National Announcement

In June 2016, Cuscuta chinensis was declared as a new food ingredient, and the name of the ingredient declared at that time was “Luzhou Gulin Cuscuta chinensis Powder”. After two and a half years, on January 14, 2020, Cuscuta launched a public consultation.

On June 2, 2020, the National Health Commission issued an announcement on Lactobacillus suis R0052 and other 53 “three new foods”, formally approving Lactobacillus suis R0052, Bifidobacterium infantis R0033, Bifidobacterium bifidum R0071, and Cuscuta vulgaris as new food raw materials and making the following provisions for Cuscuta vulgaris. The following regulations were made for Crocus sativus:

Effects of Catchweed

1、Dissolve alcohol and protect liver

Modern research has confirmed that gallic acid, quercetin and other ingredients contained in Catchweed, which are effective ingredients with anti-hepatitis B virus and hepatoprotective effects, can restore liver function, reduce the damage of alcohol and drugs on the liver, can prevent alcoholic liver, fatty liver, inhibit liver fibrosis, cirrhosis, and hepatitis A, B, chronic hepatitis has a good therapeutic effect. Therefore, long-term consumption of catching yellow grass water can reduce alcoholic liver injury.

2、Antioxidant effect

Flavonoids are the earliest and most found components in Catchweed, mainly flavonols, dihydroflavonoids, chalcones and dihydrochalcones. Among them, the antioxidant system led by quercetin has a significant scavenging effect on free radicals, and the extracts extracted by different solvents and the whole herb showed significant antioxidant activity, and the order of antioxidant activity performance of the extracts extracted by different mediums was 95% ethanol > water > acetone, and the antioxidant capacity was directly proportional to the concentration within a certain concentration range.

3、Bacteriostatic effect

It is pointed out that the extracts of Catchweed extracted by different ways showed different degrees of inhibition on Pseudomonas aeruginosa, Bacillus subtilis, Staphylococcus aureus, Staphylococcus epidermidis and so on.

Application of Catchweed

Since Catchweed has just been listed as a new food ingredient, it is less used in the food industry. The change of the identity of food raw material of CCHF will expand the application scope to a large extent, stimulate the market demand, and strongly promote the structural transformation of CCHF industry.

Because of its role in detoxification and liver protection, it can be used with the current Pueraria Mirifica, mussel polysaccharides, Hinoki snake grape leaves, corn oligopeptides, probiotics, rice bran fatty alkanols, Pueraria Mirifica, Hovenia dulcis raw materials in detoxification of functional food and beverage.