Abstract: The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the compositions of the invention is consumed chlorogenic acids present in coffee extract is hydrolysed to improve antioxidant and/or anti-inflammatory properties compared to a similar conventional beverage.

Abstract: The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the compositions of the invention is consumed chlorogenic acids present in coffee extract is hydrolysed to improve antioxidant and/or anti-inflammatory properties compared to a similar conventional beverage.

Abstract: Nutritional compositions capable of reducing the risk of cancer are provided. The nutritional compositions combine the added effects of both a probiotic source and a phytochemical(s) capable of inducing enzymatic activity in mammals to reduce the incidence of cancer. The probiotic and phytochemical source can be derived from a single plant material, such as chicory.

Abstract: The disclosure provides coffee products and methods for selling, promoting, and advertising coffee products as well as generating revenue from same.

Abstract: The present invention relates to uses of decarboxylated phenolic acid derived from chlorogenic acid of coffee as well as products comprising decarboxylated phenolic acid derived from chlorogenic acid of coffee, especially a coffee extract, and methods of producing such products. Coffee comprises chlorogenic acids, according to the invention these chlorogenic acids can be transformed into decarboxylated phenolic acids. The resulting decarboxylated phenolic acids have antioxidant and/or anti-inflammatory properties and can be used as ingredients in food and beverage products and to treat certain health conditions.

Abstract: The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the compositions of the invention is consumed chlorogenic acids present in coffee extract is hydrolysed to improve antioxidant and/or anti-inflammatory properties compared to a similar conventional beverage.

Abstract: The present invention relates to a method of producing a coffee extract with antioxidant and anti-inflammatory properties and uses of the extract of the invention. The coffee extract comprises caffeic acid and/or ferulic acid and can be produced by hydrolysing chlorogenic acids present in coffee extract, e.g. with a microorganism or an enzyme. The coffee extract of the invention may e.g. be used as an ingredient of a food or beverage product.

Abstract: Compositions capable of reducing a risk of inflammation in a mammal(s) are provided. The compositions contain a therapeutically effective amount of a thermally processed (e.g., extruded) plant material that includes &agr;-methylene-&ggr;-butyrolactone (&agr;-MGBL) and/or several structurally related parent phytochemicals capable of inhibiting enzymatic and/or transcriptional activity in the mammal, which is believed to treat and/or prevent inflammation. In this regard, the risk of incidence of other disease or ailments which are believed to be caused by inflammation (e.g., chronic inflammation) may be reduced. The phytochemical source can be derived from a single plant material, such as chicory.

Abstract: Nutritional compositions capable of reducing the risk of cancer are provided. The nutritional compositions combine the added effects of both a prebiotic source and a phytochemical(s) capable of inducing enzymatic activity in mammals to reduce the incidence of cancer. The prebiotic and phytochemical source can be derived from a single plant material, such as chicory.