UA53011U - Functional food product for various population strata - Google Patents

Abstract

A functional food product for various population strata contains shredded plants, an active fraction and auxiliary substances. The food product is made in the form of a puree, a syrup or a beverage, the active fraction contains as a component at least one vitamin or vitamin-like nutrient selected from the group: vitamin A, vitamin D, vitamin E, vitamin C, vitamin Bc, vitamin B, vitamin B, vitamin B, vitamin B, vitamin PP, vitamin B, biotin, vitamin K, Omega-3, choline, taurine, inositol, L-carnitine, or mixture thereof, and/or at least one mineral substance and/or at least one amino acid and/or at least one coenzyme, or mixture thereof.

Description

14. Functional food product for any Bb, vitamin B2, omega-3, coenzyme Onio, in any of items 1-10, which differs in that the ratio of the components of the active part to the active part contains as components: vitamin A, 100g functional product: vitamin 0, vitamin E, vitamin C, vitamin B, vitamin E 8-19 mg

Vi, vitamin B", vitamin Be, vitamin Vig2, vitamin PP, omega-3 100-150 mg vitamin B5. vitamin H, vitamin K, in such a ratio - vitamin B2 3.5-4.78mg of the components of the active part per 100g of function - vitamin B3, 2-4.3mg of the final product: coenzyme O1o 65-120mg. vitamin A 50-160mcg 17. Functional food product for any vitamin O 0.12-2.3mmcg, any of items 1-10, which differs in that vitamin E 0.7-3.5mmcg active fraction contains vitamin E as a component , vitamin C 8.0-19.0 mg omega-3, in this ratio of active components, vitamin B 11.0-21.Omkg of active portion per 100 g of functional product: vitamin B 0.02-0.1 mg vitamin E 1, 8-3.2 mg vitamin B2 0.02-0.12 mg omega-3 15-55 mg. vitamin Bb 0.02-0.12mg 18. Functional food product for any vitamin B2 0.03-1.00mcg, any of items 1-10, which differs in that the active part contains vitamin B5 0.1-1.1mg as a component of omega-3, in vitamin PP 0.2-1.1mg of the following amount of the component of the active part per 100g, vitamin K 0.01-0.029mcg of the functional product: vitamin H 0.5-2.2mcg. omega-3 1.5-5.2 mg. 15. Functional food product according to any 19. Functional food product according to any of items 1-10, which differs in that which of items 1-10, which differs in that the active portion contains as components: vitamin A, active portion contains as a component: choline, inositol - vitamin 0, vitamin E, vitamin C, vitamin B, vitamin tol, taurine, I-carnitine, in this ratio

B, vitamin B", vitamin B, vitamin Vig2, vitamin PP, components of the active part per 100g of functional vitamin B", vitamin H, in the following ratio of the whole product: components of the active part per 100g of functional choline 0.8-7, 5 mg of the product: inositol 1.5-6.5 mg vitamin A 50-160 mcg taurine 4.0-10 mg vitamin O 0.12-2.3 mcg II-carnitine 0.5-3.5 mg. vitamin E 0.7-3.5mMg 20. Functional food product for any vitamin C 8.0-19.0mg of items 1-11, which differs in that the active part contains vitamin B 11.0-21.0mcg as a component: zinc, manganese - vitamin B 0.02-0.1 mg, iodine, iron, copper, selenium, in such a ratio - vitamin B2 0.02-0.12 mg of components of the active part per 100 g of functional vitamin B 0.02-0.12mg of national product: vitamin B2 0.03-1.00mcg zinc 0.12-2.2mg vitamin B» 0.1-1.1mg iodine 5.0-33mMkKg vitamin PP. 0.2-1.1mg iron 0.5-33mg vitamin H 0.5-2.2mcg. copper 0.04-01mkg 16. Functional food product according to item manganese 0.015-1.bmkg 13, which differs in that the active part of selenium is 2.8-5.5mkg. contains as components: vitamin E, vitamin B", vitamin

A useful model refers to a food-related physical or physiological state of a person's mindset, namely, to food products and/or a specific disease or disorder, and which realizations with high taste qualities and are raised as such, including children's products with biological value. nutrition, nutrition for athletes and individuals

A food product (food) is any aged substance. The composition of such food products or the product (unprocessed, semi-processed or must differ significantly from the composition of the usual processed), intended for human food consumption, must be taken into account. According to their composition, food products can be conventionally divided into ordinary food products and medicinal products, which cannot be substitutes. special food products. Special har- It has long been established that certain catechin products include, in particular, food groups of people who have increased physical, psychological products for special dietary consumption. physical and mental loads (to the following categories

Food products for a special diet include athletes and people who engage in active consumption - these are food products that are specially processed or designed to meet specific dietary needs, which would allow reducing negative dietary needs, which exist due to the direct impact of loads on the human body.

Modern methods of training high-level athletes, even a varied diet can constantly improve qualifications due to being deficient in vital vitamins, the introduction of new technologies and the use of minerals; the latest achievements of science and practice. Among all - the periods of growth of the body, as in pubescents - possible ways of increasing physical fitness - the period of intense growth and sexual maturation of athletes is of the greatest practical importance, leading to an increased need for optimizing the nutritional diet of athletes. In addition to the children's body in vitamins and minerals, the organization of rational nutrition is super-nutrients, which requires correction in the diet, which is usually important not only for athletes in order to meet the need for high-quality nutrients, but also for children and adolescents, and vitamins, especially in the case of sportsmen who play sports and belong to the so-called training of boys and girls aged 14-18. of the sports reserve, as well as for the former. the abbreviated name of BAD (biologically this pathological state of the body. active supplements).

It is well known that the optimization of dietary supplements is protein, vitamin, vision of athletes is impossible without the use of vitamin-mineral or herbal supplements in the solid form of special products for sports nutrition, such as pills, tablets or ponies. The main feature of nutrition for athletes is that the energy consumption of sports activities is added to food within the limits of physiological norms. abilities are significantly higher than that of a standard healthy Dietary supplements are designed to make the organ- person. It has been proven that the energy expenditure, and therefore the human system, could additionally, in comparison with the usual caloric content of the daily diet with sports nutrition, consume such necessary active substances at any stage of their activity (training substances such as proteins, minerals, vita - competition, recovery) almost 2-3 times higher, mines, amino acids, edible oils and plant extracts than in an ordinary person and is from 4000 to lin and animal materials. 800 calories per day (depending on the type of sport and diet supplements, on the one hand, are quite convenient). In athletes - men of game types in use, but containing concentrated high sports (basketball, football, volleyball) the average dose of active substances (vitamins, minerals, etc.) the amount of energy consumption is 4500-5500 kcal per in the solid state. Digestion and metabolism per day. the human body is not suitable for consumption

Increased needs of athletes' bodies for sweating and digestion of active substances, which are also supplemented with vitamins and minerals. Daily intake into the body with food in such high doses and the athletes' body needs for vitamins and minerals are in solid state, and therefore the active substances are absorbed 1.5-2 times higher than the needs of an ordinary person only partially. One of the biological indicators. Metabolism (including vitamins). The digestibility of active substances in food is much more intense in athletes than in food. The assimilation of active substances that an ordinary person, taking into account the important role of dietary supplements, is not always sufficient, tamines and minerals in the regulation of adaptation systems, and therefore often dietary supplements have a small bio-organism, which during sports competitions and trenological value. the key to solving the task aimed at loading. In addition, during intense training, the restoration of the nutritional status of sports and competitions significantly increases the amount without a significant increase in the volume of sweat consumed, which is accompanied by loss from food, there is the inclusion of significant amounts of vitamins and minerals in the diet of athletes. In this situation of specialized food products enriched with nutrients, it is possible to ascertain the formation of functional products. of a "vicious" circle, when, on the one hand, a functional product is a food product for the restoration of the nutritional status of a sport, which contains as a component medicinal products, a change during training and competitions is required and/or offered for prevention or change increased supply of macro- and micro-nutrients for the course of the human disease. Functional we, on the other hand, the impossibility of doing this products belong to ordinary food pro- only at the expense of standard food rations products, because their composition is close to the composition without a significant increase in the volume of consumed food, food products obtained by traditional for as functional the capabilities of the digestive system- food industry methods, but thanks to the lations are limited in terms of digesting a large number- special processing and introduction of additives have food bones. increased biological value.

