US 20070116839A1
`
`(19) United States
`(12) Patent Application Publication (10) Pub. No.: US 2007/0116839 A1
`
`Prakash et al.
`(43) Pub. Date:
`May 24, 2007
`
`(54)
`
`HIGH-POTENCY SWEETENER
`COMPOSITION WITH C-REACTIVE
`PROTEIN REDUCING SUBSTANCE AND
`COMPOSITIONS SWEETENED THEREWITH
`
`(75)
`
`Inventors: Indra Prakash, Alpharetta, GA (US);
`Grant E. DuBois, Roswell, GA (US)
`
`Correspondence Address:
`SUTHERLAND ASBILL & BRENNAN LLP
`999 PEACHTREE STREET, N.E.
`ATLANTA, GA 30309 (US)
`
`(73)
`
`COCA-COLA COMPANY,
`Assignee: THE
`Atlanta, GA (US)
`
`(21)
`
`Appl. No.:
`
`11/556,102
`
`(22)
`
`Filed:
`
`Nov. 2, 2006
`
`Related US. Application Data
`
`(60)
`
`Provisional application No. 60/739,302, filed on Nov.
`23, 2005. Provisional application No. 60/739,124,
`filed on Nov. 23, 2005. Provisional application No.
`60/805,2l6, filed on Jun. 19, 2006. Provisional appli-
`cation No. 60/805,209, filed on Jun. 19, 2006.
`
`Publication Classification
`
`(51)
`
`Int. Cl.
`(2006.01)
`A23L 1/236
`(52) use. .............................................................. 426/548
`
`(57)
`
`ABSTRACT
`
`The present invention relates generally to functional sweet-
`ener compositions comprising non-caloric or low-caloric
`natural and/or synthetic, high-potency sweeteners and meth-
`ods for making and using them. In particular, the present
`invention relates to different functional sweetener composi-
`tions comprising at
`least one non-caloric or low-caloric
`natural and/or synthetic, high-potency sweetener, at least
`one sweet taste improving composition, and at least one
`functional ingredient, such as C-reactive protein reducing
`substances. The present invention also relates to functional
`sweetener compositions and methods that can improve the
`tastes of non-caloric or low-caloric high-potency sweeteners
`by imparting a more sugar-like taste or characteristic. In
`particular, the functional sweetener compositions and meth-
`ods provide a more sugar-like temporal profile, including
`sweetness onset and sweetness linger, and/or a more sugar-
`like flavor profile.
`
`
`
`
`
`

`

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`Patent Application Publication May 24, 2007 Sheet 5 0f 5
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`US 2007/0116839 A1
`
`May 24, 2007
`
`HIGH-POTENCY SWEETENER COMPOSITION
`WITH C-REACTIVE PROTEIN REDUCING
`SUBSTANCE AND COMPOSITIONS SWEETENED
`THEREWITH
`
`RELATED APPLICATION DATA
`
`[0001] The present application claims priority under 35
`US.C. § 119 to US. Provisional Application No. 60/739,
`302, entitled “Natural High-Potency Sweetener Composi-
`
`dients have been shown to help reduce the risk of or manage
`a number of health concerns, including cancer, heart and
`cardiovascular disease, gastrointestinal health, menopausal
`symptoms, osteoporosis, and Vision. Since 1993, the United
`States Food and Drug Administration (FDA) has approved
`numerous health claims for the labeling of food products
`with information related to the health benefits of functional
`
`food (US. Food and Drug Administration, A Food Labeling
`Guide (2000)).
`
`Functional Food
`
`Health Benefit
`
`Potassium
`Diets low in sodium
`Plant sterol and stanol esters
`Soy protein
`Fruits, vegetables, and grain products that
`contain fiber, particularly soluble fiber
`Diets low in dietary saturated fat and cholesterol
`Calcium
`Fruits, vegetables, and fiber-containing
`grain products
`Diets low in dietary fat
`Folate
`Dietary sugar alcohol
`
`Reduced risk of high blood pressure and
`stroke
`Reduced risk of coronary heart disease
`
`Reduced risk of osteoporosis
`Reduced risk of cancer
`
`Reduced risk of neural tube birth defects
`Reduced risk of dental caries (cavities)
`
`tions With Improved Temporal Profile And/Or Flavor Pro-
`file, Methods For Their Formulations, and Uses,” filed on
`Nov. 23, 2005; US. Provisional Application No. 60/739,
`124, entitled “Synthetic Sweetener Compositions with
`Improved Temporal Profile and/or Flavor Profile, Methods
`for Their Formulation, and Uses,” filed on Nov. 23, 2005;
`US. Provisional Application No. 60/805,209, entitled
`“Natural High-Potency Tabletop Sweetener Compositions
`with Improved Temporal and/or Flavor Profiles, Methods for
`Their Formulation, and Uses,” filed on Jun. 19, 2006; and
`US. Provisional Application No. 60/805,216, entitled
`“Rebaudioside A Composition and Method for Purifying
`Rebaudioside A,” filed on Jun. 19, 2006. These applications
`are hereby incorporated by reference in their entirety.
