2 results about "Fenugreek seed" patented technology

This invention relates to a vulnerary multifunctional composition, based on unripe coffee cherries (peel, mucilage, beans and silverskin), seed extract of Trigonella foenum-graecum, with one or more tissue-inducing molecules derived from the secondary metabolites of both plants. The unexpected and surprising ability of this new composition to solve the problems of chronic non-healing wounds addresses a long felt unmet need in the medical arts. Through a multifaceted approach, it combats microbial infections, reduces chronic inflammation, counters oxidative stress, enhances immune responses, promotes angiogenesis, regulates protease activity, stimulates collagen deposition, increases growth factor availability, facilitates cell migration, and prevents persistent infections. These novel integrated therapies represent a breakthrough in addressing macroscopic wound healing while targeting the underlying microscale mechanisms. This invention also relates to methods for preparing, using, and administering the multifunctional composition for timely healing in mammals with various skin lesions.

The application relates to the tobacco essence and flavor preparation technical field, in particular to a fenugreek extract freeze-dried powder and a preparation method and application thereof. The application is prepared by reverse osmosis coupling low-temperature vacuum concentration on fenugreek seeds, and then freeze-drying to obtain the fenugreek extract freeze-dried powder. The freeze-dried powder can be directly used as a tobacco fenugreek flavor, or can be used by being dissolved in a solvent to obtain a tobacco fenugreek flavor. The reverse osmosis coupling low-temperature vacuum concentration and freeze-drying technology adopted by the method can separate and concentrate ethanol and most of the water, so that the concentration time is shortened, and the overall time of flavor preparation is further reduced; meanwhile, the process can maximally reduce the volatilization loss of heat-sensitive flavor substances, and effectively retains the aroma components in the fenugreek.