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    Wyświetlanie 1-2 z 2
    Tytuł:
    Characteristics and biological properties of ferulic acid
    Autorzy:
    Dędek, Kamil
    Rosicka-Kaczmarek, Justyna
    Nebesny, Ewa
    Kowalska, Gabriela
    Powiązania:
    https://bibliotekanauki.pl/articles/410448.pdf
    Data publikacji:
    2019
    Wydawca:
    Politechnika Łódzka. Wydawnictwo Politechniki Łódzkiej
    Tematy:
    ferulic acid
    FA
    health-promoting properties of FA
    synthesis of FA in plants
    metabolism of FA
    kwas ferulowy
    własciwości prozdrowotne kwasu ferulowego
    synteza kwasu ferulowego u roślin
    metabolizm kwasu ferulowego
    Opis:
    The interest in the properties of hydroxycinnamic acids with health-promoting properties is constantly increasing. That is why more and more research is being conducted to better understand these properties. Ferulic acid, FA (4-hydroxy-3-methoxycinnamic acid) is a derivative of hydroxycinnamic acid found in the plant tissue. It is possible to find him among others in bran cereal, popcorn bamboo shoots, and coffee. According to available literature data ferulic acid has a lot of biological properties, particularly appreciated in medicine. Its bioactive properties effectively contribute to the fight against diseases described as a civilization, including neurodegenerative diseases that increase the incidence. As reported the World Alzheimer Report, the number of people with dementia progression in 2016 exceeded 47.5 million, of which 33.5 million were diagnosed with Alzheimer's disease. According to the WHO estimates, this number will triple by 2050. The manuscript presents health-promoting properties of FA on the example of its antioxidant, antidiabetic, hepatoprotective, anti-atherosclerotic, neuroprotective, antineoplastic and antibacterial properties. In addition, the reaction of its synthesis in plants and in-vivo metabolization have been explained. The collected data suggest that bioactive FA molecules can effectively reduce the risk of civilization diseases and significantly reduce the level of oxidative stress contributing to the formation of neurodegenerative diseases.
    Źródło:
    Biotechnology and Food Science; 2019, 83, 1; 71-85
    2084-0136
    2299-6818
    Pojawia się w:
    Biotechnology and Food Science
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The influence of selected process factors on the physicochemical and biological properties of honeys: A review
    Autorzy:
    Kowalska, Gabriela
    Rosicka-Kaczmarek, Justyna
    Olejnik, Tomasz P.
    Dędek, Kamil
    Powiązania:
    https://bibliotekanauki.pl/articles/410394.pdf
    Data publikacji:
    2019
    Wydawca:
    Politechnika Łódzka. Wydawnictwo Politechniki Łódzkiej
    Tematy:
    honey
    Maillard reaction
    hydroxymethylfurfural
    antioxidant activity
    heating
    miód
    reakcja Maillarda
    hydroksymetylofurfural
    aktywność antyoksydacyjna
    ogrzewanie
    Opis:
    Honey is one of the world's most valued natural food products. Characteristic, pleasant aroma, golden colour, sweet taste and healthpromoting properties cause a continuous increase of honey consumption in the European Union. The most wanted is regional honey. However, imported honey available on the market has often lower prices. The honey obtained can be heat treated, which reduces water content and can slow down the growth of the microorganisms, which are responsible for the undesirable fermentation of honey. Unprocessed honey appears to be the healthiest, but in practice, it’s often heat treated to slow down or back up the crystallization process and to make its dosage during technical processes easier. It is widely believed that heating of honey may have a harmful impact on its properties. There are countless articles of popular science, that warn of heating and cooking with honey. Should honey never be heated? The aim of this work is to give an overview of the influence of technical processes on the physicochemical and health-promoting properties of honey. The results demonstrated that the physicochemical and bioactive properties of honey are significantly affected by thermal treatment. As a result of the temperature, it comes to the Maillard reaction, during which HMF is synthesized. Furthermore, heating affects the activity of the enzymes contained in honey, among others, diastase and inverses. However, few studies made in this field show that honey heat treatment may work in favour of antioxidant properties. Depending on the type of honey, melanoidins may increase or decrease the antioxidant activity.
    Źródło:
    Biotechnology and Food Science; 2019, 83, 1; 57-69
    2084-0136
    2299-6818
    Pojawia się w:
    Biotechnology and Food Science
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

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