`
`FIELD OF THE INVENTION
`
`[0002] The present invention relates generally to a func-
`tional sweetener and orally ingestible compositions contain-
`ing same.
`
`BACKGROUND OF THE INVENTION
`
`[0003] Nutrition usually focuses on the relationship
`between food and human health from the perspective of
`ensuring all essential nutrients are adequately supplied and
`utilized to optimize health and well being. As diseases
`typically related to nutritional deficiency were managed,
`there has been a recognition that many nutrients have health
`benefits beyond basic nutrition. Accordingly,
`functional
`ingredients have been identified as playing a key role in an
`individual’s overall health.
`
`“Functional ingredients” offer potential health ben-
`[0004]
`efits beyond basic nutrition when incorporated into foods,
`beverages, and other orally ingested products. Such ingre-
`
`Although not yet approved by the FDA for the purposes of
`labeling, numerous other functional foods are believed to
`provide health benefits beyond those listed above, such as
`reduced inflammation.
`
`[0005] Functional ingredients generally are classified into
`categories such as carotenoids, dietary fiber, fatty acids,
`flavonoids,
`isothiocyanates, phenols, plant
`sterols and
`stanols (phytosterols and phytostanols); polyols; prebiotics/
`probiotics; phytoestrogens;
`soy protein;
`sulfides/thiols;
`amino acids; proteins; vitamins; and minerals. Functional
`ingredients also may be classified based on their health
`benefits, such as cardiovascular, cholesterol-reducing, and
`anti-inflammatory.
`
`[0006] Health trends also have promoted an increased use
`of non-caloric high-potency sweeteners in consumer diets.
`Although natural caloric sweetener compositions, such as
`sucrose, fructose, and glucose, provide the most desirable
`taste to consumers, they are caloric. Numerous natural and
`synthetic high-potency sweeteners are non-caloric; however
`they exhibit sweet tastes that have different temporal pro-
`files, maximal responses, flavor profiles, mouthfeels, and/or
`adaptation behaviors than that of sugar.
`
`[0007] For example, the sweet tastes of natural and syn-
`thetic high-potency sweeteners are slower in onset and
`longer in duration than the sweet taste produced by sugar
`and thus change the taste balance of a food composition.
`Because of these differences, use of natural and synthetic
`high-potency sweeteners to replace a bulk sweetener, such
`as sugar,
`in a food or beverage, causes an unbalanced
`temporal profile and/or flavor profile. In addition to the
`difference in temporal profile, high-potency sweeteners gen-
`erally exhibit (i) lower maximal response than sugar, (ii) off
`tastes including bitter, metallic, cooling, astringent, licorice-
`like taste, etc., and/or (iii) sweetness which diminishes on
`iterative tasting. It is well known to those skilled in the art
`of food/beverage formulation that changing the sweetener in
`
`

`

`US 2007/0116839 A1
`
`May 24, 2007
`
`a composition requires re-balancing of the flavor and other
`taste components (e.g., acidulants). If the taste profile of
`natural and synthetic high-potency sweeteners could be
`modified to impart specific desired taste characteristics to be
`more sugar-like, the type and variety of compositions that
`may be prepared with that sweetener would be expanded
`significantly. Accordingly, it would be desirable to selec-
`tively modify the taste characteristics of natural and syn-
`thetic high-potency sweeteners.
`
`It also would be desirable to improve the taste of
`[0008]
`ingestible compositions that include functional ingredients
`to promote their use and the resulting health benefits.
