The present invention provides nutritional compositions that are employed as oral supplementation to the human diet and methods for using such nutritional compositions. The compositions of the present invention provide for supplementation to the diet of the cancer patient, as well as preventative dietary supplementation aimed at supporting the human immune system for those not currently suffering from cancer. Methods are provided that utilize specific combinations of selected forms selenium. chromium, and molybdenum in combination with fish oil.

The present invention provides nutritional compositions that are employed as oral supplementation to the human diet and methods for using such nutritional compositions. The compositions of the present invention provide for supplementation to the diet of the cancer patient, as well as preventative dietary supplementation aimed at supporting the human immune system for those not currently suffering from cancer. Methods are provided that utilize specific combinations of selected forms selenium. chromium, and molybdenum in combination with fish oil.

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.

Various aspects of the disclosure relate to compositions comprising 2-[(1R,6R)-6-isopropenyl-3-methylcyclohex-2-en-1-yl]-3-hydroxy-5-pentylphenolate and 2-[(1R,6R)-6-isopropenyl-3-methylcyclohex-2-en-1-yl]-5-pentylbenzene-1,3-diol.

The invention comprises a method and apparatus for amending a food product, comprising the steps of: (1) receiving into a second geographic zone the food product from a first geographic zone, where packaging greater than five milligrams per serving of tetrahydrocannabinol (THC) in the food product is illegal in the first geographic zone and legal in the second geographic zone; (2) forming a composition of the tetrahydrocannabinol comprising a viscosity of less than 2,000 mPa sec; and (3) injecting the food product with the composition of the tetrahydrocannabinol to form an amended food product, where the composition preferably comprises an emulsion of tetrahydrocannabinol, an emulsifier, and water with a mean particle size of less than 1000 nm and a viscosity of less than 100 mPa sec.

The invention comprises a method and apparatus for amending a food product, comprising the steps of: (1) receiving into a second geographic zone the food product from a first geographic zone, where packaging greater than five milligrams per serving of tetrahydrocannabinol (THC) in the food product is illegal in the first geographic zone and legal in the second geographic zone; (2) forming a composition of the tetrahydrocannabinol comprising a viscosity of less than 2,000 mPa sec; and (3) injecting the food product with the composition of the tetrahydrocannabinol to form an amended food product, where the composition preferably comprises an emulsion of tetrahydrocannabinol, an emulsifier, and water with a mean particle size of less than 1000 nm and a viscosity of less than 100 mPa sec.

The present invention relates to use of preferably fully hydrogenated soybean oil for manufacturing a particulate feed additive that is resistant to heat induced caking The mixture of the invention comprises hydrogenated soybean oil and thymol, wherein the weight ratio between hydrogenated soybean oil and thymol is from 10:1 to 1:1 and/or wherein the mixture comprises 5-30 weight-% of thymol, based on the total weight of the mixture. Preferably, the mixture is shaped as particles by spray chilling. The particles are then used as a feed additive. The feed additive may be a premix.

The present invention relates to use of preferably fully hydrogenated soybean oil for manufacturing a particulate feed additive that is resistant to heat induced caking The mixture of the invention comprises hydrogenated soybean oil and thymol, wherein the weight ratio between hydrogenated soybean oil and thymol is from 10:1 to 1:1 and/or wherein the mixture comprises 5-30 weight-% of thymol, based on the total weight of the mixture. Preferably, the mixture is shaped as particles by spray chilling. The particles are then used as a feed additive. The feed additive may be a premix.

This disclosure provides novel compositions comprising a compound of Formula I. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.