Publicacións en colaboración con investigadores/as de Jiangsu University (28)

2024

  1. Can alpha-linolenic acid be a modulator of “cytokine storm,” oxidative stress and immune response in SARS-CoV-2 infection?

    Food Frontiers, Vol. 5, Núm. 1, pp. 73-93

  2. Effect of olive leaf phytochemicals on the anti-acetylcholinesterase, anti-cyclooxygenase-2 and ferric reducing antioxidant capacity

    Food Chemistry, Vol. 444

  3. 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. Anthocyanins: What do we know until now?

    Journal of Berry Research, Vol. 13, Núm. 1, pp. 1-6

  2. Dietary antioxidants and lifespan: Relevance of environmental conditions, diet, and genotype of experimental models

    Experimental Gerontology, Vol. 178

  3. Exploring the Antioxidant, Neuroprotective, and Anti-Inflammatory Potential of Olive Leaf Extracts from Spain, Portugal, Greece, and Italy

    Antioxidants, Vol. 12, Núm. 8

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

    Antioxidants, Vol. 12, Núm. 2

  5. Molecular Mechanisms of the Protective Effects of Olive Leaf Polyphenols against Alzheimer’s Disease

    International Journal of Molecular Sciences, Vol. 24, Núm. 5

  6. 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

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

    Nutrition, Vol. 110

  8. 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. Adherence to the Mediterranean-Style Eating Pattern and Macular Degeneration: A Systematic Review of Observational Studies

    Nutrients, Vol. 14, Núm. 10

  2. 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

  3. 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

  4. 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

  5. Edible insects: A novel nutritious, functional, and safe food alternative

    Food Frontiers, Vol. 3, Núm. 3, pp. 358-365

  6. 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

  7. 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

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

    Food Chemistry, Vol. 381

2021

  1. Anti-inflammatory activities of Italian Chestnut and Eucalyptus honeys on murine RAW 264.7 macrophages

    Journal of Functional Foods, Vol. 87