`
`SUMMARY OF THE INVENTION
`
`invention addresses the above
`this
`[0009] Generally,
`described need by providing a functional sweetener compo-
`sition having improved temporal profile and/or flavor profile
`and a method for improving the temporal profile and/or
`flavor profile of a functional sweetener composition. In
`another particular embodiment, this invention provides a
`functional sweetened composition comprising a sweetenable
`composition in combination with a functional sweetener
`composition having an improved temporal profile and/or
`flavor profile, and a method for improving the temporal
`profile and/or flavor profile of the functional sweetened
`composition. In particular, this invention improves the tem-
`poral profile and/or flavor profile by imparting a more
`sugar-like temporal profile and/or flavor profile. More par-
`ticularly, this invention comprises a functional sweetener
`composition or a functional sweetened composition com-
`prising at least one C-reactive protein reducing substance; at
`least one high-potency sweetener; and at least one sweet
`taste improving composition.
`
`[0010] Objects and advantages of the invention will be set
`forth in part in the following description, or may be obvious
`from the description, or may be learned through practice of
`the invention. Unless otherwise defined, all technical and
`scientific terms and abbreviations used herein have the same
`
`meaning as commonly understood by one of ordinary skill
`in the art to which this invention pertains. Although methods
`and compositions similar or equivalent to those described
`herein can be used in practice of the present invention,
`suitable methods and compositions are described without
`intending that any such methods and compositions limit the
`invention herein.
`
`BRIEF DESCRIPTION OF THE DRAWINGS
`
`FIG. 1 is a powder x-ray diffraction scan of rebau-
`[0011]
`dioside A polymorph Form 1 on a plot of the scattering
`intensity versus the scattering angle 20 in accordance with
`an embodiment of this invention.
`
`[0012] FIG. 2 is a powder x-ray diffraction scan of rebau-
`dioside A polymorph Form 2 on a plot of the scattering
`intensity versus the scattering angle 20 in accordance with
`an embodiment of this invention.
`
`[0013] FIG. 3 is a powder x-ray diffraction scan of rebau-
`dioside A polymorph Form SA on a plot of the scattering
`intensity versus the scattering angle 20 in accordance with
`an embodiment of this invention.
`
`intensity versus the scattering angle 20 in accordance with
`an embodiment of this invention.
`
`FIG. 5 is a powder-x-ray diffraction scan of rebau-
`[0015]
`dioside A polymorph Form 4 on a plot of the scattering
`intensity versus the scattering angle 20 in accordance with
`an embodiment of this invention.
`
`DETAILED DESCRIPTION OF THE
`INVENTION
`
`[0016] Reference now will be made in detail to the pres-
`ently proffered embodiments of the invention. Each example
`is provided by way of explanation of embodiments of the
`invention, not limitation of the invention. In fact, it will be
`apparent to those skilled in the art that various modifications
`and variations can be made in the present invention without
`departing from the spirit or scope of the invention. For
`instance, features illustrated or described as part of one
`embodiment, can be used on another embodiment to yield a
`still further embodiment. Thus, it is intended that the present
`invention cover such modifications and variations within the
`
`scope of the appended claims and their equivalents.
`
`[0017] Embodiments of this invention include functional
`sweetener compositions and functional sweetened compo-
`sitions comprising at
`least one natural and/or synthetic
`high-potency sweetener, at least one sweet taste improving
`composition, and at least one functional ingredient. Also
`embodied in this invention are methods for making func-
`tional sweetener compositions and functional sweetened
`compositions.
`
`I. Functional Ingredients
`
`In a particular embodiment, a sweetener composi-
`[0018]
`tion comprises at least one natural and/or synthetic high-
`potency sweetener, at least one sweet-taste improving com-
`position, and at
`least one functional
`ingredient. The
`functional ingredient desirably comprises at least one C-re-
`active protein reducing substance.
`
`[0019] Within the human body, C-reactive protein is an
`acute-phase protein produced by the liver. C-reactive protein
`is considered an acute-phase protein because it is released
`into the body in response to acute injury, infection, or other
`inflammatory stimuli. Thus, C-reactive protein has been
`used as a marker of inflammation. In addition, C-reactive
`protein has been useful in monitoring the activity of rheu-
`matoid arthritis (i.e., rheumatology) and as a risk marker for
`cardiovascular disease (e.g., atherogenesis). More recently,
`it has been suggested the C-reactive protein is not only a
`marker for cardiovascular disease, but may also play a role
`in the causing artherogenisis. For example, C-reactive pro-
`tein may play a role in the expression of different adhesion
`molecules on endothelial cells and may be able to activate
`human complement within plaque.
