The invention is directed to compositions of vitamin D having enhanced bioavailability and enhanced stability. Methods of making and using the compositions of the invention are contemplated and disclosed.

The invention is directed to compositions of vitamin D having enhanced bioavailability and enhanced stability. Methods of making and using the compositions of the invention are contemplated and disclosed.

Methods are disclosed to create healthier palm oil and new food additives derived from products of the processing of Elaeis fruit that were hitherto fore discarded as waste. The pressing product of Elaeis fruit and the effluent created is treated with acidified antioxidants from olive vegetation containing hydroxytyrosol and a mixture of other polyphenols. The treated POME, palm oil and palm juice are stabilized against oxidation and their inherently nutritive components may now be harvested instead of being thrown away.

Methods are disclosed to create healthier palm oil and new food additives derived from products of the processing of Elaeis fruit that were hitherto fore discarded as waste. The pressing product of Elaeis fruit and the effluent created is treated with acidified antioxidants from olive vegetation containing hydroxytyrosol and a mixture of other polyphenols. The treated POME, palm oil and palm juice are stabilized against oxidation and their inherently nutritive components may now be harvested instead of being thrown away.

A process for preparing a slurry of an edible oil phase and fat powder, and to a process of preparing an edible fat-continuous spread out of such, wherein the oil phase comprises olive oil.

The invention is directed to compositions of vitamin D having enhanced bioavailability and enhanced stability. Methods of making and using the compositions of the invention are contemplated and disclosed.

The invention is directed to compositions of vitamin D having enhanced bioavailability and enhanced stability. Methods of making and using the compositions of the invention are contemplated and disclosed.

The present invention concerns a solid creamy alimentary formulation based on olive oil comprising olive oil in an amount comprised between 50 and 90% by weight, fat of vegetable origin between 5 and 50% by weight, water between 0 and 25% by weight, emulsifying agents between 0.2 and 1.2% by weight, vegetable fibers for alimentary use between 0.2 and 1.5% by weight, organic acid for alimentary use between 0.01 and 0.15% by weight; a method of manufacturing and uses thereof.

A nutritional supplement for reducing free radical damage is disclosed. The nutritional supplement includes a first vehicle comprising an upregulating compound mixture configured to upregulate an endogenous antioxidant system and an exogenous antioxidant mixture and a second vehicle comprising a mineral mixture. The upregulating compound mixture is configured to upregulate an endogenous antioxidant system to protect against free radical damage. The upregulating compound mixture includes alpha lipoic acid, resveratrol, curcumin, EGCG, Olivol, rutin, quercetin, and hesperetin. The endogenous antioxidant system includes transcription factors such as Nrf2, NF-B, PPAR, PPAR/, and PPAR that promote transcription of antioxidant genes.

A nutritional supplement for reducing free radical damage is disclosed. The nutritional supplement includes a first vehicle comprising an upregulating compound mixture configured to upregulate an endogenous antioxidant system and an exogenous antioxidant mixture and a second vehicle comprising a mineral mixture. The upregulating compound mixture is configured to upregulate an endogenous antioxidant system to protect against free radical damage. The upregulating compound mixture includes alpha lipoic acid, resveratrol, curcumin, EGCG, Olivol, rutin, quercetin, and hesperetin. The endogenous antioxidant system includes transcription factors such as Nrf2, NF-B, PPAR, PPAR/, and PPAR that promote transcription of antioxidant genes.