WO2010018170A2

WO2010018170A2 - Therapeutic and nutritional soup

Info

Publication number: WO2010018170A2
Application number: PCT/EP2009/060382
Authority: WO
Inventors: Henriette Cardenau; Inger Kjærgaard JESPERSEN; Francis Cardenau
Original assignee: Power S Holding Aps
Priority date: 2008-08-11
Filing date: 2009-08-11
Publication date: 2010-02-18
Also published as: WO2010018170A3; EP2330926A2

Abstract

The present invention relates to the field of dietary products and compositions suitable as food products, nutritional supplements, pharmaceuticals and more particularly to products for use in the maintaining of health, such as use during hunger. Another suitable use of the product according to the invention is for weight loss programs, for weight reduction. The product comprises at least one selected from Chlorella and Spiruliria (Arthrospira), soybean product and at least one essential oil selected from an oil derived from an aquatic organism, a microbial oil, an algae oil, a fungal oil and plant oil. Uses of the product are lowering total cholesterol levels or triglyceride levels, increasing HDL levels, reducing hyperglycemia increasing circulation, regulating the immune response, reducing the side effects of chemotherapy, treating or preventing degenerative heart disease, treating or preventing cancer and treating tissue damage due to protein-energy malnutrition.

Description

THERAPEUTIC AND NUTRITIONAL SOUP

FIELD OF THE INVENTION

The present invention relates to the field of dietary products and compositions suitable as food products, nutritional supplements, pharmaceuticals and more particularly to products for use in the maintaining of health, such as use during hunger. Another suitable use of the product according to the invention is for weight loss programs, for weight reduction.

BACKGROUND OF THE INVENTION

Many people suffer from nutritional deficiencies, which lead to poor health and disease. In advanced culture weight-related health problems are significant. Existing food products, which are derived from animal, fish, vegetable and plant sources, are insufficient to provide the body with a balanced biological and physiological diet. Accordingly, there is a need for a food product and dietary supplement that addresses weight-related health problems and improve nutritional imbalance.

Furthermore, in some developing countries, such as low income countries and in particular in sub-Saharan Africa and South Asia millions of people are suffering from hunger, starvation and poor diet. Every day, almost 16,000 children die from hunger-related causes. Accordingly, there is a need for less expensive, easy-to-make, and easy distributable food product that may maintain life and prevent protein-energy malnutrition symptoms.

Since ancient times, microalgae have been used as a nutrient-dense food source. Historical records indicate that microalgae such as Spirulina platensis were consumed by tribes around Lake Chad in Africa and by the Aztecs living near Lake Texcoco in Mexico. During the last several decades there has been increasing interest in the commercial production of food-grade microalgae for human consumption and as feed for livestock. Among the various microalgae that have been explored for their commercial potential Spirulina species, Chlorella species and Aphanizomenon flos-aquae (AFA) are three major types that have been successfully produced and are in widespread use.

Both anecdotal reports and recent studies on the consumption of food-grade microalgae have reported enhanced immune function in both animals and humans. Oral administration of Chlorella pyrenoidosa has been correlated with enhanced natural killer cell activity and granulocyte-macrophage progenitor cells in mice infected with Listeria monocytogenes. Dietary Spirulina platensis increases macrophage phagocytic activity in chickens and Spirulina fusiformis exhibits chemopreventive effects in humans. Human consumption of AFA has been reported to produce changes in immune cell trafficking and enhanced immune surveillance.

Spirulina species and AFA are both cyanobacteria, also known as blue-green algae, blue-green bacteria or Cyanophyta. Cyanobacteria is a phylum of bacteria that obtain their energy through photosynthesis. They are a significant component of the marine nitrogen cycle and an important primary producer in many areas of the ocean, but are also found on land.

Spirulina is the common name for human and animal food supplements produced primarily from two species of cyanobacteria: Arthrospira platensis, and Arthrospira maxima. These and other Arthrospira species were once classified in the genus Spirulina. Spirulina is cultivated around the world, and is used as a human dietary supplement as well as a whole food and is available in tablet, flake, and powder form. It is also used as a feed supplement in the aquaculture, aquarium, and poultry industries.

Chlorella is a genus of single-celled green algae, belonging to the phylum Chlorophyta. It is spherical in shape, about 2 to 10 μm in diameter, and is without flagella. Chlorella contains the green photosynthetic pigments chlorophyll-a and -b in its chloroplast. Through photosynthesis it multiplies rapidly requiring only carbon dioxide, water, sunlight, and a small amount of minerals to reproduce.

Chlorella is an attractive food source because it is high in protein and other essential nutrients; when dried, it is about 45% protein, 20% fat, 20% carbohydrate, 5% fiber, and 10% minerals and vitamins.

Although soy foods are new to many Americans, these foods have played important nutritional and cultural roles in Asia for centuries. Soy beans were first cultivated in north eastern China more than 3,000 years ago. Their use spread to other parts of China and Korea and later to Japan and Southeast Asia. A stone mural dating to the year 3 (Before the Common Era) shows tofu and soy milk being made in northern China. The earliest written reference to soy milk didn't occur for at least another 1,200 years when soy milk was mentioned in a Chinese poem titled "Ode to Tofu." Travelers from Europe became acquainted with soy beans and the foods made from them— especially miso, soy sauce, tempeh and tofu— in the late 16th century. During its 3,000 year history, soy has remained an important staple in Asia. These important culinary, nutritional and health benefits are taking the western world by storm.

Although both microalgae and soy products have been known from dietary and food products there is a need for improved and better tasting food products suitable as full nutrition products and suitable to sustain life in mammals such as in humans. SUMMARY OF THE INVENTION

In a broad aspect the present invention relates to food products comprising a microalgae, a soybean product and an essential oil.

In a first aspect the present invention relates to a food product comprising

a) from about 1% to about 20% by weight of at least one microalgae selected from

Chlorella and spirulina;

b) from about 20% to about 60% by weight of a Soybean products; and

c) from about 20% to about 60% by weight of at least one essential oil selected from an oil derived from an aquatic organism, a microbial oil, an algae oil, a fungal oil, and a plant oil.

