WO2007096643A1 - The - Google Patents

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Publication number
WO2007096643A1
WO2007096643A1 PCT/GB2007/000645 GB2007000645W WO2007096643A1 WO 2007096643 A1 WO2007096643 A1 WO 2007096643A1 GB 2007000645 W GB2007000645 W GB 2007000645W WO 2007096643 A1 WO2007096643 A1 WO 2007096643A1
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WO
WIPO (PCT)
Prior art keywords
composition
ester
tea
acid
nodules
Prior art date
Application number
PCT/GB2007/000645
Other languages
English (en)
Inventor
Nils Chr. Mortensen
Original Assignee
Med-Eq As
Campbell, Neil
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 Med-Eq As, Campbell, Neil filed Critical Med-Eq As
Publication of WO2007096643A1 publication Critical patent/WO2007096643A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • A23F3/32—Agglomerating, flaking or tabletting or granulating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/02—Treating green coffee; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
    • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
    • A61K31/216—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acids having aromatic rings, e.g. benactizyne, clofibrate
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/74—Rubiaceae (Madder family)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
    • A61K8/37—Esters of carboxylic acids
    • A61K8/375—Esters of carboxylic acids the alcohol moiety containing more than one hydroxy group
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9789—Magnoliopsida [dicotyledons]
    • 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
    • A61P3/04—Anorexiants; Antiobesity agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/06—Preparations for care of the skin for countering cellulitis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/92—Oral administration

