M E Jaramillo-Flores

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Herbs and spices are traditional used as food ingredients as well as for their antioxidant properties. The objective of this work was to study the concentration of carnosol, rosmarinic and carnosic acids in rosemary (Rosmarinus officinalis L.) and oregano leaves (Origanum vulgare L.), and their effect on the oxidation and colour of model pork batters.(More)
Several biological processes in prokaryotic and eukaryotic organisms require the presence of glycolipids (biosurfactants), compounds with both hydrophilic and hydrophobic groups in their structure. They constitute the backbone of different metabolic functions and biological structures such as cell membranes. Besides being structural components, glycolipids(More)
Flavonoids are a big group of polyphenols of low molecular weight with in vitro antioxidant properties. In this study, the laccase and tyrosinase from Ustilago maydis were partially characterized and their effect on the antioxidant activity of some phenolic compounds was investigated. Since enzymatic polymerization of the phenolic compounds was detected,(More)
BACKGROUND The effect of functional foods alone or in combination (cocoa + soy + oats + fish oil) on hepatic damage in rats affected with metabolic syndrome was investigated. RESULTS Rats that were given cocoa showed a decrease in the levels of triglycerides (TGs) and glucose (63 and 32% respectively) as well as a decrease in blood pressure (15%). Animals(More)
The objective of this work was to evaluate the antihypertensive and antioxidant effect of seaweeds (Ulva linza and Lessonia trabeculata) in rats which were fed a hypercaloric diet. Seaweed at 400 mg kg−1 of body weight was administered for 8 weeks to Wistar rats that were fed with a standard diet or a hypercaloric diet. Intra-abdominal fat, insulin(More)
The main monomer of tomato cuticle, 10,16-dihydroxyhexadecanoic acid (10,16-DHPA) and its methyl ester derivative (methyl-10,16-dihydroxyhexadecanote; methyl-10,16-DHHD), were used to study their oligomerization reactions catalyzed by five lipases: Candida antarctica lipase B (CAL-B), Rhizomucor miehei lipase (RM), Thermomyces lanuginosus lipase (TL),(More)
BACKGROUND Some phenolic compounds, such as ferulic acid and p-coumaric acid, exist in the form of free acids, in fruits, rice, corn and other grains. Thermal treatment (121 °C at 15-17 psi) for different times on ferulic, p-coumaric and cinnamic acids as well as equimolar mixtures of these acids was investigated. RESULTS Ferulic and p-coumaric acids(More)
The genus Capsicum provides antioxidant compounds, such as phenolics and carotenoids, into the diet. In Mexico, there is a wide diversity of species and varieties of chilli peppers, a fruit which has local cultural and gastronomic importance. In the present study, the relationship of the carotenoid and phenolic profiles with the RAPD fingerprint of three(More)
The hexane extracts of seeds of Ditaxis heterantha afforded two new apocarotenoids whose structures corresponded to methyl 3-oxo-12'-apo-epsilon-caroten-12'-oate (1) (heteranthin) and methyl 3beta,6beta-epoxy-5beta-hydroxy-4,5-dihydro-8'-apo-epsilon-caroten-8'-oate (2) (ditaxin). Both compounds were evaluated for antioxidant activity and protection against(More)
Ditaxis heterantha seeds are used as spices for flavoring and coloring food. Two new apocarotenoids derived from the seeds, heteranthin and ditaxin, were evaluated for their in vitro cytotoxic effects in murine lymphoma cells lines. Bioabsorption in mice and preventive and antitumor effects of the apocarotenoids were determined. Ditaxin and heteranthin(More)