A functional food product that improves immunity by eliminating toxins and reducing inflammation in the body, and the method of producing this functional food product.

Abstract

The invention relates to a functional food preparation that improves immunity by eliminating toxins through reducing inflammation in the body, in which the preparation comprises 89 to 91 parts by weight of bamboo salt powder, 0.8 to 1.2 parts by weight of broccoli extract powder, 0.8 to 1.2 parts by weight of turmeric extract powder, 0.8 to 1.2 parts by weight of shiitake mushroom extract powder, 0.8 to 1.2 parts by weight of cauliflower extract powder, 0.8 to 1.2 parts by weight of cabbage extract powder, 0.8 to 1.2 parts by weight of bromelain, 0.8 to 1.2 parts by weight of quercetin, 0.8 to 1.2 parts by weight of vitamin C, 0.8 to 1.2 parts by weight of dried yeast, and 0.8 to 1.2 parts by weight of chlorella powder. In addition, the invention also relates to a method for producing this functional food preparation.