FORM 2
THE PATENTS ACT 1970
(39 of 1970)
AND
The Patents Rules, 2003
COMPLETE SPECIFICATION
(See section 10 and rule 13)
1. TITLE OF THE INVENTION:
"A synergistic composition comprising Mango fruit, Aloe vera juice and Aloe vera chunks and the preparation thereof
2. APPLICANT:
(a) NAME: Mr. SINGH, Satwinder
(b) NATIONALITY: Indian
(c) ADDRESS: G-101, Gokul Nagari 2, W.E.Highway, Kandivali (East), Mumbai 400101, Maharashtra State, India.

(a) NAME: Dr. Mrs. KAUR, Mandeep
(b) NATIONALITY: Indian
(c) ADDRESS: G-101, Gokul Nagari 2, W.E.Highway, Kandivali (East), Mumbai 400101, Maharashtra State, India.
3. PREAMBLE TO THE DESCRIPTION:
The following specification particularly describes the invention and the manner in which it is to be performed.

DESCRIPTION
Technical field of the invention.
The present invention relates to a synergistic compositions derived from the fruit of the Mangiferaindica tree, otherwise known as the Mango fruit and Aloe vera in ready to drink Juice form with Aloe vera chunks. More particularly, the present invention relates to nutraceutical compositions comprising a mixture of the pulp of the Mango fruit combined with A/oeyerajuice to provide good health, good taste and acceptability to have Aloe vera juice.
Background of the invention
In the prior art, there are aloe vera drinks containing vinegar, it uses aloe juice content is low, nutrition simple, monotonous taste, cannot meet consumer demand.
Mangiferaindica, commonly used herb in ayurvedic medicine. Although review articles on this plant are already published, but this review article is presented to compile all the updated information on its phytochemical and pharmacological activities, which were performed widely by different methods. Studies indicate mango possesses antidiabetic, anti-oxidant, anti-viral, cardiotonic, hypotensive, anti-inflammatory properties. Various effects like antibacterial, anti fungal, anthelmintic, anti parasitic, anti tumor, anti HIV, antiboneresorption, antispasmodic, antipyretic, antidiarrhoeal, antiallergic, immunomodulation, hypolipidemic, anti microbial, hepatoprotective, gastroprotective have also been studied. These studies are very encouraging and indicate this herb should be studied more extensively to confirm these results and reveal other potential therapeutic effects. Clinical trials using mango for a variety of conditions should also be conducted.
Chemical constituents of Ml are always of an interest. The different chemical constituents of the plant, especially the polyphenolics, flavonoids,

triterpenoids. Mangiferin a xanthone glycoside major bio-active constituent, isomangiferin, tannins &gallic acid derivatives. The bark is reported to contain protocatechic acid, catechin, mangiferin, alanine, glycine, y-aminobutyric acid, kinic acid, shikimic acid and the tetracyclic triterpenoids cycloart-24-en-3(3,26diol, 3-ketodammar-24 (E)-en-20S,26-diol, C-24 epimers of cycloart-25 en 3(3,24,27-triol and cycloartan-3(3,24,27-triol.
Indicoside A and B, manghopanal, mangoleanone, friedelin, cycloartan-3p-30-diol and derivatives, mangsterol, manglupenone, mangocoumarin, n-tetacosane, n-heneicosane, n-triacontane and mangiferolic acid methyl ester and others isolated from stem bark of Ml. Mangostin, 29-hydroxy mangiferonic acid and mangiferin have been isolated from the stem bark together with common flavonoids. The flower yielded alkyl gallates such as gallic acid, ethyl gallate, methyl gallate, n-propyl gallate, n-pentylgallate, n-octylgallate, 4-phenyl gallate, 6-phenyl-n-hexyl gallate and dihydrogallic acid. Root of mango contains the chromones, 3-hydroxy-2-(4'-methylbenzoyl)-chromone and 3-methoxy-2-(4'-methyl benzoyl)-chromone. The leaf and flower yield an essential oil containing humulene, elemene, ocimene, linalool, nerol and many others. The fruit pulp contains vitamins A and C, |3-carotene and xanthophylls. An unusual fatty acid, cis-9, cis-15-octadecadienoic acid was isolated from the pulp lipids of mango. Phenolic Antioxidants, Free Sugars and Polyols isolated and analyzed from Mango (Ml) Stem Bark. All structures were elucidated by ES-MS and NMR spectroscopic methods. Quantitative analysis of the compounds has been performed by HPLC, and mangiferin was found to be the predominant component.
Polyphenols have been characterized in mango puree concentrate by HPLC with diode array and mass spectrometric detection. A rapid method was developed for quantitative determination of beta-carotene, including cis-isomers, in dried mango. HPLC method was developed to determine carotenoids in Taiwanese mango. 5-Alkyl- and 5-alkenylresorcinols, as well as their hydroxylated derivatives, extracted from mango (Ml) peels, purified on polyamide and characterized by high-performance liquid

