EP2094094A2 - Composition comprising a milled cereal product - Google Patents
Composition comprising a milled cereal productInfo
- Publication number
- EP2094094A2 EP2094094A2 EP07856463A EP07856463A EP2094094A2 EP 2094094 A2 EP2094094 A2 EP 2094094A2 EP 07856463 A EP07856463 A EP 07856463A EP 07856463 A EP07856463 A EP 07856463A EP 2094094 A2 EP2094094 A2 EP 2094094A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- weight
- composition according
- composition
- content
- omega
- 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- Withdrawn
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 62
- 235000011868 grain product Nutrition 0.000 title claims abstract description 14
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims abstract description 16
- 229940012843 omega-3 fatty acid Drugs 0.000 claims abstract description 15
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 claims abstract description 9
- 206010028980 Neoplasm Diseases 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 11
- 201000010099 disease Diseases 0.000 claims description 10
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 10
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 9
- 240000006240 Linum usitatissimum Species 0.000 claims description 8
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 8
- 244000000231 Sesamum indicum Species 0.000 claims description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 8
- 235000004426 flaxseed Nutrition 0.000 claims description 8
- 244000025254 Cannabis sativa Species 0.000 claims description 7
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 7
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 7
- 235000009120 camo Nutrition 0.000 claims description 7
- 235000005607 chanvre indien Nutrition 0.000 claims description 7
- 206010012601 diabetes mellitus Diseases 0.000 claims description 7
- 239000011487 hemp Substances 0.000 claims description 7
- 235000014571 nuts Nutrition 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 208000024827 Alzheimer disease Diseases 0.000 claims description 5
- 229920000945 Amylopectin Polymers 0.000 claims description 5
- 229920000856 Amylose Polymers 0.000 claims description 5
- 235000019764 Soybean Meal Nutrition 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 230000004770 neurodegeneration Effects 0.000 claims description 5
- 208000015122 neurodegenerative disease Diseases 0.000 claims description 5
- 239000004455 soybean meal Substances 0.000 claims description 5
- 241000758791 Juglandaceae Species 0.000 claims description 4
- 230000004060 metabolic process Effects 0.000 claims description 4
- 235000020234 walnut Nutrition 0.000 claims description 4
- 240000002791 Brassica napus Species 0.000 claims description 3
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000015099 wheat brans Nutrition 0.000 claims description 3
- 230000003449 preventive effect Effects 0.000 claims description 2
- 230000001225 therapeutic effect Effects 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 2
- 239000000470 constituent Substances 0.000 claims 1
- 235000014633 carbohydrates Nutrition 0.000 abstract description 13
- 235000018102 proteins Nutrition 0.000 abstract description 8
- 239000003925 fat Substances 0.000 abstract description 6
- 235000019197 fats Nutrition 0.000 abstract description 6
- 235000008429 bread Nutrition 0.000 description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 16
- 239000008103 glucose Substances 0.000 description 16
- 235000013305 food Nutrition 0.000 description 15
- 239000004615 ingredient Substances 0.000 description 12
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000006378 damage Effects 0.000 description 6
- 239000006014 omega-3 oil Substances 0.000 description 6
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 201000011510 cancer Diseases 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000002354 daily effect Effects 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 208000030159 metabolic disease Diseases 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000001684 chronic effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000004280 healthy diet Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 208000037259 Amyloid Plaque Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 101000800498 Homo sapiens Transketolase-like protein 1 Proteins 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 208000002366 Nut Hypersensitivity Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- 208000017442 Retinal disease Diseases 0.000 description 1
- 208000025747 Rheumatic disease Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 102000014701 Transketolase Human genes 0.000 description 1
- 108010043652 Transketolase Proteins 0.000 description 1
- 102100033108 Transketolase-like protein 1 Human genes 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 235000012820 baking ingredients and mixes Nutrition 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- BTNNPSLJPBRMLZ-LGMDPLHJSA-N benfotiamine Chemical compound C=1C=CC=CC=1C(=O)SC(/CCOP(O)(O)=O)=C(/C)N(C=O)CC1=CN=C(C)N=C1N BTNNPSLJPBRMLZ-LGMDPLHJSA-N 0.000 description 1
- 229960002873 benfotiamine Drugs 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000012785 bread rolls Nutrition 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 230000005779 cell damage Effects 0.000 description 1
- 208000037887 cell injury Diseases 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 230000004153 glucose metabolism Effects 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 210000004884 grey matter Anatomy 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000003054 hormonal effect Effects 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000037353 metabolic pathway Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000008621 organismal health Effects 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000003380 propellant Substances 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 239000003642 reactive oxygen metabolite Substances 0.000 description 1
- 230000006950 reactive oxygen species formation Effects 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 208000037921 secondary disease Diseases 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 150000003544 thiamines Chemical class 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Classifications
-
- 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)
- A61K36/52—Juglandaceae (Walnut family)
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/362—Leguminous plants
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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)
-
- 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
- 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)
- A61K36/55—Linaceae (Flax family), e.g. Linum
-
- 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P25/00—Drugs for disorders of the nervous system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P25/00—Drugs for disorders of the nervous system
- A61P25/28—Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
-
- 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
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P35/00—Antineoplastic agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a composition with a milled cereal product having a certain content of carbohydrates, fats and proteins.
