Cinnamyl alcohol derivatives for use in reducing appetite and creating a feeling of satiety

Description

[0001] The present invention relates to certain cinnamyl alcohol derivatives for use in a therapeutic procedure (a) for reducing appetite and / or (d) for reducing body weight and / or (e) for improving mood. Furthermore, the invention relates to preparations, in particular orally consumable products, comprising the cinnamyl alcohol derivatives according to the invention for use in corresponding therapeutic procedures.

[0002] The invention further relates to the non-therapeutic use of the cinnamyl alcohol derivatives according to the invention as (a) appetite-reducing agents and / or (b) satiety-inducing agents and / or (c) energy-reducing agents and / or (d) weight-reducing agents and / or (e) mood enhancers.

[0003] Finally, the invention also relates to non-therapeutic methods for (i) reducing appetite and / or (ii) inducing a feeling of satiety and / or (iii) reducing energy intake and / or (iv) reducing body weight and / or (v) improving mood, comprising the step of administering the cinnamyl alcohol derivatives according to the invention to an individual.

[0004] Further aspects of the present invention and preferred embodiments will become apparent from the following description and, in particular, from the attached patent claims.

[0005] The frequent occurrence of persistent overweight, caused by lack of exercise and / or excessive food intake, can lead to chronic conditions such as obesity, insulin resistance, lipid metabolism disorders, and / or high blood pressure, their serious consequences including type 2 diabetes, arteriosclerosis, heart attack, or stroke, and ultimately to premature death. In particular, a high content of easily metabolized carbohydrates, proteins, and especially fats in the diet leads to the formation of fat deposits and can significantly contribute to the aforementioned problems. To limit the intake of these hedonically favored food components, especially fats and sweet carbohydrates (sugars), their content in reduced-calorie foods, the so-called "light" products, is often drastically reduced and replaced by substitutes (such as fat thickeners or non-calorie sweeteners instead of sugar).

[0006] When consuming "light products", it can often happen that a product which, due to clever formulation, has a comparable hedonic value to the high-energy original product, is consumed in larger quantities and, in the worst case, even leads to an increased intake of calorically relevant food components, thus failing to achieve the goal of reducing the amount of calories consumed.

[0007] To counteract the increased intake of calorie-relevant food components, there has long been a desire to find food components, particularly flavorings that are considered safe, already approved, and generally accepted, that can reduce feelings of hunger and natural appetite and / or increase satiety. It is known that by increasing serotonin release in certain brain regions, combined with exposure to nutrients from orally consumed products (especially food), and by inducing leptin receptor and serotonin receptor proteins, appetite can be negatively influenced and satiety positively affected.

[0008] Besides affecting appetite and satiety, serotonin can also positively influence a consumer's mood. Several foods are already known to have a mood-enhancing effect. Sufficient serotonin levels in the brain promote a positive mood, good concentration, and optimism. Conversely, low serotonin levels can lead to irritability, sleep disturbances, poor concentration, and depression.

[0009] Ingesting serotonin and dopamine through food can increase the serotonin and dopamine concentrations in the blood and may also interact with receptors to increase the serotonin and dopamine concentrations in the brain.

[0010] In EP 2 614 727, nonivamide is described as a highly effective flavoring agent that exhibits the desired effects. However, due to the substance's intrinsic harshness, its use is problematic, particularly in mildly flavored end applications.

[0011] CN1320438A discloses the use of cinnamyl alcohol for the treatment of diabetes, hyperlipidemia, elevated cholesterol levels and obesity.

[0012] CN1994309A concerns the use of various substances for the treatment of depression and anxiety. Among the substances used are cinnamyl acetate and cinnamyl alcohol.

[0013] It was therefore an object of the present invention to provide compounds that can contribute to reducing appetite and / or to conveying a feeling of satiety and / or to reducing energy intake and / or to reducing body weight and / or to improving mood, and which can be used in a variety of products.

[0014] In particular, the object of the present invention was to provide compounds that are non-toxic and have a positive effect on body health.

[0015] Furthermore, it was an object of the present invention to provide such compounds which, even in small quantities, have the above-mentioned effects and do not cause any unpleasant sensory notes or off-taste in products.

[0016] These problems are solved according to the invention by a cinnamyl alcohol derivative of formula I or a mixture of two or more cinnamyl alcohol derivatives of formula I. wherein the double bond can have an E or Z configuration, or any mixture of E and Z configurations, and wherein Q is an acyl group of formula II is, wherein R is hydrogen or methyl or a saturated or unsaturated, linear or branched or cyclic aliphatic residue having 2 to 6 carbon atoms or phenyl or phenylmethyl, for use in a therapeutic procedure (a) for reducing appetite and / or (d) for reducing body weight and / or (e) for improving mood, or cinnamyl alcohol derivative of formula I, wherein Q is an acyl residue of formula II and R is methyl, for use in a therapeutic procedure (a) for reducing appetite and / or (d) for reducing body weight.

[0017] In a preferred embodiment, the cinnamyl alcohol derivatives of formula I are used for the treatment of obesity.

[0018] According to a preferred embodiment, in the cinnamyl alcohol derivative of formula I or the mixture of two or more cinnamyl alcohol derivatives of formula I for use as described above, R (in the case of a mixture, each independently of the others) is selected from the group consisting of hydrogen, methyl, ethyl, propyl, 2-propyl, 1-butyl, 2-butyl, 2-methyl-1-propyl, 1-pentyl, 2-pentyl, 3-pentyl, 2-methyl-1-butyl, 2-methyl-2-butyl, 2-methyl-3-butyl, 3-methyl-1-butyl, 1-hexyl, 2-hexyl, 3-hexyl, 2-methyl-1-pentyl, 2-methyl-2-pentyl, 2-methyl-3-pentyl, 2-methyl-4-pentyl, 3-methyl-1-pentyl, 3-Methyl-2-pentyl, 3-Methyl-3-pentyl, Vinyl, E- and Z- 1-Propen-1-yl, 2-Propen-1-yl, E- and Z- 2-Buten-2-yl, 3-Buten-2-yl, E- and Z-Prenyl, E- and Z-Isoprenyl, Phenyl and Phenylmethyl.

[0019] In particular, according to the invention, a cinnamyl alcohol derivative(s) of formula I for use as described above is / are preferred, which is / are selected from the group consisting of: Cinnamyl formate (Compound 2, FEMA# 2299) Cinnamyl acetate (Compound 3, FEMA# 2293) Cinnamylpropionate (Compound 4, FEMA# 2301) Cinnamyl butyrate (Compound 5, FEMA# 2296) Cinnamyl isobutyrate (Compound 6, FEMA# 2297) Cinnamyl isovalerate (Compound 7, FEMA# 2302) Cinnamyl tiglinate (compound 8, EC flavoring list 09.339) Cinnamyl benzoate (Compound 9, FEMA# 4703) Cinnamylphenyl acetate (Compound 10, FEMA# 2300) Cinnamyl cinnamate (Compound 11, FEMA# 2298)

[0020] According to a further preferred embodiment, the cinnamyl alcohol derivative of formula I or the cinnamyl alcohol derivatives of formula I in the mixture for use as described above are present in the E configuration to more than 50%, preferably more than 90%, and particularly preferably more than 95%.

[0021] Another aspect of the present invention relates to a preparation comprising a cinnamyl alcohol derivative of formula I or a mixture of two or more cinnamyl alcohol derivatives of formula I as described above for use in a therapeutic procedure as described above.

[0022] The cinnamyl alcohol derivatives of formula I are preferably incorporated into preparations, which are preferably orally consumable products. Such a preparation preferably comprises at least one, two, three, or four cinnamyl alcohol derivatives of formula I, preferably compounds 2 to 11.

[0023] According to a preferred embodiment, the total concentration of the cinnamyl alcohol derivatives of formula I in the preparation for use as described above is 20 mg / kg or less, preferably 5 mg / kg or less, particularly preferably 2 mg / kg or less, in each case based on the total mass of the preparation.

[0024] Surprisingly, it has been shown that the cinnamyl alcohol derivatives of formula I to be used according to the invention are able to stimulate serotonin release in neurons to up to approximately 130% of the positive control (nonivamide, EP 2 614 727) even at a concentration range of 10 µM (approx. 1 mg / kg to approx. 3 mg / kg).

[0025] The concentrations of aromatic cinnamyl alcohol derivatives used are low compared to typical concentrations required to achieve a flavor effect. While flavor effects are to be expected, they should not be dominant, even in mildly flavored orally consumed products.

