U.S. patent application number 11/336678 was filed with the patent office on 2006-06-08 for sports drink composition for enhancing glucose uptake into the muscle and extending endurance during physical exercise.
This patent application is currently assigned to Pacifichealth Laboratories, Inc.. Invention is credited to Robert Portman.
Application Number | 20060121172 11/336678 |
Document ID | / |
Family ID | 36574580 |
Filed Date | 2006-06-08 |
United States Patent
Application |
20060121172 |
Kind Code |
A1 |
Portman; Robert |
June 8, 2006 |
Sports drink composition for enhancing glucose uptake into the
muscle and extending endurance during physical exercise
Abstract
The present invention provides for a nutritional composition in
a dry powder form or a liquid drink form for optimizing muscle
performance during exercise. The dry nutritional composition
includes carbohydrate and protein in a ratio, in the range of 2.8
to 4.2 parts of the carbohydrate to 1.0 part of the protein. One or
more carbohydrates are sugars in the range of 50.51% to 84.81% by
weight of the dry composition wherein the carbohydrates are a
mixture of high and low glycemic sugars. One or more proteins are
in the range of 10.29% to 32.25% by weight of the dry composition.
The dry nutritional composition further includes a first vitamin
being Vitamin C in the range of 0.06% to 1.78% of the dry
composition for use as an antioxidant for preventing free radical
formation during exercise and includes a second vitamin being
Vitamin E in the range of 0.07% to 1.78% of the dry composition for
use as an antioxidant for preventing free radical formation during
exercise. The dry nutritional composition also includes
electrolytes for replenishing electrolytes lost during exercise and
for facilitating intestinal reabsorption of fluid.
Inventors: |
Portman; Robert; (Matawan,
NJ) |
Correspondence
Address: |
EZRA SUTTON, P.A.
Plaza 9 Building
900 Route 9 North
Woodbridge
NJ
07095
US
|
Assignee: |
Pacifichealth Laboratories,
Inc.
|
Family ID: |
36574580 |
Appl. No.: |
11/336678 |
Filed: |
January 20, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10638908 |
Aug 11, 2003 |
6989171 |
|
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11336678 |
Jan 20, 2006 |
|
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09824357 |
Apr 2, 2001 |
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10638908 |
Aug 11, 2003 |
|
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Current U.S.
Class: |
426/590 |
Current CPC
Class: |
A23L 2/52 20130101; A23L
33/185 20160801; A23L 33/175 20160801; A23L 2/39 20130101; A23L
33/17 20160801; Y10S 426/81 20130101; A23L 33/15 20160801; A23L
33/16 20160801; A23L 33/19 20160801 |
Class at
Publication: |
426/590 |
International
Class: |
A23L 2/00 20060101
A23L002/00 |
Claims
1. (canceled)
2. (canceled)
3. (canceled)
4. (canceled)
5. (canceled)
6. (canceled)
7. (canceled)
8. A nutritional composition in a dry powder form taken during
exercise for improving muscle performance and extending endurance
during exercise, comprising: a) a carbohydrate in the form of high
and low glycemic sugars in the range of 50.51% to 84.81% by weight
of said dry composition; and b) one or more proteins being in the
range of 10.29% to 32.25% by weight of said dry composition.
9. A nutritional composition in a liquid drink form taken during
exercise for improving muscle performance and extending endurance
during exercise, comprising: a) a carbohydrate in the form of high
and low glycemic sugars in the range of 4.06% to 10.33% by weight
of said liquid composition; and b) one or more proteins being in
the range of 1.37% to 2.19% by weight of said liquid
composition.
10. (canceled)
11. (canceled)
12. (canceled)
13. (canceled)
14. (canceled)
15. (canceled)
16. (canceled)
17. (canceled)
18. (canceled)
19. (canceled)
20. (canceled)
21. (canceled)
22. (canceled)
Description
RELATED APPLICATIONS
[0001] This application is a continuation of U.S. patent
application Ser. No. 10/638,908, filed on Aug. 11, 2003, which is a
continuation-in-part of application Ser. No. 09/824,357, filed on
Apr. 2, 2001.
