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componentes bioactivos » compuestos bioactivos (Expander búsqueda)
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1
tesis de grado
Publicado 2018
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Está comprobado que el consumo de compuestos bioactivos atribuyen propiedades beneficiosas en nuestra salud, contribuyendo en la disminución de riesgos patológicos, tales como ciertas enfermedades cardíacas, el cáncer, envejecimiento prematuro etc. Existen diversidades de alimento que contienen propiedades bioactivas, su acción se basa en proteger las células de los daños producidos por los radicales libre donando un electrón al radical libre y así estar químicamente estable. Este compuesto se caracteriza por tener propiedades farmacológicas, generalmente estos compuestos están presentes en los alimentos funcionales de vegetales comestibles. Los alimentos funcionales son componentes usuales de la dieta que además de exhibir propiedades nutritivas poseen efectos terapéuticos asociados a su contenido de bioactivos. Nuestro estudio se basa en las descripciones de algunos comp...
2
artículo
Publicado 2020
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Lucuma is a superfruit of Andean origin, with ovoid shape, greenish yellow color, nice smell, and intense sweet taste. In recent years this superfruit has won great popularity in the international market, and its demand tends to increase exponentially in the future, due to its properties as a functional food for its bioactive components like β-carotens, niacin, phenolic components, phytosterols, among others that give this fruit beneficial properties for health, such as its anti-inflammatory action, antioxidant effect, antihypertensive action, antibacterial, energizing, healing, and its use as a natural sweetener. Currently, research is being carried out about its influence on metabolism, its antidiabetic, anti-cancer capacity and its use to prevent heart disease and counteract Alzheimer's. The properties of lucuma are still under study and greater benefits and applications are expect...
3
artículo
Publicado 2020
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Lucuma is a superfruit of Andean origin, with ovoid shape, greenish yellow color, nice smell, and intense sweet taste. In recent years this superfruit has won great popularity in the international market, and its demand tends to increase exponentially in the future, due to its properties as a functional food for its bioactive components like β-carotens, niacin, phenolic components, phytosterols, among others that give this fruit beneficial properties for health, such as its anti-inflammatory action, antioxidant effect, antihypertensive action, antibacterial, energizing, healing, and its use as a natural sweetener. Currently, research is being carried out about its influence on metabolism, its antidiabetic, anti-cancer capacity and its use to prevent heart disease and counteract Alzheimer's. The properties of lucuma are still under study and greater benefits and applications are expect...
4
informe técnico
Publicado 2018
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Las verduras, frutas, bacterias “ácidos láticas “juegan un papel importante en la dieta porque además de suministrar nutrientes, contienen sustancias no nutritivas, pero que son esenciales para nuestro organismo porque cumplen una función, ayudando a algunos órganos, que intervienen en el metabolismo, también denominados compuestos bioactivos, los cuales pueden tener efectos fisiológicos beneficiosos, al modular funciones corporales u orgánicas específicas. Muchos de ellos tienen potencialmente las posibilidades de contribuir a mejorar la salud de los individuos y quizás, de reducir el riesgo o retrasar el desarrollo de algunas enfermedades. Por tal razón, estos componentes las verduras, frutas, bacterias “ácido láctico” que los contienen se denominan también alimentos funcionales. Por lo anterior el objetivo del presente trabajo es contribuir en el consumo de verdu...
5
artículo
Freshwater algae are considered a very important resource within the food industry due to their high nutritional content and bioactive compounds. This review article aims to address microalgae and macroalgae as alternative/complementary protein sources and explore their potential applications in food products. The main types of freshwater microalgae (including cyanobacteria such as Arthrosporic and green algae such as Chlorella, Scenedesmus, and Haematococcus) are described, their morphology, ecological relevance, and applications (food, nutraceutical, and industrial). Likewise, the extraction and application methods of their components (conventional, ultrasonic, Soxhlet, microwave, CO2 (SFE) are detailed, comparing principles, operating parameters, yields, and benefits for the industry. The proximate and micronutrient composition of each algae (proteins, carbohydrates, lipids, ash, mois...
