| 主权项 |
1. A food composition for nourishing, maintaining and cultivating stem cells, wherein the stem cells include hematopoietic stem cells, mesenchymal stem cells, endothelial precursor stem cells, neural stem cells, retinal stem cells and cochlear stem cells, the food composition comprising: either grape skin containing resveratrol or polygonum cuspidatum root extract containing resveratrol, wherein the grape skin or the polygonum cuspidatum root extract is present in an amount of about 80 to 150 mg in relation to the whole food composition; pseudo-ginseng extract containing resveratrol, peroxidase proliferation activated receptor (PPARs) activator and panax notoginseng saponin, wherein the pseudo-ginseng extract is present in an amount of about 45 to 90 mg in relation to the whole food composition; cooked polygonum multiflorum thunb extract containing resveratrol, peroxidase proliferation activated receptor (PPARs) activator and blood serum, wherein the cooked polygonum multiflorum thunb extract is present in an amount of about 5 to 20 mg in relation to the whole food composition; salvia miltiorrhiza bunge extract containing resveratrol, peroxidase proliferation activated receptor (PPARs) activator, danshensu, tanshinone and protocatechuic Acid, wherein the salvia miltiorrhiza bunge extract is present in an amount of about 45 to 90 mg in relation to the whole food composition; blueberry extract containing resveratrol, peroxidase proliferation activated receptor (PPARs) activator, anthocyanin, proanthocyanidins, ellagic acid and red sandalwood Qi, wherein the blueberry extract is present in an amount of about 20 to 35 mg in relation to the whole food composition; bitter melon extract containing peroxidase proliferation activated receptor (PPARs) activator and triterpenoids, wherein the bitter melon extract is present in an amount of about 5 to 20 mg in relation to the whole food composition; soybean extract containing peroxidase proliferation activated receptor (PPARs) activator, wherein the soybean extract is present in an amount of about 5 to 20 mg in relation to the whole food composition; ginseng extract containing peroxidase proliferation activated receptor (PPARs) activator, ginseng saponin and ginseng polysaccharide, wherein the ginseng extract is present in an amount of about 30 to 60 mg in relation to the whole food composition; rhodiola extract containing peroxidase proliferation activated receptor (PPARs) activator, rhodiola polysaccharides and salidroside, wherein the rhodiola extract is present in an amount of about 40 to 80 mg in relation to the whole food composition; yam extract containing peroxidase proliferation activated receptor (PPARs) activator and dioscin, wherein the yam extract is present in an amount of about 5 to 20 mg in relation to the whole food composition; licorice extract containing peroxidase proliferation activated receptor (PPARs) activator and glycyrrhizin, wherein the licorice extract is present in amount of about 5 to 20 mg in relation to the whole food composition; pueraria extracts containing peroxidase proliferation activated receptor (PPARs) activator and puerarin, wherein the pueraria extract is present in an amount of about 35 to 65 mg in relation to the whole food composition; brown algae extract containing peroxidase proliferation activated receptor (PPARs) activator, fucoidan and sodium alginate, wherein the brown algae extract is present in an amount of about 25 to 50 mg in relation to the whole food composition; green algae extract containing peroxidase proliferation activated receptor (PPARs) activator and phycocyanin, wherein the green algae extract is present in an amount of about 25 to 45 mg in relation to the whole food composition; chuanxiong extract containing ligustrazine and sodium ferulate, wherein the chuanxiong extract is present in an amount of about 35 to 70 mg in relation to the whole food composition; green tea extract containing EGCG catechin, wherein the green tea extract is present in an amount of about 20 to 40 mg in relation to the whole food composition; apple extract containing quercetin, wherein the apple extract is present in an amount of about 25 to 45 mg in relation to the whole food composition; leek seed extract containing taurine, wherein the leek seed extract is present in an amount of about 10 to 30 mg in relation to the whole food composition; wolfberry extract containing zeaxanthin and lycium barbarum polysaccharides, wherein the wolfberry extract is present in an amount of about 50 to 95 mg in relation to the whole food composition; pot marigold extract containing lutein, wherein the pot marigold extract is present in an amount of about 20 to 35 mg in relation to the whole food composition; ganoderma lucidum extract containing ganoderma lucidum spores, ganoderma lucidum polysaccharides and amino-adipic acid, wherein the ganoderma lucidum extract is present in an amount of about 20 to 35 mg in relation to the whole food composition; caterpillar fungus extract containing cordyceps polysaccharide, wherein the caterpillar fungus extract is present in an amount of about 10 to 30 mg in relation to the whole food composition; agaricus blazei murill extract containing agaricus blazei polysaccharide, wherein the agaricus blazei murill extract is present in an amount of 5 to 20 mg in relation to the whole food composition; cistanche deserticola extract containing blood serum, wherein the cistanche deserticola extract is present in an amount of about 10 to 30 mg in relation to the whole food composition; mushroom extract containing mushroom polysaccharide, carnosine and amino-adipic acid, wherein the mushroom extract is present in an amount of about 5 to 20 mg in relation to the whole food composition; beer yeast containing yeast beta-1, 3/1, 6 glucan, wherein the beer yeast is present in an amount of about 10 to 40 mg in relation to the whole food composition; flaxseed oil powder containing DHA and alpha lipoic acid, wherein the flaxseed oil powder is present in an amount of about 5 to 40 mg in relation to the whole food composition; and vitamin is present in an amount of about 5 to 10 mg in relation to the whole food composition, wherein the grape skin containing resveratrol or the polygonum cuspidatum root extract containing resveratrol is embedded into hydroxypropyl-β-cyclodextrin to form an inclusion compound. |
