ON THE EFFICIENCY OF BAKERY PRODUCTS C BIOACTIVE FOOD SUPPLEMENTS ADAPTOGENNOE EFFECT
The paper presents the results of the study adaptogenic effect of bread with biologically active additives (BAA) to the food of vegetable origin with similar properties. Research conducted on animal models of standard based KMC 2.3.2.721-98. The data obtained showed that the adaptogenic properties of dietary supplements are stored, and in the final product (bread wheat), which allows you to position it as a functional food product that enhances the body's resistance to all adverse environmental factors