288 results about "Glycemic" patented technology

A programmatically generated AI avatar includes a customizable personality module, acting as the embodied interface for a powerful AI “mind” that delivers personalized coaching to improve user health, well-being, and longevity. The system uses machine learning, large language models, and biometric modeling to synthesize real-time, multi-modal health data—including sleep, nutrition, glucose, mood, and activity—and generate forward-prescribed KHAs. Unlike human coaches, it continuously adapts based on context and behavior, targeting the root cause: metabolic dysfunction—namely by restoring healthy, sustainable body composition through the preservation or building of lean muscle mass and reduction of excess fat. KHAs can also be shared with friends or programmatically generated AI avatars, allowing for coordinated action, emotional support, and accountability through social connection—further reinforcing positive behavior and adherence. The system's reinforcement learning engine incorporates both individual response data and anonymized population-level insights to optimize recommendations over time, learning which interventions are most effective for users with similar physiological and behavioral profiles. First validated with Olympic athletes—resulting in measurable improvements and medal-winning outcomes—this system offers a scalable, emotionally intelligent coaching engine that exceeds human capability, designed for the ultimate purpose of supporting sustainable health, resilience, and human thriving.

The invention relates to the technical field of production monitoring control, and discloses a method and a system for monitoring production of eggs capable of reducing blood sugar based on fermented feed. The method comprises the following steps: detecting the hypoglycemic active components of the fermented feed through a multispectral sensor array to obtain spectral characteristic data; establishing a laying hen blood glucose metabolism correlation model by using a partial least squares regression algorithm; dynamically predicting the egg hypoglycemic index based on the incidence matrix and performing function grading; regulating and controlling formula parameters of the fermented feed in real time by adopting a particle swarm optimization algorithm; and carrying out production process quality tracing monitoring and abnormity early warning according to the optimized formula instruction. According to the method, the monitoring precision, the prediction accuracy and the quality stability of the production of the blood-sugar-reducing eggs are improved.

A programmatically generated AI avatar includes a customizable personality module, acting as the embodied interface for a powerful AI “mind” that delivers personalized coaching to improve user health, well-being, and longevity. The system uses machine learning, large language models, and biometric modeling to synthesize real-time, multi-modal health data—including sleep, nutrition, glucose, mood, and activity—and generate forward-prescribed KHAs. Unlike human coaches, it continuously adapts based on context and behavior, targeting the root cause: metabolic dysfunction—namely by restoring healthy, sustainable body composition through the preservation or building of lean muscle mass and reduction of excess fat. KHAs can also be shared with friends or programmatically generated AI avatars, allowing for coordinated action, emotional support, and accountability through social connection—further reinforcing positive behavior and adherence. The system's reinforcement learning engine incorporates both individual response data and anonymized population-level insights to optimize recommendations over time, learning which interventions are most effective for users with similar physiological and behavioral profiles. First validated with Olympic athletes—resulting in measurable improvements and medal-winning outcomes—this system offers a scalable, emotionally intelligent coaching engine that exceeds human capability, designed for the ultimate purpose of supporting sustainable health, resilience, and human thriving.

A programmatically generated AI avatar includes a customizable personality module, acting as the embodied interface for a powerful AI “mind” that delivers personalized coaching to improve user health, well-being, and longevity. The system uses machine learning, large language models, and biometric modeling to synthesize real-time, multi-modal health data—including sleep, nutrition, glucose, mood, and activity—and generate forward-prescribed KHAs. Unlike human coaches, it continuously adapts based on context and behavior, targeting the root cause: metabolic dysfunction—namely by restoring healthy, sustainable body composition through the preservation or building of lean muscle mass and reduction of excess fat. KHAs can also be shared with friends or programmatically generated AI avatars, allowing for coordinated action, emotional support, and accountability through social connection—further reinforcing positive behavior and adherence. The system's reinforcement learning engine incorporates both individual response data and anonymized population-level insights to optimize recommendations over time, learning which interventions are most effective for users with similar physiological and behavioral profiles. First validated with Olympic athletes—resulting in measurable improvements and medal-winning outcomes—this system offers a scalable, emotionally intelligent coaching engine that exceeds human capability, designed for the ultimate purpose of supporting sustainable health, resilience, and human thriving.

