Methods and Compositions Comprising Caffeine and / or Its Derivatives and Polyphenols

Abstract

The present disclosure provides compositions and methods for improving cognitive function and / or alertness in humans. In one embodiment, the method comprises administering to a human in need of improvement a dietary composition comprising caffeine and / or derivatives thereof; and polyphenols, the dietary composition having a weight ratio of total polyphenols to total caffeine of about 1:10 to about 10:1. In some embodiments, the polyphenol is chlorogenic acid (CGA).

Description

[Technical field]

[0001] This application was filed as a PCT international patent application on September 1, 2022, and claims the benefit of and priority to U.S. Provisional Patent Application No. 63 / 239,743, filed September 1, 2021, the entire disclosure of which is incorporated herein by reference.

[0002] preface The present disclosure relates generally to dietary compositions, beverages, and methods for improving human condition or function or performance. [Background technology]

[0003] Coffee is one of the most popular beverages worldwide. As a source used for its caffeine content, coffee is generally known for its stimulant effects on behavior. Caffeine has generally been known to increase alertness and improve performance in attention tasks. However, coffee is not only a source of caffeine, but is also rich in many natural constituents, including polyphenols such as chlorogenic acid (CGA), caffeic acid, and ferulic acid. Phenolic acids, including chlorogenic acid, are important and biologically active compounds that play several important and therapeutic roles, such as antioxidant activity, antibacterial, hepatoprotective, cardioprotective, anti-inflammatory, antipyretic, neuroprotective, antiobesity, antiviral, antibacterial, antihypertensive, free radical scavenger, and central nervous system stimulant.

[0004] Compositions and beverages comprising chlorogenic acid have been disclosed, for example WO 2012 / 062928 A1 discloses a method of improving mental or physical well-being by administering a decaffeinated coffee product comprising unroasted coffee and substantially free of caffeine to an individual in need thereof.

[0005] WO 2005 / 072533 discloses a coffee composition comprising the following components (A) and (B): (A) 0.01 to 1% by weight of chlorogenic acid, and (B) less than 0.1% by weight of hydroxyhydroquinone relative to the amount of chlorogenic acid.

[0006] WO 2006 / 108578 discloses a coffee product comprising (i) a first portion consisting of unroasted coffee and (ii) a second portion consisting of ground coffee that has been roasted to a higher degree of roast than the first portion, the coffee product comprising at least 4 g chlorogenic acid per 100 g product.

[0007] WO 2013 / 052208 discloses a whole green coffee bean product and methods of manufacture and use for focus and concentration. The whole green coffee beans may include Coffea robusta coffee beans and the phytonutrients may include chlorogenic acid.

[0008] WO 2013 / 103465 discloses an edible composition comprising an extract of an edible substance, which may also be, in whole or in part, at least one type of green coffee cherry. The edible substance may contain polyphenols, including chlorogenic acid.

[0009] US Patent Publication No. 20190159474 discloses a method for extracting whole coffee cherries, an extract obtained therefrom, and a method for using said extract to reverse age-related neurodegenerative diseases. The whole coffee cherries extract can contain chlorogenic acid (CA) and procyanidins.

[0010] However, debate remains regarding the contribution of polyphenols or phenolic acids to improved cognitive function.

[0011] Cropley et al. reported that decaffeinated coffee high in chlorogenic acids improved several mood and behavioral measures for healthy older adults compared with regular decaffeinated coffee (Cropley, 2011). Similarly, Haskell-Ramsay et al. attributed increased arousal and decreased negative emotion processing to CGAs in a comparative study of decaffeinated coffee containing CGAs versus regular coffee. Furthermore, Jackson et al. reported that the addition of phenolic anthocyanins, flavanols, and phenolic acids to a botanical drink containing potentially bioactive beet root, sage, and ginseng would result in distinct patterns of modulation of cognitive function, mood, and CBF parameters (Jackson, 2020). Ward-Ritacco et al. reported that a moderate dose of caffeine combined with apple extract was effective in improving cognitive outcomes, particularly the serial seven subtraction test, and mood responses to tasks involving arousal and mental and physical fatigue. (Ward-Ritacco, 2020).

[0012] On the other hand, a series of recent publications speculate that the efficacy of CGAs is questionable. For example, Camfield et al. suggested that any improvements in cognitive function found to be associated with decaffeinated green coffee blends were likely not attributable to CGAs. (Camfield, 2013). Similarly, Reed et al. reported a study on the effects of acute ingestion of a polyphenol-rich, caffeine-free coffee berry extract on performance in a series of fatigue-inducing cognitive tasks. (Reed, 2019). Reed et al. concluded from their 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. (Reed, 2019). More recently, McGranahan et al. reported that ingestion of a beverage with 100 mg or 300 mg of coffee berry extract 1 hour before a cognitive test or 2 hours before a high-intensity exercise bout had no effect on feelings of wakefulness, energy, and fatigue or cycling performance. (McGranahan, 2021).

[0013] Despite the above disclosure, novel compositions and beverages are still desired that further improve cognitive function and / or alertness compared to conventional caffeine-containing or decaffeinated products.Methods for improving cognitive function and / or alertness using compositions or beverages are also desired for certain subject pools in need thereof.Methods for improving cognitive function and / or alertness using compositions or beverages with identified ingredients and their optimized contents are further desired. [Prior art documents] [Patent documents]

[0014] [Patent Document 1] International Publication No. 2012 / 062928 [Patent Document 2] International Publication No. 2005 / 072533 [Patent Document 3] International Publication No. 2006 / 108578 [Patent Document 4] International Publication No. 2013 / 052208 [Patent Document 5] International Publication No. 2013 / 103465 [Patent Document 6] US Patent Publication No. 20190159474 Summary of the Invention [Problem to be solved by the invention]

[0015] The present disclosure provides compositions, beverages, and methods that meet the above-mentioned needs. [Means for solving the problem]

[0016] In some aspects, the present disclosure relates to an edible composition comprising caffeine and / or derivatives thereof; and polyphenols, including chlorogenic acid, the composition having a weight ratio of total polyphenols to total caffeine of about 1:10 to about 10:1. In some embodiments, the edible composition is a manufactured food product.

[0017] In some embodiments, the polyphenols of the composition are selected from the group of flavonoids, flavanols, flavones, isoflavones, flavanones, anthocyanins, phenolic acids, catechins, proanthocyanidins, procyanidins, quercetin, rutin, resveratrol, isoflavones, punicalagins, ellagitannins, hesperidin, naringin, citrus flavonoids, lignans, curcuminoids, stilbenes, oligomeric / polymeric forms thereof, or any combination thereof.

[0018] In some embodiments, the polyphenols of the composition include chlorogenic acid. Non-limiting examples of chlorogenic acid include caffeoylquinic acid, dicaffeoylquinic acid, feruloylquinic acid, coumaroylquinic acid, or derivatives thereof, or any combination thereof. In certain embodiments, the composition has a weight ratio of total chlorogenic acid to total caffeine of about 1:10 to about 10:1. In some embodiments, the edible composition is a manufactured food product. In certain embodiments, the weight ratio of total chlorogenic acid to total caffeine is about 1.5:1 to about 3:1.

[0019] In some embodiments, the composition further comprises a sweetener, examples of which include, but are not limited to, stevia and steviol glycosides, Luo Han Guo and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baioside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, and periandrin. Ingredients that may be used include glyceryl stearate, glyceryl stearate, isoside I, abrusoside A, and cyclocaryoside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof.

[0020] In some embodiments, the composition further comprises at least one additive and / or at least one functional ingredient.

[0021] In some embodiments, the composition is in a drinkable liquid form, a concentrated form, a dry form, or a semi-dry form, hi some embodiments, the composition is a gum, gel, tablet, capsule, granule, cubic, or dry powder.

[0022] In some embodiments, the composition is a beverage selected from the group of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, diary beverages, plant protein drinks, plant-based beverages, sports drinks, and energy drinks.

[0023] In some embodiments, the composition has a Brix value of from about 3° to about 25°, or from about 5° to about 20°, or from about 7° to about 15°.

[0024] In some embodiments, the composition comprises a coffee product selected from the group of coffee extract, concentrated coffee, dried coffee, soluble coffee, coffee oil, coffee aroma, dry green coffee extract, wet green coffee extract, finely ground coffee, ground coffee, roasted coffee, roast and ground coffee, soluble coffee, or any combination thereof.

[0025] In some embodiments, the composition comprises a tea product selected from the group of soluble tea products, tea extracts, concentrated tea, dried tea, tea leaves, tea aroma, green tea extracts, concentrated green tea extracts, or any combination thereof.

[0026] In some embodiments, the composition comprises coffee berry juice, or coffee berry extract, or coffee berry product, or any combination thereof. The coffee berry juice and / or coffee berry extract can be obtained from whole coffee berries. In some embodiments, the coffee berry juice is non-concentrated coffee berry juice or coffee berry juice from concentrate. The coffee berry can be from Coffea Arabica or a derivative thereof, Coffea canephora or a derivative thereof, or any combination thereof.

[0027] In some embodiments, the composition has a total caffeine content of about 0.01% to about 2% by weight, or about 0.05% to about 1% by weight, or about 0.1% to about 0.5% by weight, or about 0.1% to about 0.5% by weight, or about 0.1% to about 0.4% by weight, or about 0.1% to about 0.3% by weight, or about 0.1% to about 0.2% by weight.

[0028] In some embodiments, the composition has a caffeine dosage of about 10 mg to about 500 mg, or about 20 mg to about 400 mg, or about 30 mg to about 300 mg, about 40 mg to about 200 mg, about 50 mg to about 180 mg, about 60 mg to about 160 mg, about 70 mg to about 140 mg, about 80 mg to about 120 mg, or about 90 mg to about 100 mg per serving. In some embodiments, the composition has a caffeine dosage of at least 25 mg, at least 50 mg, at least 75 mg, at least 100 mg, at least 125 mg, at least 150 mg, at least 175 mg, at least 200 mg, at least 250 mg, at least 300 mg, at least 350 mg, or at least 400 mg per serving.

[0029] In some embodiments, the composition has a total polyphenol content of about 0.01% to about 2%, or about 0.05% to about 1%, or about 0.1% to about 0.5% by weight. In some embodiments, the composition has a dosage of 15 mg to about 300 mg, or about 30 mg to about 200 mg, or about 45 mg to about 150 mg of polyphenols per serving.

[0030] In some embodiments, the composition has a weight ratio of total polyphenols to total caffeine of from about 1:8 to about 8:1, or from about 1:6 to about 6:1, or from about 1:4 to about 4:1, or from about 1:2 to about 2:1, or from about 1.5:1 to about 3:1.

[0031] In some embodiments, the caffeine and / or polyphenols are obtained from a natural source, the natural source being a plant selected from the group of coffee, tea, yerba mate, guayusa, yaupon, guarana, cocoa, kola, or any combination thereof.

[0032] In some embodiments, the composition further comprises a terpene or a derivative thereof. In some embodiments, the composition has a total terpene content of about 0.01% to about 5% by weight, or about 0.05% to about 4% by weight, or about 0.1% to about 3% by weight, or about 0.5% to about 2% by weight, or about 1% to about 1.5% by weight. In some embodiments, the composition has a total terpene dosage of about 10 mg to about 1,000 mg, or about 20 mg to about 800 mg, or about 30 mg to about 600 mg, about 40 mg to about 500 mg, about 50 mg to about 400 mg, about 60 mg to about 300 mg, about 70 mg to about 250, about 80 mg to about 200 mg, or about 90 mg to about 150 mg per serving.

[0033] In some embodiments, the composition comprises a coffee berry extract or coffee berry juice, and the polyphenols and / or caffeine are entirely or substantially from the coffee berry extract or coffee berry juice, in other embodiments, the composition has at least a portion of the polyphenols and / or at least a portion of the caffeine not derived from an extract of coffee or coffee berry juice.

[0034] In some aspects, the present disclosure provides a method for the preparation of a composition comprising: caffeine and / or its derivatives; and polyphenols, including chlorogenic acid and / or its derivatives. wherein the beverage has a weight ratio of total chlorogenic acids to total caffeine of about 1:10 to about 10:1. In some embodiments, the caffeine and / or polyphenols are obtained from coffee berries, or portions, products, extracts, or juices thereof.

[0035] In some embodiments, the beverage comprises coffee berry juice or coffee berry extract, the coffee berry juice or extract having a weight ratio of chlorogenic acid to caffeine of about 1:10 to about 10:1.In some embodiments, the beverage consists essentially of coffee berry juice or coffee berry extract.

[0036] In some aspects, the disclosure relates to a beverage comprising coffee berry juice, the coffee berry juice comprising: from about 0.01% to about 2% by weight caffeine; and from about 0.01% to about 2% by weight polyphenols, the polyphenols being chlorogenic acid, the coffee berry juice having a weight ratio of chlorogenic acid to caffeine of from about 1:10 to about 10:1, or from about 1:8 to about 8:1, or from about 1:6 to about 6:1, or from about 1:4 to about 4:1, or from about 1:2 to about 2:1, or from about 1.5:1 to about 3:1.

[0037] In some aspects, the present disclosure relates to a method for improving a human condition comprising administering any of the compositions, beverages, or coffee berry juices or extracts described herein to a human in need of such improvement. Improving a human condition includes, but is not limited to: improving cognitive function; reducing mental fatigue, improving alertness, reducing stress, improving sedation, improving alertness, improving mental performance, improving memory performance, improving memory accuracy, improving mood, improving relaxation, reducing headaches, improving / sustaining attention, improving athletic performance, or any combination thereof.

[0038] In some embodiments of the methods of the invention, the condition is improved a period of time after administration, where the period of time is at least about 5 minutes, or at least about 15 minutes, or at least about 30 minutes, or at least about 60 minutes, or at least about 90 minutes, or at least about 120 minutes.

[0039] The composition may be administered to a human once, or one or more times per day.

[0040] In some embodiments of the methods of the invention, the composition administered to a human comprises at least about 50 mg, at least about 75 mg, at least about 100 mg, or at least about 125 mg of caffeine. In some embodiments, the composition administered to a human comprises at least 25 mg, at least 50 mg, or at least 75 mg, at least 100 mg, or at least 125 mg of polyphenols. In some embodiments, the composition administered to a human comprises at least 25 mg, at least 50 mg, or at least 75 mg, at least 100 mg, or at least 125 mg of chlorogenic acid.

[0041] Definitions and Interpretations of Selected Terms As used herein, "weight percent," "wt %," "percent by weight," "% by weight," and variations thereof refer to the concentration of a substance as the weight of that substance divided by the total weight of the composition and multiplied by 100. It will be understood that as used herein, "percent," "%," and the like are intended to be synonymous with "weight percent," "% by weight," and the like.

[0042] As used herein, "g" stands for gram; "L" stands for liter; and "mg" stands for milligram (10 -3 "mL" or "cc" stands for milliliters (10 -3 liters. 1 "μL" is 1 micron liter (10 -6 The unit "g / 100g", "g / 100mL", or "g / L" is a unit of concentration or content of a component in a composition. 1 "mg / L" is equal to 1 ppm (parts per million). "Da" refers to Dalton, a unit of molecular weight; 1 Da is equal to 1 g / mol. The unit of temperature used herein is degrees Celsius (°C).

[0043] The term "about" is used in conjunction with numerical values ​​to include normal variations in measurements expected by one of ordinary skill in the art, and is understood to have the same meaning as "approximately" and encompass typical tolerances such as ±15%, ±10%, ±5%, ±1%, ±0.5%, or even ±0.1% of the stated value. The term "about" also encompasses amounts that differ due to different equilibrium conditions for a composition derived from a particular initial composition. Whether modified by the term "about," the claims include the equivalent to that quantity.

[0044] It should be noted that, as used in this specification and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, a reference to a composition containing "a compound" includes having two or more compounds that are the same or different from each other. It should be noted that the term "or" is generally used in the sense of including "and / or" unless the context clearly dictates otherwise. As used herein, "and / or" refers to and includes any and all possible combinations of one or more of the associated listed items, as well as no combinations when interpreted in the alternative ("or").

[0045] For simplicity and brevity, any range of values ​​set forth in this specification contemplates every value within the range and should be construed as support for a claim reciting any subrange with endpoints being actual numerical values ​​within that specified range. As a hypothetical example, the disclosure in this specification of a range of 1 to 5 shall be deemed to support a claim to any of the following ranges: 1 to 5; 1 to 4; 1 to 3; 1 to 2; 2 to 5; 2 to 4; 2 to 3; 3 to 5; 3 to 4; and 4 to 5.

[0046] The term "substantially" is used herein to represent the inherent degree of uncertainty that may result from any quantitative comparison, value, measurement, or other representation. The term "substantially" is also used herein to represent the degree to which a quantitative representation may deviate from a stated reference standard without resulting in a change in the basic functionality of the object in question.

[0047] The term "substantially free" can refer to any component that the disclosed compositions are devoid of or largely devoid of. When referring to "substantially free," it is intended that the component is not intentionally added to the disclosed compositions. The use of the term "substantially free" of a component allows for trace amounts of that component to be included in the disclosed compositions because they are present in another component. However, when a composition is said to be "substantially free" of a component, it is understood that only trace or insignificant amounts of the component will be possible. Furthermore, when a composition is said to be "substantially free" of a component, it is understood that if the component is present in a trace or insignificant amount, this will not affect the effectiveness of the composition. If a component is not specifically included herein or its possible inclusion is not described herein, it is understood that the disclosed compositions may be substantially free of that component. Similarly, the explicit inclusion of a component allows for its explicit exclusion, thereby allowing the composition to be substantially free of the specifically described component.

[0048] As used herein, the terms "comprise", "comprises", and "comprising" refer to the presence of stated features, integers, steps, operations, elements, and / or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and / or groups thereof.

[0049] As used herein, the slightly different phrase "consisting essentially of..." means that the scope of the claim should be interpreted to include the specified materials or steps recited in the claim and that do not materially affect the basic and novel characteristics of the asserted disclosure. Thus, the term "consisting essentially of..." when used in the claims of this disclosure is not intended to be interpreted as the equivalent of "comprising...".

[0050] As used herein, the terms "enhance," "enhancing," "enhanced," "enhance," "enhance," "enhancing," and "enhancement" (and grammatical variations thereof) refer to an increase of at least about 1%, 5%, 10%, 15%, 25%, 50%, 75%, 100%, 150%, 200%, 300%, 400%, 500% or more as compared to a control.

