WO2009135959A1 - Produit alimentaire pour la nutrition par voie entérale ou orale du patient diabétique - Google Patents

Produit alimentaire pour la nutrition par voie entérale ou orale du patient diabétique Download PDF

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Publication number
WO2009135959A1
WO2009135959A1 PCT/ES2008/000318 ES2008000318W WO2009135959A1 WO 2009135959 A1 WO2009135959 A1 WO 2009135959A1 ES 2008000318 W ES2008000318 W ES 2008000318W WO 2009135959 A1 WO2009135959 A1 WO 2009135959A1
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Prior art keywords
food product
product according
mixture
carbohydrates
fatty acids
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PCT/ES2008/000318
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English (en)
Spanish (es)
Inventor
Ángel GIL HERNANDEZ
Paloma SAN ROMÁN PAIS
Milagros Perez Rodriguez
Original Assignee
Katry Inversiones, S.L.
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Priority to PCT/ES2008/000318 priority Critical patent/WO2009135959A1/fr
Publication of WO2009135959A1 publication Critical patent/WO2009135959A1/fr

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Classifications

    • 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
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • A61K31/716—Glucans
    • A61K31/718—Starch or degraded starch, e.g. amylose, amylopectin
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • 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
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • 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
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis

Definitions

  • the present invention relates to a food product of specific nutritional use for enteral or oral nutrition of the diabetic patient in general, and especially for the patient of type II diabetes, a product comprising a mixture of low carbohydrates Glycemic index, a lipid mixture with a high content of monounsaturated fatty acids, a protein profile with a high index of protein efficacy and high digestibility, as well as vitamins and minerals, forming a suitable dietary product in all those pathological situations in which there is some type of impossibility to satisfy the nutritional needs by means of an oral diet or for the nutritional treatment or the prevention of diseases associated to the metabolic syndrome in general and of the diabetes in particular, preferably of the type II diabetes, and its associated comorbidity.
  • an especially important group is formed by patients with diabetes mellitus, in particular non-insulin dependent diabetes mellitus or type II diabetes, and their associated comorbidity, patients whose diet must be perfectly controlled in terms of intake of carbohydrates and perfectly balanced in terms of the rest of nutrients, since a fundamental pillar of both the treatment and prevention of this disease and its associated comorbidity is the follow-up of a balanced eating plan, in addition to the practice of exercise Regular physical and personalized pharmacological treatment.
  • Type 2 diabetes mellitus accounts for 80-90% of diabetes cases.
  • the frequency of diabetes mellitus is increasing worldwide rapidly.
  • the prevalence data were around 124 million people; It is estimated that in 2025 this figure will reach 300 million.
  • In this type of diabetes there are various metabolic disorders characterized by an inappropriate elevation of blood glucose (hyperglycemia), which leads to chronic complications due to the involvement of large and small vessels and nerves.
  • the underlying alteration in this disease is the difficulty for the action of insulin (such as a loss of tissue sensitivity to this hormone) called “insulin resistance” and an inadequate secretion of insulin by the cells responsible for its production in the pancreas.
  • insulin such as a loss of tissue sensitivity to this hormone
  • insulin resistance an inadequate secretion of insulin by the cells responsible for its production in the pancreas.
  • the deficient action of insulin often leads to an increase in cholesterol and / or triglyceride levels.
  • Most cases of type 2 diabetes mellitus occur in the context of the so-called “metabolic syndrome", which are associated with diabetes, high blood pressure, increased levels of cholesterol, triglycerides and / or uric acid and overweight.
  • the metabolic syndrome significantly increases cardiovascular risk and is a major cause of death in developed countries.
  • carbohydrates can affect satiety, blood glucose, and Insulin levels, lipid metabolism and, by fermentation, exert a main control in the function of the colon, including intestinal transit, metabolism and balance of the intestinal flora and the cellular state of the epithelium of the large intestine. They can also act as immunomodulators and influence calcium absorption. These properties have implications for general health, contributing, in particular, to the control of body weight, diabetes, cardiovascular disease, bone density, large intestine cancer, constipation and intestinal resistance to infections (Cummings, JH , Carbohydrate: Terminology and Classif cation, European Journal of Clinical Nutrition, 2007).
  • the glycemic index is a universally accepted index that is used to classify foods based on their potential to increase glycemia.
  • the glycemic index is defined as the area of the increase under the glycemic response curve (AUC) of a 50 g portion of carbohydrates of a test food, expressed as a percentage of response to the same amount of carbohydrates of a standard food (white bread or glucose) ingested by the same subject (FAO / WHO Expert Consultation on carbohydrates in human nutrition, 1997).
  • AUC glycemic response curve
  • the glucose monosaccharide induces a high glycemic response and is the most frequently used as a standard, assigning a Gl value of 100.
  • the glycemic load (GL) as the product of the glycemic index (Gl) and the amount of carbohydrate ingested, and provides an indication of the glucose available as energy and for storage after ingestion (post-pandial levels).
  • Nutricia Nutrison@Diabet.es
