Abstract

An anti-inflammatory combination for improving nutrient metabolisms, intestinal functions and intestinal microecology and an anti-inflammatory food containing the anti-inflammatory combination are disclosed. The anti-inflammatory combination includes inulin, galacto-oligosaccharide, polydextrose, and a water-insoluble dietary fiber. Furthermore, a weight ratio of inulin, galacto-oligosaccharide, polydextrose and water-insoluble dietary fiber is 10-30:5-30:10-40:10-50. The anti-inflammatory food includes cereal flour, and the ratio of the cereal flour to the anti-inflammatory combination is 65-95:35-5. The anti-inflammatory combination is capable of reducing intestinal permeability, blood endotoxins, heavy metals and inflammatory factors, enhancing immunity, improving intestinal microecology and body biochemical indicators, and preventing chronic diseases.

IPC Classes  ?

• A61K 31/733 - Fructosans, e.g. inulin
• A23L 33/24 - Cellulose or derivatives thereof
• A23L 33/26 - Polyol polyesters, e.g. sucrose polyestersSynthetic sugar polymers, e.g. polydextrose
• A61K 31/702 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
• A61K 31/717 - Celluloses
• A61K 31/716 - Glucans
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23L 7/10 - Cereal-derived products
• A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
• A61P 9/00 - Drugs for disorders of the cardiovascular system
• A61P 3/10 - Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
• A61P 1/00 - Drugs for disorders of the alimentary tract or the digestive system
• A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
• A23L 7/143 - Cereal granules or flakes to be cooked and eaten hot, e.g. oatmealReformed rice products
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A21D 2/36 - Vegetable material
• A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products
• A61P 19/06 - Antigout agents, e.g. antihyperuricemic or uricosuric agents
• A61P 29/00 - Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agentsNon-steroidal antiinflammatory drugs [NSAID]
• A61P 3/00 - Drugs for disorders of the metabolism
• A61P 3/06 - Antihyperlipidemics
• A23P 30/20 - Extruding

Abstract

Disclosed are an anti-inflammatory composition for improving intestinal nutritional metabolism functions and intestinal microecology and an anti-inflammatory food containing the anti-inflammatory composition. The anti-inflammatory composition comprises inulin, galacto-oligosaccharide, polydextrose, and a water-insoluble dietary fiber, the ratio of the inulin, the galacto-oligosaccharide, the polydextrose, and the water-insoluble dietary fiber being 10-30:5-30:10-40:10-50. The anti-inflammatory food comprises a cereal flour, the ratio of the cereal flour to the anti-inflammatory composition being 65-95:35-5. The anti-inflammatory composition reduces intestinal flux, blood endotoxins, heavy metals, and inflammatory factors, enhances immunity, improves intestinal microecology and body biochemical indicators, and prevents chronic diseases.

IPC Classes  ?

• A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• A23L 7/10 - Cereal-derived products
• A23L 7/143 - Cereal granules or flakes to be cooked and eaten hot, e.g. oatmealReformed rice products
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 19/12 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops of potatoes
• A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products
• A21D 2/36 - Vegetable material
• A21D 10/00 - Batters, dough or mixtures before baking
• A61K 31/733 - Fructosans, e.g. inulin
• A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
• A61K 31/702 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages