1. A method of suppressing the production of lL-2 from a T cell, comprising contacting the cell with a compound having the structure I:
2. A method of inducing apoptosis in a cell, comprising contacting said cell with a compound having structure I:
3. A method of decreasing the volume of a solid colon tumor in a subject, comprising administering to the subject an effective amount of a compound having structure I, wherein the compound is administered in a pharmaceutically acceptable vehicle:
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A low fat frozen confection comprising:
less than 5 wt. % triglyceride fat;
polydextrose;
and tricalcium phosphate, the fat of said frozen confection consisting essentially of triglyceride fat.
2. The frozen confection according to claim 1 wherein the level of triglyceride fat is less than 1 wt. %.
3. The frozen confection according to claim 2 wherein the level of triglyceride fat is less than 0.5 wt. %.
4. The frozen confection according to claim 1 wherein at least one source of fat is cream.
5. A low fat frozen confection comprising:
less than 5 wt % triglyceride fat;
polydextrose;
and a karaya gum, the fat of said frozen confection consisting essentially of triglyceride fat.
6. The frozen confection according to claim 5 wherein the level of triglyceride fat is less than 1 wt. %.
7. The frozen confection according to claim 6 wherein the level of triglyceride fat is less than 0.5 wt. %.
8. The frozen confection according to claim 5 wherein at least one source of fat is cream.
9. A low fat frozen confection comprising:
less than 5 wt. % triglyceride fat;
polydextrose; and
said triglyceride having been added as cream, the fat of said frozen confection consisting essentially of triglyceride fat.
10. The frozen confection according to claim 9 wherein the level of triglyceride fat is less than 1 wt. %.
11. The frozen confection according to claim 9 wherein the level of triglyceride fat is less than 0.5 wt. %.
12. A low fat frozen confection comprising:
less than 5 wt. % triglyceride fat;
from 1 to 7 wt. % polydextrose;
and tricalcium phosphate in an amount sufficient to provide from 10 to 30 % RDI of calcium, the fat of said frozen confection consisting essentially of triglyceride fat.
13. A low fat frozen confection comprising:
less than 5 wt. % triglyceride fat;
from 1 to 7 wt. % polydextrose; and from 0.02-0.5 wt. % of a karaya gum, the fat of said frozen confection consisting essentially of triglyceride fat.