NEW SYSTEM WITH EMERGING PROPERTIES FOR USE IN THE TREATMENT OF METABOLIC SYNDROME

Abstract

The present invention provides a new system with emerging properties in the form of a mixture or composition and the use of the same in the treatment or in assisting the treatment of the metabolic syndrome or one or more symptoms related to it.

Claims

1. A mixture comprising from 56% to 84% w/w of dietary fibers, wherein from 31% to 47% w/w of said mixture is represented by soluble fibers and from 25% to 37% w/w of said mixture is represented by insoluble fibers; vegetable fats from 0.28% to 0.42% w/w; vegetable phenols from 0.08% to 0.16% w/w; vegetable terpenes from 0.52% to 0.78% w/w; vegetable sugars from 1.62% to 2.70% w/w; water from 6.2% to 9.3%; inorganic compounds of vegetable origin, from 3.6% to 5.7% w/w; nitrogenous substances of vegetable origin from 1.84% to 2.76% w/w.

2. The mixture according to claim 1 wherein said dietary fibers are from 59.7% to 80.8% w/w of vegetable fibers, wherein from 33.2% to 45% w/w of said mixture is represented by soluble fibers and from 26.5% to 35.8% w/w of said mixture is represented by insoluble fibers or wherein said dietary fibers are from 63% to 77% w/w of vegetable fibers, wherein from 35% to 43% w/w of said mixture is represented by soluble fibers and from 28% to 34% w/w of said mixture is represented by insoluble fibers.

3. The mixture according to claim 1, wherein at least the 30% of said dietary insoluble fibers is α-cellulose and at least the 15% of said dietary insoluble fibers is lignin or wherein at least the 35% of said dietary insoluble fibers is α-cellulose and at least the 17% of said dietary insoluble fibers is lignin, or wherein at least the 40% of said dietary insoluble fibers is α-cellulose and at least the 18% of said dietary insoluble fibers is lignin.

4. The mixture according to claim 1, wherein said dietary fibers are at least two of: dietary fibers of hemp, cotton, bamboo, konjac, glucomannan, oat, spelt, rice, corn, wheat, barley, baobab, carrot, opuntia, daikon, citrus albedo, stevia, linden, linen, althea, mallow, acacia, xanthan gum, Larch, Cyamopsis tetragonoloba, sterculia, ceratonia, topinambur, pea, soy, psyllium, dandelion, chicory, amaranth, agave, karkadè, Aloe vera and are present inside said mixture in the form of flours, powders and/or aqueous or hydroalcoholic extracts.

5. The mixture according to claim 4, wherein said dietary fibers comprise fibers of glucomannan, oat, opuntia, stevia, inulin and Arabic gum.

6. A composition comprising the mixture according to claim 1 and at least one pharmaceutically acceptable or food grade excipient and/or carrier and/or natural flavor, wherein said mixture constitutes the active principle of said composition.

7. The mixture according to claim 1 in the form of granulate or tablet or the composition according to claim 6 in the form of granulate, tablet, capsule.

8. A method of treating metabolic syndrome comprising administering a therapeutically effective amount of the mixture of claim 1 to a subject in need thereof.

9. The method of claim 8, wherein said mixture or composition is administered in the appropriate dosage before the main meals.

10. The method of claim 9, wherein said mixture or composition is administered at a dosage of 1.5 to 2.5 g before each main meal

Description

DETAILED DESCRIPTION OF THE FIGURES

[0047] FIG. 1 shows the macroscopic evaluation of the gel formation kinetics at different pHs in three buffer systems according to USP: phosphate buffer pH 6.4 and pH 8 and chloride buffer pH 1.5. 2.5 g of example of composition 1 and 2.35 g of comparison example were dispersed in 150 ml of liquid medium and the dispersion was mixed slowly for 1 minute after which it was placed in a small bath heated to 37° C. The macroscopic evaluation of the gel formation kinetics shows how the gel formed by the composition example 1, unlike the comparison example, is stable in the presence of a high ionic strength and a strongly acidic pH, at a pH close to neutrality as well as at basic pH, it is much more homogeneous and therefore favours the ergonomics of the system.

[0048] FIG. 2: flow curve of the APS sample composition example 1 and comparison example subjected to 0.1-100 s slip gradient.

[0049] FIG. 3: determination of the Linear Visco-Elastic Region (LVER), the elastic modulus (G′) and the viscous modulus (G′).

DETAILED DESCRIPTION

[0050] The present invention therefore relates to a system with emergent properties in the form of a mixture comprising from 56% to 84% w/w of dietary fibers, wherein from 31% to 47% w/w of said mixture is represented by soluble fibers and from 25% to 37% w/w of said mixture is represented by insoluble fibers; vegetable fats from 0.28% to 0.42% w/w; vegetable phenols from 0.08% to 0.16% w/w; vegetable terpenes from 0.52% to 0.78% w/w; vegetable sugars from 1.62% to 2.70% w/w; water from 6.2% to 9.3%; inorganic compounds of vegetable origin, from 3.6% to 5.7% w/w; nitrogenous substances of vegetable origin from 1.84% to 2.76% w/w.

[0051] This system, which can be formulated by adding one or more of suitable excipients and/or carriers and/or natural food grade or pharmaceutically acceptable flavours, is indicated for the treatment or to assist in the treatment of the metabolic syndrome.

[0052] Thanks to the combination of all the components of its formulation (soluble fibers, insoluble fibers and terpenes) it constitutes an Active Physiological System (APS) which acts by interacting with the intestine in all its components (kilo, microbiota, intestinal epithelium). APS complexes with the intestinal content (kilo), causes the change in physical properties (increase in viscosity), and dilutes the concentration of fats and carbohydrates. In particular, APS: [0053] makes the absorption of these substances more gradual (retard effect), while also reducing the total amount absorbed; [0054] rebalances the intestinal flora, useful for a more rapid and stable improvement of metabolic functions; normalizing intestinal transit, which further promotes the elimination of fats (cholesterol and triglycerides) and carbohydrates (including glucose); [0055] reduces the reabsorption of bile acids helping to rebalance the levels of circulating cholesterol and, thanks to its viscosity, it interposes between the intestinal content (rich in fats as well as any irritants) and the mucosa, favouring its protection.

[0056] In the system of the present invention, the soluble and insoluble vegetable fibers lead to the formation of a natural gel with physiological effects that occur along the entire length of the gastrointestinal tract which improve its transit and increase the sense of satiety due to the slowing of emptying. gastric.

[0057] The high capacity to absorb water (wbc or water binding capacity) of the soluble fibers causes the formation of the gel which causes a decrease in the absorption of nutrients, such as carbohydrates and lipids and cholesterol.

[0058] With this mechanism, a control of the postprandial glycaemic and lipemic peak is obtained, which over time leads to the improvement of the metabolic parameters of sugars and fats.

[0059] Insoluble fibers function above all as agents capable of increasing faecal mass, increasing its total weight and speeding up its expulsion with a consequent decrease in the absorption of nutrients, especially lipids.

