RU2489038C1 - Product for dietary, prophylactic and functional alimentation suitable for humans suffering from chronic cerebral ischemia - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to grain-based dietary, prophylactic and functional products. The product contains dry wheat and rye grains (thermally treated by explosion method), chapped particles of lentils, linseeds, watermelon seeds, holy thistle seeds, walnuts and cedar nuts, soya, beebread as well as a powder made of girasol, spirulina, laminaria, ginseng and crude naphtha. When consumed, the mixture of the above components is poured with water. The mixture components are at the following ratio, g/100g of the ready dry product: Durum wheat grains 19.5-20.5, rye grains 19.5-20.5, soya 19.5-20.5, lentils 10.5-11.0, linseeds 5.0-5.5, holy thistle seeds 5.0-5.5, girasol powder 2.5-2.75, watermelon seeds 2.5-2.75, walnuts 2.5-2.75, cedar nuts 2.5-2.75, beebread 2.5-2.75, spirulina powder 2.5-2.75, laminaria powder 2.5-2.75, ginseng powder 0.5 - 0.75, crude naphtha powder 0.5-0.75.

EFFECT: invention allows to produce a balanced food product having enhanced prophylactic effect on the organism of a human suffering from chromic cerebral ischemia.

7 tbl, 1 ex

Description

The invention relates to medicine, namely to neurology and neurophysiology, and relates to dietary, preventive and functional nutrition in chronic ischemia of the human brain.

Chronic ischemia of the human brain of vascular, toxic, metabolic and mixed genesis occurs in a huge number of patients in multidisciplinary hospitals and seeking medical care in outpatient facilities.

In modern medicine, and in particular in neurology and neurophysiology, the following principles for the treatment of chronic ischemia of the human brain are applied:

1) effects on vascular factors (blood pressure correction, prevention of acute cerebrovascular accident);

2) restoration of cerebral blood flow, improvement of cerebral metabolism;

3) improvement and stabilization of cognitive functions;

4) correction of other clinical manifestations of the disease.

One of the most modern promising approaches in the medical treatment of discirculatory encephalopathy is the use of vasoactive, neurometabolic and neuroprotective therapy using the appointment of combined medicinal drugs with a multimodal effect (antihypoxic, metabolic (nootropic) and vasodilator).

However, the above-mentioned modern combined drugs in the treatment of chronic cerebral ischemia of the human brain are referred to as medications, are mainly used in outpatient, inpatient and sanatorium-and-spa facilities for the course therapy of the underlying and concomitant disease leading to cerebral ischemia, and do not contain combined non-pharmacological agents .

In addition, at present, for the treatment and prevention of chronic ischemia of the human brain there is no dietary and therapeutic-prophylactic nutrition.

So, the well-known number system of diets founded by M.I. Pevzner, included 15 basic diets and their numerous modifications, depending on the characteristics of the course of a disease. In total, more than 60 options for diet tables have been developed. Until 2003, dietary and therapeutic nutrition in medical institutions was based on the nosological principle in the form of daily diets - diets developed by the Institute of Nutrition RAMS and approved by orders of the Ministry of Health of the USSR, for each specific disease, which are indicated by numbers from 1 to 15 The disadvantage of this food system was the difficult and irrational use of all variants of numbered diets, and in practical diet therapy, with all the variety but ologii, used mainly diets embodiment 5 - 1, 5, 7, 9 and 15.

From 2003 to the present, according to the regulatory documents of the Ministry of Health and Social Development of the Russian Federation, a new nomenclature of diets (standard diet system) has been used, which is built on the principle of chemical composition and combines previously used number system diets using the nosological approach and the group principle of organizing nutrition (diets N 1-15). The standard diets recommended for implementation in medical institutions differ in the quantitative and qualitative composition of basic nutrients and micronutrients, energy value, technology for preparing dietary dishes and the average daily set of products and include five options for standard diets.

However, existing diets, including standard diets, are not balanced by the content of micro and macro elements, vitamins and minerals, fiber, etc., which are necessary for a person in old age.

A well-known product for dietary and preventive nutrition in poor health, which is a functional food product (FPP) in the form of porridge (RF patent No. 2405380, priority 02.09.2009), which is a mixture filled with liquid for consumption, made from a composition containing dried solid grains wheat, heat-treated by explosion, oatmeal, flax seeds, milk thistle, pine nuts, as well as crushed particles of pomegranate seeds and corn, grape seed, watermelon and pumpkin seeds, shipo fruits wnik and walnut kernels. Despite the fact that all components are harmless and beneficial to humans, and the composition as a whole is balanced by the presence of the necessary micro and macro elements to maintain human health, it is advisable to harmonize its quantitative and qualitative composition for the controlling preventive effect on the human body through anti-ischemic + antioxidant + neurotropic + neuroprotective effect in chronic cerebral ischemia.

The present invention is aimed at achieving a technical result, which consists in increasing the dietary, functional and preventive effects of FPP on the human body in case of chronic cerebral ischemia by introducing FPP balanced in the content of necessary macro- and micronutrients, vitamins and minerals, fiber, necessary in the diet for dietary and functional nutrition in chronic ischemia of the human brain, as well as for prophylactic revitalization of a vasoactive, neuron tabolicheskoy and neuroprotective functions of the human brain.

The specified technical result is achieved by the fact that in the product of functional, dietary and preventive nutrition for patients with chronic cerebral ischemia, which is a liquid-filled mixture made from ecological whole-grain natural raw materials produced in the Russian Federation and not containing genetically modified organisms (GMOs) ) containing dried durum wheat grain, heat-treated by explosion, watermelon seeds, flax seeds, milk thistle, additionally introduced dried nye rye grains, heat treated by explosion comminuted particles lentils, walnuts and pine nuts, soybeans (as okara), bee pollen, Jerusalem artichoke powder, spirulina, kelp, ginseng and bituminous oil.

