José Manuel Silván

TL;DR: An overview of amino acid derivatives such as Amadori compounds, carboxymethyllysine, pyrraline, cross-linking products and melanoidins, which can be formed by Maillard reaction in foods, their biological properties and the analytical tools commonly employed for their determination are provided.

TL;DR: Non extractable polyphenols are the major part of dietaryPolyphenols, and the knowledge of intakes and physiological properties of NEPP may be useful for a better understanding of the potential health effects of dietary PP.

TL;DR: The first report on the anti-cancer and anti-inflammatory effects of newly isolated and identified peptides from germinated soybean released during gastrointestinal digestion is reported, highlighting the potential of germination as a process to obtain functional foods or nutraceuticals for colon cancer prevention.

TL;DR: The results showed that identification and quantification of the individual phenolic compounds of GSE could be feasible to standardize the production process to obtain an enriched extract potentially useful to control Campylobacter in the food chain.

TL;DR: Results show that UVB irradiation is able to induce apoptosis in ARPE-19 cells through oxidative stress; however anthocyanins and xanthophylls pre-treatment can attenuate this damage, which suggests that cyanidin-3-O-glucoside, lutein and zeaxanthin are effective in preventing UVB-induced damage in RPE cells and may be suitable as chemoprotective factors for the prevention of ocular damage.