Sistema Regional de Información
en línea para Revistas Científicas de América Latina,
el Caribe, España y Portugal

Introduction: Chronic inflammation is implicated in the pathogenesis of various degenerative diseases and is closely associated with the overexpression of cyclooxygenase-2 (COX-2), a key enzyme in the inflammatory response. Resveratrol, a phenolic compound found in grapes, berries, and peanuts, has demonstrated anti-inflammatory properties, partly attributed to its interaction with COX-2. Objective: To evaluate, using in silico tools, the gut microbiota-mediated biotransformation of resveratrol and the potential anti-inflammatory effects of its metabolites on COX-2. Material and method: The BioTransformer platform was used to predict structural modifications of resveratrol induced by microbial enzymes. The resulting metabolites, stilbendiol and stilbenol, were analyzed for their pharmacokinetic properties and potential molecular targets using SwissADME and SwissTargetPrediction. Their binding affinity to COX-2 was subsequently evaluated through molecular docking with AutoDock. Results: Computational analyses indicated that bacterial dehydroxylases generate two resveratrol derivatives: 3,4’-dihydroxy-trans-stilbene and trans-4-hydroxystilbene. Both compounds were predicted to target COX-2 (probability ≥ 0.4) and displayed favorable pharmacokinetic properties (LogP ≥ 2). However, molecular docking suggested that stilbenol has a stronger binding affinity to the COX-2 active site (−7.09 kcal/mol).  Conclusion: Gut microbiota may enhance the anti-inflammatory efficacy of resveratrol through its biotransformation into more active metabolites, such as trans-4-hydroxystilbene. To the best of our knowledge, this is the first study to identify stilbenol as a potential COX-2 inhibitor.

Introduction: Procrastination has become an increasingly normalized tendency among university students. Although often associated with emotional, psychological, and social behaviors, its impact on overall health is undeniable. Postponing important academic tasks can lead to chronic stress, anxiety, and frustration, ultimately affecting not only academic performance but also eating habits and nutritional status. This essay adopts a sociological approach to understand procrastination as a structural and multidimensional phenomenon. From a socio-research perspective, it explores the relationship between procrastination and academic performance, as well as its potential connection to the nutritional status of university students. Objective: To analyze the causes and consequences of procrastination among health science students, and its relationship with academic performance and nutritional status, from a comprehensive and interdisciplinary perspective. Conclusion: Procrastination among university students is a complex phenomenon that affects both academic performance and overall health. Rather than a mere bad habit, it reflects structural and personal tensions. Addressing it requires multidisciplinary interventions involving mental health, nutrition, and pedagogy. Recognizing its systemic nature enables the development of more effective educational strategies. Promoting student well-being is essential in the training of future healthcare professionals.

Introduction: The pomace generated during Mexican winemaking is an underutilized source of antioxidant compounds with the potential to regulate the formation of fatty tissue. Objective: To evaluate the phenolic content and antioxidant activity of Tempranillo and Cabernet Sauvignon orujos from Chihuahua and to estimate, through a bioinformatics study, their interaction with the receptor activated by proliferators of gamma peroxisomes (PPARγ), key in adipogenesis. Material and method: Each pomace was dried, milled, and extracted to quantify total polyphenols and flavonoids, and the antioxidant capacity was measured. The components were identified by liquid chromatography coupled with mass spectrometry. Molecular docking with the receptor was modelled, and then the parameters of absorption, distribution, metabolism, and excretion were calculated. Results: Tempranillo presented more flavonoids and up to three times the antioxidant capacity of Cabernet. Quercetin, viniferin, and naringenin were detected; their binding energies (-10.0 to -7.0 kcal mol-1) exceeded or matched those of reference drugs, sharing critical binding residues. The bioavailability analysis indicated intestinal permeability. Conclusion: Tempranillo pomace is a sustainable ingredient rich in bioactive compounds that can interact favorably with the regulatory receptor of adipogenesis, supporting its potential use in dietary strategies against obesity.

Introduction: Human aging is marked by a decline in biological and metabolic functions, impacting overall health. Malnutrition, common in older adults, is linked to muscle mass loss and chronic diseases. Grip strength is an effective indicator of muscle function and nutritional status, especially in older adults. Objective: To describe the relationship between grip strength, the presence of comorbidities, and anthropometric indicators in older adults attending nutritional consultations in San Luis Potosí, Mexico. Material and method: Cross-sectional descriptive study with 120 older adults. Sociodemographic, anthropometric, and dietary data were collected. Grip strength was measured using a dynamometer, and statistical analyses were performed with SPSS. Results: Grip strength correlated positively with muscle mass, weight, height, and calf circumference, and negatively with body fat percentage. A weak correlation was observed with comorbidities. Conclusion: Grip strength is a good indicator of functional and nutritional status in older adults. It is associated with muscle mass and other anthropometric factors, suggesting its utility in assessing frailty and sarcopenia risks. Further exploration of its clinical application is recommended.

Introduction: Three main vision disorders have been reported in Mexico: refractive errors, cataracts, and macular degeneration. Some lifestyle factors have been associated with visual health; however, few studies have linked these factors to each other. Objective: To determine the association of increased weight, caloric intake, sedentary lifestyle, alcohol consumption, and smoking with five vision disorders. Material and method: An analytical cross-sectional study with 250 participants. Smoking habits, alcohol consumption, physical inactivity, and caloric intake were identified through a survey conducted by the National Institute of Public Health. Weight, waist circumference, hip circumference, and height were measured, and visual disorders were diagnosed by an ophthalmologist. Results: When comparing the groups with and without visual impairment, statistically significant differences were observed in relation to weight gain (68% vs. 31%, p<0.05), physical inactivity (74% vs. 27%, p<0.05), caloric intake (65% vs. 34%, p<0.05), alcohol consumption (74% vs. 26%, p<0.05), and smoking habits (69% vs. 30%, p<0.05). Conclusion: The negative lifestyle factors assessed in this study were more frequent in patients with visual impairment. Keywords: Visual impairment; Lifestyle; Obesity.

