Functional Health Food Formulation for Memory Promotion
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Solution Overview
Problem
Current methods for promoting memory and preventing dementia, such as chemical compounds and functional health foods, face challenges in toxicity, high manufacturing costs, and limited effectiveness, particularly for young individuals and those with aging-related memory impairments.
Innovation Solution
A functional health food formulation combining Huperzia serrata powder, walnut powder, Ginkgo biloba leaf powder, lotus root powder, vegetable worm powder, Corni fructus powder, lycium Chinese powder, puer tea powder, Korean angelica root powder, Saururus chinensis powder, white-flowering Korean dandelion powder, perilla powder, and aloeswood powder, along with honey, to create a natural, non-toxic, and economically viable product that enhances memory and learning abilities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chemical compounds and acetylcholin esterase inhibitors are used to promote memory and treat dementia, then memory promotion effectiveness is improved, but toxicity increases and manufacturing costs increase
Solution Approach 1:
The patent replaces expensive, toxic chemical compounds with natural, edible plant materials that can be obtained through simple extraction processes. The use of commonly available plants like ginseng, ginger, and green tea allows for low-cost production of memory-promoting health foods without the toxicity associated with synthetic acetylcholin esterase inhibitors
Solution Approach 2:
The patent combines multiple plant materials with complementary memory-promoting properties into composite health food formulations. By synergistically combining extracts from different plants (e.g., ginseng, ginger, green tea, blue-backed fish), the patent achieves enhanced memory promotion effectiveness while maintaining safety and affordability
2Reliability
If chemical compounds are produced massively for memory treatment, then memory promotion effectiveness is improved, but manufacturing costs increase
Solution Approach 1:
The patent uses inexpensive, readily available plant materials that can be cultivated locally and extracted using simple processes. This eliminates the need for complex synthetic chemistry infrastructure and reduces manufacturing costs while maintaining memory promotion effectiveness
Solution Approach 2:
The patent employs natural extraction processes using water, alcohol, or other safe solvents that can be performed with minimal equipment. The plant materials themselves provide the active compounds through natural extraction, eliminating the need for expensive industrial synthesis processes
3Reliability
If existing functional health foods are used for memory promotion, then some memory benefits are achieved, but effectiveness is limited particularly for young individuals and aging-related impairments
Solution Approach 1:
The patent formulates health foods with broad-spectrum memory-promoting plant extracts that address multiple memory mechanisms simultaneously. By combining plants that enhance acetylcholin production, improve blood flow to the brain, and provide antioxidant protection, the formulation achieves versatility in addressing memory needs across different age groups and memory impairment types
Solution Approach 2:
The patent adjusts the formulation parameters including the types and ratios of plant extracts, extraction solvent concentrations, and processing temperatures to optimize memory promotion effectiveness for different physiological conditions and age groups, making the health food adaptable to diverse user needs
Data Source
AI summary
A method for preparing a functional health food including 40-60 parts by weight of Huperzia serrata powder, 90-110 parts by weight of walnut powder, 90-110 parts by weight of Ginkgo biloba leaf powder, 90-110 parts by weight of lotus root powder, 40-60 parts by weight of vegetable worm powder, 40-60 parts by weight of Corni fructus powder, 90-110 parts by weight of lycium Chinese powder, and 90-110 parts by weight of puer tea powder. The functional health food further includes 90-110 parts by weight of Korean angelica root powder, 40-60 parts by weight of Saururus chinensis (Lour.) baill powder, 40-60 parts by weight of white-flowering Korean dandelion powder, 40-60 parts by weight of perilla powder, and 2,500-3,500 parts by weight of honey on the basis of 100 parts by weight of aloeswood powder.