AU2005306575A1

AU2005306575A1 - Improved nutraceutical composition

Info

Publication number: AU2005306575A1
Application number: AU2005306575A
Authority: AU
Inventors: Mark L. Wahlqvist; Naiyana Wattanapenpaiboon
Original assignee: UNIVERSAL FOOD SOLUTIONS Pty L
Current assignee: UNIVERSAL FOOD SOLUTIONS Pty Ltd
Priority date: 2004-11-16
Filing date: 2005-11-16
Publication date: 2006-05-26
Also published as: AU2005306575A2

Description

WO 2006/053379 PCT/AU2005/001741 1 IMPROVED NUTRACEUTICAL COMPOSITION Field of the invention The present invention relates to a nutraceutical and/or cosmetic composition and/or modified food composition derived from one or more extracts of various plant 5 components. The present invention also relates to a method of prophylactically or therapeutically treating a disease or degenerative effect Background of the invention Increasingly, there has been an interest in the role of specific foods composed of compounds that have the potential to favourably affect human biology. Plants and plant 10 derived foods are of particular interest, the beneficial compounds contained in them known as phytonutrients. As well as contributing to the colour, texture, flavour and smell of plants and plant derived foods, phytonutrients have complementary and overlapping biological effects, including antioxidant effects, modulation of detoxification enzymes, stimulation of the 15 immune system, modulation of hormone metabolism and antibacterial and antiviral effects. The growing array of phytonutrients opens up opportunities for healthier food choices and for the development of functional foods to serve particular physiological or pathological needs. Health benefits are increasingly used as a selling point for new food 20 products. Many plant foods are used as food ingredients because of their content of phytonutrients, apart from the conventional nutrients. However, there are numerous problems in considering the place of phytonutrients in human health, including that they are numerous, are consumed in conjunction with a few essential nutrients, and their net interactive effect ultimately requires an understanding of food itself and food intake 25 patterns. Phytonutrients can be categorised in accordance with either their plant sources, WO 2006/053379 PCT/AU2005/001741 2 chemical structure or functions. Presently, phytonutrients in food products are classified according to their functions, such as antioxidants or phytoestrogens, which reflect phytonutrient content. This classification is less than satisfactory however as the actual health benefits many phytonutrients provide is, as yet, poorly defined. For convenience, 5 discussion of phytonutrients is conducted based on a classification by chemical structure, for example carotenoids, flavonoids and glucosinolates. However, such a classification is not admitted to be commonly used or employed, particularly in the food industry. Flavonoids are polyphenolic compounds comprising 15 carbon atoms, with two aromatic 10 rings connected by a three carbon bridge. They are found throughout the plant kingdom, present in high concentrations in the epidermis of leaves and the skin of fruit. Flavonoids have been found in fruits and vegetables including apples, pears and onions as well as in tea and wine. In plants, flavonoids, as secondary metabolites, are involved in diverse processes, such as UV protection, pigmentation, stimulation of nitrogen-fixing 15 nodules and disease resistance. Flavonoids consist mainly of flavonols (kaempferol, quercetin, myricetin), flavones (apigenin, luteolin), flavanols (catechins, epicatechins, proanthocyanins), isoflavones (daidzein, genistein), flavanones (naringin, hesperidin), and anthocyanidins. However, the term 'flavonoid' is sometimes used in the literature to describe only flavonols. By 20 acting as antioxidants, flavonoids reduce oxidative damage to DNA and influence other processes of cell proliferation that are regulated through the oxidation-reduction reactions. In addition, they can modulate the activity of specific phase I and phase 11 enzymes and therefore inhibit the metabolic activation of carcinogens. Flavonols, in particular epigallocatechin gallate (EGCC), have been identified as the 25 principal antimutagenic and anticarcinogenic compound in green tea. The beneficial effects of drinking tea have been observed in relation to blood pressure, serum cholesterol and other lipids. Carotenoids (#-carotene, lycopene, lutein) are the most well-known of a group known as terpenoids, which are structurally very diverse and are classified according to the WO 2006/053379 PCT/AU2005/001741 3 number of C5 isoprenoid units incorporated in their structures. The pro-vitamin A activity is probably the first function known for dietary carotenoids, especially P-carotene, although not all of them possess this activity. Most carotenoids possess antioxidant, immuno-enhancement, antimutagenic, and anticarcinogenic functions. Because of the 5 antioxidant property of carotenoids, the possibility exists that these compounds reduce lipid peroxidation, oxidative stress and free radical damage. Accordingly, they may protect against coronary heart disease, cancer and cataracts. Carotenoids are responsible for many of the red, orange and yellow colours of edible fruits and vegetables, for example, carrots, tomatoes and corn. They are also found in green leafy 10 vegetables such as spinach. Nitrogen and sulphur containing compounds, such as the glucosinolates found in the members of the Brassica genus (broccoli, cabbage, mustard), have received much attention recently. They are nitrogen and sulphur containing glycosides which in damaged tissues come into contact with the myrosinase enzyme and are hydrolysed, 15 releasing the aglycone. Isothiocyanates and organosulphides are found in mustard oils and are widely distributed in plants. They have a variety of pharmacological and toxic activities, including goitrogenic, antibacterial, antifungal and antiprotozoal actions. Several substances in this group could block the toxic and neoplastic effects of a wide variety of 20 chemical carcinogens. Plants of the A//ium genus (garlic, onions, leeks, chives) are also rich in sulphur containing compounds, such as S-methyl cysteine sulphoxide and S-allyl cysteine sulphoxide. There is some evidence that onions, garlic and compounds derived from them can exhibit health-promoting effects, for example, garlic is known for its health 25 promoting effects in relation to cardiovascular disease and some forms of cancer. Compounds in the terpenoid group (other than carotenoids) that have been reported in the literature include limonenes, which have the fragrance of oranges and lemons, glycyrrhizic acid found in liquorice root, and sterols (sitosterol and stigmasterol) commercially produced from soy beans. Coenzyme Q or ubiquinones, which are found WO 2006/053379 PCT/AU2005/001741 4 in all organisms and function as electron carriers for the electron transport chain in mitochondria, are also terpenoids with C40-C50 side chains. The health-promoting effects of certain phytonutrients can be exemplified in relation to skin ageing. It has recently been found that certain foods are associated with less skin 5 wrinkling (Purba et al., J. Am. Col. Nutr., 2001, 20, 71-80). Previously, it was widely assumed that genetic predisposition, age, actinic damage and cigarette smoking accounted for most of the skin ageing suffered by much of the population. Purba et aL. found foods such as apple, pear, tea, onion, leek, dried fruits and green leafy vegetables were associated with less skin wrinkling. Table 1 shows the amount (in 10 g/day) of the foods and the associated phytonutrients required to effect a one unit reduction in skin damage. Table I The amount of foods and the associated phytonutrients required to effect a one unit reduction in skin damage Food Amount Phytonutrient Amount Apple/pear 50.3 g/day Flavonols 1-40 mg/day Tea 2000 g/day Carotenoids 15-1000 pg/day Onion/leek 27.2 g/day Anthocyanins 3-8 mg/day Dried fruits 20.8 g/day Catechins 10-200 mg/day Green leafy 19.1 g/day vegetables 15 Further evidence for food antioxidants being protective against skin damage and cancer risk comes from animal studies with tea catechins (flavonoids) and palm fruit water extract (polyphenols). However, little is known of the mechanism(s) or key elements in such products.

WO 2006/053379 PCT/AU2005/001741 5 Food-derived flavonoids such as quercetin, kaempferol and myricetin have been shown to have antimutagenic and anticarcinogenic effects in vitro and in vivo. The first population study that drew attention to the health benefits of dietary flavonoids is the Zutphen Elderly Study (Hertog et al. Lancet 1993; 142: 1007-11; Keli et al, Arch Intern 5 Med 1996; 156: 637-42), which was an extension of the Dutch contribution to the Seven Countries Study (Hertog et al. Arch Intern Med 1995;155;381-6). The measurements of five major food flavonoids (the flavanols quercetin, kaempferol and myricetin, and the flavones apigen and luteolin) in 28 vegetables, 9 fruits, and beverages mostly commonly consumed in the Netherlands enabled the estimation of flavonoid intake of 10 the study population. These data have been used in a number of prospective cohort studies and cross-cultural studies on the relation between flavonoid intake and cancer and cardiovascular disease. Even though flavonoids have been shown in vitro and in vivo to possess antimutagenic and anticarcinogenic properties, dietary flavonoid intake was not an important 15 determinant of cancer mortality. No associations were found between flavonol and flavone intake and total and site-specific cancer mortality in the Zutphen Elderly Study. Similar results were also observed in the Seven Countries Study, where the intake of flavanols and flavones ranged from 3 mg/day in a Finnish cohort to 70 mg/day in a Japanese cohort. 20 In the Netherlands Cohort study of 120,850 men and women aged 55-69 years, the intake of flavonols and flavones was not associated with the risk of cancer of the colon or the stomach or the lung during 4.3 years of follow-up. However, in a prospective cohort study of about 10,000 men and women aged 15-99 years in Finland, a reduction in risk of lung cancer of about 50% was found in the highest quartile of flavonol intake 25 after 24 years of follow-up. No reduction in risk of cancer at other sites was found. It is difficult, however, to determine the required intakes of the various phytonutrients found in plants and plant derived foods that will lead to improved health outcomes. It would be a significant advance in the art if determinants favourable to the prophylactic or therapeutic treatment of a disease or degenerative effect could be located.

WO 2006/053379 PCT/AU2005/001741 6 Accordingly, it is an object of the present invention to overcome, or at least alleviate, one or more of the problems or deficiencies in the prior art. Summary of the invention In a first aspect of the present invention there is provided a nutraceutical composition 5 including one or more extracts of one or more plant components, the one or more extracts providing a combination of phytonutrient materials, the type and amount of which are in excess of a minimum value predetermined to provide a therapeutically or prophylactically desirable effect. Inventors have surprisingly found that administration of the nutraceutical composition 10 according to this aspect of the present invention, orally or topically, may function to treat a disease or a degenerative effect. For example, it has been found that administration of the nutraceutical composition according to this aspect of the present invention, orally or topically, may improve skin health, reduce signs of skin ageing and/or reduce other forms of skin deterioration. For example, long-term supplementation for 12 weeks with 15 24 mg/d of a carotenoid mix supplying similar amounts of beta-carotene, lutein and lycopene ameliorates redness of human skin induced by UV light. In addition, the nutraceutical composition may optionally include a nutraceutically acceptable carrier. The term "nutraceutical" (or nutraceutical), as used herein, refers to any food or food 20 ingredient (or additive) considered to provide medical or health benefits, including the prevention or treatment of disease. Food and food substances may qualify for health claims only if they meet FDA requirements, which require that the claims be supported by sufficient scientific evidence. However, nutraceuticals are not regulated as strictly as drugs. 25 The term "extract" as used herein refers to any subset of a plant or plant product and may include, but is not limited to juice, pulp, infusion, cutting, distillate, distillation residue, pressing, nectar, pomace (crushing residue), etc.

WO 2006/053379 PCT/AU2005/001741 7 The term "plant component" may include, but is not limited to, any one or more of the following: leaf, stem, root, fruit, seed, nut, tuber, bulb, flower or branch, and the like, whether used in a fresh form or a dried form. A plant may be selected from the group consisting of, but not limited to one or more of 5 olive trees, palm trees, fruit trees, plants used to make tea, other plants from which fruit and vegetables are derived, etc. The "minimum value" is indicated by way of a numeric "score" which gives an indication of the phytonutrient nutritional quality of the nutraceutical composition (or other composition depending on the aspect of the invention). 10 The minimum value is predetermined based on, for example, the Reference Intakes (RI) of the various phytonutrients present in the composition. The RI is a nutrient-based reference value for use in, inter alia, planning and assessing diets. The nutrient-based values are based on the lowest continuing intake level of a nutrient that, for a specified indicator of adequacy, will maintain a defined level of nutriture in an individual. The RI is 15 the amount of a phytonutrient per 100 kcal that a person should consume to ensure adequate intake of the phytonutrient for health purposes. A score may be calculated using any suitable scoring system. The following is a description of one suitable scoring system. However, modifications to this system may be implemented to improve the described system or simply generate a new system. 20 The scoring system being described has five components of varying significance which are based on the content, variety and intactness of the phytonutrients in a nutraceutical composition. The described scoring system has an overall range of 0 to 100. Components 1 to 3 of the described scoring system are each scored in the range of 0 to 25 and the score given is based on the amount of the three major groups of 25 phytonutrients present in a composition - (1) flavonoids, (2) carotenoids and (3) miscellaneous (other phytonutrients, including nitrogen or sulphur containing compounds). For the purposes of this scoring system the phytonutrients have been classified on the basis of their structures. Table 2 lists the phytonutrient groups WO 2006/053379 PCT/AU2005/001741 8 (numbered in accordance with their component number) and the sub-groups and individual compounds making up the sub-groups, as well as the major sources of these phytonutrients. Table 2 5 Component I - Phytonutrient groups and sub-groups Group Sub-group Individual compound Major food source or phytonutrient 1. Flavonoids 1.1 Flavonols Kaemferol Apples, onions, Quercetin tomatoes, lettuce, Myricetin celery, tea, red 1.2 Flavones Apigenin wines Luteolin 1.3 Flavanols (+)-Catechin Tea (-)-Epicatechin (-)-Epigallocatechin (-)-Epicatechin gallate Proanthocyanidins 1.4 Anthocyanidins Pelargonidin Cherries, Cyanidin blueberries Delphinidin Peonidin Petunidin Malvidin 1.5 Flavanones Hesperdin Citrus fruits Neohesperidin Naringin 1.6 Chalcones & Retrochalcone dichalcones Isosalipurpuring Phloretin 1.7 Isoflavones Genistein Pulses, eg, soy Daidzein Coumestrol 2. Carotenoids 2.1 Provitamin A p-carotene Red to orange hydrocarbon a-carotene pigmented fruits carotenoids and vegetables, WO 2006/053379 PCT/AU2005/001741 9 Group Sub-group Individual compound Major food source or phytonutrient 2.2 Non-provitamin A Lycopene green leafy hydrocarbon vegetables, eg, carotenoids carrots, tomatoes 2.3 Hydroxy carotenoids Lutein and spinach Zeaxanthin Cryptoxanthin 3. Miscellaneous 3.1 Glucosinolates Sinalbin Cruciferous Sinigrin vegetables, eg, broccoli, cauliflower 3.2 Allium Cysteine sulphoxide Garlic, onions, organosulphur derivatives chives, leeks compounds 3.3 Phytosterols p-sitosterol Pumpkin seeds Campesterol Stigmasterol Avenosterol 3.4 Monoterpenes Limonene Citrus fruits, Thymol caraway seeds 3.5 Hydroxy-cinnamates Caffeic acid Ferulic acid Cinapic acid 4-coumaric acid 3.6 Phenolic acids Tannins Salicylates 3.7 Stilbenes Resveratrol 3.8 Choline derivative Betaine Component 4 is scored in the range of 0 to 15 and is based on the amount of variety of phytonutrients in a nutraceutical composition. Component 5 is scored in the range of 0 to 10 and is a measure of the degree to which fresh plant components are altered, 5 either physically, chemically or both from their natural state for incorporation into the extract and/or the nutraceutical composition.

WO 2006/053379 PCT/AU2005/001741 10 The described scoring system is summarised in Table 3. Table 3 Components of a phytonutrient scoring system Component Description Range Criteria for Criteria for of score maximum score minimum score Phytonutrient group 1 Flavonoids 0 to 25 100% of Reference 0% of Reference 2 Carotenoids 0 to 25 Intakes for each group Intakes for each group 3 Miscellaneous 0 to 25 4 Phytonutrient variety a. Flavonoids 0 to 7 Number of Phytonutrients with b. Carotenoids 0 to 3 phytonutrient sub- insignificant trace c. Miscellaneous 0 to 5 groups reaches or amounts exceeds the threshold number 5 Phytonutrient 0 to 10 Not undergoing any Undergoing vigorous intactness food processes other food processes than basic cooking (100% phytonutrients in natural original form) a Component scores between the maximum and minimum cut-off points are assigned 5 proportionately. The score for components 1 to 3 (hereafter simply referred to as the phytonutrient groups) for any given nutraceutical composition is determined by the phytonutrient content of the composition expressed as the phytonutrient density (amount of phytonutrient in pig (or mg) per 1000 kJ energy (or per 100 kcal) derived from that 10 particular composition). Each phytonutrient group is scored by comparing the phytonutrient density of the composition to the Reference Intakes (RI) for that phytonutrient. A score is assigned by first calculating the phytonutrient density percentage of the RI for each phytonutrient in the group. Second, a score from 0 to 25 is proportionately assigned based upon the WO 2006/053379 PCT/AU2005/001741 11 percentage of the RI of phytonutrients in each group, with 25 being the highest score for each phytonutrient group when one serving size of the nutraceutical composition provides 100% of the RI of the phytonutrients of that group. Determining adequate intakes of specific food intakes and related phytonutrients is not 5 straightforward. The RI of a phytonutrient may be based on reports from various cohort studies, where a large number of participants are followed up for long periods of time in order to observe disease incidence. Evidence may be gathered from research in which the associations of phytonutrient intake or consumption of phytonutrient rich foods and disease outcome are examined. The disease outcome may include risk of all-cause 10 mortality, risk of cancer, heart disease and other diseases, and association with risk factors for disease. The RI may also be determined from daily phytonutrient intakes of populations or sub populations with longevity or with reduced risk of chronic diseases. For example, the Zutphen Elderly Study (Keli et al., Arch Intern Med 1996; 156: 637-42; Hertog et al., 15 Lancet 1997; 349: 699) shows that middle-aged men with flavonoid (flavonol + flavone) intake > 18.3 mg/d had a 50% reduction in the risk of stroke, and those with flavonol intake > 19.1 mg/d had a 42% reduction in the risk of coronary heart disease mortality. In this case, the daily reference intake for the flavonol sub-group would be set as 20 mg/day. In this example, the RI for the flavonol sub-group would be 1 mg/100 kcal 20 based on a 2000 kcal per day diet. In an alternate scoring system, the RI may be assigned to the phytonutrient group. In such a system, the RI for the phytonutrient group may be derived from the RI for the major sub-group of the phytonutrient group or from the total RI for all sub-groups. In relation to component 4 (assessment of phytonutrient variety), the scoring system 25 counts the number of phytonutrient sub-groups that contribute substantially to meeting the three phytonutrient group requirements. A substantial contribution could be, for example, when the percentage of RI for each phytonutrient of the sub-group is summed, a total percentage of greater than 5% for the phytonutrient sub-group. Phytonutrient groups and subgroups are outlined in Table 1. Phytonutrients (and their derivatives) that WO 2006/053379 PCT/AU2005/001741 12 fall in the same sub-group are counted only once. For each of the phytonutrient groups, a threshold number is set and a maximum score is given even though the number of different phytonutrients exceeds the threshold number. In the described scoring system the threshold numbers for flavonoids is 7, for carotenoids is 3 and for the miscellaneous 5 group, the threshold number is 5. Therefore, the variety score has a range from 0 to 15. Component 5 (the assessment of the intactness of phytonutrients) of the scoring system counts the number of food processing procedures that a nutraceutical composition undergoes (Table 4). The more food processing the composition undergoes, the more the integrity of the phytonutrients is diminished. Thus, the higher number of food 10 processes undergone by the food item, the lower the score will be for component 5. Table 4 Processes during food manufacturing which could diminish the integrity of phytonutrients Type of food processing Procedure Physical Pulverisation Chemical Fractionation (crystallisation / precipitation) Solvent extraction Use of chemicals or enzymes that interact with phytonutrients Physico-chemical Dehydration e.g. high temperature drying 15 The therapeutically or prophylactically desirable effect may relate to any disease or condition known to the person skilled in the art. For example, such diseases or conditions may include, but are not limited to, skin ageing, skin health, skin deterioration, skin conditions, cancer, cardiovascular disease, Alzheimer's disease, bone and joint diseases including osteoporosis and arthritis, obstructive airways WO 2006/053379 PCT/AU2005/001741 13 diseases including asthma, allergic conditions, conditions affecting the gastrointestinal tract, autoimmune diseases, and diabetes. A person skilled in the art would understand that the scoring system described above may also be applied to plant or plant components and even to animal-derived food 5 products that may contain phytonutrients acquired when plant food is consumed by the animal. Preferably, the nutraceutical composition includes an effective amount of phytonutrient materials selected from the group consisting of flavonols, flavones, flavanols, anthocyanidins, flavanones, chalcones, dichalcones, isoflavones, provitamin A 10 hydrocarbon carotenoids, non-provitamin A carotenoids, hydroxycarotenoids, glucosinolates, allium organosulphur compounds, phytosterols, monoterpenes, hydroxycinnamates, phenolic acids, stilbenes, choline derivatives, or a combination thereof. The minimum value will generally be determined depending on the type of nutraceutical 15 composition being considered. For example, a nutraceutical composition of an embodiment of the present invention may include a combination of phytonutrient materials such that the minimum value is about 25. Preferably, the value may be about 40, more preferably about 60. The nutraceutical composition according to this aspect of the present invention may 20 further include one or more secondary nutraceutical components active nutritionally and/or therapeutically. The secondary nutraceutical component may be selected from one or more of vitamins, minerals, saccharides and/or other carbohydrates, fats, other nutritional supplements, hormones, and pharmaceuticals. The secondary nutraceutical component, when present, may comprise from 25 approximately 0.05% to 50% by weight, preferably approximately 1 % to 40% by weight, more preferably 5% to 25% by weight, based on the total weight of the pharmaceutical composition.

WO 2006/053379 PCT/AU2005/001741 14 The nutraceutical composition according to this aspect of the present invention may further include a pharmaceutically acceptable carrier or excipient. The nutraceutical composition may be formulated for administration utilising a suitable route. The nutraceutical composition may be formulated for oral, topical, intravenous, 5 intramuscular, intrarectal, transdermal, sublingual, subcutaneous or intranasal administration. An oral or topical route is preferred. When an oral route is chosen, the nutraceutical composition may be formulated as a food ingredient, food additive, tablet, capsule including soft gelatine capsules, caplet, lozenge, liquid including syrup, oil and suspension, powder, granules, chewing gum or 10 the like. When a topical route is chosen, the nutraceutical composition may be formulated as a liquid, oil, paste, solution, dispersion, emulsion, lotion, gel, varnish or cream. In a preferred embodiment, the nutraceutical composition according to this aspect of the present invention may include a source of monounsaturated fatty acids or a derivative 15 thereof. Preferably, the source of the monounsaturated fatty acid is an edible oil. More preferably the edible oil is olive oil or red palm oil, or an extract thereof, or a mixture thereof. Preferably, the source of monounsaturated fatty acids is present in an amount of from approximately 1 mg to 25 g, preferably 50 mg to 10 g, more preferably 100 mg to 5 g. In 20 a further preferred embodiment of the present invention, the amount of monounsaturated fatty acids present in the nutraceutical composition amounts to a preferred daily intake of the monounsaturated fatty acids. In another preferred embodiment of this aspect of the present invention, the nutraceutical composition includes an extract from one or more of leafy green 25 vegetables, garlic, onion, leeks, apple, pear, dried fruits or other food sources of the required phytonutrients, or a mixture thereof, with a source of monounsaturated fatty acids. Preferably, the source of the monounsaturated fatty acid is an edible oil. Most WO 2006/053379 PCT/AU2005/001741 15 preferably, the edible oil is olive oil or red palm oil, an extract thereof, or a mixture thereof. In addition, the nutraceutical composition may optionally include a nutraceutically acceptable carrier. 5 Preferably, the extracts of the plant components are present in an amount of approximately 1 % to 99% by weight, preferably approximately 5% to 75% by weight, preferably approximately 10 to 50% by weight, based on the total weight of the composition. In a further aspect of the present invention, there is provided a cosmetic composition 10 including one or more extracts of one or more plant components, the extracts providing a combination of phytonutrient materials, the type and amount of which are in excess of a minimum value predetermined to provide a therapeutically or prophylactically desirable effect. Preferably, the cosmetic composition includes an effective amount of phytonutrient 15 materials selected from the group consisting of flavonols, flavones, flavanols, anthocyanidins, flavanones, chalcones, dichalcones, isoflavones, provitamin A hydrocarbon carotenoids, non-provitamin A carotenoids, hydroxycarotenoids, glucosinolates, allium organosulphur compounds, phytosterols, monoterpenes, hydroxycinnamates, phenolic acids, stilbenes, choline derivatives, or a combination 20 thereof. The minimum value will generally be determined depending on the type of nutraceutical composition being considered. For example, the cosmetic composition according to a preferred aspect of the present invention may include a combination of phytonutrient materials such that the minimum value is about 25. Preferably, the value may be about 25 40, more preferably about 60. In a preferred embodiment, the cosmetic composition according to this aspect of the present invention may include a source of monounsaturated fatty acids or a derivative WO 2006/053379 PCT/AU2005/001741 16 thereof. Preferably, the source of the monounsaturated fatty acid is an edible oil. Most preferably the edible oil is olive oil or red palm oil, or an extract thereof, or a mixture thereof. Preferably, the source of monounsaturated fatty acids is present in an amount of from 5 approximately I mg to 25 g, preferably 50 mg to 10 g, more preferably 100 mg to 5 g. In a further preferred embodiment of the present invention, the amount of monounsaturated fatty acids present in the cosmetic composition amounts to a preferred daily intake of the monounsaturated fatty acids. In another preferred embodiment of this aspect of the present invention, there is 10 provided a cosmetic composition including an extract from one or more of leafy green vegetables, garlic, onion, leeks, apple, pear, dried fruits or other food sources of the required phytonutrients, or a mixture thereof, with a source of monounsaturated fatty acids. Preferably, the source of the monounsaturated fatty acid is an edible oil. Most preferably, the edible oil is olive oil or red palm oil, an extract thereof, or a mixture 15 thereof. The cosmetic composition of this aspect of the invention may further include a pharmaceutically acceptable carrier or excipient. Preferably, the extracts of the plant components are present in an amount of approximately 1 to 99% by weight, preferably approximately 5% to 75% by weight, 20 preferably approximately 10 to 50% by weight, based on the total weight of the composition. The cosmetic composition may be formulated for administration utilising a suitable route. The cosmetic composition may be formulated for oral, topical, intravenous, intramuscular, intrarectal, transdermal, subcutaneous, sublingual or intranasal 25 administration. An oral or topical route is preferred. When an oral route is chosen, the nutraceutical composition may be formulated as a food ingredient, food additive, tablet, capsule including soft gelatine capsules, caplet, WO 2006/053379 PCT/AU2005/001741 17 lozenge, liquid including syrup and oil, suspension, powder, granules, chewing gum or the like. When a topical route is chosen, the nutraceutical composition may be formulated as a liquid, oil, paste, solution, dispersion, emulsion, lotion, gel, varnish or cream. 5 The cosmetic composition may also further include one or more cosmetic additives. The cosmetic additives may be selected from the group consisting of water-soluble or liposoluble dyes, fillers, lipophilic or hydrophilic active agents, fragrances, additional carriers or excipients, lubricants, buffers, antibacterials, bulking agents, plasticisers, binding agents, antioxidants and stabilising agents. 10 Suitable fillers or excipients may be selected from the group consisting of talc, titanium dioxide, starch, cornstarch, modified cornstarch, kaolin, cellulose (microcrystalline or powdered) and mixtures thereof. Suitable binding agents include polyvinyl pyrrolidine, hydroxypropyl cellulose and hydroxypropyl methyl cellulose. 15 Suitable solution vehicles include, but are not limited to, ethanol, water, propylene glycol, butylene glycol, acetone, or pharmaceutically acceptable vehicles. In a further preferred embodiment, the cosmetic composition may further include an active agent selected from the group consisting of hydrating agents, UV screening agents, depigmenting agents, bleaching agents and tensioning agents. 20 Suitable lotion bases include, but are not limited to, hydrophilic ointment or petrolatum. Suitable gelling agents include, but are not limited to, xanthan gum, gellan gum, carboxymethylcellulose, polyquaternium-10, methyl cellulose, ethyl cellulose, hydroxyethylcellulose, hyd roxypropylcellu lose, chitosan, hyd roxyp ropylmethylcellulose, agar-agar, carrageenans, alginates, carob gum, guar gum, gum Arabic, karaya gum, 25 gum tragacanth, ghatti gum, pectins, gelatin, caseinates, hydroxypropyl guar, ammoniated glycyrrhizinate and carbomer.

