N.A. Svetlakova1, A.S. Frolova2, I.S. Milentyeva3, O.G. Altshuler4, S.L. Luzyanin5

1–5 Kemerovo State University (Kemerovo, Russia)

1 svetlakova32@mail.ru, 2 frolova.anna.s@mail.ru, 3 irazumnikova@mail.ru, 4 colo@list.ru, 5 sl_luzyanin@mail.ru

The relationship between nutrition and public health is one of the most pressing problems of the modern world. The human diet is characterized by a lack of macro- and microelements, complete protein, vitamins, and problems with the body can arise both due to a lack of nutrients and their excess. Under the influence of stressful situations, deteriorating environmental conditions and other external factors, the body's stability can decrease. As a result, a person needs to enrich the diet with additional components that help improve the condition.

The purpose of the work is to study the properties of plant extracts containing biologically active substances to create functional food products with adaptogenic effects.

During the study, the physicochemical indicators of the plant source were studied, the optimal extraction parameters were selected for maximum production of biologically active substances, and the indicators and properties of the output extractors were compared. The results showed that extracts with high adaptogenic properties are the following: Aronia melanocarpa extract, obtained with such parameters as extractant – 70 % ethanol, time – 60 minutes, temperature – 60 °С, hydromodulus 1:20 and Trifolium Pratense L. extract – 70 % ethanol, 45 minutes, 70 °С, hydromodule 1:30.

Biologically active substances with adaptogenic properties, isolated from plant materials, increase the body’s resistance to adverse factors, increase immunity and stability of the psycho-emotional state. For these reasons, their use as components of functional foods is promising.

Svetlakova N.A., Frolova A.S., Milentyeva I.S., Altshuler O.G., Luzyanin S.L. Study of the adaptogenic properties of plant raw materials for the creation of functional food products. Technologies of Living Systems. 2025. V. 22. № 2. Р. 85-94. DOI: https://doi.org/10.18127/j20700997-202502-09 (In Russian).

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