Edible blended vegetable oil for reducing blood lipids and cholesterol

Abstract

The present invention provides an edible blended vegetable oil for reducing blood lipids and cholesterol. The trace elements in the edible blended vegetable oil include 15-300 mg/kg of polyphenols, 290-1700 mg/kg of β-sitosterol, 260-1500 mg/kg of campesterol, 150-1000 mg/kg of stigmasterol, 140-600 mg/kg of squalene, 50-160 mg/kg of parkerol, 40-120 mg/kg of γ-tocotrienol. The prepared edible blended vegetable oil of the present invention can achieve the effect of reducing blood lipids and cholesterol through a synergistic effect within the trace elements and a reasonable ratio within fatty acids. It is suitable for people with different health needs and has a broad market prospect and application value.

Claims

1. An edible blended vegetable oil for reducing blood lipids and cholesterol consisting essentially of 5 wt. %-30 wt. % olive oil, 20 wt. %-50 wt. % linseed oil, 5 wt. %-10 wt. % coconut oil, 10 wt. %-25 wt. % rice bran oil, 5 wt. %-20 wt. % tea tree oil and 5 wt. %-25 wt. % soybean oil, polyphenols, and β-sitosterol.

2. An edible blended vegetable oil for reducing blood lipids and cholesterol selected from the group consisting of: a) 15 wt. % edible rice bran oil, 15 wt. % edible tea tree oil, 10 wt. % edible olive oil, 5 kg edible coconut oil, 45 wt. % edible linseed oil, and 10 wt. % of edible soybean oil; b) 15 wt. % edible rice bran oil, 20 wt. % of edible tea tree oil, 5 wt. % of edible olive oil, 5 wt. % of edible coconut oil, 40 wt. % of edible linseed oil, and 15 wt. % of edible soybean oil; c) 10 wt. % edible rice bran oil, 10 wt. % edible tea tree oil, 10 wt. % edible olive oil, 10 wt. % edible coconut oil, 35 wt. % edible linseed oil, and 25 wt. % edible soybean oil; and d) 20 wt. % edible rice bran oil, 15 wt. % edible tea tree oil, 25 wt. % edible olive oil, 10 wt. % of edible coconut oil, 20 wt. % edible linseed oil, and 10 wt. % edible soybean oil.

3. A method for preparing an edible blended vegetable oil for reducing blood lipids and cholesterol comprising: blending an oil composition of 5 wt. %-30 wt. % olive oil, 20 wt. %-50 wt. % linseed oil, 5 wt. %-10 wt. % coconut oil, 10 wt. %-25 wt. % rice bran oil, 5 wt. %-20 wt. % tea tree oil and 5 wt. %-25 wt. % soybean oil, to form a blended oil composition, the blended oil composition including: 30.6-92.9 mg/kg of polyphenols, 1069.3-1432.6 mg/kg of β-sitosterols, 405.5-695.1 mg/kg of campesterols, 327.9-409.6 mg/kg of stigmasterols, 52.8-95 mg/kg of parkeols, and 44.4-85.03 mg/kg of γ-tocotrienols; 2%-15% of a saturated fatty acid, 10%-50% of a monounsaturated fatty acid, and 18%-70% of a polyunsaturated fatty acid, the polyunsaturated fatty acid having 30%-80% of a n-3 polyunsaturated fatty acid and 20%-50% of a n-6 polyunsaturated fatty acid; and adding polyphenols and β-sitosterol to the blended oil composition.

4. The method of claim 3, wherein the saturated fatty acid further comprises one or both of C12:0 fatty acid and C14:0 fatty acid.

5. The method of claim 3, wherein the n-3 polyunsaturated fatty acid further comprises one or more of linolenic acid, EPA, and DHA.

Description

DETAILED DESCRIPTION

(1) The above described objectives, features and advantages of the present invention will become more apparent from the detailed description.

(2) In the following description, a lot of specific details are explained therein in order to make a person skilled in the art fully understands the present invention. It should be understood that the specific embodiments are provided for an illustrative purpose only, and should not be interpreted in a limiting manner. Those skilled in the art will appreciate that the invention described herein is susceptible to variations and modifications other than those specifically described.

(3) Furthermore, references in the specification to “one embodiment”, “an embodiment”, “an example embodiment”, etc., indicate that the embodiment described can include a particular feature, structure, or characteristic. The term “in one embodiment” mentioned in different parts of the specification do not all refer to the same embodiment, nor refer to a separate or selective embodiment mutually exclusive with other embodiments.

