Compositions comprising aqueous plant extracts and / or essential oils and caffeine and their use for improving cognitive and emotional functions

Abstract

The present disclosure presents compositions and methods for improving a condition in a subject, including improving cognitive function and emotional effects. The composition comprises a first polyphenol and at least one essential oil, wherein the ratio of total polyphenol to total essential oil is from about 1: 10 to about 100: 1. The method comprises administering to a person in need of an improved condition an edible composition wherein the composition comprises: a first polyphenol and at least one essential oil wherein the ratio of total polyphenol to total essential oil is from about 1: 10 to about 100: 1.

Description

[0001] Cross - Reference to Related Applications

[0002] This application is being filed as a PCT international patent application and claims the benefit and priority of U.S. Provisional Patent Application Serial No. 63 / 379,565, filed on October 14, 2022, the subject matter of which is hereby incorporated by reference in its entirety.

[0003] Introduction

[0004] This disclosure generally relates to edible compositions, beverages, and methods for improving a human condition, function, or performance.

[0005] Cognitive function and mental energy are generally important for improving the performance of human activities. Consumption of caffeine or caffeinated beverages is generally effective as a short-term strategy for improving cognitive performance and mental energy. However, concerns have been raised about the potential drawbacks of excessive caffeine intake, and common side effects of high doses of caffeine in susceptible individuals include anxiety, cardiac symptoms, and insomnia. There is increasing interest in edible products containing beneficial ingredients other than caffeine, which are used alone or in combination with a small amount of caffeine typically consumed.

[0006] The psychological effects of polyphenols derived from plant extracts have been studied. Jackson et al. (Nutritional Neuroscience, 2021) reported that ingestion of coffee berry extract and / or apple extract can cause mood improvement and increased cerebral blood flow in healthy individuals. This positive effect is attributed to polyphenols from coffee berries (chlorogenic acid) and apples (flavanols). Polyphenols are known to have anti-inflammatory and antioxidant properties and cause positive mood changes.

[0007] Ward-Ritacco et al. (Journal of Cognitive Enhancement, 2021) reported that a moderate dose of caffeine in combination with polyphenols derived from apple extract is effective in improving cognitive outcomes, particularly serial sevens subtraction, and emotional responses to tasks, including alertness and mental and physical fatigue. However, Ward-Ritacco et al. found that very low doses of caffeine (10 to 20 mg) in combination with apple polyphenols were not always associated with improvements in cognitive, motivational, or emotional outcomes.

[0008] In contrast, a series of recent publications have cast doubt on the effectiveness of polyphenols. For example, Reed et al. (Journal of Cognitive Enhancement, 2019) reported a study on the effects of acute ingestion of polyphenol-rich, caffeine-free coffee berry extract on performance in a series of fatigue-cognitive tasks. Reed et al. concluded from the results that the coffee berry extract beverage had no effect on self-reported motivation to complete cognitive tasks or on working memory or sustained attention performance.

[0009] Recently, McGranahan et al. (Current Developments in Nutrition, 2021) reported that drinking a beverage with 100 mg or 300 mg of coffee berry extract one hour before a cognitive test or two hours before high-intensity exercise did not affect alertness, energy, and feelings of fatigue or cycling performance.

[0010] Despite the above disclosures, there is still a need for new compositions and beverages that further improve cognitive function, mental energy, and mood compared to conventional caffeinated or decaffeinated products. There is also a need for methods of improving cognitive function, mental energy, and mood in certain subject populations in need thereof using a composition or beverage. There is a further need for methods of improving cognitive function, mental energy, and mood using a composition or beverage having defined ingredients and their optimized amounts.

[0011] Methods and Compositions for Improving Cognitive and Mood Functions

[0012] The present disclosure provides compositions, beverages, and methods that meet the above needs.

[0013] In some aspects, the present disclosure relates to an edible composition. In one example, the edible composition comprises: a first polyphenol; and at least one essential oil, wherein the ratio of total polyphenol to total essential oil is from about 1:10 to about 100:1.

[0014] In some embodiments, the at least one essential oil is selected from terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides, and their derivatives and / or any combination.

[0015] In some embodiments, the first polyphenol and the at least one essential oil are derived from the same plant species, while in other embodiments, the first polyphenol and the at least one essential oil are derived from different plant species.

[0016] In further embodiments, the at least one essential oil comprises a first essential oil and a second essential oil. In this embodiment, the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0017] In some embodiments, at least one essential oil is derived from a plant selected from the group consisting of Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Matricaria, Anthemis, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valeriana, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Mentha spicata, Schinus, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus or any combination thereof.

[0018] In embodiments, the first polyphenol is derived from a plant selected from the group consisting of Camellia, Coffea, Ilex, Psychotria, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Delonix, Euterpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mangifera, Murraya, Olea, Passiflora, Prunus, Punica, Sambucus, Syzygium, Vaccinium, Vitis, Aronia, Angelica, Hibiscus, Matricaria, Anthemis, Jasminum, Lavandula, Melissa, Valeriana, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Foeniculum, Salvia, Mentha spicata, Schinus, Mentha, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, Mentha spicata or any combination thereof.

[0019] In some embodiments, the first polyphenol is selected from the group consisting of flavonoids, phenolic acids, curcuminoids, lignans, stilbenes, phenoterpenes, glycosides, glucuronides, ellagitannins or any combination thereof.

[0020] The flavonoids are selected from the group consisting of flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanins, gallates, glycosides, their polymers or any combination thereof.

[0021] The flavanols are selected from the group consisting of catechins, epicatechins, catechin gallate, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, epigallocatechin gallate, proanthocyanidins or any combination thereof.

[0022] The flavones are selected from the group consisting of luteolin, apigenin, nobiletin, chrysin or any combination thereof.

[0023] The flavanols are selected from the group consisting of quercetin, kaempferol, myricetin, rutin, and any combination thereof.

[0024] The flavanones are selected from the group consisting of eriodyctiol, hesperetin, naringenin, or any combination thereof.

[0025] The isoflavones are selected from the group consisting of genistein, daidzein, or any combination thereof.

[0026] The anthocyanins are selected from the group consisting of cyanidin, delphinidin, petunidin, pelargonidin, orangein, capensinidin, heliotropin, hirsutidin, peonidin, petunidin, pulchellidin, pinetidin, and any combination thereof.

[0027] The phenolic acids are selected from the group consisting of rosmarinic acid, vanillic acid, caffeic acid, gallic acid, protocatechuic acid, salicylic acid, ferulic acid, sinapic acid, chlorogenic acid, coumaric acid, or any combination thereof.

[0028] The curcumins are selected from the group consisting of bisdemethoxycurcumin, demethoxycurcumin, curcumin, or any combination thereof.

[0029] The lignans are selected from the group consisting of lariciresinol, pinoresinol, matairesinol, syringaresinol, sesamin, sesamol, and any combination thereof.

[0030] The stilbenes are selected from the group consisting of resveratrol, pterostilbene, and any combination thereof.

[0031] The phenoterpenes are selected from the group consisting of rosmarinic acid, rosmaridiphenol, salvigenol, or any combination thereof.

[0032] In some embodiments, the composition comprises sage (Salvia officinalis and / or Salvia lavandulifolia). In this embodiment, both the first polyphenol and at least one essential oil compound are derived from sage. In a further embodiment, the first polyphenol is derived from Salvia officinalis, and at least one essential oil is derived from Salvia lavandulifolia. In some embodiments, the sage is selected from sage extract, aqueous sage extract, sage concentrate, sage oil, or sage juice.

[0033] In some embodiments, the composition comprises grape seeds. In this embodiment, the first polyphenol is derived from grape seeds. In some embodiments, the grape seeds are selected from grape seed extract, aqueous grape seed extract, grape seed concentrate, grape seed oil, or grape seed juice.

[0034] Further embodiments additionally incorporate a second polyphenol. The second polyphenol is derived from a different plant genus or species than the first polyphenol. In some embodiments, the second polyphenol comprises flavonoids, phenolic acids, curcuminoids, lignans, stilbenes, phenoterpenes, glycosides, glucuronides, ellagitannins, or any combination thereof.

[0035] In some embodiments, the second polyphenol is not derived from sage or grape seeds. In some embodiments, the second polyphenol is derived from a natural resource, wherein the natural resource is a plant selected from the group consisting of: coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nut, berries, non-berry fruits, vegetables, condiments, beans, nuts, soybeans, or any combination thereof.

[0036] In some embodiments, the second polyphenol is derived from a plant genus selected from the following: Camellia, Coffea, Ilex, Psychotria, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Passiflora, Prunus, Punica, Sambucus, Syzygium, Vaccinium, Vitis, Aronia, Angelica, Hibiscus, Anthemis, Chamaemelum, Jasminum, Lavandula, Melissa, Valeriana, Chamomilla, Elettaria, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Foeniculum, Salvia, Mentha, Boswellia, Mentha, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, Mentha.

[0037] In some embodiments, the composition further comprises a sweetening agent. In some embodiments, the sweetening agent is selected from the group consisting of: stevia and steviol glycosides, monk fruit and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizin and its salts, miraculin, monellin, mabinlin, brazzein, helveticin J, phyllodulcin, phloridzin, trilobatin, leucocyanidin, polypodiodesin A, cardiospermoside A, cardiospermoside B, sapindoside B, pseudogentianoside I, glycyrrhizinic acid I, abrusoside A, and cyclocarya glycoside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclohexylsulfamate, cyclohexylamine sulfonic acid and its salts, neotame, advantame, glycosylated steviol glycosides (GSG), and combinations thereof.

[0038] In some embodiments, the composition further comprises at least one additive or functional ingredient or both.

[0039] In some embodiments, the composition comprises an essential oil, caffeine, a first polyphenol, and an optional second polyphenol. The first polyphenol and the second polyphenol may be selected from the group consisting of: Camellia, Coffea, Ilex, Psychotria, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Passiflora, Elaeis, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mangifera, Murraya, Olea, Passiflora, Prunus, Punica, Sambucus, Syzygium, Vaccinium, Vitis, Aronia, Angelica, Hibiscus, Anthemis, Chamaemelum, Jasminum, Lavandula, Melissa, Valeriana, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Foeniculum, Salvia, Mentha spicata, Schinus, Mentha, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Aloe, Bacopa, Daucus, Elaeis, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, Mentha spicata.

[0040] In an embodiment, the essential oil can be selected from the group consisting of: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Satureia, Schinus, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, or any combination thereof.

[0041] In an embodiment, the amount of the Camellia species can be from about 100 mg to about 4.0 g, from about 300 mg to about 2.0 g, from about 500 mg to about 1.0 g, or from about 700 mg to about 900 mg.

[0042] In an embodiment, the amount of the Salvia species can be from about 100 mg to about 500 mg, from about 50 mg to about 700 mg, from about 200 mg to about 300 mg, or from about 400 mg to about 500 mg.

[0043] In an embodiment, the amount of caffeine can be greater than zero but less than 10 mg, less than 20 mg, less than 30 mg, less than 40 mg, less than 50 mg, less than 60 mg, less than 75 mg, less than 100 mg, or less than 150 mg.

[0044] In some embodiments, the composition is in the form of a drinkable liquid, a concentrate, a dry form, or a semi-dry form. In some embodiments, the composition is chewing gum, a gel, a tablet, a capsule, granules, a cube, or a dry powder.

[0045] In some embodiments, the composition is a beverage selected from the group consisting of non-carbonated beverages, carbonated beverages, fruit juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy beverages, plant protein drinks, plant-based beverages, sports drinks, and energy drinks. In some embodiments, the composition has a Brix value of from about 1° to about 25°, or from about 5° to about 20°, or from about 7° to about 15°.

[0046] In some embodiments, the total polyphenol content of the composition is from about 0.002 wt% to about 2 wt%, or from about 0.05 wt% to about 1 wt%, or from about 0.1 wt% to about 0.5%.

[0047] In some embodiments, the total polyphenol dose of the composition is from 15 mg to about 300 mg, or from about 30 mg to about 200 mg, or from about 45 mg to about 150 mg per serving.

[0048] In some embodiments, the weight ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1, or from about 1:9 to about 90:1, or from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, or from about 1:4 to about 40:1, or from about 1:3 to about 30:1, or from about 1:2 to about 20:1.

[0049] In some embodiments, the weight ratio of total caffeine to the total plant extract composition is from about 1:300 to 1:1, or from about 1:275 to about 1:2, or from about 1:250 to about 1:3, or from about 1:225 to about 1:4, or from about 1:200 to about 1:5, or from about 1:200 to about 1:20, or from about 1:175 to about 1:6, or from about 1:150 to about 1:7, or from about 1:125 to about 1:8, or from about 1:100 to about 1:9, or from about 1:50 to about 1:10, or any range therebetween or thereabout.

[0050] In some embodiments, the ratio of at least one essential oil to at least one aqueous extract is from about 1:10 to about 1:800, from about 1:8 to about 1:600, from about 1:6 to about 1:400, from about 1:4 to about 1:200, or from about 1:2 to about 1:100, or from about 1:100 to about 1:800, or about 1:200 to about 1:800, or about 1:10 to about 1:4, or any range therebetween.

[0051] In some embodiments, the total essential oil of the composition is from about 0.001 wt% to about 1 wt%, or from about 0.05 wt% to about 1 wt%, or from about 0.1 wt% to about 0.5 wt%.

[0052] In some embodiments, the dose of at least one essential oil of the composition is from 3 mg to about 150 mg, or from about 10 mg to about 100 mg, or from about 25 mg to about 50 mg per serving.

[0053] In some embodiments, the first polyphenol and at least one essential oil are derived from sage extract, and the dose of the sage extract is from about 50 mg to about 1,000 mg, or from about 100 mg to about 800 mg, or from about 200 mg to about 600 mg per serving. More particularly, in these embodiments, the sage extract is the source of the first polyphenol and at least one essential oil in the composition and contains the first polyphenol and at least one essential oil in the composition.

[0054] In some embodiments, the first polyphenol is derived from sage, and the weight ratio of the first polyphenol derived from sage in the composition to the total essential oil is from about 2:1 to about 200:1. In some embodiments, the first polyphenol comprises at least one of the following: luteolin glycoside, luteolin glucuronide, and rosmarinic acid.

[0055] In some embodiments, the first polyphenol is derived from grape seed extract, and the dose of the grape seed extract in the composition is from about 50 mg to about 1,000 mg, or from about 100 mg to about 800 mg, or from about 200 mg to about 600 mg per serving. More particularly, in these embodiments, the grape seed extract is the source of the first polyphenol but also contains other compounds. In these embodiments, when the first polyphenol is derived from grape seeds, the weight ratio of the first polyphenol in the composition to the total essential oil is from about 2:1 to about 200:1. In some embodiments, the first polyphenol comprises at least one of the following: catechin and proanthocyanidin.

[0056] In other embodiments, a beverage is disclosed. The beverage comprises a first polyphenol and at least one essential oil, wherein the weight ratio of the total polyphenol to the total essential oil of the beverage is from about 1:10 to about 100:1. The first polyphenol in this embodiment is derived from sage. In some embodiments, the beverage further comprises a second polyphenol that is not derived from sage. In some embodiments, the second polyphenol is from a natural resource, wherein the natural resource is a plant selected from the group consisting of coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nut, berries, non-berry fruits, vegetables, condiments, beans, nuts, soybeans, or any combination thereof. In some embodiments, the product of sage is sage extract.

[0057] In yet another embodiment, a beverage is disclosed that comprises a first polyphenol and at least one essential oil, wherein the weight ratio of total polyphenols to total essential oils in the beverage is from about 1:1 to about 100:1. In this embodiment, the first polyphenol is derived from grape seeds.

[0058] In some embodiments, the beverage further comprises a second polyphenol from a product not derived from grape seeds. In some embodiments, the second polyphenol is from a natural resource, wherein the natural resource is a plant selected from the group consisting of: coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nut, berries, non-berry fruits, vegetables, condiments, beans, nuts, soybeans, or any combination thereof. In some embodiments, the product of grapes is grape seed extract.

[0059] In another aspect, the present disclosure provides a method for improving a human condition. The method involves administering an edible composition to a person in need of improving the condition. The composition comprises a first polyphenol and at least one essential oil, wherein the ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1.

[0060] In some embodiments, administering the composition to a person causes one or more effects in the person: improving cognitive function; improving mood; improving sleep function, improving alertness; improving satisfaction; improving calmness; improving sense of well-being; improving mental ability; improving memory accuracy; improving memory speed; improving sense of relaxation; improving / sustaining attention; improving attention accuracy; improving Stroop effect, improving attention speed; reducing stress; reducing tension; reducing mental fatigue; reducing anxiety; reducing lethargy; reducing headache; promoting maintenance of normal sleep, reducing sleep onset time, improving sleep quality, alleviating subjective feelings of jet lag, or any combination thereof.

[0061] In some embodiments, administering the composition to a person causes one or more effects related to improved mood, including improved well-being, improved friendliness, enhanced social ability, improved carefreeness, enhanced sense of relaxation, enhanced euphoria, and / or enhanced sense of joy.

[0062] In some embodiments, the composition takes effect after a certain period of time after administration, wherein the period of time is about 5 minutes, or about 15 minutes, or about 30 minutes, or about 60 minutes, or about 90 minutes, or about 120 minutes, or about 150 minutes, or about 200 minutes, or about 250 minutes, or about 300 minutes.

[0063] In some embodiments, the composition administered to a human comprises 15 mg, or at least 50 mg, or at least 75 mg, at least 100 mg, or at least 150 mg, or at least 200 mg, or at least 250 mg or at least 300 mg of total polyphenols. In some embodiments, the composition administered to a human comprises at least 3.0 mg, at least 50 mg, at least 100 mg or at least 150 mg of total essential oils.

[0064] Definitions and Explanations of Selected Terms

[0065] As used herein, "weight percent", "wt%", "percent by weight", "% by weight", and variations thereof refer to the concentration of a substance, which is the weight of the substance divided by the total weight of the composition and multiplied by 100. It should be understood that as used herein, "percentage", "%", etc. are intended to be synonymous with "weight percent", "wt%", etc.

[0066] As used herein, "g" represents grams; "L" represents liters; "mg" represents "milligrams (10 -3 grams)"; "mL" or "cc" represents milliliters (10 -3 liters). 1 "μL" is equal to 1 microliter (10 -6 liters). The units "g / 100g", "g / 100mL", or "g / L" are units of the concentration or content of a component in a composition. 1 "mg / L" is equal to 1 ppm (parts per million). "Da" refers to Dalton, which is a unit of molecular weight; 1 Da is equal to 1 g / mol. The unit of temperature used herein is degrees Celsius (°C).

[0067] The term "about" is used in conjunction with a numerical value to include normal variations in measurements as would be expected by a person skilled in the art, and should be understood to have the same meaning as "approximately" and to encompass typical error margins, such as ±15%, ±10%, ±5%, ±1%, ±0.5%, or even ±0.1% of the stated value. The term "about" also encompasses different amounts due to different equilibrium conditions of the composition resulting from a particular initial composition. Whether or not modified by the term "about", the claims include equivalent forms of the quantity.

[0068] It should be noted that, unless the context clearly dictates otherwise, as used in this specification and the appended claims, the singular forms "a / an" and "the" include plural referents. Thus, for example, a composition containing a "compound" includes compositions having two or more compounds that are the same as or different from one another. It should also be noted that, unless the context clearly dictates otherwise, the term "or" is generally used in its inclusive sense of "and / or". As used herein, "and / or" means and encompasses any and all possible combinations of one or more of the associated listed items, as well as the combinations that are lacking when interpreted in the alternative (i.e., "or").

[0069] For brevity and clarity, any range of values stated in this specification contemplates all values within that range and should be interpreted as supporting claims that recite any sub-range having the actual numerical endpoints of the specified range under discussion. By way of hypothetical illustrative examples, the disclosure of a range from 1 to 5 in this specification should be considered to support claims to any of the following ranges: 1 - 5; 1 - 4; 1 - 3; 1 - 2; 2 - 5; 2 - 4; 2 - 3; 3 - 5; 3 - 4; and 4 - 5.

[0070] The term "substantially" is used herein to denote the inherent uncertainty that may be attributed to any quantitative comparison, value, measurement, or other representation. The term "substantially" is also used herein to denote the degree to which a quantitative representation may vary from the reference without causing a change in the basic function of the subject matter under discussion.

[0071] The term "substantially free of" may refer to any component that is lacking or predominantly lacking in the compositions of the present disclosure. When referring to "substantially free of", it is intended that the component not be intentionally added to the compositions of the present disclosure. The use of the term "substantially free of" a component allows for trace amounts of that component to be present in the compositions of the present disclosure because they are present in another component. However, it should be recognized that when a composition is said to be "substantially free of" a component, only trace or minute amounts of that component will be permitted. Additionally, if a composition is said to be "substantially free of" a component, if that component is present in trace or minute amounts, it should be understood that it will not affect the effectiveness of the composition. It should be understood that if a component is not explicitly included herein or its possible inclusion is not stated herein, the compositions of the present disclosure may be substantially free of that component. Similarly, the explicit inclusion of a component allows for its explicit exclusion, thus allowing the composition to be substantially free of the explicitly stated component.

[0072] As used herein, the terms "comprise", "comprises" and "comprising" specify the presence of the stated feature, integer, step, operation, element and / or component, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and / or groups thereof.

[0073] As used herein, the transitional phrase "consisting essentially of" means that the scope of a claim is to be interpreted to cover the specified materials or steps recited in the claim and those materials or steps that do not materially affect the basic and novel characteristics of the claimed disclosure. Thus, the term "consisting essentially of" when used in the claims of this disclosure is not intended to be interpreted as equivalent to "comprising".

[0074] As used herein, the terms "increase", "increasing", "increased", "enhance", "enhanced", "enhancing" and "enhancement" (and their grammatical variations) describe an elevation of at least about 1%, 5%, 10%, 15%, 25%, 50%, 75%, 100%, 150%, 200%, 300%, 400%, 500% or higher as compared to a control.

[0075] As used herein, the terms "reduce", "reduced", "reducing", "reduction", "diminish" and "decrease" (and their grammatical variations) describe a decrease of at least about 1%, 5%, 10%, 15%, 20%, 25%, 35%, 50%, 75%, 80%, 85%, 90%, 95%, 97%, 98%, 99% or 100% as compared to a control, for example. In certain embodiments, the reduction may result in no or substantially no (i.e., a non-significant amount, e.g., less than about 10% or even 5% or even 1%) detectable activity or amount.

[0076] As used herein, the term "beverage" means any potable liquid or semi-liquid, including, for example, water, flavored water, soft drinks, fruit drinks, tea-based drinks, juice-based drinks, gel drinks, carbonated or non-carbonated drinks, and alcoholic or non-alcoholic drinks. In some embodiments, a beverage powder may first be mixed with any potable liquid or semi-liquid to obtain a beverage.

[0077] As used herein, the term "cognitive function" or "cognition" generally refers to aspects of an individual's psychosocial performance. Cognitive function involves multiple mental abilities, including learning, thinking, reasoning, memory, problem-solving, decision-making, concentration, focus, and attention.

[0078] As used herein, the term "attention" refers to the ability to direct and focus cognitive activities on a specific stimulus. It is the ability or power to concentrate the mind. Sustained attention refers to the state in which attention must be maintained over a period of time.

[0079] As used herein, the term "alertness" refers to the mental state of closely and continuously paying attention, being vigilant and quick, or quickly perceiving and / or acting. It is being alertly attentive, mentally responsive and perceptive, and quick.

[0080] As used herein, the term "mental fatigue" refers to the state of consciousness that describes a series of ailments associated with mental debility. This mental fatigue itself can manifest as somnolence (decreased wakefulness) or a general decrease in attention (not necessarily drowsiness). It can also be described as a reduced level of consciousness. Mental fatigue can be caused by sustained mental effort and attention to a particular task as well as high stress or emotional levels. Basically, any mental process that goes into overload can lead to mental fatigue.

[0081] As used herein, the term "mood" refers to the temporary mental state or feeling quality (emotional state) of an individual at a particular time. Moods differ from simple emotions in that moods are less specific, less intense, and less likely to be triggered by a particular stimulus or event. Moods generally have a positive or negative valence. Moods are internal, subjective states. Mood function or various measurable aspects of various mood-related parameters include well-being, friendliness, social ability, carefreeness, relaxation, calmness, euphoria, and / or feelings of joy.

[0082] As used herein, the term "relaxation" refers to the act of mental relaxation or the state of mental relaxation.

[0083] As used herein, the term "headache" refers to a persistent or enduring pain or discomfort in the head region.

[0084] As used herein, the term "athletic performance" refers to endurance sports, continuous high-intensity sports, or team sports, all of which require physical performance.

[0085] As used herein, "coffee berry" refers to the fruit of the coffee tree (Coffea species), in which the exocarp and exomesocarp (i.e., the pulp) surround the mesocarp (i.e., the mucilage) and endocarp (i.e., the husk), which in turn surrounds the seed (i.e., the bean). Thus, the term coffee berry specifically refers to the whole coffee berry, which may or may not include the stem of the berry.

[0086] As used herein, the term "juice product" refers to a beverage product made from fruit juice or a combination of fruit juice with water or other components, for the purpose of nutrition, health maintenance, health improvement, and / or entertainment of humans and / or animals. Particularly preferred juice products include those products consumed by humans. "Juice" means the liquid that exists in plant materials in nature, or a diluted form of such liquid. The juice used herein is not produced by dissolving plant materials. "Extract" is the material extracted or forced out from plant materials, including by means of heating, chemical, or high-pressure means. Although an extract may be in liquid form, it does not naturally exist in plants in liquid form, but is a combination of chemical components that do not naturally exist in the liquid of plants.

[0087] As used herein, the term "plant extractive / plant extract" refers to a substance made by extracting components from a matrix (e.g., raw materials of plants) using a solvent (e.g., ethanol, oil, or water).

[0088] As used herein, the term "aqueous extractive / aqueous extract" means an extract produced by using water or a mixture of water and a polar solvent that is completely soluble in water (e.g., an aqueous ethanol solution / a mixture of water and ethanol). The form of aqueous extractives / aqueous extracts can be solid or liquid, depending on the water content.

[0089] As used herein, the term "tea infusion" means a liquid tea beverage brewed with water. "Concentrated tea infusion" means concentrating the tea infusion by partially removing water. The concentrated tea infusion may contain from about 20% to about 70% of extract and from about 80% to about 30% of water. In some embodiments, the concentrated tea infusion may contain about 30% of extract and about 70% of water.

[0090] The term "epigallocatechin gallate" or "EGCG" as used herein encompasses the concentrated catechins used in Examples 2 and 3 and throughout this application. EGCG has strong antioxidant capabilities, as well as the potential to relieve stress and inflammation. EGCG is a polyphenol and is particularly found in species of the genus Camellia.

[0091] As used herein, the term "nutrient" refers to a compound or mixture of compounds that is ingested and provides a nutritional benefit to the person ingesting it. Thus, the term nutrient as used herein specifically includes compounds or mixtures of compounds that provide energy via metabolism of the compound or mixture of compounds (e.g., polysaccharides), interact with the nervous system and / or immune system to modulate and preferably stimulate the nervous system and / or immune system (e.g., caffeine), or provide a protective function (e.g., polyphenols as antioxidants).

[0092] As used herein, the term "polyphenols" refers to a diverse group of compounds produced by plants, wherein the compounds comprise a phenol ring to which at least one OH group, and more typically at least two OH groups, are covalently attached. Polyphenols as used herein encompass the following subclasses: flavonoids, phenolic acids, lignans, curcuminoids, phenolic terpenes, and stilbenes.

[0093] As used herein, "flavonoid" refers to a class of plant secondary metabolites, which have a general 15-carbon skeleton structure, which includes two phenyl rings and one heterocycle. "Flavonoid" covers flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanidins, or gallic acid esters thereof, or glycosides thereof, or oligomers / polymers thereof. Non-limiting examples of flavanols include catechins, epicatechin, gallocatechin, epigallocatechin, and gallic acid esters, theaflavins, theaflavins-3-gallates, theaflavins-3'-gallates, theaflavins-3,3'-gallates, thearubigins, proanthocyanidins, cinnamtanni, or gallic acid esters thereof. Non-limiting examples of flavonoids include apigenin, luteolin, golden chrysanthemum flavonoids, isobarbitalin, homoplanin, tangeretin, or glycosides thereof. The limiting examples of flavonols include quercetin, isorhamnetin, kaempferol, galangin, myricetin, or its glycosides. The limiting examples of flavanones include eriocitrin, eriocitol, hesperidin, hesperidin, naringenin, naringin, pinus, eriocitrin, poncitrin, sakura, or its glycosides. The limiting examples of isoflavones include genistein, malonyl genistein, daidzein, or its glycosides. The limiting examples of anthocyanidin include cyanidin, delphinidin, malvidin, pelargonidin, or its glycosides. The limiting examples of anthocyanidin or anthocyanidin include cyanidin, delphinidin, malvidin, pelargonidin, petunia pigment, peony cyanidin, and its glycosides. Within the context of the present disclosure, further examples of flavonoids include stilbenes, dihydroflavonols, anthocyanidins, tannins, flavones, flavan-3-ols, flavan-4-ols, flavan-3,4-diols, homoisoflavonoids, bioflavonoids, isoflavonoids, neoflavonoids, or derivatives thereof.

[0094] "Phenolic acids" as used herein encompasses hydroxybenzoic acids or hydroxycinnamic acids. Non-limiting examples of hydroxybenzoic acids include protocatechuic acid, gallic acid, vanillic acid, ellagic acid, salicylic acid, or any salt or derivative thereof. Non-limiting examples of hydroxycinnamic acids include caffeic acid, ferulic acid, sinapic acid, chlorogenic acid, p-coumaric acid, quinic acid, or any salt or derivative thereof.

[0095] "Lignans" as used herein encompasses sesamin, sesamol, sesamolin, sesaminol, secoisolariciresinol, pinoresinol, lariciresinol, or any derivative thereof.

[0096] "Curcuminoids" as used herein encompasses bisdemethoxycurcumin, demethoxycurcumin, curcumin, or any derivative thereof.

[0097] "Stilbenes" as used herein encompasses resveratrol and pterostilbene.

[0098] "Phenoterpenes" as used herein encompasses carnosic acid, rosmarinol, carnosol, or derivatives thereof.

[0099] "Polyphenols" according to the present disclosure can be derived from plant sources including but not limited to green tea, cocoa beans, cocoa, whole grains such as sorghum, black chokeberry, kidney beans, peppermint, oregano, tangelo, parsley, sage, celery seed, common vervain, soybeans, soy, capers, saffron, lovage, elderberry, pepper, black raspberry, blackcurrant, plum, bilberry, blueberry, chestnut, walnut, cranberry, clove, olive, rosemary, spearmint, common thyme, turmeric, black sesame, grape, grape seed, kale.

[0100] Non-limiting examples of one or more plant genus sources of polyphenols described in the context of the present disclosure are as follows:

[0101] Camellia, Coffea, Ilex, Ilex paraguariensis, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Parochetus, Elaeis, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mangifera, Murraya, Olea, Passiflora, Prunus, Punica, Sambucus, Syzygium, Vaccinium, Vitis, Aronia, Angelica, Hibiscus, Matricaria recutita, Anthemis, Jasminum, Lavandula, Melissa, Valeriana, Anthemis nobilis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Foeniculum, Salvia, Mentha spicata, Boswellia, Mentha, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Aloe, Bacopa, Daucus, Elaeis, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, Mentha spicata.

