The present invention relates to novel colipase-lipase inhibitors of the general formulae to be used in the treatment of prophylaxis of obesity, as well as pharmaceutical compositions containing the same, and method for treating obesity using said compounds.

The present invention relates to the treatment of gastrointestinal disease and/or cancer, and a method of weight gain, via the ingestion of polymeric compositions in humans, animals or birds in need of said treatment. The invention provides methods for the treatment of cancer, the treatment and/or prevention of gastrointestinal disease and/or infection and/or diarrhoea, and a method for increasing weight gain in humans, animals or birds comprising administering to said humans, animals or birds an effective amount of a pharmaceutical or veterinary composition or feed additive, comprising an effective amount of a polymer and/or copolymer, having the repeating polymeric unit (I) wherein R is H or alkyl, usually C1 to C4, or this unit in hydrated, hemiacetal or acetal form, together with a pharmaceutically or veterinarally acceptable carrier, diluent, adjuvant, excipient and/or controlled release system.

The present invention relates to a visceral fat decreasing agent, a visceral fat accumulation inhibitor and a body fat distribution improver, each comprising as an active ingredient a thiazolidine derivative represented by the following formula (IV): wherein A<3> represents an optionally substituted phenyl or oxazolyl group.

A digestive system disease therapeutic or preventive agent containing as an active ingredient a diaminotrifluoromethylpyridine derivative represented by the formula (I) or its salt: wherein X is a -CW<1>R<1> group, a -COCOR<2> group, a -CW<1>NHCOR<2> group, a -C(=W<1>)W<2>R<3> group or a -CW<1>N(R<4>)R<5> group; Y is an alkyl group, a -CW<3>R<6> group, a -COCOR<7> group, a -NHCOR<7> group, a -C(=W<3>)W<4>R<8> group, a -(NH)mSO2R<9> group, a -(NH)mSO2OR<10> group or a -(NH)mSO2N(R<11>)R<12> group; each of R<1>, R<6> and R<9> is a chain hydrocarbon group, a monocyclic hydrocarbon group, a polycyclic hydrocarbon group, a monocyclic heterocycle group or a polycyclic heterocycle group; each of R<2> and R<7> is an alkyl group, an alkoxy group, a phenyl group or a phenoxy group; each of R<3>, R<8> and R<10> is an alkyl group, an alkenyl group, an alkynyl group, a cycloalkyl group, a phenyl group or a benzyl group; each of R<4>, R<5>, R<11> and R<12> is an alkyl group; each of W<1>, W<2>, W<3> and W<4> is an oxygen atom or a sulfur atom; and m is 0 or 1.

The present invention relates to use of a milk apoprotein or a mixture thereof to prevent or treat microbial or viral infection of the human or animal body. It is believed that this is achieved by inhibiting adhesion of potential pathogens. More preferably, at least one milk apoprotein or a mixture thereof is administered, simultaneously or sequentially, with either or both of at least one free fatty acid or a mixture thereof or a monoglyceride thereof; and/or at least one organic acid or a salt or ester thereof or a mixture thereof. The active agent(s) may be delivered by means of a pharmaceutically acceptable delivery system which includes parenteral solutions, ointments, eye drops, nasal sprays, intravaginal devices, surgical dressings, medical foods or drinks, oral healthcare formulations and medicaments for mucosal applications.

The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extraction techniques to extract lipids from liquid dairy products and dairy process streams. Preferred solvents for use in the described near critical extraction techniques are ether based solvents that are partially miscible with water. A particularly preferred solvent for use in the invention is dimethyl ether.

The invention relates to a pre-dough concentrate for producing baked products, a method for producing a pre-dough concentrate, the use of one such pre-dough concentrate for producing baked products, and the baked products produced using one such pre-dough concentrate. For various reasons, a suitable alternative must be available both for baked products and for pre-dough. The inventive pre-dough is based on cereal bran or parts thereof modified in a mechanical, thermal, thermal-pneumatic and/or mechanical-thermal manner, and completed with yeast and ascorbinic acid. The pre-dough concentrate is a substitute product for pre-dough, with similar, identical or improved functional properties, depending on the criterion, such as a good pre-dough made from rye flour, semi-refined flour, and refined flour. The pre-dough concentrate is significantly distinguished from commercially available baked products by the bioactivity thereof.

The present invention is directed to antixoidant peptides produced by the proteolytic digestion of soy protein isolate. These peptides may be purified and used in either pharmaceutical or dietary compositions.

The invention relates to a ready-for-use bakery dough product which can be preserved in the refrigerator and which is prepared from flour, sugar, egg, starch, emulsifiers, baking powder, water and fat, and provided in a bar or block form. This bakery dough is placed in a baking tin and then baked to form individual baked products. In addition, the block can be formed of different dough layers or strips, or each portion can be provided with a different color, decoration or filling. Different doughs can be swirled together to provide a marbled appearance in the block or in the layers or strips. The dough and resulting bakery product can be filled.

The invention relates to a ready-for-use bakery dough product which can be preserved in the refrigerator and which is prepared from flour, sugar, egg, starch, emulsifiers, baking powder, water and fat, and provided in a bar or block form. This bakery dough is placed in a baking tin and then baked to form individual baked products. In addition, the block can be formed of different dough layers or strips, or each portion can be provided with a different color, decoration or filling. Different doughs can be swirled together to provide a marbled appearance in the block or in the layers or strips. The dough and resulting bakery product can be filled.