Abstract: A preparation is disclosed, made of, preferably colloidal, oat flour, along with the same for use in the treatment of diseases, further cosmetic methods, comprising the application of the preparation, as well as methods of making the preparation. The preparation is particularly suitable for use in the treatment of irritable or inflammatory conditions, comprising itching, redness, and/or dry or cracked or open or oozing or thickened or inflamed skin or mucous membrane, for external or internal administration, preferably to the skin or mucous membranes, in particular directly at the site of irritated or inflammatory conditions.

Abstract: A preparation is disclosed, made of, preferably colloidal, oat flour, along with the same for use in the treatment of diseases, further cosmetic methods, comprising the application of the preparation, as well as methods of making the preparation. The preparation is particularly suitable for use in the treatment of irritable or inflammatory conditions, comprising itching, redness, and/or dry or cracked or open or oozing or thickened or inflamed skin or mucous membrane, for external or internal administration, preferably to the skin or mucous membranes, in particular directly at the site of irritated or inflammatory conditions.

Abstract: The invention relates to methods of prophylactic and/or therapeutic uses of a puree preparation from Carica papaya fruit, said puree prepared by a method comprising cooking the fruit for at least 30 minutes at normal pressure, optionally in an aqueous solution which is at least twice the volume of the fruit; cooling the cooked fruit over a period of time of at least 30 minutes in an oxygen-containing atmosphere; and homogenizing the cooled fruit to obtain a puree.

Abstract: The invention relates to methods of prophylactic and/or therapeutic uses of a puree preparation from Carica papaya fruit, said puree prepared by a method comprising cooking the fruit for at least 30 minutes at normal pressure, optionally in an aqueous solution which is at least twice the volume of the fruit; the fruit or crushed cooling the cooked fruit over a period of time of at least 30 minutes in an oxygen-containing atmosphere; and homogenizing the cooled fruit to obtain a puree.

Abstract: The invention relates to a method for producing a puree preparation from Carica papaya fruit, said method comprising the following steps: the fruit or crushed fruit, especially in a sieved form, is cooked for at least 30 minutes at normal pressure, optionally in an aqueous solution which is at least twice the volume of the fruit; the fruit or crushed fruit which has been cooked is cooled over a period of time of at least 30 minutes in an oxygen-containing atmosphere; and the fruit or crushed fruit which has been cooled is optionally crushed, mixed and strained until a homogeneous puree is obtained.