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This research aimed to assess the impact of an aqueous extract from the cocoa shell and its major phytochemicals on preventing oxidative stress and mitochondrial dysfunction in hepatocytes using an in vitro model of nonalcoholic fatty liver disease (NAFLD). The phytochemicals from cocoa shell were extracted using water and characterized by UPLC-MS/MS analysis. HepG2 cells were cotreated with either the aqueous extract from cocoa shell (CAE, 20–100 µg mL−1) or 10–50 µmol L−1 of pure theobromine, protocatechuic acid, procyanidin B2, epicatechin, and catechin in the presence or absence of palmitic acid (PA, 500 µmol L−1) to mimic NAFLD conditions in vitro. Biomarkers of mitochondrial function and oxidative stress were evaluated 24 h after the cotreatment in cell supernatants and lysates using chemical, biochemical, and immunochemical techniques. CAE and the phytochemicals therein significantly (p< 0.05) protected mitochondrial content (15–100%) and preserved mitochondrial function, promoting O2 consumption (1.2- to 1.8-fold) and ATP production (1.3- to 2.1-fold). Phytochemicals from cocoa shell significantly (p< 0.05) decreased PA-triggered oxidative stress. The mitochondrial membrane potential was maintained (62–100%), and the production of mitochondrial superoxide (26–100%) and total ROS (17–100%) was abrogated. CAE significantly (p< 0.05) modulated cell signaling pathways associated with ROS production and mitochondrial dysfunction, including an increase in the phosphorylation of ERK1/2 (2.8-fold), protein kinase B (AKT) (2.8-fold), GSK3 (2.3-fold), Raf-1 (1.9-fold), and mTOR (1.7-fold). In conclusion, results suggested that the cocoa shell’s phytochemicals could protect mitochondrial liver function and alleviate oxidative stress by modulating key pathways involved in their regulation.
Miguel Rebollo-Hernanz; Yolanda Aguilera; Maria Martin-Cabrejas; Elvira de Mejia. Phytochemicals from Cocoa Shell Protect Mitochondrial Function and Alleviate Oxidative Stress in Hepatocytes via Regulation of ERK and PI3K-AKT Pathways. Medical Sciences Forum 2021, 2, 25 .
AMA StyleMiguel Rebollo-Hernanz, Yolanda Aguilera, Maria Martin-Cabrejas, Elvira de Mejia. Phytochemicals from Cocoa Shell Protect Mitochondrial Function and Alleviate Oxidative Stress in Hepatocytes via Regulation of ERK and PI3K-AKT Pathways. Medical Sciences Forum. 2021; 2 (1):25.
Chicago/Turabian StyleMiguel Rebollo-Hernanz; Yolanda Aguilera; Maria Martin-Cabrejas; Elvira de Mejia. 2021. "Phytochemicals from Cocoa Shell Protect Mitochondrial Function and Alleviate Oxidative Stress in Hepatocytes via Regulation of ERK and PI3K-AKT Pathways." Medical Sciences Forum 2, no. 1: 25.
The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p< 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p< 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.
Adriana Fernández-Fernández; Eduardo Dellacassa; Tiziana Nardin; Roberto Larcher; Adriana Gámbaro; Alejandra Medrano-Fernandez; María del Castillo. In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits. Molecules 2021, 26, 3480 .
AMA StyleAdriana Fernández-Fernández, Eduardo Dellacassa, Tiziana Nardin, Roberto Larcher, Adriana Gámbaro, Alejandra Medrano-Fernandez, María del Castillo. In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits. Molecules. 2021; 26 (12):3480.
Chicago/Turabian StyleAdriana Fernández-Fernández; Eduardo Dellacassa; Tiziana Nardin; Roberto Larcher; Adriana Gámbaro; Alejandra Medrano-Fernandez; María del Castillo. 2021. "In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits." Molecules 26, no. 12: 3480.
Dietary modifications, including those affecting dietary fat and its fatty acid (FA) composition, may be involved in the development of brain–gut axis disorders, with different manifestations in males and females. Our aim was to evaluate the impact of three purified diets with different FA composition on the brain–gut axis in rats of both sexes. Male and female Wistar rats fed a cereal-based standard diet from weaning were used. At young adult age (2–3 months old), animals were divided into three groups and treated each with a different refined diet for 6 weeks: a control group fed on AIN-93G diet containing 7% soy oil (SOY), and two groups fed on AIN-93G modified diets with 3.5% soy oil replaced by 3.5% coconut oil (COCO) or 3.5% evening primrose oil (EP). Different brain–gut axis parameters were evaluated during 4–6 weeks of dietary intervention. Compared with SOY diet (14% saturated FAs, and 58% polyunsaturated FAs), COCO diet (52.2% saturated FAs and 30% polyunsaturated FAs) produced no changes in brain functions and minor gastrointestinal modifications, whereas EP diet (11.1% saturated FAs and 70.56% polyunsaturated FAs) tended to decrease self-care behavior and colonic propulsion in males, and significantly increased exploratory behavior, accelerated gastrointestinal transit, and decreased cecum and fecal pellet density in females. Changes in FA composition, particularly an increase in ω-6 polyunsaturated FAs, seem to facilitate the development of brain–gut axis alterations in a sex-dependent manner, with a relatively higher risk in females.
