{"title":"Evaluation of the Effectiveness of the Antioxidant Properties of Functional Bakery Products","authors":"N. Naumova, A. Buchel","doi":"10.31926/but.fwiafe.2019.12.61.1.9","DOIUrl":null,"url":null,"abstract":"The objective of our experimental studies was to evaluate the effectiveness of the antioxidant properties of functional bakery products. In the course of the experiment, we evaluated the effectiveness of antioxidant properties of functional bakery products containing antioxidants (selexen, α-tocopherol) and a number of B vitamins. Spectrophotometric methods (FRAP and DPPH) have established that the antioxidant capacity of the loaves studied is preconditioned by the presence of vitamin E. Field studies have revealed that the combined effect of selenium, which is an ingredient of selexen, and vitamins on the activation of antioxidant protection of the human body when consuming functional bakery products gives a statistically significant reduction in indicators of lipid peroxidation (LPO) in the blood of the examined volunteers within 30 days.","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31926/but.fwiafe.2019.12.61.1.9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
The objective of our experimental studies was to evaluate the effectiveness of the antioxidant properties of functional bakery products. In the course of the experiment, we evaluated the effectiveness of antioxidant properties of functional bakery products containing antioxidants (selexen, α-tocopherol) and a number of B vitamins. Spectrophotometric methods (FRAP and DPPH) have established that the antioxidant capacity of the loaves studied is preconditioned by the presence of vitamin E. Field studies have revealed that the combined effect of selenium, which is an ingredient of selexen, and vitamins on the activation of antioxidant protection of the human body when consuming functional bakery products gives a statistically significant reduction in indicators of lipid peroxidation (LPO) in the blood of the examined volunteers within 30 days.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
