Method for improving quality and efficiency of functional food material green arrow and anti-cancer effect of green arrow

• Main Authors: ZHAO HONGKUN, SUN SHUYUN, MAN ZHAOHONG
• Format: Patent
• Language: Chinese; English
• Published: 29.07.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The technical problem to be solved by the invention is to solve the following technical problems: firstly, a medicine and food homologous plant, namely green arrow, growing in tropical and subtropical regions close to the equator is cultivated by imitating wild original ecology, and the growth environment conditions of the green arrow are improved and optimized, such as natural forest soil nutrient components and measures of weeding, pruning and the like, so that nutrient competition is reduced and light transmittance is increased; excellent characteristics of wild female parents are improved or maintained, and enrichment and synthesis of special effective active ingredients are increased; secondly, according to the principle that traditional Chinese medicine fermentation can remarkably improve the effect, the fresh stems and leaves are fermented at 28 DEG C and then ground and broken into pulp; after being eaten, the probiotic group preparation (patent application number: 201610666693.7) is matched, so that