WO2006038063A1 - Barre nutritive - Google Patents

Barre nutritive Download PDF

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Publication number
WO2006038063A1
WO2006038063A1 PCT/IB2005/000848 IB2005000848W WO2006038063A1 WO 2006038063 A1 WO2006038063 A1 WO 2006038063A1 IB 2005000848 W IB2005000848 W IB 2005000848W WO 2006038063 A1 WO2006038063 A1 WO 2006038063A1
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WO
WIPO (PCT)
Prior art keywords
food bar
bar according
food
acid
percentage
Prior art date
Application number
PCT/IB2005/000848
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English (en)
Inventor
Jens Peschardt
Original Assignee
Indevex Ab
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Indevex Ab filed Critical Indevex Ab
Publication of WO2006038063A1 publication Critical patent/WO2006038063A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism

Definitions

  • the present invention relates generally to foods and more particularly relates to a food bar.
  • a well balanced, healthy diet is well recognized as desirable for physical health. Yet, the maintenance of a healthy diet is not only a persisting but also a growing problem in modern society. Lack of time makes many people choose fast food alternatives, which are often fattening or have an inadequate nutritional value, or even makes people skip entire meals such as breakfast.
  • GI glycemic index
  • a low GI refers to foods with a GI- value between zero and sixty.
  • the GI may be calculated using two different references, that is to say either the reference white bread or the reference glucose.
  • Another index has also been devised, in order to estimate the overall glycemic effect of a meal, the concept of glycemic load (“GL”) has been introduced. GL is calculated by dividing GI with one hundred and multiplying it by the dietary carbohydrate content.
  • the GL value provides the glycemic effect of realistic portion sizes of different foods.
  • the GL value is similar to the GI value, a measure of the rise of the blood glucose and the subsequent secretion of insulin in the blood stream, but including the aspect of the amount of carbohydrates available in a portion of food (see Foster-Powell K., Holt SH., Brand-Miller JC, Am. J. CLIN. NUTR. 76: 5-56,2002, the contents of which are incorporated herein by reference.)
  • Carbohydrates are metabolized into glucose by the digestive system of the human body. Until the mid-eighties, it was generally considered that the size of the carbohydrates was of primary importance regarding the blood glucose response. Today, it is known that the same carbohydrate gives rise to different blood glucose responses, due to the form in which it is included in the foods (see e. g. BJORCK L, LILJEBERG H., GRANFELDT Y, Akerberg A. , Scand. J. NUTR./NaRINGSFORSKNING VOL. 40: 38- 42, 1996). Recently, the GI has replaced the terminology of "fast” and "slow” carbohydrates which were related to the size of the sugars included.
  • High GI values indicate a rapid increase in blood glucose, and low GI-values indicate a delayed absorption rate for the glucose ; i.e. carbohydrates with low GI- values are more slowly digested and absorbed. As the level of blood glucose is kept at a more even level, feelings of hunger are kept away for a prolonged period also avoiding unnecessary and unhealthy cravings for foods rich in carbohydrates.
  • the Gl-value of each of the carbohydrates put together does not determine the GI of the foods.
  • the GI is influenced by a number of factors, for example, the biochemical structure of the carbohydrate, a high amylose/amylopectin ratio, a high degree of native starch, presence of anti-nutritional substances with the ability of inhibiting amylose, and the co-ingestion of fat, fibre and protein.
  • a problem thus occurs when trying to compose a meal which is to provide the consumer with a low glycemic index for the overall composition. Due to the contribution of a number of factors to the glycemic index, a meal properly balanced so as to avoid fluctuations in the blood glucose level may be difficult to compose.
  • Food bars are a known way to provide a convenient, portable, compact and pleasant tasting food that adds energy and nutrients to the body.
