Patent classifications
A23L33/30
Pharmaceutical Composition or Health Functional Food for Prevention and Treatment of Obesity Containing Powder of Novel Hybrid Mushroom as Active Ingredient
The present invention provides a pharmaceutical composition for the treatment of obesity and fatty liver disease caused due to a high-fat diet, containing, as an active ingredient, the powder of a fruiting body or a mycelium of hybrid mushroom strain GBN2WP0970 having no side effects and an excellent triglyceride absorption inhibitory effect.
Composition and method of <i>Camellia sinensis </i>extract for weight management
The invention is directed to a composition comprising a green tea flower extract and methods for making and using the composition in the management of a healthy body weight. The composition can comprise an aqueous alcohol extract of Camellia sinensis that is administered to a patient to provide a method for maintaining a healthy body weight.
Composition for ameliorating psoriasis symptoms containing extract of <i>Sphallerocarpus gracilis</i>
Disclosed is a composition for ameliorating, preventing or treating an autoimmune skin disease, containing a Musan box (Sphallerocarpus gracilis) extract or a fraction thereof as an active ingredient.
Nutritional composition
A nutritional composition having a total energy content of 67 kcal/100 ml or lower and including: a protein content which is 1.25 g/100 ml or lower, an energy content from protein of 7.2-8.4% of the total energy content of the nutritional composition, an energy content from fat which is at least 49% or more of the total energy content of the nutritional composition, a medium chain fatty acid content comprising 8 to 10 carbons which is less than 3 wt % of total amount of fatty acids, a sialic acid content of 10-25 mg/100 ml, a cholesterol content of 5-10 mg/100 ml, and a sphingomyelin content of 9-15 mg/100 ml is disclosed.
USE OF NICOTINAMIDE RIBOSIDE, NICOTINIC ACID RIBOSIDE, AND NICOTINAMIDE MONONUCLEOTIDE, REDUCED NICOTINYL COMPOUNDS, AND NICOTINOYL COMPOUND DERIVATIVES IN INFANT FORMULA FOR HEALTHY DEVELOPMENT
Infant formula compositions and methods for delivering at least one compound selected from nicotinamide riboside (NR), nicotinic acid riboside (NAR), and nicotinamide mononucleotide (NMN), derivatives thereof, or salts thereof, in combination with at least one of thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), and pyridoxine (vitamin B6), to an infant human subject in need of said compound or compounds are provided.
SYSTEMS AND METHODS FOR ADMINISTERING HYDRATION COMPOSITIONS
Systems and methods for administering one or more hydration compositions to an individual to improve vascular health are provided. A system comprises a hydration composition delivery element and a sensor operatively coupled to the hydration composition delivery element. The sensor is configured to determine one or more of the intake of fluids, the amount of fluid discharged, the activity level of the patient, or level of hydration of the patient based on the level of fluid in the hydration composition delivery element. The system further includes a monitoring system which, based on a signal received from the sensor, provides an indication of one or more of the need to intake fluid, the identity of a specific hydration composition of a plurality of hydration compositions to be consumed or an amount of a hydration composition to be consumed.
INFANT FORMULA COMPRISING HUMAN MILK OLIGOSACCHARIDES, POLYUNSATURATED FATTY ACIDS, NUCLEOTIDES, AND LUTEIN
Infant formulas that include at least one human milk oligosaccharide selected from 2′-fucosyllactose (2′-FL) and lacto-N-neotetraose (LNnT), polyunsaturated fatty acids (PUFAs) docosahexaenoic acid (DHA) and arachidonic acid (AA), where the AA and DHA are present in an n-6/n-3 ratio of between 1 and 1.8, at least 30 mg/L of nucleotides, where the nucleotides include inosine monophosphate, and at least 30 μg/L of lutein are disclosed. Also provided are methods of use of the infant formulas for improving at least one of cognition, learning, and memory in an infant. The methods include administering the infant formulas to an infant.
HAIR RESTORER PREPARATION OR FOOD SUPPLEMENT
The invention relates to a hair restorer preparation or food supplement (100, 100a-100c) for oral administration, comprising L-cysteine and zinc, wherein the hair restorer preparation respectively food supplement (100, 100a-100c) comprises copper, calcium, magnesium, silicium and cholecalciferol, and wherein the composing substances or substance compositions (S-Z) composing the hair restorer preparation respectively food supplement (100, 100a-100c) are determined in their dosage by means of tests and/or measurements and/or questionnaire evaluations (A-H) and are adaptable to the individual organic nutrients supply requirements of a female or a male customer (200, 200a-200d).
PREBIOTIC NEUTRACEUTICAL COMPOSITIONS AND METHODS OF TREATMENT USING THE SAME
Methods for treatment and compositions are provided for increasing the health of humans, livestock, and companion animals. More particularly, dietary supplements (also referred to as PPA (prebiotic, probiotic, antibodies) compositions) for treating humans, livestock, and companion animals, and methods for making and using them for treatment of various conditions are disclosed.
CUSTOMIZED COOKING UTILIZING DEEP LEARNING NEUROMORPHIC COMPUTING OF HYPERSPECTRAL INPUT
One or more processors receive hyperspectral band input, biometric input, and cognitive input as response input, from a user sampling a plurality of base foods, each base food prepared with a subset of ingredients and preparation techniques. The response input is transformed to a numeric representation of the respective input. Deep learning techniques are used to train an algorithm using the response data. A probabilistic ranking of base food is generated using unsupervised learning. Probability values of base food, ingredients, and preparation technique, associations preferred by the user, are generated, along with rules which define constraints associated with conditions for base food, ingredient, and preparation techniques, of user preferences. An objective function is generated that includes decision variables respectively aligned with constraints, and in response to optimizing the objective function, a preferred base food and ingredients, with preferred conditions of the user, is determined.