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WO2011060307A2 - Food products having multiple health benefits - Google Patents

Food products having multiple health benefits Download PDF

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Publication number
WO2011060307A2
WO2011060307A2 PCT/US2010/056597 US2010056597W WO2011060307A2 WO 2011060307 A2 WO2011060307 A2 WO 2011060307A2 US 2010056597 W US2010056597 W US 2010056597W WO 2011060307 A2 WO2011060307 A2 WO 2011060307A2
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WIPO (PCT)
Prior art keywords
fatty acids
food composition
weight
dietary
composition
Prior art date
Application number
PCT/US2010/056597
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French (fr)
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WO2011060307A3 (en
Inventor
Jingxuan Kang
Original Assignee
Jingxuan Kang
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Publication of WO2011060307A3 publication Critical patent/WO2011060307A3/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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 invention generally relates to food products and nutritional supplements that have health benefits. More particularly, the invention generally relates to food products and nutritional supplements that are fortified with nutritional materials that provide multiple health benefits, including omega-3 fatty acids, fibers and antioxidants.
  • omega-3 polyunsaturated fatty acids or omega-3 PUFA
  • foods that are rich in omega-3 PUFA especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
  • EPA eicosapentaenoic acid
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • DHA docosahexaenoic acid
  • DE 39 24 607 C2 discloses a dietetic food that contains long-chain (LC)
  • WO 01/51088 Al discloses a composition that has (a) at least one unsaturated fatty acid, and at least one of (b) pantethine and (c) at least one antioxidant selected from the group consisting of Vitamin C, Vitamin E, tocotrienol, cartenoids, flavenoids, coenzyme Q10 and grape seed extract.
  • “Omega-3 fatty acids”, as used herein, refers to long-chain polyunsaturated fatty acids (18-22 carbon atoms in chain length, or LC-PUFA), with the fust of the double bonds
  • the LC-PUFA family of oils for food compositions includes: alpha-linoleinc acid (ALA), 18:3 (n-3); stearidonic acid, 18:4 (n-3); eicosatetraenoic acid, 20:4 (n-3);
  • EPA eicosapentaenoic acid
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • EPA 20:5 (n-3); docosapentaenoic acid, 22:5 (n-3) and docosahexaenoic acid (DHA), 22:6 (n-3).
  • ALA is the "base” omega-3 fatty acid, from which SDA is made in the body through a series of enzymatic reactions. The synthesis processes from ALA are called “elongation" (the molecule becomes longer by incorporating new carbon atoms) and
  • ALA is primarily found in certain plant seeds (e.g., flax seeds) .
  • Nutritionally important essential n-3 fatty acids include: a-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), all of which are polyunsaturated.
  • the human body cannot synthesize n-3 fatty acids de novo, but it can form 20-carbon unsaturated n-3 fatty acids (like EPA) and 22-carbon unsaturated n-3 fatty acids (like DHA) from the eighteen-carbon ii— 3 fatty acid a-linolenic acid. Synthesis of the longer n-3 fatty acids from linolenic acid within the body is competitively slowed by the n-6 analogues.
  • DHA an omega-3 fatty acid
  • n-3 provides the key fortification needed by consumers who may best benefit from the food products and nutritional supplements of this invention. Flax has a ratio of n-6 to n-3 of about 1 :3 thus is a preferred source of components for the food products and nutritional supplements disclosed herein. Erasmus, et al. 1986. Alive books, Vancouver, ISBN 0-920470- 16-5 p. 263.
  • Antioxidants refers to molecules capable of slowing or preventing the oxidation of other molecules. Oxidation is a chemical process that transfers electrons from a substance to an oxidizing agent. Oxidation reactions caii produce free radicals, winch can start chain reactions that damage cells. Antioxidants can teraiinate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions by being oxidized themselves.
  • oxidation reactions are crucial for life, low levels of antioxidants, or inhibition of the antioxidant enzymes, cause oxidative stress and may damage or kill cells.
  • Animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C, and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxidases.
  • antioxidants such as glutathione, vitamin C, and vitamin E
  • enzymes such as catalase, superoxide dismutase and various peroxidases.
  • oxidative stress may be an important part of many human diseases, for example, stroke, neurodegenerative diseases, cancer and coronary heart disease.
  • Antioxidants are classified into hydrophilic or hydrophobic, depending on whether they are soluble in water or in lipids. In general, water-soluble antioxidants react with oxidants in the cell cytosol and the blood plasma, while lipid-soluble antioxidants protect cell membranes from lipid peroxidation.
  • oxidative stress contributes to the development of a wide range of diseases including cancer (particularly breast, colon and prostate cancer), cardiovascular disease, Alzheimer's disease, Parkinson's disease.diabetes, rheumatoid arthritis, and neurodegeneratiou in motor neuron diseases. It is fairly well documented that oxidative stress plays a role in cardiovascular disease.
  • Sources of antioxidants include fruits and vegetables, as well as nuts, grains, and some meats, poultry, and fish. Some examples are listed below.
  • Beta-carotene Found in many foods that are orange in color, including sweet potatoes, carrots, cantaloupe, squash, apricots, pumpkin, and mangos. Some green, leafy vegetables, including collard greens, spinach, and kale, are also rich in beta ⁇ carotene.
  • Lutein Abundant in green, leafy vegetables such as collard greens, spinach, and kale.
  • Lycopene A potent antioxidant found in tomatoes, watermelon, guava, papaya, apricots, pink grapefruit, blood oranges, and other foods.
  • Selenium A mineral, not an antioxidant nutrient. It is a component of antioxidant enzymes. Plant foods like rice and wheat are the major dietary sources of selenium in most countries. The amount of selenium in soil, which varies by region, determines the amount of selenium in the foods grown in that soil. Animals that eat grains or plants grown in selenium- rich soil have higher levels of selenium in their muscle. In the United States, meats and bread are common sources of dietary selenium. Brazil nuts also contain large quantities of selenium.
  • Vitamin A Found in three main forms: retinol (Vitamin Al), 3,4- didehydroretinol (Vitamin A2), and 3-hydroxy-retinol (Vitamin A3).
  • Foods rich in vitamin A include liver, sweet potatoes, carrots, milk, egg yolks, and mozzarella cheese.
  • Vitamin C Also called ascorbic acid. Found in high abundance in many fruits and vegetables and is also found in cereals, beef, poultry, and fish.
  • Dietary fiber refers to the fibrous or gummy component of food which is non-digestible and non-metabolizable by humans. Chemically, fiber is the remnant of plant cell walls, lignin, polysaccharides and similar substances that resist hydrolysis in the human digestive tractDietary fibers are indigestible fibers, for example, from plant foods. It acts by changing the nature of the contents of the gastrointestinal tract, and by changing how other nutrients and chemicals are absorbed.
  • Dietary fiber may be divided m(predoniinantly) soluble or insoluble (depending on solubility in water). Both types of fiber are present in substantially all plant foods, with varying degrees of each depending on the plant.
  • Water soluble dietary fiber, or "soluble fiber” refers to dietary fiber that is water soluble or water swellable. Water soluble dietary fibers include, for example, oligosaccharides, psyllium, beta glucan, oat bran, oat groat, pectin, carrageenan, guar, locust beau gum, gum acacia, and xanthan gum, and the like and combinations thereof.
  • Soluble fiber like all fiber, cannot be digested. But it does change as it passes through the digestive tract, being transformed (fermented) by bacteria there. Soluble fiber also absorbs water to become a gelatinous substance that passes through the body. Insoluble fiber has bulking action but is mostly unchanged by fermentation as it passes through the body.
  • Dietary fiber typically consists of non-starch polysaccharides, for example, cellulose and other plant components including dextrins, inulin, lignin, waxes, chitins, pectins, beta- glucans and oligosaccharides.
