EP2124629A1 - Flavouring composition - Google Patents

Abstract

The present invention concerns a flavouring composition containing flavonoids of onion, tea, and/or apple. T he composition is characterized by containing flavor of mustard seeds, preferably powder and/or extract of mustard. Further, the invention discloses a p process for the preparation of the flavouring composition and food product s containing the flavouring composition according to the invention. Also several uses of the flavouring composition are disclosed, such as t he use of a flavoring composition containing flavonoids for the cosmetic treatment of a mammal to cause loss of body weight. Further, t he invention discloses the use of the flavour of mustard seeds, preferably mustard powder or extract, for preventing the bitter taste of flavonoids. I n a further embodiment the invention discloses a method for preventing the bitter taste of a medicament, a nutrient, a drink, a food or a food additive caused by flavonoids.

Description

FLAVOURING COMPOSITION

DESCRIPTION

FIELD OF THE INVENTION

The present invention relates to the use of flavonoids as flavouring substances and/or as salt substitutes, to a composition containing flavonoids as well as to a process for the production of said flavonoid composition. A flavonoid powder preparation according to the present invention is especially well suited to be used as a general flavouring substance. The flavonoid composition according to the invention is suitable for replacing table salt totally or in part in household cooking as well as in food industry. Especially the present invention concerns the use of mustard powder for preventing the bitter taste of flavonoids.

BACKGROUND OF THE INVENTION

Flavonoids are one of the widest found groups of vegetable chemical compounds. They are polyphenols antioxidants naturally present in vegetables, fruits, and beverages. Good sources of flavonoids include all citrus fruits, berries, onions, parsley, legumes, green tea, red wine, seabuckthorn, and dark chocolate (that with a cocoa content of seventy percent or greater). Antioxidants help protect our cells from damage caused by free radicals and may fight off several diseases such as cancer, heart disease, inflammation and neurodegenerative diseases such as Parkinson's and Alzheimer's.

The term flavonoid refers to a class of plant secondary metabolites. According to the IUPAC nomenclature, they can be classified into:

(1) flavonoids, derived from the 2-phenylchromone (2-phenyl-l,4- benzopyrone) structure; (2) isoflavonoids, derived from the 3-phenylchromone (3-phenyl-l,4- benzopyrone) structure; and

(3) neoflavonoids, derived from the 4-phenylcoumarine (4-phenyl-l,2- benzopyrone) structure.

Isoflavone phytoestrogens from soy could be the most researched phytochemical in the world, with hundreds of published studies to date. Dozens of studies in the 1990s alone focused on the possible easing of menopause symptoms. Moreover, soy isoflavones are being examined for possible benefits to: heart health, cancer, PMS, osteoporosis, improved cognition, protection from UV damage and aging, and even improved sleep. Over 5000 naturally occurring flavonoids have been characterized from various plants. They have been classified according to their chemical structure, and are usually subdivided into 6 subgroups:

(a) Flavones use the 2-phenyl-4H-l-benzopyran-4-one skeleton (Examples: Luteolin, Apigenin, Tangeritin) ;

(b) Flavonols use the 3-hydroxy-2-phenyl-4H-l-benzopyran-4-one skeleton (Examples: Quercetin, Kaempferol, Myricetin, Isorhamnetin, Pachypodol, Rhamnazin);

(c) Flavanones use the 2,3-dihydro-2-phenyl-4H-l-benzopyran-4-one skeleton (Examples: Hesperetin, Naringenin, Eriodictyol);

(d) Flavan-3-ols use the 2,3-dihydro-3-hydroxy-2-phenyl-benzopyran skeleton (Examples: Catechins (Catechin (C), Gallocatechin (GC), Catechin 3-gallate (Cg), Gallocatechin 3-gallate (GCg)), Epicatechins (Epicatechin (EC), Epigallocatechin (EGC), Epicatechin 3-gallate (ECg), Epigallocatechin 3- gallate (EGCg)));

(e) Isoflavones use the 3-phenyl-4H-l-benzopyran-4-one skeleton (Examples: Genistein, Daidzein, Glycitein);

(f) Anthocyanidins (Examples: Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin).

Flavonoids are most commonly known for their antioxidant activity. Flavonoids are also commonly referred to as bioflavonoids. These terms are equivalent and interchangeable, since all flavonoids are biological in origin. Flavonoids have been referred to as "nature's biological response modifiers" because of strong experimental evidence of their inherent ability to modify the body's reaction to allergens, viruses, and carcinogens. They show anti-allergic, anti-inflammatory, anti-microbial and anti-cancer activity. In addition, flavonoids act as powerful antioxidants, protecting against oxidative and free radical damage.

Consumers and food manufacturers have become interested in flavonoids for their medicinal properties, especially their potential role in the prevention of cancers and cardiovascular disease. The beneficial effects of fruit, vegetables, and tea or even red wine have been attributed to flavonoid compounds rather than to known nutrients and vitamins.

Oxidation of low density lipoproteins by free radicals is thought to play a central part in the development of atherosclerosis. Antioxidants may thus delay the onset of atherogenesis. Several flavonoid compounds have been shown to have antioxidant properties in vitro, inhibiting the oxidation of low density lipoproteins and reducing thrombotic tendencies by inhibiting platelet aggregation.

In a big Dutch study Hertog MGL, et al., Lancet 1993; 342: 1007-11, showed that regular intake of foodstuffs which naturally contain flavonoids decreased mortality from myocardial infarction by half. The flavonoid content of the diet was calculated on the basis of an intake of tea, onions and apples.