Damian Jacenik; Ana Bagüés; Laura López-Gómez; Yolanda López-Tofiño; Amaia Iriondo-DeHond; Cristina Serra; Laura Banovcanová; Carlos Gálvez-Robleño; Jakub Fichna; Maria del Castillo; José Uranga; Raquel Abalo. Changes in Fatty Acid Dietary Profile Affect the Brain–Gut Axis Functions of Healthy Young Adult Rats in a Sex-Dependent Manner. Nutrients 2021, 13, 1864 .
AMA StyleDamian Jacenik, Ana Bagüés, Laura López-Gómez, Yolanda López-Tofiño, Amaia Iriondo-DeHond, Cristina Serra, Laura Banovcanová, Carlos Gálvez-Robleño, Jakub Fichna, Maria del Castillo, José Uranga, Raquel Abalo. Changes in Fatty Acid Dietary Profile Affect the Brain–Gut Axis Functions of Healthy Young Adult Rats in a Sex-Dependent Manner. Nutrients. 2021; 13 (6):1864.
Chicago/Turabian StyleDamian Jacenik; Ana Bagüés; Laura López-Gómez; Yolanda López-Tofiño; Amaia Iriondo-DeHond; Cristina Serra; Laura Banovcanová; Carlos Gálvez-Robleño; Jakub Fichna; Maria del Castillo; José Uranga; Raquel Abalo. 2021. "Changes in Fatty Acid Dietary Profile Affect the Brain–Gut Axis Functions of Healthy Young Adult Rats in a Sex-Dependent Manner." Nutrients 13, no. 6: 1864.
Insect flours may be of great interest to the food industry as a healthy source of protein, exerting a positive impact on functional and sensory food properties.
Yolanda Aguilera; Irene Pastrana; Miguel Rebollo-Hernanz; Vanesa Benitez; Gerardo Álvarez-Rivera; Jose Luis Viejo; María A. Martín-Cabrejas. Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties. Food & Function 2021, 1 .
AMA StyleYolanda Aguilera, Irene Pastrana, Miguel Rebollo-Hernanz, Vanesa Benitez, Gerardo Álvarez-Rivera, Jose Luis Viejo, María A. Martín-Cabrejas. Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties. Food & Function. 2021; ():1.
Chicago/Turabian StyleYolanda Aguilera; Irene Pastrana; Miguel Rebollo-Hernanz; Vanesa Benitez; Gerardo Álvarez-Rivera; Jose Luis Viejo; María A. Martín-Cabrejas. 2021. "Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties." Food & Function , no. : 1.
This work’s objective was to model and optimize a green extraction method of phenolic compounds from the cocoa shell as a strategy to revalorize this by-product, obtaining novel high-value products. According to a Box-Behnken design, 27 extractions were carried out at different conditions of temperature, time, acidity, and solid-to-liquid ratio. Total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity were assessed in each extract. Response surface methodology (RSM) and artificial neural networks (ANN) were used to model the effect of the different parameters on the green aqueous extraction of phenolic compounds from the cocoa shell. The obtained mathematical models fitted well for all the responses. RSM and ANN exhibited high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g cocoa shell mL−1 water. Under these conditions, experimental values for the response variables matched those predicted, therefore, validating the model. UPLC-ESI-MS/MS revealed the presence of 15 phenolic compounds, being protocatechuic acid, procyanidin B2, (−)-epicatechin, and (+)-catechin, the major ones. Spectrophotometric results showed a significant correlation with the UPLC results, confirming their potential use for screening and optimization purposes. Aqueous phenolic extracts from the cocoa shell would have potential use as sustainable food-grade ingredients and nutraceutical products.
Miguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; Ángela Segovia; Begoña Bartolomé; Yolanda Aguilera; María A. Martín-Cabrejas. Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks. Separation and Purification Technology 2021, 270, 118779 .
AMA StyleMiguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, Ángela Segovia, Begoña Bartolomé, Yolanda Aguilera, María A. Martín-Cabrejas. Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks. Separation and Purification Technology. 2021; 270 ():118779.
Chicago/Turabian StyleMiguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; Ángela Segovia; Begoña Bartolomé; Yolanda Aguilera; María A. Martín-Cabrejas. 2021. "Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks." Separation and Purification Technology 270, no. : 118779.
This study aimed to model and optimize a green sustainable extraction method of phenolic compounds from the coffee husk. Response surface methodology (RSM) and artificial neural networks (ANNs) were used to model the impact of extraction variables (temperature, time, acidity, and solid-to-liquid ratio) on the recovery of phenolic compounds. All responses were fitted to the RSM and ANN model, which revealed high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g coffee husk mL−1. Under these conditions, experimental values for total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity matched with predicted ones, therefore, validating the model. The presence of chlorogenic, protocatechuic, caffeic, and gallic acids and kaemferol-3-O-galactoside was confirmed by UPLC-ESI-MS/MS. The phenolic aqueous extracts from the coffee husk could be used as sustainable food ingredients and nutraceutical products.
Miguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; Vanesa Benítez; Begoña Bartolomé; Yolanda Aguilera; María Martín-Cabrejas. Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds. Foods 2021, 10, 653 .
AMA StyleMiguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, Vanesa Benítez, Begoña Bartolomé, Yolanda Aguilera, María Martín-Cabrejas. Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds. Foods. 2021; 10 (3):653.
Chicago/Turabian StyleMiguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; Vanesa Benítez; Begoña Bartolomé; Yolanda Aguilera; María Martín-Cabrejas. 2021. "Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds." Foods 10, no. 3: 653.
The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor technological suitability. Furthermore, the health-related effects of pretreated rice bran are also presented in this review, considering the up-to-date literature focused on both in vivo and in vitro studies. Moreover, in relation to this aspect, a brief description of rice bran arabinoxylans is provided. Finally, the application of rice bran in the food industry and the main technology aspects are concisely summarized.
Marco Spaggiari; Chiara Dall’Asta; Gianni Galaverna; María Dolores Del Castillo Bilbao. Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives. Foods 2021, 10, 85 .
AMA StyleMarco Spaggiari, Chiara Dall’Asta, Gianni Galaverna, María Dolores Del Castillo Bilbao. Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives. Foods. 2021; 10 (1):85.
Chicago/Turabian StyleMarco Spaggiari; Chiara Dall’Asta; Gianni Galaverna; María Dolores Del Castillo Bilbao. 2021. "Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives." Foods 10, no. 1: 85.
Coffee is one of the most popular beverages consumed worldwide. Roasted coffee is a complex mixture of thousands of bioactive compounds, and some of them have numerous potential health-promoting properties that have been extensively studied in the cardiovascular and central nervous systems, with relatively much less attention given to other body systems, such as the gastrointestinal tract and its particular connection with the brain, known as the brain–gut axis. This narrative review provides an overview of the effect of coffee brew; its by-products; and its components on the gastrointestinal mucosa (mainly involved in permeability, secretion, and proliferation), the neural and non-neural components of the gut wall responsible for its motor function, and the brain–gut axis. Despite in vitro, in vivo, and epidemiological studies having shown that coffee may exert multiple effects on the digestive tract, including antioxidant, anti-inflammatory, and antiproliferative effects on the mucosa, and pro-motility effects on the external muscle layers, much is still surprisingly unknown. Further studies are needed to understand the mechanisms of action of certain health-promoting properties of coffee on the gastrointestinal tract and to transfer this knowledge to the industry to develop functional foods to improve the gastrointestinal and brain–gut axis health.
Amaia Iriondo-DeHond; José Antonio Uranga; Maria Dolores Del Castillo; Raquel Abalo. Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis. Nutrients 2020, 13, 88 .
AMA StyleAmaia Iriondo-DeHond, José Antonio Uranga, Maria Dolores Del Castillo, Raquel Abalo. Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis. Nutrients. 2020; 13 (1):88.
Chicago/Turabian StyleAmaia Iriondo-DeHond; José Antonio Uranga; Maria Dolores Del Castillo; Raquel Abalo. 2020. "Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis." Nutrients 13, no. 1: 88.
Extrusion lead to and increase in the release of phenolic compounds from the fibre matrix which was associated with enhanced antioxidant capacity and hypoglycaemic and hypolipidemic properties.
Vanesa Benítez; Miguel Rebollo-Hernanz; Yolanda Aguilera; Sheila Bejerano; Silvia Cañas; María A. Martín-Cabrejas. Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix. Food & Function 2020, 12, 1097 -1110.
AMA StyleVanesa Benítez, Miguel Rebollo-Hernanz, Yolanda Aguilera, Sheila Bejerano, Silvia Cañas, María A. Martín-Cabrejas. Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix. Food & Function. 2020; 12 (3):1097-1110.
Chicago/Turabian StyleVanesa Benítez; Miguel Rebollo-Hernanz; Yolanda Aguilera; Sheila Bejerano; Silvia Cañas; María A. Martín-Cabrejas. 2020. "Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix." Food & Function 12, no. 3: 1097-1110.
