| 摘要 |
1. A food product effective in the treatment of leprosy, characterized in that it comprises by weight of dry matter : a) from 20 to 45% of proteins, b) from 4 to 10%, by weight of the proteins, of L-tryptophan, of which from 1 to 3% is added free L-tryptophan, by weight of dry matter of the food product, c) from 5 to 35% of lipids and from 5 to 20% of lipids containing fatty acids capable of fixing themselves to the albumin in the blood and d) from 30 to 65% of carbohydrates selected from glucose and glucose precursors which are metabolizable in glucose in the organism. |
