Phenolic Compounds Profile and Antioxidant Capacity of Plant-Based Protein Supplements.

The study aimed to determine the phenolic content and antioxidant capacity of five protein supplements of plant origin. The content and profile of phenolics were determined using the UHPLC-DAD-MS method, while antioxidant capacity (ABTS and DPPH assays) and total phenolic content (TPC) were evaluated using spectrophotometric tests. In the analyzed proteins, twenty-five polyphenols were detected, including eleven phenolic acids, thirteen flavonoids, and one ellagitannin. Hemp protein revealed the highest individual phenolics content and TPC value (1620 µg/g and 1.79 mg GAE/g, respectively). Also, hemp protein showed the highest antioxidant activity determined via ABTS (9.37 µmol TE/g) and DPPH (9.01 µmol TE/g) assays. The contents of p-coumaric acid, m-coumaric acid, kaempferol, rutin, isorhamnetin-3-O-rutinoside, kaempferol-3-O-rutinoside, and TPC value were significantly correlated with antioxidant activity assays. Our findings indicate that plant-based protein supplements are a valuable source of phenols and can also be used in research related to precision medicine, nutrigenetics, and nutrigenomics. This will benefit future health promotion and personalized nutrition in the prevention of chronic diseases.

The Profile and Content of Polyphenolic Compounds and Antioxidant and Anti-Glycation Properties of Root Extracts of Selected Medicinal Herbs.

The objective of our study was to analyse the extracts from six medicinal herb roots (marshmallow, dandelion, liquorice, angelica, burdock, and comfrey) in terms of antioxidant capacity (ABTS, DPPH) and inhibition of advanced glycation end product (AGEs) formation. The quantification of phenolic acids and flavonoids was analysed using the UHPLC-DAD-MS method. Fifteen polyphenolic compounds were detected in the studied herbs. The higher number of polyphenols were found in marshmallows (ten polyphenols), while the lowest was in comfrey (five compounds). Liquorice root revealed the highest individual phenolic concentration (382 µg/g dm) with the higher contribution of kaempferol-3-O-rutinoside. Comfrey root extract was characterised by the most abundant TPC (Total Phenolic Content) value (29.79 mg GAE/ g dm). Burdock and comfrey showed the strongest anti-AGE activity studies with the BDA-GLU model. Burdock root was also characterised by the highest anti-AGE activity in the BSA-MGO model. The highest antioxidant capacity was determined by ABTS (72.12 µmol TE/g dw) and DPPH (143.01 µmol TE/g dw) assays for comfrey extract. The p-coumaric acid content was significantly correlated with anti-AGE activity determined by the BSA-MGO model. This research sheds new light on the bioactivity of root herbs, explaining the role of p-coumaric acid in preventing diabetes.

In vitro anticholinergic and antiglycaemic properties of frost-hardy Actinidia fruit extracts and their polyphenol profile, L-ascorbic acid content and antioxidant capacity.

The aim of this study was to investigate the inhibitory effects of Actinidia arguta ('Weiki', 'Skarlet September Kiwi') and Actinidia kolomikta ('Lande') fruit extracts against advanced glycation end-products (AGEs) formation and acetylcholinesterase (AChE) activity. The extracts were also tested regarding polyphenol profile and Lascorbic acid content (UHPLC-DAD-MS), and antioxidant capacity (DPPH, ABTS). 'Scarlet September Kiwi' showed the strongest anti-AGEs activity studied with BSAGLU (IC50 = 2.68) and BSA-MGO (IC50 = 18.06) models. The highest anti-AChE activity was found for the 'Lande' extract (IC50 = 4.56). 'Lande' showed the highest L-ascorbic acid content (8271.96 µg/g dw), ABTS (312.42 µmol TE/g dw) and DPPH (282.01 µmol TE/g dw) values. 'Scarlet September Kiwi' revealed the highest individual phenolics concentration (2321.43 µg/g dw). The contents of (+)-catechin and L-ascorbic acid were significantly correlated with anti-AChE activity. This research sheds new light on the bioactivity of Actinidia arguta and Actinidia kolomikta fruit elucidating the role of (+)-catechin and L-ascorbic acid in prevention of Alzheimer's disease.

