Posts made in giugno, 2013

Bioactivity of naringenin human metabolites

Posted by on giu 16, 2013 in News

Bioactivity of naringenin human metabolites

Recent evidence suggests potential benefits both from certain phytochemicals and other dietary compounds in protecting against atherosclerosis and inflammation, but the molecular mechanisms underpinning these actions are still unclear. Naringenin from grapefruiti and orange juice is one of those molecules, but at present its potential has been evaluated without taking into account the fact that this substance undergoes various rearrangements and transformations during its absorption and metabolism. Thus, according to our research philosophy in this field, we have evaluated the effects of...

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There is a cyclopropane fatty acid in my cheese!

Posted by on giu 6, 2013 in News

There is a cyclopropane fatty acid in my cheese!

Cyclopropane fatty acids (CPFAs), mainly lactobacillic acid and dihydrosterculic acid, are cellular fatty acids formed by a transfer of a methyl group from S-adenosyl-l-methionine to a double bond of unsaturated fatty acids (oleic acid) that favour the stress tolerance of several Lactobacilli. They can be produced during silage of cereals used for feed or during their digestion in cow rumens. The consumer may not expect it, but these substances can be accumulated in milk and subsequently in different cheeses, revealing some hints on the diet of cows and also on the actual origin or...

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Have you ever baked a bread using chestnut flour?

Posted by on giu 5, 2013 in News

Have you ever baked a bread using chestnut flour?

We did, and we added some evaluation on the physico-chemical and flavouring properties of the results, too. Chestnuts have been a staple food here in Northern Italy since a long time and have been used often both as an emergency food and as an ingredient for cakes and creams. Chestnut fruits have also a long history of reported health effects related to their composition (excellent energy source due to its high starch content), to the presence of nutritional effective compounds such as omega-3 fatty acids, vitamins E and polyphenols, so we tried different recipes to see what could happen in...

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