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dc.contributor.author | Camacho Vidal, Mª Mar | es_ES |
dc.contributor.author | Martínez-Lahuerta, Juan José | es_ES |
dc.contributor.author | García Martínez, Eva María | es_ES |
dc.contributor.author | Igual Ramo, Marta | es_ES |
dc.contributor.author | Martínez-Navarrete, Nuria | es_ES |
dc.date.accessioned | 2024-02-28T19:04:20Z | |
dc.date.available | 2024-02-28T19:04:20Z | |
dc.date.issued | 2023-04 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/202830 | |
dc.description.abstract | [EN] Much attention has been paid to the health benefits of including fruits and vegetables in the diet. However, for the compounds responsible for this beneficial effect to be effective at the level of the human organism, they must be available for absorption after digestion. In this sense, in vivo studies are needed to demonstrate the bioavailability of these compounds and their physiological activity. In order to provide information in this regard, this study collects data on the levels of vitamin C (VC) and naringenin (NAG) in the blood serum of the 11 volunteer participants in this trial, before and after consuming two different grapefruit juices. The juices were prepared by rehydrating the grapefruit powder obtained by freeze-drying (FD) the fruit puree or by spray-drying (SD) the liquefied grapefruit. No significant differences (p > 0.05) neither by juice nor by participant were observed in any case. The mean relative increase of VC, NAG and the radical scavenging ability (RSA) in blood serum due to grapefruit juices intake was 12%, 28% and 26%, respectively. Just VC showed a positive and significant Pearson¿s correlation with RSA. The mean bioavailability of VC was quantified as 1.529 +- 0.002 mg VC/L serum per 100 mg of VC ingested. | es_ES |
dc.description.sponsorship | This research was funded by Spanish Ministerio de Economía y Competitividad, Project AGL 2012-39103. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | MDPI AG | es_ES |
dc.relation.ispartof | Molecules | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | Vitamin C | es_ES |
dc.subject | Naringin | es_ES |
dc.subject | Narirutin | es_ES |
dc.subject | Naringenin | es_ES |
dc.subject | Antioxidant capacity | es_ES |
dc.subject | Grapefruit powder | es_ES |
dc.subject | Freeze-drying | es_ES |
dc.subject | Spray-drying | es_ES |
dc.subject | Blood serum | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3390/molecules28072904 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//AGL2012-39103/ES/EFECTO DEL PROCESADO EN LA CALIDAD DEL POMELO EN POLVO Y EN LA BIODISPONIBILIDAD DE SUS COMPONENTES FUNCIONALES/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | Camacho Vidal, MM.; Martínez-Lahuerta, JJ.; García Martínez, EM.; Igual Ramo, M.; Martínez-Navarrete, N. (2023). Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process. Molecules. 28(7). https://doi.org/10.3390/molecules28072904 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/molecules28072904 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 28 | es_ES |
dc.description.issue | 7 | es_ES |
dc.identifier.eissn | 1420-3049 | es_ES |
dc.identifier.pmid | 37049665 | es_ES |
dc.identifier.pmcid | PMC10095604 | es_ES |
dc.relation.pasarela | S\486188 | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad | es_ES |
dc.subject.ods | 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades | es_ES |
dc.subject.ods | 08.- Fomentar el crecimiento económico sostenido, inclusivo y sostenible, el empleo pleno y productivo, y el trabajo decente para todos | es_ES |
dc.subject.ods | 09.- Desarrollar infraestructuras resilientes, promover la industrialización inclusiva y sostenible, y fomentar la innovación | es_ES |