Use of isomaltulose in food regenerative effect

摘要

Use of isomaltulose or mixtures of isomaltulose for preparing functional food for improving the regeneration of individuals subjected to physical strain, so that the improved regeneration is indicated by a respiratory quotient after the effort, compared to the respiratory quotient thereof individual immediately before performing physical effort, it is of the same magnitude or less and this food is specified and is suitable to be consumed after completion of the physical effort.