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Antioxidant Effect of Nonalcoholic Syrups Based on Wild-Growing Herbal Raw Material

Lyudmila Aleksandrovna Tekuteva, Oksana Mikhailovna Son, Evgeniia Sergeevna Fishchenko, Victoriya Ivanovna Bobchenko and Natalya Vasilievna Plaksen

In the experiment, the rat was used to estimate the antioxidant effect of syrups based on vegetable raw materials. Simulated stress, determines the relative weight of the liver, adrenal glands, spleen, thymus, counted the number of ulcerations in the gastric mucosa was studied lipid peroxidation was determined by cumulative antiradical activity [1]. Discovered and proved the antioxidant effect.