Výsledky vyhledávání - "Ilce Medina-Meza"

Evaluation of the nutritional quality of ultra‐processed foods (ready to eat + fast food): Fatty acids, sugar, and sodium

Autor: Ilce Medina-Meza, Gustavo De los Campos, Lisaura Maldonado-Pereira, Carlo Barnaba

Publikováno v: Journal of Food Science. 87:3659-3676

The average American consumes more than 50% of their total dietary energy from ultra-processed foods (UPFs). From a nutritional standpoint, as UPFs intake increases, fiber, vitamin, and mineral intake decrease. High consumption of UPFs, mainly from f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da55a086e3d79c8456046a52cac6e99d
https://doi.org/10.1111/1750-3841.16235

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Dietary Exposure to Oxidized Lipids in US Infants

Autor: Ilce Medina-Meza, Lisaura Maldonado-Pereira, Carlo Barnaba

Baby Foods (BFs) and Infant formulas (IFs) are the main sources of nutrition for an infant throughout the 1st year of life. A variety of enriched products are commercially available for parents seeking to fulfill their baby’s nutritional needs. Con

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c1d93e9761d8762d4a7710169c29655e
https://doi.org/10.1101/2022.06.22.22276754

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RELATIONSHIP BETWEEN ATHEROSCLEROSIS AND CERTAIN SOLID CANCER TUMORS

Autor: Daniel C. Perry, George S. Abela, Abby Vanderberg, James Richard, Monika Leja, Abed Janoudi, Heather De Feijter-Rupp, Ilce Medina Meza

Publikováno v: Journal of the American College of Cardiology. 73:156

Many cancers and atherosclerosis share similar risk factors. We have previously demonstrated that cholesterol crystals (CCs) activate production of interleukin-1 beta (IL-1β). A recent trial has demonstrated that an IL-1β inhibitor was associated w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::88966cc05c63d251185db9bc64c92c4a
https://doi.org/10.1016/s0735-1097(19)30764-8

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Kinetics of Cholesterol Oxidation in Model Systems and Foods: Current Status

Autor: Ilce Medina-Meza, Ilce Gabriela Medina-Meza, Carlo Barnaba

Publikováno v: Food Engineering Reviews. 5:171-184

In the last decades, cholesterol oxidation products (COPs) have been one of the most intense topics in food science because of their biological and pathological effects on human health. The formation of COPs during food processing is a thermodynamica

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0292ab23a1fe7eab8a1cb7561b312ab0
https://doi.org/10.1007/s12393-013-9069-0

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