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Introduction to urolithin A In 2005, the research team of scientist Cerd á first discovered the existence of urolithin A. Urolithin A (abbreviated as UA) is a metabolic product of gut microbiota, and its precursor tannic acid is abundant in various fruits such as pomegranate and strawberry.     In 2016, researchers from the University of Washington published a study in Nature Medicine showing that urolithin A can promote mitochondrial autophagy, extending the lifespan of Caenorhabditis elegans by 45%, becoming the first natural compound recognized by the scientific community to promote mitochondrial autophagy. In 2019, the first human clinical trial of urolith A showed its anti-aging effect, significantly increasing the level of fatty acid oxidation throughout the body, which is an important indicator of mitochondrial function.   Anti-aging And Anti-wrinkle Raw Materials   In 2023, research on urolithin is still ongoing. A study published in Nature Aging revealed that supplementing UA with food intake can reverse the aging characteristics of aging hematopoietic stem cells and restore their hematopoietic capacity. This aging reversal process is directly related to the mitochondrial autophagy mechanism activated by UA.   UA essentially acts as an autophagy inducer, mainly participating in and regulating mitochondrial autophagy processes through two pathways:   PINK1/Parkin ubiquitin dependent pathway In the ubiquitin dependent pathway of mitochondrial autophagy, the PINK1 protein recognizes the target mitochondria and recruits and phosphorylates the ubiquitin binding protein Parkin, jointly promoting ubiquitination of mitochondrial proteins, amplifying autophagy signals, and "rushing" towards phagocytic cells. UA upregulates the levels of PINK1 and Parkin proteins by activating associated gene expression, promoting mitochondrial autophagy.   Receptor direct activation pathway In addition to relying on the PINK1/Parkin pathway, mitochondria can also "switch pathways" to utilize certain receptor proteins (such as BNIP3), directly activating autophagy processes. UA, on the other hand, "remains steadfast and stable," upregulating receptor protein expression levels, making it easier for them to aggregate on the surface of mitochondria.     The role of UA   Anti-oxidant Raw Material Among all urolith metabolites, UA has the strongest antioxidant activity, second only to proanthocyanidin oligomers, catechins, epicatechins, and 3,4-dihydroxyphenylacetic acid. Oxygen radical absorption capacity (ORAC) testing was performed on the plasma of healthy volunteers, and it was found that after consuming pomegranate juice for 0.5 hours, its antioxidant capacity increased by 32%, but the level of reactive oxygen species did not show significant changes. In Neuro-2a cell in vitro experiments, it was found that UA could reduce the level of reactive oxygen species in cells. Belcaro et al. found that the main active metabolite of the compound Robuvit is UA ® It can reduce the level of oxidative stress in patients, thereby improving their mood, fatigue, and insomnia. These results indicate that UA has strong antioxidant activity.   Anti-inflammatory effect Aging is characterized by chronic inflammation throughout the body, accompanied by cellular aging, immune aging, and age-related diseases. The anti-inflammatory effect of UA may be one of the key mechanisms underlying its potential anti-aging effects. Specifically, UA can inhibit the nuclear factor kappa B (NF - κ B) and Akt/mitogen activated protein kinase (MAPK) signaling pathways, further reducing the production of inflammatory mediators by lowering the mRNA and protein levels of cyclooxygenase-2 (COX-2). In addition, UA can regulate the production of cytokines, reduce the production of pro-inflammatory cytokines such as tumor necrosis factor alpha (TNF - α), and enhance the synthesis of anti-inflammatory cytokines such as interleukin-10 (IL-10) and the expression of transforming growth factor beta 1 (TGF - β 1).   Improving obesity UA can also reduce the accumulation of fat in adipocytes and liver cells cultured in vitro, increase fat oxidation, and convert T4, which is less active in thyroid hormone, into T3, which is more active. Through thyroid hormone signaling, it enhances metabolic rate and thermogenesis, thereby playing a role in controlling obesity.   Neuroprotection UA, as a neuroprotective agent, can effectively combat neurodegenerative diseases caused by oxidative stress and abnormal protein aggregation, such as Alzheimer's disease and Parkinson's disease. These lesions initiate neuroinflammation by inducing cell apoptosis, and the pro-inflammatory cytokines released by the latter further drive neurodegeneration. The neuroprotective effect of UA is mainly achieved through the following pathways: firstly, inducing autophagy; The second is to activate the deacetylation mechanism of silencing information regulatory factor 1 (SIRT-1), mediating its anti-inflammatory activity, thereby inhibiting neuroinflammation and neurotoxicity; The third is to directly eliminate free radicals; The fourth is to inhibit the activity of oxidase.   Eye protection On January 27, 2024, Nautre Communications published an article titled "Mitophagy Curtails Cytotoxic mtDNA Dependent Activation of cGAS/STING Inflammation During Aging". Mitochondrial autophagy inducer UA can reduce oxidative stress in aging retina; Reduced the level of cytoplasmic cGAS in the elderly retina and decreased the activation of glial cells.   Skin Care Among all discovered mammalian intestinal metabolites, UA has the strongest antioxidant activity, second only to proanthocyanidin oligomers, catechins, epicatechins, and 3,4-dihydroxyphenylacetic acid.   Summary   Urolithin A, with its dual core mechanism of targeting mitochondrial autophagy and rhythm regulation, has demonstrated multidimensional value in the field of anti-aging, from cell repair to system function enhancement. However, its clinical translation still needs to overcome bottlenecks such as microbiota dependence, long-term safety validation, and cost optimization.

Garlic is the bulb of Allium sativum L., a plant in the lily family, native to West and Central Asia. Currently, China's garlic production accounts for over 70% of the global total. According to the color of the bulb skin, garlic can be divided into two types: purple skinned garlic and white skinned garlic. Purple skinned garlic has few large cloves and a strong spicy taste; White garlic comes in two types: big cloves and small cloves, with a milder spicy taste.     Chemical and Nutritional Components of Garlic   Garlic is rich in nutrients, containing trace elements such as thiamine, riboflavin, niacin, allicin, citral, selenium, and germanium. It also contains about 0.2% volatile oil, with allicin being the main component of the oil. Allicin has antibacterial properties and is produced by the hydrolysis of alliin in garlic by alliinase. Garlic also contains some special physiologically active substances, such as superoxide dismutase, which make garlic have physiological effects such as antibacterial and anti-inflammatory, anti-cancer, treatment and prevention of cardiovascular diseases, improvement of immune function of somatic cells, and protection of the liver. Garlic is known as a "natural antibiotic" and is recommended by Time magazine as one of the top ten best nutritious foods. Preparation method of garlic extract   1.      Garlic extract Garlic extract refers to the crude extract of garlic that has been crushed and extracted using organic solvents or water. The main extract of garlic is allicin, which is mainly composed of diallyl sulfide, an extremely unstable organic sulfide. After 20 hours at room temperature (20 ℃), it is almost completely decomposed, and the decomposition rate increases when heated. Therefore, the extraction and preservation of allicin is relatively difficult, and it is one of the important components in garlic extract that plays an antimicrobial role. 2.      Preparation of Garlic Extract At present, the main methods for extracting allicin include steam distillation, solvent extraction, and supercritical CO2 extraction. Among them, steam distillation is one of the commonly used methods due to its low cost, simple equipment, and good stability; Supercritical CO2 extraction method is safe, reliable, easy to operate, and widely used in fields such as food and medicine. Supercritical CO2 fluid extraction technology is a new type of extraction and separation technology, which has the advantages of no solvent residue and good retention of effective ingredients in raw materials. It is widely used in the food industry for extracting and preparing various high value-added foods. Using garlic as raw material, a combination of ethanol leaching and supercritical CO2 purification is used to extract allicin, which can achieve continuous extraction and purification of allicin by supercritical CO2. Application of Garlic and Its Extracts in Food Processing 1. Application in food preservation Garlic has antibacterial ingredients and enhances immunity. Chen Hongsheng et al. applied the anti-oxidant raw material in garlic to the preservation process of chilled meat. By measuring its microbial and physicochemical indicators, and combining sensory evaluation, they determined the preservation and antioxidant effects of garlic extracts at different concentrations on chilled meat. The experimental results showed that when the concentration of garlic extract was 2%, it had good antibacterial and antioxidant effects on cooled meat, and had little effect on the color of the meat. Li Tingting et al. conducted a study on the effect of garlic extract on the quality of refrigerated vegetable fish balls. The experiment involved adding garlic extract of different concentrations to vegetable fish balls and comparing the changes in sensory, microbiological, and chemical indicators of each experimental group under 4 ℃ refrigeration conditions. The results showed that the best preservation effect was achieved when the amount of garlic extract added was 200 mg/kg, which could extend the shelf life of fish balls by 7-8 days; After comparing the total number of bacteria, pH value, TBA, TVB-N and other quality indicators, it was found that garlic extract can effectively inhibit bacterial growth and slow down the oxidation and deterioration of proteins, fats and other substances during the refrigeration and preservation process of fish balls. Zhao Mei et al. studied the effect of different concentrations of garlic extract on the preservation of shiitake mushrooms using shiitake mushrooms as raw materials. The results showed that different concentrations of garlic extract could effectively inhibit the respiratory intensity, cell membrane permeability, weight loss rate, and decay index of shiitake mushrooms. They could also reduce the changes in the appearance quality of shiitake mushrooms and delay their decay. Among them, the garlic extract with a solid-liquid ratio (g/mL) of 1:5 had the best preservation effect on shiitake mushrooms. Garlic extract not only has antibacterial and preservative effects, but also can regulate the physiological metabolism of fruits and vegetables, maintaining their good quality. Feng Deming and others applied allicin alcohol extract to the preservation of soy products, achieving good results. 2.      Create a unique aroma Research has found that garlic, after being stir fried in oil at 150-160 ℃, contains sulfide compounds that can form a unique taste and aroma. Cooking dishes such as garlic flavored broccoli, garlic flavored pork ribs, garlic flavored fish and shrimp take advantage of this characteristic.   3.      Sterilization and disinfection effects in cold dishes The allicin and active ingredient Ahonen contained in garlic, as well as sulfides in garlic oil, can effectively inhibit the activity of cellulase or lipid metabolism by reacting with cysteine, and have inhibitory or bactericidal effects on various pathogenic fungi and bacteria. The antibacterial components allicin and alliin in garlic have strong bactericidal effects on pathogenic intestinal bacteria such as Shigella and Salmonella, so it is widely used in cold dish production. However, the amount of garlic used should be based on the premise of not damaging the aroma and taste of the food.   4.      Application in compound flavor profiles Research has found that the spicy taste of allicin, when combined with soy sauce, vinegar, scallions, ginger, and other ingredients, can form various complex flavors such as fish aroma and strange taste, achieving good results. Garlic mixed with pickled chili, soy sauce, salt, monosodium glutamate, sugar, ginger, etc., can form a complex flavor of fish, with a combination of salty, sweet, sour, and spicy flavors, and a rich aroma of scallions, ginger, and garlic.   5.      Mix with other seasonings to make various sauces Qiao Aixia and others studied the optimal process parameters for extracting allicin using ethanol extraction method. Through single factor experiments and orthogonal experiments, a mathematical model was established with allicin extraction rate as the target value and enzymatic hydrolysis temperature, enzymatic hydrolysis time, extraction temperature, and extraction time as factors, providing a scientific basis for the full development and utilization of allicin.   At present, research on garlic in food processing mainly focuses on the preservation of food additives and seasoning techniques for dishes, and research on deep processing and utilization is still far from sufficient. The effective and safe natural active ingredients in garlic can be effectively developed and utilized, which has a profound impact on the research and development of garlic health care material, food and dishes.

