Zobrazeno 1 - 10
of 346
pro vyhledávání: '"Rosa M Lamuela‐Raventós"'
Autor:
Isabella Parilli-Moser, Ricardo López-Solís, Inés Domínguez-López, Anna Vallverdú-Queralt, Sara Hurtado-Barroso, Rosa M Lamuela-Raventós
Publikováno v:
Journal of Functional Foods, Vol 108, Iss , Pp 105746- (2023)
Based on evidence demonstrating that gut microbiota can metabolize dietary polyphenols to more readily absorbable phenolic acids, this study aimed to evaluate the association of urinary microbial phenolic metabolites (MPMs) related to peanut intake w
Externí odkaz:
https://doaj.org/article/9f60e47f2cee451d863547b2308828b6
Autor:
María Marhuenda-Muñoz, José Fernando Rinaldi de Alvarenga, Álvaro Hernáez, Anna Tresserra-Rimbau, Miguel Ángel Martínez-González, Jordi Salas-Salvadó, Dolores Corella, Mireia Malcampo, José Alfredo Martínez, Ángel M. Alonso-Gómez, Julia Wärnberg, Jesús Vioque, Dora Romaguera, José López-Miranda, Ramón Estruch, Francisco J. Tinahones, José Lapetra, J. Lluís Serra-Majem, Aurora Bueno-Cavanillas, Josep A. Tur, Vicente Martín Sánchez, Xavier Pintó, Miguel Delgado-Rodríguez, Pilar Matía-Martín, Josep Vidal, Clotilde Vázquez, Lidia Daimiel, Emilio Ros, Mercè Serra-Mir, Zenaida Vázquez-Ruiz, Stephanie K. Nishi, Jose V. Sorlí, María Dolores Zomeño, María Angeles Zulet, Jessica Vaquero-Luna, Rosa Carabaño-Moral, Leyre Notario-Barandiaran, Marga Morey, Antonio García-Ríos, Ana M. Gómez-Pérez, José Manuel Santos-Lozano, Pilar Buil-Cosiales, Josep Basora, Olga Portolés, Helmut Schröder, Itziar Abete, Itziar Salaverria-Lete, Estefanía Toledo, Nancy Babio, Montse Fitó, Miriam Martínez-Huélamo, Rosa M Lamuela-Raventós
Publikováno v:
Antioxidants, Vol 10, Iss 3, p 473 (2021)
Carotenoids are pigments contained mainly in fruit and vegetables (F&V) that have beneficial effects on cardiometabolic health. Due to their lipophilic nature, co-ingestion of fat appears to increase their bioavailability via facilitating transfer to
Externí odkaz:
https://doaj.org/article/e2348d7cf4c448df83af7e23b77dd779
Autor:
ROSA M LAMUELA-RAVENTÓS, EVA GIMENO, MONTSE FITÓ, ANA-ISABEL CASTELLOTE, MARIBEL COVAS, M. CARMEN DE LA TORRE-BORONAT, M. CARMEN LÓPEZ-SABATER
Publikováno v:
Biological Research, Vol 37, Iss 2, Pp 247-252 (2004)
Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lip
Externí odkaz:
https://doaj.org/article/ddb42ad992cc4feb9148610a11840265
Autor:
María Marhuenda-Muñoz, Inés Domínguez-López, Emily P. Laveriano-Santos, Isabella Parilli-Moser, Cristina Razquin, Miguel Ruiz-Canela, Francisco Javier Basterra-Gortari, Dolores Corella, Jordi Salas-Salvadó, Montserrat Fitó, José Lapetra, Fernando Arós, Miquel Fiol, Lluis Serra-Majem, Xavier Pintó, Enrique Gómez-Gracia, Emilio Ros, Ramon Estruch, Rosa M. Lamuela-Raventós
Publikováno v:
Antioxidants, Vol 11, Iss 8, p 1540 (2022)
The intake of polyphenols has been associated with a risk reduction of type 2 diabetes. Nevertheless, to the best of our knowledge, the molecules that might be metabolically active after ingestion are only starting to be investigated regarding this m
Externí odkaz:
https://doaj.org/article/35df7bee4cf747a896cce3cd357495b9
Autor:
Camila Arancibia-Riveros, Inés Domínguez-López, Anna Tresserra-Rimbau, Xiaohui Guo, Ramón Estruch, Miguel Ángel Martínez-González, Monserrat Fitó, Emilio Ros, Miguel Ruiz-Canela, Rosa M. Lamuela-Raventós
Publikováno v:
The American Journal of Clinical Nutrition. 117:814-822
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf6763f4fa8e61edcd6d1d35aa6441ad
https://doi.org/10.1016/j.ajcnut.2022.12.016
https://doi.org/10.1016/j.ajcnut.2022.12.016
Autor:
Anallely López-Yerena, Maria Pérez, Anna Vallverdú-Queralt, Eleftherios Miliarakis, Rosa M. Lamuela-Raventós, Elvira Escribano-Ferrer
Publikováno v:
Pharmaceutics, Vol 13, Iss 5, p 719 (2021)
