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  • Marina Marsanasco, Bárbara Piotrkowski, Valeria Calabró, Silvia del Valle Alonso, Nadia S. Chiaramoni
  • Medicine, Chemistry
  • Journal of Food Science and Technology
  • 2015 (First Publication: 1 December 2015)
  • Liposomes were developed with bioactive constituents (omega-3, omega-6, tocopherol) incorporated in acid food. They were made of soy phosphatidylcholine (SPC) allowing the encapsulation ofContinue Reading
    Fructose overload promotes functional and metabolic derangements in humans and in animal experimental models. Evidence suggests that dietary flavonoids have the ability to prevent/attenuate theContinue Reading
  • Clara Berdasco, Alípio Pinto, +5 authors Jorge Goldstein
  • Biology, Medicine
  • Journal of Biomedical Science
  • 2019 (First Publication: 1 December 2019)
  • BackgroundShiga toxin 2 from enterohemorrhagic Escherichia coli is the etiologic agent of bloody diarrhea, hemolytic uremic syndrome and derived encephalopathies that may result to death in patients.Continue Reading
    The main goal of this work was to develop an additive to fortify a widely consumed product with vitamins. Additives were made of soy phosphatidylcholine (SPC)-based liposomes to encapsulate vitamin EContinue Reading