Publications by authors named "Joanna Krzeminska"
Background: Iodine is one of the essential trace elements for human life. The main objective of the biofortification of plants with iodine is to obtain food with a higher content of this element compared to conventional food. Biofortification of plants with iodine can increase the intake of this trace element by different populations.
View Article and Find Full Text PDFIodine deficiency in the diet globally continues to be a cause of many diseases and disabilities. Kale is a vegetable that has health-promoting potential because of many nutrients and bioactive compounds (ascorbic acid, carotenoids, glucosinolates and phenolic compounds). Brassica vegetables, including kale, have been strongly recommended as dietary adjuvants for improving health.
View Article and Find Full Text PDFIodine deficiency in the diet creates the need to search for innovative, more sustainable and more effective strategies for enriching food with this microelement. The adopted research hypothesis assumed that the use of organic forms of iodine for supplementation of lettuce ( L.), compared to mineral iodine, has a more favorable effect not only on the concentration of iodine, but also on the yield and the content of other chemical components determining its nutritional and health-promoting value.
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- The study focuses on the impact of different heat treatments on the iodine content and overall nutritional value of curly kale biofortified with a specific iodine compound (5,7-diiodo-8-quinolinol).* -
- Results indicate steaming is the most effective method for preserving iodine levels during cooking, with the red kale variety ('Redbor F') showing better iodine stability compared to the green variety ('Oldenbor F').* -
- Additionally, the feeding experiment with Wistar rats revealed that the iodine from the biofortified kale was more bioavailable than iodine from standard diets, suggesting potential for further research on dietary improvements.*
Iodine (I) is considered a beneficial element or even micronutrient for plants. The aim of this study was to determine the molecular and physiological processes of uptake, transport, and metabolism of I applied to lettuce plants. KIO, KIO + salicylic acid, 5-iodosalicylic acid and 3,5-diiodosalicylic acid were applied.
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