Wyniki wyszukiwania

1

Antioxidant potential of vegetable Brassicas

100%

Soengas P., Cartea M. E., Sotelo T., Velasco P.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Health-promoting effects of Manuka honey

100%

Grzebisz N., Grzebisz E.

Health Problems of Civilization

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2016

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tom 10

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nr 2

Honey properties are determined by the level of methylglyoxal (antimicrobial substance) from 30 to 550 in the case of MGO method or from 5 to 20 by UMF method. Previous studies have shown that high levels of methylglyoxal in Manuka honey support the body’s defense mechanisms, mainly by stimulating the growth of probiotic intestinal bacteria. The antibacterial properties of honey make it possible to use it to treat wounds and bedsores and prevent inflammation in the body, which is important in a sports training. The most significant study results showed that honey has a positive effect on increasing the body’s immune response as it is highly antioxidant and anti-inflammatory. It means it can be used in healing wounds by stopping the growth of harmful bacteria, for example : Staphylococcus aureus. Its intake prevents the atherosclerosis. Moreover, acetylcholine present in Manuka honey lowers blood pressure and improves blood circulation, choline has a protective effect on the liver and increases the secretion of bile. Metal ions stimulate the production of red blood cells and hemoglobin. The high content of methylglyoxal, and thus, the specific health benefits of Manuka honey can be used in the diet and supplementation of athletes. Changes occurring in the body due to physical exercise, like the oxidative stress, increase the level of free radicals ,and in result,cause a fall in the exercise potential of the body as well as reduce the immunological barrier. This problem can be particularly observed in winter athletes. Current research results on pro-health properties of Manuka honey have indicated that it can counteract those negative effects. Namely, negative factors of physical exercise are blocked in an athlete’s body by honey [1], and Manuka honey may, in particular, have a positive impact on the health of physically active people.

3

Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications - a review

84%

Marcinek K., Krejpcio Z.

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

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nr 2

Chia has been known for over 5,500 years. Chia seeds were one of the most important components of the diet of Mayas and Aztecs. The chemical composition and technological properties of chia give the plant a high nutritional potential. Chia is a good source of polyunsaturated fatty acids: omega-3 and omega-6, soluble dietary fiber. It also contains appreciable amount of proteins and phytochemicals. Nutritional value of chia is the reason why it is used in prophylaxis of several non-infectious diseases such as obesity, hypertension, cardiovascular diseases (CVDs), cancer and diabetes. Nutritional and therapeutic aspects of chia are currently being researched by many scientific centres. The aim of this article is to present the nutritional and therapeutic values of chia.

4

Consumers' perception of new dairy products

84%

Dabrowska A., Warminska M., Batyk I. M., Kujawski M., Mieczkowska M.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2015

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nr 1

5

Consumers’ interests in sweets with health-promoting properties and their selected determinants

84%

Jezewska-Zychowicz M., Jeznach M., Kosicka-Gebska M.

Polish Journal of Food and Nutrition Sciences

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2013

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tom 63

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nr 1

The aim of the study was to examine to what degree the consumers’ attitudes towards food and health influence their interest in sweets with special health-promoting properties, and to evaluate the effect of age, gender, education and family income on the interest in this kind of sweets. The research was carried out on a representative sample of 1000 adult Polish consumers. The survey instrument consisted of questions assessing consumers’ interest in sweets, their preferences and attitudes towards sweets, paying attention to sweets labeled as having specific nutritional properties, and acceptance of additional ingredients aimed at improving health properties of sweets. The research revealed that over half of the population declared no interest in new chocolate-coated products with special health properties. Moreover, almost 4/5 of respondents did not pay attention to or buy any sweets labeled as having specific nutritional properties. The most accepted components improving health properties of sweets were vitamins, then fibre and minerals. The declared sweetness preferences did not show any statistically significant correlation with the consumers’ interest in sweets with health-promoting properties. Significantly higher number of respondents who did not use food as a reward and who could not formulate their opinions on health effect of sweets, declared attention paid to sweets labeled as having health-promoting properties or purchase of these products.

