PMID: 24364445Dec 25, 2013Paper

Design management of functional foods for quality of life improvement

Annals of Agricultural and Environmental Medicine : AAEM
Monica Butnariu, Angela Caunii

Abstract

The paper examines the benefit of bread enriched with antioxidants on oxidative stress, and on the quantities of hydrosoluble antioxidants in a group of human subjects. The home-management of functional foods strategy seeks to improve prompt and effective basic nutrition using additional attributes that are directly positively beneficial for health and well-being. The purpose of this clinical study was to test the tolerance and benefits of multicomponent functional foods enriched with antioxidant compounds obtained from plant extracts on healthy adult volunteers. A detailed protocol was created to formalize and standardize the procedures for data collection, e.g. filling out standardized forms and functional diet questionnaires. For the research method, Group A was given the special diet enriched with multicomponent antioxidant foods and Group B (control). The data were analysed using the quantitative methods. They showed significant increase of hydrosoluble antioxidants in group A compared to control, from 220.61+/-27.92 - 313.56+/-37.09 micrograms/mL (p=0.05), compared to 280.47+/-32.1 - 238.27+/-44.93 micrograms/mL (p=0.45). Also, oxidative stress values showed a decrease in the diet group compared to control that reached st...Continue Reading

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