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Immunodeficiency causes a lot of modern diseases. Immunodeficiency, in its turn, is caused by such factors as polluted environment, chronic stress, sedentary lifestyle, unbalanced diet, etc. All these factors weaken respiratory organs and gastrointestinal tract, disturb hormonal regulation, and destabilize immune defence. Food industry responds to these challenges by developing functional foods and dietary supplements from medicinal plants. Dietary supplements made from natural plant extracts have more advantages than their numerous synthetic analogues. They produce a mild therapeutic effect and no pronounced side effects. Purple Echinacea (Echinacea purpurea L.) possesses immunomodulatory, anti-inflammatory, antiviral, and tonic properties. However, climatic and soil conditions are known to affect the qualitative and quantitative profile of biologically active substances. The present paper describes the micronutrient profile of various parts of Echinacea purpurea grown in the Kemerovo region. The study employed a complex of physical and chemical methods. The research featured leaves, roots, and flowers, as well as components extracted from the plant with the help of a 70% ethanol solution. The latter was chosen for its universal properties in micronutrient extraction. The methods included high performance liquid chromatography (HPLC), thin layer chromatography (TLC), and IR spectroscopy. A set of triple experiments showed that the extracts contained substances with anti-inflammatory, antioxidant, and immunomodulating properties. Thus, Echinacea extract can be recommended for functional foods and dietary supplements.

foods and raw materials

Quantitative and qualitative profile of biologically active substances extracted from purple echinacea (EChinacea Purpurea L.) growing in the Kemerovo region: functional foods application