The invention discloses a composition for regulating body weight through satiety-sugar control double channels. The composition is prepared from the following components in parts by weight: 5-25 parts of cinnamon extract, 1-20 parts of ganoderma lucidum EGCG composite powder, 10-40 parts of L-arabinose, 5-40 parts of composite fruit and vegetable fiber powder, 5-25 parts of fructus cannabis protein peptide, 1-20 parts of apple polyphenol, 1-20 parts of white kidney bean dietary fiber powder and 1-20 parts of agaricus bisporus powder. The composition is characterized in that digestion and absorption of carbohydrate are inhibited, the swelling ratio larger than or equal to 35 times is achieved through a composite fiber system, gastric emptying is remarkably prolonged, satiety hormones such as GLP-1 are adjusted, and the composition can be used as a non-alternative weight management product and is good in safety.

The invention relates to the technical field of food processing, and discloses Lithocarpus litseifolius low-GI biscuits with an intestinal flora regulation function and a preparation method thereof.The preparation method comprises the following specific steps that Lithocarpus litseifolius tender leaves are spread, aired, roasted, rolled and dried and then made into Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) through an ultra-fine crushing technology, and the Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) is prepared into the Lithocarpus litseifolius low-GI biscuits. And then compounding the Lithocarpus litseifolius with wheat flour to prepare the Lithocarpus litseifolius biscuit. The Lithocarpus litseifolius low-GI biscuit prepared by the method is low in GI value, belongs to medium-GI food, overcomes the defects of high glycemic content and low dietary fiber content of traditional biscuits, is unique in taste and balanced in nutrition, can increase the content of short-chain fatty acid SCFAs in intestinal tracts, has the effects of regulating intestinal flora, maintaining blood sugar balance and reducing fat, and can be used for preparing the low-GI biscuit for the Lithocarpus litseifolius low-GI biscuit. The method has a wide prospect and a high market value.

The invention belongs to the technical field of health-care food, and particularly relates to a sacha inchi oil-based gel candy with functions of reducing hypertension, hyperglycemia and hyperlipidemia and a preparation method thereof, and the sacha inchi oil-based gel candy comprises the following components: 1) a main component: 30-70% of sacha inchi oil; 2) a blood fat reducing synergistic component which is one or a combination of more of 0.5%-5% of phytosterol, 0.1%-2% of a red yeast rice extract and 0.01%-0.5% of sugarcane octacosanol; 3) a hypoglycemic synergistic component, which comprises one or a combination of more of 5%-20% of inulin / fructo-oligosaccharide, 0.5%-5% of a bitter gourd extract, 0.5%-5% of a mulberry leaf extract and 10-200 [mu] g / grain of chromium; 4) an antihypertensive synergistic component, wherein the antihypertensive synergistic component is one or a combination of more of 500-5000FU / grain of nattokinase, 0.5-5% of a celery seed extract and 1-8% of a hawthorn extract; through scientific compounding, the sacha inchi oil and various synergistic components exert a combined effect, and meanwhile, auxiliary regulation is carried out on blood sugar, blood fat and blood pressure; the main components are derived from natural plant extracts or functional grease, so that the health-care product is high in safety and suitable for daily health care.

The present invention discloses modified-release bilayer tablets consisting of two layers, layer 1 consisting 500 mg sustained release metformin and layer 2 consisting 250 mg normal release metformin and 5mg / 10mg delayed-release dapagliflozin. This formulation is meticulously designed to regulate blood glucose levels effectively over an extended period. Immediate-release metformin swiftly addresses acute glucose spikes, while sustained-release metformin ensures prolonged glucose control, minimizing fluctuations throughout the day. The delayed-release dapagliflozin component allows for controlled and timed release, managing persistent hyperglycemia synergistically with metformin. By optimizing efficacy and minimizing glucose fluctuations, this innovative formulation offers a promising solution for stable glycemic control in individuals with diabetes. Present invention aims to improve patient outcomes and enhance overall quality of life by maintaining stable glucose levels and reducing the risk of complications associated with uncontrolled diabetes.

