WO2024052120A1

WO2024052120A1 - Functional food

Info

Publication number: WO2024052120A1
Application number: PCT/EP2023/073045
Authority: WO
Inventors: Karin BRAUN DE PRAUN
Original assignee: Braun De Praun Karin
Priority date: 2022-09-08
Filing date: 2023-08-22
Publication date: 2024-03-14
Also published as: AT17991U1

Abstract

The present invention relates to a functional food composition comprising carnosine and a Salacia reticulata extract and to the use thereof for improving energy, health and well-being in a subject.

Description

FUNCTIONAL FOOD

Description

Field of the Invention

[0001] The present invention relates to a functional food for improving human nutrition and which contributes to human health in a sustainable manner.

Background Art

[0002] Obesity and diabetes are an increasing health problem in the population. The reasons often lie in poor diet and lifestyle.

[0003] As a countermeasure, appetite suppressants, diet products and nutritional supplements are mostly consumed, which, however, lead to the generally known "JoJo effect" after the end of the intake.

[0004] L-carnosine (0-alanyl-L-histidine, hereinafter referred to as carnosine) is a dipeptide discovered from the skeletal muscles in 1900's, and is present in high concentrations (1-20 mM) in the skeletal muscles of various vertebrates. Carnosine is a water-soluble antioxidant in the living body. Carnosine serves to stabilize the cell membrane by preventing the peroxidization of lipids in the membrane or by eliminating superoxide anions.

[0005] Carnosine is known not only as an antioxidant but as a neurotransmitter, an enzyme activity modulator, and a chelating agent for metal ions.

[0006] EP1285654A discloses a composition comprising carnosine, in which said composition comprises carnosine so that the amount of carnosine per ingestion is 0.7 pg/kg to 0.09 mg/kg, and which may take the form of a tablet, a capsule, powders, granules, a drink, bread, biscuit, cake and the like. The composition preferably has an effect of controlling the autonomic nervous system, and more specifically it has an effect of preventing, improving or alleviating disturbances in the autonomic nervous system and disease conditions resulting therefrom.

[0007] Herbal remedies are also used as a natural variant of food supplements in the form of extracts or crushed product. For example, in Ayurvedic medicine Salacia species are used for the treatment or alleviation of diabetes and obesity. Salacia is known to improve intestinal flora and is said to be effective against rheumatism, gonorrhea and skin diseases.

[0008] For example, W02008/142702A describes a synergistic bioactive Ayurvedic/functional food composition for the treatment of diabetes and related disorders. The composition comprises extracts of at least two plants selected from a group consisting of Eugenia, Cinnamomum and Salacia obionga.

[0009] Medagama et al (Medagama Nutrition Journal 2015, 14(21 ):1 -8) provide an overview of the role of Salacia reticulata in the treatment of diabetes and obesity. Ofner et al (Cell Cycle 2013; 12:2, 346-352) describe complementary treatment of obesity and overweight with Salacia reticulata and vitamin D. Narda et al (Skin Pharmacol. Physiol. 2018, 31 :324-331) describe a new face cream containing carnosine that inhibits the formation of AGEs in human skin.

[0010] Currently, herbal remedies such as Salacia reticulata extracts are provided in the form of tablets or capsules that are taken as a supplement to conventional diet. [0011] There is still a need for new functional food which allow enjoyment without remorse and serve to rejuvenate and prolong human life without causing harmful side effects.

Summary of invention

[0012] The present invention is based on the task of functionalizing a conventional foodstuff by adding an extract of the plant Salacia reticulata / such a way that by consuming this foodstuff the extract can develop its comprehensive effect.

[0013] This task is solved by the independent claims. Thus, the present invention relates to a conventional food product which has been functionalized by adding an extract of the plant Salacia reticulata. By consuming this functionalized foodstuff, the extract of the plant Salacia reticulata contained in the foodstuff can develop its comprehensive effect.

Detailed description of the invention

[0014] 30% of our genes are responsible for signs of aging, the rest is due to the lifestyle. Aging is primarily related to changes in the proteins in the body. Proteins are the main building blocks of living organisms, so damaging them can have a dramatic impact on how the body functions and looks.

