Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Alice Cattivelli"'
Autor:
Melissa Zannini, Alice Cattivelli, Lorenzo Nissen, Angela Conte, Andrea Gianotti, Davide Tagliazucchi
Publikováno v:
Foods, Vol 13, Iss 14, p 2196 (2024)
Carob syrup is a brown, thick syrup produced from carob pulp that can be directly consumed or used as a sweetener, which also finds applications in folk medicinal practices. In this work, the quali–quantitative phenolic profile of five different ca
Externí odkaz:
https://doaj.org/article/0584c56f7597480a8c1a2ccd6ea6b251
Autor:
Serena Martini, Laura Sola, Alice Cattivelli, Marianna Cristofolini, Valentina Pizzamiglio, Davide Tagliazucchi, Lisa Solieri
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
IntroductionLactic acid bacteria (LAB) communities shape the sensorial and functional properties of artisanal hard-cooked and long-ripened cheeses made with raw bovine milk like Parmigiano Reggiano (PR) cheese. While patterns of microbial evolution h
Externí odkaz:
https://doaj.org/article/cb018bef481746b6a60147f87eacb65d
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 15, p 12265 (2023)
Several studies have suggested that a phenolic-rich diet may be protective against colon cancer. Most phenolic compounds are not absorbed in the small intestine and reach the colon where they are metabolized by gut microbiota in simple phenolic acids
Externí odkaz:
https://doaj.org/article/a7f3c1758f204d50a5e1c47ccc9a25da
Publikováno v:
Biology, Vol 12, Iss 7, p 948 (2023)
The effect of ripening and in vitro digestion on the biological activities, peptide profiles and release of bioactive peptides in Ras cheese has been investigated. Ras cheese ripening largely influenced the extent of protein hydrolysis. The advanceme
Externí odkaz:
https://doaj.org/article/47fca082e73d471082b38dc84bb8606f
Publikováno v:
Current Issues in Molecular Biology, Vol 44, Iss 1, Pp 139-151 (2021)
The conventional approach in bioactive peptides discovery, which includes extensive bioassay-guided fractionation and purification processes, is tedious, time-consuming and not always successful. The recently developed bioinformatics-driven in silico
Externí odkaz:
https://doaj.org/article/dfa99ff7e49241f79b8115a54f401e29
Publikováno v:
Molecules, Vol 27, Iss 20, p 6843 (2022)
Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogur
Externí odkaz:
https://doaj.org/article/e95891e56eb449008955d80f425757ad
Autor:
Antonio González-Sarrías, Carlos E. Iglesias-Aguirre, Adrián Cortés-Martín, Fernando Vallejo, Alice Cattivelli, Lorena del Pozo-Acebo, Andrea Del Saz, María Carmen López de las Hazas, Alberto Dávalos, Juan Carlos Espín
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 5, p 2860 (2022)
Dietary (poly)phenols are extensively metabolized, limiting their anticancer activity. Exosomes (EXOs) are extracellular vesicles that could protect polyphenols from metabolism. Our objective was to compare the delivery to breast tissue and anticance
Externí odkaz:
https://doaj.org/article/15a8142970f04dbc8934bc808eed94c6
Publikováno v:
Foods, Vol 11, Iss 5, p 689 (2022)
The intake of phenolic-rich foods is an emerging preventive approach for the management of type 2 diabetes, thanks to the ability of these compounds to inhibit some key metabolic enzymes. In this study, the influence of cooking and in vitro digestion
Externí odkaz:
https://doaj.org/article/4fda40cb6e014eccab9f8e736d7535f9
Publikováno v:
Biology, Vol 10, Iss 6, p 563 (2021)
Inhibition of key metabolic enzymes linked to type-2-diabetes (T2D) by food-derived compounds is a preventive emerging strategy in the management of T2D. Here, the impact of Parmigiano-Reggiano (PR) cheese peptide fractions, at four different ripenin
Externí odkaz:
https://doaj.org/article/d429738748a94be4aac50258dfefb777
Publikováno v:
Foods, Vol 10, Iss 5, p 1023 (2021)
The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identifi
Externí odkaz:
https://doaj.org/article/01cdc8e92df5464eb023195a758aae83