MARÍA DE LA LUZ
CÁDIZ GURREA
PROGRAMA INVESTIGACION RAMON Y CAJAL
S.
Fernández Arroyo
Publicaciones en las que colabora con S. Fernández Arroyo (11)
2022
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Theobroma cacao improves bone growth by modulating defective ciliogenesis in a mouse model of achondroplasia
Bone Research, Vol. 10, Núm. 1
2019
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Bioactive Compounds from Theobroma cacao: Effect of Isolation and Safety Evaluation
Plant Foods for Human Nutrition, Vol. 74, Núm. 1, pp. 40-46
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Different behavior of polyphenols in energy metabolism of lipopolysaccharide-stimulated cells
Food Research International, Vol. 118, pp. 96-100
2018
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Bioassay-guided purification of Lippia citriodora polyphenols with AMPK modulatory activity
Journal of Functional Foods, Vol. 46, pp. 514-520
2017
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Cocoa and grape seed byproducts as a source of antioxidant and anti-inflammatory proanthocyanidins
International Journal of Molecular Sciences, Vol. 18, Núm. 2
2015
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Métodos de desarrollo de la competencia traductora en el ámbito específico de los alimentos funcionales y nutracéuticos (PID 13-30)
Innovación docente y buenas prácticas en la Universidad de Granada. (Editorial Universidad de Granada), pp. 621-630
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Proanthocyanidins in agro-industrial by-products: Health benefits
Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 3 (Nova Science Publishers, Inc.), pp. 63-114
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The impact of polyphenols on chondrocyte growth and survival: A preliminary report
Food and Nutrition Research, Vol. 59
2014
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Isolation, comprehensive characterization and antioxidant activities of Theobroma cacao extract
Journal of Functional Foods, Vol. 10, pp. 485-498
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Pine bark and green tea concentrated extracts: Antioxidant activity and comprehensive characterization of bioactive compounds by HPLC-ESI-QTOF-MS
International Journal of Molecular Sciences, Vol. 15, Núm. 11, pp. 20382-20402
2013
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Comprehensive characterization by UHPLC-ESI-Q-TOF-MS from an Eryngium bourgatii extract and their antioxidant and anti-inflammatory activities
Food Research International, Vol. 50, Núm. 1, pp. 197-204