42 results about "Chiro-inositol" patented technology

Insulin sensitivity increasing substances (ISIS), including but not limited to D-chiro-inositol, thiazolidinedione and derivatives, and biguanides, are useful in the treatment of hair loss and other disorders of the pilosebaceous apparatus (hirsutism, acne, etc.) associated with conditions of excess insulin and / or insulin resistance. The treatment comprises administering to a mammal, such as a human, at least one ISIS either alone or in combination with at least one agent, such as an androgen receptor blocker (ARB) and / or a steroid enzyme inhibitor or inducer (STI). Additionally, an activity enhancing agent may be included for topical administration.

The invention relates to the production method of a bitter buckwheat product, in particular to the production process of sweet fermented bitter buckwheat, which solves the technical problems in processing sweet fermented products from the bitter buckwheat material. The production method comprises the following steps: soaking bitter buckwheat in water, steaming, cooling, adding sweet sake koji, bottling and fermenting. The sweet fermented bitter buckwheat prepared by the invention has clear liquid, aromatic flavor, sweet and sour taste, and unique flavor of bitter buckwheat. The sweet fermented bitter buckwheat contains total phenol 3.32%, total flavone 1.75% measured by spectrophotography, rutin 0.93 measured by liquid chromatography, quercetin 0.07%, isoquercitrin 0.04%, and D-chiro-inositol 0.13%. The sweet fermented bitter buckwheat has extremely high efficiency in eliminating hydroxyl radicals, hydrogen peroxide and DPPH, and the efficiency is enhanced when the concentration of the extractive liquid increases.

The invention provides a preparing method of edible albumen, in particular to a preparing method of yellow meal worm albumen. The method is that the pupas of the live yellow meal worms are cleaned through clean water and are sent into a pulp grinder to be grinded and then are filtered and separated; then the filter residue is cleaned through an amount of clean water twice; then the filter residue and the filtering liquid are sent into a freeze-dry machine to be frozen and then smashed into powder; finally the powder is positioned into a microwave facility to be sterilized under 70 to 80 DEG C and then is packed; then the yellow meal worm albumen finished product is obtained. Compared with the existing animal and plant albumen, the yellow meal worm albumen made through the method has the advantages of low cost, good effect, stable albumen nutrition component in the product, and no severe biologic active material damage; wherein, the yellow meal worm albumen also contains natural L-Chiro-inositol Chitin component with physiologic adjusting function which has high biologic active albumen content and richly contains various amino acid, vitamin and various available mineral elements, which can be eaten directly or served as the nutrition food albumen material. Thus, the yellow meal worm albumen has good popularization and application value.

An ester formed from an inositol or an inositol derivative and niacin, wherein the inositol or the inositol derivatives comprises a stereoisomer selected from allo-inositol, cis-inositol, epi-inositol, muco-inositol, neo-inositol, scyllo-inositol, D-chiro-inositol and L-chiro-inositol, or pharmaceutically acceptable salts thereof. Examples of esters include inositol hexaniacinates such as allo-inositol hexaniacinate and cis-inositol hexaniacinate. The esters can be used to treat any disorder that is treatable with niacin therapy such as dyslipidemia, hypercholesterolemia, hyperlipidemia or cardiovascular disease. The esters can be administered with other agents such as HMG-CoA reductase inhibitors, statins, fibrates, activators of peroxisome proliferator activated receptors poli-cosanol, phytosterols, tocotrienols, calcium, bile acid sequestrants, guar gum and free niacin. The invention includes pharmaceutical compositions containing these compounds.

A buckwheat extract comprising at least myo-inositol, D-chiro-inositol, a fagopyritol, one MAPK-stimulating compound, and one glucose-uptake inhibiting compound. A substantially pure glucose-uptake inhibiting compound selected from a buckwheat extract. A method for providing a glucose-uptake inhibiting extract from buckwheat seed comprising first contacting said buckwheat seed with a non-polar solvent, then contacting said buckwheat seed with a polar aprotic solvent, and then finally contacting said buckwheat seed with a third solvent. The third solvent may be a polar aprotic solvent or a polar protic solvent. The extract produced by contacting buckwheat seed with the third solvent is dried to remove the solvent therefrom. Compositions comprising dried glucose-uptake inhibiting buckwheat extracts and purified compounds therefrom.