  • Examples of food bars include candy bars, protein bars, granola bars and the like. While such food bars are often convenient, portable, compact and pleasant tasting, they typically do not provide certain desirable nutritional profiles, in particular addressing the balancing of blood glucose by providing a food product with a suitably low GI/GL value while providing other desired nutritional properties.
  • WO2004/011764 teaches a food made of a variety of ingredients which are produced in a powder form, to be mixed with a liquid and consumed by drinking. The ingredients provide a food product having a desired nutrition profile including a low GI- value.
  • the food in WO2004/011764 has a desirable nutrition profile that includes a low GI- value
  • the resulting food is in powder form, which lacks certain conveniences.
  • the powder prior to consumption, the powder is typically mixed with water — adding time to the preparation process, and rendering consumption of the food powder impractical when no water is readily available.
  • WO2004/011764 does contemplate the incorporation of the food powder into a food bar, no specific bar formulation is provided therein.
  • the inventors of the present invention have determined that when the powder form food ingredients in WO2004/011764 are incorporated into a food bar using traditional binders and carriers, the result is that the binders and carriers themselves result in an undesirable distortion of the nutritional profile of the original powder ingredients, resulting in a food bar having a Gl-value that is higher than desired and also having an otherwise less than desirable nutritional profile.
  • a food bar comprised of a set of deliverable ingredients having a nutritional profile that includes a low GI- value.
  • the food bar also comprises a binder that is combined with the deliverable ingredients.
  • the nutritional profile of the overall bar i.e. the combination of the deliverable ingredients and the binder
  • the resulting mixture of the deliverable ingredients and the binder also allows the bar to be shaped as desired.
  • the food bar is made from natural or unprocessed ingredients.
  • the food bar is used as part of a treatment of metabolic syndrome.
  • the ingredients are selected to be in natural, substantially unprocessed form to provide a higher degree of satiety rather that processed and chemically treated substances.
  • a food bar including a set of deliverable ingredients and a binder.
  • the deliverable ingredients have a nutritional profile that is not substantially altered when combined with the binder.
  • the binder allows the deliverable ingredients to be shaped into a bar or other desired configuration.
  • the nutritional profile of the deliverable ingredients is typified by a low GI-value.
  • the deliverable ingredients include whole egg powder; rose hip powder; yellow peas; whey protein; sugar; and dietary fibres.
  • the sugar can be a fruit-based slow carbohydrate, such as fructose.
  • sugar ingredients include apples and pears.
  • dietary fibres include beet fibre and bran.
  • the binder include pre-biotic fibres, such as polydextrose or oligofructose. hi a presently preferred embodiment, the binder is soluble.
  • sugar alcohols examples include sorbitol, isomalt and xylitol.
  • the food bar can include a coating over the surface of the mass resulting from the combination of the deliverable ingredients and the binder.
  • the coating does not substantially alter the nutritional profile of the deliverable ingredients.
  • the coating can provide the food bar with a desired flavour, texture and/or color, antioxidants, and also prevent the food bar from drying out and thus increasing the food bar's shelf-life.
  • the coating can include vegetable fat, sugar, dark cocoa powder and/or yogurt.
  • a single food bar serving is presently preferred to have a mass of from about 30 grams to about 60 grams; more presently preferably from about 35 grams to about 45 grams; and most presently preferably a mass of about 40 grams.
  • Deliverable ingredients, binders and coatings, and quantities thereof, suitable for incorporation into a food bar according to the present invention are shown in Tables 1, 2 and 3. Column III of Tables 1, 2 and 3 (labelled as "Presently Preferred") collectively give a specific list of ingredients and quantities thereof suitable for producing a 40 gram food bar in accordance with a specific embodiment of the invention.
