<0.05), indicating that the obesity-related chronic inflammation model was successfully constructed.

[0073] Compared with the HFD group, the HFD+DAG group showed a certain degree of decrease in serum pro-inflammatory factor levels (TNF-α decreased by 18.4%, IL-6 decreased by 17.0%, IL-1β decreased by 19.1%, and LPS decreased by 19.1%), while IL-10 levels increased (by 29.9%). Some indicators (such as TNF-α, IL-1β, and LPS) reached statistical significance (P<0.05), indicating that pure diglyceride oil has a certain anti-inflammatory effect, but it is not as significant as that of the compound group.

[0074] Compared with the HFD group and the HFD+DAG group, the levels of the aforementioned pro-inflammatory factors (TNF-α, IL-6, IL-1β, LPS) in the HFD+FO group rats were significantly reduced (P<0.05), while the IL-10 level was significantly increased (P<0.05), and the IL-10 level returned to a level that was not statistically different from that in the ND group (P>0.05). Compared with the HFD+DAG group, all inflammatory factor indicators in the HFD+FO group showed statistically significant differences (P<0.05), indicating that the anti-chronic inflammation efficacy of the medicinal and edible oil of this invention is significantly better than that of pure diglyceride oil. This enhanced efficacy is mainly due to the contribution of the active ingredients of the medicinal and edible compound.

[0075] Compared with the HFD+FO group, the levels of TNF-α, IL-6, IL-1β and LPS in rats in the HFD+FO(-P) group were significantly increased (P<0.05), while the level of IL-10 was significantly decreased (P<0.05), indicating that the anti-inflammatory effect was significantly reduced after omitting black pepper powder.

[0076] Table 3 Comparison of serum inflammatory factor levels in rats of different groups ( (n=10)

[0077] Note: a This indicates that compared with the ND group, P < 0.05; b This indicates that compared with the HFD group, P < 0.05; c This indicates that compared with the HFD+DAG group, P<0.05; d This indicates that compared with the HFD+FO group, P<0.05.

[0078] 2.3 Changes in serum biochemical parameters of rats in each group As shown in Table 4, compared with the ND group, the serum TC, TG and LDL-C levels of rats in the HFD group were significantly increased (P<0.05), and the HDL-C level was significantly decreased (P<0.05), indicating that the high-fat diet induced significant dyslipidemia.

[0079] Compared with the HFD group, the levels of TC, TG, and LDL-C in rats in the HFD+DAG and HFD+FO groups were significantly decreased (P<0.05), while the level of HDL-C was significantly increased (P<0.05). Among them, the improvement effect of the HFD+FO group was better than that of the HFD+DAG group (P<0.05), indicating that the extract of the food-medicine homology compound has an additional synergistic effect in improving blood lipids.

[0080] Compared with the HFD+FO group, the HFD+FO(-P) group showed significantly higher levels of TC, TG, and LDL-C (P<0.05), and significantly lower levels of HDL-C (P<0.05).

[0081] Table 4 Comparison of serum biochemical indicators in rats of different groups ( (n=10)

[0082] Note: a This indicates that compared with the ND group, P < 0.05; b This indicates that compared with the HFD group, P < 0.05; c This indicates that compared with the HFD+DAG group, P<0.05; d This indicates that compared with the HFD+FO group, P<0.05.

[0083] 2.4 Comparison of adipose tissue weight among different groups of rats As shown in Table 5, compared with the ND group, the weight of epididymal fat, perirenal fat, mesenteric fat and fat index of rats in the HFD group were significantly increased (P<0.05).

[0084] Compared with the HFD group, the fat weight and adipose index of rats in the HFD+DAG and HFD+FO groups were significantly reduced in all parts (P<0.05). Among them, the reduction effect of the HFD+FO group was better than that of the HFD+DAG group (P<0.05).

[0085] Table 5 Comparison of adipose tissue weight in each group of rats ( (n=10)

[0086] Note: a This indicates that compared with the ND group, P < 0.05; bThis indicates that compared with the HFD group, P < 0.05; c This indicates that compared with the HFD+DAG group, P<0.05; d This indicates that compared with the HFD+FO group, P<0.05.

[0087] In this experiment, using a high-fat diet-induced obese rat model, five parallel control groups (ND, HFD, HFD+DAG, HFD+FO, HFD+FO(-P)) were set up to comprehensively investigate the dual effects of weight loss and anti-inflammation of the food-medicine homology oil of this invention, and to clarify the source of each effect and the key synergistic effect of piperine.

