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1. 发明申请

US20110257118A1 Vascular Circulation in Peripheral and/or Small Blood Vessels 审中-公开
标题翻译：外周血和/或小血管血管循环
公开(公告)号：US20110257118A1
公开(公告)日：2011-10-20
申请号：US13168853
申请日：2011-06-24
申请人： Catherine L. Kwik-Uribe , Harold H. Schmitz , Mark A. Kelm , John F. Hammerstone, JR.
发明人： Catherine L. Kwik-Uribe , Harold H. Schmitz , Mark A. Kelm , John F. Hammerstone, JR.
IPC分类号： A61K31/353 , A61P9/00 , B65D85/00 , A61K31/7048
CPC分类号： A61K31/353 , A61K31/35 , A61K31/70
摘要： The invention relates to compositions, and methods of use thereof, containing polyphenols such as flavanols, procyanidins, their derivatives and epimers thereof, for improving vascular circulation in peripheral and/or small blood vessels.
摘要翻译：本发明涉及包含多酚如黄烷醇，原花青素，其衍生物和差向异构体的组合物及其使用方法，用于改善外周和/或小血管中的血管循环。

2. 发明授权

US06905715B1 Cocoa solids having a high cocoa procyanidin content 失效
标题翻译：可可固体具有高可可原花青素含量
公开(公告)号：US06905715B1
公开(公告)日：2005-06-14
申请号：US10648131
申请日：2003-08-26
申请人： Kirk S. Kealey , Rodney M. Snyder , Leo J. Romanczyk, Jr. , John F. Hammerstone, Jr. , Margaret M. Buck , Giovanni G. Cipolla
发明人： Kirk S. Kealey , Rodney M. Snyder , Leo J. Romanczyk, Jr. , John F. Hammerstone, Jr. , Margaret M. Buck , Giovanni G. Cipolla
IPC分类号： A21D2/36 , A21D13/08 , A23G1/00 , A23G1/02 , A23G1/06 , A23G1/56 , A23K1/18 , A23L1/164 , A23L1/18 , A23L1/182 , A23L1/187 , A23L1/212 , A23L1/30 , C11B1/04 , C11B1/06 , A61K35/78 , A23L1/10 , A23L1/216 , A23L1/36
CPC分类号： A23G1/56 , A21D2/364 , A21D13/80 , A23G1/02 , A23G1/06 , A23G2200/00 , A23K50/42 , A23K50/48 , A23L7/122 , A23L7/126 , A23L7/17 , A23L7/178 , A23L7/196 , A23L9/10 , A23L19/09 , A23L33/10 , C11B1/04 , C11B1/06
摘要： The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive methods also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.
摘要翻译：本发明涉及一种处理含脂肪豆，例如可可豆，用于生产包含活性多酚和/或含脂肪产品的固体的方法，其包括提取脂肪以产生固体和含脂肪的产品。另外，本发明的方法还提供了包含至少一种活性多酚的可可组合物，其中多酚相对于非脂肪固体的浓度相对于豆中的活性多酚的浓度是保守的，衍生出组合物。

3. 发明授权

US06399139B2 Food products having enhanced cocoa polyphenol content and processes for producing the same 有权
标题翻译：具有增强的可可多元酚含量的食品及其生产方法
公开(公告)号：US06399139B2
公开(公告)日：2002-06-04
申请号：US09764193
申请日：2001-01-17
申请人： Mary E. Myers , Chigozie V. Nwosu , Eric J. Whitacre , John F. Hammerstone, Jr.
发明人： Mary E. Myers , Chigozie V. Nwosu , Eric J. Whitacre , John F. Hammerstone, Jr.
IPC分类号： A01N6500
CPC分类号： A23G1/30 , A21D2/36 , A21D2/364 , A21D13/80 , A23G1/02 , A23G1/04 , A23G1/06 , A23G1/305 , A23G1/36 , A23G1/48 , A23G1/56 , A23G3/48 , A23G2200/00 , A23G2200/14 , A23K50/42 , A23K50/48 , A23L3/349 , A23L3/3544 , A23L7/122 , A23L7/126 , A23L7/17 , A23L7/178 , A23L7/196 , A23L9/10 , A23L19/09 , A23L33/10 , A23L33/105 , A23V2002/00 , C11B1/04 , C11B1/06 , A23V2250/2132
摘要： The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.) or may be a synthesized derivative thereof, or may be a synthesized polyphenol compound or mixture of polyphenol compounds or derivative thereof.
摘要翻译：本发明提供食品，包括糖果和巧克力，具有保守的多酚浓度，特别是可可多酚。本发明的方法通过控制配料处理中成分的处理来提供在成品中保存的原料中存在显着量的可可多元酚浓度的产品，避免了在常规制造过程中发生的多酚的显着和不利的损失。此外，还可以控制和修饰研磨/精炼和精炼的生产步骤，以提供具有保留的可可多元酚浓度的本发明的糖果相对于起始成分中存在的多酚的浓度。可可多酚成分可以是可可成分，可可成分的提取物（豆类，液体，粉末等），也可以是其合成的衍生物，也可以是合成的多酚化合物或多酚化合物或其衍生物的混合物。

