Development and Evaluation of Healthcare Food Based on "State Adjustment" Strategy
10.13422/j.cnki.syfjx.20221102
- VernacularTitle:基于“调态”方略的保健食品开发与评价
- Author:
Yajuan TIAN
1
;
Jie SU
1
;
Yu WANG
1
;
Su GAO
1
;
Guiyuan LYU
1
Author Information
1. School of Pharmacy，Zhejiang Chinese Medical University，Hangzhou 311402，China
- Publication Type:Journal Article
- Keywords:
state adjustment;
traditional Chinese medicine （TCM）;
healthcare food;
development and evaluation
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2022;28(18):192-197
- CountryChina
- Language:Chinese
-
Abstract:
With the acceleration of aging and the changes of people's lifestyle and environment， the incidence of chronic non-communicable diseases （chronic diseases） in China is increasing， which has become a major public health problem. The number of sub-health people is even more and rising. The thought of treating disease before its onset emphasizes taking precautions against disease and preventing change after disease onset， which is one of the core contents of traditional Chinese medicine （TCM） theory. According to the theory of TCM， health as a dynamic balance of yin and yang and diseases can be prevented and treated by maintaining this balance. The "state adjustment" strategy suggests to treat diseases by adjusting the state of exuberance or decline based on recognizing and distinguishing "state"， which has important guiding significance for developing and evaluating the healthcare food produced with Chinese medicinal materials. Healthcare food plays a vital role in health promotion， chronic disease prevention， and quality of life improvement. At present， the healthcare food produced with Chinese medicinal materials in China generally lacks TCM guidance and fails to fully reflect the advantages of TCM. In this study， the development strategy， functional claims， evaluation methods， and existing problems of healthcare food were discussed. Furthermore， with diabetes as an example， the "state adjustment" strategy was introduced into product development and evaluation to provide ideas for promoting the rapid growth of healthcare food with TCM characteristics.
