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Author/Creator Zwolinska, Anna

1. Docosahexaenoic acid attenuates oxidative stress and protects human gingival fibroblasts against cytotoxicity induced by hydrogen peroxide and butyric acid. Issue 1 (January 2015)

Authors:
Zgorzynska, Emilia; Wierzbicka-Ferszt, Anita; Dziedzic, Barbara; Witusik-Perkowska, Monika; Zwolinska, Anna; Janas, Anna; Walczewska, Anna
Journal:
Archives of oral biology
Issue:
Volume 60:Issue 1(2015:Jan.)
Page Start:
144
Record Type:
Journal Article
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2. Hemodialysis Decreases the Concentration of Accumulated Plant Phenols in the Plasma of Patients on Maintenance Dialysis: Influence of Residual Renal Function. Issue 6 (11th October 2017)

Authors:
Nowak, Piotr Jan; Wilk, Radoslaw; Prymont‐Przyminska, Anna; Zwolinska, Anna; Sarniak, Agata; Wlodarczyk, Anna; de Graft‐Johnson, Jeffrey; Mamelka, Beata; Zasowska‐Nowak, Anna; Bartnicki, Piotr; Nowak, Dariusz; Nowicki, Michal
Journal:
Therapeutic apheresis and dialysis
Issue:
Volume 21:Issue 6(2017)
Page Start:
572
Record Type:
Journal Article
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3. Sour Cherries but Not Apples Added to the Regular Diet Decrease Resting and fMLP-Stimulated Chemiluminescence of Fasting Whole Blood in Healthy Subjects. (2nd January 2018)

Authors:
Bialasiewicz, Piotr; Prymont-Przyminska, Anna; Zwolinska, Anna; Sarniak, Agata; Wlodarczyk, Anna; Krol, Maciej; Markowski, Jaroslaw; Rutkowski, Krzysztof P.; Nowak, Dariusz
Journal:
Journal of the American College of Nutrition
Issue:
Volume 37:Number 1(2018)
Page Start:
24
Record Type:
Journal Article
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4. Strawberries Added to the Usual Diet Suppress Fasting Plasma Paraoxonase Activity and Have a Weak Transient Decreasing Effect on Cholesterol Levels in Healthy Nonobese Subjects. (3rd July 2016)

Authors:
Zasowska-Nowak, Anna; Nowak, Piotr J.; Bialasiewicz, Piotr; Prymont-Przyminska, Anna; Zwolinska, Anna; Sarniak, Agata; Wlodarczyk, Anna; Markowski, Jaroslaw; Rutkowski, Krzysztof P.; Nowak, Dariusz
Journal:
Journal of the American College of Nutrition
Issue:
Volume 35:Number 5(2016)
Page Start:
422
Record Type:
Journal Article
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