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Anna Podsędek

Bio: Anna Podsędek is an academic researcher from Lodz University of Technology. The author has contributed to research in topics: ABTS & Viburnum opulus. The author has an hindex of 22, co-authored 54 publications receiving 2357 citations. Previous affiliations of Anna Podsędek include Medical University of Łódź & University of Łódź.


Papers
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Journal ArticleDOI
TL;DR: In this article, the content, composition, and antioxidant capacity both lipid- and water-soluble antioxidants in raw Brassica vegetables are discussed. But, the effects of post-harvest storage, industrial processing, and different cooking methods on stability of bioactive components and antioxidant activity also were discussed.
Abstract: Dietary antioxidants, such as water-soluble vitamin C and phenolic compounds, as well as lipid-soluble vitamin E and carotenoids, present in vegetables contribute both to the first and second defense lines against oxidative stress. As a result, they protect cells against oxidative damage, and may therefore prevent chronic diseases, such as cancer, cardiovascular disease, and diabetes. Brassica vegetables, which include different genus of cabbage, broccoli, cauliflower, Brussels sprouts, and kale, are consumed all over the world. This review focuses on the content, composition, and antioxidant capacity both lipid- and water-soluble antioxidants in raw Brassica vegetables. The effects of post-harvest storage, industrial processing, and different cooking methods on stability of bioactive components and antioxidant activity also are discussed.

994 citations

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TL;DR: Among fruits tested, blue honeysuckle and red gooseberry exhibited the highest inhibitory activity with respect to the carbohydrate degrading enzymes, while lingonberry had the strongest anti-lipase activity.
Abstract: Dietary inhibitors of fats and carbohydrates degrading enzymes can reduce obesity and type 2 diabetes. In this study, we screened crude extracts from 30 commonly consumed fruits to test their in vitro inhibitory effect against key enzymes relevant for obesity (pancreatic lipase) and type 2 diabetes (α-glucosidase and α-amylase), total phenolic content (Folin–Ciocalteu method), and antioxidant capacity (ABTS and FRAP). The IC50 values of the fruits tested varied from 39.91 to >400 mg/mL, from 1.04 to >80 mg/mL, and from 0.72 to 135.07 mg/mL against α-glucosidase, α-amylase, and pancreatic lipase, respectively. Antioxidant capacity ranged from 0.66 to 124.66 μmol of TE/g of fruit and strongly correlated with phenolic content, while the enzyme inhibition was poorly correlated with total phenolic and antioxidant capacity. Among fruits tested, blue honeysuckle and red gooseberry exhibited the highest inhibitory activity with respect to the carbohydrate degrading enzymes, while lingonberry had the strongest ant...

185 citations

Journal ArticleDOI
TL;DR: Two in vitro cytotoxicity assays, new (PB) and classic (MTT) are compared in the assessment of viability of human umbilical vein endothelial cells (HUVECs) in the presence of selected plant extracts and fluorometric PrestoBlue assay is recommended.

178 citations

Journal ArticleDOI
TL;DR: In this article, the level of phenolic compounds and polyphenol oxidase (PPO) activity of ten apple varieties, harvested at commercial maturity, were analyzed, paying special attention to the level and composition of the apple varieties.
Abstract: Ten apple varieties, harvested at commercial maturity, were analysed, paying special attention to the level of phenolic compounds and polyphenol oxidase (PPO) activity. The results pointed to great quantitative differences in the composition of the apple varieties, and particularly in their phenolic contents. Their total polyphenol content ranged from 2.3 to 3.6 g/kg. Chlorogenic acid was the main phenolic compound found in the varieties studied, and its concentrations varied from 30 to 430 mg/kg, and were 4–20 times higher than those of catechins. Only in Szampion and Elstar were the concentrations of catechins higher. Amongst the flavanol monomers, the main compound was (–)epicatechin, whose concentration varied from 18 to 89 mg/kg. The (+)catechin concentration ranged from 4 to 21 mg/kg. The dominant proanthocyanidins were oligomers up to trimers. In Warta apples, the concentrations of these oligomers were about 3 times higher than those of monomers. The level of PPO activity ranged from 270 units (U)/g in Szampion to 3120 U/g in Warta. No correlation was found between the concentrations of certain phenolic compounds, nor between PPO activity and phenolic or ascorbic acid concentrations. The results gave important information regarding the best use of the apple varieties investigated, i.e. for direct consumption due to their high nutritional value, or for processing.

