Search Results - "Rinaldi de Alvarenga, Jose Fernando"

Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil by Vallverdú-Queralt, Anna, Regueiro, Jorge, de Alvarenga, José Fernando Rinaldi, Torrado, Xavier, Lamuela-Raventos, Rosa M

“…The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant…”
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Bioactive compounds present in the Mediterranean sofrito by Vallverdú-Queralt, Anna, de Alvarenga, José Fernando Rinaldi, Estruch, Ramon, Lamuela-Raventos, Rosa M.

“…•This research constitutes the first comprehensive identification of bioactive compounds in sofrito.•Phenolic and carotenoid compounds led to the distinction…”
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Changing to a Low-Polyphenol Diet Alters Vascular Biomarkers in Healthy Men after Only Two Weeks by Hurtado-Barroso, Sara, Quifer-Rada, Paola, Rinaldi de Alvarenga, José Fernando, Pérez-Fernández, Silvia, Tresserra-Rimbau, Anna, Lamuela-Raventos, Rosa M

“…Bioactive dietary compounds play a critical role in health maintenance. The relation between bioactive compound intake and cardiovascular health-related…”
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Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil by Lozano-Castellón, Julián, López-Yerena, Anallely, Rinaldi de Alvarenga, José Fernando, Romero del Castillo-Alba, Jaume, Vallverdú-Queralt, Anna, Escribano-Ferrer, Elvira, Lamuela-Raventós, Rosa M.

“…Extra virgin olive oil (EVOO) polyphenols, including the secoiridoids oleocanthal (OLC) and oleacein (OLE), are attracting attention because of their…”
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Monoterpenes: current knowledge on food source, metabolism, and health effects by de Alvarenga, José Fernando Rinaldi, Genaro, Brunna, Costa, Bruna Lamesa, Purgatto, Eduardo, Manach, Claudine, Fiamoncini, Jarlei

“…Monoterpenes, volatile metabolites produced by plants, are involved in the taste and aroma perception of fruits and vegetables and have been used for centuries…”
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Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation by Lozano-Castellón, Julián, Rinaldi de Alvarenga, José Fernando, Vallverdú-Queralt, Anna, Lamuela-Raventós, Rosa M.

“…Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is consumed both raw and cooked. During the cooking process, its major and minor…”
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Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique by Rinaldi de Alvarenga, José Fernando, Quifer-Rada, Paola, Francetto Juliano, Fernanda, Hurtado-Barroso, Sara, Illan, Montserrat, Torrado-Prat, Xavier, Lamuela-Raventós, Rosa Maria

“…Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been…”
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Biomarkers of Fruit Intake Using a Targeted Metabolomics Approach: an Observational Cross-Sectional Analysis of the ELSA-Brasil Study by Levy, Jessica, Silva, Alexsandro Macedo, De Carli, Eduardo, Cacau, Leandro Teixeira, de Alvarenga, José Fernando Rinaldi, Fiamoncini, Jarlei, Benseñor, Isabela Martins, Lotufo, Paulo Andrade, Marchioni, Dirce Maria

“…Advances in technology have led to the identification of a greater number of metabolites related to diet. Although fruit intake biomarkers have been reported…”
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Factors driving the inter-individual variability in the metabolism and bioavailability of (poly)phenolic metabolites: A systematic review of human studies by Favari, Claudia, Rinaldi de Alvarenga, José Fernando, Sánchez-Martínez, Lorena, Tosi, Nicole, Mignogna, Cristiana, Cremonini, Eleonora, Manach, Claudine, Bresciani, Letizia, Del Rio, Daniele, Mena, Pedro

“…This systematic review provides an overview of the available evidence on the inter-individual variability (IIV) in the absorption, distribution, metabolism,…”
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Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces by Vallverdú-Queralt, Anna, Regueiro, Jorge, Rinaldi de Alvarenga, José Fernando, Torrado, Xavier, Lamuela-Raventos, Rosa M

“…Tomato products are a key component of the Mediterranean diet, which is strongly related to a reduced risk of cardiovascular events. The effect of cooking time…”
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Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce by Rinaldi de Alvarenga, José Fernando, Quifer‐Rada, Paola, Westrin, Victoria, Hurtado‐Barroso, Sara, Torrado‐Prat, Xavier, Lamuela‐Raventós, Rosa M