A Finnish study by Knekt P., et al., BMJ, 24 February 1996, Vol. 312, p. 478-481, supports the above findings. People eating a lot of apples and onions seem to be better protected from the risk of coronary diseases than those lacking said foodstuffs in their diet. Especially women seem to benefit from a diet rich of flavonoids. The risk of mortality from coronary diseases for the group of women receiving the biggest amount of flavonoids was only half of the risk for the group receiving the smallest amount. For men the difference was 20 per cent. According to the above study, flavonoids posses similar oxidation inhibiting effect on cells as vitamins E and C.

A study by Liu RH. (Am J Clin Nutr. 2003 Sep;78(3 Suppl): 517S-520S) showed that the health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Cardiovascular disease and cancer are leading causes of death in most industrialized countries. Regular consumption of fruit and vegetables is associated with reduced risks of cancer, cardiovascular disease, stroke, Alzheimer disease, cataracts, and some of the functional declines associated with aging. It was shown that a purified phytochemical does not have the same health benefit as does the whole food or mixture of foods in which the phytochemical is present. It was suggested that the most of the antioxidant activity of fruit and vegetables come from phenolics and flavonoids in apples. I was proposed that the additive and synergistic effects of phytochemicals in fruit and vegetables are responsible for their potent antioxidant and anticancer activities, and that the benefit of a diet rich in fruit and vegetables is attributed to the complex mixture of phytochemicals present in whole foods.

The major flavonoids in onion are two quercetin glycosides, quercetin 4'-O-beta- glucoside (Q4'G) and quercetin 3,4'-O-beta-diglucosides (Q3,4'G), which are recognized as bioactive substances that are good for our health.

Onion (Allium cepa L.), of Liliaceae family, mainly used as condiment, since antiquity has been known for therapeutic properties. Researches have confirmed these medicinal properties and the consumption of onion seems to prevent the rise of serum cholesterol after a fatty meal (Bordia et al., 1975) and to control the growth of Helicobacter pylori which is one of the risk factor for stomach carcinoma (Dorant et al., 1996). These pharmacological effects of onion can be ascribed both to organosulfur compounds which are responsible for the typical odor and flavor and to flavonoids, in particular quercetin which was well known for its anticarcinogenic properties (Kato et al., 1983; Deschner et al., 1991). In last years, onion has been receiving more attention by consumers who have been showing an increasing interest towards the nutraceuticals (functional compounds) which provide health benefits including prevention of diseases. Foods with a high content of flavonoids, in addition to their nutritive value, can have a good protective effect on human health.

Quercetin is a flavonoid and more specifically a flavonol that constitutes the aglycone of the glycoside rutin. Quercetin has been found to be the most active of the flavonoids, and many medicinal plants owe much of their activity to their high quercetin content. Quercetin has demonstrated significant anti-inflammatory activity because of direct inhibition of several initial processes of inflammation. For example, it inhibits both the production and release of histamine and other allergic/inflammatory mediators. In addition, it exerts potent antioxidant activity and vitamin C-sparing action.

It has been shown that the chance of developing any type of cancer was lowest among those consuming higher quercetin levels. Breast cancer incidence tended to be lower with higher quercetin intakes, and the association between reduced risk of lung cancer and increased quercetin consumption, and in particular apple consumption, was especially strong.

The chance of developing type 2 diabetes was lowest with higher quercetin intake, with apples showing the strongest association of all quercetin-containing foods. Asthma incidence was also lower with higher flavonoid intake, with apples again showing the strongest association.

As the incidence of obesity has risen sharply in recent years, so has the incidence of obesity-related illness including heart disease, cancer and diabetes. Childhood asthma has also increased significantly, suggesting that people could improve their health by controlling their weight.

As said before, Green tea flavonoids are potent antioxidant compounds, thought to reduce incidence of cancer and heart disease. The major flavonoids in green tea are the catechins (catechin, epicatechin, epicatechin gallate, and epigallocatechin gallate(EGCG)). In producing teas such as oolong tea and black tea, the leaves are allowed to oxidize, during which enzymes present in the tea convert some or all of the catechins to larger molecules. However, green tea is produced by steaming the fresh-cut leaf, which inactivates these enzymes, and oxidation does not significantly occur. Besides its antioxidant properties, green tea has also been shown to lower blood sugar and cholesterol and even promote weight loss; increasing energy and thermogenesis and retarding adipose (fat) cell growth and fat absorption in the intestine. It has also been suggested that it is good to preserve the profile of the catechins naturally in green tea, because there are chemicals in tea that are complimentary and create a synergistic effect.

Epicatechin improves blood flow and thus seems good for cardiac health. Cocoa, the major ingredient of dark chocolate, contains relatively high amounts of epicatechin and has been found to have nearly twice the antioxidant content of red wine and up to three times that of green tea. However, green tea remains as an important source of epicatechin.

Proanthocyanidins extracts demonstrate a wide range of pharmacological activity. Their effects include increasing intracellular vitamin C levels, decreasing capillary permeability and fragility, scavenging oxidants and free radicals, and inhibiting destruction of collagen, the most abundant protein in the body.

In the prior art the intake of flavonoids was provided by people eating flavonoid- containing fruits and vegetables or drinking flavonoid-rich beverages such as tea and wine. Eisenbrand, G.; Schreier, P. (ed.) 1995 Rompp Lexikon Lebensmittelchemie; pp. 828-829 discloses flavonoids in tea.

