🌟 Patent of the Week: Pea Seed Coat Fractions for Improved Health
University of Alberta’s Innovative Method to Enhance Insulin Sensitivity and Glucose Tolerance
What’s the Big Idea?
Managing insulin sensitivity and glucose tolerance can be challenging, but the University of Alberta has developed an exciting new method using pea seed coat fractions. By processing these fractions through cooking and freeze-drying, this innovative solution can significantly improve health outcomes such as insulin sensitivity, glucose control, and even reduce body weight and fat content.
Why It Matters
Maintaining good insulin sensitivity and glucose tolerance is crucial for preventing and managing conditions like diabetes. This new method using pea seed coat fractions offers a natural and effective way to enhance these health parameters. The process ensures the bioavailability and bioactivity of beneficial compounds, making it a promising addition to both human and animal diets. Improved insulin sensitivity and glucose control can lead to better overall health and quality of life.
Stage of Development
This technology is currently in the patent stage with promising potential. Researchers are working on fine-tuning the method and exploring its applications in various food and health products to maximize its benefits.
Interested?
For more details or to explore licensing opportunities, please contact the University of Alberta’s tech transfer office.
The Details
Patent Status: CA2860730
Reference: ExploreIP Tech Page
About the artist
Moebius (Jean Giraud), a French artist, known for his work in the Franco-Belgian bandes dessinées tradition and his collaborations with Alejandro Jodorowsky.