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WO1998000026A1 - Composition et utilisation de supplements nutritionnels - Google Patents

Composition et utilisation de supplements nutritionnels Download PDF

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Publication number
WO1998000026A1
WO1998000026A1 PCT/US1997/011659 US9711659W WO9800026A1 WO 1998000026 A1 WO1998000026 A1 WO 1998000026A1 US 9711659 W US9711659 W US 9711659W WO 9800026 A1 WO9800026 A1 WO 9800026A1
Authority
WO
WIPO (PCT)
Prior art keywords
juice concentrate
vitamin
approx
juice
nutritional supplement
Prior art date
Application number
PCT/US1997/011659
Other languages
English (en)
Inventor
Houn Simon Hsia
David Fan
Original Assignee
Viva America Marketing, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Viva America Marketing, Inc. filed Critical Viva America Marketing, Inc.
Priority to AU36498/97A priority Critical patent/AU3649897A/en
Publication of WO1998000026A1 publication Critical patent/WO1998000026A1/fr

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Classifications

    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • 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
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to nutritional supplements to the human diet, and more specifically to nutritional supplements which contain a combination of naturally occurring substances such as vitamins and minerals, antioxidants, green barley extract, and ginkgo biloba extract.
  • Cardiovascular disease resulting from the buildup of arterial plaque is a leading cause of illness or death.
  • Arterial plaque is precipitous material formed chiefly of oxidized low density lipoprotein (0-LDL) .
  • the buildup of plaque in the form of O-LDL m the arteries is understood to be a factor in ischaemic heart disease .
  • Free radical oxidants many of which come from naturally occurring sources such as sun exposure, metabolism of certain nutrients, and exercise, act to oxidize low density lipoprotein (LDL) into its deleterious form, O-LDL.
  • HDL high density lipoprotein
  • antioxidants are chemicals that react with free radicals, such as hydroxy radical, to protect certain biological systems.
  • free radicals such as hydroxy radical
  • SOD superoxide dismutase
  • carotenoids carotenoids
  • alpha- tocopherol alpha- tocopherol
  • uric acid is suggested to have a positive correlation with resistance to spontaneous autoxidation of tissues and oxidative damage to DNA in mammals [Cutler, R., Am. J. Clin. Nutr., ,53_:373S-9S (1991)].
  • Antioxidants are also known to limit destruction of healing brain tissue by free radicals as shown by the method for resuscitating the brain using vitamins such as A, E and C or selenium [See, Klatz et al., U.S. Patent No. 5,149,321 and PCT application PCT/US92/06681] .
  • vitamins A, C, and E are well known to have other beneficial health effects.
  • vitamin E is known to help maintain proper blood sugar levels.
  • vitamin C is known to play an integral role in the integrity of connective and structural tissues in the body.
  • Vitamin A is known to play a role in maintaining good vision as well as in growth and development. Hence, an adequate supply of these vitamins is essential in maintaining optimum health.
  • the use of vitamins A, E, C and selenium has been proposed as a means to inhibit or prevent collagen cross-linking in human skin when used in combination with certain active peptides [See, Geoffrey et al . , PCT application WO 90/06102] .
  • Green barley is known to be a rich source of highly metabolizable vitamins and minerals such as vitamins A, Bl, B2 , B6, and C, potassium, magnesium, and zinc.
  • green barley also has a high concentration of the enzyme superoxide dismutase (SOD) , which has been shown to have high levels of antioxidant activity.
  • SOD superoxide dismutase
  • Green barley is believed to be an important nutrient in the regulation of the digestive process because the micronutrients, enzymes (e.g., SOD), and fiber contained in green barley are believed to improve intestinal function [D. Walsh et al . , British J. Nutr.. 70 . :621-630 (1993) ] .
  • Ginkgo biloba has been a staple Chinese herbal ingredient for thousands of years, and is frequently recommended by Chinese herbal practitioners for coughs, asthma and acute allergic inflammations.
  • active organic compounds in ginkgo biloba including Ginkgolide B which has been shown to be an active constituent and which apparently works by interfering with platelet activating factor (PAF) .
  • PAF platelet activating factor
  • PAF is known to have several biological functions, including induction of platelet aggregation, neutrophil degranulation and oxygen radical production, and increasing microvascular permeability and bronchoconstriction . It has been shown that by its inhibitory interaction with PAF, Ginkgolide B helps improve cerebral metabolism and protect the brain against hypoxic damage in laboratory animals with cerebral ischaemia [Kleijnen, J.
  • ginkgo biloba extract is licensed in Germany for the treatment of cerebral dysfunction, hearing loss resulting from cervical syndrome, and peripheral arterial circulatory disturbances with intact circulatory reserve (intermittent claudication) [See, Kleijnen, J. and Knipschild, P., cited above].
  • Other studies indicate the efficacy of using ginkgo biloba extract to improve mental acuity [See, e.g., Nutrition Today, July/August : 11-18 (1988); Ginkgo Biloba Extract in Perspective, Auckland, New Zealand: ADIS Press Limited: Iff (1990) ] .
  • a healthy balance of vitamins and minerals has been known to be critical to sustain a healthy human body. Many combinations of vitamins and minerals have been taught over the years as food supplements beneficial to a human health, and the daily ingestion of fruits and vegetables has long been recognized as critical to a healthy diet.