[0051] As used herein, the terms "reduce," "reduced," "reducing," "reducing," "reduce," and "reduce" (as well as grammatical variations thereof) refer to a reduction of at least about 1%, 5%, 10%, 15%, 20%, 25%, 35%, 50%, 75%, 80%, 85%, 90%, 95%, 97%, 98%, 99%, or 100%, for example, as compared to a control. In certain embodiments, the reduction can result in no or essentially no detectable activity or amount (i.e., an insignificant amount, e.g., less than about 10% or even 5% or even 1%).

[0052] The term "beverage" as used herein means any drinkable 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, the beverage powder is first mixed with any drinkable liquid or semi-liquid to obtain the beverage.

[0053] As used herein, the term "cognitive function" or "cognition" generally refers to aspects of an individual's psychosocial expression. Cognitive function relates to multiple mental abilities, including learning, thinking, reasoning, remembering, problem-solving, decision-making, focusing, concentrating, and attention.

[0054] As used herein, the term "attention" refers to the ability to direct and focus cognitive behavior on a particular stimulus. It is the ability or power to concentrate mentally. Sustained attention refers to the state in which attention must be maintained over a period of time.

[0055] As used herein, the term "alertness" refers to a mental state of close and continuous attention, alertness and agility, and / or rapidity of perception or action. Alertness is being alert and vigilant, mentally responsive, perceptive, and alert.

[0056] As used herein, the term "mental fatigue" refers to a state of awareness that is accompanied by mental weakness and shows various distresses. Such mental fatigue can be manifested as somnolence (reduced alertness) or as a general decrease in alertness (not necessarily sleepiness). Mental fatigue can also be manifested as a decrease in consciousness level. Mental fatigue can be caused by continuous mental effort and attention to specific tasks, as well as high levels of stress or emotion. Essentially, any mental process that is overloaded can result in mental fatigue.

[0057] As used herein, the term "mood" refers to a state or quality of feeling (affective state) at a particular time. Moods differ from simple emotions because they are less specific, less intense, and less likely to be triggered by a particular stimulus or event. Moods generally have positive or negative triggers. Moods are internal subjective states.

[0058] As used herein, the term "relaxation" refers to the act of mentally relaxing or the state of being mentally relaxed.

[0059] As used herein, the term "headache" refers to persistent or permanent pain or discomfort in the head area.

[0060] As used herein, the term "athletic performance" refers to endurance exercise, sustained high intensity exercise, or team sports, all requiring physical ability.

[0061] As used herein, "coffee berry" refers to the fruit of the coffee plant (Coffea species) in which the exocarp and outer mesocarp (i.e., flesh) surround the inner mesocarp (i.e., mucilage) and endocarp (i.e., pericarp), which in turn surround the seed (i.e., bean). Thus, the term coffee berry specifically refers to whole coffee berries, which may or may not include the berry stem.

[0062] As used herein, the term "juice product" refers to a beverage product made from juice or a combination of juice and water or other components for human and / or animal nutritional, health maintenance, health improvement, and / or recreational purposes. Particularly preferred juice products include those consumed by humans. "Juice" means a liquid naturally found in a plant material, or a diluted form of such a liquid. Juice, as used herein, is not produced by solubilizing the plant material. An "extract" is a material that is extracted or forced out of a plant material, including by thermal, chemical, or high pressure means. An extract may be a liquid, but is not naturally found in a liquid form in the plant, but rather is a combination of chemical components that are not naturally found in the plant liquid.

[0063] As used herein, the term "nutrient" refers to a compound or mixture of compounds that is ingested to provide a dietary benefit to the person who ingests the compound or mixture of compounds.Thus, the term nutrient as used herein specifically includes a compound or mixture of compounds that provides energy through the metabolism of the compound or mixture of compounds (e.g., polysaccharides), interacts with the nervous system and / or immune system to modulate, preferably stimulate (e.g., caffeine), or provides a protective function (e.g., polyphenols as antioxidants).

[0064] The term "polyphenol" as used herein refers to a diverse group of compounds produced by plants, where these compounds contain a phenolic ring with at least one OH group, more typically at least two OH groups, covalently attached thereto. For example, representative polyphenols include ellagic acid, tannic acid, vanillin, caffeic acid, CGA, ferulic acid, catechins (e.g., epicatechin gallate, epigallocatechin), flavonols (e.g., anthocyanidins, quercetin, kaempferol), and various other flavonoids, as well as their glycosides and depsides. Furthermore, contemplated polyphenols may be in oligomeric or polymeric form (e.g., oligomeric proanthocyanidins or condensed tannins).

[0065] As used herein, "chlorogenic acid" refers to a family of esters formed between quinic acid and certain trans-cinnamic acids, most commonly caffeic acid, p-coumaric acid, and ferulic acid. Chlorogenic acids according to the present disclosure include all isomers of caffeoylquinic acid, dicaffeoylquinic acid, feruloylquinic acid, and coumaroylquinic acid. Non-limiting examples of chlorogenic acids are provided in Table 1, shown below.

[0066] [Table 1]

[0067] [Table 2]

[0068] [Table 3]

[0069] Chlorogenic acid, as used herein, includes all stereoisomers, analogs, derivatives, esters, amides, salts, conjugates, oligomers, and polymers thereof. Non-limiting examples of chlorogenic acid derivatives include monoesters of caffeic acid (e.g., caffeoylquinic acid or CQA, p-coumaroylquinic acid or pCoQA, feruloylquinic acid or FQA); diesters, triesters, and single tetraesters of caffeic acid; mixed diesters of caffeic acid and ferulic acid (e.g., caffeoylferuloylquinic acid) or sinapic acid (e.g., caffeoylsinapoylquinic acid); mixed esters resulting from the replacement of one to three caffeic acid moieties with one to two residues of dicarboxylic acid (e.g., oxalic acid, succinic acid, glutaric acid).

[0070] The term "serving" as used herein encompasses "serving", "serving size", or "serving per day", as well as "dose / dosage provided", "administration", "dose / dosage administered", "unit administered". "Serving" has its typical meaning as used in the art and / or represents the amount of composition administered at one time of ingestion, e.g., as a meal, or before, during and / or after a meal, before bedtime, etc. If the composition of the present disclosure is a powdered reconstitutable composition, or in concentrated form, a serving of the powdered or concentrated composition is preferably mixed with about 50-500 ml, 100-400 ml, preferably 100-300 ml, more preferably 150-250 ml, e.g., about 240 ml of a carrier, e.g., water. If the composition is provided in the form of a liquid ready-to-drink composition, the serving size corresponds to the amounts and preferred amounts of liquid and dry matter indicated above, for example, about 4 oz to about 16 oz, or about 6 oz to about 12 oz, or about 8 oz to about 10 oz. A daily serving of the composition of the present disclosure includes at least one serving per day. It is also possible to administer the amount administered per day, for example, two or more servings, or three or more servings. Thus, in this case, it is preferred that the serving size is adjusted. Furthermore, the amount of the composition that needs to be administered to achieve the beneficial effects of the present disclosure can be adjusted according to the individual subject who wishes to enjoy the beneficial effects described herein. For example, one serving of the composition can be taken in the morning, one serving in the afternoon, in the evening, or before going to bed. One serving can be taken at breakfast, and one serving is administered at or after dinner and before going to bed. A serving of the composition of the present disclosure can be part of or constitutes a breakfast for a human subject. Similarly, the preferred weight, weight percentage, or weight percent of dry matter of any component or ingredient of the composition can be determined based on the serving size and / or conversely the amount of said component or ingredient per serving per day based on the instructions in this disclosure. [Brief description of the drawings]

[0071] [Figure 1] FIG. 1 shows an example of a task assignment used for the assessment of the acute effects of example beverages on cognitive function and alertness in healthy adult subjects according to Example 1. [Diagram 2] 1 shows comparative results of composite attention accuracy for various example beverages according to Example 1. [Diagram 3] 1 shows comparative results of digit vigilance accuracy for various example beverages according to Example 1. [Figure 4] 1 shows comparative results of digit attention reaction time for various example beverages according to Example 1. [Diagram 5] 1 shows comparative results of Profile of Mood Scale (POMS) measurements for various example beverages according to Example 1. [Figure 6] 1 shows comparative results of image recognition accuracy measurements for various example beverages according to Example 1. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0072] Composition and ingredients In one aspect, the present disclosure relates to an edible composition comprising caffeine and / or derivatives thereof; and polyphenols, the composition having a weight ratio of total polyphenols to total caffeine of about 1:10 to about 10:1. In some embodiments, the polyphenols comprise phenolic acids derived from natural sources, such as fruits or vegetables.

[0073] The term "phenolic acid" generally refers to a phenolic compound having one carboxylic acid group. Phenols or phenolic carboxylic acids (certain phytochemicals called polyphenols) are one of the major classes of plant phenolic compounds. In some embodiments, the phenolic acid is present in a conjugated form, such as an amide, ester, glycoside, oligomeric, or polymeric form. In certain embodiments, the phenolic acid comprises a chlorogenic acid selected from the group of caffeoylquinic acid, dicaffeoylquinic acid, feruloylquinic acid, coumaroylquinic acid, or derivatives thereof, or any combination thereof.

[0074] The present disclosure is based, at least in part, on the surprising discovery that administration of a edible composition or beverage having both caffeine and one or more polyphenols, including chlorogenic acids, in a weight ratio of chlorogenic acids to caffeine of about 1:10 to about 10:1, is effective in improving one or more of the following conditions or functions: improving cognitive function; reducing mental fatigue, improving alertness, reducing stress, improving sedation, improving alertness, improving mental performance, improving memory performance, improving memory accuracy, improving mood, improving relaxation, reducing headaches, improving / sustaining attention, and improving athletic performance.

[0075] Results from a randomized, double-blind, placebo-controlled, balanced crossover trial study (see Example 1) showed that the composition was significantly superior to conventional caffeinated or decaffeinated beverages in a variety of cognition / alertness tests in healthy humans.

[0076] Caffeine and Polyphenols In some embodiments, the composition comprises caffeine, or a functional analog, derivative, metabolite, or variation thereof; and polyphenol, or a functional analog, derivative, metabolite, or variation thereof. Although caffeine intake is generally known to have positive health effects on humans, such as improved performance, reduced fatigue, and reduced irritability, excessive intake of caffeine may induce caffeine intoxication (caffeine poisoning). This disclosure is the first to reveal that a balanced dose of caffeine and polyphenol has a synergistic effect in improving the positive health benefits associated with cognitive function and / or alertness when compared to caffeine alone.

[0077] In some embodiments, the composition has a weight ratio of total polyphenols to total caffeine of about 1:10 to about 10:1, about 1:8 to about 8:1, or about 1:6 to about 6:1, or about 1:4 to about 4:1, about 1:2 to about 3:1, about 1:1 to about 3:1, about 1.5:1 to about 2:1, or about 1:1. In some embodiments, the weight ratio of total polyphenols to total caffeine is at least about 1:1, at least about 1.1:1, at least about 1.2:1, at least about 1.3:1, at least about 1.4:1, at least about 1.5:1, at least about 1.6:1, at least about 1.7:1, at least about 1.8:1, at least about 1.9:1, at least about 2:1, at least about 2.1:1, at least about 2.2:1, at least about 2.3:1, at least about 2.4:1, at least about 2.5:1, at least about 3:1, at least about 3.5:1, at least about 4:1, or at least about 5:1. In some embodiments, the weight ratio of total polyphenols to total caffeine is at least about 1:10, at least about 1:9, at least about 1:8, at least about 1:7, at least about 1:6, at least about 1:5, at least about 1:4, at least about 1:3, at least about 1:2, or at least about 1:1.5.

[0078] In some embodiments, the weight ratio of total polyphenols to total caffeine is at most about 10:1, or at most about 9:1, or at most about 8:1, or at most about 7:1, or at most about 6:1, or at most about 5:1, or at most about 4:1, or at most about 3:1, or at most about 2:1, or at most 1:1, or at most 1:1.5, or at most 1:2, or at most 1:3, or at most 1:4, or at most 1:5, or at most 1:6, or at most 1:7, or at most 1:8, or at most 1:9, or at most 1:10.

[0079] In some embodiments, the composition has a total caffeine content of about 0.01% to about 5% by weight, or about 0.05% to about 4% by weight, or about 0.1% to about 3% by weight, or about 0.5% to about 2% by weight, or about 1% to about 1.5% by weight. In some embodiments, the composition has a total caffeine content of at least 0.01%, at least 0.05%, at least 0.1%, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.7%, at least 0.8%, at least 0.9%, at least 1%, at least 1.1%, at least 1.2%, at least 1.3%, at least 1.4%, at least 1.5%, at least 1.6%, at least 1.7%, at least 1.8%, at least 1.9%, at least 2.0%, at least 2.1%, at least 2.2%, at least 2.3%, at least 2.4%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, or at least 5% by weight. In some embodiments, the composition has a total caffeine content of at most 5%, at most 4.5%, at most 4%, at most 3.5%, at most 3%, at most 2.5%, at most 2%, at most 1.5%, or at most 1% by weight.

[0080] In some embodiments, the composition has a caffeine dosage of about 10 mg to about 500 mg, or about 20 mg to about 400 mg, or about 30 mg to about 300 mg, about 40 mg to about 200 mg, about 50 mg to about 180 mg, about 60 mg to about 160 mg, about 70 mg to about 140 mg, about 80 mg to about 140 mg, or about 90 mg to about 120 mg per serving. In some embodiments, the composition has a caffeine dosage of at least 25 mg, at least 50 mg, at least 75 mg, at least 100 mg, at least 125 mg, at least 150 mg, at least 175 mg, at least 200 mg, at least 250 mg, at least 300 mg, at least 350 mg, or at least 400 mg. In some embodiments, the composition has a dosage of caffeine of at most 500 mg, at most 450 mg, at most 400 mg, at most 350 mg, at most 300 mg, at most 250 mg, at most 200 mg, or at most 150 mg.

[0081] In some embodiments, the composition has a total polyphenol content of about 0.01% to about 5% by weight, or about 0.05% to about 4% by weight, or about 0.1% to about 3% by weight, or about 0.5% to about 2% by weight, or about 1% to about 1.5% by weight. In some embodiments, the composition has a total polyphenol content of at least 0.01%, at least 0.05%, at least 0.1%, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.7%, at least 0.8%, at least 0.9%, at least 1%, at least 1.1%, at least 1.2%, at least 1.3%, at least 1.4%, at least 1.5%, at least 1.6%, at least 1.7%, at least 1.8%, at least 1.9%, at least 2.0%, at least 2.1%, at least 2.2%, at least 2.3%, at least 2.4%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, or at least 5% by weight. In some embodiments, the composition has a total polyphenol content of at most 10% by weight, at most 9% by weight, at most 8% by weight, at most 7% by weight, at most 6% by weight, at most 5% by weight, at most 4% by weight, at most 3% by weight, or at most 2% by weight.

[0082] In some embodiments, the composition has a polyphenol dosage of about 10 mg to about 1,000 mg, or about 20 mg to about 800 mg, or about 30 mg to about 600 mg, about 40 mg to about 500 mg, about 50 mg to about 400 mg, about 60 mg to about 300 mg, about 70 mg to about 250, about 80 mg to about 200 mg, or about 90 mg to about 150 mg per serving. In some embodiments, the composition has a polyphenol dosage of at least 25 mg, at least 50 mg, at least 75 mg, at least 100 mg, at least 125 mg, at least 150 mg, at least 175 mg, at least 200 mg, at least 250 mg, at least 300 mg, at least 350 mg, at least 400 mg, at least 500 mg, at least 600 mg, at least 700 mg, at least 800 mg, at least 900 mg, or at least 1,000 mg per serving. In some embodiments, the composition has a dosage of at most 1,000 mg, at most 900 mg, at most 800 mg, at most 700 mg, at most 6000 mg, at most 5000 mg, at most 400 mg, or at most 300 mg of polyphenols per serving.

[0083] In some embodiments, the composition comprises caffeine and one or more chlorogenic acids. The composition can have a weight ratio of total chlorogenic acids to total caffeine of about 1:10 to about 10:1, about 1:8 to about 8:1, or about 1:6 to about 6:1, or about 1:4 to about 4:1, about 1:2 to about 3:1, about 1:1 to about 3:1, about 1.5:1 to about 2:1, or about 1:1. In some embodiments, the weight ratio of total chlorogenic acids to total caffeine is at least about 1:1, at least about 1.1:1, at least about 1.2:1, at least about 1.3:1, at least about 1.4:1, at least about 1.5:1, at least about 1.6:1, at least about 1.7:1, at least about 1.8:1, at least about 1.9:1, at least about 2:1, at least about 2.1:1, at least about 2.2:1, at least about 2.3:1, at least about 2.4:1, at least about 2.5:1, at least about 3:1, at least about 3.5:1, at least about 4:1, or at least about 5:1. In some embodiments, the weight ratio of total chlorogenic acids to total caffeine is at least about 1:10, at least about 1:9, at least about 1:8, at least about 1:7, at least about 1:6, at least about 1:5, at least about 1:4, at least about 1:3, at least about 1:2, or at least about 1:1.5.

[0084] In some embodiments of the composition, the weight ratio of total chlorogenic acids to total caffeine is at most about 10:1, or at most about 9:1, or at most about 8:1, or at most about 7:1, or at most about 6:1, or at most about 5:1, or at most about 4:1, or at most about 3:1, or at most about 2:1, or at most 1:1, or at most 1:1.5, or at most 1:2, or at most 1:3, or at most 1:4, or at most 1:5, or at most 1:6, or at most 1:7, or at most 1:8, or at most 1:9, or at most 1:10.

[0085] In some embodiments, the composition has a total chlorogenic acid content of about 0.01% to about 5% by weight, or about 0.05% to about 4% by weight, or about 0.1% to about 3% by weight, or about 0.5% to about 2% by weight, or about 1% to about 1.5% by weight. In some embodiments, the composition has a total content of chlorogenic acids of at least 0.01 wt.%, at least 0.05 wt.%, at least 0.1 wt.%, at least 0.2 wt.%, at least 0.3 wt.%, at least 0.4 wt.%, at least 0.5 wt.%, at least 0.6 wt.%, at least 0.7 wt.%, at least 0.8 wt.%, at least 0.9 wt.%, at least 1 wt.%, at least 1.1 wt.%, at least 1.2 wt.%, at least 1.3 wt.%, at least 1.4 wt.%, at least 1.5 wt.%, at least 1.6 wt.%, at least 1.7 wt.%, at least 1.8 wt.%, at least 1.9 wt.%, at least 2.0 wt.%, at least 2.1 wt.%, at least 2.2 wt.%, at least 2.3 wt.%, at least 2.4 wt.%, at least 2.5 wt.%, at least 3 wt.%, at least 3.5 wt.%, at least 4 wt.%, at least 4.5 wt.%, or at least 5 wt.%. In some embodiments, the composition has a total chlorogenic acid content of at most 10% by weight, at most 9% by weight, at most 8% by weight, at most 7% by weight, at most 6% by weight, at most 5% by weight, at most 4% by weight, at most 3% by weight, or at most 2% by weight.

