ADAPTOGENS IN THE REGULATION OF STRESS RESPONSES AND THEIR APPLICATION IN RESTAURANT PRODUCT TECHNOLOGY
Keywords:
adaptogens, antioxidant properties, ashwagandha (Withania somnifera), cortisol, hypothalamic– pituitary–adrenal axis, Panax ginseng, Rhodiola rosea, Schisandra chinensis, stress, restaurant food technology
Abstract
the consequences of the war, with nearly one in four Ukrainians facing an increased risk of developing mental disorders. Chronic stress negatively impacts both physical and mental health, contributing to the development of a wide range of diseases. Its consequences affect not only individuals but society as a whole. The search for effective methods of stress correction is becoming increasingly relevant. One of the promising methods for correcting stress-induced changes is the use of adaptogens–bioactive substances capable of normalizing physiological processes and enhancing the body’s resilience to stressors. Their ability to modulate cortisol levels, maintain homeostasis, and optimize energy balance makes them particularly valuable for functional nutrition. This article highlights the mechanisms of adaptogen action on the body, analyzes their role in reducing the negative consequences of stress reactions, and explores potential ways of applying them in the food industry. A review of contemporary scientific research is provided, confirming the effectiveness of adaptogens in improving cognitive functions and regulating physiological resilience. The results obtained demonstrate the potential of developing functional products based on adaptogens. This approach can contribute not only to improving the psychoemotional state but also to ensuring long-term protection from the negative effects of stress. The use of adaptogens in food products is an important step in the development of modern nutraceuticals and preventive medicine
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March 19, 2025).
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Published
2026-05-18
How to Cite
Atanasova, V., Bilyk, K., & Atanasova, V. (2026). ADAPTOGENS IN THE REGULATION OF STRESS RESPONSES AND THEIR APPLICATION IN RESTAURANT PRODUCT TECHNOLOGY. Science Bulletin of Poltava University of Economics and Trade. Series "Technical Sciences", (1), 5-14. https://doi.org/10.37734/2518-7171-2026-1-1
Section
INNOVATIVE FOOD TECHNOLOGIES
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