Author profile: Troncoso González, Ana María
Institutional data
| Name | Troncoso González, Ana María |
| Department | Nutrición y Bromatología, Toxicología y Medicina Legal |
| Knowledge area | Nutrición y Bromatología |
| Professional category | Catedrática de Universidad |
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Statistics
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No. publications
69
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No. visits
14317
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No. downloads
32814
| Publications |
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Dataset
 The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain [Dataset]
(2024)
The dataset include the raw data of the analysys of HPLC-MS/MS for tyrosol and hydroxytyrosol. The samples were from ... |
Article
The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain
(MDPI, 2024)
Hydroxytyrosol (HT) is a well-known compound for its bioactive properties. It is naturally present in olives, olive oil, ... |
Article
In Vitro Study of the Blood-brain Barrier Transport of Bioactives from Mediterranean Foods
(Royal Society of Chemistry, 2024)
The Mediterranean diet (MD), characterized by olive oil, olives, fruits, vegetables, and wine intake, is associated with ... |
Article
Approaching Study on the Relationship Between Saccharomyces cerevisiae Production of Tyrosol, Hydroxytyrosol, and Melatonin with Volatile Compounds in Fermented Must
(Springer, 2023)
Yeasts are feasible and efective bioreactors and, therefore, there is a great interest in their industrial employment for ... |
Article
Hydroxytyrosol and Dopamine Metabolites: Anti-aggregative Effect and Neuroprotective Activity Against α-synuclein-induced Toxicity
(Elsevier, 2023)
The abnormal aggregation of the α-synuclein (αsyn) protein is involved in the formation of Lewy bodies in the brain of ... |
PhD Thesis
Análisis metabolómico y evaluación de la bioactividad de compuestos producidos por levaduras presentes en alimentos
(2022)
Las bebidas fermentadas son una fuente de compuestos bioactivos, entre ellos derivados del metabolismo de aminoácidos ... |
Article
SAlBi educa (Tailored Nutrition App for Improving Dietary Habits): Initial Evaluation of Usability
(Frontiers Media S.A., 2022)
In recent years, the use of applications to improve dietary habits has increased. Although numerous nutrition apps are ... |
Article
Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses
(Multidisciplinary Digital Publishing Institute (MDPI), 2022)
Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a limited number of foods such as ... |
Article
Short-Term Pilot Study to Evaluate the Impact of Salbi Educa Nutrition App in Macronutrients Intake and Adherence to the Mediterranean Diet: Randomized Controlled Trial
(MDPI, 2022)
Promoting a healthy diet is a relevant strategy for preventing non-communicable diseases. This study aims to evaluate the ... |
Article
Anti-VEGF Effect of Bioactive Indolic Compounds and Hydroxytyrosol Metabolites
(MDPI, 2022)
Angiogenesis is a key process involved in both cancer and cardiovascular diseases, the vascular endothelial growth factor ... |
Article
 Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation
(Elsevier, 2022)
Yeasts can synthetise bioactive compounds such as Melatonin (MEL), Serotonin (SER) and Hydroxytyrosol (HT). Deciphering ... |
Article
Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must
(Elsevier, 2020)
Hydroxytyrosol is well known for its potent antioxidant activity and anticarcinogenic, antimicrobial, cardioprotective and ... |
Dataset
Anti-VEGF Effect of Bioactive Indolic Compounds and Hydroxytyrosol Metabolites [Dataset]
(2020)
El dasaset incluye los datos brutos de los experimentos western blot y ELISA realizados en el trabajo titulado "Anti-VEGF ... |
Article
Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beers
(Elsevier, 2020)
Melatonin and serotonin are bioactive compounds present in foods and beverages and related to neuroprotection and ... |
Article
Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro
(MDPI, 2020)
Neuroinflammation is a common feature shared by neurodegenerative disorders, such as ... |
Article
Anthocyanins in Blueberries Grown in Hot Climate Exert Strong Antioxidant Activity and May Be Effective Against Urinary Tract Bacteria
(MDPI, 2020)
Anthocyanins are extensively studied for their health-related properties, including antibacterial activity against urinary ... |
Article
Palm Oil on the Edge
(MDPI, 2019)
Internationally recognized Spanish experts in the food industry, nutrition, toxicology, sustainability, and veterinary ... |
Article
Inhibition of VEGFR-2 Phosphorylation and Effects on Downstream Signaling Pathways in Cultivated Human Endothelial Cells by Stilbenes from Vitis Spp
(American Chemical Society, 2019)
Stilbenes are phenolic compounds present in different higher plant families that have shown different biological activities, ... |
Article
Anti-VEGF Signalling Mechanism in HUVECs by Melatonin, Serotonin, Hydroxytyrosol and Other Bioactive Compounds
(MDPI, 2019)
Angiogenesis drives evolution and destabilisation of atherosclerotic plaques and the growth and expansion of tumour cells. ... |
Article
Intracellular biosynthesis of melatonin and other indolic compounds in Saccharomyces and non-Saccharomyces wine yeasts
(Springer Nature, 2019)
Certain bioactive compounds that derive from tryptophan have been determined in fermented foods, which suggests that the ... |
Article
Melatonin, Protocatechuic Acid and Hydroxytyrosol Effects on Vitagenes System Against Alpha-Synuclein Toxicity
(Elsevier, 2019)
Preventing the abnormal assembly of α-synuclein (α-Syn) and the correct modulation of vitagenes system exercise strong ... |
Article
Risk assessment methodologies in the field of contaminants, food contact materials, technological ingredients and nutritional risks
(European Food Safety Authority, 2019)
The programme aimed at training the fellow in the risk assessment guidelines proposed by the EFSA in the field of contaminants, ... |
Article
Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
(Hindawi, 2019)
Background and Aims:Tryptophan is involved in the formation of bioactive compounds, such as melatonin (MEL) and3-indoleacetic ... |
PhD Thesis
Caracterización química y bioactividad de compuestos producidos por levaduras y derivados de la vid.