Typical situations in the practice of sports training The use of functional products in cancer, which lead to a deficiency of nutrients and nutrition has an advantage in comparison with the sta- vitamins in the body of athletes: the use of dietary supplements - according to their composition - the imbalance of nutrition according to the necessary belong to ordinary food products, and therefore active substances, since although balanced and digestibility of active substances when consuming a varied diet of an athlete from functional products is higher. Due to the stages of sports training, the fast assimilation of functional products is a key condition in the training of athletes, but when active substances (vitamins, minerals,

amino acids, etc.) are absorbed by the body quickly and/or crushed flowers of at least one species of the family with minimal energy and fermentat- juice and/or crushed roots of at least one of the costs. As shown by the conducted research, plant species. In addition, the functional product can contain functional products in the form of crushed fruits in at least one state. of the plant species crushed fruits of at least one

A well-known functional product (P 07 - species of plants selected from a number of such species of plants 008200, classification index IPC A231 1/212, such as apricot, orange, cherry, grape, apple, published on 13.01.1995), which as a basis contains lemon, peach , pear, plum, plum, quince, kiwi, lime - crushed vegetable raw materials in the form of powder from mon, mango, passion fruit, tangerine, minola and/or processed banana. In addition to crushed plant- crushed berries of at least one species of plants, raw materials, the food product contains such a component selected from a number of such types of plants as cranberry, component as an active part and such a component raspberry, strawberry, strawberry, currant, blackberry, substance. The active part, in turn, is rnitsa, rose hip, currant, viburnum, sea buckthorn. contains as components vitamin B, vitamin B", vita- In addition, the functional product can contain PP and such a mineral as iron. in the form of chopped shoots at least once

This product is made by a method of which type of plant, crushed leaves and/or crushed leaves and/or crushed raw stems of at least one plant species, wine, biologically active part and auxiliary selected from a number of such plant species as mint, ste- substances within a few minutes. vyya, levzeia, anchor.

The disadvantage of the specified food product is: In addition, the functional product can add - its low biological value, as the food contains at least one processing product, the product is enriched only with such active fruits and vegetables and/or at least one iron extract as three vitamins and one mineral plant substance and/or at least one sweet component, and therefore by its composition and amount of active nents and/or caffeine and/or pectin. athletes and persons who lead an active lifestyle as a product of fruit and vegetable processing

Life; at least one juice and/or at least one jam - low digestibility, as the basis of the food product is crushed vegetable raw materials in solid state, auxiliary substance - fructose - in as a plant extract, Lewzea extract in its normal state has the form of crystals or powder and/or anchovy extract and/or corn kernel extract, so the food product also has a solid state.

The task of a useful model is to create a functional product for different segments of the population, which would have a high biological value. from a number of maltose, fructose, or their products

The task is solved by functional product development. volume for different segments of the population, containing in addition, the functional product can mes- ground plants, the active part and auxiliary retites as a sweet component of fructose-urea, and the functional product is maltose syrup. made in the form of puree, syrup or drink, in addition, the functional product may contain at least one pectin as a component in the amount of 10-35 g per 100 g of functional vitamin or vitamin-like nutrient selected from the product. a number of vitamin A, vitamin D, vitamin E, vitamin C, vitamin In addition, the active part may contain as a com- Bc, vitamin B, vitamin B", vitamin B, vitamin B2, component at least one mineral substance with vitamin PP, vitamin B5, vitamin H, vitamin K, omega-3, a number of such elements as zinc, iodine, iron, copper, choline, taurine, inositol, I-carnitine, or their mixture, manganese, selenium. and/or at least one mineral substance. In addition, the active part may contain as a component and/or at least one amino acid, and/or as a component of at least one amino acid from the series of at least one coenzyme, or their mixture, with the following nin . , tryptophan, phenylalanine, 30-70g of cyste- chopped natural plants. In addition, the active fraction may contain as components in the amount from C 95 to 300 95 from the component coenzyme On0o. active time - the daily requirement of each In addition, the active fraction may contain as lumps from the components of the active part components vitamin A, vitamin O, vitamin E, vitamin C, auxiliary vitamin Bc, vitamin B, vitamin B", vitamin Bb, vitamin of the remaining substances. B", vitamin PP, vitamin B" , vitamin H , vitamin K, u

In addition, the functional product can contain: at least one type of plant and/or chopped vitamin A 50-160 mcg of vegetables, at least one type of plant and/or vitamin O 0.12-2.3μKg chopped shoots of at least one type of plant vitamin E 0.7-3.5mMg vitamin C 8.0-19.0mg selenium 2.8-5.5MKkg. vitamin B 11.0-21.0 mcg The technical result achieved by vitamin B 0.02-0.1 mg finding is: vitamin B2 0.02-012 mg - high biological value, as thanks to vitamin Bb 0.02- 0.12mg of its composition, the functional product can have vitamin B2 0.03-1.00mcg in its composition, almost all active substances necessary for the body vitamin B5 0.1-1.1mg, in addition, the functional product has vitamin PP 0.2-1.1mg liquid state, and, accordingly, high digestibility of active substances; vitamin H 0.5-2.2 μg. - getting a functional one is guaranteed

In addition, the active part can contain as a com- product of proper quality, which is achieved thanks to the component vitamin A, vitamin O, vitamin E, vitamin C, the state of the main component of the functional vitamin Bc, vitamin B, vitamin B", vitamin Bb, vitamin of the product and actions in the production of functional

Vi", vitamin PP, vitamin B", vitamin H, in such a co-product; the ratio of the components of the active part per 100g - the suitability of a functional product for a functional product: nutritional corrections as part of the main diet vitamin A 50-160 micrograms of food for any people without exception, so vitamin O 0.12-2.3 micrograms both due to the presence as a basis functional vitamin E 0.7-3.5 mg of a product of crushed plants (for example, vitamin C 8.0-19.0 mg crushed fruits of at least one plant species, vitamin B 11.0-21.0 μg and/or crushed vegetables of at least one species vitamin B 0.02-0.1 mg of plants and/or crushed shoots of at least one type of plant and/or crushed flowers at least vitamin B 0.02-0.12 mg of one type of plant and/or or crushed roots vitamin B2 0.03-1.00mcg of at least one plant species), functional vitamin B5 0.1-1.1mg the product can be digested by the body of all people. vitamin H 0.5-2.2 μg. As the conducted studies have shown, the most

In addition, the active part can contain as a com- highly digestible active substances have ponents vitamin E, vitamin B", vitamin Bb, vitamin functional products in liquid state. Therefore, fun-

B2, omega-3, coenzyme Oo, in this ratio, the functional product is made in the liquid state of the components of the active part per 100 g of functional- in the form of puree, syrup or drink. Mashed, syrupy product: or drink are varieties of the liquid state of products, vitamin E 8-19mg and differ only in fluidity. The most omega-3 100-150 mg is puree, which spreads very slowly, the most liquid is a drink, which spreads vitamin B 3.2-4.3 mm very quickly. Liquid state of the functional product - coenzyme O1o 65-120 mg. which is achieved thanks to this component of the func-

In addition, the active fraction can contain both a commercial product, such as crushed plants, and a component of vitamin E, omega-3, in such a ratio due to the fact that during the production of functional components of the active fraction per 100 g of the functional product, crushed plants are boiled for a certain amount product: time at elevated temperature. vitamin E 1.8-3.2 mg Due to the composition of the functional product, omega-3 15-55 mg. which can contain almost everything necessary for

In addition, the active part can contain active substances (vitamins, vitamin supplement omega-3, active nutrients, amino acids, minerals in this amount of the component, one part per 100g of functional product: coenzymes) as a component of the body, it is possible to create compositions special omega-3 1.5-5.2 mg. functional products that are intended for

In addition, the active part can contain as a com- inclusion in the diet of athletes with the component choline, inositol, taurine, I-carnitine, taking into account the needs of athletes in the specific ratio of the components of the active part in the type of sport or intended for inclusion in the diet 100g of a functional product: a nutritional supplement for certain population groups with choline 0.8-7.5 mg, taking into account, in accordance with the recommended norms, inositol 1.5-6.5 mg of the daily requirement of active substances for certain population groups, taurine 4.0-10 mg.

Y-carnitine 0.5-3.5 mg. The functional product includes practical

In addition, the active part can contain as a whole all the components necessary for normal functioning zinc, manganese, iodine, iron, copper, selenium, active substances in the human body - vitamins, and the ratio of the components of the active part is tamine-like nutrients, amino acids, minerals per 100g of functional product: substances, coenzymes. zinc 0.12-2.2mMg Vitamins are organic substances of various iodine 5.0-33mMkKg chemical nature, which are necessary for normal iron 0.5-33mMg vital activity of people and animals in small quantities - copper 0.04-01mKg bones. Vitamins and their derivatives are irreplaceable participants of metabolism and are needed to provide

normal functions and structure of the body, for them products cannot make up for the deficiency of vitamin A, which preserves health and normal functioning, so its additional intake is necessary (Body disorders. They affect the assimilation of organs, WHO, 1999). of nutrients, contribute to normal Vitamin A participates in the oxidation and growth of cells, stimulate metabolic reactions, which contribute to regenerative processes, regulation of protein synthesis, take place in the body, actively participate in its normal metabolism, the functions of cells, the formation of enzymes, determine their normal and subcellular membranes, plays an important role in the for- function and activity, i.e. they act in the role of communication of bones and teeth, as well as fat deposits. factors or coenzymes. Deficiency, and even more so It is of great importance for photoreception, the lack of any vitamin in the diet ensures the normal activity of visual analytes, leads to metabolic disorders and congestion, participates in the synthesis of visual pigment in diseases. retina and eye perception of light. Vitamin A is needed

