Publications in collaboration with researchers from Universidade de Vigo (19)

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. Possible role of nutrition in the prevention of inflammatory bowel disease–related colorectal cancer: A focus on human studies

    Nutrition, Vol. 110

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

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

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

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

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

    Food and Chemical Toxicology, Vol. 149

  6. Strawberry phenolic extract increases lifespan in C. elegans

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

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

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

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. 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

  3. The role of coenzyme Q10 in the protection of bone health during aging

    Aging: Oxidative Stress and Dietary Antioxidants (Elsevier), pp. 173-182

  4. 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

  1. 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

  2. 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

  3. Industrial-scale decontamination procedure effects on the content of acaricides, heavy metals and antioxidant capacity of beeswax

    Molecules, Vol. 24, Núm. 8