| 摘要 |
A method of manufacturing health functional food using Capsosiphon fulvescens, Spirulina and calcium components is provided to produce health functional food having effects of reducing hangover and lowering cholesterol in tablet, capsule or drink form. Health functional food contains 70 to 85% by weight of freeze-dried Capsosiphon fulvescens powder, 5 to 10% by weight of Spirulina, 5 to 10% by weight of calcium components selected from seaweed calcium, calcium carbonate, edible cow bone powder or calcined calcium, 3 to 8% by weight of an excipient selected from lactose or corn starch, 1 to 3% by weight of a lubricating agent and 1 to 3% by weight of coating agent selected from hydroxypropyl cellulose or Povidone.
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