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Table grapes that have lost their marketable appearance are considered waste products. However, such grapes still possess some technological properties that make it possible to use them as a raw material for wine and grape spirits. This research featured the effect of the composition and technology of table grape alcohols on the volatile compounds and sensory profile of grape beverages. The study involved six white and six red grape beverages. In the test samples, the fermentation process was stopped by adding wine spirits and grape spirits obtained by rectification of distillates from table grapes. In the control samples, the procedure involved rectified grain alcohol. The physicochemical parameters of drinks and spirits were defined by standard methods. The highly volatile compounds were determined by gas chromatography. The sensory assessment was conducted by panelists from the Winemaking Research Center of the North-Caucasian Federal Scientific Center of Horticulture, Viticulture, and Winemaking. In this study, the wine spirits and the grape spirits obtained from table grapes had no effect on the standard indicators, e.g., volatile acids and acetoin. However, they increased the mass concentrations of highly volatile compounds in the following manner: drinks with grain alcohol ˂ drinks with wine alcohol ˂ drinks with grape alcohol. The content of acetaldehyde increased by 10–14% while the contents of ethyl acetate, esters, and higher alcohols increased by 25–35, 4.5–8.5, and 15%, respectively. The furfural content increased by 0.4–1.4 mg/L in the samples with grape alcohol. The samples with white grape varieties acquired a more prominent floral-honey flavor whereas those with black grapes acquired hints of hazelnut and honey. As a result of the study, it was found that wine alcohol and grape alcohol moderately increased the content of volatile compounds in drinks and had a positive effect on their sensory perception, which proves the expediency of their use in beverage technology.

Non-alcoholic beer and wine are in great demand. Some of them contain carbon dioxide. Dealcoholization makes it possible to obtain high-quality drinks, but changes in flavor and taste are unavoidable. This article introduces a comparative analysis of the typical properties of beer and sparkling wine with different levels of alcohol. The research featured industrial samples of beer and sparkling wine with different volume fractions of ethyl alcohol. The comparative analysis relied on standard research methods and included sensory evaluation, acidity, sparkling properties in terms of carbon dioxide desorption rate, carbon dioxide content, foamy properties, viscosity, phenolic substances, beer proteins, and optical characteristics. Alcoholic beer had a better taste and possessed a typical beer flavor. The flavor and taste profile of sparkling wines depended on the raw material. The sparkling coefficient of non-alcoholic beer was 1.2–7.5% higher than that of alcoholic beer because drinks with less ethanol have better carbon dioxide solubility. For alcoholic sparkling wine, the sparkling coefficient was higher by 19.7% than for its non-alcoholic analogue due to bound forms of carbon dioxide. The foaming properties of alcoholic drinks were better than those of the non-alcoholic samples due to the higher protein content. The yellowness and optical density of drinks at a wavelength of 350 nm depended on the amount of phenolic substances. The color index of beer depended on the content of melanoidins. The modern dealcoholization technologies make it possible to produce non-alcoholic beverages with the same sensory properties as their alcoholic prototypes. However, these technologies can be improved in terms of bound carbon dioxide, proteins, phenolic substances, and flavor.

Introduction. Buckwheat grain has long been used in food technology. However, its aboveground part remains understudied even though it is richer in biologically active substances than grain. The research objective was to evaluate the potential of buckwheat grass as a raw material for functional tea beverages. Study objects and methods. The research featured the lower and upper parts of the stem, leaves, and flowers of common buckwheat, as well as buckwheat tea beverages. The content of polyphenol compounds was determined by the Folin-Ciocalteu method, while the amount of rutin was measured by HPLC analysis. Sensory properties were analyzed by standard methods and quality score, and antioxidant activity – by DPPH radical scavenging method. Results and discussion. The sensory analyses proved that the best tea beverages were made from the upper part of the plant: the samples had a strong smell of meadow grass and honey. The taste of the samples was pleasant, sweetish, with a honey and light floral aftertaste. As the total score (maximum score – 20) increased, the tea samples were arranged in the following order: lower stem (14.3) > upper stem (16.8) > leaves, (18.5) > blend – mix of leaves, flowers, and upper stem (18.6) > flowers (19.3). Polyphenol compounds were found in all parts of the plant: flowers – 6.67%, leaves – 5.71%, blend – 5.45%, upper and lower stem – 1.92 and 1.32%, respectively. Only 30–40% of buckwheat grass polyphenol compounds were found in tea beverages. Most of them were in the samples prepared from leaves and flowers – 1.78 %. Rutin made up most of the polyphenol compounds found in the leaves (5.05%), but its content was lower in other parts of the plant: 3.43% in the blend, 3.03% in the flowers, 1.08 and 0.76% in the upper and lower stem. Except for the lower stem samples, the tea contained from 15 to 75% of the daily rutin intake. All the tea samples showed antioxidant activity: flowers – 66.7%, leaves – 62.3%, and blend – 52.5%. In terms of ascorbic acid, it was 69, 64, and 52 μmol/g dry matter, respectfully. The same samples demonstrated antiradical activity. Conclusion. Common buckwheat grass can serve as a raw material for tea beverages. Buckwheat tea is a natural functional food product with zero caffeine. They have a pleasant taste and aroma. They owe their high biological activity to the high content of rutin and other polyphenol compounds.

