The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market.

Live vinegar is a product formed through a two-step fermentation process of a sugar substrate that has not been subjected to filtration or pasteurization. This is considered to preserve all nutrients and biologically active microorganisms, making it a product with a valuable composition and beneficial properties. Therefore, the purpose of this study was to analyze the chemical composition and antioxidant properties of the selected vinegars available on the Polish food market. The material in the study consisted of four live (naturally turbid, unfiltered, unpasteurized) fruit or vegetable vinegars: apple, pear, rhubarb, and lemon. Spectrophotometric, HPLC, and GC methods were used. Among the vinegars tested, lemon vinegar had the highest vitamin C content-15.95 mg/100 mL. Apple vinegar proved to be the best source of polyphenols and flavonoids (TPC-191.97 mg GAE/L, TFC-70.22 mg RE/L). All of the vinegars contained dihydroxybenzoic acid, 4-hydroxybenzoic acid, caffeic acid, 2-hydroxycinnamic acid, and myricetin. The acetic acid content of the tested vinegars ranged from 29.180 to 38.125 mM/L. The pH values ranged from 3.14 to 3.41. In conclusion, the most promising nutraceutical with potentially beneficial health-promoting properties seems to be apple vinegar.

Gut Microbiome-How Does Two-Month Consumption of Fiber-Enriched Rolls Change Microbiome in Patients Suffering from MASLD?

BACKGROUND: The occurrence of metabolic dysfunction-associated steatotic liver disease (MASLD) is a growing global problem which commonly affects patients with co-existing diseases/conditions, such as type 2 diabetes and dyslipidemia. The effective treatment of MASLD is still limited; however, diet plays a significant role in its management. There are multiple beneficial properties of dietary fiber, including its ability to modify the gut microbiome. Therefore, the aim of this study was to determine the effect of the consumption of fiber-enriched rolls on the gut microbiome and microbial metabolites in patients suffering from MASLD. METHODS: The participants were recruited according to the inclusion criteria and were required to consume fiber-enriched rolls containing either 6 g or 12 g of fiber. There were three assessment timepoints, when the anthropometric and laboratory parameters were measured, and 16s on nanopore sequencing of the fecal microbiome was conducted. RESULTS: Firmicutes and Bacteroidetes were the most abundant phyla in the patients living with MASLD. It was demonstrated that the amount of short-chain fatty acids (SCFAs) changed after the consumption of fiber-enriched rolls; however, this was strongly associated with both the timepoint and the type of SCFAs-acetate and butyrate. Additionally, the high-fiber diet was related to the increase in phyla diversity (p = 0.006571). CONCLUSIONS: Overall, the introduction of an appropriate amount of fiber to the diet seems to be promising for patients suffering from MASLD due to its ability to create an improvement in gut microbiome-related aspects.

Matcha Green Tea: Chemical Composition, Phenolic Acids, Caffeine and Fatty Acid Profile.

Matcha-Japanese powdered tea-is a variety of green tea (Camellia sinensis L.), one of the most popular beverages in the world. Due to the unique way it is grown, it contains high concentrations of health-promoting phytochemicals. The aim of this study was to determine the basic nutritional and phenolic composition of dry matcha green tea powder. The fibre content was determined according to the enzymatic-gravimetric method. Crude protein was measured by the Kjeldahl method. The total fat content was measured by the Soxhlet method, and the fatty acid profile was defined by the GC method. The determination of the phenolic acid and caffeine content was performed using high-performance liquid chromatography. The total fibre content of matcha was 56.1 g/100 g, with 52.8 g/100 g (94.1% of total fibre) of insoluble dietary fibre and 3.3 g/100 g of soluble fibre (5.9% of total fibre). The total protein content was 17.3 g/100 g. The total fat content in dry matcha was 7.285 g/100 g, comprising varying proportions of individual fatty acids, the highest ones being those of linoleic acid and α-linolenic acid. The caffeine content of matcha tea was 2213.492 µg/g. With regard to phenolic acids, the highest content was estimated for gallic acid (252.3755 µg/g). Matcha showed a particularly high content of total dietary fibre, with a predominance of the insoluble fraction. Matcha was found to be a valuable source of plant protein and unsaturated fatty acids, mostly of the omega-3 fatty acid family.

Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas.

Matcha, or powdered green tea, has been gaining popularity and is no longer consumed only in the form of infusions, finding new uses in gastronomy and the food industry. The range of teas available on the food market has expanded considerably; hence, the aim of this study was to determine, for the first time, the antioxidant capacity and contents of antioxidant compounds in various Matcha teas available on the Polish market, taking into account the country of origin, time of harvest, and conventional vs. organic cultivation. Eleven green-tea powders were used in the analyses performed using spectrophotometric methods (Trolox equivalent antioxidant capacity, Ferric-Ion-Reducing Antioxidant Power, Total Polyphenol Content, Total Flavonoid Content, Vitamin C Content) and HPLC methods (polyphenolic acids, flavonoids, and caffeine). Antioxidant capacity ranged from 7.26 to 9.54 mM Trolox equivalent/L while reducing power ranged from 1845.45 to 2266.12 Fe(II)/L. Total phenolic content amounted to 820.73-1017.83 mg gallic acid equivalent/L, and total flavonoid content was 864.71-1034.40 mg rutin equivalent /L. A high vitamin C content was found, ranging from 38.92 to 70.15 mg/100 mL. Additionally, a high content of caffeine that ranged between 823.23 and 7313.22 mg/L was noted. Moreover, a high content of polyphenolic compounds, including epicatechin gallate, myricetin, gallic acid, and 4-hydroxybenzoic acid, was found. The phytochemical composition and antioxidant properties depended on the harvest time, type of cultivation, and country of origin. Therefore, Matcha tea infusions have been shown to be a valuable source of antioxidants that can be used in the daily diet.

Kombucha as a Potential Active Ingredient in Cosmetics-An Ex Vivo Skin Permeation Study.

Kombucha is a non-alcoholic beverage, that is increasingly used in the cosmetic industry. The available literature reports the positive effects of kombucha on the skin, in particular its antioxidant action. However, there is a lack of information on skin permeation and the accumulation of active ingredients showing such effects. Skin aging is largely dependent on oxidative stress, therefore in our study we assessed the ex vivo permeation of two types of kombucha (green and black tea) through porcine skin. The antioxidant activity (DPPH, ABTS, FRAP methods) and total polyphenol content of these extracts were determined before and after permeation testing. Moreover, the content of selected phenolic acids as well as caffeine was assessed. Skin permeation was determined using a Franz diffusion cell. The antioxidant activity of both Kombuchas was found to be high. In addition, gallic acid, chlorogenic acid, protocatechuic acid, coumaric acid, m-hydroxybenzoic acid, and caffeine were identified. A 24-h ex vivo study showed the permeation of some phenolic acids and caffeine and their accumulation in the skin. Our results confirm the importance of studying the skin permeation of what are still little known ingredients in cosmetic preparations. Evaluation of the accumulation of these ingredients can guarantee the efficacy of such preparations.

Clinical Relevance of Gut Microbiota Alterations under the Influence of Selected Drugs-Updated Review.

As pharmacology and science progress, we discover new generations of medicines. This relationship is a response to the increasing demand for medicaments and is powered by progress in medicine and research about the respective entities. However, we have questions about the efficiency of pharmacotherapy in individual groups of patients. The effectiveness of therapy is controlled by many variables, such as genetic predisposition, age, sex and diet. Therefore, we must also pay attention to the microbiota, which fulfill a lot of functions in the human body. Drugs used in psychiatry, gastroenterology, diabetology and other fields of medicine have been demonstrated to possess much potential to change the composition and probably the function of the intestinal microbiota, which consequently creates long-term risks of developing chronic diseases. The article describes the amazing interactions between gut microbes and drugs currently used in healthcare.

Vitamin D Status in Patients before Thyroidectomy.

