Antyoksydanty w żywności / Food antioxidants

Pełny temat badawczy: Odziaływania pomiędzy wybranymi antyoksydantami w żywności

Research Topic: Interactions between selected food antioxidants

Supervisor: prof. dr hab. Izabela Sadowska-Bartosz

Abstract: It is commonly argued that antioxidants consumed in food are more effective than antioxidants taken in pills and that this effect is due to interactions between antioxidants. Interaction between vitamin E and vitamin C, consisting in the regeneration of tocopheryl radicals by ascorbate is well documented. The aim of the study will be a search for similar interactions between various classes of flavonoids and phenolic acids, and vitamins E and C, using different experimental approaches.

Requirements for the candidate: M.Sc. in food science, chemistry or biology, strong motivation for experimental research.