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Blood sugar and blood fat reducing tea

A technology of hypoglycemic and lipid-lowering, sugar-lowering and lipid-lowering tea is applied in the direction of pre-extraction tea treatment, medical raw materials derived from Ginkgo biloba, plant raw materials, etc., and can solve the problems of weakened effect and different action mechanisms of mixed hypoglycemic tea

Inactive Publication Date: 2017-12-22
GUANGXI UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] To sum up, the information published in literature and patents is basically that a single or 2-3 of them are added with other traditional Chinese medicine ingredients, and it is not clear that these raw materials are used as the main ingredients, or that multiple mixtures are added, But the effect has been weakened
Moreover, when using active ingredients, the extraction process is not the same, and the mechanism of action in the composition of mixed hypoglycemic tea is different.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A tea for lowering blood sugar and fat, preferably, each component is: 40 parts of lotus leaves, 80 parts of mulberry leaves, 20 parts of ginkgo leaves, and 80 parts of rock tea. Specific steps are as follows:

[0056] 1. The lotus leaves and mulberry leaves are baked through leaf picking, killing, kneading, secondary killing, frying, etc., and then ultrafinely pulverized into powder. a. Picking leaves: green normal leaves, put them in a basket, wash them with clean water, spread them out to dry, and stir-fry them as you pick them to ensure the quality. b. Finishing: Choose a large iron pot that is clean and odorless, heat it to 250-300°C and the surface of the pot turns off-white, quickly cover the pot with green leaves and suffocate for 1 minute. Grab the green leaves at the bottom of the pot, shake them evenly to the bottom of the pot so that all the leaves touch the surface of the pot, and heat evenly. When the grassy smell of the leaves disappears, they are dull b...

Embodiment 2

[0065] A tea for lowering blood sugar and fat, preferably, each component is: 50 parts of lotus leaves, 50 parts of mulberry leaves, 50 parts of ginkgo leaves, and 70 parts of rock tea. Specific steps are as follows:

[0066] 1. The lotus leaves and mulberry leaves are baked through leaf picking, killing, kneading, secondary killing, frying, etc., and then ultrafinely pulverized into powder. a. Picking leaves: green normal leaves, put them in a basket, wash them with clean water, spread them out to dry, and stir-fry them as you pick them to ensure the quality. b. Finishing: Choose a large iron pot that is clean and odorless, heat it to 250-300°C and the surface of the pot turns off-white, quickly cover the pot with green leaves and suffocate for 1 minute. Grab the green leaves at the bottom of the pot, shake them evenly to the bottom of the pot so that all the leaves touch the surface of the pot, and heat evenly. When the grassy smell of the leaves disappears, they are dull b...

Embodiment 3

[0076] The tea for lowering blood sugar and lipids preferably comprises: 65 parts of lotus leaves, 45 parts of mulberry leaves, 45 parts of ginkgo leaves, and 40 parts of rock tea. Specific steps are as follows:

[0077] 1. The lotus leaves and mulberry leaves are baked through leaf picking, killing, kneading, secondary killing, frying, etc., and then ultrafinely pulverized into powder. a. Picking leaves: green normal leaves, put them in a basket, wash them with clean water, spread them out to dry, and stir-fry them as you pick them to ensure the quality. b. Finishing: Choose a large iron pot that is clean and odorless, heat it to 250-300°C and the surface of the pot turns off-white, quickly cover the pot with green leaves and suffocate for 1 minute. Grab the green leaves at the bottom of the pot, shake them evenly to the bottom of the pot so that all the leaves touch the surface of the pot, and heat evenly. When the grassy smell of the leaves disappears, they are dull black ...

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Abstract

The invention discloses blood sugar and blood fat reducing tea, and the blood sugar and blood fat reducing tea comprises the following raw materials in parts by weight: 30-80 parts of lotus leaves, 30-80 parts of mulberry leaves, 20-60 parts of ginkgo leaves and 40-80 parts of rock tea. The blood sugar and blood fat reducing tea adopts the lotus leaves, the mulberry leaves, the ginkgo leaves and the rock tea as the raw materials, and is prepared by enzymolysis, fermentation and other processes, so the blood sugar and blood fat reducing tea has the functions of health protection tea as well as superior characteristics of reducing the blood sugar and blood fat, and the like, and is especially suitable for people with hyperlipidemia and hyperglycemia.

Description

technical field [0001] The invention relates to the field of health-care tea and a preparation method thereof, in particular to a sugar-lowering and fat-reducing tea and a preparation method thereof. Background technique [0002] Diabetes mellitus is a metabolic disease characterized by hyperglycemia due to defects in insulin secretion or insulin action. Sustained high blood sugar and long-term metabolic disorders can lead to damage, dysfunction and failure of tissues and organs throughout the body, especially the eyes, kidneys, cardiovascular and nervous systems. Severe cases can cause acute complications such as dehydration, electrolyte disturbance and acid-base imbalance, ketoacidosis and hyperosmolar coma. Diabetes is an important disease that endangers human health today. At present, about 5%-7% of people in the world suffer from diabetes. It is considered to be the third largest killer of human disability and death after cardiovascular and cerebrovascular diseases and...

Claims

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Application Information

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IPC IPC(8): A23F3/14A61K36/82A61P3/10A61P3/06A61P9/00A61P9/10
CPCA23F3/14A61K9/0095A61K36/16A61K36/605A61K36/62A61K36/82A61K2236/19A61K2236/331A61K2300/00
Inventor 岳桂华梁健钦张爱珍马晓聪熊万娜
Owner GUANGXI UNIV OF CHINESE MEDICINE
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