34 results about "D-chiro-Inositol" patented technology

Insulin sensitivity increasing substances (ISIS), including but not limited to D-chiro-inositol, thiazolidinedione and derivatives, and biguanides, are useful in the treatment of hair loss and other disorders of the pilosebaceous apparatus (hirsutism, acne, etc.) associated with conditions of excess insulin and / or insulin resistance. The treatment comprises administering to a mammal, such as a human, at least one ISIS either alone or in combination with at least one agent, such as an androgen receptor blocker (ARB) and / or a steroid enzyme inhibitor or inducer (STI). Additionally, an activity enhancing agent may be included for topical administration.

The invention relates to the production method of a bitter buckwheat product, in particular to the production process of sweet fermented bitter buckwheat, which solves the technical problems in processing sweet fermented products from the bitter buckwheat material. The production method comprises the following steps: soaking bitter buckwheat in water, steaming, cooling, adding sweet sake koji, bottling and fermenting. The sweet fermented bitter buckwheat prepared by the invention has clear liquid, aromatic flavor, sweet and sour taste, and unique flavor of bitter buckwheat. The sweet fermented bitter buckwheat contains total phenol 3.32%, total flavone 1.75% measured by spectrophotography, rutin 0.93 measured by liquid chromatography, quercetin 0.07%, isoquercitrin 0.04%, and D-chiro-inositol 0.13%. The sweet fermented bitter buckwheat has extremely high efficiency in eliminating hydroxyl radicals, hydrogen peroxide and DPPH, and the efficiency is enhanced when the concentration of the extractive liquid increases.

An ester formed from an inositol or an inositol derivative and niacin, wherein the inositol or the inositol derivatives comprises a stereoisomer selected from allo-inositol, cis-inositol, epi-inositol, muco-inositol, neo-inositol, scyllo-inositol, D-chiro-inositol and L-chiro-inositol, or pharmaceutically acceptable salts thereof. Examples of esters include inositol hexaniacinates such as allo-inositol hexaniacinate and cis-inositol hexaniacinate. The esters can be used to treat any disorder that is treatable with niacin therapy such as dyslipidemia, hypercholesterolemia, hyperlipidemia or cardiovascular disease. The esters can be administered with other agents such as HMG-CoA reductase inhibitors, statins, fibrates, activators of peroxisome proliferator activated receptors poli-cosanol, phytosterols, tocotrienols, calcium, bile acid sequestrants, guar gum and free niacin. The invention includes pharmaceutical compositions containing these compounds.

A buckwheat extract comprising at least myo-inositol, D-chiro-inositol, a fagopyritol, one MAPK-stimulating compound, and one glucose-uptake inhibiting compound. A substantially pure glucose-uptake inhibiting compound selected from a buckwheat extract. A method for providing a glucose-uptake inhibiting extract from buckwheat seed comprising first contacting said buckwheat seed with a non-polar solvent, then contacting said buckwheat seed with a polar aprotic solvent, and then finally contacting said buckwheat seed with a third solvent. The third solvent may be a polar aprotic solvent or a polar protic solvent. The extract produced by contacting buckwheat seed with the third solvent is dried to remove the solvent therefrom. Compositions comprising dried glucose-uptake inhibiting buckwheat extracts and purified compounds therefrom.

The invention provides application of pinitol to pharmacy and health care product. Compared with the prior art, the invention has the beneficial effects that: novel medical application and health care application of a known compound is explored, and a new application field is developed; the product has rich source and simple preparation process, can be prepared into an oral preparation, an injection and tablet, and is convenient for use; the configured drug product or health care product has effects of increasing plasma levels of pinitol and D-chiro-inositol, and decreasing plasma insulin and glucose levels; and the configured drug product or health care product has effects of reducing the blood sugar value, insulin level, plasma lipid and plasma triglyceride.

The invention provides a processing method of a cereal beverage, particularly a processing method of a Mi rice low-alcohol beverage, which solves the problems of single type, poor taste and nutrient deficiency in the prior production process of fermented cereal beverages. The processing method comprises the following steps: preparing Mi rice and tartary buckwheat at a ratio of 3:1, soaking in cold water, steaming, saccharifying, allowing fermentation at a temperature below 20 DEG C, stirring once every day to mix the materials thoroughly, keeping the fermentation temperature constant, maintaining for half a month, and carrying out the static fermentation for 15 to 25 days. The obtained beverage integrates the advantages of Mi rice and tartary buckwheat; has the characteristics of low alcoholicity, low grain consumption and high nutrition; particularly contains physiological factors such as rutin, quercetin and D-chiro-inositol; can effectively regulate the blood sugar level and improve the symptoms of diabetic patients.

