Research of regularities of formation of health-improving antioxidant electron-donor properties of functional drinking water modified with ascorbic and citric acids


Keywords: Functional drinking water, biological activity, antioxidant properties, biological activity, nutrients, ascor-bic and citric acid, health effects of drinking water.

Abstract

Drinking water is a food of special physiological value, as evidenced by a critically short for health and life endurance of complete dehydration of the body (no replenishment of drinking water) in 910 days along with 4549 days of life without food. However, even without extreme circumstances, without any shortage of drinking water and food, the quality of the latter has a serious impact on human health. For some time, as environmental pollution increased, the efforts of hygienists were aimed at ensuring the safety of drinking water through its appropriate physical and chemical treatment. Then came the realization that the microbiological and chemical safety of drinking water does not guarantee its inherent in the best samples of natural water physiological value. The meaning of this newly introduced into the normative circulation of the concept is the awareness of the importance of water as a source of replenishment of the body physiologically necessary for normal life minerals and trace elements. Subsequently, nutrients were synthesized that are produced by the body itself and the normal content of which in cells is critical for life. Natural sources of replenishment of the body with nutrients (good food and especially vegetables, berries, fruits, etc.) for various reasons are not always available to many people, so specially prepared drinking (functional) water has gained in recent years growing popularity and high health value. The presented results of research of functional water on the basis of ascorbic and citric acid are our contribution to the development of methods of health nutrition. The influence of functional water with acquired antioxidant properties on the human body is substantiated. The developed water provides drinking water with a pleasant harmonious taste, which has a tonic and healing effect, increasing the body's resistance to fatigue and stress. The development relates to the field of production of soft drinks, in particular drinking water.

References

Bolshak, Yu. V., Ukrainets, A. I., Marynin, A. I., & Sviat-nenko, R. S. (2019). Vyvchennia vplyvu KVCh-oprominennia vody na yii strukturno-enerhetychnyi stan i mozhlyvi biolohichni naslidky protsesu. Nau-kovi pratsi Natsionalnoho universytetu kharchovykh tekhnolohii, 25(5), 216–225. URL: http://dspace.nuft.edu.ua/ jspui/handle/123456789/30615 (in Ukrainian).

Franco, R., & Martínez-Pinilla, E. (2017). Chemical rules on the assessment of antioxidant potential in food and food additives aimed at reducing oxidative stress and neurodegeneration. Food chemistry, 235, 318–323. doi: 10.1016/j.foodchem.2017.05.040.

Henyk, S. M. (2016). Vilni radykaly: rizna rol pry riznykh obstavynakh. Arkhiv klinichnoi medytsyny, 2, 9–10 (in Ukrainian).

Khakhalieva, I. (2017). Rynkovi perspektyvy fiziolo-hichno funktsionalnykh napoiv. Tovary i rynky, 2(2), 104–116 (in Ukrainian).

Ukrainets, A. I., Bolshak, Yu. V., Marynin, A. I., & Sviat-nenko, R. S. (2018). Okysno-vidnovnyi balans pytnoi vody–pokaznyk yii yakosti ta fiziolohichnoi pov-notsinnosti. Kharchova promyslovist, (24), 6–14. URL: http://dspace.nuft.edu.ua/jspui/handle/123456789/30042 (in Ukrainian).

Ukrainets, A. I., Bolshak, Yu. V., Sviatnenko, R. S., & Prokhorenko, Zh. I. (2018). Zastosuvannia fizychno zminenoi (aktyvovanoi) vody dlia pidvyshchennia efektyvnosti tekhnolohii kharchovoho vyrobnytstva ta polipshennia yakosti produktsii. Naukovi pratsi Natsionalnoho universytetu kharchovykh tekhnolohii, 24(5), 218–224. URL: http://dspace.nuft.edu.ua/jspui/handle/123456789/ 30040 (in Ukrainian).

Ukrainets, A. I., Bolshak, Yu. V., Marynin, A. I., Sviat-nenko, R. S., & Pozniakovskyi, S. V. (2019). Teorety-ko-empirychna otsinka zmin strukturnoenerhetych-noho stanu fizychno zminenoi vody ta yikh biolo-hichnykh naslidkiv. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 1(29), 172–184. URL: http://elib.hduht.edu.ua/ jspui/handle/123456789/4324 (in Ukrainian).

Veurink, G., Perry, G., & Singh, S. K. (2020). Role of anti-oxidants and a nutrient rich diet in Alzheimers disease. Open Biology, 10(6), 200084. doi: 10.1098/rsob.200084.

Wilson, D. W., Nash, P., Buttar, H. S., Griffiths, K., Singh, R., De Meester, F., & Takahashi, T. (2017). The role of food antioxidants, benefits of functional foods, and influence of feeding habits on the health of the older person: an overview. Antioxidants, 6(4), 81. doi: 10.3390/antiox6040081.

Zavhorodnia, V. M. (2009). Funktsionalni napoi spri-amovanoi dii na osnovi naturalnoi syrovyny. Visnyk Lvivskoi komertsiinoi akademii. Seriia tovaroz-navcha, 11, 30–34 (in Ukrainian).

Zubkova, K. V., Lihanenko, M. H., & Kuznetsova, K. D. (2012). Funktsionalni napoi v kontseptsii zdorovoho kharchuvannia. Kharchova nauka i tekhnolohiia, 3, 25–27 (in Ukrainian).

Abstract views: 11
PDF Downloads: 9
Published
2020-10-28
How to Cite
Bolshak, Y., Kalenyk, O., Marynin, A., & Svyatnenko, R. (2020). Research of regularities of formation of health-improving antioxidant electron-donor properties of functional drinking water modified with ascorbic and citric acids. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 22(94), 3-7. https://doi.org/10.32718/nvlvet-f9401