Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K31/00—Medicinal preparations containing organic active ingredients
  • A61K31/33—Heterocyclic compounds
  • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
  • A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
  • A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. methantheline 
  • A61K31/353—3,4-Dihydrobenzopyrans, e.g. chroman, catechin

Definitions

• the present invention relates generally to substances that are added to products which are consumed, chewed, applied or otherwise utilized by a person to make the product healthier and more beneficial when consumed, chewed or used.
• the present invention relates to additives that are added to a base product during the manufacturing thereof or which may be added by the user prior to his or her consumption or use of the product. Even more particularly, the present invention relates to such additives that have specific components which help improve the health and wellbeing of the person that ingests, chews or applies a product having the additives.
• consumable products foods and drinks that are consumed by eating or drinking, whether or not they contain or may contain sugar or any other harmful ingredients, are collectively referred to herein as “consumable products”.
• consumable products are also used to refer to animal food, particularly pet food, that is intended to be consumed by animals.
• sweetener refers to any sweetener-type components that are added to or utilized with any consumable product, whether the sweetener is added to the consumable product during the production thereof (i.e., cooking, baking, frying, mixing or other means of making the consumable product) or added by a person, whether or not he or she is the person who will consume the consumable product, prior to or while consuming the consumable product.
• sweetener refers to any type of component that is added to a consumable product, typically but not exclusively to make it sweeter or otherwise more desirable for consumption, by the person who is or will be consuming the consumable product.
• the human consumption of sweeteners in consumable products is well known to be a health issue for people of all ages and is considered by some people in the United States health or medical fields to be a national health issue. In fact some schools and certain geographical locations, including cities, towns and other municipalities, have gone as far as to ban or substantially limit the availability of consumable products with artificially added sweeteners (as opposed to those consumable products having natural sweeteners, such as fruits, fruit juice and the like). In a typical American diet, the top sources of sugar and other sweeteners are soft drinks, fruit drinks, flavored yogurt, cereals, cookies, cakes, candy and most processed foods.
• sweeteners in general, and with sugar specifically, are commonly known to include such problems as obesity, cavities and diabetes.
• obesity the increase in weight due to the consumption of added sugar and other sweeteners, particularly in sweetened beverages, is a well documented problem.
• Sweetened drinks like sodas, juices and sweet teas are loaded with fructose, a type of simple sugar. Studies have shown that consuming fructose increases a person’s hunger and desire for food, even more than consuming glucose, the main type of sugar found in starchy foods.
• the above health impacts are not the only problems associated with consumption of consumable products with sweeteners.
• the consumption of sweeteners is also known to contribute to heart disease.
• Studies have shown an association between a high-sugar diet and a greater risk of dying from heart disease, in part due to the increase likelihood of obesity.
• the consumption of high amounts of sugar and other sweeteners overloads the liver, which metabolizes sugar the same way as alcohol and converts dietary carbohydrates to fat that, over time, can lead to a greater accumulation of fat in the liver (i.e., fatty liver disease) which can contribute to diabetes and raise a person’s risk for heart disease.
• alcohol is utilized herein to include wine, beer, distilled spirits, malt liquors and other drinks that contain wine, beer or distilled spirits with one or ixers (such as fruit juice, soda, seltzer and the like).
• hangover symptoms are caused by an accumulation of acetaldehyde in a person’s bloodstream due to the inability of his or her liver to process alcohol consumed by the person quickly enough.
• the symptoms of a hangover usually only last for relatively short amount of time, depending on the amount of alcohol a person has consumed, the person’s individual tolerance to alcohol and the amount of different types of food and liquids consumed prior to drinking, these hangover symptoms can be somewhat severe and even generally debilitating. At the very least, such symptoms can be unpleasant, inconvenient and negatively impact the person’s ability to be able to function normally at home and work, which will affect his or her productivity.
• acetaldehyde as well as other aldehydes (of which acetaldehyde is one type of aldehyde), also will accumulate in a person’s bloodstream from sources other than the consumption of alcohol.
• acetaldehyde which is a carcinogen that causes cancer and a wide range of other health problems
• contamination of the bloodstream can be caused by environmental pollution, eating too much sugar or sugary foods and/or vaping or smoking cigarettes and cannabis.
• aldehyde in a person’s bloodstream causing problems for a person may be most commonly associated with the consumption of alcohol, particularly over-consumption of alcohol
• the aldehyde accumulation in a person’s bloodstream from other sources will have an amplifying effect on a person who consumes alcohol with regard to making his or her hangover symptoms worse.
• some people are genetically disposed so as to not be able to process acetaldehyde and other aldehydes very well, which of course will make aldehyde accumulation from alcohol and other sources much more of a problem with regard to hangover and hangover-type symptoms for him or her and with regard to processing the carcinogen in a safe and effective manner.
• Example substances which can be included in an additive are the flavonoids Quercetin and Dihydromyricetin.
• the flavonoid Quercetin has antioxidant and anti-inflammatory effects which are believe to help reduce inflammation, kill cancer cells, control blood sugar and help prevent heart disease.
• the flavonoid Dihydromyricetin also known as DHM or DYM
• the flavonoid dihydromyricetin is also shown to be able to reduce aldehyde, including acetaldehyde, in the body of a person who consumes or uses the flavonoid.
• Dihydromyricetin exhibits its health benefit activities with minimum adverse effects. Unfortunately, despite the benefits from these flavonoids, they have low solubility that limit their effectiveness as an additive.
• the new additive should be selected so as to stimulate and help produce additional enzymes in a person’s body that will allow him or her to better process the base product and to reduce the am ount of acetaldehyde and other aldehydes in his or her bloodstream .
• the new additive should be adaptable for use in the production of a wide variety of different types of products and for being applied to a product just prior to the user consuming, chewing or applying the product.
• the present invention provides the benefits and solves the problems which are identified above.
• the present invention is directed to a new sweetener additive that is added to a consumable product to help a person’s body mitigate the otherwise harmful effects of the sweetener itself and to improve the person’s overall health and well being. More specifically, herein is described a sweetener additive that, when added to a consumable product and consumed by a person (i.e.
• the sweetener additive has a sweetener base selected from one or more presently available sweeteners, such as sugar and the like, and one or more flavonoids mixed with the sweetener base, with the flavonoids derived from plants in the plant genus Hovenia.
• the sweetener additive stimulates enzymes and helps produce additional enzymes in a person’s body that will allow him or her to better and in a more healthier manner process the sweetener and reduce the amount of acetaldehyde and other aldehydes in his or her bloodstream .
• the sweetener additive described herein also provides significant health benefits to the person consuming a consumable product having the sweetener incorporated in or added to the consumable product.
• the one or more healthy flavonoids in the new sweetener additive are able to stimulate naturally occurring enzymes in the consumer’s body that aide in the conversion of ethanol and glucose prior to these substances being released and stored in the consumer’s body.
• the flavonoids in the new sweetener additive also stimulate and produce enzymes that help the consumer’s body process and remove carcinogenic toxins called aldehydes that are caused by excessive sugar intake, alcohol consumption, smoking, vaping, pollution, and/or poor diet.
• the accumulation of aldehydes in the body is a major cause of cancer, liver disease, brain fog and hangover.
• the addition of flavonoids in the sweetener additive actively supports healthier liver, organ and brain function as an additive contained in a consumable product.
• the consumer will make his or her life more healthy, fun, entertaining and enjoyable as a result of reducing the harmful effects of consuming consumable products that are produced with the new sweetener additive or which have the sweetener additive added thereto prior to the consumer consuming the consumable product.
