Rational nutrition is one of the most important conditions, which with abezpthey want to stay healthy
human. Unfortunately, according to the results of numerous studies, mostly industrially producedIn the course of technological processing, the content of essential amino acids is reduced in the production of certain foodstuffs, vitamins, ferments, phytohormone and other biologically active components.
“POLYSOL” – the healing power of sprouted grains. Healthy food can be delicious.
This reduces the biological value of many foodstuffs, metabolic disorder in the human body and as a result of irrational lifenutrition - deterioration of health.
Well, it is time to create products of high biological value, that contain the necessary food ingredients in a balanced way: proteins, fats, carbohydrates and vitamins, mineral substances, phytohormones and other biologically active components. Enrichment of the human daily ration with products of high biological value - this is the most effective and worldwide recognized way to solve the problem of rational nutrition.
One of such products with high biological value are grain malts - wheat, oats, barley and corn.
Sprouted grain (malt) contains a whole set of ingredients necessary for rational nutrition, - proteins, easily digestible carbohydrates, fiber with dietary fibers, mineral substances, vitamins. Apart from that, Cereal malt contains polyphenolic compounds, and plant ferments and hormones. That's the products, produced from wheat malt, oats, corn, barley, can be used not only for healthy eating, but also howabout healing, dietary.
The basic components of organic substances in cereal malts are carbohydrates and proteins, which play an important role in protecting human life.
The biological value of the protein, above all, it is determined by the amino acid composition. Children's bodies especially need a complete protein, which contains irreplaceable amino acids, because the body of infants does not synthesize histidine and cystine. The lack of protein in nutrition has a negative effect on metabolism and causes a number of diseases. Such a characteristic symptom of protein deficiency is growth retardation, mental development, bone and blood formation, metabolism. Resistance to infection decreases.
The amino acid composition of food products is most similar to ideal protein. However, the biological value of a protein depends not only on its amino acid composition, but also on the degree of bioavailability. Therefore, biological dataj protein values should be taken into account when arranging a balanced nutritional diet, taking into account the principle of mutual complementarity of amino acids limiting.
Proteins, which are included in the malt of cereals, vary by quantity, as well as the interdependence of amino acids, this fact and determines their biological effect on the human body. So, wheat malt, compared to the malt of other cereals (oats, barley, corn) contains more protein, as well as essential amino acids (above 30% from the total protein content), such as lysine, methionine, tryptophan, that's it, custyna, arginine, which are regulators of metabolic processes in the body.
Oats are known for their dietary properties due to their high content of protein and all essential acids.
However, wheat and corn protein only contain about 59% lysine compared to an ideal protein.
Barley malt is dominated by low molecular weight proteins - approx 50%, and the high molecular part is approx 31%. Overall, due to the high amount of soluble protein, wheat malt in the combined fraction is medium- and low- molecular weight exceeds barley and corn.
An important nutrient, determining its biological activity, is its carbohydrate composition. Depending on their participation in metabolism, carbohydrates are conditionally divided into digestible and indigestible. Digestible carbohydrates (mono- and polysaccharides) they give the body 50-60% from total calories. Glucose is digested most efficiently and quickly with the right enzymes. In biological action, the most favorable carbohydrate - fructose - does not increase the concentration of sugar in the blood, does not cause tooth decay (unlike glucose or sugar).
The nutritional value of malt cereals is largely determined by the high content of easily digestible sugars and other starch hydrolysis products..
Polysaccharides are of great importance in the prevention of many diseases of the digestive system, diabetes, gallstones and kidney stones, atherosclerosis, cancer, metabolic disorders. Polysaccharides stimulate the digestive and cleansing functions of the large intestine. They are natural absorbents - they help remove toxic substances from the body, cholesterol, heavy metals and radionuclides. Thanks to this, polysaccharides become food for the saprophytic flora of the large intestine. They maintain its optimal composition, i.e. contribute to the prevention of dysbacteriosis. In turn, the violation of the composition of the intestinal microflora causes the development of many diseases, lowers immunity, increases the growth of cancer.
