A5066016646- Advanced Glycation End Products research
- Potato Plant Research
- Biochemical effects in animals
- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Diet, Metabolism, and Disease
- Nutritional Studies and Diet
- Protein Hydrolysis and Bioactive Peptides
- Plant Pathogens and Resistance
- Phytoestrogen effects and research
- Dye analysis and toxicity
- Diet and metabolism studies
- Natural Products and Biological Research
- Animal Nutrition and Physiology
- Proteins in Food Systems
- Folate and B Vitamins Research
- Coffee research and impacts
- Natural Antidiabetic Agents Studies
- Health and Lifestyle Studies
- Magnesium in Health and Disease
- Food, Nutrition, and Cultural Practices
- Meat and Animal Product Quality
- Muscle metabolism and nutrition
- Consumer Attitudes and Food Labeling
- Biochemical Analysis and Sensing Techniques
Estación Experimental del Zaidín
2014-2025
Consejo Superior de Investigaciones Científicas
2013-2025
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
2017-2025
Universitat Politècnica de València
2024
Fundación Española de la Nutrición
2019
Institute of Food Science
2019
Unidades Centrales Científico-Técnicas
2005-2016
National Research Council
2013
Instituto de Investigación Biosanitaria de Granada
2006
Universidad de Granada
2000-2006
Within the active field of in vitro digestion food research, COST Action INFOGEST aimed to harmonize protocols simulating human on basis physiologically inferred conditions. A harmonized static (IVD) method was recently published as a primary output from this network. To validate protocol, inter-laboratory trials were conducted within first study performed using skim milk powder (SMP) model and served compare different in-house used among members. In second applying degree consistency...
Antioxidant activity of instant coffees produced from the same green coffee beans roasted at three different degrees was analyzed. Coffee melanoidins were obtained by ultrafiltration (10 kDa cutoff) and subsequent diafiltration. Pure isolated after overnight incubation in 2 M NaCl then ultrafiltered. Filtrates, corresponding to low molecular weight (LMW) fraction noncovalently linked melanoidin skeleton, also preserved. brews (CB), (M), pure (PM), bounded compounds (BMC) tested using...
Instant coffees produced from the same green coffee beans were supplied a company in different roasting degrees, light, medium, and dark. Melanoidins obtained by ultrafiltration (10 kDa) subsequent diafiltration. Pure melanoidins isolated after overnight incubation 2 M NaCl. The antioxidant activities of instant coffees, melanoidins, pure tested using conjugated diene formation 2,2'-azobis(2-amidinopropane) dihydrochloride-induced linoleic acid oxidation an aqueous system. No significant...
Scope Scarce data are available concerning effects of certain bioactive substances such as Maillard reaction products (MRP) on the gut microbiota composition, and question how a diet rich in MRP affects humans is still open. Methods results Two experiments were conducted. In expt. 1, adolescents consumed diets either high or low two‐period crossover trial; 2, rats fed supplemented not with model‐systems. Intestinal composition fecal (adolescents) cecal (rat) samples was assessed by qPCR...
5-Hydroxymethylfurfural (HMF) is a furanic compound produced in heat-processed foods by nonenzymatic browning reactions. HMF has been demonstrated to be hepato- and nephrotoxic animals with link its metabolite 5-sulfooxymethylfurfural (SMF). To date little known about either the formation of SMF from ingested or DNA adducts human beings.To assess vivo formation, we first performed study mice treated high/low doses oral HMF. We found increased concentrations plasma SMF-adducts leukocytes,...
Contents of some indicators the Maillard reaction (MR) in two diets adjusted to adolescent requirements are compared: A-diet, usually consumed by population containing their preferred foods cooked culinary techniques more frequently chosen; and B-diet, with same foods, except those industrially processed high content products (MRP), softer processes minimise MR. Aliquots a lunch-dinner (LD) breakfast-afternoon (BA) snack pools separately from both were ground lyophilised. Fluorescence...
Influence of culinary treatments (boiling, microwaving, grilling, and deep frying) on proximate composition antioxidant capacity cultivated mushrooms (Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, eryngii) was studied. Proximate affected by the cooking method species. Frying induced more severe losses in protein, ash, carbohydrates content but increased fat energy. Boiling improved total glucans enhancing β-glucans fraction. A significant decrease detected activity especially...
Cereal products are one of the main sources contributing to exposure acrylamide and, therefore, it is important control its occurrence reduce dietary and risk on human health. The formation will be associated levels precursors, food matrix, type extent thermal process applied. In this review, in cereal-based foods, mitigation strategies, risk/benefits evaluation, risk/benefit legislative aspects presented. evaluation presence acrylamide-forming precursors new ingredients added innovative...
Abstract Soluble high‐molecular weight fraction (named melanoidin) from coffee brew was isolated by ultrafiltration, subsequently digested simulating a gastric plus pancreatic digestive condition and partly characterized CZE, gel‐filtration browning. The objective of the present study to investigate potential protective effect melanoidin submitted gastrointestinal digestion on cell viability (lactate dehydrogenase leakage) redox status cultured human hepatoma HepG2 cells oxidative stress...