FORM 2
THE PATENTS ACT, 1970
(39 of 1970)
&
THE PATENTS RULES, 2003
PROVISIONAL/COMPLETE SPECIFICATION
(See section 10 and rule 13)
1. TITLE OF THE INVENTION Composition of Guggul Fortified Laddu
2. APPLICANTS

(a) Name: Dr. Niraj Tripathi
(b) Nationality: Indian
(c) Address: Directorate of Research Services,
Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur Madhya Pradesh, India, PIN-482004
(a) Name: Dr. Moni Thomas
(b) Nationality: Indian
(c) Address: Principal Scientist & Principal Investigator, Network
Project on Harvesting Processing and Value Addition of Natural Resins and Gums, Directorate of Research Services Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, Madhya Pradesh, India, PIN-482004
(a) Name: Dr. Devendra Kumar Payasi
(b) Nationality: Indian
(c) Address: Scientist & Incharge, All India Coordinated Research Project
on Linseed, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Regional Agricultural Research Station, Sagar, Madhya Pradesh, India, PIN-470002
(a) Name: Dr. Dhirendra Khare
(b) Nationality: Indian
(c) Address: Director Research Services
Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur,
Madhya Pradesh, India, PIN-482004

COMPOSITION OF GUGGUL FORTIFIED LADDU
FIELD OF INVENTION
The present invention relates to composition of naturally available products for better human health. The present invention discloses a composition of 'Guggul Fortified Laddu'. The present invention relates to an improved formulation/composition from nutritionally rich naturally available products for better human health. BACKGROUND OF THE INVENTION AND PRIOR ART
Guggul Fortified Laddu is prepared with
• Guggul- a natural oleo-resin with high medicinal value,
• Linsced- an oilseed with omega-3 and omega-6 fatty acids,
• Raj gira-Amaranth seeds and
• Honcy- an insect product.
Guggul is the main ingredient while Linseed and Raj gira are high nutrient rich carriers and Honey is the natural sweetener and binding agent. The carriers and binding agents are generally inert material, but in the present case all the carriers and binding agent selected have higher nutritional value.
1. Guggul
Guggul is an Oleo-resin gum of plant origin obtained from Commiphora wightii. It is a shrub of the Bursaceae family native to India, Pakistan, Afganistan and Bangladesh. The guggul has been traditionally used in Ayurveda for its hypolipidemic, hypocholesterolemic, anti¬cancer. anti-diabetic and anti-inflammatory effects. Guggul significantly lowers serum triglycerides and bad cholesterol while, it raises good cholesterol level.
Guggulsterone, the bio-active constituent of guggul, has been identified as an antagonist at the nuclear receptor farnesoid x receptor (FXR) (Urizar et al. 2002; Wu et al. 2002). FXR is a key transcriptional regulator for the maintenance of cholesterol and bile acid homeostasis (Ory 2004; Kalaany and Mangelsdorf 2006; Cai and Boyer 2006). Guggulsterone also up regulates the expression of the bile salt export pump (BSEP), a rate-limiting efflux transporter for eliminating cholesterol, metabolites, bile acids from the liver. Such up regulation is possibly mediated through the activating protein 1 (AP-1) signaling pathway (Deng et al. 2007). The FXR antagonism and enhanced Bile Salt Export Pump (BSEP)

expression have been proposed as possible mechanisms for the hypolipidemic effect of guggulsterone (Urizar et al. 2002; Deng et al. 2007). Pure guggulsterone isomers had pronounced hypolipidemic activity (Dev 1987; Bajaj and Dev 1982). Patra et al. (2003) reported that guggulsterone reduces total serum cholesterol by 42%, triglycerides by 24%, and phospholipids by 34%). Guggulsterone inhibits biosynthesis of cholesterol in liver and induces the excretion of bile acids in faeces and the activity of plasma lecithin: cholesterol acyltransferase (Chander et al. 1996).
Guggulsterone is also a potent antagonist at the mineralocorticoid receptor (MR), glucocorticoid receptor (GR), androgen receptor (AR); and an agonist at pregnane x receptor (PXR), progesterone receptor (PR), and estrogen receptor (ERa) (Wu et al. 2002; Owsley and Chiang 2003; Brobst et al. 2004; Burris et al. 2005).
Guggulsterone has been found to be a potent inhibitor of the nuclear factor-KB (NF-KB) (Shishodia and Aggarwal 2004; Ichikawa and Aggarwal 2006; Cheon et al. 2006), a key regulator for inflammatory responses. Such repression of NF-KB activation may represent a mechanism for the anti-inflammatory effect of guggulsterone which contains a number of steroids including the two isomers E- and Z-guggulsterone (cis- and trans -4, 17(20)-pregnadiene-3,16-dione). The anti-inflammatory and anti-arthritic activity of guggul was first documented by Gujral et al. (1960), and subsequently by Sharma and Sharma (1977).
In Ayurvedic medicines, guggulsterone is used to remove deposits of waste or toxic material in the body, including mucus and mineral deposits in the joints, thus reducing a possible cause of sluggishness, inflamed joints, and many other conditions (Ichikawa and Aggarwal 2006; Cheon et al. 2006). Cardio-protective benefits of guggul and its principle constituent, guggulsterone, have been studied by Batra et al. (2000) and Chander et al. (2003).
A disorder of lipid metabolism, atherosclerosis is now recognized as a chronic inflammatory disease (Lusis 2000; Glass and Witztum 2001). Atherosclerosis is a condition where the arteries turn out to be narrowed and hardened. The micro-environment present within the atherosclerotic lesion is pro-inflammatory. Accumulating evidence demonstrates that excessive inflammation within the arterial wall is a risk factor for cardiovascular diseases and can promote atherogenesis. Activation of inflammatory signal pathways and release of inflammatory mediators can cause diverse.diseases. Agents with anti-inflammatory activity may, therefore, prove to be beneficial in delaying or preventing atherogenesis.

It is generally accepted that overproduction of nitric oxide is associated with oxidative stress, which is involved in the pathogenesis of cardiovascular diseases, diabetes, rheumatoid arthritis, neurodegenerative diseases, or chronic inflammation (Moncada et al. 1991). Guggulsterone isomers (Z- and E-forms) are reported to potent inhibitory activity against the production of nitric oxide induced by bacterial lipo-polysaccharides (LPSs) in macrophages with IC50 values of 1.1 and 3.3 µM, respectively (Meselhy 2003). Thus guggulsterone may be.of therapeutic benefit in diseases associated with oxidative stress, such as myocardial ischemia and neuro-degenerative diseases.
Guggulsterone suppresses progression of cancer by repressing the proliferation of cancerous cells, but also induces apoptosis in a wide variety of cells. Apoptosis is programmed cell death that occurs in multicellular organisms. Both mitochondria-dependent and mitochondria independent mechanisms are responsible for the apoptotic action of guggulsterone (Singh et al. 2007; Shishodia et al. 2007). Specific molecules on the endothelial cells of blood vessels mediate the ability of cancerous cells to infiltrate into and out of the walls of blood vessels. These molecules respond to the signalling molecules from inflammatory and tumour cells. Migration of cancerous cells into and out of the walls of vessels causes transportation of cancerous cells to other body parts, a stage of cancer progression known as Metastasis. Guggulsterone has been shown to suppress metastasis by down-regulation of NF-KB regulated gene products such as MMP-9, cyclooxygenase (COX)-2 and (VEGF) vascular endothelial growth factor (Shishodia and Aggarwal, 2004). The effect of guggulsterone was determined on apoptosis, adipogenesis and lipolysis using 3T3-L1 cells.
Guggulsterone isomers exert anti-obesity effects. It may also increase thermogenesis through stimulation of the thyroid, potentially resulting in weight loss (Yang et al., 2008) and hypoglycaemic role of guggulsterone used against diabetes (Sharma et al., 2009).
2. Linseed (Linum usitassimum) or flaxseed
Linseed is an oilseed crop grown during Rabi season (October to March) in major perts of India and the world. Linseed is rich in PUFA-polyunsaturated fatty acid (73 % of total fatty acid), moderate in mono-unsaturated fatty acid (18 %) and low (9 %) saturated fatty acid (Dubois et al. 2007). It has about 55 percent a-linolenic acid (ALA), 28-30 percent protein and 35 percent fibre (Carter 1993; Rubilar et al. 2010; Rabetafika et al. 2011). Linseed is establishing itself importance in the world's food chain as a functional food which provides

