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Centro De Investigación En Alimentación Y Desarrollo, A. C FORMATO 1 Centro de Investigación en Alimentación y Centro de Investigación en Desarrollo, A.C. Alimentación(ARIAL, Negrilla ay 18 Desarrollo, pts. y centrado) A. C. TITULO DE LA TESIS (TIMES NEW ROMAN mayúsculas, en negritas, 16 pts. y centrado) La línea debe ser ____________________________________________________________ de 2 pts. de grosor, EVALUACIÓN DE LA BIOACCESIBILIDADNO deb eDE ser d el ancho del texto COMPUESTOS FENÓLICOSPor: DE TRES ESPECIES DE (TIMES NEW ROMAORÉGANON 12 pts. y centrado) Nombre del estudian te (TIMES NEW ROMAN Negrilla a 14Por: pts. y centrado) Erick Paul Gutiérrez Grijalva TESIS APROBADA POR LA (TIMES NEW ROMAN 12 pts. y c entrado) COORDINATESISCIÓN D APROBADAE NUTRICIÓN POR LA (TIMES NEW ROMAN 12 pts. y c entrado) COORDINACIÓN CULIACÁN DEL CIAD EN CIENCIA Y TECNOLOGÍA PARA PRODUCTOSCom oAGRÍCOLAS requisito parcia lDE para ZONAS obtener e lTROPICALES grado de Y SUBTROPICALES (TIMES NEW ROMAN 12 pts. y centrado) MAESTRÍA EN CIENCIAS DOCTORADO EN CIENCIAS Como requisito parcial para obtener el grado de MAESTRÍA EN DESARROLLO REGIONAL DOCTORADO EN DESARROLL O REGIONAL (TIMES NEW RODOCTORMAN Negrilla a 14EN pts. yCIENCIAS centrado) Culiacán, Sinaloa Junio de 2018 (TIMES NEW ROMAN 12 pts.) Ciuda d y estado donde se realizó la tesis Mes y año 9 DECLARACIÓN INSTITUCIONAL La información generada en esta tesis es propiedad intelectual del Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD). Se permiten y agradecen las citas breves del material contenido en esta tesis sin permiso especial del autor, siempre y cuando se dé crédito correspondiente. Para la reproducción parcial o total de la tesis con fines académicos, se deberá contar con la autorización escrita del Director General del CIAD. La publicación en comunicaciones científicas o de divulgación popular de los datos contenidos en esta tesis, deberá dar los créditos al CIAD, previa autorización escrita del manuscrito en cuestión del director de tesis. _________________________ Dr. Pablo Wong González Director General 3 AGRADECIMIENTOS Al Consejo Nacional de Ciencia y Tecnología (CONACYT) por la beca de manutención # 391880 la cual me permitió desarrollar mis estudios. Al Centro de Investigación en Alimentación y Desarrollo (CIAD) Unidad Culiacán por darme la oportunidad de ser parte de su cuerpo estudiantil. Por la formación académica brindada a través de sus integrantes. Al proyecto CONACyT Ciencia Básica #252416 [“Biodisponibilidad y Potencial Antiinflamatorio de Compuestos Fenólicos de Orégano (Hedeoma patens Jones)], del cual se deriva y financía este trabajo de investigación. A mi director de tesis, Dr. Basilio Heredia, por permitirme ser parte de su grupo de investigación, por todas las enseñanzas y consejos que me han ayudado a ser mejor académica y profesionalmente, por la confianza brindada y por el apoyo que en todo momento me otorgó. A los investigadores miembros de mi comité de tesis, Dra. Josefina Léon, Dr. Miguel Ángel Angulo y Dra. Nohelia Castro del Campo, por apoyarme en todo momento con sus consejos, experiencias y dirección. Agradecimiento especial a la Dra. Xochitl López Martínez, por sus consejos y compartir sus experiencias como investigador. Un agradecimiento especial a mi instructor de Seminario de Investigación, Dr. Benigno Valdez Torres, quien constituye un pilar en mi formación académica, por ayudarme a expandir la mente en el significado de la filosofía de la ciencia. A la Dra. Janet Gutiérrez Uribe del Tec de Monterrey, por permitirme realizar una estancia de investigación en su excelente grupo de trabajo. A la Dra. 4 Marilena Antunes Ricardo del Tec de Monterrey por su invaluable colaboración, por su apoyo brindado durante mi estancia y por contagiar ese amor y pasión a la ciencia que tanto la caracteriza. A la Dra. Beatriz Acosta Estrada por su colaboración y enseñanzas durante mi estancia. A la MC. Laura Contreras Angulo, por tantos años de guía y enseñanza, por contribuir a mi formación académica y profesional, por su amistad y por tantos consejos. Al MC. Alexis Emus Medina, por su amistad, por su disposición a ayudar, por su invaluable colaboración y consejos en los análisis cromatográficos. A mis compañeros de laboratorio Marilyn Criollo, Miriam Chaparro, Gabriela Vazquez, Manuel Picos y Luis Ángel Cabanillas. Un especial agradecimiento a la Dra. Nayely Leyva López, por su invaluable amistad, por ser una amiga que siempre elicita a ser mejor persona tanto profesional como personalmente. A mi compañera y amiga de generación Karla Báez, por su amistad y consejos. A Dulce Ambriz, por su amistad, confianza, consejos y los buenos momentos en los que hemos convivido. Finalmente, y de primordial importancia a David Bastidas, por su apoyo, soporte, consejos y comprensión. 