Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB): Recent submissions
Now showing items 21-40 of 176
From the gut to the brain: the long journey of phenolic compounds with neurocognitive effects
The human gut microbiota is a complex community of microorganisms that play a crucial role in maintaining overall health. Recent research has shown that gut microbes also have a profound impact on brain function and ...
Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate
Fortification of food products with iron is a common strategy to prevent or overcome iron deficiency. However, any iron form is a pro-oxidant and its addition will cause off-flavours and reduce product's shelf life. A ...
Role of a Polyphenol-Rich Dietary Pattern in the Modulation of Intestinal Permeability in Older Subjects: The MaPLE Study
The inevitable rise of the proportion of people aged >65 years worldwide is paralleled by an increased burden of chronic diseases often associated with low-grade systemic inflammation. Recent findings suggest a link between ...
Increase of 4-Hydroxybenzoic, a Bioactive Phenolic Compound, after an Organic Intervention Diet
Consumption of organic products is increasing yearly due to perceived health-promoting qualities. Several studies have shown higher amounts of phytochemicals such as polyphenols and carotenoids in foods produced by this ...
Effects of dietary free fatty-acid content and saturation degree on lipid-class composition and fatty-acid digestibility along the gastrointestinal tract in broiler starter chickens
The aim of the present study is to assess the effect of the dietary free fatty acid (FFA) content and dietary fat saturation degree on the fatty-acid (FA) digestibility and lipid-class content along the gastrointestinal ...
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
Background Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is consumed both raw and cooked. During the cooking process, its major and minor fractions are transformed, degraded, and oxidized due to ...
Lyophilised legume sprouts as a functional ingredient for diamine oxidase enzyme supplementation in histamine intolerance
Diamine oxidase (DAO) is one of the key enzymes involved in the degradation of dietary histamine. An imbalance of histamine scavenging systems leads to histamine intolerance, a diet-related disorder that may be tackled by ...
Volatile fingerprinting for the verification of virgin olive oil sensory quality
Podeu consultar el III Workshop anual INSA-UB complet a: http://hdl.handle.net/2445/118993
Toward a harmonized and standardized protocol for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO). The pros of a fit for the purpose ultra high performance liquid chromatography (UHPLC) procedure
Toward a harmonized and standardized procedure for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO), the pros of a recently published in house validated ultra high performance liquid ...
Metabolites in milk after enrofloxacin treatment and their persistence to temperature
In this work, metabolomic profile changes in milk from cows affected by mastitis and treated with enrofloxacin (ENR) have been studied using LC-HRMS techniques. Principal component analysis was applied to the obtained ...
Unveiling the functional components and antivirulence activity of mustard leaves using an LC-MS/MS, molecular networking, and multivariate data analysis integrated approach
Plant extracts have recently received increased attention as alternative sources of antimicrobial agents in thefight against multidrug-resistant bacteria. Non-targeted metabolomics liquid chromatography-quadrupole timeof-flight ...
Synergism effect of home cooking and ingredients enhance tomato polyphenols in Mediterranean sofrito
Podeu consultar el III Workshop anual INSA-UB complet a: http://hdl.handle.net/2445/118993
Evolution of lipid classes and fatty acid digestibility along the gastrointestinal tract of broiler chickens fed different fat sources at different ages
The aim of the present study is to evaluate the effect of the dietary fat saturation degree and age on the lipid class (TAG, DAG, MAG, and FFA) composition and fatty acid digestibility along the gastrointestinal tract (GIT) ...
Thiols in brewed coffee: assessment by fast derivatization and liquid chromatography high resolution mass spectrometry
In the present paper, we present a simple, reliable, selective and sensitive method for the identification and quantification of volatile thiols at trace levels in coffee brews. A simultaneous derivatization/ extraction ...
New approach for the diagnosis of histamine intolerance based on the determination of histamine and methylhistamine in urine.
Histamine intolerance is a disorder in the homeostasis of histamine due to a reduced intestinal degradation of this amine, mainly caused by diamine oxidase (DAO) enzyme deficiency, which provokes its accumulation in plasma ...
Characterization of metabolomic profile associated with metabolic improvement after bariatric surgery in subjects with morbid obesity
The exact impact of bariatric surgery in metabolically 'healthy' (MH) or 'unhealthy' (MU) phenotypes for the study of the metabolic improvement is still unknown. We applied an untargeted LC-ESI-TripleTOF-MS-driven metabolomics ...
Quality losses in virgin olive oil due to washing and short-term storage before olive milling
To identify critical points during olive mill pre-processing operations, the effect of the closed circuit washing stage on the olives microbiological contamination and the influence of the successive short-term storage on ...
Fibroblast Growth Factor 21 and the Adaptive Response to Nutritional Challenges.
The Fibroblast Growth Factor 21 (FGF21) is considered an attractive therapeutic target for obesity and obesity-related disorders due to its beneficial effects in lipid and carbohydrate metabolism. FGF21 response is essential ...
Lipids and physical function in older adults
PURPOSE OF REVIEW: Healthy aging is a public health priority. The maintenance of adequate physical function is recognized as a key element of healthy aging. In recent years, scientific evidence has increased concerning the ...
Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets?
Abstract: Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a disorder in histamine homeostasis that increases plasma levels, mainly due to reduced diamine-oxidase (DAO) activity. These ...