Vanillin is the first artificially synthesized essence, and its synthetic process is simple and the raw material cost is low. At present, the main synthetic methods are: microbial fermentation, enzyme synthesis and plant cell culture.     Application of Vanillin in Food Storage and Preservation 1. Antibacterial ingredients Vanillin is often combined with other antibacterial methods in the food industry, and its antibacterial effect on different bacterial strains varies. Moon et al. demonstrated that the antibacterial effect of vanillin is related to its concentration and pH value. Both higher vanillin concentration and lower pH value are beneficial for improving the antibacterial effect of vanillin. Vanillin has different antibacterial effects on different bacterial species, and compared with other bacterial species, it has a better antibacterial effect on Escherichia coli. Vanillin has inhibitory effects on various yeast species, and high concentrations of vanillin are beneficial for improving its antibacterial effect, but high concentrations of vanillin cannot immediately kill yeast. Composite preservation realizes the synergistic effect between preservatives (or preservation methods), which is a widely accepted method for fruit and vegetable preservation. The antibacterial effect of spices often has a synergistic effect and the dosage is smaller than that of single use. For example, to prevent contamination by Aspergillus niger, the effective bactericidal dose of vanillin alone is 0.5% (mass fraction, the same below), while a mixture of 0.05% vanillin and 0.0025% cinnamaldehyde can exert bactericidal effect. Vanillin also plays an important role in assisting in antibacterial and bactericidal activities. In the current production process, heat sterilization is still the most common sterilization method in juice processing, and its processing methods are generally pasteurization and high-temperature instantaneous sterilization. Traditional sterilization methods often lead to the destruction of nutrients in fruit juice and browning of products. GastSlum et al. investigated the inactivation of bacterial strains using low-frequency ultrasound technology, temperature, and the amount of vanillin added as the main research factors. The results showed that the combination of low-frequency ultrasound technology, temperature, and vanillin effectively increased the inactivation rate of bacterial strains. Within the temperature range of 45-55 ℃, there was a significant reduction in Listeria incoca, and this sterilization method still has great research value in industry.   2. Anti-oxidant raw material The mechanism of action of structurally similar antioxidants differs. Vanillin mainly accelerates the clearance of free radicals through the oxidation product vanillic acid. Vanillin's antioxidant effect can significantly extend the shelf life of oily foods and mask their rancid taste. The isomer of vanillin, ortho vanillin (2-hydroxy-3-methoxybenzaldehyde), has been shown to have the ability to scavenge peroxynitrite anions, but it is not a very good free radical scavenger.   3. Stabilize other ingredients in food Yuan Lingfang and others added vanillin to natural spices, proving that without changing the chemical composition of osmanthus essential oil, vanillin effectively delayed the volatilization of osmanthus essential oil, improving food quality and promoting the application of osmanthus essential oil in the food industry. Previous studies have shown that the reaction products of vanillin help stabilize other components in food. Resveratrol is a natural functional ingredient, and in order to improve its stability and fully exert its functional effects, a network of chitosan microspheres formed by the reaction of vanillin and chitosan are used to encapsulate resveratrol, which helps to control its release; The condensation product of vanillin and amino groups has a good ability to complex with metal ions, which can effectively improve the stability of the encapsulated substances.   The safety of vanillin and issues worth studying in its application Vanillin is a natural plant ingredient and is widely recognized as safe food additives. Due to its small dosage in food, there have been no reports of harmful effects of vanillin on the human body so far. Vanillin has functions such as enhancing fragrance, inhibiting bacteria, antioxidation, and stabilizing food ingredients. It is a natural food additives with multiple functions, and can exert multiple effects at low doses. Srinivasan et al. demonstrated that vanillin is also a beneficial active substance for health. After daily dietary intake, vanillin can effectively reduce the levels of serum triglycerides and triglycerides bound to various lipoproteins in experimental mice. Moreover, the effective lipid-lowering effect of vanillin is consistent with its small amount added to food as a food additive. Therefore, the low dosage and beneficial health properties of vanillin are the basis for its safety in use. However, the addition of vanillin may also have adverse effects on the preservation of fruits and vegetables, which is the main problem in the application of vanillin and a problem worthy of our research. According to Sangsuwan et al., pineapples coated with vanillin film stored at 10 ℃ showed a rapid decrease in VC content, which was lower than that of the control group. Although vanillin treatment could enhance the yellow color of pineapples, it resulted in a loss of nutrients while increasing the attractiveness of the fruit appearance. In addition, due to its strong milky aroma and instability when exposed to heat, adding vanillin to food can also affect the inherent aroma of the food ingredients. In production, the amount of vanillin added should be strictly controlled according to the actual situation, and the production processing technology and operation should be strictly standardized to avoid adverse effects on the sensory quality of food. For how to effectively avoid the problems caused by the characteristics of vanillin itself, it is necessary to conduct in-depth research on its mechanism of action, processing technology, and other aspects.

In recent years, with the development of science and technology, the application of polysaccharides has brought more benefits to food processing. Polysaccharides have more biological functions, can constitute extracellular structural substances, can also constitute genetic materials and enzymes, etc. Polysaccharides have multiple pharmacological properties and are good products for human use. They are also widely used in the food industry.     Characteristics and specific applications of microbial polysaccharides 1.1 Xanthan gum 1.1.1 Structural characteristics Among microbial polysaccharides, xanthan gum is widely used. The production of polysaccharides is closely related to wild Xanthomonas. This polysaccharide is an acidic extracellular heteropolysaccharide, and its molecular composition is mainly D-glucose and acetic acid. The primary structure is based on D-glucose as the main chain, and the side chain end of the molecule is mainly pyruvic acid. The content of pyruvic acid affects the properties of the polysaccharide. Xanthan gum has a unique structure, good viscosity enhancement synergy and high viscosity at low concentrations. Its good dispersion characteristics make microbial polysaccharides widely used in the food processing industry.1.1.2 Specific applications As one of the food additives, xanthan gum can be used to make cakes, improve the cake structure, make the cake gaps uniform, more elastic, and extend the shelf life of the cake; in cream and dairy products, the application of xanthan gum can make the dairy product structure more solid, the aroma better, and the taste more delicate; if xanthan gum is used in beverages, it will make the beverage refreshing, if used in fruit juice, it can make the liquid clearer, and if used in beer making, it can make the bubble effect better. Xanthan gum is more widely used in other foods, such as jelly and preserved fruits. 1.2 Gellan Gum 1.2.1 Gellan Gum Properties This polysaccharide is fermented by Pseudomonas elodea. Carbohydrates need to be added during fermentation. It is mainly anionic linear and has a double helix structure. The basic component unit is four sugar molecules. When the amount of gellan gum is low, it can form a transparent gel. This polysaccharide can make the gel contain a lot of juice, with good release, melt in the mouth, and good stability. During storage, the internal structure will not change with time and temperature. 1.2.2 Specific Applications Gellan gum has excellent gelling properties and can replace agar. It is usually used in beverages, pastries and dairy products, and as a gelling agent in the production of jams and jellies. 1.3 Pullulan 1.3.1 Structural characteristics This polysaccharide is also called pullulan. It is mainly derived from the spore-forming fungus. It is a polyglucose. It is connected to maltotriose through repeated connections and then to a high molecular weight polysaccharide. This polysaccharide is colorless and tasteless, has good acid resistance and heat resistance, good adhesion, and gas barrier properties. This polysaccharide can be used as one of the pharmaceutical raw materials in the pharmaceutical field. 1.3.2 Specific applications Most of this polysaccharide is used to make food packaging materials. It has good gas barrier properties and can effectively prevent food from oxidation and deterioration. It is more widely used in food products such as meat products and instant noodles. The use of this polysaccharide to make packaging materials can effectively extend the shelf life of food. It can be used as a food improver. By adding pullulan, meat food can be made more elastic. When used in seasonings, the seasoning will be more stable. Characteristics and specific applications of lactic acid bacteria polysaccharides 2.1 Structural characteristics Lactic acid bacteria polysaccharides are specifically divided into two categories. The first type is homopolysaccharides composed of one monosaccharide, and the other type is heteropolysaccharides composed of two or more monosaccharides. Generally speaking, the branching quality of homopolysaccharides is higher than that of heteropolysaccharides, but the complexity of heteropolysaccharides is higher than that of homopolysaccharides. This polysaccharide originates from plants, microorganisms and algae. There are many ways to extract lactic acid bacteria polysaccharides. The simplest method is to observe the state of bacterial colonies on agar plates, but the yield of polysaccharides extracted by this method is low. The most commonly used extraction method today is organic solution precipitation. Lactic acid bacteria polysaccharides have good antioxidant activity and anti-biofilm activity. They are used in the pharmaceutical industry and have good immune activity, which can inhibit the production of cancer cells. 2.2 Specific applications In the application of food processing industry, it is mainly used in the dairy industry. Lactic acid bacteria are often used for milk acidification and probiotic fermentation. Among them, heteropolysaccharides act on yogurt fermentation, which can make the taste more delicious. In the fermentation of soy milk, fat is reduced and the viscosity of the taste is increased to better meet people's taste. There are pros and cons. The application of lactic acid bacteria polysaccharides in the wine industry is not ideal. During the fermentation process, adhesion problems will occur, the rheological properties of the liquor may be affected, and it is easy to spoil. Therefore, this polysaccharide is rarely used in the wine industry.   Characteristics and specific applications of animal polysaccharides 3.1 Chitin 3.1.1 Structure of chitin Chitin is a natural polysaccharide. Its content in nature is second only to cellulose and it is the second most abundant polysaccharide on earth. Chitin is mainly extracted from the shells of crustaceans and is composed of acetylglucosamine. The application and extraction of chitin must be completed through decalcification and protein. The resulting substance is called chitosan, which has antibacterial effects and is mainly used as a preservative in food processing management. 3.1.2 Specific applications This polysaccharide has good film-forming properties. The food packaging film produced with it can effectively regulate the air in the packaging bag, prevent the evaporation of food moisture, and extend the shelf life of fruits and vegetables. Through the research and processing of chitin and chitosan, a substance called lauric acid is produced. This substance can be used as a food preservative film and can be eaten. 3.2 Characteristics and applications of chondroitin sulfate 3.2.1 Structural characteristics This polysaccharide is extracted from cartilage tissue and contains D-glucuronic acid of varying lengths. Under acidic conditions, this polysaccharide can be hydrolyzed to produce substances such as aminohexose. Chondroitin sulfate can also be divided into different types according to its chemical structure. Chondroitin sulfate C is mainly found in marine animals. 3.2.2 Specific applications Chondroitin sulfate has rich biological functions and is widely used in medicines to treat diseases such as arthritis. In the field of food processing, this substance can be used in food additives to emulsify food, maintain food humidity, and remove odors from food. 3.3 Hyaluronic acid 3.3.1 Structural characteristics It is an acidic mucopolysaccharide, specifically composed of D-glucuronic acid and N-acetylglucosamine. This substance can lubricate joints, regulate water and electrolytes, and accelerate wound healing. This substance is the best moisturizing substance in the world so far and is a very useful cosmetic raw material. 3.3.2　Specific Applications This substance is mostly used in the processing and production of health foods. It can be digested and absorbed through oral administration, effectively increasing endogenous substances and having a lasting effect on the skin, making the skin elastic, smooth and shiny. This product has been launched in different countries and regions.

In recent years, the development of the enzyme preparation industry has shown a thriving trend. The reason for this is, on the one hand, the emergence of issues such as malachite green, Sudan Red, and melamine, making food safety a hot topic of concern and discussion among people. Natural food additives such as enzyme preparations and their green food pretreatment processing methods are highly favored by consumers. On the other hand, the pretreatment methods for enzyme preparations are highly efficient, specific and safe, and are deeply favored by food processing enterprises.   The application of enzyme preparations in the Processing of food Raw materials Enzyme preparations are widely used in the beverage industry, dairy industry, baking industry, aquatic product and meat industry, and oil processing industry, etc. The enzymatic hydrolysis of enzyme preparations can greatly improve the tissue structure and quality of food, etc. For example, during the process of juice production, pectinase can be applied to make the juice clearer. In the dairy industry, lactase can promote the breakdown of lactose into galactose and glucose, preventing diarrhea caused by a lack of lactase in the body. Cheese, after being decomposed by lipase, can produce a large amount of flavor substances. In addition, protease can tenderize meat products and enhance their texture.   The application of enzyme preparations in Food production Enzyme preparations are mainly used in food production to produce a large amount of natural additives, etc. For instance, in the sugar industry, amylase is generally used to hydrolyze starch to generate glucose and maltose, which are in high demand in the food industry. In the field of functional foods, proteins are mainly decomposed through enzyme preparations such as proteases to produce a large amount of amino acids, polypeptides and peptones, etc., which greatly promotes human life and health.   The application of enzyme preparations in Food preservation During the storage of food, it may spoil itself due to the metabolic activities of bacteria and oxidation, etc., resulting in a large amount of food waste and economic losses. At present, effective preservation technologies include chemical preservation technology and biological preservation technology. Because the former adds a large amount of chemical preservatives, there are serious safety hazards in food safety. Biological preservation technology has been a key method of concern in recent years. This method utilizes natural biological preservatives to inhibit the growth of microorganisms in food, thereby extending the shelf life of food. Not only does it rival chemical preservatives in terms of preservation effect, but also biological preservatives themselves are natural and non-toxic, ensuring food safety. Lysozyme in enzyme preparations is a common and highly efficient biological preservative. It contains Antibacterial Ingredients Its principle of preservation is that it can dissolve the cell walls of bacteria, thereby destroying the cell structure of bacteria and causing their death, and thus extending the shelf life of food. In addition, glucose oxidase can effectively remove residual oxygen in food packaging, prevent food oxidation and the life activities of aerobic bacteria, etc., thereby extending the shelf life of food.  