  • non-starch polysaccharides for example, cellulose and other plant components including dextrins, inulin, lignin, waxes, chitins, pectins, beta- glucans and oligosaccharides.
  • Fiber products have been marketed to consumers for nutritional purposes and health benefits, such as treatment of var ious gastrointestinal disorders, lowering cholesterol levels, reducing risk of colon cancer, and losing weight.
  • soluble fiber supplements may alleviate symptoms of irritable bowel syndrome, such as diarrhea and/or constipation and abdominal discomfort.
  • Prebiotic soluble fiber products like those containing inulin or oligosaccharides, may contribute to relief fr om inflammatory bowel disease, as in Crolin's disease, ulcerative colitis, and Clostridium difficile, due in part to the short-chain fatty acids produced with subsequent anti-inflammatory actions upon the bowel.
  • Beta-glucan from whole grain or dry-milled barley (3 grams per day)
  • fermentable fiber sources from plant foods or biotechnology
  • useful in food products include inulin, resistant dextrins, fructans, xanthan gum, cellulose, guar gum, fructooligosaccharides (FOS) and oligo- or polysaccharides.
  • the invention generally relates to a food composition suitable for reducing the risk of one or more diseases or conditions, comprising: (1) from about 0.1 g to about 20 g per serving size of co-3 acids; (2) from about 10 mg to about 1 g per serving size dietary antioxidants; and (3) from about 0.5 g to about 15 g per serving size of dietaiy fibers, wherein the weight of co-6 fatty acids, if present, is less than the weight of co-3 fatty acids, and wherein the total calories of the food composition per serving size is not more than 500.
  • the food composition may further comprises co-6, in which case the weight ratio of co-6 to co-3 fatty acids is preferably not greater than 0.8 and more preferably not greater than 0.5.
  • the co-3 fatty acids may be of fish origin, such as salmon, herring, mackerel, anchovies and sardines.
  • the co-3 fatty acids are botanical in origin, such as chia, kiwifruit, perilla, flaxseed, lingonbeny, camelina, purslane, black raspberry, butternuts, hempseed, walnut, pecan nut, and hazel nut.
  • from about 25 % to about 100% by weight of the co-3 fatty acids are long chain co-3 fatty acids.
  • from about 50% to about 100% by weight of the co-3 fatty acids are long chain co-3 fatty acids, for example, from about 60% to about 80%, or from about 70% to about 90%.
  • the dietaiy antioxidants comprise carotenoid terpenoids.
  • die dietary antioxidants are vitamins selected from vitamin A, vitamin C and vitamin E.
  • the dietary antioxidants are from red algae, butternut squash, carrots, orange bell peppers, pumpkins, sweet potatoes, spinach, kiwifruit, red peppers, red tomatoes, watermelons, or yellow com.
  • the dietary antioxidants may also comprise flavonoid polyphenolics.
  • the dietary antioxidants may be from berries, coffee beans, tea, walnuts, condensed tannins, buckwheat, soy, peanuts, and dark-colored grapes.
  • the dietary antioxidants may comprise phenolic acids and esters.
  • antioxidants may be from coffee beans, blueberries, tomatoes, seeds of brown rice, seeds of whole wheat, seeds of oats, apple, artichoke, peanut, orange, pineapple, raspberry, strawberry, gallnuts, sumac, witch hazel, tea leaves, and oak bark.
  • the dietary fibers may be sourced from whole grain foods, wheat and corn bran, nuts, seeds, potato skins, flaxseed, lignans, green beans, cauliflower, zucchini, celery, nopal, tomatoe skins, raspberry, and blackberry.
  • the dietaiy fibers are sourced from peas, soybeans, oats, rye, chia, bailey, plums, berries, bananas, insides of apples and pears, broccoli, carrots, artichokes, psyllium seed husk, potatoes, sweet potatoes, and onions.
  • the food composition may include dietary fibers from about 1 g to about 12 g per serving size; from about 3 g to about 10 g per serving size; or from about 4 g to about 8 g per serving size.
  • the food composition may be in a product selected from granola bars, cereal bars, cereals, chips, cookies, crackers, doughnuts, instant noodles, jerky, trail mixes, cakes, twix, and candies.
  • the food composition may be in a product selected from the group consisting of yogurt, ice creams, and jellies.
  • the food composition has no more than 250 total calories per serving size; no more than 150 total calories per serving size; no more than 100 total calories per serving size; no more than 50 total calories per serving size; or no more than 25total calories per serving size.
  • the invention generally relates to a nutritional supplement composition.
  • the composition includes: (1) from about 0.05 g to about 10 g per unit of ⁇ -3 acids; (2) from about 10 mg to about 1 g per unit of dietary antioxidants; and (3) from about 0.2 g to about 5 g per unit of dietary fibers.
  • the weight of co-6 fatty acids, if present, is less than the weight of ⁇ -3 fatty acids, and wherein the total calories of the food composition per unit are not more than 250.
  • the nutritional supplements may be designed for taking on a daily bases or less frequent.
  • the unit size of the supplements may vary between target consumer groups, with some having more of one or more components per unit size.
  • the nutritional supplements may be in the form of tablets, capsules, etc.
  • the invention generally relates to a ready-to-eat food product that includes a plurality of enrichment clusters.
  • Each enrichment cluster includes (1) from about 2 mg to about 0.2 g per serving size of ⁇ -3 acids; (2) from about 0.1 mg to about 50 mg per serving size dietary antioxidants; and (3) from about 1 mg to about 150 mg per serving size of dietary fibers, wherein the weight of co-6 fatty acids, if present, is less than the weight of co-3 fatty acids.
  • the invention generally relates to a ready-to-eat food product that is suitable for reducing the risk of inflammatory diseases or conditions.
  • the food product includes: (1) from about 0.1 g to about 20 g per serving size of ⁇ -3 acids; (2) from about 10 mg to about 1 g per serving size dietary antioxidants; and (3) from about 1 g to about 15 g per serving size of dietary fibers, wherein the weight of ⁇ -6 fatty acids, if present, is less than the weight of ⁇ -3 fatty acids.
  • the invention generally relates to a food composition suitable for preventing or alleviating cardiovascular diseases or conditions.
  • the food composition includes: (1) from about 0.1% to about 15% by weight of co-3 fatty acids; (2) from about 0.1% to about 1 % by weight of dietary antioxidants; (3) from about 0.5% to about 25% by weight of dietaiy fibers; and (4) a water content ranging from about 0.01% to about 98% by weight, wherein the weight of co-6 fatty acids, if present, is less than that of co-3 fatty acids, and wherein the total calories of the food composition per serving size not more than 400.
  • the invention generally relates to a food composition suitable for preventing or alleviating diabetes.
  • the food composition includes: (1) from about 0.1% to about 15% by weight of ⁇ -3 fatty acids; (2) from about 0.1% to about 15% by weight of dietary antioxidants; (3) from about 0.5% to about 25% by weight of dietaiy fibers; and (4) a water content ranging from about 0.01% to about 98% by weight, wherein the weight of co-6 fatty acids, if present, is less than that of co-3 fatty acids, and wherein the total calories of the food composition per serving size not more than 400.
  • the invention generally relates to a food composition suitable for preventing or alleviating cancer.
  • the food composition includes: (1) from about 0.1% to about 15% by weight of co-3 fatty acids; (2) from about 0.1% to about 15% by weight of dietary antioxidants; (3) from about 0.5% to about 25% by weight of dietary fibers; and (4) a water content ranging from about 0.01% to about 98% by weight,wherein the weight of co-6 fatty acids, if present, is less than that of co-3 fatty acids, and wherein the total calories of the food composition per serving size not more than 400.