[0060] Both for obesity/high abdominal circumference and for the recovery of dysglycaemia and dyslipidemia constituting the metabolic syndrome, it is necessary to reduce the “active” presence and bioavailability to the absorption of lipids and carbohydrates and avoid post-prandial glycaemic peaks. Both of these effects are the result due to the specific mixture of soluble and insoluble fibers contained in the system (mixture or composition) of the invention: the sequestering effect and a greater peristalsis, which promotes the elimination with the faeces of lipids and carbohydrates and any other related substances.

[0061] Both conditions require products with chemical and physical characteristics which are: [0062] The ability to become viscous, linked to the presence of fibers [0063] The ability to bind and retain water, expressed by the water binding capacity.

[0064] The water binding capacity 20% for the system of the invention) represents the ability of a fiber to swell in contact with water and keep the water itself inside its matrix even when subjected to physical stress such as centrifugation.

[0065] The mechanism of action of the system of the invention derives from said features, and can be summarized in four fundamental points: [0066] thickening of the unmixed layer, i.e. the formation of an inert mass inside the stomach and intestine, which covers the intestinal mucosa and partially masks the nutrients in the path that lipids and carbohydrates must travel from the intestinal lumen to the enterocytes, lengthening their absorption times, and reducing and/or making the absorption of these substances more gradual (retard effect), [0067] increase in viscosity of intestinal contents with consequent contrast to the mixing of nutrients with digestive enzymes and therefore loss of digestion efficiency and consequent lower absorption of digested nutrients, [0068] adsorption and sequestration of bile acids with consequent decrease in the emulsion of lipids within the intestinal lumen, decrease in the digestive efficiency of gastric and pancreatic lipases; the sequestering effect of the water-soluble fibers of the bile salts prevents their intestinal absorption, directing the liver to a greater use of cholesterol for the new production of bile acids, generating a net reduction in the value of total cholesterol, LDL in the blood [0069] protection of the intestinal mucosa and microbiota from contact with too high concentrations of lipids and carbohydrates.

[0070] This modulated action, typical of fibers, is also typical of the mechanical action mechanism, as it does not act on specific enzymes or receptors present in the intestinal lumen, but it works on the rheological properties of the kilo and the nutrients themselves.

[0071] The more the nutrients are concentrated, due to an excessive intake, the more they interact with the fibers; the less they are concentrated, the less the intervention of the fibers on the rheological characteristics of the kilo and absorption will be incisive.

[0072] Among the known critical performance parameters are the WBC and the amount of total fibers. The increase in the total volume of the intestinal content, precisely in the aqueous part, where hydrophilic nutrients and lipid micelles are dissolved, together with digestive enzymes, depends on them thereby diluting the concentration of nutrients and reducing and slowing their absorption.

[0073] In other words, the particular mixture of soluble and insoluble fibers and of the other components of the system of the invention causes, upon contact with water, the production of a viscous gel with a high level of WBC.

[0074] The authors of the present invention have surprisingly found that a careful selection of the components, wherein at least 30% of said insoluble dietary fiber is α-cellulose and at least 15% of said insoluble dietary fiber is lignin, or wherein at least the 35% of said insoluble dietary fiber is α-cellulose and at least 17% of said insoluble dietary fiber is lignin, or wherein at least 40% of said dietary fiber is α-cellulose and at least 18% of said insoluble dietary fiber is lignin, allows to obtain a system whose interaction with the water present in the alimentary duct develops a gel resistant to pH variations, which is stable at values ranging from pH 1.5 up to pH 8 values (see examples section). Said stability guarantees system compliance in all parts of the digestive system, from stomach to intestine. Furthermore, the system of the invention behaves like a pseudoplastic fluid, so that its viscosity decreases as the deformation rate increases (see section examples and figures) with a decreasing viscosity from about 123 Pa.Math.s to 0.1 s-1, to 0.3 Pa.Math.s at 100 s-1 at 37° C. These viscosity values demonstrate the slow gel formation which results in a high ergonomy in the gastrointestinal tract, allowing effective mixing with the contents of the gastrointestinal tract.

[0075] The oscillatory tests carried out, and reported in the examples section, also surprisingly show, given the high lignin component of the insoluble fibers (which by its nature should counteract the formation of the gel and poorly hydrate) that the product has a broad LVER (Visco Region Linear elastic), which confirms the stability of the product.

[0076] Finally, the fractionation experiments show that the system of the present invention resists to separation while maintaining the gel structure despite the shear, pressure and temperature forces used, demonstrating the ability of the gel derived from the interaction of the system with water, to resist the induced deformation stresses, maintaining its structure and homogeneity. This feature is particularly useful in the gastrointestinal transit in which the product is subject to compression and stress by peristaltic stimuli.

[0077] Comparative tests with an analogous composition in which the insoluble fibers do not have the percentages of alpha cellulose and lignin of the mixture or of the composition according to the present description or the claims, show how relevant feature for a better effectiveness of the product in the gastrointestinal tract, are surprisingly improved, thereby allowing to obtain a more effective effect in the treatment or in adjuvatig the treatment of the metabolic syndrome.

[0078] In una forma di realizzazione preferita, la presente invenzione riguarda quindi una miscela comprendente dal 56% all '84% p/p di fibre alimentari, di cui dal 31% al 47% p/p di detta miscela è rappresentato da fibre solubili e dal 25% al 37% p/p di detta miscela è rappresentato da fibre insolubili; grassi vegetali dallo 0.28% allo 0.42% p/p; fenoli vegetali dallo 0.08% allo 0.16% p/p; terpeni vegetali dallo 0.52% allo 0.78% p/p; zuccheri vegetali dall '1.62% al 2.70% p/p; acqua dal 6.2% al 9.3%; composti inorganici come sali e/o esteri di acidi e/o macroelementi, di origine vegetale, da 3.6% a 5.7% p/p; sostanze azotate di origine vegetale come principalmente proteine e amminoacidi dall '1.84% al 2.76% p/p.

[0079] In a preferred embodiment, the present invention therefore relates to In a preferred embodiment, the present invention therefore relates to a mixture comprising from 56% to 84% w/w of dietary fibers, of which from 31% to 47% w/w of said mixture is represented by soluble fibers and the 25% to 37% w/w of said mixture is represented by insoluble fibers; vegetable fats from 0.28% to 0.42% w/w; vegetable phenols from 0.08% to 0.16% w/w; plant terpenes from 0.52% to 0.78% w/w; vegetable sugars from 1.62% to 2.70% w/w; water from 6.2% to 9.3%; inorganic compounds such as salts and/or esters of acids and/or macroelements, of vegetable origin, from 3.6% to 5.7% w/w; nitrogenous substances of vegetable origin such as mainly proteins and amino acids from 1.84% to 2.76% w/w.

[0080] In a preferred embodiment, said dietary fibers are from 59.7% to 80.8% w/w of vegetable fibers, wherein from 33.2% to 45% w/w of said mixture is represented by soluble fibers and from 26.5% to 35.8% w/w of said mixture is represented by insoluble fibers or wherein said dietary fibers are from 63% to 77% w/w of vegetable fibers, wherein from 35% to 43% w/w of said mixture is represented by soluble fibers and from 28% to 34% w/w of said mixture is represented by insoluble fibers.

