Methods and compositions for improving cognitive and mood function

Abstract

The present disclosure provides compositions and methods for improving symptoms in a subject, including improving cognitive function and mood. The compositions include a first polyphenol and at least one essential oil, wherein the ratio of total polyphenols to total essential oils is about 1:10 to about 100:1. The methods include administering to a human in need of such improvement a dietary composition, wherein the composition includes: a first polyphenol and at least one essential oil, wherein the ratio of total polyphenols to total essential oils is about 1:10 to about 100:1.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application has been filed as a PCT international patent application and claims the benefit of and priority to U.S. Provisional Patent Application No. 63 / 379,565, filed October 14, 2022, the subject matter of which is incorporated herein by reference in its entirety. [Background technology]

[0002] Introduction FIELD OF THE DISCLOSURE The present disclosure relates generally to dietary compositions, beverages, and methods for improving human condition, function, or performance.

[0003] Cognitive function and mental energy are usually important for improving the performance of human activities. Consumption of caffeine or caffeine-containing beverages is often effective as a short-term strategy to improve cognitive performance and mental energy. However, there is growing concern about the potential harm of excessive caffeine consumption, and common side effects of large doses of caffeine among susceptible individuals include anxiety, cardiac symptoms, and insomnia. Great attention has been paid to edible products that contain beneficial ingredients other than caffeine, either alone or in combination with smaller amounts of caffeine than are typically consumed.

[0004] The psychological effects of polyphenols derived from plant extracts have been studied. Jackson et al. (Nutritional Neuroscience, 2021) reported that consumption of coffee berry extract and / or apple extract can improve mood and increase cerebral blood flow in healthy individuals. The positive effects are thought to be due to polyphenols derived from coffee berry (chlorogenic acid) and apple (flavanols). Polyphenols possess both anti-inflammatory and antioxidant properties and are known to cause positive mood changes.

[0005] Ward-Ritacco et al. (Journal of Cognitive Enhancement, 2021) reported that moderate doses of caffeine combined with polyphenols derived from apple extract were effective in improving cognitive outcomes, particularly a seven-count consecutive subtraction task, and mood responses to the task (including alertness and feelings of mental and physical fatigue). However, Ward-Ritacco et al. found that very low doses of caffeine (10-20 mg) combined with apple polyphenols were not consistently associated with improvements in cognition, motivation, or mood outcomes.

[0006] In contrast, a series of recent publications have cast doubt on the effectiveness of polyphenols. For example, Reed et al. (Journal of Cognitive Enhancement, 2019) reported a study on the effects of acute consumption of polyphenol-rich decaffeinated coffee berry extract on performance in a series of fatigued cognitive tasks. Reed et al. concluded from their results that drinking coffee berry extract had no effect on self-reported motivation to complete the cognitive tasks or on working memory or sustained attention performance.

[0007] More recently, McGranahan et al. (Current Developments in Nutrition, 2021) reported that consumption of a beverage containing 100 mg or 300 mg of coffee bean extract one hour before a cognitive test or two hours before a bout of high-intensity exercise had no effect on feelings of alertness, energy, and fatigue or cycling performance. [Prior art documents] [Non-patent literature]

[0008] [Non-Patent Document 1] Jackson et al.,Nutritional Neuroscience,2021 [Non-patent document 2] Ward-Ritacco et al.,Journal of Cognitive Enhancement,2021 [Non-patent document 3] Reed et al.,Journal of Cognitive Enhancement,2019 [Non-patent document 4] McGranahan et al.,Current Developments in Nutrition,2021 Summary of the Invention [Problem to be solved by the invention]

[0009] Despite the above disclosure, there remains a need for new compositions and beverages that further enhance cognitive function, mental energy, and mood compared to conventional caffeine-containing or decaffeinated products. There is also a need for methods of enhancing cognitive function, mental energy, and mood with compositions or beverages for specific subject pools in need of such enhancement. There is also a need for methods of enhancing cognitive function, mental energy, and mood using compositions or beverages with identified ingredients and their optimized content. [Means for solving the problem]

[0010] Methods and compositions for improving cognitive and mood function The present disclosure presents compositions, beverages, and methods that meet the above needs.

[0011] In some embodiments, the present disclosure relates to an edible composition. In one example, the edible composition comprises: a first polyphenol; and at least one essential oil, wherein the ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1.

[0012] In some embodiments, the at least one essential oil is selected from terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides, and derivatives and / or any combination thereof.

[0013] In some embodiments, the first polyphenol and the at least one essential oil are derived from the same plant species, while in other embodiments, the first polyphenol and the at least one essential oil are derived from different plant species.

[0014] In an additional embodiment, the at least one essential oil comprises a first essential oil and a second essential oil, wherein the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0015] In some embodiments, the at least one essential oil is selected from the group consisting of: Rosa spp., Sophora spp., Citrus spp., Fragaria spp., Juniperus spp., Murraya spp., Sambucus spp., Syzygium spp., Angelica spp., Helichrysum spp., Hibiscus spp. Genus: Chamomilla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum Amomum genus, Cinnamomum genus, Coriandrum genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Curcuma genus, Euonymus genus, Fennel genus, Litsea genus, Salvia genus, Satureia genus, The plant is derived from a plant genus selected from the group consisting of Schinus, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, or any combination thereof.

[0016] In an embodiment, the first polyphenol is selected from the group consisting of Camellia spp., Coffea spp., Ilex spp., Paullinia spp., Theobroma spp., Hypericum spp., Beta spp., Glycine spp., Ginkgo spp., Matricaria spp., Moringa spp., Magnolia spp., Withania spp., Aspalathus spp., Euterpe spp., Euterpe genus, Crocus genus, Polygonum genus, Ribes genus, Rose genus, Sophora genus, Citrus genus, Fragaria genus, Walnut genus, Litchi genus, Lycium genus, Apple genus, Mango genus, Murraya genus, Olive genus, Passiflora genus, Cherry genus, Prunus genus, Pomegranate genus , Sambucus genus, Myrtle genus, Vaccinium genus, Vitis genus, Aronia genus, Angelica genus, Hibiscus genus, Chamomilla genus, Chamaemelum genus, Jasminum genus, Lavandula genus, Melissa genus, Valerian genus, Anthemis genus, Amomum genus, Cinnamon genus innamomum genus, Coriandrum genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Turmeric genus, Fennel genus, Salvia genus, Satureia genus, Schinus genus, Mentha genus, Basil genus, Petroselinum genus, Pimpinella genus, Piper genus,The plant is derived from a plant genus selected from the group consisting of Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, Satureja, or any combination thereof.

[0017] In some embodiments, the first polyphenol is selected from the group comprising a flavonoid, a phenolic acid, a curcuminoid, a lignan, a stilbene, a phenolic terpene, a glycoside, a glucuronide, a depside, or any combination thereof.

[0018] The flavonoid is selected from the group including flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanidins, gallates, glycosides, polymers thereof, or any combination thereof.

[0019] The flavanol is selected from the group including catechin, epicatechin, catechin gallate, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, epigallocatechin gallate, proanthocyanidins, or any combination thereof.

[0020] The flavone is selected from the group comprising luteolin, apigenin, tangeretin, chrysin, or any combination thereof.

[0021] The flavonol is selected from the group including quercetin, kaempferol, myricetin, rutin, and any combination thereof.

[0022] The flavanone is selected from the group including eriodictyol, hesperetin, naringenin, or any combination thereof.

[0023] The isoflavones are selected from the group including genistein, daidzein, or any combination thereof.

[0024] The anthocyanidins are selected from the group comprising cyanidin, delphinidin, malvidin, pelargonidin, aurantidin, capensinidin, europinidin, hirustidine, peonidin, petunidin, pulcheridin, rosinidin, and / or combinations thereof.

[0025] The phenolic acid is selected from the group including rosmarinic acid, vanillic acid, caffeic acid, gallic acid, protocatechuic acid, salicylic acid, ferulic acid, sinapic acid, chlorogenic acid, coumaric acid, or any combination thereof.

[0026] The curcuminoid is selected from the group comprising bisdemethoxycurcumin, demethoxycurcumin, curcumin, or any combination thereof.

[0027] The lignans are selected from the group including lariciresinol, pinoresinol, matairesinol, syringaresinol, sesamin, sesaminol, and any combination thereof.

[0028] The stilbene is selected from the group including resveratrol, pterostilbene, and any combination thereof.

[0029] The phenolic terpene is selected from the group comprising carnosic acid, rosmanol, carnosol, or any combination thereof.

[0030] In some embodiments, the composition comprises sage (Salvia officinalis and / or Spanish sage (Salvia lavandulifolia)). In this embodiment, the first polyphenol and the at least one essential oil compound are both derived from sage. In further embodiments, the first polyphenol is derived from sage (Salvia officinalis) and the at least one essential oil is derived from Spanish sage (Salvia lavandulifolia). In some embodiments, the sage is selected from sage extract, aqueous sage extract, sage concentrate, sage oil, or sage juice.

[0031] In some embodiments, the composition comprises grape seeds. In this embodiment, the first polyphenol is derived from grape seeds. In some embodiments, the grape seeds are selected from grape seed extract, aqueous grape seed extract, grape seed concentrate, grape seed oil, or grape seed juice.

[0032] Further embodiments additionally incorporate a second polyphenol, the second polyphenol being derived from a different plant genus or species than the first polyphenol. In some embodiments, the second polyphenol comprises a flavonoid, a phenolic acid, a curcuminoid, a lignan, a stilbene, a phenolic terpene, a glycoside, a glucuronide, a depside, or any combination thereof.

[0033] In some embodiments, the second polyphenol is not derived from sage or grape seed. In some embodiments, the second polyphenol is derived from a natural source, and the natural source is a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soybeans, or any combination thereof.

[0034] In some embodiments, the second polyphenol is selected from the group consisting of Camellia spp., Coffea spp., Ilex spp., Paullinia spp., Theobroma spp., Hypericum spp., Beta spp., Glycine spp., Ginkgo spp., Matricaria spp., Moringa spp., Magnolia spp., Withania spp., Aspalathus spp., Euterpe spp., and the like. Euterpe genus, Crocus genus, Polygonum genus, Ribes genus, Rosa genus, Sophora genus, Citrus genus, Fragaria genus, Juglans genus, Litchi genus, Lycium genus, Malus genus, Mango genus, Murraya genus, Olea genus, Passiflora genus, Prunus genus, Pomegranate genus Genus: Sambucus, Myrtle, Vaccinium, Vitis, Aronia, Angelica, Hibiscus, Chamomilla, Chamaemelum, Jasminum, Lavandula, Melissa, Valerian, Anthemis, Amomum, Cinnamon innamomum genus, Coriandrum genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Turmeric genus, Fennel genus, Salvia genus, Satureia genus, Schinus genus, Mentha genus, Basil genus, Petroselinum genus, Pimpinella genus, Piper genus,It is derived from a plant genus selected from the genera Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, and Satureja.

[0035] In some embodiments, the composition further comprises a sweetener, such as 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, hemandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayounoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukuroziosides, phlomisoside I, periandrin I, abu Lusoside A, and cyclocaryoside I, sugar alcohols such as erythritol, sucralose, potassium acesulfame, 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.

[0036] In some embodiments, the composition further comprises at least one additional ingredient or functional ingredient, or both.

[0037] In some embodiments, the composition comprises an essential oil, caffeine, a first polyphenol, and optionally a second polyphenol. The first or second polyphenol may be selected from the group consisting of Camellia, Coffea, Ilex, Paullinia, Theobroma, Hypericum, Beta, Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Aspalathus, and the like. s), Euterpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mango, Murraya, Olea, Passiflora, Sa Prunus spp., Pomegranate spp., Sambucus spp., Myrtles spp., Vaccinium spp., Vitis spp., Aronia spp., Angelica spp., Hibiscus spp., Chamomilla spp., Chamaemelum spp., Jasminum spp., Lavandula spp., Melissa spp., Valerian spp. Genus, Anthemis genus, Amomum genus, Cinnamomum genus, Coriandrum genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Curcuma genus, Fennel genus, Salvia genus, Satureia genus, Schinus genus, Mentha genus, Ocimum genus,The plant may be selected from the group consisting of the genus Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, and Satureja.

[0038] In an embodiment, the essential oil is selected from the group consisting of rose (Rosa), sophora, citrus (Citrus), Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla recutita (C. Genus Hamomilla, Genus Chamaemelum, Genus Cymbopogon, Genus Geranium, Genus Matricaria, Genus Jasminum, Genus Lavandula, Genus Melissa, Genus Valerian, Genus Agave, Genus Anthemis, Genus Amo mum, Cinnamon (Cinnamomum), Coriander (Coriandrum), Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Satureia, San The plant may be selected from the group consisting of Schinus, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, or any combination thereof.

[0039] In embodiments, the Camellia spp. can be in an amount of about 100 mg to about 4.0 g, about 300 mg to about 2.0 g, about 500 mg to about 1.0 g, or about 700 mg to about 900 mg.

[0040] In embodiments, the amount of Salvia spp. can be about 100 mg to about 500 mg, about 50 mg to about 700 mg, about 200 mg to about 300 mg, or about 400 mg to about 500 mg.

[0041] In embodiments, caffeine may be in an amount greater than zero but less than 10 mg, less than 20 mg, less than 30 mg, less than 40 mg, less than 50 mg, less than 60 mg, less than 75 mg, less than 100 mg, or less than 150 mg.

[0042] In some embodiments, the composition is in a drinkable liquid form, a concentrate form, a dry form, or a semi-dry form, hi some embodiments, the composition is a gum, a gel, a tablet, a capsule, a granule, a cubic, or a dry powder.

[0043] In some embodiments, the composition is a beverage selected from the group consisting of a non-carbonated beverage, a carbonated beverage, a juice beverage, a fruit juice, a coffee beverage, a tea beverage, a milk beverage, a dairy beverage, a plant protein beverage, a plant-based beverage, a sports beverage, and an energy drink. In some embodiments, the composition has a Brix value of about 1° to about 25°, about 5° to about 20°, or about 7° to about 15°.

[0044] In some embodiments, the composition has a total polyphenol content of about 0.002 wt% to about 2 wt%, about 0.05 wt% to about 1 wt%, or about 0.1 wt% to about 0.5%.

[0045] In some embodiments, the composition has a dosage of total polyphenols per serving of 15 mg to about 300 mg, about 30 mg to about 200 mg, or about 45 mg to about 150 mg.

[0046] In some embodiments, the weight ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1, from about 1:9 to about 90:1, from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, from about 1:4 to about 40:1, from about 1:3 to about 30:1, or from about 1:2 to about 20:1.

[0047] In some embodiments, the weight ratio of total caffeine to total plant extract composition is from 1:300 to 1:1, from about 1:275 to about 1:2, from about 1:250 to about 1:3, from about 1:225 to about 1:4, from about 1:200 to about 1:5, from about 1:200 to about 1:20, from about 1:175 to about 1:6, from about 1:150 to about 1:7, from about 1:125 to about 1:8, from about 1:100 to about 1:9, or from about 1:50 to about 1:10, or any range therebetween.

[0048] In some embodiments, the ratio of the at least one essential oil to the at least one aqueous extract is from about 1:10 to about 1:800, from about 1:8 to about 1:600, from about 1:6 to about 1:400, from about 1:4 to about 1:200, from about 1:2 to about 1:100, from about 1:100 to about 1:800, from about 1:200 to about 1:800, or from about 1:10 to about 1:4, or any range therebetween.

[0049] In some embodiments, the composition has from about 0.001 wt% to about 1 wt%, from about 0.05 wt% to about 1 wt%, or from about 0.1 wt% to about 0.5% total essential oils.

[0050] In some embodiments, the composition has a dosage of at least one essential oil of from 3 mg to about 150 mg, from about 10 mg to about 100 mg, or from about 25 mg to about 50 mg per serving.

[0051] In some embodiments, the first polyphenol and at least one essential oil are derived from sage extract, and the dosage of sage extract is about 50 mg to about 1000 mg, about 100 mg to about 800 mg, or about 200 mg to about 600 mg per serving. More particularly, in these embodiments, sage extract is the source of both the first polyphenol and the at least one essential oil and is contained within the composition.

[0052] In some embodiments, the first polyphenol is derived from sage, and the composition has a weight ratio of the first polyphenol derived from sage to total essential oil of from about 2:1 to about 200:1. In some embodiments, the first polyphenol comprises at least one of: luteolin glycoside, luteolin glucuronide, and rosmarinic acid.

[0053] In some embodiments, the first polyphenol is derived from grape seed extract, and the composition has a grape seed extract dosage of about 50 mg to about 1000 mg, about 100 mg to about 800 mg, or about 200 mg to about 600 mg per serving. More particularly, in these embodiments, grape seed extract is the source of the first polyphenol, but contains other compounds as well. In these embodiments in which the first polyphenol is derived from grape seeds, the composition has a first polyphenol to total essential oil weight ratio of about 2:1 to about 200:1. In some embodiments, the first polyphenol comprises at least one of: catechin and procyanidin.

[0054] In another embodiment, a beverage is disclosed. The beverage comprises a first polyphenol and at least one essential oil, wherein the beverage has a weight ratio of total polyphenols to total essential oils of about 1:10 to about 100:1. In this embodiment, the first polyphenol is derived from sage. In some embodiments, the beverage further comprises a second polyphenol not derived from sage. In some embodiments, the second polyphenol is derived from a natural source, the natural source being a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soybeans, or any combination thereof. In some embodiments, the sage product is sage extract.

[0055] In yet another embodiment, a beverage is disclosed comprising a first polyphenol and at least one essential oil, wherein the beverage has a weight ratio of total polyphenols to total essential oils of about 1:1 to about 100:1. In this embodiment, the first polyphenol is derived from grape seeds.

[0056] In some embodiments, the beverage further comprises a second polyphenol not derived from a grape seed product. In some embodiments, the second polyphenol is derived from a natural source, the natural source being a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soybeans, or any combination thereof. In some embodiments, the grape product is grape seed extract.

[0057] In another aspect, the present disclosure provides a method for improving a condition in a human, the method comprising administering to a human in need thereof a dietary composition comprising a first polyphenol and at least one essential oil, the composition comprising a total polyphenol to total essential oil ratio of about 1:10 to about 100:1.

[0058] In some embodiments, administration of the composition to a human results in one or more effects on the human: improving cognitive function; improving mood; improving sleep function; improving alertness; improving feelings of contentment; improving composure; improving calmness; improving mental performance; improving memory accuracy; improving speed of memory; improving relaxation; improving / sustaining attention; improving attention accuracy; improving the Stroop effect; improving speed of attention; reducing stress; relieving tension; reducing feelings of mental fatigue; reducing anxiety; reducing lethargy; relieving headaches; promoting normal sleep maintenance; reducing sleep onset latency; improving sleep quality; reducing the subjective sensation of jet lag; or any combination thereof.

[0059] In some embodiments, administration of the composition to a human causes one or more effects associated with improved mood, including increased happiness, increased friendliness, increased sociability, increased carefree feeling, increased relaxation, increased euphoria, and / or increased cheerfulness.

[0060] In some embodiments, the composition takes effect after a period of time after administration, the period of time being about 5 minutes, about 15 minutes, about 30 minutes, about 60 minutes, about 90 minutes, about 120 minutes, about 150 minutes, about 200 minutes, about 250 minutes, or about 300 minutes.

[0061] In some embodiments, the composition administered to a human comprises 15 mg, at least 50 mg, at least 75 mg, at least 100 mg, at least 150 mg, at least 200 mg, at least 250 mg, or at least 300 mg of total polyphenols. In some embodiments, the composition administered to a human comprises at least 3.0 mg, at least 50 mg, at least 100 mg, or at least 150 mg of total essential oils.

[0062] Definitions and Interpretation of Selected Terms As used herein, "weight percent," "wt %, "weight percent," "wt %," and variations thereof refer to the concentration of a substance as the weight of the substance divided by the total weight of the composition multiplied by 100. It is understood that "percent," "%," and the like, as used herein, are intended to be synonymous with "weight percent," "wt %," and the like.

[0063] 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 microliter (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 for molecular weight; 1 Da is equal to 1 g / mole. The unit of temperature used herein is degrees Celsius (°C).

[0064] The term "about" is used in conjunction with numerically expressed values ​​to include standard variations in measurement expected by one of ordinary skill in the art, and is understood to have the same meaning as "approximately" and to cover the typical margin of error (e.g., ±15%, ±10%, ±5%, ±1%, ±0.5%, or ±0.1% of the stated value). The term "about" also encompasses amounts that vary due to various equilibrium conditions for compositions resulting from a particular initial composition. Whether modified by the term "about," the claims include equivalent amounts.

[0065] 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 content clearly dictates otherwise. Thus, for example, reference to a composition containing "a compound" includes having two or more compounds that are the same as each other or different from each other. It should also be noted that the term "or" is generally used in its "and / or" sense unless the content 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, and the lack of combinations when interpreted in the alternative ("or").

[0066] For brevity and clarity, any range of values ​​given herein contemplates all values ​​within the range and should be construed as support for a claim reciting any subranges with endpoints that are real values ​​within that specified range. By way of a hypothetical illustrative example, a disclosure herein of a range of 1 to 5 would be considered to support any of the following ranges: 1-5; 1-4; 1-3; 1-2; 2-5; 2-4; 2-3; 3-5; 3-4; and 4-5.

[0067] The term "substantially" is used herein to describe the inherent degree of uncertainty that can be attributed to any quantitative comparison, value, measurement, or other expression. The term "substantially" is also used herein to describe the extent to which a quantitative expression can deviate from the stated standard without resulting in a change in the basic functionality of the subject matter at issue.

[0068] The term "substantially free" can refer to any component that is absent or largely absent from the compositions of the present disclosure. When referring to "substantially free," it is intended that the component is not intentionally added to the compositions of the present disclosure. The use of the term "substantially free" of a component allows for trace amounts of the component to be included in the compositions of the present disclosure due to the presence of another component. However, when a component of a composition is said to be "substantially free," it is recognized that only trace or insignificant amounts of the component are permitted. Furthermore, when a component of a composition is said to be "substantially free," it is understood that the presence of a trace or insignificant amount of the component does not affect the effectiveness of the composition. If a component is not explicitly included herein, or its possible inclusion is not stated herein, it is understood that the compositions of the present disclosure may be substantially free of that component. Similarly, the explicit inclusion of a component allows for the explicitly defined component to be substantially absent from the composition by allowing for its explicit exclusion.

[0069] As used herein, the term "comprises" specifies the presence of stated features, integers, steps, operations, elements, and / or components, but does not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and / or groups thereof.

[0070] As used herein, the transitional phrase "consisting essentially of" means that the claims should be construed to include the specified materials or steps recited in the claims and that do not materially affect the basic and novel characteristics of the claimed disclosure. Thus, the term "consisting essentially of," when used in the claims of the present disclosure, is not intended to be construed as equivalent to "comprising."

[0071] As used herein, the terms "enhancement" and "augmentation" (and grammatical variations thereof) describe an increase of at least about 1%, 5%, 10%, 15%, 25%, 50%, 75%, 100%, 150%, 200%, 300%, 400%, 500%, or more compared to a control.

[0072] As used herein, the terms "reduction," "decrease," and "reduction" (and grammatical variations thereof) describe a decrease of, for example, at least about 1%, 5%, 10%, 15%, 20%, 25%, 35%, 50%, 75%, 80%, 85%, 90%, 95%, 97%, 98%, 99%, or 100% compared to a control. In certain embodiments, a reduction can result in an undetectable or essentially undetectable (i.e., an insignificant amount, e.g., less than about 10%, even less than 5%, or even less than 1%) activity or amount.

[0073] As used herein, the term "beverage" refers to 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 may first be mixed with any drinkable liquid or semi-liquid to obtain the beverage.

[0074] As used herein, the term "cognitive function" or "cognition" generally refers to aspects of an individual's psychosocial presentation. Cognitive function relates to multiple mental abilities, including learning, thinking, reasoning, memory, problem-solving, decision-making, focusing, concentrating, and attention.

[0075] As used herein, the term "attention" refers to the ability to direct and focus cognitive activity on a particular stimulus. It is the ability or power to focus mentally. Sustained attention refers to a state in which attention must be maintained over a period of time.

[0076] The term "alertness" as used herein refers to a mental state of careful and continuous attention, or of being alert and prompt, or of being quick to perceive and / or act. It is alert, careful, mentally alert and alert, and prompt.

[0077] The term "mental fatigue" as used herein refers to a state of awareness that describes a widespread distress associated with mental weakness. Such mental fatigue may manifest itself as somnolence (decreased alertness) or a general decrease in attention (not necessarily sleepiness). It may also be described as a decreased level of consciousness. Mental fatigue may be caused by sustained mental effort and attention to a specific task, as well as high levels of stress or emotion. Essentially, any mental process that is overloaded may result in mental fatigue.

[0078] The term "mood," as used herein, refers to an individual's temporary state of mind or quality of feeling (emotional state) at a particular time. Moods differ from simple emotions in that they are less distinct, less intense, and less likely to be triggered by specific stimuli or events. Moods are generally positive or negative in valence. Moods are internal, subjective states. Various measurable aspects of mood functioning or various parameters related to mood include happiness, friendliness, sociability, carefree feeling, relaxation, calmness, euphoria, and / or cheerfulness.

[0079] As used herein, the term "relaxation" refers to the act of mentally relaxing or the state of being mentally relaxed.

[0080] As used herein, the term "headache" refers to persistent or persistent pain or discomfort in the head region.

[0081] As used herein, the term "sports performance" refers to any endurance sport, sustained high intensity sport, or team sport that requires physical performance.

[0082] As used herein, "coffee berry" refers to the fruit of the coffee plant (Coffea spp.), in which the exocarp and outer mesocarp (i.e., pulp) surround the inner mesocarp (i.e., mucilage) and endocarp (i.e., husk), which in turn surround the seed (i.e., bean). Thus, the term coffee berry specifically refers to the entire coffee berry, which may or may not include the berry stem.

[0083] As used herein, the term "juice product" refers to a beverage product made from juice or a combination of juice with water or other components for human and / or animal nutrition, health maintenance, health enhancement, and / or recreational purposes. Particularly preferred juice products include those intended for human consumption. "Juice" refers to a liquid naturally found in plant material, or a diluted form of such a liquid. As used herein, juice is not produced by solubilizing plant material. An "extract" is a material that is drawn or forced from plant material, for example, by thermal, chemical, or high-pressure means. An extract, while it may be a liquid, is not naturally found in a plant in liquid form, but instead is a combination of chemical components not naturally found in the plant's liquid.

[0084] As used herein, the term "plant extract" / "plant extract" refers to a substance produced by extracting components from a matrix (e.g., plant raw material) by using a solvent (e.g., ethanol, oil, or water).

[0085] The term "aqueous extract" as used herein refers to an extract produced by using water or a mixture of water and a polar solvent completely dissolved in water (e.g., aqueous ethanol solution / mixture of water and ethanol). The form of the aqueous extract may be solid or liquid depending on the water content.

[0086] As used herein, the term "tea infusion" refers to a liquid tea beverage brewed using water. "Concentrated tea infusion" refers to a tea infusion concentrated by partially removing water. Concentrated tea infusions may contain about 20% to about 70% extract and about 80% to about 30% water. In some embodiments, concentrated tea infusions may contain about 30% extract and about 70% water.

[0087] As used herein, the term "epigallocatechin gallate" or "EGCG" encompasses the concentrated catechin used in Examples 2 and 3 and throughout this application. EGCG has strong antioxidant properties and the potential to reduce stress and inflammation. EGCG is a polyphenol found especially in Camellia species.

[0088] The term "nutrition" as used herein refers to a compound or mixture of compounds that, when ingested, provides a nutritional benefit to a human ingesting the compound or mixture of compounds. Thus, the term nutrition as used herein specifically includes a compound or mixture of compounds that, through metabolism of the compound or mixture of compounds, provides energy (e.g., polysaccharides), interacts with the nervous and / or immune system to modulate, preferably stimulate, the nervous and / or immune system (e.g., caffeine), or provides a protective function (e.g., polyphenols as antioxidants).

[0089] The term "polyphenols" as used herein refers to a diverse group of compounds produced by plants that contain a phenolic ring to which at least one, and more typically at least two, OH groups are covalently attached. Polyphenols as used herein encompass the subclasses: flavonoids, phenolic acids, lignans, curcuminoids, phenolic terpenes, and stilbenes.

[0090] As used herein, "flavonoid" refers to a class of plant metabolites with a common 15-carbon skeleton containing two phenyl rings and a heterocyclic ring. "Flavonoid" includes flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanins, or their gallates, or their glycosides, or their oligomers / polymers. Non-limiting examples of flavanols include catechin, epicatechin, gallocatechin, epigallocatechin, and gallates, theaflavin, theaflavin-3-gallate, theaflavin-3'-gallate, theaflavin-3,3'-gallate, thearubigin, procyanidin, cinnamtannin, or their gallates. Non-limiting examples of flavones include apigenin, luteolin, chrysoeriol, isoleufolin, hispidulin, tangeretin, or their glycosides. Non-limiting examples of flavonols include quercetin, isorhamnetin, kaempferol, galangin, myricetin, or glycosides thereof. Non-limiting examples of flavanones include eriocitrin, eriodictyol, hesperetin, hesperidin, naringenin, narirutin, pinocembrin, neoeriocitrin, poncirin, sakuranetin, or glycosides thereof. Non-limiting examples of isoflavones include genistein, malonylgenistin, daidzein, or glycosides thereof. Non-limiting examples of anthocyanins include cyanidin, delphinidin, malvidin, pelargonidin, or glycosides thereof. Non-limiting examples of anthocyanidins or anthocyanins include cyanidin, delphinidin, malvidin, pelargonidin, petunidin, peonidin, and glycosides thereof. More examples of flavonoids within the context of this disclosure include stilbenoids, dihydroflavonols, anthocyanidins, tannins, flavones, flavan-3-ols, flavan-4-ols, flavan-3,4-diols, homoisoflavonoids, bioflavonoids, isoflavonoids, neoflavonoids, or derivatives thereof.

