Food for enhancing body immunity of students

Abstract

The invention discloses a food for enhancing body immunity of students, which is characterized by comprising the following components in parts by weight: 5-9 parts of pine pollen, 11-16 parts of lotus flower powder, 9-13 parts of Jerusalem artichoke powder, 1-2 parts of nard, 2-3 parts of licorice, 1-3 parts of eicosapentaenoic acid, 1-2 parts of docosahexaenoic acid, 1-2 parts of alpha-linolenic acid, 1-2 parts of cephalin, 1-3 parts of monosodium citrate, 1-3 parts of curcuma, 1-4 parts of peucedanum root, 2-6 parts of fleece-flower root, 0.5-1 part of citric acid, 0.5-1.5 parts of malic acid, 1-3 parts of vitamin C and 1-3 parts of vitamin E. By using the pine pollen as the main component and combining multiple fruit powders, the food for enhancing immunity is welcomed by children, and has the advantages of obvious effect, high absorptivity and no adverse effect on children.

Description

technical field [0001] The invention relates to a food for improving the body immunity of students. Background technique [0002] Pine pollen is a natural nutrition bank. It uses comprehensive and balanced nutrition, starting from strengthening the spleen and replenishing qi, comprehensively regulating the five major systems of the heart, liver, spleen, lung, and kidney, maintaining the balance of the body as a whole, and improving the body's own immunity. The pine pollen is subjected to wall-breaking treatment, so that the nutrients in it can be fully released. Pine pollen contains a variety of effective substances, such as vitamin E and trace element selenium, etc., which work synergistically to regulate low immune function and enhance collective resistance. The use of broken pine pollen, docosahexaenoic acid, eicosapentaenoic acid, α-linolenic acid, isomaltooligosaccharides, and maltodextrin in combination has a good mutual amplification and synergistic effect. Although...

AI Technical Summary

Problems solved by technology

The use of broken pine pollen, docosahexaenoic acid, eicosapentaenoic acid, α-linolenic acid, isomaltooligosaccharides, and maltodextrin has a good mutual amplification and synergistic effect. Although there are many brands of products on the market, no products using the above-mentioned raw materials have been found yet.