EP1725121A1 - Novel dietary supplements or foodstuff based on unsaturated fatty acids and uses thereof - Google Patents

Novel dietary supplements or foodstuff based on unsaturated fatty acids and uses thereof

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Publication number
EP1725121A1
EP1725121A1 EP05717466A EP05717466A EP1725121A1 EP 1725121 A1 EP1725121 A1 EP 1725121A1 EP 05717466 A EP05717466 A EP 05717466A EP 05717466 A EP05717466 A EP 05717466A EP 1725121 A1 EP1725121 A1 EP 1725121A1
Authority
EP
European Patent Office
Prior art keywords
alpha
linolenic acid
oil
food supplement
supplement according
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Withdrawn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
EP05717466A
Other languages
German (de)
French (fr)
Inventor
Ludovic Predal
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.)
Synergia Holding
Original Assignee
Synergia Holding
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 Synergia Holding filed Critical Synergia Holding
Publication of EP1725121A1 publication Critical patent/EP1725121A1/en
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
    • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
    • A61K31/22—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
    • A61K31/23—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
    • A61K31/232—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms having three or more double bonds, e.g. etretinate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • 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
    • 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
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system
    • 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 field of basic necessities of life and more particularly to that of nutrition. It relates more particularly to new compositions intended to compensate for a deficit in certain polyunsaturated fatty acids in the diet. It specifically relates to new compositions intended to supplement food, characterized in that they contain alpha-linolenic acid (C18: 3n-3) or one of its derivatives dispersed or dissolved in an edible oily preparation.
  • alpha-linolenic acid C18: 3n-3
  • Alpha-linolenic acid is not only useful by itself as a remedy for hypercholesterolemia and as a prophylactic remedy for heart risks but, moreover, it constitutes a precursor for unsaturated fatty acids.
  • n-3 series such as stearidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which are formed under the influence of desaturases and elongases and which give rise to prostaglandins of the PG type 3 .
  • EPA eicosapentaenoic acid
  • DHA docosahexaenoic acid
  • Olive oil contains no alpha-linoleic acid, hazelnut oil contains little, corn oil and wheat germ oil practically do not.
  • Sunflower oil contains mainly gamma-linolenic acid. Therefore, there are only a few oils that contain a significant content of alpha-linolenic acid. These are mainly camelina oil (Camélina sativa), linseed oil (Linus vulgaris), hemp oil and especially kiwi seed oil. This is the reason why it appeared necessary to introduce into the food supplements rich in alpha-linolenic acid which can overcome the defects noted previously, and in particular to prevent the cardiovascular risk, by the food intake in such an acid.
  • the object of the invention therefore consists in a pleasant and / or easy to use and inexpensive presentation, consisting of alpha-linolenic acid or one of its derivatives, or of an oil containing concentrations greater than 20%.
  • alpha-linolenic acid in a table oil possibly added with other food diluents so as to produce a food supplement or a dietetic food containing, ultimately, at least 12% of alpha-linolenic acid. It is therefore possible to incorporate into a edible oil either acid as such, or one of its esters or its salts, and in particular a tocopheryl ester, or triglycerides formed from alpha-linolenic acid.
  • an oil rich in alpha-linolenic acid such as linseed oil, camelina oil, kiwi seed oil or hemp oil, in an edible oily carrier, used in food, such as for example olive oil, rapeseed oil, soybean oil, Rabbit seed oils, such as redcurrant, blackcurrant, or raspberry, hazelnut oil, carnation, orticica oil, coconut oil, apricot oil, grape seed oil or cottonseed oil ...
  • the food preparations according to the invention can be slightly flavored with using a flavoring agent or a flavoring agent (saffron, acore, piperine) to make them lose their bland flavor and give them a stronger flavor.
  • the preparations according to the invention can be distributed in soft capsules or in single-dose containers so as to provide a ration ration of 0.2 to 0.5 g of alpha-linolenic acid per unit of intake.
