Campos-Vega R - Search Results

1

Octopus vulgaris ink extracts exhibit antioxidant, antimutagenic, cytoprotective, antiproliferative, and proapoptotic effects in selected human cancer cell lines.

Hernández-Zazueta MS, García-Romo JS, Noguera-Artiaga L, Luzardo-Ocampo I, Carbonell-Barrachina ÁA, Taboada-Antelo P, Campos-Vega R, Rosas-Burgos EC, Burboa-Zazueta MG, Ezquerra-Brauer JM, Martínez-Soto JM, Santacruz-Ortega HDC, Burgos-Hernández A. Hernández-Zazueta MS, et al. J Food Sci. 2021 Feb;86(2):587-601. doi: 10.1111/1750-3841.15591. Epub 2021 Jan 18. J Food Sci. 2021. PMID: 33462812

2

Fermented nondigestible fraction from common bean (Phaseolus vulgaris L.) cultivar Negro 8025 modulates HT-29 cell behavior.

Cruz-Bravo RK, Guevara-Gonzalez R, Ramos-Gomez M, Garcia-Gasca T, Campos-Vega R, Oomah BD, Loarca-Piña G. Cruz-Bravo RK, et al. J Food Sci. 2011 Mar;76(2):T41-7. doi: 10.1111/j.1750-3841.2010.02025.x. J Food Sci. 2011. PMID: 21535793

3

Human gut flora-fermented nondigestible fraction from cooked bean ( Phaseolus vulgaris L.) modifies protein expression associated with apoptosis, cell cycle arrest, and proliferation in human adenocarcinoma colon cancer cells.

Campos-Vega R, García-Gasca T, Guevara-Gonzalez R, Ramos-Gomez M, Oomah BD, Loarca-Piña G. Campos-Vega R, et al. J Agric Food Chem. 2012 Dec 26;60(51):12443-50. doi: 10.1021/jf303940r. Epub 2012 Dec 13. J Agric Food Chem. 2012. PMID: 23194196

4

Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation.

Luzardo-Ocampo I, Campos-Vega R, Gaytán-Martínez M, Preciado-Ortiz R, Mendoza S, Loarca-Piña G. Luzardo-Ocampo I, et al. Food Res Int. 2017 Oct;100(Pt 1):304-311. doi: 10.1016/j.foodres.2017.07.018. Epub 2017 Jul 8. Food Res Int. 2017. PMID: 28873692

5

Physicochemical and nutraceutical properties of moringa (Moringa oleifera) leaves and their effects in an in vivo AOM/DSS-induced colorectal carcinogenesis model.

Cuellar-Nuñez ML, Luzardo-Ocampo I, Campos-Vega R, Gallegos-Corona MA, González de Mejía E, Loarca-Piña G. Cuellar-Nuñez ML, et al. Food Res Int. 2018 Mar;105:159-168. doi: 10.1016/j.foodres.2017.11.004. Epub 2017 Nov 6. Food Res Int. 2018. PMID: 29433203

6

Fermented non-digestible fraction from combined nixtamalized corn (Zea mays L.)/cooked common bean (Phaseolus vulgaris L.) chips modulate anti-inflammatory markers on RAW 264.7 macrophages.

Luzardo-Ocampo I, Campos-Vega R, Cuellar-Nuñez ML, Vázquez-Landaverde PA, Mojica L, Acosta-Gallegos JA, Loarca-Piña G. Luzardo-Ocampo I, et al. Food Chem. 2018 Sep 1;259:7-17. doi: 10.1016/j.foodchem.2018.03.096. Epub 2018 Mar 22. Food Chem. 2018. PMID: 29680064

7

Bioaccessibility during In Vitro Digestion and Antiproliferative Effect of Bioactive Compounds from Andean Berry ( Vaccinium meridionale Swartz) Juice.

Agudelo CD, Luzardo-Ocampo I, Campos-Vega R, Loarca-Piña G, Maldonado-Celis ME. Agudelo CD, et al. J Agric Food Chem. 2018 Jul 18;66(28):7358-7366. doi: 10.1021/acs.jafc.8b01604. Epub 2018 Jul 6. J Agric Food Chem. 2018. PMID: 29913068

8

Effect of the in vitro gastrointestinal digestion on free-phenolic compounds and mono/oligosaccharides from Moringa oleifera leaves: Bioaccessibility, intestinal permeability and antioxidant capacity.

Caicedo-Lopez LH, Luzardo-Ocampo I, Cuellar-Nuñez ML, Campos-Vega R, Mendoza S, Loarca-Piña G. Caicedo-Lopez LH, et al. Food Res Int. 2019 Jun;120:631-642. doi: 10.1016/j.foodres.2018.11.017. Epub 2018 Nov 10. Food Res Int. 2019. PMID: 31000281

9

Impact of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of bioactive compounds from Passion fruit (Passiflora edulis) leaves and juice extracts.

Aguillón-Osma J, Luzardo-Ocampo I, Cuellar-Nuñez ML, Maldonado-Celis ME, Loango-Chamorro N, Campos-Vega R. Aguillón-Osma J, et al. J Food Biochem. 2019 Jul;43(7):e12879. doi: 10.1111/jfbc.12879. Epub 2019 May 6. J Food Biochem. 2019. PMID: 31353739

10

Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties.

Luzardo-Ocampo I, Ramírez-Jiménez AK, Cabrera-Ramírez ÁH, Rodríguez-Castillo N, Campos-Vega R, Loarca-Piña G, Gaytán-Martínez M. Luzardo-Ocampo I, et al. Food Chem. 2020 Mar 30;309:125684. doi: 10.1016/j.foodchem.2019.125684. Epub 2019 Oct 19. Food Chem. 2020. PMID: 31699552

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