EP2822404A1 - Dietary supplement - Google Patents

Dietary supplement

Info

Publication number
EP2822404A1
EP2822404A1 EP13757696.3A EP13757696A EP2822404A1 EP 2822404 A1 EP2822404 A1 EP 2822404A1 EP 13757696 A EP13757696 A EP 13757696A EP 2822404 A1 EP2822404 A1 EP 2822404A1
Authority
EP
European Patent Office
Prior art keywords
dietary supplement
roots
honey
fructose
greenbrier
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Withdrawn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
EP13757696.3A
Other languages
German (de)
French (fr)
Other versions
EP2822404A4 (en
Inventor
Leonids Cudeckis
Nineja CUDECKA
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.)
METFARM, SIA
Original Assignee
Nikafarm Sia
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 Nikafarm Sia filed Critical Nikafarm Sia
Publication of EP2822404A1 publication Critical patent/EP2822404A1/en
Publication of EP2822404A4 publication Critical patent/EP2822404A4/en
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • 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
    • A61P25/30—Drugs for disorders of the nervous system for treating abuse or dependence
    • A61P25/32—Alcohol-abuse
    • 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 innovation refers to food industry, particularly to dietary supplements and non-alcoholic tonic beverages.
  • a specific role of the dietary supplement lies in lowering of concentration of various, including alcohol intoxication, specifically lowering of blood alcohol content.
  • compositions of dietary supplements which include citrus juices, mineral water with honey and lemon, fresh fruit and vegetables, which mitigate the toxic action of ethanol and of products of its oxidation [1-6].
  • Application of such compositions conduces to release of insulin into the body and accelerates decomposition of alcohol.
  • compositions of dietary supplements which include sugar and amino acids [7]. This composition mitigates the effect of consumed alcohol on the body.
  • compositions of dietary supplements which include ascorbic acids, glucose and essential oils [8]. This composition mitigates the effect of consumed alcohol on the body.
  • compositions of dietary supplements which include fructose and plant extracts [9]. This composition mitigates the effect of consumed alcohol on the body.
  • the closest known dietary supplement composition contains extracts of medicinal plants, fruit juices, honey, fructose and molasses [10].
  • the objective of the innovation refers to the development of such dietary supplement, which would improve well-being after alcohol consumption, lower noticeably and sig ificantly the blood alcohol content.
  • a dietary supplement in a liquid form which contains components in the following proportion, mass units: garden angelica with root 0,2-0,3;
  • the dietary supplement is derived as follows. First, the process includes derivation of extracts of medicinal plants from garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark. Every plant is crushed individually, sieved through a sieve with a mesh size of 5-7 mm, followed by weighing an appropriate quantity. All herbal components are mixed together. Biologically active substances are derived from the plants by processing them with water. The proportion of the plants to water is 1 :10, taking into consideration the work British Herbal Pharmacopoeia, P.DR for Herbal Medicine 2nd edition, Martindale, 35th edition.
  • the quantity of purified or distilled water for derivation of extracts is calculated by talcing account of the seepage coefficient 3.5. It is necessary to heat the calculated quantity of purified or distilled water to the temperature 90-95 °C and pour it in the herbal blend, mix it up, close the container, leave it for 4 hours to brew. After cooling of the mixture, it must be filtered and pressed. Preservatives and fructose are dissolved in the herbal extract, adding honey, chicory inulin, concentrated lemon juice and apple juice and the remaining quantity of water. The entire blend is mixed up well to get a homogeneous mass.
  • the derived dietary supplement is used as a beverage. This is a light brown liquid with some settings, with honey - pepper fragrance and sweet-and- sour taste.
  • the dietary supplement contains extracts of medicinal plants: garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark, fructose, honey, chicory inulin, lemon juice and apple juice in the following component proportion, mass units: garden angelica with root 0,2-0,3;
  • Honey contains mineral substances and micro elements, glucose, sucrose, dextrine, ferments, organic acids, vitamins C, B ls B 2 , B 6 , nicotine acid, folic acid.
  • the pharmacological action of honey is determined by its components: sugar - as the source of energy; vitamins and mineral substances - as activators of biochemical processes in the body.
  • Honey and fructose contribute to the insulin release in the body and expedite destruction of alcohol.
  • Garden angelica (Latin: Angelica archangelica L) contains essential oils, furanocoumarins, organic acids. The plant exhibits spasmolytic, diuretic, diaphoretic and tonic properties,
  • Ginger contains essential oils, phenols, resinous substances, amino acids, starch. The plant exhibits spasmolytic, antiseptic, antiemetic, choleretic and diaphoretic properties.
  • Great burdock (Latin: Arcticum Lappa) contains polysaccharide inulin, essential oils, tarmin, glycosides, triterpenes, phytosterols, flavonoids.
  • the plant exhibits diuretic, choleretic, diaphoretic and antiseptic properties. Expedites metabolism in the body.