[0091] As used herein, "phenolic acid" includes hydroxybenzoic acid or hydroxycinnamic acid. Non-limiting examples of hydroxybenzoic acids include protocatechuic acid, gallic acid, vanillic acid, ellagic acid, salicylic acid, or any salt or derivative thereof. Non-limiting examples of hydroxycinnamic acids include caffeic acid, ferulic acid, sinapic acid, chlorogenic acid, p-coumaric acid, quinic acid, or any salt or derivative thereof.

[0092] As used herein, "lignan" includes sesamin, sesaminol, sesamol, sesamolin, secoisolariciresinol, pinoresinol, lariciresinol, or any derivative thereof.

[0093] As used herein, "curcuminoid" includes bisdemethoxycurcumin, demethoxycurcumin, curcumin, or any derivative thereof.

[0094] As used herein, "stilbene" includes resveratrol and pterostinene.

[0095] As used herein, "phenolic terpene" includes carnosic acid, rosmanol, carnosol, or derivatives thereof.

[0096] "Polyphenols" according to the present disclosure may be derived from plant sources including, but not limited to, green tea, cocoa beans, cocoa, whole grains such as sorghum, black tea, yokeberry, kidney beans, peppermint, oregano, tangelo, parsley, sage, celery seed, vervain, soybean, capers, saffron, lovage, black elderberry, pepper, black raspberry, black currant, plum, bilberry, blueberry, chestnut, walnut, cranberry, clove, olive, rosemary, spearmint, common thyme, turmeric, sesame seed, grape, grape seed, kale.

[0097] Non-limiting examples of plant genera sources of polyphenols described within the context of this disclosure include: Camellia (Camellia), Coffee (Coffea), Ilex (Ilex), Guarana (Paullinia), Cacao (Theobroma), Hypericum (Hypericum), Beta (Beta), Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Aspalathus, Euterpe, Crocus Polygonum spp., Ribes spp., Rosa spp., Sophora spp., Citrus spp., Fragaria spp., Juglans spp., Litchi spp., Lycium spp., Malus spp., Mango spp., Murraya spp., Olea spp., Passiflora spp., Prunus spp., Pomegranate spp., Sambucus spp., Myrtles Syzygium genus, Vaccinium genus, Vitis genus, Aronia genus, Angelica genus, Hibiscus genus, Chamomilla genus, Chamaemelum genus, Jasminum genus, Lavandula genus, Melissa genus, Valerian genus, Anthemis genus, Amomum genus, Cinnamomum genus, Coriander genus riandrum genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Turmeric genus, Fennel genus, Salvia genus, Satureia genus, Schinus genus, Mentha genus, Basil genus, Petroselinum genus, Pimpinella genus, Piper genus, Thymus genus,Ginger (Zingiber), Aloe (Aloe), Bacopa (Bacopa), Daucus (Daucus), Euterpe (Euterpe), Humulus (Humulus), Juniperus (Juniperus), Malpighia (Malpighia), Morus (Morus), Phyllanthus (Phyllanthus), Rubus (Rubus), Satureja (Satureja).

[0098] Non-limiting examples of plant species sources of polyphenols within the context of the present disclosure include: Tea plant (Camellia sinensis), Assam tea (Camellia assamica), Arabica coffee (Coffea arabica), Robusta coffee (Coffea canephora), Eugenioides coffee (Coffea eugenioides), Mate tea (Ilex paraguariensis), Tarayou tree (Ilex latifolia), Yaupon tree (Ilex vomitoria), Guayusa (Ilex guayusa), Ilex kudingcha (Ilex kudingcha), Guarana (Paullinia cupana), Cacao (Theobroma cacao), St. John's wort (Hypericum perforatum), Beet (Beta vulgaris), Soybean (Glycine max), Ginkgo biloba, German chamomile (Matricaria chamomilla), Moringa oleifera, Chinese laurel (Magnolia officinalis), Ashwagandha (Withania somnifera), Rooibos (Aspalathus linearis), Acai (Euterpe oleracea), Saffron (Crocus sativus), Polygonum multiflorum, Japanese knotweed (Polygonum cuspidatum), Gooseberry (Ribes spp.), Rose (Rosa spp.), Sophora japonica, Citrus (Citrus spp.), Strawberry (Fragaria spp.), Walnut (Juglans spp.), Litchi (Litchi chinensis), Lycium barbarum, Goji berry (Lycium chinense), Apple (Malus spp.), Mango (Mangifera indica), Murraya spp., Olive (Olea europaea, Passionflower (Passiflora incarnata), Cherry Blossom (Prunus spp.), Pomegranate (Punica spp.), Elderberry (Sambucus spp.), Clove (Syzygiumaromaticum), Vaccinium spp., Vitis spp., Aronia melanocarpa, Aronia arbutifolia, Aronia prunifolia, Angelica sinensis, Angelica acutiloba, Angelica archangelica, Roselle (Hibiscus sabdariffa), Chamomile (Chamomilla recutita), Roman chamomile (Chamaemelum nobile), Jasminum sambac, Jasminum flexile, Jasminum mesnyi, Jasminum angustifolium angustifolium, Lavandula spp., Lemon balm (Melissa officinalis), Valerian (Valeriana officinalis), Roman chamomile (Anthemis nobilis), Amomum subulatum, Cinnamon (Cinnamomum burmanni), Cinnamon (Cinnamomum cassia), Cinnamon (Cinnamomum loureirin), Ceylon cinnamon (Cinnamomum zeylanicum), Camphor tree (Cinnamomum camphora), Coriander (Coriandrum sativum), Coriandrum tordylium, Cardamom (Elettaria cardamomum), Eucalyptus globulus globulus, Eucalyptus cneorifolia, Eucalyptus dives, Eucalyptus dumosa, Eucalyptus goniocalyx, Eucalyptus hollisteshoristes, Eucalyptus kochii, Eucalyptus leucoxylon, Eucalyptus largiflorens, Eucalyptus oleosa, Eucalyptus polybractea, Eucalyptus radiata, White gum (Eucalyptus rossii), Red ironbark (Eucalyptus sideroxylon), Eucalyptus smithii, Honey lemon eucalyptus (Eucalyptus staigeriana), Eucalyptus tereticornis tereticornis, Eucalyptus viridis, Capsicum spp., Turmeric (Curcuma longa), Fennel (Foeniculum vulgare), Sage (Salvia officinalis), Spanish sage (Salvia lavandulifolia), Rosemary (Salvia rosmarinus), Salvia hispanica, Salvia columbariae, Salvia polystachya, Salvia bowleyana, Salvia cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis prionitis), Salvia sonchifolia, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, Salvia divinorumdivinorum, Satureia hortensis, Winter savory (Satureia montana), Peppermint (Schinus mole), Red pepper (Schinus terebinthifolia), Peppermint (Mentha piperita), Spearmint (Mentha spicata), Bergamot mint (Mentha citrate), Basil (Ocimum basilicum), Lemon basil (Ocimum citriodorum), Ocimum kilimandscharicum, Wild basil (Ocimum americanum), Ocimum gratissimum, Ocimum tenuiflorum, Parsley (Petroselinum crispum), Petroselinum segnetum segetu, anise (Pimpinella anisum), pepper (Piper nigrum), thyme (Thymus vulgaris), Thymus zygis, American thyme (Thymus serpyllum), lemon thyme (Thymus citriodorus), Thymus praecox, Thymus pseudolanuginosus, ginger (Zingiber officinale), ginger (Zingiber mioga), aloe vera (Aloe vera), Bacopa monnieri, wild ginseng (Daucus carota), acai (Euterpe oleracea), hops (Humulus lupulus), Juniperus spp., Acerola (Malpighia emarginata), Mulberry (Morus spp.), Phyllanthus emblica, Rubus spp., Satureja montana.

[0099] Non-limiting examples of plant genera sources of essential oils described within the context of this disclosure include: Rosa spp., Sophora spp., Citrus spp., Fragaria spp., Juniperus spp., Murraya spp., Sambucus spp., Syzygium spp., Angelica spp., Helichrysum spp., Hibiscus spp., Chamomilla spp., Chamaemelum spp., Cymbopogon spp., Geranium spp., Matricaria spp., Jasminum spp., Lavandula spp., Melissa spp., Valerian spp., Agave spp., Anthemis spp. Themis, Amomum, Cinnamomum, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Satureia, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus.

[0100] Non-limiting examples of plant species sources of essential oils described within the context of this disclosure include: Rose (Rosa) spp., Sophora japonica (Palm Tree), Citrus (Citrus) spp., Fragaria spp., Juniperus spp., Murraya spp., Sambucus spp., Clove (Syzygium aromaticum), Angelica sinensis (Angelica sinensis), Angelica acutiloba (Angelica archangelica), Helichrysum arenarium (Helichrysum arenarium), Curry plant (Helichrysum italicum), Roselle (Hibiscus sabdariffa), Chamomile (Chamomilla recutita), Roman chamomile (Chamaemelum nobile), Lemongrass (Cymbopogon citratus, Geranium spp., German chamomile (Matricaria chamomilla), Jasminum sambac, Jasminum flexile, Jasminum mesnyi, Jasminum angustifolium, Lavandula spp., Lemon balm (Melissa officinalis), Valerian (Valeriana officinalis), Tuberose (Agave amica), Roman chamomile (Anthemis nobilis), Amomum subulatum, Cinnamon (Cinnamomum burmanni), Cinnamon (Cinnamomum cassia), Cinnamon (Cinnamomum loureirin, Ceylon cinnamon (Cinnamomum zeylanicum), camphor tree (Cinnamomum camphora), coriander (Coriandrum sativum), Coriandrum tordylium, cardamom (Elettaria cardamomum), Eucalyptus globulusglobulus, Eucalyptus cneorifolia, Eucalyptus dives, Eucalyptus dumosa, Eucalyptus goniocalyx, Eucalyptus horistes, Eucalyptus kochii, Eucalyptus leucoxylon, Eucalyptus largiflorens, Eucalyptus oleosa, Eucalyptus polybractea, Eucalyptus radiata radiata, White Gum (Eucalyptus rossii), Red Ironbark (Eucalyptus sideroxylon), Eucalyptus Smithii, Honey Lemon Eucalyptus (Eucalyptus staigeriana), Eucalyptus tereticornis, Eucalyptus viridis, Capsicum spp., Turmeric (Curcuma longa), Ionomus phellomanus, Fennel (Foeniculum vulgare), Litsea cubeba, Sage (Salvia officinalis), Spanish Sage (Salvia lavandulifolia), Rosemary (Salvia rosmarinus) officinalis), Salvia hispanica, Salvia columbariae, Salvia polystachya, Salvia bowleyana, Salvia caballerianacavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia sonchifolia, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, Salvia divinorum, Satureia hortensis, Winter savory, Schinus mole, Schinus terebinthifolia, Peppermint, Mentha piperita, Spearmint, Mentha spicata, Bergamot mint citrate, basil (Ocimum basilicum), lemon basil (Ocimum citriodorum), Ocimum kilimandscharicum, wild basil (Ocimum Americanum), Ocimum gratissimum, Ocimum tenuiflorum, marjoram (Origanum majorana), oregano (Origanum vulgare), parsley (Petroselinum crispum), Petroselinum segetu, anise (Pimpinella anisum), pepper (Piper nigrum), thyme (Thymus vulgaris), Thymus zygis, Thymus japonica serpyllum), lemon thyme (Thymus citriodorus), Thymus praecox, Thymus pseudolanuginosus, ginger (Zingiber officinale), ginger (Zingiber mioga), hops (Humuluslupulus).

[0101] Non-limiting examples of natural plant sources of caffeine (without added additives) that are described within the context of this disclosure include: Camellia genus, coffee genus, cacao genus, Ilex genus, and Cola genus.

[0102] Non-limiting examples of natural plant species sources of caffeine (without additives) that are described within the context of this disclosure include: The Camellia species is selected from the tea plant (Camellia sinensis), such as the Chinese species (C. sinensis var. sinensis) and the Assam species (C. sinensis var. assamica). The Coffea species is selected from the group including Coffea arabica, C. canephora (especially C. canephora var. robusta), C. eugenioides, and combinations thereof. The Theobroma species is selected from the group including Theobroma cacao and combinations thereof. The Ilex species is selected from the group including Ilex paraguariensis, Ilex latifolia, Ilex vomitoria, Ilex guayusa, Ilex kudingcha, and combinations thereof.

[0103] As used herein, "sage" refers to a plant of the Labiatae / Lamiaceae family. "Sage," "common sage," and "Sibelius sage" may be used interchangeably in accordance with the present disclosure.

[0104] As used herein, a plant "extract" (e.g., sage extract) refers to a concentrate of bioactive components from a plant or part thereof extracted using a solvent. Examples of how such concentrates can be produced are given below: plant leaves are mechanically collected and dried with a hot air dryer (continuous process dryer; indirect combustion heat). Plant extracts can be produced or manufactured using a variety of solvents and techniques, including, but not limited to, ethanol, butane, methane, carbon dioxide, ice, water, and steam. Any compound or ingredient according to the present disclosure may be extracted from a plant bred to exhibit a desired purity profile. Any compound or ingredient according to the present disclosure may be purified using supercritical fluid ("SFC") extraction and similar techniques. In one example, the crystallization process involves placing a compound of interest in a liquid and then cooling the solution to form crystals or adding an agent to the solution that reduces the solubility of the compound of interest. In this example, the crystals are subsequently separated from the liquid by filtration or centrifugation.

[0105] As used herein, the term "derived from," e.g., "the first polyphenol is derived from sage," is used to mean that a component is obtained or extracted from a plant source. The term "derived from" can also mean that a component is obtained by synthetic means, e.g., from a synthetic version, analog, or derivative of a naturally extracted component. For example, "essential oil derived from sage" can mean that the essential oil component is extracted from a sage plant, or that the essential oil is synthetically constructed to be a derivative or analog of the essential oil derived from said plant. Additionally, within the scope of this application, when the term "derived from" is used, e.g., "the first polyphenol and the first essential oil are derived from sage extract," this is intended to mean that the sage extract contains both components and is therefore a source of both the polyphenol and the first essential oil component.

[0106] As used herein, the term "serving" includes "serving," "serving size," or "daily servings," as well as "served dose / dosage," "administration," "administered dose / dosage," and "dosage unit." A "serving" has its typical meaning as used in the art and / or refers to the amount of composition administered at a single point of ingestion, e.g., as a single meal, or before, during, and / or after a meal, before bed, etc. If the composition of the present disclosure is in powdered, reconstitutable, or concentrated form, a serving size of the powdered or concentrated composition is preferably mixed with about 50-600 ml, 100-400 ml, preferably 100-300 ml, more preferably 150-250 ml, e.g., about 240 ml, of a carrier, e.g., water. If the composition is provided in the form of a liquid, ready-to-drink composition, one serving size corresponds to the liquid and dry matter amounts and preferred amounts described above, e.g., about 120 ml to about 600 ml (about 4 oz to about 20 oz), or about 180 ml to about 360 ml (about 6 oz to about 12 oz), or about 240 ml to about 300 ml (about 8 oz to about 10 oz). A daily serving of the composition of the present disclosure encompasses at least one serving per day. It is also possible to administer the daily dose in, for example, two or more servings or three or more servings. In this case, the serving size is preferably adjusted accordingly. Furthermore, the amount of the composition required to achieve the beneficial effects according to the present disclosure can be adjusted depending on the particular subject desiring to enjoy the beneficial effects described herein. For example, one serving of the composition may be consumed in the morning, and one serving in the afternoon, evening, or before bed. One serving can be taken at breakfast, and one serving can be administered at dinner or after dinner before going to bed.One serving of the composition of the present disclosure can be part of the breakfast of a human subject, or form the breakfast of a human subject.Similarly, the preferred weight, weight percentage, or weight percent of the dry matter of any component or ingredient of the composition can be determined based on the amount of said component or ingredient per serving size and / or daily serving according to the guidelines in the present disclosure, and vice versa. [Brief explanation of the drawings]

[0107] [Figure 1] FIG. 1 shows an example of a task assignment used to evaluate the acute effects of example beverages on cognitive function and alertness in healthy adult function, according to Example 1. [Figure 2] Figure 2A shows the results of a comparison of fatigue measured by the Profile of Mood States Scale (POMS) for various example beverages according to Study 1 of Example 1. Figure 2B shows the results of a comparison of tension measured by the POMS for various example beverages according to Study 1 of Example 1. Figure 2C shows the results of a comparison of Bond-Lader open-concealment measures for various example beverages according to Study 1 of Example 1. Figure 2D shows the results of a comparison of Stroop reaction time measures for various example beverages according to Study 1 of Example 1. Figure 2E shows the results of a comparison of 2-back reaction time measures for various example beverages according to Study 1 of Example 1. [Figure 3] Figure 3A shows comparative results of fatigue measured by the Profile of Mood States Scale (POMS) for various example beverages according to Study 2 of Example 1. Figure 3B shows comparative results of Bond-Lader alert measures for various example beverages according to Study 2 of Example 1. Figure 3C shows comparative results of Bond-Lader content measures for various example beverages according to Study 2 of Example 1. Figure 3D shows comparative results of 2-back reaction time measures for various example beverages according to Study 2 of Example 1. [Figure 4] Figure 4A shows comparative results of working memory accuracy measures for various example beverages according to Study 3 of Example 1. Figure 4B shows comparative results of 2-back reaction time measures for various example beverages according to Study 3 of Example 1. Figure 4C shows comparative results of Stroop reaction time measures for various example beverages according to Study 3 of Example 1. DETAILED DESCRIPTION OF THE INVENTION

[0108] Composition and Ingredients In one aspect, the present disclosure relates to an edible composition comprising: a first polyphenol; and at least one essential oil, wherein the ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1. In some embodiments, the polyphenols and at least one essential oil are derived from natural sources, such as fruits or vegetables. In some embodiments, the composition is free or substantially free of caffeine.

[0109] The present disclosure is based, at least in part, on the surprising finding that administration of a dietary composition or beverage having both polyphenols and at least one essential oil in a weight ratio of polyphenols to the at least one essential oil of about 1:10 to about 100:1 is effective in improving one or more of the following symptoms or functions: improving cognitive function, reducing mental fatigue, improving alertness, reducing stress, improving calmness, improving alertness, improving mental performance, improving memory, improving memory accuracy, improving mood, improving relaxation, relieving headaches, improving / sustaining attention, improving sports performance, improving sleep function, promoting normal sleep maintenance, reducing sleep onset latency, improving sleep quality, and reducing the subjective sensation of jet lag.

[0110] Results of a well-balanced, randomized, double-blind, placebo-controlled, crossover clinical trial study (see Example 1) showed that the composition performed significantly better than a control beverage in various cognition / alertness tests in healthy humans.

[0111] Polyphenols and essential oils In some embodiments, the composition comprises polyphenols, or functional analogs, derivatives, metabolites, or variants thereof; and at least one essential oil, or functional analogs, derivatives, metabolites, or variants thereof. Caffeine consumption is generally known to have positive health effects on humans, such as improved performance, reduced fatigue, and reduced sensitivity to stimuli, but excessive caffeine consumption may lead to caffeine addiction. In the present disclosure, it has been identified for the first time that a balanced dosage of a combination of polyphenols and at least one essential oil has a synergistic effect of improving the positive health benefits associated with cognitive function and / or alertness and / or mood, without or with a significantly lower dosage of caffeine.

[0112] In some embodiments, the polyphenols disclosed herein include flavonoids, phenolic acids, curcuminoids, lignans, stilbenes, phenolic terpenes, glycosides, glucuronides, depsides, or any combination thereof.

[0113] In some embodiments, the flavonoids include flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanidins, gallates, glycosides, polymers thereof, or any combination thereof. Flavanols include catechin, epicatechin, catechin gallate, epicatechin gallate, gallocatechin, epigallocatechin gallate, gallocatechin gallate, epigallocatechin gallate, proanthocyanidins, or any combination thereof. Flavones include luteolin, apigenin, tangeretin, chrysin, or any combination thereof. Flavonols include quercetin, kaempferol, myricetin, rutin, and any combination thereof. Flavanones include eriodictyol, hesperetin, naringenin, or any combination thereof. Isoflavones include genistein, daidzein, or any combination thereof. Anthocyanidins include cyanidin, delphinidin, malvidin, pelargonidin, aurantidin, capensinidin, europinidin, hirustidine, peonidin, petunidin, pulcheridin, rosinidin, and / or combinations thereof.

[0114] In some embodiments, the flavanols include catechins, and the catechins can be in an amount of about 25 mg to about 1000 mg, about 50 mg to about 500 mg, about 100 mg to about 250 mg, about 150 mg to about 700 mg, about 200 mg to about 800 mg, or about 250 mg to about 900 mg. In some embodiments, the phenolic acids include rosmarinic acid, vanillic acid, caffeic acid, gallic acid, protocatechuic acid, salicylic acid, ferulic acid, sinapic acid, chlorogenic acid, coumaric acid, or any combination thereof. In certain embodiments, the chlorogenic acid is present in an amount of about 20 mg to about 200 mg, or any range of amounts less than about 20 mg or greater than about 200 mg.

[0115] In some embodiments, the curcuminoid comprises bisdemethoxycurcumin, demethoxycurcumin, curcumin, or any combination thereof.

[0116] In other embodiments, the lignans include lariciresinol, pinoresinol, matairesinol, syringaresinol, sesamin, sesaminol, and any combination thereof.

[0117] In other embodiments, the stilbene is selected from the group comprising resveratrol, pterostilbene, and any combination thereof.

[0118] In some embodiments, the terpene is selected from the group including carnosic acid, rosmanol, carnosol, or any combination thereof.

[0119] In some embodiments, the composition has a weight ratio of total polyphenols to total essential oils of from about 1:10 to about 100:1, from about 1:9 to about 90:1, from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, from about 1:4 to about 40:1, from about 1:3 to about 30:1, or from about 1:2 to about 20:1.

[0120] In some embodiments, the weight ratio of total polyphenols to total essential oils is at most about 100:1, at most about 90:1, at most about 80:1, at most about 70:1, at most about 60:1, at most about 50:1, at most about 40:1, at most about 30:1, at most about 20:1, or at most 10:1.

[0121] In some embodiments, the composition has a total essential oil content of about 0.001 wt% to about 1 wt%, about 0.0005 wt% to about 0.9 wt%, about 0.001 wt% to about 0.8 wt%, about 0.005 wt% to about 0.7 wt%, about 0.01 wt% to about 0.6 wt%, about 0.05 wt% to about 0.5 wt%, about 0.05 wt% to about 0.25 wt%, or about 0.05 wt% to about 0.1 wt%. In some embodiments, the composition has a total content of at least one essential oil of at least about 0.001 wt%, at least about 0.002 wt%, at least about 0.003 wt%, at least about 0.004 wt%, at least about 0.005 wt%, at least about 0.006 wt%, at least about 0.007 wt%, at least about 0.008 wt%, at least about 0.009 wt%, at least about 0.01 wt%, at least about 0.02 wt%, at least about 0.03 wt%, at least about 0.04 wt%, at least about 0.05 wt%, at least about 0.06 wt%, at least about 0. ... In some embodiments, the composition contains at most about 1 wt%, at most about 0.5 wt%, at most about 0.1 wt%, at most about 0.05 wt%, at most about 0.01 wt%, at most about 0.005 wt%, at most about 0.001 wt%, at most about 0.005 wt%, or at most about 0.001 wt% of total essential oils.

[0122] In some embodiments, the composition comprises a dosage of at least one essential oil of about 3 mg to about 150 mg, 10 mg to about 140 mg, about 50 mg to about 130 mg, about 60 mg to about 120 mg, about 70 mg to about 110 mg, about 80 mg to about 100 mg, about 85 mg to about 95 mg, or any value therebetween. In some embodiments, the composition comprises a dosage of at least one essential oil of at least about 3 mg, at least about 4 mg, at least about 5 mg, at least about 6 mg, at least about 7 mg, at least about 8 mg, at least about 9 mg, at least about 10 mg, at least about 20 mg, at least about 30 mg, at least about 40 mg, at least about 50 mg, at least about 60 mg, at least about 70 mg, at least about 80 mg, at least about 90 mg, at least about 100 mg, at least about 110 mg, at least about 120 mg, at least about 130 mg, at least about 140 mg, or at least about 150 mg. In some embodiments, the composition comprises a dosage of at least one essential oil of at most about 150 mg, at most about 100 mg, at most about 50 mg, at most about 40 mg, at most about 30 mg, at most about 20 mg, at most about 10 mg, at most about 9 mg, at most about 8 mg, at most about 7 mg, at most about 6 mg, at most about 5 mg, at most about 4 mg, or at most about 3 mg.

[0123] In some embodiments, the at least one essential oil is selected from terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides, and derivatives and / or any combination thereof.

[0124] In some embodiments, the first polyphenol and the at least one essential oil are derived from the same plant species, while in other embodiments, the first polyphenol and the at least one essential oil are derived from different plant species.

[0125] In an additional embodiment, the at least one essential oil comprises a first essential oil and a second essential oil, wherein the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0126] In non-limiting embodiments, the at least one essential oil is derived from a plant from the following plant genera: Rosa, Sophora, Citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum (H), elichrysum, Hibiscus, Chamomilla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Ryu Agave (Agave), Anthemis (Anthemis), Amomum (Amomum), Cinnamon (Cinnamomum), Coriander (Coriandrum), Elettaria (Elettaria), Eucalyptus (Eucalyptus), Capsicum (Capsicum), Turmeric (Curcuma), Euonymus (Euonymus), Fennel (Foeniculum), Loquat (L. Itsea, Salvia, Satureia, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, and Humulus.

[0127] In non-limiting embodiments, the at least one essential oil is derived from a plant derived from the following plant species:Rose (Rosa) spp., Sophora japonica (Palm Tree), Citrus (Citrus) spp., Fragaria spp., Juniperus spp., Murraya spp., Sambucus spp., Clove (Syzygium aromaticum), Angelica sinensis (Angelica sinensis), Angelica acutiloba (Angelica archangelica), Helichrysum arenarium (Helichrysum arenarium), Curry plant (Helichrysum italicum), Roselle (Hibiscus sabdariffa), Chamomile (Chamomilla recutita), Roman chamomile (Chamaemelum nobile), Lemongrass (Cymbopogon citratus, Geranium spp., German chamomile (Matricaria chamomilla), Jasminum sambac, Jasminum flexile, Jasminum mesnyi, Jasminum angustifolium, Lavandula spp., Lemon balm (Melissa officinalis), Valerian (Valeriana officinalis), Tuberose (Agave amica), Roman chamomile (Anthemis nobilis), Amomum subulatum, Cinnamon (Cinnamomum burmanni), Cinnamon (Cinnamomum cassia), Cinnamon (Cinnamomum loureirin, Ceylon cinnamon (Cinnamomum zeylanicum), camphor tree (Cinnamomum camphora), coriander (Coriandrum sativum), Coriandrum tordylium, cardamom (Elettaria cardamomum), Eucalyptus globulusglobulus, Eucalyptus cneorifolia, Eucalyptus dives, Eucalyptus dumosa, Eucalyptus goniocalyx, Eucalyptus horistes, Eucalyptus kochii, Eucalyptus leucoxylon, Eucalyptus largiflorens, Eucalyptus oleosa, Eucalyptus polybractea, Eucalyptus radiata radiata, White Gum (Eucalyptus rossii), Red Ironbark (Eucalyptus sideroxylon), Eucalyptus Smithii, Honey Lemon Eucalyptus (Eucalyptus staigeriana), Eucalyptus tereticornis, Eucalyptus viridis, Capsicum spp., Turmeric (Curcuma longa), Ionomus phellomanus, Fennel (Foeniculum vulgare), Litsea cubeba, Sage (Salvia officinalis), Spanish Sage (Salvia lavandulifolia), Rosemary (Salvia rosmarinus) officinalis), Salvia hispanica, Salvia columbariae, Salvia polystachya, Salvia bowleyana, Salvia caballerianacavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia sonchifolia, Salvia yunnanensis, Salvia miltiorrhiza, Salvia multicaulis, Salvia divinorum, Satureia hortensis, Winter savory, Schinus mole, Schinus terebinthifolia, Peppermint, Mentha piperita, Spearmint, Mentha spicata, Bergamot mint citrate, basil (Ocimum basilicum), lemon basil (Ocimum citriodorum), Ocimum kilimandscharicum, wild basil (Ocimum Americanum), Ocimum gratissimum, Ocimum tenuiflorum, marjoram (Origanum majorana), oregano (Origanum vulgare), parsley (Petroselinum crispum), Petroselinum segetu, anise (Pimpinella anisum), pepper (Piper nigrum), thyme (Thymus vulgaris), Thymus zygis, Thymus japonica serpyllum), lemon thyme (Thymus citriodorus), Thymus praecox, Thymus pseudolanuginosus, ginger (Zingiber officinale), ginger (Zingiber mioga), hops (Humuluslupulus).

