THE EFFECT OF MICRO AND MACRO ELEMENTS IN FOOD ON HUMAN HEALTH DOI Open Access
Dmitriy R. Khismatullin, Vladimir М. Chigvintsev, D.А. Kiryanov

et al.

Вестник Пермского университета Серия «Биология»=Bulletin of Perm University Biology, Journal Year: 2020, Volume and Issue: 1, P. 54 - 62

Published: Jan. 1, 2020

The article discusses the effect of micro-macroelements coming from food on human health in different age groups. consumption micro- and micronutrients was established by direct questionnaire. Two categories population Perm Territory acted as questionnaires: students educational institu-tions Kungur workers oil gas industry. questionnaire contained infor-mation about daily products, their volume cooking features. survey conducted questionnaire, a result which information obtained various products. Based available literature, amount consumed converted to biologically significant elements consumed. Excessive intake proteins, fats cholesterol insufficient iodine manganese are common among children surveyed. inter-viewed adults characterized an excess protein, fat lack dietary fi-ber, potassium, magnesium, iodine, vitamins B1 B2, manganese. As mathematical modeling, reliable relationships were between occurrence diseases con-sumption elements. largest number associated bonds with shown nervous system skin subcutaneous tissue. micro macro found selenium iron, 6 patterns for each element.

Language: Английский

Brain booster foods for children DOI Open Access

S Rachana Sree,

Jessie Suneetha W,

B Anila Kumari

et al.

International Journal of Chemical Studies, Journal Year: 2020, Volume and Issue: 8(4), P. 379 - 382

Published: July 1, 2020

About 95% of brain volume development takes place by 6 years. As growth occurs, the grey matter decreases and white increases with 100-fold increase for signal transmissions. Human is composed 60% fat mainly as docosahexaenoic acid (DHA) normal functioning. Brain cells rich in phospholipids facilitate transport neurotransmitters which improves processing speed, visual-motor coordination, attention, executive function up to 70%. The intake ω – 3/6 fatty acids should be ratio 9:3:1 eicosapentaenoic, γ linolenic improved erythrocyte 3 profile thereby enhancing neuro cognitive functions. vulnerable early years affected malnutrition number cells, myelin production alters functioning leading impairments, learning disorders schizophrenia. So supplementation booster foods helps improve individuals.

Language: Английский

Citations

2
THE EFFECT OF MICRO AND MACRO ELEMENTS IN FOOD ON HUMAN HEALTH DOI Open Access
Dmitriy R. Khismatullin, Vladimir М. Chigvintsev, D.А. Kiryanov

et al.

Вестник Пермского университета Серия «Биология»=Bulletin of Perm University Biology, Journal Year: 2020, Volume and Issue: 1, P. 54 - 62

Published: Jan. 1, 2020

The article discusses the effect of micro-macroelements coming from food on human health in different age groups. consumption micro- and micronutrients was established by direct questionnaire. Two categories population Perm Territory acted as questionnaires: students educational institu-tions Kungur workers oil gas industry. questionnaire contained infor-mation about daily products, their volume cooking features. survey conducted questionnaire, a result which information obtained various products. Based available literature, amount consumed converted to biologically significant elements consumed. Excessive intake proteins, fats cholesterol insufficient iodine manganese are common among children surveyed. inter-viewed adults characterized an excess protein, fat lack dietary fi-ber, potassium, magnesium, iodine, vitamins B1 B2, manganese. As mathematical modeling, reliable relationships were between occurrence diseases con-sumption elements. largest number associated bonds with shown nervous system skin subcutaneous tissue. micro macro found selenium iron, 6 patterns for each element.

Language: Английский

Citations

0