Definitions

  • This invention relates to tea, more particularly to tea containing at least one ester of quinic acid and a trans-cinnamic acid, such as chlorogenic acid, which can aid weight loss.
  • the invention also covers artificial sweetener compositions for addition to tea and other beverages comprising at least one ester of quinic acid and a trans-cinnamic acid, such as chlorogenic acid as well as a non sweetening additive composition for beverages containing such esters.
  • Obesity is a growing problem in the Western World. Whilst many factors contribute to this problem, the main cause is an excess of sugar in the diet. The consequences of obesity are well documented and range from higher incidence of cancer to increased risk of diabetes. .
  • Chlorogenic acids are a family of esters formed between trans-cinnamic acids and quinic acid. The commonest individual member of the "chlorogenic acids” is formed between caffeic acid and quinic acid and has the trivial name chlorogenic acid. Chlorogenic acid is a phenolic natural product isolated from the leaves and fruits of dicotyledonous plants, including the coffee bean. Structurally, chlorogenic acid is the ester of caffeic acid with the 3-hydroxyl group of quinic acid and its structure is shown below.
  • chlorogenic acid has been shown to reduce the amount of carbohydrates absorbed. Furthermore, animal research using isolated chlorogenic acid demonstrated that this compound has the ability to reduce the amount of glucose that can be created from metabolism of carbohydrates and proteins. It has been realised therefore that chlorogenic acids offer potential benefit in that when the body is unable to derive energy from these sources, it may draw upon stored sources of energy (such as body fat) to help meet energy needs. It has been proposed therefore to use coffee bean extracts containing chlorogenic acid in dieting tablets. A number of such products are on the market, e.g. Xenadrine Carbo-Curb.
  • the present inventors have been investigating alternative dieting products other than the conventional pill/tablet/capsule. They have surprisingly found that tea containing at least one ester of trans-cinnamic acid and quinie acid (from hereon termed the ester) is of still further benefit as a diet aid.
  • ester e.g. chlorogenic acid
  • tea leaves it is not a simple matter however to add the ester, e.g. chlorogenic acid, to tea leaves to form a composition that when brewed releases ester into the drink. If the ester is not released into the tea then its beneficial effects cannot be realised. Moreover, the ester is expensive and it is highly desirable that all ester in the tea be released into the brewed drink. This is especially important as high levels of ester are needed to improve weight loss so the more ester which is released into the brewed tea, the better as this allows the dieter to consume the most ester.
  • ester e.g. chlorogenic acid
  • the inventors have surprisingly found that by formulating the ester as nodules of diameter 0.1 to 2 mm and adding this to the tea leaves, which are also preferably in nodule form, substantially all the ester is released from the tea composition into the tea drink and is therefore consumed by the drinker.
  • the ester is presented in powder form (i.e. of very small particle diameter much less than 0.1 mm) as much as 10% of the ester is not released into the tea.
  • the invention provides a composition comprising tea and nodules of at least one ester formed between a trans-cinnamic acid and quinic acid, e.g. chlorogenic acid, said nodules being from 0.1 mm to 2 mm in diameter.
  • the invention provides a method of weight loss, either clinical or cosmetic, comprising consuming a drink prepared using the composition as hereinbefore described.
  • the composition of the invention may take the form of loose tea in a container, may be formulated loose in individual sachets, e.g. single cup or single teapot sachets, but is preferably formulated as a tea bag.
  • the composition may contain typical tea components along with the nodules of at least one ester formed between a trans-cinnamic acid and quinic acid.
  • the composition obviously contains tea.
  • the tea may be herbal (e.g. a peppermint, jasmine, menthol, lemon tea etc) but is preferably non-herbal.
  • Most preferably the composition is formulated with ground tea leaves such as green tea or red tea. Leaves from the family Cornelia #re preferred, e.g. Camelia Sinensis. Obtaining tea for use in the composition of the invention is routine.
  • composition will typically comprise at least 75 wt% tea, e.g. at least 80 wt% tea, preferably at least 85 wt% tea, e.g. at least 90 wt% tea.
  • the tea is also formed into nodules of diameter 0.1 to 2 mm, preferably 0.4 to 1.5 mm like the ester formed between a trans-cinnamic acid and quinic acid. This can be achieved using the same techniques as employed for the ester as described below. It is, of course, possible to source tea in suitable nodular form.
  • ester components in the composition have the appropriate nodule size as this ensures the best release of ester into the brewed drink. It will be appreciated however that the claims cover a composition where some ester may be present as larger particles or as powder.
  • the composition may also contain other conventional components e.g. preservatives, colourings, flavourings etc or components necessary to convert the tea into a herbal product, e.g. jasmine.
  • preservatives and antioxidants are not needed as tea leaves contain significant quantities of anti-oxidants which act to preserve the composition.
  • the ester also acts as a preservative.
  • the tea composition contains at least one ester formed between a trans- cinnamic acid and quinic acid.
  • the tea may contain a mixture of such esters or a single ester, e.g. chlorogenic acid.
  • the composition will contain a mixture of trans-cinnamic acid and quinic acid esters.
  • esters are often generically referred to as "chlorogenic acids” although chlorogenic acid is itself a specific compound as depicted above.
  • the at least one ester can be present in an extract from coffee in which the ester content has been enriched.
  • enriched is meant that the ester content of the extract has been concentrated or added to such that it is greater than that of the natural coffee extract, e.g. greater than that obtained directly from the coffee bean.
  • the natural extract typically contains from 2 to 8 wt% esters.
  • the extract from coffee used in the invention naturally contains at least one., ester of transcinnamic acid and quinic acid but the content thereof has been artificially enriched.