The invention provides a healthy food, in particular to a hypoglycemic composition based on homology of medicine and food and gradient fermentation type prebiotics, which is a dry powder preparation and comprises a component A and a component B, the component A is a medicinal and edible component, and the component B is a prebiotic component; the component A is prepared from the following components in parts by mass: 2 to 15 parts of folium mori extract, 2 to 10 parts of bitter gourd extract, 2 to 20 parts of rhizoma dioscoreae extract, 1 to 10 parts of radix puerariae extract, 2 to 10 parts of fructus lycii extract, 0.5 to 5 parts of radix polygonati officinalis extract and 0.5 to 5 parts of rhizoma polygonati extract; the component B is prepared from 20 to 50 parts of resistant dextrin, 5 to 15 parts of xylooligosaccharide, 3 to 10 parts of inulin and 35 to 50 parts of D-psicose. The hypoglycemic activity of the traditional medicinal and edible materials is organically combined with the gradient fermentation type prebiotics, so that the hypoglycemic effect is realized by synergism of multiple action mechanisms, and the problems of single hypoglycemic mechanism and non-ideal blood sugar regulation effect of the existing product are solved.

The technical scheme of the invention discloses black fungus protein capable of reducing blood glucose and resisting oxidation as well as a preparation method and application of the black fungus protein. The amino acid sequence of the black fungus protein is as shown in SEQ ID NO. 1. The protein which is separated and identified from the black fungus for the first time and has the effects of reducing blood glucose and resisting oxidation achieves the effect of reducing blood glucose through double inhibition of alpha-amylase and alpha-glucosidase, meanwhile, the protein has remarkable antioxidant activity, animal experiments prove that fasting blood glucose and body weight of a type II diabetes model mouse can be effectively reduced, and the protein has a good application prospect. The compound has high biological activity and safety, and can be used for developing functional products with hypoglycemic and antioxidant activity.

The invention provides low-GI oat bran and cistanche skin residue brewing powder and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: respectively cleaning, drying and crushing the oat bran and the cistanche peel pomace, degreasing and curing the oat bran powder, uniformly mixing the oat bran powder with the cistanche peel pomace powder subjected to ultrasonic treatment, spray drying and radio frequency sterilization treatment, the xylitol and the konjaku flour, and finally performing vacuum nitrogen-filled packaging to obtain the brewing powder. According to the method disclosed by the invention, nutritional active ingredients of the raw materials are effectively reserved, the reconstituability and taste of the product are improved, and the prepared blending powder has the characteristic of low glycemic index, is suitable for people needing to control blood sugar, and also has certain oxidation resistance.

The invention discloses a composite plant polypeptide composition with the effects of repairing pancreas and reducing blood sugar. The traditional Chinese medicine composition is prepared from the following raw materials in parts by weight: 10 to 50 parts of ginsenoside, 5 to 30 parts of radix astragali seu hedysari extract, 3 to 20 parts of radix rehmanniae polysaccharide, 2 to 15 parts of radix trichosanthis alkaloid, 5 to 25 parts of rhizoma dioscoreae polysaccharide, 5 to 30 parts of bitter gourd polypeptide, 3 to 20 parts of folium mori alkaloid, 8 to 40 parts of rhizoma polygonati polysaccharide, 5 to 25 parts of fructus hippophae flavone, 10 to 35 parts of wheat germ peptide, 2 to 15 parts of coptis berberine, 10 to 45 parts of corn stigma polysaccharide and 3 to 20 parts of saussurea involucrata polyphenol. 1-10 parts of sophora flavescens total alkaloids, 5-25 parts of a dendrobium extract, 5-30 parts of a radix puerariae extract, 8-35 parts of L-arabinose and 10-40 parts of small molecule peptides; 20 to 100 parts of collagen peptide and 15 to 80 parts of albumin peptide; 5-50 parts of microcrystalline cellulose, 3-30 parts of fructo-oligosaccharide and 0.5-5 parts of magnesium stearate; the limitation of single sugar control or simple component mixing in the prior art is broken through, a synergistic system of plant active components and functional polypeptides is constructed, and the purity and retention rate of the plant active components are improved by optimizing the extraction process.

A processor-implemented method comprises obtaining measured glucose values of a person, fitting a physiological model to a portion of the measured glucose values within a time window after a start of a meal to determine meal-specific values of parameters of the physiological model that characterizes the person's glycemic response to the meal, estimating an amount of residual glucose or residual carbohydrate of the meal that would not be counteracted by insulin already delivered to the person using the physiological model and the meal-specific values of the parameters of the physiological model, and determining a dose of a correction bolus to be delivered to the person based on the amount of residual glucose or residual carbohydrate of the meal.