[0102] Non-limiting examples of the plant species sources of polyphenols in the context of this disclosure are as follows:

[0103] Wild tea tree (Camellia sinensis), Pu-erh tea (Camellia assamica), small-fruited coffee (Coffea arabica), medium-fruited coffee (Coffea canephora), Coffea eugenioides, Paraguay holly (Ilex paraguariensis), broad-leaved holly (Ilex latifolia), vomit holly (Ilex vomitoria), Guayusa holly (Ilex guayusa), kudingcha holly (Ilex kudingcha), guarana (Paullinia cupana), cocoa (Theobroma cacao), St. John's wort (Hypericum perforatum), beet (Beta vulgaris), soybean (Glycine max), ginkgo (Ginkgo biloba), German chamomile (Matricaria chamomilla), moringa (Moringa oleifera), magnolia (Magnolia officinalis), Indian winter cherry (Withania somnifera), Aspalathus linearis, acai (Euterpe oleracea), saffron (Crocus sativus), fleeceflower root (Polygonum multiflorum), giant knotweed (Polygonum cuspidatum), Ribes spp., Rosa spp., Chinese scholar tree (Sophora japonica), Citrus spp., Fragaria spp., Juglans spp., litchi (Litchi chinensis), Chinese wolfberry (Lycium barbarum), boxthorn (Lycium chinense), Malus spp., mango (Mangifera indica), Murraya spp., olive (Olea europaea), passionflower (Passiflora incarnata), Prunus spp., Punica spp., Sambucus spp., clove (Syzygium aromaticum), Vaccinium spp., Vitis spp., black chokeberry (Aroniamelanocarpa), Aronia arbutifolia, Aronia prunifolia, Angelica sinensis, Angelica acutiloba, Angelica archangelica, Hibiscus sabdariffa, Chamomilla recutita, Chamaemelum nobile, Jasminum sambac, Jasminum flexile, Jasminum mesnyi, Jasminum angustifolium, Lavandula spp., Melissa officinalis, Valeriana officinalis, Anthemis nobilis, Amomum subulatum, Cinnamomum burmanni, Cinnamomum cassia, Cinnamomum loureirin, Cinnamomum zeylanicum, Cinnamomum camphora, Coriandrum sativum, Coriandrum tordylium, Elettaria cardamomum, Eucalyptus globulus, Eucalyptus cneorifolia, Eucalyptus dives, Eucalyptus Dumosa, Eucalyptus goniocalyx, Eucalyptus horistes, Eucalyptus kochii, Eucalyptus leucoxylon, Eucalyptus largiflorens, Eucalyptus oleosa, Eucalyptus polybractea, Eucalyptus radiata, Eucalyptus rossii, Eucalyptus sideroxylon, Eucalyptussmithii), Eucalyptus staigeriana, Eucalyptus tereticornis, Eucalyptus viridis, Capsicum spp., Curcuma longa, Foeniculum vulgare, Salvia officinalis, Salvia lavandulifolia, Salvia rosmarinus (Rosemary), Salvia hispanica, Salvia columbariae, Salvia polystachya, Salvia bowleyana, Salvia cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia sonchifolia, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, Salvia divinorum, Satureia hortensis, Satureia montana, Schinus mole, Schinus terebinthifolia, Mentha piperita, Mentha spicata, Mentha citrate, Ocimum basilicum, Ocimum citriodorum, Ocimum kilimandscharicum, Ocimum Americanum, Ocimum gratissimum, Ocimum tenuiflorum, Petroselinum crispum, Petroselinum segetu, Pimpinella anisum, Piper nigrum, Thymus vulgaris, Thymuszygis), Thymus serpyllum, Thymus citriodorus, Thymus praecox, Thymus pseudolanuginosus, Zingiber officinale, Zingibermioga, Aloe vera, Bacopa monnieri, Daucus carota, acai berry, Humulus lupulus, Juniperus spp., Malpighia emarginata, Morus spp., Phyllanthus emblica, Rubus spp., Satureja montana.

[0104] Non-limiting examples of one or more plant genus sources of one or more essential oils described in the context of this disclosure are as follows:

[0105] Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Matricaria, Anthemis, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valeriana, Agave, Anthemis, Elettaria, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Satureja, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus.

[0106] Non-limiting examples of plant species sources of one or more essential oils described in the context of this disclosure are as follows:

[0107] Species of Rosa, Sophora japonica, species of Citrus, species of Fragaria, species of Juniperus, species of Murraya, species of Sambucus, Syringa, Angelica sinensis, Angelica acutiloba, Angelica glauca, Helichrysum arenarium, Helichrysum italicum, Hibiscus sabdariffa, Matricaria recutita, Anthemis nobilis, Cymbopogon citratus, species of Geranium, Matricaria chamomilla, Jasminum sambac, Jasminum flexile, Jasminum mesnyi, Jasminum lanceolarium, species of Lavandula, Mentha crispata, Valeriana officinalis, Agave arnica, Matricaria recutita, Amomum subulatum, Cinnamomum burmannii, Cinnamomum cassia, Cinnamomum vietnamense, Cinnamomum zeylanicum, Cinnamomum camphora, Coriandrum sativum, Coriandrum sativum var. turkestanicum, Elettaria cardamomum, Eucalyptus globulus, Eucalyptus urticata, Eucalyptus plenissima, Eucalyptus acmenoides, Eucalyptus costata, Eucalyptus globoidea, Eucalyptus botryoides, Eucalyptus radiata, Eucalyptus rossii, Eucalyptus sideroxylon, Eucalyptus smithii, Eucalyptus staigeriana, Eucalyptus tereticornis, Eucalyptus viridis, species of Capsicum, Curcuma longa, Euonymus phellomanus, Foeniculum vulgare, Litsea cubeba, Salvia officinalis, Salvia lavandulifolia, Salvia rosmarinus (Rosemary), Salvia hispanica, Salvia spinescens, Salvia multispicata, Salvia bowleyana, Salvia cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, Salvia mexicana, Calamintha nepeta, Clinopodium vulgare, Schinus molle, Schinus terebinthifolius, Mentha piperita, Mentha spicata, Mentha citrata, Ocimum basilicum, Ocimum × citriodorum, Ocimum kilimandscharicum, Ocimum americanum, Ocimum gratissimum, Ocimum sanctum, Origanum majorana, Origanum vulgare, Petroselinum crispum, Petroselinum hortense, Pimpinella anisum, Piper nigrum, Thymus vulgaris, Thymus zygis, Thymus pulegioides, Thymus × citriodorus, Thymus praecox, Thymus lanuginosus, Zingiber officinale, Zingiber mioga, Humulus lupulus.

[0108] Non-limiting examples of one or more plant genus sources of naturally occurring (non-added) caffeine described in the context of this disclosure are as follows:

[0109] Genus Camellia, Genus Coffea, Genus Theobroma, Genus Ilex, Genus Cola.

[0110] Non-limiting examples of plant species sources of naturally occurring (non-added) caffeine described in the context of this disclosure are as follows:

[0111] The Camellia species are selected from the varieties of Camellia sinensis, such as Camellia sinensis var. assamica and Camellia sinensis var. puerensis. The Coffea species are selected from the group including the following: Coffea arabica, Coffea canephora (especially Coffea canephora var. robusta), Coffea eugenioides and combinations thereof. The Theobroma species are selected from the group including the following: Theobroma cacao and combinations thereof. The Ilex species are selected from the group including the following: Ilex paraguariensis, Ilex latifolia, Ilex vomitoria, Ilex guyanensis, Ilex kudingcha and combinations thereof.

[0112] As used herein, "sage" refers to plants in the Lamiaceae / Labiatae family. According to this disclosure, "sage", "common sage", and "Sibelius sage" can be used interchangeably.

[0113] As used herein, an "extract" of a plant (e.g., sage extract) refers to a concentrate of physiologically active components extracted from the plant or its parts using a solvent. Examples of how to produce such a concentrate are given below: Mechanically harvest the leaves of the plant and dry them in a hot air dryer (continuous dryer; indirectly fired heating). Plant extracts can be produced or manufactured using a variety of solvents and techniques, including but not limited to ethanol, butane, methane, carbon dioxide, ice, water, steam. Any compound or ingredient according to this disclosure can be extracted from plants cultivated for the desired purity profile. Any compound or ingredient according to this disclosure can be purified using supercritical fluid ("SFC") extraction and similar techniques. In one example, the crystallization process involves placing the compound of interest in a liquid and then cooling or adding participants to the solution, which reduces the solubility of the compound of interest and causes it to form crystals. In this example, the crystals are then separated from the liquid by filtration or centrifugation.

[0114] As used herein, the term "derived from", e.g., "the first polyphenol is derived from sage", is used to mean that the component is obtained or extracted from a plant source. The term "derived from" can additionally mean that the component is obtained by synthetic means, e.g., from a synthetic version, analogue, or derivative of a naturally extracted component. For example, "essential oil derived from sage" can mean that the essential oil component is extracted from the sage plant, or that the essential oil is synthetically constituted and is a derivative or analogue of the essential oil derived from said plant. Additionally, within the scope of this application, when the term "derived from" is used, e.g., as "wherein the first polyphenol and one or more first essential oils are derived from a sage extract", it is intended to mean that the sage extract contains both components and is thus the source of both the polyphenol and one or more first essential oil components.

[0115] As used herein, the term "serving" encompasses "a serving", "portion", or "daily serving" and "dose", "administration", "administered dose", "administration unit". "Serving" has its typical meaning as used in the art, and / or represents the amount of a composition administered at a particular ingestion time, such as as a meal or before, during, and / or after a meal, before bedtime, etc. If the compositions of the present disclosure are powdered reconstitutable compositions, or in concentrated form, it is preferred to mix an amount of the powdered or concentrated composition with about 50 - 600 ml, 100 - 400 ml, preferably 100 - 300 ml, more preferably 150 - 250 ml, e.g., about 240 ml of a carrier such as water. If the composition is provided as a liquid ready-to-drink composition, a serving amount corresponds to the amounts and preferred amounts of the liquid and dry matter indicated above, e.g., about 120 ml to about 600 ml (about 4 oz to about 20 oz), or from about 180 ml to about 360 ml (about 6 oz to about 12 oz), or from about 240 ml to about 300 ml (about 8 oz to about 10 oz). The daily serving of the compositions of the present disclosure encompasses at least one serving per day. For example, the daily dosage can also be administered in two or more servings, or three or more servings. In such cases, it is preferred to adjust the amount of the serving accordingly. In addition, the amount of the composition that needs to be administered to achieve the beneficial effects according to the present disclosure can be adjusted according to the particular subject who desires to enjoy the beneficial effects described herein. For example, one serving of the composition can be consumed in the morning, and one serving of the composition can be consumed in the afternoon, evening, or before bedtime. One serving can be taken at breakfast, and one serving can be administered at dinner or after dinner, before bedtime. One serving of the compositions of the present disclosure can be part of or constitute the breakfast of a human subject. Similarly, based on the indications in the present disclosure, the preferred weight, weight percentage, or weight proportion of the dry matter of any component or ingredient of the composition can be determined based on the indication of the amount of the component or ingredient per serving amount and / or daily serving amount, and vice versa. BRIEF DESCRIPTION OF THE DRAWINGS

[0116] Figure 1 An example of the task assignment for evaluating the acute effects of the example beverages on cognitive function and alertness in healthy adults according to Example 1 is shown.

[0117] Figure 2A The comparison results of fatigue measured by the Profile of Mood States (POMS) of various example beverages in Study 1 according to Example 1 are shown.

[0118] Figure 2B The comparison results of tension measured by POMS of various example beverages in Study 1 according to Example 1 are shown.

[0119] Figure 2CShows the comparison results of the Bond-Lader calmness measurements of various example beverages of Study 1 according to Example 1.

[0120] Figure 2D Shows the comparison results of the Stroop reaction time measurements of various example beverages of Study 1 according to Example 1.

[0121] Figure 2E Shows the comparison results of the 2-back reaction time measurements of various example beverages of Study 1 according to Example 1.

[0122] Figure 3A Shows the fatigue comparison results of the Profile of Mood States (POMS) measurements of various example beverages of Study 2 according to Example 1.

[0123] Figure 3B Shows the comparison results of the Bond-Lader alertness measurements of various example beverages of Study 2 according to Example 1.

[0124] Figure 3C Shows the comparison results of the Bond-Lader content measurements of various example beverages of Study 2 according to Example 1.

[0125] Figure 3D Shows the comparison results of the 2-back reaction time measurements of various example beverages of Study 2 according to Example 1.

[0126] Figure 4A Shows the comparison results of the working memory accuracy measurements of various example beverages of Study 3 according to Example 1.

[0127] Figure 4B Shows the comparison results of the 2-back reaction time measurements of various example beverages of Study 3 according to Example 1.

[0128] Figure 4C Shows the comparison results of the Stroop reaction time measurements of various example beverages of Study 3 according to Example 1. Detailed Description

[0129] Compositions and Ingredients

[0130] In one aspect, the present disclosure relates to an edible composition comprising: a first polyphenol; and at least one essential oil, wherein the ratio of total polyphenol to total essential oil is from about 1:10 to about 100:1. In some embodiments, the polyphenol and the at least one essential oil are derived from natural resources such as fruits or vegetables. In some embodiments, the compositions of the present invention are free or substantially free of caffeine.

[0131] This disclosure is at least partially based on the unexpected finding that administration of an edible composition or beverage having polyphenols and at least one essential oil (wherein the weight ratio of polyphenols to the at least one essential oil is from about 1:10 to 100:1) effectively improves one or more of the following conditions or functions: improving cognitive function; reducing mental fatigue, improving alertness, reducing stress, improving sense of tranquility, improving alertness, improving mental ability, improving memory ability, improving memory accuracy, improving mood, improving sense of relaxation, reducing headache, improving / sustaining attention, improving motor performance, improving sleep function, promoting maintenance of normal sleep, reducing sleep onset time, improving sleep quality, alleviating subjective feelings of jet lag.

[0132] Results from randomized, double-blind, placebo-controlled, balanced crossover trial studies (see Example 1) indicate that, in various cognitive / alertness tests of healthy humans, the compositions of the present invention are significantly superior to the control beverage.

[0133] Polyphenols and one or more essential oils

[0134] In some embodiments, the compositions of the present invention comprise polyphenols or functional analogs, derivatives, metabolites, or variants thereof; and at least one essential oil or functional analogs, derivatives, metabolites, or variants thereof. Although it is generally known that consumption of caffeine has positive health effects on humans, such as improving performance, reducing fatigue, and reducing irritation, excessive consumption of caffeine may cause caffeine intoxication (caffeinism). It has been determined for the first time in this disclosure that, in the absence of caffeine or with a significantly reduced caffeine dose, a combination of balanced doses of polyphenols and at least one essential oil has a synergistic effect in improving positive health benefits related to cognitive function and / or alertness and / or mood.

[0135] In some embodiments, the polyphenols of this disclosure comprise flavonoids, phenolic acids, curcuminoids, lignans, stilbenes, phenoterpenes, glycosides, glucuronides, ellagitannins, or any combination thereof.

[0136] In some embodiments, flavonoids include flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanins, gallates, glycosides, their polymers, or any combination thereof. Flavanols include catechin, epicatechin, catechin gallate, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, epigallocatechin gallate, proanthocyanidins, or any combination thereof. Flavones include luteolin, apigenin, nobiletin, chrysin, or any combination thereof. Flavonols include quercetin, kaempferol, myricetin, rutin, and any combination thereof. Flavanones include eriodictyol, hesperetin, naringenin, or any combination thereof. Isoflavones include genistein, daidzein, or any combination thereof. Anthocyanins include delphinidin, cyanidin, petunidin, peonidin, malvidin, carbenoxolone, helianthin, primuline, pelargonidin, petunidin, plumbagin, pinostrobin, and combinations thereof.

[0137] In some embodiments, the flavanol includes catechin, and the amount of the catechin can be about 25 mg to about 1000 mg, about 50 mg to about 500 mg, about 100 mg to about 250 mg, about 150 mg to about 700 mg, about 200 mg to about 800 mg, and about 250 mg to about 900 mg. In some embodiments, phenolic acids include rosmarinic acid, vanillic acid, caffeic acid, gallic acid, protocatechuic acid, salicylic acid, ferulic acid, sinapic acid, chlorogenic acid, coumaric acid, or any combination thereof. In certain embodiments, chlorogenic acid is present in an amount between about 20 mg and about 200 mg, or any range therebetween, or less than about 20 mg, or greater than about 200 mg.

[0138] In some embodiments, curcuminoids include bisdemethoxycurcumin, demethoxycurcumin, curcumin, or any combination thereof.

[0139] In other embodiments, lignans include lariciresinol, pinoresinol, matairesinol, syringaresinol, sesamin, sesamol, and any combination thereof.

[0140] In other embodiments, stilbenes are selected from the group consisting of resveratrol, pterostilbene, and any combination thereof.

[0141] In some embodiments, terpenes are selected from the group consisting of carnosic acid, rosmaridiphenol, carnosol, or any combination thereof.

[0142] In some embodiments, the weight ratio of total polyphenols to total essential oils in the compositions of the present invention is from about 1:10 to about 100:1, or from about 1:9 to about 90:1, or from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, or from about 1:4 to about 40:1, or from about 1:3 to about 30:1, or from about 1:2 to about 20:1.

[0143] In some embodiments, the weight ratio of total polyphenols to total essential oils is at most about 100:1, or about at most about 90:1, or at most about 80:1, or at most about 70:1, or at most about 60:1, or at most about 50:1, or at most about 40:1, or at most about 30:1, or at most about 20:1, or at most 10:1.

[0144] In some embodiments, the total essential oil content of the compositions of the present invention is from about 0.001 wt% to about 1 wt%, or from about 0.0005 wt% to about 0.9 wt%, or from about 0.001 wt% to about 0.8 wt%, or from about 0.005 wt% to about 0.7 wt%, or from about 0.01 wt% to about 0.6 wt%, or from about 0.05 wt% to about 0.5 wt%, or from about 0.05 wt% to about 0.25 wt%, or from about 0.05 wt% to about 0.1 wt%. In some embodiments, the total content of at least one essential oil in the compositions of the present invention is at least about 0.001 wt%, at least about 0.002 wt%, at least about 0.003 wt%, at least about 0.004 wt%, at least about 0.005 wt%, at least about 0.006 wt%, at least about 0.007 wt%, at least about 0.008 wt%, at least about 0.009 wt%, at least about 0.01 wt%, at least about 0.02 wt%, at least about 0.03 wt%, at least about 0.04 wt%, at least about 0.05 wt%, at least about 0.06 wt%, at least about 0.07 wt%, at least about 0.08 wt%, at least about 0.09 wt%, at least about 0.1 wt%, at least about 0.2 wt%, at least about 0.3 wt%, at least about 0.4 wt%, at least about 0.5 wt%, at least about 0.6 wt%, at least about 0.7 wt%, at least about 0.8 wt%, at least about 0.9 wt%, or at least about 1 wt%. In some embodiments, the total essential oil content of the compositions of the present invention is at most about 1 wt%, at most about 0.5 wt%, at most about 0.1 wt%, at most about 0.05 wt%, at most about 0.01 wt%, at most about 0.005 wt%, at most about 0.001 wt%.

[0145] In some embodiments, the dose of at least one essential oil in the compositions of the present invention is from about 3 mg to about 150 mg, or 10 mg to about 140 mg, or from about 50 mg to about 130 mg, from about 60 mg to about 120 mg, from about 70 mg to about 110 mg, from about 80 mg to about 100 mg, from about 85 mg to about 95 mg or any value therebetween. In some embodiments, the dose of at least one essential oil in the compositions of the present invention is at least about 3 mg, at least about 4 mg, at least about 5 mg, at least about 6 mg, at least about 7 mg, at least about 8 mg, at least about 9 mg, at least about 10 mg, at least about 20 mg, at least about 30 mg, at least about 40 mg, at least about 50 mg, at least about 60 mg, at least about 70 mg, at least about 80 mg, at least about 90 mg, at least about 100 mg, at least about 110 mg, at least about 120 mg, at least about 130 mg, at least about 140 mg or at least about 150 mg. In some embodiments, the dose of at least one essential oil in the compositions of the present invention is at most about 150 mg, at most about 100 mg, at most about 50 mg, at most about 40 mg, at most about 30 mg, at most about 20 mg, at most about 10 mg, at most about 9 mg, at most about 8 mg, at most about 7 mg, at most about 6 mg, at most about 5 mg, at most about 4 mg, at most about 3 mg.

[0146] In some embodiments, at least one essential oil is selected from terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols and oxides, and their derivatives and / or any combination.

[0147] In some embodiments, the first polyphenol and at least one essential oil are derived from the same plant species, while in other embodiments, the first polyphenol and at least one essential oil are derived from different plant species.

[0148] In further embodiments, at least one essential oil comprises a first essential oil and a second essential oil. In this embodiment, the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0149] In non-limiting embodiments, at least one essential oil is derived from plants from the following plant genera: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Matricaria, Anthemis, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valeriana, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Mentha spicata, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus.

[0150] In a non-limiting embodiment, at least one essential oil is derived from plants of the following plant species: Rosa species, Sophora japonica, Citrus species, Fragaria species, Juniperus species, Murraya paniculata, Sambucus species, Syzygium aromaticum, Angelica sinensis, Angelica acutiloba, Imperatoria ostruthium, Helichrysum arenarium, Helichrysum italicum, Hibiscus sabdariffa, Matricaria chamomilla, Anthemis nobilis, Cymbopogon citratus, Geranium species, Chamomilla recutita, Jasminum officinale, Jasminum fluminense, Jasminum mesnyi, Jasminum lanceolarium, Lavandula species, Mentha crispata, Valeriana officinalis, Agave americana, Matricaria chamomilla, Amomum subulatum, Cinnamomum burmannii, Cinnamomum cassia, Cinnamomum verum, Cinnamomum zeylanicum, Cinnamomum camphora, Coriandrum sativum, Coriandrum sativum var. turcicum, Elettaria cardamomum, Eucalyptus globulus, Eucalyptus urticata, Eucalyptus plenissima, Eucalyptus alba, Eucalyptus costata, Eucalyptus borealis, Eucalyptus kochii, Eucalyptus delegatensis, Eucalyptus viminalis, Eucalyptus bicolor, Eucalyptus odorata, Eucalyptus polybractea, Eucalyptus radiata, Eucalyptus rossii, Eucalyptus sideroxylon, Eucalyptus smithii, Eucalyptus staigeriana, Eucalyptus tereticornis, Eucalyptus viridis, Capsicum species, Curcuma longa, Euonymus phellomanus, Foeniculum vulgare, Litsea cubeba, Salvia officinalis, Salvia lavandulifolia, Salvia rosmarinus, Salvia hispanica, Salvia spinescens, Salvia multispicata, Salvia bowleyana, Salvia cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, Salvia leucantha, Salvia mexicana, Calamintha nepeta, Clinopodium vulgare, Schinus molle, Schinus terebinthifolius, Mentha piperita, Mentha spicata, Mentha citrata, Ocimum basilicum, Ocimum basilicum var. citriodorum, Ocimum kilimandscharicum, Ocimum americanum, Ocimum gratissimum, Ocimum sanctum, Origanum majorana, Origanum vulgare, Petroselinum crispum, Petroselinum sativum, Pimpinella anisum, Piper nigrum, Thymus vulgaris, Thymus zygis, Thymus pulegioides, Thymus citriodorus, Thymus praecox, Thymus lanuginosus, Zingiber officinale, Zingiber mioga, Humulus lupulus.

[0151] In some embodiments, the total polyphenol content of the compositions of the present invention is from about 0.002 wt% to about 2 wt%, or from about 0.005 wt% to about 1.5 wt%, or from about 0.01 wt% to about 1 wt%, or from about 0.05 wt% to about 0.5 wt%, or from about 0.1 wt% to about 0.2 wt%. In some embodiments, the total polyphenol content of the compositions of the present invention is at least about 0.002 wt%, at least about 0.005 wt%, at least about 0.01 wt%, at least about 0.02 wt%, at least about 0.03 wt%, at least about 0.04 wt%, at least about 0.05 wt%, at least about 0.06 wt%, at least about 0.07 wt%, at least about 0.08 wt%, at least about 0.09 wt%, at least about 0.1 wt%, at least about 0.2 wt%, at least about 0.3 wt%, at least about 0.4 wt%, at least about 0.5 wt%, at least about 0.6 wt%, at least about 0.7 wt%, at least about 0.8 wt%, at least about 0.9 wt%, at least about 1 wt%, at least about 1.1 wt%, at least about 1.2 wt%, at least about 1.3 wt%, at least about 1.4 wt%, at least about 1.5 wt%, at least about 1.6 wt%, at least about 1.7 wt%, at least about 1.8 wt%, at least about 1.9 wt%, at least about 2 wt%. In some embodiments, the total polyphenol content of the compositions of the present invention is at most about 2 wt%, at most about 1.5 wt%, at most about 1 wt%, at most about 0.5 wt%, at most about 0.1 wt%, at most about 0.05 wt%, at most about 0.01 wt%, at most about 0.005 wt%, at most about 0.002 wt%.

[0152] In some embodiments, the polyphenol dosage of the composition of the present invention for one serving is from about 15 mg to about 300 mg, or from about 20 mg to about 250 mg, or from about 30 mg to about 200 mg, from about 40 mg to about 150 mg, from about 50 mg to about 100 mg, or from about 60 mg to about 80 mg. In some embodiments, the polyphenol dosage of the composition of the present invention for one serving is at least about 15 mg, at least about 25 mg, at least about 30 mg, at least about 40 mg, at least about 50 mg, at least about 60 mg, at least about 70 mg, at least about 80 mg, at least about 90 mg, at least about 100 mg, at least about 120 mg, at least about 140 mg, at least about 160 mg, at least about 180 mg, at least about 200 mg, at least about 220 mg, at least about 240 mg, at least about 260 mg, at least about 280 mg or at least about 300 mg. In some embodiments, the polyphenol dosage of the composition of the present invention for one serving is at most about 300 mg, at most about 250 mg, at most about 200 mg, at most about 150 mg, at most about 100 mg, at most about 80 mg, at most about 60 mg, at most about, or at most 30 mg, or at most about 15 mg.

[0153] The polyphenols can be derived from a single plant source or multiple plant sources. In some embodiments, the composition of the present invention includes a first polyphenol derived from a first plant. In some embodiments, the composition of the present invention further includes a second polyphenol derived from a second plant, wherein the second plant is different from the first plant. The chemical properties of the second polyphenol can be the same as or different from those of the first polyphenol.

[0154] In some embodiments, the composition of the present invention contains a first polyphenol, a second polyphenol and at least one essential oil. The first polyphenol and the second polyphenol can be derived from the same or different plant species.

[0155] In a non-limiting embodiment, the first polyphenol or the second polyphenol may be derived from plants of the following plant genera: Camellia, Coffea, Ilex, Pavetta, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Passiflora, Euterpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mangifera, Murraya, Olea, Passiflora, Prunus, Punica, Sambucus, Syzygium, Vaccinium, Vitis, Aronia, Angelica, Hibiscus, Anthemis, Chamaemelum, Jasminum, Lavandula, Melissa, Valeriana, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Foeniculum, Salvia, Mentha spicata, Schinus, Mentha, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, Mentha spicata.

[0156] In a further non-limiting embodiment, the first polyphenol or the second polyphenol may be derived from plants of the following plant species: Camellia sinensis var. assamica, Camellia sinensis var. assamica (Mast.) Kitamura, Coffea arabica L., Coffea canephora Pierre ex A. Froehner, Coffea eugenioides S. Moore, Ilex paraguariensis St.-Hil., Ilex latifolia Thunb., Ilex vomitoria Aiton, Ammopiptanthus mongolicus (Maxim.) Cheng f., Ilex kudingcha C. J. Tsai, Paullinia cupana Kunth, Theobroma cacao L., Hypericum perforatum L., Beta vulgaris L., Glycine max (L.) Merr., Ginkgo biloba L., Matricaria recutita L., Moringa oleifera Lam., Magnolia officinalis Rehder & E. H. Wilson, Withania somnifera (L.) Dunal, Gypsophila linearis C. A. Mey., Euterpe oleracea Mart., Crocus sativus L., Fallopia multiflora (Thunb.) Haraldson, Reynoutria japonica Houtt., Ribes species, Rosa species, Sophora japonica L., Citrus species, Fragaria species, Juglans species, Litchi chinensis Sonn., Lycium barbarum L., Lycium chinense Mill., Malus species, Mangifera indica L., Murraya paniculata (L.) Jack., Olea europaea L., Passiflora edulis Sims, Prunus species, Punica species, Sambucus species, Syringa species, Vaccinium species, Vitis species, Aronia melanocarpa (Michx.) Elliott, Aronia arbutifolia (L.) Ell., Aronia prunifolia (Marsh.) Rehder, Angelica sinensis (Oliv.) Diels, Angelica acutiloba (Sieb. & Zucc.) Kitag., Angelica dahurica (Fisch. ex Hoffm.) Benth. & Hook. f. ex Franch. & Sav., Hibiscus sabdariffa L., Anthemis nobilis L., Chamaemelum nobile (L.) All., Jasminum sambac (L.) Aiton, Jasminum flexile Rehder, Jasminum mesnyi Hance, Jasminum lanceolarium Roxb., Lavandula species, Mentha crispata Schrad. ex Willd., Valeriana officinalis L., Anthemis nobilis L., Amomum subulatum Roxb., Cinnamomum burmannii (Nees) Blume, Cinnamomum cassia Presl, Cinnamomum verum J. Presl, Cinnamomum camphora (L.) J. Presl, Coriandrum sativum L., Coriandrum sativum L. var. microcarpum (DC.) Thell., Elettaria cardamomum Maton, Eucalyptus globulus Labill., Eucalyptus urticata F. Muell., Eucalyptus plenissima F. Muell., Eucalyptus alba Reinw. ex Blume, Eucalyptus costata Sieber ex DC., Eucalyptus behriana F. Muell., Eucalyptus coccifera Hook.f., Eucalyptus delegatensis R.T. Baker, Eucalyptus erythrocorys F. Muell., Eucalyptus globulus Labill., Eucalyptus gunnii Hook.f., Eucalyptus leucoxylon F. Muell., Eucalyptus radiata Sieber ex DC., Eucalyptus rossii S.T. Blake, Eucalyptus sideroxylon A.Cunn. ex Woolls, Eucalyptus smithii R.T. Baker, Eucalyptus steedmanii Maiden, Eucalyptus tereticornis Sm., Eucalyptus viridis DC., Capsicum species, Curcuma longa L., Foeniculum vulgare Mill., Salvia officinalis L., Salvia lavandulifolia Vahl., Salvia rosmarinus (Spieth) Claro, Salvia hispanica L., Salvia viridis L., Salvia multispicata Wall. ex Benth., Salvia bowleyana Dunn, Salvia cavaleriei H. Lév., Salvia flava Forrest ex Diels, Salvia prionitis Hance, Salvia yunnanensis C. H. Wright, Salvia miltiorrhiza Bunge, Salvia multicaulis Vahl, Salvia mexicana L., Calamintha nepeta (L.) Savi, Clinopodium nepeta (L.) Kuntze, Schinus molle L., Schinus terebinthifolius Raddi, Mentha piperita L., Mentha spicata L., Mentha citrata Ehrh., Ocimum basilicum L., Ocimum × citriodorum Vis., Ocimum kilimandscharicum Guerke, Ocimum americanum L., Ocimum gratissimum L., Ocimum sanctum L., Petroselinum crispum (Mill.) Fuss, Petroselinum crispum (Mill.) Nyman ex A.W. Hill, Pimpinella anisum L., Piper nigrum L., Thymus vulgaris L., Thymus zygis Loefl. ex Schreb., Thymus pulegioides L., Thymus citriodorus Pers., Thymus praecox Opiz, Thymus lanuginosus Willd., Zingiber officinale Roscoe, Zingiber mioga (Thunb.) Rosc., Aloe vera (L.) Burm.f., Bacopa monnieri (L.) Wettst., Daucus carota L., Euterpe oleracea Mart., Humulus lupulus L., Juniperus species, Malpighia emarginata DC., Morus species, Phyllanthus emblica L., Rubus species, Clinopodium nepeta (L.) Kuntze.

