MXPA96006056A - Drinking compositions containing solids of green tea, electrolytes and carbohydrates to provide better cellular hydration and high volume of consumption - Google Patents

Abstract

The present invention relates to a composition, preferably in the form of a beverage, by which cellular hydration is improved and the volume of consumption is increased, by combining green tea solids with selected levels and types of electrolytes and carbohydrates. The compositions comprise: (a) from about 0.01% to about 0.35% flavanols; (b) from about 0.01% to about 0.3% sodium ions; (c) from about 0.005% to about 0.08% potassium ions; d) from about 0.1% to about 20% of a carbohydrate that provides: (i) from about 0.05% to about 10.0% fructose, (ii) from about 0.05% to about 10.0% glucose, and (e) ag

Description

BEVERAGE COMPOSITIONS CONTAINING SOLID TEA SOLIDS.

ELECTROLYTES AND CARBOHYDRATES TO PROVIDE A BETTER CELLULAR HYDRATION AND HIGH VOLUME OF CONSUMPTION FIELD OF THE INVENTION The invention relates to a composition, preferably in the form of a beverage, by means of which cellular hydration and volume of consumption are improved, by combining green tea solids with selected levels and types of electrolytes and carbohydrates BACKGROUND OF THE INVENTION Moderate physical activity, prolonged exercise or work in hot and humid environments causes an excessive loss of minerals and body fluids through perspiration and respiration.

Physical activity, like exercise, particularly in hot places causes a great metabolic demand to the human body. The heat generated during exercise is dissipated by sweating. The sweat that is lost from the body during exercise can produce a state of dehydration or hypohydration. Dehydration is associated with the deterioration of the performance capacity and the thermal dissipation of the body. It is well known that the loss of water, electrolytes and the depletion of carbohydrates are the primary causes of fatigue that can impair the ability to work. To maintain performance, it is necessary to replace water, electrolytes, carbohydrates and other lost nutrients. Attempts have been made to counteract these detrimental effects of physical activity. Water consumption helps maintain body temperature and blood volume, but water is absorbed relatively slowly. Recently products have been developed that combine sugar, water, essential electrolytes and other ingredients lost by the body through physical activity. Several well-known ® ® products are Gatorade Trhist Quencher, All Sport and PowerAde ®. Other compositions are also well known and are described, for example in the Patents of the States United No. 4,874,606 issued to Boyle et al. on October 17, 1989 and 4, 322,407 granted to Ko., on March 30, 1982. The focus of rehydration beverages (Sports) has been the recovery of electrolytes, carbohydrates and other essential constituents lost that are eliminated by dehydration. Only a few drinks are directed to meet the immediate need to provide rapid cellular hydration and distribution of water within the body. Beverage formulas that address cellular needs are described, for example, in U.S. Patent No. 5,147,650 to Fregly issued September 15, 1992 and 5,114,723 to Stray-Gundersen on May 19, 1992. Although there are formulas that help to combat some of the unmet needs, many of the commercial drinks cause a feeling of fullness or satisfaction and therefore they stop consuming before the amount of liquid necessary for rehydration has been consumed. The invention disclosed herein is a novel composition that surprisingly provides improved cellular hydration while preventing premature cessation of consumption. In addition, users of the product report lower levels of fatigue and increased cognitive performance after thermal dehydration when using the novel composition. An object of the present invention is to provide beverage compositions that facilitate the distribution of fluid throughout the body, particularly at the cellular level. Another object of the present invention is to provide drink compositions that quench thirst. Still another object of the present invention is to provide beverage compositions that favor an increase in the volume of consumption. These and other objects will be more apparent from the following detailed description. All percentages that are provided will be by weight unless otherwise specified.

SUMMARY OF THE INVENTION The present invention relates to a liquid composition comprising: (a) from about 0.01% to about 0.35% flavanols; (b) from about 0.01% to about 0.3% sodium ions; (c) from about 0.005% to about 0.08% potassium ions; (d) from about 0.1% to about 20% of a carbohydrate that provides: (i) from about 0.05% to about 10.0% fructose; (ii) from about 0.05% to about 10.0% glucose; and (e) water. A dry composition comprising: (a) from about 0.1% to about 3.5% flavanols; (b) from about 0.1% to about 3.0% sodium ions; (c) from approximately 0.05% to approximately 0.8% potassium ions; (d) from about 1.0% to about 95% of a carbohydrate comprising: (i) from about 0.5% to about 50% fructose; (ii) from about 0.5% to about 50% glucose. Also disclosed is a method for rapidly rehydrating human or animal cells, which have been dehydrated through the loss of water and minerals, by ingesting these compositions. The product can be administered as a powder or a tablet.

