Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Óscar A. Muñoz-Bernal"'
Autor:
Alma A. Vazquez-Flores, Óscar A. Muñoz-Bernal, Emilio Alvarez-Parrilla, Alejandra Rodriguez-Tadeo, Nina del Rocío Martínez-Ruiz, Laura A. de la Rosa
Publikováno v:
Foods, Vol 13, Iss 16, p 2471 (2024)
Novel foods especially formulated and targeted for the elderly population should provide sufficient nutrients and bioactive ingredients to counteract the natural age-related deterioration of various organs and tissues. Dietary protein and phenolic co
Externí odkaz:
https://doaj.org/article/c428bef5991e4062a143ec5af91e78cc
Autor:
Lyanne Rodriguez, Óscar A. Muñoz-Bernal, Eduardo Fuentes, Emilio Alvarez-Parrilla, Iván Palomo
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5707 (2024)
Red wines and their pomace are valuable sources of phenolic compounds (PCs), which have been proposed as potential contributors to their cardioprotective effect through the inhibition of platelet aggregation. The antiplatelet activity of an extract d
Externí odkaz:
https://doaj.org/article/49ba9bcb8b6f4248a0189feb429afcb7
Autor:
Óscar A. Muñoz-Bernal, Alma A. Vazquez-Flores, Laura A. de la Rosa, Joaquín Rodrigo-García, Nina R. Martínez-Ruiz, Emilio Alvarez-Parrilla
Publikováno v:
Foods, Vol 12, Iss 6, p 1194 (2023)
The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phen
Externí odkaz:
https://doaj.org/article/f306a4bb9e34409f8d2f37dc911ad6ca
Autor:
Gaspar A. Torres-Aguirre, Óscar A. Muñoz-Bernal, Emilio Álvarez-Parrilla, José A. Núñez-Gastélum, Abraham Wall-Medrano, Sonia G. Sáyago-Ayerdi, Laura A. de la Rosa
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas, Vol 21, Iss 2, Pp 103-115 (2018)
La cocina mexicana, considerada patrimonio inmaterial de la humanidad, es rica en gran variedad de especias que, además de potenciar las características sensoriales de los platillos, poseen propiedades benéficas para la salud. Los responsables de
Externí odkaz:
https://doaj.org/article/221040c6fb614db8ad5c396fd3891340
Autor:
Óscar A. Muñoz-Bernal, Gaspar A. Torres-Aguirre, José A. Núñez-Gastélum, Laura A. de la Rosa, Joaquín Rodrigo-García, J. Fernando Ayala-Zavala, Emilio Álvarez-Parrilla
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas, Vol 20, Iss 2, Pp 23-28 (2017)
La mezcla de ácidos fosfomolíbdico y fosfotúngstico es el reactivo esencial de uno de los principales métodos para la cuantificación de compuestos polifenólicos en extractos vegetales conocido como método de reactivo de Folin-Ciocalteu (FC). S
Externí odkaz:
https://doaj.org/article/4b92983cad9846f9bb0467e9996ad387
Autor:
Óscar A, Muñoz-Bernal, Alma A, Vazquez-Flores, Emilio, Alvarez-Parrilla, Nina R, Martínez-Ruiz, Laura A, de la Rosa
Publikováno v:
Journal of Visualized Experiments.
A group of 23 elderly persons was given functional meals (a beverage and a muffin) specially formulated for the prevention of sarcopenia (age-related loss of muscle mass). Plasma samples were taken at the beginning of the intervention and after 30 da
Autor:
Carlos Rodrigo SUBIRÍA-CUETO, Óscar Adrián MUÑOZ-BERNAL, Laura A. de la ROSA, Abraham WALL-MEDRANO, Joaquín RODRIGO-GARCÍA, Alejandra I. MARTINEZ-GONZALEZ, Gustavo GONZÁLEZ-AGUILAR, Nina del Rocío MARTÍNEZ-RUIZ, Emilio ALVAREZ-PARRILLA
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Grape pomace (GP) and pecan shell (PS) are agro-industrial by-products rich in healthy bioactives, mainly phenolic compounds (PC) and dietary fiber (DF). Raw GP and PS were chemically characterized, and the adsorption isotherms of their PC-insoluble
Autor:
Lyanne Rodríguez, Nina del Rocío Martínez-Ruiz, L.A. de la Rosa, Eduardo Fuentes, Emilio Alvarez-Parrilla, Óscar A. Muñoz-Bernal, Joaquín Rodrigo-García, Sonia G. Sáyago-Ayerdi
Publikováno v:
South African Journal of Enology and Viticulture. 42
Red wines and their grape pomaces are important sources of phenolic compounds. Inhibition of platelet aggregation is one of the mechanisms proposed for cardioprotective effect of phenolic compounds from wine and grape pomace; however, phenolic conten
Autor:
Emilio Alvarez-Parilla, Oneydi Góngora-Pérez, Izamar Olivas-Orduña, Pedro Osuna-Avila, Alma A. Vazquez-Flores, Joaquín Rodrigo-García, LaWura A. De la Rosa, Óscar A. Muñoz-Bernal
Publikováno v:
Journal of Food Bioactives. 11
Quantification of chiltepin hot pepper (Capsicum annuum L. glabriusculum) phytochemicals provides a tool to evaluate the fruit quality and health impact. This study evaluates the phytochemical content and antioxidant activity of chiltepin from differ
Autor:
Emilio Alvarez-Parrilla, Laura A. de la Rosa, Alma Janet Coria-Oliveros, Nina del Rocío Martínez-Ruiz, Óscar A. Muñoz-Bernal, Joaquín Rodrigo-García, Sonia G. Sáyago-Ayerdi
Publikováno v:
Food research international (Ottawa, Ont.). 140
Several studies have related moderate consumption of red wine with prevention of cardiovascular diseases (CVD). According to epidemiological studies, those regions with high consumption of red wine and a Mediterranean diet show a low prevalence of CV