- compositions are generally processed in particular into baked goods such as bread, bread-like baked goods or bread rolls, or added to bread baking mixes, or the like.
- bread is understood to mean a staple consisting of cereals in ground or crushed form, water, salt and loosening agent, and which may contain other ingredients such as fat, sugar, milk products, potato products, spices.
- Diabetes has become a major disease, especially in the industrialized countries, with the main causes being over-nutrition, lack of exercise and the resulting obesity. Too high a blood sugar level leads to chronic land-time damage, such as retinal diseases as well as nerve and blood vessel damage.
- the bread compositions generally have a larger proportion of ground cereals, along with water, a propellant and possibly other ingredients such as sunflower or pumpkin seeds, fruits, dairy products, etc.
- a propellant such as sunflower or pumpkin seeds, fruits, dairy products, etc.
- cereal can the nutritional value of bread as well as its fat and fiber content.
- compositions known in the prior art have the disadvantage that they are largely unsuitable for people who are dependent on a very specific composition due to, for example, metabolic disorders, and on the contrary can aggravate the clinical picture by consuming them. So for example, conventional breads are usually not suitable as a daily staple food for diabetics, since the consumption of carbohydrate-rich baked goods, the blood sugar level is extremely increased.
- ingredients of the known in the art loaves or breads are often matched only in terms of good taste, but not to certain nutritional values that can make a significant contribution to the common good, even in healthy people.
- the object of the present invention is therefore to provide a composition with a milled cereal product, in particular a bread composition, which can also be consumed by people with disturbed metabolism, which may even be beneficial to the health of people with certain diseases and which is generally beneficial to the human organism health contribution.
- this object is achieved by providing a composition with a milled cereal product having a carbohydrate content of less than 15% by weight and an omega-3 fatty acid content of at least 2% by weight, and preferably also a fat content of at least 10% by weight .-% and a protein content of at least 12 wt .-%.
- the object is further achieved by a baked good which has the composition according to the invention.
- composition according to the invention it is ensured, inter alia, that due to the low carbohydrate content only little glucose is released so that, for example, a bread having the composition according to the invention can also be consumed by diabetics.
- the body is consumed by eating the Composition of the invention simultaneously supplied with essential fats, whereby the basic supply of these vital nutrients is ensured.
- composition according to the invention for example, present in a bread has significantly fewer carbohydrates than the breads known in the prior art:
- carbohydrate content of a "normal" bread may vary between about 35% by weight and 50% by weight.
- very large amounts of glucose are released, which can lead to chronic long-term damage.
- the composition according to the invention which has a carbohydrate content of less than about 15 wt .-%, the high glucose release is advantageously avoided.
- compositions of the invention a simple, health-promoting nutritional basis in these diseases.
- the composition according to the invention thus offers the possibility of purposefully controlling the glucose level instead of or in combination with medicaments, whereby the course of the disease and at the same time also the quality of life can be improved.
- composition according to the invention again in contrast to known in the art of cereal-containing food compositions - has a very high content of omega-3 fatty acids.
- Omega-3 fatty acids are essential for humans and are not produced by the body itself, which is why they have to be ingested with food. Recent studies have shown the health benefits of omega-3 fatty acids, such as their antithrombotic effect, which can prevent cardiovascular disease. In addition, omega-3 fatty acids are used Winding the brain and visual performance needed. It has also been shown that an omega-3 fatty acid-rich diet promotes good health for people with rheumatic diseases, because hormone-like substances formed from them have an anti-inflammatory effect.
- composition according to the invention thus a health-promoting effect is achieved, which can not be achieved with the known in the prior art cereal-containing food compositions.
- omega-3 fatty acid content is provided by peeled hemp nuts, linseed, sesame, walnuts, rapeseed or soy.
- compositions according to the invention preference may be given to using further additional ingredients which are customary in bread or bread-like foods in the composition according to the invention, such as, for example, fiber, water, flavorings, fruits, vitamins, salt, etc.