Oleacein (OLEA) is one of the most important phenolic compounds in extra virgin olive oil in terms of concentration and health-promoting properties, yet there are insufficient data on its absorption and metabolism. Several non-human models have been
Externí odkaz:
https://doaj.org/article/eeb7f0f313114d4a955d125e04e06f32
Autor:
Pilar Matía-Martín, Rafael Bartolomé Resano, José María Manzanares, J Alfredo Martínez, Ángel M. Alonso-Gómez, Álvaro Hernáez, Dora Romaguera, José J. Gaforio, Itziar Abete, Anna Tresserra-Rimbau, Ramon Estruch, Andrés González-Botella, Jesús Vioque, José V. Sorlí, Rosa M. Lamuela-Raventós, Michelle M. Murphy, Clotilde Vázquez, Josep A. Tur, Elena Rayó, Lucas Tojal-Sierra, Julia Wärnberg, José Manuel Santos-Lozano, Jordi Salas-Salvadó, Carolina Sorto-Sánchez, Maria Angeles Zulet, E. Ros, Alfredo Gea, Facundo Vitelli-Storelli, Helmut Schröder, José Lapetra, Luis Serra-Majem, Josep Vidal, Aurora Bueno-Cavanillas, Casimira Medrano, Xavier Pintó, Ana María Gómez-Pérez, Vicente Martín-Sánchez, Predimed-Plus Trial Investigators, María Rubín-García, Monstserrat Fitó, M. Rosa Bernal-Lopez, Nancy Babio, Dolores Corella, Laura Álvarez-Álvarez, Sara Castro-Barquero, Edelys Crespo-Oliva, Jose Lopez-Miranda, Miguel Ángel Martínez-González, Estefanía Toledo, Antonio Garcia-Rios, Lidia Daimiel, Carolina Ortega-Azorín
Publikováno v:
REVISTA ESPANOLA DE CARDIOLOGIA
r-ISABIAL. Repositorio Institucional de Producción Científica del Instituto de Investigación Biomédica y Sanitaria de Alicante
instname
r-FISABIO. Repositorio Institucional de Producción Científica
r-ISABIAL. Repositorio Institucional de Producción Científica del Instituto de Investigación Biomédica y Sanitaria de Alicante
instname
r-FISABIO. Repositorio Institucional de Producción Científica
Introduction and objectives Quantification of cardiovascular risk has been based on scores such as Framingham, Framingham-REGICOR, SCORE or Life's Simple 7 (LS7). In vitro, animal, and randomized clinical studies have shown that polyphenols may provi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4800af3574681c7422742c6898e101d8
https://doi.org/10.1016/j.rec.2021.06.013
https://doi.org/10.1016/j.rec.2021.06.013
Autor:
Julián Lozano-Castellón, José Fernando Rinaldi de Alvarenga, Anna Vallverdú-Queralt, Rosa M. Lamuela-Raventós
Publikováno v:
Trends in Food Science & Technology. 123:28-36
Background Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is consumed both raw and cooked. During the cooking process, its major and minor fractions are transformed, degraded, and oxidized due to exposure to heat and oxygen. S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a43cbfd9dc75708bcfd3aabb2b1088e3
https://doi.org/10.1016/j.tifs.2022.02.022
https://doi.org/10.1016/j.tifs.2022.02.022
Autor:
Julián Lozano‐Castellón, Anallely López‐Yerena, Inés Domínguez‐López, Aina Siscart‐Serra, Nathalia Fraga, Samantha Sámano, Carmen López‐Sabater, Rosa M Lamuela‐Raventós, Anna Vallverdú‐Queralt, Maria Pérez
Publikováno v:
Dipòsit Digital de la UB
Universidad de Barcelona
Universidad de Barcelona
The growing demand for extra virgin olive oil (EVOO), appreciated for its unique organoleptic properties and health benefits, has led to various fraudulent practices to maximize profits, including dilution with lower value edible oils. The adulterate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eac714d80b55429ec50298250ecc77e9
https://doi.org/10.1111/1541-4337.12949
https://doi.org/10.1111/1541-4337.12949
Autor:
Anallely López-Yerena, Anna Vallverdú-Queralt, Raf Mols, Patrick Augustijns, Rosa M. Lamuela-Raventós, Elvira Escribano-Ferrer
Publikováno v:
Pharmaceutics, Vol 12, Iss 12, p 1220 (2020)
The authors would like to make the following corrections to this paper [...]
Externí odkaz:
https://doaj.org/article/d650c586f37d4bcb8be4b1cf3ee5b900