Zobrazeno 1 - 10
of 24
pro vyhledávání: '"María José Motilva"'
Interplay between TDP-43 and docosahexaenoic acid-related processes in amyotrophic lateral sclerosis
Autor:
Daniel Cacabelos, Victòria Ayala, Ana Belén Granado-Serrano, Mariona Jové, Pascual Torres, Jordi Boada, Rosanna Cabré, Omar Ramírez-Núñez, Hugo Gonzalo, Aranzazu Soler-Cantero, José Carlos Enrique Serrano, Maria Josep Bellmunt, María Paz Romero, María José Motilva, Takashi Nonaka, Masato Hasegawa, Isidre Ferrer, Reinald Pamplona, Manuel Portero-Otín
Publikováno v:
Neurobiology of Disease, Vol 88, Iss , Pp 148-160 (2016)
Background: Docosahexaenoic acid (DHA), a key lipid in nervous system homeostasis, is depleted in the spinal cord of sporadic amyotrophic lateral sclerosis (sALS) patients. However, the basis for such loss was unknown. Methods: DHA synthetic machiner
Externí odkaz:
https://doaj.org/article/522bb7b3ed7f4a11b872e14ef1be0ab6
Autor:
Marta Farràs, Sara Arranz, Sílvia Carrión, Isaac Subirana, Daniel Muñoz-Aguayo, Gemma Blanchart, Marjon Kool, Rosa Solà, María José Motilva, Joan Carles Escolà-Gil, Laura Rubió, Sara Fernández-Castillejo, Anna Pedret, Ramón Estruch, María Isabel Covas, Montserrat Fitó, Álvaro Hernáez, Olga Castañer
Publikováno v:
Nutrients, Vol 11, Iss 8, p 1732 (2019)
The consumption of antioxidant-rich foods such as virgin olive oil (VOO) promotes high-density lipoprotein (HDL) anti-atherogenic capacities. Intake of functional VOOs (enriched with olive/thyme phenolic compounds (PCs)) also improves HDL functions,
Externí odkaz:
https://doaj.org/article/d2796523507e4a7cb24400f2741ded5b
Publikováno v:
Grasas y Aceites, Vol 52, Iss 1, Pp 26-32 (2001)
Main fatty acid composition from Les Garrigues (Lleida. Spain) virgin olive oils were evaluated in three consecutive harvests (1995/96 to 1997/98). Results show that the variability is due to climate events and geographical area of production. Princi
Externí odkaz:
https://doaj.org/article/acd06983719a4a9aab6d26cb5206ca3f
Autor:
Sandra Martín-Peláez, Olga Castañer, Rosa Solà, María José Motilva, Margarida Castell, Francisco José Pérez-Cano, Montserrat Fitó
Publikováno v:
Nutrients, Vol 8, Iss 4, p 213 (2016)
Olive oil (OO) phenolic compounds (PC) are able to influence gut microbial populations and metabolic output. Our aim was to investigate whether these compounds and changes affect the mucosal immune system. In a randomized, controlled, double blind cr
Externí odkaz:
https://doaj.org/article/c1dd5ebd09d0449f8d7e4af72a55d288
Autor:
Carlos Martínez-Salgado, Sara Panizo, Natalia Carrillo-López, Covadonga Quirós-Caso, Adriana S. Dusso, Jorge B. Cannata-Andía, Anna Cardus, Javier Rodríguez-Carrio, María José Motilva, Anabel L. Castro-Grattoni, Petya Valcheva, Catalina Ulloa, Carmen Rodriguez-Suarez, Maria Vittoria Arcidiacono, Laura Martínez-Arias
Publikováno v:
Scientific Reports
Recercat. Dipósit de la Recerca de Catalunya
instname
RIUR. Repositorio Institucional de la Universidad de La Rioja
Repositorio Abierto de la UdL
Universitad de Lleida
Scopus
RUO. Repositorio Institucional de la Universidad de Oviedo
Scipedia SL
Scientific Reports, Vol 9, Iss 1, Pp 1-14 (2019)
Recercat. Dipósit de la Recerca de Catalunya
instname
RIUR. Repositorio Institucional de la Universidad de La Rioja
Repositorio Abierto de la UdL
Universitad de Lleida
Scopus
RUO. Repositorio Institucional de la Universidad de Oviedo
Scipedia SL
Scientific Reports, Vol 9, Iss 1, Pp 1-14 (2019)
In chronic kidney disease (CKD), hyperphosphatemia-induced inflammation aggravates vascular calcification (VC) by increasing vascular smooth muscle cell (VSMC) osteogenic differentiation, ADAM17-induced renal and vascular injury, and TNFα-induction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::724f8a2f6fc7e1ebff772130ab2b8017
