WO2013133683A1 - Dietary supplement - Google Patents
Dietary supplement Download PDFInfo
- Publication number
- WO2013133683A1 WO2013133683A1 PCT/LV2013/000005 LV2013000005W WO2013133683A1 WO 2013133683 A1 WO2013133683 A1 WO 2013133683A1 LV 2013000005 W LV2013000005 W LV 2013000005W WO 2013133683 A1 WO2013133683 A1 WO 2013133683A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- dietary supplement
- roots
- honey
- fructose
- greenbrier
- Prior art date
Links
- 235000015872 dietary supplement Nutrition 0.000 title claims abstract description 30
- 241000196324 Embryophyta Species 0.000 claims abstract description 25
- 229920001202 Inulin Polymers 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 17
- 229940029339 inulin Drugs 0.000 claims abstract description 17
- 239000005715 Fructose Substances 0.000 claims abstract description 14
- 229930091371 Fructose Natural products 0.000 claims abstract description 14
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 14
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 13
- 235000007070 Angelica archangelica Nutrition 0.000 claims abstract description 13
- 240000005528 Arctium lappa Species 0.000 claims abstract description 13
- 235000007542 Cichorium intybus Nutrition 0.000 claims abstract description 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 13
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 13
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 12
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 12
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 12
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 12
- 240000009022 Smilax rotundifolia Species 0.000 claims abstract description 12
- 235000003205 Smilax rotundifolia Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000015197 apple juice Nutrition 0.000 claims abstract description 12
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 239000001702 nutmeg Substances 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 11
- 244000298479 Cichorium intybus Species 0.000 claims abstract description 4
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 244000080208 Canella winterana Species 0.000 claims description 11
- 235000008499 Canella winterana Nutrition 0.000 claims description 11
- 229940017545 cinnamon bark Drugs 0.000 claims description 11
- 239000003755 preservative agent Substances 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 abstract description 23
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 19
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000021579 juice concentrates Nutrition 0.000 abstract description 4
- 230000001256 tonic effect Effects 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 230000001476 alcoholic effect Effects 0.000 abstract description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000013334 alcoholic beverage Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000007423 decrease Effects 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 10
- 241000723343 Cichorium Species 0.000 description 9
- 241000498779 Myristica Species 0.000 description 8
- 238000009795 derivation Methods 0.000 description 7
- 239000000341 volatile oil Substances 0.000 description 7
- 239000012153 distilled water Substances 0.000 description 6
- 239000008213 purified water Substances 0.000 description 6
- -1 antiseptic Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 239000000812 cholinergic antagonist Substances 0.000 description 4
- 229930003935 flavonoid Natural products 0.000 description 4
- 150000002215 flavonoids Chemical class 0.000 description 4
- 235000017173 flavonoids Nutrition 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 230000002048 spasmolytic effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000013543 active substance Substances 0.000 description 3
- 230000002421 anti-septic effect Effects 0.000 description 3
- 239000000731 choleretic agent Substances 0.000 description 3
- 230000001989 choleretic effect Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 239000002934 diuretic Substances 0.000 description 3
- 230000001882 diuretic effect Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000012676 herbal extract Substances 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 230000036642 wellbeing Effects 0.000 description 3
- 208000007848 Alcoholism Diseases 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001147 anti-toxic effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- FJQXCDYVZAHXNS-UHFFFAOYSA-N methadone hydrochloride Chemical compound Cl.C=1C=CC=CC=1C(CC(C)N(C)C)(C(=O)CC)C1=CC=CC=C1 FJQXCDYVZAHXNS-UHFFFAOYSA-N 0.000 description 2
- 235000010270 methyl p-hydroxybenzoate Nutrition 0.000 description 2
- 239000004292 methyl p-hydroxybenzoate Substances 0.000 description 2
- LXCFILQKKLGQFO-UHFFFAOYSA-N methylparaben Chemical compound COC(=O)C1=CC=C(O)C=C1 LXCFILQKKLGQFO-UHFFFAOYSA-N 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 229940068065 phytosterols Drugs 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000012261 resinous substance Substances 0.000 description 2
- 231100000167 toxic agent Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 206010001605 Alcohol poisoning Diseases 0.000 description 1
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 150000000996 L-ascorbic acids Chemical class 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241001529742 Rosmarinus Species 0.000 description 1
- 241000362909 Smilax <beetle> Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000001430 anti-depressive effect Effects 0.000 description 1
- 230000003474 anti-emetic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000000935 antidepressant agent Substances 0.000 description 1
- 229940005513 antidepressants Drugs 0.000 description 1
- 239000002111 antiemetic agent Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical compound [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000002026 carminative effect Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000004153 glucose metabolism Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P25/00—Drugs for disorders of the nervous system
- A61P25/30—Drugs for disorders of the nervous system for treating abuse or dependence
- A61P25/32—Alcohol-abuse
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the innovation refers to food industry, particularly to dietary supplements and non-alcoholic tonic beverages.