[0086] In some embodiments, the composition has a dosage of chlorogenic acid per serving of about 10 mg to about 1,000 mg, or about 20 mg to about 800 mg, or about 30 mg to about 600 mg, about 40 mg to about 500 mg, about 50 mg to about 400 mg, about 60 mg to about 300 mg, about 70 mg to about 250, about 80 mg to about 200 mg, or about 90 mg to about 150 mg. In some embodiments, the composition has a dosage of chlorogenic acid per serving of at least 25 mg, at least 50 mg, at least 75 mg, at least 100 mg, at least 125 mg, at least 150 mg, at least 175 mg, at least 200 mg, at least 250 mg, at least 300 mg, at least 350 mg, at least 400 mg, at least 500 mg, at least 600 mg, at least 700 mg, at least 800 mg, at least 900 mg, or at least 1,000 mg. In some embodiments, the composition has a dosage of chlorogenic acid per serving of at most 1,000 mg, at most 900 mg, at most 800 mg, at most 700 mg, at most 6000 mg, at most 5000 mg, at most 400 mg, or at most 300 mg.

[0087] Additional / Functional Ingredients The oral compositions of the present invention may contain additional typical beverage ingredients, such as at least one sweetener and / or at least one functional ingredient and / or at least one additive.

[0088] sweetener The composition can optionally contain a sweetener. The sweetener can be an artificial or synthetic sweetener, a natural sweetener, or a natural high-intensity sweetener. As used herein, the expression "natural high-intensity sweetener" (NHPS) refers to any sweetener that is naturally found in nature and has a characteristic sweetness that exceeds sucrose, fructose, or glucose, but does not have significant calories. Natural high-intensity sweeteners can be provided as pure compounds or as part of an extract. As used herein, the expression "synthetic sweetener" refers to any composition that is not naturally found in nature and has a characteristic sweetness that exceeds sucrose, fructose, or glucose, but does not have significant calories.

[0089] Non-limiting examples of NHPSs include stevia and steviol glycosides, such as rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviol monosides, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside N, rebaudioside O, rebaudioside M, rebaudioside N, rebaudioside O ... Rebaudioside I, Rebaudioside H, Rebaudioside L, Rebaudioside K, Rebaudioside J, Rebaudioside M2, Rebaudioside D2, Rebaudioside, Rebaudioside T, Rebaudioside U, Rebaudioside V, Rebaudioside W, Rebaudioside Zl, Rebaudioside Z2, Rebaudioside IX, enzymatically glucosylated steviol glycosides, and combinations thereof. Examples of high purity steviol glycosides and methods for making the same are provided in U.S. Patent Application Publication No. 2021 / 0107933, which is incorporated herein in its entirety.

[0090] In certain embodiments, the steviol glycoside blend comprises at least about 5% by weight steviol glycosides, e.g., 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%. In exemplary embodiments, the steviol glycoside blend comprises at least about 50% by weight steviol glycosides, e.g., 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%.

[0091] Another exemplary NHPS is a compound of Momordica oleracea and related mogroside compounds, such as grosmogroside I, mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7-oxomogroside II E, mogroside III, mogroside HIE, 11-oxomogroside HIE, 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, siamenoside I, isomers of siamenoside I (e.g., those disclosed in U.S. Patent Application Publication No. 20170119032, which is incorporated by reference in its entirety), (3β, 9β, 10α, 11α, 24R)-3-[(4-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-25-hydroxyl-9-methyl-19-norlanost-5-ene- 24-yl-[2-OPD-glucopyranosyl-6-OPD-glucopyranosyl]-PD-glucopyranoside;(3β,9β,10α,11α,24R)-[(2-OPD-glucopyranosyl-6-OPD-glucopyranosyl-PD-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2-OPD-glucopyranosyl-6-OPD- glucopyranosyl]-PD-glucopyranoside; and (3β, 9β, 10α, 11α, 24R)-[(2-OPD-glucopyranosyl-6-OPD-glucopyranosyl-PD-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2-OPD-glucopyranosyl-6-OPD-glucopyranosyl]-PD-glucopyranoside).

[0092] In certain embodiments, the mogroside blend comprises at least about 5% by weight mogrosides, e.g., 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%.

[0093] Other exemplary NHPSs 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, bayounoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I.

[0094] 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, octolose, fucose, rhamnose, arabinose, turanose, sialose, and combinations thereof.

[0095] In certain embodiments, the compositions are free or substantially free of carbohydrate sweeteners.

[0096] Other suitable sweeteners include siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, mogroside, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, perian, These include sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof.

[0097] In one embodiment, the sweetener is a caloric sweetener or mixture of caloric sweeteners, hi another embodiment, the caloric sweetener is selected from sucrose, fructose, glucose, high fructose corn / starch syrup, sugar beet, sucrose, and combinations thereof.

[0098] In certain embodiments, the compositions are free or substantially free of caloric sweeteners.

[0099] In another embodiment, the sweetener is a rare sugar selected from allulose, gulose, kojibiose, sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof.

[0100] The amount of sweetener in the composition will depend on the identity of the sweetener and the desired level of sweetness, in a preferred embodiment, the sweetener is present in an amount that imparts sweetness, i.e., a detectably sweet concentration.

[0101] As will be understood by those skilled in the art, high intensity sweeteners are more potent and therefore require lower concentrations to achieve a certain sucrose equivalence (SE). The sweetness of a non-sucrose sweetener can be measured against a sucrose standard by determining the sucrose equivalence (SE) of the non-sucrose sweetener. Typically, tasters are trained to detect the sweetness of a standard sucrose solution containing 1-15% sucrose (w / v). Other non-sucrose sweeteners are then tasted in a dilution series to determine the concentration of the non-sucrose sweetener that is as sweet as a given percentage of the sucrose standard. 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 more potent than sucrose and has a sucrose equivalence of 10%.

[0102] In one embodiment, the sweetener or sweeteners provide the composition with about 1% by weight of sucrose equivalent, such as, for example, 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.

[0103] In another embodiment, the composition has from about 2% to about 14%, e.g., 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% SE.

[0104] Another measure of the amount of sucrose in a reference solution, and therefore sweetness, can be described in "degrees Brix" (°Bx). One degree Brix is ​​1 gram of sucrose in 100 grams of solution, and represents the concentration of the solution as a weight percentage (% w / w) (strictly speaking, by mass). In embodiments where the composition is sweetened with a sweetener, the composition has a Brix value of about 3° to about 25°, or about 5° to about 20°, or about 7° to about 15°. In some embodiments, the composition may 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.

[0105] The composition may optionally include functional ingredients. Exemplary functional ingredients include, but are not limited to, electrolytes, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, terpenes or derivatives thereof, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

[0106] Terpenes and Derivatives In some embodiments, the composition comprises a terpene, diterpene, triterpene, or any derivative thereof, in some embodiments, the composition has a total terpene content of about 0.01% to about 5%, or about 0.05% to about 4%, or about 0.1% to about 3%, or about 0.5% to about 2%, or about 1% to about 1.5% by weight.

[0107] In some embodiments, the composition comprises a terpene derivative, such as a terpene glycoside. Non-limiting examples of terpene glycosides include rebaudioside A; rebaudioside B; rebaudioside C; rebaudioside D; rebaudioside E; rebaudioside F; stevioside; steviolbioside; dulcoside A; rubusoside; steviol; steviol 13 O-β-D-glycoside; suavioside A; suavioside B; suavioside G; suavioside H; suavioside I; suavioside J; isosteviol; 13-[(2-O-(3-O-α-D-glucopyranosyl)-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid. β-D-Glucopyranosyl ester;13-[(2-O-β-D-glucopyranosyl-3-O-(4-O-α-D-glucopyranosyl)-3-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid 3-D-Glucopyranosyl ester;13-[(3-O-3-D-glucopyranosyl-3-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid 3-D-Glucopyranosyl ester;13-Hydroxy-kaur-16-en-18-oic acid β-D-Glucopyranosyl ester;13-Methyl-16-oxo-17-norkauran-18-oic acid β-D-Glucopyranosyl ester;13-[(2-O-3-D-Glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-15-en-18-oic acid;13-[(2-O-3-D-Glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-15-en-18-oic acid;13-[(2-O-β-D-Glucopyranosyl-3-O-β-D-glucopyranosyl]-3-D-glucopyranosyl)oxy]-17-hydroxy-kaur-15-en-18-oic acid β-D-Glucopyranosyl ester;13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-16-hydroxykauran-18-oic acid β-D-glucopyranosyl ester;13-[(2-O-3-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-16-hydroxykauran-18-oic acid;1-[13-hydroxykaur-16-en-18-oic acid]3-D-glucopyranuronic acid;13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-17-hydroxy-kaur-15-en-18-oic acid β-D-Glucopyranosyl ester;13-[(2-O-α-L-rhamnopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid-(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl) ester;13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-17-oxo-kaur-15-en-18-oic acid β-D-Glucopyranosyl ester;13-[(2-O-β-D-glucopyranosyl-3-D-glucopyranosyl)oxy]-17-oxo-kaur-15-en-18-oic acid β-D-Glucopyranosyl ester;13-[(2-O-(6-O-3-D-Glucopyranosyl)-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid;3-D-Glucopyranosyl ester;13-[(2-O-β-D-Glucopyranosyl-3-O-β-D-fructofuranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-Glucopyranosyl ester;13-[(2-O-3-D-Glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid-(6-O-β-D-xylopyranosyl-β-D-glucopyranosyl) ester;13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid-(4-O -(2-O-α-D-glucopyranosyl)-α-D-glucopyranosyl-β-D-glucopyranosyl) ester;13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid-(2-O-6-deoxy-β-D-glucopyranosyl-β-D-glucopyranosyl) ester;13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-15-en-18-oic acid β-D-glucopyranosyl ester;13-[(2-O-β-D-glucopyranosyl-3-O-β-D-xylopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β pD-glucopyranosyl ester;13-[(2-O-β-D-xylopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-glucopyranosyl ester;13-[(3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-glucopyranosyl ester β-D-Glucopyranosyl ester;13-[(2-O-6-deoxy-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-Glucopyranosyl ester;13-[(2-O-6-deoxy-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-Glucopyranosyl ester Mogroside E;Mogroside IA;Mogroside IE;Mogroside II A;Mogroside II A1;Mogroside II B;Mogroside II E;Mogroside III;Mogroside III A2;Mogroside IV;Mogroside IV A;mogroside V;mogroside VI;11-oxomogroside;11-oxomogroside IA;11-oxomogroside I A1;20-hydroxy-11-oxomogroside I A1;11-oxomogroside II A1;7-oxomogroside II E;11-oxomogroside II E;11-deoxymogroside III;11-oxomogroside IV A;7-oxomogroside V;11-oxomogroside V;mogrol;11-oxo-mogrol;siamenoside;siamenoside-1;isomogroside;isomogroside V;and polymorphic and amorphous forms thereof.;

[0108] In certain embodiments, the terpene derivative is at least one saponin. As used herein, at least one saponin can include a single saponin or multiple saponins as a functional ingredient for the compositions provided herein. Saponins are natural plant products of glycosides that contain an aglycone ring structure and one or more sugar moieties. Non-limiting examples of specific saponins for use in certain embodiments of the present disclosure include Group A acetylsaponin, Group B acetylsaponin, and Group E acetylsaponin. Some common sources of saponins include soybean (having approximately 5% saponin content by dry weight), the Saponaria plant soapwort (whose roots were historically used as soap), as well as alfalfa, aloe, asparagus, grape, chickpea, yucca, and various other legumes and grasses. Saponins can be obtained from these sources by using extraction techniques well known to those skilled in the art. A description of conventional extraction techniques can be found in US Patent Publication No. 20050123662.

[0109] In some embodiments, the composition has a total terpene content of about 0.01% to about 5% by weight, or about 0.05% to about 4% by weight, or about 0.1% to about 3% by weight, or about 0.5% to about 2% by weight, or about 1% to about 1.5% by weight. In some embodiments, the composition has a total terpene dosage of about 10 mg to about 1,000 mg, or about 20 mg to about 800 mg, or about 30 mg to about 600 mg, about 40 mg to about 500 mg, about 50 mg to about 400 mg, about 60 mg to about 300 mg, about 70 mg to about 250 mg, about 80 mg to about 200 mg, or about 90 mg to about 150 mg per serving.

[0110] Antioxidants In certain embodiments, the functional ingredient is at least one antioxidant. As used herein, "antioxidant" refers to any substance that inhibits, prevents, or reduces oxidative damage to cells and biomolecules.

[0111] Examples of antioxidants suitable for 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, esters of phenols, esters of polyphenols, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is selected from the group consisting of vitamin A, vitamin C, vitamin E, ubiquinone, minerals selenium, manganese, melatonin, alpha-carotene, beta-carotene, lycopene, lutein, zeanthin, cryptoxanthin, resveratrol, 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), tert-butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponin, limonoids, kenylsulfate, keto ... Perol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, erodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechin, epicatechin and its gallate ester form, epigallocatechin and its gallate ester form (ECGC), theaflavins and and their gallate ester forms, thearubigins, isoflavones, phytoestrogens, genistein, daidzein, glycitein, anthocyanins, cyanidin, delphinidin, malvidin, 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, betacyanins,and other plant pigments, silymarin, citric acid, lignans, antinutrients, bilirubin, uric acid, R-alpha-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (applephenon), rooibos extract (red), rooibos extract (green), hawthorn berry extract, red raspberry extract, green coffee antioxidant (GCA), aronia extract 20%, grape seed extract (i.e. VINOSEED), cocoa extract, hops extract, mangosteen extract, mangosteen peel extract, Cranberry extract, pomegranate extract, pomegranate skin 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, wolfberry (goji) 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 antioxidants suitable for embodiments of this disclosure include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, livestock organ meats, yeast, whole grains, or cereal grains.

[0112] It should be noted that the polyphenol, phenolic acid, or chlorogenic acid contained in the composition can also act as an antioxidant.Other polyphenols suitable for the embodiments of the present disclosure can include catechin, proanthocyanidin, procyanidin, anthocyanin, quercetin, rutin, resveratrol, isoflavone, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoid, other similar materials, and combinations thereof, as mentioned above.In one embodiment, the composition includes an antioxidant that includes catechin, such as epigallocatechin gallate (EGCG).

[0113] Fiber In certain embodiments, the functional ingredient is at least one dietary fiber. Numerous carbohydrate polymers with significantly different structures, both in composition and linkage, fall within the definition of dietary fiber. Such compounds are well known to those skilled in the art, and non-limiting examples include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, β-glucan, pectin, gums, mucilage, wax, inulin, oligosaccharides, fructooligosaccharides, cyclodextrins, chitin, and combinations thereof. Dietary fiber is generally derived from plant sources, although indigestible animal products such as chitin are also classified as dietary fiber. Chitin is a polysaccharide composed of acetylglucosamine units linked by β(1-4) linkages, similar to those of cellulose.

[0114] fatty acid In certain embodiments, the functional ingredient is at least one fatty acid. As used herein, "fatty acid" refers to any straight-chain monocarboxylic acid, including saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including omega-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 with a long aliphatic tail. As used herein, "omega-3 fatty acid" refers to any polyunsaturated fatty acid with its first double bond as the third carbon-carbon bond counting from the methyl end of its carbon chain. In certain embodiments, omega-3 fatty acid can include long-chain omega-3 fatty acid. As used herein, "omega-6 fatty acid" refers to any polyunsaturated fatty acid with its first double bond as the sixth carbon-carbon bond counting from the methyl end of its carbon chain.

[0115] The omega-3 fatty acid suitable for use in the embodiments of the present disclosure can be obtained, for example, from algae, fish, animals, plants, or combinations thereof.Suitable omega-3 fatty acids include, but are not limited to, linoleic acid, α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof.In some embodiments, suitable omega-3 fatty acids can be provided in fish oil (e.g., menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oil, or combinations thereof. In certain embodiments, suitable omega-3 fatty acids can be obtained from commercially available omega-3 fatty acid oils, such as Microalgae 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 Menhaden, and Marine Oil from Cod (from OmegaSource, RTP, NC). Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid, and combinations thereof.

[0116] Esterified fatty acids suitable for embodiments of the present disclosure include, but are not limited to, monoacylglycerols containing omega-3 and / or omega-6 fatty acids, diacylglycerols containing omega-3 and / or omega-6 fatty acids, or triacylglycerols containing omega-3 and / or omega-6 fatty acids, and combinations thereof.

[0117] vitamin 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.

[0118] Various other compounds have also been classified as vitamins by some organizations. These compounds may be referred to as pseudo-vitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamic acid, dimethylglycine, taestrile, amygdaline, flavanoids, para-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 vitamins A, D, E, K, and combinations thereof. In other embodiments, the vitamin is a water-soluble vitamin selected from vitamin Bl, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof.

[0119] mineral In certain embodiments, the functional ingredient is at least one mineral. Minerals, according to the teachings of this disclosure, include inorganic chemical elements that are required by living organisms. Minerals are made up of a wide range of compositions (e.g., elements, simple salts, and silicic acid complexes) and generally have different crystal structures. Minerals can be naturally present in foods and beverages, can be added as nutritional supplements, or can be ingested or administered separately from foods or beverages.

[0120] Minerals can be classified as macrominerals, which are required in relatively large amounts, or trace minerals, which are required in relatively small amounts. Macrominerals are generally required in amounts of about 100 mg or more per day, and trace minerals are those required in amounts less than about 100 mg per day. In one embodiment, the mineral is selected from macrominerals, trace minerals, or combinations thereof. Non-limiting examples of macrominerals 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. Iodine is generally classified as a trace mineral, but is required in greater amounts than other trace minerals and is often classified as a macromineral.

[0121] In certain embodiments, the mineral is a trace mineral considered essential for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

[0122] The minerals exemplified herein may be in any form known to those of skill in the art. For example, in one embodiment, the mineral may be in its ionic form, having a positive or negative charge. In another embodiment, the mineral may be in its molecular form. For example, sulfur and phosphorus are often found in nature as sulfates, sulfides, and phosphates.