https://investigacion.unirioja.es/documentos/5e695b492999522cccdd2e04
https://investigacion.unirioja.es/documentos/5e695b492999522cccdd2e04
Publikováno v:
Grasas y Aceites, Vol 67, Iss 2, p e132 (2016)
Grasas y Aceites; Vol. 67 No. 2 (2016); e132
Grasas y Aceites; Vol. 67 Núm. 2 (2016); e132
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio Abierto de la UdL
Universitad de Lleida
Recercat. Dipósit de la Recerca de Catalunya
instname
Grasas y Aceites, Vol 67, Iss 2, Pp e132-e132 (2016)
Digital.CSIC. Repositorio Institucional del CSIC
Grasas y Aceites; Vol. 67 No. 2 (2016); e132
Grasas y Aceites; Vol. 67 Núm. 2 (2016); e132
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio Abierto de la UdL
Universitad de Lleida
Recercat. Dipósit de la Recerca de Catalunya
instname
Grasas y Aceites, Vol 67, Iss 2, Pp e132-e132 (2016)
Digital.CSIC. Repositorio Institucional del CSIC
9 Páginas; 3 Tablas; 3 Figuras
This study investigated the changes in the flavonoid profile and antioxidant capacity of five olive cultivars after dry salting. The antioxidant activity was determined using ferric reducing ability power (FRAP),
This study investigated the changes in the flavonoid profile and antioxidant capacity of five olive cultivars after dry salting. The antioxidant activity was determined using ferric reducing ability power (FRAP),
Autor:
Alba Macià, Maria-Paz Romero-Fabregat, Sara Fernández-Castillejo, Rosa SOLÀ, Manuel Suarez Recio, Maria-Jose Motilva, María José Motilva, Rosa Maria Valls, Giralt Montserrat
Publikováno v:
RIUR. Repositorio Institucional de la Universidad de La Rioja
instname
Recercat. Dipósit de la Recerca de Catalunya
Repositorio Abierto de la UdL
Universitad de Lleida
instname
Recercat. Dipósit de la Recerca de Catalunya
Repositorio Abierto de la UdL
Universitad de Lleida
Phenolic compounds are one of the main reasons behind the healthy properties of virgin olive oil (VOO). However, their daily intake from VOO is low compared with that obtained from other phenolic sources. Therefore, the intake of VOO enriched with it
Autor:
Maria-Paz Romero-Fabregat, Manuel Suarez Recio, Maria-Jose Motilva, María José Motilva, Tomás Ramo
Publikováno v:
European Journal of Lipid Science and Technology. 113:894-903
The use of an emulsifier to stabilize the phenolic compounds added in the preparation of an enriched olive oil was evaluated. Two emulsifiers, lecithin and monoglyceride, were studied. The results showed lecithin to be the most convenient, due to the
Autor:
Alba Macià, Maria-Paz Romero-Fabregat, Manuel Suarez Recio, Maria-Jose Motilva, María José Motilva
Publikováno v:
Journal of Chromatography A. 1214:90-99
An improved liquid chromatography (LC) tandem mass spectrometry (MS/MS) method has been developed for the determination of phenolic compounds (phenyl alcohols, phenyl acids, secoiridoid derivatives, lignans and flavonoids) in virgin olive oil. The us
Autor:
Mohammad Rizwan Khan, BAJOUB Aadil, Ahmad Aqel, Maria Veronica Chandra-Hioe, Maria Gomez Romero, Alegria Carrasco Pancorbo, Oleg Mayboroda, Martin Bucknall, Zeid ALOthman, Kareem Yusuf, MU NAUSHAD, Oscar Nuñez, Saikh Mohammad Wabaidur, María José Motilva
Publikováno v:
Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis
History and Introduction of UPLC/MS Mu. Naushad, Mohammad Rizwan Khan, and Zeid Abdullah ALOthman UHPLC-MS(/MS) Analysis of Pesticides in Food Paolo Lucci, Rosa Busquets, and Oscar Nunez Ultra-High-Performance Liquid Chromatography in Food Metabolomi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b699f380d7ca25561ad4db8be45bb26d
https://doi.org/10.1201/b16670
https://doi.org/10.1201/b16670