[0157] In some embodiments, the weight ratio of the total polyphenols to the total essential oils in the composition of the present invention is from about 1:10 to about 100:1, or from about 1:9 to about 90:1, or from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, or from about 1:4 to about 40:1, or from about 1:3 to about 30:1, or from about 1:2 to about 20:1.

[0158] In some embodiments, the weight ratio of the sum of the first polyphenol and the second polyphenol to the total essential oil is at most about 100:1, or about at most about 90:1, or at most about 80:1, or at most about 70:1, or at most about 60:1, or at most about 50:1, or at most about 40:1, or at most about 30:1, or at most about 20:1, or at most 10:1.

[0159] In some embodiments, the weight ratio of the first polyphenol to the second polyphenol in the composition of the present invention is from about 50:1 to about 1:50, from about 25:1 to about 1:25, from about 10:1 to about 1:10, from about 5:1 to about 1:5, from about 4:1 to about 1:4, from about 3:1 to about 1:3, from about 2:1 to about 1:2, or about 1:1.

[0160] Additional / functional ingredients

[0161] The oral composition of the present invention may contain additional typical beverage ingredients, such as at least one sweetening agent and / or at least one functional ingredient and / or at least one additive.

[0162] Sweetening agent

[0163] The composition of the present invention may optionally contain a sweetening agent. The sweetening agent may be an artificial or synthetic sweetening agent, a natural sweetening agent, a natural high-potency sweetening agent. As used herein, the phrase "natural high-potency sweetening agent" (NHPS) refers to any sweetening agent that occurs naturally in nature and has a sweetness potency greater than sucrose, fructose, or glucose and has a lower calorie content in terms of characteristics. The natural high-potency sweetening agent may be provided as a pure compound or alternatively as part of an extract. As used herein, the phrase "synthetic sweetening agent" refers to any composition that does not occur naturally in nature and characteristically has a sweetness potency greater than sucrose, fructose, or glucose and has a low calorie content.

[0164] Non-limiting examples of NHPS include stevia and steviol glycosides, such as rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviolmonoside, steviolbioside, phyllodulcin, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Z1, rebaudioside Z2, rebaudioside IX, enzymatically glycosylated steviol glycosides, and combinations thereof. Examples of high-purity steviol glycosides and methods for their manufacture are provided in U.S. Patent Application No. 2021 / 0107933, which is hereby incorporated in its entirety.

[0165] In certain embodiments, the steviol glycoside blend comprises at least about 5% by weight of steviol glycosides, such as at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, or at least about 97% of steviol glycosides. In an exemplary embodiment, the steviol glycoside blend comprises at least about 50% by weight of steviol glycosides, such as from about 50% to about 90%, from about 50% to about 80%, from about 50% to about 70%, from about 50% to about 60%, from about 60% to about 90%, from about 60% to about 80%, from about 60% to about 70%, from about 70% to about 90%, from about 70% to about 80%, and from about 80% to about 90% of steviol glycosides.

[0166] Another exemplary NHPS is Siraitia grosvenorii and related mogroside compounds, such as mogroside I, mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside IIA, mogroside IIB, mogroside IIE, 7-oxomogroside IIE, mogroside III, mogroside IIIE, 11-oxomogroside IIIE, 11-deoxymogroside III, mogroside IV, mogroside IVA, 11-oxomogroside IV, 11-oxomogroside IVA, mogroside V, isomogroside V, 11-deoxymogroside V, 7-oxomogroside V, 11-oxomogroside V, isomogroside V, mogroside VI, mogrol, 11-oxomogrol, semenoside I, isomers of semenoside I (e.g., those disclosed in U.S. Patent Application No. 20170119032; this patent application is incorporated herein by reference in its entirety), (3β,9β,10α,11α,24R)-3-[(4-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-25-hydroxy-9-methyl-19-norlanosta-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranoside); (3β,9β,10α,11α,24R)-[(2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanosta-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranoside); and (3β,9β,10α,11α,24R)-[(2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanosta-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranoside).

[0167] In certain embodiments, the mogroside blend comprises at least about 5% mogroside by weight, such as at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95% or at least about 97% mogroside.

[0168] Other exemplary NHPS include monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocarya paliurus glycoside I.

[0169] In one embodiment, the sweetener is a carbohydrate sweetener. Suitable carbohydrate sweeteners include, but are not limited to, the group consisting of sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octulose, fucose, rhamnose, arabinose, trehalose, sialic sugar, and combinations thereof.

[0170] In certain embodiments, the compositions of the invention are free or substantially free of carbohydrate sweeteners.

[0171] Other suitable sweeteners include gymnemic acid, monatin and its salts (monatin SS, RR, RS, SR), curculin, mogrosides, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside, and cyclocarya paliurus glycoside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclohexylsulfamate, cyclohexylamine sulfonic acid and its salts, neotame, advantame, glycosylated steviol glycosides (GSG), and combinations thereof.

[0172] In one embodiment, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from sucrose, fructose, glucose, high fructose corn / starch syrup, beet sugar, cane sugar, and combinations thereof.

[0173] In certain embodiments, the compositions of the present invention are free or substantially free of caloric sweeteners.

[0174] In another embodiment, the sweetener is a rare sugar selected from psicose, gulose, trehalulose, sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof.

[0175] The amount of sweetener in the compositions of the present invention depends on the characteristics of the sweetener and the desired level of sweetness. In a preferred embodiment, the sweetener is present in a sweetening amount (i.e., a concentration at which sweetness can be detected).

[0176] As will be understood by those skilled in the art, high-intensity sweeteners are more potent and thus require lower concentrations to achieve a specific sucrose equivalent (SE). The sweetness of non-sucrose sweeteners can be measured relative to a sucrose reference by determining the sucrose equivalent (SE) of the non-sucrose sweetener. Typically, a panel of taste experts is trained to detect the sweetness of a reference sucrose solution containing between 1% and 15% sucrose (w / v). Other non-sucrose sweeteners are then tasted at a series of dilutions to determine the concentration of the non-sucrose sweetener that is as sweet as a given percentage of the sucrose reference. For example, if a 1% solution of a non-sucrose sweetener is as sweet as a 10% sucrose solution, the sweetener is said to be 10 times as potent as sucrose and to have a sucrose equivalent of 10%.

[0177] In one embodiment, one or more sweeteners provide a sucrose equivalent of about 1 wt% to the compositions of the present invention, such as about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, or any range between these values of sucrose equivalent.

[0178] In another embodiment, the compositions of the present invention have an SE from about 2% to about 14%, such as an SE from about 2% to about 10%, from about 2% to about 5%, from about 5% to about 15%, from about 5% to about 10%, or from about 10% to about 15%.

[0179] The amount of sucrose in a reference solution can be described by degrees Brix (°Bx) and thus represents another measure of sweetness. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as a weight percentage (% w / w) (strictly speaking, by mass). In embodiments where the compositions of the present invention are sweetened with a sweetening agent, the Brix value of the composition is from about 1° to about 25°, or from about 5° to about 20°, or from about 7° to about 15°. In some embodiments, the composition can be at least about 1°Bx, about 2°Bx, about 3°Bx, about 4°Bx, about 5°Bx, about 6°Bx, about 7°Bx, about 8°Bx, about 9°Bx, about 10°Bx, about 11°Bx, about 12°Bx, about 13°Bx, about 14°Bx, about 15°Bx, about 16°Bx, about 17°Bx, about 18°Bx, about 19°Bx, about 20°Bx, about 21°Bx, about 22°Bx, about 23°Bx, about 24°Bx, about 25°Bx, or any range between these values.

[0180] The compositions of the present invention can optionally include functional ingredients. Exemplary functional ingredients include, but are not limited to, electrolytes, saponins, antioxidants, sources of dietary fiber, fatty acids, vitamins, glucosamine, minerals, preservatives, humectants, probiotics, prebiotics, weight management agents, osteoporosis management agents, terpenes or their derivatives, phytoestrogens, long-chain aliphatic saturated primary alcohols, phytosterols, and combinations thereof.

[0181] Antioxidant

[0182] In certain embodiments, the functional ingredient is at least one antioxidant. As used herein, "antioxidant" refers to any substance that inhibits, arrests, or reduces oxidative damage to cells and biomolecules.

[0183] Examples of suitable antioxidants for the embodiments of the present disclosure include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, phenolic esters, polyphenolic esters, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, the minerals selenium, manganese, melatonin, α-carotene, β-carotene, lycopene, lutein, zeaxanthin, cryptoxanthin, resveratol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione, glutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tertiary butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherols, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponins, limonoids, kaempferol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, eriodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechin, epicatechin and its gallate forms, epigallocatechin and its gallate forms (ECGC), theaflavins and their gallate forms, thearubigins, isoflavones, phytoestrogens, genistein, daidzein, glycitein, anthocyanins, cyanidin, delphinidin, petunidin, pelargonidin, peonidin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, gallotannins, ellagitannins, anthoxanthins, β-cyanins and other plant pigments, silymarin, citric acid, lignans, antinutrients, bilirubin, uric acid, R-α-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (apple polyphenols), red rooibos extract, green rooibos extract,green), hawthorn fruit extract, raspberry extract, green coffee antioxidant (GCA), chokeberry extract 20%, grape seed extract (i.e., VINOSEED), cocoa bean extract, hops extract, mangosteen extract, mangosteen peel extract, cranberry extract, pomegranate extract, pomegranate peel extract, pomegranate seed extract, hawthorn berry extract, pomella pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, gogi extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In alternative embodiments, the antioxidant is a synthetic antioxidant such as butylated hydroxytoluene or butylated hydroxyanisole. Other sources of suitable antioxidants for the embodiments of the present disclosure include, but are not limited to, fruits, vegetables, tea, cocoa beans, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains, or cereal grains.,

[0184] It should be noted that the polyphenols, phenolic acids, or chlorogenic acids contained in the compositions of the present invention can also act as antioxidants. As mentioned above, other suitable polyphenols for the embodiments of the present disclosure can include catechins, proanthocyanidins, procyanidins, anthocyanins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicalagin, ellagitannins, hesperidin, naringin, citrus flavonoids, other similar materials, and combinations thereof. In one embodiment, the composition of the present invention contains an antioxidant that includes catechins such as epigallocatechin gallate (EGCG).

[0185] Dietary fiber

[0186] In certain embodiments, the functional ingredient is at least one dietary fiber. A variety of polymeric carbohydrates that are significantly different in both composition and bond structure fall within the definition of dietary fiber. Such compounds are well known to those skilled in the art, and non-limiting examples thereof include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, b-glucan, pectin, gum, mucilage, wax, inulin, oligosaccharides, fructooligosaccharides, cyclodextrin, chitin, and combinations thereof. Although dietary fiber typically originates from plant sources, indigestible animal products such as chitin are also classified as dietary fiber. Chitin is a polysaccharide composed of acetylglucosamine units linked by b(1-4) bonds similar to those of cellulose.

[0187] Fatty acids

[0188] In certain embodiments, the functional ingredient is at least one fatty acid. As used herein, "fatty acid" refers to any straight-chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including ω-9 fatty acid precursors), and esterified fatty acids. As used herein, "long-chain polyunsaturated fatty acid" refers to any polyunsaturated carboxylic acid or organic acid having a long aliphatic tail. As used herein, "ω-3 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond starting from the terminal methyl end of its carbon chain. In certain embodiments, the ω-3 fatty acid can include long-chain ω-3 fatty acids. As used herein, "ω-6 fatty acid" is any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond starting from the terminal methyl end of its carbon chain.

[0189] Suitable ω-3 fatty acids for use in the embodiments of the present disclosure can be derived from, for example, algae, fish, animals, plants, or combinations thereof. Examples of suitable ω-3 fatty acids include, but are not limited to, linolenic acid, α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. In some embodiments, suitable ω-3 fatty acids can be provided in fish oil (e.g., herring oil, tuna oil, salmon oil, bonito oil, and cod liver oil), microalgal ω-3 oil, or combinations thereof. In certain embodiments, suitable ω-3 fatty acids can be derived from commercially available ω-3 fatty acid oils such as microalgal DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), bonito oil, and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), marine oil from tuna or salmon (from Arista, Wilton, CT), OmegaSource 2000, marine oil from herring, and marine oil from cod (from OmegaSource, RTP, NC). Suitable ω-6 fatty acids include, but are not limited to, linoleic acid, γ-linolenic acid, dihomo-γ-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, nervonic acid, docosapentaenoic acid, and combinations thereof.

[0190] Suitable esterified fatty acids for the embodiments of the present disclosure include, but are not limited to, monoacylglycerols containing ω-3 and / or ω-6 fatty acids, diacylglycerols containing ω-3 and / or ω-6 fatty acids, or triacylglycerols containing ω-3 and / or ω-6 fatty acids and combinations thereof.

[0191] Vitamins

[0192] In certain embodiments, the functional ingredient is at least one vitamin. Suitable vitamins include vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, and vitamin C.

[0193] A variety of other compounds have been officially classified as vitamins by some. These compounds may be referred to as pseudo-vitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pantothenic acid, dimethylglycine, taestrile, amygdalin, flavonoids, p-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine. As used herein, the term vitamin includes pseudo-vitamins. In some embodiments, the vitamin is a fat-soluble vitamin selected from vitamin A, vitamin D, vitamin E, vitamin K, and combinations thereof. In other embodiments, the vitamin is a water-soluble vitamin selected from vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof.

[0194] Minerals

[0195] In certain embodiments, the functional ingredient is at least one mineral. According to the teachings of the present disclosure, minerals include inorganic chemical elements required by living organisms. Minerals are composed of a wide range of compositions (e.g., elements, simple salts, and complex silicates) and also have a wide variety of crystal structures. They can occur naturally in foods and beverages, can be added as supplements, or can be consumed or administered separately from foods or beverages.

[0196] Minerals can be classified as bulk minerals that are required in relatively large amounts or trace minerals that are required in relatively small amounts. The typical requirement for bulk minerals is greater than or equal to about 100 mg / day, and trace minerals are those with a requirement of less than about 100 mg / day. In one embodiment, the mineral is selected from bulk minerals, trace minerals, or a combination thereof. Non-limiting examples of bulk minerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulfur. Non-limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Although iodine is typically classified as a trace mineral, its requirement is greater than that of other trace minerals and it is often classified as a bulk mineral.

[0197] In certain embodiments, the mineral is a trace mineral that is considered essential for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

[0198] The minerals presented herein can be in any form known to those of ordinary skill in the art. For example, in one embodiment, the mineral can be in the form of an ion with a positive or negative charge. In another embodiment, the mineral can be in its molecular form. For example, sulfur and phosphorus are typically found naturally as sulfates, sulfides, and phosphates.

[0199] Preservative

[0200] In certain embodiments, the functional ingredient is at least one preservative. In particular embodiments, the preservative is selected from antimicrobials, antioxidants, anti - enzymes, or combinations thereof. Non - limiting examples of antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone. In one embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite. In another embodiment, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. In yet another embodiment, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid. In still another embodiment, the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. In still another embodiment, the preservative is a nitrate and / or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, the at least one preservative is a bacteriocin, such as nisin. In still another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Non - limiting examples of anti - enzymes suitable as preservatives in certain embodiments of the present disclosure include ascorbic acid, citric acid, and metal chelators such as ethylenediaminetetraacetic acid (EDTA). In some embodiments, the compositions of the present invention are free or substantially free of preservatives.

[0201] Probiotics

[0202] In certain embodiments, the functional ingredient is selected from at least one probiotic, prebiotic, and combinations thereof. Probiotics are beneficial microorganisms that affect the naturally occurring gastrointestinal microbiota in the human body. Examples of probiotics include, but are not limited to, bacteria of the genus Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof that confer beneficial effects to humans. In particular embodiments of the present disclosure, the at least one probiotic is selected from the genus Lactobacilli. According to other particular embodiments of the present disclosure, the probiotic is selected from the genus Bifidobacteria. In particular embodiments, the probiotic is selected from the genus Streptococci.

[0203] Probiotics that can be used according to the present disclosure are well - known to those skilled in the art. Non - limiting examples of foods containing probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foods containing microbial elements that favorably affect the host animal by improving the intestinal micro - balance.

[0204] In embodiments according to the present disclosure, prebiotics include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. In certain embodiments according to the present disclosure, the prebiotic is selected from dietary fibers, including but not limited to polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides classified as prebiotics in certain embodiments according to the present disclosure include fructooligosaccharides, inulin, isomaltooligosaccharides, lactilol, lactulose oligosaccharides, lactulose, dextrin, soy oligosaccharides, trans-galactooligosaccharides, and xylooligosaccharides. In other embodiments, the prebiotic is an amino acid. Although a variety of known prebiotics break down to provide carbohydrates for probiotics, some probiotics also require amino acids for nourishment.

[0205] In some embodiments, the amount of amino acid can be from about 5 mg / g to about 50 mg / g, from about 10 mg / g to about 100 mg / g, or from about 13.7 mg / g to about 23.8 mg / g.

[0206] In some embodiments, the compositions of the present invention do not contain or substantially do not contain probiotics.

[0207] Prebiotic

[0208] Prebiotics naturally occur in a variety of foods, including but not limited to bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseeds, tomatoes, Jerusalem artichokes, onions, and chicory, greens (e.g., dandelion greens, spinach, kale leaves, beets, collard greens, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans). In some embodiments, the compositions of the present invention do not contain or substantially do not contain prebiotics.

[0209] Weight management agent

[0210] In certain embodiments, the functional ingredient is at least one weight management agent. As used herein, "weight management agent" includes appetite suppressants and / or thermogenic agents. As used herein, the phrases "appetite suppressant", "appetite satiety composition", "satiety agent", and "satiety ingredient" are synonymous. The phrase "appetite suppressant" describes macronutrients, herbal extracts, exogenous hormones, anorectic agents, anorexigenic agents, drugs, and combinations thereof that, when delivered in an effective amount, suppress, inhibit, reduce, or otherwise diminish a person's appetite. The phrase "thermogenic agent" describes macronutrients, herbal extracts, exogenous hormones, anorectic agents, anorexigenic agents, drugs, and combinations thereof that, when delivered in an effective amount, activate or otherwise enhance a person's thermogenesis or metabolism.

[0211] Suitable weight management agents include macronutrients selected from the group consisting of protein, carbohydrates, dietary fat, and combinations thereof. Consumption of protein, carbohydrates, and dietary fat stimulates the release of peptides that have an appetite-suppressing effect. For example, consumption of protein and dietary fat stimulates the release of the gastrointestinal hormone cholecystokinin (CCK), while consumption of carbohydrates and dietary fat stimulates the release of glucagon-like peptide 1 (GLP-1).

[0212] Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates generally include sugars, starches, celluloses, and gums that are converted by the body into glucose for energy. Carbohydrates are generally divided into two categories: digestible carbohydrates (e.g., monosaccharides, disaccharides, and starches) and indigestible carbohydrates (e.g., dietary fiber). Studies have shown that indigestible carbohydrates in the small intestine and complex polymer carbohydrates with reduced absorption and digestibility stimulate physiological responses that inhibit food intake. Thus, the carbohydrates presented herein preferably include indigestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide-derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide-derived alcohols such as isomaltulose, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below.

[0213] Dietary fat

[0214] In another specific embodiment, the weight management agent is dietary fat. Dietary fat is a lipid that comprises a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have a greater satiety capacity than monounsaturated fatty acids. Thus, the dietary fat presented herein desirably includes polyunsaturated fatty acids, non-limiting examples of which include triacylglycerol. In another specific embodiment, the weight management agent is a herbal extract. Extracts from various types of plants have been determined to have appetite-suppressing properties. Non-limiting examples of plants whose extracts have appetite-suppressing properties include plants of the genus Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camellia. Other embodiments include extracts derived from Gymnema Sylvestre, Kola Nut, Citrus Aurantium, Yerba Mate, Griffonia Simplicifolia, Guarana, myrrh, guggul lipid, and black current seed oil.

[0215] In another embodiment, the weight management agent is a drug. Non-limiting examples include phentenime, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, fluoxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.

[0216] Herbal extract

[0217] Herbal extracts can be prepared from any type of plant material or plant biomass. Non-limiting examples of plant materials and biomass include stems, roots, leaves, dry powders obtained from plant materials, and saps or dried saps. Herbal extracts are typically prepared by extracting the sap from the plant and then spray-drying the sap. Alternatively, a solvent extraction procedure may be employed. After the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) in order to obtain a herbal extract with enhanced activity. Such techniques are well known to those of ordinary skill in the art.

[0218] In one embodiment, the herbal extract is derived from a plant of the genus Hoodia. The sterol glycoside of the genus Hoodia, known as P57, is believed to be responsible for the appetite-suppressing effect of Hoodia species. In another embodiment, the herbal extract is derived from a plant of the genus Caralluma. Non-limiting examples thereof include caratuberside A, caratuberside B, bouceroside I, bouceroside II, bouceroside III, bouceroside IV, bouceroside V, bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX, and bouceroside X. In another embodiment, the at least one herbal extract is derived from a plant of the genus Trichocaulon. Plants of the genus Trichocaulon are succulent plants that are generally native to South Africa, similar to the genus Hoodia, and include the species Trichocaulon piliferum and Trichocaulon officinale. In another embodiment, the herbal extract is derived from a plant of the genus Stapelia or the genus Orbea. Without wishing to be bound by any theory, it is believed that the compounds exhibiting appetite-suppressing activity are saponins, such as pregnane glycosides, which include stavaroside A, B, C, D, E, F, G, H, I, J, and K. In another embodiment, the herbal extract is derived from a plant of the genus Asclepias. Without wishing to be bound by any theory, it is believed that these extracts contain steroidal compounds having an appetite-suppressing effect, such as pregnane glycosides and pregnane aglycones. In another specific embodiment, the weight management agent is an exogenous hormone having a weight management effect. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bombesin, and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somastatin, and leptin.

[0219] Osteoporosis management agent

[0220] In certain embodiments, the functional ingredient is at least one osteoporosis management agent. In certain embodiments, the osteoporosis management agent is at least one calcium source. According to a specific embodiment, the calcium source is any compound containing calcium, including salt complexes of calcium, dissolved substances, and other forms. Non-limiting examples of the calcium source include calcium amino acid chelate, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, their dissolved substances, and combinations thereof.

[0221] According to certain embodiments, the osteoporosis management agent is a magnesium source. A magnesium source is any compound containing magnesium, including salt complexes of magnesium, dissolved substances, and other forms. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium glucoheptonate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, their dissolved substances, and mixtures thereof. In another specific embodiment, the magnesium source includes magnesium chelated with amino acids or an amino acid formulation chelated magnesium.

[0222] In other embodiments, the osteoporosis agent is selected from vitamin D, vitamin C, vitamin K, their precursors, and / or β-carotene and combinations thereof.

[0223] A variety of plants and plant extracts have also been determined to be effective for the prevention and treatment of osteoporosis. Non-limiting examples of suitable plants and plant extracts as osteoporosis management agents include species of Taraxacum and Amelanchier as disclosed in U.S. Patent Publication No. 2005 / 0106215, and species of the following genera as disclosed in U.S. Patent Application No. 2005 / 0079232: Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, Soya, Mentha, Ocimum, thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosmarinus, Rhus, and Anethum.

[0224] Phytoestrogens

[0225] In certain embodiments, the functional ingredient is at least one phytoestrogen. Phytoestrogens are compounds present in plants that can typically be delivered to the human body by ingesting plants or plant parts having phytoestrogens. As used herein, "phytoestrogen" refers to any substance that causes any degree of estrogen-like effects when introduced into the body. For example, phytoestrogens can bind to estrogen receptors in the body and have small estrogen-like effects.

[0226] Examples of suitable phytoestrogens for the embodiments of this disclosure include, but are not limited to, isoflavones, stilbenes, lignans, resorcyclic acid lactones, coumestans, coumestrol, equol, and combinations thereof. Sources of suitable phytoestrogens include, but are not limited to, whole grains, cereals, fiber, fruits, vegetables, black cohosh, agave root, blackcurrant, Japanese honeysuckle, chasteberries, cramp bark, angelica root, devil's club root, false unicorn root, ginseng root, groundsel herb, licorice juice, living root herb, motherwort, peony root, raspberry leaf, rosaceae plants, sage leaf, sarsaparilla root, saw palmetto berries, wild yam root, yarrow, legumes, soybeans, soy products (e.g., miso, soy flour, soy milk, soy nuts, soy protein isolate, tempen, or tofu), chickpeas, nuts, lentils, seeds, clover, red clover, dandelion leaf, dandelion root, fenugreek seeds, green tea, hops, red wine, flaxseed, garlic, onion, linseed, borage, butterfly weed, caraway, chastetree, vitex, jujube, dill, fennel seeds, gotu kola, milk thistle, pennyroyal, pomegranate, artemisia, bean flour, tansy, kudzu root, and combinations thereof.

[0227] Isoflavones belong to the polyphenol group as described above. Suitable phytoestrogen isoflavones according to the embodiments of this disclosure include genistein, daidzein, glycitein, biochanin A, formononetin, their respective naturally occurring glycosides and glycoside conjugates, matairesinol, secoisolariciresinol, enterodiol, enterolactone, phytoestrogen, and combinations thereof. Suitable sources of isoflavones for the embodiments of this disclosure include, but are not limited to, soybeans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0228] Long-chain aliphatic saturated primary alcohols

[0229] In certain embodiments, the functional ingredient is at least one long-chain aliphatic saturated primary alcohol. Long-chain aliphatic saturated primary alcohols are a distinct group of organic compounds. The term alcohol refers to the fact that these compounds are characterized by a hydroxyl group (-OH) bonded to a carbon atom. Non-limiting examples of specific long-chain aliphatic saturated primary alcohols for particular embodiments of the present disclosure include 1-octanol with 8 carbon atoms, 1-nonanol with 9 carbon atoms, 1-decanol with 10 carbon atoms, 1-dodecanol with 12 carbon atoms, 1-tetradecanol with 14 carbon atoms, 1-hexadecanol with 16 carbon atoms, 1-octadecanol with 18 carbon atoms, 1-eicosanol with 20 carbon atoms, 1-docosanol with 22 carbon atoms, 1-tetracosanol with 24 carbon atoms, 1-hexacosanol with 26 carbon atoms, 1-heptacosanol with 27 carbon atoms, 1-octacosanol (octanosol) with 28 carbon atoms, 1-nonacosanol with 29 carbon atoms, 1-triacontanol with 30 carbon atoms, 1-dotriacontanol with 32 carbon atoms, and 1-tetratriacontanol with 34 carbon atoms.

[0230] In one embodiment, the long-chain aliphatic saturated primary alcohol is policosanol. Policosanol is a term for a mixture of long-chain aliphatic saturated primary alcohols consisting primarily of 1-octacosanol with 28 carbon atoms and 1-triacontanol with 30 carbon atoms and lower concentrations of other alcohols such as 1-docosanol with 22 carbon atoms, 1-tetracosanol with 24 carbon atoms, 1-hexacosanol with 26 carbon atoms, 1-heptacosanol with 27 carbon atoms, 1-nonacosanol with 29 carbon atoms, 1-dotriacontanol with 32 carbon atoms, and 1-tetratriacontanol with 34 carbon atoms.

[0231] In certain embodiments, the functional ingredient is at least one phytosterol, phytostanol, or a combination thereof. As used herein, the phrases "stand", "plant stand", and "phytostanol" are synonymous. Phytosterols and phytostanols occur naturally in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, tree bark, and other plant sources. Sterols are a subgroup of steroid compounds having a hydroxyl group at C-3. Generally, phytosterols have a double bond within the steroid nucleus, such as cholesterol; however, phytosterols can also contain a substituted side chain (R) at C-24, such as an ethyl or methyl group, or an additional double bond. The structure of phytosterols is well known to those skilled in the art.

[0232] At least 44 naturally occurring phytosterols have been found and they are generally derived from plants such as corn, soybeans, wheat, and tung oil; however, they can also be produced synthetically to form compositions identical to those found in nature or compositions having properties similar to those of the naturally occurring phytosterols. Suitable phytosterols include, but are not limited to, 4-demethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and Δ5-avenasterol), 4-monomethylsterols, and 4,4-dimethylsterols (triterpenols) (e.g., cycloartenol, 24-methylenecycloartanol, and cyclobranol).

[0233] As used herein, the phrases “stanol,” “plant stand,” and “phytostanol” are synonymous. Phytostanols are saturated sterols that occur only in trace amounts in nature and can also be produced synthetically, such as by the hydrogenation of phytosterols. Suitable phytostanols include, but are not limited to, β-sitostanol, campestanol, cycloartanol, and the saturated forms of other triterpenols.

[0234] As used herein, both phytosterols and phytostanols include multiple isomers such as α and β isomers. The phytosterols and phytostanols of the present disclosure can also be in their ester form. Suitable methods for derivatizing the esters of phytosterols and phytostanols are well known to those of ordinary skill in the art and are disclosed in U.S. Patent Nos. 6,589,588, 6,635,774, 6,800,317, and U.S. Patent Application No. 2003 / 0045473. Non-limiting examples of suitable esters of phytosterols and phytostanols include sitosteryl acetate, sitosteryl oleate, stigmasteryl oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of the present disclosure can also include their derivatives.

[0235] Other additives

[0236] Exemplary additives include, but are not limited to, carbohydrates, polyols, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavoring agents and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, polymers, and combinations thereof.

[0237] In some embodiments, the composition contains less than 200 mg of caffeine, less than 175 mg of caffeine, less than 150 mg of caffeine, less than 125 mg of caffeine, less than 100 mg of caffeine, less than 75 mg of caffeine, less than 50 mg of caffeine, less than 25 mg of caffeine, less than 10 mg of caffeine, but more than 0 mg of caffeine. In some embodiments, the caffeine content can be 0 mg.

