The paper presents the properties of nanostructured iodine specimens on the
example of potassium iodide and spirulina microalgae and their use for the
production of functional preventive food products on the example of kefir,
fermented baked milk, marmalade, ice cream and bakery products. The sizes of the
nanostructured specimens were determined by the NTA method. As it turned out,
the size of the nanoparticles is 42-460 nm, which makes it possible to use these
products for their functional purpose.