Abstract
In Western medicine is beginning to increasingly focus on the key role of healthy nutrition and lifestyle in preventing certain diseases. Therefore, it is important to emphasize the importance of primary prevention in our country, and to promote it; not only the health care team work, but broaden the recommended foods, which have benefit for human health as well.
 Polyphenols are antioxidants, which are easily consumable with diet, however, food processing can influence the level of them.
 In our study, nutritional assessment was made of raw beet root and a juice, made from this beet root. We investigated in which special diet referenced to eat this foods and whether this is suitable to develop functional foods from animal sources as a row material.
Highlights
Polyphenols are antioxidants, which are consumable with diet, food processing can influence the level of them
We investigated in which special diet referenced to eat this foods and whether this is suitable to develop functional foods from animal sources as a row material
(2011): Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4 °C)
Summary
In Western medicine is beginning to increasingly focus on the key role of healthy nutrition and lifestyle in preventing certain diseases. Például a sárgarépa esetében, főzés hatására teljes mértékű (100%-os) polifenolveszteség figyelhető meg, míg párolás és sütés során a veszteség kisebb (43%, illetve 31%). Bolti tároláshoz hasonló körülmények során például, az extraszűz olívaolaj polifenol-koncentrációja 6 hónap alatt jelentősen csökkent (gutierrez és Fernandez, 2002), míg alma és sárgarépa esetében növekedés volt megfigyelhető (Napolitano et al, 2004; Klaiber et al, 2005). Számos tanulmány során használnak magas polifenol-tartalmú anyagokat, például szőlőmag kivonatot, rozmaring kivonatot, fokhagyma és vöröshagyma kivonatot állati eredetű termékek antioxidáns, illetve polifenol-tartalmának növelésére (Hygreeva et al, 2014). Vizsgálatunk során feltérképeztük a cékla, mint alapanyag polifenol és egyéb beltartalmi paramétereit, majd az ebből készült céklalé ezen tulajdonságait, rávilágítva ezzel fogyasztásának feltételezhető pozitív hatásaira, illetve felhasználhatóságára állati eredetű funkcionális élelmiszerek fejlesztésére
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