Manufacturing method for anti-inflammation composition using tartary buckwheat

• Main Authors: KIM SEON JEONG, LEE HYANG RAE, LEE HYEONG HWAN, KIM YUN GEUN, KIM SANG GON, JEONG DONG GYU, LEE DONG YEOL, KO KEON HEE, JEONG YANG IL, JEONG WON MIN, LEE GYEONG HWAN, MUN YEONG OK
• Format: Patent
• Language: English; Korean
• Published: 05.08.2022
• 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 present invention relates to a method for preparing an anti-inflammatory composition using Fagopyrum tartaricum. The present invention has an effect of providing a composition having anti-inflammatory effect while preventing side effects using Fagopyrum tartaricum. The method for manufacturing the anti-inflammatory composition using Fagopyrum tartaricum according to an embodiment of the present invention includes a step of manufacturing the anti-inflammatory composition by steaming and drying Fagopyrum tartaricum. 본 발명은 쓴메밀을 이용한 항염증 조성물의 제조 방법에 관한 것이다. 본 발명은 쓴메밀을 이용하여 부작용을 방지하면서 항염증 효능을 가진 조성물을 제공하는 효과가 있다.