Pollen pini compound food capable of improving immunity

Abstract

The invention discloses a pollen pini compound food capable of improving immunity. The pollen pini compound food is characterized by comprising the following substances in parts by weight: 9-12 parts of pollen pini, 26-35 parts of tartary buckwheat powder, 55-60 parts of oatmeal, 15-20 parts of sunflower seeds, 9-14 parts of cucumber seeds, 5-8 parts of walnut powder, 0.1-0.3 part of docosahexaenoic acid, 2-6 parts of agaricus blazei murill, 5-9 parts of boletus dry powder, 7-12 parts of Shiitake mushrooms, 1-2 parts of calcium disodium EDTA, 15-23 parts of soybeans, 11-16 parts of phaseolus calcaratus, 8-13 parts of spinach, 1-3 parts of cabbage, 0.2 part of lysine and 0.3 part of tryptophan. The pollen pini compound food capable of improving the immunity takes wall-broken pollen pini as a main component and has remarkable effect, high absorption rate and no adverse effects.

Description

technical field [0001] The invention relates to a pine pollen compound food for improving immunity. 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 ampl...