Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Beatriz Mallebrera"'
Autor:
Vincenzo Brandolini, Annalisa Maietti, Guillermina Font, Paola Tedeschi, María José Ruiz, Beatriz Mallebrera
Publikováno v:
Food and Chemical Toxicology. 105:315-318
Trans-resveratrol (trans-RSV) is a polyphenol with multiples biological properties, such as anti-inflammatory, antioxidant, anti-aging, anti-diabetic, and antiplatelet. It occurs naturally in grapes and derivate, peanuts and berries. Beauvericin (BEA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92263948de8fb9332cfb7b0f38600985
https://doi.org/10.1016/j.fct.2017.04.027
https://doi.org/10.1016/j.fct.2017.04.027
Publikováno v:
Toxicology Letters. 246:28-34
Beauvericin (BEA) is a secondary metabolite produced by many species of fungus Fusarium. This study determines the injury (cell viability, cell proliferation, mitochondrial membrane potential, cell death and DNA damage) and the intracellular defense
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c54ad9fc34d24c409c2c26984dcfd305
https://doi.org/10.1016/j.toxlet.2016.01.013
https://doi.org/10.1016/j.toxlet.2016.01.013
Publikováno v:
Food and Chemical Toxicology. 80:319-327
Beauvericin (BEA) causes cytotoxicity, lipid peroxidation and reactive oxygen species in CHO-K1 cells. Resveratrol (RSV) is a polyphenol with multiple biological properties, including antioxidant effects. RSV has two forms: trans and cis. The aims of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c6867ae3d97d70eed2b8d26422d7ff6
https://doi.org/10.1016/j.fct.2015.03.028
https://doi.org/10.1016/j.fct.2015.03.028
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 111
Beauvericin (BEA) is a mycotoxin produced by many species of fungus Fusarium and by Beauveria bassiana; BEA is a natural contaminant of cereals and cereals based products and possesses a wide variety of biological properties. The mechanism of action
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f03b6547ed40955bcc1c481ce4128dd
https://pubmed.ncbi.nlm.nih.gov/29154952
https://pubmed.ncbi.nlm.nih.gov/29154952
Publikováno v:
Toxicology Letters. 226:337-342
Glutathione (GSH) levels, glutathione peroxidase (GPx), glutathione reductase (GR) and glutathione-S-transferase (GST) as antioxidant defense system were evaluated in CHO-K1 cells after beauvericin (BEA) exposure. The effect of N-acetyl-cysteine (NAC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::565835bcaed4d0204ec4cb8ab6264685
https://doi.org/10.1016/j.toxlet.2014.02.023
https://doi.org/10.1016/j.toxlet.2014.02.023
Publikováno v:
Journal of Food Composition and Analysis. 32:141-149
Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium strains and known to have various biological activities. This study investigates the influence of several dietary fibers (galactomanan, glucomannan, ci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5481bc504f0bb4a54519d08aad80ee02
https://doi.org/10.1016/j.jfca.2013.09.003
https://doi.org/10.1016/j.jfca.2013.09.003
Autor:
María-José Ruiz, Hassen Bacha, Salwa Abid-Essefi, Beatriz Mallebrera, Houda Berrada, Nidhal Zouaoui
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 89
Mycotoxins are produced by different genera of fungi; mainly Aspergillus, Penicillium and Fusarium. The natural co-occurrence of beauvericin (BEA), patulin (PAT) and sterigmatocystin (STE) has been proved in feed and food commodities. This study inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3943c622377fb3dbb26a2805856380cc
https://pubmed.ncbi.nlm.nih.gov/26802678
https://pubmed.ncbi.nlm.nih.gov/26802678
Publikováno v:
Toxicology Letters. 229:S50
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21c7729ab9ac3d4840d360d0899d897d
https://doi.org/10.1016/j.toxlet.2014.06.213
https://doi.org/10.1016/j.toxlet.2014.06.213
Publikováno v:
Free Radical Biology and Medicine. 65:S37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3580d102d5773191bae5d755f8e8d844
https://doi.org/10.1016/j.freeradbiomed.2013.08.048
https://doi.org/10.1016/j.freeradbiomed.2013.08.048