The invention provides application of pinitol to pharmacy and health care product. Compared with the prior art, the invention has the beneficial effects that: novel medical application and health care application of a known compound is explored, and a new application field is developed; the product has rich source and simple preparation process, can be prepared into an oral preparation, an injection and tablet, and is convenient for use; the configured drug product or health care product has effects of increasing plasma levels of pinitol and D-chiro-inositol, and decreasing plasma insulin and glucose levels; and the configured drug product or health care product has effects of reducing the blood sugar value, insulin level, plasma lipid and plasma triglyceride.

PCT No. PCT / JP98 / 01215 Sec. 371 Date Jun. 8, 1999 Sec. 102(e) Date Jun. 8, 1999 PCT Filed Mar. 20, 1998 PCT Pub. No. WO98 / 42863 PCT Pub. Date Jan. 10, 1998The present invention relates to an assay method of chiroinositol which comprises reacting a specimen containing chiroinositol with 1) a dehydrogenase, which catalyses at least reversible reaction with a substrate of chiroinositol in the presence of a coenzyme selected from NAD(P)s and a coenzyme selected from thio-NAD(P)s, 2) A1 and 3) B1 to form cycling reaction of the formula wherein a product is a compound, from which 2 or 4 hydrogen atoms are deleted from chiroinositol, A1 is NAD(P)s or thio-NAD(P)s, A2 is a reduced form of A1, B1 is a reduced form of NAD(P)s in case of A1 being thio-NAD(P)s or a reduced form of thio-NAD(P)s in case of A1 being NAD(P)s and B2 is an oxidized form of B1, and determining an amount of converted A2 or B1 by the said reaction, and a composition for assay of chiroinositol. Chiroinositol can be assayed by accurate, simple, low price and high sensitive method.

The invention provides a processing method of a cereal beverage, particularly a processing method of a Mi rice low-alcohol beverage, which solves the problems of single type, poor taste and nutrient deficiency in the prior production process of fermented cereal beverages. The processing method comprises the following steps: preparing Mi rice and tartary buckwheat at a ratio of 3:1, soaking in cold water, steaming, saccharifying, allowing fermentation at a temperature below 20 DEG C, stirring once every day to mix the materials thoroughly, keeping the fermentation temperature constant, maintaining for half a month, and carrying out the static fermentation for 15 to 25 days. The obtained beverage integrates the advantages of Mi rice and tartary buckwheat; has the characteristics of low alcoholicity, low grain consumption and high nutrition; particularly contains physiological factors such as rutin, quercetin and D-chiro-inositol; can effectively regulate the blood sugar level and improve the symptoms of diabetic patients.

Compounds having a mimetic or antagonistic property of an inositol phosphoglycan, and the uses of these compounds are disclosed, together with the use, e.g. to treat a condition ameliorated by administration of an IPG second messenger or an IPG antagonist thereof. Preferred compounds of the invention are based on the substituted cyclitols, such as the chiro-inositol derivative pinitol (3-O-methyl-chiro-inositol).

The present invention relates to a method for preparing D-chiro-inositol from myo-inositol by using a transformed host cell which expresses enzymes such as a myo-inositol transporter, inositol dehydrogenase, and inosose isomerase. According to the method of the present invention, myo-inositol can be converted into D-chiro-inositol at a high yield.

The present invention relates to the use of D-chiroinositol or a phosphate thereof in combination with folate for the reduction or prevention of congenital deformations such as anorectal malformations, neural tube defects, cleft-lip, cleft palate, and other birth defects. The invention further relates to the use of D-chiroinositol or a phosphate thereof in quieting or preventing the sensitivity of breast tissue to estrogenic, progestogenic, and or anti-androgenic insult, whether from environmental, dietary, or medicinal sources. Co-therapies as well as combination products of D-chiro-inositol (or a phosphate thereof) with at least one of (a) a folate source and (b) one or more of an estrogenic substance, a progestogenic substance, and / or an antiandrogenic substance are also claimed.