[0015] These protein changes result from

- free radical oxidation;

- glycation ("saccharification"); and

- carbonylation with loss of cell membranes, which leads to cell senescence and cell death. [0016] All of these protein changes lead to the well-known signs of aging such as skin aging, chronic diseases such as stroke, cataracts, nerve degeneration (Alzheimer's disease), diabetes, muscle aging, reduced sexual and physical potency and much more.

[0017] Nutrition also has a major influence on skin aging. Skin aging is a complex, chronic process that takes place over several years and involves the interaction of external and intrinsic factors. Mechanisms such as oxidative stress caused by free radicals, inflammatory processes, cellular senescence and epigenetic changes are not mutually exclusive mechanisms that are part of skin aging.

[0018] Glycosylation, the non-enzymatic reaction between proteins and sugars that leads to the formation and subsequent accumulation of advanced glycosylation end products (AGEs), has been linked to microvascular and macrovascular complications in diabetes. AGEs have been found to be associated with extracellular matrix proteins such as collagen, vimentin, and elastin. AGE-modified collagen and elastin have been reported to have altered biomechanical properties that lead to loss of elasticity and increased stiffness, and thus to changes that promote the appearance of wrinkles.

[0019] Glycosylation also alters the interaction of collagen with cells, affecting their functions such as migration, differentiation, and proliferation. In recent years, a better understanding of the effects of AGEs on skin structure and functionality has brought the potential of anti-AGE agents into focus (Narda et aL, 2018).

[0020] In particular, l-carnosine has been associated with protection against glycosylation when taken orally.

[0021] Carnosine is a highly potent, multifunctional anti-aging protein that occurs 100% naturally in human long-lived cells such as nerve and muscle cells and decreases with age. Carnosine levels decline with age. Muscle levels decline 63% from age 10 to age 70, which may account for the normal age-related decline in muscle mass and function (Stuerenburg HJ et aL, Arch Gerontol Geriatr. 1999. 29: 107-113). Carnosine fights such age-inducing processes as oxidation, glycation, protein cross-linking, mitochondrial dysfunction, telomere shortening, 64 and transition metal accumulation. Therefore carnosine is may delay aging of subjects.

[0022] Carnosine was discovered at the beginning of the 20th century. Taken as a dietary supplement, carnosine could promote muscle growth and could reduce muscle damage caused by intensive training. [0023] Carnosine restores normal cell cycle control. It keeps human proteins healthy and intact and ensures their timely renewal. Human cells have only a limited ability to divide over the course of life. Human fibroblasts (skin cells from which taut collagen fibers develop) divide 60-80 times when they are young and only 10-20 times when they get older, and may take on strikingly abnormal sizes and shapes in cell cultures (Sadowska-Bartosz I. and Bartosz G, Oxid Med Cell Longev. 2020 Sep 23;2020:6423783).

[0024] Mice fed with carnosine had a 20% longer lifespan, their fur became shiny again and they resembled young mice again, including in their more agile behavior (Yuneva M.O. et aL, Journal of Anti-Aging Medicine 1999 337-342; Boldyrev A.A. et al., Bioscience Reports volume 19, pages581-587 1999). Carnosin can thus show a biological rejuvenation. A special feature of carnosine is its ability to reverse the signs of aging.

[0025] In cell cultures supplemented with carnosine an increase in the life span could be demonstrated by up to 300%, which corresponds to 413 days (McFarland G.A. and Holliday R. Exp Gerontol. 1999 Jan;34(1):35-45).

[0026] The most important protein change and thus the cause of skin aging is glycation. Carnosine counteracts glycation ("saccharification of the cells") and thus leads to an increase in elasticity and firmness of the skin.

[0027] Glycation describes the binding of a protein molecule to glucose, whereupon advanced glycation end products (AGEs) are formed after several steps (Burcham PC, and Kuhan YT. Arch Biochem Biophys, 1997, 340(2):331-7).

