Paola Quifer-Rada
University of Barcelona
ExcretionInternal medicineEndocrinologyMass spectrometryBioavailabilityChemistryIsoxanthohumolMediterranean dietUrineContext (language use)CarotenoidPopulationOlive oilFood scienceChromatographyBiochemistryFecesPolyphenolMedicineBiomarker (medicine)ProanthocyanidinBiologyCrossover study
40Publications
12H-index
921Citations
Publications 28
Newest
#1Cristina Magdaleno-Tapia (CSIC: Spanish National Research Council)
#2Paola Quifer-RadaH-Index: 12
Last. Jara Pérez-Jiménez (University of Barcelona)
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Abstract Due to the health benefits associated with proanthocyanidins (PAs), it is useful to identify dietary PA biomarkers that can be determined by simple methods. Since increased levels of circulating PA metabolites are associated with increased fecal PA content, this study explores the spectrophotometric measurement of fecal PA content and its use as a biomarker of PA intake. To this end, fecal PA content was measured using an adaptation of Porter’s spectrophotometric method in samples from ...
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#1José de Alvarenga (USP: University of São Paulo)H-Index: 6
#1José Fernando Rinaldi de Alvarenga (USP: University of São Paulo)H-Index: 10
Last. Rosa M. Lamuela-RaventósH-Index: 98
view all 6 authors...
Abstract Most of daily eaten food are cooked, which helps in absorbing nutrients and phytochemicals, but at the same time it can decrease its content. Currently, the impact of cooking has been studied that could influence food health related compounds, but they have a limited view of compounds by not consider molecular structural modifications and new compounds formation. An untargeted approach using LC-ESI-LQT-Orbitrap-MS/MS and univariate/multivariate statistical analysis was applied to unders...
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#1Viviana Sandoval (University of Barcelona)H-Index: 4
#2Antoni Femenias (University of Lleida)H-Index: 3
Last. Joana Relat (University of Barcelona)H-Index: 14
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Maqui (Aristotelia Chilensis) berry features a unique profile of anthocyanidins that includes high amounts of delphinidin-3-O-sambubioside-5-O-glucoside and delphinidin-3-O-sambubioside and has shown positive effects on fasting glucose and insulin levels in humans and murine models of type 2 diabetes and obesity. The molecular mechanisms underlying the impact of maqui on the onset and development of the obese phenotype and insulin resistance was investigated in high fat diet-induced obese mice s...
10 CitationsSource
#1Sara Hurtado-Barroso (University of Barcelona)H-Index: 7
#2Paola Quifer-Rada (Ciber)H-Index: 12
Last. Rosa M. Lamuela-Raventós (University of Barcelona)H-Index: 98
view all 6 authors...
Consumption of organic products is increasing yearly due to perceived health-promoting qualities. Several studies have shown higher amounts of phytochemicals such as polyphenols and carotenoids in foods produced by this type of agriculture than in conventional foods, but whether this increase has an impact on humans still needs to be assessed. A randomized, controlled and crossover study was carried out in nineteen healthy subjects aged 18–40 years, who all followed an organic and conventional h...
1 CitationsSource
#1José Fernando Rinaldi de Alvarenga (University of Barcelona)H-Index: 10
#2Paola Quifer-Rada (University of Barcelona)H-Index: 12
Last. Rosa M. Lamuela-Raventós (University of Barcelona)H-Index: 98
view all 6 authors...
BACKGROUND: Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean population. The aim of this study was to investigate if the sofrito technique improves the polyphenol extractability in a tomato-based sofrito sauce. RESULTS: A full factorial design was applied using mathematical models. The content of chlorogenic acid, ferulic acid hexoside and naringenin was higher in the sofrito sauce than in raw tom...
3 CitationsSource
#1Ana García-Arellano (University of Navarra)H-Index: 14
#2Miguel A. Martínez-González (University of Navarra)H-Index: 127
Last. Guillermo T. Sáez (University of Valencia)H-Index: 31
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Summary Background Inflammation is known to be related to the leading causes of death including cardiovascular disease, several types of cancer, obesity, type 2 diabetes, depression-suicide and other chronic diseases. In the context of whole dietary patterns, the Dietary Inflammatory Index (DII®) was developed to appraise the inflammatory potential of the diet. Objective We prospectively assessed the association between DII scores and all-cause mortality in two large Spanish cohorts and valuated...
32 CitationsSource
#1Anallely López-Yerena (University of Barcelona)H-Index: 6
#2Julián Lozano-Castellón (University of Barcelona)H-Index: 5
Last. Anna Vallverdú-Queralt (University of Barcelona)H-Index: 25
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Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca variety, cultivated under organic and conventional systems. The quantification and identification of individual polyphenols was carried out by liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS...
14 CitationsSource
#1José Fernando Rinaldi de Alvarenga (University of Barcelona)H-Index: 10
#2Paola Quifer-Rada (Ciber)H-Index: 12
Last. Rosa M. Lamuela-Raventós (University of Barcelona)H-Index: 98
view all 7 authors...
Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representati...
10 CitationsSource
#1Sara Hurtado-Barroso (University of Barcelona)H-Index: 7
#2Miriam Martínez-Huélamo (University of Barcelona)H-Index: 20
Last. Rosa M. Lamuela-Raventós (University of Barcelona)H-Index: 98
view all 7 authors...
Sofrito is a Mediterranean tomato-based sauce that typically also contains olive oil, onion, and garlic. The preparation of sofrito modifies the bioactive compounds (carotenoids and polyphenols) in the ingredients to more bioavailable forms, promoting cis-lycopene formation and polyphenol bioaccessibility. To evaluate the health benefits of this cooking technique, the effect of consuming an acute dose of sofrito on the inflammatory status was studied. In a clinical trial, 22 healthy male subject...
6 CitationsSource
#2Paola Quifer-RadaH-Index: 12
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Trabajo presentado a la 3rd Edition of Young Bachelor and Master Biosciences European Students Biocongress