ANALYSIS OF STUDIES ON DEVELOPMENT OF FUNCTIONAL PRODUCTS WITH IMMUNOMODULATORY PROPERTIES

doi: 10.25712/ASTU.2072-8921.2021.03.016

Authors

Keywords:

immune system, Tyumen region, Yamalo-Nenets Autonomous Okrug, functional products, statistics, raw materials, immunomodulating effect

Abstract

Currently, programs for the development of the Arctic territory, which include the Yamalo-Nenets Autonomous Okrug, are being actively implemented. One of the goals of these programs is to ensure the food security of the region and the formation of a healthy lifestyle for the population aimed at preventing diseases. According to Federal Service for the Oversight of Consumer Protection and Welfare, infectious diseases have become highly prevalent in this region in recent years, which is associated with the immunodeficiency of the population. Therefore, the purpose of this work was to analyze studies describing developments with immunomodulatory properties. In the course of the work, theoretical research methods were applied: analysis, synthesis, generalization, systematization and comparison. The article presents the components of existing functional complexes, as well as the properties they possess. As a result, it was found that at present there are already approaches to the restoration of immune deficiency, but they do not consider the use of raw materials grown in the Arctic. As a result, the goal of further research was formulated - the development of a complex that has immunomodulatory properties and includes raw materials growing in the Arctic region. The first stage of this study will be to identify the components of the functional complex based on the analysis of their vitamin and mineral composition.

Published

2021-09-30

How to Cite

Burakova Л. Н. ., & Plotnikov Д. А. . (2021). ANALYSIS OF STUDIES ON DEVELOPMENT OF FUNCTIONAL PRODUCTS WITH IMMUNOMODULATORY PROPERTIES: doi: 10.25712/ASTU.2072-8921.2021.03.016. Polzunovskiy VESTNIK, (3), 117–122. Retrieved from https://ojs.altstu.ru/index.php/PolzVest/article/view/100

Issue

Section

SECTION 1. FOOD TECHNOLOGY