The components are in the following ratio, g / 100 g of the finished dry product:

1) durum grain 19.5-20.5,

2) rye grain 19.5-20.5,

3) soybean 19.5-20.5,

4) lentils 10.5-11.0,

5) flax seeds 5.0-5.5,

6) milk thistle 5.0-5.5,

7) Jerusalem artichoke powder 2.5-2.75,

8) watermelon seeds 2.5-2.75,

9) walnuts 2.5-2.75,

10) pine nuts 2.5-2.75,

11) bee pollen 2.5-2.75,

12) spirulina powder 2.5-2.75,

13) kelp powder 2.5-2.75,

14) ginseng powder 0.5-0.75,

15) stone oil powder 0.5-0.75.

The specified product is balanced in the content of micro- and macroelements, vitamins and minerals, fiber, etc., necessary for the human body to maintain intellectual, creative, industrial abilities and improve the quality of life, as well as for the prevention of chronic cerebral ischemia, through the systematic use of dietary, preventive and functional nutrition of the claimed composition.

These features are significant and are interconnected with the formation of a stable set of essential features sufficient to obtain the desired technical result.

It has been established from the standpoint of evidence-based medicine, firstly, that more than 33% of citizens suffering from mental personality disorders (depression, anxiety, unmotivated fears) experience a deficiency of vitamins “B” in their daily diet. Secondly, rapid production and creative fatigue, as well as a decrease in intellectual abilities, evidence of iron deficiency and an insufficient content of vitamins B3, B6, B9 (folic acid) in the body. Folic acid contributes to the preservation and partial restoration of short-term and long-term memory, memory stability.

Thirdly, amino acids (including essential ones) and vitamins (B3, B6, B9, B12, C, etc.), as well as leading micro and macro elements (magnesium, zinc, selenium, etc.) for the head brains in the human body are not synthesized, but only come with food and are a preventive basis for maintaining the functioning of the neurometabolic and integrative processes of higher nervous activity of a person by harmonizing biophysical, biochemical and hormonal interactions in the cyclic system "chronobiology - chronomedicine".

The present invention uses a method for producing a functional food product (FPP) using innovative technologies (RF patent RU 2423873 C1 “Method for the production of a grain component for an instant food product and a method for the production of a functional instant food product”, priority from 05.04.2010). The present invention is industrially applicable, has been tested and is currently used as a method for the production of FPP.

In the framework of the present invention, a new composition of the food product is considered - FPP "Samara healthy man" for preventive and dietary nutrition, containing:

- firstly, rye 19.5-20.5% per 100 g of the finished dry product - both the basic FPP necessary to replenish the missing nutrients (see table), and the whole-grain product - a “platform” for the biosynthesis of vitamins and biochemical reactions in the body of a woman (endocrine and other systems);

- secondly, lentils 10.5-11.0% per 100 g of finished dry product is an important source of iron and folic acid. It is able to provide up to 90% of the daily norm of these substances necessary for a person. Lentils contain a large number of complex carbohydrates and amino acids necessary for the rapid course of biochemical neurometabolic processes in brain cells;

- thirdly, the first introduced whole-grain ecological soybean without GMO soybean 19.5-20.5% per 100 g of finished dry product from the Middle Volga region with functional characteristics that solve the technical problem;

- fourthly, Jerusalem artichoke powder was introduced, which contains up to 20% solids, among which up to 80% contains the polymer homolog of fructose - inulin. Jerusalem artichoke accumulates silicon from the soil and belongs to the "siliceous" plants, the content of this element is up to 8% per dry matter. In addition, it contains 8 amino acids that are synthesized only by plants and are not synthesized in the human body: arginine, valine, histidine, isoleucine, leucine, lysine, methionine, tryptophan, phenylalanine;

- fifthly, spirulina powder has been added, which contains complete protein, carbohydrates, fats, micro and macro elements, vitamins, phycocyanin, beta-carotene, linoleic acid and other biologically active components. As a powerful antioxidant, spirulina prevents premature aging as a result of oxidative processes in the body;

- sixth, laminaria has been introduced, which has antitumor activity, antimicrobial, antibacterial and antiviral effects. Antimutagenic and radioprotective effect, as well as anti-inflammatory and immunomodulatory activity. In kelp, the concentration of magnesium exceeds that in sea water by 9-10 times, sulfur - by 17 times, bromine - by 13 times. 1 kg of kelp contains as much iodine as it is dissolved in 100,000 liters of sea water. The content of polysaccharides fucoidan and laminarine contributes to the prevention and treatment of cardiovascular and cerebrovascular diseases. These diseases largely depend on the balance of lipids, the violation of which leads to an increased tendency to form atherosclerotic plaques in the vessels. Laminarin also has a hypotensive effect and exhibits anticoagulant activity, which is 30% of the activity of heparin;

seventh, natural ecological specially processed (for better digestibility) stone oil, necessary for the human body, together with other components included in this composition, to achieve a preventive basis for maintaining the functioning of the neurometabolic and integrative processes of the higher nervous activity of a person, through harmonization biophysical, biochemical and hormonal interactions in the cyclic system "chronobiology - chronomedicine".

The results of a study on the content of vital functional food substances in the FPP Samara Zdorovyak (test report No. 320/933 dated November 17, 2009 No. ROSS RU.0001.515620 dated June 26, 2005, Moscow) show that 100 g The product of the Samara Zdorovyak FPP contains 800 mcg of folic acid vitamin B9 (FC), which is 2 times more (200%) of the established level of physiological daily requirement (WHO, 400 mcg per day) (MP 2.3.1.2432-08). In the Samara Zdorovyak FPP, 23 times more than wheat flour of the first grade and 15 times more than FCA rye flour contains more FC per 100 g of product.

In addition, the content of vitamin B5 (pantothenic acid) is 5 mg (need 5 mg), which corresponds to the daily requirement; iron 26.26 mg (need 18 mg), which significantly exceeds the daily requirement; selenium 50 mg (need 55 mg), which is approaching the daily requirement; zinc 6.3 mg (need 12.0 mg); magnesium 140.6 mg (need 400.0 mg); phosphorus 490.0 mg (need 800.0 mg), etc.

