Ruth Hornedo Ortega

Contrato Juan de la Cierva Incorporación
Área de conocimiento: Nutrición y Bromatología
Departamento: Nutrición y Bromatología, Toxicología y Medicina Legal
Tipo Año Título Fuente
Artículo2023 Hydroxytyrosol and dopamine metabolites: Anti-aggregative effect and neuroprotective activity against α-synuclein-induced toxicity FOOD AND CHEMICAL TOXICOLOGY
Artículo2022 Anti-VEGF effect of bioactive indolic compounds and hydroxytyrosol metabolites FOODS
Artículo2022 Chiroptical and potential in vitro anti-inflammatory properties of viniferin stereoisomers from grapevine (Vitis vinifera L.) FOOD CHEMISTRY
Artículo2022 Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation FOOD CHEMISTRY
Artículo2022 Oxyresveratrol and gnetol glucuronide metabolites: chemical production, structural identification, metabolism by human and rat liver fractions, and JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Capítulo2021 Blueberry anthocyanins: profile, metabolism, and biological activity Blueberries: Nutrition, Consumption and Health
Capítulo2021 Effect of processing on the bioactivity of blueberries anthocyanins Blueberries: Nutrition, Consumption and Health
Revisión2021 Evidences of hydroxytyrosol as an anti-inflammatory agent in Parkinson's disease: insights into the mechanisms of action NEURAL REGENERATION RESEARCH
Artículo2021 Polyphenolic characterization of merlot, tannat and syrah skin extracts at different degrees of maturity and anti-inflammatory potential in RAW 264.7 cells FOODS
Artículo2021 Stilbenes at low micromolar concentrations mitigate the NO, TNF-α, IL-1β and ROS production in LPS-stimulated murine macrophages Journal of Biologically Active Products from Nature
Revisión2021 Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review TRENDS IN FOOD SCIENCE & TECHNOLOGY
Artículo2020 Anthocyanins in blueberries grown in hot climate exert strong antioxidant activity and may be effective against urinary tract bacteria ANTIOXIDANTS
Artículo2020 Chemical hazards in grapes and wine, climate change and challenges to face FOOD CHEMISTRY
Artículo2020 Hydroxytyrosol decreases lps-and α-synuclein-induced microglial activation in vitro ANTIOXIDANTS
Artículo2020 New insights into the exploitation of vitis vinifera l. Cv. aglianico leaf extracts for nutraceutical purposes ANTIOXIDANTS
Artículo2020 Resveratrol transformation in red wine after heat treatment FOOD RESEARCH INTERNATIONAL
Artículo2020 α-Glucosidase Inhibitory Activity of Tannat Grape Phenolic Extracts in Relation to Their Ripening Stages BIOMOLECULES
Artículo2019 Anti-VEGF signalling mechanism in HUVECs by melatonin, serotonin, hydroxytyrosol and other bioactive compounds NUTRIENTS
Artículo2019 Chondroprotective Properties of Human-Enriched Serum Following Polyphenol Extract Absorption: Results from an Exploratory Clinical Trial NUTRIENTS
Revisión2019 Hydroxytyrosol protects from aging process via AMPK and autophagy; a review of its effects on cancer, metabolic syndrome, osteoporosis, immune-mediated and neurodegenerative diseases PHARMACOLOGICAL RESEARCH
Artículo2019 Melatonin, protocatechuic acid and hydroxytyrosol effects on vitagenes system against alpha-synuclein toxicity FOOD AND CHEMICAL TOXICOLOGY
Artículo2018 In Vitro Effects of Serotonin, Melatonin, and Other Related Indole Compounds on Amyloid-beta Kinetics and Neuroprotection MOLECULAR NUTRITION & FOOD RESEARCH
Revisión2018 Phenolic Compounds Characteristic of the Mediterranean Diet in Mitigating Microglia-Mediated Neuroinflammation FRONTIERS IN CELLULAR NEUROSCIENCE
Artículo2018 Protective effects of hydroxytyrosol against alpha-synuclein toxicity on PC12 cells and fibril formation FOOD AND CHEMICAL TOXICOLOGY
Corrección2018 Protective effects of hydroxytyrosol against alpha-synuclein toxicity on PC12 cells and fibril formation (vol 120, pg 41, 2018) FOOD AND CHEMICAL TOXICOLOGY
Artículo2018 Tissular Distribution and Metabolism of trans-epsilon-Viniferin after Intraperitoneal Injection in Rat NUTRIENTS
Artículo2017 Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry JOURNAL OF FOOD SCIENCE
Artículo2017 Inhibition of VEGF-Induced VEGFR-2 Activation and HUVEC Migration by Melatonin and Other Bioactive Indolic Compounds NUTRIENTS
Artículo2016 Determination of Nonanthocyanin Phenolic Compounds Using High Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016 Effects of gluconic and alcoholic fermentation on anthocyanin composition and antioxidant activity of beverages made from strawberry LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2016 Influence of storage conditions on the anthocyanin profile and colour of an innovative beverage elaborated by gluconic fermentation of strawberry JOURNAL OF FUNCTIONAL FOODS
Revisión2016 Melatonin and Other Tryptophan Metabolites Produced by Yeasts: Implications in Cardiovascular and Neurodegenerative Diseases FRONTIERS IN MICROBIOLOGY
Artículo2016 Protocatechuic Acid: Inhibition of Fibril Formation, Destabilization of Preformed Fibrils of Amyloid-beta and alpha-Synuclein, and Neuroprotection JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016 Quality control and determination of melatonin in food supplements JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Artículo2015 Reported Foodborne Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes FOODBORNE PATHOGENS AND DISEASE
Artículo2014 Effects of the strawberry (Fragaria ananassa) puree elaboration process on non-anthocyanin phenolic composition and antioxidant activity FOOD CHEMISTRY
Artículo2014 Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2014 Phenolic Composition of Vinegars over an Accelerated Aging Process Using Different Wood Species (Acacia, Cherry, Chestnut, and Oak): Effect of Wood Toasting JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/06/2020 31/05/2023 Investigador/a Potencial Bioactivo de Metabolitos Sintetizados por Microorganismos Seleccionados y su Impacto en la Calidad y Seguridad de Bebidas Fermentadas (PID2019-108722RB-C32) Ministerio de Ciencia, Innovación y Universidades (Nacional)
30/12/2016 31/12/2020 Investigador/a Análisis Metabolómico y Evaluación de la Bioactividad de Compuestos Producidos por Levaduras Presentes en Alimentos (AGL2016-77505-C3-2-R) Ministerio de Economía y Competitividad (Nacional)
01/01/2014 30/06/2017 Investigador/a Caracterización Química y Bioactividad de Compuestos Derivados de Aminoácidos Aromáticos Relacionados con el Metabolismo de Levaduras (AGL2013-47300-C3-2-R) Ministerio de Economía y Competitividad (Nacional)
01/01/2011 30/06/2014 Investigador/a Evaluación de la Calidad y Seguridad de una Nueva Bebida Obtenida a partir de Fresa no apta para Comercialización (AGL2010-22152-C03-01) Ministerio de Ciencia e Innovación (Nacional)


Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
10/01/2022 13/03/2022 Responsable Actualización tablas de interacción alimento-medicamento (4468/1152) DIETOWIN, S.L. (Desconocido)
El investigador no tiene ningún resultado de investigación asociado