The University of Texas System

Other

Oncology Sciences Corporation

University of Colorado

Access Business Group International LLC

Thomas J Slaga

Huiyun Liang

Jifu Zhao

Sara Reyna

Jacob Junco

Loretta M Zapp

Zbigniew Walaszek

Margaret Hanausek-Walaszek

Mark Lange

Mark S Lang

Rebecca J Morris

Susan M Fischer

Haeri Roh-Schmidt

Kevin W Gellenbeck

Rajesh K Agarwal

John V Scimeca

Russell K Randolph

William S Sparks

James R Mayne

Lynne Marie Connor

Daryl L DeLuca

Rita Ghosh

Brian Slaga

William Alworth

Addanki P Kumar

Gregory S Evans

Margaret Hanausek

Margaret Hanauek

Gregory Grochoski

Daniel Glade

Anna Mancha Ramirez

Certain embodiments are directed to modified glucocorticoid compounds having one or both of (i) a substitution of a halogen for the 11 hydroxy and/or (ii) reduction of the bond between carbon 4 and carbon 5 of the A ring.

Modified glucocorticoids

Certain embodiments are directed to methods and compositions for treating obesity, diabetes, and/or cancer with a combination of ursolic acid and resveratrol.

Methods and compositions comprising ursolic acid and/or resveratrol for treating diabetes, or cancer

Methods and compositions comprising ursolic acid and/or resveratrol for treating obesity, diabetes, or cancer

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first 'pre-soaked.' Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Method for enhancing postprocessing content of beneficial compounds in beverages naturally containing same

Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same

Method for enhancing post-processing content of beneficial compounds in beverages

Methods of reducing cellular damage are described that include (a) administering to the mammal an oral dosage form comprising a therapeutically effective amount of a first antioxidant, and (b) administering to the mammal a topical dosage form comprising a therapeutically effective amount of a second antioxidant, wherein at least one of the first antioxidant and the second antioxidant comprises acerola concentrate. Methods of inhibiting free radical production, methods of scavenging free radicals, and kits for reducing cellular damage are also described.

Methods and kits for reducing cellular damage, inhibiting free radical production and scavenging free radicals

Fresh tea leaves or green tea are converted to black tea using tyrosinase oxidation which alters catechines (a group of green tea polyphenols) to theaflavins. Theaflavins are unique black tea polyphenols and a potential anti-sunburn and chemopreventive agents. The oxidation reaction is performed on leaves which contain moisture only in an amount that the oxidation reaction occurs under the conditions of temperature of 20-50&deg; C., air or O (0.2 to 2 moles O /kg dry tea) supply and pH 5.0 to 7.5 at localized sites on and within the tea leaf structure. The moisture is supplied by moistening fresh tea leaves or dry green tea to a limited degree with a proper amount and concentration of monophenol, catechol and polyphenol oxidases, and tyrosinase, or their combinations. Obtained black tea contains much more theaflavins than regular black tea, and is, therefore, a more healthful beverage than that produced through use of conventionally processed black tea.

Processing method for manufacturing black tea and an improved black tea

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first &ldquo;pre-soaked.&rdquo; Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

A process for increasing the levels of polyphenolic acid release into coffee which is brewed from beans which are bathed in an aqueous sodium bicarbonate solution shortly after roasting. The same process is applied to other polyphenolics containing beverage substrates, including teas. The bathing of beverage substrates (coffee beans and tea leaves, for example) with the aqueous sodium bicarbonate does not adversely change the taste of the produced beverage, and, in fact, in the case of coffee, such process actually extends the apparent freshness of coffee by inhibiting in the condensation of tannins in the coffee brew, thereby providing, not only the health benefits of the elevated levels of polyphenols, but a means to extend the freshness of the brewed beverage.

Method for promoting extraction of beneficial compounds into beverages naturally containing same, and for extending the duration of freshness of coffee

Growing community of inventors

Austin, TX, United States of America

Thomas J Slaga