A liquid nutritional composition including 5-methyltetrahydrofolic acid (5-MTHF) is provided. The liquid nutritional composition also includes ascorbic acid and a protein system containing methionine to inhibit or reduce oxidation of the 5-MTHF and provide an active folate level of the liquid nutritional composition that remains stable over the shelf life of the liquid nutritional composition.

The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or reducing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes, their use in specific preparations as well as novel preparations and methods of producing such preparations. Additionally, herein described are methods for decreasing, avoiding or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or for decreasing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes.

The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or reducing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes, their use in specific preparations as well as novel preparations and methods of producing such preparations. Additionally, herein described are methods for decreasing, avoiding or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or for decreasing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes.

The application discloses Lactobacillus strains having a beneficial effect on the metabolic health on a mammalian subject. Further disclosed is compositions comprising such strains and the use thereof for improving the metabolic health or for lowering the blood glucose level in a mammalian subject.

The application discloses Lactobacillus strains having a beneficial effect on the metabolic health on a mammalian subject. Further disclosed is compositions comprising such strains and the use thereof for improving the metabolic health or for lowering the blood glucose level in a mammalian subject.

The present invention relates to a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat. An object of the present invention is to provide a chocolate-like food product with reduced flavor change that occurs with time. As a result of the finding that incorporation of amino acid into a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat significantly reduces the unpleasant odor that occurs with time, the present invention has been accomplished. The amino acid is preferably at least one amino acid selected from glycine, glutamic acid, alanine, proline, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, or asparagine.

The present invention relates to a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat. An object of the present invention is to provide a chocolate-like food product with reduced flavor change that occurs with time. As a result of the finding that incorporation of amino acid into a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat significantly reduces the unpleasant odor that occurs with time, the present invention has been accomplished. The amino acid is preferably at least one amino acid selected from glycine, glutamic acid, alanine, proline, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, or asparagine.

Disclosed are compositions and methods related to eukaryotic microorganisms that can produce unsaturated fatty acids which can be purified and used.

Disclosed are compositions and methods related to eukaryotic microorganisms that can produce unsaturated fatty acids which can be purified and used.

A weight loss system is presented herein. In one embodiment, the weight loss system that accelerates weight loss in a subject eating a caloric restricted diet with a minimum daily protein intake of about 3 oz. and engaging in daily physical activity equivalent to about 5,000 steps per day is presented. The weight loss system can comprise an effective amount of: an antimicrobial component that includes berberine, cinnamon and curcumin; fish oil; a probiotic component that includes Lactobacillus spp., Bifidobacterium spp., and Streptococcus spp.; an antioxidant, phytochemical component that includes apple extract, grape extract, green tea extract, and olive extract; and a vitamin component that includes vitamins A, B, C, D, and E. The weight loss system can stimulate a weight loss of at least 3% more than if not administered to the subject. Further presented herein is a method of facilitating weight loss in a subject and a method of improving the health of a subject participating in a weight loss program.