Rosemary antioxidant coenzyme Q10 capsule and its preparation method

A technology of capsule preparation and rosemary, which is applied in the field of rosemary anti-oxidation coenzyme Q10 capsules and its preparation, can solve the problems of high price, poor antioxidant performance of vitamin E, and increased product cost, and achieve the goal of treating heart disease , good anti-oxidation effect, anti-obesity effect

Inactive Publication Date: 2012-11-28
FUZHOU SENMEIDA BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high price of vitamin E, the cost of the product will be significantly increased after the addition; in addition, the antioxidant performance of vitamin E is not very good, which also leads to certain shortcomings in the soft capsule product

Method used

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  • Rosemary antioxidant coenzyme Q10 capsule and its preparation method
  • Rosemary antioxidant coenzyme Q10 capsule and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Add rosemary antioxidant, coenzyme Q10 and rice bran oil into a container, stir for 15-20 minutes to obtain the content; prepare by pressing, wrap the content in a capsule shell, and obtain rosemary antioxidant coenzyme Q10 capsules. The raw materials are 30 mg of rosemary antioxidant, 30 mg of coenzyme Q10, and 400 mg of rice bran oil by mass.

Embodiment 2

[0024] Add rosemary antioxidant, coenzyme Q10 and rice bran oil into a container, stir for 15-20 minutes to obtain the content; prepare by pressing, wrap the content in a capsule shell, and obtain rosemary antioxidant coenzyme Q10 capsules. The raw materials are 20 mg of rosemary antioxidant, 40 mg of coenzyme Q10, and 300 mg of rice bran oil by mass.

Embodiment 3

[0026] Add rosemary antioxidant, coenzyme Q10 and rice bran oil into a container, stir for 15-20 minutes to obtain the content; prepare by pressing, wrap the content in a capsule shell, and obtain rosemary antioxidant coenzyme Q10 capsules. The raw materials are 40 mg of rosemary antioxidant, 50 mg of coenzyme Q10, and 600 mg of rice bran oil by mass.

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Abstract

The invention discloses a rosemary antioxidant coenzyme Q10 capsule, which is composed of a capsule shell and contents. The capsule is characterized in that: the contents consist of the following raw materials: a rosemary antioxidant, coenzyme Q10, and rice bran oil that are in a mass ratio of 2-5:3-6:30-80. The invention also discloses a preparation method of the rosemary antioxidant coenzyme Q10 capsule. The rosemary antioxidant coenzyme Q10 capsule disclosed in the invention has the following outstanding advantages that: employment of the rosemary antioxidant which has oxidation resistance obviously superior to that of vitamin E and a low price as an adding raw material not only reduces the product cost, but also can achieve a good oxidation resisting effect, and the rosemary antioxidant is a powerful antioxidant and has an especially strong aging delaying effect; the rosemary antioxidant and the coenzyme Q10 have an excellent synergistic effect, the health care function of the coenzyme Q10 is improved and its action range is expanded; the rosemary antioxidant coenzyme Q10 capsule can be effective in treatment of heart diseases and hypertension; and the capsule can also strengthen the immune system and destroy pathogenic bacteria invading the body.

Description

technical field [0001] The invention relates to coenzyme Q10 capsules, in particular to a rosemary anti-oxidation coenzyme Q10 capsule and a preparation method thereof. Background technique [0002] Rosemary is a multipurpose economic crop from which antioxidants, rosemary essential oil and pharmaceutical intermediates can be extracted. Rosemary antioxidants are powdery substances extracted from rosemary plants. The main components are phenols, acids, and flavonoids with antioxidant functions. Rosemary extract has high-efficiency, non-toxic antioxidant effect, and its antioxidant effect is 2-4 times that of chemically synthesized antioxidants butyl hydroxyanisole (BHA) and dibutyl hydroxytoluene (BHT). Twice as many polyphenols and significantly better than vitamin E, it is the best natural antioxidant and can be widely used in food, functional food, spices and condiments, and daily chemical industries. [0003] In recent years, studies at home and abroad have confirmed th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 许鹏翔
Owner FUZHOU SENMEIDA BIOLOGICAL TECH
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