The invention relates to the technical field of
functional food, and particularly discloses a synergistic fat-reducing composition based on a supramolecular inclusion technology and application thereof.The composition comprises four active extracts including rhizoma polygonati
polysaccharide (larger than or equal to 50%),
momordica saponin (larger than or equal to 30%),
chlorogenic acid (larger than or equal to 40%) and
nuciferine (larger than or equal to 20%). The composition is prepared from the following active ingredients in parts by
mass: 1-10 parts of rhizoma polygonati, 1-8 parts of
bitter gourd, 0.5-5 parts of coffee and 0.5-5 parts of
lotus leaves (optimally 5: 4: 2: 2) through molecular inclusion with hydroxypropyl-beta-
cyclodextrin or sulfobutyl
ether-beta-
cyclodextrin. The inclusion ratio is (1: 0.5)-(1: 10), and the composition comprises the following active ingredients in parts by
mass: 1-10 parts of rhizoma polygonati, 1-8 parts of
bitter gourd, 0.5-5 parts of coffee and 0.5-5 parts of
lotus leaves. The problem of multi-component phase separation is solved through supramolecular inclusion, the
bioavailability is improved, and triple synergistic
fat reduction of inhibiting fat synthesis (FAS), activating
decomposition (ATGL) and improving
adiponectin is realized. The composition can be used for preparing fat-reducing
functional food or health-care products, and the effect of the composition is obviously superior to that of single-component or physical mixed products.