Abstract: A nutritional composition having a total energy content of 67 kcal/100 ml or lower and including: a protein content which is 1.25 g/100 ml or lower, an energy content from protein of 7.2-8.4% of the total energy content of the nutritional composition, an energy content from fat which is at least 49% or more of the total energy content of the nutritional composition, a medium chain fatty acid content comprising 8 to 10 carbons which is less than 3 wt % of total amount of fatty acids, a sialic acid content of 10-25 mg/100 ml, a cholesterol content of 5-10 mg/100 ml, and a sphingomyelin content of 9-15 mg/100 ml is disclosed.

Abstract: Use of an antibacterial system comprising lactoperoxidase and a peroxide donor for preparing a preparation for prophylactic or therapeutic treatment "in vivo" of an infection caused by the bacteria Helicobacter pylori existing in the stomach, which preparation is completed by the presence of thiocyanate in an antibacterial level, and eventually in the presence of lactoferrin. A daily dose for human treatment is 1.2-1.6 grams of the system taken 3 times a day.

Abstract: A method for reducing the content of phytate and/or salts thereof, formed by phytic acid, in cereal grains, whereby the cereal grains are subjected to a combined wet steeping and dry steeping in at least two successive cycles in that the cereal grains are mixed with water or a water mixture to a water content in the cereal grains of 25-60%, the pH value is adjusted to pH 4-7, the mixture is heated to 35-60.degree. C. and is subjected to wet steeping for a period of 0.5-10 hours, eventual excess of water or water solution is drained, and the cereal grains are dry steeped for a period of 0.5-20 hours at a temperature of 35-60.degree. C., whereupon the cereal is finally dried. The cereal can be taken out of the process as whole grains, as flakes, as cut grains or as flour.