Marcin Kidoń

Characterization of phenolic compounds and antioxidant and anti-inflammatory properties of red cabbage and purple carrot extracts

Paulina Mizgier, Alicja Z. Kucharska, Anna Sokół‐Łętowska et al. · Journal of Functional Foods · 2015 · 126 citations · Full text

Inflammation, Food Chemistry, Phenolic Compounds +9

Antioxidant effects of gastrointestinal digested purple carrot extract on the human cells of colonic mucosa

Anna Olejnik, Joanna Rychlik, Marcin Kidoń et al. · Food Chemistry · 2015 · 73 citations

Nutrition, Allergy, Human Cells +8

Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods

Marcin Kidoń, Julita Grabowska · LWT · 2020 · 70 citations

Food Chemistry, Red-fleshed Apples, Food Bioactive Compound +3

The Content of Selected Minerals, Bioactive Compounds, and the Antioxidant Properties of the Flowers and Fruit of Selected Cultivars and Wildly Growing Plants of Sambucus nigra L.

Karolina Młynarczyk, Dorota Walkowiak-Tomczak, Halina Staniek et al. · Molecules · 2020 · 57 citations · Full text

Purple carrot anthocyanins suppress lipopolysaccharide-induced inflammation in the co-culture of intestinal Caco-2 and macrophage RAW264.7 cells

Anna Olejnik, Katarzyna Kowalska, Marcin Kidoń et al. · Food & Function · 2015 · 38 citations