EP1589829A2 - Aliment dietetique pour influencer positivement la sante cardio-vasculaire - Google Patents

Aliment dietetique pour influencer positivement la sante cardio-vasculaire

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Publication number
EP1589829A2
EP1589829A2 EP03813906A EP03813906A EP1589829A2 EP 1589829 A2 EP1589829 A2 EP 1589829A2 EP 03813906 A EP03813906 A EP 03813906A EP 03813906 A EP03813906 A EP 03813906A EP 1589829 A2 EP1589829 A2 EP 1589829A2
Authority
EP
European Patent Office
Prior art keywords
carob
acid
cis
agent according
cholesterol
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Withdrawn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
EP03813906A
Other languages
German (de)
English (en)
Inventor
Bernd Haber
Thomas Kiy
Stephan Hausmanns
Matthias RÜSING
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.)
Lonza AG
Original Assignee
Nutrinova Nutrition Specialties and Food Ingredients GmbH
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 Nutrinova Nutrition Specialties and Food Ingredients GmbH filed Critical Nutrinova Nutrition Specialties and Food Ingredients GmbH
Publication of EP1589829A2 publication Critical patent/EP1589829A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
    • A61K31/202—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids having three or more double bonds, e.g. linolenic
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • 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
    • A61P3/06—Antihyperlipidemics
    • 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 invention relates to a dietary food containing at least one cholesterol-lowering carob product, in particular carob fiber, and at least one n-3 fatty acid, for lowering the cholesterol level and the triglyceride level and for a positive shift in the HDL / LDL-cholesterol ratio. Nisses. Furthermore, the invention relates to a method for producing such dietary foods and their use.
  • the active ingredients can also include cholesterol-lowering agents isolated from plant sources.
  • cholesterol-lowering effect of a group of plant sterols in particular phytosterols, phytostanols and the esters of the classes of compounds mentioned (see, for example, WO-A-96/38047, WO-A-99/56558, US-A-6,087,353) should be mentioned here in particular.
  • the latter in particular are not suitable for consumption for all population groups (e.g. exclusion for pregnant women or small children) and often limited in their application.
  • ß-glucan from oats or barley
  • psyllium from psyllium
  • pectin from guar gum
  • guar gum have a lowering effect on blood cholesterol (Brown et al. 1999; Am. J. Clin. Nutr. 69: 30-42).
  • water-insoluble carob fibers known as food components, for example those produced by a process according to EP-A-0616780, which can significantly lower serum cholesterol values, in particular LDL cholesterol (Zunft et al. 2001; Adv. In Ther. 18: 230-36).
  • the HDL value remains constant, so that the important LDUHDL ratio shifts to "good cholesterol” and thus the risk of arteriosclerosis decreases.
  • the clear effect of this insoluble, non-viscous preparation was all the more surprising since such cholesterol reductions generally only occur with viscous, soluble fiber.
  • n-3 fatty acids Other food components that can significantly reduce the risk of cardiovascular diseases include n-3 fatty acids. It is known that the supply of n-3 fatty acids is poor in most industrialized countries. In contrast, the total fat content in the diet and the intake of saturated fatty acids and n-6 fatty acids are too high. This is due to a change in our food composition, which has taken place especially in the past approximately 150 years and which has occurred various chronic (civilization) diseases, especially cardiovascular diseases - the main cause of death in industrialized nations - is correlated.
  • n-3 fatty acids appear to have little or no impact on another of the major risk factors, cholesterol levels. At most, a slight shift in the LDL / HDL ratio to "good cholesterol" is discussed (Gylling and Montgomeryn, Curr Control Trials Cardiovasc ed 2001, 123-128).
  • a cholesterol-lowering and blood-fat-reducing interaction between carob products and n-3 fatty acids is not known.
  • viscous fibers such as pectin with n-3 fatty acids can have a synergistic effect in lowering cholesterol (V. Bartz 2002, Nutrition & Medicine 17, 149-150).
  • carob products, especially carob fiber are not viscous, a cholesterol-lowering and blood-fat-reducing interaction is not obvious, and certainly not a synergistic one.
  • an antagonistic effect of the water-insoluble fibers of the carob pulp with the viscous fiber locust bean gum has been described (Peres-Olleros et al. 1999; J. Sei. Food Agric. 79, 173-178).
  • the purely pharmacological cholesterol lowerers have the disadvantage that in order to achieve the therapy goals, in some cases considerable concentrations have to be used. Undesirable, sometimes life-threatening side effects can occur. In addition, saturation effects are known, which have the effect that only slight additional reductions in the cholesterol level are achieved with an increased absorption of the active substance.
  • Another disadvantage is the high cost of long-term therapies with the mostly very expensive pharmacological cholesterol-lowering agents. There are quantity limits for the cholesterol-lowering agents (e.g. phytosterols) isolated from plant sources in order to avoid undesirable side effects.
  • a dietetic food for lowering the cholesterol level and the blood fat level containing at least one carob product, in particular carob fiber, and at least one n-3 fatty acid.