  • compositions of the present invention are novel combinations of selected ingredients that are known to benefit the human organism. More particularly, a first class of nutritional supplements of the present invention provides a novel combination of: (1) a specific antioxidant component; (2) a specific green barley component; (3) a specific vitamin and mineral component, and (4) a particular tincture of ginkgo biloba extract, the combination of which provides for improved nutrition when ingested by humans. A second class of nutritional supplements of the present invention provides a novel combination of ingredients of the antioxidant component, the combination of which provides for improved nutrition when ingested by humans.
  • the present invention also teaches the use of these compositions to supplement the human diet. Therefore, it is an object of the invention to provide novel a method of supplementing the human diet using the dietary supplements taught herein.
  • the present invention provides for methods to maintain proper glucose levels in blood serum using the novel nutritional supplements of the invention.
  • Another object of the present invention is to increase levels of minerals such as calcium in human blood serum and tissues using the novel nutritional supplements of the present invention.
  • Another object of the present invention is to increase levels of vitamins such as vitamins A and E and other nutrients such as beta-carotene in human blood serum and tissues using the novel nutritional supplements of the present invention .
  • the present invention provides methods for reducing the risk of the harmful biological effects of free radicals and other oxidants in the human system.
  • the present invention provides novel nutritional supplements used to effect memory enhancement .
  • novel nutritional compositions of the present invention significantly improve the general metabolic, circulatory and nervous systems of the human body, and thus help overcome, or diminish the effect of many of the metabolic problems that occur with the aging of the human system.
  • the present compositions are novel combinations of naturally occurring substances, are non-toxic when administered according to the methods of the present invention, and provide for a more complete nutritional regime.
  • the present invention focuses on the development and maintenance of vitality and fortitude of the human body as a direct result of the daily oral intake of the compositions of the present invention.
  • the aim of the present invention is to provide compositions that act on the human systems to safely reduce the risks of health problems arising from the presence of oxidants in the human blood and tissues, from low glucose levels in blood serum, and from inadequately low levels of minerals such as calcium in the human blood serum and tissues.
  • the present invention also provides a composition and method that may maintain proper blood sugar levels and effect memory enhancement .
  • Some of the observable metabolic changes effected as a direct result of administering the compositions of the present invention are significant, and include: (a) a significant lowering of the blood sugar level; (b) an increase in the concentration of high density lipid protein (HDL) in the blood serum; (c) an increase in blood serum calcium levels, and (d) an increase in blood serum levels of nutrients known to improve human health such as vitamins A and E, and beta- carotene.
  • HDL high density lipid protein
  • compositions of the invention show evidence of the effect of the compositions of the invention on calcium ion concentrations and blood glucose levels.
  • a normal blood glucose level is approximately 100 mg/dl . It is generally understood that persons having a blood glucose level of between 100 mg/dl and 150 mg/dl have above-normal levels, and individuals having a blood glucose level of greater than 150 mg/dl are considered diabetic. Since the compositions of the present invention are able to cause an approximate 22% decrease in the level of blood glucose, individuals who have above normal levels of blood glucose may have their levels reduced to normal levels upon administration of the compositions of the present invention.
  • compositions of the present invention are also believed to have an effect on memory enhancement because they contain ginkgo, a substance known to have an effect on persons suffering from difficulties of concentration and memory, absent mindedness, confusion, and headaches [See, Kleijnen, J. and Knipschild, P., cited above] .
  • compositions of the present invention represent a combination of nutritive food supplements that work together with various metabolic systems of the human body.
  • Each composition in a first class of novel nutritional supplement compositions contains at least one of each of the following four components: (1) a compendial grade multi -vitamin and mineral dietary supplement, where a primary source of the vitamins is from specific combinations of food concentrates; (2) a green barley extract; (3) a compendial grade of a specified combination of antioxidant vitamins A, C, E, and selenium, where the primary source of the antioxidants arises from selected food concentrates which may or may not be the same as the selected food concentrates of the multi-vitamin and mineral component; and (4) a ginkgo biloba extract.
  • the first class of compositions of the present invention can be administered as: (1) a dosage comprising multiple lozenges of separate and distinct components (e.g., a green barley extract component, an antioxidant component, a multi -vitamin and mineral component, and a ginkgo biloba extract component), or, more preferably; (2) a dosage comprising multiple lozenges, each of the same composition, where the four components are combined into a single lozenge; or (3) other dosage forms known in the art.