CN 1093546 discloses a flavonoid food additive. KR 9404838 discloses extraction of the green tea flavonoid. WO 96/33728 discloses a Ginkgo biloba leaf flavonoid extract which can be used as a flavouring ingredient.

EP 0 766 927 discloses a salt mixture poor in sodium, comprising also potassium and magnesium and a mixture of vegetables and spices. However, no flavonoids are mentioned in the patent.

WO 98/18348 discloses the use of flavonoids as flavouring substances and/or as salt substitutes. In this publication a mixture of several flavonoids such as from onion, apple and tea are mixed to form a composition. The flavonoid preparation is used as a general flavouring substance and as a salt substitute. The presence of flavonoids in citrus and other fruits often carries an offensive bitterness. The problem with known flavouring substances containing flavonoids is the same bitter taste. The problem is often even worse when typical sodium chloride substitutes containing magnesium and potassium are used. Magnesium and potassium are known to possess an offensive bitter taste.

There are also other problems related to the use of typical substitutes for table salt. These substitutes, where sodium has been replaced with magnesium and potassium, do not work as preservatives or at least their dosing has to be increased remarkably. Especially when the food is frozen the shelf life is not adequate with the typical salt substitutes.

Another known defect with the typical salt substitutes is the so called WOF effect. For example, most meat when cooked, then refrigerated or frozen, then heated again, develops a warmed-over-flavour. WOF is described as bitter or metallic and is due primarily to oxidation of unsaturated fatty acids from the disrupted muscle tissue cell membranes (oxidised iron from myoglobin and haemoglobin may also play a role).

The studies have also shown that a purified phytochemical does not have the same health benefit as does the whole food or mixture of foods in which the phytochemical is present. Thus there is a need for a food additive that could maintain the synergistic effect of the chemicals naturally present in vegetables and fruits.

BRIEF DESCRIPTION OF THE INVENTION

An object of the present invention is thus to overcome the problems of the known salt substitutes and flavonoid compositions. The objects of the invention are achieved by a flavouring composition, a method and uses which are characterized by what is stated in the independent claims. The preferred embodiments of the invention are disclosed in the dependent claims.

The present invention is based on the realization that specific combination of flavonoids may be extracted and/or powdered and made into a flavouring substance, a spice or food additive, which may be used as a general seasoning on or in food. The synergistic effect of these flavonoids has proved to impact positively to human health. Further, the offensive bitterness of flavonoids is overcome by the addition mustard to the composition. An advantage of the invention is the possibility to achieve multiple effects by the addition of just one component to the composition. Mustard powder provides better taste, by preventing the bitter taste of flavonoids and also preventing the bitter taste of potassium and magnesium. Further, the Mustard it self has antioxidant activity and pharmacological effects on cardiovascular disease, cancer, and diabetes, which provides synergistic effects with the other antioxidants of the composition. The function of the flavoring compositions containing flavonoids in human body is illustrated in the Figure 1.

SUMMARY OF THE INVENTION

The present invention is directed to a flavouring composition containing flavonoids of onion, tea, and/or apple, wherein the composition further contains contains flavor of mustard seeds, preferably powder and/or extract of mustard. Mustard belongs to the family of Brassicaceae and it is the seeds of the mustard that are used as a spice. The different mustards include Sinapis alba L. (white or yellow mustard), Brassica nigra L. Koch (black or true mustard), Brassica juncea L. Czern. et Cosson (oriental, leaf, or Indian mustard). The genus Brassica contains over 150 species that are cultivated worldwide as oilseed crops or vegetables. Ground mustard, derived from the powdered mustard seed, is commonly known as mustard flour, but is also called mustard powder. The main types of mustard seed consist of single or mixed white, black, or brown seed. More pungent mustards are derived from seeds from which the fixed oil has been removed. Mustard also has antioxidant activity and pharmacological effects on cardiovascular disease, cancer, and diabetes.

In an embodiment of the invention the flavouring composition contains a mixture of at least three flavonoids, wherein said flavonoids are selected from flavonoids contained in onion, tea, and/or apple. Preferably the composition of the invention contains powder and/or extract of onion, tea and apple. Typically, a flavouring composition contains also an edible carrier such as sodium chloride (NaCI), potassium chloride (KCI), calcium chloride (CaCI₂), magnesium chloride (MgCI₂) and/or mixtures thereof. The amount of an edible carrier can be up to 80 %, preferably up to 50 % and more preferably up to 30 % by weight of the total composition. The flavonoid composition of the present invention contains a combination of several, preferably at least three flavonoids, which are preferably selected so as to provide a salty taste. Thus, a preferred embodiment comprises a flavouring substance which may be used to substitute table salt. In an embodiment of the invention the flavouring composition contains (ppw= parts per weight) : a. 25 - 45 ppw, preferably 30 - 40 ppw onion powder, b. 20 - 40 ppw, preferably 25 - 35 ppw tea extract, c. 10 - 25 ppw, preferably 15 - 20 ppw apple powder, d. 10 - 25 ppw, preferably 15 - 20 ppw mustard powder, e. 0 - 5 ppw, preferably 1 - 3 ppw anti-caking agent, and f. 0 - 500 ppw edible carrier.

Examples of suitable anti-caking agents are Silicon Dioxide (E 551) and tetra calcium pyrophosphate.

The invention also relates to a process for the preparation of a flavouring composition, wherein powder and/or extract of onion, tea, apple and mustard are mixed, optionally with an edible carrier, to provide a flavouring composition. The components of said composition include flavonoids which provide the taste of salt and make said composition useful as a substitute for table salt in foods.

