Dominik Szwajgier

prof. ULS in Lublin, dr hab.

University of Life Sciences in Lublin

Poland

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About

Professor Dominik Szwajgier is a faculty member at the University of Life Sciences in Lublin, Poland. His research primarily focuses on food science, phytochemistry, and the biological activity of natural compounds, with recent publications examining the effects of cooking methods on food properties, the role of phytochemicals in Alzheimer's disease, and potential cancer preventative effects of various plant extracts. His work contributes significantly to the understanding of health benefits associated with food and natural products.

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2022

Collaborators (19)

Ewa Baranowska-Wójcik

University of Life Sciences

POLAND

Dominik Szwajgier

Research Interests

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Articles (22)

The effect of pasta cooking method (unsalted versus salted water) on sodium absorption: an in vitro digestion study

Encapsulation of Polyphenolic Preparation in Gelatin Fruit Jellies Slows the Digestive Release of Cholinesterase Inhibitors In Vitro

The Potential Role of Phytochemicals in Alzheimer’s Disease

Research on Application of Japanese Quince (Chaenomeles L.) and Pork Collagen in Dark Chocolate—Benefits in Prevention of Inflammation In Vitro Model

Changes in Anticholinesterase and Antioxidant Activities of Fruit Products during Storage

Vegan and Vegetarian Soups Are Excellent Sources of Cholinesterase Inhibitors

Studies on the Effects of Fermentation on the Phenolic Profile and Biological Activity of Three Cultivars of Kale

Plant Soup Formulations Show Cholinesterase Inhibition Potential in the Prevention of Alzheimer’s Disease

Synergism of Specific Maca Phenotypes (Lepidium peruvianum) in Combination with Saw Palmetto (Serenoa repens) Extract for Chemoprevention of Prostate Cancer as Determined in In Vitro Cytotoxicity Assays on Human Epithelial and Prostate Cancer Cells

Effect of Food Additive E171 and Titanium Dioxide Nanoparticles (TiO2-NPs) on Caco-2 Colon Cancer Cells

Effect of Inhibiting Butyrylcholinesterase Activity Using Fractionated Coffee Extracts Digested In Vitro in Gastrointestinal Tract: Docking Simulation and Calorimetric and Studies

The Role of Beetroot Ingredients in the Prevention of Alzheimer’s Disease

Pleiotropic Potential of <i>Evernia prunastri</i> Extracts and Their Main Compounds Evernic Acid and Atranorin: In Vitro and In Silico Studies

Curcuminoid Chalcones: Synthesis, Stability, and New Neuroprotective and Sonosensitising Activities

The Distribution of Glucosinolates in Different Phenotypes of <i>Lepidium peruvianum</i> and Their Role as Acetyl- and Butyrylcholinesterase Inhibitors—In Silico and In Vitro Studies

Is Caperatic Acid the Only Compound Responsible for Activity of Lichen Platismatia glauca within the Nervous System?

Can Bioactive Compounds in Beetroot/Carrot Juice Have a Neuroprotective Effect? Morphological Studies of Neurons Immunoreactive to Calretinin of the Rat Hippocampus after Exposure to Cadmium

Smoothies Reduce the “Bioaccessibility” of TiO2 (E 171) in the Model of the In Vitro Gastrointestinal Tract

Honeys as Possible Sources of Cholinesterase Inhibitors

Hydroxybenzoic Acids as Acetylcholinesterase Inhibitors: Calorimetric and Docking Simulation Studies

Biological Activity of an Epilobium angustifolium L. (Fireweed) Infusion after In Vitro Digestion

Dual functional cholinesterase inhibitors and complexing of aluminum ions of five species of fungi family depended of drying conditions and extraction process - In vitro study

Collaborators (19)

Ewa Baranowska-Wójcik

Jacek Jachuła

Adam Waśko

Klaudia Gustaw

Grażyna Budryn

Elżbieta Studzińska-Sroka

Oskar Szczepaniak

Tomasz Laskowski

Paweł Szczeblewski

Lucjusz Zaprutko

Horacio Pérez-Sánchez

Henry O. Meissner

Edyta Kowalczuk-Vasilev

Izabela Jośko

Karolina Jachimowicz-Rogowska

Katarzyna Korybalska

Joanna Grzelczyk

Magdalena Polak-Berecka

Joanna Kobus-Cisowska

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