BISCUIT PRODUCT THAT CAN BE USED TO IMPROVE NUTRITIONAL PREVENTION OF THE HARMFUL EFFECTS ASSOCIATED WITH OXIDATIVE STRESS

• Main Authors: CAMILLE BOUCHARD, LILIANA JIMENEZ, LELIA NOTARDONATO, ISABELLE BONNOT, NICOLAS GAUSSERES, FABIENNE ATTAL, PATRICK ROCHER
• Format: Patent
• Language: English
• Published: 31.12.2003
• Edition: 7
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

A biscuit product permitting the optimization of nutritional intake of anti-oxidant micro-nutrients and thereby improving the nutritional prevention of deleterious effects linked to oxidative stress and the decline of cognitive and immune functions comprises whole wheat flour, Vitamin C, Vitamin E, beta-carotene, zinc and selenium.