Clinical trials were conducted at the Federal State Institution “Russian Scientific Center for Restorative Medicine and Balneology (FGU“ RSC VM and K ”) of the Ministry of Health and Social Development of the Russian Federation from 10.20.2009 to 03.19.2010 under agreement No. 1389/09 of 10.20.2009 .

The composition provides antioxidant activity due to the sufficient content of selenium + zinc + vitamins of group B + C + folic acid.

Thus, the dietary, prophylactic and functional effect of the use of the functional food product “Samara Zdorovyak” was confirmed in the conclusion based on the results of a clinical assessment of the effectiveness of the dietary food “Samara Zdorovyak” in the treatment and prevention of patients with gastroenterological and cardiological profiles, approved by the Director of the Federal Research Center for Restorative Medicine and of balneology of the Ministry of Health and Social Development of the Russian Federation, Academician of RAMS, Professor A.N. Razumov , 22.03.2010.

The following seven clinical effects have been established when using the Samara Zdorovyak FPP in the recommended doses and modes: 1) geroprotective, 2) detoxifying, 3) prebiotic, 4) hepatoprotective, 5) probiotic, 6) antioxidant effect 7) continuous synthesis of enzymes and hormones.

The results of a clinical study of the effectiveness of the use of the FPP “Samara Zdorovyak” with phytocomponents in the proposed doses allow us to recommend them as a dietary, prebiotic and functional nutrition for cerebral ischemia.

The claimed FPP contains antioxidants, vitamins, minerals, herbal products, dietary fiber, micro and macro elements without the presence of GMOs, preservatives and food chemical additives necessary to achieve this result.

The medical and dietary value of wheat (Table 1) is due to the high content of endosperm (80-84% of the grain weight). The properties of the protein, carbohydrate and enzymatic complex of wheat are also valuable. In wheat, gliadin and glutenin account for more than 80% of the total protein content. These proteins are found in wheat in a ratio of 1.1: 1-1.5: 1. Swelling, they absorb 200-300% of water in relation to their dry weight and form a cohesive elastic mass - gluten.

The fruit membranes formed from the walls of the ovary consist of several layers of cells: the outer layer is the epidermis, epicarpium, mesocarpy and endocarpy.

In general, the mass of fruit membranes is 4-6% of the weight of the grain. The chemical composition of the endosperm is different from the composition of all other parts of the grain.

Table 1 The content of substances in the anatomical parts of wheat grain Grain parts Weight, % Content,% dry weight ash starch fiber squirrel fat Sahara pentosans Endosperm 78-84 0.4 80 0.1 14.0 0.7 2,3 1,5 Aleuron layer 2,8 4.8 4.2 3,1 3.9 3.3 3.3 3.3 Fruit and seed 2,8 4.8 4.2 3,1 3.9 3.3 3.3 3.3 shell Embryo 2,8 4.8 4.2 3,1 3.9 3.3 3.3 3.3 Whole grain one hundred 1.9 66.0 2.0 16,0 2.0 3.0 7.5

Wheat proteins contain all the essential amino acids (Table 2).

Wheat carbohydrates are represented by starch, sugars (mainly sucrose and, to a lesser extent, glucose and fructose), fiber and pentosans. Wheat oil contains mainly oleic and linoleic acids, as well as 10% linolenic acid. Phosphatides (lecithin) is 0.4-0.5% by weight of the grain. In addition, sterols, carotenoids and vitamin E (alpha-tocopherol) are contained.

In the composition of ash elements, a high content of phosphorus, potassium, magnesium, a lower content of calcium and iron, as well as microdoses of manganese, copper, zinc and other trace elements are noted. Of the vitamins in wheat are B1, B2, PP, E, B6, H and some others.

table 2 Amino Acids in Wheat Grain Protein Name of amino acids The amino acid content in the protein,% of total nitrogen whole grain powdery kernel from before average from before average Arginine 2,8 4.8 4.2 3,1 3.9 3.3 Histidine 1.4 2,3 2.0 1,5 2.2 2.0 Lysine 2.2 2.9 2,5 1.9 2,3 2.1 Tryptophan 0.8 1.3 1,1 0.8 1,1 1,0 Cystine 1,0 2.6 1,5 1.9 4,5 2.2 Phenylalanine 3,7 5.7 5.1 5.5 5,6 5.5 Methionine 1,0 2,5 1.9 1,0 3.0 1.8 Threonine 2,5 3.3 2,8 2,5 2.7 2.6 Leucine 5.8 8.3 6.2 7.5 12.6 10.6 Isoleucine 3,1 4.0 3.6 3.4 3.9 3,7 Valine 3.6 4.8 4.2 3.6 4.2 3.8

The greatest biological value for the human body (health) is whole wheat grain, not subjected to high-tech processing, which changes (often) not only the structure and composition, but the natural (useful) properties of such an amazing and unique food product as wheat grain.

The highest concentration of biologically active components useful for digestion and human health (dietary fiber, vitamins, minerals, essential amino acids, etc.) is observed in the peripheral parts of wheat grain (fruit and seed coat, germ, aleuron and subaleuron layers). The “powdery body" itself (the central part of the endosperm) is a concentration region of starchy substances (mainly gliadin and glutenin) and does not represent any biological value from the point of view of dietetics (health food).

It is advisable, from the point of view of organizing proper nutrition and a healthy diet, to use in food, as well as for the preparation of FPP, only whole grain products - unrefined (unrefined) wheat grains, together with its peripheral parts (wheat germ, fruit and seed coatings, aleurone layer, etc. .). This significantly increases the biological value of FPP, thereby contributing to the prevention of the majority of “21st century diseases”, primarily oncological diseases, obesity, diabetes mellitus, heart and blood vessel diseases, allergic reactions and some other diseases associated with the violation metabolic processes in the human body.

