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Formula for reducing uric acid and preparation method thereof

A technology for lowering uric acid and formulations, which can be applied to pharmaceutical formulations, medical preparations containing active ingredients, plant raw materials, etc., and can solve problems such as the need to improve the taste of traditional Chinese medicine preparations, patient harm, and lack of attention to patient physical conditioning and maintenance.

Inactive Publication Date: 2019-05-31
广州市士刚食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing medicines for the treatment of pharyngitis generally only focus on solving the superficial problems of pharyngitis, and do not pay attention to the overall conditioning and maintenance of the patient's body, which leads to the patient's easy recurrence of the disease. properties, at the same time, the mouthfeel of existing traditional Chinese medicine preparations also needs to be improved

Method used

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Embodiment Construction

[0011] The present invention will be further explained below in conjunction with specific embodiments.

[0012] A uric acid-lowering formula proposed by the present invention comprises the following raw materials: Bupleurum chinensis, rehmannia glutinosa, moxibustion licorice, akebia, huangling, Alisma, salt plantago, and wine angelica.

[0013] Wherein, the ratio of parts by weight of Bupleurum, Rehmannia glutinosa, Radix Glycyrrhiza Moxibustion, Akebia Akebiae, Huangling, Alisma, Semen Salt Plantago, and Angelica sinensis is 1:1:1:1:1:1:1:1.

[0014] The present invention also proposes a preparation method of a uric acid-reducing formula, comprising the following steps:

[0015] S1: Weigh the same amount of prescription medicinal materials Bupleurum, Dihuang, Moxibustion Glycyrrhiza, Akebia, Huangling, Alisma, Salt Plantago, Wine Angelica, and then add Bupleurum, Dihuang, Moxibustion Glycyrrhiza, Akebia, Huangling, Alisma, salt psyllium, and wine angelica are ultrafinely pu...

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Abstract

The invention discloses a formula for reducing uric acid. The formula comprises the following raw materials: radix bupleuri, rehmannia root, radix glycyrrhizaepreparata, akebia stem, scutellariabaicalensis, rhizomaalismatis, semen plantaginis and angelica sinensis. The invention also provides a preparation method for the formula for reducing uric acid, the preparation method comprises the following steps: S1,weighning the same amount of prescription medicinal materials of radix bupleuri, rehmannia root, radix glycyrrhizaepreparata, akebia stem, scutellariabaicalensis, rhizomaalismatis, semen plantaginis and angelica sinensis, stirring and uniformly mixing to obtain powder A, and adding adhensive to the powder A and converting the powder into particles.The formula for reducing uric acid provided by the invention has the advantages of reducing uric acid, clearing liver, gallbladder and kidney, reducing transaminase and restoring to a healthy uric acid range.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicines, in particular to a formula for reducing uric acid and a preparation method thereof. Background technique [0002] Pharyngitis is mainly virus and bacterial infection, how by droplet or direct contact and infect. The pharynx of the human body is the orifice behind the nasal cavity and oral cavity and can be divided into three components: nasopharynx, oropharynx and hypopharynx. The pharynx is rich in lymphatic tissue, which gathers into clumps called tonsils. Because the pharynx is rich in lymphatic tissue, the pharynx is one of the main portals for the human body to block pathogens, especially the invasion of germs. However, due to the complex structure of the pharynx, it is easy to deposit foreign matter such as food residues, so bacteria are more likely to stay in the human pharynx, multiply and cause inflammation. In addition, weakened systemic resistance, such as fati...

Claims

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Application Information

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IPC IPC(8): A61K36/884A61P19/06
Inventor 邹士刚
Owner 广州市士刚食品有限公司
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