6

The nutritional and health properties of an oyster mushroom (Pleurotus ostreatus (Jacq. Fr) P. Kumm.)

84%

Salata A., Lemieszek M., Parzymies M.

Acta Scientiarum Polonorum. Hortorum Cultus

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2018

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tom 17

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nr 2

An oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) is a cultivated species of mushrooms characterizing with unique culinary and medicinal properties. Its’ nutritional value comes from proteins, carbohydrates, fatty acids, vitamins and mineral nutrients present in their fruitbodies. Because of a high content of fiber (mainly chitin) and low content of fat, they are a valuable element of an atherosclerosis diet. The fruitbodies of oyster mushrooms are an important source of biologically active substances, specific polysaccharides and polyphenols, which influence a human immune system, so that it fights against cancer cells. ß-D-glucans have an advantageous effect on digestive system, lower blood cholesterol and triglycerides level, decrease the risk of ischaemic heart disease. Active substances present in the mushrooms have antioxidant, antibacterial, antiviral, antidiabetic and anti-inflammatory properties. Numerous scientific studies prove high efficiency of the therapy with the use of preparations and extracts from Pleurotus ostreatus mycelia, both in prophylaxis and cure of civilization diseases, atherosclerosis and cancer.

7

Complex approach for versatile characterization of distinctive Hungarian propolis samples

84%

Molnar S., Rapi S., Virag D., Kiss A., Forgo P.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

|

nr Suppl.1

8

A comparative study of Raman lasers suitability (785 vs. 514 nm) for the characterization of green and red tomatoes composition

84%

Trebolazabala J., Maguregui M., de Diego A., Madariaga J. M.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

|

nr Suppl.1

9

Health properties of selected herbal plants

84%

Kozak M., Sobczak P., Zukiewicz-Sobczak W.

Health Problems of Civilization

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2016

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tom 10

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nr 2

Herbs contain many biologically active natural substances and their properties have made it possible for people to use herbs in cooking and medicine for centuries. The use of herbal mixtures can prevent the illnesses, regenerate the body, regulate intestinal flora, strengthen the nervous, respiratory, digestive and circulatory systems. The objective of the study is the presentation of selected species of medicinal plants which are important to human body. Valuable, healthy properties of herbs result from the contained within them biologically active compounds such as glycosides, flavonoids, alkaloids, essential oils, tannins, bitterness, locks, pectin, minerals and vitamins. Properly matched herbs are natural and safe agents for treatment of many illnesses. Herbal preparations are prepared from fresh or dried, suitably comminuted plants and can be used internally and externally. They help to maintain good health and generally strengthen the body. Herbs are not only used in herbal medicine, but also in the food, cosmetic and perfumery industries. Herbal medicine is an effective method to take care of health by preventing illnesses and their treatment. Herbs have antibacterial properties, reduce the risk of cardio-vascular diseases and cancer, they can reduce the level of cholesterol in the blood and provide support to the respiratory and digestive systems. The proper selection of herbs and method of they consume is critical, because some of them have toxic properties, and various kinds of illnesses or specified physiological states constitute contraindications to their use.

10

Antioxidant and other health promoting properties of herbs

84%

Dula M., Matras J., Grela E. R., Niedziolka I.

Żywność Nauka Technologia Jakość

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2018

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tom 25

|

nr 3

11

Allium sativum: facts and myths regarding human health

84%

Majewski M.