DESCRIPTION nwtat.t.nna Definitions As used herein, the term "comprising" means various components that can be used together in the beverages of this invention. Accordingly, the terms "consisting essentially of" and "consisting of" are incorporated in the term "comprising".

In the form that is used here, the term "volume of consumption" refers to the volume of beverage consumed in each intake. Beverages with an improved consumption volume can be consumed in large volumes without feeling satiety or satisfaction. In the form used here, the term "thirst quencher" is related to the physiological capacity of a drink to rapidly administer water through the human digestive system and distribute it through the body and inside the cells. In the form used herein the term "beverage composition" refers to a composition that has a single concentration and is ready to be consumed. In the form used herein, "beverage concentrate" refers to a concentrate that is in liquid form. The concentrate is usually formulated to provide a beverage composition that can be consumed in high volume, when reconstituted or diluted with water. The composition can also be made in essentially dry form. The essentially dry mixture may be in the form of either a powder or a tablet. These compositions are hereinafter referred to as "dry compositions". In the form used herein, the term "tea materials" refers to teas that include materials obtained from the Camellia genera including Camellia sinensis and Camellia assaimica, for example, freshly harvested tea leaves, fresh tea leaves that are dried immediately after harvest, fresh tea leaves that have been heat treated before drying in order to inactivate any enzyme present, unfermented tea, fermented tea, instant fermented green tea, partially fermented tea leaves and aqueous leaf extracts of tea. The materials are tea leaves, their extracts, tea plant rods and other related plant materials. Members of the genus Phyllanthus, Catechu gambir or the Uncaria family of tea plants can also be used. Mixtures of fermented, non-fermented and partially fermented teas can be used. In the way that the term is used here "tea solids" refers to solids extracted from tea materials. The tea materials used in this invention should contain non-oxidized and unpolymerized flavanols. The way in which the term is used here "tea extract" refers to an aqueous solution obtained from the extraction of tea materials. These include the flavanols and caffeine that are present. The term "tea extract" also encompasses aqueous solutions that have been concentrated or dried.

In the form used herein "flavanols" or "catechins" means primarily catechin, epicatechin and its derivatives. These derivatives include the sugar salts, sugar esters and other physiologically available and edible derivatives. The green tea solids contain these flavanols. Black tea, fruits and other natural sources also contain these flavanols but to a lesser degree. Preferred flavanols are catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. All percentages that are used are given by weight unless otherwise specified.

Beverage Composition The beverage compositions described herein have been shown to improve cognitive performance after dehydration and decrease the recovery time, relative to water, in individuals subjected to heat-induced dehydration. Specifically, the invention comprises flavanols that significantly improve cellular rehydration. When the beverage compositions of the present invention are administered, the physiological response of the body to exercise or environmental exposure is greatly improved compared to the response that occurs when the body receives no fluids, and receives only water or receives commercial drinks. They contain electrolytes and a source of sugar in addition to water. The advantage of the cellular hydration presented by the novel beverage compositions described can be clearly measured using Biorepedance by Multifrequency Spectroscopy. The replacement of body fluids and electrolytes lost by those individuals who have performed vigorous or moderate activities is essential when maintaining a smooth and efficient muscle function. Water and electrolytes are lost as the body regulates its temperature through perspiration. Those individuals who perform work, exercise or any activity of moderate to vigorous use of muscles and / or loss of body water and electrolytes, need to quickly recover lost body fluids and electrolytes. The beverage compositions of this invention can be consumed by people who develop vigorous activity, such as athletes. They can also be consumed by people who do strenuous work, especially in hot environments, or people who have suffered the loss of body fluids and electrolytes as a result of illness or disorder. The beverage composition of this invention can also be consumed either as a supplement to the normal dietary requirements of energy and / or water. The beverage compositions of the present invention can be manufactured and sold as single-strength beverages for direct consumption by the consumer. The product may also be in the form of a syrup, an aqueous concentrate or a dry powder or dry granules, which are ded with water to form the beverage that satisfies all the requirements of this invention. Alternatively, the product may be in the form of a tablet that can be taken with water.