Rye grain in appearance and structure is similar to wheat grain. At the same time, the structure of rye grain has a significant difference from the structure of wheat grain. Rye grain differs from wheat also in color; most often, rye grain has a gray-green color (due to the presence of chlorophyll pigment in rye grains), which is necessary in biochemical processes for the synthesis of phytoestrogens. The chemical composition of rye (Table 3) is distinguished by the following features: the content of protein (nitrogenous) substances is slightly lower than in wheat - it ranges from 10 to 17%. In rye there are proteins - gliadin, glutenin, globulin, albumin, most of all gliadin (prolamine). In addition, rye protein substances differ in that a significant part of them (about 30% of the total amount of protein) is soluble in water. Therefore, rye proteins, although they are hydrophilic colloids, do not form bound gluten, which could be washed from grain or flour. Among rye carbohydrates, the first place in terms of quantity is occupied by starch, which contains from 57 to 63%. Rye starch on the external structure of grains differs little from wheat starch, but it has other properties, in particular it is easier to gelatinize. Rye is richer in sugars (glucose, fructose and sucrose) than other cereals. The content of directly reducing sugars in it is about 0.3%, and sucrose - 4-5% and sometimes up to 6%. A characteristic feature of the rye carbohydrate complex is the presence of a significant amount of soluble polysaccharides (levulezans, etc.). Due to this, the total content of water-soluble substances in rye is more than double their content in wheat (in wheat - 5-7%, in rye - 12-15%). The content of minerals, fiber, fat in rye is almost the same as in wheat.

Table 3 Physico-biochemical properties of rye grain Product Ash content,% Content% Fat Protein Cellulose Carbohydrates Whole grain 1.70-2.21 1.80-2.25 8.3-17.0 1.32-2.05 57.4-64.0 Embryo 5.30-6.43 10.7-13.8 34.5-40.7 3.86-4.41 28.3-37.6 Shell with aleurone layer (bran) 4.8-10.7 2.4-3.6 15.8-16.2 3.70-4.65 48.2-55.9

The chemical composition of rye varies over a wide range (Table 3-6).

Rye grain grown in the southern and eastern regions is characterized by a higher protein content and lower starch than grain grown in the western and northern regions.

Table 4 Amino acids of rye grain and its processed products, mg per 100 g of the whole product Indicators Rye grain Rye flour Seeded Peeling Wallpaper Water% 14.0 fourteen fourteen fourteen Protein,% 9.9 6.9 8.9 10.7 Conversion factor 5.7 5.7 5.7 5.7 Essential Amino Acids 2770 2190 2760 3170 Valine 457 410 510 520 Isoleucine 360 260 380 400 Leucine 620 480 580 690 Lysine 370 230 300 360 Methionine 150 one hundred 120 150 Threonine 300 200 260 320 Tryptophan 130 one hundred 110 130 Phenylalanine 450 410 500 600 Essential Amino Acids 6791 4660 5530 6690 Alanine 459 350 420 480 Arginine 520 380 420 470 Aspartic acid 670 500 690 750 Histidine 200 160 190 200 Glycine 430 310 450 500 Glutamic acid 2660 1770 1970 2470 Proline 910 480 560 850 Serine 420 380 420 470 Tyrosine 280 220 260 290 Cystine 242 110 150 210 Total amino acids 9561 6850 8290 9860 Limiting amino acid, rate,% Liz. -48, tre.-71 Liz.-74, tre.-72 Liz.-61, tre.-73 Liz.-61, tre.-75

Table 5 Vitamins of rye grain and its processed products, per 100 g of the whole product Indicators Rye grain Rye flour Germ of grain Bran Seeded Peeling Wallpaper β-Carotene, mg 0.018 Words 0.005 0.010 Tocopherol (E), mg 5.34 2.04 3.66 4.20 Vitamin (B6), mg 0.41 0.10 0.25 0.35 Biotin, mcg 6.00 2.00 3.00 5.50 Niacin, mg 1.30 0.99 1,02 1.16 Nicotinic acid, mg 1.30 0.87 0.95 1.22 2.85 1.73 Pantothenic acid, mg 1.00 0.33 0.84 0.96 1.39 2,31 Riboflavin (B2), mg 0.20 0.04 0.13 0.15 0.56 0.34 Thiamine (B1), mg 0.44 0.17 0.35 0.42 1.10 0.33 Folacin, mcg 55.0 35.0 50,0 55.0 Choline, mg - - - - - -

Table 6 Mineral substances of rye grain and its processed products, per 100 g of product Indicators Rye grain Rye flour Seeded Peeling Wallpaper Ash% 1.70 0.6 1,2 1,6 Macronutrients, mg Potassium 424 200 350 396 Calcium 59 19 34 43 Silicon 85 - - - Magnesium 120 25 60 75 Sodium four one 2 3 Sulfur 85 52 68 78 Phosphorus 366 129 189 256 Chlorine 46 - - - Trace elements, mcg Aluminum 1670 130 270 1400 Boron 310 - - 35 Vanadium 121 - - - Iron 5380 2920 3500 4100 Iodine 9.3 - 3.9 4,5 Cobalt 7.6 - - - Manganese 2770 800 1340 2590 Copper 460 110 230 350 Molybdenum 18.0 3,5 6.4 10.3 Nickel 30.3 - - - Tin 26.5 - - - Selenium 25.8 - - - Titanium 175.3 - - - Fluorine 67 - 38 fifty Chromium 7.2 - - 4.3 Zinc 2040 1140 1230 1950

Soy (lat. Glycine max) - a plant of the legume family. The main biochemical component of soybean seeds is protein. Among all agricultural crops cultivated in the world, soy is one of the highest protein foods. In the seeds of this culture, an average of 38-42% of protein can accumulate with a variation of this indicator from 30 to 50%. Soy proteins are heterogeneous in structure and function.

The ash elements of soybean seeds include macroelements (in mg per 100 g of seeds): potassium -1607, phosphorus - 603, calcium - 348, magnesium - 226, sulfur - 214, silicon - 177, chlorine - 64, sodium - 44, and trace elements (in micrograms per 100 g): iron - 9670, manganese - 2800, boron - 750, aluminum - 700, copper - 500, nickel - 304, molybdenum - 99, cobalt - 31.2, iodine - 8.2.

