Projects funded by the NCN
Synthesis and studies on antioxidant activity of new analogues of sulforaphane.
2014/15/N/ST5/02939
Keywords:
isothiocyanates sulforaphane antioxidants radicals
Descriptors:
- ST5_23:
- ST5_13: Research methods on materials/nanomaterials properties
- ST5_16:
Panel:
ST5 - Materials: materials synthesis, structure-properties relations, advanced and functional materials with designed properties, (macro)molecular architecture, material engineering
Host institution :
Uniwersytet Warszawski, Wydział Chemii
woj. mazowieckie
Principal investigator (from the host institution):
Number of co-investigators in the project: 3
Call: PRELUDIUM 8 - announced on 2014-09-15
Amount awarded: 149 800 PLN
Project start date (Y-m-d): 2015-08-11
Project end date (Y-m-d): 2018-08-10
Project duration:: 36 months (the same as in the proposal)
Project status: Project settled
Equipment purchased [PL]
- Karta UPC2100 Validyne.
- Pompa wysokopróżniowa (13 000 PLN)
- Mieszadłą magnetyczne MIXdrive (x2) wraz z kontrolerem.
- Pressure transducer DP15 Validyne wraz z okablowaniem.
Information in the final report
- Publication in academic press/journals (2)
- A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and SulforaphaneAuthors:Jakub Cedrowski, Kajetan Dąbrowa, Agnieszka Krogul-Sobczak, Grzegorz LitwinienkoAcademic press:Antioxidants (rok: 2020, tom: 9, strony: 1090), Wydawca: MDPIStatus:PublishedDOI:10.3390/antiox9111090 - link to the publication
- Antioxidant activity of two edible isothiocyanates: sulforaphane and erucin is due to their thermal decomposition to sulfenic acids and methylsulfinyl radicalsAuthors:Jakub Cedrowski, Kajetan Dąbrowa, Paweł Przybylski, Agnieszka Krogul-Sobczak, Grzegorz LitwinienkoAcademic press:Food Chemistry (tom: -, strony: -), Wydawca: ElsevierStatus:SubmittedDOI:brak - link to the publication