[0081] The embodiment wherein at least the 30% of said dietary insoluble fibers is α-cellulose and at least the 15% of said dietary insoluble fibers is lignin or wherein at least the 35% of said dietary insoluble fibers is α-cellulose and at least the 17% of said dietary insoluble fibers is lignin, or wherein at least the 40% of said dietary insoluble fibers is α-cellulose and at least the 18% of said dietary insoluble fibers is lignin is particularly preferred due to the advantageous effects disclosed in the example section.

[0082] In a particularly preferred embodtiment about 42% of said dietary fibers is α-cellulosa e circa it 19% said insoluble dietary fibers is lignin.

[0083] According to the present invention, in any embodiment described or claimed both of mixture and of composition, said dietary fibers are at least two of: dietary fibers of hemp, cotton, bamboo, konjac, glucomannan, oat, spelt, rice, corn, wheat, barley, baobab, carrot, opuntia, daikon, citrus albedo, stevia, linden, linen, althea, mallow, acacia, xanthan gum, Larch, Cyamopsis tetragonoloba, sterculia, ceratonia, topinambur, pea, soy, psyllium, dandelion, chicory, amaranth, agave, karkadè, Aloe vera and are present inside said mixture in the form of flours, powders and/or aqueous or hydroalcoholic extracts.

[0084] Additionally, the mixture or the composition of the invention may comprise inulin, glucomannan and fibers in the form of vegetable gums, such as gum arabic, xanthan gum, larch gum, comma karaya.

[0085] The fibers indicated above can be found in hemp (plant), cotton (plant, cotton wool, seeds), bamboo (plant), oats (plant, seeds, cuticle), spelled (plant, seeds, cuticle), rice (plant, seeds, cuticle), corn (plant, seeds, cuticle), wheat (plant, seeds, cuticle), barley (plant, seeds, cuticle), baobab (fruit), carrot (root), konjac (tuber), opuntia (pale, fruits), daikon (horseradish) (root), citrus albedo, stevia (leaves, plant), linden (flowers and bracts), flax (seeds), marshmallow (root), mallow (leaves), acacia (gum arabic) (fruits, seeds, leaves), xanthan gum, Larch (gum larch), Cyamopsis tetragonoloba (guar gum) (buds, leaves, fruits), sterculia (karaya gum), ceratonia (carob, seeds), Jerusalem artichoke (root), pea (plant, fruits), soy (seeds, cuticle) psyllium (seeds), dandelion (root), chicory (root), amaranth (leaves), agave (plant), karkadè (leaves, flowers, seeds), Aloe vera (plant, leaves).

[0086] Preferably, in any embodiment described or claimed herein, the mixture or the composition of the invention does not comprise cellulose in microcrystalline form, in other words, the cellulose component is substantially comprised in vegetable flours or powders, and not as a substance purified therefrom.

[0087] The same applies to the lignin component.

[0088] According to the present invention, the soluble fibers can be derived from: aqueous extracts of the fibers listed above or from flours of the fruits, plants and parts of plants listed above.

[0089] As stated above, insoluble fibers can be derived from: grinding or pulverizing the plants listed below:

[0090] hemp (plant), cotton (plant, cotton wool, seeds), bamboo (plant), oats (plant, seeds, cuticle), opuntia (shovels, fruits), spelled (plant, seeds, cuticle), rice (plant, seeds, cuticle), corn (plant, seeds, cuticle), wheat (plant, seeds, cuticle), barley (plant, seeds, cuticle), baobab (fruit), citrus albedo, stevia (leaves, plant), ceratonia (carob, seeds), pea (plant, fruits, cuticle), soy (seeds, cuticle), agave (plant).

[0091] In the present invention, opuntia can be in any embodiment opuntia ficus indica.

[0092] Therefore, in a preferred form, the mixture or composition of the invention comprise insoluble fibers in the form of ground or pulverized plants of the plants indicated above or of their parts (as indicated in the brackets).

[0093] The indication “plant” in brackets indicates that the ground or powder is preferably produced from the whole plant and not from individual parts of the same.

[0094] According to the present invention, the phenols can be derived from: extracts of plants containing dietary fibers and from the plant powders used. Such phenols are therefore preferably comprised in the powders and/or ground and/or in the extracts of the plants indicated above.

[0095] Terpenes can be derived from one or more of the plants listed above. In a preferred embodiment, the terpenes contained in the mixture or composition of the invention are mainly provided by stevia, which can be present in them, for example in the form of powder.

[0096] The nitrogenous substances according to the present invention are also contained in the extracts of plants containing dietary fiber and in the powders or ground of the plants used.

[0097] In a particular embodiment, the total fibers of the mixture or composition of the invention are glucomannan fibers from konjac, marshmallow, flax, lime, oats, stevia, opuntia, and also comprise inulin and gum arabic

[0098] Of which soluble fibers of glucomannan, marshmallow, flax, linden, inulin, gum arabic and insoluble fibers of oats, stevia, opuntia

[0099] Nitrogen compounds are provided by glucomannan, marshmallow, flax, lime, oat, stevia, opuntia, inulin, gum arabic, phenolic compounds from marshmallow, flax, lime, stevia, opuntia and to a lesser extent by all the powders used, sugars and derivatives from marshmallow, flax, lime, stevia, opuntia and to a lesser extent from all the powders used and the terpenes substantially from stevia.

[0100] In a preferred embodiment, the mixture or composition of the invention comprises or consists of

TABLE-US-00003 Range of percentages with respect to the total weight of the mixture or CLASSES OF SUBSTANCES composition Nitrogen substances of vegetable origin  1.84-2.76  Total vegetable dietary fibers divided into 56.20-84.30 Total soluble fibers 31.28-46.92 Total insoluble fibers 24.92-37.38 Fats  0.28-0.42  Water  6.20-9.30  Phenols  0.08-0.16  Terpenes  0.52-0.78  Sugars  1.62-2.7   Inorganic compounds such as salts and/or   3.6-5.7   esters of acids and/or macroelements, of vegetable origin

[0101] The term “comprises” is used throughout the description and in the claims, when referring to the total composition of the mixture, due to the fact minimum percentages of other substances, for a total of maximum 0.5%, 1% or 2% could be present and be not detected or detectable.

