Abstract: A product of vegetal origin with a high percentage of proanthocyanidines with molecular weight of greater than 6000 daltons, a very high percentage of which proanthocyanidines have a molecular weight of greater than 30000 daltons, produces a great hypercholesterolaernic effect at acceptable doses for human consumption and little astringent and anti-nutritional effects. The product of vegetal origin may be presented as medicine, pharmaceutical composition, dietary complement or food product. An industrial process is provided for preparation of the product from dicotyledons.
Type:
Grant
Filed:
June 21, 2005
Date of Patent:
March 4, 2014
Assignees:
Investigacion y Nutricion, S.L., Wild Valencia, S.A.
Inventors:
Baltasar Ruiz-Roso Calvo De Mora, Ana Maria Requejo Marcos, Lourdes Perez-Olleros Conde, José Antonio Holguín Hueso
Abstract: The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less than 8% water. The invention further provides a process to obtain a denatured carob flour that includes the following steps: a. cleaning the whole fruit; b. crushing the carob fruits; c. separating the carob seeds and kibbled carob pulp, d. toasting between 130 to 200° C.; e. an extracting process; f. separating; g. milling 90% of particles below 250 pm; h. separating; i. drying below 8%; and j. classifying (sieving).
Type:
Grant
Filed:
August 5, 2003
Date of Patent:
July 1, 2008
Assignee:
Investigacion Y Nutricion, S.L.
Inventors:
Baltasar Ruiz-Roso Calvo De Mora, Ana Maria Requejo Marcos, Lourdes Perez-Olleros Conde, Metodio Martin Casero, Bernd Haber