  • a 40 gram bar made in accordance with Tables 1, 2 and 3 comprises polydextrose, whey protein, fructose, yellow pea powder, whole egg powder, apple, sorbitol, rose hip powder, natural flavours, rape seed oil, sugar beet fibre, ascorbic acid, water, sugar sacarose, vegetable fat, and dark cocoa powder.
  • the whole egg powder that is used has a defined content of Omega 3 and Omega 6 fatty acids.
  • the ratio of Omega 3 to Omega 6 fatty acids in the whole egg powder can be expressed as X: Y, where X is the proportion of Omega 3 fatty acid; and Y is proportion of the Omega 6 fatty acid.
  • X is about 1 ; and Y is between about 0.7 and 1.5.
  • X is about 1 ; and Y is about 1.
  • the 40 gram food bar (or a variant thereo) dry ingredients including the functional nutrient agents are mixed together in a blender.
  • the dry bar mix is furthermore mixed with the binding agents, the rape seed oil, water and preferred liquid flavouring into a baking compound in a modest temperature process (below 50 degrees).
  • a modest temperature process below 50 degrees.
  • the baking compound is processed and cut into chosen pieces and in the same process covered with a seal of either chocolate or other preferred digestible cover.
  • a cooling step is made and finally the ready bar is packed in preferred wrapping material.
  • the deliverable ingredients according to the formulation in Column III of Table 1 were balanced with the other ingredients so that one single serving 40 gram food bar contains about 123 kcal.
  • the GI of the 40 gram bar of the present invention is presently preferred to be less than about 55, and more presently preferred to be about 35.
  • a GI test was devised to determine a food's GI value.
  • the GI test involved using measured portions of the food containing about 10 grams to about 50 grams of carbohydrate, fed to at least eight healthy people in the morning after they fasted for about ten to about twelve hours overnight. Finger-prick blood samples were then taken at about 15 to about 30 minute intervals over the next two hours. These blood samples were used to construct a blood sugar response curve for the two hour period.
  • the area under the curve (“AUC”) was calculated to reflect the total rise in blood glucose levels after eating the test food.
  • the GI value (%) was calculated by dividing the AUC for the test food by the AUC for the reference food (same amount of glucose) and multiplying by one-hundred.
  • the use of a standard food was desirable for reducing the confounding influence of differences in the physical characteristics of the subjects. The average of the GI values from all eight subjects is published as the GI of that food.
  • the glycemic response is here defined as the AUC for a natural portion of test food (in this case one 40 gram food bar of the present invention) divided by the AUC for 50 grams of glucose, multiplied by one-hundred ⁇ i.e. the GR is given in percent of the response of 50 grams of glucose).
  • This GI study is based on a total amount of thirty-two separate test sessions of eight people's blood sugar response on both test food and reference food. Each session was completed on a separate morning with at least one day in between subsequent session.
  • portions of foods containing 50 grams of carbohydrate are used in GI studies.
  • one 40 gram food bar of the present embodiment contains a very small amount of available digestible carbohydrate, a smaller portion was used when feeding it to the subjects.
  • the reference food (glucose) was mixed in 250 ml water and the subjects then were given an extra 250 ml pure water to wash it down with. When eating the bar, the subjects were additionally given 500 ml (250 ml + 250 ml) of pure water to drink. They were told to consume it in a comfortable pace, spreading it out evenly within twelve minutes after the initial fasting blood sample.
  • Figures 1A-8A show the response on 10.5 grams of glucose, and 50 grams of glucose
  • Figures 1B-8B show the response on one 40 gram bar of the present embodiment, each of which contains 10.5 grams of carbohydrate
  • Figure 9 shows the GR results on 50 grams of glucose and on one 40 gram bar of the present embodiment
  • Table A shows the response on 10.5 grams of glucose and on one 40 gram bar of the present embodiment
  • Table B shows the results on 10.5 grams of glucose, 50 grams of glucose, and on one 40 gram bar of the present embodiment.