chromatography/atmospheric pressure chemical ionization mass
spectrometry (HPLC/APcl-MS) for the first time. Xanthophyll esters,
carotenes, and tocopherols has been identified and quantified in the fruit of
seven mexican mango cultivars by liquid chromatography-atmospheric
pressure chemical ionization-time-of-flight mass spectrometry [LC-(APcl
(+))-MS]. A simple, precise, and rapid HPTLC method was established for
quantitative determination of the bioactive marker compound mangiferin in
the stem bark & leaves of Ml. The method was validated for selectivity,
linearity, precision, accuracy, and robustness. The natural C-
glucosidexanthonemangiferin [2-C-|3-Dgluco-pyranosyl-1,3,6,7-
tetrahydroxyxanthone; C19H18011; Mw, 422.35; melting point, anhydrous 271 °C has been reported in various parts of Ml leaves, fruits, stem bark, heartwood and roots. The presence of a phenolic compound from leaves of Ml which was named as homomangifirin.
Although a lot of pharmacological investigations have been carried out based on the ingredients present but a lot more can still be explored, exploited and utilized. A summary of the findings of these studies is presented below.
Reactive oxygen species (ROS) possess a strong oxidizing effect and induce damage to biological molecules, including proteins, lipids and DNA, with concomitant changes in their structure and function. The major nutritional antioxidants, vitamin E, vitamin C and p-carotene, may be beneficial to prevent several chronic disorders considerable interest has arisen in the possible reinforcement of antioxidant defenses, both for chemoprevention and treatment purposes. The extract showed a powerful scavenging activity of hydroxy radicals and acted as a chelator of iron. It also showed a significant inhibitory effect on the peroxidation of rat brain phospholipid and prevented DNA damage caused by bleomycin or copper-phenenthroline systems The interaction of Vimang (Ml extract) with Fe (III) was studied and the results justify the high efficiency of Vimang as an agent protecting from iron-induced oxidative damage. The work has been carried out to investigate the pulp composition of four mango cultivars (Haden, Tommy Atkins and Uba) at the ripening stage in relation to three components with antioxidant potential (total phenolics, carotenoids and ascorbic acid). These results corroborated previous information that mangoes are a good