• the sweetener additive generally comprises a sweetener base and one or more flavonoids that are selected from the group comprising at least one of Apigenin, Flavanones, Kaempferol, Quercetin, Rutin, Myricetin, Dihdrokaempferol, Dihydromyricetin, Ampelopsin, Epigallocatechin gallate and Taxifolin.
• the flavonoids are combined with the sweetener base for use with a consumable product to provide one or more health benefits for the consumer who consumes the consumable product having the sweetener additive so as to improve the health and well-being of the consumer.
• the sweetener base has one or more sweeteners.
• the flavonoids are selected from plants in the plant genus Hovenia.
• the one or more flavonoids are combined with the sweetener base to produce the sweetener additive.
• the sweetener additive which may be in a powder, liquid, granular or other form, is added to the consumable product during production of the consumable product and/or it is added to the consumable product after production of the consumable product but before the consumer eats or drinks the consumable product.
• the consumable product can be a food, beverage or a mix to make a food or beverage.
• the sweeteners of the sweetener base comprises at least one of a cane sugar, an other plant sugar, a syrup sugar, an artificial sugar and an other sugar that are selected to, at least generally, sweeten or otherwise benefit the taste, texture or other features of a consumable product.
• the sweetener additive can have an aldehyde reducing component that is selected to supplement naturally occurring enzymes in the consumer’s body in a manner which reduces the deleterious effects of aldehydes on the consumer.
• the aldehyde reducing component can comprise an aldehyde dehydrogenase enzyme.
• the sweetener additive can have a glucose reducing component that is selected to supplement naturally occurring enzymes in the consumer’s body in a manner which reduces the deleterious effects of glucose on the consumer.
• the glucose reducing component can comprise at least one of a glucose oxidase enzyme and a glucose dehydrogenase enzyme.
• the sweetener additive can have an alcohol reducing component that is selected to supplement naturally occurring enzymes in the consumer’s body in a manner which reduces the deleterious effects of alcohol on the consumer.
• the alcohol reducing component of the sweetener additive can comprise at least one of an alcohol dehydrogenase enzyme and an alcohol oxidase enzyme.
• the new sweetener additive can comprise various combinations of an aldehyde reducing component, a glucose reducing component and/or an alcohol reducing component that are selected to reduce aldehydes, glucose and/or alcohol in the body of the consumer so as to reduce or eliminate the deleterious effects thereof on the consumer.
• the present invention also provides the benefits and solves the problems which are identified above.
• the present invention is directed to a new additive that is incorporated into or added to a base product that is consum ed or otherwise used by a product user to improve the user’s overall health and well being. More specifically, the present invention is directed to an additive that is incorporated in or added to a base product to produce an enhanced product that assists the consum er by enabling his or her body to better process the base product in a healthier manner and/or to provide additional health benefits.
• the additive of the present invention is able to utilize certain presently underutilized but beneficial flavonoids by vastly improving the solubility and bioavailability of the flavonoids.
• the additive of the present invention which is utilized to produce an enhanced product, generally comprises a base product, one or more hydrogenated substances that are added to the base product and one or m ore flavonoids which are combined with the base product and the hydrogenated substance.
• the one or more flavonoids are selected from a source of flavonoids to provide one or more health benefits for the product user who utilizes the enhanced product.
• the one or more flavonoids for the new additive comprise Quercetin and/or Dihydromyricetin.
• the new additive is configured to be added to the base product during production of the base product and/or added to the base product after production of the base product but before the product user eats, chews, drinks or applies the enhanced product.
• the source of flavonoids is one at least one of a Vine Tea plant and a Hovenia plant.
• the one or more hydrogenated substances are selected from the group comprising Erythitol, Xylitol, hydrogenated dihydromyricetin and Quercetin dihydrate.
• the new additive also has a solvent, such as an alcohol solvent or a bicarbonate (e.g., a bicarbonate powder or a bicarbonate gas).
• the additive has a pH balancing acid and/or a preservative.
• the base product can be a consumable product, a chewable product, a pharmaceutical product, a cosmetic product and the like.
• the enhanced product can be a liquid product, a solid product, a powder product, a chewable product and an applied product.
• the primary object of the present invention is to provide a new additive that has the advantages set forth above and which overcomes the known disadvantages and limitations that are associated with presently available additives for use with foods, liquids, pharmaceuticals, cosmetics and the like
• a base product such as beverages, food, powders, chewables, pharmaceuticals, cosmetics and lotions or other applied products.
• An important aspect of the present invention is that it provides a new additive which accomplishes the various objectives set forth above and elsewhere in the present disclosure.
• Another important aspect of the present invention is that it provides a new additive for use with many types of products, including a wide variety of foods, beverages, pharmaceuticals, chewables, cosmetics and applied products, which promotes improved health and well-being of a person consuming the additive.
• Another important aspect of the present invention is that it provides a new additive that is configured for use as a consumable tablet or capsule and with a base product to produce an enhanced product that will deliver flavonoids to the produce user that will stimulate and supplement naturally occurring enzymes in the body of a person who consumes or uses the enhanced product.
• Another important aspect of the present invention is that it provides a new additive which is able to more easily and effectively deliver the flavonoid Dihydromyricetin to the body of a person who consumes or uses the new additive, either alone or as part of a base product.
• Another important aspect of the present invention is that it provides a new additive which comprises a base product, the flavonoid Dihydromyricetin, which is preferably selected from a Vine Tea plant and/or plants in the plant genus Hovenia, and one or more hydrogenated substances, such as Erythritol, Xylitol, Hydrogenated Dihydromyricetin and/or Quercetin dihydrate.
• the flavonoid Dihydromyricetin which is preferably selected from a Vine Tea plant and/or plants in the plant genus Hovenia
• one or more hydrogenated substances such as Erythritol, Xylitol, Hydrogenated Dihydromyricetin and/or Quercetin dihydrate.
• Another important aspect of the present invention is that it provides a new additive which comprises a base product, the flavonoid Dihydromyricetin and one or more hydrogenated substances with a solvent (such as a bicarbonate compound or an alcohol solvent), a pH balancing acid and/or a preservative.
• a solvent such as a bicarbonate compound or an alcohol solvent
• Yet another important aspect of the present invention is that it provides a new additive for use with a base product to produce a wide variety of enhanced products, with the additive being mixed with the base product during the production thereof or added by the consumer or user after production of the base product.
• FIG. 1 is a chart showing the components that make up a sweetener additive that is configured according to a first embodiment of the present invention with one or more flavonoids selected from a group of flavonoids;
• FIG. 2 is a chart showing the components that make of a sweetener additive that is configured according to a second embodiment of the present invention showing use of one or more of an aldehyde reducing component, a glucose reducing component and an alcohol reducing component; and
• FIG. 3 is a chart showing the components that comprise an additive for producing an enhanced product which is configured according to a preferred embodiment of the present invention.
• a new additive that is configured pursuant to one or more of the preferred embodiments of the present invention is shown generally as 50 in FIG. 3.
• the foregoing disclosure also describes a new sweetener additive, which is shown generally as 10 in FIGS. 1-2.
• the new additive 50 utilizes some of the same components and concepts that are described for the sweetener additive 10.
• the sweetener additive 10 comprises a sweetener base 12 and a flavonoid 14 that is derived from a source of flavonoids 15, which may be plants in the plant genus Hovenia (hereinafter, plants that are from the plant genus Hovenia are collectively referred to as a Hovenia plant 16) that are combined, as may be appropriate for the sweetener base 12 and the flavonoid 14, together to form a unified, mixed sweetener additive 10.
• the sweetener additive 10 is configured to be mixed with a consumable product 18 such that a person (as a consumer 20) who consumes the consumable product 18 will also consume the sweetener additive 10 and, most importantly, the flavonoids 14 from a Hovenia plant 16, that is mixed with the sweetener base 12.
