A23V2200/314

FATTY ACID FORMULATIONS AND METHODS OF USE THEREOF
20170143655 · 2017-05-25 ·

The present invention provides dietary formulations comprising polyunsaturated fatty acids and vitamin E. The present invention further provides methods of treating various conditions, generally involving administering to an individual in need thereof an effective amount of a subject dietary formulation.

CONSUMABLE COMPOSITIONS AND USES THEREOF FOR ALLEVIATING UNDESIRABLE PHYSIOLOGICAL EFFECTS SYSTEMS
20170128486 · 2017-05-11 · ·

A functional chemical consumption formulated for human consumption and useful for alleviating undesirable physiological effects. The chemical composition may be in liquid, food, or pill form and includes ingredients specifically to provide comfort for persons exposed to higher altitudes. Primary ingredients may include a combination of ammonium, chloride, and potassium ion.

CONSUMABLE COMPOSITIONS AND USES THEREOF FOR ALLEVIATING UNDESIRABLE PHYSIOLOGICAL EFFECTS SYSTEMS
20170128486 · 2017-05-11 · ·

A functional chemical consumption formulated for human consumption and useful for alleviating undesirable physiological effects. The chemical composition may be in liquid, food, or pill form and includes ingredients specifically to provide comfort for persons exposed to higher altitudes. Primary ingredients may include a combination of ammonium, chloride, and potassium ion.

Omega-3 enriched fish oil-in-water parenteral nutrition emulsions
09642826 · 2017-05-09 · ·

An emulsion is provided including: an oil component and a water component, the oil component including: fish oil triglycerides in an amount of about 60% to about 90% based on the weight of the oil component; wherein the fish oil triglycerides include omega-3 fatty acids, expressed as triglycerides, in an amount of at least 60%, based on the total weight of the fatty acids of the fish oil triglycerides; wherein the fish oil triglycerides include a total amount of EPA and DHA, expressed as triglycerides, of at least 45%, based on the total weight of the fatty acids of the fish oil triglycerides; and, at least one medium-chain triglyceride, wherein a total amount of the at least one medium-chain triglyceride is from about 10% to about 40% based on the weight of the oil component.