1171results about How to "Prevent arteriosclerosis" patented technology

The invention relates to the field of beverages compounded by fruits and vegetables as well as flowering tea and preparation methods thereof, and provides a strawberry-flavor peony compound beverage and a preparation method thereof. The compound beverage is formed mainly by strawberries, white gourds, mung beans and a mixed extracting solution of peonies and greenish lily flowers in proportion, wherein the mixed extracting solution of peonies and greenish lily flowers is obtained in the manner that an ethanol solution with the concentration of 90 percent is adopted to be added with tartaric acid used as an extracting agent for extraction; the preparation method comprises the following steps: strawberries and white gourds are respectively juiced for standby use, then the juiced strawberries and white gourds are mixed with ground mung bean milk and the mixed extracting solution of peonies and greenish lily flowers, then high fructose corn syrup, citric acid and potassium sorbate are added into the mixture, and homogenizing, degassing, sterilization and filling are performed, so that finished products are obtained. The compound beverage provided by the invention is complete in nutrition and delicious in taste, greatly reserves respective nutritional ingredients, and has the health functions of preventing hypertension and arteriosclerosis and weight loss.

The invention discloses a pet chaw with high protein. The chaw comprises 40 to 60 wt. percent of protein compound which consists of plant protein and animal protein, 15 to 40 wt. percent of faecula, 6 to 12 wt. percent of oil, 1 to 8wt. percent of prandial fibre, 1 to 4wt.percent of quality modifying agent and flavouring agent, 0.1 to 3wt. percent of antioxidant, 0.1 to 3wt. percent of nutrition or health additive, and the rest is water. The weight percentage is counted by the total weight of the pet chaw. Simultaneously, the invention also discloses a preparing method for the pet chaw with high protein and a pet toy or artificial dog bone manufactured by the method.

The invention discloses a technology for making coated soybean cheese. The technology for making the coated soybean cheese comprises the following three steps of: A) preparing soybean milk; B) making soybean cheese by mixed fermentation; and C) preparing the coated soybean cheese. The soybean milk is obtained by ultrasonic treatment after soybean is thermally pulped. The soybean cheese is obtained by squeezing soybean curd formed under the co-action of inoculated lactic acid bacteria leaven for fermenting and added D-gluconic acid-delta-lactone (GDL). The coated soybean cheese is prepared by using the soybean cheese subjected to limited enzymolysis as a raw material. The coated soybean cheese which is not added with any milk product components has good flavor property, coated property anddeliquescence in mouth.

The present invention relates to a buckwheat starch syrup prepared by liquefying, saccharisfying, and proteolyzing starch from buckwheat flour, a method for preparing the buckwheat starch syrup, and various foods containing the same. The buckwheat starch syrup of the present invention contains various amino acids and minerals, as well as rutin which is effective in preventing arteriosclerosis, and hence it is healthy and excellent in nutritive balance. Thus, the buckwheat starch syrup of the present invention can be suitably used in various foods.

The use of olive oil is described in the preparation of a product intended for oral hygiene, for example, a toothpaste, a mouthwash, a spray or oral inhaler or chewing gum, to eliminate or to reduce the bacterial plaque and / or bacteria present in the buccal cavity, achieving thereby a reduction in the occurrence of dental diseases (tooth decay, periodontal disease) and halitosis.

The invention discloses a plant blend oil, which comprises peanut oil, corn germ oil, sunflower seed oil, tea seed oil, walnut oil, safflower oil and sesame oil, wherein the weight percentage of the peanut oil is 20-40 percent, the weight percentage of the corn germ oil is 20-40 percent, the weight percentage of the sunflower seed oil is 10-20 percent, the weight percentage of the tea seed oil is 3-10 percent, the weight percentage of the walnut oil is 3-10 percent, the weight percentage of the safflower oil is 3-10 percent, and the weight percentage of the sesame oil is 2-6 percent. The invention has the characteristics of high nutritional contents, balanced nutrition and no transgenic ingredients, and meets nutritional requirements of people.