The invention discloses a food for controlling postprandial blood sugar based on compound fermentation of plant raw materials and a preparation method of the food, and relates to the technical field of fermentation processing of functional foods and natural products. The sugar-controlling food contains plant raw material composite ferment powder, and a preparation method of the ferment powder comprises the following steps: S1, mixing mulberry leaf powder, buckwheat powder and soybean powder in proportion, and adding water to prepare a mixture with the water content of 55-60%; s2, inoculating a sugar-inhibiting eurotium cristatum liquid into the mixture, and performing solid-state fermentation to obtain a first fermented material; s3, inoculating the first fermented material with a lactobacillus plantarum bacterial liquid for continuous fermentation to obtain a second fermented material; and S4, carrying out enzyme deactivation, cooling, homogenizing, drying and crushing on the second fermentation material to obtain the plant raw material composite fermentation powder. The fermentation method disclosed by the invention not only can improve the content of hypoglycemic active ingredients and the inhibition rate of alpha-glucosidase, but also can reduce the bitterness of the active ingredients and balance the mouth feel.

The invention relates to the technical field of beverages, and particularly discloses a high-protein beverage containing psicose and a preparation method of the high-protein beverage. The high-protein beverage containing psicose is prepared from the following raw materials in percentage by mass: 13 to 17 percent of supplementary protein, 4 to 5 percent of an emulsifier, 3.10 to 3.14 percent of a flavoring agent, 0.02 to 0.06 percent of a thickening agent, 0.005 to 0.015 percent of a stabilizer, 0.008 to 0.01 percent of a coloring agent, 0.04 to 0.08 percent of an enzyme preparation and the balance of water, the flavoring agent is prepared from D-psicose, erythritol, sucralose and stevioside. The D-psicose in the flavoring agent is extremely low in calorie, does not cause increase of blood sugar and insulin, and has a unique taste, and the erythritol, the sucralose and the stevioside are matched, so that the taste of sucrose is reduced on the premise of low calorie, and the problem of bitter taste of a sugar substitute beverage is solved, so that the flavor of the protein beverage is improved.

The present invention provides a method for improving glycemic control in a patient in need thereof, comprising administering to said patient, tirzepatide, or a pharmaceutically acceptable salt thereof, wherein said patient has failed to reach their HbA1c goal using GLP-1 RA treatment. The present invention provides a method for improving weight management in a patient in need thereof, comprising administering to said patient tirzepatide, or a pharmaceutically acceptable salt thereof, wherein said patient has failed to reach their weight management goal using GLP-1 RA treatment.

Disclosed herein are techniques related to product consumption recommendations. In some embodiments, the techniques may involve determining, based on glucose data of a user and activity data indicating movement of the user during an activity, a recommendation associated with a consumption of a product by the user to maintain a glucose level within a target range during the activity, and, in response to the recommendation indicating that the consumption of the product is recommended, providing the recommendation to the user.

The invention belongs to the technical field of food processing, and particularly relates to a product with peony peptide and ginseng peptide as main raw materials and a preparation method of the product. According to the invention, leftovers such as ginseng root hair and peony seed meal are used as raw materials, so that the production cost is greatly reduced, and the prepared product is presented in the form of a solid beverage and is convenient to carry and drink; the ginseng peptide is prepared by adopting a steam explosion and biological enzymolysis technology, the peony peptide is prepared by adopting a microbial fermentation mode, the molecular weight of the polypeptide is reduced, digestion and absorption are facilitated, meanwhile, the yield and oxidation resistance of the peptide are improved by adopting the microbial fermentation mode, the highest yield can reach 45.5%, and the highest oxidation resistance can reach 72.5%; besides, isomaltulose is also added while the bovine bone collagen peptide powder, the ginseng peptide powder and the peony peptide powder are adopted, so that the taste of the product is improved, the reconstituability of the product is improved, the fluctuation of blood sugar and insulin level is not caused after the product is taken, and the product can also be drunk by diabetics.

The invention discloses a rice cake capable of regulating postprandial blood sugar and inhibiting starch aging, and belongs to the field of food processing and preservation. The rice cake is prepared from the following raw materials in parts by mass: 100 to 300 parts of polished round-grained rice flour, 100 to 200 parts of glutinous rice flour, 5 to 30 parts of pre-gelatinized corn starch, 5 to 30 parts of wheat type B starch granules and 100 to 300 parts of water. The pre-gelatinized corn starch-wheat type B starch composite preservative prepared by mixing the pre-gelatinized starch and the wheat type B starch in proportion can effectively inhibit hardness increase caused by starch aging and retrogradation in the storage process of the rice cake and avoid taste deterioration. Meanwhile, by adding the composite starch, the digestibility rate of the rice cake is remarkably reduced, and the metabolic regulation characteristic similar to that of low glycemic index food is endowed to the product. The characteristic of a cleaning label formed by natural components of the rice highly conforms to the development trend of healthy food, and the rice is especially suitable for functional rice product development of people needing to control postprandial blood sugar fluctuation.