(4) In the present invention, high-quality edible vegetable oil is selected, and then each component is added to the mixing tank according to the proportion. The temperature is kept below 35° C., and the mixture is slowly and uniformly stirred for 20-40 minutes. Finally, filtering and canning are performed to obtain the edible blended vegetable oil.

(5) The present invention uses a cell model to evaluate the blood lipid and cholesterol content of oil, and the specific method is as follows:

(6) (1) Cell Culture Basic

(7) HepG2 cells were seeded in a plate with a diameter of 60 mm, and each hole within the plate was seeded with 10.sup.5 cells. 5 mL of DMEM high glucose culture medium containing 10% Fetal Bovine Serum (FBS) and 1% secondary antibody were added into the plate and placed in an incubator for cultivation. After culturing for 48 hours, the culture medium was discarded, the cells were rinsed with PBS (1 mL), and 5 mL of new DMEM cell culture medium containing FBS and secondary antibody was added again, and then placed in an incubator for cultivation and observation. The cells were subcultured when a fusion rate of the cells on the culture plate reaches 80% or more.

(8) (2) Subculturing Cells

(9) A culture dish with a diameter of 60 mm was selected as an example to culture cells. First, the culture medium was removed from the culture dish, and 1 mL of PBS was added to rinse the cells, and then the waste liquid was discarded. Next, 1 mL of trypsin was added and digested for 2.5 to 3 minutes, and the digestion status of the cells were observed under a microscope. 1 mL of DMEM cell culture medium containing FBS and double antibodies was added to stop the digestion, and the culture medium was blown with a pipette to make the cells fall off the bottom of the culture dish and be dispersed in the culture medium. The cell-containing culture medium was collected and placed in a 15 mL sterile centrifuge tube, and the tube was centrifuged at 1200 r/min for 5 minutes, and then the supernatant was discarded. 1 mL of DMEM cell culture medium containing FBS and double antibodies was added to resuspend the cells by pipetting, and the number of cells were counted in a hemocytometer and reseeded in a cell culture dish for basic cell culture.

(10) (3) Cell Cryopreservation and Thawing

(11) After steps of rinsing, digesting, centrifuging, discarding the supernatant, etc., the cells ready for cryopreservation were collected, and 1 mL of DMEM cell culture medium containing FBS and double antibodies, 900 μL of FBS solution and 100 μL of DMSO were added and distributed evenly into 1 mL cryovials, ensuring that the number of cells per tube is between 10.sup.6 to 10.sup.7 cells/mL.

(12) Before cell thawing, two culture dishes with a diameter of 100 mm were firstly added with 10 mL of DMEM cell culture medium containing bovine serum and double antibodies. The cryovials were quickly removed from the liquid nitrogen storage tank and placed in a water bath with a constant temperature of 37° C. for quick thawing, and the cells were transferred to the culture dishes containing culture medium, and then the culture dishes were place in an incubator for basic culture.

(13) (4) Cell Viability Assay

(14) A 96-well plate was used to determine the cell viability, in which each sample was tested in six parallel experiments. The cells were seeded in the 96-well plate with a cell density of 10.sup.4 cells/well. After being placed in an incubator for 24 hours, the DMEM culture medium containing FBS and double antibodies was discarded. 100 μL/well of PBS was added to rinse the cells and discarded. Next, 100 μL/well serum-free DMEM culture medium containing different concentrations of oil digestion products (50-500 μmol/L, calculated by the concentration of fatty acid, filtered through a 220 nm filter) was added. In the blank control group, only the serum-free DMEM culture medium was added and the cells were cultured for 24 hours, and then the culture medium was discarded afterwards. PBS was added to rinse the cells and then discarded. Next, serum-free DMEM culture medium containing 10% MTT solution (v/v, 5 mg/mL) was added. After culturing for 4 hours, the culture medium was discarded, and PBS was added to rinse the cells and discarded. DMSO (150 μL/well) was added to dissolve blue violet crystals, which was placed on a microplate shaker for shaking for 15 minutes, and its absorbance at 490 nm was measure.
Cell survival rate (%)=absorbance of sample group/absorbance of blank control group×100.

