Abstract: The present invention discloses use of a male flower extract of Eucommia ulmoides Oliver in preparation of a food or a medicament for resisting muscle aging, belonging to the technical field of plant extracts. A main active ingredient of the male flower extract of Eucommia ulmoides Oliver is iridoids, and the composition of the iridoids includes aucubin, geniposide, geniposidic acid and asperuloside. The present invention reports for the first time that the male flower extract of Eucommia ulmoides Oliver and the iridoids contained therein have mitophagy activation activity and maintain normal mitochondrial function by effectively stimulating mitophagy. The extract has a relatively strong ability to prevent or alleviate aging-related muscle hypofunction, and has great application prospects in food, pharmaceutical and other fields.

Abstract: A method for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg.

Abstract: A method for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg.