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EP1998633A1 - Aliment fonctionnel contre les tumeurs - Google Patents

Aliment fonctionnel contre les tumeurs

Info

Publication number
EP1998633A1
EP1998633A1 EP07723303A EP07723303A EP1998633A1 EP 1998633 A1 EP1998633 A1 EP 1998633A1 EP 07723303 A EP07723303 A EP 07723303A EP 07723303 A EP07723303 A EP 07723303A EP 1998633 A1 EP1998633 A1 EP 1998633A1
Authority
EP
European Patent Office
Prior art keywords
products
food composition
milk
use according
carbohydrate source
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP07723303A
Other languages
German (de)
English (en)
Inventor
Johannes F. Coy
Stephan Hausmanns
Jörg Kowalczyk
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suedzucker AG
Original Assignee
Suedzucker AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Suedzucker AG filed Critical Suedzucker AG
Publication of EP1998633A1 publication Critical patent/EP1998633A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/7004—Monosaccharides having only carbon, hydrogen and oxygen atoms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P35/00—Antineoplastic agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the technical field of functional foods, namely novel functional foods for the treatment and / or prevention of malignant tumors of the human or animal body and methods for producing such functional foods.
  • Nutrition and diseases are related. For example, it has long been known that adult onset diabetes (Type II diabetes) occurs primarily in individuals who ingest excessively carbohydrate-rich foods. There are also indications that the occurrence of certain cancers is directly related to certain dietary habits. For example, repeated and excessive intake of fructose in animal experiments (rats) leads to increased growth of chemically induced liver tumors (Enzmann H. et al. (1989) Carcinogenesis 10: 1247-1252). Fructose also appears to be associated with the onset of various cancers in humans (Michaud DS et al., (2002) J. Natl. Cancer Inst. 94: 1293-1300, Higginbotham H. et al (2004)). J. Natl.
  • a ketogenic diet that is, a diet based on avoiding carbohydrate levels in the diet, positively influences disease progression in tumor diseases in single case studies (Nebeling LC et al., (1995) J. Am. Coli Nutr : 202-208).
  • one-sided diets are known that completely dispense with a carbohydrate intake. Such diets avoid glucose-containing dietary constituents or those dietary constituents from which glucose can be enzymatically eliminated in the body.
  • the energy metabolism of the majority of healthy body cells is usually based exclusively on the utilization (combustion or fermentation) of glucose.
  • the brain of a human consumes about 25% of its total energy requirement, which can only be satisfied with glucose.
  • glucose is missing in the diet, the body mobilizes glucose from the breakdown of storage fats (lipolysis), but also from the breakdown of vital and structuring proteins. The process is referred to as "ketogenesis", resulting in functional failures, coma and death.
  • a low glycemic food composition that is, a food or a food component having a low glycemic index (GI) or a composition thereof, is used for producing a functional food serves to treat tumors of the human or animal body and / or to prevent malignant tumors.
  • a low glycemic food composition that is, a food or a food component having a low glycemic index (GI) or a composition thereof, is used for producing a functional food serves to treat tumors of the human or animal body and / or to prevent malignant tumors.
  • GI low glycemic index
  • the invention provides, by use of a low glycemic food composition, to provide a functional food which has a low glycemic index. This ensures that the malignant tumor cells, which rely on aerobic glucose fermentation for their energy metabolism, no longer receive sufficient energy supply due to the lack of highly glycemic components. An occurrence of malignant tumor cells is thus prevented; Pre-existing malignant tumor cells are inhibited in their growth or die.
  • a "low glycemic food composition” is understood to mean one or more foods or one or more food ingredients and compositions thereof, which comprises a low glycemic index (Gl).
  • a low glycemic index is understood to mean a GI of 50 or less.
  • the Gl is 40 or less, more preferably 30 or less, or 20 or less.
  • the invention provides that the GI is not below a limit. That is, preferably, the low glycemic food composition comprises at least one glucose source, such as sucrose, maltose, starch / amylose, lactose, or glucose.
  • the amount of Gl is at least 2 or more, at least 5 or more, or at least 10 or more.
  • TKTL-1 transketolase-like 1
  • TKTL-1 expression upregulation of TKTL-1 mRNA
  • known aerobic glucose fermentation in healthy body cells is based on transketolase (TKT).
  • the use according to the invention is particularly suitable for those patients in which at least one cell, ie in particular a malignant tumor cell, has an altered glucose metabolism which is based on an altered activity of the enzyme TKTL-1.
  • suitable enzyme assays or by the detection of TKTL-1 expression, preferably at mRNA level, in body cells at- For example, as part of a clinical diagnostic examination, the patient collective can be determined which is particularly suitable for the treatment with the functional food according to the invention with a low glycemic food composition.
  • the present invention relates to the use of a low glycemic food composition for the manufacture of a functional food for the treatment and / or prevention of malignant tumoral diseases of a human or animal body, which comprises at least one body cell having a change in the glucose compared to the normal state, especially an altered aerobic glucose fermentation metabolism.
