Dr hab. inż. Dominik Szwajgier, Associate Professor

Faculty of Food Science and Biotechnology
Department of Biotechnology, Microbiology and Human Nutrition
phone no. +48(81)- 462 33 74, +48(81)462 33 92
e-mail:

Characteristics of the conducted research

1. Food components as prevention against Alzheimer’s disease and other dementias
2. Anti-oxidant and anti-inflammatory activity of food components
3. Malting and brewing technology

Publications

1. Jedut, P.; Szwajgier, D.; Glibowski, P. Iłowiecka, K. (2021). Some Plant Food Products Present on the Polish Market Are a Source of    Vitamin B12. Appl. Sci. 2021, 11, 3601. https://doi.org/10.3390/app 11083601
2. Studzińska-Sroka E., Majchrzak-Celińska A., Zalewski P., Szwajgier D., Baranowska-Wójcik E., Żarowski M., Plech T., Cielecka-Piontek J. (2021). Permeability of Hypogymnia physodes extract component- physodic acid through the blood-brain barrier as an important argument for its anticancer and neuroprotective activity within the central nervous system. Cancers 13(7), 1717; https://doi.org/10.3390/cancers13071717
3. Kobus-Cisowska J., Szczepaniak O., Szymanowska D., Przeor M., Jarzębski M., Ligaj M.,Gramza-Michałowska A., Szwajgier D.,  Foksowicz-Flaczyk J. (2020). Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin-converting enzyme and cholinesterase. J Food Sci, 85(10), 3003–3011
4. Michalak M., Szwajgier D., Paduch R., Kukuła-Koch W., Waśko A., Polak-Berecka M. (2020). Fermented curly kale as a new source of gentisic and salicylic acids with antitumor potential, J Funct Foods, 67, Article 103866