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WO1999062356A1 - Supplement dietetique pour l'homme - Google Patents

Supplement dietetique pour l'homme

Info

Publication number
WO1999062356A1
WO1999062356A1 PCT/US1999/012233 US9912233W WO9962356A1 WO 1999062356 A1 WO1999062356 A1 WO 1999062356A1 US 9912233 W US9912233 W US 9912233W WO 9962356 A1 WO9962356 A1 WO 9962356A1
Authority
WO
WIPO (PCT)
Prior art keywords
omega
salvia hispanica
oil
mixture
chickens
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.)
Ceased
Application number
PCT/US1999/012233
Other languages
English (en)
Inventor
Wayne Coates
Ricardo Eduardo Ayerza
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to AU43282/99A priority Critical patent/AU4328299A/en
Publication of WO1999062356A1 publication Critical patent/WO1999062356A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
    • A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof

Definitions

  • This invention relates generally to nourishment and more particularly to a reduction in human cholesterol and/or Triglycerides to improve health.
  • CHD coronary heart disease
  • the egg industry has been adversely affected by the undesirable relationship between cholesterol and saturated fatty acids in the diet, and CHD. This is evidenced by the rapidly declining per capita consumption of eggs over the past three decades, and is the major challenge facing the egg industry.
  • the invention creates healthier chicken products for human consumption in which the chicken product (meat or eggs) have increased omega-3 polyunsaturated fatty acid content and decreased saturated fatty acid content.
  • the omega-3 content of meat and eggs from chickens is related to the chicken's feed; in the same manner, the flavor of the chicken's meat and eggs are also influenced by the feed provided the chicken.
  • This invention provides for chicken products which have increased omega-3 polyunsaturated fatty acid content and decreased saturated fatty acid content and which also have an agreeable flavor.
  • the diet of the chicken is omega-3 enhanced through the use of seeds from the salvia hispanica.
  • the salvia hispanica seed (commonly known as "chia") has been commercially grown in Central America for centuries.
  • the chia seeds are added to a traditional grain based chicken feed to increase the omega-3 content of the overall feed.
  • the chia constitutes at least seven percent (7%) by weight of the mixture.
  • the level of omega-3 is also increased, and by extension, the chicken products also have increased omega-3 contents.
  • the consumer is able to choose eggs which have "X" levels of omega-3; or alternatively a higher “Y” level if the consumer needs that level to treat their cholesterol level and/or Triglycerides.
  • a standard egg producing chicken is fed a 0% mixture while an "enhanced” egg producing chicken is fed a 20% mixture.
  • the "enhanced” egg is then packaged with an identifier that shows the omega-3 content of the egg.
  • the seeds are applied whole to the grain based chicken feed; in other embodiments, the seeds are cracked or crushed to release the seed's omega-3 rich oil.
  • the crushing or cracking of the chia seed is accomplished using any of the traditional methods well known to those of ordinary skill in the art.
  • the chia seed When crushed or cracked, the chia seed releases its omega-3 oil which is absorbed by the surrounding grain based feed.
  • the proportion of salvia hispanica seed mixed into the grain based chicken feed is preferably at least 7%; but, the ratio is adjusted in reliance to testing of the chicken product so that the targeted omega-3 polyunsaturated fatty acid content is achieved.
  • the present invention creates a food product having a higher omega-3 content and lower saturated fatty acid content. This is accomplished using seeds from the chia or salvia hispanica L. plant.
  • Chia (Salvia hispanica L.) is a summer annual belonging to the Labiate family. It originated in mountainous regions extending from west central Mexico, to northern Guatemala. Chia seed, which is rich in ⁇ -3 ⁇ -linolenic fatty acid (62%), contains about 33% oil and has a long history of use in pre-columbian diets. Natural antioxidants in the seed protect the ⁇ -3 ⁇ -linolenic fatty acid from degrading, unless the oil is extracted. As a consequence, the seeds are a very good, stable source of ⁇ -3 PUFA.
  • chia' s potential has been demonstrated in a variety of tests.