  • this synergistic reduction in cholesterol levels and the reduction in blood lipid levels by the dietary food according to the invention is advantageously supplemented by the known positive influence of n-3 fatty acids on the cardiovascular system (see above).
  • an additional positive effect on health is achieved by the dietetic foods according to the invention by means of an increased supply of n-3 fatty acids.
  • the DHA which is preferably used according to the invention plays a special role here.
  • the active ingredient combination according to the invention can compensate for a depletion of essential n-3 fatty acids in the body, which experience has shown that after the administration of fiber and in particular as an undesirable side reaction when medicating high cholesterol levels with statins.
  • the use of the dietetic foods according to the invention has a beneficial effect on health beyond the actual cardiovascular health.
  • Locust bean products in the sense of the invention are the locust bean fruit itself and components obtained therefrom. Are preferably used in the sense of the invention
  • Carob fibers which have a high total fiber content, determined according to AOAC method 985.29, of at least 30% by weight, preferably at least 60 % By weight, particularly preferably at least 80% by weight (in each case based on the dry matter) are characterized.
  • Their water-insoluble fiber content, determined according to AOAC method 991.42, is at least 25% by weight, preferably at least 50% by weight, particularly preferably at least 70% by weight.
  • the carob fiber product For the production of the carob fiber product, it is particularly necessary to separate the water-soluble carob components from the pulp freed from the carob seeds and to heat them for (partial) denaturation of the condensed tannins. Other process steps include washing and separating steps, drying, grinding and, if necessary, screening. Fiber lengths of ⁇ 250 ⁇ m, preferably ⁇ 150 ⁇ m, in particular ⁇ 100 ⁇ m, are obtained.
  • the methods according to EP-A-0 616 780 and according to the unpublished PCT / EP03 / 08636 are particularly preferred. The preparations obtained in this way have a pronounced hypocholesterolemic and moderate triglyceride-lowering effect and can be used to fortify foods.
  • n-3 fatty acids in the sense of the invention are understood to be polyunsaturated long-chain fatty acids (polyunsaturated fatty acids, PUFAs) with a chain length> C12 with at least two double bonds, the first of the at least two or more double bonds, starting from the alkyl end, is formed between the carbon atoms C3 and C4 (cf. Table 1).
  • the n-3 fatty acids can be present as free fatty acids, esters, triglycerides, phospholipids, glycolipids, sphingolipids, waxes or sterol esters or by chemical or biocatalytic transesterification of the triglycerides, for. B.
  • n-3 fatty acid or n-3 active ingredients are summarized below under the terms n-3 fatty acids or n-3 active ingredients, the terms are used synonymously.
  • Table 1 n-3 fatty acids
  • a content of at least 30 area% of TFA is particularly preferred, in particular of at least 40 area% of TFA and very particularly preferably of at least 60 area% of TFA.
  • mixtures of the various n-3 active ingredients preferably at least 2 of the n-3 active ingredients DHA, EPA and ALA and particularly preferably a mixture of the n-3 active ingredients DHA and EPA.
  • DHA n-3 active ingredients
  • EPA and ALA particularly preferably a mixture of the n-3 active ingredients DHA and EPA.
  • DHA n-3 active ingredients
  • EPA or DHA as the main constituent of the n-3 active ingredient is very particularly preferred, in particular the use of DHA as the only n-3 active ingredient.
  • Fish oils are a suitable source for an above-mentioned mixture of EPA and DHA.
  • a suitable source for ALA are vegetable oils, in particular linseed oil or hemp oil and others N-3 active ingredients which are isolated from microorganisms are particularly preferred.
  • Preferred microorganisms are organisms of the Stramenopiles (or Labyrinthulomycota), particularly preferably of the order Thraustochytriales (Thraustchytriidea), in particular of the genera Schizochytrium, Thraustochytrium and Ulkenia, and also dinoflagellates (Dinophyta), preferably Crypthecohninium are preferably suitable for the production of DHA with a concentration of at least 20 area% of TFA, preferably of at least 30 area% of TFA and particularly preferably of at least 40 area% of TFA DHA.
  • n-3 fatty acids With regard to the production of n-3 fatty acids, reference is made in particular to the following publications: WO-A-91/07498, WO-A-91/11918, WO-A-96/33263 and WO-A-98/03671 ,
  • Additional sources for EPA and / or DHA are e.g. B. also microalgae such as Euglena (JP-A-60-196157), Nannochloropsis, Phaeodactylum and others (Tonon et al. Long chain polyunsaturated fatty acid production and partitioning to triacylglycerols in four microalgae. Phytochemistry 2002, 15-24), but also Bacteria, preferably z. B.
  • microalgae such as Euglena (JP-A-60-196157), Nannochloropsis, Phaeodactylum and others (Tonon et al. Long chain polyunsaturated fatty acid production and partitioning to triacylglycerols in four microalgae. Phytochemistry 2002, 15-24), but also Bacteria, preferably z. B.
  • Shewanella, Vibrio or Moritella (Cho and Mo, Screening and characterization of eicosapentaenoic acid-producing marine bacteria, Biotechnology Letters 1999, 215-218; JP-A-2000/245442; JP-A-63-216490, JP-A -2001 / 309797).
  • n-3 fatty acids Another possible source of n-3 fatty acids is represented by transgenic organisms, preferably microorganisms and plants.
