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

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,...

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Main Authors ATTAL, FABIENNE, JIMENEZ, LILIANA, ROCHER, PATRICK, BONNOT, ISABELLE, GAUSSERES, NICOLAS, NOTARDONATO, LELIA, BOUCHARD, CAMILLE
Format Patent
LanguageEnglish
French
German
Published 07.06.2006
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
FODDER
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
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Summary: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.
Bibliography:Application Number: EP20030760039