Unless otherwise indicated, it is to be understood that the amount in % by weight is for the components of the food product is indicated without measuring the additional weight of the optional additional component of water or other liquid. Accordingly all components comprised within the food product except water should add up to about 100% by weight of the food product.

In a second aspect the present invention relates to a method for the preparation of a food product, which method comprises the steps of mixing under stirring

a) from about 1% to about 20% by weight of at least one microalgae selected from Chlorella and spirulina;

b) from about 20% to about 60% by weight of a Soybean products; and

In a third aspect the present invention relates to a method of lowering total cholesterol levels or triglyceride levels, increasing HDL levels, or a combination thereof in a subject, comprising the step of administering an effective amount of the food product according to the invention. In a further aspect the present invention relates to a method of reducing hyperglycemia in a subject, comprising the step of administering an effective amount of the food product according to the invention.

In a further aspect the present invention relates to a method of reducing hypercholesterolemia in a subject, comprising the step of administering an effective amount of the food product according to the invention.

In a further aspect the present invention relates to a method for increasing circulation in a subject, comprising the step of administering to the subject an effective amount of the food product according to the invention.

In a further aspect the present invention relates to a method for regulating the immune response in a subject, comprising the step of administering to the subject an effective amount of the food product according to the invention.

In a further aspect the present invention relates to a method for reducing the side effects of chemotherapy in a subject, comprising the step of administering to the subject an effective amount of the food product according to the invention.

In a further aspect the present invention relates to a method for treating or preventing degenerative heart disease in a subject, comprising the step of administering to the subject an effective amount of the food product according to the invention.

In a further aspect the present invention relates to a method for treating or preventing cancer, such as breast cancer in a subject, comprising the step of administering to the subject an effective amount of the food product according to the invention.

In a further aspect the present invention relates to a pharmaceutical formulation comprising the food product according to the invention.

In a further aspect the present invention relates to a method of reducing total calorie intake in a subject the method comprising the step of providing the subject with a food product according to the invention in an amount effective to provide said subject with a minimum daily calorie intake and suitable to suppress or modify the perception of satiety or hunger on later ingestion of other food products.

In a further aspect the present invention relates to a method for the treatment of a subject at risk for tissue damage due to protein-energy malnutrition comprising the step of providing the subject with a food product according to the invention in an amount effective to provide said subject with a minimum daily calorie intake.

DETAILED DISCRETION OF THE INVENTION

The inventors of the present invention have found new and simple recipes for food products that may nourish and feed people with all the essential nutrients necessary to sustain life over extended periods of time.

The food products according to the present invention have the further advantage that they may fit in to any diet independent on religious or cultural habits or preferences (muslim and kosher food). The food products according to the present invention may in most embodiments be used irrespective of commonly known food allergies in individuals (such as milk, egg, seafood, shellfish, wheat allergy). Accordingly the food products according to the present invention are gluten free, free from milk and meet products.

The inventors have further found that the food product according to present invention is a very healthy alternative "food to go", a food product that is easily prepared and transported to the place of consumption. The product may be eaten both cold and warm, without any loss of taste.

A further advantage of the food products according to the present invention is that it is an easy solution to a healthy meal eventually combined with fish, chicken and other vegetables.

The food product according to the invention, such as a soup may be used as a food in places with many people, where less expensive food product with high nutritional value is required, such in the military, at hospitals, at hospice facilities, schools, in relation to emergency food assistance programs (such as by help organizations such as Red Cross).

The food product according to the invention, such as a soup, may be used in situations and to individuals having a need for high nutritional value and without unnecessary calories, such as for individuals practising elite or extreme sport, and fitness. Alternatively the food product according to the invention, such as a soup, may be used as astronaut food.

The food product according to the invention, such as a soup, may be used as a healthy supplement for normal individuals that may need detoxification and/or that may want weight loss and/or as supplement for individuals with deficiencies in vitamins and/or in protein consumption. The food products according to the invention, such as a soup, are suggested by the inventors of the present invention to have several medical qualities that may be utilized in a wide range of conditions. This includes but is not limited to condition involving the immune system, and conditions wherein the body requires detoxification.

The food products according to the invention in relatively small amounts stimulate growth, tissue repair and healing to an extent not previously found in any other food, such as the promotion of colon health.

The food products according to the invention, such as a soup, may be used in conditions related to blood sugar imbalances - such as in diabetes, hypoglycemia, and bipolar disorder (manic depression).

The food product according to the invention may be highly useful for the many conditions which benefit from chlorophyll's purification, renewal, and anti-inflammatory properties. The immune-enhancing qualities and antiviral effect of food product according to the invention may be used in the treatment of virus and fungi infections such as candida-overgrowth, Epstein- Barr virus, chronic fatigue immune deficiency syndrome (CFIDS), and AIDS.

The food products according to the invention may be useful for improving growth patterns that have been stunted from disease or degeneration, including Alzheimer's disease, sciatica, palsy, seizures, multiple sclerosis, nervousness, and other nerve disorders

The food products according to the invention may be useful in bowel detoxification and for increased bowel health. It is to be understood that the food products according to the invention may be have an important effect in the intestines: by its has the ability to improve bowel function, stimulate the growth of aerobic, friendly bacteria, and to promote normal bowel peristalsis to prevent constipation and also to prevent toxic material in the stool from being reabsorbed into the bloodstream. The ability of food products according to the invention to stimulate the growth of beneficial bacteria and may be used by persons suffering from a Candida albicans infection, such as in vaginal yeast infections.

Alternatively the food products according to the invention may be used to slow down the aging process.

Alternatively the food product according to the present invention may be used to stabilise blood sugar, for the treatment of infertility, cancer treatment, treatment of gallstones and/or kidney stones, treatment of side effects associated with radiotherapy or radiation accidents, treatment of psoriasis or other disorders of the skin, treatment of wounds, such as burns or chronic ulcers, treatment of arthritis, such as Rheumatoid arthritis, and treatment of indications associated with the heart and vasculature, such as arterioscleroses or atherosclerosis.

Alternatively the food product according to the present invention may be used for the treatment or for alleviating the symptoms of any medical condition selected from the list consisting of fibromyalgia, obesity, diabetes, such as type I and type II, migraine, depression, severe liver damage and/or liver disorders, gastrointestinal ulcers, haemorrhoids, asthma, constipation, bleeding gums, infections, hypoglycaemia, inflammation of the joints and tissues, various degenerative diseases, essential fatty acid deficiencies, and nutritional deficiencies, such as mineral deficiencies, such as deficiencies in magnesium.

In some embodiments, the food product according to the present invention helps to remove toxic metals from your body.

In other embodiments, the food product according to the present invention may be used for wellness related uses, such as in the care of human hair and skin. Alternatively the food product according to the present invention may be used to decrease body smells and/or bad breath. In related areas the food product according to the present invention may be used to improve the micro flora of the intestine.

In still other alternatives the food product according to the present invention is be used as animal feed, such as a feed for pets or domestic animals, or as a feed in the production of fish.

The fish may be any fish suitable for human consumption including any one selected from the group consisting of salmon, trout, turbot, sea bass, cod, pollack, sea bream, catfish, halibut, eel, and carp.

In still other alternatives the food product according to the present invention is a fertilizer in the production of plants for human consumption, such as any type of crops, fruits or vegetable.

It is to be understood from the above that the term "treatment" or "use" in improvement of a medical condition is meant to include both the prevention and minimization of the referenced disease, disorder, or condition (i.e., "treatment" refers to both prophylactic and therapeutic consumption unless otherwise indicated or clearly contradicted by context; however, therapeutic consumption and prophylactic consumption of the food product according to the invention can separately be considered unique aspects of the invention). For example, in one aspect the invention provides a method of treating a condition resulting in the prevention of an expected (intestinal failure or other condition leading to malabsorption of nutrients in the intestine) and/or the minimization of an effect that, without treatment, would lead to (malabsorption of nutrients in the intestine).

In some embodiments the term "treatment" as used herein refers to the effect of the food product according to the present invention of alleviating the symptoms of any medical condition, such as a disease, referred to herein.

The food products according to the invention may be useful in alleviating the symptoms associated with a long list of medical and less recognized medical human conditions or alternatively directly improving these conditions. Accordingly food products according to the invention may be used to reduce vaginal yeast problem, reduce tendency to cold hands/feets, reduce cravings for sweets, improve head hair strength, reduce foods cravings, reduce heart burn, reduce "bad breath", reduce tendency of headaches, improve alertness, personal memory, improve personal feeling of energy, reduce coating on the tongue, reduce day sleepiness, reduce tarter on the teeth,

Because of the threatening lack of food resources in the world, the inventors of the present invention thought of a way to feed and nourish people with a simple, inexpensive and tasty food product.

As used herein the term "microalgae" refers to cyanobacteria and single-celled green algae.

The Chlorella used according to the invention may be selected from Chlorella minutissima, Chlorella pyrenoidosa, and Chlorella vulgaris.

Other suitable strains of Chlorella that may be used according to the present invention may be any strain of Chlorella including Chlorella conductrix, Chlorella luteoviridis, Chlorella marina, Chlorella miniata, Chlorella minutissima, Chlorella ovalis, Chlorella parasitica, Chlorella protothecoides, Chlorella pyrenoidosa, Chlorella saccharophila, Chlorella salina, Chlorella sorokiniana, Chlorella variegata, Chlorella vulgaris, Chlorella xanthella, and Chlorella zopfingiensis.

Preferably the Chlorella type used in the food product according to the present invention is suitable for human consumption and is non-toxic.

Essential fatty acids (EFA) are fatty acids that cannot be constructed within an organism (such as in humans) from other components normal chemical pathways within the organism; and therefore must be obtained from the diet. The term refers to those involved in biological processes. The need for essential fatty acids may be obtained through essential oils derived from aquatic organisms (e.g., anchovies, capelin, Atlantic cod, Atlantic herring, Atlantic mackerel, Atlantic menhaden, salmonids, sardines, shark, tuna, etc) and plants (e.g., flax, vegetables, etc) and microorganisms (e.g., fungi and algae).

The essential oil used according to the invention may be selected from: peppermint oil, clove oil, eucalyptus oil and lavender oil; anise oil, angelica oil, iris oil, fennel oil, orange oil, cananga oil, caraway oil, cardamom oil, guaiacwood oil, cumin oil, Lindera oil, cinnamon oil, geranium oil, copaiba balsam oil, coriander oil, perilla oil, cedarwood oil, citronella oil, jasmine oil, palmarosa sofia oil, cedar oil, spearmint oil, Western mint oil, star anis oil, tuberose oil, clove oil, Neroli oil, wintergreen oil, tolu balsam oil, patchouli oil, rose oil, palmarosa oil,

Chamaecyparis obtusa oil, Hiba oil, sandalwood oil, petitgrain oil, bay oil, tangerine oil, vetivert oil, bergamot oil, Peru balsam oil, bois de rose oil, camphor oil, mandarin oil, eucalyptus oil, lime oil, lavender oil, linaloe oil, lemongrass oil, lemon oil, rosemary oil, Japanese mint oil.

Essential oils may alternatively be selected from almond bitter oil, anise oil, basil oil, bay oil, caraway oil, cardamom oil, cedar oil, celery oil, chamomile oil, cinnamon oil, citronella oil, clove oil, coriander oil, cumin oil, dill oil, eucalyptus oil, pine needle oil, fennel oil, ginger oil, grapefruit oil, lemon oil, lime oil, mint oil, parsley oil, peppermint oil, pepper oil, rose oil, spearmint oil (menthol), sweet orange oil, thyme oil, turmeric oil, and oil of wintergreen, orange oil, citrus oil, lime oil, coriander oil, pomegranate oil, walnut oil, peanut oil, corn oil, canola oil, sunflower oil, sesame oil, linseed oil, safflower oil and olive oil.

WO/2008/057712 relates to containers having a space for a material suitable as a cooling device, or a heating device.

As discussed above the present invention relates to food products comprising (a) from about 1% to about 20% by weight of at least one microalgae selected from Chlorella and spirulina; and (b) from about 20% to about 60% by weight of a Soybean products; and (c) from about 20% to about 60% by weight of at least one essential oil selected from an oil derived from an aquatic organism, a microbial oil, an algae oil, a fungal oil, and a plant oil.

In some embodiments the essential oil is a plant oil selected from the list consisting of walnut oil, sesame oil, and olive oil.

In some embodiments the food product comprises Chlorella selected from Chlorella minutissima, Chlorella pyrenoidosa, and Chlorella vulgaris.

In some embodiments the food product comprises Spirulina platensis. In some embodiments at least 5%, such as at least 6%, such as at least 7%, such as at least 8%, such as at least 9%, such as at least 10% of the total amount of calories are derived from the microalgae content.

In some embodiments at least 10%, such as at least 20%, such as at least 30%, such as at least 40%, such as at least 50%, such as at least 60%, such as at least 70% of the total amount of calories are derived from the essential oil content.

In some embodiments the total amount of calories in the product is at least about 200 calories, such as at least about 300 calories, such as at least about 400 calories, such as at least about 500 calories, such as at least about 1000 calories.

In some embodiments the total amount of calories in the product is at least about 20 %, such as at least about 30%, such as at least about 40%, such as at least about 50%, such as at least about 80%, such as about 100% of the total amount of calories required daily as a minimum amount to sustain life.

In some embodiments the at least one microalgae selected from Chlorella and spirulina are present in an amount by weight of from about 1% to about 20%, such as from about 2% to about 10%, such as from about 3% to about 8%, such as from about 3% to about 6%, such as from about 3.5% to about 5.8%.

In some embodiments the at least one microalgae selected from Chlorella and spirulina are present in an amount by volume of from about 2% to about 20%, such as from about 3% to about 10%, such as from about 4% to about 6%, such as from about 3.5% to about 5.8%.

In some embodiments the microalgae is provided in a powder or a paste.

In some embodiments the Soybean products is present in an amount by weight of from about 20% to about 60%, such as from about 30% to about 60%, such as from about 40% to about 60%, such from about 45% to about 55%, such as above 45%.

In some embodiments the Soybean products is present in an amount by volume of from about 10% to about 60%, such as from about 15% to about 50%, such as from about 20% to about 50%, such from about 40% to about 45%, such as above 40%.

In some embodiments the essential oil is present in an amount by weight of from about 20% to about 60%, such as from about 30% to about 50%, such as from about 40% to about 50%, such from about 40% to about 45%, such as above 40%. In some embodiments the food product is substantially free of any other protein source.

In some embodiments at least 20%, such as at least 30%, such as at least 40%, such as at least 50% of the total amount of protein is derived from the microalgae content.

In some embodiments at least 20%, such as at least 30%, such as at least 40%, such as at least 50% of the total amount of protein is derived from the soybean products.

In some embodiments the soybean products is a fermented soybean product selected from Cheonggukjang, Chunjang, Doenjang, Doubanjiang, Gochujang, Miso, Natto, Tamari, Tauchu, Tempeh, Tofu, Pickled tofu, Stinky tofu, and Yellow soybean paste. In particular embodiments the soybean product is Miso.

In some embodiments the at least one microalgae are present as a whole content product.

The term "whole content product" as used herein, refers to the use of complete microalgae organisms, usually provided in a milled and dried form. Accordingly, extracts are not covered within this term.

In some embodiments the food product according to the invention has been cooked in water.

In some embodiments the food product is substantially free of any other source of calories.

In some embodiments the food product only contains one microalgae species.

In some embodiments the food product further comprises water.

In some embodiments the food product is a liquid product suitable for human consumption selected from a hot soup, could soup, a drink, a beverage, a sports drink, tea and the like.

In some embodiments the food product is a used as tube food, such as with used as astronaut food.

In some embodiments the food product is essentially free of water, such as in the form of a solid foodstuff.

In some embodiments the food product is essentially according to table 1 or 2.

In some embodiments the food product is essentially as described in example 1. In some embodiments the food product is a product for human consumption selected from a soup-mixture , a snack food, a dessert, a chip, a cereal, a food-bar, a food-additive, dietary supplement, such as in pills, pesto or pastes.

The term "soup-mixture" as used herein refers to a product essentially within water, such as a powder, paste or pills that are intended for mixture with water or other liquid to provide a soup.

In some embodiments the food product according to the invention is contained within a container selected from a cup, flask, a bottle, a can, a container having a cooling device, and a container having a heating device.

Another aspect of the present invention related to the preparation of the food products according to the invention, wherein the different ingredient were mixed under stirring.

In some embodiments the mixing is performed in the presence of water.

In some embodiments the food product according to the invention further comprises one or more ingredients selected from the list consisting of kale, spinach, broccoli, ruccola, brussels sprouts, grass, and seaweed.

In some embodiments the mixing is performed at a temperature above 50 ⁰C, such as above 60 ⁰C, such as above 70 ⁰C, such as above 80 ⁰C, such as above 90 ⁰C.

Another aspect of the present invention related to the treatment of a subject at risk for tissue damage due to protein-energy malnutrition comprising the step of providing the subject with a food product according to the invention in an amount effective to provide said subject with a minimum daily calorie intake.

In some embodiments this subject is at risk for tissue damage from starvation, dehydration, anorexia nervosa or trauma.

In some embodiments this subject is at risk for tissue damage from a malabsorption- malnutrition disorder. In some embodiments the malabsorption-malnutrition disorder results from a digestive or intestinal fistula, short bowel, gastrointestinal disorder or hypercatabolism. In some embodiments the subject is at risk for malnutrition-malabsorption induced tissue damage following radiotherapy, chemotherapy or surgery. In some embodiments the subject is at risk for tissue damage due to altered metabolism function. In some embodiments the subject at risk is a pregnant, lactacting or post-menopausal female. In some embodiments the subject at risk is an aged individual.

In some embodiments the individual to consume the food product according to the invention is suffering from an immune deficiency.

In some embodiments the individual to consume the food product according to the invention is a human being.

In some embodiments the individual to consume the food product according to the invention is an animal.

The following table provides general guidelines as to the product according to the present invention.