Introduction. Beverages based on fruit distillates belong to elite alcoholic drinks. As a result, there is a high risk of counterfeit. Controlled indicators do not allow identifying distillates by the type of raw material. The research objective was to develop scientifically based identification criteria for fruit distillates. Study objects and methods. The research featured ten fruits and their distillates. It involved three schemes of pre-distillation processing: pulp fermentation, juice fermentation, and pulp fermentation with subsequent maceration. The biochemical composition of raw materials was assessed by the HPLC analysis of mass concentration of sugars, titratable acids, pH, mono- and disaccharides, free organic acids and amino acids, as well as by the sugar-acid index. The concentration of higher alcohols in the distillates was determined using gas chromatography. Results and discussion. The research revealed significant differences in the biochemical composition of raw materials, which made it possible to divide it into groups depending on the methods of pre-distillation processing. The groups can be identified by the ratio of the concentrations of the main higher alcohols: 1-propanol to the sum of isobutanol and isoamylol. The revealed differences were caused by the peculiarities of the ratio of organic acids and amino acids. For the distillates of Cornelian cherry, black currant, cherry-plum, plum, cherry, and apricot, the ratio of 1-propanol to the sum of isobutanol and isoamylol was within the following ranges: 0.02–0.06, 0.08–0.10, 0.30–0.35, 0.47–0.51, 0.55–0.65, and 0.69–0.92, respectively. The method of preparing raw materials for distillation did not affect the values of the identification indicator. Conclusion. The ratio of 1-propanol to the sum of isobutanol and isoamylol could serve as an indicator for the identification of distillates of Cornelian cherries, black currant, cherry-plum, plum, cherry, and apricot. However, it proved useless for distillates of pears, raspberries, tangerines, and mulberries, since its values were within comparable limits. Therefore, the research requires a GC-MS analysis to determine the concentration and ratios of other specific volatile components in other raw materials.

Introduction. The present research featured the antioxidant complex of Russian tea varieties. The research objective was to study the formation patterns of the components responsible for the quality characteristics of tea as a raw material and finished product. The paper describes the changes that the biochemical composition of tea undergoes during the growing season and during processing. The study focused on pigments, vitamins, caffeine, and amino acids. Study objects and methods. The research featured the following varieties of tea grown in the Krasnodar region of Russia: «Kolkhida» (control) and «Sochi» forms – No. 582, 3823, 855, and 2264. The research was performed on the foundation plantation of collection tea in the village of Uch-Dere (Lazarevsky district of Sochi, Krasnodar region, Russia) and in the laboratory of plant physiology and biochemistry. The study involved traditional and advanced research methods. Results and discussion. The paper introduces some results of a comprehensive analysis of the biochemical composition of various tea sorts. Shoots No. 2264, 3823, and the «Sochi» variety demonstrated high values of ascorbic acid. Form No. 3823 and the «Sochi» variety proved to have a relatively stable content of ascorbic acid. All experimental plants had the highest caffeine synthesis in July (from 24.633 to 28.614 μg/100 g). Processing destroyed caffeine and reduced its amount. The experimental samples of raw materials had eleven amino acids, the largest number being synthesized in May. Processing triggered both general changes in their quantity and varietal differences in the metabolic reactions of amino acid conversion. Conclusion. The tea flushes and finished products differed in all biologically active substances, which is associated with both varietal characteristics and the effect of weather conditions during vegetation.

Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some useful functional properties. Aromatic raw materials improve the sensory characteristics of beverages and increase their nutritional value. Study objects and methods. Kvass is a traditional Russian bread juice. To prepare gluten-free kvass, we used light and scalding buckwheat malt and water infusions of barberry, juniper, leaves of garden currant, and lemon balm grass. The wort was prepared by infusion and fermented with bottom beer yeast Saflager W-34/70. Then it was blended with infusions of plant materials. Sensory and physical and chemical properties of kvass were determined by standard methods. Antioxidant activity of the beverages was assessed by using DPPH radical scavenging method. Results and discussion. All samples met the state standard requirements for kvass by sensory, physical, and chemical characteristics. The drinks obtained from the scalding malt were well-fermented and achieved better tasting ratings compared to those from the light malt. The control sample, which contained no aromatic raw materials, received the lowest scores for taste and aroma. The kvass blended with infusions of barberry and garden currant had the best results. The infusions increased the shelf life of the kvass from 7 days (control) to 12 (barberry), 14 (juniper), and 16 (currant). All samples of kvass demonstrated antioxidant activity, the beverage with infusion of garden currant leaves showing the best results (≤ 80%). Antiradical activity was established for the samples blended with barberry and currant infusions. Conclusion. light and scalding buckwheat malt can be used to prepare gluten-free kvass. Blending buckwheat kvass with infusions of aromatic raw materials increased the shelf life of the beverages, improved their taste, aroma, and antioxidant activity (except the sample with infusions of juniper), and gave them antiradical properties.

