Concepción Sánchez-Moreno

Summary

Country: Spain

Publications

  1. ncbi request reprint Consumption of high-pressurized vegetable soup increases plasma vitamin C and decreases oxidative stress and inflammatory biomarkers in healthy humans
    Concepción Sánchez-Moreno
    Nutrition and Neurocognition Laboratory, Jean Mayer U S D A Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA
    J Nutr 134:3021-5. 2004
  2. ncbi request reprint Antioxidant activity and metabolite profile of quercetin in vitamin-E-depleted rats
    Clement K Ameho
    Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA
    J Nutr Biochem 19:467-74. 2008
  3. doi request reprint Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields
    Concepción Sánchez-Moreno
    Department of Plant Foods Science and Technology, Instituto del Frio, Consejo Superior de Investigaciones Cientificas CSIC, Ciudad Universitaria, Madrid, Spain
    Crit Rev Food Sci Nutr 49:552-76. 2009
  4. ncbi request reprint Antioxidant activity of selected Spanish wines in corn oil emulsions
    C Sanchez-Moreno
    Department of Food Science and Technology, University of California, Davis, California 95616, USA
    J Agric Food Chem 48:5581-7. 2000
  5. doi request reprint Stroke: roles of B vitamins, homocysteine and antioxidants
    Concepción Sánchez-Moreno
    Department of Plant Foods Science and Technology, Instituto del Frio, CSIC, Madrid, Spain
    Nutr Res Rev 22:49-67. 2009
  6. ncbi request reprint Effect of a blueberry nutritional supplement on macronutrients, food group intake, and plasma vitamin E and vitamin C in US athletes
    Concepción Sánchez-Moreno
    Department of Plant Foods Science and Technology, Instituto del Frio, Consejo Superior de Investigaciones Cientificas, Ciudad Universitaria, Madrid, Spain
    Int J Food Sci Nutr 59:327-38. 2008
  7. ncbi request reprint Mediterranean vegetable soup consumption increases plasma vitamin C and decreases F2-isoprostanes, prostaglandin E2 and monocyte chemotactic protein-1 in healthy humans
    Concepción Sánchez-Moreno
    Nutrition and Neurocognition Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111, USA
    J Nutr Biochem 17:183-9. 2006
  8. ncbi request reprint Intake of Mediterranean vegetable soup treated by pulsed electric fields affects plasma vitamin C and antioxidant biomarkers in humans
    Concepción Sánchez-Moreno
    Department of Plant Foods Science and Technology, Instituto del Frio CSIC, Madrid, Spain
    Int J Food Sci Nutr 56:115-24. 2005
  9. ncbi request reprint Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans
    Concepción Sánchez-Moreno
    Nutrition and Neurocognition Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA
    J Nutr Biochem 15:601-7. 2004
  10. ncbi request reprint Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry
    Concepción Sánchez-Moreno
    Nutrition and Neurocognitive Laboratory, Jean Mayer Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, Massachusetts 02111, USA
    J Agric Food Chem 51:4889-96. 2003