  • the food composition includes no co-6 fatty acids (except trace amount).
  • the invention generally relates to a ready-to-drink beverage product.
  • the beverage includes: (1) from about 100 mg to about 1 g per serving size of ⁇ -3 fatty acids;(2) from about 50 mg to about 200 mg per serving size of dietary antioxidants; and (3) from about 50 mg to about 200 mg per serving size of dietaiy fibers, wherein the weight of co-6 fatty acids, if present, is less than the weight of co-3 fatty acids.
  • the invention generally relates to tablet or capsule useful for preventing or alleviating inflammatory diseases or conditions.
  • the tablet or capsule includes: (1) from about 50 mg to about 500 mg of co-3 fatty acids; (2) from about 10 mg to about 200 mg of dietary antioxidants; and (3) from about 50 mg to about 500 mg of dietaiy fibers, wherein the weight of co-6 fatty acids, if present, is less than the weight of co-3 fatty acids.
  • the food products of the invention may further include other ingredients such as other nutritional supplements, herbal or plant extract, inclusions, flavor enhancers, etc.
  • Inclusions may be formulated to provide a crunchy textural feel.
  • the inclusions have at least one physiologically functional component and may be, for example, fat-based inclusions, carbohydrate-based inclusions, protein based inclusions, and the like.
  • the fat-based inclusions are characterized by having fat as the continuous phase.
  • Non-limiting examples of fat-based inclusions include chocolate, peanut butter, fat substitutes, and the like.
  • Preferred fat-based inclusions are chocolate chips, peanut butter chips, and combinations thereof.
  • Non-limiting examples include whey protein, soy protein, milk protein, egg protein, peanut flour, nut meats, vegetable protein, casein, and combinations thereof.
  • Examples of carbohydrate inclusions include, starch, sugar, gels, and combinations thereof.
  • the carbohydrate-based inclusions are preferably, panned inclusions, extruded gel pieces, friable carbohydrate pieces, sugar bits, extruded grain flour pieces and combinations thereof.
  • the inclusions maybe, for example, agglomerates, capsules, compilations of ingredients, chunks, bits, drops, strands, strings, and tlie like. They may take on a variety of shapes, so long as the average particle size of the inclusions is from about 1 nun to about 13 nun. The preferred average particle size is from about 1 mm to about 6 mm.
  • the inclusions of the present invention may be different from one another. That is, it is not necessary that the inclusions be tlie same.
  • the food bar optionally may contain inclusions that are fat-based inclusions and inclusions that are carbohydrate-based inclusions.
  • Dietaiy ingredients with an anti-oxidation capacity include plant extracts such as rosemary extract, lycopene, zeaxanthin, polyphenols (such as hydroxytyiosol found in olive oil, grapes, pomegranates, etc.), vitamins (tocopherols and especially vitamin E, ascorbic acid), minerals (Zinc, Selenium or Calcium), coenzyme Q10 and beta carotene. All these ingredients, as well as other anti-oxidants, have been extensively investigated and shown to have beneficial effects on the health of individuals.
  • a variety of herbal or plant extracts such as soy proteins, isoflavones, ca otenoids (beta-carotene, lutein, zeaxanthin) and garlic extracts have been shown to beneficially influence different cardiovascular risk factors such as high blood cholesterol level, high blood triglycerides level. No attempts have been made to use such plant extracts in specialty diabetic food products as part of a diabetic functional food methodology addressing their cardiovascular health problems.
  • the food products of tlie invention areexpected to offer preventive or therapeutic health benefits, especially with regards to the cardiovascular health of subjects suffering from or prone to diabetes.

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Abstract

The invention generally relates to food products and supplements that have health benefits. More particularly, the invention generally relates to food products and supplements that have multiple health benefits and are fortified with omega-3 fatty acids, fibers and antioxidants.

Description

FOOD PRODUCTS HAVING MULTIPLE HEALTH BENEFITS
Priority Claims
[0001] This application claims the benefit of priority from U.S. Provisional Application Serial No. 61/ 260,974, filed November 13, 2009, the entire content of which is incorporated herein by reference for all purposes.
Field of the Invention
[0002] The invention generally relates to food products and nutritional supplements that have health benefits. More particularly, the invention generally relates to food products and nutritional supplements that are fortified with nutritional materials that provide multiple health benefits, including omega-3 fatty acids, fibers and antioxidants.
Description of the Invention
[0003] In recent years, scientific research hasindicated that regular consumption of appropriate amounts of omega-3 polyunsaturated fatty acids (or omega-3 PUFA) can providesignificant health benefits. For instance, it has been proposed that foods that are rich in omega-3 PUFA, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may provide cardio protective effects such as reduced blood-clotting (i.e. reduced platelet aggregation). See, e.g., Connor et al. 2000, Aw. J. Clin. Nutr. 71 , 171S-5S. Significant efforts have been made by industries to develop foods that contain appreciable amounts of omega-3 PUFA.
[0004] DE 39 24 607 C2 discloses a dietetic food that contains long-chain (LC)
polyunsaturated omega-3 and omega-6 fatty acids, sodium and potassium. The foodstuff has relatively large amounts of oniega-3 fatty acids and potassium. WO 01/51088 Al discloses a composition that has (a) at least one unsaturated fatty acid, and at least one of (b) pantethine and (c) at least one antioxidant selected from the group consisting of Vitamin C, Vitamin E, tocotrienol, cartenoids, flavenoids, coenzyme Q10 and grape seed extract.
[0005] Food products containing PUFA often develop an undesirableoff-flavor or odor, which is associated with the oxidation of the unsaturated fatty acids. Particularly, a fishy off-flavor typically results from oxidation of omega-3 PUFA and is objectionable to many consumers.Much effort in industry has been focused on addressing the off-flavor by inhibiting the oxidation of the unsaturated fatty acids or by masking the off-flavor.
[0006] "Omega-3 fatty acids", as used herein, refers to long-chain polyunsaturated fatty acids (18-22 carbon atoms in chain length, or LC-PUFA), with the fust of the double bonds
("unsaturations") beginning with the third carbon atom. They are refened to as "polyunsaturated" because their molecules have two or more double bonds in their carbohydrate chain.
[0007] The LC-PUFA family of oils for food compositions includes: alpha-linoleinc acid (ALA), 18:3 (n-3); stearidonic acid, 18:4 (n-3); eicosatetraenoic acid, 20:4 (n-3);
eicosapentaenoic acid (EPA), 20:5 (n-3); docosapentaenoic acid, 22:5 (n-3) and docosahexaenoic acid (DHA), 22:6 (n-3). ALA is the "base" omega-3 fatty acid, from which SDA is made in the body through a series of enzymatic reactions. The synthesis processes from ALA are called "elongation" (the molecule becomes longer by incorporating new carbon atoms) and
"desaturation" (new double bonds are created), respectively.
[0008] In nature, ALA is primarily found in certain plant seeds (e.g., flax seeds) .Nutritionally important essential n-3 fatty acids include: a-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), all of which are polyunsaturated. The human body cannot synthesize n-3 fatty acids de novo, but it can form 20-carbon unsaturated n-3 fatty acids (like EPA) and 22-carbon unsaturated n-3 fatty acids (like DHA) from the eighteen-carbon ii— 3 fatty acid a-linolenic acid. Synthesis of the longer n-3 fatty acids from linolenic acid within the body is competitively slowed by the n-6 analogues.
Table 1 Common n-3 Fatty Acids
Figure imgf000003_0001
Tetracosapentaenoic acid 24:5 (n-3) all-cis-9, 12,15,18,21 -docosahexaenoic acid
Tetracosahexaenoic acid 24:6 (n-3) all-cis-6,9.12, 15,18,21 -tetracosenoic acid
[0009] The U.S. FDA has given "qualified health claim" status to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) n-3 fatty acids, stating that "supportive but not conclusive research shows that consumption of EPA and DHA (n-3) fatty acids may reduce the risk of coronary heart disease." (United States FDA (Press release September 8, 2004) "FDA announces qualified health claims for omega-3 fatty acids".)