(15) (5) Studies on the Treatment of Cells with Oil Digestion Products

(16) 10.sup.6 cells/well of HepG2 cells were seeded in a 6-well plate, and 2.5 mL of DMEM culture medium containing FBS and double antibodies was added. After culturing for 24 hours, the DMEM culture medium containing FBS and double antibodies was discarded. 1 mL/well of PBS was added to rinse the cells and discarded. Next, 2.5 mL/well of serum-free DMEM culture medium containing different concentrations of oil digestion products (200 μmol/L or 500 μmol/L, calculated by the concentration of fatty acid) was added. In the blank control group, only serum-free DMEM culture medium was added and the cells were cultured for 24 hours.

(17) (6) Determination of Relevant Indexes of Lipid Accumulation in Cells

(18) After rinsing the partially processed cells in step (5) with PBS to remove the waste solution, 150 uL of RIPA lysate containing a protein protection agent PMSF (final concentration is 1 mM) was added to each well, and the cells were lysed for 30 minutes and transferred into a centrifuge tube. The cells were centrifuged at 10000 g for 5 minutes under 4° C., and then follow the manuals of BCA protein concentration determination kit, triglyceride (TG), cholesterol (TC), high-density lipoprotein (HDL-c) and low-density lipoprotein (LDL-c) assay kit for determination of intracellular lipid accumulation related indexes.

EXAMPLE

Example 1

(19) 150 kg of edible rice bran oil, 150 kg of edible tea tree oil, 100 kg of edible olive oil, 50 kg of edible coconut oil, 450 kg of edible linseed oil and 100 kg of edible soybean oil are used and added to a mixing tank. The temperature is kept below 35° C., and the mixture is slowly and uniformly stirred for 20-40 minutes. Finally, filtering and canning are performed to obtain 1000 kg of edible blended vegetable oil. Parts of the blended oil obtained in the present invention are processed through a silica gel column to obtain a blended oil sample (−);

(20) Parts of the blended oil obtained by the present invention are additionally added with polyphenols and β-sitosterol to make the content exceed the limited range referred to in the present invention, thereby obtaining a blended oil sample (+).

(21) The percentage of main fatty acids and the content of trace elements in different edible vegetable oils are shown in Table 1-1.

(22) TABLE-US-00001 TABLE 1-1 Percentage of main fatty acids and the content of trace elements in different edible vegetable oils (mg/kg) Rice Tea Olive Coconut Linseed Soybean Blending Blending Blending Lard bran oil tree oil oil oil oil oil oil oil (−) oil (+) Contents of C18:1 44.1 40.7 63.5 80.7 5.4 16.5 22.9 33.7 33.7 33.7 main fatty C18:2 14.6 38.9 18.0 4.3 0.8 16.0 55.5 21.8 21.8 21.8 acids (%) C18:3 1.4 1.6 1.2 0.6 ND 60.3 6.0 28.2 28.2 28.2 C12:0 ND ND ND ND 49.5 ND ND 2.5 2.5 2.5 C14:0 1.01 0.17 ND ND 20.9 ND ND 1.1 1.1 1.1 Contents of Polyphenols ND 15.5 24.3 325.6 8.5 12.5 10.3 45.8 3.6 432.6 trace elements β-sitosterol 0 3959.2 903.9 984.0 544.4 544.2 958.8 1195.8 153.3 2313.1 (mg/kg) Campesterol 0 2887.2 224.7 50.9 102.2 102.2 405.5 563.5 98.5 563.5 Stigmasterol 0 1313.5 425.5 9.6 161.4 161.4 321.9 374.7 25.4 374.7 Parkerol 0 0 370.9 157.4 0 0 0 71.3 34.2 71.3 Squalene 0 107.2 193.9 2729.3 0 103.7 0 369.9 57.9 369.9 γ-tocotrienol 4.25 380.6 54.3 0 5.4 1.1 0 66 16.7 66 ND stands for not detected.

(23) The effects of different edible vegetable oils on the lipid levels in HepG2 cells are shown in Table 1-2, in which lard was used as a control group.