[0102] In one embodiment, the mixture or composition of the invention comprises or consists of

TABLE-US-00004 Range of percentages with respect to the total weight of the mixture or composition CLASSES OF SUBSTANCES Example 1 Example 2 Example 3 Nitrogen substances of 2.20 2.40 2.30 vegetable origin Total vegetable dietary 70.00 70.50 70.25 fibers divided into Total soluble fibers 37.30 40.90 39.10 Total insoluble fibers 32.70 29.60 31.15 Fats 0.30 0.40 0.35 Water 7.50 8.00 7.75 Phenols 0.14 0.10 0.12 Terpenes 0.61 0.69 0.65 Sugars 1.71 2.60 2.16 Inorganic compounds such as 4.97 4.46 4.7 salts and/or esters of acids and/or macroelements, of vegetable origin

[0103] The mixture of the invention can be composed of

TABLE-US-00005 Component % w/w Glucomannan flour 26.64-40.04 Oat fiber 24.96-37.44 Opuntia 17.55-26.33 Inulin 3.78-5.68 Gum arabic powder 3.78-5.68 Impalpable stevia powder 1.81-2.71 Linden flowers and bracts 0.48-0.72 mucilage extract Flax seeds mucilage 0.48-0.72 freeze-dried extract Marshmallow root mucilage 0.48-0.72 freeze-dried extract Total 100

[0104] The invention also relates to a composition comprising the mixture according to any of the embodiments provided in the present description and at least one excipient and/or carrier and/or pharmaceutically acceptable natural flavor in which said mixture constitutes the active ingredient of said composition.

[0105] According to an embodiment, the composition corresponds, as classes of substances and relative percentages, to any of the embodiments of the mixture of the invention disclosed in the present description.

Examples of Composition are Provided Below

General Composition Example

[0106]

TABLE-US-00006 Component % w/w Glucomannan flour 24.8-37.2 Oat fiber 23.22-34.82 Opuntia 16.32-24.48 Natural flavours 5.6-8.4 Inulin 3.52-5.58 Gum arabic powder 3.52-5.58 Impalpable stevia powder 1.68-2.52 Linden flowers and bracts 0.45-0.67 mucilage extract Flax seeds mucilage 0.45-0.67 freeze-dried extract Marshmallow root mucilage 0.45-0.67 freeze-dried extract Total 100

Composition Example 1

[0107]

TABLE-US-00007 Component % w/w Glucomannan flour 31 Oat fiber 29.02 Opuntia 20.4 Natural flavours 7 Inulin 4.4 Gum arabic powder 4.4 Impalpable stevia powder 2.1 Linden flowers and bracts 0.56 mucilage extract Flax seeds mucilage 0.56 freeze-dried extract Marshmallow root mucilage 0.56 freeze-dried extract Total 100

Composition Example 2

[0108]

TABLE-US-00008 Component % w/w Glucomannan flour 24.81 Oat fiber 34.82 Opuntia 24.48 Natural flavours 5.6 Inulin 3.52 Gum arabic powder 3.52 Impalpable stevia powder 1.68 Linden flowers and bracts 0.67 mucilage extract Flax seeds mucilage 0.45 freeze-dried extract Marshmallow root mucilage 0.45 freeze-dried extract Total 100

Composition Example 3

[0109]

TABLE-US-00009 Component % w/w Glucomannan flour 36.59 Oat fiber 23.22 Opuntia 16.32 Natural flavours 8.4 Inulin 5.58 Gum arabic powder 5.58 Impalpable stevia powder 2.52 Linden flowers and bracts 0.45 mucilage extract Flax seeds mucilage 0.67 freeze-dried extract Marshmallow root mucilage 0.67 freeze-dried extract Total 100

Composition Example 4

[0110]

TABLE-US-00010 Component % w/w Glucomannan flour 36.59 Insoluble rice fiber 23.22 Opuntia 16.32 Natural flavours 8.4 Inulin 5.58 Gum arabic powder 5.58 Impalpable stevia powder 2.52 Linden flowers and bracts 0.45 mucilage extract Flax seeds mucilage 0.67 freeze-dried extract Marshmallow root mucilage 0.67 freeze-dried extract Total 100

Composition Example 5

[0111]

TABLE-US-00011 Component % w/w Glucomannan flour 36.59 Insoluble rice fiber 23.22 Opuntia 16.32 Natural flavours 8.4 Inulin 5.58 Gum arabic powder 5.58 Impalpable stevia powder 2.52 Linden flowers and bracts 0.45 mucilage extract Flax seeds mucilage 0.67 freeze-dried extract Marshmallow root mucilage 0.67 freeze-dried extract Total 100

[0112] The composition according to the invention can be supplied with powder, in the form of granules in sachets, tablets, capsules.

[0113] The system of the invention (mixture or composition), in any of the embodiments provided in the present description and in the claims, is indicated for the restoration or to assist in the restoration of one or more of the main index parameters of a metabolic imbalance, when these are altered.

[0114] These parameters are: (for this part it will be necessary to provide data within 12 months) [0115] LDL cholesterol levels 100 mg/dl and/or HDL cholesterol <40 mg/dl in males and <50 mg/dl in females; [0116] triglyceride levels ≥150 mg/dl; [0117] fasting glucose levels >100 mg/dl (IFG) and/or impaired glucose tolerance (or impaired glucose tolerance) 140-199 mg/dl (IGT); [0118] high abdominal circumference values even in subjects of normal weight (≥94 cm in males and ≥80 cm in females).

[0119] The composition of the invention can for example be administered in a daily dosage which can go for example from a minimum of 3 g to a maximum of 5 g, for example 3; 3.5; 4; 4.4; 5 g preferably divided into two administrations of, for example 1.5; 2; 2.25; 2.5 g each administered before main meals.

[0120] Each dose to be ingested before meals can be formulated as a single dose such as granules sachet, tablet or capsule.

[0121] The invention also relates to a mixture or composition according to any of the embodiments provided in the present description and in the claims, for use in the treatment or as an adjuvant in the treatment of the metabolic syndrome.

[0122] The treatment comprises taking the mixture or composition of the invention before main meals, for example 30′, 20′, 15′, 10′ before main meals.

[0123] If the composition is in the form of granules, in the case of suspension of the same in water or liquid, it must be ingested before the formation of the gel following contact with the liquid.

[0124] An example of dosage: 4-5 g per day for both adults and children from 8 years of age before the two main meals.

[0125] Although the first improvements occur already after the first month of therapy, it is advisable to take the product for at least 2-3 months. However, it is possible to repeat the treatment cycle several times throughout the year.

[0126] The mixture or composition is therefore preferably administered before the main meals. When the granulate is used, it can be administered in suspension in water or other liquid, shaken and ingested as soon as it is mixed, before the gel is formed, in an appropriate quantity and for an appropriate time, depending on the specific condition, starting from a few weeks until chronic intake.

[0127] At any point in the description and in the claims the term comprising may be replaced by the term “consisting of”.

[0128] The examples reported below show the chemical and physical characteristics of the mixture of the invention that demonstrate its emerging properties.

[0129] The data of the experiments reported below are the results obtained using the composition shown in the composition example 1, the other composition examples provided in this description gave similar results (data not shown).

[0130] The comparative data provided are obtained using a composition in which oat fiber has been replaced with microcrystalline cellulose.

EXAMPLES

1. Product Preparation

[0131] The components of the product according to the composition examples provided are powders with defined granulometry, prepared starting from the different parts of the plants such as flowers, fruits, roots, seeds, leaves etc. using techniques known to experts in the field such as hulling, cutting, washing, blowing, sieving, drying, grinding and calibration (for example for the preparation of oat fiber and glucomannan flour), or extracts obtained by keeping the selected and cut parts of the plants in solvent, such as water or mixtures of water and alcohol, for varying times, drug/solvent ratios and temperatures. Once concentrated and pasteurized, the extracts can undergo drying or intermediate steps of centrifugation, filtration and adsorption on substrates of various kinds to standardize their content before being dried.