Pine pollen is the sperm cell of the male stamens of the pine tree, shouldering the important responsibility of the pine tree's reproduction. It is the essence of the pine tree's life, gathering a large amount of life substances and nutrients, and enjoys the reputation of a "miniature nutrient bank". Pine pollen is pale yellow or yellowish-brown in color, with a fine granular appearance and a smooth surface. Every spring when pine trees are in bloom, pollen is collected and processed through drying, screening and other techniques to produce pine pollen products. Pine pollen contains nutrients such as protein, carbohydrates, fat, vitamins and minerals, and has multiple health benefits. It can be used as food additives or as heath care material for health supplements.       Rich and balanced nutrition Modern research has demonstrated that pine pollen is rich in six major nutritional systems: protein, fat, vitamins, carbohydrates, trace elements and bioactive substances. Moreover, there is a remarkable balance among these nutrients, thus earning it the title of "miniature nutrient bank". 1. Protein Pine pollen (Masson pine, oil pine) contains 9% to 16% protein, and the total amount of amino acids is approximately 7.9% to 9.4%. It contains eight kinds of "essential amino acids" that the human body cannot synthesize by itself. Amino acids can be directly absorbed by cells and are not prone to sensitization. 2. Bioactive substances Pine pollen contains a variety of bioactive substances such as enzymes and flavonoids. At present, it has been found that it contains as many as 104 kinds of enzymes, ranking first among foods. The nucleic acid content is approximately 200mg per 100g, making it an excellent product for supplementing nucleic acid. 3. Trace elements Pine pollen contains over 30 kinds of mineral elements, including potassium, calcium, sodium, magnesium and phosphorus, as well as more than 20 kinds of trace elements. There are 28 essential elements for the human body (among which 14 are present in extremely small amounts and are called trace elements), and pine pollen contains all 28 elements needed by the human body. 4. Carbohydrates The total carbohydrates in pine pollen account for approximately 26% to 35%, mainly including dietary fiber, gelatin, starch, polysaccharides, etc. More than 30% of insoluble biomass such as cellulose and lignin in pine pollen can promote intestinal peristalsis and maintain intestinal health. 5. Vitamins Pine pollen contains vitamin A, B vitamins, vitamin C, vitamin D, vitamin E, vitamin P, as well as pantothenic acid, folic acid, niacin, niacin, choline, etc. Vitamins are essential organic substances for maintaining human life activities. They play an extremely important role in the body's metabolism, growth, development and health, and are important active substances for maintaining human health. 6. Fat Pine pollen contains lipid substances such as lecithin, lysophosphatidylcholine and phosphatidylcholine. The abundant phospholipids in it can regulate the metabolism of fats, proteins and carbohydrates, protect the liver, and the lecithin in it can promote brain development and enhance memory. The fatty acid content in pine pollen is three times the average value of bee pollen reported in Japan. Unsaturated fatty acids that are beneficial to the cardiovascular system account for approximately 72.5% of the total fatty acids.       Enhance human immunity The various nutrients in pine pollen, such as proteins, amino acids, minerals, enzymes and coenzymes, nucleic acids, polysaccharides, etc., all have the function of enhancing human immunity. These together constitute the functional basis for pine pollen to enhance immunity: 1. Amino Acids In a sub-healthy state of the body, amino acids will be redistributed for the synthesis of immunoglobulins and other important compounds with immune functions. A deficiency in the supply of any amino acid will affect the normal functioning of the immune system and other systems. 2. Polysaccharide Polysaccharides from pine pollen can activate the phagocytic function of macrophages and enhance the body's disease resistance. 3. Vitamin A It can stimulate the immune system, enhance humoral and cellular immune functions, and prevent the binding and damage of genes by carcinogens. 4. Selenium It has an enhancing effect on all three immune defense systems included in the body's immune system (cellular immunity, humoral immunity, and non-specific immunity).   Other functions 1. Anti-fatigue effect Through anti-fatigue experiments, it was proved that pine pollen could significantly prolong the weight-bearing swimming time of mice, reduce the concentration of lactic acid in the blood and the increase of glycogen content in liver cells of mice after exercise, and reduce the content of serum urea nitrogen after exercise. The results indicated that pine pollen had a significant anti-fatigue effect. 2. Anti-aging And Anti-wrinkle Raw Materials Pine pollen can significantly increase the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH.Per) in the serum of aging mice, reduce the content of MDA in brain tissue and Lf in brain tissue and liver, increase the mass of thymus and spleen, improve the phagocytic function of the reticuloendothelial system, and has an anti-aging effect. 3. Protect the liver Pine pollen has a significant protective effect on acute alcoholic liver injury. Its mechanism of action may be related to the fact that pine pollen is rich in antioxidant substances, which can reduce lipid peroxidation damage to the liver caused by alcohol, enhance the metabolism of fatty acids in liver cells, and reduce the deposition of fat in liver cells.   Method of consumption 1. Pine wine Everyone can make pine pollen into pine flower wine and take it. Pine pollen wine can be made by mixing 100 grams of pine pollen and 2 jin of white spirit. Then, tie it tightly in a silk bag and seal it. Seal it and let it soak for ten days. It also needs to nourish the liver. Take 10 milliliters after each meal and it can be taken for a long time. 2. Take it directly by dissolving in water Pine pollen can be taken directly by dissolving in water. When having breakfast, we can use hot milk, honey water, boiling water, etc. to take an appropriate amount of pine pollen, dissolve it and eat it directly. It is not only simple and convenient, but also retains its nutrients. 3. Pine flower pancakes People can also make pine pollen into pine flower cakes to eat. The specific method is to take an appropriate amount of pine pollen, mix it with flour or rice flour, and then add an appropriate amount of white granulated sugar for seasoning. Shape it into a pancake, steam it until cooked and it's ready to eat.

In the current social context where health awareness is increasingly enhanced, people's attention to natural ingredients with health benefits is constantly increasing. β -glucan, as an active component widely present in nature, exhibits diverse physiological activities and immunomodulatory capabilities due to its different sources. β -glucan originates from the inner layer of yeast cell walls and is a pure natural and highly active nutrient component. In addition, yeast β -glucan is odorless and tasteless, and insoluble in water, ethanol, acetone and other organic solvents. It can be added to various foods such as dairy products, functional beverages, baked goods and candies.     In recent years, with the development of the yeast fermentation industry, yeast β -glucan has become a research hotspot. Yeast β -glucan has multiple physiological and biochemical functions such as enhancing the body's immunity, lowering blood sugar and cholesterol, and regulating intestinal health. In addition, yeast β -glucan, as a substance with significant functions in immune regulation and prebiotics, has also received extensive research and attention. Its application in the food field has been continuously expanded with the in-depth understanding of its functional characteristics.   The immune function of yeast β -glucan 1.Activate macrophages Oral yeast β -glucan is different from other food components. It is not hydrolyzed by acids or enzymes in the stomach and intestines but passes directly through the small intestine. Macrophages on the small intestinal mucus cells absorb β -glucan through β -glucan receptors and then immediately activate these cells. β-1, 3-D-glucan works by stimulating macrophages, a type of white blood cell that can play a wide role in protecting and enhancing the immune system, protecting the body from potentially harmful substances to health. Macrophages are a major type of cell involved in non-specific immunity. They can phagocytize foreign particles and destroy them. Moreover, macrophages can also provide signals to other immune cells such as B cells and T cells, enabling them to move towards the site of infection. 2. Enhance the ability to resist infection Scientific research has proved that yeast β -glucan contains antibacterial ingredients and can significantly enhance the efficacy of antibiotics. When it is used in combination with antibiotics, its stimulating effect on macrophages can enhance the therapeutic effect of the drug. While β-1, 3-D-glucan enhances the body's own antibacterial ability, antibiotics can inhibit the invasion of bacteria and improve the body's disease resistance. 3. Enhance the overall immune level Dr. Roff Sinkaghny, the Nobel Prize winner in Medicine in 1996, pointed out that the major histocompatibility complexes (MHC) of both polysaccharide and protein categories can promote immune cells in the body to recognize antigens, react and produce antibodies, and yeast β -glucan is one of the outstanding ones among them. In terms of children's immunity, for instance, the immune element glucan drops launched by VITAGrow Vitagrow, whose main component is yeast β -glucan, can continuously activate children's immune systems to resist disease invasion. Therefore, it has positive effects in preventing respiratory tract infections, regulating allergic constitutions, and improving intestinal health. The prebiotic function of yeast β -glucan 1. Improved Digestion Ingredients Although the current research on the function of yeast β -glucan prebiotics is relatively less than that on immune function, existing studies have shown that it can provide nutrient substrates for beneficial intestinal bacteria, promote the growth and reproduction of beneficial bacteria, and thereby help regulate the balance of intestinal flora. For instance, some beneficial intestinal bacteria can utilize yeast β -glucan for fermentation to produce metabolic products such as short-chain fatty acids that are beneficial to intestinal health. Studies have found that β -glucan can reduce the number of harmful bacteria in the intestinal tract by adsorbing pathogenic bacteria such as Salmonella and Escherichia coli in the intestine. It can promote the proliferation of Gram-positive beneficial active bacteria in the intestinal tract and inhibit the proliferation of Gram-negative saprophytic bacteria. 2. Enhance intestinal barrier function The integrity of intestinal barrier function is of vital importance to human health. Yeast β -glucan may reduce the passage of harmful substances, prevent the translocation of toxins and bacteria in the intestine, and maintain the stability of the intestinal environment by stimulating the proliferation and differentiation of intestinal epithelial cells, enhancing the thickness and tightness of the intestinal mucosal layer. Other functions of yeast β -glucan In addition to the immune function and prebiotic function, yeast β -glucan also has the function of reducing cholesterol. Many years ago, scientists discovered that beta-glucan could reduce the rate at which the stomach and intestines absorb fatty acids and lower the synthesis of cholesterol in the human body, thereby helping to lower total cholesterol and low-density lipoprotein cholesterol. In addition, β -glucan can effectively eliminate free radicals in the body, which helps protect macrophages from the attack of free radicals both during and after radiation exposure, enabling these macrophages to continue to function normally.   Yeast β -glucan has significant immune and prebiotic functions, and its application as food additives in the food field is also becoming increasingly widespread. As research deepens, our understanding of its functional mechanism will become more thorough, which will further promote its application and development in more types of food to meet consumers' demands for healthy and functional foods. Meanwhile, it can be used as a health care raw material. In future research, it is necessary to further explore aspects such as the optimal intake of yeast β -glucan in different populations and its synergistic effect with other components, so as to better exert its potential in health promotion and disease prevention.

