Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/06—Treating tea before extraction; Preparations produced thereby
  • A23F3/14—Tea preparations, e.g. using additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
  • A23F3/18—Extraction of water soluble tea constituents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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  • A61K31/00—Medicinal preparations containing organic active ingredients
  • A61K31/33—Heterocyclic compounds
  • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
  • A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
  • A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. methantheline 
• • A—HUMAN NECESSITIES
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  • A61K31/33—Heterocyclic compounds
  • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
  • A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
  • A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. methantheline 
  • A61K31/353—3,4-Dihydrobenzopyrans, e.g. chroman, catechin
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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  • A61K31/33—Heterocyclic compounds
  • A61K31/395—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins
  • A61K31/495—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins having six-membered rings with two or more nitrogen atoms as the only ring heteroatoms, e.g. piperazine or tetrazines
  • A61K31/505—Pyrimidines; Hydrogenated pyrimidines, e.g. trimethoprim
  • A61K31/519—Pyrimidines; Hydrogenated pyrimidines, e.g. trimethoprim ortho- or peri-condensed with heterocyclic rings
  • A61K31/52—Purines, e.g. adenine
  • A61K31/522—Purines, e.g. adenine having oxo groups directly attached to the heterocyclic ring, e.g. hypoxanthine, guanine, acyclovir
• • 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)
  • A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
  • A61K36/537—Salvia (sage)
• • A—HUMAN NECESSITIES
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  • A61K36/18—Magnoliophyta (angiosperms)
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  • A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
• • A—HUMAN NECESSITIES
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  • A61K36/18—Magnoliophyta (angiosperms)
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  • A61K36/74—Rubiaceae (Madder family)
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• • A—HUMAN NECESSITIES
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  • A61K36/18—Magnoliophyta (angiosperms)
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• • A—HUMAN NECESSITIES
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  • A61K36/18—Magnoliophyta (angiosperms)
  • A61K36/185—Magnoliopsida (dicotyledons)
  • A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
• • A—HUMAN NECESSITIES
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• • A—HUMAN NECESSITIES
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• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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• • 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
  • A61P25/26—Psychostimulants, e.g. nicotine, cocaine
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F2200/00—Special features
• • 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
• • 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
  • A23V2200/00—Function of food ingredients
• • 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
  • A23V2200/00—Function of food ingredients
  • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
  • A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/20—Natural extracts
  • A23V2250/21—Plant extracts
  • A23V2250/2108—Caffeine, coffee extract
• • 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
  • A23V2250/00—Food ingredients
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  • A23V2250/21—Plant extracts
  • A23V2250/2126—Guarana
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/20—Natural extracts
  • A23V2250/21—Plant extracts
  • A23V2250/214—Tea
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K2300/00—Mixtures or combinations of active ingredients, wherein at least one active ingredient is fully defined in groups A61K31/00 - A61K41/00

Definitions

• the at least one essential oil(s) comprise a first essential oil and a second essential oil.
• the first essential oil is derived from the same or different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.
• a flavanone is selected from a group comprising a eriodictyol, a hesperetin, a narigenin, or any combination thereof.
• An isoflavone is selected from a group comprising a genistein, a daidzein orany combination thereof.
• An anthocyanidin is selected from a group comprising a cyanidin, a delphinidin, a malvidin, a pelargonidin, an aurantinidin, a capensinidin, an europinidin, a hirsutidin, a peonidin, a petunidin, a pulchellidin, a rosinidin and or combination thereof.
• a phenolic acid is selected from a group comprising a rosmarinic acid, a vanillic acid, a caffeic acid, a gallic acid, a protocatechuic acid, a salicyclic acid, a ferulic acid, a sinapic acid, a chlorogenic acids, a coumaric acid or any combination thereof.
• a curcuminoid is selected from a group comprising a bisdemethoxycurcumin, a demethoxycurcumin, a curcumin, or any combination thereof.
• a lignan is selected from a group comprising a lariciresinol, a pinoresino, a matairesinol, a syrigaresinol, a sesamin, a sesaminol, and any combination thereof.
• a stilbene is selected from a group comprising a resveratrol, a pterostilbene, and any combination thereof.
• a phenolic terpene is selected from a group comprising a carnosic acid, a rosmanol, a carnosol, orany combination thereof.
• the composition comprises sage (Salvia officinalis and/or Salvia lavandulifolia).
• he essential oil may be selected from the group consisting of Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Satureia, Schinus, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus or any combinations thereof.
• the Camellia species may be in an amount of about 100 mg to about 4.0 g, about 300 mg to about 2.0 g, about 500 mg to about 1.0g, or about 700 mg to about 900 mg.
• the Salvia species may be in an amount of about 100 mg to about 500 mg, about 50 mg to about 700 mg, about 200 mg to about 300 mg, or about 400mg to about 500mg.
• the caffeine may be in an amount greater than zero, but less than 10 mg, less than 20 mg, less than 30 mg, less than 40 mg, less than 50 mg, less than 60 mg, less than 75 mg, less than 100 mg, or less than 150 mg.
• the composition is in a drinkable liquid form, a concentrate form, a dry form, or a semi-dry form.
• the composition is a gum, gel, tablet, capsule, granule, cubic, or dry powder.
• the composition is a beverage selected from the group of non-carbonated beverage, carbonated beverage, juice beverage, fruit juice, coffee beverage, tea beverage, milk beverage, diary beverage, plant protein drink, plant-based beverage, sport drink, energy drink.
• the composition has a Brix value of about 1° to about 25°, or about 5° to about 20°, or about 7° to about 15°.
• the composition has a total content of polyphenol from about 0.002 wt% to about 2 wt%, or from about 0.05 wt% to about 1 wt%, or from about 0.1 wt% to about 0.5%. In some embodiments, the composition has a dosage of total polyphenol from 15 mg to about 300 mg, or from about 30 mg to about 200 mg, or from about 45 mg to about 150 mg for one serving.
• the weight ratio of the total polyphenol to the total essential oil(s) is from about 1:10 to about 100:1, or from about 1:9 to about 90:1, or from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, or from about 1:4 to about 40:1, or from about 1:3 to about 30:1, or from about 1:2 to about 20:1.
• the weight ratio of total caffeine to the total plant extract composition is from 1:300 to 1:1, or from about 1:275 to about 1:2, or from about 1:250 to about 1:3, or from about 1:225 to about 1:4, or from about 1:200 to about 1:5, or about 1:200 to about 1:20, or from about 1:175 to about 1:6, or from about 1:150 to about 1:7, or from about 1:125 to about 1:8, or from about 1:100 to about 1:9, or from about 1:50 to about 1:10, or about or any range in between.
• the second polyphenol is from a natural resource, wherein the natural resource is a plant selected from the group of coffee, tea, yerba mate, guayusa, yaupon, guarana, cocoa, kola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soy, or any combination thereof.
• the product of sage is a sage extract.
• a beverage is disclosed comprising a first polyphenol and at least one essential oil(s), wherein the beverage has a weight ratio of the total polyphenol to the total essential oil(s) from about 1:1 to about 100:1.
• the first polyphenol is derived from grape seed.
• the composition comprises a first polyphenol and at least one essential oil(s), wherein a ratio of the total polyphenol to the total essential oil(s) is from about 1:10 to about 100:1.
• the administration of the composition to the human causes one or more effects on the human: improving cognitive function; improving mood; improving sleep functions, improving alertness; improving contentedness; improving calmness; improving tranquility; improving mental capability; improving memory accuracy; improving speed of memory; improving relaxation; improving/sustaining attention; improving accuracy of attention; improving stroop effect, improving speed of attention; reducing stress; reducing tension; reducing mental fatigue; reducing anxiety; reducing inertia; reducing headache; promoting maintenance of normal sleep, reducing sleep onset latency, improving sleep quality, alleviating of the subjective feeling of jet leg, or any combinations thereof.
• the administration of the composition to the human causes one more effects related to improved mood, including improved happiness, improved friendliness, increased sociability, improved carefree feeling, increased relaxation, increased euphoria and/or increased ceremoniity.
• the composition takes effect after a time period following the administration, wherein the time period is about 5 minutes, or about 15 minutes, or about 30 minutes, or about 60 minutes, or about 90 minutes, or about 120 minutes or about 150 minutes, or about 200 minutes, or about 250 minutes, or about 300 minutes.
• the composition administered to the human comprises 15 mg, or at least 50 mg, or at least 75 mg, at least 100 mg, or at least 150 mg, or at least 200 mg, or at least 250 mg or at least 300 mg of total polyphenol.
• the composition administered to the human comprises at least 3.0 mg, at least 50 mg, at least 100 mg, or at least 150 mg of total essential oil(s).
• “weight percent,” “wt%,” “percent by weight,” “% by weight,” and variations thereof refer to the concentration of a substance as the weight of that substance divided by the total weight of the composition and multiplied by 100. It is understood that, as used here, “percent,” “%,” and the like are intended to be synonymous with “weight percent,” “wt%,” etc.
• One “ ⁇ L” equals to one micron liter (10 -6 liter).
• the units “g/100g,” “g/100mL,” or “g/L” are units of concentration or content of a component in a composition.
• One “mg/L” equals to one ppm (part per million).
• Da refers to Dalton, which is the unit for molecular weight; One Da equals to one g/mol.
• the unit of temperature used herein is degree Celsius (°C).
• composition containing “a compound” includes having two or more compounds that are either the same or different from each other.
• the term “or” is generally employed in its sense including “and/or” unless the content clearly dictates otherwise.
• “and/or” refers to and encompasses any and all possible combinations of one or more of the associated listed items, as well as the lack of combinations when interpreted in the alternative (“or”).
• any ranges of values set forth in this specification contemplate all values within the range and are to be construed as support for claims reciting any sub-ranges having endpoints which are real number values within the specified range in question.
• the express inclusion of an ingredient allows for its express exclusion thereby allowing a composition to be substantially free of that expressly stated ingredient.
• the term “comprise,” “comprises,” and “comprising” as used herein, specify the presence of the stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof.
• the transitional phrase “consisting essentially of” means that the scope of a claim is to be interpreted to encompass the specified materials or steps recited in the claim and those that do not materially affect the basic and novel characteristic(s) of the claimed disclosure.
