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WO2024052120A1 - Aliment fonctionnel - Google Patents

Aliment fonctionnel Download PDF

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Publication number
WO2024052120A1
WO2024052120A1 PCT/EP2023/073045 EP2023073045W WO2024052120A1 WO 2024052120 A1 WO2024052120 A1 WO 2024052120A1 EP 2023073045 W EP2023073045 W EP 2023073045W WO 2024052120 A1 WO2024052120 A1 WO 2024052120A1
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WO
WIPO (PCT)
Prior art keywords
carnosine
functional food
extract
food composition
salacia reticulata
Prior art date
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Ceased
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PCT/EP2023/073045
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English (en)
Inventor
Karin BRAUN DE PRAUN
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Individual
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Individual
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Filing date
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Publication of WO2024052120A1 publication Critical patent/WO2024052120A1/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
    • A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/59—Compounds containing 9, 10- seco- cyclopenta[a]hydrophenanthrene ring systems
    • A61K31/593—9,10-Secocholestane derivatives, e.g. cholecalciferol, i.e. vitamin D3
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/37—Celastraceae (Staff-tree or Bittersweet family), e.g. tripterygium or spindletree
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01R—MEASURING ELECTRIC VARIABLES; MEASURING MAGNETIC VARIABLES
    • G01R31/00—Arrangements for testing electric properties; Arrangements for locating electric faults; Arrangements for electrical testing characterised by what is being tested not provided for elsewhere
    • G01R31/36—Arrangements for testing, measuring or monitoring the electrical condition of accumulators or electric batteries, e.g. capacity or state of charge [SoC]
    • G01R31/367—Software therefor, e.g. for battery testing using modelling or look-up tables
    • H02J7/875—
    • H02J7/94—
    • H02J7/96—
    • H02J7/965—