  • the normal state is defined by the fact that the cell, according to its physiological function and according to its tissue type, has the typical metabolic pathways for the production of energy from glucose. This means, above all, that in the normal state the body cell primarily breathes glucose while reacting with oxygen.
  • the normal state of a cell may also be characterized by an aerobic glucose fermentation metabolism.
  • Such cells are known, for example, from the retina or the testes. Such cells exhibit a transketolase activity in the normal state.
  • an altered glucose metabolism in particular an altered aerobic glucose fermentation metabolism, is characterized in particular by the fact that the body cell has an activity or concentration of the enzyme transketolase-like 1 (TKTL-1) which is altered compared to the normal state.
  • this also includes those cells which show altered enzyme activity in a TKTL-1 enzyme assay and / or have a modified content of the gene product in a manner known per se when TKTL-1 gene expression is determined, preferably at the mRNA level.
  • the altered activity is understood as meaning increased enzyme activity.
  • An altered content of the TKTL-1 gene product is preferably understood as meaning the occurrence of the TKTL-1 gene product in cells which in the normal state do not express or produce TKTL-1 and / or have an increased proportion of the TKTL-1 gene product.
  • a low-glycemic food, food ingredient and / or food composition for producing a functional food used in the present invention preferably has at least one carbohydrate source selected from monosaccharides, disaccharides and polysaccharides as well as monosaccharide alcohols, disaccharide alcohols and polysaccharide alcohols.
  • the low glycemic food composition has at least one low glycemic or non-glycemic carbohydrate source or component.
  • the low glycemic food composition comprises, in addition to the at least one low glycemic or non-glycemic carbohydrate source or component, at least one (additional) high glycemic carbohydrate source or component.
  • the low-glycemic food composition used according to the invention contains, preferably, only the sole carbohydrate source isomaltulose (6-O- ⁇ -D-glucopyranosyl-fructose, Palatinose®) in a proportion of 5 to 90% by weight, preferably in a proportion of 25 to 75 wt .-%, (based on total dry matter content).
  • isomaltulose 6-O- ⁇ -D-glucopyranosyl-fructose, Palatinose®
  • the low-glycemic food composition contains leucrosis, preferably the sole, carbohydrate source, preferably in an amount of from 5 to 90% by weight, preferably in an amount of from 25 to 75% by weight (based on total dry matter content).
  • the low-glycemic food composition particularly preferably contains trehalulose, preferably the only carbohydrate source, in an amount of from 5 to 90% by weight, preferably in an amount of from 25 to 75% by weight, based on the total dry matter content.
  • the low-glycemic food composition contains, as a single carbohydrate source, preferably turanose in a proportion of 5 to 90% by weight, preferably in a proportion of 25 to 75% by weight (based on total dry matter content).
  • the low glycemic food composition contains resistant starch, preferably soluble starch, as preferred, sole carbohydrate source, preferably in a proportion of 5 to 90% by weight, preferably in a proportion of 25 to 75% by weight (based on total dry matter content ).
  • resistant starch preferably soluble starch, as preferred, sole carbohydrate source, preferably in a proportion of 5 to 90% by weight, preferably in a proportion of 25 to 75% by weight (based on total dry matter content ).
  • insoluble starch is provided.
  • the low-glycemic food composition contains, as the sole, preferably carbohydrate source, polydextrose preferably in a proportion of 5 to 90% by weight, preferably in a proportion of 25 to 75% by weight (based on total dry matter content).
  • the invention also relates to low glycemic food compositions wherein the low glycemic sucrose isomer is the only body sweetening agent present in the composition.
  • the invention relates to an aforementioned composition, wherein the low glycemic sucrose isomer is the only sugar present in the mixture in the composition.
  • the invention relates to an aforementioned composition, wherein the low glycemic sucrose isomer is the sole sweetening agent occurring in the composition in the composition.
  • the low glycemic food composition contains as at least one sugar alcohol, preferably the sole, carbohydrate source selected from the group consisting of: isomalt, 1,1-GPM (1 -O- ⁇ -D-glucopyranosyl-D-mannitol), 1 , 6-GPS (6-O- ⁇ -D-glucopyranosyl-D-sorbitol), 1, 1 -GPS (1-0- ⁇ -D-glucopyranosyl-D-sorbitol), lactitol, maltitol, erythritol, xylitol, mannitol, sorbitol, maltitol syrup, hydrogenated and non-hydrogenated starch hydrolysates and a mixture of two or more thereof, preferably in a proportion of 5 to 90 wt .-%, preferably in an amount of 25 to 75 wt .-%, (based on total dry matter content).
  • carbohydrate source selected from the group consisting of: iso
  • the low glycemic food composition contains isomalt, preferably the sole carbohydrate source, a mixture of 1, 1-GPM and 1, 6-GPS, optionally with a proportion of 1, 1-GPS, preferably in a proportion of 5 to 90 wt .-%, preferably in an amount of 25 to 75 wt .-%, (based on total dry matter content).
  • the low glycemic food composition contains as in, preferably the sole, carbohydrate source inulin in a proportion of 5 to 90 wt .-%, preferably in an amount of 25 to 75 wt .-%, (based on total dry matter content).
  • the low-glycemic food composition contains ON, preferably single carbohydrate, ongofructose in a proportion of 5 to 90% by weight, preferably in a proportion of 25 to 75% by weight (based on the total dry matter content).
