Resumen de Biological Activity and Nutritional Properties of Processed Onion Products
María Eduvigis Roldán Marín
TABLE OF CONTENTS Chapter 1 Chapter 2 Capítulo 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9 Chapter 10 Capítulo 10 Acompanying papers..........................................IV Preface......................................................V Summary...............................................VII Resumen...............................................IX Abbrevations.................................................XIII General introduction....................................1 Research questions and hypotheses. Objectives...................................27 Preguntas científicas e hipótesis. Objetivos...............................................33 Overview of the experimental work.......................................39 Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties' (Paper I)......................51 Onion high-pressure processing: Flavonol content and antioxidant activity' (Paper II)................................................53 Effects of an onion by-product on bioactivity and safety markers in healthy rats' (Paper III)...................................55 An exploratory NMR nutri-metabonomic investigation reveals dimethyl sulfone as a dietary biomarker for onion intake' (Paper IV).....................57 Effects of an onion by-product on plasma lipids and platelet aggregation in healthy rats' (Paper V)....59 General discussion.......................................................61 Conclusions. Future prospects....................................................85 Conclusiones................................................91 References..........................................95 Agradecimientos-Acknowledgements..................................111 III
