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  • 1 Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 10 Tuwima Str. 10-747 Olsztyn Poland
  • | 2 Agricultural University Department of Fruit and Vegetable Processing 25 Norwida Str. 50-375 Wrocław Poland
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Seven groups of Wistar rats (8 males in each) were fed for 4 weeks diets with chokeberry products. Chokeberry juice was added every day to diets at a dose of 1.5, 3 and 6 ml per rat (corresponding to the intake of about 0.5, 1 and 2 l of juice by an adult person) or diets were supplemented with polyphenolics extract to reach the same level of phenolics. The addition of juice or extract did not affect food intake and body gain. Chokeberry juice increased stomach pH from 3.44 (control group) to 3.69–3.85, and ileal pH from 6.16 to 6.23–6.46. Alkalisation of digesta was less distinct with diets containing polyphenolics extract. Both chokeberry products decreased the concentration of caecal ammonia, especially at medium and high doses. The highest dose of chokeberry juice increased microbial α-glucosidase, decreased β-glucosidase and had no effect on β-glucuronidase activities in the caecal digesta. To compare with the control group, the highest dose of chokeberry juice and extract numerically decreased triglycerides (from 265 to 211 and 219 mg dl −1 , respectively) and significantly decreased total cholesterol level in the serum (from 133 to 118 and 114 mg dl −1 , respectively) and increased content of butyrate in short-chain fatty acids sum of caecal digesta. Indices of the antioxidant status of rats were similar in all treatments. Physiological results of applying relatively low amount of phenolic extract in the diet were similar as when applying high doses of chokeberry juice.

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Editor(s)-in-Chief: András Salgó

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       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

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2020
 
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2019  
Total Cites
WoS
522
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without
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220/247=0,9
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Acta Alimentaria
Language English
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Founder Magyar Tudományos Akadémia    
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