SCIENCE SERVICE OF INNOVATIVE TECHNOLOGIES FOR DEVELOPMENT OF FUNCTIONAL FOOD FROM VEGETABLE CROPS

M. S. Gins; V. F. Pivovarov; V. K. Gins; P. F. Kononkov; N. M. Derkanosova

SCIENCE SERVICE OF INNOVATIVE TECHNOLOGIES FOR DEVELOPMENT OF FUNCTIONAL FOOD FROM VEGETABLE CROPS

2015

M. S. Gins | V. F. Pivovarov | V. K. Gins | P. F. Kononkov | N. M. Derkanosova

The fraction composition and content of phenolic compounds in vegetable plants with high content of polyphenols is presented. The developed functional foods is a complex of antioxidants such as dehydro- quercetine, quercetine, rutin, amaranthine, etc., which can be used for immune system reinforcement, against dysbacteriosis, and promotion of health.

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