FIELD OF THE INVENTION
[0002] The present invention relates to a nutritional composition
for optimizing muscle performance and extending endurance during
exercise and preventing free radical buildup and muscle damage
after exercise. More particularly, the nutritional composition
includes carbohydrates and protein in a 4 to 1 ratio to stimulate
insulin and glucose uptake during exercise, arginine for
stimulating the release of insulin, Vitamins C and E for reducing
free radical buildup and electrolytes for replenishing electrolytes
and water lost during exercise.
BACKGROUND OF THE INVENTION
[0003] Over the past thirty years, there has been extensive
research conducted on the role hydration and carbohydrate
supplementation play in improving exercise performance. This
research led to the development of sports drinks that contain
carbohydrate in the range of 6-8%, as well as essential
electrolytes such as sodium, potassium, magnesium and chloride.
Numerous studies have shown that consumption of a sports drink
during exercise containing carbohydrate and electrolytes enables
athletes to extend their endurance capacity to a greater extent
than by the consumption of water alone.
[0004] When a sports drink is consumed during exercise, the
carbohydrate is transported from the blood into the muscle where it
then can be converted into energy. Normally, glucose uptake is
controlled by insulin. However, during periods of intense activity,
there is a decrease in the production of insulin and glucose is
transported into the muscle primarily by the contraction of the
muscle cell. The uptake of glucose into the muscle is critical to
preserve muscle glycogen. To the degree that muscle glycogen is
preserved, there is an enhancement in endurance capacity since more
muscle glycogen is then available in the later stages of
exercise.
[0005] It has been shown that when insulin is stimulated during
intense exercise there is greater uptake of glucose. Increasing
carbohydrate consumption during exercise can stimulate insulin up
to a point. When high levels of carbohydrate are consumed during
exercise, however, they do not empty the stomach rapidly, so
carbohydrate intake becomes rate limiting in its ability to
stimulate insulin.
[0006] Previously, it has been shown that when protein is added to
a source of carbohydrate, it can provide enhanced stimulation of
insulin. The level of protein is critical since protein has been
shown to slow gastric emptying. U.S. Pat. No. 6,207,638 showed that
when protein is added to carbohydrate in a 4 to 1 ratio, it
provides increased insulin stimulation and enhances the synthesis
of muscle glycogen with no negative impact on rehydration following
exercise.
[0007] There is a definite need in the art for sports drinks that
will increase the uptake of glucose during exercise, thereby
providing an immediate source of energy and improve endurance by
the sparing of muscle glocogen stores. It is the object of this
invention to provide a sports drink that will improve athletic
performance during exercise.
DESCRIPTION OF THE PRIOR ART
[0008] Sports drinks to enhance stamina have been disclosed in the
prior art.
[0009] Prinkkila in U.S. Pat. No. 4,853,237 discloses a fitness
drink powder containing glucose polymer, various salts and fruit
acid. The drink composition of Prinkkila is designed to be
available to the body in an optimum manner. In addition, the drink
product is designed to maintain a high sugar concentration in the
blood during physical exertion.
[0010] In U.S. Pat. No. 5,032,411 Stray-Gunderson discloses a
hypotonic beverage with essential electrolytes, minerals and
carbohydrates. Because the beverage composition is hypotonic, the
stomach empties very rapidly and the composition can produce a
beneficial physiologic response.
[0011] Kahm in U.S. Pat. No. 4,042,684 discloses a dietetic
beverage containing sugar and essential salts. The composition is
said to enhance energy stores. In addition, the composition does
not require preservatives. The mixture of glucose and fructose used
in the composition produces rapid transport of glucose out of the
digestive system while fructose is more slowly transported out of
the system.
[0012] Strahl in U.S. Pat. No. 6,039,987 discloses a composition to
prevent dehydration and prevent cramps which contains electrolytes,
carbohydrates and quinine.
[0013] King in U.S. Pat. No. 5,780,094 discloses a sports beverage
containing a saccharide in the amount of 1.25% weight to volume of
glucose.