  • n-3 active substances can be used in the sense of the invention which are obtained from oils as described above (e.g. fish oils, vegetable oils or oils from microorganisms) by various methods known to the person skilled in the art (e.g. chromatography, absorption or adsorption processes) , Winterization etc.) can be cleaned or concentrated.
  • the dietetic foods according to the invention contain a carob product, in particular carob fiber, and at least one n-3 fatty acid.
  • the agents can be conventional additives such as solvents, fillers, carriers such as Contain methylcellulose, sweetening carbohydrates and other sweeteners, flavors, colors, antioxidants and preservatives.
  • carob product and n-3 fatty acids can also be administered in the form of two different dosage forms.
  • Common food applications such as baked goods, cereals, snack or fruit bars or powdered beverages are suitable for the carob products, in particular the carob fiber, and for the n-3 fatty acids.
  • the dietetic foods according to the invention contain the food components in amounts which are necessary for the therapeutic effect when administered twice or four times a day.
  • the carob product or the carob fiber component is contained in the dietary foods in concentrations that bring about a significant reduction in cholesterol or have a positive effect on the HDL / LDL ratio.
  • the daily dose of carob fiber can be in the range of 1-25 g, usually 5-15 g.
  • n-3 fatty acids are contained in the dietetic foods according to the invention in concentrations which, in synergy with the carob products described above, bring about a significant cholesterol reduction or reduction in the blood lipid values and have a positive influence on the HDLJLDL ratio.
  • the daily dose of n-3 fatty acids can be in the range from 50 mg to 10 g, usually from 100 mg to 5 g and preferably from 200 mg to 2 g.
  • the dietetic foods according to the invention can be taken up at a specific time of day or distributed over the day, the quantitative ratios of carob products, in particular carob fiber, and n-3 fatty acid when taking smaller doses correspond to the above-mentioned ratios.
  • the procedure can preferably be such that the desired amounts of carob product, in particular carob fiber, and n-3 fatty acids are mixed with one another, spray-dried, freed from the solvent, agglomerated and / or instantized.
  • carob product in particular carob fiber
  • n-3 fatty acids are mixed with one another, spray-dried, freed from the solvent, agglomerated and / or instantized.
  • all common food technology but also Gallic manufacturing processes such as pressing, kneading or coating can be used.
  • the n-3 fatty acids can be added to the mixture in pure form or encapsulated or microencapsulated, all encapsulation or microencapsulation being able to use all processes known to the person skilled in the art, such as coacervation, spray drying or fluidized bed drying. Inclusion in liposomes or micelles is also possible.
  • n-3 fatty acids can be added to the mixture in a form which allows a continuous (retarding) release of the fatty acids in the body.
  • Suitable processes for producing these slow release formulations are, for example, coating processes or the use of suitable capsule matrices in the (micro) encapsulation.
  • the carob product according to the invention can itself be used as a carrier or matrix for the n-3 fatty acids.
  • locust bean product in particular locust bean fiber, and n-3 fatty acids does not reduce the activity of the individual substances through unspecific interference, but that the observed effects clearly exceed the effects that can be achieved with individual administration of the substances go out.
  • the agents according to the invention thus permit a therapeutically often desirable, stronger lowering of the cholesterol and triglyceride levels than has previously been possible with a change in diet or dietary foods.
  • the active ingredient combination according to the invention can support a drug treatment, eg. B. with statins, can be used, whereby the dosage of the medication can be reduced.
  • a drug treatment eg. B. with statins
  • undesirable side effects which frequently occur when administering active substances that lower cholesterol, can thus be reduced or completely avoided.
  • the dietetic foods according to the invention thus represent a significant advance in the therapy of hypercholesterolemia or hyperlipidemia.
  • the food components according to the invention can also be used in a preparation which is suitable for pharmaceuticals and food supplements and is coordinated with the most effective quantitative ratios.
  • These preparations can also other ingredients (additives) to improve the dissolution such as soluble carriers, tablet disintegrants such.
  • sweeteners such as sucrose, glucose, fructose and other carbohydrates, sugar alcohols such as.
  • sorbitol, xylitol, maltitol and isomalt or sweeteners such as.
  • the agents according to the invention can be administered in combination, but also separately, in the form of a carob product, in particular the carob fiber, and a dietary food or nutritional supplement containing the n-3 fatty acids.
  • a carob product in particular the carob fiber
  • a dietary food or nutritional supplement containing the n-3 fatty acids in the case of a combined form, can be used as a carrier of the n-3 fatty acids become.
  • Powdered preparation (for one serving size)
  • DHA-rich algae oil (DHA content 43 area% of TFA; Nutrinova, Frankfurt) 150 mg xanthan (stabilizer) 150 mg
  • Locust bean fiber (Caromax®, Nutrinova, Frankfurt) 2 g DHA-rich algae oil (DHA content 43Area-% of TFA; Nutrinova, Frankfurt) 120 mg sorbitol 1.4 g
  • the chewable tablets are mixed and pressed in the usual way.