Energy drinks are very popular among young people. The aim of the study was to analyze the consumption of energy drinks on a group of young athletes after nutritional education. The study was conducted on a group of 247 young athletes in two randomly chosen sports schools in Bydgoszcz. Studies carried out in two stages (before and after nutritional education) using author's questionnaire and FFQ. EDs were consumed by 66% (I stage) and 69% (II stage) of the young athletes. Most young athletes chose energy drinks based on taste (63.5%) and price (40%). Nutritional education have made that the number of young athletes consuming EDs quite often (i.e. daily, 1-3 times a week) decreased significantly from 28.3% to 19.7%. Nutritional education also influenced the good nutritional choices of young athletes. Of the drinks, the most young athletes consumed daily still mineral water (42%) and fruit juices (13%), with less consumption of cola-type caffeine drinks (7%). The study showed that nutritional education have reduced the frequent consumption of EDs among young athletes.

Production of functional foods containing such functional ingredients as pectin and anthocyanins is particularly important nowadays. The goal of the given research was to study the effect of high esterified pectin obtained from apples at a dosage of 0.3% on the changes of viscosity and color of drinks based on cherry juice and anthocyanin colourant obtained from black carrot, apple juice and sugar color IV during storage in a dark place at 22 ± 3 °C for 180 days. Optical density was measured using spectrophotometric method at a wavelength of 350 to 700 nm. Mass fraction of solid matter was adjusted using sucrose to reach 10.1 ± 0.7 %, pH for drinks based on cherry juice and anthocyanin colourant obtained from black carrot was adjusted to reach 3.0, and for drinks based on apple juice and sugar color IV – to reach 3.5 in the prepared beverages. The author shows that pectin does not have any significant effect on colour retention in drinks based on cherry juice and anthocyanin obtained from black carrot, and that anthocyanin colourant from black carrots is more stable during storage than the colourant that cherry juice contains. The color of the drinks based on apple juice and sugar color IV without pectin remains almost the same during storage. In the visible spectrum region they have a monotonous graph of the change in optical density, and pectin makes a significant contribution to the final color. It is established that for 180 days of storage kinematic viscosity of the beverages with pectin decreased not more than 12%, that indicates a high level of pectin preservation. According to the results of the research, the author makes a conclusion that the use of pectin to preserve the color of beverages with natural colourants is not practical. It makes sense to use pectin in order to give the beverages functional properties, as well as to increase their viscosity and stability.

The paper analyzes such important components of Chechen material culture of the 18th century as clothes, shoes, food, jewelry and crafts. During the period under consideration, the Chechen clothes had a lot of common Caucasian traits and at the same time had purely local, specific properties (signs) reflecting the moral, household and aesthetic tastes of the Chechens (chokhas, beshmets, robes, canvas, sheeting or silk shirts, canvas pants with leather stirrups, leather belts with metal buckles, etc.). The most common shoulder-worn upper garment of the Chechens was the burka, they also wore hats in accordance with the season. Their shoes were very similar to those of other North Caucasian peoples. Despite some local peculiarities, clothes of Chechen women also had a lot in common with clothes of women of the North Caucasus, etc. The sophisticated pieces of high jewelry and handicrafts, developed weaving and tanning industries, strong trade and economic relations with Oriental and European countries testify of the achieved level of Chechen material culture in the 18th century. For a long time, despite some certain changes in household activities, food of the Chechens and their main dishes have remained same and experienced no significant changes.