TABLE 1 Power soup main ingredients

TABLE 2 Power soup main ingredients (Pre-soup dry powder or paste preparation ready for use after mixture with water)

Numbered embodiments according to the present invention:

1. A food product comprising

b) from about 20% to about 60% by weight of a Soybean products; and

2. The food product according to embodiment 1, wherein the essential oil is plant oil selected from the list consisting of walnut oil, sesame oil, and olive oil.

3. The food product according to any of embodiments 1 or 2, wherein the food product comprises Chlorella selected from Chlorella minutissima, Chlorella pyrenoidosa, and Chlorella vulgaris.

4. The food product according to any one of embodiments 1-3, wherein the food product comprises Spirulina platensis.

5. The food product according to any one of embodiments 1-4, wherein at least 5%, such as at least 6%, such as at least 7%, such as at least 8%, such as at least 9%, such as at least 10% of the total amount of calories are derived from the microalgae content. 6. The food product according to any one of embodiments 1-5, wherein at least

10%, such as at least 20%, such as at least 30%, such as at least 40%, such as at least 50%, such as at least 60%, such as at least 70% of the total amount of calories are derived from the essential oil content.

7. The food product according to any one of embodiments 1-6, wherein the total amount of calories in the product is at least about 200 calories, such as at least about 300 calories, such as at least about 400 calories, such as at least about 500 calories, such as at least about 1000 calories, such as at least about 20 %, such as at least about 30%, such as at least about 40%, such as at least about 50%, such as at least about 80%, such as about 100% of the total amount of calories required daily as a minimum amount to sustain life.

8. The food product according to any one of embodiments 1-6, wherein the at least one microalgae selected from Chlorella and spirulina are present in an amount by weight of from about 1% to about 20%, such as from about 2% to about 10%, such as from about 3% to about 8%, such as from about 3% to about 6%.

9. The food product according to any one of embodiments 1-8, wherein the Soybean products is present in an amount by weight of from about 20% to about 60%, such as from about 30 to about 60%, such as from about 40% to about 60%, such from about 45% to about

55%.

10. The food product according to any one of embodiments 1-9, wherein the essential oil is present in an amount by weight of from about 20% to about 60%, such as from about 30 to about 50%, such as from about 40% to about 50%, such from about 40% to about 45%.

11. The food product according to any one of embodiments 1-10, wherein said food product is substantially free of any other protein source.

12. The food product according to any one of embodiments 1-11, wherein at least

20%, such as at least 30%, such as at least 40%, such as at least 50% of the total amount of protein is derived from the microalgae content.

13. The food product according to any one of embodiments 1-12, wherein at least

20%, such as at least 30%, such as at least 40%, such as at least 50% of the total amount of protein is derived from the soybean products. 14. The food product according to any one of embodiments 1-13, wherein the soybean products is a fermented soybean product selected from Cheonggukjang, Chunjang, Doenjang, Doubanjiang, Gochujang, Miso, Natto, Tamari, Tauchu, Tempeh, Tofu, Pickled tofu, Stinky tofu, and Yellow soybean paste.

15. The food product according to any one of embodiments 1-14, wherein the at least one microalgae are present as a whole content product.

16. The food product according to any one of embodiments 1-15, which has been cooked in water.

17. The food product according to any one of embodiments 1-16, wherein said food product is substantially free of any other source of calories.

18. The food product according to any one of embodiments 1-16, wherein said food product only contains one microalgae species.

19. The food product according to any one of embodiments 1-16, wherein said food product further comprises water.

20. The food product according to embodiment 19, wherein said food product is a liquid product suitable for human consumption selected from a hot soup, could soup, a drink, a beverage, a sports drink, tea and the like.

21. The food product according to any one of embodiments 1-16, wherein said food product is essentially free of water, such as in the form of a solid foodstuff.

22. The food product according to embodiment 21, wherein said food product is a product for human consumption selected from a soup-mixture , a snack food, a dessert, a chip, a cereal, a food-bar, a food-additive, dietary supplement, such as in pills, pesto or pastes.

23. The food product according to any one of embodiments 1-22, which is contained within a container selected from a cup, flask, a bottle, a can, a container having a cooling device, and a container having a heating device.

24. A method for the preparation of a food product according to any one of embodiments 1-23, which method comprises the steps of mixing under stirring a) from about 1% to about 20% by weight of at least one microalgae selected from Chlorella and spirulina;

b) from about 20% to about 60% by weight of a Soybean products; and

25. The method according to embodiment 24, wherein the mixing is performed in the presence of water.

26. The method according to embodiment 25, wherein the mixing is performed at a temperature above 50 ⁰C, such as above 60 ⁰C, such as above 70 ⁰C, such as above 80 ⁰C, such as above 90 ⁰C.

27. A method of lowering total cholesterol levels or triglyceride levels, increasing HDL levels, or a combination thereof in a subject, comprising the step of administering an effective amount of the food product according to any one of embodiments 1-23.

28. A method of reducing hyperglycemia in a subject, comprising the step of administering an effective amount of the food product according to any one of embodiments 1- 23.

29. A method of reducing hypercholesterolemia in a subject, comprising the step of administering an effective amount of the food product according to any one of embodiments 1- 23.

30. A method for increasing circulation in a subject, comprising the step of administering to the subject an effective amount of the food product according to any one of embodiments 1-23.

31. A method for regulating the immune response in a subject, comprising the step of administering to the subject an effective amount of the food product according to any one of embodiments 1-23.

32. A method for reducing the side effects of chemotherapy in a subject, comprising the step of administering to the subject an effective amount of the food product according to any one of embodiments 1-23. 33. A method for treating or preventing degenerative heart disease in a subject, comprising the step of administering to the subject an effective amount of the food product according to any one of embodiments 1-23.

34. A method for treating or preventing cancer, such as breast cancer in a subject, comprising the step of administering to the subject an effective amount of the food product according to any one of embodiments 1-23.

35. A pharmaceutical formulation comprising the food product according to any one of embodiments 1-23 and a pharmaceutical carrier.

36. A food product according to any one of embodiments 1-23 for use in lowering total cholesterol levels or triglyceride levels, increasing HDL levels, or a combination thereof in a subject in need thereof.