(24) TABLE-US-00002 TABLE 1-2 Effects of different edible vegetable oils on lipid levels in HepG2 cells Rice Tea Olive Coconut Linseed Soybean Blending Blending Blending Lard bran oil tree oil oil oil oil oil oil oil (−) oil (+) Contents of 0.82 0.55 0.41 0.49 0.56 0.5  0.78 0.36 0.69 0.44 triglycerides (mmol/gpro) Contents of 0.80 0.33 0.11 0.18 0.16 0.17 0.62 0.04 0.35 0.20 total cholesterol (mmol/gpro) Contents of 0.16 0.23 0.20 0.24 0.25 0.17 0.17 0.32 0.18 0.25 HDL- cholesterol (mmol/gpro) Contents of 0.37 0.20 0.15 0.21 0.12 0.15 0.18 0.09 0.26 0.18 LDL- cholesterol (mmol/gpro)

(25) From the above table, other vegetable oils have a certain reduction in triglycerides, total cholesterol and low-density lipoprotein compared with lard, while having an increase content of high-density lipoprotein. However, a blended oil has a better effect on reducing blood lipids and cholesterol. The effects of the blended oil (−) and blended oil (+) beyond the limitation of the present invention are reduced.

Example 2

(26) 150 kg of edible rice bran oil, 200 kg of edible tea tree oil, 50 kg of edible olive oil, 50 kg of edible coconut oil, 400 kg of edible linseed oil and 150 kg of edible soybean oil are used and added to a mixing tank. The temperature is kept below 35° C., and the mixture is slowly and uniformly stirred for 20-40 minutes. Finally, filtering and canning are performed to obtain the edible blended vegetable oil.

(27) Parts of the blended oil obtained in the present invention are processed through a silica gel column to obtain a blended oil sample (−); parts of the blended oil obtained by the present invention are additionally added with stigmasterol or campesterol to make the content exceed the limited range referred to in the present invention, thereby obtaining a blended oil sample (+).

(28) The percentage of main fatty acids and the content of trace elements in different edible vegetable oils are shown in Table 2-1.

(29) TABLE-US-00003 TABLE 2-1 Percentage of main fatty acids and the content of trace elements in different edible vegetable oils (mg/kg) Rice Tea Olive Coconut Linseed Soybean Blending Blending Blending Lard bran oil tree oil oil oil oil oil oil oil (−) oil (+) Contents of C18:1 44.1 40.7 63.5 80.7 5.4 16.5 22.9 33.1 33.1 33.1 main fatty C18:2 14.6 38.9 18.0 4.3 0.8 16.0 55.5 24.4 24.4 24.4 acids (%) C18:3 1.4 1.6 1.2 0.6 ND 60.3 6.0 25.5 25.5 25.5 C12:0 ND ND ND ND 49.5 ND ND 2.5 2.5 2.5 C14:0 1.01 0.17 ND ND 20.9 ND ND 1.0 1.0 1.1 Contents of Polyphenols ND 15.5 24.3 325.6 8.5 12.5 10.3 30.6 2.4 30.6 trace elements β-sitosterol 0 3959.2 903.9 984.0 544.4 544.2 958.8 1212.6 162.3 1212.6 (mg/kg) Campesterol 0 2887.2 224.7 50.9 102.2 102.2 405.5 587.4 101.4 1894.2 Stigmasterol 0 1313.5 425.5 9.6 161.4 161.4 321.9 403.5 23.1 1324.1 Parkerol 0 0 370.9 157.4 0 0 0 82.1 18.2 82.1 Squalene 0 107.2 193.9 2729.3 0 103.7 0 237.9 45.1 237.9 γ-tocotrienol 4.25 380.6 54.3 0 5.4 1.1 0 68.7 13.2 68.7 ND stands for not detected.

(30) The effects of different edible vegetable oils on the lipid levels in HepG2 cells are shown in Table 2-2, in which lard was used as a control group.

(31) TABLE-US-00004 TABLE 2-2 Effects of different edible vegetable oils on lipid levels in HepG2 cells Rice Tea Olive Coconut Linseed Soybean Blending Blending Blending Lard bran oil tree oil oil oil oil oil oil oil (−) oil (+) Contents of 0.82 0.55 0.41 0.49 0.56 0.5  0.78 0.31 0.71 0.38 triglycerides (mmol/gpro) Contents of 0.80 0.33 0.11 0.18 0.16 0.17 0.62 0.05 0.38 0.13 total cholesterol (mmol/gpro) Contents of 0.16 0.23 0.20 0.24 0.25 0.17 0.17 0.36 0.19 0.28 HDL- cholesterol (mmol/gpro) Contents of 0.37 0.20 0.15 0.21 0.12 0.15 0.18 0.08 0.22 0.12 LDL- cholesterol (mmol/gpro)

(32) From the above table, other vegetable oils have a certain reduction in triglycerides, total cholesterol and low-density lipoprotein compared with lard, while having an increase content of high-density lipoprotein. However, a blended oil has a better effect on reducing blood lipids and cholesterol. The effects of the blended oil (−) and blended oil (+) beyond the limitation of the present invention are reduced.