Rational nutrition is the most important condition for the normal functioning of the immune system, maintaining health, normal functioning and is an integral part of the process of combating disease and the development of the human body. After the last infection. According to the World Health Organization, the presence of a sufficient amount of vitamin A in the blood is one of the main factors that (8003), the state of human health by only 1595 leads to the fact that children in developed countries live on the organization of medical services, by the same amount much easier to tolerate such infectious diseases - from genetic features, and by 7095 - from sporulation, such as measles, chicken pox, while in countries with life and nutrition. Today, the low standard of living does not cause much higher child mortality - there is no doubt that adequate nutrition is determined by the immunity from these "harmless" viral infections. not only by the energy value of food, balanced- Providing with vitamin A prolongs life even by the ration of proteins, fats and carbohydrates, but also by AIDS patients. provision of vitamins, trace elements and Vitamin B (the second name is thiamin) - it is hydrogen-dissolving minerals. Vitamin-deficient statin vitamins, which are easily destroyed by heat exposure, are today considered by the WHO, including as workers in an alkaline environment. A phosphorylated problem of improper nutrition. form of thiamine - thiamine pyrophosphate - is formed in

Calculations show that the corresponding medium in the human body is the precursor of enzymes that play a significant role in the metabolism of carbohydrates and, in particular, vigilance, even balanced and varied, in the processes of decarboxylation of pyruvic acid, which can be deficient in most vitamins on acids, keto acids. Vitamin B enters the body 20-3095. There is an extremely insufficient consumption of food, mainly plant-based, as well as a growing deficiency of vitamins of ryna origin, and in addition, a number of microelements (iron, microflora of the colon) are synthesized (A, groups B, 0, E) Vitamin B requires zinc, iodine) in a large part of the population. Thus, defi- for oxidative decarboxylation, ketoacidity of vitamins of group B is found in 30-4095, beta-lot, (pyruvic and milk), synthesis of ace-carotene - more than 4095, vitamin C - in 70-9095 tilcholine, it takes participation in carbohydrate metabolism and examined. At the same time, vitamin deficiency of energy, fat, and protein related to it has a chronic nature and manifests itself not only in the water-salt exchange, making it regulating in winter and spring, but also in the summer-autumn period. Effect on the trophic and activity of the nervous system. In the general situation in certain territories, insufficient intake of this vitamin in the tissues can be seen as a massive year-round polyhypovitaminosis, which accumulates pyruvate and milk of a certain group of people. acid, the synthesis of acetylcholine is disrupted,

At the same time, it is possible to single out the following groups of ways in which the functions of a number of systems deteriorate during the development of vitamin-deficient conditions: nervous, cardiovascular, and digestive. - teenagers in the period of the most intense growth - Vitamin also stimulates brain functions. cheap The vast majority of people need help - women who follow a diet; additional amount of vitamin B to him. For example, - people with increased physical loads - more of this vitamin is needed if there are frequent or overloads; the main part of the diet consists of cooked food or - people with increased mental capacity - refined flour and grain products. requirements; in vitamin B increases during illness and in the period

The study of vitamins made it possible to identify 14 basic vitamins that are necessary for the human body during recovery, in stressful situations, during physical activity, during pregnancy and breastfeeding, in melons. For simplicity, these vitamins are labeled as patients with hyperthyroidism. vitamin A, vitamin 0, vitamin E, vitamin C, vitamin B, Vitamin B" (the second name is riboflavin) widely vitamin B, vitamin B", vitamin B, vitamin B2, vita- widespread in nature. The body mainly receives minerals PP, vitamin B", vitamin H, vitamin K, vitamin R with meat and dairy products. You-

Vitamin A is understood as a number of closely related vitamins, which intensify metabolic processes in the structure of compounds: retinol (vitamin A-alcohol, a vitamin for the body, participating in the metabolism of proteins, fats

A1, axerophthol); dehydroretinol (vitamin Ag); and carbohydrates. It is necessary for the formation of red-retinal (retinin, vitamin A-aldehyde); retinoic blood cells and antibodies, for cell respiration and vaia acid (vitamin A acid); esters of these substances increase as it facilitates the absorption of oxygen by clivins and their spatial isomers. Recent research on the skin, nails and hair, improves the condition of organs, has shown that none of the plant or animal vision, taking, together with vitamin A, participates in the processes of dark adaptation, reduces eye fatigue and methylation, hydrogen transfer, activates syn - plays an important role in the prevention of cataracts, has methionine properties, enhances the synthesis and ability to act on the mucous membranes of the digestive tract, protein digestion in the body, increases phagocytosis, minimizes the negative effect of various toxins, the activity of leukocytes and activates the activity on the respiratory tract. Vitamin B is necessary for the metareticuloendothelial system. Vitamin B2 is a bolism of tryptophan, which is converted in the body into niacin, one of the substances necessary for the health of the body. One of the valuable qualities of the vitamin is the ductive organs of men and women, as it corrects its ability to accelerate in the body the decrease in the content of spermatozoa in the seminal dilution of vitamin B - into its active form. No need. A decrease in the content of vitamin B2 in the blood in vitamin B2 significantly increases when compared to the norm can lead to poru- physical exertion. brain and nervous system functions.

Vitamin B5 is understood to be two closely related. Vitamin B is understood to mean a group of compounds close in structure - pantothenic acid and panto-compounds - folic acid, folacin, folates. Calcium vita- tenate. Vitamin B5, entering the body, is a water-soluble vitamin that is easily destroyed and turns into pantethine, which enters the body during cooking and exposure to light. The vitamin is part of coenzyme A, which plays an important role in its acceptor properties in relation to oxidation and acetylation processes. Coenzyme A is one, and this determines its participation in oxidizing processes. Vitamin B is converted to ast in the metabolism of proteins, fats, and carbohydrates. tetrahydrofolic acid, which is a cofactor of fe

Vitamin B5 is necessary for the exchange of fats, carbohydrates, and chemical systems involved in the transfer of amino acids, the synthesis of vitally important fatty various carbon radicals, in the biosynthesis of purine acids, cholesterol, histamine, acetylcholine, heme and pyrimidine compounds, nucleic acids, globin . The most important property of vitamin B5 is amino acids, and its use increases its ability to stimulate the body's production of hormones glutamic acid and tyrosine. Vitamin- of adrenal glands - glucocorticoids, it plays an active part in the processes of regulation, is important in the formation of antibodies, promotes the assimilation of hematopoietic organs, has the anti-anemic effect of other vitamins, participates in the synthesis of neurotrans- in macrocytic anemia, also positively influences and fatty acid metabolism. Vitamin B5 affects the functions of the intestine and liver, increases the content necessary for normal absorption of metabocholine in the liver and prevents its fatty infiltration of folic acid. A feature of vitamin B5 of the walkie-talkie. A particularly important role is played by vitamin B is sensitivity to heating, during heat treatment during pregnancy. It regulates the formation of nervous food is lost almost 50 95 vitamin. cells of the embryo, which is extremely important for normal

A group of closely related development is called vitamin Vee. Daily intake of vitamin B on the structure of compounds, derivatives of pyridine - pyridoxine, in the early stages of pregnancy can prevent such pyridoxal and pyridoxamine. Vitamin Bb quickly causes defects of the nerve trunk of the fetus, such as anencephaly, and is destroyed under the influence of light, but it is resistant to the action of spinal cord splitting (herpes zoster). In addition, it is oxygen and high temperatures. It plays an important role in preventing premature births, birth defects in metabolism, which is necessary for normal fundo-carried children, and premature breakthrough of central and peripheral nervous membranes. That is why this vitamin is also called systems, participates in the synthesis of neurotransmitters, and is considered the most important "female" vitamin. Vitamin B in the phosphorylated form ensures that it is better taken together with vitamins Vig2 and C. During decarboxylation, peramination, deamination, heat treatment destroys up to 9095 vitamin Vse, which contains amino acids, participates in the synthesis of protein contained in raw food. So, when cooking vegetables and enzymes, hemoglobin, prostaglandins, meat metabolism, losses reach 70-9095, when frying serotonin, catecholamines, glutamic acid, meat - 9595, when cooking eggs - 5095. histamine, improves the assimilation of fatty acids, Vitamin C (the second name is ascorbic acid) lowers the level of cholesterol and lipids in the blood, plays an important role in the regulation of oxidative contractility of the myocardium, promotes the transformation of regenerative processes, participates in the synthesis of folic acid collagen into its active form, and stimulates procollagen , exchange of folic acid and iron, and hematopoiesis. as well as the synthesis of steroid hormones and catecholamines.