[0028] Carnosine may delay age induced processes such as glycation. Carnosine is considered as the most effective glycation fighter. Glycation alters protein structure and decreases biological activity. Glycated proteins, which accumulate in affected tissue, are reliable markers of disease. Carnosine, which prevents glycation, may also play a role in the disposal of glycated protein (Aldini G. et al. , Biochem Biophys Res Commun. 2002 Nov 15;298(5):699-7062002, Yeargans G.S. and Seidler N.W.

Biochem Biophys Res Commun . 2003 Jan 3;300(1):75-80).

[0029] Carnosine increases the conversion of dangerous white fat into brown fat. This can reduce overall body fat content. Schaalan et al. suggest that carnosine may induce browning of adipose tissue through irisin stimulation, a phenomenon that could be related to the antioxidant, anti-inflammatory, and anti-obesity effects of carnosine (Schaalan M.F. et al., J Cell Physiol . 2018 Jun;233(6):5044-5057).

[0030] Additionally, carnosine may ply a role in reverse aging. McFarland G.A. and Holliday R. have shown that a transfer of cells approaching senescence in normal medium to medium supplemented with carnosine rejuvenates the cells (McFarland

G.A. and Holliday R., Exp Cell Res . 1994 Jun;212(2):167-75).

[0031] Carnosine increased myocyte tension via calcium release from the ryanodine receptor calcium release channel in skinned myocardial fibers and increased openstate probability and dwell time of the isolated ryanodine receptor calcium release channel in lipid bilayers. In addition, we report that carnosine sensitizes the contractile proteins so calcium. These results suggest a novel role for carnosine as a modulator of intracellular calcium and contractility in cardiac tissue. Thus, carnosine may prevent heart attacks and stroke (Zaloga G.P. et al., Am J Physiol. 1997 Jan;272(1 Pt 2):H462- 8).

[0032] As stated above, carnosine exhibits anti-glycating and antioxidant activities, both of which are implicated in neuronal and endothelial cell damage during Alzheimer's disease. Carnosine may therefore be a useful therapeutic agent in the treatment of neurologic diseases such as Alzheimer(Preston J.E. et aL, Neurosci Lett. 1998 Feb 13;242(2): 105-8, Aksenova MV, et aL, J Neurosci Res. 1999; 58(2):308-17, Cherny RA, et aL, J Biol Chem . 1999;274:23223-8).

[0033] Atherosclerosis, a chronic inflammatory disorder of medium and large arteries and an underlying cause of cardiovascular disease (CVD), is responsible for a third of all global deaths. Carnosine may represent a promising agent in the prevention and treatment of atherosclerosis (Moss J.W.E. et aL, Biochim Biophys Acta Mol Basis Dis. 2018 May; 1864(5 Pt A): 1562-1572).

[0034] The anti-ageing effect of carnosine had been demonstrated in many studies in vivo and in vitro. More recently, there were some studies verifying the effect of carnosine on preventing cataract development. The effect of carnosine on delaying the cataract formation may be through anti-glycation of protein, antioxidative impairment, protection protein against cross-links and DNA damage. Carnosine may provide a new therapy for preventing eye diseases such as glaucoma or cataracts (Guo Y. and Yan

H. Yan ke xue bao (2016), 01 Jun 2006, 22(2):85-88). [0035] These AGEs interact with neighboring proteins, leading to protein alteration and accelerated aging such as: skin flaccidity; stiffening of the arteries with the development of cardiovascular diseases; damage to the nerves in the brain; cataract; kidney failure and a lot more.

[0036] The slower a species ages, the slower its collagen stiffens due to AGEs and the skin stays taut.

[0037] A drug that could slow or reverse AGEs accumulation would thus benefit people with a wide range of diseases and conditions. It could potentially alleviate or even cure problems as wide-ranging as the rise in blood pressure with age, the kidney, nerve and eye complications of diabetes, and several forms of heart failure. The therapeutic potential of carnosine has already been demonstrated in diabetics with kidney problems (Sourris K.C. et al, Am J Nephrol (2009) 30 (4): 323-335). Janssen B. et al. describe that carnosine exerts a protective effect against the adverse effects of high glucose levels on renal cells (Janssen B. et aL, Diabetes (2005) Aug;54(8):2320- 7).

