Výsledky vyhledávání - "María Carolina Rodríguez Daza"

Akademický článek

Obtaining nitrite from vegetables sources by fermentative process using nitrate-reducing bacteria Sthaphylococcus carnosus and S. xylosus

Autor: Diego Alonso Restrepo Molina, María Carolina Rodríguez Daza, Mario Evelio Arias Zabala

Publikováno v: Dyna, Vol 86, Iss 210, Pp 254-261 (2019)

Sodium nitrate is an essential food additive widely used in cured meats. The increased unfavorable perceptions about chemicals in foods and their repercussions on health have positioned the nitrite as undesirable compound in meat products. Natural an

Externí odkaz: https://doaj.org/article/2c5a0af49e3643c28952e1443078f7a4

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Polyphenols as Drivers of a Homeostatic Gut Microecology and Immuno-Metabolic Traits of

Autor: María Carolina, Rodríguez-Daza, Willem M, de Vos

Publikováno v: International journal of molecular sciences. 24(1)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::68ae50f1f9872956f9a84f364aa5a115
https://pubmed.ncbi.nlm.nih.gov/36613488

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Cranberry polyphenols and agave agavins impact gut immune response and microbiota composition while improving gut barrier function, inflammation, and glucose metabolism in mice fed an obesogenic diet

Autor: Ana-Sofía Medina-Larqué, María-Carolina Rodríguez-Daza, Marcela Roquim, Stéphanie Dudonné, Geneviève Pilon, Émile Levy, André Marette, Denis Roy, Hélène Jacques, Yves Desjardins

Publikováno v: Frontiers in Immunology, 13
Frontiers in Immunology 13 (2022)

The consumption of plant-based bioactive compounds modulates the gut microbiota and interacts with the innate and adaptive immune responses associated with metabolic disorders. The present study aimed to evaluate the effect of cranberry polyphenols (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e16cf59543527fd2ef5180b8dd93491
https://doi.org/10.3389/fimmu.2022.871080

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Obtención de nitrito a partir de fuentes vegetales mediante proceso fermentativo usando bacterias nitrato-reductoras Sthaphylococcus carnosus y S. xylosus

Autor: María Carolina Rodríguez Daza, Mario Arias Zabala, Diego Alonso Restrepo Molina

Publikováno v: Dyna, Vol 86, Iss 210, Pp 254-261 (2019)
DYNA, Volume: 86, Issue: 210, Pages: 254-261, Published: JUL 2019

Sodium nitrate is an essential food additive widely used in cured meats. The increased unfavorable perceptions about chemicals in foods and their repercussions on health have positioned nitrites as undesirable compounds in meat products. Natural and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2edc04ce0240ba1e72204107915fa605
https://revistas.unal.edu.co/index.php/dyna/article/view/77377

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