PHYSIOLOGICAL AND BIOCHEMICAL EVALUATION OF THE EFFECTIVENESS OF A NEW FOOD INGREDIENT: A SOURCE OF PHYTOECDYSTEROIDS AND FLAVONOIDS FROM QUINOA GRAIN

N. Petrov, S. Zorin, N. Biryulina, Y. Sidorova
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Abstract

A new food ingredient has been developed - a source of phytoecdysteroids and flavonoids from quinoa grain. A physiological and biochemical assessment of its effectiveness under conditions of chronic immobilization stress and a single e exhausting physical activity was carried out. A pronounced adaptogenic effect of the developed food ingredient was shown.
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一种新的食品成分的有效性的生理生化评价:藜麦谷物中的植物甾体激素和类黄酮的来源
一种新的食品成分已经被开发出来——从藜麦谷物中提取植物甾体激素和类黄酮。对其在慢性固定应激和单次体力活动条件下的有效性进行了生理生化评估。研究表明,所开发的食品成分具有明显的适应性效应。
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