[0238] In one embodiment, the composition further comprises one or more polyols. As used herein, the term "polyol" refers to a molecule containing more than one hydroxyl group. The polyol can be a diol, triol or tetrol containing 2, 3 and 4 hydroxyl groups respectively.

[0239] The polyol can also contain more than 4 hydroxyl groups, such as a pentitol, hexitol, heptitol, etc. containing 5, 6 or 7 hydroxyl groups respectively. Additionally, the polyol can be a sugar alcohol, polyhydroxy alcohol or polyol which is a reduced form of a carbohydrate, where the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. In some embodiments, non-limiting examples of polyols include maltitol, mannitol, sorbitol, lactitol, xylitol, isomaltulose, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentiobiose, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrate that can be reduced without adversely affecting the taste.

[0240] Suitable sugar acid additives include, but are not limited to, aldonic acids, uronic acids, aldaric acids, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and their salts (e.g., sodium salts, potassium salts, calcium salts, magnesium salts or other physiologically acceptable salts) and combinations thereof.

[0241] Suitable nucleotide additives include, but are not limited to, inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), cytidine monophosphate (CMP), uridine monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytidine diphosphate, uridine diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytidine triphosphate, uridine triphosphate, their alkali metal salts or alkaline earth metal salts, and combinations thereof. The nucleotides described herein can also contain nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0242] Suitable organic acid additives include any compound containing a -COOH moiety, such as C2-C30 carboxylic acids, substituted hydroxy C2-C30 carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anisic acid, substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, amino acid formulations, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, glucono-delta-lactone, and their alkali metal or alkaline earth metal salt derivatives. Additionally, the organic acid additives can be in the D-configuration or L-configuration. Suitable salts of organic acid additives include, but are not limited to, sodium salts, calcium salts, potassium salts, and magnesium salts of all organic acids, such as citrate, malate, tartrate, fumarate, lactate (e.g., sodium lactate), alginate (e.g., sodium alginate), ascorbate (e.g., sodium ascorbate), benzoate (e.g., sodium benzoate or potassium benzoate), sorbate, and adipate. The examples of the organic acid additives can optionally be substituted with at least one group selected from the following: hydrogen, alkyl, alkenyl, alkynyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, acylamino, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imine, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboxyalkoxy, formamido, phosphoryl, phosphinyloxy, phosphonyl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamoyl, phosphorus or phosphonate groups. In a particular embodiment, when present in a consumer product (such as a beverage), the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration of about 10 ppm to about 5,000 ppm.

[0243] Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and their alkali metal or alkaline earth metal salts (e.g., phytic acid Mg / Ca).

[0244] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and their salts.

[0245] Suitable flavoring agents and flavor component additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. "Flavoring agent" and "flavor component" are synonymous and may include natural substances, synthetic substances, or combinations thereof. A flavoring agent also includes any other substance that imparts flavor and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used within generally accepted ranges. Non-limiting examples of proprietary flavorings include DOHLER TM Natural flavor sweetener enhancer K14323 (DOHLER TM , Darmstadt, Germany), Symrise TM Sweetness natural flavor masking agents 161453 and 164126 (SYMRISE TM , Holzminden, Germany), Natural Advantage TM Bitterness blockers 1, 2, 9, and 10 (Natural Advantage TM , Freehold, New Jersey, U.S.A.), and SUCRAMASK TM (Creative Research Management, Stockton, California, U.S.A.). Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic acid, pectinic acid, polyuronide, polygalacturonic acid, starch, food hydrocolloids or their crude extracts (e.g., gum arabic Senegal (FIBERGUM TM ), gum arabic Sei, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and sodium alginate polyethylene glycol, sodium hexametaphosphate and its salts, and other cationic and anionic polymers.

[0246] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including its fractions or concentrates, such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolate, protein hydrolysate, reaction products of protein hydrolysates, glycoprotein, and / or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysis products (e.g., porcine collagen hydrolysis products).

[0247] Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), cetyltrimethylammonium bromide, sodium cholate, carbamylcholine chloride, sodium glycocholate, sodium taurodeoxycholate, lauroyl arginate ester, sodium stearoyl lactate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers, etc.

[0248] Suitable flavonoid additives are classified into flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts, such as Polyphenon TM 60, Polyphenon TM 30, and Polyphenon T 25 (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutin (e.g., enzymatically modified rutin Sanmelin TM AO (San-fi Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, etc. Suitable alcohol additives include, but are not limited to, ethanol.

[0249] Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, tannic acid, and polyphenols (e.g., tea polyphenols).

[0250] Source of the selected components

[0251] Generally, the components of the compositions of the present invention, such as polyphenols and at least one essential oil, can be derived naturally or synthetically from any source. In some embodiments, the polyphenols and / or at least one essential oil introduced into the compositions of the present invention are extracted from plants and are present in a relatively pure form. In other embodiments, the polyphenols and / or at least one essential oil are from food-grade synthetic sources or their equivalents. Examples of methods for synthesizing, producing, extracting, and purifying one or more essential oils and / or polyphenols are generally known in the art.

[0252] Alternatively, polyphenols and / or at least one essential oil can be introduced into the compositions of the present invention by incorporating components containing the desired amounts of polyphenols and / or at least one essential oil into the compositions of the present invention. Components containing polyphenols, at least one essential oil, or both include, but are not limited to, sage, grapes, grape seeds, coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nuts, or any combination thereof.

[0253] In some embodiments, the compositions of the present invention comprise a plant, or a part thereof, or a product thereof, or an extract or juice thereof, wherein the plant contains polyphenols, at least one essential oil, or both.

[0254] In some embodiments, the compositions of the present invention comprise a first plant, or a part thereof, or a product thereof, or an extract or juice thereof, wherein the first plant contains a first polyphenol and optionally one or more first essential oils.

[0255] In some embodiments, the compositions of the present invention comprise a second plant, or a part thereof, or a product thereof, or an extract or juice thereof, wherein the second plant contains a second polyphenol and optionally one or more second essential oils.

[0256] In some embodiments, the compositions of the present invention comprise a third plant, or a part thereof, or a product thereof, or an extract or juice thereof, wherein the third plant contains one or more third essential oils.

[0257] In some embodiments, the first, second, and third plants are different from each other. In some embodiments, the chemical properties of the first, second, and third polyphenols are different. In some embodiments, the chemical properties of the first, second, and third polyphenols are substantially the same. In some embodiments, the chemical properties of the first, second, and third essential oil compounds are different. In some embodiments, the chemical properties of the first, second, and third essential oils are substantially the same.

[0258] In some embodiments, the compositions of the present invention comprise a first polyphenol and / or at least one essential oil, wherein both the first polyphenol and the at least one essential oil are substantially derived from sage. In some embodiments, the first polyphenol and the at least one essential oil are derived from different sage species. In other embodiments, at least a portion of the polyphenols and / or at least a portion of the at least one essential oil are not derived from sage sources. Non-limiting examples of sage sources include sage extract, aqueous sage extract, concentrated sage, sage juice, dried sage, soluble sage, sage oil, powdered sage, or any combination thereof.

[0259] In some embodiments, the compositions of the present invention are derived from grape seeds, wherein at least the first polyphenol is substantially derived from grape seeds. In other embodiments, at least a portion of the polyphenols and / or at least a portion of the at least one essential oil are not derived from grape seeds. In some embodiments, the grape product is grape seed extract, grape seed concentrate, dried grape seeds, grape seed oil, powdered grape, or grape seed oil. In some embodiments, the grape seed source is grape seed extract, more particularly aqueous grape seed extract.

[0260] In some embodiments, the first polyphenol and the at least one essential oil are derived from the same plant species. In other embodiments, the first polyphenol and the at least one essential oil are derived from different plant species.

[0261] In further embodiments, the at least one essential oil comprises a first essential oil and a second essential oil, wherein the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0262] In some embodiments, the composition further comprises a second polyphenol, wherein the second polyphenol is not derived from sage products. In some embodiments, the second polyphenol is derived from natural resources, wherein the natural resources are plants selected from the group consisting of: coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nut, berries, non-berry fruits, vegetables, condiments, beans, nuts, soybeans, or any combination thereof. In a more particular exemplary embodiment, the second polyphenol is derived from tea.

[0263] In some embodiments, the edible composition comprises a first polyphenol, a second polyphenol, and at least one essential oil, wherein the ratio of the total polyphenols of the composition to the total essential oil compounds is from about 1:10 to about 100:1, wherein the at least one essential oil comprises a first essential oil and a second essential oil. The first essential oil is derived from sage, and the second essential oil is derived from the same source or a source other than sage. Non-limiting examples of essential oil sources can include those described in detail above. Examples of known essential oils that can be included as the first essential oil or the second essential oil include, for example, sage oil, eucalyptus oil, rosemary oil, citrus oil, and the like.

[0264] In some embodiments, the first polyphenol comprises luteolin glycoside, luteolin glucuronide, and rosmarinic acid, wherein based on the total weight of the sage product, the total amount of luteolin glycoside is from about 0.1 mg / g to about 20 mg / g, or from about 1 mg / g to about 10 mg / g, or from about 2 mg / g to about 5 mg / g; wherein based on the total weight of the sage product, the total amount of luteolin glucuronide is from about 0.1 mg / g to about 100 mg / g, or from about 1 mg / g to about 50 mg / g, or from about 5 mg / g to about 30 mg / g; wherein based on the total weight of the sage component, the total amount of luteolin glucuronide is from about 0.1 mg / g to about 200 mg / g, or from about 1 mg / g to about 100 mg / g, or from about 5 mg / g to about 50 mg / g. In some embodiments, the sage component is a sage extract.

[0265] In some embodiments, the first polyphenol is derived from sage, and wherein the weight ratio of the first polyphenol derived from sage to the total essential oil in the composition is from about 2:1 to about 200:1. In further embodiments, the first polyphenol is derived from sage and comprises at least one of luteolin glycoside, luteolin glucuronide, and rosmarinic acid.

[0266] In some embodiments, the composition of the present disclosure comprises at least one polyphenol and at least one essential oil, wherein the weight ratio of the total polyphenol to the total essential oil in the composition is from about 1:10 to about 100:1, and wherein the first polyphenol is derived from grape seeds. In certain embodiments, the polyphenol derived from grape seeds is obtained from grape seed extract. In an embodiment, the first polyphenol is derived from grape seed extract, and the dose of the grape seed extract is from about 50 mg to about 1,000 mg, or from about 100 mg to about 800 mg, or from about 200 mg to about 600 mg for one portion. The first polyphenol is derived from grape seeds, and wherein the weight ratio of the first polyphenol to the total essential oil in the composition is from about 2:1 to about 200:1.

[0267] In some embodiments, the composition further comprises a second polyphenol, wherein the second polyphenol is not derived from grape seeds. In some embodiments, the second polyphenol is derived from natural resources, wherein the natural resources are plants selected from the group consisting of: coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nut, berries, non-berry fruits, vegetables, condiments, beans, nuts, soybeans, or any combination thereof. In some embodiments, the second polyphenol is derived from a tea product.

[0268] In some embodiments, the first polyphenol comprises luteolin glycoside, luteolin glucuronide, and rosmarinic acid, wherein based on the total weight of the sage product, the total amount of luteolin glycoside is from about 0.1 mg / g to about 20 mg / g, or from about 1 mg / g to about 10 mg / g, or from about 2 mg / g to about 5 mg / g; wherein based on the total weight of the sage product, the total amount of luteolin glucuronide is from about 0.1 mg / g to about 100 mg / g, or from about 1 mg / g to about 50 mg / g, or from about 5 mg / g to about 30 mg / g; wherein based on the total weight of the grape seed component, the total amount of luteolin glucuronide is from about 0.1 mg / g to about 200 mg / g, or from about 1 mg / g to about 100 mg / g, or from about 5 mg / g to about 50 mg / g. In some embodiments, the grape component is grape seed extract.

[0269] In some embodiments, the edible composition comprises: a plant extract comprising a first polyphenol, a second polyphenol, and at least one essential oil, wherein the ratio of the total polyphenols to the total essential oils of the composition is from about 1:10 to about 100:1, wherein the plant extract comprises sage extract, grape seed extract, or both, and wherein at least a portion of the second polyphenol is not derived from the plant extract. In some embodiments, at least a portion of the second polyphenol is derived from a plant selected from coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nut, berries, non-berry fruits, vegetables, condiments, beans, nuts, soybeans, or any combination thereof. In some embodiments, the plant extract may be present in an amount of 50 mg to 3000 mg, 100 mg to 2000 mg, 200 mg to 1000 mg, 300 mg to 500 mg, and amounts in between these ranges. In some embodiments, the extract may be in liquid form, concentrate form, powder form, dry form, or a combination thereof.

[0270] In some embodiments, the composition of the present invention is free or substantially free of caffeine. In some embodiments, the composition of the present invention is free or substantially free of coffee products. In some embodiments, the coffee products are selected from coffee extract, espresso, dry coffee, instant coffee, coffee oil, coffee aroma, dry green coffee extract, wet green coffee extract, powdered coffee, ground coffee, roasted coffee, roasted and ground coffee, instant coffee, or any combination thereof.

[0271] Beverage

[0272] In some embodiments, the composition is a beverage selected from the group of non-carbonated beverages, carbonated beverages, fruit juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy beverages, plant protein drinks, plant-based beverages, sports drinks, and energy drinks.

[0273] As used herein, "beverage" refers to ready-to-drink beverages. Suitable ready-to-drink beverages include carbonated beverages and non-carbonated beverages. Carbonated beverages include, but are not limited to, soft drinks, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger ales, soft drinks, root beers, and malt beverages.

[0274] Non-carbonated beverages include, but are not limited to, fruit juices, fruit flavored fruit juices, fruit juice drinks, nectars, vegetable juices, vegetable flavored juices, sports drinks, energy drinks, protein drinks, enhanced waters with vitamins, near waters (e.g., waters with natural or synthetic flavorings), coconut waters, tea types (e.g., black tea, green tea, red leaf, oolong tea), coffee, cocoa beverages, beverages containing a milk component (e.g., milk drinks, coffee with a milk component, café au lait, milk tea, fruit milk drinks), beverages containing a cereal extract, smoothies, and combinations thereof.

[0275] The beverage contains a liquid matrix, i.e., a base component in which these ingredients (including at least one essential oil and polyphenol of the present disclosure) are dissolved. In one embodiment, the liquid matrix is water of beverage quality, such as deionized water, distilled water, reverse osmosis water, carbon treated water, purified water, softened water, and combinations thereof may be used. Additional suitable liquid matrices include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon treated water.

[0276] In one embodiment, the beverage contains inclusions, i.e., pulp, seeds, chunks, etc.

[0277] The beverage may further contain additives, which include, but are not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts (including organic acid salts and organic base salts), inorganic salts, bitter compounds, caffeine, flavoring agents and flavoring components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, thickeners, juices, dairy products, cereal and other plant extracts, flavonoids, alcohols, polymers, and combinations thereof. Any suitable additives described herein may be used.

[0278] The beverage may further contain one or more of the above-described additives and / or functional ingredients. Functional ingredients include, but are not limited to, vitamins, minerals, antioxidants, preservatives, glucosamine, and combinations thereof. Any suitable functional ingredients described herein may be used.

[0279] It is considered that the pH of the beverage does not substantially or adversely affect cognitive / alertness enhancement. Non-limiting examples of the pH range of the beverage can be from about 1.8 to about 10. Another example includes a pH range of about 2 to about 5. In a particular embodiment, the pH of the beverage can be from about 2.5 to about 4.2. Those skilled in the art will understand that the pH of the beverage can vary based on the type of beverage. For example, a dairy beverage can have a pH greater than 4.2.

[0280] The titratable acidity of the beverage can be, for example, in the range of from about 0.01 wt% to about 1.0 wt% by weight of the beverage.

[0281] In one embodiment, the sparkling beverage product has an acidity of from about 0.01 wt% to about 1.0 wt% by weight of the beverage, such as from about 0.05 wt% to about 0.25 wt% by weight of the beverage.

[0282] The carbonation of the sparkling beverage product has from 0% to about 2% (w / w), such as from about 0.1% to about 1.0% (w / w) of carbon dioxide or its equivalent.

[0283] The temperature of the beverage can be, for example, in the range of from about 4°C to about 100°C, such as, for example, from about 4°C to about 25°C.

[0284] The beverage can be a high-calorie beverage having up to about 120 calories per 8-ounce serving. The beverage can be a medium-calorie beverage having up to about 60 calories per 8-ounce serving. The beverage can be a low-calorie beverage having up to about 40 calories per 8-ounce serving. The beverage can be a zero-calorie beverage having less than about 5 calories per 8-ounce serving.

[0285] In some embodiments, the present disclosure relates to a beverage comprising from about 0.002 wt% to about 2 wt% of a first polyphenol; and from about 0.001 wt% to about 1 wt% of at least one essential oil, wherein the weight ratio of the total polyphenols to the total essential oils of the beverage is from about 1:10 to about 100:1. In some embodiments, the composition further comprises from about 0.002 wt% to about 2 wt% of a second polyphenol, wherein the first polyphenol and the second polyphenol are not derived from the same plant extract. In some embodiments, the second polyphenol is not derived from the plant extract containing the first polyphenol. In some embodiments, the second polyphenol is not derived from a sage source or a grape seed source.

[0286] Edible gel mixture and edible gel composition

[0287] In one embodiment, the composition of the present invention is an edible gel or an edible gel mixture.

[0288] An edible gel is a gel that can be eaten. A gel is a colloidal system in which a network of particles spans the volume of a liquid medium. Although gels are mainly composed of liquid and thus exhibit a density similar to that of a liquid, gels have the structural coherence of a solid due to the network of particles spanning the liquid medium. For this reason, gels generally appear as solid, jelly-like materials. Gels can be used in a variety of applications. For example, gels can be used in foods, pigments, and adhesives.

[0289] Non-limiting examples of edible gel compositions for specific embodiments include gel desserts, puddings, jellies, pastes, muffins, aspics, marshmallows, gummy candies, and the like. Edible gel mixtures are typically powdery or granular solids into which a fluid can be added to form an edible gel composition. Non-limiting examples of fluids for specific embodiments include water, dairy fluids, dairy-like fluids, fruit juices, alcohols, alcoholic beverages, and combinations thereof. Non-limiting examples of dairy fluids that can be used in specific embodiments include milk, yogurt, cream, fluid whey, and mixtures thereof. Non-limiting examples of dairy-like fluids that can be used in specific embodiments include, for example, soy milk and non-dairy coffee whiteners. Since edible gel products visible on the market are typically sweetened with sucrose, it is desirable to sweeten edible gels with alternative sweeteners to provide low-calorie or calorie-free alternatives.

[0290] As used herein, the term "gelling component" refers to any material that can form a colloidal system in a liquid medium. Non-limiting examples of gelling components for specific embodiments include gelatin, alginate, carrageenan, gums, pectin, konjac gum, agar, edible acids, rennet, starch, starch derivatives, and combinations thereof. It is well known to those of ordinary skill in the art that the amount of gelling component used in an edible gel mixture or edible gel composition is appropriately varied depending on a variety of factors, such as the specific gelling component used, the specific base liquid used, and the desired gel properties.

[0291] Non-limiting examples of other ingredients for specific embodiments include edible acids, edible acid salts, buffering systems, bulking agents, chelating agents, cross-linking agents, one or more flavorings, one or more pigments, and combinations thereof. Non-limiting examples of edible acids for specific embodiments include citric acid, adipic acid, fumaric acid, lactic acid, malic acid, and combinations thereof. Non-limiting examples of edible acid salts for specific embodiments include sodium salts of edible acids, potassium salts of edible acids, and combinations thereof. Non-limiting examples of bulking agents for specific embodiments include fructooligosaccharide (raftilose), isomaltitol, sorbitol, polydextrose, maltodextrin, and combinations thereof. Non-limiting examples of chelating agents for specific embodiments include calcium disodium ethylenediaminetetraacetate, glucono-delta-lactone, sodium gluconate, potassium gluconate, ethylenediaminetetraacetic acid (EDTA), and combinations thereof. Non-limiting examples of cross-linking agents for specific embodiments include calcium ions, magnesium ions, sodium ions, and combinations thereof.

[0292] Sweet confectionery

[0293] In one embodiment, the composition of the present invention is a sweet confectionery.

[0294] As mentioned herein, "sweet confection" can mean confectionery, lollies, sugar confectionery, or similar terms. Sweet confections typically contain a base composition component and a sweetener component. A sweet confection can be in the form of any food that is typically considered to be sugar-rich or typically sweet. According to certain embodiments of the present disclosure, a sweet confection can be a baked good, such as a pastry; a dessert, such as yogurt, jelly, drinkable jelly, pudding, Bavarian cream, blancmange, cake, brownie, mousse, etc., a sweetened food product eaten at afternoon tea or after a meal; a frozen food; a cold sweet confection, e.g., of the ice cream type, such as ice cream, ice milk, lacto-ice, etc. (a food product in which a sweetener and various other types of ingredients are added to a dairy product and the resulting mixture is churned and frozen), and a frozen sweet confection, such as sherbet, dessert ice, etc. (a food product in which various other types of ingredients are added to a sugar-containing liquid and the resulting mixture is churned and frozen); general sweet confections, such as baked or steamed sweet confections, such as saltines, crackers, buns with bean jam fillings, sesame brittle, alfajor, etc.; rice cakes and snacks; tabletop products; general sugar sweet confections, such as chewing gum (e.g., including a composition containing a substantially water-insoluble, chewable gum base, such as chicle or its substitutes, including jelutung, gutta kay rubber, or some edible natural synthetic resin or wax), hard candies, soft candies, mints, nougat, jelly beans, fudge, toffee, milk tablets, licorice, chocolate candies, gel candies, marshmallows, marzipan, divinity, cotton candy, etc.; sauces, including fruit-flavored sauces, chocolate sauce, etc.; edible gels; creams, including butter cream, roux, whipped cream, etc.; jams, including strawberry jam, citrus jam, etc.; and breads, including sweet breads, etc. or other starch products, and combinations thereof.

[0295] As mentioned herein, "base composition" means any composition that can be a food and provides a matrix for carrying the sweetener component.

[0296] Suitable base compositions for the embodiments of the present disclosure can include flour, yeast, water, salt, butter, eggs, milk, milk powder, spirits, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavorings, artificial flavorings, colorants, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerol, natural gums or synthetic gums, starches, etc., and combinations thereof. Such components are generally regarded as safe (GRAS) and / or are approved by the U.S. Food and Drug Administration (FDA). According to a particular embodiment of the present invention, the base composition is present in the confectionery in an amount ranging from about 0.1 wt% to about 99 wt% by weight of the confectionery.

[0297] The base composition of the confectionery can optionally contain other artificial sweeteners or natural sweeteners, bulking sweeteners, or combinations thereof. Bulking sweeteners include both caloric compounds and non-caloric compounds. Non-limiting examples of bulking sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. Generally, the amount of bulking sweetener present in the confectionery varies widely depending on the particular embodiment of the confectionery and the desired sweetness. A person of ordinary skill in the art will readily determine the appropriate amount of bulking sweetener.

[0298] Flavoring composition

[0299] In one embodiment, the composition of the present invention is a flavoring. In another embodiment, the flavoring contains the composition of the present disclosure. As used herein, a flavoring is a composition for enhancing or improving the flavor of a food or beverage. Non-limiting examples of flavorings include ketchup (catsup); mustard; barbecue sauce; butter; chili sauce; chutney; cocktail sauce; curry; dip; fish sauce; horseradish; hot sauce; jelly, jam, marmalade, or preserves; mayonnaise; peanut butter; relish; remoulade sauce; salad dressings (e.g., vinaigrette, Caesar dressing, French dressing, ranch dressing, blue cheese dressing, Russian dressing, Thousand Island dressing, Italian dressing, and balsamic vinaigrette), salsa; sauerkraut; soy sauce; steak sauce; syrup; tartar sauce; and Worcestershire sauce.

[0300] A flavor base typically comprises a mixture of different ingredients, non-limiting examples of which include vehicles (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard seeds, onion, chili peppers, turmeric, and combinations thereof); fruits, vegetables, or products thereof (e.g., tomatoes or tomato-based products (paste, soup), fruit juice, fruit juice peel, and combinations thereof); oils or oil emulsions, particularly vegetable oils; thickeners (e.g., xanthan gum, food starch, other hydrocolloids, and combinations thereof); and emulsifiers (e.g., egg yolk solids, proteins, gum arabic, carob gum, guar gum, karaya gum, tragacanth gum, carrageenan, pectin, propylene glycol alginate, sodium carboxymethyl cellulose, polysorbates, and combinations thereof). The formulation of the flavor base and methods of preparing the flavor base are well known to those of ordinary skill in the art.

[0301] Typically, the flavor also contains caloric sweeteners such as sucrose, high fructose corn syrup, molasses, honey, or brown sugar. In the exemplary embodiments of the flavors provided herein, a compound of the present invention or a composition comprising a compound of the present invention is used instead of traditional caloric sweeteners. Thus, the flavor composition desirably comprises a compound of the present invention or a composition comprising a compound of the present invention and a flavor base.

[0302] The flavor composition may optionally contain other natural and / or synthetic high-intensity sweeteners, bulking sweeteners, pH modifiers (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof), fillers, functional agents (e.g., medicaments, nutrients, or components of foods or plants), flavoring agents, colorants, or combinations thereof.

[0303] Chewing gum composition

[0304] In one embodiment, the composition of the present invention is chewing gum. In another embodiment, the chewing gum composition comprises the composition disclosed herein. Chewing gum compositions generally comprise a water-soluble portion and a water-insoluble chewable gum base portion. The water-soluble portion, typically comprising the composition disclosed herein, dissipates over time during chewing along with a portion of the flavoring agents while the insoluble gum base portion remains in the mouth. The insoluble gum base generally determines whether the gum is considered chewing gum, bubble gum, or functional chewing gum.

[0305] The insoluble gum base is typically present in the chewing gum composition in an amount in the range of about 15 wt% to about 35 wt% of the chewing gum composition and generally comprises a combination of elastomers, softeners (plasticizers), emulsifiers, resins, and fillers. Such components are generally considered food grade, generally recognized as safe (GRA), and / or are approved by the U.S. Food and Drug Administration (FDA).

[0306] The elastomer (the main component of the gum base) provides the gum with rubber-like adhesive properties and can include one or more natural rubbers (e.g., smoked latex, liquid latex, or guayule); natural gums (e.g., jelutong, perillo, chicle, manilkara bidentata, manilkara hexandra, nispero, rosindinha, gum arabic, and gutta percha); or synthetic elastomers (e.g., butadiene-styrene copolymers, isobutene-isoprene copolymers, polybutadiene, polyisobutene, and vinyl polymer elastomers). In certain embodiments, the elastomer is present in the gum base in an amount in the range of about 3 wt% to about 50 wt% of the gum base.

[0307] Resins are used to modify the firmness of the gum base and help soften the elastomeric components of the gum base. Non-limiting examples of suitable resins include rosin esters, terpene resins (e.g., terpene resins from α-pinene, β-pinene, and / or d-limonene), polyvinyl acetate, polyvinyl alcohol, ethylene vinyl acetate, and vinyl acetate-vinyl laurate copolymers. Non-limiting examples of rosin esters include glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerized rosin, glycerol rosinate, pentaerythritol esters of partially hydrogenated rosin, methyl rosinate, or methyl esters of partially hydrogenated rosin. In certain embodiments, the resin is present in the gum base in an amount in the range of about 5 wt% to about 75 wt% of the gum base.

[0308] Softeners, also known as plasticizers, are used to modify the chewability and / or the mouthfeel of the chewing gum composition. Generally, softeners include oils, fats, waxes, and emulsifiers. Non-limiting examples of oils and fats include tallow, hydrogenated tallow, large hydrogenated or partially hydrogenated vegetable oils (e.g., soybean oil, canola oil, cottonseed oil, sunflower oil, palm oil, coconut oil, corn oil, safflower oil, or palm kernel oil), cocoa butter, glyceryl monostearate, glyceryl triacetate, glycerol rosinate, lecithin, glycerol monoesters, glycerol diesters, glycerol triesters, acetylated monoglycerides, and free fatty acids. Non-limiting examples of waxes include polypropylene / polyethylene / Fischer-Tropsch wax, paraffin wax, and microcrystalline wax and natural waxes (e.g., candelilla wax, beeswax, and palm wax). Microcrystalline waxes, especially those with high crystallinity and high melting points, can also be considered thickeners or structure modifiers. In certain embodiments, the softener is present in the gum base in an amount in the range of about 0.5 wt% to about 25 wt% of the gum base.

[0309] Emulsifiers are used to form a homogeneous dispersion of the insoluble and soluble phases of the chewing gum composition and also have plasticizing properties. Suitable emulsifiers include glycerol monostearate (GMS), lecithin (phosphatidylcholine), polyglycerol polyricinoleate (PPGR), monoglycerides and diglycerides of fatty acids, glycerol distearate, glyceryl triacetate, acetylated monoglycerides, glyceryl triacetate, and magnesium stearate. In certain embodiments, the emulsifier is present in the gum base in an amount in the range of about 2 wt% to about 30 wt% of the gum base.

[0310] The chewing gum composition may also include adjuvants or fillers in the gum base and / or the soluble portion of the chewing gum composition. Suitable adjuvants and fillers include lecithin, inulin, polydextrose, calcium carbonate, magnesium carbonate, magnesium silicate, limestone powder, aluminum hydroxide, aluminum silicate, talc, clay, alumina, titanium dioxide, and calcium phosphate. In certain embodiments, lecithin can be used as an inert filler to reduce the viscosity of the chewing gum composition. In other specific embodiments, lactic acid copolymers, proteins (e.g., gluten and / or zein), and / or guar gum can be used to produce a chewing gum that is more readily biodegradable. Adjuvants or fillers are generally present in the gum base in an amount up to about 20 wt% of the gum base. Other optional ingredients include colorants, whitening agents, preservatives, and flavoring agents.

[0311] In certain embodiments of the chewing gum composition, the gum base constitutes about 5 wt% to about 95 wt% of the chewing gum composition, more desirably about 15 wt% to about 50 wt% of the chewing gum composition, and even more desirably from about 20 wt% to about 30 wt% of the chewing gum composition.

[0312] The soluble portion of the chewing gum composition may optionally include other artificial or natural sweeteners, bulking sweeteners, softeners, emulsifiers, flavoring agents, colorants, adjuvants, fillers, functional agents (e.g., drugs or nutrients), or combinations thereof. Examples of suitable softeners and emulsifiers are described above.

[0313] Bulking sweeteners include both caloric and non-caloric compounds. Non-limiting examples of bulking sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomaltulose, trehalose, and mixtures thereof. In certain embodiments, the bulking sweetener is present in the chewing gum composition in an amount in the range of about 1 wt% to about 75 wt% of the chewing gum composition.