• the consumable product 18 can be any type of food or beverage product that the consumer 20 can eat or drink.
• the sweetener additive 10 can be added to the consumable product 18 during the production (i.e, baking, frying, freezing, mixing and etc.) of the consumable product 18, such as using the sweetener additive 10 as part of a recipe to make the consumable product 18 (commercially or privately) or the sweetener additive 10 can be added to, such as being sprinkled on, spread over, mixed with or the like, by the consumer 20 or someone on his or her behalf (such as a parent or caretaker).
• the new sweetener additive 10 is likely to be able to be utilized in exactly the same manner and, at least generally, in the same quantities as if the sweetener base 12 was being utilized by itself for or with the consumable product 18.
• the sweetener base 12 typically functions as a stand-alone sweetener for use with producing and/or consuming consumable products 16 without utilization of the flavonoid 14 in the new sweetener base 12.
• the sweetener base 12 for the sweetener additive 10 comprises one or more sweeteners 22 that may be natural, artificial or combinations of natural and artificial components, as shown in FIG. 1 .
• One common type of sweetener 22 that is suitable for use as the sweetener base 12 for the sweetener additive 10 are collectively referred to, for purposes of describing the sweetener additive 10, as “cane sugars” 24.
• cane sugars One type of cane sugar 24 is referred to as granulated sugar, which is a highly refined white sugar that is made from beets or sugarcane.
• Granulated sugar is also referred to as table sugar, white sugar, refined sugar, beet sugar or cane sugar.
• raw sugar is a cane sugar that is produced by evaporating the juice of pressed sugar cane and then separating the sugar crystals.
• raw sugar is an umbrella term which includes any type of cane sugar 24 that is minimally refined and retains some of the molasses coating on the crystals.
• Raw sugars include, but are not limited to, such sugars as secant, rapadura, panela, muscovado, turbinado, and demarara sugar.
• Secant is a non-crystallized form of cane sugar that is made by extracting the juice of the sugar cane and then heating it until it forms a syrup, which is then cooled until sugar granules are formed.
• Secant has a grainy texture, rather than a crystalline texture, and is very dark as it retains a few of the original nutrients.
• Rapadura is a non-crystallized form of cane sugar 24 that is made by extracting the juice of the sugar cane and then heating it until it forms a syrup. The syrup is then cooled until the sugar granules are formed.
• rapadura has a grainy, rather than crystalline, texture and is very dark as it retains a few of the original nutrients.
• Rapadura and secant are probably the least processed of all the sugars derived from sugar cane.
• Panela sugar also called raspadura or rapadura sugar
• Muscovado also referred to as barbados sugar
• Turbinado sugar also referred to as turbinated sugar, is a cane sugar 24 having large, light brown crystals that is produced by crushing sugar cane and collecting the juice, which is then evaporated and spun in a centrifuge (or turbine). This sweetener is less processed than white sugar.
• the names turbinado sugar and demerara sugar are often used interchangeably.
• Demerara sugar is another minimally processed cane sugar that is made by steaming the juice of pressed sugar cane to form a thick syrup.
• the syrup is allowed to dehydrate resulting in large, golden to medium brown crystals that are slightly sticky and have a unique flavor and texture. This sweetener is less processed and lower in calories than white sugar.
• Confectioner sugar, which is also referred to as powdered sugar, icing sugar and 10X sugar, is a highly refined cane sugar 24 that is made from beets or sugar canes that has been mechanically ground to produce a super fine, powdery sugar.
• Evaporated cane juice also called dried cane juice, crystallized cane juice, cane crystals, cane juice crystals and milled cane sugar
• This sweetener is slightly less processed than white sugar. Brown sugar is highly refined white sugar combined with varying amounts of molasses to yield golden, light, or dark brown sugar.
• Cane sugar 24 also includes fructose, glucose, sucrose and galactose, which are refined sugars which are made from sugar canes or sugar beets.
• Table sugar which is refined white sugar, is made up of equal amounts of the simple sugars glucose and fructose, which are joined together by chemical bonds.
• Galactose is a refined sweetener that is found in a number of commercially prepared products. A galactose molecule linked with a glucose molecule forms a lactose molecule.
• sweeteners 22 that are suitable for use as the sweetener base 12 for the sweetener additive 10 are collectively referred to herein as “other plant sugars” 26.
• One such other plant sugar 26 is referred to as beet sugar, which is a white sugar that is derived from beets. This sweetener is highly refined and has no nutrient value. Many people believe that beet sugar produces products with an inferior taste and texture compared to those made with cane sugar.
• Corn syrup is another type of other plant sugar 26. This thick, sweet syrup is made by heating corn starch with an acid or by combining it with enzymes to break it down. As such, corn sugar is a highly refined sweetener and has almost no nutritional value.
• Corn syrup solids also called dried glucose syrup or glucose syrup solids, is corn syrup that has been concentrated to contain less than 10% water.
• Crystalline fructose is a sweetener produced by allowing the fructose from fructose-enriched corn syrup to crystallize.
• Agave is an other plant sugar 26 that is commercially produced from several species of the agave plant. Agave has more concentrated fructose than does high fructose corn syrup and has been shown to alter liver function, promote obesity, and increase insulin resistance for both diabetics and non-diabetics.
• Barley malt which is also referred to as malt sweetener, is an other plant sugar 26 with a strong, distinctive flavor that is made from sprouted barley.
• Dextrose is a highly refined crystalline glucose that is made from starch. Dextrose produced from cornstarch may be listed as “corn sugar”, that produced from rice may read as “rice sugar”, and that made from wheat may be listed as “wheat sugar”.
• Honey and juice concentrate are also other plant sugars 26.
• Honey which is a sweetener made by bees from plant nectar, contains trace amounts of vitamins and minerals. The color and flavor of the honey depends on the source of the nectar (clover, buckwheat, orange blossom, etc.).
• Another type of syrup sugar 28 is juice concentrate, which is a sweetener that is made by concentrating fruit juice. Juice concentrate typically retains a small amount of nutrients and is preferable to many other types of sweeteners when sweetening fruit-based dishes. In one example, grape juice concentrate is combined with rice syrup to produce a sweetener.
• Maltodextrins is a family of highly- refined sweeteners that are made from rice, corn, or potato starch.
• Maltose also called malt sugar, is a sweetener that is made from malted grains.
• Mannitol is a sugar alcohol that is, unfortunately, known to cause digestive problems in some people.
• Maple syrup is a concentrated natural sweetener made by boiling down sap from the sugar maple tree.
• sweeteners 22 that are suitable for use as the sweetener base 12 for the sweetener additive 10 are collectively referred to herein as “syrup sugars” 28.
• One syrup sugar 28 is high-fructose corn syrup (HFCS), which is a syrup made from corn that has undergone enzymatic processing to convert some of its glucose into fructose.
• HFCS high-fructose corn syrup
• Molasses also called treacle, is a thick, dark syrup that is a byproduct of the production of beet sugar or cane sugar 24.
• Sorghum syrup which is sometimes called molasses, is a different product produced in a different way.
• Sorghum syrup commonly referred to as sorghum molasses is a syrup that is made by crushing the stalks of the sorghum plant and then cooking the resulting syrup to concentrate it.
• sorghum syrup is a more healthful option than regular or blackstrap molasses, which is a type of molasses.
• Blackstrap molasses is a thick, viscous, dark-colored syrup with a bittersweet flavor that is a waste product from processing sugar cane or beet into table sugar.