The invention relates to a passion fruit vinegar healthcare liquid which is a mixture comprising 10-16 of 3-6-degree brewed white rice vinegar, 40-65 of effective component extract of passion fruit peel, 5-25 of passion fruit pulp with a concentration of 15-35 percent, and 10-35 of effective component extract of Chinese herbal medicines according to parts by weight, as well as table sugar with an appropriate amount. The effective component extract of the passion fruit peel is juice extracted by steaming and boiling the passion fruit peel with water. The passion fruit vinegar healthcare liquid fully takes the functions of vinegar and passion fruit and has the functions of the Chinese herbal medicines which promote flow of qi and blood circulation, stimulate the appetite, promote digestion and nourish and strengthen body; and the passion fruit vinegar healthcare liquid has a highly-efficient healthcare function and is favorable for adjusting the balance of the body mechanism. Meanwhile, the passion fruit vinegar healthcare liquid maintains the pure natural characteristics of the passion fruit in terms of color, aroma and taste; and the preparation method of the passion fruit vinegar healthcare liquid improves the effective utilization rate of the passion fruit from about 40 percent to over 90 percent, greatly improves the utilization rate of the effective components of the passion fruit, solves a great problem in the storage of fresh passion fruit and can generate good economic benefit.

The invention relates to a special clinical nutrient composition for gestational diabetes and a preparation method of the nutrient composition. The composition comprises 20-35 parts of protein, 8-15 parts of fat, 25-40 parts of carbohydrate, 3-8 parts of dietary fiber, 0.6-1.2 parts of macroelements, 0.01-0.03 parts of microelements, 0.005-0.015 parts of fat-soluble vitamins, 0.08-0.2 parts of water-soluble vitamins, 0.05-0.6 parts of dietary essence, 0.5-4 parts of medicinal and edible components, 0.1-1 part of natural plant compounds and 0.1-0.4 parts of new resource food, wherein the medicinal and edible components are selected from at least one of Chinese yams, black sesame, radix puerariae, rhizoma polygonate, folium mori, fructus lycii, radix platycodonis and lilies; powder is prepared from the components in advance, and grease powder is prepared from fat with a microencapsulating technology. Through sieving and proportioning of the components, the nutrient composition can provide comprehensive nutrition for patients suffering from gestational diabetes, and digestion and absorption are facilitated; besides, the components with the blood glucose reducing function are added to assist in reducing the blood glucose level of the gestational diabetes and the disease risk, and growth demands and normal development of fetuses are guaranteed.

The invention discloses a method for brewing super-mature vinegar by adopting red yeast prepared from tartary buckwheat. According to the method, the tartary buckwheat is taken as a main material, and hard liquor yeast or red yeast prepared from the tartary buckwheat is taken as a leavening agent. In order to avoid the damage of a high-temperature process to functional ingredients in the tartary buckwheat and reserve nutrient components therein, the super-mature vinegar brewed by adopting red yeast prepared from tartary buckwheat, which is rich in general flavones and Monacolin K, is obtained by adopting raw grain fermentation and combining with a traditional brewing process method of super-mature vinegar through alcoholic fermentation, acetic fermentation, grain fermentation under pressure, smoking fermentation, vinegar spraying, vinegar decoction and ageing. According to the method disclosed by the invention, raw material selection and process design are reasonable; unique flavors of tartary buckwheat are reserved in the product, and meanwhile, the product is rich in general flavones and Monacolin K. The super-mature vinegar is capable of playing roles in reducing the blood pressure and the blood fat under the synergetic effect and also promoting the effects of the super-mature vinegar to reduce the blood pressure, the blood fat and the cholesterol and improving the immunity while enriching the flavor and the quality of the super-mature vinegar.

The invention discloses a modification method for improving corrosion resistance and surface functionalization of a biomedical magnesium-based metal material. The modification method for improving corrosion resistance and surface functionalization of the biomedical magnesium-based metal material comprises the following steps: preparing a Tris-buffer solution with a pH value of 7-12, adding a compound which has a certain concentration and is of a phenolic hydroxyl structure or also adding a compound which has a certain concentration and is of a multi-amino structure. The modification method for improving corrosion resistance and surface functionalization of the biomedical magnesium-based metal material is mild in reaction conditions, simple and easy to operate, relatively low in cost and favorable for after-treatment. The magnesium-based metal material prepared by the method and treated with modified coating has relatively excellent corrosion resistance; by virtue of introduction of different components, a plurality of reactive functional groups can be successfully introduced into the prepared material; the prepared material can be used for subsequent fixation of biological molecules (such as heparin, endothelial cell growth factor VEGF, various types of biological function protein and the like) or introduction of biological functions, is capable of exerting the corresponding biological functions and provides a novel research model for application of magnesium and magnesium alloys to cardiovascular materials.

