Person: Cámara Hurtado, María De La Montaña
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First Name
María De La Montaña
Last Name
Cámara Hurtado
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Farmacia
Department
Nutrición y Ciencia de los Alimentos
Area
Nutrición y Bromatología
Identifiers
24 results
Search Results
Now showing 1 - 10 of 24
- Project number: 89
Item Diseño e implantación de un sistema pluridisciplinar de autoevaluación formativa en inglés mediante la utilización de plataformas abiertas online(2018) Córdoba Díaz, Manuel; Córdoba Díaz, Damián; Sánchez Mata, María De Cortes; Cámara Hurtado, María De La Montaña; Morales Gómez, Patricia; Fernández Ruiz, Virginia; Siljestrom Galache, Patricia; Regalado Reyes, Crsitina; Girbés Juan, Tomás; Jimenez López, Pilar Item Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges(Food Chemistry, 2019) Cebadera-Miranda, Laura; Domínguez Díaz, Laura; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R.; Igual, Marta; Martínez-Navarrete, Nuria; Fernández Ruiz, Virginia; Morales Gómez, Patricia; Cámara Hurtado, María De La MontañaSanguinello and Tarocco (Citrus sinensis [L.] Osbeck) are the most common and widespread blood oranges varieties in the Mediterranean climate area. Its interest is increasing mainly due to nutritional and organoleptic properties. In this work, three blood orange varieties cultivated in Spain (Sanguinelli, Tarocco Rosso and Tarocco Ippolito) were characterized in relation to physicochemical parameters and relevant bioactive compounds (vitamin C, organic acids, flavonoids and anthocyanins) as well as colour characterization. All samples showed important vitamin C values (higher than 54.9 mg/100 g of edible portion). Flavonoids represent the largest family of phenolic compounds, being hesperidin, the major flavonoid. Ten different anthocyanins were identified in blood oranges, seven cyanidin derivatives and three delphinidin derivatives, being the most abundant cyanidin 3-(6″-malonylglucoside) and cyanidin 3-glucoside. Blood oranges can show an intense reddish colour in peel whereas the pulp has a yellow-orange colour. Overall, these varieties are good sources of bioactive compounds.- Project number: PIMCD101/23-24
Item Aplicación de los hilos de Twitter como recurso de innovación docente en la comunicación escrita sobre ciencia de los alimentos(2024) Fernández Tomé, Samuel; Cámara Hurtado, María De La Montaña; Matallana González, María Cruz; Sánchez Mata, María De Cortes; Fernández Ruiz, Virginia; Morales Gómez, Patricia; García Herrera, Patricia; Arranz Gutiérrez, Elena María; Cámara Hurtado, Rosa María; Ciudad Mulero, María; Domínguez Díaz, Laura; Cebadera Miranda, María Elena; Niño Vega, Erika; Tamayo Vives, Cristina; González Zamorano, Lorena; Fernández Tomé, Samuel Item Lycopene. A review of chemical and biological activity related to beneficial health effects(Lycopene. A review of Chemical and Biological Activity Related to Beneficial Health Effects , 2013) Cáceres, Jorge Omar; Cámara Hurtado, María De La Montaña; Manzoor, Sadia; Fernández Ruiz, Virginia; Sánchez Mata, María De Cortes; ElsevierThis work focuses on the developments related to lycopene, a natural carotenoid and bioactive compound, particularly with reference to its chemistry and biological activity and its potential health effects. The formation of free radicals or other compounds in the body that are able to oxidize lipids, proteins, and DNA (also known as oxidative stress) is one of the major risk factors for chronic diseases. There is considerable evidence that lycopene has a protective effect against cardiovascular disease, hypertension, atherosclerosis, skin damage, and certain types of cancer such as prostate, breast, lung, and others. Because of this, the presence of lycopene in the diet is considered to be of great value. Dietary lycopene may increase the lycopene level in the body and act as an antioxidant. It may trap reactive oxygen species resulting in an increase in the overall antioxidant potential or a reduction in the oxidative damage to lipids (lipoproteins, membrane lipids), proteins (important enzymes), and DNA (genetic material), thereby lowering the oxidative stress. Alternatively, the increase in serum lycopene level may regulate gene functions, with the enhancement of intercellular communication (responsible for cell growth), modulating hormonal and immune response, regulating metabolism, and thus lowering the risk of chronic diseases. These mechanisms may also be interrelated and may act simultaneously to provide health benefits. Lycopene is quickly absorbed from different food sources (mainly tomato products) and distributed