Introduction: The perception of functional foods (FF) is influenced by available information, sociocultural influences, and sensory and nutritional characteristics, while their consumption is determined, to a greater extent, by cost and accessibility. Objective: This exploratory study analyzed the perception of FF in 752 undergraduate students in nutrition and postgraduate students in health at the Facultad de Salud Pública y Nutrición (FaSPyN) at the Universidad Autónoma de Nuevo León (UANL). Material and method: A questionnaire was applied that evaluated: 1) association of words with FF, 2) perception of benefits, accessibility, and consumption, and 3) source of information and reason for consumption. Results: The term most associated with FF was "health." More than one-third of students related FFs to wellness and health benefits, and 43.8% gained knowledge about them in school. In addition, the consumption of omega-3, prebiotics and fiber, the latter as a component of functional foods, was significantly associated with the level of education. Conclusion: Graduate students show a clearer perception of FF compared to undergraduate students, which shows the need to strengthen teaching on this topic in undergraduate programs to improve their understanding and encourage informed consumption.

Introduction: Body image distortion influences adolescents' eating practices, affecting not only what they consume but also how, when, where, and with whom they eat. Objective: To compare eating practices among adolescents with and without body image distortion from public secondary schools. Material and method: A cross-sectional study was conducted with 560 adolescents aged 13 to 15 years. Validated instruments were used to assess body image perception and eating practices. Data were analyzed using the Mann-Whitney U test with SPSS software. Results: A total of 47% of adolescents showed body image distortion. No statistically significant differences were found in the types of food consumed, except for a lower intake of soft drinks and juices in the group with body image distortion. Additionally, this group reported more frequent food consumption when invited by friends and a lower frequency of sharing dinner with siblings (p = 0.03). Conclusion: Body image distortion was associated with specific differences in eating practices. No significant variations were observed in the types of foods consumed. The findings highlight the importance of incorporating perceptual factors into strategies for promoting healthy eating among adolescents.

Introduction: Essential fatty acids are key to maternal and infant health, but their consumption is limited. Objective: To evaluate in nursing mothers the consumption of a horchata analog drink (HAD) based on a powdered mixture of cashew, sesame, rice, ayote seed, sugar, cinnamon and flaxseed, to increase its content of apha-linolenic acid (ALA). Material and method: Descriptive study with 24 volunteer nursing mothers, with infants aged 1 to 3 months. They consumed HAD, previously sensorially evaluated, preparing 30 g of mixture (156 kcal/serving,2.2 g ALA) in 220 ml milk and/ or water for four weeks. Three educational sessions on breastfeeding (BF) and maternal-infant well-being. Data were collected on consumption, perceived effects on BF and maternal-infant well-being. Results: 96% of the mothers reported that they “liked” and “liked very much” the HAD. To prepare it, 42% used whole milk and 17% used water. 71% consumed it at breakfast/snack. 92% perceived an increase in breast milk production, 42% better mood, 54% more active babies. No adverse effects were reported. Conclusion: The HAD was favorably appreciated; it is recommended to validate it in maternal and infant health.

Introduction: The COVID-19 pandemic had an impact on the interactions of the world population, there are few studies describing these changes in health professionals. Objective: To detect differences in the level of empathy and the nutritionist-patient relationship model in nutrition students during and after the COVID-19 pandemic. Material and method: The study was descriptive, cross-sectional, non-experimental, with the voluntary participation of 63 nutrition students who performed their social service, 36 during the pandemic and 27 post-pandemic. The questionnaires used were the Jefferson Medical Empathy Scale (version E) and the Nutritionist-Patient Relationship Model questionnaire. Statistical analysis was performed with the SPSS v. 23 program, using the Chi-square test for correlations, considering statistical significance with a value p≤0.05.  Results: The level of empathy, its components of compassion and putting oneself in the patient's place are diminished in pandemic with respect to post-pandemic with values of p<0.05. Conclusion: The pandemic did negatively affect the level of empathy of the nutritionist towards the patient; therefore, we support the need to generate therapies to support health professionals during pandemics.

Introduction: Food environments encompass the set of physical, economic, political, and sociocultural factors related to the availability, accessibility, affordability, and nutritional quality of food and beverages within a community. Objective: To observe and describe the characteristics of the food environment within and around the Faculty of Nutrition at a Public University in Monterrey, Nuevo León, Mexico. Material and method: Descriptive observational study conducted in and around the Faculty of Nutrition (within a 500-meter radius), evaluating 53 food establishments using the Nutrition Environment Measures Survey – Restaurants (NEMS-R), adapted and complemented with the NOVA classification system. Establishments were categorized as "healthy," "less healthy," or "unhealthy." Data were recorded in a coded database and analyzed using descriptive statistics. Results: Of the establishments evaluated, 49.1% were classified as "unhealthy," 49.1% as "less healthy," and only 1.9% as "healthy." A high concentration of outlets offering ultra-processed products with low nutritional value was observed in the surrounding area. Conclusion: The findings highlight the need for interventions that promote healthy eating habits, implement policies that support the availability of nutritious foods, and encourage collaboration with local vendors, in alignment with the guidelines of the Healthy School Environments Strategy.