Publicaciones en las que colabora con Maurizio Battino (221)

2024

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

    Food Chemistry, Vol. 444

  2. 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

  3. Isoflavones Effects on Vascular and Endothelial Outcomes: How Is the Gut Microbiota Involved?

    Pharmaceuticals, Vol. 17, Núm. 2

  4. Relation between Strawberry Fruit Redness and Bioactivity: Deciphering the Role of Anthocyanins as Health Promoting Compounds

    Foods, Vol. 13, Núm. 1

  5. Resveratrol and vascular health: evidence from clinical studies and mechanisms of actions related to its metabolites produced by gut microbiota

    Frontiers in Pharmacology, Vol. 15

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

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

  7. Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet

    Journal of Translational Medicine, Vol. 22, Núm. 1

2023

  1. Anthocyanins: What do we know until now?

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

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

    Food Bioscience, Vol. 54

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

    Food Frontiers

  4. Can the phenolic compounds of Manuka honey chemosensitize colon cancer stem cells? A deep insight into the effect on chemoresistance and self-renewal

    Food Chemistry, Vol. 427

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

    Experimental Gerontology, Vol. 178

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

    Antioxidants, Vol. 12, Núm. 8

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

    Antioxidants, Vol. 12, Núm. 2

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

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

  9. 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

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

    Nutrition, Vol. 110

  11. 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