Soy grain contains a number of vitamins (in mg per 100 g): beta-carotene - 0.15-0.20, vitamin E - 17.3, pyridoxine (B6) - 0.7-1.3, niacin (PP ) - 2.1-3.5, pantothenic acid (B3) - 1.3-2.23, riboflavin (B2) - 0.22-0.38, thiamine (B1) - 0.94-1.8, choline - 270, and also (in micrograms per 100 g of grain): biotin - 6.0-9.0, folic acid - 180-200. From soybeans, lecithin is produced according to the GMP pharmaceutical standard.

Soy is characterized by the content of natural phytoestrogens, partly due to the high content of vegetable protein (Table 7), which averages about 40% of the seed weight, and in some varieties it reaches 48-50%, which is largely similar to an animal.

Table 7 The chemical composition of soybeans, per 100 g of product 446 kcal 1866 kj Water 8.5 ± 0.1 g Squirrels 36.5 ± 0.2 g Fats 20.0 ± 0.2 g - saturated 2.9 g monounsaturated 4.4 g - polyunsaturated 11.3 g - disaccharides 7.3 g Retinol (Vit. A) 1 mcg Pyridoxine (B ₆ ) 0.377 ± 0.065 mg Folacin (B ₉ ) 375 mcg Ascorbic acid (Vit. C) 6 mg Calcium 277 ± 5 mg Iron 15.7 ± 0.7 mg Phosphorus 704 ± 11 mg Potassium 1797 ± 29 mg Sodium 2 ± 1 mg Zinc 4.9 ± 0.1 mg

Soybean is grown according to agricultural methods in the middle Volga region - a certificate of a specialized culture with environmental and natural technology throughout the soybean production cycle. It is added to the FPP in the form of crushed particles (okara).

Lentils are an annual plant in the legume family, seeds contain 24.5% protein, 53.7% carbohydrates, potassium, iron, as well as almost all B vitamins, which makes it very nutritious and well absorbed by the body. 100 g of lentils contains 14 g of water, almost 25 g of vegetable protein, about 54 g of complex carbohydrates and only 1 g of fat. Lentils, in addition to a large number of complex carbohydrates, contain amino acids necessary for the rapid progress of biochemical neurometabolic processes in brain cells, which ensures cerebroprotection. Lentils are an important source of iron and folic acid. It is able to provide up to 90% of the daily norm of these substances necessary for a person. Elements such as starch, B vitamins and potassium are also present in lentils in sufficient quantities. Due to the presence of isoflavones (phytoestrogens), lentils are recommended for the prevention of cancer and osteoporosis.

Flax seeds - a unique natural product, which is the richest source of vital polyunsaturated fatty acids Omega-3, Omega-6, Omega-9, which our body is not able to produce independently, and we can only get them from food. Also, flax seeds contain a lot of vitamins, micro and macro elements, dietary fiber and fiber, which provide the motor function of the gastrointestinal tract, effectively cleansing the body. Flax seeds are an unrivaled dietary product with unique properties. Flaxseed contains a protein of high biological activity, which in its composition is close to the ideal protein of the human body. Flax seeds are the richest plant source of the essential higher polyunsaturated fatty acids Omega-3, Omega-6, Omega-9.

In terms of Omega-3 and Omega-6, flax seeds are superior to other products of the normal human diet. If Omega-6 is also found in other products, then Omega-3 is found in sufficient quantities only in fish oil and in flax seeds. By the content of Omega-3, flax seeds are 2 times superior to fish oil. This is especially important for women. Also, flax seeds contain vitamins: D, E, B2, B3, B4, B5, B6, B9, tocopherols, beta-carotene, minerals, macro- and microelements: potassium, calcium, magnesium, iron, manganese, copper, chromium , selenium, aluminum, nickel, iodine, boron, zinc, etc. Flaxseed contains from 30% to 42% of dietary fiber, 7% of which is fiber, which is a necessary component of human nutrition. It provides the motor function of the digestive tract, effectively cleansing the human body.

Jerusalem artichoke contains a fairly large amount of solids (up to 20%), among which up to 80% contains the polymer homologue of fructose - inulin. Jerusalem artichoke contains fiber and a rich set of mineral elements, its balance in micro and macroelemental composition: the amount of iron (up to 12 mg%), silicon (up to 8 mg%), zinc (up to 500 mg%), magnesium (up to 30 mg%) , potassium (up to 200 mg%), manganese (up to 45 mg%), phosphorus (up to 500 mg%), calcium (up to 40%). Jerusalem artichoke accumulates silicon from the soil and belongs to the "siliceous" plants, the content of this element is up to 8% per dry matter. In addition, it contains 8 amino acids that are synthesized only by plants and are not synthesized in the human body: arginine, valine, histidine, isoleucine, leucine, lysine, methionine, tryptophan, phenylalanine.

Milk thistle is a natural hepatoprotector. Functional nutritional activity is due to revitalization of the liver. In addition, it helps to eliminate toxins from the body, toxins, accumulated chemicals, metabolites of various drugs and antibiotics. Milk thistle is necessary in normalizing the composition of hormones and proteins.

Modern clinical studies have found that about 21 macro- and microelements are found in milk thistle. First of all, milk thistle is useful due to the rich composition of biologically active substances. So, macronutrients per 1 g of milk thistle are in milligrams / gram: calcium - 16.5, potassium - 9.1, iron - 0.09, magnesium - 4.1. Trace elements per 1 g in micrograms / gram contain: manganese - 0.15, copper - 1.15, iodine - 0.09, zinc - 0.72, selenium - 22.8, chromium - 0.16.

In addition to micro and macro elements, milk thistle seeds also contain a large number of vitamins, such as A, E, D, F, as well as a group of vitamins B. Milk thistle seeds are of great value, especially for the nervous system. The main healing effects of milk thistle also include: hepatoprotective, choleretic, choleretic, and it also has a detoxifying, antioxidant and lactogonous effect.