  • Edible oil can be accompanied by gelling agents such as alginates, Guar gum or xanthan gum. It can also be emulsified in a little water to make a milk or a cream, such as for example a yogurt, the flavoring of which will be easier.
  • the edible oil will be emulsified in an aqueous vehicle added with an emulsifying agent such as a sucrose ester, a Tween, a polysorbate or a poloxamer.
  • Edible oil can also be suspended in phospholipids of animal or vegetable origin, such as lecithins, and then be incorporated into a lipid base such as cocoa butter to form a chocolate bar, or even incorporated into margarine to get a solid shape.
  • the edible oil loaded with alpha-linolenic acid can also be dispersed in a hot gelatin solution to form microglobules or microcapsules which can be distributed in sachets after having dried them.
  • the edible oil loaded with alpha-linolenic acid can, moreover, be absorbed on dried malt flakes to obtain a solid preparation with pleasant flavor and good preservation.
  • a further subject of the invention is the food supplements according to the invention containing from 0.200 g to 1.200 g of alpha-linolenic acid per intake unit, and, in particular, from 400 to 1000 mg of dilute alpha-linolenic acid. in oil, so as to obtain a preparation containing at least 12% of alpha-linolenic acid in a determined volume.
  • the preparations according to the invention contain from 0.5 to 1 g of alpha-linolenic acid in dispersion in a unit for taking edible oil.
  • Example 3 Oily preparation based on alpha-linolenic acid
  • the malt is dried by passing through an oven heated to 60 ° C. under vacuum.
  • the malt remains two hours on the trays.
  • the crust collected is broken, then heated again to 40 ° C.
  • the oil mixture is sprayed onto the flakes thus formed. kiwi and olive oil previously heated to 40 ° C. It is then dried in an oven, protected from air. One thus obtains flakes titrating 20% of alpha-linolenic acid.
  • a food oil is thus obtained enriched in alpha-linolenic acid and titrating 33% in alpha-linolenic acid.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Animal Behavior & Ethology (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • General Health & Medical Sciences (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Epidemiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Cardiology (AREA)
  • Heart & Thoracic Surgery (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Organic Chemistry (AREA)
  • Emergency Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)

Abstract

The invention relates to the domain of life's necessities, more particularly, to nutrition, and specifically several food supplements, characterised in comprising alpha-linoleic acid, or one of the esters thereof, or triglycerides made from alpha-linoleic acid, or an oil rich in alpha-linoleic acid in an oily edible support, optionally flavoured or rendered palatable. The above are of dietary application to provide a precise and regular intake of alpha-linoleic acid for the prevention of cardio-vascular risks or in relation to hypercholesterolaemia.

Description

« Nouveaux compléments diététiques ou alimentaires à base d'acide gras insaturé et leurs utilisations » "New dietary or food supplements based on unsaturated fatty acid and their uses"
La présente invention se rapporte au domaine des nécessités de la vie et plus particulièrement à celui de la nutrition. Elle a plus particulièrement pour objet de nouvelles compositions destinées à compenser un déficit dans certains acides gras poly-insaturés de l'alimentation. Elle a spécifiquement pour objet de nouvelles compositions destinées à compléter l'alimentation, caractérisées en ce qu'elles renferment de l'acide alpha- linolénique (C18 :3n-3) ou un de ses dérivés dispersé ou dissout dans une préparation huileuse comestible. On connaît, notamment par les travaux de J .M. Bourre et M. Piciotti, Neuroscience Letters 141 (1992) 65-68, l'importance de l'acide alpha-linolénique dans la chaîne des acides gras essentiels. L'acide alpha-linolénique n'est pas seulement utile par lui-même en temps que remède à l'hypercholestérolémie