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Intensive oxidative processes occuring in human organism lead to formation of oxygen reactive forms, which can damage systemic cells and tissues. It is shown, that body endogenous protective system can be supported in that case by natural antioxidant compounds provided from food. The assessment of food products as the potential sources of antioxidants was performed, taking into consideration the kinds...
The aim of this work was to characterize the oenological profile and antioxidant properties of selected Polish grape and fruit wines. The wines produced in Golesz Vineyard in Podkarpacie and commercially available fruit wines were the experimental material. The analysed wines, except Seyval Blanc - the white grape wine, were characterized by a relatively high amount of total extract (10.5-18.8% m/v)...
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