Publicaciones en las que colabora con Francesca Giampieri (115)

2024

  1. The preventive and inhibitory effects of red raspberries on cancer

    Journal of Berry Research, Vol. 14, Núm. 1, pp. 61-71

2023

  1. Anthocyanins: What do we know until now?

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

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

    Antioxidants, Vol. 12, Núm. 2

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

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

  4. 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

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

    Nutrition, Vol. 110

  6. 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. Alcohol Consumption, Bone Mineral Density, and Risk of Osteoporotic Fractures: A Dose–Response Meta-Analysis

    International Journal of Environmental Research and Public Health, Vol. 19, Núm. 3

  3. 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

  4. 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

  5. Bee Products: An Emblematic Example of Underutilized Sources of Bioactive Compounds

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6833-6848

  6. Changes in the Lifestyle of the Spanish University Population during Confinement for COVID-19

    International Journal of Environmental Research and Public Health, Vol. 19, Núm. 4

  7. Effect of Brazil Nuts on Selenium Status, Blood Lipids, and Biomarkers of Oxidative Stress and Inflammation: A Systematic Review and Meta-Analysis of Randomized Clinical Trials

    Antioxidants, Vol. 11, Núm. 2

  8. Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products

    Food Chemistry, Vol. 378

  9. Manuka honey in combination with 5-Fluorouracil decreases physical parameters of colonspheres enriched with cancer stem-like cells and reduces their resistance to apoptosis

    Food Chemistry, Vol. 374

  10. The Effect of Dietary Polyphenols on Vascular Health and Hypertension: Current Evidence and Mechanisms of Action

    Nutrients, Vol. 14, Núm. 3

  11. 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. Antioxidant effects of strawberry extract on HepG2 stressed with an oxidant agent

    Acta Horticulturae, Vol. 1309, pp. 903-909