Hernan Speisky
Santiago, RM 7830490, Chile
Last Updated: 09/26/2026
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Found 35 publications
Formation of Hydroxylated-Benzoyl-Benzofuranones Following the Exposure of Quercetin and Kaempferol to aNitrite-Containing Acidic Medium.
Journal: Molecules (Basel, Switzerland)
Published: June 08, 2026
Liposomal and chitosan-coated liposomal nanocarriers for grape seed proanthocyanidins: Integrated physicochemical, cellular, and rheological characterization.
Journal: Current research in food science
Published: January 05, 2026
Oxidation of Quercetin and Kaempferol Markedly Amplifies Their Antioxidant, Cytoprotective, and Anti-Inflammatory Properties.
Journal: Antioxidants (Basel, Switzerland)
Published: November 29, 2022
Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects.
Journal: Plants (Basel, Switzerland)
Published: October 31, 2022
Chickpeas from a Chilean Region Affected by a Climate-Related Catastrophe: Effects of Water Stress on Grain Yield and Flavonoid Composition.
Journal: Molecules (Basel, Switzerland)
Published: December 23, 2021
Revisiting the Oxidation of Flavonoids: Loss, Conservation or Enhancement of Their Antioxidant Properties.
Journal: Antioxidants (Basel, Switzerland)
Published: December 02, 2021
Effect of Epicatechin on Skeletal Muscle.
Journal: Current medicinal chemistry
Published: July 31, 2021
Vitamin E as an essential micronutrient for human health: Common, novel, and unexplored dietary sources.
Journal: Free radical biology & medicine
Published: June 19, 2021
Protection against indomethacin-induced loss of intestinal epithelial barrier function by a quercetin oxidation metabolite present in onion peel: In vitro and in vivo studies.
Journal: The Journal of nutritional biochemistry
Published: May 13, 2021
Quercetin Oxidation Metabolite Present in Onion Peel Protects Caco-2 Cells against the Oxidative Stress, NF-kB Activation, and Loss of Epithelial Barrier Function Induced by NSAIDs.
Journal: Journal of agricultural and food chemistry
Published: February 16, 2021
Low nanomolar concentrations of a quercetin oxidation product, which naturally occurs in onion peel, protect cells against oxidative damage.
Journal: Food chemistry
Published: July 03, 2019
Last Updated: 09/26/2026