In another embodiment the invention provides the use of the flavour of mustard seeds, preferably mustard powder or extract, for altering or preventing the bitter taste of flavonoids. The flavonoids can be contained in a medicament, a nutrient, a drink, a food or a food additive and the use of mustard powder is especially effective when the bitter taste is caused by flavonoids of onion, tea and apple. Therefore in an embodiment the invention provides the use of mustard powder for preventing the bitter taste of an edible product containing onion powder, tea powder and apple powder.

The use of mustard powder is also effective for altering or preventing the bitter taste of the edible product is at least partly caused by potassium and/or magnesium.

The invention provides also a method for preventing the bitter taste of a medicament, a nutrient, a drink, a food or a food additive, wherein the bitter taste is caused by flavonoids. The method being characterized in that the method comprises adding of mustard powder to said food or food additive.

In a further embodiment of the invention the composition of the invention is used as a medicament. Especially the composition of the invention can be used in the manufacture of a medicament, a nutrient, a drink, a food additive or a food product for the treatment of cardiovascular diseases, hypertension (high blood pressure), high cholesterol, arteriosclerosis, obesity, dental calculus, caries, diarrhea, flu, influenza, DNA oxidation, diabetes, arthritis (reduces collagen infection, inflammation), cancer or asthma, or for regulating sirtuin activity.

The present invention provides also the use of a flavoring composition containing flavonoids for the cosmetic treatment of a mammal to cause loss of body weight.

The use of plant sterols and stanols in functional foods is growing all the time. Their stability during normal handling, processing and storing of food is relatively good, but severe changes occur during heating. As plant sterols and stanols are fat compounds their oxidation plays an important role. It has been shown that the oxidation stability of plant sterols and stanols is much weaker at temperatures above 100 °C. At temperatures below 100 °C, the stability is weaker the longer the heating time is. However, the worst problems relate to pan frying.

There are complicated interactions between plant sterols and stanols and other ingredients (especially fat) in foods and these interactions are dependent on the processing temperature. Therefore the stability of plant sterols and stanols should always be checked when developing new functional foods. This makes the development more difficult and increases the development costs.

The present invention provides a solution to the above problem by using flavonoids together with plant sterols and stanols. The use of flavonoids alleviates the oxidation problem. Flavonoids are antioxidant and they prevent the unwanted oxidation of plant sterols and stanols during heating. This gives the possibility to develop totally new range of functional food products.

The invention also provides a food product containing a plant strerol or a stanol, preferably a plant sterol, and the flavouring composition of the invention. Examples of such food products are margarine, butter and vegetable oil.

Another embodiment of the invention is the use of the flavouring composition of the invention for preserving food. The flavouring composition is especially suitable for preserving food that is frozen after addition of the flavouring composition. The use of the flavouring composition of the invention for preserving food that is heated above 50 °C before serving is advantageous because then also the undesired WOF effect can be avoided.

An object of the invention is thus to provide a functional spice based on flavonoids. Another object of the invention is to provide a seasoning having an inherent taste of salt. A further object of the invention is to provide a substitute for table salt in the food industry, in restaurants as well as in household cooking. An object of the invention is also to provide a salt substitute for ready-made foods, bakery products, snacks, etc. A further object of the invention is to provide an easy way of adding health bringing flavonoids to the normal diet of a person.

Another object of the invention is to provide a seasoning having antioxidant properties in vitro and in vivo and being capable of inhibiting the oxidation of low density lipoproteins and of reducing thrombotic tendencies by inhibiting platelet aggregation.

The use of the flavonoid flavouring substance according to the present invention will have the dual benefit of providing a good aromatic taste to the food and of supplementing the person's normal diet with healthy flavonoids without requiring him or her to drink a lot of wine or eat a lot of onions or apples.

By allowing a reduction of the salt intake in food by 50% or more, preferably down to 25% of the normal intake of salt, the present flavonoid composition provides for the first time a realistic way of reducing the amount of salt in the diet to an acceptable level while retaining the taste of salt in the food at an accustomed level. It is an accepted fact that reducing the salt intake to about 25% of the present normal level significantly reduces the risk for fatal coronary diseases.

In addition to a reduction of the salt intake, a regular and continuous intake of flavonoids as such also has the effect of reducing the risk for coronary diseases. Thus a dual benefit is obtained by the present invention in both a reduction of salt intake and an increase in flavonoid intake. The flavonoid composition of the present invention is easy to use and is suitable for both household and industrial use.

Thus, the present invention is directed to the use of flavonoids as flavouring substances. According to the invention the flavonoid flavouring may be used in food industry, in restaurants as well as in household cooking. The preferred use comprises use as a substitute for salt in food.

The flavonoid flavouring of the present invention may be used in the food industry in ready-made foods, in bakery products, in snacks, beverages, etc. Since the flavonoids are only marginally affected by normal cooking temperatures, the flavonoids may be included into the food before cooking. If the flavonoids are to be sprinkled on the surface of foods, it may be desirable to add the flavonoids after the cooking since the flavonoid flavouring composition may be coloured dark by the heating process. In an especially preferred use of the present invention the flavonoids are sprinkled on potato chips after the deep frying procedure as a substitute for all or part of the salt normally used. In another preferred embodiment, at least a part of the salt used in baking bread is replaced by flavonoid flavouring.

