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Dive into the research topics where Tea Kulišić is active.

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Featured researches published by Tea Kulišić.


International Journal of Food Sciences and Nutrition | 2007

The effects of essential oils and aqueous tea infusions of oregano (Origanum vulgare L. spp. hirtum), thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) on the copper-induced oxidation of human low-density lipoproteins

Tea Kulišić; Anita Kriško; Mladen Miloš; Greta Pifat

In this study, the antioxidative capacity effect of essential oils and aqueous tea infusions obtained from oregano, thyme and wild thyme on the oxidation susceptibility of low-density lipoproteins (LDL) has been studied. The results indicate a dose-dependent protective effect of the tested essential oils and aqueous tea infusions on the copper-induced LDL oxidation. The protective effect of essential oils is assigned to the presence of phenolic monoterpenes, thymol and carvacrol, which are identified as the dominant compounds in these essential oils. The strong protective effect of aqueous tea infusions is proposed to be the consequence of large amounts of polyphenols, namely rosmarinic acid and flavonoids (quercetin, eriocitrin, luteolin-7-O-glucoside, apigenin-7-O-glucoside, luteolin, apigenin), with the most pronounced effect in the case of oregano. These findings may have implications for the effect of these compounds on LDL in vivo.


PLOS ONE | 2008

The Protein Phosphatase 7 Regulates Phytochrome Signaling in Arabidopsis

Thierry Genoud; Marcela Trevino Santa Cruz; Tea Kulišić; Francesca Sparla; Christian Fankhauser; Jean-Pierre Métraux

The psi2 mutant of Arabidopsis displays amplification of the responses controlled by the red/far red light photoreceptors phytochrome A (phyA) and phytochrome B (phyB) but no apparent defect in blue light perception. We found that loss-of-function alleles of the protein phosphatase 7 (AtPP7) are responsible for the light hypersensitivity in psi2 demonstrating that AtPP7 controls the levels of phytochrome signaling. Plants expressing reduced levels of AtPP7 mRNA display reduced blue-light induced cryptochrome signaling but no noticeable deficiency in phytochrome signaling. Our genetic analysis suggests that phytochrome signaling is enhanced in the AtPP7 loss of function alleles, including in blue light, which masks the reduced cryptochrome signaling. AtPP7 has been found to interact both in yeast and in planta assays with nucleotide-diphosphate kinase 2 (NDPK2), a positive regulator of phytochrome signals. Analysis of ndpk2-psi2 double mutants suggests that NDPK2 plays a critical role in the AtPP7 regulation of the phytochrome pathway and identifies NDPK2 as an upstream element involved in the modulation of the salicylic acid (SA)-dependent defense pathway by light. Thus, cryptochrome- and phytochrome-specific light signals synchronously control their relative contribution to the regulation of plant development. Interestingly, PP7 and NDPK are also components of animal light signaling systems.


Food Chemistry | 2006

Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols

Višnja Katalinić; Mladen Miloš; Tea Kulišić; Mila Jukić


Food Chemistry | 2004

USE OF DIFFERENT METHODS FOR TESTING ANTIOXIDATIVE ACTIVITY OF OREGANO ESSENTIAL OIL

Tea Kulišić; Ani Radonić; Višnja Katalinić; Mladen Miloš


Food Technology and Biotechnology | 2006

Antioxidant Activity of Aqueous Tea Infusions Prepared from Oregano, Thyme and Wild Thyme

Tea Kulišić; Mladen Miloš


Food Technology and Biotechnology | 2006

Antioksidativna aktivnost infuza mravinca, timijana i majčine dušice

Tea Kulišić; Mladen Miloš


Grasas Y Aceites | 2005

Inhibition of lard oxidation by fractions of different essential oils

Tea Kulišić; Ani Radonić; Mladen Miloš


Italian Journal of Food Science | 2005

Antioxidant properties of thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) essential oils

Tea Kulišić; Ani Radonić; Mladen Miloš


2^th Central European Meeting of Food Technologists, Biotechnologists and Nutritionists | 2005

Screening of Seventy Medicinal Plant Extracts for Antioxidant Capacity and Total Phenols

Višnja Katalinić; Mladen Miloš; Tea Kulišić; Mila Jukić


Food Technology and Biotechnology | 2006

Antioxidant activity of aqueous tea infusions prepared from oregano (Origanum vulgare L. spp. hirtum), thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.)

Tea Kulišić; Mladen Miloš

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