Method for the Prevention and Treatment of Cachexia and Anorexia
a cachexia and anorexia technology, applied in the field of cachexia and anorexia prevention and treatment, can solve the problems of increased total glucose turnover rate, no consistent relationship between the development of cachexia and tumor size, disease stage, type or duration of the malignancy, etc., and achieve the effect of reducing the amount of tryptophan and reducing oxidative damag
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example i
[0058] The specific list of materials for manufacturing the nutritional cancer product of this Example I is presented in Table 7. Of course, various changes in specific ingredients and quantities may be made without departing from the scope of the invention.
TABLE 7LIST OF MATERIALSINGREDIENTAMOUNTWATER31,605.21kgGUM ARABIC437.84kgULTRATRACE / TRACE MINERAL PREMIX14.50kgZINC SULFATE2969.89gmFERROUS SULFATE2856.50gmMANGANESE SULFATE784.60gmCUPRIC SULFATE423.11gmSODIUM MOLYBDATE21.39gmCHROMIUM CHLORIDE20.80gmSODIUM SELENITE8.11gmCITRIC ACID894.94gmSUCROSE (Carrier)6520.67gmPOTASSIUM CITRATE50.00kgSODIUM CITRATE95.00kgPOTASSIUM IODIDE9.00gmPOTASSIUM CHLORIDE91.00kgCORN SYRUP SOLIDS5630.96kgMALTODEXTRIN1407.52kgMAGNESIUM PHOSPHATE DIBASIC131.00kgCALCIUM PHOSPHATE TRIBASIC47.50kg(PREFERABLY MICRONIZED)CALCIUM CARBONATE122.50kgSUGAR (SUCROSE)852.77kgFRUCTOOLIGOSACCHARIDE509.96kgMEDIUM CHAIN TRIGLYCERIDES172.69kg(FRACTIONATED COCONUT OIL)CANOLA OIL99.13kgSOY OIL58.63kg57% VITAMIN A PALMITAT...
example ii
[0085] The objective of this experiment was to evaluate the organoleptic characteristics of nutritional composition of the invention fortified by the addition of branched-chain amino acids incorporated at two different levels. To measure organoleptic properties, three taste standards, described in Table 9, were prepared to rank the bitter and sour intensity of the test compositions containing branched-chain amino acids.
TABLE 9TASTE INTENSITY SCALEBasicConcentration*RepresentativeStandardTasteIntensityby WeightProducts1Sour10.05% Citric AcidMilk Chocolate,Coffee2Bitter10.05% CaffeineWhole Peanuts3Bitter20.10% CaffeineMilk ChocolateBeer
*Aqueous solutions
[0086] Two test compositions (designated “high” and “low”) were prepared by adding selected branched-chain amino acids (“BCAA”) to the liquid nutritional composition of Example I. A control composition of Example I that did not contain the supplemental branched-chain amino acids was also evaluated for flavor characteristics. The spe...
example iii
[0088] The effect of nutritional intervention with ω-3 fatty acids, branched-chain amino acids and antioxidants in the nutritional compositions of the invention, on prevention and treatment of cachexia can be monitored by any of the methods known to one skilled in the art, including but not limited to measuring: (i) food intake, body weight and anthropometric measurements; (ii) serum levels of lipids, fatty acids, amino acids and antioxidants; (iii) levels of serologic markers where appropriate, e.g., carcinoembryonic (CEA) antigens, serotonin, C-reactive protein, TNF and IL-1; (iv) changes in the morphology of tumors using techniques such as computed tomographic (CT) scan, ultrasonography, magnetic resonance imaging (MRI) and position emission tomography (PET).
[0089] Patients with hepatocellular carcinoma showing symptoms of cachexia are provided with the nutritional product of the invention with small, frequent feedings after surgical resection if the liver tumor is localized and...
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