WO 2006/053379 PCT/AU2005/001741 18 In another aspect of the invention there is provided a modified food composition including a nutraceutical composition, as discussed above. The modified food composition may be characterised by exhibiting a numerical value of phytonutrient quality above a predetermined reference value. The predetermined reference value may 5 equate to a maximum numerical value for an unmodified food composition. The modified food composition may include any of the following: * flour based products, including bread, cakes, pastries, pasta etc * dairy products, including milk, ice-cream, yoghurt, cheese etc * cereal 10 0 grain based products, including rice based products such as rice cakes, corn based products such as pop corn etc * confections, including lollies, chocolates and the like e non-dairy based products, such as soy based products * products derived at least in part from fruit, including tarts, pies, muesli bars, 15 juices, cordials, tinned fruit, snack foods * products derived at least in part from vegetables, including soups, juices, snack foods including potato products such as chips, stocks e nut based products, including snack foods such as nut bars e pre-packaged meals, including frozen meals 20 Preferably, the food composition includes an effective amount of phytonutrient materials selected from the group consisting of flavonols, flavones, flavanols, anthocyanidins, flavanones, chalcones, dichalcones, isoflavones, provitamin A hydrocarbon carotenoids, WO 2006/053379 PCT/AU2005/001741 19 non-provitamin A carotenoids, hydroxycarotenoids, glucosinolates, allium organosulphur compounds, phytosterols, monoterpenes, hydroxycinnamates, phenolic acids, stilbenes, choline derivatives, or a combination thereof. The minimum value will generally be determined depending on the type of nutraceutical 5 composition being considered. For example, the food composition according to a preferred aspect of the present invention may include a combination of phytonutrient materials such that the minimum value is about 25. Preferably, the value may be about 40, more preferably about 60. The food composition according to this aspect of the present invention may further 10 include one or more secondary nutraceutical components active nutritionally and/or therapeutically. The secondary nutraceutical component may be selected from one or more of vitamins, minerals, saccharides and/or other carbohydrates, fats, other nutritional supplements, hormones, and pharmaceuticals. The secondary nutraceutical component, when present, may comprise from 15 approximately 0.05% to 50% by weight, preferably approximately 1% to 40% by weight, more preferably 5% to 25% by weight, based on the total weight of the pharmaceutical composition. In a preferred embodiment, the composition according to this aspect of the present invention may include a source of monounsaturated fatty acids or a derivative thereof. 20 Preferably, the source of monounsaturated fatty acids is present in an amount of from approximately 1 mg to 25 g, preferably 50 mg to 10 g, more preferably 100 mg to 5 g. In a further preferred embodiment of the present invention, the amount of monounsaturated fatty acids present in the food composition amounts to a preferred daily intake of the monounsaturated fatty acids. Preferably, the source of 25 monounsaturated fatty acid is an edible oil. More preferably, the edible oil is olive oil, red palm oil or an extract thereof, or a mixture thereof. In another preferred embodiment of this aspect of the present invention, the WO 2006/053379 PCT/AU2005/001741 20 composition includes an extract from one or more of leafy green vegetables, garlic, onion, leeks, apple, pear, dried fruits or other food sources of the required phytonutrients, or a mixture thereof, with a source of monounsaturated fatty acids. Preferably, the extracts of the plant components are present in an amount of 5 approximately 1 to 99% by weight, preferably approximately 5% to 75% by weight, more preferably approximately 10 to 50% by weight, based on the total weight of the composition. Preferably, the composition is used to prophylactically or therapeutically treat skin ageing, skin health, skin deterioration, skin conditions, cancer, cardiovascular disease, 10 Alzheimer's disease, bone and joint diseases including osteoporosis and arthritis, obstructive airways diseases including asthma, allergic conditions, conditions affecting the gastrointestinal tract, autoimmune diseases, and diabetes.. Preferably, the composition is selected from the group consisting of a nutraceutical composition and a cosmetic composition as described above. 15 In yet another aspect of the invention there is provided a method of prophylactically or therapeutically treating a disease or degenerative effect which method includes administering to a human a composition including one or more extracts of one or more plant components, the extracts providing a combination of phytonutrient materials, the type and amount of which are in excess of a minimum value predetermined to provide a 20 therapeutically or prophylactically desirable effect. In another aspect of the present invention there is provided a method of determining the nutritional value of a nutraceutical composition and applying a phytonutrient nutritional score thereto which method includes: (a) determining a nutritional characteristic(s) of the nutraceutical 25 composition, the nutritional characteristics including phytonutrient content, phytonutrient variety and phytonutrient integrity of the food substance; WO 2006/053379 PCT/AU2005/001741 21 (b) correlating the nutritional characteristic(s) with a predetermined value range(s); and (c) summing the correlated nutritional characteristics to derive a phytonutrient nutritional score indicative of the nutritional value of the 5 nutraceutical composition. In yet another aspect the present invention provides a method of determining the nutritional value of a food composition and applying a phytonutrient nutritional score thereto. Accordingly, the method includes: (a) determining a nutritional characteristic(s) of the food substance, the nutritional 10 characteristics including phytonutrient content, phytonutrient variety and phytonutrient integrity of the food substance; (b) correlating the nutritional characteristic(s) with a predetermined value range(s); and (c) summing the correlated nutritional characteristics to derive a phytonutrient 15 nutritional score indicative of the nutritional value of the food substance. The food composition may be of any suitable type as described above. The food substance may include a dietary supplement. The food substance is preferably a flour based substance, a substance containing and/or consisting of fruit and/or vegetables, a rice-based substance or a dairy-based substance. 20 The phytonutrient content, phytonutrient variety and phytonutrient integrity may be determined as described above. Preferably, the predetermined value ranges are the Reference Intakes described above. More preferably, the predetermined value ranges are determined at regular intervals based on the information available regarding optimal phytonutrient intake at the time. 25 The phytonutrient nutritional score may be determined as described above. Preferably, phytonutrient nutritional scores are given in the range of 0 to 100.

WO 2006/053379 PCT/AU2005/001741 22 Preferably, the predetermined value ranges may be compiled in order to create an index of the predetermined value ranges. Similarly, the phytonutrient nutritional scores which have been determined may be independently compiled in order to create an index of the phytonutrient nutritional 5 scores. In a further aspect the invention provides a method of controlling the nutritional value of a nutraceutical composition and/or a cosmetic composition and/or a food composition consumed by an individual. Accordingly, the method includes: (a) determining the phytonutrient nutritional score of a food substance using the 10 abovementioned method of determining the nutritional value of a food substance; and (b) modifying the nutritional value of a food substance by incorporating an additive into the food substance. Preferably, the method is used to increase the phytonutrient nutritional score of the food 15 substance. In yet another aspect the invention provides a computer useable medium for determining the nutritional value of nutraceutical composition and/or a cosmetic composition and/or a food composition. Accordingly, such medium includes: (a) means for determining nutritional components of the food substance, the 20 nutritional components including phytonutrient content, phytonutrient variety and phytonutrient integrity of the food substance; (b) means for correlating the nutritional components to predetermined value ranges; (c) means for summing the correlated nutritional components to derive a 25 phytonutrient nutritional score indicative of the nutritional value of the food WO 2006/053379 PCT/AU2005/001741 23 substance; and (d) means for displaying the phytonutrient nutritional score. The computer useable medium may be stored in any suitable manner known per se in the prior art. For example the medium may be selected from a compact disk, digital 5 video disk, hard drive or floppy disk. Preferably, the computer useable medium is arranged to provide, as an output, a phytonutrient nutritional score and/or a list of any phytonutrient nutritional scores determined by the method described above so as to form an index of phytonutrient nutritional scores. 10 The present invention will now be more fully described with reference to the accompanying example. It should be understood, however, that the description following is illustrative only and should not be taken in any way as a restriction on the generality of the invention described above. EXAMPLE I - Calculating Reference Intakes 15 The following Reference Intakes were calculated based on the data published in the cited references. Generally, data from reports of daily intakes of sub-groups of phytonutrients in populations or sub-populations with longevity or reduced risk of chronic disease were compared and a representative daily intake was calculated for each sub-group of phytonutrients. The Reference Intake, measured in mg/100kcal was 20 calculated from the representative daily intake based on a 2000 kcal per day diet.