source of antioxidants in human diet. In vitro antioxidant and free radical scavenging properties of a stem bark aqueous extract of mango tree (Ml), whose formulations are used in Cuba as food supplements under the brand name of Vimang, Luminol-enhanced chemiluminescence was used to elucidate the effect of this extract on the generation of reactive oxygen species in PMA- or zymosan-stimulated human polymorphonuclear leukocytes and on superoxide radicals generated in the hypoxanthine-xanthine oxidase reaction. Part of this Ml extract antioxidant activity could be ascribed to the presence of mangiferin as its main component. The iron-complexing ability of Vimang as a primary mechanism for protection of rat liver mitochondria against Fe2+-citrate-induced lipoperoxidation was reported. The results are of pharmacological relevance since Vimang could be a potential candidate for antioxidant therapy in diseases related to abnormal intracellular iron distribution or iron overload. The protective abilities of Ml stem bark extract (Vimang) 50-250 mgkg(-1), mangiferin 50 mgkg(-1) and selected antioxidants (vitamin C 100 mgkg(-1), vitamin E 100 mgkg(-1)and beta -carotene 50 mgkg(-1)) against the 12-0-tetradecanoylphorbol-13-acetate (TPA)-induced oxidative damage in serum, liver, brain as well as in the hyper-production of reactive oxygen species (ROS) by peritoneal macrophages was compared.
Immunomodulatory activity of alcoholic extract of stem bark of Ml was investigated in mice. It is concluded that test extract is a promising drug with immunostimulant properties. Mangiferin mediates the down-regulation of NF-xB, suppresses NF-xB activation induced by inflammatory agents, including tumor nuclear factor (TNF), increases the intracellular glutathione (GSH) levels and potentiates chemotherapeutic agent-mediated cell death; this suggests a possible role in combination therapy for cancer. It is likely that these effects are mediated through mangiferin ROS quenching and GSH rising; increased intracellular (GSH) levels are indeed known to inhibit the TNF-induced activation of NF-/cB.
The gel of the /\/oeveraplant (Aloebarbadensis) has a long history as a medicinal plant to treat burns, skin inflammation, etc. One of Aloe Vera's active ingredients is the complex carbohydrate called acemannan. This ingredient has been shown to be an effective treatment for several forms of

viruses and also enhances the capabilities of the immune system. Acemannan has been shown to activate several types of white blood cells within the immune system, increasing amounts of tumor necrosis factor, gamma interferon and interleukin 1, all of which increase the body's ability to destroy viruses, bacteria and tumor cells.
Aloe, native to Africa, is also known as the lily of the desert, the plant of immortality and the medicine plant. Its name derived from the Arabic "alloeh" meaning bitter, because of the bitter liquid found in the leaves. The plant is about 96% water. The rest of it contains active ingredients including essential oils, amino acids, minerals, vitamins, enzymes and glycoproteins. It is used in many liquid health treatments, sometimes in combination with other plants and herbs. The juice is soothing to digestive tract irritations, such as colitis and peptic ulcers. It is also said to facilitate digestion, aid in blood and lymphatic circulation, as well as kidney, liver and gall bladder functions. Its bitter flavor denotes alkalinity which balances the digestive acid and may be helpful for the stomach, small intestine and colon. Some have used >A/oejuice for peptic ulcers and for gastrointestinal health. Because Aloevera'is so prized for its medicinal value and its flavor is bitter, it is not generally ingested as a mere fruit or vegetable.
v4/oeveragel is the leaf pulp or mucilage, a thin clear jelly-like substance obtained from the tissue of the inner portion of the leaves. yA/oelatex, commonly referred to as aloe juice, is a bitter yellow exudate from the pericyclic tubules just beneath the outer skin of the leaves and has been used as a laxative. Its laxative effect has been attributed to the presence of anthraquinone glycosides aloin A and B, which are potent laxatives. However, aloe products for internal use have been promoted not just for constipation, but also for coughs, wounds, ulcers, diabetes, cancer, headaches, arthritis, immune-system deficiencies, and many other conditions.
What is needed is a tonic beverage to deliver the benefits of the mango fruit pulp with Aloe vera in a mixture with a high free radical absorption capacity.

Summary of the invention
It is an object of this invention to provide a product with a high capacity to absorb free radicals and nullify the side effects of Mango by Aloe vera.
In one embodiment, there is provided a nutraceutical composition containing mango juice and Aloevera. Mango with 1-25% proportion and Aloe vera 75-99%
In another embodiment, there is provided a nutraceutical composition containing mango juice and ^foevera. Mango with 25-50% proportion and Aloe vera 50-75%
In another embodiment, there is provided a nutraceutical composition containing mango juice and Aloevera. Mango with 50-75% proportion and Aloe vera 25-50%
In another embodiment, there is provided a nutraceutical composition containing mango juice and Aloe vera. Mango with 75-85% proportion and Aloevera 15-25%
Detailed description of the invention
The combination of mango and Aloe vera provides a powerful plant-based nutraceutical composition. Mango provides super-concentrated antioxidant protection from whole fruit juices and features a full array of phytonutrients including the important polyphenols and flavonoids.
Aloe Vera contains many internal benefits for the body. Aloe vera precipitates in the juice come from leaf pulpDwhich is rich in natural nutrients and fiber. It is full of amino acids, vitamins and minerals. It is also one of the most effective natural cleanser. It helps to strengthen the digestive system of the body and also stimulates cell growth.