Based on a detailed analysis of morphological, cultural, physiological, biochemical, and molecular genetic data, the starter culture of the sour milk beverage Narine based on a comprehensive analysis of morphological, cultural, physiological, biochemical and molecular genetic data, the starter of the sour milk beverage Narine Lactobacillus acidophilus Ep 317/402 was re-identified as Lactobacillus helveticus Ep 317/402. [ABSTRACT FROM AUTHOR]

To produce soft drinks the use of herbal adaptogens as a source of body resistance is of current interest. As raw materials possessing adaptogenic properties, fruits of the Chinese magnolia vine, field ashes, aktinidiya kolomikta, holly thistle, and a grass of purple echinacea herbs, golden harem herbs, roots and rhizomes of the rhodiola rosea and spiny eleuterococus, lime-tree flowers are chosen. The analysis showed the high content of biologically active agents, authenticity, high quality and safety of the chosen plant raw materials. To obtain extracts a maceration process is used. Because of prior information processing the most significant factors having the greatest impact on quality indices of the extraction process were marked out. The independent variables influencing the optimization criterion are determined whose values are the following: temperature of an ekstragent (T) – 85 °C; time of extraction (te) – 240 min; the hydromodule (η) – 1 : 15. The conducted studies resulted in developing the formulae of 12 samples of tonic beverages based on berry juices and extracts of medicinal and technical raw materials. The quantitative content of ingredients in the composition was determined with consideration for organoleptic compatibility of medicinal and technical raw materials, synergy effect and its preventive orientation. Physical and chemical indices of the beverage samples having the highest point during the organoleptic evaluation were investigated. Preventive efficiency estimation of the developed functional beverages with tonic properties was carried out in clinical trials on laboratory white rats. The obtained data testify that addition of the developed beverages to the main diet against the cold and heat stress background provided the increase of morphological and biochemical values in all the development groups, in comparison with the control ones by the end of the experiment. It has been revealed that the content of the general calcium in blood increased by 2.2%, and iron - by 6.6% in comparison with the control group. The developed beverages increase the body’s adaptive response to low and high temperatures.

Nowadays, the range diversification of functional whey-based beverages has lots of interest. The use of plant extracts or their compositions in the formulation of such beverages is relevant as it increases concentrations of biologically active substances including those having an antioxidant effect. Therefore, the purpose of this study was the development a technology of functional whey-based beverages and compositions of plant extracts from the Far East region and mangosteen (Garcinia mangostana L. ). The extraction of biologically active substances from hips, cranberries, black chokeberry berries, Amur grapes, actinidia kolomikta berries is optimized with the method of mathematical modeling; the synergetic antioxidant effect of the extracts’ compositions with an extract of mangosteen has been established. The recipes and technological process of beverages «ACTIVE» have been developed; the concentrations of stabilizers and fillers, providing a stable gel-like structure of the beverage have been determined. Using the complex of parameters the quality evaluation of whey-based beverages compared to the analogue has been done. The proposed technology allows us to obtain gelled whey-based beverages, which are natural food products. They have higher organoleptic characteristics, significant concentrations of functional antioxidant ingredients (flavonoids, xanthones, and vitamin C) and storage time compared to the analogue.

The article presents the characteristics of spice-aromatic herbs; it covers technological aspects of plant raw material used in beverage technology. The expediency of creating spice-aromatic herbal compositions to be used in the technology of soft drinks. [ABSTRACT FROM AUTHOR]

This article provides an overview of the metaanalyzes (PubMed, 19952019) of alcohol and non-alcoholic (coffee, tea, dairy products) beverage consumption in relation to risk of pancreatic cancer PC (PubMed, 19952019). Increased the PC risk was associated with high alcohol intake. The increased risk for heavy drinking did not explained by residual confounding by history of pancreatitis or tobacco smoking or diabetes. Light-moderate alcohol intake may reduced the PC risk, probably due to the fasting insulin levels decrement, which leads to the diminished the РС risk. The association between alcohol and the PC was stronger in men than in women. Some metaanalyzes demonstrated that a small amount of coffee may reduce PC risk, and a large amount to increase PC risk. Another meta-analyzes have not confirmed any association between the PC risk and coffee or tea consumption. One meta-analysis revealed a direct association of the PC risk with the dairy products consumption, but most research showed no such connection. Nutrition is considered to be associated with the PC risk, but the degree of risk due to structure of beverages consumption (dose, duration, alcohol, coffee, tea, dairy products pattern) is still not clear.

The aim of the study was to determine the influence of various drinking liquids on an the dentoalveolar system in rats. The study was carried out on 25 white male rats from the nursery of Krolinfo branch of the Moscow region which were kept in standard vivarium conditions. Age of rats-3-6 months, weight - 150-200 grams. The study was carried out in accordance with the ethical principles of humane treatment of animals, in accordance with the current legislation of the Russian Federation. To assess the effect of consumed fluids, groups of 5 animals of the same sex (males, females) were used. The animals were randomly assigned to groups. Observation of animals was carried out for 6 months, during this period the animals were in conditions of free access to food and as drink received the studied liquids ad libitum. Experimental groups within 3 months received the following types of drink: I (control group) - tap water; The II group - Coca-Cola; The III group - honey water; The IV group - the distilled water; The V group - light water. The results obtained by the authors and the data provided in literature confirm that among the factors that affect the teeth condition, in particular the characteristics of the hardness of enamel and dentin, the use of various sugar-containing drinks, as well as the duration, quantity, and frequency of their use, can play a significant role. These factors remain largely unexplored at present. It is obvious that in order to stop caries, it is necessary to develop and carry out a set of preventive measures, including limiting the consumption of sweets and beverages containing sugar, along with regular dental care and a balanced diet.

