Displaying from 1 to 7 of 7 available piece of news with tag "proanthocyanidins"
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New Open Access Book Chapter!!
Book: Intestinal permeability
Chapter: Beneficial Effects of Proanthocyanidins on Intestinal Permeability and Its Relationship with Inflammation
Authors: Carlos González-Quilen, Esther Rodríguez-Gallego, Raúl Beltrán-Debón, Montserrat Pinent, Anna Ardévol, Maria Teresa Blay and Ximena Terra
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Recently puplished article regarding GSPE effects on the inflammed gut
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The effects of an intermittent proanthocyanidin extract treatment has been published in Nutrients
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MoBioFood participated in the XXV Catalan Society of Digestology Congress celebrated in Reus
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Today, two Master students from MoBioFood Research Group, Iris Ginés and Andreu Gual, presented their Master Thesis
Iris Ginés and Andreu Gual, presented their Master Thesis entitled, respectively:
- Chronic supplementation with dietary proanthocyanidins protects from diet-induced intestinal alterations in obese rats.
- Chronic treatment with a satiating dose of grape-seed proanthocyanidins modulate lipidic metabolism at transcriptional level.
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Anna Ardévol presents our research at 5th Euro-Global Summit and Expo on Food and Beverages
Euro Food-2015 is the premier event that brings together a unique and international mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, expertise and research innovations to build a world class Food and Beverage conference.
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MoBioFood Research Group ha publicat recentment un treball al Journal of Functional Foods
Mobiofood Research Group ha publicat recentment un treball al Journal of Functional Foods que descriu l'efecte antiinflamatori i immunoestimulador de les proantocianidines de llavor de raïm conjuntament amb el DHA
N Martínez-Micaelo, N González-Abuín, M Pinent, A Ardévol and M Blay. Procyanidins and docosahexaenoic acid suppress inflammation and boost immune system in cafeteria diet-fed rats. Journal of Functional Foods (2015), pp. 61-71. DOI information: 10.1016/j.jff.2015.02.017
