Beata Sperkowska

Peanut butter combines nutritional density with two hazard profiles that are often discussed separately: persistence of enteric pathogens in a low-moisture, lipid-rich matrix and pre-processing contamination with aflatoxins. This structured narrative review synthesizes evidence identified in PubMed, Scopus, Web of Science, and Google Scholar between January and June 2026 and asks whether food-matrix characteristics change not only nutrient release but also the reliability and timing of safety controls. The evidence is strongest for prolonged survival and matrix-enhanced heat resistance of Salmonella, the heterogeneous distribution of aflatoxins among kernels, and the limited corrective value of roasting for contaminated lots. Direct studies that measure nutritional and safety outcomes within the same peanut butter formulation are scarce; the proposed framework is therefore an integrative interpretation rather than a quantitatively validated model. In our assessment, the practical value of the matrix concept lies in three decisions: controlling aflatoxins before grinding, validating microbial lethality in the actual product, and protecting post-lethality areas from recontamination. These conclusions support hazard-specific risk management that preserves nutritional and sensory quality without treating shelf stability as evidence of microbiological safety.

Background/Objectives: Medical nutrition therapy (MNT) is a crucial component of type 1 diabetes (T1D) management; however, the effectiveness of specific dietary approaches in adults remains unclear due to variations in study design, terminology, and reported outcomes. This scoping review summarizes evidence published between 2015 and 2025 on dietary interventions in adults with T1D, focusing on metabolic and psychosocial outcomes and adherence to international nutritional guidelines. Methods: We searched PubMed, Web of Science, Scopus, and Google Scholar, following the PRISMA-ScR recommendations, to identify observational studies, randomized clinical trials (RCTs), and guidelines involving adults (≥18 years) with T1D. Extracted data included metabolic outcomes (glycated hemoglobin A1c (HbA1c), glycemic variability (GV), insulin dose (ID), lipids, blood pressure, body weight, and others), as well as psychosocial indicators (i.e., quality of life, diabetes-related stress, and fear of hypoglycemia). Results: In total, 41 studies met the inclusion criteria, comprising 18 observational, 14 randomized, and 9 studies that evaluated psychosocial aspects. A low-carbohydrate diet (LCD) reduced HbA1c by 0.3–0.9% and total ID by approximately 15–20% without increasing the incidence of severe hypoglycemia. A low-fat vegan diet and structured carbohydrate counting (CC) programs also improved glycemic and lipid profiles. The Mediterranean diet (MedDiet) and plant-based diet mainly improved diet quality and well-being. The results showed an association between better metabolic control and lower carbohydrate (CHO) intake, as well as higher intakes of fiber and protein. In contrast, a Western diet and high intake of sweets were linked to poorer outcomes. Conclusions: Combining an LCD with education, CC, and modern diabetes technology provides the most consistent benefits for adults with type 1 diabetes (T1D adults). The MedDiet and plant-based diet support diet quality and psychosocial well-being, although current evidence remains limited, primarily due to small sample sizes and short follow-up periods.

Tyrosinase is a multifunctional, copper-containing and rate-limiting oxidase that catalyses crucial steps in the melanogenesis pathway and is responsible for skin-pigmentation abnormalities in mammals. Numerous tyrosinase inhibitors derived from natural and synthetic sources have been identified as an objective for the development of anti-melanogenesis agents. However, due to side effects and lack of expected efficiency, only a small percentage of them are used for medical and cosmetic purposes. This critical review focuses on searching for novel active substances and recently discovered plant-derived anti-tyrosinase inhibitors from the Morus genus (Moraceae family). A detailed analysis of their structure–activity relationships is discussed. The information contained in this article is crucial for the cosmetics and medical industries, in order to show new directions for the effective search for natural anti-melanogenesis products (with satisfactory efficiency and safety) to treat and cure hyperpigmentation.

Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease. Patients who should follow a strict gluten-free diet do not always do so. Therefore, the aim of this research was to analyze certified “gluten-free” and naturally gluten-free products without labeled “may contain gluten” information in terms of their content of gluten proteins. The enzyme immunoassay AgraQuant Gluten G12 ELISA test kit was used for the analysis. Of all the products used in the research, only 5.8% were found to contain gluten above 20 ppm. Only one product labeled “gluten-free” was contaminated with gluten at 79.3 ppm (cider cake). In addition, our research also examined the gluten content of commercial beers containing barley malt not labeled as “gluten-free”. Research has shown that 60% of samples are not safe for those on a strict gluten-free diet. Our research clearly shows that many manufacturers, although they do not monitor their products for the presence of gluten in them, offer safe products, although they cannot be recommended in a gluten-free diet. Therefore, there is a strong need to increase the frequency of testing by food manufacturers for the presence of gluten in their products, so that the number of products approved for people on a gluten-free diet continues to increase.

Introduction: Women who have problems with lactation can use human milk banks. Mainly this human milk is provided to premature babies and sick newborns. Human milk is the most suitable food for newborns and infants, recommended by WHO (World Health Organization). Human milk has anti-inflammatory, anti-infective, and anti-allergic properties, and also works for immunomodulation. Melatonin has a special, underestimated importance in the composition of breast milk. It is a hormone that has many body functions and, for several decades, its antioxidant potential has been increasingly talked about. The aim of the study was to examine the effect of Holder pasteurization on melatonin concentration in human milk. Materials and Methods: 18 samples of human milk from donors from the human milk bank were used for the analysis. Melatonin concentration before and after pasteurization was determined by ELISA. In addition, the nutritional content composition of milk was analyzed using MIRIS Human Milk Analyzer and correlations examined. Results: Melatonin concentration in human milk before pasteurization was 0.65–26.24 pg/mL (Me=9.58, IQR=12.72), while after pasteurization 0.80–29.58 pg/mL (Me=9.98, IQR=11.26). There was a positive correlation between melatonin concentration before and after pasteurization (r=0.797, p<0.001). Conclusions: The Holder pasteurization process does not affect the concentration of melatonin in milk samples, which may be a recommendation for human milk banks.

The consumption of food for pleasure is mainly associated with adverse health effects. This review was carried out to verify recent reports on the impact of chocolate and wine consumption on cardiovascular health, with a particular focus on atherosclerosis. On one side, these products have proven adverse effects on the cardiovascular system, but on the other hand, if consumed in optimal amounts, they have cardiovascular benefits. The submitted data suggest that the beneficial doses are 30–50 g and 130/250 mL for chocolate and wine, respectively, for women and men. The accumulated evidence indicates that the active ingredients in the products under consideration in this review are phenolic compounds, characterized by anti-inflammatory, antioxidant, and antiplatelet properties. However, there are also some reports of cardioprotective properties of other compounds such as esters, amines, biogenic amines, amino acids, fatty acids, mineral ingredients, and vitamins. Our narrative review has shown that in meta-analyses of intervention studies, consumption of chocolate and wine was positively associated with the beneficial outcomes associated with the cardiovascular system. In contrast, the assessment with the GRADE (Grading of Recommendations Assessment, Development and Evaluation) scale did not confirm this phenomenon. In addition, mechanisms of action of bioactive compounds present in chocolate and wine depend on some factors, such as age, sex, body weight, and the presence of additional medical conditions. Patients using cardiovascular drugs simultaneously with both products should be alert to the risk of pharmacologically relevant interactions during their use. Our narrative review leads to the conclusion that there is abundant evidence to prove the beneficial impact of consuming both products on cardiovascular health, however some evidence still remains controversial. Many authors of studies included in this review postulated that well-designed, longitudinal studies should be performed to determine the effects of these products and their components on atherosclerosis and other CVD (Cardiovascular Disease) disease.

W artykule wyjaśniono zagadnienia związane z występowaniem i zastosowaniem hydroksykwasów organicznych w fitokosmetykach rewitalizujących i zabiegach kosmetycznych. Dokonano charakterystyki budowy skóry oraz właściwości fizycznych i chemicznych alfa-(AHA) i beta-hydroksykwasów (BHA) (kwas glikolowy, kwas mlekowy, kwas cytrynowy, kwas jabłkowy, kwas winowy, kwas salicylowy). Scharakteryzowano sposoby oznaczania hydroksykwasów, a także przedstawiono regulacje prawne dotyczące stosowania hydroksykwasów w kosmetykach. Przedstawiono wskazania i przeciwwskazania do zastosowania zabiegów z kwasami owocowymi. Opisano czynniki warunkujące skuteczność działania biologicznego alfa-hydroksykwasów (AHA).