Anti-Hyperglycemic Effects of Bioactive Compounds in the Context of the Prevention of Diet-Related Diseases.

Diet-related diseases are health conditions primary caused by poor nutrition. These diseases encompass obesity, type 2 diabetes, cardiovascular diseases, osteoporosis, and certain types of cancer. Functional foods and nutraceuticals offer a promising dietary approach to addressing diet-related diseases across various clinical contexts. The bioactive compounds found in these foods are the subject of intensive studies aimed at discovering their anti-hyperglycemic effects, which are beneficial in alleviating chronic diseases and protecting human health. Hyperglycemia is a common risk factor for metabolic disease and mortality worldwide. Chronic hyperglycemic states can lead to many long-term complications, such as retinopathy, neuropathy, kidney disease, heart disease, cancer, and diabetes. This review explores the potential anti-hyperglycemic effects of bioactive compounds, specifically flavonoids and phenolic acids, and their proposed roles in mitigating chronic diseases and promoting human health. By thoroughly examining the existing literature, we investigated the potential anti-hyperglycemic effects of these bioactive compounds and their proposed roles in managing chronic diseases. The goal of this paper was to enhance our comprehension of how these compounds modulate glucose transporters, with the ultimate aim of identifying effective strategies for the prevention and treatment of diet-related diseases. Overall, this review investigated the use of bioactive compounds from functional foods as potential inhibitors of glucose transporters in the context of prevention/treatment of diet-related diseases.

Relationship between the Consumption of Fermented Red Beetroot Juice and Levels of Perfluoroalkyl Substances in the Human Body's Fluids and Blood Parameters.

Per- and polyfluoroalkyl substances (PFASs) are a group of fluorinated, organic, man-made chemicals; they do not occur naturally in the environment. This study aimed to determine the profile and content of PFASs in the volunteers' blood plasma and urine after the consumption of fermented red beetroot juice and then correlated it with the blood parameters. Over 42 days, 24 healthy volunteers ingested 200 mL/60 kg of body weight of fermented red beetroot juice. PFASs were analyzed using the micro-HPLC-MS/MS method. Five perfluoroalkyl substances were found in the volunteers' body fluids. After consuming the juice, it was discovered that regarding the perfluorocarboxylic acids, a downward trend was observed, while regarding the perfluoroalkane sulfonates, and their plasma content showed a statistically significant upward trend. Analysis of the hematology parameters indicated that the intake of fermented red beetroot juice showed a significant decrease in mean corpuscular volume (MCV), platelets concentration, mean platelet volume (MPV), platelet large cell ratio (P-LCR) at the significance level p < 0.01, and hematocrit (p < 0.05). On the other hand, the dietary intervention also indicated a significant (p < 0.01) increase in corpuscular/cellular hemoglobin concentration (MCHC). In the case of blood biochemistry, no significant change was observed in the blood samples after the intake of the fermented beetroot juice. However, a decreasing tendency of total cholesterol and low-density lipoprotein concentration (LDL-C) was observed. Based on the presented results, there is a need to analyze and monitor health-promoting food regarding undesirable substances and their impact on consumer health.

Characteristics of contaminants in the polish-origin bee products and cancer risk assessment.

The aim of this study was to evaluate the concentration of 5-hydroxymethylfurfural (HMF), furfural, polycyclic aromatic hydrocarbons (PAHs), and pesticide residues, as well as assessment of cancer risk of the Polish-origin bee products. The bee product samples were prepared using a modified QuEChERS method, then PAHs and pesticides were analysed by gas chromatography-mass spectrometry (GC-MS), neonicotinoids by high-performance liquid chromatography with a diode array detector (HPLC-DAD), and HMF and furfural by spectrophotometry (HPLC-UV/Vis). The results showed that the highest furfural content was found in bee bread from the northeast part of Poland; moreover, samples obtained from the same region were also characterized with a higher level of HMF. The total sum of PAHs ranged from 324.0 to 866.4 µg/kg; the highest content of PAH4 (the sum of benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) was 21.0 µg/kg, but only benzo[a]anthracene and chrysene were detected in the samples. Imidacloprid and acetamiprid were found only in bee bread from the northeast part of Poland, while clothianidin was detected in honey samples. The acceptable cancer risk has been calculated for PAHs due to ingestion of honey, while increasing the risk of cancer was calculated for bee bread and bee pollen. Due to the high concentration of PAHs and excessively high recommended consumption dose, regular consumption of bee bread and pollen may pose a severe threat to human health and should be strictly limited.

