Publicaciones en colaboración con investigadores/as de Marche Polytechnic University (11)

2023

  1. In Vivo Anti-Alzheimer and Antioxidant Properties of Avocado (Persea americana Mill.) Honey from Southern Spain

    Antioxidants, Vol. 12, Núm. 2

  2. Using the experimental model C. elegans to in vivo deepen into the biomedical properties of the Romina strawberry (Fragaria x ananassa) cultivar: A look into tau protein-related Alzheimer's disease, aging and redox biology

    Journal of Berry Research, Vol. 13, Núm. 1, pp. 81-94

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. Strawberry (Fragaria × ananassa cv. Romina) methanolic extract attenuates Alzheimer's beta amyloid production and oxidative stress by SKN-1/NRF and DAF-16/FOXO mediated mechanisms in C. elegans

    Food Chemistry, Vol. 372

  3. Unravelling potential biomedical applications of the edible flower Tulbaghia violacea

    Food Chemistry, Vol. 381

2021

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

    Food and Chemical Toxicology, Vol. 149

  2. Ultra-small iron nanoparticles target mitochondria inducing autophagy, acting on mitochondrial dna and reducing respiration

    Pharmaceutics, Vol. 13, Núm. 1, pp. 1-18

2020

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

    Environmental Research, Vol. 191

  2. Role of flavonoids against adriamycin toxicity

    Food and Chemical Toxicology, Vol. 146

  3. Usefulness of beeswax recycling by-products in the treatment of β-amyloid toxicity in a C. elegans model of Alzheimer

    Mediterranean Journal of Nutrition and Metabolism, Vol. 13, Núm. 2, pp. 163-173

2018

  1. 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