Flavanols An important ingredient of the beverage composition of the present invention are flavanols. Flavanols are natural substances present in a variety of plants, (for example, fruits, vegetables, flowers). The flavanols used in the present invention can be extracted from fruits, vegetables, black tea or other natural sources by any suitable method well known to those skilled in the art. For example, extraction with ethyl acetate or chlorinated solvents is a way to isolate flavanols or catechins from green tea; or they can also be separated by synthetic methods and other suitable chemical methods. Flavanols include catechin, epicatechin, and their derivatives that are commercially available. Flavanols can be extracted either from a single plant or from mixtures of plants. The preferred flavanols are obtained by the extraction of plants, for example green tea and related plants. Many fruits, vegetables and flowers contain flavanols but to a lesser degree. Plants that contain flavanols are known to those skilled in the art, examples of the most common flavanols that are obtained from the extraction of tea plants and other Catechu qambir members (Uncaria family) are catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate. The preferred source of flavanols in the beverage composition of the present invention is green tea. It is believed that the green tea and in particular the flavanols present in green tea, when incorporated into the beverage, are responsible for the improved cellular rehydration that is observed. The flavanols may also be in the form of a tea extract. The tea extract can be obtained from the extraction of non-fermented teas, partially fermented teas and mixtures thereof as long as the non-oxidized flavanols are within the specific range. Preferably the tea extracts are obtained from the extraction of non-fermented and partially fermented teas. The most preferred tea extracts are obtained from green tea. Extracts in both hot and cold can be used in the invention. Suitable methods for obtaining the tea extracts are well known, for example, in U.S. Patent No. 4,935,256 to Tsai, issued in June 1990.; 4,680,193 to Lunder, issued in July 1987; and 4,668,525 to Cres ichk, issued May 26, 1987. The particularly preferred method for obtaining a tea extract is described, for example, in Co-pending Application Serial No. 08/178/702, filed on January 10. of 1994. The high volume beverage of this invention comprises about 0.01% to about 0.35% unpolymerized and non-oxidized flavanols, preferably between about 0.02% and 0.2%, also preferably between about 0.025% and 0.1% and more preferably between about 0.03% and 0.075% of unpolymerized and non-oxidized flavanols.

Caffeine It is preferred that the high consumption beverage contains from about 0.0% to 0.04% caffeine, preferably between about 0.01 and 0.03%, more preferably between about 0.013% and 0.02% caffeine in addition to the non-oxidized flavanols and not polymerized. The total amount of caffeine includes the amount of caffeine that is naturally present in the tea extract, the flavoring agent and other ingredients as well as any added caffeine.

Electrolytes Among the main physiological electrolytes are potassium and sodium. The electrolytes and ionic components for the present invention are usually, but not necessarily, obtained from their corresponding non-toxic and water-soluble salts. They are also present in fruit juices and tea extract. Unless otherwise defined, the amount of electrolytes or ionic components in the beverage is based on those present in the high volume final consumption beverage composition. The electrolyte concentration is that of an ion only and not the salt. Some of the less soluble salts must be "solubilized" in water, or they must have an acid pH in water, in order to be useful for the present invention. The potassium ion component can be provided as any salt such as chloride, carbonate, sulfate, acetate, bicarbonate, citrate, phosphate, acid phosphate, tartrate, sorbate and the like, or mixtures thereof or as a component of fruit or tea juice added The potassium ions are preferably present in the high volume beverage beverage composition of the present invention in an amount of at least 0.005% to about 0.08%, preferably between about 0.01% and 0.06% and more preferably between approximately 0.02% and 0.04%. Similarly, the sodium ion component can be obtained from any readily available sodium salt, such as chloride, carbonate, bicarbonate, citrate, phosphate, acid phosphate, tartrate, benzoate and the like, and mixtures thereof or as a component of tea or fruit juice added. It is important in the present invention that the sodium concentration be low enough to facilitate the absorption of water by osmosis and not osmotically extract water from the body into the intestine. The concentration of sodium needed to do this is preferably lower than that of sodium in the plasma. Sodium ions are present in the high volume beverage beverage composition of the present invention in an amount of at least 0.01% to about 0.3%, preferably in an amount of between about 0.02% to about 0.2%, and more preferably between about 0.04% to about 0.15%. In addition to the potassium and sodium ions the composition may also contain chloride ions of between about 0.01% to about 0.10%, preferably between about 0.03% and 0.1% and more preferably between about 0.05% and about 0.09%. The chloride ion component can be provided by a salt such as sodium chloride or potassium chloride other ions such as calcium and magnesium can also be added. These ions can also be provided as a salt. The total level of the ions present includes the amount present naturally in the beverage along with any added ion. For example, if sodium chloride is added, the amount of the sodium ion and the amount of the chloride ion would be included in the total amount of each ion, consistently.