Definitions

  • the present invention relates to a functional food for improving human nutrition and which contributes to human health in a sustainable manner.
  • L-carnosine (0-alanyl-L-histidine, hereinafter referred to as carnosine) is a dipeptide discovered from the skeletal muscles in 1900's, and is present in high concentrations (1-20 mM) in the skeletal muscles of various vertebrates.
  • Carnosine is a water-soluble antioxidant in the living body. Carnosine serves to stabilize the cell membrane by preventing the peroxidization of lipids in the membrane or by eliminating superoxide anions.
  • Carnosine is known not only as an antioxidant but as a neurotransmitter, an enzyme activity modulator, and a chelating agent for metal ions.
  • EP1285654A discloses a composition comprising carnosine, in which said composition comprises carnosine so that the amount of carnosine per ingestion is 0.7 pg/kg to 0.09 mg/kg, and which may take the form of a tablet, a capsule, powders, granules, a drink, bread, biscuit, cake and the like.
  • the composition preferably has an effect of controlling the autonomic nervous system, and more specifically it has an effect of preventing, improving or alleviating disturbances in the autonomic nervous system and disease conditions resulting therefrom.
  • Herbal remedies are also used as a natural variant of food supplements in the form of extracts or crushed product.
  • Salacia species are used for the treatment or alleviation of diabetes and obesity.
  • Salacia is known to improve intestinal flora and is said to be effective against rheumatism, gonorrhea and skin diseases.
  • W02008/142702A describes a synergistic bioactive Ayurvedic/functional food composition for the treatment of diabetes and related disorders.
  • the composition comprises extracts of at least two plants selected from a group consisting of Eugenia, Cinnamomum and Salacia obionga.
  • Medagama et al Medagama Nutrition Journal 2015, 14(21 ):1 -8) provide an overview of the role of Salacia reticulata in the treatment of diabetes and obesity.
  • Ofner et al (Cell Cycle 2013; 12:2, 346-352) describe complementary treatment of obesity and overweight with Salacia reticulata and vitamin D.
  • Narda et al (Skin Pharmacol. Physiol. 2018, 31 :324-331) describe a new face cream containing carnosine that inhibits the formation of AGEs in human skin.
  • the present invention is based on the task of functionalizing a conventional foodstuff by adding an extract of the plant Salacia reticulata / such a way that by consuming this foodstuff the extract can develop its comprehensive effect.
  • the present invention relates to a conventional food product which has been functionalized by adding an extract of the plant Salacia reticulata. By consuming this functionalized foodstuff, the extract of the plant Salacia reticulata contained in the foodstuff can develop its comprehensive effect.
  • Nutrition also has a major influence on skin aging.
  • Skin aging is a complex, chronic process that takes place over several years and involves the interaction of external and intrinsic factors. Mechanisms such as oxidative stress caused by free radicals, inflammatory processes, cellular senescence and epigenetic changes are not mutually exclusive mechanisms that are part of skin aging.
  • Glycosylation the non-enzymatic reaction between proteins and sugars that leads to the formation and subsequent accumulation of advanced glycosylation end products (AGEs)
  • AGEs have been linked to microvascular and macrovascular complications in diabetes.
  • AGEs have been found to be associated with extracellular matrix proteins such as collagen, vimentin, and elastin.
  • AGE-modified collagen and elastin have been reported to have altered biomechanical properties that lead to loss of elasticity and increased stiffness, and thus to changes that promote the appearance of wrinkles.
  • l-carnosine has been associated with protection against glycosylation when taken orally.
  • Carnosine is a highly potent, multifunctional anti-aging protein that occurs 100% naturally in human long-lived cells such as nerve and muscle cells and decreases with age. Carnosine levels decline with age. Muscle levels decline 63% from age 10 to age 70, which may account for the normal age-related decline in muscle mass and function (Stuerenburg HJ et aL, Arch Gerontol Geriatr. 1999. 29: 107-113). Carnosine fights such age-inducing processes as oxidation, glycation, protein cross-linking, mitochondrial dysfunction, telomere shortening, 64 and transition metal accumulation. Therefore carnosine is may delay aging of subjects.
  • Carnosine was discovered at the beginning of the 20th century. Taken as a dietary supplement, carnosine could promote muscle growth and could reduce muscle damage caused by intensive training. [0023] Carnosine restores normal cell cycle control. It keeps human proteins healthy and intact and ensures their timely renewal. Human cells have only a limited ability to divide over the course of life. Human fibroblasts (skin cells from which taut collagen fibers develop) divide 60-80 times when they are young and only 10-20 times when they get older, and may take on strikingly abnormal sizes and shapes in cell cultures (Sadowska-Bartosz I. and Bartosz G, Oxid Med Cell Longev. 2020 Sep 23;2020:6423783).
  • Glycation describes the binding of a protein molecule to glucose, whereupon advanced glycation end products (AGEs) are formed after several steps (Burcham PC, and Kuhan YT. Arch Biochem Biophys, 1997, 340(2):331-7).
  • AGEs advanced glycation end products
  • Carnosine may delay age induced processes such as glycation.
