Abstract: A protein hydrolysate composition is provided. The protein hydrolysate composition comprises isolated peptides useful for ameliorating a condition of a subject. Compositions comprising the protein hydrolysate composition are also provided. The compositions may be adapted for oral or topical administration to the subject, and may compose a foodstuff or beverage (e.g. a medical food), a topical composition (e.g. a lotion, cream, etc.), a kit, and the like. A methods of ameliorating the condition of the subject is further provided. The method include administering the protein hydrolysate composition to the subject. The method may be useful in reducing blood pressure, inflammation, reduced immunity, and/or oxidative stress in the subject.

Abstract: A protein hydrolysate composition is provided. The protein hydrolysate composition comprises isolated peptides useful for ameliorating a condition of a subject. Compositions comprising the protein hydrolysate composition are also provided. The compositions may be adapted for oral or topical administration to the subject, and may compose a foodstuff or beverage (e.g. a medical food), a topical composition (e.g. a lotion, cream, etc.), a kit, and the like. A methods of ameliorating the condition of the subject is further provided. The method include administering the protein hydrolysate composition to the subject. The method may be useful in reducing blood pressure, inflammation, reduced immunity, and/or oxidative stress in the subject.

Abstract: A food composition including a fish oil containing omega-3 fatty acids, a food grade acid and a flavoring agent, the food grade acid and flavoring agent neutralizing the aroma and/or flavor of the fish oil. Lemonade flavoring can be added to the composition to further neutralize the fish oil aroma and/or flavor. The food grade acid can be citric acid present in an amount of about 0.8% to about 4% by weight of the composition. The flavoring agent can be a lemon flavor ingredient present in an amount of about 0.02% to about 2% by weight, and/or a mango flavoring present in an amount of about 0.5% to about 3% by weight. The optional lemonade flavoring agent can be present in an amount of about 0.5% to about 3.5% by weight. The fish oil can be encapsulated and further immobilized in a gelatin matrix of a gummi-type product to further eliminate the fish aroma and/or flavor.