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Preclinical types of diabetic person hurt curing: An important assessment.
An increase in special performance in elite sports requires optimization of the metabolic parameters of the organism at all stages of the annual training cycle. In this regard, it is relevant to analyze the adequacy of the actual nutrition of athletes, taking into account the energy expenditures of training loads in different seasons of the year. see more The aim of this study was to analyze the integral adequacy and balance of the main and essential components of the diet of athletes in different seasonal periods of the annual training cycle. Material and methods. 20 highly qualified road cyclists (the average age 22.4± 0.7 years) have been examined. Individual energy expenditures of the subjects has been determined, the actual nutrition of athletes was studied by the method of 24-hour dietary recall. In different seasons of the year, in the conditions of training camps, 1540 dietary rations of athletes have been analyzed over 5 years. The study of the energy balance and the adequacy of the actual nutrition was carrieristics of the diet of cyclists in different seasons of the annual training session does not meet the physiological needs of the organism. Optimization of athletes' nutrition in terms of calorie content and chemical composition must be carried out taking into account the nature and methods of the training cycle, which have significant differences in the energy orientation of the loads and daily energy expenditures.The development and implementation of effective means to improve performance, endurance, rapid recovery of the body after physical exertion and, ultimately, improve athletic performance are still relevant. The aim of the work was to develop a new specialized product based on dry mare's milk, as well as to evaluate its effectiveness on an experimental model of physical activity. Material and methods. A specialized product has been developed, including powdered mare's milk, skimmed cow's milk, vegetable cream, crushed sea buckthorn fruits, wheat germ, vitamins A, E, C, PP, folic acid, mineral substances (selenium, magnesium, zinc, iron), inulin, dry bacterial starter culture (Lactobacillus acidophilus, Streptococcus lactis, Bifidobacterium bifidum in a 111 ratio) and fucoidan. Experimental studies were carried out on 70 white male Wistar rats with an initial body weight of 207-226 g. Animals were fed complete semi-synthetic diet with free access to food and water. Animals of the experimental group additionally ncrease not only the body's endurance, but also its metabolic functions, which is confirmed by the data of biochemical and morphological studies.The hypoglycemic properties of polyphenolic compounds of plant origin are confirmed by the results of numerous preclinical and clinical studies. However, the biological effects of these compounds are limited by their low bioavailability. This makes it urgent to develop methods for its increasing due to new methods of entering polyphenols into the organism, for example, by extracting them from natural sources in the form of extracts and concentrating extracts on food polymer matrices for subsequent use as a functional food ingredient (FFI). The aim of this study was to evaluate in vivo the possible effect of consumption of the obtained FFI in the form of a food matrix - buckwheat flour enriched with bilberry polyphenols - on carbohydrate metabolism disorders induced by a high-fat diet with a high content of easily digestible carbohydrates (sucrose) and anxiety level of male C57Bl/6c mice. Material and methods. The food matrix was obtained by sorption of the bilberry fruits polyphenol extract on buckwheat flour control group K2 (11.5±0.2 kcal/day per mouse). The data obtained indicate that the consumption of FFI in the form of polyphenols adsorbed on the food matrix can contribute to increased appetite in animals treated with the high-fat diet. The results of the Elevated Plus Maze test indicated the absence of the effect of polyphenols in the composition of the food matrix on the anxiety level of animals. Starting from day 42 until the end of the experiment, the glucose level in animals of group G3 was significantly lower than the corresponding indicator for animals of the control group K2. Conclusion. In accordance with the results obtained, further studies of the safety and clinical efficacy of including the developed FFI in the form of a food matrix with polyphenols into the composition of specialized foods for the prevention of carbohydrate metabolism disorders are advisable.Currently, there is an increase in the resistance of microorganisms to the available arsenal of antimicrobial drugs, which makes it necessary to maintain and stimulate the body's own immune-protective properties. The main extraskeletal effect of vitamin D activity is associated with the homeostasis of the immune system. The role of vitamin D in reducing the risk of infection with infectious agents has been studied for a long time. Literature search on the effective use of vitamin D for immunoprophylaxis was carried out in Scopus, Web of Science, PubMed, clinicaltrials.gov databases over the past 10 years for related keywords vitamin D, immunoprophylaxis. Vitamin D stimulates the synthesis of antimicrobial peptides, cathelicidins and defensins, which exhibit broad-spectrum activity against viruses, bacteria and fungal infections; reduces the concentration of pro-inflammatory cytokines; increases the concentration of anti-inflammatory cytokines. Vitamin D is also involved in cell differentiation, maturation and proliferation of immune cells. The article presents the literature review in order to justify additional intake of vitamin D in case of diagnosis of its deficiency and insufficiency for the purpose of immunoprophylaxis in children and adults, especially in risk groups (elderly age, pregnant women, patients with chronic diseases of respiratory, endocrine and urinary systems, gastrointestinal tract, and infectious diseases). Inclusion of vitamin D in the diet as a dietary supplement, as well as fortification of products with it, can be an effective measure to reduce the risk of both morbidity and mortality, especially during the period of quarantine measures.
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