Search Results - "Koziara, Zuzanna"

Interactions between polyphenolic antioxidants quercetin and naringenin dictate the distinctive redox-related chemical and biological behaviour of their mixtures by Baranowska, Monika, Koziara, Zuzanna, Suliborska, Klaudia, Chrzanowski, Wojciech, Wormstone, Michael, Namieśnik, Jacek, Bartoszek, Agnieszka

“…Food synergy concept is suggested to explain observations that isolated antioxidants are less bioactive than real foods containing them. However, mechanisms…”
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The Toolbox of Methods for Multidirectional Characterization of Dietary Nucleic Acids; Verification for Raw and Processed Food Products by Cieślewicz, Joanna, Koziara, Zuzanna, Ćwiklińska, Wiktoria, Bartoszek, Agnieszka

“…Currently, the nutritional value of food is associated mainly with components such as proteins, carbohydrates, and lipids. However, another important…”
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Microscopic Imaging to Visualize the Distribution of Dietary Nucleic Acids in Food Products of Various Origins by Kościelak, Anna, Koziara, Zuzanna, Maria, Ana Pons, Płatek, Rafał, Bartoszek, Agnieszka

“…Dietary nucleic acids (dietNAs) are being increasingly recognized as important food components with nutritional value. However, the precise dietary…”
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Anti-cancer effect of Rumex obtusifolius in combination with arginase/nitric oxide synthase inhibitors via downregulation of oxidative stress, inflammation, and polyamine synthesis by Ginovyan, Mikayel, Javrushyan, Hayarpi, Petrosyan, Gayane, Kusznierewicz, Barbara, Koss-Mikołajczyk, Izabela, Koziara, Zuzanna, Kuczyńska, Monika, Jakubek, Patrycja, Karapetyan, Anna, Sahakyan, Naira, Maloyan, Alina, Bartoszek, Agnieszka, Avtandilyan, Nikolay

“…Cancer continues to be a leading cause of death worldwide, making the development of new treatment methods crucial in the fight against it. With cancer…”
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Comparison of Redox Properties of Flavonoid Aglycones and Corresponding Glycosides and Their Mixtures in the Cellular Model by Zuzanna Koziara, Monika Baranowska, Agnieszka Bartoszek, Jacek Namieśnik

“…Flavonoids are polyphenolic compounds commonly found in plants. As dietary components, they have been shown to exhibit numerous pro-health properties that are…”
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