The invention discloses a fermentation method of tartary buckwheat bran. The fermentation method comprises the following steps: (1) extracting tartary buckwheat bran with 70-90% (v / v) ethanol, recovering a solvent from the extracting liquor to obtain crude extract; and (2) adding the crude extract from the step (1) in a YPD liquid culture medium with pH of 6.8-7.2 for uniformly mixing, wherein the usage amount of the crude extract is one fifth to one twentieth (w / w) that of the culture medium; and inoculating the activated angel sweet wine yeast, sweet wine yeast or aspergillus niger, and fermenting at 25-35 DEG C for 1-4 days, thus obtaining the tartary buckwheat bran. The invention also provides a fermentation product prepared by adopting the fermentation method, pharmacy applications of the fermentation product and applications of the tartary buckwheat flavone extract in preparation of combined medicines. The content of D-chiro-inositol in the fermentation product prepared by adopting the fermentation method is high, and the fermentation product can be used for treating diabetes mellitus and has stronger practical application values.

The process of extracting D-chiral inositol from buckwheat bran includes: extracting D-chiral inositol and its derivative from buckwheat bran with water or water solution of alcohol in the concentration up to 60 %, filtering the extracted liquid and concentrating, hydrolyzing to convert the D-chiral inositol derivative into D-chiral inositol, decolorizing with active carbon, separating and refining in ion exchange resin, and concentrating to obtain D-chiral inositol product. The present invention extracts D-chiral inositol from buckwheat bran as the side product of buckwheat powder and has high resource utilizing rate, and the extract has D-chiral inositol content as high as 40 %.

A production method for rutin beer brewed by adding buckwheat belongs to the field of fermented food. The buckwheat is rich in nutrient, is particularly rich in high-activity substances such as rutin and D-chiro-inositol and has unique dietary therapy and health care functions. In the general production process of buckwheat beer, rutin and other active substances are decomposed and damaged, the content of the rutin is very little and pharmaceutical and edible functions of buckwheat cannot be achieved, so that buckwheat resources are wasted. According to the production method disclosed by the invention, soluble mixtures such as rutin are extracted before the buckwheat is fermented; the rutin solution which is back added after the fermentation is ended accounts for 0.1-0.5 percent of beer; and no additive is added, so that the pure natural quality and the dietary therapy and health care efficacies of the rutin beer are ensured. According to the technology, general beer production equipment and process are utilized; a formula of raw materials is only adjusted; the buckwheat accounts for 3-30 percent of grains in brewing raw materials; the produced rutin beer has little difference from general beer in colors and luster, mouthfeel, flavor and production cost; and the rutin beer contains 10-50mg / 100ml of rutin and is especially suitable for patients suffered from hypertension, hyperlipidemia and diabetes mellitus to drink.

The invention relates to fagopyrum tararicum leaf herbal tea and a preparation method. The fagopyrum tararicum leaf herbal tea consists of the following component in percentage by mass: 99.5-99.9% of a component A, and 0.1-0.5% of a component B, wherein the component B is beta-cyclodextrin; the component A consists of 40-60 parts of fagopyrum tararicum leach liquor, 0.5-4 parts of mint leaf leach liquor, 0.5-4 parts of momordica grosvenori leach liquor, 0.5-4 parts of lemon grass leach liquor, 0.5-4 parts of dianthus chinensis leaf leach liquor and 0.5-4 parts of chrysanthemum leach liquor. By adopting a specific leaching method and proportioning, a herbal tea drink which is rich in functional substances such as rutin, quercetin and chiro-inositol and is excellent in nutrition function and applicable to different people can be obtained.

The invention relates to a method for brewing buckwheat rutin fruit wine and belongs to the field of fermented food. The buckwheat is rich in nutrients, is particularly rich in high-activity substances such as rutin and D-chiro-inositol and has a unique dietetic healthcare function. Rutin in the buckwheat is decomposed and destroyed in the process of brewing the common buckwheat-fermented wine, thus the buckwheat-fermented wine contains a very little amount of rutin, the medicinal and edible functions of the buckwheat can not be fulfilled, and the resource of buckwheat is wasted. According to the method, the food-grade rutin and other soluble substances are roughly extracted before fermenting the buckwheat, and the weight of the rutin crystalline mixed solution added after fermentation is 0.1-0.5% of that of the buckwheat rutin fruit wine, thus the nutrition and healthcare-functions of both the buckwheat rutin fruit wine and the buckwheat rutin food are improved synergistically. According to the technology, the equipment and the process for producing the common fruit wine are adopted, and only the formula of raw materials is adjusted. The weight of the buckwheat is 3-7% of that of the fruit juice for brewing the buckwheat rutin fruit wine. The produced buckwheat rutin fruit wine is slightly different from the common fruit wine in color, taste, flavor and production cost. Every 100ml of buckwheat rutin fruit wine comprises 10-40mg of rutin, so that the buckwheat rutin fruit wine is beneficial to patients with high blood pressure, high cholesterol, cardiovascular diseases and diabetes.

