Publicacions en col·laboració amb investigadors/es de Instituto de la Grasa (34)

2024

  1. A lupin protein hydrolysate protects the central nervous system from oxidative stress in WD-fed ApoE−/− mice

    Molecular Nutrition and Food Research, Vol. 68, Núm. 5

  2. Production of chickpea protein hydrolysate at laboratory and pilot plant scales: Optimization using principal component analysis based on antioxidant activities

    Food Chemistry, Vol. 437

2023

  1. Bioavailability and systemic transport of oleanolic acid in humans, formulated as a functional olive oil

    Food and Function, Vol. 14, Núm. 21, pp. 9681-9694

2022

  1. Bioactive Peptides from Lupin (Lupinus angustifolius) Prevent the Early Stages of Atherosclerosis in Western Diet-Fed ApoE-/-Mice

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 27, pp. 8243-8253

  2. New evidence for dietary fatty acids in the neutrophil traffic between the bone marrow and the peripheral blood

    Food Chemistry: Molecular Sciences, Vol. 5

2021

  1. Lupinus angustifolius protein hydrolysates reduce abdominal adiposity and ameliorate metabolic associated fatty liver disease (Mafld) in western diet fed-apoe−/− mice

    Antioxidants, Vol. 10, Núm. 8

  2. Safety and Efficacy of a Beverage Containing Lupine Protein Hydrolysates on the Immune, Oxidative and Lipid Status in Healthy Subjects: An Intervention Study (the Lupine-1 Trial)

    Molecular Nutrition and Food Research, Vol. 65, Núm. 14

2020

  1. A lupine (: Lupinus angustifolious L.) peptide prevents non-alcoholic fatty liver disease in high-fat-diet-induced obese mice

    Food and Function, Vol. 11, Núm. 4, pp. 2943-2952

  2. Immunomodulatory and antioxidant properties of wheat gluten protein hydrolysates in human peripheral blood mononuclear cells

    Nutrients, Vol. 12, Núm. 6, pp. 1-12

  3. Oleic acid-the main component of olive oil on postprandial metabolic processes

    Olives and Olive Oil in Health and Disease Prevention (Elsevier), pp. 639-649

2019

  1. Extra virgin olive oil diet intervention improves insulin resistance and islet performance in diet-induced diabetes in mice

    Scientific Reports, Vol. 9, Núm. 1

2018

  1. Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 7, pp. 2777-2786

  2. β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice

    Food Chemistry, Vol. 262, pp. 215-220

2017

  1. An extra virgin olive oil rich diet intervention ameliorates the nonalcoholic steatohepatitis induced by a high-fat “Western-type” diet in mice

    Molecular Nutrition and Food Research, Vol. 61, Núm. 3

  2. Leukocyte Overexpression of Intracellular NAMPT Attenuates Atherosclerosis by Regulating PPARγ-Dependent Monocyte Differentiation and Function

    Arteriosclerosis, Thrombosis, and Vascular Biology, Vol. 37, Núm. 6, pp. 1157-1167

  3. Postprandial triglyceride-rich lipoproteins promote lipid accumulation and apolipoprotein B-48 receptor transcriptional activity in human circulating and murine bone marrow neutrophils in a fatty acid-dependent manner

    Molecular Nutrition and Food Research, Vol. 61, Núm. 9

2016

  1. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

    International Journal of Food Sciences and Nutrition, Vol. 67, Núm. 7, pp. 779-788

2015

  1. Postprandial triglyceride-rich lipoproteins regulate perilipin-2 and perilipin-3 lipid-droplet-associated proteins in macrophages

    Journal of Nutritional Biochemistry, Vol. 26, Núm. 4, pp. 327-336

2014

  1. Clustering effects on postprandial insulin secretion and sensitivity in response to meals with different fatty acid compositions

    Food and Function, Vol. 5, Núm. 7, pp. 1374-1380

  2. Effect of alcoholic fermentation on the carotenoid composition and provitamin A content of orange juice

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 4, pp. 842-849