  • Nutmeg seeds contains plenty of essential oils, starch, pectins, sterols. The plant exhibits spasmolytic, carminative and tonic properties. Removes the alcohol odour in the mouth.
  • Rosemary (Latin: Rosmarinus) contains flavonoids, phenol compounds, terpens. The plant exhibits antiseptic, spasmolytic, diuretic, choleretic and antidepressant properties.
  • Greenbrier contains saponins, phytosterols, flavonoids, starch, mineral substances. The plant exhibits anti-inflammatory, antitoxic, hepatoprotective and ant oxidative properties.
  • Paprika fruit (Latin: Capsicum ann uni) contains essential oils, alkaloids, carotinoids, flavonoids. The plant exhibits properties reducing alcohol cravings. Contributes to the improvement of appetite and stimulates digestion.
  • Cinnamon bark (Latin: Cinn momum zey!anicum) contains essential oils, tarmin, mannite, resinous substances, calcium oxalate. The plant exhibits properties mitigating gastrointestinal disorders.
  • Chicory inulin is a natural polysaccharide, which is synthesised by the plant, and which is fomied in the chicory root.
  • Inulin is used in food industry as a prebiotics (it stimulates the growth of benevolent bacteria in the gut), Inulin is a dietary fibre, ft slows down the glucose absorption, thereby lowering blood sugar.
  • Inulin expedites the body cleansing from toxicants and undigesied food; it exhibits antitoxic and gastrointestinal tract protective properties. Inulin prevents or mitigates effect of toxicants, when they reach the stomach.
  • Lemon and apple juice contains organic acids, mineral substances, microelements, pectins. Juice is added to the composition to improve taste,
  • Dissolved Nipagin (Methyl p-hydroxybenzoate, E218) is used in the composition of the herbal extract as a preserving agent.
  • chicory inulin 2,1 chicory inulin 2,1 ;
  • the dietary supplement is derived as follows. First, the process includes derivation of extracts of medicinal plants from garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark. Every plant is crushed individually, sieved throiigh a sieve with a mesh size of 5-7 mm, followed by weighing an appropriate quantity. Ail herbal components are mixed together. Biologically active substances are derived from the plants by processing them with water.
  • the proportion of the plants to water is 1 : 10, taking into consideration the work British Herbal Pharmacopoeia, PDR for Herbal Medicine 2nd edition, Martind le, 35th edition,
  • the quantity of purified or distilled water for derivation of extracts is calculated by taking account of the seepage coefficient 3.5. it is necessary to heat the calculated quantity of purified or distilled water to the temperature 90-95 °C and pour it in the herbal blend, mix it up, close the container, leave it for 4 hours to brew. After cooling of the mixture, it must be filtered and pressed, Preservatives and fructose are dissolved in the herbal extract, adding honey, chicory inulin, concentrated lemon juice and apple juice and the remaining quantit of water.
  • the dietary supplement is derived as follows. First, the process includes derivation of extracts of medicinal plants from garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark. Every plant is crushed individually, sieved through a sieve with a mesh size of 5-7 mm, followed by weighing an appropriate quantity. All herbal components are mixed together, Biologically active substances are derived from the plants by processing them with water. The proportion of the plants to water is 1 : 10. taking into consideration the work British Herbal Pharmacopoeia, PDR for Herbal Medicine 2nd edition, Martindale, 35th edition. The quantity of purified or distilled water for derivation of extracts is calculated by taking account of the seepage coefficient 3.5.
  • the derived dietary supplement noticeably and significantly lowers blood alcohol content, eliminates symptoms of alcoholic intoxication and improves well- being after alcohol consumption.
  • the action of the dietary supplement has been tested at the State Narcology Centre, As evidenced by the studies, blood alcohol content significantly reduces (up to 35%) already in 30-45 minutes after consumption of the dietary supplement. This indicates that the dietary supplement significantly reduces blood alcohol content, sobers up and releases from hangover.
  • Application of the dietary supplement improves the well-being, lowers the alcohol cravings, and prevents the development of the feeling of heaviness and nausea.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Addiction (AREA)
  • Botany (AREA)
  • Neurosurgery (AREA)
  • Veterinary Medicine (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Organic Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • General Chemical & Material Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Medicinal Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Neurology (AREA)
  • Biomedical Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Psychiatry (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The innovation refers to food industry, particularly to dietary supplements and non-alcoholic tonic beverages. Subject matter of this invention is to work out a formulation of dietary supplement which improves the self-feeling after taking alcoholic drinks, substantially and significantly decreases alcohol concentration in blood. The liquid-form dietary supplement is obtained. Dietary supplement contains extracts of medicinal plants: garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon barkextracts, fructose, honey, chicory inulin, lemon juice concentrate and apple juice.

