Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study (vol 62, 1800456, 2018)

Autor: Pedret, A, Fernandez-Castillejo, S, Valls, RM, Catalan, U, Rubio, L, Romeu, M, Macia, A, de las Hazas, MCL, Farras, M, Giralt, M, Mosele, JI, Martin-Pelaez, S, Remaley, AT, Covas, MI, Fito, M, Motilva, MJ, Sola, R

Publikováno v: MOLECULAR NUTRITION & FOOD RESEARCH
r-IIB SANT PAU. Repositorio Institucional de Producción Científica del Instituto de Investigación Biomédica Sant Pau
instname

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=RECOLECTA___::1701fa8fb07434dc98d57332c5b2463d
https://iibsantpau.fundanetsuite.com/Publicaciones/ProdCientif/PublicacionFrw.aspx?id=5191

Functional implications of bound phenolic compounds and phenolics-food interaction: A review.

Autor: Rocchetti G; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy., Gregorio RP; REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Porto, Portugal., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Rúa Galicia 4, Parque Tecnológico de Galicia, Ourense, Spain.; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain., Barba FJ; Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, Spain., Oliveira PG; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain., Prieto MA; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain., Simal-Gandara J; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain., Mosele JI; Fisicoquímica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires, Argentina.; CONICET-Universidad de Buenos Aires (IBIMOL), Buenos Aires, Argentina., Motilva MJ; Institute of Grapevine and Wine Sciences (ICVV), Spanish National Research Council (CSIC)-University of La Rioja-Government of La Rioja, Logroño, Spain., Tomas M; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Halkali, Turkey., Patrone V; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy., Capanoglu E; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Turkey., Lucini L; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2022 Mar; Vol. 21 (2), pp. 811-842. Date of Electronic Publication: 2022 Feb 12.

Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study.

Autor: Pedret A, Fernández-Castillejo S, Valls RM, Catalán Ú, Rubió L, Romeu M, Macià A, de Las Hazas MCL, Farràs M, Giralt M, Mosele JI, Martín-Peláez S, Remaley AT, Covas MI, Fitó M, Motilva MJ, Solà R

Publikováno v: Molecular nutrition & food research [Mol Nutr Food Res] 2021 Nov; Vol. 65 (22), pp. e2170061. Date of Electronic Publication: 2021 Nov 14.

Lignans and Gut Microbiota: An Interplay Revealing Potential Health Implications.

Autor: Senizza A; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy., Rocchetti G; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy., Mosele JI; Cátedra de Fisicoquímica, Departamento de Química Analítica y Fisicoquímica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires C1113AAD, Argentina., Patrone V; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy., Callegari ML; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy., Morelli L; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy., Lucini L; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2020 Dec 03; Vol. 25 (23). Date of Electronic Publication: 2020 Dec 03.

Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study.

Autor: Pedret A; Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), 43204, Reus, Spain.; Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain., Fernández-Castillejo S; Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain.; Institut d'Investigació Sanitaria Pere Virgili, 43204, Reus, Spain., Valls RM; Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain., Catalán Ú; Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain.; Institut d'Investigació Sanitaria Pere Virgili, 43204, Reus, Spain., Rubió L; Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain.; Antioxidants Research Group, Food Technology Department, Universitat de Lleida-Agrotecnio Center, 25198, Lleida, Spain., Romeu M; Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain., Macià A; Antioxidants Research Group, Food Technology Department, Universitat de Lleida-Agrotecnio Center, 25198, Lleida, Spain., López de Las Hazas MC; Antioxidants Research Group, Food Technology Department, Universitat de Lleida-Agrotecnio Center, 25198, Lleida, Spain.; Laboratory of Epigenetics of Lipid Metabolism, Instituto Madrileño de Estudios Avanzados-Alimentación, CEI UAM+CSIC, 28049, Madrid, Spain., Farràs M; Institut d'Investigacions Biomèdiques (IIB) Sant Pau, 08025, Barcelona, Spain.; Cardiovascular Risk and Nutrition Research Group, REGICOR Study Group, Hospital del Mar Research Institute (IMIM), 08003, Barcelona, Spain., Giralt M; Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain., Mosele JI; Antioxidants Research Group, Food Technology Department, Universitat de Lleida-Agrotecnio Center, 25198, Lleida, Spain.; Instituto de Bioquímica y Medicina Molecular (IBIMOL), CONICET - Universidad de Buenos Aires, 1053, Buenos Aires, Argentina.; Facultad de Farmacia y Bioquímica, Departamento de Química Analítica y Fisicoquímica, Cátedra de Fisicoquímica, Universidad de Buenos Aires, C1113AAD, Buenos Aires, Argentina., Martín-Peláez S; Spanish Biomedical Research Networking Centre (CIBER), Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029, Madrid, Spain.; Cardiovascular Risk and Nutrition Research Group, REGICOR Study Group, Hospital del Mar Research Institute (IMIM), 08003, Barcelona, Spain., Remaley AT; Department of Laboratory Medicine Clinical Center, National Institutes of Health, 20814, Bethesda, MD, USA.; Lipoprotein Metabolism Section Cardio-Pulmonary Branch National Heart, Lung and Blood Institute National Institutes of Health, 20814, Bethesda, MD, USA., Covas MI; Spanish Biomedical Research Networking Centre (CIBER), Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029, Madrid, Spain.; Cardiovascular Risk and Nutrition Research Group, REGICOR Study Group, Hospital del Mar Research Institute (IMIM), 08003, Barcelona, Spain.; NUPROAS (Nutritional Project Assessment), Handesbolag (NUPROAS HB), 13100, Nacka, Sweden., Fitó M; Spanish Biomedical Research Networking Centre (CIBER), Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029, Madrid, Spain.; Cardiovascular Risk and Nutrition Research Group, REGICOR Study Group, Hospital del Mar Research Institute (IMIM), 08003, Barcelona, Spain., Motilva MJ; Antioxidants Research Group, Food Technology Department, Universitat de Lleida-Agrotecnio Center, 25198, Lleida, Spain., Solà R; Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain.; Institut d'Investigació Sanitaria Pere Virgili, 43204, Reus, Spain.; Hospital Universitari Sant Joan de Reus, 43204, Reus, Spain.

Publikováno v: Molecular nutrition & food research [Mol Nutr Food Res] 2018 Aug; Vol. 62 (16), pp. e1800456. Date of Electronic Publication: 2018 Jul 30.