[0014] Simone in U.S. Pat. No. 5,397,786 discloses a rehydration
drink that contains carbohydrate, various electrolytes and one
ammonia neutralizer such as aspartate, arginine and glutamate.
[0015] A flavored and sweetened aqueous dietetic beverage used to
rehydrate the body is disclosed by Boyle in U.S. Pat. No.
4,874,606. L-aspartyl-L-phenyl-alanine methyl ester is included in
the beverage to increase the degree of gastric emptying.
[0016] None of the prior art patents disclose the nutritional
composition of the present invention for enhancing endurance and
performance during exercise.
[0017] Accordingly, it is an object of the present invention is to
provide a nutritional composition for optimizing muscle performance
during exercise.
[0018] Another object of the present invention is to provide a
nutritional composition that will speed the uptake of glucose into
the muscle cell during exercise.
[0019] Another object of the present invention is to provide a
nutritional composition that will increase the efficiency of every
gram of every carbohydrate consumed during exercise.
[0020] Another object of the present invention is to provide a
nutritional composition for restoring fluid and electrolytes and
for replenishing glycogen stores in the muscle and for reducing
oxidative and muscle stress.
[0021] Another object of the present invention is to provide a
nutritional composition to speed the uptake of glucose into the
muscle, thereby sparing muscle glycogen stores and extending
endurance.
[0022] Another object of the present invention is to provide a
nutritional composition that restores fluid and electrolyte levels
that are depleted during exercise.
[0023] Another object of the present invention is to provide a
nutritional composition that reduces oxidative stress by preventing
the buildup of free radicals that form as a consequence of
exercise.
SUMMARY OF THE INVENTION
[0024] The present invention provides for a nutritional composition
in a dry powder form for optimizing muscle performance during
exercise. The dry nutritional composition includes carbohydrate and
protein in a ratio, in the range of 2.8 to 4.2 parts of the
carbohydrate to 1.0 part of the protein. One or more carbohydrates
are sugars in the range of 50.51% to 84.81% by weight of the dry
composition wherein the carbohydrates are a mixture of high and low
glycemic sugars. One or more proteins are in the range of 10.29% to
32.25% by weight of the dry composition. The dry nutritional
composition further includes a first vitamin being Vitamin C in the
range of 0.06% to 1.78% of the dry composition for use as an
antioxidant for preventing free radical formation during exercise;
includes a second vitamin being Vitamin E in the range of 0.07% to
1.78% of the dry composition for use as an antioxidant for
preventing free radical formation during exercise. The dry
nutritional composition also includes a first electrolyte ion being
sodium (Na.sup.+) compounds in the range of 0.18% to 1.34% by
weight of the dry composition for replenishing electrolytes lost
during exercise and for facilitating intestinal reabsorption of
fluids; a second electrolyte ion being potassium (K.sup.+)
compounds in the range of 0.02% to 0.89% by weight of the dry
composition for replenishing electrolytes lost during exercise and
for facilitating intestinal reabsorption of fluids; and a third
electrolyte ion being magnesium (Mg.sup.+2) compounds in the range
of 0.06% to 1.77% by weight of the dry composition for replenishing
electrolytes lost during exercise and for facilitating energy
dependent processes.
BRIEF DESCRIPTION OF THE DRAWINGS
[0025] Further objects, features, and advantages of the present
invention will become apparent upon the consideration of the
following detailed description of the presently-preferred
embodiment when taken in conjunction with the accompanying
drawings, wherein:
[0026] FIG. 1 is a graph showing a comparison of the nutritional
composition, a drink containing the same quantity of carbohydrate
as the nutritional composition and placebo on endurance capacity
during exercise.
DETAILED DESCRIPTION OF THE PREFERRED AND ALTERNATE EMBODIMENTS
[0027] The invention is based on the unexpected and surprising
discovery that by providing a nutritional composition that contains
carbohydrate in the form of high and low glycemic sugars and
protein in a ratio in the range of 2.8 to 4.2 parts of said
carbohydrates to 1.0 part of said protein the energy efficiency of
every gram of carbohydrate consumed during exercise is
significantly increased.
