BIOCHEMICAL VALUE OF BROCCOLI AS A RAW MATERIAL FOR THE PRODUCTION OF FUNCTIONAL FOODS
The article presents a fragment of research on the properties of broccoli cabbage as a valuable source of raw materials for producing Functional food products and dietary supplements, which precedes the stage of studying the accumulation of particularly valuable compounds-sulfaraphanes, in particular, indole-3-carbinol. A detailed assessment of the biochemical composition of broccoli for various elements of the crop was obtained. The analysis of the content of soluble carbohydrates and organic acids, mineral composition, vitamins and amino acids was carried out. The possibility of obtaining environmentally safe raw materials for the production of dietary supplements and Functional food products aimed at the prevention of socially significant diseases, as Onco - and cardioprotectors, is considered.