Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Luis Octavio Aguirre-López"'
Autor:
Paulinna Faccinetto-Beltrán, Luis Octavio Aguirre-López, Jacinto Bañuelos-Pineda, Edwin E. Reza-Zaldívar, Arlette Santacruz, Carmen Hernández-Brenes, Esther Pérez-Carrillo, Daniel A. Jacobo-Velázquez
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
BackgroundCognition and brain function is critical through childhood and should be improved with balanced diets. Incorporating bioactive ingredients such as omega-3 polyunsaturated fatty acids (ω3 PUFAs) and probiotics into food formulations could b
Externí odkaz:
https://doaj.org/article/bcfcea3854b143bfa3e64688871cb5e9
Autor:
Luis Octavio Aguirre López, José Ricardo Cuéllar Pérez, Anne Santerre, Yolanda Salinas Moreno, Yosajandy Hernández De Anda, Jacinto Bañuelos Pineda
Publikováno v:
Nutritional Neuroscience. :1-10
Pigmented maize consumption is of much interest because of its high anthocyanin content and multiple health benefits.This study was aimed to assess the effect of consuming blue maize tortillas on the anxiolytic capacity, preserve emotional memory, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1515f00481fe9e47ce3331d4e3ddc74c
https://doi.org/10.1080/1028415x.2022.2126757
https://doi.org/10.1080/1028415x.2022.2126757