[0028] A second unexpected and surprising discovery is that a
carbohydrate protein ratio in the range of 2.8 to 4.2 parts of said
carbohydrates to 1.0 part of said protein permits protein to
increase glucose uptake during exercise by stimulating insulin
while not interfering with gastric emptying which would impact
fluid and carbohydrate absorption during exercise.
[0029] A third unexpected and surprising discovery is that the
nutritional composition of the present invention significantly
increases endurance during exercise when compared to a sports drink
containing the same amount of carbohydrate.
[0030] The nutritional composition of the preferred and alternate
embodiments of the present invention are in a dry form, a liquid
drink, a bar or a gel format. The nutritional composition is used
to enhance performance and extend endurance during exercise and
prevent the build up of free radicals after exercise.
[0031] In the present invention the preferred and alternate
embodiments of the nutritional composition are as follows for a dry
composition and for a liquid drink composition.
Preferred Embodiment
[0032] The nutritional composition for improving muscle performance
and extending endurance during exercise includes nutritional agents
being carbohydrates, proteins, antioxidant Vitamins E and C, the
amino acid arginine, electrolytes, flavoring agents, coloring
agents and diluents. Carbohydrates include high and low glycemic
sugars selected from the group consisting of aldohexoses,
disaccharides and polysaccharides, such sugars being glucose,
glucose polymers, dextrose, maltose, maltodextrins, maltotriose,
lactose, galactose, sucrose, high fructose corn syrup, beet sugar,
cane sugar, and sucanat ketohexoses such sugars being arabinose,
ribose, fructose, sorbose, tagatose and sorbitol. Total
carbohydrates are in the range of 50.51% to 84.81% (See Table B)
(For an alternate range, see Table A.) by weight of the dry
nutritional composition, having a preferred percentage of 74.57%
(See Table A) by weight of the dry nutritional composition.
[0033] One or more protein compounds are used in the forming of the
dry nutritional composition. These proteins are used as a source of
stimulation of insulin during exercise. Protein sources are
selected from the group consisting of calcium caseinate, whey
protein concentrate, whey protein isolate, whey protein
hydrolyzate, soy protein, casein hydrolyzate, rice protein, wheat
protein, corn protein and yeast concentrate. Total proteins are in
the overall range of 10.29% to 32.25% (See Table B) (For an
alternate range, see Table A.) by weight of the dry nutritional
composition, having a preferred percentage of 18.66% (See Table A)
by weight of the dry nutritional composition.
[0034] Carbohydrates and proteins are in the ratio in the range of
2.8 to 4.2 parts of the carbohydrates to 1.0 part of the protein
such that the carbohydrate is used for providing energy during
exercise and the protein is used to accelerate the transport of the
carbohydrate into the muscle cell during exercise thereby improving
the efficiency of each gram of the carbohydrate. When the
carbohydrate to protein ratio is less than 2.8, the protein has an
adverse effect on gastric emptying which would slow rehydration and
glucose absorption during exercise. Our research has shown that at
a ratio of 4 to 1 (carbohydrate to protein) the benefits of protein
on speeding glucose uptake during exercise are optimized with no
negative impact on gastric emptying and rehydration.
[0035] The first vitamin compound used is Vitamin C in the overall
range of 0.06% to 1.78% (See Table B) (For an alternate range, see
Table A.) by weight of the dry nutritional composition, having a
preferred percentage of 0.35% (See Table A) by weight of the dry
nutritional composition. A second vitamin compound used is Vitamin
E in the overall range of 0.07% to 1.78% (See Table B) (For an
alternative range, see Table A.) by weight of the dry nutritional
composition, having a preferred percentage of 0.35% (See Table A)
by weight of the dry nutritional composition. These vitamins are
used as antioxidants for preventing free radical formation during
exercise.