`
`[0020] Thus, C-reactive protein reducing substances can
`desirably be used to decrease, block, or inhibit C-reactive
`protein or its production in the human body. As used herein,
`“C-reactive protein reducing substance” refers to any sub-
`stance effective in causing a biological response of a tissue,
`system, or patient which may include decreasing, modulat-
`ing, blocking, or inhibiting C-reactive protein, its produc-
`tion, or its detrimental effects.
`
`[0014] FIG. 4 is a powder x-ray diffraction scan of rebau-
`dioside A polymorph Form 3B on a plot of the scattering
`
`Suitable C-reactive protein reducing substances for
`[0021]
`use in embodiments of the present invention include, but are
`
`

`

`US 2007/0116839 A1
`
`May 24, 2007
`
`limited to, phytosterols, 3-hydroxy-3-methylglutaryl
`not
`coenzyme A reductase inhibitors (i.e., statins), peroxisome
`proliferators-activated receptor-0t agonists (i.e.,
`fibrates),
`peroxisome proliferators-activated receptor-0t agonists (i.e.,
`glitazones), aspirin, RRR-ot-tocopherol, policosanol, leukot-
`riene inhibitors, antihistamines, corticosteroids, 2-aryi-3-
`aroylbenzo[b]thiophenes, similar type substances, and com-
`binations thereof. For example, suitable phytosterols for use
`in embodiments of the present invention include, but are not
`limited to, sitosterol, campesterol, stigmasterol, spinosterol,
`taraxasterol,
`brassicasterol,
`demosterol,
`chalinosterol,
`poriferasterol,
`clionasterol,
`ergosterol,
`sitostanol,
`campestanol, stigmastanol, spinostanol, taraxastanol, bras-
`sicastanol, desmostanol, chalinostanol, poriferastanol, clio-
`nastanol, ergostanol, and similar type substances, and com-
`binations thereof. Suitable phytosterols for embodiments of
`the present invention may also be derived from, for example,
`rice bran, corn bran, com germ, wheat germ oil, corn oil,
`safilower oil, oat oil, olive oil, cotton seed oil, soybean oil,
`peanut oil, black tea, green tea, colocsia, kale, broccoli,
`seasame seeds, shea oils, grapeseed oil, rapeseed oil, linseed
`oil, canola oil, tall oil, other oils obtained from wood pulp,
`and similar type sources. As used herein, “phytosterols”
`refers to plant sterols and plant stanols in their free and
`esterified forms. In other embodiments, suitable C—reactive
`protein reducing substances comprise a policosanol selected
`from the group consisting of l-tetracosanol, l-hexacosanol,
`l-heptacosanol, l-octacosanol, l-triacontanol, l-dotriacon-
`tanol,
`l-tetracontanol, any other high molecular weight
`straight chain primary alcohol selected from 20 to 36 carbon
`atoms, and similar type materials, and combinations thereof.
`[0022]
`Suitable C-reactive protein reducing substances
`may also comprise a leukotriene inhibitor selected from the
`group consisting of albuterol sulfate, aminophylline, amox-
`icillin, ampicillin, astemizole, attenuated tubercle bacillus,
`azithromycin, bacampicillin, beclomethasone dipropionate,
`budesonide, bupropion hydrochloride, cefaclor, cefadroxil,
`cefixime, cefprozil, cefuroxime axetil, caphalexin, ciprof—
`loxacin hydrochloride, clarithromycin, clindamycim, clox-
`acillin, doxycycline, erythromycin, ethambutol, fenoterol
`hydrobromide, fluconazole, flunisolide, fluticasone propi-
`onate, formoterol fumarate, gatifloxacin, ipratropium bro-
`mide, isoniazid, isoproterenol hydrochloride, itraconazole,
`ketoconazole, ketotifen,
`levofloxacin, minocycline, mon-
`telukast sodium, moxifloxacin, nedocromil sodium, nystatin,
`ofloxacin, orciprenaline, oseltamivir, oseltamivir sulfate,
`oxtriphylline, penicillin, pirbuterol acetate, pivampicillin,
`prednisone, pyrazinamide, rifampin, salbutamol, salmeterol
`xinafoate, sodium cromoglycate (i.e., cromolyn sodium),
`terbutaline sulfate, terfenadine, theophylline, triamcinolone
`acetonide, zafirlukast, zanamivir, and the like; and combi-
`nations thereof.
