The present invention relates to a method for improving behaviour in a human subject, comprising administering a nutritional composition comprising 5-50 wt % vegetable lipids based on dry weight of the composition to the subject, the nutritional composition comprising lipid globules having (i) a volume-weighted mode diameter above 1.0 micrometer and/or (ii) a diameter of 2 to 12 micrometer in an amount of at least 45 volume % based on total lipid, wherein improving behaviour is selected from (a) increasing novel object recognition; (b) increasing the preference for novelty; (c) increasing the attention for surroundings; and (d) increasing exploratory behaviour and/or exploratory activity.

The present invention relates to a method for improving behaviour in a human subject, comprising administering a nutritional composition comprising 5-50 wt % vegetable lipids based on dry weight of the composition to the subject, the nutritional composition comprising lipid globules having (i) a volume-weighted mode diameter above 1.0 micrometer and/or (ii) a diameter of 2 to 12 micrometer in an amount of at least 45 volume % based on total lipid, wherein improving behaviour is selected from (a) increasing novel object recognition; (b) increasing the preference for novelty; (c) increasing the attention for surroundings; and (d) increasing exploratory behaviour and/or exploratory activity.

A dietary supplement for improving gastrointestinal functionality includes: an edible supplement comprising at least 10 mg/mL of alcohol soluble components of an animal broth. A method for preparing a dietary supplement for improving gastrointestinal functionality includes the steps of: transforming an animal broth into an active agent by adding a transforming vehicle to the animal broth, wherein the transforming vehicle is an alcohol; isolating the active agent by removing precipitates; removing the transforming vehicle from the active agent; and forming the dietary supplement, wherein the dietary supplement includes the active agent.

The present invention relates to the field of health care food technology, specifically to a traditional Chinese medicine composition with a function of protecting joints, a use thereof, a method for producing the same and a health care food thereof. The Chinese medicine composition comprises CURCUMAE LONGAE RHIZOMA extract, cartilage extract, COICIS SEMEN extract and PUERARIAE LOBATAE RADIX extract. The composition of the present disclosure has a reasonable formulation, and the ingredients cooperate with each other to achieve functions of reducing arthrocele degree, decreasing arthritis index, ameliorating biochemical index of arthritis and reducing articular cavity area through various paths and at various levels.

The present disclosure provides methods and compositions useful for the production of slaughter-free meat products, and the characterizations of the same. The slaughter-free meat products contain several points of distinction when compared to conventional meat procured by harvesting the tissue of a dead animal. Such points of distinction include, but are not limited to, significantly reduced or substantially no: steroid hormones, antibiotics, or microbial contamination; lower fat content; no vasculature; and extended shelf life both at room temperature and when refrigerated.

The present disclosure provides methods and compositions useful for the production of slaughter-free meat products, and the characterizations of the same. The slaughter-free meat products contain several points of distinction when compared to conventional meat procured by harvesting the tissue of a dead animal. Such points of distinction include, but are not limited to, significantly reduced or substantially no: steroid hormones, antibiotics, or microbial contamination; lower fat content; no vasculature; and extended shelf life both at room temperature and when refrigerated.

The present disclosure provides methods and compositions useful for the production of slaughter-free meat products, and the characterizations of the same. The slaughter-free meat products contain several points of distinction when compared to conventional meat procured by harvesting the tissue of a dead animal. Such points of distinction include, but are not limited to, significantly reduced or substantially no: steroid hormones, antibiotics, or microbial contamination; lower fat content; no vasculature; and extended shelf life both at room temperature and when refrigerated.

The present disclosure provides methods and compositions useful for the production of slaughter-free meat products, and the characterizations of the same. The slaughter-free meat products contain several points of distinction when compared to conventional meat procured by harvesting the tissue of a dead animal. Such points of distinction include, but are not limited to, significantly reduced or substantially no: steroid hormones, antibiotics, or microbial contamination; lower fat content; no vasculature; and extended shelf life both at room temperature and when refrigerated.

This disclosure describes compositions of one or more components including milk fat globule membranes (MFGM) complexes, milk fat globules (MFG), commensal organisms, SlgA, recombinant SlgA (rSlgA), triglycerides or oils, and mammalian milk oligosaccharides (MMO) and the use of such compositions. The reconstituted MFGM component of the disclosed invention may come from an animal source, particularly from a mammalian source, including from the processing of buttermilk.

This disclosure describes compositions of one or more components including milk fat globule membranes (MFGM) complexes, milk fat globules (MFG), commensal organisms, SlgA, recombinant SlgA (rSlgA), triglycerides or oils, and mammalian milk oligosaccharides (MMO) and the use of such compositions. The reconstituted MFGM component of the disclosed invention may come from an animal source, particularly from a mammalian source, including from the processing of buttermilk.