Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Zuzanna Koziara"'
Publikováno v:
Foods, Vol 12, Iss 21, p 3942 (2023)
Dietary nucleic acids (dietNAs) are being increasingly recognized as important food components with nutritional value. However, the precise dietary recommendations for dietNAs are limited, because established methods for determining the quantity and
Externí odkaz:
https://doaj.org/article/e1f6d1a99d1e4700ace22f9837d32b79
Autor:
Monika Baranowska, Zuzanna Koziara, Klaudia Suliborska, Wojciech Chrzanowski, Michael Wormstone, Jacek Namieśnik, Agnieszka Bartoszek
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-18 (2021)
Abstract Food synergy concept is suggested to explain observations that isolated antioxidants are less bioactive than real foods containing them. However, mechanisms behind this discrepancy were hardly studied. Here, we demonstrate the profound impac
Externí odkaz:
https://doaj.org/article/637cb862c4bd4bca9b66fa5b6d31760c
Publikováno v:
Proceedings, Vol 11, Iss 1, p 25 (2019)
Flavonoids are polyphenolic compounds commonly found in plants. As dietary components, they have been shown to exhibit numerous pro-health properties that are believed to be associated with their antioxidant effects. In this study, the antioxidant ac
Externí odkaz:
https://doaj.org/article/67a15083027c42a2bf0c86358cd82aaa
Autor:
Paweł Filipkowski, Ćwiklińska Aleksandra, Zuzanna Koziara, Karol Parchem, Łukasz Zedler, Jacek Ryl
We have been using plastic for almost a century and nowadays a lot of them circulates as pollutants in the environment and still defragmenting to micro and nanoscale. The exposition through the food chain and its precise impact on human health is sti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c862624b2f9b46f17257725dabbe4dff
https://doi.org/10.21203/rs.3.rs-1859481/v1
https://doi.org/10.21203/rs.3.rs-1859481/v1
Publikováno v:
Food Analytical Methods. 14:1482-1497
Currently, the nutritional value of food is associated mainly with components such as proteins, carbohydrates, and lipids. However, another important macromolecules present in many foods are dietary nucleic acids (dietNA), i.e., DNA as well as both c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10dfce453b9d6614e5c43e768848c0a3
https://doi.org/10.1007/s12161-021-01988-4
https://doi.org/10.1007/s12161-021-01988-4
Autor:
Mikayel Ginovyan, Hayarpi Javrushyan, Gayane Petrosyan, Barbara Kusznierewicz, Izabela Koss-Mikołajczyk, Zuzanna Koziara, Monika Kuczyńska, Patrycja Jakubek, Anna Karapetyan, Naira Sahakyan, Alina Maloyan, Agnieszka Bartoszek, Nikolay Avtandilyan
Publikováno v:
The International Journal of Biochemistry & Cell Biology. 158:106396
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87d2884a9da9cdf66e2835a301b1f1cf
https://doi.org/10.1016/j.biocel.2023.106396
https://doi.org/10.1016/j.biocel.2023.106396
Autor:
Mikayel Ginovyan, Hayarpi Javrushyan, Gayane Petrosyan, Barbara Kusznierewicz, Izabela Koss-Mikołajczyk, Zuzanna Koziara, Monika Baranowska, Patrycja Jakubek, Anna Karapetyan, Naira Sahakyan, Alina Maloyan, Agnieszka Bartoszek, Nikolay Avtandilyan
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6101009621e88e83d703756e2c90e8ae
https://doi.org/10.2139/ssrn.4214518
https://doi.org/10.2139/ssrn.4214518
Autor:
Agnieszka Bartoszek, Jacek Namieśnik, Monika Baranowska, Wojciech Chrzanowski, Michael Wormstone, Zuzanna Koziara, Klaudia Suliborska
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-18 (2021)
Scientific Reports
Scientific Reports
Food synergy concept is suggested to explain observations that isolated antioxidants are less bioactive than real foods containing them. However, mechanisms behind this discrepancy were hardly studied. Here, we demonstrate the profound impact of inte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9f7f0a4ac8d999214a444bacc15d06e
https://ueaeprints.uea.ac.uk/id/eprint/80281/
https://ueaeprints.uea.ac.uk/id/eprint/80281/
Publikováno v:
Proceedings, Vol 11, Iss 1, p 25 (2019)
Flavonoids are polyphenolic compounds commonly found in plants. As dietary components, they have been shown to exhibit numerous pro-health properties that are believed to be associated with their antioxidant effects. In this study, the antioxidant ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbccc307fc769c27f4e75abd2e0930c1
https://www.mdpi.com/2504-3900/11/1/25
https://www.mdpi.com/2504-3900/11/1/25