[0132] The product contains three aqueous extracts, in particular Altea, Linden and linseed.

[0133] The diagrams below show, by way of example, the production process of marshmallow root extract, lime extract and linseed extract.

[0134] The comparison composition is represented by composition 1 in which the oat fiber has been replaced by crystalline microcellulose.

[0135] The components of the product according to the composition examples provided in the detailed description in the form of powders or dry extracts were weighed, physically mixed and were subjected to wet granulation in order to increase the density and workability of the system.

[0136] The following examples show the data obtained with the composition example 1 provided in the detailed description.

[0137] All the components of the APS when placed in water interact through forces of various kinds, contributing to form a homogeneous product system with its own kinetics. This system is a gel that initially has a reduced viscosity, but structures over time, from a few minutes to several hours. The result is a homogeneous system that behaves as such even if placed at acid pH, pH close to neutrality or basic pH typical of the various segments of the gastrointestinal tract.

[0138] This system therefore has a particular ergonomics as it maintains its homogeneity within the gastrointestinal tract, the ability to adapt to the entire tract and to mix with the food bolus.

[0139] In order to study the physiological behaviour, experiments of suspension of the product at different pH times and of rheological characterization were carried out.

2. Study at Different pHs

[0140] To evaluate the gel formation at different pHs, three buffer systems according to USP were prepared: chloride buffer pH 1.5, phosphate buffer pH 6.4 and pH 8. 2.5 g of example of composition 1 and 2.35 g of example of comparison 2 were dispersed in 150 ml of liquid medium and the dispersion was mixed slowly for 1 minute after which it was placed in a small bath heated to 37° C. The macroscopic evaluation of the gel formation kinetics shows how the gel formed by the composition example 1, unlike the comparison example, is stable in the presence of a high ionic strength and strongly acid pH, at pH close to neutrality as well as at basic pH, it is much more homogeneous and therefore favors the ergonomics of the system.

3. Rheological Characterization

[0141] Rheology is the study of the flow and deformation of matter. In rheometers the sample undergoes a shear deformation, ie it is squeezed between two surfaces. The lower surface in contact with a part of the instrument that remains stationary, the upper surface in contact with a surface that moves with a certain force which will cause, depending on the type of material (solid or liquid), or a deformation (x) which can be a function of time or if the material is a liquid everything will be rotated with a certain speed (v). This deformation X or the velocity V applies to the first layer of material, the one directly in contact with the moving surface of the rheometer. The layer of material immediately below will be dragged from the top but the deformation will be less and the v will be less. This will also apply to the immediately lower layer and so on up to the lowest layer which is instead stationary: it does not undergo any deformation or does not move at any speed. So whether the upper layer is only moved or is put in continuous movement, there is a GRADIENT. In rheometers, however, the reasoning is not in terms of force, speed, displacement. All these parameters are rescaled as a function of the sample size.

[0142] For example, F is divided by the surface on which it is applied and the STRESS is obtained. Viscosity is a measure of the resistance that the liquid opposes to the flow and is given by the ratio between the shear stress and the flow gradient (Pa.$). The

[0143] SLIDING GRADIENT is given by the ratio between the rotation speed and the thickness of the gap.

Viscosity and Shear Rate Parameters

[0144] In particular, to characterize the gel formed after the introduction of the APS into water, two types of tests were conducted on the example of composition 1 and on the comparative composition: [0145] 1—determination of the flow curve. [0146] Analysis parameters: shear rate 0.1-100 s-1 [0147] Temperature 37° C. [0148] Number of replicas 3 [0149] 2—determination of the Linear Viscoelastic Region (LVER) [0150] Analysis parameters: shear strain 0.1-100% [0151] Frequency 5.0 Hz [0152] Temperature 37° C. [0153] Number of replicas 3 [0154] INSTRUMENT: ROTATIONAL REOMETER TA INSTRUMENT [0155] GEOMETRY: PLATE-CONE C60 mm [0156] GAP: 29 μm [0157] TEMPERATURE: 37° C.

[0158] NUMBER OF REPLICAS: 3

3.1 Preparation Of Samples

[0159] 1 L of thermostated drinking water at a temperature of 50° C. was added to a 2 L beaker.

[0160] For each test, 150 ml of water at 50° C. was taken and placed in a 200 ml beaker.

[0161] For each measurement, 1 sachet of granules was gradually added to the beaker and the suspension was stirred manually for 1 minute.

[0162] The time elapsed between the preparation of the gel and the measurement was 30 s. 1 ml of product was loaded onto the measuring pan.

3.2 Results

[0163] Using the flow curve determination test, the viscosity of the sample is measured at different applied shear rates. What is obtained is a graph that shows the viscosity trend (η, Pa.Math.s) as a function of the shear rate (γ.Math., s-1). As can be seen from the graph shown in FIG. 2, the behaviour of the gel formed by the APS example of composition 1 was found to be comparable to a pseudoplastic non-Newtonian fluid, i.e. a fluid characterized by a viscosity that decreases as the flow gradient increases. The composition example 1 has a lower viscosity, around 123 Pa.Math.s, at a flow gradient of 0.1 s-1 compared to the comparison example characterized by a viscosity of about 206 Pa.Math.s, indicating that the formation of the gel occurs more slowly and homogeneously. This results into greater ergonomics in the GI tract which allows a more homogeneous mixing with the content present in it and in a reduction of side effects, thus favouring the compliance of the product.

[0164] The determination of the Linear Viscoelastic Region (LVER-Linear Visco Elastic Region) is a measurement carried out with an oscillatory method that allows to evaluate the viscoelastic behaviour of a material by identifying the shear strain values (deformation γ*, %) for which the sample is deform. By applying to the sample a shear force of increasing intensity and with a constant frequency of oscillation, the mechanical structure of the material breaks at a given deformation. At this point, if the sample is able to flow it will begin to behave like a liquid. The parameters evaluated by this test are G′ and G′. G′ is the elastic (or conservative) modulus and defines the ability of the material to accumulate energy in the form of elastic deformations (reversible); G′ is the viscous (dissipative) modulus and defines the material's ability to dissipate energy through sliding. Within the LVER, modules G′ and G′ have a constant value as in this area the system does not undergo any changes since the response of the material does not depend on the stress applied to it. As shown in FIG. 3, the composition example 1 is characterized by a wider LVER than the comparison example, indicating a greater stability of the gel formed by the composition 1 to deformation stress despite the marked presence of lignin, a long chain insoluble fiber. The oat fiber has a greater quantity of lignin, which, by its nature, should counteract the formation of the glucomannan gel (intercalating with it) and become poorly hydrated. Lignin is in fact a secondary metabolite of plants with a waterproofing action with little hydration capacity. From the observation of the samples in water, however, the formation of the gel is evident and, indeed, that the components interact to form a homogeneous system, thus showing an emerging property.

4. Tests of Fractioning of the Gel Obtained From the Contact of the Composition of the Invention With Water

[0165] Product used for the test (500 g) composition example 1.