[0128] In some embodiments, the composition has a total polyphenol content of about 0.002 wt% to about 2 wt%, about 0.005 wt% to about 1.5 wt%, about 0.01 wt% to about 1 wt%, about 0.05 wt% to about 0.5 wt%, or about 0.1 wt% to about 0.2 wt%. In some embodiments, the composition has a total polyphenol content of at least about 0.002 wt%, at least about 0.005 wt%, at least about 0.01 wt%, at least about 0.02 wt%, at least about 0.03 wt%, at least about 0.04 wt%, at least about 0.05 wt%, at least about 0.06 wt%, at least about 0.07 wt%, at least about 0.08 wt%, at least about 0.09 wt%, at least about 0.1 wt%, at least about 0.2 wt%, or at least about 0.3 wt%. wt%, at least about 0.4 wt%, at least about 0.5 wt%, at least about 0.6 wt%, at least about 0.7 wt%, at least about 0.8 wt%, at least about 0.9 wt%, at least about 1 wt%, at least about 1.1 wt%, at least about 1.2 wt%, at least about 1.3 wt%, at least about 1.4 wt%, at least about 1.5 wt%, at least about 1.6 wt%, at least about 1.7 wt%, at least about 1.8 wt%, at least about 1.9 wt%, at least about 2 wt%. In some embodiments, the composition has a total polyphenol content of at most about 2 wt%, at most about 1.5 wt%, at most about 1 wt%, at most about 0.5 wt%, at most about 0.1 wt%, at most about 0.05 wt%, at most about 0.01 wt%, at most about 0.005 wt%, or at most about 0.002 wt%.

[0129] In some embodiments, the composition has a polyphenol dosage of about 15 mg to about 300 mg, about 20 mg to about 250 mg, about 30 mg to about 200 mg, about 40 mg to about 150 mg, about 50 mg to about 100 mg, or about 60 mg to about 80 mg per serving. In some embodiments, the composition has a polyphenol dosage of at least about 15 mg, at least about 25 mg, at least about 30 mg, at least about 40 mg, at least about 50 mg, at least about 60 mg, at least about 70 mg, at least about 80 mg, at least about 90 mg, at least about 100 mg, at least about 120 mg, at least about 140 mg, at least about 160 mg, at least about 180 mg, at least about 200 mg, at least about 220 mg, at least about 240 mg, at least about 260 mg, at least about 280 mg, or at least 300 mg per serving. In some embodiments, the composition has a dosage of polyphenols of at most about 300 mg, at most about 250 mg, at most about 200 mg, at most about 150 mg, at most about 100 mg, at most about 80 mg, at most about 60 mg, at most about 30 mg, or at most about 15 mg per serving.

[0130] Polyphenols can be derived from a single plant source or from multiple sources.In some embodiments, the composition comprises a first polyphenol derived from a first plant.In some embodiments, the composition further comprises a second polyphenol derived from a second plant, and the second plant is different from the first plant.The second polyphenol can have the same or different chemical identity as the first polyphenol.

[0131] In some embodiments, the composition comprises a first polyphenol, a second polyphenol, and at least one essential oil, wherein the first polyphenol and the second polyphenol may be derived from the same or different plant species.

[0132] In non-limiting embodiments, the first or second polyphenol can be derived from a plant from the following plant genera: Camellia (Camellia), Coffee (Coffea), Ilex (Ilex), Guarana (Paullinia), Cacao (Theobroma), Hypericum (Hypericum), Beta (Beta), Glycine, Ginkgo, Matricaria, Moringa, Magnolia, Withania, Aspalathus, Euterpe, Crocus Polygonum spp., Ribes spp., Rosa spp., Sophora spp., Citrus spp., Fragaria spp., Juglans spp., Litchi spp., Lycium spp., Malus spp., Mango spp., Murraya spp., Olea spp., Passiflora spp., Prunus spp., Pomegranate spp., Sambucus spp., Myrtles Syzygium genus, Vaccinium genus, Vitis genus, Aronia genus, Angelica genus, Hibiscus genus, Chamomilla genus, Chamaemelum genus, Jasminum genus, Lavandula genus, Melissa genus, Valerian genus, Anthemis genus, Amomum genus, Cinnamomum genus, Coriander genus riandrum genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Turmeric genus, Fennel genus, Salvia genus, Satureia genus, Schinus genus, Mentha genus, Basil genus, Petroselinum genus, Pimpinella genus, Piper genus, Thymus genus,Ginger (Zingiber), Aloe (Aloe), Bacopa (Bacopa), Daucus (Daucus), Euterpe (Euterpe), Humulus (Humulus), Juniperus (Juniperus), Malpighia (Malpighia), Morus (Morus), Phyllanthus (Phyllanthus), Rubus (Rubus), Satureja (Satureja).

[0133] In further non-limiting embodiments, the first or second polyphenol may be derived from a plant derived from the following plant species: tea plant (Camellia sinensis), Assam tea (Camellia assamica), coffee arabica (Coffea arabica), coffee canephora (Coffea canephora), coffee eugenioides (Coffea eugenioides), mate tea (Ilex paraguariensis), tarayou (Ilex latifolia), yaupon (Ilex vomitoria), guayusa (Ilex guayusa), Ilex kudingcha, guarana (Paullinia cupana), cocoa (Theobroma cacao), St. John's wort (Hypericum perforatum), beet (Beta vulgaris), soybean (Glycine max), ginkgo (Ginkgo biloba, German chamomile (Matricaria chamomilla), horseradish (Moringa oleifera), Chinese laurel (Magnolia officinalis), ashwagandha (Withania somnifera), rooibos (Aspalathus linearis), acai (Euterpe oleracea), saffron (Crocus sativus), Polygonum multiflorum, Japanese knotweed (Polygonum cuspidatum), gooseberry (Ribes spp.), rose (Rosa spp.), Sophora japonica, citrus (Citrus spp.), strawberry (Fragaria spp.), walnut (Juglans spp.), litchi (Litchi chinensis), wolfberry (Lycium barbarum), wolfberry (Lycium chinense), Apple (Malus spp.), Mango (Mangifera indica), Murraya spp., Olive (Olea europaea), Passion flower (Passifloraincarnata, cherry blossom (Prunus) spp., pomegranate (Punica) spp., elderberry (Sambucus) spp., clove (Syzygium aromaticum), vaccinium (Vaccinium) spp., grape (Vitis) spp., Aronia melanocarpa (Aronia melanocarpa), Aronia arbutifolia (Aronia arbutifolia), Aronia prunifolia (Aronia prunifolia), Angelica sinensis (Angelica sinensis), Angelica acutiloba (Angelica acutiloba), Angelica archangelica (Angelica archangelica), roselle (Hibiscus sabdariffa), chamomile (Chamomilla recutita), Roman chamomile (Chamaemelum nobile), jasminum sambac (Jasminum sambac), Jasminum flexuosa (Jasminum flexile), wildflower (Jasminum mesnyi), Jasminum angustifolium, Lavandula spp., lemon balm (Melissa officinalis), valerian (Valeriana officinalis), Roman chamomile (Anthemis nobilis), Amomum subulatum, cinnamon (Cinnamomum burmanni), Chinese cinnamon (Cinnamomum cassia), Cinnamon (Cinnamomum loureirin), Ceylon cinnamon (Cinnamomum zeylanicum), camphor (Cinnamomum camphora), coriander (Coriandrum sativum), Coriandrum tordylium, Elettaria cardamom cardamomum, Eucalyptus globulus, Eucalyptus cneorifolia, Eucalyptus dives, Eucalyptus dumosaDumosa, Eucalyptus goniocalyx, Eucalyptus horistes, Eucalyptus kochii, Eucalyptus leucoxylon, Eucalyptus largiflorens, Eucalyptus oleosa, Eucalyptus polybractea, Eucalyptus radiata, White gum (Eucalyptus rossii), Red ironbark (Eucalyptus sideroxylon), Eucalyptus smithii smithii), Honey Lemon Eucalyptus (Eucalyptus staigeriana), Eucalyptus tereticornis, Eucalyptus viridis, Capsicum spp., Turmeric (Curcuma longa), Fennel (Foeniculum vulgare), Sage (Salvia officinalis), Spanish sage (Salvia lavandulifolia), Rosemary (Salvia rosmarinus), Salvia hispanica, Salvia columbariae, Salvia polystachya, Salvia bowleyana, Salvia caballeriae cavaleriei, Salvia chinensis, Salvia flava, Salvia prionitis, Salvia sonchifolia, Salvia yunnanensis, Salvia miltiorrhiza, Salviamiltiorrhiza, Salvia multicaulis, Salvia divinorum, Satureia hortensis, Winter savory (Satureia montana), Peppermint (Schinus mole), Red pepper (Schinus terebinthifolia), Peppermint (Mentha piperita), Spearmint (Mentha spicata), Bergamot mint (Mentha citrate), Basil (Ocimum basilicum), Lemon basil (Ocimum citriodorum), Ocimum kilimandscharicum, Wild basil (Ocimum americanum), Ocimum gratissimum, Ocimum basil (Ocimum tenuiflorum, parsley (Petroselinum crispum), Petroselinum segetu, anise (Pimpinella anisum), pepper (Piper nigrum), thyme (Thymus vulgaris), Thymus zygis, American thyme (Thymus serpyllum), lemon thyme (Thymus citriodorus), Thymus praecox, Thymus pseudolanuginosus, ginger (Zingiber officinale), ginger (Zingiber mioga), aloe vera (Aloe vera), Bacopa monnieri, wild carrot (Daucus carota), acai (Euterpe oleracea), hops (Humulus lupulus), juniper (Juniperus spp.), acerola (Malpighia emarginata), mulberry (Morus spp.), Phyllanthus emblica, bramble (Rubus spp.), and peppermint (Satureja montana).

[0134] In some embodiments, the composition has a weight ratio of total polyphenols to total essential oils of from about 1:10 to about 100:1, from about 1:9 to about 90:1, from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, from about 1:4 to about 40:1, from about 1:3 to about 30:1, or from about 1:2 to about 20:1.

[0135] In some embodiments, the weight ratio of the sum of the first and second polyphenols to the total essential oil is at most about 100:1, at most about 90:1, at most about 80:1, at most about 70:1, at most about 60:1, at most about 50:1, at most about 40:1, at most about 30:1, at most about 20:1, or at most 10:1.

[0136] In some embodiments, the composition has a weight ratio of the first polyphenol to the second polyphenol of about 50:1 to about 1:50, about 25:1 to about 1:25, about 10:1 to about 1:10, about 5:1 to about 1:5, about 4:1 to about 1:4, about 3:1 to about 1:3, about 2:1 to about 1:2, or about 1:1.

[0137] Additional Ingredients / Functional Ingredients The oral composition 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.

[0138] sweetener The composition may optionally contain a sweetener. The sweetener may be an artificial or synthetic sweetener, a natural sweetener, or a natural high-potency sweetener. As used herein, the phrase "natural high-potency sweetener" (NHP) refers to any sweetener that is naturally found in nature and that characteristically has a greater sweetening potency than sucrose, fructose, or glucose, but fewer calories. Natural high-potency sweeteners may be provided as pure compounds or as part of an extract. As used herein, the phrase "synthetic sweetener" refers to any composition that is not naturally found in nature and that characteristically has a greater sweetening potency than sucrose, fructose, or glucose, but fewer calories.

[0139] Non-limiting examples of NHPSs include stevia and steviol glycosides, such as rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside Rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Z1, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides, and combinations thereof. Examples of highly pure steviol glycosides and methods for producing the same are provided in U.S. Patent Application Publication No. 2021 / 0107933, which is incorporated herein in its entirety.

[0140] In certain embodiments, the steviol glycoside mixture comprises at least about 5% by weight, e.g., at least about 10% by weight, at least about 20% by weight, at least about 30% by weight, at least about 40% by weight, at least about 50% by weight, at least about 60% by weight, at least about 70% by weight, at least about 80% by weight, at least about 90% by weight, at least about 95% by weight, or at least about 97% by weight of steviol glycosides. In exemplary embodiments, the steviol glycoside mixture contains at least about 50% by weight, e.g., about 50% to about 90% by weight, about 50% to about 80% by weight, about 50% to about 70% by weight, about 50% to about 60% by weight, about 60% to about 90% by weight, about 60% to about 80% by weight, about 60% to about 70% by weight, about 70% to about 90% by weight, about 70% to about 80% by weight, or about 80% to about 90% by weight of steviol glycosides.

[0141] Other exemplary NHPSs include Luo Han Guo and related mogroside compounds, such as mogroside 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, siame 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-(glucospyranosyl-6-O-β-D-glucopyranosyl]-25-hydroxyl-9-methyl-19-norlanost-5-ene- 24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranoside;(3β,9β,10α,11α,24R)-[(2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β- and (3β,9β,10α,11α,24R)-[(2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranoside).

[0142] In certain embodiments, the mogroside mixture comprises at least about 5% by weight mogrosides, e.g., at least about 10% by weight, at least about 20% by weight, at least about 30% by weight, at least about 40% by weight, at least about 50% by weight, at least about 60% by weight, at least about 70% by weight, at least about 80% by weight, at least about 90% by weight, at least about 95% by weight, or at least about 97% by weight.

[0143] Other exemplary NHPSs include monatin and its salts (monatin SS, RR, RS, Sr), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayounoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I.

[0144] In one embodiment, the sweetener is a carbohydrate sweetener. Suitable carbohydrate sweeteners include, but are not limited to, 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, occtolose, fucose, rhamnose, arabinose, turanose, sialose, and combinations thereof.

[0145] In certain embodiments, the composition is free or substantially free of carbohydrate sweeteners.

[0146] 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, bayounoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, and periandrin I. , abrusoside A, steviolbioside, and cyclocaryoside I, sugar alcohols such as erythritol, sucralose, potassium acesulfame, 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.

[0147] In one embodiment, the sweetener is a caloric sweetener or a mixture of caloric sweeteners, hi another embodiment, the caloric sweetener is selected from sucrose, fructose, glucose, high fructose corn / starch syrup, beet sugar, cane sugar, and combinations thereof.

[0148] In certain embodiments, the compositions are free or substantially free of caloric sweeteners.

[0149] 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.

[0150] 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 a sweetening amount, i.e., a detectably sweet concentration.

[0151] As is well understood by those skilled in the art, high-potency sweeteners are more potent and therefore require lower concentrations to achieve a particular sucrose equivalent (SE). The sweetness of a non-sucrose sweetener can be measured by determining its sucrose equivalent (SE) relative to a sucrose reference. Typically, taste panelists are trained to detect the sweetness of a reference sucrose solution containing 1-15% (w / v) sucrose. 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 sucrose reference percentage. 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, with a sucrose equivalent of 10%.

[0152] In one embodiment, the sweetener provides the composition with a sucrose equivalent of about 1 wt%, e.g., about 2 wt%, about 3 wt%, about 4 wt%, about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, or any range therebetween.

[0153] In another embodiment, the composition contains about 2% to about 14% SE, for example, about 2% to about 10%, about 2% to about 5%, about 5% to about 15%, about 5% to about 10%, or 10% to about 15% SE.

[0154] Another measure of the amount of sucrose in a reference solution, and thus sweetness, may be described in degrees Brix (°Bx). 1 degree Brix is ​​1 gram of sucrose in 100 grams of solution, and represents the strength of the solution expressed as a weight (or, more precisely, mass) percentage (w / w%). In embodiments in which the composition is sweetened with a sweetener, the composition has a Brix value of about 1° to about 25°, 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.

[0155] The composition may optionally include functional ingredients, including, but not limited to, electrolytes, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, prebiotics, weight management agents, osteoporosis management agents, terpenes or derivatives thereof, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

[0156] antioxidants In certain embodiments, the functional ingredient is at least one antioxidant. As used herein, "antioxidant" refers to any substance that inhibits, suppresses, or reduces oxidative damage to cells and biomolecules.

[0157] 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, polyphenolic flavonoids (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, non-flavonoid phenolics, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is selected from the group consisting of vitamin A, vitamin C, vitamin E, ubiquinone, the mineral selenium, manganese, melatonin, oc-carotene, β-carotene, lycopene, lutein, zeanthin, crypoxanthin, reservatol, 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, kaempferol, myricetin, isorhamnetin, proanthocyanidins, and the like. anidin, quercetin, rutin, luteolin, apigenin, tangeretin, hesperetin, naringenin, erodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechin, epicatechin and its gallate forms, epigallocatechin and its gallate forms (ECGC), theaflavin and its gallate 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, silibinin, citric acid, lignans, antinutrients, bilirubin, uric acid, R-oc-lipoic acid,N-acetyl cysteine, emblicanin, apple extract, apple skin extract (applephenone), 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 husk extract, cranberry extract, pomegranate extract, pomegranate husk extract, pomegranate seed extract, hawthorn berry extract, pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, honeysuckle (gogi) extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In alternative embodiments, the antioxidant is, for example, a synthetic antioxidant, such as butylated hydroxytoluene or butylated hydroxyanisole. Other sources of antioxidants suitable for embodiments of the present disclosure include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, offal from livestock, yeast, whole grains, or cereal grains.

[0158] In addition, the polyphenols, phenolic acids, or chlorogenic acids contained in the present composition can also function as antioxidants. As mentioned above, other polyphenols suitable for embodiments of the present disclosure may include catechins, proanthocyanidins, procyanidins, anthocyanins, quercetin, rutin, reservatrol, isoflavones, curcumin, punicalagins, ellagitannins, hesperidin, naringin, citrus flavonoids, other similar materials, and combinations thereof. In one embodiment, the present composition contains an antioxidant including catechins, such as epigallocatechin gallate (EGCG).

[0159] dietary fiber In certain embodiments, the functional ingredient is at least one type of dietary fiber. Numerous polymeric carbohydrates, with structures that vary considerably in both 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-glucans, pectins, gums, mucilages, waxes, 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 joined by β(1-4) linkages similar to those in cellulose.

[0160] 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 acids" refer to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail. As used herein, "omega-3 fatty acids" refer to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the methyl end of its carbon chain. In certain embodiments, omega-3 fatty acids may include long-chain omega-3 fatty acids. As used herein, "omega-6 fatty acids" refer to any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the methyl end of its carbon chain.

[0161] Suitable omega-3 fatty acids used in the embodiments of the present disclosure can be derived from, for example, algae, fish, animals, plants, or combinations thereof.Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-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 (for example, 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 may be derived 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), fish oil (tuna or salmon) (from Arista Wilton, CT), OmegaSource 2000, fish oil (from menhaden), and fish 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.

[0162] Suitable esterified fatty acids 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.

[0163] 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.

[0164] Various other compounds have been classified as vitamins by some authorities. These compounds are sometimes referred to as pseudovitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamic acid, dimethylglycine, taestril, amygdalin, flavanoids, para-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine. As used herein, the term vitamin includes pseudovitamins. 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 B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof.

[0165] mineral In certain embodiments, the functional ingredient is at least one mineral. Minerals according to the teachings of the present disclosure include inorganic elements required by living organisms. Minerals are composed of a wide range of compositions (e.g., elements, simple salts, and complex silicates) and also vary widely in crystal structure. Minerals may be naturally present in foods and beverages, may be added as supplements, or may be consumed or administered separately from foods or beverages.

[0166] Minerals can be categorized as bulk minerals, which are required in relatively large amounts, or trace minerals, which are required in relatively small amounts. Bulk minerals are generally required in amounts of about 100 mg / day or more, while trace minerals are required in amounts less than about 100 mg / day. In one embodiment, the minerals are selected from bulk minerals, trace minerals, or combinations thereof. Non-limiting examples of bulk minerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulfur. Non-limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Iodine is generally classified as a trace mineral, but is required in larger amounts than other trace minerals and is often categorized as a bulk mineral.

[0167] 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.

[0168] The minerals incorporated herein may be in any form known to those skilled in the art. For example, in one embodiment, the minerals may be in an ionic form having a positive or negative charge. In another embodiment, the minerals may be in a molecular form. For example, sulfur and phosphorus are often found in nature as sulfates, sulfides, and phosphates.

[0169] 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 antienzyme, or a combination thereof. Non-limiting examples of antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyldicarbonate (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 further embodiments, the preservative is a nitrate and / or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In another embodiment, 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 antienzymes suitable as preservatives in certain embodiments of the present disclosure include ascorbic acid, citric acid, and metal chelators, such as ethylenediaminetetraacetic acid (EDTA). In some embodiments, the compositions are preservative-free or substantially preservative-free.

[0170] Probiotics In certain embodiments, the functional ingredient is selected from at least one probiotic, prebiotic, and a combination thereof. Probiotics are beneficial microorganisms that affect the naturally occurring gastrointestinal microflora of the human body. Examples of probiotics include, but are not limited to, bacteria of the genus Lactobacilli, Bifidobacteria, Streptococcus, or a combination thereof that confer beneficial effects on humans. In certain embodiments of the present disclosure, at least one probiotic is selected from the genus Lactobacilli. According to other certain embodiments of the present disclosure, the probiotic is selected from the genus Bifidobacteria. In certain embodiments, the probiotic is selected from the genus Streptococcus.

[0171] Probiotics that can be used in accordance with the present disclosure are well known to those skilled in the art. Non-limiting examples of foods that contain probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foods that contain microbial components that beneficially affect the host animal by improving the intestinal microbalance.

[0172] Prebiotics according to embodiments of the present disclosure include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. According to certain embodiments of the present disclosure, the prebiotic is selected from dietary fibers, including, but not limited to, polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides categorized as prebiotics according to certain embodiments of the present disclosure include fructooligosaccharides, inulin, isomaltooligosaccharides, lactitol, lactosucrose, lactulose, pyrodextrin, soybean oligosaccharides, transgalacto-oligosaccharides, and xylooligosaccharides. In other embodiments, the prebiotic is an amino acid. While some known prebiotics are broken down to provide carbohydrates to probiotics, some probiotics also require amino acids for nutrition.

[0173] In some embodiments, the amino acids can be in an amount of about 5 mg / g to about 50 mg / g, about 10 mg / g to about 100 mg / g, or about 13.7 mg / g to about 23.8 mg / g.

[0174] In some embodiments, the composition is free or substantially free of probiotics.

[0175] Prebiotics Prebiotics are naturally found 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, green vegetables (e.g., dandelion greens, spinach, collard greens, Swiss chard, kale, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, white beans, black beans). In some embodiments, the present compositions are free or substantially free of prebiotics.

[0176] Weight management agents In certain embodiments, the functional ingredient is at least one weight management agent. As used herein, "weight management agent" includes appetite suppressants and / or thermogenic agents. As used herein, the phrases "appetite suppressant," "appetite satiety composition," "satiety agent," and "satiety component" are synonymous. The phrase "appetite suppressant" describes macronutrients, herbal extracts, exogenous hormones, appetite suppressants, anorexigens, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, suppress, inhibit, reduce, or otherwise reduce a person's appetite. The phrase "thermogen" describes macronutrients, herbal extracts, exogenous hormones, appetite suppressants, anorexigens, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, activate or otherwise enhance a person's thermogenesis or metabolism.

[0177] Suitable weight management agents include macronutrients selected from the group consisting of proteins, carbohydrates, dietary fats, and combinations thereof. Consumption of proteins, carbohydrates, and dietary fats stimulates the release of peptides that have appetite suppressing effects. For example, consumption of proteins and dietary fats stimulates the release of the gut hormone cholecystokinin (CCK), while consumption of carbohydrates and dietary fats stimulates the release of glucagon-like peptide 1 (GLP-1).

[0178] Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates generally include sugars, starches, cellulose, and gums, which the body converts into glucose for energy. Carbohydrates are often divided into two categories: digestible carbohydrates (e.g., monosaccharides, disaccharides, and starches) and indigestible carbohydrates (e.g., dietary fiber). Research has shown that indigestible carbohydrates, as well as complex polymer carbohydrates with reduced absorption and digestibility in the small intestine, stimulate physiological responses that inhibit food intake. Therefore, carbohydrates preferably incorporated herein include indigestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide-derived polyols, such as erythritol, mannitol, xylitol, and sorbitol; disaccharide-derived alcohols, such as isomalt, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail herein below.

[0179] dietary fat In another specific embodiment, the weight management agent is dietary fat. Dietary fat is a lipid containing a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have greater satiating power than monounsaturated fatty acids. Therefore, the dietary fat incorporated herein desirably contains polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols. In another specific embodiment, the weight management agent is an herbal extract. Extracts from numerous types of plants have been identified as having appetite suppressing properties. Non-limiting examples of plants whose extracts have appetite suppressing properties include plants from the genera Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camellia. Other embodiments include extracts derived from Gymnema Sylvestre, Kola Nut, Citrus Aurantium, Yerba Mate, Griffonia Simplicifolia, Guarana, Myrrh, Google Lipids, and Blackcurrant Seed Oil.

[0180] In another embodiment, the weight control agent is a pharmaceutical agent, non-limiting examples of which include phentenim, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, floxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.

[0181] Herbal extract 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 powder obtained from the plant material, 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 may be used. Following the initial extraction, it may be desirable to further fractionate the initial extract (e.g., by column chromatography) to obtain an herbal extract with enhanced activity. Such techniques are well known to those skilled in the art.

[0182] In one embodiment, the herbal extract is derived from a plant of the genus Hoodia. A Hoodia sterol glycoside known as P57 is believed to be responsible for the appetite suppressant effects of Hoodia species. In another embodiment, the herbal extract is derived 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 derived from a plant of the genus Trichocaulon. The Trichocaulon genus is generally native to South Africa and is a succulent plant similar to the Hoodia genus, including species T. piliferum and T. officinale. In another embodiment, the herbal extract is derived from a plant of the Stapelia or Orbea genus. Without wishing to be bound by any theory, compounds exhibiting appetite suppressant activity are believed to be saponins, such as pregnane glycosides, including stavalosides A, B, C, D, E, F, G, H, I, J, and K. In another embodiment, the herbal extract is derived from a plant of the Asclepias genus. Without wishing to be bound by any theory, the extract is believed to contain steroid compounds with appetite suppressant effects, such as pregnane glycosides and pregnane aglycones. In another specific embodiment, the weight management agent is an exogenous hormone with weight management effects. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bombesin, gastrin-releasing peptide (GRP), enterostatin, apolipoproteins A-IV, GLP-1, amylin, somatostatin, and leptin.

[0183] 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 containing calcium, including calcium salt complexes, solubilized species, and other forms. 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 malate citrate, calcium gluconate, calcium tartrate, calcium lactate, solubilized species thereof, and combinations thereof.

[0184] According to certain embodiments, the agent for treating osteoporosis is a magnesium source. The magnesium source is any compound containing magnesium, including magnesium salt complexes, solubilized species, and other forms. 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 specific embodiment, the magnesium source comprises an amino acid chelate or an amino acid formulation chelated magnesium.

[0185] In other embodiments, the osteoporosis agent is selected from vitamins D, C, K, their precursors, and / or beta-carotene, and combinations thereof.

[0186] Additionally, numerous plants and plant extracts have been identified as effective in preventing and treating osteoporosis. Non-limiting examples of plants and plant extracts suitable as osteoporosis management agents include species of the genera Taraxacum and Amelanchier (disclosed in U.S. Patent Application Publication No. 2005 / 0106215), as well as species of the genera Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, Prunus, Iris, Citronellol, and the like. Examples of suitable hyacinths include species of the genera Rhizome, Dodonaea, Epimedium, Erigonoum, Rioya, Mentha, Ocimum, Thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum (disclosed in U.S. Patent Application Publication No. 2005 / 0079232).

[0187] Phytoestrogens In certain embodiments, the functional ingredient is at least one phytoestrogen.Phytoestrogens are compounds found in plants, and can typically be delivered to the human body by ingesting plants or plant parts that contain phytoestrogens.As used herein, "phytoestrogen" refers to any substance that causes some estrogen-like effects when introduced into the body.For example, phytoestrogens can bind to estrogen receptors in the body and may have small estrogen-like effects.

[0188] 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 whole grains, cereals, fiber, fruits, vegetables, black cohosh, agave root, black currant, black hawthorn, ginseng, crampbark, dong quai root, devil's club root, false unicorn root, ginseng root, ground daisy herb, licorice, liferoot herb, motherwort herb, peony root, raspberry leaf, rose plant, sage leaf, sarsaparilla root, saw palmetto berry, wild yam root, yarrow flower, legumes, soybeans, soy products (e.g., miso, soy flour, Soy milk, soy nuts, soy protein isolate, tempeh, or tofu), chickpeas, nuts, lentils, seeds, clover, red clover, dandelion greens, dandelion root, fenugreek seed, green tea, hops, red wine, flaxseed, garlic, onion, flaxseed, borage, willow milkweed, caraway, chaste tree, vitex, dates, dill, fennel seed, gotu kola, milk thistle, pennyroyal, pomegranate, southernwood, soy flour, tansy flower, and kudzu root (pueraria root), and the like, and combinations thereof.

[0189] As mentioned above, isoflavone belongs to the group of polyphenols.Suitable phytoestrogen isoflavones according to the present disclosure include genistein, daidzein, glycitein, biochanin A, formononetin, their respective naturally occurring glycosides and glycoside conjugates, matairesinol, secoisolariciresinol, enterolactone, enterodiol, fiber plant protein, and combinations thereof.The sources of isoflavones suitable for the present disclosure include but are not limited to soybean, soybean products, legumes, alfalfa sprouts, chickpea, peanut, and red clover.

[0190] Long-chain primary aliphatic saturated alcohol In certain embodiments, the functional ingredient is at least one long-chain primary aliphatic saturated alcohol. Long-chain primary aliphatic saturated alcohols are a diverse group of organic compounds. The term alcohol refers to the fact that the compound contains 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 present 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 carbon atoms, 1-tetracosanol of 24 carbon atoms, 1-hexacosanol of 26 carbon atoms, 1-heptacosanol of 27 carbon atoms, 1-octanosol of 28 carbon atoms, 1-nonacosanol of 29 carbon atoms, 1-triacontanol of 30 carbon atoms, 1-dotriacontanol of 32 carbon atoms, and 1-tetracontanol of 34 carbon atoms.

