A group of scientists from NSAU intends to patent a functional product

A team of researchers has filed an application to register their invention with the Federal Service for Intellectual Property (Rospatent). The product's ingredients list states that it contains two plant-based ingredients: cabbage extract and mustard seed extract. Otherwise, the sausage is identical to similar products: it is made from beef and pork with traditional spices.

Scientists have experimentally established that including sausage in the diet of people undergoing cancer treatment prolongs remission. Plant extracts slow the growth of atypical cells. Sausage developed at NSAU has been shown to be beneficial for autism and helps restore cognitive function after brain injuries. When sliced, white cabbage releases sulforaphane, which has anti-cancer properties.

According to the group's leader, Oleg Sorokoletov, PhD in agricultural sciences and associate professor at NSAU, adding mustard seed and cabbage extracts to meat improves the product's flavor. If you enjoy it, there's no need to limit your consumption. You can eat as much meat as you like, as long as it's consumed with vegetables.

To launch commercial production, investor support is required.