E
Eva Guillamón
Publications - 50
Citations - 3453
Eva Guillamón is an academic researcher. The author has contributed to research in topics: Chemistry & Polysaccharide. The author has an hindex of 21, co-authored 43 publications receiving 2871 citations.
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Journal ArticleDOI
Flavonoids as anti-inflammatory agents: implications in cancer and cardiovascular disease.
TL;DR: This review summarizes the known mechanisms involved in the anti-inflammatory activity of flavonoids and the implications of these effects on the protection against cancer and cardiovascular disease.
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Antioxidant properties of phenolic compounds occurring in edible mushrooms
Irene Palacios,Miguel Lozano,Carlos Moro,M. D’Arrigo,Mauricio A. Rostagno,José Alfredo Martínez,Ana García-Lafuente,Eva Guillamón,Ana Villares +8 more
TL;DR: In this article, the authors evaluated the phenolic and flavonoid contents of eight types of edible mushrooms (Agaricus bisporus, Boletus edulis, Calocybe gambosa, Cantharellus cibarius, Craterellus cornucopioides, Hygrophorus marzuolus, Lactarius deliciosus and Pleurotus ostreatus ) by means of high performance liquid chromatography.
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Edible mushrooms: role in the prevention of cardiovascular diseases.
Eva Guillamón,Ana García-Lafuente,Miguel Lozano,M. D’Arrigo,Mauricio A. Rostagno,Ana Villares,José Alfredo Martínez +6 more
TL;DR: The aims of this review are to report putative positive effects of mushrooms consumption on cardiovascular diseases risk markers and to identify some putative bioactive compounds involved in these effects.
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The trypsin inhibitors present in seed of different grain legume species and cultivar
Eva Guillamón,Mercedes M. Pedrosa,Carmen Burbano,Carmen Cuadrado,María Sánchez,Mercedes Muzquiz +5 more
TL;DR: Trypsin inhibitors in a selection of grain legume seeds from different species and cultivars were studied and the amount of TI detected, varied with legume species and variety.
Journal ArticleDOI
Sample preparation for the analysis of isoflavones from soybeans and soy foods.
TL;DR: This manuscript provides a review of the actual state and the most recent advances as well as current trends and future prospects in sample preparation and analysis for the quantification of isoflavones from soybeans and soy foods.