Design management of functional foods for quality of life improvement

摘要: The paper examines the benefit of bread enriched with antioxidants on oxidative stress, and quantities hydrosoluble in a group human subjects. home–management functional foods strategy seeks to improve prompt effective basic nutrition using additional attributes that are directly positively beneficial for health well–being. purpose this clinical study was test tolerance benefits multicomponent antioxidant compounds obtained from plant extracts healthy adult volunteers. A detailed protocol created formalize standardize procedures data collection, e.g. filling out standardized forms diet questionnaires. For research method, Group given special B (control). were analysed quantitative methods. They showed significant increase compared control, 220.61+/–27.92 – 313.56+/–37.09 micrograms/mL (p=0.05), 280.47+/–32.1 238.27+/–44.93 (p=0.45). Also, stress values decrease control reached statistical significance. Oxidative decreased 244 +/– 89 308+/–108 UFORT group. responses prevention chronic diseases depend how they absorbed utilized body. An anti–oxidant natural bioactive components could become an interesting solution degenerative disorders which is increased.