[Estimation of gammaaminobutyric acid intake from the human diet].

Gamma-aminobutyric acid (GABA) is an endogenous bioactive compound with essential properties for the normal functioning of the human nervous system. As a potent neurotransmitter, it plays an important role in modulating synaptic transmission by exerting phasic inhibition of neurons. This and other effects of GABA provide the phenomenon of neural tissue plasticity underlying learning, memory, maturation and repair of neural tissue after damage.

Waxy Oleogels for Partial Substitution of Solid Fat in Margarines.

One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats. In this work, the possibility of replacing solid fat in margarine (fat content 82.5%) with oleogels was evaluated.

Determination and Comparison of Soybean Lecithin and Bovine Brain Plasmalogens Effects in Healthy Male Wistar Rats.

The aim of this study was to investigate the effects of soybean lecithin and plasmalogens concentrating on a variety of physiological tests and biochemical analyses in healthy Wistar rats. For six weeks, male Wistar rats were given a standard diet that included plasmalogens or soybean lecithin. We measured anxiety levels, overall exploratory activity, short- and long-term memory, cognitive abilities, and grip strength.

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review.

The use of oleogels as an alternative to solid fats to reduce the content of saturated and -isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem.

[Adequate and clinically effective levels of curcumin consumption].

Despite the existence of sufficiently effective drug therapy, interest in additional dietary interventions that improve the clinical condition of patients with the most common alimentary diseases is constantly growing; as well as the inclusion of biologically active compounds (BAC) of plant origin as functional ingredients in foods for special dietary uses (FSDU) and dietary supplements is intensively developing. of the review is comparison of curcumin doses allowed for use in dietary supplements and FSDU with doses that provide a clinical effect, as well as an analysis of ways to increase curcumin bioavailability. .