  • the GI value of the 40 gram bar of the present embodiment was calculated to be about 35%, when 100% is defined as the area under curve for 10.5 grams of glucose, (i.e. the same amount of carbohydrate as in one bar).
  • the GR of 50 grams of glucose is defined as 100%, the GR of 10.5 grams of glucose was found to be about 28%, and for one 40 gram food bar of the present invention, the GR was found to be about 10% (i.e. the AUC for one food bar of the present invention was only 10% of the AUC for 50 grams of glucose).
  • the deliverable ingredients can be selected such that the relative amounts of the components, carbohydrates, proteins and fat of the deliverable ingredients are chosen such that an intake of the deliverable ingredients provides the consumer with a substantially stable blood glucose level.
  • a substantially stable blood glucose level can be achieved by providing deliverable ingredients so that the overall bar has a GL- value below about 10, preferably below about 5, more preferably about 2.7, and still more preferably about 1.
  • the deliverable ingredients preferably have a mass ratio between carbohydrates, proteins and fat of about 0.8-2.0:1.0:0.1-1.2, more preferably about 1.0- 1.8:1.0:0.2-1.0, still more preferably about 1.2-1.6:1.0:0.4-0.8, and even more preferably about 1.4:1.0:0.6 respectively, wherein the carbohydrates are chosen from the group of foods having a low glycemic index.
  • the carbohydrates, proteins and fat i.e. the deliverable ingredients
  • the carbohydrates of the deliverable ingredients can be derived from leguminous plants such as yellow peas, and rosaceous plants such as rose hips, wherein the leguminous plants provide a high amount of simple sugars such as fructose, and the leguminous plants and rosaceous plants contribute in giving the deliverable ingredients its advantageously low GL- value.
  • carbohydrate source is, as also mentioned, another factor in obtaining a low GL for the deliverable ingredients. Accordingly, carbohydrates having low GI- values are chosen. According to one embodiment of the invention the deliverable ingredients has a content comprising yellow peas, apples, and rose hips as described above, all of which comprise carbohydrates with low GI- values.
  • the carbohydrates when decomposed can provide the human body system with simple sugars from the group comprising glucose, saccharose, fructose, maltose and lactose.
  • Glucose is can be present in a percentage of from about 0.5% to about 2.0%, and more preferably about 1.0%.
  • Saccharose is can be present in a percentage of from about 3.0% to about 6.0%, and more preferably about 4.4%.
  • Fructose can be present in a percentage of from about 7.0% to about 15.0%, and more preferably about 11.0%.
  • Maltose can be present in a percentage of from less than about 0.03% to about 0.05%, and more preferably less than about 0.04 %.
  • Lactose can be preferably present in a percentage of from about 0.30% to about 0.80%, and more preferably about 0.56%. Percentages are based on the overall content of deliverable ingredients.
  • the carbohydrates when decomposed provide the human body system with low amounts of lactose.
  • the carbohydrates do not provide any lactose at all.
  • a low lactose product is directed to people who cannot tolerate lactose. It will be understood by those of skill in the art that less than about 1% lactose content per serving is recognized as low lactose content.
  • Physiological doses of dietary fibres are present in the deliverable ingredients in a percentage of from about 7% to about 12%, and more preferably about 8.4%.
  • the GL of a meal is affected by the content of fibres, as a high degree of fibres helps to lower the glycemic index. Fibres are not digested, but are however necessary in order for the bowels to function correctly.
  • the high content of fibres in the deliverable ingredients according to the invention is advantageous in improving motility (bowel movements) and thus enhancing the consumer's ability to process food efficiently.
  • the fibres help the elimination of toxins in the cells and furthermore is recognized to reduce the cholesterol content in the blood system.
  • the fat of the deliverable ingredients comprises the essential fatty acids with an omega-3 to omega-6 fatty acid ratio preferably of from about 1.0:0.5 to about 1.0:6.0, more preferably from about 1.0:1.0 to about 1.0:4.0, still more preferably from about 1.0: 1.5 to about 1.0:2.5, and even more preferably about 1.0:2.0.