4. 发明授权

US06194020B1 Process for preparing food products containing cocoa polyphenols 失效
标题翻译：制备含有可可多酚的食品的方法
公开(公告)号：US06194020B1
公开(公告)日：2001-02-27
申请号：US09041326
申请日：1998-03-12
申请人： Mary E. Myers , Chigozie V. Nwosu , Eric J. Whitacre , John F. Hammerstone, Jr.
发明人： Mary E. Myers , Chigozie V. Nwosu , Eric J. Whitacre , John F. Hammerstone, Jr.
IPC分类号： C07D31178
CPC分类号： A23G1/30 , A21D2/36 , A21D2/364 , A21D13/80 , A23G1/02 , A23G1/04 , A23G1/06 , A23G1/305 , A23G1/36 , A23G1/48 , A23G1/56 , A23G3/48 , A23G2200/00 , A23G2200/14 , A23K50/42 , A23K50/48 , A23L3/349 , A23L3/3544 , A23L7/122 , A23L7/126 , A23L7/17 , A23L7/178 , A23L7/196 , A23L9/10 , A23L19/09 , A23L33/10 , A23L33/105 , A23V2002/00 , C11B1/04 , C11B1/06 , A23V2250/2132
摘要： The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.) or may be a synthesized derivative thereof, or may be a synthesized polyphenol compound or mixture of polyphenol compounds or derivative thereof.
摘要翻译：本发明提供食品，包括糖果和巧克力，具有保守的多酚浓度，特别是可可多酚。本发明的方法通过控制配料处理中成分的处理来提供在成品中保存的原料中存在显着量的可可多元酚浓度的产品，避免了在常规制造过程中发生的多酚的显着和不利的损失。此外，还可以控制和修饰研磨/精炼和精炼的生产步骤，以提供具有保留的可可多元酚浓度的本发明的糖果相对于起始成分中存在的多酚的浓度。可可多酚成分可以是可可成分，可可成分的提取物（豆类，液体，粉末等），也可以是其合成的衍生物，也可以是合成的多酚化合物或多酚化合物或其衍生物的混合物。

5. 发明授权

US08632829B2 Methods for extracting cocoa procyanidins and extracts thereof 有权
标题翻译：提取可可原花青素及其提取物的方法
公开(公告)号：US08632829B2
公开(公告)日：2014-01-21
申请号：US13588683
申请日：2012-08-17
申请人： John F. Hammerstone, Jr. , Mark J. Chimel
发明人： John F. Hammerstone, Jr. , Mark J. Chimel
IPC分类号： A61K36/00 , A23G1/00
CPC分类号： A23G1/02 , A23G1/56 , A23G2200/00 , C07D493/18
摘要： A cocoa extract which is rich in procyanidin monomers and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with type of solvent used, reaction temperature, reaction pH and whether or not the solvent is an aqueous solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions result in the preferential extraction of the higher or lower oligomers. A preferred extraction method is counter-current extraction method.
摘要翻译：富含原花青素单体和低聚物的可可提取物是通过用有机溶剂提取脱脂，未焙烧的未发酵可可豆制成的。提取物中原花青素的产率随着所用溶剂的种类，反应温度，反应pH以及溶剂是否为水溶液而变化。可以优化提取参数以增加原花青素的产量，并且不同的条件导致优先提取较高级或低级低聚物。优选的提取方法是逆流提取方法。

