title: [The use of flavolignans of "Silybum marianum (L.) Gaertn." to create a new fat product--fortified butter].
abstract: 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.
authors.forename: A M
authors.initials: AM
authors.lastname: Spiridonov
authors.forename: A D
authors.initials: AD
authors.lastname: Popov
authors.forename: V A
authors.initials: VA
authors.lastname: Kurkin
authors.forename: I I
authors.initials: II
authors.lastname: Berezin
authors.forename: M L
authors.initials: ML
authors.lastname: Zinina
mesh_terms: 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
chemical_list: D044947:Flavonolignans; D012838:Silymarin; D000077385:Silybin; D002079:Butter