Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Beatriz Sánchez-Calvo"'
Autor:
Capilla Mata-Pérez, María N. Padilla, Beatriz Sánchez-Calvo, Juan C. Begara-Morales, Raquel Valderrama, Mounira Chaki, Lorena Aranda-Caño, David Moreno-González, Antonio Molina-Díaz, Juan B. Barroso
Publikováno v:
Frontiers in Plant Science, Vol 11 (2020)
Nitro-fatty acids (NO2-FAs) are novel molecules resulting from the interaction of unsaturated fatty acids and nitric oxide (NO) or NO-related molecules. In plants, it has recently been described that NO2-FAs trigger an antioxidant and a defence respo
Externí odkaz:
https://doaj.org/article/d6723c5b161b4c5d9cfbdaeba260eac6
Autor:
Capilla Mata-Pérez, Beatriz Sánchez-Calvo, María N. Padilla, Juan C. Begara-Morales, Raquel Valderrama, Francisco J. Corpas, Juan B. Barroso
Publikováno v:
Redox Biology, Vol 11, Iss , Pp 554-561 (2017)
Recent studies in animal systems have shown that NO can interact with fatty acids to generate nitro-fatty acids (NO2-FAs). They are the product of the reaction between reactive nitrogen species and unsaturated fatty acids, and are considered novel me
Externí odkaz:
https://doaj.org/article/f8f5c1f26a7c4636930c1ee6a5ac48b4
Autor:
Juan C. Begara-Morales, Beatriz Sánchez-Calvo, María V. Gómez-Rodríguez, Mounira Chaki, Raquel Valderrama, Capilla Mata-Pérez, Javier López-Jaramillo, Francisco J. Corpas, Juan B. Barroso
Publikováno v:
Antioxidants, Vol 8, Iss 10, p 448 (2019)
Low temperature (LT) negatively affects plant growth and development via the alteration of the metabolism of reactive oxygen and nitrogen species (ROS and RNS). Among RNS, tyrosine nitration, the addition of an NO2 group to a tyrosine residue, can mo
Externí odkaz:
https://doaj.org/article/b65a62cfb7d24629a31dd298a0cb85f8
Post-Translational Modification of Proteins Mediated by Nitro-Fatty Acids in Plants: Nitroalkylation
Autor:
Lorena Aranda-Caño, Beatriz Sánchez-Calvo, Juan C. Begara-Morales, Mounira Chaki, Capilla Mata-Pérez, María N. Padilla, Raquel Valderrama, Juan B. Barroso
Publikováno v:
Plants, Vol 8, Iss 4, p 82 (2019)
Nitrate fatty acids (NO2-FAs) are considered reactive lipid species derived from the non-enzymatic oxidation of polyunsaturated fatty acids by nitric oxide (NO) and related species. Nitrate fatty acids are powerful biological electrophiles which can
Externí odkaz:
https://doaj.org/article/602bc57964c34b9e86512d5495d59438
Autor:
Beatriz Sánchez-Calvo, Adriana Cassina, Natalia Rios, Gonzalo Peluffo, José Boggia, Rafael Radi, Homero Rubbo, Andrés Trostchansky
Publikováno v:
PLoS ONE, Vol 11, Iss 4, p e0154651 (2016)
[This corrects the article DOI: 10.1371/journal.pone.0150459.].
Externí odkaz:
https://doaj.org/article/8c85d019ffe943ffb8e964da16f54539
Autor:
Beatriz Sánchez-Calvo, Adriana Cassina, Natalia Rios, Gonzalo Peluffo, José Boggia, Rafael Radi, Homero Rubbo, Andres Trostchansky
Publikováno v:
PLoS ONE, Vol 11, Iss 3, p e0150459 (2016)
Nitro-arachidonic acid (NO2-AA) is a cell signaling nitroalkene that exerts anti-inflammatory activities during macrophage activation. While angiotensin II (ANG II) produces an increase in reactive oxygen species (ROS) production and mitochondrial dy
Externí odkaz:
https://doaj.org/article/b7f99fd629da4eb09d7723490d873abd
Autor:
Marco Fazzari, Andrés Trostchansky, Francisco J Schopfer, Sonia R Salvatore, Beatriz Sánchez-Calvo, Dario Vitturi, Raquel Valderrama, Juan B Barroso, Rafael Radi, Bruce A Freeman, Homero Rubbo
Publikováno v:
PLoS ONE, Vol 9, Iss 1, p e84884 (2014)
Extra virgin olive oil (EVOO) and olives, key sources of unsaturated fatty acids in the Mediterranean diet, provide health benefits to humans. Nitric oxide (•NO) and nitrite (NO2 (-))-dependent reactions of unsaturated fatty acids yield electrophil
Externí odkaz:
https://doaj.org/article/420b2b2b33494c3eaad47a584a8fb675
Autor:
Cecilia Dauber, Melissa Romero, Clarita Chaparro, Camila Ureta, Clara Ferrari, Romina Lans, Lucía Frugoni, María V. Echeverry, Beatriz Sánchez Calvo, Andrés Trostchansky, Marcelo Miraballes, Adriana Gámbaro, Ignacio Vieitez
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100373- (2024)
Coffee is one of the most significant beverages consumed worldwide. However, the substantial production and consumption of coffee has led to the generation of large amounts of by-products, such as coffee silverskin (CS).The first objective was to stu
Externí odkaz:
https://doaj.org/article/9d7db462f26f4b4ea0d71d2d6a77d166
Autor:
Beatriz Sánchez-Calvo, Mauricio Mastrogiovanni, Mellany Santos, Sofía Petingi, Paula Conde-Innamorato, Mercedes Arias-Sibillotte, Facundo Ibáñez, Andrés Trostchansky, Homero Rubbo
Publikováno v:
ACS Food Science & Technology. 2:673-681
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fbe3e026957ce5c8af204e9ea49d744
https://doi.org/10.1021/acsfoodscitech.1c00477
https://doi.org/10.1021/acsfoodscitech.1c00477
Autor:
Juan B. Barroso, Lorena Aranda-Caño, Juan C. Begara-Morales, Raquel Valderrama, Beatriz Sánchez-Calvo, David Moreno-González, Antonio Molina-Díaz, María N. Padilla, Capilla Mata-Pérez, Mounira Chaki
Publikováno v:
Frontiers in Plant Science, Vol 11 (2020)
Frontiers in Plant Science
Frontiers in Plant Science
Nitro-fatty acids (NO2-FAs) are novel molecules resulting from the interaction of unsaturated fatty acids and nitric oxide (NO) or NO-related molecules. In plants, it has recently been described that NO2-FAs trigger an antioxidant and a defence respo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10d5ca687e54135794e1317eec396b93
https://doi.org/10.3389/fpls.2020.00962
https://doi.org/10.3389/fpls.2020.00962