• Brown rice syrup is a thick, syrupy sweetener which is made by cooking brown rice flour or brown rice starch with enzymes. Some people believe brown rice contributes to the development of Candida (yeast) more than any other type of sweetener 22.
• an artificial sugar 30 is acesulfame potassium (acesulfame-K), which is also called Sunett®, a registered trademark of the Celanese Corporation.
• This artificial sugar 30 is a potassium salt containing methylene chloride, a known carcinogen. Long term exposure to methylene chloride can cause headaches, nausea, emotional imbalances, and damage to the liver and kidneys.
• Another artificial sugar 30 is acesulfame, which has been shown to produce breast tumors, lung tumors, and other types of tumors, leukemia, and chronic respiratory disease in rodents.
• the artificial sugar 30 aspartame which is known by a variety of brand names, is an artificial sweetener that is comprised of approximately 50% phenylalanine, 40% aspartic acid, and 10% methanol and which is approximately 200 times sweeter than sugar.
• Reported side effects from the use of aspartame include abdominal pain, anxiety, arthritis, depression, headaches, fibromyalgia, memory loss, nausea, heart palpitations, irritable bowel syndrome, seizures, neurological disorders, vision problems, and weight gain.
• This artificial sugar 30 has also been shown to damage bacteria in the gut.
• sweeteners 22 that are suitable for use as the sweetener base 12 for the sweetener additive 10 are collectively referred to herein as “other sugars” 32, which include, but are not limited to lactose, Sorbitol and Xylitol.
• lactose is the sugar that is found naturally in dairy products. It is usually the main factor responsible for milk intolerance.
• Sorbitol and Xylitol are alcohol sugars that, unfortunately, can cause digestion problems for some people.
• the sweetener additive 10 comprises a quantity of sweetener base 12 that is mixed or otherwise combined with a quantity of one or more flavonoids 14 derived from a Hovenia plant 16.
• the new sweetener base 12 can comprise any one or more sweeteners 22, including without limitation the sweeteners 22 set forth above as cane sugar 24, other plant sugars 26, syrup sugars 28, artificial sugars 30 and other sugars 32.
• the sweeteners 22 listed above are not exclusive to the sweeteners 22 that can be utilized as the sweetener base 12 for the sweetener additive 10.
• the various sweeteners 22 listed as cane sugar 24, other plant sugars 26, syrup sugars 28, artificial sugars 30 and other sugars 32 may include other types of sweeteners 22 within the subject categories as well as sweeteners 22 that do not fit in any of these categories.
• any sweetener 22 for the sweetener base 12 is selected to be able to provide the desired benefits to the consumable product 18 that are normally are the reasons such sweeteners 22 are selected, which are usually to improve the taste of the consumable product 18.
• the sweetener 22 may also be selected to provide various health, consistency, color and/or other benefits for the consumable product 18.
• the new sweetener additive 10 also comprises a quantity of one or more flavonoids 14 that are selected from a source of flavonoids 15.
• the flavonoids 14 for the sweetener additive 10 may be one or more flavonoids 14 that are selected from a group comprising Apigenin, Flavanones, Kaempferol, Quercetin, Rutin, Myricetin, Dihdrokaempferol, Dihydromyricetin, Ampelopsin, Epigallocatechin gallate and Taxifolin.
• the source of flavonoids 15 may be any source that can provide the desired flavonoids 14, whether they are obtained from organic sources, such plants, or they are produced in a laboratory or the like.
• the flavonoids 14 are derived from plants in the plant genus Hovenia, namely the Hovenia plant 16, as shown in FIGS. 1-2.
• Hovenia is a small genus of deciduous trees or shrubs in the family Rhamnaceae, which is a large family of flowering plants, mostly trees, shrubs and some vines. Such plants occur naturally from India to Japan.
• the best known species of these is the Japanese, or Oriental, raisin tree, which species is known as Hovenia dulcis, that is found throughout Asia. Although the tree bears edible fruit and is utilized as an ornamental tree, the raisin tree is best known for its health benefits when the leaves of the tree are consumed as a tea.
• flavonoids 14 can be extracted from the Hovenia plant 16 and utilized as the flavonoids 14 for the new sweetener additive 10. More specifically, as set forth above and shown in FIGS. 1-2, flavonoids 14 which are extracted from plants in the plant genus Hovenia (Hovenia plant 16) can be mixed with one or more sweeteners 22 to produce the sweetener additive 10 that can be utilized in the production of and/or added to be consumed with the consumption of a consumable product 18.
• the flavonoids 14 in the new sweetener additive 10 will provide certain health benefits 34, including stimulating naturally occurring enzymes in the body of a consumer 20, for him or her that will make consuming the consumable product 18 both enjoyable, due to the added sweetener 22 in the sweetener base 12, and much healthier, due to the flavonoids 14.
• the various flavonoids 14 that can be utilized with the new sweetener additive 10 contribute a number of different, sometimes overlapping, health benefits 34 to the consumer 18.
• all such health benefits from the flavonoids 14 are herein collectively referred to as health benefits 34, regardless of the type of physiological or psychological benefit the flavonoids 14 provide to consumer 18.
• the flavonoids 14 that are selected from the source of flavonoids 15, whether or not from a Hovenia plant 16, are selected to be utilized in the new sweetener additive 10 in order to provide health benefits 34.
• certain health benefits 34 have been identified with the flavonoids 14 for use with the new sweetener additive 10.
• the relevant flavonoids 14 include Apigenin, Flavanones, Kaempferol, Quercetin, Rutin, Myricetin, Dihdrokaempferol, Dihydromyricetin, Ampelopsin, Epigallocatechin gallate and Taxifolin, as shown in FIG. 1.
• flavonoids 14 whether from the Hovenia plant 16 or another source of flavonoids 15, have been studied and identified as having health benefits 34.
• Apigenin is a common dietary flavonoid that is abundantly present in many fruits, vegetables and Chinese medicinal herbs that provide health benefits 34 which provide multiple physiological functions for a consumer 18, including but not limited to strong anti-inflammatory, antioxidant, antibacterial and antiviral activities and blood pressure reduction.
• the flavonoid Flavanones have health benefits that include strong antioxidant and radical scavenging activity, reduced risks of certain chronic diseases and the prevention of some cardiovascular disorders and certain types of cancer.
• the flavonoid Kaempferol reduces the risk of chronic diseases, especially cancer.
• the flavonoid Myricetin has, among others, the health benefit 34 of ameliorating insulin resistance and functions for anti-oxidative stress, anti-inflammation, anti-aldose reductase, anti-non-enzymatic glycation and anti-hyperlipidemia. All of these functions may provide the contribution to the prevention of diabetic complications.
• the flavonoid Dihydrokaempferol is believed to provide potential health benefits 34 due to its antioxidant properties.
• the flavonoid Dihydromyricetin (also known as DHM or DMY) has been demonstrated to have certain antioxidative, anti-inflammatory, anticancer, antimicrobial, cell death-mediating, and lipid and glucose metabolism-regulatory health benefits 34.
• the flavonoid dihydromyricetin is also shown to be able to reduce aldehyde, including acetaldehyde, in the body of the consumer 18. Dihydromyricetin exhibits health benefit activities with minimum adverse effects.
• Ampelopsin also called dihydromyricetin, is a natural flavonoid (also found in the Chinese herb Ampelopsis grossedentata), that possess multiple pharmacological functions including anti-inflammatory, anti-oxidative and anti-cancer functions.
• the flavonoid Epigallocatechin gallate also referred to as EGCG is a unique plant compound is thought to have the health benefits 34 of being able to reduce inflammation, aid weight loss, and help prevent heart and brain disease.