[0038] Since AGEs have been identified as potential factors for aging, the antiglycation properties of carnosine are of utmost importance for any anti-aging project. [0039] Therefore, carnosine may be the most effective natural glycation inhibitor. [0040] Another protein change results from oxidation/oxidative stress by free radicals. Carnosine is far superior to the previous antioxidants such as vitamins C and E, or selenium. These have not been proven as effective as previously assumed. Carnosine is not only effective in prevention, but also acts actively after free radicals have been formed. The formation of dangerous secondary products that play a role in atherosclerosis, joint inflammation, cataracts, etc. and general aging may be prevented or reduced by carnosine (Schmidt AM et aL, Circ Res 1999; 84(5):489-97).

[0041] Carnosine has also been reported to delay the replicative senescence. Shao L. et al. suggest that the reduction in telomere shortening rate and damages in telomeric DNA made an important contribution to the life-extension effect of carnosine (Shao L. et aL, Biochem Biophys Res Commun 2004 324(2):931 -6). [0042] Oxidative stress may cause chromosome breaks and may lead to clumping upon coming of age. A fascinating experiment shows the paradoxical effects of antioxidants on oxidatively damaged chromosomes. The oxygen partial pressure in the blood of hamsters was increased and then the ability of individual antioxidants such as vitamin C and E etc. to protect the chromosomes in the hamster ovaries from oxidative damage was investigated. Surprisingly, some of the antioxidants tested acted pro- oxidatively and worsened the damage.

[0043] The positive effects of carnosine relating to anti-aging effect through increased elasticity and firmness of the skin; extension of the lifespan of mice with accelerated senescence (aging) by 20%, in cell cultures by 300%; dramatically improves the behavior and appearance of old mice; rejuvenates aged (old) human cells in culture; restores the youthful appearance of cells approaching senescence; most effective, natural glycation fighter, thereby counteracting the saccharification of cells (collagen fibers remain firm, protection against cardiovascular diseases, etc.); protects in a natural way against the toxicity of copper-zinc in the brain and thus against the development of memory disorders and Alzheimer's; increase in physical and mental potency; protects proteins from changes and toxicity of AGEs and thus from diabetes and its complications; and positive effects on energy, health and well-being.

[0044] After just 2 months of daily intake, visible and noticeable results are possible, such as an improvement in the complexion, an increase in vitality and well-being. Together with a change in lifestyle sustainable weight loss may be achieved.

[0045] High doses of carnosine are necessary for a visible and therapeutic effect, as the body naturally breaks it down enzymatically. The absorption from food is 30% on average, is absorbed in the small intestine and from there transported to the muscles, skin, brain and other organs. With increasing age, the carnosine level in the body decreases. [0046] Carnosine is 100% natural, gluten, soy and lactose free, and even in high doses completely safe. So far, no side effects or interactions with other drugs are known.

[0047] According to the invention, a functional food is provided which allows "enjoyment without regrets". The intake of the functional food may improve health and possible save on prescription of medicines. The present invention relates to a highly potent, water-soluble anti-AGE active ingredient in food for general consumption, as a so-called functional food or luxury food ("enjoyment without regrets") such as alcohol- free spirits, confectionery, snacks or fruit/vegetable products. The functional food may be ideal for healthy people who want to age youthfully, but also as an auxiliary food for people suffering from obesity, diabetes or other chronic diseases.

[0048] In a further embodiment of the invention, the functional food may comprise a Salacia reticulata extract.

[0049] The genus Salacia consists of about 120 species, such as Salacia reticulata, Salacia oblonga, Salacia chinensis or Salacia prinoides, and is widely distributed in Sri Lanka, India, China, Vietnam, Indonesia and other Asian countries.