[0026] Preferably, the preparations to be used according to the invention comprise at least 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 cinnamyl alcohol derivatives of formula I, which are preferably selected from the group consisting of compound 2, compound 3, compound 4, compound 5, compound 6, compound 7, compound 8, compound 9, compound 10 or compound 11. It is also advantageous if all 10 compounds are present in such a preparation. When determining the total concentration of the cinnamyl alcohol derivatives in a preparation, the sum of the concentrations of the individual compounds is meant.

[0027] In a particularly preferred preparation according to the invention for use as described above, the preparation contains further substances, which are preferably spray-dried substances comprising edible components, solid carriers and optionally certain flavorings or flavor compositions.

[0028] In further particularly preferred preparations to be used according to the invention as described above, the further substances are solid carrier substances suitable for consumption.

[0029] A preferred preparation for use as described above comprises at least one solid carrier substance and preferably at least one further flavoring substance. Such preparations are preferably spray-dried.

[0030] Advantageous carrier substances in these preferred preparations to be used according to the invention (preferably spray-dried) include silicon dioxide (silica, silica gel), carbohydrates and / or carbohydrate polymers (polysaccharides), cyclodextrins, starches, degraded starches (starch hydrolysates), chemically or physically modified starches, modified celluloses, gum arabic, ghatti gum, tragacanth, karaya, carrageenan, guar gum, locust bean gum, alginates, pectin, inulin, or xanthan gum. Preferred starch hydrolysates are maltodextrins and dextrins.

[0031] Preferred carriers are silicon dioxide, gum arabic, and maltodextrins, with maltodextrins having DE values ​​in the range of 5 to 20 being particularly preferred. The plant from which the starch was originally supplied for the production of the starch hydrolysates is irrelevant. Suitable and readily available are corn-based starches as well as starches from tapioca, rice, wheat, or potatoes. The carriers can also function as flow agents, such as silicon dioxide.

[0032] The preparations to be used according to the invention, which, in addition to the cinnamyl alcohol derivative or several cinnamyl alcohol derivatives, also comprise one or more solid carriers, can be produced, for example, by mechanical mixing processes, whereby particle comminution can also take place simultaneously, or by spray drying. Compositions to be used according to the invention that comprise solid carriers and are produced by spray drying are preferred; with regard to spray drying, reference is made to US 3,159,585, US 3,971,852, US 4,532,145 or US 5,124,162.

[0033] Preferred preparations comprising carrier materials to be used according to the invention, which were produced by spray drying, have a mean particle size in the range of 30 to 300 µm and preferably a residual moisture content of less than or equal to 5 wt.%.

[0034] The flavoring agent, or at least one of the other flavoring agents in the preparation, is preferably a sensorially active component and is preferably used in a concentration that is greater than its stimulus threshold.

[0035] Examples of other flavorings that may be part of the preparation can be found, for example, in H. Surburg, J. Panten, Common Fragrance and Flavor Materials, 5th Ed., Wiley-VCH, Weinheim 2006.

[0036] Aromatic substances can be used in the form of aroma compositions, which in turn can be used in the form of reaction aromas (Maillard products) and / or extracts or essential oils of plants or plant parts or fractions thereof.

[0037] A combination with capsaicinoids, especially with nonivamide (N-nonanoylvanillylamine), which can also be used to reduce appetite and / or to create a feeling of satiety and / or to improve mood, is also possible.

[0038] According to another preferred embodiment, the preparation for use as described above therefore additionally contains nonivamide.

[0039] Nonivamide (N-nonanoylvanillylamine) and the cinnamyl alcohol derivatives of formula I to be used according to the invention exhibit equivalent activities for reducing appetite, reducing calorie intake and reducing body weight, and / or for providing a feeling of satiety and / or for brightening mood.

[0040] The combination of nonivamide (N-nonanoylvanillylamine) and the cinnamyl alcohol derivatives of formula I used according to the invention, in particular compounds 2 to 11, individually or in mixture, is therefore particularly advantageous, since the cinnamyl alcohol derivatives used according to the invention, in particular, exhibit a lower sensory value than nonivamide at the dosage mentioned above, while maintaining the same effect according to the invention. This is particularly advantageous because the cinnamyl alcohol derivatives, in particular compounds 2 to 11, can be used in higher quantities in preparations such as orally consumable products or can replace a portion of the nonivamide without negatively affecting the taste or even lowering the taste induced by nonivamide below its respective threshold value.

[0041] In a particularly preferred preparation according to the invention for use in a therapeutic procedure as described above, the preparation comprises capsaicin and / or N-nonanoylvanillylamine (nonivamide).

[0042] In all embodiments, individual substances or mixtures of the cinnamyl alcohol derivatives of formula I are preferred, which exhibit only a sub-threshold aroma value at the concentration used; that is, the compounds are preferably used at or near the detection threshold (referring to the ready-to-eat preparation). This also applies to the compound nonivamide (N-nonanoylvanillylamine) when it is present in such a preparation.

[0043] Accordingly, a preferred embodiment is a preparation for use in a process as described above, wherein the amount of cinnamyl alcohol derivatives and / or nonivamide (N-nonanoylvanillylamine) is used in a concentration that exhibits only a subthreshold aroma value at the concentration used.

[0044] Particularly preferred is a preparation, in particular an orally consumable product as described above, for use as described above, wherein the cinnamyl alcohol derivatives of formula I are present in a concentration of 20 mg / kg or less, preferably 5 mg / kg or less, particularly preferably 2 mg / kg or less, and in a concentration of 0.0001 mg / kg or more, preferably 0.001 mg / kg or more, particularly preferably 0.005 mg / kg or more, in each case based on the total mass of the preparation.

[0045] A particularly advantageous preparation, especially an orally consumable product, for use as described above is one that additionally contains edible animal or vegan proteins in the form of isolates, fractions, partial or complete hydrolysates, or intermediate products produced by physicochemical processes or fermentative or enzymatic treatment of the proteins, and optionally one or more further additives or flavorings that influence satiety, preferably non-digestible carbohydrates such as pectins or beta-glucans. Preferably, the content of such proteins or protein products is higher than in conventional preparations, thereby achieving a feeling of satiety even more quickly.

[0046] Sources of edible animal or vegan proteins can be selected from: meat products (mammals, birds, reptiles, amphibians, fish), crustaceans, shellfish, mussels, molluscs, insects, eggs, cereal proteins, milk, algae, wheat, barley, rapeseed, sunflower, rice, potato, maize, soy, bean, pea, lentil, lupin, peanut, alfalfa protein isolates, with other proteins from edible plants not mentioned here also being suitable.

[0047] A preparation to be used according to the invention is preferably an orally consumable product or a component of an orally consumable product. In particular, such a preparation is selected from the group consisting of liquid or solid foods, semi-finished products, animal feed, cosmetic applications, and pharmaceuticals.

[0048] According to a preferred aspect, the present invention therefore relates to a preparation for use as described above, which is an orally consumable product.

[0049] Preferably, the aforementioned cinnamyl alcohol derivatives to be used according to the invention are employed for the application according to the invention in a therapeutic process, wherein the cinnamyl alcohol derivatives according to the invention are preferably used alone or as a mixture as a component of an orally consumable product (in particular a food, feed or drug), wherein the cinnamyl alcohol derivatives of formula I to be used according to the invention are present in a concentration of 20 mg / kg or less, based on the total mass of the orally consumable product.

[0050] Preferably, an orally consumable product to be used according to the invention is selected from the group consisting of foods (in particular liquid or solid, including semi-finished products), animal feed and pharmaceuticals (pharmaceutical preparations).

[0051] Within the context of this text, the term "food" encompasses a wide variety of products. In particular, the term "food" includes products such as those discussed below in connection with food products applicable according to the invention.

[0052] The term "food" includes, in particular, products that are foodstuffs according to REGULATION (EC) No 178 / 2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002. According to this Regulation, "foodstuffs" means any substance or product which is intended to be, or can reasonably be expected to be, ingested by humans, whether processed, partially processed or unprocessed. "Foodstuffs" also include beverages, chewing gum and any substance – including water – which is intentionally added to foodstuffs during their manufacture, processing or preparation.

[0053] In this text, the term "animal feed" encompasses all forms of animal nutrition. Many of the foods listed below can also be used as animal feed.