[0036] Electrolytes being sodium, potassium and magnesium compounds
are used within the nutritional composition for replenishing the
electrolytes lost during exercise, for facilitating intestinal
reabsorption of fluids, and for facilitating energy dependent
processes. A first electrolyte being sodium compounds include
sodium chloride, sodium acetate, acidic sodium citrate, acidic
sodium phosphate, sodium bicarbonate, sodium bromide, sodium
citrate, sodium lactate, sodium phosphate, anhydrous sodium
sulphate, sodium sulphate, sodium tartrate, sodium benzoate and
sodium selenite. A second electrolyte being potassium compounds
include potassium chloride, potassium acetate, potassium
bicarbonate, potassium bromide, potassium citrate,
potassium-D-gluconate, monobasic potassium phosphate, potassium
tartrate, potassium sorbate and potassium iodide. A third
electrolyte being magnesium compounds include magnesium chloride,
magnesium oxide, magnesium sulphate, magnesium carbonate, magnesium
aspartate and magnesium silicate. A first electrolyte ion being
sodium (Na.sup.+) compounds are in the overall range of 0.18% to
1.34% (See Table B) by weight of the dry nutritional composition,
and have a preferred amount of 0.52% (See Table A) by weight of the
dry nutritional composition. A second electrolyte ion being
potassium (K.sup.+) compounds are in the overall range of 0.02% to
0.89% (See Table B) by weight of the dry nutritional composition,
and have a preferred percentage of 0.09% (See Table A) by weight of
the dry nutritional composition. A third electrolyte ion being
magnesium (Mg.sup.+2) compounds are in the overall range of 0.28%
to 0.42% by weight of the dry nutritional composition and have a
preferred percentage of 0.35% by weight of the dry nutritional
composition. For alternate overall ranges of electrolytes Na.sup.+,
K.sup.+ and Mg.sup.+2 see Table A.
[0037] Other component constituents of the nutritional composition
in dry and liquid form include flavor components and/or colorant
components. The flavor component for the nutritional composition of
the present invention is provided to impart a particular and
characteristic taste and sometimes an aroma to the nutritional
composition. The use of a flavor component in the nutritional
composition also provides an enhanced aesthetic quality to the
nutritional composition which will increase the user's appeal in
using the product. The flavor component is selected from the group
consisting of water soluble natural or artificial extracts that
include apple, banana, cherry, cinnamon, cranberry, grape,
honeydew, honey, kiwi, lemon, lime, orange, peach, peppermint,
pineapple, raspberry, tangerine, watermelon, wild cherry, and
equivalents and combinations thereof, being in the overall range of
2.35% to 8.73% (See Table B) (For an alternate range, see Table A.)
by weight of the dry nutritional composition and have a preferred
percentage of 4.07% (See Table A) by weight of the dry nutritional
composition.
[0038] The colorant component for the nutritional composition of
the present invention is provided to impart a characteristic color
in conjunction with a particular flavor to the nutritional
composition. For example, a yellow color is used for a banana
flavor, or a red color for a cherry flavor. The colorant component
is selected from the group consisting of water soluble natural or
artificial dyes that include FD&C dyes (food, drug and cosmetic
use dyes) of blue, green, orange, red, yellow and violet; iron
oxide dyes; ultramarine pigments of blue, pink, red and violet; and
equivalents thereof; being in the overall range of 0.09% to 4.33%
(See Table B) (For a alternate range, see Table A.) by weight of
the dry nutritional composition having a preferred percentage of
0.03% (see Table A) by weight of the dry nutritional composition.
The dyes discussed above are well known, and are commercially
available materials, with their chemical structure being described,
e.g., in 21 C.F.R. Part 74 (as revised Apr. 1, 1988) and the CTFA
Cosmetic Ingredient Handbook, (1988), published by the Cosmetics,
Toiletry and Fragrancy Association, Inc.
First Alternate Embodiment
[0039] Typically, the dry nutritional composition, as shown in
Tables A and B, is mixed with water, such that approximately 36
grams of the dry nutritional composition is dissolved in twelve
(12) ounces of water (340.2 grams) in order to provide the
nutritional drink composition. Tables C and D shows the dry weight
in grams of the constituent compounds of the nutritional
composition prior to the dilution using water.