  • the fatty acids are preferably chosen from the group consisting of myristic acid, palmitic acid, palmitoleic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, alfa-linolenic acid, arachidic acid, eicosadienoic acid, behenic acid, docosahexaenoic acid (“DHA”) and eicosapentaenoic acid (“EPA”).
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • the invention is not restricted to the fatty acids mentioned herein. Other fatty acids which are within the scope of the invention may also be chosen.
  • the levels of DHA and EPA are optimized and preferably constitute from about 1.0% to about 3.0%, more preferably from about 1.9% to about 2.3%, and even more preferably about 2.1% of the total fat.
  • Cholesterol is also present in amounts which meet the body's needs.
  • the fat of the deliverable ingredients is substantially derived from whole eggs. It is presently preferred that the whole eggs have a desirable balance between omega 3 and omega 6 fatty acids, hi order to achieve a desirable balance between saturated, monounsaturated and polyunsaturated fat, the whole egg content in the deliverable ingredients is supplied from chickens that are fed with a desired feed. A desired feed is rich in omega 3 and omega 6 fatty acids.
  • the fat of the deliverable ingredients can also be derived from sources other than whole eggs. For example, omega 6 fatty acids can also be derived from rape seed oil.
  • Protein is present in the deliverable ingredients in an amount of about 30 grams to about 45 grams, more preferably about 35 grams to about 40 grams, and more preferably about 37 grams to about 39 grams per 100 grams of deliverable ingredients.
  • the protein present in the deliverable ingredients preferably contains all twenty amino acids, including the eight recognized essential amino acids in physiological doses.
  • the amino acids are suitably derived from sources such as whey, yellow pea, egg albumen, and whole eggs.
  • the deliverable ingredients according to the invention provide a daily allowance of protein and essential amino acids.
  • the content of protein further provides a positive nitrogen balance to promote water excretion, visceral fat utilization and lean body mass preservation.
  • a balance of vitamins can be desirable for assisting in the conversion of food into energy, and the maintenance of the body.
  • vitamins C and E can be added as desirable antioxidants.
  • Vitamins A, B, C, D, and E can be added to the deliverable ingredients in physiological doses.
  • minerals can be added to the deliverable ingredients in physiological doses.
  • desirable minerals can include iron (Fe), zinc (Zn), calcium (Ca), phosphorus (P), magnesium (Mg), copper (Cu), manganese (Mn), chromium (Cr), selenium (Se), silica (Si), potassium (K), and sodium (Na). It is presently preferred that potassium be added in high amounts, and sodium in small amounts.
  • Minerals are presently desirable for the metabolic processes in the body. They act as catalysts for the major body processes, wherein they act in an interrelated manner. A lack of minerals in the body can create a deficiency, and an excess can create disturbances in the body process.
  • the 40 gram food bar has a pH of about 5.8 to about 6.2 and acts like a buffer, thus having a positive effect on people suffering from G.E.R.D. (gastroesophageal reflux disease) and Non Ulcer Dyspepsia.
  • G.E.R.D. gastroesophageal reflux disease
  • Non Ulcer Dyspepsia G.E.R.D.
  • the present invention provides a novel food bar.
  • the food bar can have a satiating effect for a longer period of time after a consumed meal, which keeps feelings of hunger away.
  • different foods differ greatly in their satiating capacities.
  • the deliverable ingredients can provide the satiating effect due to a number of reasons mentioned in the study above.
  • the low degree of fat in the deliverable ingredients is desirable because fatty foods are shown not to be satisfying. Further, the inclusion of foods such as eggs and apples are desirable, because both have a high satiety index, as defined in the above-noted article. Furthermore, the deliverable ingredients according to the invention have a balanced ratio between certain desirable components such as the contents of protein, fibre, and water. The components are shown in the above mentioned study to have a positive effect on satiety.

