Llibres / Capítols de llibre (Nutrició, Ciències de l'Alimentació i Gastronomia)

URI permanent per a aquesta col·leccióhttps://diposit.ub.edu/handle/2445/21590

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Guia de plantes d'ús alimentari al recinte de Torribera : coneixement i usos culinaris
(Onlean Editorial, 2025-04) Puiggròs, Clàudia; Ruiz Pascua, Marta; Gaspar, Maria Clara de Moraes Prata, 1985-; Barba, Amanda; Vallès Xirau, Joan, 1959-; Talavera Roma, Marc; Solans, Marta; Zerpa, Carolina
Als marges dels carrers i a les zones verdes de les nostres ciutats hi creixen plantes silvestres a les quals històricament s’ha donat un ús alimentari, medicinal o d'algun altre tipus. Aquestes plantes estan caient en l’oblit i, sobretot, en desús, però tenen un valor nutritiu, gastronòmic, medicinal, artesanal i cultural, que volem contribuir a revalorari divulgar. Aquests motius ens han portat a elaborari presentar-vos la "Guia de plantes d’ús alimentari alrecinte de Torribera: coneixements i usos culinaris” , en la qualtrobareu 54 plantes identificades i localitzades al Recinte de Torribera, a Santa Coloma de Gramenet, juntament amb una succinta informació sobre les parts consumibles de la planta, l’època de consum, possibles usos culinaris i idees per a la preparació de receptes. Les il·lustracions permeten de fer-se una idea de les característiques botàniques de cada planta. La prospecció, la catalogació i les fotografies han estat realitzades per un equip multidisciplinari de persones que formen part de l’Associació Observatori de l’Alimentació, el Laboratori de Botànica de la Facultat de Farmàcia i Ciències de l'Alimentació (Universitat de Barcelona), l’Institut d’Estudis Catalans, el Col·lectiu Eixarcolanti l’Associació Cuchara.
Sensory Analysis in Quality Control: The Gin as an Example
(IntechOpen, 2011-07-07) Riu Aumatell, Montserrat
The quality of a food product could be defined by different ways from a widely manner to a more detailed one. One of the most usual meanings is define the quality as “in conformity with consumer’s requirements and acceptance, is determined by their sensory attributes, chemical composition, physical properties, and level of microbiological and toxicological contaminants, shelf-life, packaging and labelling”. In order to manage the quality of a food product most industries have defined quality control and quality assurance programs. In the recent years, a lot of companies have established a quality control/sensory program especially the food industry. Frequently the quality control of a food needs some multidisciplinary approaches. In the last years, the advances in instrumental techniques have been enormous, increasingly the sensitivity and selectivity of the analytes detection so the control of chemical composition or toxicological contaminants must be easier. In spite of these the perception of flavour product usually must be measured by sensory analysis. But only some of the food industry use a sensory program compared to other disciplines (Muñoz, 2002). However some companies confirmed a relationship between instrumental and sensory measurements. The sensory analysis is a scientific discipline in which man is a measure instrument. It is often defined as “a discipline used to evoke, measure, analyse and interpret reactions to the characteristics of foods and similar materials as they are perceived by the sense of sight, smell, taste, touch and hearing” (Mc Ilveen & Armstrong, 1996; Piggott, et al., 1998). The latter has the same requirements as the chemical determinations, thus it means, it must be accurate, precise and valid. The discipline of sensory analysis use scientific principles drawn back from food science, physiology, psychology and statistics (Piggott, et al., 1998). The sensory quality is much difficult because it depends not only of food characteristics but of the consumer (Costell, 2002). Thus sensory quality could be product oriented or consumer oriented. Therefore, the role of sensory analysis in the food industry could be more important than it is actually. Sensory analysis have different approaches, requirements, and practical applicability and usually requires a lot of time, difficulties in analyzing data and the expertise are not always available. Is difficult organize a trained panel test, to have the adequate reference standards, and difficulties in focus the objective for the analysis so to perform the optimum sensorial test...