[0050] Numerous compounds with blood sugar-lowering effects have already been isolated from Salacia species, such as triterpenes and sitosterol from roots and barks. In the roots of Salacia reticulata, mangiferin, cotalanol and salacinol were found, which are mainly thought to be responsible for the blood sugar lowering effect. In addition, a thiocyclitol compound has been isolated from this plant with hypoglycemic properties, and furthermore, several other constituents such as dulcitol, tannins, cotalagenin, maytenfolic acid, and soiguesterin (Medagama AB, Medagama Nutrition Journal (2015) 14:21 ;1-8).

[0051] Studies in animal models and humans have shown that Salacia reticulata improves glucose metabolism, mainly by inhibiting alpha-glucosidase, thereby delaying the cleavage of poly- and oligosaccharides in the small intestine into easily absorbed monosaccharides and consequently their absorption. Extracts of Salacia reticulata thus attenuate postprandial hyperglycemia and hypersinsulinemia (Medagama AB, 2015). [0052] Salacia also improves insulin resistance by suppressing pancreatic lipase activity, which is a crucial enzyme in the pancreas for the digestion of dietary fat. Extracts of Salacia reticulata ihus attenuate postprandial hyperlipidemia. Further studies have shown increased secretion of adiponectin, which further improves insulin resistance (Medagama AB, 2015).

[0053] Diet and eating behavior play a very important role in the development of obesity. The main problem is the excessive energy intake over a longer period of time. The problem is that it is usually not just an isolated "bad" habit, but eating too often, too much, too fast, too fat, too sweet and too salty in equal measure. One can summarize all the "dietary sins" mentioned with the term "fast food".

[0054] The high content of polyphenols (24%) such as mangiferin, catechins and condensed tannins in the extract of Salacia reticulata, could be responsible for the reduction of body weight when taken in higher doses.

[0055] Carnosine is a dipeptide synthesized in the body from p-alanine and L- histidine. It is found in high concentrations in the brain, muscle, and gastrointestinal tissues of humans and is present in all vertebrates. Carnosine has a number of beneficial antioxidant properties. For example, carnosine scavenges reactive oxygen species (ROS) as well as alpha-beta unsaturated aldehydes created by peroxidation of fatty acid cell membranes during oxidative stress. Carnosine can oppose glycation, and it can chelate divalent metal ions. Carnosine alleviates diabetic nephropathy by protecting podocyte and mesangial cells, and can slow down aging. Its component, the amino acid beta-alanine, is particularly interesting as a dietary supplement for athletes because it increases muscle carnosine, and improves effectiveness of exercise and stimulation and contraction in muscles. Carnosine is widely used among athletes in the form of supplements, but rarely in the population of cardiovascular or diabetic patients. Much less is known, if any, about its potential use in enriched food.

[0056] As an anti-AGE active ingredient, carnosine increases and tightens the elasticity of the skin. Carnosine is able to significantly reduce the external signs of aging by extending the lifespan (in cell cultures up to 300%, equivalent to 413 days) and by rejuvenating old, senescent cells. As an antioxidant, it leads to slow aging due to its pronounced cell protection and thus has a cell rejuvenating effect without the risk of side effects.

[0057] In addition, carnosine is able to prevent intramuscular hyperacidity by reducing the accumulation of lactate, regulate the energy metabolism of muscles and thus improve physical performance. This in turn has positive effects on the overall physical fitness which is reflected in higher vital energy, vitality and an improvement in the overall health of the person.

[0058] In addition, anti-inflammatory and anti-aggregation properties expand the therapeutic range of carnosine. This therapeutic potential has already seen initial success in the treatment of type 2 diabetes mellitus, Alzheimer's disease and cardiovascular disease.

[0059] As used herein, the term "plant extract" refers to a substance obtained from plant material. Plant extracts may be prepared by treating any plant material with a suitable extractant to provide an extract containing at least some components of the plant material from the plant material in aqueous solution or suspension. The plant material treated with an extractant to provide a plant extract may be any part of or derived from a plant, for example, the bark, roots, leaves, flowers, seeds or fruits of the plant.

[0060] Methods for preparing plant extracts are well known to the skilled person. For example, the plant extracts may be obtained by decoction, digestion, percolation, soxlethtation, maceration, or any other suitable extraction method.