  • twenty four Issa Brown laying hens were fed four weeks for the purpose of comparing a control diet to a diet containing 30 percent whole chia (Salvia hispanica L.) seeds.
  • the egg weight and production, cholesterol content, total fat content, and fatty acid composition of the yolks were determined weekly.
  • the enhanced omega-3 content for the food is obtained by mixing oil (whether the oil is extracted from the salvia hispanica seed or the seed is used whole) with a consumable carrier.
  • a consumable carrier is practically unlimited as a food group. Both beverages and solid food is considered within this category.
  • the salvia hispanica seed is ground into flour which is blended with traditional grain based flour for the preparation of cookies, breads, nutrition bars, crackers, and the like.
  • traditional grain based flour for the preparation of cookies, breads, nutrition bars, crackers, and the like.
  • the oil is communicated into the baked goods.
  • These baked goods include a wide range of items such as snacking crackers. Flavoring (i.e. spices, seasoning, and coatings) the crackers improve the flavor of the crackers. In this manner, as the consumer eats the snack, they are actually improving their health.
  • Another application of the salvia hispanica flour is used in a nutritional bar in which a fruit flavoring is contained within the bar.
  • Another nutritional bar using the salvia hispanica flour applies a coating around the bar to increase the palatability of the nutritional bar.
  • Some such coatings include, but are not limited to: chocolate, cocoa, fudge, and nuts.
  • the salvia hispanica oil is extracted from the seed and the oil is mixed with a liquid (i.e. hot sauce, soft drinks, milk).
  • a liquid i.e. hot sauce, soft drinks, milk.
  • the oil and carrier liquid are emulsified so that the two components do not separate.
  • the enhanced liquid combination is then either consumed alone (in the case of a soft drink) or is used as a flavoring with other foods (i.e. tacos with the "enhanced” hot sauce or cereal with “enhanced” milk).
  • the consumable product i.e. oatmeal
  • the consumable product absorbs the salvia hispanica oil.
  • Oatmeal has been shown to assist in the reduction of cholesterol problems, with the inclusion of the omega-3 rich oil from the salvia hispanica seed, the "enhanced" oatmeal is extremely beneficial.
  • the salvia hispanica oil is sprayed onto the oatmeal (which readily absorbs the oil) just prior to packaging.
  • the salvia hispanica oil is also useful in conjunction with a sweetener (whether naturally occurring such as sugar or honey; as well as artificial sweeteners such as sacarin) allowing the invention to be added to drinks and foods just prior to consumption. Often this enhanced sweetener is packaged in individual packets allowing the user to take their own enhanced sweetener to restaurants and on trips.
  • a sweetener whether naturally occurring such as sugar or honey; as well as artificial sweeteners such as sacarin
  • the oil/flour of the salvia hispanica is extremely palatable as no negitive taste or odor is associated with the oil/flour. This attribute of the salvia hispanica stands in stark contrast to other sources of omega-3 such as fish oil products.
  • the salvia hispanica oil is combined with a carrier or thickening agent and is placed within a swallowable caplett/capsule.
  • the combination is simply swallowed to provide the omega-3 qualities sought.
  • the caplett embodiment is farther enhanced with the inclusion of heart related drugs such as aspirin.
  • FIG 1 graphically illustrates the creation of an embodiment of the feed of this invention which is packaged and then shipped to the chicken farm.
  • Figure 2 graphically illustrates the in-situ creation of the chicken feed of this invention.
  • Figure 3 a table, illustrates a test diet differed from the control and containing 30% whole chia seed.
  • Figure 4 a table, studies the saturated palmitic fatty acid levels.
  • Figure 5 a table, compares eggs from the control and chia diets.
  • Figure 6 illustrates the use of two feeds having differing concentrations to produce multiple layers of omega-3 chicken products.
  • FIGS 7A, 7B, and 7C illustrate embodiments of the invention created by flour from the salvia hispanica seed.
  • Figures 8A and 8B illustrate the creation of a liquid using the salvia hispanica oil.
  • Figures 9 ⁇ and 9B illustrate the application of the liquid from figures 8 ⁇ and 8B into differing containers.
  • Figure 10A and 10B illustrate the use of salvia hispanica oil in conjunction with a sweetener.
