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

Escribir sobre el maestro Harry Belevan (Lima, 1945) es escribir sobre un pionero de lo fantástico moderno en el país.

The relationship between gastrointestinal alterations and the characteristics of children with autism spectrum disorders highlights the importance of a nutritional approach in their multidisciplinary care. The objective of this research was to determine the relationship between nutritional profiles and gastrointestinal alterations. This descriptive, correlational, and cross- sectional study evaluated 55 school-aged children with autism. The nutritional profile was determined using the anthropometric indicator body mass index for age (BMI/age). The dietaryassessment included a record of macronutrient, gluten, and casein intake. The clinical evaluation included signs of gastrointestinal alterations and malnutrition. Anthropometric results showed that 63.6% of the children were within the normal range, 1.8 % were underweight, and 34.5 % were overweight. The most frequent gastrointestinal alterations were foul-smelling flatulence, constipation, abdominal pain, and distension. No relationship was found between gastrointestinal alterations and anthropometric diagnosis or macronutrient intake. However, a statistically significant positive relationship (p<0.01) was found between gastrointestinal alterations and clinical signs of nutritional deficiencies, gluten consumption, and the degree of autism. Additionally, a positive trend was observed between gastrointestinal alterations and casein consumption. In conclusion, the consumption of gluten- and casein-containing foods directly affects gastrointestinal alterations and, in turn, the severity of autism in children. These findings underscore the need for early nutritional intervention as an effective strategy to improve symptoms associated with autism.

The siglalon is considered a fruit of Colombo-Ecuadorian origin. Its geographical distribution in Ecuador is in the provinces of Azuay, Loja, Cañar, and El Oro. According to the taxonomic classification, the genus Vasconcellea comprises twenty-one species. The application of the Vasconcellea stipulata fruit in the field of bread-making stems from the limited knowledge about siglalon and its use in gastronomy, as its consumption is low in mountainous areas and their surroundings. This culinary proposal is the application of siglalon in baking to take advantage of its nutritional properties. The organoleptic characteristics of this fruit are a great contribution to baked goods. In the methodology, three experiments were established in four preparations, of which the pastry cream was the highest-rated product, with 85 % acceptance. The organoleptic properties of the preparations, such as aroma, color, flavor, and texture, were also characterized in Guayaquil. However, the low score in samples (a) and (b) from the panelists is related to the high presence of tannins in the siglalon, due to the cooking technique used. This research shows innovation in bread-making, demonstrating that siglalon can be successfully incorporated into bakery products for its culinary and nutritional value.

The article presents aging as a multifactorial, progressive biological process shaped by intersecting theories, with special focus on oxidative stress and free radical involvement. The Free Radical Theory of Aging posits that reactive oxygen species (ROS), produced both endogenously and via environmental exposures, induce cumulative molecular damage to lipids, proteins, and DNA impacting cellular and tissue integrity. This oxidative stress contributes to age-related degenerative diseases such as cancer and Alzheimer’s. Although antioxidants (both endogenous enzymes and exogenous dietary compounds) offer protective mechanisms against ROS, empirical evidence on their efficacy in extending lifespan remains inconclusive, largely due to bioavailability challenges and systemic complexity. The article also addresses mitochondrial dysfunction and genomic instability especially mitochondrial DNA mutations as key contributors to aging, proposing a dynamic interaction between genetic regulation, oxidative insults, and physiological decline. Experimental findings from animal models suggest associations between oxidative damage and aging phenotypes, though not always consistent across species. The authors advocate for a comprehensive approach that integrates molecular, genetic, and environmental perspectives, urging evidence based public health strategies to manage the rising aging population. In sum, aging is characterized as a heterogeneous, irreversible process not reducible to a single cause but rather to a complex network of biological mechanisms.

