FIELD: food industry.
SUBSTANCE: invention relates to the field of food industry, namely to the field of production and use of food additives as an ingredient of functional products and food purees, reducing the level of creatinine. Presented is the use of a protein additive from bakery yeast Saccharomyces cerevisiae in puree of sports nutrition as an agent for decreasing the level of creatinine in sportsmen.
EFFECT: invention consists in providing the possibility of using a protein additive from bakery yeast Saccharomyces cerevisiae as an agent for reducing the level of creatinine in an athlete in puree, allowing to improve sports results, as well as in expanding the range of agents improving the functional state of an athlete and reducing the level of creatinine, while not causing allergy, that is, rejection of foreign protein.
1 cl, 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| SPORTS NUTRITION DRINK | 2023 |
|
RU2835170C1 |
| METHOD FOR APPLICATION OF ADDITIVE FROM BAKERY YEAST SACCHAROMYCES CEREVISIAE TO FOOD IN RATION OF ATHLETES | 2019 |
|
RU2734921C1 |
| DRIED PROTEIN ADDITIVE OF BAKERY YEAST SACCHAROMYCES CEREVISIAE | 2017 |
|
RU2686810C2 |
| USE OF SACCHAROMYCES CEREVISIAE BAKERY YEAST PROTEIN ADDITIVE AS AGENT FOR REDUCING CREATININE LEVEL IN ANIMALS | 2023 |
|
RU2813887C1 |
| ANIMAL FEED, WHICH REDUCES CREATININE LEVEL | 2023 |
|
RU2823808C1 |
| AGENT FOR DIETARY THERAPEUTIC ALIMENTATION | 2023 |
|
RU2828677C1 |
| PROTEIN BARS PRODUCTION METHOD | 2022 |
|
RU2799064C1 |
| FRUIT-PROTEIN FOOD PRODUCT | 0 |
|
SU1039475A1 |
| METHOD FOR CORRECTION OF MORPHOFUNCTIONAL STATE OF SPORTSMEN AT VARIOUS STAGES OF TRAINING AND COMPETITIVE CYCLE | 2013 |
|
RU2540915C1 |
| METHOD FOR CORRECTION OF MORPHOFUNCTIONAL STATUS OF SPORTSMEN | 2013 |
|
RU2521324C1 |