  • FIGS 11 ⁇ and 1 IB graphically illustrate the application of salvia hispanica oil onto oatmeal and snack foods.
  • Figure 12 shows an embodiment of the invention which has been encapsulated for human consumption.
  • FIG 1 graphically illustrates the creation of an embodiment of the feed of this invention which is packaged and then shipped to the chicken farm.
  • the mixing activity is conducted within hopper 12.
  • Grain based feed 10 is deposited into hopper 12 together with chia seeds 12. The two are then blended using auger 13 which mixes the contents of hopper 12.
  • the mixture is bagged 14 and then transported 15 to the chicken farm where the mixture is used.
  • the chia seed 11 is passed through crusher 16 which either cracks or crushes the chia seeds so that the omega-3 rich oil is able to mix more easily with the grain based feed.
  • the chia seed oil is extracted and then mixed with the grain based feed to provide the omega-3 enrichment,
  • Feed loop 23 uses a continuous chain which is drug through a pipe by motor 22. As the chain moves by gears 21 , a predefined amount of chia seed is deposited into the feed loop 23 ⁇ from hopper 20 ⁇ .
  • the chia seed within feed loop 23A then passes beneath grain feed hopper 20B where the feed loop 23 A is filled to capacity. During the transit of the chain, the chia and the grain feed mix.
  • the chain continues on to other chickens (not shown) and eventually returns to motor 22 to repeat the operation.
  • Figure 3 a table, illustrates a test diet different from the control and containing 30% whole chia seed.
  • the feeding period lasted four weeks, with each hen receiving 135 gm of feed/day . All of the hens were weighed individually at the start, and at the end of the trial. Eggs were collected daily, counted and weighed.
  • yolk and white weights forty non-refrigerated eggs, twenty from each treatment, were selected at random from the fourth week's production. Each egg was weighed, broken open, the yolk separated from white, and then the yolk and white were weighed separately.
  • a taste test was conducted to evaluate palatability, and to determine if off-flavors were present. This test used eggs collected during the last week of the trial, with the eggs stored in an unrefrigerated room for 10 days prior to evaluation.
  • All of the eggs were prepared in the same manner, two hours before the taste test. Eggs from each treatment were placed in cold water, brought to boiling, then taken from the pot and let cool at room temperature in a large dish. The eggs were then hand shelled, and placed in two containers. Sixteen untrained adult panelists (6 females and 10 males), having two different levels of income (high and low), were chosen for the trial. Each panelist received two eggs, one randomly selected from each container.
  • Panelist preferences were scored using the following scale: 1 represented a preference of one egg over the other, and 0 represented no difference between eggs. Flavor was scored as: 3 strong off-flavor, 2 mild off-flavor, and 1 no off-flavor.
  • Lipids were extracted from each yolk following established techniques.
  • the feeding trial was set up as a randomized block design, with the experimental unit being one cage of three hens.
  • a treatment was comprised of 12 adjacently caged hens.
  • the egg analyses were replicated, to permit statistical analysis of the data.
  • Figure 4 a table, presents the yolk fatty acid levels. As shown, the table is divided into two sections to facilitate presentation, although the data are repeated. The top of the table presents a comparison within treatments, while the bottom presents a comparison between treatments.
  • Saturated palmitic fatty acid levels were significantly (PO.05) lower with the chia diet, than the control diet, from the second week onward. At the end of the trial the difference amounted to 35 percent.
  • Polyunsaturated, ⁇ -3 ⁇ -linolenic fatty acid was significantly greater (PO.05) in eggs produced by hens fed the 30 percent chia diet, than those fed the control diet. This was true each week, except the first. By the end of the trial ⁇ -linolenic acid content was 14.7 percent. Addition of chia to the hens' diet resulted in the SFA:PUFA ratio being statistically different (PO.05) between treatments for the second and third weeks of the trial. SFA content was calculated as the sum of palmitic and stearic fatty acids, and PUF ⁇ content was calculated as the sum of the linoleic and linolenic fatty acids.
  • Chia in the hens' diet also resulted in a statistically significant (PO.05) difference in the ⁇ -3: ⁇ -6 ratio between treatments throughout the trial.