[0314] Flavorings can be used in the insoluble gum base or the soluble portion of a chewing gum composition. Such flavorings can be natural flavorings or artificial flavorings. In certain embodiments, the flavorings include essential oils such as oils derived from plants or fruits, peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, wintergreen oil, bay oil, thyme oil, cedar leaf oil, nutmeg oil, allspice oil, sage oil, mace oil, and almond oil. In another certain embodiment, the flavorings include plant extracts or fruit essences such as apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, and mixtures thereof. In yet another certain embodiment, the flavorings include citrus flavorings such as extracts, essences, or oils of lemon, lime, orange, tangerine, grapefruit, citron, or kumquat.

[0315] Grain composition

[0316] In one embodiment, the composition of the present invention is a grain composition. In another embodiment, the present disclosure relates to a grain composition that comprises a composition containing polyphenols and at least one essential oil. Grain compositions are typically consumed as a staple food or as a snack. Non-limiting examples of grain compositions for use in certain embodiments include ready-to-eat cereals and hot cereals. Ready-to-eat cereals are cereals that can be consumed without further processing (i.e., cooking) by the consumer. Examples of ready-to-eat cereals include breakfast cereals and snack bars. Breakfast cereals are typically processed to produce shredded, flaked, puffed, or extruded forms. Breakfast cereals are usually eaten cold and are typically mixed with milk and / or fruit. Snack bars include, for example, energy bars, rice cakes, granola bars, and nutrition bars. Hot cereals are typically cooked in milk or water before consumption. Non-limiting examples of hot cereals include farina, porridge, polenta, rice, and oatmeal.

[0317] Grain compositions typically contain at least one grain component. As used herein, the term "grain component" refers to materials such as whole grains or parts of grains, whole seeds or parts of seeds, and whole grasses or parts of grasses. Non-limiting examples of grain components for use in certain embodiments include corn, wheat, rice, barley, bran, bran endosperm, bulgur, sorghum, millet, oats, rye, triticale, buckwheat, fonio, quinoa, beans, soybeans, amaranth, teff, spelt, and kaniwa.

[0318] In certain embodiments, the cereal composition comprises polyphenols according to the present disclosure and at least one essential oil, or a composition comprising at least one essential oil and polyphenols and at least one cereal ingredient. The at least one essential oil, polyphenols, or composition comprising at least one essential oil and polyphenols can be added to the cereal composition in a variety of ways, such as, for example, as a coating, as a cream, as a slurry, or as a matrix blend (i.e., added to the cereal formulation as an ingredient prior to preparation of the final cereal product).

[0319] Thus, in certain embodiments, the at least one essential oil and polyphenols, or a composition comprising at least one essential oil and polyphenols, is added to the cereal composition as a matrix blend. In one embodiment, the at least one essential oil and polyphenols or a composition comprising an essential oil compound and polyphenols is blended with the cereal prior to cooking to provide a cereal product. In another embodiment, the at least one essential oil and polyphenols or a composition comprising at least one essential oil and polyphenols is blended with the cereal matrix prior to extrusion of the cereal.

[0320] In another particular embodiment, the at least one essential oil and polyphenols or a composition comprising at least one essential oil and polyphenols is added to the cereal composition as a coating, such as, for example, by combining the at least one essential oil and polyphenols or a composition comprising at least one essential oil and polyphenols with a food-grade oil and applying the mixture to the cereal. In different embodiments, the at least one essential oil and polyphenols or a composition comprising at least one essential oil and polyphenols and the food-grade oil can be applied to the cereal separately by first applying the oil or sweetener. Non-limiting examples of food-grade oils for particular embodiments include vegetable oils such as corn oil, soybean oil, cottonseed oil, peanut oil, coconut oil, canola oil, olive oil, sesame seed oil, palm oil, palm kernel oil, and mixtures thereof. In yet another embodiment, a food-grade fat can be used in place of these oils provided that the fat is melted prior to application to the cereal.

[0321] In another embodiment, the at least one essential oil and polyphenols or a composition comprising at least one essential oil and polyphenols is added to the cereal composition as a slurry. Non-limiting examples of glazing agents for particular embodiments include corn syrup, honey syrup and honey syrup solids, maple syrup and maple syrup solids, sucrose, isomaltitol, polydextrose, polyols, hydrogenated starch hydrolysates, aqueous solutions thereof, and mixtures thereof. In another such embodiment, the at least one essential oil and polyphenols or a composition comprising at least one essential oil and polyphenols is added as a slurry by combining it with a glazing agent and a food-grade oil or fat and applying the mixture to the cereal. In yet another embodiment, a gum system (such as gum arabic, carboxymethyl cellulose, or alginate) can be added to the slurry to provide structural support. Additionally, the slurry can also contain colorants and can also contain flavorings.

[0322] In another embodiment, at least one essential oil and polyphenol, or a composition comprising at least one essential oil and polyphenol is added to the cereal composition as a frosting. In one such embodiment, at least one essential oil and polyphenol or a composition comprising at least one essential oil and polyphenol is combined with water and a frosting agent and then applied to the cereal. Non-limiting examples of frosting agents for use in a particular embodiment include maltodextrin, sucrose, starch, polyols, and mixtures thereof. The frosting may also contain food-grade oils, food-grade fats, colorants, and / or flavorings.

[0323] Dairy products

[0324] In one embodiment, the compositions of the present disclosure are dairy products comprising at least one essential oil and polyphenol described herein. In another embodiment, the compositions of the present disclosure are dairy products comprising a composition containing at least one essential oil and polyphenol. Dairy products suitable for the present invention and methods for preparing dairy products are well known to those of ordinary skill in the art. As used herein, dairy products include milk or foods produced from milk. Non-limiting examples of dairy products suitable for the embodiments of the present invention include milk, cream, sour cream, crème fraiche, buttermilk, fermented buttermilk, milk powder, condensed milk, evaporated milk, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, mousse, frozen yogurt, gelato, via, piima, filmjlk, kajmak, kephir, viili, kumiss, airag, ice milk, casein, ayran, lassi, khoa, or combinations thereof.

[0325] Milk is a fluid secreted by the mammary glands of female mammals for nourishing their young. The ability of females to produce milk is one of the defining mammalian characteristics and provides a major source of nutrients for neonates before they are able to digest more diverse foods. In particular embodiments of the present invention, these dairy products are derived from raw milk from cows, goats, sheep, horses, donkeys, camels, water buffalo, yaks, reindeer, moose, or humans.

[0326] In particular embodiments of the present invention, processing dairy products from raw milk typically includes the steps of pasteurization, creaming, and homogenization. Although raw milk can be consumed without pasteurization, it is typically pasteurized to destroy harmful microorganisms such as bacteria, viruses, protozoa, molds, and yeasts. Pasteurization generally involves heating the milk to a high temperature for a short period of time to substantially reduce the number of microorganisms, thereby reducing the risk of disease.

[0327] Emulsification has traditionally been after the pasteurization step and involves separating the milk into a higher fat cream layer and a lower fat milk layer. The milk will separate into a milk layer and a cream layer after standing for twelve to twenty-four hours. The cream rises to the top of the milk layer and can be skimmed off and used as a separate dairy product. Alternatively, centrifugation can be used to separate the cream from the milk. The remaining milk is classified according to its fat content, non-limiting examples of which include whole milk, 2% milk, 1% milk, and skim milk.

[0328] After removing the desired amount of fat from the milk by emulsification, the milk is often homogenized. Homogenization prevents the cream from separating from the milk and typically involves pumping the milk through a narrow tube under high pressure in order to break up the fat globules in the milk. Pasteurization, emulsification, and homogenization of milk are common but not essential for producing consumable dairy products. Thus, suitable dairy products for use in the embodiments of the present invention may not undergo processing steps, undergo a single processing step, or undergo a combination of the processing steps described herein. Suitable dairy products for use in the embodiments of the present invention may also undergo processing steps other than those described herein.

[0329] Specific embodiments of the present invention include dairy products produced from milk by additional processing steps. As described above, the cream can be skimmed off the top of the milk or separated from the milk using a machine centrifuge. In a specific embodiment, the dairy product includes sour cream, which is a high-fat dairy product obtained by fermenting cream using a bacterial culture. The bacteria produce lactic acid during fermentation, which causes the cream to become sour and thicken. In another specific embodiment, the dairy product includes crème fraîche, which is a slightly acidified high-fat cream produced in a manner similar to sour cream using a bacterial culture. Crème fraîche is generally not as thick or as sour as sour cream. In yet another specific embodiment, the dairy product includes fermented buttermilk. Fermented buttermilk is obtained by adding bacteria to milk. The resulting fermentation in which the bacterial culture converts lactose to lactic acid produces a sour-tasting fermented buttermilk. Although produced in different ways, fermented buttermilk is generally similar to traditional buttermilk, which is a byproduct of butter making.

[0330] According to other specific embodiments of the present invention, the dairy product includes milk powder, condensed milk, evaporated milk, or a combination thereof. Milk powder, condensed milk, and evaporated milk are typically produced by removing water from milk. In a specific embodiment, the dairy product comprises milk powder containing dry milk solids having a low moisture content. In another specific embodiment, the dairy product includes condensed milk. Condensed milk typically contains milk with a reduced water content and added sweeteners, resulting in a thick, sweet product with a long shelf life. In yet another specific embodiment, the dairy product includes evaporated milk. Evaporated milk typically comprises fresh homogenized milk from which approximately 60% of the water has been removed, which has been cooled, fortified with additives such as vitamins and stabilizers, packaged, and finally sterilized. According to another specific embodiment of the present invention, the dairy product contains dry milk cream and at least one essential oil and polyphenol or a composition comprising at least one essential oil and polyphenol.

[0331] In another specific embodiment, the dairy product provided herein includes butter. Butter is typically prepared by churning fresh or fermented cream or milk. Butter typically contains milk fat around small droplets containing mostly water and milk proteins. The churning process damages the membranes around the milk fat microglobules, allowing the milk fat to coalesce and separate from the other parts of the cream. In yet another specific embodiment, the dairy product includes buttermilk, which is the sour liquid remaining after butter is produced from whole milk by the churning process.

[0332] In yet another specific embodiment, the dairy product includes cheese, which is a solid food product produced by coagulating milk using a combination of rennet or rennet substitutes and acidification. Rennet is a natural enzyme complex produced in the stomachs of milk-digesting mammals and is used in cheese preparation to coagulate milk, causing it to separate into a solid known as curds and a liquid known as whey. Typically, rennet is obtained from the stomachs of young ruminants such as calves; however, alternative sources of rennet include some plants, microbial organisms, and genetically modified bacteria, fungi, or yeasts. Additionally, the milk can be coagulated by adding an acid such as citric acid. Generally, a combination of rennet and / or acidification is used to coagulate the milk. After separating the milk into curds and whey, some cheeses are made by simply draining, salting, and packaging the curds. However, for most cheeses, more processing is required. Many different methods can be used to produce hundreds of available cheese varieties. Processing methods include heating the cheese, cutting it into small pieces to drain, salting, stretching, forming cheddar cheese, washing, mold-ripening, aging, and maturing. Some cheeses, such as blue cheese, have additional bacteria or molds introduced before or during aging, imparting flavor and aroma to the final product. Cottage cheese is a cheese curd product with a suitable flavor that is drained but not pressed, thus retaining some whey. The curds are typically washed to remove acidity. Cream cheese is a soft, mild-tasting white cheese with a high fat content that is produced by adding cream to milk and then coagulating it to form rich curds. Alternatively, cream cheese can be made from skim milk, with cream added to the curds. It should be understood that cheese, as used herein, includes all solid food products produced by coagulating milk.

[0333] In another specific embodiment of the invention, the dairy product includes yogurt. Yogurt is typically produced by bacterial fermentation of milk. The fermentation of lactose produces lactic acid, which acts on the proteins in the milk, producing a gel-like texture and sour-tasting yogurt. In particularly desired embodiments, the yogurt can be sweetened and / or flavored with a sweetening agent. Non-limiting examples of flavorings include, but are not limited to, fruits (e.g., peach, strawberry, banana), herbs, and chocolate. As used herein, yogurt also includes yogurt varieties with different consistencies and viscosities, such as dahi, dadih, or dadiah, labneh, or labaneh, Bulgarian yogurt, kefir, and matsoni. In another specific embodiment, the dairy product includes a yogurt-based beverage, also known as a drinkable yogurt or yogurt smoothie. In particularly desired embodiments, the yogurt-based beverage can contain a sweetening agent, a flavoring, other ingredients, or a combination thereof.

[0334] In certain embodiments of the present invention, other dairy products than those described herein may be used. Such dairy products are well known to those of ordinary skill in the art, and non-limiting examples thereof include milk, milk and juice, coffee, tea, milk spreads, healthy yogurt, yogurt, kaymak, kefir, whey wine, kumis, ayran, ice milk, casein, salted yogurt, lassi, and Korean condensed milk.

[0335] According to certain embodiments of the present invention, the dairy composition may further comprise other additives. Non-limiting examples of suitable additives include sweeteners and flavorants such as chocolate, strawberry, and banana. Certain embodiments of the dairy composition provided herein may further comprise additional nutrient supplements such as vitamins (e.g., vitamin D) and minerals (e.g., calcium) to improve the nutrient composition of the milk.

[0336] In some embodiments, the compositions of the present invention are non-dairy milks, plant-based beverages, plant protein beverages, plant milks such as soy milk, almond milk, rice milk, soy milk, coconut milk, workpiece plant milk, etc.

[0337] Tabletop functional sweetener composition

[0338] In some embodiments, the compositions of the present invention are tabletop functional sweetener compositions that comprise at least one essential oil and polyphenol and: (i) at least one functional ingredient; (ii) at least one filler; and (iii) optionally at least one sweetness improvement composition and / or anti-caking agent having improved temporal and / or flavor characteristics. According to certain embodiments, suitable "fillers" include maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomaltitol, maltose, tagatose, lactose, inulin, glycerin, propylene glycol, polyols, polydextrose, oligofructose, cellulose and cellulose derivatives, etc., and mixtures thereof. Additionally, according to still other embodiments of the present invention, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohols may be used as fillers since they provide good content uniformity without adding a large number of calories. In one embodiment, the filler may serve as a sweetness improvement composition.

[0339] As used herein, the phrases "anti-caking agent" and "flow agent" refer to any composition that prevents, reduces, inhibits, or curbs the attachment, binding, or contact of at least one natural and / or synthetic high-intensity sweetener molecule with another natural and / or synthetic high-intensity sweetener molecule. Alternatively, an anti-caking agent can refer to any composition that aids in the uniformity and uniform dissolution of the contents. According to specific embodiments, non-limiting examples of anti-caking agents include tartar, calcium silicate, silica, microcrystalline cellulose (Avicel from FMC BioPolymer, Philadelphia, Pa.), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop functional sweetener composition in an amount from about 0.001% to about 3% by weight of the tabletop functional sweetener composition.

[0340] Tabletop functional sweetener compositions are presented and packaged in a variety of different forms, and it is contemplated that the tabletop functional sweetener compositions of the present invention can be in any form known in the art. According to specific embodiments, non-limiting examples include powder form, granule form, sachets, tablets, capsules, pellets, cubes, solids, and liquids.

[0341] In an embodiment, the tabletop functional sweetener composition comprises a single-serve (portion-controlled) sachet containing a dry blend of a functional sweetener formulation. The dry blend formulation can generally include powders or granules. Although tabletop functional sweetener sachets can be of any size, illustrative non-limiting examples of conventional portion-controlled tabletop sweetener sachets are approximately 2.5 × 1.5 inches and hold approximately 1 gram of sweetener composition having the sweetness equivalent to 2 teaspoons of granulated sugar (about 8 g). The amount of natural and / or synthetic high-intensity sweeteners in the dry blend tabletop functional sweetener formulation will vary due to the different potencies of the different natural and / or synthetic high-intensity sweeteners. In specific embodiments, the dry blend tabletop functional sweetener formulation can contain natural and / or synthetic high-intensity sweeteners in an amount from about 1% (w / w) to about 10% (w / w) of the tabletop functional sweetener composition.

[0342] Solid tabletop functional sweetener embodiments include cubes and tablets. A non-limiting example of a common cube is the size equivalent to a standard cube of granulated sugar, which is approximately 2.2 × 2.2 × 2.2 cm 3 and weighs approximately 8 g. In one embodiment, the solid tabletop sweetener is in tablet form or any other form known to those skilled in the art.

[0343] In one embodiment, a tabletop functional sweetener composition can also be formulated for a target use, e.g., for beverages, foods, pharmaceuticals, cosmetics, herbal / vitamins, tobacco, and any other product that can be sweetened. For example, a tabletop functional sweetener composition for baking can be formulated with additional protectants such as encapsulants. Other forms will be apparent to those skilled in the art of tabletop sweeteners.

[0344] Methods commonly used to manufacture packeted powdered or granular functional sweetener formulations include fluidized bed agglomeration. Other methods of preparing tabletop sweetener compositions are well known to those of ordinary skill in the art.

[0345] Method

[0346] In another aspect, the present disclosure relates to a method for improving a human condition, the method comprising: administering to a person in need of improvement of a condition an edible composition described anywhere herein. In a particular embodiment, the composition comprises: a first polyphenol; and at least one essential oil, wherein the ratio of total polyphenol to total essential oil is from about 1:10 to about 100:1. In some embodiments, the composition is free or substantially free of caffeine.

[0347] In some embodiments, the methods described herein elicit one or more effects in a person, such as: improving cognitive function; improving mood; improving well-being; improving friendliness; improving social ability; improving relaxation, increasing euphoria; improving feelings of joy; improving alertness; improving satisfaction; improving feelings of calm; improving feelings of tranquility; improving mental ability; improving memory accuracy; improving memory speed; improving relaxation; improving / sustaining attention; improving attention accuracy; improving the Stroop effect, improving attention speed; reducing stress; reducing tension; reducing mental fatigue; reducing anxiety; reducing lethargy; reducing headache; or any combination thereof.

[0348] In some embodiments, a method for improving the condition of a human subject is disclosed, the method comprising: administering to a person in need of improvement of a condition a beverage comprising: a first polyphenol; and at least one essential oil, wherein the weight ratio of total polyphenol to total essential oil in the beverage is from about 1:10 to about 100:1, and wherein the first polyphenol is derived from sage.

[0349] In other embodiments, a method for improving the condition of a human subject is disclosed, the method comprising: administering to a person in need of improvement of a condition a beverage comprising: a first polyphenol; and at least one essential oil, wherein the weight ratio of total polyphenol to total essential oil in the beverage is from about 1:10 to about 100:1, and wherein the first polyphenol is derived from grape seeds.

[0350] In some embodiments, the composition is administered orally by causing a person to ingest the composition. The composition can be administered once, or alternatively more than once a day. The administration can last for at least 1 day, at least 1 week, at least 1 month, at least 1 year. In some embodiments, the methods include applying a certain time interval between any two administrations per day, wherein the time interval is at least about 1 hour, at least about 2 hours, at least about 3 hours, at least about 4 hours, at least about 5 hours, or at least about 6 hours.

[0351] In some embodiments of the methods described herein, the composition or beverage takes effect after a period of time after administration, wherein the period of time is about 5 minutes, or about 15 minutes, or about 30 minutes, or about 60 minutes, or about 90 minutes, or about 120 minutes, or about 150 minutes, or about 200 minutes, or about 250 minutes, or about 300 minutes.

[0352] In some embodiments, the dosage of at least one essential oil in the composition administered to a human is at least about 3.0 mg, at least about 50 mg, at least about 100 mg, at least about 150 mg, or any value therebetween. In some embodiments, the dosage of polyphenols in the composition administered to a human is at least about 15 mg, at least about 50 mg, at least about 100 mg, at least about 200 mg, at least about 250 mg, at least about 300 mg, or any value therebetween.

[0353] Non-patent literature

[0354] Jackson, P. A., Haskell-Ramsay, C., Forster, J., Khan, J., Veasey, R., Kennedy, D. O., Wilson, A. R., Saunders, C., Wightman, E. L., Acute cognitive performance and mood effects of coffee berry and apple extracts: A randomised, double blind, placebo-controlled crossover study in healthy humans, Nutritional Neuroscience, 2021, DOI: 10.1080 / 1028415X.2021.1963068.

[0355] Ward-Ritacco, C.L., Wilson, A.R., O’Connor, P.J., An Apple Extract Beverage Combined with Caffeine Can Improve Alertness, Mental Fatigue, and Information Processing Speed. [Apple Extract Beverage Combined with Caffeine Can Improve Alertness, Mental Fatigue, and Information Processing Speed] Journal of Cognitive Enhancement [Cognitive Enhancement Journal], 2021, https: / / doi.org / 10.1007 / s41465-020-00204-1.

[0356] Reed, R.A., Mitchell, E.S., Saunders, C., and O’Connor, P., Acute Low and Moderate Doses of a Caffeine-Free Polyphenol-Rich Coffeeberry Extract Improve Feelings of Alertness and Fatigue Resulting from the Performance of Fatiguing Cognitive Tasks. [Acute Low and Moderate Doses of a Caffeine-Free Polyphenol-Rich Coffeeberry Extract Improve Feelings of Alertness and Fatigue Resulting from the Performance of Fatiguing Cognitive Tasks] Journal of Cognitive Enhancement [Cognitive Enhancement Journal], 2019, 3, 193 - 206.

[0357] McGranahan, M., Nuccio, R., Mitchell, E., Pahnke, M., and O’Connor, P., Acute Effects of Two Doses of a Coffeeberry Extract on Mental Energy-Related Feelings and Cycling Performance After Cognitive and Physical Work. [Acute Effects of Two Doses of a Coffeeberry Extract on Mental Energy-Related Feelings and Cycling Performance After Cognitive and Physical Work] Current Developments in Nutrition [Latest Developments in Nutrition], 2021, 5(Supplemental 2), 1294.

[0358] All publications, patents, and patent applications mentioned in the specification represent the level of those skilled in the art to which this disclosure pertains.

[0359] The following examples illustrate preferred but non-limiting embodiments of this disclosure.

[0360] Examples

[0361] Example 1 - Study on the acute effects of a composition containing on cognitive function and alertness in healthy adults.

[0362] Background and Objectives

[0363] It has been reported that polyphenols and some essential oil compounds are beneficial to humans. However, based on previous disclosures, their acute effects on cognitive function improvement are not obvious.

[0364] The purpose of the proposed randomized, double-blind, placebo-controlled, balanced crossover method is to evaluate the acute effects of a composition system containing both polyphenols and selected essential oil compounds on cognitive and mood functions. The trial utilized Cognimapp, an online cognitive assessment system. The main cognitive / mood assessments will be conducted before and 60 minutes after administration, on four different test days respectively, with a washout period of at least 1 day in between.

[0365] Study Population

[0366] Three studies were conducted, with 9 participants in Study 1, 36 participants in Study 2, and 30 participants in Study 3. Respondents were recruited through an online survey using inclusion and exclusion criteria.

[0367] The following criteria were used to select the participants for the study:

[0368] · Participants volunteered to participate in the trial;

[0369] · Participants must self-assess as being in good health;

[0370] · Aged 21 to 60 years at the time of consent;

[0371] · Participants agreed to remain engaged in the tasks during all tests, which could be determined from the dataset.

[0372] Participants could not participate if they had the following conditions:

[0373] · Suffered from any medical condition / disease that would affect their participation in the study (e.g., feeling unwell, decreased brain performance such as concentration, memory, accuracy, etc.). (Note: If a participant has a condition / disease that would not interact with the effective treatment or interfere with performance, the participant may be allowed to participate);

[0374] · Have been diagnosed with a mental disorder or are receiving treatment for a mental disorder in the past 12 months;

[0375] · Have frequent migraines (≥1 per month) that require drug treatment;

[0376] · Have a sleep disorder or are taking sleep aids;

[0377] · Are pregnant, planning to become pregnant, or breastfeeding;

[0378] · Are currently taking prescription and over-the-counter (OTC) medications, especially contraceptive treatments for female participants, and medications taken "as needed" for the treatment of asthma (e.g., steroids) and hay fever (limited to sedating antihistamines such as chlorpheniramine). (Note: There may be other situations of drug treatment where there is no interaction with the effective treatment and no impact on brain function is expected, and participants can participate in the assessment);

[0379] · Have taken antibiotics in the past 4 weeks (Note: Can participate after a 4-week antibiotic washout before participation);

[0380] · Smoke or use nicotine or nicotine replacement products

[0381] · Have excessive caffeine intake (>500 mg / day), see CCQ;

[0382] · Self-evaluate as having difficulty concentrating on tasks, such as having too many meetings every day, etc.

[0383] · Have visual impairment (including color blindness) that cannot be corrected with glasses or contact lenses

[0384] · Refuse to drink beverages containing artificial sweeteners (e.g., aspartame, sucralose, acesulfame potassium, etc.).

[0385] Example beverages to be evaluated for the study

[0386] In the study, various beverage products plus a placebo were evaluated. Table 1 shows the composition of the example beverages used in the sage study. Table 2 shows the composition of the example beverages in the grape seed study. The beverage products are non-commercial carbonated beverages. All ingredients are food-grade and are generally regarded as safe (GRAS) by the FDA. In all products, the ingredients present in the vehicle are at the same level. Considering that the study is double-blind, no ingredient information will be provided on the label. The product label reads as follows: carbonated beverage, code number, manufacturing date, not for sale.

[0387] Table 1. Example beverages containing sage products for Study 1 and Study 2.

[0388]

[0389] Table 2. Example beverages of grape seed products for Study 3.

[0390]

[0391] Participants were randomly assigned to a balanced schedule that specified the order in which they received the four interventions.

[0392] Participants were instructed to consume one of the four interventions during each day of their assessment days (Day 1 / Day 2 / Day 3 / Day 4), where the order of the interventions was balanced among participants (via random assignment to a balanced schedule - example above).

[0393] A 3 - digit code was assigned to each intervention. The computerized balanced schedule was generated by a third party not involved in the study. Based on the balanced schedule, the beverages were prepared and pre - packaged by a third party also not involved in the study at a GMP test facility. The packaging / label displayed only "Sparkling Beverage, Code Number, Manufacturing Date, and Not for Sale". The beverages were stored at 4 °C until consumption.

[0394] No prescription pharmaceutical products (excluded according to the exclusion criteria), including OTC products, were to be used during the trial.

[0395] Observations

[0396] Efficacy

[0397] This was designed as an exploratory placebo - controlled study to investigate the acute effects of the selected products listed in Tables 1 - 2 on cognitive performance and alertness compared to placebo. Efficacy was evaluated for the comparative (vs. placebo) effects of the study products on the following measures after a single dose:

[0398] Cognitive function - executive function, attention, working memory, long - term memory (pre - dosing baseline and 60 min post - dosing).

[0399] Cognitive function and mental fatigue during an extended execution of a cognitively demanding task (pre - dosing baseline and 60 min post - dosing).

[0400] Alertness, stress, and sense of well - being, as evaluated by the Visual Analogue Mood Scale (VAMS) 60 min post - dosing.

[0401] Safety

[0402] All products were manufactured in a GMP test facility and cleared with microbiological testing.

[0403] The composition of the beverage is not associated with any significant adverse effects. Therefore, the recommended dose of coffee berry juice for the beverage product portfolio should be safe. There are no issues of subject autonomy. However, participants are encouraged to report any abnormal or adverse effects during the study.

[0404] Investigation

[0405] The study followed a randomized, double-blind, placebo-controlled, balanced crossover design.

[0406] During the study, participants attended an orientation / training session and four active treatment days (Day 1, Day 2, Day 3, Day 4), with a washout period of at least 1 day (24 hours) between treatment days.

[0407] The orientation session included obtaining an informed consent form (ICF), training, and practice with Cognimapp. The procedures on Day 1, Day 2, Day 3, and Day 4 were the same, except that participants received different treatments during each treatment day. On treatment days, participants were required to abstain from alcohol (24 hours) and caffeine (18 hours). At least one hour after completing a meal, participants were instructed to complete a 15-minute online cognitive and mood assessment on Cognimapp. Examples of task assignments using Cognimapp are shown in Figure 1 this document. After the first cognitive assessment, participants received the treatment for the day (300 mL of the beverage, administered over 20 minutes), and the same cognitive / mood assessment as above was conducted 60 minutes after administration. No other food or beverage except water was to be consumed during the assessment.

[0408]

[0409] Compliance with the protocol

[0410] An individual participant will be withdrawn from the trial if any of the following occur:

[0411] · The participant withdraws their consent, without the need to justify the decision;

[0412] · The participant no longer meets the inclusion / exclusion criteria;

[0413] · The subject has to take any concomitant prescription medications or any other substances, the taking of which would constitute grounds for exclusion (according to the exclusion criteria), and the subject cannot be rescheduled;

[0414] · The participant is no longer able to participate due to other medical reasons (including adverse effects).

[0415] Statistics

[0416] Planned analyses

[0417] Since this is an exploratory investigation and there is no existing data available for any prediction of treatment effects, the primary endpoint will be indeterminate.

[0418] Apply one or more of the intended analyses to the following data (using pre-treatment data or data given after baseline adjustment).

[0419] Emotional measurements - alertness, stress, sedation scores (pre-dose baseline and 60 min post-dose)

[0420] Cognitive function - individual task parameters (pre-dose baseline and 60 min post-dose)

[0421] Cognitive function - composite cognitive factors (pre-dose baseline and 60 min post-dose)

[0422] Cognitive function and mental fatigue during the extended execution of cognitively demanding tasks (pre-dose baseline and 60 min post-dose).

[0423] Randomization

[0424] During the introductory visit, participants were randomly assigned to receive six treatments (represented by 3-digit product codes) according to a blinded balance schedule using a computer-generated list of random numbers.

[0425] Sample size

[0426] The cross-over design and the proposed sample size of 32 participants delivered good power (over 90%) to detect moderate effect sizes seen previously with similar interventions. Power was calculated using G*Power 3.0.

[0427] Results

[0428] Subjective measurements using the Profile of Mood States - Short Form and the Bond-Lader Mood Scale were used to evaluate stress, vigor, fatigue, alertness, satisfaction, and sense of calm. Cognitive measurements can be summarized as attention accuracy, attention speed, working memory, memory speed, and episodic memory ( Figure 1 ). Figure 1 All tasks listed in [[ ]] yielded multiple outcome measures. Each cognitive function measurement was analyzed using 60 min post-dose adjusted by pre-dose measurements as covariates.

[0429] Three independent studies were conducted to investigate the sage system (Studies 1 and 2) and the grape seed system (Study 3). The results are summarized below.

[0430] Study 1 (sage system; 9 participants in total)

[0431] One participant withdrew from the study, and a total of 9 datasets were input for analysis. As shown in Table 3, compared with the placebo, Sage System 1 significantly reduced fatigue (p = 0.022), improved calmness (p = 0.034) and 2-back reaction time (p = 0.0001); Sage System 2 significantly reduced fatigue (p = 0.014) and tension (p = 0.022), and improved the Stroop reaction time (p = 0.046) and 2-back reaction time (n = 0.021).

[0432] Study 2 (Sage System; 36 participants in total)

[0433] Eight participants withdrew from the study, and a total of 36 datasets were input for analysis. As shown in Table 4, compared with the placebo, Sage System 1 significantly reduced fatigue (p = 0.022), improved alertness (p = 0.02) and satisfaction (p = 0.002); compared with the placebo, Sage System 2 showed significance in reducing fatigue (p = 0.038) and improving the accuracy of 2-back (p = 0.037).