et en tant que remède prophylactique contre les risques cardiaques mais, en outre, il constitue un précurseur pour les acides gras non saturés de la série n-3 comme l'acide stéaridonique, l'acide eicosa- pentaénoïque (EPA) et l'acide docosahexaénoïque (DHA) qui sont formés sous l'influence de désaturases et d'élongases et qui donnent naissance aux prostaglandines du type PG3. En particulier, on a constaté, chez le rat qu'un défaut d'acide alpha- linolénique dans l'alimentation modifie d'une manière très importante la composition en acides gras dans différents organes et, en particulier, dans le cerveau. On constate, en effet, une modification de l'activité enzymatique de la membrane cérébrale, une réduc- tion de l'amplitude des paramètres électrophysiologiques, comme par exemple l'électrorétinogramme ; une modification de la résistance aux substances toxiques pour le système. erveux central et, surtout, une réduction de l'aptitude à l'apprentissage. Mais c'est surtout dans le système cardio-vasculaire que l'acide alpha- linolénique joue un rôle important en réduisant l'importance des dépôts lipidiques dans les plaques d'athéromatose et en modifiant la structure des triglycérides circulants. Dans plusieurs études (Indian Heart Trial, BMJ 1992), (Lyon Diet Heart Study, Lancet 1994 et Circulation 1999) réalisés sur des patients randomisés lors d'un infarctus du myocarde, il a été montré qu'avec une dose journalière de 2 grammes d'acide alpha- linolénique, on réduisait de 50% la mortalité totale et la mortalité cardiaque. La fré- quence des récidives non mortelles a été également réduite de plus de 50% témoignant d'un arrêt de la progression de la maladie athéromateuse. Cependant, l'apport alimentaire en acides gras de la série n-3 est limité et souvent insuffisant pour répondre à la demande biologique. La plupart des huiles contiennent de l'acide alpha-linolénique sous forme de glycérides en petites quantités. A titre d'exemple l'huile de colza n'en contient que 10 %. L'huile d'olive ne contient pas d'acide alpha-linoléήique, l'huile de noisette en contient peu, l'huile de maïs et l'huile de germe de blé n'en contiennent pratiquement pas. L'huile de Tournesol contient essentiellement de l'acide gamma-linolénique. De ce fait, il n'y a que quelques huiles qui renferment une teneur importante en acide alpha-linolénique. Ce sont essentiellement l'huile de caméline (Camé- lina sativa), l'huile de lin (Linus vulgaris), l'huile de chanvre et surtout l'huile de pépins de kiwi. C'est la raison pour laquelle il est apparu nécessaire d'introduire dans l'alimentation des suppléments riches en acide alpha-linolénique qui peuvent pallier les défauts constatés précédemment, et notamment pour prévenir le risque cardio- vasculaire, par l'apport alimentaire en un tel acide. L'objet de l'invention consiste donc en une présentation agréable et/ou facile à utiliser et peu coûteuse, constituée d'acide alpha-linolénique ou d'un de ses dérivés, ou d'une huile contenant des concentrations supérieures à 20% en acide alpha-linolénique dans une huile de table additionnée éventuellement d'autres diluants alimentaires de manière à réaliser un complément alimentaire ou un aliment diététique contenant, en définitive, au moins 12 % d'acide alpha-linolénique. Il est donc possible d'incorporer dans une huile alimentaire soit de l'acide tel quel, ou l'un de ses esters ou de ses sels, et notamment un ester de tocophé- ryle, ou des triglycérides formés d'acide alpha-linolénique, soit une huile riche en acide alpha-linolénique comme l'huile de lin, l'huile de caméline, l'huile de pépins de kiwi ou l'huile de chanvre, dans un support huileux comestible, utilisé en alimentation, comme par exemple l'huile d'olive, l'huile de colza, l'huile de soja, les huiles de pépins de Ri- bes, comme la groseille, le cassis, ou la framboise, l'huile de noisette, l'huile d'œillette, l'huile d'orticica, l'huile de coco, l'huile d'abricot, l'huile de pépins de raisins ou l'huile de coton... Les préparations alimentaires selon l'invention peuvent être légèrement aromatisées à l'aide d'un agent aromatisant ou d'un agent de sapidité (safran, acore, pipérine) pour