Anna Gramza Michalowska

Anna Gramza Michalowska
Poznań University of Life Sciences · Department of Gastronomy Science and Functional Foods

Professor, DSc, PhD

About

147
Publications
87,633
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3,018
Citations
Citations since 2017
73 Research Items
2232 Citations
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20172018201920202021202220230100200300400500600
20172018201920202021202220230100200300400500600
20172018201920202021202220230100200300400500600

Publications

Publications (147)
Article
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The favourable role of dietary antioxidants in cardiovascular diseases (CVDs) and protection from them is widely discussed, and total dietary antioxidant capacity (TAOX) is perceived as a diet-quality marker. Data concerning TAOX and its dietary sources related to seasonal variability are limited. We aimed to analyse the TAOXs, seasonal variability...
Article
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In women, menopause is associated with disorders related to calcium and iron content, which may increase the risk of osteoporosis. This study aimed to determine the effect of calcium deficiency on the iron content in ovariectomized rats. This study included 30 3-month-old female rats, which were divided into three groups: group C ( n = 10)—control...
Article
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Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to pickle them using lactic acid bacteria. The use of such a process creates a new product with high health value, thanks to the active i...
Article
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The effectiveness of calcium depends on its source, i.e., salt it is supplied with. This study aimed to determine the effects of calcium lactate in diet on inflammation and oxidative stress markers in ovariectomized rats. A total of 40 female Wistar rats were included in this study, which were divided into four groups. The control group was fed a s...
Article
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The current fashion for healthy food and the increasing number of people with lactose intolerance make fermented vegetables increasingly important. On top of this, surpluses unused in the vegetable harvest can become a potential source of “green waste”. The use of fermentation and freeze-drying can result in a valuable, sustainable product that can...
Article
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Early detection of the dysfunction of the cardiac autonomic regulation (CAR) may help in reducing cannabis-related cardiovascular morbidities. The current study examined the occurrence of changes in the CAR activity that is associated with the consumption of bhang, a cannabis-based product. For this purpose, the heart rate variability (HRV) signals...
Article
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Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have drive...
Article
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Total phenolic content (TPC) in extracts of basil depended on the cultivar and type of fertilization used in cultivation. TPC was determined spectrophotometrically with the Folin–Ciocalteu reagent. The antioxidant activity of extracts was analyzed by scavenging of DPPH and ABTS radicals, on the basis of metal chelating ability (MetChel) and ferric...
Article
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This study aimed to evaluate the effects of enriched pumpkin on calcium status in ovariectomized rats. The study was conducted in sixty female Wistar rats, which were divided into six groups: a group fed a standard diet (C) and five ovariectomized groups fed a standard diet (OVX_C) or a diet with calcium lactate (CaL), with calcium lactate-enriched...
Article
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The aim of the study was to evaluate the effect of the addition of Fagopyrum esculentum Moench buckwheat sprouts modified with the addition of Saccharomyces cerevisiae var. boulardii to an atherogenic diet on the metabolism of sterols and fatty acids in rats. It was noticed in the study that the group fed with modified sprouts (HFDPRS) had a greate...
Article
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The beetroot and red bell pepper are vegetables rich in active ingredients, and their potential for health benefits are crucial. Both presented raw materials are rich in natural pigments, but are unstable and seasonal; thus, it was decided to take steps to extend their durability. Lactic fermentation has been recognized as a food preservation metho...
Article
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Food waste, such as eggshell, can be an environmental problem if it is not properly managed. One of the ways to solve this is by using the eggshell as the cheap calcium source in food products. Polish gingerbread fortified with chicken eggshell powder (ESP) calcium was developed to solve the eggshell waste problem and to reduce the risk of osteopor...
Article
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The effect of coffee (caffeinated) on electro-cardiac activity is not yet sufficiently researched. In the current study, the occurrence of coffee-induced short-term changes in electrocardi-ogram (ECG) signals was examined. Further, a machine learning model that can efficiently detect coffee-induced alterations in cardiac activity is proposed. The E...
Article
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This paper describes a notion of substitutions in food recipes and their ontology design pattern. We build upon state-of-the-art models for food and process. We also present scenarios and examples for the design pattern. Finally, the pattern is mapped to available and relevant domain ontologies and made publicly available at the ontologydesignpatte...
Article
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Pulse-based snack bars incorporated with probiotics were developed to provide an overview for the preparation of simple functional food concerning the antioxidant load and iron status improvement. The study focused on the application of microencapsulated probiotics in dry matrices, such as chickpeas and green lentils, in snack bars. The study aims...
