Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Isabel Seiquer"'
Autor:
Cristina Delgado-Andrade, Raquel Olías, Mari Carmen Marín-Manzano, Isabel Seiquer, Alfonso Clemente
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 118 (2024)
Functional gluten-free biscuits enriched with commercial and landrace non-commercial chickpea flours were designed and compared with a traditional shortbread biscuit. They were analyzed in sensory attributes, amino acid profile, and antioxidant prope
Externí odkaz:
https://doaj.org/article/d75405c2cd1344d49bb4f883293f56aa
Publikováno v:
Animals, Vol 13, Iss 16, p 2650 (2023)
The purpose of the current study was to further characterize the performance and nitrogen retention differences previously observed between immunocastrated (IC) and surgically castrated (SC) pure Iberian pigs. Fifty-four pigs were used (three sexes:
Externí odkaz:
https://doaj.org/article/abb73e61ca2c4296bf6e7f0c6146e24c
Autor:
Miriam Ouadih-Moran, Antonio Muñoz-Hoyos, Luis D’Marco, Antonio Molina-Carballo, Isabel Seiquer, Ana Checa-Ros
Publikováno v:
Nutrients, Vol 15, Iss 3, p 712 (2023)
Background: Increasing evidence supports a neuroinflammatory basis in ADHD damaging glial function and thereby altering dopaminergic (DA) neurotransmission. Previous studies focusing on the S100B protein as a marker of glial function have shown contr
Externí odkaz:
https://doaj.org/article/30fd780d5a4e4334860f783d55196e6b
Publikováno v:
Antioxidants, Vol 11, Iss 9, p 1827 (2022)
Whey-based beverages could be an effective way of reusing a by-product of th cheese industry, mitigating environmental hazards and, at the same time, profiting a useful food with high nutritional and antioxidant properties. In this study, a tradition
Externí odkaz:
https://doaj.org/article/29d87018b8a04a429039009d9fdb63d8
Autor:
Zaira Pardo, Ignacio Fernández-Fígares, Manuel Lachica, Luis Lara, Rosa Nieto, Isabel Seiquer
Publikováno v:
Antioxidants, Vol 10, Iss 12, p 1911 (2021)
Heat stress is associated with impaired meat quality and disruption of redox balance. This study investigated the effect of chronic exposure to high temperature on meat quality and antioxidant markers of muscles (longissimus lumborum and gluteus medi
Externí odkaz:
https://doaj.org/article/d74f5db866384dd3a4a535414bc67e4b
Publikováno v:
Journal of Functional Foods, Vol 37, Iss , Pp 209-218 (2017)
A physiological approach to assessing the antioxidant potential of Arbequina EVOO from different zones of Brazil and Spain was performed, applying a combined model of simulated digestion and cell cultures, using the Caco-2 cell line. Our results show
Externí odkaz:
https://doaj.org/article/a8c92c7d39c44f6fab0ec14902750c95
Autor:
José M. Palma, Isabel Seiquer
Publikováno v:
Antioxidants, Vol 9, Iss 12, p 1234 (2020)
The concept of antioxidants refers to a substance with the capacity to either directly scavenge or indirectly prevent the formation of pro-oxidant molecules, basically associated to the so called reactive oxygen species (ROS) [...]
Externí odkaz:
https://doaj.org/article/d8fa9ad62b144d6ebe51c2cae3f3d55b
Autor:
Cristina Delgado-Andrade, Irene Roncero-Ramos, Rebeca Alonso-Olalla, Isabel Seiquer, M. Pilar Navarro
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 2, Pp 164-168 (2014)
We investigate the effects of consumption of MRPs from the glucose-lysine model system heated 15°C-90 min on protein digestibility and its utilisation in young (3-week) and adult (12-week) rats. Nitrogen faecal excretion significantly increased afte
Externí odkaz:
https://doaj.org/article/bf269029815e44e8ab25ef24d5a0c470
Publikováno v:
Antioxidants, Vol 8, Iss 7, p 217 (2019)
The health benefits of extra virgin olive oil (EVOO) are related to its chemical composition and the presence of bioactive compounds with antioxidant properties. The aim of this study was to evaluate antioxidant compounds (pigments, coenzyme Q10 (CoQ
Externí odkaz:
https://doaj.org/article/199b5f618323437aa311bb086e09af13
Autor:
Isabel Seiquer, María Pilar Navarro
Publikováno v:
Grasas y Aceites, Vol 54, Iss 4, Pp 350-357 (2003)
The influence of the presence of brown products from the reaction between two oxidized lipids (4,5 (E)-epoxy-2(E)-heptenal, EH, and 4,5 (E)-epoxy-2 (E)-decenal, ED) and lysine (EH-L and ED-L) on zinc and calcium utilization was studied, and compared
Externí odkaz:
https://doaj.org/article/e85d20285e7d40ea9d37d918d90711b9