Publicaciones en colaboración con investigadores/as de King Abdulaziz University (25)

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

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

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

  5. 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

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

    Food Chemistry, Vol. 378

  7. 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

  8. 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

  3. Effects of caloric restriction on immunosurveillance, microbiota and cancer cell phenotype: Possible implications for cancer treatment

    Seminars in Cancer Biology, Vol. 73, pp. 45-57

  4. Immunoinflammatory effects of dietary bioactive compounds

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 295-336

  5. Impacts of biomedical hashtag-based Twitter campaign: #DHPSP utilization for promotion of open innovation in digital health, patient safety, and personalized medicine

    Current Research in Biotechnology, Vol. 3, pp. 146-153

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

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

  7. Nutrition and rheumatoid arthritis in the ‘omics’ era

    Nutrients, Vol. 13, Núm. 3, pp. 1-25

  8. Nutritional value and preventive role of nigella sativa l. And its main component thymoquinone in cancer: An evidenced-based review of preclinical and clinical studies

    Molecules, Vol. 26, Núm. 8

  9. Phages and enzybiotics in food biopreservation

    Molecules, Vol. 26, Núm. 17

  10. Plant-based bioactive compounds: Healthy promoters and protective agents

    Trends in Food Science and Technology

  11. Strawberry tree honey in combination with 5-fluorouracil enhances chemosensitivity in human colon adenocarcinoma cells

    Food and Chemical Toxicology, Vol. 156