[0123] Preservatives In certain embodiments, the functional ingredient is at least one preservative. In certain embodiments, the preservative is selected from an antimicrobial, an antioxidant, an antienzymatic, or a combination thereof. Non-limiting examples of antimicrobials include sulfite, propionate, benzoate, sorbate, nitrate, nitrite, bacteriocin, salt, sugar, acetate, 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 yet another embodiment, the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. In yet further embodiments, the preservative is a nitrate and / or a nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, at least one preservative is a bacteriocin, such as nisin. In yet another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Non-limiting examples of antienzyme agents suitable for use 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 are free or substantially free of preservatives.

[0124] Probiotics 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 flora of the human body. Examples of probiotics include, but are not limited to, bacteria of the genus Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof that have a beneficial effect on humans. In certain embodiments of the present disclosure, the at least one probiotic is selected from the genus Lactobacilli. According to other specific embodiments of the present disclosure, the probiotic is selected from the genus Bifidobacteria. In certain embodiments, the probiotic is selected from the genus Streptococcus.

[0125] Probiotics that can be used in accordance with this disclosure are well known to those of skill in the art. Non-limiting examples of foods that contain probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foods that contain microbial elements that beneficially affect the host animal by improving the intestinal microbalance.

[0126] Prebiotics according to embodiments of this disclosure include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. According to certain embodiments of this disclosure, the prebiotics are selected from dietary fibers, including, but not limited to, polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides classified as prebiotics according to certain embodiments of this disclosure include fructooligosaccharides, inulin, isomaltooligosaccharides, lactitol, lactosucrose, lactulose, pyrodextrin, soybean oligosaccharides, transgalactooligosaccharides, and xylooligosaccharides. In other embodiments, the prebiotics are amino acids. Some known prebiotics break down to provide carbohydrates for probiotics, while some probiotics require amino acids for nutrition.

[0127] In some embodiments, the composition is free or substantially free of probiotics.

[0128] Prebiotics Prebiotics are found naturally in a variety of foods, including, but not limited to, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichokes, onions and chicory, leafy vegetables (e.g., dandelion greens, spinach, collard greens, Swiss chard, kale, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans). In some embodiments, the compositions are free or substantially free of prebiotics.

[0129] Weight Management Agents In certain embodiments, the functional ingredient is at least one weight management agent. As used herein, "weight management agent" includes an appetite suppressant and / or a thermogenesis agent. As used herein, the expressions "appetite suppressant," "satiety composition," "satiety agent," and "satiety component" are synonymous. The expression "appetite suppressant" refers to macronutrients, herbal extracts, exogenous hormones, anorectics, anorexic agents, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, suppress, inhibit, reduce, or otherwise decrease a person's appetite. The expression "thermogenesis agent" refers to macronutrients, herbal extracts, exogenous hormones, anorectics, anorexic agents, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, activate or otherwise enhance a person's thermogenesis or metabolism.

[0130] Suitable weight management agents include macronutrients selected from the group consisting of protein, carbohydrate, dietary fat, and combinations thereof.Ingestion of protein, carbohydrate, and dietary fat stimulates the release of peptides that have appetite suppressing effects.For example, ingestion of protein and dietary fat stimulates the release of the gastrointestinal hormone cholecystokinin (CCK), whereas ingestion of carbohydrate and dietary fat stimulates the release of glucagon-like peptide 1 (GLP-1).

[0131] Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates generally include sugars, starches, cellulose, and gums that the body converts into glucose for energy. Carbohydrates are often divided into two categories: digestible carbohydrates (e.g., monosaccharides, disaccharides, and starches) and non-digestible carbohydrates (e.g., dietary fiber). Research has shown that non-digestible carbohydrates and carbohydrate polymer complexes with reduced absorption and digestibility in the small intestine stimulate physiological responses that suppress food intake. Therefore, the carbohydrates exemplified herein desirably include non-digestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of carbohydrates include polydextrose; inulin; polyols derived from monosaccharides, such as erythritol, mannitol, xylitol, and sorbitol; alcohols derived from disaccharides, such as isomalt, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail herein below.

[0132] Dietary fat In another particular embodiment, the weight management agent is a dietary fat. The dietary fat is a lipid that includes a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have a greater satiety effect than monounsaturated fatty acids. Thus, the dietary fat exemplified herein desirably includes polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols. In another particular embodiment, the weight management agent is an herbal extract. Extracts from many types of plants have been shown 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 from Gymnema Sylvestre, Kola Nut, Citrus Aurantium, Yerba Mate, Griffonia Simplicifolia, Guarana, Myrrh, Guggul Lipids, and Blackcurrant Seed Oil.

[0133] In another embodiment, the weight control agent is a pharmaceutical agent. Non-limiting examples include phentenime, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, fluoxetine hydrochloride, ephedrine, phenethylamines, or other stimulants.

[0134] Herbal Extracts 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, dried powders obtained from plant materials, and sap or dried sap. Herbal extracts are generally prepared by extracting sap from plants and then spray drying the sap. Alternatively, solvent extraction procedures can be used. After the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) to obtain herbal extracts with enhanced activity. Such techniques are well known to those skilled in the art.

[0135] In one embodiment, the herbal extract is from a plant of the genus Hoodia. A sterol glycoside of Hoodia known as P57 is believed to be responsible for the appetite suppressant effect of Hoodia species. In another embodiment, the herbal extract is from a plant of the genus Caralluma, non-limiting examples of which 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, at least one herbal extract is from a plant of the genus Trichocaulon. Trichocaulon plants, like Hoodia, are succulent plants that are generally native to Southern Africa and include the species T. piliferum and T. officinale. In another embodiment, the herbal extract is from a plant of the genus Stapelia or Orbea. Without wishing to be bound by any theory, it is believed that the compounds that exhibit appetite suppressant activity are saponins, such as pregnane glycosides, including stavarosides A, B, C, D, E, F, G, H, I, J, and K. In another embodiment, the herbal extract is from a plant of the genus Asclepias. Without wishing to be bound by any theory, it is believed that these extracts contain steroid compounds, such as pregnane glycosides and pregnane aglycones, that have appetite suppressant effects. In another specific embodiment, the weight control agent is an exogenous hormone having a weight control 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, somatostatin, and leptin.

[0136] Osteoporosis management agent In certain embodiments, the functional ingredient is at least one osteoporosis treatment agent.In certain embodiments, the osteoporosis treatment agent is at least one calcium source.According to certain embodiments, the calcium source is any compound that contains calcium, including salt complexes, solubilized species, and other forms of calcium.Non-limiting examples of calcium sources include amino acid chelated calcium, 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, solubilized species thereof, and combinations thereof.

[0137] According to certain embodiments, the osteoporosis treatment agent is a magnesium source. The magnesium source is any compound containing magnesium, including salt complexes, solubilized species, and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluceptate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, solubilized species thereof, and mixtures thereof. In another particular embodiment, the magnesium source includes amino acid chelate or amino acid formulation chelated magnesium.

[0138] In other embodiments, the osteoporosis medication is selected from vitamins D, C, K, precursors thereof, and / or beta-carotene, and combinations thereof.

[0139] Numerous plants and plant extracts have also been shown to be effective in preventing and treating osteoporosis. Non-limiting examples of suitable plants and plant extracts as osteoporosis management agents include species of the genus Taraxacum and Amelanchier as disclosed in U.S. Patent Application Publication No. 2005 / 0106215, and species of the genus Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, and the like as disclosed in U.S. Patent Application Publication No. 2005 / 0079232. , Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, Soya, Mentha, Ocimum, thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum species.

[0140] Phytoestrogens In certain embodiments, the functional ingredient is at least one phytoestrogen. Phytoestrogens are compounds typically found in plants that can be delivered to the human body by ingesting plants or plant parts that contain phytoestrogens.As used herein, "phytoestrogen" refers to any substance that produces some degree of estrogenic effect when introduced into the body.For example, phytoestrogens can bind to estrogen receptors in the body and exert small estrogenic effects.

[0141] Examples of phytoestrogens suitable for embodiments of the present disclosure include, but are not limited to, isoflavones, stilbenes, lignans, resorcylic acid lactones, coumestans, coumestrol, equol, and combinations thereof. Suitable sources of phytoestrogens include, but are not limited to, whole grains, cereals, fibers, fruits, vegetables, black cohosh, agave root, black currant, black hawthorn, chasteberry, citrus aurantium, angelica root, devil's club root, false unicorn root, ginseng root, ground daisy, licorice, life root, American laurel, peony root, raspberry leaf, rose, sage leaf, sarsaparilla root, saw palmetto berry, wild yam root, yarrow flower, legumes, soybeans, soy products (e.g., miso, soy flour, etc.) flour, soy milk, soy nuts, isolated soy protein, tempeh, or tofu, chickpeas, nuts, lentils, seeds, clover, red clover, dandelion leaves, dandelion root, fenugreek seed, green tea, hops, red wine, flaxseed, garlic, onion, linseed, borage, willow milkweed, caraway, chaste tree, sea buckthorn, dates, dill, fennel seed, gotu kola, milk thistle, mint, pomegranate, southernwood, soya flour, tansy, and kudzu root, and the like, and combinations thereof.

[0142] Isoflavones, as described above, belong to the group of polyphenols. Suitable phytoestrogen isoflavones according to embodiments of this disclosure include genistein, daidzein, glycitein, biochanin A, formononetin, its respective naturally occurring glycosides and glycoside complexes, matairesinol, secoisolariciresinol, enterolactone, enterodiol, textured vegetable protein, and combinations thereof. Suitable sources of isoflavones for embodiments of this disclosure include, but are not limited to, soybeans, soybean products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0143] Long chain primary aliphatic saturated alcohol In certain embodiments, the functional ingredient is a long-chain primary aliphatic saturated alcohol. Long-chain primary aliphatic saturated alcohols are a diverse family of organic compounds. The term alcohol refers to the fact that these compounds are characterized by a hydroxyl group (-OH) attached to a carbon atom. Non-limiting examples of specific long chain primary aliphatic saturated alcohols for use in certain embodiments of the disclosure include 1-octanol of 8 carbon atoms, 1-nonanol of 9 carbon atoms, 1-decanol of 10 carbon atoms, 1-dodecanol of 12 carbon atoms, 1-tetradecanol of 14 carbon atoms, 1-hexadecanol of 16 carbon atoms, 1-octadecanol of 18 carbon atoms, 1-eicosanol of 20 carbon atoms, 1-docosanol of 22 carbons, 1-tetracosanol of 24 carbons, 1-hexacosanol of 26 carbons, 1-heptacosanol of 27 carbons, 1-octacosanol of 28 carbons, 1-nonacosanol of 29 carbons, 1-triacontanol of 30 carbons, 1-dotriacontanol of 32 carbons, and 1-tetracontanol of 34 carbons.

[0144] In one embodiment, the long chain primary aliphatic saturated alcohol is polycosanol, a term that describes a mixture of long chain primary aliphatic saturated alcohols consisting mainly of 1-octacosanol with 28 carbons and 1-triacontanol with 30 carbons, with smaller concentrations of other alcohols such as 1-docosanol with 22 carbons, 1-tetracosanol with 24 carbons, 1-hexacosanol with 26 carbons, 1-heptacosanol with 27 carbons, 1-nonacosanol with 29 carbons, 1-dotriacontanol with 32 carbons, and 1-tetracontanol with 34 carbons.

[0145] In certain embodiments, the functional ingredient is at least one phytosterol, phytostanol, or a combination thereof. As used herein, the expressions "stand", "plant stand" and "phytostanol" are synonymous. Plant sterols and stands occur naturally in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, bark, and other plant sources. Sterols are a subgroup of steroids that have a hydroxyl group at C-3. Generally, phytosterols, like cholesterol, have a double bond in the steroid nucleus; however, phytosterols can also contain a substituted side chain (R), such as an ethyl or methyl group, or an additional double bond at C-24. The structure of phytosterols is well known to those skilled in the art.

[0146] At least 44 naturally occurring phytosterols have been discovered and are generally obtained from plants such as corn, soybean, wheat, and wood oils; however, they can also be produced synthetically to form compositions that are identical to those found in nature or have properties similar to those of naturally occurring phytosterols. Non-limiting suitable phytosterols include, but are not limited to, 4-desmethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and A5-avenasterol), 4-monomethylsterols, and 4,4-dimethylsterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloartenol, and cyclobranol).

[0147] As used herein, the expressions "stanol", "plant stand" and "phytostanol" are synonymous. Phytostanols are saturated sterol alcohols that occur in nature in very small amounts and can also be produced synthetically, for example, by hydrogenation of phytosterols. Suitable phytostanols include, but are not limited to, β-sitostanol, campestanol, cycloartanol, and other triterpene alcohols in saturated form.

[0148] Both phytosterols and phytostanols, as used herein, include various isomers, such as a and b isomers. The phytosterols and phytostanols of the present disclosure may also be in their ester form. Suitable methods for obtaining esters of phytosterols and phytostanols are well known to those skilled in the art and are disclosed in U.S. Patent Nos. 6,589,588, 6,635,774, 6,800,317, and U.S. Patent Publication No. 2003 / 0045473. Non-limiting examples of suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of the present disclosure may also include their derivatives.

[0149] Other Additives 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, flavor and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, botanical extracts, flavonoids, alcohols, polymers, and combinations thereof.

[0150] In one embodiment, the composition further comprises one or more polyols. The term "polyol" as used herein refers to a molecule containing two or more hydroxyl groups. The polyol can be a diol, triol, or tetrad, containing two, three, and four hydroxyl groups, respectively.

[0151] Polyols can also contain more than four hydroxyl groups, such as pentads, hexaols, heptaols, which contain 5, 6, or 7 hydroxyl groups, respectively. In addition, polyols can also be sugar alcohols, polyhydric alcohols, or polyalcohols that are reduced forms of carbohydrates, in which the carbonyl group (aldehyde or ketone, reducing sugar) is reduced to a primary or secondary hydroxyl group. Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates that can be reduced without adversely affecting the taste.

[0152] Suitable sugar acid additives include, but are not limited to, aldonic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and salts thereof (e.g., sodium, potassium, calcium, magnesium salts, or other physiologically acceptable salts), and combinations thereof.

[0153] Suitable nucleotide additives include, but are not limited to, inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein can also include nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0154] Suitable organic acid additives include any compound containing a -COOH moiety, such as C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl esters), substituted butyric acid (ethyl esters), 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, fruit acids, and the like. Organic acid additives include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as citric acid, malic acid, tartaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), and adipic acid. The listed examples of organic acid additives can be optionally substituted with at least one group selected from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamide, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, phosphor, or phosphonate.In particular embodiments, the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration of from about 10 ppm to about 5,000 ppm when present in a consumable product, such as a beverage.

[0155] 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 alkali or alkaline earth metal salts thereof (e.g., Mg / Ca inositol hexaphosphate).

[0156] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, bitter orange, and salts thereof.

[0157] Suitable flavor and flavoring additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including mint-free menthol), grape skin extract, and grape seed extract. "Fragrance" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavoring 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 limits. Non-limiting examples of in-house developed flavors include DOHLER™ Natural Flavoring Sweetness Enhancer K14323 (DOHLER™, Darmstadt, Germany), Symrise™ Natural Flavor Mask for Sweeteners 161453 and 164126 (SYMRISE™, Holzminden, Germany), Natural Advantage™ Bitterness Blockers 1, 2, 9, and 10 (Natural Advantage™, Freehold, New Jersey, USA), and SUCRAMASK™ (Creative Research Management, Stockton, California, USA).Suitable polymer additives include, but are not limited to, chitosan, pectin, pectinic acid, pectinic acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., acacia senegal gum (FIBERGUM™), acacia seyal gum, 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 polyethylene glycol alginate, sodium hexametaphosphate and its salts, as well as other cationic and anionic polymers.

[0158] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof, 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 isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and / or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysates).

[0159] 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 dioctyl sodium sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauric arginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers.

[0160] Suitable flavonoid additives are classified as 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™ 60, Polyphenon™ 30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutin (e.g., enzyme-modified rutin Sammelin™ AO (San-fi Gen FFI, Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like. Suitable alcohol additives include, but are not limited to, ethanol.

[0161] Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl 3 ), gadolinium chloride (GdCl 3 ), terbium chloride (TbCl 3 ), alum, tannic acid, and polyphenols (e.g., tea polyphenols).

[0162] Origin of selected ingredients In general, the caffeine and polyphenols of the composition can be obtained from any source, natural or synthetic. In some embodiments, the caffeine and / or polyphenols introduced into the composition are extracted from plants and are present in a relatively pure form. In other embodiments, the caffeine and / or polyphenols are from food-grade or equivalent synthetic sources. Examples of methods for synthesizing, producing, extracting, and purifying caffeine and / or polyphenols are generally known in the art.

[0163] Alternatively, caffeine and / or polyphenols can be introduced into the composition by incorporating into the composition a component containing the desired amount of caffeine and / or polyphenols, including, but not limited to, coffee, tea, yerba mate, guayusa, yaupon, guarana, cocoa, kola nut, or any combination thereof.

[0164] In some embodiments, the composition comprises a plant, or a part thereof, or a product thereof, or an extract or juice thereof, where the plant contains caffeine, or polyphenols, or both. Table 2 shows typical examples of plants that have both caffeine and polyphenols.

[0165] [Table 4]

[0166] In some embodiments, the composition comprises a coffee extract or coffee juice product, wherein the polyphenols and / or caffeine are all or substantially from the coffee extract or coffee juice product, hi other embodiments, at least a portion of the polyphenols and / or at least a portion of the caffeine are not from the coffee extract or coffee juice product.

[0167] Coffee and Tea Products In some embodiments, the composition comprises a coffee product. Non-limiting examples of coffee products include coffee extract, concentrated coffee, dried coffee, soluble coffee, coffee oil, coffee aroma, dry green coffee extract, wet green coffee extract, finely ground coffee, ground coffee, roasted coffee, roast and ground coffee, soluble coffee, or any combination thereof.

[0168] In certain embodiments, the composition comprises coffee cherries (also known as coffee berries or cherries), or parts, products, extracts, or juices thereof. In some embodiments, the coffee cherries are selected from the group of Coffea Arabica or related species, Coffea canephora or related species, or any combination thereof. Coffee cherries products are a natural source of both caffeine and phenolic acids, including chlorogenic acid, caffeic acid, ferulic acid, isoferulic acid, dihydroferulic acid, quinic acid, or combinations thereof.

[0169] Coffee berry products used in the composition include, but are not limited to, liquid coffee berry extracts, dried coffee berries, coffee berry powder, coffee berry juice from concentrate, coffee berry juice not from concentrate (non-concentrated), and whole pressed coffee berry juice. Examples of coffee berry extracts and coffee berry juices and methods for producing the same can be found in WO2021055757, which is incorporated herein by reference in its entirety.