The preferred flavonoids are selected from flavonoids of onion, tea and apple, and an especially preferred mixture comprises a powdered spice containing onion powder, green or black tea extract, apple powder and mustard powder with the rest being made up of an edible carrier such as di- or tricalcium phosphate and/or silicon dioxide.

The flavonoid powder preparation developed according to the invention is classified as a Functional Food or a Functional Spice and it can be used as a general flavouring substance. It is especially well suited for flavouring foods, but it may also be used to flavor beverages, snacks, etc.

The preferred embodiment according to the invention comprises a mixture of flavonoids contained in onion powder, green tea extract and apple powder together with mustard powder. Although this seasoning does not necessarily contain any table salt at all, it has a taste which resembles that of a mild aroma salt. A specific benefit of the invention is obtained when the seasoning according to the invention is used to at least partly replace salt in the cooking of food. This makes it possible to reduce the amount of salt in the food without a reduction of the salty taste, thus providing a significant health benefit.

Therapy with most kinds of diuretics causes increased urinary excretion of both potassium and magnesium and after long term treatment the skeletal muscle content of these ions is reduced. Magnesium is known activator of Na-K-ATP:ase, which provides the energy for the sodium-potassium pump. Thus, lack of magnesium may impair the pumping of sodium out from the cell and potassium into the cell.

It has been shown that the correlation between potassium in serum and potassium in muscle is dependent on the content of muscle magnesium. Further, it has been shown in hypokalemic patients that muscle potassium can not be corrected by potassium supplementation if there is a concomitant magnesium deficiency. It has also been found that muscle potassium increases after magnesium infusion but not after potassium infusion. In an embodiment of the invention, the flavouring composition is used in combination with an agent for reducing adverse effects of table salt, such as a product described in EP0377119, wherein the active agents are potassium chloride, which provides important potassium, magnesium sulphate to compensate for deficiencies in the usual diet, lysine hydrochloride releasing hydrogen ions, citric acid, glutamic acid and ascorbic acid to release hydrogen ions on one hand and, on the other, to prevent alkalosis, since potassium and magnesium salts have an alkalizing effect. A suitable agent for reducing adverse effects of table salt according to the present invention should contain potassium, magnesium and weak acids, preferably it contains:

Potassium chloride: 40-85 %, preferably 55-75 %, and more preferably 60-70 %, Magnesium sulphate: 15-45 %, preferably 20-40 %, more preferably 25-35 %, Weak acids: 0.1-5 %, preferably 0.2-3 %, more preferably 0.5-2 %.

Examples of suitable weak acids contain lysine hydrochloride, citric acid, ascorbic acid and glutamic acid. The weak acids can be used in combination or separately. The composition can further comprise potato flour, magnesium stearate or milk powder as a binding agent.

A daily use of the flavonoid seasoning in normal cooking at home, in restaurants and/or in ready-made foods will ensure that the population will get a sufficient intake of flavonoids with their normal diet. This is believed to reduce the likelihood of coronary heart diseases and to decrease the mortality from myocardial infarction. In the preparation of food at home, the flavonoid seasoning may be portioned according to each person's taste. Since flavonoids do not decompose at heating, cooking of the food does not cause a problem.

The seasoning according to the invention may be used for example:

- as such as a flavouring lacking salt;

- as a flavouring including about 25% salt;

- in olive oil to give taste for salad dressings;

- on slices of tomato and cucumber for example on top of slices of bread; - in the flavouring of all kinds of meat dishes;

- in making aroma butter or aroma margarine to be used on top of a steak;

- in making a herbal salt by adding ordinary table salt to the flavonoid seasoning;

- in making a grill salt by combining about 25% table salt with about 75% (by weight) of the flavonoid seasoning; - as a liquid or solid salt substitute in the food industry; etc. The persons skilled in the art will realize that there exist a huge number of ways in which the flavonoid seasoning can be included into the diet, and the present invention should not be considered limited to the examples listed in the present specification.

The beneficial effect of the seasoning according to the invention on health is based on the flavonoids, especially a combination of flavonoids from apple, onion and tea, which the product contains. In the preferred flavouring composition the natural protective agents are in the right proportion to each other and the product so maximizes the flavonoid-protection.

It will be obvious to persons skilled in the art that the proportions of the flavonoids may be varied according to the taste and need of the users. For instance, in a district where green tea is drunk in large amounts, the preferred seasoning may comprise less of the green tea extract and more of one or the other flavonoid ingredients. However, it has been found to be especially beneficial to mix onion powder and green tea extract in fairly equal amounts with about half that amount of apple powder.

The seasoning according to the invention may also contain other components, such as other vegetable components containing flavonoids and components having other properties, such as special flavouring properties not natural to the flavonoids in question.

The seasoning according to the invention is preferably mixed with edible carrier or filler compounds which are easily powdered and which add body to the seasoning. Such carriers are preferably inert compounds such as calcium phosphate and/or silica. The seasoning may also be produced in liquid or paste form and added to other seasonings such as mustard or soya sauce.

In many industrial applications the flavonoid composition may be used as such to be included as a flavouring and/or salt substitute into ready-made foods, bread, snacks, etc. The flavonoid composition has been found to have an antioxidant property which also is useful in the food industry.

The invention will now be illustrated with the aid of some non-limiting examples.

EXAMPLES

Example 1 Production of a flavonoid seasoning

About onion powder, green tea powder, apple powder and mustard powder were mixed with anti caking agent in different amounts. The components were thoroughly mixed to provide a homogeneous powder. The compositions of the seasoning powder were the following :

Typical dosage of seasoning is 1.0 - 1.5 % by weight of the food product.