[0054] Within the context of this text, the term "medicinal product" encompasses substances or combinations of substances intended as agents with properties for curing or preventing human or animal diseases, or which can be used in or on the human or animal body, or administered to a human or animal, in order to restore, correct, or influence human or animal physiological functions through a pharmacological, immunological, or metabolic effect, or to establish a medical diagnosis. In individual cases, medicinal products may be used for non-therapeutic purposes, particularly cosmetic ones.

[0055] It is understood that food or feed can be transformed into medicinal products by the addition of substances or combinations of substances intended to have properties for curing or preventing human or animal diseases.

[0056] The present invention also relates to orally consumable products to be used according to the invention, comprising at least 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 cinnamyl alcohol derivatives of formula I. Preferably, such an orally consumable product comprises at least 1, at least 2, at least 3, at least 4 compounds selected from the group consisting of compound 4, compound 6, compound 7 or compound 11.

[0057] Preferably, the cinnamyl alcohol derivatives to be used according to the invention are present in the E-configuration to more than 50%, particularly preferably to more than 90%, and particularly preferably to more than 95%: The specification of the configuration refers in each case to the cinnamyl residue.

[0058] To support weight loss in consumers, limiting potential calorie intake has proven beneficial. This can be achieved, firstly, by using the cinnamyl alcohol derivative or a mixture of cinnamyl alcohol derivatives according to the invention in orally consumed products (especially foods, animal feed, and pharmaceuticals), thereby creating a feeling of satiety and simultaneously reducing appetite, as well as further reducing the absorption of energy-providing nutrients from the intestine. This not only encourages consumers to limit their consumption of energy-rich products, but also results in less energy being available to them from the orally ingested amount due to reduced absorption.In addition to the reduced absorption and accumulation of lipids caused by the cinnamyl alcohol derivatives, the caloric intake can be further reduced if orally consumable products (in particular food, feed or pharmaceuticals) applicable according to the invention are offered for consumption, which themselves already have a low energy density.

[0059] A preferred orally consumable product (in particular food, feed and pharmaceuticals) to be used according to the invention contains no more than 200 kcal / 100g of the orally consumable product, preferably no more than 100 kcal / 100g, and particularly preferably no more than 40 kcal / 100g.

[0060] Preferred orally consumable products (in particular food, feed, or pharmaceuticals) to be used according to the invention are any preparations or compositions suitable for consumption that serve nutritional, oral hygiene, or enjoyment purposes and are generally products intended to be introduced into the human or animal oral cavity, remain there for a certain period of time, and then either be consumed (e.g., ready-to-eat food or feed, see also below) or removed from the oral cavity (e.g., chewing gum, oral hygiene products, or medicated mouthwashes). These products include all substances or articles intended to be ingested by humans or animals in processed, partially processed, or unprocessed form.This also includes substances that are added to orally consumable products (especially food, feed and pharmaceuticals) during their manufacture, processing or preparation and are intended to be introduced into the human or animal oral cavity.

[0061] The orally consumable products (in particular food, animal feed, and pharmaceuticals) to be used according to the invention also include substances intended to be swallowed and then digested by humans or animals in their unaltered, prepared, or processed state. The orally consumable products to be used according to the invention also include coatings, coverings, or other containers intended to be swallowed or where swallowing is foreseeable. The term "orally consumable product" encompasses ready-to-eat food and animal feed, i.e., food or animal feed that is already completely composed with respect to the substances responsible for taste. The terms "ready-to-eat food" or "ready-to-eat animal feed" also include beverages as well as solid or semi-solid ready-to-eat food or animal feed.Examples include frozen products that must be thawed and heated to serving temperature before consumption. Products such as yogurt or ice cream, as well as chewing gum or hard candies, also fall under the category of ready-to-eat foods or animal feed.

[0062] Preferred orally consumable products (especially food and animal feed) used according to the invention also include "semi-finished products." In the context of this text, a semi-finished product is understood to be an orally consumable product that, due to a very high content of flavorings and aromas, is unsuitable for use as a ready-to-eat orally consumable product (especially food or animal feed). Only by mixing it with at least one other ingredient (i.e., by reducing the concentration of the flavorings and aromas in question) and optionally by further processing steps (e.g., heating, freezing) is the semi-finished product transformed into a ready-to-eat orally consumable product (especially food or animal feed). Examples of semi-finished products include instant soups, baking flavorings, and pudding powder.

[0063] The orally consumable products (in particular foods, animal feed, or pharmaceuticals) to be used according to the invention also include "oral care products." An oral care product (also called an oral hygiene product or oral hygiene preparation) within the meaning of the invention is understood to be one of the formulations known to those skilled in the art for cleaning and caring for the oral cavity and pharynx, as well as for freshening breath. This expressly includes the care of the teeth and gums. Common dosage forms of oral hygiene formulations include, in particular, creams, gels, pastes, foams, emulsions, suspensions, aerosols, sprays, as well as capsules, granules, lozenges, tablets, candies, or chewing gums, without this list being considered limiting for the purposes of this invention.

[0064] Preferably, an orally consumable product (in particular food or feed) to be used according to the invention comprises one or more preparations intended for nutrition or enjoyment. These include, in particular, (reduced-calorie) baked goods (e.g., bread, dry biscuits, cakes, other pastries), confectionery (e.g., chocolates, chocolate bar products, other bar products, fruit gums, dragees, hard and soft caramels, chewing gum), non-alcoholic beverages (e.g., cocoa, coffee, green tea, black tea, (green, black) tea beverages enriched with (green, black) tea extracts, rooibos tea, other herbal teas, fruit-containing lemonades, isotonic drinks, soft drinks, nectars, fruit and vegetable juices, fruit or vegetable juice preparations), instant beverages (e.g., instant cocoa drinks, instant tea drinks, instant coffee drinks), meat products (e.g.,Ham, fresh or raw sausage preparations, seasoned or marinated fresh or cured meat products, insects or insect products, eggs or egg products (dried eggs, egg whites, egg yolks), cereal products (e.g., breakfast cereals, muesli bars, precooked instant rice products), dairy products (e.g., full-fat, reduced-fat, or fat-free, but preferably high-protein, milk drinks, rice pudding, yogurt, kefir, cream cheese, soft cheese, hard cheese, dried milk powder, whey, butter, buttermilk, partially or fully hydrolyzed milk protein-containing products), products with a high proportion of vegan, preferably plant-based proteins, e.g., algae, wheat, rapeseed, sunflower, rice, potato, corn, soy, bean, pea, lentil, lupin, peanut, alfalfa protein isolates, protein fractions, partial or complete protein hydrolysates, or physicochemically, enzymatically, or fermentatively modified Proteins from the aforementioned sources, e.g.from soy protein or other soybean fractions (e.g., soy milk and products made from it, beverages containing isolated or enzymatically treated soy protein, beverages containing soy flour, preparations containing soy lecithin, fermented products such as tofu or tempeh or products made from them and mixtures with fruit preparations and optional flavorings), meat substitutes made from the aforementioned vegetarian or vegan protein sources, fruit preparations (e.g., jams, fruit ice cream, fruit sauces, fruit fillings), vegetable preparations (e.g., ketchup, sauces, dried vegetables, frozen vegetables, pre-cooked vegetables, canned vegetables), snack foods (e.g., baked or fried potato chips or potato dough products, extrudates based on corn or peanuts), fat- and oil-based products or emulsions thereof (e.g., mayonnaise, remoulade, dressings, each full-fat or reduced-fat), other ready meals and soups (e.g.,Dry soups, instant soups, pre-cooked soups), spices, seasonings, and especially seasonings (used, for example, in the snack sector), sweetener preparations, tablets or sachets, and other preparations for sweetening or whitening beverages or other foods. The preparations according to the invention can also serve as semi-finished products for the manufacture of further preparations for nutritional or recreational purposes. The preparations according to the invention can also be in the form of capsules, tablets (uncoated and coated tablets, e.g., enteric coatings), dragees, granules, pellets, solid mixtures, dispersions in liquid phases, emulsions, powders, solutions, pastes, or other swallowable or chewable preparations, and as dietary supplements.

