12】报告题目：新时代药食同源功能性养生食品的创新探究

                               第二届食药物质健康中国国际高峰论坛

                    暨"菩惠宁"癌瘤非药物干预产品功效认证新闻发布会

                          上海天末健康管理集团有限公司 董事长 王凤

摘    要：消费群体迭代与现代科技赋能 药食同源功能性食品

关键词：药食同源 理论创新 原料研发 技术赋能

简   述：“健康中国 2030”战略深化，叠加《药食同源物品目录》持续扩容，为产业发展提供政策支撑。国

民健康意识增强，慢性病高发、亚健康常态化、老龄化加剧，“预防为先、食疗养生”的刚性需求。年轻

白领成为消费主力，传统养生“味苦、低效、不便”的痛点倒逼产业创新，推动药食同源从“传统食补”

向“现代功能食品”跨越。

系   论：药食同源：源自《黄帝内经》，指兼具食用价值与药用功效的天然物质，如枸杞、黄芪、山药、酸枣 仁等，符合“药以祛之，食以随之”的中医理念。功能性养生食品：以药食同源物质为核心原料，经科学 配伍与工艺加工，具有调节机体功能、改善亚健康、辅助健康管理作用，且安全无毒、可长期食用的食品，区别于药品与普通食品。

1、创新核心逻辑以传统中医药理论为根、现代科技为翼、消费需求为导向、安全合规为底线，实现“古方

新用、科技赋能、功效精准、体验升级”，破解同质化、功效模糊、口感差、依从性低等行业痛点。

2、新时代药食同源功能性养生食品的创新基础

2.1 中医药食智慧的传承与创新、药食同源理论核心为阴阳平衡、辨证施食、性味配伍，强调“天人合一、

药食同功”。新时代创新并非脱离传统，而是古籍方剂现代化转化，为精准化产品研发提供理论支撑。

2.2 消费基础：需求升级与群体迭代需求精准化：从“全民养生”转向细分痛点定制，聚焦熬夜护肝、女性 气血、中老年抗衰、儿童脾胃、肠胃调理、血糖管理等刚需场景。

2.3 群体年轻化：Z 世代偏好“好吃、便携、高颜值、轻负担”，拒绝传统膏方、汤剂的繁琐与苦涩。

2.4 认知科学化：消费者从“跟风购买”转向功效实证优先，80%消费者优先选择有科学研究、临床数据支

持的产品。

3、现代技术赋能产业升级

3.1 超临界 CO₂萃取、低温破壁、膜分离、微胶囊包埋等技术，提升活性成分保留率（达 40%以上）与生

物利用度（≥90%），解决传统提取效率低、成分易流失问题。

3.2 研发技术：AI 配方设计、基因测序、代谢组学、类器官模型，解析作用靶点、明确功效机制，打破“成

分不清、机理不明”的瓶颈。

3.3 溯源与质控：物联网+区块链实现原料全程溯源，确保道地性与安全性；高效液相色谱、指纹图谱技术

保障产品质量稳定。

4、新时代药食同源功能性养生食品的核心创新路径

4.1 原料创新：目录扩容+新贵挖掘+道地标准化

4.2 新原料开发：紧跟药食同源目录扩容趋势，优先布局抢占先发优势。

4.3 打造地域特色原料 IP（如宁夏枸杞、云南铁皮石斛）。

5、配方创新，传统配伍+现代协同+精准定制

6、 AI 驱动精准定制：构建体质-痛点-配方数据库。

总   结：提升运用科学研究、80%以上药食同源成分作用靶点不清、协同机制模糊，缺乏高质量临床数据支

撑，严控原料质量标准、有效成分含量标准、生产工艺规范统一，杜绝原材料产品质量参差不齐。提升企

业研发占比<15%，开创药食同源功能性养生食品新时代。

12】Report topic:Innovative exploration of functional health food of the same origin of medicinal food in the new era

The 2nd China International Summit Forum on Food and Drug Quality Health

Press conference on efficacy certification of "Puhuining" cancer tumour non-drug intervention products

Shanghai Tianmo Health Management Group Co., Ltd. Chairman

Feng Wang

Abstract：Consumer group iteration and modern technology empowerment

Functional food of the same origin of

medicinal food

Keyword：The same origin of medicine and food Theoretical innovation Research and development of raw

materials Technology Empowerment

Brief description：The strategy of "Healthy China 2030" has been deepened, and the "Catalogue of Medicine and Food

of the Same Origin" has been continuously expanded to provide policy support for industrial development. With the

enhancement of national health awareness, the high incidence of chronic diseases, the normalisation of sub-health, and

the intensification of ageing, the rigid demand of "prevention first, diet and convalescence". Young white-collar

workers have become the main force of consumption. The pain points of traditional health care "bitter, inefficient and

inconvenient" force industrial innovation, promoting the same source of medicinal food from "traditional food tonic"

to "modern functional food".