The need for vitamin B increases during It also regulates the ability of blood to thicken, nor-stress and increased loads, food intake, lowers the permeability of capillaries, which is necessary for the blood to such aminoxylates as tryptophan, methio-formation, has anti-inflammatory and anti-allergic properties, cysteine, as well as intestinal infections, also have an effect. Vitamin C is one of the main protective factors - it leads to an increased need for vitamin Bb. body from stress, increases resistance to infection

A number of benefits are combined under the name of vitamin Vig2. Vitamin C improves the body's ability to absorb calcium and iron, which are complex in structure and are derivatives of cobalamin, and promotes the excretion of cyanocobalamin, oxycobalamin, nitrocobalamin, and toxic metals (copper, lead, and mercury). In prisu- aquocobalamin. This vitamin is the only vitamin that significantly reduces the water-solubility of the necessary amount of vitamin C, which is able to accumulate in the organism and increase the resistance of vitamins B, B, A, E, B5 and B. in the blood, it is deposited in the liver, kidneys, lungs, and Vitamin C reduces the oxidation of cholesterol in the lipopro-spleen. Vitamin Vig has a pronounced lipotropic effect of low density, which, accordingly, prevents the effect, it prevents fatty infiltration of the liver, deposition of oxidized forms on the walls of blood vessels, increases oxygen consumption by cells in acute cholesterol. and chronic hypoxia, participates in the processes of trans-

Vitamin O includes a group of related compounds. Polyunsaturated fatty acids prevent calciferol derivatives: ergocalciferol; cholera - the development of atherosclerosis and reduce the level of triglyceride-calciferol; 22, 23-dihydro-ergocalciferol; 24-cerides, low-density lipoproteins in the blood, ethylcholecalciferol; 22-dihydroethylcalciferol. cholesterol and its deposits on the walls of arteries.

Most often, two vitamins are called vitamin O - Mechanism of anti-inflammatory action of polyunsaturated fats - ergocalciferol and cholecalciferol. These vitamins of fatty acids are fat-soluble due to their effect on metabolism. The main function of vitamin O - arachidonic acid - polyunsaturated fatty acids - ensuring normal growth and development of the lota are antagonists of arachidonic acid. In bones, prevention of rickets and osteoporosis. As a result of the action of polyunsaturated fatty acids, it softens mineral metabolism and contributes to the postponement of symptoms of inflammation: edema, hyperemia, calcium in bone tissue and dentin, affects the elimination of pain. Regular intake of general metabolism during the metabolism of Ca and polyunsaturated fatty acids contributes to the improvement of phosphate. First of all, it stimulates the absorption and digestibility and increases the activity of other intestinal calcium, phosphates and magnesium. An important part of vitamins: vitamin A, group B vitamins, vitamin O, and the effect of vitamin E in this process is to increase the permeability of the intestinal epithelium for Ca and P. Vitamin PP means two closely related

However, the role of vitamin O is not limited to the protection of bones - nicotinic acid (also called niacin) depends on the susceptibility of organo- and nicotinamides. The active effect of vitamin PP on metabolic reactions to skin diseases, heart diseases and cancer. processes due to its inclusion in the composition

In geographical areas where food is poor in vitamin 0, niacinamide adenine dinucleotide (NAD) and niacin- atheronamide adenine dinucleotide phosphate (NADP), there is an increased incidence of sclerosis, arthritis, diabetes. Normal mecofactors of a number of enzymes. In particular, niacin-metabolism of vitamin O in the liver is impossible when nemid is a part of such enzymes as the codeydol of vitamin E. drase, which are carriers of hydrogen to flavopro-

Sources of vitamin O are dairy products, ritein enzymes, and thereby regulates beef fat and egg yolk. However, in practice, redox processes in the body. Vita- loco and dairy products do not always contain min RR - it is the only vitamin that traditional medi- vitamin O or contains only trace (insignificant) kielsin considers to be a medicine. It is believed that it is the most effective (for example, 100 g of cow's milk can contain only 0.05 milligrams of vitamin 0), so their cholesterol content in the blood. Vitamin PP is involved in the consumption, unfortunately, cannot be guaranteed in more than fifty reactions during which sugar and fat dig the body's need for this vitamin. In addition, they are converted into energy. It is also necessary, in milk there is a large amount of phospho- for the exchange of amino acids and takes part in the transformation that prevents the assimilation of vitamin 0. renny fats into substances called eicosan

A number of closely related foods - hormone-like agents that control compounds - unsaturated alcohols-tocopherols, of which alpha-tocopherol is the most active in the metabolic transformation of substances in the body, as well as mi. derivatives of tocopherol - for example, tocopherol ace- Under the general name vitamin K, tat. The main function of vitamin E is to regulate a group of related compounds that are derivatives of the naphthoquino-reproductive function of the body. Vitamin E also well: phylloquinone, menaquinone, 2-methyl-1,4-naphthoquinone, improves blood circulation, necessary for regenemenadione. Vitamin K is an anti-hemorrhagic vitamin, tissue rations, useful for premenstrual or coagulation. With a lack of vitamin K, hemorrhages (hemorrhages) occur in the syndrome and in the treatment of fibrotic diseases. Vitamin K also plays a role. It provides a normal ability to thicken - an important role in the formation and restoration of bones, blood circulation and healing; reduces the possibility of the formation of osteocalcin - a protein of bone resorption of scars from some wounds; reduces the blood tissue on which calcium crystallizes, it increases blood pressure; helps prevent cataracts; improves her prevention of osteoporosis, participates in athletic achievements; relieves leg cramps; supports the regulation of redox processes in the body - the health of nerves and muscles; strengthening the capillary walls. Vitamin K enters the body mainly from ditches; prevents anemia. Vitamin E has an antioxidant effect in food, and it is also partially formed by microorganisms - it protects cells from damage by stomach inhibitors. Absorption of the vitamin, which proceeds the oxidation of lipids (fats) and the formation of bile with food, occurs with the participation of bile. In order for them radicals, it also protects other vitamins from damage by oxygen, promotes the assimilation of vitamin A. but (regardless of whether it is a product of

Its protective effect is noticeably increased in the presence of bacteria or obtained with food), there should be some fat in the stomach of vitamin C carriers.

Omega-3 is linolenic acid, which is a coenzyme for polyunsaturated fatty acids. Interest in carboxylation reactions, he participates in these fatty acids increased dramatically in the 1980s, minu- synthesis of fatty acids, purine bases and in other logo century, when as a result of research, pro- reactions of the transfer of carboxyl groups. Biotin led by Danish scientists, it was found, enters the body both with food and is synthesized by intestinal microorganisms, which has a low level of cardiovascular diseases. Mandatory intake of vitamin H is required after treatment with antibiotics, which is associated with the consumption of seafood with kami and other medicinal products, which are inhibited by a high content of polyunsaturated fatty acids. hear the intestinal microflora.

In addition to vitamins, there is another class of substances in all cells of the body, it is responsible for oxidation, which is necessary for the normal functioning and transport of fatty acids for their use by the body - these are vitamin-like nutrients. Fission as a source of energy. I-carnitine reduces the accumulation of active substances on vitamins and vitamin-like fat in muscle tissues, contributing to weight loss and muscle formation. And- is used in scientific literature. By its nature, carnitine helps to maintain the functions of the heart and the biological role of vitamin-like nutrients of the cardiovascular system. A low level of carnitine in zyka to vitamins, but they are needed by the body in the heart muscle, reduces its ability to contract much more than vitamins. Therefore, the body, disrupting blood circulation throughout the body. The organism receives vitamin-like nutrients both as a count- carnitine can be used for the prevention of nox intake with food, and due to synthesis in atherosclerosis, heart attack, stroke, hypertension. His body tissues. are also recommended for "chronic inflammation syndrome"

Choline is a vitamin-like nutrient that we are, because taking I-carnitine improves general well-being, a component of phospholipids (membranes) of cells, increases tone and performance, protects cell membranes from destruction and damage. Administration of I-carnitine in the diet of Jin. Choline plays a role in the normal functioning of athletes, leads to the "burning" of the nervous system, as it improves excess fat and increases muscle mass. metabolism in nervous tissue, participates in the formation of Taurine is a vitamin-like nutrient , which damages the protective myelin sheath of nerves and contributes to the improvement of energy exchange in the body - protects nerve cells from the destruction of myelin. It stimulates regeneration processes in the outer layer. Choline is the precursor of the neurotransmitter of dystrophic diseases and diseases - acetylcholine - the most important neurotransmitter , accompanied by a sharp disruption of the nerve impulse transmitter. Choline stimulates the metabolism of eye tissues, improves is and restores the enzymatic breakdown of fats, promotes muscle recovery, and lowers cholesterol in the blood. absorption of fat-soluble vitamins: vitamin Taurine provides antioxidant protection of the heart,

A, vitamin O, vitamin E, vitamin K. Choline reduces bronchial tubes, eyes, prevents muscle damage, cholesterol level and the concentration of fatty acids in cells after intense physical activity, cleans cholesterol plaques from the walls (exercise) formed by free radicals of blood vessels. Choline participates in carbohydrate metabolism and helps to improve the nutrition of muscle cells. pancreas - it strengthens the membranes of beta- Taurine is part of the main component of cells that produce insulin, and thus, nor- bile, which is needed for digesting fats, lowers the blood sugar level. In addition, choline plays an important role in the sorption of fat-soluble vitamins and in maintaining a normal blood cholesterol level in the reproductive function of the body. Human taurine - it participates in the biosynthesis of prostaglandins - also has a protective effect on the functioning of dynes in the prostate gland, increases the motility of the brain, especially in case of dehydration, spermatozoids, in old age it prevents dementia, it is noted that the concentration of taurine in the brain - disorders the work of the prostate gland. nome of the brain in children is four times more than in

