El primer franquismo en Huelva, 1939-1950. Estudio social de la provincia de Huelva a través del sistema represivo y penitenciario franquista.

Este trabajo pretende poner de relieve la represión franquista en la provincia de Huelva desde su sistema penitenciario, es decir, los campos de concentración y la Prisión Provincial de Huelva. En total, cuatro campos: Puerto Pesquero, Isla Saltés, San Juan del Puerto y Peguerillas constituían el primer lugar de reclusión y clasificación de los republicanos detenidos en la guerra. Una vez terminada ésta, serían llevados a diferentes sitios: otros campos de concentración, Batallones de Trabajadores, Colonias Penitenciarias Militarizadas y a diversas prisiones españolas, entre ellas la Prisión Provincial de Huelva. Al respecto, para abordar la vida, las torturas, la penuria y la hambruna de estos/as reclusos/as hemos considerado analizarlo desde la perspectiva de género pues aporta una rica y diversa información sobre la Huelva de posguerra

High hydrostatic pressure enhances the formation of oleocanthal and oleacein in 'Arbequina' olive fruit

During olive oil production, the activity of endogenous enzymes plays a crucial role in determining the oil's phenolic composition. β-Glucosidase contributes to the formation of secoiridoids, while polyphenol oxidase (PPO) and peroxidase (POX) are involved in their oxidation. This study investigated whether high hydrostatic pressure (HHP), known to cause cell disruption and modify enzymatic activity and food texture, could reduce PPO and POX activity. HHP was applied to ‘Arbequina’ olives at different settings (300 and 600 MPa, 3 and 6 min) before olive oil extraction. The tested HHP conditions were not effective in reducing the activity of PPO and POX in olives, resulting in oils with a lower phenolic content. However, HHP increased the secoiridoid content of olives, particularly oleocanthal and oleacein (>50%). The pigments in oils produced from HHP-treated olives were higher compared to the control, whereas squalene and α-tocopherol levels and the fatty acid profile remained the same. © 2023 The Authors</p

Influence of the ripening stage and extraction conditions on the phenolic fingerprint of 'Corbella' extra-virgin olive oil

The ancient 'Corbella' olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was to determine the effect of agronomic and technical factors on the phenolic fingerprint of EVOO and to establish the optimum harvesting time and crushing and malaxation conditions for 'Corbella' olives. Therefore, three different ripening indices (0.3, 1.2, and 3.2) and three crushing temperatures (10, 18, and 25 OC) were studied. Additionally, a factorial design to optimize the phenolic concentration of the EVOO was developed, applying a range of sieve diameters (4 and 6 mm), and malaxation time (30 and 60 min) and temperature (27, 32, and 37 °C). The phenolic profile was analyzed by ultra-high performance liquid chromatography coupled to mass spectrometry in a tandem detector. The level of secoiridoids, the major phenolic compounds in the oil, was higher when using olives harvested earlier. Oleuropein aglycone and ligstroside aglycone were degraded during crushing at high temperatures, resulting in the formation of oleacein and oleocanthal. The best processing conditions in terms of total phenolic content were found to be 30 min of malaxation at 37 OC, the crushing size not having any affect. Keywords: polyphenols; malaxation; crushing size; oleocanthal; oleacei

Amygdalar CB2 cannabinoid receptor mediates fear extinction deficits promoted by orexin-A/hypocretin-1.

Anxiety and stress disorders are often characterized by an inability to extinguish learned fear responses. Orexins/ hypocretins are involved in the modulation of aversive memories, and dysregulation of this system may contribute to the aetiology of anxiety disorders characterized by pathological fear. The mechanisms by which orexins regulate fear are unknown. Here we investigated the role of the endogenous cannabinoid system in the impaired fear extinction induced by orexin-A (OXA) in male mice. The selective inhibitor of 2-arachidonoylglycerol (2-AG) biosynthesis O7460 abolished the fear extinction deficits induced by OXA. Accordingly, increased 2- AG levels were observed in the amygdala and hippocampus of mice treated with OXA that do not extinguish fear, suggesting that high levels of this endocannabinoid are related to poor extinction. Impairment of fear extinction induced by OXA was associated with increased expression of CB2 cannabinoid receptor (CB2R) in microglial cells of the basolateral amygdala. Consistently, the intra-amygdala infusion of the CB2R antagonist AM630 completely blocked the impaired extinction promoted by OXA. Microglial and CB2R expression depletion in the amygdala with PLX5622 chow also prevented these extinction deficits. These results show that overactivation of the orexin system leads to impaired fear extinction through 2-AG and amygdalar CB2R. This novel mechanism could be of relevance for the development of novel potential approaches to treat diseases associated with inappropriate retention of fear, such as post-traumatic stress disorder, panic anxiety and phobias.post-print3418 K