[0434] Study 3 (Grape Seed System; 30 participants in total)

[0435] Ten participants withdrew from the study, and a total of 30 datasets were included in the analysis. As shown in Table 5, compared with the placebo, Grape Seed System 1 showed significance in the comprehensive level of working memory (p = 0.027), the accuracy of 2-back (p = 0.014) and Stroop (p = 0.028); Grape Seed System 2 significantly improved the accuracy of 2-back (0.01).

[0436] The above results provide evidence to support that polyphenols and at least one essential oil compound have a synergistic effect in reducing mental fatigue and tension, improving attention accuracy, working memory and alertness in subjects when administered in an optimal ratio and dose combination.

[0437] Table 3 Observation results of Study 1

[0438]

[0439]

[0440] Compared with the placebo, *p < 0.05, **p < 0.01

[0441] Table 4 Observation results of Study 2

[0442] Benefits Sage System 1 Sage System 2 Sage Reduce Fatigue * * - Bond - Lader Alertness * - - Bond - Lader Content ** - - 2 - Back Accuracy - * -

[0443] Compared with the placebo, *p < 0.05, **p < 0.01

[0444] Table 5 Observation results of Study 3

[0445] Benefits Grape Seed System 1 Grape Seed System 2 Sage Working Memory * - - 2 - Back Accuracy * ** * Stroop Accuracy * - -

[0446] Compared with placebo, *p < 0.05, **p < 0.01

[0447] Example 2 - Study on the acute effects of three plant extracts on cognitive function and mood in healthy young adults.

[0448] Background and Objectives

[0449] It has been reported that several plant extracts are beneficial to human cognition and mood, including sage, tea, coffee beans, and caffeine. However, their acute effects on cognitive function improvement and mood are not clear.

[0450] The purpose of the proposed randomized, double - blind, placebo - controlled, balanced crossover method was to evaluate the acute effects of a composition system with selected plant extracts and caffeine on cognitive and mood functions. The trial utilized a 60 - minute computerized cognitive assessment (COMPASS, including the Cognitive Demand Battery, Visual Analogue Mood Scale (VAMS), Profile of Mood States (POMS), positive items from the Positive and Negative Affect Scale (PANAS), and a series of novel positive mood VAS). Cognitive / Emotional assessments were to be conducted before administration and at 60 minutes, 180 minutes, and 300 minutes after administration.

[0451] Study Population

[0452] Four studies were conducted, with 50 participants in each of the four studies. Responders were selected after remote screening completed via video / phone call.

[0453] The following criteria were used to select the participants for the study:

[0454] · Participants volunteered to participate in the trial;

[0455] · Participants must self - assess as being in good health, including completing a health screening;

[0456] · Aged 18 to 45 years at the time of consent;

[0457] · Completed the Caffeine Consumption Questionnaire (CCQ);

[0458] · Agreed to complete physiological eligibility measurements, including (blood pressure, height and weight, and waist - hip ratio);

[0459] · Completed training on cognitive and emotional measurements;

[0460] · Participants agreed to remain engaged in the tasks across all tests, which could be determined from the dataset.

[0461] Participants could not participate if they had any of the following:

[0462] · Suffered from any medical condition / disease that would affect their participation in the study (e.g., feeling unwell, decreased brain performance such as concentration, memory, accuracy, etc.). (Note: If the participant had a condition / disease that would not interact with the active treatment or impede performance, the participant could be allowed to participate);

[0463] · Had been diagnosed with a mental disorder or was receiving treatment for a mental disorder in the past 12 months;

[0464] · Suffered from frequent migraines (≥1 per month) that required medication;

[0465] · Suffered from a sleep disorder or was taking sleep aids;

[0466] · Were pregnant, planning to become pregnant, or breastfeeding;

[0467] · Were currently taking prescription and over-the-counter (OTC) medications, especially contraceptive treatment for female participants, and medications taken "as needed" for the treatment of asthma (e.g., steroids) and hay fever (limited to sedating antihistamines such as chlorphenamine). (Note: There may be other cases of medication treatment where there is no interaction with the active treatment and no expected impact on brain function, and the participant can participate in the assessment);

[0468] · Had taken antibiotics in the past 4 weeks (Note: Could participate after a 4-week antibiotic washout period before participation);

[0469] · Smoked or used nicotine or nicotine replacement products

[0470] · Had excessive caffeine intake (>500 mg / day), see CCQ;

[0471] · Self-reported difficulty concentrating on tasks, e.g., too many meetings per day, etc.

[0472] · Had visual impairment (including color blindness) that could not be corrected with glasses or contact lenses

[0473] · Refused to drink beverages containing artificial sweeteners (e.g., aspartame, sucralose, acesulfame potassium, etc.).

[0474] Demographic information for the 50 participants included in the analysis is shown in Table 6. Participant disposition is shown in Figure 5 below.

[0475]

[0476] Table 6: Demographic Information

[0477]

[0478] Example beverages to be evaluated for the study

[0479] A variety of beverage products plus a placebo were evaluated in the study. Table 7 shows the composition of the example beverages used in the study. All ingredients are food grade and are generally regarded as safe (GRAS) by the FDA. In all products, the ingredients present in the vehicle are at the same level. Considering that the study is double - blind, no ingredient information will be provided on the label.

[0480] Table 7. Example beverages for Studies One through Four

[0481]

[0482]

[0483] Each of the four beverages was bottled and identified by a manufacturer's own code that was site - specific (A, B, C, D). The order in which participants received the four beverages was balanced within the group by random assignment to a balanced schedule.

[0484] These beverages were each 10 oz and were poured into separate opaque, lidded containers on a daily basis. Each beverage was consumed in the presence of a researcher to ensure 100% compliance.

[0485] Procedure

[0486] Participants underwent an initial online screening, followed by a face - to - face lifestyle and demographic screening. Before starting the study, participants completed a short training session during which they performed cognitive tasks in the form of three repetitions of a shortened version of the COMPASS cognitive task, followed by a full - length 60 - minute task.

[0487] The methodology for each of the subsequent four studies was the same, except that each participant consumed a different beverage during each of their four visits. Participants were asked to abstain from alcohol for 24 hours and to refrain from caffeine at night. Upon arrival each day, participants completed a 60 - minute COMPASS assessment. Thereafter, participants would receive the treatment for the day and COMPASS assessments were performed at 60 minutes, 180 minutes, and 300 minutes after administration.

[0488] Observations

[0489] Efficacy

[0490] This is intended as an exploratory placebo-controlled study to investigate the acute effects of the selected products listed in Table 7 on cognitive performance, alertness, and mood compared to placebo. Efficacy was evaluated by comparing the effects (versus placebo) of the study products on the following measures after a single dose:

[0491] Safety

[0492] All products were manufactured in a GMP pilot plant and cleared by microbiological testing.

[0493] The ingredients of the beverage were not associated with any significant adverse effects. There were no issues of subject autonomy. However, participants were encouraged to report any unusual or adverse effects during the study.

[0494] Investigation

[0495] The study followed a randomized, double-blind, placebo-controlled, balanced crossover design.

[0496] During the study, participants attended an orientation / training session and four active treatment days (Day 1, Day 2, Day 3, Day 4), with a washout period of at least 1 day (24 hours) between treatment days.

[0497] The procedures on Day 1, Day 2, Day 3, and Day 4 were the same, except that participants received different treatments during each treatment day. On treatment days, participants were required to abstain from alcohol (24 hours) and caffeine (overnight). No other food or beverage except water was to be consumed during the assessment period.

[0498] Compliance with protocol

[0499] An individual participant will be withdrawn from the trial if any of the following occur:

[0500] · The participant withdraws their consent, without the need to justify the decision;

[0501] · The participant no longer meets the inclusion / exclusion criteria;

[0502] · The subject has to take any concomitant prescription medications or any other substances, the taking of which would constitute grounds for exclusion (according to the exclusion criteria), and the subject cannot be rescheduled;

[0503] · The participant is no longer able to participate due to other medical reasons (including adverse effects).

[0504] Cognitive and mood assessment

[0505] Several separate cognitive / mood assessment tasks were used. Some of these tasks employed were standard "classical" computerized cognitive tasks, and "Cognitive Demand Battery" (CBD) tasks (Figure 6) were also used.

[0506]

[0507] Figure 6 The running order of each task in COMPASS

[0508] Cognitive outcome: Derivation of overall outcome and cognitive factors

[0509] Use the overall performance measures and cognitive factors derived from COMPASS to determine whether the treatment has an overall effect across the entire cognitive test battery or an effect only on cognitive domains.

[0510] ‘Execution speed’:

[0511] This overall outcome measures overall execution speed. It is calculated as the average execution speed (msec) of all tasks in the test battery that collect response time data for individual stimuli: choice reaction time, simple reaction time, digit vigilance task, rapid visual information processing (average of 3 repetitions), digit working memory, delayed picture recognition, delayed word recognition.

[0512] ‘Execution accuracy’:

[0513] It is calculated as the average percentage of accuracy of all tasks for which data can be collected, including: choice reaction time, digit vigilance task, rapid visual information processing, digit working memory, Corsi blocks, immediate word recall, delayed word recall, delayed picture recognition, and delayed word recognition.

[0514] ‘Attention speed’:

[0515] It is calculated as the average speed (msecs) of performing attention tasks in the test battery.

[0516] ‘Attention accuracy’:

[0517] It is calculated as the average percentage of accuracy of performing attention tasks in the test battery.

[0518] ‘Working memory’:

[0519] It is calculated as the average percentage of accuracy / maximum score of performing working memory tasks in the test battery.

[0520] ‘Episodic memory’:

[0521] It is calculated as the average percentage of accuracy of long-term memory tasks in the test battery.

[0522] ‘Memory speed’:

[0523] Calculated as the average speed (msec) of performing the working and episodic memory tasks that collected reaction time data to individual stimuli.

[0524] Cognitive Needs Test Battery (CBD):

[0525] The goal of this test battery is to assess the effects of treatment on speed / accuracy and mental fatigue during sustained performance of cognitively demanding tasks. The test battery consists of performance on a 10-min test battery of mentally challenging tasks that are repeated three times in direct succession.

[0526] Sentiment Measurement:

[0527] The Brief Inventory of Mood States (POMS) is a 37-item scale that is organized into six mood dimensions: anger, confusion, depression, fatigue, tension, and energy.

[0528] The Visual Analog Mood Scales (VAMS) are completed as part of the COMPASS battery. They consist of eighteen visual analog scales consisting of pairs of opposite emotion / state adjectives. Participants rate where they are in the current moment between the two adjectives.

[0529] The Positive and Negative Affect Scale (PANAS) is a self-report questionnaire with two ten-item scales that measure positive and negative affect, respectively.

[0530] statistics

[0531] Plan Analysis

[0532] There were no clear primary or secondary outcomes, but each of the cognitive outcomes followed a natural hierarchy, taking precedence over each of the individual task scores.

[0533] analyze

[0534] Prior to the main analysis of treatment effects, pre-administration differences between treatments were investigated by one-way ANOVAS or, for the CBD results, two-way (treatment x replication) ANOVAS.

[0535] For all cognitive and mood measures, the primary analysis of post-administration data was by linear mixed models (LMM) using the MIXED procedure in SPSS, with the pre-administration baseline for each outcome included as a covariate. For cognitive global performance, cognitive factors derived from COMPASS and individual task outcomes, and mood outcomes, terms for beverage (A, B, C, D), assessment (60, 180, and 300 min post-administration), and their interactions were fit.

[0536] If there is a significant main effect for the evaluation of the interaction effect of the beverage or beverage x, a single-group a priori planned comparison is initiated. Any main effect of the product was explored by comparing all three active interventions (tea + caffeine, sage + caffeine, coffee bean + caffeine) to placebo.

[0537] Randomization

[0538] During the introductory visit, participants were randomly assigned to receive one of four treatments (represented by unit product codes) according to a blinded balanced schedule using a computer-generated list of random numbers.

[0539] Sample size

[0540] The cross-over design and the proposed sample size of 48 participants delivered good power (over 95%) to detect true treatment-related effects. Power was calculated using G*Power 3.0.

[0541] Results

[0542] Cognitive function

[0543] The primary analysis (LMM) of the overall speed and accuracy results showed a significant main effect of the intervention on the overall "executive accuracy" measure. Comparisons referring to the mean data across post-dose time points showed an overall accuracy improvement after coffee bean + caffeine (P < 0.001) and sage + caffeine (P = 0.01) compared to placebo (Table 8). In terms of comparisons of data from individual assessments, coffee bean + caffeine was associated with significant accuracy benefits during both the 180 min and 300 min assessments (p < 0.01) compared to placebo, while sage + caffeine was associated with improvement only during the last assessment (p < 0.05).

[0544] The main analysis also showed a main effect of the drink on two factors, speed of attention and attention accuracy, derived from the COMPASS task. With respect to speed of attention, a cross-assessment benefit was seen only after coffee bean + caffeine (p < 0.01), and there was a trend towards the same effect for sage + caffeine (p < 0.01). Consistent with this, speed improved only during a single assessment (180 min) and only after coffee bean + caffeine (p < 0.01). However, compared to placebo, all three drinks were associated with an improvement in cross-assessment attention accuracy (tea + caffeine, p < 0.05; sage + caffeine and coffee bean + caffeine, p < 0.001, Table 8). For each individual assessment, during the 60 min assessment, all three drinks led to better accuracy than placebo (tea + caffeine / sage + caffeine, p < 0.05; coffee bean + caffeine, p < 0.001), and both sage + caffeine and coffee bean + caffeine improved performance during the 180 min (both p < 0.01) and 300 min (both p < 0.05) assessments. There was also a trend towards a main effect of the drink on episodic memory [F(3,215) = 2.117, p < 0.1], which was predicted by a significant improvement in memory performance after coffee bean + caffeine (p < 0.05) compared to cross-assessment placebo.

[0545] The drink had no significant effect on the remaining overall measures and other cognitive factors.

[0546] Initial LMM analyses revealed main effects indicating drink-related improvements in performance on all three tasks in the cognitive demand test battery. Compared with placebo, all three drinks were associated with better performance across the test period, i.e., more accurate subtractions in the 3 s continuous task (tea + caffeine and sage + caffeine, p < 0.01; coffee bean + caffeine, p < 0.001, Table 8). Comparisons referencing individual assessment data showed that this relationship reached significance for coffee bean + caffeine at all three time points (60 min, p < 0.05; 180 min, p < 0.01; 300 min, p < 0.05), for tea + caffeine at the latter two time points (180, p < 0.05; 300, p < 0.01), and for sage + caffeine during the last assessment period (300, p < 0.05). There was also a main effect of drink on the number of inaccurate subtractions in the 3 s continuous task [F(3,1642) = 4.35, p < 0.01). Compared with placebo, all three drinks also led to improved accuracy in performing the rapid visual information processing (RVIP) task across the post-dose assessments (tea + caffeine, p < 0.01; sage + caffeine and coffee bean + caffeine, p < 0.001). Both sage + caffeine and coffee bean + caffeine led to improvements during each of the three post-dose assessments (60 min - sage + caffeine, p < 0.05; coffee bean + caffeine, p < 0.001; 180 min - both p < 0.01; 300 min - both p < 0.001), while tea + caffeine led to improved performance only during the 60 min and 300 min assessments (both p < 0.05).

[0547] Conclusion:

[0548] Compared with placebo, all three drinks were associated with improved attentional accuracy and improvements in performance on the 3 s continuous and RVIP tasks, while reducing mental fatigue during performance of the CDB task. Both sage + caffeine and coffee bean + caffeine led to significantly improved executive accuracy across all cognitive tasks (executive accuracy). Coffee bean + caffeine alone significantly improved the speed of performing the attentional task (attentional speed), performance on the long-term memory task (episodic memory), and performance on the 7 s continuous task (Table 8).

[0549] Table 8 Findings from the study in Example 2

[0550] Compared with placebo, *p < 0.05; **p < 0.01; ***p < 0.001

[0551] Example 3 - Study of the acute effects of three plant extracts on cognitive function and mood in healthy young adults.

[0552] Background and Objectives

[0553] Several plant extracts have been reported to be beneficial for human cognition and mood, including sage, tea, lemon balm, and chamomile. However, their acute effects on cognitive function improvement and mood are not clear.

[0554] The aim of the proposed randomized, double-blind, placebo-controlled, balanced crossover method was to evaluate the acute effects of composition systems with: i) sage and tea extracts; ii) lemon balm extract; iii) chamomile extract; and iv) placebo on cognitive and mood functions. The trial utilized a 60-minute computerized cognitive assessment (COMPASS, including a cognitive demand test battery, Visual Analogue Mood Scale (VAMS), Profile of Mood States (POMS), positive items from the Positive and Negative Affect Schedule (PANAS), and a series of novel positive affect VAS). Cognitive / mood assessments were to be conducted before administration and at 60 minutes, 180 minutes, and 300 minutes after administration.

[0555] Study Population

[0556] Four studies were conducted, with 50 participants in each of the four studies. Responders were selected after remote screening completed via video / phone call.

[0557] The following criteria were used to select participants for the study:

[0558] · Participants volunteered to participate in the trial;

[0559] · Participants had to self-assess as being in good health, including completion of a health screening;

[0560] · Age 18 to 45 years at consent;

[0561] · Completed a Caffeine Consumption Questionnaire (CCQ);

[0562] · Agreed to complete physiological eligibility measurements, including (blood pressure, height and weight, and waist-hip ratio);

[0563] · Completed training on cognitive and mood measurements;

[0564] · Participants agreed to remain engaged in the tasks during all tests, which could be determined from the dataset.

[0565] Participants were ineligible to participate if they had the following:

[0566] · Suffering from any medical condition / disease that may affect participation in the study (e.g., feeling unwell, brain manifestations such as decreased concentration, memory, accuracy, etc.). (Note: If the participant has a condition / disease that will not interact with the active treatment or interfere with performance, the participant may be allowed to participate);

[0567] · Having been diagnosed with a mental disorder or receiving treatment for a mental disorder in the past 12 months;

[0568] · Suffering from frequent migraines (≥1 per month) that require medical treatment;

[0569] · Suffering from a sleep disorder or taking sleep aids;

[0570] · Pregnant, planning to become pregnant, or breastfeeding;

[0571] · Currently taking prescription and over-the-counter (OTC) medications, especially contraceptive treatments for female participants, and medications taken "as needed" for the treatment of asthma (e.g., steroids) and hay fever (limited to sedating antihistamines such as chlorpheniramine). (Note: There may be other cases of medical treatment where there is no interaction with the active treatment and no expected impact on brain function, and the participant may participate in the assessment);

[0572] · Having taken antibiotics in the past 4 weeks. (Note: The participant may participate after a 4-week antibiotic washout period before participation);

[0573] · Smoking or using nicotine or nicotine replacement products

[0574] · Excessive caffeine intake (>500 mg / day), see CCQ;

[0575] · Self-evaluating as having difficulty concentrating on tasks, such as having too many meetings per day, etc.

[0576] · Having visual impairment (including color blindness) that cannot be corrected with glasses or contact lenses

[0577] · Refusing to drink beverages containing artificial sweeteners (e.g., aspartame, sucralose, acesulfame potassium, etc.).

[0578] Demographic information of the 50 participants included in the analysis is shown in Table 1. Participant disposition is shown below.

[0579]

[0580]

[0581] Table 9: Demographic Information

[0582]

[0583] Patient Disposition

[0584] Example Beverages to be Evaluated in the Study

[0585] A variety of beverage products plus placebo were evaluated in the study. Table 10 shows the composition of the example beverages used in the study.

[0586] Table 10. Example Beverages for the Study

[0587]

[0588] Each of the four beverages was bottled and identified by a manufacturer's own code, which had site specificity (A, B, C, D). The order in which the participants received the four beverages was balanced within the group by random assignment to a balanced schedule.

[0589] These beverages were each 300 ml and were poured into separate opaque, capped containers on a daily basis. Each beverage was consumed in the presence of the researcher, thus ensuring 100% compliance.

[0590] Procedure

[0591] Participants underwent a preliminary online screening, followed by a face-to-face lifestyle and demographic screening. Before the start of the study, participants completed a short training session, during which they performed cognitive tasks in the form of three repetitions of a shortened version of the COMPASS cognitive task, followed by a full-length 60-minute task.

[0592] The method for each of the subsequent four studies was the same, except that each participant consumed a different beverage during each of their four visits. Participants were asked to abstain from alcohol for 24 hours and to refrain from caffeine at night. Upon arrival each day, participants completed a 60-minute COMPASS assessment. Thereafter, participants would receive the treatment for the day and COMPASS assessments were performed at 60 minutes, 180 minutes, and 300 minutes after administration.

[0593] Findings

[0594] Efficacy

[0595] This was designed as an exploratory placebo-controlled study to investigate the acute effects of the selected products listed in Table 1 on cognitive performance, alertness, and mood compared to placebo. Efficacy was evaluated based on the comparison of the following measurements (versus placebo) after a single dose of the study product:

[0596] COMPASS (including the Cognitive Demand Test Battery, Visual Analogue Mood Scale (VAMS), Profile of Mood States (POMS), positive items from the Positive and Negative Affect Schedule [PANAS], and customised Visual Analogue Scales for stress (Stress VAS) and positive mood (Positive VAS)). After the first cognitive assessment, participants received treatment on the same day and had the same cognitive / affective assessments at 60 min, 180 min, and 300 min after administration.

[0597] Safety

[0598] All products were manufactured in a GMP pilot plant and cleared by microbiological testing.

[0599] The ingredients of the beverage are not associated with any significant adverse effects. Therefore, the recommended dose of the plant extracts used in the beverage product portfolio should be safe. There are no issues of subject autonomy. However, participants are encouraged to report any abnormal or adverse effects during the study.

[0600] Investigation

[0601] The study followed a randomised, double - blind, placebo - controlled, balanced crossover design.

[0602] During the study, participants attended an orientation / training session and four active treatment days (Day 1, Day 2, Day 3, Day 4), with a washout period of at least 1 day (24 hours) between treatment days.

[0603] The procedures on Day 1, Day 2, Day 3, and Day 4 were the same, except that participants received different treatments during each treatment day. On treatment days, participants were required to abstain from alcohol (24 hours) and caffeine (overnight). No other food or beverage except water was to be consumed during the assessment.

[0604] Compliance with the protocol

[0605] Individual participants will be withdrawn from the trial if:

[0606] · The participant withdraws their consent, without the need to justify the decision;

[0607] · The participant no longer meets the inclusion / exclusion criteria;

[0608] · The subject has to take any concomitant prescription medication or any other substance, the taking of which would constitute a reason for exclusion (according to the exclusion criteria), and the subject cannot be rescheduled;

[0609] · The participant is no longer able to participate due to other medical reasons (including adverse effects).

[0610] Cognitive and Emotional Assessment

[0611] Several separate cognitive / emotional assessment tasks were used. Some of these tasks employed were standard “classical” computerized cognitive tasks, and “Cognitive Battery of Demands” (CBD) tasks (Figure 7) were also used.

[0612]

[0613] Cognitive Outcomes: Derivation of Overall Results and Cognitive Factors

[0614] Overall performance measures and cognitive factors derived from COMPASS were used to determine whether the treatment had an overall effect across the entire cognitive battery, or an effect only on cognitive domains.

[0615] ‘Executive Speed’:

[0616] This overall outcome measures overall executive speed. It was calculated as the average execution speed (msec) of all tasks in the battery where response time data to individual stimuli were collected: choice reaction time, simple reaction time, digit vigilance task, rapid visual information processing (average of 3 repetitions), digit working memory, delayed picture recognition, delayed word recognition.

[0617] ‘Executive Accuracy’:

[0618] It was calculated as the average percentage of accuracy of all tasks where data could be collected, including: choice reaction time, digit vigilance task, rapid visual information processing, digit working memory, Corsi blocks, immediate word recall, delayed word recall, delayed picture recognition, and delayed word recognition.

[0619] ‘Attention Speed’:

[0620] It was calculated as the average speed (msecs) of performing attention tasks in the battery.

[0621] “Attention Accuracy”:

[0622] It was calculated as the average percentage of accuracy of performing attention tasks in the battery.

[0623] ‘Working Memory’:

[0624] It was calculated as the average percentage of accuracy / maximum score of performing working memory tasks in the battery.

[0625] ‘Episodic Memory’:

[0626] It was calculated as the average percentage of accuracy of long-term memory tasks in the battery.

[0627] 'Memory speed':

[0628] Is calculated as the average speed (msec) of performing the work of collecting reaction time data for individual stimuli and episodic memory tasks.

[0629] Cognitive demand test battery (CBD):

[0630] The goal of this test battery is to evaluate the effects of treatment on speed / accuracy and mental fatigue during the continuous performance of tasks with high cognitive demands. The test battery includes the performance of a 10-minute test battery of intellectual challenge tasks that are directly repeated three times in succession.

[0631] Emotion measurement:

[0632] Profile of Mood States (POMS) is 37 items. The scores of each item are organized into six emotion dimensions: anger, confusion, depression, fatigue, tension, and vigor.

[0633] Visual Analogue Mood Scales (VAMS) are completed as part of the COMPASS test battery. They consist of eighteen visual analogue scales formed by paired antonymic emotion / state adjectives. Participants rate themselves as to which of the two adjectives they are currently in.

[0634] Positive and Negative Affect Schedule (PANAS) is a self-report questionnaire with two ten-item scales that measure positive and negative affect respectively.

[0635] Statistics

[0636] Planned analysis

[0637] There is no clear primary or secondary outcome, but each of the cognitive outcomes follows a natural hierarchy and takes precedence over each of the individual task scores.

[0638] Analysis

[0639] Before the main analysis of treatment effects, pre-treatment differences between treatments are investigated by one-way ANOVAs, or in the case of the Cognitive Demand Test Battery (CBD) results, by two-way (treatment x repetition) ANOVAs.

[0640] For all cognitive and emotion measurements, the main analysis of post-treatment data is by linear mixed models (LMMs) using the MIXED procedure in SPSS, where the pre-treatment baseline for each outcome is included as a covariate. For cognitive overall performance, cognitive factors derived from COMPASS, individual task results, and emotion results, terms for the beverages (A, B, C, D), assessments (60, 180, and 300 minutes post-treatment), and their interactions are fitted.

[0641] If there is a significant main effect for the interaction effect in the assessment of the beverage or beverage x, a single-group prior planned comparison is initiated. Any main effects of the product were explored by comparing all three active interventions (sage + tea, lemon balm, chamomile) with the placebo.

[0642] Randomization

[0643] During the introductory visit, participants were randomly assigned to receive one of four treatments (represented by unit product codes) according to a blinded balance schedule using a computer-generated list of random digits.

[0644] Sample size

[0645] The cross-over design and the proposed sample size of 48 participants delivered good power (over 95%) to detect true treatment-related effects. Power was calculated using G*Power 3.0.

[0646] Results

[0647] There were no baseline differences in any of the cognitive or mood measures.

[0648] Cognitive function

[0649] The main analysis (LMM) of the overall speed and accuracy results showed a significant main effect of the intervention on the overall "executive accuracy" measure. Comparison of the mean data across the post-giving time points showed an improvement in overall accuracy after sage + tea (P<0.001) compared to the placebo. Looking at the individual assessments, sage + tea also led to improved performance compared to the placebo during the 180-min (p<0.01) and 300-min (p<0.05) assessments.

[0650] The main analysis also showed a main effect of the beverage on attention accuracy and attention speed. The performance of the sage + tea beverage across the assessments was better than that of the placebo.

[0651] The initial LMM analysis showed a main effect of the beverage on the performance of all three tasks in the CDB. In all cases, the planned comparison of the data across the assessments with reference to each of the above results showed enhanced performance after sage + tea compared to the placebo (all p<0.001). Looking at the individual assessment time points, the performance of sage + tea was also better than that of the placebo for each outcome in all three post-giving assessments.

[0652] Mood and psychological state

[0653] The only VAMS factor that showed a significant effect of the intervention on the initial analysis was the "alertness" outcome. On this measure, subjects rated themselves as more alert across assessments after sage + tea beverage compared to after placebo beverage (p<0.01), and the same effect was seen during each assessment period at 180 min (p<0.01) and 300 min (p<0.05).

[0654] There was a significant effect of the beverage on the (mean) "stress" VAS. A reference to the planned cross-assessment data comparison showed that participants reported themselves as more stressed (or less calm) after chamomile beverage compared to placebo (p<0.01). A significant effect of the beverage was also seen for the "positive VAS", which represents overall positive mood / psychological state.

[0655] Conclusion

[0656] Compared to placebo, a single serving of sage + tea beverage led to widespread improvements in both cognitive function and psychological state. In terms of cognitive function, the sage + tea beverage led to improved accuracy across all tasks in the COMPASS test battery (attention accuracy), as well as specific improvements in the accuracy (attention accuracy) and execution speed (attention speed) of attention tasks in the test battery.

[0657] All of the compositions and methods disclosed and claimed herein can be made and executed according to this disclosure without undue experimentation. While the compositions and methods of this disclosure have been described in terms of the foregoing illustrative embodiments, it will be apparent to those skilled in the art that changes, variations, modifications, and alterations can be applied to the compositions, methods, and to the steps or the order of steps of the methods described herein, without departing from the true concept, spirit, and scope of this disclosure. More particularly, it will be apparent that certain reagents, additives, and ingredients similar in their physical, chemical, physiological, and / or gustatory properties can be substituted for the reagents, additives, and ingredients described herein, while obtaining the same or similar results. All such similar substitutions and modifications apparent to those skilled in the art are considered to be within the spirit, scope, and concept of this disclosure as defined by the appended claims below.

[0658] The following numbered clauses define additional exemplary aspects and features of this disclosure:

[0659] 1. An edible composition for improving the condition of a human, the composition comprising:

[0660] a first polyphenol; and

[0661] at least one essential oil,

[0662] wherein the ratio of total polyphenols to total essential oil is from about 1:10 to about 100:1.

[0663] 2. The composition according to clause 1, wherein the at least one essential oil comprises:

[0664] terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols and oxides, and their derivatives and / or any combination.

[0665] 3. The composition according to any one of clauses 1-2, wherein the first polyphenol and the at least one essential oil are derived from the same plant species.

[0666] 4. The composition according to any one of clauses 1-2, wherein the first polyphenol and the at least one essential oil are derived from different plant species.

[0667] 5. The composition according to any one of clauses 1-3, wherein the at least one essential oil comprises,

[0668] - a first essential oil; and

[0669] - a second essential oil;

[0670] wherein the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0671] 6. The composition according to any one of clauses 1-5, wherein the at least one essential oil is derived from a plant genus selected from: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Hibiscus, Helichrysum, Matricaria, Anthemis, Cymbopogon, Geranium, Chamomilla, Jasminum, Lavandula, Melissa, Valeriana, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Mentha spicata, Schinus, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus and / or any combination thereof.

[0672] 7. The composition according to any one of claims 1-6, wherein the first polyphenol is derived from a plant genus selected from the following: Camellia, Coffea, Ilex, Psychotria, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Parochetus, Euterpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mangifera, Murraya, Olea, Passiflora, Prunus, Punica, Sambucus, Syzygium, Vaccinium, Vitis, Aronia, Angelica, Hibiscus, Anthemis, Chamaemelum, Jasminum, Lavandula, Melissa, Valeriana, Anthemideae, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Foeniculum, Amyris, Salvia, Mentha spicata, Mentha, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, Mentha spicata.

