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Effects of polyphenols on cell viability of selected varieties of grapes berries and pomace

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dc.title Effects of polyphenols on cell viability of selected varieties of grapes berries and pomace en
dc.contributor.author Capáková, Zdenka
dc.contributor.author Humpolíček, Petr
dc.contributor.author Mlček, Jiří
dc.relation.ispartof Acta Scientiarum Polonorum, Hortorum Cultus
dc.identifier.issn 1644-0692 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 17
utb.relation.issue 2
dc.citation.spage 115
dc.citation.epage 121
dc.type article
dc.language.iso en
dc.publisher Wydawnictwo Akad Rolniczej W Lublinie
dc.identifier.doi 10.24326/asphc.2018.2.10
dc.relation.uri http://www.hortorumcultus.actapol.net/pub/17_2_115.pdf
dc.subject proliferation en
dc.subject grapes en
dc.subject pomace en
dc.subject phenolic compound en
dc.subject cancer en
dc.description.abstract The effect on cell viability and content of PhC of three grapes varieties – Moravian Muscat, Blue Burgundy and Lemberger is presented. The effect of polyphenols from wine and grapes was studied for many times, but the effect of pomace, the by-product of wine production, was neglected. Thus study is devoted to compare the effect of berries and pomace on cell viability in context of their utilization as source of bioactive compounds. Effect on viability of human keratinocytes (HaCaT) was investigated in vitro using following concentrations of PhC in cultivation medium: 25, 50, 75 and 100 µg·ml–1. The results show that the content of PhC in berries and pomace was similar and the cell viability decreased with increasing concentrations of PhC, in most cases. The impact on cell viability also depends on individual variety of grapes. © Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie. en
utb.faculty University Institute
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007965
utb.identifier.obdid 43878238
utb.identifier.scopus 2-s2.0-85046767541
utb.identifier.wok 000436362000010
utb.source j-scopus
dc.date.accessioned 2018-07-27T08:47:36Z
dc.date.available 2018-07-27T08:47:36Z
dc.description.sponsorship LO1504, NPU, Northwestern Polytechnical University; MŠMT, Ministerstvo Školství, Mládeže a Tělovýchovy
dc.description.sponsorship Ministry of Education, Youth and Sports of the Czech Republic Program NPU I [LO1504]
dc.rights Attribution-NonCommercial-NoDerivs 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.access openAccess
utb.ou Centre of Polymer Systems
utb.contributor.internalauthor Capáková, Zdenka
utb.contributor.internalauthor Humpolíček, Petr
utb.contributor.internalauthor Mlček, Jiří
utb.fulltext.affiliation Zdenka Capakova 1 , Petr Humpolicek 1 , Jiri Mlcek 2  1 Centre of Polymer Systems, Tomas Bata University in Zlin, Trida Tomase Bati 5678, 760 01 Zlin, Czech Republic 2 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech Republic
utb.fulltext.dates -
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utb.fulltext.sponsorship This work was supported by the Ministry of Education, Youth and Sports of the Czech Republic – Program NPU I (LO1504).
utb.wos.affiliation [Capakova, Zdenka; Humpolicek, Petr] Tomas Bata Univ Zlin, Ctr Polymer Syst, Trida Tomase Bati 5678, Zlin 76001, Czech Republic; [Mlcek, Jiri] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic
utb.scopus.affiliation Centre of Polymer Systems, Tomas Bata University in Zlin, Trida Tomase Bati 5678, Zlin, Czech Republic; Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, Zlin, Czech Republic
utb.fulltext.projects LO1504
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