37. A food product according to any one of embodiments 1-23 for use in reducing hyperglycemia in a subject in need thereof.

38. A food product according to any one of embodiments 1-23 for use in reducing hypercholesterolemia in a subject in need thereof.

39. A food product according to any one of embodiments 1-23 for use in for increasing circulation in a subject in need thereof.

40. A food product according to any one of embodiments 1-23 for use in for regulating the immune response in a subject in need thereof.

41. A food product according to any one of embodiments 1-23 for use in for reducing the side effects of chemotherapy in a subject in need thereof.

42. A food product according to any one of embodiments 1-23 for use in for treating or preventing degenerative heart disease in a subject in need thereof.

43. A food product according to any one of embodiments 1-23 for use in treating or preventing cancer in a subject, such as breast cancer.

44. A method of reducing total calorie intake in a subject the method comprising the step of providing the subject with a food product according to any one of embodiments 1-23 in an amount effective to provide said subject with a minimum daily calorie intake and suitable to suppress or modify the perception of satiety or hunger on later ingestion of other food products.

45. A method for the treatment of a subject at risk for tissue damage due to protein- energy malnutrition comprising the step of providing the subject with a food product according to any one of embodiments 1-23 in an amount effective to provide said subject with a minimum daily calorie intake.

46. The method according to embodiment 45, wherein said subject is at risk for tissue damage from starvation, dehydration, anorexia nervosa or trauma.

47. The method according to embodiment 46, wherein said subject is at risk for tissue damage from a malabsorption-malnutrition disorder.

48. The method according to embodiment 47, wherein said malabsorption- malnutrition disorder results from a digestive or intestinal fistula, short bowel, gastrointestinal disorder or hypercatabolism.

49. The method according to embodiment 47, wherein said subject is at risk for malnutrition-malabsorption induced tissue damage following radiotherapy, chemotherapy or surgery.

50. The method according to embodiment 45, wherein said subject is at risk for tissue damage due to altered metabolism function.

51. The method according to embodiment 50, wherein said subject at risk is a pregnant, lactacting or post-menopausal female.

52. The method according to embodiment 50, wherein said subject at risk is an aged individual.

EXAMPLES

EXAMPLE 1

The following describes various embodiments, including different therapeutic food compositions. One skilled in the art will understand that the compositions are not limited to the listed ingredients, but can include other ingredients and elements not specifically listed, and still be within the scope of the present invention.

The preparation of an Energy-power soup:

Ingredients: 0.5 litre of water;

2 teaspoons Chlorella powder;

7 teaspoons Soybean product (Miso);

Vi teaspoon Sesame oil; and

2 teaspoons Olive oil.

The water is brought to boiling temperature and taken of the heat to bring down the temperature to around 50 ⁰C. Miso is mixed in the water together with chlorella, sesame and olive oils.

This above described soup according to the invention will have the following weight distribution:

Example 2 Therapeutic food compositions

The food composition may be provided and tested in a small group of subjects. Beneficial effects may be observed after about 24-72 hours. Typically, partial or complete cures may be found in about 3-6 months following daily oral treatment or digestion. The exact regimen prescribed will vary depending on the severity of the disorder. In one embodiment, the therapeutic food composition contains, for example, 0.5 litre soup, or the corresponding dry product thereof which comprises about 400 Calories.

In one therapeutic regimen, the subject can take this soup or alternatively mix this powder or equivalent with 0.5 litre of fluid (such as water and the like), orally about 1 to 3, about 1 to, about 1 to 5 times per day, depending on the severity of protein or energy deficiency.

The food composition may be used for therapeutic and/or dietary supplementation. The supplement can also be taken during periods of low or inadequate protein intake, night and/or day (temporal protein deficiency) so long as the results are achieved and attained.

In another aspect, the food composition may be provided every four hours during periods of inadequate protein intake.

In nutritional excess diseases (overweight conditions, obesity and morbid obesity), the composition may be provided in response to food cravings or temporally famished states or in lieu of poor nutritional foods that lead to rapid fat gains. Improvements in nutritional status and increase in sense of well-being due to the nutritional product will also diminish stress reactions and promote increased physical activity, including exercise that may accelerate weight loss efforts.

In nutritional wasting diseases (Chronic Fatigue Syndrome, Fibromyalgia and Anorexia Nervosa) the composition may first be provided to improve nutritional status and further to block the effects of catabolism that leads to famished states and food craving behavior. Later, the administration of the compositions will allow substitution of healthy foods for unhealthy foods that lead to deleterious effects (hyperglycemia and hyperinsulinemia followed by hypoglycemia, leading to increased fatigue). Finally, administration of the compositions will allow the assimilation of healthy foods (protein, complex carbohydrates and essential fatty acids) that will rebuild the body to restore normal weight levels.

Example 3

Administration of a food composition according to the invention may causes weight loss in overweight or obese subjects.

Several overweight individuals may be treated with the food product according to the invention formulated substantially as described in Example 1. The subjects and the weight loss effects are as described herein. Example 4

Administration of a food composition according to the invention to effect weight gain in subjects subject at risk for tissue damage due to protein-energy malnutrition, such as subjects at risk for tissue damage from starvation, dehydration, anorexia nervosa or trauma, or subjects at risk for tissue damage from a malabsorption-malnutrition disorder, such as disorders resulting from a digestive or intestinal fistula, short bowel, gastrointestinal disorder or hypercatabolism, or due to altered metabolism function, such as in a pregnant, lactacting or post-menopausal female, or in aged individuals.

Example 5 - Improvement of general nutritional imbalance

A subject can be identified as one having a nutritional imbalance by clinical or diagnostic techniques that are known in the art. In some embodiments, the existence of a nutritional imbalance in a subject is identified by analysis of a sample obtained from said subject (e.g., cheek cells, cells of the oral cavity, hair, saliva, lacrimal secretion, blood, urine, digestive juice obtained from the stomach, fecal material, or spinal fluid).