In chemical manufacturing along with alimentary factors, workers are exposed to occupational hazards resulting in reduced antitoxic protective properties of the organism. The purpose of the present work was to develop a preventive method for reducing antitoxic functions of the body of healthy workers exposed to chemical factors. We have produced the drink containing carrot juice, honey, olive oil. The study involved 50 employees (the average age was 37.4±5.5 years) with experience of over 15 years. The main group (25 people) were workers with reduced antitoxic function who received the drink before each day's work shift for 10 days, the control group - workers with normal anti-toxic function, which did not take a drink. It was found that antioxidant drink intake by healthy employees of a chemical complex lead to the decrease of the level of molecules of average mass at λ=254 nm and at λ=280 nm by 15.1±7.2%, the activity of gammaglutamyl transferase - by 19.1%, alaninaminotransferase - by 44.1%, aspartataminotrans-ferase - by 34.7% (indicators of the syndrome of endogenous intoxication), the decrease of the content of malondialdehyde (as an indicator of an excessive accumulation of products of lipid peroxidation) - by 43.8%, while the activity of catalase, that indicates an increase in the antitoxic functions of the organism, increased by 37.5%.

The article presents a review of the literature data on the effect of caffeine contained in a variety of foods on the functions of human, it presents the modern international legal regulatory rules in the consumption of caffeine, and caffeine consumption rules corresponding to the technical regulations of the Customs Union (Russian Federation, Kazakhstan, Belaruss). It describes the sources of caffeine in the traditional diet and its consumption, safety evaluation in connection with the acute and chronic caffeine consumption and the value of caffeine as an ingredient in soft drinks tonic.

Irritable bowel syndrome (IBS) is highly prevalent functional gastrointestinal disorder associated with decrease in quality of life and a high social cost. Diet is one of several therapeutic options in IBS treatment; therefore the development and clinical evaluation of innovative functional food for IBS patients is useful. Dry jelly concentrate containing 3 g inulin, 10 mg curcumin and 1.8 mg of pyridoxine was developed and clinically evaluated. Fifty patients fulfilling the Rome III criteria for IBS-C were randomly assigned into two groups: one received standard diet plus two jelly drinks a day for 2 weeks and control group received standard diet. Response to therapy was recorded on a daily basis using Likert scale of abdominal pain, bloating and feeling of incomplete bowel emptying, frequency of bowel movement, Bristol stool scale, and quality of life assessed by IBSQoL questionnaire before and after the treatment. Intake of functional food product (jelly) containing inulin and curcumin is associated with a significant positive effect on the stool parameters (from 0.6±0.24 to 1.15±0.65 t/d in stool frequency, p=0.001, from 2.62±1.23 to 3.99±1.27, index Bristol scale, p=0.001), a reduce of the severity of abdominal pain (from 1.69±0.71 to 1.36±0.44 Likert scale points, p=0.001), bloating (from 2.03±0.89 to 1.55±0.81 points of Likert scale, p=0.02) and a sense of incomplete bowel emptying (from 2.25±0.98 to 1.68±0.92 points of Likert scale, p=0.001), as well as an increase in quality of life (from 64.5±13.5 to 81.2±9.1%, р=0.05). Patients in control group have improvement in abdominal pain (from 2.16±0.58 to 1.8±0.61 Likert scale points, p=0.05) and bloating (from 2.42±0.83 to 2.16±0.71 Likert scale points, p=0.05) only. During the treatment period no significant adverse events were found. These results indicate that jelly concentrate containing inulin, curcumin and pyridoxine improves abdominal pain score, Bristol scale index and quality of life in patients with IBS-C.

Background: Vegetative dysfunction is observed in 60-90% of the children presenting with chronic respiratory diseases. Its timely identification and correction increases the effectiveness of the combined rehabilitative treatment of such patients., Material and Methods: The vegetative regulation was dynamically evaluated by the analysis of the heart rate variability in 95 patients presenting with bronchial asthma and chronic nonspecific lung diseases. The age of the patients varied from 7 to 16 years. Sixty children received the combined treatment including enteral oxygen therapy, the control group was comprised of 35 patients., Results: The enteral oxygen therapy eliminated the vegetative disbalance in 80.0% of the children with bronchial asthma and in 88,0% of those suffering from chronic nonspecific lung diseases. The results of the spectral analysis of heart rate variability indicate that the total spectrum power (TSP) was significantly increased in the patients of the study group. This effect was accompanied by the restructuring of wave frequency ranges pointing out to the enhancement of the activity of the sympathetic-adrenal system. The integral index of adaptive reserves (AR) increased from 2.0±0,6 to 4.7±0,6 points (p<0.001) under the influence of enteral oxygen therapy; this parameter remained practically unaltered in the patients of the control group where it varied from 1.7±0,8 to 2.0±0,9 points (p>0.05). More manifest pronounced positive dynamics was observed in the patients presenting with initial vagotonia and the severe or moderate form of the disease., Conclusion: The present study has demonstrated the favourable influence of enteral oxygen therapy on the vegetative regulation mechanisms and the adaptive potential of the organism. Analysis of the heart rate variability may be a screening method for the evaluation of the effectiveness of the proposed therapeutic modality.

