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Keyword Oxidative stress
 
REVIEW ARTICLE
 

Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review
Jesús Miguel Magaña Cerino, Héctor Arturo Peniche Pavía, Axel Tiessen, Carmen Magdalena Gurrola Díaz
Pol. J. Food Nutr. Sci. 2020;70(2):85–99
DOI: https://doi.org/10.31883/pjfns/113272
 
ORIGINAL ARTICLE
 

Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress
Qiang Zhang, Caie Wu, Yujun Sun, Tingting Li, Gongjian Fan
Pol. J. Food Nutr. Sci. 2019;69(3):255–265
DOI: https://doi.org/10.31883/pjfns/110134
 
ORIGINAL ARTICLE
 

Continuous Consumption of Reused Palm Oil Induced Hepatic Injury, Depletion of Glutathione Stores, and Modulation of Cytochrome P450 Profiles in Mice
Waranya Chatuphonprasert, Yollada Sriset, Kanokwan Jarukamjorn
Pol. J. Food Nutr. Sci. 2019;69(1):53–61
DOI: https://doi.org/10.31883/pjfns-2019-0009
 

Effect of Green Tea Extract-Enriched Diets on Insulin and Leptin Levels, Oxidative Stress Parameters and Antioxidant Enzymes Activities in Obese Mice
Hana Bártíková, Iva Boušová, Petra Matoušková, Barbora Szotáková, Lenka Skálová
Pol. J. Food Nutr. Sci. 2017;67(3):233–240
DOI: https://doi.org/10.1515/pjfns-2017-0004
 

Evaluation of Mango Byproduct Extracts as Antioxidant against Pb-acetate induced Oxidative Stress and Genotoxicity in Mice
Aida I. EL Makawy, Ihab S. Ashoush, Omaima M. Abd-Elmoneim
Pol. J. Food Nutr. Sci. 2015;65(1):39–47
DOI: https://doi.org/10.1515/pjfns-2015-0009
 

Plant Food Extracts as Source of Bioactive Compounds for Prevention of Cisplatin-Induced Kidney Dysfunction in Rats
Sahar Y. Al-Okbi, Doha A. Mohamed, Thanaa E. Hamed, Reham SH. Esmail, Souria M. Donya
Pol. J. Food Nutr. Sci. 2014;64(1):49–57
DOI: https://doi.org/10.2478/v10222-012-0092-2
 

POLYUNSATURATED FATTY ACIDS FAMILY N-3– PROOXIDANT OR ANTIOXIDANT FACTOR IN DIABETES MELLITUS? – A REVIEW

Bogna Grygiel-Górniak, Jane McEneny, Juliusz Przysławski
Pol. J. Food Nutr. Sci. 2010;60(1):7–12
 

TOCOPHEROL ACETATE VS. OXIDATIVE STRESS INDUCED BY PHYSICAL EXERCISE IN RATS
Anna Gronowska-Senger, Magdalena Górnicka, Katarzyna Kołodziejska
Pol. J. Food Nutr. Sci. 2009;59(3):263–269
 

EFFECT OF DAILY CONSUMPTION OF A VARIETY OF GRAINS ON SOME OF TYPE 2 DIABETIC COMPLICATIONS
Lobna A. Ghattas, Laila M. Hanna, Salwa M. El-Shebini, Salwa T. Tapozada
Pol. J. Food Nutr. Sci. 2008;58(4):503–509
 

EFFECT OF L-ARGININE ON LEAD INDUCED OXIDATIVE STRESS IN THE BLOOD OF RATS WITH DIFFERENT RESISTANCE TO HYPOXIA
Halyna Tkachenko, Nataliya Kurhalyuk, Liliya Khabrovska, Piotr Kamiński
Pol. J. Food Nutr. Sci. 2007;57(3):387–394
 

LOW MOLECULAR WEIGHT ANTIOXIDANTS IN THE CEREAL GRAINS - A REVIEW
Henryk Zieliński
Pol. J. Food Nutr. Sci. 2002;52(1):3–9
 
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eISSN:2083-6007
ISSN:1230-0322
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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