{"id":43159,"date":"2020-07-24T02:30:14","date_gmt":"2020-07-24T00:30:14","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=43159"},"modified":"2020-07-26T10:54:29","modified_gmt":"2020-07-26T08:54:29","slug":"43159","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=43159","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria &#8211; TROFOLOGIA: \u00abEfectos de compuestos fen\u00f3licos en ar\u00e1ndanos y uvas muscadinas en la viabilidad y apoptosis de las c\u00e9lulas HepG2\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-W0FCOXQINYQ\/Xx1EabddAII\/AAAAAAAAeqE\/iHzIjztkPHYAynvkwiKfw203mVDpjRPwwCLcBGAsYHQ\/s1600\/Food_research_International.jpg\"><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-W0FCOXQINYQ\/Xx1EabddAII\/AAAAAAAAeqE\/iHzIjztkPHYAynvkwiKfw203mVDpjRPwwCLcBGAsYHQ\/s1600\/Food_research_International.jpg\" border=\"0\" data-original-width=\"198\" data-original-height=\"264\" \/><\/a>Yi, W., Akoh, C. C., Fischer, J., &amp; Krewer, G. (2006).\u00a0<a href=\"https:\/\/d1wqtxts1xzle7.cloudfront.net\/52363963\/Yi-Muscadine-Blueberry_HepG2.pdf?1490786586=&amp;response-content-disposition=inline%3B+filename%3DEffects_of_phenolic_compounds_in_blueber.pdf&amp;Expires=1595756999&amp;Signature=Fi-UqKkkqHIiegT74QkYekSmuRcW5hm6hUH69hO8-L02S81FtQcIa8ktVx71sTYZf~ZmYy9~Tk0RvCWXw3CmYEVGJ~stX4NuSGzMyjQBspFJsT2f-79tRmTXPcWkgwuwWdj6gDLlErXUhkQN8BEWAH2jX3yaH4bEjE1WYYhm8aDJXTH4vqIQXwSVrKyqKVMpozJs8hPI0Zup-w-ImBeoErILv1BZrxMed8LOOXTIRk164QG8XhojK58N0SxFEd9-WgfG~5v56CXqmL638J2cZ0q394xGyn5br89j00iCBE2WN8NtZex00rcBk0EgwXNvtFTrtWUaF-4M9HLS-T7X6Q__&amp;Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA\">Effects of phenolic compounds in blueberries and muscadine grapes on HepG2 cell viability and apoptosis<\/a>.\u00a0<i>Food research international<\/i>, 39(5), 628-638.<\/p>\n<p>FONDO: Aunque los ar\u00e1ndanos y las uvas muscadinas tienen un alto contenido de polifenoles, se han realizado pocos estudios para evaluar sus posibles efectos sobre las c\u00e9lulas cancerosas.<\/p>\n<p>OBJETIVO: El objetivo de este estudio fue evaluar sistem\u00e1ticamente los efectos de diferentes fracciones de compuestos fen\u00f3licos en ar\u00e1ndanos y uvas muscadinas en la viabilidad y apoptosis de las c\u00e9lulas de c\u00e1ncer de h\u00edgado HepG2.<\/p>\n<p>DISE\u00d1O \/ M\u00c9TODO: En este estudio se evaluaron tres variedades de ar\u00e1ndanos (&#8216;Briteblue&#8217;, &#8216;Tifblue&#8217; y &#8216;Powderblue&#8217;) y cuatro variedades de uvas muscadinas (&#8216;Carlos&#8217;, &#8216;Ison&#8217;, &#8216;Noble&#8217; y &#8216;Supreme&#8217;). Los polifenoles se extrajeron y se separaron adicionalmente en \u00e1cidos fen\u00f3licos, taninos, flavonoles y antocianinas usando un cartucho HLB y una columna LH-20. Se caracterizaron los principales compuestos de diferentes fracciones. mg \/ ml.<\/p>\n<p>RESULTADOS: Los mayores efectos inhibitorios se observaron en las fracciones de antocianinas con inhibiciones del 50% del crecimiento de la poblaci\u00f3n de c\u00e9lulas cancerosas a concentraciones de 70-150 y 100-300 \u03bcg \/ ml en ar\u00e1ndanos y uvas muscadinas, respectivamente. Las fracciones de flavonol y tanino mostraron actividades intermedias. Adem\u00e1s, la fragmentaci\u00f3n del ADN se midi\u00f3 utilizando un kit ELISA de detecci\u00f3n de muerte celular para evaluar la inducci\u00f3n de apoptosis. La fracci\u00f3n de antocianina dio como resultado un aumento de dos a cuatro veces en la fragmentaci\u00f3n del ADN en comparaci\u00f3n con el control en las uvas muscadinas y los ar\u00e1ndanos.<\/p>\n<p>CONCLUSI\u00d3N: Estos hallazgos de inhibici\u00f3n del crecimiento de c\u00e9lulas cancerosas e inducci\u00f3n de apoptosis sugieren que los ar\u00e1ndanos y las uvas muscadinas pueden contribuir a la reducci\u00f3n del riesgo de c\u00e1ncer de h\u00edgado.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yi, W., Akoh, C. C., Fischer, J., &amp; Krewer, G. (2006).\u00a0Effects of phenolic compounds in blueberries and muscadine grapes on HepG2 cell viability and apoptosis.\u00a0Food research international, 39(5), 628-638. FONDO: Aunque los ar\u00e1ndanos y las uvas muscadinas tienen un alto contenido de polifenoles, se han realizado pocos estudios para evaluar sus posibles efectos sobre las [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-43159","post","type-post","status-publish","format-standard","hentry","category-naturopatia-alimentaria-trofologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Efectos de compuestos fen\u00f3licos en ar\u00e1ndanos y uvas muscadinas en la viabilidad y apoptosis de las c\u00e9lulas HepG2&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=43159\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Efectos de compuestos fen\u00f3licos en ar\u00e1ndanos y uvas muscadinas en la viabilidad y apoptosis de las c\u00e9lulas HepG2&quot; -\" \/>\n<meta property=\"og:description\" content=\"Yi, W., Akoh, C. C., Fischer, J., &amp; Krewer, G. (2006).\u00a0Effects of phenolic compounds in blueberries and muscadine grapes on HepG2 cell viability and apoptosis.\u00a0Food research international, 39(5), 628-638. 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