Designing innovative food products for correcting adaptive immunity and increasing the body’s resistance to infectious diseases

Abstract

The analysis of the relationship between the nutrition structure and the immune status of a person has been carried out. The role of nutrition in preventing alimentary-dependent and infectious diseases is considered. The nutritional and biological value of quinoa pseudo-grain culture has been studied. A recipe and technology for enriching wheat bread with functional and immunomodulating ingredients of quinoa has been developed. The content of functional ingredients in fortified bread has been determined. From laboratory animal testing, it was found that wheat bread enriched with functional ingredients of quinoa flour reduces blood cholesterol, low density lipoproteins, and helps to reduce blood sugar. The results obtained make it possible to recommend these products for strengthening adaptive immunity and for prevention of infectious diseases of diabetes mellitus.