Effects of Dietary Fiber Intake on Cardiovascular Risk Factors
(IntechOpen, 2012-03) Arranz, Sara; Medina Remón, Alexander; Lamuela Raventós, Rosa Ma.; Estruch Riba, Ramon
A healthy dietary pattern is characterized by a high consumption of non-refined grains, legumes, nuts, fruits and vegetables; relatively high intake of total fat, mainly derived from olive oil; moderate to high intake of fish and poultry; dairy products (usually as yogurt or cheese) in small amounts; low consumption of red meat and meat products; and moderate alcohol intake, usually in the form of red wine with meals (Willett et al., 1995). Therefore, a high consumption of fiber-rich foods is one of the characteristic features of a healthy diet. Dietary fiber (DF) has received much attention in nutritional epidemiology. Observational studies have consistently shown that DF intake is associated with reduced cardiovascular risk, including ischemic heart disease (Rimm et al., 1996a; Todd et al., 1999; Liu et al., 2002; Mozaffarian et al., 2003a) and stroke (Ascherio et al., 1998; Oh et al., 2005; Salmeron et al., 1997)), and a lower risk of diabetes (Meyer et al., 2000; Liu, 2003b). Clinical trials have also suggested that DF supplementation has beneficial effects on risk factors, such as blood pressure, serum lipids, insulin sensitivity and diabetic metabolic control (Streppel et al., 2005b; Brown et al., 1999; Anderson et al., 2000; Chandalia et al., 2000a; Ludwig et al., 1999)
An Overview of Global Flavonoid Intake and its Food Sources
(IntechOpen, 2017-08-23) Escobar‐Cévoli, Romina; Castro‐Espín, Carlota; Béraud, Virginie; Buckland, Genevieve; Zamora-Ros, Raul
Dietary patterns and food availability differ greatly between regions and countries around the world. As a result, there is a large variability in the intake of total flavonoids and flavonoid subclasses, and subsequently in their major food sources. However, we need to be aware of certain methodological issues when we compare studies on flavonoid intake. In order to evaluate the intake of flavonoids, the different potential dietary assessment methodologies (dietary questionnaires and biomarkers) will be presented. Advantages and limitations of using of the two main food composition databases on flavonoids (US Department of Agriculture and Phenol-Explorer databases) will be discussed. The intake of total flavonoid and flavonoid subclasses in the various studies around the world will be comprehensively reviewed. The major food sources of flavonoids by region/country will be described. The main determinants of the intake of flavonoids will be explained as well. Calculating the intake of flavonoids is the first step before estimating their potential protective effects against chronic diseases and is an essential step for developing future dietary guidelines on flavonoids.
Effects of dietary fiber intake on cardiovascular risk factors
(IntechOpen, 2012-03-21) Arranz Martínez, Sara; Medina Remón, Alexander; Lamuela Raventós, Rosa Ma.; Estruch Riba, Ramon
A healthy dietary pattern is characterized by a high consumption of non-refined grains, legumes, nuts, fruits and vegetables; relatively high intake of total fat, mainly derived from olive oil; moderate to high intake of fish and poultry; dairy products (usually as yogurt or cheese) in small amounts; low consumption of red meat and meat products; and moderate alcohol intake, usually in the form of red wine with meals (Willett et al., 1995). Therefore, a high consumption of fiber-rich foods is one of the characteristic features of a healthy diet. Dietary fiber (DF) has received much attention in nutritional epidemiology. Observational studies have consistently shown that DF intake is associated with reduced cardiovascular risk, including ischemic heart disease (Rimm et al., 1996a; Todd et al., 1999; Liu et al., 2002; Mozaffarian et al., 2003a) and stroke (Ascherio et al., 1998; Oh et al., 2005; Salmeron et al., 1997)), and a lower risk of diabetes (Meyer et al., 2000; Liu, 2003b). Clinical trials have also suggested that DF supplementation has beneficial effects on risk factors, such as blood pressure, serum lipids, insulin sensitivity and diabetic metabolic control (Streppel et al., 2005b; Brown et al., 1999; Anderson et al., 2000; Chandalia et al., 2000a; Ludwig et al., 1999).