6
tesis de maestría
Publicado 2021
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Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de Alimentos
7
tesis doctoral
Publicado 2020
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Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ciencias e Ingeniería Biológicas
8
artículo
Publicado 2015
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En la presente investigación se evaluaron los compuestos bioactivos, y se determinaron la actividad antioxidante y el grado de satisfacción de una bebida de maíz morado y estevia, mediante los métodos por HPLC, ABTS, ORAC, DPPH y por comparación según la escala hedónica. Los resultados mostraron compuestos fenólicos cercanos a 2 mg/mL, altos contenidos de antocianinas (50,84 mg/100 mL) y actividad antioxidante según ABTS (17,96 μmol TEAC/mL), ORAC (31,01 μmol TEAC/mL) y DPPH (0,706 GAE mg/mL). La evaluación de vida útil reveló un efecto sinérgico entre las antocianinas del maíz morado y los componentes activos de la estevia. El grado de satisfacción reveló que el formulado se califica entre “me gusta mucho” (19%) y “me gusta ligeramente” (33%) según escala hedónica sobre los atributos de color, olor, sabor y aceptabilidad en general.
9
artículo
Publicado 2015
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In the present study were evaluated the bioactive compounds and antioxidant activity and satisfaction degree of a drink made with purple corn and stevia. Were used HPLC, ABTS, ORAC, DPPH methods and was done comparison according to the hedonic scale. Results showed close phenolic compounds to 2 mg/mL, high in anthocyanins (50,84 mg/100 mL) and antioxidant activity with ABTS (TEAC 17,96 pmol/mL), ORAC (31,01 μmol TEAC/mL) and DPPH (GAE 0,706 mg/mL). The useful life assessment revealed a synergistic effect between the purple corn anthocyanins and the active components of stevia. The satisfaction degree revealed that the formulation was described between "really like " (19%) and "like slightly " (33%) according to the hedonic scale about attributes of color, smell, taste and overall acceptability.
10
tesis de grado
Publicado 2019
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Se elaboró producto alimenticio liofilizado utilizando mezcla de jugos de maracuyá (Passiflora edulis) y camu camu (Myrciaria dubia), frutas tropicales de la amazonia, que aportan componentes bioactivos importantes para el cuerpo humano. Se formularon mezclas de maracuyá/camu camu (v/v: 50/50; 70/30 y 90/10) usando encapsulante 0,2% CMC y 1,5% Goma arábiga, se formaron cubos de 1,5 cm de espesor congelados a -24°C/24 horas y secados en un liofilizador a 0,2 y 165 Pa durante 24 horas. Se determinaron las propiedades fisicoquímicas del jugo y en polvo liofilizado, como color, polifenoles totales y vitamina C. Los resultados indican 15 °Brix, 74,61 mgAG/ml y 24,55 mgAA/ml (vitamina C) en jugo maracuyá; 6 °Brix, 622,88 mgAG/ml y 2714,10 mgAA/ml (vitamina C) en jugo camu camu, lo que confirma una ligera sinergia en la mezcla de jugos 50/50 y en polvo liofilizado con 0,2% CMC a una pr...
11
tesis doctoral
Publicado 2020
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Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ciencia de Alimentos
12
artículo
Currently there is a great demand for food products containing functional properties and/or bioactive compounds. One of the fruits that has been widely studied is the murta (Ugni molinae), which appears to contain various beneficial health properties. This review compiles scientific information on the functional and beneficial properties of murta for human health, such as the main components associated with anti-inflammatory activity, antimicrobial activity, antioxidant activity, nutritional composition, other uses of murta, economic aspects, and current and future challenges of murta, all based on updated scientific work.
13
artículo
Currently there is a great demand for food products containing functional properties and/or bioactive compounds. One of the fruits that has been widely studied is the murta (Ugni molinae), which appears to contain various beneficial health properties. This review compiles scientific information on the functional and beneficial properties of murta for human health, such as the main components associated with anti-inflammatory activity, antimicrobial activity, antioxidant activity, nutritional composition, other uses of murta, economic aspects, and current and future challenges of murta, all based on updated scientific work.
