Year 2017

• The influence of plant protection by effective microorganisms on the content of bioactive phytochemicals in apples

  Publication

  • B. Kusznierewicz
  • A. Lewandowska
  • D. Martysiak-Żurowska
  • A. Bartoszek-Pączkowska

  - JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE - Year 2017

  The phytochemicals of two apple cultivars (Yellow Transparent and Early Geneva) protected in two ways, conventionally with chemical pesticides or by effective microorganisms (EM), were compared. Two types of components were determined: lipids synthesised constitutively and generated via inducible pathways polyphenols along with antioxidant activity and profiles. The antioxidant activities assessed with ABTS, DPPH and Folin–Ciocalteu...

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Year 2016

• COMPOSITION OF BIOACTIVE SECONDARY METABOLITES AND MUTAGENICITY OF SAMBUCUS NIGRA L. FRUIT AT DIFFERENT STAGES OF RIPENESS

  Publication

  • I. Koss-Mikołajczyk
  • A. Lewandowska
  • T. Pilipczuk
  • B. Kusznierewicz
  • A. Bartoszek-Pączkowska

  - Acta Alimentaria - Year 2016

  The relationship between the content of bioactive compounds and mutagenic activity of elderberry fruit at different stages of ripeness was investigated. Signifi cant differences in the antioxidant profi les (TLC, HPLC with post-column derivatization) and antioxidant activity (ABTS, DPPH, and FC tests) were observed for studied elderberry extracts. The more ripen the fruit at the time of harvest were, the higher the content of...

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Year 2015

• Mutagenne i rakotwórcze składniki żywności

  Publication

  • A. Lewandowska
  • A. Bartoszek-Pączkowska

  - Year 2015

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Year 2014

• Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat

  Publication

  • A. Lewandowska
  • W. Przychodzeń
  • B. Kusznierewicz
  • D. Kołodziejski
  • J. Namieśnik
  • A. Bartoszek-Pączkowska

  - FOOD CHEMISTRY - Year 2014

  Meat consumption represents a dietary risk factor increasing the incidence of common cancers, probably due to carcinogenic amines (HAAs) formed upon meat heating. Interestingly, cancers whose incidence is increased by meat consumption, are decreased in populations consuming brassica vegetables regularly. This inverse correlation is attributed to brassica anticarcinogenic components, especially isothiocyanates (ITCs) that stimulate...

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