The Alkaloids of the Madangamine Group
(Elsevier, 2015) Amat Tusón, Mercedes; Pérez Bosch, Maria; Ballette, Roberto; Proto, Stefano; Bosch Cartes, Joan
This chapter is focused on madangamines, a small group of complex diamine alkaloids isolated from marine sponges of the order Haplosclerida, and covers their isolation, characterization, biogenesis, biological activity, and synthesis. Structurally, madangamines are pentacyclic alkaloids with an unprecedented skeletal type, characterized by a common diazatricyclic core and two peripheral macrocyclic rings. The isolation of these alkaloids from Xestospongia ingens (madangamines A E) and Pachychalina alcaloidifera (madangamine F) is described in detail. Physical and complete spectroscopic 1H and 13C NMR data are included. The proposed biogenesis of madangamines from ammonia, a functionalized three-carbon unit, and saturated or unsaturated linear long-chain dialdehydes, via partially reduced bis-alkylpyridine macrocycles, is discussed. The synthesis of alkaloids of the madangamine group has been little explored, with only one total synthesis reported so far, that of (þ)-madangamine D. This review also describes several model synthetic approaches to the diazatricyclic ABC core of these alkaloids, as well as model studies on the construction of the (Z,Z)-unsaturated 11-membered E macrocycle common to madangamines A E, the 13- and 14-membered D rings of madangamines C E, and the all-cistriunsaturated 15-membered D ring of madangamine A. Some members of this group have shown significant in vitro cytotoxicity against a number of cancer cell lines.
Dietary exposure biomarkers in nutritional intervention and observational studies to discover biomarkers of intake and disease risk through an HPLC-QToF-MS metabolomics approach
(Research Signpost, 2017) Garcia Aloy, Mar; Llorach, Rafael; Urpí Sardà, Mireia; Vázquez Fresno, Rosa; Jáuregui Pallarés, Olga; Andrés Lacueva, Ma. Cristina
Recent advances in pharmaceutical sciences VII
(Research Signpost, 2017) Muñoz-Torrero López-Ibarra, Diego; Riu Aumatell, Montserrat; Feliu José, Carlos
The E-book series Recent Advances in Pharmaceutical Sciences reports research contributions from different areas of the multidisciplinary field of Pharmaceutical Sciences. This seventh volume consists of nine chapters, mainly dealing with the fields of botany, physiology, food science, biochemistry & molecular biology, plant physiology, microbiology, parasitology, pharmacology, and medicinal chemistry.
Benefits of polyphenol intake on the cardiovascular risk parameter
(Research Signpost, 2016) Tresserra i Rimbau, Anna; Lamuela Raventós, Rosa Ma.
Polyphenols are a large and heterogeneous group of compounds widely distributed in fruits, vegetables, cereals and their products such as coffee or wine. These bioactive compounds can ameliorate our health by improving certain risk factors, especially the cardiovascular ones. Thus, many investigations have focused on the effects of some polyphenols and polyphenol-rich foods on cardiovascular and other chronic diseases.
The role of diet and physical activity in children and adolescents with ADHD
(Research Signpost, 2015) Izquierdo Pulido, Maria; Ríos Hernández, Alejandra Margarita; Farran, Andreu; Alda Díez, José Ángel
ADHD (Attention Deficit and Hyperactive Disorder) is the most common neurobehavioral disorder of childhood, presenting with pervasive and impairing symptoms of inattention, hyperact ivity, impulsivity, or a combination. There is scientific evidence that some dietary and physical activity strategies may be useful to improve the symptoms of ADHD and benefit the social, cognitive and academic performance of children and adolescents with ADHD. The purpose of our study was to review the scientific literature on the role of diet and physical activity in ADHD symptomatology up to date.
Organic chicken product authentication: state-of-the-art and future perspectives
(Research Signpost, 2014) Tres Oliver, Alba; Codony Salcedo, Rafael; Guardiola Ibarz, Francesc
Organic food products are highly susceptible to fraud. Currently, administrative controls are conducted to detect fraud, but having an analytical tool able to verify the organic identity of food would be very supportive. The state-of-the-art in food authentication relies on fingerprinting approaches that find characteristic analytical patterns to unequivocally identify authentic products. While wide research on authentication has been conducted for other commodities, the authentication of organic chicken products is still in its infancy. Challenges include finding fingerprints to discriminate organic from conventional products, and recruiting sample sets that cover natural variability. Future research might be oriented towards developing new authentication models for organic feed, eggs and chicken meat, keeping models updated and implementing them into regulations. Meanwhile, these models might be very supportive to the administrative controls directing inspections towards suspicious fraudulent samples.