[0170] In some embodiments, the compositions of the disclosure include a coffee juice product or coffee extract product, wherein the coffee juice product or coffee extract product includes caffeine and / or derivatives thereof; and polyphenols including chlorogenic acids, wherein the compositions of the disclosure have a weight ratio of total chlorogenic acids to total caffeine of about 1:10 to about 10:1. In certain embodiments, the coffee juice product is coffee berry juice. In some embodiments, the coffee extract product is a coffee berry extract.

[0171] In some embodiments, the composition consists essentially of a coffee juice product or coffee extract product, wherein the coffee juice product or coffee extract product comprises caffeine and / or derivatives thereof; and polyphenols, including chlorogenic acids, wherein the composition has a weight ratio of total chlorogenic acids to total caffeine of about 1:10 to about 10:1.

[0172] In some embodiments, the coffee juice product has a caffeine content of from about 160 mg / L to about 7,000 mg / L.In some embodiments, the coffee juice product has a chlorogenic acid (CGA) content of from about 350 mg / L to about 24,000 mg / L.

[0173] In some embodiments, the composition comprises a tea product selected from the group of soluble tea products, tea extracts, concentrated tea, dried tea, tea leaves, tea aroma, green tea extracts, concentrated green tea extracts, or any combination thereof.

[0174] beverage In some embodiments, the composition is a beverage selected from the group of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy-based beverages, plant protein drinks, plant-based beverages, sports drinks, and energy drinks.

[0175] As used herein, a "beverage" is a ready-to-drink beverage. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, soft drinks, cola, lemon-lime flavored sparkling beverage, orange flavored sparkling beverage, grape flavored sparkling beverage, strawberry flavored sparkling beverage, pineapple flavored sparkling beverage, ginger ale, soft drinks, root beer, and malt beverages.

[0176] Non-carbonated beverages include, but are not limited to, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, protein drinks, enhanced waters containing vitamins, near-water drinks (e.g., waters containing natural or synthetic flavors), coconut water, teas (e.g., black tea, green tea, red tea, oolong tea), coffee, cocoa drinks, dairy-containing beverages (e.g., dairy beverages, dairy coffee, cafe au lait, milk tea, fruit dairy beverages), beverages containing grain extracts, smoothies, and combinations thereof.

[0177] The beverage contains a liquid substrate, i.e., a base component in which the ingredients, including the caffeine and polyphenols of the present disclosure, are dissolved. In one embodiment, the liquid substrate is water of drinking water quality, for example, deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, and combinations thereof can be used. Additional suitable liquid substrates include, but are not limited to, phosphoric acid, phosphate buffers, citric acid, citrate buffers, and carbon-treated water.

[0178] In one embodiment, the beverage contains inclusions, i.e. pulp, seeds, chunks, etc.

[0179] The beverage may further comprise additives, including, but 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 and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, bulking agents, juices, dairy products, cereal and other plant extracts, flavonoids, alcohols, polymers, and combinations thereof. Any suitable additive described herein may be used.

[0180] The beverage may further contain one or more additives and / or functional ingredients as described above. Functional ingredients include, but are not limited to, vitamins, minerals, antioxidants, preservatives, glucosamine, and combinations thereof. Any suitable functional ingredient as described herein may be used.

[0181] It is contemplated that the pH of the beverage will not materially or adversely affect the enhancement of thinking / alertness. Non-limiting examples of the pH range of the beverage may be from about 1.8 to about 10. Further examples include a pH range of from about 2 to about 5. In certain embodiments, the pH of the beverage may be from about 2.5 to about 4.2. One of skill in the art will appreciate that the pH of the beverage may vary based on the type of beverage. Dairy beverages, for example, may have a pH greater than 4.2.

[0182] The titratable acidity of the beverage can be, for example, in the range of about 0.01% to about 1.0% by weight based on the weight of the beverage.

[0183] In one embodiment, the sparkling beverage product has an acidity of from about 0.01% to about 1.0% by weight of the beverage, for example, from about 0.05% to about 0.25% by weight of the beverage.

[0184] The carbonation of the sparkling beverage product may have from 0 to about 2% (w / w) carbon dioxide or its equivalent, for example, from about 0.1 to about 1.0% (w / w).

[0185] The temperature of the beverage may range, for example, from about 4°C to about 100°C, such as from about 4°C to about 25°C.

[0186] The beverage may be a full-calorie beverage having up to about 120 calories per 8 oz serving. The beverage may be a mid-calorie beverage having up to about 60 calories per 8 oz serving. The beverage may be a low-calorie beverage having up to about 40 calories per 8 oz serving. The beverage may be a zero-calorie beverage having less than about 5 calories per 8 oz serving.

[0187] In some embodiments, the present disclosure relates to a beverage comprising coffee berry juice, the coffee berry juice comprising: from about 0.01% to about 2% by weight caffeine; and from about 0.01% to about 2% by weight polyphenols, the polyphenols being chlorogenic acid, the coffee berry juice having a weight ratio of chlorogenic acid to caffeine of from about 1:10 to about 10:1, or from about 1:8 to about 8:1, or from about 1:6 to about 6:1, or from about 1:4 to about 4:1, or from about 1:2 to about 2:1, or from about 1.5:1 to about 3:1.

[0188] Edible gel mix and edible gel composition In one embodiment, the composition is an edible gel or an edible gel mix.

[0189] Edible gels are gels that can be eaten. Gels are colloidal systems in which a network of particles spans the volume of a liquid medium. Gels are composed primarily of liquid and therefore exhibit a density similar to that of a liquid, but have the structural coherence of a solid due to the network of particles that spans the liquid medium. For this reason, gels generally appear as solid, jelly-like materials. Gels can be used in many applications. For example, gels can be used in foods, paints, and adhesives.

[0190] Non-limiting examples of edible gel compositions for use in certain embodiments include gel desserts, puddings, jellies, pastes, trifles, aspics, marshmallows, gummy candies, and the like. Edible gel mixes are generally powdered or granular solids to which a fluid can be added to form an edible gel composition. Non-limiting examples of fluids for use in certain embodiments include water, dairy fluids, dairy analog fluids, juices, alcohol, alcoholic beverages, and combinations thereof. Non-limiting examples of dairy fluids that can be used in certain embodiments include milk, cultured milk, cream, fluid whey, and mixtures thereof. Non-limiting examples of dairy analog fluids that can be used in certain embodiments include, for example, soy milk and non-dairy coffee whitener. Because edible gel products found on the market are typically sweetened with sucrose, it is desirable to sweeten edible gels with alternative sweeteners to provide a low-calorie or non-calorie alternative.

[0191] As used herein, the term "gelling ingredient" refers to any material capable of forming a colloidal system within a liquid medium. Non-limiting examples of gelling ingredients for use in certain embodiments include gelatin, alginate, carrageenan, gum, pectin, konjac, agar, food acid, rennet, starch, starch derivatives, and combinations thereof. It is well known to those skilled in the art that the amount of gelling ingredient used in an edible gel mix or edible gel composition can vary considerably depending on several factors, such as the particular gelling ingredient used, the particular fluid base used, and the desired properties of the gel.

[0192] Non-limiting examples of other ingredients for use in certain embodiments include food acids, salts of food acids, buffer systems, bulking agents, sequestrants, crosslinking agents, one or more flavors, one or more colors, and combinations thereof. Non-limiting examples of food acids for use in certain embodiments include citric acid, adipic acid, fumaric acid, lactic acid, malic acid, and combinations thereof. Non-limiting examples of salts of food acids for use in certain embodiments include sodium salts of food acids, potassium salts of food acids, and combinations thereof. Non-limiting examples of bulking agents for use in certain embodiments include raftilose, isomalt, sorbitol, polydextrose, maltodextrin, and combinations thereof. Non-limiting examples of sequestrants for use in certain embodiments include calcium disodium ethylenetetraacetate, glucono-delta-lactone, sodium gluconate, potassium gluconate, ethylenediaminetetraacetic acid (EDTA), and combinations thereof. Non-limiting examples of cross-linking agents for use in certain embodiments include calcium ions, magnesium ions, sodium ions, and combinations thereof.

[0193] Confectionery In one embodiment, the composition is a confectionery.

[0194] As referred to herein, "confection" can mean sweets, lollies, confectionery, or similar terms. Confections generally contain a base composition component and a sweetener component. Confections can be any food form that is typically perceived to be rich in sugar or typically sweet. According to certain embodiments of the present disclosure, confections include bakery products, such as pastries; desserts, such as yogurt jellies, drinkable jellies, puddings, bavarois, blancmange, cakes, brownies, mousses, and other sweetened food products eaten at teatime or after meals; frozen foods; frozen desserts, such as ice cream types, such as ice cream, ice milk, lacto ice, and the like (food products in which a sweetener and various other types of ingredients are added to dairy products and the resulting mixture is stirred and frozen), and ice desserts, such as sorbets, dessert ice, and the like (sugar treacle, molasses, and the like). food products in which various other types of ingredients are added to the liquid and the resulting mixture is stirred and frozen; general confectionery, e.g. baked or steamed confectionery, e.g. crackers, biscuits, bean-filled buns, halva, alfajores, etc.; rice cakes and snacks; tabletop products; general sugar confectionery, e.g. chewing gum (e.g. compositions containing a substantially water-insoluble chewable gum base, e.g. chicle or its substitutes, including jetulong, guttakay gum, or certain edible natural synthetic resins or waxes) ), hard candy, soft candy, mints, nougat candy, jelly beans, fudge, toffee, taffy, Swiss milk tablets, licorice candy, chocolate, gelatin candy, marshmallow, marzipan, divinity, cotton candy, and the like; sauces including fruit flavored sauces, chocolate sauce, and the like; edible gels; creams including butter cream, flower paste, whipped cream, and the like; jams including strawberry jam, marmalade, and the like; and breads including sweet buns, and the like, or other starch products, and combinations thereof.

[0195] As referred to herein, "base composition" means any composition that is a food product and is capable of providing a substrate for holding a sweetener component.

[0196] Base compositions suitable for embodiments of the present disclosure may include flour, yeast, water, salt, butter, eggs, milk, milk powder, liquor, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavors, artificial flavors, colors, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerin, natural or synthetic gums, starches, and the like, and combinations thereof. Such components are generally recognized as safe (GRAS) and / or approved by the US Food and Drug Administration (FDA). According to certain embodiments of the present invention, the base composition is present in the confectionery in an amount ranging from about 0.1 to about 99 percent by weight of the confectionery.

[0197] The base composition of the confectionery can optionally contain other artificial or natural sweeteners, bulk sweeteners, or combinations thereof. Bulk sweeteners include both caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dry 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. In general, the amount of bulk sweetener present in the confectionery ranges largely depending on the particular embodiment of the confectionery and the degree of sweetness desired. Those skilled in the art will easily identify the appropriate amount of bulk sweetener.

[0198] seasoning composition In one embodiment, the composition is a seasoning. In another embodiment, the seasoning comprises a composition of the present disclosure. A seasoning, as used herein, is a composition used to enhance or improve the flavor of a food or beverage. Non-limiting examples of seasonings include ketchup (catsup); mustard; barbecue sauce; butter; chili sauce; chutney; cocktail sauce; curry; dip; fish sauce; horseradish; hot sauce; jellies, jams, marmalades, or preserves; mayonnaise; peanut butter; relish; remoulade; salad dressings (e.g., oil & vinegar, Caesar, French, ranch, blue cheese, Russian, Thousand Island, Italian, and balsamic vinaigrette, salsa; sauerkraut; soy sauce; steak sauce; syrup; tartar sauce; and Worcestershire sauce.

[0199] A seasoning base generally 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, paprika, turmeric, and combinations thereof); fruits, vegetables, or products thereof (e.g., tomatoes or tomato-based products (pastes, purees), fruit juices, fruit juice peels, and combinations thereof); oils or oil emulsions, especially vegetable oils; thickeners (e.g., xanthan gum, food starches, other hydrocolloids, and combinations thereof); and emulsifiers (e.g., egg yolk solids, proteins, gum arabic, carob bean gum, guar gum, karaya gum, tragacanth gum, carrageenan, pectin, propylene glycol esters of alginic acid, sodium carboxymethylcellulose, polysorbates, and combinations thereof). Methods of formulating and making seasoning bases are well known to those skilled in the art.

[0200] Generally, the seasoning also contains a caloric sweetener, such as sucrose, high fructose corn syrup, molasses, honey, or brown sugar. In an exemplary embodiment of the seasoning provided herein, the compound of the present invention or a composition comprising the same is used in place of a traditional caloric sweetener. Therefore, the seasoning composition desirably contains the compound of the present invention or a composition comprising the compound of the present invention and a seasoning base.

[0201] The seasoning composition can optionally include other natural and / or synthetic high-intensity sweeteners, bulk sweeteners, pH adjusters (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof), fillers, functional agents (e.g., pharmaceuticals, nutrients, or food or botanical ingredients), flavoring agents, coloring agents, or combinations thereof.

[0202] Chewing gum composition In one embodiment, the composition is a chewing gum. In another embodiment, the chewing gum composition comprises the composition of the present disclosure. Chewing gum compositions generally comprise a water-soluble portion and a water-insoluble chewable gum base portion. The water-soluble portion, which typically comprises the composition of the present disclosure, disappears along with a portion of the flavorings over the course of chewing, while the insoluble gum base portion is retained in the mouth. The insoluble gum base generally determines whether the gum is considered a chewing gum, bubble gum, or functional gum.

[0203] The insoluble gum base, which is generally present in the chewing gum composition in an amount ranging from about 15 to about 35 percent by weight of the chewing gum composition, generally comprises a combination of elastomers, softeners (plasticizers), emulsifiers, resins, and fillers, such components generally being considered food grade, recognized as safe (GRA), and / or approved by the US Food and Drug Administration (FDA).

[0204] Elastomers, the primary component of the gum base, provide the gum with resilient, sticky properties and may include one or more natural rubbers (e.g., smoke-dried latex, liquid latex, or guayule); natural gums (e.g., jelutong, perillo, sorba, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, and gutta hangkan); or synthetic elastomers (e.g., butadiene-styrene copolymers, isobutylene-isoprene copolymers, polybutadiene, polyisobutylene, and vinyl polymeric elastomers). In certain embodiments, the elastomer is present in the gum base in an amount ranging from about 3 to about 50 weight percent of the gum base.

[0205] Resins are used to modify the firmness of the gum base and to help soften the elastomeric components of the gum base. Non-limiting examples of suitable resins include rosin esters, terpene resins (e.g., terpene resins derived 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 esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl esters of rosin, or methyl esters of partially hydrogenated rosin. In certain embodiments, the resin is present in the gum base in an amount ranging from about 5 to about 75 weight percent of the gum base.

[0206] Softeners, also known as plasticizers, are used to modify the chewability and / or texture of chewing gum compositions.Generally, softeners include oils, fats, waxes, and emulsifiers.Non-limiting examples of oils and fats include tallow, hydrogenated tallow, heavily hydrogenated or partially hydrogenated vegetable oils (e.g., soybean, canola, cottonseed, sunflower, palm, coconut, corn, safflower, or palm kernel oil), cocoa butter, glycerol monostearate, glycerol triacetate, glycerol abietic acid, lecithin, monoglycerides, diglycerides, triglycerides, acetylated monoglycerides, and free fatty acids. Non-limiting examples of waxes include polypropylene / polyethylene / Fisher-Tropsch waxes, paraffin, and microcrystalline and natural waxes (e.g., candelilla, beeswax, and carnauba). Microcrystalline waxes, especially those with a high degree of crystallinity and high melting points, can also be considered bodying agents or textural modifiers. In certain embodiments, the softener is present in the gum base in an amount ranging from about 0.5 to about 25 weight percent of the gum base.

[0207] Emulsifiers are used to form a uniform 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), mono- and diglycerides of fatty acids, glycerol distearate, triacetin, acetylated monoglycerides, glycerol triacetate, and magnesium stearate. In certain embodiments, the emulsifier is present in the gum base in an amount ranging from about 2 to about 30 weight percent of the gum base.

[0208] The chewing gum composition may also include an adjuvant or filler in the gum base and / or the soluble portion of the chewing gum composition. Suitable adjuvants and fillers include lecithin, inulin, polydextrin, calcium carbonate, magnesium carbonate, magnesium silicate, ground limestone, aluminum hydroxide, aluminum silicate, talc, clay, alumina, titanium dioxide, and calcium phosphate. In certain embodiments, lecithin may be used as an inert filler to reduce the stickiness of the chewing gum composition. In other certain embodiments, lactic acid copolymers, proteins (e.g., gluten and / or zein), and / or guar may be used to create a gum that biodegrades more easily. The adjuvant or filler is generally present in the gum base in an amount up to about 20 percent by weight of the gum base. Other optional ingredients include colorants, bleaching agents, preservatives, and flavors.

[0209] In certain embodiments of the chewing gum composition, the gum base comprises from about 5 to about 95 percent by weight of the chewing gum composition, more preferably from about 15 to about 50 percent by weight of the chewing gum composition, and even more preferably from about 20 to about 30 percent by weight of the chewing gum composition.

[0210] The soluble portion of the chewing gum composition can optionally include other artificial or natural sweeteners, bulk sweeteners, softeners, emulsifiers, flavoring agents, colorants, adjuvants, fillers, functional agents (e.g., pharmaceuticals or nutrients), or combinations thereof. Suitable examples of softeners and emulsifiers are described above.

[0211] Bulk sweeteners include both caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dry 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. In certain embodiments, the bulk sweetener is present in the chewing gum composition in an amount ranging from about 1 to about 75 percent by weight of the chewing gum composition.

[0212] Flavoring agents can be used in the insoluble gum base or in the soluble portion of the chewing gum composition. Such flavoring agents can be natural or artificial flavors. In certain embodiments, flavoring agents include essential oils, such as oils derived from plants or fruits, peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, oil of wintergreen, bay, thyme, cedar leaf, nutmeg, allspice, sage, mace, and almond. In another particular embodiment, flavoring agents 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 particular embodiment, flavoring agents include citrus flavors, such as lemon, lime, orange, tangerine, grapefruit, citron, or kumquat extracts, essences, or oils.

[0213] cereal composition In one embodiment, the composition is a cereal composition. In another embodiment, the present disclosure relates to a cereal composition comprising a composition comprising caffeine and polyphenols. The cereal composition is typically eaten as a staple or as a snack. Non-limiting examples of cereal compositions for use in certain embodiments include ready-to-eat cereals and hot cereals. Ready-to-eat cereals are cereals that can be eaten 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 generally eaten cold and are often mixed with milk and / or fruit. Snack bars include, for example, energy bars, rice cakes, granola bars, and nutrition bars. Hot cereals are generally cooked, usually in milk or water, before eating. Non-limiting examples of hot cereals include grits, porridge, polenta, rice, and rolled oats.

