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Artículo
Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity
(Elsevier, 2015)
The antiproliferative effects of a purified white grape pomace extract (PWGPE), as well as of some phenolic standards on colon cancer cells were examined. The phenolic composition of the PWGPE was determined by rapid ...
Artículo
In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
(MDPI, 2019)
The reduction of sulfur dioxide in wine is a consumer’s demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their ...
Artículo
Estudio in vitro de compuestos sulfurados del aceite esencial de ajo para su potencial uso en la industria alimentaria
(Asociación Española de Toxicología (AETOX), 2013)
Artículo
Estudio in vitro de la viabilidad de células Caco-2 en presencia de componentes del aceite esencial de Allium spp
(Asociación Española de Toxicología, 2013)
El aceite esencial de los componentes del género Allium, principalmente ajo y cebolla, presenta propiedades antioxidantes y antibacterianas debidas a la presencia de compuestos azufrados en su composición. La industria ...
Artículo
Estudio de la citotoxicidad basal de compuestos antioxidantes presentes en el aceite esencial de orégano: CARVACROL y TIMOL
(Asociación Española de Toxicología (AETOX), 2013)
Artículo
Intestinal transport of Cylindrospermopsin using the Caco-2 cell line
(Elsevier, 2017)
Cylindrospermopsin (CYN) is a cyanotoxin produced by various cyanobacterial species. It is a water soluble zwitterion, stable at extreme temperatures and pH. Despite the main route of exposure to CYN is through drinking ...