Jonatan Miranda
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Effectiveness of a nutrition education programme for individuals with celiac disease and their supporters through social media (GLUTLEARN project) Open
Social networks give advantages for promoting nutrition education. Nevertheless, it is important to feed these nets with reliable information. The GLUTLEARN program is a valuable method for delivering reliable and current education about C…
FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products Open
Gluten-free foods (GF) availability on supermarket shelves is growing and it is expected to continue expanding in the years ahead. These foods have been linked to a lower content of fermentable oligosaccharides, disaccharides, monosacchari…
Gluten in Beers: Evaluation of Reproducibility of the R5-Based Competitive Enzyme-Linked Immunosorbent Assay Method Using Real Samples Open
Beer is the most widely consumed alcoholic beverage in Europe. In many occasions, its consumption is linked to social relations and a fruitive use. To comply with this, the market should offer gluten-free beers that are safe to be consumed…
Holistic Approach to Celiac Patient Support: Nutritional Education of the Social Environment of People with Celiac Disease Open
Celiac disease (CD) is a chronic, multifactorial and autoimmune-based disease. Genetically predisposed individuals respond to gluten by triggering an immune response resulting in various gastrointestinal and extra intestinal symptoms. The …
Novel Golden Lipid Nanoparticles with Small Interference Ribonucleic Acid for Substrate Reduction Therapy in Fabry Disease Open
Substrate reduction therapy (SRT) has been proposed as a new gene therapy for Fabry disease (FD) to prevent the formation of globotriaosylceramide (Gb3). Nanomedicines containing different siRNA targeted to Gb3 synthase (Gb3S) were designe…
Gluten-Free Products: Do We Need to Update Our Knowledge? Open
The gluten-free (GF) food market has been growing exponentially in recent years. However, GF products could contribute to imbalanced diets. The main objective of the present work was to perform a temporal nutritional comparison of GF foods…
Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value Open
Apple pomace has been proposed as a quality enhancer for gluten-free bread, but its composition and physicochemical features differ significantly depending on the apple cultivar. The objective of this article was to characterize apple poma…
Application of a Platform for Gluten-Free Diet Evaluation and Dietary Advice: From Theory to Practice Open
The present work aimed to analyze, through the GlutenFreeDiet digital platform, the evolution over one year of the nutritional status, dietary profile and symptoms present among celiac people on a gluten-free diet (GFD) while receiving ind…
Gluten and FODMAPs Relationship with Mental Disorders: Systematic Review Open
Nowadays, gluten and FODMAP food components (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) are increasingly studied due to their possible relation with extraintestinal-associated conditions. In recent years, glu…
Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique Open
Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers. We assess the content of gluten in 65 conventional and …
Effects of Physiological Doses of Resveratrol and Quercetin on Glucose Metabolism in Primary Myotubes Open
Phenolic compounds have emerged in recent years as an option to face insulin resistance and diabetes. The central aim of this study was: (1) to demonstrate that physiological doses of resveratrol (RSV) or quercetin (Q) can influence glucos…
FODMAP Intake in Spanish Population: Open Approach for Risk Assessment Open
Fermentable oligo-, di- and monosaccharides and polyols’ (FODMAP) were related with intestinal complications. The present study aimed to determine the FODMAP consumption of Spanish children, adolescents and adults, analyzing the real FODMA…
Effects of a snack enriched with carob and Undaria pinnatifida (wakame) on metabolic parameters in a double blind, randomized clinical trial in obese patients. Open
Introduction: the composition of snack foods likely influences the overall effect that snacking has on metabolism and obesity. The objective of the current study was to assess the responses to two different snacks, one of them supplemented…
New Software for Gluten-Free Diet Evaluation and Nutritional Education Open
Following a gluten-free diet (GFD) is the only treatment for celiac disease. This diet must ensure the absence of gluten but also needs to be nutritionally balanced. Dietitians working in this field cannot properly evaluate energy and nutr…
Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent Open
Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label. However, analytical determination is considered the gold st…
Effects of Quercetin Metabolites on Triglyceride Metabolism of 3T3-L1 Preadipocytes and Mature Adipocytes Open
Quercetin (Q) has rapid metabolism, which may make it worthwhile to focus on the potential activity of its metabolites. Our aim was to evaluate the triglyceride-lowering effects of Q metabolites in mature and pre-adipocytes, and to compare…
Effect of Wakame and Carob Pod Snacks on Non-Alcoholic Fatty Liver Disease Open
Snacks combining different functional ingredients could represent a useful therapeutic strategy against NAFLD. The present study aimed to analyze the effect of two snack formulations based on carob and wakame flour in the treatment for NAF…
Potential Usefulness of a Wakame/Carob Functional Snack for the Treatment of Several Aspects of Metabolic Syndrome: From In Vitro to In Vivo Studies Open
Metabolic syndrome (MetS) greatly increases the risk of cardiovascular diseases and type 2 diabetes mellitus. The aim of this study was to evaluate the efficacy of functional snacks containing a combination of wakame (W) and carob pod (CP)…
Preparation and Characterization of Resveratrol Loaded Pectin/Alginate Blend Gastro-Resistant Microparticles Open
Background: The use of resveratrol as a dietary supplement is limited because it is easily oxidized and, after oral ingestion, it is metabolized into enterocytes and hepatocytes. Thus, new formulations are needed in order to improve its or…
Gluten-free-rendered products contribute to imbalanced diets in children and adolescents with celiac disease Open
Even though celiac children and adolescents' diet is unhealthy due to its inappropriate dietary pattern, following a diet based on GF products raises extra difficulty in complying with the nutritional recommendations.
Development of antioxidant breads enriched with carob byproducts and seaweeds Open
Trabajo presentado a la 32nd EFFoST International Conference, celebrada en Nantes, Francia del 6 al 8 de noviembre de 2018.
Potential miRNA involvement in the anti-adipogenic effect of resveratrol and its metabolites Open
While RSV and glucuronide metabolites exert their inhibitory effect on adipogenesis through miR-155 up-regulation, the anti-adipogenic effect of 3S is not mediated via miRNAs.
Are miRNA-103, miRNA-107 and miRNA-122 Involved in the Prevention of Liver Steatosis Induced by Resveratrol? Open
The aim of the present study was to determine whether the reduction in liver fat previously observed in our laboratory in a cohort of rats which had been fed an obesogenic diet was mediated by changes in the expression of microRNA (miRNA)-…
Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016 Open
The treatment of Celiac disease consists in a strict lifelong gluten-free (GF) diet. As the ingestion of small amounts can have damaging complications, there has been an ongoing discussion regarding the safe threshold for dietary residual …
A combination of resveratrol and quercetin induces browning in white adipose tissue of rats fed an obesogenic diet Open
Objective To analyze whether a combination of quercetin (Q) and resveratrol (RSV) would induce a white adipose tissue (WAT) browning effect. Methods Thirty‐six rats were fed an obesogenic diet and divided into four groups: control, treated…