http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009105048-A3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_245b05a99d9f4e4d2f0361cb57ad73a8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2009-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b26eba7e32e7184d0802648090239dd2 |
| publicationDate | 2009-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2009105048-A3 |
| titleOfInvention | Novel applications of reconstituted hdl |
| abstract | The invention relates to novel applications of HDL reconstituted from a mixture of food ingredients including almonds, walnuts, flax, carob and lentils (in powdery form) that enables: (Claim 1) a reduction in the triglyceride concentration; (Claim 2) lower blood-pressure numbers. The lipidic portion comprises phospholipids that represent 2/3 of the outer layer, and 1/3 of neutral lipids, cholesterol and triacylglycerols that form the inner portion. The proteic portion includes four amino acids, i.e. Pasparmate, glutamate, cysteine and arginine. The fact that HDL contains arginine imparts very interesting properties thereto due to the release of nitrogen monoxide (NO), which is an inhibitor of platelet build-up and of leukocyte adhesion at the surface of the endothelium, an inhibitor of smooth muscular-cell proliferation, a hypotensor acting as a potent vasodilator and a vascular relaxant. HDL further contains alphalinolenic acid (omega 3), chromium and soluble fibres. The food ingredients necessary for the production thereof are: 1) almonds, 2) flax, 3) walnuts, 4) carob, and 5) lentils. |
| priorityDate | 2008-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.