The translation and transcription processes involved in mechanisms of synaptic plasticity during the development of conditional taste aversion were studied in command neurons LP11 and PP11 of defensive behavior in snail Helix lucorum. In control snails it was found that the combined presentation of gustatory (carrot juice) and supporting (concentrated solution of quinine) stimulus led to a change in neuron's responses to sensory stimulus, which are typical as to conditioning and also to the corresponding sensitization. 1 h after the start of training it was occurred facilitation of the responses to sensory chemical stimulus (weak solution of quinine) whereas 1.5 hour--reactions to the conditioned food stimulus. Application of the protein synthesis inhibitor cycloheximide during conditioning led to the suppression of response facilitation to both stimulus--weak solution of quinine and the conditioned food stimulus. However, application of the RNA synthesis inhibitor actinomycin D to the neurons caused selective suppression of synaptic facilitation in responses to sensory stimulation with a weak solution of quinine, but it had no effect on synaptic facilitation in the responses to the conditioned stimulus. It has been suggested that the development of conditioned taste aversion in snails causes a long-term synaptic facilitation in nerve cells LP11 and PP11 typical to the process of conditioning and sensitization, for the induction of which the variety of molecular genetic mechanisms are necessary.

The efficacy of a novel synbiotic drink in the complex therapy of patients withchronic diseases of the gastrointestinal tract and concominant intestinal dysbacteriosis was investigated in a randomized trial. The synbiotic drink contains a probiotic strain of bifidobacteria and Fucus evanescens polysaccharides with prebiotic activity and broad spectrum of the biological action on the patients. The use of the synbiotic drink provided more evident reduction of the clinical symptomes, more efficient recovery of the intestinal microflora and higher percentage of the patients cure vs. the routine therapy and the therapy with inclusion of sour milk bifidobacterin.

Studies on the assessment of the effect of treatment-and-preventive drinks, i.e. "Leovit" dietary kissels, and "Zosterin-Ultra" biologically active food additive, on copper, nickel and cobalt ion concentrations in urine and on lead blood concentrations in workers employed at the "Kola Mining Company" limited liability joint-stock company and exposed to long-term metal aerosol effects, were carried out. Dependence of ion concentrations of these metals in biological media on exposure duration was reported. The study findings reveal the advisability of use of the above-mentioned food additives, having detoxication properties, while carrying out preventive measures among workers exposed to heavy metals.

The effects of pectin polysaccharides on leukocyte migration into the oral cavity during exercise were studied. The migration and hence, counts of neutrophils in the oral cavity increased during exercise. Pectins reduced neutrophil migration into the oral cavity during exercise because of hyperstimulation of their functional activity.

With the help of clinical, anthropometric and anthropometric method examination the study estimation of the effectiveness of a new food additives "Vita-Plant-herbal tea N16"--with overweight and obesity. Components of a new herbal tea rich in biologically active compounds, flavonoids, phenolic acids, vitamin C and B, carotenoids, trace elements iodine, zinc, molybdenum, manganese, iron, etc. The studies were conducted on 53 patients with overweight and obesity, which were divided into two similar groups of patients were on standard low-calorie diet. The main group (28 patients) received a glass of analyzed herbal tea two times a day for 4 weeks. The control group (25 patients) were in similar conditions, but did not receive this herbal tea. Comprehensive clinical and laboratory evaluation of patients included a study of the dynamics of clinical symptoms, anthropometric data and blood biochemical parameters. Studies have shown a beneficial effect of herbal tea components on metabolism, anthropometric parameters and clinical symptoms in patients with overweight and obesity. This gives us grounds to recommend a new kind of herbal tea in the dietary of patients with this pathology.

Daily inclusion in the diet of Pskov GRES workers the drinks or kissels containing 2 g pectin per daily serving (cup) during 6 months was accompanied by a statistically significant decline of their supply with vitamins C, B2, A and beta-carotene. This is reflected both in reducing the average vitamin concentration in blood serum and in the increase of the quota of people with deficiency of several vitamins. Additional inclusion of 13 vitamins in these drinks and kissels, in a dose about 80% of the RDA, has prevented the deterioration of vitamin status.