• the flavonoid Taxifolin has also been shown to provide benefits to cardiovascular health, the pores and skin, cognitive feature, contamination, allergic reactions and immunodeficiency, in addition to the fitness of diabetics.
• the primary benefit of Taxifolin is its antioxidant efficiency and vascular- defensive movement.
• the above-described flavonoids 14 can be utilized separately or more than one of the flavonoids 14 (or all) can be combined together with a sweetener base 12 for the sweetener additive 10 such that a sweetener additive 10 having any one or more of the above-identified flavonoids 14 is within the scope of the present invention.
• flavonoids 14 set forth above are not the only flavonoids 14 that may be derived from the Hovenia plant 16 and that the health benefits 34 which are described above as being associated with those flavonoids 14 are not likely to be the only health benefits 34 that can benefit the consumer 18. More specifically, additional research into the Hovenia plant 16 is likely to result in the identification of additional flavonoids 14 that can be utilized with the sweetener additive 10 to provide one or more health benefits 34. Likewise, additional research and study into the above flavonoids 14, as well as any future identified flavonoids 14 from the source of flavonoid 14, including from the Hovenia plant 16, is likely to identify other health benefits 34 that can benefit the consumer 16 who consumes a consumable product 18 having or with the sweetener additive 10.
• the new sweetener additive 10 can be utilized in the production of a consumable product 18 or it can be utilized with the consumption of a consumable product 18, either of which are consumed by the consumer 18 to achieve the health benefits 34 of the sweetener additive 10.
• the consumable product 18 can be virtually any food or beverage product, including meat, vegetable, fruit and other meals and beverages such as sodas, juices, alcohol, alcohol mixes, exercise drinks, diet drinks and the like.
• the new sweetener additive 10 can be provided in liquid, granulated, solid or other forms and directly incorporated into a consumable product 18, into a mix (such as powdered drink, gravy, sauce and like mixes) and/or be utilized by itself in place of sugar or artificial sweeteners that can be directly added to a drink such as coffee, tea and the like.
• the sweetener additive 10 is utilized by the manufacturer or other producer of a food or beverage product in the production of the consumable product 18 by using the sweetener additive 10 in place of or in addition to the sweetener 22 that the manufacturer or producer normally utilizes when producing the consumable product 18.
• the sweetener additive 10 is added to a consumable product 18 by the consumer 20, or someone on his or her behalf, prior to or while consuming the consumable product 18 to improve or enhance the flavor of the consumable product 18.
• the addition of the sweetener additive 10 in place of or in addition to one or more other sweeteners 22 will also provide the consumer 20 with the health benefits 34 that are associated with the flavonoids 14 that are included in the sweetener additive 10, which includes those described above and stimulating naturally occurring enzymes in the consumer’s body (all of which are health benefits 34).
• the sweetener additive 10 For purposes of manufacturing and using the sweetener additive 10, the are virtually no limits as to the type, use and/or configuration of the consumable product 18 and to how or when (i.e., what stage of completion or consumption) the sweetener additive 10 is added to the consumable product 18.
• the consumer 20 of the consumable product 18 having the sweetener additive 10 or to which the sweetener additive 10 is added can be any person who may benefit from the health benefits 34 resulting from combining one or more flavonoids 14 with the sweetener base 12. Although not yet fully studied, it is anticipated that the sweetener additive 10 may also be beneficial for certain animals, particularly dogs, cats and other pets, as the consumer 18 thereof.
• the new sweetener additive 10 also has, in addition to the flavonoids 14, one or more added enzymes 36 that are specially selected to supplement naturally occurring enzymes in the consumer’s body in order to reduce the amount of aldehyde 38, glucose 40 and/or alcohol 41 in the bloodstream of a consumer 18 who consumes a consumable product 18 having the sweetener additive 10 therein or added thereto.
• the added enzymes 36 in the sweetener additive 10 can comprise at least one aldehyde reducing component 42, at least one glucose reducing component 44 and/or at least one alcohol reducing component 46 that are selected such that when a consumer 20 consumes a consumable product 18, the added enzymes 36 will be absorbed into the consumer’s body to reduce the amount of aldehyde 38, glucose 40 and/or alcohol 41 in his or her body.
• the inclusion of the added enzymes 36 will provide further health benefits 34, as set forth herein, to the consumer 20 of a consumable product 18 having the sweetener additive 10.
• the aldehyde reducing component 42 of the new sweetener additive 10 comprises an aldehyde dehydrogenase enzyme.
• the glucose reducing component 44 of the sweetener additive 10 comprises a glucose oxidase enzyme and/or a glucose dehydrogenase enzyme.
• the alcohol reducing component 46 of the new sweetener additive 10 comprises an alcohol dehydrogenase enzyme and/or an alcohol oxidase enzyme.
• the new sweetener additive 10 comprises combinations of two or more of the aldehyde reducing component 42, the glucose reducing component 44 and the alcohol reducing component 46 such that the sweetener additive 10 has at least one of the alcohol dehydrogenase enzyme, the glucose oxidase enzyme and the glucose dehydrogenase enzyme, and/or the aldehyde dehydrogenase enzyme and the alcohol oxidase enzyme.
• the sweetener additive 10 will be able to provide the health benefits 34 described above (from the flavonoids 14) and the additional health benefits 34 from further reducing the levels of aldehydes 38 and/or glucose 40 in the body of a consumer 20 who consumes a consumable product 18 having the new sweetener additive 10.
• the added enzymes 36 will supplement the naturally occurring enzymes in the body of the consumer 20 and the flavonoids will stimulate both the added enzymes 36 and the naturally occurring enzymes.
• Utilizing the sweetener additive 10 with the addition of the aldehyde reducing component 42, glucose reducing component 44 and/or alcohol reducing component 46 with the flavonoids 14 will help safely and effectively remove aldehyde 38, glucose 40 and/or alcohol 41 from the bloodstream of a consumer when he or she consumes a consumable product 18 having the new sweetener additive 10. More specifically, once a consumer 20 consumes the consumable product 18, the digestive process of his or her body will result in the aldehyde reducing components 42, glucose removing components 44 and/or the alcohol reducing components 46 being absorbed into his or her bloodstream through the stomach and other internal organs.
• the additive enzymes 36 will start working on the consumable product 18 in the stomach as soon as it is consumed and continue working on the glucose 40 and alcohol 41 components of the consumable product 18 as they work their way through the digestive process of the consumer 20, thereby converting the various glucose 40 and alcohol 41 (as ethanol) components before the small intestine directs these components into the bloodstream.
• the aldehyde reducing components 42 will react with the aldehyde 38 in the person’s bloodstream to remove or at least lower the amount of aldehyde 38 in his or her body, including that added by the reduction of the glucose 40 and alcohol 41 , thereby preventing or reducing the harmful effects of a buildup of aldehyde 38 in the consumer’s body.
• the glucose reducing components 44 will react with glucose 40 in the person’s bloodstream to remove or at least lower the amount of glucose 40 in his or her body, which will prevent or reduce the harmful effects of a buildup of glucose 40.
• the alcohol reducing component 46 will help convert the ethanol from the alcohol 41 to lessen the likelihood of the alcohol 41 entering the consumer’s bloodstream.
• aldehyde 38 As well known in the art, the build-up of aldehyde 38, often in the form of acetaldehyde, in a consumer’s body can result from the consumption of alcohol. Not only is acetaldehyde a known carcinogen, its toxic effects are a well known cause of many of the side effects of consuming alcohol, particularly an alcohol hangover (as set forth in the Background). Removing acetaldehyde from the person’s bloodstream is known to reduce hangover symptoms. When the ability of a person’s body's to oxidize acetaldehyde to acetate is inhibited, typically either chemically or due to genetics for certain persons, amplified hangover symptoms are common.