Streszczenie Wstęp: Piwo stanowi źródło cennych związków odżywczych, substancji psychoaktywnych oraz związków bioaktywnych, stanowiących istotny czynnik prewencji i leczenia wielu chorób cywilizacyjnych. Udokumentowano związek konsumpcji piwa z łagodzeniem objawów menopauzy, korzystnym wpływem na mikrobiotę bakteryjną jelit, skórę, układ odpornościowy oraz proces utraty masy ciała. Niemniej, należy zaznaczyć, że w jego składzie występuje również alk ohol, który spożywany w nadmiarze może wywierać negatywny wpływ na organizm, uzależniać a nawet prowadzić do śmierci. Z tego względu rekomendowane jest spożycie piw bezalkoholowych, które cechuje obniżona wartość energetyczna i właściwości izotoniczne, a co ważne posiadają one potencjał farmakologiczny, co pozwala uznać je za substancje nutraceutyczne. Cel: Celem pracy było porównanie ze sobą piw komercyjnych o zróżnicowanej zawartości alkoholu z ich bezalkoholowymi odpowiednikami pod względem aktywności antyoksydacyjnej oraz zawartości polifenoli i flawonoidów ogółem. Materiały i metody: Analizom poddano 16 piw, 8 alkoholowych i 8 bezalkoholowych, różnych marek i różnych typach fermentacji, dostępnych w sklepach osiedlowych i hipermarketach, pod kątem ich składu fenolowego i pojemności przeciwutleniającej. Zawartość polifenoli ogółem (TPC) oznaczono metodą Folina-Ciocalteu, flawonoidów metodą z chlorkiem glinu, natomiast aktywność przeciwutleniającą oceniono metodą FRAP. Wyniki: Wyniki badań wykazały, że całkowita zawartość polifenoli w badanych piwach wahała się od 148,48 ± 4,01 do 819,19 ± 20,68 µg GAL/cm3, a zawartość flawonoidów od 6,53 ± 0,74 do 167,34 ± 1,68 µg CAT/cm3. Oznaczona aktywność antyoksydacyjna, była zróżnicowana i wynosiła od 0,71 ± 0,01do 4,32 ± 0,09 µmol TX/cm3. Stwierdzono ponadto, że grupa piw bezalkoholowych zawierała niższe o około 50% wartości oznaczanych parametrów w odniesieniu do ich odpowiedników alkoholowych, które średnio zawierały 237,22 ± 62,09 µg GAL/cm3 polifenoli, flawonoidów 45,03 ±28,40 µg CAT/cm3, a potencjał antyoksydacyjny wyniósł 1,20 ± 0,38 µmol TX/cm3. Zaobserwowano, że w porównywanych grupach piw alkoholowych i bezalkoholowych, to piwa ciemne cechowała większa aktywność antyoksydacyjna wynosząca odpowiednio 3,39 ± 1,31 i 1,50 ± 0,35 µmol TX/cm3. Produkty te ponadto zawierały większe ilości polifenoli - 659,34 ± 226,06 i 306,82 ± 43,21 µg GAL/cm3 oraz flawonoidów - 145,87 ± 30,80 i 84,20 ±21,53 µg CAT/cm3. Wnioski: Badane piwa charakteryzował wysoki potencjał antyoksydacyjny, co sugeruje, że mogą stanowić źródło związków bioaktywnych o wysokich właściwościach wychwytywania wolnych rodników. Istotnie wyższe ilości flawonoidów i polifenoli stwierdzono w przypadku piw ciemnych, które posiadały również wyższą aktywność antyoksydacyjną w porównaniu z piwami jasnymi. Wyniki oznaczeń w grupie piw bezalkoholowych w większości przypadków były o ponad 50% niższe w porównaniu z ich alkoholowymi odpowiednikami. Ze względu na niekorzystny wpływ etanolu na organizm człowieka oraz niebezpieczeństwo uzależnienia, piwa alkoholowe mimo stwierdzonych korzystniejszych cech prozdrowotnych powinny być spożywane w umiarkowanych ilościach.