THE ROLE OF FLAVIN ENZYMES IN THE NUTRITION OF ATHLETES
Authors/Creators
- 1. Georgian State Teaching University of Physical Education and Sport, 49a, Ilia Chavchavadze Avenue, Tbilisi, Georgia
Description
Today, against the backdrop of sharp climate change and increased economic risks, the production of safe food in every way is gaining special activity. Large-scale scientific research is being carried out on the so-called - to create functional or prophylactic-preventive food. The production of such food products is the main task of athletes’ nutrition. Providing athletes with complete nutritional products will help to increase the volume, intensity and adaptive capacity of athletes' training, which is a precursor to further victory. We provide the opportunity to use riboflavin as a biologically active additive in the production of modern food products for athletes. The role of riboflavin in the metabolic processes in the human body is demonstrated.
The antioxidant property of riboflavin is discussed. The mechanisms by which riboflavin has an antioxidant effect on the body have been shown.
We consider it necessary to adjust the nutritional status of sports vegetarians. To provide a high-energy, complete food product for sports vegetarians, it is advisable to fortify any food product with riboflavin or its metabolites.
It is necessary to review the hygienic-toxicological norms of food products for athletes.