The present invention relates to the use of D-chiroinositol or a phosphate thereof in combination with folate for the reduction or prevention of congenital deformations such as anorectal malformations, neural tube defects, cleft-lip, cleft palate, and other birth defects. The invention further relates to the use of D-chiroinositol or a phosphate thereof in quieting or preventing the sensitivity of breast tissue to estrogenic, progestogenic, and or anti-androgenic insult, whether from environmental, dietary, or medicinal sources. Co-therapies as well as combination products of D-chiro-inositol (or a phosphate thereof) with at least one of (a) a folate source and (b) one or more of an estrogenic substance, a progestogenic substance, and / or an antiandrogenic substance are also claimed.

The invention discloses a fermentation method of tartary buckwheat bran. The fermentation method comprises the following steps: (1) extracting tartary buckwheat bran with 70-90% (v / v) ethanol, recovering a solvent from the extracting liquor to obtain crude extract; and (2) adding the crude extract from the step (1) in a YPD liquid culture medium with pH of 6.8-7.2 for uniformly mixing, wherein the usage amount of the crude extract is one fifth to one twentieth (w / w) that of the culture medium; and inoculating the activated angel sweet wine yeast, sweet wine yeast or aspergillus niger, and fermenting at 25-35 DEG C for 1-4 days, thus obtaining the tartary buckwheat bran. The invention also provides a fermentation product prepared by adopting the fermentation method, pharmacy applications of the fermentation product and applications of the tartary buckwheat flavone extract in preparation of combined medicines. The content of D-chiro-inositol in the fermentation product prepared by adopting the fermentation method is high, and the fermentation product can be used for treating diabetes mellitus and has stronger practical application values.

The process of extracting D-chiral inositol from buckwheat bran includes: extracting D-chiral inositol and its derivative from buckwheat bran with water or water solution of alcohol in the concentration up to 60 %, filtering the extracted liquid and concentrating, hydrolyzing to convert the D-chiral inositol derivative into D-chiral inositol, decolorizing with active carbon, separating and refining in ion exchange resin, and concentrating to obtain D-chiral inositol product. The present invention extracts D-chiral inositol from buckwheat bran as the side product of buckwheat powder and has high resource utilizing rate, and the extract has D-chiral inositol content as high as 40 %.

A production method for rutin beer brewed by adding buckwheat belongs to the field of fermented food. The buckwheat is rich in nutrient, is particularly rich in high-activity substances such as rutin and D-chiro-inositol and has unique dietary therapy and health care functions. In the general production process of buckwheat beer, rutin and other active substances are decomposed and damaged, the content of the rutin is very little and pharmaceutical and edible functions of buckwheat cannot be achieved, so that buckwheat resources are wasted. According to the production method disclosed by the invention, soluble mixtures such as rutin are extracted before the buckwheat is fermented; the rutin solution which is back added after the fermentation is ended accounts for 0.1-0.5 percent of beer; and no additive is added, so that the pure natural quality and the dietary therapy and health care efficacies of the rutin beer are ensured. According to the technology, general beer production equipment and process are utilized; a formula of raw materials is only adjusted; the buckwheat accounts for 3-30 percent of grains in brewing raw materials; the produced rutin beer has little difference from general beer in colors and luster, mouthfeel, flavor and production cost; and the rutin beer contains 10-50mg / 100ml of rutin and is especially suitable for patients suffered from hypertension, hyperlipidemia and diabetes mellitus to drink.

The invention relates to a method for brewing buckwheat rutin fruit wine and belongs to the field of fermented food. The buckwheat is rich in nutrients, is particularly rich in high-activity substances such as rutin and D-chiro-inositol and has a unique dietetic healthcare function. Rutin in the buckwheat is decomposed and destroyed in the process of brewing the common buckwheat-fermented wine, thus the buckwheat-fermented wine contains a very little amount of rutin, the medicinal and edible functions of the buckwheat can not be fulfilled, and the resource of buckwheat is wasted. According to the method, the food-grade rutin and other soluble substances are roughly extracted before fermenting the buckwheat, and the weight of the rutin crystalline mixed solution added after fermentation is 0.1-0.5% of that of the buckwheat rutin fruit wine, thus the nutrition and healthcare-functions of both the buckwheat rutin fruit wine and the buckwheat rutin food are improved synergistically. According to the technology, the equipment and the process for producing the common fruit wine are adopted, and only the formula of raw materials is adjusted. The weight of the buckwheat is 3-7% of that of the fruit juice for brewing the buckwheat rutin fruit wine. The produced buckwheat rutin fruit wine is slightly different from the common fruit wine in color, taste, flavor and production cost. Every 100ml of buckwheat rutin fruit wine comprises 10-40mg of rutin, so that the buckwheat rutin fruit wine is beneficial to patients with high blood pressure, high cholesterol, cardiovascular diseases and diabetes.