  • Carnosine is considered as the most effective glycation fighter. Glycation alters protein structure and decreases biological activity. Glycated proteins, which accumulate in affected tissue, are reliable markers of disease. Carnosine, which prevents glycation, may also play a role in the disposal of glycated protein (Aldini G. et al. , Biochem Biophys Res Commun. 2002 Nov 15;298(5):699-7062002, Yeargans G.S. and Seidler N.W.
  • Carnosine increases the conversion of dangerous white fat into brown fat. This can reduce overall body fat content.
  • Schaalan et al. suggest that carnosine may induce browning of adipose tissue through irisin stimulation, a phenomenon that could be related to the antioxidant, anti-inflammatory, and anti-obesity effects of carnosine (Schaalan M.F. et al., J Cell Physiol . 2018 Jun;233(6):5044-5057).
  • McFarland G.A. and Holliday R. have shown that a transfer of cells approaching senescence in normal medium to medium supplemented with carnosine rejuvenates the cells (McFarland
  • Carnosine increased myocyte tension via calcium release from the ryanodine receptor calcium release channel in skinned myocardial fibers and increased openstate probability and dwell time of the isolated ryanodine receptor calcium release channel in lipid bilayers.
  • carnosine sensitizes the contractile proteins so calcium.
  • carnosine exhibits anti-glycating and antioxidant activities, both of which are implicated in neuronal and endothelial cell damage during Alzheimer's disease.
  • Carnosine may therefore be a useful therapeutic agent in the treatment of neurologic diseases such as Alzheimer(Preston J.E. et aL, Neurosci Lett. 1998 Feb 13;242(2): 105-8, Aksenova MV, et aL, J Neurosci Res. 1999; 58(2):308-17, Cherny RA, et aL, J Biol Chem . 1999;274:23223-8).
  • Atherosclerosis a chronic inflammatory disorder of medium and large arteries and an underlying cause of cardiovascular disease (CVD), is responsible for a third of all global deaths.
  • Carnosine may represent a promising agent in the prevention and treatment of atherosclerosis (Moss J.W.E. et aL, Biochim Biophys Acta Mol Basis Dis. 2018 May; 1864(5 Pt A): 1562-1572).
  • a drug that could slow or reverse AGEs accumulation would thus benefit people with a wide range of diseases and conditions. It could potentially alleviate or even cure problems as wide-ranging as the rise in blood pressure with age, the kidney, nerve and eye complications of diabetes, and several forms of heart failure.
  • the therapeutic potential of carnosine has already been demonstrated in diabetics with kidney problems (Sourris K.C. et al, Am J Nephrol (2009) 30 (4): 323-335). Janssen B. et al. describe that carnosine exerts a protective effect against the adverse effects of high glucose levels on renal cells (Janssen B. et aL, Diabetes (2005) Aug;54(8):2320- 7).
  • carnosine may be the most effective natural glycation inhibitor.
  • Another protein change results from oxidation/oxidative stress by free radicals. Carnosine is far superior to the previous antioxidants such as vitamins C and E, or selenium. These have not been proven as effective as previously assumed. Carnosine is not only effective in prevention, but also acts actively after free radicals have been formed. The formation of dangerous secondary products that play a role in atherosclerosis, joint inflammation, cataracts, etc. and general aging may be prevented or reduced by carnosine (Schmidt AM et aL, Circ Res 1999; 84(5):489-97).
  • a functional food which allows "enjoyment without regrets".
  • the intake of the functional food may improve health and possible save on prescription of medicines.
  • the present invention relates to a highly potent, water-soluble anti-AGE active ingredient in food for general consumption, as a so-called functional food or luxury food ("enjoyment without regrets") such as alcohol- free spirits, confectionery, snacks or fruit/vegetable products.
  • the functional food may be ideal for healthy people who want to age youthfully, but also as an auxiliary food for people suffering from obesity, diabetes or other chronic diseases.
  • the functional food may comprise a Salacia reticulata extract.
  • the genus Salacia consists of about 120 species, such as Salacia reticulata, Salacia oblonga, Salacia chinensis or Salacia prinoides, and is widely distributed in Sri Lanka, India, China, Vietnam, Indonesia and other Asian countries.
  • Salacia reticulata improves glucose metabolism, mainly by inhibiting alpha-glucosidase, thereby delaying the cleavage of poly- and oligosaccharides in the small intestine into easily absorbed monosaccharides and consequently their absorption. Extracts of Salacia reticulata thus attenuate postprandial hyperglycemia and hypersinsulinemia (Medagama AB, 2015).
  • Salacia also improves insulin resistance by suppressing pancreatic lipase activity, which is a crucial enzyme in the pancreas for the digestion of dietary fat. Extracts of Salacia reticulata ihus attenuate postprandial hyperlipidemia. Further studies have shown increased secretion of adiponectin, which further improves insulin resistance (Medagama AB, 2015).
  • Carnosine is a dipeptide synthesized in the body from p-alanine and L- histidine. It is found in high concentrations in the brain, muscle, and gastrointestinal tissues of humans and is present in all vertebrates. Carnosine has a number of beneficial antioxidant properties. For example, carnosine scavenges reactive oxygen species (ROS) as well as alpha-beta unsaturated aldehydes created by peroxidation of fatty acid cell membranes during oxidative stress. Carnosine can oppose glycation, and it can chelate divalent metal ions. Carnosine alleviates diabetic nephropathy by protecting podocyte and mesangial cells, and can slow down aging.
