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Dai food capable of promoting uric acid metabolism and preparation method thereof

A technology of Dai and uric acid, applied in the field of Dai food and its preparation, can solve problems such as bodily injury and adverse reactions, and achieve the effect of removing uric acid, easily absorbing, removing and reducing uric acid

Inactive Publication Date: 2015-08-12
林艳芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For the drug treatment of this type of disease, many Chinese and Western medicines or health food or food have been developed and marketed at home and abroad. Finding and developing a safe, reliable and homologous food with low toxicity and side effects from ethnic medicine is the common wish of the majority of patients with hyperuric acid and gout

Method used

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  • Dai food capable of promoting uric acid metabolism and preparation method thereof
  • Dai food capable of promoting uric acid metabolism and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The food of the Dai nationality that contributes to the metabolism of uric acid consists of the following components by mass:

[0032] 60 parts of grape leaves, 100 parts of kudzu root,

[0033] 100 parts of Luo Han Guo, 20 parts of orange peel,

[0034] 80 parts of purslane, 60 parts of mulberry,

[0035] 30 parts of light bamboo leaves, 90 parts of corn silk,

[0036] 60 parts of gardenia, 50 parts of astragalus.

[0037] Prepare the ingredients according to the above components, mix them, and then bake them at 50°C for 60 minutes to obtain the Dai nationality food that is helpful for uric acid metabolism.

Embodiment 2

[0039] The food of the Dai nationality that contributes to the metabolism of uric acid consists of the following components by mass:

[0040] 100 parts of grape leaves, 80 parts of kudzu root,

[0041] 80 parts of Luo Han Guo, 30 parts of orange peel,

[0042] Purslane 90 parts, mulberries 50 parts,

[0043] 60 parts of light bamboo leaves, 50 parts of corn silk,

[0044] Gardenia 30 parts, Astragalus 80 parts.

[0045] Prepare the ingredients according to the above components, mix them, and then bake them at 40°C for 60 minutes to obtain Dai food that is helpful for uric acid metabolism.

Embodiment 3

[0047] The food of the Dai nationality that contributes to the metabolism of uric acid consists of the following components by mass:

[0048] 50 parts of grape leaves, 50 parts of kudzu root,

[0049] 60 parts of Luo Han Guo, 25 parts of orange peel,

[0050] Purslane 50 parts, mulberries 90 parts,

[0051] 80 parts of light bamboo leaves, 300 parts of corn silk,

[0052] Gardenia 80 parts, Astragalus 60 parts.

[0053] Prepare the ingredients according to the above components, mix them, and then bake them at 60°C for 60 minutes to obtain the Dai nationality food that is helpful for uric acid metabolism.

[0054] The Dai food obtained in Examples 1, 2, and 3 was inspected by the Yunnan Provincial Institute of Product Quality Supervision and Inspection, and met the food standard. The result is as follows:

[0055]

[0056] The Dai food that is helpful for uric acid metabolism provided in Examples 1, 2, and 3 has been observed according to the type of consumption, and th...

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Abstract

The invention provides a Dai food capable of promoting uric acid metabolism and a preparation method thereof. The Dai food is composed of the following components in parts by weight: 50 to 100 parts of ampelopsis grossedentata leaf, 50 to 100 parts of root of kudzu vine, 60 to 100 parts of grosvenor momordica fruit, 20 to 30 parts of orange peel, 50 to 90 parts of purslane, 50 to 90 parts of mulberry fruit, 30 to 80 parts of lophatherum gracile, 30 to 90 parts of corn silk, 30 to 80 parts of cape jasmine, and 50 to 80 parts of radix astragali. The provided Dai food can reduce the uric acid, and is suitable for the people with high uric acid, gout patients and normal people. By drinking the Dai food, the uric acid can be reduced, the kidney can be targeted and protected; after regular application of the Dai food, the kidney can be strengthened, the uric acid is discharged, and the relapse of high uric acid symptom is inhibited. The Dai food is prepared from natural herbals, and does not any side or toxic effect, people do not need to avoid certain food, the active components in the Dai food can eliminate the toxin in the kidney, the taste of the Dai food is good, the Dai food can be drunk regularly and can meet the modern life requirements. Compared with similar products, the provided Dai food has the advantages of low cost, easy absorption, safety, reliability, no adverse reaction, and no sugar, and is suitable for any people.

Description

technical field [0001] The invention provides a Dai food that is helpful for uric acid metabolism and a preparation method thereof, belonging to the technical field of biomedicine. Background technique [0002] Gout is called "Longshahou" in Dai medicine. Dai medicine believes that the occurrence of this disease is closely related to dietary factors, climate environment, physical fitness, etc., and the imbalance between the production and excretion of uric acid in the body leads to the disease caused by the increase of blood uric acid, which is the main cause of gout. [0003] Dai medicine divides it into asymptomatic high uric acid, once suffering from gout with high uric acid without recurrence, and high uric acid with high uric acid to treat the attack period of gout. According to different periods of gout, Dai doctors choose some natural plants with less toxic and side effects to reduce uric acid and prevent the disease. [0004] For the drug treatment of this type of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/899A61P19/06A23F3/34
Inventor 林艳芳
Owner 林艳芳
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