Screening of the antioxidant and nutritional properties, phenolic contents and proteins of five durian cultivars.

The antioxidant activities of different durian cultivars at the same stage of ripening (Mon Thong, Chani, Kan Yao, Pung Manee and Kradum) were compared in order to choose the best as a supplement in the human diet. Total polyphenols (mg gallic acid equivalent/100 g fresh weight (FW)) and flavonoids (mg catechin equivalent (CE)/100 g FW) in Mon Thong (361.4+/-23.

Dietary supplements selected by young people exercising in fitness rooms in Kraków and environs.

The purpose of this study was to determine the prevalence of the use of dietary supplements among the young people exercising in fitness rooms in Krak6w and environs. In this study, 81% of the population used some form of dietary supplement; nutritional supplements were used by 21% of women and 60% of men, and were used most frequently by young people 21-25 years of age. The most popular supplement s were creatine, (20%) and HMB-beta-hydroxy-betamethylbutyrate (19%).

The bioactivity of processed garlic (Allium sativum L.) as shown in vitro and in vivo studies on rats.

Garlic (Allium sativum L.) is widely used as an obligatory part in many cooked dishes loosing during this process a certain part of its bioactivity. Antioxidant capacity measured by the ferric-reducing/antioxidant power (FRAP) method and by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical assay was the highest in raw and in a short time processed garlic samples by cooking.

Dose-dependent influence of commercial garlic (Allium sativum) on rats fed cholesterol-containing diet.

The aim of this investigation was to evaluate the dose-dependent influence of commercial garlic on rats fed cholesterol-containing diets. It was found that commercial garlic contains high concentrations of dietary fibers, microelements, and total polyphenols, and its total antioxidant capacity as determined by two independent assays [1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS)] was similar to that of the original garlic samples. Wistar rats (35) were randomly divided into five diet groups, named control, Chol, Garlic500, Garlic750, and Garlic1000.

Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon.

Fresh persimmon contains high quantities of bioactive compounds, but is only available in the autumn and winter months. The aim of this investigation was to compare fresh and dried persimmon in order to determine whether the latter could be a substitute for fresh fruit. It was found that the contents of dietary fibers and trace elements in fresh and equivalent quantities of dried fruits were comparable.

Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic.

Garlic (Allium sativum L.) is an essential part of Polish, Ukrainian, and Israeli cuisine. The aim of this investigation was to compare the changes in bioactive compounds, proteins, and antioxidant potentials in fresh Polish, Ukrainian, and Israeli garlic samples after subjection to cooking temperature.

[Pilot study of aluminum plasma level in healthy subjects in Poland].

Unlabelled: The aim of the study was to estimate mean aluminum concentration in the plasma of Polish healthy subjects.

Materials And Methods: The study group consisted of 24 healthy adult volunteers aged 25-65, both genders. The results of the analysis of AI in serum (or plasma) in 128 samples from 107 dialyzed patients assessed during routine checkup, were compared with the group of normal subjects.

[Assessment of the quality of edible fats consumed by selected groups of students in Cracow].

Unlabelled: The aim of the study was to assess the quality of edible fats consumed by selected students from Kraków, Poland.

Material And Methods: The first group were students of year 4 of the Faculty of Pharmacy of the Collegium Medicum, Jagiellonian University, who during their course of study acquire knowledge of the most recent research concerning health risks and advantages of several types of fats. The second group were students of year 4 of the Philological Faculty of the Jagiellonian University (Institute of English Philology), whose course of study does not included these issues.