Possibilities of using medicinal plant raw materials to produce food products with dietary and functional properties
Abstract
The medicinal plant raw materials can serve as a source not only of medicinal herbal preparations, but also as a raw material for obtaining food products with dietary and functional properties. These types of medicinal plant raw materials include hawthorn fruits used in the treatment of heart and vascular diseases. Fruits of hawthorn (Crataegi fructus) contain flavonoids and saponins, as well as macro- and microelements. Analysis of the scientific literature of recent years convincingly shows that the experience of using of hawthorn fruits for dietary and functional nutrition is becoming increasingly popular. Addition of hawthorn fruits to food and beverages improves their taste and technological properties. Foods with the addition of hawthorn fruits have high nutritional value and contain fewer calories. It has been shown that the use of food additives with hawthorn fruits in food production is an important decision in the creation of functional and dietary food products for the prevention of diseases of the cardiovascular system.
About the Authors
Yu. A. Andreeva
ФГБОУ ВО «Самарский государственный медицинский университет»
Минздрава России
Russian Federation
Russian Federation
V. A. Kurkin
ФГБОУ ВО «Самарский государственный медицинский университет» Минздрава России
Russian Federation
Russian Federation
O. E. Pravdivtseva
ФГБОУ ВО «Самарский государственный медицинский университет» Минздрава России
Russian Federation
Russian Federation
T. M. Zhavkina
ФГАОУ ВО «Самарский национальный исследовательский университет имени академика С.П. Королева»
Russian Federation
Russian Federation
N. V. Kudashkina
ФГБОУ ВО «Башкирский государственный медицинский университет» Минздрава России
Russian Federation
Russian Federation
S. R. Khasanova
ФГБОУ ВО «Башкирский государственный медицинский университет» Минздрава России
Russian Federation
Russian Federation
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Review
For citations:
Andreeva Yu.A., Kurkin V.A., Pravdivtseva O.E., Zhavkina T.M., Kudashkina N.V., Khasanova S.R. Possibilities of using medicinal plant raw materials to produce food products with dietary and functional properties. Bashkortostan Medical Journal. 2024;19(4):74-79. (In Russ.)
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