The cocoa shell is a by-product generated by the cocoa processing industry that could be used as a nutraceutical owing to the significant amounts of bioactive compounds it contains. This work aimed to study the bioaccessibility of phenolic compounds present in the flour (CSF) and an aqueous extract (CSE) from cocoa shells through an in vitro simulated digestion and to assess their antioxidant capacity in vitro by using intestinal and hepatic cell culture models (IEC-6 and HepG2 cells). The bioaccessibility of phenolic compounds was determined using a simulated in vitro digestion model (INFOGEST). Total phenolic compounds (TPC) and antioxidant activity were measured using in vitro techniques. Reactive oxygen species (ROS) were evaluated in IEC-6 and HepG2 cells after t-BOOH stimulation. TPC present in CSE were more bioaccessible than phenolic compounds present in CSF. During digestion, the bioaccessibility of phenolic compounds from CSF fluctuated in the gastric (2.8 mg/g), intestinal (7.6 mg/g), and colonic (5.7 mg/g) phases. Similarly, for the phenolics of CSE, the bioaccessibility increased from 50.6 mg/g in the gastric phase to 53.4 mg/g in the intestinal phase and decreased in the colonic phase to 37.2 mg/g. The in vitro antioxidant capacity followed a similar behavior, increasing throughout the digestion in CSF (8.8- to 10.6-fold) and CSE (6.0- to 7.4-fold). Digested CSF and CSE were not cytotoxic for IEC-6 and HepG2 cells and protected their viability under oxidative stress conditions (93–100%). t-BOOH-induced ROS were prevented by CSF (72–88%) and CSE (81–94%) bioaccessible fractions in both intestinal and hepatic cells. In conclusion, cocoa shells are a source of potentially bioavailable antioxidant phenolic compounds that may protect cells from oxidative stress.
Silvia Cañas; Miguel Rebollo-Hernanz; Yolanda Aguilera; Vanesa Benítez; Cheyenne Braojos; Silvia Arribas; María Martín-Cabrejas. Bioaccessibility of Phenolic Compounds from Cocoa Shell Subjected to In Vitro Digestion and Its Antioxidant Activity in Intestinal and Hepatic Cells. Medical Sciences Forum 2020, 2, 5 .
AMA StyleSilvia Cañas, Miguel Rebollo-Hernanz, Yolanda Aguilera, Vanesa Benítez, Cheyenne Braojos, Silvia Arribas, María Martín-Cabrejas. Bioaccessibility of Phenolic Compounds from Cocoa Shell Subjected to In Vitro Digestion and Its Antioxidant Activity in Intestinal and Hepatic Cells. Medical Sciences Forum. 2020; 2 (1):5.
Chicago/Turabian StyleSilvia Cañas; Miguel Rebollo-Hernanz; Yolanda Aguilera; Vanesa Benítez; Cheyenne Braojos; Silvia Arribas; María Martín-Cabrejas. 2020. "Bioaccessibility of Phenolic Compounds from Cocoa Shell Subjected to In Vitro Digestion and Its Antioxidant Activity in Intestinal and Hepatic Cells." Medical Sciences Forum 2, no. 1: 5.
This study aimed to assess the effect of the primary phytochemicals from coffee by-products and two aqueous extracts from the coffee husk and silverskin on lipid and glucose metabolism regulation in hepatocytes using an in vitro model of non-alcoholic fatty liver disease. Coffee husk and silverskin were used to prepare two aqueous extracts (CHE and CSE, respectively) using water. The phytochemical composition was determined using UPLC-MS/MS analysis. HepG2 cells were co-treated with 10–50 µmol L‒1 of either pure caffeine, chlorogenic acid, caffeic acid, protocatechuic acid, or gallic acid, and kaempferol, CHE, or CSE (20–100 µg mL‒1) in the presence or absence of palmitic acid (PA, 500 µmol L‒1). Different biomarkers of cell metabolism were assessed 24 h after the co-treatment in cell supernatants and lysates using chemical, biochemical, and immunochemical techniques. Phytochemicals from coffee by-products decreased PA-triggered lipid accumulation (16–94%, p < 0.05) by reducing fatty acid synthase activity and stimulating lipolysis (8–83%, p < 0.05). CHE, CSE, and therein-bioactive compounds promoted glucose uptake (13–45%) via the increase in the phosphorylation of the insulin receptor (1.9- to 2.7-fold), protein kinase B (AKT) (1.4- to 3.1-fold), AMPKα (1.6- to 2.4-fold), and PTEN (2.0- to 4.2-fold). In conclusion, our results proved that phytochemicals from coffee by-products, mainly caffeine and chlorogenic acid, could regulate hepatic lipid and glucose metabolism. Overall, our results generate new insights into the use of coffee by-products as a sustainable food ingredient to encounter non-alcoholic fatty liver disease.
Miguel Rebollo-Hernanz; Yolanda Aguilera; Maria A. Martin-Cabrejas; Elvira Gonzalez De Mejia. Regulation of Lipid and Glucose Metabolism in Hepatocytes by Phytochemicals from Coffee By-Products and Prevention of Non-Alcoholic Fatty Liver Disease In Vitro. Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease 2020, 61, 20 .
AMA StyleMiguel Rebollo-Hernanz, Yolanda Aguilera, Maria A. Martin-Cabrejas, Elvira Gonzalez De Mejia. Regulation of Lipid and Glucose Metabolism in Hepatocytes by Phytochemicals from Coffee By-Products and Prevention of Non-Alcoholic Fatty Liver Disease In Vitro. Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease. 2020; 61 (1):20.
Chicago/Turabian StyleMiguel Rebollo-Hernanz; Yolanda Aguilera; Maria A. Martin-Cabrejas; Elvira Gonzalez De Mejia. 2020. "Regulation of Lipid and Glucose Metabolism in Hepatocytes by Phytochemicals from Coffee By-Products and Prevention of Non-Alcoholic Fatty Liver Disease In Vitro." Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease 61, no. 1: 20.