  • a dosage comprising multiple lozenges of separate and distinct components e.g., a green barley extract component, an antioxidant component, a multi -vitamin and mineral component, and a ginkgo biloba extract component
  • a dosage comprising multiple lozenges each of the same composition, where the four components are combined into a single lozenge
  • Each of the vitamins and minerals as well as the ginkgo biloba and green barley extracts of the components are commercially available, and can be blended to form a single composition or can form multiple composition
  • Vitamin Bl Acorn Squash Potassium, Calcium, Vitamin C Phosphorus, Vitamin Bl , B2, C Alfalfa Vitamins A, Bl, B2 , B6 , Vitamins A, C, E C, E, K, Niacinamide, Pantothenic acid, Folic acid, Calcium, Copper, Iron, Magnesium, Manganese, Potassium, Phosphorous, Zinc
  • Vitamins A, Bl, B2 , B6 Vitamins A, C C, Niacinamide, Pantothenic acid, Folic acid, Calcium, Copper, Iron, Magnesium, Manganese, Potassium, Phosphorous, Zinc
  • Grapefruit Vitamins A and C Vitamins A, C Calcium, Phosphorus, Iron, Potassium, Sodium, Thiamine, Riboflavin, Niacin, Ascorbic acid
  • Vitamins A, Bl, B2 , B6 Vitamins A, C C, Niacinamide, Pantothenic acid, Calcium, Copper, Iron, Magnesium, Manganese, Potassium, Phosphorous, Zinc
  • Vitamins A, Bl, B2 , B6 Vitamins, A, C C, Niacinamide, Pantothenic acid, Folic acid, Calcium, Copper, Iron, Magnesium, Manganese, Potassium, Phosphorous, Zinc, Para aminobenzoic acid (PABA)
  • Vitamins Bl Sweet Potato Potassium, Vitamins Bl, Vitamin C, Selenium B2 , C, Folic acid, Phosphorus, Selenium, Calcium Swiss Chard Potassium, Magnesium, Vitamins A, C Calcium, Vitamins A, C
  • a dosage of the antioxidant component of the first class of nutritional supplement compositions of the present invention may consist of two lozenges for human oral consumption.
  • the preferred weight of each of the antioxidant lozenges is between about 1,000 mg to about 2000 mg, and preferably about 1,500 mg.
  • the total weight of one dosage of the antioxidant component of the present invention is between about 2,000 mg and about 4,000 mg, and most preferably about 3,000 mg .
  • the antioxidant lozenge comprises vitamins A, E, C, and selenium, and at least one juice concentrate, selected from the plurality of juice concentrates including acorn squash, alfalfa, apple, artichoke, avocado, bananas, broccoli, brussels sprouts, cabbage, cantaloupe, carrot, cauliflower, celery, collard greens, grapefruit, green leek, green barley, kale, kiwi fruit, lettuce, onion, papaya, parsley, potato, prune, spinach, strawberry, sweet potato, swiss chard, and tomato juice concentrates.
  • juice concentrates including acorn squash, alfalfa, apple, artichoke, avocado, bananas, broccoli, brussels sprouts, cabbage, cantaloupe, carrot, cauliflower, celery, collard greens, grapefruit, green leek, green barley, kale, kiwi fruit, lettuce, onion, papaya, parsley, potato, prune, spinach, strawberry, sweet potato, swiss chard
  • the total weight of the combination of vitamin C, vitamin A, vitamin E, and selenium in the antioxidant component of the present invention is about 10% to about 50% of the total weight of the antioxidant lozenge, preferably about 15% to about 30% of the total weight of the antioxidant lozenge and most preferably about 20% of the total weight of the antioxidant lozenge.
  • a suitable antioxidant component consistent with the present invention comprises about 5,000 IU to about 20,000 IU of vitamin A, more preferably about 7,500 IU to about 15,000 IU and most preferably about 9,000 IU to about 10,000 IU of vitamin A (in the form of beta-carotene) per dose.
  • a compendial grade of vitamin C can be employed in the antioxidant component of the present composition.
  • the antioxidant component comprises, by weight percent, about 200 mg to about 2,000 mg of vitamin C, preferably about 300 mg to about 1,000 mg of vitamin C and most preferably about 450 mg to about 550 mg per dose.
  • a compendial grade of vitamin E can also be employed in the antioxidant component of the present composition.
  • the antioxidant component comprises about 100 IU to about 500 IU of vitamin E, preferably about 175 IU to about 425 IU of vitamin E, and most preferably about 190 IU to about 225 IU of vitamin E per dose .
  • a compendial grade of selenium can be incorporated in the antioxidant component of the present invention.
  • the antioxidant component of the present invention comprises, by weight, about 50 micrograms to about 200 micrograms of selenium, preferably about 75 micrograms to about 150 micrograms, and most preferably about 100 micrograms of selenium per dose.
  • the total weight of the juice concentrates in the preferred embodiment of the antioxidant component of the present invention is about 30 to about 80% of the total weight of the antioxidant lozenge, and most preferably about 60% of the weight of the antioxidant lozenge.
  • a suitable composition consistent with the present invention comprises juice concentrates having a concentration of at least 10 times that of the native juice in the unconcentrated form, and preferably about 15 times more concentrated, and most preferably about 20 times more concentrated than the unconcentrated juice.
  • the juice concentrates are essentially anhydrous, and are generally in powder form.
  • a form of acorn squash suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about 15%, and most preferably about 8% to about 12% of the weight of the juice concentrate composition of the present invention.
  • a form of alfalfa juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about
  • a form of apple juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about
  • a form of artichoke juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 0.5% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 2% of the weight of the juice concentrate composition of the present invention.
  • a form of avocado juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 0.5% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 1% of the weight of the juice concentrate composition of the present invention.
  • a form of banana juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 0.5% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 1% of the weight of the juice concentrate composition of the present invention.
  • a form of broccoli juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about 15%, and most preferably about 8% to about 12% of the weight of the juice concentrate composition of the present invention .
