A method for improving immune profile and function in adults and elderly is provided. The method includes a step of providing or administering a ketogenic fasting mimicking diet to a normal subject or a subject in need of immune profile and function improvement.

A dietary composition and method for treating a subject that is in need of muscle regeneration and/or maintenance and improvement of muscle mass and strength. The method includes a step of administering an FMD to a subject that is in need of muscle regeneration and/or maintenance and improvement of muscle mass and strength for a first time period.

A method for producing herbal beverages and beverages from rosebay willowherb which have a high content of biologically active substances, particularly gamma-aminobutyric acid (GABA), is disclosed. The method consists in freezing a raw material consisting of rosebay willowherb leaves at a temperature of from −45° C. to 0° C. or cooling the same to a temperature below dewpoint, then heating the raw material to a temperature of 15-25° C. and subsequently grinding it to produce a homogeneous plant mass, treating the resulting plant mass with an aqueous solution of vitamin B6 and with an aqueous suspension of glutamic acid and subsequently fermenting the mass at 22-40° C. for 2-10 hours, then carrying out drying to produce a finished product.

The present invention pertains to a tea beverage that contains: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high-sweetness-degree sweetener in an amount corresponding to sweetness intensity X2; and (c) less than 50 mg/100 ml of sodium. The high-sweetness-degree sweetener includes at least one high-sweetness-degree sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Momordica grosvenori extract, mogroside V, and thaumatin, and the tea beverage satisfies 0.1<(X1+X2)≤20.

The present disclosure relates to an infusion product for making a beverage, such as a tea or tea-like drink. In order to produce the composition of the present disclosure, plant materials are contacted with a solvent to remove an extract. The remaining plant materials are then formed into a fibrous structure or network, such as a sheet or fibrous layer. The extract may be further treated or concentrated and then reapplied to the plant materials. In accordance with the present disclosure, the resulting sheet or layer is then reduced to discrete pieces having a unique particle size distribution. Through the process of the present disclosure, a composition is produced that not only has a minimal amount of fines and dust, but can also have a relatively low bulk density.

The present disclosure relates to an infusion product for making a beverage, such as a tea or tea-like drink. In order to produce the composition of the present disclosure, plant materials are contacted with a solvent to remove an extract. The remaining plant materials are then formed into a fibrous structure or network, such as a sheet or fibrous layer. The extract may be further treated or concentrated and then reapplied to the plant materials. In accordance with the present disclosure, the resulting sheet or layer is then reduced to discrete pieces having a unique particle size distribution. Through the process of the present disclosure, a composition is produced that not only has a minimal amount of fines and dust, but can also have a relatively low bulk density.

The present invention has objects to provide a powdery plant extract for beverages, having satisfactory flavor-retaining effect and solubility. The present invention solves the above objects by providing a powdery plant extract for beverages, comprising a plant extract for beverages and a branched α-glucan mixture having the following characteristics (A) to (C): (A) Being constructed by glucose molecules; (B) Having a branched structure with a glucose polymerization degree of one or more, bound via a linkage other than α-1,4 linkage to a non-reducing end glucose residue at an end position of a linear glucan with a glucose polymerization degree of 3 or higher, having a structure of binding glucose molecules via α-1,4 linkages; and (C) Isomaltose in an amount of 5% by mass or higher, on a dry solid basis, of the hydrolysate is formed when digested by isomaltodextranase;
where the mass ratio of the plant extract for beverages and the branched α-glucan mixture is in a range of 1:0.1 to 1:20, on a dry solid basis.

The present invention has objects to provide a powdery plant extract for beverages, having satisfactory flavor-retaining effect and solubility. The present invention solves the above objects by providing a powdery plant extract for beverages, comprising a plant extract for beverages and a branched α-glucan mixture having the following characteristics (A) to (C): (A) Being constructed by glucose molecules; (B) Having a branched structure with a glucose polymerization degree of one or more, bound via a linkage other than α-1,4 linkage to a non-reducing end glucose residue at an end position of a linear glucan with a glucose polymerization degree of 3 or higher, having a structure of binding glucose molecules via α-1,4 linkages; and (C) Isomaltose in an amount of 5% by mass or higher, on a dry solid basis, of the hydrolysate is formed when digested by isomaltodextranase;
where the mass ratio of the plant extract for beverages and the branched α-glucan mixture is in a range of 1:0.1 to 1:20, on a dry solid basis.

A compound represented by the following formula (1): ##STR00001## wherein, R.sub.1 is a linear or branched alkyl group having 1 to 3 carbon atoms or a hydroxyl group; and R.sub.2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group. The present invention can provide a means highly effective in contributing to savory roasting flavor and capable of imparting fragrance with natural feeling.

A compound represented by the following formula (1): ##STR00001## wherein, R.sub.1 is a linear or branched alkyl group having 1 to 3 carbon atoms or a hydroxyl group; and R.sub.2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group. The present invention can provide a means highly effective in contributing to savory roasting flavor and capable of imparting fragrance with natural feeling.