6. 发明授权

US07968140B2 Chocolates and chocolate liquor having an enhanced polyphenol content 有权
标题翻译：具有增加的多酚含量的巧克力和巧克力汁
公开(公告)号：US07968140B2
公开(公告)日：2011-06-28
申请号：US10436025
申请日：2003-05-12
申请人： Kirk S. Kealey , Rodney M. Snyder , Leo J. Romanczyk, Jr. , Hans M. Geyer , Mary E. Myers , Eric J. Whitacre , John F. Hammerstone, Jr. , Harold H. Schmitz
发明人： Kirk S. Kealey , Rodney M. Snyder , Leo J. Romanczyk, Jr. , Hans M. Geyer , Mary E. Myers , Eric J. Whitacre , John F. Hammerstone, Jr. , Harold H. Schmitz
IPC分类号： A23G1/00
CPC分类号： A23G1/48 , A21D2/36 , A21D13/80 , A23G1/002 , A23G1/02 , A23G1/305 , A23G1/56 , A23G3/48 , A23G2200/14 , A23K50/42 , A23K50/48 , A23L27/11 , A23L33/105 , A23V2002/00 , A23V2250/2132
摘要： Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.
摘要翻译：可可组分具有增加的可可多元酚水平，生产可可组分的过程同时保留大量的可可多元酚，含有可可组分或可可多元酚的组合物，以及使用可可组分或可可多元酚改善健康的方法描述了哺乳动物。可可组分包括部分和完全脱脂的可可固体，可可可可及其衍生的级分，可可多酚提取物，可可脂，巧克力液及其混合物。本发明提供从可可豆中提取脂肪以及否则加工可可豆以产生相对于起始原料具有保守的多酚浓度的可可组分的方法。

7. 发明申请

US20100129521A1 Heat Processed Products Having Altered Monomer Profiles and Processes For Controlling The Epimerization of (-)-Epicatechin and (+)-Catechin In The Products 审中-公开
标题翻译：用于控制（ - ） - 表儿茶素和（+） - 儿茶素在产品中的差向异构化的热处理产品具有改变的单体轮廓和工艺
公开(公告)号：US20100129521A1
公开(公告)日：2010-05-27
申请号：US11993546
申请日：2006-06-29
申请人： John F. Hammerstone, JR. , Valeria Acquarone
发明人： John F. Hammerstone, JR. , Valeria Acquarone
IPC分类号： A23L1/28
CPC分类号： C07D311/62 , A23B7/005 , A23B9/02 , A23G1/0016 , A23G1/30 , A23L33/105
摘要： A method for controlling the epimerization of (−)-epicatechin to (−)-catechin in an epicatechin-containing product, preferably an edible product, or of (+)-catechin to (+)-epicatechin in a catechin-containing product, comprises the step of heating the product at a temperature of up to about 200° C. and at a pH of up to about 8. Under either method, the epimerization may be carried out in an open food processor in a reduced oxygen atmosphere or in a closed food processor. The edible product may be pasteurized, boiled, or sterilized during the epimerization. Epimerization is minimized by lowering the heating temperature, by lowering the pH, and/or by lowering the heating time. Conversely, the epimerization is maximized by increasing the heating temperature, by increasing the pH, and/or by increasing the heating time. The edible product may contain or be a fruit product, a vegetable product, a cereal product, a bean product, a nut product, a spice product, or a botanical product.
摘要翻译：含儿茶素的产品中（ - ） - 表儿茶素与（ - ） - 儿茶素在含儿茶素的产品，优选可食用产品或（+） - 儿茶素至（+） - 表儿茶素的差向异构化的方法，包括在高达约200℃的温度和至多约8的pH下加热产物的步骤。在任一方法下，差向异构化可以在开放式食品加工机中在还原氧气氛中或在封闭的食品加工机。可食用产品可以在差向异构化过程中进行巴氏杀菌，煮沸或灭菌。通过降低加热温度，降低pH和/或通过降低加热时间来使差向异构化最小化。相反，通过增加加热温度，通过增加pH和/或通过增加加热时间来使差向异构化最大化。可食用产品可以含有水果产品，植物产品，谷物产品，豆制品，坚果制品，香料产品或植物产品。

