Pacifichealth Laboratories, Inc.

Mott's LLP

Kemin Consumer Care, L.c.

Robert Portman

The present invention provides for a nutritional composition in a dry powder form or a liquid drink form for optimizing muscle performance during exercise. The nutritional composition includes carbohydrate and protein in a ratio, in the range of 2.8 to 4.2 parts of the carbohydrate to 1.0 part of the protein. The carbohydrate is composed of a mixture of three sugars which are characterized by the fact that they are transported from the GI tract into the plasma via different transport pathways, specifically, the glucose pathway, the fructose pathway and the disaccharide pathway. One or more proteins are in the range of 10.29% to 32.25% by weight of the dry composition. The nutritional composition further includes electrolytes for replenishing electrolytes lost during exercise and for facilitating intestinal reabsorption of fluid. The carbohydrates are transported to the plasma via multiple transport pathways: one for glucose and similar sugars, another for fructose and similar sugars, and another for the complex sugars.

Sports drink composition for enhancing glucose uptake into the muscle and extending endurance during physical exercise

The present invention provides for a nutritional composition in a dry powder form or a liquid drink form for optimizing muscle performance during exercise. The dry nutritional composition includes carbohydrate and protein in a ratio, in the range of 2.8 to 4.2 parts of the carbohydrate to 1.0 part of the protein. One or more carbohydrates are sugars in the range of 50.51% to 84.81% by weight of the dry composition wherein the carbohydrates are a mixture of high and low glycemic sugars. One or more proteins are in the range of 10.29% to 32.25% by weight of the dry composition. The dry nutritional composition further includes a first vitamin being Vitamin C in the range of 0.06% to 1.78% of the dry composition for use as an antioxidant for preventing free radical formation during exercise and includes a second vitamin being Vitamin E in the range of 0.07% to 1.78% of the dry composition for use as an antioxidant for preventing free radical formation during exercise. The dry nutritional composition also includes electrolytes for replenishing electrolytes lost during exercise and for facilitating intestinal reabsorption of fluid.

The invention relates to a nutritional intervention composition in powder form that is taken before a meal and that extends post meal satiety. The compositions of the invention are comprised of at least one protein, Cfatty acids, preferably oleic acid, all of which stimulate CCK release in the body, and a source of proteinase inhibitor which acts to prevent the deactivation of CCK. The subject compositions preferably additionally contain a source of calcium and are advantageous in that they utilize a source of proteinase inhibitor as opposed to the more costly extracts. The source of proteinase inhibitor is advantageously an extract of potato, soy, or beans containing about 10 weight percent of proteinase inhibitor. The powder compositions are mixed with a suitable liquid, preferably water, prior to ingestion.

Nutritional intervention composition containing a source of proteinase inhibitor extending post meal satiety

This invention relates to a nutritional intervention composition in a dry power form for enhancing satiety prior to a meal and extending satiety after a meal in a calorically efficient fashion. The dry nutritional composition includes protein, caseinmacropeptides (CMP) or glycomacropeptides (GMP) or any hydrolysis product of GMP, long chain fatty acids, soluble and/or insoluble fibers. The dry nutritional composition includes protein in the range of 0.21% to 88.30%, glycomacropeptide in the range of 0.05% to 87.72%, oleic acid in the range of 2.27% to 97.25%, soluble fibers in the range of 0.19% to 79.05%, and insoluble fibers in the range of 0.19% to 79.05%. The composition may also include plant saponins, calcium and cholestyramine.

Nutritional intervention composition for enhancing and extending satiety

A nutritional intervention composition is provided for enhancing the efficacy of an orally administered lipase inhibitor comprising a protein component of at least a glycomacropeptide or caseinmacropeptide, at least one C fatty acid comprising at least oleic acid and a fiber preferably comprising both soluble and insoluble fibers. The composition is administered concurrently with the lipase inhibitor to negate the action of the latter in inhibiting the release of cholecystokinin (CCK) which, in turn, reduces the feeling of satiety and stimulates appetite. These effects are all countered by the subject compositions which stimulate release of CCK and increase the level of bile in the intestine. These effects achieved by the subject nutritional intervention compositions, while not directly increasing the effectiveness of the lipase inhibitor, nonetheless enhance its efficacy.