Roczniki Państwowego Zakładu Higieny

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2014

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tom 65

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nr 1

Garlic (Allium sativum L. fam. Alliaceae) is one of the most researched and best-selling herbal products on the market. For centuries it was used as a traditional remedy for most health-related disorders. Also, it is widely used as a food ingredient – spice and aphrodisiac. Garlic’s properties result from a combination of variety biologically active substances which all together are responsible for its curative effect. The compounds contained in garlic synergistically influence each other so that they can have different effects. The active ingredients of garlic include enzymes (e.g. alliinase), sulfur-containing compounds such as alliin and compounds produced enzymatically from alliin (e.g. allicin). There is a lot of variation among garlic products sold for medicinal purposes. The concentration of Allicin (main active ingredient) and the source of garlic’s distinctive odor depend on processing method. Allicin is unstable, and changes into a different chemicals rather quickly. It’s documented that products obtained even without allicin, such as aged garlic extract (AGE), have a clear and significant biological effect in immune system improvement, treatment of cardiovascular diseases, cancer, liver and other areas. Some products have a coating (enteric coating) to protect them against attack by stomach acids. Clinically, garlic has been evaluated for a number of purposes, including treatment of hypertension, hypercholesterolemia, diabetes, rheumatoid arthritis, cold or the prevention of atherosclerosis and the development of tumors. Many available publications indicates possible antibacterial, anti-hypertensive and anti-thrombotic properties of garlic. Due to the chemical complexity of garlic and the use of different processing methods we obtain formulations with varying degrees of efficacy and safety.

12

Healthly properties of Jerusalem artichoke flour [Helianthus tuberosus L.]

84%

Cieslik E., Kopec A., Praznik W.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2005

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tom 08

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nr 2

The research was undertaken to determine the effect of Jerusalem artichokes tuber flour - Jerusalem artichoke flour on total cholesterol content, concentrations of HDL, LDL+VLDL lipoproteins and triglycerides in blood of experimental rats. The animals were divided into four experimental groups and fed for 24 days with mixtures containing various proportions of Jerusalem artichoke flour. On the last day of the experiment the rodents were anaesthetised and blood was sampled directly from the heart. Total cholesterol, HDL and triglycerides were assayed in blood serum. The content of LDL+ VLDL lipoproteins were calculated from the difference between total cholesterol and HDL lipoproteins. A declining tendency was observed for total cholesterol level and LDL+VLDL lipoproteins when the diet was supplemented with the Jerusalem artichoke flour. On the other hand the amount of triglycerides decreased statistically significantly in blood serum of animals fed diets with 10% and 15% supplement of Jerusalem artichoke flour.

13

Yielding and fruit quality of selected sweet cherry (Prunus avium) cultivars in the conditions of central Poland

67%

Szpadzik E., Krupa T., Niemiec W., Jadczuk-Tobiasz E.

Acta Scientiarum Polonorum. Hortorum Cultus

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2019

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tom 18

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nr 3

The study involving 5 cherry cultivars was conducted in 2015–2016. The varieties ‘Techlovan’, ‘Summit’, ‘Sylvia’, ‘Kordia’ and ‘Regina’ were planted in 2010 in the Experimental Orchard of the Department of Pomology in Warsaw-Wilanów on GiSelA5 rootstock. The aim of the study was to evaluate the production value and dessert fruit quality as well as health proprieties of the tested cultivars’ fruits and select the most valuable ones. It was shown that the varieties differed in fruit set and yielding as well as fruit quality (i.e. fruit size, firmness, soluble solid content, acidity) and health benefits (i.e. polyphenol, anthocyanin, and ascorbic acid content). ‘Techlovan’ trees had the lowest yield, but their fruits were of high quality. ‘Kordia’ and ‘Regina’ also provided high quality fruit with high total polyphenol content. In contrast, the ‘Sylvia’ cultivar had a high yield, but the fruit obtained from it was of poor quality. All tested cultivars had similar vitamin C content.

14

Natural fruit gifts

67%

Lipowski J., Skapska S.

Polish Food

|

2010

|

nr 2

15

Rola genisteiny w procesie enzymatycznej hydrolizy albuminy w obecnosci azotanow [III] i [V]

67%

Tokarz A., Pokorska-Lis G., Popiel E.

