STUDYING OF NUTRITION VALUE OF THE DANDELION ROOT
Value dandelion root is determined by the content of mineral substances and vitamins. So calcium (6,48 mg), the processes involved in blood clotting and also serves as one of the universal secondary messengers within cells and regulates various intracellular processes - muscle contraction, exocytosis, including the secretion of hormones and neurotransmitters. helps reduce cholesterol in the blood by blocking the absorption of saturated fats in digestive tract. Potassium (12,89 mg) participates in the transmission of nerve impulses, activates certain enzymes, carbohydrate and protein metabolism. It is required for protein synthesis, the conversion of glucose into glycogen, also improves bowel activity. Vitamin C (35 mg) is a powerful antioxidant, plays an important role in the regulation of redox processes, regulates blood coagulation, normalizes capillary permeability, is required for hematopoiesis. In an antioxidant is the vitamin E (3,34 mg), which is a universal protector of cell membranes against oxidative damage. Vitamin E (α-tocopherol) is necessary for normal functioning of the immune system, improves nutrition of cells, a positive effect on peripheral circulation, and strengthens the walls of blood vessels. Special attention of the presented vitamins is choline, vitamin B4 (35,3 mg). In the body from choline by the enzyme choline-acetyltransferase major neurotransmitter synthesized transmitter nerve impulse - acetylcholine. Choline is an important substance for the nervous system and improves memory. It effects on carbohydrate metabolism by regulating the levels of insulin in the body. Choline is a lipotropic and hepatoprotective agent. In combination with lecithin facilitates the transport and metabolism of fats in the liver. Based on the foregoing, we can conclude that the root of a dandelion because of its unique composition not only has nutritional value, but also beneficial to the human body, as a prebiotic, and a source of biologically active substances with multifunctional properties, and thus can act as a functional prebiotic ingredient in technology-enriched cheese product.