The invention discloses vegetarian food which uses wheat gluten powder as a main raw material and a preparation method of the vegetarian food, belonging to the field of food processing. The vegetarian food is made of the following raw materials in parts by weight: 10-18 parts of wheat gluten powder, 10-18 parts of textured soybean protein, 10-18 parts of egg liquid, 10-15 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of carrots, 5-10 parts of fresh bamboo shoots, 5-10 parts of shitake mushrooms, 5-10 parts of Exidia auricula Judae, 5-10 parts of Tremella fuciformis, 5-10 parts of red dates, 5-10 parts of corn kernels, 1-2 parts of black sesame, 1-2 parts of walnut kernels, 1-2 parts of kelps, 1-2 parts of lavers, 2-5 parts of starch, 0.1-0.3 part of seasoning flour, 1-3 parts oftable salt, 5-10 parts of plant oil and 25-35 parts of water. The vegetarian food disclosed by the invention is rich in nutrients such as high-quality proteins, minerals, vitamins and cellulose, the nutrients are rich and balanced, the taste is adjustable and the vegetarian food is particularly suitable for fat people and people who lack for vitamins to eat.

The invention discloses balsam pear fermented mung bean milk with a hypoglycemic effect. The fermented mung bean milk is prepared by the following raw materials, by weight, 3 to 5 parts of hypoglycemic fruit and vegetable puree, 6 to 7 parts of hypoglycemic Chinese medicinal solutions, 0.5 to 0.7 part of freeze-dried powder of balsam pear, 0.3 to 0.4 part of coptis powder, 4 to 5 parts of stevioside, 2 to 4 parts of mung beans, 1 to 2 parts of corns, 1 to 2 parts of soybeans, 1 to 2 parts of coix seeds, 2 to 4 parts of pitted red dates, 80 to 90 parts of fresh milk, and an appropriate amount of yoghourt zymophyte. The balsam pear fermented mung bean milk with a hypoglycemic effect of the invention has characteristics of special fragrance of baked bean dregs, and a hypoglycemic effect because of proper compatibility of the hypoglycemic Chinese medicinal solutions; and the fruit and vegetable puree enriches nutrition of the balsam pear fermented mung bean milk, and neutralizes bitter taste of the hypoglycemic Chinese medicinal solution.

The invention relates to a nutritive Suzhou style mooncake and a preparation method thereof. The mooncake is prepared from a filling and a covering. The filling comprises the following raw materials by mass: 1 to 3.5 kg of cooked flour, 1 to 6 kg of fried glutinous rice flour, 2.5 to 4 kg of oil, 1.5 to 9 kg of white sugar, xylitol or maltitol, 1.5 to 4 kg of semen juglandis, 0.5 to 3 kg of green prune, 1 to 4 kg of red and green melon, 0.5 to 2.5 kg of kumquat cake, 0.5 to 3 kg of sugared orange peel, 0.5 to 2.5 kg of candied melon, 0.5 to 1.5 kg of sweet-scented osmanthus, sesame and shelled melon seed, 0.25 to 1.5 kg of sesame oil, and 0.5 to 1.5 kg of water extract of seaweed. The preparation method has easy operation, can not only reduce the sugar and the content of grease and introduce the water extract, but also keep the taste of traditional mooncakes. The quality of the nutritive Suzhou style mooncake accords with the product industrial standard, so the market demand for the nutritive Suzhou style mooncake is good; and the price and the taste of the nutritive Suzhou style mooncake are particularly popular with middle-aged and elderly people.

The invention relates to a polyphenol cross-linking agent and application thereof to preparation of an anti-calcification biovalve. The polyphenol cross-linking agent is prepared in a way that polyphenol compound is dissolved in organic solvent, and then, buffer solution is adopted for dilution, wherein the polyphenol compound is selected from one or multiple of procyanidine, curcumin, resveratrol, puerarin, aloin and aloe-emodin. The preparation method for the anti-calcification biovalve comprises the following steps: dipping a bio-based material which completely removes cells into the polyphenol cross-linking agent to be subjected to cross-linking, and fully cleaning after ending; dipping in PBS (polybutylene succinate) solution and / or D-Hanks solution to be subjected to post-processingto obtain the anti-calcification biovalve. The anti-calcification biovalve provided by the invention has better mechanical property and stability, tissue calcification, inflammation and thrombus can be obviously reduced, biotoxicity is lowered, service life is greatly prolonged, and the defects of serious calcification, short service life and the like of biological cardiac valve materials processed with a traditional glutaraldehyde crosslinking method are overcome.