“…BACKGROUND Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean…”
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Do drought-adapted peanut genotypes have different bioactive compounds and ROS-scavenging activity? by Juliano, Fernanda Francetto, Massarioli, Adna Prado, Lamuela-Raventos, Rosa Maria, de Alvarenga, José Fernando Rinaldi, de Lima, Liziane Maria, dos Santos, Roseane Cavalcanti, da Silva, Camila Furtunato, de Alencar, Severino Matias

“…Peanuts are grown in both developed and developing countries, and their cultivation has been considerably expanded to semiarid and arid regions. In this study,…”
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Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men by Hurtado-Barroso, Sara, Martínez-Huélamo, Miriam, Rinaldi de Alvarenga, Jose Fernando, Quifer-Rada, Paola, Vallverdú-Queralt, Anna, Pérez-Fernández, Silvia, Lamuela-Raventós, Rosa M

“…is a Mediterranean tomato-based sauce that typically also contains olive oil, onion, and garlic. The preparation of modifies the bioactive compounds…”
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Integrated Metabolomics, Lipidomics, and Genomics Reveal the Presence of a New Biomarker, Butanediol Glucuronide, Associated with the Activation of Liver Ketogenesis and Lipid Oxidation by Tomato-Based Sofrito in Obese Rats by Rinaldi de Alvarenga, José Fernando, Garcia-Aloy, Mar, Ulaszewska, Marynka, Zagmutt, Sebastian, Perez-Montero, Marta, Vrhovsek, Urska, Lamuela-Raventós, Rosa M., Rodriguez-Rodriguez, Rosalia

“…The increasing prevalence of obesity worldwide has promoted research on human metabolism and foods such as sofrito, a tomato and olive oil-based sauce from the…”
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Increase of 4-Hydroxybenzoic, a Bioactive Phenolic Compound, after an Organic Intervention Diet by Hurtado-Barroso, Sara, Quifer-Rada, Paola, Marhuenda-Muñoz, María, Rinaldi de Alvarenga, Jose Fernando, Tresserra-Rimbau, Anna, Lamuela-Raventós, Rosa M

“…Consumption of organic products is increasing yearly due to perceived health-promoting qualities. Several studies have shown higher amounts of phytochemicals…”
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Domestic Sautéing with EVOO: Change in the Phenolic Profile by Lozano-Castellón, Julián, Vallverdú-Queralt, Anna, Rinaldi de Alvarenga, José Fernando, Illán, Montserrat, Torrado-Prat, Xavier, Lamuela-Raventós, Rosa Maria

“…(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol profile. EVOO…”
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Thermoneutrality or standard temperature: is there an ideal housing temperature to study the antisteatotic effects of green tea in obese mice? by Silva, Victória, Faria, Hector Oreliana Fernandes, Sousa-Filho, Celso Pereira Batista, de Alvarenga, José Fernando Rinaldi, Fiamoncini, Jarlei, Otton, Rosemari

“…Metabolic-associated fatty liver disease (MAFLD) is a condition characterized by excessive accumulation of triglycerides in hepatocytes, currently considered…”
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Cuisinomics: MS-based untargeted approach reveals chemical modulation by a recipe during home cooking by Rinaldi de Alvarenga, José Fernando, Quifer-Rada, Paola, Hurtado-Barroso, Sara, Illan, Montserrat, Torrado-Prat, Xavier, Lamuela-Raventós, Rosa M.

“…[Display omitted] •Untargeted approach reveals the presence of new compounds to be explored on food.•Onion and garlic increase phytoprostanes on tomato…”
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Biomarker panels for fruit intake assessment: a metabolomics analysis in the ELSA-Brasil study by Silva, Alexsandro Macedo, Levy, Jéssica, De Carli, Eduardo, Cacau, Leandro Teixeira, de Alvarenga, José Fernando Rinaldi, Benseñor, Isabela Judith Martins, Lotufo, Paulo Andrade, Fiamoncini, Jarlei, Brennan, Lorraine, Marchioni, Dirce Maria Lobo

“…Introduction Food intake biomarkers are used to estimate dietary exposure; however, selecting a single biomarker to evaluate a specific dietary component is…”
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Mediterranean tomato‐based sofrito protects against vascular alterations in obese Zucker rats by preserving NO bioavailability by Rodriguez‐Rodriguez, Rosalia, Jiménez‐Altayó, Francesc, Alsina, Laia, Onetti, Yara, Rinaldi de Alvarenga, José Fernando, Claro, Carmen, Ogalla, Elena, Casals, Núria, Lamuela‐Raventos, Rosa M.

“…Scope Sofrito, a key component of the Mediterranean diet, provides nutritional interest due to its high content in bioactive compounds from tomato and olive…”
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