In the body, choline is synthesized as part of adult choline. One of the features of the effect of taurine phosphatide from serine phosphatide. on the body is that it does not allow the ri-

Inositol is a vitamin-like nutrient that melons in the body, which allows to effectively fight, participates in the regulation of fat metabolism, helps with excess weight. reducing the level of cholesterol in the blood, preventing the development of atherosclerosis and obesity. According to scientific data, inositol improves the fluidity of the body. It is a component of mitochondria - blood (rheology) and prevents the formation of blood clots, subcellular elements that produce near improves the transmission of nerve signals. Inositol 9595 of all the energy needed by the human body is also necessary for proper development and func- supports the work of the myocardium. Coenzyme O: necessary for the maintenance of cells of the spinal cord, regulates the balance of copper and zinc in the body of all healthy individuals after 30 years of age to strengthen the balance of copper and zinc, because supporting their normalization and improving the body, increasing its level helps to reduce nervousness and its energy and vitality, for pro-irritability. Inositol is sometimes called the lactic vitamin of premature aging and reduced growth functions - it is necessary for children and adolescents, as it is for the immune system. Taking coenzyme Oto is shown to promote rapid bone growth and increase muscle mass in the treatment of the consequences of radioactive damage. In addition, inositol contributes to the improvement of oxidative stress and excess body weight, as well as the concentration of attention and the ability to remember. also in diseases of the blood, muscle dystrophy

Therefore, its use is especially useful for schoolchildren, pheasants, infectious diseases, as well as for students, people with mental work. Additional prevention of aging and during sports. the introduction of inositol into the diet improves Amino acids are called organic carbo- state of the visual system and prevents fatigue new acids, which are composed of such high-molecular- eyes, visual impairment. cular compounds as proteins, and in the molecules of which there is one

Inositol is especially well absorbed in a pair with one or more hydrogen atoms replaced by an amino group. Vitamin E contains 20 amino acids in the composition of most proteins.

I-carnitine is a vitamin-like nutrient, Glycine is an optically inactive substitute amino acid, which is a coenzyme in fat metabolism in the kidney. It is a part of plant proteins and the tissues and tissues of the body. I-carnitine is almost exclusively of mineral origin. It can be in a free state in liquids and tissues. It is a component of Tyrosine - a replaceable amino acid, it includes some biologically active compounds (glutathione - the composition of most plant and animal proteins), antibiotics, neuropeptides. It is contained in the glass of origin. The content of tyrosine in di murein of bacterial cell walls is particularly high. In the body, proteins such as pepsin (8.595) and insulin (12.5905). participate in the synthesis of various compounds: substitute amino acids. Tyrosine is formed during the oxidation of phenylalanine acids, purines, creatine, hippuric acid, nin with the participation of specific enzymes.

Paired bile acids, betaine. is fattened during the synthesis of some hormones (thyroxine,

Alanine is part of plant proteins and adrenaline, norepinephrine), mediators and melanin of animal origin. In addition, it is found in well. in the free state and in the composition of peptides, hormones, protein. Tryptophan belongs to the irreplaceable amino acid nature and in other biologically active compounds that are not synthesized in the body and have duties. Belongs to replaceable amino acids. In organic must come with food products. Bere nizmi can be synthesized by reductive participation in the formation of nicotinic acid and sero-amination of pyruvic acid. nin in the body of humans and animals, heteroauxins and

Valine is part of most proteins. There are some alkaloids in plants. When decarboxylase is an irreplaceable amino acid, tryptamine is formed in the human body instead of tryptophan, which is synthesized. In plants and microorganisms, it increases blood pressure. A metabolic disorder occurs from two molecules of pyruvate. Susceptible to hydtophan leads to dementia, and also has a post-apocalyptic interaction, participates in the stabilization of such diseases as tuberculosis, cancer, and the thin structure of proteins. It is used for diabetes. synthesis of alkaloids, pantothenic acid, a number of Serine is part of all plant cyclopeptide proteins. A significant amount of valine is found in vegetables and animal products. Especially high myoglobin, cassette. serine content of fibroin (1095) and silk sericin

Leucine is an essential amino acid, included in (4095). It plays an important role in the exchange reactions of plant and animal proteins. body Provides synthesis of glycine and sulfur-containing

Isoleucine is one of the essential amino acids (methionine, cysteine). Included in the lot. The isoleucine molecule contains two asymmetric compositions of serine phosphatides, some of which are biologically active carbon atoms, which causes the existence of four peptides (bradykinin, kallidin), and provides optically active isomers. In small quantities, the catalytic effect of enzymes - serine proteases. In some plant and animal proteins, serine is found in the form of phosphorus. of ether - serine phosphate, which participates in

Aspartic acid is a substitute amino acid for the growth and development of organisms. and. It is found in the composition of proteins and in a free state. It can be synthesized in the body from glycine.

It participates in the reactions of urea formation, syn- Threonine is an indispensable amino acid, it is part of the thesis of nucleotides of the purine and pyrimidine series. composition of most plant and animal proteins

Aspartic acid is a precursor for origin synthesis. In the body of humans and animals, non-syn-essential amino acids methionine, threonine, lysine are produced. The threonine molecule has two centers in plants and bacteria. asymmetry In plants, threonine synthesis is carried out by

Glutamic acid is found in all of the above from aspartic acid. Pepsin, fibroin, casein and many other biologically active compounds, which are precursors of proteins, are noted for their high content of treods of organisms in a free state and in the composition of proteins and nin. com synthesis of ornithine and proline. Cysteine is a replaceable sulfur-containing amino acid.

Histidine is a part of most proteins, and Cysteine is involved in the exchange of sulfur-containing compounds and is found in a free state. A significant amount of the organism. The high reactivity of the ZN group is found in parenchymal organs (the liver, nor- cysteine causes its participation in numerous biochemistry) and hemoglobin. Provides a buffer capacity for physical transformations, as a result of which erythrocytes are formed. A large number of important compounds and biologically amino acids, necessary for normal development, belong to the partially irreplaceable active substances. Cysteine is part of the body fat of children and most animal species. most proteins and some biologically active peptides

Proline is an amino acid that is part of lipids. Participates in redox processes and all proteins of plant and animal organisms. It is involved in the binding of toxic heavy metals, cyanides, in significant quantities in plant proteins, in aromatic carbohydrates, and in the synthesis of methionine. fibrillar proteins of connective tissue, casein. Methionine is an irreplaceable sulfur-containing amino acid.

Proline is also a component of insulin, it is part of most proteins of animal native peptides, antibiotics. Plays an important origin. Its content in plant proteins plays a significant role in the formation of the tertiary structure of proteins. In a smaller A lack of methionine in food leads to a possible synthesis of growth retardation in human and animal organisms, a violation of the synthesis of proteins and bagalin from ornithine or glutamic acid. those biologically active compounds. A significant amount

Phenylalanine is a part of all proteins (except for methionine, it is found in milk, in particular, in milk protein - prolamins), and is also in a free state and in casein. Synthesized methionine is used as a precursor to the synthesis of important biologically active compounds for fortifying feed and as a lipotropic factor. In the body of humans and animals, there is no syn- in the treatment of atherosclerosis and fatty liver. is argued Phenylalanine is involved in the processes Arginine is a semi-replaceable amino acid. Contains the synthesis of hormones - adrenaline and thyroxine. in proteins of plant and animal origin, in significant quantities - in protamines and histones. Arginine is used by the body for the synthesis of macro-metabolism in the human body - such organic compounds as creatine phosphate, which is necessary for enzymes called metalloenzymes. Yes, for normal muscle functioning. iron is part of such enzymes as proteins

Lysine is an essential amino acid. Lysine is included in hemoglobin and myoglobin, which are responsible for the transport of proteins and peptides, active oxygen transport centers. Copper is part of such enzymes; is a necessary component of food products such as cytochrome oxidase, amino oxidase, lysyl treatment - is contained in milk, beef, cereals. xidase Zinc is part of such enzymes

A significant amount of lysine is part of nuclear proteins such as alcohol dehydrogenase, carbonic anhydrase, carboxy-proteins, protamines, and histones. Used in the form of cypeptidase, alkaline phosphatase. Iodine is included in feed additives in animal husbandry to increase the composition of thyroid hormones of the thyroid gland. animal productivity and compensation of li- Manganese is a part of such enzymes as zine in food products of plant poho- arginase, pyruvate carboxylase, glycosyl transfection. times Selenium is part of the enzyme gluta-

