ALTERNATIVE METHODS OF BIOMODELING FOR FUNCTIONAL FOOD PRODUCTS EFFECTIVENESS RESEARCH

Abstract

The article describes in vitro methods basic principles, authors analyzed cell and tissue cultures used to assess toxicity and specific biological activity, including metabolic processes, include antihypertensive and cytoprotective properties analysis, antioxidant activity (in vitro and ex vivo) used to study ingredients functional properties based on animal origin raw materials, as well as meat products.

Keywords

• meat products
• cell cultures
• in vitro
• biological activity