Posts made in marzo, 2014

More metabolomics: Cocoa

Posted by on mar 20, 2014 in News

More metabolomics: Cocoa

Our latest investigation on plant metabolomics reports for the first time the use of 1-H NMR technique combined with chemometrics to study the metabolic profile of Theobroma cacao L. beans of different varieties, origin and fermentation levels. Results of PCA applied to cocoa bean 1-H NMR dataset showed that the main factor influencing the cocoa bean metabolic profile is the fermentation level. In fact well fermented brown beans form a group clearly separated from unfermented, slaty, and underfermented, violet, beans, independently of the variety or geographical origin. Considering only well...

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Glucuronidated quercetin and estrogenic activity

Posted by on mar 19, 2014 in News

Glucuronidated quercetin and estrogenic activity

In summary, our latest work showed that quercetin-3-O-glucuronide, the main human phase II metabolite produced after intake of dietary quercetin, displays some estrogenic activities, with consequences that might be functionally linked to the protective activity associated to diets rich in quercetin glycosides. In particular, in vivo and with an appropriate diet, the circulatory system and arguably tissues and internal organs as well could be exposed to estrogenic levels of quercetin-3-O-glucuronide several times during the course of the day. These evidences emerge from a yeast-based...

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Masked mycotoxins in durum wheat

Posted by on mar 12, 2014 in News

Masked mycotoxins in durum wheat

Deoxynivalenol (DON) is the most prevalent trichothecene in Europe and its occurrence is associated with infections of Fusarium graminearum and F. culmorum, causal agents of Fusarium head blight (FHB) on wheat. Resistance to FHB is a complex character and high variability occurs in the relationship between DON content and FHB incidence. DON conjugation to glucose (DON-3-glucoside, D3G) is the primary plant mechanism for resistance towards DON accumulation. Although this mechanism has been already described in bread wheat and barley, no data are reported so far about durum wheat, a key cereal...

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Wine+?

Posted by on mar 10, 2014 in News

Wine+?

Regular red wines do not contain adequate amounts of resveratrol, so at least they do not provide enough resveratrol to assure some beneficial health consequences. However, red wine can be supplemented with extra resveratrol. By joining our forces with some colleagues at the Univerity of Montpellier, we have investigated the beneficial effects of resveratrol-enriched red wines (RWV) on blood lipids, oxidative stress and inflammation, and the role of some metabolic pathway regulatory proteins in hamsters. Our observations suggest that RWV is capable of reversing the atherogenic process induced...

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