Thyroid neoplasms (tumors) are the most common pathology of the endocrine system that requires surgery, and in most cases changes are benign. The surgical treatment of thyroid neoplasms consists in total, subtotal, or one lobe excision. Our study aimed to assess the concentration of vitamin D and its metabolites in patients before thyroidectomy. The study included 167 patients with thyroid pathology. Before the thyroidectomy procedure calcidiol (25-OHD), calcitriol (1,25-(OH)2D), and vitamin D binding protein (VDBP), as well as basic biochemical parameters, were measured using an enzyme-linked immunosorbent assay kit. Data analysis showed that the cohort of patients has a significant 25-OHD deficiency and proper concentration of 1,25-(OH)2D. Before the surgery, more than 80% of patients have extreme vitamin D deficiency (<10 ng/mL), and only 4% of the study group has proper 25-OHD concentration. Patients undergoing thyroidectomy are exposed to many complications, including calcium reduction. Our research has shown that patients prior to surgery have a marked vitamin D deficiency, an indicator that may affect their subsequent convalescence and prognosis. The results suggest that determination of vitamin D levels prior to thyroidectomy may be useful for potential consideration of supplementation when vitamin D deficiency is marked and needs to be incorporated into the good clinical management of these patients.

Fermented Tea as a Food with Functional Value-Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition.

Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based on its high content of pol-yphenolic compounds. A number of previous studies have demonstrated the equally favourable biochemical and phytochemical composition of green tea. The aim of this study was to analyse and compare the basic biochemical composition, microbiological composition and antioxidant properties of black and green tea-based Kombucha. The green tea-based Kombucha showed a quantitatively more abundant microbial composition (Lactic Acid Bacteria, Acetobacter sp., Yeast), a higher reducing potential (FRAP-4326.58 Fe(II)µM/L) and a higher content of total polyphenols (23.84 mg GAE/100 mL, reducing sugars (3212.00 mg/100 mL) as well as free amino acids (849.00 mg GLY/mL). Kombucha made from black tea, on the other hand, showed a higher anti-oxidant potential (1.17 Trolox (mM) TEAC), neutralising the DPPH radical at 94.33% and ABTS at 97.74%. It also had a higher level of acetic acid (0.08 g/100 mL). Green tea kombucha had a higher scavenging capacity of 90.6% for superoxide radical (O2-) and 69.28% for hydroxyl radical (·OH) than black tea kombucha. In the present study, both kombucha drinks tested were shown to be source of potent antioxidants. In addition, green tea, as a kombucha base, has proven to be as beneficial a raw material that will provide full nutritional and health-promoting values as traditional kombucha.

Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives.

Fermented beetroot juice is a beverage obtained from the fermentation of beetroot, most commonly red beet (Beta vulgaris L. var. conditiva). Nowadays, this product is increasingly recognised as a functional food with potentially beneficial health properties. It has been suggested to have antioxidant, anti-inflammatory, anticancer, antihypertensive, immunomodulatory, and probiotic effects, among others. Moreover, with the increasing popularity of the drink, newer variants are appearing in the food market, obtained by modifying the traditional recipe, adding other raw materials, herbs, and spices. Therefore, the aim of this study was to evaluate and compare the antioxidant potential and phytochemical composition of the selected fermented beetroot juices in different flavour variants available in the Polish food market. The study material consisted of six fermented beetroot juices: traditional, with garlic, with horseradish, with acerola, without salt, and iodized. The obtained results showed that the addition of acerola, horseradish, garlic, salt, and iodine in the form of sodium iodide and potassium iodide influenced the composition and properties of fermented beetroot juice. The most promising product in terms of potentially beneficial health properties related to the prevention of free radical diseases was fermented beetroot juice without salt (FRAP-5663.40 µM Fe (II)/L, ABTS-96.613%, TPC-760.020 mg GAE/L, TFC-221.280 mg RE/L). Iodized fermented beetroot juice had the highest vitamin C content-51.859 mg/100 mL. However, all the products tested were characterised by a significant content of biologically active substances with antioxidant properties and showed a high antioxidant potential. Moreover, all the fermented beetroot juices were rated positively in terms of flavour intensity, sweetness, acidity, colour, and overall acceptability. They can, therefore, be a good source of antioxidants in the daily diet.

