There is provided a composition including parietal polysaccharides from at least one Candida species and parietal polysaccharides from at least one different yeast species. The composition can be used in modulating and/or stimulating immune responses in animal or human.

There is provided a composition including parietal polysaccharides from at least one Candida species and parietal polysaccharides from at least one different yeast species. The composition can be used in modulating and/or stimulating immune responses in animal or human.

The present invention relates to: a composition for preparing a candy, the composition containing saccharides having a degree of polymerization of 2 or less and saccharides having a degree of polymerization of 3 or more, and the composition having a content of the saccharides having a degree of polymerization of 3 or more of 29 parts by weight or more, based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or less, based on dry solids; and a method for preparing a candy, by using the same. The present invention provides a candy having improved stickiness and/or the cold flow phenomenon.

The present invention relates to: a composition for preparing a candy, the composition containing saccharides having a degree of polymerization of 2 or less and saccharides having a degree of polymerization of 3 or more, and the composition having a content of the saccharides having a degree of polymerization of 3 or more of 29 parts by weight or more, based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or less, based on dry solids; and a method for preparing a candy, by using the same. The present invention provides a candy having improved stickiness and/or the cold flow phenomenon.

Compositions and methods are provided for mitigating the effects of alcohol by delaying alcohol absorption and/or reducing blood alcohol concentration, and/or for delaying gastric emptying.

Compositions and methods are provided for mitigating the effects of alcohol by delaying alcohol absorption and/or reducing blood alcohol concentration, and/or for delaying gastric emptying.

The present invention relates to a use of an anthocyanin-anionic polysaccharide complex for preventing or treating influenza virus A infection and, more specifically, to a pharmaceutical composition, a food/health functional food/health aid food composition, and a quasi-drug composition, each comprising an anthocyanin-anionic polysaccharide complex as an active ingredient for preventing or treating influenza virus A infection diseases. A composition comprising an anthocyanin-anionic polysaccharide complex as an active ingredient provided in the present invention exhibits excellent anti-viral activity against influenza virus A and as such, can find very advantageous applications in developing an agent for prevention or treatment of diseases caused by influenza virus A infection.

The present invention relates to a use of an anthocyanin-anionic polysaccharide complex for preventing or treating influenza virus A infection and, more specifically, to a pharmaceutical composition, a food/health functional food/health aid food composition, and a quasi-drug composition, each comprising an anthocyanin-anionic polysaccharide complex as an active ingredient for preventing or treating influenza virus A infection diseases. A composition comprising an anthocyanin-anionic polysaccharide complex as an active ingredient provided in the present invention exhibits excellent anti-viral activity against influenza virus A and as such, can find very advantageous applications in developing an agent for prevention or treatment of diseases caused by influenza virus A infection.

A fermented milk for improving autonomic nervous function containing at least one lactic acid bacterial species of the genus Lactobacillus and its metabolite. The lactic acid bacterial species of the genus Lactobacillus is selected from the group consisting of Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus gasseri, Lactobacillus rhamnosus and Lactobacillus acidophilus. The lactic acid bacterial strain of the genus Lactobacillus is preferably Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1(FERM BP-10741).

A fermented milk for improving autonomic nervous function containing at least one lactic acid bacterial species of the genus Lactobacillus and its metabolite. The lactic acid bacterial species of the genus Lactobacillus is selected from the group consisting of Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus gasseri, Lactobacillus rhamnosus and Lactobacillus acidophilus. The lactic acid bacterial strain of the genus Lactobacillus is preferably Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1(FERM BP-10741).