Description

The innovation refers to food industry, particularly to dietary supplements and non-alcoholic tonic beverages.
A specific role of the dietary supplement lies in lowering of concentration of various, including alcohol intoxication, specifically lowering of blood alcohol content.
It has been established that the intense destruction of carbohydrates in a body stimulates also the destruction of alcohol. Application of honey in dietary supplements conduces to intensive release of insulin into the body, which along with the glucose metabolism - end products burns also the products of alcohol metabolism.
There are known compositions of dietary supplements, which include citrus juices, mineral water with honey and lemon, fresh fruit and vegetables, which mitigate the toxic action of ethanol and of products of its oxidation [1-6]. Application of such compositions conduces to release of insulin into the body and accelerates decomposition of alcohol.
There are known compositions of dietary supplements, which include sugar and amino acids [7]. This composition mitigates the effect of consumed alcohol on the body.
There are known compositions of dietary supplements, which include ascorbic acids, glucose and essential oils [8]. This composition mitigates the effect of consumed alcohol on the body.
There are known compositions of dietary supplements, which include fructose and plant extracts [9]. This composition mitigates the effect of consumed alcohol on the body.
The closest known dietary supplement composition contains extracts of medicinal plants, fruit juices, honey, fructose and molasses [10].
All known dietary supplement compositions, which mitigate effect of alcohol on bodies, do not ensure quick and efficient lowering of blood alcohol content .
The objective of the innovation refers to the development of such dietary supplement, which would improve well-being after alcohol consumption, lower noticeably and sig ificantly the blood alcohol content.
The objective is achieved in that way that there has been developed a dietary supplement in a liquid form, which contains components in the following proportion, mass units: garden angelica with root 0,2-0,3;
ginger 0 2-0 1 - great burdock roots 0,4-0,5;
nutmeg seeds 0,2-0,3;
rosemary leaves 0,40-0,44;
greenbrier roots 0,2-0,3;
paprika fruit 0,06-0,08;
cinnamon bark 0,30-0,32;
fructose 8,0-8,5;
honey 7,1-7,5;
chicory inulin 2,1-2,3;
lemon juice concentrate 1,07-1,13;
apple juice concentrate 6,8-7,3;
preservative 0,09-0,11; water 69,9-73,9.
The dietary supplement is derived as follows. First, the process includes derivation of extracts of medicinal plants from garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark. Every plant is crushed individually, sieved through a sieve with a mesh size of 5-7 mm, followed by weighing an appropriate quantity. All herbal components are mixed together. Biologically active substances are derived from the plants by processing them with water. The proportion of the plants to water is 1 :10, taking into consideration the work British Herbal Pharmacopoeia, P.DR for Herbal Medicine 2nd edition, Martindale, 35th edition. The quantity of purified or distilled water for derivation of extracts is calculated by talcing account of the seepage coefficient 3.5. It is necessary to heat the calculated quantity of purified or distilled water to the temperature 90-95 °C and pour it in the herbal blend, mix it up, close the container, leave it for 4 hours to brew. After cooling of the mixture, it must be filtered and pressed. Preservatives and fructose are dissolved in the herbal extract, adding honey, chicory inulin, concentrated lemon juice and apple juice and the remaining quantity of water. The entire blend is mixed up well to get a homogeneous mass. The derived dietary supplement is used as a beverage. This is a light brown liquid with some settings, with honey - pepper fragrance and sweet-and- sour taste.
The dietary supplement contains extracts of medicinal plants: garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark, fructose, honey, chicory inulin, lemon juice and apple juice in the following component proportion, mass units: garden angelica with root 0,2-0,3;
ginger 0,2-0,3;
great burdock roots 0,4-0,5;
nutmeg seeds 0,2-0,3;
rosemary leaves 0,40-0,44;
greenbrier roots 0,2-0,3;
paprika fruit 0,06-0,08:
cinnamon bark 0,30-0,32;
fructose 8,0-8,5;
honey 7,1-7,5;
chicory inulin 2,1-2,3;
lemon juice concentrate 1,07-1,13;
apple juice concentrate 6,8-7,3;
preservative 0,09-0,11 ;
water 69,9-73,9.
Honey contains mineral substances and micro elements, glucose, sucrose, dextrine, ferments, organic acids, vitamins C, Bls B2, B6, nicotine acid, folic acid. The pharmacological action of honey is determined by its components: sugar - as the source of energy; vitamins and mineral substances - as activators of biochemical processes in the body. Honey and fructose contribute to the insulin release in the body and expedite destruction of alcohol. Garden angelica (Latin: Angelica archangelica L) contains essential oils, furanocoumarins, organic acids. The plant exhibits spasmolytic, diuretic, diaphoretic and tonic properties,
Ginger (Latin: Zingiber) contains essential oils, phenols, resinous substances, amino acids, starch. The plant exhibits spasmolytic, antiseptic, antiemetic, choleretic and diaphoretic properties.
Great burdock (Latin: Arcticum Lappa) contains polysaccharide inulin, essential oils, tarmin, glycosides, triterpenes, phytosterols, flavonoids. The plant exhibits diuretic, choleretic, diaphoretic and antiseptic properties. Expedites metabolism in the body.
Nutmeg seeds (Latin; Semen Myristicae) contains plenty of essential oils, starch, pectins, sterols. The plant exhibits spasmolytic, carminative and tonic properties. Removes the alcohol odour in the mouth.
Rosemary (Latin: Rosmarinus) contains flavonoids, phenol compounds, terpens. The plant exhibits antiseptic, spasmolytic, diuretic, choleretic and antidepressant properties.