`
`[0023] Generally, the amount of C-reactive protein reduc-
`ing substance present in the functional sweetener composi-
`tion varies widely depending on the particular functional
`sweetener composition and the desired C-reactive protein
`reducing substance. Those of ordinary skill in the art will
`readily acertain the appropriate amount of C-reactive protein
`reducing substance for each functional sweetener composi-
`tion. For example, in embodiments wherein the C-reactive
`protein reducing substance comprises phytosterol, the phy-
`tosterol may be present in the functional sweetener compo-
`sition in an amount between about
`1 grams to about 10
`grams per daily dose. Specifically, the phytoesterol may be
`
`in the functional sweetener composition in an
`present
`amount ranging from 0.5% by weight to about 80% by
`weight of the functional sweetener composition. In embodi-
`ments wherein the C-reactive protein reducing substance
`comprises policosanol, the policosanal may be present in the
`functional sweetener composition in an amount between
`about 1 to about 100 mg per daily dose. In another embodi-
`ment, the C-reactive protein reducing substance may be a
`leukotriene inhibitor which is present
`in the functional
`sweetener composition in an amount between about
`1
`to
`about 20 mg daily dose.
`
`[0024] Generally, the amount of C-reactive protein reduc-
`ing substance present in the functional sweetened composi-
`tion varies widely depending on the particular functional
`sweetened composition and the desired C-reactive protein
`reducing substance. Those of ordinary skill in the art will
`readily acertain the appropriate amount of C-reactive protein
`reducing substance for each functional sweetened composi-
`tion. For example, in embodiments wherein the C-reactive
`protein reducing substance comprises phytosterol, the phy-
`tosterol may be present in the functional sweetened compo-
`sition in an amount between about
`1 grams to about 10
`grams per daily dose. Specifically, the phytoesterol may be
`present
`in the functional sweetened composition in an
`amount ranging from 0.5% by weight to about 80% by
`weight of the functional sweetened composition. In embodi-
`ments wherein the C-reactive protein reducing substance
`comprises policosanol, the policosanal may be present in the
`functional sweetened composition in an amount between
`about 1 to about 100 mg per daily dose. In another embodi-
`ment, the C-reactive protein reducing substance may be a
`leukotriene inhibitor which is present
`in the functional
`sweetened composition in an amount between about 1 to
`about 20 mg daily dose.
`
`It is well known to those of ordinary skill in the art
`[0025]
`that phytonutrients, plant extracts, and herbal compositions
`may be used in their natural and/or modified form. Modified
`phytonutrients, plant extracts, and herbal compositions
`include phytonutrients, plant extracts, and herbal composi-
`tions which have been altered naturally. For example, a
`modified phytonutrient includes, but is not limited to, phy-
`tonutrients which have been fermented, contacted with
`enzyme, or derivatized or substituted on the phytonutrient.
`In one embodiment, modified phytonutrients may be used
`individually or in combination with unmodified phytonutri-
`ents. For the sake of brevity, however, in the description of
`embodiments of this invention, a modified phytonutrient is
`not described expressly as an alternative to an unmodified
`phytonutrient, but it should be understood that modified
`phytonutrients can be substituted for or combined with
`phytonutrients in any embodiment disclosed herein. The
`same embodiments would be applicable to plant extracts and
`other herbal compositions. Plant extracts include extracts
`from foliage, stems, bark, fruit, seed, and any other plant
`matter.
`
`[0026] A variety of polyphenols also may be included
`embodiments of the compositions of this invention.
`In
`general, polyphenols (also known as “polyphenolics”), are a
`group of chemical substances found in plants, characterized
`by the presence of more than one phenol group per mol-
`ecule. A variety of health benefits may derived from
`polyphenols, including prevention of cancer, heart disease,
`and chronic inflammatory disease and improved mental
`
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`

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`May 24, 2007
`
`for example. Suitable
`strength,
`strength and physical
`polyphenols for embodiments of this invention,
`include
`catechins, proanthocyanidins, procyanidins, anthocyanins,
`quercerin, rutin, reservatrol,
`isoflavones, curcumin, puni-
`calagin, ellagitannin, hesperidin, naringin, citrus flavonoids,
`chlorogenic acid, other similar materials, and combinations
`thereof.
