{"id":44619,"date":"2020-11-02T02:30:38","date_gmt":"2020-11-02T01:30:38","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=44619"},"modified":"2020-11-03T16:55:23","modified_gmt":"2020-11-03T15:55:23","slug":"area-de-conocimiento-tecnologia-naturopatica-o-naturopatia-aplicada-modulo-naturopatia-fitocomplementaria-herbologia-actividad-antioxidante-de-algunos-componentes-fenolicos-del-pimiento-verde","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=44619","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Fitocomplementaria &#8211; HERBOLOGIA: \u00abActividad antioxidante de algunos componentes fen\u00f3licos del pimiento verde (Piper nigrum L.) y macis de nuez moscada fresca (Myristica fragrans)\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-QMFUbC9zYQ0\/X6F8p-QJx8I\/AAAAAAAAgfQ\/6foVDC7gVBMVsXzwWQpfSwHPZdR3PMkVACLcBGAsYHQ\/s150\/Food_Chemistry.gif\"><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-QMFUbC9zYQ0\/X6F8p-QJx8I\/AAAAAAAAgfQ\/6foVDC7gVBMVsXzwWQpfSwHPZdR3PMkVACLcBGAsYHQ\/s0\/Food_Chemistry.gif\" border=\"0\" data-original-height=\"150\" data-original-width=\"113\" \/><\/a>Chatterjee, S., Niaz, Z., Gautam, S., Adhikari, S., Variyar, P. S., &amp; Sharma, A. (2007). <a href=\"https:\/\/scholar.google.com\/scholar_url?url=https:\/\/www.academia.edu\/download\/50549133\/Antioxidant_activity_of_some_phenolic_co20161125-29656-19oorr2.pdf&amp;hl=es&amp;sa=T&amp;oi=gsb-gga&amp;ct=res&amp;cd=0&amp;d=11657376928174254017&amp;ei=P32hX8qfFIqVmgHjkJo4&amp;scisig=AAGBfm3x_m23t8fbR_O00m_GMaI4kitmOQ\">Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans)<\/a>.\u00a0<i>Food chemistry,<\/i>\u00a0101(2), 515-523.<\/p>\n<p>Se evalu\u00f3 el potencial antioxidante de los compuestos fen\u00f3licos del pimiento verde (Piper nigrum L.) y los lignanos de la macis fresca (Myristica fragrans) por su capacidad para eliminar el radical 1,1\u2032-difenil-2-picrilhidrazilo (DPPH), inhibir la peroxidaci\u00f3n de l\u00edpidos y proteger Da\u00f1o del ADN plasm\u00eddico por exposici\u00f3n a radiaci\u00f3n gamma.<\/p>\n<p>Los valores de CE50 de los principales compuestos fen\u00f3licos del pimiento verde, a saber, gluc\u00f3sido de 3,4-dihidroxifenil etanol, 3,4-dihidroxi-6- (N-etilamino) benzamida y gluc\u00f3sidos de \u00e1cido fen\u00f3lico, fueron de 0,076, 0,27 y 0,12 mg \/ ml. , respectivamente, lo que sugiere una alta actividad captadora de radicales de estos fen\u00f3licos. Estos resultados se confirmaron adem\u00e1s con voltamperometr\u00eda c\u00edclica. El extracto de acetona de nuez moscada macis y sus subsiguientes fracciones aisladas por TLC constituidas principalmente por lignanos, seg\u00fan lo revelado por el an\u00e1lisis GC-MS.<\/p>\n<p>Los compuestos principales se identificaron provisionalmente a partir de su patr\u00f3n de fragmentaci\u00f3n espectral de masas. La capacidad de captaci\u00f3n de radicales DPPH del extracto de acetona, as\u00ed como sus fracciones, fue comparativamente menor que la de los fen\u00f3licos de pimiento verde. Por el contrario, estas fracciones ten\u00edan una mayor capacidad para inhibir la oxidaci\u00f3n de l\u00edpidos que los fen\u00f3licos de la pimienta, como lo revel\u00f3 el ensayo de \u00e1cido \u03b2-caroteno-linoleico.<\/p>\n<p>Un papel protector del ADN de estos compuestos incluso en dosis tan altas como 5 kGy sugiri\u00f3 adem\u00e1s el uso potencial de pimiento verde y nuez moscada fresca y sus extractos como nutrac\u00e9uticos para prevenir el da\u00f1o oxidativo en las c\u00e9lulas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chatterjee, S., Niaz, Z., Gautam, S., Adhikari, S., Variyar, P. S., &amp; Sharma, A. (2007). Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans).\u00a0Food chemistry,\u00a0101(2), 515-523. Se evalu\u00f3 el potencial antioxidante de los compuestos fen\u00f3licos del pimiento verde (Piper nigrum L.) y los lignanos de la [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-44619","post","type-post","status-publish","format-standard","hentry","category-naturopatia-fitocomplementaria-herbologia"],"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 Fitocomplementaria - HERBOLOGIA: &quot;Actividad antioxidante de algunos componentes fen\u00f3licos del pimiento verde (Piper nigrum L.) y macis de nuez moscada fresca (Myristica fragrans)&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=44619\" \/>\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 Fitocomplementaria - HERBOLOGIA: &quot;Actividad antioxidante de algunos componentes fen\u00f3licos del pimiento verde (Piper nigrum L.) y macis de nuez moscada fresca (Myristica fragrans)&quot; -\" \/>\n<meta property=\"og:description\" content=\"Chatterjee, S., Niaz, Z., Gautam, S., Adhikari, S., Variyar, P. 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