Prof. Dr. Izabela Sadowska-Bartosz
Laboratory of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszów University, Rzeszów, Poland
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Academic Career Length
23Years (2004-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 February 2018 in Food Chemistry
Journal Article
MPMichalina Grzesik - Pietrasiewicz
Michalina Grzesik - PietrasiewiczKNKatarzyna Naparło
Katarzyna Naparło
Grzegorz BartoszIzabela Sadowska-BartoszJournal Article
Izabela Sadowska-BartoszGrzegorz BartoszBetalains are water-soluble pigments present in vacuoles of plants of the order Caryophyllales and in mushrooms of the genera Amanita, Hygrocybe and Hygrophorus. Betalamic acid is a constituent of all betalains. The type of betalamic acid substituent determines the class of betalains. The betacyanins (reddish to violet) contain a cyclo-3,4-dihydroxyphenylalanine (cyclo-DOPA) residue while the betaxanthins (yellow to orange) contain different amino acid or amine residues. The most common betacyanin is betanin (Beetroot Red), present in red beets Beta vulgaris, which is a glucoside of betanidin. The structure of this comprehensive review is as follows: Occurrence of Betalains; Structure of Betalains; Spectroscopic and Fluorescent Properties; Stability; Antioxidant Activity; Bioavailability, Health Benefits; Betalains as Food Colorants; Food Safety of Betalains; Other Applications of Betalains; and Environmental Role and Fate of Betalains.
25 March 2014 in BioMed Research International
Journal Article
Izabela Sadowska-BartoszGrzegorz BartoszIf aging is due to or contributed by free radical reactions, as postulated by the free radical theory of aging, lifespan of organisms should be extended by administration of exogenous antioxidants. This paper reviews data on model organisms concerning the effects of exogenous antioxidants (antioxidant vitamins, lipoic acid, coenzyme Q, melatonin, resveratrol, curcumin, other polyphenols, and synthetic antioxidants including antioxidant nanoparticles) on the lifespan of model organisms. Mechanisms of effects of antioxidants, often due to indirect antioxidant action or to action not related to the antioxidant properties of the compounds administered, are discussed. The legitimacy of antioxidant supplementation in human is considered.
Journal Article
Izabela Sadowska-BartoszGrzegorz BartoszAnthocyanins are the main plant pigments responsible for the color of flowers, fruits, and vegetative organs of many plants, and are applied also as safe food colorants. They are efficient antioxidants. In this review, the reactivity of anthocyanins and their aglycones, anthocyanidins, in the main antioxidant assays, and their reactions with reactive oxygen and nitrogen species, effects of interactions with other compounds and metal ions on the antioxidant activity of anthocyanins and the electrochemical properties of anthocyanins are presented. Numerous cases of attenuation of oxidative stress at the cellular and organismal levels by anthocyanins are cited. The direct and indirect antioxidant action of anthocyanins, the question of the specificity of anthocyanin action in complex extracts, as well as limitations of cellular in vitro assays and biomarkers used for the detection of antioxidant effects of anthocyanins, are critically discussed.
Journal Article
Izabela Sadowska-BartoszGrzegorz BartoszAssays of total antioxidant capacity (TAC) are popular in the analysis of food products. This review presents the most popular assays of TAC and their limitations, databases of TAC of food products, their application in clinical studies, and the effect of processing on the TAC of food. The importance of sample preparation for TAC assays and striking effects of digestion in the gastrointestinal tract on the TAC of food are discussed. Critical opinions on the validity of food TAC assays are considered. It is concluded that TAC methods can be useful as screening assays for food quality control and as low-cost, high-throughput tools used to discover potential antioxidant sources and follow changes in the content of antioxidants during food processing. However, effects revealed by TAC assays should be followed and explained using more specific methods.
Journal Article
Izabela Sadowska-BartoszGrzegorz BartoszNon-enzymatic protein glycosylation (glycation) contributes to many diseases and aging of organisms. It can be expected that inhibition of glycation may prolong the lifespan. The search for inhibitors of glycation, mainly using in vitro models, has identified natural compounds able to prevent glycation, especially polyphenols and other natural antioxidants. Extrapolation of results of in vitro studies on the in vivo situation is not straightforward due to differences in the conditions and mechanism of glycation, and bioavailability problems. Nevertheless, available data allow to postulate that enrichment of diet in natural anti-glycating agents may attenuate glycation and, in consequence, ageing.
About Me
Prof. Dr. hab. Izabela Sadowska-Bartosz is the Head of the Laboratory of Analytical Biochemistry and also Head of the Laboratory for GMO at the Faculty of Technology and Life Sciences of Rzeszów University (Poland). She graduated in biological sciences from the Jagiellonian University of Cracow in 2001, received her Ph.D. from the University of Silesia in Katowice (in 2005), and her Dr. hab. degree of biological sciences in the range of biochemistry from the University of Łódź (in 2016). By the decision of the President of Poland, she received the title of Professor of sciences and natural sciences in 2020. She was a postdoc at the University of Helsinki and paid shorter scientific visits inter alia to the universities of Lorraine, Singapore, Ottago, Zagreb, and Guangzhou as well as Beira Interior. The main fields of her main research interest cover biochemistry of reactive oxygen species and antioxidants (especially natural antioxidants), biochemistry of aging, redox nanoparticles, protein aggregation and experimental therapy of neurodegenerative diseases. She collaborates with several laboratories in Poland as well as abroad in studies of biomedical applications of redox nanoparticles. Professor I. Sadowska-Bartosz is the founder and first chairman of the Rzeszów branch of the Polish Biochemical Society. She is/was the thesis supervisor of a large number of master’s degree students as well as several PhD dissertations.