leur faire perdre leur saveur fade et leur communiquer une saveur plus relevée. Les préparations selon l'invention peuvent être réparties en capsules molles ou en récipients monodoses de façon à apporter une ration dosée de 0,2 à 0,5 g d'acide alpha-linolénique par unité de prise. L'huile alimentaire pourra être accompagnée d'agents gélifiants comme des alginates, de la gomme Guar ou de la gomme xanthane. Elle peut également être mise en émulsion dans un peu d'eau pour faire un lait ou une crème, comme par exemple un yaourt, dont l'aromatisation sera plus facile. A cette fin, l'huile alimentaire sera mise en émulsion dans un véhicule aqueux additionné d'un agent émulsionnant tel qu'un sucrose ester, un Tween, un polysorbate ou un poloxamère. L'huile alimentaire peut également être mise en suspension dans des phospholipides d'origine animale ou végétale, comme des lécithines, et être ensuite incorporée dans une base lipidique comme du beurre de cacao pour former une barre cho- colatée, ou bien encore incorporée dans de la margarine pour obtenir une forme solide. On peut encore disperser l'huile alimentaire chargée en acide alpha- linolénique dans une solution chaude de gélatine pour former des microglobules ou des microcapsules que l'on peut répartir en sachets après les avoir séchés. L'huile alimentaire chargée en acide alpha-linolénique peut, en outre, être absorbée sur des paillettes de malt desséché pour obtenir ainsi une préparation solide de saveur agréable et se conservant bien. L'invention a encore pour objet les compléments alimentaires selon l'invention renfermant de 0,200 g à 1,200 g d'acide alpha-linolénique par unité de prise, et, en particulier, de 400 à 1 000 mg d'acide alpha-linolénique dilué dans de l'huile, de façon à obtenir une préparation contenant au moins 12 % d'acide alpha- linolénique dans un volume déterminé. D'une manière préférée, les préparations selon l'invention renferment de 0,5 à 1 g d'acide alpha-linolénique en dispersion dans une unité de prise d'huile alimentaire. La présente invention est décrite plus précisément dans les exemples suivants, fournis à titre d'illustration.The present invention relates to the field of basic necessities of life and more particularly to that of nutrition. It relates more particularly to new compositions intended to compensate for a deficit in certain polyunsaturated fatty acids in the diet. It specifically relates to new compositions intended to supplement food, characterized in that they contain alpha-linolenic acid (C18: 3n-3) or one of its derivatives dispersed or dissolved in an edible oily preparation. We know, especially by the work of J .M. Bourre and M. Piciotti, Neuroscience Letters 141 (1992) 65-68, the importance of alpha-linolenic acid in the chain of essential fatty acids. Alpha-linolenic acid is not only useful by itself as a remedy for hypercholesterolemia and as a prophylactic remedy for heart risks but, moreover, it constitutes a precursor for unsaturated fatty acids. n-3 series such as stearidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which are formed under the influence of desaturases and elongases and which give rise to prostaglandins of the PG type 3 . In particular, it has been found in rats that a defect in alpha-linolenic acid in the diet very significantly changes the fatty acid composition in various organs and, in particular, in the brain. There is, in fact, a modification of the enzymatic activity of the cerebral membrane, a reduction in the amplitude of the electrophysiological parameters, such as for example the electroretinogram; a change in resistance to substances toxic to the system. ervous central and, above all, a reduced ability to learn. But it is especially in the cardiovascular system that alpha-linolenic acid plays an important role in reducing the importance of lipid deposits in atheromatosis plaques and in modifying the structure of circulating triglycerides. In several studies (Indian Heart Trial, BMJ 1992), (Lyon Diet Heart Study, Lancet 1994 and Circulation 1999) carried out on patients randomized during a myocardial infarction, it has been shown that with a