Patent Application: US-201414215502-A

Abstract:
the invention provides ways to make high antioxidant highly nutritious natural powders appealing and palatable in additives or spreads or drinks or snacks or frozen products or more bio - available in capsules to consumers . the foods or spreads or drinks or snacks so prepared are functional or fortified and enable a high level of antioxidants to be incorporated in such a way as to make them tasty and enjoyable . the encapsuled supplements are offered with a natural powder , or any beneficial powder , together with an oil and particularly with a high medium chain triglyceride oil so that a simple form of microencapsulation is achieved with the resulting increase in bioavailability and absorption of the antioxidants or beneficial components from the high antioxidant natural and other powders .

Description:
the ratio by volume of grape seed flour or extract or other high antioxidant powders flours to coconut oil or high mct oil ranges from 1 volume of powder to 10 volumes of oil to a ratio of 10 volumes of powder to one volume of oil . the combination is then mixed , and perhaps warmed or cooked , into a homogenous mixture , in some cases to thicken the combination . this can be the fortifying ingredient for a huge range of foods . a range of spreads or liquids or toppings or supplements can be made using the ratio of this first combination to that of the bean or other type of suitable material ( such as fruit compote ). the range of combination to suitable material can be between eight volumes of the combination to one of the suitable ( suitable in terms of taste and consistency ) material up to one volume of the combination to twenty volumes of the suitable material plus perhaps other additives . although these are the main ingredients other items may be added . it can be used as a spread or topping or be frozen so as to present as a popsicle or frozen dessert or as part of a spread or topping or frozen product . one particular recipe is for one volume of grape seed flour ( could further substitute other high antioxidant natural powders ) to one of coconut oil heated for three minutes and then up to two to four volumes of prepared red bean paste with sweetener for further flavor and mix or cook on low heat while stirring or blending for another 5 minutes . could serve this at room temperature or warm on toast or cracker or encased in rice flour or other cooked flour in a desert or on fruit or as a frozen desert such as a popsicle or in a capsule . another particular recipe is to encapsulate grape seed flour ( or other high antioxidant powders ) or grape seed extract with high mct oil or coconut oil . prior to this invention these flours had not been combined with high mct oils or coconut oil for food or supplement consumption . purpose is to provide a palatable form of natural antioxidants which will be a health improving and acceptable even to those resistant to vegetable or fruit consumption or supplementation . a further purpose is to provide the same combinations of oil and powder in capsules as supplements although the concentrations could be higher for the powder in the oil , especially in coconut oil . by providing an oil “ carrier ” with the powder the amount of absorption of the antioxidants is improved by presenting the antioxidants to different parts of the digestive system as much of the antioxidant strong powder is carried through the stomach to the small and large intestines . a further purpose is to provide the antioxidant powder in suspension of coconut oil so that lipid soluble antioxidants can be preabsorbed and then presented to the digestion separately than the water soluble antioxidants which will be initially protected in the powder from digestion by the coating of the high mct or coconut oil and then digested further into the digestive system as the oil is fully taken up and exposes the particles to the digestive system . thus the oil and powder act synergistically as the high antioxidant powder is presented to a more extensive portion of the digestive system . rui hai liu . health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals . am j clin nutr september 2003 vol . 78 no . 3 517s - 520s . augustin scalbert , claudine manach , christine morand , christian rémésy & amp ; liliana jiménez . dietary polyphenols and the prevention of diseases . critical reviews in food science and nutrition . volume 45 , issue 4 , 2005 . yao l h 1 , jiang y m , shi j , tomás - barberán f a , datta n , singanusong r , chen s s . flavonoids in food and their health benefits . plant foods hum nutr . 2004 summer ; 59 ( 3 ): 113 - 22 . ana garcía - lafuente , eva guillamóm , ana villares , mauricio a . rostagno , josé alfredo martínez . flavonoids as anti - inflammatory agents : implications in cancer and cardiovascular disease . inflammation research . september 2009 , volume 58 , issue 9 , pp 537 - 552 . hartman research group newsletter . hartbeat — monitoring the rhythm of consumer culture . who put the function in functional foods ? 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