- a specific role of the dietary supplement lies in lowering of concentration of various, including alcohol intoxication, specifically lowering of blood alcohol content.
- compositions of dietary supplements which include citrus juices, mineral water with honey and lemon, fresh fruit and vegetables, which mitigate the toxic action of ethanol and of products of its oxidation [1-6].
- Application of such compositions conduces to release of insulin into the body and accelerates decomposition of alcohol.
- compositions of dietary supplements which include sugar and amino acids [7]. This composition mitigates the effect of consumed alcohol on the body.
- compositions of dietary supplements which include ascorbic acids, glucose and essential oils [8]. This composition mitigates the effect of consumed alcohol on the body.
- compositions of dietary supplements which include fructose and plant extracts [9]. This composition mitigates the effect of consumed alcohol on the body.
- the closest known dietary supplement composition contains extracts of medicinal plants, fruit juices, honey, fructose and molasses [10].
- the objective of the innovation refers to the development of such dietary supplement, which would improve well-being after alcohol consumption, lower noticeably and sig ificantly the blood alcohol content.
- a dietary supplement in a liquid form which contains components in the following proportion, mass units: garden angelica with root 0,2-0,3;
- the dietary supplement is derived as follows. First, the process includes derivation of extracts of medicinal plants from garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark. Every plant is crushed individually, sieved through a sieve with a mesh size of 5-7 mm, followed by weighing an appropriate quantity. All herbal components are mixed together. Biologically active substances are derived from the plants by processing them with water. The proportion of the plants to water is 1 :10, taking into consideration the work British Herbal Pharmacopoeia, P.DR for Herbal Medicine 2nd edition, Martindale, 35th edition.
- the quantity of purified or distilled water for derivation of extracts is calculated by talcing account of the seepage coefficient 3.5. It is necessary to heat the calculated quantity of purified or distilled water to the temperature 90-95 °C and pour it in the herbal blend, mix it up, close the container, leave it for 4 hours to brew. After cooling of the mixture, it must be filtered and pressed. Preservatives and fructose are dissolved in the herbal extract, adding honey, chicory inulin, concentrated lemon juice and apple juice and the remaining quantity of water. The entire blend is mixed up well to get a homogeneous mass.
- the derived dietary supplement is used as a beverage. This is a light brown liquid with some settings, with honey - pepper fragrance and sweet-and- sour taste.
- the dietary supplement contains extracts of medicinal plants: garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark, fructose, honey, chicory inulin, lemon juice and apple juice in the following component proportion, mass units: garden angelica with root 0,2-0,3;
- Honey contains mineral substances and micro elements, glucose, sucrose, dextrine, ferments, organic acids, vitamins C, B ls B 2 , B 6 , nicotine acid, folic acid.
- the pharmacological action of honey is determined by its components: sugar - as the source of energy; vitamins and mineral substances - as activators of biochemical processes in the body.
- Honey and fructose contribute to the insulin release in the body and expedite destruction of alcohol.
- Garden angelica (Latin: Angelica archangelica L) contains essential oils, furanocoumarins, organic acids. The plant exhibits spasmolytic, diuretic, diaphoretic and tonic properties,
- Ginger contains essential oils, phenols, resinous substances, amino acids, starch. The plant exhibits spasmolytic, antiseptic, antiemetic, choleretic and diaphoretic properties.
- Great burdock (Latin: Arcticum Lappa) contains polysaccharide inulin, essential oils, tarmin, glycosides, triterpenes, phytosterols, flavonoids.
- the plant exhibits diuretic, choleretic, diaphoretic and antiseptic properties. Expedites metabolism in the body.
- Nutmeg seeds contains plenty of essential oils, starch, pectins, sterols. The plant exhibits spasmolytic, carminative and tonic properties. Removes the alcohol odour in the mouth.
- Rosemary (Latin: Rosmarinus) contains flavonoids, phenol compounds, terpens. The plant exhibits antiseptic, spasmolytic, diuretic, choleretic and antidepressant properties.
- Greenbrier contains saponins, phytosterols, flavonoids, starch, mineral substances. The plant exhibits anti-inflammatory, antitoxic, hepatoprotective and ant oxidative properties.
- Paprika fruit (Latin: Capsicum ann uni) contains essential oils, alkaloids, carotinoids, flavonoids. The plant exhibits properties reducing alcohol cravings. Contributes to the improvement of appetite and stimulates digestion.
- Cinnamon bark (Latin: Cinn momum zey!anicum) contains essential oils, tarmin, mannite, resinous substances, calcium oxalate. The plant exhibits properties mitigating gastrointestinal disorders.
- Chicory inulin is a natural polysaccharide, which is synthesised by the plant, and which is fomied in the chicory root.
- Inulin is used in food industry as a prebiotics (it stimulates the growth of benevolent bacteria in the gut), Inulin is a dietary fibre, ft slows down the glucose absorption, thereby lowering blood sugar.
- Inulin expedites the body cleansing from toxicants and undigesied food; it exhibits antitoxic and gastrointestinal tract protective properties. Inulin prevents or mitigates effect of toxicants, when they reach the stomach.
- Lemon and apple juice contains organic acids, mineral substances, microelements, pectins. Juice is added to the composition to improve taste,
- Dissolved Nipagin (Methyl p-hydroxybenzoate, E218) is used in the composition of the herbal extract as a preserving agent.
- chicory inulin 2,1 chicory inulin 2,1 ;
- the dietary supplement is derived as follows. First, the process includes derivation of extracts of medicinal plants from garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark. Every plant is crushed individually, sieved throiigh a sieve with a mesh size of 5-7 mm, followed by weighing an appropriate quantity. Ail herbal components are mixed together. Biologically active substances are derived from the plants by processing them with water.
- the proportion of the plants to water is 1 : 10, taking into consideration the work British Herbal Pharmacopoeia, PDR for Herbal Medicine 2nd edition, Martind le, 35th edition,
- the quantity of purified or distilled water for derivation of extracts is calculated by taking account of the seepage coefficient 3.5. it is necessary to heat the calculated quantity of purified or distilled water to the temperature 90-95 °C and pour it in the herbal blend, mix it up, close the container, leave it for 4 hours to brew. After cooling of the mixture, it must be filtered and pressed, Preservatives and fructose are dissolved in the herbal extract, adding honey, chicory inulin, concentrated lemon juice and apple juice and the remaining quantit of water.
- the dietary supplement is derived as follows. First, the process includes derivation of extracts of medicinal plants from garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark. Every plant is crushed individually, sieved through a sieve with a mesh size of 5-7 mm, followed by weighing an appropriate quantity. All herbal components are mixed together, Biologically active substances are derived from the plants by processing them with water. The proportion of the plants to water is 1 : 10. taking into consideration the work British Herbal Pharmacopoeia, PDR for Herbal Medicine 2nd edition, Martindale, 35th edition. The quantity of purified or distilled water for derivation of extracts is calculated by taking account of the seepage coefficient 3.5.
- the derived dietary supplement noticeably and significantly lowers blood alcohol content, eliminates symptoms of alcoholic intoxication and improves well- being after alcohol consumption.
- the action of the dietary supplement has been tested at the State Narcology Centre, As evidenced by the studies, blood alcohol content significantly reduces (up to 35%) already in 30-45 minutes after consumption of the dietary supplement. This indicates that the dietary supplement significantly reduces blood alcohol content, sobers up and releases from hangover.
- Application of the dietary supplement improves the well-being, lowers the alcohol cravings, and prevents the development of the feeling of heaviness and nausea.
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Abstract
The innovation refers to food industry, particularly to dietary supplements and non-alcoholic tonic beverages. Subject matter of this invention is to work out a formulation of dietary supplement which improves the self-feeling after taking alcoholic drinks, substantially and significantly decreases alcohol concentration in blood. The liquid-form dietary supplement is obtained. Dietary supplement contains extracts of medicinal plants: garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon barkextracts, fructose, honey, chicory inulin, lemon juice concentrate and apple juice.
Description
The innovation refers to food industry, particularly to dietary supplements and non-alcoholic tonic beverages.
A specific role of the dietary supplement lies in lowering of concentration of various, including alcohol intoxication, specifically lowering of blood alcohol content.
It has been established that the intense destruction of carbohydrates in a body stimulates also the destruction of alcohol. Application of honey in dietary supplements conduces to intensive release of insulin into the body, which along with the glucose metabolism - end products burns also the products of alcohol metabolism.
There are known compositions of dietary supplements, which include citrus juices, mineral water with honey and lemon, fresh fruit and vegetables, which mitigate the toxic action of ethanol and of products of its oxidation [1-6]. Application of such compositions conduces to release of insulin into the body and accelerates decomposition of alcohol.
There are known compositions of dietary supplements, which include sugar and amino acids [7]. This composition mitigates the effect of consumed alcohol on the body.
There are known compositions of dietary supplements, which include ascorbic acids, glucose and essential oils [8]. This composition mitigates the effect of consumed alcohol on the body.
There are known compositions of dietary supplements, which include fructose and plant extracts [9]. This composition mitigates the effect of consumed alcohol on the body.
The closest known dietary supplement composition contains extracts of medicinal plants, fruit juices, honey, fructose and molasses [10].
All known dietary supplement compositions, which mitigate effect of alcohol on bodies, do not ensure quick and efficient lowering of blood alcohol content .
The objective of the innovation refers to the development of such dietary supplement, which would improve well-being after alcohol consumption, lower noticeably and sig ificantly the blood alcohol content.
The objective is achieved in that way that there has been developed a dietary supplement in a liquid form, which contains components in the following proportion, mass units: garden angelica with root 0,2-0,3;
ginger 0 2-0 1 - great burdock roots 0,4-0,5;
nutmeg seeds 0,2-0,3;
rosemary leaves 0,40-0,44;
greenbrier roots 0,2-0,3;
paprika fruit 0,06-0,08;
cinnamon bark 0,30-0,32;
fructose 8,0-8,5;
honey 7,1-7,5;
chicory inulin 2,1-2,3;
lemon juice concentrate 1,07-1,13;
apple juice concentrate 6,8-7,3;
preservative 0,09-0,11;
water 69,9-73,9.