Licorice is both a food and a traditional Chinese medicinal substance. In recent years, it has been widely applied in the food industry. Licorice extract contains a variety of active ingredients, such as glycyrrhizic acid, licorice flavonoids, glycyrrhizin, etc. These components endow it with unique flavor, color and multiple functional properties. The functional components of licorice mainly include glycyrrhizic acid, licorice flavonoids and glycyrrhizin. These components endow it with multiple physiological activities. For instance, it can be used as a natural sweetener, rich in antioxidant raw materials and antibacterial ingredients, and also as a flavor enhancer and foaming agent. It is a beneficial health care raw material for products. Due to the continuous increase in people's demand for healthy and functional foods, it is of great significance to conduct in-depth research on the application of licorice extract in food. In addition, with the growth of consumers' demand for natural and healthy foods, licorice extract, due to its antioxidant, antibacterial and sweet-enhanced properties, has also been widely used in meat products, beverages, confectionery, health foods and other fields.     The application of Licorice extract in traditional food processing 1.Meat product and egg processing Anti-corrosion and preservation: Licorice extract can inhibit the growth of spoilage bacteria in meat products, such as extending the shelf life of Western-style ham by more than 30%. Flavor enhancement: In the processing of salted fish, soaking in licorice liquid can endow the product with a complex flavor of "fragrant, sweet, salty and sour". After adding licorice to lead-free preserved eggs, not only is the fishy smell removed and the freshness enhanced, but it also has the effect of refreshing the mind and strengthening the brain. 2. Beverages and candies Low-sugar beverages: The combination of glycyrrhizic acid and erythritol, etc., can develop low-calorie drinks. For example, a certain company in Ireland uses ammoniated licorice saponins to improve the sweetness of beverages. Functional candies: Licorice extract is used in products such as chewing gum and ginger candy, and it also has the effect of moistening the throat and relieving cough. 3. Upgrading of traditional food Health soy sauce: Low-salt licorice soy sauce reduces sodium content by adding licorice polysaccharides while retaining antioxidant functions, making it suitable for people with hypertension to consume. Snack: After being cooked and baked, licorice melon seeds are crispy and delicious, and have a cough-relieving effect. Products such as licorice preserved plums and preserved fruits replace artificial additives with natural sweetness. 4. Baked goods Bread: In bread-making, licorice extract can serve as a natural improver. Glycyrrhizin can increase the extensibility and elasticity of dough, making the volume of bread larger and the texture softer. Meanwhile, it can also endow bread with a unique flavor. For pastries, the color contribution and flavor enhancement effect of licorice extract are very obvious. Adding an appropriate amount of licorice extract to traditional pastries such as mung bean cake and osmanthus cake can enhance the quality of the products.   The application of Licorice extract in New functional foods 1.Health food Immune regulation: Due to the anti-inflammatory and antioxidant properties of licorice extract, it is applied in some immune regulation health foods. For instance, in health capsules or oral liquids containing multiple herbal ingredients, licorice extract can work in synergy with other components to enhance the body's immunity. Intestinal health: Research shows that licorice extract has a certain regulatory effect on the intestinal flora. It can promote the growth of beneficial bacteria and inhibit the reproduction of harmful bacteria, thereby helping to maintain intestinal health. Some probiotic supplements based on plant extracts have also begun to add licorice extract. 2. Special medical purpose foods Diabetic foods: Glycyrrhizin, as a low-calorie sweetener, has great application prospects in diabetes-specific foods. Such as diabetic biscuits, pastries, etc., can meet patients' demand for sweetness while avoiding a sharp increase in blood sugar. Enteral nutrition preparations: Adding licorice extract to enteral nutrition preparations can improve the flavor of the preparations and increase the acceptance of patients. Meanwhile, its physiological functions are also conducive to the recovery of patients. Safety Issues and Solutions in the Application of Licorice Extract 1. Security issues Hormone-like effects: Glycyrrhizic acid has certain hormone-like effects. If consumed in large quantities over a long period of time, it may have an impact on the human endocrine system. Risk of excessive heavy metals: The soil environment in which licorice grows may cause it to absorb a certain amount of heavy metals. If the extraction process is improper, there may be excessive heavy metals in the licorice extract. 2. Solutions Strictly control the dosage: In food applications, the dosage of licorice extract should be strictly controlled in accordance with relevant standards and research results to avoid health risks caused by excessive intake. Optimize the extraction process: Advanced extraction techniques, such as supercritical fluid extraction, can effectively remove heavy metal impurities from licorice extract and enhance the safety of the product.   Licorice extract, as natural, safe and feature-rich food additives, has great application potential in the food industry and has made remarkable progress, becoming an important driving force for the transformation and upgrading of the food industry. At present, licorice extract not only continuously expands and deepens its application in traditional foods, but also shows great potential in the field of new functional foods. However, during the application process, attention should also be paid to its safety issues. Through measures such as scientific dosage control and optimized extraction processes, the health of consumers can be guaranteed.

Licorice is a perennial herb of the genus Licorice in the Fabaceae family and is one of the important substances with both medicinal and edible properties. As an ancient Chinese medicinal herb, licorice has gradually become a "star raw material" in the food industry due to its unique sweetness and diverse physiologically active components. In recent years, research in the fields of chemistry and pharmacology has shown that the main active components of licorice include flavonoids and triterpene saponins.     Due to the continuous increase in people's demand for healthy and functional foods, it is of great significance to conduct in-depth research on the application of licorice extract in food. In addition, with the growth of consumers' demand for natural and healthy foods, licorice extract, due to its anti-oxidant raw material, antibacterial ingredients and sweet-enhanced properties, has also been widely used in meat products, beverages, confectionery, health foods and other fields.   The main component of licorice extract Licorice is both a food and a traditional Chinese medicinal substance. In recent years, it has been widely used as food additives. Licorice extract contains a variety of active ingredients, such as glycyrrhizic acid, licorice flavonoids, glycyrrhizin, etc. These components endow it with unique flavor, color and multiple functional properties.   Glycyrrhizic acid Chemical structure: Glycyrrhizic acid is a triterpene compound with a special pentacyclic structure. It can form micelles in aqueous solution, and this property gives it a certain emulsifying ability. Physiological functions: Glycyrrhizic acid has anti-inflammatory and antiviral effects. In food, it can serve as a natural preservative to inhibit the growth of microorganisms. For instance, in some acidic foods such as yogurt, glycyrrhizic acid can reduce the activity of microorganisms and extend the shelf life of the product.     2. Licorice flavonoids Rich variety: Glycyrrhiza flavonoids include various components such as glycyrrhizin and isobrrhizin. They have the ability to resist oxidation and eliminate free radicals. Color contribution: Licorice flavonoids can endow food with a certain color. In the production of some pastries and candies, an appropriate amount of licorice flavonoids can give the products an attractive golden yellow or light brown color.   3. Glycyrrhizin High sweetness: Glycyrrhizin is a natural sweetener, with a sweetness approximately 50 to 150 times that of sucrose. However, it has relatively low calories and is suitable for special groups such as diabetic patients to consume. Taste improvement: Adding glycyrrhizin to food can enhance the taste of the product and add layers of flavor.   The main functions of licorice extract The functional components of licorice mainly include glycyrrhizic acid, glycyrrhizin flavonoids and glycyrrhizin, which endow it with multiple physiological activities:   Natural sweetener Glycyrrhizic acid is the main source of the sweetness of licorice and has a synergistic effect. For example, when compounded with sucrose, it can reduce the amount of sugar used and is suitable for the development of low-sugar or sugar-free foods. In addition, ammonium glycyrrhizinate is recognized as a safe sweetener in the European Union, the United States and China, and is widely used in beverages, confectionery and baked goods.   2. Antioxidant and antibacterial Glycyrrhiza flavonoids and polysaccharides have significant antioxidant capacity. Studies show that licorice extract can eliminate free radicals, inhibit lipid oxidation and extend the shelf life of food. For instance, adding 0.1% licorice extract to minced pork can significantly inhibit oxidative rancidity. In addition, the antibacterial effect of licorice is also prominent. For instance, the minimum inhibitory concentration (MIC) of glycyrrhizic acid against common foodborne pathogenic bacteria such as Staphylococcus aureus and Escherichia coli is 1.56 to 25 μg/mL, and it is used for the preservation and freshness of meat products, such as extending the shelf life of Western-style ham.   3. Flavor enhancers and foaming agents The flavor components of licorice extract enable it to be used as a flavor enhancer and foaming agent in food. By improving the flavor and texture of food, licorice extract enhances the overall taste and quality of food.   4. Health care material Licorice extract has the effects of anti-inflammation, liver protection and enhancing immunity. Animal experiments have shown that continuous intake of licorice extract can improve metabolic disorders in rats on a high-fat diet and repair drug-damaged memory function in mice. These characteristics make it highly favored in the development of functional foods.       Licorice extract, as a natural, safe and feature-rich food additive, has great application potential in the food industry and has made remarkable progress, becoming an important driving force for the transformation and upgrading of the food industry. At present, licorice extract not only continuously expands and deepens its application in traditional foods, but also shows great potential in the field of new functional foods. However, during the application process, attention should also be paid to its safety issues. Through measures such as scientific dosage control and optimized extraction processes, the health of consumers can be guaranteed. With the breakthroughs in scientific research technology and the improvement of consumers' awareness, it is believed that licorice extract will play a more important role in the future food industry, promoting the leap of licorice extract from "traditional medicinal use" to "modern food enjoyment", and providing consumers with more delicious and healthy food choices.

Sorbitol liquid is a starch milk or starch obtained from corn and other plants. It is hydrolyzed and refined into glucose. It is hydrogenated under the action of a catalyst and is made in the process of refining and concentration. Sorbitol is a food additive produced by sorbitol liquid through concentration, drying, sieving and other processes. Sensory indicators: white powder, flakes, or particles with hygroscopic properties.       The efficacy of sorbitol Sorbitol is hygroscopic in the food industry. Therefore, adding sorbitol to food can prevent it from cracking and keep it fresh and soft. It has a significant effect when used in bread and cakes. Sorbitol has a lower sweetness than sucrose and is not utilized by certain bacteria. It is a good raw material for producing sweet candies and pastries, and also an important raw material for producing sugar-free candies. It can be processed into various foods that prevent tooth decay. It can be used to produce sugar-free food, weight loss food, anti-constipation food, anti-caries food, food for diabetics, etc. Sorbitol contains Anti-oxidant Raw Material with no aldehyde group, is not easily oxidized, and does not undergo Maillard reaction with amino acids when heated. It has certain physiological activities and can prevent the denaturation of carotenoids, edible fats and proteins. Sorbitol has excellent preservative, aroma retention, color retention and moisture retention properties, and is known as the "glycerol substitute". It can help toothpaste, cosmetics, tobacco, aquatic products, food and other products retain moisture, aroma, color and freshness. Almost all fields that use glycerol or propylene glycol can be replaced by sorbitol, and even better results can be achieved.   Application in food Sorbitol has a refreshing sweet taste and can be used as a sweetener. Its sweetness is equivalent to 60% of sucrose, and it has the same calorie value as sugar. Moreover, it is metabolized more slowly than sugar and is mostly converted into fructose in the liver, which does not cause diabetes. Sorbitol can be used as food additives in ice cream, chocolate and chewing gum instead of sugar to achieve the effect of weight loss. Sorbitol can be used as a raw material for the production of vitamin C. Vitamin C can be obtained through fermentation and chemical synthesis. China's toothpaste industry has begun to use sorbitol instead of glycerin, with an addition rate of 5% to 8%(16% in foreign countries). In the production of baked goods, sorbitol contains Moisturizing Raw Materials and preservative effects, thereby extending the shelf life of the food. In addition, sorbitol can also be used as a starch stabilizer, a moisture regulator for fruits, a flavor preservative, an antioxidant and a preservative, etc. It is also commonly used as sugar-free chewing gum, a flavoring agent for alcoholic beverages, and a food sweetener for diabetic patients, etc.