Suspension of the Composition in Water

[0166] The first phase of the process involves the hydration of the composition in water. The product example of composition 1 was hydrated in water in a ratio of about 1/50. Once in water, the product forms a gel

[0167] To induce the separation of the gel, a greater quantity of water was added up to a ratio of 1/60.

[0168] From the indications obtained from the rheological study it was expected that the gel phase would naturally dissolve in a time interval greater than 2 days. The centrifuge was supposed to speed up the process. The product in suspension was hence centrifuged immediately after dissolution, but the phase remains stable, therefore it was centrifuged again after 24 hours. After waiting for 24 hours and a second spin in the centrifuge, the gel was less viscous, therefore fractionation was carried out to limit unwanted degradation phenomena. No other mechanical or thermal stress forces were applied in order not to determine a priori the breaking of the higher molecular weight fibers.

[0169] The process was carried out with a first centrifuge step for the separation of the soluble and insoluble fraction. The separation of the soluble fraction from the insoluble one was obtained after 20 minutes at 40000 rpm. The yield values relating to this fraction.fwdarw.insoluble fraction are shown in the general table below.

4.1 Fractionation of the Molecular Dimensions of the Components and by Affinity to Adsorbent Resins

[0170] The supernatant of the centrifuge (soluble fraction) was then filtered by ultrafiltration with a spiral membrane wrapped with MWCO of 10000 Da.) The technique allows separation of the components at limited pressures through a semipermeable membrane according to their size (molecular weight).

[0171] The product with initial dilution 1/60 was still too viscous to be processed by ultrafiltration, the viscosity of the product was found to be too high resulting in fluctuating and too high membrane pressures and low permeation flows. The product was hence diluted a second time 1:2 with demineralized water (final dilution 1/120).

[0172] With this dilution it was possible to treat the whole product, although the process was slow and difficult.

[0173] At the end of the test, the membrane used is negative in the performance test, indicating an obstruction or damage to it during the process.

[0174] The retentate fraction, with a high molecular weight, was quantitatively low and in any case lower than expected. The process in general was particularly complex and high losses occurred. The low molecular weight fraction (permeate) was collected and subsequently treated on an adsorption resin column, to further characterize this fraction as a function of the affinity behaviour towards the adsorbent resins.

[0175] Difficulties were also encountered in fractionation with adsorption resin due to the residual viscosity of the fraction and the film-forming activity that determines a slow flow in the column, adhesion to the internal surfaces of the column and probably also to the porous surfaces of the resin particles. The process was consequently characterized by high process losses. The characterization of the soluble fraction is not satisfactory.

[0176] Below is the table with the yields, the theoretical expected results and the results obtained from the fractionation of the APS system as per example of composition 1:

TABLE-US-00012 Yield % compared to the Fraction Theoretical initial characterizing expected Obtained Initial Product product the product results results Precipitate 37.7 INSOLUBLE Expected insoluble The breaking phase of the gel after FRACTION components of reticulates is particularly centrifugation 35-40% complex: many forces have been hypothetical applied: shear force under contribution from: agitation and temperature, opuntia, oats and centrifugal force for prolonged stevia periods. The soluble and insoluble fractions were separated in line with expectations, however the gel phase still present caused a large amount of losses, in fact 100% of the product is not recovered. Soluble 51.1 SOLUBLE fraction FRACTION Of which of the SOLUBLE FRACTION: High MW 4.93 SOLUBLE A yield of 25-30% Fractionation in ultrafiltration on fraction FRACTION AT was expected due a wound spiral membrane was HIGH MW to the very complex as in the first test, contribution of despite the fact that the gel was soluble not perceived, it determined a compounds with lot of resistance to the applied high molecular force with a consequent increase weight: deriving in the intramembrane pressure mainly from of the system and an increase in glucomannan and pressure. In the second mucilage of fractionation test, the system marshmallow, was further diluted (0.5 g lime and flax and produced in 60 liters of water). gum arabic The system behaved unexpectedly and we witnessed the passage of compounds through the membrane. Low MW 78.0 SOLUBLE fraction FRACTION AT MEDIUM/LOW MW Of which from the LOW MW FRACTION: Resin 11.9 MEDIUM LOW Fraction Il processo è stato molto Adsorbed FRACTION represented by complesso e abbiamo assistito Fraction MW steviosylglycosides ad un ingente quantitativo and secondary di perdite. components and metabolites with antioxidant action (e.g. some low MW phenols, some low MW lignins) Fraction not 13.1 MEDIUM LOW Saline adsorbed by FRACTION or sugary resin MW fraction

[0177] The fraction adsorbed to the resin is quantitatively high compared to the expected one, as well as the high molecular weight fraction.

[0178] The gel is therefore very stable and shows resistance to separation in its main component classes by applying physical methods.

[0179] The product, even if subjected to the physical fractionation techniques used for the separation of the various components, resists maintaining the gel structure despite the shear forces, pressure and temperature used and providing fractionation results that are not the expected based on the composition, this experimental observation allows to support again the emergent behaviour of the gel.

5. Chemical Composition of Oat Fiber and Microcrystalline Cellulose

[0180] The chemical composition of the following samples was measured: [0181] Sample oat fiber 1 [0182] Sample oat fiber 2 [0183] Microcrystalline cellulose SF. (Chicelmi, 18H0105).

[0184] In particular, the analyses were carried out in order to determine the amount of: [0185] lignin; [0186] α-cellulose (according to a procedure that involves the determination of the intermediate holocellulose, that is, a fraction of cellulose enriched in hemicelluloses); [0187] hemicelluloses (obtained by difference); [0188] ashes.

[0189] Before carrying out the analyses, the material was sieved until reaching a particle size between 40 and 60 mesh (0.25-0.42 mm), as per convention in the case of lignocellulosic materials. The analyses were performed in duplicate.

[0190] Furthermore, before the analyses, a portion of the flour was dried in an oven at 103° C. to constant weight. In this way, the results were referred to the dry weight, as per convention. A part of this same portion was also used for the determination of the ashes.

[0191] The following other determinations were also carried out on the powder in succession: [0192] content of soluble extractives in organic solvents, [0193] content of aqueous extractives, [0194] acid lignin (or Klason), [0195] holocellulose content, [0196] content of α-cellulose, [0197] ash content.

Content of Soluble Extractives in Organic Solvents

[0198] The determination of the organic extractives content was carried out using a Soxhlet extractor in accordance with the methodology described in the TAPPI T204 standard, using a mixture of ethanol and toluene in a ratio of 1:2 as solvent.

Content of Aqueous Extractives

[0199] The determination of the aqueous extractives content was carried out in accordance with the methodology described in the TAPPI T207 standard, using the same flour already devoid of organic extractives and also in this case using a Soxhlet extractor.

[0200] Considering that the determination of both types of extractives (aqueous and organic) requires that the residue extracted from the solvents inside a flask is weighed and that the proteins are not soluble (or they are very little) neither in the organic solvents used nor nor in water, it can be considered that the value obtained in both measurements is net of the protein content of the materials analysed.

