Experimental rationale for approaches to the development and evaluation of new functional foodstuffs

• Published in: Vestnik Rossiĭskoĭ akademii medits︠i︡nskih nauk no. 12; p. 14
• Main Authors: Korolev, A A, Nikitenko, E I, Malakhova, A V, Kudasheva, V A, Gorshkov, A I
• Format: Journal Article
• Language: Russian
• Published: Russia (Federation) 2010
• Subjects: Animals; Biomarkers; Calcification, Physiologic - drug effects; Calcium, Dietary - administration & dosage; Calcium, Dietary - metabolism; Cheese - analysis; Cheese - standards; Device Approval; Food, Formulated - analysis; Food, Formulated - standards; Food, Fortified - analysis; Food, Fortified - standards; Functional Food - analysis; Functional Food - standards; Humans; Male; Malondialdehyde - blood; Monitoring, Physiologic; Nutrition Therapy - methods; Nutritional Requirements; Nutritive Value; Rats; Rats, Wistar; Vitamin D - administration & dosage; Vitamin D - metabolism
• ISSN: 0869-6047

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.