[0065] Particularly preferred are reduced-calorie confectionery (e.g., muesli bars, gummy bears, dragees, hard and soft caramels, chewing gum), non-alcoholic beverages (e.g., cocoa, green tea, black tea, (green and black) tea drinks enriched with (green and black) tea extracts, rooibos tea, other herbal teas, fruit-flavored sodas, isotonic drinks, soft drinks, nectars, fruit and vegetable juices, fruit or vegetable juice preparations), instant beverages (e.g., instant cocoa drinks, instant tea drinks), cereal products (e.g., breakfast cereals, muesli bars, pre-cooked ready-made rice products), dairy products (e.g., full-fat, reduced-fat, or fat-free milk drinks, rice pudding, yogurt, kefir, powdered milk, whey, buttermilk, partially or fully hydrolyzed milks). Products containing milk protein), products with a high proportion of vegan, preferably plant-based proteins, e.g.Algal, wheat, rapeseed, sunflower, rice, potato, maize, soy, bean, pea, lentil, lupin, peanut, alfalfa protein isolates, protein fractions, partial or complete protein hydrolysates, or physicochemically, enzymatically, or fermentatively modified proteins of the aforementioned sources; products made from soy protein or other soybean fractions (e.g., soy milk and products made therefrom, beverages containing isolated or enzymatically treated soy protein, beverages containing soy flour, preparations containing soy lecithin, fermented products such as tofu or tempeh or products made therefrom, and mixtures with fruit preparations and optionally flavorings); sweetener preparations, tablets, or sachets; other preparations for sweetening or whitening beverages or other foods; vegetable preparations (e.g., ketchup, sauces, dried vegetables, frozen vegetables, precooked vegetables, canned vegetables). Ready meals and soups (e.g.(Dry soups, instant soups, pre-cooked soups) Meat substitutes made from the aforementioned vegetarian or vegan protein sources.

[0066] The preparations, especially orally consumable products, may also be in the form of capsules, tablets (uncoated as well as coated tablets, e.g. enteric coatings), dragees, granules, pellets, solid mixtures, dispersions in liquid phases, as emulsions, as powders, as solutions, as pastes or as other preparations that can be swallowed or chewed, e.g. as food supplements.

[0067] The semi-finished products are generally used to manufacture ready-to-use or ready-to-eat preparations for nutrition or enjoyment.

[0068] Other components of a ready-to-eat preparation or semi-finished product intended for nutrition or enjoyment can be common basic, auxiliary, and additive ingredients for food or beverages, e.g., water, mixtures of fresh or processed, plant or animal basic or raw materials (e.g., raw, roasted, dried, fermented, smoked, and / or cooked meat, bones, cartilage, fish, vegetables, herbs, nuts, vegetable juices or pastes, or mixtures thereof), digestible or indigestible carbohydrates (e.g., sucrose, maltose, fructose, glucose, dextrins, amylose, amylopectin, inulin, xylans, cellulose, tagatose), sugar alcohols (e.g., sorbitol, erythritol), natural or hydrogenated fats (e.g., tallow, lard, palm oil, coconut oil, hydrogenated vegetable fat), oils (e.g., sunflower oil, peanut oil, corn oil, olive oil, fish oil, soybean oil, sesame oil), fatty acids or their salts (e.g.Potassium stearate), proteinogenic or non-proteinogenic amino acids and related compounds (e.g., γ-aminobutyric acid, taurine), peptides (e.g., glutathione), native or processed proteins (e.g., gelatin), enzymes (e.g., peptidases), nucleic acids, nucleotides, flavor correctors for unpleasant taste sensations, other flavor modulators for other, usually not unpleasant, taste sensations, other flavor-modulating substances (e.g., inositol phosphate, nucleotides such as guanosine monophosphate, adenosine monophosphate, or other substances such as monosodium glutamate or 2-phenoxypropionic acid), emulsifiers (e.g., lecithins, diacylglycerols, gum arabic), stabilizers (e.g., carrageenan, alginate), preservatives (e.g., benzoic acid and its salts, sorbic acid and its salts), antioxidants (e.g., tocopherol, ascorbic acid), chelators (e.g. citric acid), organic or inorganic acidulants (e.g. acetic acid, phosphoric acid), additional bitter substances (e.g.Quinine, caffeine, limonin, amarogentin, humolone, lupolone, catechins, tannins), substances that inhibit enzymatic browning (e.g., sulfite, ascorbic acid), essential oils, plant extracts, natural or synthetic dyes or color pigments (e.g., carotenoids, flavonoids, anthocyanins, chlorophyll and their derivatives), spices, trigeminally active substances or plant extracts containing such trigeminally active substances, synthetic, natural or nature-identical flavorings or fragrances, and odor correctors.

[0069] Preferably, orally consumable products according to the invention (in particular food, animal feed, and pharmaceuticals), e.g., those in the form of preparations or semi-finished products, contain a flavoring composition to round off and refine the taste and / or smell. A preparation may comprise a solid carrier substance and a flavoring composition as components. Suitable flavoring compositions contain, for example, synthetic, natural, or nature-identical flavoring, fragrance, and taste substances, reaction flavorings, smoke flavorings, or other flavoring preparations (e.g., protein [partially]hydrolysates, preferably protein [partially]hydrolysates with a high arginine content, barbecue flavorings, plant extracts, spices, spice preparations, vegetables, and / or vegetable preparations), as well as suitable excipients and carrier substances.In particular, flavor compositions or their components are suitable here if they create a roasted, meaty (especially chicken, fish, seafood, beef, pork, lamb, sheep, goat), vegetal (especially tomato, onion, garlic, celery, leek, mushrooms, eggplant, seaweed), spicy (especially black and white pepper, cardamom, nutmeg, allspice, mustard and mustard products), roasted, yeasty, boiled, fatty, salty and / or pungent flavor impression, and thus enhance the spicy impression. As a rule, the flavor compositions contain more than one of the aforementioned ingredients.

[0070] The energy density of an orally consumed product (especially food, feed, or pharmaceuticals) can be reduced by replacing energy-rich ingredients with substitutes (e.g., low-calorie thickeners instead of fats, low-calorie or calorie-free sweeteners instead of regular sugar). The disadvantage discussed above—that consumers might consume larger quantities of an orally consumed product (especially food) with reduced energy density, potentially leading to an increased intake of calorically relevant food components—is counteracted by using aromatic alkenoic acid derivatives or mixtures of aromatic alkenoic acid derivatives in orally consumed foods (especially food products).An aromatic alkeneic acid derivative or a mixture of aromatic alkeneic acid derivatives contained in an orally consumed product induces a premature feeling of satiety while simultaneously reducing appetite and lipid absorption. It also has a positive effect on the consumer's mood, which is a further benefit.

[0071] Preferably, an orally consumable product to be used according to the invention is selected from the group consisting of confectionery, preferably reduced-calorie or calorie-free confectionery, preferably selected from the group consisting of muesli bar products, fruit gums, dragees, hard candies and chewing gum. Non-alcoholic beverages, preferably selected from the group consisting of green tea, black tea, (green, black) tea beverages enriched with (green, black) tea extracts, rooibos tea, other herbal teas, fruit-flavored low-sugar or sugar-free soft drinks, isotonic drinks, nectars, fruit and vegetable juices, fruit and vegetable juice preparations, instant beverages, preferably selected from the group consisting of instant (green, black, rooibos, herbal) tea beverages, cereal products, preferably selected from the group consisting of low-sugar and sugar-free breakfast cereals and muesli bars, dairy products, preferably selected from the group consisting of reduced-fat and fat-free milk beverages, yogurt, kefir, whey, buttermilk and ice cream, products made from soy protein or other soybean fractions, preferably selected from the group consisting of soy milk, products made from soy milk,Beverages containing isolated or enzymatically treated soy protein, beverages containing soy flour, preparations containing soy lecithin, products made from preparations containing soy lecithin and mixtures with fruit preparations and, optionally, flavorings, products made from other vegetable proteins or protein fractions, wherein the source of the proteins is preferably selected from the group consisting of sweet lupin, pea, bean, lentil, wheat, rapeseed, algae, potatoes and rice, sweetener preparations, tablets and sachets, sugar-free dragees, ice cream, with or without milk-based components, preferably sugar-free. Savory foods, preferably selected from the group consisting of meat substitutes, pasta dishes, soups, protein-rich soups, etc.

[0072] Preferably, an orally consumable product (in particular food, feed or pharmaceuticals) to be used according to the invention contains (a) one, two or more sweeteners and / or (b) one, two or more thickening agents.

[0073] The term "sweeteners" here refers to substances with a relative sweetness of at least 25, based on the sweetness of sucrose (which thus has a sweetness of 1). Preferably, sweeteners to be used in an orally consumable product (in particular food, feed or pharmaceuticals) according to the invention are (a) non-cariogenic and / or have an energy content of no more than 5 kcal per gram of the orally consumable product.