The dietary supplement is derived as follows. First, the process includes derivation of extracts of medicinal plants from garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark. Every plant is crushed individually, sieved through a sieve with a mesh size of 5-7 mm, followed by weighing an appropriate quantity. All herbal components are mixed together. Biologically active substances are derived from the plants by processing them with water. The proportion of the plants to water is 1 :10, taking into consideration the work British Herbal Pharmacopoeia, P.DR for Herbal Medicine 2nd edition, Martindale, 35th edition. The quantity of purified or distilled water for derivation of extracts is calculated by talcing account of the seepage coefficient 3.5. It is necessary to heat the calculated quantity of purified or distilled water to the temperature 90-95 °C and pour it in the herbal blend, mix it up, close the container, leave it for 4 hours to brew. After cooling of the mixture, it must be filtered and pressed. Preservatives and fructose are dissolved in the herbal extract, adding honey, chicory inulin, concentrated lemon juice and apple juice and the remaining quantity of water. The entire blend is mixed up well to get a homogeneous mass. The derived dietary supplement is used as a beverage. This is a light brown liquid with some settings, with honey - pepper fragrance and sweet-and- sour taste.
The dietary supplement contains extracts of medicinal plants: garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark, fructose, honey, chicory inulin, lemon juice and apple juice in the following component proportion, mass units: garden angelica with root 0,2-0,3;
ginger 0,2-0,3;
great burdock roots 0,4-0,5;
nutmeg seeds 0,2-0,3;
rosemary leaves 0,40-0,44;
greenbrier roots 0,2-0,3;
paprika fruit 0,06-0,08:
cinnamon bark 0,30-0,32;
fructose 8,0-8,5;
honey 7,1-7,5;
chicory inulin 2,1-2,3;
lemon juice concentrate 1,07-1,13;
apple juice concentrate 6,8-7,3;
preservative 0,09-0,11 ;
water 69,9-73,9.
Honey contains mineral substances and micro elements, glucose, sucrose, dextrine, ferments, organic acids, vitamins C, Bls B2, B6, nicotine acid, folic acid. The pharmacological action of honey is determined by its components: sugar - as the source of energy; vitamins and mineral substances - as activators of biochemical processes in the body. Honey and fructose contribute to the insulin release in the body and expedite destruction of alcohol.
Garden angelica (Latin: Angelica archangelica L) contains essential oils, furanocoumarins, organic acids. The plant exhibits spasmolytic, diuretic, diaphoretic and tonic properties,
Ginger (Latin: Zingiber) contains essential oils, phenols, resinous substances, amino acids, starch. The plant exhibits spasmolytic, antiseptic, antiemetic, choleretic and diaphoretic properties.
Great burdock (Latin: Arcticum Lappa) contains polysaccharide inulin, essential oils, tarmin, glycosides, triterpenes, phytosterols, flavonoids. The plant exhibits diuretic, choleretic, diaphoretic and antiseptic properties. Expedites metabolism in the body.
Nutmeg seeds (Latin; Semen Myristicae) contains plenty of essential oils, starch, pectins, sterols. The plant exhibits spasmolytic, carminative and tonic properties. Removes the alcohol odour in the mouth.
Rosemary (Latin: Rosmarinus) contains flavonoids, phenol compounds, terpens. The plant exhibits antiseptic, spasmolytic, diuretic, choleretic and antidepressant properties.
Greenbrier (Latin: Smilax L) contains saponins, phytosterols, flavonoids, starch, mineral substances. The plant exhibits anti-inflammatory, antitoxic, hepatoprotective and ant oxidative properties.
Paprika fruit (Latin: Capsicum ann uni) contains essential oils, alkaloids, carotinoids, flavonoids. The plant exhibits properties reducing alcohol cravings. Contributes to the improvement of appetite and stimulates digestion.
Cinnamon bark (Latin: Cinn momum zey!anicum) contains essential oils, tarmin, mannite, resinous substances, calcium oxalate. The plant exhibits properties mitigating gastrointestinal disorders.