Roczniki Państwowego Zakładu Higieny

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2008

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tom 59

|

nr 3

319-326

Polifenole i azotany są nieodłącznym składnikiem naszej diety. Szkodliwość związków azotanowych jest znana i badana od dawna. Korzystne właściwości polifenoli są wciąż poznawane i wzbudzają ogromne zainteresowanie. Celem pracy było zbadanie interakcji zachodzących pomiędzy azotanami (III) і (V) a genisteiną w układach odtwarzających proces enzymatycznego trawienia białka (albuminy). Zastosowano model in vitro pozwalający na przeprowadzenie enzymatycznej hydrolizy kwaśno-zasadowej albuminy w obecności azotanów, polifenoli i witaminy C w różnych układach stężeń. W dializacie oznaczano zawartość azotanów metodą spektrofotometryczną z odczynnikami Griess 'a. Stwierdzono hamujący wpływ genisteiny na obecność NO2- w kompartmencie zewnętrznym, przy czym kierunek oddziaływania zależał od dawki polifenolu (dla azotanów (III) od 11,21% do 7,27%, dla azotanów (V) od 95,64% do 79,64% dializy). Genisteina wprowadzana do układu badawczego w zbyt dużych stężeniach - powyżej 2,4 mg/układ - nie tylko nie wywoływała wzmocnienia przewidywanego efektu, ale wręcz powodowała jego cofnięcie. Wykazano także synergizm w oddziaływaniu genisteiny z resweratrolem oraz witaminą C.

16

Beta-glukan jako skladnik zywnosci funkcjonalnej

67%

Waszkiewicz-Robak B., Karwowska W., Swiderski F.

Bromatologia i Chemia Toksykologiczna

|

2005

|

tom 38

|

nr 3

301-306

17

Pro-health properties of Polish vegetables

67%

Szwejda-Grzybowska J.

Polish Food

|

2010

|

nr 2

18

Apple peels and pulp as a source of bioactive compounds and their influence on digestibility and lipid profile in normal and atherogenic rats

67%

Leontowicz H., Leontowicz M., Gorinstein S., Martin-Belloso O., Trakhtenberg S.

Medycyna Weterynaryjna

|

2007

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tom 63

|

nr 11 Supl.

1434-1436

Golden delicious apples were separated for peels and pulp, dietary fibre content and some bioactive compounds were determined. Rats were fed a semipurified or LSM diet with or without the addition of cholesterol and 5% of apple peels or pulp, feed, and digestibility and lipid profiles in plasma were estimated. Apple peels were a better source of dietary fibre and bioactive compounds that had an influence on its TRAP value than apple pulp. Freeze-dried apple peels and pulp decreased protein digestibility but significantly affected the plasma lipid profile, expressed by a lowering of total cholesterol and LDL-C fraction contents only in rats fed a diet with cholesterol were noted. The high content of biologically active compounds in apples makes it preferable for dietary prevention of atherosclerosis and other diseases.

19

Prozdrowotne właściwości warzyw

59%

Cieslik E.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2009

|

tom 539

|

nr 1

Wśród wielu roślin ogrodniczych, warzywa zajmują bardzo ważną pozycję w żywieniu człowieka. Spożywane zarówno w postaci surowej, jak i w formie przetworzonej dostarczają wielu cennych pod względem żywieniowym składników, w tym witamin, składników mineralnych, łatwo strawnych węglowodanów i błonnika pokarmowego. Charakteryzują się wysoką gęstością odżywczą, stąd też przypisuje im się znaczący wpływ na prawidłowe funkcjonowanie organizmu człowieka. Za najlepsze źródła antyoksydantów (a więc skutecznych „zmiataczy” wolnych rodników) wśród warzyw uważane są pomidory, papryka czerwona oraz cebula i czosnek. Warzywa charakteryzują się także wysokim poziomem barwników (flawonoidy, betainy), odpowiedzialnych za detoksykację organizmu. Flawonoidy, obecne w niektórych warzywach, wykazują działanie uszczelniające naczynia krwionośne, antyagregacyjne, wpływają też korzystnie na krążenie krwi. Składniki warzyw, którym poświęca się wiele uwagi jako elementom żywności funkcjonalnej to fruktany, węglowodany zapasowe charakterystyczne dla roślin ogrodniczych klimatu umiarkowanego. Największe ilości inuliny występują w topinamburze i w cykorii. Fruktany charakteryzują się m.in. działaniem hipoglikemicznym oraz hipolipidemicznym, zwiększają biodostępność takich składników jak wapń czy magnez. Ponadto warzywa uzupełniają naszą dietę w podstawowe składniki odżywcze (białka, skrobię). Warzywa są niezbędne i niezastąpione w racjonalnym żywieniu zarówno ludzi zdrowych, jak i chorych, stąd też w pełni uzasadnione zalecenia żywieniowców, by spożywać tę grupę produktów minimum 5 razy dziennie.