Visual fatigue is a very common disease in ophthalmology. According to traditional Chinese medicine, the function of "seeing" depends on the nourishment of liver blood. Blood is stored in the liver and is regulated and controlled by the liver. To nourish the eyes, you must first nourish the liver. When you feel symptoms of visual fatigue such as dry eyes, sore eyes, and eye pain, you need to clear the liver to improve your eyesight. This article summarizes the effects of Chinese medicine wolfberry and ginkgo leaf in relieving visual fatigue as follows:     Goji berry Goji berry belongs to the genus Lycium of the Solanaceae family. It is the mature fruit of the plant Lycium barbarum of the Solanaceae family. It is a precious tonic Chinese medicine. There are about 80 species of goji berries in the world. The quality of goji berries in Ningxia is the best in my country. Chinese medicine believes that goji berries are sweet and moist, and have the effects of nourishing the kidney, nourishing yin, nourishing essence, nourishing blood, nourishing the liver, improving eyesight, and invigorating qi. The Compendium of Materia Medica describes goji berries as "nourishing the kidneys and moistening the lungs, generating essence and invigorating qi, and improving eyesight." Modern scientific research has confirmed the above statement. The chemical composition of goji berries mainly includes sugars, amino acids, trace elements, carotene, vitamins A, B1, B2, C and other essential nutrients for healthy eyes.     1.1 Vitamin A Wolfberry is rich in vitamin A and carotene. Carotene can be converted into vitamin A in the body. Vitamin A, also known as retinol or anti-dry eye factor, is a component of rhodopsin in visual cells that sense weak light. It plays an important role in maintaining normal visual function, preventing night blindness and vision loss, and helping to treat a variety of eye diseases. 1.2 Lutein Wolfberry is rich in zeaxanthin. Zeaxanthin is an oxygen-containing natural carotenoid. It is an isomer with lutein. Zeaxanthin is an important component that can prevent ultraviolet rays from damaging the optic nerve of the eye. However, the human body cannot produce zeaxanthin and can only be obtained from food. Among them, taking wolfberry is an important guarantee for supplementing zeaxanthin in the human body. 1.3 Taurine Goji berries contain 19 kinds of amino acids, including 8 essential amino acids, with a total amount of 9.14%. It is also found to contain aminoethanesulfonic acid, or taurine, and is the only plant reported to contain taurine, with a content of 0.205%-0.689%. Taurine is a simple sulfur-containing amino acid that exists in a free form in the retina but does not participate in protein synthesis. In vivo, a decrease in taurine concentration in the retina will lead to the destruction of the photoreceptor structure, accompanied by severe visual dysfunction and abnormal electroretinogram. Taurine at physiological levels in the retina plays an important role in maintaining the structure and function of visual cells.   Ginkgo biloba Ginkgo biloba is a plant leaf with high medicinal value. Plant extract Ginkgo biloba extract mainly contains flavonoids, terpene lactones, polyisoprenols, organic acids, ginkgolic acids, alkylphenols, alkylphenolic acids, ginkgolic acid, etc. It is also rich in vitamin C, vitamin E, carotene, and mineral elements such as calcium, phosphorus, boron, and selenium, which are higher than general fruits, vegetables, and edible plant materials. According to traditional Chinese medicine theory, ginkgo biloba is sweet, bitter, astringent, and flat in nature, and has the effects of astringing the lungs and relieving asthma, promoting blood circulation and removing blood stasis. With further understanding of its pharmacological effects, it is found that ginkgo biloba has a good effect on relieving visual fatigue. Studies have shown that ginkgo biloba has the following effects in improving patients' vision:     2.1 Inhibition of platelet aggregation The lactone substances contained in ginkgo biloba can inhibit a substance called platelet activation factor, so ginkgo biloba can reduce blood viscosity, inhibit platelet aggregation, increase arteriolar elasticity, increase vascular permeability, and thus increase retinal transparency. Dilate blood vessels. Ginkgo biloba can play a vasodilating role by increasing the calcium ion concentration of vascular endothelial cells, increasing the activity of nitric oxide synthase, and then increasing the production of nitric oxide. It can also play a vasodilating role by increasing PGI2 and reducing TXA2. Therefore, ginkgo biloba can dilate microvessels in the retina, reduce retinal vascular tension, inhibit microthrombosis, and thus improve the patient's visual function. 2.2 Optic nerve protection Ginkgo biloba can increase the blood supply to the choroid and retina, thereby improving visual function. The medical community generally believes that when the eyes are performing normal physiological activities, they need to constantly overcome the resistance of fluctuating intraocular pressure to regulate the blood flow rate of the optic nerve. Ginkgo biloba can improve central and peripheral blood flow, reset vascular spasms, and reduce cell apoptosis; Ginkgo biloba has the effect of inhibiting glutamate toxicity, thereby slowing down ganglion cell apoptosis; the natural antioxidant activity of ginkgo biloba can effectively protect the function of mitochondria, and play a protective role against tissue and cell damage caused by different reasons, thereby protecting the integrity of mitochondrial structure and function. Ginkgo biloba protects retinal ganglion cells by changing ocular microcirculation, protecting visual neurons and mitochondria. In summary, wolfberry extract and ginkgo leaf extract are rich in various nutrients necessary for the eyes. They can be used as health care material to have excellent effects in relieving visual fatigue. Therefore, the combined use of wolfberry and ginkgo leaf in fatigue relief products will achieve good results.

As the fragrant aroma of mugwort fills the air and dragon boats race ahead, XJeson extends warm wishes to our valued employees, global customers, and partners for a safe and joyful Dragon Boat Festival!     1. Holiday Notice In observance of China’s Dragon Boat Festival, XJeson’s offices will operate on the following schedule: Closed: [Dates, May 31 (Sat) – June 1 (Mon), 2025] Resume Business: [Date, June 2 (Tue), 2025] Important Notes for Customers: Urgent inquiries during the holiday: Contact [emergency email, sunny@xaXJeson.com]. We will respond ASAP. Orders placed during this period will ship after reopening. 2. Employee Care: Honoring Tradition & Team Spirit To celebrate the festival and thank our dedicated team, XJeson prepared special “Dragon Boat Care Packs” for every employee, featuring: Premium Zongzi (traditional rice dumplings) Herbal Sachets made with natural plant ingredients — a nod to our expertise in botanical extracts This gesture reflects our commitment to a supportive workplace where culture and well-being thrive. 3. The Dragon Boat Spirit: Unity in Action The Dragon Boat Festival embodies teamwork, perseverance, and shared goals — values core to XJeson’s success. Team Activities: This week, employees gathered for [e.g., a cultural lunch, zongzi-making demo, or team challenge], strengthening bonds through shared traditions. Why It Matters: Just as a dragon boat crew rows in harmony, XJeson’s global success relies on collaboration, agility, and trust. We’re proud of our united, driven team! 4. Looking Ahead: Focused Growth in Plant Extracts Post-holiday, XJeson will advance key priorities to serve you better: Customer Excellence: Accelerated response to inquiries and seamless order fulfillment. Strategic Projects: Progressing [e.g., new organic extract certifications, EU market expansion, green extraction R&D]. Supply Chain Reliability: Optimizing logistics for on-time global delivery. Quality Commitment: Upholding strict standards (ISO, GMP, Halal/Kosher) across our botanical extract portfolio. Our Vision As demand for natural ingredients grows worldwide, XJeson remains dedicated to: Innovation in plant extraction technology Sustainability through ethical sourcing Partnerships built on trust and quality We’re grateful for your collaboration in driving the future of botanical solutions. Wishing you good health and prosperity this Dragon Boat Festival! About XJeson:XJeson is a leading supplier of premium plant extracts for the global food, beverage, nutraceutical, and cosmetic industries. We specialize in delivering pure, potent, and sustainable botanical ingredients backed by rigorous quality control. Our main products are Furit & Vegetable Powder, Cosmetic Raw Material, Pharmaceutical Raw Materials, Flavors & Fragrances, Health Care Material, Herbal Extract. Company's products have been widely used in male health products, medicine reducing weight, raw powder, proportion extracts, cosmetics, biological pesticide series, series of antioxidant, antibacterial anti-inflammatory series and so on. At present, the company has obtained the qualification of international import and export trade right, international quality system certification, and export quarantine inspection bureau of shaanxi province food safety certification.To provide users with satisfactory products, is our constant pursuit.All staff adhering to the good faith first, quality service concept. Explore Our Products: [https://www.xjesonbio.com/xi-an-xjeson-biotech-co-ltd.html] Why This Works for International Clients   Clarity: Holiday dates/contacts upfront for supply chain planning. Brand Image: Shows employee investment + operational professionalism. Cultural Bridge: Briefly links tradition to company values (no over-translation). Trust Signals: Highlights quality certifications & future-focused strategy.

Reasonable diet is the material basis for ensuring good immunity. Health care material Mineral elements have important physiological functions in the human body. Most of them participate in the formation of nucleic acids and enzymes and energy metabolism, maintain the integrity of immune cells, and have a certain effect on the body's specific immunity and non-specific immunity. On the one hand, iron, selenium, zinc, and copper not only contribute to the formation of antibodies, but also promote the proliferation and activation of lymphocytes, which have a certain effect on maintaining immunity. On the other hand, free radicals will be produced during the immune response. Iron, zinc, selenium, and copper, as components of enzymes, play an antioxidant role through enzymatic reactions. Food Additives Mineral deficiency can cause certain diseases. When a person is in a diseased state, his appetite will be affected, thereby affecting the digestion, absorption, metabolism, and growth and development of food, which will indirectly affect the immune system.       Iron Vitamins And Minerals Iron is an important trace element in the human body. It maintains normal hematopoietic function and participates in oxygen transport. Iron deficiency can cause fatigue, shortness of breath, dizziness, and pale complexion. Iron deficiency in children can affect growth and intellectual development and make them irritable. Iron deficiency in infants can damage their cognitive ability and irreversible neurodevelopmental damage. Long-term iron deficiency can impair muscle oxidative metabolism, reduce physical endurance and exercise ability, and affect cell-mediated immune function and reduce the body's ability to resist infection. Iron deficiency in pregnant women is related to premature birth, low birth weight, and fetal death. Iron absorption is closely related to the body's iron nutritional status, physiological and pathological changes, and the content and form of iron in the diet. Iron exists in two forms in food: heme iron and non-heme iron. Heme iron exists in hemoglobin and myoglobin in animal foods, accounting for less than 10% of the total dietary iron, with an absorption rate of 10-40%. Absorption is little affected by dietary factors, but excessive calcium in the diet can reduce the absorption of heme iron. Non-heme iron is mainly found in plant foods and dairy products, accounting for more than 90% of the total dietary iron. Non-heme iron needs to be separated from organic matter and reduced to heme iron before it can be absorbed. The absorption rate is less than 10%, and absorption is greatly affected by dietary factors. Factors that promote the absorption of non-heme iron in the diet include vitamin C, organic acids, vitamin B2, vitamin A, meat factors, and increased body requirements. Factors that inhibit the absorption of non-heme iron in the diet include phytic acid, oxalic acid, tannic acid, polyphenols, excessive dietary fiber intake, calcium, zinc, soy protein, and egg yolk phospholipids. Try to play a promoting role in the diet and avoid an inhibitory effect. Calcium Calcium is an element that makes up bones and teeth, and is involved in regulating the release of various hormones and neurotransmitters. Calcium deficiency can cause symptoms such as osteomalacia and osteoporosis. Calcium is closely related to the human immune system. Calcium deficiency in the human body reduces the activity of immune cells and the secretion of antibodies. Children are prone to repeated infections, and the elderly become ill due to reduced resistance. Milk and dairy products are the best sources of calcium for people who tolerate milk. The average calcium content in 100g of fresh milk is 100mg, and the average calcium content in 100g of yogurt is 118mg. Skim milk powder has a higher calcium content. Lactose in milk can promote the absorption of mineral elements such as calcium, iron, and zinc. For people who are lactose intolerant, yogurt, cheese, and lactose hydrolyzed milk can be consumed. Soybeans and their products are good sources of calcium. The calcium content of tofu is 110-140mg/100g. Zinc element Zinc is essential for the normal development and function of cells that mediate innate immunity and adaptive immunity. It has the function of promoting sexual development and maintaining sexual function. The growth and development of the fetus and the bone growth of children are closely related to the level of zinc in the body. Zinc combines with salivary proteins to form taste hormones, which can increase appetite. Zinc can affect the activity of digestive enzymes, thereby changing digestive function. Zinc can maintain skin health, control the secretion and production of immune regulatory factors, and affect the development of lymphatic organs and the synthesis of antibodies. In addition, zinc participates in nucleic acid and protein metabolism, and also indirectly affects the immune system. The daily recommended amount of zinc for men aged 18 to 50 in my country is 12.5 mg, and the daily recommended amount of zinc for women aged 18 to 50 is 7.5 mg. The average daily zinc intake of urban and rural residents in my country is 10.7 mg. Shellfish, red meat, and animal offal are excellent sources of zinc. Dried fruits, cereal germs, and wheat bran are rich sources of zinc. 100g of raw oysters contain 71.2mg of zinc, 85g of cooked oysters contain 67mg of zinc, 100g of wheat germ powder contains 23.4mg of zinc, 100g of pecans contain 12.6mg of zinc, 85g of lean steak contains 4.9mg of zinc, 250ml of plain yogurt contains 2.2mg of zinc, 85g of boiled shrimps contain 1.5mg of zinc, and 85g of pork chops contain 2.8mg of zinc.   Iodine Iodine is involved in the synthesis of thyroid hormone. Thyroxine is a very important hormone in the human body that promotes physical and brain development. Iodine deficiency in the fetal period can cause stillbirth, congenital malformations, high mortality after birth, hypothyroidism of the fetus, affecting physical and brain development, and causing cretinism. Iodine deficiency in childhood can cause goiter, intellectual and physical development disorders. Iodine deficiency in adulthood can cause goiter and hypothyroidism. The recommended daily intake of iodine for adults over 18 years old is 120μg, the daily requirement of iodine for pregnant women is 230μg, and the daily requirement of iodine for nursing mothers is 240μg. People in low-iodine areas can consume iodized salt to supplement iodine, and people in plain areas should consume iodized salt appropriately. The iodine requirement during pregnancy has nearly doubled compared to before pregnancy. If you consume 6g of iodized salt per day, you can get about 120μg of iodine from the salt, which can meet the iodine needs of ordinary women, but can only meet half of the iodine needs of pregnant women. It is recommended that pregnant women consume seafood 1 to 2 times a week to meet their iodine needs. Seafood is rich in iodine. 100g of fresh kelp, 2.5g of dried laver, 0.7g of dried wakame, and 40g of marine fish can provide 110μg of iodine. Mineral elements are involved in important physiological functions of the human body. The intake of appropriate mineral elements is the basis for ensuring good immunity. A balanced diet is an effective way to obtain an appropriate amount of mineral elements. Improving immunity starts with a balanced diet.