Collaborators

Detail Information

Publications23

  1. ncbi request reprint Consumption of high-pressurized vegetable soup increases plasma vitamin C and decreases oxidative stress and inflammatory biomarkers in healthy humans
    Concepción Sánchez-Moreno
    Nutrition and Neurocognition Laboratory, Jean Mayer U S D A Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA
    J Nutr 134:3021-5. 2004
    ..Consumption of the vegetable soup decreases oxidative stress and biomarkers of inflammation, which indicates that the protective effect of vegetables may extend beyond their antioxidant capacity...
  2. ncbi request reprint Antioxidant activity and metabolite profile of quercetin in vitamin-E-depleted rats
    Clement K Ameho
    Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA
    J Nutr Biochem 19:467-74. 2008
    ..However, vitamin E status appears to enhance the distribution of isorhamnetin into the circulation and its disposition in muscle...
  3. doi request reprint Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields
    Concepción Sánchez-Moreno
    Department of Plant Foods Science and Technology, Instituto del Frio, Consejo Superior de Investigaciones Cientificas CSIC, Ciudad Universitaria, Madrid, Spain
    Crit Rev Food Sci Nutr 49:552-76. 2009
    ..These studies could contribute to select the most appropriate processing parameters to obtain safe, high-quality, nutritional, and functional vegetable food...
  4. ncbi request reprint Antioxidant activity of selected Spanish wines in corn oil emulsions
    C Sanchez-Moreno
    Department of Food Science and Technology, University of California, Davis, California 95616, USA
    J Agric Food Chem 48:5581-7. 2000
    ....
  5. doi request reprint Stroke: roles of B vitamins, homocysteine and antioxidants
    Concepción Sánchez-Moreno
    Department of Plant Foods Science and Technology, Instituto del Frio, CSIC, Madrid, Spain
    Nutr Res Rev 22:49-67. 2009
    ..A better understanding of mechanisms, along with well-designed controlled clinical trials will allow further progress in this area...
  6. ncbi request reprint Effect of a blueberry nutritional supplement on macronutrients, food group intake, and plasma vitamin E and vitamin C in US athletes
    Concepción Sánchez-Moreno
    Department of Plant Foods Science and Technology, Instituto del Frio, Consejo Superior de Investigaciones Cientificas, Ciudad Universitaria, Madrid, Spain
    Int J Food Sci Nutr 59:327-38. 2008
    ....
  7. ncbi request reprint Mediterranean vegetable soup consumption increases plasma vitamin C and decreases F2-isoprostanes, prostaglandin E2 and monocyte chemotactic protein-1 in healthy humans
    Concepción Sánchez-Moreno
    Nutrition and Neurocognition Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111, USA
    J Nutr Biochem 17:183-9. 2006
    ..Drinking gazpacho (500 ml/day) significantly increases plasma concentrations of vitamin C and significantly decreases 8-epi-PGF2alpha, PGE2 and MCP-1 concentrations in healthy humans...
  8. ncbi request reprint Intake of Mediterranean vegetable soup treated by pulsed electric fields affects plasma vitamin C and antioxidant biomarkers in humans
    Concepción Sánchez-Moreno
    Department of Plant Foods Science and Technology, Instituto del Frio CSIC, Madrid, Spain
    Int J Food Sci Nutr 56:115-24. 2005
    ..018; and r = -0.743, P = 0.0004, respectively). To summarize, drinking two servings (500 ml) of PEF-treated or FM gazpacho daily increases plasma vitamin C and significantly decreases 8-epiPGF(2alpha) concentrations in healthy humans...
  9. ncbi request reprint Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans
    Concepción Sánchez-Moreno
    Nutrition and Neurocognition Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA
    J Nutr Biochem 15:601-7. 2004
    ..Plasma levels of vitamin C and 8-epiPGF(2alpha) were inversely correlated. Pulsed electric fields-preservation of orange juice retains the vitamin C bioavailability and antioxidant properties of fresh juice with a longer shelf-life...
  10. ncbi request reprint Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry
    Concepción Sánchez-Moreno
    Nutrition and Neurocognitive Laboratory, Jean Mayer Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, Massachusetts 02111, USA
    J Agric Food Chem 51:4889-96. 2003
    ..04 +/- 0.81 mmol of TE, 0.47 +/- 0.15 mmol of TE, and 2.42 +/- 0.88 mmol of TE of ORAC(PE)/day, respectively...
  11. ncbi request reprint Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing
    Concepción Sánchez-Moreno
    Department of Plant Foods Science and Technology, Instituto del Frio, CSIC, C Jose Antonio Novais 10, Ciudad Universitaria, E 28040 Madrid, Spain
    J Agric Food Chem 53:4403-9. 2005
    ..In summary, HP and PEF technologies were more effective than HPT treatment in preserving bioactive compounds and RSC of freshly squeezed orange juice...
  12. ncbi request reprint Effect of orange juice intake on vitamin C concentrations and biomarkers of antioxidant status in humans
    Concepción Sánchez-Moreno
    Nutrition and Neurocognitive Laboratory, Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111, USA
    Am J Clin Nutr 78:454-60. 2003
    ..Consumption of fruit and vegetables is associated with improved health and a decreased prevalence of chronic degenerative processes...