The nutritional value of malt cereals is largely determined by the high content of easily digestible sugars and other starch hydrolysis products.. It's settled, that corn malt contains a significant amount of high-molecular products of starch hydrolysis (right-handed, maltotetrosis, maltotriase) and a relatively small amount of glucose.
Wheat malt contains almost no high molecular weight carbohydrates, but sugars in 1,5 once more, than corn starch.
It is a carbohydrate-rich oat malt extract, in which together with a significant content of di- and monosaccharides there is a large amount of maltotriase and much less dextrin.
The biological and therapeutic properties of malted cereals largely depend on the content of minerals and vitamins in them.
The main biological properties of vitamins and minerals are listed below, so-called “health alphabet”.
Vitamin A - improves eyesight, helps to strengthen bones, improves turgor (trophy) skin, improves the body's defense system (increases immunity).
Vitamin B1 (thiamine) – regulates the fat balance, carbohydrate and protein, improves the activity of the nervous system ( improves appetite).
Vitamin B2 (riboflavin) – improves the condition of the skin and mucous membranes, promotes wound healing (it has a reparative effect), participates in the formation of red blood cells (protects against anemia), activates the transformation processes (carbohydrate metabolism and water-electrolyte balance), dilates the capillaries, improves blood circulation, normalizes muscle contractility.
Vitamin R.R (incorporates nicotinic acid and nicotinamide) – improves skin condition, lowers cholesterol.
Vitamin C – is a means of preventing viral respiratory infections, increases the protective reactions of the body (immunity), reduces the risk of developing cardiovascular and cancer diseases.
Vitamin E - acts as an antioxidant, improves immunity, reduces the risk of developing cardiovascular and cancer diseases.
Iron - participates in the formation of red blood cells, helps to increase hemoglobin, increases immunity.
Potassium - regulates the body's water balance, improves heart rhythm.
Calcium - strengthens the skeletal system, teeth, it is needed to regulate the mechanism of muscle contraction, necessary together with vitamin D in the prevention of rickets in childhood.
Magnesium - normalizes the excitability of the nervous system, poprawia road work bile.
Zinc - is part of enzymes, improves metabolic processes, increases the intensity of lipid breakdown.
The quoted characteristics and properties of vitamins justify the high biological activity of cereal malts.
Actually, wheat grains rich in vitamins; the activity of such important vitamins during grain germination, as Е increases several times, and vitamin C is synthesized during enzymatic hydrolysis.
The vitamin activity of corn malt is much higher, than other cereals. is especially important, that corn malt contains a large amount of group W vitamins and vitamin E.
During enzymatic hydrolysis, ascorbic acid is synthesized and the amount of tocopherol increases.
Mineral substances amount to a circle 0,7-1,5% from buty generalej all ingredients of the food product. macro- and micronutrients, similar to vitamins, have no energy value, but they play an important role in various metabolic processes in the body: perform a regulatory function, are involved in the formation of hormones, regulate water and electrolyte balance and acid-base balance, create a significant part of enzyme systems. Hitting the body in large quantities, may exhibit toxic properties. Deficiency or excess of mineral substances in the body always causes certain pathological changes and even the development of specific diseases, chorfromb, caused by the toxic effects of elements (caries, fitooroz i in.).
Minerals are present in grain malt in the form of phosphoric acid, sulfurous or hydrochloric acid, or are part of organic compounds.
Their content in different cereals is not the same. Oat and barley malts due to macro content- and micronutrients rank first among cereals. Among them, K elements are of particular importance in increasing the biological properties of the product, With, Mg, iron, copper, zinc.
A characteristic feature of cereal malts, which determines their biological activity, is the presence of enzymes and plant hormones.
An important property of wheat malt is a whole range of plant enzymes, amylazy, proteazy, cytazy i in., the number of which increases with germination.
The presence of amylolytic enzymes in wheat malt allows it to be added to cereal malt sets, especially corn. This helps to increase the biological properties of the product, protects its high amylolytic properties, contributing to the complete saccharification of starch, improves bioavailability substance nutrients.