[0061] In the preparation of plant extract, the plant components extracted from the plant material will be at least partially soluble or suspendable in an extractant, preferably an organic solvent or water. After treatment of the plant material with the extractant, the insoluble plant material may remain in the extractant, or the insoluble plant material may be separated from the extractant. The insoluble plant material may be separated from the extractant by any suitable method, for example, decantation, filtration, or centrifugation.

[0062] For example, the insoluble plant material is separated from the extractant, and the plant extract contains no insoluble components.

[0063] For example, the plant extract is in aqueous solution or in a form where the extractant has been sufficiently removed to provide a dry or non-aqueous extract. Preferably, the plant extract Salacia reticulata is obtained from the roots and/or stem bark of a plant of the genus Salacia reticulata.

[0064] According to the present invention the Salacia reticulata extract is directly processed or incorporated into a food product to thereby provide a functional food. [0065] Other active ingredients can be added to the functional food, such as cinnamon, vitamins and the like. [0066] The present invention relates to food products made by combining various dairy (substitute), chocolate, sugar, dough, cereal, meat, and fish-based products, as well as fruits and vegetables. Functional foods may also include beverages. The functional foods may contain other ingredients such as flavors, sweeteners, flow regulators, and anti-caking agents.

[0067] For example, functional foods are selected from the group consisting of yogurts, yogurt substitutes, dips, spreads, pastes, snacks, ice cream, candies, cookies, cakes, cereal bars, fruit bars, smoothies, and the like.

[0068] The term "snacks", as used herein, is understood to mean food products produced as a composition of various processed and unprocessed foods/products. Such snacks can be produced by conventional processes known to the skilled person. The functional food according to the invention is suitable as a food of general consumption by a healthy person, or as a food for consumption by a person suffering from diabetes, overweight and/or obesity.

[0069] The functional food may comprise 0.1 mg to 10 g of carnosine per 100 g of the food. The functional food may comprise about 0.1 , 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, or 10.0 g carnosine per 100 g of the food.

[0070] The daily intake of carnosine may be about 0.5 to 20 g per day. The daily intake of carnosine may be about 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 11.0, 12.0, 13.0, 14.0, 15.0, 16.0, 17.0, 18.0, 19.0, or 20 g per day.

[0071] The functional food may comprise 0.01 mg to 10 g Salacia reticulata extract of the food. The functional food may comprise about 0.01 , 0.05, 0.1 , 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, or 10.0 g Salacia reticulata per 100 g of the food.

[0072] The daily intake of Salacia reticulata extract may be about 0.01 to 20 g per day. The daily intake of Salacia reticulata extract may be about 0.01 , 0.05, 0.1 , 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, or 10.0 g, 11.0, 12.0, 13.0, 14.0, 15.0, 16.0, 17.0, 18.0, 19.0, or 20 g per day.

[0073] The technical effect related to the use of carnosine and of an extract of Salacia reticulata in the production of a functional food composition relies in the improvement of the energy level of a subject as well as improving health and well-being of a subject in need thereof. Specifically, the functional food according to the invention may allow the consumption of fast food or sweets without regret. Due to the supplementation of the fast food or sweets with carnosine and an extract of Salacia reticulata, the ingestion of these may not lead and/or even prevent with fast food and sweets associated negative effects to the consumer.

[0074] The examples described herein are illustrative of the present invention and not intended to be limitations thereof.

Examples

[0075] The Examples which follow are set forth to aid in the understanding of the invention but are not intended to, and should not be construed to limit the scope of the invention in any way. The Examples do not include detailed descriptions of conventional methods. Such methods are well known to those of ordinary skill in the art.

Example 1 - Preparation of an ice cream

[0076] Preparation comprehensive: 20 g powdered sugar, 15 g whole milk, 15 g mascarpone, 15 g orange juice, 15 g lemon juice, 15 g strawberries, 1 egg yolk, 1 - 1.9 g Cointreau, 0.1 - 1 g Salacia reticulata extract.

