Person:
Palomino Ruiz-Poveda, Olga María

Profile Picture
First Name
Olga María
Last Name
Palomino Ruiz-Poveda
URI
https://hdl.handle.net/20.500.14352/77655
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Farmacia
Department
Farmacología, Farmacognosia y Botánica
Area
Farmacología
Identifiers
UCM identifierORCIDScopus Author IDWeb of Science ResearcherIDDialnet IDGoogle Scholar ID

Filters

2009 - 200912010 - 20171
Reset filters

Settings

Item Type: Publication × Subject: 615.01/.03 ×

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Influence of processing in the phenolic composition and health-promoting properties of lentils (Lens culinaris L.)
    (Journal of Food Processing and Preservation, 2017) López Pérez, Ana Esther; El-Naggar, Tarek; Dueñas Patón, Montserrat; Ortega Hernández-Agero, María Teresa; Estrella, Isabel; Hernández Fernández, María Teresa; Gómez-Serranillos Cuadrado, María Pilar; Palomino Ruiz-Poveda, Olga María; Carretero Accame, María Emilia
    'Lentils (Lens culinaris L.) are a source of polyphenolic compounds with health-promoting properties, but cooking processes before consumption cause hydrolytic reactions, endogenous enzymes and biochemical metabolism activation which could interfere with their positive physiological effects. The aim of this study was to assess the influence of boiling and germination in the phenolic content and composition of marketed lentils by liquid chromatography analysis and thus, to evaluate its impact on the neuroprotective and anticancer properties through cell culture assays. The protective effect toward astrocyte culture when submitted to an oxidant injury remained after processing while a decrease in the antioxidant activity by oxygen radical absorbing capacity assay and DPPH methods was detected. Every sample was cytotoxic on the assayed cancer cell lines, the strongest antiproliferative activity being for germinated lentils on melanoma cell line. In conclusion, processing of lentils led to significant chemical modifications in the polyphenolic content without significant influence on its healthy properties’
  • Thumbnail Image
    Item
    Study of red wine neuroprotection on astrocytes
    (Plant Foods for Human Nutrition, 2009) Gómez-Serranillos Cuadrado, María Pilar; Martín, Sara; Ortega Hernández-Agero, María Teresa; Palomino Ruiz-Poveda, Olga María; Prodanov, Marín; Vacas, Visitación; Hernández, Teresa; Estrella, Isabel; Carretero Accame, María Emilia
    Phenolic composition of wine depends not only on the grape variety from which it is made, but on some external factors such as winemaking technology. Red wine possesses the most antioxidant effect because of its high polyphenolic content. The aim of this work is to study for the first time, the neuroprotective activity of four monovarietal Spanish red wines (Merlot (ME), Tempranillo (T), Garnacha (G) and Cabernet-Sauvignon (CS)) through its antioxidant ability, and to relate this neuroprotection to its polyphenolic composition, if possible. The wine effect on neuroprotection was studied through its effect as free radical scavenger against FeSO4, H2O2 and FeSO4 + H2O2. Effect on cell survival was determined by 3(4,5-dimethyltiazol-2-il)-2,5-diphenyltetrazolium reduction assay (MTT) and lactate dehydrogenase (LDH) release assay on astrocytes cultures. Results showed that most of the studied wine varieties induced neuroprotection through their antioxidant ability in astrocytes, Merlot being the most active; this variety is especially rich in phenolic compounds, mainly catechins and oligomeric proanthocyanidins. Our results show that red wine exerts a protection against oxidative stress generated by different toxic agents and that the observed neuroprotective activity is related to their polyphenolic content.