Described is a nutritional formula, also referred to as a nutritional formulation, for dietary management of a propionic metabolism disorder, such as propionic acidemia.

Described is a nutritional formula, also referred to as a nutritional formulation, for dietary management of a propionic metabolism disorder, such as propionic acidemia.

Disclosed is a nutritional composition for use in modulating or reducing inflammation in an adult or elderly individual in need thereof. In some aspects, the nutritional composition comprises a neutral human milk oligosaccharide.

The present invention relates to a composition comprising ethyl vanillin or a pharmaceutically acceptable salt thereof as an effective ingredient for preventing or treating muscle disease or for improving a muscle function. Having the capability of upregulating the expression of a protein associated with muscle protein synthesis and muscle mass increase in myocytes and downregulating at an mRNA level the expression of an enzyme involved in muscle protein degradation, ethyl vanillin can exhibit effects of muscle differentiation, muscle regeneration, and muscle strengthening through an increase in muscle mass against muscle diseases attributed to muscle function decrease, muscle consumption, or muscle degradation and can suppress sarcopenia. Thus, ethyl vanillin can be used for preventing or treating muscle diseases or for promoting muscle differentiation, muscle regeneration and muscle strengthening, muscle mass increase, or muscle generation or for improving muscle function.

The present invention relates to a composition comprising ethyl vanillin or a pharmaceutically acceptable salt thereof as an effective ingredient for preventing or treating muscle disease or for improving a muscle function. Having the capability of upregulating the expression of a protein associated with muscle protein synthesis and muscle mass increase in myocytes and downregulating at an mRNA level the expression of an enzyme involved in muscle protein degradation, ethyl vanillin can exhibit effects of muscle differentiation, muscle regeneration, and muscle strengthening through an increase in muscle mass against muscle diseases attributed to muscle function decrease, muscle consumption, or muscle degradation and can suppress sarcopenia. Thus, ethyl vanillin can be used for preventing or treating muscle diseases or for promoting muscle differentiation, muscle regeneration and muscle strengthening, muscle mass increase, or muscle generation or for improving muscle function.

Disclosed is a nutritional composition for use in modulating or reducing inflammation in an adult or elderly individual in need thereof. In some aspects, the nutritional composition comprises a neutral human milk oligosaccharide.

Provided is a composition for improving the nutritional status, reducing the frequency of fever, and/or increasing the immunocompetence of the elderly. The composition is one for improving the nutritional status, reducing the frequency of fever, and/or increasing the immunocompetence of the elderly and comprises the following components (a) to (e): (a) an antioxidant agent; (b) at least one component selected from the group consisting of vitamin B.sub.1, vitamin B.sub.2, vitamin B.sub.6, niacin, and pantothenic acid; (c) at least one component selected from the group consisting of folic acid and vitamin B.sub.12; (d) zinc; and (e) selenium.

Provided is a composition for improving the nutritional status, reducing the frequency of fever, and/or increasing the immunocompetence of the elderly. The composition is one for improving the nutritional status, reducing the frequency of fever, and/or increasing the immunocompetence of the elderly and comprises the following components (a) to (e): (a) an antioxidant agent; (b) at least one component selected from the group consisting of vitamin B.sub.1, vitamin B.sub.2, vitamin B.sub.6, niacin, and pantothenic acid; (c) at least one component selected from the group consisting of folic acid and vitamin B.sub.12; (d) zinc; and (e) selenium.

An optimized nutrient food for optimization of bodily functions and thereby maintenance of health, prevention of diseases and delaying aging. The optimized nutrient food includes about 28% to about 36% of protein, about, 17% to about 26% of dietary fiber, about 6% to about 10% of omega 3 fatty acid, about 6% to about 10% of omega 6 fatty acid, about 4% to about 8% of omega 9 fatty acid, about 2% to about 6% of saturated fat, about 4% to about 13% of starch/sugar, about 6% to about 10% of vitamins and minerals, about 2% to about 5%, by weight of water and, a ratio of omega 3 fatty acid to omega 6 fatty acid ranging from about 0.75:1.25 to about 1.25:0.75. Methods of preparation of the optimized nutrient food as well as methods of treatment administering the optimized nutrient food.

An optimized nutrient food for optimization of bodily functions and thereby maintenance of health, prevention of diseases and delaying aging. The optimized nutrient food includes about 28% to about 36% of protein, about, 17% to about 26% of dietary fiber, about 6% to about 10% of omega 3 fatty acid, about 6% to about 10% of omega 6 fatty acid, about 4% to about 8% of omega 9 fatty acid, about 2% to about 6% of saturated fat, about 4% to about 13% of starch/sugar, about 6% to about 10% of vitamins and minerals, about 2% to about 5%, by weight of water and, a ratio of omega 3 fatty acid to omega 6 fatty acid ranging from about 0.75:1.25 to about 1.25:0.75. Methods of preparation of the optimized nutrient food as well as methods of treatment administering the optimized nutrient food.