Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Carolina Torres-Palazzolo"'
Autor:
Carolina Torres Palazzolo, Virna Margarita Martín Giménez, Luciana Mazzei, Matilde De Paola, Isabel Quesada, Fernando Darío Cuello Carrión, Miguel Walter Fornés, Alejandra Beatríz Camargo, Claudia Castro, Walter Manucha
Publikováno v:
Foodfunction. 13(15)
Oxidative stress and chronic inflammatory conditions contribute as key determinants in the development of vascular and renal diseases. Organosulfur compounds (OSCs) of oil macerated with garlic (OMG) are promising phytochemicals which could protect u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ed4a98c4ac34b44ac6d0e4794714c80
https://pubmed.ncbi.nlm.nih.gov/35797719
https://pubmed.ncbi.nlm.nih.gov/35797719
Autor:
Luciana Mazzei, Walter Manucha, Carolina Torres-Palazzolo, Sandra Ballesteros, María Belén Ruiz-Roso, León Ferder, Alejandra Beatriz Camargo, N. de Las Heras
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The ancestral cultures have described many therapeutic properties of garlic; therefore, it is of central interest to elucidate the molecular basis explaining this millenary empirical knowledge. Indeed, it has been demonstrated a neuroprotective effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf5927201650f0478f01d9dd63ad3815
https://doi.org/10.32604/biocell.2020.014175
https://doi.org/10.32604/biocell.2020.014175
Autor:
Carolina Torres-Palazzolo, Hebe Vanesa Beretta, Alejandra Beatriz Camargo, Daniela Andrea Ramirez
Publikováno v:
Psychiatry and Neuroscience Update ISBN: 9783030617202
The Brassicaceae family comprises several economically important vegetables such as broccoli, cabbage, cauliflower, radish, kale and rocket, among others. These species have been consumed since ancient times for their unique flavor as well as their b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1aaf93163c1240bc6b40dfd59471c084
https://doi.org/10.1007/978-3-030-61721-9_24
https://doi.org/10.1007/978-3-030-61721-9_24
Autor:
Alejandra Beatriz Camargo, Matilde de Paola, Isabel Quesada, Carolina Torres-Palazzolo, Claudia Castro
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 75(3)
Organosulfur compounds (OSCs) of garlic have various health benefits including anti-hypertensive effect. It has been described that volatile OSCs uptake occurs into a moderate extent. Among the bioavailable OSCs present in garlic, 2-vinyl-4H-1,3-dith
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39fe82222874a29c2a99e0a89e3ac0a4
https://pubmed.ncbi.nlm.nih.gov/32388808
https://pubmed.ncbi.nlm.nih.gov/32388808
Autor:
Alejandra Beatriz Camargo, Susana Ferreyra, Ariel Fontana, Carolina Torres-Palazzolo, Rubén Bottini
Publikováno v:
Food Chemistry. 348:129063
Grapevine woody by-products contain bioactive substances, mainly phenolic compounds (PCs), whose beneficial health effects initially depends on their levels of intake and bioavailability. Therefore, in-vitro simulated gastrointestinal digestion (GID;
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc3da262e31717c22a9e12e8d44fc585
https://doi.org/10.1016/j.foodchem.2021.129063
https://doi.org/10.1016/j.foodchem.2021.129063
Autor:
Daniela Andrea Ramirez, Daniela Ana Locatelli, Carolina Torres-Palazzolo, Alejandra Beatriz Camargo, Jorgelina Cecilia Altamirano
Publikováno v:
Food Chemistry. 215:493-500
Organosulphur compounds (OSCs) present in garlic (Allium sativum L.) are responsible of several biological properties. Functional foods researches indicate the importance of quantifying these compounds in food matrices and biological fluids. For this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e00e770ae91065713959a7c69460f41b
https://doi.org/10.1016/j.foodchem.2016.07.170
https://doi.org/10.1016/j.foodchem.2016.07.170
Autor:
Daniela Andrea Ramirez, Vanesa H. Beretta, Carolina Torres-Palazzolo, Alejandra Beatriz Camargo
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Phytochemicals are dietary compounds considered lifespan-essentials. Their beneficial effects strongly depend on their bioaccessible quantities, in turn determined by food matrix components. Organosulfur compounds (OSCs) are renowned phytochemicals r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9578de1a54145b68c0d0636ec4a72843
https://doi.org/10.1016/j.lwt.2020.110301
https://doi.org/10.1016/j.lwt.2020.110301
Autor:
Walter Manucha, Daniela Ana Locatelli, Claudia Castro, Daniela Andrea Ramirez, Alejandra Beatriz Camargo, Carolina Torres-Palazzolo
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Numerous studies have shown that organosulfur compounds (OSCs) from raw and cooked garlic act as bioactive phytochemicals. Nevertheless, data related to OSCs bioaccessibility is scarce. This information would be useful to establish how garlic should
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::748849d99b793e1a0ca1df2b91e2efb0
https://www.sciencedirect.com/science/article/pii/S0889157518300747
https://www.sciencedirect.com/science/article/pii/S0889157518300747