Food products and dietary supplements containing phenolated proteins and process for preparing the same
Novel food, dietary supplement and nutraceutical products containing phenol/protein complexes derived from vegetable sources have high antioxidant activity and very high levels of protein. The products provide novel means for administering high levels of plant antioxidants to human and mammals in the form of a protein concentrate. Due to their high antioxidant capacity these novel products are useful as aids in the prevention and treatment of many diseases.
1. A process for preparing a dietary supplement comprising a pharmaceutically acceptable excipient, and vegetable protein bound phenolics, comprising the steps of:
adding alkali to an admixture of vegetable flour with water where said flour comprises naturally occurring protein and naturally occurring phenolics until said aqueous admixture is of alkaline pH;
allowing the naturally occurring phenolics to oxidize and covalently attach to the protein;
removing solids from said admixture of alkaline pH;
adding acid to the admixture until said admixture is of neutral or acidic pH thereby causing vegetable protein bound phenolics to precipitate as a solid;
isolating the solid precipitate, and
admixing the vegetable protein bound phenolics constituting a solid precipitate with a pharmaceutically acceptable excipient.
2. A process in accordance with claim 1 wherein the vegetable flour is from a source selected from a group consisting of buckwheat, sunflower seeds, soy beans, hops, mustard seeds, cottonseeds, peanuts, safflower seeds, rape seed and flax seeds.
3. A process in accordance with claim 1 additionally comprising the step of drying the solid precipitate before the step of admixing it with a pharmaceutically acceptable excipient.
4. A process in accordance with claim 1 wherein the dietary supplement comprises approximately 25 to 95 percent by weight of the vegetable protein bound phenolics.
5. A process in accordance with claim 1 additionally comprising the step of making unit doses of said dietary supplement wherein each unit dose of the supplement has an antioxidant capacity of 2,500 to 200,000 micromoles of trolox equivalent per unit dose of the supplement.
6. A process in accordance with claim 1 additionally comprising the step of adding exogenous phenolics to the admixture of vegetable flour with water.
7. A process m accordance with claim 6 wherein exogenous phenolics are added to the admixture in a ratio of approximately 0.25 to 5 weight units of exogenous phenolics to 100 weight units of vegetable flour.
8. A process in accordance with claim 7 wherein exogenous phenolics are added to the admixture in a ratio of approximately 0.5 to 2.0 weight units of exogenous phenolics to 100 weight units of vegetable flour.
9. A process for preparing a food product comprising a pharmaceutically acceptable excipient, and vegetable protein bound phenolics, wherein said food product has an antioxidant capacity of 50 to 2,000 micromoles of trolox equivalent per gram of the food product, the process comprising the steps of:
adding alkali to an admixture of vegetable flour with water where said flour comprises naturally occurring protein and naturally occurring phenolics until said aqueous admixture is of alkaline pH;
allowing the naturally occurring phenolics to oxidize and covalently attach to the protein;
removing solids from said admixture of alkaline pH;
adding acid to the admixture until said admixture is of neutral or acidic pH thereby causing vegetable protein bound phenolics to precipitate as a solid;
isolating the solid precipitate, and
admixing the vegetable protein bound phenolics constituting a solid precipitate with a nutritional product.
10. A process in accordance with claim 9 additionally comprising the step of drying the solid precipitate before the step of admixing it with a nutritional product.
11. A process accordance with claim 9 wherein the food product is in the form of edible bars or liquid shakes.
12. A process in accordance with claim 9 additionally comprising the step of adding exogenous phenolics to the admixture of vegetable flour with water.
13. A process in accordance with claim 9 wherein exogenous phenolics are added to the admixture in a ratio of approximately 0.25 to 5.0 weight units of exogenous phenolics to 100 weight units of vegetable flour.
14. A process in accordance with claim 9 wherein exogenous phenolics are selected from a group consisting of phenolic acids, catechins, flavones, anthocyanidins and isoflavones.