[0214] A cereal composition generally comprises at least one cereal ingredient. As used herein, the term "cereal ingredient" refers to materials such as whole grains or parts of cereals, whole or parts of seeds, and whole or parts of herbs. Non-limiting examples of cereal ingredients 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.

[0215] In certain embodiments, the grain composition comprises a composition comprising caffeine and a polyphenol, or caffeine and a polyphenol and at least one grain component according to the present disclosure. The caffeine and a polyphenol, or a composition comprising caffeine and a polyphenol, can be added to the grain composition in various ways, for example, as a coating, as a frosting, as a glaze, or as a substrate blend (i.e., added as an ingredient to a grain formulation prior to preparation of the final grain product).

[0216] Thus, in certain embodiments, the caffeine and polyphenols or the composition comprising caffeine and polyphenols is added to the grain composition as a substrate blend. In one embodiment, the caffeine and polyphenols or the composition comprising caffeine and polyphenols is blended with the grain prior to cooking to provide a grain product. In another embodiment, the caffeine and polyphenols or the composition comprising caffeine and polyphenols is blended with the grain substrate before the grain is extruded.

[0217] In another particular embodiment, the caffeine and polyphenols or the composition comprising caffeine and polyphenols is added to the grain composition as a coating, for example, by combining the caffeine and polyphenols or the composition comprising caffeine and polyphenols with a food grade oil and applying the mixture to the grain. In a different embodiment, the caffeine and polyphenols or the composition comprising caffeine and polyphenols and the food grade oil can be applied separately to the grain by first applying the oil or sweetener. Non-limiting examples of food grade oils for use in certain 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, food grade fats can be used in place of oils, provided that the fat is melted before being applied to the grain.

[0218] In another embodiment, the caffeine and polyphenols or the composition comprising caffeine and polyphenols is added to the cereal composition as a glaze. Non-limiting examples of glazing agents for use in certain embodiments include corn syrup, honey syrup and solids, maple syrup and solids, sucrose, isomalt, polydextrose, polyols, hydrogenated starch hydrolysates, aqueous solutions thereof, and mixtures thereof. In another such embodiment, the caffeine and polyphenols or the composition comprising caffeine and polyphenols is added as a glaze by combining the 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, for example, gum arabic, carboxymethylcellulose, or algin can be added to the glaze to provide structural support. Additionally, the glaze can also include colorants and can also include flavors.

[0219] In another embodiment, the caffeine and polyphenols or the composition comprising caffeine and polyphenols is added to the grain composition as a frosting. In some such embodiments, the caffeine and polyphenols or the composition comprising caffeine and polyphenols is combined with water and a frosting agent and then applied to the grain. Non-limiting examples of frosting agents for use in certain embodiments include maltodextrin, sucrose, starch, polyols, and mixtures thereof. The frosting may also include food grade oils, food grade fats, colorants, and / or flavors.

[0220] Dairy products In one embodiment, the composition of the present disclosure is a dairy product comprising the caffeine and polyphenols described herein. In another embodiment, the composition of the present disclosure is a dairy product comprising a composition comprising caffeine and polyphenols. Dairy products suitable for use in this invention and processes for producing dairy products are well known to those skilled in the art. Dairy products, as used herein, include milk or food products produced from milk. Non-limiting examples of dairy products suitable for use in embodiments of this invention include milk, milk cream, sour cream, crème fraîche, buttermilk, cultured buttermilk, milk powder, sweetened condensed milk, evaporated milk, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen custard, frozen yogurt, gelato, via, pima, filmjölk, kaimak, kefir, viili, koumiss, airag, ice milk, casein, ayran, lassi, koa, or combinations thereof.

[0221] Milk is a fluid secreted by the mammary glands of female mammals for the nourishment of their young. The ability of females to produce milk is one of the traits that characterize mammals and provides an initial source of nutrition for their newborns until they are able to digest a more diverse diet. In a particular embodiment of the invention, the dairy product is obtained from raw milk of cows, goats, sheep, horses, donkeys, camels, buffaloes, yaks, reindeers, moose or humans.

[0222] In a particular embodiment of this invention, the processing of dairy products from raw milk generally includes the steps of pasteurization, creaming, and homogenization. Raw milk can be consumed without pasteurization, but is typically pasteurized to destroy harmful microorganisms such as bacteria, viruses, protozoa, molds, and yeasts. Pasteurization generally involves heating the milk to high temperatures for a short period of time to substantially reduce the number of microorganisms, thereby reducing the risk of disease.

[0223] Cream formation traditionally follows the pasteurization step and involves separation of the milk into a higher fat cream layer and a lower fat milk layer. Upon standing for 12-24 hours, the milk will separate into a milk layer and a cream layer. The cream will rise 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 the fat content of the milk, non-limiting examples of which include whole, 2%, 1%, and skim milk.

[0224] After removing a desired amount of fat from milk by creaming, the milk is often homogenized. Homogenization involves forcing the milk through a narrow tube at high pressure to prevent the cream from separating from the milk and generally to break down the fat globules in the milk. Pasteurization, creaming, and homogenization of milk are common, but are not necessary to produce a dairy product that is consumed. Thus, dairy products suitable for use in embodiments of this invention can undergo no processing steps, a single processing step, or a combination of the processing steps described herein. Dairy products suitable for use in embodiments of this invention can also undergo processing steps in addition to or apart from the processing steps described herein.

[0225] Particular embodiments of the invention include dairy products produced from milk by additional processing steps. As described above, cream can be skimmed from the top of the milk or separated from the milk using a mechanical centrifuge. In a particular embodiment, the dairy product includes sour cream, a fat-rich dairy product obtained by fermenting cream using a bacterial culture. The bacteria produce lactic acid during fermentation, which makes the cream sour and thick. In another particular embodiment, the dairy product includes crème fraîche, a heavy cream that is slightly acidified with a bacterial culture in a manner similar to sour cream. Crème fraîche is usually not as thick or sour as sour cream. In yet another particular embodiment, the dairy product includes cultured buttermilk. Cultured buttermilk is obtained by adding bacteria to milk. The resulting fermentation (wherein the bacterial culture converts lactose to lactic acid) gives the cultured buttermilk its sour taste. Although produced in a different manner, cultured buttermilk is generally similar to traditional buttermilk, which is a by-product of butter production.

[0226] According to another particular embodiment of the invention, the dairy product comprises milk powder, sweetened condensed milk, evaporated milk, or a combination thereof. Milk powder, sweetened condensed milk, and evaporated milk are generally produced by removing water from milk. In a particular embodiment, the dairy product comprises milk powder comprising dried milk solids having a low moisture content. In another particular embodiment, the dairy product comprises sweetened condensed milk. Sweetened condensed milk generally comprises milk with reduced moisture content and added sweeteners, resulting in a thick, sweet product with a long shelf life. In yet another particular embodiment, the dairy product comprises evaporated milk. Evaporated milk generally comprises raw homogenized milk from which about 60% of the water has been removed, which is cooled, additives such as vitamins and stabilizers are added, packaged, and terminally sterilized. According to another particular embodiment of the invention, the dairy product comprises dried cream and a composition comprising caffeine and polyphenols, or caffeine and polyphenols.

[0227] In another particular embodiment, the dairy product provided herein comprises butter. Butter is generally produced by churning raw or cultured cream or milk. Butter generally comprises butterfat surrounding droplets containing primarily water and milk proteins. The churning process damages the membrane surrounding the microscopic globules of butterfat, causing the milk fat to bind and separate from the rest of the cream. In yet another particular embodiment, the dairy product comprises buttermilk, which is the sour-tasting liquid remaining after the production of butter from full-cream milk by the churning process.

[0228] In yet another particular embodiment, the dairy product includes cheese, a solid food produced by coagulating milk using a combination of rennet or rennet substitutes and acidification. Rennet, a natural enzyme complex produced in the stomach of mammals to digest milk, is used in cheese making to coagulate milk, separating it into solids known as curds and a liquid known as whey. Generally, rennet is obtained from the stomach of young ruminants such as calves; however, alternative sources of rennet include several plants, microorganisms, and genetically modified bacteria, fungi, or yeasts. Additionally, 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 the milk is separated into curds and whey, some cheeses are produced by simply draining, salting, and packaging the curds. However, for most cheeses, more processing is required. Many different methods can be used to produce the hundreds of available types of cheese. Processing methods include cooking the cheese, cutting into small cubes for draining, draining, salting, stretching, cheddaring, washing, molding, aging, and ripening. Some cheeses, such as blue cheese, have additional bacteria or molds introduced before or during aging to impart flavor and aroma to the finished product. Cottage cheese is a cheese curd product with a mild flavor that is drained but not pressed so that some whey remains. The curd is usually washed to remove sourness. Cream cheese is a soft, mild-tasting, white cheese with a high fat content that is made by adding cream to milk and then coagulating to form a rich curd. Alternatively, cream cheese can be made from skim milk with the addition of cream to the curd. It should be understood that cheese as used herein includes all solid foods produced by coagulating milk.

[0229] In another particular embodiment of the invention, the dairy product comprises yogurt. Yogurt is generally produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on the proteins in milk to give yogurt its gel-like texture and sour taste. In a particularly desirable embodiment, the yogurt can be sweetened and / or flavored with sweeteners. Non-limiting examples of flavorings include, but are not limited to, fruit (e.g., peach, strawberry, banana), vanilla, and chocolate. Yogurt, as used herein, also includes yogurt variations of various consistencies and viscosities, such as dahi, dadih, or dadiah, labneh, Bulgarian, kefir, and matsoni. In another particular embodiment, the dairy product comprises a yogurt-based beverage, also known as a drinkable yogurt or yogurt smoothie. In a particularly desirable embodiment, the yogurt-based beverage can include sweeteners, flavorings, other ingredients, or combinations thereof.

[0230] Other dairy products beyond those described herein may also be used in certain embodiments of the invention. Such dairy products are well known to those skilled in the art, and non-limiting examples include milk, milk and juice, coffee, tea, viir, pima, filmjörk, kaymak, kefir, viili, koumiss, airag, ice milk, casein, ayran, lassi, and koa.

[0231] According to certain embodiments of the invention, the dairy composition may also include other additives. Non-limiting examples of suitable additives include sweeteners and flavors, such as chocolate, strawberry, and banana. Certain embodiments of the dairy composition provided herein may also include additional nutritional supplements, such as vitamins (e.g., vitamin D) and minerals (e.g., calcium), to improve the nutritional composition of the milk.

[0232] In some embodiments, the composition is a non-dairy milk, a plant-based drink, a plant protein drink, a plant milk, such as soy milk, almond milk, rice milk, soy milk, coconut milk, workpiece plant milk, etc.

[0233] Tabletop functional sweetener composition In some embodiments, the composition is a tabletop functional sweetener composition having an improved temporal and / or flavor profile, comprising caffeine and polyphenols in combination with (i) at least one functional ingredient; (ii) at least one bulking agent; and (iii) optionally at least one sweet taste improving composition and / or anticaking agent. According to certain embodiments, suitable "bulking agents" include maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose, and cellulose derivatives, and the like, and mixtures thereof. Moreover, in accordance with yet another embodiment of the present invention, granulated sugar (sucrose) or other caloric sweeteners, such as crystalline fructose, other carbohydrates, or sugar alcohols, can be used as bulking agents, due to the provision of excellent content uniformity without adding significant calories. In one embodiment, the bulking agent can be used as the sweet taste improving composition.

[0234] As used herein, the expressions "anti-caking agent" and "flow agent" refer to any composition that prevents, reduces, inhibits, or inhibits at least one natural and / or synthetic high-potency sweetener molecule from adhering, binding, or contacting with another natural and / or synthetic high-potency sweetener molecule. Alternatively, an anti-caking agent can refer to any composition that aids in content uniformity and uniform dissolution. According to certain embodiments, non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, 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 of about 0.001 to about 3% by weight of the tabletop functional sweetener composition.

[0235] The tabletop functional sweetener composition may be contained and packaged in many different forms, and it is contemplated that the tabletop functional sweetener composition of the present invention may be in any form known in the art, according to certain embodiments, non-limiting examples include powder form, granular form, packets, tablets, sachets, pellets, cubes, solids, and liquids.

[0236] In some embodiments, the tabletop functional sweetener composition comprises a single-serving (portion-controlled) packet containing a dry blend of functional sweetener formulations. Dry blend formulations can generally comprise powders or granules. Tabletop functional sweetener packets can be of any size, but a non-limiting example of a conventional portion-controlled tabletop sweetener packet is approximately 2.5×1.5 inches, with approximately 1 gram of sweetener composition having a sweetness equivalent to 2 teaspoons of granulated sugar (approximately 8 g). The amount of natural and / or synthetic high-intensity sweetener in the dry-blend tabletop functional sweetener formulation will vary due to the different sweetness intensities of the different natural and / or synthetic high-intensity sweeteners. In certain embodiments, the dry-blend tabletop functional sweetener formulation can comprise a natural and / or synthetic high-intensity sweetener in an amount of about 1% (w / w) to about 10% (w / w) of the tabletop functional sweetener composition.

[0237] Embodiments of the solid tabletop functional sweetener include cubes and tablets. A non-limiting example of a traditional cube is approximately 2.2 x 2.2 x 2.2 cm. 3 and weighing approximately 8 g, which is comparable in size to a standard cube of granulated sugar. In one embodiment, the solid tabletop sweetener is in tablet form or any other form known to one of skill in the art.

[0238] In one embodiment, the tabletop functional sweetener composition can also be formulated for targeted use, such as in beverages, foods, medicines, cosmetics, herbs / vitamins, tobacco, and any other products that can be sweetened. For example, the tabletop functional sweetener composition for baking can be formulated with the addition of a protective agent, such as an encapsulant. Other forms will be readily apparent to those skilled in the art of tabletop sweeteners.

[0239] Commonly used methods for producing powdered or granulated functional sweetener formulations for packets include the fluidized bed agglomeration process. Other methods for producing tabletop sweetener compositions are well known to those skilled in the art.

[0240] method In another aspect, the disclosure relates to a method for improving a human condition, comprising administering a edible composition described anywhere herein to a human in need of such improvement. In certain embodiments, the composition comprises caffeine and / or derivatives thereof; and polyphenols, wherein the composition has a weight ratio of total polyphenols to total caffeine of about 1:10 to about 10:1. Improving a human condition includes, but is not limited to, improving cognitive function; reducing mental fatigue, improving alertness, reducing stress, improving sedation, improving alertness, improving mental performance, improving memory performance, improving memory accuracy, improving mood, improving relaxation, reducing headaches, improving / sustaining attention, improving athletic performance, or any combination thereof.

[0241] In some embodiments, the composition is administered orally by having a human ingest the composition. The composition can be administered once or more than once a day. Administration can continue for at least one day, at least one week, at least one month, or at least one year. In some embodiments, the method includes applying a time interval between any two administrations per day, where 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.

[0242] In some embodiments, the composition administered to a human has a dose of caffeine of at least about 50 mg, at least about 75 mg, at least about 100 mg, or at least about 125 mg. In some embodiments, the composition administered to a human has a dose of polyphenols of at least about 50 mg, at least about 75 mg, at least about 100 mg, at least about 125 mg, at least about 150 mg, at least about 200 mg, or at least about 250 mg. In some embodiments, the composition administered to a human has a dose of chlorogenic acid of at least about 50 mg, at least about 75 mg, at least about 100 mg, at least about 125 mg, at least about 150 mg, at least about 200 mg, or at least about 250 mg.

[0243] In some embodiments, the composition begins to be effective in improving the condition a certain amount of time after administration, where the certain amount of time is at least about 5 minutes, or at least about 15 minutes, or at least about 30 minutes, or at least about 60 minutes, or at least about 90 minutes, or at least about 120 minutes.

[0244] Non-patent references Cropley, V., Croft, R., Silber, B., Neale, C., Scholey, A., Stough, C., Schmitt, J., Does coffee enriched with chlorogenic acids improve mood and cognition after acute administration in healthy elderly? A pilot study.Psychopharmacology,2011,DOI 10.1007 / s00213-011-2395-0. Camfield,D.A.,Silber,B.Y.,Scholey,A.B.,Nolidin,K.,Goh,A.,Stough,C.,A randomised placebo-controlled trial to differentiate the acute cognitive and mood effects of chlorogenic acid from decaffeinated coffee.PLoS One,2013,8(12):e82897.Haskell-Ramsay,C.F.,Jackson,P.,Forster,J.S.,Dodd,F.L.,Bowerbank,S.L.,and Kennedy,D.O.,The Acute Effects of Caffeinated Black Coffee on Cognition and Mood in Healthy Young and Older Adults.Nutrients,2018,10,1386. 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.Journal of Cognitive Enhancement,2021,https: / / doi.org / 10.1007 / s41465-020-00204-l. 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.Journal of Cognitive Enhancement,2019,3,193-206. Jackson, P., Wightman, EL, Veasey, R., Forster, J., Khan, J., Saunders C., Mitchell. S., Haskell-Ramsay, CF, Kennedy, DO, A Randomized, Crossover Study of the Acute Cognitive and Cerebral Blood Flow Effects of Phenolic, Nitrate and Botanical Beverages in Young, Healthy Humans. Nutrients, 2020, 12(8), 2254. 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.Current Developments in Nutrition,2021,5(Supplemental 2),1294.

[0245] All publications, patents, and patent applications mentioned in this specification are indicative of the level of those skilled in the art to which this disclosure pertains.

[0246] The following examples illustrate preferred, but non-limiting, embodiments of the present disclosure. EXAMPLES

[0247] Example 1 - Study of the acute effects of coffee berry juice on cognitive function and alertness in healthy adults background Chlorogenic acids, including caffeoylquinic acid, dicaffeoylquinic acid, feruloylquinic acid, and coumaroylquinic acid, have been previously shown to have cognitive enhancing properties, including causing improvements in attention and memory tasks, as well as reducing mental fatigue during difficult tasks.Caffeine has also been shown to increase wakefulness and improve performance in attention tasks.Caffeine can also enjoy interactive relationships with many other bioactive compounds, including through competition with phytochemicals of several structural groups for access to CYP450 enzymes, which govern the body's relationship with endogenous and exogenous compounds.

[0248] From the above, the combination of chlorogenic acid and caffeine may provide enhanced or additional benefits over caffeine alone. Coffee and some natural species such as yerba mate are natural sources of both caffeine and chlorogenic acid. This study will evaluate the effects of coffee berry juice, which naturally contains caffeine and chlorogenic acid, compared to placebo and / or positive (caffeine) controls across several cognitive domains (attention, working memory, episodic memory, mood).