The invention provides a method for extracting and enriching chiral inositol from buckwheat brans. D-chiral inositol and D-chiral inositol derivatives are extracted from the buckwheat brans by using a 20%-40% ethanol water solution as an extracting agent; the D-chiral inositol derivatives are translated into D-chiral inositol by adjusting the pH value to an appropriate value and shaking in a water bath after an extracting solution is concentrated; and a product of D-chiral inositol extract is obtained after enrichment via macroporous resin chromatography and condensation.

The invention provides a method for extracting a functional component of mungbean sprout. The obtained extract has remarkable function of reducing blood sugar and can be used to prepare a drug for treating diabetes or health-care food for preventing and treating diabetes.

The invention relates to a method for brewing buckwheat rutin yellow wine and belongs to the field of fermented food. The buckwheat is rich in nutrients, is especially rich in high-activity substances such as rutin and D-chiro-inositol and has a unique dietetic healthcare function. Rutin and other active substances in the buckwheat are decomposed and destroyed in the process of brewing the common buckwheat yellow wine, so that the buckwheat yellow wine contains a very little amount of rutin, the medicinal and edible functions of the buckwheat can not be fulfilled, and the resource of buckwheat is wasted. According to the method, the food-grade rutin and other soluble mixtures are roughly extracted before the buckwheat is fermented, and the weight of the rutin solution added after fermentation is 0.1-0.5% of that of the buckwheat rutin yellow wine, and the amount of buckwheat is 3-30% of that of grains (raw materials) for brewing the buckwheat rutin yellow wine. No additive is additionally added, thus the buckwheat rutin yellow wine has purely natural quality and deserved dietetic healthcare efficacy. According to the technology, the equipment and the process for producing the common yellow wine are adopted, and only the formula of raw materials is adjusted. The produced buckwheat rutin yellow wine is slightly different from the common yellow wine in color, taste, flavor and production cost. Every 100ml of buckwheat rutin yellow wine comprises 10-50mg of rutin, so that the buckwheat rutin yellow wine is suitable for patients with high blood pressure, high cholesterol and diabetes to drink.

The invention discloses a preparation method of buckwheat wine, wherein buckwheat is abundant in nutrition, and is especially rich in active substances such as rutin and D-chiral inositol, so that the wine has a unique dietary therapy health-care effect. In common buckwheat fermented wine production process, rutin is decomposed and damaged, and the content of rutin in the buckwheat wine is very little, so that medical and edible functions of buckwheat cannot be realized, thereby, wasting the buckwheat resource. According to the invention, before fermentation of buckwheat, solvends such as food rutin are coarsely extracted, and rutin crystal mixed liquor added back after fermentation accounts for 0.1-0.5% of the wine, so that the nutritional health-care function of the wine has a synergistic effect with the rutin food. According to the technology disclosed by the invention, by means of common wine brewing equipment and process, buckwheat accounts for 3-5% of the brewing wine by just adjusting the formula, and the buckwheat rutin wine produced is slightly different from common wine in color and luster, taste, flavor and production cost. The wine contains 10-40mg / 100ml of rutin, and is beneficial to patients with high blood pressure, high blood fat, cardia-cerebrovascular diseases and diabetes mellitus.

The invention discloses a method for preparing D-chiro-inositol from microorganism whole cells and / or lysate thereof for catalyzing myo-inositol. The method comprises the steps of constructing engineering bacteria for expressing heat-resisting myo-inositol 2-dehydrogenase and / or heat-resisting inosose isomerase genes, performing cell membrane permeability treatment and / or breaking on the engineering bacteria, and then converting the myo-inositol into the D-chiro-inositol by using the permeability engineering bacteria or the lysate thereof. Compared with a conventional method for producing theD-chiro-inositol, the method disclosed by the invention has the advantages of being simpler in production technology, lower in production cost, higher in yield and the like.

The invention belongs to the field of medicines, and relates to an application of D-chiro-inositol in preparation of a hepatic fibrosis resisting medicine. Systematic researches of the influence on blood serum liver function indexes AST and ALT activity of bile duct ligation (BDL) model group mice, the improvement on a liver pathological structure, the influence on the hepatic fibrosis degree and liver tissue hydroxyproline content, the influence on the blood serum and the liver tissue oxidative stress level, the influence on inflammatory reactions, and the like, prove that the D-chiro-inositol can inhibit the generation and improvement of hepatic fibrosis, and is expected to be developed into a potential active ingredient of a hepatic fibrosis resisting medicine.