The objective of this study was to evaluate the nutritional composition, techno-functional, and in vitro physiological properties of flours from six different insect species (mealworm, beetle, caterpillar, ant, locust, and cricket). The chemical composition of insects was evaluated following the standard methods (AOAC). Bulk density, water holding capacity, oil holding capacity, water absorption capacity, swelling capacity, emulsifying activity, foaming capacity, and gelation capacity were measured. In vitro antioxidant capacity was measured by the direct ABTS method. Hypoglycemic (glucose adsorption and the inhibition of α-amylase, glucose diffusion, and starch hydrolysis) and hypolipidemic (cholesterol and bile salts binding and lipase inhibition capacities) were investigated using in vitro methods. Insect flours exhibited a high content of protein (39.4%–58.1%) and fat (17.7%–50.1%) as main components, although the presence of chitin in ant samples was also highlighted. The techno-functional properties showed high oil holding, swelling, and emulsifying capacities in all insect flours analyzed, besides bulk density, hydration properties, and foaming capacity showing average values and no gelation capacity. Insects showed high antioxidant capacity (179–221 mg Trolox equivalents/g). Moreover, these edible insect flours revealed effective hyperglycemic and hyperlipidemic properties. Insect flours inhibited α-amylase activity (47.1%–98.0%) and retarded glucose diffusion (17.2%–29.6%) and starch hydrolysis (18.2%–88.1%). Likewise, they bound cholesterol and bile salts (8.4%–98.6%) and inhibited lipase activity (8.9%–47.1%). Hence, these insect flours might be of great interest to the food industry, being a healthy source of protein, exerting a positive impact on functional food properties, and potentially preventing the development of diseases associated with hyperglycemia and hyperlipidemia.
Yolanda Aguilera; Miguel Rebollo-Hernanz; Irene Pastrana; Vanesa Benitez; Gerardo Alvarez-Rivera; Jose Luis Viejo; Maria A. Martin-Cabrejas. Assessment of the Nutritional Value, Techno-Functional, and In Vitro Physiological Properties of Six Edible Insects. Proceedings 2020, 70, 77 .
AMA StyleYolanda Aguilera, Miguel Rebollo-Hernanz, Irene Pastrana, Vanesa Benitez, Gerardo Alvarez-Rivera, Jose Luis Viejo, Maria A. Martin-Cabrejas. Assessment of the Nutritional Value, Techno-Functional, and In Vitro Physiological Properties of Six Edible Insects. Proceedings. 2020; 70 (1):77.
Chicago/Turabian StyleYolanda Aguilera; Miguel Rebollo-Hernanz; Irene Pastrana; Vanesa Benitez; Gerardo Alvarez-Rivera; Jose Luis Viejo; Maria A. Martin-Cabrejas. 2020. "Assessment of the Nutritional Value, Techno-Functional, and In Vitro Physiological Properties of Six Edible Insects." Proceedings 70, no. 1: 77.
Obesity is closely associated with the increasing prevalence of non-alcoholic fatty liver disease (NAFLD). Due to the lack of proper pharmacological treatments for NAFLD, finding novel ingredients is necessary to reduce its incidence. Cocoa shell is a cocoa byproduct verified as a safe ingredient and a potential source of health-promoting compounds. Hence, this study’s main objective was to evaluate, after an in vitro simulated digestion, the hypolipidemic properties of the residual fraction of cocoa shell flour and the biological activity of the digested fractions of cocoa shell flour and extract in HepG2 cells. An in vitro static digestion (INFOGEST) of cocoa shell flour was used to establish the residual fraction’s capacity to bind cholesterol and bile salts and inhibit lipase. The results showed that digestion promoted the ability to bind cholesterol and bile salts of a residual fraction from a cocoa shell up to 65.2% and 90.5%. Moreover, digestion improved (1.6-fold, p < 0.05) the ability to inhibit lipase activity. The digested fractions of the flour and extract from the cocoa shell (50–250 µg/mL) significantly (p < 0.05) reduced the accumulation of fat (17–42%), triglycerides (9–38%), and cholesterol (11–54%) in HepG2 cells after NAFLD induction with palmitic acid (500 µM). In conclusion, digestion positively impacted the hypolipidemic properties of cocoa shells in vitro and enhanced their biological activity in cell culture models. Since cocoa shells might be used as a safe, novel ingredient to prevent hyperlipidemia and regulate lipid metabolism, future animal and clinical investigations will be necessary to confirm the effects observed.
Cheyenne Braojos; Vanesa Benitez; Miguel Rebollo-Hernanz; Silvia Cañas; Yolanda Aguilera; Silvia M. Arribas; Maria A. Martin-Cabrejas. Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease. Proceedings 2020, 70, 58 .
AMA StyleCheyenne Braojos, Vanesa Benitez, Miguel Rebollo-Hernanz, Silvia Cañas, Yolanda Aguilera, Silvia M. Arribas, Maria A. Martin-Cabrejas. Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease. Proceedings. 2020; 70 (1):58.