14
artículo
Publicado 2020
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New and little known plant species with desirable functional properties have been reported in the literature in recent years due to a growing interest in obtaining and applying bioactive compounds and metabolites derived from their cellular structures within the context of natural and ecological medicine. Synadenyum grantii Hook, commonly known as African milker, has been used for the treatment of common and degenerative diseases in human metabolism through the extraction of its latex that has been studied for its bioactive components where the phorbol is the one that presents restorative activity and cell regenerator. In this main aspect, the latex of the African milker has shown an antineoplastic potential increase and strengthens the immune system in humans with risk factors such as cancer and / or immunosuppressive patients, for which it has received the nickname of 'plant of life' a...
15
artículo
Publicado 2020
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Nuevas y poco conocidas especies vegetales con propiedades funcionales deseables se vienen reportando en la literatura en los últimos años debido a un creciente interés en la obtención y aplicación de compuestos y metabolitos bioactivos derivados de sus estructuras celulares dentro del contexto de medicina natural y ecológica. Synadenyum grantii Hook, comúnmente conocido como lechero africano, es utilizado como tratamiento de numerosas enfermedades comunes y degenerativas en el metabolismo humano a través de la extracción de su látex que ha sido estudiado por sus componentes bioactivos donde el phorbol es el que presenta actividad restaurativa y regeneradora celular. En este principal aspecto, su látex ha mostrado un potencial antineoplásico y fortalecedor del sistema inmune en el ser humano con factores de riesgo como pacientes oncológicos y/o inmunodepresivos por lo que ha...
16
artículo
Publicado 2020
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New and little known plant species with desirable functional properties have been reported in the literature in recent years due to a growing interest in obtaining and applying bioactive compounds and metabolites derived from their cellular structures within the context of natural and ecological medicine. Synadenyum grantii Hook, commonly known as African milker, has been used for the treatment of common and degenerative diseases in human metabolism through the extraction of its latex that has been studied for its bioactive components where the phorbol is the one that presents restorative activity and cell regenerator. In this main aspect, the latex of the African milker has shown an antineoplastic potential increase and strengthens the immune system in humans with risk factors such as cancer and / or immunosuppressive patients, for which it has received the nickname of 'plant of life' a...
17
tesis de grado
Publicado 2024
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The objective of this research was to evaluate the differences in nutritional and functional characteristics of three varieties of cowpea: black, brown, and white. Although cowpea is an important crop in Peru, its per capita consumption is relatively low compared to other countries. The study included a proximate analysis that revealed that all varieties are rich in protein (22.45% to 23.72%) and fiber (4.15% to 4.82%), with an energy content of approximately 345 to 349 kcal per 100 g. The color characteristics of the beans were evaluated using a colorimeter, showing that the black variety had a lower luminosity and higher values in the a* and b* coordinates, indicating a darker color. Total phenolic compounds were quantified using the Folin-Ciocalteu method, finding that the black variety had the highest content (38.15 ± 2.49 mg EAG/100 g DM). Antioxidant capacity was measured by DPPH ...
18
tesis de grado
Publicado 2024
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The objective of this research was to evaluate the differences in nutritional and functional characteristics of three varieties of cowpea: black, brown, and white. Although cowpea is an important crop in Peru, its per capita consumption is relatively low compared to other countries. The study included a proximate analysis that revealed that all varieties are rich in protein (22.45% to 23.72%) and fiber (4.15% to 4.82%), with an energy content of approximately 345 to 349 kcal per 100 g. The color characteristics of the beans were evaluated using a colorimeter, showing that the black variety had a lower luminosity and higher values in the a* and b* coordinates, indicating a darker color. Total phenolic compounds were quantified using the Folin-Ciocalteu method, finding that the black variety had the highest content (38.15 ± 2.49 mg EAG/100 g DM). Antioxidant capacity was measured by DPPH ...
19
tesis de maestría
Publicado 2025
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Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de Alimentos
20
tesis de grado
Publicado 2022
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Nowadays, people are more concerned about their health, and the trend for the consumption of healthy foods is increasing. There are different nutritional claims about various foods, however, just knowing the nutritional content is not enough, since the use and benefits that these can have in the body are little known, since it depends on different variables. Likewise, the importance of proteins in the diet is known, however terms such as protein quality and the biological value of proteins have drawn attention, since the fact that a certain food has a high protein content does not mean that the body is able to use it fully. Given this, as much as bioaccessibility and bioavailability have taken center stage for the determination of these parameters, the first allows us to know the fraction released from the bioactive component of the food matrix and the second is the fraction of the nutri...