to corporal tissues where it maintains its antioxidant properties. This absorption varies depending on various factors such as food source, food processing, and other components in the diet. The human body is unable to synthesize carotenoids, such as lycopene, so a suitable diet intake is necessary to reach the adequate levels. In this review, the new developments in lycopene analysis by spectroscopic and chromatographic techniques along with mathematical modeling are also considered. These advances have made it possible to evaluate and determine the biological activity of lycopene in natural products. All this knowledge about the chemistry and biological activity of lycopene will be very helpful for the food industry, providing new opportunities in the field of food product development.Item Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity(Foods, 2020) Cebadera Miranda, Laura; Dias, Maria Inês; Barros, Lillian; Fernández Ruiz, Virginia; Cámara Hurtado, Rosa María; Del Pino, Ángel; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Morales Gómez, Patricia; Cámara Hurtado, María De La MontañaThe most relevant nutrients and bioactive compounds (soluble sugars, dietary fiber, ascorbic acid and organic acids, individual phenolic compounds, fatty acids, and tocopherols) as well as antioxidant activity have been characterized in three extra early varieties of clementine (Citrus clementina Hort ex Tan. Basol, Clemensoon and Clemenrubí) cultivated in Valencia (Spain). Clementines are a relevant source of bioactive compounds, such as vitamin C (values around 80 mg/100 g), allowing to satisfy the recommended daily intake with the consumption of a normal portion. Sucrose was the most abundant sugar, and potassium the main mineral while manganese was the least. Fat content was very low (<0.5 mg/100 g), with palmitic acid and α-tocopherol the most abundant fatty acid and vitamin E form, respectively. Flavonoids were the predominant phenolic compounds, with narirutin/naringin and (neo)hesperidin the best represented ones. The antioxidant capacity evaluated by reducing power, DPPH, and β-carotene bleaching inhibition assays was satisfactory with values similar to those reported in other citrus fruits. Thus, this fruit is a relevant source of bioactive compounds with antioxidant properties of interest for consumers and the food industry.Item A review of foods of plant origin as sources of vitamins with proven activity in oxidative stress prevention according to EFSA scientific evidence(Molecules, 2023) Ciudad Mulero, María; Domínguez Díaz, Laura; Morales Gómez, Patricia; Fernández Ruiz, Virginia; Cámara Hurtado, María De La MontañaBeyond their nutritional benefits, vitamins could decrease the risk of chronic diseases due to their potent antioxidant capacity. The present work is aimed at reviewing the state of the art regarding (1) the vitamins involved in oxidative stress prevention in accordance with the requirements established by the European Food Safety Authority (EFSA) and (2) the foods of plant origin that are sources of those vitamins and have potential benefits against oxidative stress in humans. According to the European regulations based on EFSA scientific evidence, riboflavin, vitamin C, and vitamin E are those vitamins subjected to the approved health claim "contribute to the protection of cells from oxidative stress". Scientific studies conducted in humans with some natural food sources of riboflavin (almonds, wheat germ, mushrooms, oat bran), vitamin C (guava, kale, black currant, Brussels sprouts, broccoli, orange), and vitamin E (hazelnuts, almonds, peanuts, pistachio nuts, extra virgin olive oil, dates, rye) have been performed and published in the literature. However, no food of plant origin has obtained a favorable EFSA opinion to substantiate the approval of health claims related to its potential properties related to oxidative stress prevention. Further studies (concretely, well-controlled human intervention studies) must be carried out in accordance with EFSA requirements to provide the highest level of scientific evidence that could demonstrate the potential relationship between foods of plant origin and antioxidant capacity. This review could be useful for the scientific community to study the application of health claims referring to the antioxidant capacity potentially exerted by foods of plant origin.- Project number: 406