Example 6 - Body Weight

A subject can be identified as one who is overweight, obese or morbidly obese by survey, questionnaire or clinical or diagnostic techniques that are known in the art. In some embodiments, a subject who is overweight, obese or morbidly obese is identified by BMI body weight and fat content. Once a subject is identified as being overweight, obese or morbidly obese, said subject can be provided a food product according to the invention, as described herein. In some embodiments, the food product according to the invention is provided at least once, twice or three times a day for a set period, which can be at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive days or at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive weeks or at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive months. At various time points during this period, an analysis of the subject can be performed. As explained above, such analysis may include a measurement of BMI, body weight and/or fat content through the procedures described above and/or through clinical or diagnostic procedures known in the art. The results from the pre- and post- treatment measurements can be compared and it will be found that by providing a food product according to the invention a subject's BMI, body weight and/or fat content can be improved. That is, in some embodiments, it is contemplated that body weight as measured by BMI, body weight and fat content can be maintained or reduced by consumption of the food product according to the invention.

Example 7 - Beauty Health

Beauty health, as described herein refers to the health of a subject's external appearance, including, for example, a subject's skin, hair, nails, and eyes. A subject can be identified as one who is lacking in beauty health by survey, questionnaire, observations, or by clinical or diagnostic techniques known in the art. Once a subject is identified as lacking in beauty health (e.g. unhealthy skin or discoloured nails), said subject can be provided a food product according to the invention. In some embodiments, the food product according to the invention is provided at least once, twice or three times a day for a set period, which can be at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 217 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive days or at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive weeks or at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive months. At various time points during this period, an analysis of the subject can be performed. As explained above, such analysis may include a survey, questionnaire, or clinical or diagnostic techniques known in the art. The results from the post- treatment measurements can be compared with the pre-treatment measurements and it will be found that by providing a food product according to the invention a subject's beauty health can be improved. That is, in some embodiments, it is contemplated that beauty health, defined by survey, questionnaire, observation or clinical or diagnostic techniques known in the art can be improved by consumption of the food product according to the invention.

Example 8 — Poor Diet

A subject can be identified as one having poor dietary habits by survey, questionnaire, interview, observation or clinical or diagnostic techniques that are known in the art. In some embodiments, the existence of a poor diet in a subject is identified by employing an analysis of a sample obtained from said subject as described above. Once a subject is identified as having poor dietary habits, said subject can be provided a food product according to the invention. In some embodiments, the food product according to the invention is provided at least once, twice or three times a day for a set period, which can be at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive days or at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive weeks or at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive months. At various time points during the treatment period, a dietary analysis can be conducted. The results from the pre and post-treatment measurements may be compared and it will be found that by providing a food product according to the invention a subject's poor dietary habits can be improved. That is, in some embodiments, it is contemplated that poor dietary habits can be improved by consumption of a food product according to the invention, as described herein.

Example 9 - Digestive Health

A subject can be identified as one having a digestive heath problem by surveys, questionnaires, medical evaluations or clinical or diagnostic techniques that are known in the art. Once a subject is identified as having a digestive heath problem, said subject can be provided a food product according to the invention. In some embodiments, the food product according to the invention is provided at least once, twice or three times a day for a set period, which can be at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive days or at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive weeks or at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive months. At various time points during this period, an analysis of digestive health can be made. As described above, the analysis can include surveys, questionnaires, medical evaluations or clinical or diagnostic techniques that are known in the art. The results from the pre and post-treatment measurements can be compared and it will be found that by providing a food product according to the invention a subject's digestive health can be improved. That is, in some embodiments, it is contemplated that digestive health problems as measured by surveys, questionnaires, medical evaluations or clinical or diagnostic techniques that are known in the art can be ameliorated or eliminated completely by consumption of a food product according to the invention.

Example 10 — Immune Health

A subject can be identified as one having an immunodeficiency by survey, questionnaire, interview, or clinical or diagnostic techniques that are known in the art. Once a subject is identified as having an immunodeficiency, said subject can be provided a food product according to the invention. In some embodiments, the food product according to the invention is provided at least once, twice or three times a day for a set period, which can be at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, U, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive days or at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive weeks or at least, less than, greater than, or equal to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 consecutive months. At various time points during this period, an analysis of the immunodeficiency can be made. As described above, the analysis can include surveys, questionnaires, medical evaluations or clinical or diagnostic techniques that are known in the art. The results from the pre- and post-treatment measurements can be compared and it will be found that by providing a food product according to the invention a subject's immunodeficiency can be improved. That is, in some embodiments, it is contemplated that immune system can be improved or restored completely by consumption of a food product according to the invention.

Claims

1. A food product comprising

b) from about 20% to about 60% by weight of a Soybean products; and

2. The food product according to claim 1, wherein the essential oil is plant oil selected from the list consisting of walnut oil, sesame oil, and olive oil.

3. The food product according to any of claims 1 or 2, wherein the food product comprises Chlorella selected from Chlorella minutissima, Chlorella pyrenoidosa, and Chlorella vulgaris.

4. The food product according to any one of claims 1-3, wherein the food product comprises Spirulina platensis.

5. The food product according to any one of claims 1-4, wherein at least 5%, such as at least 6%, such as at least 7%, such as at least 8%, such as at least 9%, such as at least 10% of the total amount of calories are derived from the microalgae content.

6. The food product according to any one of claims 1-5, wherein at least 10%, such as at least 20%, such as at least 30%, such as at least 40%, such as at least 50%, such as at least 60%, such as at least 70% of the total amount of calories are derived from the essential oil content.

7. The food product according to any one of claims 1-6, wherein the total amount of calories in the product is at least about 200 calories, such as at least about 300 calories, such as at least about 400 calories, such as at least about 500 calories, such as at least about 1000 calories, such as at least about 20 %, such as at least about 30%, such as at least about

40%, such as at least about 50%, such as at least about 80%, such as about 100% of the total amount of calories required daily as a minimum amount to sustain life.

8. The food product according to any one of claims 1-6, wherein the at least one microalgae selected from Chlorella and spirulina are present in an amount by weight of from about 1% to about 20%, such as from about 2% to about 10%, such as from about 3% to about 8%, such as from about 3% to about 6%.

