Abstract: The invention relates to compositions comprising complexes of ?-cyclodextrin and cannabinoids and/or complexes of ?-cyclodextrin and terpenes, methods of making these ?-cyclodextrin and cannabinoid complex-containing compositions, and methods of using the ?-cyclodextrin and cannabinoid complex-containing compositions. The invention also relates to food products comprising the ?-cyclodextrin and cannabinoid complex-containing compositions of this invention.

Abstract: The invention relates to compositions comprising complexes of aqueous and non-aqueous ?-cyclodextrin and cannabinoids and/or complexes of aqueous and non-aqueous ?-cyclodextrin and terpenes, methods of making these ?-cyclodextrin and cannabinoid complex-containing compositions, and methods of using the ?-cyclodextrin and cannabinoid complex-containing compositions. The invention also relates to food products comprising the ?-cyclodextrin and cannabinoid complex-containing compositions of this invention.

Abstract: The invention relates to compositions comprising complexes of ?-cyclodextrin and cannabinoids and/or complexes of ?-cyclodextrin and terpenes, methods of making these ?-cyclodextrin and cannabinoid complex-containing compositions, and methods of using the ?-cyclodextrin and cannabinoid complex-containing compositions. The invention also relates to food products comprising the ?-cyclodextrin and cannabinoid complex-containing compositions of this invention.

Abstract: This invention relates to fat containing consumable food products comprising ?-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without ?-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

Abstract: This invention relates to fat containing consumable food products comprising ?-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without ?-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

Abstract: This invention relates to fat containing consumable food products comprising ?-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without ?-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

Abstract: This invention relates to fat containing consumable food products comprising ?-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without ?-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

Abstract: This invention relates to fat containing consumable food products comprising ?-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without ?-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

Abstract: This invention relates to fat containing consumable food products comprising &agr;-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without &agr;-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

Abstract: A composition which reduces the turbidity of samples of artificial or naturally occurring biological fluids comprising:a buffering agent;a nonionic surfactant;a lipolytic enzyme; and water.The composition provides a catalyst for and agents which hydrolyze triglycerides present in the sample to glycerol and free fatty acids. Also present in the composition is a fatty acid scavenging agent or agents to render the catalyzed fatty acids water-soluble. The fatty acid scavenging agent may be cyclodextrin, albumin or mixtures thereof.

Abstract: A colorimetric, particularly spectrophotometric, method and compositions for determining calcium levels in blood serum in the presence of magnesium and other serum ions is described. The method uses an aqueous composition with a pH between about 7.5 and 10 with arsenazo III to complex calcium and a hydroxyquinoline selected from the group consisting of 8-hydroxyquinoline and 8-hydroxyquinoline-5-sulfonate to complex magnesium. Lipase and a cyclodextrin can be used as reagents to clear triglycerides in the serum which can provide turbidity and false results in some instances. The method is particularly useful for human serum.

Abstract: Novel substrates which are amino acid 4-amino phenazones for detecting enzymes, particularly L-gamma-glutamyltransferase, are described. The amino acid gamma-glutamyl-4-aminophenazone reacts with the enzyme to produce 4-aminophenazone which is an amino dye intermediate. The amino dye intermediate is coupled with a second dye intermediate to form a chromogen. The 4-aminophenazone is particularly reacted with a phenolic naphtholic or aniline compound, particularly the phenolic compound 2-hydroxy-3,5-dichlorobenzenesulfonate, to form a red chromogen in the presence of an oxidizing agent, such as bilirubin oxidase.

Abstract: Novel substrates which are amino acid 4-amino phenazones for detecting enzymes, particularly L-gamma-glutamyltransferase, are described. The amino acid gamma-glutamyl-4-aminophenazone reacts with the enzyme to produce 4-aminophenazone which is an amino dye intermediate. The amino dye intermediate is coupled with a second dye intermediate to form a chromogen. The 4-aminophenazone is particularly reacted with a phenolic naphtholic or aniline compound, particularly the phenolic compound 2-hydroxy-3,5-dichlorobenzenesulfonate, to form a red chromogen in the presence of an oxidizing agent, such as bilrubin oxidase.

Abstract: A method and composition for determining magnesium levels in a liquid. The composition contains a first enzyme reagent part having glycerol-kinase, adenosine 5'-triphosphate, 4-aminoantipyrene, .alpha.-glycerophosphate oxidase, peroxidase, glycerol kinase, water and a buffer capable of maintaining the solution at a pH between about 5.5 and about 9.2. The composition also contains a second trigger reagent part which has sodium 2-hydroxy-3,5-dichlorobenzene sulfonate, glycerol, water and a buffer capable of maintaining the solution pH between about 5.5 and about 9.2. In the method of the present invention, a liquid to be analyzed is contacted sequentially with the first enzyme reagent part and followed by the second trigger reagent and is measured to quantitatively detect the presence of a detectable species produced as a result of the reactions triggered by the mixture of the enzyme reagent part and the trigger reagent part.

Abstract: A method for determining lipids using thin layer chromatography and multiple enzymatic staining is described. The method uses a hydrolase enzyme, an oxidase enzyme and a peroxidase enzyme in the presence of a chromogen precursor to form an oxidized chromogen stain. The method is particularly useful in determining phospholipids from animal and human tissue and/or fluids.

Abstract: A composition which reduces the turbidity of samples of artificial or naturally occurring biological fluids comprising:a buffering agent;a nonionic surfactant;alpha-cyclodextrin;a lipase; andwater.The composition provides a catalyst for and agents which hydrolyze triglycerides present in the sample to glycerol and free fatty acids. Also present in the composition is a complexing agent or agents to render the catalyzed fatty acids water-soluble.