  • a form of brussels sprout juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about 15%, and most preferably about 8% to about 12% of the weight of the juice concentrate composition of the present invention.
  • a form of cabbage juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 1% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 2% of the weight of the juice concentrate composition of the present invention.
  • a form of cantaloupe juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about 15%, and most preferably about 8% to about 12% of the weight of the juice concentrate composition of the present invention.
  • a form of carrot juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about 15%, and most preferably about 8% to about 12% of the weight of the juice concentrate composition of the present invention.
  • a form of cauliflower juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about 15%, and most preferably about 8% to about 12% of the weight of the juice concentrate composition of the present invention .
  • a form of celery juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about 15%, and most preferably about 8% to about 12% of the weight of the juice concentrate composition of the present invention.
  • a form of collard greens juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 1% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 2% of the weight of the juice concentrate composition of the present invention.
  • a form of grapefruit juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 0.5% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 2% of the weight of the juice concentrate composition of the present invention.
  • a form of green leek juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 0.5% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 2% of the weight of the juice concentrate composition of the present invention.
  • a form of green barley juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about 15%, and most preferably about 8% to about 12% of the weight of the juice concentrate composition of the present invention.
  • a form of kale juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 0.5% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 1% of the weight of the juice concentrate composition of the present invention.
  • a form of kiwi fruit juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 0.5% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 1% of the weight of the juice concentrate composition of the present invention.
  • a form of lettuce juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 0.5% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 1% of the weight of the juice concentrate composition of the present invention.
  • a form of onion juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 0.5% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 5% of the weight of the juice concentrate composition of the present invention.
  • a form of papaya juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about 15%, and most preferably about 8% to about 12% of the weight of the juice concentrate composition of the present invention.
  • a form of parsley juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about
  • a form of potato juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about 15%, and most preferably about 8% to about 12% of the weight of the juice concentrate composition of the present invention.
  • a form of prune juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about 15%, and most preferably about 8% to about 12% of the weight of the juice concentrate composition of the present invention.
  • a form of spinach juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 5% to about 25% of the weight of the total juice concentrate compound of the present invention, more preferably about 7.5% to about 15%, and most preferably about 8% to about 12% of the weight of the juice concentrate composition of the present invention.
  • a form of strawberry juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 0.5% to about 7.5% of the weight of the total juice concentrate compound of the present invention, and most preferably about 2% of the weight of the juice concentrate composition of the present invention.
  • a form of sweet potato juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 0.5% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 2% of the weight of the juice concentrate composition of the present invention.
  • a form of swiss chard juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 0.5% to about 7.5% of the weight of the total juice concentrate compound of the present invention, and most preferably about 2% of the weight of the juice concentrate composition of the present invention.
  • a form of tomato juice suitable for use to supplement the human diet that can be used in the antioxidant component of the present invention comprises about 1% to about 10% of the weight of the total juice concentrate compound of the present invention, and most preferably about 3% of the weight of the juice concentrate composition of the present invention.
  • the multi-vitamin and mineral component of the first class of compositions of the present invention consists of two multi-vitamin and mineral lozenges for human oral consumption taken twice daily (total of four lozenges per day -- i.e., two doses per day) .
  • the preferred weight of each of the lozenges is between about 750 mg to about 1,500 mg, preferably about 1,000 mg .
  • the total weight of one dosage of the vitamin-mineral component of the present invention is between about 1,500 mg and about 3,000 mg and most preferably about 2,000 mg .
  • the multi -vitamin and mineral component of the first class of compositions of the invention may be comprised of juice concentrates -- the total weight of which is about 4% to about 25% the total weight of the multi-vitamin and mineral lozenge, and most preferably about 12% of the weight of the multi-vitamin and mineral lozenge.
  • the total weight of the juice concentrate is about 3% to about 50%, and most preferably about 5% to about 35% of the total weight of the lozenge.
  • the total weight of the combination of non-juice concentrate-derived vitamins and minerals in the multi -vitamin component of the first class of compositions of the present invention is about 10% to about 90% of the total weight of the multi-vitamin and mineral lozenge, preferably about 15% to about 80% of the total weight of the multi-vitamin and mineral lozenge and most preferably about 65% of the total weight of the multi-vitamin and mineral lozenge.
  • a suitable multi-vitamin and mineral component of the first class of compositions of the present invention comprises about 1,000 IU to about 10,000 IU of vitamin A, more preferably about 1,500 IU to about 4,500 IU and most preferably about 3,500 IU of vitamin A (in the form of beta-carotene) per lozenge.
  • Vitamin A may be contributed by the juice concentrates as described above, or it may be contributed in non-juice form.
  • a compendial grade of vitamin C can be employed in the multi -vitamin composition.
  • Each lozenge of the multi-vitamin component of the first class of compositions of the present invention comprises, by weight, about 10 mg to about 200 mg of vitamin C, preferably about 15 mg to about 175 mg of vitamin C and most preferably about 125 mg per lozenge.
  • Vitamin C may be contributed by the juice concentrates as described above, or it may be contributed in non-juice form.
  • a suitable multi-vitamin component of the first class of compositions of the present invention comprises about 10 IU to about 1,000 IU of vitamin D, more preferably about 15 IU to about 350 IU and most preferably about 100 IU of vitamin D per lozenge.