Carbohydrate The beverages of the present invention also contain soluble carbohydrates. Carbohydrates can be sweeteners as well as energy sources. When selecting the carbohydrates that will be used in the drink of the present it is important that the levels that allow a sufficient rate of stomach emptying and intestinal absorption are selected, in order to be effective. The carbohydrate can be a mixture of glucose and fructose or it can be a carbohydrate that is hydrolyzed or that forms glucose and fructose in the digestive tract. In the form used herein the term "carbohydrate" refers to monosaccharides, oligosaccharides, complex polysaccharides or mixtures thereof. Monosaccharides include, tetroses, pentoses, hexoses and ketohexoses. Examples of hexoses are aldohexoses, glucose, known as grape sugar. The amount of glucose that is used in the high-volume beverage composition of this invention is preferably between about 0.05% and 10%, more preferably between about 1.0% and 5.0%, and still more preferably between approximately 1.5% and 3%. Fructose, known as fruit sugar, is a ketohexose. Preferably, the amount of fructose present in the beverage of high volume of consumption is between about 0.05% and 10%, preferably between about 1.0% and 5.0%, and more preferably between about 1.5% and 3%. The composition of the present must contain these two sugars and / or carbohydrates that form these sugars in the body (ie, sucrose, maltodextrin, corn syrups, high fructose corn syrups). An important class of carbohydrates is a disaccharide. An example of a disaccharide is sucrose, known as cane sugar or beet sugar. Preferably, the amount of sugar present in the high volume beverage consumption representation of this invention is between about 1% and 20%, more preferably between about 2.0% and 10.0%, and still more preferably between about 3% and 6%. The desired total level of carbohydrates is between about 0.01% and about 20%, preferably between about 0.5% and about 15%, and more preferably between about 3% and 6%. One of the useful complex carbohydrates of the present invention is maltodextrin. Maltodextrins are a form of a complex carbohydrate molecule that has a length of several glucose units. They are spray-dried carbohydrate ingredients made by controlled hydrolysis of corn starch. The dextrose equivalents ("D.E") of the maltodextrins provide a good index of the degree of hydrolysis of the starch polymer. The amount of maltodextrin used in the beverage composition of high volume of consumption is from 0% to approximately 10%, preferably between 1% and 4%. Preferred maltodextrins are those having an ED of up to 20. The preferred carbohydrate of the present invention is comprised of a combination of fructose and glucose to achieve a source of energy capable of providing the fuel values that are needed since the demand for these may vary. Since sucrose is hydrolysed in fructose and glucose in the digestive tract, it can be used as a source of fructose and glucose. Each one of these sugars is an energy food totally usable by the cells of the body. The total utilized carbohydrates used in the present invention are preferably in an amount between about 0.1% and 20% of the total weight of the high volume beverage beverage composition. The total amount of carbohydrate includes any added carbohydrate as well as those that are naturally present in the fruit juice or tea extract. A carbohydrate derivative, polyhydric alcohol, such as glycerol, can also be used in the present invention to provide a source of sweetness and to provide energy so that it can be readily absorbed and distributed throughout the body. However, the presence of glycerol is not essential to achieve the advantages of the present invention. When desired, amounts ranging from about 0.1% to 15%, preferably between about 6% and 10% glycerol can be used. For dietetic beverages, non-caloric sweeteners can be used together with at least about 0.1% carbohydrate. Examples of these sweeteners include aspartame, saccharin, cyclamates, acesulfame-K, lower alkyl ester of L-aspartyl-L-phenylalanine, L-aspartyl-D-alanine amides as disclosed in U.S. Patent No. 4,411,992 of Brennan, et al (1983), L-aspartyl-D-amide serine amides disclosed in the patent US Pat. No. 4,399,163 to Brebbab et al (1983), L-aspartyl-hydroxymethylalkane amide sweeteners disclosed in U.S. Patent No. 4,338,246 to Brand (1982), L-aspartyl amide sweeteners 1-hydroxymethylalkane disclosed in U.S. Patent No. 4,423,029 to Rizzi (1983), glycyrrhizins, alkoxysynthetic aromatic compounds, etc. Juice Lo Han Guo, stevioside and other natural sources of sweeteners can be used in the same way.

