| 摘要 |
1. A process for preparing a dietetic agent having a cholesterol-lowering activity from apple marc, characterized in that dried apple marc after drying is a) extracted with water or diluted aqueous alcohol or with aqueous alcohol containing an acid, b) digested with a physiologically acceptable inorganic or organic acid at a pH value of less than 3, c) neutralized and d) either ground with admixed ascorbic acid when wet, pelletized and dried with hot air below 100 degrees C or dried with hot air below 100 degrees C, ground when dry, mixed with ascorbic acid and agglomerated by renewed addition of water and/or diluted alcohol. |
