Conopco, Inc.

Alan David Heath

Mark John Berry

Mark Ian Fowler

Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. Repeated high post-prandial plasma glucose 'spikes' are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or 'blunting' of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. In a first aspect of the invention, an edible composition is provided, in the form of a single serving of one or more unit dosages, wherein the edible composition comprises 20-2000, preferably 30-1000, most preferably 40-500 mg a 3,5-dihydroxy-trans-stilbene and 10-2000, preferably 20-1000, most preferably 40-500 mg flavonoid mono-glucoside or dihydrochalcone monoglucoside.

Edible composition comprising resveratrol and flavonoid monoglucoside

Foods or meals high in available carbohydrate such as sucrose or starch increase post-prandial blood glucose concentrations. Repeated high post-prandial plasma glucose 'spikes' are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or 'blunting' of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition is provided, the composition comprising at least 5% dry weight at least one flavonoid aglycone and at least 5% dry weight at least one flavonoid glucoside, wherein the flavonoid glucoside is at least 20%, preferably at least 40%, most preferably at least 60% more resistant to hydrolysis by lactase phloridzin hydrolase than quercetin-4-glucoside, and wherein the flavonoid aglycone is a GLUT 2 inhibitor and the flavonoid glucoside is a SGLT 1 inhibitor.

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Bengaluru, India

Alan David Heath