`
`In particular embodiments, catechins such as, but
`[0027]
`not limited to, epigallocatechin gallate (EGCG), can inhibit
`tumor cell growth, reduce lipid, glucose, and/or insulin, act
`as an anti-inflammatory agent, increase endurance, and/or
`act as neuroprotection, for example. Suitable sources of
`catechins for embodiments of this invention include, but are
`not limited to, green tea, white tea, black tea, oolong tea,
`chocolate, cocoa, red wine, grape seed, red grape skin,
`purple grape skin, red grape juice, purple grape juice,
`berries, pycnogenol, and red apple peel. According to par-
`ticular embodiments of the present
`invention, ECCG is
`present in the compositions of this invention in an amount in
`the range of about 90 mg to about 270 mg per 240 mL
`serving. In other embodiments, green tea extract is present
`in the compositions of this invention in an amount in the
`range of about 500 mg to about 600 mg per 240 mL serving.
`
`In some embodiments, proanthocyanidins, procya-
`[0028]
`nidins, or combinations thereof can inhibit
`tumor cell
`growth, reduce blood lipid, glucose, and/or insulin, act as an
`anti-inflammatory agent, increase endurance, and/or act as
`neuroprotection, for example. Suitable sources of proantho-
`cyanidins and procvanidins for embodiments of this inven-
`tion include, but are not limited to, red grapes, purple grapes,
`cocoa, chocolate, grape seeds, red wine, cacao beans, cran-
`berry, apple peel, plum, blueberry, black currants, choke
`berry, green tea, sorghum, cinnamon, barley, red kidney
`bean, pinto bean, hops, almonds, hazelnuts, pecans, pista-
`chio, pycnogenol, and colorful berries. According to par-
`ticular embodiments of the present invention, grape seed
`extract is present in the compositions of this invention in an
`amount in the range of about 100 mg to about 200 mg per
`240 mL serving. In other embodiments, cocoa extract is
`present in the compositions of this invention in an amount in
`the range of about 400 mg to about 500 mg per 240 mL
`serving.
`
`can
`anthocyanins
`In particular embodiments,
`[0029]
`inhibit tumor cell growth, can reduce blood lipid, glucose,
`and/or insulin, act as an anti-inflammatory agent, cause
`vasodilatory activity, and/or act as neuroprotection,
`for
`example. Suitable sources of anthocyanins for embodiments
`of this invention include, but are not limited to, red berries,
`blueberries, bilberry, cranberry, raspberry, cherry, pome-
`granate, strawberry, elderberry, choke berry, red grape skin,
`purple grape skin, grape seed, red wine, black currant, red
`currant, cocoa, plum, apple peel, peach, red pear, red cab-
`bage, red onion, red orange, and blackberries. According to
`particular embodiments of the present invention, blueberry
`extract is present in the compositions of this invention in an
`amount in the range of about 400 mg to about 500 mg per
`240 mL serving.
`
`In some embodiments, quercetin, rutin, or combi-
`[0030]
`nations thereof can inhibit tumor cell growth, can reduce
`blood lipid, glucose, and/or insulin, act as an anti-inflam-
`matory agent, cause vasodilatory activity, and/or act as
`neuroprotection, for example. Suitable sources of quercetin
`
`and rutin for embodiments of this invention include, but are
`not limited to, red apples, onions, kale, bog whortleberry,
`lingonberrys, chokeberry, cranberry, blackberry, blueberry,
`strawberry, raspberry, black currant, green tea, black tea,
`plum, apricot, parsley,
`leek, broccoli, chili pepper, berry
`wine, and ginkgo. According to particular embodiments of
`the present invention, apple peel extract is present in the
`compositions of this invention in an amount in the range of
`about 0.5 g to about
`1 g per 240 mL serving. In other
`embodiments, ginkgo extract is present in the compositions
`of this invention in an amount in the range of about 120 mg
`to 320 mg about per 240 mL serving.
`
`resveratrol can inhibit
`In some embodiments,
`[0031]
`tumor cell growth, can reduce lipid, glucose, and/or insulin,
`act as an anti-inflammatory agent, prevent heart disease,
`and/or act as neuroprotection, for example. Suitable sources
`of resveratrol for embodiments of this invention include, but
`are not limited to, red grapes, peanuts, cranberry, blueberry,
`bilberry, mulberry, Japanese Itadori
`tea, and red wine.
`According to particular embodiments of the present inven-
`tion, grape seed extract is present in the compositions of this
`invention in an amount in the range of about 100 mg to 200
`mg about per 240 mL serving.