[0010] The Canadian Government has recognized the importance of DHA omega-3 and permits the following biological role claim for DHA: "DHA, an omega-3 fatty acid, supports the normal development of the brain, eyes and nerves."
[0011] Humans must consume both n-3 and n-6 fatty acids as they are both essential in the diet. However, it is emphasized that n-3 provides the key fortification needed by consumers who may best benefit from the food products and nutritional supplements of this invention. Flax has a ratio of n-6 to n-3 of about 1 :3 thus is a preferred source of components for the food products and nutritional supplements disclosed herein. Erasmus, et al. 1986. Alive books, Vancouver, ISBN 0-920470- 16-5 p. 263.
[0012] "Antioxidants", as used herein, refers to molecules capable of slowing or preventing the oxidation of other molecules. Oxidation is a chemical process that transfers electrons from a substance to an oxidizing agent. Oxidation reactions caii produce free radicals, winch can start chain reactions that damage cells. Antioxidants can teraiinate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions by being oxidized themselves.
[0013] Although oxidation reactions are crucial for life, low levels of antioxidants, or inhibition of the antioxidant enzymes, cause oxidative stress and may damage or kill cells.
Animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C, and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxidases.
[0014] Evidence exists that oxidative stress may be an important part of many human diseases, for example, stroke, neurodegenerative diseases, cancer and coronary heart disease.
[0015] Antioxidants are classified into hydrophilic or hydrophobic, depending on whether they are soluble in water or in lipids. In general, water-soluble antioxidants react with oxidants in the cell cytosol and the blood plasma, while lipid-soluble antioxidants protect cell membranes from lipid peroxidation.
[0016] Evidence exist that support the position that oxidative stress contributes to the development of a wide range of diseases including cancer (particularly breast, colon and prostate cancer), cardiovascular disease, Alzheimer's disease, Parkinson's disease.diabetes, rheumatoid arthritis, and neurodegeneratiou in motor neuron diseases. It is fairly well documented that oxidative stress plays a role in cardiovascular disease.
[0017] Sources of antioxidants include fruits and vegetables, as well as nuts, grains, and some meats, poultry, and fish. Some examples are listed below.
• Beta-carotene: Found in many foods that are orange in color, including sweet potatoes, carrots, cantaloupe, squash, apricots, pumpkin, and mangos. Some green, leafy vegetables, including collard greens, spinach, and kale, are also rich in beta^carotene.
• Lutein: Abundant in green, leafy vegetables such as collard greens, spinach, and kale.
• Lycopene: A potent antioxidant found in tomatoes, watermelon, guava, papaya, apricots, pink grapefruit, blood oranges, and other foods.
• Selenium: A mineral, not an antioxidant nutrient. It is a component of antioxidant enzymes. Plant foods like rice and wheat are the major dietary sources of selenium in most countries. The amount of selenium in soil, which varies by region, determines the amount of selenium in the foods grown in that soil. Animals that eat grains or plants grown in selenium- rich soil have higher levels of selenium in their muscle. In the United States, meats and bread are common sources of dietary selenium. Brazil nuts also contain large quantities of selenium.
• Vitamin A: Found in three main forms: retinol (Vitamin Al), 3,4- didehydroretinol (Vitamin A2), and 3-hydroxy-retinol (Vitamin A3). Foods rich in vitamin A include liver, sweet potatoes, carrots, milk, egg yolks, and mozzarella cheese.
• Vitamin C: Also called ascorbic acid. Found in high abundance in many fruits and vegetables and is also found in cereals, beef, poultry, and fish.
• Vitamin E: Also known as alpha -tocopherol. Found in almonds, in many oils mcluding wheat germ, safflower, com, and soybean oils, and is also found in mangos, nuts, broccoli, and other foods. [0018] "Dietary fiber", as used herein,refers to the fibrous or gummy component of food which is non-digestible and non-metabolizable by humans. Chemically, fiber is the remnant of plant cell walls, lignin, polysaccharides and similar substances that resist hydrolysis in the human digestive tractDietary fibers are indigestible fibers, for example, from plant foods. It acts by changing the nature of the contents of the gastrointestinal tract, and by changing how other nutrients and chemicals are absorbed.
[0019] Dietary fiber may be divided m(predoniinantly) soluble or insoluble (depending on solubility in water). Both types of fiber are present in substantially all plant foods, with varying degrees of each depending on the plant. Water soluble dietary fiber, or "soluble fiber", refers to dietary fiber that is water soluble or water swellable. Water soluble dietary fibers include, for example, oligosaccharides, psyllium, beta glucan, oat bran, oat groat, pectin, carrageenan, guar, locust beau gum, gum acacia, and xanthan gum, and the like and combinations thereof.
[0020] Soluble fiber, like all fiber, cannot be digested. But it does change as it passes through the digestive tract, being transformed (fermented) by bacteria there. Soluble fiber also absorbs water to become a gelatinous substance that passes through the body. Insoluble fiber has bulking action but is mostly unchanged by fermentation as it passes through the body.
[0021] Dietary fiber typically consists of non-starch polysaccharides, for example, cellulose and other plant components including dextrins, inulin, lignin, waxes, chitins, pectins, beta- glucans and oligosaccharides.
[0022] Fiber products have been marketed to consumers for nutritional purposes and health benefits, such as treatment of var ious gastrointestinal disorders, lowering cholesterol levels, reducing risk of colon cancer, and losing weight.For example, soluble fiber supplements may alleviate symptoms of irritable bowel syndrome, such as diarrhea and/or constipation and abdominal discomfort.Prebiotic soluble fiber products, like those containing inulin or oligosaccharides, may contribute to relief fr om inflammatory bowel disease, as in Crolin's disease, ulcerative colitis, and Clostridium difficile, due in part to the short-chain fatty acids produced with subsequent anti-inflammatory actions upon the bowel. Consistent intake of fenuentable fiber through foods like berries and other fresh fruit, vegetables, whole grains, seeds and nuts is now known to reduce risk of some of the world's most prevalent diseases— obesity, diabetes, high blood cholesterol, cardiovascular- disease, and numerous gastrointestinal disorders. [0023] Many people consume less than 50% of the dietary fiber levels required for good health. For example, some of the preferred food choices of today have low fiber content, which has been considered by some experts as contributing to the general obesity crisis in many developed coun tries.
Table 2 Examples of Soluble (fermentable) Fiber Daily Values
Psyllium seed husk (7 grams per day)
Beta-glucan from oat bran, whole oats, oatiim or rolled oats (3 grams per day)
Beta-glucan from whole grain or dry-milled barley (3 grams per day)
[0024] Other examples of fermentable fiber sources (from plant foods or biotechnology) useful in food products include inulin, resistant dextrins, fructans, xanthan gum, cellulose, guar gum, fructooligosaccharides (FOS) and oligo- or polysaccharides.
[0025] In one aspect, the invention generally relates to a food composition suitable for reducing the risk of one or more diseases or conditions, comprising: (1) from about 0.1 g to about 20 g per serving size of co-3 acids; (2) from about 10 mg to about 1 g per serving size dietary antioxidants; and (3) from about 0.5 g to about 15 g per serving size of dietaiy fibers, wherein the weight of co-6 fatty acids, if present, is less than the weight of co-3 fatty acids, and wherein the total calories of the food composition per serving size is not more than 500.
[0026] The food composition may further comprises co-6, in which case the weight ratio of co-6 to co-3 fatty acids is preferably not greater than 0.8 and more preferably not greater than 0.5.
