Search results for "O-2"
showing 10 items of 854 documents
CCDC 1046610: Experimental Crystal Structure Determination
2015
Related Article: Nadia Marino, Donatella Armentano, Emilio Pardo, Julia Vallejo, Francesco Neve, Leonardo Di Donna, Giovanni De Munno|2015|Chemical Science|6|4300|doi:10.1039/C5SC01089F
CCDC 1995182: Experimental Crystal Structure Determination
2021
Related Article: Estefanía Tiburcio, Rossella Greco, Marta Mon, Jordi Ballesteros-Soberanas, Jesús Ferrando-Soria, Miguel López-Haro, Juan Carlos Hernández-Garrido, Judit Oliver-Meseguer, Carlo Marini, Mercedes Boronat, Donatella Armentano, Antonio Leyva-Pérez, Emilio Pardo|2021|J.Am.Chem.Soc.|143|2581|doi:10.1021/jacs.0c12367
CCDC 1891590: Experimental Crystal Structure Determination
2019
Related Article: Marta Mon, Rosaria Bruno, Estefanía Tiburcio, Aida Grau-Atienza, Antonio Sepúlveda-Escribano, Enrique V. Ramos-Fernandez, Alessio Fuoco, Elisa Esposito, Marcello Monteleone, Johannes C. Jansen, Joan Cano, Jesús Ferrando-Soria, Donatella Armentano, Emilio Pardo|2019|Chem.Mater.|31|5856|doi:10.1021/acs.chemmater.9b01995
CCDC 2128260: Experimental Crystal Structure Determination
2022
Related Article: Mariafrancesca Baratta, Teresa Fina Mastropietro, Rosaria Bruno, Antonio Tursi, Cristina Negro, Jesús Ferrando-Soria, Alexander I. Mashin, Aleksey Nezhdanov, Fiore P. Nicoletta, Giovanni De Filpo, Emilio Pardo, Donatella Armentano|2022|ACS Appl. Nano Mater.|5|5223|doi:10.1021/acsanm.2c00280
Uptake and retention of calcium, iron, and zinc from raw legumes and the effect of cooking on lentils in Caco-2 cells
2006
Abstract This study examined calcium, iron, and zinc uptake in Caco-2 cells (retention plus transport) from white beans, chickpeas, and lentils subjected to prior in vitro gastrointestinal digestion and the effect of cooking (traditional and industrial—ready to eat) on the uptake of these minerals from lentils. The highest cell uptake of calcium, iron, and zinc corresponded to raw chickpeas, which had the lowest soluble oxalate content and intermediate phenolic and tannin contents. From these results, raw chickpeas would be the best dietary source of calcium, iron, and zinc, although consumption in this form (ie, raw) is low. Cooking affects the calcium, iron, and zinc contents of lentils a…
Cellular redox status by alternariol in caco-2 cells
2013
Effect of soyasaponin I against cytotoxicity and oxidative stress induced by alternariol in Caco-2 cells
2014
Cytotoxicity, biaccessibility and transport by Caco-2 cells of enniatins and beauvericin
2011
Evaluation of the Cytotoxicity of Cholesterol Oxides in Human Colon Cancer Caco-2 Cells
2014
The content of cholesterol oxides (COPs) in foods varies between 0.1 and 294.3 mg/g. These oxides are formed by auto-oxidative enzymatic processes promoted by the heat treatment of food and/or to exposition of them to the presence of oxygen and sunlight during storage. Their importance is that they are associated with pathological processes like apoptosis, dyslipidemia and pro-oxidative states, among others. The objective was to evaluate the cytotoxicity, by means MTT assay, of 7-keto cholesterol (7KC), cholestane-triol (Triol), α-epoxy cholesterol (α-epoxy C), β-epoxy cholesterol (β-epoxy C) in differentiated Caco-2 cells at 120μM for 24, 48 and 72h.Triol was the most cytotoxic COP, with a…
CCDC 1493778: Experimental Crystal Structure Determination
2019
Related Article: Rajendhraprasad Tatikonda, Massimo Cametti, Elina Kalenius, Antonino Famulari, Kari Rissanen, Matti Haukka|2019|Eur.J.Inorg.Chem.|2019|4463|doi:10.1002/ejic.201900579