The research of influence of vitamin complexes in the form of a drink or kissel on vitamin sufficiency of working persons has been carried out. Long inclusion (6,5 months) in a diet of vitamin drinks containing about 80% from recommended daily consumption of vitamins, was accompanied by trustworthy improvement of vitamins C and B6 sufficiency and prevention of seasonal deterioration of beta-carotene status. As initially surveyed have been well provided with vitamins A and E, their blood serum level increase had not occurred.

A technology has been developed for obtaining food pectin from the waste products (citrus fruits and apples) remaining after juice extraction by the ecologically clean and reagent-free method - electrodialysis. Reagent-free, eco-pure electrodialysis method made it possible to solve two key problems: ecological - withdrawal problems and economic - without the consumption of reagents high-quality pectin from the worthless raw material is obtained. It's 30% cheaper than imported. Studies suggest that to achieve detoxification of the body, it is necessary to consume soluble fiber (soluble pectin), ie take lemons and/or oranges, as well as all studied apple varieties in the state of technical maturity and storage for 6 months. It is advised for the normal functioning of the gastrointestinal tract to consume fruits at the state of their technical maturity. Moreover, it should be noted that the positive effect in this case will be achieved through consumption of raw fruits.

Specifications, operation conditions and formulas of preparation of natural dietetic stewed fruits were developed. The best large- and small fruit cultivars with maximum displaying of biochemical indexes were recommended for development of specimens; in addition to it flexible regimes of heating were used.

The composition of Caucasian blackberry (Rubus caucasicus L.) six-leaf shoot was studied. The weight of the stem reached 50% of the total weight of the shoot. The content of moisture, extractive substances, and phenolic compounds was minimal at the beginning and end of the vegetation season. Phenolic compounds were represented by catechins, leukoanthocyanidins, and flavonols. The most abundant phenolic compounds in all parts of the blackberry shoot were leukoanthocyanidins, which accounted for approximately 50% of all compounds of this class. Phenolic compounds accumulated most actively in July and August. The average content of free amino acids in the blackberry leaf during the vegetation season was 26.68 mg/g. Among the total free amino acids, eleven have been identified, five of which proved to be essential (His, Arg, Met, Leu, Val) and accounted for 40% of the total amount of amino acids. The oxidability of acetone extract of the blackberry leaf was compared to the oxidability of total phenolic compounds and tea tannin. The tea product obtained from the blackberry leaf had good organoleptic parameters and a saturated extractive complex.

The formulation of medicinal herbal tea Echinosol was developed. Immunotropic properties of aqueous-alcohol extract Echinosol were studied. This extract (300 mg/kg) had a stimulatory effect on the following parameters: formation of T cell precursors and production of T cell effectors; migration of lymphocytes, monocytes and neutrophils into the blood; digestive activity of neutrophils; migration of monocytes and lymphocytes into the peritoneal exudate; expression of C3b receptors on macrophages; phagocytic capacity of cells due to the existence of C3b receptors; number of antibody-producing cells in the spleen; and synthesis of immunoglobulins.

Aim of present study was the getting data on tea and coffee consumption among population on the Far North by 24-hour recall of dietary intake. About 84% of population have consumed the black tea. Mean daily black and green tea intake among all population were 335 ml and 49 ml, correspondingly.

Data for phenolic acids of two classes (hydroxybenzoic and hydroxycinnamic acids) occurrance and content in foodstuffs (fruits, berries, vegetables, species, cereals, tee, coffee and other beveradges) are reviewed. Data on their main dietary sourses are shown. Bioavailability and metabolism of phenolic asids and their derivatives are discussed.

The aim of the study was the investigation of possible embriotoxic and teratogenic action of small tea leaf oil extract (TLOE)--a new medicinal agent. The study of embriotoxic and teratogenic properties of TLOE was carried on the 20-day's white rat's young (150g-160g) and males (200g-250g). Experiment included selection of animals and their connubium; definition of the first day of pregnancy; introduction of a drug pregnant female; survey of embryos; processing of embryos, revealing of infringements in an internals and osteal system; statistical processing and comparison of results in relation to the intact control. The results of examination of tea leaf oil extract show no teratogenic and embriotoxic action in peroral therapeutic dose of 737 mg/kg .

A new enzyme preparation of fungal pectin lyase (EC 4.2.2.10) was shown to be useful for the production of cranberry juice and clarification of apple juice in the food industry. A comparative study showed that the preparation of pectin lyase is competitive with commercial pectinase products. The molecular weight of homogeneous pectin lyase was 38 kDa. Properties of the homogeneous enzyme were studied. This enzyme was most efficient in removing highly esterified pectin.