Middle aloe verafiber is almost neutral tasting and does not dissolve easily in liquid solution unlike fruit like mango. It has the property to absorb the flavour of other fruit pulp mixed in it like mango through the process of osmosis. To the user, Aloe vera pulp will taste like pulp of Mango.
Mango has unique health benefits. By adding mango to aloe vera the benefits are passed on to the drinker. Apart from these the negative qualities of mango fruit may get neutralized owing to aloe vera benefits.
On their own different fruits have positive health effects and some may have partial side effects also.which can be minimized by addition of aloe vera.Example mango may cause pimples but aloe vera neutralizes this.
Sugar is added to provide more energy and to remove slide bitterness of Aloe vera (emodin) to make it better tasting.
The components in the inventive combination can be obtained from natural sources. When obtained from natural sources, the source can be organic. Preparation of the components from the natural sources commonly include but are not limited to extraction or evaporation (concentration). Extracts can be prepared routinely, e.g., by contacting the plant parts with a suitable solvent to extract a phytochemical or other compound from the material (e.g., see, U.S. Pat. No. 4,118,508, JP 11292777, JP 6133731 and PCT Publication WO 00/72861 by Martin, for extraction processes).
The inventive composition has an outstanding ORAC score. The test, called oxygen radical absorbance capacity, measures the total antioxidant potency of foods or supplements. It is a more precise way of determining the free radical-destroying power of a food than just focusing on individual nutrients, because ORAC takes into consideration the effect of all of the plant's compounds, including many phytochemicals that are not traditionally considered nutrients, and the impact they have when they work in concert. Very simply, a sample of a food or a chemical substance is put in a test tube to measure how well and for how long it disarms free

radicals. The test substance is then given an ORAC score that reflects its free radical neutralizing power.
Whole leaf /A/oeveraprovides not only the internal gel but also the yellow latex of the leaf cuticle (outer layer). A/oeveraextracts can eliminate dozens of different types of harmful bacteria. One of Aloe Vera's most important active ingredients is the complex carbohydrate known as acemannan. This ingredient has been shown to be an effective treatment for several forms of viruses, and it also enhances the capabilities of the immune system. Acemannan's exact mode of action is not yet fully understood. Research shows, however, that it activates several types of white blood cells within the immune system. It appears to increase amounts of tumor necrosis factor, gamma interferon and interleukin 1, all of which increase the body's ability to destroy viruses, bacteria and tumor cells.
Acemannan is effective in treatment of feline leukemia. This disease is attributed to a retrovirus and is usually lethal: Generally about 40% of infected cats die within four weeks of exhibiting clinical symptoms of the disease and 70% within eight weeks. Nevertheless, several studies have shown that acemannan dramatically changed the course of this disease. For example, in one trial 49 cats were divided into three groups and given acemannan for a 12-week period. The three groups received the acemannan intravenously, orally or by injection. Thirteen cats (26%) died during the 12-week period. Remarkably, 36 of the 49 (74%) were alive and survived five to 19 months following the start of the study.
Another study suggests that acemannan could be an adjunctive treatment for cancer. Forty-three cats and dogs with spontaneous tumors were administered acemannan by injection. In 26 of the animals (60%), the tumors showed distinct positive changes. Twelve of these animals had obvious shrinkage, encapsulation, and liquefaction or actual death of the tumor.
In addition, yA/oeveracontains at least three anti-inflammatory fatty acids that are helpful for the stomach, small intestine and colon. Recently, Moon

