Search

Your search keyword '"Zabetakis, Ioannis"' showing total 394 results
Start Over Author "Zabetakis, Ioannis"
394 results on '"Zabetakis, Ioannis"'

8. List of contributors

Author

Aktypis, Anastasios, primary, Alves, Eliana, additional, Ana Lucía, Mayorga-Gross, additional, Basalekou, Marianthi, additional, Beresford, Tom, additional, Boziaris, I.S., additional, Dermiki, Maria, additional, Domingues, Pedro, additional, Domingues, Maria do Rosário, additional, Hameed, Ahsan, additional, Kakasis, S., additional, Kallithraka, Stamatina, additional, Karantonis, Haralabos C., additional, Kios, K., additional, Koidis, Anastasios, additional, Kyraleou, Maria, additional, Lordan, Ronan, additional, Manful, Charles F., additional, Manolopoulou, Eugenia, additional, Montoya-Arroyo, Alexander, additional, Moran, Donal, additional, Nasopoulou, Constantina, additional, Papastavropoulou, Konstantina, additional, Proestos, Charalampos, additional, Stoikidou, Theano, additional, Syropoulou, F., additional, Thomas, Raymond H., additional, Tsakalidou, Effie, additional, Tsoupras, Alexandros, additional, Vidal, Natalia P., additional, and Zabetakis, Ioannis, additional

Published
2023
Full Text
View/download PDF

14. The Anti-inflammatory Properties of Food Polar Lipids

Author

Lordan, Ronan, Nasopoulou, Constantina, Tsoupras, Alexandros, Zabetakis, Ioannis, Mérillon, Jean-Michel, Series Editor, Ramawat, Kishan Gopal, Series Editor, Pavlov, Atanas I., Editorial Board Member, Ekiert, Halina Maria, Editorial Board Member, Aggarwal, Bharat B., Editorial Board Member, Jha, Sumita, Editorial Board Member, Wink, Michael, Editorial Board Member, Waffo-Téguo, Pierre, Editorial Board Member, and Riviere, Céline, Editorial Board Member

Published
2019
Full Text
View/download PDF

23. Oil from Mullet Roe Byproducts: Effect of Oil Extraction Method on Human Erythrocytes and Platelets.

Author

Tsamesidis, Ioannis, Tzika, Paraskevi, Georgiou, Despoina, Charisis, Aggelos, Hans, Sakshi, Lordan, Ronan, Zabetakis, Ioannis, and Kalogianni, Eleni P.

Subjects
ERYTHROCYTES, ARACHIDONIC acid, NUTRITIONAL value, ERYTHROCYTE membranes, PETROLEUM, BLOOD platelets
Abstract

Background: The valorization of byproducts to obtain high nutritional value foods is of utmost importance for our planet where the population is booming. Among these products are oils rich in ω-3 fatty acids produced from fishery byproducts. Recently, mullet roe oil from roe byproducts was produced that was rich in the ω-3 fatty acids eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA). Oils are customarily characterized for their composition and degree of oxidation but little is known of their biological effects, especially the effect of the extraction method. Methods: The purpose of this study was to evaluate the effects of freshly extracted mullet roe oil from mullet roe byproducts and the effect of the extraction method on human red blood cells (hRBCs) and platelets. To this end, the hemocompatibility (cytotoxicity), oxidative effects, and erythrocyte membrane changes were examined after 1 and 24 h of incubation. Antiplatelet effects were also assessed in vitro. Results: The expeller press oil extraction method and alcalase-assisted extraction produced the most biocompatible oils, as shown by hemocompatibility measurements and the absence of erythrocyte membrane alterations. Solvent extracts and protease-assisted extraction oils resulted in the rupture of red blood cells at different examined dilutions, creating hemolysis. Conclusions: It seems that the proper functioning of oil–erythrocyte interactions cannot be explained solely by ROS. Further investigations combining chemical analysis with oil–cell interactions could be used as an input to design high nutritional value oils using green extraction technologies. All samples exhibited promising antiplatelet and antiblood clotting effects in vitro. [ABSTRACT FROM AUTHOR]

Published
2024
Full Text
View/download PDF

25. Contributors

Author

D'Souza, Ashwini, primary, Hynes, Niamh, additional, Kavanagh, Edel P., additional, Lordan, Ronan, additional, Sultan, Sherif, additional, Tierney, Audrey, additional, Tsoupras, Alexandros, additional, and Zabetakis, Ioannis, additional

Published
2019
Full Text
View/download PDF

30. Inflammation

Author

Lordan, Ronan, primary, Tsoupras, Alexandros, additional, and Zabetakis, Ioannis, additional

Published
2019
Full Text
View/download PDF

37. The Ex Vivo and In Vitro Antithrombotic Properties of Fermented Irish Ovine Yogurt Drink †.

Author

Hans, Sakshi, Rajendran, Harishkumar, Shiels, Katie, Saha, Sushanta Kumar, Tsoupras, Alexandros, Lordan, Ronan, and Zabetakis, Ioannis

Subjects
YOGURT, BLOOD platelet aggregation, BLOOD platelet activation, FUNCTIONAL foods, DISEASE incidence, THROMBIN
Abstract

Platelet function is closely linked to cardiovascular health. Functional foods such as yogurt and oily fish are enriched in bioactive polar lipids, which can reduce platelet activation and the incidence of cardiovascular disease. This pilot project investigated the effect of fermented ovine yogurt on platelet sensitivity in human plasma. Overall, in vitro studies established that yogurt lipid fractions inhibit platelet aggregation. Preliminary dietary intervention data indicate that yogurt intake may reduce platelet activation against the thrombin pathway, compared to the placebo. However, larger studies are required to robustly establish the effect of yogurt intake on platelet sensitivity, following this interim analysis. [ABSTRACT FROM AUTHOR]

Published
2023
Full Text
View/download PDF

39. Farm to Fork: Balancing the Needs for Sustainable Food Production and Food for Health Promotion

Author

BYRNE, KENNETH and ZABETAKIS, IOANNIS

Subjects
Biological sciences, Food, greenhouse gas emissions, 31 Biological sciences, FOS: Biological sciences, environmental sustainability
Abstract

Food is an essential human need underpinning health and wellbeing, while also having the potential to support environmental sustainability. In the past several decades, an emphasis on maximising yield though improved production practices has enhanced human lives in several respects, including by reducing hunger, infant and child mortality and poverty, and raising life expectancy [1,2]. Despite these advances, a downside of these practices is a shift to diets that are calorie-dense, processed and utilise animal products [3,4]. Food production is also a major contributor to environmental degradation [5,6]. Thus, food needs to be produced in a way that is not only healthy and nutritious but also environmentally sustainable. For example, during the period 2007–2016, total net greenhouse gas emissions from agriculture, forestry and other land use accounted for 23% of total net anthropogenic greenhouse gas emissions [7]. Land management and land use change also contributes to biodiversity loss [8], freshwater use [2] and soil degradation [9], which all affect land productivity and food security

Published
2023
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results