Prospects of medicinal plant raw materials in the food technologies for the prevention of non-communicable respiratory diseases (review)

Statistical data on the spread of noncommunicable diseases (CNCD) in the world, Russia and its individual regions are presented and the mortality of the population from CNCD is analyzed. The main danger of non-communicable diseases is that they reduce the quality of life, lead to disability and provoke premature death of the able-bodied population, causing significant damage to the country's economy. Despite serious advances in pharmacotherapy of a number of respiratory tract diseases, important attention should be paid to therapeutic nutrition as one of the links of complex treatment. Reflecting the global consumer trend of health promotion, it is shown that an increase in the production of functional products aimed at the formation of a healthy diet can play a certain role in preventing the development of CNCD. A special group of such products can be formed by fermented milk products. Currently, solid experience has already been accumulated in the use of traditional dairy products in the treatment and prevention of respiratory diseases. The possibility of using medicinal plants in the prevention of respiratory diseases in the composition of fermented milk products has been analyzed. The use of medicinal plants in the production of fermented dairy products is a promising direction, since many plants are sources of biologically active substances, flavonoids, contain essential oils, organic acids, vitamins, minerals, dietary fibers and other important nutrients, and due to them it is possible to largely satisfy the human body's need for substances that differ in nutritional value values and biological activity. There are studies on the use of milk thistle, peppermint, ziziphora, creeping thyme (thyme herb) in fermented dairy products, but these studies are mostly fragmentary and require systematization.