Hernán Speisky

Laboratory of Antioxidants / Nutrition and Food Technology Institute / University of Chile

Papers (3)

Oxidation of certain flavonoids substantially amplifies their intracellular antioxidant capacities.
María Arias ¹
Jocelyn Fuentes ¹
Adriano Costa de Camargo ²
Edgar Pastene ³
Mario Aranda ⁴
Hernán Speisky ¹
¹ Laboratory of Antioxidants / Nutrition and Food Technology Institute / University of Chile
² Universidad de Chile
³ Laboratorio de Farmacognosia / Facultad de Farmacia / Universidad de Concepción
⁴ Department of Chemistry and Pharmacy / Pontifical Catholic University of Chile
Vol 14, 2021 -
144321

Food and health (AS)

Pôster
BIOACTIVITY OF PHENOLIC COMPOUNDS FROM PEANUT SKIN AFTER IN VITRO DIGESTION
Karina Silva Cordeiro ¹
Rosana A. Manólio Soares ²
Geni Sampaio ³
Ana Clara da Costa Pinaffi Langley ⁴
Hernán Speisky ⁵
Adriano Costa de Camargo ⁶
Elizabeth Torres ⁷
¹ Faculdade de Saúde Pública, Universidade de São Paulo
² Faculdade de Saúde Pública / Universidade de São Paulo
³ Nutrition / School of Public Health / Universidade de São Paulo
⁴ Department of Nutritional Sciences / College of Allied Health, University of Oklahoma Health Sciences Center – Oklahoma, United States / University of Oklahoma Health Sciences Center – Oklahoma, United States
⁵ Laboratory of Antioxidants / Nutrition and Food Technology Institute / University of Chile
⁶ Departamento de Ciencias Vegetales / Facultad de Agronomía e Ingeniería Forestal / Pontificia Universidad Católica de Chile
⁷ Nutrição / Faculdade de Saúde Pública / Universidade de São Paulo
Vol 14, 2021 -
144387

Food and health (AS)

Pôster
Chickpeas from a Chilean zone of agricultural emergency: Effects of water stress on grain yield and flavonoids
Adriano Costa de Camargo ¹
Hernán Speisky ¹
Raquel Bridi ²
Paula Nuñez Pizarro ³
Arturo Larena ³
Andrés Schwember ⁴
¹ Laboratory of Antioxidants / Nutrition and Food Technology Institute / University of Chile
² Departamento de Química Farmacológica y Toxicológica / Facultad de Ciencias Químicas y Farmacéuticas / Universidad de Chile
³ Departamento de Farmacia / Facultad de Química y de Farmacia / Pontificia Universidad Católica de Chile
⁴ Facultad de Agronomía e Ingeniería Forestal / Pontificia Universidad Católica de Chile
Vol 14, 2021 -
144453

Chemical and Physico-chemical Food Characterization (FQ)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Hernán Speisky

Oxidation of certain flavonoids substantially amplifies their intracellular antioxidant capacities.

BIOACTIVITY OF PHENOLIC COMPOUNDS FROM PEANUT SKIN AFTER IN VITRO DIGESTION

Chickpeas from a Chilean zone of agricultural emergency: Effects of water stress on grain yield and flavonoids

Co-authors (15)

Elizabeth Torres

Geni Sampaio

Adriano Costa de Camargo

Rosana A. Manólio Soares

Karina Silva Cordeiro

Ana Clara da Costa Pinaffi Langley

Adriano Costa de Camargo

María Arias

Jocelyn Fuentes

Edgar Pastene

Mario Aranda

Raquel Bridi

Paula Nuñez Pizarro

Arturo Larena

Andrés Schwember

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