Carmen Cuadrado

Universidad Complutense de Madrid

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Mercedes M. Pedrosa

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Carmen Burbano

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Mercedes Múzquiz

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

M. Múzquiz

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Rosario Linacero

Universidad Complutense de Madrid

Beatriz Beltrán de Miguel

Universidad Complutense de Madrid

Eva Guillamón

Consejo Superior de Investigaciones Científicas

ÁS

África Sanchiz

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Beatriz Cabanillas

Research Institute Hospital 12 de Octubre

Jesús F. Crespo

Research Institute Hospital 12 de Octubre

Cooperative Institutions

Universidad Complutense de Madrid

Consejo Superior de Investigaciones Científicas

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Instituto de Salud Carlos III

Hospital Universitario 12 De Octubre

Universidad Autónoma de Madrid

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Research Institute Hospital 12 de Octubre

Instituto Politécnico Nacional

Universidad Politécnica de Madrid

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[Spanish contribution to the creation of a European analytical database of trans-fatty acids].

PubMed (1998)

Carmen Cuadrado Á Carbajal Camilo Romero Núñez Baltasar Ruiz‐Roso O Moreiras

Within the AAIR Program of the EU titled Evaluation of the Ingestion of Trans Fatty Acids (FA) and its association with cardiovascular risk factors in European countries (TRANSFAIR), which is being carried out in 16 countries with different alimentary habits, among which is our country, we have developed the following study. Based on the information derived from the last National Nutrition and Feeding Study (ENNA-3), we have made up a list of foods which make up 95% of the total ingestion of lipids, and it also includes those which although they are not included within this percentage, may have an especially high trans isomer content as a result of their processing. The foods selected for the analysis belong to different food groups: cereals, milk products, oils and fats, meats, various, and pre-cooked foods, until making up a total of 100 foods for each country. The central analysis laboratory is that of the Department of Human Nutrition, TNO Nutrition and Food Research, Zeist (The Netherlands). In each sample, in addition to the total lipids, one determines the saturated and unsaturated fatty acids, including the cis and trans isomers. The trans FA's measured were: C14:1 T9, C16:1 T9, C18:1 T, C18:2 T, C18:3 T + C20:1 T, C20:2 T11,14, and C22:1 T13. Of the samples analyzed, the highest percentages of trans FA with respect to the total FA corresponded to the following foods: French fries, pre-cooked and frozen croquettes sliced bread, margarine, cakes, and frozen mille feuilles dough of different industrial brands. The lowest percentages of trans FA's were found in refined vegetable oils (sunflower and olive), those used for deep frying, and those discarded in catering, as well as in some commercial brands of cookies and ice creams. Pure chocolate, different brands of sweetened powdered cocoa, and ready to make chocolate, did not contain and trans FA.

Total fat

French fries

Trans fat

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Citations (2)

Thermal processing effects on the IgE-reactivity of cashew and pistachio

Food Chemistry (2017)

África Sanchiz Carmen Cuadrado M. Pastor Isabel Ballesteros Julia Rodríguez

Anacardium

Pistacia

10.1016/j.foodchem.2017.10.132

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Citations (43)

The cholesterol lowering effect of lupin meal in chicken diets.

A. Brenes I. Arija C. Centeno A. Viveros M. Múzquiz

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Citations (0)

A multi-center evaluation of a device for measurement of bilirubin binding capacity in neonates: the effects of gestational age, Intralipid exposure and illness severity

Journal of Perinatology (2019)

David L. Schutzman Vinod K. Bhutani Carmen Cuadrado Angelo A. Lamola Ivan D. Frantz

Center (category theory)

Neonatology

Illness severity

10.1038/s41372-019-0365-2

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Citations (0)

Supplementary Material for: Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens

Figshare (2018)

Beatriz Cabanillas Carmen Cuadrado J. Rodríguez M. Pastor Jesús F. Crespo

Background: Soybean is one of the 8 foods that causes the most significant rate of food allergies in the USA and Europe. Thermal processing may impact on the allergenic potential of certain foods. We aimed to investigate modifications of the IgE-binding properties of soybean proteins due to processing methods that have been previously found to impact on the allergenicity of legumes such as peanut. Methods: Soybean seeds were subjected to different thermal processing treatments. To evaluate their impact on the IgE-binding capacity of soybean proteins, individual sera from 25 patients sensitized to soybean were used in in vitro immunoassays. Detection of specific soybean allergens in untreated and treated samples was carried out with specific monoclonal and polyclonal antibodies. In vivo studies of skin prick testing (SPT) were also performed. Results: The IgE reactivity of soybean was resistant to boiling up to 30 min, and this treatment had a higher impact when applied for 60 min. Treatment that combined heat and pressure produced a fragmentation of proteins in both soluble and insoluble fractions that went along with a decreased capacity to bind IgE and reduced the SPT wheal size. However, allergens such as 7S globulins survived this treatment. Conclusions: Thermal-processing methods able to attenuate the capacity of soybean proteins to bind IgE may contribute to the improvement of food safety and could constitute a potential strategy for the induction of tolerance to soybean.

10.6084/m9.figshare.5793708

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Citations (0)

Antinutritional constituents of ten staple foods grown in Nigeria

Anthony U. Osagie M. Muzquiz Castillo Burbano Carmen Cuadrado G. Ayet

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Citations (14)

Evaluation ofLupinusSpecies to Accumulate Heavy Metals From W aste Waters

International Journal of Phytoremediation (2001)

Pilar Ximénez‐Embún Yolanda Madrid-Albarrán Carmen Cámara Carmen Cuadrado Carmen Burbano

ABSTRACT Several Lupinus species, for example, Lupinus albus, Lupinus luteus, Lupinus angustifolius, and Lupinus hispanicus were used to accumulate Mn(II), Cd(II), Pb(II), Cr(III), Cr(VI), Hg2+, and CH3Hg+ from waste waters. The influence of different species concentrations (50 and 100 mg L-1) and pH on growing behavior as well as the resulting distribution of metals in the plants were investigated. The results obtained showed that lupins were able to germinate and to grow in the presence of the metals mentioned above, even when they were present at levels as high as 50 mg L-1. Accumulation of Pb(II), Cr(III), and Cd(II) was higher in roots than in shoots. As far as mercury is concerned, the highest CH3Hg and Hg2+ accumulation was detected in roots, but fast transport toward the leaves was noticed. In contrast to mercury, the uptake of chromium seems to be influenced by the chemical form of the analyte, remaining Cr(VI) in solution. No differences in growing behavior and accumulation were observed for the four Lupinus species studied. Even though plants were exposed only a relatively short time to the metal solutions, metal concentrations of approximately 2 g/kg of dry matter were detected in the young lupins plants. The feasibility of utilizing Lupinus plants for the removal of heavy metals from wastewater was also investigated. Lupins were able to grow under extreme conditions (wastewater, pH lower than 2) and to remove 98% of the initial amount of toxic metals present in the sample.

Lupinus

Lupinus angustifolius

Bioconcentration

Mercury

10.1080/15226510108500065

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Citations (25)

The synaptic behaviour of the wild forms of <i>Triticum turgidum</i> and <i>T. timopheevii</i>

Genome (2001)

Manuel Martínez T. Naranjo Carmen Cuadrado C. Romero

Triticum turgidum

10.1139/gen-44-4-517