BIOLOGICALLY ACTIVE FOOD ADDITIVE AND METHOD FOR PRODUCING THE SAME Russian patent published in 2003 - IPC

FIELD: food- processing industry. SUBSTANCE: method involves germinating and fermenting chick-pea seeds in taw water until total content of aspartic and glutamic acids in said seeds is at least 35% by total weight of amino acids and selenium content in said seeds is 0.022 mg %; after inactivation of ferments, adding into resultant mixture milk thistle seed flour and aminoacetic acid in amounts of 10-20% and at least 0.003%, respectively. Biologically active additive may be used as prophylactic additive for food. EFFECT: wider range of prophylactic additives facilitating metabolism adjustment and increasing organism's antitumoral resistance. 3 cl, 3 tbl