Estrategia para el aprendizaje activo: Biblioteca audiovisual de casos clínicos reales de la patología cardiovascular más frecuente. Implicaciones para la preparación del examen M.I.R

Ofrecer al alumno una formación práctica y real a partir de situaciones de la práctica clínica diaria. Realizar un repositorio de vídeos y preguntas que crezca cada curso académico. Se pretende que esta colección sirva como modelo para la creación posterior de una aplicación informática que permita la interpretación de cualquier electrocardiograma tras escaneo del mismo en dispositivos tales como móviles o tabletas

Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds

To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with healthpromoting properties and pleasant sensory properties, studies are needed to establish optimal production parameters. Bioactive components of EVOO, including phenolic compounds, carotenoids, chlorophylls, tocopherols, and squalene, contribute to its organoleptic properties and beneficial health effects. The aim of this study was to develop an Arbequina EVOO with high phenol content, particularly oleocanthal and oleacein, on a laboratory scale by analyzing the effects of different temperatures (20, 25, and 30 ◦C) and times (30 and 45 min) of malaxation. Higher temperatures decreased the levels of the phenolic compounds, secoiridoids, tocopherols, and squalene, but increased the pigments. EVOO with the highest quality was produced using malaxation parameters of 20 ◦C and 30 min, although oleocanthal and oleacein were higher at 30 and 25 ◦C, respectively. Overall, 20 ◦C and 30 min were the processing conditions that most favored the physiological and chemical processes that contribute to higher levels of bioactive compounds in the oil and diminished their degradation and oxidation processes

A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors

Extra virgin olive oil (EVOO) quality and composition are mainly affected by genetics, agronomic and technological parameters, undergoing further modifications during storage. In this work, a chemometric approach was applied to study the impact of olive maturity, malaxation time/temperature, and oil storage on the quality and compositional parameters of Arbequina EVOO (basic quality indices, volatile and sensory profiles, contents in phenolic compounds, squalene, vitamin E and fatty acids). Storage emerged as the most influential factor, followed by olive maturity and malaxation temperature, while malaxation time had almost no effect. Storage at room temperature had a significant impact on the phenolic profile and quality parameters, mainly the peroxide value and K270. The determination of K270, an indicator of secondary oxidation products, was relevant to analyze the effect of storage conditions. Volatile compounds and fatty acids were good markers of ripeness, and the volatile profile was highly affected by malaxation temperature.This research was funded by PID2020-114022RB-I00 and CIBEROBN from the Instituto de Salud Carlos III, ISCIII from the Ministerio de Ciencia, Innovación y Universidades, (AEI/FEDER, UE), Generalitat de Catalunya (GC) [2021-SGR-00334]. INSA-UB is Maria de Maeztu Unit of Excellence (grant CEX2021-001234-M funded by MICIN/AEI/FEDER, UE)info:eu-repo/semantics/publishedVersio

Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions

The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and maturity index, and the oil production process. In this study, the sensory quality and VOC and fatty acid (FA) profiles were determined in Arbequina olive oils produced by applying different malaxation parameters (20, 25, and 30 °C, and 30 and 45 min). All the olive oils were classified as EVOO by a sensory panel, regardless of the production conditions. However, cold extraction at 20 °C resulted in more positive sensory attributes (complexity). The FA concentration increased significantly with the malaxation temperature, although the percentage profile remained unaltered. Finally, an OPLS-DA model was generated to identify the discriminating variables that separated the samples according to the malaxation temperature. In conclusion, the tested range of malaxation parameters appeared not to degrade the distinctive attributes/organoleptic profile of olive oil and could be applied to obtain an EVOO of high sensory quality, especially at 20 °C.info:eu-repo/semantics/publishedVersio