[0027] The co-3 fatty acids may be of fish origin, such as salmon, herring, mackerel, anchovies and sardines.
[0028] The co-3 fatty acids are botanical in origin, such as chia, kiwifruit, perilla, flaxseed, lingonbeny, camelina, purslane, black raspberry, butternuts, hempseed, walnut, pecan nut, and hazel nut.
[0029] In some embodiments, from about 25 % to about 100% by weight of the co-3 fatty acids are long chain co-3 fatty acids. In some prefened embodiments, from about 50% to about 100% by weight of the co-3 fatty acids are long chain co-3 fatty acids, for example, from about 60% to about 80%, or from about 70% to about 90%.
[0030] The dietaiy antioxidants comprise carotenoid terpenoids. In certain embodiments, die dietary antioxidants are vitamins selected from vitamin A, vitamin C and vitamin E. [0031] In some embodiments, the dietary antioxidants are from red algae, butternut squash, carrots, orange bell peppers, pumpkins, sweet potatoes, spinach, kiwifruit, red peppers, red tomatoes, watermelons, or yellow com.
[0032] The dietary antioxidants may also comprise flavonoid polyphenolics. The dietary antioxidants may be from berries, coffee beans, tea, walnuts, condensed tannins, buckwheat, soy, peanuts, and dark-colored grapes.
[0033] The dietary antioxidants may comprise phenolic acids and esters.The dietaiy
antioxidants may be from coffee beans, blueberries, tomatoes, seeds of brown rice, seeds of whole wheat, seeds of oats, apple, artichoke, peanut, orange, pineapple, raspberry, strawberry, gallnuts, sumac, witch hazel, tea leaves, and oak bark.
[0034] Diseases or conditions that may be beneficially cardiovascular, cancer, obesity, diabetes, Alzheimer's and inflammation.
[0035] The dietary fibers may be sourced from whole grain foods, wheat and corn bran, nuts, seeds, potato skins, flaxseed, lignans, green beans, cauliflower, zucchini, celery, nopal, tomatoe skins, raspberry, and blackberry.
[0036] hi some embodiments, the dietaiy fibers are sourced from peas, soybeans, oats, rye, chia, bailey, plums, berries, bananas, insides of apples and pears, broccoli, carrots, artichokes, psyllium seed husk, potatoes, sweet potatoes, and onions.
[0037] The food composition may include dietary fibers from about 1 g to about 12 g per serving size; from about 3 g to about 10 g per serving size; or from about 4 g to about 8 g per serving size.
[0038] The food composition may be in a product selected from granola bars, cereal bars, cereals, chips, cookies, crackers, doughnuts, instant noodles, jerky, trail mixes, cakes, twix, and candies.
[0039] The food composition may be in a product selected from the group consisting of yogurt, ice creams, and jellies.
[0040] hi some embodiments, the food composition has no more than 250 total calories per serving size; no more than 150 total calories per serving size; no more than 100 total calories per serving size; no more than 50 total calories per serving size; or no more than 25total calories per serving size. [0041] In another aspect, the invention generally relates to a nutritional supplement composition. The composition includes: (1) from about 0.05 g to about 10 g per unit of ω-3 acids; (2) from about 10 mg to about 1 g per unit of dietary antioxidants; and (3) from about 0.2 g to about 5 g per unit of dietary fibers. The weight of co-6 fatty acids, if present, is less than the weight of ω-3 fatty acids, and wherein the total calories of the food composition per unit are not more than 250.
[0042] The nutritional supplements may be designed for taking on a daily bases or less frequent. The unit size of the supplements may vary between target consumer groups, with some having more of one or more components per unit size. The nutritional supplements may be in the form of tablets, capsules, etc.
[0043] In another aspect, the invention generally relates to a ready-to-eat food product that includes a plurality of enrichment clusters. Each enrichment cluster includes (1) from about 2 mg to about 0.2 g per serving size of ω-3 acids; (2) from about 0.1 mg to about 50 mg per serving size dietary antioxidants; and (3) from about 1 mg to about 150 mg per serving size of dietary fibers, wherein the weight of co-6 fatty acids, if present, is less than the weight of co-3 fatty acids.
[0044] In yet another aspect, the invention generally relates to a ready-to-eat food product that is suitable for reducing the risk of inflammatory diseases or conditions. The food product includes: (1) from about 0.1 g to about 20 g per serving size of ω-3 acids; (2) from about 10 mg to about 1 g per serving size dietary antioxidants; and (3) from about 1 g to about 15 g per serving size of dietary fibers, wherein the weight of ω-6 fatty acids, if present, is less than the weight of ω-3 fatty acids.
[0045] In yet another aspect, the invention generally relates to a food composition suitable for preventing or alleviating cardiovascular diseases or conditions. The food composition includes: (1) from about 0.1% to about 15% by weight of co-3 fatty acids; (2) from about 0.1% to about 1 % by weight of dietary antioxidants; (3) from about 0.5% to about 25% by weight of dietaiy fibers; and (4) a water content ranging from about 0.01% to about 98% by weight, wherein the weight of co-6 fatty acids, if present, is less than that of co-3 fatty acids, and wherein the total calories of the food composition per serving size not more than 400.
[0046] In yet another aspect, the invention generally relates to a food composition suitable for preventing or alleviating diabetes. The food composition includes: (1) from about 0.1% to about 15% by weight of ω-3 fatty acids; (2) from about 0.1% to about 15% by weight of dietary antioxidants; (3) from about 0.5% to about 25% by weight of dietaiy fibers; and (4) a water content ranging from about 0.01% to about 98% by weight, wherein the weight of co-6 fatty acids, if present, is less than that of co-3 fatty acids, and wherein the total calories of the food composition per serving size not more than 400.
[0047] In yet another aspect, the invention generally relates to a food composition suitable for preventing or alleviating cancer. The food composition includes: (1) from about 0.1% to about 15% by weight of co-3 fatty acids; (2) from about 0.1% to about 15% by weight of dietary antioxidants; (3) from about 0.5% to about 25% by weight of dietary fibers; and (4) a water content ranging from about 0.01% to about 98% by weight,wherein the weight of co-6 fatty acids, if present, is less than that of co-3 fatty acids, and wherein the total calories of the food composition per serving size not more than 400.
[0048] In certain preferred embodiments, the food composition includes no co-6 fatty acids (except trace amount).
[0049] In yet another aspect, the invention generally relates to a ready-to-drink beverage product. The beverage includes: (1) from about 100 mg to about 1 g per serving size of ω-3 fatty acids;(2) from about 50 mg to about 200 mg per serving size of dietary antioxidants; and (3) from about 50 mg to about 200 mg per serving size of dietaiy fibers, wherein the weight of co-6 fatty acids, if present, is less than the weight of co-3 fatty acids.
[0050] In yet another aspect, the invention generally relates to tablet or capsule useful for preventing or alleviating inflammatory diseases or conditions. The tablet or capsule includes: (1) from about 50 mg to about 500 mg of co-3 fatty acids; (2) from about 10 mg to about 200 mg of dietary antioxidants; and (3) from about 50 mg to about 500 mg of dietaiy fibers, wherein the weight of co-6 fatty acids, if present, is less than the weight of co-3 fatty acids.
[0051 ] The food products of the invention may further include other ingredients such as other nutritional supplements, herbal or plant extract, inclusions, flavor enhancers, etc.
