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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
filingDate 2009-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2010-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c3d9a13172dcb157e6ccddbfb369a767
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7766f02ed77d14278c5a38362a11db69
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publicationDate 2010-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2403802-C1
titleOfInvention Dietary and prophylactic food product for hypertansion patients
abstract FIELD: food industry. ^ SUBSTANCE: product is represented by a mixture that is poured water over before consumption; the mixture is prepared from a composition containing dried grains of durum wheat, heat-treated by explosive method, oatmeal, flax seeds, holy thistle, grape-stones, chapped particles of clover herb, raspberry, blueberry and green tea leaves, haw berries, dogrose fruits, red currant berries or leaves and walnut kernels. The components are in the following ratio, g/100 g of the finished dried product: grains of durum wheat - 55.0-57.0, oatmeal - 15.0-17.0, flax seeds - 4.0-4.2, holy thistle - 4.0-4.2, grape-stones - 1.1 -1.7, clover herb -1.0-1.3, raspberry leaves - 1.0-1.3, blueberry leaves - 2.0-2.1, haw berries - 2.0-2.1, dogrose fruits - 4.0-4.2, green tea leaves - 2.0-2.1, red currant berries or leaves - 2.0-2.1, walnut kernels - 2.0-2.1. ^ EFFECT: invention allows to produce a product possessing prophylactic action on the human organism with optimal quantitative and qualitative composition. ^ 1 tbl
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