149 citations

Journal Article
TL;DR: In this paper, the content, composition, and antioxidant capacity both lipid and water-soluble antioxidants in raw Brassica vegetables are discussed. And the effects of post-harvest storage, industrial processing, and different cooking methods on stability of bioactive components and antioxidant activity also have been discussed.
Abstract: Dietary antioxidants, such as water-soluble vitamin C and phenolic compounds, as well as lipid-soluble vitamin E and carotenoids, present in vegetables contribute both to the first and second defense lines against oxidative stress. As a result, they protect cells against oxidative damage, and may therefore prevent chronic diseases, such as cancer, cardiovascular disease, and diabetes. Brassica vegetables, which include different genus of cabbage, broccoli, cauliflower, Brussels sprouts, and kale, are consumed all over the world. This review focuses on the content, composition, and antioxidant capacity both lipidand water-soluble antioxidants in raw Brassica vegetables. The effects of post-harvest storage, industrial processing, and different cooking methods on stability of bioactive components and antioxidant activity also are discussed. r 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

140 citations


Cited by
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Journal ArticleDOI
TL;DR: A review of phenolic and polyphenolic compounds can be found in this article, which summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology.

1,800 citations

Journal ArticleDOI
TL;DR: The high content of phenolic compounds, antioxidant activity, and antiproliferative activity of apple peels indicate that they may impart health benefits when consumed and should be regarded as a valuable source of antioxidants.
Abstract: Consumption of fruits and vegetables has been shown to be effective in the prevention of chronic diseases. These benefits are often attributed to the high antioxidant content of some plant foods. Apples are commonly eaten and are large contributors of phenolic compounds in European and North American diets. The peels of apples, in particular, are high in phenolics. During applesauce and canned apple manufacture, the antioxidant-rich peels of apples are discarded. To determine if a useful source of antioxidants is being wasted, the phytochemical content, antioxidant activity, and antiproliferative activity of the peels of four varieties of apples (Rome Beauty, Idared, Cortland, and Golden Delicious) commonly used in applesauce production in New York state were investigated. The values of the peels were compared to those of the flesh and flesh + peel components of the apples. Within each variety, the total phenolic and flavonoid contents were highest in the peels, followed by the flesh + peel and the flesh....

1,590 citations

Journal ArticleDOI
TL;DR: This overview provides a cursory account of the source, extraction and analysis of phenolics in fruits, vegetables and cereals.

1,251 citations

Journal ArticleDOI
TL;DR: This review summarizes current knowledge on the bioactivities of grape phenolics and describes the extraction, isolation and identification methods of polyphenols from grape as well as their bioavailability and potential toxicity.
Abstract: The dietary consumption of grape and its products is associated with a lower incidence of degenerative diseases such as cardiovascular disease and certain types of cancers. Most recent interest has focused on the bioactive phenolic compounds in grape. Anthocyanins, flavanols, flavonols and resveratrol are the most important grape polyphenols because they possess many biological activities, such as antioxidant, cardioprotective, anticancer, anti-inflammation, antiaging and antimicrobial properties. This review summarizes current knowledge on the bioactivities of grape phenolics. The extraction, isolation and identification methods of polyphenols from grape as well as their bioavailability and potential toxicity also are included.

868 citations

Journal ArticleDOI
TL;DR: In this article, the effects of protein-phenolic interactions under various conditions on protein and phenolic compound's structure and functionality are described, including temperature, pH, protein type and concentration, and the type and structure of phenolic compounds.

856 citations