Precision Nutrition in NAFLD: Effects of a High-Fiber Intervention on the Serum Metabolome of NAFD Patients-A Pilot Study.

Non-alcoholic fatty liver disease (NAFLD) is associated with dysfunction of the intestinal microbiota and its metabolites. We aimed to assess whether replacing bread with high-fiber buns beneficially changes the metabolome in NAFLD patients. This study involved 27 adult patients with NAFLD validated by FibroScan® (CAP ≥ 234 dB/m). Patients were asked to replace their existing bread for two meals with high-fiber buns. In this way, the patients ate two rolls every day for 2 months. The following parameters were analysed (at the beginning and after 2 months): the anthropometric data (BIA), eating habits (24 h food recalls), gut barrier markers (lipopolysaccharide S and liposaccharide binding protein (LPS, LBP)), serum short-chain fatty acids (SCFAs) and branched chain fatty acids (BCFAs) by GC/MS chromatography, as well as serum metabolites (by 1H NMR spectroscopy). After 2 months of high-fiber roll consumption, the reduction of liver steatosis was observed (change Fibroscan CAP values from 309-277 dB/m). In serum propionate, acetate, isovaleric, and 2-methylbutyric decrease was observed. Proline, choline and one unknown molecule had higher relative concentration in serum at endpoint. A fiber-targeted dietary approach may be helpful in the treatment of patients with NAFLD, by changing the serum microbiota metabolome.

Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea.

The fermented tea beverage Kombucha is obtained through a series of biochemical and enzymatic reactions carried out by symbiotic cultures of bacteria and yeasts (SCOBY). It contains organic acids, vitamins, amino acids, and biologically active compounds, notably polyphenols, derived mainly from tea. Kombucha exhibits a range of health-promoting properties, including antioxidant or detoxifying effects. This fermented beverage is traditionally brewed with black tea, but other types of tea are used increasingly, which may have significant implications in terms of chemical composition and health-promoting effects. In this preliminary study, we investigated the content of micronutrients (manganese (Mn), copper (Cu), iron (Fe), chromium (Cr) and zinc (Zn)) by the ICP-OES method in Kombucha prepared with black, red, green and white tea at different time points of fermentation (1, 7, 14 days). It should be noted that the composition of separate ingredients such as tea, leaven or sugar has not been studied. Kombucha had the highest content of zinc-0.36 mg/L to 2.08 mg/L, which accounts for between 3% and 26% of the RDA (Recommended Dietary Allowance) for adults, and the smallest amounts of chromium (0.03 mg/L to 0.09 mg/L), which however represents as much as between 75% and 232% of the RDA. It has been demonstrated that the type of tea as well as the day of fermentation have a significant effect on the concentrations of selected minerals. Kombucha can therefore supplement micronutrients in the human diet.

Edible Flowers as a Source of Dietary Fibre (Total, Insoluble and Soluble) as a Potential Athlete's Dietary Supplement.

