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Information × Registration Number 0219U005267, 0116U001917 , R & D reports Title Innovation technologies of food products fortified with essential trace elements for antioxidant status improvement popup.stage_title Head Polumbryk Maksym Olegovych, Registration Date 23-07-2019 Organization National university of food technologies popup.description2 The object of the research are the complexes of cyclodextrins with iodine, as well as meat and dairy products fortified with them. The purpose of the work is the development of new additives, the consumption of which stimulates the formation of anti-stress compounds in the human body, as well as technologies of meat and dairy products fortified with these additives. Methods of investigation - spectrophotometric and chromatographic methods of research were used to analyze the content of iodine in boiled sausages, sour milk and butters, as well as in yogurts. The possibility of the formation of yipo-3,5-diiodothyrosine in boiled sausage products has been confirmed. With the help of scanning electron microscopy, morphological features of sausage systems and sausage wares made from them are analyzed. It was found that that 3,5-diiodothyrosine, which regulates the antioxidant balance in the body, can be formed in an amount from 0.38 to 2.8 ng / ml, depending on the amount of beta-CD-I2 and the method of administration, which indicates the ability of complex iodine with cyclodextrin not only restore iodine status, but also vary the antioxidant status of a single person. Based on the results of the conducted studies, it is proved that the consumption of sausages allows you to quickly and effectively restore the normal level of iodine in the body while maintaining an adequate homonymous background. Product Description popup.authors Омельченко Хритина Володимирівна popup.nrat_date 2020-04-02 Close