Item El Podcast como recurso docente virtual en la comunicación sobre alimentación saludable y sostenible(2023) Cámara Hurtado, Rosa María; Cámara Hurtado, María De La Montaña; Matallana González, María Cruz; Sánchez Mata, María De Cortes; Fernández Ruiz, Virginia; Morales Gómez, Patricia; García Herrera, Patricia; Arranz Gutiérrez, Elena María; Fernández Tomé, Samuel; Ciudad Mulero, María; Domínguez Díaz, Laura; Niño Vega, Erika; Tamayo Vives, Cristina; Jaramillo Vivanco, TatianaLas herramientas de comunicación en línea se han convertido en la vía preferida por adultos y jóvenes para el acceso a la información. La situación de pandemia COVID-19 vivida en el año 2020 ha afianzado esta tendencia, y ha supuesto la incorporación de los recursos docentes en línea a la actividad diaria del profesor, ante la permanente situación de incertidumbre sobre la presencialidad total de la enseñanza. Estos recursos docentes en línea y asíncronos son versátiles, y permiten acercar la docencia al alumno en cualquier momento y lugar, además de ser accesibles a través de distintas plataformas disponibles en internet. En el ámbito docente, el Campus Virtual se ha convertido en una herramienta fundamental en la docencia universitaria donde el alumno demanda cada vez más contenidos que le permitan alcanzar los conocimientos exigidos. Dentro de las herramientas de comunicación en línea, el Podcast es un medio de comunicación directa en archivo multimedia, en formato de audio, concebido fundamentalmente para ser descargado o escuchado en línea en ordenadores o dispositivos portátiles. En la docencia universitaria, el Podcast puede ser alojado en el Campus Virtual, y su duración puede ser muy variable, ya que la duración se adapta al contenido y sobre todo a las características del receptor de la información, en este caso el alumno. La ventaja de este formato es que el estudiante puede interrumpir y continuar la escucha en el momento en que se encuentre más receptivo para la asimilación del contenido, haciendo más eficiente el proceso de enseñanza-aprendizaje a través de la escucha activa. El Podcast, por tanto, resulta una herramienta educativa innovadora, es sencilla de realizar, y no necesita grandes inversiones para ser ejecutada de forma correcta. Este formato de comunicación permite que se puedan escuchar contenidos relevantes de las asignaturas que cursa el alumno de una manera más cercana y atractiva, completando la docencia impartida por otros métodos. Item Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties(Food Chemistry, 2023) Vega, Erika N.; Dias, Mª Ines; Tardío, Javier; Molina, María; Pinela, José; Pires, Tânia, C.S.P.; Barros, Lillian; García Herrera, Patricia; Ciudad Mulero, María; Cámara Hurtado, María De La Montaña; Matallana González, María Cruz; Fernández Ruiz, Virginia; Morales Gómez, PatriciaWild edible fruits, neglected by the development of commercial agriculture, have recently aroused as a good source of natural colorants and bioactive compounds. These novel uses could cover the recent demand for healthier foods with functional properties. Prunus avium, Fragaria vesca and Vaccinium myrtillus wild fruits were characterized by individual anthocyanin profile and color CIELAB parameters, as well as phenolic fraction. In addition, some bioactivities were evaluated. In P. avium cyanidin-O-deoxyhexosyl-pentoside was the representative anthocyanin, in F. vesca pelargonidin-3-O-glucoside and in V. myrtillus delphinidin-O-hexoside. The three wild edible fruits showed interesting antioxidant activity especially in OxHLIA assays. V. myrtillus was the fruit with the best results for the bacterial growth inhibition, while F. vesca with better fungal growth inhibition. These results evidenced the richness of these wild fruits in bioactive compounds and pigments with antioxidant capacity, therefore, their potential use as natural colorants for healthier food products design.- Project number: 234
Item Generación de recursos audiovisuales español/inglés en abierto para el aprendizaje sobre el análisis sensorial de los alimentos como herramienta para la educación en una alimentación saludable, a través de la metodología APS(2022) Fernández Ruiz, Virginia; Cámara Hurtado, María De La Montaña; Matallana González, María Cruz; Sánchez Mata, María De Cortes; Morales Gómez, Patricia; Cámara Hurtado, Rosa María; García Herrera, Patricia; Ciudad Mulero, María; Domínguez Díaz, Laura; Niño Vega, Erika - Project number: 136
Item Autoevaluación formativa en inglés mediante la utilización de plataformas abiertas online de aplicación pluridisciplinar(2017) Fernández Ruiz, Virginia; Romero Aguilera, Fátima; Morales Gómez, Patricia; Sánchez Mata, María De Cortes; Cámara Hurtado, María De La Montaña; Córdoba Díaz, Damián; Córdoba Díaz, Manuel; Girbés Juán, Tomas; Jimenez López, Pilar; Chaya Romero, Carolina; Urosa Sanz, Belén; Muñoz San Roque, Isabel
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