[0074] Advantageous sweeteners in a preferred orally consumable product (in particular food, feed or pharmaceuticals) to be used according to the invention are selected from the following groups (a1) and (a2): (a1) naturally occurring sweeteners, preferably selected from the group consisting of (a1-1) miraculin, monellin, mabinlin, thaumatin, curculin, brazzein, pentaidine, D-phenylalanine, D-tryptophan, and extracts or fractions obtained from natural sources containing these amino acids and / or proteins, and the physiologically acceptable salts of these amino acids and / or proteins, in particular the sodium, potassium, calcium or ammonium salts; (a1-2) neohesperidine dihydrochalcone, naring dihydrochalcone, stevioside, steviol bioside, rebaudiosides, in particular rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside M, rebaudioside X, Dulcosides and rubusoside, Suavioside A, Suavioside B, Suavioside G, Suavioside H, Suavioside I, Suavioside J, Baiyunoside 1 Baiyunoside 2, Phlomisoside 1, Phlomisoside 2, Phlomisoside 3, as well as Phlomisoside 4, Abrusoside A, Abrusoside B, Abrusoside C, Abrusoside D,Cyclocaryoside A and Cyclocaryoside I, Oslandin, Polypodoside A, Strogin 1, Strogin 2, Strogin 4, Selligueanin A, Dihydroquercetin-3-acetate, Perillartin, Telosmoside A15, Periandrin IV, Pterocaryosides, Cyclocaryosides, Mucuroziosides, trans-anethole, trans-cinnamaldehyde, Bryosides, Bryonosides, Bryonodulcosides, Carnosiflosides, Scandenosides, Gypenosides, Trilobatin, Phloridzin, Dihydroflavanols, Hematoxylin, Cyanine, Chlorogenic acid, Albiziasaponin, Telosmosides, Gaudichaudioside, Mogrosides, Mogroside V, Hernandulcines, Monatin, Phyllodulcin, Glycyrrhetinic acid and their derivatives, in particular their glycosides such as glycyrrhizin, and the physiologically acceptable salts of these compounds, in particular the sodium, potassium, calcium or ammonium salts; (a1-3) extracts or enriched fractions of the extracts selected from the group consisting of Thaumatococcus extracts (Katemfestaude), extracts of Stevia ssp. (in particular Stevia rebaudiana),Swingle extracts (Momordica or Siratia grosvenorii, Luo-Han-Guo), extracts of Glycerrhyzia ssp. (especially Glycerrhyzia glabra), extracts of Rubus ssp. (especially Rubus suavissimus), citrus extracts and extracts of Lippia dulcis; (a2) synthetic sweet-tasting substances, preferably selected from the group consisting of Magap, sodium cyclamate or other physiologically acceptable salts of cyclamic acid, acesulfame K or other physiologically acceptable salts of acesulfame, neohesperidin dihydrochalcone, naringin dihydrochalcone, saccharin, saccharin sodium salt, aspartame, superaspartame, neotame, alitame, advantame, perillartin, sucralose, lugduname, carrelame, sucrononate and sucrooctate.

[0075] Advantageous thickening agents in a preferred orally consumable product (in particular food, feed or pharmaceuticals) to be used according to the invention are selected from the group consisting of: cross-linked polyacrylic acids and their derivatives, polysaccharides and their derivatives, such as xanthan gum, agar-agar, alginates or tyloses, cellulose derivatives, e.g. carboxymethylcellulose or hydroxycarboxymethylcellulose, fatty alcohols, monoglycerides and fatty acids, polyvinyl alcohol and polyvinylpyrrolidone.

[0076] According to the invention, a preferably orally consumable product (in particular food or feed) contains milk thickened by lactic acid bacteria and / or cream thickened by lactic acid bacteria and is preferably selected from the group consisting of orally consumable products with a fat content of 4.0 wt.% or less, preferably of 1.5 wt.% or less, particularly preferably 0.5 wt.% or less, in each case based on the total weight of the orally consumable product, and / or is selected from the group consisting of yogurt, kefir and quark.

[0077] Preferably, the orally consumable product (in particular food or feed) to be used according to the invention, which contains milk thickened by lactic acid bacteria and / or cream thickened by lactic acid bacteria, has an energy content of no more than 150 kcal / 100g of the orally consumable product, preferably no more than 100 kcal / 100g, particularly preferably no more than 75 kcal / 100g, particularly preferably no more than 50 kcal / 100g.

[0078] A preferred orally consumable product (in particular food or feed) to be used according to the invention, which contains milk thickened by lactic acid bacteria and / or cream thickened by lactic acid bacteria, additionally comprises fruits and / or fruit preparations.

[0079] Particularly preferred is an orally consumable product (especially food or feed) to be used according to the invention, which contains milk thickened by lactic acid bacteria and / or cream thickened by lactic acid bacteria, wherein the orally consumable product contains (i) sugar and / or (ii) thickening agent and / or (iii) gelling agent and / or (iv) sweetener and / or (v) flavorings and / or (vi) preservatives.

[0080] In the context of this text, "sugar" is the collective term for all sweet-tasting saccharides (simple and double sugars) (unless otherwise stated or evident from the context).

[0081] Advantageously, an orally consumable product (in particular food or feed) to be used according to the invention, which contains milk thickened by lactic acid bacteria and / or cream thickened by lactic acid bacteria, is an orally consumable product containing a probiotic, wherein the probiotic is preferably selected from the group consisting of Bifidobacterium animalis subsp. lactis BB-12, Bifidobacterium animalis subsp. lactis DN-173 010, Bifidobacterium animalis subsp. lactis HN019, Lactobacillus acidophilus LA5, Lactobacillus acidophilus NCFM, Lactobacillus johnsonii La1, Lactobacillus casei immunitass / defensis, Lactobacillus casei Shirota (DSM 20312), Lactobacillus casei CRL431, Lactobacillus reuteri (ATCC 55730) and Lactobacillus rham nosus (ATCC 53013).

[0082] A particularly preferred orally consumable product (especially food, animal feed, or pharmaceuticals) according to the invention is a chewing gum containing a chewing gum base. The chewing gum base is preferably selected from the group consisting of "chewing gum" or "bubble gum" bases. The latter are softer so that bubbles can be formed. According to the invention, preferred chewing gum bases include, in addition to traditionally used natural resins or natural latex chicle, elastomers such as polyvinyl acetate (PVA), polyethylene, (low- or medium-molecular-weight) polyisobutenes (PIB), polybutadiene, isobutene-isoprene copolymers (butyl rubber), polyvinyl ethyl ether (PVE), polyvinyl butyl ether, copolymers of vinyl esters and vinyl ethers, styrene-butadiene copolymers (styrene-butadiene rubber, SBR), or vinyl elastomers, e.g.,based on vinyl acetate / vinyl laurate, vinyl acetate / vinyl starate, or ethylene / vinyl acetate, as well as mixtures of the aforementioned elastomers, as described, for example, in EP 0 242 325, US 4,518,615, US 5,093,136, US 5,266,336, US 5,601,858, or US 6,986,709. In addition, chewing gum bases preferably used according to the invention comprise further components such as (mineral) fillers, plasticizers, emulsifiers, antioxidants, waxes, fats, or fatty oils, such as hydrogenated vegetable or animal fats, mono-, di-, or triglycerides. Suitable (mineral) fillers are, for example, calcium carbonate, titanium dioxide, silicon dioxide, talc, aluminum oxide, dicalcium phosphate, tricalcium phosphate, magnesium hydroxide, and mixtures thereof. Suitable plasticizers orExamples of detackifiers include lanolin, stearic acid, sodium stearate, ethyl acetate, diacetin (glycerol diacetate), triacetin (glycerol triacetate), and triethyl citrate. Suitable waxes include paraffin waxes, candelilla wax, carnauba wax, microcrystalline waxes, and polyethylene waxes. Suitable emulsifiers include phosphatides such as lecithin and mono- and diglycerides of fatty acids, such as glycerol monostearate.