  • the ester with the trans-cinnamic acid can form from any of the hydroxyl groups thereof although preferably the ester linkage forms from the 3- ⁇ osition or 5- position of the cyclohexyl ring (the 1 -position carries the carboxyl group).
  • Trans-cinnamic acids of use in forming the esters of the invention include those of formula (I)
  • R is hydroxyl, Q.io-alkyl (e.g. methyl, ethyl, isopropyl or tertbutyl), Ci-io-alkoxy (e.g. methoxy), halo (e.g. chloro), amino (e.g. NH 2 or N(Ci. 6 -alkyl) 2 , or thiol; and a is 0 to 5.
  • the cis isomer thereof could also be employed.
  • a is 0 or 2.
  • R is preferably hydroxyl. If present, R groups are preferably positioned on the 2 and/or 3-positi ⁇ ns of the ring.
  • the trans-cinnamic acid is caffeic acid
  • ester is chlorogenic acid as depicted above.
  • Chlorogenic acid is also often named as 5-caffeoyl-quinic acid.
  • ester of the invention comprises a carboxyl group, it can also be present in salt form although preferably it is used in its acid form.
  • ester of use in the invention is being formed synthetically, it might be necessary to protect free hydroxyl groups on either reactant as is well known in the art. Ester formation is a trivial reaction which the skilled chemist can carry out with ease using simple acid or base catalysis.
  • the total amount of ester(s), e.g. chlorogenic acid, in the composition of the invention can vary but is preferably between 0.1 to 20 wt%, e.g. 0.5 to 10 wt%, more preferably 1 to 8 wt%, especially 3 to 6 wt%.
  • Chlorogenic acid itself can be isolated from any convenient source such as coffee beans or blueberries.
  • the at least one ester itself is preferably present in coffee beans. The at least one ester can thus be introduced into the tea formulation as an extract from coffee, preferably green coffee, in which the ester content has been enriched, e.g.
  • the extract contains a minimum of approximately 15 wt%, preferably at least 20 wt%, more preferably at least 25 wt%, especially at least 30 wt% ester, ideally at least 40 wt% ester, most especially about 45 wt% ester(s).
  • the ester may be introduced into the tea formulation as part of MeditolTM.
  • MeditolTM also known as SvetolTM
  • the amount of the specific ester chlorogenic acid in the formulation may be 5 to 25 wt% of the enriched extract, preferably 8 to 20 wt%, e.g. about 10%.
  • the coffee extract in addition to the ester portion may contain polyphenols.
  • the amount of such polyphenols may be 5 to 25 wt% of the enriched extract, preferably 8 to 20 wt%, e.g. about 10%.
  • the coffee extract is decaffeinated (i.e. either the extract is decaffeinated or the coffee from which the extract is obtained is decaffeinated).
  • decaffeinated means the caffeine content of the enriched extract is less than 2 wt%, preferably less than 1 wt%, especially less than 0.5 wt%, most preferably free of caffeine.
  • the extract may be obtained from any coffee, in particular, green coffee, however C. arabica and C. canephora are particularly preferred.
  • the extract is preferably obtained from beans of the species Coffea canephora robusta P. and is preferably the hydro alcoholic extract, e.g. comprising: 10 wt% or more polyphenols, 45 wt% or more total esters, 10 wt% or more chlorogenic acid and 2 wt% or less caffeine.
  • nodules of 0.1 mm to 2 mm in diameter.
  • nodules particles (e.g. approximately spherical particles).
  • nodules are 0.4 to 1.5 mm in diameter. It will be appreciated that particles may not be entirely spherical. The diameter of a particle is therefore its broadest diameter measurement. Particle size determination for particles of this size is routine in the art and can be carried out using conventional apparatus. Nodules of appropriate particle size can also be obtained by sieving. Sieves of the desired mesh sizes are well known.
  • the composition may contain a large number of nodules having diameters across this range.
  • Nodules are preferably formed by grinding larger particles of ester (e.g. chlorogenic acid or Meditpl etc) to an appropriate size. Suitable grinders are well known in the art and can be those used to grind tea leaves. Small particles can be removed by sieving if necessary to ensure only appropriately sized nodules are used.
  • ester in powder form i.e. with particles sizes less than 0.1 mm
  • ester can be sourced as part of an extract which can be ground to form nodules or source already in appropriate particle size.
  • the acid is sourced from coffee and is in powder form. If the ester is sourced as a powder it may be necessary to agglomerate and regrind the particles using known techniques. Again, sieving may be used to remove small particles.
  • nodules described above contain the at least one ester and potentially other components.
  • composition can be made simply be mixing the tea component with the ester in its nodule form with appropriate mixing.
  • composition is in the form of a tea bag, this can be made by conventional techniques and be conventionally shaped (e.g. square,, rectangular, circular, pyramidal etc). Tea bags may be provided with draw strings if required as is also known.
  • a typical tea bag might contain 1800 mg of tea and 200 mg of green coffee extract (e.g. Meditol) containing 45 wt% of ester.
  • green coffee extract e.g. Meditol
  • compositions contains nodules of the ester as herein before described substantially all, e.g. at least 95 wt%, preferably at least 99 wt%, especially substantially 100 wt% of the ester formed between a trans- r cinnamic acid and quinic acid is released into the tea drink on brewing.
  • the composition is formulated using an ester in non-nodule form, the release of the material into the tea is much less efficient.
  • the tea of the invention can be brewed using boiling water as is known in the N art.
  • the tea bag can be placed in a mug and boiling water poured thereon. After an infusion time of 1 to 5 minutes, the bag can be removed and the tea can be drunk by which time substantially all the ester is present in the drink.
  • the sweetener which is used can also contain at least one ester formed between a trans-cinnamic acid and quinic acid.
  • a sweetener is, of course, also of use with conventional drinks to which sweeteners may be added such as coffee, and forms a further aspect of the invention. It will be appreciated that to ensure that all the ester in the sweetener composition it is necessary to formulate the ester in the form of nodules as hereinbefore described.
  • the invention provides a solid composition