• aldehyde 34 is known to enter a person’s bloodstream as a result of exposure to a number of chemicals that are or can be found in the environment, workplace and other locations where a person may frequent and due to smoking, vaping and/or poor eating habits.
• the new sweetener additive 10 is safe and effective at removing aldehydes 38, including but not limited to acetaldehyde, from a person’s bloodstream, no matter how it may enter the consumer’s bloodstream.
• the sweetener additive 10 acetaldehyde and other aldehydes 38 are removed from a person’s bloodstream by the inclusion of the aldehyde dehydrogenase enzyme into the sweetener additive 10. More specifically, in one embodiment, the sweetener additive 10 comprises a therapeutically effective amount of the aldehyde dehydrogenase enzyme.
• a therapeutically effective amount is that amount of aldehyde dehydrogenase which is necessary, desired or beneficial to interact with the aldehyde 38 in a person’s bloodstream to lower the level of aldehyde 38, which may be in the bloodstream due to the consumption of food, beverages and/or alcohol 41 or from other sources (as set forth above), to a level which is safe and which provides the various benefits that are sought by use of the new sweetener additive 10, including as applicable prevention or reduction of hangover symptoms.
• the aldehyde dehydrogenase enzyme can be incorporated into sweetener additive 10 in a variety of different manners, whether directly or as a part of compounds containing the enzyme.
• glucose 40 is removed from a person’s bloodstream by the inclusion of the glucose oxidase enzyme and/or glucose dehydrogenase enzyme into the sweetener additive 10. More specifically, in one embodiment of the new sweetener additive 10, the sweetener additive 10 comprises a therapeutically effective amount of glucose oxidase. In another embodiment, the new sweetener additive 10 has a therapeutically effective amount of glucose dehydrogenase. In yet another embodiment, the new sweetener additive 10 has a therapeutically effective amount of both glucose oxidase and glucose dehydrogenase.
• a therapeutically effective amount is that amount of glucose oxidase and/or glucose dehydrogenase which is necessary, desired or beneficial to interact with glucose 40 in a person’s bloodstream to lower the level of glucose 40 in his or her body.
• glucose oxidase and glucose dehydrogenase enzymes can be incorporated into sweetener additive 10 in a variety of different manners, whether directly or as part of compounds that contain these enzymes.
• alcohol 41 is removed from the bloodstream of a consumer 20 by the inclusion of the alcohol dehydrogenase enzyme and/or the alcohol oxidase enzyme into the sweetener additive 10.
• the sweetener additive 10 comprises a therapeutically effective amount of the alcohol dehydrogenase enzyme.
• the new sweetener additive 10 has a therapeutically effective amount of the alcohol oxidase enzyme glucose dehydrogenase.
• the new sweetener additive 10 has a therapeutically effective amount of both and/or a therapeutically effective amount of alcohol dehydrogenase enzyme and the alcohol oxidase enzyme.
• a therapeutically effective amount is that amount of alcohol dehydrogenase and/or alcohol oxidase which is necessary, desired or beneficial to interact with alcohol 41 in a person’s bloodstream to lower the level of alcohol 41 in his or her body.
• the one or more alcohol dehydrogenase and/or alcohol oxidase enzymes can be incorporated into the new sweetener additive 10 in a variety of different manners, whether directly or as part of compounds that contain these enzymes.
• the new sweetener additive 10 comprises the sweetener base 12 and one or more flavonoids 14 that are selected from a source of flavonoids 15, which may be a Hovenia plant 16.
• the flavonoids are selected from the group comprising at least one of Apigenin, Flavanones, Kaempferol, Quercetin, Rutin, Myricetin, Dihdrokaempferol, Dihydromyricetin, Ampelopsin, Epigallocatechin gallate and Taxifolin.
• the sweetener base 12 is made up of one or more sweeteners 22.
• the quantity and type of flavonoids 14 in the sweetener additive 10 are selected to achieve general or specific health benefit 34 objectives.
• the sweetener additive 10 is generally utilized in the same manner as the prior art sweeteners 22 would be utilized, namely the sweetener additive 10 is included in a consumable product 18 during the manufacturing or production thereof and/or added to a consumable product 18 prior to or before consuming the consumable product 18.
• the new sweetener additive 10 will provide health benefits 34 to the consumer 20 consuming the consumable product 18.
• the flavonoids 14 included in the new sweetener additive 10 provide a wide variety of health benefits 34 depending on the types and amounts of flavonoids 14 in the sweetener additive 10, including stimulating the naturally occurring enzymes in the consumer’s body that remove aldehyde 38, glucose 40 and/or alcohol 41 .
• the addition of the added enzymes 36, namely, the aldehyde reducing components 42, the glucose reducing components 44 and/or the alcohol reducing components 46 to the flavonoids 14 in a sweetener additive 10 incorporated in or utilized with a consumable product 18 provide the additional health benefit 34 of further reducing aldehyde 38, glucose 40 and/or alcohol 41 in the consumer’s body by supplementing the naturally occurring enzymes in his or her body to further improve the health of the consumer 20 who consumes the consumable product 18.
• the action of the added enzymes 36 will also be stimulated by the flavonoids 14.
• the amount of flavonoids 14 and the amount of aldehyde reducing components 42, glucose reducing components 44 and/or alcohol reducing components 46 in the sweetener additive 10 can be adjusted to achieve one or more health related objectives that are to be achieved by consuming a consumable product 18 having the sweetener additive 10. For instance, such persons will readily understand that if a slower/lesser or faster/increased metabolization of aldehyde 38, glucose 40 and/or alcohol 41 is desired or necessary, then the concentrations of the aldehyde reducing components 42, glucose reducing components 44 and/or alcohol reducing components 46 in the sweetener additive 10 should be adjusted accordingly to determine the therapeutically effective amount that will provide the desired beneficial effect.
• the new sweetener additive 10 When consumed, the new sweetener additive 10 will aid in improving the general health of a consumer 20 who consumes a consumable product 18 having the sweetener additive 10 and, if the aldehyde reducing components 42, glucose reducing components 44 and/or alcohol reducing components 46 are utilized in the sweetener additive 10, will supplement naturally occurring enzymes to further help those consumers 20 who have problems with the build-up of aldehydes 38 from eating food and/or drinking beverages, including alcohol 41, or who are exposed to aldehydes 38 as a result of pollution, smoking, vaping and/or poor eating habits and/or for persons whose body, for physiological or genetic reasons, do not naturally process aldehydes 38 very well and for persons for whom glucose 40 and/or alcohol 41 are a problem .
• the new additive 50 of the present invention shares some of the same components and has many of the same attributes and benefits as the sweetener additive 10 described above. As set forth in more detail below and shown in FIG. 3, the new additive 50 is utilized, in one of the primary embodiments, to produce an enhanced product 52 by adding the additive 50 to a base product 54. In another em bodiment, the additive 50 is formed into a pill, tablet, capsule or the like, usually without any other products, including base product 54.
• a base product 54 can be any type of product, including but not limited to the consumable products 18 that are described above, to which the additive 50 is added.
• the base product 54 can be virtually any type of liquid, solid, power, chewable or applied product, such as drinks, food, dietary supplements, chewables, condiments, sauces, pharmaceuticals, syrups, topical creams, cosmetics, soaps, lotions, shampoos, conditioners and the like.
• the additive 50 is added to a base product 54 to produce an enhanced product 52 during the process of manufacturing the base product 54, immediately prior to when a consumer 20 either consumes or utilizes the based product 54 (as the enhanced product 52) or at any other time.
