Naumova N.L. 1
Tolmacheva A.S. 1
1 South Ural State University (National Research University)
In a study of the functioning of antioxidant system Chelyabinsk before and after eating bread, enriched with selenium, it was found that the activity of the enzyme – catalase in the serum after consumption of bread «City with selenium» has increased by 15,88 %, and in the use of bread «City with selenium», fortified – at 23,63 %, compared with the corresponding indicator to use enriched grain products. Activity of the enzyme – superoksiddismutazy with signifi cantly decreased by 30,89 % and 35,0 % – respectively. The content of primary and secondary products of lipid peroxidation (in izopropanolovom layer) of dieneconjugates and dienketophotons significantly decreased after the inclusion in the diet of citizens bread «City with Selenium», enriched in vitamins, 12,5 % and 18,32 %, respectively. After the use of both types of bread was significant decrease in blood malondialdehyde. So after eating bread «City with selenium» its content decreased by 17,76 %, and after eating bread «City with Selenium», enriched in vitamins – at 20,98 %. As a result of scientifically based and proven efficacy of selenium-containing grain products as prophylactic agents to reduce the intensity of free radical processes in the body. Understanding the critical role of free radical oxidation reactions of lipids and antioxidant system in which the immune status of the organism, is an important factor to be considered in the development of evidence-based approaches to modeling of functional selenium-containing foods.