A NATURAL AND HEALTHY JUICE

Abstract: The present invention concerns a new and tasty drink composed by the mixing of exclusive natural ingredients (fruit juices, vegetable juices, marine extracts, yeast, glycyrrhiza, wheat germ, non alcoholic wine concentrates, condiments etc.) which supply the consumer with all the necessary food elements (vitamins, inorganic salts, trace compounds, fibres, etc.) for healthy nutrition according to the latest scientific results.

Description: A natural and healthy juice. The present invention icerns a new and tastv drink composed by the mixing of exclusive natural ingredients (fruit luices, vegetable luices. marine extracts, yeast, glycyrrhiza. wheat germ, non alcoholic wine concentrates, condiments etc) which supply the consumer with all the necessary food elements (vitamins, inorganic salts, trace compounds, fibres e.t.c. ) for healthy nutrition according to the latest scientific results. Refreshments, soups and sauces that consist of either sαueezed fruit or vegetables or luices enriched in vitamins and other synthetic substances are encountered in the market. Dehydrates or concentrates of the above can also be found . With reference to the recent alimentation rules and scientific conclusions, these products do not contain but a part of the necessary constituents for a balanced nutrition. All the m ^e. these products cannot be called natural since they contain s y nthetic vitamins. Healthy food supplements can also be found in the form of tablets (e.g. vitamins, trace elements, yeast e.t.c). It is known that substances as vitamins, inorganic salts and other trace elements are necessary for the regular functioning of the human organism. Late medical research has proved that the above substances have a much larger contribution to good health than thought till now. mainly for the prevention of heart diseases and cancer. Recent vear researches na/e shown that vitamins as E. C, carotene (precursor of vitamin A). trace elements as selenium and compounds as flavonoiαs have an antioxidant activity. The antioxidant compounds deactivate the free radicals which are ÷ormed either naturally by a category of catabolizing cells, the phagocytes, or bv the action of industrial pol lutants. smoking and the use of highly _ 9 - unsaturated fats. Among the results of the free radical's action is the death of the cells and gradually of the tissues (Davies S.W. et. al . ( 1992). Br. Heart J. , 69, 114-120) as well as the oxidation of blood factors as LDL (Low Density Lipoorotein) which, in the oxidized form, promotes the development of atherogenesis in arteries and leads to heart diseases. (Ross R. , (1993), Nature. 363.801- 809). The uptake of vitamins E. C and 6-carotene (precursor of vitamin A) through nutrition, as a preventive means against heart diseases'. is well documented by recent research (Witztum J.L. 1993. Br. Heart J. 69 S12-S18). Vitamin E is the main factor of the defensive svstem against oxidations, that may have harmful effects. It can be taken from the wheat germ which in particularly rich in this vitamin. In this defensive system vitamin E is assisted by vitamin C which is abundant in citrus fruit and selenium that acts as a coenzvme factor and is found among others in crustacean like oysters. (Hoekstra W.G.. (1974). Trace Elements Metabolism in Animals. 2, Proceedings of the second International Symposium. University Park Press, Baltimore. Md, 61-77 ) . Other researches suggest that wine, particularly red wine. has a protective profile against heart diseases. Responsible for this action are the flavonoids that also have antioxidant properties (Klatsky et al . (1992), Ann. Inter .Med.. T12 , 646 ) . It has also been settled that antioxidant substances contribute to the protection against cancer (Iwasaki R. , ( 1992), Fragrance J. , 20(5), 93-95 and Yoshkawa T.. (1992), Fragrance J.. 20 (5). 55-58). Gl ycvrrhi zi ne - the main water soluble constituent of glycyrrhiza (or licorice) - has also anticancerI gem c properties (Mashida H. , (1990), Jpn. J. EXP. Med.. 60 (2). 