  • the invention also relates to low glycemic food compositions, wherein the sugar alcohol is the only body-forming sweetening agent occurring in the composition.
  • the invention relates to an aforesaid composition, wherein the sugar alcohol is the sole sweetening agent present in the composition in the composition.
  • the low glycemic food composition contains fructose preferably, in a proportion of from 5 to 90% by weight, preferably in a proportion of from 25 to 75% by weight, based on the total dry matter content, as the, preferably sole, carbohydrate source.
  • the low glycemic food composition contains at least 40% by weight (based on total dry matter content) of fructose as sole carbohydrate source.
  • the invention also relates to low glycemic food compositions, wherein fructose is the only sugar occurring in the composition.
  • the invention also relates to low glycemic food compositions, wherein fructose is the only body sweetening agent occurring in the composition.
  • the invention relates to an aforementioned composition, wherein fructose is the only sweetening agent occurring in the mixture in the composition.
  • the low-glycemic food composition used according to the invention nor the functional food produced are carbohydrate-free or low-carbohydrate. Rather, it is envisaged that the carbohydrate component contained is low in glycemic. It is therefore also envisaged that the low glycemic food composition contains at least one high glycemic component. Under a high glycemic component In the present case, a high glycemic glucose source is primarily understood, from which, in particular, enzymatic cleavage in the digestion and absorption process initially releases glucose into the organism.
  • the high-glycemic component is preferably selected from glucose-yielding disaccharides, especially sucrose, maltose, lactose and trehalose, and maltodextrins, preferably resistant, soluble or insoluble, and starch / amylose and white flour products.
  • the food composition contains at least one high glycemic carbohydrate source in addition to a low glycemic carbohydrate source.
  • the low glycemic carbohydrate source and the high glycemic carbohydrate source are contained in the weight ratio 1: 1, 2: 1 or 1: 2.
  • the low glycemic food composition contains the high glycemic carbohydrate source in an amount of 20% by weight or more, preferably 10% or more or 5% or more by weight, based on total dry matter content.
  • the low glycemic food composition contains 10% by weight, preferably 5% by weight, more preferably 5% by weight (based on total dry matter content) or less glucose.
  • the glycemic index of the low glycemic food composition is modified by at least one further component which reduces, delays or prevents the absorption and / or cleavage of glucose from food components in a manner known per se.
  • Vorzugswei- se is such a component selected from proteins. Fats or thickeners.
  • the low glycemic food composition contains at least 10, preferably at least 20, at least 30 or at least 40% by weight (based on total dry matter content) of a fat component selected from C8-C14 fatty acids, ⁇ -3 fatty acids, ⁇ - 6-fatty acids and polyunsaturated fatty acids.
  • the low glycemic food composition contains at least 10, preferably at least 20, at least 30 or at least 40% by weight (based on total dry matter content) of a protein component.
  • the low glycemic food composition contains at least one optional additive to be used.
  • the use of the additives can be put together individually depending on the field of application and requirement profile of the markets and the consumers.
  • a preferred additive is a prebiotic.
  • the prebiotic advantageously positively influences the nutritional-physiological properties of the low-glycemic food composition or of the functional food obtainable therefrom.
  • the prebiotic selectively stimulates the growth and / or the activity of probiotic microorganisms in the human or animal digestive tract, so that health-promoting effects occur.
  • the prebiotic used is preferably inulin, oligofructose, resistant starch, ⁇ -glucans or galacto-oligosaccharides.
  • Another preferred additive is a probiotic microorganism, a probiotic. In the present case, this is understood to mean a living microbial additional component which promotes its health by stabilizing or improving the microbial composition in the digestive tract of the human or animal consumer.
  • Bifidobacterium such as strains B. adolescentis, B. animalis, B. bifidum, B. longum, B. thermophilum; Enterococccus; Lactobacillus such as the strains Lb. acidophilus, Lb.brevis, Lb, casei, Lb. cellobiosus, Lb. crispatus, Lb. delbrueckii subsp. Bulgaricus, Lb. fermentum, Lb. GG, Lb. johnsonii, Lb. lactis, Lb. plantarum, Lb. reuteri, Lb. rhamnosus, Lb.
  • Bifidobacterium such as strains B. adolescentis, B. animalis, B. bifidum, B. longum, B. thermophilum
  • Enterococccus Lactobacillus such as the strains Lb. acidophilus, Lb.brevis, Lb, casei
  • probiotics are bacteria of the genera Lactobacillus and Bifidobacterium. Such probiotic bacterial cultures may preferably be embodied as dry cultures or permanent crops.
  • Another preferred additive is a synbiotic.
  • this is understood to mean a mixture of at least one prebiotic and at least one probiotic which promotes the health of the human or animal consumer by improving the survival rate and increasing the number of health-promoting living microbial organisms in the gastrointestinal tract, in particular by selectively stimulating the growth and / or the metabolic activity of microbial organisms.
  • Another preferred additive is a dairy or dairy product, especially a lactose-free milk product.
  • Preferred dairy or milk products are skimmed milk powder, whole milk powder, lactose-free skimmed or whole milk powder, whey extract or whey product. It is preferred that the low glycemic food composition contains the milk product in an amount of 2 to 40% by weight, preferably 5 to 20% by weight (based on the total weight).
