11246 results about "Polyphenol" patented technology

The invention is an epoxy resin based adhesive composition comprising an epoxy resin and a compound comprising an elastomeric prepolymer residue selected from the group of a polyurethane, a polyurea and a polyurea polyurethane having isocyanate end groups, the isocyanate end groups of said prepolymer residue being capped by a capping compound selected from the group consisting of a primary aliphatic, cycloaliphatic, heteroaromatic and araliphatic amine, a secondary aliphatic, cycloaliphatic, aromatic, heteroaromatic and araliphatic amine, a thiol and an alkyl amide, said capping compound being bound to the end of the polymer chain of the elastomeric prepolymer in a manner such that the end to which it is bonded no longer has a reactive group. In addition to the capping compound defined above above, a capping compound selected from the group consisting of a phenol and a polyphenol can be used for capping the isocyanate end groups of the prepolymer residue

A solid state water soluble formulation in granular or tablet form is provided. The formulation is a natural products formulation containing a green tea plant extract in combination with other ingredients which create an effervescent liquid composition upon dispensing the formulation in a liquid. The liquid form of administration, as well as the effervescent properties of the dissolved formulation increase bioavailability of the advantageous components of the green tea plants such as Polyphenols, by increasing absorption speed and amount in the human body. The formulation may include additional components such as, other plant extracts, vitamins, ionic minerals, and other substances purported to be of a health benefit.

The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

An emulsion comprising a continuous liquid phase, an emulsifier, and a discontinuous liquid phase comprising a blend including a polyunsaturated fatty acid source and a dispersing agent. The polyunsaturated fatty acid source comprises at least one polyunsaturated fatty acid and the weight ratio of the fatty acid source to the dispersing agent in the blend ranges from about between 9:1 and 1:10. A method for making an emulsion. The stability of the emulsion can be protected by antioxidants such as tea polyphenols.

It is intended to provide a novel deodorant composition which is excellent in the deodorizing effect, is capable of affording a deodorant composition by a convenient method, and shows no decrease in the deodorizing performance even after a long period of time, once the deodorant being prepared. Specifically, there is provided a deodorant composition containing, as the active component, a colored compound obtainable by reacting a polyphenol in a solvent showing alkalinity in the coexistence of an oxygen molecule at a reaction pH value of 6.5 or more. As a substitute for a polyphenol, use can be made of a plant extract containing a polyphenol but containing substantially no amino acid. It is also possible to further employ an amino acid. Furthermore, use can be made of a plant extract and/or a plant body containing a polyphenol and an amino acid.

The invention relates to a compound biological antiseptic and preservation agent for food. The compound biological antiseptic and preservation agent is prepared by evenly mixing pure biological solid preparations or products such as epsilon-polylysine, nisin, natamycin, lysozyme, bacillus subtilis, ascorbic acid, a toona sinensis leaf extract, a water-soluble resveratrol preparation, tea polyphenol and chitosan. The compound biological antiseptic and preservation agent has a strong inhibition effect on spoilage bacteria and pathogenic bacteria in various foods and good inhibition action on oxidative deterioration of the food. Compared with the existing various preservatives, the compound biological antiseptic and preservation agent has the characteristics of broad antibacterial spectrum, high safety, high efficiency and convenience in use.

The invention relates to a Puer tea extract, a preparation method and application. The Puer tea extract contains effective ingredients of tea polyphenol, tea Polysaccharide, theabrownine, caffeine and the like the content of which are high, and can obviously lower blood sugar. The preparation method can effectively convert and dissolve out the effective ingredients. The process route can assure clarity after the cold water of a finished product is dissolved, lowers the late centrifugation workload, has low cost and stable and controllable quality and is industrial.

Compounds comprising nitric oxide derivatives of stilbenes, polyphenols and flavonoids and methods of their use are provided for treating patients suffering from any of hypercholesterolemia, vascular oxidative stress and endothelial dysfunction.

An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, polyphenols, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia or bone mineral loss.