67-71 and Tanaka M., (1991 ), Kvoto-fuπtsu Ika Dalgaku Zasshi . 100 (12). 1139-1146. Its use as a sweetener is known since antiαuitv. It has been postulated that, due to cholesterol reduction in blood. soluble fibres develop a protective profile against heart diseases. They also show anti-colon canceπge c properties (National Research Council, (1989). Diet and Health: Implications for reducing chronic disease risk, National Academy Press, Washington, D.C. ). Another important substance is Taurme which is obtained mainly from oysters. Its action focuses upon membrane protection through the binding of toxic compounds like oxidants and secondary cholic acids (Gaul G.E., Wright C.E. , ( 1986), Energy and Protein Needs during infancy, Bπεtol-Mvers Nutrition Symposia, 4, 87-97). Moreover the importance of the nutrient availability of the above substances needs to be mentioned. With the term "nutrient availability" one defines the percentage of a certain food ingredient that is absorbed and metabolized by the organism. The natural vitamins are absorbed at a lower rate compared to the synthetic ones, thus showing a higher availability. For this reason veast remains a very attractive means of highly available vitamins and trace elements (especially the B-comolex) (Vinson J.A.. Boεe P. ,Lemoιne L. , Hsiao K. (1989). Nutrient availability: Chemical and Biological aspects, Ed. Southgate D.. Johnson I , , Fewwick G.R. , 125) This new product is made up by the mixing of exclusively natural substances that offer the consumer. in a supplementary fashion, all the important constituents of a balanced diet. (Vitamins. minerals, trace elements and soluble fibres), Up to date no such composition has been presented: th , _ is one containing a such exclusive combination of natural ingredients: fruit luices, vegetable luices. marine extracts, licorice, yeast, wheat germ and wine concentrates. It is practically impossible for an average consumer to find and acαuire all these nutrients together, not only due to commercial availability drawbacks .' t also due to a certain lack of specific knowledge. Last but not least, the uptake of these substances independently (through various food) woul forcibly be accompanied by a higher than usual calorie consumption responsible for all the known and harmful side effects (obesity, alatosis, etc ) . It is obvious from the description of this patent that the natural extracts, which are contained in the present product, are constituents that are hard to find and do not exist in a wide range. The product which is described here is presented under the form of a tasty drink. This drink is a' mixture of the following ingredients or of a part of them. This is not restrictive or limiting: - tomato luice from 30% to 70% - carrot luice from 10% to 50% - citrus fruit luice (orange etc) from 5% to 30% - other fruit luices ( ceach . grape, apricot, red fruit like strawberry, gooseberry etc) from 10% to 30% - beetroot luice from 2% to 8% - lettuce luice from 1% to 8% - spinach luice from 0.2% to 2% - celery luice from 0.2% to 1% - non alcoholic red wine concentrate from 2% to 10% - ovster extract from 0.2% to 5% - glycyrrhiza extract or αlvcvrrhizine from 0.02% to 1% - veast extract from 0.2% to 1% - low temperature pressed wheat germ oil from 0.05% to 0.1% - oectine from citrus fruit from 0.01% to 1% - rosema r y antioxidant extract (after the removal of the essential oils) from 0.02% to 0.1% - soices (salt, pepper, ginger). Th-=> above combinat i on or ingredients, per 100 ml of luice o+fer-s the consumer - provitamin A (carotene) from 5500ug up to 8500ug. - vitamin A (retinol ) from 50ug up to 65ug. - vitamin E (tocooherol ) from 70mg up to 1Omg . - vitamin C (ascorbic acid) from 30mg uo to 60mg, - trace elements (chronium from 150ug uo to 3065ug. iodine from 1ug uo to 10ug, fluorine from 0.1mg uo to 0.4mg, manganese from 3mg up to 5mg, selenium from 3ug up to 5ug. potassium from 450mg up to 550mg, sodium from 80mg uo to 95mg, magnesium from 40mg up to 60mg. calcium from 50mg uo to 80mg , iron from 1mg up to 3mg, phosphorus from 80mg up to 