Other Ingredients Other minor ingredients may be included in the beverages of the present invention. These ingredients include synthetically prepared or natural flavoring agents, natural and synthetically prepared colorants, acidulants, gums, emulsifiers, oils and vitamins.

Flavoring Agents A flavoring agent is recommended for the beverage compositions of this invention for the purpose of improving flavor. Any natural or synthetic flavor can be used in the present invention. The flavoring agents can be selected from a fruit juice, a fruit flavor, a botanical flavor or mixtures thereof. In particular the combination of tea flavors, preferably green tea flavors or black tea, along with fruit juices has an appetizing taste. The preferred juices are apple, pear, lemon, lime, tangerine, grapefruit, cranberry, orange, strawberry, grape, kiwi, pineapple, passion fruit, mango, guava, raspberry and cherry. Citrus juices, preferably grapefruit, orange, lemon, lime, tangerine and mango juice, granadilla and guava, and mixtures thereof are the most preferred. The preferred natural flavors are jasmine, chamomile, cinorrodón, mint, acerola, chrysanthemum, water chestnut, sugarcane, liche, bamboo shoots and the like. Fruit juices may be present as a base to which flavanols and other ingredients are added and / or used as the flavoring agent. When used as the flavoring agent, fruit juices are presented in an amount of about 0.5% and about 50% and more preferably between about 5.0% and about 30% by weight of the beverage. This concentration is based on the simple concentration of the drink. Fruit flavors, tea flavors and mixtures thereof can also be used as the flavoring agent. Fruit flavors such as citrus fruits including orange flavors, lemon flavors, lime flavors and grapefruit flavors are particularly preferred. In addition to the citrus flavors a variety of other fruit flavors can be used, such as apple, grape, blueberry, raspberry, cherry, pineapple and the like. These fruit flavors can be derived from natural sources such as fruit juices and flavor oils, or they can also be prepared in synthetic form. The flavoring agent may also comprise a mixture of various flavors, for example flavors of lime-lemon, citrus flavors and selected spices (the typical flavor of cola drink), etc. If desired, flavor in the flavoring agent may be formed in emulsion droplets that are then dispersed in the beverage. Because these droplets normally have a specific gravity less than that of the water and would therefore form a separate phase, fillers (which may also act as haze agents) may be used to keep the emulsion droplets dispersed in the beverage. Examples of these fillers are brominated vegetable oils (BVO) and resin esters, in particular ester gums. Refer to L.F. Green, Developments in Soft Drinks Technology, Vol. I (Applied Science Publishers Ltd. 1978) pp. 87-93 for a further description of the use of fillers and haze agents in liquid beverages. Typically the flavoring agents are obtained commercially as concentrates or extracts or in the form of scientifically produced flavoring esters as well as alcohols, aldehydes, terpenes, sesquiterpenes, and the like produced synthetically. Typically these flavoring agents are added in amounts of between about 0.001% to about 2%, preferably between about 0.02% to 0.09% by weight of the beverage.

Colors If desired, coloring agents may also be added to the high volume beverage beverage compositions or beverage concentrates of the present invention. Any soluble coloring agent approved for food use can be used in the present invention.

Preservatives When desired, preservatives such as sorbic acid, benzoic acid, hexametaphosphate and salts thereof can be added to high volume beverage beverage compositions or to the concentrate of the beverage of the invention.

Acidulants Also, if desired, the composition may contain an acidulant. It is intended to describe edible acids such as malic, citric, tartaric, fumaric and the like commonly used in beverages. An amount of an acidulant can maintain a pH of less than 4.6 preferably the beverage has a pH of between about 2.5 and 4.0. This will allow the beverage to remain safe against microbial growth. Edible organic and inorganic acids can be used to adjust the pH of the beverage. The acids may be present in their undissociated form or as their respective salts, for example, potassium or sodium acid phosphate, potassium or sodium acid phosphate salts. Preferred acids are edible organic acids including citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, phosphoric acid, or mixtures thereof. Most preferred are citric and malic acids. The acidulant can also serve as an antioxidant to stabilize beverage components. Examples of commonly used antioxidants include, without limitation, ascorbic acid, EDTA (Ethylenediaminetetraacetic Acid) and salts thereof.

