Zobrazeno 1 - 10
of 97
pro vyhledávání: '"ZBIGNIEW KREJPCIO"'
Autor:
Jakub Michał Kurek, Zbigniew Krejpcio
Publikováno v:
Journal of Functional Foods, Vol 106, Iss , Pp 105612- (2023)
Externí odkaz:
https://doaj.org/article/c4212116578a4d84bad685a81e770dec
Autor:
Jakub Michał Kurek, Joanna Zielińska-Wasielica, Katarzyna Kowalska, Zbigniew Krejpcio, Anna Olejnik
Publikováno v:
Journal of Functional Foods, Vol 94, Iss , Pp 105141- (2022)
Stevia rebaudiana Bertoni is famous for sweetness due to the content of steviol glycosides (SG). This study aimed to determine the effect of SG (stevioside, rebaudioside A) and steviol on adipogenesis and lipogenesis in the 3T3-L1 model. Test compoun
Externí odkaz:
https://doaj.org/article/af8d0ed3d42b487cb9c2c3208e4739b1
Autor:
Kinga Stuper-Szablewska, Tomasz Szablewski, Anna Przybylska-Balcerek, Lidia Szwajkowska-Michałek, Michał Krzyżaniak, Dariusz Świerk, Renata Cegielska-Radziejewska, Zbigniew Krejpcio
Publikováno v:
Molecules, Vol 28, Iss 1, p 244 (2022)
Plant extracts are a source of valuable ingredients that can be used in many industries. This paper presents research on the content of selected bioactive compounds in extracts obtained from various plant materials. Raw materials have a documented us
Externí odkaz:
https://doaj.org/article/c6a3bc2540fb4f6797a7a606f22ad553
Publikováno v:
Pharmaceuticals, Vol 15, Iss 10, p 1200 (2022)
Stevia rebaudiana Bertoni and its glycosides are believed to exhibit several health-promoting properties. Recently, the mechanisms of the anti-diabetic effects of steviol glycosides (SG) have been the subject of intense research. The following study
Externí odkaz:
https://doaj.org/article/ae6f80d3465d48c999fa1392cc80631a
Autor:
Jakub Michał Kurek, Zbigniew Krejpcio
Publikováno v:
Journal of Functional Foods, Vol 61, Iss , Pp - (2019)
Stevia and its glycosides are becoming more popular both in the world of science and in the food industry. This review discusses the functional properties of Stevia, which is mainly used as an alternative sweetener. The results of research revealed s
Externí odkaz:
https://doaj.org/article/d9c7ffc207db43ddb5bdfb6ddce8fba4
Autor:
Anna Przybylska-Balcerek, Tomasz Szablewski, Lidia Szwajkowska-Michałek, Dariusz Świerk, Renata Cegielska-Radziejewska, Zbigniew Krejpcio, Elżbieta Suchowilska, Łukasz Tomczyk, Kinga Stuper-Szablewska
Publikováno v:
Molecules, Vol 26, Iss 10, p 2910 (2021)
Due to the health-promoting properties of elderberry fruits, which result from their rich chemical composition, this raw material is widely used in herbal medicine and the food industry. The aim of the study was to demonstrate the antibacterial activ
Externí odkaz:
https://doaj.org/article/1dba032fa5514f9399c260bcba4f03c6
Publikováno v:
Molecules, Vol 26, Iss 7, p 2085 (2021)
Introduction: Despite the constant efforts of scientists to improve the texture, sensory properties, and nutritional value of gluten-free bread, obtaining high bioavailability of minerals is still a huge challenge. Gluten-free bakery products are cha
Externí odkaz:
https://doaj.org/article/a2d32500097b47c691b9f82b8c594e2c
Publikováno v:
Annals of Agricultural and Environmental Medicine, Vol 23, Iss 2, Pp 310-314 (2016)
Introduction and objective Oyster mushroom Pleurotus ostreatus is good source of iron. However, there is a limited data concerning bioavailability of iron from oyster mushroom and also cereal products containing this mushroom. The aim of this study w
Externí odkaz:
https://doaj.org/article/6fa9997f392d4f0bb822fc27124aff6e
Publikováno v:
Foods, Vol 9, Iss 12, p 1853 (2020)
The aim of this study was to compare the bioavailability of iron, copper and zinc from newly designed gluten-free breads enriched with natural and synthetic additives. The study was conducted on rats with induced Fe, Cu and Zn deficiency. The nutriti
Externí odkaz:
https://doaj.org/article/d00725ed2b534bd39f0329ec8c79cb62
Autor:
Magdalena Jeszka-Skowron, Ewa Flaczyk, Jan Jeszka, Zbigniew Krejpcio, Ewelina Król, Maciej S. Buchowski
Publikováno v:
Journal of Functional Foods, Vol 8, Iss , Pp 9-17 (2014)
This study evaluated the antioxidant activity and anti-diabetic effect of mulberry (Morus alba L. wielkolistna zolwinska) leaf extracts in diabetic rats fed a high-fat diet. After initial 4-week high-fat diet, streptozotocin was injected in Wistar ra
Externí odkaz:
https://doaj.org/article/f486d222480645bab617b9e41b8eefda