WO 2006/053379 PCT/AU2005/001741 24 Table 5 - Reference Intakes Phytonutrient Average Intakes/Reference Intakes Reference Flavonoids Flavonols Average Intakes 5 Denmark: 15-30 mg/d Dragsted et al. (1997) Finland: 4 mg/d Knekt et al. (2000) Japan: 16 mg/d (women) Arai et al. (2000) USA: 20-22 mg/d Sampson et al. (2002) USA: 20 mg/d Rimm et al. (1996) 10 (middle-aged to older men) Reference Intakes (2000 kcal/d) 20 Dg/d (- 1 mg/ 100 k(al)1 Flavanols Estimated Daily Intakes 15 USA: 5K0-70 mg/d Gu et al. (2004) Netherlands: 72 mgld Arts et al. (2001) Reference Intakes (2000 kcal(d) Proanthocyanins (food extract) Bagchi et al. (2003) 160 mg/d (-8 rng/100 kcal 20 Anthocyanidins Estimated Daily Intakes Acceptable Daily intake (ADD) Clifford (2000a) 150-175 mg/d Reference Intake (2000 kcal/d) 25 150-175 mg/d (-8 mg/i00 kcal) Clifford (2000a) Carotenoids Provitamin A Estimated Daily Intakes hydrocarbon 30 USA: 2.2 mgd Chung-Ahuja et al. (1993) USA: 3.8 mg/d Forman et al. (1993) Australia: 4.4 mgld Wahlqvist et al. (1994) Australia: 7.0 mgld (Anglo-Celts) Wattanapenpaiboon (1995) Reference Intakes (2000 kcal/d) 35 1-2 mg/d Scientific Committee on Food m100 mgot il kcal under the European Commission (Sep 2000) WO 2006/053379 PCT/AU2005/001741 25 The Reference Intakes calculated above, in addition to other Reference intakes, are used in the following examples. EXAMPLE 2 - Apple (fresh produce) The types and amounts of sub-groups of phytonutrients present in 100g of raw apple, 5 including the skin of the apple, were determined and calculated. The phytonutrient density (mg/100kcal) of the apple was then calculated based on the amount of each identified sub-group of phytonutrients contained in the 100g, given that 100g of raw apple contained 52 kcal. The percentage of the RI was then calculated for each phytonutrient sub-group. 10 The results of example 2 are summarised in Tables 6 and 7. Table 6 - Phytonutrient analysis of 1Og of raw apple, including the skin of the apple Phytonutrient Phytonutrient Per 100g Per 100 Rls per % Rls Variety Group Sub-group kcal 100 kcal 52 kcal 192 g Flavonoids Flavonols 4.4 mg 8.5 mg 1 mg >100 4 Flavanols 9.1 mg 17.5 mg 8 mg >100 4 Carotenoids Provitamin A 27 p.g 52 ipg 100 pg 52 4 hydrocarbons Hydroxy carotenes 40 pg 77 pg 100 pgg 77 4 Miscellaneous Betaine 0.1 mg 0.2 mg 300 mg 0 WO 2006/053379 PCT/AU2005/001741 26 Table 7 - Score for 100g of raw apple, including the skin of the apple Component Component Score description 1 Flavonoids 25 2 Carotenoids 19 3 Miscellaneous 0 4 Variety 4 5 Integrity 10 Total 58 The component I to 3 scores were proportionately assigned based on the percentage RI of the sub-group having the highest percentage RI. In this example, the score for the 5 carotenoid group was calculated based on the percentage RI of the hydroxy carotene sub-group alone, 19 being 77% of the possible total of 25. The variety score (component 4) was determined by summing the number of phytonutrient sub-groups having a value of greater than 5% of the RI for that phytonutrient sub-group. 10 As the apple is fresh produce, the integrity score (component 5) is the maximum score available. EXAMPLE 3 - Salad vegetables The calculations and determinations described in example 2 were conducted on 1 Og of salad vegetables having the following approximate portions: 15 Lettuce 40 g Celery 20 g Asparagus 15 g Avocado log Cucumber 15 g WO 2006/053379 PCT/AU2005/001741 27 The results of example 3 are summarised in Tables 8 and 9. Table 8 - Phytonutrient analysis of 1Og of salad vegetables Phytonutrient Phytonutrient Per 100g Per 100 Rls per % Rls Variety Group Sub-group kcal 100 kcal 30 kcal 333 g Flavonoids Flavonols 1.8 mg 6 mg 1 mg >100 1 Flavones 1.4 mg 4.7 mg 50 pg >100 1 Flavanols 0.1 mg 0.3 mg 8 mg 4 Carotenoids Provitamin A 254 ptg 847 [ig 100 jig >100 1 hydrocarbons Hydroxy carotenes 312 ig 1000 jig 100 ig >100 1 Miscellaneous Betaine 0.2 mg 0.7 mg 300 mg 0 Table 9 - Score for 1OOg of salad vegetables Component Component Score description 1 Flavonoids 25 2 Carotenoids 25 3 Miscellaneous 0 4 Variety 4 5 Integrity 10 Total 64 5 As the percentage RI for the flavanol sub-group was less than that of the flavonol and flavone sub-groups, it was disregarded when assigning the score for the flavonoid group. Of the flavonoid sub-groups identified in the salad vegetables, the percentage RI of the 10 flavanols, 4%, indicated that the flavanols did not contribute substantially to meeting the WO 2006/053379 PCT/AU2005/001741 28 flavonoid group (component 1) requirement. Accordingly, the flavanol sub-group was not counted in the determination of the variety score. Again, the integrity score assigned to the salad vegetables was the maximum score available as the salad vegetables had not undergone any processing steps which 5 diminished the phytonutrient integrity of the salad vegetables. EXAMPLE 4 - Ready-to-Eat soup (70% vegetables) The calculations and determinations described in example 2 were conducted on 1O0g of ready-to-eat soup containing 70% vegetables, the vegetables having the following approximate proportions: 10 Carrots 15g Potatoes 40 g Pumpkins 10 g Onions 3 g Capsicums 2 g 15 The results of example 4 are summarised in Tables 10 and 11. Table 10 - Phytonutrient analysis of 100g of ready-to-eat soup Phytonutrient Phytonutrient Per 100g Per 100 Ris per % Rls Variety Group Sub-group kcal 100 kcal 45 kcal 222 g Flavonoids Flavonols 0.6 mg 1.3 mg 1 mg >100 1 Flavones 10 pig 20 pg 50 jg 40 Carotenoids Provitamin A 2.1 mg 4.7 mg 0.1 mg >100 I hydrocarbons Hydroxy carotenes 400 pig 900 pig 100 pg >100 j Miscellaneous Betaine 0.1 mg 0.2 mg 300 mg 0 WO 2006/053379 PCT/AU2005/001741 29 Table 11 - Score for 1Og of ready-to-eat soup Component Component Score description I Flavonoids 25 2 Carotenoids 25 3 Miscellaneous 0 4 Variety 4 5 Integrity 10 Total 64 As the percentage RI of the flavonol sub-group was higher than that of the flavone sub group, it was used as the basis for assigning the flavonoid group score. 5 As each sub-group had greater than 5% RI, all four sub-groups were counted toward the variety score. Again, the integrity score assigned to the ready-to-eat soup was the maximum score available as no processing steps which diminished the phytonutrient integrity of the vegetables had been undergone by the food. 10 EXAMPLE 5 - Flavoured (dairy and soy) drink The calculations and determinations described in example 2 were conducted on 1Og of flavoured (dairy and soy) drink having the following approximate proportions of ingredients: Non-fat milk 98 g 15 Soy isoflavones 15.7 mg Nutrifood@ Wild berries 1.3 g (see www.nutrifood.com for more details) The results of example 5 are summarised in Tables 12 and 13.