Effect of Enriching Gingerbread Cookies with Elder (Sambucus nigra L.) Products on Their Phenolic Composition, Antioxidant and Anti-Glycation Properties, and Sensory Acceptance.

Elder products are still underutilized sources of phytochemicals, mainly polyphenols, with extensive pharmacological effects on the human body. In this study, gingerbread cookies covered in chocolate (GC) were enriched with elderflower dry extract (EF) and juice concentrate (EB). The cookies (GC, GCEF, and GCEFEB) and the additives (EF and EB) were analyzed for total phenolic content (TPC), phenolic compound profile, antioxidant capacity (AC), and advanced glycation end products' (AGEs) formation in both the free and bound phenolic fractions. Sensory analysis of the cookies was performed using an effective acceptance test (9-point hedonic scale), and purchase intent was evaluated using a 5-point scale. It was found that the flavonoid content was significantly increased (20-60%) when EF and EB were added to the cookies. Moreover, the EF addition to chocolate-covered GCs enhanced the content of phenolic acids (up to 28%) in the bound phenolic fraction. An increase in the AC values of enriched cookies was found, and the free phenolic fraction differed significantly in this regard. However, inhibition of AGEs by elder products was only observed in the bound phenolic fraction. In addition, EF and EB improved the overall acceptance of the cookies, mostly their taste and texture. Thus, elder products appear to be valuable additives to gingerbread cookies, providing good sensory quality and functional food characteristics.

Association between Intake of Fermented Dairy Product and Diet Quality, Health Beliefs in a Representative Sample of Polish Population.

This study aimed to evaluate the association of diet quality and perception of consumption benefits with intake of fermented dairy products in a representative sample of the Polish population. The study was carried out in February 2020 and involved 2009 men and women randomly sampled from the representative Polish population stratified into two age groups (19-30 and 66-75 years). Dairy product intake was evaluated using a qualitative food frequency questionnaire. Diet quality was assessed by calculating the Mediterranean Diet Adherence Screener (MEDAS) score. The perceived health benefit of dairy product consumption was assessed by a literature-based questionnaire. The Health Concern Scale was used to measure participants' attitudes toward health. The median intake of fermented dairy products was 0.8 portion/day (IQR: 0.4-1.6). Intake of fermented dairy products was associated with a higher MEDAS score. We observed that people with the highest intake of fermented dairy products consumed more oils, vegetables, wine, legumes, fish and seafood, sweets and pastries, nuts, had a higher preference for white meat and were more likely to report their perceived benefits to maintain body weight, reduce cardiovascular risk, and improve immune and dental health. Moreover, a high intake of fermented dairy products was positively related to paying more attention to health. Our study identified patterns of health behaviors associated with the frequent consumption of fermented dairy products. We observed that the intake of fermented dairy products is associated with better diet quality, consumer self-consciousness, and a greater attitude toward personal health.

Stimulation of the intestinal microbiota with prebiotics enhances hepatic levels of dietary polyphenolic compounds, lipid metabolism and antioxidant status in healthy rats.