  • ROS reactive oxygen species
  • Carnosine can oppose glycation, and it can chelate divalent metal ions.
  • Carnosine alleviates diabetic nephropathy by protecting podocyte and mesangial cells, and can slow down aging.
  • amino acid beta-alanine is particularly interesting as a dietary supplement for athletes because it increases muscle carnosine, and improves effectiveness of exercise and stimulation and contraction in muscles.
  • Carnosine is widely used among athletes in the form of supplements, but rarely in the population of cardiovascular or diabetic patients. Much less is known, if any, about its potential use in enriched food.
  • carnosine As an anti-AGE active ingredient, carnosine increases and tightens the elasticity of the skin. Carnosine is able to significantly reduce the external signs of aging by extending the lifespan (in cell cultures up to 300%, equivalent to 413 days) and by rejuvenating old, senescent cells. As an antioxidant, it leads to slow aging due to its pronounced cell protection and thus has a cell rejuvenating effect without the risk of side effects.
  • carnosine is able to prevent intramuscular hyperacidity by reducing the accumulation of lactate, regulate the energy metabolism of muscles and thus improve physical performance. This in turn has positive effects on the overall physical fitness which is reflected in higher vital energy, vitality and an improvement in the overall health of the person.
  • anti-inflammatory and anti-aggregation properties expand the therapeutic range of carnosine. This therapeutic potential has already seen initial success in the treatment of type 2 diabetes mellitus, Alzheimer's disease and cardiovascular disease.
  • plant extract refers to a substance obtained from plant material.
  • Plant extracts may be prepared by treating any plant material with a suitable extractant to provide an extract containing at least some components of the plant material from the plant material in aqueous solution or suspension.
  • the plant material treated with an extractant to provide a plant extract may be any part of or derived from a plant, for example, the bark, roots, leaves, flowers, seeds or fruits of the plant.
  • plant extracts are well known to the skilled person.
  • the plant extracts may be obtained by decoction, digestion, percolation, soxlethtation, maceration, or any other suitable extraction method.
  • the plant components extracted from the plant material will be at least partially soluble or suspendable in an extractant, preferably an organic solvent or water.
  • an extractant preferably an organic solvent or water.
  • the insoluble plant material may remain in the extractant, or the insoluble plant material may be separated from the extractant.
  • the insoluble plant material may be separated from the extractant by any suitable method, for example, decantation, filtration, or centrifugation.
  • the insoluble plant material is separated from the extractant, and the plant extract contains no insoluble components.
  • the plant extract is in aqueous solution or in a form where the extractant has been sufficiently removed to provide a dry or non-aqueous extract.
  • the plant extract Salacia reticulata is obtained from the roots and/or stem bark of a plant of the genus Salacia reticulata.
  • the Salacia reticulata extract is directly processed or incorporated into a food product to thereby provide a functional food.
  • Other active ingredients can be added to the functional food, such as cinnamon, vitamins and the like.
  • the present invention relates to food products made by combining various dairy (substitute), chocolate, sugar, dough, cereal, meat, and fish-based products, as well as fruits and vegetables.
  • Functional foods may also include beverages.
  • the functional foods may contain other ingredients such as flavors, sweeteners, flow regulators, and anti-caking agents.
  • functional foods are selected from the group consisting of yogurts, yogurt substitutes, dips, spreads, pastes, snacks, ice cream, candies, cookies, cakes, cereal bars, fruit bars, smoothies, and the like.
  • the term "snacks”, as used herein, is understood to mean food products produced as a composition of various processed and unprocessed foods/products. Such snacks can be produced by conventional processes known to the skilled person.
  • the functional food according to the invention is suitable as a food of general consumption by a healthy person, or as a food for consumption by a person suffering from diabetes, overweight and/or obesity.
  • the functional food may comprise 0.1 mg to 10 g of carnosine per 100 g of the food.
  • the functional food may comprise about 0.1 , 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, or 10.0 g carnosine per 100 g of the food.
  • the daily intake of carnosine may be about 0.5 to 20 g per day.
  • the daily intake of carnosine may be about 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 11.0, 12.0, 13.0, 14.0, 15.0, 16.0, 17.0, 18.0, 19.0, or 20 g per day.
  • the functional food may comprise 0.01 mg to 10 g Salacia reticulata extract of the food.
  • the functional food may comprise about 0.01 , 0.05, 0.1 , 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, or 10.0 g Salacia reticulata per 100 g of the food.
  • the daily intake of Salacia reticulata extract may be about 0.01 to 20 g per day.
  • the daily intake of Salacia reticulata extract may be about 0.01 , 0.05, 0.1 , 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, or 10.0 g, 11.0, 12.0, 13.0, 14.0, 15.0, 16.0, 17.0, 18.0, 19.0, or 20 g per day.
  • the technical effect related to the use of carnosine and of an extract of Salacia reticulata in the production of a functional food composition relies in the improvement of the energy level of a subject as well as improving health and well-being of a subject in need thereof.