[0191] In one embodiment, the long-chain primary aliphatic saturated alcohol is polycosanol, a term for a mixture of long-chain primary aliphatic saturated alcohols composed primarily of 28-carbon 1-octanosol and 30-carbon 1-triacontanol, as well as minor concentrations of other alcohols such as 22-carbon 1-docosanol, 24-carbon 1-tetracosanol, 26-carbon 1-hexacosanol, 27-carbon 1-heptacosanol, 29-carbon 1-nonacosanol, 32-carbon 1-dotriacontanol, and 34-carbon 1-tetracontanol.

[0192] In certain embodiments, the functional ingredient is at least one phytosterol, phytostanol, or a combination thereof. As used herein, the phrases "stand," "plant stand," and "phytostanol" are synonymous. Plant sterols and stands naturally occur in small amounts in many fruits, vegetables, nuts, seeds, cereals, legumes, vegetable oils, tree bark, and other plant sources. Sterols are a subgroup of steroids with a hydroxyl group at C-3. Typically, phytosterols, like cholesterol, have a double bond in the steroid nucleus; however, phytosterols may 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.

[0193] At least 44 naturally occurring phytosterols have been discovered and are generally derived from plants, such as corn, soybeans, wheat, and wood oils; however, phytosterols can also be synthetically produced to form compositions with properties identical to or similar to those of naturally occurring phytosterols. Non-limiting examples of 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-methylenecycloartanol, and cyclobulanol).

[0194] As used herein, the phrases "stanol," "plant stand," and "phytostanol" are synonymous. Phytostanols are saturated sterol alcohols that occur in nature only in trace 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 saturated forms of other triterpene alcohols.

[0195] As used herein, both phytosterols and phytostanols include various isomers, such as a-isomers and b-isomers. The phytosterols and phytostanols of the present disclosure may also be in the form of their esters. Suitable methods for deriving 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 Application Publication No. 2003 / 0045473. Non-limiting examples of suitable phytosterol esters 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.

[0196] 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, caffeine, flavoring and fragrance ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, botanical extracts, flavonoids, alcohols, polymers, and combinations thereof.

[0197] In some embodiments, the composition contains less than 200 mg of caffeine, less than 175 mg of caffeine, less than 150 mg of caffeine, less than 125 mg of caffeine, less than 100 mg of caffeine, less than 75 mg of caffeine, less than 50 mg of caffeine, less than 25 mg of caffeine, less than 10 mg of caffeine, and more than 0 mg of caffeine. In some embodiments, the caffeine content may be 0 mg.

[0198] In one embodiment, the composition further comprises one or more polyols. As used herein, the term "polyol" refers to a molecule containing multiple hydroxyl groups. The polyol may be a diol, triol, or tetraol containing two, three, or four hydroxyl groups, respectively.

[0199] Polyols may also contain more than four hydroxyl groups, such as pentavalent atoms containing five, six, or seven hydroxyl groups, such as hexaol or heptaol. Additionally, polyols may also be sugar alcohols, polyhydric alcohols, or polyalcohols, which are reduced forms of carbohydrates, in which the carbonyl group (aldehyde or ketone, reducing sugar) has been 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 xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols, or any other carbohydrates, that can be reduced without adversely affecting taste.

[0200] Suitable sugar acid additives include, but are not limited to, aldones, urons, aldals, argins, glucons, glucurons, glucars, galactals, galacturons, and salts thereof (e.g., sodium, potassium, calcium, magnesium, or other physiologically acceptable salts), and combinations thereof.

[0201] 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 may also include nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0202] Suitable organic acid additives include those having a -COOH moiety, such as C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anisic acid, substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruit acids, Examples of suitable organic acid addition salts include any compound containing an organic acid such as citric acid (a mixture of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, amino acid preparations, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono-delta-lactone, and their alkali or alkaline earth metal salt derivatives. Additionally, the organic acid additives may also be in the D- or L-configuration. Suitable organic acid addition salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as citric acid, malic acid, tartaric acid, fumaric 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), sorbic acid, and adipic acid. Examples of organic acid additives that may be mentioned include those that may be 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, sulfmyl, sulfamyl, carbosarkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, phosphor, or phosphonato.In certain embodiments, the organic acid additive is present in the sweetener composition in an amount effective to achieve a concentration of from about 10 ppm to about 5,000 ppm when present in a consumable, eg, a beverage.

[0203] 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., inositol hexaphosphate Mg / Ca).

[0204] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, cassia, and salts thereof.

[0205] Suitable flavor and fragrance 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. "Flavor" and "flavoring ingredient" are synonymous and may include natural or synthetic substances, or combinations thereof. Flavorings may also include 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 standards. Non-limiting examples of proprietary flavorings 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, pectic acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., gum arabic Senegal (FIBERGUM®), gum arabic seyal, 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, and other cationic and anionic polymers.

[0206] 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 isolate, protein hydrolysate, reaction products of protein hydrolysates, glycoproteins, and / or proteoglycans (containing amino acids such as glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, and hydroxyproline), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

[0207] 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 esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emulsifiers.

[0208] 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-Ei Gen F.F.I., Osaka, Japan)), neohesperidin, naringin, and neohesperidin dihydrochalcone. Suitable alcohol additives include, but are not limited to, ethanol.

[0209] Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl), gadolinium chloride (GdCl), terbium chloride (TbCl), alum, tannic acid, and polyphenols (e.g., tea polyphenols).

[0210] Source of selected ingredients Generally, the components of the present composition, such as polyphenols and at least one essential oil, can be derived from any source, natural or synthetic. In some embodiments, the polyphenols and / or at least one essential oil incorporated into the present composition are extracted from plants and are present in a relatively pure form. In other embodiments, the polyphenols and / or at least one essential oil are derived from a food-grade synthetic source or its equivalent. Examples of methods for synthesizing, producing, extracting, and purifying essential oils and / or polyphenols are generally known in the art.

[0211] Alternatively, polyphenols and / or at least one essential oil may be introduced into the present compositions by incorporating into the composition a component containing the desired amount of polyphenols and / or at least one essential oil, including, but not limited to, sage, grape, grape seed, coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, or any combination thereof.

[0212] In some embodiments, the composition comprises a plant, a part thereof, a product thereof, or an extract or juice thereof, wherein the plant contains polyphenols, at least one essential oil, or both.

[0213] In some embodiments, the composition comprises a first plant, a part thereof, a product thereof, or an extract or juice thereof, the first plant containing a first polyphenol and optionally a first essential oil.

[0214] In some embodiments, the composition comprises a second plant, part thereof, product thereof, or extract or juice thereof, the second plant containing a second polyphenol and optionally a second essential oil.

[0215] In some embodiments, the composition comprises a third plant, part thereof, product thereof, or extract or juice thereof, wherein the third plant contains a third essential oil.

[0216] In some embodiments, the first, second, and third plants are different from each other. In some embodiments, the first, second, and third polyphenols have different chemical identities. In some embodiments, the first, second, and third polyphenols have substantially the same chemical identities. In some embodiments, the first, second, and third essential oil compounds have different chemical identities. In some embodiments, the first, second, and third essential oils have substantially the same chemical identities.

[0217] In some embodiments, the composition comprises a first polyphenol and / or at least one essential oil, and both the first polyphenol and the at least one essential oil are substantially derived from sage. In some embodiments, the first polyphenol and the at least one essential oil are derived from different sage species. In other embodiments, at least a portion of the polyphenol and / or at least a portion of the at least one essential oil are not derived from a sage source. Non-limiting examples of sage sources include sage extract, aqueous sage extract, concentrated sage, sage juice, dried sage, soluble sage, sage oil, crushed sage, or any combination thereof.

[0218] In some embodiments, the composition is derived from grape seeds, and at least a first polyphenol is substantially derived from grape seeds.In other embodiments, at least a portion of the polyphenol and / or at least a portion of the at least one essential oil is not derived from grape seeds.In some embodiments, the grape product is grape seed extract, grape seed concentrate, dried grape seeds, grape seed oil, crushed grapes, or grape seed oil.In some embodiments, the grape seed source is grape seed extract, more particularly aqueous grape seed extract.

[0219] In some embodiments, the first polyphenol and the at least one essential oil are derived from the same plant species. In other embodiments, the first polyphenol and the at least one essential oil are derived from different plant species.

[0220] In a further embodiment, the at least one essential oil comprises a first essential oil and a second essential oil, wherein the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0221] In some embodiments, the composition further comprises a second polyphenol, wherein the second polyphenol is not derived from a sage product. In some embodiments, the second polyphenol is derived from a natural source, wherein the natural source is a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soybeans, or any combination thereof. In more specific exemplary embodiments, the second polyphenol is derived from tea.

[0222] In some embodiments, an edible composition comprises a first polyphenol, a second polyphenol, and at least one essential oil, wherein the composition has a total polyphenol to total essential oil compound ratio of about 1:10 to about 100:1, and the at least one essential oil comprises a first essential oil and a second essential oil. The first essential oil is derived from sage, and the second essential oil is derived from the same source or a source other than sage. Non-limiting examples of essential oil sources include those already described in detail above. Examples of existing known essential oils that can be included as the first or second essential oil include, for example, sage oil, eucalyptus oil, rosemary oil, and citrus oil.

[0223] In some embodiments, the first polyphenol comprises luteolin glycoside, luteolin glucuronide, and rosmarinic acid, wherein the total amount of luteolin glycoside is about 0.1 mg / g to about 20 mg / g, about 1 mg / g to about 10 mg / g, or about 2 mg / g to about 5 mg / g based on the total weight of the sage product; the total amount of luteolin glucuronide is about 0.1 mg / g to about 100 mg / g, about 1 mg / g to about 50 mg / g, or about 5 mg / g to about 30 mg / g based on the total weight of the sage product; and the total amount of luteolin glucuronide is about 0.1 mg / g to about 200 mg / g, about 1 mg / g to about 100 mg / g, or about 5 mg / g to about 50 mg / g based on the total weight of the sage components. In some embodiments, the sage components are sage extract.

[0224] In some embodiments, the first polyphenol is derived from sage and the composition has a weight ratio of the first polyphenol derived from sage to total essential oil of from about 2: 1 to about 200: 1. In further embodiments, the first polyphenol is derived from sage and comprises at least one of luteolin glycoside, luteolin glucuronide, and rosmarinic acid.

[0225] In some embodiments, the compositions of the present disclosure comprise at least one polyphenol and at least one essential oil, wherein the composition has a weight ratio of total polyphenols to total essential oils of about 1:10 to about 100:1, and the first polyphenol is derived from grape seeds. In certain embodiments, the grape seed-derived polyphenol is obtained from grape seed extract. In embodiments, the first polyphenol is derived from grape seed extract, and the dosage of the grape seed extract is about 50 mg to about 1000 mg, about 100 mg to about 800 mg, or about 200 mg to about 600 mg per serving. The first polyphenol is derived from grape seeds, and the composition has a weight ratio of first polyphenol to total essential oils of about 2:1 to about 200:1.

[0226] In some embodiments, the composition further comprises a second polyphenol, wherein the second polyphenol is not derived from grape seeds. In some embodiments, the second polyphenol is derived from a natural source, wherein the natural source is a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soybeans, or any combination thereof. In some embodiments, the second polyphenol is derived from a tea product.

[0227] In some embodiments, the first polyphenol comprises luteolin glycoside, luteolin glucuronide, and rosmarinic acid, wherein the total amount of luteolin glycoside is about 0.1 mg / g to about 20 mg / g, about 1 mg / g to about 10 mg / g, or about 2 mg / g to about 5 mg / g based on the total weight of the sage product; the total amount of luteolin glucuronide is about 0.1 mg / g to about 100 mg / g, about 1 mg / g to about 50 mg / g, or about 5 mg / g to about 30 mg / g based on the total weight of the sage product; and the total amount of luteolin glucuronide is about 0.1 mg / g to about 200 mg / g, about 1 mg / g to about 100 mg / g, or about 5 mg / g to about 50 mg / g based on the total weight of the grape seed component. In some embodiments, the grape component is grape seed extract.

[0228] In some embodiments, an edible composition comprises a plant extract containing a first polyphenol, a second polyphenol, and at least one essential oil, wherein the composition has a total polyphenol to total essential oil ratio of about 1:10 to about 100:1, the plant extract comprising sage extract, grape seed extract, or both, and at least a portion of the second polyphenol is not derived from the plant extract. In some embodiments, at least a portion of the second polyphenol is derived from a plant selected from coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soybeans, or any combination thereof. In some embodiments, the plant extract may be present in an amount of 50 mg to 3000 mg, 100 mg to 2000 mg, 200 mg to 1000 mg, 300 mg to 500 mg, or any amount between these ranges. In some embodiments, the extract may be in liquid, concentrated, powdered, dried, or a combination thereof.

[0229] In some embodiments, the composition is free or substantially free of caffeine. In some embodiments, the composition is free or substantially free of coffee products. In some embodiments, the coffee product is selected from coffee extract, concentrated coffee, dry coffee, soluble coffee, coffee oil, coffee aroma, dry green coffee extract, wet green coffee extract, ground coffee, roast coffee, roast ground coffee, soluble coffee, or any combination thereof.

[0230] 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 beverages, plant protein beverages, plant-based beverages, sports beverages, and energy drinks.

[0231] As used herein, a "beverage" refers to 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 sparkling beverages, orange sparkling beverages, grape sparkling beverages, strawberry sparkling beverages, pineapple sparkling beverages, ginger ale, soft drinks, root beer, and malt beverages.

[0232] 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, vitamin-enriched waters, water-like beverages (e.g., water with natural or artificial flavors), coconut water, tea-type beverages (e.g., black tea, green tea, rooibos tea, oolong tea), coffee, cocoa drinks, beverages containing dairy components (e.g., dairy beverages, coffee-containing dairy components, cafe au lait, milk tea, fruit milk beverages), beverages containing cereal extracts, smoothies, and combinations thereof.

[0233] The beverage contains a liquid matrix, i.e., a basic component in which at least one essential oil and polyphenol of the present disclosure are dissolved.In one embodiment, the liquid matrix is ​​drinking-quality water, 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 matrices include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon-treated water.

[0234] In one embodiment, the beverage contains inclusions, ie, pulp, seeds, chunks, etc.

[0235] 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 fragrance ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, bulking agents, juice, dairy products, cereal and other plant extracts, flavonoids, alcohols, polymers, and combinations thereof. Any suitable additive described herein may be used.

[0236] 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 described herein may be used.

[0237] The pH of the beverage is not believed to materially or adversely affect the enhancement of mental alertness / alertness. Non-limiting examples of the pH range of the beverage can 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 can be from about 2.5 to about 4.2. One skilled in the art will appreciate that the pH of a beverage can vary based on the type of beverage. Dairy beverages, for example, can have a pH greater than 4.2.

[0238] The titratable acidity of the beverage can range, for example, from about 0.01 wt% to about 1.0 wt% by weight of the beverage.

[0239] In one embodiment, the sparkling beverage product has an acidity of from about 0.01 wt% to about 1.0 wt% by weight of the beverage, for example, from about 0.05 wt% to about 0.25 wt% by weight of the beverage.

[0240] Sparkling beverage products may be carbonated from 0 to about 2% (w / w) carbon dioxide or its equivalent, for example from about 0.1 to about 1.0% (w / w).

[0241] 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.

[0242] The beverage can be a full-calorie beverage with up to about 120 calories per 8 oz serving. The beverage can be a medium-calorie beverage with up to about 60 calories per 8 oz serving. The beverage can be a low-calorie beverage with up to about 40 calories per 8 oz serving. The beverage can be zero-calorie with less than about 5 calories per 8 oz serving.

[0243] In some embodiments, the present disclosure relates to a beverage comprising about 0.002 wt% to about 2 wt% of a first polyphenol; and about 0.001 wt% to about 1 wt% of at least one essential oil, wherein the beverage has a weight ratio of total polyphenols to total essential oils of about 1:10 to about 100:1. In some embodiments, the composition further comprises about 0.002 wt% to about 2 wt% of a second polyphenol, wherein the first and second polyphenols are not derived from the same plant extract. In some embodiments, the second polyphenol is not derived from the plant extract containing the first polyphenol. In some embodiments, the second polyphenol is not derived from a sage or grape seed source.

[0244] Edible gel mixture and edible gel composition In one embodiment, the composition is an edible gel or edible gel mix.

[0245] 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. Because gels are primarily composed of liquid, they 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 to be solid, jelly-like materials. Gels can be used in several applications. For example, gels can be used in foods, paints, and adhesives.

[0246] Non-limiting examples of edible gel compositions for use in certain embodiments include gel desserts, puddings, jellies, pastes, trifles, aspic, marshmallows, or gummy candies. Edible gel mixtures 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 may be used in certain embodiments include milk, cultured milk, cream, fluid whey, and mixtures thereof. Non-limiting examples of dairy analog fluids that may be used in certain embodiments include, for example, soy milk and dairy-free coffee creamer. 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- or no-calorie alternative.

[0247] 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 used in certain embodiments include gelatin, alginate, carrageenan, gum, pectin, konjac, agar, food acid, rennet, starch, starch derivatives, and combinations thereof. Those skilled in the art will appreciate that the amount of gelling ingredient used in an edible gel mix or edible gel composition will vary considerably depending on several factors, such as the particular gelling ingredient used, the particular fluid system used, and the desired properties of the gel.

[0248] Non-limiting examples of other ingredients used in certain embodiments include food acids, salts of food acids, buffer systems, bulking agents, adsorbents, cross-linking agents, one or more flavors, one or more colors, and combinations thereof. Non-limiting examples of food acids used in certain embodiments include citric acid, adipic acid, fumaric acid, lactic acid, malic acid, and combinations thereof. Non-limiting examples of food acid salts used in certain embodiments include sodium salts of food acids, potassium salts of food acids, and combinations thereof. Non-limiting examples of bulking agents used in certain embodiments include raftilose, isomalt, sorbitol, polydextrose, maltodextrin, and combinations thereof. Non-limiting examples of adsorbents used 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 used in certain embodiments include calcium ions, magnesium ions, sodium ions, and combinations thereof.

[0249] sweets In one embodiment, the composition is a confectionery.

[0250] "Confectionery" as referred to herein may mean sweets, lollies, sugar confectionery, or similar terms. Confectionery generally contains a base composition component and a sweetener component. Confectionery can be in the form of any food that is typically recognized as being rich in sugar or that is typically sweet. According to certain embodiments of the present disclosure, confectionery includes bakery products, such as pastries; desserts, such as yogurt, jelly, drinking jelly, pudding, bavarois, blancmange, cakes, brownies, and mousses, which are sweetened foods eaten at teatime or after meals; frozen foods; refrigerated confectionery, such as ice cream types, e.g., ice cream, ice milk, and lacto ice cream (foods in which sweeteners and various other types of ingredients are added to dairy products and the resulting mixture is stirred and frozen), and iced confectionery, such as sorbet and dessert ice cream (foods in which various other types of ingredients are added to a sweet liquid and the resulting mixture is stirred and frozen); general confectionery, such as baked or steamed confectionery, e.g., crackers, biscuits, bean paste buns, halva, and alfajores; rice cakes and snacks; table confectionery. top products; common sugar confectioneries such as chewing gum (including, for example, substantially water-insoluble chewable gum bases including jetulong, guttakay gum, or certain edible natural synthetic resins or waxes, such as compositions containing chicle or its substitutes), hard candies, soft candies, mints, nougat candy, jelly beans, fudge, toffee, Swiss milk tablets, licorice candy, chocolate, gelatin candy, marshmallows, marzipan, divinity, and cotton candy; sauces such as fruit-flavored sauces and chocolate sauce; edible gels; creams such as buttercream, flower paste, and whipped cream; jams such as strawberry jam and marmalade; and breads such as sweetbreads or other starch products, and combinations thereof.

[0251] "Base composition" as referred to herein means any composition, which may be a foodstuff, that provides a matrix on which the sweetener component rests.

[0252] Suitable base compositions 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, colorants, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerin, natural or synthetic gums, and starch, and the like, and combinations thereof. Such ingredients are generally recognized as safe (GRAS) and / or approved by the U.S. 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.

[0253] The base composition of the confectionery product may optionally contain other artificial or natural sweeteners, bulk sweeteners, or a combination 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. Typically, the amount of bulk sweetener present in the confectionery product varies widely depending on the specific embodiment of the confectionery product and the desired level of sweetness. Those skilled in the art will easily determine the appropriate amount of bulk sweetener.

[0254] seasoning composition In one embodiment, the composition is a seasoning. In another embodiment, the seasoning comprises the composition of the present disclosure. As used herein, a seasoning is a composition used to enhance or improve the flavor of food or beverages. Non-limiting examples of seasonings include ketchup, mustard, barbecue sauce, butter, chili sauce, chutney, cocktail sauce, curry, dip, fish sauce, horseradish, hot sauce, jelly, jam, marmalade, or preserves, mayonnaise, peanut butter, relish, remoulade, salad dressings (e.g., oil and 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.

[0255] Seasoning systems generally comprise a mixture of various 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 their products (e.g., tomatoes or tomato-based products (pastes, purees), fruit juices, fruit juice peels, and combinations thereof); oils or oil emulsions, particularly vegetable oils; thickeners (e.g., xanthan gum, food starches, other hydrocolloids, and combinations thereof); and emulsifiers (e.g., egg yolk solids, proteins, gum arabic, locust bean gum, guar gum, karaya gum, tragacanth gum, carrageenan, pectin, propylene glycol esters of alginic acid, sodium carboxymethylcellulose, polysorbates, and combinations thereof). Recipes for seasoning bases and methods for making seasoning bases are well known to those skilled in the art.

[0256] Typically, seasonings also contain caloric sweeteners, such as sucrose, high fructose corn syrup, molasses, honey, or brown sugar. In exemplary embodiments of the seasonings provided herein, the compounds of the present invention or compositions containing the same are used in place of conventional caloric sweeteners. Thus, the seasoning composition preferably contains the compounds of the present invention or compositions containing the compounds of the present invention and a seasoning base.

[0257] The seasoning composition may optionally include other natural and / or synthetic high-potency sweeteners, bulk sweeteners, pH modifiers (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 components), flavors, colorants, or combinations thereof.

[0258] Chewing gum composition In one embodiment, the composition is a chewing gum. In another embodiment, a 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. Typically, the water-soluble portion, which comprises the composition of the present disclosure, dissipates along with some of the flavoring agents over the chewing period while the insoluble gum base portion is held in the mouth. The insoluble gum base generally determines whether the gum is considered a chewing gum, bubble gum, or functional gum.

[0259] The insoluble gum base, typically present in chewing gum compositions in an amount ranging from about 15 to about 35 weight percent of the chewing gum composition, generally comprises a combination of elastomers, softeners (plasticizers), emulsifiers, resins, and fillers. Such components are generally regarded as safe (GRA) and / or considered to be food grade as approved by the U.S. Food and Drug Administration (FDA).

[0260] The elastomer, which is the primary component of the gum base, provides rubber-like cohesive properties to the gum and may include one or more natural rubbers (e.g., smoked latex, liquid latex, or guayule); natural rubbers (e.g., jelutong, perillo, soba, Massarando balata, Massarando chocolate, nispero, rosindinha, chicle, and gutta hangkan); or synthetic elastomers (e.g., butadiene-styrene copolymers, isobutylene-isoprene copolymers, polybutadiene, polyisobutylene, and vinyl polymer 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.

[0261] 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 the glycerol ester of partially hydrogenated rosin, the glycerol ester of polymerized rosin, the glycerol ester of partially dimerized rosin, the glycerol ester of rosin, the pentaerythritol ester of partially hydrogenated rosin, the methyl ester of rosin, or the methyl ester 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.

[0262] Softeners, also known as plasticizers, are used to modify the chewability and / or mouthfeel of chewing gum compositions. Typically, softeners include oils, fats, waxes, and emulsifiers. Non-limiting examples of oils and fats include tallow, hydrogenated tallow, large, hydrogenated, or partially hydrogenated vegetable oils (e.g., soybean, 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 wax, paraffin, and microcrystalline and natural waxes (e.g., candelilla, beeswax, and carnauba). Microcrystalline waxes, especially those with a high degree of crystallinity and a high melting point, may also be considered thickeners or texture 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.

[0263] 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.

[0264] The chewing gum composition may also include adjuvants or fillers in the gum base and / or 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 can be used as an inert filler to reduce the stickiness of the chewing gum composition. In other specific embodiments, lactic acid copolymers, proteins (e.g., gluten and / or zein), and / or guar can be used to create a more readily biodegradable gum. The adjuvants or fillers are typically 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.

[0265] In certain embodiments of the chewing gum composition, the gum base comprises from about 5 to about 95 weight percent of the chewing gum composition, more preferably from about 15 to about 50 weight percent of the chewing gum composition, and even more preferably from about 20 to about 30 weight percent of the chewing gum composition.

[0266] The soluble portion of the chewing gum composition may optionally include other artificial or natural sweeteners, bulk sweeteners, softeners, emulsifiers, flavors, colors, adjuvants, fillers, functional agents (e.g., pharmaceuticals or nutrients), or combinations thereof. Suitable examples of softeners and emulsifiers are described above.

[0267] 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 weight percent of the chewing gum composition.

[0268] Flavoring agents may be used in the insoluble gum base or the soluble portion of the chewing gum composition. Such flavoring agents may 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, wintergreen oil, bay leaf, thyme, cedar leaf, nutmeg, allspice, sage, mace, and almond. In another specific 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 specific embodiment, flavoring agents include citrus flavors, such as lemon, lime, orange, tangerine, grapefruit, citron, or kumquat extracts or essential oils.

[0269] 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 polyphenols and at least one essential oil. The cereal composition is typically eaten as a main meal or as a snack. Non-limiting examples of cereal compositions used in certain embodiments include ready-to-eat cereals and hot cereals. Ready-to-eat cereals are cereals that can be eaten by consumers without further processing (i.e., cooking). 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. Examples of snack bars include energy bars, rice cakes, granola bars, and nutrition bars. Hot cereals are generally cooked, often in milk or water, before being eaten. Non-limiting examples of hot cereals include grits, porridge, polenta, rice, and rolled oats.

[0270] Cereal compositions generally contain at least one cereal ingredient. As used herein, the term "cereal ingredient" refers to a material such as whole or part of grain, whole or part of seed, and whole or part of grass. Non-limiting examples of cereal ingredients used in certain embodiments include corn, wheat, rice, barley, bran, bran endosperm, bulgur, sorghum, millet, oats, rye, triticale, buckwheat, fonio, quinoa, peas, soybeans, amaranth, teff, spelt, and canula.

[0271] In certain embodiments, the cereal composition comprises a composition comprising a polyphenol and at least one essential oil, or at least one essential oil, a polyphenol, and at least one cereal ingredient according to the present disclosure. The composition comprising at least one essential oil, a polyphenol, or at least one essential oil and a polyphenol may be added to the cereal composition in various ways, for example, as a coating, a frosting, a glaze, or as a matrix mixture (i.e., added as an ingredient to the cereal formulation prior to preparation of the final cereal product).

[0272] Therefore, in certain embodiments, at least one essential oil and polyphenol, or a composition comprising at least one essential oil and polyphenol, is added to the cereal composition as a matrix mixture.In one embodiment, at least one essential oil and polyphenol, or a composition comprising essential oil compounds and polyphenol, is mixed with the cereal before cooking to provide a cereal product.In another embodiment, at least one essential oil and polyphenol, or a composition comprising at least one essential oil and polyphenol, is mixed with the cereal matrix before the cereal is extruded.

[0273] In another specific embodiment, at least one essential oil and polyphenol, or a composition comprising at least one essential oil and polyphenol, is applied to the cereal composition as a coating, for example, by combining at least one essential oil and polyphenol, or a composition comprising at least one essential oil and polyphenol, with a food-grade oil and applying the mixture to the cereal.In a different embodiment, at least one essential oil and polyphenol, or a composition comprising at least one essential oil, polyphenol, and food-grade oil, may be applied separately to the cereal by first applying oil or sweetener.Non-limiting examples of food-grade oils used 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 may be used instead of oil, provided that the fat is melted before applying it to the cereal.

[0274] In another embodiment, at least one essential oil and polyphenol, or a composition comprising at least one essential oil and polyphenol, is added to a cereal composition as a glaze. Non-limiting examples of glazing agents used in certain embodiments include corn syrup, honey syrup and honey syrup solids, maple syrup and maple syrup solids, sucrose, isomalt, polydextrose, polyols, hydrogenated starch hydrolysates, aqueous solutions thereof, and mixtures thereof. In another such embodiment, at least one essential oil and polyphenol, or a composition comprising at least one essential oil and polyphenol, is combined with a glazing agent and a food-grade oil or fat, and the mixture is applied to the cereal to form a glaze. In yet another embodiment, a gum, such as gum arabic, carboxymethylcellulose, or algin, may be added to the glaze to provide structural support. In addition, the glaze may also contain a colorant and may also contain a flavor.

[0275] In another embodiment, at least one essential oil and polyphenol, or a composition comprising at least one essential oil and polyphenol, is added to a cereal composition as a frosting. In one such embodiment, at least one essential oil and polyphenol, or a composition comprising at least one essential oil and polyphenol, is combined with water and a frosting agent and then applied to the cereal. Non-limiting examples of frosting agents used 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.

[0276] Dairy products In one embodiment, the composition of the present disclosure is a dairy product comprising at least one essential oil and polyphenols as described herein. In another embodiment, the composition of the present disclosure is a dairy product comprising a composition comprising at least one essential oil and polyphenols. Dairy products and processes for producing dairy products suitable for use in the present invention are well known to those skilled in the art. As used herein, dairy products include milk or foods made from milk. Non-limiting examples of dairy products suitable for use in embodiments of the present invention include milk, milk cream, sour cream, crème fraîche, buttermilk, cultured buttermilk, milk powder, condensed milk, evaporated milk, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen custard, frozen yogurt, gelato, via, pīma, filmjörk, kaymak, kefir, viili, koumiss, airag, ice milk, casein, ayran, lassi, koa, or combinations thereof.