  • the low glycemic food composition contains at least one intensive sweetener, wherein the intensive sweetener is preferably selected from the group consisting of sucralose, sodium cyclamate, acesulfame K, neohesperidine dihydrochalcone, glycyrrhizin, stevenside, monellin, Thaumatin, aspartame, dulcine, saccharin, naringin dihydrochalcone, neotame and a mixture of two or more thereof.
  • the intensive sweetener is preferably selected from the group consisting of sucralose, sodium cyclamate, acesulfame K, neohesperidine dihydrochalcone, glycyrrhizin, stevenside, monellin, Thaumatin, aspartame, dulcine, saccharin, naringin dihydrochalcone, neotame and a mixture of two or more thereof.
  • the low-glycemic food composition contains at least one supplement or excipient which is preferably selected from the group consisting of: flavorings such as vanillin, colorants, flavorings, emulsifiers such as lecithin, thickeners such as pectin , Locust bean gum, guar gum, antioxidants, preservatives, minerals such as sodium or calcium, in particular salts such as sodium chloride, fiber, fibrous materials, triglycerides of medium chain lengths, phythoestrogens, natural or synthetic vitamins such as vitamin A, vitamin B 1 , vitamin B 2 , vitamin B 3 , Vitamin B 5 , Vitamin B 6 , Vitamin B 2 , Vitamin B complex, Vitamin C, Vitamin tamin D 1 Vitamin E, Vitamin F and Vitamin K, or combinations thereof.
  • flavorings such as vanillin, colorants, flavorings, emulsifiers such as lecithin
  • thickeners such as pectin , Locust bean gum, guar gum
  • a supplement is understood to mean, in particular, those substances which affect the appearance, the taste, the organoleptic properties, the nutritional value, nutritional properties, the processability, storability or usefulness of the functional food produced.
  • the functional food produced according to the invention is a pharmaceutical.
  • the functional food that can be produced according to the invention is a dietary supplement.
  • the functional food that can be produced according to the invention is a tube feed.
  • the functional food produced according to the invention is a milk product or milk product, in particular a cheese, butter, yoghurt, kefir, quark, sour milk, buttermilk, cream, condensed milk, dried milk, whey, milk sugar, Milk protein, milk mix, milk semi-fat, whey mixed or milk fat product or preparation.
  • a milk product or milk product in particular a cheese, butter, yoghurt, kefir, quark, sour milk, buttermilk, cream, condensed milk, dried milk, whey, milk sugar, Milk protein, milk mix, milk semi-fat, whey mixed or milk fat product or preparation.
  • the functional food that can be produced according to the invention is a pudding, a cream, a mousse or another dessert or dessert product.
  • the functional food produced according to the invention is a milk fat product, a mixed fat product, a edible fat or a cooking oil.
  • the functional foodstuff which can be produced according to the invention is a bakery product, in particular selected from bread including biscuits and fine bakery products, long-life bakery products, cookie products and waffles.
  • the functional food produced according to the invention is a spread, in particular selected from fatty spreads, margarine products and shortenings.
  • the functional food that can be produced according to the invention is an instant product.
  • the functional foodstuff which can be prepared according to the invention is a brewing product.
  • the functional food produced according to the invention is a fruit product or a fruit preparation, in particular selected from jams, jams, jellies, fruit preserves, fruit pulp, fruit pulp, fruit juices, fruit juice concentrates, fruit nectar and fruit powder.
  • the functional food produced according to the invention is a cereal product, in particular selected from cereal granola bars, cereal mixtures and breakfast products.
  • the functional food produced according to the invention is a non-alcoholic beverage, beverage base or beverage powder.
  • the functional foodstuff which can be prepared according to the invention is a, preferably dietetic, confectionery, in particular selected from chocolates, hard caramels, soft caramels, chewing gum, dragees, fondant products, jelly products, licorice, expanded sugar products, flakes, dragées, comprints , candied fruits, brittle, nougat products, ice cream confectionery, marzipan and ice cream.
  • the functional food produced according to the invention is a sports and nutritional supplement, in particular selected from protein and amino acid concentrates, whey protein hydrolysates, isolates and concentrates, whey protein isolates and concentrates and caseinate preparations.
  • a further subject matter of the present invention is the use of the above-characterized functional foodstuff preparable according to the invention for the treatment and / or treatment of malignant tumoral diseases of the human or animal body.
  • Another object of the present invention is the use of a low glycemic food composition, food or food ingredient for the treatment and / or prevention of malignant tumors of the human or animal body.
  • another object of the present invention is a method for the treatment and / or prevention of malignancies, the method comprising at least the step of: administering the above-characterized functional food or a low-glycemic food composition characterized above into the human or animal A body in a prophylactically and / or therapeutically active amount or dose, wherein the body has at least one body cell with an activity or concentration of the enzyme TKTL-1 which is altered compared to the normal state, in particular an increased activity or concentration.
  • Lecithin e.g. 0.50
  • Vanillin e.g. 0.02

