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Tincture For Infusing Flavonoids And Methods Of Use

[Category : - CHEMISTRY- Food- HEALTH]
[Viewed 211 times]

All of us need to increase our antioxidants. The purpose of this patent is to allow us to make it easy to consume more without having to think about it. This patent makes infusing antioxidants into various foods, drinks, creams and other products simple and cost effective.
This patent also better reflects how mother nature combines antioxidants. The user of this series of patents can pick and choose the ratios of various antioxidants to go into their products. This maximizes the benefits of consuming antioxidants just like mother nature intended.

Below is the description for the USPTO:
Methods and formulations for infusing bioavailable flavonoid tinctures into food, beverage, cosmetic or drug products with minimal or no effect on the alcohol by volume of the product is provided. A flavonoid tincture includes an amount of trans-resveratrol, pterostilbene, quercetin, or combinations thereof, mixed with a solvent of pure, or majority by weight, ethanol or Dimethyl sulfoxide The tincture is added to various food and beverages to make a bioavailable amount of flavonoids to be absorbed and metabolized by the body providing demonstrated health benefits.

Patent publications:

US 9763895

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kpopejoy (United States)

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