[0040] Total carbohydrates are in the overall range of 4.06% to
10.33% by weight of the nutritional drink composition having a
preferred range of 5.76% to 7.59% by weight of the nutritional
drink composition. See Tables D and C, respectively.
[0041] Total proteins are in the overall range of 1.37% to 2.19% by
weight of the nutritional drink composition having a preferred
range of 1.42% to 1.92% by weight of the nutritional drink
composition. See Tables D and C, respectively.
[0042] The first vitamin compound used is Vitamin C in the overall
range of 0.01% to 0.11% by weight of the liquid nutritional
composition having a preferred range of 0.03% to 0.04% by weight of
the liquid nutritional composition. A second vitamin compound used
is Vitamin E in the overall range of 0.01% to 0.11% by weight of
the liquid nutritional composition having a preferred range of
0.03% to 0.04% by weight of the liquid nutritional composition. See
Tables D and C, respectively.
[0043] A first electrolyte ion being sodium (Na.sup.+) compounds
are in the overall range of 0.03% to 0.08% by weight of the liquid
nutritional composition having a preferred range of 0.04% to 0.05%
by weight of the liquid nutritional composition. A second
electrolyte ion being potassium (K.sup.+) compounds are in the
overall range of 0.00% to 0.06% by weight of the liquid nutritional
composition having a preferred range of 0.01% to 0.01% by weight of
the liquid nutritional composition. A third electrolyte ion being
magnesium (Mg.sup.+2) compounds are in the overall range of 0.01%
to 0.11% by weight of the liquid nutritional composition having a
preferred range of 0.03% to 0.04% by weight of the liquid
nutritional composition. See Tables D and C, respectively.
[0044] The flavor component is in the overall range of 0.32% to
0.55% by weight of the liquid nutritional composition having a
preferred range of 0.31% to 0.42% by weight of the liquid
nutritional composition. See Tables D and C, respectively.
[0045] The colorant component is in the overall range of 0.01% to
0.28% by weight of the liquid nutritional composition having a
preferred range of 0.001% to 0.001% by weight of the liquid
nutritional composition. See Tables D and C, respectively.
[0046] Other embodiments for the nutritional composition include
energy bars where the carrier is in the form of chocolate, oats,
wheat, peanut butter, semi-dried fruits, grains and combinations
thereof; and a gel.
Clinical Study
[0047] A study was conducted to measure the nutritional drink
composition of the present invention versus a conventional
carbohydrate sports drink containing an equal amount of
carbohydrate and a placebo drink. The object of this study was to
measure the effect of performance parameters particularly endurance
capacity during exercise.
[0048] The study was conducted with 10 trained male cyclists
between 18-28 years of age measuring the effect of the nutritional
composition, a beverage containing an equivalent amount of
carbohydrate as the nutritional composition and a placebo beverage.
The study was a crossover design in which all subjects received
three treatments. On three separate occasions the subjects
exercised as follows: (a) a 30 minute warm-up at 35% VO2 max
followed by cycling 6 times for 8 minutes at 75% VO2 max alternated
with cycling 6 times for 8 minutes at 45% VO2 max. (b) the subjects
rested for 3 minutes and thereafter the exercise intensity was
increased to 75% VO2 max for 3 minutes followed by 3 minutes at 45%
VO2 max (c) the sequence was repeated 9 times. (d) after a second 3
minutes rest period cycling was resumed at 45% VO2 max for 5
minutes, continued at 60% VO2 max for 5 minutes and increased to
85% VO2 max until fatigue. Fatigue was defined as the point in time
at which the subjects could no longer maintain the required
exercise intensity for 15 seconds continuously or until they
stopped cycling for the third time.
[0049] During each exercise session, the subjects received either a
placebo drink, the nutritional drink composition or a drink
containing the same amount of carbohydrate as the nutritional drink
composition. The trials were randomly assigned and spaced 7 days
apart. During the trial, blood was sampled and exercise parameters
were measured.