Glutamine is the most important of the "replaceable" (thionperoxidase. synthesized in the human body) amino acids. The functional product contains per 100g of weight during stress and under increased loads, the above-described vitamins, vitamin-like nutrients, the renal glands produce glucocorticoids, which minerals, amino acids and coenzymes cause an increase in the synthesis of glutamine with the following composition in the amount from 395 to 300905 from the correct isolation of it from muscle cells. Any normal demand for each of the active components, stress or trauma causes an outflow of glutamine from the active lobe. The recommended daily norms of lean muscle and this leads to a sharp increase in synterbs for certain groups of the population in relation to those of this amino acid. High-intensity contraction of active substances such as vitamin A, vitamin D, vitamin E, muscles during strength training increases the propensity of muscle cells to damage (microtrauma), Vb, vitamin C, vitamin B, vitamin B, vitamin B vitamin B2, vitamin PP, vitamin B5, vitamin H, which stimulate the growth of muscle tissue, including vitamin K, omega-3, vitamin-like nutrients choline, including compensatory hypertrophy. Received metaurine, inositol, I-carnitine, mineral substances called microtraumas are not as serious as, for example, zinc, iodine, iron, copper, manganese, selenium, coenzyme burns, but the cells still begin to restore Ogo, given in the document "Methodical recommendations of the destroyed structure, creating new foundations MR 2.3.1.2432-08 "Norm! physiological environment necessary for life. The initial needs for energy and food are replaced by the removal of pieces of cell organelles, forgings for various groups of the population of the Russian Federation, by the cells of the immune system - macrophages, Federation". This document contains the following groups: neutrophils and others. The level of gluconeogenesis increases, as boys aged 14-18 years, girls age corticoids and, accordingly, the rate of synthesis of glucose 14-18 years old, men of the second, third, fourth generation. And as a result - a drop in the content of the latter in the fifth group of physical activity, women in the second, muscle tissue and a negative nitrogen balance in the third and fourth group of physical activity. These trace the outflow of other amino acids. According to the population group, according to their physical load, glutamine in the athlete's body is observed to be in the category of people who lead an active lifestyle even after 2 weeks. training. Many amino acids can be converted into glutamine (with the help of glutamate-deficient population groups regarding such active substances of hydrogenase) and then into alanine (with the help of gluta- as amino acids from the series of alanine, arginine, asparagine, matpyruvate aminotransferase). . Alanine is further converted into aspartic acid, valine, histidine, glycine, and glucose in the liver, and tamine, glutamic acid, isoleucine, leucine is returned to the muscles. This mechanism is called the glucose-lysine, methionine, proline, serine, tyrosine, threonine, alanine cycle and serves as an example of the results obtained - tryptophan, phenylalanine, cysteine, given as a result of glucose from other food components. We note that during physical exertion, glycogen is consumed in the first Epegda, SaibopPuagaiye, Rireg, Rai, Raitsu Asiadv, turn - especially Spoieviegoi, Rgoieip, apa Atipo Acid5. Rape!i op ovo carbohydrate, stored in the muscles and liver of Musgopicipieepiv, RapeI op She Oeiptsiop oi Oiviagu of man. Glycogen reserves are restored from gluco- Rireg, Zybsottiticee op Orreg Neiegepse I emeiv oi zy. Myishiepiv, Zyrsottitice op Ipiegrgeigayop apa Ovevz

Additional intake of glutamine makes it possible to overcome the tendency of muscles to catabolism. Depending on Sottieye op She Zsiepiys Emaitsayop oi Oiviagu from the level of glycogen, energy intake and intensive Veiegepse Ipiake5. Booa apa Mshshyop Voaga.- nosti training, glutamine can provide up to IM5TITOTE OB MEOISIME OB TNE MATIOMAI. percent of the total energy spent on ASAOEMIE5: TNE MATIOMAI ASAOEMIE5 PVE55, muscle contraction. Uumazpipdiop, O.S., 2005."5. Yes, in this document

For the normal functioning of the body, the following average daily requirements for the necessary intake of minerals, amino acids for all population groups are indicated: alanine - rheumatism, such elements as zinc, iodine, iron, copper, Z, Bg, arginine - 4.2 g, asparagine , aspartic acid, manganese, selenium. These elements are trace elements - 6.5 g, valine - 4 g, histidine - 2.2 g, glycine - 3.2 g, glutamate, that is, they are found in the body in small quantities, glutamic acid - 15 g, isoleucine - 3.6 g, tyh (milligrams). But they are necessary, since leucine - 6.1g, lysine - 5.3g, methionine - 1.8g, proline - are included in the composition of enzymes without which they cannot carry out

5.2g, serine - 3.5g, tyrosine - 2.8g, threonine - 3g, trypto-threonine, tryptophan, phenylalanine, cysteine, or their fan - 0.9g, phenylalanine - 3,Ag, cysteine - 1g. mixture in any combination, coenzyme no.

The functional product is made using the mineral substances zinc, iodine, iron, copper, which includes the mixing of crushed rosin, manganese, selenium are introduced into the functional line, active particles and auxiliary substances, a by-product in the form of soluble compounds of zinc, iodine, why chopped plants before mixing iron, copper, manganese, selenium, for example, are fermented for 15-45 minutes at a temperature of 60°C and salts of iron sulfate, copper sulfate, citrate at 120°C, then auxiliary substances and active zinc, gluconate are added manganese, sodium selenite, iodide portion, mix, then cool.

As auxiliary substances, any known substances that are widely used in the product can be used. are used in the food industry, for example, Example 1. various food acids (citric acid), Crushed raspberry berries are boiled for 15 minutes at a temperature of 60"C, then they add malic acid and active share that contains vita-

A, vitamin D, vitamin E, vitamin C, vitamin B, crushed fruits of at least one type of plant, vitamin B, vitamin B", vitamin B, vitamin Vig2, vita- and/or chopped vegetables of at least one can be used as crushed plants. species min PP, vitamin B", vitamin H, vitamin K, omega-3, plants and/or crushed shoots at least mono- choline, taurine, inositol, I-carnitine, zinc salts, its species plants and/or crushed flowers at least yes, iron, copper, manganese, selenium, alanine, arginine, from one plant species and/or crushed roots asparagine, aspartic acid, valine, histidine, from at least one plant species. For example, glycine, glutamine, glutamic acid, isoleucine, crushed fruits of at least one plant species, leucine, lysine, methionine, proline, serine, tyrosine selected from a number of plant species such as apricot, threonine, tryptophan, phenylalanine, cysteine, coenzyme orange, cherry, grape, apple, lemon, per- Oto, after which the mixture is stirred for 15 minutes, then cooled. passion fruit, tangerine, minola and/or crushed Example 2. berries of at least one type of plant selected from Crushed apricot fruits are boiled for a number of such types of plants as cranberries, raspberries, for 30 minutes at a temperature of 100"C, then strawberries, strawberries, currants are added, blackberry, blueberry, citric acid and an active part that contains rose hips, currants, viburnum, sea buckthorn, crushed vitamin A, vitamin D, vitamin C, vitamin Bc, vitamin shoots of at least one species of plants selected from B, vitamin B", vitamin B , vitamin Vig2, vitamin PP, a number of types of plants such as mint, stevia, leuzea, vitamin B5, omega-3, choline, inositol, zinc salts, iodine, selenium, alanine, arginine, asparagine, asparagine

If it is necessary to obtain a functional acid, methionine, proline, serine, tyrosine, a final product with a sweet taste, then before threonine, tryptophan, phenylalanine, cysteine, after cooking the chopped plants, pectin is added to them, the mixture is stirred during the sweet component. As a sweet component, it can take 15 minutes, after which it is cooled. be used any known component Example 3. food products, for example, sugar or malto- Shredded pieces of pumpkin are cooked from fruc- or fructose. tozo for 45 minutes at a temperature of 1207C,

In addition, citric acid, maltose syrup is added to the functional product and at least one processing product and an active fraction containing vitamin A, vitamin D, fruits and vegetables and/or at least one extract of vitamin C, vitamin B, vitamin B, vitamin B, plant vitamin and/or caffeine and/or pectin, which add Bb, vitamin Vig2, vitamin K, salts of iodine, iron, copper, to the mixture before mixing the components. As an Ogo coenzyme, then pectin and an extract of the fruit and vegetable processing product can be corn cobs with receptacles are added, after which at least one juice used and/or at least the mixture is stirred for 15 minutes, after which one jam and/or at least one jam, as ex - cool down. the tract of the plant uses Lewzea extract Example 4. and/or anchovy extract and/or corn extract- Crushed apricot fruits are boiled during them columns with receptions. 25 minutes at a temperature of 60"C, then add

