6 results about "Beta-Carotene" patented technology

1. The product name of the design product: bottle label (bilberry lutein beta-carotene soft capsule). 2. The use of the design product: label for the surface of the product packaging. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes color. 6. The design product is a flat product, omitting the left view, right view, top view, bottom view, and rear view, which is not commonly used.

The invention discloses bubble candies capable of supporting vision health and a preparation method of the bubble candies, and belongs to the technical field of food processing. The bubble candy comprises vitamin C, sodium ascorbate, lutein ester, zeaxanthin, astaxanthin, anthocyanin, beta carotene, semen cassiae, chrysanthemum, DL-malic acid, citric acid, sodium bicarbonate, sorbitol, xylitol, sucralose, stevioside, aspartame, passion fruit powder essence, magnesium stearate, sunset yellow aluminum lake, allura red aluminum lake and lemon yellow aluminum lake. The preparation method comprises the following steps: (1) weighing; (2) mixing; (3) tabletting; and (4) packaging. Starting from the goal of protecting eyesight health, vitamins, minerals and functional plant extract raw materials are taken as main materials, a carrier sorbitol with good compressibility, citric acid capable of improving bubble feeling, sodium bicarbonate and the like are taken as auxiliary materials, and according to a high-quality production process, the product dosage form is designed into the bubble tablet candy, so that the bubble tablet candy has better stability, and is suitable for popularization and application. The carrying is convenient.

USE OF A COSMETIC COMPOSITION RICH IN FATTY ACIDS, BETA CAROTENE AND VITAMIN E FOR SKIN PROTECTION AGAINST OXIDATIVE STRESS The present invention relates to the use of a cosmetic composition comprising, by weight relative to the total weight of the composition, between 4 and 6% apricot kernel oil, between 3 and 8% carrot root extract, between 8 and 12% jojoba oil, between 25 and 35% carrot aerial parts hydrosol, between 8 and 12% orange blossom floral water, between 0.1 and 0.5% orange essential oil, between 0.1 and 0.5% wheat germ oil, between 0.1 and 0.5% sea buckthorn berry extract, and between 15 and 35% water, to protect the skin against oxidative stress and preventing and / or delaying the signs of aging induced by oxidative stress. [Fig.1]

13-cis retinoic acid (13-cis) is a potent teratogen that crosses the placenta and exists in equilibrium with 13-trans retinoic acid (13-trans). Compared to 13-trans, 13-cis is preferentially concentrated in the cell nucleus where it is isomerized to teratogenic 13-trans. In pregnant mothers the plasma 13-cis concentration is highest in the first 8-12 weeks of pregnancy. Neurocognitive impairment even in the absence of any physical defects has been reported to be 30%-60% of children exposed to Isotretinoin (13-cis) during the prenatal period. Genetic variability of CYP26A1 and / or CYP26B1 may be passed onto the fetus and is probably associated with increased maternal and fetal retinoid concentrations. Beta carotene crosses the placenta but may be metabolized and / or stored by the fetus differently than in adults. Measuring maternal retinoids and CYP26A1 and CYP26B1 activities may provide insight into the steep rise in neurodevelopment disorders not explained by improvement in diagnosis.

The present invention is drawn towards a composition comprising Artepillin C, naringenin, a carotenoid, and a pharmaceutically acceptable carrier, wherein the carotenoid is selected from the group consisting of beta-carotene, lycopene, or lutein, and methods of using the composition for local fat reduction and / or treating a subject afflicted with a metabolic disorder.

The embodiment of the invention provides a processing method for increasing the protein content of goose meat, and relates to the technical field of breeding. The processing method for increasing the protein content of the goose meat comprises the following steps: S1, obtaining raw materials; s2, mixing and stirring: guiding into mixing equipment for mixing and stirring; and S3, granulation and cladding: the uniformly mixed materials in the S2 are introduced into a granulator, the materials are pressed into granules convenient to eat, and the cladding layer on the surfaces of the granules is an edible reagent which comprises the taste type loved by the geese and the color capable of being pecked by the geese. Through nutritional ingredients required by cantharides yellow, beta carotene, grass carp meat, corn flour, radix puerariae powder and the like, the protein content of the goose meat can be remarkably improved, the fat content can be reduced, then the mouth feel of the goose meat is improved, and the production requirements of the low-fat goose meat are better met; picky eating of animals can be avoided through particle pressing eating, the compound feed formula contains various raw materials, and the phenomenon that the animals select loved food from powder and refuse to intake other ingredients can be prevented.