Youth Healthy Eating Index (YHEI) and Diet Adequacy in Relation to Country-Specific National Dietary Recommendations in Children and Adolescents in Five Mediterranean Countries from the DELICIOUS Project.

Autor: Giampieri F; Department of Clinical Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy.; Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain.; Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, China, 60131 Ancona, Italy.; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenijang 212013, China., Rosi A; Human Nutrition Unit, Department of Food and Drug, University of Parma, 43124 Parma, Italy., Scazzina F; Human Nutrition Unit, Department of Food and Drug, University of Parma, 43124 Parma, Italy., Frias-Toral E; School of Medicine, Universidad Católica de Santiago de Guayaquil, Av. Pdte. Carlos Julio Arosemena Tola, Guayaquil 090615, Ecuador., Abdelkarim O; Faculty of Physical Education, Assiut University, Assiut 71515, Egypt., Aly M; Faculty of Physical Education, Assiut University, Assiut 71515, Egypt., Zambrano-Villacres R; Escuela de Nutricíon y Dietética, Universidad Espíritu Santo, Samborondón 0901952, Ecuador., Pons J; Editorial Luis Vives (EDELVIVES), Carretera de Madrid, 50012 Zaragoza, Spain., Vázquez-Araújo L; BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain.; Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain., Sumalla Cano S; Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain.; Department of Health, Nutrition and Sport, Universidad Internacional Iberoamericana, Campeche 24560, Mexico.; Faculty of Health Sciences, Universidad de La Romana, La Romana 22000, Dominican Republic., Elio I; Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain.; Department of Health, Nutrition and Sport, Universidad Internacional Iberoamericana, Campeche 24560, Mexico.; Fundación Universitaria Internacional de Colombia, Bogotá 111321, Colombia., Monasta L; Institute for Maternal and Child Health, IRCCS Burlo Garofolo, 34137 Trieste, Italy., Mata A; Technological Institute for Children's Products & Leisure AIJU, 03440 Alicante, Spain., Pardo MI; Technological Institute for Children's Products & Leisure AIJU, 03440 Alicante, Spain., Busó P; Technological Institute for Children's Products & Leisure AIJU, 03440 Alicante, Spain., Grosso G; Department of Biomedical and Biotechnological Sciences, University of Catania, 95123 Catania, Italy.; Center for Human Nutrition and Mediterranean Foods (NUTREA), University of Catania, 95123 Catania, Italy.

Publikováno v: Nutrients [Nutrients] 2024 Nov 15; Vol. 16 (22). Date of Electronic Publication: 2024 Nov 15.

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

Autor: Romero-Márquez JM; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain., Navarro-Hortal MD; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain., Forbes-Hernández TY; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain. Electronic address: tforbes@ugr.es., Varela-López A; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain., Puentes JG; University Institute of Research in Olive Grove and Olive Oils, University of Jaén, 23071 Jaén, Spain., Sánchez-González C; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain; Sport and Health Research Centre, University of Granada, C/Menéndez Pelayo 32, 18016 Granada, Spain., Sumalla-Cano S; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain., Battino M; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain; Department of Health, Nutrition and Sport, Iberoamerican International University, Campeche, 24560, Mexico; Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China., García-Ruiz R; University Institute of Research in Olive Grove and Olive Oils, University of Jaén, 23071 Jaén, Spain., Sánchez S; University Institute of Research in Olive Grove and Olive Oils, University of Jaén, 23071 Jaén, Spain., Quiles JL; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain. Electronic address: jlquiles@ugr.es.

Publikováno v: Food chemistry [Food Chem] 2024 Jun 30; Vol. 444, pp. 138516. Date of Electronic Publication: 2024 Jan 23.

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.

Autor: Navarro-Hortal MD; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain., Romero-Márquez JM; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain., López-Bascón MA; Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain., Sánchez-González C; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain.; Sport and Health Research Centre, University of Granada, C/Menéndez Pelayo 32, 18016 Granada, Spain., Xiao J; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain., Sumalla-Cano S; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain.; Department of Health, Nutrition and Sport, Iberoamerican International University, Campeche 24560, Mexico., Battino M; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain.; Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy.; International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China., Forbes-Hernández TY; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain., Quiles JL; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain.; Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain.; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Mar 13; Vol. 72 (10), pp. 5197-5211. Date of Electronic Publication: 2024 Mar 05.

Systematic Review of Machine Learning applied to the Prediction of Obesity and Overweight.

