EP0546075A1 - Method and product for eliminating undesirable side effects of eating vegetables such as onion or garlic - Google Patents
Method and product for eliminating undesirable side effects of eating vegetables such as onion or garlicInfo
- Publication number
- EP0546075A1 EP0546075A1 EP91916515A EP91916515A EP0546075A1 EP 0546075 A1 EP0546075 A1 EP 0546075A1 EP 91916515 A EP91916515 A EP 91916515A EP 91916515 A EP91916515 A EP 91916515A EP 0546075 A1 EP0546075 A1 EP 0546075A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- yeast
- side effects
- active
- garlic
- onion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 230000000694 effects Effects 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 14
- 240000002234 Allium sativum Species 0.000 title claims abstract description 13
- 235000004611 garlic Nutrition 0.000 title claims abstract description 13
- 241000234282 Allium Species 0.000 title claims abstract 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 70
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 9
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 9
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 9
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 206010016766 flatulence Diseases 0.000 claims abstract description 9
- 210000001035 gastrointestinal tract Anatomy 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 5
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 5
- 238000000576 coating method Methods 0.000 claims abstract description 5
- 210000003296 saliva Anatomy 0.000 claims abstract description 5
- 230000037406 food intake Effects 0.000 claims abstract 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 68
- 210000000936 intestine Anatomy 0.000 claims description 17
- 210000002784 stomach Anatomy 0.000 claims description 15
- 239000002702 enteric coating Substances 0.000 claims description 11
- 238000009505 enteric coating Methods 0.000 claims description 11
- 235000012054 meals Nutrition 0.000 claims description 7
- 206010015137 Eructation Diseases 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 208000027692 gas pain Diseases 0.000 claims description 3
- 229920001800 Shellac Polymers 0.000 claims description 2
- 239000007894 caplet Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 230000001419 dependent effect Effects 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 claims description 2
- 239000007903 gelatin capsule Substances 0.000 claims description 2
- 239000007937 lozenge Substances 0.000 claims description 2
- 239000002480 mineral oil Substances 0.000 claims description 2
- 235000010446 mineral oil Nutrition 0.000 claims description 2
- 239000006187 pill Substances 0.000 claims description 2
- 229920000642 polymer Polymers 0.000 claims description 2
- 235000013874 shellac Nutrition 0.000 claims description 2
- 239000003826 tablet Substances 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 239000001993 wax Substances 0.000 claims description 2
- 230000009849 deactivation Effects 0.000 claims 1
- 238000011282 treatment Methods 0.000 claims 1
- 230000035899 viability Effects 0.000 claims 1
- 206010000060 Abdominal distension Diseases 0.000 abstract 1
- 206010006326 Breath odour Diseases 0.000 abstract 1
- 208000024330 bloating Diseases 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 208000028659 discharge Diseases 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 230000035900 sweating Effects 0.000 abstract 1
- 244000291564 Allium cepa Species 0.000 description 10
- 230000001079 digestive effect Effects 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 150000001875 compounds Chemical class 0.000 description 5
- 230000009429 distress Effects 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 230000000968 intestinal effect Effects 0.000 description 4
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000002797 proteolythic effect Effects 0.000 description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 235000004221 Brassica oleracea var gemmifera Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 244000308368 Brassica oleracea var. gemmifera Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- -1 methymercaptan Chemical compound 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000011253 protective coating Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q15/00—Anti-perspirants or body deodorants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/062—Ascomycota
- A61K36/064—Saccharomycetales, e.g. baker's yeast
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
- A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9728—Fungi, e.g. yeasts
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
Definitions
- the present invention relates to a method of reducing undesirable side effects of eating certain vegetables (e.g. onion and garlic) .
- the digestion of these and other vegetables such as cabbage, cucumber, radish and beans can lead to digestive distress, including burping and flatulence.
- the malodorous breath and perspiration tend to be caused by sulfur- containing compounds, such as dimethylsulfide, methymercaptan, and hydrogen ⁇ ulfide.
- Intestinal distress results from a buildup of these and other gases (including carbon dioxide and methane) in the intestine. The escape of intestinal gases produces buzping and flatulence.
- U.S. Patent 4,634,588 discloses that the residue produced by the removal of water and alcohol from wine or from the alcohol extract of fermentation residue will alleviate the side effects of malodors including that of garlic.
