Sara Jaramillo
Spanish National Research Council
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Featured researches published by Sara Jaramillo.
Biochimica et Biophysica Acta | 2014
Sergio Lopez; Beatriz Bermudez; Sergio Montserrat-de la Paz; Sara Jaramillo; Lourdes M. Varela; Almudena Ortega-Gomez; Rocio Abia; Francisco J.G. Muriana
The endogenous synthesis of lipids, which requires suitable dietary raw materials, is critical for the formation of membrane bilayers. In eukaryotic cells, phospholipids are the predominant membrane lipids and consist of hydrophobic acyl chains attached to a hydrophilic head group. The relative balance between saturated, monounsaturated, and polyunsaturated acyl chains is required for the organization and normal function of membranes. Virgin olive oil is the richest natural dietary source of the monounsaturated lipid oleic acid and is one of the key components of the healthy Mediterranean diet. Virgin olive oil also contains a unique constellation of many other lipophilic and amphipathic constituents whose health benefits are still being discovered. The focus of this review is the latest evidence regarding the impact of oleic acid and the minor constituents of virgin olive oil on the arrangement and behavior of lipid bilayers. We highlight the relevance of these interactions to the potential use of virgin olive oil in preserving the functional properties of membranes to maintain health and in modulating membrane functions that can be altered in several pathologies. This article is part of a Special Issue entitled: Membrane Structure and Function: Relevance in the Cells Physiology, Pathology and Therapy.
Journal of Agricultural and Food Chemistry | 2008
José María Fuentes-Alventosa; Sara Jaramillo; Guillermo Rodríguez-Gutiérrez; P. Cermeño; J. A. Espejo; Ana Jiménez-Araujo; Rafael Guillén-Bejarano; Juan Fernández-Bolaños; Rocío Rodríguez-Arcos
The determination of flavonoid profiles from different genotypes of triguero asparagus and their comparison to those from green asparagus commercial hybrids was the main goal of this study. The samples consisted of 32 commercial hybrids and 65 genotypes from the Huetor-Tajar population variety (triguero). The analysis of individual flavonoids by HPLC-DAD-MS has allowed the determination of eight naturally occurring flavonol derivatives in several genotypes of triguero asparagus. Those compounds included mono-, di-, and triglycosides of three flavonols, that is, quercetin, isorhamnetin, and kaempferol. The detailed analysis of the flavonoid profiles revealed significant differences among the distinct genotypes. These have been classified in three distinct groups as the result of a k-means clustering analysis, two of them containing both commercial hybrids and triguero asparagus and another cluster constituted by 21 genotypes of triguero asparagus, which contain several key flavonol derivatives able to differentiate them. Hence, the triglycosides tentatively identified as quercetin-3-rhamnosyl-rutinoside, isorhamnetin-3-rhamnosyl-rutinoside, and isorhamnetin-3-O-glucoside have been detected only in the genotypes grouped in the above-mentioned cluster. On the other hand, the compound tentatively identified as isorhamnetin-3-glucosyl-rutinoside was present in most genotypes of triguero asparagus, whereas it has not been detected in any of the commercial hybrids.
Journal of Agricultural and Food Chemistry | 2009
Guillermo Rodríguez; Antonio Lama; Sara Jaramillo; José María Fuentes-Alventosa; Rafael Guillén; Ana Jiménez-Araujo; Rocío Rodríguez-Arcos; Juan Fernández-Bolaños
The presence of 3,4-dihydroxyphenylglycol (DHPG) was studied in 32 samples and 10 different cultivars of natural table olives, using an accurate method to avoid wrong quantification. Hydroxytyrosol (HT), tyrosol, and verbascoside were also quantified, as these four compounds comprise the majority of the chromatographic profile. Analyses were carried out by HPLC-DAD-UV after extraction of all phenolics, and hydroxytyrosol was the major component in nearly all samples. High levels of DHPG (up to 368 mg/kg of dry weight) were found in the pulp of natural black olives independent of cultivar and processing method, similar to its concentration in the brine in almost all of the samples. The presented data for this antioxidant indicate that natural table olives are a rich source of DHPG and hydroxytyrosol, compounds with interesting nutritional and antioxidant properties.