Edible flowers have been gaining popularity among researchers, nutritionists and chefs all around the world. Nowadays, flowers are used to make food look and/or taste better; however, they are also a very good source of valuable nutrients (antioxidants, vitamins, proteins, fats, carbohydrates, macro and microelements). The aim of our study was to determine the content of dietary fibre and total protein in selected edible flowers; we also compared the nutritional content of petals, differentiating between the representatives of the Oleaceae and Asteraceae families, as well as herbaceous vs. woody plants. The study material consisted of petals of 12 edible flower species (Magnolia × soulangeana, Sambucus nigra L., Syringa vulgaris L. (white and violet flowers), Robinia pseudoacacia, Forsythia × intermedia, Cichorium intybus L., Bellis perennis, Tussilago farfara L., Taraxacum officinale F.H. Wiggers coll., Centaurea cyanus L., Calendula officinalis). Dietary fibre content was determined by the enzymatic-gravimetric method and ranged from 13.22 (Magnolia × soulangeana) to 62.33 (Calendula officinalis L.) g/100 g. For insoluble dietary fibre (IDF), the values ranged from 8.69 (Magnolia × soulangeana) to 57.54 (Calendula officinalis L.) g/100 g, and the content of soluble dietary fibre (SDF) was between 1.35 (Syringa vulgaris L.-white flowers) and 7.46 (Centaurea cyanus L) g/100 g. Flowers were also shown to be a good, though underappreciated, source of plant protein, with content ranging from 8.70 (Calendula officinalis L.) to 21.61 (Magnolia × soulangeana) g/100 g dry matter (Kjeldahl method). Considerable amounts of protein were found in the flowers of the olive family (Oleaceae) and woody plants, which can enrich the daily diet, especially vegan and vegetarian. Edible flowers of the Asteraceae family, especially the herbaceous representatives, contained high levels of both total dietary fibre and its insoluble fraction; therefore, they can be a rich source of these nutrients in the daily diet of athletes, which would perform a prebiotic function for gut bacteria.

Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions.

Matcha, or powdered green tea (Camellia sinensis) of the Tencha type, is popular all around the world, and its consumption continues to rise. Because of its unique cultivation method, it is rich in phytochemicals and has many health-promoting properties; it contains high concentrations of polyphenols, theanine and chlorophyll. Tea, and by extension matcha, contains numerous minerals, one of which is fluorine. Under physiological conditions, this mineral plays a significant role in hard tissue mineralisation processes. However, even in low concentrations, with prolonged exposure, fluoride can accumulate in the body, leading to a number of harmful effects. The aim of this study was to evaluate, for the first time, the fluoride content of the matcha infusions from different harvests, brewed using water at different temperatures (25 °C, 70 °C, 80 °C and 90 °C). The content of fluoride ions was measured by the potentiometric method. The fluoride content ranged from 3.36 to 4.03 mg/L and was dependent on both the leaf harvest time and brewing temperature. The concentration of this mineral in the dry powder ranged from 118.39 to 121.65 mg/kg. Irrespective of the water temperature or harvest time, matcha was found to have a high fluoride content, with particularly high concentrations being noted in the powder itself.

Kitchen Diet vs. Industrial Diets-Impact on Intestinal Barrier Parameters among Stroke Patients.

BACKGROUND AND AIMS: Strokes are the second highest cause of death in the world and the most common cause of permanent disability in adults. Intestinal barrier permeability thus contributes to diminished homeostasis within the body, which further affects the healing process and convalescence. Each stroke patient should be administered with ingredients that support the intestinal barrier (e.g., protein and fiber). The aim of this study was to compare the effect of various types of diet (enteral with or without fiber vs. a mixed kitchen diet) on the metabolic activity of intestinal microbiota, namely short chain fatty acids, and gut barrier integrity parameters (zonulin and calprotectin. METHODS: Patients (n = 59), after suffering an ischemic stroke, were randomly allocated to three groups receiving: the kitchen diet (n = 32; 1.2 g fiber in 100 mL); Nutrison Energy® (n = 14; 0.02 g fiber in 100 mL); and Nutrison Diason Energy HP® (n = 13; 1.8 g fiber in 100 mL). The patients underwent anthropometric measurements and blood samples (for prealbumin measurements), and stool samples (for zonulin and calprotectin determinations) were taken twice, on admission and a week later. RESULTS: Industrial diets enriched with fiber maintained nutritional status and had a beneficial effect on intestinal barrier permeability parameters. Patients fed with kitchen diets demonstrated a decreased number of lymphocytes, hemoglobin, erythrocytes, and increased serum concentration of C-reactive protein, but improved gut barrier markers. Proton pump inhibitors were shown to increase the inflammatory process in gut. CONCLUSIONS: Stroke patients should be administered with industrial diets enriched with fiber to improve gut barrier integrity and nutritional parameters.

Analysis of Selected Minerals in Homemade Grape Vinegars Obtained by Spontaneous Fermentation.