  • the chia diet consistently gave a better ratio, than did the control diet.
  • Chia improved the saturated to polyunsaturated fatty' acid ratio in the yolks, compared to the control diet.
  • Figure 5 a table, compares egg taste and flavor from the control and chia diets.
  • eggs from the control and chia diets demonstrated no statistically significant differences (PO.05) in taste preference, or intensity' of off-flavor.
  • PO.05 the chia fed hens produced eggs with a milder flavor, than did the hens fed the control diet.
  • No statistically significant difference (P ⁇ 0.05)in egg taste or off-flavor was found between treatments.
  • the significant difference found between treatments in cholesterol content during the second week is credited with dietary energy levels. Diet has been shown to modify yolk cholesterol and fatty acid concentrations, with the major route of cholesterol excretion in hens being through their eggs.
  • the oil content changed from 6.67 percent, to approximately 14.5 percent.
  • the increased cholesterol content found in the egg yolks produced by the chia-fed hens came from the change in energy. By properly balancing the energy ieveis of the diets, this potentially negative effect can be avoided.
  • the ⁇ -3: ⁇ -6 ratio produced by the chia diet also produced unexpected results by exceeding the recommendations made by FAO of 0.1 to 0.2, and by the British Nutrition Foundation of 0.2.
  • adding chia to hens' diet significantly improves the egg's nutritional quality.
  • chia seed for a variety of other applications, including, but not limited to:
  • Figure 6 illustrates the use of two feeds having differing concentrations to produce multiple layers of omega-3 chicken products.
  • the consumer is provided with a product (eggs in this illustration, chicken meat is not shown) which meets the consumers needs/wants for an om ⁇ ga-3 level.
  • FIGS 7A, 7B, and 7C illustrate embodiments of the invention created by flour from the salvia hispanica seed.
  • the salvia hispanica' s omega-3 capabilities are also capitalized in this invention when used as an additive for human consumption. ⁇ s such, human food has significantly higher omega-3 content through the use of oil from the salvia hispanica seed.
  • the salvia hispanica oil is contained within the flour from the seed which is used in the baking process.
  • the salvia hispanica seed Prior to baking, the salvia hispanica seed is ground into flour which is then blended with traditional grain based flour for the preparation of cookies, breads, nutrition bars, crackers, and the like. As a flour, the oil is communicated into the baked goods.
  • snack bar 70A is made having an outer shell created with grain based flour as well as salvia hispanica flour.
  • the core of snack bar 70 A is a fruit filling 71.
  • an outer coating 72, made from cocoa is applied to further increase the flavor of snack bar 70A. Cocoa is chosen as it is fat free.
  • Other coatings suitable for this application are: chocolate, fudge, and nuts.
  • snack bar 70B is also baked using flour from both grains and salvia hispanica seed, thereby forming the core 73B.
  • Attached to the outer surface of core 73B are salvia hispanica seeds 74 which have been sprinkled onto core 73B.
  • one embodiment of the invention individually packages the snack bar (as shown in figure 7C) within a tearable package 75. In this way, the consumer is able to take a single snack bar to a picnic or workout.
  • Flavoring the baked goods improve their flavor; although there are no unpleasant taste or flavor associated with the salvia hispanica.
  • FIGs 8 ⁇ and 8B illustrate the creation of a liquid using the salvia hispanica oil.
  • the salvia hispanica oil is extracted from the seed and the oil 82 is mixed (represented by bowl 80A) with a liquid carrier 81.
  • the mixture of oil/liquid has flavoring 83 mixed with it. Flavoring 83 allows the creation of a wide variety of mixtures from hot sauce to soft drinks.
  • the liquid carrier is a milk product.
  • this application permits the creation of a milk product which is extremely healthy with enhanced omega-3 qualities.
  • the chosen mixture is mixed (represented by bow! 80B and mixer 84) shown in figure 8B. While some embodiments do not require more than a simple mixing of the components, often it is desirable to emulsify the oil into the carrier liquid so that separation does not occur.
  • Figures 9 ⁇ and 9B illustrate the application of the liquid from figures 8 ⁇ and 8B into differing containers.