[0249] The composition of the investigational product is not associated with any significant negative effects, therefore there is a low risk of offsetting significant benefits in extending knowledge of the efficacy of coffee berry juice.

[0250] the purpose The objective of the proposed randomized, double-blind, placebo-controlled, balanced crossover methodology is to evaluate the acute effects of coffeeberry juice on cognitive function and alertness. The study utilized Cognimapp, an online cognitive assessment system. Primary cognitive / mood assessments will be conducted pre-dose and 60 min post-dose on four separate testing days separated by a minimum of 1 washout day.

[0251] Study population The study included a total of 32 participants (n=32 / condition). Respondents were recruited via a web survey using inclusion and exclusion criteria.

[0252] Participants selected for this study will use the following criteria: ·Participants are willing to undertake the study; · Participants must self-assess themselves as healthy; · 21 to 60 years of age at the time of giving consent; Participants agree to remain in the task throughout all testing, and this can be made clear from the dataset.

[0253] A Participant will not be eligible to participate if: Have any pre-existing medical condition / illness that would affect their ability to take part in the study (e.g. feel sicker than usual, have reduced brain performance such as concentration, memory, accuracy, etc.) (Note: participants may be allowed to take part if they have a condition / illness that would not interact with the actual treatment or interfere with performance); · Have been diagnosed with or are being treated for a mental disorder within the previous 12 months; suffer from frequent migraines (more than once a month) that require medication; · Have a sleep disorder or are taking sleep aid medication; · Pregnant, trying to become pregnant or breastfeeding; ·Currently taking prescription and over-the-counter (OTC) medications, especially birth control treatment for female participants, and those taken "as needed" in the treatment of asthma (e.g., steroids) and hay fever (only drowsy antihistamines, e.g., chlorphenamine) (Note: there may be other instances of medication use that may not have interactions with actual treatment and would not be expected to have any effect on brain function, participants may take part in the evaluation); Taking antibiotics within the past 4 weeks (Note: participants may participate after a 4-week antibiotic washout period prior to participation); · Smoking or vaping nicotine or using nicotine replacement products; · Excessive caffeine intake (>500 mg / day), see CCQ; Self-assessment that it is difficult to concentrate on tasks, e.g., having too many meetings every day - Have a vision impairment that cannot be corrected with glasses or contact lenses (including color blindness) Refuse to consume beverages containing artificial sweeteners (e.g., aspartame, sucralose, acesulfame potassium, etc.).

[0254] Examples of beverages evaluated for this study Three beverage products plus placebo will be evaluated in this study. Table 3 shows the composition of the three beverage samples. The beverage products are non-commercially available carbonated beverages. All ingredients are food grade and generally recognized as safe (GRAS) by the FDA. The ingredients present in the vehicle will be at the same levels throughout all products. Given that the study is double-blind, no ingredient information will be provided on the label (per clause "4.1.2"). The product label will be written as follows; sparkling beverage, code number, date of manufacture, not for sale.

[0255] [Table 5]

[0256] Participants will be randomly assigned to a counterbalancing schedule that dictates the order in which participants will receive the four interventions. An example of a computerized counterbalancing schedule is shown in Table 4.

[0257] [Table 6]

[0258] [Table 7]

[0259] Participants will be instructed that during each of their assessment days (days 1 / 2 / 3 / 4) they will receive one of four interventions, with the order of the interventions counterbalanced across participants (via random assignment to a counterbalanced schedule - example above).

[0260] Each intervention will be assigned a 3-digit code. A computerized counterbalanced schedule will be generated by a third party not otherwise involved in the study. Drinks will be prepared and pre-packaged in a GMP pilot plant according to the counterbalanced schedule, also by a third party not otherwise involved in the study. The packaging / label will only state "sparkling beverage, code number, date of manufacture, and not for sale." Drinks will be stored at 4°C until the time of consumption.

[0261] Use of any prescribed medications (with exceptions as per exclusion criteria) including OTC products will not be permitted during the study.

[0262] observation Effectiveness This is intended as an exploratory placebo-controlled study investigating the acute effects of coffee berry juice on cognitive performance and alertness compared to placebo. Efficacy will be assessed in terms of the effect of the investigational product compared (to placebo) after a single dose on the following measures: Cognitive function - executive function, attention, working memory, long-term memory (pre-dose baseline and 60 minutes post-dose); cognitive function and mental fatigue during prolonged performance of cognitively demanding tasks (pre-dose baseline and 60 min post-dose); Alertness, stress, and sedation assessed by Visual Analogue Mood Scales (VAMS) 60 minutes after administration.

[0263] safety All products are manufactured in GMP pilot plants and have passed microbiological testing.

[0264] The beverage ingredients are not associated with any significant adverse effects. Therefore, coffee berry juice at the proposed dose for the beverage product combination should be safe. There are no subject autonomy issues. However, participants are encouraged to report any unusual or adverse effects during the study.

[0265] investigation The study will employ a randomized, double-blind, placebo-controlled, balanced crossover design.

[0266] During the study, participants will attend an induction / training session and 4 actual testing days (days 1, 2, 3, and 4) with a minimum of 1 day (24 hours) washout period between testing days.

[0267] The induction session includes obtaining an Informed Consent Form (ICF), training and practice on Cognimapp. The methodology for days 1, 2, 3, and 4 is identical, except that participants receive a different treatment on each testing day. On the testing day, participants are required to abstain from alcohol (24 hours) and caffeine (18 hours). At least 1 hour after finishing their meal, participants are instructed to complete a 15-minute online cognitive and mood assessment on Cognimapp. An example of a task assignment using Cognimapp is illustrated in Figure 1. After the initial cognitive assessment, participants receive their treatment for the day (300 mL beverage, completed within 20 minutes) and, 60 minutes after administration, undergo cognitive and mood assessments identical to those described above. No additional food or drink, other than water, is permitted during the assessment.

[0268] Adherence to protocols An individual participant should be withdrawn from the study if: · Participants withdraw consent without providing sufficient justification for their decision; · The participant no longer meets the inclusion / exclusion criteria; The participant must be taking any concomitant prescription medication or any other substance the intake of which would be grounds for exclusion (subject to the exclusion criteria) and the participant cannot be rescheduled; The participant is no longer able to participate for other medical reasons (including adverse effects).

[0269] statistics Planned Analysis Given that this is an exploratory study, a primary endpoint will not be identified in the absence of existing data on which to base any predictions of treatment effect.

[0270] The intended analyses apply to the following data (using any pre-treatment data to baseline adjust the post-dose data): Mood scales - alertness, stress, and sedation scores (pre-dose baseline and 60 minutes post-dose) Cognitive function - individual task parameters (pre-dose baseline and 60 min post-dose) Cognitive function - composite cognitive factors (baseline and 60 minutes after administration) Cognitive function and mental fatigue during prolonged performance of cognitively demanding tasks (pre-dose baseline and 60 minutes post-dose).

[0271] Randomization During the run-in visit, participants will be randomly assigned to receive one of the six treatments (as a 3-digit product code) according to a blinded, counterbalanced schedule using a computer-generated random number list.

[0272] Sample size The crossover design and suggested sample size of 32 participants provides good power (>90%) to detect the moderate effect sizes previously seen with similar interventions. * Calculations were performed using Power 3.0.

[0273] result After six participants dropped out, a total of 26 (N=26) final data were received. Subjective measures, the Mood Profile Test and the Bond-Lader Mood Scale, were used to assess stress, vigor, fatigue, alertness, contentment, and calmness. Cognitive measures can be summarized as attentional accuracy, attentional speed, working memory, memory speed, and episodic memory (Figure 1). All tasks listed in Figure 1 yield multiple outcome measures.

[0274] Each cognitive function measure was analyzed using 60 minutes post-dose adjusted for pre-dose measures as a covariate. The results provided evidence that coffee berry juice improved attentional accuracy, mood-vigor, and picture recognition accuracy. Example beverage 1 (coffee berry juice with approximately 75 mg caffeine and approximately 131 mg total CGAs) exhibited a stronger pattern of observed cognitive benefits compared to comparative beverage 1 (a beverage with approximately 75 mg caffeine but no CGAs) and comparative beverage 2 (a beverage with approximately 114 mg caffeine but no CGAs).

[0275] The results of composite attention accuracy are shown in Figure 2. As can be seen, both Beverage Example 1 (p=0.026) and Comparison Beverage Example 2 (p=0.022) significantly improved composite attention accuracy compared to placebo.

[0276] The results of the digit attention test are shown in Figure 3 (accuracy) and Figure 4 (reaction time). As can be seen, Beverage Example 1 (coffee berry juice) significantly improved digit attention accuracy (single task, as a subunit of attention) compared to placebo (p=0.034), but no significance was observed for Comparative Beverage Examples 1 and 2. As shown in Figure 4, Beverage Example 1 showed a significant improvement in digit attention reaction time compared to placebo.

[0277] The results of the Profile of Mood States Measuring Stress (POMS) Vigor measure are shown in Figure 5. As can be seen, Beverage Example 1 (coffee berry juice) significantly improved vitality compared to placebo (p=0.015); however, neither Comparative Beverage Example 1 nor Comparative Beverage Example 2 showed any improvement compared to placebo.

[0278] The results of the image recognition measurements are shown in Figure 6. As can be seen, Beverage Example 1 (coffee berry juice) significantly improved the accuracy of image recognition compared to the placebo (p=0.036). Beverage Example 1 was also found to perform better than Comparative Beverage Example 1 and Comparative Beverage Example 2.

[0279] The above results provide evidence supporting that caffeine and phenolic acids, such as chlorogenic acid, when administered in combination at optimal ratios and dosages, have a synergistic effect on improving cognitive function and alertness in subjects.

[0280] All of the compositions and methods disclosed and claimed herein can be made and executed in light of the present disclosure without undue experimentation. Although the compositions and methods of this disclosure have been described with respect to the above exemplary embodiments, it will be apparent to those skilled in the art that variations, changes, modifications, and alterations can be applied to the compositions, methods, and in the steps or in the sequence of steps of the methods described herein without departing from the true concept, spirit, and scope of this disclosure. More specifically, it will be apparent that certain agents, additives, and components that are similar according to their physical, chemical, physiological, and / or taste properties can be substituted for the agents, additives, and components described herein while obtaining the same or similar results. All such similar substitutions and modifications apparent to those skilled in the art are deemed to be within the spirit, scope, and concept of the present disclosure as defined by the following appended claims.

[0281] The following numbered clauses define further exemplary aspects and features of the present disclosure.

[0282] Section 1. Caffeine and / or its derivatives; Polyphenols and An edible composition comprising: A composition having a weight ratio of total polyphenols to total caffeine of about 1:10 to about 10:1.

[0283] Clause 2. The composition of clause 1, wherein the polyphenol is selected from the group of flavonoids, flavanols, flavones, isoflavones, flavanones, anthocyanins, phenolic acids, catechins, proanthocyanidins, procyanidins, quercetin, rutin, resveratrol, isoflavones, punicalagins, ellagitannins, hesperidin, naringin, citrus flavonoids, lignans, curcuminoids, stilbenes, oligomeric / polymeric forms thereof, or any combination thereof.

[0284] Item 3. The composition of item 2, wherein the polyphenol comprises a chlorogenic acid selected from the group consisting of caffeoylquinic acid, dicaffeoylquinic acid, feruloylquinic acid, coumaroylquinic acid, or derivatives thereof, or any combination thereof.

[0285] Item 4. The composition of any one of items 1 to 3, further comprising a sweetener.

[0286] Section 5. Sweeteners include stevia and steviol glycosides, swingle and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside, and the like. 5. The composition of claim 4, wherein the active ingredient is selected from the group consisting of cyclosalicylate I, periandrin I, abrusoside A, and cyclosalicylate I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof.

[0287] Item 6. The composition of any one of items 1 to 5, further comprising at least one additive.

[0288] Item 7. The composition of any one of items 1 to 6, further comprising at least one functional ingredient.

[0289] Item 8. The composition of any one of items 1 to 7, in a drinkable liquid form, a concentrated form, a dried form, or a semi-dried form.

[0290] Item 9. The composition of any one of items 1 to 8, which is a gum, gel, tablet, capsule, granule, cube, or dry powder.

[0291] Item 10. The composition according to any one of items 1 to 9, which is a beverage selected from the group consisting of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy-based beverages, plant protein drinks, plant-derived beverages, sports drinks, and energy drinks.

[0292] Item 11. The composition of any one of items 1 to 10, having a Brix value of about 3° to about 25°, or about 5° to about 20°, or about 7° to about 15°.

[0293] Item 12. The composition of any of items 1-11, further comprising a coffee product selected from the group of coffee extract, concentrated coffee, dried coffee, soluble coffee, coffee oil, coffee aroma, dry green coffee extract, wet green coffee extract, finely ground coffee, ground coffee, roasted coffee, roast and ground coffee, soluble coffee, or any combination thereof.

[0294] Item 13. The composition of any of items 1-12, further comprising a tea product selected from the group of soluble tea products, tea extracts, concentrated tea, dried tea, tea leaves, tea aroma, green tea extracts, concentrated green tea extracts, or any combination thereof.

[0295] Item 14. The composition of any of items 1 to 13, further comprising coffee berry juice, or coffee berry extract, or coffee berry product, or any combination thereof.

[0296] Item 15. The composition of item 14, wherein the coffee berry juice and / or coffee berry extract is obtained from whole coffee berries.

[0297] Item 16. The composition of any one of items 14 to 15, wherein the coffee berry juice is non-concentrated coffee berry juice.

[0298] Item 17. The composition of any one of items 14 to 15, wherein the coffee berry juice is coffee berry juice from concentrate.

[0299] Item 18. The composition of any of items 14 to 17, wherein the coffee berry is selected from the group of Coffea Arabica or related species, Coffea canephora or related species, or any combination thereof.

[0300] Item 19. The composition of any one of items 1 to 18, further comprising yerba mate or a portion, extract or product thereof.

[0301] Item 20. The composition of any of items 1 to 19, having a total caffeine content of about 0.01% by weight to about 2% by weight, or about 0.05% by weight to about 1% by weight, or about 0.1% by weight to about 0.5% by weight.

[0302] Item 21. The composition of any one of items 1 to 20, having a caffeine dosage of about 10 mg to about 500 mg, or about 20 mg to about 400 mg, or about 30 mg to about 300 mg, or about 40 mg to about 200 mg, or about 50 mg to about 180 mg, or about 60 mg to about 160 mg, or about 70 mg to about 140 mg, or about 80 mg to about 120 mg, or about 90 mg to about 100 mg.

[0303] Item 22. The composition of any of items 1 to 21, having a total polyphenol content of about 0.01% by weight to about 2% by weight, or about 0.05% by weight to about 1% by weight, or about 0.1% by weight to about 0.5% by weight.

[0304] Item 23. The composition according to any one of items 1 to 22, wherein one serving contains 15 mg to about 300 mg of polyphenols, or about 30 mg to about 200 mg of polyphenols, or about 45 mg to about 150 mg of polyphenols.

[0305] Item 24. The composition of any one of items 1 to 23, wherein the weight ratio of total polyphenols to total caffeine is about 1:8 to about 8:1, or about 1:6 to about 6:1, or about 1:4 to about 4:1, or about 1:2 to about 2:1.

[0306] Item 25. Any of the compositions of items 1 to 24, wherein the weight ratio of total polyphenols to total caffeine is about 1.5:1 to about 3:1.

[0307] Item 26. The composition of any of items 1 to 25, wherein the caffeine and / or polyphenols are obtained from a natural source, the natural source being a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, yaupon, guarana, cocoa, kola nut, or any combination thereof.

[0308] Item 27. The composition of any one of items 1 to 26, comprising coffee berry extract or coffee berry juice, and wherein the polyphenols and / or caffeine are entirely or substantially derived from the coffee berry extract or coffee berry juice.

[0309] Item 28. The composition of any one of items 1 to 27, comprising a coffee berry extract or coffee berry juice, and wherein at least a portion of the polyphenols and / or at least a portion of the caffeine are not derived from a coffee extract or coffee berry juice.

[0310] Item 29. A composition according to any one of items 1 to 28, which is a manufactured food product.

[0311] Section 30. Caffeine and / or its derivatives; Polyphenols including chlorogenic acid and / or its derivatives A beverage comprising: A beverage having a weight ratio of total chlorogenic acid to total caffeine of about 1:10 to about 10:1.

[0312] Item 31. The beverage of item 30, wherein the chlorogenic acid is selected from the group consisting of caffeoylquinic acid, dicaffeoylquinic acid, feruloylquinic acid, coumaroylquinic acid, or any combination thereof.

[0313] Item 32. The beverage of any of items 30-31, further comprising a coffee product selected from the group consisting of coffee extract, concentrated coffee, dried coffee, soluble coffee, coffee oil, coffee aroma, dry green coffee extract, wet green coffee extract, finely ground coffee, ground coffee, roasted coffee, roast and ground coffee, soluble coffee, or any combination thereof.

[0314] Item 33. A beverage according to any one of items 30 to 32, further comprising coffee berry juice.

[0315] Item 34. A beverage according to any one of items 30 to 33, having a total caffeine content of about 0.01% by weight to about 0.1% by weight, or about 0.02% by weight to about 0.8% by weight, or about 0.03% by weight to about 0.6% by weight.

[0316] Item 35. The beverage of any one of items 30 to 34, having a total chlorogenic acid content of about 0.01% by weight to about 2% by weight, or about 0.05% by weight to about 1% by weight, or about 0.1% by weight to about 0.5% by weight.

[0317] Item 36. A beverage according to any one of items 30 to 35, in which the caffeine and chlorogenic acid are obtained from coffee berry juice.

[0318] Item 37. A beverage comprising coffee berry juice, the coffee berry juice being: Caffeine and; Polyphenols including chlorogenic acid Including, A beverage in which the coffee berry juice has a weight ratio of chlorogenic acid to caffeine of about 1:10 to about 10:1.

[0319] Item 38. A beverage as described in item 37 consisting essentially of coffee berry juice.

[0320] Item 39. The beverage of any one of items 37 to 38, wherein the chlorogenic acid is selected from the group consisting of caffeoylquinic acid, dicaffeoylquinic acid, feruloylquinic acid, coumaroylquinic acid, or derivatives thereof, or any combination thereof.

[0321] Item 40. A beverage according to any one of items 37 to 39, having a total caffeine content of about 0.01% by weight to about 0.1% by weight, or about 0.02% by weight to about 0.08% by weight, or about 0.03% by weight to about 0.06% by weight.