[0088] Regarding the weight loss effect: The results showed that the food-grade medicinal oil of this invention significantly inhibited weight gain in rats on a high-fat diet without affecting food intake or apparent fat digestibility. The pure diglyceride oil control group (HFD+DAG) also showed a significant weight loss effect, consistent with literature reports—diglycerides (especially 1,3-diglycerides) are hydrolyzed in the intestine to 2-monoglycerides and free fatty acids. 2-monoglycerides need to be isomerized to 1-monoglycerides before they can be used by small intestinal epithelial cells to resynthesize triglycerides, thus reducing body fat storage. Notably, the weight loss effect of the HFD+FO group was better than that of the HFD+DAG group (P<0.05), but the effect size was relatively small (the final weight difference was approximately 9.4g, about 3.3% of the body weight of the HFD+DAG group), indicating that the active ingredients of the food-grade medicinal compound have an additional synergistic effect on the weight loss efficacy of diglycerides, but the extent of this synergistic effect is limited. It is speculated that active ingredients such as curcumin, hesperidin, and galangin can further promote fatty acid oxidation and energy consumption by activating the peroxisome proliferator-activated receptor γ (PPAR-γ) and adenosine monophosphate activated protein kinase (AMPK) pathways.

[0089] Regarding anti-inflammatory effects: Unlike the weight loss effect, the anti-inflammatory effect of the pure diglyceride oil control group (HFD+DAG) was relatively weak, while the medicinal and edible oil of this invention (HFD+FO) showed a more comprehensive and significant anti-inflammatory effect—all pro-inflammatory factors significantly decreased, and IL-10 returned to a level not significantly different from the normal group. This result clearly indicates that the significant enhancement of anti-inflammatory efficacy mainly comes from the contribution of the medicinal and edible compound active ingredients, while pure diglyceride oil itself only has limited anti-inflammatory effects.

[0090] Analysis of its anti-inflammatory mechanism suggests a possible multi-target synergistic effect: Curcumin is a recognized inhibitor of the NF-κB signaling pathway, which can block NF-κB nuclear translocation by inhibiting IκB kinase (IKK) activity, thereby reducing the transcription of pro-inflammatory factors such as TNF-α and IL-6; Cinnamaldehyde can exert its anti-inflammatory effect by activating the transient receptor potential ankylosing 1 (TRPA1) channel; hesperidin in tangerine peel has antioxidant and anti-inflammatory activities, and can inhibit the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2); eugenol can reduce the release of inflammatory mediators by inhibiting the MAPK signaling pathway. It should be noted that the above mechanism analysis is based on literature reports, and this experiment did not conduct Western blot, qPCR, or other molecular biology experiments for direct verification. The above analysis is a reasonable inference based on literature.

[0091] Regarding the synergistic effect of piperine: the HFD+FO(-P) group (black pepper powder omitted) showed significantly worse results in all indicators compared to the HFD+FO group, verifying the importance of black pepper in the compound. This experiment verified the conclusion that "having black pepper is better than not having black pepper," but the concentration of curcumin in serum was not directly measured. Therefore, the specific mechanism that "piperine improves the bioavailability of curcumin" is a reasonable speculation based on literature rather than a direct proof from this experiment. Literature studies have shown that piperine can significantly increase the blood concentration and area under the curve (AUC) of curcumin by inhibiting the activity of glucuronyltransferase (UGT) and sulfotransferase (SULT) in the liver and intestine [Reference: Shoba G, et al. Planta Med, 1998, 64(4): 353-356]. The specific ratio of turmeric to black pepper in this formula of 10:1 to 20:1 is expected to maximize the bioavailability enhancement effect of piperine while ensuring safety.

[0092] Regarding the link between weight loss and anti-inflammation: It is worth noting that obesity itself is accompanied by chronic low-grade inflammation ("obesity inflammation"), and macrophage infiltration and M1 polarization in adipose tissue are key links connecting obesity and inflammation. The medicinal and edible oil of this invention reduces body fat accumulation through diglycerides and inhibits inflammatory responses in adipose tissue through its medicinal and edible active ingredients. These two aspects complement each other, potentially forming a virtuous cycle of "fat reduction-anti-inflammation".

[0093] This invention's medicinal and edible oil (a combination of diglyceride oil, turmeric, black pepper, dried tangerine peel, cinnamon, cloves, Sichuan pepper, and galangal) demonstrated clear weight-loss effects (significantly inhibiting high-fat diet-induced weight gain, with better effects than pure diglyceride oil) and anti-chronic inflammation effects (significantly downregulating serum pro-inflammatory factors TNF-α, IL-6, IL-1β, and LPS, and upregulating anti-inflammatory factor IL-10, while the anti-inflammatory effect of pure diglyceride oil was relatively limited) in an SD rat model. Both effects were simultaneously verified in the same animal model, and the sources of each effect were clarified through five parallel controlled experiments—the weight-loss effect mainly comes from the synergistic effect of diglyceride and the medicinal and edible active ingredients, while the significant enhancement of the anti-inflammatory effect mainly comes from the medicinal and edible compound active ingredients (especially the combination containing black pepper). This invention has demonstrated the potential of this product as a novel functional food ingredient with both weight-loss and anti-inflammatory effects in an SD rat model, providing an experimental basis for further functional evaluation and human application research.