(2018)
En los últimos años, la melatonina ha sido identificada en diversas matrices alimentarias, principalmente de origen vegetal ... |
Article
Phenolic Compounds Characteristic of the Mediterranean Diet in Mitigating Microglia-Mediated Neuroinflammation
(Frontiers Media S.A., 2018)
Neuroinflammation is a pathological feature of quite a number of Central Nervous System diseases such as Alzheimer and ... |
PhD Thesis
Compuestos bioactivos en alimentos fermentados obtenidos a partir de sustratos naturales
(2018)
La presente Tesis Doctoral se centra en el análisis de compuestos bioactivos en productos fermentados. Una primera parte ... |
Article
Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method
(Elsevier, 2018)
Hydroxytyrosol (HT) is a phenolic compound of recognized bioactivity that has been described in wines but little is known ... |
Article
In Vitro Effects of Serotonin, Melatonin, and Other Related Indole Compounds on Amyloid-beta Kinetics and Neuroprotection
(Wiley, 2018)
Scope Amyloid-β peptide is the main component of senile plaques in Alzheimer's disease. The inhibition of amyloid-β peptide ... |
Article
Inhibition of VEGF-Induced VEGFR-2 Activation and HUVEC Migration by Melatonin and Other Bioactive Indolic Compounds
(MDPI, 2017)
Excessive concentrations of vascular endothelial growth factor (VEGF) trigger angiogenesis, which causes complications ... |
PhD Thesis
Caracterización química, propiedades antioxidantes y evaluación de los efectos neuroprotectores de bebidas fermentadas
(2016)
La fresa es una excelente fuente de compuestos bioactivos, sin embargo, es un fruto muy perecedero. La elaboración de ... |
Article
Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
(Elsevier, 2016)
The volatile compositions of Charmat and traditional Chilean sparkling wines were studied for the first time. For this ... |
Article
Melatonin and other tryptophan metabolites produced by yeasts: Implications in cardiovascular and neurodegenerative diseases
(Frontiers Media S. A, 2016)
Yeast metabolism produces compounds derived from tryptophan, which are found in fermented beverages, such as wine ... |
Article
Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation
(Hindawi Publishing Corporation, 2014)
Metabolites resulting from nitrogen metabolism in yeast are currently found in some fermented beverages such as wine and ... |
Article
Influence of the production process of strawberry industrial purees on free and glycosidically bound aroma compounds
(Elsevier, 2014)
A portion of the odourless fraction of fruits bound to sugars releases aromatic substances that represent an important ... |
| Article |
Article
Synergism Effect between Phenolic Metabolites and Endogenous Antioxidants in Terms of Antioxidant Activity
(Universidade Federal do Espírito Santo, 2014)
Polyphenolic compounds, widely distributed in plant kingdom, have been exhaustively studied for their bioactive properties ... |
Article
El vinagre del vino
(Rubes Editorial, 2013)
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Article
Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins
(Elsevier, 2013)
The use of strawberry surpluses for the production of added value products seems to be a good solution choice to avoid the ... |
PhD Thesis
Caracterización química y sensorial de condimentos de fruta obtenidos mediante doble fermentación
(2012)
Justificación Tradicionalmente, los vinagres de calidad han sido elaborados a partir de vino de uva. Hoy en día, podemos ... |
Article
Capillary Gas Chromatography-Mass Spectromety (CGC-MS) Analysis and Antioxidant Activities of Phenolic and Components of Guarana and Derivatives
(Bentham Open, 2012)
The GC-MS analysis of phenolic compounds present in guarana (Paullinia cupana), an important product of the Amazonian ... |
Article
Characterization of odour active compounds in strawberry vinegars
(Wiley, 2012)
Odour-active compounds in strawberry vinegars were determined by gas chromatography equipped with an olfactometer using ... |
Article
Validation of an analytical method for the determination of ethyl carbamate in vinegars
(Elsevier, 2012)
A solid phase extraction method (SPE) using Isolute ENV+ cartridges was validated for the determination of ethyl carbamate ... |
Article
Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties
(American Chemical Society, 2012)
This paper reports the determination of glycosidically bound aroma compounds and the olfactometric analysis in four ... |
Article
Key odorants of the typical aroma of Sherry vinegar
(2010)
A representative Sherry vinegar was analysed by gas chromatography-olfactometry (GC-O). Two GC-O techniques were used ... |
| PhD Thesis |
| PhD Thesis |
Chapter of Book