[0673] 8. The composition according to any one of clauses 1-7, wherein the first polyphenol is selected from the group consisting of flavonoids, phenolic acids, curcuminoids, lignans, stilbenes, phenoterpenes, glycosides, glucuronides, ellagitannins, and / or combinations thereof.

[0674] 9. The composition according to clause 8, wherein the flavonoids are selected from the group consisting of flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanins, gallates, glycosides, their polymers, and any combination thereof.

[0675] 10. The composition according to clause 9, wherein the flavanols are selected from the group consisting of catechin, epicatechin, catechin gallate, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, epigallocatechin gallate, proanthocyanidins, and any combination thereof.

[0676] 11. The composition according to any one of clauses 9-10, wherein the flavones are selected from the group consisting of luteolin, apigenin, nobiletin, chrysin, and any combination thereof.

[0677] 12. The composition according to any one of clauses 9-11, wherein the flavonols are selected from the group consisting of quercetin, kaempferol, myricetin, rutin, and any combination thereof.

[0678] 13. The composition according to any one of clauses 9-12, wherein the flavanones are selected from the group consisting of eriodictyol, hesperetin, naringenin, and any combination thereof.

[0679] 14. The composition as described in any one of clauses 9-13, wherein the isoflavone is selected from the group consisting of genistein, daidzein, and any combination thereof.

[0680] 15. The composition as described in any one of clauses 9-14, wherein the anthocyanin is selected from the group consisting of cyanidin, delphinidin, petunidin, pelargonidin, aaurantinidin, carbinetin, heliotropin, primuletin, peonidin, violaxanthin, plumbagin, pinocembrin, and any combination thereof.

[0681] 16. The composition as described in any one of clauses 8-15, wherein the phenolic acid is selected from the group consisting of rosmarinic acid, vanillic acid, caffeic acid, gallic acid, protocatechuic acid, salicylic acid, ferulic acid, sinapic acid, chlorogenic acid, coumaric acid, and any combination thereof.

[0682] 17. The composition as described in any one of clauses 8-16, wherein the curcuminoid is selected from the group consisting of bisdemethoxycurcumin, demethoxycurcumin, curcumin, and any combination thereof.

[0683] 18. The composition as described in any one of clauses 8-17, wherein the lignan is selected from the group consisting of lariciresinol, pinoresinol, matairesinol, syringaresinol, sesamin, sesamol, and any combination thereof.

[0684] 19. The composition as described in any one of clauses 8-18, wherein the stilbene is selected from the group consisting of resveratrol, pterostilbene, and any combination thereof.

[0685] 20. The composition as described in any one of clauses 8-19, wherein the phenoterpene is selected from the group consisting of carnosic acid, rosmaridiphenol, carnosol, and any combination thereof.

[0686] 21. The composition as described in any one of clauses 1-20, wherein the first polyphenol is derived from sage.

[0687] 22. The composition as described in any one of clauses 1-21, wherein the first polyphenol is derived from Salvia officinalis, and wherein the at least one essential oil is derived from Salvia lavandulifolia.

[0688] 23. The composition as described in any one of clauses 1-20, wherein the first polyphenol is derived from grape seeds.

[0689] 24. The composition as described in any one of clauses 1-23, which further comprises a second polyphenol.

[0690] 25. The composition as described in clause 24, wherein the second polyphenol is selected from the group consisting of: flavonoids, phenolic acids, curcuminoids, lignans, stilbenes, phenol terpenes, glycosides, glucuronides, ellagolates, and / or combinations thereof.

[0691] 26. The composition as described in clause 25, wherein the flavonoids are selected from the group consisting of: flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanins, gallates, glycosides, their polymers, and any combination thereof.

[0692] 27. The composition as described in clause 26, wherein the flavanols are selected from the group consisting of: catechin, epicatechin, catechin gallate, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, epigallocatechin gallate, proanthocyanidins, and any combination thereof.

[0693] 28. The composition as described in any one of clauses 26 - 27, wherein the flavones are selected from the group consisting of: luteolin, apigenin, nobiletin, chrysin, and any combination thereof.

[0694] 29. The composition as described in any one of clauses 26 - 28, wherein the flavonols are selected from the group consisting of: quercetin, kaempferol, myricetin, rutin, and any combination thereof.

[0695] 30. The composition as described in any one of clauses 26 - 29, wherein the flavanones are selected from the group consisting of: eriodictyol, hesperetin, naringenin, and any combination thereof.

[0696] 31. The composition as described in any one of clauses 26 - 30, wherein the isoflavones are selected from the group consisting of: genistein, daidzein, and any combination thereof.

[0697] 32. The composition as described in any one of clauses 26 - 31, wherein the anthocyanins are selected from the group consisting of: cyanidin, delphinidin, petunidin, peonidin, auranthinidin, carbenoxolone, heliotropin, primuline, paeonidin, petunidin, plumbagin, pinostrobin, and any combination thereof.

[0698] 33. The composition as described in any one of clauses 26 - 32, wherein the phenolic acids are selected from the group consisting of: rosmarinic acid, vanillic acid, caffeic acid, gallic acid, protocatechuic acid, salicylic acid, ferulic acid, sinapic acid, chlorogenic acid, coumaric acid, and any combination thereof.

[0699] 34. The composition as described in any one of clauses 26 - 33, wherein the curcuminoids are selected from the group consisting of: bisdemethoxycurcumin, demethoxycurcumin, curcumin, and any combination thereof.

[0700] 35. A composition as described in any one of clauses 26 - 34, wherein the lignan is selected from the group consisting of lariciresinol, pinoresinol, podophyllotoxin, syringaresinol, sesamin, sesamol, and any combination thereof.

[0701] 36. A composition as described in any one of clauses 26 - 35, wherein the stilbene is selected from the group consisting of resveratrol, pterostilbene, and any combination thereof.

[0702] 37. A composition as described in any one of clauses 26 - 36, wherein the phenoterpene is selected from the group consisting of carnosic acid, rosmaridiphenol, carnosol, and any combination thereof.

[0703] 38. A composition as described in any one of clauses 24 - 37, wherein the second polyphenol is derived from a natural resource, and the natural resource is a plant selected from the group consisting of coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nut, berries, non - berry fruits, vegetables, condiments, beans, nuts, soybeans, or any combination thereof.

[0704] 39. A composition as described in any one of clauses 24 - 37, wherein the second polyphenol is derived from a plant genus selected from the group consisting of Camellia, Coffea, Ilex, Brillantaisia, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Delonix, Euterpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mangifera, Murraya, Olea, Passiflora, Prunus, Punica, Sambucus, Syzygium, Vaccinium, Vitis, Aronia, Angelica, Hibiscus, Anthemis, Chamaemelum, Jasminum, Lavandula, Melissa, Valeriana, Anthemideae, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Foeniculum, Salvia, Mentha spicata, Schinus, Mentha, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, Mentha spicata.

[0705] 40. A composition as described in any one of clauses 24 - 39, wherein the second polyphenol is not derived from sage or grape seeds.

[0706] 41. A composition as described in any one of clauses 1 - 40, further comprising a sweetening agent.

[0707] 42. The composition as described in clause 41, wherein the sweetener is selected from the group consisting of: stevia and steviol glycosides, Siraitia grosvenorii and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, helveticin, phyllodulcin, phloridzin, trilobatin, leucocyanidin, polypodine B, multiglycoside A, phyllocactin A, phyllocactin B, sapindoside B, pseudogentianoside I, glycyrrhizin I, abrus saponin A, and cyclocarya paliurus glycoside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclohexylsulfamate, cyclohexylamine sulfonic acid and its salts, neotame, advantame, glycosylated steviol glycosides (GSG), and combinations thereof.

[0708] 43. The composition as described in any one of clauses 1 - 42, further comprising at least one additive or functional ingredient or both.

[0709] 44. The composition as described in any one of clauses 1 - 43, wherein the composition is in the form of a drinkable liquid, concentrate, dry form, or semi - dry form.

[0710] 45. The composition as described in any one of clauses 1 - 44, wherein the composition is chewing gum, gel, tablet, capsule, granule, cube, or dry powder.

[0711] 46. The composition as described in any one of clauses 1 - 45, wherein the composition is a beverage selected from the group consisting of: non - carbonated beverage, carbonated beverage, fruit juice beverage, fruit juice, coffee beverage, tea beverage, milk beverage, dairy beverage, plant - based protein drink, plant - based beverage, sports drink, energy drink.

[0712] 47. The composition as described in any one of clauses 1 - 46, wherein the composition has a Brix value of about 1° to about 25°, or about 5° to about 20°, or about 7° to about 15°.

[0713] 48. The composition as described in any one of clauses 1 - 47, wherein the total polyphenol content of the composition is from about 0.002 wt% to about 2 wt%, or from about 0.01 wt% to about 1 wt%, or from about 0.1 wt% to about 0.5 wt%.

[0714] 49. The composition as described in any one of clauses 1 - 48, wherein the total polyphenol dose of the composition for one serving is from 15 mg to about 300 mg, or from about 30 mg to about 200 mg, or from about 45 mg to about 150 mg.

[0715] 50. A composition as described in any one of clauses 1 - 49, wherein the weight ratio of total polyphenols to total essential oil is from about 1:10 to about 100:1, or from about 1:9 to about 90:1, or from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, or from about 1:4 to about 40:1, or from about 1:3 to about 30:1, or from about 1:2 to about 20:1.

[0716] 51. A composition as described in any one of clauses 1 - 50, wherein the total essential oil content of the composition is from about 0.001 wt.% to about 1 wt.%, or from about 0.05 wt.% to about 0.5 wt.%, or from about 0.1 wt.% to about 0.25%.

[0717] 52. A composition as described in any one of clauses 1 - 51, wherein the dose of the at least one essential oil in the composition is from 3 mg to about 150 mg, or from about 10 mg to about 100 mg, or from about 25 mg to about 50 mg per serving.

[0718] 53. A composition as described in any one of clauses 1 - 52, wherein the first polyphenol and the at least one essential oil are derived from sage extract, and wherein the dose of the sage extract is from about 50 mg to about 1,000 mg, or from about 100 mg to about 800 mg, or from about 200 mg to about 600 mg per serving.

[0719] 54. A composition as described in any one of clauses 1 - 22 or 24 - 39 or 41 - 53, wherein the first polyphenol is derived from sage, and wherein the weight ratio of the first polyphenol derived from sage in the composition to the total essential oil is from about 2:1 to about 200:1.

[0720] 55. A composition as described in any one of clauses 1 - 22 or 24 - 39 or 41 - 55, and wherein the first polyphenol is derived from sage and comprises at least one of the following: luteolin glycoside, luteolin glucuronide, and rosmarinic acid.

[0721] 56. A composition as described in any one of clauses 8 - 32, wherein the first polyphenol is derived from grape seed extract, and wherein the dose of the grape seed extract in the composition is from about 50 mg to about 1,000 mg, or from about 100 mg to about 800 mg, or from about 200 mg to about 600 mg per serving.

[0722] 57. A composition as described in any one of clauses 8 - 33, wherein the first polyphenol is derived from grape seeds, and wherein the weight ratio of the first polyphenol in the composition to the total essential oil is from about 2:1 to about 200:1.

[0723] 58. A composition as described in any one of clauses 8 - 34, wherein the first polyphenol is derived from grape seeds, and wherein the first polyphenol comprises at least one of the following: gallic acid, catechin, epicatechin, gallocatechin, epigallocatechin, and epicatechin 3 - O - gallate, as well as proanthocyanidin dimers, trimers, and proanthocyanidins of higher degrees of polymerization.

[0724] 59. A beverage comprising:

[0725] a first polyphenol; and

[0726] at least one essential oil;

[0727] wherein the weight ratio of the total polyphenols to the total essential oil of the beverage is from about 1:10 to about 100:1; and

[0728] wherein the first polyphenol is derived from sage.

[0729] 60. The beverage as described in clause 59, wherein the at least one essential oil comprises:

[0730] terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols and oxides, and their derivatives and / or any combination.

[0731] 61. The beverage as described in any one of clauses 59 - 60, wherein the first polyphenol and the at least one essential oil are derived from the same plant species.

[0732] 62. The composition as described in any one of clauses 1 - 2 or any one of clauses 59 - 60, wherein the first polyphenol and the at least one essential oil are derived from different plant species.

[0733] 63. The composition as described in any one of clauses 1 - 3 or any one of clauses 59 - 61, wherein the at least one essential oil comprises,

[0734] - a first essential oil; and

[0735] - a second essential oil;

[0736] wherein the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a plant species different from the first essential oil.

[0737] 64. The composition as described in any one of clauses 59 - 63, wherein the first polyphenol is derived from Salvia officinalis, and wherein the at least one essential oil is derived from Salvia lavandulifolia.

[0738] 65. A beverage as described in any one of clauses 59 - 63, wherein the at least one essential oil is derived from a plant genus selected from the group consisting of: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Matricaria, Anthemis, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valeriana, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Mentha spicata, Schinus, Mentha, Origanum, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus and / or any combination thereof.

[0739] 66. A beverage as described in clauses 59 - 65, further comprising a second polyphenol not derived from sage.

[0740] 67. A beverage as described in clause 66, wherein the second polyphenol is from a natural resource, and the natural resource is a plant selected from the group consisting of: coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nut, berries, non - berry fruits, vegetables, condiments, beans, nuts, soybeans or any combination thereof.

[0741] 68. A beverage as described in any one of clauses 59 - 67, wherein the total polyphenol dose of the beverage for one serving is from 15 mg to about 300 mg, or from about 30 mg to about 200 mg, or from about 45 mg to about 150 mg.

[0742] 69. A beverage as described in any one of clauses 59 - 68, wherein the weight ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1, or from about 1:50 to about 50:1, or from about 1:40 to about 40:1, from about 1:20 to about 20:1, from about 1:10 to about 10:1, from about 1:5 to about 5:1, or from about 1:3 to about 3:1, or from about 1:2 to about 2:1.

[0743] 70. A beverage as described in any one of clauses 59 - 69, wherein the dose of the at least one essential oil of the beverage for one serving is from 3 mg to about 150 mg, or from about 10 mg to about 100 mg, or from about 25 mg to about 50 mg.

[0744] 71. A beverage comprising:

[0745] A first polyphenol; and

[0746] At least one essential oil,

[0747] Wherein the weight ratio of total polyphenols to total essential oils of the beverage is from about 1:10 to about 100:1;

[0748] wherein the first polyphenol is derived from grape seeds.

[0749] 72. The beverage according to clause 71, wherein the at least one essential oil comprises:

[0750] terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols and oxides, and their derivatives and / or any combination.

[0751] 73. The beverage according to any one of clauses 71 or 72, wherein the first polyphenol and the at least one essential oil are derived from the same plant species.

[0752] 74. The beverage according to any one of clauses 71-73, wherein the first polyphenol and the at least one essential oil are derived from different plant species.

[0753] 75. The composition according to any one of clauses 1-3 or any one of clauses 71-73, wherein the at least one essential oil comprises,

[0754] - a first essential oil; and

[0755] - a second essential oil;

[0756] wherein the first essential oil is derived from the same or different plant species as the first polyphenol, and the second essential oil is derived from a plant species different from the first essential oil.

[0757] 76. The beverage according to any one of clauses 71-75, wherein the at least one essential oil is derived from a plant genus selected from the following: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla, Anthemis, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valeriana, Agave, Anthemis nobilis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Mentha spicata, Schinus, Mentha, Origanum, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus and / or any combination thereof.

[0758] 77. The beverage according to clause 71, which further comprises a second polyphenol not derived from grape seeds.

[0759] 78. The beverage according to clause 77, wherein the second polyphenol is from a natural resource, and the natural resource is a plant selected from the following group: coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nut, berries, non-berry fruits, vegetables, condiments, beans, nuts, soybeans or any combination thereof.

[0760] 79. A composition or beverage as described in any one of clauses 1-78, wherein administering the composition or beverage to a human causes one or more effects in the human: improving cognitive function; improving mood; improving alertness; improving satisfaction; improving well-being; improving friendliness; improving social ability; improving relaxation, increasing euphoria; improving joy; improving calmness; improving tranquility; improving mental ability; improving memory accuracy; improving memory speed; improving relaxation; improving / sustaining attention; improving attention accuracy; improving the Stroop effect, improving attention speed; reducing stress; reducing tension; reducing mental fatigue; reducing anxiety; reducing inertia; reducing headache; promoting the maintenance of normal sleep, reducing sleep onset time, improving sleep quality, alleviating the subjective feeling of jet lag or any combination thereof.

[0761] 80. A composition or beverage as described in clause 79, wherein the composition or beverage takes effect after a certain period of time after administration, and the period of time is about 5 minutes, or about 15 minutes, or about 30 minutes, or about 60 minutes, or about 90 minutes, or about 120 minutes, or about 150 minutes, or about 200 minutes, or about 250 minutes, or about 300 minutes.

[0762] 81. A composition or beverage as described in any one of clauses 79-80, wherein the composition or beverage administered to the human contains at least 15 mg, or at least 50 mg, or at least 75 mg, at least 100 mg, or at least 150 mg, or at least 200 mg, or at least 250 mg or at least 300 mg of total polyphenols.

[0763] 82. A composition or beverage as described in any one of clauses 79-81, wherein the composition or beverage administered to the human contains at least 3 mg, at least 50 mg, at least 100 mg or at least 150 mg of total essential oils.

[0764] 83. A method for improving the condition of a human, the method comprising:

[0765] administering an edible composition to a human in need of improving the condition, wherein the composition comprises:

[0766] a first polyphenol; and

[0767] at least one essential oil,

[0768] wherein the ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1.

[0769] 84. The method as described in clause 83, wherein the at least one essential oil comprises:

[0770] terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols and oxides, and their derivatives and / or any combination.

[0771] 85. A method according to any one of clauses 83 - 84, wherein the first polyphenol and the at least one essential oil are derived from the same plant species.

[0772] 86. A method according to any one of clauses 83 - 84, wherein the first polyphenol and the at least one essential oil are derived from different plant species.

[0773] 87. A method according to any one of claims 83 - 86, wherein the at least one essential oil comprises,

[0774] - a first essential oil; and

[0775] - a second essential oil;

[0776] wherein the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0777] 88. A method according to any one of clauses 83 - 87, wherein the at least one essential oil is derived from a plant genus selected from the following: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Matricaria, Anthemis, Cymbopogon, Geranium, Chamomilla, Jasminum, Lavandula, Melissa, Valeriana, Agave, Anthemis nobilis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Mentha spicata, Schinus, Mentha, Origanum, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus and / or any combination thereof.

[0778] 89. A method according to any one of clauses 83 - 88, wherein the first polyphenol is derived from a plant genus selected from the following: Camellia, Coffea, Ilex, Paederia, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Parochetus, Euterpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mangifera, Murraya, Olea, Passiflora, Prunus, Punica, Sambucus, Syzygium, Vaccinium, Vitis, Aronia, Angelica, Hibiscus, Matricaria, Anthemis, Jasminum, Lavandula, Melissa, Valeriana, Anthemis nobilis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Foeniculum, Salvia, Mentha spicata, Schinus, Mentha, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, Mentha spicata.

[0779] 90. A method according to any one of clauses 83 - 89, wherein the first polyphenol is selected from the group consisting of: flavonoids, phenolic acids, curcuminoids, lignans, stilbenes, phenol terpenes, glycosides, glucuronides, ellagates, and / or combinations thereof.

[0780] 91. A method according to clause 90, wherein the flavonoids are selected from the group consisting of: flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanidins, gallates, glycosides, their polymers, and any combination thereof.

[0781] 92. A composition according to clause 91, wherein the flavanols are selected from the group consisting of: catechin, epicatechin, catechin gallate, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, epigallocatechin gallate, procyanidins, and any combination thereof.

[0782] 93. A method according to any one of clauses 91 or 92, wherein the flavones are selected from the group consisting of: luteolin, apigenin, nobiletin, chrysin, and any combination thereof.

[0783] 94. A method according to any one of clauses 91 - 93, wherein the flavonols are selected from the group consisting of: quercetin, kaempferol, myricetin, rutin, and any combination thereof.

[0784] 95. A method according to any one of clauses 91 - 94, wherein the flavanones are selected from the group consisting of: eriodictyol, hesperetin, naringenin, and any combination thereof.

[0785] 96. A method according to any one of clauses 91 - 95, wherein the isoflavones are selected from the group consisting of: genistein, daidzein, and any combination thereof.

[0786] 97. A method according to any one of clauses 91 - 96, wherein the anthocyanidins are selected from the group consisting of: cyanidin, delphinidin, petunidin, peonidin, auranthinidin, carbenoxolone, heliotropin, primulid, paeonicyanin, phloxanthin, plumbagin, pinostrobin, and any combination thereof.

[0787] 98. A method according to clause 90, wherein the phenolic acids are selected from the group consisting of: rosmarinic acid, vanillic acid, caffeic acid, gallic acid, protocatechuic acid, salicylic acid, ferulic acid, sinapic acid, chlorogenic acid, coumaric acid, and any combination thereof.

[0788] 99. A method according to clause 90, wherein the curcuminoids are selected from the group consisting of: bisdemethoxycurcumin, demethoxycurcumin, curcumin, and any combination thereof.

[0789] 100. The method as described in clause 90, wherein the lignan is selected from the group consisting of: lariciresinol, pinoresinol, podophyllotoxin, syringaresinol, sesamin, sesamol, and any combination thereof.

[0790] 101. The method as described in clause 90, wherein the stilbene is selected from the group consisting of: resveratrol, pterostilbene, and any combination thereof.

[0791] 102. The method as described in clause 90, wherein the phenoterpene is selected from the group consisting of: carnosic acid, rosmarinol, carnosol, and any combination thereof.

[0792] 103. The method as described in any one of clauses 83 - 101, wherein the first polyphenol is derived from Salvia officinalis, and the at least one essential oil is derived from Salvia lavandulifolia.

[0793] 104. The method as described in any one of clauses 83 - 103, wherein the first polyphenol is derived from grape seeds.

[0794] 105. The method as described in any one of clauses 83 - 104, further comprising: a second polyphenol.

[0795] 106. The method as described in clause 105, wherein the second polyphenol is selected from the group consisting of: flavonoids, phenolic acids, curcuminoids, lignans, stilbenes, phenoterpenes, glycosides, glucuronides, ellagitannins, and / or any combination thereof.

[0796] 107. The method as described in clause 106, wherein the flavonoids are selected from the group consisting of: flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanins, gallates, glycosides, their polymers, and any combination thereof.

[0797] 108. The method as described in clause 107, wherein the flavanols are selected from the group consisting of: catechin, epicatechin, catechin gallate, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, epigallocatechin gallate, proanthocyanidins, and any combination thereof.

[0798] 109. The method as described in any one of clauses 107 or 108, wherein the flavones are selected from the group consisting of: luteolin, apigenin, naringenin, chrysin, and any combination thereof.

[0799] 110. The method as described in any one of clauses 107 - 109, wherein the flavonols are selected from the group consisting of: quercetin, kaempferol, myricetin, rutin, and any combination thereof.

[0800] 111. The method according to any one of clauses 107-110, wherein the flavanone is selected from the group consisting of eriodyctiol, hesperetin, naringenin, and any combination thereof.

[0801] 112. The method according to any one of clauses 107-111, wherein the isoflavone is selected from the group consisting of genistein, daidzein, and any combination thereof.

[0802] 113. The method according to any one of clauses 107-112, wherein the anthocyanin is selected from the group consisting of cyanidin, delphinidin, petunidin, peonidin, auranthinidin, carpain, heliotropin, primulidin, paeonicyanin, petunidin, plumbagin, pinocembrin, and any combination thereof.

[0803] 114. The method according to clause 106, wherein the phenolic acid is selected from the group consisting of rosmarinic acid, vanillic acid, caffeic acid, gallic acid, protocatechuic acid, salicylic acid, ferulic acid, sinapic acid, chlorogenic acid, coumaric acid, and any combination thereof.

[0804] 115. The method according to clause 106, wherein the curcuminoid is selected from the group consisting of bisdemethoxycurcumin, demethoxycurcumin, curcumin, and any combination thereof.

[0805] 116. The method according to clause 106, wherein the lignan is selected from the group consisting of lariciresinol, pinoresinol, podophyllotoxin, syringaresinol, sesamin, sesamol, and any combination thereof.

[0806] 117. The method according to clause 106, wherein the stilbene is selected from the group consisting of resveratrol, pterostilbene, and any combination thereof.

[0807] 118. The method according to clause 106, wherein the phenoterpene is selected from the group consisting of carnosic acid, rosmaridiphenol, carnosol, and any combination thereof.

[0808] 119. The method according to any one of clauses 83-118, wherein the second polyphenol is derived from a natural resource, and the natural resource is a plant selected from the group consisting of coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nut, berries, non-berry fruits, vegetables, condiments, beans, nuts, soybeans, and any combination thereof.

[0809] 120. A method as described in any one of clauses 83 - 119, wherein the second polyphenol is derived from a plant genus selected from the following: Camellia, Coffea, Ilex, Pavetta, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Delonix, Euterpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mangifera, Murraya, Olea, Passiflora, Prunus, Punica, Sambucus, Syzygium, Vaccinium, Vitis, Sorbus, Angelica, Hibiscus, Chamaemelum, Anthemis, Jasminum, Lavandula, Melissa, Valeriana, Anthemideae, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Foeniculum, Salvia, Mentha spicata, Schinus, Mentha, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, Mentha spicata.

[0810] 121. A method as described in any one of clauses 83 - 120, wherein the second polyphenol is not derived from sage or grape seeds.

[0811] 122. A method as described in any one of clauses 83 - 121, further comprising: a sweetening agent.

[0812] 123. A method as described in clause 122, wherein the sweetening agent is selected from the group consisting of: stevia and steviol glycosides, Siraitia grosvenorii and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, miraculin, monellin, mabinlin, brazzein, helan sweetener, phyllodulcin, phloridzin, trilobatin, leucocyanidin, polypodine B, polygonatoside A, dioscin A, dioscin B, sapindoside B, pseudogentiana glycoside I, glycyrrhizin I, abrus saponin A, and cyclocarya paliurus glycoside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclohexylsulfamate, cyclohexylamine sulfonic acid and its salts, neotame, advantame, glycosylated steviol glycosides (GSG), and combinations thereof.

[0813] 124. A method as described in any one of clauses 83 - 123, further comprising: at least one additive or functional ingredient or both.

[0814] 125. A method as described in any one of clauses 83 - 124, wherein the composition is in the form of a drinkable liquid, a concentrate, a dry form, or a semi - dry form.

[0815] 126. The method according to any one of clauses 83 - 124, wherein the composition is chewing gum, gel, tablet, capsule, granule, cube, or dry powder.

[0816] 127. The method according to any one of clauses 83 - 125, wherein the composition is a beverage selected from the group consisting of: non - carbonated beverage, carbonated beverage, fruit juice beverage, fruit juice, coffee beverage, tea beverage, milk beverage, dairy beverage, plant protein drink, plant - based beverage, sports drink, energy drink.

[0817] 128. The method according to any one of clauses 83 - 127, wherein the composition has a Brix value of from about 1° to about 25°, or from about 5° to about 20°, or from about 7° to about 15°.

[0818] 129. The method according to any one of clauses 83 - 128, wherein the total polyphenol content of the composition is from about 0.002 wt% to about 2 wt%, or from about 0.01 wt% to about 1 wt%, or from about 0.1 wt% to about 0.5 wt%.

[0819] 130. The method according to any one of clauses 83 - 129, wherein the total polyphenol dose of the composition for one serving is from 15 mg to about 300 mg, or from about 30 mg to about 200 mg, or from about 45 mg to about 150 mg.

[0820] 131. The method according to any one of clauses 83 - 130, wherein the weight ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1, or from about 1:9 to about 90:1, or from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, or from about 1:4 to about 40:1, or from about 1:3 to about 30:1, or from about 1:2 to about 20:1.

[0821] 132. The method according to any one of clauses 83 - 131, wherein the total essential oil content of the composition is from about 0.001 wt.% to about 1 wt.%, or from about 0.05 wt.% to about 0.5 wt.%, or from about 0.1 wt.% to about 0.25%.

[0822] 133. The method according to any one of clauses 83 - 132, wherein the dose of the at least one essential oil of the composition for one serving is from 3 mg to about 150 mg, or from about 10 mg to about 100 mg, or from about 25 mg to about 50 mg.

[0823] 134. A method as described in any one of clauses 83 - 133, wherein the first polyphenol and the at least one essential oil are derived from a sage extract, and wherein the dose of the sage extract is from about 50 mg to about 1,000 mg, or from about 100 mg to about 800 mg, or from about 200 mg to about 600 mg per serving.

[0824] 135. A method as described in any one of clauses 83 - 103 or 105 - 120 or 122 - 134, wherein the first polyphenol is derived from sage, and wherein the weight ratio of the first polyphenol derived from sage to the total essential oil in the composition is from about 2:1 to about 200:1.

[0825] 136. A method as described in any one of clauses 83 - 103 or 105 - 120 or 122 - 135, and wherein the first polyphenol is derived from sage and comprises at least one of the following: luteolin glycoside, luteolin glucuronide, and rosmarinic acid.

[0826] 137. A composition as described in any one of clauses 83 - 102 or 104 - 133, wherein the first polyphenol is derived from grape seed extract, and wherein the dose of the grape seed extract in the composition is from about 50 mg to about 1,000 mg, or from about 100 mg to about 800 mg, or from about 200 mg to about 600 mg per serving.

[0827] 138. A composition as described in any one of clauses 83 - 102, 104 - 133 or 136, wherein the first polyphenol is derived from grape seeds, and wherein the weight ratio of the first polyphenol to the total essential oil in the composition is from about 2:1 to about 200:1.

[0828] 139. A composition as described in any one of clauses 83 - 102, 104 - 133 or 136 - 138, wherein the first polyphenol is derived from grape seeds, and wherein the first polyphenol comprises at least one of the following: gallic acid, catechin, epicatechin, gallocatechin, epigallocatechin, and epicatechin 3 - O - gallate, as well as proanthocyanidin dimers, trimers, and proanthocyanidins of higher degrees of polymerization.

[0829] 140. A method for improving the condition of a human, the method comprising:

[0830] administering to a human in need of improvement of the condition a beverage comprising:

[0831] a first polyphenol; and

[0832] at least one essential oil,

[0833] wherein the weight ratio of the total polyphenols to the total essential oils of the beverage is from about 1:10 to about 100:1, and wherein the first polyphenol is derived from sage.

[0834] 141. The method according to clause 140, wherein the at least one essential oil comprises,

[0835] - a first essential oil; and

[0836] - a second essential oil;

[0837] wherein the first essential oil is derived from the same or a different plant species from the first polyphenol, and the second essential oil is derived from a different plant species from the first essential oil.

[0838] 142. The method according to clauses 140-141, wherein the at least one essential oil comprises a first essential oil derived from sage and at least one second essential oil not derived from sage.

