Functional Food Research and Development Centre-ko ikertzaileekin lankidetzan egindako argitalpenak (10)

2024

  1. 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

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

    Pharmaceuticals, Vol. 17, Núm. 2

  3. 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

  4. 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. 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

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

    Experimental Gerontology, Vol. 178

  3. Elucidating the Therapeutic Potential of Bis(Maltolato)OxoVanadium(IV): The Protective Role of Copper in Cellular Metabolism

    International Journal of Molecular Sciences, Vol. 24, Núm. 11

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

    Antioxidants, Vol. 12, Núm. 8

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

    Antioxidants, Vol. 12, Núm. 2

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

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