Modeling formulations of food with prophylactic antidiabetic properties

Abstract

Having analyzed the research literature, the authors identify biologically active compounds with antidiabetic properties. It has been established that brewer’s yeast, selenium active, chromium chelate and lecithin have a positive effect on reducing blood sugar. A technology for obtaining a modified yeast preparation by destroying cell walls has been proposed. A biologically active composition for the prevention of diabetes mellitus has been developed and used as an additive in the recipe for the diabetic boiled sausage. Laboratory animals were used to assess the prophylactic properties, biological value and safety of a sausage with a biologically active composition; as a result, the effectiveness of the developed technology was confirmed.