WO 2006/053379 PCT/AU2005/001741 30 Table 12 - Phytonutrient analysis of 1Og of flavoured (dairy and soy) drink Phytonutrient Phytonutrient Per 100g Per 100 Rls per % Ris Variety Group Sub-group kcal 100 kcal 35 kcal 286 g Flavonoids Isoflavones 15.7 mg 45 mg 3 mg >100 4 Anthocyanins* 160 mg 457 mg 8 mg >100 4 Carotenoids Provitamin A 32 jig 91 pLg 100 [ig 91 4 hydrocarbons Hydroxy carotenes 80 jg 229 jig 100 jig >100 4 * Mazza G, Miniati E. Anthocyanins in Fruits, Vegetables, and Grains. CRC Press, Florida, USA, 993. Table 13 - Score for 1Og of flavoured (dairy and soy) drink Component Component Score description 1 Flavonoids 25 2 Carotenoids 25 3 Miscellaneous 0 4 Variety 4 5 Integrity 0 Total 54 5 The integrity score assigned to the milk drink was the minimum score available due to the high number of processing steps the product was subjected to which diminished the phytonutrient integrity of the drink. It will be understood that the invention disclosed and defined in this specification 10 extends to all alternative combinations of two or more of the individual features mentioned or evident from the text or drawings. All of these different combinations constitute various alternative aspects of the invention.

WO 2006/053379 PCT/AU2005/001741 31 Reference to any prior art in the specification is not, and should not be taken as, an acknowledgement or any form of suggestion that this prior art forms part of the common general knowledge in Australia or any other jurisdiction or that this prior art could be reasonably be expected to be ascertained, understood and regarded as relevant by a 5 person skilled in the art.

Claims

1. A nutraceutical composition including one or more extracts of one or more plant components, the one or more extracts providing a combination of phytonutrient materials, the type and amount of which are in excess of a minimum value 5 predetermined to provide a therapeutically or prophylactically desirable effect.

2. A nutraceutical composition according to claim 1 including an effective amount of phytonutrient materials selected from the group consisting of flavonols, flavones, anthocyanidins, flavanones, chalcones, dichalcones, isoflavones, provitamin A hydrocarbon carotenoids, non-provitamin A carotenoids, 10 hydroxycarotenoids, glucosinolates, allium organosulphur compounds, phytosterols, monoterpenes, hydroxycinnamates, phenolic acids, stilbenes, choline derivatives, or a combination thereof.

3. A nutraceutical composition according to claim 1, wherein the minimum value is about 25. 15

4. A nutraceutical composition according to claim 1, wherein the composition further includes one or more secondary nutraceutical components active nutritionally and/or therapeutically.

5. A nutraceutical composition according to claim 4, wherein the secondary nutraceutical component is selected from one or more of vitamins, minerals, 20 saccharides and/or other carbohydrates, fats, other nutritional supplements, hormones and pharmaceuticals.

6. A nutraceutical composition according to claim 4, wherein the secondary nutraceutical component is present in an amount from approximately 0.05% to 50% by weight, based on the total weight of the pharmaceutical composition. 25

7. A nutraceutical composition according to claim 6, wherein the secondary nutraceutical component is present in an amount of from approximately 1% to 40%, based on the total weight of the pharmaceutical composition. WO 2006/053379 PCT/AU2005/001741 33

8. A nutraceutical composition according to claim 1, wherein the nutraceutical composition further includes a pharmaceutically acceptable carrier or excipient.

9. A nutraceutical composition according to any one of claims 1, wherein the composition includes a source of monounsaturated fatty acids or a derivative 5 thereof.

10. A nutraceutical composition according to claim 9 wherein the edible oil is olive oil or red palm oil, or an extract thereof, or a mixture thereof.

11. A nutraceutical composition according to claim 9, wherein the source of monounsaturated fatty acids is present in an amount of from approximately 1 10 mgto25g.

12. A nutraceutical composition according to claim 11, wherein the source of monounsaturated fatty acids is present in an amount of from approximately 50 mg to 10 g.

13. A nutraceutical composition according to claim 1 including an extract from one 15 or more of leafy green vegetables, garlic, onion, leeks, apple, pear, dried fruits, or other food sources of the required phytonutrients, or a mixture thereof, with a source of monounsaturated fatty acids.

14. A nutraceutical composition according to claim 13, wherein the source of monounsaturated fatty acid is olive oil or red palm oil, an extract thereof or a 20 mixture thereof.

15. A nutraceutical composition according to claim 13, further including a nutraceutically acceptable carrier.

16. A nutraceutical composition according to claim 13, wherein the extract is present in an amount of from approximately 1% to 99% by weight, based on the 25 total weight of the composition. WO 2006/053379 PCT/AU2005/001741 34

17. A nutraceutical composition according to claim 16, wherein the extract is present in an amount of from approximately 5% to 75% by weight, based on the total weight of the composition.

18. A nutraceutical composition according to claim 17, wherein the extract is 5 present in an amount of from approximately 10% to 50% by weight, based on the total weight of the composition.

19. A cosmetic composition including one or more extracts of one or more plant components, the extracts providing a combination of phytonutrient materials, the type and amount of which are in excess of a minimum value predetermined to 10 provide a therapeutically or prophylactically desirable effect.

20. A cosmetic composition according to claim 19 including an effective amount of phytonutrient materials selected from the group consisting of flavonols, flavones, anthocyanidins, flavanones, chalcones, dichalcones, isoflavones, provitamin A hydrocarbon carotenoids, non-provitamin A carotenoids, 15 hydroxycarotenoids, glucosinolates, allium oganosulphur compounds, phytosterols, monoterpenes, hydroxycinnamates, phenolic acids, stilbenes, choline derivatives, or a combination thereof.

21. A cosmetic composition according to claim 19, wherein the minimum value is about 25. 20

22. A cosmetic composition according to claim 19, wherein the composition includes a source of monounsaturated fatty acids or a derivative thereof.

23. A cosmetic composition according to claim 22, wherein the source of monounsaturated fatty acids is olive oil or red palm oil, or an extract thereof, or a mixture thereof. 25

24. A cosmetic composition according to claim 23, wherein the source of monounsaturated fatty acids is present in an amount of from approximately 1 mg to 25 g. WO 2006/053379 PCT/AU2005/001741 35

25. A cosmetic composition according to claim 19, further including a pharmaceutically acceptable carrier or excipient.

26. A cosmetic composition according to claim 19 including an extract from one or more of leafy green vegetables, garlic, onion, leeks, apple, pear, dried fruits, or 5 other food sources of the required phytonutrients, or a mixture thereof, with a source of monounsaturated fatty acids.

27. A cosmetic composition according to claim 23, wherein the source of monounsaturated fatty acids is olive oil or red palm oil, an extract thereof or a mixture thereof. 10

28. A cosmetic composition according to claim 26, wherein the extract is present in an amount of from approximately 1% to 99% by weight, based on the total weight of the composition.

29. A cosmetic composition according to claim 24, wherein the extract is present in an amount of from approximately 5% to 75% by weight, based on the total 15 weight of the composition.