  • an enteral composition that contains a mixture of starch-based carbohydrates as the main carbohydrate and fructose (45% of the energy), in addition to soluble and insoluble fiber, a high content of monounsaturated fatty acids (25% of the energy), soy proteins (17% of The energy) and micronutrients
  • Diasip® also from Nutricia, composition for oral nutrition, contains a mixture of carbohydrates (35% of the energy) consisting of starch (6.8 g / 100ml), fructose (1.9 g / 100ml), sucrose (0.1 g / 100ml) and lactose ( ⁇ 0.025g / 100ml), as well as proteins (casein and soy protein, 16% of energy), lipids (49% of energy), fiber and other micronutrients; Abbot's Glucerna ⁇ Select, a complete product for enteral or oral nutrition, containing a mixture of carbohydrates (31%
  • compositions comprisingsing fatty acids and aminoacids describes a dietary composition comprising at least one cis-polyunsaturated fatty acid, at least one amino acid and optionally at least one diabetes medication, further comprising soluble fiber and / or a carbohydrate other than glucose, for use in the prevention, in the delay of the progression or in the treatment of diseases, especially of metabolic disorders and in particular of type II diabetes.
  • WO2006 / 108008 “A method and composition for nutritionally improving glucose control and insulin action” describes a nutritional formulation that It comprises a source of protein, a source of fat and a source of carbohydrates, where the ratio between protein and fat is approximately 1: 1, providing protein and fat between approximately 15 and approximately 45% of calories.
  • ES 2211932T3 "Nutritional product for diabetics with controlled carbohydrate absorption" refers to a nutritional composition comprising a protein component (1-50% of energy), a fatty component (0-45% of energy), a carbohydrate component (1-90% of the energy) and fiber, wherein said carbohydrate component comprises a rapidly absorbed fraction comprising glucose, one or more rapidly absorbed disaccharides containing a unit of glucose, or a mixture thereof, in the that said fraction includes sucrose; a moderately absorbed fraction comprising one or more moderately absorbed non-glucose monosaccharides, non-glucose containing disaccharides, glucose-containing polysaccharides, or mixtures thereof; and a slowly absorbed fraction comprising one or more slowly absorbed polysaccharides containing glucose.
  • Fructose involves the production of reactive oxygen species, activation of cell stress pathways and possibly an increase in uric acid synthesis.
  • the consumption of fructose can increase plasma triglyceride concentrations and alter hepatic homeostasis of
  • the new food product of the invention for enteral or oral nutrition for specific use for the diabetic patient in general, and especially for the type II diabetes patient which comprises a mixture of carbohydrates of low glycemic index exempt of fructose, a lipid mixture with a high content of monounsaturated fatty acids, a protein profile with a high index of protein efficacy and high digestibility, as well as vitamins and minerals, in addition to presenting a perfectly defined nutritional composition and a homogeneity and fluidity that It allows its comfortable administration through probes and a high palatability that allows an adequate oral administration, has very high protein quality indexes (protein efficacy index), allowing a greater ease of protein conversion compared to high digestibility proteins.
  • protein efficacy index protein efficacy index
  • lipid mixture and a mixture of carbohydrates free of fructose free of low glycemic index that allow to improve the insulin response and greatly reduce the level of plasma lipids, VLDL triglycerides, in addition to being characterized by its high digestibility.
  • the food product object of the invention for enteral or oral nutrition for specific use for the diabetic patient in general, and especially for the type II diabetes patient, hereinafter food product according to the invention, comprises:
  • the protein mixture based on caseinate, pea protein and serum milk proteins enriched with glycocropeptide allows a unique composition of amino acids, very similar to that of the protein considered nutritionally as a standard (egg proteins).
  • the amino acid profile is shown in the following Table 1:
  • This mixture of proteins provides amino acid nitrogen in sufficient quantity and quality and, in addition, by incorporating glycomacropeptide and with it sialic acid (N-acetylneuraminic acid), the supply of the food product of the invention has the advantage of its prebiotic nature, modulating the macrobiota intestinal by increasing the number of bifidobactehas.
  • the proliferation of bifidobacteria has multiple beneficial effects, among which the decrease in intestinal pH can be noted, reducing or even inhibiting the growth of harmful bacteria, the activation of peristaltic movements and the immune system.
  • the lipid mixture facilitates a profile of fatty acids with a very low content of saturated fatty acids, high of medium and monounsaturated fatty acids (oleic acid) and a balanced supply of essential fatty acids (linoleic and ⁇ -linolenic), as well as of long chain polyunsaturated acids of the omega 3 series (n-3).
  • This mixture has been used to develop an optimal plasma and cellular fatty acid profile that limits the formation of oxidized compounds in the blood plasma and at the cellular level, as well as the formation of certain biological factors involved in the metabolic syndrome.
  • the lipid profile present in the food product of the invention is summarized as follows:
  • the fatty acid profile present in the food product of the invention generates a proportion of monounsaturated: saturated fatty acids of approximately 3: 1, the presence of oleic acid (56.4% of the total fat) being the majority and the fatty acids being constituted mainly saturated medium - chain without appreciable presence of lauric and myristic acids, strongly atherogenic, which power Io • healthy cardiovascular properties of the lipid mixture present in the food product of the invention.
  • the lipid mixture present in the food product of the invention has a high bioavailability thanks to its relatively high content of short chain fatty acids and is very little atherogenic, in this respect there are numerous scientific evidences that high levels of oleic acid decrease levels of LDL cholesterol and those of HDL cholesterol increase, as well as favoring the antioxidant effects of the mixture, the presence of the most known atherogenic fatty acids being limited (C 12: 0 and C 14: 0).
