Publikationen, an denen er mitarbeitet VICTORIA JIMÉNEZ TRIGO (6)

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

2022

  1. Amyloid β-but not Tau-induced neurotoxicity is suppressed by Manuka honey via HSP-16.2 and SKN-1/Nrf2 pathways in an in vivo model of Alzheimer's disease

    Food & function, Vol. 13, Núm. 21, pp. 11185-11199

  2. An Olive-Derived Extract 20% Rich in Hydroxytyrosol Prevents β-Amyloid Aggregation and Oxidative Stress, Two Features of Alzheimer Disease, via SKN-1/NRF2 and HSP-16.2 in Caenorhabditis elegans

    Antioxidants, Vol. 11, Núm. 4

  3. An oleuropein rich-olive (Olea europaea L.) leaf extract reduces β-amyloid and tau proteotoxicity through regulation of oxidative- and heat shock-stress responses in Caenorhabditis elegans

    Food and Chemical Toxicology, Vol. 162

  4. Evidence supporting beneficial effects of virgin olive oil compared to sunflower and fish oils from the point of view of aging and longevity

    Mediterranean Journal of Nutrition and Metabolism, Vol. 15, Núm. 1, pp. 69-80

2021

  1. Nutritional interventions based on dietary restriction and nutrient reductions for the prevention of doxorubicin chemotherapy side effects

    Mediterranean Journal of Nutrition and Metabolism, Vol. 14, Núm. 4, pp. 427-438