Nutritional composition for improving the efficacy of a lipase inhibitor

The invention relates to a nutritional intervention composition that enhances and extends satiety in a calorically efficient manner. In particular, the invention contains protein, long chain fatty acids, calcium, soluble and insoluble fibers to stimulate CCK and prevent its subsequent inactivation and inhibition. By stimulating CCK and extending satiety the method is useful for the treatment of overweight individuals, individuals with Type II diabetes and individuals with bulimia.

This invention relates to a nutritional intervention composition in a dry power form for enhancing satiety prior to a meal and extending satiety after a meal in a calorically efficient fashion. The dry nutritional composition includes protein, caseinmacropeptides (CMP) or glycomacropeptides (GMP) or any hydrolysis product of GMP, long chain fatty acids, soluble and/or insoluble fibers. The dry nutritional composition includes protein in the range of 0.21% to 88.30%, glycomacropeptide in the range of 0.05% to 87.72%, oleic acid in the range of 2.2% to 97.25%, soluble fibers in the range of 0.19% to 79.05%, and insoluble fibers in the range of 0.19% to 79.05%. The composition may also include plant to saponins, calcium and cholestyramine.

A nutritional composition for adding to food for enhancing and extending the satiety of the food by stimulating CCK levels in a calorically efficient manner and for reducing weight. The nutritional composition includes long chain fatty acids (C to C ) being in the range of 1.0 to 6.0 grams by weight of the composition; a calcium source being in the range of 1.0 to 4.0 grams by weight of the composition; potato fiber being in the range of 1.0 to 6.0 grams by weight of the composition; whey protein enriched with glycomacroprotein being in the range of 1.0 to 5.0 grams by weight of the composition; glucomannan fiber being in the range of 0.5 to 4.0 grams by weight of the composition; and alfalfa being in the range of 0.05 to 3.0 grams by weight of the composition. The food is selected from the group consisting of carbohydrates, proteins and fats.

Method for extending the satiety of food by adding a nutritional composition designed to stimulate cholecystokinin(CCK)

A nutritional composition in a dry powder form for optimizing muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise. The dry nutritional composition includes carbohydrates and proteins in a ratio in the range of 2.8 to 4.2 parts of the carbohydrates to 1.0 part of the proteins, wherein the carbohydrates are used for providing energy during exercise and the proteins are used for stimulating the release of insulin to the muscle cells during exercise and for repairing muscle cells after exercise. The dry nutritional composition further includes glutamine for reducing muscle stress by stimulating the immune system and for stimulating muscle cell recovery after exercise; arginine for stimulating the release of insulin within the muscle cells in order to facilitate the transport of glucose into the muscle cells during exercise and for the synthesis of glucose into glycogen; vitamin C for use as an anti-oxidant for preventing free radical formation during exercise and for protecting muscle cell integrity during exercise; and vitamin E for use as an anti-oxidant for preventing free radical formation during exercise and for protecting muscle cell integrity during exercise. Additionally, the dry nutritional composition also includes one or more electrolytes for replenishing electrolytes lost during exercise and for facilitating intestinal reabsorption of fluids, and for facilitating energy dependent processes; and an herbal compound being ciwujia for enhancing the immune system, reducing muscle stress, and decreasing heart rate during exercise.

Composition for optimizing muscle performance during exercise

The invention relates to method for enhancing stamina and physical performance during exercise and for enhancing recovery following cessation of exercise. The method consists of administering to human beings a predetermined dosage of an extract of the root and rhizome ciwujia (Latin names of ciwujia are Radix acanthopanax senticosus or Radix eleutherococcus senticosus).

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Woodbridge, NJ, United States of America

Robert Portman