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Biomedical subjects

R Amarowicz

Publications and source records attributed to R Amarowicz.

At least 37 records · Page 2Linked to original sources
PubMed1989

[Chlorinated hydrocarbon residues in the adipose tissue of the population of BiaŁystok and its environs].

In the perirenal fat tissue of 36 representatives of this population (20 men and 16 women aged 41 to 92 years) the levels were determined of the residues of alpha-, beta-, and gamma-HCH, DDE, DDD, DDT and sigma DDT. The obtained mean values were 0.012, 0.013, 0.007, 1.421, 0.035, 0.327 and 1.783 mg/kg of fat, respectively. The obtained results were severalfold lower than those found in Poland in the 1970s. The fat of the human fat tissue contained high amounts of beta-HCH as compared to other isomers of hexachlorocyclohexane, and high amount of DDE in sigma DDT. In the fat of men the residues of DDE and sigma DDT were present in greater amounts than in women. On the other hand, no effect of age was noted on the levels of the residues of chlorinated hydrocarbons in human fat.

Adipose Tissue↗
PubMed1989

[Chlorinated hydrocarbon residues in the livers of the population of Białystok and its environs].

In the livers of 34 subjects living in Białystok and environs the residues of chlorinated hydrocarbons were determined. The mean values of alpha-HCH, beta-HCH, gamma-HCH, DDE, DDD, DDT and sigma DDT were respectively 16, 60, 81, 1090, 94, 177 and 1361 mcg/kg of fat, and 0.5, 3.2, 3.3, 48, 5.0, 7.1 and 60 mcg/kg of tissue. The content of DDE and sigma DDT in liver fat was similar to that found previously in perirenal fat. In relation to perirenal fat the content of DDT in liver fat was lower and that of DDD was higher. This was due, probably, to metabolic changes taking place in the liver. The relationship between beta-HCH and gamma-HCH in the liver was different from that in fatty tissue in which the level of Indian was lower than that of the beta-isomer.

Adipose Tissue↗
PubMed1986

Influence of cooking methods on the nutritive value of turkey meat.

Selected culinary parts of turkey meat were subjected to a differentiated cooking method. The chemical composition and -SH group levels were studied in both raw and cooked turkey meat and indices of nutritive value were determined. The turkey meat was shown to be characterized by a high nutritive value, irrespective of any cooking method. A slightly unfavourable effect was found to be exerted on the nutritive value of meat by microwaves. Fried and roasted meat was characterized by high values of PER (3.1) and BV (83.8). Lower index values were found for microwaved meat [PER (2.8); BV (82.2)].

Amino Acids↗
PubMedDate not supplied

Inhibition of pancreatic lipase by phenolic acids--examination in vitro.

The influence of addition 2,4,6,8, and 10 microM of benzoic and cinnamic acids and selected phenolic acids (salicylic, p-hydroxybenzoic, gentisic, protocatechuic, vanillic, syringic, o-coumaric, p-coumaric, caffeic, ferulic, sinapic) on the activity of pancreatic lipase was examined in vitro. The strongest inhibition activities were observed with caffeic, ferulic and benzoic acid, while sinapic and gentisic acids produced the lowest inhibition.

Animals↗