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Chaenomeles – health promoting benefits

100%

Watychowicz K., Janda K., Jakubczyk K., Wolska J.

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

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nr 3

Chaenomeles is a genus of deciduous spiny in the family of Rosaceae (Pomoideae subfamily). For centuries, the plant was used for a treatment of anemia, rheumatism, gout and cardiovascular diseases. The chemical composition studies of Chaenomeles showed the presence of many biologically active compounds, such as: phenolic compounds, organic acids, terpenoids, alcohols, ketones or aldehydes. Fruit of Chaenomeles has the largest applying potential due to extensive use of medicinal and high concentration of vitamin C. Recent in vivo and in vitro studies suggest that Chaenomeles fruit can help in the healing process of diabetes, tumor, allergies and liver diseases. Futhermore the plant has many positive qualities, like: hepatoprotective effect, anti-inflammatory properties, antioxidant action, antimicrobial and neuroprotective effect. Chaenomeles fruit may promote the growth of beneficial intestinal microflora and contribute to the regulation of body weight. The aim of this review was to summarize the information and data on the chemical composition and therapeutic properties of Chaenomeles.

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Influence of temperature and brewing time of nettle (Urtica dioica L.) infusions on vitamin C content

100%

Wolska J., Czop M., Jakubczyk K., Janda K.

Roczniki Państwowego Zakładu Higieny

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2016

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tom 67

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nr 4

Background. Stinging nettle (Urtica dioica L.) can be found in temperate climate zones of Europe, Africa and America Nettle may be a source of nutritional ingredients, mineral salts, vitamins and antioxidants. Objective. The aim of the study was to determine the effect of temperature and brewing time Urtica dioica L. infusions from different parts of this plant on vitamin C (ascorbic acid) content. Material and methods. Infusions of nettle leaf, stem and root were prepared at room temperature, 50°C, 60°C, 70°C and 80°C for 10 minutes. Leaf infusions were also brewed for 5, 10, 15 and 20 minutes at initial water temperature of 60°C. The amount of vitamin C was determined by the spectrophotometric method. Results. The best temperature of brewing nettle infusions, in terms of vitamin C concentration, is between 50 °C and 60 °C as it is sufficient to extract the substance, yet not high enough to destroy it. Conclusions. The optimal time of brewing appeared to be 10 minutes as the prolonged exposure to high temperature appeared to be detrimental for ascorbic acid as well.

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Garden nasturtium (Tropaeolum majus L.) - a source of mineral elements and bioactive compounds

88%

Jakubczyk K., Janda K., Watychowicz K., Lukasiak J., Wolska J.

Roczniki Państwowego Zakładu Higieny

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2018

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tom 69

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nr 2

The garden nasturtium (Tropaeolum majus L.) belongs to the family Tropaeolaceae. Native to South America it was brought to Europe in XVI century. It is a plant with numerous healing properties. Medicinal plants such as the garden nasturtium contain trace elements and bioactive compounds which can be easily absorbed by the human body. The flowers and other parts of the garden nasturtium are a good source of micro elements such as potassium, phosphorus, calcium and magnesium, and macro elements, especially of zinc, copper and iron. The essential oil, the extract from the flowers and leaves, and the compounds isolated from these elements have antimicrobial, antifungal, hypotensive, expectorant and anticancer effects. Antioxidant activity of extracts from garden nasturtium is an effect of its high content of compounds such as anthocyanins, polyphenols and vitamin C. Due to its rich phytochemical content and unique elemental composition, the garden nasturtium may be used in the treatment of many diseases for example the illnesses of the respiratory and digestive systems. High content of erucic acid in nasturtium seeds makes it possible to use its oil as treatment in adrenoleukodystrophy. It is also applied in dermatology because it improves the condition of skin and hair. More recently, the flowers of this species have been used as a decorative and edible element of some types of dishes. Aim of the review was to summarize available data concerning garden nasturtium Tropaeolum majus L.

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Does the addition of spices change the content of fluoride and antioxidants in black tea infusions?

76%

Janda K., Jakubczyk K., Wozniak K., Siwiec E., Wolska J., Gutowska I.

Journal of Elementology

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2018

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tom 23

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nr 2

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Fluoride content in the hair in dependence of the place of residence, sex, dietary habits and anthropometric data

51%

Lukomska A., Stachowska E., Rebacz-Maron E., Maciejewska D., Jakubczyk K., Baranowska-Bosiacka I., Ryterska K., Czerwinska M., Banaszczak M., Budrewicz S., Skowronek M., Stachowski A., Dec K., Chlubek D., Gutowska I.

Journal of Elementology

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2018

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tom 23

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nr 3

Ograniczanie wyników

3 Roczniki Państwowego Zakładu Higieny

2 Journal of Elementology

5 Jakubczyk K.

4 Janda K.

4 Wolska J.

2 Gutowska I.

2 Watychowicz K.

1 Banaszczak M.

1 Baranowska-Bosiacka I.

1 Budrewicz S.

1 Chlubek D.

1 Czerwinska M.

1 Czop M.

1 Dec K.

1 Lukasiak J.

1 Lukomska A.

1 Maciejewska D.

1 Rebacz-Maron E.

1 Ryterska K.

1 Siwiec E.

1 Skowronek M.

1 Stachowska E.

1 Stachowski A.

1 Wozniak K.

3 2018

1 2017

1 2016

Chaenomeles – health promoting benefits

Influence of temperature and brewing time of nettle (Urtica dioica L.) infusions on vitamin C content

Garden nasturtium (Tropaeolum majus L.) - a source of mineral elements and bioactive compounds

Does the addition of spices change the content of fluoride and antioxidants in black tea infusions?

Fluoride content in the hair in dependence of the place of residence, sex, dietary habits and anthropometric data