María-Soledad Fernández-Pachón

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Profesora Titular de Universidad

Universidad Pablo de Olavide

Spain

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About

María-Soledad Fernández-Pachón is a Profesora Titular de Universidad at Universidad Pablo de Olavide in Spain. Her research focuses on immunomodulatory effects of dietary components, including chickpea and lupin protein hydrolysates, as well as the nutritional parameters in athletes. Recent publications explore the antioxidant properties of fruits, the impact of fermentation on bioactive compounds, and the metabolic benefits of amino acids.

Recent Grants

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Efecto antiobesidad y antioxidante de una novedosa bebida elaborada por fermentación alcohólica de zumo de naranja: Estudio in vivo en ratones inducidos a obesidad mediante dietas hiperlipídicas (APPB813072)

Open Date: 2013-11-01

Close Date: 2014-10-01

Grant: Close

Elaboración de una novedosa bebida de naranja de baja graduación alcohólica y evaluación de su potencial efecto beneficioso para la salud (AGR-4814M)

Open Date: 2010-02-01

Close Date: 2014-08-01

Grant: Close

Determinación de la composición antioxidante de una nueva bebida de naranja de baja graduación alcohólica y su potencial efecto saludable (APP2D09032)

Open Date: 2009-05-01

Close Date: 2010-05-01

Grant: Close

Determinación de melatonina en uvas, vinos y otros alimentos de Andalucía

Open Date: 2008-01-01

Close Date: 2012-01-01

Grant: Close

Propuesta de bebidas sin alcohol o con bajo contenido alcohólico. Evaluación de su aceptabilidad y propiedades antioxidantes

Open Date: 2007-12-01

Close Date: 2010-11-01

Articles (13)

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2020

Collaborators (11)

José María Fernández-Santos

Universidad de Sevilla

SPAIN

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Ángela Alcalá-Santiago

Universidad de Granada

SPAIN

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Universidad de Sevilla

SPAIN

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Isabel Cerrillo García

Profesora Titular

Universidad Pablo de Olavide

SPAIN

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María-Soledad Fernández-Pachón

Research Interests

Explore related searches

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About

Recent Grants

Articles (13)

The immunomodulatory potential of chickpea protein hydrolysate via ROS and NO pathways

Evaluation of the Impact of the Ripening Stage on the Composition and Antioxidant Properties of Fruits from Organically Grown Tomato (Solanum lycopersicum L.) Spanish Varieties

The Synergic Immunomodulatory Effect of Vitamin D and Chickpea Protein Hydrolysate in THP-1 Cells: An In Vitro Approach

A lupin protein hydrolysate protects the central nervous system from oxidative stress in WD‐fed ApoE−/− mice

The associations between anthropometric characteristics and nutritional parameters in male elite rugby union players

Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice

Effect of Acute Intake of Fermented Orange Juice on Fasting and Postprandial Glucose Metabolism, Plasma Lipids and Antioxidant Status in Healthy Human

Bioactive Peptides from Lupin (<i>Lupinus angustifolius</i>) Prevent the Early Stages of Atherosclerosis in Western Diet-Fed ApoE<sup>–/–</sup> Mice

Lupinus angustifolius Protein Hydrolysates Reduce Abdominal Adiposity and Ameliorate Metabolic Associated Fatty Liver Disease (MAFLD) in Western Diet Fed-ApoE−/− Mice

Intake of branched chain amino acids favors post-exercise muscle recovery and may improve muscle function: optimal dosage regimens and consumption conditions

Safety and Efficacy of a Beverage Containing Lupine Protein Hydrolysates on the Immune, Oxidative and Lipid Status in Healthy Subjects: An Intervention Study (the Lupine-1 Trial)

Absorption, metabolism, and excretion of orange juice (poly)phenols in humans: The effect of a controlled alcoholic fermentation

Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells

Collaborators (11)

José María Fernández-Santos

Ángela Alcalá-Santiago

Cecilio Carrera-Sánchez

María de los Ángeles Ortega de la Torre

Ivan Cruz-Chamorro

Victoría Vázquez-Román

Blanca Escudero-López

Patricia Judith Lardone

Franz Martin

Antonio Carrillo-Vico

Isabel Cerrillo García

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