How stimulation of the intestinal microbiota may regulate the health-promoting effects of dietary polyphenols on liver function has not been fully elucidated. Therefore, in this study, we examined whether a combination of fructooligosaccharides (FOSs) and a polyphenol preparation (PP) might stimulate the intestinal microbiota to increase liver levels of polyphenol-derived bioactive compounds. We also investigated how this supplementation affected lipid metabolism and antioxidative status in Wistar rats without diet-induced metabolic disturbances. Addition of FOSs to the diet with the PP (CPF group) considerably reduced the caecal activity of microbial enzymes and elevated the production of short-chain fatty acids, mostly propionic acid. The CPF group exhibited increased relative abundances of caecal bacteria that were able to metabolize polyphenols from the examined preparation. Considerably elevated concentrations of ellagic acid, ellagic acid dimethyl ether glucuronide, 4-hydroxybenzoic acid and methyl cyanidin-3-sophoroside were found in the liver in the CPF group. In addition, hepatic downregulation of HIF1α, AHR and SREBP1c, which are molecular factors that regulate lipid metabolism and antioxidative status, was also found in this group. These changes might explain the considerably reduced levels of fat, triglycerides and lipid peroxidation in the liver in the CPF group. Moreover, the combination of FOSs and the PP considerably elevated the total antioxidant status and activity of superoxide dismutase in the blood. To conclude, stimulation of the intestinal microbial composition and activity with FOSs increased the health-promoting effects of the PP by elevating polyphenolic metabolite levels in the liver and improving lipid metabolism and antioxidative status in healthy rats. Therefore, the combination of FOSs and polyphenols might be a valuable dietary supplement that is able to support preventive healthcare.

Antioxidant Activity and Profile of Phenolic Compounds in Selected Herbal Plants.

Herbs are characterized by a high content of biologically active substances that positively affect human health. Phenolic compounds are one of the main bioactive compounds in these plants with highly beneficial properties (e.g., anti-carcinogenic, cardioprotective, immune system support and antibacterial). Therefore, this study aimed to determine the composition of free and bound phenolic compounds and antioxidant activity in 10 different herbs (bogbean leaves, sage leaves, whole Indian hemp, whole heartsease, whole horsetail, whole blessed thistle, whole thyme, chamomile flower, corn silk and pine buds). Phenolic compounds were analyzed using the HPLC-TOF-MS/MS method, total phenolic (TP) and flavonoid (TF) contents were measured using spectrophotometric methods, while antioxidant activity was determined by ABTS and DPPH assays. The highest content of free TP was found in thyme, while sage was characterized by the highest range of these compounds released from ester and glycosidic derivatives by hydrolysis. In turn, the highest values of TF in non-hydrolyzed extracts were found in Indian hemp. The highest values of TF, including bound phenols were observed in extracts obtained from sage leaves. In the analyzed herbs thirty-three phenolic compounds were found, constituting 16 phenolic acids, 9 flavonoids and eight stilbenes. Moreover, the analyzed compounds appeared in the bound form than in the free form. The antioxidant activity of herb extracts differed significantly across varieties (P < 0.05). The research showed that each tested herb possesses its own fingerprint of phenolic compounds and antioxidant properties.

The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products.

This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties. The TP and TF contents could be ordered as follows: bee pollen > bee bread > beeswax > honey. The UPLC-PDA-MS/MS analysis allowed identifying 20 polyphenols. Sinapic acid dominated in bee pollen, gallic acid in the bee bread and honey, while pinobanksin was the major compound of beeswax. The data showed that bee pollen and bee bread had a stronger antioxidant potential than honey and beeswax. Moreover, the antibacterial activity of the bee products was studied using 14 bacterial strains. Bee bread's and bee pollen's antimicrobial activity was higher towards Gram-negative strains. In comparison, honey was more potent in inhibiting Gram-positive bacteria. Our study indicates that bee products may represent valuable sources of bioactive compounds offering functional properties.

The Effect of Low Doses of Zearalenone (ZEN) on the Bone Marrow Microenvironment and Haematological Parameters of Blood Plasma in Pre-Pubertal Gilts.