The Dragon Boat Festival is coming soon, and it is time to taste zongzi again. When the sweet fragrance of glutinous rice and the fragrance of zongzi leaves interweave, few people will realize the infinite value of this leaf. In fact, zongzi leaves are not only the carrier of traditional food, but also a natural material rich in bioactive substances. Its application value is constantly expanding with modern scientific research.   Chemical composition and natural functional properties of bamboo leaves Flavonoids: natural antibacterial ingredients Studies have shown that the total flavonoid content in bamboo leaves can reach 2.5%-3.8%, mainly including quercetin, kaempferol and other ingredients. These substances achieve broad-spectrum antibacterial effects by destroying the cell membrane structure of microorganisms and inhibiting enzyme activity. Experimental data show that the inhibition rates of bamboo leaf extract on Escherichia coli and Staphylococcus aureus are 76.3% and 82.1% respectively, and the inhibition effect on fungi such as Aspergillus flavus is significantly better than that of chemical preservatives such as potassium sorbate. This natural antibacterial property makes bamboo leaves an ideal food contact material, which can effectively extend the shelf life of food.       Polysaccharide system: synergy of antioxidant and film-forming properties The polysaccharide of zongzi leaves is mainly composed of arabinogalactan, and its molecular weight distribution shows that it has a unique branched structure. This structure gives the polysaccharide dual functions: on the one hand, the active groups such as hydroxyl and carboxyl contained in it can chelate metal ions, and the ability to remove DPPH free radicals reaches 68.2μmol TE/g, exerting an antioxidant effect; on the other hand, the polysaccharide solution forms a dense network structure during the drying process. This natural film-forming property makes it suitable as an edible packaging coating. Experiments have shown that it can reduce the lipid oxidation rate of meat products by 41.3%.   Volatile components: flavor regulation and preservation effect Headspace solid phase microextraction-gas chromatography-mass spectrometry analysis shows that zongzi leaf volatile oil contains p-vinylphenol (accounting for 42.7%), β-caryophyllene (18.5%) and other components. These substances not only give zongzi a unique fragrance, but also have a practical preservation function: p-vinylphenol can inhibit the activity of lipoxygenase, and β-caryophyllene can achieve antibacterial effect by interfering with microbial signal transduction. This dual property of "flavor-function" makes rice dumplings leaves a natural food preservative and flavor carrier.   Innovative application of Zongye in food packaging With the deepening of the concept of green packaging, the application of Zongye has broken through the traditional scope and formed three major technical paths: Direct packaging materials Physical barrier strengthening: Indigo leaf fibers are arranged in a three-dimensional network, with a tensile strength of 12.6MPa and moderate air permeability, which can adjust the microenvironment in the package. Studies have shown that the growth rate of volatile basic nitrogen in bacon wrapped in Zongye is 58% slower than that of PE packaging. Intelligent response packaging: By regulating the drying process, the Zongye leaves can maintain a moisture content of 12%-15%. At this time, the packaging is flexible and can inhibit the reproduction of microorganisms by regulating water activity. This "active packaging" extends the shelf life of Zongzi at room temperature to 45 days. Development of edible coatings Using ultrasound-assisted extraction technology, polysaccharide fragments with a molecular weight of less than 5kDa can be obtained from Zongye leaves. The polysaccharide solution was sprayed on the surface of the fruit at a concentration of 2%, forming a transparent film with a thickness of 8-12μm, which significantly inhibited the weight loss rate of strawberries (reduced by 63.7%) and the loss of vitamin C (the retention rate increased to 89.4%). More importantly, the coating was completely degraded within 6 hours in simulated gastrointestinal fluid, meeting the safety standards for edible packaging. Preparation of antibacterial fibers Through electrospinning technology, the flavonoid extract of Zongzi leaves was blended with polylactic acid to produce a nanofiber membrane. The inhibition zone diameter of this material for Listeria is 18.2mm, and the fiber diameter can be controlled at 200-400nm, meeting the requirements of high barrier packaging. This type of bio-based antibacterial film shows great potential in the field of ready-to-eat food packaging.       Functional application of Zongye extract Modern separation technology is transforming Zongye into high value-added food additives, forming three major application directions: Natural antioxidant raw material Supercritical CO₂ extraction can obtain an extract containing 65% flavonoids from Zongye, and its ORAC value reaches 3.2μmol TE/g, which is equivalent to 1.8 times the same quality of vitamin C. In the vegetable oil system, adding 0.05% of this extract can extend the induction period by 2.3 times, which is better than BHT. Flavor enhancer Molecular distillation technology can enrich p-vinylphenol in Zongye to obtain essential oil products with 5 times higher aroma intensity. When used in meat products, this essential oil not only provides a characteristic fragrance, but also reduces the production of rancid taste by inhibiting fat oxidation, which can increase the product sensory score by 15%-20%. Functional food base Enzymatic hydrolysis technology can convert Zongye polysaccharides into functional factors with a molecular weight of 10-50kDa. Animal experiments have confirmed that this polysaccharide can regulate the structure of intestinal flora, increase the abundance of bifidobacteria by 37.6%, and reduce serum MDA levels by 28.9%, showing dual functions of antioxidant and prebiotics.   From the Dragon Boat Festival table to modern food factories, zongzi leaves are undergoing a transformation from traditional packaging materials to high-tech raw materials. This touch of green not only wraps up the thousand-year-old delicacy, but also carries human awe of natural wisdom and exploration of modern technology. When we taste zongzi, perhaps we should pay deeper respect to this green coat, which is not only a carrier of culture, but also a green bridge to future food technology.

Ergothioneine, also known as the longevity vitamin, has become a dark horse in the anti-aging field due to its strong antioxidant properties. Anti-aging includes comprehensive anti-aging (anti-inflammatory and antioxidant, resistance to cell aging and immune improvement) and targeted organ anti-aging (skin, muscle, brain, intestines and heart, etc.). As a natural source of ergothioneine, mushrooms have attracted more attention from businesses and consumers due to their outstanding immune improvement and cognitive health support. In recent years, they have performed well in the fields of health care material products and snacks. According to SPINS data, in the 52 weeks ending October 6, 2024, mushrooms ranked 8th in sales in the cognitive health category of mainstream multi-channels (US$6.716 million), an increase of 133.3%; and ranked 14th in the functional ingredients of the natural channel with sales of US$24.418 million, a year-on-year increase of 19.1%. In the 52 weeks ending March 23, 2025, sales of snacks using mushrooms as raw materials increased by 17%.   A large mushroom family   Mushrooms are the most widely cultivated, high-yield, and most consumed edible fungi in the world. They are delicious, nutritious, and beneficial to human health. Commonly used mushrooms include Ganoderma lucidum, Versicolor, Maitake, Shiitake, Cordyceps sinensis, Tremella fuciformis, Hericium erinaceus, Chaga, Enoki mushroom, Agaricus blazei, etc.       Anti-aging mechanism of mushrooms Immune support and cognitive enhancement are the main functions of mushrooms, and are also the main reasons for the surge in mushroom sales in recent years. According to SPINS data, mushrooms ranked first in the list of functional ingredients in the cognitive health category of the natural channel, with sales of US$12.668 million, an increase of 28.6%; and entered the top 10 in the immune health category of the natural channel with sales of US$7.314 million.     1) Immune support Immune support is one of the core benefits of mushrooms. When the immune system is challenged, the bioactive compounds of mushrooms control the expression of cytokines, chemokines, adhesion molecules and cell survival by inhibiting the NF-κb signaling pathway, thereby achieving the resolution of acute inflammation and the activation of the immune system. β-glucan, as a natural dietary fiber present in mushrooms, plays an important role in immune support and can work synergistically with other nutrients to help regulate immune system function, regulate blood sugar and cholesterol levels, and protect the health of the cardiovascular system.   2) Cognitive enhancement Mushrooms are rich in powerful anti-oxidant raw material ergothioneine and glutathione as well as vitamin D, which may be the main reason for their neuroprotective properties. Studies have shown that compared with elderly people with low mushroom intake, elderly people with high mushroom intake have higher scores in the digital symbol replacement test and Alzheimer's word learning, suggesting that regular consumption of mushrooms may reduce the risk of cognitive decline.   3) Improved Digestion Ingredients Mushrooms are a valuable source of prebiotics, including polyphenols, oligosaccharides and fiber, which can enhance the metabolic activity of beneficial members of the intestinal flora. The polysaccharides and peptides contained in mushrooms are not easily digested by pathogens, so they can prevent the proliferation of pathogens and thus change the intestinal flora.       From boosting the immune system to fighting aging, medicinal mushrooms have been found to have many health and longevity benefits. Among them, Hericium erinaceus has more significant cognitive and anti-aging properties due to its rich content of ergothioneine and other bioactive substances.     Anti-aging representative - Hericium erinaceus   Hericium erinaceus is one of the eight "mountain treasures" in China, and has a history of more than 3,000 years of consumption in my country. It is also a traditional Chinese medicinal material in my country, with the functions of nourishing and strengthening the body, aiding digestion, and benefiting the five internal organs. It can be used as a health food to enhance human immunity or as a medicine to improve indigestion, gastrointestinal ulcers, inflammation and other diseases.       1) Prolong lifespan Erinacine A is a cyanoditerpene that only exists in the mycelium of Hericium erinaceus. It exerts anti-inflammatory and neuroprotective effects by inhibiting the expression of NO synthase and the production of nitrotyrosine, which helps to prolong life. Studies have shown that Hericium erinaceus mycelium can prolong lifespan in a dose-dependent manner. When 1.05 mg/mL of Hericium erinaceus mycelium was ingested, the average lifespan of female and male fruit flies increased significantly, by 23% and 30%, respectively. When 431 mg/kg of Hericium erinaceus mycelium was ingested, the average lifespan of female mice increased by 18%, while that of male mice increased by 20%. In addition, Hericium erinaceus mycelium can enhance the activity of antioxidant substances in the body without affecting the body weight and food intake of the ingestor.   2) Delay brain aging Hericium erinaceus extract is rich in ergothioneine, and consumption can prevent brain aging. Animal test results showed that after 14 months of age, supplementation with Hericium erinaceus primordium significantly inhibited the cognitive deterioration of wild-type mice at 20 and 23 months of age. Hericium erinaceus prevents cognitive decline and slows down brain damage caused by age by reducing inflammatory response (IL-6, TGF-β1, GFAP), reducing oxidative stress (Nrf2, SOD1, COX2, NOS2), and increasing glutamate receptors (NMDAR1, mGluR2), thereby prolonging life or improving the quality of life.

