Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Valentini Konstantinidou"'
Autor:
Karla Alejandra Pérez-Vega, Albert Sanllorente, María-Dolores Zomeño, Ana Quindós, Júlia Muñoz-Martínez, Mireia Malcampo, Ana Aldea-Perona, Álvaro Hernáez, Aleix Lluansí, Marc Llirós, Isidre Elias, Núria Elias-Masiques, Xavier Aldeguer, Daniel Muñoz, Sònia Gaixas, Gemma Blanchart, Helmut Schröder, Javier Hernando-Redondo, Nerea Carrón, Pedro González-Torres, Valentini Konstantinidou, Montserrat Fitó, Olga Castañer
Publikováno v:
Nutrients, Vol 16, Iss 15, p 2380 (2024)
The Mediterranean diet, featuring sourdough bread, shows promise in managing metabolic syndrome. This study explored the effects of two sourdough breads, with differing fermentation times but similar nutritional profiles, on inflammation, satiety, an
Externí odkaz:
https://doaj.org/article/591e515916184870afcc57c5d1be2569
Publikováno v:
Nutrients, Vol 14, Iss 18, p 3782 (2022)
Back in 2010, when we first published data on the in vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet [...]
Externí odkaz:
https://doaj.org/article/c40e7419dc2646b1ab644caee66e204a
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Recent advances in the field of nutrigenetics have provided evidence on how genetic variations can impact the individuals' response to dietary intakes. An objective and reliable assessment of dietary exposures should rely on combinations of methodolo
Externí odkaz:
https://doaj.org/article/48e89ae97fdc44c6b727d1f91929c628
Publikováno v:
Nutrients, Vol 8, Iss 4, p 218 (2016)
The synergies and cumulative effects among different foods and nutrients are what produce the benefits of a healthy dietary pattern. Diets and dietary patterns are a major environmental factor that we are exposed to several times a day. People can le
Externí odkaz:
https://doaj.org/article/194803f977c74b3690d337b9f2198dda
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Frontiers in Nutrition
Frontiers in Nutrition
Recent advances in the field of nutrigenetics have provided evidence on how genetic variations can impact the individuals' response to dietary intakes. An objective and reliable assessment of dietary exposures should rely on combinations of methodolo
Autor:
Federico Innocenti, George P. Patrinos, Valentini Konstantinidou, Maria Koromina, Malvina Georgaka
Publikováno v:
Personalized medicine. 17(3)
Nutritional Genomics or nutrigenetics/nutrigenomics is an emerging area of research aiming to delineate the interplay between nutrients intake and the reciprocal pathologies with the human genome. Coupled with other omics disciplines, such as metabol
Autor:
Alberto Dávalos, Javier Martínez-Botas, Valentini Konstantinidou, Mercedes Klett-Mingo, Juan F. Aranda, Carlos Fernández-Hernando, Lidia Daimiel-Ruiz, Víctor Micó, Belén García, Jose M. Ordovas
Publikováno v:
Molecular Nutrition & Food Research. 59:1865-1878
Scope The increased prevalence of cardiovascular diseases (CVDs) has been hypothesized to be the result of an increased exposure to a host of atherogenic environmental factors, paramount among them being unhealthy dietary habits. Long-chain n-3 polyu
Publikováno v:
Advances in Nutrition. 5:368S-371S
Diet is considered the cornerstone for the prevention of age-related diseases, and a low-fat diet has been considered for decades as the most suitable alternative to achieve this goal. However, mounting evidence supports the efficacy of other alterna
Autor:
Olga Castañer, Montserrat Fitó, Daniel Muñoz-Aguayo, Hans-Franz Zunft, Rafael de la Torre, Olha Khymenets, Valentini Konstantinidou, María-Isabel Covas, Kristiina Nyyssönen, Joan Vila
Publikováno v:
The American Journal of Clinical Nutrition. 95:1238-1244
Background Recently, the European Food Safety Authority approved a claim concerning the benefits of olive oil polyphenols for the protection of LDL from oxidation. Polyphenols could exert health benefits not only by scavenging free radicals but also
Publikováno v:
Journal of Cardiovascular Pharmacology. 54:477-482
The Mediterranean diet, in which olive oil is the primary source of fat, is associated with a low mortality for cardiovascular disease. Data concerning olive oil consumption and primary end points for cardiovascular disease are scarce. However, a lar