Autor: Ferreras A; Department of Signal Theory and Communications and Telematics Engineering, University of Valladolid, Paseo de Belén 15, Valladolid, 47011, Spain., Sumalla-Cano S; Research Group on Foods, Nutritional Biochemistry and Health, European University of the Atlantic, Santander, 39011, Spain.; Department of Health, Nutrition and Sport, Iberoamerican International University, Campeche, 24560, Mexico., Martínez-Licort R; Telemedicine and eHealth Research Group, Department of Signal Theory and Communications and Telematics Engineering, University of Valladolid, Paseo de Belén 15, Valladolid, 47011, Spain. rosmerimartliot@gmail.com.; Department of Telecommunications, University of Pinar del Río, Pinar del Río, Cuba. rosmerimartliot@gmail.com., Elío I; Research Group on Foods, Nutritional Biochemistry and Health, European University of the Atlantic, Santander, 39011, Spain.; Department of Health, Nutrition and Sport, Iberoamerican International University, Campeche, 24560, Mexico., Tutusaus K; Higher Polytechnic School, European University of the Atlantic, Santander, 39011, Spain.; Higher Polytechnic School, Iberoamerican International University, Campeche, 24560, Mexico., Prola T; Faculty of Social Sciences and Humanites, European University of the Atlantic, Santander, Spain., Vidal-Mazón JL; Higher Polytechnic School, European University of the Atlantic, Santander, 39011, Spain.; Higher Polytechnic School, International University of Cuanza, Estrada nacional 250, Cuito-Bié, Angola.; Higher Polytechnic School, Iberoamerican International University, Arecibo, 00613, Puerto Rico., Sahelices B; Research group GCME, Department of Computer Science, University of Valladolid, Paseo de Belén 15, Valladolid, 47011, Spain., de la Torre Díez I; Department of Signal Theory and Communications and Telematics Engineering, University of Valladolid, Paseo de Belén 15, Valladolid, 47011, Spain.

Publikováno v: Journal of medical systems [J Med Syst] 2023 Jan 13; Vol. 47 (1), pp. 8. Date of Electronic Publication: 2023 Jan 13.

Strawberry (Fragaria × ananassa cv. Romina) methanolic extract attenuates Alzheimer's beta amyloid production and oxidative stress by SKN-1/NRF and DAF-16/FOXO mediated mechanisms in C. elegans.

Autor: Navarro-Hortal MD; Department of Physiology, Institute of Nutrition and Food Technology ''José Mataix', Biomedical Research Centre, University of Granada, Armilla, Avda. del Conocimiento s.n., 18100 Armilla, Spain., Romero-Márquez JM; Department of Physiology, Institute of Nutrition and Food Technology ''José Mataix', Biomedical Research Centre, University of Granada, Armilla, Avda. del Conocimiento s.n., 18100 Armilla, Spain., Esteban-Muñoz A; Department of Nutrition and Bromatology, University of Granada, 18071 Granada, Spain., Sánchez-González C; Department of Physiology, Institute of Nutrition and Food Technology ''José Mataix', Biomedical Research Centre, University of Granada, Armilla, Avda. del Conocimiento s.n., 18100 Armilla, Spain; Sport and Health Research Centre, University of Granada, C/. Menéndez Pelayo 32. 18016, Armilla, Granada, Spain., Rivas-García L; Department of Physiology, Institute of Nutrition and Food Technology ''José Mataix', Biomedical Research Centre, University of Granada, Armilla, Avda. del Conocimiento s.n., 18100 Armilla, Spain; Sport and Health Research Centre, University of Granada, C/. Menéndez Pelayo 32. 18016, Armilla, Granada, Spain., Llopis J; Department of Physiology, Institute of Nutrition and Food Technology ''José Mataix', Biomedical Research Centre, University of Granada, Armilla, Avda. del Conocimiento s.n., 18100 Armilla, Spain; Sport and Health Research Centre, University of Granada, C/. Menéndez Pelayo 32. 18016, Armilla, Granada, Spain., Cianciosi D; Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia., Giampieri F; Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia; Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy., Sumalla-Cano S; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain., Battino M; Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China., Quiles JL; Department of Physiology, Institute of Nutrition and Food Technology ''José Mataix', Biomedical Research Centre, University of Granada, Armilla, Avda. del Conocimiento s.n., 18100 Armilla, Spain; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain. Electronic address: jlquiles@ugr.es.

Publikováno v: Food chemistry [Food Chem] 2022 Mar 15; Vol. 372, pp. 131272. Date of Electronic Publication: 2021 Oct 01.