The aim of this study was to determine whether low doses of zearalenone (ZEN) influence the carry-over of ZEN and its metabolites to the bone marrow microenvironment and, consequently, haematological parameters. Pre-pubertal gilts (with a body weight of up to 14.5 kg) were exposed to daily ZEN doses of 5 µg/kg BW (group ZEN5, n = 15), 10 µg/kg BW (group ZEN10, n = 15), 15 µg/kg BW (group ZEN15, n = 15), or were administered a placebo (group C, n = 15) throughout the entire experiment. Bone marrow was sampled on three dates (exposure dates 7, 21, and 42-after slaughter) and blood for haematological analyses was sampled on 10 dates. Significant differences in the analysed haematological parameters (WBC White Blood Cells, MONO-Monocytes, NEUT-Neutrophils, LYMPH-Lymphocytes, LUC-Large Unstained Cells, RBC-Red Blood Cells, HGB-Haemoglobin, HCT-Haematocrit, MCH-Mean Corpuscular Volume, MCHC-Mean Corpuscular Haemoglobin Concentrations, PLT-Platelet Count and MPV-Mean Platelet Volume) were observed between groups. The results of the experiment suggest that exposure to low ZEN doses triggered compensatory and adaptive mechanisms, stimulated the local immune system, promoted eryptosis, intensified mycotoxin biotransformation processes in the liver, and produced negative correlations between mycotoxin concentrations and selected haematological parameters.

Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey.

Bee products are a well-known remedy against numerous diseases. However, from the consumers' perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed to evaluate the volatile and sensory profiles, and sugar composition of beeswax, beebread, pollen, and honey. According to the HS-SPME/GC-MS results, 20 volatiles were identified in beeswax and honey, then 32 in beebread, and 33 in pollen. Alkanes were found to dominate in beeswax, beebread, and pollen, while aldehydes and monoterpenes in honey. In the case of sugars, a higher content of fructose was determined in beebread, bee pollen, and honey, whereas the highest content of glucose was assayed in beeswax. In the QDA, the highest aroma intensity characterized as honey-like and sweet was found in honey, while the acid aroma was typical of beebread. Other odor descriptors, including waxy, pungent, and plant-based aromas were noted only in beeswax, honey, and pollen, respectively.

A Review of Colorectal Cancer in Terms of Epidemiology, Risk Factors, Development, Symptoms and Diagnosis.

This review article contains a concise consideration of genetic and environmental risk factors for colorectal cancer. Known risk factors associated with colorectal cancer include familial and hereditary factors and lifestyle-related and ecological factors. Lifestyle factors are significant because of the potential for improving our understanding of the disease. Physical inactivity, obesity, smoking and alcohol consumption can also be addressed through therapeutic interventions. We also made efforts to systematize available literature and data on epidemiology, diagnosis, type and nature of symptoms and disease stages. Further study of colorectal cancer and progress made globally is crucial to inform future strategies in controlling the disease's burden through population-based preventative initiatives.

The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies.

Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds' occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.

The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices.

The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DPPH, ABTS, PCL ACW and PCL ACL). The content of carotenoids was conducted by high performance liquid chromatography equipped with a diode array detector (HPLC-DAD) method, while the total phenolic content by the spectrophotometric method. It was shown that orange carrot juices contain more carotenoids than yellow and black carrot juices, approximately ten and three times more, respectively. The total carotenoid content in orange carrot juice made by the HSJ was higher (by over 11%) compared to juice prepared by the LSJ. The highest total phenolic content was noticed in black carrot juices, while the lowest in orange carrot juices. In black carrot juices, a higher range of TPC was found in juices made by HSJ, while in the case of the orange and yellow carrots, the highest content of TPC was detected in juices prepared by the LSJ. AA of the juices was highly dependent on the carrot variety, juice extraction method. The most assays confirmed the highest AA values in black carrot juices. Furthermore, it was shown that the HSJ method is more preferred to obtain orange and yellow carrot juices with higher antioxidant properties, while the LSJ method is more suitable for black carrot juice extraction.

Association Between Mycotoxin Exposure and Dietary Habits in Colorectal Cancer Development Among a Polish Population: A Study Protocol.

