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Home >Food Processing: Techniques and Technology > Archive > Volume 33, Issue 2, 2014 > INFLUENCE OF FUNCTIONAL PRODUCT ON HEALTH STATUS OF PATIENTS WITH CHRONIC HEART FAILURE
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

INFLUENCE OF FUNCTIONAL PRODUCT ON HEALTH STATUS OF PATIENTS WITH CHRONIC HEART FAILURE

Nataliia V. Nepovinnykh a
,
Grosheva Vera. N. a
,
N.P. Lyamina b
,
Ptichkina N. M. a
Affiliation
a N.I. Vavilov Saratov State Agrarian University
b V.I. Razumovsky Saratov State Medical University of the Ministry of Healthcare of the Russian Federation, Saratov, Russia
Copyright ©Nepovinnykh et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The influence of the functional product - oxygen cocktail based on protein-carbohydrate dietary fiber raw materials on the health status of patients with chronic heart failure is analyzed. Studies have shown expedience of the inclusion of oxygen cocktails into common version diet for cardiac patients to reduce the severity of medication side effects, normalize the digestive process, improve the general well-being of patients.
Keywords
Oxygen therapy, oxygen cocktail, cheese whey, dietary fibres, cardiovascular diseases
REFERENCES
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