  • the functional food according to the invention may allow the consumption of fast food or sweets without regret. Due to the supplementation of the fast food or sweets with carnosine and an extract of Salacia reticulata, the ingestion of these may not lead and/or even prevent with fast food and sweets associated negative effects to the consumer.
  • Preparation comprising: 50 g orange juice, 30 g carrot juice, 5 g lemon juice, 1 - 1.9 g chia seeds, 12 g sweetener, 0.9 g ascorbic acid and 0.1 - 1 g Salacia reticulata extract.
  • Preparation comprising: 50 g orange juice, 30 g carrot juice, 5 g lemon juice, 1 -1.9 g chia seeds, 12 g sweetener, 0.9 g ascorbic acid and 0.1 - 1 g Salacia reticulata extract.
  • Preparation comprising: 50 g orange juice, 30 g carrot juice, 0 -4.9 g lemon juice, 2 g chia seeds, 12 g sweetener, 0.9 g ascorbic acid, 0.1 - 1 g Salacia reticulata extract and 0.1 mg to 5 g carnosine.
  • Preparation comprising potatoes, sunflower oil, flavoring, table salt, yeast extract, paprika powder, sugar, onion powder, garlic powder, paprika extract, smoke flavoring, spice extracts, 0.1 to 1 wt.% Salacia reticulata extract and 0.1 to 5 wt.% carnosine.
  • Example 7 Fruit juice products
  • Examples of fruit juice products according to the invention are juices derived from citrus fruit like orange and grapefruit, tropical fruits, banana, peach, peer, strawberry or berry in which the wine extract and grape juice extract and optionally berry extract are dissolved or suspended.
  • 0.1 to 5 wt.% carnosine and optionally 0.1 to 1 wt.% Salacia reticulata extract are added.
  • the average serving size for the fruit juice products is 250 ml.
  • dairy products according to the invention are milk, dairy spreads, cream cheese, milk type drinks and yoghurt, wherein the wine extract and grape juice extract and optionally berry extract are dissolved or suspended.
  • wine extract and grape juice extract and optionally berry extract are dissolved or suspended.
  • flavor or other additives may be added.
  • composition for a yogurt type product is about 50 to 80 wt.% water, 0.1 to 15 wt.% hydrolyzed casein solids, 0 to 15 wt.% whey powder, 0 to 15 wt.% sugar (e.g. sucrose), 0.01 to 1 wt.% yogurt culture, 0 to 20 wt.% fruit, 0.05 to 5 wt.% vitamins and minerals, 0 to 2 wt.% flavor, 0 to 5 wt.% stabilizer (thickener or gelling agent).
  • the yogurt type product comprises 0.1 to 5 wt.% carnosine and optionally 0.1 to 1 wt.% Salacia reticulata extract.
  • An average serving size for a yogurt type product could be from 50 to 250 g, generally from 80 to 200 g.
  • frozen confectionery product includes milk containing frozen confections such as ice-cream, frozen yoghurt, sherbet, sorbet, ice milk and frozen custard, water-ices, granitas and frozen fruit purees.
  • the level of solids in the frozen confection e.g. sugar, fat, flavoring etc
  • the level of solids in the frozen confection is more than 3 wt.%, more preferred from 10 to 70 wt.%, for example 40 to 70 wt.%.
  • the frozen confectionery product comprises 0.1 to 5 wt.% carnosine and optionally 0.1 to 1 wt.% Salacia reticulata extract.
  • Ice cream will typically comprise 0 to 20 wt.% of fat, 0.1 to 5 wt.% wine extract, 0.1 to 5 wt.% grape-juice, sweeteners, 0 to 10 wt.% of non-fat milk components and optional components such as emulsifiers, stabilizers, preservatives, flavoring ingredients, vitamins, minerals, etc., the balance being water.
  • ice cream will be aerated e.g., to an overrun of 20 to 400 %, more specific 40 to 200 % and frozen to a temperature of from -2 to -200 °C, more specific -10 to -30 °C. Ice cream may comprise calcium at a level of about 0.1 wt%.
  • the ice cream comprises and 0.1 to 5 wt.% carnosine and optionally 0.1 to 1 wt.% Satacia reticulata extract.
  • the average serving size of a frozen confectionery product is 85g.
  • Granola bars consists of a binder syrup which binds the granola and fruit ingredients into a solid bar.
  • a binder syrup which binds the granola and fruit ingredients into a solid bar.
  • E.g., nuts, pieces of chocolate, or a low moisture yoghurt filling can be added as well.
  • the bar can be enrobed with a coating of e.g. chocolate or a low moisture yoghurt layer.
  • the granola bar may comprise 0 to 40 wt.% granola base (oat flakes, wheat flakes, rice crispies); 0 to 60 wt.% binder syrup (corn syrup, sugar, salt, lecithin, vegetable oil), 0 to 40 wt.% fruit filling (low moisture jelly, dried fruits); moisture content is typically below 15%.
  • the nutrition bar may comprise oat flakes/wheat flakes 0 to 25 wt.%, rice crispies 0 to 15 wt.%, corn syrup 0 to 50 wt.%, sugar 0 to 15 wt.%, lecithin 0 to 1 wt.%, salt 0 wt.1 %, vegetable oil 0 to 25 wt.%, dried fruits 0 to 20 wt.%, low moisture fruit jelly 0 to 20 wt.%, 0.1 to 5 wt.% carnosine, optionally 0.1 to 1 wt.% Satacia reticulata extract, stabilizers 0 to 2 wt.%. flavors 0 to 2 wt.%, and vitamins/minerals 0 to 5 wt.%. Stabilizers are often added to create a more solid fruit filling. The obtained products are ambient stable.
  • the food product may be a spread, frozen confection, or sauce.
  • a spread according to the invention comprises 30 to 90 wt.% vegetable oil and 0.1 to 5 wt. %carnosine, and optionally 0.1 to 1 wt.% Satacia reticulata extract.
  • Other food product according to the invention can be prepared by the skilled person based on common general knowledge, using the wine extract and red grape juice extract and optionally berry extract as an ingredient in suitable amounts.
  • Examples of such food products are baked goods, dairy type foods, snacks, etc.