Example 3

(33) 100 kg of edible rice bran oil, 100 kg of edible tea tree oil, 100 kg of edible olive oil, 100 kg of edible coconut oil, 350 kg of edible linseed oil and 250 kg of edible soybean oil are used and added to a mixing tank. The temperature is kept below 35° C., and the mixture is slowly and uniformly stirred for 20-40 minutes. Finally, filtering and canning are performed to obtain the edible blended vegetable oil. Parts of the blended oil obtained in the present invention are processed through a silica gel column to obtain a blended oil sample (−);

(34) Parts of the blended oil obtained by the present invention are additionally added with campesterol or β-sitosterol to make the content exceed the limited range referred to in the present invention, thereby obtaining a blended oil sample (+).

(35) The percentage of main fatty acids and the content of trace elements in different edible vegetable oils are shown in Table 3-1.

(36) TABLE-US-00005 TABLE 3-1 Percentage of main fatty acids and the content of trace elements in different edible vegetable oils (mg/kg) Rice Tea Olive Coconut Linseed Soybean Blending Blending Blending Lard bran oil tree oil oil oil oil oil oil oil (−) oil (+) Contents of C18:1 44.1 40.7 63.5 80.7 5.4 16.5 22.9 30.5 30.5 30.5 main fatty C18:2 14.6 38.9 18.0 4.3 0.8 16.0 55.5 25.7 25.7 25.7 acids (%) C18:3 1.4 1.6 1.2 0.6 ND 60.3 6.0 22.9 22.9 22.9 C12:0 ND ND ND ND 49.5 ND ND 4.9 4.9 4.9 C14:0 1.01 0.17 ND ND 20.9 ND ND 2.1 2.1 2.1 Contents of Polyphenols ND 15.5 24.3 325.6 8.5 12.8 10.3 44.7 0.9 44.7 trace elements β-sitosterol 0 3959.2 903.9 984.0 544.4 544.2 998.8 1069.3 56.7 3569.2 (mg/kg) Campesterol 0 2887.2 224.7 50.9 102.0 102.2 405.5 463.6 13.8 2876.4 Stigmasterol 0 1313.5 425.5 9.6 161.4 161.4 321.9 327.9 22.1 327.9 Parkerol 0 0 370.9 157.4 0 0 0 52.8 1.4 52.8 Squalene 0 107.2 193.9 2729.3 0 103.7 0 349.7 32.1 349.7 γ-tocotrienol 4.25 380.6 54.3 0 5.4 1.1 0 44.4 4.6 44.4 ND stands for not detected.

(37) The effects of different edible vegetable oils on the lipid levels in HepG2 cells are shown in Table 3-2, in which lard was used as a control group.

(38) TABLE-US-00006 TABLE 3-2 Effects of different edible vegetable oils on lipid levels in HepG2 cells Rice Tea Olive Coconut Linseed Soybean Blending Blending Blending Lard bran oil tree oil oil oil oil oil oil oil (−) oil (+) Contents of 0.82 0.55 0.41 0.49 0.56 0.5  0.78 0.26 0.89 0.22 triglycerides (mmol/gpro) Contents of 0.80 0.33 0.11 0.18 0.16 0.17 0.62 0.06 0.81 0.11 total cholesterol (mmol/gpro) Contents of 0.16 0.23 0.20 0.24 0.25 0.17 0.17 0.35 0.18 0.25 HIDL- cholesterol (mmol/gpro) Contents of 0.37 0.20 0.15 0.21 0.12 0.15 0.18 0.09 0.29 0.14 LDL- cholesterol (mmol/gpro)

(39) From the above table, other vegetable oils have a certain reduction in triglycerides, total cholesterol and low-density lipoprotein compared with lard, while having an increase content of high-density lipoprotein. However, a blended oil has a better effect on reducing blood lipids and cholesterol. The effects of the blended oil (−) and blended oil (+) beyond the limitation of the present invention are reduced.

