Nutrición y Ciencia de los Alimentos
Departamento
Universidad de Talca
Talca, ChilePublicaciones en colaboración con investigadores/as de Universidad de Talca (4)
2020
2019
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Anti-inflammatory effect of polyphenols from Chilean currants (Ribes magellanicum and R. punctatum) after in vitro gastrointestinal digestion on Caco-2 cells: Anti-inflammatory activity of in vitro digested Chilean currants
Journal of Functional Foods, Vol. 59, pp. 329-336
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Oxidation of myofibrillar proteins induced by peroxyl radicals: Role of oxidizable amino acids
Food Research International, Vol. 126
2017
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Cytoprotective Mechanisms Mediated by Polyphenols from Chilean Native Berries against Free Radical-Induced Damage on AGS Cells
Oxidative Medicine and Cellular Longevity, Vol. 2017