Lignin Content

[0201] The determination of lignin was carried out using the methodology described in the TAPPI T222 standard. It is commonly referred to as acid lignin or Klason. In this case, the flour already previously deprived of both organic and aqueous extractives was used.

[0202] Considering that very concentrated sulphuric acid is used in the determination of lignin, that it is conceivable that the proteins dissolve completely in such an acid solution and that at the end of the procedure the insoluble residue is weighed, it can be considered that the value obtained in this measure is net of the protein content of the analysed materials.

Ash Content

[0203] The determination of the ash content was carried out in accordance with the methodology described in the TAPPI T211 standard by placing in a muffle furnace at a temperature of 525° C. for 1 hour.

[0204] Considering that all organic materials are considered degraded to the working temperature, it can be considered that the value obtained in this measure is net of the protein content of the materials analysed.

Holocellulose Content

[0205] Holocellulose is defined as all that remains of the woody material without extractives once delignified. In fact, this size corresponds to the sum of the residual cellulose and hemicelluloses, and it can therefore be determined by difference.

[0206] In particular, the holocellulose (H) was obtained through the arithmetic difference with the sum

[0207] of the other chemical components, according to the following expression:

H=100−(L+EO+EA+C) (all values expressed in %).

[0208] In this expression, the generic parameter P (in the specific case: L, EO, EA, C) is given by:

[00001]$P=\frac{M_p}{M_{\mathrm{ANHYDR}}}\left[\%\right],$

where M.sub.P is the mass of the considered parameter and M.sub.ANHYDR the anhydrous mass of the flour.

Content of α-Cellulose

[0209] The α-cellulose content was measured directly as the residue from the holocellulose treatment with a 17.5% soda solution, according to the procedure reported in Browning (Browning, B L, 1967, Methods of wood chemistry, Vol. I, Interscience Publishers. A Division of John Wiley and Sons Inc., New York) slightly modified (method IVALSA AC-21). For the evaluation of α-cellulose, the holocellulose that acts as a precursor was obtained with the method of Norman and Jenkins: the extracted flour was subjected to a series of alternating treatments of acidified sodium hypochlorite and sodium sulphite, repeated until the red color due to the occurrence of the Mäule reaction disappears.

[0210] It is commonly considered that α-cellulose, as a fraction of holocellulose insoluble in a strong alkaline solution, is substantially proportional to the crystalline portion of the cellulose in lignocellulosic materials.

[0211] Considering that 20% sulphuric acid is used in the procedure for the isolation of holocellulose, which it is conceivable that the proteins dissolve under these conditions, and that at the end of the procedure the insoluble residue is weighed, it can be considered that the value obtained to this extent it is net of the protein content of the materials analysed.

Hemicellulose Content

[0212] As already mentioned, the hemicelluloses were obtained by the difference between holocellulose and α-cellulose, as often suggested in the technical-scientific field2. In particular, the value is obtained by calculating the difference:

emicellulose=H−α-cellulos2

Results

[0213]

TABLE-US-00013 Material Oat Fiber 1 Oat Fiber 2 Microcrystalline cellulose Sample A1 A2 B1 B2 C1 C2 Organic extractives, % 1.7 1.8 2.2 2.2 0.2 0.2 Aqueous extractives, % 2.5 2.6 3.8 3.9 0.2 0.3 Lignine, % 21.4 20.8 18.6 20.2 0.1 0.1 Olocellulose, % 68.5 68.9 69.3 67.7 99.5 99.4 α-Cellulose, % 40.2 40.6 40.1 39.6 9.7 9.4 Ashes, % 3.9 3.8 4.0 3.9 0.0 0.0 Proteins*, % 2.1 2.1 2.2 2.2 — —

Composition Example 1

Statistical Methods

[0214] Quantitative data are presented as mean, standard deviation (sd), median, first and third quartile (Q1-Q3), minimum and maximum, categorical data as absolute frequency and percentage.

[0215] The BMI was calculated and classified into 4 classes.

[0216] The analyses were carried out with the SAS 9.4 software.

Check of Questionnaires

[0217] In the event that the patient at question 9 declares that the alteration is not present, no answer is expected to be present at question 10. In some cases this did not occur. If the patient answered, “It is not among the altered parameters” to question 9 and entered an answer to question 10 (it happens 20 times, in a total of 9 patients) question 10 was modified and considered empty (i.e. the symptom is not is present). In 6 out of 15 patients on question 10 were asked to answer simultaneously regarding the time of effectiveness of the example of composition 1 for controlling the increase in blood sugar or impaired glucose tolerance. If in question 9 the patient replied “It is not among the altered parameters”, the corresponding variable of question 10 was left empty, otherwise the score of the compound one was considered for both variables.

[0218] Patient 1-05 to question 9 for blood pressure indicates both enough and “not among the vital signs”. It was considered “Not among the vital signs”.

[0219] Patient 1-03 indicated, on question 11, that he did not lose weight, but on question 12 he indicated the kg lost. The answer to question 11 was considered “yes”.

[0220] In patients 1-01 to 1-05 in question 3 the weight was indicated before taking the example of composition 1, in the other patients, on the other hand, the current weight at the date of filling in the questionnaire was entered. Weight was considered for all patients when filling in the questionnaire: for patients 1-01 to 1-05 this was calculated as “initial weight”−“lost weight” using the answer to question 12.

[0221] In 3 patients, “No” was marked in question 6, but then it was indicated that something was being followed in addition to taking the example of composition 1. For these patients, “Yes” was considered as the answer.

Results

[0222] Data were collected from 15 patients, 73% (11 out of 15) female and 53% (8 out of 15) aged between 31 and 50 years, 100% (15 out of 15) overweight or obese (table 1).

[0223] The current mean weight of the patients is 97.27 (sd 14.04), the mean BMI is 37.41 (sd 6.21).

[0224] In tables 1 to 6 the data are presented for the whole population.

TABLE-US-00014 TABLE 1 Social-demographic data Summary Total statistics (N = 15) Gender Man %, n 26.7% (4/15) Woman %, n 73.3% (11/15) Age 18-30 %, n 13.3% (2/15) 31-50 %, n 53.3% (8/15) 51-64 %, n 26.7% (4/15) >64 %, n 6.7% (1/15) Weight N 15 (100.0%) Mean ± SD 97.27 ± 14.043 Median 99.00 (Q1-Q3) (92.00-108.00) Min-Max 66.0-123.0 Missing 0 Height N 15 (100.0%) Mean ± SD 1.62 ± 0.096 Median 1.58 (Q1-Q3) (1.53-1.72) Min-Max 1.5-1.8 Missing 0 BMI N 15 (100.0%) Mean ± SD 37.41 ± 6.206 Median 37.80 (Q1-Q3) (31.96-42.10) Min-Max 26.4-46.7 Missing 0 BMI in 25-30 %, n 13.3% classes (2/15) >30 %, n 86.7% (13/15)

[0225] 87% (13 out of 15) of patients takes composition example 1 from more than 3 months. 13 of 15 patients (87%) take it in addition to something else: 67% (10 of 15) also follow a diet program, 7 of 15 (47%) also follow a regular physical activity program and 7 of 15 (47%) also takes other drugs to control metabolic parameters. 5 out of 15 patients (33%) suffer from diabetes and all of these (100%, 5 out of 5) are undergoing therapy for this disease.