The present invention relates to the storage agent for preservation of an animal cell or organ and preserved process. Ordinary method of cell storage is employed preserving method by freezing at extra low temperature of -196° C. and the survival ratios of cells after thawing and fusion is low, about 10 to 30%. The period of validity is a very short time of 12 to 72 hours. The storage agent can make protein stabilize to protein type storage agent, and prevent, treat and improve organ injury caused on an organ transplant operation by adding the polyphenol.

Green tea formulations and methods for the preparation thereof are disclosed and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intracellular material from the cells of the green tea leaves into the water and form an aqueous extract component. The remaining cellular material forms a leaf residue component which is removed from the mixture. Once the leaf residue is removed, the aqueous extract component is collected and may be dried or further processed to produce a final tea extract that has good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and may be used for various purposes such as the creation of a green tea beverage.

The invention discloses a method for non-damage measuring the tea polyphenol content in tea, based on near-infrared spectrum technique, which comprises that first building a correct model, collecting tea sample as correct sample group, scanning the correct sample group to obtain visible light spectrum and near-infrared light spectrum (325-2500nm), processing spectrum pretreatment on the spectrum data, then using international standard method to measure the tea polyphenol content of correct sample, using multi-element correct regression algorism to build the quantitative relationship between the near-infrared spectrum and the tea polyphenol content of the correct sample, to build the correct model. The invention only needs to scan the near-infrared spectrum of object tea, and input pretreated spectrum data into the correct model which can test the tea polyphenol content. The whole process is controlled by a computer, to realize data pickup, store, display and process functions.

The invention discloses an extracting polyphenol, theanine, tea polysaccharide and tea pigment method from tea, which is characterized by the following: using deionized water for lixiviating tea at constant temperature with continuous flow upstream at multi-speed; adopting microstrainer to dislodge the foreign matter of raffinate; using hyperfiltration for putting-off pectin and protein; concentrating by hyperfiltration and dehydration; extracting tea polyphenol by acetic acid ethyl ester and recovering dissolvant; stripping caffeine of extracting extract phase, pesticide residue and dissolvant by CO2 supercritical fluid; getting tea polyphenol by low-temperature nitrogen spray-drying; using alcohol separation and low temperation vacuum drying by hyperfiltration trapped fluid to prepare tea polysaccharide; separating alcohol recrystallization by basic copper carbonate and hydrogen sulfide to get theanine; using enzymatic oxidation and alkaline air to oxygenate remain polyphenols substance of liquid phantom; getting tea pigment by hyperfiltration dehydration compression and vacuum drying; merging caffeine form carbon dioxide above-critical fluid and caffeine from carrene; recovering dissolvent; using deionized water for washing; obtaining caffeine by recrystallization vacuum drying.

Anthocyanins, other flavonoids and related polyphenolic compounds are extracted from fruits or highly pigmented garden vegetables and their by-products using subcritical water with or without a secondary cosolvent. This method has the advantages of being relatively inexpensive, minimizes or totally avoids the use of objectionable solvents, and provides a facile means for supplying an ample source of concentrated phytochemicals for use in food formulation, dietary supplements and phyto-pharmaceutical applications.

A radiation-sensitive composition containing a resist compound A, an acid generator B, and an acid crosslinking agent C. The resist compound A is (a) a polyphenol compound which is produced by the condensation of a C_5-45 aromatic ketone or aromatic aldehyde with a C_6-15 compound having from 1 to 3 phenolic hydroxyl groups, and, (b) its molecular weight is form 300 to 5000. The radiation-sensitive composition is solvent-soluble and exhibits a high sensitivity, high resolution, and high heat resistance.

The invention discloses a preparation method of a chelate coating with copper ions capable of controllably catalyzing release nitrogen monoxide and a polyphenol complex. The preparation method comprises the following steps: soaking a target modified material or an instrument in a mixed aqueous solution consisting of soluble metal salt, soluble copper salt and a compound having an o-phenol structure; and depositing a layer of chelate coating with copper ions with a function of catalyzing nitrogen monoxide and the polyphenol complex on the surface. The chelate coating with the copper ions and the polyphenol complex, which is obtained by the preparation method disclosed by the invention, not only has excellent biocompatibility and bacterial resistance, but also has a function of inducing catalysis of endogenous nitrogen monoxide to release in a blood environment. In addition, the coating is nearly applicable to surface modification of materials of all textures, complex geometrical shapes and different topological structures.