  • a suitable multi-vitamin component of the first class of compositions of the present invention comprises about 5 IU to about 50 IU of vitamin E, more preferably about 5 IU to about 35 IU and most preferably about 11.5 IU of vitamin E per lozenge.
  • Vitamin E may be contributed by the juice concentrates as described above, or it may be contributed in non- juice form.
  • a compendial grade of folic acid or folic acid salt may be employed in the multi-vitamin component.
  • Each lozenge of the multi-vitamin component of the present invention comprises, by weight, about 0.03 mg to about 1 mg of folic acid, preferably about 0.04 mg to about 0.06 mg of folic acid, and most preferably about 0.05 mg of folic acid per lozenge.
  • a compendial grade of thiamine (B-l) may be employed in the multi-vitamin component.
  • Each lozenge of the multi -vitamin component of the present invention comprises, by weight, about 0.01 mg to about 1.0 mg of thiamine (B-l), preferably about 0.15 mg to about 0.75 mg of thiamine (B-l) and most preferably about 0.5 mg of thiamine (B-l) per lozenge.
  • a compendial grade of riboflavin may be employed in the multi-vitamin composition.
  • Each lozenge of the multi-vitamin composition of the present invention comprises, by weight, about 0.01 mg to about 5.0 mg of riboflavin, preferably about 0.15 mg to about 2.75 mg of riboflavin and most preferably about 0.5 mg of riboflavin per lozenge .
  • a compendial grade of niacin may be employed in the multi-vitamin component.
  • Each lozenge of the multi-vitamin component of the present invention comprises, by weight, about 1.0 mg to about 100 mg of niacin, preferably about 0.5 mg to about 10 mg of niacin and most preferably about 7.5 mg of niacin per lozenge.
  • a compendial grade of vitamin B-6 may be employed in the multi-vitamin component.
  • Each lozenge of the multi -vitamin component of the present invention comprises, by weight, about 1.0 mg to about 10.0 mg of vitamin B-6, preferably about 1.5 mg to about 7.5 mg of vitamin B-6 and most preferably about 1.125 mg of vitamin B-6.
  • a compendial grade of vitamin B-12 may be employed in the multi-vitamin component.
  • Each lozenge of the multi-vitamin component of the present invention comprises, by weight, about 1.0 mg to about 10.0 mg of vitamin B-12, preferably about 1.5 mg to about 7.5 mg of vitamin B-12 and most preferably about 2.25 mg of vitamin B- 12.
  • a compendial grade of biotin may be employed in the multi-vitamin component.
  • Each lozenge of the multi-vitamin component of the present invention comprises, by weight, about 0.10 mg to about 1.00 mg of biotin, preferably about 0.15 mg to about 0.95 mg of biotin and most preferably about 0.75 mg of biotin.
  • a compendial grade of zinc may be employed in the multi-vitamin component.
  • Each lozenge of the multi -vitamin component of the present invention comprises, by weight, about 1.0 mg to about 10.0 mg of zinc, preferably about 1.5 mg to about 7.5 mg of zinc and most preferably about 5.0 mg of zinc.
  • a compendial grade of manganese may be employed in the multi-vitamin component.
  • Each lozenge of the multi -vitamin component of the present invention comprises, by weight, about 1.0 mg to about 10.0 mg of manganese, preferably about 1.15 mg to about 1.75 mg of manganese and most preferably about 1.25 g of manganese.
  • a compendial grade of selenium may be employed in the multi-vitamin component.
  • Each lozenge of the multi-vitamin component of the present invention comprises, by weight, about 5 micrograms to about 20 micrograms of selenium, preferably about 7.5 micrograms of selenium.
  • a suitable multi -vitamin and mineral component of the first class of compositions of the present invention optionally comprises juice concentrates having a concentration of at least 10 times that of the native juice in the unconcentrated form, and preferably about 15 times more concentrated, and most preferably about 20 times more concentrated than the unconcentrated juice.
  • the juice concentrates are essentially anhydrous, are generally in powder form, and may be selected from the juice concentrates of the antioxidant component .
  • C Green Barley Component
  • the green barley component of the first class of compositions of the present invention comprises, by weight percent, about 60% to about 90%, and most preferably about 80% green barley juice concentrate [Westar
  • a preferred green barley preparation of the present invention consists of one lozenge (one dose) twice per day for human consumption.
  • a preferred weight of the green barley lozenge is from about 600 mg to about 1,000 mg and most preferably about 750 mg.
  • This green barley component of the first class of compositions of the compositions of the present invention is a separate required component from the green barley juice concentrate that may exist as part of the antioxidant preparation. This green barley component, although separate and required, may take the same form as that described in the antioxidant section above.
  • the ginkgo biloba extract component of the first class of compositions of the present invention consists of about 5% to about 35% and most preferably from about 10% to about 15% ginkgo biloba extract [Westar Nutrition, Inc.] .
  • a preferred dosage of the ginkgo biloba extract component of the present invention consists of one lozenge twice a day for human consumption.
  • a preferred weight of the lozenge is from about 400 mg to about 750 mg, and most preferably 500 mg .
