2026-04-19T07:56:48Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/102332025-02-18T01:05:26Zcom_10259_5827com_10259_5086com_10259_2604col_10259_7955

Gerardi, Gisela López Marín, Sofía Temiño, Virginia Salazar Mardones, Gonzalo Muñiz Rodríguez, Pilar Cavia Saiz, Mónica 2025-02-17T09:29:23Z 2025-02-17T09:29:23Z 2024-10 http://hdl.handle.net/10259/10233 Comunicación presentada en: The 5th International Electronic Conference on Foods 2024, durante los días 28-30 de octubre de forma online. Ischemic hypoxia, a common condition that can cause neuronal damage, triggers multiple cellular pathways, including hypoxia-inducible factors and anti-apoptotic mechanisms. Using food industry by-products with antioxidant and anti-inflammatory properties, such as melanoidins, as functional ingredients allows their revalorization and may enhance neuronal survival. The scientific impact of this study also considered the bioaccessibility of these compounds to exert a beneficial effect. The authors thank to MICIU and ERDF (TED2021-132195B-I00) application/pdf eng MDPI Program and Abstract Book: The 5th International Electronic Conference on Foods, p. 190 https://sciforum.net/paper/view/19544 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Biotecnología alimentaria Biotecnología Bioquímica Food-Biotechnology Biotechnology Biochemistry Involvement of bread melanoidins in cellular pathways against ischemia info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/publishedVersion 190