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ALTERNATIVE METHODS OF BIOMODELING FOR FUNCTIONAL FOOD PRODUCTS EFFECTIVENESS RESEARCH

https://doi.org/10.21323/2618-9771-2018-1-3-33-37

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Abstract

The article describes in vitro methods basic principles, authors analyzed cell and tissue cultures used to assess toxicity and specific biological activity, including metabolic processes, include antihypertensive and cytoprotective properties analysis, antioxidant activity (in vitro and ex vivo) used to study ingredients functional properties based on animal origin raw materials, as well as meat products.

About the Authors

Liliya V. Fedulova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Russian Federation

candidate of technical sciences, head of Experimental clinic-laboratory «Biologically active substances of an animal origin»

109316, Moscow, Talalikhina str., 26
Tel.: +7–495–676–92–11



Ekaterina R. Vasilevskaya
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Russian Federation

researcher, Experimental clinic — research laboratory of biologically active substances of an animal origin

109316, Moscow, Talalikhina str., 26
Tel.: +7–495–676–92–11



Elena A. Kotenkova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Russian Federation

candidate of technical sciences, senior research scientist, Experimental clinic-laboratory «Biologically active substances of an animal origin»

109316, Moscow, Talalikhina str., 26
Tel.: +7–495–676–92–11



Elta B. Kashinova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Russian Federation

candidate of technical sciences, researcher, Experimental clinic — laboratory of biologically active substances of an animal origin

109316, Moscow, Talalikhina str., 26
Tel.: +7–495–676–92–11



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For citation:


Fedulova L.V., Vasilevskaya E.R., Kotenkova E.A., Kashinova E.B. ALTERNATIVE METHODS OF BIOMODELING FOR FUNCTIONAL FOOD PRODUCTS EFFECTIVENESS RESEARCH. Food systems. 2018;1(3):33-37. https://doi.org/10.21323/2618-9771-2018-1-3-33-37

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