  • ac. linoleic constitutes about 10% of the energy, while the energy contribution of the ac. linolenic is approximately 1, 17%, the ratio being ac. linoleic: ac. linolenic of approximately 8: 1.
  • Many other mixtures currently used in enteral or oral nutrition do not contain adequate amounts of linolenic acid, in other formulations the amounts of linoleic acid are excessive and in many of them the relationship between both fatty acids is inadequate.
  • the AGMI: AGPI ratio is approximately 2.2. This avoids excessive unsaturation of cell membranes and limits their oxidation. On the other hand, it is well known that an excessive intake of linoleic acid inhibits the formation of long-chain PUFA at the intestinal and hepatic levels.
  • the lipid mixture present in the food product of the invention has been supplemented with adequate amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in a 2: 1 ratio.
  • EPA eicosapentaenoic acid
  • DHA docosahexaenoic acid
  • the invention for the nutritional treatment or for the prevention of diseases associated with the metabolic syndrome in general and of diabetes in particular, preferably of the type I diabetes and its associated comorbidity, makes it possible to attenuate the postpandrial glycemic response and is free of fructose.
  • the proportion of each of these components (per 100 ml) in the food product of the invention is the following:
  • the total proportion of sugars contributed by the mixture of carbohydrates is approximately 0.84%, where such sugars are basically derived from maltodextrin DE 5-8 (67%) and resistant starch type IV (33%).
  • the modified maltodextrin or resistant starch type IV which constitutes 21, 82% of the carbohydrates present in the food product, is incorporated into the mixture of carbohydrates and fiber in the form of the commercial product Nutrióse® FM06, of Ia Roquette signature.
  • the food product of the invention contains minerals and vitamins, the amounts of which conform to the latest recommendations of the American Institute of Medicine (IOM 1998-2005).
  • Figure 1 curve corresponding to the glycemia obtained with the food product in comparison with a placebo shake according to an embodiment example.
  • Figure 2 curve corresponding to the insulin response obtained with the food product of the invention in comparison with a placebo shake according to an embodiment example.
  • Figure 3 curve corresponding to peptide C obtained with the food product of the invention in comparison with a placebo shake according to an example of embodiment.
  • Figure 4 curve corresponding to the level of triacylglycerides obtained with the food product of the invention in comparison with a placebo shake according to an embodiment example.
  • the food product of the present invention also contains a sweetening additive, preferably potassium acesulfame, and / or a stabilizer, preferably carrageenan I.
  • a sweetening additive preferably potassium acesulfame, and / or a stabilizer, preferably carrageenan I.
  • the proportion of these additives present in the product is 0.13% for the sweetener and 0.08% for the stabilizer, percentages with respect to the total amount of product.
  • the oil mixture is conveniently stabilized by the use of a mixture of soy lecithin and ⁇ -tocopherol to limit the oxidation of its components.
  • the food product of the invention contains aromas to improve its palatability, preferably vanilla aroma.
  • the food product according to the invention is a complete product that constitutes an isocaloric and hyperproteic diet.
  • the food product of the invention is constituted by the ingredients and the amounts thereof (g / 100 ml of final product) shown in the following Table 2:
  • the following table shows a summary of the quantities of the components as well as the average nutritional value of the food product of the invention according to an embodiment thereof (hyperprotein product).
  • the food product of the invention also contains the usual additives for this type of food preparation depending on the form of presentation thereof, preferably liquid.
  • the food product of the invention may contain, in addition to the aforementioned stabilizers, colorants, aromas and flavors.
  • it contains dyes and has a vanilla flavor.
  • GAD Triacylglycerides
  • the glycemic load (GL) of the product according to the invention is 0.56.
  • the plasma triglyceride clearance obtained with the food product of the invention is 88 greater than that obtained with the placebo shake.
  • a comparative study was carried out under the same previous conditions in which it was tried to show which was the factor of greater weight to take into account in the results obtained previously, that is: if the values of low glycemic index and lipid clearance were due to the mixture of carbohydrates present in the product of the invention exclusively or to the entire product itself. The obteined results are showed next.
  • the food product of the invention improves postpandial glucose levels and the insulin response, as well as the levels of C-peptide and triacylglycerides after ingestion, even to a greater extent than in the case of supply to the subjects only the mixture of carbohydrates present in the product of the invention,
  • the food product according to the invention for enteral or oral nutrition of specific use for the diabetic patient in general, and especially for the patient of type II diabetes, is useful for nutritional treatment or for prevention of diseases associated with the metabolic syndrome in general and of diabetes in particular, preferably of type II diabetes.
  • the mixture of carbohydrates and the lipid profile present in the food product of the present invention allows an increase in Ia amount of carbohydrates that enter the colon and the increase in the fermentation and production of absorbable short-chain fatty acids (SCFA), allowing the potential regulation of hepatic glycerogenesis and the control of insulin, with obvious effects on the metabolism of Lipoproteins