  • the enhanced liquid combination (described in figures 8A and 8B) is either consumed alone (in the case of a soft drink) or is used as a flavoring with other foods (i.e. tacos with the "enhanced” hot sauce or cereal with “enhanced” milk).
  • FIG 9 A the mixture described in figures 8 A and 8B is dispensed 91 A into a beverage can 90A and is then sealed.
  • Figure 9B illustrates dispensing 91B of the mixture into a shaker bottle 90B. This packaging of the mixture is ideal for such applications as hot sauce and cooking condiments.
  • Figure 10A and 10B illustrate the use of salvia hispanica oil in conjunction with a sweetener.
  • the oil is dispensed 100 into a mixing container 101 containing a sweetener 103.
  • the oil 100 and sweetener 103 is mixed 102 to a substantially uniform consistency.
  • Individual portions of the mixture are then packaged 104 for use by the consumer.
  • the healthy sweetener allows the user to take their own enhanced sweetener to restaurants and on trips.
  • sweetener 103 includes natural occurring sweeteners such as sugar or honey; as well as artificial sweeteners such as sacarin.
  • Figures 11 A and 1 IB graphically illustrate the application of salvia hispanica oil onto oatmeal and snack foods.
  • cooked oatmeal 113 is pulled from oven 110 by conveyor 111.
  • Oatmeal 113 is treated with salvia hispanica oil from sprayer 112. The oatmeal naturally absorbs the oil. The treated oatmeal is then packaged 114 for distribution to the consumer.
  • Oatmeal has been shown to assist in the reduction of cholesterol problems. With the inclusion of the omega-3 rich oil from the salvia hispanica seed, the "enhanced" oatmeal is extremely beneficial.
  • FIG IB the preparation and treating of snacks (from crackers to "potato chips") is shown.
  • Dough dispenser 115 places dough 118 ⁇ onto the conveyor which transports the dough through oven 116 where the dough is cooked, emerging as an untreated cracker 118B.
  • Sprayer 117 deposits a coating of salvia hispanica oil onto the untreated crackers 118B, creating a treated cracker 118C which is deposited into package 119.
  • dough 118 ⁇ is chosen from a "potato-chip" recipe, then the resulting potato-chip exhibits positive medical affects.
  • Figure 12 shows an embodiment of the invention which has been encapsulated for human consumption.
  • Patient 120 is provided a capl ⁇ tt 121 containing a carrier together with the oil from the salvia hispanica seed. Dispensed by health food stores and pharmacies, a package 122 of such capletts 121 allow the patient to improve their omega-3 content, and by extension, their health.
  • the salvia hispanica oil is combined with a carrier or thickening agent and is placed within a swallowable caplett/capsule.
  • the caplett/capsule embodiment is further enhanced with the inclusion of heart related drugs such as aspirin. It is clear that the salvia hispanica oil is extremely versatile and beneficial for human consumption.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Birds (AREA)
  • Physiology (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Fodder In General (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un aliment amélioré pour l'homme, auquel on confère une teneur en oméga 3 largement supérieure en utilisant l'huile (82) de la graine de Salvia hispanica. On parvient à améliorer la teneur en oméga 3 en mélangeant l'huile (82) (après extraction de la graine ou utilisation de la graine entière) avec un vecteur comestible (81). Selon une variante, la graine de Salvia hispanica est moulue en farine mélangée ensuite avec de la farine à base de grain classique, pour la préparation de biscuits, de pains, de barres nutritives, de craquelins, et autres. Selon d'autres variantes, l'huile de Salvia hispanica (82) est mélangée avec un liquide (83) (à savoir, sauce chaude, sodas, lait), que l'on utilise séparément ou en liaison avec d'autres aliments. Selon une autre variante encore, on utilise le produit comestible (par exemple, farine d'avoine) pour absorber l'huile de Salvia hispanica (82). Cette huile est également utile en combinaison avec un édulcorant (naturel du type sucre ou miel, ou artificiel du type saccharine), ce qui permet d'envisager l'adjonction à des boissons et à des aliments immédiatement avant la consommation.
PCT/US1999/012233 1998-06-03 1999-06-02 Supplement dietetique pour l'homme Ceased WO1999062356A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU43282/99A AU4328299A (en) 1998-06-03 1999-06-02 Human diet supplement

