A method for stabilize reduced glutathione using micronized curcumin, to provide a solid and liquid composition or formulation comprising a dispersion of the micronized curcumin. Also, a method for improving the oxidative stability of a peptide in a composition by adding micronized curcumin with the composition, and dispersing the micronized curcumin into the composition containing the peptide. The composition can include a chewing gum.

A method for stabilize reduced glutathione using micronized curcumin, to provide a solid and liquid composition or formulation comprising a dispersion of the micronized curcumin. Also, a method for improving the oxidative stability of a peptide in a composition by adding micronized curcumin with the composition, and dispersing the micronized curcumin into the composition containing the peptide. The composition can include a chewing gum.

The present invention relates to compositions and their uses, specifically provides supplements for equines, in particular horses and ponies. Such a composition is ideal for horses and ponies where promoting, supporting or maintaining calm behavior is desired or required.

The present invention relates to compositions and their uses, specifically provides supplements for equines, in particular horses and ponies. Such a composition is ideal for horses and ponies where promoting, supporting or maintaining calm behavior is desired or required.

The present invention relates to a method for the preparation of a flavouring, comprising the steps of (i) providing a reaction mixture comprising yeast extract comprising at least 0.5 wt. %, by weight of dry matter of yeast extract, glycosylamine and/or derivatives thereof and at least 1.0 wt. %, by weight of dry yeast extract, thiol containing compounds; at least 2 wt. %, by weight of the reaction mixture, acid; at least 10 wt. %, by weight of the reaction mixture, water; (ii) heating the reaction mixture at a temperature in the range of 90-160° C.; wherein the heated reaction mixture has an acidity such that a 1 wt. % dilution in demineralised water has a pH of in the range of 3.5 and 6 at 20° C. and (ii) optionally drying the product.

The present invention relates to a method for the preparation of a flavouring, comprising the steps of (i) providing a reaction mixture comprising yeast extract comprising at least 0.5 wt. %, by weight of dry matter of yeast extract, glycosylamine and/or derivatives thereof and at least 1.0 wt. %, by weight of dry yeast extract, thiol containing compounds; at least 2 wt. %, by weight of the reaction mixture, acid; at least 10 wt. %, by weight of the reaction mixture, water; (ii) heating the reaction mixture at a temperature in the range of 90-160° C.; wherein the heated reaction mixture has an acidity such that a 1 wt. % dilution in demineralised water has a pH of in the range of 3.5 and 6 at 20° C. and (ii) optionally drying the product.

The invention proposes a solution to the problem of develop a chocolate confection that has ingredients with clinical effects, the full chocolate flavor, and minimizes or eliminates glucose increase upon consumption of a small or modest amount of the confection. The proposed solution is to use a combination of unsweetened baking chocolate, glycerin, and Readisorb® liposomally formulated glutathione available from Your Energy Systems, LLC, Palo Alto, Calif. One solution is to mix unsweetened powdered baking chocolate into Readisorb® liposomally formulated glutathione which is formulated in glycerin. The addition of stevia and a bitter blocker is also contemplated.

The invention proposes a solution to the problem of develop a chocolate confection that has ingredients with clinical effects, the full chocolate flavor, and minimizes or eliminates glucose increase upon consumption of a small or modest amount of the confection. The proposed solution is to use a combination of unsweetened baking chocolate, glycerin, and Readisorb® liposomally formulated glutathione available from Your Energy Systems, LLC, Palo Alto, Calif. One solution is to mix unsweetened powdered baking chocolate into Readisorb® liposomally formulated glutathione which is formulated in glycerin. The addition of stevia and a bitter blocker is also contemplated.

There is a need to increase protein synthesis in subjects receiving parenteral nutrition. The present disclosure provides oxidized glutathione (GSSG) or a GSSG analog as a supplement for parenteral nutrition to maintain, promote or increase protein synthesis in a subject receiving parenteral nutrition. The present disclosure also provides a parenteral nutrition solution as well as therapeutic uses of the parenteral nutrition supplement or the parenteral nutrition solution.

There is a need to increase protein synthesis in subjects receiving parenteral nutrition. The present disclosure provides oxidized glutathione (GSSG) or a GSSG analog as a supplement for parenteral nutrition to maintain, promote or increase protein synthesis in a subject receiving parenteral nutrition. The present disclosure also provides a parenteral nutrition solution as well as therapeutic uses of the parenteral nutrition supplement or the parenteral nutrition solution.