The invention discloses nutrition-balanced flour assisting in pancreas islet repair as well as a preparation method and application of the nutrition-balanced flour. The nutrition-balanced flour is prepared from the following raw materials in parts by mass: 40-60 parts of whole grains, 10-15 parts of beans, 5-15 parts of vital gluten, 7-10 parts of potatoes, 7-10 parts of vegetables, 5-8 parts of bacteria and algae, 5-8 parts of nut seeds, 3-5 parts of medicinal and edible food and 3-5 parts of beer yeast. The invention provides more comprehensive nutrition powder containing whole grains, beans, potatoes, nuts and the like, and further comprises common food with the effect of reducing blood sugar and medicinal and edible food which has the effect of reducing blood sugar and can prevent diabetic complications, and the nutrition flour has the following functions: balanced nutrition is provided for the body; blood sugar reduction is assisted; the islet cells are assisted to repair; and diabetic complications are prevented. The invention relates to an application of nutrition-balanced flour assisting in pancreas islet repair. The flour is used for making steamed buns, dumplings, steamed stuffed buns, wontons, noodles, cakes, biscuits or other flour products.

The present invention relates to a portable sugar test strip which can be easily carried by diabetic patients and the like to test the presence or absence of sugar. The portable sugar test strip for diabetic patients according to the present invention is characterized by comprising: a vertically elongated rectangular substrate part (10); a reagent reaction part (20) formed on one side of the substrate part (10) by applying a reagent that changes color in response to sugars; and a tactile part (30) formed closer to the center of the substrate part (10) than the reagent reaction part (20) to absorb or collect beverages.

The invention discloses a resistant biscuit and a preparation method thereof, and belongs to the technical field of health-care food, and the resistant biscuit is prepared from the following raw materials: raw material powder, butter, egg white, a sweetening agent and edible salt; the raw material powder consists of the following raw materials: high-amylose resistant starch, cooked soybean meal, vital gluten, pumpkin powder, quinoa flour, dietary fibers, baking powder and an adhesive. According to the resistant biscuit provided by the invention, by reasonably determining the proportion of the raw materials in the biscuit and the types of the high-amylose resistant starch, the sweetening agent, the dietary fiber and the adhesive, the dough strength is increased, the dough is more easily clustered, the ductility and the water binding capacity are improved, and the dough is moderate in hardness. The prepared biscuits are complete in appearance, porous in section structure, fine and uniform, fine and smooth in mouth feel and free of granular sensation; moreover, the biscuit has the characteristics of slow sugar rise and high satiety, and can meet the requirements of people with blood sugar control on biscuit products.

Provided herein are methods for improving glycemic control in a human patient, methods for treating, preventing or reducing overweight or obesity and related co-conditions, and methods for treating or preventing type II diabetes mellitus by administering a polypeptide to the patient, the polypeptide comprises a fibronectin type III tenth (10Fn3) domain that binds to a myostatin. In some embodiments, the polypeptides are administered according to a specific clinical dosing regimen (e.g., at a specific dose and according to a specific time interval) (or for administration according to the regimen).

The invention belongs to the technical field of processing technologies of dendrobium candidum tea, and particularly relates to dendrobium candidum composite tea as well as a preparation method and application thereof. The dendrobium officinale composite tea is prepared by mixing dendrobium officinale stems, dendrobium officinale leaves, Chinese wolfberry fruits, roses and licorice roots according to the proportion of (2.4 g-4g): (0.4 g-0. 8g): (2.535 g): (0.688 g: 0.400 g). The dendrobium officinale stems and the dendrobium officinale leaves are obtained through vacuum freeze drying. The dendrobium officinale composite tea is high in leaching rate and can effectively resist oxidation and maintain the healthy level of blood sugar.

