Zobrazeno 1 - 10
of 16
pro vyhledávání: '"M Elena Díaz-Rubio"'
Autor:
Miguel Ángel Martínez-Bartolomé, Jara Pérez-Jiménez, M. Elena Díaz-Rubio, Fulgencio Saura-Calixto, Inmaculada Álvarez
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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An improvement in oxidative status is associated with a reduction in the incidence of several chronic diseases. However, daily intake of antioxidants in Western diets is decreasing. This study evaluates the effect of daily consumption of an antioxida
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12c0dc5986d53aab282b93fce8e5ddd9
https://doi.org/10.1007/s11130-014-0455-4
https://doi.org/10.1007/s11130-014-0455-4
Autor:
Luis García-Diz, José C. E. Serrano, Isabel Goñi, Jara Pérez Jiménez, Sara Arranz, M. Elena Díaz-Rubio, María Tabernero, Fulgencio Saura-Calixto
Publikováno v:
Nutrition. 24:646-653
Objective: The objective of the study was to evaluate the effects of a grape product rich in dietary fiber and natural antioxidants on cardiovascular disease risk factors. Methods: A randomized, controlled parallel-group trial was carried out. Thirty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37707e1b83b3e08bc8fc6bb1a4092627
https://doi.org/10.1016/j.nut.2008.03.012
https://doi.org/10.1016/j.nut.2008.03.012
Autor:
Isabel Goñi, Fulgencio Saura-Calixto, María Tabernero, M. Elena Díaz Rubio, Sara Arranz, Jara Pérez-Jiménez, José C. E. Serrano
Publikováno v:
Food Research International. 41:274-285
The comparison between antioxidant capacity values reported by different laboratories is quite difficult because of substantial differences in sample preparation, extraction of antioxidants and expression of results. An updated methodology to determi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8642e4a390df61eaa12b5ac10f39051e
https://doi.org/10.1016/j.foodres.2007.12.004
https://doi.org/10.1016/j.foodres.2007.12.004
Publikováno v:
Food Research International. 40:613-619
The presence of polyphenolic compounds associated with dietary fibre is a characteristic feature of polyphenol-rich plant foods. It was recently reported that soluble dietary fibre is a common constituent of wine. The objective of this work was to as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85e438acbd7329e2eb7f928e0949638c
https://doi.org/10.1016/j.foodres.2006.11.005
https://doi.org/10.1016/j.foodres.2006.11.005
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Coffee beans are rich in nondigestible polysaccharides (dietary fiber), which may partially pass into brewed coffee; however, to the authors' knowledge, there is not enough literature on dietary fiber in brewed coffee. A specific method to determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23959536045bdf27832be40c152d51eb
https://doi.org/10.1021/jf062839p
https://doi.org/10.1021/jf062839p
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Current olive oil production methods generate huge amounts of polluting waste, containing most of the health-related compounds in olive. Here, a new product is obtained from olive after pitting, drying and oil extraction, without generating waste. It
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ec6a31ce121a38db19c1cc1b0ecfb06
https://pubmed.ncbi.nlm.nih.gov/26471073
https://pubmed.ncbi.nlm.nih.gov/26471073
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Epidemiological and clinical studies show that diets with a high antioxidant capacity, such us those rich in plant food and beverages, are associated with significant decreases in the overall risk of cardiovascular disease or colorectal cancer. Curre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eac7ef97c847973db60c019203c4714a
http://hdl.handle.net/10261/133394
http://hdl.handle.net/10261/133394
Publikováno v:
American Journal of Enology and Viticulture. 57:69-72
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::723d5b0f6c41878703a2cb6edf6d6e9d
https://doi.org/10.5344/ajev.2006.57.1.69
https://doi.org/10.5344/ajev.2006.57.1.69
Polyphenol content in plant foods is usually considered as that found in their corresponding aqueous-organic extracts. Nevertheless, polyphenols found in these extracts would correspond only to a fraction of these phytochemicals, the extractable poly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebbc08a06e30635104bd9039a4a47370
https://doi.org/10.1016/b978-0-12-397934-6.00010-3
https://doi.org/10.1016/b978-0-12-397934-6.00010-3
Autor:
Hanno Bährs, Barbara Borczak, Maria Fiorenza Caboni, Natalia Campillo, Reinhold Carle, Shumon Chakrabarti, Dennis Dannehl, M Elena Díaz-Rubio, Alberto Fernández-Gutiérrez, Shmuel Galili, Ana Maria Gómez-Caravaca, Ran Hovav, Olga Jáuregui, Melanie Josuttis, Judith Kammerer, Dietmar Rolf Kammerer, Vassiliki G. Kontogianni, Rosa María Lamuela-Raventós, Pauline Laue, Matías Libuy, Miriam Martínez-Huélamo, Jara Pérez-Jiménez, Paola Quifer-Rada, Ramón Rodrigo, Giuseppe Ruberto, Leonardo Sabatino, Josline Y. Salib, Fulgencio Saura-Calixto, Andreas Schieber, Nadine Schulze-Kaysers, Monica Scordino, Antonio Segura-Carretero, Gajendra Shrestha, Elżbieta Sikora, Laura Siracusa, Larry L. St Clair, Christian E.W. Steinberg, Anna Vallverdú-Queralt, Vito Verardo, Pilar Viñas, Fabian Weber
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ee3baa00f5cf27ae8681ae62d1e93ff
https://doi.org/10.1016/b978-0-12-397934-6.01002-0
https://doi.org/10.1016/b978-0-12-397934-6.01002-0