foodindustryПищевая промышленность: наука и технологииFood Industry: Science and Technology2073-4794Научно-практический центр Национальной академии наук Беларуси по продовольствиюfoodindustry-418Research ArticleСтатьиФункциональные и специализированные пищевые продукты — проблемы и перспективыFunctional and specialized foods — problems and prospectsКарагодинВ. П.KaragodinV. P.

д.б.н., профессор

г. Москва

Moscow

ЮринаО. В.YurinaO. V.

к.т.н.

г. Москва

Moscow

ФГБОУ ВО «Российский экономический университет им. Г.В. Плеханова»Plekhanov Russian University of Economics2019300920191236267Copyright © Карагодин В.П., Юрина О.В., 20192019Карагодин В.П., Юрина О.В.Karagodin V.P., Yurina O.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://foodindustry.belal.by/jour/article/view/418

Рассмотрены перспективы и сложности использования функциональных и специализированных пищевых продуктов в оздоровительных целях. Предложена трехстадийная модель разработки и внедрения функциональных пищевых продуктов в потребление населением. Представлены данные последних лет, полученные на экспериментальных животных и в клинических исследованиях, характеризующие применение функциональных пищевых продуктов и БАД для профилактики и терапии сердечно-сосудистых заболеваний. Однако остаются неясными и слабоизученными не только механизмы наблюдаемых эффектов, но также и их зависимость от доз и длительности потребления функционального питания. В этой связи определенные надежды связываются с совершенствованием и использованием БАД.

Both the prospects and the complexity of the use of functional and specialized foods for health purposes are discussed. A three-stage model of the development and introduction of functional products into consumption by the population is proposed. Тhe recent year data, obtained including in experimental animals and human clinical trials, on the prevention and treatment of cardiovascular diseases with functional foods, dietary supplements or their individual componentsare presented. However, many things remain unclear not only in the mechanisms of the observed effects, but also in their dependence on the dose and duration of exposure. Certain expectations are associated with the latest advances and use of dietary supplements.

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The authors declare that there are no conflicts of interest present.