Greenbrier (Latin: Smilax L) contains saponins, phytosterols, flavonoids, starch, mineral substances. The plant exhibits anti-inflammatory, antitoxic, hepatoprotective and ant oxidative properties.
Paprika fruit (Latin: Capsicum ann uni) contains essential oils, alkaloids, carotinoids, flavonoids. The plant exhibits properties reducing alcohol cravings. Contributes to the improvement of appetite and stimulates digestion.
Cinnamon bark (Latin: Cinn momum zey!anicum) contains essential oils, tarmin, mannite, resinous substances, calcium oxalate. The plant exhibits properties mitigating gastrointestinal disorders.
Chicory inulin is a natural polysaccharide, which is synthesised by the plant, and which is fomied in the chicory root. Inulin is used in food industry as a prebiotics (it stimulates the growth of benevolent bacteria in the gut), Inulin is a dietary fibre, ft slows down the glucose absorption, thereby lowering blood sugar. Inulin expedites the body cleansing from toxicants and undigesied food; it exhibits antitoxic and gastrointestinal tract protective properties. Inulin prevents or mitigates effect of toxicants, when they reach the stomach.
Lemon and apple juice contains organic acids, mineral substances, microelements, pectins. Juice is added to the composition to improve taste,
Dissolved Nipagin (Methyl p-hydroxybenzoate, E218) is used in the composition of the herbal extract as a preserving agent.
Examples of derivation of the dietary supplement.
1. Example.
The following component proportion, mass units are used to derive the dietary supplement: garden angelica with root 0,2;
ginger 0,2;
great burdock roots 0,4;
nutmeg seeds 0,2;
rosemary leaves 0,40;
greenbrier roots 0,2;
paprika fruit 0,06:
cinnamon bark 0,30; fructose 8,0;
hone 7,1;
chicory inulin 2,1 ;
lemon j nice concentrate 1,07;
apple juice concentrate 6,8;
preservative 0,09;
water 69,9.
The dietary supplement is derived as follows. First, the process includes derivation of extracts of medicinal plants from garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark. Every plant is crushed individually, sieved throiigh a sieve with a mesh size of 5-7 mm, followed by weighing an appropriate quantity. Ail herbal components are mixed together. Biologically active substances are derived from the plants by processing them with water. The proportion of the plants to water is 1 : 10, taking into consideration the work British Herbal Pharmacopoeia, PDR for Herbal Medicine 2nd edition, Martind le, 35th edition, The quantity of purified or distilled water for derivation of extracts is calculated by taking account of the seepage coefficient 3.5. it is necessary to heat the calculated quantity of purified or distilled water to the temperature 90-95 °C and pour it in the herbal blend, mix it up, close the container, leave it for 4 hours to brew. After cooling of the mixture, it must be filtered and pressed, Preservatives and fructose are dissolved in the herbal extract, adding honey, chicory inulin, concentrated lemon juice and apple juice and the remaining quantit of water.
2. Example.
The following component proportion, mass units are used to derive the dietary supplement: garden angelica with root 0,3;
ginger 0,3:
great burdock roots 0,5:
nutmeg seeds 0,3;
rosemary leaves 0,44;
greenbrier roots 0,3;
paprika fruit 0,08;
cinnamon bark 0,32;
fructose 8,5;
honey 7,5;
chicory inulin
lemon juice concentrate 1 ,13;
apple juice concentrate 7,3;
preservative 0,1 1;
water 73,9.
The dietary supplement is derived as follows. First, the process includes derivation of extracts of medicinal plants from garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark. Every plant is crushed individually, sieved through a sieve with a mesh size of 5-7 mm, followed by weighing an appropriate quantity. All herbal components are mixed together, Biologically active substances are derived from the plants by processing them with water. The proportion of the plants to water is 1 : 10. taking into consideration the work British Herbal Pharmacopoeia, PDR for Herbal Medicine 2nd edition, Martindale, 35th edition. The quantity of purified or distilled water for derivation of extracts is calculated by taking account of the seepage coefficient 3.5. It is necessary to heat the calculated quantity of purified or distilled water to the temperature 90-95 °C and pour it in the herbal blend, mix it up, close the container, leave it for 4 hours to brew. After cooling of the mixture, it must be filtered and pressed. Preservatives and fructose are dissolved in the herbal, extract, adding honey, chicory inulin, concentrated lemon juice and apple juice and the remaining quantity of water.
The derived dietary supplement noticeably and significantly lowers blood alcohol content, eliminates symptoms of alcoholic intoxication and improves well- being after alcohol consumption. The action of the dietary supplement has been tested at the State Narcology Centre, As evidenced by the studies, blood alcohol content significantly reduces (up to 35%) already in 30-45 minutes after consumption of the dietary supplement. This indicates that the dietary supplement significantly reduces blood alcohol content, sobers up and releases from hangover. Application of the dietary supplement improves the well-being, lowers the alcohol cravings, and prevents the development of the feeling of heaviness and nausea.
References:
1. Patent RU 2113243, CI, A61 21/00, 1998
2. Patent RU 2141773, CI, A23L1/30, A61K35/78, 1999
3. Patent RU 2141776, CI, A23L1/30, A61K35/78, 1999
4. Patent RU 2095077, C 1 , A61 K35/78, 1997
5. Patent RU2058090, C 1 , A23L2/00, 1996
6. Patent RU 2435452, CI , A23L1/30, 2006
7. Application WO 8904165, Al, A61K31/195, 1989
8. Application DE 2321 1 13, Al , A61K27/14, 1974
9. Application US 005324516, A, A61 K35/78, 1 94
10. Patent LV 12879, B, A23L2/02, 2002

