A Patented Functional Food Based on Flaxseed–Psyllium Gel Enriched with Green Tea Extract and Stevia: Mechanistic Insights and Applications in Weight Management (Phytoketo Slim) Patent No. 8689

Background The increasing global prevalence of obesity and metabolic disorders has driven demand for low-calorie, functional food alternatives to traditional sugar-based products. Conventional gelatin and chewing gum formulations rely heavily on sucrose, contributing to excessive caloric intake and glycemic burden. Moreover, synthetic or poorly tolerated fiber sources may induce gastrointestinal discomfort and impair nutrient absorption. Natural plant-derived fibers such as flaxseed (Linum usitatissimum L.) and psyllium (Plantago ovata) offer biocompatible, low-glycemic, and physiologically active polysaccharides, while green tea (Camellia sinensis) provides bioactive catechins with established metabolic effects. Stevia (Stevia rebaudiana) serves as a non-caloric natural sweetener. This work led to the development and patenting of a novel formulation and preparation method, transforming these ingredients into a functional gelatin/gum system aligned with dietary and metabolic health needs. Objective To develop and evaluate a patented natural gelatin/gum formulation based on flaxseed and psyllium gel enriched with green tea extract and stevia, and to analyze its mechanistic role in satiety regulation, metabolic enhancement, and digestive health, within the conceptual framework of Phytoketo Slim. Methods A functional formulation was designed using: Flaxseed-derived mucilage (rich in soluble fiber and omega-3 fatty acids) Psyllium husk polysaccharides (highly viscous soluble fiber) Green tea extract (catechin-rich bioactive fraction, particularly EGCG) Stevia (natural non-caloric sweetener) The patented process focuses on controlled gel formation and stabilization, enabling the transformation into low-calorie gelatin or chewable gum matrices without sucrose. Mechanistic evaluation was supported by analysis of peer-reviewed clinical and meta-analytic studies examining: Fiber-induced satiety and gastric emptying delay Catechin-mediated thermogenesis and fat oxidation Glycemic modulation and lipid profile improvement Results The developed formulation demonstrated the following functional and physiological advantages: 1. Satiety Enhancement and Appetite Control Soluble fibers from flaxseed and psyllium form viscous gels in the gastrointestinal tract, delaying gastric emptying and promoting prolonged satiety. Clinical meta-analyses indicate significant reductions in body weight and waist circumference with flaxseed supplementation (e.g., ~0.99 kg weight reduction) 2. Metabolic Activation and Fat Oxidation Green tea catechins (notably EGCG) enhance thermogenesis and lipid oxidation. A controlled study published in the Journal of Nutrition reported increased energy expenditure and fat oxidation with catechin intake 3. Glycemic Control and Low-Calorie Profile Stevia provides sweetness without increasing blood glucose levels, making the formulation suitable for ketogenic and low-carb diets. 4. Digestive Health Support Psyllium improves bowel regularity and gut microbiota function, while minimizing adverse effects compared to synthetic fibers. 5. Technological Innovation The patented system successfully replicates gelatin-like texture and chewability without animal-derived gelatin or sugar, addressing a major industrial limitation. Discussion This patented formulation represents a multifunctional nutraceutical platform combining: Mechanical effects (gel formation, gastric distension) Biochemical effects (catechin-driven metabolic stimulation) Nutritional effects (fiber enrichment and glycemic neutrality) The synergy between soluble fibers and green tea bioactives supports a dual-action mechanism: Energy intake reduction via satiety signaling Energy expenditure increase via thermogenesis Such integration aligns with current trends in functional foods and precision nutrition, particularly for: Weight management programs Ketogenic and low-carbohydrate diets Cardiometabolic risk reduction Importantly, this work culminated in a granted patent, confirming its novelty, industrial applicability, and innovation in the field of plant-based functional foods.