Example 2 Sensory evaluation

The products were evaluated by panel of 6 persons accustomed to sensory evaluation of meat products. Properties asked :

1. Saltyness (no saltyness/light /normal saltyness) 2. Texture (bad/acceptable/good)

3. Flavor (bad/acceptable/good)

The evaluators marked their opinion of the product's intensity of asked property on the 150 mm line segment. The line segment was anchored from it's ends and from the middle by the terms that described the studied property. Maximum for each property was 15 points and minimum 0.

Meatballs (3 different kinds) were used as sample material.

Results:

Saltyness: The closest to "normal saltyness" was evaluated sample FIa. The closest to "no saltyness" was evaluated sample light.

Texture: Sample FIa was evaluated as the best. Sample normal was evaluated as the worst.

Flavor: Sample FIa was evaluated as the best. Sample light was evaluated as the worst. Almost same points got sample normal.

Table 1. The points given to each sample (the average)

None of the panelists considered that sample FIa tastes bitter. Thus, in addition to the achievement of perfect salty taste, the unpleasant bitter taste normally related to the flavonoids was avoided.

Example 3

Use of flavonoid composition of the invention to reduce overweight and the metabolic syndrome

The flavonoid composition of the invention is a product that has a potential to help in loosing excessive body weight and lower elevated blood glucose among its multiple health promoting effects, in particular on metabolic factors. The flavonoid composition of the invention contains flavonoids naturally present in fruits and vegetables, including among a series of polyphenols known as catechins, which consist mainly of epigallocatechin gallate (EGCG), epicatechin gallage and gallocatechin gallate.

Daily consumption of oolong tea extract containing 690 mg catechins was evaluated in a randomized controlled study lasting for 12 weeks. The use of these flavonoids reduced body fat. Not only body weight and BMI are affected, but also waist circumference, body fat mass, and subcutaneous fat area were significantly lower in the green tea extract group than in the control group. Changes in the concentrations of malondialdehyde-modified LDL were positively associated with changes in body fat mass and total fat area in the green tea extract group. In a study in rats, visceral fat deposition and the concentration of hepatic triacylglycerol were significantly lower in the tea catechin and heat-treated tea catechin groups than in the control group. The activities of fatty acid synthase and the malic enzyme in the liver cytosol were significantly lower in the two catechin groups than in the control group. In contrast, the activities of carnitine palmitoyltransferase and acyl-CoA oxidase in the liver homogenate were not significantly different among the three groups. The reduction in activities of enzymes related to hepatic fatty acid synthesis by the feeding of tea catechins or heat-treated tea catechins can thus cause reductions of hepatic triacylglycerol and possibly of visceral fat deposition. These data suggest that the ingestion of flavonoids is useful in the prevention and improvement of lifestyle-related diseases, mainly obesity, and that metabolically most harmful fat deposits (visceral fat) can be reduced.

Further, with the carbohydrate-containing meal, the flavonoids result in a highly significant increase in breath -hydrogen concentrations, which indicate appreciable carbohydrate malabsorption. A comparison of hydrogen excretion after the carbohydratecontaining meal with that after the nonabsorbable disaccharide lactulose suggested that the tea extract induced malabsorption of 25% of the carbohydrate. Thus, flavonoids can be effectively used for preventing obesity as they decrease absorption of carbohydrates, such as sugar.

In a mouse model, dietary supplementation of EGCG resulted in a dose-dependent attenuation of body fat accumulation. Food intake was not affected but faeces energy content was slightly increased by EGCG, indicating a reduced food digestibility and thus reduced long-term energy absorption. Leptin and SCDl gene expression in white fat was reduced but SCDl and UCPl expression in brown fat was not changed. In liver, gene expression of SCDl, ME, and GK was reduced and that of UCP2 increased. Acute oral administration of EGCG over 3 days had no effect on body temperature, activity, and energy expenditure, whereas respiratory quotient during night (activity phase) was decreased, supportive of a decreased lipogenesis and increased fat oxidation.

Taking the clue from folk remedy of antidiabetic property of tea, a number of Japanese investigators have demonstrated the antidiabetic efficacy of green tea. Also, in-vitro studies suggest that extracts of black, green, and mulberry teas could interfere with carbohydrate and triacylglycerol absorption via their ability to inhibit α-amylase, α-glucosidase, sodium-glucose transporters, and pancreatic lipase. In healthy volunteers with the carbohydrate-containing meal, a tea extract resulted in a highly significant increase in breath-hydrogen concentrations, which indicated appreciable carbohydrate malabsorption.

A comparison of hydrogen excretion after the carbohydrate-containing meal with that after the nonabsorbable disaccharide lactulose suggested that the tea extract induced malabsorption of 25% of the carbohydrate. The tea extract did not cause triacylglycerol malabsorption or any significant increase in symptoms.

The results thus far indicate that there is a dose response: with higher doses of flavonoids the beneficial health effects are stronger, but the effects are seen already at relatively low doses. For instance, when the amount and duration of tea consumption were simultaneously included in the statistical model, the duration of tea consumption no longer played a significant role in the hypertension risk, whereas the risk of newly diagnosed hypertension for those who drank 120 to 599 mL/d was reduced by 81% and the risk for those who drank 600 mL/d or more was reduced by 87% as compared with non-habitual tea drinkers. Therefore, it can be assumed that some accumulation of polyphenols takes place during the long-term use, but that their ingestion has relatively strong acute effects. This is typical for antioxidants in general. A continuous use of such products as cathecins is recommended.

