Search results for " ALIM"
showing 10 items of 1216 documents
Potential Uses of Olive Oil Secoiridoids for the Prevention and Treatment of Cancer: A Narrative Review of Preclinical Studies
2021
The Mediterranean diet (MD) is a combination of foods mainly rich in antioxidants and anti-inflammatory nutrients that have been shown to have many health-enhancing effects. Extra-virgin olive oil (EVOO) is an important component of the MD. The importance of EVOO can be attributed to phenolic compounds, represented by phenolic alcohols, hydroxytyrosol, and tyrosol, and to secoiridoids, which include oleocanthal, oleacein, oleuropein, and ligstroside (along with the aglycone and glycosidic derivatives of the latter two). Each secoiridoid has been studied and characterized, and their effects on human health have been documented by several studies. Secoiridoids have antioxidant, anti-inflammat…
Fast UPLC/PDA determination of squalene in Sicilian P.D.O. pistachio from Bronte: Optimization of oil extraction method and analytical characterizati…
2017
Abstract A fast reversed-phase UPLC method was developed for squalene determination in Sicilian pistachio samples that entry in the European register of the products with P.D.O. In the present study the SPE procedure was optimized for the squalene extraction prior to the UPLC/PDA analysis. The precision of the full analytical procedure was satisfactory and the mean recoveries were 92.8 ± 0.3% and 96.6 ± 0.1% for 25 and 50 mg L−1 level of addition, respectively. Selected chromatographic conditions allowed a very fast squalene determination; in fact it was well separated in ∼0.54 min with good resolution. Squalene was detected in all the pistachio samples analyzed and the levels ranged from 5…
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread
2016
Wickerhamomyces anomalus, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under modified atmosphere. The first objective of this study, carried out in a bread-making company for two consecutive years, was to genetically identify yeasts isolated from spoiled sliced bread in Modified Atmosphere Packaging (MAP) and to determine the dominant species among identified strains. The second objective was to evaluate the effects of hydrogen peroxide and silver solution 12% (HPS) treatment in the leavening cells and cooling chambers, in comparison with the conventional Ortho-Phenylphenol (OPP) fumigating treatment, on the inc…
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria
2016
Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough production. The starter inoculum was prepared and propagated in sterile semolina extract (SSE) broth. Acidification kinetics, microbiological counts detected on specific media for sourdough LAB, polymorphic profile comparison and species-specific PCRs evidenced a stability of the liquid inoculum over time determining its suitability for direct addition to semolina. In order to validate this innovative method for the production of durum wheat (Trit…
Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol
2016
We developed a new protocol for winery mixed fermentations, using the selected Candida zemplinina yeast strain Cz3. The results of a two-year study, in which red musts (Merlot in 2010; Merlot, Nero d’Avola and Frappato in 2011) were inoculated with Cz3, is discussed. These wines were compared with wines obtained by inoculation with commercial Saccharomyces cerevisiae yeast strains (NDA21 and AR06 in 2010; NDA21 in 2011), or with those obtained by spontaneous fermentation (only in 2011). The inoculation of Cz3 always resulted in a two-phase fermentation: the first phase was driven by the C. zemplinina strain, while the second was dominated by the indigenous S. cerevisiae yeasts coming from t…
A method to discriminate between the Candida stellata and Saccharomyces cerevisiae in mixed fermentation on WLD and lysine agar media
2016
This paper presents a simple method to distinguish between Candida stellata and Saccharomyces cerevisiae yeasts during microbiological analyses. The method is based on differential yeast growth on a medium containing cycloheximide and a medium containing lysine as only nitrogen source (lysine agar). The cycloheximide resistance of 45 yeast strains belonging to Candida stellata, Hanseniaspora uvarum, Hanseniaspora guilliermondii, Metschnikowia pulcherrima, Torulaspora delbrueckii, Zygosaccharomyces bailii, Kluyveromyces thermotolerans and Zygoascus hellenicus, and 14 strains of Saccharomyces cerevisiae and Saccharomyces bayanus on WL nutrient agar, was assayed. Cycloheximide resistance is ch…
New Highlights of Resveratrol: A Review of Properties against Ocular Diseases
2021
Eye diseases are currently a major public health concern due to the growing number of cases resulting from both an aging of populations and exogenous factors linked to our lifestyles. Thus, many treatments including surgical pharmacological approaches have emerged, and special attention has been paid to prevention, where diet plays a preponderant role. Recently, potential antioxidants such as resveratrol have received much attention as potential tools against various ocular diseases. In this review, we focus on the mechanisms of resveratrol against ocular diseases, in particular age-related macular degeneration, glaucoma, cataract, diabetic retinopathy, and vitreoretinopathy. We analyze, in…
The Wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine
2016
Abstract Wine is probably one of the main fermented beverages for which the recognition of the “territoriality” is fundamental for its appreciation. The sensory profile of wine is significantly affected by microbial activities, and indigenous microorganisms may significantly contribute to the expression of wine typicality. The microbial ecology of wines is complex and includes several species and strains of yeasts, bacteria and molds. Several works showed the positive effects of spontaneous fermentations on the quality of wine as a consequence of the growth of different species and/or strains together at high levels. Furthermore, a new style of “natural” winemaking is gaining importance, si…
Mineral essential elements for nutrition in different chocolate products
2016
In this work, the essential mineral nutritional elements in cocoa beans, in chocolates at different cocoa percentage (60,70,80 and 90%) and in milk chocolate are evaluated. Dark chocolates are confirmed as an excellent source of magnesium (252.2 mg/100 g) and iron (10.9 mg/100 g): in chocolate containing 90% cocoa, their content corresponds to, respectively, 67.0% and 80.3 of Nutrient Reference Values (NRV) in the European Union. The chocolate containing 90% cocoa is also a good source of zinc (3.5 mg/100 g), which is important for the immune system, and selenium (0.1 mg/100 g). Three main components suitable to explain the mineral concentrations are analyzed by factor analysis. The compone…
Lack of Hypothalamus Polysialylation Inducibility Correlates With Maladaptive Eating Behaviors and Predisposition to Obesity
2018
This original research article (6 p.) is part of the research topic . Specialty section: This article was submitted to Neuroenergetics, Nutrition and Brain Health, a section of the journal Frontiers in Nutrition.; International audience; High variability exists in individual susceptibility to develop overweight in an obesogenic environment and the biological underpinnings of this heterogeneity are poorly understood. In this brief report, we show in mice that the vulnerability to diet-induced obesity is associated with low level of polysialic acid-neural cell adhesion molecule (PSA-NCAM), a factor of neural plasticity, in the hypothalamus. As we previously shown that reduction of hypothalami…