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Abstract

L'invention concerne un aliment diététique contenant au moins un produit de la caroube, notamment des fibres de caroube insolubles dans l'eau, et au moins un acide gras n-3. L'invention concerne également un procédé pour produire de telles combinaisons de principes actifs, ainsi que leur utilisation.
EP03813906A 2002-12-24 2003-12-22 Aliment dietetique pour influencer positivement la sante cardio-vasculaire Withdrawn EP1589829A2 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE10261061 2002-12-24
DE10261061A DE10261061A1 (de) 2002-12-24 2002-12-24 Diätetisches Lebensmittel zur positiven Beeinflussung der kardiovaskulären Gesundheit
PCT/EP2003/014714 WO2004057979A2 (fr) 2002-12-24 2003-12-22 Aliment dietetique pour influencer positivement la sante cardio-vasculaire

Publications (1)

Publication Number Publication Date
EP1589829A2 true EP1589829A2 (fr) 2005-11-02

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EP03813906A Withdrawn EP1589829A2 (fr) 2002-12-24 2003-12-22 Aliment dietetique pour influencer positivement la sante cardio-vasculaire

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US (1) US20060110476A1 (fr)
EP (1) EP1589829A2 (fr)
JP (1) JP2006512070A (fr)
AU (1) AU2003303360A1 (fr)
DE (1) DE10261061A1 (fr)
WO (1) WO2004057979A2 (fr)

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US8586104B2 (en) * 2008-04-10 2013-11-19 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
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AU2003303360A1 (en) 2004-07-22
AU2003303360A8 (en) 2004-07-22
WO2004057979A2 (fr) 2004-07-15
JP2006512070A (ja) 2006-04-13
WO2004057979A3 (fr) 2005-09-01
DE10261061A1 (de) 2004-07-15
US20060110476A1 (en) 2006-05-25

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