The invention provides a method for extracting a functional component of mungbean sprout. The obtained extract has remarkable function of reducing blood sugar and can be used to prepare a drug for treating diabetes or health-care food for preventing and treating diabetes.

The invention relates to a method for brewing buckwheat rutin yellow wine and belongs to the field of fermented food. The buckwheat is rich in nutrients, is especially rich in high-activity substances such as rutin and D-chiro-inositol and has a unique dietetic healthcare function. Rutin and other active substances in the buckwheat are decomposed and destroyed in the process of brewing the common buckwheat yellow wine, so that the buckwheat yellow wine contains a very little amount of rutin, the medicinal and edible functions of the buckwheat can not be fulfilled, and the resource of buckwheat is wasted. According to the method, the food-grade rutin and other soluble mixtures are roughly extracted before the buckwheat is fermented, and the weight of the rutin solution added after fermentation is 0.1-0.5% of that of the buckwheat rutin yellow wine, and the amount of buckwheat is 3-30% of that of grains (raw materials) for brewing the buckwheat rutin yellow wine. No additive is additionally added, thus the buckwheat rutin yellow wine has purely natural quality and deserved dietetic healthcare efficacy. According to the technology, the equipment and the process for producing the common yellow wine are adopted, and only the formula of raw materials is adjusted. The produced buckwheat rutin yellow wine is slightly different from the common yellow wine in color, taste, flavor and production cost. Every 100ml of buckwheat rutin yellow wine comprises 10-50mg of rutin, so that the buckwheat rutin yellow wine is suitable for patients with high blood pressure, high cholesterol and diabetes to drink.

The invention relates to the field of food, in particular relating to buckwheat popcorn by taking buckwheat as a main raw material, an instant fast food and a preparation method thereof. The invention solves the problem of providing the buckwheat popcorn which takes buckwheat kernel as a main raw material and is prepared successively by dipping, drying by microwave and popping, and the buckwheat popcorn can be prepared into a buckwheat instant fast food by a traditional technology. The processing technology of the traditional buckwheat food has low production efficiency, more hydro-thermal treatment processes and long time and loses more nutrition and health care ingredients in buckwheat. The invention has the advantages that the invention adds the content of health care ingredients, suchas chiro-inositol and the like, can quickly lower moisture content of the kernel because of drying by microwave, quickly improves kernel temperature, reduces hot working time for dewatering and drying, reduces heating, warming and moisture vaporization time when the kernel pops, can effectively reduce loss of nutrition and health care ingredients during processing and is favourable for reserving nutrition and health care ingredients.

An efficient molecular evolution system was obtained by combining two novel approaches in the field, intramolecular acyl migration for DCL generation and boronic acid as a selector. 1,4-Di-O-benzoyl chiro-inositol in acetonitrile with DBU as a base generated a reversible equilibrium of 9 regioisomers. Only 3,4-di-O-benzoyl chiro-inositol, containing two sets of cis-diols, is most favored toward binding with phenyl boronic acid, and its percentage of the DCL composition was amplified by up to 82%.

The invention discloses a method for preparing D-chiro-inositol from microorganism whole cells and / or lysate thereof for catalyzing myo-inositol. The method comprises the steps of constructing engineering bacteria for expressing heat-resisting myo-inositol 2-dehydrogenase and / or heat-resisting inosose isomerase genes, performing cell membrane permeability treatment and / or breaking on the engineering bacteria, and then converting the myo-inositol into the D-chiro-inositol by using the permeability engineering bacteria or the lysate thereof. Compared with a conventional method for producing theD-chiro-inositol, the method disclosed by the invention has the advantages of being simpler in production technology, lower in production cost, higher in yield and the like.

