Hugo Necoechea-Mondragón

Antioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (Capsicum annuum L.)

Carotenoids extracted from dried peppers were evaluated for their antioxidant, analgesic, and anti-inflammatory activities. Peppers had a substantial carotenoid content: guajillo 3406 ± 4 μg/g, pasilla 2933 ± 1 μg/g, and ancho 1437 ± 6 μg/g of sample in dry weight basis. A complex mixture of carotenoids was discovered in each pepper extract. The TLC analysis revealed the presence of chlorophylls in the pigment extract from pasilla and ancho peppers. Guajillo pepper carotenoid extracts exhibited good antioxidant activity and had the best scavenging capacity for the DPPH+ cation (24.2%). They also exhibited significant peripheral analgesic activity at 5, 20, and 80 mg/kg and induced central analgesia at 80 mg/kg. The results suggest that the carotenoids in dried guajillo peppers have significant analgesic and anti-inflammatory benefits and could be useful for pain and inflammation relief.

A Conceptual Model of Technology Transfer for Public Universities in Mexico

Technology transfer from academic and scientific institutions has been transformed into a strategic variable for companies and nations who wish to cope with the challenges of a global economy. Since the early 1970s, many technology transfer models have tried to introduce key factors in the process. Previous studies have shown that technology transfer is influenced by various elements. This study is based on a review of two recent technology transfer models that we have used as basic concepts for developing our own conceptual model. Researcher–firm networks have been considered as key elements in the technology transfer process between public universities and firms. The conceptual model proposed could be useful to improve the efficiency of existing technology transfer mechanisms.