Example 2 - Preparation of a muesli bar

[0077] Preparation comprehensive: 30 g rolled oats, 18 g rice syrup, 12 g dates, 10 g agave syrup, 9 g coconut chips, 8 g cranberries, 6 g sunflower oil 4 g raisins, 1 - 1.9 g quinoa, 1 g salt and 0.1 - 1 g Salacia reticulata extract.

Example 3 - Preparation of a smoothie

[0078] Preparation comprising: 50 g orange juice, 30 g carrot juice, 5 g lemon juice, 1 - 1.9 g chia seeds, 12 g sweetener, 0.9 g ascorbic acid and 0.1 - 1 g Salacia reticulata extract.

Example 4 - Preparation of a smoothie

[0079] Preparation comprising: 50 g orange juice, 30 g carrot juice, 5 g lemon juice, 1 -1.9 g chia seeds, 12 g sweetener, 0.9 g ascorbic acid and 0.1 - 1 g Salacia reticulata extract.

Example 5 - Preparation of a smoothie

[0080] Preparation comprising: 50 g orange juice, 30 g carrot juice, 0 -4.9 g lemon juice, 2 g chia seeds, 12 g sweetener, 0.9 g ascorbic acid, 0.1 - 1 g Salacia reticulata extract and 0.1 mg to 5 g carnosine.

Example 6 - Preparation of a snack (potato chips)

[0081] Preparation comprising potatoes, sunflower oil, flavoring, table salt, yeast extract, paprika powder, sugar, onion powder, garlic powder, paprika extract, smoke flavoring, spice extracts, 0.1 to 1 wt.% Salacia reticulata extract and 0.1 to 5 wt.% carnosine.

Example 7 - Fruit juice products

[0082] Examples of fruit juice products according to the invention are juices derived from citrus fruit like orange and grapefruit, tropical fruits, banana, peach, peer, strawberry or berry in which the wine extract and grape juice extract and optionally berry extract are dissolved or suspended. To the composition 0.1 to 5 wt.% carnosine and optionally 0.1 to 1 wt.% Salacia reticulata extract are added. The average serving size for the fruit juice products is 250 ml.

Example 8 - Dairy type products

[0083] Examples of dairy products according to the invention are milk, dairy spreads, cream cheese, milk type drinks and yoghurt, wherein the wine extract and grape juice extract and optionally berry extract are dissolved or suspended. Optionally flavor or other additives may be added.

[0084] An example of a composition for a yogurt type product is about 50 to 80 wt.% water, 0.1 to 15 wt.% hydrolyzed casein solids, 0 to 15 wt.% whey powder, 0 to 15 wt.% sugar (e.g. sucrose), 0.01 to 1 wt.% yogurt culture, 0 to 20 wt.% fruit, 0.05 to 5 wt.% vitamins and minerals, 0 to 2 wt.% flavor, 0 to 5 wt.% stabilizer (thickener or gelling agent). The yogurt type product comprises 0.1 to 5 wt.% carnosine and optionally 0.1 to 1 wt.% Salacia reticulata extract.

[0085] An average serving size for a yogurt type product could be from 50 to 250 g, generally from 80 to 200 g.

Example 9 - Frozen Confectionery Products

[0086] For the purpose of the invention the term frozen confectionery product includes milk containing frozen confections such as ice-cream, frozen yoghurt, sherbet, sorbet, ice milk and frozen custard, water-ices, granitas and frozen fruit purees.

[0087] Preferably the level of solids in the frozen confection e.g. sugar, fat, flavoring etc) is more than 3 wt.%, more preferred from 10 to 70 wt.%, for example 40 to 70 wt.%. The frozen confectionery product comprises 0.1 to 5 wt.% carnosine and optionally 0.1 to 1 wt.% Salacia reticulata extract.

[0088] Ice cream will typically comprise 0 to 20 wt.% of fat, 0.1 to 5 wt.% wine extract, 0.1 to 5 wt.% grape-juice, sweeteners, 0 to 10 wt.% of non-fat milk components and optional components such as emulsifiers, stabilizers, preservatives, flavoring ingredients, vitamins, minerals, etc., the balance being water. Typically ice cream will be aerated e.g., to an overrun of 20 to 400 %, more specific 40 to 200 % and frozen to a temperature of from -2 to -200 °C, more specific -10 to -30 °C. Ice cream may comprise calcium at a level of about 0.1 wt%. The ice cream comprises and 0.1 to 5 wt.% carnosine and optionally 0.1 to 1 wt.% Satacia reticulata extract.

