Zobrazeno 1 - 10
of 150
pro vyhledávání: '"Emilio Alvarez-Parrilla"'
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:
Yesica A. Czajkowska–González, Emilio Alvarez–Parrilla, Nina del Rocío Martínez–Ruiz, Alma A. Vázquez–Flores, Marcela Gaytán–Martínez, Laura A. de la Rosa
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-12 (2021)
Abstract The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, phenolic compounds p
Externí odkaz:
https://doaj.org/article/a6b712dd95a040b48679733fc79e1ece
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
Autor:
Jesus Omar Moreno-Escamilla, Fátima Estefanı́a Jimeńez-Hernández, Emilio Alvarez-Parrilla, Laura A. de la Rosa, Nina del Rocı́o Martı́nez-Ruiz, Raquel González-Fernández, Ernesto Orozco-Lucero, Gustavo A. González-Aguilar, Jorge A. García-Fajardo, Joaquı́n Rodrigo-García
Publikováno v:
ACS Omega, Vol 5, Iss 20, Pp 11535-11546 (2020)
Externí odkaz:
https://doaj.org/article/58be929fadcf4774b9ec9b9cca7b4fe1
Autor:
Alejandra Rodríguez-Tadeo, Julio C. del Hierro-Ochoa, Jesús O. Moreno-Escamilla, Joaquín Rodrigo-García, Laura A. de la Rosa, Emilio Alvarez-Parrilla, José A. López-Díaz, María E. Vidaña-Gaytán, María N. González-Valles, Alfonso Larqué-Saavedra, Nina del Rocío Martínez-Ruiz
Publikováno v:
Foods, Vol 10, Iss 8, p 1764 (2021)
Physiological changes in elderly individuals (EI) can contribute to nutritional deterioration and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of f
Externí odkaz:
https://doaj.org/article/0ceea80c716f46aa82e2e68358069257
Autor:
David Meléndez-Martínez, Juan Manuel Muñoz, Guillermo Barraza-Garza, Martha Sandra Cruz-Peréz, Ana Gatica-Colima, Emilio Alvarez-Parrilla, Luis Fernando Plenge-Tellechea
Publikováno v:
Journal of Venomous Animals and Toxins including Tropical Diseases, Vol 23, Iss 1, Pp 1-7 (2017)
Abstract Background Globally, snake envenomation is a well-known cause of death and morbidity. In many cases of snakebite, myonecrosis, dermonecrosis, hemorrhage and neurotoxicity are present. Some of these symptoms may be provoked by the envenomatio
Externí odkaz:
https://doaj.org/article/40b7ce35542c466898d66f5f492f1ba7
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
First-Pass Metabolism of Polyphenols from Selected Berries: A High-Throughput Bioanalytical Approach
Autor:
Francisco J. Olivas-Aguirre, Sandra Mendoza, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar, Monica A. Villegas-Ochoa, Jael T.J. Quintero-Vargas, Abraham Wall-Medrano
Publikováno v:
Antioxidants, Vol 9, Iss 4, p 311 (2020)
Small berries are rich in polyphenols whose first-pass metabolism may alter their ultimate physiological effects. The antioxidant capacity and polyphenol profile of three freeze-dried berries (blackberry, raspberry, Red Globe grape) were measured and
Externí odkaz:
https://doaj.org/article/2d296f00a4ad41c895893c0be69f17c1