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dc.contributor.author
Torres Palazzolo, Carolina Andrea  
dc.contributor.author
Ramirez, Daniela Andrea  
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Locatelli, Daniela Ana  
dc.contributor.author
Manucha, Walter Ariel Fernando  
dc.contributor.author
Castro, Claudia Magdalena  
dc.contributor.author
Camargo, Alejandra Beatriz  
dc.date.available
2019-10-17T20:30:31Z  
dc.date.issued
2018-07  
dc.identifier.citation
Torres Palazzolo, Carolina Andrea; Ramirez, Daniela Andrea; Locatelli, Daniela Ana; Manucha, Walter Ariel Fernando; Castro, Claudia Magdalena; et al.; Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 70; 7-2018; 49-53  
dc.identifier.issn
0889-1575  
dc.identifier.uri
http://hdl.handle.net/11336/86194  
dc.description.abstract
Numerous studies have shown that organosulfur compounds (OSCs) from raw and cooked garlic act as bioactive phytochemicals. Nevertheless, data related to OSCs bioaccessibility is scarce. This information would be useful to establish how garlic should be consumed for maximize its beneficial effects. In the present work, cooking influence on OSCs bioaccessibility, intestinal permeability and blood stability was assayed. Target analytes were allicin, (E)/(Z)-ajoene, 2-vinyl-4H-1,3-dithiin (2-VD), diallyl sulfide (DAS), diallyl disulfide (DADS) and diallyl trisulfide (DATS). The results showed that all OSCs studied were bioaccessible in raw and cooked garlic. In contrast, allicin, DAS and 2VD would be able to permeate less than 5% through the intestine. Furthermore, OSCs reacted rapidly with blood; less than 20% of 2VD, DAS and DADS could remain unreacted at the half hour. In conclusion, raw and cooked garlic intake provides bioactive OSCs that could be absorbed at a moderate rate. Raw garlic digestion showed a greater OSCs quantitative yield. 2-Vinyldithiin was the garlic compound that showed better permeability and stability.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Academic Press Inc Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
BIOACCESSIBILITY  
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BLOOD STABILITY  
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COOKED GARLIC  
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FOOD ANALYSIS  
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FOOD COMPOSITION  
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GARLIC  
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ORGANOSULFUR COMPOUNDS  
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PERMEABILITY  
dc.subject.classification
Otras Ciencias Biológicas  
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Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-10-15T14:12:57Z  
dc.journal.volume
70  
dc.journal.pagination
49-53  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
San Diego  
dc.description.fil
Fil: Torres Palazzolo, Carolina Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina  
dc.description.fil
Fil: Ramirez, Daniela Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina  
dc.description.fil
Fil: Locatelli, Daniela Ana. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Manucha, Walter Ariel Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Medicina y Biología Experimental de Cuyo; Argentina  
dc.description.fil
Fil: Castro, Claudia Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Medicina y Biología Experimental de Cuyo; Argentina  
dc.description.fil
Fil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina  
dc.journal.title
Journal of Food Composition and Analysis  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157518300747  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.jfca.2018.03.008