Zobrazeno 1 - 10
of 97
pro vyhledávání: '"Alba Macià"'
Autor:
Iván Friero, Alba Macià, Maria-Paz Romero, Ignacio Romagosa, Mariona Martínez-Subirà, Marian Moralejo
Publikováno v:
Foods, Vol 13, Iss 12, p 1841 (2024)
Barley is rich in phenolic compounds, providing health benefits and making it a valuable addition to a balanced diet. However, most studies focus on these compounds at barley’s final maturity, neglecting their synthesis during grain development and
Externí odkaz:
https://doaj.org/article/cb562a0bf6714827bd7710350e0a5a65
Autor:
Silvia Yuste, Iziar A. Ludwig, Laura Rubió, Maria-Paz Romero, Anna Pedret, Rosa-Maria Valls, Rosa Solà, Maria-José Motilva, Alba Macià
Publikováno v:
Journal of Functional Foods, Vol 55, Iss , Pp 146-155 (2019)
The aim of this study was to investigate comprehensively the metabolic pathways and human bioavailability of anthocyanins and other (poly)phenols in an apple matrix, and to elucidate potential intake biomarkers. After the acute intake of a red-fleshe
Externí odkaz:
https://doaj.org/article/9d84ac124248414f8812d95f09c82738
Autor:
María-Carmen López de las Hazas, Joana Godinho-Pereira, Alba Macià, A. Filipa Almeida, M. Rita Ventura, Maria-José Motilva, Cláudia N. Santos
Publikováno v:
Journal of Functional Foods, Vol 46, Iss , Pp 110-117 (2018)
Hydroxytyrosol (HT) and oleuropein derivatives are the main phenolic compounds in virgin olive oil (VOO). After VOO intake, HT is extensively metabolized being hydroxytyrosol-sulphate (HT-S) and hydroxytyrosol-acetate sulphate (HT-AC-S) the main circ
Externí odkaz:
https://doaj.org/article/061f8853a1c9436492135d3232cb78e1
Autor:
Mariona Martínez-Subirà, María-Paz Romero, Alba Macià, Eva Puig, Ignacio Romagosa, Marian Moralejo
Publikováno v:
Foods, Vol 10, Iss 3, p 565 (2021)
Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredient
Externí odkaz:
https://doaj.org/article/9ba8158d44344304aa21f90e340a72e4
Autor:
Maria-José Motilva, Alba Macià, Maria-Paz Romero, Laura Rubió, Mercè Mercader, Carolina González-Ferrero
Publikováno v:
Journal of Functional Foods, Vol 25, Iss , Pp 80-93 (2016)
The impact of nano-encapsulation of a phenol extract from grape pomace on human plasma pharmacokinetic parameters and urine clearance of phenolic metabolites was examined. A dealcoholised red wine was used as the vehicle for enrichment with both non-
Externí odkaz:
https://doaj.org/article/037a2bd6a3d04cdf8b22e85ce81e4517
Autor:
María-Carmen López de las Hazas, Carme Piñol, Alba Macià, María-Paz Romero, Anna Pedret, Rosa Solà, Laura Rubió, Maria-José Motilva
Publikováno v:
Journal of Functional Foods, Vol 22, Iss , Pp 52-63 (2016)
This study investigated and compared the absorption, metabolism, and subsequently, the tissue distribution and excretion of hydroxytyrosol (HT) administered either in its free form or through its naturally occurring esterified precursors, namely oleu
Externí odkaz:
https://doaj.org/article/dda1e4301d1b4244ae7021855f4d0c19
Publikováno v:
Molecules, Vol 20, Iss 9, Pp 17429-17468 (2015)
Phenolic compounds represent a diverse group of phytochemicals whose intake is associated with a wide spectrum of health benefits. As consequence of their low bioavailability, most of them reach the large intestine where, mediated by the action of lo
Externí odkaz:
https://doaj.org/article/728c5f85a8424619b1d47812f9d23321
Publikováno v:
Journal of Functional Foods, Vol 14, Iss , Pp 529-540 (2015)
Pomegranate fruit contains a wide range of phenolic compounds that have been related to several health benefits. The stability of pomegranate phenols during digestion was tested by the application of in vitro gastrointestinal digestion (GID) to diffe
Externí odkaz:
https://doaj.org/article/60db1e01b4aa40579a26c623aa49b88d
Publikováno v:
Journal of Functional Foods, Vol 10, Iss , Pp 139-143 (2014)
Olive oil phenolic compounds are extensively metabolized into methylated and glucurono- and sulpho-conjugates of hydroxytyrosol (HT), the detected circulating forms in plasma. However, these conjugates are considered to be pharmacologically inactive
Externí odkaz:
https://doaj.org/article/90fe3580484c4b6996de076e11bb4338
Autor:
Alba Macías Couso
Publikováno v:
Pragmalingüística, Iss 32 (2024)
El objetivo de este trabajo consiste en caracterizar, dentro de la tipología de la variación, los fenómenos lingüísticos de cheli, parlache, lunfardo y coa. La tipología tradicional de la variación (diatópica, diafásica, diastrática y diacr
Externí odkaz:
https://doaj.org/article/8e47fbd610034857b7c5964a6b4ac2a7