2026-04-19T07:57:34Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/102332025-02-18T01:05:26Zcom_10259_5827com_10259_5086com_10259_2604col_10259_7955
Gerardi, Gisela
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López Marín, Sofía
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Temiño, Virginia
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Salazar Mardones, Gonzalo
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Muñiz Rodríguez, Pilar
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0000-0002-9306-0082
Cavia Saiz, Mónica
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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
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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
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2025-02-18 02:05:26.477
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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