POSSIBILITIES OF REGULATING STRESS-PROTECTIVE ACTIVITY OF FOOD PRODUCTS TO IMPROVE IMMUNITY UNDER THE CONDITIONS OF THE COVID-19 PANDEMIC

Abstract

Aim. The paper aims to develop food products that contribute to the resistance of active people to stress factors, especially during the COVID-19 pandemic. Materials and methods. The cohort study was conducted in three parallel groups of volunteers aged from 20 to 40 years (n = 45) who were consistently involved in sports (low-intensity training at least 3 times a week). As food products with stress-protective activity, freeze-dried taxifolin nanoemulsion and whole-wheat flour from wheatgrass were used. As mental and informational stress, media coverage of global and Russian COVID-2019 dynamics was used. To assess the impact of the developed products on stress resistance, a study of health and psychoemotional status (the SF-36 questionnaire) and biochemical blood analysis (leukocyte formula and cortisol) were carried out. Results. The results demonstrated the possibility of using stress-protective food products such as freeze-dried taxifolin nanoemulsion and whole-wheat flour from wheatgrass for improving immunity. The assessment of the psychoemotional status revealed an equally positive effect from the inclusion of taxifolin nanoemulsion and whole-wheat flour from wheatgrass in the composition of food products. Biochemical blood analysis and leukocyte indices revealed a greater positive effect of taxifolin nanoemulsion on the human body, while regular consumption of whole-wheat flour-based products from wheatgrass reduces blood cortisol and increases the body's resistance to stress factors. Conclusion. People involved in low-intensity sports are recommended to consume foods enriched with taxifolin nanoemulsion and whole-wheat flour from wheatgrass to improve their psychoemotional status and resistance to stress factors such as the COVID-19 pandemic.