Effect of Sprouting, Fermentation and Cooking on Antioxidant Content and Total Antioxidant Activity in Quinoa and Amaranth.

The study of different processing techniques, such as sprouting, cooking and fermentation, can help to develop new products for human health. In this work, raw, cooked and fermented seeds and germinated seeds of Willd. var.

from the Ecuadorian Highlands: Nutrients and Bioactive Compounds Profiling and In Vitro Antioxidant Activity.

Green microalgae are single-celled eukaryotic organisms that, in recent years, are becoming increasingly important in the nutraceutical, cosmetic, and pharmaceutical fields because of their high content of bioactive compounds. In this study, a particular green microalga was isolated from freshwater highland lakes of Ecuador and morphologically and molecularly identified as (ChA), and it was studied for nutritional and nutraceutical properties. The phenolic composition and the fatty acids profile of lyophilized cells were determined.

Andean Plants Essential Oils: A Scented Alternative to Synthetic Insecticides for the Control of Blowflies.

Blowflies are vectors of microorganisms and human pathogens, and their maggots cause myiasis in vertebrates and infest and spoil meat and fish products. Essential oils (EOs) from spices were proven to be a safer and more sustainable alternative to synthetic insecticides for the control of blowflies and are suitable for protecting food from such pests. However, some EOs are not acceptable for environmental or topical applications due to their strong, unpleasant odour.

, , and Essential Oils: A Spiced Shield against Blowflies.

Blowflies are known vectors of many foodborne pathogens and unintentional human ingestion of maggots by meat consumption may lead to intestinal myiasis. In fact, the control of insect pests is an important aspect of industrial and home-made food processing and blowflies (Diptera: Calliphoridae), which are among the most important pests involved in the damage of meat products. Most spices, largely used in food preparations and industry, contain essential oils that are toxic and repellent against insects and exert antimicrobial activity.

Andean Flora as a Source of New Repellents against Insect Pests: Behavioral, Morphological and Electrophysiological Studies on (Coleoptera: Curculionidae).

(Motschulsky) is considered as one of the most destructive foodstuff pests. Due to their efficiency, low toxicity for mammalians and low environmental impact, plant-derived essential oils (EOs) are promising tools for pest control. In particular, the OEs extracted from Lamiaceae are considered among the most bioactive in terms of repellent and/or insecticidal effect.

Artemisia spp. essential oils against the disease-carrying blowfly Calliphora vomitoria.

Background: Synanthropic flies play a considerable role in the transmission of pathogenic and non-pathogenic microorganisms. In this work, the essential oil (EO) of two aromatic plants, Artemisia annua and Artemisia dracunculus, were evaluated for their abilities to control the blowfly Calliphora vomitoria. Artemisia annua and A.

A whole genome analysis reveals the presence of a plant PR1 sequence in the potato pathogen Streptomyces scabies and other Streptomyces species.

Streptomyces scabies is a common soil bacterium that causes scab symptoms in potatoes. Strong evidence indicates horizontal gene transfer (HGT) among bacteria has influenced the evolution of this plant pathogen and other Streptomyces spp. To extend the study of the HGT to the Streptomyces genus, we explored the effects of the inter-domain HGT in the S.