- additional ingredients which are customary in bread or bread-like foods in the composition according to the invention, such as, for example, fiber, water, flavorings, fruits, vitamins, salt, etc.
- composition according to the invention comprises: 25 to 35% by weight of ground cereal products, 7 to 17% by weight of hemp nuts, 7 to 17% by weight of soybean meal, 1 to 5% by weight of linseed, 0 , 5 to 4.5% by weight of additional protein, for example in the form of milk or wheat protein, and 0.5 to 2% sesame seed.
- the milled cereal product is based on rye or spelled or on a cereal species whose amylose content is substantially greater than the amylopectin content.
- Rye contains a lot of iron and is rich in fiber. Spelled is extremely nutritious and easy to digest. Both cereals have a higher fiber content and a lower adhesive content than wheat, and are also for this reason particularly suitable for the composition according to the invention.
- the starch present in cereals is composed of amylose and amylopectin, whereby glucose is linked in the amylose via alpha-1,4-bonds, in the amylopectin in addition via alpha-1,6-branching. Due to the additional 1,6-branching of amylopectin, this is less compact and is enzymatically degraded into its basic building blocks, namely glucose, more rapidly than amylose, which increases the release of glucose.
- composition of the invention has been found in experiments to be particularly suitable, both in terms of health and in terms of the production process of baked goods having the composition of the invention.
- the o.g. Ingredients are provided according to their final content in the composition and mixed with the addition of a liquid such as water and - in the case of a baked good - baked.
- the invention further relates to the use of the composition as an agent for the therapeutic or preventive treatment of diseases selected from the group comprising cancers which have active TKTL-I metabolism, diabetes, and neurodegenerative diseases, in particular Alzheimer's disease.
- the inventor of the present composition has been able to show that certain aggressive cancer cells, which ferment glucose rather than burn it, only meet their energy needs with glucose and can not use fats or oils as another source of energy.
- a major role in this altered metabolism in tumors plays the enzyme transketolase-like 1 (TKTL 1), which is strongly expressed in the aggressive cancer cells and is accordingly active.
- the composition of the present invention now provides an effective and promising agent that can be used to treat cancers in which TKTL 1 is upregulated and active in glucose fermentation.
- the low carbohydrate content in the composition according to the invention ensures a low release of glucose.
- the composition of the invention is particularly characterized by the combination of a low carbohydrate content and a high omega-3 content.
- Fatty acid fraction is an excellent remedy to counteract tumor diseases, for example, already by eating with staple foods such as bread.
- the composition of the invention is also suitable in the therapy of diabetes mellitus, as it ensures that only very little glucose is released, which lowers the - otherwise dangerously high - glucose levels in the blood of diabetic patients .
- the simultaneous administration of vitamin B1 or vitamin B1 derivatives (for example benfotiamine) in the composition may be provided.
- vitamin B1 or vitamin B1 derivatives for example benfotiamine
- AGEs advanced glycation end products
- the activation of the TKTL 1 enzyme reduces the formation of ROS (reactive oxygen species), resulting in reduced cell damage and cell aging ("anti-aging").
- the composition according to the invention can be used as an agent for therapy or prevention.
- the carbohydrate-poor composition therefore, a favorable lowering of the glucose level can be achieved in these patients, so that the formation of AGEs and their deposition in plaques can be prevented.
- Table 1 shows the nutritional value analysis of the baked good:
- the finished bread contains less than 15% by weight of carbohydrates, and more than 2% by weight of omega-3 fatty acids and is therefore also suitable for diabetics within the framework of a dietetic nutritional plan.