Fruit vinegars are widely used as a spice and food preservative. They are considered as functional food, containing many bioactive compounds with pro-health benefits. Grape vinegars can be also a source of mineral compounds. Their quantity and diversity can be determined by environmental factors and growing conditions, such as temperature, mineral composition of the soil, heavy metal contamination, sunlight availability as well as grape variety and fruit ripeness stage. The aim of the study was to determine the content of minerals in homemade grape vinegars, obtained by spontaneous fermentation. Five different grape (Vitis vinifera L.) varieties were used in the study (Cabernet Cortis, Johanniter, Solaris, Souvignier gris and Prior). Moreover, the effect of sugar addition in the fermentation process on the mineral content was examined. The mineral content was determined using the ICP-OES method. Among the analysed samples, potassium was the most abundant element (936.07-1472.3 mg/L of vinegar). Comparative analysis showed that the content of Ca, Fe and Cr was significantly higher in vinegars prepared from red varieties than in white-coloured ones. In turn, vinegars prepared from white grape varieties contained statistically significantly higher content of potassium. Vinegar colour did not have a significant influence on the content of the remaining elements included in the analysis. Furthermore, statistical analysis did not reveal any significant differences in the content of the analysed minerals in any of the grape varieties used between the samples with and without sugar addition.

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars.

Fermented foods have been an integral part of the cuisines of almost all cultures in the world. In recent years, they have gained ground again, mainly due to their potential health benefits. One such product is grape vinegar, which apart from characteristic taste, is also a source of compounds with antioxidant activity. The aim of the study was to determine the changes in the antioxidant potential and the content of polyphenols that occur during the storage of grape vinegar obtained by spontaneous fermentation. The research material consisted of vinegar made from different white grape varieties grown in Poland. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The antioxidant potential, polyphenol content, soluble solids content and pH were monitored both during the two-month fermentation process and the subsequent 6-months storage under various conditions. Storage conditions and time of the storage affected the antioxidant activity and polyphenol content. The content of these compounds was also influenced by the variety of grapes used as well as the method of vinegar preparation.

Bioactive Compounds in Aegopodium podagraria Leaf Extracts and Their Effects against Fluoride-Modulated Oxidative Stress in the THP-1 Cell Line.

Aegopodium podagraria L. (goutweed), a member of the Apiaceae family, is a common perennial plant found all around the world that has been used in folk medicine since antiquity. Goutweed leaves contain polyacetylenes, essential oils, mono- and sesquiterpenes, vitamins, macro- and microelements, and phenolic compounds. In spite of its many health-promoting properties, including antioxidant effects, the plant has not been thoroughly studied. The aim of this study was to investigate the antioxidant properties of different goutweed leaf extracts and their effects on the THP-1 cell line, and also to describe the chemical characteristics of goutweed. Falcarinol and falcarindiol and essential oil were determined by gas chromatography coupled with mass spectrometry. Spectrophotometry was used to measure the total content of polyphenols and antioxidant activity-by DPPH and FRAP methods. Oxidative stress in THP-1 cells was induced via sodium fluoride. Then, goutweed leaf extracts were added to evaluate their influence on antioxidant potential (ABTS) and the activity of antioxidant enzymes. Confocal microscopy was used to visualise the production of cytoplasmic and mitochondrial reactive oxygen species (ROS) and for in vitro imaging of apoptosis. The ethanol extracts have a high total content of polyphenols, polyacetylenes, and essential oil, as well as high antioxidant potential. The main volatiles represented diverse chemical groups, which are both oxygenated derivatives of sesquiterpenes and monoterpenes. We also demonstrated positive effects of the high antioxidant potential and increased activity of antioxidant enzymes on cell cultures under severe fluoride-induced oxidative stress. Extraction at 80 ℃ and the use of ethanol as a solvent increased the antioxidant capacity of the extract. The leaves of Aegopodium podagraria may serve as a valuable source of antioxidants in the daily diet and assist in the prevention and treatment of oxidative stress-mediated conditions, e.g., inflammatory conditions, cardiovascular diseases, neurodegenerative diseases, and even obesity.