  • a solid composition comprising an artificial sweetener and nodules of at least one ester formed between a trans-cinnamic acid and quinic acid said nodules being from 0.1 mm to 2 mm in diameter.
  • the artificial sweetener can be any commonly used in the field such as sorbitol, xylitol, saccharin, aspartame, sucralose, neotame and acesulfame potassium.
  • the amount of sweetener used in the composition is well known in the art and wil,l vary depending on the nature of the sweetener employed.
  • each sweetening tablet will be the equivalent of one teaspoon of sugar but as some artificial sweeteners are "sweeter" than others less is required to be equivalent to a teaspoon of sugar.
  • amounts are in the range 5 mg to 50 mg, preferably 5 to 20 mg, especially 10 to 15 mg. This may equate to 1 to 10 wt%, e.g. 3 to 8 wt% of the actual sweetener itself.
  • the sweetener composition as a whole is preferably presented in the form of a tablet having a weight of around 150 to 250 mg, e.g. about 200 mg.
  • the ester is provided in nodule form as herein described to enable rapid dissolution thereof in the drink.
  • the ester is provided in the form of nodules having diameters of from 0,4 mm to 1.5 mm.
  • the total amount of at least one ester, e.g. chlorogenic acid, in the sweetening composition of the invention can vary but is preferably between 5 to 50 wt%, e.g. 10 to 40 wt%, more preferably 15 to 30 wt%, e.g. about 25 wt% .
  • the preferred embodiments of the at least one ester presented above in connection with the tea composition apply equally to the artificial sweetener composition.
  • the sweetener composition is solid and is therefore suitable for dispensing into a drink from a conventional dispenser.
  • the sweetening composition may contain other non active components conventionally used in commercial sweetening compositions such as standard excipients. These include microcrystalline cellulose, croscarmellouse, crospovidone, monoglycerides, diglycerides, lactose (e.g. lactose fast flow), silica etc.
  • the composition can be formed simply be mixing the necessary components including the at least one ester in the required nodule form and directly pressing to form a tablet with care being taken to prevent any damage to the nodules (e.g. their destruction).
  • this sweetener can be added to tea made from the tea composition of the invention, to tea made using conventional tea products not containing chlorogenic acids or any other, preferably hot, beverage, such as coffee.
  • the at least one ester is presented in a solid form for addition to a, preferably hot, beverage but in the absence of a sweetener.
  • the sweetening of hot drinks is common in some countries but much rarer in others but the consumer may still want to have a diet drink, reaping the benefits of the use of the ester of the invention, without sweetening their drink.
  • the invention also provides a non sweetening beverage additive comprising the ester of the invention.
  • a solid composition comprising nodules of at least one ester formed between a trans- cinnamic acid and quinic acid, said nodules being from 0.1 mm to 2 mm in diameter v in the absence of a sweetener. This composition can therefore be added to a beverage, especially a hot beverage, to give a diet drink.
  • the invention provides a method of weight loss, either clinical or cosmetic, comprising adding a sweetener or non sweetener composition as hereinbefore described to a hot beverage and thereafter drinking the beverage.
  • the conventional excipients used in this non sweetening additive composition are the same as those used in the manufacture of the sweetener. It can be manufactured in the same way and the amounts of ester in the composition are the same as for the sweetening composition as hereinbefore described.
  • the total amount of at least one ester, e.g. chlorogenic acid, in the sweetening composition of the invention can vary but is preferably between 5 to 50 . wt%, e.g. 10 to 40 wt%, more preferably 15 to 30 wt%, e.g. about 25 wt% .
  • the composition is solid and is therefore suitable for dispensing into a drink from a conventional dispenser.
  • compositions of the invention can be used to aid weight loss in individuals who may be slightly overweight to those that might be clinically obese. Weight loss in those individuals only slightly overweight (e.g. those with a body mass index of 25 to 30) maybe regarded as essentially cosmetic.
  • MeditolTM (Svetol) was converted into nodules of 0.4 to 1.5 mm in diameter by grinding using a conventional tea leaf grinding apparatus. Green Tea in nodules of 0.4 to 1.5 mm in diameter were obtained commercially.
  • a tea bag containing the following components was manufactured using conventional tea bag manufacturing processes.
  • the tea bag of example 2 was used to brew tea.
  • the bag was placed in a container into which was poured 500 ml of boiling water.
  • the tea was allowed to infuse for 5 minutes and the bag removed from the container. After infusion, the tea was tested to determine its ester content (by
  • the ester content of the tea was found to be approximately 90 mg. This means essentially 100% of the esters from the tea bag ended up in the tea drink.
  • the tea bag of comparative example 1 was used to brew a cup of tea.
  • the bag was placed in a container into which was poured 500 ml of boiling water.
  • the tea was allowed to infuse for 5 minutes. After infusion, the tea was tested - to determine its ester content (by HPLC).
  • the ester content of the tea was found to be approximately 81 mg. This means only 90% of the ester from the tea bag ended up in the tea drink.
  • the study was carried out as an open study with 15 healthy volunteers. Each subject was given three MeditolTM capsules a day, one in the morning, one at lunch and one in the evening. No other dietary requirement were specified and no stipulations were made on physical activity during the test period. The glucose loading part of the study was carried out after 8 hours fasting.
  • the blood sugar levels of the 15 subjects were also measured when not on the MeditolTM regime.
  • a comparison of blood sugar levels revealed that glucose level is reduced significantly after a single dose of MeditolTM.
  • the reduction in absorption is approximately 20% when the glucose values are compared one hour after ingestion with or without MeditolTM.
  • a solid tablet containing the above ingredients was formed by direct compression. ⁇ 5
  • a solid tablet containing the above ingredients was formed by direct compression.
  • composition without sweetener Composition without sweetener

