The anti-inflammatory potential of dietary vitamin K2 in atherosclerosis progression
2020/37/B/NZ9/03835
Keywords
Descriptors
- NZ9_007: Naukowe podstawy żywienia i badania żywności
- NZ7_004: Prewencja populacyjna
- NZ7_012: Prewencja chorób człowieka
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
Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie, Wydział Technologii Żywności
Voivodeship: małopolskie
Principal investigator (from the host institution)
dr hab. Magdalena Anna Franczyk-Żarów
Number of co-investigators in the project: 4
Call
OPUS 19 – announced on 2020-03-16
- Amount awarded
- 730 800 PLN
- Project start date
- 2021-09-30
- Project end date
- 2026-09-29
- Project duration
- 60 months (the same as in the proposal)
- Project status
- Pending project
Project description
Download the project description in a pdf file
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
Articles in post-conference publications (1)
-
Effect of Fermented Food Products as Vitamin K Dietary Sources on the Development of Atherosclerotic Lesions in ApoE/LDLR−/− Mice
- Authors:
- Franczyk-Żarów, M.; Czosnowska, B.; Aragaw Hassen, H.; Strojewska, A.; Czyzynska-Cichon, I.; Kij, A.; Kostogrys, R.B.
- Conference:
- Proceedings (year: 2023, volume: 14th European Nutrition Conference FENS 2023, pages: Proceedings 2023, 91, 336.), Publisher: MDPI
- Date:
- conference 14-17.11.2023
- Status:
- Published
- DOI:
- 10.3390/proceedings2023091336 – link to the publication