Chicago/Turabian StyleCheyenne Braojos; Vanesa Benitez; Miguel Rebollo-Hernanz; Silvia Cañas; Yolanda Aguilera; Silvia M. Arribas; Maria A. Martin-Cabrejas. 2020. "Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease." Proceedings 70, no. 1: 58.
Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded in rivers. The revalorization of coffee by-products is currently being studied due to their high potential as new value-added food ingredients. This work aims to explore the chemical composition and functional properties of coffee pulp and validate its safety for use as a novel food ingredient. Coffee pulp composition was assessed following the standard methods (AOAC). Physicochemical properties, total phenolic compounds (TPC), antioxidant capacity, hypoglycemic and hypolipidemic properties were determined using in vitro techniques. Acute and sub-chronic oral toxicity experiments were carried out following OECD Test Guidelines 452 and 408. Coffee pulp showed a high content of dietary fiber (51.2%), highlighting the insoluble fraction. Proteins (9.2%) and lipids (2.6%) were considered a min fraction. Coffee pulp presented high content of TPC (40.6 mg g−1), of which 29% were linked to DF, giving coffee pulp its antioxidant potential (102.3 mg Trolox eq g−1). The by-product showed good physicochemical properties. Coffee pulp reduced the absorption of cholesterol (84%) and bile salts (85%), inhibited pancreatic lipase (64%), and presented the capacity to diminish the diffusion of glucose (34%). The intake of coffee pulp did not cause significant lesions in vital organs. In conclusion, the coffee pulp could be used as a potential ingredient with beneficial health properties.
Silvia Cañas; Miguel Rebollo-Hernanz; Paz Cano-Muñoz; Yolanda Aguilera; Vanesa Benítez; Cheyenne Braojos; Andrea Gila-Díaz; Pilar Rodríguez-Rodríguez; Ignacio Monedo Cobeta; Ángel L. López de Pablo; Maria Del Carmen González; Silvia M. Arribas; Maria A. Martin-Cabrejas. Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity. Proceedings 2020, 70, 65 .
AMA StyleSilvia Cañas, Miguel Rebollo-Hernanz, Paz Cano-Muñoz, Yolanda Aguilera, Vanesa Benítez, Cheyenne Braojos, Andrea Gila-Díaz, Pilar Rodríguez-Rodríguez, Ignacio Monedo Cobeta, Ángel L. López de Pablo, Maria Del Carmen González, Silvia M. Arribas, Maria A. Martin-Cabrejas. Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity. Proceedings. 2020; 70 (1):65.
Chicago/Turabian StyleSilvia Cañas; Miguel Rebollo-Hernanz; Paz Cano-Muñoz; Yolanda Aguilera; Vanesa Benítez; Cheyenne Braojos; Andrea Gila-Díaz; Pilar Rodríguez-Rodríguez; Ignacio Monedo Cobeta; Ángel L. López de Pablo; Maria Del Carmen González; Silvia M. Arribas; Maria A. Martin-Cabrejas. 2020. "Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity." Proceedings 70, no. 1: 65.
Citrus (mandarin and orange) pomace is an agro-food industrial waste rich in polyphenols and dietary fiber with great potential as a functional ingredient. In this work, the chemical composition and in vitro bioaccessibility of health-promoting compounds present in raw citrus pomaces (Clemenule and Ortanique mandarins and Navel and Valencia oranges) were studied. In addition, the by-products were employed as food ingredients in cookies and the effect of the food matrix on the bioaccessibility of their bioactive compounds was evaluated. Nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin were detected in the citrus samples by UHPLC-MS. Citrus pomaces were in vitro digested mimicking the human oral gastrointestinal conditions and the bioactivity of the digests (antioxidant, carbohydrases modulation, and anti-inflammatory effects) was assessed. The bioaccessibility of the antioxidants in the by-products was confirmed by Total Polyphenol Content (TPC) (6.6–11.0 mg GAE/g digest), ABTS (65.5–97.1 µmol TE/g digest), ORAC-FL assays (135.5–214.8 µmol TE/g digest), and inhibition of Reactive Oxygen Species (ROS) formation induced by treatment with tert-butyl hydroperoxide 1 mM in intestinal IEC-6 (19–45%) and CCD-18Co (28–45%) cells pretreated with the digests at concentrations ranging between 5 and 25 µg/mL. Inhibitors of the enzymatic activity of α-glucosidase (IC50 3.97–11.42 mg/mL) and α-amylase (IC50 58.04–105.68 mg/mL) also remained bioaccessible after in vitro digestion of citrus pomaces. In addition, the bioaccessible compounds in orange pomace samples significantly reduced (p < 0.05) the lipopolysaccharide (LPS)-induced nitric oxide (NO) production in RAW264.7 macrophages. The digests of orange pomace cookies with the nutrition claims “no-added sugars” and “source of fiber” presented antioxidant and anti-diabetic properties, and good sensory quality (6.9–6.7 on a scale of 1 to 9). The results obtained support the feasibility of unfractionated orange pomace as a functional ingredient for reducing the risk of diabetes. The health-promoting benefits observed in the present research might be, at least partially, associated with flavonoids.