The invention discloses black garlic, a process and a device for fermenting the same, which overcomes technical defects of the prior product, processing method and processing device. The black garlic is integral in bulk, dry in outer peel and easy to peel. Garlic cloves are in preserved fruit paste shape, are free from pungent taste, have jelly taste, taste good and are easy to preserve. Every 100 grams of ripening black garlic contains 140 milligrams of isoleucine, 250 milligrams of leucine, 170 milligrams of lysine, 160 milligrams of cystine, S-allyl cysteine and polyphenol of which the content is 22 times that of raw garlic, 36 milligrams of sodium, 930 milligrams of potassium, 52 milligrams of magnesium and 13 milligrams of calcium. The black garlic has the advantages of low heavy-metal content, no pesticide residue and no additive. The fermenting process comprises the steps of taking integral garlic as raw material, initially washing the raw material with clear water, soaking the raw material in brine, placing the raw material in a tray, fermenting, steaming and baking the raw material, performing aging treatment, sterilizing and disinfecting the obtained product, and packing the obtained product in vacuum or with nitrogen. The fermenting process has the advantages of adopting mineral water vapor and discharging air in the whole process, along with few links and low cost. The fermenting device is heated by a steam boiler, has a humidifying vapor pipe, and uses all-wooden fermentation frame and a container.

A low-temperature heating type electronic cigarette heater comprises a heater component, a composite cigarette core and a cigarette holder portion. The composite cigarette core is consumable and cannot be reused, and the other portions are reusable; the composite cigarette core is composed of a core body and a filtering core in a combined manner and fills the heater component, the core body adopts natural plant fibers as the base material and is provided with tobacco aroma substances in an absorbed manner and tea polyphenol microcapsules, and the filtering core is tobacco paper filtering core compounded with bamboo fibers and is prevented from being carbonized during heating; a cigarette holder is connected to the heater component in a sleeved manner; the heater component comprises a connecting component, a supporting seat, a ceramic heating ring and a heat insulating sleeve. The composite cigarette core contacts with the ceramic heating ring in a cylindrical surface manner, the heating area is large, three ways, namely conduction, convection and radiation, of heat transfer during heating are provided, and the heating efficiency is high; the cigarette core releases contained tobacco ingredients through low-temperature heating, the taste is similar to that of a traditional cigarette, and toxics produced in the burning process can be avoided.

The invention relates to a method for extracting dihydromyricetin, ampelopsis grossedentata amylase and ampelopsis grossedentata polyphenol from ampelopsis grossedentata. The method comprises the following processing steps of: (a) crushing raw materials: drying and crushing fresh ampelopsis grossedentata stem leaves; (b) leaching: extracting with hot water and centrifugally collecting supernatant fluid; (c) concentrating: decompressing and concentrating the supernatant fluid I, cooling, standing still and centrifugally collecting precipitate and supernatant fluid II; (d) extracting dihydromyricetin: recrystallizing and drying the precipitate in vacuum to obtain dihydromyricetin; (e) alcoholizing: decompressing and concentrating the supernatant fluid II, depositing in alcohol and centrifugally collecting a precipitate and supernatant fluid III; (f) extracting crude polysaccharides: purifying the precipitate, drying in vacuum or spraying and drying to obtain ampelopsis grossedentata amylase; and (g) extracting ampelopsis grossedentata polyphenol: decompressing and concentrating the supernatant fluid III, extracting with ethyl acetate, concentrating and drying to obtain ampelopsis grossedentata polyphenol or absorbing with AB-8 resin, eluting with distilled water, eluting with ethanol and collecting eluate, concentrating and drying in vacuum to obtain ampelopsis grossedentata polyphenol. The method has the advantages of low cost, higher product yield and environmental protection, is suitable for industrial continuous production and can comprehensively develop and utilize ampelopsis grossedentata resources and improve the economic benefits.