- the extraction procedures are so harsh that if active enzymes or live yeast were present, their activity would have been severely diminished or destroyed. Moreover, if live yeast or yeast enzymes were present, they would be unprotected from the acidity and proteolytic activity of the stomach and anterior intestine.
- a grape juice has been sold which ferments at a pH of about 3.2 to 3.6 to produce some wine yeast growth. However, such product, if unprotected, would pass through the stomach to the mid and posterior intestine in an inactive form.
- yeast has been sold as a dietary supplement.
- brewer's yeast has been sold for that purpose in health food stores.
- it is processed under adverse conditions (e.g. alkaline washing, solvent extractions, and drying conditions) which render it unprotected from the acidity and proteolytic activity of the stomach and anterior intestine, causing inactivity.
- adverse conditions e.g. alkaline washing, solvent extractions, and drying conditions
- active yeast may be employed to reduce or eliminate the foregoing undesirable side effects. Specifically, when a person eating the vegetables ingests dry active yeast in a form which retains substantial enzymatic activity under conditions present in the stomach and intestinal tract, in sufficient quantities, it will significantly reduce or eliminate the undesirable side effects normally resulting from eating the vegetables.
- the active yeast is in dry form and protected by an enteric coating.
- dry active yeast refers to a viable dry active yeast containing the desired enzymes or a yeast product which is not viable but which contains yeast enzymes in active form.
- the activity is measured by the ability of the yeast enzymes to significantly reduce or eliminate the side effects of eating certain vegetables. Specifically, such activity is sufficient to significantly reduce or eliminate the malodorous effects on breath, perspiration and saliva from eating garlic or onion.
- • ⁇ activity means the ability to provide the foregoing benefits to an adult of average weight who ingests 30 grams of green onion and 15 grams of garlic by using 0.5 grams of the yeast in dry form. The activity is also sufficient to significantly reduce or eliminate the digestive tract discomfort side effect (including gas pain, burping and flatulence) caused by ingesting garlic, onion, cabbage, cucumber, radish or beans.
- onion means the onion family including green onions, fresh or dried onions, leaks and chives.
- “cabbage” means the cabbage family including cabbage, brussel sprouts, cauliflower and broccoli.
- the activity of the yeast is expressed after the yeast has passed the acidity and proteolytic conditions of the stomach and anterior intestine. This is because the yeast enzymes are believed to perform during normal digestion by redirecting the digestive fates of the parent compounds from which the malodors and other undesirable digestive gases come, converting these parent compounds, which originate in the vegetables cited above, to compounds other than malodors and other undesirable digestive gases.
- the active dry yeast typically has a moisture content in the range 7.5-8.3% water and should not have been exposed to a temperature in excess of about 45*C.
- brewer's yeast sold in health food stores as a diet supplement typically is processed under substantially more adverse conditions. It has been determined that such yeast, without a protective coating, would be inadequately protected to survive the conditions of the stomach and anterior intestine.
- the yeast Although not essential, it is preferable for the yeast to have been grown under conditions which will survive the low pH of the stomach and anterior intestine. In that regard, the preferred yeast would be grown at a pH of no greater than about 3.2. Otherwise, it may be necessary to provide an enteric coating.
- yeast The most effective type of yeast, generically called a wine yeast, is sold under the strain designations "Montrachet” and “Pasteur Champagne” yeast, suitably supplied by Universal Foods under the designation "Active Dry”. So long as this yeast is not subjected to temperatures substantially in excess of room temperature, and/or in the presence of oxygen and/or excess humidity for long periods, it has been found to survive the conditions of the stomach and anterior intestine so as to be effective even without an enteric coating.
- Active dry baker's yeast is another suitable form of yeast. Preferably it should be coated by an enteric coating for protection from the harsh conditions of the stomach and anterior intestine. Suitable baker's yeast is sold under the designation Active Dry by Universal Foods and Fleisman.
- Brewer's yeast is also an effective form of active dry yeast. It, too, can be effective without an enteric coating.