The invention belongs to the field of medicines, and relates to an application of D-chiro-inositol in preparation of a hepatic fibrosis resisting medicine. Systematic researches of the influence on blood serum liver function indexes AST and ALT activity of bile duct ligation (BDL) model group mice, the improvement on a liver pathological structure, the influence on the hepatic fibrosis degree and liver tissue hydroxyproline content, the influence on the blood serum and the liver tissue oxidative stress level, the influence on inflammatory reactions, and the like, prove that the D-chiro-inositol can inhibit the generation and improvement of hepatic fibrosis, and is expected to be developed into a potential active ingredient of a hepatic fibrosis resisting medicine.

The invention relates to a healthy food composition which is composed of cereals rich in plant polyphenol and sterol, traditional Chinese medicines and yeast, the cereals are one or more of quinoa, oat, buckwheat, highland barley, buckwheat bran and buckwheat germs, and the traditional Chinese medicines are one or two of rhizoma polygonati and radix puerariae. The synergistic hypoglycemic effect is achieved through the comprehensive action of various bioactive substance groups, multi-level, multi-target and multi-angle synergistic interaction of polyphenol, sterol, dietary fiber, protein, polypeptide, oligopeptide, [beta]-glucan, flavone, D-chiro-inositol, ecdysone and the like is achieved, and an excellent effect is shown in mouse hypoglycemic experiments and clinical experiments.

A production method for rutin edible vinegar brewed by adding buckwheat belongs to the field of fermented food. The buckwheat is rich in nutrient, is particularly rich in high-activity substances such as rutin and D-chiro-inositol and has unique dietary therapy and health care functions. In the general production process of buckwheat edible vinegar, rutin and other active substances are decomposed and damaged, the content of the rutin in the edible vinegar is very little and pharmaceutical and edible functions of buckwheat cannot be achieved, so that buckwheat resources are wasted. According to the production method disclosed by the invention, soluble mixtures such as food rutin are extracted before the buckwheat is fermented; the rutin solution which is back added after the fermentation is ended accounts for 0.1-0.5 percent of the edible vinegar; and no additive is added, so that the pure natural quality and the dietary therapy and health care efficacies of the edible vinegar are ensured. According to the technology, general edible vinegar production equipment and process are utilized; a formula of raw materials is only adjusted; the buckwheat accounts for 3-30 percent of grains in brewing raw materials; the produced rutin edible vinegar has little difference from general vinegar in color and luster, mouthfeel, flavor and production cost; and the rutin edible vinegar contains 10-50mg / 100ml of rutin and is especially suitable for patients suffered from hypertension, hyperlipidemia and diabetes mellitus to eat.

A buckwheat extract comprising at least myo-inositol, D-chiro-inositol, a fagopyritol, one MAPK-stimulating compound, and one glucose-uptake inhibiting compound. A substantially pure glucose-uptake inhibiting compound selected from a buckwheat extract. A method for providing a glucose-uptake inhibiting extract from buckwheat seed comprising first contacting said buckwheat seed with a non-polar solvent, then contacting said buckwheat seed with a polar aprotic solvent, and then finally contacting said buckwheat seed with a third solvent. The third solvent may be a polar aprotic solvent or a polar protic solvent. The extract produced by contacting buckwheat seed with the third solvent is dried to remove the solvent therefrom. Compositions comprising dried glucose-uptake inhibiting buckwheat extracts and purified compounds therefrom.

The invention discloses a preparation method of nutritious tribute cake. According to the preparation method, the finished nutritious tribute cake can be prepared from simple powder through molding and baking. The tribute cake is rich in human body required nutrients such as active proteins, bioflavonoid (mainly including rutin, quercetin, morin and kaempferol), anthocyanidin, D-(+)-chiro-inositol, Se, Cr, Mn, K, Mg, Ca, Fe, Zn, B vitamins, vitamin C, vitamin E, niacin and the like. The tribute cake prepared with the method is easy to digest and absorb, has edible effects of reducing lipid, reducing pressure, tonifying the spleen, promoting blood circulation, soothing the nerves, moistening the lung, improving constipation and the like, and can inhibit colorectal cancer and gallstones, prevent and cure diabetes, and inhibit absorption of hazardous substances. The tribute cake is prepared from pure natural raw materials, contains no chemicals, is nutritious and healthy and is suitable for people of all ages.