Example 4

(40) 200 kg of edible rice bran oil, 150 kg of edible tea tree oil, 250 kg of edible olive oil, 100 kg of edible coconut oil, 200 kg of edible linseed oil and 100 kg of edible soybean oil are used and added to a mixing tank. The temperature is kept below 35° C., and the mixture is slowly and uniformly stirred for 20-40 minutes. Finally, filtering and canning are performed to obtain the edible blended vegetable oil.

(41) Parts of the blended oil obtained in the present invention are processed through a silica gel column to obtain a blended oil sample (−); parts of the blended oil obtained by the present invention are additionally added with polyphenols, campesterol or stigmasterol to make the content exceed the limited range referred to in the present invention, thereby obtaining a blended oil sample (+).

(42) The percentage of main fatty acids and the content of trace elements in different edible vegetable oils are shown in Table 4-1.

(43) TABLE-US-00007 TABLE 4-1 Percentage of main fatty acids and the content of trace elements in different edible vegetable oils (mg/kg) Rice Tea Olive Coconut Linseed Soybean Blending Blending Blending Lard bran oil tree oil oil oil oil oil oil oil (−) oil (+) Contents of C18:1 44.1 40.7 63.5 80.7 5.4 16.5 22.9 43.9 43.9 43.9 main fatty C18:2 14.6 38.9 18.0 4.3 0.8 16.0 55.5 20.4 20.4 20.4 acids (%) C18:3 1.4 1.6 1.2 0.6 ND 60.3 6.0 13.3 13.3 13.3 C12:0 ND ND ND ND 49.5 ND ND 4.9 4.9 4.9 C14:0 1.01 0.17 ND ND 20.9 ND ND 2.1 2.1 2.1 Contents of Polyphenols ND 15.5 24.3 325.6 8.5 12.5 10.3 92.9 3.5 564.9 trace elements β-sitosterol 0 3959.2 903.9 984.0 544.4 544.2 958.8 1432.6 99.8 1432.6 (mg/kg) Campesterol 0 2887.2 224.7 50.9 102.2 102.2 405.5 695.1 25.8 4687.8 Stigmasterol 0 1313.5 425.5 9.6 161.4 161.4 321.9 409.6 14.9 3537.2 Parkerol 0 0 370.9 157.4 0 0 0 95.0 3.8 95.0 Squalene 0 107.2 193.9 2729.3 0 103.7 0 763.9 38.9 763.9 γ-tocotrienol 4.25 380.6 54.3 0 5.4 1.1 0 85.03 13.2 85.03 ND stands for not detected.

(44) The effects of different edible vegetable oils on the lipid levels in HepG2 cells are shown in Table 4-2, in which lard was used as a control group.

(45) TABLE-US-00008 TABLE 4-2 Effects of different edible vegetable oils on lipid levels in HepG2 cells Rice Tea Olive Coconut Linseed Soybean Blending Blending Blending Lard bran oil tree oil oil oil oil oil oil oil (−) oil (+) Contents of 0.82 0.55 0.41 0.49 0.56 0.5  0.78 0.26 0.77 0.34 triglycerides (mmol/gpro) Contents of 0.80 0.33 0.11 0.18 0.16 0.17 0.62 0.02 0.85 0.09 total cholesterol (mmol/gpro) Contents of 0.16 0.23 0.20 0.24 0.25 0.17 0.17 0.42 0.12 0.35 HIDL- cholesterol (mmol/gpro) Contents of 0.37 0.20 0.15 0.21 0.12 0.15 0.18 0.05 0.32 0.11 LDL- cholesterol (mmol/gpro)

(46) From the above table, other vegetable oils have a certain reduction in triglycerides, total cholesterol and low-density lipoprotein compared with lard, while having an increase content of high-density lipoprotein. However, a blended oil has a better effect on reducing blood lipids and cholesterol. The effects of the blended oil (−) and blended oil (+) beyond the limitation of the present invention are reduced.

(47) The present invention provides an edible blended vegetable oil, which can achieve the effect of reducing blood lipids and cholesterol through a synergistic effect within the trace elements and a reasonable ratio within fatty acids. It is suitable for people with different health needs and has a broad market prospect and application value.

(48) Though reference is made to preferred examples for detailed illustration of the present invention and non-limiting thereto, a skilled person in the art should understand that the technical solutions provided by the present invention can be changed or replaced by equivalents without departing from the spirit and scope of the technical solutions described herein, which should fall within the scope of the appended claims.