EJ (Angiogenesis 1999 3(2): 117-23) proved that Aloeverafetty acid beta-sitosterol has an angiogenic effect (stimulating blood vessel growth) that would be beneficial in wound healing. Furthermore,. Lim BO et al. (J. Nutr. Sci. Vitaminol. (Tokyo) 2003 49(4): 292-6) demonstrated in a longitudinal study of rats that cholesterol levels were 30% lower and there was less free radical-induced oxidative damage than in controls not receiving Aloevera.
The Aloeveralatex contains the anthraquinone glycosides aloin A and B, which are potent laxatives. They increase colonic peristalsis and possibly increase intestinal water. These effects result in somewhat more frequent stools with softer consistency. Administration of >4/oeveraalso has been shown to decrease fasting blood sugar in diabetic animals (e.g., Ghannam N. Hormone Research 1986 24:288-94).
The latex of yA/oeveraalso has been shown to be effective against bacteria such as Corynebacterium, Salmonella, Streptococcus and Staphylococcus auret/s(Martinez MJ et al. Ethnopharmacol. 1996, 51:171-74). An extract of Aloe6ar6ao'e/7s/sinactivated a number of different viruses, as did purified compounds obtained therefrom (Sydiskis RJ et al. Antimicrob Agents Chemother 1991 35(12): 2463-66). The glycoprotein verectin obtained from >4/oeverahas been shown to be a COX-2 inhibitor (Yagi A. et al Planta Med. 2003 69(3): 269-71). COX-2 inhibitors are commonly used in inflammatory conditions such as arthritis. Two important pathogens, Shigellaflexneri(a cause of watery diarrhea) and Streptococcus pyogenes{a cause of toxic shock syndrome), have become resistant to antibiotic therapy but are still susceptible to A/oevera(Ferro VA et al. Antimicrob. Agents Chemother. 2003 47(3): 1137-39).

The synergistic composition of the present invention is given below in Table 1

S.NO INGREDENTS MANGO
1 MANGO FRUIT PULP 12%
2 ALOE PULP 12%
3 BRIX 12
4 SUGAR 109g
4 ACIDITY (E300) 0.255
6 E296
7 E300 70 mg
8 E331 200 mg
9 E211 100 mg
10 E202 50 mg
11 FLAVOUR 0.4 ml
12 COLOUR E110(100PPM)
PROCESS OF PREPARATION
A. Manufacturing details of mango fruit pulp:
1. Collect the ripe fruit from the field or garden then send to factory for process.
2. Wash the ripe mango in a bloom and transfer to alleviator or conveyor there shorting the damage / spoil fruit and transfer to pulper.
3. Separate the pulp skins and seeds.
4. Collect the pulp homogenize and heated up to 105°c then fill in 3.1 kg or 5.2 kg lacquer coated tin and retort up to 85°c for 30 min. after that keep the tin cool and dry place for use to make mango drink.

B. Manufacturing details of mango fruit juice:
1. Sugar preparation - Take standard amount of sugar (sulphur less) in sugar tank and then add specify volume of water and mix in tank up to 70°c, add 2% filter (Hyflow super cell) +.2% activated carbon heat up to 82°c for 20 min the filter it with sparkle filter paper. Then collect the filtered sugar in ready sugar tank. Check the standard brix 60°.
2. Take mango pulp specify quantity (15%) that is 150 gm mango pulp + sugar syrup specify quantity (11 %) + treated water (R.O water pH 6.5, TDS 20, hardness 0) + citric acid .26% (IP grade) + sodium benzoate 100 ppm (IP grade) + potassium sorbate 50 ppm (IP grade) + ascorbic acid 50 ppm (IP grade) + colour 20 ppm (food grade) + natural identical mango flavor .04% in a mixing tray then transfer into blending tank.
3. In blending tank maintain the specify volume and maintain the standard parameter like as acidity, brix, color, flavor, taste and viscosity.
4. Homogenize above beverage and transfer to ready beverage tank. Transfer to pasteurizer (90°c) for heat treatment and fill it 72°c in pet bottles.
5. Cool the bottles into cooling tunnel after that print date coding and labeling through label machine and pack in coagulated box with batch no. code and MFD on box printing then ready for dispatch.
C. Manufacturing details of aloe vera pulp:
1. Collect the aloe Vera leaf from the field and garden.
2. Wash the leaf with treated water to remove the soil and dust partials.
3. Separate the leaf cover and side thrones and Aloe Vera pulp with knife on glass plate or ss plate manually.

