ANTIOXIDATIVE PROPERTIES OF SOME VEGETABLE PRODUCTS TRADITIONAL FOR DIETS IN CENTRAL EUROPE - SHORT REPORT.

The results of epidemiological studies published in the 70s suggested that diets of certain Central European states might contain unique chemopreventive components. We investigated the antioxidative properties of traditional foods such as sauerkraut or beet roots, typical for diets in Central Europe and less common in other parts of the world. Some of the foods tested displayed free radical scavenging activity comparable to green tea used as a positive control. Particularly effective in this regard were beet root concentrate, sauerkraut juice and fermented cucumbers. Additionally, comet assay showed that sauerkraut juice protected cultured HL-60 cells against oxidative DNA damage in a dose dependent manner.

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Comparison of the Antioxidant Activity of Commercial Honeys, Before and After In-Vitro Digestion

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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.