9. The food product according to any one of claims 1-8, wherein the Soybean products is present in an amount by weight of from about 20% to about 60%, such as from about 30 to about 60%, such as from about 40% to about 60%, such from about 45% to about

55%.

10. The food product according to any one of claims 1-9, wherein the essential oil is present in an amount by weight of from about 20% to about 60%, such as from about 30 to about

50%, such as from about 40% to about 50%, such from about 40% to about 45%.

11. The food product according to any one of claims 1-10, wherein said food product is substantially free of any other protein source.

12. The food product according to any one of claims 1-11, wherein at least 20%, such as at least 30%, such as at least 40%, such as at least 50% of the total amount of protein is derived from the microalgae content.

13. The food product according to any one of claims 1-12, wherein at least 20%, such as at least 30%, such as at least 40%, such as at least 50% of the total amount of protein is derived from the soybean products.

14. The food product according to any one of claims 1-13, wherein the soybean products is a fermented soybean product selected from Cheonggukjang, Chunjang, Doenjang, Doubanjiang, Gochujang, Miso, Natto, Tamari, Tauchu, Tempeh, Tofu, Pickled tofu, Stinky tofu, and Yellow soybean paste.

15. The food product according to any one of claims 1-14, wherein the at least one microalgae are present as a whole content product.

16. The food product according to any one of claims 1-15, which has been cooked in water.

17. The food product according to any one of claims 1-16, wherein said food product is substantially free of any other source of calories.

18. The food product according to any one of claims 1-16, wherein said food product only contains one microalgae species.

19. The food product according to any one of claims 1-16, wherein said food product further comprises water.

20. The food product according to claim 19, wherein said food product is a liquid product suitable for human consumption selected from a hot soup, could soup, a drink, a beverage, a sports drink, tea and the like.

21. The food product according to any one of claims 1-16, wherein said food product is essentially free of water, such as in the form of a solid foodstuff.

22. The food product according to claim 21, wherein said food product is a product for human consumption selected from a soup-mixture , a snack food, a dessert, a chip, a cereal, a food-bar, a food-additive, dietary supplement, such as in pills, pesto or pastes.

23. The food product according to any one of claims 1-22, which is contained within a container selected from a cup, flask, a bottle, a can, a container having a cooling device, and a container having a heating device.

24. A method for the preparation of a food product according to any one of claims 1-23, which method comprises the steps of mixing under stirring

b) from about 20% to about 60% by weight of a Soybean products; and

25. The method according to claim 24, wherein the mixing is performed in the presence of water.

26. The method according to claim 25, wherein the mixing is performed at a temperature above 50 ⁰C, such as above 60 ⁰C, such as above 70 ⁰C, such as above 80 ⁰C, such as above 90 ⁰C.

27. A method of lowering total cholesterol levels or triglyceride levels, increasing HDL levels, or a combination thereof in a subject, comprising the step of administering an effective amount of the food product according to any one of claims 1-23.

28. A method of reducing hyperglycemia in a subject, comprising the step of administering an effective amount of the food product according to any one of claims 1-23.

29. A method of reducing hypercholesterolemia in a subject, comprising the step of administering an effective amount of the food product according to any one of claims 1-23.

30. A method for increasing circulation in a subject, comprising the step of administering to the subject an effective amount of the food product according to any one of claims 1-23.

31. A method for regulating the immune response in a subject, comprising the step of administering to the subject an effective amount of the food product according to any one of claims 1-23.

32. A method for reducing the side effects of chemotherapy in a subject, comprising the step of administering to the subject an effective amount of the food product according to any one of claims 1-23.

33. A method for treating or preventing degenerative heart disease in a subject, comprising the step of administering to the subject an effective amount of the food product according to any one of claims 1-23.

34. A method for treating or preventing cancer, such as breast cancer in a subject, comprising the step of administering to the subject an effective amount of the food product according to any one of claims 1-23.

35. A pharmaceutical formulation comprising the food product according to any one of claims 1-23 and a pharmaceutical carrier.

36. A food product according to any one of claims 1-23 for use in lowering total cholesterol levels or triglyceride levels, increasing HDL levels, or a combination thereof in a subject in need thereof.

37. A food product according to any one of claims 1-23 for use in reducing hyperglycemia in a subject in need thereof.

38. A food product according to any one of claims 1-23 for use in reducing hypercholesterolemia in a subject in need thereof.

39. A food product according to any one of claims 1-23 for use in for increasing circulation in a subject in need thereof.

40. A food product according to any one of claims 1-23 for use in for regulating the immune response in a subject in need thereof.

41. A food product according to any one of claims 1-23 for use in for reducing the side effects of chemotherapy in a subject in need thereof.

42. A food product according to any one of claims 1-23 for use in for treating or preventing degenerative heart disease in a subject in need thereof.

43. A food product according to any one of claims 1-23 for use in treating or preventing cancer in a subject, such as breast cancer.

44. A method of reducing total calorie intake in a subject the method comprising the step of providing the subject with a food product according to any one of claims 1-23 in an amount effective to provide said subject with a minimum daily calorie intake and suitable to suppress or modify the perception of satiety or hunger on later ingestion of other food products.

45. A method for the treatment of a subject at risk for tissue damage due to protein-energy malnutrition comprising the step of providing the subject with a food product according to any one of claims 1-23 in an amount effective to provide said subject with a minimum daily calorie intake.

46. The method according to claim 45, wherein said subject is at risk for tissue damage from starvation, dehydration, anorexia nervosa or trauma.

47. The method according to claim 46, wherein said subject is at risk for tissue damage from a malabsorption-malnutrition disorder.

48. The method according to claim 47, wherein said malabsorption-malnutrition disorder results from a digestive or intestinal fistula, short bowel, gastrointestinal disorder or hypercatabolism.

49. The method according to claim 47, wherein said subject is at risk for malnutrition- malabsorption induced tissue damage following radiotherapy, chemotherapy or surgery.

50. The method according to claim 45, wherein said subject is at risk for tissue damage due to altered metabolism function.

51. The method according to claim 50, wherein said subject at risk is a pregnant, lactacting or post-menopausal female.

52. The method according to claim 50, wherein said subject at risk is an aged individual.