[0083] Chewing gums to be used according to the invention (in particular as disclosed above) preferably comprise ingredients such as sugars of various kinds, sugar substitutes, other sweet-tasting substances, sugar alcohols (in particular sorbitol, xylitol, mannitol), cooling agents, flavor correctors for unpleasant taste sensations, further flavor-modulating substances (e.g. inositol phosphate, nucleotides such as guanosine monophosphate, adenosine monophosphate or other substances such as sodium glutamate or 2-phenoxypropionic acid), humectants, thickeners, emulsifiers, stabilizers, odor correctors and flavorings (e.g. eucalyptus menthol, cherry, strawberry, grapefruit, vanilla, banana, citrus, peach, blackcurrant, tropical fruits, ginger, coffee, cinnamon, combinations (of the aforementioned flavorings) with mint flavorings as well as spearmint and peppermint alone).Of particular interest is the combination of the aromas with other substances that have cooling, warming and / or mouth-watering properties.

[0084] Particularly preferred is an orally consumable product (especially food, animal feed or pharmaceuticals) to be used according to the invention, wherein the orally consumable product is a beverage, wherein the beverage preferably has a sugar content of 30 g / 100 mL of beverage or less, more preferably 15 g / 100 mL or less, more preferably 5 g / 100 mL or less, more preferably contains no sugar and / or wherein the beverage contains no ethanol or a maximum of 0.1% by volume ethanol, based on the volume of the beverage.

[0085] Within the scope of the present invention, orally consumable products to be used according to the invention which are beverages containing ethanol are less preferred.

[0086] In the context of the present invention, "no ethanol" means that no ethanol is added and that the preparation contains less than 0.1 vol%, preferably less than 0.01 vol%, and most preferably no measurable amount of ethanol.

[0087] Particularly preferred are orally consumable products (preferably food, animal feed or pharmaceuticals) to be used according to the invention, wherein it is a carbonated beverage or a non-carbonated beverage.

[0088] According to a further aspect, the present invention relates to the non-therapeutic use of one or a mixture of two or more cinnamyl alcohol derivative(s) according to formula I. wherein the double bond can have an E or Z configuration, or any mixture of E and Z configurations, and wherein Q is an acyl group of formula II is, wherein R is hydrogen or a saturated or unsaturated, linear or branched or cyclic aliphatic residue with 2 to 6 carbon atoms or phenyl or phenylmethyl is used as (a) an appetite suppressant and / or (b) a satiety agent and / or as (c) an energy-reducing agent and / or (d) a weight-reducing agent and / or as (e) a mood enhancer or a cinnamyl alcohol derivative of formula I, wherein Q is an acyl residue of formula II and R is methyl, used as (a) an appetite suppressant and / or (b) a satiety agent and / or as (c) an energy-reducing agent and / or (d) a weight-reducing agent.

[0089] Preferred cinnamyl alcohol derivatives of formula I, as well as mixtures thereof, correspond to the embodiments described above. The statements made in connection with the embodiments described above apply accordingly.

[0090] According to yet another preferred aspect, the present invention further relates to a non-therapeutic method for (i) reducing appetite and / or (ii) inducing a feeling of satiety and / or (iii) reducing energy intake and / or (iv) reducing body weight and / or (v) improving mood, comprising the step Administering to an individual an (a) appetite-reducing and / or (b) satiating and / or (c) mood-enhancing amount of one or a mixture of two or more cinnamyl alcohol derivatives of formula I as described above, or of a preparation as described above.

[0091] According to the non-therapeutic method, the cinnamyl alcohol derivatives of formula I to be used according to the invention are preferably used to reduce caloric intake and preferably for cosmetic weight reduction.

[0092] Preferably administered cinnamyl alcohol derivatives of formula I, as well as mixtures thereof, correspond to the embodiments described above. The statements made in connection with the embodiments described above apply accordingly.

[0093] A non-therapeutic use or non-therapeutic method within the meaning of the present invention relates to uses and methods that are not intended for the surgical or therapeutic treatment of a pathological symptom or condition. Preferably, the term "non-therapeutic" refers to the maintenance of normal or healthy conditions by means of food or dietary supplements, e.g., methods for maintaining normal or reducing non-pathological body weight and / or satiety, as well as cosmetic methods or cosmetic applications.

[0094] The invention also relates to a non-therapeutic method as described above, wherein the cinnamyl alcohol derivative(s) of formula I are administered in the form of a preparation as described above, in particular in the form of an orally consumable product as described above.

[0095] Preferred preparations, especially orally consumable products, correspond to the embodiments described above. The statements made in connection with the embodiments described above apply accordingly.

[0096] Further aspects of the present invention will become apparent from the following examples and the attached claims. Example 1: Experimental cell system

[0097] Human neuroblastoma cells (SH-SY5Y, ATCC number CRL-2266) are used as a cell model for the release of the neurotransmitter serotonin. Cultivation takes place at 37 °C and 5% CO2 concentration using a mixture consisting of equal parts Eagle's Minimum Essential Medium (EMEM) and F12 Medium (each containing 10% FBS and 1% penicillin / streptomycin). To determine serotonin release, the cells are harvested with trypsin and, after viability testing by trypan blue staining, seeded in defined numbers into 24-well Corning cell culture plates. Example 2: Release of serotonin in an experimental cell system with compounds 1 to 4

[0098] After 5 minutes of stimulation of 90,000 human neuroblastoma cells (SH SY5Y) with 60 µl of Krebs-Ringer-HEPES buffer, 0.1% ascorbic acid, pH 6.2, with or without the addition of 10 µM of one of compounds 1-4, or 10 µM nonivamide as a positive control, the serotonin content is determined using an enzyme-based detection method (Serotonin ELISA sensitive, DLD Diagnostica, Hamburg, Germany). Table 1. Serotonin release in SH-SY5Y cells after stimulation with 10 µM each of compounds according to Formula I. Test substance Serotonin release [% of positive control] Standard deviation [%] 10 µM nonivamide (positive control) 100 2.60 Compound 1 (Cinnamyl alcohol, not according to the invention) 129.29 2.02 Connection 4 115.57 5.94 Connection 6 120.69 5.26 Connection 7 118.47 2.06 Connection 11 120.83 0.73

[0099] Table 1 shows the effect of compounds 1, 4, 6, 7, and 11 on serotonin release in SH-SY5Y cells, relative to stimulation with 10 µM nonivamide (positive control). Compound 1 shows an approximately 30% increase in serotonin release from SH-SY5Y cells compared to the positive control, while the other compounds cause an increase in serotonin release of approximately 15–20% compared to the positive control. Application example 1: Soft drinks (sugar-containing, reduced-calorie, calorie-free)

[0100] The ingredients were mixed in the specified order and topped up to 100% with water. The mixtures were then bottled in glass bottles and carbonated. ingredient Use in wt.% preparation A (not according to the invention) B C D (not according to the invention) E (not according to the invention) F (not according to the invention) G Sugar (sucrose) 10 10 7 - - 8 7 Glucose / fructose syrup from corn, containing 55% fructose by weight - - - - 10 - - Rebaudioside A 95% - - 0,02 0,05 - - - citric acid 0,15 0,15 0,06 0,15 0,15 0,15 0,15 Phosphoric acid - - 0,07 - - - - Caramel coloring - - 0,14 - - - - Caffeine - - 0,01 - - - - Lemon flavor 0,1 0,05 - 0,1 0,1 0,1 0,1 Lemon flavor - 0,05 - - - - - Beverage emulsion type "Cola" - - 0,05 - - - - Phloretin - - 0,002 0,003 - 0,002 0,001 Hesperetin - - 0,001 0,002 - - 0,002 Extract of Rubus suavissimus, containing 5% w / w rubusoside based on the total weight of the extract - - - - - 0,01 - Homoeriodictyol sodium salt - - 0,005 - 0,005 - 0,005 trans-Pellitorin - - - - - 0,00003 0,00003 Connection 1 0,0002 0,0001 - 0,0005 0,0001 0,0002 0,0001 Connection 4 - 0,0001 0,0002 - - - 0,0001 Water ad 100 Application example 2: Use in chewing gum

[0101] Parts I to IV are mixed and kneaded intensively. The raw mixture can then be processed, for example, into thin strips to make ready-to-eat chewing gum. Part ingredient Use in wt.% A (not according to the invention) B C D E I Chewing gum base, Company "Jagum T" 30,495 30,495 30,4948 30,495 30,495 II Powdered sorbitol 39,00 39,00 39,00 39,00 39,00 Isomalt ®< (Palatinit GmbH) 9,50 9,50 9,50 9,50 9,50 Xylitol 2,00 2,00 2,00 2,00 2,00 Mannitol 3,00 3,00 3,00 3,00 3,00 Aspartame ®< 0,10 0,10 0,10 0,10 0,10 Acesulfame®< K 0,10 0,10 0,10 0,10 0,10 Emulgum®< (Colloides Naturels, Inc.) 0,30 0,30 0,30 0,30 0,30 III Sorbitol, 70% 14,00 14,00 14,00 14,00 14,00 Glycerin 1,00 1,00 1,00 1,00 1,00 IV Peppermint flavor 0,5 0,5 - 0,5 0,5 Cinnamon fruit flavor - - 0,5 - - trans-Pellitorin - - 0,0002 - - Nonivamide - - - 0,00001 0,00001 Connection 1 0,0050 - 0,0025 0,0025 - Connection 7 - 0,0050 0,0025 0,0025 0,0050 Application example 3: Use in hard candies

[0102] For the sugary hard candies, sugar, glucose syrup, and water are mixed, melted, and boiled down to 140°C. The flavorings and remaining ingredients (coloring, and, if desired, acid mixture) are added, and after mixing, the mixture is poured into molds. Once hardened, the candies are removed from the molds and then individually packaged.

