[Influence of chronic immobilization stress on vitamin status in rats fed different diets] [0.03%]
不同膳食长期束缚应激对大鼠维生素营养状况的影响
O A Vrzhesinskaya,N A Beketova,G V Kosheleva et al.
O A Vrzhesinskaya et al.
The influence of a stress factor, widespread in modern conditions, on the vitamin status has not been studied enough. At the same time, the negative stress impact can be aggravated against the background of unhealthy nutrition, which in tur...
[Physiological and biochemical in vivo study of polyphenols and 20-hydroxyecdisone from quinoa grains effect on resistance to physical exercise in Wistar rats] [0.03%]
[体内生理生化研究探讨藜属植物多酚及20-羟基蜕皮酮对韦斯特大鼠运动耐受性影响]
V A Shipelin,N A Biryulina,Yu S Sidorova et al.
V A Shipelin et al.
Increasing the ability of the human body to adapt to physical stress is relevant from the standpoint of using foods for special uses containing functional food ingredients (FFI) with effectiveness proven in vivo. The purpose of this study w...
[Influence of the rat diet enrichment with oat β-gucans on the assimilation of B group vitamins, mineral elements and lipid metabolism] [0.03%]
[燕麦β-葡聚糖对大鼠B族维生素、矿物元素吸收及脂类代谢的影响]
V M Kodentsova,O V Kosheleva,O A Vrzhesinskaya et al.
V M Kodentsova et al.
Despite the widespread use of oat β-glucans as ingredient of foods and dietary supplements, there is insufficient data on their effect on the metabolism of vitamins and minerals. The purpose of the study was to evaluate the effect of inclu...
E V Markova,E I Leonova,Ju V Sopova
E V Markova
The excessive consumption of sugar-containing foods contributes to the development of a number of diseases, including obesity, diabetes mellitus, etc. As a substitute for sugar, people with diabetes mellitus and obesity most often use sweet...
[The role of intestinal alkaline phosphatase in the development of obesity. Modulation of enzyme activity by high fat diet and dietary fiber] [0.03%]
肠道碱性磷酸酶在肥胖发生发展中的作用及高脂膳食和膳食纤维对其酶活性的调节作用
E A Efimtseva,T I Chelpanova
E A Efimtseva
Interest to the tissue-specific intestinal isoenzyme of alkaline phosphatase (IAP) has increased in recent years due to eating disorders that have led to widespread obesity and diet-related diseases. Obesity is considered as an inflammation...
[Changes in the synthesis of short-chain fatty acids under the influence of various factors in healthy people and patients with type 2 diabetes mellitus] [0.03%]
[健康人和2型糖尿病患者体内各种因素影响下的短链脂肪酸合成的变化规律]
T Yu Demidova,A S Teplova
T Yu Demidova
Short-chain fatty acids (SCFAs) are an important link in the maintenance and normalization of some important body functions. Recently, the metabolic component of the SCFAs effects has also been actively studied; the effect on body weight, i...
[The role of microbiota and flavonoids in maintaining the balance of helper and regulatory T-lymphocytes associated with the intestinal immune barrier] [0.03%]
[微生物群和黄酮素在维持肠道免疫屏障相关辅助T淋巴细胞和调节性T淋巴细胞平衡中的作用]
S I Pavlova
S I Pavlova
The gastrointestinal tract is a barrier, represented by dynamic and mutually regulating components (microbial, chemical, physical and immune) for the selective penetration of luminal contents into the internal environment. From the point of...
[Key challenges in the dietary intake structure and cutting edge technologies for optimizing nutrition to protect the health of the Russian рopulation] [0.03%]
俄罗斯居民膳食结构的主要问题及营养优化的前沿技术
V A Tutelyan,D B Nikityuk
V A Tutelyan
This article presents an analysis of some of the results of the work of the Federal Research Center for Nutrition and Biotechnology (Center) in recent years, highlighting the most important, promising areas of Nutrition Science and Food Hyg...
[Study of the sorptiondesorption of ecdysterone (20 E) as part of adaptogenic compositions with inulin and functional food ingredients based on spinach and quinoa] [0.03%]
蜕皮激素(20E)与以甜菜和藜麦为基础的益生元成分及功能性食品成分组成适应剂体系的吸脱附性能研究
D O Bokov,M N Bogachuk,A D Malinkin et al.
D O Bokov et al.
The main principle in the enrichment of food with minor bioactive compounds is the prediction and evaluation of possible chemical interactions of the components included in the matrix of the food. These interactions have a impact on the bio...
[Natural pigments in fruit and vegetable juices: the content of anthocyanins, carotenoids and betalaines] [0.03%]
水果和蔬菜汁中的天然色素：花青素、类胡罗卜素以及甜菜碱的内容
L M Khomich,I B Perova,K I Eller
L M Khomich
The color of the juice is determined by the color of the corresponding fruit or vegetable from which the juice is made. The color of a fruit or vegetable, in turn, is determined by the presence of natural coloring pigments - secondary plant...