Міністерство охорони здоров’я України надсилає на погодження проєкт наказу МОЗ України «Деякі питання ведення Реєстру медичних висновків в електронній системі охорони здоров’я» (далі – проєкт наказу), розробленого з метою запровадження ведення медичних висновків про народження в електронній системі охорони здоров’я. Додатково повідомляємо, що проєкт наказу оприлюднено на офіційному веб-сайті Міністерства охорони здоров’я України для громадського обговорення за посиланням https://moz.gov.ua/article/public-discussions/proektnakazu-ministerstva-ohoroni-zdorovja-ukraini-dejaki-pitannja-vedennja-reestrumedichnih-visnovkiv-v-elektronnij-sistemi-ohoroni-zdorov%e2%80%99ja. Враховуючи терміновість та важливість питання забезпечення використання електронних сервісів громадянами в період загрози COVID-19, просимо розглянути та погодити зазначений наказ у триденний термін.

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Обґрунтування концепції безперервного вдосконалення національної системи охорони здоров’я України

Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. The food industry is therefore developing a range of plant-based milk alternatives. These milk substitutes should be affordable, convenient, desirable, nutritional, and sustainable. This article reviews our current understanding of the development of plant-based milks. Initially, an overview of the composition, structure, properties, and nutritional profile of conventional bovine milk is given, because the development of successful alternatives depends on understanding the characteristics of real milk. The two main production routes for fabricating plant-based milks are then highlighted: (i) disruption of plant materials (such as nuts, seeds, or legumes) to form aqueous suspensions of oil bodies; (ii) formation of oil-in-water emulsions by homogenization of oil, water, and emulsifiers. The roles of the different functional ingredients in plant-based milks are highlighted, including oils, emulsifiers, thickeners, antioxidants, minerals, and other additives. The physicochemical basis of the appearance, texture, and stability of plant-based milks is covered. The importance of the sensory attributes and gastrointestinal fate of bovine milk and plant-based alternatives is also highlighted. Finally, potential areas for future work are discussed.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12505

Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance.

Medicinal plants and bioactive natural compounds in the treatment of non-alcoholic fatty liver disease: A clinical review.

Purpose of reviewTo delineate the available sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) for human consumption and to determine if the available supply is capable of supplying the nutrient levels recommended by expert bodies.Recent findingsThere are converging opinions among

Is the world supply of omega-3 fatty acids adequate for optimal human nutrition?

The goal of this work was to analyze nutritional value of various minimally processed commercial products of plant protein sources such as faba bean (Vicia faba), lupin (Lupinus angustifolius), rapeseed press cake (Brassica rapa/napus subsp. Oleifera), flaxseed (Linum usitatissimum), oil hemp seed (Cannabis sativa), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa). Basic composition and various nutritional components like amino acids, sugars, minerals, and dietary fiber were determined. Nearly all the samples studied could be considered as good sources of essential amino acids, minerals and dietary fiber. The highest content of crude protein (over 30 g/100 g DW) was found in faba bean, blue lupin and rapeseed press cake. The total amount of essential amino acids (EAA) ranged from 25.8 g/16 g N in oil hemp hulls to 41.5 g/16 g N in pearled quinoa. All the samples studied have a nutritionally favorable composition with significant health benefit potential. Processing (dehulling or pearling) affected greatly to the contents of analyzed nutrients.

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Nutritional Value of Commercial Protein-Rich Plant Products

Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax lignans have potential health benefits such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders. Flax protein helps in the prevention and treatment of heart disease and in supporting the immune system. As a functional food ingredient, flax or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products. The present review focuses on the evidences of the potential health benefits of flaxseed through human and animals’ recent studies and commercial use in various food products.

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Sandeep Gill

Papers

Flax and flaxseed oil: an ancient medicine & modern functional food.