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PhD Karolina Jakubczyk
Employment
- 2018 - present scientific and didactic assistant at Department of Biochemistry and Human Nutrition
Research fields
- No data
Publications
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total: 35
Catalog Publications
Year 2021
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Edible Flowers Extracts as a Source of Bioactive Compounds with Antioxidant Properties—In Vitro Studies
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Editorial “Nutrition and Dietary Intake for Liver-Related Diseases”
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Ginger (<i>Zingiber officinale</i>) – a spice with therapeutic properties
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Mineral Composition and Antioxidant Potential in the Common Poppy (Papaver rhoeas L.) Petal Infusions
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Mycotoxins in red wine: Occurrence and risk assessment
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Ochratoxin A, deoxynivalenol, T-2 and HT-2 toxins – occurrence in food and their effect on the human body
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The Common Cichory (Cichorium intybus L.) as a Source of Extracts with Health-Promoting Properties—A Review
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Year 2020
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Antioxidant Potential of Curcumin—A Meta-Analysis of Randomized Clinical Trials
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Changes in Gene and Protein Expression of Metalloproteinase-2 and -9 and Their Inhibitors TIMP2 and TIMP3 in Different Parts of Fluoride-Exposed Rat Brain
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Characteristics and biochemical composition of kombucha – fermented tea
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Characteristics of sweeteners used in foods and their effects on human health
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Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea
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Chronic Exposure to Fluoride Affects GSH Level and NOX4 Expression in Rat Model of This Element of Neurotoxicity
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Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions
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Effects of Resveratrol Supplementation in Patients with Non-Alcoholic Fatty Liver Disease—A Meta-Analysis
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Eicosanoids in Nonalcoholic Fatty Liver Disease (NAFLD) Progression. Do Serum Eicosanoids Profile Correspond with Liver Eicosanoids Content during NAFLD Development and Progression?
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Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea
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Health Benefits and Chemical Composition of Matcha Green Tea: A Review
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Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
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Passiflora incarnata in Neuropsychiatric Disorders—A Systematic Review
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Properties and use of rosemary (Rosmarinus officinalis L.)
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Year 2019
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Chemopreventive mechanisms and other properties of glucosinolates
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Effect of extraction method on the antioxidative activity of ground elder (Aegopodium podagraria L.)
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Is the Fatty Acids Profile in Blood a Good Predictor of Liver Changes? Correlation of Fatty Acids Profile with Fatty Acids Content in the Liver
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Parallel in vitro and in silico investigations into anti-inflammatory effects of non-prenylated stilbenoids
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Prenylated Stilbenoids Affect Inflammation by Inhibiting the NF-κB/AP-1 Signaling Pathway and Cyclooxygenases and Lipoxygenase
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Six Weeks of Calorie Restriction Improves Body Composition and Lipid Profile in Obese and Overweight Former Athletes
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Year 2018
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Does the addition of spices change the content of fluoride and antioxidants in black tea infusions?
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Fluoride content in the hair in dependence of the place of residence, sex, dietary habits and anthropometric data
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Wpływ pestycydów na zdrowie człowieka
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Year 2017
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Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods
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Seeking Optimal Nutrition for Healthy Body Mass Reduction Among Former Athletes
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The Influence of Fluorine on the Disturbances of Homeostasis in the Central Nervous System
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Year 2015
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