The invention discloses a preparation method of a bean leisure food, comprising the following steps: a seed selection step, a soaking step, a steaming step, a fermentation step, a stir-frying step, acanning step, a sealing step and a sterilization step, wherein in the stir-frying step, beans after fermentation are stir-fried with ginger, scallion, pepper, iodized salt, monosodium glutamate, Chinese prickly ash, anise, fennel, cinnamon and vegetable oil; and in the canning step, the stir-fried beans are added into the vegetable oil to be immediately canned after being cooled, and the time is controlled within 30 min. The bean leisure food manufactured by the method has the advantages of good taste and rich nutrition.

The invention discloses a nutrition flour capable of reducing blood sugar, which comprises the following raw materials in parts by weight: 1,200-1,500 parts of wheat, 20-30 parts of wheat germs, 5-8 parts of soy flour, 3-5 parts of pumpkin flower, 3-5 parts of lily, 5-8 parts of balsam pear, 5-8 parts of yam, 5-8 parts of pueraria, 5-8 parts of cassia seeds, 5-8 parts of astragalus, 5-8 parts of pumpkin and 2-3 parts of ginseng extract. The nutrition flour is prepared by proportioning nutrients scientifically, and the perfect combination of the nutrients of the pumpkin, the bitter gourd, the components of various edible Chinese medicinal and the wheat is fully realized. The nutrition flour has good dietetic therapy and healthcare effects.

The present invention discloses a pomegranate health care drink and the manufacturing method, which solves the technical problems of the great waste of the integral substance--pomegranate and single function in existing process of making pomegranate health care products. The present invention comprises pomegranate seeds, pomegranate leaves, purple mythic fungus, liquorice, medlar, rice vinegar, honey and so on. Firstly, pomegranate seeds and purple mythic fungus are processed wall-breaking treatment in the condition of low temperature. Secondly, other materials are mixed, marinated and fermented. Thirdly, water is added. And lastly, the finished production is made. The present invention has a plurality of health care functions, has a good taste, and can build up body.

The invention discloses sweet tea kombucha. With sweet tea leaves as a main raw material, sweet tea is prepared; with the sweet tea as a culture medium and kombucha as a bacterial source, a novel and unique sweet tea kombucha beverage is prepared. Through implementation of the technical scheme, the sweet tea and the kombucha are organically combined and combined nutrients are richer; both the sweet tea and the kombucha have a significant health-care effect on human diseases, after the two are combined, the effects of the sweet tea and the kombucha are complementary, and the formed tea beverage has a more significant health-care effect and has a comprehensive effect far better than that of simple sweet tea leaves and that of the conventional kombucha beverage; the prepared sweet tea kombucha beverage is ideal in product form, well preserves original nutritional and functional components of sweet tea, can be easily digested and absorbed, is palatable in sweet and sour taste and very good in palatability, does not limit the application range, and is a dual-functional ecological health-care beverage having both beverage efficacy and medicinal efficacy.

The invention discloses purple skin onion wine and a preparation process thereof, and belongs to the technical field of wine making. The invention discloses a purple skin onion wine technology. The purple skin onion wine comprises the following main raw materials in percentage by weight: 70 to 90 percent of fresh grapes, 5 to 20 percent of purple skin onion, and 5 to 15 percent of skin of purple skin onion. The purple skin onion wine is prepared by the following brewing working procedures of: 1, pulping and mixing; 2, performing alcoholic fermentation; 3, performing malic acid-lactic acid fermentation; 4, storing in an oak barrel; and 5, performing stability treatment, and finally, filtering, filling and bottling. The purple skin onion health-care wine is advanced in process, and has the advantages that the content of flavonoid substances is higher, the fragrance of onions is coordinated with the fragrance of wine, and the stability of the wine is higher; the purple skin onion health-care wine has the health-care effect of preventing arteriosclerosis and cardiovascular and cerebrovascular diseases; and the purple skin onion health-care wine has good economic and environmental protection benefits.