daily dose of 2 grams of alpha-linolenic acid, total mortality and cardiac mortality were reduced by 50%. The brother The incidence of non-fatal recurrences has also been reduced by more than 50%, reflecting a halt in the progression of atheromatous disease. However, food intake of n-3 series fatty acids is limited and often insufficient to meet biological demand. Most oils contain alpha-linolenic acid in the form of glycerides in small amounts. For example, rapeseed oil contains only 10%. Olive oil contains no alpha-linoleic acid, hazelnut oil contains little, corn oil and wheat germ oil practically do not. Sunflower oil contains mainly gamma-linolenic acid. Therefore, there are only a few oils that contain a significant content of alpha-linolenic acid. These are mainly camelina oil (Camélina sativa), linseed oil (Linus vulgaris), hemp oil and especially kiwi seed oil. This is the reason why it appeared necessary to introduce into the food supplements rich in alpha-linolenic acid which can overcome the defects noted previously, and in particular to prevent the cardiovascular risk, by the food intake in such an acid. The object of the invention therefore consists in a pleasant and / or easy to use and inexpensive presentation, consisting of alpha-linolenic acid or one of its derivatives, or of an oil containing concentrations greater than 20%. in alpha-linolenic acid in a table oil possibly added with other food diluents so as to produce a food supplement or a dietetic food containing, ultimately, at least 12% of alpha-linolenic acid. It is therefore possible to incorporate into a edible oil either acid as such, or one of its esters or its salts, and in particular a tocopheryl ester, or triglycerides formed from alpha-linolenic acid. , or an oil rich in alpha-linolenic acid such as linseed oil, camelina oil, kiwi seed oil or hemp oil, in an edible oily carrier, used in food, such as for example olive oil, rapeseed oil, soybean oil, Rabbit seed oils, such as redcurrant, blackcurrant, or raspberry, hazelnut oil, carnation, orticica oil, coconut oil, apricot oil, grape seed oil or cottonseed oil ... The food preparations according to the invention can be slightly flavored with using a flavoring agent or a flavoring agent (saffron, acore, piperine) to make them lose their bland flavor and give them a stronger flavor. The preparations according to the invention can be distributed in soft capsules or in single-dose containers so as to provide a ration ration of 0.2 to 0.5 g of alpha-linolenic acid per unit of intake. Edible oil can be accompanied by gelling agents such as alginates, Guar gum or xanthan gum. It can also be emulsified in a little water to make a milk or a cream, such as for example a yogurt, the flavoring of which will be easier. To this end, the edible oil will be emulsified in an aqueous vehicle added with an emulsifying agent such as a sucrose ester, a Tween, a polysorbate or a poloxamer. Edible oil can also be suspended in phospholipids of animal or vegetable origin, such as lecithins, and then be incorporated into a lipid base such as cocoa butter to form a chocolate bar, or even incorporated into margarine to get a solid shape. The edible oil loaded with alpha-linolenic acid can also be dispersed in a hot gelatin solution to form microglobules or microcapsules which can be distributed in sachets after having dried them. The edible oil loaded with alpha-linolenic acid can, moreover, be absorbed on dried malt flakes to obtain a solid preparation with pleasant flavor and good preservation. A further subject of the invention is the food supplements according to the invention containing from 0.200 g to 1.200 g of alpha-linolenic acid per intake unit, and, in particular, from 400 to 1000 mg of dilute alpha-linolenic acid. in oil, so as to obtain a preparation containing at least 12% of alpha-linolenic acid in a determined volume. Preferably, the preparations according to the invention contain from 0.5 to 1 g of alpha-linolenic acid in dispersion in a unit for taking edible oil. The present invention is described more precisely in the following examples, given by way of illustration.