Gums, emulsifiers. oils Gums, emulsifiers and oils can also be included in the beverage for reasons of texture and opacity. Typical ingredients include guar gum, xanthan gum, alginates, carboxymethylcellulose (CMC), mono and diglycerides, lecithin, starches, pectin, pulp, cottonseed oil and vegetable oil.

Vitamins The beverage compositions may additionally comprise from 0% to about 150% of the United States RDA recommendations for vitamins, so that the vitamins are chemically and physically compatible with the essential elements of the beverage composition. Preferably Vitamins A, C and E are added. Other vitamins such as D and B may also be added.

Minerals Additional minerals may be added to the beverage or to the dry compositions of the present invention. The compositions may comprise between 0% and about 150% of the US RDA recommendations for minerals, so that the minerals are chemically and physically compatible with the functional and essential elements of the present invention. The preferred minerals are calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum and zinc. Particularly preferred minerals are magnesium, phosphorus and iron.

PREPARATION OF THE DRINK The composition of high-volume beverage can be prepared by mixing all the ingredients together. The mixture is dissolved in water and stirred with a mechanical stirrer until all the ingredients are solubilized. The conservative, if desired, may then be added. The mixture can then be adjusted to a desired pH with an acidulant.

A fruit juice of a single concentration can also be used to prepare the beverage compositions of the present invention. Fruit juices or fruit juice concentrates can be used as the liquid base to which flavonols and electrolytes are added. Any carbohydrate, water, electrolyte, etc., that is present in the fruit juice or in the fruit juice concentrates are included in the total amount claimed therein. By making a beverage of a single concentration, a concentrated beverage syrup can be formed first. One way to prepare the liquid concentrate form of the beverage would be to start with less than the required volume of water that is used in the preparation of the high volume beverage beverage composition. Another way would be to partially dehydrate the high volume beverage composition finally prepared to remove only a portion of the water and any other volatile liquid present. Dehydration can be achieved according to well-known procedures, for example evaporation under vacuum. The concentrate may be in the form of a liquid with a relatively thick syrup consistency. Syrups are typically formed by suitable addition (i.e., sugar, electrolytes, emulsions) to the beverage concentrate. The syrup is then mixed with the water to form a finished beverage or a finished beverage concentrate. The water: syrup ratios are typically between about 2: 1 (3x syrup) about 5: 1 (6x syrup). The solid may be in the form of an essentially dry powder or a tablet. The dry form can then be reconstituted with an adequate amount of water to form the final beverage composition of high volume consumption or taken with the appropriate amount of water to supply the ingredient levels established therein. The carbon dioxide can be introduced either into the water to be displayed with the beverage concentrate or into the high volume beverage consumption composition, to achieve carbonation. The carbonated beverage composition can then be stored in a suitable container and then sealed. Refer to L.F. Green, Developments in Soft Drinks Technology, Vol. 1 (Applied Science Publishers Ltd. 1978) pp. 102-107, for an additional description of the elaboration of beverages, in particular the carbonation process.

Dry mix The essentially dry mix of the beverage composition can be prepared by mixing the appropriate amounts and suitable proportions in all the dry ingredients required together. Alternatively, the final high volume beverage beverage composition may be dehydrated to give the essentially dry blend of the beverage composition. The essentially dry mixture, either as a powder, granule or tablet, can then be dissolved in a suitable amount of water, carbonated or non-carbonated, to make the final drink of high volume of consumption or can be taken together with water. The essentially dry forms include tablets, capsules, granules and bulk powders. The tablets may contain suitable binders, lubricants, diluents, disintegrating agents, coloring agents, flavoring agents, flow inducing agents and melting agents. Suitable carriers and excipients that can be used to formulate dry forms of the present invention are described in U.S. Patent No. 3,903,297, Rober, issued September 2, 1975. The techniques and compositions for making the dry forms useful in The method of the invention is described in the following references: 7 Modern Pharmaceutics. Chapter 9 and 10 (Banker &Rodes, editors, 1979); Introduction to Pharmaceutical Dosage Forms Tablets (1981); and Ansel, Introduction to Pharmaceutical Dosage Forms, 2nd edition (1976).