5 DEDICATORIA A mis Padres, Joel Gutiérrez y Arcelia Grijalva, por su interminable amor, su incondicional apoyo, sus siempre acertados consejos, por apoyarme en todas mis metas personales y académicas, y por ser los pilares que me han hecho la persona que soy el día de hoy. 6 ÍNDICE GENERAL APROBACIÓN ................................................................................................................ 2 DECLARACIÓN INSTITUCIONAL ............................................................................ 3 AGRADECIMIENTOS ................................................................................................... 4 DEDICATORIA ............................................................................................................... 6 ÍNDICE GENERAL ........................................................................................................ 7 ÍNDICE DE CUADROS ................................................................................................ 11 ÍNDICE DE FIGURAS .................................................................................................. 12 RESUMEN ...................................................................................................................... 13 ABSTRACT .................................................................................................................... 15 I. SINOPSIS .................................................................................................................... 17 Integración del Manuscrito de Tesis ........................................................................... 20 II. REVIEW: BIOAVAILABILITY OF DIETARY PHENOLIC COMPOUNDS . 25 Abstract ....................................................................................................................... 26 Resumen ...................................................................................................................... 26 Introduction ................................................................................................................. 27 Factors Affecting The Bioavailability of Dietary Phenolic Compounds .................... 27 Glycosylation ......................................................................................................... 28 Food Matrix........................................................................................................... 29 Biotransformation Of Dietary Phenolic Compounds .................................................. 30 Phase I Metabolism of Dietary Phenolic Compounds ....................................... 32 Phase II-Metabolism of Dietary Phenolic Compounds ..................................... 33 Glucuronidation .................................................................................................... 34 Acetylation and Methylation ............................................................................... 34 Conclusions ................................................................................................................. 35 References ................................................................................................................... 37 III. REVIEW: DIETARY PHENOLIC COMPOUNDS, HEALTH BENEFITS, AND BIOACCESSIBILITY ........................................................................................... 42 Summary ..................................................................................................................... 43 Resumen ...................................................................................................................... 43 Introduction ................................................................................................................. 44 Phenolic Compounds in Cereals, Fruits, and Vegetables............................................ 44 Effect of Consumption of Phenolics on Human Health .............................................. 45 Phenolics in Cereals and Their Relationship With Health ............................... 45 Phenolics in Fruits and Their Relationship With Health ................................. 46 Phenolics in Vegetables and Their Relationship With Health ......................... 49 Dietary Phenolic Compounds...................................................................................... 51 Factors Affecting The Bioavailability of Dietary Phenolic Compounds .................... 53 Factors Related to Phenolic Chemical Structure ......................................................... 56 Solubility ................................................................................................................ 56 Glycosylation ......................................................................................................... 58 7 ÍNDICE GENERAL (Continuación)
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