With the continuous development of glycobiology in recent years, chitin, chitosan and chitosan oligosaccharides have been discovered and put into research and development. Especially in the field of health care products, these products are selling very well. So what is the correlation between these three and what are the differences?     Chitin, chitosan, and chitosan oligosaccharides are all used as food additives, but they are different in their specific uses. Chitin (thickener, stabilizer). Chitin is an animal extract, was discovered by French scholar Braquenot in 1811 and extracted from crustacean shells by Ogier in 1823. It is an animal extract named CHITIN, which is translated as chitin. Sensory characteristics: off-white flakes or powder Chitin is the first practical product and the first "functional food" approved in Japan. However, chitin is insoluble in water, alkali, general acid and organic solvents, and is only soluble in some concentrated acids. It is partially decomposed by the action of chitinase and lysozyme in the human gastrointestinal tract. Therefore, its absorption rate is extremely low, the dosage is large, and the reaction to taking is as high as more than 70%. Chemical treatment of chitin, removing the acetyl group, becomes chitosan. Chitosan, also known as deacetylated chitosan (thickener, coating agent) chitosan (chitosan), chemical name is polyglucosamine (1-4)-2-amino-B-D glucose, which is obtained by deacetylation of chitin (chitin). Generally speaking, chitosan can be called chitosan if more than 55% of the N-acetyl group is removed. Sensory characteristics: white or slightly yellow flakes or powder Chitosan can be dissolved in dilute acid, which is a step forward from chitin. However, both chitin and chitosan are large molecules with molecular weights ranging from hundreds of thousands to millions, and are not soluble in water. Chitosan is obtained by deacetylation of chitin, and then further degraded to become chitosan oligosaccharides. Chitosan oligosaccharides (new food raw materials) use chitosan as a raw material to degrade chitosan into small molecules, which is chitosan oligosaccharides. Its molecular weight is about 3000Da and its degree of polymerization is 2-20. Therefore, chitosan oligosaccharide itself is a mixture, which contains monosaccharides all the way to chitosan decaose, and each type of sugar has its own functionality. Sensory characteristics: light yellow solid powder Chitosan oligosaccharide can be directly dissolved in water, with a water solubility of more than 99%, a human absorption rate of 99.88%, and a greatly reduced dosage and reaction after taking. It is more significant than chitosan in directly participating in the physiological regulation of the human body, and has many functions superior to high molecular weight chitosan. Chitosan must be degraded by the human body's biological enzymes to obtain some small molecular weight chitosan oligosaccharides. Under normal circumstances, the degradation ratio is 1-5%, and the remaining 95% of the polysaccharides are eliminated through the human intestinal system, so chitosan oligosaccharides increase the body's immune function more strongly than chitosan.   Specific differences between chitosan oligosaccharides and chitosan 1. Molecular weight difference: chitosan oligosaccharides are a new product obtained by treating chitosan with special bio-enzyme technology, with a molecular weight below 3000Da; chitosan is a product of partial deacetylation of chitin, with a molecular weight of 500,000-1 million. 2. Solubility difference: chitosan oligosaccharides have a low molecular weight and can be completely soluble in water; chitosan can only be soluble in dilute acid solution. The enhancement of water solubility is an important factor affecting some physiological activities of chitosan oligosaccharides. Only when it is soluble in water can it be absorbed and utilized by organisms and show biological activity, so chitosan oligosaccharides are more easily absorbed by humans, animals and plants. 3. Functional difference: chitosan oligosaccharides with a molecular weight below 2000 show unique physiological activities and functions: improve the function of macrophages; inhibit the growth and metastasis of tumor cells; reduce cholesterol and blood lipids; antibacterial, antibacterial and significant moisturizing and hygroscopicity. Chitosan oligosaccharides with a molecular weight below 5000 have the ability to hinder the growth and reproduction of pathogens, promote protein synthesis, activate plant cells, and thus promote rapid growth of plants. The numerous functions of chitosan oligosaccharide indicate that it is an alternative in the oligosaccharide family. Chitosan oligosaccharide is the only alkaline and positively charged oligosaccharide found among the oligosaccharides. This characteristic also determines that it is the only oligosaccharide that can be absorbed by the intestines and enter the blood circulation. The blood circulation to all parts of the body is the basis for its many other biological functions. The premise for chitosan oligosaccharide to be absorbed by the intestines is that it is not digested by digestive enzymes. Chitosan oligosaccharide is a polymer formed by glucosamine connected by β-1,4-glycosidic bonds, and the digestive enzymes in the human gastrointestinal tract mainly act on α-1,4-glycosidic bonds, so chitosan oligosaccharide can maintain structural integrity in the gastrointestinal tract.

In today's society, people pay more attention to the functionality of food, the idea that food and medicine are of the same origin, and that food therapy is more important than drug therapy. People hope to prevent and cure diseases while eating. Ultrafine grinding technology plays an important role in the production of functional foods. This technology significantly increases the specific surface area and surface energy of food raw materials by reducing the particle size of the material to the micron level or even the nanometer level, thereby giving it specific physical and chemical properties, molecular weight distribution and functional properties. Ultrafine grinding technology is not only used in the food industry, but also widely involved in many fields such as medicine, aquatic products, grain and oil, soft drinks, and condiments. Ultrafine grinding generally refers to the process of grinding material particles larger than 3mm to 10~25μm or less. Due to the radial miniaturization of the particles, the surface area and porosity of the material will increase greatly, so ultrafine powder has unique physical and chemical properties.       At present, micronization technology is divided into chemical method and mechanical method. Chemical pulverization method can produce micron, submicron and even nanometer powder, but the output is low, the processing cost is high and the application range is narrow. At present, mechanical pulverization is mainly used in food processing. Mechanical pulverization method has low cost and high output. It is the main means of preparing ultrafine powder and has been widely used in industrial production. According to the force of particles in the pulverization process, the movement form of the machine, and the different principles, there are several forms such as air flow type, high-frequency vibration type, rotating ball (rod) mill type, hammer type and self-grinding type. At present, the main ones used in food processing are supersonic ultrafine pulverization in air flow type, which is referred to as air flow pulverization. Air flow pulverization is to use air or other gases to generate high-speed turbulence through a certain pressure jet. The material particles are suspended and transported under the action of high-energy air flow, and violent impact, collision and friction occur between each other. In addition, the shear impact of high-speed jet air flow on the particles makes the material particles fully ground and crushed into ultrafine particles, and evenly mixed at the same time. The finished particle size of the pulverized particles is usually less than 5μm. Compared with general mechanical impact ultrafine pulverizers, air flow pulverizers can pulverize products very finely with a narrower particle size distribution range. Because the expansion of the gas nozzle can reduce the temperature, no heat is generated during the pulverization process, so the temperature rise during the pulverization process is very low. This feature is particularly important for low melting point and heat-sensitive materials. Many edible animals, plants, microorganisms and other raw materials can be processed into ultrafine powders by ultrafine pulverization equipment, and even the inedible parts of animals and plants can be further processed by ultrafine pulverization and absorbed by the human body. Micronized food has strong surface adsorption and affinity. Therefore, it can be used as food additives with good solid flavor, dispersibility and solubility, and is particularly easy to absorb and digest. At present, the main applications of ultrafine grinding food are: 1. Extracting tea leaves by brewing and drinking The soft drinks developed by airflow micro-grinding technology include tea powder. The traditional way of drinking tea is to brew tea leaves with boiling water. However, the human body does not completely absorb all the nutrients of tea leaves. Some insoluble or difficult-to-dissolve ingredients, such as vitamins A, K, E and most proteins, carbohydrates, carotene and some minerals, are retained in the tea residues, which greatly affects the nutritional and health functions of tea leaves. If tea leaves are made into powdered tea at room temperature and in a dry state, and the particle size of the powder is less than 5μm, all the nutrients of tea leaves can be easily absorbed directly by the human stomach and intestines, and can be brewed and drunk immediately.       2. Ultrafine grinding of fruit and vegetable powder, seasoning powder Application in fruit and vegetable processing, for fruit cores and peels, they can be transformed into food after ultrafine grinding. At low temperature, vegetables can be ground into micro-paste powder by using ultrafine grinding technology, which will not cause nutrient loss, and the fiber will become finer and soluble in water, which increases the taste. Micronized potatoes, when the particle size of potato powder is 4.5μm, after 30 days, 84% of the starch is degraded by microorganisms, and the degradation performance is significantly changed. Ultrafinely ground pumpkin powder (particle size below 10μm) has good solubility and dispersibility, is easy to gelatinize, and is easily absorbed and utilized by the human body. Application of ultrafine grinding technology in the process of seasoning processing can promote the huge porosity of micro-powder food to become a collection of pores, so as to achieve the purpose of consolidating the fragrance for a long time. This is why the ultrafine powder used in daily seasonings has a stronger taste.   3. Processing of livestock and poultry products and aquatic products Fresh bone meal (mud) Various livestock and poultry fresh bones are rich in protein and phospholipids, which can promote the development of children's brain nerves and have the effect of strengthening the brain and increasing intelligence. The collagen and chondroitin in them have the effect of moisturizing the skin and delaying aging. In addition, fresh bones are rich in calcium, iron, VA, VB1, VB2 and other nutrients. People generally boil fresh bones and eat them, but the nutrients are not fully utilized, resulting in a waste of resources. If the fresh bones are multi-stage crushed and processed into ultra-fine bone mud or dehydrated into bone meal by airflow ultra-fine grinding technology, more than 95% of the nutrients can be maintained and the absorption rate can be improved. Bone marrow powder (mud) can also be used as an additive to make a series of high-calcium and high-iron bone meal (mud) foods, which have unique health functions and are known as "functional foods of the 21st century". Ultrafine grinding technology has changed the long-standing tradition of people using fresh bones by making soup for a long time, making the development of fresh bones possible. Ultrafine grinding also has a very high application prospect in aquatic products. The main components of pearl powder include calcium carbonate, various amino acids and trace elements. These components give pearl powder a variety of pharmacological effects, such as anti-aging, enhancing immune function, improving body endurance, etc. Ultrafine grinding technology processes natural pearls into micron or even nanometer-level powder. This technology not only retains the various nutrients in pearls, but also greatly improves their bioavailability, making pearl powder easier for the human body to absorb.   4. Application in chocolate production The reason why chocolate is so popular is mainly because of its delicate and smooth taste, and this taste must ensure that the particle size of the ingredients is less than 25um. Therefore, the ultrafine grinding technology is used in chocolate production to reduce the particle size of the ingredients to further ensure the taste of the product. For the food processing industry, in order to meet the growing market demand, meet people's picky taste, further improve material utilization, and achieve economic benefits. Ultrafine grinding technology is applied in the processing process to increase the taste, enrich the product structure, and develop more green, healthy, environmentally friendly, and convenient foods, promote the sustainable development of the food processing industry, and further improve people's quality of life.

Lutein, also known as carotenoids, carotenol, plant lutein, ribosome, marigold flower element and plant lutein, is one of the 600 known naturally occurring carotenoids. It is widely found in green leafy vegetables such as spinach, cabbage, carrots, fruits and algae. Its natural reserves in nature are not scarce. However, it is vital for humans and most animal groups, because these groups cannot synthesize lutein by themselves and rely entirely on external supply.       An important carrier for maintaining eye function When it comes to lutein, many consumers can think of the function of "eye protection". After all, more than 95% of lutein products on the market are mainly used for eye protection, and it has entered the ranks of dietary supplements as early as 1996. Lutein is one of the most important nutrients in the human retina. It is mainly distributed in the retina and lens, especially in the macula of the retina, where the lutein content is the highest. Analysis shows that compared with other tissues in the body, the deposition concentration of lutein in the macula is the highest, and the concentration of lutein in the macula is 1000 times that of serum lutein. Studies have shown that lutein deficiency can cause dry eyes, blurred eyes, decreased vision, macular degeneration, etc. It can cause myopia at the mildest, and macular pigment degeneration, cataracts and other lesions at the worst. Maintaining the level of lutein in the body can effectively reduce the degeneration of vision and function and physiological lesions. At the same time, the absorption peak of lutein is at 446nm, which corresponds to the wavelength of blue light in vision. Lutein can absorb more than 40% of blue light, thereby reducing the damage caused by blue light. Relying on its important role in eye care, it is also called "eye gold".   Multi-dimensional functional output As research deepens, more and more studies have revealed more health functions of lutein, such as neuroprotection, prevention of obesity and cardiovascular and cerebrovascular diseases. Neuroprotection: Lutein has a high degree of unsaturation and is a non-enzymatic anti-oxidant raw material. It has the highest inactivation efficiency for hydroxyl radicals (·OH). Its high antioxidant activity is also one of the important ways to protect the eyes. At the same time, its excellent antioxidant activity is equally important for neuroprotection. Experimental studies have shown that lutein helps prevent nerve damage by reducing oxidative stress, rather than repairing or regenerating damaged neurons. It mainly prevents the expression of Nrf-2 from being impaired, thereby improving the overall antioxidant status of the system. Skin care: Lutein can resist cell aging and organ damage caused by free radicals in the human body. For the skin, it can not only delay aging, but also reduce erythema, aging, and skin burns caused by ultraviolet radiation on the skin. In 2009, the European Food Safety Authority evaluated the antioxidant, vision protection, and skin damage protection effects of lutein. The draft health claim believes that consuming at least 6 mg of lutein per day can maintain eye health, and 10 mg per day can maintain skin health. Prevent obesity: Lutein can inhibit the activity of peroxisome proliferator-activated receptor-γ (PPARγ), a transcription factor responsible for activating adipocytes. The activation of PPARγ can downregulate the expression of inflammatory factors such as TNF-α, LP and interleukin-6 (IL-6), and induce the expression of adiponectin (a fat factor that makes the liver and muscles sensitive to insulin), thereby regulating insulin sensitivity, intervening in adipocyte differentiation, and playing a lipid-lowering role. Reduce cardiovascular and cerebrovascular diseases: Modern studies have shown that lipid metabolism and oxidative stress play a decisive role in the pathological process of atherosclerosis, and the liver, as an important organ for lipoprotein degradation, has an important relationship with the occurrence of atherosclerosis. Experiments have shown that lutein can improve atherosclerosis and fatty liver by regulating lipid metabolism and improving oxidative stress.       Relaxed market access In nature, lutein mainly exists in two forms: lutein monomer and lutein ester. Lutein monomer is higher in dark green vegetables, while lutein ester is mainly found in colored fruits and orange petals. Lutein monomer is a fat-soluble compound with a highly unsaturated chemical structure. It is extremely sensitive to light, heat, and oxygen. Although it is widely present in vegetables, it is easily destroyed during cooking. Lutein ester is more stable to light, heat, and oxygen than free lutein, so it has better supplement advantages as a dietary supplement. As early as 1995, the United States approved lutein as a food supplement for beverages and infant foods to improve vision. Between 2002 and 2003, lutein esters and crystalline lutein successively obtained GRAS certification; the EU region uses lutein as colorants, but the functional output of the end product is also indispensable; in 2008, the former Ministry of Health of China approved lutein esters from marigold flowers as new food ingredients, which can be used in baked goods, dairy products, beverages, ready-to-eat cereals, frozen drinks, condiments and candies, but not infant food, and the content of its core ingredient lutein esters must be ≥55.8%. In the field of eye protection, lutein is a typical "leader". According to survey data, the sales of eye protection nutrition in overseas dietary supplements in 2022 was 762 million, of which lutein accounted for 85.35%. If lutein can make achievements in other functional areas, its development space in the field of dietary supplements will be unlimited.