[0103] For the sugar-free hard candies, Palatinit and water are mixed, melted, and boiled down to 160°C. The flavorings and remaining ingredients (color, and, if desired, acid mixture) are added, and after mixing, the mixture is poured into molds. Once hardened, the candies are removed from the molds and then individually packaged. ingredient Salary (% by weight) A B C D E Sugar 42,5 - - - - Palatinite, type M - 75 75 75,00 75,00 Glucose syrup DE40 42,5 - - - - buffered acid mixture lactic acid / citric acid - 2 2 - - yellow dye - 0,01 - - - red dye - - 0,01 - - blue dye 0,01 - - 0,01 0,01 Peppermint flavor 0,1 - - 0,1 0,1 Lemon flavor - 0,1 - - - Red fruit aroma - - 0,1 - - Rebaudioside A 98% - 0,040 - 0,040 0,040 Balansin A according to WO 2012 164,062 - 0,005 0,010 0,005 - Hesperetin - 0,001 - 0,001 0,001 Phloretin - 0,002 - - - trans-Pellitorin - - 0,00002 0,00002 - Nonivamide - - 0,000005 - 0,00001 Connection 5 0,0002 0,0001 - 0,0001 0,0002 Connection 8 - 0,0001 0,0002 0,0001 - Water ad 100 ad 100 ad 100 ad 100 ad 100 Application example 4: Low-fat yogurts

[0104] The ingredients were mixed and cooled to 5°C. Preparation (amounts as wt.%) ingredient A B C D Sucrose 10 8 6 - Rebaudioside A 98% - - - 0,050 Extract from Rubus suavissimus, containing 20% ​​w / w rubusoside based on the total weight of the extract, e.g. from PlantExtract - 0,010 0,010 - Strawberry flavor 0,1 0,1 0,1 0,1 Hesperetin - 0,001 0,001 0,002 Phloretin - - 0,002 0,002 Homoeriodictyol sodium salt - - - 0,005 Connection 10 0,0005 0,00025 - 0,0002 Connection 11 0,00025 0,0004 0,0002 Nonivamide - - - 0,00001 Yogurt, 0.1% fat ad 100 Application example 5: Fruit gummies

[0105] Sucrose, glucose syrup, isotonic syrup, polydextrose, and water are mixed, melted, and boiled down to 115°C. The soaked and melted gelatin solution is added to the hot mixture. Then, the flavorings and remaining ingredients (color, and, if desired, acid mixture) are added, and after mixing, the mixture is poured into molds and left to dry. ingredient Preparation (amounts as wt.%) A B C D sucrose 34,50 8,20 8,20 34,50 Glucose syrup, DE 40 32 30 30 32 Iso Syrup C* Tru Sweet 01750 (Cerestar GmbH) 1,50 2,10 2,10 1,50 Soaked and dissolved 240 Bloom gelatin in a 1:2 ratio in water. 19,5 21 21 19,5 Polydextrose (Litesse®< Ultra, Danisco Cultor GmbH) - 24,40 24,40 - Yellow and red dye 0,01 0,01 0,01 0,01 Citric acid 1 1 1 1 Cherry flavoring, containing 1% w / w hesperetin and 0.3% w / w phloretin based on the flavoring. - 0,10 0,10 - Cherry flavor 0,1 - - 0,1 trans-Pellitorin - - 0,00002 - Nonivamide - - 0,000005 - Connection 2 0,0002 0,0001 - 0,0002 Connection 6 - 0,0001 0,0002 - Water ad 100 ad 100 ad 100 ad 100

[0106] Polydextrose is a non-sweet-tasting polysaccharide with a low calorific value. Application example 6: Fruit juices and fruit juice drinks

[0107] ingredient Use in wt.% preparation A (not according to the invention) B C D (not according to the invention) E (not according to the invention) F (not according to the invention) G (not according to the invention) apple juice ad 100 - - - ad 100 - ad 100 Apple juice concentrate 10x - 10 - 10 - 10 - Recovery flavor made from apple juice concentrate - 0,1 - 0,1 - 0,1 - Orange juice concentrate 20 times - - 5 - - - - Recovery flavor made from orange juice concentrate - - 0,05 - - - - Water - ad 100 ad 100 ad 100 - ad 100 - Ascorbic acid 0,05 0,05 0,05 - - - - trans-Pellitorin - - - - - 0,00002 - Nonivamide - - - - 0,00000 5 0,00000 5 0,000005 Connection 1 0,0002 0,0001 - 0,0002 0,0001 0,0002 0,0002 Connection 9 - 0,0001 0,0002 - - - - Application example 7: Dry-based milkshake

[0108] The ingredients are mixed and packaged under protective gas or in a vacuum bag. To use, the powder is stirred into 100 ml of water (room temperature) and then consumed immediately. ingredient Usage in grams preparation A B C D E F G Sugar, fine 5 5 5 5 5 5 5 Nonivamide, 0.1% in alcohol - - 0,03 0,03 - 0,015 - trans-pellitorin, 1% in 1,2-propylene glycol / diethyl malonate - 0,015 - 0,015 - - 0,01 Compound 8.1% in alcohol 0,03 0,03 0,03 0,03 0,05 0,03 0,03 Aroma type cappuccino spray-dried 0,2 0,2 0,2 0,2 - - - Strawberry flavor, spray-dried - - - - 0,1 0,1 0,1 Beetroot color powder, spray-dried - - - - 0,1 0,08 0,1 Caramel coloring 0,15 0,15 0,15 0,15 - - - Xanthan 0,1 0,1 0,1 0,1 0,1 0,1 0,1 Skimmed milk powder 10 10 10 - 10 - - Reduced-lactose milk powder (Omira, Ravensburg) - - - - - 10 10 Lupin protein powder - - - 5 - - - Application example 8: Whey protein drink

[0109] Production of a fruit-whey protein drink according to a specific recipe, followed by homogenization and pasteurization. ingredient Use in wt.% A B Whey protein isolate (min. 88% protein dry matter) 8 8 Fruit juice concentrate mix (mango, banana, carrot, orange) 10 10 Citric acid 50% 0,2 0,2 pectin 0,4 0,4 Vitamin mixture 0,01 0,01 Mineral salt mixture 1 1 Connection 2 0,0003 - Connection 4 - 0,0002 Mango Flavor (Symrise) 0,05 0,05 drinking water ad 100 ad 100 Application example 9: Protein bars

[0110] The cereal and whey protein isolate are mixed. A syrup is cooked from the remaining ingredients (excluding flavoring). The flavoring is added at the end of the cooking time. The syrup is mixed with the cereal and formed into bars. ingredient Use in wt.% A B C oatmeal 13 13 13 Rice crisps 14 14 14 Corn Flakes 10 10 10 Whey protein isolate (min. 88% protein dry matter) 10 10 10 Glucose syrup 0,1 0,1 0,1 sucrose 12 12 12 Glycerin 1 1 1 Salt 0,2 0,2 0,2 drinking water 13,5 13,5 13,5 vegetable fat 10 10 10 Lecithin 0,2 0,2 0,2 Bitter masking aroma (Symrise) 0,3 0,3 0,3 Caramel Flavoring (Symrise) 0,1 0,1 0,1 Connection 7 0,00025 0,0005 - Connection 9 0,00025 - 0,0004 Application example 10: Instant noodle dish