20

Polifenole prozdrowotne w chmielu oraz w granulatach i ekstraktach chmielowych stosowanych do produkcji piwa w Polsce (2)

59%

Baranowski K.

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2008

|

tom 52

|

nr 01

There were determined a content of low molecular polyphenols with antioxidant and positive to human health effects in some hop varieties from crop 2006 and theirs hop granulates and hop extracts, used for production of Polish beer. Analyzed were: Lubelski aroma hop (Polish varietie), Perle aroma hop (German varietie), Marynka bitter hop (Polish varietie), Magnum and Taurus bitter hops (German varieties), hop granulates of type 90 and 45 and hop extracts obtained in liquid CO2 and in ethanol. Using H PLC of Knauer supplied with a UV-diode-array detector (DAD) and software EUROCHROM 2000 Basic Edition V 3.05, on the separated polyphenols, the following were recognized: gallic acid, p-hydroxybenzoic acid, 2,5- dihydroxybenzoic acid, vanillic acid, syringic acid, cinnamic acid, coumaric acid, chlorogenic acid, ferulic acid, catechin, epicatechin and quercetin. The results indicate significant differences in content level of polyphenol ingredients in tested hop varieties and their granulates of type 90 and 45 and their extracts in liquid CO2 and ethanol extracts used in production of Polish beer. The highest level of identified in polyphenols components was detected in Lubelski and Perle, significantly less in Marynka hop and the least in Magnum and Taurus hop. Granulates of type 90 contained similar amount of polyphenols ingredients as hops (Lubelski, Marynka and Magnum) from which they were obtained. Granulates of type 45 contained about 2 x less of those ingredients then their type 90 conterparts from the same hops. Hop extracts obtained in liquid CO2 from Marynka and Lubelski hops reveal much less of polyphenols ingredients than granulate type 90. Hop extracts obtained in ethanol from Lubelski and Marynka hops contained insignificantly less of those ingredients than granulates type 90, at the same token several times more than extracts in liquid CO2 . The content of polyphenols in different hop varieties and their granulates and extracts may be very valuable quality information for establishing beer production usability, stability of taste and flavour, potentially even positive to human health effects.

Ograniczanie wyników

Antioxidant potential of vegetable Brassicas

Health-promoting effects of Manuka honey

Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications - a review

Consumers' perception of new dairy products

Consumers’ interests in sweets with health-promoting properties and their selected determinants

The nutritional and health properties of an oyster mushroom (Pleurotus ostreatus (Jacq. Fr) P. Kumm.)

Complex approach for versatile characterization of distinctive Hungarian propolis samples

A comparative study of Raman lasers suitability (785 vs. 514 nm) for the characterization of green and red tomatoes composition

Health properties of selected herbal plants

Antioxidant and other health promoting properties of herbs

Allium sativum: facts and myths regarding human health

Healthly properties of Jerusalem artichoke flour [Helianthus tuberosus L.]

Yielding and fruit quality of selected sweet cherry (Prunus avium) cultivars in the conditions of central Poland

Natural fruit gifts

Rola genisteiny w procesie enzymatycznej hydrolizy albuminy w obecnosci azotanow [III] i [V]

Beta-glukan jako skladnik zywnosci funkcjonalnej

Pro-health properties of Polish vegetables

Apple peels and pulp as a source of bioactive compounds and their influence on digestibility and lipid profile in normal and atherogenic rats

Prozdrowotne właściwości warzyw

Polifenole prozdrowotne w chmielu oraz w granulatach i ekstraktach chmielowych stosowanych do produkcji piwa w Polsce (2)