Exemple 1 : Préparation huileuse à base d'acide alpha-linolénique EXAMPLE 1 Oily Preparation Based on Alpha-Linolenic Acid
Exemple 2 : Emulsion à base d'acide alpha-linoléniqueEXAMPLE 2 Emulsion Based on Alpha-Linolenic Acid
1er à soupe Exemple 3 : Préparation huileuse à base d'acide alpha-linolénique 1st tablespoon Example 3: Oily preparation based on alpha-linolenic acid
Exemple 4 : Poudre en paillettes à base d'huile de kiwiEXAMPLE 4 Glitter Powder Based on Kiwi Oil
Le malt est séché par passage dans un four chauffé à 60° C sous vide. The malt is dried by passing through an oven heated to 60 ° C. under vacuum.
Le malt reste deux heures sur les plateaux. La croûte recueillie est brisée, puis chauffée à nouveau à 40° C. On pulvérise sur les paillettes ainsi formées le mélange d'huile de kiwi et d'huile d'olive préalablement chauffée à 40° C. On sèche ensuite à l'étuve, à l'abri de l'air. On obtient ainsi des paillettes titrant 20 % d'acide alpha-linolénique.The malt remains two hours on the trays. The crust collected is broken, then heated again to 40 ° C. The oil mixture is sprayed onto the flakes thus formed. kiwi and olive oil previously heated to 40 ° C. It is then dried in an oven, protected from air. One thus obtains flakes titrating 20% of alpha-linolenic acid.
Exemple 5 : Complément alimentaire à base d'acide alpha-linoléniqueEXAMPLE 5 Food Supplement Based on Alpha-Linolenic Acid
On obtient ainsi une huile alimentaire enrichie en acide alpha- linolénique et titrant 33 % en acide alpha-linolénique. A food oil is thus obtained enriched in alpha-linolenic acid and titrating 33% in alpha-linolenic acid.

Claims

R E V E N D I C A T I O N S 1 °) Compléments alimentaires protecteurs du système cardio-vasculaire, caractérisés en ce qu'ils renferment de l'acide alpha-linolénique ou un de ses dérivés dispersé ou dissout dans une préparation huileuse comestible.R E V E N D I C A T I O N S 1 °) Protective food supplements for the cardiovascular system, characterized in that they contain alpha-linolenic acid or one of its derivatives dispersed or dissolved in an edible oily preparation.
2°) Complément alimentaire protecteur cardio-vasculaire selon la revendication 1, caractérisé en ce qu'il renferme au moins 1 g d'acide alpha-linolénique dans 10 ml de préparation hui- leuse.2 °) Cardiovascular protective food supplement according to claim 1, characterized in that it contains at least 1 g of alpha-linolenic acid in 10 ml of oily preparation.
3°) Complément alimentaire selon la revendication 1, caractérisé en ce qu'il renferme 1 g d'acide alpha-linolénique dans 5 ml de préparation huileuse.3 °) Food supplement according to claim 1, characterized in that it contains 1 g of alpha-linolenic acid in 5 ml of oily preparation.
4°) Complément alimentaire selon l'une des revendications précédentes, caractérisé en ce que l'acide alpha-linolénique est apporté en tant que tel à la préparation huileuse.4 °) Food supplement according to one of the preceding claims, characterized in that the alpha-linolenic acid is provided as such to the oily preparation.
5°) Complément alimentaire selon l'une des revendications précédentes, caractérisé en ce que l'acide alpha-linolénique est apporté sous forme d'alpha-linolénate de tocophéryle à la préparation huileuse.5 °) Food supplement according to one of the preceding claims, characterized in that the alpha-linolenic acid is provided in the form of tocopheryl alpha-linolenate to the oily preparation.
6°) Complément alimentaire selon l'une des revendications précédentes, caractérisé en ce que l'acide alpha-linolénique est apporté sous forme d'huile riche en acide alpha- linolénique.6 °) Food supplement according to one of the preceding claims, characterized in that the alpha-linolenic acid is provided in the form of an oil rich in alpha-linolenic acid.
7°) Complément alimentaire selon l'une des revendications précédentes, caractérisé en ce que l'huile riche en acide alpha-linolénique est une huile qui contient au moins 20 % d'acide alpha-linolénique.7 °) Food supplement according to one of the preceding claims, characterized in that the oil rich in alpha-linolenic acid is an oil which contains at least 20% alpha-linolenic acid.
