A method for activating energy metabolism in muscle cells by administering to human beings at least one active substance comprising methoxyflavone for energy metabolism activation, the at least one active substance shown in the following Chemical Formula 1, wherein for Chemical Formula 1, R.sub.1 means an alkyl group with the number of carbons being 1 and R.sub.2 is hydrogen, and neither the B-ring nor the C-ring of the flavone skeleton has a substituent

##STR00001##

The active substance can be part of a composition of food.

A method for activating energy metabolism in muscle cells by administering to human beings at least one active substance comprising methoxyflavone for energy metabolism activation, the at least one active substance shown in the following Chemical Formula 1, wherein for Chemical Formula 1, R.sub.1 means an alkyl group with the number of carbons being 1 and R.sub.2 is hydrogen, and neither the B-ring nor the C-ring of the flavone skeleton has a substituent

##STR00001##

The active substance can be part of a composition of food.

Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.

Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.

Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM) and methods of production thereof. A content (A) of catechin compound(s) in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM) and methods of production thereof. A content (A) of catechin compound(s) in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. According to Node et al. (Cardiovascular diabetology, 8, 23 (2009)), repeated high post-prandial plasma glucose spikes are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or blunting of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition provided in the form of a single serving of one or more unit dosages comprising a combination of 2 to 200 mg of at least one homoisoflavonoid and 20 to 2000 mg of at least one flavonoid monoglucoside, and salts thereof.

Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. According to Node et al. (Cardiovascular diabetology, 8, 23 (2009)), repeated high post-prandial plasma glucose spikes are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or blunting of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition provided in the form of a single serving of one or more unit dosages comprising a combination of 2 to 200 mg of at least one homoisoflavonoid and 20 to 2000 mg of at least one flavonoid monoglucoside, and salts thereof.

Amorphous dispersions of epigallocatechin gallate are herein described. In addition, pharmaceutical compositions comprising such dispersions and methods of treating diseases with such dispersions and pharmaceutical compositions are also described.

Amorphous dispersions of epigallocatechin gallate are herein described. In addition, pharmaceutical compositions comprising such dispersions and methods of treating diseases with such dispersions and pharmaceutical compositions are also described.