The study on plant-origin functional ingredients and their effect on the cardiovascular system in the conditions of the novel coronavirus infection

ABSTRACT

The article provides functional properties' overview of vegetable raw materials – flax seeds. The studies' data on the determination of organoleptic parameters, the content and ratio of polyunsaturated fatty acids in samples enriched with flax seeds, linseed oil compared to the control sample are presented. Introduction of functional ingredients increased the nutritional value of convenience food. The positive effect of oil flax seeds on the organoleptic characteristics of the developed chopped convenience food was noted. Increasing the proportion of Omega-3 in convenience food and improving the ratio of Omega-3Omega-6 in the developed convenience food has a positive effect on the protective functions of the body and the activity of the cardiovascular system during the pandemic of coronavirus infection (SARS-CoV-2).