JOSÉ
MÁRQUEZ ROMERO
Investigador en el periodo 2010-2011
Universidade de Vigo
Vigo, EspañaPublicaciones en colaboración con investigadores/as de Universidade de Vigo (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
2021
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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
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Edible flowers as a health promoter: An evidence-based review
Trends in Food Science and Technology, Vol. 117, pp. 46-59
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Molecular interactions between dietary lipids and bone tissue during aging
International Journal of Molecular Sciences, Vol. 22, Núm. 12
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Rosa x hybrida extracts with dual actions: Antiproliferative effects against tumour cells and inhibitor of Alzheimer disease
Food and Chemical Toxicology, Vol. 149
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Strawberry phenolic extract increases lifespan in C. elegans
Acta Horticulturae, Vol. 1309, pp. 995-1001
2020
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The role of coenzyme Q10 in the protection of bone health during aging
Aging: Oxidative Stress and Dietary Antioxidants (Elsevier), pp. 173-182
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Twenty-four Months Feeding on Unsaturated Dietary Fats (Virgin Olive, Sunflower, or Fish Oil) Differentially Modulate Gingival Mitochondria in the Rat
eFood, Vol. 1, Núm. 1, pp. 61-68
2019
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An update on the mechanisms related to cell death and toxicity of doxorubicin and the protective role of nutrients
Food and Chemical Toxicology, Vol. 134
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Heart histopathology and mitochondrial ultrastructure in aged rats fed for 24 months on different unsaturated fats (Virgin olive oil, sunflower oil or fish oil) and affected by different longevity
Nutrients, Vol. 11, Núm. 10