Fatty alcohols are an important class of organic compounds with a general molecular formula of CₙH₂ₙ₊₁OH. The carbon chain length usually covers the C8-C22 range, with a variety of carbon chain lengths and unsaturation. They are usually straight-chain fatty alkyl alcohols with different carbon numbers, which affects their physical and chemical properties. Fatty alcohols play an important role in cosmetic formulations, and a deep understanding of their structure and properties is essential to understanding their functions and effects in skin care products.       Functions and effects of fatty alcohols in skin care products   Barrier moisturizing mechanism As a key component of the classic moisturizing system, fatty alcohols achieve long-lasting moisturizing through dual effects: their long-chain alkyl structure can build a hydrophobic physical barrier in the stratum corneum of the skin, effectively reducing transepidermal water loss (TEWL); As the core component of the emulsifying matrix, it can cooperate with hyaluronic acid, natural moisturizing factor (NMF) and other ingredients to form a gradient moisturizing network to maintain the hydration state of the epidermis. This composite moisturizing system makes fatty alcohols the core matrix component of resident products such as creams and lotions.   Active ingredient delivery Based on the unique amphiphilic molecular properties (hydrophilic hydroxyl + lipophilic hydrocarbon chain), fatty alcohols can be used as penetration enhancers. The mechanism of action includes: ① disturbing the arrangement of the lipid bilayer of the stratum corneum through molecular intercalation; ② forming micellar complexes with functional ingredients to reduce transmembrane diffusion resistance. This characteristic significantly improves the transdermal permeability of active substances such as vitamin C derivatives and peptides, achieves targeted delivery of functional ingredients, and optimizes the functional performance of skin care products.   Formula system construction In the emulsification system, fatty alcohol plays a triple stabilizing role: ① as an auxiliary emulsifier, it forms a liquid crystal phase intermediate layer at the oil-water interface to enhance the stability of the emulsion; ② through hydrogen bonding to build a three-dimensional network structure to achieve formula thickening and rheological regulation; ③ adjust the thixotropic properties of the product to prevent stability problems such as stratification and oil separation. Its unique crystallization behavior can also give creams and creams a silky skin feel, optimize the spreadability, and enhance the consumer experience.   Production process and quality standards of fatty alcohols   Production process The production of fatty alcohols mainly adopts catalytic hydrogenation reduction process, which uses metal catalysts (such as nickel, palladium, etc.) to promote the hydrogenation reaction of fatty acids to generate corresponding fatty alcohols. The core of this process lies in the coordinated optimization of catalyst selection, reaction condition control and post-processing procedures. The precise control of parameters such as temperature, pressure and air velocity directly affects the quality indicators such as product purity, color and thermal stability.   Quality standards The production of fatty alcohols needs to meet a series of strict quality standards, including appearance, purity, acid value, moisture content, etc., to ensure its reliability and stability in the production of skin care products.   Application cases of fatty alcohols in different types of skin care products   Moisturizing and film-forming properties As a natural emulsifier with an amphiphilic structure (hydrophobic group and hydrophilic group), fatty alcohols can form a dense protective film through molecular self-assembly, effectively blocking the stimulation of the external environment to the skin. Its unique film-forming properties can significantly reduce the evaporation rate of water on the skin surface, and at the same time combine with the water molecules in the stratum corneum through hydrogen bonding to achieve a long-lasting moisturizing effect.   Permeation enhancement mechanism With its unique amphiphilic structure, fatty alcohols can be used as "molecular carriers" of active ingredients, reduce interfacial tension by forming micelle structures, and significantly improve the transdermal absorption efficiency of skin care ingredients.   System stability and sensory optimization In the emulsion system, fatty alcohols maintain the interfacial stability of the oil-water phase through dynamic equilibrium, effectively preventing stratification, oil floating and other phenomena. Its crystallization characteristics can adjust the thixotropy of the product, making the paste present an ideal silky texture. In terms of sensory experience, adding an appropriate amount can improve the ductility of the product.   Effects of fatty acids on skin and safety assessment   Moisturizing raw materials Proper use of fatty alcohols can improve the water-oil balance of the skin, increase skin moisture, and relieve dryness.   Allergy risk Some people are allergic to fatty alcohols, so allergy testing is required before use to avoid allergic reactions.   Safety assessment The use of fatty alcohols in skin care products is generally considered safe, but the concentration should be controlled to avoid discomfort to the skin.   Market Trends and Consumer Preferences of Fatty Alcohols   Market Demand Drivers and Industry Trends As consumers' attention to natural and environmentally friendly products continues to rise, the market demand for fatty alcohols, as multifunctional raw materials from natural sources, has shown structural growth.   Consumer Preferences and Product Innovation Directions Consumers' dual demands for "delicate texture + mild efficacy" for skin care products have further clarified the application direction of fatty alcohols:   ① Texture optimization needs: ● Lightness needs: Young consumers prefer creams with jelly texture and ice cream texture, and fatty alcohols achieve silky ductility by adjusting viscosity. ● Film-forming technology upgrade: High-melting point fatty alcohols (such as stearyl alcohol) and low-melting point alcohols (such as cetyl alcohol) are compounded to form a dense protective film.   ② Mild efficacy orientation: ● Sensitive skin friendly: The non-ionic structure of fatty alcohols reduces skin irritation and is suitable for barrier repair products. ● Synergistic enhancement trend: Fatty alcohols, as carriers of active ingredients, increase permeability through micellar structures.

Fatigue is mainly divided into sports fatigue and chronic fatigue. Among them, sports fatigue is a phenomenon of temporary decline in body function caused by exercise, which can be relieved by supplementing amino acids, Chinese medicine or vitamin functional foods; chronic fatigue will not be relieved by supplementing body functions and resting. It is accompanied by symptoms such as sore throat, headache, muscle and joint pain, inability to concentrate and memory loss, and recurring attacks, long duration and high incidence. The cause of the disease is still unclear, but it is bound to be related to sports fatigue. The pace of modern life is getting faster and faster. In recent years, people's fatigue has continued to increase. The base of the population with sports fatigue is large, and the incidence of chronic fatigue syndrome is also gradually increasing. Therefore, timely relief of sports fatigue and attention to diet therapy and health care are of great significance to the prevention of chronic fatigue syndrome. This article reports the analysis of functional foods that relieve sports fatigue, in order to analyze the characteristics and benefits of functional food additives and improve people's quality of life. Analysis of anti-fatigue functional foods 2.1 Vitamins The enzyme system and non-enzyme system in the body can remove free radicals. In the enzyme system, GPX (glutathione hydrogenase) can remove lipid peroxides, SOD (superoxide dismutase) can remove peroxides and superoxide free radicals, and CAT (catalase) can remove hydrogen peroxide; the non-enzyme system includes coenzyme Q, reduced glutathione, β-carotene, vitamin C and vitamin E, etc. The various antioxidants in the cells of the body's organs are maintained at a relatively balanced level, which produces various oxidative stresses on the body, and removes free radicals, proteins, nuclear enzymes and protective lipids and other macromolecules in time to protect the body from free radical attacks. This is an important mechanism in the human body. Therefore, supplementing the body with vitamins can effectively relieve fatigue. Vitamins have anti-fatigue functions and are more common, mainly vitamin E, vitamin C, vitamin A and vitamin B group. Among them, vitamin E is an antioxidant that can act on cell membranes and subcellular structure membranes to prevent free radicals from causing unsaturated fatty acid oxidation reactions in biological membranes; Vitamin C can not only provide hydrogen atoms for the body, but also help the body to remove free radicals and convert oxidized glutathione into reduced glutathione, which has the effect of reduced ascorbic acid; Vitamin A can improve the body's antioxidant status, inhibit the generation of oxygen free radicals during exercise, reduce the body's oxidative stress damage, delay the body's fatigue, and thus improve the body's athletic ability; Vitamin B1 and vitamin B2 in the B vitamins both have anti-fatigue effects. When the body is deficient in vitamin B1, a large amount of lactic acid and pyruvic acid will accumulate. Vitamin B2 in the body can participate in redox reactions and energy generation as a coenzyme in the trihydroxy acid cycle.   2.2 Amino acids Insufficient amino acids will lead to a lack of raw materials for synthesizing antioxidants and antioxidant enzymes, which will then increase free radicals, and ultimately cause metabolic disorders or fatigue caused by a large amount of material carriers being cleared and consumed during metabolism. For example, fat oxidation is the mitochondrial oxidation of carnitine with fatty acids as carriers. Carnitine is mainly produced in the metabolism of methionine and lysine. It can promote the oxidation of amino acids in the diketoacid branch chain and remove excess fatty acyl CoA. Urinating when tired will excrete a large amount of botulinum toxin and seriously weaken the body's ability to oxidize and utilize fatty acids, thus causing fatigue. Therefore, supplementing the human body with amino acids can effectively eliminate fatigue.   2.4 Protein Protein is an indispensable part of functional foods and an important source of nutrition for the human body. Once protein is deficient, it will affect the physiological regulation of the body and cause fatigue. There are many foods containing protein, such as animal proteins such as fish, shrimp, eggs, milk, poultry and livestock meat, bean plant proteins such as soybeans, soybeans, green beans and black beans, and dried fruit plant proteins such as pine nuts, sesame seeds, walnuts, melon seeds and almonds.   2.5 Chinese herbal extract There are many anti-fatigue herbs in Chinese medicine, the most common ones are epimedium, pollen, ginkgo leaves, aloe vera, gynostemma pentaphyllum and rhodiola rosea. Among them, epimedium contains a large amount of MDA which can increase the activity of red blood cell SOD; pollen contains amino acids, proteins, trace elements and vitamins, and its nutrients are very comprehensive; ginkgo leaves contain diterpene lactones and flavonoid glycosides, which have the effects of scavenging free radicals, enhancing hypoxia tolerance and improving heart and brain metabolism; aloe vera contains flavonoid antioxidants, multiple amino acids and vitamins, and has strong antioxidant capacity; Gynostemma pentaphyllum has a wide range of pharmacological effects, and the total saponins it contains can improve free radical metabolism and delay the occurrence of fatigue; Rhodiola rosea contains muscle glycogen, which can improve the body's hypoxia tolerance.