100mg, zinc from 0.5mg uo to 1mg). - soluble fibres from 1g uo to 2g, - flavonoids in traces. - gl vcyrrhi zine from 2mg uo to 1 Omg . - taur e from 10mg uo to 30mg. The . uices to be used for this product are either frozen natural or condensed, on condition that thev fulfil al the dietetic and organoleotic reαui rements. EXAMPLE Example of preparation of 100gr of the product described in the present invention. bv mixing of the following l ngredients : TABLE I: Composition of 100 gr of the product (the ingredients are expressed in gr) - tomato iuice 47 - carrot iuice 27 - orange iuice 13 - beetroot iuice 3 - celery iuice 0.45 - lettuce iuice 3 - spinach iuice 0.80 - ovster extract 0.40 - veast extract 0.40 - glvcvrrhiza extract 0.02 - non alcoholic red wine concentrate 4 - low temperature pressed wheat germ oil 0.05 - rosemary antioxidant 0.02 (after the removal of essential oils) - salt 0.80 - white pepper 0.03 - ginger 0.03 TABLE II: The Product with the above composition (TABLE I) contains the following dietetic constituents, per 100 ml. - provitamin A (carotene) 7138 ug - vitamin A (retinol) 56.5 ug - vitamin E (tocooherol ) 10 mg - vitamin C (ascorbic acid 42 mg - trace elements (chromium 14 ug iodine 3 μg f1 uorine 0.2 mg manganese 5 mg seleni urn 4 μg ootassiurn 525 mg sodium 95 mg magnesiurn 43 mg cal ci urn 60 mg ι ron 1.5 mg phosphorus 87 mg - fibres 1.3 g - f1 avonoi ds traces - gl vcvrrhi zine 2.6 mg - taurme 17.5 mg

Claims: C LA I MS 1. Product that is a tastv drink and is the result of mixing of fruit .luices, vegetable juices, marine extracts, veast, glycyrrhiza (licorice), non alcoholic red wine concentrates, wheat germ, soya extract, condiments and offers the consumer all the necessary ingredients (vitamins, inorganic salts, trace elements, dietetic fibres etc) for a healthy nutrition that comes exclusively out of natural sources. 2. Product according to claim 1. offering the consumer carotene (precursor of vitamin A) from 5500ug up to 8500μg per 100ml of product from natural tomato, carrot, orange, lettuce .iuice or other natural source. 3. Product according to claims 1 and 2, offering the consumer vitamin A from 50ug up to 65ug per 100ml from natural spinach juice or other natural source. 4. Product according to claims 1,2 and 3. offering the consumer vitamin C from 30mg uo to 60mg per 100ml from orange, tomato, carrot, lettuce, spinach, beetroot juice, celery, ovster and veast extracts or other natural source. 5. Product according to claims 1.2.3 and 4, offering the consumer vitamin E from 7mg up to 10mg per 100ml from natural tomato juice, carrot. lettuce, orange, celery, wheat germ natural oil or other natural source. 6. Product according to claims 1,2,3,4 and 5. offering the consumer trace elements (chromium from 10ug up to 30ug, iodine: ι-10ug. fluorine: 0.1-0.4 m , magnesium: 40-60mg. selenium: 3-10ug. potassium: 450-550mg, sodium: 80-95mg. manganese: 3-5mg. calcium: 50-80mg, iron: 1-3mg, phosphorus: 80-1OO g. zinc: 0.5-1mg) per 100ml from natural iuice of tomato, carrot, beetroot, orange, lettuce, celery, spinach, marine extracts or other natural source. 7. Product according to claims 1.2.3,4,5 and 6. offering the consumer fibres from 1g uo to 2 per 100ml from natural iuice of tomato. carrot. beetroot, orange, lettuce, celerv, soinach, veast or other natural source. 8. Product according to claims 1,2.3.4,5,6 and 7. offering the consumer flavonoids in traces coming from non alcoholic wine extracts or other natural source. 9. Product according to claims 1,2,3,4.5,6,7 and 8, offering the consumer glvcvrrhizine from 2mg uo to 10mg per 100ml of product, coming from glycyrrhiza (or licorice) solution. 10. Product according to claims 1,2,3.4,5,6,7.8 and 9, offering the consumer taurme from 10mg uo to 30 mg per 100ml of product. coming from marine (like oysters) extract.

Inventors: STAVROPOULOS TH ALEXANDROS, STAVROPOULOS, TH., ALEXANDROS
Applicants: VIORYL CHEMICAL AND AGRICULTUR, VIORYL CHEMICAL AND AGRICULTURAL INDUSTRY, RESEARC
Application year: 1995
Main classification: A23L2
IPC codes: A23L1, A23L2