This study evaluates the impact of edible films as a sustainable and biodegradable alternative for food packaging in response to increasing plastic pollution. The objective is to analyze the effectiveness of these films in sustainability, multifunctionality and food waste reduction. A systematic literature review (SLR) was conducted in scientific databases, selecting relevant studies published between 2019 and 2024 using specific criteria and PICOC, BIBLIOMETRIX and PRISMA methodologies. The results reveal that 64.29 % of the studies consider edible films to be beneficial, standing out not only for being biodegradable, but also for their ability to protect food, prolong its shelf life and reduce environmental contamination. In addition, their antimicrobial and antioxidant functionality is highlighted, using materials such as gelatin, chitosan and other natural polymers. In conclusion, edible films are a promising solution to reduce plastic pollution and improve food preservation, presenting themselves as an environmentally friendly alternative in the packaging industry. However, more research is needed to optimize their production and efficacy in various applications.

Carboxytherapy is a medical technique that utilizes carbon dioxide for therapeutic purposes. The aim of this review was to assess the scientific evidence on the effects of carboxytherapy on metabolic health. The applications of carboxytherapy span various fields of medicine. Evidence shows that carbon dioxide is not only a key regulator of blood pH but also modulates gene expression, growth factors, and stimulates the production of endothelial progenitor cells. These effects are reflected in increased microcirculation in the skin (where collagen production is stimulated), in subcutaneous adipose tissue (where lipolysis and tissue reduction have been observed), in muscle (where it promotes mitochondrial biogenesis and muscle fiber differentiation), and in bone (where it stimulates repair). The activation of microcirculation is mediated by the upregulation of vascular endothelial growth factor. Despite the existing evidence, further research on the application of carboxytherapy in different medical fields is needed.

The document examines the origin and evolution of pisco, highlighting its history from the cultivation of grapevines in Peru and Chile during the 16th century. Peru, benefiting from favorable climatic conditions, recorded the first South American wine in 1539, while Chile documented the distillation of aguardiente (a grape spirit) as early as 1586. However, the authenticity of some Chilean records is questioned due to a lack of documented evidence. The name “pisco” comes from the Peruvian region of Pisco, known for its birds and port, where the spirit was stored in clay jars called “piscos.” Peruvian documents from 1613 and 1712 confirm the early use of the term, while Chile adopted the name centuries later—even renaming a town “Pisco Elqui” in 1936 to legitimize its production. The dispute over the spirit’s designation of origin intensified with research showing Peru’s historical exports of pisco to markets like Guatemala and Chile. Although Chile developed its own industry, 19th-century Chilean lexicographers acknowledged the Peruvian origin of pisco. The document concludes that, beyond the controversy, ongoing research enriches both the history and quality of this distilled spirit.

Tropaeolum tuberosum Ruíz y Pav. (mashua) is a tuber cultivated in Andean zones as Huancavelica, with traditional use in food and functional potential due to its content of bioactive compounds. Due to its short fresh shelf life, its preservation is required. Hot air drying, an alternative to solar drying, can affect the stability of these compounds depending on the temperature applied. Therefore, the objective was to evaluate the effect of temperature (50, 60, 70 and 80 °C) of hot air drying on remaining water content (Y) and total phenolic content (TPC) in three morphotypes of mashua (Zapallo, Sangre de Cristo and Negra). The tubers were washed, disinfected with sodium hypochlorite (50 ppm), cut (2.5 mm), and dried (150 g) for 16 h. Free moisture was determined in the dried samples. They were then ground (particles < 850 μm) and extracts (80% methanol, 50 mg/mL) were prepared for TPC determination. Drying temperature significantly (p < 0.05) influenced the TPC as it increased from 50 to 80 °C, and did not influence the Y. TPC ranged from 1608 ± 80.22 to 2069 ± 82.01, 1732 ± 59.43 to 2069 ± 30.32 and 5286 ± 143.74 to 7929 ± 120.48 mg gallic acid equivalent/100 g dry mashua for Zapallo, Sangre de Cristo and Negra, respectively. These results indicate that hot air drying at 60 °C can be used to obtain dried mashua of the Sangre de Cristo and Negra varieties with higher TPC, while at 80 °C the TPC for the Zapallo variety is better preserved.