• the person who consumes a food, drink or other consumable product 18, chews a chewable product, swallows a pill, tablet, capsule or syrup, applies lotion, cosmetics, topical creams or the like or uses a shampoo, conditioner, gel or the like having the additive 50 of the present invention is hereinafter referred to as the “product user” 56, as shown in FIG. 3.
• the different types of base products 54 are more fully set forth below.
• the product user 56 will improve his or her health and well-being.
• the additive 50 of the present invention generally comprises one or more specially selected flavonoids 14 and one or more specially selected hydrogenated substances 58, with the source of flavonoids 15 preferably being a Hovenia plant 16 or a Vine Tea plant 17, as best shown in FIG. 3.
• the additive 50 also comprise at least one of a solvent 60, a pH balancing acid 62 and a preservative 64.
• the new additive 50 is beneficially configured to be added (e.g., by mixing, blending or the like) to the base product 54, meaning that the new additive 50 is produced in a manner which allows the product user 56 to easily, or at least relatively easily, add the additive 50 to the base product 54.
• the new additive 50 will be formed as a powder that can be added to, mixed with or otherwise incorporated into the base product 54, which may be a liquid, solid or other powder, to form the enhanced product 52.
• the additive 50 may be provided to product users 56, which include manufacturers as well as end users, in a liquid or a solid format that can be easily mixed with or consumed with certain types of base products 54.
• the additive 50 may also be provided to product users 56 with or as part of one or more other substances, including those described above for the sweetener additive 10 or a wide variety of different vitamins, supplements or other substances, whether in a liquid, pill, tablet or other form, that would be considered beneficial to the use of the additive 50 by the product user 56.
• the flavonoid 14 for the additive 50 of the present invention is, as with the sweetener additive 10, selected to provide one or more health benefits 34 for the product user 56.
• the flavonoid 14 is Dihydromyricetin 14a, as shown in FIG. 3.
• this flavonoid 14 may also be utilized with the sweetener additive 10.
• the Dihydromyricetin 14a is obtained from a Hovenia plant 16 and/or a Vine T ea plant 17 (e.g., as the source of flavonoids 15).
• Dihydromyricetin 14a For use as an additive 50 that accomplishes the various objectives and which provides the aspects of the present invention, the present inventor solved several problems with regard to use of Dihydromyricetin 14a.
• One such problem is that Dihydromyricetin 14a, on its own, has a solubility of approximately 0.2mg per ml of fluid, which is very low. Because the solubility of Dihydromyricetin 14a is so low, it cannot be effectively utilized as a medicine or supplement, despite the well known benefits of this flavonoid 14 for people (as well as certain animals).
• Dihydromyricetin 14a Another issue with Dihydromyricetin 14a is that, on its own, it has a bioavailability of approximately four percent, meaning that only about four percent of consumed Dihydromyricetin 14a enters a person’s bloodstream and stays long enough to be biologically effective for product user 56. Yet another issue with Dihydromyricetin 14a is that Dihydromyricetin 14a has poor stability due to light sensitivity and other shelf-life limitations. Mixing an effective amount of one or more solvents 60, such as a bicarbonate substance 60a or an alcohol solvent 60b, increases the solubility of Dihydromyricetin 14a from approximately 0.2mg per ml of fluid to approximately 114mg per ml of fluid.
• solvents 60 such as a bicarbonate substance 60a or an alcohol solvent 60b
• Dihydromyricetin 14a a hydrogenated substance 58, such as Erythritol 58a or like substances, greatly improves the bioavailability of Dihydromyricetin 14a.
• a hydrogenated substance 58 such as Erythritol 58a or like substances.
• the present inventor has found that mixing Dihydromyricetin 14a with an effective amount of Erythritol 58a and/or other hydrogenated substances 58 extends the Dihydromyricetin 14a shelf-life due to the effects created by the bond that is formed between the two substances.
• the present inventor has also found that combining Dihydromyricetin 14a with an effective amount of a bicarbonate substance 60a (such as sodium bicarbonate) and Erythitol 58a is optimum for increasing the bioavailability of the Dihydromyricetin 14a and other flavonoids 14 having low solubility and relatively low bioavailability and for increasing the shelf life of Dihydromyricetin 14a and, as a result, the additive 50.
• a bicarbonate substance 60a such as sodium bicarbonate
• Erythitol 58a is optimum for increasing the bioavailability of the Dihydromyricetin 14a and other flavonoids 14 having low solubility and relatively low bioavailability and for increasing the shelf life of Dihydromyricetin 14a and, as a result, the additive 50.
• Dihydromyricetin 14a is able to form a bond with sodium bicarbonate and/or other bicarbonates 60a in a m anner which allows the Dihydromyricetin 14a to dissolve in water and other fluids.
• Dihydromyricetin 14a is able to bond with Erythitol 58a and other hydrogenated substances 58, which allows the Dihydromyricetin 14a to dissolve in water and other fluids.
• the present inventor has found that the combination of Dihydromyricetin 14a, sodium bicarbonate 60a and Erythitol 58a is currently the most effective bond to dissolve the Dihydromyricetin 14a in fluid while at the same time helping facilitate the Dihydromyricetin 14a entering the bloodstream of the product user 56 because the Erythitol 58a is not just able to improve solubility, it also improves permeability (by acting as a vascular dilator and by promoting endothelial health). As well known in the art, a combination of increased solubility and permeability directly relate to the bioavailability effectiveness of a substance, namely its ability to enter the user’s bloodstream .
• Dihydromyricetin 14a is able to dissolve in greater amounts when it is combined with a solvent.
• a solvent such as an alcohol solvent and/or a bicarbonate, which may be a bicarbonate powder or gas (e.g., sodium bicarbonate or the like).
• a solvent such as an alcohol solvent and/or a bicarbonate, which may be a bicarbonate powder or gas (e.g., sodium bicarbonate or the like).
• a solvent such as an alcohol solvent and/or a bicarbonate, which may be a bicarbonate powder or gas (e.g., sodium bicarbonate or the like).
• an alcohol solvent is added to the combination of the flavonoid Dihydromyricetin 14a and the hydrogenated substance Erythritol readily dissolves and improves solubility and permeability of the Dihydromyricetin 14a.
• the hydrogenated substances 58 that have been found to be useful for mixing with the flavonoid Dihydromyricetin 14a to obtain the new additive 50 of the present invention for producing the enhanced product 52 include Erythritol 58a, Xylitol 58b, hydrogenated Dihydromyricetin 58c and Quercetin dihydrate 58d, as set forth on FIG. 3.
• the solvents 60 that have been beneficial for the additive 50 of the present invention are bicarbonate compounds 60a and alcohol solvents 60b.
• the bicarbonate compounds 60a can include substances such as sodium bicarbonate and the like and may be utilized in powder and/or gas forms.
• the alcohol solvents 60b can include substances such as ethanol or the like.
• the pH balancing acids 62 which have been found or are believed to be useful for producing certain embodiments of the new additive 50 can include substances such as phosphoric acid and the like.
• T he preservatives 64 which have been found or are believed to be useful for producing certain embodiments of the new additive 50 can include substance such as Sodium Benzoate and the like.
• the use of solvents 60, pH balancing acids 62 and/or preservatives in the new additive 50 provide one or more benefits when mixing the additive 50 with a base product 54 to produce an enhanced product 52.
• the additive is mixed with, added to or infused into the base product 54 to produce the enhanced product 52.
• the manner in which the components that make up the additive 50, including the flavonoid Dihydromyricetin 14a and the hydrogenated substances 58, as well as with or without the solvents 60, pH balancing acid 62 and/or preservatives 64 can be combined in any manner deemed suitable, practical and effective.