Composición fenólica de vinagres obtenidos por certificación con cultivo superficial en barricas de diferentes maderas
(Junta de Extremadura, 2007)
y singulares. El presente estudio tiene por objeto evaluar la influencia de diversas maderas de las barricas en la ... |
Chapter of Book
Estudio comparativo del consumo de aminoácidos y amonio en acetificaciones con cultivo superficial y amonio en acetificaciones con cultivo superficial y sumergido
(Junta de Extremadura, 2007)
Se han estudiado los cambios en el contenido de aminoácidos y amonio durante diferentes procesos de acetificación de tres ... |
Article
Actividad antioxidante de pulpas de frutos tropicales: Aplicación del método abts
(Ediciones y Publicaciones Alimentarias, EYPASA, 2006)
El consumo de alimentos ricos en polifenoles, tales como frutos y vegetales, se traduce en una dieta particularmente ... |
Article
Capacidad antioxidante (ORAC FL) de pulpas de frutos congelados
(Sociedade Brasileira de Alimentacao e Nutricao, 2006)
The production of fruits’ pulps has reached growing regional and international market. This is basically due to the fact ... |
PhD Thesis
Evaluación de la actividad antioxidante de frutos de acerola (Malpighia emarginata DC.) y sus derivados
(2005)
El objetivo fundamental de este trabajo es: - Evaluar la actividad antioxidante de los frutos de acerola (Malpighia ... |
PhD Thesis
Capacidad de absorción de radicales de oxígeno de los compuestos antioxidantes del vino: Ensayos in vitro e in vivo
(2005)
El vino es un alimento propio de la dieta mediterránea y recientemente se ha relacionado su consumo moderado y regular con ... |
| PhD Thesis |
Article
Propiedades químicas y farmacológicas del fruto guaraná (Paulllinia cupana)
(Universidad de Antioquia, 2005)
Esta revisión tiene por objeto presentar una descripción general del Guaraná, abarcando tanto sus propiedades químicas y ... |
Article
Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2005)
APLICAÇÃO DE DIVERSOS MÉTODOS QUÍMICOS PARA DETERMINAR ATIVIDADE ANTIOXIDANTE EM POLPA DE FRUTAS. Considerado um dos ... |
PhD Thesis
Caracterización de pigmentos en frutos de baguaçu (E. umbelliflora, Berg)
(2003)
Existe una tendencia en el ámbito mundial hacia el uso colorantes naturales en detrimento de los sintéticos. Las aplicaciones ... |
| PhD Thesis |
PhD Thesis
Compuestos fenolicos del vino con capacidad antioxidante. Puesta a punto de métodos analíticos para estudios previos de biodisponibilidad
(2002)
Esta Tesis se divide en tres grandes apartados. En el primero de ellos se determina el resveratral en vinos del sur ... |
Article
El vinagre de vino: compuestos volátiles
(Reed Business Information, 2002)
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Article
Elaboración de un cuaderno de prácticas para la nueva asignatura "Nutrición y Bromatología" de los nuevos planes de estudio de la Licenciatura en Farmacia
(Universidad de Sevilla: Instituto de Ciencias de la Educación, 2001)
La aparición de la nueva asignatura Nwrici6n y Bromatolog ía en los nuevos planes de estudio de la Licenciatura de Fannacia ... |
Article
Historias dietéticas: una ocasión para aprender a relacionarse con el paciente
(Universidad de Sevilla: Instituto de Ciencias de la Educación, 2000)
La experiencia docente llevada a cabo ha pennitido a los alumnos conocer los distintos tipos de historias dietéticas así ... |
Article
Factores que afectan a los niveles de resveratrol en el vino
(Reed Business Information, 2000)
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Presentation
Autoevaluación de los hábitos alimentarios y la motivación positiva en el aprendizaje de las asignaturas de Bromatología y Nutrición Dietética
(Universidad de Sevilla. Instituto de Ciencias de la Educación, 2000)
Este trabajo resume los resultados de una experiencia docente llevada a cabo por alumnos de cuarto curso de la licenciatura ... |
| PhD Thesis |
Article
Fibra dietética: problemas en la definición y métodos de análisis
(Reed Business Information, 1997)
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| PhD Thesis |
Article
Constituyentes característicos de los vinagres vínicos andaluces
(Ediciones y Publicaciones Alimentarias, EYPASA, 1988)
Se ha llevado a cabo un estudio sobre algunos componentes característicos de vinagres vínicos de origen andaluz. Para ... |
Article
Edulcorantes artificiales. Consideraciones sobre su inocuidad
(Ediciones y Publicaciones Alimentarias, EYPASA, 1984)
|
Article
El vinagre. Su importancia y situación en Andalucía
(Ediciones y Publicaciones Alimentarias, EYPASA, 1983)
El descubrimiento del vinagre, como muchos otros productos de fermentación (vino, cerveza, pan, etc.), se pierde en la ... |