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Biró, Gy. (2004): Új funkcionális élelmiszer alkotórészek — A rosszindulatú daganatok és az oxidatív degradáció. (New functional food components — Malignant tumour and oxidative degradation.) Édesipar , 4 , 137

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well-being and/or reduction of risk of disease (Ashwell, 2002). Functional foods are divided by the European Commission into the following groups: (I) natural food such as fruit or grain, which may or may not be modified by plant breeding or other

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Acta Alimentaria
Authors: M. Bekers, M. Marauska, M. Grube, D. Karklina, and M. Duma

. (1998): Technology aspects related to microorganisms in functional food. Trends Fd Sci. & Technol , 9 , 295-306. Technology aspects related to microorganisms in functional food. Trends Fd Sci

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. 8 Goetzke B, Nitzko S, Spiller A. Consumption of organic and functional food. A matter of well-being and health? Appetite 2014; 77: 96–105. 9 International Life

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Acta Alimentaria
Authors: Á. Mayer, J. Rezessy-Szabó, Cs. Bognár, and Á. Hoschke

Twenty-six Bifidobacterium strains were isolated from human faeces. Seven strains were identified as B. bifidum, 4 strains as B. breve, 10 strains as B. longum, 2 strains as B. pseudocatenulatum and 3 strains as B. dentium by 16S rDNA analysis. The isolates from human origin showed strong adherence to the human tissue cultures. Three out of the 12 tested isolates repressed the growth of enteropathogenic bacteria. Utilisation of 9 commercially available oligosaccharides was tested by both Bifidobacteria and enteropathogens. Pro-, pre- and synbiotic food was made. Their effect was evaluated in in vivo feeding experiments, where healthy and antibiotic treated mice were used as test animals. During the four-week feeding period the composition of the colonic microbiota of the healthy mice did not change characteristically in any feeding group. However, the microbiota of mice in which it had been killed by antibiotic treatment was recovered by feeding with synbiotic food.

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Alldrick, A.J. (2007): The bakery: A potential leader in functional food applications. Functional Fd News , 2007. http://www.functionalfoodnet.eu/images/site/assets/5-bread.pdf (online, 16

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Összefoglalás

Vizsgálatunkban FRAP (Ferric Reducing Ability of Plasma) módszerrel határoztunk meg tizenhárom kompolti nemesítésű őszi árpa fajta különböző morfológiai frakcióinak antioxidáns aktivitását. A >250–<1000 µm frakcióban kaptuk a magasabb értékeket (515 ± 9,2 mg/kg C-vitamin egyenértékben). A <250 µm részben átlagosan 432 ± 8,2 mg/kg C-vitamin egyenértéket kaptunk. Eredményeink alapján megállapíthatjuk, hogy nagy variabilitás mutatkozik az egyes árpafajták között az antioxidáns aktivitás tekintetében. A különböző árpafajták eredményesen használhatóak fel a funkcionális élelmiszercélú növénynemesítésre.

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Acta Alimentaria
Authors: I. Rumora, I. Kobrehel Pintarić, J. Gajdoš Kljusurić, O. Marić, and D. Karlović

Arai, S. (2002): Global view on functional foods: Asian perspectives. Brit. J. Nutr. , 88 , S139–S143. Arai S Global view on functional foods: Asian perspectives

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Acta Alimentaria
Authors: P. Havas, Sz. Kun, G. Styevkó, V. Slačanac, J. Hardi, and J. Rezessy-Szabó

. 2004 15 384 393 Eskin , N.A. & Tamir , S. (2006): Dictionary of nutraceuticals and functional foods . CRC

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. Cheung , P.C.K. ( 2008 ): Nutritional value and health benefits of mushrooms . -in: Cheung , P.C.K. (Ed.) Mushrooms as functional foods . John Wiley and Sons Inc. , Hoboken, New Jersey, USA , pp. 71 – 110

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