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Abstract

L'invention concerne une composition comprenant du thé et des nodules d'au moins un ester formés entre un acide trans-cinnamique et un acide quinique, lesdits nodules ayant un diamètre compris entre 0,1 mm et 2 mm.
PCT/GB2007/000645 2006-02-23 2007-02-23 The WO2007096643A1 (fr)

Applications Claiming Priority (2)

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GBGB0603660.2A GB0603660D0 (en) 2006-02-23 2006-02-23 Tea
GB0603660.2 2006-02-23

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2055196A1 (fr) * 2007-10-29 2009-05-06 Givaudan SA Dérivés de phényl de carboxyalkyl substitué à modulation de goût doux
EP2409696A4 (fr) * 2009-03-18 2016-04-20 Kao Corp Agent de promotion de la consommation énergétique
CN107136244A (zh) * 2016-07-28 2017-09-08 徐建俭 一种促进降血脂饮品

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US20040213881A1 (en) * 2001-06-13 2004-10-28 Minjien Chien Taste modifiers comprising a chlorogenic acid
JP2005053861A (ja) * 2003-08-06 2005-03-03 Kao Corp 固形状組成物
WO2005032570A1 (fr) * 2003-10-06 2005-04-14 Oryza Oil & Fat Chemical Co., Ltd. Composition dietetique
WO2006103515A1 (fr) * 2005-03-31 2006-10-05 Council Of Scientific And Industrial Research Procede ameliore pour l'elaboration de conservateur antioxydant a partir de cafe vert
US20060286259A1 (en) * 2005-05-23 2006-12-21 Cadbury Adams Usa Llc Taste potentiator compositions and beverages containing same

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WO2009055953A1 (fr) * 2007-10-29 2009-05-07 Givaudan Sa Composés modulant l'arôme
EP2409696A4 (fr) * 2009-03-18 2016-04-20 Kao Corp Agent de promotion de la consommation énergétique
CN107136244A (zh) * 2016-07-28 2017-09-08 徐建俭 一种促进降血脂饮品

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