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Last name: PICHARDO SÁNCHEZ
First name: Silvia
Revisados los antecedentes bibliográficos, se manifiesta la importancia de incidir en el estudio de los efectos tóxicos de las floraciones y cultivos de cianobacterias, al igual que de MC puras, en peces debido a que: 1. Viven en el mismo medio en el que
Cylindrospermopsin (CYN) is a cyanobacterial toxin that is gaining importance, owing to its increasing expansion worldwide and the increased frequency of its blooms. CYN mainly targets the liver, but also involves other organs. Various mechanisms have been associated with its toxicity, such as protein synthesis inhibition, oxidative stress,...
Stilbenes are secondary metabolites of great interest produced by many plant species due to their important bioactive properties. These phytochemicals have become of increasing interest in the wine industry as a natural alternative to sulphur dioxide, which has been associated with human health risks. However, there is still little...
The application of stilbenes in the food industry is being considered because of their biological activities. Piceatannol, pterostilbene and ε-viniferin have awakened the industry's interest. However, before they can be commercialized, we must first guarantee their safety for consumers. The present work reviews the toxicological studies...
Cylindrospermopsin (CYN) is a cyanotoxin produced by various cyanobacterial species. It is a water soluble zwitterion, stable at extreme temperatures and pH. Despite the main route of exposure to CYN is through drinking water and food, there is a lack of data concerning its intestinal absorption and the mechanisms implicated. The aim of this...
Sulfur dioxide is a controversial preservative used in winemaking. Given its potential toxicity, it is of great interest to find alternatives aimed at replacing or reducing sulfur dioxide. The objective was to assess the antioxidant effects of a grapevine-shoot extract with 99% of stilbenes (ST-99), its major compounds (trans-resveratrol and...
El níquel (Ni) es un metal tóxico cuyo efecto más prevalente en la población general es la dermatitis alérgica de contacto. Existe la preocupación de que individuos sensibilizados al Ni puedan desarrollar reacciones cutáneas eccematosas tras la exposición dietética, dado que su fuente de exposición principal no ocupacional son los alimentos....
The reduction of sulfur dioxide in wine is a consumer's demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because they are naturally found in the grapevine. In...
Background Sulforaphane (SFN) is a dietary isothiocyanate, derived from glucoraphanin, present in cruciferous vegetables belonging to the Brassica genus. It is a biologically active phytochemical that acts as a nuclear factor erythroid 2-related factor 2 (Nrf2) inducer. Thus, it has been reported to have multiple protective functions including...
La nanotecnología es una ciencia multidisciplinar que está teniendo un gran auge en la actualidad, ya que proporciona productos (nanopartículas) con nuevas propiedades fisicoquímicas, que son las que hacen que tengan una gran cantidad de aplicaciones. La exposición humana a estas nanopartículas se puede producir principalmente por las vías...
Ministerio de Ciencia e Innovación (España) AGL2010-21210
Las ventajas tecnológicas de la incorporación de arcillas modificadas en polímeros para el envasado de alimentos son bien conocidas, pero aún quedan muchas incertidumbres sobre la seguridad de estos materiales. El Instituto Tecnológico del Embalaje, Transporte y Logística ha desarrollado una arcilla, Clay1, modificando una montmorillonita con...
Essential oils from Origanum spp. exhibit antioxidant and antimicrobial activities making them suitable for use as food additives. The incorporation of oregano essential oil in active food packaging is under study; however, it has been not authorized for this purpose thus far. In order to fulfill the requirements of the European Food Safety...
A lo largo de la cadena alimentaria pueden estar presentes, incorporarse o producirse distintos peligros de tipo químico que podrían suponer un riesgo para el consumidor. Ya en el 2018, el Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) realizó una revisión de los peligros químicos de mayor interés para la...
Genotoxic data of substances that could be used as food additives are required by the European Food Safety Authority. In this sense, the use of an extract from grapevine shoots containing a stilbene richness of 99% (ST-99), due to its antioxidant and antibacterial activities, has been proposed as an alternative to sulfur dioxide in wine. The...
El aceite esencial de los componentes del género Allium, principalmente ajo y cebolla, presenta propiedades antioxidantes y antibacterianas debidas a la presencia de compuestos azufrados en su composición. La industria alimentaria ha comenzado a desarrollar nuevos sistemas de envasado activo a partir de polímeros seleccionados, a los que se...
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