A typical dry powder comprises from about 0.1% to about 3.5% flavonols, from about 0.1% to 3.0% sodium ions, from about 0.05% to about 0.8% potassium ions, from about 0.5% to 50% of fructose, and between about 0.5% and 50% glucose. If desired, between about 1% and 95% sucrose can be used in place of fructose and glucose, since sucrose is hydrolyzed into fructose and glucose within the body. The actual concentration of the ingredients in the dry powder will depend on the amount of dilution or the amount of water consumed. The following examples are given to illustrate the invention and not to limit it.

EXAMPLE I A high volume beverage beverage composition is prepared by combining the following ingredients: EXAMPLE I Ingredients% by weight Fruit juice concentrate 4.0 * Green tea solids 0.35 Flavor 0.06 Sodium citrate 0.32 EXAMPLE I (CONTINUED) Ingredients% by weight Ascorbic acid 0.01 Aspartame 0.01 Glucose 0.8 Water 94.45 Green tea solids contain between approximately 8% caffeine and approximately 29% non-oxidized flavonols. The final drink of high volume of consumption has approximately 0.0275% of caffeine and approximately 0.097% of non-oxidized flavonols.

EXAMPLE II A beverage composition is prepared by mixing the following ingredients: Ingredients% by weight Fruit juice 1.7 Juice concentrate 0.64 * Green tea extract 63 Lime-lemon flavoring 0.3 Aspartame 0.25 Ascorbic acid 0.1 Sodium chloride 0.035 (continued) Ingredients% by weight Dye 0.1 Sodium citrate 0.4 Emulsion 1.6 Water 31,875 * The Green Tea Extract contains approximately 0.56% solids, approximately 0.04% caffeine and approximately 0.156% non-oxidized flavonols. The final drink of high volume of consumption has approximately 0.025% caffeine and approximately 0.098% non-oxidized flavonols.

EXAMPLE III A healthy person who is exposed to temperatures of about 105 ° F (40.56 ° C) at 75% humidity for about 1 hour, can consume 835 cubic centimeters of a beverage prepared according to Example 1. The expansion of the compartments Intracellular assays can be measured using Multif equency Bioimpedance Spectroscopy, with a Xitron 4000b spectrometer (Xitron Technologies, Inc.). Measurements of this kind show that the composition of the invention is capable of significantly expanding the intracellular water compartment when compared to commercial measurements containing carbohydrates and electrolytes. The expansion can typically be noted when the actual volume consumed is approximately equal to the amount that the person lost through perspiration during exposure to heat. The difference is statistically significant (p = 0.051).

EXPANSION OF THE INTRACELLULAR WATER COMPARTMENT Drink prepared according Commercial drink that to the Example 1 contains electrolytes and carbohydrates N = 8 N = 9 646 ± 212 CC 28 ± 200 CC N is the number of subjects EXAMPLE IV Five human volunteers, each of whom exercises regularly at a constant distance per day (5-8 k), are given one of four separate drinks at the end of their normal daily run, for four days, in sequence. The beverages are beverages prepared according to Example II, water, the commercial carbohydrate-electrolyte beverage 1 (CE-1), or the commercial carbohydrate-electrolyte beverage 2 (CE-2). The order of consumption of the drinks is randomized separately for each subject. The subject is allowed to drink as much as they want from the drink for 30 minutes after exercise. The drinks are lime flavor, with the exception of water. The beverage according to Example II is consumed in greater volume than water and CE drinks. AVERAGE CONSUMPTION IN DRINK VOLUME (CE) AFTER THE YEAR * DRINK EXAMPLE II CE-1 CE-2 WATER 1269 CC 1099 CC 977 CC 894 CC 100% 87% 77% 70% * Preferred beverages expressed as 100% consumption (1269 cc). The CE1, CE-2 and water beverages are expressed as percentages of this volume.

