Process of preparation of nutritional supplement containing sulforaphane
AssigneeClojjic LLC
InventorAnne-Marie Kosi-Kupe
Life of this patent
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Abstract
Processes for producing a nutritional supplement that contains sulforaphane, and supplements formed thereby. Such a process includes combining a cruciferous vegetable, for example, broccoli sprouts, with strains of Lactobacillus, Streptococcus and Bifidobacterium to form a mixture, causing the mixture to undergo lactic acid fermentation, transform a glucosinolate within the cruciferous vegetable to sulforaphane, and yield a fermented mixture that contains sulforaphane, and then producing from the fermented mixture a supplement that can be ingested by an individual.
Claims10
A process for producing a sulforaphane-containing nutritional supplement, the process comprising:
- combining a cruciferous vegetable with strains of Lactobacillus, Streptococcus and Bifidobacterium to form a mixture, wherein the strains of Lactobacillus, Streptococcus and Bifidobacterium comprise each of B. bifidum, B. lactis, B. infantis, B. longum, L. acidophilus, L. brevis, L. bulgaricus, L. paracasei, L. plantarum, L. rhamnosus, L. salivaricus, and Streptococcus thermophilus;
- causing the mixture to undergo lactic acid fermentation in a container, transform a glucosinolate within the cruciferous vegetable to sulforaphane, and yield a fermented mixture that contains sulforaphane;
- and
- producing from the fermented mixture a supplement that can be orally ingested by an individual into the gastrointestinal tract, wherein the fermented mixture has an undetectable amount of coliform bacteria after at least two months refrigerator storage and has a shelf life of more than two months at a temperature of about 10 degrees to about 15 degrees Celsius.
Dependencies are inferred from the claim text.