Now showing items 1-3 of 3

    • Phenolic-Rich Extracts from Avocado Fruit Residues as Functional Food Ingredients with Antioxidant and Antiproliferative Properties 

      Velderrain Rodríguez, Gustavo R.; Quero, Javier; Osada, Jesús; Martín Belloso, Olga; Rodríguez Yoldi, María Jesús (MDPI, 2021)
      In this study, the total phenolic compounds content and profile, the nutritional value, the antioxidant and antiproliferative activities of avocado peel, seed coat, and seed extracts were characterized. Additionally, an ...
    • Unveiling the antioxidant therapeutic functionality of sustainable olive pomace active ingredients 

      Quero, Javier; Ballesteros, Lina F.; Ferreira-Santos, Pedro; Velderrain Rodríguez, Gustavo R.; Rocha, Cristina M. R.; Pereira, Ricardo N.; Teixeira, José A.; Martín Belloso, Olga; Osada, Jesús; Rodríguez-Yoldi, María Jesús (MDPI, 2022)
      Olive pomace (OP) is the main residue that results from olive oil production. OP is richin bioactive compounds, including polyphenols, so its use in the treatments of diseases related tooxidative stress, such as cancer, ...
    • Valorization of agro-food by-products and their potential therapeutic applications 

      Mármol, Inés; Quero, Javier; Ibarz Martínez, Raquel; Ferreira-Santos, Pedro; Teixeira, José Antonio; Rocha, Cristina M. R.; Pérez-Fernández, Marta; García-Juiz, Sandra; Osada, Jesús; Martín Belloso, Olga J.; Rodríguez-Yoldi, María Jesús (Elsevier, 2021)
      Agro-food industries generate a huge amount of fruit and vegetable wastes. These residues are composed by structural parts (leaves, peels, pulps, seeds, roots and stems) after the extraction of their juices, and they are ...