[0111] All ingredients of the dry seasoning mix are weighed together and mixed homogeneously. Dry seasoning mix for mie noodles ingredient Use in wt.% Maltodextrin DE 18-20 35 Salt 30 Yeast extract 10 garlic powder 4 onion powder 4 Sugar 3 citric acid 1,2 Cayenne pepper 0,3 Paprika powder 0,5 Dry aroma type Asia 12

[0112] Mix 6g of the above dry seasoning mix with the corresponding amounts of compounds 3 and 4. Place this mixture in a bowl along with the dry mie noodles and freeze-dried vegetable pieces. Heat 350mL of water to 80°C and pour it over the noodle mixture. Stir, cover, and let it stand for approximately 4 minutes, or until the noodles are cooked. ingredient Usage in grams [per serving] A (not according to the invention) B Instant mie noodles 70 70 freeze-dried red bell pepper cubes 0,7 0,7 freeze-dried leek pieces 0,5 0,5 freeze-dried diced onions 0,4 0,4 Dry seasoning mix for mie noodles 6 6 Connection 1 0,0007 - Connection 5 - 0,0006 Application example 11: Instant tomato soup

[0113] All ingredients are weighed together and mixed until homogeneous. 30g of the dry mix are placed in a cup and 250mL of boiling water are added while stirring. ingredient Use in wt.% A B tomato powder 30 30 Maltodextrin DE 18-20 ad 100 ad 100 Sugar 20 20 Salt 10 10 Sweetened cream powder 7 7 Strength 16 16 olive oil 1 1 onion powder 1 1 garlic powder 0,5 0,5 freeze-dried parsley 0,3 0,3 Malic acid 0,1 0,1 Black pepper 0,1 0,1 Dried aroma type tomato 0,3 0,3 Connection 5 0,002 - Connection 8 - 0,003 Application example 12: Instant soup type Oriental lentils

[0114] All ingredients are weighed together and mixed until homogeneous. 30g of the dry mix is ​​placed in a cup and 250mL of boiling water is added while stirring. Allow to stand for a few minutes before consuming and stir well again. ingredient Use in wt.% A B Lentil powder, red 28 28 Maltodextrin DE 18-20 ad 100 ad 100 Strength 18 18 Fat powder (Vana Crema) 14 14 Oat fiber 9 9 Yeast extract 7 7 Salt 5,5 5,5 Sodium caseinate 5 5 Sugar 3 3 Xanthan 1,4 1,4 onion powder 0,8 0,8 garlic powder 0,6 0,6 Indian-style dried spice flavoring 6 6 Connection 7 0,002 - Connection 9 - 0,003

Claims

1. Cinnamyl alcohol derivative of Formula I or a mixture of two or more cinnamyl alcohol derivatives of Formula I wherein the double bond may have an E- or Z-configuration, or any mixture of E- and Z-configurations may be present, and wherein Q is an acyl residue of Formula II wherein R is hydrogen or a saturated or unsaturated, linear, branched, or cyclic aliphatic residue with 2 to 6 carbon atoms, or phenyl, or phenylmethyl, for use in a therapeutic method (a) for reducing appetite and / or (d) for reducing body weight and / or (e) for mood elevation, or cinnamyl alcohol derivative of Formula I, wherein Q is an acyl residue of Formula II and R is methyl, for use in a therapeutic method (a) for reducing appetite and / or (d) for reducing body weight.

2. Cinnamyl alcohol derivative of Formula I or a mixture of two or more cinnamyl alcohol derivatives of Formula I for use according to claim 1, wherein R is selected from the group consisting of hydrogen, methyl, ethyl, propyl, 2-propyl, 1-butyl, 2-butyl, 2-methyl-1-propyl, 1-pentyl, 2-pentyl, 3-pentyl, 2-methyl-1-butyl, 2-methyl-2-butyl, 2-methyl-3-butyl, 3-methyl-1-butyl, 1-hexyl, 2-hexyl, 3-hexyl, 2-methyl-1-pentyl, 2-methyl-2-pentyl, 2-methyl-3-pentyl, 2-methyl-4-pentyl, 3-methyl-1-pentyl, 3-methyl-2-pentyl, 3-methyl-3-pentyl, vinyl, E- and Z-1-propen-1-yl, 2-propen-1-yl, E- and Z-2-buten-2-yl, 3-buten-2-yl, E- and Z-prenyl, E- and Z-isoprenyl, phenyl and phenylmethyl.

3. Cinnamyl alcohol derivative of Formula I or a mixture of two or more cinnamyl alcohol derivatives of Formula I for use according to claim 1 or 2, wherein the cinnamyl alcohol derivative(s) is / are selected from the group consisting of:

4. Cinnamyl alcohol derivative of Formula I or a mixture of two or more cinnamyl alcohol derivatives of Formula I for use according to any of the preceding claims, wherein the cinnamyl alcohol derivative(s) of Formula I is / are present (each) in more than 50%, preferably more than 90%, particularly preferably more than 95% in the E-configuration.

5. Preparation comprising a cinnamyl alcohol derivative of Formula I or a mixture of two or more cinnamyl alcohol derivatives of Formula I as defined in any of the preceding claims, for use in a therapeutic method as defined in claim 1.

6. Preparation according to claim 5 for use in a therapeutic method as defined in claim 1, wherein the total concentration of the cinnamyl alcohol derivatives of Formula I in the preparation is 20 mg / kg or less, preferably 5 mg / kg or less, particularly preferably 2 mg / kg or less, each relative to the total mass of the preparation.

7. Preparation according to claim 5 or 6 for use in a therapeutic method as defined in claim 1, wherein the preparation comprises at least one solid carrier and preferably at least one further flavoring substance.

8. Preparation according to any of claims 5 to 7 for use in a therapeutic method as defined in claim 1, wherein the preparation additionally contains nonivamide.

9. Preparation according to any of claims 5 to 8 for use in a therapeutic method as defined in claim 1, wherein the cinnamyl alcohol derivatives of Formula I are present at a concentration of 0.0001 mg / kg or more, preferably 0.001 mg / kg or more, particularly preferably 0.005 mg / kg or more, each relative to the total mass of the preparation.

10. Preparation according to any of claims 5 to 9 for use in a therapeutic method as defined in claim 1, wherein the preparation additionally contains edible animal or vegan proteins in the form of isolates, fractions, partial or complete hydrolysates, or intermediates produced by physicochemical processes or fermentative or enzymatic treatment of the proteins, and optionally one or more additional additives or flavoring substances that influence satiety, preferably non-digestible carbohydrates such as pectins and beta-glucans.

11. Preparation according to any of claims 5 to 10 for use in a therapeutic method as defined in claim 1, wherein the preparation is an orally consumable product.

12. Non-therapeutic use of one or a mixture of two or more cinnamyl alcohol derivatives of Formula I wherein the double bond may have an E- or Z-configuration, or any mixture of E- and Z-configurations may be present, and wherein Q is an acyl residue of Formula II wherein R is hydrogen or a saturated or unsaturated, linear, branched, or cyclic aliphatic residue with 2 to 6 carbon atoms, or phenyl, or phenylmethyl, as (a) an agent for reducing appetite and / or (b) an agent for conveying a feeling of satiety and / or (c) an agent for reducing energy intake and / or (d) an agent for reducing body weight and / or (e) a mood elevator, or cinnamyl alcohol derivative of Formula I, wherein Q is an acyl residue of Formula II and R is methyl, as (a) an agent for reducing appetite and / or (b) an agent for conveying a feeling of satiety and / or (c) an agent for reducing energy intake and / or (d) an agent for reducing body weight.

13. Non-therapeutic method for (i) reducing appetite and / or (ii) conveying a feeling of satiety and / or (iii) reducing energy intake and / or (iv) reducing body weight and / or (v) elevating mood, comprising the step of: - administering an (a) appetite-reducing and / or (b) satiety-inducing and / or (c) mood-elevating amount of one or a mixture of two or more cinnamyl alcohol derivatives of Formula I wherein the double bond may have an E- or Z-configuration, or any mixture of E- and Z-configurations may be present, and wherein Q is an acyl residue of Formula II wherein R is hydrogen or a saturated or unsaturated, linear, branched, or cyclic aliphatic residue with 2 to 6 carbon atoms, or phenyl or phenylmethyl, to an individual, or - administering an (a) appetite-reducing and / or (b) satiety-inducing amount of a cinnamyl alcohol derivative of Formula I, wherein Q is an acyl residue of Formula II and R is methyl, to an individual.