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Determination of absorption possibility of beetroot betalains from the stomach in in vivo model.

2015/17/N/NZ9/01141

Keywords:

betalains red beet absorption stomach bioavailability,

Descriptors:

  • NZ9_7: Nutrition and food sciences
  • NZ9_13: Other related subjects

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Instytut Rozrodu Zwierząt i Badań Żywności PAN

woj. warmińsko-mazurskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

Tomasz Sawicki 

Number of co-investigators in the project: 2

Call: PRELUDIUM 9 - announced on 2015-03-16

Amount awarded: 99 720 PLN

Project start date (Y-m-d): 2016-01-19

Project end date (Y-m-d): 2018-01-18

Project duration:: 24 months (the same as in the proposal)

Project status: Project settled

Project description

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Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Information in the final report

  • Publication in academic press/journals (3)
  1. Using the SPE and micro-HPLC-MS/MS method for the analysis of betalains in rat plasma after red beet administration
    Authors:
    Tomasz Sawicki; Jerzy Juśkiewicz; Wiesław Wiczkowski
    Academic press:
    Molecules (rok: 2017, tom: 22, strony: 2137), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules22122137 - link to the publication
  2. Characterization of the profile and concentration of betalains in the gastric content, blood and urine of rats after an intragastric administration of fermented red beet juice
    Authors:
    Sawicki T., Topolska J., Bączek N., Szawara-Nowak D., Juśkiewicz J., Wiczkowski W.
    Academic press:
    Food Chemistry (rok: 2019, ), Wydawca: Elsevier
    Status:
    Submitted
    DOI:
    brak - link to the publication
  3. The effects of boiling and fermentation on betalain profiles and antioxidant capacities of red beetroot products
    Authors:
    Tomasz Sawicki, Wiesław Wiczkowski
    Academic press:
    Food Chemistry (rok: 2018, tom: 259, strony: 292-303), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2018.03.143 - link to the publication

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