Experimental Evaluation of the Efficiency of Lipid Module Enriched with Docosahexaenoic Acid and Astaxantin.

Rats of the experimental group for 30 days received a ration in which the fat component (sunflower oil) was completely substituted with a lipid module enriched with docosahexaenoic acid and astaxanthin. Anxiety of animals in elevated plus-maze test and muscle tone in the grip strength test were evaluated before and after the experiment. Exhausting treadmill exercise was simulated after 30 days of feeding the lipid module. Modification of the lipid component of the diet (enrichment with docosahexaenoic acid and astaxanthin) reduced fatigue during exhausting physical exercise, increased muscle tone, and produced an anxiolytic effect. The results indicate the prospects of using the lipid module as a functional food ingredient in the composition of specialized food products.

[Specialized foods with a modified carbohydrate profile in the correction of metabolic disorders in type 2 diabetes].

The review of the literature is devoted to the analysis of scientific publications concerning the optimization of nutrition of patients with diabetes mellitus (DM) type 2 due to inclusion in the ration of specialized foods with a modified carbohydrate profile. Modification of the carbohydrate profile of specialized foods can be achieved by excluding quickly absorbed refined sugars, by using a mixture of slowly digestible and slowly absorbed carbohydrates, enrichment with fructooligosaccharides and soluble dietary fibers. Purposeful introduction of food ingredients with favorable metabolic effects into the composition of the products makes it possible to effectively correct the disorders of carbohydrate and lipid metabolism in patients with type 2 diabetes.

[The feasibility of specialized products for nutrition of sportsmen in the preparatory period of the sports cycle].

The nutrition factor is one of the most important in the achievement of high sport results and in maintaining of athlete health along with the methodological and psychological aspects of training. Improving the methods of training in different sports leads to a significant increase in the level of energy expenditure. In order to provide athletes with a large amount of energy, it is advisable to use specialized products with increased nutritive and biological value. Specialists should pay special attention to the scientific justification of composition of special food products (SPP) with consideration of age and gender of athlete, type of sport, the stages of sports activities, training regimes, the qualifications of the athlete and individual level of metabolism. An analytical review of literature on the appropriateness of the application of SPP for athlete nutrition in the preparatory period was conducted to justify the need for further research in this field.