Food products and dietary supplements containing phenolated proteins and process for preparing the same
AssigneeCyvex Technologies, Inc.
InventorsMichael T. Yatcilla, Gilbert Gluck
Life of this patent
Estimating the term…
Abstract
Novel food, dietary supplement and nutraceutical products containing phenol/protein complexes derived from vegetable sources have high antioxidant activity and very high levels of protein. The products provide novel means for administering high levels of plant antioxidants to human and mammals in the form of a protein concentrate. Due to their high antioxidant capacity these novel products are useful as aids in the prevention and treatment of many diseases.
Claims28
A dietary supplement comprising a pharmaceutically acceptable excipient, and vegetable protein bound phenolics the phenolics being bound to the protein by covalend bond.
11-23. (canceled)
A food product comprising vegetable protein bound phenolics, the phenolics being bound to the protein by covalend bond wherein said food product has an antioxidant capacity of 50 to 2,000 micromoles of trolox equivalent per gram of the food product, said phenolics being from a source selected from the group consisting of buckwheat, sunflower seeds, soy beans, hops, mustard seeds, cottonseeds, peanuts, safflower seeds, rape seed and flax seeds.
26-31. (canceled)
A process for preparing a dietary supplement comprising a pharmaceutically acceptable excipient, and vegetable protein bound phenolics, comprising the steps of:
- adding alkali to an admixture of vegetable flour with water where said flour comprises naturally occurring protein and naturally occurring phenolics until said aqueous admixture is of alkaline pH;
- allowing the naturally occurring phenolics to oxidize and covalently attach to the protein;
- removing solids from said admixture of alkaline pH;
- adding acid to the admixture until said admixture is of neutral or acidic pH thereby causing vegetable protein bound phenolics to precipitate as a solid;
- isolating the solid precipitate, and
- admixing the vegetable protein bound phenolics constituting a solid precipitate with a pharmaceutically acceptable excipient.
A process for preparing a food product comprising a pharmaceutically acceptable excipient, and vegetable protein bound phenolics, wherein said food product has an antioxidant capacity of 50 to 2,000 micromoles of trolox equivalent per gram of the food product, the process comprising the steps of:
- adding alkali to an admixture of vegetable flour with water where said flour comprises naturally occurring protein and naturally occurring phenolics until said aqueous admixture is of alkaline pH;
- allowing the naturally occurring phenolics to oxidize and covalently attach to the protein;
- removing solids from said admixture of alkaline pH;
- adding acid to the admixture until said admixture is of neutral or acidic pH thereby causing vegetable protein bound phenolics to precipitate as a solid;
- isolating the solid precipitate, and
- admixing the vegetable protein bound phenolics constituting a solid precipitate with a nutritional product.
Dependencies are inferred from the claim text.