4. Wash the aloe vera pulp with treated water 20 ppm potassium sorbate and keep it for 30 min in water. Again wash with R.O water and transfer in PBC carate for separate water.
5. Crush the aloe vera pulp with crusher for specific size mesh. Collect the crush pulp in SS container and keep it into 5-6 °c cold room for juice preparation.
D. Manufacturing details of aloe vera juice:
1. Take the above 5 no. aloevera crush transfer to centrifugal machine. It make the aloe verapupl into juice and remove the fiber.
2. Then mix specific amount of aloe vera crush (15%) + 85% aloe vera juice +.1 % ascorbic acid +.1 % sodium benzoate +.05% potassium sorbate.
3. Collect the juice and treated with heat treatment 85°c for 30 sec and filled it at 72°c through pasteurizer and filler into pet bottle.
4. Cool the bottles into cooling tunnel after that print date coding and labeling through label machine and pack in coagulated box with batch no. code and MFD on box printing then ready for dispatch.
E. Manufacturing details of mango aloe vera juice:
1. Take mango pulp specify quantity (15%) that is 150 gm mango pulp + sugar syrup specify quantity (11 %) + treated water (R.O water pH 6.5, TDS 20, hardness 0) + citric acid .26% (IP grade) + sodium benzoate 100 ppm (IP grade) + potassium sorbate 50 ppm (IP grade) + ascorbic acid 50 ppm (IP grade) + colour 20 ppm (food grade) + natural identical mango flavor .04% in a mixing tray then transfer into blending tank.

2. In blending tank maintain the specify volume and maintain the standard parameter like as acidity, brix, color, flavor, taste and viscosity.
3. Homogenize above beverage then transfer to ready beverage tank and mix aloe vera crush in ready beverage tank juice. Transfer to pasteurizer (90°c) for heat treatment and fill it 72°c in pet bottles through filler machine.
4. Cool the bottles into cooling tunnel after that print date coding and labeling through label machine and pack in coagulated box with batch no. code and MFD on box printing then ready for dispatch.
EXAMPLES
Example 1
Sugar- 110g Aloe- 150gm Mango- 150gm Citric acid- 2.6 gm Ascorbic acid- 70mg Sodium citrate - 20mg Sodium benzoate- 100mg Potassium sorbet- 50 mg Flavour- 0.4ml Water - 586 ml
Example 2
Sugar- 70g Aloe-100gm Mango pulp- 100gm Citric acid-1.8 gm Ascorbic acid- 70 mg Sodium citrate- 20 mg Sodium benzoate - 100mg

Potassium sorbet - 50 mg Flavour- 0.4ml Water- 727 ml
Example 3
Sugar- 30g Aloe-100mg Mango pulp- 100mg Citric acid- 1.5gm Ascorbic acid- 70mg Sodium citrate-10 mg Sodium benzoate -100 mg Potassium sorbet- 50 mg Flavour- 0.4 ml Water- 767 ml

We Claim,
1. A nutraceutical composition comprising mango juice and Aloe vera juice,
2. The nutraceutical composition of claim 1, wherein the composition comprises of Aloe vera chunks,
3. The nutraceutical composition of claim 2, wherein the composition comprises of added sugars for sweetness,
4. The nutraceutical composition of claim 1, wherein the composition additionally comprises of flavors,
5. The nutraceutical composition containing mango juice and Aloevera. Mango with 1-25% proportion and Aloe vera 75-99%,
6. The nutraceutical composition containing mango juice and Aloevera. Mango with 25-50% proportion and Aloe vera 50-75%,
7. The nutraceutical composition containing mango juice and Aloevera. Mango with 50-75% proportion and Aloe vera 25-50%,
8. The nutraceutical composition containing mango juice and Aloevera. Mango with 75-85% proportion and Aloe vera 15-25%,
9. Nullifies the negative effects of Mango.