Colorectal cancer (CRC) is one of the most common and lethal types of cancer worldwide. The developing of this disease includes many factors such as genetic, socioeconomic, environmental, and lifestyle factors, and nutrition habits. The aim of the study is the determination of zearalenone and its metabolite level in the biological samples of participants at risk of CRC, in relation to the nutrition data and information on the quality of life dependent on health. In the cohort clinical trial, 150 participants aged between 50 and 65 will be studied. The participants will be assigned into two groups depending on the colonoscopy result. Participants will be tested at dietary intake, quality of life, sleep time and quality, stress level as well as biochemical parameters of the blood. Moreover, in the biological samples, concentration of zearalenone and its metabolites (α-zearalenol and ß-zearalenol) as well as the characteristics of gastrointestinal bacterial will be determined, and the end of the trial for both groups and their results will be compared. Taking into account the possible effect of mycotoxins and nutrition habits on the development of cancer, the results obtained may allow the formulation of new nutritional recommendations and reduce the development and occurrence of CRC.

Characterization of the profile and concentration of betacyanin in the gastric content, blood and urine of rats after an intragastric administration of fermented red beet juice.

The aim of the study was to evaluate the profile and level of betacyanins in the gastric content, blood (portal and main veins) and urine of rats after an intragastric administration of fermented red beet juice with various betacyanin doses. Samples were collected within 2 h after juice administration into the stomachs, separated from the digestive tract of a living rat. In the gastric content, betacyanins administered underwent intensive degradation and changes in their profile, as a result of the conditions prevailing in the stomach and the intensity of the absorption process. Detection of 19 betacyanins (8 native compounds and 11 metabolites) in rats' physiological fluids with the HPLC-MS/MS method proves betacyanin absorption from the stomach. In addition, the study results suggest that betacyanin dose affects the rate and extent of betacyanin degradation in the gastric content, as well as the intensity of absorption, metabolism and excretion of these pigments.

Atherogenic Index Reduction and Weight Loss in Metabolic Syndrome Patients Treated with A Novel Pectin-Enriched Formulation of Bergamot Polyphenols.

: Bergamot flavonoids counteract dyslipidemia and hyperglycemia but fail to induce a significant weight loss. Here, we evaluated the efficacy of bergamot polyphenol extract complex (BPE-C), a novel bergamot juice-derived formulation enriched with flavonoids and pectins, on several metabolic syndrome parameters. Obese patients with atherogenic index of plasma (AIP) over 0.34 and mild hyperglycemia were recruited to a double-blind randomized trial comparing two doses of BPE-C (650 and 1300 mg daily) with placebo. Fifty-two subjects met the inclusion criteria and were assigned to three experimental groups. Fifteen subjects per group completed 90 days-trial. BPE-C reduced significantly fasting glucose by 18.1%, triglycerides by 32% and cholesterol parameters by up to 41.4%, leading to a powerful reduction of AIP (below 0.2) in the high dose group. The homeostasis model assessment of insulin resistance (HOMA-IR) and insulin levels were also reduced. Moreover, BPE-C decreased body weight by 14.8% and body mass index by 15.9% in BPE-C high group. This correlated with a significant reduction of circulating hormones balancing caloric intake, including leptin, ghrelin and upregulation of adiponectin. All effects showed a dose-dependent tendency. This study suggests that food supplements, containing full spectrum of bergamot juice components, such as BPE-C efficiently induce a combination of weight loss and insulin sensitivity effects together with a robust reduction of atherosclerosis risk.

The comparison of betalain composition and chosen biological activities for differently pigmented prickly pear (Opuntia ficus-indica) and beetroot (Beta vulgaris) varieties.

Betalains are a group of plant originated pigments with chemopreventive potential. The aim of this study was to relate the composition of betalains and chosen biological activities (antioxidant, cytotoxic, anti-genotoxic and influence on enzymatic activities) for extracts from differently pigmented varieties of prickly pear (yellow, orange and red) and beetroot (white and red). The assumption was that phytocomplexes of tested varieties of the same plant species would exhibit generally similar chemical composition differing mostly in betalain content, which will be reflected by their biological activity. Betalain composition analysis and antioxidant profiles confirmed that the content and composition of these pigments is strongly correlated with the antioxidant activity of tested plant extracts measured by spectrophotometric methods and CAA test. However, the results of determinations of other biological activities showed that in the case of actual plant foods, there was no simple relationship between betalain content or composition and chemopreventive potential.