Abstract. The aim of the study was to verify whether an increased supply of vitamins E and C prevents the detrimental effects of ozone on the testes. The experiment was performed on 5-monthold rats exposed to ozone (0.5 ppm) for 50 days (5 h daily). Simultaneously, the animals were injected with the vitamins in 5-day intervals and at different doses (0.5, 1.5, 4.5, 5 and 15 mg of vitamin E; 0.5, 3, 9, and 50 mg of vitamin C; or both vitamins together, respectively). Gonad sections were PAS stained. In the ozonized males, depletion of germ cells occurred. In the vitamin E groups, the testes were comparable to the controls, excluding the 0.5-mg-dose vitamin E group in which perivascular fibrosis and intertubular hyalinization were observed. In the vitamin C groups, intertubular hyalinization, partial arrested spermatogenesis, and desquamation of the seminiferous epithelium appeared proportionall to the vitamin dose. Additionally, premature spermiation was found at a vitamin C dose of 50-mg. In the rats injected with both vitamins, hyalinization and fibrosis appeared in addition to partial arrest of spermatogenesis and vacuolar degeneration. In conclusion, vitamin E protects against the detrimental effects of ozone in rat testes irrespective of the dose applied. This was not observed for vitamin C. Moreover, administration of higher doses of vitamin C intensified the damage to the testes caused by ozone.

No abstract

No abstract

The study determines the antioxidant properties of methanol vegetable extracts from raw vegetables, conventionally cooked vegetables and sous-vide. In the research, two methods were used: free radical scavenging DPPH (µM Trolox) and the reduction of Feto Fe - FRAP (µM Fe). Antioxidative properties for raw vegetables were obtained with the range of 7.47-235 (µM Trolox/100g of vegetables) and 2.66-103 (µM Fe/100g of vegetables), for vegetables after the conventional cooking process 6.15-657 (µM Trolox/100g of vegetables) and 3.03-99.9 (µM Fe/100g of vegetables), for vegetables after the sous-vide process 4.45-648 (µM Trolox/100g of vegetables) and 3.06-99.9 (µM Fe/100g of vegetables). For some vegetables, an increase in the antioxidative potential was observed as a result of cooking processes; however, it was much higher for the sous-vide technique. All results were subjected to a one-way analysis of variance (ANOVA) and, if significant differences were revealed, the POST-HOC Duncan test was used (α=0.05).

No abstract