Thistle seeds in large quantities contain such an important substance as silymarin. Silymarin helps restore cell membranes, while enhancing their resistance to various viruses. Due to silymarin, milk thistle has a strong therapeutic effect on liver cells, while helping to improve digestion and restore its other functions.

Milk thistle is used both in the form of oil and in the form of specially ground meal. Milk thistle oil is very rich in vitamins A and E. They actively participate in the neutralization of all so-called free electrons, which interfere with many enzymatic reactions, causing serious harm to the body.

In the meal from milk thistle seeds, in addition to the above vitamins and microelements, there are also a large number of B vitamins, which contribute to the regulation of fat metabolism in cells, nutrition of the heart muscles, skin, nervous system and organs of vision.

This medicinal plant contains resins, mucus, essential oil, biogenic amines (histamine and tyramine), flavanonolignans - taxifolin, silybin, silychristine, silidianin.

As well as trace elements (calcium, iron, magnesium, potassium) and trace elements (zinc, iodine, selenium, manganese, chromium, boron, etc.). Contains very valuable vitamins A, E, K, B, F, D.

Milk thistle has a very wide range of healing effects. It is indicated for pancreatitis, hepatitis, fatty degeneration, poisoning and chronic intoxication (chemical, alcoholic and narcotic). In addition, it is used for chronic gastroduodenitis, hemorrhoids, dysbiosis, enterocolitis, acquired immunodeficiencies, diabetes mellitus, tuberculosis, vasculitis, collagenoses.

Milk thistle preparations are also used for toxicosis in pregnant women, for improving vision, strengthening capillaries, for lowering blood cholesterol, for stomatitis, pharyngitis, burns, and purulent processes. In dermatology, this plant is used for dermatoses, psoriasis, acne, lichen, baldness and allergies.

It was established that the silymarin contained in the plant is a highly effective agent in the treatment of the liver; it regenerates cell membranes, which increases their protective properties.

Common watermelon (Citrullus vulgaris Schrad), family: cucurbitaceae (pumpkin). Watermelon seeds are much more beneficial to our health than the watermelon itself.

Chemical composition: watermelon is not an oilseed, but its seeds contain from 15 to 45% oil, and its physical and chemical properties are close to almond. It contains pectin substances - 0.68%, proteins - 0.7%; calcium - 14 mg%, magnesium - 224 mg%, sodium - 16 mg%, potassium - 64 mg%, phosphorus - 7 mg%, iron in organic form - 1 mg%; vitamins A - 0.11 mg%, B - 0.04 mg%, B2, C - 10-40 mg%, PP - 0.2 mg%; folic acid, carotene - 0.1-0.7 mg%, ascorbic acid - 0.7-20 mg%, alkaline substances. Watermelon seeds contain up to 25-30% of oil, similar in physical and chemical properties to almond. Watermelon oil contains unsaturated fatty acids necessary for the body, vitamins of groups A, E, C and B, macro- and microelements.

In addition, watermelon seeds contain: 1) polyunsaturated fatty acids: linoleic acid (Omega 6) 60-65%, monounsaturated fatty acids, oleic acid (Omega 9) 20-25%;

2) saturated fatty acids: palmitic acid 10-12%; stearic acid 8-10%.

Walnuts contain a large amount of fat (up to 75%), protein substances (up to 15%), polyunsaturated fatty acids, fatty oil, which contains linoleic, linolenic, palmitic, oleic and other acids, vitamins B1, B2, C, PP, carotene, iron, iodine, cobalt, magnesium, zinc, copper, essential oil, tannins and juglone are a valuable phytoncide substance. The juglon, which is contained mainly in the green walnut peel, leaves, stems and roots, is an antibiotic with high bactericidal activity and antifungal properties. This is a universal remedy for many diseases with a wide spectrum of action.

Thus, it provides restoration of vascular endothelial function, a decrease in the level of total cholesterol and low-density lipids, an improvement in the state of the vessel wall in type 2 diabetes mellitus, and also reduces the risk of developing cardiovascular cerebrovascular diseases. Walnut with honey helps to relieve spasm of the head vessels, normalize sleep and cyclical sleep-wake chronological processes. In addition, it has a calming effect under stress - due to the high content of magnesium.

Pine nuts are recommended for use in immunodeficiency states; allergic diseases; atherosclerosis, cerebrovascular disease, coronary heart disease; diseases of the gastrointestinal tract.

Pine nut kernels are rich in valuable minerals and trace elements. They surpass all other nuts and oilseeds in the content of phosphatide phosphorus. And only soy, as the richest source of lecithin, can be compared with cedar nuts. Pine nuts are a rich source of iodine. Kernels contain 63.9% high-quality oil and 17.2% easily digestible proteins, which include 19 amino acids. Of these, 70% are irreplaceable and conditionally irreplaceable, which indicates a high biological value of proteins. Of these, 70% are irreplaceable and conditionally irreplaceable, which indicates a high biological value of proteins. Arginine (up to 21 g / 100 g of protein), although it is classified as interchangeable in the diet of an adult, it is included in the category of indispensable in baby food.

The protein of pine nuts against the proteins of other products is characterized by a high content of lysine (up to 12.4 g / 100 g protein), methionine (up to 5.6 g / 100 g protein) and tryptophan (3.4 g / 100 g protein) - the most scarce amino acids that usually limit the biological value of proteins in foods.

Bee hog contains eight main components: water, proteins, amino acids, carbohydrates, vitamins, a glucoside called rutin, antibiotics, and a growth stimulant. The technology for obtaining bee bread is as follows: each bee cell is filled with pollen by about 2/3, and honey is poured on top. Deprived of air access, pollen due to enzymes of the saliva of bees and honey undergoes fermentation and turns into the so-called bee bread - bee bread. During fermentation, the amount of protein and fat in bee bread decreases, but the amount of lactic acid and carbohydrates increases. The resulting lactic acid and a large amount of sugar impede the development of bacteria and mold in the bee bread, as a result of which it can remain in the hive for a long time without changes. The pollen of many plants contains water (5-35%), silicon, sulfur, copper, cobalt, sodium, iron, aluminum, calcium, magnesium, manganese, phosphorus, barium, silver, zinc, chromium, strontium, etc. Pollen contains various proteins and free amino acids, many vitamins, especially A, B ₁ , B ₂ , C, B ₆ , nicotinic acid, folic acid, biotin, pantothenic acid, etc. Due to the presence of enzymes, pork helps to improve the functioning of the gastrointestinal tract and normalize metabolic processes.