Preparation of sports centers staff in case of sudden cardiac arrest

La investigación tiene como objetivo identificar la preparación del personal que labora en los gimnasios y centros deportivos para proporcionar reanimación cardiopulmonar ante un ataque cardiaco súbito. Se obtuvo una muestra aleatoria para aplicar una encuesta a 12 centros deportivos en Hermosillo, Sonora, México. El 58,33 % de los responsables de los centros deportivos confirmaron que cuentan con personal capacitado en reanimación cardiopulmonar, pero el 100 % del personal desconocen el uso del desfibrilador. Se confirmó que ningún centro deportivo cuenta con desfibrilador para brindar auxilio en caso de paro cardiaco súbito. En el análisis de los planes de estudio de seis carreras relacionadas con la actividad física y deporte, presenta una asignatura optativa sobre primeros auxilios, que incluye como contenido básico la reanimación cardiopulmonar y sólo dos de cada 100 estudiantes de carreras relacionadas con la actividad física y deporte, confirman haber recibido capacitación en la reanimación cardiopulmonar. Se sugiere que el personal que labora en los centros deportivos y gimnasios reciba capacitación sobre las maniobras de reanimación cardiopulmonar y el uso del desfibrilador. Se propone que el 100 % del personal adquiera las destrezas para ejecutar las maniobras de RCP, con base en los parámetros y procedimientos internacionales.The research aims to identify the preparation of personnel working in gyms and sports centers to provide first aid in case of sudden cardiac arrest. A random sample was obtained to implement a survey to 12 sports centers in Hermosillo, Sonora, Mexico. 58,33% of those responsible for sports centers have confirmed that their staff is CPR trained, but 100% of the staff do not know how to use a defibrillator. It was confirmed that no sports center has defibrillator to provide assistance in case of sudden cardiac arrest. In the analysis of curricula, six careers related to physical activity and sport have an elective course on first aids, which includes as basic content CPR and only two out of every 100 students related to physical activity and sport careers, confirmed having received training in CPR. It is suggested that the staff working in the sport and fitness centers receive training on cardiopulmonary resuscitation and defibrillator use. It is proposed that 100% of staff acquire the skills to perform CPR, based on international parameters and procedures.Universidad Nacional de La Plata (UNLP) - Facultad de Humanidades y Ciencias de la Educació

Preparation of sports centers staff in case of sudden cardiac arrest

La investigación tiene como objetivo identificar la preparación del personal que labora en los gimnasios y centros deportivos para proporcionar reanimación cardiopulmonar ante un ataque cardiaco súbito. Se obtuvo una muestra aleatoria para aplicar una encuesta a 12 centros deportivos en Hermosillo, Sonora, México. El 58,33 % de los responsables de los centros deportivos confirmaron que cuentan con personal capacitado en reanimación cardiopulmonar, pero el 100 % del personal desconocen el uso del desfibrilador. Se confirmó que ningún centro deportivo cuenta con desfibrilador para brindar auxilio en caso de paro cardiaco súbito. En el análisis de los planes de estudio de seis carreras relacionadas con la actividad física y deporte, presenta una asignatura optativa sobre primeros auxilios, que incluye como contenido básico la reanimación cardiopulmonar y sólo dos de cada 100 estudiantes de carreras relacionadas con la actividad física y deporte, confirman haber recibido capacitación en la reanimación cardiopulmonar. Se sugiere que el personal que labora en los centros deportivos y gimnasios reciba capacitación sobre las maniobras de reanimación cardiopulmonar y el uso del desfibrilador. Se propone que el 100 % del personal adquiera las destrezas para ejecutar las maniobras de RCP, con base en los parámetros y procedimientos internacionales.The research aims to identify the preparation of personnel working in gyms and sports centers to provide first aid in case of sudden cardiac arrest. A random sample was obtained to implement a survey to 12 sports centers in Hermosillo, Sonora, Mexico. 58,33% of those responsible for sports centers have confirmed that their staff is CPR trained, but 100% of the staff do not know how to use a defibrillator. It was confirmed that no sports center has defibrillator to provide assistance in case of sudden cardiac arrest. In the analysis of curricula, six careers related to physical activity and sport have an elective course on first aids, which includes as basic content CPR and only two out of every 100 students related to physical activity and sport careers, confirmed having received training in CPR. It is suggested that the staff working in the sport and fitness centers receive training on cardiopulmonary resuscitation and defibrillator use. It is proposed that 100% of staff acquire the skills to perform CPR, based on international parameters and procedures.Universidad Nacional de La Plata (UNLP) - Facultad de Humanidades y Ciencias de la Educació