30. A cosmetic composition according to claim 19, further including one or more cosmetic additives.

31. A cosmetic composition according to claim 30, wherein the cosmetic additives may be selected from one or more of water-soluble or liposoluble dyes, fillers, 20 lipophilic or hydrophilic active agents, fragrances, additional carriers or excipients, lubricants, buffers, antibacterials, bulking agents, gelling agents, plasticisers, binding agents, antioxidants and stabilising agents.

32. A cosmetic composition according to claim 19, further including an active agent.

33. A cosmetic composition according to claim 32, wherein the active agent is 25 selected from one or more of the group consisting of hydrating agents, UV WO 2006/053379 PCT/AU2005/001741 36 screening agents, depigmenting agents, bleaching agents and tensioning agents.

34. A modified food composition including a nutraceutical composition including one or more extracts of one or more plant components, the one or more extracts 5 providing a combination of phytonutrient materials, the type and amount of which are in excess of a minimum value predetermined to provide a therapeutically or prophylactically desirable effect.

35. A modified food composition according to claim 34 including an effective amount of phytonutrient materials selected from the group consisting of 10 flavonols, flavones, anthocyanidins, flavanones, chalcones, dichalcones, isoflavones, provitamin A hydrocarbon carotenoids, non-provitamin A carotenoids, hydroxycarotenoids, glucosinolates, allium organosulphur compounds, phytosterols, monoterpenes, hydroxycinnamates, phenolic acids, stilbenes, choline derivatives, or a combination thereof. 15

36. A modified food composition according to claim 34, wherein the minimum value is about 25.

37. A modified food composition according to claim 34, wherein the composition further includes one or more secondary nutraceutical components active nutritionally and/or therapeutically. 20

38. A modified food composition according to claim 37, wherein the secondary nutraceutical component is selected from one or more of vitamins, minerals, saccharides and/or other carbohydrates, fats, other nutritional supplements, hormones and pharmaceuticals.

39. A modified food composition according to claim 38, wherein the secondary 25 nutraceutical component is present in an amount from approximately 0.05% to 50% by weight, based on the total weight of the pharmaceutical composition. WO 2006/053379 PCT/AU2005/001741 37

40. A modified food composition according to claim 34, wherein the composition includes a source of monounsaturated fatty acids or a derivative thereof.

41. A modified food composition according to claim 40, wherein the source of monounsaturated fatty acids is present in an amount of from approximately 1 5 mg to 25 g.

42. A modified food composition according to claim 34 including an extract from one or more of leafy green vegetables, garlic, onion, leeks, apple, pear, dried fruits, or other food sources of the required phytonutrients, or a mixture thereof, with a source of monounsaturated fatty acids. 10

43. A modified food composition according to claim 42, wherein the extract is present in an amount of from approximately 1% to 99% by weight, based on the total weight of the composition.

44. A method of prophylactically or therapeutically treating a disease or degenerative effect which method includes administering to a human a 15 composition including one or more extracts providing a combination of phytonutrient materials, the type and amount of which are in excess of a minimum value predetermined to provide a therapeutically or prophylactically desirable effect.

45. A method according to claim 44 including an effective amount of phytonutrient 20 materials selected from the group consisting of flavonols, flavones, anthocyanidins, flavanones, chalcones, dichalcones, isoflavones, provitamin A hydrocarbon carotenoids, non-provitamin A carotenoids, hydroxycarotenoids, glucosinolates, allium organosulphur compounds, phytosterols, monoterpenes, hydroxycinnamates, phenolic acids, stilbenes, choline derivatives, or a 25 combination thereof.

46. A method according to claim 44, wherein the method is used to prophylactically or therapeutically treat skin ageing, skin health, skin deterioration, skin WO 2006/053379 PCT/AU2005/001741 38 conditions, cancer, cardiovascular disease, Alzheimer's disease, bone and joint diseases including osteoporosis and arthritis, obstructive airways diseases, including asthma, allergic conditions, conditions affecting the gastrointestinal tract, autoimmune diseases, and diabetes.. 5

47. A method of determining the nutritional value of a nutraceutical composition and applying a phytonutrient nutritional score thereto which method includes: (a) determining a nutritional characteristic(s) of the nutraceutical composition, the nutritional characteristics including phytonutrient content, phytonutrient variety and phytonutrient integrity of the food substance; 10 (b) correlating the nutritional characteristic(s) with a predetermined value range(s); and (c) summing the correlated nutritional characteristics to derive a phytonutrient nutritional score indicative of the nutritional value of the nutraceutical composition. 15

48. A method of determining the nutritional value of a food composition and applying a phytonutrient nutritional score thereto which method includes: (a) determining a nutritional characteristic(s) of the food substance, the nutritional characteristics including phytonutrient content, phytonutrient variety and phytonutrient integrity of the food substance; 20 (b) correlating the nutritional characteristic(s) with a predetermined value range(s); and (c) summing the correlated nutritional characteristics to derive a phytonutrient nutritional score indicative of the nutritional value of the food substance. WO 2006/053379 PCT/AU2005/001741 39

49. A method of controlling the nutritional value of a nutraceutical composition consumed by an individual, which method includes: (a) determining the phytonutrient nutritional score of a nutraceutical composition using a method according to claim 47; and 5 (b) modifying the nutritional value of a nutraceutical composition by incorporating an additive into the food substance.

50. A method of controlling the nutritional value of a food composition consumed by an individual, which method includes: (a) determining the phytonutrient nutritional score of a food substance using 10 a method according to claim 48; and (b) modifying the nutritional value of a food substance by incorporating an additive into the food substance.

51. A computer useable medium for determining the nutritional value of a nutraceutical composition including: 15 (a) means for determining nutritional components of the nutraceutical composition, the nutritional components, phytonutrient variety and phytonutrient integrity of nutraceutical composition; (b) means for correlating the nutritional components to predetermined value ranges; 20 (c) means for summing the correlated nutritional components to derive a phytonutrient score indicative of the nutritional value of the nutraceutical composition; and (d) means for displaying the phytonutrient nutritional score. WO 2006/053379 PCT/AU2005/001741 40

52. A computer useable medium for determining the nutritional value of a food composition including: (a) means for determining nutritional components of the food substance, the nutritional components, phytonutrient variety and phytonutrient integrity 5 of the food substance; (b) means for correlating the nutritional components to predetermined value ranges; (c) means for summing the correlated nutritional components to derive a phytonutrient score indicative of the nutritional value of the food 10 substance; and (d) means for displaying the phytonutrient nutritional score.

53. A computer useable medium for determining the nutritional value of a cosmetic composition including: (a) means for determining nutritional components of the food substance, the 15 nutritional components, phytonutrient variety and phytonutrient integrity of the food substance; (b) means for correlating the nutritional components to predetermined value ranges; (c) means for summing the correlated nutritional components to derive a 20 phytonutrient score indicative of the nutritional value of the food substance; and (d) means for displaying the phytonutrient nutritional score. WO 2006/053379 PCT/AU2005/001741 41

54. A method according to claim 51, wherein the computer usable medium is arranged to provide, as an output, a phytonutrient nutritional score and/or a list of any phytonutrient nutritional scores.

55. A method according to claim 52, wherein the computer usable medium is 5 arranged to provide, as an output, a phytonutrient nutritional score and/or a list of any phytonutrient nutritional scores.

56. A method according to claim 53, wherein the computer usable medium is arranged to provide, as an output, a phytonutrient nutritional score and/or a list of any phytonutrient nutritional scores.