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Animal Behavior & Ethology (AREA)
- Botany (AREA)
- Veterinary Medicine (AREA)
- Medicinal Chemistry (AREA)
- Public Health (AREA)
- Pharmacology & Pharmacy (AREA)
- Alternative & Traditional Medicine (AREA)
- Epidemiology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Biotechnology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Neurosurgery (AREA)
- Neurology (AREA)
- Diabetes (AREA)
- Biomedical Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Endocrinology (AREA)
- Hospice & Palliative Care (AREA)
- Hematology (AREA)
- Psychiatry (AREA)
- Obesity (AREA)
- Emergency Medicine (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE202006018834U DE202006018834U1 (en) | 2006-12-07 | 2006-12-07 | Composition with a milled grain product, useful for therapeutic or preventive treatment of diseases e.g. cancer, comprises carbohydrate portion and fats e.g. omega-3-fatty acid and proteins |
PCT/EP2007/010660 WO2008068032A2 (en) | 2006-12-07 | 2007-12-07 | Composition comprising a milled cereal product |
Publications (1)
Publication Number | Publication Date |
---|---|
EP2094094A2 true EP2094094A2 (en) | 2009-09-02 |
Family
ID=37833168
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP07856463A Withdrawn EP2094094A2 (en) | 2006-12-07 | 2007-12-07 | Composition comprising a milled cereal product |
Country Status (5)
Country | Link |
---|---|
US (1) | US20090311351A1 (en) |
EP (1) | EP2094094A2 (en) |
CA (1) | CA2671704A1 (en) |
DE (1) | DE202006018834U1 (en) |
WO (1) | WO2008068032A2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE202009013228U1 (en) * | 2009-09-30 | 2011-02-10 | Tavarlin Ag | Gluten-free foods |
Family Cites Families (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4590076A (en) * | 1976-05-24 | 1986-05-20 | Ralston Purina Company | Reduced calorie, high fiber content breads and methods of making same |
FR2570931B1 (en) * | 1984-10-01 | 1987-04-17 | Viacroze Alain | PROTEIN-RICH FLOURS FOR BAKING, BISCUITRY, BISCOTTERY, CAKES, CAKES AND PASTA. |
DK171752B1 (en) * | 1992-07-06 | 1997-05-12 | Birgitte Stilling | Bread-like product with blood sugar lowering effect for diabetics and powdered mixture for use in the preparation thereof |
CN1124092A (en) * | 1994-12-10 | 1996-06-12 | 王跃进 | Flour good for health |
US5612074A (en) * | 1995-12-21 | 1997-03-18 | Leach; Robin L. | Nutrient fortified food bar |
DE10036919A1 (en) * | 1999-11-03 | 2002-02-07 | Heinz Bielig | High ballast-content, health-giving cholesterol-reducing bread with improved taste, bakability and breaking characteristics, contains bran as ballast component |
US6406737B1 (en) * | 2000-07-27 | 2002-06-18 | Unilever Patent Holding B.V. | Edible fat based flakes |
RU2182425C1 (en) * | 2000-12-18 | 2002-05-20 | Орловский государственный технический университет | Method of bread production |
KR20010099388A (en) * | 2001-02-12 | 2001-11-09 | 김기옥 | DHA 15 .omitted |
CA2452997A1 (en) * | 2001-07-06 | 2003-01-16 | Canadian Organic Sprout Company | Flax sprouts and sprouting method |
FR2830416B1 (en) * | 2001-10-10 | 2004-04-16 | Valorex Sa | FOOD FOR HUMAN NUTRITION |
CN1397174A (en) * | 2002-06-17 | 2003-02-19 | 马占田 | Functional nutritive craker for middle-aged and old people |
JP5335192B2 (en) * | 2003-05-27 | 2013-11-06 | ディーエスエム アイピー アセッツ ビー.ブイ. | Novel dietary supplement composition and use thereof |
CA2466300A1 (en) * | 2004-05-04 | 2005-11-04 | Bioriginal Food & Science Corp. | Functional fibre product for food applications |
RO121070B1 (en) * | 2004-08-04 | 2006-12-29 | Ro-Credo S.R.L. | Bakery premix composition |
EP1776159A1 (en) * | 2004-08-09 | 2007-04-25 | Enzymotec Ltd. | Food products for diabetics |
US8092839B2 (en) * | 2004-12-13 | 2012-01-10 | Swing Aerobics Licensing, Inc. | Medicament for treatment of cancer and other diseases |
MA28057A1 (en) * | 2005-01-19 | 2006-08-01 | Ilham Ibrahimi | COMPLETE, NATURAL AND DIETETIC CEREAL PREPARATION WITH THERAPEUTIC VIRTUES |
US20070098866A1 (en) * | 2005-10-28 | 2007-05-03 | Waller Suzanne M | Low-carbohydrate bread products and method for making same |
US20070207240A1 (en) * | 2006-03-01 | 2007-09-06 | Kraft Foods Holdings, Inc. | High moisture, high fiber baked products and doughs thereof, and methods |
-
2006
- 2006-12-07 DE DE202006018834U patent/DE202006018834U1/en not_active Expired - Lifetime
-
2007
- 2007-12-07 EP EP07856463A patent/EP2094094A2/en not_active Withdrawn