In addition, it has been shown that composition of the invention is the first flavonoid product with proven effect against the oxidation of human DNA and human LDL -cholesterol. Oxidative stress is one of the main mechanisms through which metabolic abnormalities will cause tissue damage.

Based on the available information, it seems that the daily dose of the flavonoid composition of the invention being about 25-50mg per day will be sufficient in order to provide a sufficient daily dose of flavonoids, that will significantly counterbalance multiple perturbations of metabolic abnormalities, such as obesity, glucose intolerance, dyslipidaemia and insulin resistance.

Example 4

Effect of flavonoids on oxidation of human DNA in vivo

Background

DNA oxidation is mutagenic and a major contributor to human cancer (Beckman & Ames, I Biol Chem 272: 19633-6,9971) Therefore, factors, which protect DNA from oxidation, may decrease the risk of cancer. Experimental design

Human volunteers of both sexes (n=2) were given capsules containing flavonoids (2 capsules / day) for 2 weeks. Blood samples were taken two times: before start (1^st time point) and at the end of the test period (2^nd time point). DNA was isolated in whole blood samples and, as an indicator of oxidative DNA damage, the amount of 8-oxo-deoxyguanosine was determined by HPLC as described (Shigenagaetal., Methods Enzymol 234: 16-33, 1994).

Results of the (pilot) study showed that using flavonoids clearly decreased the oxidation of human DNA. Therefore the composition of the invention has a proven effect against the oxidation of human DNA and human LDL —cholesterol and it can be used to prevent atherosclerosis and / or cancer in humans.

Example 5

In this example a few different compositions of the flavouring compositions according to the invention are shown. The composition of the invention is here named as Flavomare and it may contain also a mixture named Antisalt. The details of the Antisalt powder are given below.

Al. Flavomare original

Composition:

Green Tea powder 34.00 %

Apple powder 30.00 %

Onion powder 18.00 %

Potato fibre 18.00 %

100.00 %

Composition of Antisalt powder:

Potassium chloride 54.50 %

Magnesium sulphate x 7 H2O 23.50 % Microcrystalline cellulose 9.40 %

Lysine hydrochloride 1.01 %

Citric acid 0.50 % Glutaminic acid 0.02 %

Ascorbic acid 0.02 %

Magnesium stearate 0.65 %

With KCL and Mg-salts strengthened, Antisalt Flavomare A2. Antisalt Flavomare, strong

Composition: Antisalt powder Green Tea powder Apple powder Onion powder The dosage is 1.0 - 1.5 %.

B. Flavomare Industrial Flavomare Industrial contains mustard ground for avoiding/reducing the

"bitterness", in cases bitterness is to be avoided.

Composition 1 :

Green Tea powder 34.00 %

Apple powder 30.00 % Onion powder 18.00 %

Mustard ground 16.00 %

Silicon Dioxide, (E 551)* 2.00 %

100.00 %

*Can also be replaced e.g. with tetra calcium pyrophosphate. The dosage is 1.0 - 1.5 %

Composition 2: Composition 3 :

Antisalt powder Antisalt powder

Green tea powde Green tea powderr Apple powder Apple powder

Onion powder Onion powder

Mustard ground Mustard ground

Silicon Dioxide, Salt, (NaCI)

C. Flavomare RM 80

Flavomare RM 80 is discoloured, ("white"), and can be used in ready meals, (e.g. sweet juices), and in products, where viscosity and turbidity are not important.

Composition, normal onion profile Composition, low onion profile

The dosage is 1.0 -1.5 %.

D. Flavomare B

Flavomare B has very little onion to avoid the strong onion flavour, ("Low onion profile"). This suits well for bakery products.

The dosage without potato fibre is 0.5 %, with potato fibre 0.8 %.

E. Flavomare JB

This Flavomare is in liquid form and is suitable for all foodstuff especially those where the viscosity and turbidity are important factors (beverage, ready meals, confectionery e.g.). It can be used in general in dairy products and where the spices must be injected with brine, (cook hams, bacons, etc). This Flavomare can be made according to the flavour profile wished by changing the amount of onion.

Normal onion profile:

T Base 60 (Green Tea)* 45.00 %

Apple concentrated 45.00 %

Onion concentrated 10.00 %

100.00 % *(T Base 6O = T Base 80, 70 %, mixed with hand warm water, 30 %)

The dosage is 0.10 - 0.15 %.

Low onion profile: T Base 60 (Green Tea) 45.00 % Apple concentrated 51.00 % Onion concentrated 4.00 % The dosage is 0.10 - 0.15 %

F. Flavomare JP, Instant powder

This Flavomare is in "instand powder" form and is suitable for all foodstuff especially those where the viscosity and turbidity are important factors (beverage, ready meals, confectionery e.g.). It can be used in general in dairy products and where the spices must be injected with brine, (cook hams, bacons, etc).

Normal onion profile: Maltodextrin 90.00 %

T Base 60 (Green Tea)* 4.50 %

Apple concentrated 4.50 %

Onion concentrated 1.00 %

100.00 % (T Base 6O = T Base 80, 70 %, mixed with hand warm water, 30 %)

The dosage is 1.0 - 1.5 %.

Low onion profile:

Maltodextrin 90.00 % T Base 60 (Green Tea) 4.50 %

Apple concentrated 5.10 %

Onion concentrated 0.40 % The dosage is 1.0 - 1.5 %.