The invention discloses a pet masticatory containing a nutrition bar and consists of a nutrition bar and a livestock skin which enwinds the nutrition bar. The pet masticatory comprises by weight percentage: 20-80 percent of livestock skin selected from pigskin, cowskin or sheepskin, 10-60 percent of protein nutrition bar which is the mixture of animal protein and vegetable protein, 5-50 percent of starch, 1-10 percent of grease, 1-8 percent of dietary fiber, 1-4 percent of quality modifying agent and flavoring agent, 0.1-5 percent of antioxidant, 0.1-3 percent of nutrient or healthy additive and the rest of water. At the same time, the invention also discloses a preparation method for the product.

The invention provides a blueberry and medlar sparkling wine and a production method thereof. The invention provides a blueberry and medlar sparkling wine with the advantages of rich nutriments, health care effect, simple production technology and stable quality of finished product, and a production method thereof. The blueberry and medlar sparkling wine comprises the following ingredients in parts by weight: 2-10 parts of blueberry juice, 2-8 parts of white granulated sugar, 1-5 parts of medlar juice, 0.2-1 part of hop, 0.8-2 parts of citric acid, 2-8 parts of edible alcohol and 27-204 parts of purified water, and the pressure of carbon dioxide is 4-6 MPa. The production method of the blueberry and medlar sparkling wine comprises the following steps of: first, mixing the blueberry juice, the white granulated sugar, the medlar juice and the hop; next, adding the purified water into a mixture for homogenization; after homogenization, adding the citric acid into a mixed solution to adjust the pH value of the system to be 3.0-4.5; then sterilizing and cooling; adding the edible alcohol when the temperature of the system is reduced to 15-25 DEG C; and finally, charging the carbon dioxide.

The present invention provides one kind of kelp beverage and its preparation process. The technological scheme of the present invention is that the kelp beverage consists of kelp extract 86-96 wt%, cassia bark and / or licorice 1-5 wt%, honey 2-8 wt% and citric acid 0.05-1 wt%. Kelp is first enzymolyzed to obtain low molecular weight matters and extract soluble nutritious components, such as polysaccharide, protein, mineral matters, vitamins, etc, and then added with other ingredients to further eliminate fishy smell of kelp and obtain even delicious beverage.

The invention relates to a preparation method of high-altitude glacier mineral water, comprising the following five steps: source water collection, aeration of source water, filtration, micro-ozone treatment and aseptic filling. In the invention, high-altitude source water rich in nutrient components is adopted to prepare the finished mineral water through a special process. The prepared mineral water contains 0.2-0.85mg / l of lithium, 0.2-0.5mg / L of strontium and 25-55mg / L of metasilicic acid, and the three limit indexes simultaneously reach the national standard of drinking natural mineral water; water molecule group is small because the full width at half maximum of a <17> O-NMR spectrum peak is less than 80Hz; the mineral water has alkalescence because the pH value is 7.0-8.0; and the mineral water does not contain any substances poisonous and harmful to human bodies or substances with peculiar smells, especially heavy metal or organic matters, has strong nutrition and physiology functions such as solvency, osmotic force, diffusive force, emulsifying capacity and cleaning ability and is greatly beneficial for the healthy of human bodies. The invention has simple process and convenient operation, is suitable for batch production and is easy to generalize.

The invention provides an instant power of edible fungus and processing method thereof, belonging to food processing technology field. The composition of instant power of edible fungus is as follows (mass ratio): edible fungus power 45-55 and flavoring agent 44-90, wherein the edible fungus is the mixture of one or more kinds of pasania fungus, heircium crinaceus, pleurotus citrinopileatus, golden mushroom, blackfungus, oyster mushroom, arimillaria mellea, pholiota nameko. After decontaminating the dry edible fungus, the above flavoring agents are mixed and crushed into above 200 mesh and then is subjected to microwave drying and sterilising for 1-3 min at power of 1500W and finally packaged to be used. The invention uses blackfungus, oyster mushroom, pasania fungus, heircium crinaceus and the like as material and fully uses the features of some edible fungus, such as fresh taste and rich nutrition and is rich in essential amino acid and multiplex vitamin and mineral elements. The instant power of edible fungus not only has abundant nutrition, but also gets rid of illness and builds health.