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Medicinal Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Animal Behavior & Ethology (AREA)
  • Mycology (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Epidemiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Diabetes (AREA)
  • Obesity (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Hematology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Saccharide Compounds (AREA)

Abstract

La présente invention concerne le domaine technique des aliments fonctionnels, à savoir un nouvel aliment fonctionnel pour le traitement et/ou la prévention des maladies tumorales cancéreuses du corps humain ou animal, ainsi qu'un procédé de fabrication d'un tel aliment fonctionnel.
EP07723303A 2006-03-21 2007-03-16 Aliment fonctionnel contre les tumeurs Withdrawn EP1998633A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102006014543A DE102006014543A1 (de) 2006-03-21 2006-03-21 Funktionelle Lebensmittel gegen Tumore
PCT/EP2007/002321 WO2007107295A1 (fr) 2006-03-21 2007-03-16 Aliment fonctionnel contre les tumeurs

Publications (1)

Publication Number Publication Date
EP1998633A1 true EP1998633A1 (fr) 2008-12-10

Family

ID=38169457

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07723303A Withdrawn EP1998633A1 (fr) 2006-03-21 2007-03-16 Aliment fonctionnel contre les tumeurs

Country Status (8)

Country Link
US (1) US20090221525A1 (fr)
EP (1) EP1998633A1 (fr)
JP (1) JP2009530326A (fr)
KR (1) KR20090003289A (fr)
CN (1) CN101404896A (fr)
AU (1) AU2007229060A1 (fr)
DE (1) DE102006014543A1 (fr)
WO (1) WO2007107295A1 (fr)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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US20090221525A1 (en) 2009-09-03
JP2009530326A (ja) 2009-08-27
KR20090003289A (ko) 2009-01-09
CN101404896A (zh) 2009-04-08
WO2007107295A1 (fr) 2007-09-27
DE102006014543A1 (de) 2007-09-27

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