Food Composition For Rapidly Attenuating Inflammatory Responses

摘要

The invention pertains to the use of a lipid fraction and/or a protein fraction for the manufacture of a composition for causing an immediate attenuation of the inflammatory response. The lipid and/or protein stimulate the parasympathetic nervous system centrally or peripherically via the gastrointestinal tract leading to rapid attenuation of the inflammatory response via stimulation of nicotinic receptors by vagal efferents. The lipid fraction preferably contains 6-50 wt. % of phospho-lipids and the protein fraction preferably comprises intact whey or casein or hydrolysed soy protein. Additionally, components such as mono-sodium glutamate or betaine are included to optimise vagal stimulation.