[0050] The results showed that subjects receiving the nutritional
drink composition significantly improved (p<0.05) endurance
capacity by 24% over the drink containing the same amount of
carbohydrate and by 60% over the placebo (water). These results
showed that the nutritional drink composition, by stimulating
insulin, increased the uptake of glucose into the muscle cell. This
glucose could then provide an immediate source of energy to the
muscle sparing muscle glycogen. By increasing the energy efficiency
of every gram of carbohydrate consumed the nutritional drink
composition spares muscle glycogen thereby extending endurance
during exercise.
Advantages of the Present Invention
[0051] Accordingly, an advantage of the present invention is that
it provides for a nutritional composition for optimizing muscle
performance during exercise.
[0052] Another advantage of the present invention is that it
provides a nutritional composition that will speed the uptake of
glucose into the muscle cells during exercise.
[0053] Another advantage of the present invention is that it
provides a nutritional composition that will increase the
efficiency of every gram of every carbohydrate consumed during
exercise.
[0054] Another advantage of the present invention is that it
provides for a nutritional composition for restoring fluid and
electrolytes, and for replenishing glycogen stores in the muscle
and for reducing oxidative and muscle stress.
[0055] Another advantage of the present invention is that it
provides for a nutritional composition to speed the uptake of
glycogen into the muscle, thereby sparing muscle glycogen stores
and extending endurance.
[0056] Another advantage of the present invention is that it
provides for a nutritional composition that restores fluid and
electrolyte levels that are depleted during exercise.
[0057] Another advantage of the present invention is that it
provides for a nutritional composition that reduces oxidative
stress by preventing the buildup of free radicals that form as a
consequence of exercise.
[0058] A latitude of modification, change, and substitution is
intended in the foregoing disclosure, and in some instances, some
features of the invention will be employed without a corresponding
use of other features. Accordingly, it is appropriate that the
appended claims be construed broadly and in a manner consistent
with the spirit and scope of the invention herein. TABLE-US-00001
TABLE A PREFERRED EMBODIMENT OF DRY COMPOSITION INGREDIENT
Preferred % Preferred Low High Low % High % 1 Carbohydrates in the
form of high and low glycemic sugars selected 25.66 74.57% 20.53
30.79 66.16% 81.48% from the group consisting of aldohexoses,
disaccharides and polysaccharides such sugars being glucose,
glucose polymers, dextrose, maltose, maltodextrins, maltotriose,
lactose, galactose, 2 Proteins such as calcium caseinate, whey
protein concentrate, whey 6.42 18.66% 5.14 7.70 13.26% 25.60%
protein isolate, soy protein, casein hydrolyzate, meat protein
concentrate and yeast concentrate 3 A first electrolyte being
sodium compounds such as sodium chloride, 0.18 0.52% 0.14 0.22
0.35% 0.78% sodium acetate, acidic sodium citrate, acidic sodium
phosphate, sodium amino salicylate, sodium bicarbonate, sodium
bromide, sodium citrate, sodium lactate, sodium phosphate, sodium
salic 4 A second electrolyte being potassium compounds such as
potassium 0.03 0.09% 0.02 0.04 0.06% 0.13% chloride, potassium
acetate, potassium bicarbonate, potassium bromide, potassium
citrate, potassium-D-gluconate, monobasic potassium phosphate,
potassium tartrate, potassium sorbate and pota 5 A third
electrolyte being magnesium compounds such as magnesium 0.12 0.35%
0.10 0.14 0.23% 0.52% chloride, magnesium oxide, magnesium
sulphate, magnesium carbonate, magnesium aspartate and magnesium
silicate 6 A first vitamin being Vitamin C 0.12 0.35% 0.10 0.14
0.23% 0.52% 7 A second vitamin being Vitamin E such as vitamin E
acetate 0.12 0.35% 0.10 0.14 0.23% 0.52% 8 An amino acid being
Arginine 0.10 0.29% 0.08 0.12 0.19% 0.44% 9 Emulsifier 0.25 0.73%
0.20 0.30 0.49% 1.09% 10 Flavors 1.40 4.07% 1.12 1.68 2.75% 5.98%
11 Colors 0.01 0.03% 0.01 0.01 0.02% 0.04% 34.41 100.00% 27.53
41.29 83.98% 117.10%
* * * * *