  • a preferred dosage of the first class of compositions of the present invention may consist of six lozenges for human oral consumption -- two antioxidant lozenges, two vitamin and mineral lozenges, and one of each of the ginkgo biloba extract and green barley extract lozenges.
  • the preferred weight of each of the antioxidant and vitamin and mineral lozenges is between about 1,000 mg to about 2,000 mg, preferably about 1,500 mg.
  • the preferred weight of the green barley lozenge is about 600 mg to about 1,000 mg, and preferably about 750 mg .
  • the preferred weight of the ginkgo biloba lozenge is about 400 mg to about 750 mg, and most preferably about 500 mg .
  • the total weight of one dosage of the first class of compositions of the present invention is between 6,000 mg and 12,000 mg and most preferably about 9,000 mg .
  • the components of the first class of compositions of the present invention may be combined into fewer than six lozenges to give the appropriate amounts of each component .
  • a dosage is administered twice daily.
  • Second Class of Nutritional Supplements In a second class of compositions of the present invention, select moieties of the antioxidant component of the first class of compositions of the present invention may provide for many of the beneficial health effects described above. Specifically, the second class of compositions may consist of two lozenges for human oral consumption. The second class of compositions of the present invention falls within the description of the antioxidant component of the first class of compositions described above, but it is as specific combination of the ingredients of that component. More specifically, the second class of compositions comprises a novel combination of vitamins A, E, C, and selenium, and a mixture of alfalfa, artichoke, cabbage, carrot, green leek, green barley, papaya, parsley, spinach, and strawberry juice concentrates .
  • the second class of compositions of the present invention may be administered in two antioxidant lozenges.
  • the preferred weight of each of the antioxidant lozenges is between about 1,000 mg to about 2000 mg, and preferably about 1,500 mg.
  • the total weight of one dosage of the second class of compositions of the present invention is between about 2,000 mg and about 4,000 mg, and most preferably about 3,000 mg .
  • the vitamin A, E, C, selenium, and juice concentrate components of the second class of nutritional supplements of the present invention are the same as those described for the first class of compositions, both in terms of amounts used in the antioxidant lozenges and with respect to the sources of those components. Since the second class of compositions of the present invention falls within the description of the antioxidant component of the first class of compositions, it is understood that the first and second classes of nutritional supplement compositions are different aspects of the same nutritional supplement invention disclosed herein. III . Preparation of the Nutritional Supplements of the Invention
  • the active ingredients are blended in intimate admixture with a suitable carrier according to conventional compounding techniques.
  • a suitable carrier may take a wide variety of forms depending upon the form of preparation desired for administration, e.g., oral, sublingual, nasal, or parenteral .
  • any of the usual media may be employed.
  • oral liquid preparations e.g., suspensions, elixirs, and solutions
  • media containing for example, water, oils, alcohols, flavoring agents, preservatives, coloring agents and the like may be used.
  • Carriers such as starches, sugars, diluents, granulating agents, lubricants, binders, disintegrating agents, and the like may be used to prepare oral solids (e.g., powders, capsules, pills, tablets, and lozenges) .
  • Controlled release forms may also be used. Because of their ease in administration, tablets, pills, and capsules represent the most advantageous oral dosage unit form, in which case solid carriers are obviously employed. If desired, tablets may be sugar coated or enteric coated by standard techniques.
  • non-essential ingredients may include in weight per lozenge: about 2 mg to about 10 mg biotin; about 1 mg to about 15 mg pantothenic acid; about 100 mg to about 300 mg calcium carbonate; about 0.01 mg to about 0.1 mg potassium iodide; about 5 to about 25 mg iron ortho phosphate; about 25 to about 100 mg magnesium oxide; about 1 to about 10 mg copper gluconate; about 2 to about 10 mg zinc oxide; about 2 mg to about 15 mg manganese gluconate; about 5 mg to about 15 mg molybdenum yeast (where there is about 2 micrograms of molybdenum per gram of yeast or alternatively expressed as 2,000 ppm) [Redstar]; about 2 mg to about 20 mg chromium yeast (about 2,000 ppm) [Redstar]; about 5 to about 50 mg selenium yeast (about 1,
  • EXAMPLE 1 The following components are co-administered to comprise a single dosage of the first class of compositions of the present invention.
  • Antioxidant component (2 lozenges)
  • Vitamin A 1 000 IU
  • Multi-vitamin component (2 lozenges)
  • Vitamin A 2 000 IU Vitamin C 25 mg
  • Vitamin B-12 2.15 mg
  • Barley juice concentrate (approx. 20-1) 80 mg
  • Spinach juice concentrate (approx. 20-1) 50 mg
  • Alfalfa juice concentrate (approx. 20-1) 50 mg
  • Parsley juice concentrate (approx. 20-1) 50 mg
  • Carrot juice concentrate (approx. 20-1) 40 mg Cabbage juice concentrate (approx. 20-1) 60 mg
  • Papaya juice concentrate (approx. 20-1) 60 mg
  • Apple juice concentrate (approx. 20-1) 60 mg
  • Ginkgo biloba component (1 lozenge)
  • Ginkgo biloba extract (Westar Nutrition) 60 mg
  • the following components are co-administered to comprise a single dosage of the first class of compositions of the present invention.