Claims

Claims
1. Dietary supplement, characterized in that it contains extracts of medicinal plants: garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark, fructose, honey, chicory inulin, lemon juice and apple juice in the following component proportion, mass units: garden angelica with root 0,2-0,3;
ginger 0,2-0,3;
great burdock roots 0,4-0,5;
nutmeg seeds 0,2-0,3;
rosemary leaves 0,40-0,44;
greenbrier roots 0,2-0,3;
paprika fruit 0,06-0,08;
cinnamon bark 0,30-0,32;
fructose 8,0-8,5;
honey 7,1-7,5;
chicory inulin 2,1-2,3;
lemon ju ce concentrate 1,07-1,13;
apple juice concentrate 6,8-7,3;
preservative 0,09-0,11;
water 69,9-73,9.
EP13757696.3A 2012-03-09 2013-03-06 Dietary supplement Withdrawn EP2822404A4 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
LVP-12-38A LV14537B (en) 2012-03-09 2012-03-09 Food supplement
PCT/LV2013/000005 WO2013133683A1 (en) 2012-03-09 2013-03-06 Dietary supplement

Publications (2)

Publication Number Publication Date
EP2822404A1 true EP2822404A1 (en) 2015-01-14
EP2822404A4 EP2822404A4 (en) 2015-12-30

Family

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Family Applications (1)

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EP13757696.3A Withdrawn EP2822404A4 (en) 2012-03-09 2013-03-06 Dietary supplement

Country Status (4)

Country Link
EP (1) EP2822404A4 (en)
LV (1) LV14537B (en)
RU (1) RU2599826C2 (en)
WO (1) WO2013133683A1 (en)

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CN105661529A (en) * 2016-03-01 2016-06-15 陈键 Oral liquid capable of relieving alcoholism, and preparation method of oral liquid

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103609804B (en) * 2013-12-19 2014-09-24 青岛大学 Tea for dispelling effect of alcohol
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