Corn malt contains a whole set of plant enzymes, among which the most important is proteolytic (protein responsible for hydrolysis), amylolytic (responsible for saccharification). However, the disadvantage of corn malt is the low activity of amylolytic enzymes.
A characteristic feature of corn malt is a high concentration of auxins, that affect cell division, as well as plant estrogens and androgens, which ensure good biological properties of the product.
So, wheat malts, oat, barley and corn can be used as Accessories biological substances to food in the diet of healthy people, as well as in the form of dietary nutrition (medicinal).
Below are the indications for their use in the form of biologically active food additives.
OAT MALT
Ingredients:
– easily digestible carbohydrates;
– high protein content;
– contains a wide range of essential amino acids, vitamins, including vitamin E;
– contains trace elements (K, With, Mg, iron, copper, zinc), trace polyphenolic compounds.
Biological value:
– improves metabolic processes;
– lowers cholesterol;
– stimulates the formation of red blood cells;
– stimulates work hearts;
– improves lactation;
– increases the production of bile.
Intended use:
It is used in therapeutic and prophylactic nutrition in disorders of lipid metabolism, atherosclerosis, liver diseases and bile ducts. In the prevention and treatment of anemia (including pregnant and lactating women).
CORN MALT
Ingredients:
– contains vitamins of group W, Well, phytohormones (plant androgens and estrogens).
Biological activity:
– improves metabolic processes in the body, has a generally strengthening and toning effect.
– increases physical performance at work and stimulates potency.
Intended use:
It is used for therapeutic and prophylactic purposes also in healthy people to improve metabolism at efforts mentalch i Physicalch and while playing sports.
WHEAT MALT
Ingredients:
Contains essential amino acids, group W vitamins, Z, Well, plant enzymes.
Biological value:
– normalizes metabolism;
– increases physical and mental performance;
– improves the digestive process;
– has an antioxidant effect.
Intended use:
It is used for therapeutic and prophylactic purposes:
– in disorders of the digestive system (abnormal bowel habits, abdominal bloating);
– in dietary nutrition for liver diseases, gallbladder, kidneys;
– in healthy people to improve metabolism in the body (with obesity), increasing physical capacity;
– in the prevention of cardiovascular and cancer diseases.
BARLEY MALT
Ingredients:
high content of microelements (Ca, K, Fe, Zn, P, Mg), group B vitamins.
Biological value:
– normalizes metabolism;
– improves the formation of red blood cells and the function of male genitals.
– increases the body's immunity.
Intended use:
It is used in therapeutic and prophylactic nutrition:
– in healthy people to improve metabolism in the body;
– in male genital dysfunction;
– heart failure;
– in dietary nutrition for chronic cholecystitis, pancreatitis, ignitedu large intestine.
In order to increase the biological properties of cereal products and improve their assimilation, a mixture of wheat malt is created, corn, oats and barley.
Wheat-barley-oat-corn malt
Ingredients:
Easily digestible carbohydrates, proteins, that contain essential amino acids, group W vitamins, Z, RR, Well, trace elements (potassium, calcium, phosphorus, zinc, magnesium, iron ta ін.), plant enzymes, phytohormones, relationships polyphenolic, vegetable fibers.
Biological value:
– normalizes metabolism in organs and body systems, including male genital activity;
– improves the digestive processes, including intestinal dysbacteriosis;
– has an antioxidant effect;
– increases physical and mental performance;
– lowers cholesterol;
– stimulates the formation of red blood cells
Indications:
Used :
– in the nutrition of healthy people: when doing sports, physical and mental efforts; during pregnancy and breastfeeding; in the prevention of atherosclerosis and cancer;
– for therapeutic and prophylactic purposes in case of metabolic disorders, including lipid metabolism (atherosclerosis, cardiovascular diseases);
– in dietary nutrition for chronic cholecystitis, pancreatitis, enteritis, functional disorders