Adriana Maite Fernández-Fernández; Eduardo Dellacassa; Tiziana Nardin; Roberto Larcher; Adriana Gámbaro; Alejandra Medrano-Fernandez; María Dolores del Castillo. In Vitro Bioaccessibility of Citrus Pomace Compounds Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes. Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease 2020, 61, 31 .
AMA StyleAdriana Maite Fernández-Fernández, Eduardo Dellacassa, Tiziana Nardin, Roberto Larcher, Adriana Gámbaro, Alejandra Medrano-Fernandez, María Dolores del Castillo. In Vitro Bioaccessibility of Citrus Pomace Compounds Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes. Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease. 2020; 61 (1):31.
Chicago/Turabian StyleAdriana Maite Fernández-Fernández; Eduardo Dellacassa; Tiziana Nardin; Roberto Larcher; Adriana Gámbaro; Alejandra Medrano-Fernandez; María Dolores del Castillo. 2020. "In Vitro Bioaccessibility of Citrus Pomace Compounds Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes." Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease 61, no. 1: 31.
Approximately 90% of the coffee cherry is discarded as waste during coffee bean processing. Coffee pulp has been validated as a potential safe ingredient and is a potential source of nutrients and health-promoting compounds that could be used as nutraceuticals to manage some chronic diseases. Metabolic disorders associated with dysregulated energy and cellular processes, such as obesity and hyperlipidemia, contribute to non-alcoholic fatty liver disease (NAFLD). In this sense, the main objective of this study was to evaluate the impact of an in vitro simulated digestion on the hypolipidemic properties of coffee pulp flour and the biological activity of the digested fractions of its flour and extract in HepG2 cells. The hypolipidemic properties of coffee pulp flour were tested by measuring the capacities of the residual fraction of each digestion to bind cholesterol and bile salts and to inhibit the lipase activity after simulated gastric, intestinal, and colonic in vitro digestion. The results exhibited that coffee pulp residual fraction had up to 58% (p < 0.05) more capacity to bind cholesterol, 1.9-fold (p < 0.05) higher bile salts binding capacity, and 1.5-fold (p < 0.05) higher ability to reduce the lipase activity than control residues. Likewise, the digested fractions of coffee pulp flour and extract (50–250 µg/mL) significantly (p < 0.05) alleviated the accumulation of fat (14–35%), triglycerides (5–27%), and cholesterol (9–48%) triggered by the stimulation of HepG2 cells with palmitic acid (500 µM) to simulate NAFLD. In conclusion, simulated gastrointestinal and colonic digestion improves coffee pulp hypolipidemic properties, enhancing its biological activity in cell culture models. Therefore, this coffee by-product could be an interesting potential ingredient to be used to prevent hyperlipidemia and regulate lipid metabolism.
Cheyenne Braojos; Miguel Rebollo-Hernanz; Vanesa Benitez; Silvia Cañas; Yolanda Aguilera; Silvia M. Arribas; Maria A. Martin-Cabrejas. Simulated Gastrointestinal Digestion Influences the In Vitro Hypolipidemic Properties of Coffee Pulp, a Potential Ingredient for the Prevention of Non-Alcoholic Fatty Liver Disease. Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease 2020, 61, 19 .
AMA StyleCheyenne Braojos, Miguel Rebollo-Hernanz, Vanesa Benitez, Silvia Cañas, Yolanda Aguilera, Silvia M. Arribas, Maria A. Martin-Cabrejas. Simulated Gastrointestinal Digestion Influences the In Vitro Hypolipidemic Properties of Coffee Pulp, a Potential Ingredient for the Prevention of Non-Alcoholic Fatty Liver Disease. Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease. 2020; 61 (1):19.
Chicago/Turabian StyleCheyenne Braojos; Miguel Rebollo-Hernanz; Vanesa Benitez; Silvia Cañas; Yolanda Aguilera; Silvia M. Arribas; Maria A. Martin-Cabrejas. 2020. "Simulated Gastrointestinal Digestion Influences the In Vitro Hypolipidemic Properties of Coffee Pulp, a Potential Ingredient for the Prevention of Non-Alcoholic Fatty Liver Disease." Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease 61, no. 1: 19.
Diabetes pathogenesis encompasses oxidative stress, inflammation, insulin malfunctioning and partial or total insulin secretion impairment, which leads to a constant hyperglycemia. Polyphenols are known to possess bioactive properties, being Tannat grape skin a natural and sustainable source of these compounds. The present study aimed to find out the bioaccessibility of health-promoting molecules composing a multifunctional extract from Tannat grape skin obtained under hydro-alcoholic-acid conditions. The identification of phenolic compounds in the samples was performed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Subsequently, the samples were in vitro digested mimicking the human oral gastrointestinal conditions and the bioactivity of the digest (antioxidant, anti-inflammatory and modulation of glucose metabolism) was assessed. Effect on glucose metabolism was estimated by measuring carbohydrases activity and the functionality of glucose transporters of small intestine cells in presence and absence of the digested extract. Flavonoids, phenolic acids and phenolic alcohols were the major phenol compounds detected in the extract. The bioaccessible compounds protected the intestinal cells and macrophages against the induced formation of reactive oxygen species (ROS) and nitric oxide (NO). In addition, glucose transporters were inhibited by the digested extract. In conclusion, the bioaccessible compounds of the extract, including phenols, modulated key biochemical events involved in the pathogenesis of diabetes such as oxidative stress, inflammation and glucose absorption. The extract was effective under prevention with co-administration conditions supporting its potential for either reducing the risk or treating this disease.
