The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Nov. 15, 2016

Filed:

Mar. 15, 2013
Applicant:

Brandeis University, Waltham, MA (US);

Inventors:

Daniel Perlman, Arlington, MA (US);

Kenneth C. Hayes, Wellesley, MA (US);

Assignee:

Brandeis University, Waltham, MA (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23D 9/00 (2006.01); A23D 7/00 (2006.01);
U.S. Cl.
CPC ...
A23D 9/00 (2013.01); A23D 7/001 (2013.01); A23D 7/003 (2013.01);
Abstract

Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously include at least 10% of myristic acid and/or lauric acid in which at least 3% of said fatty acid composition is myristic acid and at least 3% is lauric acid; in some cases at least 1% by weight myristic acid and/or lauric acid is esterified at the sn-2 position in triglyceride molecules. The compositions also include between 5% and 40% by weight linoleic acid, and typically further include at least 10% by weight monounsaturated fatty acids and between 15% and 55% by weight total saturated fatty acids. The sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free. Also described are fat compositions and diets which are adapted to limit increases in blood triglycerides, total cholesterol, LDL, and VLDL, even in the presence of dietary cholesterol.


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