Tying wheel：The same origin of medicinal food: derived from the "Yellow Emperor's Inner Sutra", which refers to

natural substances with both edible value and medicinal effects, such as wolfberry, astragalus, yam, sour jujube kernels,

etc., which is in line with the traditional Chinese medicine concept of "medicine to get rid of it, eat with it". Functional

health food: a food with medicinal food homology as the core raw material, after scientific matching and processing, it

has the effect of regulating body function, improving sub-health, assisting health management, and is safe, non-toxic

and long-term edible food, which is different from drugs and ordinary food.

1、The core logic of innovation is based on the theory of traditional Chinese medicine, modern science and technology

as the wing, consumer demand as the orientation, and safety compliance as the bottom line, so as to realise "new use

of ancient prescriptions, scientific and technological empowerment, accurate efficacy, and experience upgrading", and

solve the pain points of the industry such as homogenisation, vague efficacy, poor taste, and low compliance.

2、The innovative foundation of functional health food with the same origin of medicinal food in the new era

2.1The inheritance and innovation of the wisdom of traditional Chinese medicine and food, the core of the theory of

the same origin of medicine and food is the balance of yin and yang, the identification of food, and the matching of sex

and taste, emphasising the "unity of heaven and man, medicine and food". Innovation in the new era is not a departure

from tradition, but the modernisation and transformation of ancient prescriptions: for example, the classic recipe"Four Things Soup" is improved into an instant drink, and "Four Gentlemen Soup" is optimised into a

spleen-strengthening meal replacement powder, which retains the core efficacy and adapts to modern constitution. At

the same time, it integrates the constitution identification of traditional Chinese medicine (nine constitutions) to realise

"one person, discrimination and food", and provide theoretical support for the research and development of accurate

products.

2.2Consumption base: demand upgrading and group iteration demand precision: from "national health care" to

subdivision pain point customisation, focussing on staying up late to protect the liver, women's qi and blood,

middle-aged and elderly anti-ageing, children's spleen and stomach, gastrointestinal conditioning, blood sugar

management and other rigid demand scenarios.

2.3Group rejuvenation: Generation Z prefers "delicious, portable, good-looking, light burden", rejecting the hassle and

bitterness of traditional creams and broths, giving rise to gummy candy, tablets, ready-to-drink, snack products (such as

wolfberry gummy candy, ginseng chocolate).

2.4Cognitive science: Consumers shift from "following the trend" to the priority of efficacy and empirical, and 80% of

consumers give priority to products supported by scientific research and clinical data.

3、Modern technology empowers industrial upgrading

3.1Supercritical CO2 extraction, low-temperature wall breaking, membrane separation, microcapsule embedding and

other technologies improve the retention rate of active ingredients (more than 40%) and bioavailability (≥90%), and

solve the problems of low traditional extraction efficiency and easy loss of components.

3.2Research and development technology: AI formula design, gene sequencing, metabolomics, organ-like models,

analysing the target of action, clarifying the effect mechanism, and breaking the bottleneck of "unclear composition

and mechanism".

3.3Traceability and quality control: Internet of Things + blockchain realise the whole process of raw materials

traceability to ensure locality and safety; high-performance liquid chromatography and fingerprint atlas technology to

ensure product quality stability.

4、The core innovation path of functional health food with the same origin of medicinal food in the new era

4.1Raw material innovation: catalogue expansion + new noble excavation + local standardisation

4.2Development of new raw materials: keep up with the expansion trend of the catalogue of medicinal food and the

same source, and give priority to the layout to seize the first-mover advantage.

4.3Standardisation of Taoist raw materials: establish Taoist medicinal material planting specifications (GAP), such as

the planting of dendrobium and organic astragalus in the forest, to ensure the stability of the active ingredient content

of raw materials; promote "one source and one standard" to create raw material IP with regional characteristics (such

as Ningsia wolfberry and Yunnan iron dendrobium).

5、Formula innovation, traditional matching + modern collaboration + precise customisation

6、AI-driven precise customisation: build a constitution-pain point-formula database.

Conclusion： Improve the use of scientific research, the target of more than 80% of the homology ingredients of

medicinal food is unclear, the coordination mechanism is vague, and there is a lack of high-quality clinical data support.

Strictly control the quality standards of raw materials, the content standards of active ingredients, and the

standardisation of production processes, and eliminate the uneven quality of raw materials. Increase the proportion of

enterprise research and development by <15%, and create a new era of functional health food of the same origin of

medicinal food.

 编辑：食药物质国际交流栏目组  愚晏

翻译：国际食药物质与健康产业联盟 执行秘书长 孙丽

校对：国际疾病非药物干预科学应用联盟（中国代表处）执行秘书长 吴玲