[0277] Milk is a fluid secreted by the mammary glands of female mammals for the nourishment of their offspring. The female's ability to produce milk is one of the defining characteristics of mammals and provides the primary source of nutrition for newborns before they are able to digest more diverse foods. In certain embodiments of the present invention, the dairy product is derived from raw milk from cows, goats, sheep, horses, donkeys, camels, water buffalo, yaks, reindeer, moose, or humans.

[0278] In certain embodiments of the present invention, the processing of dairy products derived from raw milk generally includes pasteurizing, creaming, and homogenizing steps. Raw milk may be consumed without pasteurization, but is typically pasteurized to destroy harmful microorganisms, such as bacteria, viruses, protozoa, mold, and yeast. Pasteurization generally involves heating milk to high temperatures for short periods of time to substantially reduce the number of microorganisms, thereby reducing the risk of illness.

[0279] Creaming, traditionally followed by a pasteurization step, involves separating the milk into a higher fat cream layer and a lower fat milk layer. The milk separates into milk and cream layers after 12 to 24 hours of settling. The cream rises to the top of the milk layer and may be skimmed and used as a separate dairy product. Alternatively, a centrifuge may 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 milk, 2% milk, 1% milk, and skim milk.

[0280] After removing a desired amount of fat from milk by creaming, the milk is often homogenized. Homogenization prevents the cream from separating from the milk and generally involves pumping the milk at high pressure through narrow tubes to break down the fat globules in the milk. Pasteurization, creaming, and homogenization of milk, while common, are not required to produce a consumable dairy product. Thus, dairy products suitable for use in embodiments of the present invention may undergo no processing steps, a single processing step, or a combination of processing steps described herein. Dairy products suitable for use in embodiments of the present invention may also undergo processing steps in addition to, or apart from, the processing steps described herein.

[0281] Certain embodiments of the present invention include dairy products produced from milk by additional processing steps. As previously described, cream may be skimmed from the top of the milk or separated from the milk using a centrifuge. In certain embodiments, 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 sours and thickens the cream. In another specific embodiment, the dairy product includes fresh cream, which is heavy cream slightly soured by a bacterial culture in a manner similar to sour cream. Fresh cream is typically not as thick or sour as sour cream. In yet another specific embodiment, the dairy product includes cultured buttermilk. Cultured buttermilk is obtained by adding bacteria to milk. The bacterial culture converts lactose to lactic acid, and the resulting fermentation gives cultured buttermilk its sour flavor. Although produced differently, cultured buttermilk is generally similar to traditional buttermilk, a by-product of butter production.

[0282] According to another specific embodiment of the present invention, the dairy product comprises milk powder, condensed milk, evaporated milk, or a combination thereof. Milk powder, condensed milk, and evaporated milk are generally produced by removing water from milk. In a specific embodiment, the dairy product comprises milk powder, which comprises dried milk solids with a low moisture content. In another specific embodiment, the dairy product comprises condensed milk. Condensed milk generally comprises milk whose water content has been reduced and sweetened, resulting in a thick, sweet product with a long shelf life. In yet another specific embodiment, the dairy product comprises evaporated milk. Evaporated milk generally comprises fresh homogenized milk from which about 60% of the water has been removed, which is cooled, enriched with additives such as vitamins and stabilizers, packaged, and terminally sterilized. According to another specific embodiment of the present invention, the dairy product comprises a dry creamer, at least one essential oil, and polyphenols, or a composition comprising at least one essential oil and polyphenols.

[0283] In another specific embodiment, the dairy product provided herein comprises butter. Butter is generally produced by churning fresh or cultured cream or milk. Butter generally comprises milk fat surrounding droplets containing mostly water and milk proteins. The churning process damages the membrane surrounding the milk fat microspheres, allowing the milk fat to coalesce and separate from the rest of the cream. In yet another specific embodiment, the dairy product comprises buttermilk, which is the sour-tasting liquid remaining after producing butter from full-cream milk by the churning process.

[0284] In yet another specific embodiment, the dairy product includes cheese, a solid food produced by coagulation and acidification using a combination of rennet or rennet substitutes. Rennet, a natural complex of enzymes produced in the stomach of mammals to digest milk, is used in cheesemaking to coagulate milk and separate it into a solid known as curds and a liquid known as whey. Rennet is typically obtained from the stomachs of young ruminants, such as calves; however, alternative sources of rennet include some plants, microorganisms, and genetically modified bacteria, fungi, or yeast. Additionally, milk may be coagulated by adding an acid, such as citric acid. Typically, a combination of rennet and / or acidification is used to coagulate the milk. After separating the milk 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 varieties of cheese available. Processing methods include cooking the cheese, cutting it into small cubes, draining, salting, rolling, cheddaring, washing, shaping, aging, and maturing. Some cheeses, such as blue cheese, have additional bacteria or mold introduced before or during aging to impart flavor and aroma to the finished product. Cottage cheese is a mild-flavored cheese curd product that is drained but not pressed to retain some whey. The curds are usually washed to remove sourness. Cream cheese is a full-fat, soft, mild-tasting white cheese made by adding cream to milk and then coagulating it to form a rich curd. Alternatively, cream cheese can be made from skim milk with cream added to the curd. As used herein, cheese should be understood to include any solid food product produced by the coagulation of milk.

[0285] In another specific embodiment of the present 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 a gel-like texture and sour taste. In particularly desirable embodiments, the yogurt may be sweetened and / or flavored with a sweetener. 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 varieties of yogurt with different consistencies and viscosities, such as dahi, dadi or dadiya, labneh or labaneh, Bulgarian, kefir, and matzoni. In another specific embodiment, the dairy product comprises a yogurt-based beverage, also known as a drinking yogurt or yogurt smoothie. In particularly desirable embodiments, the yogurt-based beverage may contain sweeteners, flavorings, other ingredients, or combinations thereof.

[0286] Other dairy products beyond those described herein may be used in certain embodiments of the present 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, filmjork, kaymak, kefir, viili, koumiss, airag, ice milk, casein, ayran, lassi, and koa.

[0287] According to certain embodiments of the present invention, the dairy composition may also contain other additives. Non-limiting examples of suitable additives include sweeteners and flavorings, such as chocolate, strawberry, and banana. Certain embodiments of the dairy compositions provided herein may also contain additional nutritional supplements, such as vitamins (e.g., vitamin D) and minerals (e.g., calcium), that improve the nutritional content of the milk.

[0288] In some embodiments, the composition is a non-dairy milk, a plant-based beverage, a plant protein beverage, a plant milk, such as soy milk, almond milk, rice milk, soy milk, coconut milk, and workpiece plant milk.

[0289] Tabletop Functional Sweetener Composition In some embodiments, the composition is a tabletop functional sweetener composition comprising at least one essential oil and polyphenol in combination with: (i) at least one functional ingredient; (ii) at least one bulking agent; and (iii) optionally at least one anti-caking agent for improving the sweetness and / or time profile and / or flavor profile of the composition. 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. Additionally, in accordance with yet another embodiment of the present invention, granulated sugar (sucrose) or other calorie sweeteners, such as crystalline fructose, other carbohydrates, or sugar alcohols, can be used as bulking agents due to their ability to provide good content uniformity without adding significant calories. In one embodiment, bulking agents can be used to enhance the sweetness of the composition.

[0290] As used herein, the phrases "anti-caking agent" and "flow agent" refer to any composition that prevents, reduces, inhibits, or inhibits at least one natural high-potency sweetener molecule and / or synthetic high-potency sweetener molecule from adhering to, binding to, or contacting another natural high-potency sweetener molecule 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 tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pa.), and tricalcium phosphate creamer. 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.

[0291] Tabletop functional sweetener compositions are incorporated and packaged in a number of different forms, and it is contemplated that the tabletop functional sweetener compositions of the present invention may be in any form known in the art, including, but not limited to, powder, granular, packet, tablet, sachet, pellet, cube, solid, and liquid forms, according to certain embodiments.

[0292] In one embodiment, the tabletop functional sweetener composition comprises a single-serving (portion-controlled) packet containing a dry blend of functional sweetener formulations. The dry blend formulation may generally comprise a powder or granules. While the tabletop functional sweetener packet can be of any size, an illustrative, non-limiting example of a conventional portion-controlled tabletop sweetener packet is approximately 2.5 x 1.5 inches and holds approximately 1 gram of sweetener composition with a sweetness equivalent to 2 teaspoons of granulated sugar (approximately 8 g). The amount of natural high-potency sweetener and / or synthetic high-potency sweetener in the dry-mix tabletop functional sweetener formulation will vary due to the varying potencies of different natural high-potency sweeteners and / or synthetic high-potency sweeteners. In certain embodiments, the dry-mix tabletop functional sweetener formulation may include natural high-potency sweeteners and / or synthetic high-potency sweeteners in an amount of about 1% (w / w) to about 10% (w / w) of the tabletop functional sweetener composition.

[0293] Embodiments of solid tabletop functional sweeteners include cubes and tablets. A non-limiting example of a conventional cube is equivalent in size to a standard cube of granulated sugar, which is approximately 2.2 x 2.2 x 2.2 cm. 3 and weighs approximately 8 g. In one embodiment, the solid tabletop sweetener is in the form of a tablet or any other form known to one of skill in the art.

[0294] In one embodiment, the tabletop functional sweetener composition can also be formulated for target applications, such as in beverages, foods, pharmaceuticals, cosmetics, herbal / vitamins, tobacco, and any other product that can be sweetened. For example, the tabletop functional sweetener composition for baking can be formulated with additional protective agents, such as encapsulants. Other forms will be readily apparent to those skilled in the tabletop sweetener art.

[0295] A commonly used method for producing powdered or granulated functional sweetener formulations for packets involves a fluidized bed agglomeration process. Other methods for producing tabletop sweetener compositions are well known to those skilled in the art.

[0296] method In another aspect, the present disclosure relates to a method of improving a condition in a human, the method comprising: administering to a human in need thereof a edible composition as described elsewhere herein. In a particular embodiment, the composition comprises: a first polyphenol; and at least one essential oil, wherein the ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1. In some embodiments, the composition is free or substantially free of caffeine.

[0297] In some embodiments, the methods described herein produce one or more effects in a human, such as: improving cognitive function; improving mood; improving happiness; improving friendliness; improving sociability; improving relaxation; increasing euphoria; improving cheerfulness; improving alertness; improving contentment; improving composure; improving calmness; improving mental performance; improving memory accuracy; improving speed of memory; improving relaxation; improving / sustaining attention; improving attention accuracy; improving the Stroop effect; improving speed of attention; reducing stress; reducing tension; reducing mental fatigue; reducing anxiety; reducing lethargy; relieving headaches; or any combination thereof.

[0298] In some embodiments, a method of improving a condition in a human subject is disclosed, comprising: administering to a human in need thereof a beverage comprising: a first polyphenol; and at least one essential oil, wherein the beverage has a total polyphenol to total essential oil weight ratio of about 1:10 to about 100:1, and wherein the first polyphenol is derived from sage.

[0299] In another embodiment, a method of improving a condition in a human subject is disclosed, comprising: administering to a human in need thereof a beverage comprising: a first polyphenol; and at least one essential oil, wherein the beverage has a total polyphenol to total essential oil weight ratio of about 1:10 to about 100:1, and wherein the first polyphenol is derived from grape seeds.

[0300] In some embodiments, the composition is orally administered to a human by ingesting the composition. The composition may be administered once or multiple times per day. Administration may 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 providing a time interval between any two administrations per day, wherein the time interval is at least about 1 hour, at least about 2 hours, at least about 3 hours, at least about 4 hours, at least about 5 hours, or at least about 6 hours.

[0301] In some embodiments of the methods described herein, the composition or beverage takes effect after a period of time after administration, the period of time being about 5 minutes, about 15 minutes, about 30 minutes, about 60 minutes, about 90 minutes, about 120 minutes, about 150 minutes, about 200 minutes, about 250 minutes, or about 300 minutes.

[0302] In some embodiments, the composition administered to a human comprises at least one essential oil in a dosage of at least about 3.0 mg, at least about 50 mg, at least about 100 mg, at least about 150 mg, or any value therebetween. In some embodiments, the composition administered to a human comprises at least about 15 mg, at least about 50 mg, at least about 100 mg, at least about 200 mg, at least about 250 mg, at least about 300 mg, or any value therebetween.

[0303] Non-patent references Jackson,P.A.,Haskell-Ramsay,C.,Forster,J.,Khan,J.,Veasey,R.,Kennedy,D.O.,Wilson,A.R.,Saunders,C.,Wightman,E.L.,Acute cognitive performance and mood effects of coffee berry and apple extracts:A randomised,double blind,placebo- controlled crossover study in healthy humans,Nutritional Neuroscience,2021,DOI:10.1080 / 1028415X.2021.1963068. 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 / s41465-020-00204-1. 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. 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.

[0304] All publications, patents, and patent applications mentioned in the specification are indicative of the levels of those skilled in the art to which this disclosure pertains.

[0305] The following examples illustrate preferred, non-limiting embodiments of the present disclosure. [Example]

[0306] Example 1 - Study of the acute effects of a composition containing on cognitive function and alertness in healthy adults Background and Objectives Polyphenols and some essential oil compounds are reportedly beneficial to humans, however, their acute effects on cognitive enhancement are not significant based on previous disclosures.

[0307] The purpose of the proposed randomized, double-blind, placebo-controlled, balanced crossover methodology is to evaluate the acute effects of a system of compositions containing both polyphenols and selected essential oil compounds on cognitive and mood function. The trial utilized Cognimapp (an online cognitive assessment system). Primary cognitive / mood assessments will be conducted pre-dose and 60 minutes post-dose on four separate study days separated by at least one washout day.

[0308] Study population Three studies were conducted with a total of 9 participants for Study 1, 36 participants for Study 2, and 30 participants for Study 3. Respondents were recruited via a web survey using inclusion and exclusion criteria.

[0309] The following criteria will be used for participants selected for the study: · Participants have volunteered to participate in a clinical trial; · Participants must self-assess themselves as healthy; · 21 to 60 years old at the time of giving consent; Participants consented to stay engaged throughout the entire study, and this could be determined from the dataset.

[0310] A participant is not eligible to participate if: · Any pre-existing medical condition / illness (e.g., feeling unwell, reducing brain performance such as concentration, memory, accuracy, etc.) that would affect your ability to participate in the study (Note: Participants may be allowed to participate if their condition / illness does not interact with the active treatment or interfere with performance); · Have been diagnosed with or been treated for a mental disorder in the last 12 months; · suffer from frequent migraines that require medication (more than once per month); · have a sleep disorder or take sleep aid medication; · Pregnant, trying to become pregnant or breastfeeding; Current use of prescription and over-the-counter (OTC) medications, especially for female participants, contraceptive treatment and those taken "as needed" for the treatment of asthma (e.g., steroids) and hay fever (somnotic antihistamines only, e.g., chlorphenamine). (Note: There may be other examples of medication use that are unlikely to interact with active treatment, and if this is not expected to have any effect on brain function, participants may be able to take part in the assessment); · have taken antibiotics within the past 4 weeks (Note: participation is possible provided that a 4-week antibiotic washout is followed before participation); · Smoking tobacco or vaping nicotine or using nicotine replacement products · Excessive caffeine intake (>500 mg / day), see CCQ; Self-assessed difficulty concentrating on tasks, such as too many daily meetings Have a visual impairment (including color blindness) that cannot be corrected with glasses or contact lenses Refuse to consume beverages containing artificial sweeteners (e.g., aspartame, sucralose, acesulfame potassium, etc.).

[0311] Example beverages to be evaluated for the study A variety of beverage products plus a placebo will be evaluated in the study. Table 1 shows the composition of an example beverage used in the sage study. Table 2 shows the composition of an example beverage in the grape seed study. The beverage products are non-commercial carbonated beverages. All ingredients are food grade and generally recognized as safe (GRAS) by the FDA. Ingredients listed in the vehicle are at the same levels throughout all products. Given that the study is double-blind, ingredient information will not be provided on the label. The product label will read as follows: Sparkling Beverage, Code Number, Date of Manufacture, Not for Sale.

[0312] [Table 1]

[0313] [Table 2]

[0314] Participants were randomly assigned to a counterbalanced schedule that instructed the order in which they received the four interferences.

[0315] Participants were instructed to consume one of four interferences during each of the assessment days (Day 1 / Day 2 / Day 3 / Day 4), with the order of interferences counterbalanced across participants (via random assignment to a counterbalanced schedule (example above)).

[0316] A three-digit code will be assigned to each intervention. A computerized counterbalance schedule will be generated by a third party with no other involvement in the study. Beverages will be prepared and pre-packaged in a GMP pilot plant according to the counterbalance schedule, also by a third party with no other involvement in the study. Packaging / labeling will simply indicate "Sparkling Beverage, Code Number, Date of Production, and Not for Sale." Beverages will be stored at 4°C until the time of consumption.

[0317] The use of any prescribed pharmaceutical products (with exceptions according to the exclusion criteria), including over-the-counter products, is not permitted during the study.

[0318] observation Effectiveness This is intended as an exploratory, placebo-controlled study investigating the acute effects of selected products listed in Tables 1-2 on cognitive performance and alertness, compared to placebo. Efficacy will be assessed in terms of the comparative effect of the investigational drug (versus 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 a cognitively demanding task (pre-dose baseline and 60 minutes post-dose). Alertness, stress, and calmness assessed by the Visual Analog Mood Scale (VAMS) 60 minutes after administration.

[0319] safety All products are manufactured in a GMP pilot plant and are microbiologically tested.

[0320] The beverage ingredients are not associated with any significant adverse effects. Therefore, the proposed dose of coffee berry juice for the beverage product combination should be safe. There are no subject autonomy concerns. However, participants are encouraged to report any unusual or adverse effects during the study.

[0321] investigation The study will follow a well-balanced, randomized, double-blind, placebo-controlled crossover design.

[0322] During the study, participants participated in an induction session / training session and four active testing days (Days 1, 2, 3, and 4), with a minimum washout period of one day (24 hours) between testing days.

[0323] The first session included obtaining an informed consent form (ICF) and training and practice with Cognimapp. The methodology for Days 1, 2, 3, and 4 was identical, except participants consumed a different treatment during each study day. On study days, participants were required to abstain from alcohol (24 hours) and caffeine (18 hours). At least one hour after finishing a meal, participants were instructed to complete a 15-minute online cognitive and mood assessment on Cognimapp. An example of the task assignment using Cognimapp is shown in Figure 1. After the first cognitive assessment, participants received the day's treatment (a 300 mL beverage, completed within 20 minutes), they underwent the same cognitive / mood assessment described above 60 minutes after administration. No additional food or drink, other than water, was permitted during the assessment.

[0324] [ka]

[0325] Strict adherence to protocol An individual participant will be withdrawn from the trial if: · Participants withdraw consent without having to justify their decision; · The participant no longer complies with the inclusion / exclusion criteria; · The participant must be taking any concomitant prescription medications or any other substances whose consumption constitutes grounds for exclusion (in accordance with the exclusion criteria) and which the participant cannot reschedule; The participant is no longer able to participate for other medical reasons (including adverse effects).

[0326] statistics Planned Analysis Given that this is an exploratory study with no existing data on which to base any predictions of treatment effect, no primary endpoint was specified.

[0327] The intended analysis will be used on the following data (pre-treatment data will be used for baseline-adjusted post-dose data): Mood scale - alertness, stress, and calmness scores (baseline before administration and 60 minutes after administration) Cognitive function - individual performance parameters (pre-dose baseline and 60 minutes post-dose) Cognitive function - composite cognitive factors (baseline before administration and 60 minutes after administration) Cognitive function and mental fatigue during prolonged performance of a cognitively demanding task (pre-dose baseline and 60 minutes post-dose).

[0328] Randomization During the first visit, participants are randomly assigned to receive one of six treatments (as a 3-digit product code) according to a blinded counterbalanced schedule using a computer-generated random number list.

[0329] Sample size The crossover design and suggested sample size of 32 participants provides good power (>90%) to detect the medium effect sizes previously seen with similar interventions. Power is G * Calculations were performed using Power 3.0.

[0330] result Subjective measures of mood and the Bond-Lader Profile of 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. Each cognitive function measure was analyzed using 60 minutes post-dose adjusted for pre-dose measurements as a covariate.

[0331] Three separate studies were conducted to investigate the sage system (Studies 1 and 2) and the grape seed system (Study 3). The results are summarized below.

[0332] Study 1 (Sage; 9 participants total) One participant withdrew from the study, and overall, nine data sets were enrolled in the analysis. As shown in Table 3, Sage System 1 significantly reduced fatigue (p=0.022) and improved calmness (p=0.034) and 2-back reaction time (p=0.0001) relative to placebo; Sage System 2 significantly reduced fatigue (p=0.014) and tension (p=0.022) and improved Stroop reaction time (p=0.046) and 2-back reaction time (n=0.021).

[0333] Study 2 (Sage; 36 participants total) Eight participants withdrew from the study, resulting in a total of 36 data sets for analysis. As shown in Table 4, Sage 1 significantly reduced fatigue (p = 0.022) and improved alertness (p = 0.02) and satisfaction (p = 0.002) compared to placebo; Sage 2 significantly reduced fatigue (p = 0.038) and improved 2-back accuracy (p = 0.037) compared to placebo.

[0334] Study 3 (grape seed system; 30 participants total) Ten participants withdrew from the study, resulting in a total of 30 datasets being enrolled in the analysis. As shown in Table 5, grapeseed system 1 demonstrated significance at the composite level for working memory (p=0.027), 2-back accuracy (p=0.014), and Stroop (p=0.028) versus placebo; grapeseed system 2 significantly improved 2-back accuracy (p=0.01).

[0335] The above results provide evidence supporting that polyphenols and at least one essential oil compound, when administered in combination at optimal ratios and dosages, exert a synergistic effect in reducing mental fatigue and tension, and improving attentional precision, working memory, and alertness in subjects.

[0336] [Table 3]

[0337] [Table 4]

[0338] [Table 5]

[0339] Example 2 - Study of the acute effects of three plant extracts on cognitive function and mood in healthy young adults Background and Objectives Several plant extracts, including sage, tea, coffee bean, and caffeine, have reportedly been beneficial to human cognition and mood, however, their acute effects on cognitive enhancement and mood are not well known.

[0340] The proposed balanced, randomized, double-blind, placebo-controlled, crossover methodology aims to evaluate the acute effects of a system of compositions containing selected botanical extracts and caffeine on cognitive and mood function. The study utilized a 60-minute computerized cognitive assessment (including the COMPASS-cognitive demand battery, the Visual Analog Mood Scale (VAMS), the Profile of Mood States (POMS), the positive items from the Positive and Negative Affect Scale (PANAS), and a novel positive mood VAS battery). Cognitive / mood assessments will be conducted pre-dose and 60, 180, and 300 minutes post-dose.

[0341] Study population Four studies were conducted with a total of 50 participants per study. Respondents were selected following remote screening completed via video / telephone.

[0342] The following criteria will be used for participants selected for the study: · Participants have volunteered to participate in a clinical trial; · Participants will be required to self-assess themselves as healthy, which includes completing a health screening; · 18 to 45 years of age at the time of giving consent; · Completion of the Caffeine Consumption Questionnaire (CCQ); Agree to complete physiological eligibility criteria measures, including blood pressure, height and weight, and waist-to-hip ratio; ·Complete training on cognitive and mood scales; Participants consented to stay engaged throughout the entire study, and this could be determined from the dataset.

[0343] A participant is not eligible to participate if: · Any pre-existing medical condition / illness (e.g., feeling unwell, reducing brain performance such as concentration, memory, accuracy, etc.) that would affect your ability to participate in the study (Note: Participants may be allowed to participate if their condition / illness does not interact with the active treatment or interfere with performance); · Have been diagnosed with or been treated for a mental disorder in the last 12 months; · suffer from frequent migraines that require medication (more than once per month); · have a sleep disorder or take sleep aid medication; · Pregnant, trying to become pregnant or breastfeeding; Current use of prescription and over-the-counter (OTC) medications, especially for female participants, contraceptive treatment and those taken "as needed" for the treatment of asthma (e.g., steroids) and hay fever (somnotic antihistamines only, e.g., chlorphenamine). (Note: There may be other examples of medication use that are unlikely to interact with active treatment, and if this is not expected to have any effect on brain function, participants may be able to take part in the assessment); · have taken antibiotics within the past 4 weeks (Note: participation is possible provided that a 4-week antibiotic washout is followed before participation); · Smoking tobacco or vaping nicotine or using nicotine replacement products · Excessive caffeine intake (>500 mg / day), see CCQ; Self-assessed difficulty concentrating on tasks, such as too many daily meetings Have a visual impairment (including color blindness) that cannot be corrected with glasses or contact lenses Refuse to consume beverages containing artificial sweeteners (e.g., aspartame, sucralose, acesulfame potassium, etc.).

[0344] Demographic information for the 50 participants included in the analysis is shown in Table 6. Participant demographics are shown below in Figure 5.

[0345] [Table 6]

[0346] [ka]

[0347] Example beverages to be evaluated for the study A variety of beverage products plus a placebo will be evaluated in the study. Table 7 shows the composition of the example beverage used in the study. All ingredients are food grade and generally recognized as safe (GRAS) by the FDA. Ingredients listed in the vehicle will be at the same levels throughout all products. Given that the study is double-blind, ingredient information will not be provided on the label.

[0348] [Table 7]

[0349] Each of the four beverages was bottled and identified by a site-specific manufacturer's code (A, B, C, D). The order in which participants received the four beverages was counterbalanced across groups via random assignment to a counterbalanced schedule.

[0350] Drinks were 10 oz each and decanted daily into individual opaque, lidded containers. Each drink was consumed in the presence of an investigator to ensure 100% compliance.

[0351] procedure Participants underwent an initial online screening followed by in-person lifestyle and demographic screening. Prior to starting the study, participants completed a short training session in which they performed a cognitive task in the form of three repetitions of an abbreviated version of the COMPASS cognitive task, followed by the full 60-minute task.

[0352] The methodology for each of the four subsequent studies was identical, except that each participant consumed a different beverage during each of the four visits. Participants were required to abstain from alcohol (for 24 hours) and caffeine (overnight). Immediately upon arrival each day, participants completed a 60-minute COMPASS assessment. Participants then received that day's treatment and underwent COMPASS assessments at 60, 180, and 300 minutes post-dose.

[0353] observation Effectiveness This is intended as an exploratory placebo-controlled study investigating the acute effects of selected products listed in Table 7 on cognitive performance and alertness, and mood, compared to placebo. Efficacy will be assessed in terms of the comparative effect of the investigational drug (versus placebo) after a single dose on the following measures:

[0354] safety All products are manufactured in a GMP pilot plant and are microbiologically tested.

[0355] The ingredients in the drink are not associated with any significant adverse effects. There are no subject autonomy concerns. However, participants are encouraged to report any unusual or adverse effects during the study.

[0356] investigation The study will follow a well-balanced, randomized, double-blind, placebo-controlled crossover design.

[0357] During the study, participants participated in an induction session / training session and four active testing days (Days 1, 2, 3, and 4), with a minimum washout period of one day (24 hours) between testing days.

[0358] The methodology for Days 1, 2, 3, and 4 was identical, except that participants consumed a different treatment during each test day. On test days, participants were required to abstain from alcohol (for 24 hours) and caffeine (overnight). No additional food or drink other than water was permitted during the assessment.

[0359] Strict adherence to protocol An individual participant will be withdrawn from the trial if: · Participants withdraw consent without having to justify their decision; · The participant no longer complies with the inclusion / exclusion criteria; · The participant must be taking any concomitant prescription medications or any other substances whose consumption constitutes grounds for exclusion (in accordance with the exclusion criteria) and which the participant cannot reschedule; The participant is no longer able to participate for other medical reasons (including adverse effects).

[0360] Cognitive and mood assessment Several individual cognitive / mood assessment tasks were used, some of which were standard "classical" computerized cognitive tasks, as well as "cognitive demand battery" (CBD) tasks (Figure 6).

[0361] [ka]

[0362] Cognitive outcomes: Global outcomes and the origins of cognitive factors Global performance measures and cognitive factors derived from COMPASS were used to determine whether the treatment had a global effect across the entire cognitive battery or an effect restricted to the cognitive domain.

[0363] Performance Speed: This global outcome measures overall speed of performance. It is calculated as the average speed (in milliseconds) of performance across all tasks in the battery that collect reaction time data to individual stimuli: Choice Reaction Time, Simple Reaction Time, Digit Vigilance Task, Rapid Visual Processing (average of three repetitions), Number Working Memory, Delayed Picture Recognition, and Delayed Word Recognition.

[0364] Performance Accuracy: Data were calculated as the average percent accuracy for all tasks for which data were collected, including: choice reaction time, digit vigilance task, rapid visual processing, working memory for numbers, Corsi blocks, immediate word recall, delayed word recall, delayed picture recognition, and delayed word recognition.

[0365] "Speed ​​of Attention": It was calculated as the average speed (in milliseconds) of performing the attention task within the battery.

[0366] "Attentional Precision": It was calculated as the mean percentage of accuracy in performing the attention task within the battery.

[0367] "Working memory": It was calculated as the mean percent accuracy per maximum score performed on the working memory tasks within the battery.

[0368] "Episodic memory": It was calculated as the mean percent correct for the long-term memory task within the battery.