physiological benefits and helps in preventing as well as curing of diseases (Al-Okbi 2005). Linseed is rich in both the essential fatty acids (EFAs): alphalinolenic acid (ALA) or omega-3 fatty acid and linoleic acid (LA) or omega-6 fatty acid and incorporation of them in human diet are suggested by nutritionists. EFA are essentially required by the body and cannot synthesize them, therefore has to be taken externally. Human body lacks the enzymes which are required for the synthesis of these EFAs (de Lorgeril et al. 2001).
Fatty acids containing double bonds in the hydro carbon chain are referred to as unsaturated fatty acids; while fatty acids with two or more such double bonds are called PUFA. There are two terminals in the long chain hydro carbons of fatty acids. The one with carboxyl acid is reffered as alpha and the other end with methyl group is referred as omega.When the first double bond of the fatty acid molecule is located at the 3rd carbon atom away from the "omega" end it is referred as Omega-3. Similarly, is the case of Omega-6 fatty acids (Calder 2011). Omega-3 fatty acids are PUFA, meaning thereby that they have several double bonds in their chemical structure. The three most important types of Omega-3 fatty acids are ALA (alpha-linolcnic acid), DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). ALA is mainly found in plants, while DHA and EPA in animal foods and algae. ALA is an 18 carbon containing long chain compound while EPA has 20 carbons in the chain. DHA- the most important omega-3 fatty acid in the human body is a 22 carbon chain compound. Linseed serves as the best source of Omega-3 fatty acid to the non-fish eaters, and ALA obtained from linseed. It has many physiological functions. It is in high demand in pharmaceutical, food and other allied industries. Linseed possesses antioxidant and hepatoprotective properties. Several studies advocated the cholesterol lowering benefits of linseed powder (Ridges et al. 2001; Bhathena et al. 2003). 2.1 Alpha-linolenic acid (ALA) ALA is the main functional component of linseed having several metabolic fates: It can
i. Undergo P-oxidation to produce energy;
ii. Be recycled to make other fatty acids;
iii. Serve as a substrate for ketogenesis, the process of making ketone bodies;
iv. Be stored in adipose tissue for later use;

v. Be incorporated into the phospholipids of cell membranes, where it affects membrane activities; and
vi. Be converted to other long-chain omega-3 fatty acids like EPA, DPA and DHA, which have important functions in many types of cells and organs.
Current dietary recommendations for adults suggest a daily intake of 2.22 g of ALA based on a 2000 kcal diet (Simopoulos 1999). No tolerable upper limit has been set for EPA and DHA, although the US Food and Drug Administration recognizes doses of up to 3 g/day as while the European Safety Union permits up to 5 g/day as safe (UFSA, 2012). There is no set standard for mean daily intake of omega-3. Various mainstream health organizations have released their own expert opinions, but they vary considerably. Studies have shown that doses of omega-3, from 200-2200 mg per day, can reduce symptoms of depression and anxiety (Sublette et al. 2011).
(3-oxidation is the process of splitting the long carbon chain or backbone of fatty acids into smaller fragments, releasing carbon dioxide (CO2) in exhaled breath and producing energy. Thus metabolism of ALA contributes significantly to energy production by burning of fats thus playing an important role in maintaining brain function during aging as ALA is preferred over LA or oleic acid as the substrate for ketogenesis - the process of making ketone bodies. Even though the brain's main energy source is glucose, it uses ketone bodies as an alternative energy source during fasting or illness. As aging occurs, the brain's ability to take up glucose is reduced, especially in patients with Alzheimer disease. Omega-3 fatty acids contribute to improved childhood learning and behavior (Richardson 2004) and reducing the burden of psychiatric illnesses in adults (Freeman et al. 2006) are reported.
Phospholipids are structural elements in cells. All human cell membranes contain a double layer of phospholipids. Phospholipids consist of fatty acids, and the types of fatty acids they contain affect membrane flexibility, the transfer of nutrients across the membrane and how cells communicate with one another. Diets high in saturated fatty acid result in its high level in membrane phospholipids, makes the cell membrane more rigid and less responsive to • signals from other cells. On the other hand diets high in PUFA increase its level of PUFA in membrane phospholipids, making them more flexible and responsive. Dietary ALA is incorporated into membrane phospholipids; ALA cannot be synthesized in human body.