Adriana Fernández-Fernández; Amaia Iriondo-DeHond; Tiziana Nardin; Roberto Larcher; Eduardo Dellacassa; Alejandra Medrano-Fernandez; María Castillo. In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes. Foods 2020, 9, 1575 .
AMA StyleAdriana Fernández-Fernández, Amaia Iriondo-DeHond, Tiziana Nardin, Roberto Larcher, Eduardo Dellacassa, Alejandra Medrano-Fernandez, María Castillo. In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes. Foods. 2020; 9 (11):1575.
Chicago/Turabian StyleAdriana Fernández-Fernández; Amaia Iriondo-DeHond; Tiziana Nardin; Roberto Larcher; Eduardo Dellacassa; Alejandra Medrano-Fernandez; María Castillo. 2020. "In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes." Foods 9, no. 11: 1575.
The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant and antidiabetic properties, compared to the controls. The grape skin yogurt showed the highest (p < 0.05) TPC (0.09 ± 0.00 mg GAE/g yogurt) and antioxidant capacity (7.69 ± 1.15 mmol TE/g yogurt). Moreover, the grape skin yogurt presented the highest (p < 0.05) inhibition of the activity of the enzyme α-glucosidase (56.46 ± 2.31%). The addition of inulin-type fructans did not significantly (p > 0.05) modify the overall antioxidant capacity or inhibition of the enzyme α-glucosidase of control and winery byproduct extract yogurts. Yogurts containing winery byproduct extracts and dietary fiber achieved high overall acceptance scores (6.33–6.67) and showed stable physicochemical, textural and microbiological characteristics during storage, assuring an optimal 21-day shelf life. According to their antioxidant and antidiabetic properties, we propose the yogurt containing grape skin extract, together with inulin and FOS, as a novel food product for the promotion of sustainable health.
Maite Iriondo-DeHond; José Manuel Blázquez-Duff; María Dolores Del Castillo; Eugenio Miguel. Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health. Foods 2020, 9, 1199 .
AMA StyleMaite Iriondo-DeHond, José Manuel Blázquez-Duff, María Dolores Del Castillo, Eugenio Miguel. Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health. Foods. 2020; 9 (9):1199.
Chicago/Turabian StyleMaite Iriondo-DeHond; José Manuel Blázquez-Duff; María Dolores Del Castillo; Eugenio Miguel. 2020. "Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health." Foods 9, no. 9: 1199.
To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.
Amaia Iriondo-DeHond; Maite Iriondo-DeHond; María Dolores Del Castillo. Applications of Compounds from Coffee Processing By-Products. Biomolecules 2020, 10, 1219 .
AMA StyleAmaia Iriondo-DeHond, Maite Iriondo-DeHond, María Dolores Del Castillo. Applications of Compounds from Coffee Processing By-Products. Biomolecules. 2020; 10 (9):1219.
Chicago/Turabian StyleAmaia Iriondo-DeHond; Maite Iriondo-DeHond; María Dolores Del Castillo. 2020. "Applications of Compounds from Coffee Processing By-Products." Biomolecules 10, no. 9: 1219.
The present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body’s advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhibitors of the Maillard reaction, and foods prepared by steaming and poaching as culinary techniques is recommended. Intake of supplements and novel foods with low sugars, low fats, enriched in bioactive compounds from food and waste able to modulate carbohydrate metabolism and reduce body’s AGE/ALE pool is also recommended. In conclusion, the recommendations made for healthy eating by the Spanish Society of Community Nutrition (SENC) and Harvard University seem to be adequate to reduce dietary AGE/ALE, the body’s AGE/ALE pool and to achieve sustainable nutrition and health.
María Dolores del Castillo; Amaia Iriondo De Hond; Ileana Gonzalez; Alejandra Medrano; Rosana Filip; Jaime Uribarri. Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool? Nutrition Research Reviews 2020, 34, 48 -63.
AMA StyleMaría Dolores del Castillo, Amaia Iriondo De Hond, Ileana Gonzalez, Alejandra Medrano, Rosana Filip, Jaime Uribarri. Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool? Nutrition Research Reviews. 2020; 34 (1):48-63.
Chicago/Turabian StyleMaría Dolores del Castillo; Amaia Iriondo De Hond; Ileana Gonzalez; Alejandra Medrano; Rosana Filip; Jaime Uribarri. 2020. "Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?" Nutrition Research Reviews 34, no. 1: 48-63.