• the term “consisting essentially of” when used in a claim of this disclosure is not intended to be interpreted to be equivalent to “comprising.”
• the terms “increase,” “increasing,” “increased,” “enhance,” “enhanced,” “enhancing,” and “enhancement” (and grammatical variations thereof) describe an elevation of at least about 1%, 5%, 10%, 15%, 25%, 50%, 75%, 100%, 150%, 200%, 300%, 400%, 500% or more as compared to a control.
• the terms “reduce,” “reduced,” “reducing,” “reduction,” “diminish,” and “decrease” describe, for example, a decrease of at least about 1%, 5%, 10%, 15%, 20%, 25%, 35%, 50%, 75%, 80%, 85%, 90%, 95%, 97%, 98%, 99%, or 100% as compared to a control.
• the reduction can result in no or essentially no (i.e., an insignificant amount, e.g., less than about 10% or even 5% or even 1%) detectable activity or amount.
• Sustained attention refers to the state in which attention must be maintained over a period of time.
• the term “alertness” refers to the mental state of paying close and continuous attention, being watchful and prompt, or being quick to perceive and/or act. It is being vigilantly attentive, mentally responsive and perceptive, and quick.
• the term “mental fatigue” refers to a state of awareness describing a range of afflictions, associated with mental weakness. Such mental fatigue can manifest itself either as somnolence (decreased wakefulness) or as a general decrease of attention (not necessarily sleepiness). It may also be described as a decreased level of consciousness.
• the term “relaxation” refers to the act of mentally relaxing or the state of being mentally relaxed.
• the term “headache” refers to a persistent or lasting pain or discomfort in the head region.
• sports performance refers to an endurance sport, sustained high-intensity sport or team sports all requiring physical performance.
• “coffee berry” refers to the fruit of the coffee tree (Coffea species) in which exocarp and outer mesocarp (i.e., the pulp) surround the inner mesocarp (i.e. the mucilage) and endocarp (i.e., the hull), which in turn surround the seeds (i.e., the beans).
• plant extractive is a substance made by extracting components from a matric (e.g., a raw material of the plants) by using a solvent (e.g., ethanol, oil, or water).
• aqueous extractive means an extract produced by using water, or a mixture of water and polar solvents completely dissolved in water (e.g., an aqueous ethanol solution/a mixture of water and ethanol).
• aqueous extractives/aqueous extracts may be solid or liquid depending on the water content.
• the term “tea infusion” means a tea liquid beverage brewed using water.
• “Concentrated tea infusion” means to concentrate a tea infusion by partially removing the water.
• a concentrated tea infusion may contain from about 20% to about 70% extractive and about 80% to about 30% water. In some embodiments, a concentrated tea infusion may contain about 30% of the extractive and about 70% water.
• EGCG animalallacatechin gallate as used herein encompasses the catechin concentrated for use in examples 2 and 3, and throughout this application. EGCG has a strong antioxidant capacity and potential to reduce stress and inflammation.
• EGCG is a polyphenol, and is found particularly in Camellia species.
• the term “nutrient” refers to a compound or mixture of compounds that is/are ingested and provides an alimentary benefit to the person ingesting the compound or mixture of compounds.
• the term nutrient as used herein specifically includes a compound or mixture of compounds that provide energy via metabolism of the compound or mixture of compounds (e.g., polysaccharides), interacts with the nervous system and/or immune system to modulate, and preferably stimulate, the nervous system and/or immune system (e g., caffeine), or provides a protective function (e.g., polyphenols as antioxidant).
• polyphenol refers to a diverse group of compounds produced by a plant, wherein the compounds include a phenol ring to which at least one OH group, and more typically at least two OH groups are covalently attached.
• Polyphenol used herein encompasses subclasses: flavonoids, phenolic acids, lignans, curcuminoids, phenolic terpene, and stilbenes.
• flavonoids as used herein refers a class of secondary plant metabolites that have a general 15-carbon skeleton structure which comprises two phenyl rings and a heterocyclic ring.
• Non-limiting examples of plant species sources for polyphenols within the context of this disclosure are as follows: Camellia sinensis, Camellia assamica, Coffea arabica, Coffea canephora, Coffea eugenioides, Ilex paraguariensis, Ilex latifolia, Ilex vomitoria, Ilex guayusa, Ilex kudingcha, Paullinia cupana, Theobroma cacao, Hypericum perforatum, Beta vulgaris, Glycine max, Ginkgo biloba, Matricaria chamomilla, Moringa oleifera, Magnolia officinalis, Withania somnifera, Aspalathus linearis, Euterpe oleracea, Crocus sativus, Polygonum multiflorum, Polygonum cuspidatum, Ribes spp., Rosa spp., Sophora japonica, Citrus spp., Fragaria spp., Juglans spp
• Non-limiting examples of plant genus (genera) sources for the essential oil(s) described within the context of this disclosure are as follows: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Satureia, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus.
• Non-limiting examples of plant species sources for the essential oil(s) described within the context of this disclosure are as follows: Rosa spp., Sophora japonica, Citrus spp., Fragaria spp., Juniperus spp., Murraya spp., Sambucus spp., Syzygium aromaticum, Angelica sinensis, Angelica acutiloba, Angelica archangelica, Helichrysum arenarium, Helichrysum italicum, Hibiscus sabdariffa, Chamomilla recutita, Chamaemelum nobile, Cymbopogon citratus, Geranium spp., Matricaria chamomilla, Jasminum sambac, Jasminum flexile, Jasminum mesnyi, Jasminum angustifolium, Lavandula spp., Melissa officinalis, Valeriana officinalis, Agave amica, Anthemis nobilis, Amo
• Non-limiting examples of plant genus (genera) sources for the naturally occurring caffeine (non-added) described within the context of this disclosure are as follows: Camellia, Coffea, Theobroma, Ilex, Cola.
• Non-limiting examples of plant species sources for the naturally occurring caffeine (non-added) described within the context of this disclosure are as follows: Camellia species is selected from varieties of Camellia sinensis, for examples C. sinensis var. sinensis and C. sinensis var. assamica.
• Coffea species is selected from a group comprising Coffea arabica, C. canephora (esp. C. canephora var. robusta), C. eugenioides and combinations thereof.
• Leaves of a plant are mechanically harvested and dried in a hot air drier (continuous process drier; indirect fired heating).
• Plant extracts may be produced or manufactured using various solvents and technologies including, but not limited to ethanol, butane, methane, carbon dioxide, ice, water, steam.
• Any compounds or ingredients according to the present disclosure may be extracted from plants bred to express desired profiles for purity.
• Any compounds or ingredients according to the present disclosure may be purified using supercritical fluid (“SFC”) extraction and similar technologies.
• SFC supercritical fluid
• the process of crystallization involves placing the compound of interest in a liquid and then cooling or adding participants to the solution which would lower the solubility of the compound of interest so that it forms crystals.
• the amount of the composition that needs to be administered in order to achieve the beneficial effects according to the present disclosure may be adjusted in dependence of the particular subject who wishes to enjoy the beneficial effects described herein.
• one serving of the composition may be consumed in the morning, and one serving in the afternoon, the evening or before going to bed.
• One serving may be taken at breakfast and one serving is administered at dinner or after dinner, before going to bed.
• One serving of the composition of the present disclosure may be a part of or forms the breakfast of a human subject.
• the preferred weight, weight percentage or weight percent of dry matter of any component or ingredient of the composition may be determined on the basis of indications of an amount of said component or ingredient per serving size, and/or daily serving, and vice versa, on the basis of the indications in this disclosure.
• FIG.1 shows an example of task assignment used for the evaluation of acute effects of example beverages on cognitive function and alertness in healthy adults function according to Example 1.
• FIG.2A shows comparative results of fatigue by Profile of Mood Scale (POMS) measurement for various example beverages according to study 1 of Example 1.
• FIG.2B shows comparative results of tension by POMS measurement for various example beverages according to study 1 of Example 1.
• FIG.2C shows comparative results of Bond-Lader calmness measurement for various example beverages according to study 1 of Example 1.
• FIG.2D shows comparative results of Stroop reaction time measurement for various example beverages according to study 1 of Example 1.
• FIG.2E shows comparative results of 2-back reaction time measurement for various example beverages according to study 1 of Example 1.
• FIG.3A shows comparative results of fatigue by Profile of Mood Scale (POMS) measurement for various example beverages according to study 2 of Example 1.
• FIG.3B shows comparative results of Bond-Lader alert measurement for various example beverages according to study 2 of Example 1.
• FIG.3C shows comparative results of Bond-Lader content measurement for various example beverages according to study 2 of Example 1.
• FIG.3D shows comparative results of 2-back reaction time measurement for various example beverages according to study 2 of Example 1.
• FIG.4A shows comparative results working memory accuracy measurement for various example beverages according to study 3 of Example 1.
• FIG.4B shows comparative results of 2-back reaction time measurement for various example beverages according to study 3 of Example 1.
• FIG.4C shows comparative results of Stroop reaction time measurement for various example beverages according to study 3 of Example 1.
• the present disclosure relates to an edible composition
• an edible composition comprising: a first polyphenol; and at least one essential oil(s), wherein a ratio of the total polyphenol to the total essential oil(s) is from about 1:10 to about 100:1.
• the polyphenol and the at least one essential oil(s) are derived from a natural resource as such fruit or vegetables.
• the present composition is free or substantially free from caffeine.
• the present disclosure is based, at least in part, on the surprising findings that administration of edible compositions or beverages having both a polyphenol and at least one essential oil(s)with a weight ratio of the polyphenol to the at least one essential oil(s)from about 1:10 to about 100:1 are effective in improving one or more of the following conditions or functions: improving cognitive function; reducing mental fatigue, improving alertness, reducing stress, improving tranquility, improving alertness, improving mental capability, improving memory capability, improving memory accuracy, improving mood, improving relaxation, reducing headache, improving/sustaining attention, improving sports performance, improving sleep functions, promoting maintenance of normal sleep, reducing sleep onset latency, improving sleep quality, alleviating of the subjective feeling of jet leg, or.
• the present composition comprises a polyphenol or a functional analogue, derivative, metabolites, or variation thereof; and at least one essential oil(s)or a functional analogue, derivative, metabolites, or variation thereof.