[0322] Item 41. The beverage of any one of items 37 to 40, having a total chlorogenic acid content of about 0.01% by weight to about 2% by weight, or about 0.05% by weight to about 1% by weight, or about 0.1% by weight to about 0.5% by weight.

[0323] Item 42. A beverage according to any one of items 37 to 41, wherein the weight ratio of total chlorogenic acid to total caffeine is about 1:8 to about 8:1, or about 1:6 to about 6:1, or about 1:4 to about 4:1, or about 1:2 to about 2:1.

[0324] Item 43. A beverage comprising coffee berry juice, the coffee berry juice being: about 0.01% to about 2% by weight of caffeine; About 0.01% by weight to about 2% by weight of polyphenols wherein the polyphenol is chlorogenic acid; A beverage in which the coffee berry juice has a weight ratio of chlorogenic acid to caffeine of about 1:10 to about 10:1, or about 1:8 to about 8:1, or about 1:6 to about 6:1, or about 1:4 to about 4:1, or about 1:2 to about 2:1, or about 1.5:1 to about 3:1.

[0325] Item 44. Coffee berry juice as defined in item 43 obtained from whole coffee berries.

[0326] Item 45. A coffee berry juice according to any one of items 43 to 44, wherein the coffee berry juice is a non-concentrated coffee berry juice.

[0327] Item 46. The coffee berry juice of any one of items 43 to 45, wherein the coffee berries are selected from the group consisting of Coffea Arabica or related species, Coffea canephora or related species, or any combination thereof.

[0328] Item 47. A composition or beverage of any of items 1 to 46, the administration of which to a human produces one or more effects in a human: improving cognitive function; reducing mental fatigue, improving alertness, reducing stress, improving sedation, improving alertness, improving mental performance, improving memory performance, improving memory accuracy, improving mood, improving relaxation, reducing headaches, improving / sustaining attention, improving athletic performance, or any combination thereof.

[0329] Item 48. The composition or beverage of any of items 1 to 47, wherein the composition exerts an effect a certain time after administration, the certain time being about 5 minutes, or about 15 minutes, or about 30 minutes, or about 60 minutes, or about 90 minutes, or about 120 minutes.

[0330] Item 49. The composition or beverage of any of items 1 to 48, wherein the composition or beverage administered to a human contains at least about 50 mg, at least about 75 mg, at least about 100 mg, or at least about 125 mg of caffeine.

[0331] Item 50. The composition or beverage of any of items 1 to 49, wherein the composition or beverage administered to a human contains at least about 25 mg, at least about 50 mg, or at least about 75 mg, at least about 100 mg, or at least about 125 mg of polyphenols.

[0332] Clause 51. A method for ameliorating a condition in a human, comprising administering to a human in need thereof an edible composition comprising caffeine and / or derivatives thereof; and polyphenols, the composition having a weight ratio of total polyphenols to total caffeine of about 1:10 to about 10:1.

[0333] Item 52. The method of item 51, wherein the polyphenol is selected from the group of flavonoids, flavanols, flavones, isoflavones, flavanones, anthocyanins, phenolic acids, catechins, proanthocyanidins, procyanidins, quercetin, rutin, resveratrol, isoflavones, punicalagins, ellagitannins, hesperidin, naringin, citrus flavonoids, lignans, curcuminoids, stilbenes, oligomeric / polymeric forms thereof, or any combination thereof.

[0334] Item 53. The method of any one of items 51 to 52, wherein the polyphenol comprises a chlorogenic acid selected from the group consisting of caffeoylquinic acid, dicaffeoylquinic acid, feruloylquinic acid, coumaroylquinic acid, or derivatives thereof, or any combination thereof.

[0335] Item 54. The method of any one of items 51 to 53, wherein the composition further comprises a sweetener.

[0336] Item 55. Sweeteners include stevia and steviol glycosides, swingle and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukuroziosides, phlomisoside, sucrose ... 55. The method of claim 54, wherein the sugar alcohol such as cyclocaryoside I, periandrin I, abrusoside A, and cyclocaryoside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof.

[0337] Item 56. The method of any one of items 51 to 55, wherein the composition further comprises at least one additive.

[0338] Item 57. The method of any one of items 51 to 56, wherein the composition further comprises at least one functional ingredient.

[0339] Item 58. The method of any one of items 51 to 57, wherein the composition is in a drinkable liquid form, a concentrated form, a dry form, or a semi-dry form.

[0340] Item 59. The method of any of items 51 to 58, wherein the composition is a gum, gel, tablet, capsule, granule, cube, or dry powder.

[0341] Item 60. The method of any one of items 51 to 59, wherein the composition is a beverage selected from the group consisting of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy-based beverages, plant protein drinks, plant-derived beverages, sports drinks, and energy drinks.

[0342] Item 61. The method of any of items 51 to 60, wherein the composition has a Brix value of about 3° to about 25°, or about 5° to about 20°, or about 7° to about 15°.

[0343] Item 62. The method of any of items 51-61, wherein the composition further comprises a coffee product selected from the group of coffee extract, concentrated coffee, dried coffee, soluble coffee, coffee oil, coffee aroma, dry green coffee extract, wet green coffee extract, finely ground coffee, ground coffee, roasted coffee, roast and ground coffee, soluble coffee, or any combination thereof.

[0344] Clause 63. The method of any of clauses 51-62, wherein the composition further comprises a tea product selected from the group of soluble tea products, tea extracts, concentrated tea, dried tea, tea leaves, tea aroma, green tea extracts, concentrated green tea extracts, or any combination thereof.

[0345] Item 64. The method of any of items 51-63, wherein the composition further comprises coffee berry juice, or a coffee berry extract, or a coffee berry product, or any combination thereof.

[0346] Item 65. The method of item 64, wherein the coffee berry juice and / or coffee berry extract is obtained from whole coffee berries.

[0347] Item 66. The method of any one of items 64 to 65, wherein the coffee berry juice is non-concentrated coffee berry juice.

[0348] Item 67. The method of any one of items 64 to 65, wherein the coffee berry juice is coffee berry juice from concentrate.

[0349] Item 68. The method of any of items 64 to 67, wherein the coffee berries are selected from the group of Coffea Arabica or related species, Coffea canephora or related species, or any combination thereof.

[0350] Item 69. The method of any one of items 51 to 68, wherein the composition further comprises yerba mate or a portion or extract or product thereof.

[0351] Item 70. The method of any of items 51 to 69, wherein the composition has a total caffeine content of about 0.01% to about 2% by weight, or about 0.05% to about 1% by weight, or about 0.1% to about 0.5% by weight.

[0352] Item 71. The method of any of items 51 to 70, wherein the composition has a caffeine dosage of about 10 mg to about 500 mg, or about 20 mg to about 400 mg, or about 30 mg to about 300 mg, or about 40 mg to about 200 mg, or about 50 mg to about 180 mg, or about 60 mg to about 160 mg, or about 70 mg to about 140 mg, or about 80 mg to about 120 mg, or about 90 mg to about 100 mg.

[0353] Item 72. The method of any of items 51 to 71, wherein the composition has a total polyphenol content of about 0.01% by weight to about 2% by weight, or about 0.05% by weight to about 1% by weight, or about 0.1% by weight to about 0.5% by weight.

[0354] Item 73. The method of any of items 51 to 72, wherein the composition has a dosage of polyphenols per serving of 15 mg to about 300 mg, or about 30 mg to about 200 mg, or about 45 mg to about 150 mg.

[0355] Item 74. Any of items 51 to 73, wherein the weight ratio of total polyphenols to total caffeine is about 1:8 to about 8:1, or about 1:6 to about 6:1, or about 1:4 to about 4:1, or about 1:2 to about 2:1.

[0356] Item 75. Any of items 51 to 74, wherein the weight ratio of total polyphenols to total caffeine is about 1.5:1 to about 3:1.

[0357] Item 76. The method of any of items 51 to 75, wherein the caffeine and / or polyphenols are obtained from a natural source, the natural source being a plant selected from the group of coffee, tea, yerba mate, guayusa, yaupon, guarana, cocoa, kola nut, or any combination thereof.

[0358] Item 77. The method of any of items 51 to 76, wherein the composition comprises a coffee berry extract or coffee berry juice and the polyphenols and / or caffeine are entirely or substantially derived from the coffee berry extract or coffee berry juice.

[0359] Item 78. The method of any of items 51 to 77, wherein the composition comprises a coffee berry extract or coffee berry juice, and at least a portion of the polyphenols and / or at least a portion of the caffeine are not derived from an extract of coffee or from coffee berry juice.

[0360] Item 79. The method of any of items 51 to 78, wherein the composition is a manufactured food product.

[0361] Item 80. The method of any of items 51 to 79, wherein improving the human condition is selected from the group of improving cognitive function; reducing mental fatigue, improving alertness, reducing stress, improving sedation, improving wakefulness, improving mental performance, improving memory performance, improving memory accuracy, improving mood, improving relaxation, reducing headaches, improving / sustaining attention, improving athletic performance, or any combination thereof.

[0362] Clause 81. The method of any of clauses 51 to 80, wherein the condition is improved a period of time after administration, the period of time being at least about 5 minutes, or at least about 15 minutes, or at least about 30 minutes, or at least about 60 minutes, or at least about 90 minutes, or at least about 120 minutes.

[0363] Item 82. The method of any of items 51 to 81, wherein the composition is administered to a human at once.

[0364] Item 83. The method of any of items 51 to 82, comprising administering the composition to a human at least once daily.

[0365] Item 84. The method of any of items 51 to 83, wherein the composition comprises at least about 50 mg, at least about 75 mg, at least about 100 mg, or at least about 125 mg of caffeine.

[0366] Item 85. The method of any of items 51 to 84, wherein the composition comprises at least about 25 mg, at least about 50 mg, or at least about 75 mg, at least about 100 mg, or at least about 125 mg of polyphenols.

[0367] 86. A method for improving a human condition, comprising: With caffeine and / or its derivatives; Polyphenols including chlorogenic acid and / or its derivatives and having a weight ratio of total chlorogenic acid to total caffeine of about 1:10 to about 10:1. administering the beverage to a human in need of amelioration of the condition.

[0368] Item 87. The method of item 86, wherein the chlorogenic acid is selected from the group of caffeoylquinic acid, dicaffeoylquinic acid, feruloylquinic acid, coumaroylquinic acid, or derivatives thereof, or any combination thereof.

[0369] Item 88. The method of any of items 86-87, wherein the beverage further comprises a coffee product selected from the group of coffee extract, concentrated coffee, dried coffee, soluble coffee, coffee oil, coffee aroma, dry green coffee extract, wet green coffee extract, finely ground coffee, ground coffee, roasted coffee, roast and ground coffee, soluble coffee, or any combination thereof.

[0370] Item 89. The method of any of items 86 to 88, wherein the beverage further comprises coffee berry juice.

[0371] Item 90. The method of any of items 86 to 89, wherein the beverage has a total caffeine content of about 0.01% to about 0.1% by weight, or about 0.02% to about 0.08% by weight, or about 0.03% to about 0.06% by weight.

[0372] Item 91. The method of any of items 86 to 90, wherein the beverage has a total chlorogenic acid content of about 0.01% to about 2% by weight, or about 0.05% to about 1% by weight, or about 0.1% to about 0.5% by weight.

[0373] Item 92. The method of any one of items 86 to 91, wherein the caffeine and chlorogenic acid are obtained from coffee berry juice.

[0374] 93. A method for improving a human condition, comprising: Caffeine and; Polyphenols including chlorogenic acid Coffee berry juice containing Having a weight ratio of total chlorogenic acid to total caffeine of about 1:10 to about 10:1 administering the beverage to a human in need of amelioration of the condition.

[0375] Item 94. The method of item 93, wherein the beverage consists essentially of coffee berry juice.

[0376] Item 95. A beverage according to any one of items 93 to 94, wherein the chlorogenic acid is selected from the group consisting of caffeoylquinic acid, dicaffeoylquinic acid, feruloylquinic acid, coumaroylquinic acid, or derivatives thereof, or any combination thereof.

[0377] Item 96. A beverage according to any one of items 93 to 95, wherein the beverage has a total caffeine content of about 0.01% to about 0.1% by weight, or about 0.02% to about 0.08% by weight, or about 0.03% to about 0.06% by weight.

[0378] Item 97. The beverage of any of items 93 to 96, wherein the beverage has a total chlorogenic acid content of about 0.01% to about 2% by weight, or about 0.05% to about 1% by weight, or about 0.1% to about 0.5% by weight.

[0379] Item 98. A beverage according to any one of items 93 to 97, in which the weight ratio of total chlorogenic acid to total caffeine is about 1:8 to about 8:1, or about 1:6 to about 6:1, or about 1:4 to about 4:1, or about 1:2 to about 2:1, or about 1.5:1 to about 3:1.

[0380] 99. A method for improving a human condition, comprising: A beverage comprising coffee berry juice, the coffee berry juice comprising: about 0.01% to about 2% by weight of caffeine; About 0.01% by weight to about 2% by weight of polyphenols wherein the polyphenol is chlorogenic acid; The coffee berry juice has a weight ratio of chlorogenic acid to caffeine of about 1:10 to about 10:1, or about 1:8 to about 8:1, or about 1:6 to about 6:1, or about 1:4 to about 4:1, or about 1:2 to about 2:1, or about 1.5:1 to about 3:1. administering the beverage to a human in need of amelioration of the condition.

[0381] Item 100. The method of item 99, wherein the coffee berry juice is obtained from whole coffee berries.

[0382] Item 101. The method of any of items 99 to 100, wherein the coffee berry juice is non-concentrated coffee berry juice.

[0383] Item 102. The method of any of items 93 to 101, wherein the coffee berries are selected from the group of Coffea Arabica or related species, Coffea canephora or related species, or any combination thereof.

[0384] Item 103. The method of any of items 86 to 102, wherein improving the human condition is selected from the group of improving cognitive function; reducing mental fatigue, improving alertness, reducing stress, improving sedation, improving wakefulness, improving mental performance, improving memory performance, improving memory accuracy, improving mood, improving relaxation, reducing headaches, improving / sustaining attention, improving athletic performance, or any combination thereof.

[0385] Clause 104. The method of any of clauses 86 to 103, wherein the condition is improved a period of time after administration, the period of time being at least about 5 minutes, or at least about 15 minutes, or at least about 30 minutes, or at least about 60 minutes, or at least about 90 minutes, or at least about 120 minutes.

[0386] Item 105. A method according to any of items 86 to 104, in which the beverage is administered to a human all at once.

[0387] Item 106. The method of any of items 86-105, comprising administering the composition to a human at least once daily.

[0388] Item 107. The method of any of items 86 to 106, wherein the beverage contains at least about 50 mg, or at least about 75 mg, at least about 100 mg, or at least about 125 mg of caffeine.

[0389] Item 108. The method of any of items 86 to 107, wherein the beverage comprises at least about 25 mg, or at least about 50 mg, or at least about 75 mg, at least about 100 mg, or at least about 125 mg of chlorogenic acid.

Claims

1. An edible composition comprising caffeine and / or derivatives thereof; and polyphenols, the composition having a weight ratio of total polyphenols to total caffeine of 1:10 to 10:

1.

2. 2. The composition of claim 1, wherein the polyphenol is selected from the group of flavonoids, flavanols, flavones, isoflavones, flavanones, anthocyanins, phenolic acids, catechins, proanthocyanidins, procyanidins, quercetin, rutin, resveratrol, isoflavones, punicalagins, ellagitannins, hesperidin, naringin, citrus flavonoids, lignans, curcuminoids, stilbenes, oligomeric / polymeric forms thereof, or any combination thereof.

3. 3. The composition of claim 2, wherein the polyphenol comprises a chlorogenic acid selected from the group of caffeoylquinic acid, dicaffeoylquinic acid, feruloylquinic acid, coumaroylquinic acid, or derivatives thereof, or any combination thereof.

4. The composition of claim 1 further comprising a sweetener.

5. The sweetener may be stevia and steviol glycosides, swingle and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baioside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I 5. The composition of claim 4, wherein the active ingredient is selected from the group consisting of periandrin I, abrusoside A, and cyclocaryoside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof.

6. The composition of claim 1 further comprising at least one additive.

7. The composition of claim 1 further comprising at least one functional ingredient.

8. 10. The composition of claim 1 in a drinkable liquid form, a concentrated form, a dry form, or a semi-dry form.

9. 10. The composition of claim 1, which is a gum, gel, tablet, capsule, granule, cube, or dry powder.

10. 10. The composition according to any one of claims 1 to 9, which is a beverage selected from the group consisting of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy-based beverages, plant protein drinks, plant-based beverages, sports drinks, and energy drinks.

11. A beverage comprising caffeine and / or its derivatives; and polyphenols including chlorogenic acid and / or its derivatives, the beverage having a weight ratio of total chlorogenic acid to total caffeine of 1:10 to 10:

1.

12. A beverage comprising coffee berry juice, the coffee berry juice comprising caffeine; and polyphenols comprising chlorogenic acid, the coffee berry juice having a weight ratio of chlorogenic acid to caffeine of 1:10 to 10:

1.

13. 1. A method for ameliorating a condition in a human, comprising administering to said human in need thereof a dietary composition comprising caffeine and / or derivatives thereof; and polyphenols, the dietary composition having a weight ratio of total polyphenols to total caffeine of from 1:10 to 10:

1.

14. 14. The method of claim 13, wherein the polyphenol is selected from the group of flavonoids, flavanols, flavones, isoflavones, flavanones, anthocyanins, phenolic acids, catechins, proanthocyanidins, procyanidins, quercetin, rutin, resveratrol, isoflavones, punicalagins, ellagitannins, hesperidin, naringin, citrus flavonoids, lignans, curcuminoids, stilbenes, oligomeric / polymeric forms thereof, or any combination thereof.

15. 14. The method of claim 13, wherein the polyphenol comprises a chlorogenic acid selected from the group of caffeoylquinic acid, dicaffeoylquinic acid, feruloylquinic acid, coumaroylquinic acid, or derivatives thereof, or any combination thereof.

16. The method of claim 13 , wherein the composition further comprises a sweetener.

17. The sweetener may be stevia and steviol glycosides, swingle and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baioside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I , periandrin I, abrusoside A, and cyclocaryoside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof.

18. The method of claim 13, wherein the composition further comprises at least one additive.

19. The method of claim 13 , wherein the composition further comprises at least one functional ingredient.

20. 20. The method of any one of claims 13 to 19, wherein the composition is in a drinkable liquid form, a concentrated form, a dry form, or a semi-dry form.

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