Zobrazeno 1 - 10 of 22 pro vyhledávání: '"Alma A. Vazquez-Flores"'
1
Akademický článek
Identification of Amino Acids and Polyphenolic Metabolites in Human Plasma by UHPLC-ESI-QTOF-MS/MS, after the Chronic Intake of a Functional Meal in an Elderly Population
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
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2
Akademický článek
Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds
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
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3
Akademický článek
In vitro Inhibition of Pancreatic Lipase by Polyphenols: A Kinetic, Fluorescence Spectroscopy and Molecular Docking Study
Autor: Alejandra I. Martinez-Gonzalez, Emilio Alvarez-Parrilla, Ángel G. Díaz-Sánchez, Laura A. de la Rosa, José A. Núñez-Gastélum, Alma A. Vazquez-Flores, Gustavo A. Gonzalez-Aguilar
Publikováno v: Food Technology and Biotechnology, Vol 55, Iss 4, Pp 519-530 (2017)
The inhibitory activity and binding characteristics of caffeic acid, p-coumaric acid, quercetin and capsaicin, four phenolic compounds found in hot pepper, against porcine pancreatic lipase activity were studied and compared to hot pepper extract. Qu
Externí odkaz: https://doaj.org/article/8813d3d815ee4bcc9889f198f1b74b2e
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4
Akademický článek
Content of major classes of polyphenolic compounds, antioxidant, antiproliferative, and cell protective activity of pecan crude extracts and their fractions
Autor: Laura A. de la Rosa, Alma A. Vazquez-Flores, Emilio Alvarez-Parrilla, Joaquín Rodrigo-García, Omar N. Medina-Campos, Azalia Ávila-Nava, Susana González-Reyes, José Pedraza-Chaverri
Publikováno v: Journal of Functional Foods, Vol 7, Iss , Pp 219-228 (2014)
Acetonic extracts of pecan kernels and nutshells were fractionated using Sephadex LH-20 and three fractions were obtained from each. Only fraction II of both extracts contained simple polyphenols: catechin, epicatechin and ellagic acid were identifie
Externí odkaz: https://doaj.org/article/518e9a0512de4250a31d226dc78b3051
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5
Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults
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
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7736c6a41cce0e9c1b58719f7cccd8af
https://doi.org/10.3791/63164-v
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7
Pytochemical profile and antioxidant activity of chiltepin chili (Capsicum annuum var. glabriusculum), Sonora, Mexico
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
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ade2b5cdb1701d89816eceed68f5e0d9
https://doi.org/10.31665/jfb.2020.11237
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8
Evolution of Phenolic Content, Antioxidant Capacity and Phenolic Profile during Cold Pre-fermentative Maceration and Subsequent Fermentation of Cabernet Sauvignon Red Wine
Autor: José A. Núñez-Gastélum, Óscar A. Muñoz-Bernal, L.A. de la Rosa, Jesús Fernando Ayala-Zavala, Emilio Alvarez-Parrilla, Alma A. Vazquez-Flores, Joaquín Rodrigo-García, Alma Janet Coria-Oliveros
Publikováno v: South African Journal of Enology and Viticulture. 41
The phenolic compound profile and content of red wines are modified during the maceration-fermentation process by several factors that alter the extractability of the compounds and by reactions that phenolic compounds undergo, and can be directly rel
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fb34fe3120c6984fb8c3b045f75de2ef
https://doi.org/10.21548/41-1-3778
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9
Inhibición de lipasa pancreática por flavonoides: importancia del doble enlace C2=C3 y la estructura plana del anillo C
Autor: Alejandra Isabel Martinez-Gonzalez, Ángel Gabriel Díaz-Sánchez, Laura Alejandra de la Rosa, Ismael Bustos-Jaimes, Alma A. Vazquez-Flores, Emilio Alvarez-Parrilla
Publikováno v: Universidad Nacional Autónoma de México
UNAM
Redalyc-UNAM
Biotecnia (México) Num.2 Vol.22
"Lipasa pancreática es una enzima clave en el metabolismo de lípidos. Los flavonoides son compuestos bioactivos de gran relevancia debido a sus interacciones con enzimas digestivas. Se evaluó la actividad de lipasa pancreática en presencia de fla
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::6f38c510011dd153983beb7254b12766
https://www.redalyc.org/articulo.oa?id=672971149006
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10
Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis
Autor: Alejandra I. Martinez-Gonzalez, Emilio Alvarez-Parrilla, Alma A. Vazquez-Flores, Gustavo A. González-Aguilar, Cristóbal N. Aguilar, Laura A. de la Rosa, Ángel G. Díaz-Sánchez
Publikováno v: Journal of Food Science. 83:2895-2902
Inhibition of target digestive enzymes is an accepted strategy to prevent diseases such as obesity and diabetes. Proanthocyanidins (PACs) are known for their ability to bind, inhibit, and precipitate enzymes, which makes them potential bioDrugs with
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fbe12d7d92cc96154538bb6afaed24b
https://doi.org/10.1111/1750-3841.14386
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