Current Vascular Pharmacology | 2016
Sergio Lopez; Beatriz Bermudez; Sergio Montserrat-de la Paz; Sara Jaramillo; Rocio Abia; Francisco J.G. Muriana
The incidence of high blood pressure (BP) along with other cardiovascular (CV) risk factors on human health has been studied for many years. These studies have proven a link between unhealthy dietary habits and sedentary lifestyle with the onset of hypertension, which is a hallmark of CV and cerebrovascular diseases. The Mediterranean diet, declared by the UNESCO as an Intangible Cultural Heritage since 2013, is rich in vegetables, legumes, fruits and virgin olive oil. Thanks to its many beneficial effects, including those with regard to lowering BP, the Mediterranean diet may help people from modern countries to achieve a lower occurrence of CV disease. Data from human and animal studies have shown that the consumption of virgin olive oil shares most of the beneficial effects of the Mediterranean diet. Virgin olive oil is the only edible fat that can be consumed as a natural fruit product with no additives or preservatives, and contains a unique constellation of bioactive entities, namely oleic acid and minor constituents. In this review, we summarize what is known about the effects of virgin olive oil on hypertension.
Journal of Nutrition | 2013
Sergio Lopez; Sara Jaramillo; Lourdes M. Varela; Almudena Ortega; Beatriz Bermudez; Rocio Abia; Francisco J.G. Muriana
Postprandial triglyceride (TG)-rich lipoproteins (TRLs) transport dietary fatty acids through the circulatory system to satisfy the energy and structural needs of the tissues. However, fatty acids are also able to modulate gene expression and/or induce cell death. We investigated the underlying mechanism by which postprandial TRLs of different fatty acid compositions can induce cell death in human monocytes. Three types of dietary fat [refined olive oil (ROO), high-palmitic sunflower oil (HPSO), and butter] with progressively increasing SFA:MUFA ratios (0.18, 0.41, and 2.08, respectively) were used as a source of postprandial TRLs (TRL-ROO, TRL-HPSO, and TRL-BUTTER) from healthy men. The monocytic cell line THP-1 was used as a model for this study. We demonstrated that postprandial TRLs increased intracellular lipid accumulation (31-106%), reactive oxygen species production (268-349%), DNA damage (133-1467%), poly(ADP-ribose) polymerase 1 (800-1710%) and caspase-3 (696-1244%) activities, and phosphorylation of c-Jun NH2-terminal kinase (JNK) (54 kDa, 141-288%) and p38 (24-92%). These effects were significantly greater with TRL-BUTTER, and TRL-ROO did not induce DNA damage, DNA fragmentation, or p38 phosphorylation. In addition, blockade of p38, but not of JNK, significantly decreased intracellular lipid accumulation and increased cell death in postprandial TRL-treated cells. These results suggest that in human monocytes, p38 is involved in survival signaling pathways that protect against the lipid-mediated cytotoxicity induced by postprandial TRLs that are abundant in saturated fatty acids.
Journal of Agricultural and Food Chemistry | 2005
Rocío Rodríguez; Sara Jaramillo; Guillermo Rodríguez; Juan Antonio Espejo; Rafael Guillén; Juan Fernández-Bolaños; and Antonia Heredia; Ana Jiménez
Journal of Agricultural and Food Chemistry | 2010
Sara Jaramillo; Sergio Lopez; Lourdes M. Varela; Rocío Rodríguez-Arcos; Ana Jiménez; Rocio Abia; Rafael Guillén; Francisco J.G. Muriana
Journal of the Science of Food and Agriculture | 2004
Rocío Rodríguez; Sara Jaramillo; Antonia Heredia; Rafael Guillén; Ana I. Jiménez; Juan Fernández-Bolaños
Journal of the Science of Food and Agriculture | 2007
Sara Jaramillo; Rocío Rodríguez; Ana I. Jiménez; Rafael Guillén; Juan Fernández-Bolaños; Antonia Heredia
Journal of the Science of Food and Agriculture | 2005
Rocío Rodríguez; Sara Jaramillo; Rafael Guillén; Ana I. Jiménez; Juan Fernández-Bolaños; Antonia Heredia