Publications by authors named "T Leszczynska"
Background/objectives: Melanoma malignum is considered the most dangerous form of skin cancer, characterized by the exceptional resistance to many conventional chemotherapies. The aim of this study was to evaluate the effect of Nutramil Complex (NC)-Food for Special Medical Purpose (FSMP), on two types of melanoma cell lines, primary WM115 and malignant WM266-4.
Methods: At 24 h after seeding, growth medium was replaced with a medium containing encoded treatments of NC or NC-CC (Nutramil Complex without calcium caseinate) at various concentrations.
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.
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- A study evaluated muffins fortified with varying amounts of white clover flowers (0% to 10%) to assess their functional properties and consumer appeal.
- The addition of white clover significantly improved the muffins' nutritional profile, enhancing protein, dietary fiber, and antioxidant levels while decreasing glycemic index values and melanoma cell viability.
- Overall, muffins enriched with white clover flowers offer a promising alternative for healthier confectionery options.
Article Synopsis
- Milk and dairy products are crucial for the balanced diet of children aged 10-12, but their consumption frequency is relatively low.
- The study surveyed 12,643 children and their parents to understand the factors influencing dairy consumption, including nutrition knowledge, lifestyle, and family habits.
- Key findings indicate that children with better nutrition knowledge, higher physical activity, more sleep, and those living in urban areas consume more dairy, highlighting the importance of family meals together in promoting better dietary habits.
Article Synopsis
- 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.*