| Autor: |
Korolev AA, Nikitenko EI, Malakhova AV, Kudasheva VA, Gorshkov AI |
| Jazyk: |
ruština |
| Zdroj: |
Vestnik Rossiiskoi akademii meditsinskikh nauk [Vestn Ross Akad Med Nauk] 2010 (12), pp. 14-8. |
| Abstrakt: |
This comprehensive experimental study had the objective to determine the optimum ratio of calcium and vitamin D used as additives in food compositions and provide an experimentally-based rationale for the use of new functional dairy products and evaluation of their nutritional value. Experimental medico-biological assessment was conducted using growing male Wistar rats by balance and biochemical methods. It was shown that the calcium/vitamin D ratio in foodstuffs determines their functional efficiency. High nutritive and biological value was documented for some new cottage cheese products rich in calcium (240 mg%) and vitamin D (1 mg%). Results of the study were used to develop guidelines for the enrichment of various food compositions with calcium and vitamin D and substantiate methods for the assessment of their real functional effectiveness. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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