The effect of fatty acids on athletes’ health

Abstract

The development of products with resource-saving technologies, increased nutritional value, expanded range and balanced composition remains relevant. In this research, the chemical composition of red sauce with rapeseed cake of different weights was studied for the presence of fatty acids and the energy value of the product. The effectiveness of a herbal supplement as a source of saturated and unsaturated fatty acids, body energy, and bone density was estimated. The research was conducted in accordance with Regulation (EU) 1169/2011. Fatty acids were detected in different samples -control, with 2.5% (P1), 5% (P2), 7% (P3) of rapeseed cake. It was found that 5% of rapeseed cake in the red sauce provided an optimal increase in unsaturated fatty acids. Such composition helps to reduce the deficiency of unsaturated fatty acids, supply the body with energy, and increase bone density. According to the results obtained, when adding rapeseed cake in a volume of 5%, the energy value decreases, which allows to include the red sauce in a daily diet without threatening to increase the daily energy consumption of adolescents. Data on the chemical composition of rapeseed meal provide an opportunity for its further use in the production of healthy foods.