Chicory inulin is a natural polysaccharide, which is synthesised by the plant, and which is fomied in the chicory root. Inulin is used in food industry as a prebiotics (it stimulates the growth of benevolent bacteria in the gut), Inulin is a dietary fibre, ft slows down the glucose absorption, thereby lowering blood sugar. Inulin expedites the body cleansing from toxicants and undigesied food; it exhibits antitoxic and gastrointestinal tract protective properties. Inulin prevents or mitigates effect of toxicants, when they reach the stomach.
Lemon and apple juice contains organic acids, mineral substances, microelements, pectins. Juice is added to the composition to improve taste,
Dissolved Nipagin (Methyl p-hydroxybenzoate, E218) is used in the composition of the herbal extract as a preserving agent.
Examples of derivation of the dietary supplement.
1. Example.
The following component proportion, mass units are used to derive the dietary supplement: garden angelica with root 0,2;
ginger 0,2;
great burdock roots 0,4;
nutmeg seeds 0,2;
rosemary leaves 0,40;
greenbrier roots 0,2;
paprika fruit 0,06:
cinnamon bark 0,30;
fructose 8,0;
hone 7,1;
chicory inulin 2,1 ;
lemon j nice concentrate 1,07;
apple juice concentrate 6,8;
preservative 0,09;
water 69,9.
The dietary supplement is derived as follows. First, the process includes derivation of extracts of medicinal plants from garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark. Every plant is crushed individually, sieved throiigh a sieve with a mesh size of 5-7 mm, followed by weighing an appropriate quantity. Ail herbal components are mixed together. Biologically active substances are derived from the plants by processing them with water. The proportion of the plants to water is 1 : 10, taking into consideration the work British Herbal Pharmacopoeia, PDR for Herbal Medicine 2nd edition, Martind le, 35th edition, The quantity of purified or distilled water for derivation of extracts is calculated by taking account of the seepage coefficient 3.5. it is necessary to heat the calculated quantity of purified or distilled water to the temperature 90-95 °C and pour it in the herbal blend, mix it up, close the container, leave it for 4 hours to brew. After cooling of the mixture, it must be filtered and pressed, Preservatives and fructose are dissolved in the herbal extract, adding honey, chicory inulin, concentrated lemon juice and apple juice and the remaining quantit of water.
2. Example.
The following component proportion, mass units are used to derive the dietary supplement: garden angelica with root 0,3;
ginger 0,3:
great burdock roots 0,5:
nutmeg seeds 0,3;
rosemary leaves 0,44;
greenbrier roots 0,3;
paprika fruit 0,08;
cinnamon bark 0,32;
fructose 8,5;
honey 7,5;
chicory inulin
lemon juice concentrate 1 ,13;
apple juice concentrate 7,3;
preservative 0,1 1;
water 73,9.
The dietary supplement is derived as follows. First, the process includes derivation of extracts of medicinal plants from garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark. Every plant is crushed individually, sieved through a sieve with a mesh size of 5-7 mm, followed by weighing an appropriate quantity. All herbal
components are mixed together, Biologically active substances are derived from the plants by processing them with water. The proportion of the plants to water is 1 : 10. taking into consideration the work British Herbal Pharmacopoeia, PDR for Herbal Medicine 2nd edition, Martindale, 35th edition. The quantity of purified or distilled water for derivation of extracts is calculated by taking account of the seepage coefficient 3.5. It is necessary to heat the calculated quantity of purified or distilled water to the temperature 90-95 °C and pour it in the herbal blend, mix it up, close the container, leave it for 4 hours to brew. After cooling of the mixture, it must be filtered and pressed. Preservatives and fructose are dissolved in the herbal, extract, adding honey, chicory inulin, concentrated lemon juice and apple juice and the remaining quantity of water.
