Elegir campos a generar del autor Miguel Ángel

Datos personales Todos / Ninguno
Correo Electrónico
Artículos Todos / Ninguno
Wild <i>Asparagus</i> Shoots Constitute a Healthy Source of Bioactive Compounds
The Effect of Very-Long-Chain <i>n</i>-3 Polyunsaturated Fatty Acids in the Central Nervous System and Their Potential Benefits for Treating Alcohol Use Disorder: Reviewing Pre-Clinical and Clinical Data
Screening of Lesser-Known Salted–Dried Fish Species for Fatty Acids, Tocols, and Squalene
Arecaceae Seeds Constitute a Healthy Source of Fatty Acids and Phenolic Compounds
Lipase-catalyzed synthesis of 1,3-diacylglycerols containing stearidonic, γ-linolenic and α-linolenic acids in a solvent-free system
Arecaceae fruits: Fatty acids, phenolic compounds and in vitro antitumour activity
Fatty acid profiling in the genus Pinus in relation to its chemotaxonomy and nutritional or pharmaceutical properties
Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage
Buglossoides spp. seeds, a land source of health-promoting n-3 PUFA and phenolic compounds
The administration of an extract from <i>Berberis microphylla</i> stimulates energy expenditure, thermogenesis and mitochondrial dynamics in mice brown adipose tissue
Discarded fish on the Spanish Mediterranean coast: influence of season on fatty acids profiles
Fatty Acid Profile and Bioactive Compound Extraction in Purple Viper's Bugloss Seed Oil Extracted with Green Solvents
γ-Linolenic and Stearidonic Acids from Boraginaceae of Diverse Mediterranean Origin
Production of n-3-rich insects by bioaccumulation of fishery waste
Borage oil: Tocopherols, sterols and squalene in farmed and endemic-wild Borago species
EXPLORATORY STUDY ON FATTY ACID PROFILE FROM SEVERAL EDIBLE FISH SPECIES IN CHILE
ANTI-STEATOTIC EFFECTS OF DOCOSAEXAENOIC ACID AND HYDROXYTYROSOL IN THE LIVER OF MICE FED A HIGH-FAT DIET: PPAR-A AND NRF2 UP-REGULATION, AND OF SRBP-1C AND NF-KB DOWN-REGULATION
SUSTAINABLE ALTERNATIVES TO OBTAIN NEW EDIBLE OILS AND FORMULATES RICH IN POLYUNSATURATED FATTY ACIDS WITH NUTRITIONAL INTEREST
Sardinian Boraginaceae are new potential sources of gamma-linolenic acid
Phytochemical Composition and Antitumor Activities of New Salad Greens: Rucola (Diplotaxis tenuifolia) and Corn Salad (Valerianella locusta)
Nikolai Anichkov and one hundred years of the hypothesis about cholesterol and atherogenesis
Insect larvae as feed ingredient selectively increase arachidonic acid content in farmed gilthead sea bream (Sparus aurata L.)
Positional distribution assessment of essential fatty acids in several fats and oils including plant, fish, and microbial sources and subcutaneous fat of Galician horse
Docosahexaenoic acid purification from fish processing industry by-products
Restricted-range boraginaceae species constitute potential sources of valuable fatty acids
Tridocosahexaenoyl glycerol purification from docosahexaenoic acid single cell oil (DHASCO)
Time course of muscle fatty acid composition of cultured meagre (Argyrosomus regius) during the first sixteen months of a cage culture
New seed oils of Boraginaceae rich in stearidonic and gamma-linolenic acids from the Maghreb region
Acyl migration evaluation in monoacylglycerols from Echium plantagineum seed oil and Marinol
Synthesis and purification of structured triacylglycerols from evening primrose and viper's bugloss seed oils
Fatty acid profiles of livers from selected marine fish species
Triarachidonoyl glycerol purification process
Influence of starvation on flesh quality of farmed dentex, dentex dentex
Preparation of stearidonic acid-enriched triacylglycerols from Echium plantagineum seed oil
Gamma-linolenic and stearidonic acids: Purification and upgrading of C18-PUFA oils
Fatty acid composition of selected roes from some marine species
Purification of GLA-triglycerides from evening primrose oil by gravimetric column chromatography
GLA purification from echium fastuosum seed oil in a two-step process: Simultaneous pufas extraction/concentration and selective enzymatic esterification
One-step extraction and concentration of polyunsaturated fatty acids from fish liver
Ecological and simultaneous seed oil extraction/saponification/?- linolenic acid concentration
Informes y otros Todos / Ninguno
Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries
Analysis of fatty acid content and estimation of nutritional quality indexes in canned tuna
Suppression of high-fat diet-induced obesity-associated liver mitochondrial dysfunction by docosahexaenoic acid and hydroxytyrosol co-administration
Iron-induced derangement in hepatic Δ-5 and Δ-6 desaturation capacity and fatty acid profile leading to steatosis: Impact on extrahepatic tissues and prevention by antioxidant-rich extra virgin olive oil
Quantification and Distribution of Omega-3 Fatty Acids in South Pacific Fish and Shellfish Species
Profile and distribution of fatty acids in edible parts of commonly consumed marine fishes in Chile
Adding a purple com extract in rats supplemented with chia oil decreases gene expression of SREBP-lc and retains Δ5 and Δ6 hepatic desaturase activity, unmodified the hepatic lipid profile
Concentration of Gamma-Linolenic and Stearidonic Acids as Free Fatty Acids and Ethyl Esters from Viper's Bugloss Seed Oil by Urea Complexation
Molecular mechanisms related to the hepatoprotective effects of antioxidant-rich extra virgin olive oil supplementation in rats subjected to short-term iron administration
Iron-induced pro-oxidant and pro-lipogenic responses in relation to impaired synthesis and accretion of long-chain polyunsaturated fatty acids in rat hepatic and extrahepatic tissues
Comparison of fatty acid profiles of dried and raw by-products from cultured and wild fishes
Hydroxytyrosol prevents reduction in liver activity of Δ-5 and Δ-6 desaturases, oxidative stress, and depletion in long chain polyunsaturated fatty acid content in different tissues of high-fat diet fed mice
Molecular adaptations underlying the beneficial effects of hydroxytyrosol in the pathogenic alterations induced by a high-fat diet in mouse liver: PPAR-α and Nrf2 activation, and NF-κB down-regulation
Supplementation with Docosahexaenoic Acid and Extra Virgin Olive Oil Prevents Liver Steatosis Induced by a High-Fat Diet in Mice through PPAR-α and Nrf2 Upregulation with Concomitant SREBP-1c and NF-kB Downregulation
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice
Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues
Vegetable oils rich in alpha linolenic acid increment hepatic n-3 LCPUFA, modulating the fatty acid metabolism and antioxidant response in rats
Stearidonic acid: an omega-3 fatty acid from plant origin with great potential in health and nutrition
Métricas del autor Todos / Ninguno
Indice H