[0052] Inclusions may be formulated to provide a crunchy textural feel. The inclusions have at least one physiologically functional component and may be, for example, fat-based inclusions, carbohydrate-based inclusions, protein based inclusions, and the like. The fat-based inclusions are characterized by having fat as the continuous phase. Non-limiting examples of fat-based inclusions include chocolate, peanut butter, fat substitutes, and the like. Preferred fat-based inclusions are chocolate chips, peanut butter chips, and combinations thereof. Non-limiting examples include whey protein, soy protein, milk protein, egg protein, peanut flour, nut meats, vegetable protein, casein, and combinations thereof. Examples of carbohydrate inclusions include, starch, sugar, gels, and combinations thereof. Moreover, the carbohydrate-based inclusions are preferably, panned inclusions, extruded gel pieces, friable carbohydrate pieces, sugar bits, extruded grain flour pieces and combinations thereof. The inclusions maybe, for example, agglomerates, capsules, compilations of ingredients, chunks, bits, drops, strands, strings, and tlie like. They may take on a variety of shapes, so long as the average particle size of the inclusions is from about 1 nun to about 13 nun. The preferred average particle size is from about 1 mm to about 6 mm. In addition, it is contemplated that the inclusions of the present invention may be different from one another. That is, it is not necessary that the inclusions be tlie same. For example, the food bar optionally may contain inclusions that are fat-based inclusions and inclusions that are carbohydrate-based inclusions.
[0053] Dietaiy ingredients with an anti-oxidation capacity include plant extracts such as rosemary extract, lycopene, zeaxanthin, polyphenols (such as hydroxytyiosol found in olive oil, grapes, pomegranates, etc.), vitamins (tocopherols and especially vitamin E, ascorbic acid), minerals (Zinc, Selenium or Calcium), coenzyme Q10 and beta carotene. All these ingredients, as well as other anti-oxidants, have been extensively investigated and shown to have beneficial effects on the health of individuals.
[0054] A variety of herbal or plant extracts, such as soy proteins, isoflavones, ca otenoids (beta-carotene, lutein, zeaxanthin) and garlic extracts have been shown to beneficially influence different cardiovascular risk factors such as high blood cholesterol level, high blood triglycerides level. No attempts have been made to use such plant extracts in specialty diabetic food products as part of a diabetic functional food methodology addressing their cardiovascular health problems.
[0055] Thus, the food products of tlie invention areexpected to offer preventive or therapeutic health benefits, especially with regards to the cardiovascular health of subjects suffering from or prone to diabetes.
Examples
[0056] Exemplary materials for making food and other products of the invention
Table 3 Exemplary materials Ingredient #1 Ingredient #2 Ingredient #3
Example 1 Coconut Flax seed Algae extract
Example 2 Coconut Fish oil Algae extract
Example 3 Fniit skins Flax seed Fish oil
Example 4 Almond Flax seed Algae extract
(Amounts per serving are dependent on the target consumers and the disease(s) or condition(s) that the food product is prepared to help prevent or alleviate.)
Incorporation by Reference
[0057] References and citations to other documents, such as patents, patent applications, patent publications, journals, books, papers, web contents, have been made in this disclosure. All such documents are hereby incorporated herein by reference in their entirety for all purposes.
Equivalents
[0058] The representative examples which follow are intended to help illustrate the invention, and are not intended to, nor should they be constnxed to, limit the scope of the invention. Indeed, various modifications of the invention and many further embodiments thereof, in addition to those shown and described herein, will become apparent to those skilled in the art from the full contents of this document, including the examples wliich follow and the references to the scientific and patent literature cited herein. The following examples contain important additional information, exemplification and guidance which can be adapted to the practice of this invention in its various embodiments and equivalents thereof.
What is claimed is:

Claims

A food composition suitable for reducing the risk of one or more diseases or conditions, comprising:
(1) from about 0.1 g to about 20 g per serving size of co-3 acids;
(2) from about 10 mg to about 1 g per servingsize dietary antioxidants; and
(3) from about 0.5 g to about 15 g per serving size of dietary fibers,
wherein the weight of co-6 fatty acids, if present, is less than the weight of co-3 fatty acids, and wherein the total calories of the food composition per serving size is not more than 500.
The food composition of Claim 1, wherein the food composition further comprises co-6 and the weight ratio of co-6 to co-3 fatty acids is not greater than 0.8.
The food composition of Claim 1, wherein the food composition further comprises co-6 and the weight ratio of co-6 to co-3 fatty acids is not greater than 0.5.
The food composition of Claim 1, wherein the co-3 fatty acids are of fish origin.
The food composition of Claim 4, wherein the co-3 fatty acids are from fish selected from salmon, herring, mackerel, anchovies and sardines.
The food composition of Claim 1, wherein the co-3 fatty acids are botanical.
The food composition of Claim 1 , wherein the co-3 fatty acids are from a botanical source selected from chia. kiwifruit, perilla, flaxseed, lingonberry, camelina, purslane, black raspberry, butternuts, hempseed, walnut, pecan nut, and hazel nut.
The food composition of Claim 1, wherein from about 25 % to about 100% by weight of the co-3 fatty acids are long chain co-3 fatty acids.
The food composition of Claim 8, wherein from about 50% to about 100% by weight of the co-3 fatty acids are long chain co-3 fatty acids.
The food composition of Claim 1, wherein the dietary antioxidants are vitamins selected from vitamin A, vitamin C and vitamin E.
The food composition of Claim 1, wherein the dietary antioxidants comprise carotenoid terpenoids.
The food composition of Claim 11, wherein the dietary antioxidants ar e from red algae, butternut squash, carrots, orange bell peppers, pumpkins, sweet potatoes, spinach, kiwifruit, red peppers, red tomatoes, watermelons, and yellow com.
13. The food composition of Claim 1 , wherein the dietaiy antioxidants comprise flavonoid polyphenolics.
14. The food composition of Claim 13, wherein the dietary antioxidants are from berries, coffee beans, tea, walnuts, condensed tannins, buckwheat, soy, peanuts, and dark-colored grapes.
15. The food composition of Claim 1, wherein the dietary antioxidants comprise phenolic acids and esters.
16. The food composition of Claim 15, wherein the dietary antioxidants are from coffee beans, blueberries, tomatoes, seeds of brown rice, seeds of whole wheat, seeds of oats, apple, artichoke, peanut, orange, pineapple, raspberry, strawberry, gallnuts, smnac, witch hazel, tea leaves, and oak bark.
17. The' food composition of Claim 1 , wherein one or more diseases or conditions are
cardiovascular, cancer, obesity, diabetes, Alzheimer's and inflainmation.
18. The food composition of Claim 1, wherein one or more diseases or conditions are
cardiovascular and diabetes.
19. The food composition of Claim 1, wherein the dietaiy fibers are sourced from whole grain foods, wheat and com bran, nuts, seeds, potato skins, flaxseed, lignans, green beans, cauliflower, zucchini, celery, nopal, tomatoe skins, raspberry, and blackberry.
20. The food composition of Claim 1, wherein the dietaiy fibers are sourced from peas, soybeans, oats, rye, chia, barley, plums, berries, bananas, insides of apples and pears, broccoli, carrots, artichokes, psyllium seed husk, potatoes, sweet potatoes, and onions.
21. The food composition of Claim 1, wherein the dietary fibers account for from about 1 g to about 12 g per serving size.
22. The food composition of Claim 21, wherein the dietary fibers account for from about 3 g to about 10 g per serving size.
23. The food composition of Claim 22, wherein the dietaiy fibers accoiuit for from about 4 g to about 8 g per serving size.
24. The food composition of Claim 1 being i a product selected from granola bars, cereal bars, cereals, chips, cookies, crackers, doughnuts, instant noodles, jerky, trail mixes, cakes, twix, and candies.
25. The food composition of Claim 24 being in a product selected from granola bars, cereal bars, and cereals.
26. The food composition of Claim 1 being in a product selected from the group consisting of yogurt, ice creams, and jellies.
