Dietetic food composition and dietetic method using such composition
AssigneeMathias Christian Zohoungbogbo
InventorMATHIAS CHRISTIAN ZOHOUNGBOGBO
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Abstract
Food composition in the form of a flour comprising at least 50% of protein, less than 15% of carbohydrates and 35 to 50% of plant fibers; preferably the carbohydrate content is less than 10%, advantageously less than 5%; this composition may be used as a substitute for wheat flour in the preparation of foods such as pasta, bread, bread sticks, bakery products and pastries and constitutes the basis of a method for improving the appearance of a person by achieving a loss of weight which is beneficial from the aesthetic point of view.
Claims42
Pharmaceutical composition comprising:
- an hypocholesterolemic agent, said hypocholesterolemic agent being preferably selected from the group consisting of benfluorex and ursodesoxycolic acid;
- an hypotriglyceride agent, said hypotriglyceride agent being preferably benfluorex;
- a lipasic and proteasic agent, said lipasic and proteasic agent being preferably pancreatine IX F.U.;
- an hypoglycemic agent, said hypoglycemic agent being preferably metformine and
- an hydrocoleretic agent, said hydrocoleretic agent being preferably selected from the group consisting of Na dehydrocloate and ursodesoxycolic acid.
Kit of parts for the simultaneous, sequential or separated administration, comprising:
- an hypocholesterolemic agent, said hypocholesterolemic agent being preferably selected from the group consisting of benfluorex and ursodesoxycolic;
- an hypotriglyceride agent, said hypotriglyceride agent being preferably benfluorex;
- a lipasic and proteasic agent, said lipasic and proteasic agent being preferably pancreatine IX F.U.;
- an hypoglycemic agent, said hypoglycemic agent being preferably metformine and an hydrocoleretic agent, said hydrocoleretic agent being preferably selected from the group consisting of Na dehydrocloate and ursodesoxycolic acid.
A food composition in the form of a flour comprising, as percentages by weight of the total dry weight, at least 50% of protein, up to 20% of carbohydrates and from 30 to 50% of plant fibres.
Dependencies are inferred from the claim text.