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107 results about "Cholesterol absorption" patented technology

Managing cholesterol at the site of absorption is an increasingly popular strategy in the treatment of hypercholesterolemia [citation needed]. Cholesterol absorption inhibitors are known to have a synergistic effect when combined a class of antihyperlipidemics called statins, to achieve an overall serum

Vinegar drink with function of assistance on blood lipid reduction, and preparation method of vinegar drink

The invention discloses vinegar drink with a function of assistance on blood lipid reduction, and a preparation method of the vinegar drink. The vinegar drink is prepared from the following materials by weight percent: 20-30% of fermented yam vinegar, 15-20% of edible fungus enzymatic hydrolysate, 10-15% of kelp enzymatic hydrolysate, 5-8% of oyster enzymatic hydrolysate, 5-15% of fresh fruit and vegetable juices, 6-10% of functional oligosaccharide and the balance of water. The vinegar drink is obtained by microwave-assisted enzymolysis, stacked dynamic reflux fermentation, ultrafiltration membrane treatment and low-temperature centrifuging; the molecular weights of effective components are reduced by enzymolysis; effective matters are purified by membrane treatment, so that the matters are more easily absorbed by a human body, and the effect of assistance on blood lipid reduction is more easily exerted; a pasteuring way is adopted for sterilizing, so that nutritional ingredients are effectively prevented from being damaged by high temperature; the vinegar drink with the function of assistance on blood lipid reduction is rich in functional polysaccharide, the functional oligosaccharide, polypeptide, amino acid, fruit vinegar, vitamins and mineral substances, thus having the effects of reducing blood cholesterol and inhibiting cholesterol absorption, and having the function of assistance on blood lipid reduction; the vinegar drink also has the functions of scavenging free radicals and delaying human aging, and is beneficial to improving the immunity of the human body.
Owner:JIANGSU FOOD & PHARMA SCI COLLEGE

Preparation method of nutritional barley seedling juice

The invention discloses a preparation method of nutritional barley seedling juice and belongs to the field of processing of foods. The preparation method of the barley seedling juice comprises the following steps: cutting barley seedlings, washing, sterilizing, fixing color, pulping, performing enzymolysis, filtering, homogenizing, fermenting, filling and preserving. According to the preparation method disclosed by the invention, an ozone sterilization method is adopted, so that inactivation of superoxide dismutase (SOD) in the barley seedling juice is reduced; the barley seedling juice is fermented by using lactobacillus, so that beneficial microorganisms in the seedling juice are greatly increased. The prepared barley seedling juice can simultaneously inhibit cholesterol absorption, reduce blood lipids, reduce blood pressure and enhance immunity and resistance of a human body; furthermore, vitamin C is added into the barley seedling juice after fermentation, thereby being conductive to activating and improving the enzyme activity of SOD, which is improved by 45% in comparison with the enzyme activity of SOD before adding the vitamin C and having the effects of resisting aging and promoting longevity; and furthermore, the original grass smell in the barley seedlings is reduced and the product is slightly fragrant, thereby having broad market potentials.
Owner:天津北洋百川生物技术有限公司

Blood fat lowering mung bean cake

The present invention relates to a blood fat lowering mung bean cake. The preparation comprises: grinding mung bean into mung bean powder, spreading the mung bean powder, drying, crushing hawthorn, plantaginis semen shell, brown algae and salvia miltiorrhiza, placing the crushed materials into a leaching tank, carrying out dipping and boiling to obtain a leaching liquid, mixing the leaching liquid and the mung bean powder, adding lactase, carrying out constant temperature enzymolysis to obtain an enzymolysis product, adding Sa-son seed gum, uniformly stirring, dividing into small blocks, placing into a steaming drawer to steam, and carrying out cooling solidification. According to the present invention, with the blood fat lowering mung bean cake, the cholesterol absorption of the intestinal tract is inhibited, the enterocinesia is promoted, the fat oxidation decomposition is accelerated, and the cholesterol excretion rate is increased so as to reduce the cholesterol content in the blood; the preparation process is simple and easy to perform, and the obtained blood fat lowering mung bean cake has characteristics of delicate and fragrant taste, soft and smooth hand-feeling, no hard block and easy digestion and absorption, is suitable for people with pool stomach and pool spleen, is rich in polysaccharides, proteins, vitamins, mineral elements and cellulose, and further has high nutritional values and health functions.
Owner:ANHUI HONGTAI FOOD

Astaxanthin-containing healthcare noodles and preparation method thereof

The invention discloses astaxanthin-containing healthcare noodles and a preparation method thereof. An active ingredient of the astaxanthin-containing healthcare noodles is prepared from wheat flour, astaxanthin powder, hawthorn, malt, egg, chitosan, Artemisia seed glue, edible salt and Chinese herbal medicine additive. The Chinese herbal medicine additive is prepared from bamboo fungus, phlomis mongolica, kelp, semen cassia, bamboo leaf, chickpea, fructus perillae, momordica grosvenori, inula flower, radix astragali and trichosanthes kirilowii. Astaxanthin has efficacy of lowering blood fat, preventing cardiovascular diease, inhibiting diabetic nephropathy and enhancing immunity and is combined with Chinese herbal medicine having efficacy of clearing liver heat, tranquilizing liver yang, nourishing liver and kidney, moistening dryness to promote salivation, tonifying spleen and qi, activating blood to remove stasis, eliminating phlegm and inducing dieresis, and various raw materials are matched and composed scientifically, thereby balancing both symptoms and root causes and being safe, reliable and remarkable in treatment effect; synergistic or resistant effect among the raw materials is utilized to improve treatment effect, so that effects of reducing cholesterol absorption, accelerating cholesterol discharge and lowering blood fat are realized, and a healthy food is provided for patients with hyperlipidemia and hyperglycemia.
Owner:山东海葵生物科技有限公司
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