Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Jesús Lozano-Sanchez"'
Autor:
Paloma Rodríguez-López, Jesús Lozano-Sanchez, Isabel Borrás-Linares, Tatiana Emanuelli, Javier A. Menéndez, Antonio Segura-Carretero
Publikováno v:
Antioxidants, Vol 9, Iss 8, p 685 (2020)
Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and r
Externí odkaz:
https://doaj.org/article/916c6e02944440abb0c7efced522b966
Autor:
Amani Taamalli, Anouar Feriani, Jesús Lozano-Sanchez, Lakhdar Ghazouani, Afoua El Mufti, Mohamed Salah Allagui, Antonio Segura-Carretero, Ridha Mhamdi, David Arráez-Roman
Publikováno v:
Foods, Vol 9, Iss 6, p 804 (2020)
Virgin olive oil has demonstrated its effective activity against oxidative stress. However, data on the bioactive effect of olive leaves or their major constituents on the liver are scarce. The present research work was conducted to evaluate the hepa
Externí odkaz:
https://doaj.org/article/d12f4ba420ce4c6ba2f571c8281bc837
Autor:
Rosa Quirantes-Piné, Gavino Sanna, Andrea Mara, Isabel Borrás-Linares, Federica Mainente, Yolanda Picó, Gianni Zoccatelli, Jesús Lozano-Sánchez, Marco Ciulu
Publikováno v:
Foods, Vol 13, Iss 14, p 2229 (2024)
Honeydew honey is produced by bees (Apis mellifera) foraging and collecting secretions produced by certain types of aphids on various parts of plants. In addition to exhibiting organoleptic characteristics that distinguish them from nectar honey, the
Externí odkaz:
https://doaj.org/article/e8e10c35a8a941caa91bc3cd07e0b1c6
Autor:
Lucía López-Salas, Javier Díaz-Moreno, Marco Ciulu, Isabel Borrás-Linares, Rosa Quirantes-Piné, Jesús Lozano-Sánchez
Publikováno v:
Foods, Vol 13, Iss 10, p 1555 (2024)
Olive oil is a food of great importance in the Mediterranean diet and culture. However, during its production, the olive oil industry generates a large amount of waste by-products that can be an important source of bioactive compounds, such as phenol
Externí odkaz:
https://doaj.org/article/57783d706b55494bb6806ad3c83cb0dd
Autor:
Carolina L. Ronca, Carmen Duque-Soto, Cristina Samaniego-Sánchez, María Encarnación Morales-Hernández, Manuel Olalla-Herrera, Jesús Lozano-Sánchez, Rafael Giménez Martínez
Publikováno v:
Foods, Vol 13, Iss 7, p 1036 (2024)
Lyophilized plant-origin extracts are rich in highly potent antioxidant polyphenols. In order to incorporate them into food products, it is necessary to protect these phytochemicals from atmospheric factors such as heat, light, moisture, or pH, and t
Externí odkaz:
https://doaj.org/article/2a6f4daf68d64b1ca3e4c8939c35f391
Autor:
Carmen Duque-Soto, Francisco Javier Leyva-Jiménez, Rosa Quirantes-Piné, María Asunción López-Bascón, Jesús Lozano-Sánchez, Isabel Borrás-Linares
Publikováno v:
Nutrients, Vol 16, Iss 1, p 93 (2023)
The large generation of olive by-products has motivated their revalorization into high-added-value products. In this regard, olive leaves pose as an interesting source of bioactive compounds, due to their phenolic content with commonly known antioxid
Externí odkaz:
https://doaj.org/article/63793cc1e66e43e8baa639b9dcfd63f7
Autor:
Xavier Expósito-Almellón, Carmen Duque-Soto, Lucía López-Salas, Rosa Quirantes-Piné, Cristiano Ragagnin de Menezes, Isabel Borrás-Linares, Jesús Lozano-Sánchez
Publikováno v:
Nutrients, Vol 15, Iss 18, p 3880 (2023)
The nature and composition of the waste produced by food industrial processing make its abundance and accumulation an environmental problem. Since these by-products may present a high potential for revalorization and may be used to obtain added-value
Externí odkaz:
https://doaj.org/article/b0a61eed42d34d9cb7887fc0854187a0
Autor:
Carmen Duque-Soto, Ana Ruiz-Vargas, Ascensión Rueda-Robles, Rosa Quirantes-Piné, Isabel Borrás-Linares, Jesús Lozano-Sánchez
Publikováno v:
Foods, Vol 12, Iss 16, p 3031 (2023)
The interest on the use of natural sources in the food industry has promoted the study of plants’ phenolic compounds as potential additives. However, the literature has been focusing on essential oils, with very few studies published regarding aque
Externí odkaz:
https://doaj.org/article/902dad3ddcea476bb0765efd182ee96d
Autor:
Ricardo S. Aleman, Jhunior Marcia, Carmen Duque-Soto, Jesús Lozano-Sánchez, Ismael Montero-Fernández, Juan A. Ruano, Roberta Targino Hoskin, Marvin Moncada
Publikováno v:
Plants, Vol 12, Iss 13, p 2533 (2023)
White willow (Salix alba) is a medicinal plant used in folk medicine. In this study, aqueous and ethanolic willow bark extracts were obtained via ultrasonic-assisted extraction (UAE) and microwave-assisted extraction (MAE), and analyzed regarding the
Externí odkaz:
https://doaj.org/article/aaba5411e74a4c6d9500bb8cfce30d6e
Autor:
Carmen Duque-Soto, Xavier Expósito-Almellón, Paula García, María Elsa Pando, Isabel Borrás-Linares, Jesús Lozano-Sánchez
Publikováno v:
Foods, Vol 12, Iss 5, p 963 (2023)
Phenolic compounds have recently gained interest, as they have been related to improvements in health and disease prevention, such as inflammatory intestinal pathologies and obesity. However, their bioactivity may be limited by their instability or l
Externí odkaz:
https://doaj.org/article/1abca20eac684346a75c72cee8a3d007