GLYCERIDE ESTERS FOR THE TREATMENT OF DISEASES ASSOCIATED WITH REDUCED NEURONAL METABOLISM OF GLUCOSE
    63.
    发明申请
    GLYCERIDE ESTERS FOR THE TREATMENT OF DISEASES ASSOCIATED WITH REDUCED NEURONAL METABOLISM OF GLUCOSE 审中-公开
    用于治疗与减少葡萄糖的神经代谢有关的疾病的甘油三酯

    公开(公告)号:WO2008005818A1

    公开(公告)日:2008-01-10

    申请号:PCT/US2007/072441

    申请日:2007-06-29

    CPC classification number: A61K31/22

    Abstract: Provided are alternative sources of ketone bodies for reducing or eliminating symptoms of Parkinson's disease, amyotrophic lateral sclerosis (ALS, also called Lou Gehrig's disease), Alzheimer's disease, Huntington's disease, epilepsy and other diseases or disorders characterized by impaired glucose metabolism. The alternative sources of ketone bodies include mono-, di- and triglyceride esters of acetoacetate and mixtures thereof, and/or mono-, di- and triglyceride esters of 3-hydroxybutyrate and mixtures thereof. These glyceride esters can be administered orally as a dietary supplement or in a nutritional composition.

    Abstract translation: 提供用于减少或消除帕金森病,肌萎缩性侧索硬化(ALS,也称为Lou Gehrig病),阿尔茨海默病,亨廷顿病,癫痫以及以葡萄糖代谢紊乱为特征的其他疾病或病症的症状的酮体的替代来源。 酮体的替代来源包括乙酰乙酸酯的单酯,二甘油酯和甘油三酸酯及其混合物,和/或3-羟基丁酸酯的单酯,二甘油三酯和甘油三酯及其混合物。 这些甘油酯可以作为膳食补充剂或营养组合物口服给药。

    HIGH MELT LIPIDS
    68.
    发明申请
    HIGH MELT LIPIDS 审中-公开
    高熔点脂肪

    公开(公告)号:WO2007022092A1

    公开(公告)日:2007-02-22

    申请号:PCT/US2006/031650

    申请日:2006-08-14

    CPC classification number: C11C3/003 A21D2/16 A23L27/72 A23L33/12

    Abstract: The presently described technology relates to edible fatty acid ester compositions and methods of preparing the same. The described edible fatty acid ester compositions are prepared by blending a source of fatty acid or fatty acid ester with a polyhydroxy polyol and reacting the components under appropriate conditions to produce an ester or polyester of the polyhydrdoxy polyol with a melting point of the final composition of greater than about 65 °C. The described edible fatty acid esters may be used, for example, to avoid release of a functional ingredient within a food product until temperatures exceed about 65 °C.

    Abstract translation: 目前描述的技术涉及可食用脂肪酸酯组合物及其制备方法。 所描述的可食用脂肪酸酯组合物通过将脂肪酸或脂肪酸酯源与多羟基多元醇共混而制备,并在合适的条件下使组分反应以制备多羟基多元醇的酯或聚酯,其熔点为最终组成 大于约65℃。 所描述的可食用脂肪酸酯可以用于例如避免在食品中释放功能成分,直到温度超过约65℃。

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