[0094] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.

Claims

1. A medicinal and edible oil, characterized in that: Made from the following parts by weight of raw materials: 100 parts by weight of diglyceride oil; Turmeric powder, 0.5~5.0 parts by weight; 0.05~0.5 parts by weight of black pepper powder; 0.2~2.0 parts by weight of cinnamon powder; 0.3-3.0 parts by weight of dried tangerine peel powder; Clove powder 0.1~1.5 parts by weight; 0.05~1.0 parts by weight of Sichuan pepper powder; 0.1 to 1.5 parts by weight of galangal powder.

2. The edible oil that is both food and medicine as described in claim 1, characterized in that: The diglyceride oil contains no less than 60% by weight of diglycerides.

3. The edible oil that is both food and medicine as described in claim 1, characterized in that: Made from the following parts by weight of raw materials: 100 parts by weight of diglyceride oil; Turmeric powder, 1.0~3.0 parts by weight; 0.1 to 0.3 parts by weight of black pepper powder; 0.5 to 1.5 parts by weight of cinnamon powder; 0.5-2.0 parts by weight of dried tangerine peel powder; Clove powder, 0.2~1.0 parts by weight; 0.1-0.5 parts by weight of Sichuan pepper powder; 0.2~1.0 parts by weight of galangal powder.

4. The edible oil that is both food and medicine as described in claim 1, characterized in that: The weight ratio of the turmeric powder to the black pepper powder is 10:1 to 20:

1.

5. A method for preparing a medicinal and edible oil as described in any one of claims 1 to 4, characterized in that, Includes the following steps: Step 1: Grind the seven medicinal herbs—turmeric, black pepper, cinnamon, dried tangerine peel, cloves, Sichuan pepper, and galangal—into powder, pass them through a 40-60 mesh sieve, and mix them according to the weight ratio described above to obtain a mixed medicinal powder. Step 2: Add 5 to 10 times the weight of purified water to the mixed powder, stir evenly, add cellulase, the amount of enzyme added is 0.5% to 2.0% of the weight of the mixed powder, and perform enzymatic extraction at 40±2℃ for 1.0 to 1.5 hours, with the pH controlled at 4.5 to 5.

5. Step 3: After enzymatic hydrolysis, heat at 80-85℃ for 10-15 minutes to inactivate the enzyme, then cool to room temperature; Step 4: Use low-temperature vacuum concentration, with the temperature not exceeding 50℃ and the vacuum degree not exceeding -0.09MPa, to concentrate the extract to 1 / 3 to 1 / 2 of its original volume, and collect the condensate of the volatile oil. Step 5: Centrifuge the concentrate at 3000~5000r / min for 10~15 minutes, take the supernatant to obtain the concentrated water extract of medicinal and edible homology; Step 6: Combine the volatile oil condensate collected in Step 4 with the concentrated water extract obtained in Step 5 to obtain an extract of active ingredients that are both medicinal and edible. Step 7: Take 100 parts by weight of diglyceride oil, heat it to 50~60℃, and slowly add the extract of the active ingredient that is both food and medicine to the diglyceride oil under stirring conditions. Disperse it at high speed of 8000~12000r / min for 10~20 minutes to obtain a mixed oil phase. Step 8: Transfer the mixed oil phase into a vacuum reactor and dehydrate it under vacuum conditions not exceeding -0.095 MPa and a temperature of 75~85℃ until the water content does not exceed 0.1%. Step 9: During the dehydration process, the volatile components that are removed are collected in the condensation recovery system of the vacuum reactor. After the dehydration is completed, the volatile components recovered by condensation are added back to the dehydrated oil. Step 10: Filter the refilled grease through a 200-mesh filter cloth, fill with nitrogen, and obtain the finished product.

6. The method for preparing the edible oil that is both food and medicine as described in claim 5, characterized in that: In step two, the enzymatic hydrolysis temperature of the cellulase is 40°C, the enzymatic hydrolysis time is 1 hour, and the amount of cellulase added is 1.0% of the mass of the mixed powder.

7. The method for preparing the medicinal and edible oil as described in claim 5, characterized in that: The high-speed shearing speed in step seven is 10,000 r / min, and the shearing time is 15 minutes.

8. The use of the medicinal and edible oil according to any one of claims 1 to 4 in the preparation of food or dietary supplements with weight loss and / or anti-chronic inflammation functions.

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