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
US8785598P 1998-06-03 1998-06-03
US60/087,855 1998-06-03
US13216298A 1998-08-10 1998-08-10
US09/132,162 1998-08-10
US21750298A 1998-12-21 1998-12-21
US09/217,502 1998-12-21

Publications (1)

Publication Number Publication Date
WO1999062356A1 true WO1999062356A1 (fr) 1999-12-09

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WO (1) WO1999062356A1 (fr)

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002072119A1 (fr) * 2001-03-09 2002-09-19 Vladimir Vuksan Salvia hispanica l. (chia) utilisee dans la gestion et le traitement de maladies cardio-vasculaires, de diabetes et de facteurs de risque associes
WO2004087182A1 (fr) * 2003-04-02 2004-10-14 Bioplanta Arzneimittel Gmbh Combinaisons de principes actifs d'huiles vegetales contenant des acides gras $g(v)3 et d'extraits vegetaux contenant des isoprenoides et utilisation desdites combinaisons
WO2005023019A1 (fr) * 2003-09-07 2005-03-17 State Of Israel, Ministry Of Agriculture & Rural Development, Agricultural Research Organization (A.R.O.), Volcani Center Composition integrant un principe actif tire de la graine d'orvale
US7108883B2 (en) * 2002-12-02 2006-09-19 Mariano Gustavo Lauria Procedure to obtain a product consisting in a partially low-fat flour with a high content of stabilized, polyunsaturated fatty acids, especially Ω3
WO2008022199A3 (fr) * 2006-08-15 2008-04-03 Kellog Co Appareil et procédé servant à fabriquer des produits alimentaires comprenant des acides gras polyinsaturés oméga-3
WO2008041835A3 (fr) * 2006-10-05 2008-05-15 Inst Technologico Y De Estudio Procédé pour élaborer des produits carnés à haute valeur nutritive par ajout de salvia hispanica l.
WO2009089436A1 (fr) * 2008-01-11 2009-07-16 U.S. Nutraceuticals, Llc D/B/A Valensa International Composition de graine de chia
AU2011211461B2 (en) * 2008-01-11 2011-11-17 U.S. Nutraceuticals, Llc D/B/A Valensa International Chia seed composition
US8252354B2 (en) 2009-06-08 2012-08-28 Mas Marketing Holding Company, Llc Manufacture of seed derivative compositions
ES2396089A1 (es) * 2011-07-13 2013-02-19 Juan OCHOA GRANDE Composición nutricional que comprende un derivado lácteo y un aceite vegetal, su uso y procedimiento de preparación
US8512765B2 (en) 2008-04-10 2013-08-20 U.S. Nutraceuticals, LLC Plant derived seed extract rich in essentially fatty acids derived from Salvia hispanica L. seed: composition of matter, manufacturing process and use
US20140120234A1 (en) * 2008-01-11 2014-05-01 U.S. Nutraceuticals, Llc D/B/A Valensa International Chia seed composition
US8784904B2 (en) 2008-04-10 2014-07-22 U.S. Nutraceuticals, LLC Plant derived seed extract rich in essential fatty acids derived from perilla seed: composition of matter, manufacturing process and use
EP2549891A4 (fr) * 2010-03-23 2015-01-07 Jeffrey Walters Rehausseur de texture et de goût et utilisation dans la préparation des aliments
US9161960B2 (en) 2008-01-11 2015-10-20 U.S. Nutraceuticals, LLC Horse feed dietary supplement composition derived from chia seed composition
US9211277B2 (en) 2013-02-07 2015-12-15 Young Living Essential Oils, Lc Dietary supplement composition
US9414620B2 (en) 2008-04-10 2016-08-16 U.S. Nutraceuticals, LLC Perilla seed composition
US9610313B2 (en) 2008-04-10 2017-04-04 U.S. Nutraceuticals Eye health composition and method using plant derived seed extract rich in essential fatty acids derived from perilla seed and carotenoids
RU2662184C1 (ru) * 2017-04-03 2018-07-24 Светлана Владимировна Егорова Способы производства зерновых батончиков для функционального и специализированного питания

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WO2004087182A1 (fr) * 2003-04-02 2004-10-14 Bioplanta Arzneimittel Gmbh Combinaisons de principes actifs d'huiles vegetales contenant des acides gras $g(v)3 et d'extraits vegetaux contenant des isoprenoides et utilisation desdites combinaisons
WO2005023019A1 (fr) * 2003-09-07 2005-03-17 State Of Israel, Ministry Of Agriculture & Rural Development, Agricultural Research Organization (A.R.O.), Volcani Center Composition integrant un principe actif tire de la graine d'orvale
JP2007503827A (ja) * 2003-09-07 2007-03-01 ステート オブ イスラエル ミニストリー オブ アグリカルチャー アグリカルチャー リサーチ オーガニゼーション ザ ボルカニ センター 活性成分としてサルビア・スクラレア種子由来の成分を含有する組成物
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US9532964B2 (en) 2003-09-07 2017-01-03 State Of Israel, Ministry Of Agriculture & Rural Development, Agriculture Research Organization (Aro) (Volcani Center) Compositions containing as the active ingredient components from salvia sclarea seed
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WO2008022199A3 (fr) * 2006-08-15 2008-04-03 Kellog Co Appareil et procédé servant à fabriquer des produits alimentaires comprenant des acides gras polyinsaturés oméga-3
WO2008041835A3 (fr) * 2006-10-05 2008-05-15 Inst Technologico Y De Estudio Procédé pour élaborer des produits carnés à haute valeur nutritive par ajout de salvia hispanica l.
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WO2009089436A1 (fr) * 2008-01-11 2009-07-16 U.S. Nutraceuticals, Llc D/B/A Valensa International Composition de graine de chia
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US9161960B2 (en) 2008-01-11 2015-10-20 U.S. Nutraceuticals, LLC Horse feed dietary supplement composition derived from chia seed composition
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US8252354B2 (en) 2009-06-08 2012-08-28 Mas Marketing Holding Company, Llc Manufacture of seed derivative compositions
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