[0369] "Speed ​​of Memory": Reaction times to individual stimuli were calculated as the average speed (in milliseconds) of performing the working and episodic memory tasks in which data were collected.

[0370] Cognitive Demand Battery (CBD): The purpose of this battery is to assess the effects of treatment on speed / accuracy and mental fatigue during continuous performance of cognitively demanding tasks. The battery involves performance of a 10-minute battery of mentally challenging tasks, repeated three times with immediate transitions.

[0371] Mood scale: The Profile of Mood States (POMS) is a 37-item inventory. Individual item scores are organized into six dimensions of mood: anger, confusion, depression, fatigue, tension, and energy.

[0372] The Visual Analog Mood Scale (VAMS) is completed as part of the COMPASS battery. It contains 18 visual analog scales paired with antagonizing mood / state adjectives. Participants momentarily rate where they place themselves within the two adjectives.

[0373] The Positive and Negative Affect Schedule (PANAS) is a self-report questionnaire with two 10-item scales measuring positive and negative affect, respectively.

[0374] statistics Planning Analysis No primary or secondary outcomes were delineated, but each cognitive outcome followed an inherent hierarchy and took precedence over each of the individual performance scores.

[0375] analysis Prior to the primary analysis of treatment effects, pre-dose differences between treatments were examined by one-way ANOVA or, in the case of cognitive demand battery (CBD) outcomes, by two-way (treatment × repeats) ANOVA.

[0376] For all cognitive and mood measures, the primary analysis of post-dose data was by linear mixed modeling (LMM) using the MIXED procedure in SPSS, with the pre-dose baseline for each outcome included as a covariate. For cognitive global performance, cognitive factors, and individual task outcomes derived from COMPASS, as well as mood outcomes, time period was matched for drink (A, B, C, D) and assessment (60, 180, and 300 minutes post-dose), and their interaction.

[0377] In the event of a significant main effect of beverage or a beverage × rating interaction effect, a single set of a priori planned comparisons was performed. Any main effects of product were explored by comparing all three active interventions (tea + caffeine, sage + caffeine, caffeine + caffeine) with placebo.

[0378] Randomization During the first visit, participants are randomly assigned to receive one of the four treatments (as single-digit product codes) according to a blinded counterbalanced schedule using a computer-generated random number list.

[0379] Sample size The crossover design and suggested sample size of 48 participants provides good power (>95%) to detect a purely treatment-related effect. Power is G * Calculations were performed using Power 3.0.

[0380] result Cognitive function Primary analyses (LMM) of global speed and accuracy outcomes showed a significant main effect of intervention on the global "accuracy of performance" measure. Comparison of mean data across post-dose time points indicated that overall accuracy improved with Coff + Caff (P ​​< 0.001) and Sage + Caff (P ​​= 0.01) compared with placebo (Table 8). Comparison of data from individual assessments showed that Coff + Caff was associated with significant accuracy benefits compared with placebo during the 180- and 300-minute assessments (p < 0.01), whereas Sage + Caff was associated with an improvement only during the final assessment (p < 0.05).

[0381] Primary analyses also showed a main effect of beverage on both the speed and precision of attention factors from the COMPASS task. For speed of attention, benefits were seen only across assessments following Coff + Caff (p<0.01), with a trend toward the same effect for Sage + Caff (p<0.01). Consistent with this, speed improved only during one individual assessment (180 min) and only following Coff + Caff (p<0.01). However, all three beverages were associated with improved precision of attention across assessments compared to placebo (Tea + Caff, p<0.05; Sage + Caff and Coff + Caff, p<0.001, Table 8). With regard to individual assessments, all three beverages resulted in better accuracy than placebo during the 60-minute assessment (Tea + Caffe / Sage + Caffe, p<0.05; Coff + Caffe, p<0.001), with both Sage + Caffe and Coff + Caffe improving performance during the 180-minute (both p<0.01) and 300-minute (both p<0.05) assessments. There was also a trend toward a main effect of beverage on episodic memory [F(3,215)=2.117, p<0.1], indicating significantly improved memory performance following Coff + Caffe compared with placebo across assessments (p<0.05).

[0382] There were no significant effects of beverage on the remaining global measures and other cognitive factors.

[0383] Initial LMM analyses showed main effects suggesting beverage-related improvements on performance on all three tasks within the cognitive demand battery. All three beverages were associated with better performance across the entire test period in terms of more accurate subtractions on the Serial 3s task compared to placebo (Tea + Caffe and Sage + Caffe (p<0.01; Coff + Caffe, p<0.001, Table 8). Comparison of individual assessment data showed this relationship reached significance for Coff + Caffe at all three time points (60 min, p<0.05; 180 min, p<0.01; 300 min, p<0.05), for Tea + Caffe at the two later time points (180, p<0.05; 300, p<0.01), and for Sage + Caffe during the final assessment (300, p<0.05). There was also a main effect of beverage on the number of incorrect Serial 3s subtractions [F(3,1642)=4.35, p<0.01]. Additionally, all three beverages resulted in improved accuracy performing a rapid visual information processing (RVIP) task across all post-dose assessments compared to placebo (Tea + Caff, p<0.01; Sage + Caff and Coff + Caff, p<0.001). Both Sage + Caff and Coff + Caff resulted in improvements during each of the three post-dose assessments (60 min - Sage + Caff, p<0.05; Coff + Caff, p<0.001; 180 min - both p<0.01; 300 min - both p<0.001), but Tea + Caff resulted in improved performance during the 60 and 300 min assessments (both p<0.05).

[0384] Conclusion: Compared to placebo, all three beverages were associated with improved attentional accuracy and performance on the Serial 3s and RVIP tasks, along with reduced mental fatigue during performance of the CDB task. Additionally, both Sage + Caffe and Coff + Caffe significantly improved performance accuracy across all cognitive tasks (performance accuracy). Coff + Caffe alone significantly improved speed of execution of the attention task (attentional speed), performance on the long-term memory task (episodic memory), and performance on the Serial 7s task (Table 8).

[0385] [Table 8]

[0386] Example 3 - Study of the acute effects of three plant extracts on cognitive function and mood in healthy young adults Background and Objectives Several plant extracts, including sage, tea, lemon balm, and chamomile, have reportedly been beneficial to human cognition and mood, however, their acute effects on cognitive enhancement and mood are not well known.

[0387] The proposed balanced, randomized, double-blind, placebo-controlled, crossover methodology aims to evaluate the acute effects of a system of compositions containing i) sage and tea extracts, ii) lemon balm extract, iii) chamomile extract, and iv) placebo on cognitive and mood function. The trial utilized a 60-minute computerized cognitive assessment (including the COMPASS-cognitive demand battery, Visual Analog Mood Scale (VAMS), Profile of Mood States (POMS), positive items from the Positive and Negative Affect Scale (PANAS), and a novel positive mood VAS battery). Cognitive / mood assessments will be conducted pre-dose and 60, 180, and 300 minutes post-dose.

[0388] Study population Four studies were conducted with a total of 50 participants per study. Respondents were selected following remote screening completed via video / telephone.

[0389] The following criteria will be used for participants selected for the study: · Participants have volunteered to participate in a clinical trial; · Participants will be required to self-assess themselves as healthy, which includes completing a health screening; · 18 to 45 years of age at the time of giving consent; · Completion of the Caffeine Consumption Questionnaire (CCQ); Agree to complete physiological eligibility criteria measures, including blood pressure, height and weight, and waist-to-hip ratio; ·Complete training on cognitive and mood scales; Participants consented to stay engaged throughout the entire study, and this could be determined from the dataset.

[0390] A participant is not eligible to participate if: · Any pre-existing medical condition / illness (e.g., feeling unwell, reducing brain performance such as concentration, memory, accuracy, etc.) that would affect your ability to participate in the study (Note: Participants may be allowed to participate if their condition / illness does not interact with the active treatment or interfere with performance); · Have been diagnosed with or been treated for a mental disorder in the last 12 months; · suffer from frequent migraines that require medication (more than once per month); · have a sleep disorder or take sleep aid medication; · Pregnant, trying to become pregnant or breastfeeding; Current use of prescription and over-the-counter (OTC) medications, especially for female participants, contraceptive treatment and those taken "as needed" for the treatment of asthma (e.g., steroids) and hay fever (somnotic antihistamines only, e.g., chlorphenamine). (Note: There may be other examples of medication use that are unlikely to interact with active treatment, and if this is not expected to have any effect on brain function, participants may be able to take part in the assessment); · have taken antibiotics within the past 4 weeks (Note: participation is possible provided that a 4-week antibiotic washout is followed before participation); · Smoking tobacco or vaping nicotine or using nicotine replacement products · Excessive caffeine intake (>500 mg / day), see CCQ; Self-assessed difficulty concentrating on tasks, such as too many daily meetings Have a visual impairment (including color blindness) that cannot be corrected with glasses or contact lenses Refuse to consume beverages containing artificial sweeteners (e.g., aspartame, sucralose, acesulfame potassium, etc.).

[0391] Demographic information for the 50 participants included in the analysis is shown in Table 1. Participant demographics are presented below.

[0392] [Table 9]

[0393] [ka]

[0394] Example beverages to be evaluated for the study A variety of beverage products plus a placebo will be evaluated in the study. Table 10 shows the composition of example beverages used in the study.

[0395] [Table 10]

[0396] Each of the four beverages was bottled and identified by a site-specific manufacturer's code (A, B, C, D). The order in which participants received the four beverages was counterbalanced across groups via random assignment to a counterbalanced schedule.

[0397] Drinks were 300 ml each and decanted daily into individual opaque, lidded containers. Each drink was consumed in the presence of an investigator to ensure 100% compliance.

[0398] procedure Participants underwent an initial online screening followed by in-person lifestyle and demographic screening. Prior to starting the study, participants completed a short training session in which they performed a cognitive task in the form of three repetitions of an abbreviated version of the COMPASS cognitive task, followed by the full 60-minute task.

[0399] The methodology for each of the four subsequent studies was identical, except that each participant consumed a different beverage during each of the four visits. Participants were required to abstain from alcohol (for 24 hours) and caffeine (overnight). Immediately upon arrival each day, participants completed a 60-minute COMPASS assessment. Participants then received that day's treatment and underwent COMPASS assessments at 60, 180, and 300 minutes post-dose.

[0400] observation Effectiveness This is intended as an exploratory placebo-controlled study investigating the acute effects of selected products listed in Table 1 on cognitive performance and alertness, and mood, compared to placebo. Efficacy will be assessed in terms of the comparative effect of the investigational drug (versus placebo) after a single dose on the following measures: COMPASS (including a cognitive demand battery, visual analogue mood scale (VAMS), profile of mood states (POMS), positive items from the Positive and Negative Affect Scale (PANAS), and bespoke stress (stress VAS) and positive mood (positive VAS) visual analogue scales). After the initial cognitive assessment, participants received their treatment for the day and underwent the same cognitive / mood assessments as described above at 60, 180, and 300 minutes post-dose.

[0401] safety All products are manufactured in a GMP pilot plant and are microbiologically tested.

[0402] The beverage ingredients are not associated with any significant adverse effects. Therefore, the candidate doses of plant extracts for the beverage product combination should be safe. There are no subject autonomy concerns. However, participants are encouraged to report any unusual or adverse effects during the study.

[0403] investigation The study will follow a well-balanced, randomized, double-blind, placebo-controlled crossover design.

[0404] During the study, participants participated in an induction session / training session and four active testing days (Days 1, 2, 3, and 4), with a minimum washout period of one day (24 hours) between testing days.

[0405] The methodology for Days 1, 2, 3, and 4 was identical, except that participants consumed a different treatment during each test day. On test days, participants were required to abstain from alcohol (for 24 hours) and caffeine (overnight). No additional food or drink other than water was permitted during the assessment.

[0406] Strict adherence to protocol An individual participant will be withdrawn from the trial if: · Participants withdraw consent without having to justify their decision; · The participant no longer complies with the inclusion / exclusion criteria; · The participant must be taking any concomitant prescription medications or any other substances whose consumption constitutes grounds for exclusion (in accordance with the exclusion criteria) and which the participant cannot reschedule; The participant is no longer able to participate for other medical reasons (including adverse effects).

[0407] Cognitive and mood assessment Several individual cognitive / mood assessment tasks were used, some of which were standard "classical" computerized cognitive tasks, as well as "cognitive demand battery" (CBD) tasks (Figure 7).

[0408] [ka]

[0409] Cognitive outcomes: Global outcomes and the origins of cognitive factors Global performance measures and cognitive factors derived from COMPASS were used to determine whether the treatment had a global effect across the entire cognitive battery or an effect restricted to the cognitive domain.

[0410] Performance Speed: This global outcome measures overall speed of performance. It is calculated as the average speed (in milliseconds) of performance across all tasks in the battery that collect reaction time data to individual stimuli: Choice Reaction Time, Simple Reaction Time, Digit Vigilance Task, Rapid Visual Processing (average of three repetitions), Number Working Memory, Delayed Picture Recognition, and Delayed Word Recognition.

[0411] Performance Accuracy: Data were calculated as the average percent accuracy for all tasks for which data were collected, including: choice reaction time, digit vigilance task, rapid visual processing, working memory for numbers, Corsi blocks, immediate word recall, delayed word recall, delayed picture recognition, and delayed word recognition.

[0412] "Speed ​​of Attention": It was calculated as the average speed (in milliseconds) of performing the attention task within the battery.

[0413] "Attentional Precision": It was calculated as the mean percentage of accuracy in performing the attention task within the battery.

[0414] "Working memory": It was calculated as the mean percent accuracy per maximum score performed on the working memory tasks within the battery.

[0415] "Episodic memory": It was calculated as the mean percent correct for the long-term memory task within the battery.

[0416] "Speed ​​of Memory": Reaction times to individual stimuli were calculated as the average speed (in milliseconds) of performing the working and episodic memory tasks in which data were collected.

[0417] Cognitive Demand Battery (CBD): The purpose of this battery is to assess the effects of treatment on speed / accuracy and mental fatigue during continuous performance of cognitively demanding tasks. The battery involves performance of a 10-minute battery of mentally challenging tasks, repeated three times with immediate transitions.

[0418] Mood scale: The Profile of Mood States (POMS) is a 37-item inventory. Individual item scores are organized into six dimensions of mood: anger, confusion, depression, fatigue, tension, and energy.

[0419] The Visual Analog Mood Scale (VAMS) is completed as part of the COMPASS battery. It contains 18 visual analog scales paired with antagonizing mood / state adjectives. Participants momentarily rate where they place themselves within the two adjectives.

[0420] The Positive and Negative Affect Schedule (PANAS) is a self-report questionnaire with two 10-item scales measuring positive and negative affect, respectively.

[0421] statistics Planning Analysis No primary or secondary outcomes were delineated, but each cognitive outcome followed an inherent hierarchy and took precedence over each of the individual performance scores.

[0422] analysis Prior to the primary analysis of treatment effects, pre-dose differences between treatments were examined by one-way ANOVA or, in the case of cognitive demand battery (CBD) outcomes, by two-way (treatment × repeats) ANOVA.

[0423] For all cognitive and mood measures, the primary analysis of post-dose data was by linear mixed modeling (LMM) using the MIXED procedure in SPSS, with the pre-dose baseline for each outcome included as a covariate. For cognitive global performance, cognitive factors, and individual task outcomes derived from COMPASS, as well as mood outcomes, time period was matched for drink (A, B, C, D) and assessment (60, 180, and 300 minutes post-dose), and their interaction.

[0424] In the event of a significant main effect of beverage or a beverage × rating interaction effect, a single set of a priori planned comparisons was performed. Any main effects of product were explored by comparing all three active interventions (sage + tea, lemon balm, and chamomile) with placebo.

[0425] Randomization During the first visit, participants are randomly assigned to receive one of the four treatments (as single-digit product codes) according to a blinded counterbalanced schedule using a computer-generated random number list.

[0426] Sample size The crossover design and suggested sample size of 48 participants provides good power (>95%) to detect a purely treatment-related effect. Power is G * Calculations were performed using Power 3.0.

[0427] result There were no baseline differences on any cognitive or mood measures.

[0428] Cognitive function Primary analyses (LMM) of global speed and accuracy outcomes showed a significant main effect of intervention on the global "accuracy of performance" measure. Comparison of mean data across post-dose time points indicated that overall accuracy improved with sage + tea compared with placebo (P<0.001). Looking at individual assessments, sage + tea also resulted in improved performance during the 180-minute (p<0.01) and 300-minute (p<0.05) assessments compared with placebo.

[0429] The primary analysis also showed a main effect of beverage on attentional precision and speed, with the sage + tea beverage outperforming placebo across assessments.

[0430] Initial LMM analyses showed a main effect of beverage on performance on all three tasks within the CDB. In all instances, prior planned comparisons of data across outcome assessments showed that performance was enhanced with sage + tea compared to placebo (all p<0.001). Looking at individual assessment time points, sage + tea also outperformed placebo at all three post-dose assessments for each outcome.

[0431] Mood and psychological state The only VAMS factor to see a significant effect of intervention on the primary analysis was the "Agility" outcome. On this measure, participants rated themselves as more alert across assessments after the sage + tea drink than after the placebo drink (p<0.01), and the same effect was seen between both the 180-minute (p<0.01) and 300-minute (p<0.05) individual assessments.

[0432] There was a significant effect of the beverage on the (mean) "Stress" VAS. Planned comparisons of data across assessments showed that participants reported themselves as more stressed (or restless) after the chamomile beverage than after the placebo (p<0.01). There was also a significant effect of the beverage on the "Positive VAS," which represents an overall positive mood / psychological state.

[0433] conclusion Compared to placebo, a single serving of the sage + tea beverage resulted in broad improvements in both cognitive function and psychological state. With regard to cognitive function, the sage + tea beverage resulted in improvements in accuracy across tasks in the COMPASS battery (attentional accuracy) and specific improvements in both accuracy (attentional accuracy) and speed of performance (attentional speed) of attentional tasks within the battery.

[0434] All of the compositions and methods disclosed and claimed herein can be made and executed without undue experimentation in light of the present disclosure. While the compositions and methods of the present disclosure have been described with reference to the foregoing illustrative embodiments, it will be apparent to those skilled in the art that variations, changes, modifications, and alterations may be made to the compositions, methods, and method steps or sequence of steps described herein without departing from the true concept, spirit, and scope of the present disclosure. More particularly, it will be apparent that certain agents, additives, and components similar in physical, chemical, physiological, and / or taste characteristics may be substituted for the agents, additives, and components described herein while the same or similar results would be achieved. 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 disclosure as defined by the appended claims.

[0435] The following numbered clauses define further exemplary aspects and features of the present disclosure:

[0436] 1. An edible composition for improving a human condition, comprising: First polyphenols and; At least one essential oil Including, A composition having a ratio of total polyphenols to total essential oils of about 1:10 to about 100:1.

[0437] 2. At least one essential oil: Terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides, and derivatives and / or any combination thereof. 2. The composition of clause 1, comprising:

[0438] 3. The composition of any one of clauses 1-2, wherein the first polyphenol and the at least one essential oil are derived from the same plant species.

[0439] 4. The composition of any one of clauses 1-2, wherein the first polyphenol and the at least one essential oil are derived from different plant species.

[0440] 5. At least one essential oil is First essential oil and; The second essential oil 4. The composition of any one of clauses 1 to 3, wherein the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0441] 6. At least one essential oil is selected from the group consisting of rose (Rosa), sophora, citrus (Citrus), Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Hibiscus, Helichrysum, Chamomilla, and the like. Genus illa, Genus Chamaemelum, Genus Cymbopogon, Genus Geranium, Genus Matricaria, Genus Jasminum, Genus Lavandula, Genus Melissa, Genus Valerian, Genus Agave, Genus Anthemis, Genus Amomum, Cinnamon Cinnamomum genus, Coriander genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Curcuma genus, Euonymus genus, Fennel genus, Litsea genus, Salvia genus, Satureia genus, Schinus genus 6. The composition of any one of clauses 1-5, wherein the plant is derived from a plant genus selected from the group consisting of Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, and / or any combination thereof.

[0442] 7. The first polyphenol is derived from Camellia spp., Coffea spp., Ilex spp., Guarana spp., Theobroma spp., Hypericum spp., Beta spp., Glycine spp., Ginkgo spp., Matricaria spp., Moringa spp., Magnolia spp., Withania spp., Aspalathus spp., Euterpe spp. pe genus, Crocus genus, Polygonum genus, Ribes genus, Rose genus, Sophora genus, Citrus genus, Strawberry genus, Walnut genus, Litchi genus, Wolfberry genus, Malus genus, Mango genus, Murraya genus, Olive genus, Passiflora genus, Cherry genus, Prunus genus, Pomegranate genus, Elderberry Sambucus, Syzygium, Vaccinium, Vitis, Aronia, Angelica, Hibiscus, Chamomilla, Chamaemelum, Jasminum, Lavandula, Melissa, Valerian, Anthemis, Amomum, Cinnamon namomum genus, Coriandrum genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Turmeric genus, Fennel genus, Schinus genus, Salvia genus, Satureia genus, Mentha genus, Basil genus, Petroselinum genus, Pimpinella genus, Piper genus,7. The composition of any one of clauses 1 to 6, wherein the plant is derived from a plant genus selected from the group consisting of Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, and Satureja.

[0443] 8. The composition of any one of clauses 1-7, wherein the first polyphenol is selected from the group comprising flavonoids, phenolic acids, curcuminoids, lignans, stilbenes, phenolic terpenes, glycosides, glucuronides, depsides, and / or any combination thereof.

[0444] 9. The composition of clause 8, wherein the flavonoid is selected from the group comprising flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanidins, gallates, glycosides, polymers thereof, and any combination thereof.

[0445] 10. The composition of clause 9, wherein the flavanol is selected from the group comprising catechin, epicatechin, catechin gallate, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, epigallocatechin gallate, proanthocyanidins, and any combination thereof.

[0446] 11. The composition of any one of clauses 9-10, wherein the flavone is selected from the group including luteolin, apigenin, tangeretin, chrysin, and any combination thereof.

[0447] 12. The composition of any one of clauses 9-11, wherein the flavonol is selected from the group including quercetin, kaempferol, myricetin, rutin, and any combination thereof.

[0448] 13. The composition of any one of clauses 9-12, wherein the flavanone is selected from the group including eriodictyol, hesperetin, naringenin, and any combination thereof.

[0449] 14. The composition of any one of clauses 9 to 13, wherein the isoflavone is selected from the group comprising genistein, daidzein, and any combination thereof.

[0450] 15. The composition of any one of clauses 9-14, wherein the anthocyanidin is selected from the group including cyanidin, delphinidin, malvidin, pelargonidin, aurantidin, capensinidin, europinidin, hirustidine, peonidin, petunidin, pulcheridin, rosinidin, and any combination thereof.

[0451] 16. The composition of any one of clauses 8-15, wherein the phenolic acid is selected from the group including rosmarinic acid, vanillic acid, caffeic acid, gallic acid, protocatechuic acid, salicylic acid, ferulic acid, sinapic acid, chlorogenic acid, coumaric acid, and any combination thereof.

[0452] 17. The composition of any one of clauses 8-16, wherein the curcuminoid is selected from the group comprising bisdemethoxycurcumin, demethoxycurcumin, curcumin, and any combination thereof.

[0453] 18. The composition of any one of clauses 8 to 17, wherein the lignan is selected from the group comprising lariciresinol, pinoresinol, matairesinol, syringaresinol, sesamin, sesaminol, and any combination thereof.

[0454] 19. The composition of any one of clauses 8 to 18, wherein the stilbene is selected from the group including resveratrol, pterostilbene, and any combination thereof.

[0455] 20. The composition of any one of clauses 8 to 19, wherein the phenolic terpene is selected from the group including carnosic acid, rosmanol, carnosol, and any combination thereof.

[0456] 21. The composition of any one of clauses 1 to 20, wherein the first polyphenol is derived from sage.

[0457] 22. The composition of any one of clauses 1-21, wherein the first polyphenol is derived from sage (Salvia officinalis) and the at least one essential oil is derived from Spanish sage (Salvia lavandulifolia).

[0458] 23. The composition of any one of clauses 1 to 20, wherein the first polyphenol is derived from grape seeds.

[0459] 24. The composition of any one of clauses 1-23, further comprising a second polyphenol.

[0460] 25. The composition of clause 24, wherein the second polyphenol is selected from the group comprising flavonoids, phenolic acids, curcuminoids, lignans, stilbenes, phenolic terpenes, glycosides, glucuronides, depsides, and / or any combination thereof.

[0461] 26. The composition of clause 25, wherein the flavonoid is selected from the group including flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanidins, gallates, glycosides, polymers thereof, and any combination thereof.

[0462] 27. The composition of clause 26, wherein the flavanol is selected from the group comprising catechin, epicatechin, catechin gallate, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, epigallocatechin gallate, proanthocyanidins, and any combination thereof.

[0463] 28. The composition of any one of clauses 26-27, wherein the flavone is selected from the group including luteolin, apigenin, tangeretin, chrysin, and any combination thereof.

[0464] 29. The composition of any one of clauses 26-28, wherein the flavonol is selected from the group including quercetin, kaempferol, myricetin, rutin, and any combination thereof.

[0465] 30. The composition of any one of clauses 26-29, wherein the flavanone is selected from the group including eriodictyol, hesperetin, naringenin, and any combination thereof.

[0466] 31. The composition of any one of clauses 26 to 30, wherein the isoflavone is selected from the group including genistein, daidzein, and any combination thereof.

[0467] 32. The composition of any one of clauses 26 to 31, wherein the anthocyanidin is selected from the group including cyanidin, delphinidin, malvidin, pelargonidin, aurantidin, capensinidin, europinidin, hirustidine, peonidin, petunidin, pulcheridin, rosinidin, and any combination thereof.

[0468] 33. The composition of any one of clauses 26-32, wherein the phenolic acid is selected from the group including rosmarinic acid, vanillic acid, caffeic acid, gallic acid, protocatechuic acid, salicylic acid, ferulic acid, sinapic acid, chlorogenic acid, coumaric acid, and any combination thereof.

[0469] 34. The composition of any one of clauses 26 to 33, wherein the curcuminoid is selected from the group comprising bisdemethoxycurcumin, demethoxycurcumin, curcumin, and any combination thereof.

[0470] 35. The composition of any one of clauses 26 to 34, wherein the lignan is selected from the group comprising lariciresinol, pinoresinol, matairesinol, syringaresinol, sesamin, sesaminol, and any combination thereof.

[0471] 36. The composition of any one of clauses 26 to 35, wherein the stilbene is selected from the group including resveratrol, pterostilbene, and any combination thereof.

[0472] 37. The composition of any one of clauses 26 to 36, wherein the phenolic terpene is selected from the group including carnosic acid, rosmanol, carnosol, and any combination thereof.

[0473] 38. The composition of any one of clauses 24 to 37, wherein the second polyphenol is derived from a natural source, and the natural source is a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soybeans, or any combination thereof.

[0474] 39. The second polyphenol is found in Camellia spp., Coffea spp., Ilex spp., Guarana spp., Theobroma spp., Hypericum spp., Beta spp., Glycine spp., Ginkgo spp., Matricaria spp., Moringa spp., Magnolia spp., Withania spp., Aspalathus spp., Euterpe spp. rpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mango, Murraya, Olea, Passiflora, Prunus, Pomegranate, Punica, and Gardenia. Sambucus genus, Syzygium genus, Vaccinium genus, Vitis genus, Aronia genus, Angelica genus, Hibiscus genus, Chamomilla genus, Chamaemelum genus, Jasminum genus, Lavandula genus, Melissa genus, Valerian genus, Anthemis genus, Amomum genus, Cinnamon genus namomum genus, Coriandrum genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Turmeric genus, Fennel genus, Salvia genus, Satureia genus, Schinus genus, Mentha genus, Ocimum genus, Petroselinum genus, Pimpinella genus, Piper genus,38. The composition of any one of clauses 24 to 37, wherein the active ingredient is derived from a plant genus selected from the group consisting of Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, and Satureja.

[0475] 40. The composition of any one of clauses 24 to 39, wherein the second polyphenol is not derived from sage or grape seed.

[0476] 41. The composition of any one of clauses 1 to 40, further comprising a sweetener.

[0477] 42. Sweeteners include 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, hemandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baioside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukuroziosides, phlomisoside I, periandrin I, and abrusoside. A, and cyclocaryoside I, sugar alcohols such as erythritol, sucralose, potassium acesulfame, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycoside (GSG), and combinations thereof.

[0478] 43. The composition of any one of clauses 1-42, further comprising at least one additional ingredient or functional ingredient, or both.

[0479] 44. The composition of any one of clauses 1 to 43, wherein the composition is in a drinkable liquid form, a concentrate form, a dry form, or a semi-dry form.

[0480] 45. The composition of any one of clauses 1 to 44, wherein the composition is a gum, gel, tablet, capsule, granule, cubic, or dry powder.

[0481] 46. ​​The composition of any one of clauses 1 to 45, wherein 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 beverages, plant protein beverages, plant-based beverages, sports beverages, and energy drinks.

[0482] 47. The composition of any one of clauses 1-46, wherein the composition has a Brix value of from about 1° to about 25°, from about 5° to about 20°, or from about 7° to about 15°.

[0483] 48. The composition of any one of clauses 1 to 47, wherein the composition has a total polyphenol content of about 0.002 wt% to about 2 wt%, about 0.01 wt% to about 1 wt%, or about 0.1 wt% to about 0.5%.

[0484] 49. The composition of any one of clauses 1-48, wherein the dosage of total polyphenols is from 15 mg to about 300 mg, from about 30 mg to about 200 mg, or from about 45 mg to about 150 mg per serving.

