ASSESSMENT OF STRESS-PROTECTIVE EFFECT OF FUNCTIONAL NUTRITIONAL FOOD ENRICHED OF SUBSTANCES WITH ANTIOXIDANT AND MICROBIOTIC ACTIONS. PART 1

Abstract

Results of complex cross-disciplinary research of influence factors connected with food on health condition are described. Analysis of modern nutraceutical schools is represented in chapter where similarities and differences of biologically active substances and nutrient additives, on the one hand, and functional food, on the other hand, are established. Probiotic influence on condition of gastroenteric tract microbiome is especially considered on a row with the effect of nutraceutical on ability to cope with stress. Materials of two-phase research of consumer preferences of food products that are able to accomplish antioxidant ‘stress-protection’ function in case of adding special nutrient additives. The most perspective group of such products (in terms of consumers’ needs) was identified. Results of pilot laboratory and clinical psychological research are described; volunteers have been taking bread with Chaga extract and C15H12O7. Significant differences in psychological status were not found in the usual analysis. At the same time, materials of in-depth analysis of non-invasive blood analysis data and psychological techniques found out such differences.