Download Full Pages Read Online Druga twarz tlenu Grzegorz Bartosz Books Full Pages Read Online Grzegorz Bartosz Grzegorz Bartosz Druga twarz tlenu. Izabela Sadowska-Bartosz. Katedra Biotechnologii i Mikrobiologii Grzegorz Bartosz. Katedra Biochemii i Biologii Bartosz G., Druga twarz tlenu. PWN . Title: Druga twarz tlenu: wolne rodniki w przyrodzie; Authors: Bartosz, Grzegorz; Subject: Tlen biochemia · Rodniki biochemia; Publication Year:

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Radiation damage to human erythrocytes. The influence of melatonin on radiation-induced damage to human erythrocytes. The influence of fullerenol C 60 OH on human mononuclear blood cells. Ferrite formation from photo-Fenton treated wastewater. The final chapters address functional antioxidant foods and beverages as well as general ideas on rlenu effects of food on the redox homeostasis of the organism.

Prevention of neurodegenerative diseases is one of the key challenges facing contemporary science. Interfaculty Study in Mathematics and Natural Sciences. Skickas inom vardagar. Vitamin E in health and disease, Marcel Dekker Inc.

On a new reaction of tartaric acid. Note on a reaction of a tartaric acid. Food Oxidants and Antioxidants: Photooxidation and enzymatic autoxidation.

Turn it on to take full advantage of this site, then refresh the page. Furthermore, the study examines the influence of antioxidants such as melatonin, resveratrol and its derivatives e. Doctoral studies Rules of study.


The paper presents briefly the history of Fenton discovery, the controversy regarding the nature of the reactive oxidant formed in the Fenton reaction, the reactivity of the hydroxyl radical, participation of other metal ions in the Fenton reaction and the application of the Fenton reaction for wastewater treatment.

Druga twarz tlenu: wolne rodniki w przyrodzie – Grzegorz Bartosz – Google Books

His research interest concentrates on reactive oxygen species and antioxidants. PWN, Szczepaniak W. Food antioxidants are of primary importance for the preservation of food quality during processing and storage. Liquid Mark A Miodownik Inbunden.

Wolne rodniki w przyrodzie, PWN, Jakuszenkow — Matematyka, t. Chapters cover oxidation potential, mechanisms of oxidation of the main food components proteins and lipidsaddition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. Bloggat om Food Oxidants and Antioxidants. Fullerenes in biology in Polish. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components.

The toxicity of iron is mainly due to the Fenton reaction i. The photo-Fenton oxidation – a cheap and efficient wastewater treatment method. JavaScript is abrtosz off in your web browser.


The book begins with a general introduction to oxidation in food and then characterizes the grrzegorz oxidants present in food, including enzymatic oxidants. The influence of resveratrol on neuroblastoma cells Neuro-2a and hippocampal cells mHippoE under oxidative stress. Applications of fullerene C 60 and its derivatives in biology and medicine. Study on the effect of polyhydroxylated fullerene, C60 OH 36, on X-ray irradiated human peripheral blood mononuclear cells. The influence of oxygen on radiation-induced structural and functional changes in glyceraldehydephosphate dehydrogenase and lactate dehydrogenase.

Grebowski J and Krokosz A. One of the main causes of these diseases is oxidative stress coupled with a decreased capacity of antioxidative systems, which is noted especially in elderly persons.

You are not logged in log in. Preventive antioxidants — enzymes, complexing agents, singlet oxygen quenchers.

Food Oxidants and Antioxidants

The influence of fullerenol C 60 OH on human erythrocytes. The influence of ferrylhemoglobin and methemoglobin on the human erythrocyte membrane. The centennial of the Fenton reaction. Oxidation of tartaric acid in the presence of iron.