Publicaciones en colaboración con investigadores/as de Universidade de Vigo (46)

2024

  1. In Vitro and In Vivo Insights into a Broccoli Byproduct as a Healthy Ingredient for the Management of Alzheimer’s Disease and Aging through Redox Biology

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 10, pp. 5197-5211

2023

  1. Molecular bases for the use of functional foods in the management of healthy aging: Berries, curcumin, virgin olive oil and honey; three realities and a promise

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 33, pp. 11967-11986

  2. Valorization of Olea europaea and olive oil processing by-products/wastes

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 193-212

2022

  1. Bee Products: An Emblematic Example of Underutilized Sources of Bioactive Compounds

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6833-6848

  2. The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters

    Food Chemistry, Vol. 375

2021

  1. Anti-inflammatory activities of Italian Chestnut and Eucalyptus honeys on murine RAW 264.7 macrophages

    Journal of Functional Foods, Vol. 87

  2. Changes in the content of metals of strawberry after preparation of phenolic-rich and anthocyanin-rich extracts for use in biomedicine and nutrition

    Acta Horticulturae, Vol. 1309, pp. 1003-1008

  3. Dietary phytochemicals modulate intestinal epithelial barrier dysfunction and autoimmune diseases

    Food Frontiers, Vol. 2, Núm. 3, pp. 357-382

  4. Edible flowers as a health promoter: An evidence-based review

    Trends in Food Science and Technology, Vol. 117, pp. 46-59

  5. Effects of caloric restriction on immunosurveillance, microbiota and cancer cell phenotype: Possible implications for cancer treatment

    Seminars in Cancer Biology, Vol. 73, pp. 45-57

  6. Impacts of biomedical hashtag-based Twitter campaign: #DHPSP utilization for promotion of open innovation in digital health, patient safety, and personalized medicine

    Current Research in Biotechnology, Vol. 3, pp. 146-153

  7. Molecular interactions between dietary lipids and bone tissue during aging

    International Journal of Molecular Sciences, Vol. 22, Núm. 12

  8. Rosa x hybrida extracts with dual actions: Antiproliferative effects against tumour cells and inhibitor of Alzheimer disease

    Food and Chemical Toxicology, Vol. 149

  9. Strawberry phenolic extract increases lifespan in C. elegans

    Acta Horticulturae, Vol. 1309, pp. 995-1001

  10. Strawberry tree honey in combination with 5-fluorouracil enhances chemosensitivity in human colon adenocarcinoma cells

    Food and Chemical Toxicology, Vol. 156

  11. The central role of mitochondria in the relationship between dietary lipids and cancer progression

    Seminars in Cancer Biology, Vol. 73, pp. 86-100

  12. The efficacy of berries against lipopolysaccharide-induced inflammation: A review

    Trends in Food Science and Technology, Vol. 117, pp. 74-91

2020

  1. A diet rich in saturated fat and cholesterol aggravates the effect of bacterial lipopolysaccharide on alveolar bone loss in a rabbit model of periodontal disease

    Nutrients, Vol. 12, Núm. 5

  2. Do nutrients and other bioactive molecules from foods have anything to say in the treatment against COVID-19?

    Environmental Research, Vol. 191

  3. Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey

    eFood, Vol. 1, Núm. 1, pp. 85-93