Evaluation of the Effectiveness of the Antioxidant Properties of Functional Bakery Products

Abstract

The objective of our experimental studies was to evaluate the effectiveness of the antioxidant properties of functional bakery products. In the course of the experiment, we evaluated the effectiveness of antioxidant properties of functional bakery products containing antioxidants (selexen, α-tocopherol) and a number of B vitamins. Spectrophotometric methods (FRAP and DPPH) have established that the antioxidant capacity of the loaves studied is preconditioned by the presence of vitamin E. Field studies have revealed that the combined effect of selenium, which is an ingredient of selexen, and vitamins on the activation of antioxidant protection of the human body when consuming functional bakery products gives a statistically significant reduction in indicators of lipid peroxidation (LPO) in the blood of the examined volunteers within 30 days.