The evidence for the use of bee bread has been established for the treatment of anemia, anemia, diseases of the endocrine system and nerves. Perga increases the amount of hemoglobin, strengthens the immune system. Perga contains magnesium and potassium, which positively affect the activity of the cardiovascular system, so it is used in the treatment of arrhythmias and other diseases of the heart and blood vessels, including arterial hypertension. Perga is an effective preventative measure to prevent heart attacks and strokes (it removes cholesterol from the body). It is successfully used as a therapeutic drug in case of protein nutrition deficiency, exhaustion. Under the influence of beehive, bee appetite increases, the assimilation of food improves, the work of the endocrine system normalizes. Bee polga is considered the best firming agent. In pediatric practice, a good effect has been obtained in the treatment of anemic, rickets, nervous, mentally retarded children and with growth disorders.

Bee polga can be used as a remedy for various forms of atherosclerosis, including cerebral vessels. In the latter cases, there is a decrease in arousal, headaches, improved sleep, memory, and well-being.

Spirulina, which contains a complete protein, carbohydrates, fats, micro and macro elements, vitamins, phycocyanin, beta-carotene, linoleic acid and other biologically active components. Of the more than 30,000 algae that live in the waters of the globe, the greatest interest is spirulina microalgae, kelp (seaweed) and red seaweed. As a powerful antioxidant, spirulina prevents premature aging, which is primarily the result of oxidative processes in the body. The unique properties of spirulina as an immunostimulant allow the body to effectively resist any viral and bacterial infections.

Laminaria is characterized by a high content of alginic acid and its salts (13-54% of the dry residue), which are absent in green and red algae. In addition to alginic acid, other polysaccharides are also included in kelp: fucoidan and laminarin, which contribute to the prevention and treatment of cardiovascular and cerebrovascular diseases. These diseases largely depend on the balance of lipids, the violation of which leads to an increased tendency to form atherosclerotic plaques in the vessels. Laminarin also has a hypotensive effect and exhibits anticoagulant activity, which makes up 30% of the activity of heparin, fucoidan is a regulator of metabolic processes and an immunocorrector, the action of which is based on the activation of natural defense mechanisms against pathogenic microorganisms. Polysaccharides fucoidan and laminarin stimulate phagocytosis.

By the content of many chemical elements, algae significantly surpass land plants. So, boron in algae is 90 times more than in oats, 4-5 times more than in potatoes and beets. The amount of iodine in kelp is several thousand times greater than in terrestrial flora. Mineral substances of algae, mainly (75-85%), are represented by water-soluble salts of potassium and sodium (chlorides, sulfates). Algae contains a fairly large amount of calcium: in 100 g of seaweed - 155 mg. Dry algae contains an average of 0.43% phosphorus, while in dried potatoes and dried carrots it is almost half that. Algae in large quantities accumulate not only various micro and macro elements, but also many vitamins. In kelp contains such a quantity of provitamin A, which corresponds to its content in common fruits: apples, plums, cherries, oranges. The content of vitamin B1 kelp is not inferior to dry yeast. 100 g of dry brown algae contains up to 10 μg of vitamin B12. Of great interest are algae as a source of vitamin C in the diet. Laminaria contains a rather large amount of this vitamin: in 100 g of dry kelp - from 15 to 240 mg, and in raw seaweed - 30-47 mg. By the content of this vitamin, brown algae is not inferior to oranges, pineapples, strawberries, gooseberries, green onions, sorrel. In addition to the above vitamins, other vitamins were found in algae, in particular vitamins D, K, PP (nicotinic acid), pantothenic and folic acid. Marine plants contain a huge amount of iodine. So, in 100 g of dry kelp, the iodine content ranges from 160 to 800 mg. It is known that in brown edible algae up to 95% of iodine is in the form of organic compounds, of which approximately 10% is associated with protein, which is of no small importance. In addition, in kelp there is a certain amount of mono- and diiodotyrosine - inactive hormonal substances contained in the tissue of the thyroid gland, which are also organic products. The antisclerotic effect of kelp is due to the presence of a cholesterol antagonist beta-sitosterol in its composition. The decrease in blood cholesterol is also largely explained by the presence of polyunsaturated fatty acids in kelp. Hormone-like substances of antisclerotic action were also found in kelp.

Ginseng stimulates protein synthesis and lowers blood sugar; in addition, it increases mental activity. The plant root contains panaxosides, proteins (up to 18%), lipids (2-3%), starch (up to 20%), pectin, sucrose (3-4%), minosaccharides (glucose, fructose), essential oils (0 , 05-0.07%), resins, mucus, fatty acids, B vitamins.

Plant preparations have a tonic, stimulating and restorative effect. Acceptance of ginseng root preparations is accompanied by an increase in physical, mental performance, lowering body weight, improving well-being, sleep, appetite, mood. For prophylactic purposes, to increase efficiency, enhance protein and carbohydrate synthesis, as well as inhibit fat synthesis and enhance fatty acid oxidation during physical work, it is recommended to take 10-50 drops of alcohol tincture 1 time per day in the morning.

The additional introduction of ginseng (in the form of a powder) into a functional food product in the developed doses and regimen ensures the effective normalization of blood pressure and metabolic disorders in the human body for a long time due to hepatoprotective liver function, by reducing hyperlipidemia, stimulating fat breakdown, increasing antioxidant function, reduce abdominal obesity, increase stress resistance, as well as normalize the functional work of the neuroreflex regulation system arteries.

