Evaluation of the antioxidant status and design of the diet for sports nutrition

The article considers the possibility of developing a diet that provides an athlete with adequate level biologically active substances antioxidant effect. losses total content antioxidants in composition food products plant origin during heat treatment steam convection apparatus were determined and amounted to 16.9 heat-treated beets; 14.8% cabbage; 34.6% potatoes carrots; 20.5% onion; 22.7% root celery; 23.5% tomato paste; 48.5% oatmeal; 29.9% buckwheat. calculation culinary from vegetables cereals showed serving traditional dish can provide 1.5% 5.7% recommended daily requirements (1094 mg/day) antioxidants. combination prunes blueberries made it possible obtain functionally significant A for athletes cyclic sports recovery stage training calorie 4000 kcal was developed. 145% intake healthy adult. results obtained confirm position many nutritionists well-balanced diet, proper selection products, innovative methods amount