Functional food-stuffs enriched by bioavailable calcium | Функциональные продукты питания, обогащенные биоусвояемым кальцием
2010
Palagina, M.V., Pacific Ocean State Economic Univ., Vladivostok (Russian Federation)
The most often occurring reason for osteoporosis is a deficiency of calcium and vitamin D on the organism. The assimilability of calcium depends on not only its content in foods nut also on the ratio with phosphor, magnesium, proteins and vitamins. The absorption of calcium in the gastro-intestinal tract reduces when the content of fats in the ration both is high and low. The ratio of calcium and magnesium in the foods optimal to be assimilated is 1:0.6, calcium and phosphor is 1:1.5. Screening the raw materials comprising calcium, magnesium and phosphor in an adequate ratio recognized as the most promising the backbones of salmonid fishes processed for fillet from which a fish concentrate was produced. To create functional foods combining high degree of assimilating calcium with sufficient food and biological value, the biotechnology of preparing probiotic drinks like yoghurts or kefir from milk, an aqueous soya extract, fish concentrate and ferments. Sour milk drinks, fermented soya drinks and kefir named Vkus zdorovjya were obtained. All samples represent a uniform liquid with small inclusions of fish concentrate. The taste, smell, color and consistency meet the standard analogs. The amount and ratio of calcium, magnesium and phosphor was optimal to use as functional foods in correcting osteoporosis. Clinical researches have found that when the test drinks were consumed for 3 months, they were well tolerated by patients with osteoporosis, did not induce side effects, did not require correcting the diet and customary nutrition
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