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  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Food Science & Technology (AREA)
  • Diabetes (AREA)
  • Animal Behavior & Ethology (AREA)
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  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
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Abstract

La présente invention concerne un produit alimentaire pour la nutrition par voie entérale ou orale du patient diabétique. Ce produit alimentaire comprend un mélange protéique (23% de l'énergie totale) à base de caséinate, de protéine de pois et de protéines sériques de lait, un mélange lipidique (45% de I'énergie totale) à base d'huiles végétales et d'huile purifiée de poisson, un mélange d'hydrates de carbone à faible indice glycémique (32% de I'énergie totale) comprenant de l'amidon résistant de type IV, de la maltodextrine 5-8 DE, de l'inuline et de la cellulose, ainsi que des vitamines et des minéraux.
PCT/ES2008/000318 2008-05-07 2008-05-07 Produit alimentaire pour la nutrition par voie entérale ou orale du patient diabétique WO2009135959A1 (fr)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012006074A1 (fr) * 2010-06-28 2012-01-12 Nestec S.A. Compositions nutritionnelles hypocaloriques à haute teneur en protéines et procédés pour les utiliser
WO2013148685A1 (fr) * 2012-03-26 2013-10-03 Abbott Laboratories Compositions nutritionnelles à base de protéine de pois
WO2013148688A1 (fr) * 2012-03-26 2013-10-03 Abbott Laboratories Compositions nutritionnelles contenant de la protéine de pois
CZ306430B6 (cs) * 2015-08-20 2017-01-18 Vysoká škola chemicko-technologická v Praze Kompozice s vyšším obsahem rezistentního škrobu na bázi chemické a extruzní modifikace škrobu
WO2019017800A1 (fr) * 2017-07-18 2019-01-24 Punzalan A Emma Boisson nutritionnelle à faible indice glycémique agréable au goût
CN109805377A (zh) * 2019-02-28 2019-05-28 黑龙江阳光工业大麻研究院 一种降糖特殊医学用途配方食品及其制备方法
EP3813533A4 (fr) * 2018-06-26 2021-05-19 Bahçesehir Üniversitesi Gressin fonctionnel

