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Murcia Tomás, María Antonia

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Murcia Tomás, María Antonia
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Universidad de Murcia. Departamento de Tecnología de los Alimentos,Nutrición y Bromatología
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    Effect of dietary fenugreek seeds on the antioxidant status of gilthead seabream (Sparus aurata L.)
    (Springer, 2024-10-17) Jiménez Monreal, Antonia María; Guardiola Abellán, Francisco Antonio; Murcia Tomás, María Antonia; Ceballos Francisco, Diana; Esteban Abad, María de los Ángeles; MartÍnez Tomé, Magdalena; Tecnología de Los Alimentos, Nutrición y Bromatología
    The goal of this work was to determine the effects of dietary supplementation with fenugreek seeds on the oxidative status of gilthead seabream. Fish were fed four different diets for 8 weeks: three groups of fish were fed diets containing 1%, 5% or 10% (w/w) fenugreek seeds, while the control group was fed a diet without fenugreek. At the end of the experiment, the expression gene of the main antioxidant enzymes (superoxide dismutase, catalase and glutathione reductase) was measured in the fish liver. Supplementation with fenugreek seeds at 10% significantly increased the growth of fish while different effects on gene expression were detected. An increase in H2O2 and OH⋅ scavenging ability and oxidative stability was observed in fish fed fenugreek-supplemented diets. In the present study, an 8-week supplementation of the diet of gilthead seabream specimens with fenugreek seeds resulted in an improvement of fish growth and antioxidant status (ROS scavenging, catalase and oil oxidative stability). These results afford a new perspective on the use of spices with medicinal properties as a supplement in fish feed in order to improve their growth and antioxidant status.
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    Spinach
    (Elsevier, 2020) Murcia Tomás, María Antonia; Jiménez Monreal, Antonia María; González, Julia; MartÍnez Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología; Jaiswal, Amit K.
    Spinach (Spinacia oleracea L.), an annual plant, is a green, leafy vegetable that can be grown in both spring and autumn. The nutritional value of fresh spinach, with 91% of moisture content, shows between 0.4% and 0.6% lipid content, around 2.9% protein content, and contains good levels of essential amino acids, except sulfurous amino acids (methionine) and tryptophan. Although the carbohydrate content is very low (2%–10%), the fiber content is high (2.2%). There are numerous health benefits associated with the consumption of spinach and these are attributed to its lipid-lowering properties and cardiovascular protection, antiobesity effects, hypoglycemic activity, antiinflammatory effects, anticancer properties, neuronal protection, antimacular degeneration, among others. Fresh spinach is attributed antioxidant properties because it contains a large amount of phenolic or flavonoid compounds, chlorophylls, ferulic acid and caffeic acid, quercetin, patuletin, spinacetin, and jaceidin, which are mainly found in the leaves, with maximum levels in the summer.
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