Stone oil has the property of stimulating all enzymatic processes of the body, a prophylactic drug with pronounced adaptogenic properties.

Restores and increases the functional reserves of the body. Stone oil is a multifunctional mineral bioregulator that restores the normal functioning of the whole organism. Stone oil powder contains 49 trace elements, such as potassium, sodium, calcium, phosphorus, silicon, magnesium, iron, copper, iodine, as well as gold, silver and platinum, etc. Both the composition and the high concentration are unique.

Stone oil powder is a natural alum with a high content of metals (calcium, iron, copper, zinc, magnesium, chromium and other elements, including rare earths), in the composition of double salts, most of which are readily soluble.

From the physicochemical point of view, these are alumomagnesium alum - yellow-white, reddish-white or cream colored substance (depending on the composition of the bearing rock), which is found in very small amounts in mountainous areas in rock crevices.

Brakshun is an Asian synonym for the Russian name for stone oil. Literal translation: "juice of the rock." In Tibetan medicine, “brashun” comes from “brag” - rock and “shun” - melting, sagging, literally - rocky siphon. It is also called “rocky blood”, “blood of primary elements”, “rocky nectar”, “juice of jewels”, “medicinal juice of five elements of the Earth”, “red element of the Universe”, “suppressing earthly diseases”, etc. This is not a complete list of the names of “brashun”, which emphasizes its exceptional naturalness, strength and a wide range of therapeutic effects on the vital functions of the human body, and also indicates a “rocky” origin.

It should be specially noted that in the treatises on Tibetan medicine the formation of “brashun” is associated exclusively with geological processes and not a word is said about its plant and animal origin. The similarity of the “brashun” with the well-known “mummy” is only in the fact that both of them are formed in grottoes, cracks and crevices of rocks.

Stone oil belongs to the group of aluminum-magnesium alum. In certain quantities, Pb, Hg, Cd, As does not contain. The healing properties are determined by the content of Fe, Cu, Zn, Ti, V, Co, Mn, Se, Ni, Cr and a range of other elements that are extremely important for normalizing homeostasis. Their form - in the form of a complex compound of a double salt - is bioavailable in the form of powders and preparation of solutions.

Stone oil by its physicochemical nature provides the ability of each tissue to take as many trace elements from the tissue fluid and blood as is necessary to saturate the active centers of the corresponding enzymes.

The main properties of stone oil: antibacterial, wound healing, hepatoprotective, antitumor, antimetastatic effect.

Stone oil restores the body's own immunity.

High quality and environmentally friendly stone oil is obtained from Sayan, Irkutsk Oblast, in the form of white natural stone structures weighing 200 to 500 g, and the New Food Technologies SOZVEZDIE Samara enterprise is processed into a powder state using a special multi-stage technology (for full and effective digestibility), in which they add in the indicated dosage to the Samara Zdorovyak FPP.

A method for producing durum wheat and rye grains for FPP involves heating and exploding a grain preliminarily washed from inorganic particles (stones, sand, ore particles, etc.) over its entire mass due to excessive pressure inside the grain and pressure relief in the volume. The explosion of grain throughout its mass occurs as a result of its compression to a pressure of 31.2 kg / cm ² , exposure, with the formation of excessive vapor pressure inside the grain, followed by a sharp increase in the volume of the working chamber. Next, produce the formation of a slice, crushing the resulting slice and the addition of crushed particles of plant material in the form of meal.

The choice of pressure during the heat treatment of a portion of grain by explosion with heating in the volume of the working chamber depends on the variety, type and technological properties of grains, as well as on the size of the grain slice.

Plant materials - soy, lentils, milk thistle, flax seeds, watermelon, walnuts and pine nuts are used in the form of crushed particles (dried).

Implementation example

In a container with a capacity of 250 ml, 60 g (4 tablespoons) of the dried product (powder in the form of porridge) are poured and sugar or honey is added to taste. Dilute to the desired consistency with a liquid with a temperature not exceeding 60 ° C (hot milk, water, fermented milk products, natural juices, etc.), mix thoroughly and cover. After a minute, the product is ready for use. The specified product is added to the main diet three times a day - for breakfast, lunch and dinner, in the indicated doses - 60 g each. The composition (%) was used: durum grain - 20, rye grain - 20, soybean - 20, lentils - 11, flax seeds - 5, milk thistle - 5, Jerusalem artichoke powder - 2.5, watermelon seeds - 2.75, walnuts - 2.5, pine nuts - 2.5, bee pollen - 2.75, spirulina powder - 2 5, kelp powder - 2.5, ginseng powder - 0.5, stone oil powder - 0.5.

The present invention is industrially applicable, has been tested and is currently scheduled for production as an instant product - "Kashi" Samara healthy man. "

Neurometabolic non-drug prevention of chronic cerebral ischemia is complex, multidirectional and pathogenetically based. It is this approach that allows for adequate compensation of impaired cerebral functions and cerebral circulation, as well as to prevent the onset of acute and chronic vascular catastrophes.

Claims (1)

The product of dietary, prophylactic and functional nutrition in chronic ischemia of the human brain, characterized in that it is a liquid-filled mixture made from a composition containing dried wheat and rye grains, explosion heat treated, crushed particles of lentils, flax seeds, watermelon seeds , milk thistle, walnuts and pine nuts, soybeans, beehive and powder of Jerusalem artichoke, spirulina, kelp, ginseng and stone oil, while the components are in the following ratio, g / 100 g of the finished dry product:
durum wheat 19.5-20.5 rye grain 19.5-20.5 soybeans 19.5-20.5 lentils 10.5-11.0 flax seeds 5.0-5.5 milk thistle 5.0-5.5 Jerusalem artichoke powder 2.5-2.75 watermelon seeds 2.5-2.75 walnuts 2.5-2.75 Pine nuts 2.5-2.75 bee bread 2.5-2.75 spirulina powder 2.5-2.75 kelp powder 2.5-2.75 ginseng powder 0.5-0.75 stone oil powder 0.5-0.75