Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Guadalupe Flavia Loarca-Piña"'
Autor:
Nataly García-Gutiérrez, María Elena Maldonado-Celis, Mauricio Rojas-López, Guadalupe Flavia Loarca-Piña, Rocio Campos-Vega
Publikováno v:
Journal of Functional Foods, Vol 30, Iss , Pp 237-246 (2017)
Gut flora-mediated non-digestible/unabsorbed fraction of spent coffee grounds (hgf-NDSCG) was evaluated for its chemopreventive effect and molecular mechanisms involved on human colon adenocarcinoma SW480 cell survival. Small intestinal digestion rel
Externí odkaz:
https://doaj.org/article/48c3f9d1c4e946a39a90871dac31979a
Autor:
Karen Haydeé Nieto‐Figueroa, Marcela Gaytán‐Martínez, Ma. Guadalupe Flavia Loarca‐Piña, Rocio Campos‐Vega
Publikováno v:
Journal of food scienceREFERENCES. 87(10)
We evaluated the effect of cocoa pod husk (CPH) processing (microwave [MW], forced-air drying [FAD], and FAD plus extrusion [FAD-E]), and in vitro gastrointestinal digestion on the in vitro human colonic fermentation metabolism, in vitro bioactivity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5225299fc6188527e337e8bf881863a9
https://pubmed.ncbi.nlm.nih.gov/36102033
https://pubmed.ncbi.nlm.nih.gov/36102033
Autor:
Rocio Campos-Vega, Abraham Wall-Medrano, Marcela Gaytán-Martínez, Karen Haydeé Nieto-Figueroa, Ma. Guadalupe Flavia Loarca-Piña, Nancy Viridiana Mendoza-García
Publikováno v:
Food research international (Ottawa, Ont.). 137
Cocoa pod husk (CPH) contains many nutraceutical phytochemicals whose gastrointestinal fate and bioactivity can be affected by drying methods. Microwave (MW), forced-air drying (AF), and AF plus extrusion (AF-E) dried CPH samples were chemically char
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3833dbcc703e52b0299185de93f8c46
https://pubmed.ncbi.nlm.nih.gov/33233294
https://pubmed.ncbi.nlm.nih.gov/33233294
Autor:
Sandra Mendoza-Díaz, Erika Elizabeth Muñoz-Velázquez, Ma. Guadalupe Flavia Loarca-Piña, Minerva Ramos-Gomez, Rosalía Reynoso-Camacho, Karla Rivas-Díaz
Publikováno v:
Revista Mexicana de Ciencias Agrícolas. 3:481-495
En la actualidad, hay un incremento en el consumo de infusiones debido a sus propiedades benéficas, las cuales se atribuyen a la presencia de compuestos fenólicos. Por lo anterior, el objetivo de este estudio fue evaluar el contenido fenólico,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::752f66cb1098f40c218046c5b2737488
https://doi.org/10.29312/remexca.v3i3.1443
https://doi.org/10.29312/remexca.v3i3.1443
Autor:
Ma. Guadalupe Flavia Loarca-Piña, Kenia Vázquez-Sánchez, Rocio Campos-Vega, Dunia Maria López-Barrera
Publikováno v:
Food Chemistry. 212:282-290
Spent coffee grounds (SCG), rich in dietary fiber can be fermented by colon microbiota producing short-chain fatty acids (SCFAs) with the ability to prevent inflammation. We investigated SCG anti-inflammatory effects by evaluating its composition, ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02bd8ed66684324e12fce5cdc2d4b6b0
https://doi.org/10.1016/j.foodchem.2016.05.175
https://doi.org/10.1016/j.foodchem.2016.05.175
Autor:
María Guadalupe Flavia Loarca-Piña, Sonia G. Sáyago-Ayerdi, Vázquez Landaverde Pedro Alberto, Efigenia Montalvo-González, Alicia P. Cárdenas-Castro, Juscelino Tovar, Victor Manuel Zamora-Gasga
Publikováno v:
International journal of food sciences and nutrition. 69(6)
The indigestible fraction (IF) isolated from three lunch menus: Modified Mexican Lunch (MM-L), Traditional Mexican Lunch (TM-L) and Alternative Mexican Lunch (AM-L), was studied in terms of antioxidant capacity (AOX) and metabolites produced through
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dce8ac23366dbe2a9589f1868a27ad86
https://pubmed.ncbi.nlm.nih.gov/29278017
https://pubmed.ncbi.nlm.nih.gov/29278017
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