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Abstract

La présente invention concerne une composition alimentaire fonctionnelle comprenant de la carnosine et un extrait de Salacia reticulata et son utilisation pour améliorer l'énergie, la santé et le bien-être chez un sujet.
PCT/EP2023/073045 2022-09-08 2023-08-22 Aliment fonctionnel Ceased WO2024052120A1 (fr)

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ATGM50138/2022U AT17991U1 (de) 2022-09-08 2022-09-08 Funktionelles lebensmittel
ATGM50138/2022 2022-09-08

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WO2024052120A1 true WO2024052120A1 (fr) 2024-03-14

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Citations (5)

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Publication number Priority date Publication date Assignee Title
EP1285654A1 (fr) 2001-03-16 2003-02-26 Suntory Limited Agents de regulation autonome et poissons et aliments dietetiques
WO2008142702A1 (fr) 2007-05-23 2008-11-27 Avesthagen Limited Composition bioactive alimentaire ayurvédique / fonctionnelle synergique [cincata]
US20140017337A1 (en) * 2012-07-11 2014-01-16 Paul Amoruso Therapeutic methods
US20190192600A1 (en) * 2016-09-02 2019-06-27 Fujifilm Corporation Feed for domestic animals or supplement for domestic animals, growth-promoting agent for bacterium of genus lactobacillus, and method for promoting growth of bacterium of genus lactobacillus
JP2019147820A (ja) * 2008-09-30 2019-09-05 小林製薬株式会社 代謝活性化剤

Family Cites Families (1)

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Publication number Priority date Publication date Assignee Title
JP2000086653A (ja) * 1998-09-14 2000-03-28 Ranka Aayurubeedick Haabu Yakuhin Kk 二糖加水分解酵素阻害剤

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