http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0121009-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e071e892d1c89d727cb5369e7442b79 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_36f45992279dcd9e5d3802f399301a41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_16afa86f43870c30fbd79fdc2b8ae74b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2000-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_74b44613912abf52011c88eaf59a84b0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82afb67e7b0a1b6d627d9910548615d8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cadebcc50a5df21b3b29af274bcbacef |
| publicationDate | 2001-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-0121009-A2 |
| titleOfInvention | Standardized functional food products |
| abstract | The methods of the present invention provides a standardized functional food product associated with desired health benefits. One or more extracts of an unprocessed functional food source, such as soy beans, are assayed in one or more bioassays associated with a desired physiological response or health benefit to detect one or more bioactivities of the total extract. Known or suspected chemical constituents of the unprocessed functional food source, known or suspected to be associated or correlated with the desired physiological response or health benefit, may also be assayed to determine if the bioactivity (or bioactivities) of the extract may be due to these known constituents. The extract(s) may also be fractionated to detect active components that may be responsible for the activity of the extract. The amounts and/or the bioactivities of the active components in the extract are then determined. The determination of the amounts and/or the bioactivities of the active components, as well as the total extract bioactivities, allows the development of a functional food product standard associated with a desired physiological response or health benefit against which other preparations of the same functional food product can be tested. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8101371-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1484966-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1484966-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-03075943-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-03075943-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005139150-A |
| priorityDate | 1999-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 931.