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EP0768043B1 (fr) * 1995-10-16 2003-11-19 Bristol-Myers Squibb Company Produit de nutrition pour les diabétiques avec contrôle d'absorption de glucides
WO2005092119A1 (fr) * 2004-03-22 2005-10-06 The Fresh Salt Company S.R.L. Pastilles solubles dans l'eau de sel de mer naturel a qualite alimentaire et leur procede de preparation
WO2006108008A2 (fr) * 2005-04-06 2006-10-12 Novartis Ag Methode et composition pouvant ameliorer a des fins nutritionnelles la regulation de la glycemie et l'action de l'insuline
WO2007004883A2 (fr) * 2005-07-05 2007-01-11 N.V. Nutricia Fraction de carbohydrate et utilisation de celle-ci pour une reponse au glucose postprandial plate
US20080031925A1 (en) * 2004-08-25 2008-02-07 Gannon Mary C Compositions and Methods to Lower Glycohemoglobin Levels

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0768043B1 (fr) * 1995-10-16 2003-11-19 Bristol-Myers Squibb Company Produit de nutrition pour les diabétiques avec contrôle d'absorption de glucides
WO2005092119A1 (fr) * 2004-03-22 2005-10-06 The Fresh Salt Company S.R.L. Pastilles solubles dans l'eau de sel de mer naturel a qualite alimentaire et leur procede de preparation
US20080031925A1 (en) * 2004-08-25 2008-02-07 Gannon Mary C Compositions and Methods to Lower Glycohemoglobin Levels
WO2006108008A2 (fr) * 2005-04-06 2006-10-12 Novartis Ag Methode et composition pouvant ameliorer a des fins nutritionnelles la regulation de la glycemie et l'action de l'insuline
WO2007004883A2 (fr) * 2005-07-05 2007-01-11 N.V. Nutricia Fraction de carbohydrate et utilisation de celle-ci pour une reponse au glucose postprandial plate

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012006074A1 (fr) * 2010-06-28 2012-01-12 Nestec S.A. Compositions nutritionnelles hypocaloriques à haute teneur en protéines et procédés pour les utiliser
CN102958386A (zh) * 2010-06-28 2013-03-06 雀巢产品技术援助有限公司 低热量、高蛋白质营养组合物及其应用方法
US20130203664A1 (en) * 2010-06-28 2013-08-08 Nestec S.A. Hypocaloric, high protein nutritional compositions and methods of using same
CN105747218A (zh) * 2010-06-28 2016-07-13 雀巢产品技术援助有限公司 低热量、高蛋白质营养组合物及其应用方法
US9486003B2 (en) 2010-06-28 2016-11-08 Nestec S.A. Hypocaloric, high protein nutritional compositions and methods of using same
WO2013148685A1 (fr) * 2012-03-26 2013-10-03 Abbott Laboratories Compositions nutritionnelles à base de protéine de pois
WO2013148688A1 (fr) * 2012-03-26 2013-10-03 Abbott Laboratories Compositions nutritionnelles contenant de la protéine de pois
CZ306430B6 (cs) * 2015-08-20 2017-01-18 Vysoká škola chemicko-technologická v Praze Kompozice s vyšším obsahem rezistentního škrobu na bázi chemické a extruzní modifikace škrobu
WO2019017800A1 (fr) * 2017-07-18 2019-01-24 Punzalan A Emma Boisson nutritionnelle à faible indice glycémique agréable au goût
EP3813533A4 (fr) * 2018-06-26 2021-05-19 Bahçesehir Üniversitesi Gressin fonctionnel
CN109805377A (zh) * 2019-02-28 2019-05-28 黑龙江阳光工业大麻研究院 一种降糖特殊医学用途配方食品及其制备方法

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