ALA serves as the precursor for the synthesis of EPA and DHA PUFA which further metabolized by the enzymes cyclooxygenase and lipoxygenase to eicosanoids, prostaglandins, leukotrienes. Among these eicosanoids and some prostaglandins derived from linolenic acid have anti-inflammatory responses (James et al. 2000; Funk 2001; Barcelo-Coblijn and Murphy 2009; Kaur et al. 2012). EPA and DHA can be converted endogenously into different metabolites known as resolvins, neuroprotectins and protectins. Intake of EPA and DHA has been inversely associated with markers of inflammation in both men and women (Pischon et al. 2003).
Resolvins act as potent anti-inflammatory mediator. In particular, they function to limit the extent of inflammation by blocking the actions of prostanoids, and also by helping to clear site of inflammation from breakdown products of inflammatory process. Resolvins and protectins promote resolution in oral, lung, kidney, skin, gastrointestinal and various other inflammations to maintain homeostasis by activating specific mechanisms. DHA is converted into neuroprotectins which exhibit neuroprotective effects (Simpolous 2011; Macmohan and Godson 2004). Linseed is also the richest source of phytoestrogens (lignans). In addition to influencing cytokine concentrations, EPA and DHA have been demonstrated to influence blood glucose and lipid profile (Raghu and Venkatesan 2008).
Omega-3 containing PUFA or n-3 PUFA are helpful in prevention of coronary heart diseases, atherosclerosis, rheumatoid arthritis and asthma (Arend and Dayer 1995; Kremer 2000). There is strong scientific evidence from studies that omega-3 fatty acids can significantly reduce risk factors for heart disease (such as reducing blood triglyceride [TG] levels, LDL-cholesterol, serum lipids, blood glucose), diabetes and metabolic syndrome. The cardio¬protective mechanisms of the omega-3 fatty acids have been attributed to their ability to displace the omega-6 fatty acid, arachidonic acid (Renaud et al. 2014), as molecular substrates during the cyclooxygenase and oxygenase pathways. Omega-3 fatty acids subsequently influence metabolism, P-oxidation, fatty acid synthesis, pro-inflammatory molecule synthesis and the transcription of genes coding for transcription factors for e.g. Peroxisome Proliferator-Activated Receptor [PPAR], Sterol-Response Element Binding Protein [SREBP] and Nuclear Factor jB [NF-jB] as well as enzymes implicated in cholesterol synthesis (Harmon et al. 2011).

Omega-3 fatty acid, ALA has been suggested to have a positive impact on cardio-vascular disease (CVD) (Erkkila et al. 2014; Simao et al. 2014). There is also evidence for the role of. omega-3 fatty acids in the stress response and cognitive function (Hennebelle et al. 2012). Consumption of omega-3 dietary supplements lead to significant reduction of nonsteroidal anti-inflammatory drugs (Arend and Dayer 1995). A number of risk factors for CVD are modified in a beneficial way by long chain omega-3 fatty acids: these include blood pressure (Geleijnse et al. 2002), platelet reactivity and thrombosis, plasma triglyceride concentrations (Harris 1996), vascular function (Nestel et al. 2002), cardiac arrhythmias (von Schacky 2008), and inflammation (Calder 2006). As a result, increased intake of long chain omega-3 fatty acid is associated with a reduced risk of cardiovascular morbidity and mortality (Calder 2004).
Linseed has been one of the most studied foods, regarding possible relations to breast cancer, though mainly in experimental studies in animals, and in few clinical trials. Some studies demonstrated that that the intake of omega-3 fatty acids leads to the reduction of breast cancer risk, while in other studies, ALAs have been shown to be able to suppress growth, size and proliferation of cancer cells and also to promote breast cancer cell death. There are also studies that reported linseed's important role in decreasing breast cancer risk, mainly in postmenopausal women (Calado et al. 2018).
2.1 Lignans
Lignans are alsp one of the main components of linseed, of which 95 percent are made of the predominant secoisolariciresinol diglucoside (SDG). The amount of SDG varies from 77 to 209 mg SDG/tablespoon of whole seed of linseed (Morris 2007). SDG is converted into enterolactone and enterodiol, both with antiestrogen activity and structurally similar to estrogen; they can bind to cell receptors, decreasing cell growth. Lignans' ability to block the effects of estrogen could potentially help reduce the risk of hormone-associated cancers (breast, uterine,. ovarian, and prostate). Post-menopausal women who have a high intake of dietary lignans have a 15 percent lower risk of breast cancer compared to those with a low intake (Tourc and Xueming 2010).
2.2 Minerals
Minerals and other beneficial nutrients are also constituents of linseed. It contains very low level of carbohydrates (1 g/100 g) and thus contributes minimum to the total carbohydrates