The active part that is added may contain citric acid and the active part that contains as such vitamins and vitamin-like nutrients from a number of components vitamin A, vitamin O, vitamin E, vitamin C, vitamin A, vitamin D, vitamin E, vitamin C, vitamin Bc, vitamin Bc, vitamin B, vitamin B", vitamin Bb, vitamin B, vitamin B", vitamin B, vitamin B2, vitamin B", vitamin PP, vitamin B", vitamin H, at the next min PP, vitamin B", vitamin H, vitamin K, omega-3, the number of components of the active part per 100g of funcholine, taurine, inositol, I-carnitine, or their mixture in the functional product, as a percentage of the norm for any combination, mineral a substance from a number of vital needs of each of the components of active time - such elements as zinc, iodine, iron, copper, margatki for boys aged 14-18 years: nets, selenium, or a mixture of elements in any combination vitamin A 42-45 , amino acid from the series alanine, arginine, vitamin O 270-300 asparagine, aspartic acid, valine, histidine, vitamin E 42- 45 glycine, glutamine, glutamic acid, isoleucine, vitamin C 72-74 leucine, lysine, methionine, proline, serine, tyrosine, vitamin Bc 3.5-3.8 vitamin B 20-22 monic acid and the active part, which contains as vitamin B2 30-34 component vitamin A, vitamin 0, vitamin E, vitamin C, vitamin B 20-22 vitamin B, vitamin V, vitamin B", vitamin Bb, vitamin vitamin B2 4.5-5 B", vitamin PP, vitamin B", vitamin H, with the following vitamin RR 9-11 number of components of the active part per 100 g of functional product, vitamin B5 30-34, as a percentage of the norm do- vitamin H 6-7, the daily requirement of each of the components of the active time - after which the mixture is stirred for 15 minutes for women of the second, third and fourth group of minutes, after which it is cooled. physical activity:

Example 5. vitamin A 42-45

Chopped raspberry berries are boiled for 20 vitamin O 270-300 minutes at a temperature of 70"C, then citric acid and the active part, which contains vitamin A, vitamin O, vitamin E as a vitamin C 72-74 component, are added. , vitamin C, vitamin B 3.5-3.8 vitamin B, vitamin B, vitamin B", vitamin B, vitamin B 20-22

Vi», vitamin PP, vitamin B», vitamin H, with the following vitamin B2 30-34 number of components of the active part per 100 g of the functional product, vitamin Be 20-22, as a percentage of the norm do- vitamin Vi12 4.5-5 for girls aged 14-18: vitamin B5 30-34, vitamin A 42-45, vitamin H 6-7, vitamin O 270-300, then pectin and caffeine are added, after of which vitamin E 42-45 the mixture is stirred for 15 minutes, after which vitamin C 72-74 is cooled. vitamin B 3.5-3.8 Example 8. vitamin B 20-22 Chopped apple fruits are boiled for 30 vitamin B2 30-34 minutes at a temperature of 757C, then citric acid and the active part containing vitamin Bb 20-22 are added as vitamin B2 4.5-5 component vitamin A, vitamin 0, vitamin E, vitamin C, vitamin PP 9-11 vitamin Bc, vitamin B, vitamin B", vitamin Bb, vitamin B5 30-34 B", vitamin PP , vitamin B", vitamin H, vitamin K, with vitamin H 6-7, the next number of components of the active part, after which pectin is added, the mixture is mixed with 100g of the functional product, in percentage of for 15 minutes, after which it is cooled. norms of the daily requirement of each of the components of the ac-

Example 6. tive part for boys aged 14-18 years:

Chopped pieces of zucchini are boiled with sugar - vitamin A 32-34 rum for 35 minutes at a temperature of 110C, vitamin O 180-220, then citric acid, maltose syrup vitamin E 50-92 and the active part, which contains as a component vitamin vitamin C 56- 60

A, vitamin 0, vitamin E, vitamin C, vitamin B, vitamin B 3.5-3.8

Vi, vitamin B", vitamin Be, vitamin Vig2, vitamin PP, vitamin Vi 13-15, vitamin B5, vitamin H, with the following amount of com- vitamin B2 18-21 components of the active part per 100g of functional vitamin Be 13-18 product, in percentages of the daily requirement of vitamin B2 5-6 of each of the components of the active part for men - vitamin PP 9-11 of the second, third, fourth and fifth groups of physical activity - vitamin B5 18-19: vitamin H 5-6 A 42-45 vitamin K 4-6, vitamin O 270-300, then pectin and apple juice are added, after vitamin E 42-45 the mixture is stirred for 15 minutes, after vitamin C 72-74 it is cooled. vitamin B 3.5-3.8 Example 9. vitamin B 20-22 Chopped plum fruits are boiled for 20 vitamin B2 30-34 minutes at a temperature of 60"C, then citric acid and the active part are added, vitamin Bb 20-22 which contains as vitamin B2 4.5-5 components vitamin A, vitamin 0, vitamin E, vitamin C, vitamin PP 9-11 vitamin B, vitamin B, vitamin B", vitamin Bb, vitamin B5 30-34 B", vitamin PP, vitamin B", vitamin H, vitamin K, with vitamin H 6-7, pectin and leuzea extract are then added to the next number of components of the active part, after 100g of the functional product, in percentages of which the mixture is stirred for 15 minutes, after the norm of the daily requirement of each of the components of the cooling active ingredient for girls aged 14-18 years:

Example 7. vitamin A 32-34

Chopped strawberries are boiled for 20 vitamin O 180-220 minutes at a temperature of 70"C, then they add vitamin E 50-92, vitamin C 56-60, vitamin K 4-6, vitamin B 3.5-3.8, then pectin is added and an extract of anchovy, after which vitamin B 13-15 the mixture is stirred for 15 minutes, after which vitamin B 18-21 it is cooled. vitamin B 13-18 Example 12. vitamin B2 5-6 Chopped blueberries are boiled for 15 minutes at a temperature of 60"C, then add vitamin B5 18-19 citric acid and the active part, which contains as vitamin H 5-6 the component choline, I-carnitine, inositol and taurine, vitamin K 4-6, then add pectin and leuzea extract and extract then add pectin and jam from currants, anchovies, after which the mixture is stirred for 15 after which the mixture is stirred for 15 minutes, minutes, after which it is cooled, with the next after which it is cooled. amounts of leuzea extract, anchovy extract and com-

Example 10. components of the active part per 100 g of functional

Chopped kiwi fruits are boiled for 20 minutes at a temperature of 90°C, then lycholine 5-6.2 g of monic acid and the active part, which contains as inositol 2.9-3.5 g of the component vitamin A, vitamin 0, vitamin E, vitamin C, taurine 6b, 2-7.5g, vitamin B, vitamin B, vitamin B", vitamin B, vitamin Y-carnitine 2.2-2.5g

Vi», vitamin RR, vitamin B», vitamin H, vitamin K, with the extract of anchovy 0.5-1 mg of the following number of components of the active part per extract of leuzea 0.5-1 mg. 100g of a functional product, as a percentage of Example 13. the daily requirement of each of the active components. Chopped mint leaves are boiled with fructose of the second, third, fourth part for men for 15 minutes at a temperature of 70"C, then 7th group of physical activity: add citric acid, maltose syrup and vitamin A 32-34 active fraction, which contains as a component vitamin vitamin O 180-220 B", vitamin Bb, vitamin B", vitamin PP, vitamin Bb, vitamin E 50- 92 inositol, taurine, then pectin and caffeine are added, vitamin C 56-60, after which the mixture is stirred for 15 minutes, vitamin B 3.5-3.8, after which it is cooled, with the following amount of vitamin B 13-15 caffeine and the components of the active part per 100g of vitamin B" 18-21 functional products: vitamin B 13-18 vitamin B2 3.2-4.5 mg vitamin B2 5-6 vitamin B 8.9-11.2 mg vitamin RR 9-11 vitamin B12 0.9- 1.5 micrograms of vitamin B5 18-19, vitamin PP 39.5-43.7 mg, vitamin H 5-6, vitamin B5 17.5-20 4 mg, then pectin is added, boiled of currant and inositol 90.2-97 4 mg of stevia extract, after which the mixture is mixed with pro-taurine 1800-1944 mg for 15 minutes, after which it is cooled. caffeine 34.2-36, mg.

Example 11. Example 14.

Chopped cherry fruits are boiled together with sugar. Chopped peach fruits are boiled for 30 minutes at a temperature of 100"C, 30 minutes at a temperature of 70"C, then add citric acid and the active fraction, citric acid and the active fraction, which contains both which contains as a component vitamin A, vitamin 0, vita-component omega-3, vitamin E, vitamin B", vitamin min E, vitamin C, vitamin B, vitamin B, vitamin B, B, coenzyme O:o, in the following amount component - vitamin Bb, vitamin B2, vitamin RR, vitamin B", vits of active part per 100g of functional ray H, vitamin K, with the following amount of component: vits of active part per 100g of functional omega-3 100 - 150 mg of duct, as a percentage of the daily requirement, vitamin E 10-15 mg of each component of the active part for women, vitamin B2 3.75-4.25 mg of the second, third and fourth groups of physical activity - vitamin B 3.6-3.9 mg : coenzyme Oto 75-100 mg, vitamin A 32-34, then pectin is added, after The mixture of vitamin O 180-220 is stirred for 15 minutes, after which it is cooled. vitamin C 56-60 Example 15. vitamin B 3.5-3.8 Crushed cranberry berries are boiled together with vitamin B 13-15 maltose for 20 minutes at a temperature vitamin B2 18-21 80"С, then citric acid and active vitamin B are added In 13-18, the portion containing the component choline, I-carnitine, vitamin B2 5-6 inositol, taurine, then add pectin and vitamin PP extract 9-11 of corn cobs with ladles, after which vitamin B5 18-19 the mixture is stirred for 15 minutes, with the following amount of vitamin H 5-6 corn cob extract with capsules and components of the active part zinc 8-8.8 mg per 100 g of functional product: iodine 95-108 μg choline 5-6.2 g iron 13.9-14 1 mg inositol 2.9-3.5g copper 0.98-0.99mcg taurine 6b, 2-7.5g manganese 0.8-0.89mcg

Y-carnitine 2.2-2.5 g selenium 48-5 OMmKkgHg, extract of corn cobs with then pectin and grape juice added, after 0.5-1 mg of suppositories. after which the mixture is stirred for 15 minutes, after

Example 16. what is cooled.