• consumption of caffeine is generally known to have positive health effects on human such as performance improvement, fatigue reduction, and decreased irritability, over consumption of caffeine may induce caffeine intoxication (caffeinism).
• a balanced dosage of a combination of polyphenol and at least one essential oil(s) have synergistic effect in improving the positive health benefits associated with cognitive function and/or alertness and/or mood, in the absence or with significantly lower dosage of caffeine.
• the polyphenols disclosed herein comprise a flavonoid, a phenolic acid, a curcuminoid, a lignan, a stilbene, a phenolic terpene, a glycoside, a glucuronide, a depside or any combination thereof.
• a flavonoid comprises a flavanol, a flavone, a flavonol, a flavanone, an isoflavone, an anthocyanidin, a gallate, a glycoside, a polymer thereof or any combination thereof.
• a flavanol comprises a catechin, an epicatechin, a catechin gallate, an epicatechin gallate, a gallocatechin, an epigallocatechin, a gallocatechin gallate, an epigallocatechin gallate, a proanthocyanidin or any combinations thereof.
• a flavone comprises comprising a luteolin, an apigenin, a tangeritin, a chrysin, or any combination thereof.
• a flavonol comprises a quercetin, a kaempferol, a myricetin, a rutin, and any combination thereof.
• a flavanone comprises a eriodictyol, a hesperetin, a narigenin, or any combination thereof.
• An isoflavone comprises a genistein, a daidzein orany combination thereof.
• a phenolic acid comprises a rosmarinic acid, a vanillic acid, a caffeic acid, a gallic acid, a protocatechuic acid, a salicyclic acid, a ferulic acid, a sinapic acid, a chlorogenic acids, a coumaric acid or any combination thereof.
• chlorogenic acids are present in an amount of between about 20 mg to about 200 mg, or any range in between, or less than about 20 mg, or greater than about 200 mg.
• a curcuminoid comprises a bisdemethoxycurcumin, a demethoxycurcumin, a curcumin, or any combination thereof.
• a lignan comprises a lariciresinol, a pinoresino, a matairesinol, a syrigaresinol, a sesamin, a sesaminol, and any combination thereof.
• a stilbene is selected from a group comprising a resveratrol, a pterostilbene, and any combination thereof.
• a terpene is selected from a group comprising a carnosic acid, a rosmanol, a carnosol, or/any combination thereof.
• the present composition has a weight ratio of the total polyphenol to the total essential oil(s) from about 1:10 to about 100:1, or from about 1:9 to about 90:1, or from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, or from about 1:4 to about 40:1, or from about 1:3 to about 30:1, or from about 1:2 to about 20:1.
• the weight ratio of the total polyphenol to the total essential oil(s) is at most about 100:1, or about most about 90:1, or at most about 80:1, or at most about 70:1, or at most about 60:1, or at most about 50:1, or at most about 40:1, or at most about 30:1, or at most about 20:1, or at most 10:1.
• the present composition has a total content of essential oil(s) from about 0.001 wt% to about 1 wt%, or from about 0.0005 wt% to about 0.9 wt%, or from about 0.001 wt% to about 0.8 wt%, or from about 0.005 wt% to about 0.7 wt%, or from about 0.01 wt% to about 0.6 wt%, or from about 0.05 wt% to about 0.5 wt%, or from about 0.05 wt% to about 0.25 wt%, or from about 0.05 wt% to about 0.1 wt%.
• the first polyphenol and the least one essential oil(s) are derived from the same plant species, while in other embodiments the first polyphenol and the at least one essential oils(s) are derived from different plants species.
• the at least one essential oil(s) comprise a first essential oil and a second essential oil.
• the first essential oil is derived from the same or different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.
• the at least one essential oil(s) are derived from plants from the following plant genera: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Satureia, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus.
• the at least one essential oil(s) are derived from plants from the following plant species: Rosa spp., Sophora japonica, Citrus spp., Fragaria spp., Juniperus spp., Murraya spp., Sambucus spp., Syzygium aromaticum, Angelica sinensis, Angelica acutiloba, Angelica archangelica, Helichrysum arenarium, Helichrysum italicum, Hibiscus sabdariffa, Chamomilla recutita, Chamaemelum nobile, Cymbopogon citratus, Geranium spp., Matricaria chamomilla, Jasminum sambac, Jasminum flexile, Jasminum mesnyi, Jasminum angustifolium, Lavandula spp., Melissa officinalis, Valeriana officinalis, Agave amica, Anthemis nobilis, Amo
• the present composition has a total content of polyphenol of at least about 0.002 wt%, at least about 0.005 wt%, at least about 0.01 wt%, at least about 0.02 wt%, at least about 0.03 wt%, at least about 0.04 wt%, at least about 0.05 wt%, at least about 0.06 wt%, at least about 0.07 wt%, at least about 0.08 wt%, at least about 0.09 wt%, at least about 0.1 wt%, at least about 0.2 wt%, at least about 0.3 wt%, at least about 0.4 wt%, at least about 0.5 wt%, at least about 0.6 wt%, at least about 0.7 wt%, at least about 0.8 wt%, at least about 0.9 wt%, at least about 1 wt%, at least about 1.1 wt%, at least about 1.2 wt%, at least about 1.3 w
• the present composition has a total content of polyphenol of at most about 2 wt%, at most about 1.5 wt%, at most about 1 wt%, at most about 0.5 wt%, at most about 0.1 wt%, at most about 0.05 wt%, at most about 0.01 wt%, at most about 0.005 wt%, at most about 0.002 wt%.
• the present composition has a dosage of polyphenol from about 15 mg to about 300 mg, or from about 20 mg to about 250 mg, or from about 30 mg to about 200 mg, from about 40 mg to about 150 mg, from about 50 mg to about 100 mg, or from about 60 mg to about 80 mg for one serving.
• the present composition has a dosage of polyphenol of at least about 15 mg, at least about 25 mg, at least about 30 mg, at least about 40 mg, at least about 50 mg, at least about 60 mg, at least about 70 mg, at least about 80 mg, at least about 90 mg, at least about 100 mg, at least about 120 mg, at least about 140 mg, at least about 160 mg, at least about 180 mg, at least about 200 mg, at least about 220 mg, at least about 240 mg, at least about 260 mg, at least about 280 mg, or at least about 300 mg for one serving.
• the present composition has a dosage of polyphenol of at most about 300 mg, at most about 250 mg, at most about 200 mg, at most about 150 mg, at most about 100 mg, at most about 80 mg, at most about 60 mg, at most about, or at most 30 mg for one serving, or at most about 15 mg.
• the polyphenol may be derived from a single source of plant or multiple sources of plants.
• the present composition includes a first polyphenol derived from a first plant.
• the present composition further includes a second polyphenol derived from a second plant, wherein the second plant is different from the first plant.
• the second polyphenol may be the same or different from the first polyphenol is chemical identity.
• the first or second polyphenols can be derived from plants from the following plant species: Camellia sinensis, Camellia assamica, Coffea arabica, Coffea canephora, Coffea eugenioides, Ilex paraguariensis, Ilex latifolia, Ilex vomitoria, Ilex guayusa, Ilex kudingcha, Paullinia cupana, Theobroma cacao, Hypericum perforatum, Beta vulgaris, Glycine max, Ginkgo biloba, Matricaria chamomilla, Moringa oleifera, Magnolia officinalis, Withania somnifera, Aspalathus linearis, Euterpe oleracea, Crocus sativus, Polygonum multiflorum, Polygonum cuspidatum, Ribes spp., Rosa spp., Sophora japonica, Citrus spp., Fragaria spp., Juglan
• the present composition has a weight ratio of the total polyphenol to the total essential oil(s) from about 1:10 to about 100:1, or from about 1:9 to about 90:1, or from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, or from about 1:4 to about 40:1, or from about 1:3 to about 30:1, or from about 1:2 to about 20:1.
• NHPSs include stevia and steviol glycosides, such as rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U,
• a steviol glycoside blend comprises at least about 5% steviol glycoside by weight, such as, for example, at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95% or at least about 97%.
• exemplary NHPSs include monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I.
• monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulcin, phyllodulci
• the present composition is free or substantially free from a carbohydrate sweetener.
• suitable sweeteners include siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, mogrosides, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside and cyclocarioside I, sugar alcohols such as erythritol, sucralose, potassium acesulfame, acesulfame acid and salts thereof
• the sweetener is a caloric sweetener or mixture of caloric sweeteners.
• the caloric sweetener is selected from sucrose, fructose, glucose, high fructose com/starch syrup, a beet sugar, a cane sugar, and combinations thereof.
• the present composition is free or substantially free from a caloric sweetener.
• the sweetener is a rare sugar selected from allulose, gulose, kojibiose, sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D- tagatose, L-glucose, L-fucose, L-arabinose, turanose and combinations thereof.
• the amount of sweetener in the present composition depends on the identity of the sweetener and the desired level of sweetness. In preferred embodiments, the sweetener is present in a sweetening amount, i.e. a concentration that is detectably sweet.
• the sweetener or sweeteners provides the present composition with a sucrose equivalence of about 1 wt%, such as, for example, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14% or any range between these values.
• the present composition has a SE from about 2% to about 14%, such as, for example, from about 2% to about 10%, from about 2% to about 5%, from about 5% to about 15%, from about 5% to about 10% or from about 10% to about 15%.
• the amount of sucrose, and thus another measure of sweetness, in a reference solution may be described in degrees Brix (°Bx).
• One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by weight (% w/w) (strictly speaking, by mass).
• the composition has a Brix value of about 1° to about 25°, or about 5° to about 20°, or about 7° to about 15°.
• the composition can be at least about 1 °Bx, about 2 °Bx, about 3 °Bx, about 4 °Bx, about 5 °Bx, about 6 °Bx, about 7 °Bx, about 8 °Bx, about 9 °Bx, about 10 °Bx, about 11 °Bx, about 12 °Bx, about 13 °Bx, about 14 °Bx, about 15 °Bx, about 16 °Bx, about 17 °Bx, about 18 °Bx, about 19 °Bx, about 20 °Bx, about 21 °Bx, about 22 °Bx, about 23 °Bx, about 24 °Bx, about 25°Bx, or any range between these values.
• the present composition may optionally include a functional ingredient.
• exemplary functional ingredients include, but are not limited to, electrolytes, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, terpenes or derivatives thereof, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols and combinations thereof.
• the functional ingredient is at least one antioxidant.
• antioxidant refers to any substance which inhibits, suppresses, or reduces oxidative damage to cells and biomolecules.
• antioxidants examples include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenolics (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, nonflavonoid phenolics, isothiocyanates, and combinations thereof.
• bioflavonoids bioflavonoids
• flavonols flavones
• phenols polyphenols
• esters of phenols esters of polyphenols
• nonflavonoid phenolics isothiocyanates
• the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, oc-carotene, b- carotene, lycopene, lutein, zeanthin, crypoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, tumeric, thyme, olive oil, lipoic acid, glutathinone, gutamine, oxalic acid, tocopherol -derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coen
• VINOSEED cocoa extract, hops extract, mangosteen extract, mangosteen hull extract, cranberry extract, pomegranate extract, pomegranate hull extract, pomegranate seed extract, hawthorn berry extract, pomella pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, wolfberry (gogi) extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, black currant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof.
• the antioxidant is a synthetic antioxidant such as butylated hydroxytolune or butylated hydroxyanisole, for example.
• suitable antioxidants for embodiments of this disclosure include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains, or cereal grains. It is noted that the polyphenol, phenolic acid, or chlorogenic acid contained in the present compositions can also serve as antioxidants.
• suitable polyphenols for embodiments of this disclosure, as mentioned supra, can include catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, other similar materials, and combinations thereof.
• the present composition includes antioxidant comprising a catechin such as, for example, epigallocatechin gallate (EGCG).
• EGCG epigallocatechin gallate
• Dietary fiber In certain embodiments, the functional ingredient is at least one dietary fiber. Numerous polymeric carbohydrates having significantly different structures in both composition and linkages fall within the definition of dietary fiber.
• Such compounds are well known to those skilled in the art, non-limiting examples of which include non- starch polysaccharides, lignin, cellulose, methylcellulose, the hemicelluloses, b- glucans, pectins, gums, mucilage, waxes, inulins, oligosaccharides, fructooligosaccharides, cyclodextrins, chitins, and combinations thereof.
• dietary fiber generally is derived from plant sources, indigestible animal products such as chitins are also classified as dietary fiber.
• Chitin is a polysaccharide composed of units of acetylglucosamine joined by ⁇ (1-4) linkages, similar to the linkages of cellulose.
• the functional ingredient is at least one fatty acid.
• fatty acid refers to any straight chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long chain fatty acids, medium chain fatty acids, short chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids.
• long chain polyunsaturated fatty acid refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail.
• omega-3 fatty acid refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the terminal methyl end of its carbon chain.
• the omega-3 fatty acid may comprise a long chain omega-3 fatty acid.
• omega-3 fatty acid any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the terminal methyl end of its carbon chain.
• suitable omega-3 fatty acids for use in embodiments of the present disclosure can be derived from algae, fish, animals, plants, or combinations thereof, for example.
• suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid and combinations thereof.
• suitable omega- 3 fatty acids can be provided in fish oils, (e.g., menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oils or combinations thereof.
• suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acid oils such as Microalgae DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), Bonito oil and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), Marine Oil, from tuna or salmon (from Arista Wilton, CT), OmegaSource 2000, Marine Oil, from menhaden and Marine Oil, from cod (from OmegaSource, RTP, NC).
• Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma- linolenic acid, dihommo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid and combinations thereof.
• Suitable esterified fatty acids for embodiments of the present disclosure include, but are not limited to, monoacylgycerols containing omega-3 and/or omega-6 fatty acids, diacylgycerols containing omega-3 and/or omega-6 fatty acids, or triacylgycerols containing omega-3 and/or omega-6 fatty acids and combinations thereof.
• the functional ingredient is at least one vitamin.
• suitable vitamins include, vitamin A, vitamin D, vitamin E, vitamin K, vitamin Bl, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B 12, and vitamin C.
• Suitable vitamins include, vitamin A, vitamin D, vitamin E, vitamin K, vitamin Bl, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B 12, and vitamin C.
• Various other compounds have been classified as vitamins by some authorities. These compounds may be termed pseudo-vitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamic acid, dimethylglycine, taestrile, amygdaline, flavanoids, para-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine.
• the term vitamin includes pseudo-vitamins.
• the vitamin is a fat- soluble vitamin chosen from vitamin A, D, E, K and combinations thereof.
• the vitamin is a water-soluble vitamin chosen from vitamin Bl, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C and combinations thereof.
• the functional ingredient is at least one mineral.
• Minerals in accordance with the teachings of this disclosure, comprise inorganic chemical elements required by living organisms. Minerals are comprised of a broad range of compositions (e.g., elements, simple salts, and complex silicates) and also vary broadly in crystalline structure.
• Minerals may naturally occur in foods and beverages, may be added as a supplement, or may be consumed or administered separately from foods or beverages.
• Minerals may be categorized as either bulk minerals, which are required in relatively large amounts, or trace minerals, which are required in relatively small amounts. Bulk minerals generally are required in amounts greater than or equal to about 100 mg per day and trace minerals are those that are required in amounts less than about 100 mg per day.
• the mineral is chosen from bulk minerals, trace minerals or combinations thereof.
• Non-limiting examples of bulk minerals include calcium, chlorine, magnesium, phosphorous, potassium, sodium, and sulfur.
• Non- limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine.
• the mineral is a trace mineral, believed to be necessary for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.
• the minerals embodied herein may be in any form known to those of ordinary skill in the art.
• the minerals may be in their ionic form, having either a positive or negative charge.
• the minerals may be in their molecular form.
• the functional ingredient is at least one preservative.
• the preservative is chosen from antimicrobials, antioxidants, antienzymatics or combinations thereof.
• antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone.
• the preservative is a sulfite.
• Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium hydrogen sulfite.
• the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate.
• the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid.
• the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid.
• the preservative is a nitrate and/or a nitrite.
• Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.
• the at least one preservative is a bacteriocin, such as, for example, nisin.
• the preservative is ethanol.
• the preservative is ozone.
• Non-limiting examples of anti-enzymatis suitable for use as preservatives in particular embodiments of the disclosure include ascorbic acid, citric acid, and metal chelating agents such as ethylenediaminetetraacetic acid (EDTA).
• the present composition is free or substantially free from a preservative.
• the functional ingredient is chosen from at least one probiotic, prebiotic and combination thereof.
• Non-limiting examples of foodstuffs comprising probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foodstuffs containing a microbial element that beneficially affects the host animal by improving the intestinal microbalance.
• Prebiotics include, without limitation, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins and combinations thereof.
• the prebiotic is chosen from dietary fibers, including, without limitation, polysaccharides and oligosaccharides.
• Non-limiting examples of oligosaccharides that are categorized as prebiotics in accordance with particular embodiments of this disclosure include fructooligosaccharides, inulins, isomalto-oligosaccharides, lactilol, lactosucrose, lactulose, pyrodextrins, soy oligosaccharides, transgalacto-oligosaccharides, and xylo-oligosaccharides.
• the prebiotic is an amino acid. Although a number of known prebiotics break down to provide carbohydrates for probiotics, some probiotics also require amino acids for nourishment.
• the amino acid may be in an amount of about 5 mg/g to about 50 mg/g, about 10 mg/g to about 100 mg/g, or about 13.7 mg/g to about 23.8 mg/g.
• the present composition is free or substantially free from probiotics.
• the dietary fats embodied herein desirably comprise poly-unsaturated fatty acids, non-limiting examples of which include triacylglycerols.
• the weight management agent is an herbal extract. Extracts from numerous types of plants have been identified as possessing appetite suppressant properties. Non-limiting examples of plants whose extracts have appetite suppressant properties include plants of the genus Hoodia, Trichocaulon , Caralluma , Stapelia , Orbea, Asclepias, and Camelia.
• weight management agent is a pharmaceutical drug.
• Non limiting examples include phentenime, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, floxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.
• Herbal Extracts The herbal extracts may be prepared from any type of plant material or plant biomass.
• the herbal extract is derived from a plant of the genus Caralluma , non-limiting examples of which include caratuberside A, caratuberside B, bouceroside I, bouceroside II, bouceroside III, bouceroside IV, bouceroside V, bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX, and bouceroside X.
• the at least one herbal extract is derived from a plant of the genus Trichocaulon. Trichocaulon plants are succulents that generally are native to southern Africa, similar to Hoodia, and include the species T piliferum and T officinale.
• the herbal extract is derived from a plant of the genus Stapelia or Orbea.
• the compounds exhibiting appetite suppressant activity are saponins, such as pregnane glycosides, which include stavarosides A, B, C, D, E, F, G, H, I, J, and K.
• the herbal extract is derived from a plant of the genus Asclepias.
• the extracts comprise steroidal compounds, such as pregnane glycosides and pregnane aglycone, having appetite suppressant effects.
• the weight management agent is an exogenous hormone having a weight management effect.
• hormones include CCK, peptide YY, ghrelin, bombesin and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP- 1, amylin, somastatin, and leptin.
• GRP gastrin-releasing peptide
• enterostatin enterostatin
• apolipoprotein A-IV gLP-1
• GLP- 1 amylin
• somastatin a leptin.
• the functional ingredient is at least one osteoporosis management agent.
• the osteoporosis management agent is at least one calcium source.
• the calcium source is any compound containing calcium, including salt complexes, solubilized species, and other forms of calcium.
• Non-limiting examples of calcium sources include amino acid chelated calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, solubilized species thereof, and combinations thereof.
• the osteoporosis management agent is a magnesium source.
• the magnesium source is any compound containing magnesium, including salt complexes, solubilized species, and other forms of magnesium.
• Non- limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluceptate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, solubilized species thereof, and mixtures thereof.
• the magnesium source comprises an amino acid chelated or amino acid formulation chelated magnesium.
• the osteoporosis agent is chosen from vitamins D, C, K, their precursors and/or beta-carotene and combinations thereof. Numerous plants and plant extracts also have been identified as being effective in the prevention and treatment of osteoporosis.
• Non-limiting examples of suitable plants and plant extracts as osteoporosis management agents include species of the genus Taraxacum and Amelanchier, as disclosed in U.S. Patent Publication No. 2005/0106215, and species of the genus Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, rioya, Mentha, Ocimum, thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum, as disclosed in U.S. Pat. App.
• phytoestrogens examples include, but are not limited to, isoflavones, stilbenes, lignans, resorcyclic acid lactones, coumestans, coumestrol, equol, and combinations thereof.
• Sources of suitable phytoestrogens include, but are not limited to, whole grains, cereals, fibers, fruits, vegetables, black cohosh, agave root, black currant, black haw, chasteberries, cramp bark, dong quai root, devil's club root, false unicorn root, ginseng root, groundsel herb, licorice, liferoot herb, motherwort herb, peony root, raspberry leaves, rose family plants, sage leaves, sarsaparilla root, saw palmetto berried, wild yam root, yarrow blossoms, legumes, soybeans, soy products (e.g., miso, soy flour, soymilk, soy nuts, soy protein isolate, tempen, or tofu) chick peas, nuts, lentils, seeds, clover, red clover, dandelion leaves, dandelion roots, fenugreek seeds, green tea, hops, red wine, flaxseed, garlic, onions, linseed, bo
• the functional ingredient is at least one long chain primary aliphatic saturated alcohol.
• Long-chain primary aliphatic saturated alcohols are a diverse group of organic compounds. The term alcohol refers to the fact these compounds feature a hydroxyl group (-OH) bound to a carbon atom.
• Non-limiting examples of particular long-chain primary aliphatic saturated alcohols for use in particular embodiments of the disclosure include the 8 carbon atom 1-octanol, the 9 carbon 1-nonanol, the 10 carbon atom 1-decanol, the 12 carbon atom 1-dodecanol, the 14 carbon atom 1-tetradecanol, the 16 carbon atom 1-hexadecanol, the 18 carbon atom 1-octadecanol, the 20 carbon atom 1-eicosanol, the 22 carbon 1-docosanol, the 24 carbon 1-tetracosanol, the 26 carbon 1-hexacosanol, the 27 carbon 1-heptacosanol, the 28 carbon 1-octanosol, the 29 carbon 1-nonacosanol, the 30 carbon 1-triacontanol, the 32 carbon 1- dotriacontanol, and the 34 carbon 1-tetracontanol.
• the long-chain primary aliphatic saturated alcohol is a policosanol.
• Policosanol is the term for a mixture of long-chain primary aliphatic saturated alcohols composed primarily of 28 carbon 1-octanosol and 30 carbon 1- triacontanol, as well as other alcohols in lower concentrations such as 22 carbon 1- docosanol, 24 carbon 1-tetracosanol, 26 carbon 1-hexacosanol, 27 carbon 1- heptacosanol, 29 carbon 1-nonacosanol, 32 carbon 1- dotriacontanol, and 34 carbon 1- tetracontanol.
• Non limiting examples of suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters.
• the phytosterols and phytostanols of the present disclosure also may include their derivatives.
• additives include, but not limited to, carbohydrates, polyols, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, polymers and combinations thereof.
• nucleotides described herein also may comprise nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).
• nucleosides or nucleic acid bases e.g., guanine, cytosine, adenine, thymine, uracil.
• Suitable organic acid additives include any compound which comprises a - COOH moiety, such as, for example, C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl esters), substituted butyric acid (ethyl esters), benzoic acid, substituted benzoic acids (e.g, 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxyacids, substituted hydroxybenzoic acids, anisic acid substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acids, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, amino acid
• organic acid additives also may be in either the D- or L-configuration.
• Suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as salts of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), sorbic acid and adipic acid.
• Suitable flavorants and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract.
• “Flavorant” and “flavoring ingredient” are synonymous and can include natural or synthetic substances or combinations thereof. Flavorants also include any other substance which imparts flavor and may include natural or non-natural (synthetic) substances which are safe for human or animals when used in a generally accepted range.
• Non-limiting examples of proprietary flavorants include DOHLERTM Natural Flavoring Sweetness Enhancer K14323 (DOHLERTM, Darmstadt, Germany), SymriseTM Natural Flavor Mask for Sweeteners 161453 and 164126 (SYMRISETM, Holzminden, Germany), Natural AdvantageTM Bitterness Blockers 1, 2, 9 and 10 (Natural AdvantageTM, Freehold, New Jersey, U.S.A.), and SUCRAMASKTM (Creative Research Management, Stockton, California, U.S.A.).
• Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts thereof (e.g., gum acacia Senegal (FIBERGUMTM), gum acacia seyal, carageenan), poly-L-lysine (e.g., poly-L- ⁇ -lysine or poly-L- ⁇ -lysine), poly-L-ornithine (e.g., poly-L- ⁇ -ornithine or poly- L- ⁇ -ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethylene imine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethyleneglycolalginate, sodium hexametaphosphate and its salts
• the cereal composition comprises polyphenol and at least one essential oil(s) according to the present disclosure or a composition comprising at least one essential oil(s) and polyphenol and at least one cereal ingredient.
• the at least one essential oil(s)polyphenol or the composition comprising at least one essential oil(s)and polyphenol may be added to the cereal composition in a variety of ways, such as, for example, as a coating, as a frosting, as a glaze, or as a matrix blend (i.e. added as an ingredient to the cereal formulation prior to the preparation of the final cereal product).
• at least one essential oil(s)and polyphenol or a composition comprising at least one essential oil(s)and polyphenol is added to the cereal composition as a matrix blend.
• At least one essential oil(s) and polyphenol or a composition comprising at least one essential oil(s) and polyphenol are added to the cereal composition as a glaze.
• glazing agents for use in particular embodiments include corn syrup, honey syrups and honey syrup solids, maple syrups and maple syrup solids, sucrose, isomalt, polydextrose, polyols, hydrogenated starch hydrolysate, aqueous solutions thereof, and mixtures thereof.
• at least one essential oil(s) and polyphenol or a composition comprising at least one essential oil(s) and polyphenol are added as a glaze by combining with a glazing agent and a food grade oil or fat and applying the mixture to the cereal.
• a gum system such as, for example, gum acacia, carboxymethyl cellulose, or algin
• the glaze also may include a coloring agent, and also may include a flavor.
• at least one essential oil(s) and polyphenol or a composition comprising at least one essential oil(s) and polyphenol is added to the cereal composition as a frosting.
• at least one essential oil(s) and polyphenol or a composition comprising at least one essential oil(s) and polyphenol is combined with water and a frosting agent and then applied to the cereal.
• Non- limiting examples of frosting agents for use in particular embodiments include maltodextrin, sucrose, starch, polyols, and mixtures thereof.
• the frosting also may include a food grade oil, a food grade fat, a coloring agent, and/or a flavor.
• Dairy Products In one embodiment, the composition of the present disclosure is a dairy product that comprises at least one essential oil(s) and polyphenol described herein. In another embodiment, the composition of the present disclosure is a dairy product that comprises a composition comprising at least one essential oil(s) and polyphenol. Dairy products and processes for making dairy products suitable for use in this invention are well known to those of ordinary skill in the art. Dairy products, as used herein, comprise milk or foodstuffs produced from milk.
• Non-limiting examples of dairy products suitable for use in embodiments of this invention include milk, milk cream, sour cream, creme fraiche, buttermilk, cultured buttermilk, milk powder, condensed milk, evaporated milk, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen custard, frozen yogurt, gelato, via, piima, filmjlk, kajmak, kephir, viili, kumiss, airag, ice milk, casein, ayran, lassi, kara, or combinations thereof.
• Milk is a fluid secreted by the mammary glands of female mammals for the nourishment of their young.
• the female ability to produce milk is one of the defining characteristics of mammals and provides the primary source of nutrition for newborns before they are able to digest more diverse foods.
• the dairy products are derived from the raw milk of cows, goats, sheep, horses, donkeys, camels, water buffalo, yaks, reindeer, moose, or humans.
• the processing of the dairy product from raw milk generally comprises the steps of pasteurizing, creaming, and homogenizing. Although raw milk may be consumed without pasteurization, it usually is pasteurized to destroy harmful microorganisms such as bacteria, viruses, protozoa, molds, and yeasts.
• Pasteurizing generally comprises heating the milk to a high temperature for a short period of time to substantially reduce the number of microorganisms, thereby reducing the risk of disease.
• Creaming traditionally follows pasteurization step and involves the separation of milk into a higher-fat cream layer and a lower-fat milk layer. Milk will separate into milk and cream layers upon standing for twelve to twenty-four hours. The cream rises to the top of the milk layer and may be skimmed and used as a separate dairy product. Alternatively, centrifuges may be used to separate the cream from the milk. The remaining milk is classified according to the fat content of the milk, non-limiting examples of which include whole, 2%, 1%, and skim milk. After removing the desired amount of fat from the milk by creaming, milk is often homogenized.
• suitable dairy products for use in embodiments of this invention may undergo no processing steps, a single processing step, or combinations of the processing steps described herein.
• suitable dairy products for use in embodiments of this invention may also undergo processing steps in addition to or apart from the processing steps described herein.
• Particular embodiments of this invention comprise dairy products produced from milk by additional processing steps. As described above, cream may be skimmed from the top of milk or separated from the milk using machine-centrifuges.
• the dairy product comprises sour cream, a dairy product rich in fats that is obtained by fermenting cream using a bacterial culture.
• the bacteria produce lactic acid during fermentation, which sours and thickens the cream.
• the dairy product comprises creme fraiche, a heavy cream slightly soured with bacterial culture in a similar manner to sour cream. Crème fraiche ordinarily is not as thick or as sour as sour cream.
• the dairy product comprises cultured buttermilk. Cultured buttermilk is obtained by adding bacteria to milk. The resulting fermentation, in which the bacterial culture turns lactose into lactic acid, gives cultured buttermilk a sour taste.
• the dairy products comprise milk powder, condensed milk, evaporated milk, or combinations thereof.
• Milk powder, condensed milk, and evaporated milk generally are produced by removing water from milk.
• the dairy product comprises a milk powder comprising dried milk solids with a low moisture content.
• the dairy product comprises condensed milk.
• Condensed milk generally comprises milk with a reduced water content and added sweetener, yielding a thick, sweet product with a long shelf-life.
• the dairy product comprises evaporated milk.
• Evaporated milk generally comprises fresh, homogenized milk from which about 60% of the water has been removed, that has been chilled, fortified with additives such as vitamins and stabilizers, packaged, and finally sterilized.
• the dairy product comprises a dry creamer and at least one essential oil(s) and polyphenol or a composition comprising at least one essential oil(s) and polyphenol.
• the dairy product provided herein comprises butter. Butter generally is made by churning fresh or fermented cream or milk. Butter generally comprises butterfat surrounding small droplets comprising mostly water and milk proteins.
• the dairy product comprises buttermilk, which is the sour-tasting liquid remaining after producing butter from full-cream milk by the churning process.
• the dairy product comprises cheese, a solid foodstuff produced by curdling milk using a combination of rennet or rennet substitutes and acidification. Rennet, a natural complex of enzymes produced in mammalian stomachs to digest milk, is used in cheese-making to curdle the milk, causing it to separate into solids known as curds and liquids known as whey.
• rennet is obtained from the stomachs of young ruminants, such as calves; however, alternative sources of rennet include some plants, microbial organisms, and genetically modified bacteria, fungus, or yeast.
• milk may be coagulated by adding acid, such as citric acid.
• acid such as citric acid.
• a combination of rennet and/or acidification is used to curdle the milk. After separating the milk into curds and whey, some cheeses are made by simply draining, salting, and packaging the curds. For most cheeses, however, more processing is needed. Many different methods may be used to produce the hundreds of available varieties of cheese.
• Processing methods include heating the cheese, cutting it into small cubes to drain, salting, stretching, cheddaring, washing, molding, aging, and ripening.
• Some cheeses, such as the blue cheeses have additional bacteria or molds introduced to them before or during aging, imparting flavor and aroma to the finished product.
• Cottage cheese is a cheese curd product with a mild flavor that is drained but not pressed so that some whey remains. The curd is usually washed to remove acidity.
• Cream cheese is a soft, mild-tasting, white cheese with a high fat content that is produced by adding cream to milk and then curdling to form a rich curd. Alternatively, cream cheese can be made from skim milk with cream added to the curd.
• the present composition is a non-diary milk, a plant-based drink, a plant protein drink, a plant milk such as soy milk, almond milk, rice milk, soybean milk, coconut milk, workpiece plant milk, and the like.
• Tabletop Functional Sweetener Compositions In some embodiments, the present composition is a tabletop functional sweetener composition comprising at least one essential oil(s) and polyphenol in combination with: (i) at least one functional ingredient; (ii) at least one bulking agent; and (iii) optionally at least one sweet taste improving composition and/or anti-caking agent with improved temporal and/or flavor profile.
• the methods described herein cause one or more effects on the human, such as : improving cognitive function; improving mood; improving happiness; improving friendliness; improving sociability; improving relaxation, increasing euphoria; improving simpliity; improving alertness; improving contentedness; improving calmness; improving tranquility; improving mental capability; improving memory accuracy; improving speed of memory; improving relaxation; improving/sustaining attention; improving accuracy of attention; improving stroop effect, improving speed of attention; reducing stress; reducing tension; reducing mental fatigue; reducing anxiety; reducing inertia; reducing headache; or any combinations thereof.
• the composition administered to the human has a dosage of polyphenol of at least about 15 mg, at least about 50 mg, at least about 100 mg, at least about 200 mg, at least about 250 mg, at least about 300 mg, or any value therebetween.
• the aim of the proposed randomized, double-blind, placebo-controlled, balanced cross-over methodology is to assess the acute effects of composition systems having both polyphenol and selected essential oil compounds on cognitive and mood function.
• the trial utilized the Cognimapp, an online cognitive assessment system.
• the main cognitive/mood assessments will take place pre-dose and at 60 min post-dose on four separate testing days separated by a minimum of 1-day washout.
• Study Population Three studies were conducted with total participants of 9 for study 1, total participants of 36 for study 2, and total participants of 30 for study 3. Respondents were recruited by web survey using the inclusion and exclusion criteria.
• ⁇ Have been diagnosed with or is undergoing treatment for a psychiatric disorder in the last 12 months; ⁇ Suffers from frequent migraines that require medication (more than or equal to 1 per month); ⁇ Have sleep disorders or are taking sleep aid medication; ⁇ Are pregnant, seeking to become pregnant or lactating; ⁇ Are currently taking prescription and over-the-counter (OTC) medications, especially contraceptive treatments for female participants, and those taken ‘as needed’ in the treatment of asthma (e.g. steroids) and hay fever (drowsy antihistamines only, e.g. chlorphenamine).
• asthma e.g. steroids
• hay fever hay fever
• Subjective measures of profile of mood scale and bond-lader mood scale were used to evaluate stress, vigorous, fatigue, alertness, contentedness, and calmness.
• the cognitive measures can be summarized as accuracy of attention, speed of attention, working memory, speed of memory, and episodic memory (FIG.1). All the tasks listed in FIG.1 produce multiple outcome measures.
• Each cognitive function measure was analysed using 60 min post-dose adjusted by pre-dose measurement as a covariate.
• Three separate studies are performed to investigate sage systems (study 1 and 2) and grape seed system (study 3). Results are summarized below. Study 1 (sage systems; a total of 9 participants) One participant was withdrawn from the study, totally 9 datasets were entered for analysis.
• Study 2 (sage systems; a total of 36 participants) Eight participants were withdrawn from the study, totally 36 datasets were entered for analysis.
• ⁇ Participants are volunteering for the trials; ⁇ Participants must self-assess themselves as being in good health, including completing a health screening; ⁇ Aged 18 to 45 years at the time of giving consent; ⁇ Completion of a Caffeine Consumption Questionnaire (CCQ); ⁇ Consent to complete physiological eligibility measures, including (blood pressure, height and weight, and waist-to-hip ratio); ⁇ Complete training on cognitive and mood measures; ⁇ Participants agree to stay engaged in the tasks across all tests, which can be identified from the dataset.
• CCQ Caffeine Consumption Questionnaire
• Participants are not eligible to take part if they: ⁇ Have any pre-existing medical condition/illness (e.g., feel sick, have reduced brain performance, such as focus, memory, accuracy) which will impact taking part in the study. (Note: participants may be allowed to attend if they have a condition/illness which would not interact with the active treatments or impede performance); ⁇ Have been diagnosed with or is undergoing treatment for a psychiatric disorder in the last 12 months; ⁇ Suffers from frequent migraines that require medication (more than or equal to 1 per month); ⁇ Have sleep disorders or are taking sleep aid medication; ⁇ Are pregnant, seeking to become pregnant or lactating; ⁇ Are currently taking prescription and over the counter (OTC) medications, especially contraceptive treatments for female participants, and those taken ‘as needed’ in the treatment of asthma (e.g.
• OTC counter
• Example beve Various bever udy Table 7 shows the composition of example beverages used in the study. All the ingredients are food grades and generally recognized as safe (GRAS) by FDA. The ingredients presented in the vehicle are at the same levels across all the products. Considering the study is double blinded, no ingredients information will be provided on the labels. Table 7.
• Example beverages for studies one through four Botanical study Beverage Ingredients Example Tea Extract 50 mg caffeine + 80 mg tea extract (>94% EGCG) Beverage 1 (“Tea+Caff”)
• Example Sage Extract 50 mg caffeine + 100 mg sage extract Beverage 2 (“Sage+Caff”) C i C ff B E 200 ff b 2% ff i
• the beverages were each 10 oz and decanted into individual opaque, lidded containers on a daily basis. Each beverage was consumed in the presence of the investigator, ensuring 100% compliance.
• Procedure Participants underwent initial online screening, followed by an in-person lifestyle and demographic screening.
• participants Prior to beginning the study, participants completed a short training session where they performed cognitive tasks, in the form of three repetitions of shortened versions of the COMPASS cognitive tasks, followed by the completion of the full-length, 60-minute task.
• the methodology of each of the four studies that followed were identical, with the exception that each participant consumed a different beverage during each of their four visits. Participants were required to abstain from alcohol for (24) hours, and from caffeine overnight.
• participants Upon arrival each day, participants completed a 60-minute COMPASS assessment. Thereafter, participants would take their treatment for the day and underwent COMPASS assessments at the 60 minute mark, the 180 minute mark, and the 300 minute post-dose.
• Adherence to Protocol An individual participant is to be withdrawn from the trial if: ⁇ The participant withdraws their consent, without need to justify the decision; ⁇ The participant no longer conforms to the inclusion/exclusion criteria; ⁇ The participant has to take any concomitant prescription drugs or any other substances the consumption of which would constitute grounds for exclusion (as per exclusion criteria) and the participant cannot be rescheduled; ⁇ The participant is no longer able to participate for other medical reasons (including adverse effects). ⁇ Cognitive and Mood Assessment Several individual cognitive/mood assessment tasks were used. Some of the tasks employed were standard ‘classic’ computerized cognitive tasks, and ‘Cognitive Demand Battery’ (CBD) tasks were also used (FIG.6).
• CBD Cognitive Demand Battery
• Boost of Memory Calculated as the average speed (msec) of performing the working and episodic memory tasks that collect reaction time data to individual stimuli.
• Cognitive Demand Battery CBD
• the objective of this battery is to assess the impact of treatment on speed/accuracy and mental fatigue during continuous performance of cognitively demanding tasks.
• the battery comprises the performance of a 10 min battery of mentally challenging tasks, which are repeated three times in immediate succession.
• Mood Measures Profile of Mood State (POMS) is a 37-item inventory. Individual item scores are organized into six dimensions of mood: anger, confusion, depression, fatigue, tension, and vigour.
• Visual Analogue Mood Scales VAMS are completed as part of the COMPASS battery.
• PANAS Positive and Negative Affect Schedule
• LMM Linear Mixed Models
• ⁇ Participants are volunteering for the trials; ⁇ Participants must self-assess themselves as being in good health, including completing a health screening; ⁇ Aged 18 to 45 years at the time of giving consent; ⁇ Completion of a Caffeine Consumption Questionnaire (CCQ); ⁇ Consent to complete physiological eligibility measures, including (blood pressure, height and weight, and waist-to-hip ratio); ⁇ Complete training on cognitive and mood nuances; ⁇ Participants agree to stay engaged in the tasks across all tests, which can be identified from the dataset.
• CCQ Caffeine Consumption Questionnaire
• the efficacy is assessed with respect to the investigational products’ comparative (to placebo) effects following a single dose on the following measures: COMPASS (including the Cognitive Demand Battery, Visual Analogue Mood Scales (VAMS), Profile of Mood Scales (POMS), positive items from the Positive and Negative Affect Scale [PANAS], and bespoke stress (Stress VAS) and positive mood (Positive VAS) visual analogue scales).
• VAMS Visual Analogue Mood Scales
• POMS Profile of Mood Scales
• PANAS Positive and Negative Affect Scale
• Stress VAS positive mood
• Positive VAS positive mood
• Adherence to Protocol An individual participant is to be withdrawn from the trial if: ⁇ The participant withdraws their consent, without need to justify the decision; ⁇ The participant no longer conforms to the inclusion/exclusion criteria; ⁇ The participant has to take any concomitant prescription drugs or any other substances the consumption of which would constitute grounds for exclusion (as per exclusion criteria) and the participant cannot be rescheduled; ⁇ The participant is no longer able to participate for other medical reasons (including adverse effects).
• ⁇ Cognitive and Mood Assessment Several individual cognitive/mood assessment tasks were used. Some of the tasks employed were standard ‘classic’ computerized cognitive tasks, and ‘Cognitive Demand Battery’ (CBD) tasks were also used (FIG.7).
• ‘Accuracy of Performance’ Calculated as the average percent of accuracy of all of the tasks for which data may be collected including: choice reaction time, digit vigilance task, rapid visual information processing, numeric working memory, corsi blocks, immediate word recall, delayed word recall, delayed picture recognition, and delayed word recognition.
• ‘Speed of Attention’ Calculated as the average speed (msecs) of performing the attention tasks within the battery.
• ‘Accuracy of Attention’ Calculation as the average percent of accuracy of performing the attention tasks within the battery.
• ‘Working Memory’ Calculated as the average percent accuracy/maximum score of performing the working memory tasks within the battery.
• ‘Episodic Memory’ Calculated as the average percent correct of the long-term memory tasks within the battery.
• the first polyphenol is selected from a group comprising a flavonoid, a phenolic acid, a curcuminoid, a lignan, a stilbene, a phenolic terpene, a glycoside, a glucuronide, a depside and/or any combination thereof.
• the flavonoid is selected from a group comprising a flavanol, a flavone, a flavonol, a flavanone, an isoflavone, an anthocyanidin, a gallate, a glycoside, a polymer thereof and any combination thereof. 10.
• the flavanol is selected from a group comprising a catechin, an epicatechin, a catechin gallate, an epicatechin gallate, a gallocatechin, an epigallocatechin, a gallocatechin gallate, an epigallocatechin gallate, a proanthocyanidin and any combinations thereof.
• the flavone is selected from a group comprising a luteolin, an apigenin, a tangeritin, a chrysin, and any combination thereof. 12.
• composition of clause 24, wherein the second polyphenol is selected from a group comprising a flavonoid, a phenolic acid, a curcuminoid, a lignan, a stilbene, a phenolic terpene, a glycoside, a glucuronide, a depside and/or any combination thereof.
• the flavonoid is selected from a group comprising a flavanol, a flavone, a flavonol, a flavanone, an isoflavone, an anthocyanidin, a gallate, a glycoside, a polymer thereof and any combination thereof.
• composition of any one of clauses 26-28, wherein the flavonol is selected from a group comprising a quercetin, a kaempferol, a myricetin, a rutin, and any combination thereof.
• the flavanone is selected from a group comprising a eriodictyol, a hesperetin, a narigenin, and any combination thereof.
• 31. The composition of any one of clauses 26-30, wherein the isoflavone is selected from a group comprising a genistein, a daidzein and any combination thereof. 32.
• composition of any one of clauses 26-32 wherein the phenolic acid is selected from a group comprising a rosmarinic acid, a vanillic acid, a caffeic acid, a gallic acid, a protocatechuic acid, a salicyclic acid, a ferulic acid, a sinapic acid, a chlorogenic acids, a coumaric acid and any combination thereof.
• the curcuminoid is selected from a group comprising a bisdemethoxycurcumin, a demethoxycurcumin, a curcumin, and any combination thereof. 35.
• the natural resource is a plant selected from the group of coffee, tea, yerba mate, guayusa, yaupon, guarana, cocoa, kola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soy, or any combination thereof.
• composition of any one of clauses 24-37, wherein the second polyphenol is derived from a plant genus selected from Camellia, Coffea, Ilex, Paullinia, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Aspalathus, Euterpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mangifera, Murraya, Olea, Passiflora, Prunus, Punica, Sambucus, Syzygium, Vaccinium, Vitis, Aronia, Angelica, Hibiscus, Chamomilla, Chamaemelum, Jasminum, Lavandula, Melissa, Valerian, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Foeniculum, Salvia, Satureia
• composition of any one of clauses 1-50 wherein the composition has a total essential oil(s) content from about 0.001 wt.% to about 1 wt.%, or from about 0.05 wt.% to about 0.5 wt.%, or from about 0.1 wt.% to about 0.25%.
• the composition of any one of clauses 1-51 wherein the composition has a dosage of the at least one essential oil(s) from 3 mg to about 150 mg, or from about 10 mg to about 100 mg, or from about 25 mg to about 50 mg for one serving. 53.
• composition of any one of clauses 1-52 wherein the first polyphenol and the at least one essential oil(s) is derived from sage extract and wherein the dosage of sage extract is from about 50 mg to about 1,000 mg, or from about 100 mg to about 800 mg, or from about 200 mg to about 600 mg for one serving.
• the dosage of sage extract is from about 50 mg to about 1,000 mg, or from about 100 mg to about 800 mg, or from about 200 mg to about 600 mg for one serving.
• the composition of any one of clauses 1-22 or 24-39 or 41-53 wherein the first polyphenol is derived from sage and wherein the composition has a weight ratio of the first polyphenol derived from sage to the total essential oil(s) from about 2:1 to about 200:1. 55.
• a beverage comprising: a first polyphenol; and at least one essential oil(s); wherein the beverage has a weight ratio of total polyphenol to total essential oil(s) from about 1:10 to about 100:1; and wherein the first polyphenol is derived from sage. 60.
• the at least one essential oil(s) are derived from a plant genus selected from Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Satureia, Schinus, Mentha, Origanum, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, and/or any combinations thereof 66.
• a plant genus selected from Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sam
• the beverage of any one of clauses 59-67, wherein the beverage has a dosage of total polyphenol from 15 mg to about 300 mg, or from about 30 mg to about 200 mg, or from about 45 mg to about 150 mg for one serving.
• a beverage comprising: a first polyphenol; and at least one essential oil(s), wherein the beverage has a weight ratio of total polyphenol to total essential oil(s) from about 1:10 to about 100:1; wherein the first polyphenol is derived from grape seed.
• the beverage of any one of clauses 71 or 72, wherein the first polyphenol and the at least one essential oil(s) are derived from the same plant species.
• the second polyphenol is from a natural resource
• the natural resource is a plant selected from the group of coffee, tea, yerba mate, guayusa, yaupon, guarana, cocoa, kola, berries, non- berry fruits, vegetables, seasonings, beans, nuts, soy, or any combination thereof.
• composition or beverage of any of the clauses 1-78 wherein administration of the composition or beverage to a human causes one or more effects on the human: improving cognitive function; improving mood; improving alertness; improving contentedness; improving happiness; improving friendliness; improving sociability; improving relaxation, increasing euphoria; improving simpliity; improving calmness; improving tranquility; improving mental capability; improving memory accuracy; improving speed of memory; improving relaxation; improving/sustaining attention; improving accuracy of attention; improving stroop effect, improving speed of attention; reducing stress; reducing tension; reducing mental fatigue; reducing anxiety; reducing inertia; reducing headache; promoting maintenance of normal sleep, reducing sleep onset latency, improving sleep quality, alleviating of the subjective feeling of jet leg, or any combinations thereof.
• composition or beverage of clause 79 wherein the composition or beverage takes effect after a time period following the administration, wherein the time period is about 5 minutes, or about 15 minutes, or about 30 minutes, or about 60 minutes, or about 90 minutes, or about 120 minutes or about 150 minutes, or about 200 minutes, or about 250 minutes, or about 300 minutes.
• the composition or beverage of any one clauses 79-80, wherein the composition or beverage administered to the human comprises at least 15 mg, or at least 50 mg, or at least 75 mg, at least 100 mg, or at least 150 mg, or at least 200 mg, or at least 250 mg or at least 300 mg of total polyphenol.
• composition or beverage of any one of clauses 79-81 wherein the composition or beverage administered to the human comprises at least 3 mg, at least 50 mg, at least 100 mg, or at least 150 mg of total essential oil(s).
• a method for improving a condition of a human comprising: administering to the human in need of an improved condition an edible composition, wherein the composition comprises: a first polyphenol; and at least one essential oil(s), wherein a ratio of total polyphenol to the total essential oil(s) is from about 1:10t 100:1.
• the at least one essential oil(s) comprises: terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols and oxides, and derivatives and/or any combinations thereof.
• the first polyphenol and the at least one essential oils(s) are derived from different plants species.
• the at least one essential oil(s) comprises, - a first essential oil; and - a second essential oil; wherein the first essential oil is derived from the same or different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.
• the at least one essential oil(s) are derived from a plant genus selected from Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Satureia, Schinus, Mentha, Origanum, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, and/or any combinations thereof.
• a plant genus selected from Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucu
• the first polyphenol is selected from a group comprising a flavonoid, a phenolic acid, a curcuminoid, a lignan, a stilbene, a phenolic terpene, a glycoside, a glucuronide, a depside and/or any combination thereof.
• the flavonoid is selected from a group comprising a flavanol, a flavone, a flavonol, a flavanone, an isoflavone, an anthocyanidin, a gallate, a glycoside, a polymer thereof and any combination thereof.
• any one of clauses 91-93 wherein the flavonol is selected from a group comprising a quercetin, a kaempferol, a myricetin, a rutin, and any combination thereof.
• the flavanone is selected from a group comprising a eriodictyol, a hesperetin, a narigenin, and any combination thereof.
• the isoflavone is selected from a group comprising a genistein, a daidzein and any combination thereof.
• anthocyanidin is selected from a group comprising a cyanidin, a delphinidin, a malvidin, a pelargonidin, an aaurantinidin, a capensinidin, an europinidin, a hirsutidin, a peonidin, a petunidin, a pulchellidin, a rosinidin and any combination thereof.
• the phenolic acid is selected from a group comprising a rosmarinic acid, a vanillic acid, a caffeic acid, a gallic acid, a protocatechuic acid, a salicyclic acid, a ferulic acid, a sinapic acid, a chlorogenic acids, a coumaric acid and any combination thereof.
• the curcuminoid is selected from a group comprising a bisdemethoxycurcumin, a demethoxycurcumin, a curcumin, and any combination thereof.
• the lignan is selected from a group comprising a lariciresinol, a pinoresino, a matairesinol, a syrigaresinol, a sesamin, a sesaminol, and any combination thereof.
• the stilbene is selected from a group comprising a resveratrol, a pterostilbene, and any combination thereof.
• the phenolic terpene is selected from a group comprising a carnosic acid, a rosmanol, a carnosol, and any combination thereof.
• the second polyphenol is selected from a group comprising a flavonoid, a phenolic acid, a curcuminoid, a lignan, a stilbene, a phenolic terpene, a glycoside, a glucuronide, a depside and/or any combination thereof.
• the flavonoid is selected from a group comprising a flavanol, a flavone, a flavonol, a flavanone, an isoflavone, an anthocyanidin, a gallate, a glycoside, a polymer thereof and any combination thereof.
• the flavanol is selected from a group comprising a catechin, an epicatechin, a catechin gallate, an epicatechin gallate, a gallocatechin, an epigallocatechin, a gallocatechin gallate, an epigallocatechin gallate, a proanthocyanidin and any combinations thereof.
• the flavone is selected from a group comprising a luteolin, an apigenin, a tangeritin, a chrysin, and any combination thereof.
• the flavonol is selected from a group comprising a quercetin, a kaempferol, a myricetin, a rutin, and any combination thereof.
• the flavanone is selected from a group comprising a eriodictyol, a hesperetin, a narigenin, and any combination thereof.
• the isoflavone is selected from a group comprising a genistein, a daidzein and any combination thereof.
• anthocyanidin is selected from a group comprising a cyanidin, a delphinidin, a malvidin, a pelargonidin, an aaurantinidin, a capensinidin, an europinidin, a hirsutidin, a peonidin, a petunidin, a pulchellidin, a rosinidin and any combination thereof.
• the anthocyanidin is selected from a group comprising a cyanidin, a delphinidin, a malvidin, a pelargonidin, an aaurantinidin, a capensinidin, an europinidin, a hirsutidin, a peonidin, a petunidin, a pulchellidin, a rosinidin and any combination thereof.
• the phenolic acid is selected from a group comprising a rosmarinic acid, a vanillic acid, a caffeic acid, a gallic acid, a protocatechuic acid, a salicyclic acid, a ferulic acid, a sinapic acid, a chlorogenic acids, a coumaric acid and any combination thereof.
• the curcuminoid is selected from a group comprising a bisdemethoxycurcumin, a demethoxycurcumin, a curcumin, and any combination thereof.
• the lignan is selected from a group comprising a lariciresinol, a pinoresino, a matairesinol, a syrigaresinol, a sesamin, a sesaminol, and any combination thereof.
• the stilbene is selected from a group comprising a resveratrol, a pterostilbene, and any combination thereof.
• the phenolic terpene is selected from a group comprising a carnosic acid, a rosmanol, a carnosol, and any combination thereof.
• the second polyphenol is derived from a natural resource, wherein the natural resource is a plant selected from the group of coffee, tea, yerba mate, guayusa, yaupon, guarana, cocoa, kola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soy, or any combination thereof. 120.
• the second polyphenol is derived from a plant genus selected from Camellia, Coffea, Ilex, Paullinia, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Aspalathus, Euterpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mangifera, Murraya, Olea, Passiflora, Prunus, Punica, Sambucus, Syzygium, Vaccinium, Vitis, Aronia, Angelica, Hibiscus, Chamomilla, Chamaemelum, Jasminum, Lavandula, Melissa, Valerian, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Foeniculum, Salvia, Sature
• any one of clauses 83-130 wherein the weight ratio of the total polyphenol to the total essential oil(s) is from about 1:10 to about 100:1, or from about 1:9 to about 90:1, or from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, or from about 1:4 to about 40:1, or from about 1:3 to about 30:1, or from about 1:2 to about 20:1.
• the weight ratio of the total polyphenol to the total essential oil(s) is from about 1:10 to about 100:1, or from about 1:9 to about 90:1, or from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, or from about 1:4 to about 40:1, or from about 1:3 to about 30:1, or from about 1:2 to about 20:1.
• the weight ratio of the total polyphenol to the total essential oil(s) is from about 1:10
• any one of clauses 83-131 wherein the composition has a total essential oil(s) content from about 0.001 wt.% to about 1 wt.%, or from about 0.05 wt.% to about 0.5 wt.%, or from about 0.1 wt.% to about 0.25%.
• the composition has a dosage of the at least one essential oil(s) from 3 mg to about 150 mg, or from about 10 mg to about 100 mg, or from about 25 mg to about 50 mg for one serving. .
• any one of clauses 83-133 wherein the first polyphenol and the at least one essential oil(s) is derived from sage extract and wherein the dosage of the sage extract is from about 50 mg to about 1,000 mg, or from about 100 mg to about 800 mg, or from about 200 mg to about 600 mg for one serving.
• composition of any one of clauses 83-102,104-133 or 136 wherein the first polyphenol is derived from grape seed and wherein the composition has a weight ratio the first polyphenol to the total essential oil(s) from about 2:1 to about 200:1.
• a method for improving a condition of a human comprising: administering to the human in need of an improved condition a beverage comprising: a first polyphenol; and at least one essential oil(s), wherein the beverage has a weight ratio of the total polyphenol to total essential oil(s) from about 1:10 to about 100:1, and wherein the first polyphenol is derived from sage.
• the at least one essential oil(s) comprises, - a first essential oil; and - a second essential oil; wherein the first essential oil is derived from the same or different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.
• a method for improving a condition of a human comprising: administering to the human in need of an improved condition a beverage comprising: a first polyphenol; and at least one essential oil(s); wherein the beverage has a weight ratio of the total polyphenol to the total essential oil(s) from about 1:10 to about 100:1, wherein the first polyphenol is derived from grape seed.
• the at least one essential oil(s) comprises, - a first essential oil; and - a second essential oil; wherein the first essential oil is derived from the same or different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil. 147.
• any one of clauses 145-146 further comprising a second polyphenol not derived from grape seed.
• the second polyphenol is from a natural resource, wherein the natural resource is a plant selected from the group of coffee, tea, yerba mate, guayusa, yaupon, guarana, cocoa, kola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soy, or any combination thereof.
• the natural resource is a plant selected from the group of coffee, tea, yerba mate, guayusa, yaupon, guarana, cocoa, kola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soy, or any combination thereof.
• the cognitive benefit is selected from a group comprising improving cognitive function; improving mood; improving happiness; improving friendliness; improving sociability; improving relaxation, increasing euphoria; improving simpliity; improving alertness; improving contentedness; improving calmness; improving tranquility; improving mental capability; improving memory accuracy; improving speed of memory; improving relaxation; improving/sustaining attention; improving accuracy of attention; improving stroop effect, improving speed of attention; reducing stress; reducing tension; reducing mental fatigue; reducing anxiety; reducing inertia; reducing headache; promoting maintenance of normal sleep, reducing sleep onset latency, improving sleep quality, alleviating of the subjective feeling of jet leg, or any combinations thereof.
• improving cognitive function improving mood; improving happiness; improving friendliness; improving sociability; improving relaxation, increasing euphoria; improving ceremoniity; improving alertness; improving contentedness; improving calmness; improving tranquility; improving mental capability; improving memory accuracy; improving speed of memory; improving relaxation; improving/sustaining attention; improving accuracy of attention; improving stroop effect, improving speed of attention;
• any one of clauses 188-189 wherein the method further comprises the step of conducting a cognitive assessment of the subject prior to and/or after the subject has consumed the orally consumable composition of any one of the clauses 153-187.
• An edible composition for improving a condition of a human comprising: a first polyphenol; and at least one essential oil(s), wherein a ratio of total polyphenol to total essential oil(s) is from about 1:10 to about 100:1. 192.
• composition of clause 191 wherein the at least one essential oil(s), comprises: terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols and oxides, and derivatives and/or any combinations thereof.
• the at least one essential oil(s) comprises: - a first essential oil; and - a second essential oil; wherein the first essential oil is derived from the same or different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.
• a plant genus selected from Rosa, Sophora, Citrus, Fragaria, Juniper
• composition of any one of clauses 191-196 wherein the composition has a total polyphenol content from about 0.002 wt% to about 2 wt%, or from about 0.01 wt% to about 1 wt%, or from about 0.1 wt% to about 0.5%.
• a beverage comprising: a first polyphenol; and at least one essential oil(s); wherein the beverage has a weight ratio of total polyphenol to total essential oil(s) from about 1:10 to about 100:1; and wherein the first polyphenol is derived from sage.
• first polyphenol is derived from sage.
• the at least one essential oil(s) comprises: terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols and oxides, and derivatives and/or any combinations thereof.
• a method for improving a condition of a human comprising: administering to the human in need of an improved condition an edible composition, wherein the composition comprises: a first polyphenol; and at least one essential oil(s); wherein a ratio of total polyphenol to the total essential oil(s) is from about 1:10 to about 100:1.
• the at least one essential oil(s) comprises: terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols and oxides, and derivatives and/or any combinations thereof. 204.
• the at least one essential oil(s) are derived from a plant genus selected from Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Satureia, Schinus, Mentha, Origanum, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, and/or any combinations thereof.
• a plant genus selected from Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucu

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