Identification of ketchup: theory and practice Individual features of the influence of various alcoholic beverages on the functional state of healthy volunteers
https://doi.org/10.47612/2073-4794-2022-15-3(57)-90-98
Abstract
The article presents the results studies of the effect of taking 6 alcoholic beverages (vodka, dry red wine, cognac, beer, whiskey, champagne) in safe doses equivalent to 24 ml of ethanol were carried out on 20 healthy volunteers aged 20 to 55 years. On the software and hardware complex “Dynamics”, using the analysis of heart rate variability, health indicators were assessed: functional state, autonomic regulation, neurohumoral regulation, psycho-emotional state and adaptive capabilities of the body 30 and 60 minutes after taking. The tested most consumed alcoholic drinks containing the same amount of alcohol affect each person differently. They can worsen, improve and not significantly change the physiological signs recorded during the study health guards. On the other hand, the same alcoholic drink affects the functional state of different people in different ways. The nature and magnitude of this reaction is significantly different and depends on the individual characteristics of each person.
About the Authors
V. V. Shylau
National Academy of Sciences of Belarus
Belarus
Belarus
Valery Vikentievich Shylau, PhD (Biology), Senior Researcher
Nutrition Department
220037
29 Kozlova str.
Minsk
N. I. Belyakova
National Academy of Sciences of Belarus
Belarus
Belarus
Natallia Iosifovna Belyakova, PhD (Medicine), Head of department
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
food department
Nutrition Department
220037
29 Kozlova st.
Minsk
A. A. Zhurnya
National Academy of Sciences of Belarus
Belarus
Belarus
Anna Alexandrovna Zhurnia, Researcher
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Nutrition Department
220037
29 Kozlova str.
Minsk
T. V. Okulova
National Academy of Sciences of Belarus
Belarus
Belarus
Tatyana Vitalievna Okulova, Engineer of the 1st category
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Nutrition Department
220037
29 Kozlova str.
Minsk
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Review
For citations:
Shylau V.V., Belyakova N.I., Zhurnya A.A., Okulova T.V. Identification of ketchup: theory and practice Individual features of the influence of various alcoholic beverages on the functional state of healthy volunteers. Food Industry: Science and Technology. 2022;15(3):90-98. (In Russ.) https://doi.org/10.47612/2073-4794-2022-15-3(57)-90-98
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