• the manner in which the additive 50 can be combined with the base product 54 to obtain or produce the enhanced product 52 can be accomplished in a wide variety of different manners that may be selected based on the effectiveness, cost, skill of the workers or product user 56, availability of suitable equipment and any other factor deemed relevant to any person or entity using the new additive 50.
• the base product 54 to which the new additive 50 is added or utilized with can include a wide variety of different liquid products 66, solid products 68, powdered products 70, chewable products 72, pharmaceutical products 74, cosmetic products 76 and applied products 78, as set forth on FIG. 3.
• the resulting enhanced product 52 can also be any type of liquid products 66, solid products 68, powdered products 70, chewable products 72, pharmaceutical products 74, cosmetic products 76 and applied products 78, as set forth on FIG. 3.
• Certain features with regard to the enhanced products 52 and base products 54 that have been determined to be relevant to the new additive 50 of the present invention include: (1 ) the addition of Erythritol 58a to Dihydromyricetin 14a greatly improves the ability of Dihydromyricetin 14a to dissolve in water; (2) a blend (at an approximate 1 :4 ratio) of Dihydromyricetin 14a and Erythritol 58a dissolves more easily at room temperature than Dihydromyricetin 14a alone; (3) a blend (of an approximate 1 :10 (or greater) ratio) of Dihydromyricetin 14a and Erythritol 58a dissolves more easily in water than a 1 :4 ratio of these substances; (4) the new additive 50 can be used in a variety of different beverage formats, including water based, acidic carbonated, and alcoholic (up to approximately 40% alcohol by volume or ABV) beverages; (5) it is possible to prepare a stable beverage that contains a relatively high concentration of the additive
• compositions for the new additive 50 and, in certain examples, the incorporation of the additive 50 into a base product 54 to produce an enhanced product 52 are set forth below:
• the general rule for alcohol is 16.5mg of additive 50 per 1mL of actual alcohol, whether in the form of beer, wine, alcoholic carbonated drinks, spirits or the like.
• 750m L vodka at 40% alcohol content (80 proof) has 300mL of alcohol that requires 4.95g of the new additive 50
• 750mL wine at 12% alcohol content has 90m L of alcohol that requires 1 .485g of the new additive 50
• 340ml of beer at 6% alcohol content has 20.4m L of alcohol that requires 336mg of the new additive 50.
• Example # 4 Beverage as a Health Drink or Alcohol Mixer (Liquid Product 66) Mix 50mg of Dihydromyricetin 14a with 500mg of Erythritol 58a (the hydrogenated substance 58) to produce the new additive 50. Add the 550mg of the new additive 50 to a can or bottle (whether 8, 12, 16 or 24 oz) of soda, water, energy drink or the like by the manufacturer prior to bottling the drink and/or by the consumer after opening the bottle to produced an enhanced beverage (as enhanced product 52).
• a can or bottle whether 8, 12, 16 or 24 oz of soda, water, energy drink or the like by the manufacturer prior to bottling the drink and/or by the consumer after opening the bottle to produced an enhanced beverage (as enhanced product 52).
• the new additive 50 of the present invention can be utilized with a wide variety of liquid products 66, solid products 68, powdered products 70, chewable products 72, pharmaceutical products 74, cosmetic products 76 and applied products 78.
• the new additive 50 can be utilized by itself in a capsule or tablet form that can be, as may be desired, swallowed with a glass of water or other liquid, be dissolved in the liquid prior to drinking (such as with antacids and the like) and/or chewed (as a chewable product 72).
• the liquid products 66 can be water, juice, sports drinks, protein drinks, carbonated drinks, spirits, beer, alcoholic mixed drinks, wine, coffee, tea and the like.
• the solid products 68 can be food, candy, chocolate, energy bars, protein bars and the like.
• the powder products 70 can be provided in a form that is accessible to the consumer, such as in containers in which the desired amount is removed (i.e., similar to powdered chocolate and the like) or in small, individual packets (i.e., similar to packets of sugar or the like).
• the powder formulas can be combined with almost anything because, being a powder, they are soluble and highly bioavailable. Typically, however, the more acidic a base product is the more bicarbonate may be needed to change the pH balance.
• the chewable products 72 can be just the additive 50 and be of the type that allows a person to easily chew the tablet or solid capsule and, if desired, can be mixed with sweeteners or other flavorings or the additive 50 can be mixed with a base product 54 such as gum or other chewable.
• the pharmaceutical product 74 can comprise just the additive 50 or, if desired, the additive 50 can be mixed with medicines, vitamins or other pharmaceutical or pharmaceutical-type products.
• the cosmetic product 76 can be products such as shampoo, conditioner, lipstick, facial powder or the like.
• the applied product 78 can be any type of product that is placed on the body of a person or animal, such as moisturizing lotions, sun screens, sun burn lotions (such as those having aloe and the like), cleaning lotions, healing lotions, salves and the like.
• moisturizing lotions sun screens, sun burn lotions (such as those having aloe and the like)
• cleaning lotions healing lotions, salves and the like.
• the new additive 50 of the present invention in any manner.
• the new additive can be utilized with many other products, including products that are not in one of the categories set forth above.
• the new additive 50 comprises all-natural ingredients that produce a unique nutraceutical delivery method with exceptional solubility and bioavailability.
• the additive 50 provides optimal application, utilization, and concentration of dihydromyricetin 14a, which usually has very low solubility and permeability to allow a person to more easily use or consume the additive and obtain the benefits of the dihydromyricetin 14a.
• the new additive 30 increases the solubility and permeability of dihydromyricetin 14a exponentially up from .2mg to a maximum of 114mg* per mL (a 570 times increase).
• the additive 50 contains an all natural vasodilator which opens up the cells throughout the digestive track for accelerated absorption into the bloodstream and near complete absorption when it reaches the small intestine. As soon as the additive 50 enters a persons mouth, it begins to be absorbed, the effects are immediate and highly effective in small doses. In addition, the new additive 50 require far less quantity to be effective than other additives that attempt to achieve some of the benefits that are obtained by using the new additive 50.
• the Dihydromyricetin 14a (DHM or DMY) is a highly researched and studied flavonoid commonly used for health supplements.
• Dihydromyricetin 14a The original source of Dihydromyricetin 14a, the Japanese Raisin T ree has been used for over a thousand years as a recovery from a hangover. Pure Dihydromyricetin 14a comes from Vine Tea Extract, while the original source of Dihydromyricetin 14a, namely Raisin Tree Extract, is most commonly used for food and beverages.
• the Dihydromyricetin 14a provided by the new additive 50 may be able to be utilized for (based on studies) alcohol intoxication, anxiety, diabetes, liver health, Alzheimer's, dementia, aging, neurological disorders and traumatic brain injury, among others.
• Dihydromyricetin 14a catalyzes the enzymes alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH), which process ethanol and its toxic byproduct acetaldehyde.
• ADH alcohol dehydrogenase
• ADH aldehyde dehydrogenase
• ADH aldehyde dehydrogenase
• the dihydromyricetin mitochondrial biogenesis process maintains bioenergetics, reduces oxidate stress and activates lipid oxidation pathways.
• Dihydromyricetin 14a also catalyzes glucose dehydrogenase (GDH).
• the new additive 50 contains Dihydromyricetin 14a in a highly effective dose so a person that consumes the additive 50 will not experience the short and long term detrimental health effects of acquired and stored acetaldehyde.
• Dihydromyricetin 14a helps regulate GABA, which regulation is central to maintaining a healthy emotional state of mind. An imbalance in GABA causes stress and anxiety which can lead to additional health problems.

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