JOSÉ LUIS
QUILES MORALES
CATEDRÁTICO DE UNIVERSIDAD
Jianbo
Xiao
Publications by the researcher in collaboration with Jianbo Xiao (12)
2024
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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
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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
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Valorization of Olea europaea and olive oil processing by-products/wastes
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 193-212
2022
2021
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Dietary phytochemicals modulate intestinal epithelial barrier dysfunction and autoimmune diseases
Food Frontiers, Vol. 2, Núm. 3, pp. 357-382
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The efficacy of berries against lipopolysaccharide-induced inflammation: A review
Trends in Food Science and Technology, Vol. 117, pp. 74-91
2020
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Food Frontiers: An academically sponsored new journal
Food Frontiers
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Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health
Food Frontiers, Vol. 1, Núm. 2, pp. 109-133
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Reductive Stress, Bioactive Compounds, Redox-Active Metals, and Dormant Tumor Cell Biology to Develop Redox-Based Tools for the Treatment of Cancer
Antioxidants and Redox Signaling, Vol. 33, Núm. 12, pp. 860-881
2019
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Protective effects of raspberry on the oxidative damage in HepG2 cells through Keap1/Nrf2-dependent signaling pathway
Food and Chemical Toxicology, Vol. 133
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Relevance of functional foods in the Mediterranean diet: the role of olive oil, berries and honey in the prevention of cancer and cardiovascular diseases
Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 6, pp. 893-920
2018
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Are by-products from beeswax recycling process a new promising source of bioactive compounds with biomedical properties?
Food and Chemical Toxicology, Vol. 112, pp. 126-133