• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure for obtaining a product S taste modifier for chemotherapy treatments and product obtained. The object of the invention is to obtain a flavoring product that eliminates the metal taste in the mouth of patients undergoing chemotherapy, in order that they can eat and drink as pleasantly as possible during the treatment. For this, the product to be obtained consists of natural aloe vera, arnica valerian, hypericum, mint and dandelion, the process consisting of boiling each of these ingredients and adding them one by one and mixing, in the order described, and leaving an hour of rest between the addition of one ingredient and the next. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2724118A1
    申请号:ES201830198
    申请日:2018-03-01
    公开日:2019-09-06
    发明作者:Martinez De Ubago Manuel Cantero；Camacho Celia Montoya
    申请人:Martinez De Ubago Manuel Cantero；Camacho Celia Montoya；
    IPC主号:
    专利说明:

    [0001]
    [0002]
    [0003]
    [0004] OBJECT OF THE INVENTION
    [0005]
    [0006] The present invention relates to a method for obtaining a product that eliminates the taste of metal in the mouth of patients undergoing chemotherapy, in order that they can eat and drink as pleasantly as possible during the treatment.
    [0007]
    [0008] BACKGROUND OF THE INVENTION
    [0009]
    [0010] Changes in taste are a frequent side effect of chemotherapy. Approximately half of the people who receive chemotherapy experience changes in taste. The changes in taste that chemotherapy produces can materialize in a metallic or chemical taste in your mouth, especially after eating meat or other foods high in protein.
    [0011]
    [0012] Changes in taste can cause loss of appetite, weight loss and aversion to food, and ultimately a strong rejection of specific foods.
    [0013]
    [0014] Obviously this can have a negative impact on the patient's health / recovery.
    [0015]
    [0016] The applicant is unaware of the existence of products based on natural ingredients that effectively eliminate or significantly reduce these aforementioned side effects of chemotherapy.
    [0017] DESCRIPTION OF THE INVENTION
    [0018]
    [0019] The procedure that is recommended resolves in a fully satisfactory manner the problem described above, based on a simple but highly effective solution.
    [0020]
    [0021] For this, the process of the invention starts from the following ingredients, which participate in the final product obtained in the following% by weight:
    [0022]
    [0023] • Natural aloe vera, between 20 and 26%.
    [0024] • Valerian, between 15 and 19%.
    [0025] • Arnica, between 15 and 19%.
    [0026] • Hypericum, between 14 and 18%.
    [0027] • Mint, between 10 and 14%.
    [0028] • Dandelion, between 8 and 12%.
    [0029] • Water, (from the boiling process of the rest of the ingredients), between 4 and 6%.
    [0030]
    [0031] More specifically, the procedure consists in boiling each of these ingredients and adding them one by one and mixing, in the order described, and leaving an hour of rest between the addition of one ingredient and the next.
    [0032]
    [0033] From this mixture, a product is obtained that fights the side effects related to taste in patients of chemotherapy treatments, eliminating the usual taste of metal, in order to allow to enjoy the original taste of food and thus be able to maintain an adequate diet during the treatment and the first weeks after it.
    [0034]
    [0035] EXAMPLE OF PRACTICAL REALIZATION
    [0036]
    [0037] To carry out the process of the invention, the following components were used:
    [0038] • 23 grams of natural aloe vera.
    [0039] • 17 grams of Valerian.
    [0040] • 17 grams of arnica.
    [0041] • 16 grams of hypericum.
    [0042] • 12 grams of mint.
    [0043] • 10 grams of Dandelion.
    [0044]
    [0045] First, the natural aloe vera is boiled and allowed to stand for one hour, after which the boiled valerian is added, mixed and allowed to stand another hour.
    [0046]
    [0047] Once the mixture is settled, the previously boiled arnica is added, mixed and allowed to stand again one hour, after which the boiled hypericum is added, mixed and allowed to stand for one hour.
    [0048]
    [0049] Once the mixture is settled, the previously boiled mint is added, mixed and allowed to stand for one hour.
    [0050]
    [0051] Finally, the dandelion, also previously boiled, is added to the mixture and once mixed, it is left to rest for an hour.
    [0052]
    [0053] The product thus obtained has effects of short duration, of the order of 15-20 minutes, enough time to be able to eat and drink more pleasantly during the treatment.
    权利要求:
    Claims (2)
    [1]
    1a.- Procedure for obtaining a taste modifying product for chemotherapy treatments, characterized in that it defines the following operational phases:
    a) Be part of the following ingredients, properly boiled:
    • Aloe vera natural.
    • Valerian.
    • Arnica.
    • Hypericum.
    • Mint.