The invention discloses a chicken feed, which comprises the following components, by weight percentage: 55%-75% of corn, 10%-20% of soybean meal, 1%-5% of rapeseed meal, 2%-7% of wheat bran, 2%-7% bran, 1%-4% of tea, 0.01%-0.05% of Pulsatilla, 0.001%-0.01% of Perilla frutescens, 0.1%-1% of edible oil, 0.5%-2% of mountain flour, 0.001%-0.02% multiple vitamin, 0.005%-0.02% of trace elements, 0.01%-0.05% of edible salt, 1%-4% of a pepper powder, 1%-7% of a pine needle powder, and 0.001%-0.01% of a garlic powder. The formula can be applied to feed to balance nutrition, and has obvious effect on chicken growth and disease resistance, and great breakthrough in the meat feed ratio of chicken.

A nutritive protein powder containing probiotics for improving immunity, preventing and treating constipation and diarrhea, and delaying samility contains proportionally whey protein powder, oligoxylose powder, guar gum, acidophilic latobacillus, bifidobacterium, beta-cyclodextrin, white sugar, milk powder essence, VB1, VB2, zinc lactate, and ferrous sulfate.

The invention discloses a Camellia chrysantha herbal tea, and a production method thereof. The production method comprises extracting Camellia chrysantha leaf, Mesona chinensis, Morus alba leaf and Radix Glycyrrhizae with water, filtering, blending, fine filtering, filling, sterilizing, and cooling. The production method sufficiently retains trace elements, amino acids, polysaccharides, vitamins and other nutritional ingredients in Camellia chrysantha leaf; and has the effects of activating human cells, promoting metabolism, regulating balance of body functions, enhancing immunity, keeping healthy, clearing away toxic materials, relieving hangover, caring skin, relieving cough, reducing sputum, promoting salivation, reducing blood lipid, reducing blood pressure, and so on, in combination with Mesona chinensis, Morus alba leaf and Radix Glycyrrhizae.

The invention relates to a weight reducing and fat reducing special type clinic nutrition recipe, which comprises 20 to 38 parts of protein, 8 to 12 parts of fat, 40 to 50 parts of carbohydrate, 5 to 8 parts of dietary fiber, 0.3 to 1.5 parts of macro elements, 0.01 to 0.04 part of trace elements, 0.005 to 0.015 part of lipid-soluble vitamin, 0.01 to 0.3 part of water-soluble vitamin, 0.05 to 1 part of dietary essence, 0.1 to 2 parts of medical and edible ingredients, 0.1 to 3 parts of natural plant compounds and 0.005 to 2 parts of new resource food, wherein the medical and edible ingredients are selected from at least one of poria cocos, fructus lycii, lotus leaves, semen cassiae, radix platycodi, rhizoma dioscoreae, fructus crataegi and coix seeds; each ingredient is prepared into powder in advance; the fat and the vitamin are prepared into powder by using a micro-capsule embedding technology. Through the screening and the proportioning of the ingredients, the nutrition recipe provides reasonable and overall nutrition support for patients with adiposity; meanwhile, the medical and edible ingredients, the natural plant compounds and the new resource food with the effects of replenishing qi to invigorate the spleen, eliminating phlegm, removing dampness and reducing weight and fat are added, so that the effects of preventing and treating the adiposity are achieved.

The invention discloses health-care nutritive porridge, which is prepared from the following raw materials in part by weight: main materials: 70 to 80 parts of rice, additional materials: 2 to 4 parts of Chinese date pulp, 1.5 to 3 parts of medlar, 2 to 4 parts of big black beans, 1 to 2 parts of almond, 2 to 3 parts of walnut meat, 2 to 3 parts of rhizoma dioscoreae, 1 to 3 parts of lotus seed pulp and 1 to 2 parts of crystal sugar. Through elaborate allocation and complementation of each other, the health-care nutritive porridge contains multiple vitamins, has the effects of strengthening physique and improving immunity, can also supplement the spleen and invigorate the stomach, invigorate the circulation of blood and stop bleeding, and has the effects of prolonging life, nourishing skin, nourishing brain, nourishing kidney, balancing blood sugar and the like after long time use. Moreover, the health-care nutritive porridge can make body strong and young for long-term use, is optimum food for the old and the young and is a pure natural non-pollution product.