Consumption of Food Supplements during the Three COVID-19 Waves in Poland-Focus on Zinc and Vitamin D.

Food supplements (FS) are a concentrated source of vitamins, minerals, or other ingredients with nutritional or other physiological effects. Due to their easy availability, widespread advertising, and sometimes low price, increased consumption of this group of preparations has been observed. Therefore, the aim of the study was to assess the knowledge and intake of FS during the COVID-19 pandemic in Poland, with particular reference to FS containing zinc and vitamin D. It was noted that both of the above ingredients were used significantly more often by people with higher education (59.0%), with a medical background or related working in the medical field (54.5%), and/or exercising at home (60.1%). Preparations containing vitamin D were used by 22.8% of the respondents in the first wave, 37.6% in the second wave, and 32.9% in the third wave. To sum up, we showed the highest consumption of vitamin and mineral supplements, and preparations containing zinc and vitamin D were taken significantly more often by people with higher medical and related education. This indicates a high awareness of health aspects and the need for preventive measures in these groups.

Chemical Composition and Protective Effect of Young Barley (Hordeum vulgare L.) Dietary Supplements Extracts on UV-Treated Human Skin Fibroblasts in In Vitro Studies.

Young barley seems to be a promising material for use as nutricosmetic due to the presence of many biologically active compounds. The aim of this study was to evaluate the effect of Hordeum vulgare L. extracts on human skin fibroblasts exposed to ultraviolet radiation B (UVB) radiation. Analysis of the chemical composition showed a predominance of 9,12,15-octadecatrienoic acid. The quality assessment showed that young barley preparations have high total polyphenolic content (TPC) and favourable total antioxidant status (TAS). They also contain antioxidant elements such as zinc, copper, and selenium. Furthermore, the analyzed products were found to be safe in terms of toxic elements (lead, cadmium and mercury) and lack of cytotoxic effect of young barley extracts on cells. In vitro bioactivity assays showed that young barley extract increased the survival rate and accelerated the migration of fibroblasts in research models with UVB radiation. The application of both extracts caused an increase in DNA biosynthesis, and in the number of cells arrested in S phase. Moreover, an inhibitory effect of the tested extracts on the expression of matrix metalloproteinase 2 (MMP-2) and matrix metalloproteinase 9 (MMP-9) was observed. The results indicate that young barley extracts, due to protective as well as restorative effect, could potentially be used in the production of nutricosmetics and skin care products.

Comparison of Zinc, Copper and Selenium Content in Raw, Smoked and Pickled Freshwater Fish.

The aim of the study was to assess the zinc (Zn), copper (Cu) and selenium (Se) content in freshwater fish from Poland. Selected species of raw, smoked and pickled fish were evaluated by atomic absorption spectrometry (AAS). The concentration of Zn, Cu and Se in the examined fish ranged from 1.5 to 49.9 mg/kg, 0.01 to 2.8 mg/kg and 30.9 to 728.2 µg/kg, respectively. One serving of every fish product covered the recommended dietary allowance (RDA) of Zn by 5.38-65.0%, of Cu by 0.42-11.4% and of Se by 12.3-198.6%. A cluster analysis allowed us to distinguish European eel (raw and smoked) based on the Zn content. Additionally, based on the Cu and Se content, pickled common whitefish was differentiated from other species and types of fish products. The discriminant analysis model of smoked fish enabled their classification with a 70% accuracy. Regarding Zn, all forms of the European eel as well as raw and smoked vendace can be considered a source of this element. None of the tested fish can be considered a source of Cu. All products are safe for human consumption with regard to the Zn and Cu content. Almost each form of every species of fish can be considered a source of Se. However, the Se content should be monitored in smoked and pickled common whitefish, pickled bream and pickled vendace.