  13. ncbi request reprint High-pressurized orange juice consumption affects plasma vitamin C, antioxidative status and inflammatory markers in healthy humans
    Concepción Sánchez-Moreno
    Nutrition and Neurocognitive Laboratory, Jean Mayer U S Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA
    J Nutr 133:2204-9. 2003
    ..037). Drinking orange juice increases plasma vitamin C, and decreases 8-epiPGF(2alpha) and PGE(2) levels in humans, which may help reduce the risk of chronic diseases...
  14. ncbi request reprint Decreased levels of plasma vitamin C and increased concentrations of inflammatory and oxidative stress markers after stroke
    Concepción Sánchez-Moreno
    Nutrition and Neurocognition Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Boston, Mass 02111, USA
    Stroke 35:163-8. 2004
    ....
  15. ncbi request reprint Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage
    Concepción Sánchez-Moreno
    Department of Plant Foods Science and Technology, Instituto del Frio, Consejo Superior de Investigaciones Cientificas CSIC, Ciudad Universitaria, 28040 Madrid, Spain
    J Agric Food Chem 51:647-53. 2003
    ..16%, respectively). These losses could be influenced by the depleted protection of vitamin C toward carotenoid oxidation during the same period. A similar trend was found in provitamin A carotenoids for the different treated juices...
  16. ncbi request reprint Evaluation of chemical and physical (high-pressure and temperature) treatments to improve the safety of minimally processed mung bean sprouts during refrigerated storage
    Marina Munoz
    Department of Plant Foods Science and Technology, Instituto del Frío Consejo Superior de Investigaciones, Jose Antonio Novais, 10, E 28040 Madrid, Spain
    J Food Prot 69:2395-402. 2006
    ..However, the sprouts that received washing treatments with water, sodium hypochlorite, and hydrogen peroxide exhibited increases in aerobic mesophilic and fecal coliform counts after 3 days of storage at 4 degrees C...
  17. ncbi request reprint Effects of high pressure and mild heat on endogenous microflora and on the inactivation and sublethal injury of Escherichia coli inoculated into fruit juices and vegetable soup
    Marina Munoz
    Department of Plant Foods Science and Technology, Instituto del Frio CSIC, Jose Antonio Novais, 10, E 28040, Madrid, Spain
    J Food Prot 70:1587-93. 2007
    ..Sublethal injury of E. coli occurred as pressure and temperature increased. Nearly all of the E. coli cells were injured at 350 MPa and 20 degrees C in fruit juices and after all treatments in vegetable soup...
  18. doi request reprint Fatty acids, sterols, and antioxidant activity in minimally processed avocados during refrigerated storage
    Lucía Plaza
    Department of Plant Foods Science and Technology, Instituto del Frio, Consejo Superior de Investigaciones Cientificas CSIC, Ciudad Universitaria, Madrid, Spain
    J Agric Food Chem 57:3204-9. 2009
    ..AE values were quite similar among treatments. Hence, minimal processing can be a useful tool to preserve health-related properties of avocado fruit...
  19. ncbi request reprint Dietary fat type affects vitamins C and E and biomarkers of oxidative status in peripheral and brain tissues of golden Syrian hamsters
    Concepción Sánchez-Moreno
    Nutrition and Neurocognition Laboratory, Cardiovascular Nutrition Research Laboratory, Jean Mayer U S Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA
    J Nutr 134:655-60. 2004
    ..03) plasma uric acid concentration than the other groups. The results of this study provide new evidence concerning the effect of dietary fat on antioxidant status, which is important for the maintenance of good health...
  20. doi request reprint Hyaluronidase inhibiting activity and radical scavenging potential of flavonols in processed onion
    Diana González-Peña
    Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition ICTAN, Spanish National Research Council CSIC, Jose Antonio Novais 10, Ciudad Universitaria, ES 28040 Madrid, Spain
    J Agric Food Chem 61:4862-72. 2013
    ....
  21. ncbi request reprint Protective effect of vitamin C against the ethanol mediated toxic effects on human brain glial cells
    Concepción Sánchez-Moreno
    Nutrition and Neurocognitive Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA
    J Nutr Biochem 14:606-13. 2003
    ..In summary, HA supplemented with vit-C were significantly more resistant to the ethanol-mediated toxic effects...
  22. doi request reprint Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography-mass spectrometry (HS GC-MS)
    Clara Colina-Coca
    Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition ICTAN, Spanish National Research Council CSIC, Jose Antonio Novais 10, Ciudad Universitaria, ES 28040 Madrid, Spain
    Talanta 103:137-44. 2013
    ..HP at 200 and 400 MPa/25°C/5 min were the least detrimental treatments to the total fraction of volatile compounds, not affecting or even increasing the levels of some volatile compounds...
  23. pmc Potential anti-inflammatory, anti-adhesive, anti/estrogenic, and angiotensin-converting enzyme inhibitory activities of anthocyanins and their gut metabolites
    Maria Hidalgo
    Institute of Food Science, Food Technology and Nutrition ICTAN, Spanish National Research Council CSIC, Ciudad Universitaria, Jose Antonio Novais 10, 28040, Madrid, Spain
    Genes Nutr 7:295-306. 2012
    ....