8. 发明授权

US06887501B2 Alkalized cocoa solids 失效
标题翻译：碱化可可固体
公开(公告)号：US06887501B2
公开(公告)日：2005-05-03
申请号：US10636931
申请日：2003-08-07
申请人： Kirk S. Kealey , Rodney M. Snyder , Leo J. Romanczyk, Jr. , John F. Hammerstone, Jr. , Margaret M. Buck , Giovanni G. Cipolla
发明人： Kirk S. Kealey , Rodney M. Snyder , Leo J. Romanczyk, Jr. , John F. Hammerstone, Jr. , Margaret M. Buck , Giovanni G. Cipolla
IPC分类号： A21D2/36 , A21D13/08 , A23G1/00 , A23G1/02 , A23G1/04 , A23G1/06 , A23G1/30 , A23G1/36 , A23G1/56 , A23K1/18 , A23L1/164 , A23L1/18 , A23L1/182 , A23L1/187 , A23L1/212 , A23L1/30 , A23L2/38 , A23L2/52 , A23L3/349 , A23L3/3544 , A23P1/00 , A61K31/353 , A61K36/00 , A61K36/18 , A61K36/87 , A61K47/06 , A61P1/02 , A61P3/08 , A61P7/00 , A61P9/08 , A61P9/10 , A61P9/12 , A61P29/00 , A61P31/04 , A61P31/12 , A61P35/00 , A61P37/04 , A61P39/06 , A61P43/00 , C11B1/04 , C11B1/06 , A61K35/78 , A23L1/10 , A23L1/216
CPC分类号： A23K50/48 , A21D2/364 , A21D13/80 , A23G1/0006 , A23G1/0009 , A23G1/002 , A23G1/0023 , A23G1/02 , A23G1/04 , A23G1/06 , A23G1/30 , A23G1/36 , A23G1/48 , A23G1/56 , A23G2200/00 , A23K50/42 , A23L7/122 , A23L7/126 , A23L7/17 , A23L7/178 , A23L7/196 , A23L9/10 , A23L19/09 , A23L33/10 , A23L33/105 , C11B1/04 , C11B1/06 , C11B1/10
摘要： The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.
摘要翻译：本发明涉及一种处理含脂肪豆，例如可可豆，用于生产包含活性多酚和/或含脂肪产品的固体的方法，其包括提取脂肪以产生固体和含脂肪的产品。另外，本发明的方法还提供了包含至少一种活性多酚的可可组合物，其中多酚相对于非脂肪固体的浓度相对于豆中的活性多酚的浓度是保守的，衍生出组合物。

9. 发明授权

US06777005B1 Foods containing a cocoa polyphenol additive 失效
标题翻译：含有可可多酚添加剂的食物
公开(公告)号：US06777005B1
公开(公告)日：2004-08-17
申请号：US09717445
申请日：2000-11-21
申请人： Leo J. Romanczyk, Jr. , John F. Hammerstone, Jr. , Margaret M. Buck
发明人： Leo J. Romanczyk, Jr. , John F. Hammerstone, Jr. , Margaret M. Buck
IPC分类号： A61K3578
CPC分类号： A61K36/185 , A23L33/105 , A61K31/353 , A61K31/78
摘要： Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.
摘要翻译：披露和要求的是可可提取物如多酚或原花青素，制备这些提取物的方法，以及它们的用途，特别是抗肿瘤剂和抗氧化剂。披露和要求的是含有可可多元酚或原花青素的抗肿瘤组合物和用于治疗使用该组合物的患者的方法。另外公开并要求保护的是用于治疗需要用含有可可多元酚或原花青素的抗肿瘤剂治疗的患者以及含有可可多元酚或原花青素的冻干抗肿瘤组合物的试剂盒。此外，公开并要求保护的是本发明在抗氧化剂，防腐剂和拓扑异构酶抑制组合物和方法中的用途。

10. 发明授权

US06372267B1 Foods containing cocoa solids having high cocoa polyphenol contents 有权
标题翻译：含有可可豆固体含量高的可可多酚含量的食品
公开(公告)号：US06372267B1
公开(公告)日：2002-04-16
申请号：US09470394
申请日：1999-12-22
申请人： Kirk S. Kealey , Rodney M. Snyder , Leo J. Romanczyk, Jr. , John F. Hammerstone, Jr. , Margaret M. Buck , Giovanni G. Cipolla
发明人： Kirk S. Kealey , Rodney M. Snyder , Leo J. Romanczyk, Jr. , John F. Hammerstone, Jr. , Margaret M. Buck , Giovanni G. Cipolla
IPC分类号： A61K3578
CPC分类号： A23K50/48 , A21D2/364 , A21D13/80 , A23G1/0006 , A23G1/0009 , A23G1/002 , A23G1/0023 , A23G1/02 , A23G1/04 , A23G1/06 , A23G1/30 , A23G1/36 , A23G1/48 , A23G1/56 , A23G2200/00 , A23K50/42 , A23L7/122 , A23L7/126 , A23L7/17 , A23L7/178 , A23L7/196 , A23L9/10 , A23L19/09 , A23L33/10 , A23L33/105 , C11B1/04 , C11B1/06 , C11B1/10
摘要： The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.
摘要翻译：本发明涉及一种处理含脂肪豆，例如可可豆，用于生产包含活性多酚和/或含脂肪产品的固体的方法，其包括提取脂肪以产生固体和含脂肪的产品。另外，本发明的方法还提供了包含至少一种活性多酚的可可组合物，其中多酚相对于非脂肪固体的浓度相对于豆中的活性多酚的浓度是保守的，衍生出组合物。

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