Abstract: Tomato seed flour and oil were evaluated for the chemical composition, Total Phenolic Content and GUT microbiota alterations indicative of radical scavenging and anti-inflammatory capacities to validate the potential as a health-beneficial value-added food. It was proven that tomato seed flour altered GUT microbiota profile in vitro. Identifying tomato seed flour as a value-added product can reduce waste and increase the profits for businesses while improving human health. Although tomato seed flour showed greater amount of beneficial compounds than the tomato seed oil, there is still a potential for the use of tomato seed oil in altering the microbiota profile in various ways.

Abstract: The invention is directed to a method for preparing sulfated psyllium derivatives for use to reduce the risk of chronic human diseases. The sulfation of psyllium was carried out with sulfur, trioxide, pyridine, dimethylformamide and chlorosulfonic acid in pyridine. Six total sulfated psyllium derivatives named SP1, SP2, SP3, SPR1, SPR2, and SPR3 were prepared and evaluated for their morphological and rheological properties, and bile acid-binding abilities. The invention offers a novel approach to obtaining sulfated psyllium derivatives for use in functional foods or supplemental and pharmaceutical products to increase health benefits.

Abstract: The invention is directed to a method for preparing sulfated psyllium derivatives for use to reduce the risk of chronic human diseases. The sulfation of psyllium was carried out with sulfur, trioxide, pyridine, dimethylformamide and chlorosulfonic acid in pyridine. Six total sulfated psyllium derivatives named SP1, SP2, SP3, SPR1, SPR2, and SPR3 were prepared and evaluated for their morphological and rheological properties, and bile acid-binding abilities. The invention offers a novel approach to obtaining sulfated psyllium derivatives for use in functional foods or supplemental and pharmaceutical products to increase health benefits.

Abstract: The present invention relates to an anti-inflammatory and COX-2 inhibitory composition that contains at least one of cold-pressed edible seed oils, flours and/or their derivatives having anti-inflammatory and COX-2 inhibitory activity as an active ingredient. The seed oils can be derived from at least one of red raspberry, black raspberry seed, black cumin seed, caneberry seed, raspberry seed, blackberry seed, marionberry seed, boysenberry seed, evergreen blackberry seed, coriander seed, sea buckthorn seed, palm fruit seed, cardomon seed, evening primrose seed, cranberry seed, mullein seed, parsley seed, carrot seed, blueberry seed, grape seed, chardonnay grape seed or merlot grape seed.

Abstract: The invention provides premixes in solid particulate form comprising fruit seed or fruit seed fractions for the preparation of food products supplemented with linolenic acid, soluble or insoluble dietary fiber, antioxidants, phytochemicals or any combination thereof, and methods of preparing and using the premixes and supplemented food products of the invention.

Abstract: This invention describes methods of producing psyllium with improved functionality by employing a solid-state enzyme reaction. The psyllium prepared according to the process disclosed herein show improved functionality, i.e., less gel hardness can thus be readily incorporated into a wide variety of products such as foodstuff, pharmaceutical compositions, animal feeds, beverages and the like.

Abstract: Enzymatic treatment of raw psyllium yields a modified psyllium with improved functionality. A preferred method includes the steps of adding raw psyllium to an aqueous dispersion containing a sufficient amount of an enzyme capable of modifying the carbohydrates of the raw psyllium to yield a modified psyllium with improved functionality. Products containing the modified psyllium and methods for producing the same are also provided.