The derived dietary supplement noticeably and significantly lowers blood alcohol content, eliminates symptoms of alcoholic intoxication and improves well- being after alcohol consumption. The action of the dietary supplement has been tested at the State Narcology Centre, As evidenced by the studies, blood alcohol content significantly reduces (up to 35%) already in 30-45 minutes after consumption of the dietary supplement. This indicates that the dietary supplement significantly reduces blood alcohol content, sobers up and releases from hangover. Application of the dietary supplement improves the well-being, lowers the alcohol cravings, and prevents the development of the feeling of heaviness and nausea.
References:
1. Patent RU 2113243, CI, A61 21/00, 1998
2. Patent RU 2141773, CI, A23L1/30, A61K35/78, 1999
3. Patent RU 2141776, CI, A23L1/30, A61K35/78, 1999
4. Patent RU 2095077, C 1 , A61 K35/78, 1997
5. Patent RU2058090, C 1 , A23L2/00, 1996
6. Patent RU 2435452, CI , A23L1/30, 2006
7. Application WO 8904165, Al, A61K31/195, 1989
8. Application DE 2321 1 13, Al , A61K27/14, 1974
9. Application US 005324516, A, A61 K35/78, 1 94
10. Patent LV 12879, B, A23L2/02, 2002
Claims
1. Dietary supplement, characterized in that it contains extracts of medicinal plants: garden angelica with root, ginger, great burdock roots, nutmeg seeds, rosemary leaves, greenbrier roots, paprika fruit and cinnamon bark, fructose, honey, chicory inulin, lemon juice and apple juice in the following component proportion, mass units: garden angelica with root 0,2-0,3;
ginger 0,2-0,3;
great burdock roots 0,4-0,5;
nutmeg seeds 0,2-0,3;
rosemary leaves 0,40-0,44;
greenbrier roots 0,2-0,3;
paprika fruit 0,06-0,08;
cinnamon bark 0,30-0,32;
fructose 8,0-8,5;
honey 7,1-7,5;
chicory inulin 2,1-2,3;
lemon ju ce concentrate 1,07-1,13;
apple juice concentrate 6,8-7,3;
preservative 0,09-0,11;
water 69,9-73,9.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP13757696.3A EP2822404A4 (en) | 2012-03-09 | 2013-03-06 | Dietary supplement |
| RU2014106694/13A RU2599826C2 (en) | 2012-03-09 | 2013-03-06 | Biologically active supplement |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LVP-12-38A LV14537B (en) | 2012-03-09 | 2012-03-09 | Food supplement |
| LVP-12-38 | 2012-03-09 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO2013133683A1 true WO2013133683A1 (en) | 2013-09-12 |
| WO2013133683A8 WO2013133683A8 (en) | 2014-04-17 |
Family
ID=50152875
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/LV2013/000005 WO2013133683A1 (en) | 2012-03-09 | 2013-03-06 | Dietary supplement |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP2822404A4 (en) |
| LV (1) | LV14537B (en) |
| RU (1) | RU2599826C2 (en) |
| WO (1) | WO2013133683A1 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609804A (en) * | 2013-12-19 | 2014-03-05 | 青岛大学 | Tea for dispelling effect of alcohol |
| CN103815490A (en) * | 2014-03-10 | 2014-05-28 | 尹海日 | Liver and stomach protection dealcoholic drink drunk before and after alcohol drinking and preparation method for dealcoholic drink |
| CN105054209A (en) * | 2015-07-08 | 2015-11-18 | 中国农业科学院农产品加工研究所 | Solid beverage for neutralizing effect of alcoholic drinks and preparation method of solid beverage |
| RU2583271C1 (en) * | 2015-07-17 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583618C1 (en) * | 2015-07-17 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583613C1 (en) * | 2015-06-19 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583585C1 (en) * | 2015-07-22 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583610C1 (en) * | 2015-07-20 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661529A (en) * | 2016-03-01 | 2016-06-15 | 陈键 | Oral liquid capable of relieving alcoholism, and preparation method of oral liquid |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5324516A (en) * | 1991-12-19 | 1994-06-28 | Dossan Technical Center | Galenic composition for decreasing blood alcohol concentration |
