EDIBLE COMPOSITION
Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. According to Node et al. (Cardiovascular diabetology, 8, 23 (2009)), repeated high post-prandial plasma glucose "spikes" are associated with an increased risk of deve...
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| creator | FOWLER, MARK IAN WANG, HUIJUN |
| description | Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. According to Node et al. (Cardiovascular diabetology, 8, 23 (2009)), repeated high post-prandial plasma glucose "spikes" are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or "blunting" of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition provided in the form of a single serving of one or more unit dosages comprising a combination of 2 to 200 mg of at least one homoisoflavonoid and 20 to 2000 mg of at least one flavonoid monoglucoside, and salts thereof. |
| format | Patent |
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(Cardiovascular diabetology, 8, 23 (2009)), repeated high post-prandial plasma glucose "spikes" are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or "blunting" of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition provided in the form of a single serving of one or more unit dosages comprising a combination of 2 to 200 mg of at least one homoisoflavonoid and 20 to 2000 mg of at least one flavonoid monoglucoside, and salts thereof.</description><language>eng ; pol</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200615&DB=EPODOC&CC=PL&NR=3344070T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200615&DB=EPODOC&CC=PL&NR=3344070T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FOWLER, MARK IAN</creatorcontrib><creatorcontrib>WANG, HUIJUN</creatorcontrib><title>EDIBLE COMPOSITION</title><description>Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. According to Node et al. (Cardiovascular diabetology, 8, 23 (2009)), repeated high post-prandial plasma glucose "spikes" are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or "blunting" of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition provided in the form of a single serving of one or more unit dosages comprising a combination of 2 to 200 mg of at least one homoisoflavonoid and 20 to 2000 mg of at least one flavonoid monoglucoside, and salts thereof.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBBydfF08nFVcPb3DfAP9gzx9PfjYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxAT7GxiYmBuYGISHGxsSoAQBJFB6G</recordid><startdate>20200615</startdate><enddate>20200615</enddate><creator>FOWLER, MARK IAN</creator><creator>WANG, HUIJUN</creator><scope>EVB</scope></search><sort><creationdate>20200615</creationdate><title>EDIBLE COMPOSITION</title><author>FOWLER, MARK IAN ; WANG, HUIJUN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PL3344070TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; pol</language><creationdate>2020</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>FOWLER, MARK IAN</creatorcontrib><creatorcontrib>WANG, HUIJUN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FOWLER, MARK IAN</au><au>WANG, HUIJUN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>EDIBLE COMPOSITION</title><date>2020-06-15</date><risdate>2020</risdate><abstract>Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. According to Node et al. (Cardiovascular diabetology, 8, 23 (2009)), repeated high post-prandial plasma glucose "spikes" are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or "blunting" of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition provided in the form of a single serving of one or more unit dosages comprising a combination of 2 to 200 mg of at least one homoisoflavonoid and 20 to 2000 mg of at least one flavonoid monoglucoside, and salts thereof.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; pol |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | EDIBLE COMPOSITION |
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