The Influence of Oxidative Stress on Thyroid Diseases.

Thyroid diseases, including neoplasms, autoimmune diseases and thyroid dysfunctions, are becoming a serious social problem with rapidly increasing prevalence. The latter is increasingly linked to oxidative stress. There are many methods for determining the biomarkers of oxidative stress, making it possible to evaluate the oxidative profile in patients with thyroid diseases compared to the healthy population. This opens up a new perspective for investigating the role of elevated parameters of oxidative stress and damage in people with thyroid diseases, especially of neoplastic nature. An imbalance between oxidants and antioxidants is observed at different stages and in different types of thyroid diseases. The organ, which is part of the endocrine system, uses free radicals (reactive oxygen species, ROS) to produce hormones. Thyroid cells release enzymes that catalyse ROS generation; therefore, a key role is played by the internal defence system and non-enzymatic antioxidants that counteract excess ROS not utilised to produce thyroid hormones, acting as a buffer to neutralise free radicals and ensure whole-body homeostasis. An excess of free radicals causes structural cell damage, undermining genomic stability. Looking at the negative effects of ROS accumulation, oxidative stress appears to be implicated in both the initiation and progression of carcinogenesis. The aim of this review is to investigate the oxidation background of thyroid diseases and to summarise the links between redox imbalance and thyroid dysfunction and disease.

Plant hydrolates - Antioxidant properties, chemical composition and potential applications.

Hydrolates, are by-products of the hydrodistillation of plants. They consist of the distillation water in which very small amounts of essential oils remain dispersed. Hydrosols are widely used in cosmetics. One of the greatest challenges in skin care, whether it is healthy or affected by a pathological condition, is how to minimize oxidative stress. Extract also lend themselves to applications in the agri-food industry, to inhibit the development of pathological microorganisms in food and to remove biofilms constituting a threat to public health in food, pharmaceuticals and beauty products. Therefore, the aim of this study was to analyze the antioxidant potential of hydrosols available in the cosmetics market, taking into account for the first time in scientific literature not only plant species, but also origin (country, farming system, part of plant) and method of preservation. Antioxidant activity, expressed as percentage inhibition of DPPH (1,1-diphenyl-2-picrylhydrazyl), ferric ion reducing antioxidant power (FRAP) and content of polyphenolic compounds (Folin-Ciocalteu method), was determined in seventeen hydrosols by spectrophotometric methods. Antioxidant potential was in the range of 4.43-39.87% of DPPH radical inhibition and 1325.65-5794.38 µM Fe(II)/L. Total phenolic content (TPC) in the hydrosols amounted to 9.33-44.23 mg GAE/L, while total flavonoid content (TFC) ranged from 1.48 to 14.82 mg rutin/L. The hydrosols had a pH in the range of 3.31-5.42. Conclusions: Plant hydrosols appear to have a high antioxidant potential, which depends on not only the plant species, but also its origin, part of the plant from which the hydrosol was obtained and the preservation method used in the finished product.

Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation.

Nowadays, products of natural origin with health-promoting properties are increasingly more common. Research shows that fruit vinegars can be a source of compounds with antioxidant activity. Research on the total antioxidant capacity, total phenolic content, and antimicrobial properties against Staphylococcus aureus, Escherichia coli, and Candida albicans of grape vinegars were conducted. Moreover, gas chromatography was used to measure acetic acid content in the vinegars. The research material consisted of vinegars produced from five different grape varieties. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The highest antimicrobial activity against all micro-organisms was observed in vinegar produced from Solaris grapes with added sugar. The highest polyphenol content was observed in vinegar produced from the Prior grape variety with added sugar and the highest total antioxidant capacity is the Johanniter grape variety with added sugar. The vinegars examined in this study differed, depending on grape variety, in terms of antimicrobial properties, antioxidant capacity, total phenolic content, as well as acetic acid content. Sugar addition caused significant differences in the antioxidant capacity of vinegar samples.