| Issue |
E3S Web Conf.
Volume 296, 2021
1st International Conference on Environmental Sustainability Management and Green Technologies (ESMGT 2021)
|
|
|---|---|---|
| Article Number | 04005 | |
| Number of page(s) | 7 | |
| Section | Ensuring the Safety and Environmental Sustainability of Cities and Towns | |
| DOI | https://doi.org/10.1051/e3sconf/202129604005 | |
| Published online | 28 July 2021 | |
Designing innovative food products for correcting adaptive immunity and increasing the body’s resistance to infectious diseases
1 Plekhanov Russian University of Economics, Stremyanny lane, 36, 117997 Moscow, Russia
2 Stavropol State Agrarian University, Zootekhnichesky Lane, 355017 Stavropol, Russia
The analysis of the relationship between the nutrition structure and the immune status of a person has been carried out. The role of nutrition in preventing alimentary-dependent and infectious diseases is considered. The nutritional and biological value of quinoa pseudo-grain culture has been studied. A recipe and technology for enriching wheat bread with functional and immunomodulating ingredients of quinoa has been developed. The content of functional ingredients in fortified bread has been determined. From laboratory animal testing, it was found that wheat bread enriched with functional ingredients of quinoa flour reduces blood cholesterol, low density lipoproteins, and helps to reduce blood sugar. The results obtained make it possible to recommend these products for strengthening adaptive immunity and for prevention of infectious diseases of diabetes mellitus.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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