intake (Morris 2007). Linseed serves as a good source of minerals especially, phosphorous (650 mg/100 g), magnesium (350-431 mg/100 g), calcium (236-250 mg/100 g) has very low amount (27 mg/100 g) of sodium (Morris 2007) and high potassium 5600-9200 mg/kg. It contains highest amount of potassium among various foods. High potassium intake is inversely related to blood platelet aggregation, free radicals in blood and stroke incidence (Carter 1993). Linseed contains small amounts of water-soluble and fat-soluble vitamins. Vitamin E is present as y-tocopherol, amounting to 39.5 mg/100 g. y-tocopherol is an antioxidant providing protection to cell proteins and fat from oxidation; promotes sodium excretion in urine, which may help in lowering of blood pressure and heart disease risks and Alzheimer disease (Morris et al. 2005; Morris 2007).
2.3 Fibres
Fibre plays an important role in lowering the blood glucose levels. Linseed fibres have potential health benefits. Studies demonstrated that insoluble fibre slows down the release of sugar in the blood and thus help in reducing blood glucose levels to great extent (Thakur et al. 2009; Kapoor et al. 2011). Soluble gum of the linseed may be helpful in the prevention of cardiovascular diseases by exhibiting hypocholesterolemic effect (Jenkins et al. 1987).
In Guggul Fortified Laddu preparation linseed variety (JLS-66) developed by Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur is used. JLS-66 is a brown coloured, typical linseed flavoured variety with 40.84 percent oil content. The variety has saturated fat (10.35 %), mono-unsaturated fat (17.73 %), polyunsaturated fat (71.90 %), omega-3 fat (55.96 %) and 15.94 % omega-6 fat (copy enclosed).
Processing of linseed
On consumption of whole seed of linseed, it passes through the gut without its nutrient being absorbed in the body. Thus, processing of linseed to meal increases protein, carbohydrates and mineral levels significantly increased and decrease lipid content. Autoclaving, microwave roasting, pelleting of linseeds resulted in significant reduction in cyanogenic glycoside content of the meal without lowering nutritional quality of the seed (Feng et al. 2003). Dehuling, crushing or grinding removes the outer layer of the seed. Dehulled seed contain high level of protein and low carbohydrate content, which makes the linseed as potential ingredient for food and feed products (Oomah and Mazza 1997).