    • Dandelion.
    b) Natural aloe vera once boiled, let stand one hour.
    c) To this aloe the valerian is added, mixed and the mixture is allowed to stand for a time of the order of one hour.
    d) Arnica is added to the resulting mixture, mixed and the mixture allowed to stand for a time of the order of one hour.
    e) The hypericum is added to the resulting mixture, mixed and the mixture allowed to stand for a time of the order of one hour.
    f) Mint is added to the resulting mixture, mixed and the mixture allowed to stand for a time of the order of one hour.
    g) Finally, the dandelion is added to the mixture, mixed and the mixture is allowed to stand for a time of the order of one hour.
    [2]
    2nd.- Taste modifying product for chemotherapy treatments, characterized in that it has the following composition in% by weight:
    Natural aloe vera, between 20 and 26%. Valeriana, between 15 and 19%.
    Arnica, between 15 and 19%.
    Hypericum, between 14 and 18%.
    Mint, between 10 and 14%.
    Dandelion, between 8 and 12%.
    Water, between 4 and 6%.
    类似技术:
    公开号 | 公开日 | 专利标题
    CN105053054A|2015-11-18|Quail culture disinfectant
    US20070286908A1|2007-12-13|Salt and soap compositions
    HU229831B1|2014-09-29|Satiety product
    CN102894386A|2013-01-30|Kudzuvine root starch beef sausage
    CN105285773A|2016-02-03|Production method of liquor-preserved crab
    KR101188297B1|2012-10-08|Method for preparing chicken which the smell is deleted and is excellent in health
    CN105166830A|2015-12-23|Functional composition capable of dissolving rapidly, enhancing salty taste and reducing sodium content, and condiment
    ES2724118B2|2020-02-03|PROCEDURE FOR OBTAINING A FLAVOR MODIFYING PRODUCT FOR CHEMOTHERAPY TREATMENTS AND PRODUCT OBTAINED
    KR940004884B1|1994-06-04|Ion water for production of foods and beverages
    CN105192659A|2015-12-30|Seasoning for fresh salmon eating and manufacturing method thereof
    KR20200034099A|2020-03-31|Beef Bone Soup manufacturing methods to remove the smell of the fat of beef leg bones, And the Beef Bone Soup
    ES2621480T3|2017-07-04|Brine and method for manufacturing it
    Ullman1957|Cleopatra's Pearls
    KR20150062517A|2015-06-08|Dumpling Using Duck's Meat And Preparation Method thereof
    KR20160132341A|2016-11-18|Method for manufacturing soy crab
    KR101993424B1|2019-06-26|Making Method of Eel Extract by Boiling and Retort Food made thereby
    KR101913096B1|2018-10-30|Manufacturing method of hae-sin-tang comprising black garlic extract
    CN104856093A|2015-08-26|A manufacturing method of fragrant and hot duck eggs
    CN108618113A|2018-10-09|A kind of processing method for steaming thick chilli sauce
    CN103829136B|2016-03-02|Xinhui tangerine peel pyramid-shaped dumpling and preparation method thereof
    KR20170117828A|2017-10-24|A process for the preparation of a clear chicken boiled with rice containing king crab and the clear chicken boiled with rice containing mitten crab prepared therefrom
    CN109640701A|2019-04-16|Enhance the yeast extract of strong sense and cream sense
    CN107041506A|2017-08-15|A kind of preparation method of pork rice
    KR100408780B1|2003-12-06|Seasoned steamed Alaska pollack composite and its recipe with chinese medicine mode
    CN105685665A|2016-06-22|Refrigerating marinating method of raw beef and Huobianzi beef produced by the method
    同族专利:
    公开号 | 公开日
    ES2724118B2|2020-02-03|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US20050158411A1|2000-04-03|2005-07-21|Vail William B.Iii|Methods and apparatus to prevent, treat, and cure the symptoms of nauea caused by chemotherapy treatments of human cancers|
    法律状态:
    2019-09-06| BA2A| Patent application published|Ref document number: 2724118 Country of ref document: ES Kind code of ref document: A1 Effective date: 20190906 |
    2020-02-03| FG2A| Definitive protection|Ref document number: 2724118 Country of ref document: ES Kind code of ref document: B2 Effective date: 20200203 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201830198A|ES2724118B2|2018-03-01|2018-03-01|PROCEDURE FOR OBTAINING A FLAVOR MODIFYING PRODUCT FOR CHEMOTHERAPY TREATMENTS AND PRODUCT OBTAINED|ES201830198A| ES2724118B2|2018-03-01|2018-03-01|PROCEDURE FOR OBTAINING A FLAVOR MODIFYING PRODUCT FOR CHEMOTHERAPY TREATMENTS AND PRODUCT OBTAINED|
    [返回顶部]