[The use of flavolignans of "Silybum marianum (L.) Gaertn." to create a new fat product--fortified butter].
The results of study on substantiating the possibilities of the use of flavolignans of Silybum marianum (L.) Gaertn. with a purpose to create a new fat product--butter fortified by an "Liguid extract Silybum marianum (L.) Gaertn." are being discussed. Slowdown of peroxidation process is revealed in fortified butter in comparison with ordinary butter. With the help of spectrometry method higher content of flavolignans was deteeted in fortified butter (converting to silibin--the main component of "Liguid Exstract Silybum marianum (L) Gaertn"), what allows to speak about increase of its potential therapeutic effect.
Spiridonov
A M
AM
Popov
A D
AD
Kurkin
V A
VA
Berezin
I I
II
Zinina
M L
ML
D002079:Butter; D044947:Flavonolignans / Q000737:chemistry* / Q000302:isolation & purification; D005527:Food, Fortified; D020944:Silybum marianum / Q000737:chemistry*; D000077385:Silybin; D012838:Silymarin / Q000737:chemistry / Q000302:isolation & purification
D044947:Flavonolignans; D012838:Silymarin; D000077385:Silybin; D002079:Butter