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Abstract

L'invention concerne une barre nutritive qui comprend une série d'ingrédients pouvant être délivrés au consommateur, de faible indice glycémique (GI), combinés par un liant, lequel est choisi de sorte que la masse finale puisse être formée en une barre ou autre configuration, sans modifier sensiblement le profil nutritionnel des ingrédients considérés.
PCT/IB2005/000848 2004-10-01 2005-03-31 Barre nutritive WO2006038063A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CA002483675A CA2483675A1 (fr) 2004-10-01 2004-10-01 Barre alimentaire
CA2,483,675 2004-10-01

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WO2006038063A1 true WO2006038063A1 (fr) 2006-04-13

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Cited By (8)

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Publication number Priority date Publication date Assignee Title
WO2008017661A1 (fr) 2006-08-07 2008-02-14 Novozymes A/S Granules d'enzyme pour alimentation animale
WO2016111843A1 (fr) * 2015-01-07 2016-07-14 Government Of The United States Of America, As Represented By The Secretary Of The Navy Compositions et méthodes pour le diagnostic et le traitement du syndrome métabolique
EP3072399A1 (fr) 2006-08-07 2016-09-28 Novozymes A/S Granules d'enzyme pour alimentation animale
US9662306B2 (en) 2015-01-07 2017-05-30 The United States Of America, As Represented By The Secretary Of The Navy Compositions and methods for diagnosis and treatment of metabolic syndrome
US10449170B2 (en) * 2015-01-07 2019-10-22 United States Of America As Represented By Secretary Of The Navy Compositions for diagnosis and treatment of type 2 diabetes
US10792266B2 (en) 2017-10-23 2020-10-06 Epitracker, Inc. Fatty acid analogs and their use in the treatment of conditions related to metabolic syndrome
US10874131B2 (en) 2017-12-22 2020-12-29 Heliae Development Llc Human and non-human animal use of microbial anaplerotic oil
US11992473B2 (en) 2018-05-23 2024-05-28 Epitracker, Inc. Compositions and methods for diagnosis and treatment of conditions related to the quality of aging and longevity

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008017661A1 (fr) 2006-08-07 2008-02-14 Novozymes A/S Granules d'enzyme pour alimentation animale
EP3072399A1 (fr) 2006-08-07 2016-09-28 Novozymes A/S Granules d'enzyme pour alimentation animale
WO2016111843A1 (fr) * 2015-01-07 2016-07-14 Government Of The United States Of America, As Represented By The Secretary Of The Navy Compositions et méthodes pour le diagnostic et le traitement du syndrome métabolique
US9561206B2 (en) 2015-01-07 2017-02-07 The United States Of America, As Represented By The Secretary Of The Navy Use of heptadecanoic acid (C17:0) to detect risk of and treat hyperferritinemia and metabolic syndrome
US9662306B2 (en) 2015-01-07 2017-05-30 The United States Of America, As Represented By The Secretary Of The Navy Compositions and methods for diagnosis and treatment of metabolic syndrome
US10449170B2 (en) * 2015-01-07 2019-10-22 United States Of America As Represented By Secretary Of The Navy Compositions for diagnosis and treatment of type 2 diabetes
US10449171B2 (en) * 2015-01-07 2019-10-22 United States Of America As Represented By Secretary Of The Navy Compositions and methods for diagnosis and treatment of metabolic syndrome
US10792266B2 (en) 2017-10-23 2020-10-06 Epitracker, Inc. Fatty acid analogs and their use in the treatment of conditions related to metabolic syndrome
US11951088B2 (en) 2017-10-23 2024-04-09 Epitracker, Inc. Fatty acid analogs and their use in the treatment of conditions related to metabolic syndrome
US10874131B2 (en) 2017-12-22 2020-12-29 Heliae Development Llc Human and non-human animal use of microbial anaplerotic oil
US11992473B2 (en) 2018-05-23 2024-05-28 Epitracker, Inc. Compositions and methods for diagnosis and treatment of conditions related to the quality of aging and longevity

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