3. Rajgira
Rajgira or Ramdana {Amaranthus caudatus), is popularly known in northern India as a power house of nutrients. This plant was brought to India from America, and became an important food during fasting rituals and religious occasion. Rajgira is a good source of calcium, protein and amino acids; it is also rich in iron, magnesium and Vitamin A, B and C. The seeds contained about 14 percent protein, 10 percent fat, 2.5 percent ash, 64 percent starch and 8 percent of dietary fibre. Specific flavonoids such as rutin and some phenolic acids as gallic acid, phydroxybenzoic acid and vanillic acid with anti-oxidant effects also occur in amaranth seeds (Pasko 2008). In recent years, the properties of amaranth in cholesterol reduction, as well as an anti-oxidant, anti-cancer, anti-allergic, and anti-hypertensive agent; and as a food for patients with celiac disease as well as immunodeficiencies, have been assessed in clinical studies. Most of these properties are explained by the presence of substances such as lunasin, a peptide with anti-tumoral effects, or of anti-hyperlipidemic, anti-diabetic, and anti-helmintic substances found, in addition to those with anti-diarrheic, anti-fungal, and anti-malarial properties found (Huerta-Ocampo et al. 2011).
4, Honey
Honey is a sweet food made by bees using nectar and pollen from flowers. Honey bees transform nectar into honey by a process of regurgitation and evaporation. Honey gets its sweetness from the monosaccharide (fructose, and glucose), and has nearby the same relative sweetness as that of granulated sugar. The nutritional and medicinal qualities of honey have been documented in Vedic, Greek, Roman, Christian, Islamic and other texts. Physicians of ancient times, such as Aristotle (384-322 BC), Aristoxenus (320 BC) Hippocrates, Porphyry, Cornelius Celsus (early first century AD) and Dioscorides (50 AD), and Arab physicians have referred to the healing qualities of honey. Natural honey is one of the oldest traditional medicines considered to be important in the treatment of several human ailments. In most ancient cultures honey has been used for both nutritional and medical purposes. Honey has various essential biological bioactive compounds including Vitamins A (Retinol), Vitamin E (Tocopherol), Vitamin K (Anti-Haemorrhagic Vitamin), Vitamin B1(Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B6 (Pyridoxine), Vitamin C (Ascorbic acid),

Vitamin B5 (Panthothenic acid), phenolics, flavonoids and fatty acids (Bogdanov et al., 2008; Muhammad ct al., 2015), cinnamic acid, hydroxybenzoic acid, octadecanoic acid, ethyl ester and flavonoids. It also contains apigenin, pinocembrin, acacetin, abscisic acid and ferullic acid (Marghitas et al., 2010; Muhammad et al., 2014), besides some amino acids of physiological significance such as arginine, cysteine, glutamic acid, aspartic acid and proline (Qamer et al., 2007). Honey contains varying level of flavonoid, phenolic, amino acid, protein, ascorbic acid and carotenoid contents and antimicrobial and antioxidant properties according to local weather and geographical conditions (Alvarez-Suarez et al., 2010) where it is produced. Honey is known to possess strong antioxidant capacity, which acts in modulating free radical production, thus protecting cell components from their harmful action. In addition to its anti-microbial and anti-oxidant activities, recent studies demonstrated that honey can exert anti-proliferative effects against cancer cells (Fukuda et al. 2011; Ghashm et al 2010; Swellam et al. 2003).
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OBJECTS OF THE INVENTION
An object of the present invention is to provide a composition for preparation of Guggul Fortified Laddu.
Another object of the present invention is to provide a nutrient rich food supplement to human with for better health.

Further object of the present invention is to fortify, roasted Linseed flour, Rajgira (Amaranth) with Guggul and Natural Honey all being natural products.
SUMMARY OF THE INVENTION
One of the aspects of the present invention relates to a composition of a 20g 'Guggul Fortified Laddu' with following four natural nutritional components:
a. Guggul powder (5 mg)
b. Roasted Linseed powder (13.8 g)
c. Roasted Rajgira (1.7 g)
d. Natural Honey (4.5 g)
Another aspect of the invention relates to preparation of nutrient rich food supplement for better human health comprising the following ingredients:
a. 13.8 g linseed contains Omega-3 fatty acid (1.65 g), Omega-6 fatty acid (0.42 g) with
73.7 cal
b. 1.7 g Rajgira contains 6.358 cal .
c. 4.5g of natural honey contains 13.68 cal
d. 20 g Guggul Fortified Laddu having 93.738 calories (approx.)
DETAILED DESCRIPTION OF THE PRESENT INVENTION
Features that are described and/or illustrated with respect to one embodiment may be used in the same way or in the following description with reference to the accompanying drawings is provided to assist in a comprehensive understanding of exemplary embodiments of the invention. It includes various specific details to assist in that understanding but these are to be regarded as merely exemplary. Accordingly, those of ordinary skill in the art will recognize that various changes and modifications of the embodiments described herein can be made without departing from the scope of the invention. In addition, descriptions of well-known functions and constructions are omitted for clarity and conciseness.
The terms and words used in the following description and claims are not limited to the bibliographical meanings, but, are merely used by the inventors to enable a clear and consistent understanding of the invention. Accordingly, it-should be apparent to those skilled in the art thai the following description of exemplary embodiments of the present invention are provided for illustration purpose only and not for the purpose of limiting the invention as defined by the appended claims and their equivalents. It is to be understood that the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise, a similar way in one or more other embodiments and/or in combination with or instead of the features of the other embodiments.

