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Dietary nutrition conditioning food for assisting in reducing uric acid and controlling gout

A technology for adjusting food and meals, which is applied in the direction of food ingredients, functions of food ingredients, protein-containing food ingredients, etc., and can solve problems such as elevated uric acid

Pending Publication Date: 2020-08-28
上海赋康健康管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As long as there is any problem in any of the above-mentioned ways, it will cause uric acid to rise

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: the influence of solid drink and substitute tea on blood uric acid in hyperuricemia model mice

[0029] (1) Composition of self-prepared solid beverage:

[0030]Inulin 15g, marine fish skin collagen oligopeptide powder 15g, chicory root extract 13g, celery seed extract 10g, noni fruit enzyme powder 8g, black cherry extract 7g, smilax extract 7g, gardenia extract 5g, lemon powder 5g, acerola cherry powder 5g, steviol glycosides to adjust the taste, then adjust to 100g with resistant starch, mix well and set aside;

[0031] (2) Composition of substitute tea

[0032] Gardenia 30g, plantain 22.5g, desmodium 22.5g, peach leaves 15g, arborvitae leaves 5g, dried ginger 5g, a total of 100g, dried and mixed for later use.

[0033] (3) Preparation of mouse feed containing solid beverage

[0034] Take 20 g of the solid drink formulated in (1), add 80 g of common mouse feed, and prepare the mouse feed containing the solid drink for later use.

[0035] (4) Preparat...

Embodiment 2

[0044] Embodiment 2: the combined application of solid beverage and substitute tea affects gout patients

[0045] A total of 36 patients with initial gout were selected, all of whom were male and aged 35-68. Before the intervention, the blood uric acid value was measured and the subjective symptoms were collected. Then, on the basis of health education, 10g of self-prepared solid drink was used every day. One day in the morning and one in the evening. One month later, the subjective symptoms were collected and blood uric acid was tested. As a result, 18 cases were completely relieved, 12 cases were partially relieved, and 6 cases were ineffective. The average blood uric acid level was 549.3±16.9umol / L before intervention and 436±13.3umol / L after intervention, p<0.05 by t test.

[0046] Typical case: Zheng Mouxin, male, 54 years old, loves to drink alcohol and meat. For 2 years, he had pain in the small joints of his right foot intermittently. He didn’t care about it. 4-5 time...

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PUM

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Abstract

The embodiment of the invention relates to the technical field of healthy foods, and discloses a dietary nutrition conditioning food for assisting in reducing uric acid and controlling gout. The dietary nutrition conditioning food comprises one or more solid beverage compositions and one or more substitutional tea compositions; the one or more solid beverage compositions are composed of goose carnosine powder, chicory root powder (extract), celery seeds, black cherry powder (extract), rhizoma smilacis glabrae powder (extract), liquorice powder (extract) and cape jasmine powder (extract), in which at least one component has a synergistic effect with other components; and the one or more substitutional tea compositions are composed of cape jasmine, plantain herb, herba lysimachiae, peach leaves, oriental arborvitae leaves and rhizoma zingiberis, in which at least one component has a synergistic effect with other components. According to the dietary nutrition conditioning food in the invention, diuresis, heat clearing and inflammation diminishing are mainly achieved; by utilization of the mutual synergistic effect of various components, purine in the body is reduced; the accumulationamount of uric acid in the body is reduced; the antioxidant function of the human body is adjusted; and thus, the effects of enhancing the immunocompetence, assisting in reducing uric acid and controlling gout are achieved.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a dietary nutrition conditioning food that assists in reducing uric acid and controlling gout. Background technique [0002] Hyperuricemia is a metabolic disease caused by a substance called purine in the human body due to metabolic disorders, resulting in an increase in uric acid in the blood. The daily production and excretion of uric acid in the body are approximately equal. In terms of production, three points One is from food, two thirds are synthesized in the body, one third is excreted from the intestines, and two thirds are excreted from the kidneys. As long as there is any problem in any of the above-mentioned ways, it will cause uric acid to rise. [0003] Gout is a crystal-associated arthropathy caused by deposition of monosodium urate (MSU), which is directly related to hyperuricemia caused by purine metabolic disorders and / or decreased uric acid excretion, and i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/21A23L33/105A23L33/18A23L33/10A23L33/125A23L2/39A23F3/34
CPCA23F3/34A23L2/39A23L33/10A23L33/105A23L33/125A23L33/18A23L33/21A23V2002/00A23V2200/30A23V2200/324A23V2250/5062A23V2250/55A23V2250/21A23V2250/208A23V2250/262A23V2250/5118
Inventor 李付忠马文领董丽菊
Owner 上海赋康健康管理有限公司
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