Claims (2)

1. CLAIMS: 1. A fluid composition comprising: (a) from about 0.01% to about 0.35% flavonols; (b) between about 0.01% to about 0. 3% sodium ions; (c) from about 0.005% to about 0.08% potassium ions; (d) from about 0.1% to about 20% of a carbohydrate it provides; (i) from about 0.05% to about 10.0% fructose; (ii) from about 0.05% to about 10.0% glucose; and (e) water. 2. A composition according to claim 1, characterized in that it also comprises between 0.01% and 0.04% caffeine. 3. A composition according to claim 1, characterized in that it also comprises between about 0.05% and 0.09% chloride ion. 4. A composition according to claim 2, characterized in that the caffeine concentration is between approximately 0.013% and 0.03% caffeine. 5. A composition according to claim 2, characterized in that the concentration of flavonols is between approximately 0.02% to 0.095%. 6. A composition according to claim 5, characterized in that the concentration of flavonols is between about 0.025% to 0.075%. 7. A composition according to claim 4, characterized in that the concentration of flavonols is between approximately 0.020% to 0.095%. 8. A composition according to claim 7, characterized in that the concentration of flavonols is between approximately 0.025% to 0.075 ^. 9. A composition according to claim 5, characterized in that the sodium ions are in a concentration between approximately 0.02% and 0.2%, the potassium ions are between approximately 0.01% and 0.06%, the carbohydrate is between approximately 2% and 10% and provides between about 1% and 5% fructose and between about 1% and 5% glucose. A composition according to claim 9, characterized in that the sodium ions are between approximately 0.04% and 0.15%, the potassium ions are between approximately 0.02% and 0.04%, the carbohydrate is between approximately 3% and 6% and provides between approximately 1.5 % and 3% of fructose and between approximately 1.5% and 3.0% of glucose. 11. A composition according to claim 6, characterized in that the sodium ions are in a concentration between approximately 0.02% and 0.2%, the potassium ions are between approximately 0.01% and 0.06%, the carbohydrate is between approximately 2% and 10% and provides between about 1% and 5% fructose and between about 1% and 5% glucose. 12. A composition according to claim 11, characterized in that the sodium ions are between approximately 0.04% and 0.15%, the potassium ions are between approximately 0.02% and 0.04%, the carbohydrate is between approximately 3% and 6% and provides between approximately 1.5 % and 3% of fructose and between approximately 1.5% and 3.0% of glucose. 13. A composition according to claim 7, characterized in that the sodium ions are between the concentration of between about 0.02% and 0.2%, the potassium ions are between about 0.01% and 0.06%, the carbohydrate is between about 2% and 10% and provides between about 1% and 5% fructose and between about 1% and 5% glucose. 14. A composition according to claim 13, characterized in that the sodium ions are between approximately 0.04% and 0.15%, the potassium ions are between approximately 0.02% and 0.04%, the carbohydrate is between approximately 2% and 10% and provides between approximately 1.5 % and 3% of fructose and between approximately 1.5% and 3.0% of glucose. 15. A composition according to claim 8, characterized in that the sodium ions are between the concentration of between about 0.02% and 0.2%, the potassium ions are between about 0.01% and 0.06%, the carbohydrate is between about 2% and 10% and provides between about 1% and 5% fructose and between about 1% and 5% glucose. 16. A composition according to claim 15, characterized in that the sodium ions are between approximately 0.04% and 0.15%, the potassium ions are between approximately 0.02% and 0.04%, the carbohydrate is between approximately 3% and 6% and provides between approximately 1.5 % and 3% of fructose and between approximately 1.5% and 3.0% of glucose. 17. A dry composition comprising: (a) from about 0.1% to about 3.5% flavonols; (b) between about 0.1% and about 3% sodium ions; (c) from about 0.05% to about 0.8% potassium ions; (d) from between about 1.0% to about 95% of a carbohydrate it provides; (i) from about 0.5% to about 50% fructose; and (ii) from about 0.5% to about 50% glucose; 18. The composition according to claim 17 wherein the composition is in the form of a tablet. 19. The concentrate wherein the concentrate is in the form of a syrup comprises: (a) from about 0.03% to about
2. 2. 1% flavonols; (b) from about 0.03% to about 1.8% sodium ions; (c) from about 0.015% to about 0.48% potassium ions; (d) from about 0.3% to about 70% carbohydrate it provides; (i) from about 0.15% to about 50.0% fructose; (ii) from about 0.15% to about 50.0% glucose; and (e) from about 30% to about 70% water.