  • Vitamin C 500 mg Vitamin E 250 IU
  • Barley juice concentrate (approx. 20-1) 20 mg
  • Carrot juice concentrate (approx. 20-1) 60 mg
  • Vitamin A 2 000 IU Vitamin C 25 mg
  • Vitamin B-12 2.15 mg
  • Barley juice concentrate (approx. 20-1) 80 mg
  • Spinach juice concentrate (approx. 20-1) 50 mg
  • Alfalfa juice concentrate (approx. 20-1) 50 mg
  • Parsley juice concentrate (approx. 20-1) 50 mg
  • Carrot juice concentrate (approx. 20-1) 40 mg Cabbage juice concentrate (approx. 20-1) 60 mg
  • Papaya juice concentrate (approx. 20-1) 60 mg
  • Apple juice concentrate (approx. 20-1) 60 mg
  • Ginkgo biloba component (1 lozenge) Ginkgo biloba extract (Westar Nutrition) 60 mg Brown rice powder (carrier) 440 mg
  • composition falls within the first class of compositions of the present invention, and is in the form of a single lozenge for administration.
  • Vitamin B-12 2.15 mg
  • Barley juice concentrate (approx. 20-1) 580 mg
  • Carrot juice concentrate (approx. 20-1) 40 mg
  • Apple juice concentrate (approx. 20-1) 60 mg
  • EXAMPLE 4 The following composition falls within the first class of compositions of the present invention, and is in the form of a single lozenge for administration.
  • Pantothenic acid 7.5 mg Calcium 250 mg
  • Barley juice concentrate (approx. 20-1) 50 mg Spinach juice concentrate (approx. 20-1 ) 5 mg Alfalfa juice concentrate (approx. 20-1 ) 5 mg Parsley juice concentrate (approx. 20-1 ) 5 mg Artichoke juice concentrate (approx. 20 -1) 2 mg
  • Carrot juice concentrate (approx. 20-1) 1.5 mg Cabbage juice concentrate (approx. 20-1 ) 10 mg Strawberry juice concentrate (approx. 20-1) 2 mg Papaya juice concentrate (approx. 20-1) 2 mg Apple juice concentrate (approx. 20-1) 2 mg
  • Kiwi juice concentrate (approx. 20-1) 2 mg Acorn Squash juice concentrate (approx. 20-1)2 mg Grapefruit juice concentrate (approx. 20-1) 2 g
  • Celery juice concentrate (approx. 20-1) 2 mg Orange juice concentrate (approx. 20-1) 2 mg Kale juice concentrate (approx. 20-1) 2 mg Tomato juice concentrate (approx. 20-1) 2 mg
  • Lettuce juice concentrate (approx. 20-1] 2 mg Banana juice concentrate (approx. 20-1) 2 mg Ginkgo biloba extract 14 mg Maltodextrin 150 mg EXAMPLE 5
  • a study was undertaken to evaluate the effect of the present invention on serum lipid profile, serum calcium levels, and serum sugar levels.
  • the objectives of the study were to determine (1) whether oral intake of the composition results m increased levels of calcium ion in the human blood; (2) whether oral intake of the composition influences the levels of HDL in the lipid fraction distribution; and (3) whether oral intake of the composition influences the blood glucose levels .
  • a total of 50 subjects with ages between 45 and 65 years with abnormal lipid profiles were divided into 2 groups.
  • One group (25 subjects) received placebo packages and ingested this twice a day, once in the morning and once m the evening.
  • the other group (25 subjects) received a composition of the present invention which included two multi -vitamin lozenges, 1 antioxidant lozenge, 1 ginkgo biloba gelatin capsule, and 1 green barley lozenge, and ingested twice daily, once m the morning and once in the afternoon.
  • the below-described results were compiled after a 2 month testing period.
  • the identity of the lozenges was unknown by the subjects, and to the examiner (i.e., a double blind study) .
  • Blood serum (approximately 4 cc) was collected at the starting time and again after the completion of two months of usage.
  • a fasting lipid profile was conducted on the plasma samples using a lipid fractionation panel automated system [Hewlett-Packard Co.].
  • measurements of electrolytes (including calcium ion) and glucose levels were made using the Chem 18 automated system [Hewlett-Packard Co . ] .
  • EXAMPLE 6 The following composition falls within the second class of compositions of the present invention, and is in the form of a single lozenge for administration.
  • Vitamin A ⁇ from beta carotene) 5,000 IU
  • Alfalfa juice concentrate (approx 20-1) 290 mg
  • Parsley juice concentrate (approx. 20-1) 270 mg
  • Carrot juice concentrate (approx. 20-1) 260 mg
  • Papaya juice concentrate (approx. 20-1) 260 mg
  • composition falls within the second class of compositions of the present invention, and is in the form of a single lozenge for administration.
  • Vitamin A (from beta carotene) 1 100,,0 ⁇ o0o0o IU
  • Alfalfa julice concentrate (approx. 20-1 260 mg
  • Carrot juice concentrate (approx. 20-1) 260 mg
  • Cabbage juice concentrate (approx. 20-1) 250 mg Strawberry juice concentrate (approx. 2C -1) 250 mg Papaya juice concentrate (approx. 20-1) 260 mg
  • composition falls within the second class of compositions of the present invention, and is in the form of a single lozenge for administration.