27. The food composition of Claim 1 having not more than 250total calories per sei'ving size.
28. The food composition of Claim 1 having not more than 150 total calories per serving size.
29. A nutritional supplement composition, comprising:
(1) from about 0.05 g to about 10 g per unit of co-3 acids;
(2) from about 10 mg to about 1 g per unit ofdietary antioxidants; and
(3) from about 0.2 g to about 5 g per unitof dietaiy fibers,
wherein the weight of ω-6 fatty acids, if present, is less than the weight of ω-3 fatty acids, and wherein the total calories of the food composition per unitis not more than 250.
30. The nutritional supplement composition of Claim 29, further comprising ω-6 and the weight ratio of co-6 to ω-3 fatty acids is not greater than 0.8.
31. The nutritional supplement composition of Claim 29, further comprisingco-6 and the weight ratio of ω-6 to co-3 fatty acids is not greater than 0.5.
32. The nutritional supplement composition of Claim 29, wherein the co-3 fatty acids are of fish origin.
32. The nutritional supplement composition of Claim 32, wherein the co-3 fatty acids are from fish selected from salmon, herring, mackerel, anchovies and sardines.
34. The nutritional supplement composition of Claim 29, wherein the co-3 fatty acids are botanical.
35. The nutritional supplement composition of Claim 29, wherein the co-3 fatty acids are from a botanical source selected from cilia, kiwifruit, perilla, flaxseed, lingonberry, camelina, purslane, black raspberry, butternuts, hempseed, walnut, pecan nut, and hazel nut.
36. The nutritional supplement composition of Claim 29, wherein from about 25 % to about 100% by weight of the ω-3 fatty acids are long chain co-3 fatty acids.
37. The nutritional supplement composition of Claim 36, wherein from about 50% to about 100% by weight of the co-3 fatty acids are long chain co-3 fatty acids.
38. The nutritional supplement composition of Claim 29, wherein the dietary antioxidants are vitamins selected from vitamin A, vitamin C and vitamin E.
39. The nutritional supplement composition of Claim 29, wherein the dietary antioxidants comprise carotenoid terpenoids.
40. The nutritional supplement composition of Claim 39, wherein the dietaiy antioxidants are from red algae, butternut squash, carrots, orange bell peppers, pumpkins, sweet potatoes, spinach, kiwifruit, red peppers, red tomatoes, watermelons, and yellow com.
41. The mitiitional supplement composition of Claim 29, wherein the dietaiy antioxidants comprise flavonoid polyphenolics.
42. The miti itional supplement composition of Claim 41, wherein die dietary antioxidants are from berries, coffee beans, tea, walnuts, condensed tannins, buckwheat, soy, peanuts, and dark-colored grapes.
43. The mitiitional supplement composition of Claim 29, wherein the dietary antioxidants comprise phenolic acids and esters.
44. The nutritional supplement composition of Claim 43, wherein the dietary antioxidants are from coffee beans, blueberries, tomatoes, seeds of brown rice, seeds of whole wheat, seeds of oats, apple, artichoke, peanut, orange, pineapple, raspberry, strawberry, gallnuts, sumac, witch hazel, tea leaves, and oak bark.
45. The mitiitional supplement composition of Claim 29, wherein one or more diseases or conditions are cardiovascular, cancer, obesity, diabetes, Alzheimer's and inflammation.
46. The nutritional supplement composition of Claim 29, wherein one or more diseases or conditions are cardiovascular and diabetes.
47. The nutritional supplement composition of Claim 29, wherein the dietaiy fibers are
sourced from whole grain foods, wheat and com bran, nuts, seeds, potato skins, flaxseed, lignans, green beans, cauliflower, nicchini, celery, nopal, tomatoe skins, raspberry, and blackberry.
48. The nutritional supplement composition of Claim 29, wherein the dietaiy fibers are
sourced from peas, soybeans, oats, rye, chia, bailey, plums, berries, bananas, insides of apples and pears, broccoli, carrots, artichokes, psyllium seed husk, potatoes, sweet potatoes, and onions.
49. The food composition of Claim 29 having not more than 150 total calories per serving size.
50. The food composition of Claim 29 having not more than 50 total calories per serving size.
51. A ready-to-eat food product comprising a plurality of enrichment clusters, wherein each enrichment cluster comprises."
(1) from about 2 mg to about 0.2 g per serving size of ω-3 acids;
(2) from about 0.1 mg to about 50 mg per serving size dietary antioxidants; and
(3) from about 1 mg to about 1 0 mg per serving size of dietary fibers, wherein the weight of co-6 fatty acids, if present, is less than the weight of ω-3 fatty acids.
52. The ready-to-eat food product of Claim 51, wherein the food product further comprises ω-6 fatty acids and the weight ratio of ω-6 to ω-3 fatty acids is not greater than 0.8.
53. The ready-to-eat food product of Claim 51 , wherein the food product further comprises co-6 fatty acids andthe weight ratio of ω-6 to ω-3 fatty acids is not greater than 0.6.
54. The food composition of Claim 51, wherein the ω-3 fatty acids are of fish origin.
55. The food composition of Claim 54, wherein the ω-3 fatty acids are from fish selected from salmon, herring, mackerel, anchovies and sardines.
56. The food composition of Claim 51, wherein the co-3 fatty acids are botanical.
57. The food composition of Claim 51, wherein the co-3 fatty acids are from a botanical source selected from chia, kiwifruit. perilla, flaxseed, lingonbeny, camelina, purslane, black raspberry, butternuts, hempseed, walnut, pecan nut, and hazel nut.
58. The food composition of Claim 51 , wherein from about 25% to about 100% by weight of the co-3 fatty acids are long chain co-3 fatty acids.
59. The food composition of Claim 58, wherein from about 50% to about 100% by weight of the co-3 fatty acids are long chain co-3 fatty acids.
60. The food composition of Claim 51 , wherein the dietary antioxidants are vitamins selected from vitamin A, vitamin C and vitamin E.
1. The food composition of Claim 51 , wherein the dietaiy antioxidants comprise carotenoid terpenoids.
62. The food composition of Claim 61, wherein the dietary antioxidants are from red algae, butternut squash, carrots, orange bell peppers, pumpkins, sweet potatoes, spinach, kiwifruit, red peppers, red tomatoes, watermelons, and yellow com.
63. The food composition of Claim 61 , wherein the dietary antioxidants comprise flavonoid polypheuolics.
64. The food composition of Claim 63 , wherein the dietaiy antioxidants are from berries, coffee beans, tea, walnuts, condensed tannins, buckwheat, soy, peanuts, and dark-colored grapes.
65. The food composition of Claim 1, wherein the dietaiy antioxidants comprise phenolic acids and esters.
66. The food composition of Claim 65, wherein the dietary antioxidants are from coffee
beans, blueberries, tomatoes, seeds of brown rice, seeds of whole wheat, seeds of oats, apple, artichoke, peanut, orange, pineapple, raspberry, strawberry, gallnuts, sumac, witch hazel, tea leaves, and oak bark.
67. The food composition of Claim 51 , wherein the dietary fibers are sourced from whole ' grain foods, wheat and corn bran, nuts, seeds, potato skins, flaxseed, lignans, green beans, cauliflower, zucchini, celery, nopal, tomatoe skins, raspberry, and blackberry.
68. The food composition of Claim 51 , wherein the dietary fibers are sourced from peas, soybeans, oats, rye, chia, barley, plums, berries, bananas, insides of apples and pears, broccoli, carrots, artichokes, psyllium seed husk, potatoes, sweet potatoes, and onions.