- the preferred form of the active dry yeast product of the present invention is one which is enterically coated. This allows for a wide variety of yeast strains which will remain active on passage through the stomach and anterior intestine. Any of the known enteric coatings may be used in accordance with the present invention. Specifically, such coatings should be capable of protecting the yeast during passage through the stomach and anterior intestine and releasing the yeast on passage through the mid and posterior intestine. Suitable enteric coatings are disclosed in International Encyclopedia of Pharmacology and Therapeutics, ⁇ 39B, "Pharmacology of Intestinal Absorption of Drugs", Vol. 1, . Forth and . Rummel (Editors), Pergamon Press, New York, 1975, p.385-6. Suitable coatings include vegetable oil, mineral oil, waxes, esters, polymers, pH dependent coatings and pharmaceutical shellacs.
- the active dry yeast may also be employed, particularly of the wine yeast type.
- the product could be sprinkled in a powder onto the food, or compacted into the form of a pill, packed into a gelatin capsule, or formed into a caplet, tablet or lozenge.
- the yeast can be formulated into candy or other edible material, so long as it is in a form which survives the conditions of the stomach and anterior intestine.
- the dosage of the yeast depends upon the quantity of vegetable consumed with the corresponding malodor and digestive distress potential of the meal, together with the digestive characteristics of the subject.
- wine yeast active dry Pasteur Champagne yeast
- at a dosage of at least about 0.5 grams will protect against the malodorous and digestive tract distress potential of 30 grams of green onions and 15 grams of garlic, both consumed in the same meal.
- the same yeast at a dosage of 1.0 grams will protect against the digestive distress potential of 150 grams of baked beans, 200 grams of cucumbers, 200 grams of cabbage, all consumed at the same meal.
- a suitable dosage range of active dry yeast is at least about 0.25 grams, on the order of 0.25 to 5.0 grams per meal and, preferably, 0.5 to 1.0 grams.
- the timing of consumption of the dry active yeast product of the present invention is preferably during the course of the meal or slightly before, say within one hour. Moreover, it could be taken a short time after completing the meal, e.g. within 15 minutes.
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Mycology (AREA)
- Chemical & Material Sciences (AREA)
- Epidemiology (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Birds (AREA)
- Pharmacology & Pharmacy (AREA)
- Medicinal Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Oral & Maxillofacial Surgery (AREA)
- Medical Informatics (AREA)
- Alternative & Traditional Medicine (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Immunology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Procédé de diminution ou d'élimination des effets secondaires indésirables dus à l'ingestion de légumes tels que l'ail, l'oignon, le chou, le concombre, le radis ou les haricots. Les effets secondaires comprennent des réactions malodorantes par l'haleine, la transpiration et la salive, des ballonnements douloureux, des renvois et des flatulences. Le procédé comprend l'ingestion d'une levure sèche active sous une forme qui maintient sensiblement l'activité enzymatique dans les conditions présentes dans l'appareil gastrique et intestinal. L'invention décrit également une levure sèche active et pourvue d'un revêtement, utilisée avec le procédé.Method for reducing or eliminating undesirable side effects caused by the ingestion of vegetables such as garlic, onion, cabbage, cucumber, radish or beans. Side effects include smelly breath, sweating and saliva, painful bloating, discharge, and flatulence. The method includes ingestion of an active dry yeast in a form which substantially maintains the enzyme activity under the conditions present in the gastric and intestinal tract. The invention also describes an active dry yeast provided with a coating, used with the process.