  • Vitamin A (from beta carotene) 10,000 IU
  • Vitamin C 500 mg Vitamin E 250 IU
  • Barley juice concentrate (approx. 20-1) 280 mg
  • Alfalfa juice concentrate (approx. 20-1) 250 mg Parsley juice concentrate (approx. 20-1) 270 mg
  • Carrot juice concentrate (approx. 20-1) 260 mg
  • Vitamin A (from beta carotene) 20,000 IU
  • Barley juice concentrate (approx. 20-1) 235 mg
  • Alfalfa juice concentrate (approx. 20-1) 250 mg
  • Carrot juice concentrate (approx. 20-1) 260 mg
  • Papaya juice concentrate (approx. 20-1) 260 mg
  • Each subject had blood drawn at three specific times: before the study commenced (as a baseline) ; at the end of the first arm of the study; and at the end of the second arm of the study. Blood samples were drawn at three different times of day during each period: 8:00 am (fasting levels, prior to the first dose) ; 12:00 pm (prior to lunch) ; and 4:00 pm (prior to dinner and to the second dose) .
  • the antioxidant tablets used were of the following composition : Ingredient Approximate
  • Vitamin A (from beta carotene) 2,500 IU
  • Barley juice concentrate (approx. 20-1) 120 mg
  • Alfalfa juice concentrate (apprcx. 20-1) 145 mg
  • Carrot juice concentrate (approx. 20-1) 130 mg
  • Papaya juice concentrate (approx. 20-1) 130 mg
  • Placebo tablets contained mineral oil. Each of these tablet were ingested twice daily as per the schedule described above.
  • Data are expressed as averages of groups compared to placebo with each individual acting as their own placebo (since each subject underwent both a test arm and placebo arm of the study) . Significance was determined using paired Student's t-test for all data except beta-carotene where unpaired Student's t-test was employed. For beta-carotene, data was collected from 5 subjects only in each arm of the study. The results demonstrated that at fasting levels, 80 percent of the subjects demonstrated a 10 percent reduction of total plasma oxidants at a 99 percent confidence level over placebo during intake of antioxidant vitamins. Measurements for oxidants obtained later during the day showed that only 50 and 60 percent of the subjects demonstrated a decrease for the noon and 4:00 pm samples respectively, presumably because of interference of food substances absorbed and released into the plasma .
  • the relatively low fasting level is boosted after the 8:00 am dose by about 37 percent. This implies that the fasting level increase of 19 percent may have been lower if only the daily 8:00 am dosage was used.
  • the fasting and noon level increases were 14 and 11 percent for 50 and 30 percent of the subjects respectively.

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Abstract

La présente invention porte sur des suppléments nutritionnels pour compléments de régime alimentaire humain, utilisés pour accroître les degrés de lipoprotéines à haute densité et d'ions calcium et pour réduire les degrés de radicaux libres et de glucose dans le plasma sanguin de l'homme. Plus spécifiquement, la présente invention porte sur des suppléments nutritionnels de type nouveau comprenant une première catégorie de compositions combinées de la façon suivante: (1) une composition spécifique d'antioxydant; (2) une composition spécifique d'orge vert; (3) une composition spécifique de vitamines et de minéraux; et (4) une teinture particulière d'extrait de ginkgo biloba, ainsi que sur des procédés de préparation des suppléments nutritionnels. En outre, la présente invention porte sur une deuxième catégorie de compositions contenant une nouvelle combinaison de vitamines A, E, C, de sélénium, et de concentrés de jus spécifiques, ainsi que sur des procédés de préparation de ces suppléments nutritionnels.
PCT/US1997/011659 1996-06-28 1997-06-30 Composition et utilisation de supplements nutritionnels WO1998000026A1 (fr)

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EP1322175A2 (fr) * 2000-09-22 2003-07-02 Mars Uk Limited Complement alimentaire
FR2827518B1 (fr) * 2001-07-17 2005-07-08 Sod Conseils Rech Applic Utilisation d'extraits de ginkgo biloba pour preparer un medicament destine a traiter la sarcopenie
US6488957B1 (en) 2001-12-17 2002-12-03 Teddy A. Koumarianos Food additive composition
CN1681484B (zh) * 2002-09-09 2012-06-06 雀巢技术公司 用于改善皮肤质量的口服施用组合物
FR2847426B1 (fr) * 2002-11-22 2006-02-24 Jean Morelle Vegetaux alimentaires anti-peroxyde d'hydrogene
AU2002952927A0 (en) * 2002-11-25 2002-12-12 Vladimir Jankov Combined wrist blood pressure and ecg monitor
DE102005039542A1 (de) * 2005-08-22 2007-03-22 Helmut Sell Kombinations-Vital-Gesundheitsgetränk zur hydrotherapeutischen Körper-Zell-Stoffwechsel-Verbesserung im Gesundheitswesen
EP1982604A1 (fr) * 2007-04-20 2008-10-22 Naturheilzentrum Allgäu Complément alimentaire destiné à équilibrer les carences alimentaires
GB2450680B (en) * 2007-06-22 2012-05-30 Ubiquisys Ltd Controlling timing of synchronization updates
CN104041766B (zh) * 2014-06-24 2016-07-06 恩施州益寿果业股份有限公司 一种富硒猕猴桃口含片及其制备方法

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