Information technologies in the system of functional nutrition quality management

The work focuses at improving the efficiency and reducing the risk associated with the use of adaptogens. Information technology has been used to analyze the level of free radicals produced by the human blood cells. The level of free radicals in vitro in the blood of practically healthy people relative to the absolute healthy people were measured. The antioxidant activity of 69-year-functional food substrates was determined under similar conditions. Only 37% of probands had the normal level of production of free radicals in the blood after stimulation in vitro. About 6% of the probands had a very low reactivity of blood phagocytes.This means that their resistance has been weakened. The pro-oxidants, not antioxidants, are needed to correct this imbalance. In contrast, most probands had signs of oxidative stress in the blood: 57% when cells were stimulated in vitro; 80% in basal conditions. In this case, nutritional antioxidants are required for correction. The radical-directed activity of a large number of functional nutrients that have been produced in Russia and abroad, was examined using computer diagnostics. All nutrients (n = 69) were very expensive and advertised as powerful antioxidants. However, it was shown that in fact only ten nutrients have antioxidant properties. Other products were not antioxidants. Stimulation of production of free radicals (prooxidant effect) was detected under the influence of the three nutrients. Perhaps they can be used to correct low blood phagocytic activity among the 6% of the examined probands. Such results are obtainable only with the use of the information technology. Traditional methods of investigation stress resistance are not sensitive enough. Evaluation opinions about the quality of functional foods do not make sense without taking into account the oxidative balance of the internal environment of targeted consumer. Producers and distributors can use in marketing objective information about the antioxidant activity of the substrates. Сhemiluminescent аutomatized technology reliably delivers this combination in the context of the quality management system of functional foods.