Cava (Spanish sparkling wine) aroma: composition and determination methods
(Transworld Research Network, 2013) Riu Aumatell, Montserrat; Torrens, Jordi; Buxaderas Sánchez, Susana; López Tamames, Elvira
Cava (Spanish sparkling wine) is one of the most important quality sparkling wines in Europe. It is produced by the traditional method in which a base wine is re-fermented and aged in the same bottle that reaches the consumer. The special ageing in contact with lees gives the cava a particular bouquet with toasty, sweet or lactic notes. These nuances could be related with the chemical composition of aroma. The methods required to analyze the flavor of cava are revised. Three approaches are necessary to obtain a wider profile: chemical, olfactometric and sensory.
Recent advances in pharmaceutical sciences III
(Transworld Research Network, 2013) Muñoz-Torrero López-Ibarra, Diego; Cortés Lucas, Amparo; Mariño Hernández, Eduardo L.
Nutritional genomics. A new approach in nutrition research
(Transworld Research Network, 2012) Oleaga Sancho, Carlota; Ciudad i Gómez, Carlos Julián; Noé Mata, Verónica; Izquierdo Pulido, Maria
There is an increasing evidence that nutritional genomics represents a promise to improve public health. This goal will be reached by highlighting the mechanisms through which diet can reduce the risk of common polygenic diseases. Nutritional genomics applies high throughput functional genomic technologies and molecular tools in nutrition research, allowing a more precise and accurate knowledge of nutrient-genome interactions in both health and disease. Understanding the inter-relationships among genes, genes products, and dietary habits is fundamental to identify those who will benefit the most or be placed at risk by nutritional interventions. This chapter provides an overview of this novel nutritional approach, including the most relevant results of our recent research on the nutrigenomic effects of food polyphenols on cancer cells. Those studies would highlight the molecular mechanisms underlying the chemopreventive effects of those bioactive food compounds.
Effect of cocoa powder in the prevention of cardiovascular disease: biological, consumption and inflammatory biomarkers. A metabolomic approach
(Transworld Research Network, 2011) Urpí Sardà, Mireia; Llorach, Rafael; Monagas, Maria; Khan, Nasiruddin; Rotchés Ribalta, Maria; Roura Carvajal, Elena; Lamuela Raventós, Rosa Ma.; Estruch Riba, Ramon; Andrés Lacueva, Ma. Cristina
Numerous health benefits have been attributed to cocoa and its derived products in the last decade including antioxidant, anti-platelet and positive effects on lipid metabolism and vascular function. Inflammation plays a key role in the initiation and progression of atherosclerosis. However, cocoa feeding trials focused on inflammation are still rare and the results yielded are controversial. Health effects derived from cocoa consumption have been partly attributed to its polyphenol content, in particular of flavanols. Bioavailability is a key issue for cocoa polyphenols in order to be able to exert their biological activities. In the case of flavanols, bioavailability is strongly influenced by several factors, such as their degree of polymerization and the food matrix in which the polyphenols are delivered. Furthermore, gut has become an active site for the metabolism of procyanidins (oligomeric and polymeric flavanols). Estimation of polyphenol consumption or exposure is also a very challenging task in Food and Nutrition Science in order to correlate the intake of phytochemicals with in vivo health effects. In the area of nutrition, modern analytical techniques based on mass spectrometry are leading to considerable advances in targeted metabolite analysis and particularly in Metabolomics or global metabolite analysis. In this chapter we have summarized the most relevant results of our recent research on the bioavailability of cocoa polyphenols in humans and the effect of the matrix in which cocoa polyphenols are delivered considering both targeted analysis and a metabolomic approach. Furthermore, we have also summarized the effect of long-term consumption of cocoa powder in patients at high risk of cardiovascular disease (CVD) on the inflammatory biomarkers of atherosclerosis.

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