| RU2058090C1 (en) * | 1994-02-25 | 1996-04-20 | Компания по производству специальных продуктов питания "Динкома" | Nonalcoholic tonic beverage |
| LV12879B (en) * | 2002-01-29 | 2002-12-20 | Leonīds CUDEČKIS | Nutritional supplement |
| RU2316972C1 (en) * | 2006-04-12 | 2008-02-20 | Общество с ограниченной ответственностью "ЛЕОВИТ нутрио" (ООО "ЛЕОВИТ нутрио") | Coffee of complex action for losing one's body weight |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100574097B1 (en) * | 2004-09-01 | 2006-04-27 | 이행우 | Functional food compositions having the effect on eliminating an alcoholic hangover and improvement of liver function |
| UA7155U (en) * | 2004-09-24 | 2005-06-15 | Serhii Anatoliiovych Oliinyk | Composition for preparing non-alcoholic juice beverage "stimul - aktivnist" |
| WO2006131932A1 (en) * | 2005-06-09 | 2006-12-14 | Mmi Corporation | Herbal formulation capable of preventing alcohol-induced hangover, methods of preparing the same and use thereof |
| KR100678869B1 (en) * | 2005-09-27 | 2007-02-05 | 함양 지리산 영농조합법인 | Method for manufacturing beverage by hovenia dulcis thunb |
-
2012
- 2012-03-09 LV LVP-12-38A patent/LV14537B/en unknown
-
2013
- 2013-03-06 EP EP13757696.3A patent/EP2822404A4/en not_active Withdrawn
- 2013-03-06 RU RU2014106694/13A patent/RU2599826C2/en not_active IP Right Cessation
- 2013-03-06 WO PCT/LV2013/000005 patent/WO2013133683A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5324516A (en) * | 1991-12-19 | 1994-06-28 | Dossan Technical Center | Galenic composition for decreasing blood alcohol concentration |
| RU2058090C1 (en) * | 1994-02-25 | 1996-04-20 | Компания по производству специальных продуктов питания "Динкома" | Nonalcoholic tonic beverage |
| LV12879B (en) * | 2002-01-29 | 2002-12-20 | Leonīds CUDEČKIS | Nutritional supplement |
| RU2316972C1 (en) * | 2006-04-12 | 2008-02-20 | Общество с ограниченной ответственностью "ЛЕОВИТ нутрио" (ООО "ЛЕОВИТ нутрио") | Coffee of complex action for losing one's body weight |
Non-Patent Citations (1)
| Title |
|---|
| See also references of EP2822404A4 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609804A (en) * | 2013-12-19 | 2014-03-05 | 青岛大学 | Tea for dispelling effect of alcohol |
| CN103815490A (en) * | 2014-03-10 | 2014-05-28 | 尹海日 | Liver and stomach protection dealcoholic drink drunk before and after alcohol drinking and preparation method for dealcoholic drink |
| RU2583613C1 (en) * | 2015-06-19 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| CN105054209A (en) * | 2015-07-08 | 2015-11-18 | 中国农业科学院农产品加工研究所 | Solid beverage for neutralizing effect of alcoholic drinks and preparation method of solid beverage |
| RU2583271C1 (en) * | 2015-07-17 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583618C1 (en) * | 2015-07-17 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583610C1 (en) * | 2015-07-20 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583585C1 (en) * | 2015-07-22 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
Also Published As
| Publication number | Publication date |
|---|---|
| LV14537A (en) | 2012-06-20 |
| WO2013133683A8 (en) | 2014-04-17 |
| LV14537B (en) | 2012-09-20 |
| RU2014106694A (en) | 2015-08-27 |
| EP2822404A4 (en) | 2015-12-30 |
| EP2822404A1 (en) | 2015-01-14 |
| RU2599826C2 (en) | 2016-10-20 |
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