Zobrazeno 1 - 10
of 139
pro vyhledávání: '"Emilio Alvarez Parrilla"'
Autor:
Rubén Farías Tapia, Martha Patricia Olivas Sánchez, Juan Pedro Flores Margez, Nina del Rocío Martínez Ruiz, Emilio Alvarez Parrilla
Publikováno v:
Terra Latinoamericana, Vol 37, Iss 1, Pp 81-89 (2019)
Los compuestos fenólicos son compuestos antioxidantes inocuos de las plantas, cuyas concentraciones pueden variar entre plantas de la misma especie cultivadas en diferentes zonas geográficas, debido a que las plantas producen estos compuestos para
Externí odkaz:
https://doaj.org/article/606527a4fa3f48a1a8cfd9dec4706906
Autor:
Gilberto Mercado Mercado, Verónica López Teros, Efigenia Montalvo-González, Gustavo A González-Aguilar, Emilio Alvarez Parrilla, Sonia G Sáyago Ayerdi
Publikováno v:
Nova Scientia, Vol 10, Iss 20 (2018)
Introducción: Durante el proceso de industrialización del mango se generan cerca del 40 % de subproductos (SP, cáscara y pasta). Estos SP contienen carotenoides que benefician a la salud del consumidor. Por lo tanto, es un tema de interés conocer
Externí odkaz:
https://doaj.org/article/be10ff4ad87241e594158a761f659cd6
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
Autor:
Laura A. de la Rosa, Jesus Omar Moreno-Escamilla, Nina del Rocío Martínez-Ruiz, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar, Joaquín Rodrigo-García
Publikováno v:
Foods, Vol 13, Iss 16, p 2574 (2024)
Using stress elicitors in fruits and vegetables is considered a good strategy to increase the content of bioactive compounds in plant foods. However, bioactive compounds can affect the sensory characteristics of food products, and little is known abo
Externí odkaz:
https://doaj.org/article/691ee423dd114a6fb3882300e2087618
Autor:
Lyanne Rodriguez, Óscar A. Muñoz-Bernal, Eduardo Fuentes, Emilio Alvarez-Parrilla, Iván Palomo
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5707 (2024)
Red wines and their pomace are valuable sources of phenolic compounds (PCs), which have been proposed as potential contributors to their cardioprotective effect through the inhibition of platelet aggregation. The antiplatelet activity of an extract d
Externí odkaz:
https://doaj.org/article/49ba9bcb8b6f4248a0189feb429afcb7
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
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; Volume 12; Issue 6; Pages: 1194
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
Autor:
Ana Gatica-Colima, Joaquín Rodrigo-García, David Meléndez-Martínez, Jorge A. Sierra-Fonseca, Emilio Alvarez-Parrilla, Luis Fernando Plenge-Tellechea, Sergio Acosta-Lara
Publikováno v:
Drug and Chemical Toxicology. 45:1698-1706
The venom of Crotalus ornatus (vCo) poses a threat to human health, as it contains a mixture of toxins that can cause cytotoxic, necrotic, and hemolytic effects. The present study assessed methanol...
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
Autor:
Fátima Estefanía Jimeńez-Hernández, Jorge A. García-Fajardo, Raquel González-Fernández, Joaquín Rodrigo-García, Nina del Rocío Martínez-Ruiz, Ernesto Orozco-Lucero, Emilio Alvarez-Parrilla, Laura A. de la Rosa, Gustavo A. González-Aguilar, Jesús Omar Moreno-Escamilla
Publikováno v:
ACS Omega, Vol 5, Iss 20, Pp 11535-11546 (2020)
The effect of elicitation in butterhead lettuce on carotenoid and polyphenol metabolism was evaluated. Different concentrations of arachidonic acid (AA), salicylic acid (SA), methyl jasmonate (MJ) (15, 45, and 90 μM) and Harpin protein (HP) (30, 60,