TABLE-US-00015 TABLE 2 Intake data Example of composition 1 diseases Summary Total statistics (N = 15) How long have you been More than %, n 13.3% (2/15) taking Composition 1 month %, n  86.7% (13/15) example 1 More than 3 months Do you take something %, n  86.7% (13/15) else in addition to Composition example 1 Additional weight %, n  66.7% (10/15) control program Additional physical %, n 46.7% (7/15) activity program Additional drugs %, n 46.7% (7/15) Diabetes %, n 33.3% (5/15) Therapy for diabetes %, n 100.0% (5/5) 

[0226] 87% of patients (13 out of 15) declared that composition example 1 was “Sufficiently” effective for controlling LDL cholesterol. Still 87% (13 out of 15) declared that it was “Sufficiently” effective for the control of triglycerides. 40% (6 out of 15) of patients declared that composition example 1 was “not very” effective for controlling HDL cholesterol. 93% (14 of 15) of the patients did not have glucose tolerance among the impaired parameters. Still 93% (14 out of 15) of the patients did not have blood pressure among the altered parameters.

TABLE-US-00016 TABLE 3 How effective was Composition Example 1 in controlling alterations of each of the following metabolic parameters? Summary Total statistics (N = 15) Abdominal Scarce %, n 20.0% (3/15)  circumference Sufficiently %, n 80.0% (12/15) LDL Scarce %, n 13.3% (2/15)  cholesterol Sufficiently %, n 86.7% (13/15) HDL Scarce %, n 40.0% (6/15)  cholesterol Sufficiently %, n 60.0% (9/15)  Triglycerides Little %, n 13.3% (2/15)  Sufficiently %, n 86.7% (13/15) Fasting Not among my %, n 46.7% (7/15)  blood sugar symptoms Scarce %, n 6.7% (1/15) Sufficiently %, n 40.0% (6/15)  Very much %, n 6.7% (1/15) Glucose Not among my %, n 93.3% (14/15) tolerance symptoms Sufficiently %, n 6.7% (1/15) Arterious Not among my %, n 93.3% (14/15) pressure symptoms Scarce %, n 6.7% (1/15)

[0227] 8 out of 15 patients (53%) received support from the composition example 1 in the control of abdominal circumference changes after three months, while 2 out of 15 patients (13%) found no improvement. For LDL cholesterol 47% (7 out of 15) of patients were able to see benefits after three months, while for HDL cholesterol after 3 months 40% (6 out of 15) of patients had help. After 3 months, 43% (6 out of 14) of patients noted an improvement in the control of triglyceride alterations. For changes in fasting blood glucose, 57% (4 out of 7) of patients saw benefits from example composition 1 after two months.

TABLE-US-00017 TABLE 4 After how long from the start of taking composition example 1 was the product helpful in controlling the alterations of each of the following metabolic parameters? Summary Total statistics (N = 15) Abdominal Non ho riscontrato %, n 13.3% (2/15) circumference miglioramenti After more than %, n 13.3% (2/15) three months After three months %, n 53.3% (8/15) After two months %, n 13.3% (2/15) After one month %, n  6.7% (1/15) LDL After more than %, n 13.3% (2/15) cholesterol three months After three months %, n 46.7% (7/15) After two months %, n 26.7% (4/15) After one month %, n 13.3% (2/15) HDL After more than %, n 26.7% (4/15) cholesterol three months After three months %, n 40.0% (6/15) After two months %, n 20.0% (3/15) After one month %, n 13.3% (2/15) Triglycerides After more than %, n 14.3% (2/14) three months After three months %, n 42.9% (6/14) After two months %, n 28.6% (4/14) After one month %, n 14.3% (2/14) Fasting After more than %, n 14.3% (1/7)  blood sugar three months After three months %, n 14.3% (1/7)  After two months %, n 57.1% (4/7)  After one month %, n 14.3% (1/7)  Glucose After one month %, n 100.0% (1/1)  tolerance Arterious After more than %, n 100.0% (1/1)  pressure three months

[0228] 93% (13 of 14) of the patients had a weight reduction. Patients lost an average of 3.38 kg (SD 1.2), with an average percentage change (weight lost/initial weight*100) of 3.47% (SD 1.3).

[0229] 12 out of 14 patients (86%) forgot to take the composition example 1 less than 10% of the time, 15% (2 out of 13) stopped taking it for more than 2 days.

TABLE-US-00018 TABLE 5 Weight reduction and interruption of composition example 1 Summary Total statistics (N = 15) Weight %, n 92.9% reduction (13/14) Lost N 13 weight (kgs) (86.7%) Mean ± SD 3.38 ± 1.193 Median (Q1-Q3) 3.00 (2.00-4.00) Min-Max 2.0-5.0 Missing 2 Starting N 13 weight (86.7%) Mean ± SD 99.00 ± 14.595 Median (Q1-Q3) 100.00 (97.00-103.00) Min-Max 70.0-128.0 Missing 2 Weight change N 13 from start (%) (86.7%) Mean ± SD 3.47 ± 1.289 Median (Q1-Q3) 3.41 (2.53-4.00) Min-Max 1.9-5.7 Missing 2 Forgot Less than 10% %, n 85.7% to take of the times (12/14) Between 10% %, n 14.3% and 20% (2/14) Interrupted %, n 15.4% intake (2/13)

[0230] 50% of patients (7 out of 14) declared that with the example of composition 1 the quality of their life is “quite” improved. In 6 out of 9 patients (67%) we have an improvement in mood, no patient reports an improvement in social life, performance at work or attention in daily actions. 89% of patients (8/9) declare that composition example 1 can avoid the use of drugs to control metabolic parameters if combined with a diet program and a regular physical activity program. 56% (5 out of 9) consider the safety of composition example 1 “excellent”, 44% (4 out of 9) “good”.

TABLE-US-00019 TABLE 6 Life and safety improvement of Composition example 1 Summary Total statistics (N = 15) Quality of life Not at all %, n  21.4% (3/14) improvement with Little %, n  28.6% (4/14) Composition Sufficiently %, n  50.0% (7/14) example 1 Mood improvement %, n 66.7% (6/9) Social life %, n  0.0% (0/9) improvement Work improvement %, n  0.0% (0/9) Sleep improvement %, n 11.1% (1/9) Attention %, n  0.0% (0/9) improvement Fatigue %, n 22.2% (2/9) improvement Composition Yes, but combined %, n 88.9% (8/9) example 1 with a diet plan + avoids the regular physical use of drugs activity program Yes, but combined %, n 11.1% (1/9) with at least a diet plan Safety Good %, n 44.4% (4/9) Excellent %, n 55.6% (5/9)

[0231] The same tests were also carried out for the composition examples 2, 3, 4 and 5, for which results comparable to those reported in tables 1-6 relating to composition example 1 were obtained.