69. The ready-to-eat food product of Claim 51, wherein the dietaiy fibersare from about 1 mg to about 120 mg.
70. The ready-to-eat food product of Claim 69, wherein the dietary fibersare from about 10 mg to about 100 mg.
71. The ready-to-eat food product of Claim 70, wherein the dietaiy fibersare from about 50 mg to about 100 mg.
72. The ready-to-eat food product of Claim 51 being in a product selected from granola bars, cereal bars, cereals, chips, cookies, crackers, doughnuts, instant noodles, jerky, trail mixes, cakes, twix, and candies.
73. The ready-to-eat food product of Claim 72 being in a product selected from granola bars, cereal bars, and cereals.
74. The ready-to-eat food prod ict of Claim 51 being in a product selected from the group consisting of yogurt, ice creams, and jellies.
75. The ready-to-eat food product of Claim 51 being in a yogurt product.
76. The ready-to-eat food product of Claim 51 having not more than 250 total calories per serving size.
77. The ready-to-eat food product of Claim 51 having not more than 1 0 total calories per serving size.
78. A ready-to-eat food product suitable for reducing the risk of inflammatory diseases or conditions, comprising:
(1) from about 0.1 g to about 20 g per serving size of ω-3 acids;
(2) from about 10 mg to about 1 g per servingsize dietary antioxidants; and
(3) from about 1 g to about 15 g per serving size of dietary fibers. wherein the weight of ω-6 fatty acids, if present, is less than the weight of ω-3 fatty acids.
79. The ready-to-eat food product of Claim 78, wherein the food product further comprises co-6 fatty acids andthe weight ratio of ω-6 to ω-3 fatty acids is not greater than 0.8.
80. The ready-to-eat food product of Claim 78, wherein the food product further comprises co-6 fatty acids andthe weight ratio of ω-6 to ω-3 fatty acids is not greater than 0.6.
81. The ready-to-eat food product of Claim 78, wherein the co-3 fatty acids are of fish origin.
82. The ready-to-eat food product of Claim 81 , wherein the ω-3 fatty acids are from fish selected from salmon, herring, mackerel, anchovies and sardines.
83. The ready-to-eat food product Claim 78, wherein the co-3 fatty acids are botanical.
84. The food composition of Claim 56, wherein the co-3 fatty acids are from a botanical source selected from chia, kiwifruit, perilla, flaxseed, lingonberry, camelina, purslane, black raspberry, butternuts, hempseed, walnut, pecan nut, and hazel nut.
85. The food composition of Claim 78, wherein from about 25% to about 100% by weight of the co-3 fatty acids are long chain co-3 fatty acids.
86. The food composition of Claim 85, wherein from about 50% to about 100% by weight of the co-3 fatty acids are long chain co-3 fatty acids.
87. The food composition of Claim 78, wherein the dietary antioxidants are vitamins selected from vitamin A, vitamin C and vitamin E.
88. The food composition of Claim 78, wherein the dietary antioxidants comprise carotenoid teipenoids.
89. The food composition of Claim 88, wherein the dietary antioxidants are from red algae, butternut squash, carrots, orange bell peppers, pumpkins, sweet potatoes, spinach, kiwifruit, red peppers, red tomatoes, watermelons, and yellow com.
90. The food composition of Claim 78, wherein the dietary antioxidants comprise flavonoid polyphenolics.
91. The food composition of Claim 90, wherein the dietary antioxidants are from berries, coffee beans, tea, walnuts, condensed tannins, buckwheat, soy, peanuts, and dark-colored grapes.
92. The food composition of Claim 81 , wherein the dietaiy antioxidants comprise phenolic acids and esters.
93. The food composition of Claim 92, wherein the dietary antioxidants are from coffee beans, blueberries, tomatoes, seeds of brown rice, seeds of whole wheat, seeds of oats, apple, aitichoke, peanut, orange, pineapple, raspbeny, strawbeny, gallnuts., sumac, witch hazel, tea leaves, and oak bark.
94. The food composition of Claim 81 , wherein the dietary fibers are soiuced from whole grain foods, wheat and corn bran, nuts, seeds, potato skins, flaxseed, lignans, green beans, cauliflower, zucchini, celery, nopal, tomatoe skins, raspbeny, and blackbeny.
95. The food composition of Claim 81, wherein the dietary fibers are soiuced from peas, soybeans, oats, rye, chia, barley, plums, berries, bananas, insides of apples and pears, broccoli, carrots, artichokes, psyllium seed husk, potatoes, sweet potatoes, and onions.
96. The ready-to-eat food product of Claim 81, wherein the dietary fibers are from about 1 g to about 12 g.
97. The ready-to-eat food product of Claim 96, wherein the dietary fibers account for from about 2 g to about 10 g per serving size.
98. The ready-to-eat food product of Claim 96, wherein the dietary fibers account for from about 4 g to about 8 g per serving size.
99. The ready-to-eat food product of Claim 81 being in a product selected from gianola bars, cereal bars, cereals, chips, cookies, crackers, doughnuts, instant noodles, jerky, trail mixes, cakes, twix, and candies.
100. The ready-to-eat food product of Claim 99 being in a product selected fiom granola bars, cereal bars, and cereals.
101. The ready-to-eat food product of Claim 81 being in a product selected from the group consisting of yogurt, ice creams, and jellies.
102. The ready-to-eat food product of Claim 81 being in a yogurt product.
103. The ready-to-eat food product of Claim 81 having not more than 250 total calories per serving size.
104. The ready-to-eat food product of Claim 103 having not more than 150 total calories per serving size.
105. A food composition suitable for preventing or alleviating cardiovascular diseases or conditions, comprising:
(1) from about 0.1% to about 1 % by weight of co-3 fatty acids;
(2) from about 0.1% to about 1 % by weight of dietary antioxidants;
(3) fi om about 0.5% to about 25% by weight of dietary fibers; and
(4) a water content ranging from about 0.01% to about 98% by weight, wherein the weight of co-6 fatty acids, if present, is less than that of ω-3 fatty acids, and wherein the total calories of the food composition per serving size not more than 400.
106. A food composition suitable for preventing or alleviating diabetes, comprising:
(1) from about 0.1% to about 15% by weight of ω-3 fatty acids;
(2) from about 0.1% to about 15% by weight of dietary antioxidants;
(3) from about 0.5% to about 25% by weight of dietary fibers; and
(4) a water content ranging from about 0.01% to about 98% by weight, wherein the weight of ω-6 fatty acids, if present, is less than that of ω-3 fatty acids, and wherein the total calories of the food composition per serving size not more than 400.
107. A food composition suitable for preventing or alleviating cancer, comprising:
(1) from about 0.1% to about 15% by weight of co-3 fatty acids;
(2) from about 0.1% to about 15% by weight of dietary antioxidants;
(3) fiom about 0.5% to about 25% by weight of dietary fibers; and
(4) a water content ranging from about 0.01% to about 98% by weight, wherein the weight of co-6 fatty acids, if present, is less than that of co-3 fatty acids, and wherein the total calories of the food composition per serving size not more than 400.
108. The food composition of Claim 105, Claim 106, or Claim 107. wherein the food composition comprises no ω-6 fatty acids.
109. A ready-to-drink beverage product comprising :
(1) from about 100 mg to about 1 g per serving size of ω-3 fatty acids;
(2) from about 50 mg to about 200 mg per serving size of dietary antioxidants; and
(3) from about 50 mg to about 200 mg per serving size of dietary fibers, wherein the weight of ω-6 fatty acids, if present, is less than the weight of ω-3 fatty acids.
110. A tablet or capsule useful for preventing or alleviatinginflanunatoiy diseases or
conditions, comprising:
(1) from about 50 mg to about 500 mg of ω-3 fatty acids;
(2) from about 10 mg to about 200 mg of dietary antioxidants; and
(3) from about 50 mg to about 500 mg of dietary fibers,
wherein the weight of co-6 fatty acids, if present, is less than the weight of co-3 fatty acids.
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