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US57465390A | 1990-08-29 | 1990-08-29 | |
US574653 | 1990-08-29 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0546075A1 true EP0546075A1 (en) | 1993-06-16 |
EP0546075A4 EP0546075A4 (en) | 1993-07-28 |
Family
ID=24297035
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP19910916515 Withdrawn EP0546075A4 (en) | 1990-08-29 | 1991-08-29 | Method and product for eliminating undesirable side effects of eating vegetables such as onion or garlic |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP0546075A4 (en) |
JP (1) | JP3266249B2 (en) |
KR (1) | KR930702013A (en) |
AU (1) | AU8502991A (en) |
WO (1) | WO1992004037A1 (en) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6174554B1 (en) | 1996-12-20 | 2001-01-16 | Nestic S.A. | Encapsulated liquid product |
US5866116A (en) * | 1997-01-24 | 1999-02-02 | Yaegaki; Ken | Method for reducing oral malodor |
ES2160092B2 (en) * | 2000-03-17 | 2003-05-16 | Espinos Jose Miro | A PRODUCT FOR THE FERMENTATION OF BAKERY AND BAKERY MASSES AND ITS USE. |
ES2172477B1 (en) * | 2000-03-17 | 2005-04-01 | Jose Miro Espinos | IMPROVEMENTS IN THE PATENT OF INVENTION 200000647 FOR A PRODUCT FOR THE FERMENTATION OF BAKERY AND BAKERY MASSES AND ITS USE. |
US20030198682A1 (en) * | 2002-02-12 | 2003-10-23 | Gruber James V. | Composition and method for protecting labile active components during high temperature drying |
WO2004090116A1 (en) * | 2003-04-10 | 2004-10-21 | Lesaffre Et Compagnie | Yeast packaging |
CN102960672B (en) * | 2012-11-05 | 2014-04-09 | 北京世农国际贸易有限公司 | Preparation method of organic healthy condiment of onion |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2179528A1 (en) * | 1972-04-11 | 1973-11-23 | Serozym Laboratoires | Modification of micro-organisms - by addition of neodymium or magnesium chlorides or onion juice |
EP0165544A1 (en) * | 1984-06-11 | 1985-12-27 | Meiji Seika Kaisha Ltd. | Method for production of garlic paste |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1729752A (en) * | 1926-02-23 | 1929-10-01 | George T Southgate | Deodorant composition |
FR2096887A1 (en) * | 1970-07-10 | 1972-03-03 | Griffon Henri | Compsn contg dried yeast with high living cell count - - for dietetic use and treating intestinal disorders |
GB1509866A (en) * | 1975-06-10 | 1978-05-04 | Johnson & Johnson | Enteric coated digestive enzyme compositions |
SE441009B (en) * | 1982-03-08 | 1985-09-02 | Kjell Nilsson | WAY TO IMMOBILIZE LIVING BIOMATERIAL IN PEARLY POLYMERS |
SE465951B (en) * | 1984-10-23 | 1991-11-25 | Perstorp Ab | ISOMER OF INOSITOL TRIPHOSPHATE PHARMACEUTICAL STATEMENTS FOR SALT FOR USE AS THERAPEUTIC OR PROPHYLACTIC AGENTS AND COMPOSITIONS THEREOF |
US4719114A (en) * | 1985-01-04 | 1988-01-12 | Durkee Industrial Foods, Corp. | Encapsulated yeast |
DE3738599A1 (en) * | 1987-11-13 | 1989-05-24 | Raps & Co Gewuerzwerk | Encapsulated dried yeast in particle form, process for the production thereof and use thereof |
US4960591A (en) * | 1989-04-17 | 1990-10-02 | Gribou Henry G | Methods and compositions for relief of stomach distress |
-
1991
- 1991-08-29 AU AU85029/91A patent/AU8502991A/en not_active Abandoned
- 1991-08-29 JP JP51512391A patent/JP3266249B2/en not_active Expired - Fee Related
- 1991-08-29 EP EP19910916515 patent/EP0546075A4/en not_active Withdrawn
- 1991-08-29 WO PCT/US1991/006011 patent/WO1992004037A1/en not_active Application Discontinuation
- 1991-08-29 KR KR1019930700625A patent/KR930702013A/en not_active Application Discontinuation
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2179528A1 (en) * | 1972-04-11 | 1973-11-23 | Serozym Laboratoires | Modification of micro-organisms - by addition of neodymium or magnesium chlorides or onion juice |
EP0165544A1 (en) * | 1984-06-11 | 1985-12-27 | Meiji Seika Kaisha Ltd. | Method for production of garlic paste |
Non-Patent Citations (2)
Title |
---|
BUNDESVERBAND DER PHARMAZEUTISCHEN INDUSTRIE E. V. 'ROTE LISTE' 1987 , EDITIO CANTOR , AULENDORF / WÜRTT. * |
See also references of WO9204037A1 * |
Also Published As
Publication number | Publication date |
---|---|
WO1992004037A1 (en) | 1992-03-19 |
KR930702013A (en) | 1993-09-08 |
JP3266249B2 (en) | 2002-03-18 |
EP0546075A4 (en) | 1993-07-28 |
JPH06500553A (en) | 1994-01-20 |
AU8502991A (en) | 1992-03-30 |
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