About some features of nutrition for rescue service employees

This article presents an assessment of the occupational risks faced by rescue workers exposed to significant hazardous and particularly harmful influences. The composition of minerals, amino acids, and vitamins in the food product was studied, and a series of tests were conducted to determine its antitoxic effect when exposed to an extract of a Paramecium caudatum test sample. To identify the beneficial properties of the food product in protecting the body from the harmful effects of free radicals, its antioxidant activity was determined.