[0089] The average serving size of a frozen confectionery product is 85g.

Example 10 - Nutrition bare

[0090] As example a composition of a granola bar is given. Granola bars consists of a binder syrup which binds the granola and fruit ingredients into a solid bar. E.g., nuts, pieces of chocolate, or a low moisture yoghurt filling can be added as well. The bar can be enrobed with a coating of e.g. chocolate or a low moisture yoghurt layer.

[0091] For example, the granola bar may comprise 0 to 40 wt.% granola base (oat flakes, wheat flakes, rice crispies); 0 to 60 wt.% binder syrup (corn syrup, sugar, salt, lecithin, vegetable oil), 0 to 40 wt.% fruit filling (low moisture jelly, dried fruits); moisture content is typically below 15%.

[0092] The nutrition bar may comprise oat flakes/wheat flakes 0 to 25 wt.%, rice crispies 0 to 15 wt.%, corn syrup 0 to 50 wt.%, sugar 0 to 15 wt.%, lecithin 0 to 1 wt.%, salt 0 wt.1 %, vegetable oil 0 to 25 wt.%, dried fruits 0 to 20 wt.%, low moisture fruit jelly 0 to 20 wt.%, 0.1 to 5 wt.% carnosine, optionally 0.1 to 1 wt.% Satacia reticulata extract, stabilizers 0 to 2 wt.%. flavors 0 to 2 wt.%, and vitamins/minerals 0 to 5 wt.%. Stabilizers are often added to create a more solid fruit filling. The obtained products are ambient stable.

Example 11 - Fruit spreads

[0093] The food product may be a spread, frozen confection, or sauce. A spread according to the invention comprises 30 to 90 wt.% vegetable oil and 0.1 to 5 wt. %carnosine, and optionally 0.1 to 1 wt.% Satacia reticulata extract.

[0094] Other food product according to the invention can be prepared by the skilled person based on common general knowledge, using the wine extract and red grape juice extract and optionally berry extract as an ingredient in suitable amounts.

Examples of such food products are baked goods, dairy type foods, snacks, etc.

Claims

1. A functional food composition comprising carnosine and a Salacia reticulata extract.

2. The functional food composition according to claim 1 , wherein carnosine has been synthetically produced.

3. The functional food product according to claim 1 or 2, wherein the functional food composition comprises 0.1 mg to 10 g of carnosine per 100 g of the food.

4. The functional food composition of any one of claims 1 to 3, wherein the Salacia reticulata extract is obtained from roots and/or stem bark of Salacia reticulata.

5. The functional food composition of any one of claims 1 to 4, wherein the Salacia reticulata extract contains saponins and vitamin D.

6. The functional food composition of any one of claims 1 to 5, wherein the functional food composition comprises 0.01 mg to 10 g Salacia reticulata extract per 100 g of the food product.

7. The functional food composition of any one of claims 1 to 6, wherein the functional food composition is composed of diverse processed and non-processed food products.

8. The functional food composition of any one of claims 1 to 7, wherein the food product is selected from the group consisting of yogurts, dips, spreads, pastes, snacks, ice cream, candies, cookies, cakes, cereal bars, fruit bars, smoothies.

9. The functional food composition of any one of claims 1 to 8 for use in improving energy, health and well-being of a subject.

10. Use of carnosine and of an extract of in Salacia reticulata in the production of a functional food composition to improve energy, health and well-being of a subject which is to be ingested and which comprises an amount of about 0.1 mg to 10 g of carnosine per 100 g of the food product and 0.01 mg to 10 g Salacia reticulata extract per 100 g of the food product.

11. The use according to claim 9, wherein the functional food composition contributes to the treatment and/or prevention of obesity or diabetes.