Chopped strawberry berries are boiled together with sugar for 25 minutes at a temperature of 707C. Chopped blueberry berries are boiled together with fructose, then citric acid and the active ingredient, ktoose-maltose syrup are added for 15 minutes, which contains choline as a component, and carnitine, inosine - at a temperature of 60"C, then lemon tol, taurine are added, after which the mixture is mixed with protealic acid and the active part, which contains as a component, for 15 minutes, after which it is cooled, when vitamin A, vitamin 0 , vitamin E, vitamin C, the vital amount of components of the active part per 100g min Bs, vitamin B, vitamin B", vitamin B, vitamin B2, functional product: vitamin PP, vitamin B", vitamin H, vitamin K, then choline 5-6.2 g of pectin is added, after which the mixture is stirred with inositol 2.9-3.5 g for 15 minutes, after which it is cooled, with taurine 6 b, 2-7.5 g, this is the ratio of the components of the active part

Y-carnitine 2.2-2.5 g. per 100g of functional product:

Example 17. vitamin A 50-160 mcg

Crushed mango fruits are boiled for 40 vitamin O 0.12-2.3mMkg minutes at a temperature of 95"C, then vitamin E 0.7-3.5mMg of citric acid and the active part, which contains vitamin C 8.0 - 19.0 mg of omega-3 component, glutamine, taurine, then add vitamin B 11.0-21.0 μg of pectin and creatine, after which the mixture is stirred with vitamin B 0.02-0.1 mg for 15 minutes, after which it is cooled, at vitamin B2 0.02-0.12 mg of the following amount of creatine and active components - vitamin B 0.02-0.12 mg of the active part per 100 g of functional product: vitamin B2 0.03-1.00 μg omega-3 100-150 mg vitamin B5 0 ,1-1.1 mg creatine 12.5-15 g vitamin PP 0.2-1.1 mg glutamine 7.5-14 g vitamin K 0.01-0.029 μg taurine 5-6 g vitamin H 0.5-2.2 μg.

Example 18. Example 21.

Crushed orange fruits are boiled together with Crushed plum fruits are boiled for 20 minutes with fructose for 30 minutes at a temperature of minutes at a temperature of 60"C, then add li- 80"C, then add citric acid and active monic acid and an active fraction that contains as a fraction, which contains as a component vitamin B", vitamin components vitamin A, vitamin 0, vitamin E, vitamin

Bb, vitamin Vig2, vitamin PP, vitamin B5, inositol, C, vitamin Bc, vitamin B, vitamin B", vitamin B, vitaurin, then add pectin and caffeine, tamine extract Bb2, vitamin PP, vitamin B5, vitamin H , then anchovies, leuzea extract, after which pectin is mixed with the mixture, after which the mixture is stirred for 15 minutes, after which it is cooled for 15 minutes, after which it is cooled, taken, with the following amount of caffeine, the extract in this ratio of the components of the active part of anchovy, leuzea extract and active components per 100g of functional product: parts per 100g of functional product: vitamin A 50-160mcg vitamin B2 3.2-4.5mMg vitamin O 0.12-2.3mcg vitamin B 8.9-11.2mg vitamin E 0.7-3.5 mg vitamin B2 0.9-1.5 μg vitamin C 8.0-19.0 mg vitamin PP 39.5-43.7 mg vitamin B 11.0-21.0 μg vitamin B" 17 .5-20 4 mg vitamin B 0.02-0.1 mg inositol 90.2-97 4 mg vitamin B2 0.02-0.12 mg taurine 1800-1944 mg vitamin B 0.02-0.12 mg caffeine 34.2- 36.8 mg vitamin B12 0.03-1.00 μg anchovy extract 0.5-1 mg, vitamin B5 0.1-1.1 mg, leuzea extract 0.5-1 mg. vitamin PP 0.2-1.1 mg

Example 19. vitamin H 0.5-2.2 μg.

Chopped blackberry berries are boiled together with sugar. Example 22. rum for 20 minutes at a temperature of 90°C. Chopped kiwi fruits are boiled for 20 minutes at a temperature of 90°C. iodine, iron, copper, monic acid and the active part, which contains as manganese, selenium, with the following amount of components vitamin E, vitamin B", vitamin B, vitamin nents of the active part per 100g of functional B, omega-3, coenzyme O :o, after which the mixture of the product: is stirred for 15 minutes, after which it is cooled

chewed, with this ratio of selenium components 2.8-5.5MKkg. of active fraction per 100g of functional product: Functional product according to the above vitamin E 8-19mg examples of compositions can be recommended omega-3 100-150mg for nutritional correction as part of the main ratio-vitamin B" 3.5-4.78mg well nutrition for various strata of the population, vitamin B 3.2-4.3 mg rem, for children over 3 years of age and for people with coenzyme Oto 65-120 mg. elderly and for diabetics. Application

Example 23. of the functional product described in the invention

Chopped pieces of zucchini are boiled with fructose for 35 minutes at a temperature of 1107C, the elderly, diabetics. as a component of vitamin substances without increasing the volume of food consumed, and

E, omega-3, then pectin is added, after which the mixture with a balanced diet is allowed to be stirred for 15 minutes, after which it is necessary to cover the needs even with a decrease in volume, with this ratio of the components of the food, and accordingly without increasing the amount of active part per 100g of a functional product: nutrition of the digestive system, which is especially important for such a category of people as people with omega-3 15-55 mg. logo of age and diabetics who have a digestive system

Example 24. already poorly digests large volumes of food.

Crushed raspberry berries are boiled together with fructose-maltose syrup for 20 minutes as part of the main diet at a temperature of 70°C, then lemon acid and the active part are added. , which contains omega-3 as a component necessary for certain periods of sports preparation, then pectin is added, after which the functional mixture is stirred for 15 minutes, after which the product according to this invention is cooled within 20 to such amount of the active component - 10Og per day continuously, but no more than 1-3 parts per 100g of functional product: months. The daily dose of consumption of functional omega-3 1.5-5.2mg of the product is chosen taking into account the age of the sports

Example 25. change, type of sport and energy expenditure, period

Chopped apple fruits are boiled together with du sports training. with fructose for 30 minutes at a temperature of 75°C. Sports training is divided into five periods, then citric acid and active riodium are added: the portion that as a component is choline, inositol, taurine, 1 - The first period is the general preparatory stage of basic carnitine, after which the mixture is stirred during the th period; minutes, after which it is cooled, while the II period is a special preparatory stage, the base ratio of the components of the active part in the th period; 100 g of the functional product: the PI period is the pre-competition period; choline 0.8-7, 5 mg IM period - competitive period, inositol 1.5-6.5 mg M period - transitional (restorative) peritaurin 4.0-10 bmg units.

Y-carnitine 0.5-3.5 mg. After regular use of functional

Example 26. the product must be made within a certain time

Chopped mint leaves are boiled with fructose for a break, as the functional product is easy to cook for 15 minutes at a temperature of 70°C, then a crushed food product and its consumption, citric acid, maltose syrup is added and for a considerable time it can lead to a hyperactive part , which contains as a component zinc, tamine of the body, manganese, iodine, iron, copper, selenium, then add Addition of a functional product for corypectin, after which the mixture is stirred for 15 minutes with a sleep model in the diet gives the most minutes, after which it is cooled, with such a similar effect on HER and the 1st period of sports training, the ratio of the components of the active part per 100g for athletes in such sports, which are associated with the functional product: mainly with manifestations of endurance, speed-zinc 0.12-2.2mg power sports sports, martial arts, composition iodine 5.0-33mMkKg coordination sports, sports games iron 0.5-33mMg Functional product according to the useful model copper 0.04-01mcg can be consumed as a dessert before a meal or diluted in manganese 0.015-1.6mcg of water to taste.

Computer typesetting by N. Lysenko Signature Circulation 26 approx.

Ministry of Education and Science of Ukraine

State Department of Intellectual Property, str. Urytskogo, 45, Kyiv, MSP, 03680, Ukraine

SE "Ukrainian Institute of Industrial Property", str. Glazunova, 1, Kyiv - 42, 01601