Publicacions en què col·labora amb Patricia Reboredo Rodríguez (31)

2023

  1. Antioxidant capacity in the bioavailable fraction as an indicator for selecting wholesomeness strawberry varieties in breeding programs

    Food Bioscience, Vol. 54

2021

  1. Health-promoting properties as a target for selecting strawberry cultivars in breeding programmes

    Acta Horticulturae, Vol. 1309, pp. 865-868

2020

  1. Dietary phytochemicals in colorectal cancer prevention and treatment: A focus on the molecular mechanisms involved

    Biotechnology Advances, Vol. 38

  2. Evaluation of the status quo of polyphenols analysis: Part II—Analysis methods and food processing effects

    Comprehensive Reviews in Food Science and Food Safety, Vol. 19, Núm. 6, pp. 3219-3240

  3. Evaluation of the status quo of polyphenols analysis: Part I—phytochemistry, bioactivity, interactions, and industrial uses

    Comprehensive Reviews in Food Science and Food Safety, Vol. 19, Núm. 6, pp. 3191-3218

2019

  1. Autophagy in human health and disease: Novel therapeutic opportunities

    Antioxidants and Redox Signaling, Vol. 30, Núm. 4, pp. 577-634

  2. Efecto anti-tumoral de los compuestos fenólicos presentes en el aceite de oliva virgen extra en la línea celular humana MCF-7

    Las bondades del consumo de aceite de oliva virgen (Universidade de Vigo), pp. 57-75

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

    Molecules, Vol. 24, Núm. 8

  4. Inhibitory effects of anthocyanins on α -glucosidase activity

    Journal of Berry Research, Vol. 9, Núm. 1, pp. 109-123

  5. Relevance of functional foods in the Mediterranean diet: the role of olive oil, berries and honey in the prevention of cancer and cardiovascular diseases

    Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 6, pp. 893-920

  6. Strawberry tree honey as a new potential functional food. Part 1: Strawberry tree honey reduces colon cancer cell proliferation and colony formation ability, inhibits cell cycle and promotes apoptosis by regulating EGFR and MAPKs signaling pathways

    Journal of Functional Foods, Vol. 57, pp. 439-452

  7. Strawberry tree honey as a new potential functional food. Part 2: Strawberry tree honey increases ROS generation by suppressing Nrf2-ARE and NF-кB signaling pathways and decreases metabolic phenotypes and metastatic activity in colon cancer cells

    Journal of Functional Foods, Vol. 57, pp. 477-487

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

  2. Beeswax by-products efficiently counteract the oxidative damage induced by an oxidant agent in human dermal fibroblasts

    International Journal of Molecular Sciences, Vol. 19, Núm. 9

  3. Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells

    Food and Chemical Toxicology, Vol. 119, pp. 73-85

  4. Effect of pistachio kernel extracts in MCF-7 breast cancer cells: Inhibition of cell proliferation, induction of ROS production, modulation of glycolysis and of mitochondrial respiration

    Journal of Functional Foods, Vol. 45, pp. 155-164

  5. Phenolic compounds in honey and their associated health benefits: A review

    Molecules, Vol. 23, Núm. 9

  6. Phenolic compounds isolated from olive oil as nutraceutical tools for the prevention and management of cancer and cardiovascular diseases

    International Journal of Molecular Sciences, Vol. 19, Núm. 8

  7. Protective effects of Manuka honey on LPS-treated RAW 264.7 macrophages. Part 1: Enhancement of cellular viability, regulation of cellular apoptosis and improvement of mitochondrial functionality

    Food and Chemical Toxicology, Vol. 121, pp. 203-213

  8. Protective effects of Manuka honey on LPS-treated RAW 264.7 macrophages. Part 2: Control of oxidative stress induced damage, increase of antioxidant enzyme activities and attenuation of inflammation

    Food and Chemical Toxicology, Vol. 120, pp. 578-587