A5006662920- Seed and Plant Biochemistry
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Polish Historical and Cultural Studies
- Microbial Metabolites in Food Biotechnology
- Antioxidant Activity and Oxidative Stress
- Urinary Bladder and Prostate Research
- Renal cell carcinoma treatment
- Meat and Animal Product Quality
- Phytoestrogen effects and research
- Per- and polyfluoroalkyl substances research
- Phytase and its Applications
- Air Quality and Health Impacts
- Historical and Cultural Studies of Poland
- Nutrition and Health Studies
- Potato Plant Research
- Hormonal and reproductive studies
- Atmospheric chemistry and aerosols
- GABA and Rice Research
- Toxic Organic Pollutants Impact
- Urological Disorders and Treatments
- Genomics, phytochemicals, and oxidative stress
- Natural Antidiabetic Agents Studies
- Biochemical effects in animals
- Advanced Glycation End Products research
Institute of Animal Reproduction and Food Research
2016-2025
Polish Academy of Sciences
2015-2024
Wojskowy Instytut Medycyny Lotniczej
2009-2024
University of Computer Sciences and Economics in Olsztyn
2014-2018
Centralny Szpital Kliniczny
1999-2017
Wojskowy Instytut Medyczny
2006-2017
Dynamic Research (United States)
2014
Military Communication Institute
2008-2011
Radboud University Nijmegen
2009
Radboud University Medical Center
2009
The purpose of this study was to examine the antioxidant properties water and 80% methanolic extracts cereal grains their different morphological fractions. Wheat (Triticum aestivum L.) cv. Almari Henika, barley (Hordeum vulgare Gregor Mobek, rye (Secale cereale Dańkowskie Zlote, oat (Avena sativa Slawko buckwheat (Fagopyrum esculentum Moench) Kora were used. PC (l-α-phosphatidylcholine) liposome system spectrophotometric assay total activity (TAA) used evaluate antioxidative extracts. Among...
Maillard reaction products are largely responsible for the development of color, taste and especially aroma thermally treated food. For this reason, our review focused on gathering literature from last 10 years about influence formation food acceptance in aspects texture flavor. have a characteristic odor note can significantly positively or negatively sensory product. example, pyrazines thiols were found most cases as potential compounds formed MR. Another important aspect high sensorial...
The present study investigates the antioxidant capacity (AC) of ethanol and ethanol/water (1:1, v/v) extracts selected spices, using cyclic voltammetry (CV), spectrophotometric photochemiluminescence (PCL) methods. ABTS test was used for measurement scavenging against 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cations whilst a technique employed to measure superoxide anion radicals (O2−). (CV) method provided reducing values spices. total phenolics (TPC) flavonoids (TF) were...
Caffeic acid is one of the most abundant hydroxycinnamic acids in fruits, vegetables, and beverages. This phenolic compound reaches relevant concentrations colon (up to 126 µM) where it could come into contact with intestinal cells exert its anti-inflammatory effects. The aim this investigation was study capacity caffeic acid, at plausible from an vivo point view, modulate mechanisms related inflammation. Consequently, we tested effects (50–10 on cyclooxygenase (COX)-2 expression...
Spices and herbs, as good sources of polyphenols, could be strong inhibitors advanced glycation end-product (AGE) formation. The aim this research was to measure the ability various spices inhibit AGEs study correlation AGE inhibition with total phenolic (TP) content antioxidant capacity. Fourteen commonly used in European cuisine were extracted a 50% ethanol solution, their water contents capacities examined. Antioxidant capacity evaluated using three methods: (1) Measurement radical...
Plant-derived food consumption has gained attention as potential intervention for the improvement of intestinal inflammatory diseases. Apple been shown to be effective at ameliorating inflammation symptoms. These beneficial effects have related (poly)phenols, including phloretin (Phlor) and its glycoside named phloridzin (Phldz). To deepen modulatory these molecules we studied: i) their influence on synthesis proinflammatory (PGE2, IL-8, IL-6, MCP-1, ICAM-1) in IL-1β-treated myofibroblasts...
The seeds of buckwheat (Fagopyrum esculentum Moench L.) were dehulled and then, following milling, extruded on a counter rotating, twin-screw extruder with the different barrel temperature profiles: 120, 160, 200 degrees C. After extrusion cooking process, compounds analyzed: free conjugated phenolic acids, total polyphenols (TPC), tocopherols (T) tocotrienols (T3), inositol phosphates (IP), reduced glutathione (GSH), melatonin (MLT). antioxidant capacity superoxide dismutase-like activity...
This study focused on the evaluation of changes in protein quality and antioxidant properties buckwheat seeds groats induced by roasting. Changes were indirectly measured Maillard reaction chemical indicators such as furosine, FAST index, browning. Characterization profiles raw whole seeds, roasted groats, was undertaken determining extractable total phenolic compounds (TPC), flavonoids (TF) individual flavonoids, lipophilic hydrophilic peroxyl radical scavengers ORAC(FL) assay, ABTS cations...
The purpose of this research was to find out the effect flour extraction rate on antioxidative properties traditional rye bread and then compare bioactive compounds content antioxidant breads with commercial wheat roll. Four types different rates 100 (whole meal dark flour), 95 (brown 90 70% (light flour) originated from Warko cultivar were used for baking sourdough fermentation. respective analyzed their potentially beneficial components, including tocopherols tocotrienols, total phenolics...
The analysis of major and minor flavonoids, antioxidant capacity stems, leaves, flowers, unripe seeds ripe common tartary buckwheat plants collected during different growth periods was addressed in this study. highest rutin contents were observed flowers leaves from at early flowering as well seed formation states. A low quercetin found all studied aerial part plants. Quercitrin (quercetin-3-rhamnoside) only while flavone C-glucosides accumulated preferentially an state. rank provided for...