`
`In particular embodiments, isoflavones can inhibit
`[0032]
`tumor cell growth, reduce lipid, glucose, and/or insulin, act
`as an anti-inflammatory agent, act as neuroprotection, pro-
`tect bone, and/or enhance thermogenesis, for example. Suit-
`able sources of isoflavones for embodiments of this inven-
`
`tion include, but are not limited to, soy beans, soy products,
`legumes, alfalfa spouts, chickpeas, peanuts, and red clover.
`According to particular embodiments of the present inven-
`tion, isoflavone is present in the compositions of this inven-
`tion in an amount in the range of about 50 mg to about 130
`mg per 240 mL serving. In other embodiments, soy protein
`is present in the compositions of this invention in an amount
`in the range of about 0.1 g to 10 g about per 240 mL serving.
`
`In some embodiments, curcumin can inhibit tumor
`[0033]
`cell growth, can reduce lipid, glucose, and/or insulin, act as
`an anti-inflammatory agent, and/or act as neuroprotection,
`for example. Suitable sources of curcumin for embodiments
`of this invention include, but are not limited to, turmeric and
`mustard. According to particular embodiments of the present
`invention, curcumin is present in the compositions of this
`invention in an amount in the range of about 200 mg to 400
`mg about per 240 mL serving.
`In other embodiments,
`turmeric extract
`is present
`in the compositions of this
`invention in an amount in the range of about 400 mg to about
`500 mg per 240 mL serving.
`
`In particular embodiments, punicalagin, ellagitan-
`[0034]
`nin, or combinations thereof can inhibit tumor cell growth,
`reduce lipid, glucose, and/or insulin, act as an anti-inflam-
`matory agent, and/or act as neuroprotection, for example.
`Suitable sources of punicalagin and ellagitannin for embodi-
`ments of this invention include, but are not
`limited to,
`pomegranate, raspberry, strawberry, walnut, and oak-aged
`red wine. According to particular embodiments of the
`present
`invention, pomegranate extract
`is present
`in the
`compositions of this invention in an amount in the range of
`about 400 mg to about 500 mg per 240 mL serving.
`
`In some embodiments, citrus flavonoids, such as
`[0035]
`hesperidin or naringin, can inhibit tumor cell growth, reduce
`lipid, glucose, and/or insulin, act as an anti-inflammatory
`
`

`

`US 2007/0116839 A1
`
`May 24, 2007
`
`for
`agent, act as neuroprotection, and/or protect bone,
`example. Suitable sources of citrus flavonids, such as hes-
`peridin or naringin,
`for embodiments of this invention
`include, but are not limited to, oranges, grapefruits, and
`citrus juices. According to particular embodiments of the
`present invention, citrus polyphenol is present in the com-
`positions of this invention in an amount in the range of about
`130 mg to about 260 mg per 240 mL serving.
`
`In particular embodiments, chlorogenic acid can
`[0036]
`tumor cell growth, reduce lipid, glucose, and/or
`inhibit
`insulin, act as an anti-inflammatory agent, and/or act as
`neuroprotection, for example. Suitable sources of chloro-
`genic acid for embodiments of this invention include, but are
`not limited to, green coflee, yerba mate, red wine, grape
`seed, red grape skin, purple grape skin, red grape juice,
`purple grape juice, apple juice, cranberry, pomegranate,
`blueberry, strawberry, sunflower, Echinacea, pycnogenol,
`and apple peel. According to particular embodiments of the
`present
`invention, green coffee extract
`is present
`in the
`compositions of this invention in an amount in the range of
`about 200 mg to about 300 mg per 240 mL serving.
`According to particular embodiments of the present inven-
`tion, apple peel extract is present in the compositions of this
`invention in an amount in the range of about 0.5 g to about
`1 g per 240 mL serving.
`
`[0037] According to particular embodiments of this inven-
`tion,
`the sweetener compositions provided herein further
`may comprise at least one functional ingredient different
`than the C-reactive protein reducing substances described
`above. According to particular embodiments of this inven-
`tion, non-limiting examples of such functional ingredients
`include naturally nutrient-rich or medicinally active food,
`such as garlic, soybeans, antioxidants, fibers, glucosamine,
`chondroitin sulfate ginseng, ginko, Echinacea, or the like;
`other nutrients that provide health benefits, such as amino
`acids, vitamins, minerals, carotenoids, dietary fiber, fatty
`acids such as omega-3 or omega-6 fatty aicds, DHA, EPA,
`or ALA which