[0485] 50. The composition of any one of clauses 1 to 49, wherein the weight ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1, from about 1:9 to about 90:1, from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, from about 1:4 to about 40:1, from about 1:3 to about 30:1, or from about 1:2 to about 20:1.

[0486] 51. The composition of any one of clauses 1-50, wherein the total essential oil content is between about 0.001 wt% and about 1 wt%, between about 0.05 wt% and about 0.5 wt%, or between about 0.1 wt% and about 0.25%.

[0487] 52. The composition of any one of clauses 1-51, wherein the dosage of the at least one essential oil is between 3 mg and about 150 mg, between about 10 mg and about 100 mg, or between about 25 mg and about 50 mg per serving.

[0488] 53. The composition of any one of clauses 1 to 52, wherein the first polyphenol and the at least one essential oil are derived from sage extract, and the dosage of the sage extract is from about 50 mg to about 1000 mg, from about 100 mg to about 800 mg, or from about 200 mg to about 600 mg per serving.

[0489] 54. The composition of any one of clauses 1-22, 24-39, or 41-53, wherein the first polyphenol is derived from sage, and the composition has a weight ratio of the first polyphenol derived from sage to total essential oil of from about 2:1 to about 200:1.

[0490] 55. The composition of any one of clauses 1-22, 24-39, or 41-55, wherein the first polyphenol is derived from sage and includes at least one of luteolin glycoside, luteolin glucuronide, and rosmarinic acid.

[0491] 56. The composition of any one of clauses 8 to 32, wherein the first polyphenol is derived from grape seed extract, and wherein the composition has a dosage of grape seed extract of about 50 mg to about 1,000 mg, about 100 mg to about 800 mg, or about 200 mg to about 600 mg per serving.

[0492] 57. The composition of any one of clauses 8-33, wherein the first polyphenol is derived from grape seeds and the composition has a weight ratio of the first polyphenol to total essential oil of from about 2:1 to about 200:1.

[0493] 58. The composition of any one of clauses 8 to 34, wherein the first polyphenol is derived from grape seeds and the first polyphenol comprises at least one of: gallic acid, catechin, epicatechin, gallocatechin, epigallocatechin, and epicatechin 3-O-gallate, and procyanidin dimers, trimers, and higher polymerized procyanidins.

[0494] 59. First polyphenols and; At least one essential oil A beverage comprising: the weight ratio of total polyphenols to total essential oils is about 1:10 to about 100:1; The first polyphenol comes from sage, a beverage.

[0495] 60. At least one essential oil is: Terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides, and derivatives and / or any combination thereof. Article 59 beverages, including:

[0496] 61. The beverage of any one of clauses 59 to 60, wherein the first polyphenol and the at least one essential oil are derived from the same plant species.

[0497] 62. The composition of any one of clauses 1-2 or any one of clauses 59-60, wherein the first polyphenol and the at least one essential oil are derived from different plant species.

[0498] 63. At least one essential oil is First essential oil and; The second essential oil 62. The composition of any one of clauses 1 to 3 or any one of clauses 59 to 61, wherein the first essential oil is derived from the same or a different plant species as the first polyphenol and the second essential oil is derived from a different plant species than the first essential oil.

[0499] 64. The composition of any one of clauses 59-63, wherein the first polyphenol is derived from sage (Salvia officinalis) and the at least one essential oil is derived from Spanish sage (Salvia lavandulifolia).

[0500] 65. At least one essential oil is selected from the group consisting of essential oils of rose (Rosa), sophora, citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla, and the like. milla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamon Cinnamomum genus, Coriander genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Curcuma genus, Euonymus genus, Fennel genus, Litsea genus, Salvia genus, Satureia genus, Schinus genus, 64. The beverage of any one of clauses 59 to 63, derived from a plant genus selected from the group consisting of Mentha, Origanum, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, and / or any combination thereof.

[0501] 66. A beverage according to clauses 59 to 65, further comprising a second polyphenol not derived from sage.

[0502] 67. The beverage of clause 66, wherein the second polyphenol is derived from a natural source, the natural source being a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soybeans, or any combination thereof.

[0503] 68. The beverage of any one of clauses 59-67, wherein the dosage of total polyphenols is between 15 mg and about 300 mg, between about 30 mg and about 200 mg, or between about 45 mg and about 150 mg per serving.

[0504] 69. The beverage of any one of clauses 59 to 68, wherein the weight ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1, from about 1:50 to about 50:1, from about 1:40 to about 40:1, from about 1:20 to about 20:1, from about 1:10 to about 10:1, from about 1:5 to about 5:1, from about 1:3 to about 3:1, or from about 1:2 to about 2:1.

[0505] 70. The beverage of any one of clauses 59-69, wherein the dosage of the at least one essential oil is between 3 mg and about 150 mg, between about 10 mg and about 100 mg, or between about 25 mg and about 50 mg per serving.

[0506] 71. First polyphenols and; At least one essential oil A beverage comprising: the weight ratio of total polyphenols to total essential oils is about 1:10 to about 100:1; The first polyphenol is derived from grape seeds, a beverage.

[0507] 72. At least one essential oil is: Terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides, and derivatives and / or any combination thereof. Article 71 beverages, including:

[0508] 73. The beverage of any one of clauses 71 or 72, wherein the first polyphenol and the at least one essential oil are derived from the same plant species.

[0509] 74. The beverage of any one of clauses 71 to 73, wherein the first polyphenol and the at least one essential oil are derived from different plant species.

[0510] 75. At least one essential oil is First essential oil and; The second essential oil 74. The composition of any one of clauses 1 to 3 or any one of clauses 71 to 73, wherein the first essential oil is derived from the same or a different plant species as the first polyphenol and the second essential oil is derived from a different plant species than the first essential oil.

[0511] 76. At least one essential oil is selected from the group consisting of essential oils of rose (Rosa), sophora, citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla, and the like. milla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamon Cinnamomum genus, Coriander genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Curcuma genus, Euonymus genus, Fennel genus, Litsea genus, Salvia genus, Satureia genus, Schinus genus, 76. The beverage of any one of clauses 71 to 75, derived from a plant genus selected from the group consisting of Mentha, Origanum, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, and / or any combination thereof.

[0512] 77. A beverage according to Article 71, further comprising a second polyphenol not derived from grape seeds.

[0513] 78. The beverage of clause 77, wherein the second polyphenol is derived from a natural source, the natural source being a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soybeans, or any combination thereof.

[0514] 79. A composition or beverage of any of clauses 1 to 78, wherein administration of the composition or beverage to a human produces one or more effects on the human: improving cognitive function; improving mood; improving alertness; improving satisfaction; improving happiness; improving friendliness; improving sociability; improving relaxation; increasing euphoria; improving cheerfulness; improving composure; improving calmness; improving mental performance; improving memory accuracy; improving speed of memory; improving relaxation; improving / sustaining attention; improving attention accuracy; improving the Stroop effect; improving speed of attention; reducing stress; relieving tension; reducing mental fatigue; reducing anxiety; reducing lethargy; relieving headaches; promoting the maintenance of normal sleep; reducing sleep onset latency; improving sleep quality; reducing the subjective sensation of jet lag; or any combination thereof.

[0515] 80. The composition or beverage of clause 79, wherein the composition or beverage takes effect after a period of time after administration, the period of time being about 5 minutes, about 15 minutes, about 30 minutes, about 60 minutes, about 90 minutes, about 120 minutes, about 150 minutes, about 200 minutes, about 250 minutes, or about 300 minutes.

[0516] 81. The composition or beverage of any one of clauses 79 to 80, wherein the composition or beverage administered to a human comprises at least 15 mg, at least 50 mg, at least 75 mg, at least 100 mg, at least 150 mg, at least 200 mg, at least 250 mg, or at least 300 mg of total polyphenols.

[0517] 82. The composition or beverage of any one of clauses 79 to 81, wherein the composition or beverage administered to a human comprises at least 3 mg, at least 50 mg, at least 100 mg, or at least 150 mg of total essential oil.

[0518] 83. A method for improving a human condition comprising: administering to a human in need thereof a edible composition comprising: First polyphenols and; At least one essential oil Including, The method wherein the ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1.

[0519] 84. At least one essential oil is: Terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides, and derivatives and / or any combination thereof. The method of clause 83, including:

[0520] 85. The method of any one of clauses 83-84, wherein the first polyphenol and the at least one essential oil are derived from the same plant species.

[0521] 86. The method of any one of clauses 83-84, wherein the first polyphenol and the at least one essential oil are derived from different plant species.

[0522] 87. At least one essential oil is First essential oil and; The second essential oil 87. The composition of any one of clauses 83 to 86, wherein the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0523] 88. At least one essential oil is selected from the group consisting of essential oils of rose (Rosa), sophora, citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla, and others. milla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamon Cinnamomum genus, Coriander genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Curcuma genus, Euonymus genus, Fennel genus, Litsea genus, Salvia genus, Satureia genus, Schinus genus, 88. The method of any one of clauses 83 to 87, wherein the plant is derived from a plant genus selected from Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, and / or any combination thereof.

[0524] 89. The first polyphenol is derived from Camellia spp., Coffea spp., Ilex spp., Guarana spp., Theobroma spp., Hypericum spp., Beta spp., Glycine spp., Ginkgo spp., Matricaria spp., Moringa spp., Magnolia spp., Withania spp., Aspalathus spp., Euterpe spp. rpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mango, Murraya, Olea, Passiflora, Prunus, Pomegranate, Punica, and Gardenia. Sambucus genus, Syzygium genus, Vaccinium genus, Vitis genus, Aronia genus, Angelica genus, Hibiscus genus, Chamomilla genus, Chamaemelum genus, Jasminum genus, Lavandula genus, Melissa genus, Valerian genus, Anthemis genus, Amomum genus, Cinnamon genus namomum genus, Coriandrum genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Turmeric genus, Fennel genus, Salvia genus, Satureia genus, Schinus genus, Mentha genus, Ocimum genus, Petroselinum genus, Pimpinella genus, Piper genus,89. The method of any one of clauses 83 to 88, wherein the plant is derived from a plant genus selected from the group consisting of Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, and Satureja.

[0525] 90. The method of any one of clauses 83 to 89, wherein the first polyphenol is selected from the group comprising flavonoids, phenolic acids, curcuminoids, lignans, stilbenes, phenolic terpenes, glycosides, glucuronides, depsides, and / or any combination thereof.

[0526] 91. The method of clause 90, wherein the flavonoid is selected from the group including flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanidins, gallates, glycosides, polymers thereof, and any combination thereof.

[0527] 92. The composition of clause 91, wherein the flavanol is selected from the group comprising catechin, epicatechin, catechin gallate, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, epigallocatechin gallate, proanthocyanidins, and any combination thereof.

[0528] 93. The method of any one of clauses 91 or 92, wherein the flavone is selected from the group including luteolin, apigenin, tangeretin, chrysin, and any combination thereof.

[0529] 94. The method of any one of clauses 91-93, wherein the flavonol is selected from the group including quercetin, kaempferol, myricetin, rutin, and any combination thereof.

[0530] 95. The method of any one of clauses 91-94, wherein the flavanone is selected from the group including eriodictyol, hesperetin, naringenin, and any combination thereof.

[0531] 96. The method of any one of clauses 91-95, wherein the isoflavone is selected from the group including genistein, daidzein, and any combination thereof.

[0532] 97. The method of any one of clauses 91-96, wherein the anthocyanidin is selected from the group including cyanidin, delphinidin, malvidin, pelargonidin, aurantidin, capensinidin, europinidin, hirustidine, peonidin, petunidin, pulcheridin, rosinidin, and any combination thereof.

[0533] 98. The method of clause 90, wherein the phenolic acid is selected from the group including rosmarinic acid, vanillic acid, caffeic acid, gallic acid, protocatechuic acid, salicylic acid, ferulic acid, sinapic acid, chlorogenic acid, coumaric acid, and any combination thereof.

[0534] 99. The method of clause 90, wherein the curcuminoid is selected from the group comprising bisdemethoxycurcumin, demethoxycurcumin, curcumin, and any combination thereof.

[0535] 100. The method of clause 90, wherein the lignan is selected from the group comprising lariciresinol, pinoresinol, matairesinol, syringaresinol, sesamin, sesaminol, and any combination thereof.

[0536] 101. The method of clause 90, wherein the stilbene is selected from the group including resveratrol, pterostilbene, and any combination thereof.

[0537] 102. The method of clause 90, wherein the phenolic terpene is selected from the group including carnosic acid, rosmanol, carnosol, and any combination thereof.

[0538] 103. The method of any one of clauses 83-101, wherein the first polyphenol is derived from sage (Salvia officinalis) and the at least one essential oil is derived from Spanish sage (Salvia lavandulifolia).

[0539] 104. The method of any one of clauses 83 to 103, wherein the first polyphenol is derived from grape seeds.

[0540] 105. The method of any one of clauses 83-104, further comprising a second polyphenol.

[0541] 106. The method of clause 105, wherein the second polyphenol is selected from the group comprising flavonoids, phenolic acids, curcuminoids, lignans, stilbenes, phenolic terpenes, glycosides, glucuronides, depsides, and / or any combination thereof.

[0542] 107. The method of clause 106, wherein the flavonoid is selected from the group comprising flavanols, flavones, flavonols, flavanones, isoflavones, anthocyanidins, gallates, glycosides, polymers thereof, and any combination thereof.

[0543] 108. The method of clause 107, wherein the flavanol is selected from the group including catechin, epicatechin, catechin gallate, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, epigallocatechin gallate, proanthocyanidins, and any combination thereof.

[0544] 109. The method of any one of clauses 107 or 108, wherein the flavone is selected from the group including luteolin, apigenin, tangeretin, chrysin, and any combination thereof.

[0545] 110. The method of any one of clauses 107-109, wherein the flavonol is selected from the group including quercetin, kaempferol, myricetin, rutin, and any combination thereof.

[0546] 111. The method of any one of clauses 107-110, wherein the flavanone is selected from the group including eriodictyol, hesperetin, naringenin, and any combination thereof.

[0547] 112. The method of any one of clauses 107-111, wherein the isoflavone is selected from the group comprising genistein, daidzein, and any combination thereof.

[0548] 113. The method of any one of clauses 107-112, wherein the anthocyanidin is selected from the group comprising cyanidin, delphinidin, malvidin, pelargonidin, aurantidin, capensinidin, europinidin, hirustidine, peonidin, petunidin, pulcheridin, rosinidin, and any combination thereof.

[0549] 114. The method of clause 106, wherein the phenolic acid is selected from the group including rosmarinic acid, vanillic acid, caffeic acid, gallic acid, protocatechuic acid, salicylic acid, ferulic acid, sinapic acid, chlorogenic acid, coumaric acid, and any combination thereof.

[0550] 115. The method of clause 106, wherein the curcuminoid is selected from the group comprising bisdemethoxycurcumin, demethoxycurcumin, curcumin, and any combination thereof.

[0551] 116. The method of clause 106, wherein the lignan is selected from the group comprising lariciresinol, pinoresinol, matairesinol, syringaresinol, sesamin, sesaminol, and any combination thereof.

[0552] 117. The method of clause 106, wherein the stilbene is selected from the group comprising resveratrol, pterostilbene, and any combination thereof.

[0553] 118. The method of clause 106, wherein the phenolic terpene is selected from the group including carnosic acid, rosmanol, carnosol, and any combination thereof.

[0554] 119. The method of any one of clauses 83 to 118, wherein the second polyphenol is derived from a natural source, and the natural source is a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soybeans, or any combination thereof.

[0555] 120. The second polyphenol is found in Camellia spp., Coffea spp., Ilex spp., Guarana spp., Theobroma spp., Hypericum spp., Beta spp., Glycine spp., Ginkgo spp., Matricaria spp., Moringa spp., Magnolia spp., Withania spp., Aspalathus spp., Euterpe spp. rpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mango, Murraya, Olea, Passiflora, Prunus, Pomegranate, Punica, and Gardenia. Sambucus genus, Syzygium genus, Vaccinium genus, Vitis genus, Aronia genus, Angelica genus, Hibiscus genus, Chamomilla genus, Chamaemelum genus, Jasminum genus, Lavandula genus, Melissa genus, Valerian genus, Anthemis genus, Amomum genus, Cinnamon genus namomum genus, Coriandrum genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Turmeric genus, Fennel genus, Salvia genus, Satureia genus, Schinus genus, Mentha genus, Ocimum genus, Petroselinum genus, Pimpinella genus, Piper genus,119. The method of any one of clauses 83 to 119, wherein the plant is derived from a plant genus selected from the group consisting of Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, and Satureja.

[0556] 121. The method of any one of clauses 83 to 120, wherein the second polyphenol is not derived from sage or grape seeds.

[0557] 122. The method of any one of clauses 83 to 121, further comprising a sweetener.

[0558] 123. Sweeteners include 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, hemandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baioside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukuroziosides, phlomisoside I, periandrin I, and abrusoside. A, and cyclocaryoside I, sugar alcohols such as erythritol, sucralose, potassium acesulfame, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycoside (GSG), and combinations thereof.

[0559] 124. The method of any one of clauses 83-123, further comprising at least one additional ingredient or functional ingredient, or both.

[0560] 125. The method of any one of clauses 83 to 124, wherein the composition is in a drinkable liquid form, a concentrate form, a dry form, or a semi-dry form.

[0561] 126. The method of any one of clauses 83 to 124, wherein the composition is a gum, gel, tablet, capsule, granule, cubic, or dry powder.

[0562] 127. The method of any one of clauses 83 to 125, wherein 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 beverages, plant protein beverages, plant-based beverages, sports beverages, and energy drinks.

[0563] 128. The method of any one of clauses 83-127, wherein the composition has a Brix value of from about 1° to about 25°, from about 5° to about 20°, or from about 7° to about 15°.

[0564] 129. The method of any one of clauses 83-128, wherein the composition has a total polyphenol content of about 0.002 wt% to about 2 wt%, about 0.01 wt% to about 1 wt%, or about 0.1 wt% to about 0.5%.

[0565] 130. The method of any one of clauses 83-129, wherein the composition has a dosage of total polyphenols of 15 mg to about 300 mg, about 30 mg to about 200 mg, or about 45 mg to about 150 mg per serving.

[0566] 131. The method of any one of clauses 83-130, wherein the weight ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1, from about 1:9 to about 90:1, from about 1:8 to about 80:1, from about 1:7 to about 70:1, from about 1:6 to about 60:1, from about 1:5 to about 50:1, from about 1:4 to about 40:1, from about 1:3 to about 30:1, or from about 1:2 to about 20:1.

[0567] 132. The method of any one of clauses 83-131, wherein the composition has a total essential oil content of about 0.001 wt% to about 1 wt%, about 0.05 wt% to about 0.5 wt%, or about 0.1 wt% to about 0.25%.

[0568] 133. The method of any one of clauses 83-132, wherein the composition comprises a dosage of the at least one essential oil of between 3 mg and about 150 mg, between about 10 mg and about 100 mg, or between about 25 mg and about 50 mg per serving.

[0569] 134. The method of any one of clauses 83-133, wherein the first polyphenol and the at least one essential oil are derived from sage extract, and the dosage of the sage extract is about 50 mg to about 1000 mg, about 100 mg to about 800 mg, or about 200 mg to about 600 mg per serving.

[0570] 135. The method of any one of clauses 83-103, 105-120, or 122-134, wherein the first polyphenol is derived from sage and the composition has a weight ratio of the first polyphenol derived from sage to total essential oil of from about 2:1 to about 200:1.

[0571] 136. The method of any one of clauses 83-103, 105-120, or 122-135, wherein the first polyphenol is derived from sage and includes at least one of luteolin glycoside, luteolin glucuronide, and rosmarinic acid.

[0572] 137. The composition of any one of clauses 83-102 or 104-133, wherein the first polyphenol is derived from grape seed extract, and the composition comprises a dosage of grape seed extract of about 50 mg to about 1,000 mg, about 100 mg to about 800 mg, or about 200 mg to about 600 mg per serving.

[0573] 138. The composition of any one of clauses 83-102, 104-133, or 136, wherein the first polyphenol is derived from grape seeds and the composition has a weight ratio of the first polyphenol to total essential oil of from about 2:1 to about 200:1.

[0574] 139. The composition of any one of clauses 83-102, 104-133, or 136-138, wherein the first polyphenol is derived from grape seeds, and the first polyphenol comprises at least one of: gallic acid, catechin, epicatechin, gallocatechin, epigallocatechin, and epicatechin 3-O-gallate, and procyanidin dimers, trimers, and higher polymerized procyanidins.

[0575] 140. A method for improving a human condition comprising: For people in need of improvement: First polyphenols and; At least one essential oil administering a beverage comprising: The beverage has a weight ratio of total polyphenols to total essential oils of about 1:10 to about 100:1, and the first polyphenol is derived from sage.

[0576] 141. At least one essential oil is First essential oil and; The second essential oil 141. The method of Clause 140, comprising: wherein the first essential oil is derived from the same or a different plant species as the first polyphenol; and the second essential oil is derived from a different plant species than the first essential oil.

[0577] 142. The method of clauses 140-141, wherein the at least one essential oil comprises a first essential oil derived from sage, and the at least second essential oil is not derived from sage.

[0578] 143. The method of any one of clauses 140-142, further comprising a second polyphenol not derived from sage.

[0579] 144. The method of any one of clauses 140 to 143, wherein the second polyphenol is derived from a natural source, and the natural source is a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soybeans, or any combination thereof.

[0580] 145. A method for improving a human condition comprising: For people in need of improvement: First polyphenols and; At least one essential oil administering a beverage comprising: The beverage has a total polyphenol to total essential oil weight ratio of about 1:10 to about 100:1, and the first polyphenol is derived from grape seeds.

[0581] 146. At least one essential oil is First essential oil and; The second essential oil 146. The method of clause 145, wherein the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0582] 147. The method of any one of clauses 145-146, further comprising a second polyphenol not derived from grape seeds.

[0583] 148. The method of any one of clauses 145 to 147, wherein the second polyphenol is derived from a natural source, and the natural source is a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, ilex, guarana, cocoa, cola, berries, non-berry fruits, vegetables, seasonings, beans, nuts, soybeans, or any combination thereof.

[0584] 149. The method of any one of clauses 145 to 148, wherein administration of the composition or beverage to a human produces one or more effects on the human: improving cognitive function; improving mood; improving happiness; improving friendliness; improving sociability; improving relaxation; increasing euphoria; improving cheerfulness; improving alertness; improving satisfaction; improving composure; improving calmness; improving mental performance; improving memory accuracy; improving speed of memory; improving relaxation; improving / sustaining attention; improving attention accuracy; improving the Stroop effect; improving speed of attention; reducing stress; relieving tension; reducing mental fatigue; reducing anxiety; reducing lethargy; relieving headaches; promoting normal sleep maintenance; reducing sleep onset latency; improving sleep quality; reducing the subjective sensation of jet lag; or any combination thereof.

[0585] 150. The method of any one of clauses 145-149, wherein the composition or beverage takes effect after a period of time after administration, the period of time being about 5 minutes, about 15 minutes, about 30 minutes, about 60 minutes, about 90 minutes, about 120 minutes, about 150 minutes, about 200 minutes, about 250 minutes, or about 300 minutes.

[0586] 151. The method of any one of clauses 145-150, wherein the composition or beverage administered to a human contains at least 15 mg, at least 50 mg, at least 75 mg, at least 100 mg, at least 150 mg, at least 200 mg, at least 250 mg, or at least 300 mg of total polyphenols.

[0587] 152. The method of any one of clauses 145-151, wherein the composition or beverage administered to a human comprises at least 3 mg, at least 50 mg, at least 100 mg, or at least 150 mg of total essential oil.

[0588] 153. An orally consumable composition comprising: (i) at least one aqueous extract derived from a plant; and / or (ii) at least one essential oil from the same or a different plant; and / or (iii) caffeine Including, the caffeine is derived from a source other than (i) and / or (ii); (i) and / or (ii) form a plant extract composition; wherein the ratio of total caffeine to plant extract composition is from 1:200 to 40:1 by weight (w / w), said orally consumable composition.

[0589] 154. The orally consumable composition of clause 153, wherein the at least one essential oil comprises terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides, and derivatives and / or combinations thereof.

[0590] 155. The orally consumable composition of any one of clauses 153-154, wherein if both essential oils and at least one aqueous extract are present, the ratio of the at least one essential oil to the at least one aqueous extract is 1:10 to 1:800.

[0591] 156. The orally consumable composition of any one of clauses 153-155, wherein the at least one essential oil comprises a plant essential oil derived from a plant's roots, rhizomes, stems, bark, twigs, leaves, flowers, fruits, seeds, and combinations thereof.

[0592] 157. The plant extract composition is selected from the group consisting of rose (Rosa), sophora, citrus (Citrus), Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Hibiscus, Helichrysum, Chamomilla, Chamaemelum, Cymbopogon, Geranium, and others. Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamomum, Coriander, Elettaria, Eucalyptus, Capsicum, Curcuma, and Western Euonymus spp., Fennel spp., Litsea spp., Salvia spp., Satureia spp., Schinus spp., Mentha spp., Ocimum spp., Origanum spp., Petroselinum spp., Pimpinella spp., Piper spp., Thymus spp., Zingiber spp., Humulus spp., and Tuba Camellia genus, Coffee genus, Ilex genus, Guarana genus, Theobroma genus, Hypericum genus, Beta genus, Glycine genus, Ginkgo genus, Matricaria genus, Moringa genus, Magnolia genus, Withania genus, Aspalathus genus, Euterpe genus, Crocus genus,Polygonum genus, Ribes genus, Juglans genus, Litchi genus, Lycium genus, Malus genus, Mango genus, Olea genus, Passiflora genus, Prunus genus, Pomegranate genus, Vaccinium genus, Vitis genus, Aronia genus, Aronia genus, 157. The orally consumable composition of any one of clauses 153 to 156, wherein the orally consumable composition is derived from a plant genus selected from the group including Aloe, Bacopa, Daucus, Euterpe, Malpighia, Morus, Phyllanthus, Rubus, Satureja, and combinations thereof.

[0593] 158. The orally consumable composition of any one of clauses 153-157, wherein the plant extract composition comprises Salvia spp. and Camellia spp.

[0594] 159. The plant extract composition includes Salvia species, and Salvia species include sage (S. officinalis), Spanish sage (S. lavandulifolia), rosemary (S. rosmarinus), and 159. The orally consumable composition of any one of clauses 153 to 158, wherein the Saccharin family is selected from S. officinalis, S. hispanica, S. columbariae, S. polystachya, S. bowleyana, S. cavaleriei, S. chinensis, S. flava, S. prionitis, S. sonchifolia, S. yunnanensis, S. miltiorrhiza, S. multicaulis, and S. divinorum.

[0595] 160. The plant extract composition includes species of the genus Eucalyptus, and the genus Eucalyptus includes E. globulus, E. cneorifolia, E. dives, E. dumosa, E. goniocalyx, E. horistes, E. kochii, E. leucoxylon, and E. largiflorens. ), E. oleosa, E. polybractea, E. radiata, E. rossii, Red ironbark (E. sideroxylon), E. smithii, Honey lemon eucalyptus (E. staigeriana), E. tereticornis, E. viridis, and combinations thereof.

[0596] 161. The orally consumable composition of any one of clauses 153-160, wherein the plant extract composition comprises a Mentha spp., wherein the Mentha spp. is selected from the group comprising peppermint (Mentha piperita), spearmint (Mentha spicata), bergamot mint (Mentha citrate), and combinations thereof.

[0597] 162. The orally consumable composition of any one of clauses 153-161, wherein the plant extract composition comprises Thymus spp., wherein the Thymus spp. is selected from the group comprising T. vulgaris, T. zygis, T. serpyllum, T. citriodorus, T. praecox, T. pseudolanuginosus, and combinations thereof.

[0598] 163. The orally consumable composition of any one of clauses 153-162, wherein the plant extract composition comprises an Ocimum species, wherein the Ocimum species is selected from the group comprising basil (O. basilicum), lemon basil (O. citriodorum), O. kilimandscharicum, wild basil (O. americanum), O. gratissimum, O. tenuiflorum, and combinations thereof.

[0599] 164. The orally consumable composition of any one of clauses 153 to 163, wherein the plant extract composition comprises Camellia spp., wherein the Camellia spp. is selected from the group comprising Camellia sinensis, e.g., China species (C. sinensis var. sinensis) and Assam species (C. sinensis var. assamica).

[0600] 165. The plant extract composition includes Camellia species and Salvia species, wherein the Camellia species is selected from the group consisting of tea plants (Camellia sinensis), for example, Chinese species (C. sinensis var. sinensis) and Assam species (C. sinensis var. assamica), and the Salvia species is selected from the group consisting of sage (S. officinalis), Spanish sage (S. lavandulifolia), rosemary (S. rosmarinus), and 165. The orally consumable composition of any one of clauses 153-164, wherein the S. officinalis is selected from the group consisting of S. hispanica, S. columbariae, S. polystachya, S. bowleyana, S. cavaleriei, S. chinensis, S. flava, S. prionitis, S. sonchifolia, S. yunnanensis, S. miltiorrhiza, S. multicaulis, and S. divinorum.

[0601] 166. The orally consumable composition of any one of clauses 153 to 165, wherein the composition comprises Camellia spp. and Salvia spp.

[0602] 167. The orally consumable composition of any one of clauses 153 to 166, wherein the composition comprises a powder, concentrate, or infusion of Camellia spp. and / or Salvia spp., or a combination thereof, or the aqueous extract comprises a powder, concentrate, infusion, or a combination thereof of Camellia spp. and / or Salvia spp.