The article accounts for the results of a study of influence of the drink on the mineral metabolism indices in children-invalids with locomotive disturbances. The clinical observation and biochemical study revealed the efficacy of use of this food supplement to achieve quick improvement of calcium metabolism in children with the above mention disease.

The effectiveness of a recovery complex optimization in conditions of the sanatorium-resort rehabilitation of patients with chronic pathology by provision of the dietotherapy ration balance on nutrients, the use of natural (of the plant raw material cryopowders in the form of teas and tableted forms) and the "Centrum" synthetic vitamin-mineral complexes, probiotics was substantiated and demonstrated.

The dynamic of glycemia, insulin, C-peptide, glycosylated hemoglobin, fructosamine, thyroid hormones, parameters of serum lipids, lipid peroxidation and system of antioxidant defense in 81 hospital patients and out-patients with obesity associated with diabetes mellitus type II was studied of influence of hypocaloric diet 9. Universal normalizing influence of hypocaloric diet 9 with vegetation tea was discovered on parameters of carbohydrate, lipid and oxidative metabolism and of patients clinical state of pateni. The additional criteria of evaluation of efficacy of food dietary supplements in complex treatment of patients with obesity associated with diabetes mellitus type II was offered on basis of study of influence vegetation tea on mechanisms of metabolic disorders in these patients.

For estimation of anti-helicobacter activity of new fermented milk drink with Helianthus tuberosus called 23 liquidators of crash after-effects of Chernobyl Nuclear Power Plant were observed. Helicobacter pylori were determined in faeces by PCR-method, immune system readings--by first-level methods. The drink was applied in 200 grams portions during 18 days. After therapy appearance of Helicobacter pylori in faeces was reduced for 3 times. Reading of HCT-test, increased up to 16% in the first test before therapy, was normalized after therapy. Listed figures prove anti-helicobacter activity of fermented milk drink with Helianthus tuberosus.

A positive effect of use of non-alcoholic drink "Shirinskaia high-vitaminized treatment-board Water" in complex treatment of chronic gastritis with hyposecretion was revealed.

Inclusion of vitamin-containing soft drink and oil solution of beta-carotene in the diet of the 4-14 years old children suffering from gastrointestinal diseases lead to vitamin and antioxidant status improvement with simultaneous positive effects on their clinical condition. Polyhypovitaminosis frequency had decreased. Thus, there is every reason to fortify diets of the patients suffering from gastrointestinal diseases with vitamins-antioxidants.

The comparative study of influence of two biologically active food additives with the different contents of vitamins is carried out: a drink "Zolotoi Shar", the dose of vitamins in which makes 50-90% from recommended daily consumption, and "Vitabalance 2000", the contents of vitamins in which at 2-17 of time exceeds need of organism. The use of both additives within 3 weeks resulted in increase of levels of vitamins C, A, E, B2, B6 and carotenoids in blood serum. However if in case of consumption of a drink an authentic level was reached only for vitamin C and beta-carotene, in a case "Vitabalance 2000" for all investigated vitamins except vitamin A. Thus, if the consumption of a drink has lowered frequency of deficiency of 3-4 vitamins, but has not allowed to liquidate it completely, in case of "Vitabalance 2000" consumption the simultaneous deficiency 3-4 vitamins. The received data allow to believe the biologically active food additives containing vitamins in amounts exceeding recommended consumption, are convenient for fast liquidation of hypovitaminoses, and the preparations containing vitamins in doses making 30-50% from need of organism, are acceptable for daily filling of insufficient consumption of vitamins with a usual diet for a long time.

The using of the low calorie soft drink "Forest gift" based on plant raw and enriched with vitamin C and iodine by patients with diabetes mellitus has resulted in the improvement of carbohydrates metabolism, provision of iodine and vitamin C and oxidant status of organism. Obtained data has promised to recommend this product for using in patient's ration.

The main aspects of using juices with therapeutic and prophylactic purposes are demonstrated. Multifactorial influence of vegetable and fruit juices on the organism, primarily depends on their chemical composition. The necessity of their differentiated use basing not only nosological unity, but also on the degree of functional and metabolic disorders taking place in certain pathology is emphasized. Different juices are characterized in respect to the effect on different functional systems of the body. The new line in research is the ability of juices to change pharmacokinetics and pharmacodynamics of medicines given with juices. The importance of juices as a necessary element of therapeutic and healthy nutrition in case of their using in adequate amounts is emphasized.

The data on assortments and nutritional value of infant's juices are reviewed. Special attention is devoted to the disputable problem of the time when the juice is to be introduced to the infant diet. The necessity of further investigations on the quality criteria of juices for infant nutrition is emphasized. Modern data on nutritional value and physiological role of juices for preschool and school children are also presented. The perspectives of future investigations on the development and manufacture of new juices for infants and children are outlined.