Nutritional composition for use in promoting gut and/or liver maturation and/or repair
A nutritional composition and composition technology, applied in the direction of food science, etc., can solve the problems of delayed gastric emptying, hindering the continuous delivery of enteral nutrition, accumulation of boluses, etc., and achieve a good stimulating effect
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Embodiment 1
[0200] We designed a crossover study in which each subject received all test meals. Subjects were randomly assigned to one of 10 possible random orders for the 5 test products. Each subject received 5 study products during 5 different visits separated by a washout period of at least 1 week and up to 4 weeks. Each follow-up visit lasts for two days (Day 1 (D1) and Day 0 (D0)):
[0201] Day 1: Intake of a standard meal
[0202] ·Day 0:
[0203] - Baseline plasma sample
[0204] - Study product intake
[0205] - plasma samples - breath samples
[0206] Subjects are healthy men aged 20 to 40 with a BMI of 19 to 24.9 kg m -2 , normal fasting blood sugar.
[0207] research description
[0208] The five study products contained the same amount of maltodextrin and whey protein, but differed in their fatty acid composition. All study products accounted for one-third of each subject's daily energy requirements, as measured by physical activity calculated from the Harris Bened...
Embodiment 2A
[0260] Table 8: Examples of lipid blends according to the invention
[0261]
[0262]
Embodiment 2B
[0264] Table 9: Examples of lipid blends according to the invention
[0265] Element Variant 2: Without Betapol-55 MCT oil - Palm Olein - creamy 15.00 Betapol-55 0.00 coconut oil 20.00 canola oil 22.87 sunflower oil 18.28 High Oleic Sunflower Oil 21.59 ARASCO / DHASCO1:1 1.00 ARASCO / DHASCO2:1 1.25 Palmitic acid (% of total fat) 7.80 Palmitic acid sn-2 (% of palmitic acid) 20.30 Palmitic acid sn-1,3 (% of palmitic acid) 79.70 Palmitic acid sn-2 (% of total fat) 1.60 Palmitic acid sn-1,3 (% of total fat) 6.20
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