Luzardo-Ocampo I - Search Results

1

Bioactive compounds from Octopus vulgaris ink extracts exerted anti-proliferative and anti-inflammatory effects in vitro.

Hernández-Zazueta MS, Luzardo-Ocampo I, García-Romo JS, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Taboada-Antelo P, Campos-Vega R, Rosas-Burgos EC, Burboa-Zazueta MG, Ezquerra-Brauer JM, Burgos-Hernández A. Hernández-Zazueta MS, et al. Food Chem Toxicol. 2021 May;151:112119. doi: 10.1016/j.fct.2021.112119. Epub 2021 Mar 17. Food Chem Toxicol. 2021. PMID: 33722603

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

Consumption of a baked corn and bean snack reduced chronic colitis inflammation in CD-1 mice via downregulation of IL-1 receptor, TLR, and TNF-α associated pathways.

Luzardo-Ocampo I, Campos-Vega R, Gonzalez de Mejia E, Loarca-Piña G. Luzardo-Ocampo I, et al. Food Res Int. 2020 Jun;132:109097. doi: 10.1016/j.foodres.2020.109097. Epub 2020 Feb 11. Food Res Int. 2020. PMID: 32331643

10

Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion.

Cabrera-Ramírez AH, Luzardo-Ocampo I, Ramírez-Jiménez AK, Morales-Sánchez E, Campos-Vega R, Gaytán-Martínez M. Cabrera-Ramírez AH, et al. Food Res Int. 2020 Aug;134:109234. doi: 10.1016/j.foodres.2020.109234. Epub 2020 Apr 14. Food Res Int. 2020. PMID: 32517913

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