- 2007-12-07 CA CA002671704A patent/CA2671704A1/en not_active Abandoned
- 2007-12-07 WO PCT/EP2007/010660 patent/WO2008068032A2/en active Application Filing
-
2009
- 2009-06-05 US US12/479,539 patent/US20090311351A1/en not_active Abandoned
Non-Patent Citations (8)
Title |
---|
"Bharata Bhaisajya Ratnakara", 1999, pages: 711 |
ABDULLA SAHIB: "Anuboga Vaithiya Navaneetham", 1975, pages: 75 |
AGASTHIYAR: "Agathiar vaithia rathna churukkam", 1970, article "84" |
BASAVARAJA: "Basavarajiyam-Chaukhambha", 2005, pages: 356 |
DATABASE TKDL [online] "Mega Noikku Ennai", XP003029706, Database accession no. GR02/59 |
DATABASE TKDL [online] "Megaathy Usitham", XP003029705, Database accession no. SR09/102 |
DATABASE TKDL [online] "Nimbadi Curnam", XP003029708, Database accession no. VK1/912A |
DATABASE TKDL [online] "Vrhadvamgesvarorasah (Kasturimodakah)", XP003029707, Database accession no. HG/2120C |
Also Published As
Publication number | Publication date |
---|---|
DE202006018834U1 (en) | 2007-02-22 |
US20090311351A1 (en) | 2009-12-17 |
CA2671704A1 (en) | 2008-06-12 |
WO2008068032A2 (en) | 2008-06-12 |
WO2008068032A3 (en) | 2008-11-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP3160236B1 (en) | Composition for low-gluten and low-carbohydrate baked and pastry goods | |
DE69531900T2 (en) | FOOD CONTAINING CEREALS WITH A HIGH SOLUBLE SOLVENT | |
EP2482666A2 (en) | Gluten-free foodstuff | |
DE60318186T2 (en) | WACHSAMKEITSRIEGEL | |
DE60133093T2 (en) | COMPOSITION CONTAINING RESISTANT STARCH AND UNSATURATED FAT | |
WO2013060486A1 (en) | Low-carbohydrate, protein-rich baking mixture | |
DE202021004039U1 (en) | Carbohydrate-reduced white flour substitute | |
DE102020120443A1 (en) | LOW-CARBON, GLUTEN-FREE, HIGH-PROTEIN AND HIGH-FIBRE WHITE FLOUR PASTRY SUBSTITUTE | |
EP0941672B1 (en) | Nutritional supplement with germinated perilla seed | |
EP2094094A2 (en) | Composition comprising a milled cereal product | |
WO2015159157A2 (en) | Preparation consisting of oatmeal, and a method for the use of same | |
EP1687014B1 (en) | Use of additionally fermented distillers grains for preventing and/or treating increased blood sugar values | |
DE602004006130T2 (en) | Process for the preparation of a fermented liquid medium based on vegetable fibers and its use for the production of food products with increased fiber content | |
DE2917239A1 (en) | FOOD | |
DE3921023C1 (en) | Nutritional foodstuff with nutty flavour - comprises grain with specified sieve fraction contg. aleurone layer in enzyme activated state | |
DE19516982C2 (en) | Use of a dairy cow feed composition | |
DE3700953C2 (en) | High-fiber soft pastries and process for their production | |
DE102017118589B4 (en) | Bread dough for whole wheat mixed bread and whole wheat mixed bread | |
WO2004100668A1 (en) | Fresh baked product enriched with beta-glucans, and baking ingredients for the production thereof | |
DE10357433B4 (en) | Method for producing a cereal germ additive and its use for bakery production | |
DE2707236C3 (en) | Production of diet bread from Chinese naked kernel oats | |
WO2017103282A1 (en) | Method for producing fruit-oat drinks, and fruit-oat drinks produced in this manner | |
DE202021103666U1 (en) | Herbal food composition for making a cereal porridge | |
DE102015016829A1 (en) | Nutritionally valuable health-promoting fiber-rich food mix | |
DE202023101801U1 (en) | Low-carbohydrate, high-protein and high-fiber dry pasta |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
17P | Request for examination filed |
Effective date: 20090613 |
|
AK | Designated contracting states |
Kind code of ref document: A2 Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC MT NL PL PT RO SE SI SK TR |
|
RAP1 | Party data changed (applicant data changed or rights of an application transferred) |
Owner name: MESTERNMACHER GMBH |
|
RIN1 | Information on inventor provided before grant (corrected) |
Inventor name: JOHANNES F. COY |
|
RAP1 | Party data changed (applicant data changed or rights of an application transferred) |
Owner name: F. COY, JOHANNES F. Owner name: MESTERNMACHER GMBH |
|
DAX | Request for extension of the european patent (deleted) | ||
17Q | First examination report despatched |
Effective date: 20091203 |
|
TPAC | Observations filed by third parties |
Free format text: ORIGINAL CODE: EPIDOSNTIPA |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
|
18D | Application deemed to be withdrawn |
Effective date: 20130702 |