Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Xavier Torrado-Prat"'
Autor:
Julián Lozano-Castellón, Anna Vallverdú-Queralt, José Fernando Rinaldi de Alvarenga, Montserrat Illán, Xavier Torrado-Prat, Rosa Maria Lamuela-Raventós
Publikováno v:
Antioxidants, Vol 9, Iss 1, p 77 (2020)
(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked, and this process may degrade and transform polyphenols. (2) Meth
Externí odkaz:
https://doaj.org/article/c508f56aec8b47eb8d7d5c7ccde32378
Autor:
José Fernando Rinaldi de Alvarenga, Paola Quifer-Rada, Fernanda Francetto Juliano, Sara Hurtado-Barroso, Montserrat Illan, Xavier Torrado-Prat, Rosa Maria Lamuela-Raventós
Publikováno v:
Molecules, Vol 24, Iss 8, p 1555 (2019)
Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioacc
Externí odkaz:
https://doaj.org/article/9d727fd2f8f042c7ba4f1d57840092fb
Autor:
Julián Lozano-Castellón, Gabriele Rocchetti, Anna Vallverdú-Queralt, Franco Lucchini, Gianluca Giuberti, Xavier Torrado-Prat, Montserrat Illán, Rosa Mª Lamuela-Raventós, Luigi Lucini
The health benefits of extra virgin olive oil (EVOO) are far proven. However, considering that this oil is consumed also cooked, this work aimed to evaluate the impact of different cooking techniques on human colorectal adenocarcinoma cells (Caco-2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5307edbbb171f73df42e83f426e08fb
http://hdl.handle.net/10807/197381
http://hdl.handle.net/10807/197381
Autor:
Xavier Torrado-Prat, Anna Vallverdú-Queralt, Julián Lozano-Castellón, Luigi Lucini, Gabriele Rocchetti, Montserrat Illan, Rosa M. Lamuela-Raventós
Publikováno v:
Dipòsit Digital de la UB
Universidad de Barcelona
Universidad de Barcelona
In this work, the major changes in extra-virgin olive oil (EVOO) composition during cooking were assessed. A foodomics approach based on both metabolomics and lipidomics was used to evaluate the impact of six different cooking techniques, three tradi
Autor:
Rosa M. Lamuela-Raventós, Montserrat Illan, José Fernando Rinaldi de Alvarenga, Paola Quifer-Rada, Xavier Torrado-Prat, Sara Hurtado-Barroso
Publikováno v:
Food research international (Ottawa, Ont.). 138
Most of daily eaten food are cooked, which helps in absorbing nutrients and phytochemicals, but at the same time it can decrease its content. Currently, the impact of cooking has been studied that could influence food health related compounds, but th
Autor:
Rosa M. Lamuela-Raventós, Paola Quifer-Rada, Montserrat Illan, José Fernando Rinaldi de Alvarenga, Sara Hurtado-Barroso, Xavier Torrado-Prat, Fernanda Francetto Juliano
Publikováno v:
MOLECULES
r-IIB SANT PAU. Repositorio Institucional de Producción Científica del Instituto de Investigación Biomédica Sant Pau
instname
Dipòsit Digital de la UB
Universidad de Barcelona
Molecules
Volume 24
Issue 8
Molecules, Vol 24, Iss 8, p 1555 (2019)
r-IIB SANT PAU. Repositorio Institucional de Producción Científica del Instituto de Investigación Biomédica Sant Pau
instname
Dipòsit Digital de la UB
Universidad de Barcelona
Molecules
Volume 24
Issue 8
Molecules, Vol 24, Iss 8, p 1555 (2019)
Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioacc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::023081c8e6dc79e742280aa439014224
https://iibsantpau.fundanetsuite.com/Publicaciones/ProdCientif/PublicacionFrw.aspx?id=2788
https://iibsantpau.fundanetsuite.com/Publicaciones/ProdCientif/PublicacionFrw.aspx?id=2788