This invention provides a low glycemic index blueberry extract and its preparation method, belonging to the field of beverage processing technology. The preparation method includes the following steps: blueberries are pulped, then fermented using a compound strain of Lactobacillus acidophilus, Lactobacillus plantarum, and Bifidobacterium, filtered through a membrane filtration device to obtain a blueberry fermentation broth; blueberries are crushed, the pH of an ethanol solution is adjusted to 2-3 with citric acid, followed by ultrasonic extraction, centrifugation to collect the supernatant, and then vacuum distillation of the supernatant to obtain anthocyanin extract concentrate; the anthocyanin extract concentrate is freeze-dried to obtain anthocyanin extract dried product; the anthocyanin extract dried product and blueberry fermentation broth are mixed evenly at a mass-volume ratio of (0.2-0.3) g:1L, then maltitol is added to adjust acidity and sweetness, homogenized, filtered, and sterilized to obtain the blueberry extract. By using compound probiotic fermentation to reduce sugar content and combining it with alcohol extraction to enhance anthocyanins and improve efficacy, the resulting product has anthocyanin content ≥400 mg / L and a low GI.

The present invention discloses pear powder added mochi and a preparation method thereof. The pear powder added mochi is prepared from the following raw materials in parts by weight: 4-6 parts of pear powder, 50-60 parts of premixed flour, 18-22 parts of milk, 10-12 parts of butter, 21-23 parts of egg liquid and 0.8-1.2 parts of sesame seeds. The pear powder is added into the mochi, so that natural dietary fibers, vitamins and minerals of fruits are successfully introduced into a traditional mochi system with high carbohydrates, the dietary fiber content of the product is greatly increased, and the mochi is a dessert and also can be used as a health-care food. The functional food has the potential of promoting intestinal tract movement, adsorbing cholesterol and regulating blood sugar and blood fat, and meets the pursuit of modern consumers for healthy diet.

Glucose level measurements of a user are obtained over time, such as from a wearable glucose monitoring device being worn by the user. These glucose level measurements can be produced substantially continuously, such that the device may be configured to produce the glucose level measurements at regular or irregular intervals of time, responsive to establishing a communicative coupling with a different device, and so forth. These glucose level measurements are analyzed to detect deviations from past glucose measurements, such as glucose measurements received earlier in the day or glucose measurements received at corresponding times of one or more preceding days. Indications of detected deviations are provided to the user or communicated elsewhere, such as to a healthcare professional.

A glucose monitoring device is provided. The glucose monitoring device includes a housing having a first portion and a second portion, the second portion operable to be placed adjacent to a human body during operation of the glucose monitoring device. The glucose monitoring device further includes a circuit board positioned between the first portion and the second portion of the housing, the circuit board having a trace antenna. The glucose monitoring device further includes a conductive structure spaced apart from the circuit board.

This invention discloses a low-allergen compound oral liquid for middle-aged and elderly people that protects the liver, stabilizes blood pressure, blood sugar, and blood lipids, combats aging, aids sleep, and prevents Alzheimer's disease. It belongs to the field of food and medicine homology health food technology. The invention uses kudzu root extract, Japanese raisin tree fruit extract, mulberry leaf extract, jujube seed saponins, Acer truncatum seed oil (nervonic acid), blueberry anthocyanins, bitter melon small molecule peptides, wolfberry polysaccharides, γ-aminobutyric acid, and chrysanthemum flavonoids as core active ingredients, refined with a prebiotic system. This invention achieves comprehensive conditioning effects for middle-aged and elderly people through the synergistic action of five pathways: liver protection and metabolism, vascular regulation, anti-oxidation and anti-aging, nerve calming, and brain nerve repair. It simultaneously nourishes and protects the liver, stabilizes blood pressure, blood sugar, and blood lipids, delays aging, improves intractable insomnia, enhances memory, slows brain atrophy, and prevents Alzheimer's disease. This formula strictly avoids eight common allergens, is pure and mild, and contains no irritating additives, making it suitable for long-term use by middle-aged and elderly people with weak constitutions. This product is an oral liquid formulation, with small molecule extraction, strong permeability, rapid absorption, low gastrointestinal burden, stable production process, and high safety. It has extremely high clinical promotion value and industrialization prospects.

The present disclosure relates to a method of preventing or treating a disease or disorder in a subject in need thereof, wherein administration of a composition of the present disclosure is effective to result in an increase of energy expenditure in the subject. The present disclosure provides a method of reducing fat mass and / or improving glycemic control in a subject in need thereof. The present disclosure provides a method of promoting weight loss and weight maintenance. The present disclosure provides a method of maintaining lean mass. Compositions for use in the methods include a compound of formula (I), (II), or (III), or pharmaceutically acceptable salts thereof, or in combination with a compound selected from the group consisting of an ACC2 inhibitor and an incretin mimetic.