[0839] 143. The method according to any one of clauses 140-142, further comprising: a second polyphenol not derived from sage.

[0840] 144. The method according to any one of clauses 140-143, wherein the second polyphenol is from a natural resource, and the natural resource is a plant selected from the group consisting of: coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nut, berries, non-berry fruits, vegetables, condiments, beans, nuts, soybeans, or any combination thereof.

[0841] 145. A method for improving the condition of a human, the method comprising:

[0842] administering to a human in need of improving the condition a beverage comprising:

[0843] a first polyphenol; and

[0844] at least one essential oil;

[0845] the weight ratio of the total polyphenols to the total essential oils of the beverage is from about 1:10 to about 100:1, wherein the first polyphenol is derived from grape seeds.

[0846] 146. The method according to clause 145, wherein the at least one essential oil comprises,

[0847] - a first essential oil; and

[0848] - a second essential oil;

[0849] wherein the first essential oil is derived from the same or a different plant species from the first polyphenol, and the second essential oil is derived from a different plant species from the first essential oil.

[0850] 147. The method according to any one of clauses 145 - 146, further comprising: a second polyphenol not derived from grape seeds.

[0851] 148. The method according to any one of clauses 145 - 147, wherein the second polyphenol is from a natural resource, and the natural resource is a plant selected from the group consisting of: coffee, tea, yerba mate, Ammopiptanthus mongolicus tea, Ilex vomitoria, guarana, cocoa, kola nut, berries, non - berry fruits, vegetables, condiments, beans, nuts, soybeans, or any combination thereof.

[0852] 149. The method according to any one of clauses 145 - 148, wherein administering the composition or beverage to the person causes one or more effects on the person: improving cognitive function; improving mood; improving well - being; improving friendliness; improving social ability; improving the sense of relaxation, increasing euphoria; improving the sense of joy; improving alertness; improving satisfaction; improving the sense of calm; improving the sense of peace; improving mental ability; improving memory accuracy; improving memory speed; improving the sense of relaxation; improving / sustaining attention; improving attention accuracy; improving the Stroop effect, improving attention speed; reducing stress; reducing tension; reducing mental fatigue; reducing anxiety; reducing inertia; reducing headache; promoting the maintenance of normal sleep, reducing sleep onset time, improving sleep quality, alleviating the subjective feeling of jet lag, or any combination thereof.

[0853] 150. The method according to any one of clauses 145 - 149, wherein the composition or beverage takes effect after a certain period of time after administration, and the period of time is about 5 minutes, or about 15 minutes, or about 30 minutes, or about 60 minutes, or about 90 minutes, or about 120 minutes, or about 150 minutes, or about 200 minutes, or about 250 minutes, or about 300 minutes.

[0854] 151. The method according to any one of clauses 145 - 150, wherein the composition or beverage administered to the person contains at least 15 mg, or at least 50 mg, or at least 75 mg, at least 100 mg, or at least 150 mg, or at least 200 mg, or at least 250 mg, or at least 300 mg of total polyphenols.

[0855] 152. The method according to any one of clauses 145 - 151, wherein the composition or beverage administered to the person contains at least 3 mg, at least 50 mg, at least 100 mg, or at least 150 mg of total essential oils.

[0856] 153. An oral consumer composition, comprising:

[0857] (i) at least one aqueous extract from a plant; and / or

[0858] (ii) at least one essential oil from the same or different plants; and / or

[0859] (iii) caffeine, wherein the caffeine is from a source other than (i) and / or (ii);

[0860] wherein (i) and / or (ii) form a plant extract composition; and wherein the ratio of total caffeine to the plant extract composition is from 1:200 to 40:1 (w / w).

[0861] 154. The oral consumer product composition according to clause 153, wherein the at least one essential oil comprises terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols and oxides, and their derivatives and / or combinations.

[0862] 155. The oral consumer product composition according to any one of clauses 153-154, wherein if the one or more essential oils and the at least one aqueous extract are both present, the ratio of the at least one essential oil to the at least one aqueous extract is from 1:10 to 1:800.

[0863] 156. The oral consumer product composition according to any one of clauses 153-155, wherein the at least one essential oil comprises plant essential oils derived from plant roots, rhizomes, stems, barks, twigs, leaves, flowers, fruits, seeds and their combinations.

[0864] 157. The oral consumer product composition according to any one of clauses 153-156, wherein the plant extract composition is derived from a plant genus selected from the group consisting of: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Hibiscus, Helichrysum, Chamomilla, Anthemis, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valeriana, Agave, Anthemis nobilis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Mentha spicata, Schinus, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, Camellia, Coffea, Ilex, Brillantaisia, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Parochetus, Euterpe, Crocus, Polygonum, Ribes, Juglans, Litchi, Lycium, Malus, Mangifera, Olea, Passiflora, Prunus, Punica, Vaccinium, Vitis, Aronia, Aloe, Bacopa, Daucus, Euterpe, Malpighia, Morus, Phyllanthus, Rubus, Mentha spicata and their combinations.

[0865] 158. An oral consumer product composition as described in any one of clauses 153 - 157, wherein the plant extract composition comprises species of Salvia and Camellia.

[0866] 159. An oral consumer product composition as described in any one of clauses 153 - 158, wherein the plant extract composition comprises species of Salvia, and the species of Salvia are selected from the group consisting of Salvia officinalis, Salvia lavandulifolia, Salvia rosmarinus (Rosemary), Salvia hispanica, Salvia pungens, Salvia polystachya, Salvia bowleyana, Salvia cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia sonchifolia, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, and Salvia mexicana.

[0867] 160. An oral consumer product composition as described in any one of clauses 153 - 159, wherein the plant extract composition comprises species of Eucalyptus, and the species of Eucalyptus are selected from the group consisting of Eucalyptus globulus, Eucalyptus urticata, Eucalyptus plenissima, Eucalyptus albida, Eucalyptus pritzeliana, Eucalyptus oreades, Eucalyptus kochii, Eucalyptus delegatensis, Eucalyptus bicolor, Eucalyptus odorata, Eucalyptus polybractea, Eucalyptus radiata, Eucalyptus rossii, Eucalyptus sideroxylon, Eucalyptus smithii, Eucalyptus staigeriana, Eucalyptus tereticornis, Eucalyptus viridis, and combinations thereof.

[0868] 161. An oral consumer product composition as described in any one of clauses 153 - 160, wherein the plant extract composition comprises species of Mentha, and the species of Mentha are selected from the group consisting of Mentha piperita, Mentha spicata, Mentha citrata, and combinations thereof.

[0869] 162. An oral consumer product composition as described in any one of clauses 153 - 161, wherein the plant extract composition comprises species of Thymus, and the species of Thymus are selected from the group consisting of Thymus vulgaris, Thymus zygis, Thymus serpyllum, Thymus citriodorus, Thymus praecox, Thymus lanuginosus, and combinations thereof.

[0870] 163. An oral consumer product composition as described in any one of clauses 153 - 162, wherein the plant extract composition comprises species of Ocimum, and the species of Ocimum are selected from the group consisting of Ocimum basilicum, Ocimum × citriodorum, Ocimum kilimandscharicum 'African Blue', Ocimum canum, Ocimum gratissimum, and Ocimum tenuiflorum, and combinations thereof.

[0871] 164. An oral consumer product composition as described in any one of clauses 153 - 163, wherein the plant extract composition comprises species of Camellia, and the species of Camellia are selected from the group consisting of Camellia sinensis var. assamica, such as Camellia sinensis var. assamica var. assamica and Camellia sinensis var. assamica var. puerensis.

[0872] 165. An oral consumer product composition as described in any one of clauses 153 - 164, wherein the plant extract composition comprises a Camellia species and a Salvia species, wherein the Camellia species is selected from the group consisting of: Camellia sinensis var. assamica, such as Camellia sinensis var. assamica var. chinensis and Camellia sinensis var. assamica var. puerensis, and wherein the Salvia species is selected from the group consisting of: Salvia officinalis, Salvia lavandulifolia, Salvia rosmarinus (Rosemary), Salvia hispanica, Salvia spinescens, Salvia multispicata, Salvia bowleyana, Salvia cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia sonchifolia, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, and Salvia leucantha.

[0873] 166. An oral consumer product composition as described in any one of clauses 153 - 165, wherein the composition comprises a Camellia species and a Salvia species.

[0874] 167. An oral consumer product composition as described in any one of clauses 153 - 166, wherein the composition comprises a powder, concentrate, infusion, or combination thereof of a Camellia species and / or a Salvia species, or wherein the aqueous extract comprises a powder, concentrate, infusion, or combination thereof of a Camellia species and / or a Salvia species.

[0875] 168. An oral consumer product composition as described in any one of clauses 153 - 167, wherein the composition comprises a Camellia species in the form of: green tea, white tea, yellow tea, black tea, dark tea, or oolong tea.

[0876] 169. An oral consumer product composition as described in any one of clauses 153 - 168, wherein the composition comprises:

[0877] (i) An aqueous extract of a Camellia species between 100 mg and 4.0 g, in the form of a powder, concentrate, or concentrated infusion; and

[0878] (iii) An aqueous extract of a Salvia species between 100 mg and 500 mg.

[0879] 170. An oral consumer product composition comprising:

[0880] (i) Caffeine, wherein the total caffeine content is less than 100 mg;

[0881] (ii) A plant extract composition comprising at least one aqueous extract from a plant and / or at least one essential oil from the same or different plants, wherein the plant extract composition is between 50 mg and 3000 mg; and

[0882] Wherein the plant extract composition is derived from one or more plant genera selected from the following: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Hibiscus, Helichrysum, Matricaria, Anthemis, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valeriana, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Mentha spicata, Schinus, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, Camellia, Coffea, Ilex, Herba Herba, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Parochetus, Euterpe, Crocus, Polygonum, Ribes, Juglans, Litchi, Lycium, Malus, Mangifera, Olea, Passiflora, Prunus, Punica, Vaccinium, Vitis, Aronia, Aloe, Bacopa, Daucus, Euterpe, Malpighia, Morus, Phyllanthus, Rubus, Mentha spicata and combinations thereof.

[0883] 171. The oral consumer product composition according to clause 170, which comprises one or more of Salvia and Camellia.

[0884] 172. The oral consumer product composition according to clause 170, which comprises Coffea.

[0885] 173. The oral consumer product composition according to clause 170, which comprises Camellia.

[0886] 174. The oral consumer product composition according to clause 170, which comprises Salvia.

[0887] 175. The oral consumer product composition according to clause 170, which comprises from 1 mg to 25 mg of the at least one essential oil.

[0888] 176. The oral consumer product composition according to clauses 170-175, wherein the consumer product composition comprises: from 2.5 mg to 100 mg of rosmarinic acid and / or its derivatives;

[0889] from 0.5 mg to 100 mg of carnosol, carnosic acid and / or its derivatives;

[0890] from 2.5 mg to 100 mg of caffeic acid and / or its derivatives; and

[0891] from 2.5 mg to 100 mg of luteolin and / or its derivatives, with a total amount up to 500 mg.

[0892] 177. An oral consumer product composition as described in clauses 170 - 176, wherein the composition further comprises from about 25 mg to about 1000 mg of total catechins.

[0893] 178. An oral consumer product composition as described in clauses 170 - 177, wherein the composition further comprises from about 50 mg to about 600 mg of total catechins.

[0894] 179. An oral consumer product composition as described in clauses 170 - 178, wherein the consumer product composition comprises:

[0895] Rosmarinic acid and / or its derivatives in an amount from 2.5 mg to 100 mg;

[0896] Carnosol, carnosic acid and / or its derivatives in an amount from 0.5 mg to 100 mg;

[0897] Caffeic acid and / or its derivatives in an amount from 2.5 mg to 100 mg;

[0898] Luteolin and / or its derivatives in an amount from 2.5 mg to 100 mg, with a total amount up to 500 mg; and

[0899] From about 25 mg to about 1000 mg of total catechins.

[0900] 180. An oral consumer product composition as described in any one of clauses 170 - 179, wherein the plant extract composition is a medicinal sage extract composition comprising from about 3.5 mg to 50 mg of rosmarinic acid.

[0901] 181. An oral consumer product composition as described in any one of claims 170 - 180, wherein the plant extract composition comprises a Camellia species, and the Camellia species is selected from the group consisting of: Camellia sinensis var. assamica, such as Camellia sinensis var. assamica var. chinensis and Camellia sinensis var. assamica var. puerensis.

[0902] 182. An oral consumer product composition as described in any one of claims 170 - 181, wherein the plant extract composition comprises a Camellia species and a Salvia species, the Camellia species is selected from the group consisting of: Camellia sinensis var. assamica, such as Camellia sinensis var. assamica var. chinensis and Camellia sinensis var. assamica var. puerensis, and the Salvia species is selected from the group consisting of: Salvia officinalis, Salvia lavandulifolia, Salvia rosmarinus (Rosemary), Salvia hispanica, Salvia spinescens, Salvia multispicata, Salvia bowleyana, Salvia cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, and Salvia mexicana.

[0903] 183. An oral consumer product composition as described in any one of clauses 170 - 182, which comprises from about 100 mg to about 400 mg of the plant extract composition, wherein the plant extract composition is a medicinal sage extract composition comprising rosmarinic acid in an amount from about 3.5 mg to about 50 mg and total polyphenols in an amount from about 20 mg to about 150 mg.

[0904] 184. An oral consumer product composition as described in any one of clauses 170 - 183, which comprises from about 200 mg to about 600 mg, from about 400 mg to about 700 mg, from about 500 mg to about 600 mg, or about 312 mg of flavanol, which flavanol is total catechins; from about 10 mg to about 200 mg, from about 30 mg to about 80 mg, from about 100 mg to about 200 mg, or about 62 mg of caffeine; and from about 5 mg to about 80 mg, from about 10 mg to about 60 mg, from about 30 mg to about 50 mg, or about 23.8 mg of total amino acids.

[0905] 185. An oral consumer product composition as described in any one of clauses 170 - 184, which comprises from about 10 mg to about 200 mg, from about 30 mg to about 100 mg, from about 50 mg to about 80 mg, or about 70 mg of flavanol, which flavanol is catechin; from about 5 mg to about 75 mg, from about 10 mg to about 50 mg, from about 15 mg to about 30 mg, or about 15.6 mg of caffeine; and from about 5 mg to about 80 mg, from about 10 mg to about 50 mg, from about 15 mg to about 30 mg, or about 13.7 mg of total amino acids.

[0906] 186. An oral consumer product composition as described in any one of clauses 170 - 185, which comprises:

[0907] (i) from about 200 mg to about 600 mg, from about 400 mg to about 700 mg, from about 500 mg to about 600 mg, or about 312 mg of flavanol, which flavanol is catechin; from about 10 mg to about 200 mg, from about 30 mg to about 80 mg, from about 100 mg to about 200 mg, or about 62 mg of caffeine; and from about 5 mg to about 80 mg, from about 10 mg to about 60 mg, from about 30 mg to about 50 mg, or about 23.8 mg of total amino acids.

[0908] (ii) from about 10 mg to about 200 mg, from about 30 mg to about 100 mg, from about 50 mg to about 80 mg, or about 70 mg of flavanol, which flavanol is catechin; from about 5 mg to about 75 mg, from about 10 mg to about 50 mg, from about 15 mg to about 30 mg, or about 15.6 mg of caffeine; and from about 5 mg to about 80 mg, from about 10 mg to about 50 mg, from about 15 mg to about 30 mg, or about 13.7 mg of total amino acids.

[0909] (iii) from about 3.5 mg to 50 mg of a plant extract, which plant extract composition is a medicinal sage extract composition comprising rosmarinic acid;

[0910] wherein (i) and (ii) comprise a Camellia species, and (iii) comprises a Salvia species, wherein the Camellia species is selected from the group consisting of: Camellia sinensis var. assamica, such as Camellia sinensis var. assamica var. assamica and Camellia sinensis var. assamica var. puerensis, and wherein the Salvia species is selected from the group consisting of: Salvia officinalis, Salvia lavandulifolia, Salvia rosmarinus (Rosemary), Salvia hispanica, Salvia spinescens, Salvia multispicata, Salvia bowleyana, Salvia cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, and Salvia mexicana.

[0911] 187. The oral consumer product composition according to any one of clauses 170 - 186, wherein the oral consumer product composition comprises less than about 75 mg but greater than 0 mg of caffeine.

[0912] 188. A method for providing a cognitive benefit to a human subject, the method comprising orally administering to the subject an oral consumer product composition according to any one of clauses 153 - 187.

[0913] 189. The method according to clause 188, wherein the cognitive benefit is selected from the group comprising: improving cognitive function; improving mood; improving well - being; improving friendliness; improving social ability; improving relaxation, increasing euphoria; improving joy; improving alertness; improving satisfaction; improving calmness; improving peace; improving mental ability; improving memory accuracy; improving memory speed; improving relaxation; improving / sustaining attention; improving attention accuracy; improving the Stroop effect, improving attention speed; reducing stress; reducing tension; reducing mental fatigue; reducing anxiety; reducing inertia; reducing headache; promoting the maintenance of normal sleep, reducing sleep onset time, improving sleep quality, alleviating the subjective feeling of jet lag, or any combination thereof.

[0914] 190. A method as described in any one of clauses 188 - 189, wherein the method further comprises the step of performing a cognitive assessment on the subject before and / or after the subject takes an oral consumer product composition as described in any one of clauses 153 - 187.

[0915] 191. An edible composition for improving the condition of a human, the composition comprising:

[0916] A first polyphenol; and

[0917] At least one essential oil,

[0918] wherein the ratio of total polyphenol to total essential oil is from about 1:10 to about 100:1.

[0919] 192. The composition as described in clause 191, wherein the at least one essential oil comprises:

[0920] Terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols and oxides, and their derivatives and / or any combination.

[0921] 193. The composition as described in any one of clauses 191 - 192, wherein the at least one essential oil comprises:

[0922] - A first essential oil; and

[0923] - A second essential oil;

[0924] wherein the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0925] 194. The composition as described in any one of clauses 191 - 193, wherein the at least one essential oil is derived from a plant genus selected from the group consisting of: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Hibiscus, Helichrysum, Matricaria, Anthemis, Cymbopogon, Geranium, Chamomilla, Jasminum, Lavandula, Melissa, Valeriana, Agave, Anthemis nobilis, Elettaria, Cinnamomum, Coriandrum, Elettaria cardamomum, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Mentha piperita, Schinus, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber and / or any combination thereof.

[0926] 195. The composition as described in any one of clauses 191 - 194, wherein the first polyphenol is derived from Salvia officinalis, and wherein the at least one essential oil is derived from Salvia lavandulifolia.

[0927] 196. A composition as described in any one of clauses 191 - 195, wherein the first polyphenol is derived from grape seed extract, and wherein the grape seed ext...

Claims

1. An oral consumer product composition comprising: (i) at least one aqueous extract from a plant; and / or (ii) at least one essential oil from the same or a different plant; and / or (iii) caffeine, wherein the caffeine is from a source other than (i) and / or (ii); wherein (i) and / or (ii) form a plant extract composition; and wherein the ratio of total caffeine to total plant extract composition is from 1:200 to 40:1 by weight, or about 1:200 to about 1:1, or about 1:200 to about 1:20 (w / w).

2. The oral consumer product composition according to claim 1, wherein the at least one essential oil comprises terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides and their derivatives and / or combinations; and wherein if both the essential oil and the at least one aqueous extract are present, the ratio of the at least one essential oil to the at least one aqueous extract is from 1:10 to 1:800, or about 1:1 to about 1:800, or about 1:100 to about 1:800, or about 1:200 to about 1:

800.

3. The oral consumer product composition according to claim 2, wherein the at least one essential oil comprises plant essential oils derived from plant roots, rhizomes, stems, barks, twigs, leaves, flowers, fruits, seeds, and combinations thereof.

4. The oral consumer product composition according to any one of claims 1 - 3, wherein the plant extract composition is derived from a plant genus selected from the group consisting of Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Hibiscus, Helichrysum, Matricaria, Anthemis, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valeriana, Agave, Anthemis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Mentha spicata, Schinus, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, Camellia, Coffea, Ilex, Paederia, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Delonix, Euterpe, Crocus, Polygonum, Ribes, Juglans, Litchi, Lycium, Malus, Mangifera, Olea, Passiflora, Prunus, Punica, Vaccinium, Vitis, Aronia, Aloe, Bacopa, Daucus, Euterpe, Malpighia, Morus, Phyllanthus, Rubus, Mentha spicata, and combinations thereof.

5. The oral consumer product composition according to any one of claims 1-4, wherein the plant extract composition comprises a Salvia species, and the Salvia species is selected from the group consisting of Salvia officinalis, Salvia lavandulifolia, Salvia rosmarinus (Rosemary), Salvia hispanica, Salvia spinescens, Salvia multispicata, Salvia bowleyana, Salvia cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, and Salvia mexicana; or wherein the plant extract composition comprises an Eucalyptus species, and the Eucalyptus species is selected from the group consisting of Eucalyptus globulus, Eucalyptus urticata, Eucalyptus plenissima, Eucalyptus albida, Eucalyptus coccifera, Eucalyptus brunnea, Eucalyptus kochii, Eucalyptus delegatensis, Eucalyptus bicolor, Eucalyptus odorata, Eucalyptus polybractea, Eucalyptus radiata, Eucalyptus rossii, Eucalyptus sideroxylon, Eucalyptus smithii, Eucalyptus steedmanii, Eucalyptus tereticornis, Eucalyptus viridis, and combinations thereof; or wherein the plant extract composition comprises a Mentha species, and the Mentha species is selected from the group consisting of Mentha piperita, Mentha spicata, Mentha citrata, and combinations thereof; or wherein the plant extract composition comprises a Thymus species, and the Thymus species is selected from the group consisting of Thymus vulgaris, Thymus zygis, Thymus serpyllum, Thymus citriodorus, Thymus praecox, Thymus lanuginosus, and combinations thereof; or wherein the plant extract composition comprises an Ocimum species, and the Ocimum species is selected from the group consisting of Ocimum basilicum, Ocimum × citriodorum, Ocimum kilimandscharicum 'African Blue', Ocimum canum, Ocimum gratissimum, and Ocimum tenuiflorum, and combinations thereof; or wherein the plant extract composition comprises a Camellia species, and the Camellia species is selected from the group consisting of Camellia sinensis var. assamica, Camellia sinensis var. sinensis, and combinations thereof; or wherein the plant extract composition comprises a Camellia species and a Salvia species, the Camellia species is selected from the group consisting of Camellia sinensis var. assamica, Camellia sinensis var. sinensis, and combinations thereof, and the Salvia species is selected from the group consisting of Salvia officinalis, Salvia lavandulifolia, Salvia rosmarinus (Rosemary), Salvia hispanica, Salvia spinescens, Salvia multispicata, Salvia bowleyana, Salvia cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, Salvia mexicana, and combinations thereof.

6. The oral consumer product composition according to claim 2, wherein the plant extract composition comprises a powder, concentrate, or infusion of a Camellia species and / or a Salvia species.

7. The oral consumer product composition according to claim 6, wherein the plant extract composition comprises a Camellia species in the form of green tea, white tea, yellow tea, black tea, dark tea, or oolong tea.

8. The oral consumer product composition according to claim 6, wherein the composition comprises: (i) an aqueous extract of a Camellia species between 100 mg and 4.0 g, in the form of a powder, concentrate, or concentrated infusion; and (iii) an aqueous extract of a Salvia species between 100 mg and 500 mg.

9. An oral consumer product composition, comprising: (i) Caffeine, wherein the total caffeine content is less than 100 mg; (ii) A plant extract composition comprising at least one aqueous extract from a plant and / or at least one essential oil from the same or different plants, wherein the plant extract composition is between 50 mg and 3000 mg; and wherein the plant extract composition is derived from one or more plant genera selected from the following: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Hibiscus, Helichrysum, Matricaria, Anthemis, Cymbopogon, Geranium, Chamomilla, Jasminum, Lavandula, Melissa, Valeriana, Agave, Anthemis nobilis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Mentha spicata, Schinus, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, Camellia, Coffea, Ilex, Brillantaisia, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Caesalpinia, Euterpe, Crocus, Polygonum, Ribes, Juglans, Litchi, Lycium, Malus, Mangifera, Olea, Passiflora, Prunus, Punica, Vaccinium, Vitis, Aronia, Aloe, Bacopa, Daucus, Euterpe, Malpighia, Morus, Phyllanthus, Rubus, Mentha spicata and combinations thereof.

10. The oral consumer product composition according to claim 9, comprising one or more plant extract compositions of the genus Salvia and / or the genus Camellia.

11. The oral consumer product composition according to claim 9, wherein the plant extract composition comprises Coffea, or wherein the plant extract composition comprises Camellia, or wherein the plant extract composition comprises Salvia.

12. The oral consumer product composition according to claim 9, comprising from 1 mg to 25 mg of the at least one essential oil.

13. The oral consumer product composition according to claim 10, wherein the consumer product composition comprises: From 2.5 mg to 100 mg of rosmarinic acid and / or its derivatives; From 0.5 mg to 100 mg of carnosol, carnosic acid and / or its derivatives; From 2.5 mg to 100 mg of caffeic acid and / or its derivatives; and From 2.5 mg to 100 mg of luteolin and / or its derivatives, with a total amount up to 500 mg.

14. The oral consumer product composition according to claim 9, wherein the composition further comprises from about 25 mg to about 1000 mg of total catechins, or wherein the composition further comprises from about 50 mg to about 600 mg of total catechins.

15. The oral consumer product composition according to claim 10, wherein the consumer product composition comprises: From 2.5 mg to 100 mg of rosmarinic acid and / or its derivatives; Carnosol, carnosic acid, and / or their derivatives in an amount from 0.5 mg to 100 mg; Caffeic acid and / or its derivatives in an amount from 2.5 mg to 100 mg; Luteolin and / or its derivatives in an amount from 2.5 mg to 100 mg, with a total amount up to 500 mg; and Total catechins in an amount of about 25 mg to about 1000 mg.

16. The oral consumer product composition according to claim 9, wherein the plant extract composition is a medicinal sage extract composition containing rosmarinic acid in an amount from about 3.5 mg to 50 mg.

17. The oral consumer product composition according to claim 9, wherein the plant extract composition contains a Camellia species, and the Camellia species is selected from the group consisting of: Camellia sinensis var. assamica, such as Camellia sinensis var. assamica var. chinensis and Camellia sinensis var. assamica var. puerensis, or wherein the plant extract composition contains a Camellia species and a Salvia species, the Camellia species is selected from the group consisting of: Camellia sinensis var. assamica, such as Camellia sinensis var. assamica var. chinensis and Camellia sinensis var. assamica var. puerensis, and the Salvia species is selected from the group consisting of: Salvia officinalis, Salvia lavandulifolia, Salvia rosmarinus (Rosemary), Salvia hispanica, Salvia erinacea, Salvia multispicata, Salvia bowleyana, Salvia cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia sonchifolia, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, and Salvia mexicana.

18. The oral consumer product composition according to claim 9, which contains about 100 mg to about 400 mg of the plant extract composition, wherein the plant extract composition is a medicinal sage extract composition containing rosmarinic acid in an amount from about 3.5 mg to about 50 mg and total polyphenols in an amount from about 20 mg to about 150 mg.

19. The oral consumer product composition according to claim 9, which contains flavanols in an amount from about 200 mg to about 700 mg, from about 400 mg to about 600 mg, from about 500 mg to about 600 mg, or about 312 mg, the flavanols being total catechins; caffeine in an amount from about 10 mg to about 200 mg, from about 30 mg to about 80 mg, from about 100 mg to about 200 mg, or about 62 mg; and total amino acids in an amount from about 5 mg to about 80 mg, from about 10 mg to about 60 mg, from about 30 mg to about 50 mg, or about 23.8 mg.

20. The oral consumer product composition according to claim 9, which contains flavanols in an amount from 10 mg to about 200 mg, about 30 mg to about 100 mg, about 50 mg to about 80 mg, or about 70 mg, the flavanols being catechins; caffeine in an amount from about 5 mg to about 75 mg, about 10 mg to about 50 mg, about 15 mg to about 30 mg, or about 15.6 mg; and total amino acids in an amount from about 5 mg to about 80 mg, about 10 mg to about 50 mg, about 15 mg to about 30 mg, or about 13.7 mg.

21. The oral consumer product composition according to claim 9, which contains: (i) from about 200 mg to about 600 mg, from about 400 mg to about 700 mg, from about 500 mg to about 600 mg, or about 312 mg of flavanols, wherein the flavanols are catechins; from about 10 mg to about 200 mg, from about 30 mg to about 80 mg, from about 100 mg to about 200 mg, or about 62 mg of caffeine; and from about 5 mg to about 80 mg, from about 10 mg to about 60 mg, from about 30 mg to about 50 mg, or about 23.8 mg of total amino acids; (ii) from about 10 mg to about 200 mg, from about 30 mg to about 100 mg, from about 50 mg to about 80 mg, or about 70 mg of flavanols, wherein the flavanols are catechins; about 5 mg to about 75 mg, about 10 mg to about 50 mg, about 15 mg to about 30 mg, or about 15.6 mg of caffeine; and about 5 mg to about 80 mg, about 10 mg to about 50 mg, about 15 mg to about 30 mg, or about 13.7 mg of total amino acids; (iii) from about 3.5 mg to 50 mg of a plant extract, wherein the plant extract composition is a medicinal sage extract composition containing rosmarinic acid; wherein (i) and (ii) comprise Camellia species, and (iii) comprises Salvia species, wherein the Camellia species are selected from the group consisting of: Camellia sinensis var. assamica, such as Camellia sinensis var. assamica var. assamica and Camellia sinensis var. assamica var. puerensis, and wherein the Salvia species are selected from the group consisting of: Salvia officinalis, Salvia lavandulifolia, Salvia rosmarinus (Rosemary), Salvia hispanica, Salvia spinescens, Salvia multispicata, Salvia bowleyana, Salvia cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, and Salvia mexicana.

22. The oral consumer product composition according to any one of claims 9-21, wherein the oral consumer product composition contains less than about 75 mg but more than 0 mg of caffeine.

23. A method for providing cognitive benefits to a human subject, the method comprising orally administering to the subject the oral consumer product composition according to any one of claims 1-22.

24. The method according to claim 23, wherein the cognitive benefit is selected from the group consisting of: improving cognitive function; improving mood; improving well-being; improving friendliness; Improve social ability; improve sense of relaxation, increase euphoria; improve sense of joy; improve alertness; improve sense of satisfaction; Improve sense of calm; improve sense of tranquility; Improve mental ability; Improve memory accuracy; improve memory speed; Improve sense of relaxation; improve / sustain attention; Improve attention accuracy; Improve Stroop effect, improve attention speed; reduce stress; reduce tension; reduce mental fatigue; reduce anxiety; reduce inertia; reduce headache; promote maintenance of normal sleep, reduce sleep onset time, improve sleep quality, relieve subjective feeling of jet lag or any combination thereof.

25. The method according to claim 24, wherein the method further comprises the step of cognitively assessing the subject before and / or after the subject takes the oral consumer product composition according to any one of claims 1-22.

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