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Development Of The Russian Bakery Market In The Modern Market Conditions

Table 3: Range of additives in the formulation of bakery products for prophylactic purposes

Additives Useful substances Prophylactic effect
Rosehip fruits, stinging nettle leaves, black currant, hawthorn Carotenoids, organic acids, multivitamins Cardiovascular diseases, general strengthening effect
Dill, parsley, celery, coriander seed meal Inulin Strengthening of cardiovascular activity and immunity
Artichoke powder Fiber, pectin, proteins and essential amino acids, multivitamins Activation of immune mechanisms, gastrointestinal diseases, diabetes mellitus, obesity
Cabbage, onions, garlic, kelp Beta carotene, calcium, iodine, selenium Reducing the risk of oncology, protection from the effects of radionuclides
Nuts and fruit seeds Laetrile, lignans Reducing the risk of cancer
Tomatoes Lycopene Reducing the risk of cancer
Citruses and berries Bioflavonoids, ellagic acid Reducing the risk of cancer, genetic changes; slowing down the aging process
Condiments (turmeric, ginger, cumin, fennel, coriander, anise, cardamom, mustard) Vitamins C, E, K, PP, B vitamins, betaine Strengthening the immune system; reducing the risk of bowel and bladder cancer; stabilization of the digestive system
Amaranth flour Lysine, oleic, linoleic, Omega-3, -6 acids, E, B, C vitamins, minerals, phytosterols, squalene Prevention of cell aging; treatment of gout, osteoarthritis, coronary heart disease; reducing the risk of cancer
Charcoal Carbohydrates, B vitamins, choline, A, E, H vitamins, chlorine, sodium, potassium, magnesium, phosphorus, copper, zinc Improving the functioning of the digestive system; absorption and elimination of toxic substances and toxins from the body
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