[0603] 168. The orally consumable composition of any one of clauses 153 to 167, wherein the composition comprises Camellia species in the form of green tea, white tea, yellow tea, black tea, dark tea, or oolong tea.

[0604] 169. (i) 100 mg to 4.0 g of an aqueous extract of Camellia species in the form of a powder, concentrate, or concentrated infusion; (iii) 100 mg to 500 mg of an aqueous extract of Salvia spp. 169. The orally consumable composition of any one of clauses 153 to 168, comprising:

[0605] 170. (i) Caffeine with a total caffeine content of less than 100 mg; (ii) a plant extract composition comprising at least one aqueous extract derived from a plant and / or at least one essential oil derived from the same or a different plant, wherein the plant extract composition is in an amount of 50 mg to 3000 mg; 1. An orally consumable composition comprising: The plant extract composition is selected from the following species: Rosa genus, Sophora genus, Citrus genus, Fragaria genus, Juniperus genus, Murraya genus, Sambucus genus, Syzygium genus, Angelica genus, Hibiscus genus, Helichrysum genus, Chamomilla genus, Chamaemelum genus, Cymbopogon genus, Geranium genus, and others. Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamomum, Coriander, Elettaria, Eucalyptus, Capsicum, Curcuma, and Western Euonymus spp., Fennel spp., Litsea spp., Salvia spp., Satureia spp., Schinus spp., Mentha spp., Ocimum spp., Origanum spp., Petroselinum spp., Pimpinella spp., Piper spp., Thymus spp., Zingiber spp., Humulus spp., and Tuba Camellia genus, Coffee genus, Ilex genus, Guarana genus, Theobroma genus, Hypericum genus, Beta genus, Glycine genus, Ginkgo genus, Matricaria genus, Moringa genus, Magnolia genus, Withania genus, Aspalathus genus, Euterpe genus, Crocus genus,Polygonum spp., Ribes spp., Juglans spp., Litchi spp., Lycium spp., Malus spp., Mango spp., Olea spp., Passiflora spp., Prunus spp., Pomegranate spp., Vaccinium spp., Vitis spp., Aronia spp. 1. An orally consumable composition derived from a plant genera selected from one or more of the genus Nia, Aloe, Bacopa, Daucus, Euterpe, Malpighia, Morus, Phyllanthus, Rubus, Satureja, and combinations thereof.

[0606] 171. The orally consumable composition of clause 170, comprising one or more species of the genera Salvia and / or Camellia.

[0607] 172. The orally consumable composition of clause 170, comprising coffee (Coffea).

[0608] 173. The orally consumable composition of clause 170, comprising Camellia spp.

[0609] 174. The orally consumable composition of clause 170, comprising Salvia spp.

[0610] 175. The orally consumable composition of clause 170, comprising between 1 mg and 25 mg of at least one essential oil.

[0611] 176. Rosmarinic acid and / or its derivatives in an amount of 2.5 mg to 100 mg; Carnosol, carnosic acid, and / or their derivatives in an amount of 0.5 mg to 100 mg; caffeic acid and / or its derivatives in an amount between 2.5 mg and 100 mg; 176. The orally consumable composition of clauses 170 to 175, comprising luteolin and / or derivatives thereof in an amount between 2.5 mg and 100 mg, in a maximum total amount of 500 mg.

[0612] 177. The orally consumable composition of clauses 170-176, further comprising total catechins in an amount of about 25 mg to about 1000 mg.

[0613] 178. The orally consumable composition of clauses 170-177, further comprising total catechins in an amount of about 50 mg to about 600 mg.

[0614] 179. Rosmarinic acid and / or its derivatives in an amount of 2.5 mg to 100 mg; Carnosol, carnosic acid, and / or their derivatives in an amount of 0.5 mg to 100 mg; caffeic acid and / or its derivatives in an amount between 2.5 mg and 100 mg; Luteolin and / or its derivatives in an amount between 2.5 mg and 100 mg, with a maximum total amount of 500 mg; and Total catechins in amounts of approximately 25 mg to approximately 1000 mg 179. The orally consumable composition of any one of clauses 170 to 178, comprising:

[0615] 180. The orally consumable composition of any one of clauses 170-179, wherein the plant extract composition is a sage (S. officinalis) extract composition comprising rosmarinic acid in an amount of about 3.5 mg to 50 mg.

[0616] 181. The orally consumable composition of any one of clauses 170 to 180, wherein the plant extract composition comprises Camellia spp., wherein the Camellia spp. is selected from the group comprising Camellia sinensis, e.g., China species (C. sinensis var. sinensis) and Assam species (C. sinensis var. assamica).

[0617] 182. The plant extract composition includes Camellia species and Salvia species, wherein the Camellia species is selected from the group consisting of tea plants (Camellia sinensis), for example, Chinese species (C. sinensis var. sinensis) and Assam species (C. sinensis var. assamica), and the Salvia species is selected from the group consisting of sage (S. officinalis), Spanish sage (S. lavandulifolia), rosemary (S. rosmarinus), and 182. The orally consumable composition of any one of clauses 170 to 181, wherein the S. officinalis is selected from the group consisting of S. hispanica, S. columbariae, S. polystachya, S. bowleyana, S. cavaleriei, S. chinensis, S. flava, S. prionitis, S. sonchifolia, S. yunnanensis, S. miltiorrhiza, S. multicaulis, and S. divinorum.

[0618] 183. The orally consumable composition of any one of clauses 170 to 182, comprising about 100 mg to about 400 mg of a plant extract composition, the plant extract composition being a sage (S. officinalis) extract composition comprising rosmarinic acid in an amount of about 3.5 mg to about 50 mg and total polyphenols in an amount of about 20 mg to about 150 mg.

[0619] 184. The orally consumable composition of any one of clauses 170-183, comprising: about 200 mg to about 600 mg, about 400 mg to about 700 mg, about 500 mg to about 600 mg, or about 312 mg of total catechin flavanols; about 10 mg to about 200 mg, about 30 mg to about 80 mg, about 100 mg to about 200 mg, or about 62 mg of caffeine; and about 5 mg to about 80 mg, about 10 mg to about 60 mg, about 30 mg to about 50 mg, or about 23.8 mg of total amino acids.

[0620] 185. The orally consumable composition of any one of clauses 170 to 184, comprising: 10 mg to about 200 mg, about 30 mg to about 100 mg, about 50 mg to about 80 mg, or about 70 mg of a flavanol that is a catechin; about 5 mg to about 75 mg, about 10 mg to about 50 mg, about 15 mg to about 30 mg, or about 15.6 mg of caffeine; and about 5 mg to about 80 mg, about 10 mg to about 50 mg, about 15 mg to about 30 mg, or about 13.7 mg of total amino acids.

[0621] 186.(i) about 200 mg to about 600 mg, about 400 mg to about 700 mg, about 500 mg to about 600 mg, or about 312 mg of catechin flavanols; about 10 mg to about 200 mg, about 30 mg to about 80 mg, about 100 mg to about 200 mg, or about 62 mg of caffeine; and about 5 mg to about 80 mg, about 10 mg to about 60 mg, about 30 mg to about 50 mg, or about 23.8 mg of total amino acids; (ii) about 10 mg to about 200 mg, about 30 mg to about 100 mg, about 50 mg to about 80 mg, or about 70 mg of catechin flavanols; about 5 mg to about 75 mg, about 10 mg to about 50 mg, about 15 mg to about 30 mg, or about 15.6 mg of caffeine; and about 5 mg to about 80 mg, about 10 mg to about 50 mg, about 15 mg to about 30 mg, or about 13.7 mg of total amino acids; (iii) Approximately 3.5 mg to 50 mg of plant extract the plant extract composition is a sage (S. officinalis) extract composition containing rosmarinic acid; (i) and (ii) include Camellia species, and (iii) includes Salvia species, wherein Camellia species are selected from the group consisting of tea plants (Camellia sinensis), such as Chinese species (C. sinensis var. sinensis) and Assam species (C. sinensis var. assamica), and Salvia species are selected from the group consisting of sage (S. officinalis), Spanish sage (S. lavandulifolia), rosemary (S. rosmarinus), and 186. The orally consumable composition of any one of clauses 170 to 185, wherein the orally consumable composition is selected from the group consisting of S. officinalis, S. hispanica, S. columbariae, S. polystachya, S. bowleyana, S. cavaleriei, S. chinensis, S. flava, S. prionitis, S. sonchifolia, S. yunnanensis, S. miltiorrhiza, S. multicaulis, and S. divinorum.

[0622] 187. The orally consumable composition of any one of clauses 170-186, comprising less than about 75 mg but greater than 0 mg of caffeine.

[0623] 188. A method of providing a cognitive benefit to a human subject, comprising orally administering to the subject an orally consumable composition according to any one of clauses 153 to 187.

[0624] 189. The method of clause 188, wherein the cognitive benefit is selected from the group including: improving cognitive function; improving mood; improving happiness; improving friendliness; improving sociability; improving relaxation; increasing euphoria; improving cheerfulness; improving alertness; improving contentment; improving composure; improving calmness; improving mental performance; improving memory accuracy; improving speed of memory; improving relaxation; improving / sustaining attention; improving attention accuracy; improving the Stroop effect; improving speed of attention; reducing stress; relieving tension; reducing mental fatigue; reducing anxiety; reducing lethargy; relieving headaches; promoting normal sleep maintenance; reducing sleep onset latency; improving sleep quality; reducing the subjective sensation of jet lag; or any combination thereof.

[0625] 190. The method of any one of clauses 188-189, further comprising the step of conducting a cognitive assessment of the subject before and / or after the subject consumes the orally consumable composition of any one of clauses 153-187.

[0626] 191. An edible composition for improving a human condition, comprising: First polyphenols and; At least one essential oil Including, A composition having a ratio of total polyphenols to total essential oils of about 1:10 to about 100:1.

[0627] 192. At least one essential oil is: Terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides, and derivatives and / or any combination thereof. The composition of Article 191, including:

[0628] 193. At least one essential oil is: First essential oil and; The second essential oil 193. The composition of any one of clauses 191-192, wherein the first essential oil is derived from the same or a different plant species as the first polyphenol, and the second essential oil is derived from a different plant species than the first essential oil.

[0629] 194. At least one essential oil is selected from the group consisting of rose (Rosa), sophora, citrus (Citrus), Fragaria, juniper, Murraya, Sambucus, Syzygium, Angelica, Hibiscus, Helichrysum, and Chamomilla recutita (C. Genus Hamomilla, Genus Chamaemelum, Genus Cymbopogon, Genus Geranium, Genus Matricaria, Genus Jasminum, Genus Lavandula, Genus Melissa, Genus Valerian, Genus Agave, Genus Anthemis, Genus Amomum ), Cinnamon (Cinnamomum), Coriander (Coriandrum), Elettaria, Eucalyptus, Capsicum, Curcuma, Euonymus, Foeniculum, Litsea, Salvia, Satureia, and Zanthoxylum 194. The composition of any one of clauses 191-193, wherein the plant is derived from a plant genus selected from the group consisting of Schinus, Mentha, Ocimum, Origanum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, and / or any combination thereof.

[0630] 195. The composition of any one of clauses 191-194, wherein the first polyphenol is derived from sage (Salvia officinalis) and the at least one essential oil is derived from Spanish sage (Salvia lavandulifolia).

[0631] 196. The composition of any one of clauses 191-195, wherein the first polyphenol is derived from grape seed extract, and the composition has a dosage of grape seed extract of about 50 mg to about 1000 mg, about 100 mg to about 800 mg, or about 200 mg to about 600 mg per serving.

[0632] 197. The composition of any one of clauses 191-196, wherein the composition has a total polyphenol content of about 0.002 wt% to about 2 wt%, about 0.01 wt% to about 1 wt%, or about 0.1 wt% to about 0.5%.

[0633] 198. First polyphenols and; At least one essential oil A beverage comprising: The weight ratio of total polyphenols to total essential oils is about 1:10 to about 100:1; The first polyphenol comes from sage, a beverage.

[0634] 199. At least one essential oil is: Terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides, and derivatives and / or any combination thereof. Article 198 beverages, including:

[0635] 200. The beverage of any one of clauses 198-199, wherein the dosage of total polyphenols is from 15 mg to about 300 mg, from about 30 mg to about 200 mg, or from about 45 mg to about 150 mg per serving.

[0636] 201. The beverage of any one of clauses 198-200, wherein the dosage of the at least one essential oil is between 3 mg and about 150 mg, between about 10 mg and about 100 mg, or between about 25 mg and about 50 mg per serving.

[0637] 202. A method for improving a human condition comprising: For people in need of improvement: First polyphenols and; At least one essential oil administering an edible composition comprising The method wherein the ratio of total polyphenols to total essential oils is from about 1:10 to about 100:1.

[0638] 203. At least one essential oil is: Terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides, and derivatives and / or any combination thereof. The method of clause 202, including:

[0639] 204. At least one essential oil is selected from the group consisting of essential oils of rose (Rosa), sophora, citrus, Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Helichrysum, Hibiscus, Chamomilla, and others. milla, Chamaemelum, Cymbopogon, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamon Genus Cinnamomum, Genus Coriander, Genus Elettaria, Genus Eucalyptus, Genus Capsicum, Genus Curcuma, Genus Euonymus, Genus Foeniculum, Genus Litsea, Genus Salvia, Genus Satureia, Genus Schinus, Genus Hawthorn 204. The method of any one of clauses 202-203, wherein the plant is derived from a plant genus selected from the group consisting of Mentha, Origanum, Ocimum, Petroselinum, Pimpinella, Piper, Thymus, Zingiber, Humulus, and / or any combination thereof.

[0640] 205. The first polyphenol is found in Camellia spp., Coffea spp., Ilex spp., Guarana spp., Theobroma spp., Hypericum spp., Beta spp., Glycine spp., Ginkgo spp., Matricaria spp., Moringa spp., Magnolia spp., Withania spp., Aspalathus spp., Euterpe spp. rpe, Crocus, Polygonum, Ribes, Rosa, Sophora, Citrus, Fragaria, Juglans, Litchi, Lycium, Malus, Mango, Murraya, Olea, Passiflora, Prunus, Pomegranate, Punica, and Gardenia. Sambucus genus, Syzygium genus, Vaccinium genus, Vitis genus, Aronia genus, Angelica genus, Hibiscus genus, Chamomilla genus, Chamaemelum genus, Jasminum genus, Lavandula genus, Melissa genus, Valerian genus, Anthemis genus, Amomum genus, Cinnamon genus namomum genus, Coriandrum genus, Elettaria genus, Eucalyptus genus, Capsicum genus, Turmeric genus, Fennel genus, Salvia genus, Satureia genus, Schinus genus, Mentha genus, Ocimum genus, Petroselinum genus, Pimpinella genus, Piper genus,205. The method of any one of clauses 202 to 204, wherein the plant is derived from a plant genus selected from the group consisting of Thymus, Zingiber, Aloe, Bacopa, Daucus, Euterpe, Humulus, Juniperus, Malpighia, Morus, Phyllanthus, Rubus, and Satureja.

[0641] 206. The method of any one of clauses 202 to 205, wherein the first polyphenol is derived from grape seeds.

[0642] 207. The method of any one of clauses 202-206, further comprising a second polyphenol.

[0643] 208. The method of any one of clauses 202-207, wherein the composition has a Brix value of from about 1° to about 25°, from about 5° to about 20°, or from about 7° to about 15°.

[0644] 209. The method of any one of clauses 202-208, wherein the composition has a dosage of total polyphenols of 15 mg to about 300 mg, about 30 mg to about 200 mg, or about 45 mg to about 150 mg per serving.

[0645] 210. The method of any one of clauses 202-209, wherein the composition has a total essential oil content of about 0.001 wt% to about 1 wt%, about 0.05 wt% to about 0.5 wt%, or about 0.1 wt% to about 0.25%.

Claims

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

2. the at least one essential oil comprises terpenes, monoterpenes, sesquiterpenes, diterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides, and derivatives and / or combinations thereof; If both the essential oil and the at least one aqueous extract are present, the ratio of the at least one essential oil to the at least one aqueous extract is from 1:10 to 1:800, or from about 1:1 to about 1:800, from about 1:100 to about 1:800, or from about 1:200 to about 1:

800.

10. The orally consumable composition of claim 1.

3. 3. The orally consumable composition of claim 2, wherein the at least one essential oil comprises a plant essential oil derived from plant roots, rhizomes, stems, bark, twigs, leaves, flowers, fruits, seeds, and combinations thereof.

4. The plant extract composition may contain any of the following plants: rose (Rosa), sophora (Sophora), citrus (Citrus), Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Hibiscus, Helichrysum, Chamomilla, Chamaemelum, Cymbopogon, Geranium, Geranium, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamon, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, and Calendula. Genus Euonymus, Genus Foeniculum, Genus Litsea, Genus Salvia, Genus Satureia, Genus Schinus, Genus Mentha, Genus Ocimum, Genus Origanum, Genus Petroselinum, Genus Pimpinella, Genus Piper, Genus Thymus, Genus Zingiber, Genus Humulus, Camellia genus, coffee genus, Ilex genus, Paullinia genus, Theobroma genus, Hypericum genus, Beta genus, Glycine genus, Ginkgo genus, Matricaria genus, Moringa genus, Magnolia genus, Withania genus, Aspalathus genus, Euterpe genus, Crocus genus,Polygonum genus, Ribes genus, Juglans genus, Litchi genus, Lycium genus, Malus genus, Mango genus, Olea genus, Passiflora genus, Prunus genus, Pomegranate genus, Vaccinium genus, Vitis genus, Aronia genus, Aronia genus, 4. The orally consumable composition of any one of claims 1 to 3, wherein the composition is derived from a plant genus selected from the group comprising Aloe, Bacopa, Daucus, Euterpe, Malpighia, Morus, Phyllanthus, Rubus, Satureja, and combinations thereof.

5. The plant extract composition includes Salvia species, and the Salvia species include sage (S. officinalis), Spanish sage (S. lavandulifolia), rosemary (S. rosmarinus (Rosmarinus officinalis)), S. hispanica, S. columbariae, S. polystachya, S. bowleyana, S. cavaleriei, S. chinensis, S. flava, and S. selected from S. prionitis, S. sonchifolia, S. yunnanensis, S. miltiorrhiza, S. multicaulis, and S. divinorum; or The plant extract composition includes species of the genus Eucalyptus, and the genus Eucalyptus includes E. globulus, E. cneorifolia, E. dives, E. dumosa, E. goniocalyx, E. horistes, E. kochii, E. leucoxylon, E. largiflorens, E. oleosa, E. polybractea, E. sclerotium ... or selected from the group comprising E. radiata, E. rossii, E. sideroxylon, E. smithii, E. staigeriana, E. tereticornis, E. viridis, and combinations thereof; or the plant extract composition comprises a Mentha spp., wherein the Mentha spp. is selected from the group comprising peppermint (Mentha piperita), spearmint (Mentha spicata), bergamot mint (Mentha citrate), and combinations thereof; or the plant extract composition comprises Thymus spp., wherein the Thymus spp. is selected from the group comprising T. vulgaris, T. zygis, T. serpyllum, T. citriodorus, T. praecox, T. pseudolanuginosus, and combinations thereof; or the plant extract composition comprises an Ocimum species, wherein the Ocimum species is selected from the group comprising O. basil (O. basil), O. citriodorum, O. kilimandscharicum, O. americanum, O. gratissimum, O. tenuiflorum, and combinations thereof; or The plant extract composition comprises a Camellia species, wherein the Camellia species is selected from the group comprising Camellia sinensis, such as the Chinese species (C. sinensis var. sinensis) and the Assam species (C. sinensis var. assamica), and combinations thereof; or The plant extract composition includes Camellia species and Salvia species, wherein the Camellia species is selected from the group consisting of Camellia sinensis, such as Chinese species (C. sinensis var. sinensis) and Assam species (C. sinensis var. assamica), and combinations thereof, and the Salvia species is selected from the group consisting of sage (S. officinalis), Spanish sage (S. lavandulifolia), rosemary (S. rosmarinus (Rosmarinus officinalis)), S. hispanica, S. columbariae, S.

5. The orally consumable composition of any one of claims 1 to 4, wherein the orally consumable plant is selected from the group consisting of S. polystachya, S. bowleyana, S. cavaleriei, S. chinensis, S. flava, S. prionitis, S. sonchifolia, S. yunnanensis, S. miltiorrhiza, S. multicaulis, and S. divinorum, and combinations thereof.

6. 3. The orally consumable composition of claim 2, wherein the plant extract composition comprises a powder, concentrate, or infusion of Camellia spp. and / or Salvia spp.

7. 7. The orally consumable composition of claim 6, wherein the plant extract composition comprises Camellia species in the form of green tea, white tea, yellow tea, black tea, dark tea, or oolong tea.

8. The composition comprises: (i) 100 mg to 4.0 g of an aqueous extract of Camellia spp. in the form of a powder, concentrate, or concentrated infusion; (iii) 100 mg to 500 mg of an aqueous extract of Salvia species; 7. The orally consumable composition of claim 6, comprising:

9. (i) caffeine having a total caffeine content of less than 100 mg; (ii) a plant extract composition comprising at least one aqueous extract from a plant and / or at least one essential oil from the same or a different plant, wherein the plant extract composition is in an amount of 50 mg to 3000 mg; 1. An orally consumable composition comprising: The plant extract composition contains the following species of rose (Rosa), sophora (Sophora), citrus (Citrus), Fragaria, Juniperus, Murraya, Sambucus, Syzygium, Angelica, Hibiscus, Helichrysum, Chamomilla, Chamaemelum, Cymbopogon, and Geranium. Geraniol, Matricaria, Jasminum, Lavandula, Melissa, Valerian, Agave, Anthemis, Amomum, Cinnamon, Coriandrum, Elettaria, Eucalyptus, Capsicum, Curcuma, Niacinth ... Euonymus genus, Fennel genus, Litsea genus, Salvia genus, Saturia genus, Schinus genus, Mentha genus, Ocimum genus, Origanum genus, Petroselinum genus, Pimpinella genus, Piper genus, Thymus genus, Zingiber genus, Humulus genus, Camellia genus, coffee genus, Ilex genus, guarana genus, Theobroma genus, Hypericum genus, Beta genus, soybean genus, Ginkgo genus, Matricaria genus, Moringa genus, Magnolia genus, Withania genus, Aspalathus genus, Euterpe genus, Crocus genus,Polygonum genus, Ribes genus, Juglans genus, Litchi genus, Lycium genus, Malus genus, Mango genus, Olea genus, Passiflora genus, Prunus genus, Pomegranate genus, Vaccinium genus, Vitis genus, Aronia genus 1. An orally consumable composition derived from a plant genera selected from one or more of the genera: Aralia, Aloe, Bacopa, Daucus, Euterpe, Malpighia, Morus, Phyllanthus, Rubus, Satureja, and combinations thereof.

10. 10. The orally consumable composition of claim 9, comprising a plant extract composition of one or more species of the plant genera Salvia and / or Camellia.

11. 10. The orally consumable composition of claim 9, wherein the plant extract composition comprises a plant of the genus Coffea, the plant extract composition comprises a plant of the genus Camellia, or the plant extract composition comprises a plant of the genus Salvia.

12. 10. The orally consumable composition of claim 9, comprising 1 mg to 25 mg of at least one essential oil.

13. The consumable composition comprises: rosmarinic acid and / or derivatives thereof in an amount of 2.5 mg to 100 mg; Carnosol, carnosic acid, and / or derivatives thereof in an amount of 0.5 mg to 100 mg; caffeic acid and / or derivatives thereof in an amount between 2.5 mg and 100 mg; 11. The orally consumable composition of claim 10, comprising luteolin and / or derivatives thereof in an amount between 2.5 mg and 100 mg, with a maximum total amount of 500 mg.

14. 10. The orally consumable composition of claim 9, wherein the composition further comprises total catechins in an amount of about 25 mg to about 1000 mg, or wherein the composition further comprises total catechins in an amount of about 50 mg to about 600 mg.

15. The consumable composition comprises: rosmarinic acid and / or derivatives thereof in an amount of 2.5 mg to 100 mg; Carnosol, carnosic acid, and / or derivatives thereof in an amount of 0.5 mg to 100 mg; caffeic acid and / or derivatives thereof in an amount between 2.5 mg and 100 mg; Luteolin and / or its derivatives in an amount of 2.5 mg to 100 mg, in a total amount of up to 500 mg; and Total catechins in an amount of about 25 mg to about 1000 mg 11. The orally consumable composition of claim 10, comprising:

16. 10. The orally consumable composition of claim 9, wherein the plant extract composition is a sage (S. officinalis) extract composition comprising rosmarinic acid in an amount of about 3.5 mg to 50 mg.

17. The plant extract composition comprises Camellia spp., wherein the Camellia spp. is selected from the group comprising Camellia sinensis, such as the Chinese species (C. sinensis var. sinensis) and the Assam species (C. sinensis var. assamica); or The plant extract composition includes Camellia species and Salvia species, and the Camellia species is selected from the group consisting of Camellia sinensis, for example, Chinese species (C. sinensis var. sinensis) and Assam species (C. sinensis var. assamica), and the Salvia species is selected from the group consisting of sage (S. officinalis), Spanish sage (S. lavandulifolia), rosemary (S. rosmarinus (Rosmarinus officinalis)), S. hispanica, S. columbariae, S.

10. The orally consumable composition of claim 9, wherein the orally consumable species is selected from the group consisting of S. polystachya, S. bowleyana, S. cavaleriei, S. chinensis, S. flava, S. prionitis, S. sonchifolia, S. yunnanensis, S. miltiorrhiza, S. multicaulis, and S. divinorum.

18. 10. The orally consumable composition of claim 9, comprising about 100 mg to about 400 mg of a plant extract composition, said plant extract composition being a sage (S. officinalis) extract composition comprising rosmarinic acid in an amount of about 3.5 mg to about 50 mg and total polyphenols in an amount of about 20 mg to about 150 mg.

19. 10. The orally consumable composition of claim 9, comprising: about 200 mg to about 700 mg, about 400 mg to about 600 mg, about 500 mg to about 600 mg, or about 312 mg of total catechin flavanols; about 10 mg to about 200 mg, about 30 mg to about 80 mg, about 100 mg to about 200 mg, or about 62 mg of caffeine; and about 5 mg to about 80 mg, about 10 mg to about 60 mg, about 30 mg to about 50 mg, or about 23.8 mg of total amino acids.

20. 10 mg to about 200 mg, about 30 mg to about 100 mg, about 50 mg to about 80 mg, or about 70 mg of a flavanol that is a catechin; about 5 mg to about 75 mg, about 10 mg to about 50 mg, about 15 mg to about 30 mg, or about 15.6 mg of caffeine; and About 5 mg to about 80 mg, about 10 mg to about 50 mg, about 15 mg to about 30 mg, or about 13.7 mg of total amino acids 10. The orally consumable composition of claim 9, comprising:

21. (i) about 200 mg to about 600 mg, about 400 mg to about 700 mg, about 500 mg to about 600 mg, or about 312 mg of catechin flavanols; about 10 mg to about 200 mg, about 30 mg to about 80 mg, about 100 mg to about 200 mg, or about 62 mg of caffeine; and about 5 mg to about 80 mg, about 10 mg to about 60 mg, about 30 mg to about 50 mg, or about 23.8 mg of total amino acids; (ii) about 10 mg to about 200 mg, about 30 mg to about 100 mg, about 50 mg to about 80 mg, or about 70 mg of flavanols that are catechins; about 5 mg to about 75 mg, about 10 mg to about 50 mg, about 15 mg to about 30 mg, or about 15.6 mg of caffeine; and about 5 mg to about 80 mg, about 10 mg to about 50 mg, about 15 mg to about 30 mg, or about 13.7 mg of total amino acids; (iii) about 3.5 mg to 50 mg of a plant extract wherein the plant extract composition is a sage (S. officinalis) extract composition containing rosmarinic acid; (i) and (ii) include Camellia species, and (iii) includes Salvia species, wherein the Camellia species is selected from the group consisting of Camellia sinensis, for example, Chinese species (C. sinensis var. sinensis) and Assam species (C. sinensis var. assamica), and the Salvia species is selected from the group consisting of sage (S. officinalis), Spanish sage (S. lavandulifolia), rosemary (S. rosmarinus (Rosmarinus officinalis)), S. hispanica, S.

10. The orally consumable composition of claim 9, wherein the orally consumable plant is selected from the group consisting of S. columbariae, S. polystachya, S. bowleyana, S. cavaleriei, S. chinensis, S. flava, S. prionitis, S. sonchifolia, S. yunnanensis, S. miltiorrhiza, S. multicaulis, and S. divinorum.

22. 22. The orally consumable composition of any one of claims 9 to 21, comprising less than about 75 mg but greater than 0 mg caffeine.

23. 23. A method of providing cognitive benefits to a human subject, comprising orally administering to said subject an orally consumable composition according to any one of claims 1 to 22.

24. 24. The method of claim 23, wherein the cognitive benefit is selected from the group comprising: improving cognitive function; improving mood; improving happiness; improving friendliness; improving sociability; improving relaxation; increasing euphoria; improving cheerfulness; improving alertness; improving satisfaction; improving composure; improving calmness; improving mental performance; improving memory accuracy; improving speed of memory; improving relaxation; improving / sustaining attention; improving attention accuracy; improving the Stroop effect; improving speed of attention; reducing stress; relieving tension; reducing mental fatigue; reducing anxiety; reducing lethargy; relieving headaches; promoting normal sleep maintenance; reducing sleep onset latency; improving sleep quality; reducing the subjective sensation of jet lag; or any combination thereof.

25. 25. The method of claim 24, further comprising the step of conducting a cognitive assessment of the subject before and / or after the subject has consumed the orally consumable composition of any one of claims 1 to 22.

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