The present application relates to compositions and methods for modulation of the mucosal immune system. The compositions include foods fermented by the probiotic organism, Lactobacillus paracasei CBA L74 (International Depository Accession Number LMG P-24778). Alternatively, the compositions can include L. paracasei CBA L74 and a physiologically acceptable carrier. In some embodiments, the L. paracasei CBA L74 can be non-replicating. The compositions can be administered to a subject having or at risk for gastrointestinal disorders related to immaturity of the immune system, infection or disease.

This disclosure relates to methods for making a composition of a cannabinoid and chicory flour. According to a method, the composition is manufactured by combining an amount of a cannabinoid and an amount of chicory flour comprising about 10% (w/w) to about 90% (w/w) less 11,13-dihydrolactucin than a chicory flour made from the taproots of Cichorium intybus.

Disclosed is a method for preparing an anti-obesity composition by using astringent persimmons and mandarin peels, the method comprising: adding a solvent to astringent persimmons and mandarin peels and then heating the same; degrading the extracted solution by using an enzyme; and filtering the solution degraded by the enzyme and then concentrating the filtered solution.

The invention relates to a corn salad fruit of the species Valerianella locusta, characterized by a fruit width which is smaller than 1.7 mm and/or a length/width ratio of the fruits which is higher than 1.2, and which fruit width and/or length/width ratio are/is determined by a genetic determinant which is as found in, or is obtainable from, fruits of which a representative sample was deposited under accession number NCIMB 42007, or is equivalent to the said genetic determinant in NCIMB 42007.

The invention relates to a corn salad fruit of the species Valerianella locusta, characterized by a fruit width which is smaller than 1.7 mm and/or a length/width ratio of the fruits which is higher than 1.2, and which fruit width and/or length/width ratio are/is determined by a genetic determinant which is as found in, or is obtainable from, fruits of which a representative sample was deposited under accession number NCIMB 42007, or is equivalent to the said genetic determinant in NCIMB 42007.

A nutritional supplement for increasing cognitive functioning. The supplement includes a flavonoid such as luteolin and a labdane diterpene such as forskolin. The supplement can also include one or any combination of L-phenylalanine, L-carnitine, acetyl-L-carnitine, and vitamin B6. Artichoke extract can be used as a source of luteolin. Methods of using the nutritional supplements to increase cognitive functioning are also included.

An object of the present invention is to provide a konnyaku product in which scum causing smell and unpleasant taste is effectively reduced and that does not require a pretreatment for removing them, a production method therefor, and an alkaline coagulant suitable for the production of such a konnyaku. The object can be achieved by using, as an alkaline coagulant for konnyaku production, an alkaline solution containing non-reducing sugar, calcium hydroxide as an alkaline component for coagulation, and water, in which the non-reducing sugar and the calcium hydroxide are dissolved in the water.

A nutraceutical formulation militates against the formation of kidney stones in a human, and includes lemon, banana, kale, flaxseed, and mushroom. The nutraceutical formulation, in certain embodiments, may also contain chickpea. The nutraceutical formulation also omits certain ingredients that would otherwise encourage kidney stone formation or inhibit the inhibitory effects of the other ingredients in mitigating the formulation of kidney stones.

A flowable food composition product utilizing a novel blend of ingredients and a method for creating the same is provided. The flowable food composition includes a food product having a liquid component, such as a condiment like sauerkraut, that is combined with a water-holding agent and a lubricating agent to allow the food composition to flow from a flexible squeeze-type bottle. The method for creating this food product comprises adding a water-holding agent and a lubricating agent to a raw food material which, in some cases, has been strained and chopped, enabling the mixture to become flowable from a flexible package, such as a plastic squeeze bottle.

A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack.