JP2003535120A - Low carbohydrate compositions, kits thereof, and methods of using the same - Google Patents

Abstract

  (57) [Summary] The present invention relates to compositions, kits, and methods for use in treating joint dysfunction, bone dysfunction, and / or inflammation. The compositions used in the present invention are useful for mammals that experience joint, bone or inflammatory diseases with pain or weakness, especially those mammals with or at risk for diabetes, as well as low carbohydrate content, low caloric value It is suitable for mammals who desire or need a simple chondroprotective composition that is easy to take and / or has a low glycemic index. In particular, the composition according to the invention comprises: a) a cartilage protection selected from gelatin, cartilage, amino sugars, glycosaminoglycans, methylsulfonylmethane, precursors of methylsulfonylmethane, S-adenosylmethionine, and mixtures thereof. B) a sweetener other than glucose, dextrose, sucrose, and fructose; and c) at least 10% water by weight of the composition. In another embodiment of the present invention, the composition of the present invention comprises: a) gelatin, cartilage, amino sugar, glycosaminoglycan, methylsulfonylmethane, a precursor of methylsulfonylmethane, S-adenosylmethionine; A chondroprotectant selected from salts and mixtures thereof; and b) a sweetener other than glucose, dextrose, sucrose and fructose, wherein the composition is substantially free of aspartame. Another composition of the composition is a chondroprotectant selected from gelatin, cartilage, amino sugars, glycosaminoglycans, methylsulfonylmethane, precursors of methylsulfonylmethane, S-adenosylmethionine, and mixtures thereof. And low carbohydrate content as defined herein.

Description

Detailed Description of the Invention

FIELD OF THE INVENTION The present invention is directed to compositions that are useful in promoting the benefits of one or more health conditions including, for example, joint health, bone health, and / or anti-inflammatory. To do. The present invention is further directed to kits containing the compositions and methods of using the compositions and kits.

BACKGROUND OF THE INVENTION Osteoarthritis is a widespread degenerative disease of joints, cartilage and other joint components. Osteoarthritis affects all races around the world. In addition to humans, osteoarthritis affects almost all mammals, such as horses and cattle, and domestic cats and domestic dogs. Many treatments for osteoarthritis have been proposed, all with varying degrees of success. One of the recently proposed treatments for osteoarthritis is the oral administration of chondroprotective agents such as glucosamine and / or chondroitin. For example, US Pat. No. 5,364,845 assigned to Nutramax Laboratories.
No. (Henderson, published November 15, 1994). In fact, a variety of commercial products are available on the market, including nutritional supplements containing such agents and powders that may be formulated into beverage compositions shortly before use.

[0003] Typically, the administration of such agents is designed to enhance proteoglycans by increasing the concentration of glycosaminoglycans. Enhanced proteoglycans provide the basis for collagen and other joint components as well as flexibility, elasticity, and resistance to compression. As such, these agents may be administered in a variety of ways to enhance the joint components, or at least to inhibit the process of deterioration. The cartilage protectant may be provided in the form of a high sugar composition (eg, fruit juice) to improve compliance through its high palatability or convenience. However, such high-sugar compositions are extremely high in calories and may contribute to elevated blood sugar levels. This may be undesirable to the average consumer, especially those who are overweight, obese, or even those who simply understand the importance of limiting calorie and sugar intake.

In addition, diabetics may refrain from ingesting such high sugar compositions due to their potential effects on systemic blood glucose levels. There is also evidence that certain chondroprotective agents may actually adversely affect blood glucose stabilization. However, ironically, the need for such chondroprotective agents is often of paramount importance for people with diabetes. Due in part to the excessive weight gain commonly experienced by diabetics, this crucial need increases the pressure on joints, cartilage and other joint components, ultimately leading to osteoarthritis. May cause it. As described herein, the inventors of the present invention have overcome the limitations of previous chondroprotective compositions described above. The inventor of the present invention has herein found one or more of the convenient and palatable forms, which are well suited to those who need to not only increase compliance but also reduce their intake of calories and / or sugars. A composition comprising a chondroprotector is provided. Thus, the compositions of the present invention are surprisingly suitable for a wide range of mammals worldwide who experience osteoarthritis. These and other benefits of the invention are described in further detail herein.

SUMMARY OF THE INVENTION The present invention relates to compositions, kits, and methods for use in treating joint dysfunction, bone dysfunction, and / or inflammation. The compositions used herein are useful for mammals experiencing joint, bone or inflammatory disorders with pain or debilitation, especially those with or at risk of diabetes, as well as low carbohydrate content, low calories. It is suitable for mammals who desire or need a chondroprotective composition that has a value and / or a low glycemic index and is easy to administer.

In particular, the composition of the present invention comprises: a) a group consisting of gelatin, cartilage, amino sugars, glycosaminoglycans, methylsulfonylmethanes, precursors of methylsulfonylmethanes, S-adenosylmethionine, and mixtures thereof. A chondroprotective agent selected from: b) a sweetener other than glucose, dextrose, sucrose, and fructose; and c) at least 10% by weight of the composition of water, in another embodiment of the invention, The composition is: a) selected from the group consisting of gelatin, cartilage, amino sugars, glycosaminoglycans, methylsulfonylmethane, precursors of methylsulfonylmethane, S-adenosylmethionine, salts thereof, and mixtures thereof. Chondroprotectors; and b) Other than glucose, dextrose, sucrose, and fructose. A sweetener; wherein the composition is substantially free of aspartame.

In another embodiment of the present invention, the composition of the present invention is: a) gelatin, cartilage, amino sugar, glycosaminoglycan, methylsulfonylmethane, precursor of methylsulfonylmethane, S-adenosylmethionine. , Chondroprotectants selected from the group consisting of these salts, and mixtures thereof; b) at least 10% water by weight of the composition; and c) less than about 18 g total carbohydrate per 230 ml of the composition.

In yet another embodiment of the present invention, the composition of the present invention is: a) gelatin, cartilage, amino sugar, glycosaminoglycan, methylsulfonylmethane, precursor of methylsulfonylmethane, S-adenosyl A chondroprotective agent selected from the group consisting of methionine, salts thereof, and mixtures thereof; and b) less than about 18 g total carbohydrate per 230 ml of the composition, wherein the composition is substantially free of aspartame. Not included.

The present invention is further directed to foods, beverages, medicines, over-the-counter and dietary supplements containing the compositions of the present invention. The product is suitable for use in mammals. The invention also includes a kit comprising the composition of the invention and the information that the use of the composition promotes one or more health benefits currently defined, including joint health, bone health, and anti-inflammatory. Regarding The present invention further relates to a method of treating joint function, bone function, or inflammation comprising administering to a mammal a composition as defined herein.

DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to compositions that are useful in, for example, foods, beverages, medicines, over-the-counter, and dietary supplements. Food and beverage products include traditional products as well as products classified as “medical food” in regulatory guidelines. The composition is suitable for use in mammals, especially in humans and farm animals such as dogs, cats, horses and cows. The present invention is further directed to kits containing such compositions and methods of using such compositions.

The compositions of the present invention are useful for providing one or more joint health, bone health, and / or anti-inflammatory benefits. Joint health benefits include, but are not limited to, prevention, prevention, arrest and / or regression of symptoms and / or manifestations associated with arthrosis, particularly osteoarthritis. Thus, improved joint health may, for example, prevent deterioration of joint components, reduce joint pain, and / or improve flexibility. Bone health benefits include prevention, prevention, arrest and / or bone loss.
Or regression and / or bone mass formation and / or prevention, defense, arrest and / or osteoporosis
Or, it may be improved, but is not limited thereto. Thus, improved bone health results, for example, in healthy bones, stronger bones, and / or increased bone mass. Anti-inflammatory benefits include prevention, defense, arrest and / or prevention of inflammation, especially in joints
Or retreat, but is not limited thereto. Thus, anti-inflammatory typically results in pain reduction.

Throughout this disclosure, reference is made to publications and patents. All references cited herein are incorporated herein by reference. All percentages and ratios are calculated by weight unless otherwise indicated. All percentages and ratios are calculated based on total composition unless otherwise indicated. All component or composition values refer to the activity value of that component or composition, excluding impurities such as residual solvents or by-products that may be present in commercially available sources. It Referenced herein are trade names for ingredients, including the various components used in the present invention. The inventor herein is not intended to be limited to materials under a particular trade name. Materials equivalent to those referenced by trade names (eg,
Different names or catalog (reference) numbers from different sources) may be substituted and utilized for the compositions, kits and methods herein.

As used herein, the total amount of any given ingredient includes any ingredient added, as well as any ingredient present in the composition due to the additional ingredients of the composition. In the description of the invention various embodiments and / or individual features are disclosed.
As would normally be apparent to the skilled practitioner, any combination of these embodiments and features is possible and may result in the preferred practice of the invention. The compositions, kits and methods herein may comprise, consist essentially of, or consist of any element described herein.

Compositions of the Invention The compositions of the present invention are useful for mammals experiencing joint, bone or inflammatory diseases associated with pain or weakness, especially mammals at risk of diabetes, as well as low carbohydrate content. It is suitable for mammals who desire or need a chondroprotective composition that is easy to administer in an amount, low calorie value and / or low glycemic index. The compositions described herein are useful, for example, in foods, beverages, medicines, over-the-counter, and dietary supplements. The product is suitable for use in mammals, especially in humans and farm animals such as dogs, cats, horses and cows. Preferably the composition is intended for use in humans and livestock. More preferably, the composition is intended for use in humans and domestic dogs, and domestic cats. Most preferably, the composition is intended for use in humans.

In a particular embodiment of the invention, the composition of the invention is: a) gelatin, cartilage, amino sugars, glycosaminoglycans, methylsulphonylmethane, a precursor of methylsulphonylmethane, S-adenosylmethionine. , A salt thereof, and a chondroprotective agent selected from the group consisting of a mixture thereof; b) a sweetener other than glucose, dextrose, sucrose, and fructose; and c) at least 10% by weight of the composition of water.

In another embodiment of the present invention, the composition of the present invention is: a) gelatin, cartilage, amino sugar, glycosaminoglycan, methylsulfonylmethane, a precursor of methylsulfonylmethane, S-adenosylmethionine. , A salt thereof, and a chondroprotective agent selected from the group consisting of a mixture thereof; and b) a sweetener other than glucose, dextrose, sucrose, and fructose; wherein the composition is substantially free of aspartame. Not included.

Preferably, the composition of the present invention has a low carbohydrate content. Preferably, the carbohydrate content of the composition of the present invention is less than about 19 g total carbohydrate per 230 ml of the composition. More preferably, the carbohydrate content of the composition of the present invention is
Total carbohydrates per ml are less than about 18.5 g. Even more preferably, the composition of the present invention has a carbohydrate content of about 18 total carbohydrates per 230 ml of composition.
It is less than g. Most preferably, the carbohydrate content of the composition of the present invention is
Less than about 17.5 g total carbohydrates per 30 ml. As used herein, "carbohydrate content" means "difference" by determining the total amino acid content, water content, lipid content, and ash content of a given composition to be measured according to standard techniques. Required from. The balance of such a composition is determined as the total carbohydrate of the composition,
The term "carbohydrate content" is expressed as total carbohydrate per 230 ml of composition.

Therefore, in another embodiment of the present invention, the composition of the present invention is: a) gelatin, cartilage, amino sugar, glycosaminoglycan, methylsulfonylmethane, precursor of methylsulfonylmethane, S-adeno A chondroprotective agent selected from the group consisting of silmethionine, salts thereof, and mixtures thereof; b) at least 10% by weight of water of the composition; and c) less than about 19 g total carbohydrate per 230 ml of composition. .

In another embodiment of the present invention, the composition of the present invention comprises: a) gelatin, cartilage, amino sugar, glycosaminoglycan, methylsulfonylmethane, a precursor of methylsulfonylmethane, S-adenosylmethionine, A chondroprotective agent selected from the group consisting of these salts, and mixtures thereof; and b) less than about 19 g of total carbohydrate per 230 ml of composition; wherein the composition is substantially free of aspartame.

Various components of the present invention are further described herein. The composition is particularly suitable for the treatment of joint function, bone function and / or inflammation in mammals. Most preferably, the composition is useful for treating joint function and inflammation in mammals, especially joint function.

Chondroprotective agent used in the composition of the present invention includes gelatin, cartilage, amino sugar, glycosaminoglycan, methylsulfonylmethane, a precursor of methylsulfonylmethane, S-adenosylmethionine, and It is selected from the group consisting of these mixtures.
This ingredient is a particularly useful key ingredient in providing bone health, joint health, and anti-inflammatory, and most preferably joint health. Without being limited to theory, chondroprotective agents are important for improving joint function because the components assist in vivo stimulation of proteoglycans and collagen. Proteoglycans bring to the connective tissue the collagen and the like needed for joint health. By nature, proteoglycans are composed of glycosaminoglycans (often called "GAGs"), which are long chains of modified sugars. Amino sugars and methylsulfonylmethanes are useful in forming glycosaminoglycans and proteoglycans.

Preferably, the chondroprotective component is selected from gelatin, cartilage, amino sugars, glycosaminoglycans, S-adenosylmethionine, and mixtures thereof. More preferably, the chondroprotective component is selected from amino sugars, glycosaminoglycans, S-adenosylmethionine, salts thereof, and mixtures thereof. Even more preferably, the chondroprotective component is selected from amino sugars, glycosaminoglycans, and mixtures thereof. Most preferably, the chondroprotective agent is a salt of an amino sugar, especially where the amino sugar is glucosamine.

Various chondroprotective agents, and preferred embodiments thereof, are described in further detail below. Typically, the composition of the present invention will comprise from about 0.0001% to about 75%, preferably from about 0.001% to about 50% by weight of the composition, depending on the final form of the composition.
%, Even more preferably about 0.01% to about 20%, even more preferably about 0.1% to about 10%, and most preferably about 0.1% to about 2%. Including chondroprotectors. For example, a ready-to-drink beverage composition is more typically about 0.0001% to about 10% by weight of the composition, more preferably about 0.
001 wt% to about 2 wt%, and most preferably about 0.01 wt% to about 1 wt%.
Including chondroprotectors. The dry beverage composition (i.e., a composition suitable for dilution to provide a concentrate or ready-to-drink beverage composition) is more typically about 1% to about 75% by weight of the composition, more preferably Is from about 2% to about 50%, even more preferably from about 5% to about 25%, and most preferably from about 15%.
It contains about 20% by weight of chondroprotective agent.

Alternatively, a suitable concentration of chondroprotective agents may be expressed as mass in doses, as described individually for each of the preferred chondroprotective agents listed below. For preferred doses, all dose levels are typical of human patients (eg, about 5
5 kg to 65 kg patients). Dose modification will be required if the composition is used in other mammals. Modification of dose based on the needs of the patient is well within the skill of those in the art. Therefore, it is understood that these dosage ranges are for illustration only and that daily administration can be adjusted depending on a variety of factors. The specific dose of chondroprotectant to be administered is interdependent with the duration of treatment. In addition, the dose and treatment regimen also include the specific cartilage protectant used, indication of treatment,
It will depend on such factors as the efficacy of the compound, the individual characteristics of the patient (eg, patient weight, age, sex, symptoms, etc.), and adherence to a treatment regimen.

Gelatin As is generally known, gelatin is a protein obtained from the partial hydrolysis of collagen, which is the predominant structure and connecting protein organization in mammals. Gelatin is typically about 84% to about 90% protein, about 1%.
% To about 2% mineral salt, and about 8% to about 15% water, which are non-limiting approximations. Gelatin typically contains specific amounts of 18 different amino acids, which are linked together to form a polypeptide chain having approximately 1,000 amino acid residues per chain.

Typically, the collagen obtained for gelatin production is from animal bones and skin, such as cows and pigs. Gelatin production typically involves alkaline pretreatment followed by hot water extraction (providing gelatin with an isoelectric point of about 5) on the collagen material. An acidic pretreatment may be used (providing gelatin with an isoelectric point of about 7-9). According to the present invention gelatin is included in the composition, and a single dose of gelatin in the composition is preferably from about 1 mg to about 2000 mg, more preferably from about 100 mg to.
It is about 700 mg, even more preferably about 150 mg to about 600 mg, and most preferably about 200 mg to about 400 mg. Typically, the composition containing gelatin is administered from about once to about 5 times daily. However, in embodiments of the food and beverage compositions of the present invention, it is preferable to be able to increase typical doses so that the need for administration is only about once per day. Thus, compliance and consumer benefits are increased in these food and beverage compositions.

Cartilage Cartilage includes hydrolyzed cartilage and may be selected as a chondroprotector in the compositions of the present invention. As is generally known in the art, cartilage is a strong, elastic tissue present in the joints (as well as other sites) of the diverse mammalian body. Cartilage consists of at least one of calcium, protein, carbohydrate mucopolysaccharide, and collagen. Especially preferred for use herein are calf cartilage and shark cartilage. Calf cartilage is derived primarily from bovine trachea (also known as calf tracheal cartilage, or BTC), as is the structure of shark cartilage. Shark cartilage is a widely used source of cartilage, and the skeleton of shark mainly consists of cartilage rather than bone.

According to the present invention, cartilage is included in the composition, wherein a single dose of cartilage of the composition is
Preferably about 1 mg to about 2000 mg, more preferably about 100 mg to about 700.
mg, more preferably about 150 mg to about 600 mg, and most preferably about 2.
00 mg to about 400 mg. Typically, the composition containing cartilage is administered from about once to about 5 times daily. However, in embodiments of the food and beverage compositions of the present invention, it is preferable to be able to increase typical doses so that the need for administration is only about once per day.

Amino Sugars One or more amino sugars may be selected as chondroprotective agents herein. Amino sugars are monosaccharide components (ie, hexoses) that are modified with amine functional groups.
The amine functional group may be a free amine moiety or a protected amine moiety (eg N-acyl amine). Preferably, the amino sugar is a precursor of glycosaminoglycan, which is important for the construction of joint components (eg collagen). In addition, certain amino sugars may inhibit the enzymatic activity that affects cartilage fracture in osteoarthritis (eg mannosamine has been found to inhibit aggrecanase). Such amino sugars are well known in the art; many amino sugars occur naturally.

Particularly preferred amino sugars include glucosamine, glucosamine salts, galactosamine, galactosamine salts, mannosamine, mannosamine salts, and N-acetyl derivatives thereof including N-acetylglucosamine and N-acetylgalactosamine. More preferably, the amino sugars include glucosamine and glucosamine salts, most preferably glucosamine salts. Particularly preferred glucosamine salts include glucosamine sulfate and glucosamine hydrochloride. Glucosamine salts are particularly preferred to support the bioavailability of amino sugars.

As an example, glucosamine provides the building blocks required in vivo for the production of glucosaminoglycans found in cartilage. Thus, glucosamine,
And other amino sugars not only relieve the symptoms of joint pain, but also stop the degeneration process,
Functions to prevent and / or retract. A typical single dose of amino sugar is based on the molecular weight of glucosamine hydrochloride,
Preferably about 1 mg to about 5000 mg, more preferably about 100 mg to about 360.
0 mg, even more preferably about 150 mg to about 52200 mg, and most preferably about 250 mg to 1900 mg. For example, a particularly preferred dose of glucosamine hydrochloride is about 1800 mg, which translates to about 1480 mg of glucosamine. All other amino sugars may be similarly administered based on the molecular weight of glucosamine hydrochloride. Typically, the composition containing the amino sugar is from about once a day to about 5 times a day.
It is administered once, preferably about once to about three times daily. However, in embodiments of the food and beverage compositions of the present invention, it is preferable to be able to increase typical doses so that the need for administration is only about once per day.

Glycosaminoglycans One or more glycosaminoglycans may be used as a chondroprotector. Glycosaminoglycans are commonly known as GAGs and are precursors to joint structures such as collagen. Glycosaminoglycans may be important for bone treatment. Suitable glycosaminoglycans are well known to those skilled in the art. Preferred glycosaminoglycans include chondroitin, hyaluronic acid, keratan, heparin and dermatine, and salts thereof. For example, chondroitin sulfate is a particularly preferred chondroitin salt. Salts of glycosaminoglycans, such as amino sugars, are particularly preferred for use herein.

For example, chondroitin provides a structure and is transported through the cartilage to a variety of molecules (this is important because cartilage is not supplied with blood). Chondroitin is a major component of cartilage and mucopolysaccharide. Containing repeating chains of. A typical single dose of glycosaminoglycan is preferably about 1 mg to about 10 g, more preferably about 100 mg to about 5 g based on the molecular weight of chondroitin.
, Even more preferably about 150 mg to about 1000 mg and most preferably about 2.
It is 50 mg to 800 mg. All other glycosaminoglycans may be similarly administered based on the molecular weight of chondroitin. Typically, the composition comprising glycosaminoglycan is administered from about 1 to about 5 times daily. However, in embodiments of the food and beverage compositions of the present invention, it is preferable to be able to increase typical doses so that the need for administration is only about once per day.

Methylsulfonylmethane and Methylsulfonylmethane Precursors The chondroprotective agents herein may be methylsulfonylmethane and precursors thereof. As used herein, the term “precursor” means a compound that is converted in vivo to methylsulfonylmethane in a mammalian system. Methylsulfonylmethane and their precursors are constituents commonly found in vivo and in natural, eg unprocessed food products. Without being limited to theory, the sulfur moieties present in methylsulfonylmethane and their precursors are commonly known as disulfide bonds ("tie bars" or "crosslinks") required to retain connective tissue in joints. Is believed to be provided.

While unprocessed food products contain methylsulfonylmethane and their precursors, conventional food processing and preparation causes loss of these compounds from food products. Therefore, commonly consumed foods are deficient in these compounds. In these respects, methylsulfonylmethane is similar to vitamins and minerals that are typically lost, either partially or wholly, during normal food processing and preparation. The inclusion of methylsulfonylmethane or precursors thereof as chondroprotectants in the compositions herein is therefore an important embodiment of the invention. Non-limiting examples of methylsulfonylmethane precursors include methionine and methyl sulfide. See, for example, U.S. Pat. No. 4,863,748 (Herschler et al., Issued September 5, 1989). Methylsulfonylmethane precursors are associated with a variety of health benefits including anti-inflammatory and joint benefits such as reduction of osteoarthritis and rheumatoid arthritis.

According to the present invention, methylsulfonylmethane is included in the composition, and a single dose of methylsulfonylmethane of the composition is preferably from about 0.01 mg to about 200 mg.
0 mg, more preferably about 0.01 mg to about 500 mg, still more preferably about 1
mg to about 200 mg, and most preferably about 1 mg to about 100 mg. The precursor of methylsulfonylmethane may also be administered based on the molecular weight of the precursor as compared to methylsulfonylmethane. The composition, which typically comprises methylsulfonylmethane, is administered from about 1 to about 5 times daily. However, in embodiments of the food and beverage compositions of the present invention, it is preferable to be able to increase typical doses so that the need for administration is only about once per day.

S-Adenosylmethionine S-adenosylmethionine is commonly known as "SAM-e" and is a compound found in most, if not all, living cells. Without being limited to theory, SAM-e is produced by the reaction of the essential amino acids methionine and an energetic molecule known as adenosine triphosphate (commonly known as ATP). SAM-e manufactures components of cartilage and modifies, repairs and maintains joint function. SAM-e is produced in vivo from the amino acid methionine and is commonly found in food sources such as meat, soybeans, eggs, seeds and lentils.

According to the present invention, SAM-e is included in the present composition, and the single dose of SAM-e of the composition is preferably about 1 mg to about 2000 mg, more preferably about 100 mg.
mg to about 700 mg, more preferably about 150 mg to about 600 mg, and most preferably about 200 mg to about 400 mg. Typically, the composition containing SAM-e is administered from about once to about 5 times daily. However, in embodiments of the food and beverage compositions of the present invention, it is preferable to be able to increase typical doses so that the need for administration is only about once per day.

Sweeteners Sweeteners, as defined herein, are sweeteners other than glucose, dextrose, sucrose, and fructose. However, the inventor of the present invention is
When glucose, dextrose, sucrose, and / or fructose is used in addition to the defined sweetener (see the description for "caloric sweeteners" below), one of glucose, dextrose, sucrose, or fructose or It is not intended to exclude multiple uses.

Sweetening agents are generally known in the art. As mentioned herein,
Sweeteners that provide no or little caloric value to the composition and that provide a low glycemic index include:
The use in the composition of the invention is particularly preferred. Non-limiting examples of such sweeteners include sorbitol, mannitol, xylitol, erythritol, malitol,
Maltose, lactose, fructooligosaccharides, Lo Han Guo, stevioside, acesulfame, aspartame, sucralose, saccharin, xylose, arabinose, fructose, isomalt, ribose, and mixtures thereof. Preferred among these examples are xylitol, erythritol, fructooligosaccharides, Lo Han Guo, stevioside, acesulfame, sucralose, and mixtures thereof. Even more preferred among these examples are erythritol, fructooligosaccharides, Lo Han Guo, acesulfame, sucralose, and mixtures thereof. However, as described below, it is not preferred to include aspartame in the composition in certain embodiments of the invention.

For example, US Pat. No. 5,433,965 (Fischer et al., 1
The naturally occurring sweeteners or purified extracts such as stevioside, protein sweeteners Taumatine, Lo Han Guo, and the like, disclosed in July 18, 995), are also herein included as sweeteners. Can be used. A preferred fructooligosaccharide is a mixture of fructooligosaccharides composed of fructose chains linked to sucrose molecules. Most preferably, these fructooligosaccharides have a nystose, kestose, fructosyl-nystose ratio of about 40:50:10, based on the weight of the composition. A preferred fructooligosaccharide is, for example, the fructosyl transfer of sucrose commercially available from Beghin-Meiji Industries, Neuilly-sur-Seine, France, Neuilly-sur-Seine, France. It may be obtained by an enzymatic reaction of an enzyme.

Other non-limiting examples of such sweeteners include polyols, which are preferred because they have the ability to provide a glycogen without affecting the calories and blood sugar of the sugar. As such, polyols are particularly useful in controlling blood sugar and insulin concentration increases. Non-limiting examples of well-known polyols for such use as sweeteners include erythritol, mannitol, isomalt, lactitol, maltitol, sorbitol, and xylitol. Erythritol is a particularly preferred sweetener for use herein. Erythritol is commonly used as a sweetener bulk in low-calorie foods. Erythritol provides about 70% "sweetness" compared to sucrose and about 5% calories compared to sucrose. In the United States, erythritol is labeled as typically providing about 0.2 grams per gram. Similarly, mannitol, isomalt, lactitol, maltitol, sorbitol, and / or xylitol are present in the composition because they provide traditional sugar bulks with minimal caloric intake and sugar effects on blood. May be used.

Sucralose is also particularly preferred for use herein. Sucralose has little effect on sugar or carbohydrate metabolism, elevated blood glucose, or insulin production. Sucralose can be purchased, for example, from McNeil S
pecialty Products Company), New Brunswick, NJ. Non-limiting examples of other non-caloric sweeteners include aspartame, saccharin, cyclamate, acesulfame K, L-aspartyl-L-phenylalanine lower alkyl ester sweeteners such as U.S. Pat. No. 4,411,925 ( L-Aspartyl-D-alanine amides, such as those disclosed in Brennan et al., 1983), eg US Pat. No. 4,399,163 (
L-such as that disclosed in Brennan et al., 1983).
Aspartyl-D-serinamides, such as US Pat. No. 4,338,346 (
L-Aspartyl-hydroxymethylalkanamide sweeteners such as those disclosed in Brand, 1982), eg US Pat. No. 4,423.
, 029 (Rizzi, 1983), such as those disclosed in L-Aspartyl-1-hydroxyethylalkanamide sweeteners, glycyrrhizin and synthetic alkoxyaromatics.

However, in certain embodiments of the invention, aspartame is not preferred for use in the present invention. Thus, in such an embodiment, the compositions of the present invention are substantially free of aspartame. As used herein, the term "substantially free" with respect to aspartame means that the composition is less than about 0.5% by weight of aspartame, preferably about 0.25% by weight of the composition. Less than aspartame, more preferably less than about 0.1% by weight aspartame, and even more preferably less than about 0.01% by weight aspartame.

The amount of sweetener used in the compositions of the present invention typically depends on the particular sweetener used and the desired sweetening intensity. The composition typically has a composition weight of about 0.
Includes 00001% to about 75% total sweetener by weight. A dry beverage composition (ie, a composition suitable for dilution to provide a concentrate or ready-to-drink beverage composition) is typically about 0.0001% by weight of the composition (ie, dry beverage composition). To about 75% by weight, more preferably about 5% to about 65% by weight, even more preferably about 10% to about 60% by weight, and most preferably about 20% to about 55% by weight.
Includes all sweeteners. A concentrate suitable for dilution to provide a ready-to-drink beverage composition is typically about 0.0001% to about 7% by weight of the composition (ie, concentrate).
5 wt%, more preferably about 1 wt% to about 50 wt%, even more preferably about 2 wt% to about 40 wt%, and most preferably about 5 wt% to about 30 wt% total sweetener. . Ready-to-drink compositions are typically about 0.0001% to about 50% by weight of the composition (ie, ready-to-drink compositions), more preferably about 0.001% to about 25%. , Even more preferably from about 0.01% to about 10%, and most preferably from about 0.25% to about 5% total sweetener. When a mixture of sweeteners is used, the relative weight percent of each sweetener collectively provides the amount of total sweetener present in the composition.

Optional Ingredients of the Composition The composition of the invention may be used in foods, beverages, medicines, over-the-counter, and dietary supplements. Particularly preferred for use herein are syrups, concentrates suitable for dilution to provide ready-to-drink compositions, powder or dry compositions suitable for dilution to provide ready-to-drink compositions, and Ready-to-drink compositions are included. Of these, ready-to-drink compositions are most preferred, and dry beverage compositions and concentrates are also preferred. As described herein, the dry beverage composition is suitable for dilution with water or other liquid to form a concentrate or ready-to-drink beverage composition. "Dry" as defined in the present invention means that the composition comprises less than about 5% water by weight of the dry beverage composition, more preferably less than about 1% water. To do.

Food compositions are also useful herein. Preferred food compositions include sugar confectionery, candies, gums, and other confectionery products, bars (including "healthy" bars and dessert bars), and other baked goods and spreads. Tablets, capsules, pills, and other such forms are also useful herein. Consistent with these diverse uses, the compositions of the present invention enhance their performance in, for example, providing joint health, bone health, other health benefits, desirable nutritional aspects and / or sensory properties. Additional optional ingredients may be included. For example, one or more caloric sweeteners, omega-3-fatty acids, excitable drinks, flavanols, milk solids, soluble fiber, nutrients, flavoring agents, colorants, preservatives, acidulants, emulsifiers, Thickeners, oils, water, carbonized compounds, and the like may be included in the compositions herein. Such optional ingredients may be dispersed, dissolved, or otherwise mixed in the composition. Such components may be added to the compositions of the present invention provided they do not substantially interfere with the characteristics of the composition, particularly joint and / or bone health. Non-limiting examples of optional ingredients suitable for use herein are listed below.

Caloric Sweeteners As noted herein, a distinct advantage of the present invention is to provide compositions containing chondroprotectants that avoid high caloric intake and / or hyperglycemic indicators. However, this does not preclude the use of more traditional caloric sweeteners, and thus the use of one or more caloric sweeteners such as glucose, dextrose, sucrose, and / or fructose in the present invention. Good. For example, sucrose and / or fructose may be commonly used in combination with the requirements of the present invention. Fructose can be obtained or provided as liquid fructose, high fructose corn syrup, dried fructose, or fructose syrup, but is preferably provided as high fructose corn syrup. High fructose corn syrup (HFCS) is HFCS-42, HFC
These are commercially available as S-55 and HFCS-90, and contain 42% by mass, 55% by mass and 90% by mass of sugar solids as fructose, respectively. Fructose is also found in fruit juice, which is included herein as a preferred embodiment of the invention.

Nevertheless, caloric sweeteners are in fact preferred to minimize, and the requirements of the present invention allow this minimization while still providing useful compositions.
Thus, the compositions of the present invention may include a caloric sweetener selected from glucose, dextrose, sucrose, and fructose (more preferably selected from sucrose and fructose).

Omega-3-fatty acids In one particularly preferred embodiment herein, one or more omega-3-fatty acids may be added to the composition. Omega-3-fatty acids are anti-inflammatory compounds that act as competitive inhibitors of the arachidonic acid cascade. Omega-3-fatty acids are precursors in the synthesis of prostaglandins that have the function of controlling inflammation in mammals. For example, US Pat. No. 5,843,919 (Burger (Bu
rger), published December 1, 1998). The omega-3-fatty acids optionally used herein may be omega-3-fatty acids or a combination of omega-3-fatty acids. Non-limiting examples of omega-3-fatty acids suitable for use herein include eicosapentanone acid (also known as EPA), docosahexanoic acid (also known as DHA), and These mixtures are mentioned.

Optionally, omega-3-fatty acids, as well as all other oil soluble ingredients described herein, can be added to the composition by emulsification and / or encapsulation. Additionally, in essentially dry compositions, the omega-3-fatty acids may be spray dried by commonly known techniques. When using one or more omega-3-fatty acids in the compositions herein,
The ratio of the first component herein to one or more omega-3-fatty acids is often important for optimizing health benefits, especially joint health benefits, bone health benefits, and anti-inflammatory. Preferably, the ratio of the first component to the total omega-3-fatty acid (s) present in the composition (by weight) is about 95: 5 to about 5:95, more preferably about 75: 2.
5 to about 25:75, most preferably about 60:40 to about 40:60. The dose of omega-3-fatty acid (s) included in the composition is therefore preferably administered according to these guidelines. Typical dosage levels for the first component are described above in detail herein.

Excitable Beverages As is generally known in the art, excitable beverages can be obtained by extraction from natural sources or can be synthetically produced. Non-limiting examples of excitable beverages include methylxanthines such as caffeine, theobromine, and theophylline. In addition, many other xanthine derivatives have been isolated or synthesized and may be used as excitatory drinks in the compositions herein. In particular, xanthine, 9-methylxanthine, 7-methylxanthine, 3-methylxanthine, 3,7-dimethylxanthine, 8-chloromethyl-3,7-dimethylxanthine, 8-hydroxymethyl-3,7-dimethylxanthine, 3,7-
Diethylxanthine, 3,7-bis- (2-hydroxyethyl) xanthine, 3
-Propyl-7- (dimethylaminoethyl) xanthine, 1-methylxanthine, 1,9-dimethylxanthine, 1-methyl-8-methylthioxanthine, 8-
Phenyl-1-methylxanthine, 1,7-dimethylxanthine, 1,7-dimethyl-8-oxoxanthine, 1,3-dimethylxanthine, 1,3,9-trimethylxanthine, 8-fluorotheophylline, 8-chlorotheophylline , 8-
Bromotheophylline, 8-thiotheophylline, 8-methylthiotheophylline, 8
-Ethylthiotheophylline, 8-nitrotheophylline, 8-methylaminotheophylline, 8-dimethylaminotheophylline, 8-methyltheophylline, 8-ethyltheophylline, 8-propyltheophylline, 8-cyclopropyltheophylline, theophylline-8-propionate (Ethyl ester), 8-benzyl theophylline, 8-cyclopentyl theophylline, 8-cyclohexyl theophylline,
8- (3-indolyl) theophylline, 8-phenyltheophylline, 9-methyl-8-phenyltheophylline, 8- (p-chlorophenyl) theophylline, 8-
(P-Bromophenyl) theophylline, 8- (p-methoxyphenyl) theophylline, 8- (p-nitrophenyl) theophylline, 8- (p-dimethylaminophenyl) theophylline, 8- (p-methylphenyl) theophylline, 8 -(3
4-dichlorophenyl) theophylline, 8- (m-nitrophenyl) theophylline, 8- (o-nitrophenyl) theophylline, 8- (o-carboxyphenyl) theophylline, 8- (1-naphthyl) theophylline, 8- (2, 6-dimethyl-4-hydroxyphenyl) theophylline, 7-methoxy-8-phenyltheophylline, 1,3,7-trimethylxanthine, S-chlorocaffeine, S-oxocaffeine, S-methoxycaffeine, S-methyl Aminocaffeine, 8-diethylaminocaffeine, 8-ethylcaffeine, 7-ethyltheophylline, 7
-(2-chloroethyl) theophylline, 7- (2-hydroxyethyl) theophylline, 7- (carboxymethyl) theophylline, 7- (carboxymethyl) theophylline (ethyl ester), 7- (2-hydroxypropyl) theophylline,
7- (2,3-dihydroxypropyl) theophylline, 7-bD-ribofuranosyl theophylline, 7- (glycero-pent-2-enopyranosyl) theophylline, 7-phenyltheophylline, 7,8-diphenyltheophylline, 1- Methyl-3,7-diethylxanthine, 1-methyl-3-isobutylxanthine, 1-
Ethyl-3,7-dimethylxanthine, 1,3-diethylxanthine, 1,3
7-triethylxanthine, 1-ethyl-3-propyl-7-butyl-8-methylxanthine, 1,3-dipropylxanthine, 1,3-diallylxanthine,
Bruns, which describes 1-butyl-3,7-dimethylxanthine, 1-hexyl-3,7-dimethylxanthine, and 1- (5-oxohexyl) -3,7-dimethylxanthine, Biochemistry and Pharmacology, Volume 30, 325-33
See page 3 (1981).

In addition, these one or more excitable beverages are present, for example, in coffee, tea, cola nuts, cocoa pods, mate tea, yaupon, guarana paste, and horizontal. Natural botanical extracts are a source of preferred excitable drinks that may contain other compounds that slow the bioavailability of excitable drinks, thus, they provide mental recovery without tension or nervousness. And variations may be provided. The most preferred methylxanthine is caffeine. Caffeine may be obtained from the aforementioned plants and their wastes, or alternatively may be prepared synthetically. Preferred botanical sources of caffeine that may be used as a complete or partial caffeine source include green tea, guarana, mate tea, black tea, cola nuts, cocoa, and coffee. As used herein, green tea, guarana, coffee, and mate tea are the most preferred botanical sources of caffeine, most preferably green tea, guarana,
And coffee. Mate tea may have the additional benefit of an appetite suppressant effect and may also be included for this purpose. In any of the embodiments of the present invention, the total amount of caffeine also includes the amount of caffeine naturally present in any added caffeine and tea extract, flavoring agents, plants and any other compound. .

Any of the excitable beverages used herein are preferably present in a physiologically relevant amount, which is the source of actual use of the present invention to achieve the desired psychological changes that are safe and effective. Means to provide the desired amount. When an excitable beverage is used in the composition, such composition has a mass of the composition,
Preferably about 0.0005 wt% to about 1 wt%, more preferably about 0.003 wt% to about 0.5 wt%, more preferably about 0.003 wt% to about 0.2 wt%,
Even more preferably from about 0.005% to about 0.05% by weight, and most preferably from about 0.005% to about 0.02% by weight of excitable beverage. Of course, as the skilled artisan will understand, the actual amount of excitable drink added depends on its physiological effect,
For example, it depends on the effects of consumer psychological changes.

Flavanols Flavanols are natural substances present in a wide variety of plants (eg fruits, vegetables and flowers) Flavanols as used herein are for example fruits, vegetables, green tea or other natural sources from the art. May be extracted by any suitable method known to those skilled in the art. For example, extraction with ethyl acetate or chlorinated organic solvents is a common method for separating flavanols from green tea. The flavanols may be extracted from one plant or a mixture of plants. Many fruits, vegetables, and flowers contain flavanols, but to a lesser extent compared to green tea. Plants containing flavanols are known to those skilled in the art. The most common flavanols extracted from tea plants and others of Catecu Gambir (Uncaria spp.) Include, for example, catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. Can be mentioned.

The flavanols used in all compositions of the present invention can be in the form of tea extracts. Tea extracts are obtained by extracting unfermented tea, fermented tea, partially fermented tea, and mixtures thereof. Preferably, the tea extract is obtained by extracting unfermented tea and partially fermented tea. The most preferred tea extract is obtained from green tea. Both hot and cold extracts can be used herein. Suitable methods for obtaining tea extracts are well known. For example, US Pat. No. 5,879,733 (Ekanay
ake), issued Mar. 9, 1999; U.S. Pat. No. 4,935,256 (Sai (T
sai), issued in June 1990); US Pat. No. 4,680,193 (Lander (L
under), issued July 1987); and US Pat. No. 4,668,525 (Creswick, issued May 26, 1987).

A preferred source of flavanols for the composition of the present invention is green tea. When green tea, and especially the flavanols present in green tea, are incorporated into the beverage, the present inventors have found that flavanols are responsible, at least in part, for delaying the bioavailability of excitable beverages, which is such an excitement. It has been found to contribute to the reduction and / or elimination of nervousness and tone typically associated with sex beverages. Alternatively, these same flavanols may be prepared synthetically or by other suitable chemical methods and incorporated into the composition. Catechin, epicatechin,
And flavanols including these derivatives are commercially available.

The amount of flavanols in the composition of the present invention can vary. However,
When one or more flavanols are used, preferably about 0.001% to about 5%, more preferably about 0.001% to about 2% by weight of the composition, and More preferably from about 0.01% to about 1% by weight, and most preferably from about 0.01% to about 0.05% by weight of one or more flavanols are used.

Milk Solids and Other Proteins One or more milk solids may optionally be included in the compositions of the present invention. As used herein, milk solids means milk from one or more mammals or milk of plant origin, such as fermented milk, lactic acid fermentation or otherwise obtainable by acidification, lactic beverage, sterile milk. Includes dairy products such as bases, liquid milk, and skim milk powder or all milk powders or other powder forms of milk. Milk solids, as used herein, refers to solid contents or milk-based dry matter. When using one or more milk solids, the desired total concentration of milk solids is calculated in the milk solids based on the compositions of the present invention, typically from about 0.001% to about 15%, Preferably about 0.005% to about 10%, and most preferably about 0.1%.
~ About 5%.

Other proteins such as soybean, milk sperm, caseinate, including the aforementioned isolates may be used in the compositions of the present invention. The concentrations of these proteins will vary and are readily determined by one of ordinary skill in the art.

Soluble Fibers One or more soluble fibers may optionally be included in the compositions of the present invention to provide a nutritional benefit. Soluble fibers that may be used alone or in combination in all embodiments of the invention include pectin, psyllium, guar gum, xanthan gum, alginate, acacia, fructooligosaccharides, inulin, agar, carrageenan, and the like. However, it is not limited thereto. Of these soluble fibers, preferred is at least one of guar gum, xanthan, and carrageenan, and most preferred is at least one of guar gum and xanthan. These soluble fibers can also be utilized as stabilizers in various embodiments of the invention.

Particularly preferred soluble fibers for use herein are glucose polymers, preferably those with branched chains. Among these soluble fibers, the preferred one is commercially available from Matsutani Chemical Industry Co. (Itami City, Hyogo, Japan) and sold under the trade name Fibersol 2. Pectin and fructooligosaccharides are also preferred as soluble fibers herein. Even more preferably, pectin and fructooligosaccharide are used in combination. A preferred ratio of pectin to fructooligosaccharide is about 3 based on the weight of the composition.
: 1 to about 1: 3. Preferred pectins have a degree of esterification greater than about 65%.

A preferred fructooligosaccharide is a mixture of fructooligosaccharides composed of fructose chains linked to sucrose molecules. Most preferably, the fructooligosaccharides are nystose, kestose, fructosyl-.
The ratio of fructosyl-nystose is about 40, based on the weight of the composition.
: 50: 10. Preferred fructooligosaccharides are, for example, Beghin-Meiji Industries, Inc. of Nuilly-Sircein, France.
Neuilly-sur-Seine, France) may be obtained by enzymatic reaction of fructosyl transferase of sucrose, which is commercially available. Preferred pectins are obtained from citrus peels by hot acid extraction, and also for example:
It may also be obtained from Danisco Co., Braband, Denmark.

When soluble fiber is used, a desirable total soluble dietary fiber value for the present compositions of the present invention is from about 0.01% to about 15% by weight of the composition, preferably about 0.1%. Wt% to about 5 wt%, more preferably about 0.1 wt% to about 3 wt%,
Most preferably it is about 0.2% to about 2% by weight.

Nutritional agents The compositions herein are optionally, but preferably, further supplemented with one or more nutritional agents, especially one or more vitamins, and / or minerals. National Academy of Sciences-National Resear
ch Council), Food and Nutrition Board-Recommended Daily Dietary Allowance, The US Recommended Daily Intake (U) for vitamins and minerals
SRDI) has been defined and described.

Unless otherwise specified herein, when certain minerals are present in the composition,
The composition is typically at least about 1% of USRDI for such minerals.
Preferably at least about 5%, more preferably about 10% to about 200%, even more preferably about 40% to about 150%, most preferably about 60% to about 125%. Unless otherwise specified herein, when certain minerals are present in the composition, the composition is at least about 1%, preferably at least about 5%, more preferably about 10% of USRDI for such minerals. To about 200%, even more preferably about 20% to about 150%, and most preferably about 25% to about 120%.

Non-limiting examples of such additional vitamins and minerals include niacin, thiamine, folic acid, pantothenic acid, biotin, vitamin A, vitamin C, vitamin B ₂ , vitamin B ₃ , vitamin B ₆ , vitamin B ₁₂ , Vitamin D, vitamin E,
Vitamin K, iron, zinc, copper, phosphorus, iodine, chromium, molybdenum, and fluorides. Preferably, if more vitamins or minerals are utilized, the vitamins or minerals include niacin, thiamine, folic acid, iodine, vitamin A, vitamin C, vitamin B ₆ , vitamin B ₁₂ , vitamin D, vitamin E, iron, zinc and Selected from calcium. Preferably, at least one vitamin, vitamin C, vitamin B _6, vitamin B _12, vitamin E, pantothenic acid, selected niacin, and from biotin. Also, preferably the composition is vitamin C.
And vitamin B ₆ , vitamin B ₁₂ , vitamin E, pantetonic acid, niacin,
And one or more other vitamins selected from biotin.

Commercially available sources of vitamin A may also be included in the composition. As used herein, the term "vitamin A" refers to vitamin A (retinol), β
Includes, but is not limited to, carotene, retinol palmitate and retinol acetate. Vitamin A includes, for example, fats and oils, beadlets,
Alternatively, it may be in any form of encapsulation. When Vitamin A is present in the compositions herein, the composition provides such vitamins at least about 1% of USRDI, preferably at least about 5%, more preferably from about 10% to about 200%.
, Even more preferably about 15% to about 150%, most preferably about 20% to about 1.
Contains 20%. When Vitamin A is present in the compositions herein, it is particularly preferred to contain about 25% Vitamin A of USRDI. The amount of Vitamin A added depends on the processing conditions and the desired dosage of Vitamin A after storage. When Vitamin A is included in the composition, the composition has a weight of the composition, preferably about 0.
． 0001 wt% to about 0.2 wt%, more preferably about 0.0002 wt% to about 0.12 wt%, and preferably about 0.0003 wt% to about 0.1 wt%, and even more preferably about 0.0005% to about 0.08%, most preferably about 0%
． 001 wt% to about 0.06 wt% Vitamin A.

Commercially available sources of vitamin B ₂ (also called riboflavin) may be used in the compositions of the present invention. If there are vitamin B ₂ in the compositions herein, at least about 1% of the composition USRDI, preferably at least about 5%, more preferably from about 5% to about 200%, even more preferably about 10 % To about 150%, most preferably about 10% to about 120% of such vitamins. If there are vitamin B ₂ in the compositions herein, especially preferably contain from about 15% to about 35% of the USRDI for vitamin B _2. Vitamin C (ascorbic acid) is an optional component particularly preferred for use herein. Without being limited to theory, it is believed that Vitamin C may be used to enhance the benefits herein by acting as a cofactor for the enzyme that crosslinks collagen.

Encapsulated ascorbic acid and saltable salts of ascorbic acid can also be used. When Vitamin C is present in the compositions herein, the composition provides such vitamins with at least about 1% of USRDI, preferably at least about 5%, more preferably from about 10% to about 200%, and even more preferably. About 20% to about 150%, most preferably about 25% to about 120%. When Vitamin C is present in the compositions herein, it is particularly preferred to contain about 100% Vitamin C of USRDI. The amount of Vitamin C added depends on the processing conditions and the desired dosage of Vitamin C after storage. When Vitamin C is included in the composition, the composition is preferably about 0.005% to about 0.2%, more preferably about 0.01% to 0.12% by weight of the composition. %, Preferably about 0.02% to about 0.1%, even more preferably about 0.02% to about 0.08%, most preferably about 0.03% to about 0%. It contains 0.06% by mass of vitamin C.

The amounts of other vitamin supplements that may be incorporated herein include vitamin B ₆ , and vitamin B ₁₂ , folic acid, niacin, pantothenic acid, folic acid, vitamin D.
, And Vitamin E, but is not limited thereto. If the composition comprises one of these vitamins, preferably the composition does not contain such vitamins.
It comprises at least 5% of SRDI, preferably at least 25%, most preferably at least 35%. Minerals that may optionally be included in the compositions herein include, for example, calcium,
Manganese, magnesium, boron, zinc, iodine, iron, and copper. Minerals may be in salt, chelate, complex, or colloidal form, for example.

Any soluble salt of these minerals suitable for inclusion in an edible composition, such as magnesium citrate, magnesium gluconate, magnesium sulfate, zinc chloride, zinc sulfate, potassium iodide, copper sulfate, copper gluconate. , Copper citrate, etc. may be used. Manganese is a particularly preferred mineral for use herein, which mineral is involved in glycosaminoglycan synthesis, collagen, and glycoprotein.
In addition, manganese deficiency can lead to abnormal bone growth, joint inflammation, bone loss, and arthrosis. Manganese ascorbate is the preferred form of manganese for use herein. A typical manganese dose is in the range of about 0 to about 1000 mg, more preferably about 50 mg to about 950 mg, and most preferably about 50 mg to about 250 mg in a human or large mammal (eg, horse). Boron is a particularly preferred mineral for use herein, which is required for bone osteocalcin formation.

Calcium is a particularly preferred mineral for use in the present invention. Preferred sources of calcium include, for example, 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 titrate
), Calcium gluconate, calcium realate, calcium tantrate, and calcium lactate, and especially citric acid-calcium malate. The form of citric acid-calcium malate is, for example, US Pat. No. 5,670,344 (Mehansho et al., Issued Sep. 23, 1997); US Pat. No. 5,612,026 (Deal (
Diehl) et al., Issued March 18, 1997); US Pat. No. 5,571,441 (
Andon et al., Issued November 5, 1996); US Pat. No. 5,474,474.
793 (Meyer et al., Issued December 12, 1995); US Pat. No. 5,468,506 (Andon et al., Issued November 21, 1995).
U.S. Pat. No. 5,445,837 (Burkes et al., Aug. 2, 1995).
9th); U.S. Pat. No. 5,424,082 (Dake et al., Issued June 13, 1995); U.S. Pat. No. 5,422,128 (Burkes et al.,
Published June 6, 1995; US Pat. No. 5,401,524 (Burks
es) et al., issued March 28, 1995); U.S. Pat. No. 5,389,387 (Zuniga et al., issued Feb. 14, 1995); U.S. Pat. No. 5,314,91.
No. 9 (Jacobs, issued May 24, 1994); US Pat. No. 5,23.
No. 2,709 (Saltman et al., Issued August 3, 1993); US Pat. No. 5,225,221 (Camden et al., Issued July 6, 1993).
U.S. Pat. No. 5,215,769 (Fox et al., June 1993 1).
Issue); US Pat. No. 5,186,965 (Fox et al., 1993.
Published February 16, 2016; US Patent No. 5,151,274 (Saltman
) Et al., Issued September 29, 1992); US Pat. No. 5,128,374 (Kochanowski, issued July 7, 1992); US Pat. No. 5,118,
513 (Mehansho et al., Issued June 2, 1992); US Pat. No. 5,108,761 (Andon et al., Issued April 28, 1992);
U.S. Pat. No. 4,994,283 (Mehansho et al., Issued February 19, 1991); U.S. Pat. No. 4,786,510 (Nakel et al. 19,
No. 4,737,375 (issued Nov. 22, 1988);
Nakel) et al., Published April 12, 1988). Preferred compositions of the present invention comprise from about 0.01% to about 0.5% by weight of the composition, more preferably from about 0.03% to about 0.2%, even more preferably about 0. 05 mass% ~
Includes about 0.15 wt%, and most preferably about 0.1 wt% to about 0.15 wt% calcium.

Iron may also be used in the compositions and methods of the present invention. Acceptable forms of iron are well known in the art. The amount of iron compound incorporated into the composition will vary widely depending on the level of nutritional support desired in the final composition and the intended consumer. The iron fortifying compositions of the present invention typically have from about 5% to about 100% of USRDI for iron.
Preferably about 15% to about 50%, most preferably about 20% to about 40%.

Ferrous iron is typically better utilized for the body than ferrous iron. The highly bioavailable ferrous salts that can be used in the ingestible compositions of the present invention include ferrous sulfate, ferrous fumarate, ferrous succinate, ferric gluconate. Ferrous iron, ferrous lactate,
Examples include ferrous tartrate, ferrous citrate, ferrous amino acid chelate, and mixtures of these ferrous salts. Ferrous iron is typically more bioavailable, but certain ferric salts can also provide a highly bioavailable source of iron. The highly bioavailable ferric salts that can be used in the food or beverage composition of the present invention are ferric saccharate, ferric ammonium citrate, ferric citrate. , Ferric sulfate, and mixtures of these ferric salts. Combinations or mixtures of highly bioavailable ferrous and ferric salts can be used in these edible mixes and beverages in ready-to-serve form. Preferred highly bioavailable sources of iron are ferrous fumarate and ferrous amino acid chelate.

A particularly suitable amino acid chelated ferrous iron as a highly bioavailable iron source for use in the present invention is one having a ligand to metal ratio of at least 2: 1.
For example, a suitable amino acid chelate ferrous iron having a ligand to metal molar ratio of 2 is of the formula: Fe (L) ₂ where L is an α-amino acid, dipeptide, tripeptide, or tetrapeptide. (
quadrapeptide) ligand. Thus, L is alanine, arginine, asparagine, aspartic acid, cysteine, cystine, glutamine, glutamic acid, glycine, histidine, hydroxyproline, isoleucine, leucine, lysine, methionine, ornithine, phenylalanine, proline, serine, threonine, tryptophan, Tyrosine, and valine; or any coordination that is a naturally occurring α-amino acid selected from dipeptides, tripeptides, or quadrapeptides formed by any combination of these α-amino acids Can be a child. For example, U.S. Pat. No. 4,863,898 (Ashmead et al., Issued Sep. 5, 1989); U.S. Pat. No. 4,830.
, 716 (Ashmead, issued May 16, 1989); US Pat. No. 4,599,152 (Ashmead, issued July 8, 1986), all of which are incorporated by reference. checking ... Particularly preferred amino acid chelates ferrous iron are those in which the reacting ligands are glycine, lysine, and leucine. Most preferred is the amino acid chelated ferrous iron, where glycine is the ligand, sold under the trade name FERROCHEL (Albion Laboratories, Salt Lake City, Utah).

In addition to these highly bioavailable ferrous and ferric salts, other bioavailable iron sources are included in the food and beverage compositions of the present invention. Can be Other sources of iron that are particularly suitable for enhancing the compositions of the present invention include certain iron-sugar-carboxylate complexes. In these iron-sugar-carboxylate complexes, the carboxylate provides (preferably) a ferrous or ferric counterion. The general synthesis of these iron-sugar-carboxylate complexes involves formation of calcium-sugar moieties in aqueous media (eg, the reaction of sugars with calcium hydroxide), iron-sugar moieties to provide iron-sugar moieties in aqueous media. Of an iron source (such as ferrous ammonium sulfate) with a calcium-sugar moiety, and the reaction system is neutralized with a carboxylic acid ("carboxy counterion") to provide the desired iron-sugar-carboxylate complex. It depends. Sugars that can be used to make the calcium-sugar moiety include any ingestible sugar material such as glucose, sucrose and fructose, mannose, galactose, lactose, maltose, and mixtures thereof, sucrose, and Fructose is more preferred. The carboxylic acid that provides the "carboxylate counterion" can be an ingestible carboxylic acid such as citric acid, malic acid, tartaric acid, lactic acid, succinic acid, propionic acid, and the like, as well as mixtures of these acids.

Such iron-sugar-carboxylate complexes are described, for example, in US Pat. No. 4,786,86.
510 and 4,786,518 (Nakel et al., 1988 11).
It can be prepared by the method described in (issued on 22nd of March), each of which is incorporated herein by reference. These materials, referred to as "complexes",
It may be present in solution as a complicated, highly hydrated protective colloid; the term "complex" is used for simplicity purposes. Zinc may also be used in the compositions and methods of the present invention. Acceptable forms of zinc are well known in the art. The zinc toughening compositions of the present invention typically contain from about 5% to about 100% of USRDI for zinc, preferably from about 15% to about 50%, most preferably from about 25% to about 45%. The zinc compound usable in the present invention is
For example, zinc sulfate, zinc chloride, zinc acetate, zinc gluconate,
Zinc ascorbate, zinc citrate, zinc aspartate,
It can be any commonly used shape such as zinc picolinate, amino acid chelated zinc, zinc oxide and the like. Zinc gluconate and zinc amino acid chelate are particularly preferred.

Flavoring agents One or more flavoring agents are recommended in the embodiments herein to enhance their palatability. Any natural or synthetic flavor can be used in the present invention. For example, it is highly preferred to include fruit juice in the composition of the present invention. It is also a preferred embodiment to include one or more botanical and / or fruit flavors that may be used herein. Therefore, flavoring agents can also include blends of various flavors. As used herein, such flavors may be synthetic or natural flavors.

Any of a variety of juices and / or juice concentrates may be incorporated herein, such as apple, strawberry, lemon, grapefruit, kiwi, lime, grape,
Uses tangerine, orange, cherry, raspberry, cranberry, peach, watermelon, passion fruit, pineapple, mango, cupuacu, guava, cocoa, papaya, and apricot juice, and mixtures thereof (eg, cranberry and apple). You may. In a particularly preferred embodiment, the composition of the present invention is greater than 0% by weight of the composition, more preferably at least about 5% by weight, even more preferably from about 5% to about 60% by weight, even more preferably. Comprises from about 5% to about 40%, and most preferably from about 5% to about 30% fruit juice.

Fruit flavors may also be used. Particularly preferred fruit flavors are apple, strawberry, lemon, grapefruit, kiwi, lime, grape, tangerine, orange, cherry, raspberry, cranberry, peach, watermelon and the like, and mixtures thereof. Flavor blends (eg tangerine-orange)
Is most preferred. Foreign lactone flavors such as passion fruit, pineapple, mango, cupuacu, guava, cocoa, papaya, and apricot, and mixtures thereof may also be used. These fruit flavors can be derived from natural sources such as fruit juices and flavor oils, or may be synthetically prepared.

Preferred botanical flavors include, for example, tea (preferably black tea and green tea, most preferably green tea), aloe vera, guarana, yak carrot, ginkgo biloba, hawthorn, hibiscus, rose hips, chamomile, peppermint, fennel,
Ginger, licorice, lotus seeds, chisandra, saw palmetto, salsaparilla, safflower, hypericum, turmeric, cardimon, nutmeg, cassia bark, bukonoki, cinnamon, jasmine, hawthorn, chrysanthemum, bamboo shoots, sugar cane, litchi, bamboo shoots , Coffee, etc. Preferred among these are tea, guarana, ginseng, ginkgo, and coffee.
In particular, the combination of tea flavors, preferably green tea or black tea flavors (preferably green tea) and optionally fruit flavors has an attractive flavor. In other preferred embodiments, coffee is included in the composition. The combination of green tea and coffee in the composition is often preferred.

If desired, flavors in flavoring agents may be formed into emulsified droplets, which are then dispersed in the beverage composition or concentrate. These droplets usually have a specific gravity less than that of water and therefore form a separate phase, so that the weighting agent (which can also act as a clouding agent) maintains the emulsified droplets dispersed in the beverage composition or concentrate. Can be used to Examples of such weighting agents are brominated vegetable oils (BVO) and resin esters, especially ester gums. L.S., which is further described for the use of weighting agents and clouding agents in liquid beverages. F. See Green, Developments in Soft Drinks Technology, Volume 1, Applied Science Publishers Ltd., pages 87-93 (1978). Flavoring agents are typically conveniently available as concentrates or extracts, or in the form of synthetically produced flavor esters, alcohols, aldehydes, terpenes, sesquiterpenes and the like.

Colorants Small amounts of one or more colorants may be used in the compositions of the present invention. FD
The use of & C dyes (eg yellow # 5, blue # 2, red # 40) and / or FD & C lakes is preferred. The addition of the lake to the other powder ingredients results in a completely and uniformly pigmented beverage mixture for all particles, especially for the colored iron compounds. Preferred lake dyes that may be used in the present invention are lakes approved by the U.S. Food and Drug Administration such as Red No. 40, Yellow No. 6, Blue No. 1 Lake. In addition, FD
The & C dyes or mixtures of FD & C lake dyes may be used in combination with other conventional food and food colorings. Riboflavin, and b-carotene may also be used. In addition, for example fruits, vegetables and / or grapes, black grapes,
Other natural colorants may be used including plant extracts such as aronia, carrots, beetroot, red cabbage, and hibiscus.

The amount of colorant used will vary depending on the colorant used and the desired intensity of coloration in the final composition. The amount can be easily determined by those skilled in the art. When used, colorants generally comprise from about 0.0001% to about 0% by weight of the composition.
． It should be present in a concentration of 5% by weight, preferably about 0.001% to about 0.1% by weight, most preferably about 0.004% to about 0.1% by weight.

Preservatives Optionally one or more preservatives may additionally be used herein. Preferred preservatives include, for example, sorbate, benzoate and polyphosphate preservatives. Preferably, when preservatives are used herein, one or more sorbate or benzoate preservatives (or mixtures thereof) are used. Suitable sorbate and benzoate preservatives for use in the present invention include sorbic acid,
Benzoic acid, and salts thereof are included, which also include calcium sorbate (
calcium sorbate), sodium sorbate, potassium sorbate (potassium s
orbate), calcium benzoate, sodium benzoate, potassium benzoate, and mixtures thereof, but are not limited thereto. Sorbate preservatives are especially preferred. Potassium sorbate is particularly preferred for use in the present invention.

When the composition comprises a preservative, it is preferably in an amount of the composition material, preferably about 0.0
005 wt% to about 0.5 wt%, more preferably about 0.001 wt% to about 0.4
%, Even more preferably about 0.001% to about 0.1%, even more preferably about 0.001% to about 0.05%, most preferably about 0.0%.
It is included at a concentration of from 03% by weight to about 0.03% by weight. When the composition comprises a mixture of one or more preservatives, the overall concentration of such preservatives is preferably maintained in these ranges.

Acidulants If desired, the composition may optionally include one or more acidulants. An amount of acidulant may be used to maintain the pH of the composition. The composition of the present invention preferably has a pH of about 2 to about 10, more preferably about 2 to about 7, and even more preferably about 2.
To about 5, even more preferably about 3 to about 5, and most preferably about 3.5 to about 4.
It is 5. The acidity of the beverage can be, for example, the use of one or more of the aforementioned acidulants,
It can be adjusted and maintained within the required range by known and conventional methods. Typically, an acidity within the above range is a balance between maximum acidity for inhibiting microorganisms and optimal acidity for the desired beverage flavor.

Organic as well as inorganic edible acids may be used to adjust the pH of the beverage and may be added additionally to supplement the acid as part of the second component herein. The acid can be present in its undissociated form, or as its respective salt, for example:
It is a salt of potassium or sodium hydrogen phosphate, or potassium or sodium dihydrogen phosphate. Preferred acids are edible organic acids including citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, or mixtures thereof. The most preferred acids are citric acid and malic acid. Acidulants can also act as antioxidants that stabilize beverage components. Examples of commonly used antioxidants include, but are not limited to, ascorbic acid, EDTA (ethylenediaminetetraacetic acid) and salts thereof.

Emulsifiers and Oils One or more emulsifiers and / or oils may be included in the composition for the purposes of fineness and opacification. Typical emulsifiers and oils useful herein include, for example, mono-diglycerides, lecithin, pulp, cotton seed oil, and vegetable oils.

Thickeners One or more thickeners may optionally be added to the compositions of the present invention, for example to provide viscosity control and / or fineness. Various thickeners are well known in the art. Non-limiting examples of thickeners include cellulosic compounds, gum gatti, modified gum gatti, xanthan gum, tragacanth gum, guar gum, carob gum, pectin, and mixtures thereof. For example, U.S. Pat. No. 4,
See 705,691 (Kupper et al., Issued November 10, 1987). Particularly preferred for use herein include xanthan gum, gellan gum, guar gum, and cellulosic compounds.

Cellulose compounds are widely known in the art. Cellulosic compounds are typically anionic polymers derived from cellulose. Non-limiting examples of cellulosic compounds used herein include carboxymethyl cellulose, methyl cellulose, and hydroxyethyl cellulose, hydroxypropyl cellulose. The most preferred cellulose compound for use in the composition is carboxymethyl cellulose, especially sodium carboxymethyl cellulose. Non-limiting examples of cellulosic compounds include sodium carboxymethyl cellulose (Aqualon® 7HOF as Hercules, Inc.).
Commercially available from Wilmington, Delaware).

When present, thickeners are typically the weight of the composition, preferably about 0.00.
001 wt% to about 10 wt%, more preferably about 0.00001 wt% to about 5 wt%, even more preferably about 0.00001 wt% to about 1 wt%, even more preferably about 0.01 wt%. To about 0.2% by weight, and most preferably about 0.0
Used in the composition at a concentration of 2% to about 0.05% by weight.

Water Water may, and preferably is, included in the present composition. Water is most preferably included in embodiments of the beverage composition of the present invention. When water is included in the compositions herein, the composition is preferably at least about 10% water, more preferably at least about 20% water, even more preferably at least about 40%.
Water, even more preferably at least about 75% water, and most preferably at least about 80% water. Furthermore, ready-to-drink beverage compositions typically include at least about 80% to about 99.9% water. The beverage concentrate typically comprises at least about 10% water, more preferably at least about 20% water, and most preferably at least about 25% water. As defined herein, "dry" with respect to a beverage composition means that the composition comprises less than about 5% water by weight of the composition, more preferably less than about 1% water by weight. To do. As used herein, water of the composition includes all added water and water present in combination ingredients (eg, fruit juice).

Carbonation Component Carbon dioxide can be injected into water to combine with the beverage concentrate to obtain carbonation, or into the beverage composition after dilution. The carbonated beverages can be placed in bottles, containers such as cans, and then sealed. Any conventional method of carbonation,
It may be used to make carbonated beverage compositions of this invention. The amount of carbon dioxide infused into the beverage depends on the particular flavor system used and the desired amount of carbonation.

Method of Manufacture The compositions of the present invention are manufactured according to methods well known to those skilled in the art. For example, the compositions of the present invention may be prepared by dissolving, dispersing, or mixing in water all components, either alone or in suitable combination, where appropriate Stir with mechanical stirrer until dissolved or fully dispersed. If appropriate, all separating solutions and dispersions may then be combined. When using a tea extract that is typically pH sensitive, it is important to adjust the desired pH with the acidulant and / or in a buffer system before adding the tea extract to the mixture. If a shelf stable composition is desired, the final mixture is optionally but preferably pasteurized or aseptically filled under suitable process conditions.

In the manufacture of the beverage composition, the beverage concentrate may optionally be first formed. One method of preparing a beverage composition in a concentrated form starts with less than the required amount of water used to prepare the beverage composition. In another method, the final prepared beverage composition is partially dehydrated to remove only a portion of the water and any other volatile liquids present. Dehydration may be performed according to well known procedures such as evaporation under vacuum. The concentrate can also be in the form of a relatively thick liquid. Typically, syrups are formed by adding suitable ingredients, such as electrolytes or emulsions, to beverage concentrates. The syrup is then mixed with water to form the final beverage or final beverage concentrate. The weight ratio of water to syrup is typically about 1: 1 to about 5: 1.

Carbon dioxide can be injected either into the water that is combined with the beverage concentrate or into a drinkable beverage composition to complete carbonation. The carbonated beverage composition can then be stored in a suitable container and sealed. Techniques for making beverages and carbonating embodiments of the present invention are described in the following references: F. Green (Gree
n) (ed.), Developments in Soft Drinks Technology
Volume 1 (Elsevier, 1978); S. Cattell
) And P.I. M. Davies, "Preparation and Processing of Fruit Juices, Cordial"
s and Drinks), Journal of the Society of Dairy Techno
38) (1), pages 21-27, A. H. Varnam and J
． P. Sutherland, Beverage-Technology, Chemistry and Microbiology (Beverage)
s-Technology, Chemistry and Microbiology), Chapman Hall
Hall), 1994; J. Mitchel (ed.), Formulation and Production of Carbonated Soft Drinks
), Blackie and Sons Ltd., 1990.

A dry composition, or an essentially dry composition of the invention, can be prepared by blending all the essential dry ingredients in appropriate amounts and in suitable ratios. Alternatively, the finally prepared beverage composition can be dehydrated to obtain the dry beverage composition of the present invention. Dry beverage compositions are, for example, either powders, granules or tablets dissolved in an appropriate amount of water or other liquid which is subsequently carbonated or non-carbonated to produce a beverage concentrate or ready-to-drink beverage composition. be able to. Alternatively, the dry forms of the present invention may be incorporated into other compositions including, but not limited to, cereal bars, breakfast bars, energy bars, and nutrition bars.

Other essentially dry compositions include, for example, tablets, capsules, granules, and dry powders. Tablets are suitable binders, lubricants, diluents, disintegrants, colorants,
It may contain a flavoring agent, a flow agent, and a melting agent. Suitable carriers and excipients that may be used in the dry form formulations of the present invention include, for example, US Pat. No. 3,903,297.
No. (Rober, published September 2, 1975). Techniques and compositions for making dry forms useful in the method of the present invention are described in the following references: W. Houghton (ed.), Development of soft drink technology (Developments
in Soft Drinks Technology, Volume 3, Chapter 6 (Elsevier), 198
4); Modern Pharmaceutics, Chapters 9 and 10 (Banker & Rodes (ed.), 1979); Liberman et al., Pharmaceutical dosage form: tablets (Pharmaceutical Dosage Forms) : Tablets) (1981);
And Ansel, Introduction to Pharmaceutica
Dosage Forms), 2nd Edition, (1976).

Kits of the Invention The compositions of the invention may be used in the kits described herein. A kit of the invention, together with one or more compositions of the invention, may be used by the user of the kit by words, pictures, and / or the like, that is, the use of the kit may result in joint health benefits (arthritis and / or To reduce, prevent, and / or prevent osteoarthritis, and improve flexibility, bone health benefits (including bone maintenance and / or construction), anti-inflammatory (eg, pain relief). It includes information informing that it provides one or more general health and / or general physiological health including but not limited to. Additionally or alternatively, the kit, together with one or more compositions of the invention, is that the use of the kit is suitable and / or beneficial for use by a diabetic mammal (ie, use in a diabetic mammal). It can include information that informs the user of the kit by language, picture, etc.

In a particularly preferred embodiment, this information is printed directly or indirectly on a storage device (eg, bottle) containing the composition. By way of example, these preferred kits may be in the form of a single bottle containing the composition or may be available in multiple bottles each containing the composition. For example, the kit is 1
Books bottles, or 4, 6, 7 (eg supplied weekly), or 8 bottles may be purchased as a case packaged together. Additionally, the monthly kit may be purchased as a case, for example packaged with 28 or 30 bottles. In this case, as a non-limiting example, the information may be printed on individual bins and / or on the storage device containing the bins.

As used herein, information may be conveyed via language, pictures, symbols and / or other visual descriptors. Such information need not be the actual word as used herein, such as "joint", "bone", "human", "mammal" or "diabetes", but rather the same or similar meaning. The use of languages, pictures, symbols, etc. to convey is considered within the scope of the invention.

Methods of the Invention The methods of the invention provide for oral administration of a composition of the invention to a mammal, preferably a human (ie, for the treatment of joint dysfunction, bone dysfunction, and / or inflammation). Intake). The composition is preferably ingested by a mammal experiencing joint and / or bone dysfunction or by a person wishing to maintain current joint and / or bone function (ie, prophylactic use). Additionally or alternatively, the composition may be suitable and / or beneficial for use by diabetic mammals by including a sweetener herein. The compositions of the present invention may be taken as an adjunct to conventional nutritional needs. The frequency of administration is not limited, but such administration is typically at least once a week, more preferably at least three times a week, and most preferably at least once a day. Administration is typically continued.

As used herein, the term “oral administration” with respect to a mammal, preferably a human, includes treatment of joint dysfunction, bone dysfunction and / or inflammation, preferably by the mammal. Means to take or be instructed to take one or more compositions of the present invention for one or more purposes described herein. For example, such instructions may be oral instructions (eg, oral instructions by a doctor, health professional, professional salesperson, or association, and / or via radio or television media (ie, advertising)), or in writing. (Eg, through written instructions by a doctor or other health professional (eg, handwritten notes), professional salesperson, or association (eg, through advertising leaflets, brochures, or other educational equipment), letters It may be a medium (eg, internet, email, other computer-related medium), and / or a package associated with the composition (eg, a label on the package containing the composition). As used herein, "written" means through language, pictures, symbols and / or other visual descriptors. Such instructions need not use the actual terms, such as "joint", "bone", "inflammation", "human" or "mammal" as used herein, but rather convey the same or similar meanings. Use of different languages, pictures, symbols, etc. is considered within the scope of the invention.

Examples The following are non-limiting examples of the present compositions prepared using conventional methods. The following examples are provided to illustrate the invention and are not intended to limit their scope in any way.

Example 1 A low calorie dry beverage composition suitable for dilution to provide a ready to drink composition is prepared having the following ingredients: About 10 g of the dry composition is packaged in a single sachet and then packaged together in a kit containing 7 sachets (eg, a weekly dose) that are transportable and user friendly. The dry beverage composition may be diluted with water by the user to provide 230 ml of a ready-to-drink beverage composition. The two kits are obtained for a 50 year old diabetic human female, intended for a two week dose. The woman dilutes the contents of one sachet once a day with water and takes the resulting ready-to-drink composition. Two weeks later, the woman reports symptomatic pain relief and can more easily perform various physical tasks. In addition, women can take the composition without any appreciable increase in blood glucose.

[0108]

[Table 1]

Example 2 A low calorie ready-to-drink beverage composition having a total carbohydrate of about 16 g per 230 ml of composition is prepared by combining the following ingredients in a conventional manner.

[0110]

[Table 2]

Various flavors of the beverage composition may be formulated by standard techniques, such as orange, grapefruit, cranberry, and / or cranberry-apple flavors. In a preferred embodiment of the invention, 28 PET bottles, each containing 8 ounces of the composition, are packaged together in a convenient container (eg, a box). It may be used as a monthly dose of the composition of the invention. The kit is obtained for a 60 year old diabetic human male, intended for a one month dose. Men take the contents of one bottle daily for 28 days. About 10 days into this period, you can walk a mile a day without feeling any pain in your knees. In addition, men can take the composition without any appreciable increase in blood glucose levels and maintain their weight during this period.

─────────────────────────────────────────────────── ─── Continued Front Page (51) Int.Cl. ⁷ Identification Code FI Theme Coat (Reference) A61K 35/32 A61K 35/32 35/60 35/60 38/17 A61P 19/02 A61P 19/02 19 / 08 19/08 29/00 29/00 A61K 37/12 (81) Designated countries EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE, TR), OA (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM , KE, LS, MW, MZ, SD, SL, SZ, TZ, UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AE, AG, AL, AM , AT, AU, A , BA, BB, BG, BR, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN , MW, MX, MZ, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, TZ, UA, UG, UZ, VN, YU, ZA, ZW (72) Inventor Kenneth Norman Kahn United States 45209 Cincinnati Glenhurst Place, Ohio 3308 (72) Inventor Chris Eugene Spence United States 45243 Madeleia, Ohio Maple Avenue 7134 Fter (Reference) 4C076 AA12 BB01 CC09 DD30 DD38T DD43 DD52T DD59 EE30 EE30T EE58T 4C084 AA01 AA03 AA16 DC50 MA02 MA05 MA16 NA14 ZA962 ZB112 4C086 AA01 EA02 EA11 EA22 MA02 MA05 MA16 NA14 ZA96 ZB11 4C087 AA01 BB29 BB46 MA02 MA05 MA16 NA14 ZA96 ZB11 4C206 AA01 JA19 MA02 MA05 NA14 ZA96 ZB11

Claims (10)

[Claims] 1. A chondroprotective agent selected from the group consisting of a) gelatin, cartilage, amino sugar, glycosaminoglycan, methylsulfonylmethane, a precursor of methylsulfonylmethane, S-adenosylmethionine, and mixtures thereof. B) a sweetener other than glucose, dextrose, sucrose, and fructose; and c) a composition characterized by at least about 10% water by weight of the composition. 2. A) selected from the group consisting of gelatin, cartilage, amino sugars, glycosaminoglycans, methylsulfonylmethane, precursors of methylsulfonylmethane, S-adenosylmethionine, salts thereof, and mixtures thereof. A chondroprotective agent according to claim 1, and b) a sweetener other than glucose, dextrose, sucrose and fructose, the composition being substantially free of aspartame. 3. A) selected from the group consisting of gelatin, cartilage, amino sugars, glycosaminoglycans, methylsulfonylmethane, methylsulfonylmethane precursors, S-adenosylmethionine, salts thereof, and mixtures thereof. A composition which is characterized by: b) at least about 10% by weight of the composition of water; and c) less than about 19 g total carbohydrates per 230 ml of composition. 4. The chondroprotective agent is amino sugar, glycosaminoglycan, S-
Adenosylmethionine, and a mixture thereof, selected from the group consisting of:
The composition according to any one of 3 to 3. 5. The sweetener is sorbitol, mannitol, xylitol,
Claim 1 selected from the group consisting of erythritol, malitol, maltose, lactose, fructooligosaccharides, lo han guo, stevioside, acesulfame, aspartame, sucralose, saccharin, xylose, arabinose, lebroth, isomalt, and ribose. 4. The composition according to any one of to 4. 6. The method of claim 1, further characterized by at least one sweetener selected from the group consisting of sucrose, fructose, and mixtures thereof.
6. The composition according to any one of to 5. 7. The method of claim 1 wherein the sweetener is selected from the group consisting of xylitol, erythritol, fructooligosaccharides, lo han guo, stevioside, acesulfame, aspartame, sucralose, and mixtures thereof. The composition according to any one of claims. 8. The composition according to claim 1, wherein the sweetener is selected from the group consisting of erythritol, sucralose, and mixtures thereof. 9. The method of claims 1-8, further characterized by one or more beverage ingredients selected from the group consisting of fruit juice, tea, milk solids, and mixtures thereof.
The composition according to any one of 1. 10. The composition of any one of claims 1-9 characterized by at least about 75% water by weight of the composition.