The usual dosage of Flavomare is from 0.1 % - 1.5 %. The % - numbers are calculated from the weight of the ready Flavomare products. If Flavomare is used as a powder, the dosage is higher, from 0.5 % - 1.5 %. The liquids are needed in much smaller amounts, only from 0.10 - 1.50 %, because liquids are stronger, more concentrated, in the number of synergistic active flavonoids compared to powders. When Flavomare powder is used without anti caking agents, e.g. potato fibre, the dosage can be reduced, < 0.8 %. In products, where hygroscopic problems can be waited, it is recommended to use non-hygroscopic apple powder.

Sometimes apple powder can be mixed with some carrier, (available in the market), to reduce more the hygroscopic characteristic of the apple powders.

Composition :

T Base 80 (Green Tea) 5.00 % Onion powder 33.40 %

Apple powder with carrier 61.60 %

100.00 % The dosage is 0.1 - 0.3 %

Claims

1. Flavouring composition containing flavonoids of onion, tea, and/or apple, characterized in that the composition contains flavor of mustard seeds, preferably powder and/or extract of mustard.

2. The flavouring composition according to claim 1, characterized in that it contains a mixture of at least three flavonoids, wherein said flavonoids are selected from flavonoids contained in onion, tea, and/or apple.

3. The flavouring composition according to claim 2, characterized in that contains powder and/or extract of onion, tea and apple.

4. The flavouring composition according any of the preceding claims, characterized in that it further contains an edible carrier.

5. The flavouring composition according any of the preceding claims, characterized in that it contains (parts per weight = ppw) a. 25 - 45 ppw, preferably 30 - 40 ppw onion powder or extract, b. 20 - 40 ppw, preferably 25 - 35 ppw tea powder or extract, c. 10 -25 ppw, preferably 15 -20 ppw apple powder or extract, d. 10 -25 ppw, preferably 15 -20 ppw mustard powder or extract, e. 0 - 5 ppw, preferably 1 - 3 ppw anti-caking agent, and f. 0 - 500 ppw edible carrier.

6. The flavouring composition according to claim 4 or 5, characterized in that the edible carrier contains sodium chloride (NaCI), potassium chloride (KCI), calcium chloride (CaCI₂), magnesium chloride (MgCI₂) and/or mixtures thereof.

7. The flavouring composition according any of the preceding claims, characterized in that it contains an edible carrier up to 80 %, preferably up to 50 % and more preferably up to 30 % by weight of the total composition.

8. Process for the preparation of a flavouring composition, characterized in that powder or extract of onion, tea, apple and mustard are mixed, optionally with an edible carrier, to provide a flavouring composition, wherein the components of said composition include flavonoids which provide the taste of salt and make said composition useful as a substitute for table salt in foods.

9. The use of the flavour of mustard seeds, preferably mustard powder or extract, for preventing the bitter taste of flavonoids.

10. The use according to claim 9, wherein the flavonoids are contained in a medicament, a nutrient, a drink, a food or a food additive.

11. The use according to claim 9 or 10, wherein the bitter taste is caused by flavonoids of onion, tea and apple.

12. The use according to any of the claims 9 to 11 , wherein mustard powder is used for preventing the bitter taste of an edible product containing onion powder, tea powder and apple powder.

13. The use according claim 12, wherein the bitter taste of the edible product is at least partly caused by potassium and/or magnesium.

14. A method for preventing the bitter taste of a medicament, a nutrient, a drink, a food or a food additive, wherein the bitter taste is caused by flavonoids, characterized in that the method comprises adding of mustard powder to said food or food additive.

15. The use of the composition according to any of the claims 1 to 7 as a medicament.

16. The use of a flavoring composition according to any of the claims 1 to 7 in the manufacture of a medicament, a nutrient, a drink, a food additive or a food product for the treatment of cardiovascular diseases, hypertension

(high blood pressure), high cholesterol, arteriosclerosis, obesity, dental calculus, caries, diarrhea, flu, influenza, DNA oxidation, diabetes, arthritis (reducing collagen infection and inflammation), cancer or asthma, or for regulating sirtuin activity.

17. A food product containing the flavouring composition according to any of the claims 1 to 7, characterized in that it further comprises a strerol or a stanol, preferably a plant sterol.

18. Food product according to claim 17, which is margarine, butter, oil or a mixture of thereof.

19. The use of the composition according to any of the claims 1 to 7 for preserving food, wherein the food is optionally heated above 50 ⁰C before serving.

20. The use according to claim 19, wherein the food is frozen after addition of the flavouring composition.

21. The use of a flavoring composition according to any of the claims 1 to 7 for the cosmetic treatment of a mammal to cause loss of body weight.

22.A mixture containing the flavouring composition according to any of the claims 1 to 7 and a suitable agent for reducing adverse effects of table salt, wherein said agent contains potassium, magnesium and weak acids.

23. The mixture according to claim 22, wherein the agent for reducing adverse effects of table salt contains: a. Potassium chloride: 40-85 %, preferably 55-75 %, and more preferably 60-70 %, b. Magnesium sulphate: 15-45 %, preferably 20-40 %, more preferably 25-35 %, and c. Weak acids: 0.1-5 %, preferably 0.2-3 %, more preferably 0.5-2 %.

24. The mixture according to claim 22 or 23, wherein the weak acid(s) is/(are) selected from the group comprising lysine hydrochloride, citric acid, ascorbic acid and glutamic acid.