Jocelyn Fuentes Garcia

  • Académico
  • Profesor Asistente
Cargo: Profesor Asistente
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Jocelyn Fuentes Garcia

  • Académico
  • Profesor Asistente

Linea de investigación “Estudio de compuestos resultantes de la oxidación de polifenoles y sus bioactividades”. – Jefa del Laboratorio de Análisis de Antioxidantes en Alimentos.

Grado Académico
  • Doctora en Nutrición y Alimentos, Universidad de Chile, 2021
  • Químico Industrial, UTEM, 2008
Unidad Académica

Unidad de Alimentos

Laboratorio
2016 Hernan Speisky, Jocelyn Fuentes, Eva Dorta, Camilo Lopez-Alarcon. Chapter 1,Polyphenols: sources and main characteristics. Advances in Technologies for Producing Food-Relevant Polyphenols, Advances in Technologies for Producing Food-relevant Polyphenols, ISBN: 9781498714976, CRC Press Taylor & Francis Group, 1-32, 2016.
2016 Hernán Speisky, Jocelyn Fuentes. Antioxidantes en Verduras y Frutas. Los Colores de la
Salud. 3 Verduras y 2 Frutas al día. Ministerio de Agricultura y Corporación 5 al día. Santiago, Chile, 27-35, 2016.
2022 Speisky Hernan*, Shahidi Fereidom, Costa de Camargo Adriano, Fuentes Jocelyn*.Revisiting the Oxidation of Flavonoids: Loss, Conservation or Enhancement of TheirAntioxidant Properties. Antioxidants, 11, 133, https://doi.org/10.3390/antiox11010133, 2022(IF 6.313).
2022 Jocelyn Fuentes*, Oscar Brunser, Elías Atala, José Herranz, Adriano Costa de Camargo,Hermann Zbinden-Foncea, Hernán Speisky*. Protection against indomethacin-induced lossof intestinal epithelial barrier function by a quercetin oxidation metabolite present in onion peel: In vitro and in vivo studies. The Journal of Nutritional Biochemistry, 100, 1088861,https://doi.org/10.1016/j.jnutbio.2021.108886, 2022 (IF 6.048).
2021 Fereidoon Shahidi, Ana Clara C. Pinaffi-Langley, Jocelyn Fuentes, Hernan Speisky, Adriano Costa de Camargo. Vitamin E as an Essential Micronutrient for Human Health: Common, Novel, and Unexplored Dietary Sources. Free Radical Biology and Medicine, https://doi.org/10.1016/j.freeradbiomed.2021.09.025, 2021 (IF 7.376).
2021 Jocelyn Fuentes*, Adriano Costa de Camargo, Elías Atala, Martín Gotteland, Claudio Olea,Hernán Speisky*. Quercetin Oxidation Metabolite Present in Onion Peel Protects Caco-2 Cells against the Oxidative Stress, NF-kB Activation, and Loss of Epithelial Barrierunction
Induced by NSAIDs. Journal of Agricultural and Food Chemistry, 69, 7, 2157-2167, doi:10.1021/acs.jafc.0c07085, 2021 (IF 4.192).
2021 Fereidoon Shahidi, Ana Clara C. Pinaffi-Langley, Jocelyn Fuentes, Hernan Speisky, Adriano Costa de Camargo. Vitamin E as an Essential Micronutrient for Human Health: Common, Novel, and Unexplored Dietary Sources. Free Radical Biology and Medicine, https://doi.org/10.1016/j.freeradbiomed.2021.09.025, 2021 (IF 7.376).
2021 Hermann Zbinden-Foncea, Mauricio Castro, Jocelyn Fuentes, Hernan Speisky. Effect of epicatechin on skeletal muscle. Current Medicinal Chemistry, 29, 6, 1110-1123. doi:10.2174/0929867329666211217100020, 2021 (IF 4.53).
2020 Miguel Ángel Rincón‐Cervera, Raúl Galleguillos‐Fernández, Valeria González‐Barriga, Rodrigo Valenzuela, Hernán Speisky, Jocelyn Fuentes, Alfonso Valenzuela. Fatty Acid Profile and Bioactive Compound Extraction in Purple Viper’s Bugloss Seed Oil Extracted with Green Solvents. Journal of the American Oil Chemists’ Society, 97, 319-327, 2020 (IF1.591).
2020 Jocelyn Fuentes*, M. Fernanda Arias-Santé, Elías Atala, Edgar Pastene, Marcelo Javier Kogan, Hernán Speisky*. Low nanomolar concentrations of a quercetin oxidation product, which naturally occurs in onion peel, protect cells against oxidative damage. Food Chemistry 314, 126166, 2020 (IF 6.306).
2017 Jocelyn Fuentes, Elías Atala, Edgar Pastene, Catalina Carrasco-Pozo, Hernan Speisky. Quercetin oxidation aradoxically enhances its antioxidant and cytoprotective properties. Journal of Agricultural and Food Chemistry, 65, 50, 11002-11010, 2017 (IF 3.655).
Publicación con distinción otorgada por la Universidad de Chile por ubicarse en el 6% superior de la disciplina.
2017 Elias Atala, Jocelyn Fuentes, María José Wehrhahn, Hernán Speisky. Quercetin and related flavonoids conserve their antioxidant properties despite undergoing chemical or enzymatic oxidation. Food Chemistry, 234, 479-485, 2017 (IF 5.477). Publicación con distinción otorgada por la Universidad de Chile por ubicarse en el 6% superior de la disciplina.
2017 Maria C. Zuniga-Lopez, V. Felipe Laurie, German Barriga-Gonzalez, Christian Folch-Cano, Jocelyn Fuentes, Eduardo Agosin, Claudio Olea-Azar. Chemical and Biological Properties of Phenolics in Wine: Analytical Determinations and Health Benefits. Current Organic
Chemistry, 21, 4, 357-367, 2017 (IF 2.107).
2016 Jocelyn Fuentes, Paulina Montoya, Fernando Vio, Hernan Speisky. Total Phenolics and Antioxidant Capacity of Vegetables Grown in the Southwestern Andes Region of South America. Journal of Food and Nutrition Research, 4, 12, 760-772, 2016 (IF 0.741).
2016 Catalina Carrasco-Pozo, Rodrigo L. Castillo, Caroll Beltrán, Alfonso Miranda, Jocelyn Fuentes, Martin Gotteland. Molecular mechanisms of gastrointestinal protection by quercetin against indomethacin-induced damage: role of NF-kB and Nrf2. Journal of Nutritional Biochemistry, 27, 289-298, 2016 (IF 5.070).
2014 Raquel Bridi, Maria Jose Troncoso, Christian Folch-Cano, Jocelyn Fuentes, Hernan Speisky, Camilo Lopez-Alarcon. A Polyvinylpolypyrrolidone (PVPP)-Assisted Folin–Ciocalteu Assay to Assess Total Phenol Content of Commercial Beverages. Food Analytical Methods, 7, 10, 2075-2083, 2014 (IF 2.191).
2012 Hernan Speisky, Camilo Lopez-Alarcon, Maritza Gómez, Jocelyn Fuentes, Cristian Sandoval-Acuña. First web-based database on Total Phenolics and Oxygen Radical Absorbance Capacity (ORAC) of fruits produced and consumed within the South Andes region of South America. Journal of Agricultural Food Chemistry, 60, 36, 8851-8859, 2012(IF 3.484).
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