Editorial “Nutrition and Dietary Intake for Liver-Related Diseases” by Ewa Stachowska, Karolina Jakubczyk, Dominika Maciejewska-Markiewicz

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Characteristics and biochemical composition of kombucha – fermented tea by Karolina Jakubczyk Patrycja Jakubczyk, Gabriela Piotrowska, Katarzyna Janda

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Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea by Karolina Jakubczyk, Justyna Kałduńska, Joanna Kochman, Katarzyna Janda

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The Influence of Oxidative Stress on Thyroid Diseases by Joanna Kochman, Karolina Jakubczyk, Piotr Bargiel, Katarzyna Janda-Milczarek

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Ginger ( Zingiber officinale ) – a spice with therapeutic properties by Justyna Antoniewicz (Kałduńska), Karolina Jakubczyk, Izabela Gutowska, Katarzyna Janda

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Edible Flowers as a Source of Dietary Fibre (Total, Insoluble and Soluble) as a Potential Athlete’s Dietary Supplement by Karolina Jakubczyk, Klaudia Koprowska, Aleksandra Gottschling, Katarzyna Janda-Milczarek

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Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions by Karolina Jakubczyk, Alicja Ligenza, Izabela Gutowska, Katarzyna Janda-Milczarek

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Antioxidant Potential of Curcumin—A Meta-Analysis of Randomized Clinical Trials by Karolina Jakubczyk, Aleksandra Drużga, Janda Katarzyna, Karolina Skonieczna-Żydecka

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The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars by Justyna Antoniewicz, Joanna Kochman, Karolina Jakubczyk, Katarzyna Janda-Milczarek

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The Common Cichory (<i>Cichorium intybus</i> L.) as a Source of Extracts with Health-Promoting Properties—A Review by Katarzyna Janda, Izabela Gutowska, Małgorzata Geszke-Moritz, Karolina Jakubczyk

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Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives by Karolina Jakubczyk, Klaudia Melkis, Katarzyna Janda-Milczarek, Karolina Skonieczna-Żydecka

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Health Benefits and Chemical Composition of Matcha Green Tea: A Review by Joanna Kochman, Karolina Jakubczyk, Justyna Antoniewicz, Honorata Mruk, Katarzyna Janda

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<i>Passiflora incarnata</i> in Neuropsychiatric Disorders—A Systematic Review by Katarzyna Janda, Karolina Wojtkowska, Karolina Jakubczyk, Justyna Antoniewicz, Karolina Skonieczna-Żydecka

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Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition by Karolina Jakubczyk, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek, Karolina Skonieczna-Żydecka

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Edible Flowers Extracts as a Source of Bioactive Compounds with Antioxidant Properties—In Vitro Studies by Karolina Jakubczyk, Agnieszka Łukomska, Izabela Gutowska, Joanna Kochman, Joanna Janił, Katarzyna Janda

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Effects of Resveratrol Supplementation in Patients with Non-Alcoholic Fatty Liver Disease—A Meta-Analysis by Karolina Jakubczyk, Karolina Skonieczna-Żydecka, Justyna Kałduńska, Ewa Stachowska, Izabela Gutowska, Katarzyna Janda

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Kombucha as a Potential Active Ingredient in Cosmetics—An Ex Vivo Skin Permeation Study by Karolina Jakubczyk, Anna Nowak, Anna Muzykiewicz-Szymańska, Łukasz Kucharski, Kinga Szymczykowska, Katarzyna Janda-Milczarek

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Antioxidant Properties and Nutritional Composition of Matcha Green Tea by Karolina Jakubczyk, Joanna Kochman, Aleksandra Kwiatkowska, Justyna Kałduńska, Karolina Dec, Dorota Kawczuga, Katarzyna Janda

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Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea by Karolina Jakubczyk, Patrycja Kupnicka, Klaudia Melkis, Oliwia Mielczarek, Joanna Walczyńska, Dariusz Chlubek, Katarzyna Janda-Milczarek

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Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method by Katarzyna Janda, Karolina Jakubczyk, Irena Baranowska-Bosiacka, Patrycja Kapczuk, Joanna Kochman, Ewa Rębacz-Maron, Izabela Gutowska

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