Article
Puerarin is a compound from the group of isoflavones, naturally occurring in plants of the genus Pueraria, whose representatives include, among others, Pueraria lobata and Pueraria mirifica. Relatively many scientific studies on the biological activity of puerarin have been conducted so far. It seems that most attention was paid to the effect of pu...
Article
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A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and cor...
Article
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Background: and objectives. Ovariectomy leads to an alteration of estrogen status associated with impaired calcium metabolism, reduced bone mineral density, and disorder in lipid metabolism. Calcium deficiency may enhance the effect of estrogen-deficiency condition. Therefore, this study aimed to define whether a calcium deficit in a diet affected...
Article
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Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable po...
Article
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Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, a...
Article
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In this research, supercritical CO2 extraction is applied to extract bioactive compounds from Lamium album (white dead nettle, Lamiaceae). Extraction was performed at various temperatures (40, 50, and 60 °C) using methanol as co-solvent at a constant flow rate of CO2, methanol, and pressure. The collected extracts were characterized in terms of ant...
Article
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Phenolic compounds and thiamine may serve as therapies against oxidative stress-related neurodegenerative diseases. However, it is important to note that these components show high instability under changing conditions. The study’s aim was to determine the impact of the thiamine concentration (hydrochloride—TH and pyrophosphate—TP; in the range 0.0...
Article
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Because the world’s population is deficient in dietary calcium, it is important to search for new sources of this essential mineral for the bones and the entire body. One of the innovative foods that could act as such a source is pumpkin enriched with calcium lactate by means of osmotic dehydration. Providing the body with easily absorbable calcium...
Article
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Chocolate and tea leaves are considered the most valuable sources of highly bioactive polyphenols due to their potential anti-cancer properties and beneficial effects on the cardiovascular and nervous systems. The objective of the present study was the development of a sensory profiling modality that is correlated with the taste of the chocolate en...
Article
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Active women or women of reproductive age (15–49 years old) have a high risk of suffering from anaemia. Anaemia is not solely caused by iron deficiency, however, the approaches to improve iron status in both cases are greatly related. Improving the iron status of active women can be done by dietary intervention with functional food. This review aim...
Article
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The elderly population is increasing globally and is predicted to reach 1.5 billion in 2050. The quality of life of the elderly must be concerned, for example, with developing functional food for the elderly. In this article, the development of functional food to reduce the risk of osteoporosis in the elderly is reviewed. Oxidative stress is one of...
Chapter
This chapter covers carotenoids, a class of over 700 lipid-soluble bioactive compounds. The key topics of the chapter are carotenoids chemical structure, potential in nutrition, and a broad spectrum of biological functions for health benefits and therapeutic applications. The properties of lycopene β-carotene, astaxanthin, lutein, and zeaxanthin ar...
Chapter
This chapter covers methylxanthines, with a focus on caffeine, theophylline, and theobromine. The key topics of the chapter cover the chemical structure of methylxanthines, their potential in nutrition, and a broad spectrum of biological functions for pharmacological applications. The content of methylxanthines in food and their bioavailability are...
Article
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Food waste is a pressing problem in Western countries. Increased food waste production directly affects environmental changes and pollution, including greenhouse gas emissions and contamination with packaging. In Poland, 9.2 million tons of food is lost annually, 53% of which is produced by consumers. To minimize food waste by consumers, it is nece...
Article
Często obserwuje się w diecie kobiet niedobór wapnia, dlatego też ważne jest poszukiwanie nowych źródeł tego niezbędnego składnika mineralnego. Jednym z innowacyjnych produktów jest dynia wzbogacona w wapń. Dostarczenie do organizmu łatwo przyswajalnego wapnia może mieć wpływ na zmniejszenie objawów związanych z menopauzą. Celem pracy było określen...
Article
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Phytosterols are naturally occurring substances in foods of plant origin that have positive effects on the human body. Their consumption can reduce the level of low density lipoprotein (LDL) cholesterol. The presence of unsaturated bonds in their structure leads to their oxidation during production, storage, and thermal processes. The aim of the st...
Article
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Chokeberry fruit exhibits a high level of pro-health potential, associated with a significant amount of polyphenol content and antioxidant activity. The fruit is easily perishable and therefore needs to be processed in short order to ensure its availability throughout the year. For this purpose, the fruit is dried, which has an impact on the preser...
