{"id":14500,"date":"2018-03-09T09:01:14","date_gmt":"2018-03-09T09:01:14","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evaluacion-de-la-capacidad-antioxidante-de-alimentos-vegetales\/"},"modified":"2018-03-09T09:01:14","modified_gmt":"2018-03-09T09:01:14","slug":"evaluacion-de-la-capacidad-antioxidante-de-alimentos-vegetales","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/evaluacion-de-la-capacidad-antioxidante-de-alimentos-vegetales\/","title":{"rendered":"Evaluaci\u00f3n de la capacidad antioxidante de alimentos vegetales"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Antonio Jimen\u00e9z Escrig <\/strong><\/h2>\n<p>El objetivo de la tesis es la evaluaci\u00f3n in vitro e in vivo de la capacidad antioxidante de alimentos vegetales de nuestra dieta. Los materiales seleccionados son alcachofa del grupo de hortalizas, y fres\u00f3n del grupo de frutas; adicionalmente se han evaluado una fruta tropical de alto consumo en paises sudamericanos y, una nueva fuente potencial de antioxidantes naturales como macroalgas comestibles. Los estudios in vitro han tenido en cuenta la mutlifuncionalidad de la acci\u00f3n antioxidante, y se ha utilizado una bateri\u00e1 de m\u00e9todos como secuestro de radicales libres, poder reductor frente al hierro (iii) e inhibici\u00f3n de la inhibici\u00f3n inducida inv itro de ldl humanas. Los estudios in vivo se han llevado a cabo en ratas macho wistar, evaluando los efectos de la fracci\u00f3n comestible de alcachofa sobre crecimiento poder reductor frente a hierro (iii) en plasma, marcadores de oxidaci\u00f3n de prote\u00edna en plasma y eritrocitos, actividades enzimas antioxidantes en eritrocitos, y modulaci\u00f3n de la actividad antioxidante en col\u00f3n.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evaluaci\u00f3n de la capacidad antioxidante de alimentos vegetales<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evaluaci\u00f3n de la capacidad antioxidante de alimentos vegetales <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Antonio Jimen\u00e9z Escrig <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 14\/12\/2001<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Fulgencio Saura Calixto<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Ana Mar\u00eda Requejo marcos <\/li>\n<li>M\u00aa pilar Ruperez anton (vocal)<\/li>\n<li>agust\u00edn Brenes paya (vocal)<\/li>\n<li>Antonio S\u00e1nchez herranz (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Antonio Jimen\u00e9z Escrig El objetivo de la tesis es la evaluaci\u00f3n in vitro e in vivo de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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