Przeglądaj {{ collection }} wg Autor "Żyżelewicz, Dorota"

Teraz wyświetlane 1 - 3 z 3

Antioxidant and antiradical properties of extracts derived from cocoa bean
(Lodz University of Technology Press, 2015) Żyżelewicz, Dorota; Bojczuk, Małgorzata
Plant phenolic compounds are important low molecular mass antioxidants coming from the diet. They are widely found in fruits, vegetables, cereals, tea, wine, chocolate and chocolate products and over the last few years have been the focus of a number of studies concerning their potential to reduce the morbidity due to some cancers or heart diseases as a result of their antioxidant activity (Caillet et al., 2011). Cocoa polyphenols, mainly flavanols and procyanidins, have been reported in many studies as bioactive compounds with antioxidant, antiradical and anticarcinogenic properties (Record et al., 2003; Oloyede and Abimbade, 2014). They have been shown to protect against diseases like coronary heart disease, cancer, neurodegenerative disorders, mostly as a result of their antioxidant and antiradical properties (Bruna et al., 2009). Additionally, cocoa polyphenols have been suggested to have a positive influence on cardiovascular health through lowering the rate of low-density lipoprotein (LDL) oxidation and inhibition of platelet activation (Radojčič Redovniković et al., 2009).
Antioxidant properties of flours of different origins
(Lodz University of Technology Press, 2015) Miśkiewicz, Karolina; Nebesny, Ewa; Rosicka-Kaczmarek, Justyna; Żyżelewicz, Dorota
Plant materials are a rich source of many biologically active compounds that can be applied to food products or intended for direct consumption. Among the plant products Among the plant products with a particularly high antioxidant activity are berries, herbs, spices, grains and legumes. Flour is one of the main raw materials used in both bakery and pastry industry. Flours are rich in biologically active compounds and possess antioxidant properties. According to the literature, botanical origin of raw vegetable materials affects the polyphenol content as well as the antioxidant properties of flours derived from them [1]. The aim of the study was to determine the polyphenol content and antioxidant properties of flours of different origins.
XLIV Konferencja Komitetu Nauk o Żywności i Żywieniu PAN: nauka, technologia i innowacje w żywności i żywieniu - materiały konferencji naukowej - komunikaty
(Wydawnictwo Politechniki Łódzkiej, 2019) Oracz, Joanna; Grzelczyk, Joanna; Klewicki, Robert; Żyżelewicz, Dorota