The invention provides a composition rich in flavonoids based on natural extracts, comprising a flavonoid extract dispersed by melt mixing or extrusion and encapsulated in a polymer matrix. The invention is also a novel dietary supplement with the naturally occurring ingredient ()-epicatechin, cacao extracted, that could potentially prevent or reduce the risk of Atherosclerotic pathology. The use of ()-epicatechin is promising as a therapeutic agent due to its potential antioxidant activity and its diverse biological properties. ()-Epicatechins are chemically unstable and extensively degraded in fluids of near neutral or greater pH, such as intestinal juice and bile. Current technologies used for taste masking and modified release as spray drying, liposome entrapment, co-crystallization, freeze drying, among others, suffer from numerous shortcomings, including poor repeatability and limitations on target delivery.

The Take4B4 drink contains phytochemicals which is found in onions along with Vitamin C to help improve immunity. Onions is said to help reduce inflammation and heal infections. Raw onions lower the production of bad cholesterol (LDL). A powerful compound called quercetin in onions is known to play a significant role in preventing cancer. Lemonsthe acid in lemons helps to neutralize free radicals linked to aging and most types of disease. The citric acid in lemon juice helps to dissolve gallstones, calcium deposits, and kidney stones. Lemons are rich in vitamin C and flavonoids that work against infections like the flu and colds.

Soothing Triple Gel Thirst Quencher, the Aloe Vera contains Vitamin C, and other Vitamin and minerals. Okra contains Vitamin C and calcium. Lemons naturally have Vitamin C, and the Nopal Cactus contains anti-inflammatory agents. Nopal Cactussaid to control diabetes, is an anti-inflammatory agent, help improve sleep. Okra contains potassium, vitamin B, vitamin C, folic acid, and calcium.

Powdered Banana Leaves (Intense Fiber)Plant fiber that can be used for shakes and smoothies, or baking. The chlorophyll in the leaves prevents intestinal ulcer and skin disease and it cleanses the blood.

UTI (Urinary Tract InfectionThis is a natural sugar-free drink with healing properties. Cranberries may be useful as prevention against urinary tract infections, stomach cancer, and heart disease. Garlic is a plant in the Allium (onion) family closely related to onions, shallots, leeks, chives, and scallions; these can be substituted in the recipe to replace the garlic.

An ingredient-containing emulsified liquid seasoning may include: (A) an ingredient; (B) at least one fat and oil that is either a flavor oil or an edible fat and oil other than a flavor oil; (C) lactic acid; (D) a spice or a spice extract; and (E) a fermented product.

The invention provides a composition rich in flavonoids based on natural extracts, comprising a flavonoid extract dispersed by melt mixing or extrusion and encapsulated in a polymer matrix. The invention is also a novel dietary supplement with the naturally occurring ingredient ()-epicatechin, cacao extracted, that could potentially prevent or reduce the risk of Atherosclerotic pathology. The use of ()-epicatechin is promising as a therapeutic agent due to its potential antioxidant activity and its diverse biological properties. ()-Epicatechins are chemically unstable and extensively degraded in fluids of near neutral or greater pH, such as intestinal juice and bile. Current technologies used for taste masking and modified release as spray drying, liposome entrapment, co-crystallization, freeze drying, among others, suffer from numerous shortcomings, including poor repeatability and limitations on target delivery.

The present invention includes long-day onion plants comprising bulbs having low pungency and methods for obtaining such onions. The present invention also provides reagents and materials that can be used in the methods for obtaining such onions.

The present invention relates to a food for enhancing mucosal immunity comprising black vinegar garlic as an active ingredient.

The present invention relates to a method for preparing a garlic-fermented composition and a garlic-fermented composition prepared by the method, and the purpose of the present invention is to provide a garlic-fermented composition which is easy to take, has no side effect, and improves excellent pharmacological and physiological efficacies of garlic. To achieve this, the method for preparing a garlic-fermented composition according to an aspect of the present invention, comprises: a first fermentation step of mixing garlic, water, and a ferment strain, followed by fermentation, thereby decomposing and converting sugars and proteins of the garlic; and a second fermentation step of additionally supplying a carbon source to a filtrate obtained through solid-liquid separation of the fermented product, followed by fermentation, thereby removing ammonia of the filtrate and decomposing and converting the additionally supplied carbon source.

The present invention relates to a method for producing a strawberry pepper seasoning produced using an anchovy sauce, malted rice and rice syrup and a strawberry fermented solution for added tastes instead of salt, fermented soybean powder, and malt, which have been generally used in the production of red pepper paste, and a strawberry pepper seasoning produced by the method.

The present disclosure relates to a banded garlic product. A banding system and a method of banding garlic is also provided.

Pulses are used to produce low-fat, low-calorie, high viscosity food products having superior texture, preferably without need for added emulsifiers and stabilizers. Generally, the food products are made by hydrating pulses (seeds), milling or pulverizing the pulses before, during or after hydration, and then homogenizing the hydrated pulses with additional liquid at temperatures between 0 and 121 C. and pressures between 6.9 and 690 MPa. Additional liquid is advantageously added before or during homogenization to achieve a liquid:solid ratio of between 2:1 and 15:1, depending on the desired end products. The emulsions produced by these conditions preferably have low lipid content and high viscosity, because of the small hydrodynamic particle size (5-200 m). Flavorings can be added to the emulsions to make commercial products that can be packaged as mayonnaise, salad dressings, food spreads and dips, etc.