Pig Head and Zanthoxylum Supplement for Immune Support
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Solution Overview
Problem
Existing dietary supplements for immune, allergic, respiratory, and musculoskeletal diseases often contain numerous ingredients, making them costly and impractical for long-term use due to fluctuations in raw material availability and effectiveness, leading to increased prices and potential immune function decline.
Innovation Solution
A dietary supplement is prepared by heating a mixture of pig's head, Zanthoxylum piperitum, ginger, and artichoke extracts, packaged in a pouch, which is taken twice a week to remove cold chill and prevent various diseases by supporting circulation and immune function.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If numerous medicinal herbs and materials are mixed to create dietary supplements, then the initial curative effect can be increased, but the production cost and consumer price become excessively high
Solution Approach 1:
The patent extracts and identifies the core effective ingredients from traditional multi-herb formulations, focusing on pettitoes, pig's head, and Zanthoxylum piperitum as the primary active components. This extraction approach maintains therapeutic effectiveness while eliminating unnecessary ingredients that drive up costs.
Solution Approach 2:
The patent applies local quality by assigning specific functional roles to each selected ingredient based on its unique properties. Pettitoes and pig's head address bone-marrow coldness and circulation, while Zanthoxylum piperitum targets immune function and dampness removal, creating a cost-effective targeted formulation.
2Productivity
If grain and medicinal herbs are used as main ingredients, then dietary supplements can be produced, but the supply fluctuates due to environmental and climatic conditions, causing price instability
Solution Approach 1:
The patent transitions from plant-based ingredients (grain and medicinal herbs) to animal-based ingredients (pettitoes, pig's head), fundamentally changing the source parameter. This shift enables more stable and predictable supply chains as animal parts are not subject to agricultural environmental variability.
3Adaptability or versatility
If many kinds of materials are mixed in dietary supplements, then various health benefits can be provided, but the device complexity and manufacturing difficulty increase
Solution Approach 1:
The patent achieves multi-functionality through a simplified three-ingredient formulation where pettitoes, pig's head, and Zanthoxylum piperitum collectively provide immune support, circulation improvement, dampness removal, and bone-marrow warming benefits, eliminating the need for complex multi-herb combinations.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The supplement effectively treats and prevents immune, allergic, respiratory, and musculoskeletal diseases, maintaining health by addressing the root cause of cold chill in the bone-marrow, improving circulation and nerve function, and is more cost-effective and sustainable than traditional supplements.
Implementation Method 1
heating the selected mixture for about 10 hours
Data Source
AI summary
The present invention relates to a dietary supplement capable of treating and preventing symptoms of immune diseases (reduced immunity, allergic disease, and respiratory disease), viral diseases (cold, varicella, and herpes zoster), musculoskeletal diseases (arthritis, traffic accident sequela, sciatica, frozen shoulder, and herniated disk), neurological diseases (insomnia, menopausal disorder, hypothermia, cold hands and feet, dysautonomia, and postpartum pain), and the like. More specifically, the dietary supplement is prepared by the following steps: preparing pettitoes or a pig's head in cold water for about 24 hours to remove blood and to wash the same; preparing Zanthoxylum piperitum by collecting, selecting, and washing the branches and fruits of the Zanthoxylum piperitum; heating a mixture comprising the prepared pettitoes or pig's head and the branches and fruits of Zanthoxylum piperitum and water in a water bath at 150° C. to 250° C. for about 10 hours; filtering the extract heated in a water bath with a filter and mixing the extract and maple syrup; and boiling the filtered extract at 100° C. for 5 minutes and packaging the same into a pouch.