Article
Osmotic dehydration is used as a pre-treatment before drying. This process can also be used as a method of modulation of the sensory values of plant components and fortifying them with selected components. The aim of this study was to examine the effect of osmotic dehydration as a method of pumpkin flesh 'Melon Yellow' (Cucurbita maxima) fortificat...
Article
Food can be a source of valuable peptides with high bioactivity,which regulate the functioning of cardiovascular and nervous systems. The aim of the study was to evaluate the possibility of usage ricotta after hydrolysis to obtain innovative chocolate desserts. It was shown that the hydrolysis of whey proteins in ricotta had insignificant effect on...
Article
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Black chokeberry (Aronia melanocarpa) is a fruit with increasing popularity in consumption and processing. Recent research has strengthened the position of chokeberry as a source of phenolic compounds, antioxidants with high pro-health values, therefore it is important to investigate other substances protecting biologically active compounds during...
Article
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In recent years, there has been an increased interest observed concerning the relationship between the consumption of highly processed foods and health impact [...]
Article
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This study evaluated the effect of adding a new step, termed conditioning, to the traditional processing of leaves from Morus alba var. zolwinska wielkolistna grown in Poland (WML-P). This step, modeled on tea leaves processing, was conducted in a controlled environment on a semi-technical scale. The primary goal was to evaluate the effect of the W...
Article
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Antioxidants are a wide group of chemical compounds characterized by high bioactivity. They affect human health by inhibiting the activity of reactive oxygen species. Thus, they limit their harmful effect and reduce the risk of many diseases, including cardiovascular diseases, cancers, and neurodegenerative diseases. Antioxidants are also widely us...
Article
The number and proportion of older adults are increasing globally, and it is predicted that in 2020, there will be 723 million people worldwide aged 66 and older. In recent decades, numerous studies showed that healthy eating is positively associated with better nutritional status and quality of life, and the decreased incidence of noncommunicable...
Article
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Pumpkin is a genus of plants belonging to the Cucurbitaceae family comprising several species, the most common of which are Cucurbita maxima, Cucurbita pepo, Cucurbita moschata. Pumpkins are characterized by a high content of carotenoids, polyphenolic compounds, mineral components, and vitamin C. The level of bioactive compounds is affected by the...
Article
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The aim of the study was to determine correlations between the concentration of thiamine in systems and indicators of the antioxidative activity of ethanol tea extracts in the presence of soybean oil. Variability of the thiamine form was assumed by comparison of the influence of thiamine hydrochloride or thiamine pyrophosphate and fermentation of e...
Article
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Black chokeberry (Aronia melnocarpa) is a source of many bioactive compounds with a wide spectrum of health-promoting properties. Fresh, unprocessed chokeberry fruits are rarely consumed due to their astringent taste, but they are used in the food industry for the production of juices, nectars, syrups, jams, preserves, wines, tinctures, fruit desse...
Article
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Bioactive compounds are significant to human nutrition. They are beneficial to health as they inhibit the development of numerous diseases of affluence. Scientists continuously search for natural sources of these components. At present, the chemical composition of various plants is under investigation. Many researchers are interested in pumpkin (Cu...
Article
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This paper presents a study on the antiradical properties of red fruits commonly consumed in Europe, i.e. strawberry (Fragaria ananasa), raspberry (Rubus ideaus), blackberry (Rubus fruticosus), cranberry (Vaccinium macrocarpon) and pomegranate (Punica granatum) extracts by various in vitro tests as well as the determination of qualitative and quant...
Article
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Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected...
Article
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Plants and animals are sources of various bioactive compounds that exhibit a broad spectrum of health-promoting effects. Scientists continue studies on the chemical composition of many products in search of foods with high nutritional value. The pumpkin (Cucurbita sp.) is unquestionably a source of valuable nutrients. This vegetable is well-known a...
Article
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Background Rosemary (Rosmarinus officinalis) contains active substances that have desirable properties for industrial and herbal medicine applications, e.g., essential oils (1.5–2.5%), tannins, flavonoids, triterpenes, saponins, resins, phytosterols, rosmarinic acid and many others. The aim of this study was to determine the influence of rosemary e...
Article
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Common hop (Humulus lupulus L.) has significant health-promoting properties. Hop cones contain resins, essential oils, proteins, polyphenols, lipids, waxes, and cellulose. Hop extracts include bioactive compounds such as polyphenolic compounds (phenolic acids, and flavonols), and chlorophylls. The aim of this study was to compare the pro-health pot...