"Guggul" is a oleo-resin gum of plant origin that is perhaps the most widely acknowledged in Ayurvedic preparations for reducing cholesterol levels already within a normal range and a healthy stress response. This oleo-resin gum is rich in extremely active guggulsterones. Guggul is traditionally used in Ayurveda to support the utilization of fat as the body's fuel source, helping to stabilize weight, energy levels, mood and mental clarity, among many others functions in the body. Guggul is balancing to kapha and its potent detoxification properties are also beneficial for individuals who are in the process of purifying from a toxic lifestyle.
"Linseed" is nutritional powerhouse also known as flaxseeds. Linseeds are high in omega-3 fatty acids, which play a role in maintaining normal cholesterol levels. The popular variety (JLS-66) developed by Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur having analytical value high Omega-3 fatty acid (55.96 %) was used in the preparation of 'Guggul Fortified Laddu'.
"Laddu" is a spherical sweet dessert made of flour, Ghee/butter/oil and sugar with a range of other ingredients like chopped nuts or dried raisins. The ingredients vary from type of laddu prepared depending on the occasion and purpose.
"Rajgira" is another nutrient rich food. Rajgira (Amaranth) is a good natural source of calcium, protein and amino acids, it is rich in iron, magnesium and Vitamin A, B and C. Amaranth flour used in the preparation of many food products, or in similar a way as wheat flour is used, although the processes are totally different. Amaranth is a domesticated plant that is directly descended from the pigweed. Many species and varieties exist throughout the world. Amaranth seeds and meal-type flour are used in wide numbers of products, which rely on other flours and the like to produce acceptable products.
"Natural Honey" contains natural sugars, water, minerals, vitamins and protein. It is also referred as complete food. Natural honey is used as a bonding agent during preparation of guggul fortified linseed laddu while taking care of diabetic patients too. Natural honey provides wider adaptability of guggul fortified laddu. The inventors of present application have selected natural ingredients for the preparation of guggul fortified laddu keeping in view the nutritive, medicinal and economical features of the naturally occurring products.

CLAIMS
We claim:
1. A dietary supplement formulation as Guggul Fortified Laddu. The 20 g Laddu consists
of:
a. Guggul (5mg)
b. Linseed (13.8 g) with Omega-3 fatty acid (1.65 g),
c. Linseed with Omega-6 fatty acid (0.42 g)
d. Linseed with 73.7 cal
e. Rajgira (1.7 g) with 6.358 cal
f. Natural honey (4.5 g) with 13.68 cal
g. Total 93.738 calories (approx.)
2. The dietary supplement as claimed in claim 1 wherein a set of ingredients for the
preparation of'Guggul Fortified Laddu'.
3. The dietary supplement formulation of claim 1 wherein the composition is applied by one 20 g Laddu.
4. The dietary supplement formulation of claim 1 wherein the formulation of 20 g Laddu is for an oral daily dose.
5. The dietary supplement formulation of claim 1 wherein the formulation provides 5mg guggul a recommended daily dose for human.
6. The dietary supplement formulation of claim 1 wherein the composition is applied by one 20 g Laddu with natural honey.
7. The dietary supplement formulation of claim 1 wherein is without Jaggery or Sugar as source of sweetness.
8. The dietary supplement formulation of claim 1 wherein the composition is without ghee or oil as binding agent.
9. The dietary supplement formulation of claim 1 wherein the composition is with Rajgira as source of antioxidants and minerals
10. The dietary supplement formulation is also a source of Omega-3 fatty acid

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