33 results about "Cocoa polyphenols" patented technology

Disclosed and claimed are cocoa extracts, compounds, combinations thereof and compositions containing the same, such as polyphenols or procyanidins, methods for preparing such extracts, compounds and compositions, as well as uses for them, especially a polymeric compound of the formula An, wherein A is a monomer of the formula:wherein n is an integer from 2 to 18, such that there is at least one terminal monomeric unit A, and one or a plurality of additional monomeric units;R is 3-(alpha)-OH, 3-(beta)-OH, 3-(alpha)-O-sugar, or 3-(beta)-O-sugar;bonding between adjacent monomers takes place at positions 4, 6 or 8;a bond of an additional monomeric unit in position 4 has alpha or beta stereochemistry;X, Y and Z are selected from the group consisting of monomeric unit A, hydrogen, and a sugar, with the provisos that as to the at least one terminal monomeric unit, bonding of the additional monomeric unit thereto (the bonding of the additional monomeric unit adjacent to the terminal monomeric unit) is at position 4 and optionally Y=Z=hydrogen;the sugar is optionally substituted with a phenolic moiety, at any position on the sugar, for instance via an ester bond, andpharmaceutically acceptable salts or derivatives thereof (including oxidation products).

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).

The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and / or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins-and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.

Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and / or stanol esters and cocoa solids having a high cocoa procyanidin content. The cocoa solids are pretreated with the sterol / stanol ester(s) or other edible oils or fats during the preparation of the products to prevent the loss of cocoa procyanidins. Other particulate antioxidants can be pretreated with food grade fats and / or oils or emulsifiers such as lecithin to conserve their effectiveness.

Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.

The invention provides, in one aspect, a method of making a cocoa-containing food product or ingredient and preserving the levels of a particular polyphenol compound, a collection of polyphenol compounds, and / or total polyphenols present. Certain commonly used baking methods for chocolate cakes and food products use leavening agents that create an alkaline condition that effectively degrades cocoa polyphenols. By monitoring the pH or by adjusting certain alkaline agents or leavening agents used, baked products can be prepared that preserve about 75% or more of the initial cocoa polyphenols present. Food products, cocoa-containing food products, baking mixes and kits, and baked food products produced from the methods are also disclosed.

Provided herein are methods of making cocoa polyphenol preparations, which methods comprises harvesting cocoa polyphenols, for example, procyanidins, from the cell suspension culture. In examples of these methods, the resultant cocoa polyphenol preparation is substantially (or in some cases, completely) free of detectable caffeine and theobromine, and more generally substantially free of xanthine alkaloids. Methods of producing a cell suspension culture of cacao cells are also described, including cell suspension cultures useful for making cocoa polyphenol and, more specifically, procyanidin preparations. Theobroma and Herrania sp cell suspension cultures and cocoa polyphenol preparations made therefrom are also provided, in particular xanthine alkaloid-free (or caffeine- and / or theobromine-free) cocoa polyphenol preparations.

The present invention discloses a heart supplementing body tonifying tea granule which includes the following raw materials: ganoderma lucidum, polygonatum sibiricum rhizome, Chinese yams, radix salviae miltiorrhizae, peanuts, hazelnuts, black sesame seeds, agaric, cocoa polyphenols, folic acid, and beta-carotene. The preparation method is as follows: taking raw materials; the Chinese yams are smashed into a Chinese yam slurry, the Chinese yam slurry is subjected to extraction to obtain a supernatant, the supernatant is concentrated, ethanol is added into the concentrate for precipitation, the precipitate is subjected to centrifugation, and the centrifuged material is crushed to obtain Chinese yam polysaccharide extract fine powder; the agaric is extracted by ethanol, the extract is concentrated to remove the remaining ethanol, and the concentrated extract is spray-dried to obtain agaric fine powder; the polygonatum sibiricum rhizome, ganoderma lucidum, and radix salviae miltiorrhizae are extracted by adding water, the filtrate is concentrated to extractum, the extractum is dried, and the dried extractum is ground into fine powder; the peanuts, hazelnuts, and black sesame seeds are stir-fried to dry using a wok, and the dried materials are ground into powder, and the ground powder is sieved to obtain a mixed fine powder; and the cocoa polyphenols, folic acid and beta-carotene are mixed with the obtained fine powders, and the mixture is stirred and packaged into bags to obtain the products. The tea granule has functions of supporting right and banking up root, activating blood circulation and removing blood stasis, and tonifying heart and freeing vessels, and can effectively improve the human heart discomfort problems.

The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverages can advantageously be used in an exercise recovery regimen. Cocoa solids levels in the beverages can be selected from about 3.5% to about 10% by weight cocoa powder or the equivalent in cocoa product.

A process is described for selectively extracting cocoa procyanidins from an aqueous mixture of cocoa polyphenols by using a particular sequence of solvents to extract selected procyanidin monomers and / or oligomers. The solvents are n-butyl acetate, ethyl acetate, methyl acetate, diethyl ether, or mixtures of methyl acetate and diethyl ether. Preferably, the aqueous mixture of cocoa polyphenols is first extracted with n-butyl acetate. The mixtures of methyl acetate and diethyl ether are between 25:75 and 75:25 (v / v).

An object of the present invention is to provide novel composition and agent for promoting the production of a brain-derived neurotrophic factor (BDNF) and a novel method for promoting the production of BDNF. The present invention provides a composition for promoting the production of BDNF and an agent for promoting the production of BDNF, each comprising cacao polyphenols. The present invention also provides a method for promoting the production of BDNF, comprising feeding cacao polyphenols in a daily intake which is effective in promoting the production of BDNF for at least 2 weeks.

The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment followed by a homogenization step. Cocoa powder levels can be selected from about 3.5% to about 10% by weight, while the mouthfeel, solution stability over time, and taste remain acceptable.