The invention discloses a method for producing rutin rice wine or sake brewed by adding buckwheat and belongs to the field of fermented food. The buckwheat is enriched in buckwheat, is especially enriched in rutin, D-chiro-inosito and other active substances and has a unique dietary therapy health-care effect. The rutin and other active substances are damaged in the buckwheat fermentation process, the rutin content in the common buckwheat rice wine is very little, two-purpose medicine and food functions cannot be realized, and the buckwheat resources are wasted. The rutin and other soluble substances are extracted before buckwheat fermentation, the food rutin crystallizing and mixing solution added after the fermentation is ended accounts for 0.1-0.5 percent of the rice wine or sake, an additive is not required, and the pure natural quality and the due dietary therapy health-care effects of the rutin rice wine or sake are ensured. According to the technology, the common rutin rice wine or sake brewing equipment and process are utilized, only the formula is required to be adjusted, the buckwheat accounts for 3-30 percent of grains in the brewing raw materials, and the produced rutin rice wine or sake has small difference of color, mouthfeel, taste and production cost compared with the common product, contains 10-40mg / 100ml of rutin and is well eaten by patients with hypertension, hyperlipidemia and diabetes.

The invention discloses a tartary buckwheat D-chiral-inositol composite hypoglycemic tablet and a preparation method thereof. The tartary buckwheat D-chiral-inositol composite hypoglycemic tablet is prepared from the following original auxiliary materials in percentage: 15-30% of tartary buckwheat D-chiral-inositol concentrated solution, 3-5% of bitter gourd concentrated solution, 3-5% of mulberryconcentrated solution, 3-7% of cassia obtusifolia concentrated solution, 3-7% of american ginseng concentrated solution, 3-7% of orange peel concentrated solution, 3-5% of honeysuckle concentrated solution, 4-8% of the root of kudzu vine concentrated solution, 4-8% of astragalus membranaceus concentrated solution, 7-14% of purslane fungistat, 6-10% of pumpkin polysaccharide, 6-13% of black funguspolysaccharide, 7-16% of soybean hypoglycemic peptide, 3-20% of xylitol, 3-10% of maltitol, 0.3-0.8% of citric acid, 3.4-8.7% of beta-cyclodextrine, and 0.5-1% of magnesium stearate. The tartary buckwheat D-chiral-inositol composite hypoglycemic tablet has the characteristic that tartary buckwheat extracts with high content of D-chiral-inositol are used as raw materials to prepare a composite tablet with the hypoglycemic effect. The tartary buckwheat D-chiral-inositol composite hypoglycemic table takes natural plant hypoglycemic active ingredients as the original auxiliary materials and a purslane active ingredient as a natural antibacterial agent, and is safe, reliable and edible.

The invention relates to a making method of a rutin grape wine by adding buckwheat, belonging to the field of fermented foods. The buckwheat is rich in nutriments, particularly in active substances such as rutin, D-chrio-inositol and the like and has the unique therapy health care function. In the making process of an ordinary buckwheat fermented wine, the rutin is decomposed and destroyed, and the content of the rutin is very little in the buckwheat wine, so that the double functions of medicine and food of the buckwheat can not be realized, and buckwheat resources are wasted. According to the making method disclosed by the invention, soluble matters of food rutin and the like are crudely extracted from the buckwheat before fermentation, and a back added rutin crystal mixed solution after fermentation occupies 0.1-0.5 percent of the grape wine to enable the nutrition health care function of the grape wine and the buckwheat rutin food to carry out synergistic interaction. According to the technology provided by the invention, ordinary grape wine making equipment and technology are utilized, a formula is regulated only, the buckwheat occupies 3-5 percent of the grape wine, and the made buckwheat rutin grape wine has little differences from the ordinary grape wine in color, taste, flavor and production cost, contains 10-40mg / 100ml of rutin and is also beneficial to patients in sick of hypertension, hyperlipidemia, cardia-cerebrovascular diseases and diabetes.

A production method for rutin edible vinegar brewed by adding buckwheat belongs to the field of fermented food. The buckwheat is rich in nutrient, is particularly rich in high-activity substances such as rutin and D-chiro-inositol and has unique dietary therapy and health care functions. In the general production process of buckwheat edible vinegar, rutin and other active substances are decomposed and damaged, the content of the rutin in the edible vinegar is very little and pharmaceutical and edible functions of buckwheat cannot be achieved, so that buckwheat resources are wasted. According to the production method disclosed by the invention, soluble mixtures such as food rutin are extracted before the buckwheat is fermented; the rutin solution which is back added after the fermentation is ended accounts for 0.1-0.5 percent of the edible vinegar; and no additive is added, so that the pure natural quality and the dietary therapy and health care efficacies of the edible vinegar are ensured. According to the technology, general edible vinegar production equipment and process are utilized; a formula of raw materials is only adjusted; the buckwheat accounts for 3-30 percent of grains in brewing raw materials; the produced rutin edible vinegar has little difference from general vinegar in color and luster, mouthfeel, flavor and production cost; and the rutin edible vinegar contains 10-50mg / 100ml of rutin and is especially suitable for patients suffered from hypertension, hyperlipidemia and diabetes mellitus to eat.