Article
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Chia (Salvia hispanica) is an annual herbaceous plant, the seeds of which were consumed already thousands of years ago. Current research results indicate a high nutritive value for chia seeds and confirm their extensive health-promoting properties. Research indicates that components of chia seeds are ascribed a beneficial effect on the improvement...
Article
Background: Black chokeberry fruits (Aronia melnocarpa)are used in the food industry for the production of juices, preserves, tinctures, fruit teas and dietary supplements. Fresh, unprocessed black chokeberry fruits however are rarely consumed due to their bitter taste, resulting from the presence of a significant amount of polyphenols. Polyphenols...
Article
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Kwercetyna (3,3’,4’,5,7-pentahydroksyflawon) naturalnie występująca w wielu surowcach oraz produktach spożywczych pochodzenia roślinnego, stanowi stały składnik diety człowieka. Udowodniono jej wielokierunkowe działanie prozdrowotne oraz przeciwutleniające, istotne z punktu widzenia dietetycznego. Wyniki wykonanych badań nad znaczeniem kwercetyny w...
Article
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The aim of this study was to examine the impact of cultivar and spear color on the composition of polyphenols in asparagus spears (Asparagus officinalis). The five genotypes (Schwetzinger Meisterschuss, Huchel’s Alpha, Gijnlim, Grolim and Eposs) and three growing conditions of asparagus spears (Asparagus officinalis) were investigated. The polyphen...
Article
The aim of the present study was to develop a novel type of probiotic chocolate with the additive Bacillus coagulans bacteria and determine the concentration of polyphenols and their bioaccessibility. The manufactured chocolate possessed significantly higher concentrations of polyphenols than the control sample. The sensory profiles of the tested p...
Article
Background: Chia seeds are gaining increasing interest among food producers and consumers because of their prohealth properties. Results: The aim of this work was to evaluate the potential of chia seeds to act as acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitors. The highest inhibitory activity against AChE and BChE was observ...
Article
Cardiovascular diseases constitute a significant public health problem. It is estimated that they cause approx. 30% all deaths worldwide. Many factors are of importance for the development of cardiovascular diseases, with human nutrition being a modifiable risk factor. Many compounds are supplied with the diet, causing definite effects, both positi...
Article
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The constantly increasing population of the world requires necessity to provide a sufficient amount of food. Presently, more than one billion people in the world suffer from hunger. One of the solutions to the growing hunger problem is to increase global food production, which is however associated with many economic problems. Therefore, new unconv...
Article
The aim of the study was to analyze the influence of natural antioxidants on polymerization of partially hydrogenated rapeseed oil heated in 170°C for 40 h. In the research ethanolic extracts of green tea leaves (China Lung Ching), yellow tea leaves (China Kakecha), cranberry, blackberry, and lime were used. The yellow and green tea extracts were c...
Article
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http://www.ejpau.media.pl/volume20/issue2/art-02.html In recent years an increased interest in healthy lifestyle caused that other types of tea, e.g. Pu Erh, are also increasingly selected by the consumers. Currently, Pu Erh tea is considered to promote weight loss, as well as support the treatment of numerous diseases, by neutralizing free radica...
Article
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Maca (Lepidium meyenii) is a biennial plant of the crucifer family (Brassicaceae), cultivated on the Andean plateaus of Peru. According to traditional beliefs, maca is considered to be an aphro-disiac, also known as ‘Peruvian ginseng’. The edible parts of the plant are the bulbous root and hypocotyl, which have health-promoting properties. The anal...
Article
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Background: Plants are an important source of phenolic compounds. The antioxidant capacities of green tea, thyme and rosemary extracts that contain these compounds have been reported earlier. However, there is a lack of accessible information about their activity against lipid oxidation in emulsions and inhibit the interaction of lipid oxidation p...
Article
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The purpose of this study was to design the formula and antioxidant potential of gluten-free oat drinks fortified with bioactive plant components. The paper describes the use of three preparations of plant origin: yellow tea leaf extract, mulberry extract and steviol glycosides from stevia leaves. Analyses of the oat drinks basic composition – incl...
Article
The health-promoting value of fresh white cheese made from buttermilk can be increased by adding to it a whey protein concentrate (WPC). At the same time, the antioxidant potential of whey protein can be used to stabilize the lipid fraction. WPC-enriched cheese had higher ferric reducing antioxidant power (FRAP) values than the control buttermilk c...