Natto taurine preparation

Abstract

The utility model discloses a natto taurine preparation. By dry weight, natto containing over 2000 FU / g of natto kinase and edible taurine (C2H7NO3S) in a weight ratio of (50-95): (50-5) are mixed evenly to be prepared into dosage forms of capsules, drinks and the like. According to the natto taurine preparation, the natto taurine preparation is created on the basis of perfecting and promoting original effects of the natto, and creates brand new conceptions in the aspects of maintenance of the safety and health of the cardiovascular system, antioxidation, free radical resistance and the like.

Description

technical field [0001] The invention relates to the fields of food, health food and medicine, in particular to a natto taurine preparation. Background technique [0002] Contemporary science believes that natto is a rising pearl in the field of food and medicine. Japan is the country that consumes the most natto and has a long history. They set July 10 every year as the Natto Festival, and this sunrise industry is in the ascendant internationally. [0003] In 1827, taurine was obtained for the first time from ox bile and so far, the scientific research on taurine has been going on for a long time. It is one of the important cell protection substances to maintain normal body, and has a wide range of targets. The human body's ability to synthesize taurine is weak, and it mainly relies on exogenous intake to meet the body's needs. [0004] Taurine has a wide range of biological effects. It is a sulfur-containing non-protein amino acid. It is called a special and conditionall...

AI Technical Summary

Problems solved by technology

For example, in terms of cardiovascular and cerebrovascular systems, the current natto highlights the role of nattokinase, ignoring the protective effect on cardiovascular and cerebrovascular systems and the overall effect of the entire cardiovascular and cerebrovascular system. In terms of gastrointestinal tract, dipicolinic acid is highlighted It can effectively kill pathogenic Escherichia coli, ignore the protection of gastrointestinal mucosa, and only show the efficacy of some conventional material factors in terms of anti-free radicals, which naturally appears unsatisfactory

However, taurine has poor thrombolytic ability, does not have the function of killing pathogenic Escherichia coli, inhibiting pathogenic infection and spoilage, and lacks the support of conventional nutrients in terms of anti-free radicals.