A5080057853- Edible Oils Quality and Analysis
- Antioxidant Activity and Oxidative Stress
- Essential Oils and Antimicrobial Activity
- Nutritional Studies and Diet
- Phytochemicals and Antioxidant Activities
- Fatty Acid Research and Health
- Cholesterol and Lipid Metabolism
- Free Radicals and Antioxidants
- Urticaria and Related Conditions
- Spectroscopy and Chemometric Analyses
- Food, Nutrition, and Cultural Practices
- Health and Lifestyle Studies
- Dermatological and COVID-19 studies
- Antifungal resistance and susceptibility
- Traditional Chinese Medicine Analysis
- Inflammatory mediators and NSAID effects
- Nephrotoxicity and Medicinal Plants
- Respiratory and Cough-Related Research
- Retinoids in leukemia and cellular processes
- Dermatology and Skin Diseases
Universitat de Barcelona
2000-2024
Hospital Clínic de Barcelona
2022-2024
A simple and reproducible method for qualitative quantitative analysis of phenolic compounds in virgin olive oils by solid-phase extraction (SPE), high performance liquid chromatography with diode array detector (HPLC-DAD), HPLC-mass spectrometry (MS) tandem mode was developed. The polar fraction obtained from samples three different oils. Detection quantification were performed at 280, 240, 320 nm. For identification purposes, HPLC-MS/MS equipped turbo ion spray source the negative-ion...
Olive oil decreases the risk of CVD. This effect may be due to fatty acid profile oil, but it also its antioxidant content which differs depending on type olive oil. In this study, concentrations oleic and antioxidants (phenolic compounds vitamin E) in plasma LDL were compared after consumption three similar oils, with differences their phenolic content. Thirty healthy volunteers participated a placebo-controlled, double-blind, crossover, randomized supplementation trial. Virgin, common,...
Abstract It is generally believed that virgin olive oil consumption has beneficial effects, but little known about its effects postprandially on oxidant/antioxidant status. The aim of this study was to determine changes in oxidative stress biomarkers and lipid profile after a single dose 1 wk daily consumption. Sixteen subjects (9 men, 7 women) ingested 50 mL dose. Blood samples were collected from 0 24 h. Thereafter, 14 participants (8 6 followed 1‐wk 25 mg/d dietary intervention. at the...
Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble while is a lipoprotein.Analysis of phenolic LDLs by HPLC necessary demonstrate their binding capacity lipoproteins.We developed validated solid phase extraction method (SPE) that allowed us the purification samples analysis HPLC.This methodology tyrosol, one main olive oil, LDL.In intervention dietary study with volunteers, food rich affected composition.Changes phenolics composition...