8°) Complément alimentaire selon l'une des revendications précédentes, caractérisé en ce que l'huile riche en acide alpha-linolénique est choisie parmi l'huile de lin, l'huile de caméline, l'huile de pépins de kiwi et l'huile de chanvre.8 °) Food supplement according to one of the preceding claims, characterized in that the oil rich in alpha-linolenic acid is chosen from linseed oil, camelina oil, kiwi seed oil and hemp oil.
9°) Complément alimentaire selon l'une des revendications précédentes, caractérisé en ce qu'il contient, en outre, un agent gélifiant, un agent émulsionnant, un agent aromatisant ou un agent de sapidité.9 °) Food supplement according to one of the preceding claims, characterized in that it additionally contains a gelling agent, an emulsifying agent, a flavoring agent or a flavoring agent.
10°) Complément alimentaire selon l'une des revendications précédentes, caractérisé en ce10 °) Food supplement according to one of the preceding claims, characterized in
qu'il peut être additionné d'un agent dispersant solide, comme une matière grasse.that it can be added with a solid dispersing agent, such as a fatty substance.
11°) Complément alimentaire selon l'une des revendications précédentes, caractérisé en ce qu'il est réparti en micro granules ou en microcapsules de gélatine. 11 °) Food supplement according to one of the preceding claims, characterized in that it is divided into micro granules or gelatin microcapsules.
EP05717466A 2004-01-23 2005-01-21 Novel dietary supplements or foodstuff based on unsaturated fatty acids and uses thereof Withdrawn EP1725121A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0400648A FR2865353B1 (en) 2004-01-23 2004-01-23 NEW DIETETIC OR FOOD COMPLEMENTS BASED ON UNSATURATED FATTY ACID AND THEIR USE
PCT/FR2005/000137 WO2005079601A1 (en) 2004-01-23 2005-01-21 Novel dietary supplements or foodstuff based on unsaturated fatty acids and uses thereof

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EP1725121A1 true EP1725121A1 (en) 2006-11-29

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WO2007114925A2 (en) * 2006-04-04 2007-10-11 The Trustees Of Columbia University Of In The City Of New York Two pore channels as a therapeutic target to protect against myocardial ischemia and as an adjuvant in cardiac surgery
CN103833721A (en) * 2013-04-24 2014-06-04 余竹焕 Preparation method of alpha-linolenic acid natural VE (Vitamin E) ester
CN103981019A (en) * 2014-05-16 2014-08-13 吴江市英力达塑料包装有限公司 Extraction-separation method of kiwi fruit seed oil

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US4061738A (en) * 1974-06-04 1977-12-06 Wayne Martin Process for reducing platelet adhesiveness
DE3230103A1 (en) * 1982-08-13 1984-02-16 Mletzko, Armin von, Dr., 4520 Melle Dietetic product
FR2721517B1 (en) * 1994-06-24 1996-08-30 Biovaleur Sa Pharmaceutical composition used as a food supplement.
CN1176058A (en) * 1997-09-15 1998-03-18 贾长林 Mixed functional oil
JP2000104092A (en) * 1998-09-29 2000-04-11 Nof Corp Oil or fat composition for improving serum lipid
JP4090143B2 (en) * 1999-05-11 2008-05-28 日清オイリオグループ株式会社 Production method of cooking oil
DE19930030B4 (en) * 1999-06-30 2004-02-19 Meduna Arzneimittel Gmbh Oral dosage form containing CO-3-unsaturated fatty acids
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FR2839887A1 (en) * 2002-05-22 2003-11-28 Synergia Neutraceutical or pharmaceutical compositions, useful for treating or preventing cardiovascular disease and atheromatous conditions, comprise alpha-linolenic acid and fatty acids having 5- and 6-double bonds

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